{"id":136,"date":"2009-12-05T03:06:11","date_gmt":"2009-12-05T09:06:11","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=136"},"modified":"2018-07-21T10:16:17","modified_gmt":"2018-07-21T16:16:17","slug":"coronado-grill-bernalillo-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=136","title":{"rendered":"Coronado Grill – Bernalillo, New Mexico (CLOSED)"},"content":{"rendered":"
\"The
The Coronado Grill in Bernalillo<\/span><\/figcaption><\/figure>\n

In 1540 while searching for the fabled seven Cities of Gold, Francisco Vasquez de Coronado camped with his soldiers near the ancient Pueblo of Kuaua on the western banks of the Rio Grande where the city of Bernalillo exists today. Coronado never did locate the mythical Cities, finding instead a thriving agricultural village inhabited since 1300. <\/span><\/p>\n

Only the partially reconstructed ruins of Kuaua (a Tiwa word for “evergreen”) remain today, but the “City of Coronado” still celebrates the Spanish explorer whose legacy has been somewhat tarnished by revisionist history. <\/span><\/p>\n

The conquistador’s namesake restaurant is situated just south of the ruins in a sprawling 5,000 square foot complex sitting on three acres overlooking the Rio Grande. <\/span>For ambience, you can’t beat the spectacular Rio Grande riverside vistas, especially on a crisp autumn evening when the moon is coming up over the Sandias. It’s one of the most spectacular vantage points in the entire state for luminous lunar gazing.<\/span><\/span><\/p>\n

\"A
A rare sight: an empty Coronado Grill Restaurant<\/span><\/figcaption><\/figure>\n

Weather permitting, diners can take advantage of the spectacular vistas by dining al fresco under a canopy of stars where they can breathe in New Mexico’s salubrious night air. \u00a0The exterior patio is a popular venue for parties and golfers alike. \u00a0From two tee boxes replete with synthetic turf, golfers can test their driving skills, the target a well-maintained green a couple hundred yards away just in front of the towering cottonwoods on the banks of the Rio Grande.<\/span><\/p>\n

The name on the restaurant’s marquee “Coronado Grill” is subtitled with “New Mexican Cuisine, Steak and Seafood,” the promise of a versatile menu. \u00a0The\u00a0restaurant’s interior is bright and welcoming, courtesy of large picture windows with unobstructed views of the Sandias and the cottonwoods prefacing the Rio Grande. \u00a0A hearth helps keep the main dining room warm in the winter. \u00a0The work of local artists festoons one wall.<\/span><\/p>\n

Alas, ambience isn’t always enough as we found out when a change in ownership diminished the quality of cuisine we had previously experienced at the Coronado Grill. <\/span>In 2007, the original owners returned to their restaurant and in addition to traditional New Mexican entrees crafted from family recipes and fresh seafood, they added an upstairs sushi bar called Rice N Roll<\/a>.<\/span><\/span><\/p>\n

\"Chips
Chips and salsa, some of the best in the region<\/span><\/figcaption><\/figure>\n

Rice N Roll, closed by year’s end, offered a glimpse of a unique to New Mexico “east meets west” dining concept. The piquant bite of capsaicin imbued salsa and the earthy hot mustard-like heat of wasabi in one restaurant–it just made sense, especially if you were craving both New Mexican and Japanese cuisine, but not one over the other.<\/span><\/p>\n

Today the upstairs area previously occupied by the sushi bar is home to Bernalillo’s first hookah lounge where\u00a0you can choose from an assortment of shishas, tobaccos combined with fruit and molasses or honey. \u00a0The upstairs area is also a popular venue for parties. \u00a0It also hosts several local clubs and groups.<\/span><\/p>\n

The menu is as versatile as promised on the marquee. \u00a0Appetizers include New Mexico’s ubiquitous salsa and chips as well as some unique offerings you may not expect. \u00a0One of those is a plate of sliders, three miniature burgers served with curly fries. \u00a0Another is carne adovada egg rolls<\/em>, a starter we had heretofore seen only at Papa Felipe’s<\/a> where this unique Southwest meets East starter is called the Botana Crispeante. <\/span><\/p>\n

\"Green
Green chile stew and a tortilla<\/span><\/figcaption><\/figure>\n

The lunch and dinner menu also includes a few surprises including Bosque Rainbow Trout<\/em> which is pan-fried with garlic, capers, mushrooms and white wine. \u00a0Native New Mexicans who have fished the cold mountain streams generally like their trout prepared simply over a campfire, but this versatile fish with a thin crimson strip running lengthwise along its body, is a worthy canvass for what may seem to be disparate ingredients. \u00a0Rainbow trout, though very bony, has a light, pinkish (not quite salmon-like) flesh and very little “fishiness” in its flavor. \u00a0The Coronado Grill’s rendition is quite good.<\/span><\/p>\n

Also on the lunch and dinner menu are liver, bacon & onions, an entree some people love and others disdain. \u00a0A number of sandwiches are also available including the very popular BLAT (bacon, lettuce, avocado and tomato). \u00a0Creativity isn’t lost on the desserts which showcase brownies imbued with the incomparable taste of green chile (more on this dessert below) and something called the Ice Cream Adobe Pie<\/em>:\u00a0pecan brittle with chocolate and vanilla ice cream layered between chocolate cake topped with butterscotch.<\/span><\/p>\n

Because both the red and green chile are made from a base of chicken stock, vegetarian options are sans chile. \u00a0Vegetarian entrees include a veggie sandwich and some New Mexican entrees made without chile (akin to a New Mexico day without sunshine).<\/span><\/p>\n

\"Carne
Carne Adovada Egg Rolls<\/span><\/figcaption><\/figure>\n

New Mexico state fair attendees say you can’t beat Coronado Restaurant’s salsa<\/em> which earned both first place and People’s Choice awards in 2001 and 2002. The salsa is indeed good, with lots of cilantro, jalapeno and green onion to give it some heat (about medium on the piquancy scale) and flavorful bite. \u00a0It’s served with crispy red, yellow and blue corn tortilla chips. \u00a0 Your first bowl of salsa is complementary but subsequent bowls will cost you $2.00.<\/span><\/p>\n

Con queso<\/em> is even more expensive at more than $6 a bowl, but it just might be worth it. Coronado’s con queso includes both red and green bell peppers as well as jalapeno. \u00a0If you’re used to the gloppy con queso made with processed cheese, you’ll love the Coronado Grill’s rendition. \u00a0It’s some of the very best con queso in New Mexico.<\/span><\/p>\n

The aforementioned carne adovada egg rolls are not only intriguing, they’re quite good. \u00a0Four halved egg rolls are absolutely engorged with a flavorful carne adovada and cheese amalgam. \u00a0As you consider what it is you’re eating and its relative uniqueness, you’ll smile at how well the concept is executed. \u00a0These flavorful egg rolls are served with a housemade chipotle dip and enough chopped tomatoes and lettuce garnish to construct a small salad. \u00a0Ask your server for a side of the restaurant’s delicious housemade Ranch dressing and you can have that salad. \u00a0Ever the experimenter, I’m curious as to how those egg rolls would taste with a Chinese sweet and sour sauce.<\/span><\/p>\n

\"Stuffed
Stuffed sopaipilla with red and green chile<\/span><\/figcaption><\/figure>\n

In addition to a soup of the day offering, the Coronado Grill features a green chile stew which should warm both the cockles of your heart<\/a> and your belly. \u00a0 The tomato based green chile stew includes carrots, potatoes and other vegetables, but it might take Coronado’s advance scout teams to find more than two or three pieces of pork in the entire stew. \u00a0It’s a good green chile stew which, with more pork, might achieve rarified status as some of the very best in the area. \u00a0A thin flour tortilla is served with the green chile stew.<\/span><\/p>\n

A “pick three of four” combination plate options give diners the opportunity to sample more than one item from the restaurant’s New Mexican fare. The options featured are a chile relleno, taco, tamale and enchilada with your choice of red or (and) green chile. Each item is well seasoned and tasty, albeit lacking in bite. \u00a0Neither the red or green chile provide much bite and for those of us who consider pain a flavor, that lack of piquancy is almost akin to lack of flavor. \u00a0I say almost because the New Mexican food at the Coronado Grill is generally satisfying and delicious even without chile that bites back.<\/span><\/p>\n

For slightly less filling fare than the combination plate, an excellent option are the large stuffed sopaipillas<\/em>. That’s what they’re called on the menu and that’s how they come served–with an emphasis on large. That comes from being overstuffed with beans and cheese and if you’re willing to pay three dollars more, your choice of beef, chicken or carne adovada. \u00a0There’s nothing quite as comforting as the first time your fork penetrates into the doughy envelope which houses pure deliciousness which waft upwards toward your eagerly awaiting nostrils. <\/span><\/p>\n

\"Carne
Carne adovada plate<\/span><\/figcaption><\/figure>\n

As shown above, the stuffed sopaipillas are available Christmas style (red and green chile) and unlike some New Mexican restaurants, the garnish doesn’t cover the entire plate. \u00a0The puffed pillow of beloved fried bread known as the sopaipilla is believed to have been invented in Albuquerque more than two centuries ago. \u00a0Sopaipillas are a good thing made great when stuffed with New Mexican goodness. \u00a0Few restaurants serve them as well as the Coronado Grill.<\/span><\/p>\n

As with other plates, the stuffed sopaipillas are served with your choice of two of the following: beans, papitas and calabasitas. The calabasitas, a colorful and fresh medley of squash, corn and onions are a must-have. No matter what the season, the Coronado Grill’s rendition has the taste of summer freshness. \u00a0The papitas, potatoes fried to perfection, are cut into bite-sized cubes and are crisp on the outside and soft and delicate on the inside exactly as they should be. \u00a0The pinto beans are also quite good.<\/span><\/p>\n

Enchiladas may be the quintessential New Mexican dish and the Coronado Grill’s version are quite good. \u00a0Order them “Christmas style” (with both red and green chile) and with a fried egg on top to get them the way most New Mexicans like them. \u00a0The enchiladas are rolled corn tortillas stuffed with cheese and your choice of beef, chicken or carne adovada. <\/span><\/p>\n

\"Christmas
Christmas style Enchiladas<\/span><\/figcaption><\/figure>\n

Another popular entree is the carne adovada<\/em>, cubes of pork marinated in chile. The pork is cut into bite-sized pieces and is as tender as a bird’s heart. Melted yellow and white cheeses also top Coronado’s version which blessedly is made without cumin. \u00a0As with other New Mexican entrees, portion sizes are generous. \u00a0Great carne adovada is melt-in-your-mouth tender and leaves a craving only a future visit will quell. \u00a0It’s a testament to the Coronado Grill’s carne adovada is that it’s the entree we’ve had most often when we visit this riverside restaurant. <\/span><\/p>\n

Dessert options include something uniquely New Mexican–brownies imbued with the incomparable taste of green chile. You don’t as much taste the green chile as you feel it in the back of your throat, not that it’s particularly piquant. The brownies are served atop a bed of blackberries and sprinkled with sugar. It’s a great way to end a nice meal.<\/span><\/p>\n

\"Brownies
Brownies with a surprise inside.<\/span><\/figcaption><\/figure>\n

Had the great explorer for whom this restaurant is named visited the Coronado Grill for lunch or dinner, he might have stopped his quest right then and there. It’s a welcoming milieu with terrific views and very good New Mexican food.<\/span><\/p>\n

Coronado Grill<\/strong>
\n870 Highway 44
\nBernalillo, NM<\/strong>
\nLATEST VISIT<\/strong> 5 December 2009
\n# OF VISITS<\/strong>: 10
\nRATING<\/strong>: 18
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Salsa & Chips, Con Queso, Stuffed Sopaipilla, Carne Adovada, Enchiladas, Carne Adovada Egg Rolls<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

In 1540 while searching for the fabled seven Cities of Gold, Francisco Vasquez de Coronado camped with his soldiers near the ancient Pueblo of Kuaua on the western banks of the Rio Grande where the city of Bernalillo exists today. Coronado never did locate the mythical Cities, finding instead a thriving agricultural village inhabited since 1300. Only the partially reconstructed ruins of Kuaua (a Tiwa word for “evergreen”) remain today, but the “City of Coronado” still celebrates the Spanish explorer whose legacy has been somewhat tarnished by revisionist history. The conquistador’s namesake restaurant is situated just south of the ruins in a sprawling 5,000 square foot complex sitting on three acres overlooking the Rio Grande. For ambience, you can’t beat…<\/p>\n","protected":false},"author":1,"featured_media":6210,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[275,582,262,112,141],"tags":[],"class_list":["post-136","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bernalillo","category-closed-in-2011","category-closed","category-new-mexican","category-new-mexico"],"yoast_head":"\nCoronado Grill - Bernalillo, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=136\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Coronado Grill - Bernalillo, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 1540 while searching for the fabled seven Cities of Gold, Francisco Vasquez de Coronado camped with his soldiers near the ancient Pueblo of Kuaua on the western banks of the Rio Grande where the city of Bernalillo exists today. Coronado never did locate the mythical Cities, finding instead a thriving agricultural village inhabited since 1300. Only the partially reconstructed ruins of Kuaua (a Tiwa word for “evergreen”) remain today, but the “City of Coronado” still celebrates the Spanish explorer whose legacy has been somewhat tarnished by revisionist history. The conquistador’s namesake restaurant is situated just south of the ruins in a sprawling 5,000 square foot complex sitting on three acres overlooking the Rio Grande. 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