{"id":335,"date":"2025-12-02T02:55:51","date_gmt":"2025-12-02T08:55:51","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=335"},"modified":"2026-04-03T18:43:51","modified_gmt":"2026-04-04T00:43:51","slug":"micks-chile-fix-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=335","title":{"rendered":"Mick’s Chile Fix – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Mick’s Chile Fix at its new home on Candelaria<\/figcaption><\/figure>\n

Addicts are all too familiar with the symptoms, especially the insatiable cravings that can only be quelled by a fix. There’s nothing like the high you get from the addictive mistress that is New Mexican chile. That’s why we willingly singe our tongues and scald our taste buds to get that fix. What gives chile its intense fire and creates the need for a fix is a chemical called capsaicin, a natural ingredient that stimulates the mouth’s nerve endings, causing a burning sensation. In response to this burning sensation, the brain releases endorphins, natural painkillers that may produce a temporary “high.” So, the more of a fiery chile you eat, the stronger the soothing effect. Even though chile isn’t medically addictive, some chile lovers may be hooked on the high they get…just ask anyone in New Mexico who loves the stuff.<\/p>\n

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The Expansive Dining Room<\/figcaption><\/figure>\n

Better still, ask a chile addict who no longer lives in New Mexico and can’t get the stuff everyday. The withdrawal is painful. In dreams they are plagued by the unrequited yearning which can be fulfilled only by a satisfying bowl of red or green. They wake to drool soaked and chewed up pillows. New Mexicans are fortunate indeed in that we can satisfy our lust for chile whenever we want–and we want it for breakfast, lunch, dinner and snacks in between. We want it in all foods sweet and savory. We want it at work and at play.<\/p>\n

For years, one of the Albuquerque’s best hook-ups for your fix was the aptly named Mick’s Chile Fix. Mick’s, which first opened its doors in September, 2003, wasn’t situated in a bustling, well-trafficked, well eaten area, but in a humble brick stand-alone building in an industrial area off Candelaria. \u00a0In August, 2016, Mick’s was sold to Elvira (a Mick’s family friend) and her family. \u00a0As soon as the lease expired, the Chile Fix relocated further east on Candelaria to a space which previously housed Milton’s<\/strong><\/a>. \u00a0Elvira, a delightful lady also changed (for the better) the red and green chile recipes. \u00a0Signage no longer reads “Mick’s” though perhaps for continuity, both the Facebook page and website still bear the “Mick’s appellation. Considering how much people tend to dislike change, it’s understandable that Chile Fix will continue to be preceded by “Mick’s.”<\/p>\n

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Chips and Salsa<\/figcaption><\/figure>\n

Chile Fix’s new dining room is bright and airy as opposed to the stark and functional space that previously house Mick’s. \u00a0The menu, on which the letter “i” in chile is painted like a red chile and the “i” in Fix is painted like a green chile features all the New Mexican standards. Breakfast is served all day long. \u00a0Though the menu is proudly and primarily New Mexican, it also includes a number of sandwiches, burgers, omelets, pancakes and more for those who can’t handle the heat. \u00a0One of the restaurant’s specialties is aptly called the Quick Fix (bowl of homemade green or red chile, served with whole beans, seasoned ground beef and a tortilla), a 16-ouce portion that will sate the hungriest of guests. \u00a0Sections of the menu are dedicated to New Mexican dishes, enchiladas, tacos, burritos, breakfast burritos and an award-winning Frito pie.<\/p>\n

15 July 2024<\/strong>: \u00a0Salsa and chips<\/strong><\/em> are no longer complementary at Mick’s, a trend that seems to be increasing among Duke City restaurants. It’s a nice salsa, pureed but not to the point of being liquefied. It’s got a piquant bite that goes oh so well with the plateful of crisp, low-salt and heated chips. If, like me, you like heat with heat, enjoy a cup of coffee (or six) with the salsa. Hot coffee has the unique ability to enhance the piquancy of chile.<\/p>\n

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The Aptly Named Hunger Repair Lunch<\/figcaption><\/figure>\n

15 July 2024<\/strong>: Two of the more popular entrees at Mick’s are the Hunger Repair breakfast (three eggs, hash browns, two slices of bacon, two slices of sausage links, toast or tortilla and a pancake) and the Hunger Repair lunch<\/strong><\/em> (two tacos, beef enchilada, cheese enchilda, tamale, two tortillas, smothered with red and (or) green chile and cheese). \u00a0 If you’ve ever had a combination plate in which you can’t discern much difference between the enchiladas and the tamale, you’ll appreciate Mick’s version of both. The tamale has the perfect amount of masa with a nice texture. It provides a complementary contrast between the pronounced corn flavored outer “shell” and the chile blessed, shredded meat inside. The enchiladas are substantial with fried, soft corn shells enveloping generous portions of meat and cheese (this is a very cheesy enchilada). Rarely do you find a cheese enchilada as flavorful as Mick’s rendition. The tacos aren’t your garden-variety tacos busting at the seams with lettuce and tomato. Once you get past the greenery (and reddery?) there’s plenty of well seasoned and flavorful beef within the crispy hard shell. \u00a0During my second visit to Elvira’s Chile Fix, my friend Bill had the Hunger Repair and loved it was much as I did.<\/p>\n

15 July 2024<\/strong>: Among the items not graced by red and (or) green chile is French toast<\/strong><\/em> (topped with powdered sugar and two slices of bacon or two sausage links). \u00a0 Syrup is served in a plastic squeeze bottle. \u00a0Four slices of French toast adorn the plate. For the most part, French toast is a staid dish that can sound boring. \u00a0It’s consistently good when properly made, but primarily a high-sugar, high-calorie dish that gives you start-up energy for the day. \u00a0Along with pancakes, French toast are breakfast favorites for the rare times when you’re not in the mood for chile.<\/p>\n

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French Toast with Bacon<\/figcaption><\/figure>\n

7 August 2024<\/strong>: I’d be remiss if I didn’t mention just how well Elvira and her family treat guests…and not only the regulars. I shared with my friends Bill Resnik and Bruce “Sr. Plata” Silver that Elvira still believes in giving her guests what they want, a have-it-your-way philosophy that endears diners who repay her kindness by returning. \u00a0During the course of our meal she demonstrated her incommparable customer orientation several times. \u00a0Not only did she refill our beverages without being asked, she entertained specific requests.<\/p>\n

In honor of John Martin, my youthful septugenarian friend who loves burgers more than Popeye does, I had a green chile done his way–on a tortilla topped with green chile and French fries. \u00a0Mick’s tortilla burger<\/strong><\/em> is the best I’ve had. \u00a0That’s thanks largely to the green chile, an autumn blend with piquancy even a native New Mexican can respect. \u00a0With flecks of bright red intermixed with neon green, that chile was redolent with freshness. \u00a0 I asked Elvira to “smother my burger and fries” with that green chile and you can see the results below. \u00a0Next time I’ll have coffee with my meal as hot coffee tends to emphasize the piquancy of chile. \u00a0The beef patty is thick and well-seasoned. \u00a0The fries are thick and fluffy, the type of fries you want with chile.<\/p>\n

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Tortilla Burger with Green Chile and Fries<\/figcaption><\/figure>\n

7 August 2024<\/strong>: \u00a0My friend Bruce “Sr. Plata” fondly remembers breakfast in Los Angeles where he grew up. \u00a0He waxes nostalgic at memories of a small bowl of melted butter being served with his pancakes, of hash browns so crispy you can hear them crunch as you chew them and portions so generous you don’t need to eat another meal the rest of the day. \u00a0He also remembers attentive service from staff with whom banter was expected. \u00a0So, you can imagine his surprise when Elvira didn’t bat an eye at anything he requested.<\/p>\n

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Bruce “Sr Plata” Silver Contemplates His Meal (No, He is NOT intimidated by the portion size)<\/figcaption><\/figure>\n

That meant the crispy hash browns he remembered so affectionately, a small bowl of melted butter reminiscent of what you might see in Maine with a lobster roll and a chicken fried steak so large it would have covered a normal sized plate. \u00a0As the architect of Sr. Plata’s Chicken Fried Steak Trail<\/strong><\/a>, Sr. Plata loves this dish so much he could be an honorary Texan. \u00a0Mick’s version is worthy of inclusion on his page. \u00a0It’s thicker than most with a slightly crispy crust. \u00a0Best of all, it was topped with meatless gravy (my friend doesn’t do pork). \u00a0If he looks perplexed in the photo below, it could be because he’s amazed at the portion size. \u00a0Not that he couldn’t handle it–and the two pancakes he had on the side.<\/p>\n

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6 February 2026: Sr. Plata returns to Mick’s for another chicken fried steak fix<\/figcaption><\/figure>\n

7 August 2024<\/strong>: \u00a0Long before Gil Garduno was the NM Gastronome, I was a bumpkinly rube who was raised on the simplest of Northern New Mexico diets. \u00a0I was weaned on such hearty fare as pinto beans and green chile, invariably on the same bowl. \u00a0For those of us who still believe beans and chile are the best food in the universe, Mick’s Chile Fix has a quick fix for you. \u00a0It’s literally called “The Quick Fix<\/strong><\/em>” and it features a “bowl of homemade green or red chile, served with whole beans, seasoned ground beef and a tortilla.” \u00a0Memories of my own flooded back with every wonderful bite.<\/p>\n

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Chicken Fried Steak Breakfast (With Scrambled Eggs and Crispy Hash Browns)<\/figcaption><\/figure>\n

Though the Quick Fix is a sixteen-ounce meal, Elvira accommodated my wanting to enjoy the green chile as a “side” in a half-portion. \u00a0Because my tortilla burger was so large, I had to take the Quick Fix home with me. \u00a0Heating it up for my evening meal seemed to amp up the heat–and the delicousness–even more. \u00a0If I could offer a word of advice to all New Mexican restaurants in the Land of Enchantment, it’s that they should all serve a version of the Quick Fix. \u00a0 Thousands of native New Mexicans grew up eating this bowl of enchantment and would love to relive memories of their own.<\/p>\n

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The “Quick Fix”<\/figcaption><\/figure>\n

2 December 2025<\/strong>:\u00a0 A segment titled “A New Mexico Christmas: Red and green chiles” on the CBS Sunday Morning program revealed the genesis of the term “Christmas” when ordering both red and green chile on an entree.\u00a0 Local legend has it that Martha Rotunno, a waitress at Santa Fe’s Tia Sophia’s was the first to call the red and green chile combination “Christmas.”\u00a0 Apparently she used to encourage guests to get both red and green chile.\u00a0 Eventually she hit upon the idea of calling the combination “Christmas.”\u00a0 In 1996 the New Mexico State Legislature passed a House Joint Memorial declaring “Red or Green?” as the official state question.\u00a0 \u00a0An official state “answer” of “Christmas” has yet to be declared.<\/p>\n

For most of us, the decision as to whether to enjoy red or green chile depends on the entree with which we are having it.\u00a0 Some dishes go better with red chile while other dishes festooned with green chile really shine.\u00a0 On enchiladas, I usually find that “Christmas” is my preferred pleasure.\u00a0 While enchiladas “Christmas” style at\u00a0 Mick’s Chile Fix sounds like a good idea (it did to me), it’s not a dish I’ll order again.\u00a0 Not that it wasn’t wonderful.\u00a0 It’s just that my protein of choice was carne adovada which is marinated in red chile.\u00a0 Carne adovada’s marinade tends to be somewhat milder than other red chile.\u00a0 Much as I like chile as piquant as devil’s brew, I like the more mild notes of carne adovada’s red chile marinade.\u00a0 Another choice to be made next time–two portions of beans and no rice.\u00a0 The beans are superb.<\/p>\n

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Carne Adovada Enchiladas Christmas Style<\/figcaption><\/figure>\n

Chile addicts like me will readily admit to recidivism, relapsing willingly to the allure of our green and red mistress. Mick’s is a great place to get our fix near Route 66.<\/p>\n

Mick’s Chile Fix<\/strong>
\n2930 Candelaria, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 881-2233
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 6 February 2026
\nFIRST VISIT:<\/strong> 15 July 2024
\n# OF VISITS<\/strong>: 6
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Salsa & Chips, French Toast, Hunger Repair Plate, Tortilla Burger, The Quick Fix, Carne Adovada Enchiladas Christmas Style, Chicken Fried Steak Breakfast, Coffee<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Addicts are all too familiar with the symptoms, especially the insatiable cravings that can only be quelled by a fix. There’s nothing like the high you get from the addictive mistress that is New Mexican chile. That’s why we willingly singe our tongues and scald our taste buds to get that fix. What gives chile its intense fire and creates the need for a fix is a chemical called capsaicin, a natural ingredient that stimulates the mouth’s nerve endings, causing a burning sensation. In response to this burning sensation, the brain releases endorphins, natural painkillers that may produce a temporary “high.” So, the more of a fiery chile you eat, the stronger the soothing effect. Even though chile isn’t medically…<\/p>\n","protected":false},"author":1,"featured_media":71623,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,540,112,141,563],"tags":[2081,5343,838,922,4183,948,1435,842,4186,4184,4185,1082,1865,4222,2950],"class_list":["post-335","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-breakfast","category-new-mexican","category-new-mexico","category-rating-excellent","tag-candelaria","tag-carne-adovada-enchiladas-christmas-style","tag-chicken-fried-steak","tag-chips-and-salsa","tag-elvira","tag-french-toast","tag-green-chile","tag-green-chile-cheeseburger","tag-hunger-repair-plate","tag-mick-swiss","tag-miltons","tag-pancakes","tag-tamales","tag-the-quick-fix","tag-tortilla-burger"],"yoast_head":"\nMick's Chile Fix - Albuquerque, 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=335\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Mick's Chile Fix - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Addicts are all too familiar with the symptoms, especially the insatiable cravings that can only be quelled by a fix. There’s nothing like the high you get from the addictive mistress that is New Mexican chile. That’s why we willingly singe our tongues and scald our taste buds to get that fix. What gives chile its intense fire and creates the need for a fix is a chemical called capsaicin, a natural ingredient that stimulates the mouth’s nerve endings, causing a burning sensation. In response to this burning sensation, the brain releases endorphins, natural painkillers that may produce a temporary “high.” So, the more of a fiery chile you eat, the stronger the soothing effect. 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