{"id":342,"date":"2024-07-19T02:38:49","date_gmt":"2024-07-19T08:38:49","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=342"},"modified":"2026-04-03T18:44:51","modified_gmt":"2026-04-04T00:44:51","slug":"monroes-new-mexican-food-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=342","title":{"rendered":"Monroe’s New Mexican Food – Albuquerque, New Mexico"},"content":{"rendered":"
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Monroe’s on Osuna in the Northeast Heights<\/span><\/figcaption><\/figure>\n

If I’ve learned anything from dining at Monroe’s, it’s that I shouldn’t leave the restaurant with any regrets.\u00a0 Invariably what I end up regretting most often is that I didn’t have the green chile cheeseburger, one of the very best in town, if not the Land of Enchantment.\u00a0 It’s a green chile cheeseburger so good that I’ll order it during three consecutive visits before ordering anything else on the menu–and when I don’t order it, I lament not having had my ardor quelled by its utter deliciousness.<\/p>\n

\"\"
The Multi-Level Dining Room<\/figcaption><\/figure>\n

Some may question how a restaurant with such an “Anglicized” appellation as Monroe’s can possibly proffer such an enchanting green chile cheeseburger, much less any other\u00a0 excellent New Mexican cuisine.\u00a0 Frankly, it could have been even worse.\u00a0 Monroe’s was originally owned by a Scandinavian named Monroe Sorenson who owned a small chile parlor on the corner of Rio Grande Boulevard and Mountain.\u00a0 So, the restaurant’s name might well be Sorenson’s, a name you might\u00a0 otherwise associate with lingonberries, lutefisk and even reindeer meat.<\/p>\n

In 1979, Miguel Diaz, a native of Puerto Rico who grew up in New York, purchased Monroe’s and moved it to a refurbished gas station on Lomas (1520 Lomas, N.W.) where it remained until 2020 when Monroe’s found a new home on 4th Street.\u00a0 A second location in the Northeast Heights (6051 Osuna, N.E.) hasn’t been around nearly as long as the original, but has a loyal, if not passionate, following.\u00a0 In fact, finding a place to seat during lunch on weekdays is a challenge and on Sunday, it’s even more more daunting, so popular is this family favorite.<\/p>\n

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

In 2007, Miguel Diaz was named New Mexico’s restaurateur of the year by the New Mexico Restaurant Association, a tribute to his fifty plus years in the industry, community support and dedication to his staff.\u00a0 In his half-century in the hospitality business, Diaz has amassed an impressive resume that exemplifies the American ideal working your way to the top.\u00a0 He has served as soda jerk, short-order cook, Italian and French chef, restaurant manager and ultimately, owner of two very successful Monroe’s restaurants in the Duke City.<\/p>\n

His background and work ethic seems to indicate he would have been successful at any chosen endeavor.\u00a0 Diaz played semi-pro baseball, served in the United States Army’s 82nd Airborne, and was an original member of the Army’s All American Chorus, paratroopers who drop from the sky to perform at concerts.\u00a0 He moved to Albuquerque in 1975, launched a snack bar in the bank building at Louisiana and Menaul then a year later, bought Monroe’s.\u00a0 The rest, as the proverbial “they” say, is history.<\/p>\n

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Monroe’s Famous Green Chile Cheeseburger<\/figcaption><\/figure>\n

Perhaps recognizing a credibility advantage to marketing its products with a Hispanic name, Monroe’s sells its red and green chile as well as other products under the Miguel’s label. A real treat is Monroe’s red chile honey<\/em> in which New Mexico’s favorite fruit (chile, not honey) makes its presence felt as our favorite topping for sopaipillas. Monroe’s sopaipillas, by the way, are flaky and substantial puffs of dough just beckoning for that honey.<\/p>\n

Aside from the outstanding green chile cheeseburgers, Monroe’s menu includes sandwiches, New Mexican platters, “gringo” dinners (as they’re called on the menu), breakfast plates and house specialties. There’s literally something for everyone on the menu. Monroe’s exemplifies the tandem concept in which the entire wait staff is responsible for your satisfaction. During a typical meal, you’ll be attended to by several people, all unfailingly courteous and helpful. Monroe’s calls it the family concept.<\/p>\n

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Another Delicious View of the Green Chile Cheeseburger (With Onion Rings)<\/figcaption><\/figure>\n

Monroe’s has withstood the ravages of competition because it remains at its roots a neighborhood gathering place.\u00a0 The menu and Web site indicate Monroe’s want its customers to make themselves at home, have fun and help them get to know you and any special needs you may have. Special orders and substitutions aren’t frowned upon because of the restaurant’s “aim to please” and “customer first” attitudes. It’s no wonder this restaurant has such a loyal following.<\/p>\n

Serving more than 150,000 pounds of chile per year, you might expect that Monroe’s knows its chile and your expectations would be met.\u00a0 The chile at the 4th Street area location seems to pack\u00a0 just slightly more heat than at the Northeast Heights restaurant though that doesn’t at all mean it “dumbs down” its product\u00a0 for its Northeast Heights clientele (whose demographics are actually well-diversified).<\/p>\n

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Chocolate and Pineapple Shakes Made with Real Ice Cream and Served Cold<\/figcaption><\/figure>\n

Monroe’s salsa<\/em><\/strong> is chunky and flavorful with chile, not jalapeno, as the primary flavor and heat generator. Though the salsa is only about a medium on my piquancy scale, it is a flavorful salsa, the type of which you might consume two bowlfuls of before your meal.\u00a0 Salsa and chips aren’t complimentary, but the “on-the-spot” wait staff will replenish them faithfully.\u00a0 The chips are oversized, crispy and low in salt.\u00a0 They also appear to be house-made, not store bought. \u00a0\u00a0 Salsa\u00a0 and chips are a marriage as successful as burgers and fries.<\/p>\n

19 July 2024<\/strong>: \u00a0Did someone say burgers and fries?\u00a0 As oft reiterated, the\u00a0 green chile cheeseburger<\/em><\/strong> is the best, but certainly not the only, reason to visit Monroe’s. The beef is hand-formed into an oversized patty which drapes over the lightly toasted six-inch buns and is blanketed in a molten layer of unctuous cheese. The chunky green chile is nestled gently on the top part of the bun. There is only one way to improve on this green chile cheeseburger and that’s with green chile that is more piquant. For fire-eaters like me, Monroe’s version, while sporting a nicely roasted flavor, needs a bit more “bite you back” piquancy.\u00a0 Of course, I say this about almost every green chile cheeseburger. \u00a0The green chile cheeseburger is adorned with tomatoes, lettuce, mustard and a special sauce similar to what McDonald’s applies on their Big Mac (a tremendous misnomer considering how that burger has shrunk while its price has skyrocketed).<\/p>\n

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One Carne Adovada Taco and One Ground Beef Taco A La Carte<\/figcaption><\/figure>\n

You can have your green chile cheeseburger with traditional French fries, sweet potato fries or onion rings, all of which complement the burger very well.\u00a0 The best from among this tasty triumvirate of sides, are the sweet potato fries<\/em><\/strong>.\u00a0 Monroe’s slices its sweet potatoes thickly then fries them to perfection so that their outside texture is crispy and the inside is soft and tender.<\/p>\n

While green chile cheeseburgers make other New Mexico sandwiches green with envy, the humble red chile cheeseburger<\/em><\/strong> is rarely even listed on many restaurant menus.\u00a0 Not so at Monroe’s where the red chile cheeseburger may be nearly as good as its more famous green sibling.\u00a0 The red chile is flecked with ground beef and is a beautifully earthy red.\u00a0 It is also delicious, albeit not as piquant as this volcano-eater likes best.\u00a0 To compound your adventure in red chile flavor appreciation, ask for your fries to be covered in the red chile.\u00a0 You’ll wonder why you ever liked ketchup at all.<\/p>\n

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Steak Fajitas<\/figcaption><\/figure>\n

19 July 2024<\/strong>: \u00a0Burgers and fries, as frequenters of malt shops and drive-ins everywhere know, go best with thick, rich milkshakes.\u00a0 Monroe’s offers vanilla, chocolate, strawberry and pineapple shakes as good as you’ll find anywhere in Albuquerque.\u00a0 They’re made with real ice cream and are served cold and thick.\u00a0 Sucking this fabulous, frozen shakes up through a straw will test your lung-power, if not your mettle; many guests will resort to spooning out the contents.\u00a0 In either case, expect a teeth-chattering and delicious experience. \u00a0In addition to shakes, Monroe’s serves Coke products,\u00a0 raspberry tea, coffee, hot tea, hot chocolate; orange, apple or cranberry juice (eight-ounces); domestic and imported beer; wine and premium margaritas.<\/p>\n

Enamored of enchiladas? At Monroe’s, you can have beef, chicken or carne adovada enchilada platters either rolled or flat, with blue corn or yellow corn tortillas, with or without a fried egg on top and topped with red or green chile (or both).\u00a0 Better still, order a combination enchilada platter<\/em><\/strong> and you’ll have one of each.\u00a0 The carne adovada is especially notable.\u00a0 The marinated pork is rich and tender, so good it will make grown men (at least this one) swoon with delight.<\/p>\n

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Fajita Accompaniment<\/figcaption><\/figure>\n

In its 12th edition, Frommer’s Santa Fe, Taos and Albuquerque<\/a><\/strong> Travel Guide, author Lesley King listed “Northern New Mexico Enchiladas” as among “the most unforgettable Northern New Mexico Experiences<\/em>,” indicating that there are few things more New Mexican than the enchilada.\u00a0 Few enchiladas are made as well as Monroe’s carne adovada enchiladas, especially when they’re made with blue corn tortillas and served flat, the way they’re served throughout Northern New Mexico.\u00a0 Neither the red or green chile are especially piquant, but both are flavorful.<\/p>\n

New Mexican platters at Monroe’s are served with Spanish rice, refried beans, a sopaipilla and chips and salsa.\u00a0 The Spanish rice is fluffy and moist, a welcome change from the clumpy, desiccated rice so often served in New Mexican restaurants.\u00a0 The refried beans are delicious, topped with melted, shredded Cheddar cheese.\u00a0 The sopaipillas<\/strong><\/em> are among the very best in Albuquerque.\u00a0 They’re best eaten immediately after they arrive at your table, when you can open them up and are welcomed by steaming wisps of doughy freshness wafting toward your nostrils.\u00a0 Monroe’s serves their sopaipillas with real honey, not the honey-flavored syrup.<\/p>\n

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

Another New Mexican standard prepared exceptionally well at Monroes are tacos.\u00a0 If you’re thinking all tacos are the same, Monroe’s might just change your mind–especially since you can have them your way with either soft- or hard-shelled corn tortillas or soft flour tortillas all engorged with the meat of your choice (beef, chicken, or carne adovada).\u00a0 The taco platter<\/em><\/strong> is a meal, not a snack, especially if you opt for your tacos constructed with soft flour tortillas. \u00a0The tortillas are served warm and have a slightly charred pinto pony appearance that typifies New Mexican flour tortillas. Taco toppings include lettuce, diced tomatoes and Cheddar cheese.\u00a0 Not surprisingly, my favorite of the three meats is the carne adovada, which at Monroe’s is akin to a religious experience.\u00a0 Alas, it’s so good there’s never any left to take home.<\/p>\n

19 July 2024<\/strong>: Prodigious portions means you’ll have plenty to take home with you. \u00a0Such is the case should you order Monroe’s famous fajitas, made with your choice of steak or chicken. \u00a0The fajitas<\/strong><\/em> arrive at your table steaming hot. \u00a0Pile on steak, red and green peppers and onions in between flour tortillas and there’s no doubt you’re enjoying some of the best in town. \u00a0You can also add Cheddar cheese, sour cream, guacamole and salsa if you’re inclined. \u00a0Fajitas are served with beans and rice, but you can substitute calabasitas for either if you’d like.<\/p>\n

An excellent dessert choice when available is the green chile apple pie a la mode<\/em><\/strong> which is magically delicious–not too tart and (characteristic of Monroe’s) not too piquant, but both taste sensations complementing one another.\u00a0 Alas, this pie isn’t always available which is tragic considering just how good it is.\u00a0 Perhaps a grass roots campaign is in order asking for it to be instated on the daily menu.\u00a0 We’ve never tried the chocolate mousse pie that is<\/em> available daily, reasoning that nothing could possibly be as good as the green chile apple pie a la mode.<\/p>\n

Monroe’s may be one of my favorite restaurants in the Duke City area for green chile cheeseburgers, but there are many other reasons to visit this long-time family favorite which is still going strong after nearly a half-century of serving Duke City patrons.<\/p>\n

Monroe’s<\/strong>
\n6051 Osuna, N.E. & 1025 4th, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 881-4224 (Osuna) | (505) 242-1111 (4th)
\nWeb Site<\/strong><\/a> | Facebook Page <\/strong><\/a>
\nLATEST VISIT<\/strong>: 19 July 2024
\n# OF VISITS<\/strong>: 14
\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, Taco Fingers, Green Chile Apple Pie, Sopaipillas, Salsa and Chips, Combination Enchilada Plate, Soft Tacos<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

If I’ve learned anything from dining at Monroe’s, it’s that I shouldn’t leave the restaurant with any regrets.\u00a0 Invariably what I end up regretting most often is that I didn’t have the green chile cheeseburger, one of the very best in town, if not the Land of Enchantment.\u00a0 It’s a green chile cheeseburger so good that I’ll order it during three consecutive visits before ordering anything else on the menu–and when I don’t order it, I lament not having had my ardor quelled by its utter deliciousness. Some may question how a restaurant with such an “Anglicized” appellation as Monroe’s can possibly proffer such an enchanting green chile cheeseburger, much less any other\u00a0 excellent New Mexican cuisine.\u00a0 Frankly, it could…<\/p>\n","protected":false},"author":1,"featured_media":67591,"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":[440,540,112,5631],"tags":[1560,3205,1980,842,4191,945,3643,4192,4194,4193,949,994,4190],"class_list":["post-342","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-breakfast","category-new-mexican","category-very-good","tag-4th-street","tag-chocolate-shake","tag-fajitas","tag-green-chile-cheeseburger","tag-miguel-diaz","tag-onion-rings","tag-osuna","tag-pineapple-shake","tag-red-chile-cheeseburger","tag-red-chile-honey","tag-salsa-and-chips","tag-sopaipillas","tag-sweet-potato-fries"],"yoast_head":"\nMonroe's New Mexican Food - 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=342\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Monroe's New Mexican Food - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"If I’ve learned anything from dining at Monroe’s, it’s that I shouldn’t leave the restaurant with any regrets.\u00a0 Invariably what I end up regretting most often is that I didn’t have the green chile cheeseburger, one of the very best in town, if not the Land of Enchantment.\u00a0 It’s a green chile cheeseburger so good that I’ll order it during three consecutive visits before ordering anything else on the menu–and when I don’t order it, I lament not having had my ardor quelled by its utter deliciousness. Some may question how a restaurant with such an “Anglicized” appellation as Monroe’s can possibly proffer such an enchanting green chile cheeseburger, much less any other\u00a0 excellent New Mexican cuisine.\u00a0 Frankly, it could…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=342\" \/>\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=\"2024-07-19T08:38:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-04T00:44:51+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2010\/07\/Monroe16b-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1756\" \/>\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=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=342#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=342\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Monroe’s New Mexican Food – Albuquerque, New Mexico\",\"datePublished\":\"2024-07-19T08:38:49+00:00\",\"dateModified\":\"2026-04-04T00:44:51+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=342\"},\"wordCount\":2162,\"commentCount\":16,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=342#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2010\\\/07\\\/Monroe16b-scaled.jpeg\",\"keywords\":[\"4th Street\",\"Chocolate Shake\",\"Fajitas\",\"Green Chile Cheeseburger\",\"Miguel Diaz\",\"Onion Rings\",\"Osuna\",\"Pineapple Shake\",\"Red Chile Cheeseburger\",\"Red Chile Honey\",\"Salsa and Chips\",\"Sopaipillas\",\"Sweet Potato Fries\"],\"articleSection\":[\"Albuquerque\",\"Breakfast\",\"New Mexican\",\"Rating: Very Good\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=342#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=342\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=342\",\"name\":\"Monroe's New Mexican Food - 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