{"id":178,"date":"2026-02-27T12:36:08","date_gmt":"2026-02-27T18:36:08","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=178"},"modified":"2026-04-05T14:29:00","modified_gmt":"2026-04-05T20:29:00","slug":"perea%e2%80%99s-tijuana-bar-restaurant-corrales-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=178","title":{"rendered":"Perea\u2019s Tijuana Bar & Restaurant – Corrales, New Mexico"},"content":{"rendered":"
\n
\"Perea's
Perea’s Tijuana Bar & Restaurant in Corrales.<\/figcaption><\/figure>\n

The curious appellation “Tijuana Bar” dates back to the 1920s when the 18th amendment to the Constitution established Prohibition in the United States during the period 1920 to 1933. Because Prohibition forbade the sale of alcoholic beverages, many Americans got their alcohol illegally or they went to Mexico. Tijuana was a popular vacation and honeymoon destination and it happens to be where Teofilo C. Perea, Sr. and his bride honeymooned in the 1920s. The newlyweds visited a bar called the “Tijuana Bar” and decided then and there to use that name should they ever open a bar. Bureaucracy being what it is, once a license to dispense alcohol is issued, it’s very difficult to change the name on the license–hence Tijuana Bar. It fits.<\/p>\n

\"John
John (at left) and the late T.C. Perea, current and former owners of Perea’s Tijuana Bar & Restaurant.<\/figcaption><\/figure>\n

Housed in one of the oldest buildings in Corrales, a 200 year plus old structure constructed of “terrones” or thick slabs of earth rather than adobes, Perea’s Tijuana bar & Restaurant doesn’t subscribe to the notion that all food served in Corrales has to be of high-brow fru-fru variety. In fact, for outstanding home-cooked New Mexican food, Perea’s is one of a handful of restaurants vying for “best restaurant<\/em>” in the Duke City area. In my humble opinion and that of my dearly departed friend and fellow restaurant essayist Larry McGoldrick, the professor with the perspicacious palate, it is in rarefied company as one of the very best New Mexican restaurants not only in the Albuquerque area, but in the state.<\/p>\n

\"The
The lovely and talented Mayling Garcia bringing a green chile cheeseburger to our table. We’ve got the best seat in the house, by the fireplace.<\/figcaption><\/figure>\n

The operative word here is “home-cooked” as in prepared the old-fashioned way by members of the Perea family, a prominent Corrales presence for generations. T.C., the affable family patriarch who took over the restaurant operation in 1968 tended the bar until his untimely passing on June 20th, 2012. His genial son John continues to oversee the restaurant operation while trusted employees prepare the traditional favorites which have made Perea’s a hugely popular dining destination. For most of my eighteen years at Intel, Perea’s was a refuge, a sanctuary, a home-away-from home.<\/p>\n

Old-fashioned doesn’t just apply to traditional home-cooking. It’s part and parcel of the wonderful service provided to each and every guest. The Perea family is a genuinely warm and friendly bunch. Until September, 2005, perspicacious granddaughter Carina, an aspiring lawyer, waited on us during our every visit and became our favorite member of a genuinely warm and friendly family that makes each visit feel like a return home. Carina is now a mom with a degree who visits the restaurant as often as living in Bend, Oregon will allow.<\/p>\n

\"\"<\/a>
Chips, Salsa and Guacamole<\/figcaption><\/figure>\n

Fortuitously, the vivacious Mayling Garcia just happened to be looking for a job shortly after Carina’s departure and has now become a restaurant fixture, serving Perea’s faithful for a dozen years before striking out into the “real world.” Thankfully she’s back at Perea’s where she’s practically family. Mayling is a rare beauty in many ways, becoming one of only thirteen people (out of six billion) in the world to play the airmonica, an instrument invented by Benjamin Franklin.\u00a0 Mayling has made two appearances on America’s Got Talent and has showcased her talents in other mediums.\u00a0 She’s is an exceptional server.<\/p>\n

Serving lunch from 10AM to 2PM Monday through Saturday, this charming one-story adobe bar and restaurant features red chile that isn’t just red food coloring like in most restaurants; it’s ground from chile pods, flakes of which are sometimes visible on your entrees. The chile has bite without being acerbic, taste and bite without being overwhelmingly piquant (but has on occasion, been known to be hot enough to cause hiccups).\u00a0 Perea’s chile is consistently among the very best chile in the Albuquerque area with the red chile usually being hotter than the green, and even when it’s not especially piquant, it’s always delicious.<\/p>\n

\"\"
Cheese Quesadillas with Salsa<\/figcaption><\/figure>\n

For as long as Perea’s has been in operation, devotees have asked (make that pleaded) when evening dining would be available.\u00a0 Not long before his passing T.C. told us the family has been considering just such an option.\u00a0 To that end, they purchased the dilapidated old building next door which, as it turns out, used to be the very first school house in Corrales.\u00a0 Because of its historical significance, extreme care has to be taken to preserve its architectural integrity.\u00a0 The process will be painstakingly long and slow, but if it means we’ll (hopefully someday) be able to enjoy Perea’s after 2PM, it will have been worth the wait.<\/p>\n

When John took his dad’s place of honor at the bar, he introduced craft beer options, the type of which might attract a younger demographic.\u00a0 Sure enough, when we visited in November, 2019, not a lone table was available at the front room near the bar.\u00a0 Because our debonair dachshund The Dude was with us, we made our way slowly through the room to the dog-friendly patio.\u00a0 The Dude’s peeps had to ogle his handsome features and stroke his silky smooth fur.\u00a0 A more recent (but very welcome change) is that Perea’s now accepts credit cards.\u00a0 Despite frequent visits, we often forgot Perea’s cash only policies.<\/p>\n

\"\"
Maybe the Best Frito Pie in New Mexico<\/figcaption><\/figure>\n

27 February 2026<\/strong>: The menu doesn’t list a lot of appetizers. That makes good sense considering the entire menu covers only one laminated page and lists probably no more than twenty items in total. Among available appetizers are the de rigueur chips and salsa<\/em><\/strong>, nachos and a cheese quesadilla served with salsa. The salsa is terrific. It’s thick, rich, and punctuated with the inimitable flavor of red chile. The chips aren’t made on the premises, but they’re good chips–round, low-in-salt and formidable enough to hold up against Gil-sized scoops of salsa.\u00a0 For a pittance more, make sure you also order guacamole<\/strong><\/em>.\u00a0 It’s made from avocados at the peak of freshness and it’s not served atop a pile of lettuce that serves only to get in the way.<\/p>\n

16 January 2016<\/strong>: That salsa is part and parcel of another appetizer, the cheese quesadillas<\/em><\/strong>. In an age when every sandwich-like dish seems to incorporate as many ingredients as possible, this quesadilla is engorged with nothing but melted, molten Cheddar cheese. Nothing else (though you can add chopped tomatoes and lettuce if you’d like)! A gigantic tortilla with a pinto pony char is sliced into five triangular wedges, each stuffed with gooey cheese. The salsa is a perfect foil, offering piquancy and freshness to an otherwise savory Frisbee-sied masterpiece.<\/p>\n

\"\"<\/a>
Carne Adovada with a Fried Egg, Beans and Posole<\/figcaption><\/figure>\n

27 February 2026<\/strong>:\u00a0 Perea’s serves the best Frito Pie<\/em><\/strong> in New Mexico! Period! End of story! A generous portion of beans, seasoned ground beef, that wondrous red chile and of course, Fritos corn chips is big enough for two to share, but might lead to a tableside tiff if one of you manages to abscond with a larger share of this delicious bounty. You can also have your Frito Pie made with carne adovada for an even more wonderful taste sensation. How many restaurants do you know that offer Frito pie “Christmas style” (with both red and green chile)? Perea’s does and it’s a terrific way to have your Frito pie. You can also top your Frito pie with onions and (or) sour cream.<\/p>\n

9 November 2019<\/strong>: The carne adovada<\/em><\/strong> plate features tender pork bathed in Perea’s red chile and served with beans and posole, an unbeatable combination. My Kim, an adovada devotee swears Perea’s version competes with the carne adovada at La Choza<\/a><\/strong> and at Mary & Tito’s<\/a><\/strong> for best in New Mexico honors. It’s a tender, shredded pork redolent with red chile flavor–pure porcine perfection for the discerning New Mexico diner. Perea’s tops it with shredded Cheddar and my Kim enjoys it most with a fried egg or two.<\/p>\n

\"\"
Green Chile Cheeseburger<\/figcaption><\/figure>\n

Another coveted “best” (though a case could certainly be made for the legendary El Modelo<\/a><\/strong>) are Perea’s tamales<\/em><\/strong> which also feature that oh-so-tender shredded pork and just enough corn masa to ameliorate, not dominate the taste. This delicious entree is also available Christmas style (with red and green chile) and with or without onions. Each tamale is roughly four inches long and about half as thick. As with the carne adovada, the tamales aren’t as piquant as other entrees at Perea’s. The marinated pork has some bite, but moreover, it has the smooth flavor that characterizes great tamales.<\/p>\n

16 January 2016<\/strong>: Perea’s green chile cheeseburger<\/em><\/strong> is one of the top ten of its kind in New Mexico (ergo the universe)–even though it was somehow left off the New Mexico Green Chile Cheeseburger Trail<\/a><\/strong>. It is roughly five inches in diameter and is always garnished with the freshest ingredients–mustard, lettuce, tomato and green chile on a toasted bun.\u00a0 It’s simplicity itself, but done exceptionally well. One of its many fine qualities is just how moist the beef is; there’s obviously no spatula mashing with these patties. Oh, and make sure you ask for a double-meat burger for twice the flavor. This burger is accompanied by a bag of potato chips (no fries here).<\/p>\n

\"Perea's
Perea’s tamales with beans and posole<\/figcaption><\/figure>\n

9 November 2019<\/strong>: Unique to this gem of a restaurant is an enchilada casserole<\/em><\/strong>–corn tortillas layered with cheese, chicken and green chile in a creamy sauce. It is absolutely wonderful and the number one seller at Perea’s. It’s the very first thing we had when we discovered Perea’s in 1996 and one of the entrees we order most often. Enchilada casseroles are rarely found on menus in the Land of Enchantment’s wonderful New Mexican restaurants, but attend any high school graduation or funeral in Northern New Mexico and you’ll be served some of the best homemade enchilada casseroles you’ll ever have. Perea’s is even better!\u00a0 Over the years it’s become the most popular entree on the menu.\u00a0 On busy days, the restaurant will run out.<\/p>\n

Perea’s beef stew<\/em><\/strong> is a perfect remedy for a winter day doldrums (and is best consumed on the table nearest the restaurant’s wood-burning fireplace). This is the type of stew that best defines comfort foods New Mexico style–with green chile. Perea’s tortillas<\/em><\/strong> are thick and substantial, unlike the paper-thin aberrations offered at other restaurants. The sopaipillas<\/em><\/strong> are rather smallish triangles of goodness just beckoning for honey. The salsa<\/em><\/strong> is fresh and lively (with a slightly sweet taste that complements the green chile), made with plump red tomatoes and the chips are served warm, my favorite combination.<\/p>\n

\"\"<\/a>
Enchilada Casserole with Fried Egg Over Easy<\/figcaption><\/figure>\n

Many New Mexicans who hold fast to long-established traditions celebrate New Year’s eve with steaming bowls of posole<\/strong><\/em>, a hearty stew of pork, onion, garlic, chile and processed corn kernels. Some (like me) feast on posole year-round. Note<\/strong>: It’s a cardinal sin to say posole is synonymous with hominy. While they’re both processed corns, hominy is unimaginative and soft while posole is earthy, robust and delicious. At Perea’s posole is a seasonal offering available as a side with one of the plates. It’s also available separately if you’re looking for lighter fare. It’s some of the very best posole you’ll find anywhere. You’ll agree it’s not just for Christmas eve.<\/p>\n

8 October 2025<\/strong>:\u00a0 Though stuffed sopaipillas<\/strong><\/em> are among my favorite New Mexican dishes, I never ordered that dish at Perea’s for fear that the smallish sopaipillas wouldn’t have enough puffiness or size to stuff with much.\u00a0 That proved to be a self-fulfilling prophecy.\u00a0 That’s not to say this dish wasn’t superb.\u00a0 It certainly was.\u00a0 There just wasn’t enough stuffing for the waifishly small sopaipilla.\u00a0 Even with the accompanying beans and posole, it left me a bit hungry.\u00a0 With both red and green chile covering\u00a0 the sopaipilla, you’ll definitely be wanting for more, more, more…<\/p>\n

\"\"
Stuffed Sopaipilla<\/figcaption><\/figure>\n

26 February 2026<\/strong>:\u00a0 While many U.S. states have official food symbols,\u00a0only a small number have designated an official state vegetable. Examples include Idaho (potato), Georgia (Vidalia onion), Indiana\/Iowa (sweet corn\/sweet potato) and, of course, New Mexico.\u00a0 The Land of Enchantment has two official state vegetables: chile and\u00a0frijoles (pinto beans).\u00a0 Denizens of the Land of Enchantment are doubly blessed in that we can combine our two official state vegetables in one dish.<\/p>\n

At Perea’s, you can have beans with red or green chile.\u00a0 Pinto beans with green chile<\/strong><\/em> is one of the most wonderful dishes ever created.\u00a0 Those of us who grew up in New Mexico practically salivate at memories of frijoles redolent with piquant green chile being prepared by our abuelitas.\u00a0 Perea’s version is a wonderfully nostalgic version of what should be New Mexico’s official vegetable combination.\u00a0 Heck, this pairing should be in contention for the state’s best dish.\u00a0 Your server will ask if you want onions and shredded cheese on the dish.\u00a0 You’ll definitely want to say yes.<\/p>\n

\"\"
Beans with Green Chile<\/figcaption><\/figure>\n

Perhaps because Americans are so used to foods which practically need desalinization, you will notice that Perea’s cuisine is somewhat under-salted. To me, that’s a good thing because it allows salting to taste. Too many New Mexican food restaurants salt their entrees in greater quantities than the blocks of salt given to cows.<\/p>\n

\"\"<\/a>
Sopaipillas<\/figcaption><\/figure>\n

There’s no pretentiousness in the cordial, attentive service you receive at Perea’s. The Perea family is down-to-earth and as friendly as can be. Mayling is one of the very best waitresses in the state with no surcease to her talent or charm. There’s nothing pretentious about the food either. It’s just great New Mexican home cooking–the way it should be done!<\/p>\n

Perea\u2019s Tijuana Bar & Restaurant<\/strong>
\n4590 Corrales Road
\nCorrales, New Mexico<\/strong>
\n(505) 898-2442
\nFacebook Page <\/strong><\/a>
\nLATEST VISIT<\/strong>: 8 October 2025
\n# OF VISITS<\/strong>: 37
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Green Chile Cheeseburger, Frito Pie, Enchilada Casserole, Green Chile Stew, Beef Enchiladas, Sopaipillas, Carne Adovada, Quesadillas, Guacamole, Salsa and Chips, Stuffed Sopaipilla<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

The curious appellation “Tijuana Bar” dates back to the 1920s when the 18th amendment to the Constitution established Prohibition in the United States during the period 1920 to 1933. Because Prohibition forbade the sale of alcoholic beverages, many Americans got their alcohol illegally or they went to Mexico. Tijuana was a popular vacation and honeymoon destination and it happens to be where Teofilo C. Perea, Sr. and his bride honeymooned in the 1920s. The newlyweds visited a bar called the “Tijuana Bar” and decided then and there to use that name should they ever open a bar. Bureaucracy being what it is, once a license to dispense alcohol is issued, it’s very difficult to change the name on the license–hence…<\/p>\n","protected":false},"author":1,"featured_media":75739,"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":[299,703,112,141,5631],"tags":[4120,1037,5208,848,842,1864,998,991,949,994,1764],"class_list":["post-178","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-corrales","category-dog-friendly","category-new-mexican","category-new-mexico","category-very-good","tag-beef-enchiladas","tag-carne-adovada","tag-enchilada-casserole","tag-frito-pie","tag-green-chile-cheeseburger","tag-green-chile-stew","tag-guacamole","tag-quesadillas","tag-salsa-and-chips","tag-sopaipillas","tag-stuffed-sopaipilla"],"yoast_head":"\nPerea\u2019s Tijuana Bar & Restaurant - Corrales, New Mexico - 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=178\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Perea\u2019s Tijuana Bar & Restaurant - Corrales, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The curious appellation “Tijuana Bar” dates back to the 1920s when the 18th amendment to the Constitution established Prohibition in the United States during the period 1920 to 1933. 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