{"id":199,"date":"2025-04-04T15:48:29","date_gmt":"2025-04-04T21:48:29","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=199"},"modified":"2026-04-05T14:29:35","modified_gmt":"2026-04-05T20:29:35","slug":"village-pizza-rio-rancho-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=199","title":{"rendered":"Village Pizza – Corrales, New Mexico"},"content":{"rendered":"
\n
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Village Pizza in Corrales<\/figcaption><\/figure>\n

Research has proven that taste buds are dulled by high altitude and cabin pressure, so as an aircraft climbs, our sense of taste diminishes by as much as 30 percent. That explains why many passengers praise airline food on flights in which meals are actually served. It’s probably not that the food is good; it’s more likely that their sense of taste is diminished. Alas, it’s not solely high altitude and cabin pressure which can diminish the sense of taste. On this blog I’ve catalogued some of those factors: the use of spices (i.e., cumin) that mask the purity, earthiness and richness of red chile; the use of inferior ingredients that can’t mask the lack of quality; the impairing effects of alcohol on the senses of smell and taste; improper preparation time and so forth. One factor I have not touched upon is “too much of a good thing.”<\/p>\n

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The sprawling dog-friendly patio<\/figcaption><\/figure>\n

At Village Pizza, the pizza buffet\u00a0 (discontinued since the Cabrona Virus) was so inviting, so tempting, so alluring that you were bound to consume more than you should. In all its glory and splendor, the pizza buffet was as enticing as the sirens of Greek mythology who lured nearby sailors with their enchanting music and voices. Willpower will wane. Diet be damned. Resistance is futile! You couldn’t help but make repeat visits to this paragon of pizza perfection with occasional and frequent detours to the salad bar or to the tureen of green chile chicken stew, a magical elixir. The Village Pizza is a bit of a paradox–luring patrons with so much (maybe too much) of a good thing while daily demonstrating that willpower is not enough.<\/p>\n

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A Very Rare Sight: Only Two Other Diners in the Front Dining Room<\/figcaption><\/figure>\n

18 July 2009<\/strong>: If you’ve ever lamented the dearth of ingredients (particularly meats) on restaurant pizza, you’re overdue for a visit to Village Pizza, the antithesis of the “where’s the ingredients” pizzas throughout the Duke City area. It would be easier to locate Forrest Fenn’s fabled treasure<\/strong><\/a> than to locate more than a handful of pepperonis on many pizzas. At the opposite extreme of these chintzy, cheap pies is the Village combo <\/em><\/strong>, described on the menu as “a real combo piled with smoked ham, pepperoni, mushrooms, black olives, hot or mild green chile, bell peppers, red onions, ground beef and hot or mild sausage,” the emphasis should be on “piled.”<\/p>\n

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Bottled Beverages in Antique Ice Box<\/figcaption><\/figure>\n

When we first undertook the monumental task of finishing the Village Combo, our initial impressions were that moderation might be in order. It’s the first time my Kim and I were ever intimidated by a pizza. The ingredients on this baked behemoth were stacked so high we didn’t know whether to eat them, make a salad out of them or organize an expedition to climb them. Perhaps only Joey Chestnut<\/strong><\/a>, the renowned greatest eater in history could have polished off this prodigious pie in one sitting. Over time, we’ve come to appreciate that the Village Pizza strives to provide its loyal guests not only with great food and portions, but with great value.<\/p>\n

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The pizza buffet was a very popular draw.\u00a0 It’s been discontinued since the Cabrona Virus<\/figcaption><\/figure>\n

Geographically, the Village Pizza lies pretty close to the heart of the village, but villagers might argue that it actually is<\/em> the heart of the village. It’s where families congregate to share food, fun and fellowship. Village Pizza has probably hosted more anniversaries and parties than any other venue in the village. Cognizant of its location and of environmental concerns, Village Pizza gives discounts to diners who ride their bike or horse to eat at this converted home. Exterior signage reads “Human Only Patio? No! Bring Your Lovable Canine Pal.” That’s what we do and our debonair dachshund The Dude (he abides) couldn’t be happier.<\/p>\n

The restaurant has two large dining rooms as well as a capacious outdoor patio.\u00a0 Towering assiduous trees provide sun-shielding shade, but our favorite spot is beneath the covered portal where our backdrop is the preternatural photography of Kim Jew,<\/strong><\/a> a Corrales resident widely regarded as one of the Land of Enchantment’s most talented photographers. Just as the Land of Enchantment provides the most beautiful subject matter for Jew’s photographs, the Village Pizza’s dough is the canvas upon which beautiful ingredients are heaped.<\/p>\n

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Two Slices from the Much Missed Pizza Buffet<\/figcaption><\/figure>\n

In Corrales it may be said that if it takes a village to bake a great pizza, that village is the Village Pizza and if pizza dough is the canvass on which great pizza is made, Village Pizza creates the canvass on which masterpiece pizzas are made. The dough–conventional or whole wheat–is made on the premises. Thin, regular or “thick” varieties shaped into 12″, 14″ and 16″ sizes (three sizes, three thicknesses) are available for appetites of varying capacities. Each pizza is hand-tossed and baked in slate ovens. Fresh ingredients and real cheese are a standard as is the generosity of ingredients. An array of exotic ingredients such as eggplant, artichoke hearts, feta and roasted pine nuts are available for pizza aficionados who don’t want a conventional pizza. Village Pizza even offers a “take and bake” option so you can bake the pie at home.<\/p>\n

The homemade sauce is very good, obviously made from rich tomatoes at the peak of freshness. It is seasoned very well with basil, garlic and other complementary ingredients. If you prefer pizza sans tomato sauce, the restaurant can accommodate you there, too. In addition to the original red sauce, you can have a wonderful bianco (garlic and ricotta) sauce or pesto if you please. There’s even a “gourmet” sauce option where you can choose two from the sauce triumvirate of tomato, bianco or pesto.<\/p>\n

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Green Chile Stew from the Buffet<\/figcaption><\/figure>\n

The all-you-can-eat buffet<\/strong><\/em> was available every day from 11AM – 2PM and Monday and Tuesday nights from 5PM until closing. The buffet, which included pizza, soup, salad and breadsticks, was one of the biggest draws to this Corrales institution. Whether you order off the menu or opt for the buffet, your portions will be profligate. Village Pizza is not a restaurant you visit if when you want a small meal. Though we often eschew buffets, this is one we enjoy–even when having to share a dining room with a passel of party-goers.<\/p>\n

Several types of pizza were available on a large silver table spotlighted by heating lamps. You needn’t worry about the pizza growing stale or cold because it didn’t spend much time on the table. A procession of hungry diners forms quickly after the pizza is replenished. The buffet featured many of the most popular pizzas–pies adorned with green chile, pepperoni, cheese and more. The Hawaiian-style pizza (pineapple, Canadian bacon) was quite good, showcasing the contrast of tangy-sweet pineapple and salty-savory Canadian bacon. Alas, the green chile would barely register on the Scoville scale. It’s got virtually no heat and that’s a mortal sin in New Mexico.<\/p>\n

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The Corrales Calzone<\/figcaption><\/figure>\n

Though the salad bar is no longer on the menu, there are still three salads–House Salad, Caesar Salad, Gourmet Salad–on the menu.\u00a0 \u00a0Trust the staff to indulge your creativity with a melange of fresh ingredients. The foundation for your salad starts with either a conventional iceberg, romaine or gourmet lettuce base. Ingredients are of the highest quality.\u00a0 Salad dressings include all the usual suspects and a raspberry vinaigrette we enjoyed for dipping the bread sticks.<\/p>\n

Village Pizza’s green chile chicken soup <\/em><\/strong>(creamy, savory, house-made, green chile chicken soup made from scratch with fresh ingredients) is one of the very best options on the menu. It’s available in eight or sixteen ouce bowls or you can take home a 32-ounce container (that won’t last long).\u00a0 This is a good green chile stew even though we were hard-pressed to glean any piquancy or smokiness. What is discernible, however, is finely cut chicken and a thick broth. We love that this stew is served hot, a much welcome respite from the chill of winter.<\/p>\n

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Another view of the Corrales Calzone<\/figcaption><\/figure>\n

17 May 2020<\/strong>: As someone for whom Spanish was the first and only language I knew until starting school, the word “calzone<\/em>” has always amused me. In Spanish and in Italian, a calzone is a trouser, so the first time I saw “calzone” on the menu of an Italian restaurant, confusion and humor abounded. After having consumed one, it could have been called ropa interior (underwear in Spanish) and it wouldn’t have mattered. This wondrous Italian turnover crafted from pizza dough baked golden brown and stuffed with rich Ricotta absolutely captivated me.<\/p>\n

Village Pizza’s rendition, the Corrales Calzone<\/em><\/strong>, is much like those calzones with which I fell in love in Massachusetts. It’s made from hand-formed dough whose outer borders are formed into bread knots you can tear off and dip into the accompanying red sauce. The golden brown bread is heavenly, very much reminiscent of bread right out of the oven. The calzone is about the size of a flattened football so there’s plenty of room in which to stuff it with mozzarella and Ricotta cheeses. As with the pizza, you can have your calzone with additional ingredients. Spicy sausage is a good choice here.\u00a0 So is the green chile even if it doesn’t bite back.<\/p>\n

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Nachos<\/figcaption><\/figure>\n

17 May 2020<\/strong>:\u00a0 Late night comic Jimmy Fallon recently observed that “As gas prices continue to drop, 28 states are now selling regular gasoline for less than $2 a gallon. It’s getting cheaper to pump two gallons of gas outside the station than it is to pump two squirts of nacho cheese inside<\/em>.”\u00a0 Fallon certainly isn’t getting his nachos from Village Pizza where you’ll never find that gloppy “nacho cheese” of his dreams (or likely, nightmares).\u00a0 Here’s how Village Pizza’ nachos are described on the menu: “A heaping plateful of crisp, organic corn tortilla chips smothered in cheddar and mozzarella cheeses, topped with black olives, red onion, jalape\u00f1os and your choice of beef, chicken, or hot or mild Italian sausage. Served with our pico de gallo and sour cream<\/em>.”\u00a0 As with the pizza, ingredients are generously piled on.\u00a0 Moreover they work very well together–several orders of magnitude better than the “nacho cheese” Fallon describes.<\/p>\n

The menu features four appetizers: breadsticks, nachos (yes, nachos), chicken wings and a veggie plate. The chicken wings are available in two varieties, a tangy honey barbecue sauce and tequila lime. The tequila lime chicken wings<\/em><\/strong> are served with blue and yellow corn chips, sour cream and pico de gallo. Unlike what most fried foul fanatics fantasize about, these are not deep-fried and therefore, don’t have a crispy texture. The skin has a bit of an unappetizing “elastic” feel as you bite into it. Discard the skin and you’ll find the tequila lime flavors do penetrate into the delicious, albeit chintzy chicken meat.<\/p>\n

\"Tequila
Tequila Lime Chicken Wings with Pico de Gallo and Sour Cream<\/figcaption><\/figure>\n

4 April 2025<\/strong>:\u00a0 Driving through the village of Corrales can be an exasperating experience, particularly in a hurry.\u00a0 No one in the village ever seems to be in a hurry and no one drives the speed limit.\u00a0 Motorists typically drive five, ten..even fiteen miles below the posted speed limit.\u00a0 Whether that’s because local law enforcement has villagers cowed or because motorists are entranced by the village’s beauty, it’s something my friend Bruce “Sr. Plata” Silver lamented during his many years living in the village.\u00a0 One of the pluses of driving slowly through the village is reading the sign outside Village Pizza.\u00a0 Often that sign includes a witty saying.\u00a0 At other times it lists some of the unique pizza specials available.\u00a0 That special might be a posole pizza or maybe an elote pizza.<\/p>\n

Yes, elote pizza\u00a0<\/strong><\/em>(green peppers, corn, cojita cheese, chicken, crema).\u00a0 If that sounds like an idea whose time has come, you’re in for a treat.\u00a0 In recent years elotes (corn on the cob) and esquites (corn in a cup or a bowl) have taken American appetites by storm.\u00a0 No longer available solely at Mexican restaurants, elotes and esquites have become a favorite starter.\u00a0 Village Pizza’s elote pizza, a special during April (no April Fool’s Day joke here) 2025 is more than a novelty.\u00a0 It’s actually quite good.\u00a0 Of course it could be argued that a flip flop would taste good on Village Pizza’s pizza crust, but there’s so much more to this pizza than the crust.\u00a0 All the elements you love about elotes and esquites and more are available on the pizza.\u00a0 My half was covered in a red chile powder (lacking piquancy) while my Kim omitted chile altogether.\u00a0 A ramekin of crema lends savory-sour notes to a pizza good enough to be on the daily menu.<\/p>\n<\/div>\n

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Elote Pizza<\/figcaption><\/figure>\n

In 2019, Village Pizza branched out to the multiplex movie theater on Coors just north of Montano.\u00a0 By year’s end, the restaurant had garnered recognition as the best pizza in the metropolitan area from Albuquerque The Magazine readers.<\/p>\n

Village Pizza<\/strong>
\n4266 Corrales Road
\nCorrales, New Mexico<\/strong>
\n(505) 898-0045
\nWeb Site<\/a> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 4 April 2025
\n# OF VISITS<\/strong>: 9
\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>: Tequila Lime Wings, Village Combo Pizza, The Corrales Calzone, Salad Bar, Green Chile Chicken Stew, Elotes Pizza<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Research has proven that taste buds are dulled by high altitude and cabin pressure, so as an aircraft climbs, our sense of taste diminishes by as much as 30 percent. That explains why many passengers praise airline food on flights in which meals are actually served. It’s probably not that the food is good; it’s more likely that their sense of taste is diminished. Alas, it’s not solely high altitude and cabin pressure which can diminish the sense of taste. On this blog I’ve catalogued some of those factors: the use of spices (i.e., cumin) that mask the purity, earthiness and richness of red chile; the use of inferior ingredients that can’t mask the lack of quality; the impairing effects…<\/p>\n","protected":false},"author":1,"featured_media":69893,"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":[299,703,141,68,5631],"tags":[1658,4853,4850,4846,4848,4854,4847,4852,1245,961,4849,4851,1856,4845],"class_list":["post-199","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-corrales","category-dog-friendly","category-new-mexico","category-pizza","category-very-good","tag-buffet","tag-caesar-salad","tag-corrales-calzone","tag-cottonwood-trees","tag-elotes-pizza","tag-gourmet-salad","tag-green-chile-chicken-soup","tag-house-salad","tag-nachos","tag-patio","tag-posole-pizza","tag-tequila-lime-chicken-wings","tag-vigas","tag-village-combo"],"yoast_head":"\nVillage Pizza - 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=199\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Village Pizza - Corrales, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Research has proven that taste buds are dulled by high altitude and cabin pressure, so as an aircraft climbs, our sense of taste diminishes by as much as 30 percent. That explains why many passengers praise airline food on flights in which meals are actually served. It’s probably not that the food is good; it’s more likely that their sense of taste is diminished. Alas, it’s not solely high altitude and cabin pressure which can diminish the sense of taste. 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