{"id":16062,"date":"2020-05-09T11:55:22","date_gmt":"2020-05-09T17:55:22","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=16062"},"modified":"2026-03-31T18:56:12","modified_gmt":"2026-04-01T00:56:12","slug":"tia-betty-blues-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=16062","title":{"rendered":"Tia Betty Blue’s – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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Tia Betty Blues on San Mateo Just South of Gibson<\/figcaption><\/figure>\n

Tia Betty.\u00a0 If the name conjures images of a dowdy old woman, a face etched with wrinkles and thinning grey hair pulled back neatly into a bun, you’re probably not alone.\u00a0 Not even the youthfully ribald nonagenarian Betty White can alter the contemporary stereotypes ascribed to the increasingly anachronistic name Betty.\u00a0 It wasn’t always the case.\u00a0 In fact, there was a time\u00a0 Betty was one of the most popular girl’s name in America and not just as a diminutive of Elizabeth or Bethany.<\/span><\/p>\n

According to the Social Security Administration, Betty was the fourth most popular girl’s name in the 1920s with more than 283,000 babies so christened.\u00a0 Betty was an even more popular name in the 1930s when it ranked second among all girl’s names and was given to more than 300,000 infant girls.\u00a0 The name declined in popularity in successive decades–from 11th in the 1940s, 35th in the 1950s,\u00a0 102nd in the 1960s–before dropping from among the 200 most popular girl’s names cataloged by the federal government.<\/span><\/p>\n

\"\"<\/span><\/p>\n

There was also a time the name Betty conveyed images of voluptuous sexiness, especially on the big screen (though not even animated features were exempt).\u00a0 The most enduring sex symbol of the Depression Era remains Betty Boop, an animated siren able to convey both innocence and sensuality. Vivacious Betty Grable was the number-one pin-up girl of the World War II area and was heralded for having the most beautiful legs in Hollywood. Her successor as pin-up queen, Bettie Page not only had gorgeous gams, she was named the girl with “the perfect figure.”\u00a0 <\/span><\/p>\n

It’s the unmistakable countenance of Bettie Page that comes to mind when you first espy the logo for Tia Betty Blue’s restaurant on San Mateo.\u00a0 From the long, luxurious jet black hair with its trademark pageboy hairdo and short, pixie bangs to the shimmering red lipstick, the similarities are remarkable.\u00a0 Tia Betty could be Bettie Page’s doppelganger (or at least a sexy sister).\u00a0 Get past the similarities and the differences are glaring–the tattoo on the shapely shoulder, the waitress tray balancing several food orders and the red flower on the waxen hair.<\/span><\/p>\n

\"\"
The Azteca and Cinnamon Caramel Latte<\/span><\/figcaption><\/figure>\n

Tia Betty Blue’s was rollicking on the day of our inaugural visit.\u00a0 Owner Daniel Boardman admits he once had an Aunt Betty, but she couldn’t cook.\u00a0 She also didn’t look like the salacious fetish model.\u00a0 Tia Betty Blue’s Duke City Fix (now defunct) profile described the mysterious aunt as “the body and soul of one of Albuquerque’s newest, quirkiest, and spiciest restaurants, Tia Betty Blue’s<\/em>.”\u00a0 There’s no way that profile or the image on the logo belong to a dowdy old woman.\u00a0 There’s no way this chic eatery and coffee shop bespeaks anything but youth.<\/span><\/p>\n

Okay, so maybe the exterior of the converted two-story home isn’t exactly swanky, but attitudinally this is one hip and happening place.\u00a0 How many Duke City restaurants do you know which celebrate “Tattoo Friday,” a weekly event in which everyone with a visible tattoo gets a discount?.\u00a0 Tattoos are also celebrated on large print black and white framed photographs adorning one dining room wall.\u00a0 On the opposite wall are paintings of Mexican luchadores,\u00a0wrestlers whose identities are protected by colorful masks designed to evoke archetypal images of animals, heroes and gods.<\/span><\/p>\n

\"\"
Tamale Boat<\/span><\/figcaption><\/figure>\n

The main dining room is narrow with room for only seven two-seat tables.\u00a0\u00a0 Weather permitting, larger parties can enjoy New Mexico’s sunshine under patio umbrellas.\u00a0 The counter at which you order is festooned in tile mosaic with four framed menus overhead: Coffee and Tea, Breakfast, New Mexican Food and Sandwiches.\u00a0 It’s not an especially large menu, but where it lacks in volume, it more than makes up in authenticity and creativity.\u00a0 Tia Betty prepares authentic New Mexican cuisine in-house including carne adovada prepared daily,\u00a0 atole (a sweet-hot blue corn porridge seasoned with cinnamon) and large (24-ounce) bowls of frijoles or posole for hearty eaters.\u00a0 The frijoles are New Mexican pinto beans from Estancia slow-cooked with salt-cured pork and topped with fiesta green chile or Tia’s housemade red chile.<\/span><\/p>\n

Some of the creativity takes license with New Mexican cuisine, but no one will complain when they sample such deliciousness as a tamale boat<\/em><\/strong> (two steamed tamales covered in Tia’s housemade red chile and topped with Fritos).\u00a0 The foul chile despoiler cumin has no place in Tia Betty’s menu.\u00a0 That chile is available five different ways: red, green, vegetarian red, vegetarian green, and gluten-free chopped green.\u00a0 Side dishes include such traditional New Mexican favorites as calabasitas and a small cup of either frijoles or posole.\u00a0 The menu is an homage to northern New Mexican home cooking, the very best in the Land of Enchantment!<\/span><\/p>\n

\"\"
Huevos con Carne<\/span><\/figcaption><\/figure>\n

Inventiveness isn’t exclusive to Tia Betty’s New Mexican offerings.\u00a0 The breakfast menu includes both a savory and a sweet version of a blue corn waffle boat<\/strong><\/em>.\u00a0 The eight-item sandwich menu showcases several creative items including a modern take on an old favorite, a Retro Bologna sandwich made with bologna, hard-boiled egg, cream cheese, mayo, red onion, lettuce and tomato.\u00a0 All sandwiches are available in a house-baked French or wheat loaf or a plain, tomato-basil or spinach tortilla wrap.<\/span><\/p>\n

9 May 2020<\/strong>: To get your day started off right, Tia Betty offers a nice selection of hot and cold coffees and teas.\u00a0 All espresso drinks are made with a double-shot and served in a sixteen-ounce cup in most cases.\u00a0 For a pittance you can add your choice of whipped cream: plain, chocolate, cinnamon or lavender.\u00a0 From the flavored latte selections, New Mexicans will most definitely appreciate the Azteca<\/em><\/strong>, two shots of chilled espresso, chocolate, cinnamon, whipped cream and a touch of chipotle chile.\u00a0 The chipotle sneaks up on the back of your throat with a pleasant piquancy that marries wonderfully with the chocolate.\u00a0 Several restaurants throughout the Land of Enchantment have coupled chocolate and chile, but by adding coffee Tia Betty makes it a memorable menage a trois.\u00a0 This is one seriously terrific latte!<\/span><\/p>\n

\"The<\/a>
The New Mexico Po’ Boy<\/span><\/figcaption><\/figure>\n

If coffee and tea aren’t your libation of choice and you’re tired of the Coke and Pepsi market dominance, Tia Betty’s has the largest selection of specialty, vintage, small-distribution, and unique sodas in the Duke City, by far, with more than 100 different flavors of soda pop (tonic if you’re from Massachusetts) in stock.\u00a0 The fridge is a veritable cornucopia of color and carbonation–from citrus flavors to colas, cream sodas, diet sodas, dry sodas, fruit-flavored sodas, ginger ales and ginger beers, kid favorites, root beers, sarsaparillas, birch beer and unusual flavors such as cucumber soda, bacon soda, peanut butter and jelly and more.\u00a0 You’ve truly been assimilated if you still want a Pepsi or Coke product after all these choices. <\/span><\/p>\n

The Tamale Boat<\/em><\/strong> (two steamed tamales covered in Tia’s housemade red chile and topped with Fritos) is an idea whose time has come and it’s an idea that makes so much sense you’ll wonder why no one else has done it before.\u00a0 Think Frito pie but instead of ground beef and chile, this bountiful boat starts with steamed tamales.\u00a0 The corn on corn interplay of masa and Fritos is surprisingly good, both texturally and in terms of flavor.\u00a0 Chopped onions, tomatoes and lettuce top this boat, but the most memorable topper is Tia Betty’s housemade red chile, a rich, earthy blend that doesn’t shy away from heat.\u00a0 <\/span><\/p>\n

\"\"<\/a>
Breakfast Bowl with Red and Green Chile<\/figcaption><\/figure>\n

2 June 2012<\/strong>: For my Kim, a visit to a New Mexican restaurant is incomplete without carne adovada (unless it’s made with cumin).\u00a0 Tia Betty’s version won’t disappoint whether in the form of the aforementioned New Mexico Po’ Boy or the huevos con carne<\/em><\/strong> offering (two fried eggs over a mound of housemade carne adovada, a grilled tortilla, papas and beans).\u00a0 The carne adovada showcases tender tendrils of pork marinated in a rich, earthy red chile punctuated by piquancy and deliciousness.\u00a0 The frijoles are excellent.\u00a0 It’s easy to imagine consuming a 24-ounce bowl.<\/span><\/p>\n

23 March 2013<\/strong>: \u00a0My initial impression after our inaugural visit to Tia Betty Blues was that it could well be one of the very best purveyors of chile in New Mexico, but additional sampling would be required. \u00a0It was a first impression that lasted, but we didn’t find ourselves back until nine months later. \u00a0That was nine months wasted. \u00a0Tia Betty Blues is most definitely one of the very best New Mexican restaurants<\/a><\/strong> in the state, a restaurant we’ll visit with more frequency. \u00a0<\/span><\/p>\n

\"Green<\/a>
Green Chile Stew Bowl<\/span><\/figcaption><\/figure>\n

23 March 2013<\/strong>: The restaurant’s best seller is the aforementioned New Mexico Po’ Boy<\/em><\/strong>, a sandwich exclusive to Tia Betty Blues, a sandwich good enough to make it to my list of top sandwiches<\/a><\/strong>. \u00a0This isnt just a sandwich; it’s a revelation in how delicious the right ingredient combinations can be. \u00a0You’ll ask yourself why no one came up with such a creation sooner. \u00a0The carne adovada is moist and delicious–tender tendrils of pork marinated in a pleasantly piquant and very flavorful red chile. \u00a0The corn chips add a textural contrast and just a little saltiness and while pickling robs the jalape\u00f1os of their piquancy, it imbues them with a tanginess which serves as a foil to the slices of cheese. \u00a0The Po’ Boy bread is a perfect canvas for a near perfect sandwich (it would be perfect were it not just a bit on the messy side).<\/span><\/p>\n

23 March 2013<\/strong>: Tia Betty Blues doesn’t subscribe to any template of what others may think a New Mexican restaurant should be. \u00a0It dares to be different–to be inventive, to take chances. \u00a0It dares to allow chile to be chile. \u00a0That means using chile that bites back, chile that isn’t just food coloring. \u00a0The green chile chicken<\/strong> stew<\/em>\u00a0not only exemplifies the comfort food properties that make it a favorite any time of year, it accentuates the piquancy of the green chile along with its roasted flavor properties of red and green chiles. Tia Betty’s green chile chicken stew is an amalgam of papas, shredded chicken, corn niblets and black beans, all perfectly prepared and absolutely wonderful. \u00a0It’s available in portion sizes of 24- or 12-ounces. \u00a0<\/span><\/p>\n

\"Calabasitas<\/a>
Calabasitas Tacos<\/span><\/figcaption><\/figure>\n

Tia Betty appears to have cornered the market on Fritos corn chips because they’re used, to great effectiveness, on several entrees. \u00a0The Tia B. Breakfast Bowl<\/strong>, <\/em>\u00a0a giant bowl of papas and corn chips topped with carne adovada and two fried eggs smothered in red or green chile with shredded yellow and white Cheddar, is another one of those dishes so good you’ll wonder why you’ve never had anything like it before. \u00a0My Kim put it quite succinctly in declaring the dish “the best Frito pie I’ve ever had–even better than the Frito pie at Perea’s Tijuana Bar & Restaurant<\/a><\/strong>.” \u00a0 In 2012, Local IQ, one of Albuquerque’s weekly periodicals recruited “some of the most knowledgeable food professionals<\/em>” (apparently I didn’t qualify) to put together a list of the city’s best dishes.\u00a0 When it came to Frito pie, one judge responded “Who in Albuquerque makes one? I\u2019d love to know<\/em>!\u201d\u00a0 The majority of judges chose Bob\u2019s Burgers<\/a>.\u00a0<\/a> <\/strong>This paragraph lists two Frito pies which are much better. It’s a pity those knowledgeable food professionals didn’t know about them.<\/span><\/p>\n

24 March 2013<\/strong>: Tia Betty Blue’s is the type of restaurant at which some diners will order their favorite dish time after time while more adventurous diners will eventually try everything on the menu.\u00a0 The latter will find that almost every dish is favorite-worthy, including (some might say especially) the vegetarian<\/strong> options.\u00a0 The calabasitas tacos<\/em><\/strong> (three blue corn tortillas engorged with housemade calabasitas, cheese, tomato, onions and vegetarian red or green chile served open-face with sides of papas and beans) are outstanding.\u00a0 The calabasitas aren’t quite al dente with just a slight crunch–a far cry from the mushy calabasitas too many restaurants serve.<\/span><\/p>\n

\"The<\/a>
The Big Chicken Burrito<\/span><\/figcaption><\/figure>\n

Behemoth burritos are also available on the menu, including The Big Chicken Burrito<\/em><\/strong>, a twelve-inch grilled tortilla engorged with house-stewed chicken, beans, papas, cheese, onions and tomato then smothered in your choice of red or green chile.\u00a0 Christmas-style is the choice for savvy diners.\u00a0 The red chile, from Chimayo, is a rich red and earthy with a hiccup-inducing piquancy you can respect.\u00a0 The green chile is almost equal parts roasted green and roasted red chile.\u00a0 If you’ve never had roasted red chile, you’ll find it sweeter and with a greater depth of flavor than roasted green chile.\u00a0 The house-stewed chicken is terrific, but there isn’t enough of it because there’s just so much of everything else.\u00a0 There’s lots of papas, lots of beans, etc.\u00a0 There’s also lots of flavor.<\/span><\/p>\n

In three visits, my Kim has had carne adovada in one form or another.\u00a0 It’s Ruben Hendrickson-worthy carne adovada.\u00a0 Ruben, as regular readers know, was my adovada adoring friend who spent years perfecting this porcine perfection.\u00a0 He would have appreciated Tia Betty Blue’s version, made from fresh, never frozen pork sirloin marinated in that wondrous Chimayo red.\u00a0 On the Huevos Con Carne<\/em><\/strong> dish, the carne adovada shares a bowl with two fried eggs, two blue corn tortillas, papas, bacon and red or green chile.\u00a0 The combination of carne adovada and bacon is pork two ways.\u00a0 That in itself is reason enough to order this dish.\u00a0 The most obvious reason is the carne adovada itself which is absolutely delicious.<\/span><\/p>\n

\"Huevos<\/a>
Huevos Con Carne<\/span><\/figcaption><\/figure>\n

Tia Betty Blue’s order-taking system is as unique and fun as everything else in the restaurant. Rather than asking you for your name, your order-taker will\u00a0 hand you a card from a deck of playing cards published in 1943 by the Coca Cola Company. You place the card on your table and your server will find you.\u00a0 On weekends, an upstairs dining room opens up to accommodate overflow crowds.\u00a0 That dining room can also be opened up to accommodate large dining parties any day of the week.<\/span><\/p>\n

Tia Betty Blue’s is so good, it’s made the name Betty cool again.\u00a0 Now if only a cool restaurant would open up somewhere that could make the elongated version of my name (no, it’s not Gilligan) cool. <\/span><\/p>\n

Tia Betty Blues<\/strong><\/span>
\n1248 San Mateo, S.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 9 May 2020
\n1st VISIT<\/strong>: \u00a02 June 2012
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Excellent<\/strong><\/span> – High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: The Azteca, Huevos con Carne, Tamale Boat, Curry Chicken Salad Sandwich, Green Chile Stew Bowl, Tia B. Breakfast Bowl, The Original New Mexico Po’ Boy, Calabasitas Tacos, The Big Chicken Burrito, Huevos Con Carne<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Tia Betty.\u00a0 If the name conjures images of a dowdy old woman, a face etched with wrinkles and thinning grey hair pulled back neatly into a bun, you’re probably not alone.\u00a0 Not even the youthfully ribald nonagenarian Betty White can alter the contemporary stereotypes ascribed to the increasingly anachronistic name Betty.\u00a0 It wasn’t always the case.\u00a0 In fact, there was a time\u00a0 Betty was one of the most popular girl’s name in America and not just as a diminutive of Elizabeth or Bethany. According to the Social Security Administration, Betty was the fourth most popular girl’s name in the 1920s with more than 283,000 babies so christened.\u00a0 Betty was an even more popular name in the 1930s when it ranked…<\/p>\n","protected":false},"author":1,"featured_media":54818,"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":[440,21,3569,703,262,112,563],"tags":[],"class_list":["post-16062","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-closed-in-2024","category-dog-friendly","category-closed","category-new-mexican","category-rating-excellent"],"yoast_head":"\nTia Betty Blue's - Albuquerque, 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=16062\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Tia Betty Blue's - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Tia Betty.\u00a0 If the name conjures images of a dowdy old woman, a face etched with wrinkles and thinning grey hair pulled back neatly into a bun, you’re probably not alone.\u00a0 Not even the youthfully ribald nonagenarian Betty White can alter the contemporary stereotypes ascribed to the increasingly anachronistic name Betty.\u00a0 It wasn’t always the case.\u00a0 In fact, there was a time\u00a0 Betty was one of the most popular girl’s name in America and not just as a diminutive of Elizabeth or Bethany. 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Please take a few minutes to tell me what you think. 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