{"id":1779,"date":"2010-05-15T13:26:12","date_gmt":"2010-05-15T19:26:12","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=1779"},"modified":"2018-07-19T19:57:19","modified_gmt":"2018-07-20T01:57:19","slug":"blue-cactus-grill-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=1779","title":{"rendered":"Blue Cactus Grill – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"<\/a>
<\/span> The Blue Cactus Grill<\/span><\/figcaption><\/figure>\n

In the early 80s I tried to impress my very traditional grandmother by taking her to a recently opened restaurant\u00a0on\u00a0Academy Boulevard. \u00a0What was not to like? \u00a0The restaurant shared the mellifluous name she had proudly worn for over fifty years. \u00a0It was a locally owned and operated and had earned several awards. \u00a0It boasted a multi-page menu. \u00a0Surely Garduno’s of Mexico offered something she would like.<\/span><\/p>\n

It turns out the restaurant’s name was the only thing she liked. \u00a0One nod of disapproval after the other ensued as she meticulously perused the menu, a compendium of Mexican and New Mexican appetizers, entrees and desserts. \u00a0Scanning the descriptions carefully, she dismissed the contemporary interpretations of the foods on which she was raised and had prepared for more than eight decades.<\/span><\/p>\n

\"\"
<\/span> The interior of the Blue Cactus Grill<\/span><\/figcaption><\/figure>\n

My mind floods with sweet memories of my cherished Grandma Piedad every time I visit a restaurant offering contemporary twists on traditional New Mexican food. \u00a0Such was the case when my friend Bill Resnik and I first visited the Blue Cactus Grill, a modern and attractive new restaurant on Albuquerque’s West side, just north of Paseo del Norte on Coors Boulevard.<\/span><\/p>\n

Bill reminded me that the Blue Cactus Grill is situated at the former site of \u00a0La Salita <\/a>which lasted less than two years at the location. \u00a0Even though we hadn’t enjoyed our sole visit to the west side rendition of La Salita, Bill considers it a community service to accompany me on visits to new restaurants (especially when I’m buying) so he was game to try something new.<\/span><\/p>\n

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<\/span> Salsa and chips from the Blue Cactus Grill<\/span><\/figcaption><\/figure>\n

The Blue Cactus Grill was launched by Mark Corsonatti and his fiance Jamie, both of whom endeared themselves to guests by their peripatetic presence. \u00a0Like all true ambassadors for their businesses ,they treated their guests like family and became as beloved as their restaurant’s food. \u00a0In February, 2010, Mark and Jamie sold the restaurant to Janis and Eddie Crispin, native New Mexicans. who have kept everything on the menu save for revamping the red and green chile and adding “& Bakery” to the restaurant’s appellation.\u00a0 Bakery treats under glass are one of the first things you see when you step into the east-facing restaurant.
\n<\/span><\/p>\n

The Blue Cactus Grill is about a mile away from restaurant row on Coors Bypass where a phalanx of mediocre chain restaurants blights the landscape. \u00a0Tragically the parking lots in front of those chains are generally packed and worse, sometimes you’ll see lines of diners waiting outside to be called to a table. \u00a0On Friday nights, the parking lot in front of the Blue Cactus Grill fills up, too. \u00a0Many of the diners who used to \u00a0head to horrible chains nearby have realized the Blue Cactus Grill is something special. <\/span><\/p>\n

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<\/span> Sandia Dip<\/span><\/figcaption><\/figure>\n

In terms of ambience, the decor at the Blue Cactus has a New Mexico traditional meets new west\u00a0contemporary feel to it. \u00a0Faux adobe half-walls, stripped pine latilla poles and braided chile ristras seem at home among the exposed ceiling ductwork and painted concrete. \u00a0Metal sculptures of several types of tall cactus hang on adobe colored walls. \u00a0There is relatively little color in the restaurant…until you get to the menu where there’s plenty of red and green.<\/span><\/p>\n

The menu is replete with traditional New Mexican offerings interspersed with the contemporary interpretations my grandmother would have frowned upon. \u00a0Hand-cut angus beef steaks, green chile spare ribs, tequila-lime chicken, empanada burgers and more surprises make it an interesting and exciting menu.<\/span><\/p>\n

\"\"<\/a>
<\/span> The Cactus Combo Plate<\/span><\/figcaption><\/figure>\n

The complementary salsa<\/em> with yellow and blue corn tortilla chips<\/em> is an early indicator that perhaps the promise of exciting food will be delivered upon. The chips are crisp and thick enough to dredge up the large amounts of salsa I like on my chips.\u00a0 The salsa is good, make that very good, as in good enough to be bottled and sold good.\u00a0 It’s of medium thickness so it doesn’t run off your chips onto your hands.\u00a0 It’s also of medium piquancy with a jalapeno based bite.\u00a0 It’s the type of salsa you might have two bowlfuls of before your entrees arrive.<\/span><\/p>\n

Counting calories is an exercise in large numbers if you have some of the appetizers.\u00a0 The Sandia Dip <\/em>appetizer, for example, is crafted from the restaurant’s signature green chile white cheese sauce and refried beans topped with sour cream and served with warm fried tortillas cut into chip-like triangles.\u00a0 That green chile white cheese sauce is one of those contemporary twists even traditionalists will have a hard time disliking.<\/span><\/p>\n

\"\"<\/a>
<\/span> An Angus Filet Burrito with refried beans and rice<\/span><\/figcaption><\/figure>\n

Traditional entrees include chile rellenos, tamales, enchilada plates, stuffed sopaipillas and tacos, all of which are served with beans, rice and sopaipillas and by request, a side of sour cream. \u00a0Your best bet is the Cactus Combo plate<\/em> with either two or three selections. \u00a0With combo plates you also get a soft or hard taco. <\/span><\/p>\n

The combo plate pictured above includes a stuffed sopaipilla, chile relleno and tamale. \u00a0Conspicuous by their absence are red and\/or green chile. \u00a0That’s because I ordered both. \u00a0They were delivered in crispy tortilla shells, the type of which are sometimes used for taco salads. \u00a0The refried beans are very good with shredded white cheese melted on top. <\/span><\/p>\n

\"\"<\/a>
<\/span> The Guacamole Burger<\/span><\/figcaption><\/figure>\n

As for the chile, both red and green are quite good.\u00a0\u00a0 Neither are especially piquant, but\u00a0 the green, in particular, possesses qualities that remind you with every bite that chile is a fruit (never mind that it is New Mexico’s official state vegetable, along with the pinto bean).\u00a0 The green chile has a hint of smokiness from the roasting process.\u00a0 The red chile is light in texture and rich in flavor, seasoned very well.
\n<\/span><\/p>\n

From among this combo, the stand-out is the chile relleno<\/em> which is among the best in the city. \u00a0Two things make it a stand-out. \u00a0First, instead of stuffing an anemic chile with no bite (Poblano or Anaheim come to mind) with Cheddar of mild sharpness, the Blue Cactus Grill stuffs a real New Mexico chile with a flavorful white cheese then tops the relleno with a green chile white cheese sauce that’s positively addictive. \u00a0Secondly, while the batter may not be tempura thin, it’s thin, crispy and sheathes the chile in flavor. \u00a0It doesn’t crumble off when you cut into the relleno. <\/span><\/p>\n

\"\"<\/a>
<\/span> An eight-ounce Angus Filet with calabasitas and papitas<\/span><\/figcaption><\/figure>\n

Although green chile cheeseburgers are practically a religion in New Mexico, it might be possible to tire of them (not that I’ll ever reach that level). \u00a0If so, the Blue Cactus Grill offers two alternatives. \u00a0One is the Empanada Burger<\/em>, a half-pound Angus beef hamburger wrapped in a flour tortilla, stuffed with Monterrey Jack cheese and green chile then deep-fried to a golden brown hue. \u00a0According to the wait staff, this burger already has a legion of fans.<\/span><\/p>\n

Another alternative is the Guacamole Burger<\/em> (pictured above), an eight-ounce Angus beef hamburger wrapped in a soft tortilla filled with green chile white cheese sauce and guacamole. \u00a0This is an ultra-rich burger bursting at its seams with flavor. \u00a0You won’t miss mustard and ketchup with this one. \u00a0It’s served with homemade papas, a mix of sweet and white potato fries cut thick. \u00a0I may have a new favorite papa in town and it’s these sweet potato papas, plus-sized circular-cut potatoes which are crispy on the outside and tender inside.
\n<\/span><\/p>\n

\"\"<\/a>
<\/span> Seasoned Angus Ribeye<\/span><\/figcaption><\/figure>\n

The grill section of the menu includes two steaks that won’t be outdone by any steak on Albuquerque’s west side, especially the one served at that pseudo Australian steakhouse just up the street. \u00a0These steaks are hand-cut upon order and are absolutely fantastic. \u00a0Your two options are a seared and seasoned eight-ounce (larger cuts available) Angus filet or a 14-ounce seared or blackened Angus ribeye, both priced well under $20. <\/span><\/p>\n

Not only are these beauties prepared to your exacting specifications (order them “medium” and you get a hint of pink with plenty of juiciness), they’re seasoned to perfection with a seasoning mix that includes salt, pepper, garlic and a menagerie of other ingredients ownership won’t divulge. \u00a0If taste bud clues are on target, the seasonings hint at piquancy, citrusy and maybe even smokiness. \u00a0Only the now defunct Great American Steakhouse<\/a> seasoned their steaks this well.<\/span><\/p>\n

\"Breakfast
<\/span> Breakfast Empanada at the Blue Cactus Grill<\/span><\/figcaption><\/figure>\n

The Angus cut of beef has an optimum level of marbling for a high degree of flavor and tenderness. \u00a0The Blue Cactus Grill’s ribeye is as tender and delicious as any steak in town as is the Angus Filet. \u00a0I’ll stake my reputation on this steak!\u00a0 For the best of two worlds–steak and New Mexican food–try the Angus Filet Burrito<\/em>, a thick flour tortilla engorged with bite-sized chunks of tender filet, potatoes and beans slathered with your choice of chile.
\n<\/span><\/p>\n

The dawn of 2009 as with the promise of any new year was exiting for many reasons, not the least of which was the inauguration of breakfast and Sunday brunch at the Blue Cactus Grill. \u00a0 The breakfast menu makes up for its brevity with \u00a0the high quality for which the restaurant is earning a reputation. \u00a0Standards such as the ubiquitous New Mexican breakfast burrito are available, but for a special and unique treat, ask for the breakfast empanada<\/em> with red and green chile (Christmas style).<\/span><\/p>\n

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<\/span> The Snickers Empanada<\/span><\/figcaption><\/figure>\n

The breakfast empanada is a deep-fried tortilla encasing eggs, potatoes and your choice of bacon, sausage or chorizo. \u00a0Despite being fried, this is not a greasy or heavy breakfast entree. \u00a0In fact, it’s surprisingly light and absolutely delicious. \u00a0Every ingredient is prepared to perfection, a hallmark of this restaurant.\u00a0 In its May, 2010 issue Albuquerque The Magazine<\/a> awarded the breakfast empanada a Hot Plate award, a select honor accorded to the Duke City’s most intriguing foods, wines, events and people.
\n<\/span><\/p>\n

The menu was once limited to two desserts–an apple empanada akin to apple pie a la mode or a Snickers empanada<\/em>, the Blue Cactus Grill’s twist on an old favorite–until Janis Crispin added her baked treats to the menu. I’ve had and have loved deep-fried Snickers, but this dessert takes Snickers to a new level. \u00a0A Snickers bar is actually wrapped in an egg-washed flour tortilla then deep fried and drizzled with chocolate and powdered sugar. \u00a0As if that’s not rich enough, it’s served with two scoops of ice cream. \u00a0This is the definition of decadence.<\/span><\/p>\n

\"\"<\/a>
<\/span> The Blue Cactus Grill has more than 30 varieties of cupcakes available<\/span><\/figcaption><\/figure>\n

The new dessert additions to the formidable Blue Cactus Grill menu are baked goods, including more than 30 different cupcake flavors.\u00a0 Light, moist and frosted with\u00a0 ethereally rich butter cream frosting applied generously, the cupcakes come in such creative and delicious flavors as bubble gum, cotton candy, pineapple, chocolate turtle and cheesecake.\u00a0 The pineapple cupcake is akin to a pineapple upside down cake in miniature topped with a dollop of heavenly pineapple flavored frosting.\u00a0 Other baked good offerings include cakes, cookies, muffins, pastries and more.
\n<\/span><\/p>\n

If you’re headed to the Coors Bypass restaurant row for a predictably boring meal at one of the chains, take a slight detour and visit the Blue Cactus Grill. \u00a0My grandmother might not have approved of the restaurant’s approach to all the menu entrees, but I’ve been won over by some of those contemporary twists this terrific restaurant offers. \u00a0This is a fun restaurant with personality, warmth and great food.<\/span><\/p>\n<\/div>\n

Blue Cactus Grill<\/span><\/strong>
\n9780 Coors Avenue, N.W.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 15 May 2010
\n1st VISIT:<\/strong>: 1 December 2008
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: 22
\nCOST<\/strong>: $$-$$$
\nBEST BET<\/strong>: \u00a0Angus Ribeye, Guacamole Burger, Cactus Combo Plate, Sopaipillas, Salsa and Chips, Sandia Dip, Snickers Empanada<\/span><\/p>\n

 <\/p>\n","protected":false},"excerpt":{"rendered":"

In the early 80s I tried to impress my very traditional grandmother by taking her to a recently opened restaurant\u00a0on\u00a0Academy Boulevard. \u00a0What was not to like? \u00a0The restaurant shared the mellifluous name she had proudly worn for over fifty years. \u00a0It was a locally owned and operated and had earned several awards. \u00a0It boasted a multi-page menu. \u00a0Surely Garduno’s of Mexico offered something she would like. It turns out the restaurant’s name was the only thing she liked. \u00a0One nod of disapproval after the other ensued as she meticulously perused the menu, a compendium of Mexican and New Mexican appetizers, entrees and desserts. \u00a0Scanning the descriptions carefully, she dismissed the contemporary interpretations of the foods on which she was raised…<\/p>\n","protected":false},"author":1,"featured_media":2500,"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":[440,540,577,262,112],"tags":[],"class_list":["post-1779","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-breakfast","category-closed-in-2010","category-closed","category-new-mexican"],"yoast_head":"\nBlue Cactus Grill - 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=1779\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Blue Cactus Grill - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In the early 80s I tried to impress my very traditional grandmother by taking her to a recently opened restaurant\u00a0on\u00a0Academy Boulevard. \u00a0What was not to like? \u00a0The restaurant shared the mellifluous name she had proudly worn for over fifty years. \u00a0It was a locally owned and operated and had earned several awards. \u00a0It boasted a multi-page menu. \u00a0Surely Garduno’s of Mexico offered something she would like. It turns out the restaurant’s name was the only thing she liked. \u00a0One nod of disapproval after the other ensued as she meticulously perused the menu, a compendium of Mexican and New Mexican appetizers, entrees and desserts. \u00a0Scanning the descriptions carefully, she dismissed the contemporary interpretations of the foods on which she was raised…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=1779\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2010-05-15T19:26:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-20T01:57:19+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2008\/12\/bluecactus12.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3024\" \/>\n\t<meta property=\"og:image:height\" content=\"1972\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1779#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1779\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Blue Cactus Grill – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2010-05-15T19:26:12+00:00\",\"dateModified\":\"2018-07-20T01:57:19+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1779\"},\"wordCount\":2074,\"commentCount\":22,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1779#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2008\\\/12\\\/bluecactus12.jpg\",\"articleSection\":[\"Albuquerque\",\"Breakfast\",\"Closed in 2010\",\"Gone But Not Forgotten\",\"New Mexican\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1779#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1779\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=1779\",\"name\":\"Blue Cactus Grill - 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