{"id":18537,"date":"2012-10-27T19:37:55","date_gmt":"2012-10-28T01:37:55","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=18537"},"modified":"2018-07-17T19:49:01","modified_gmt":"2018-07-18T01:49:01","slug":"prickly-pear-bar-grill","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=18537","title":{"rendered":"Prickly Pear Bar & Grill – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"<\/a>
<\/span> Prickly Pear Bar & Grill<\/span><\/figcaption><\/figure>\n

Philip Stanhope, the 4th Earl of Chesterfield\u00a0offered the following advice to his son: \u201cThere is time enough for everything in the course of the day, if you do but one thing at once, but there is not time enough in the year, if you will do two things at a time<\/em>.\u201d To Chesterfield, focusing on a singular task was not only a practical way of structuring one\u2019s time; it was a sign of intelligence. \u201cThis steady and undissipated attention to one object, is a sure mark of a superior genius; as hurry, bustle, and agitation, are the never-failing symptoms of a weak and frivolous mind<\/em>.\u201d\u00a0 <\/span><\/p>\n

In university life as in the workforce of the 21st century, the notion that to work efficiently we have to focus on one task at a time is fairly well understood.\u00a0 To understand that notion, however, is not necessarily to abide by its wisdom.\u00a0 Students eat lunch in front of the television with their laptops open as they cram for a test, taking frequent breaks to tweet and post on Facebook while sending emails and chatting online, too.\u00a0 The same research which has borne out that multi-taskers are most certainly not being more productive, reveals we feel<\/em> more emotionally satisfied, more fulfilled and more efficient in our work when we’re doing many things at once.<\/span><\/p>\n

\"\"<\/a>
<\/span> The main dining room at the Prickly Pear<\/span><\/figcaption><\/figure>\n

My own unofficial research, the result of hundreds of restaurant meals over the years, is more inconclusive.\u00a0 Some restaurants whose menus are a veritable compendium of multi-faceted, multi-tasking cooking–a comprehensive compilation of almost every conceivable item of a specific genre–actually execute their menus very well though it could certainly be argued that if those same restaurants focused on a select few items instead of several dozen, they would be even better.\u00a0 To find a restaurant with an abbreviated menu actually invites the question, “can there possibly be enough variety to please finicky American diners?”.<\/span><\/p>\n

Take Albuquerque’s Prickly Pear Bar & Grill restaurant for example.\u00a0 The lunch menu lists only seventeen items.\u00a0 That’s it!\u00a0 At some restaurants, seventeen items might constitute just the appetizer section of a multi-page menu.\u00a0 Our first impulse, before even reading Prickly Pear’s menu, was to turn the laminated single page menu over to see where the rest of the menu was.\u00a0 There is no second page.\u00a0 There’s also no lengthy perusal or carefully weighed deliberation over too many items to fully appreciate.\u00a0 Frankly, it’s a welcome change.<\/span><\/p>\n

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<\/span> Bean Dip, Salsa and Chips<\/span><\/figcaption><\/figure>\n

The Prickly Pear Bar & Grill opened in September, 2012 at the former site of several short-lived restaurant endeavors including Sabroso’s,<\/a> a New Mexican restaurant similar to the Prickly Pear.\u00a0 Ironically the abbreviated menu belies the capacious confines of the restaurant which offers a plenitude of both table and booth seating.\u00a0 Contrary to the restaurant’s name, the menu doesn’t include nopalitos, the Spanish term for the verdant strips of prickly pear cactus pads which have long been a staple in Mexican and Tex-Mex cooking.<\/span><\/p>\n

You will see prickly pear cacti used in the restaurant’s decor, but not the ones with painful spines and prickles.\u00a0 Instead you’ll find\u00a0 multi-hued artist’s renditions of the prickly pear in the form of a tin sculpture.\u00a0 The restaurant is a very attractive, artsy milieu adorned in a soft Southwestern color palette and hard-wood floors.\u00a0 A sizeable waiting area with large enveloping couches has the feel of a comfortable family den.\u00a0 An adjacent full-service bar offers several televisions for your viewing pleasure.\u00a0 The overhead lighting above the booths is in the shape of balloon envelopes, fashioned from wire.<\/span><\/p>\n

\"\"<\/a>
<\/span> Pan Fry Tacos: Shredded Beef, Shredded Chicken, Carne Adovada<\/span><\/figcaption><\/figure>\n

Though the menu may list only seventeen items, many of them offer variations.\u00a0 Enchiladas, for example, can be made with blue corn or yellow corn tortillas and constructed with shredded beef, ground beef, carne adovada, chicken or just cheese.\u00a0 You can have them with red or green chile (or both).\u00a0 The menu does have five line items listing different types of tacos: pan fry tacos, taco salad, puffed tacos (corn masa tortillas stuffed with sundry ingredients), tacos al pastor and fish tacos.\u00a0 Viva variety.<\/span><\/p>\n

While you’re perusing the menu, your server will bring a basket of chips and a metal ramekin of salsa to your table along with a bowl of bean dip.\u00a0 Your first order is complimentary.\u00a0 Thereafter you’ll be charged a pittance.\u00a0 The salsa is quite good, a rich red sauce punctuated by red chile.\u00a0 It may be the most piquant item on the menu.\u00a0 The bean dip is a wonderful surprise, a bowl of hot beans, shredded white Cheddar and green chile.\u00a0 It’s wholly unlike the cold Frito Lays bean dip you might remember.\u00a0 The chips are light and thin, but formidable enough to hold up under the weight of Gil-sized portions of salsa.<\/span><\/p>\n

\"\"<\/a>
<\/span> Blue Corn Enchiladas, Shredded Beef, Two Fried Eggs (Over Easy), Red and Green Chile<\/span><\/figcaption><\/figure>\n

Prickly Pear’s pan fry tacos<\/em> are a good option, offering versatility and variety.\u00a0 You can ask that they be made with your choice of ground beef, shredded beef, carne adovada or chicken or you can mix-and-match because each order comes with three tacos.\u00a0 You also have your choice of pan fried corn or flour tortillas and if you’re tired of tacos which are mostly lettuce and tomatoes, you’ll be happy to see that most of the “salad” is on the side and you can add as much or as little as you’d like.\u00a0 A triumvirate of carne adovada, chicken and shredded beef tacos crafted on pan fried flour tortillas is what my Kim had during our inaugural visit.\u00a0 The tortillas are fried lightly so they remain pliable and soft.\u00a0 Each of the three tacos we sampled had their own distinct flavor profile and were seasoned well.\u00a0 Only at Monroe’s<\/a> has she enjoyed flour tortilla-based tacos more.
\n<\/span><\/p>\n

Enchiladas are also a good bet.\u00a0 At the Prickly Pear, they’re served stacked as so many Northern New Mexico restaurants prepare them.\u00a0 Try them with\u00a0 perfectly prepared blue corn tortillas, circular orbs which drape over a heaping helping of shredded beef topped with melted shredded Cheddar cheese, two eggs over-easy with Christmas-style chile.\u00a0 The red chile has very little piquancy and we found it a bit over-salted, but the green chile is quite good.\u00a0 It’s got a bit of a bite and a roasted smokiness.\u00a0 It’s the superior of the two chiles.<\/span><\/p>\n

\"\"<\/a>
<\/span> Chile Relleno topped with green chile<\/span><\/figcaption><\/figure>\n

Available as a plate or a la carte are some of the best chile rellenos<\/em> in town.\u00a0 A large New Mexico chile is engorged with a white Monterrey Jack cheese then topped with your choice of red or green chile and even more cheese.\u00a0 The chile rellenos’ best feature is a light egg batter which allows the rellenos to remain crispy without compromising the integrity of the chile itself.\u00a0 Top it with green chile and you’ll get a double dose of a pleasantly piquant chile with a good flavor.<\/span><\/p>\n

Entrees are served with your choice of two of the following: beans, rice, calabasitas and green chile mashed potatoes.\u00a0 The beans are an absolute must-have.\u00a0 While several New Mexican restaurants prepare their beans in lard, the beans at Prickly Pear have the unmistakable bouquet and flavor of smoky bacon.\u00a0 Bacon and beans are one of my favorite combinations, made even better with shredded white Cheddar.\u00a0 The green chile mashed potatoes are a pleasant surprise though we thought they lacked creaminess and the green chile didn’t really make its piquant presence felt.\u00a0 Still, it’s a refreshing change from the de rigueur beans and rice choices.<\/span><\/p>\n

\"\"<\/a>
<\/span> Two Sides: Beans and Green Chile Mashed Potatoes<\/span><\/figcaption><\/figure>\n

The Prickly Pear Bar & Grill may not have a War and Peace novel-sized menu as other New Mexican restaurants have, but the few items it does offer are prepared well and are generally quite good. It’s a restaurant which has figured out that you can still have great diversity with a select few items. <\/span><\/p>\n

Prickly Pear Bar & Grill<\/strong>
\n5210 San Mateo Blvd, N.E. \"Map.8060f72\"<\/a>
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 27 October 2012
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: *
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chile Relleno, Pan Fried Tacos, Enchiladas, Salsa and Chips, Bean Dip, Sopaipillas<\/span><\/p>\n

\"Prickly<\/a><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Philip Stanhope, the 4th Earl of Chesterfield\u00a0offered the following advice to his son: \u201cThere is time enough for everything in the course of the day, if you do but one thing at once, but there is not time enough in the year, if you will do two things at a time.\u201d To Chesterfield, focusing on a singular task was not only a practical way of structuring one\u2019s time; it was a sign of intelligence. \u201cThis steady and undissipated attention to one object, is a sure mark of a superior genius; as hurry, bustle, and agitation, are the never-failing symptoms of a weak and frivolous mind.\u201d\u00a0 In university life as in the workforce of the 21st century, the notion that to…<\/p>\n","protected":false},"author":1,"featured_media":18547,"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":[440,607,262,112,141],"tags":[],"class_list":["post-18537","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2013","category-closed","category-new-mexican","category-new-mexico"],"yoast_head":"\nPrickly Pear Bar & Grill - 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