{"id":3510,"date":"2011-06-26T07:04:51","date_gmt":"2011-06-26T13:04:51","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=3510"},"modified":"2018-07-19T18:17:42","modified_gmt":"2018-07-20T00:17:42","slug":"guichos-authentic-mexican-food-restaurant-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=3510","title":{"rendered":"Guicho’s Authentic Mexican Food Restaurant – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"Guicho's,
<\/span> Guicho’s, a unique Mexican dining experience<\/span><\/figcaption><\/figure>\n

There have been Mexican restaurants in the Land of Enchantment for as long as there have been restaurants. \u00a0While the distinction between Mexican restaurants and New Mexican restaurants has become less obfuscated over time, there is still a tendency among many casual diners to think “a Mexican restaurant is a Mexican restaurant.” \u00a0That errant thinking is probably due to the preponderance\u00a0on this side of the border of\u00a0Mexican restaurants from the northern Mexican state of Chihuahua. <\/span><\/p>\n

The cuisine of Chihuahua is characterized by its simplicity, reflecting the resilience of its people, settlers of a land steeped with rugged terrain, craggy mountains and rough lands in which great temperature variations exist between scalding heat and almost freezing cold. \u00a0Dehydrated chile is a staple of Chihuahua. \u00a0When reconstituted, flour is added to thicken it for such popular favorites as enchiladas, tacos, chile rellenos, quesadillas, beans and tamales, all foods with which New Mexicans are intimate. \u00a0The cuisine of this region is also characterized by the use of melted or roasted cheese, much of it courtesy of the large Mennonite population in the area. <\/span><\/p>\n

\"Art
<\/span> Art abounds on the walls of Guicho’s<\/span><\/figcaption><\/figure>\n

In the past decade or so, New Mexico has seen a growing number of restaurants from states other than Chihuahua. \u00a0Because Mexico spans several climatic zones and a diverse topography, its cuisine varies from region to region.\u00a0 The favorite foods of the Mexican coast may not even be available further inland. \u00a0Inland foods may not be as commonly served on the coasts. \u00a0Ah, those coasts! \u00a0Mexico\u2019s beautiful and varied coastal waters are not only pristine in their azure purity, they yield an abundant and unsurpassed assortment of deliciously prepared delicacies from the sea. \u00a0Restaurants such as Mariscos Altamar<\/a> celebrate that cuisine.<\/span><\/p>\n

The introduction of mariscos restaurants featuring the succulent seafood of Michoacan and Nayarit was followed shortly by the launching of Papa Nacho’s<\/a>, a restaurant featuring cuisine from the state of Sinoloa. \u00a0Patterned after some of the fine cosmopolitan restaurants of Mexico City is Los Equipales<\/a>, a fine-dining establishing offering foods with which even the despotic Montezuma would have been acquainted. \u00a0Guadalajaran gastronomy from the the largest city in the state of Jalisco which borders the Pacific ocean, could be found at Dahla’s Central Mexican Cuisine<\/a> in Rio Rancho until it closed in 2010. \u00a0The culinary traditions of the Veracruz-Chiapas region were honored at Bernalillo’s La Bamba Grill<\/a>, an off-the-road gem which closed in 2009. \u00a0There are other examples, but if you’ve been to these treasures, you get the picture-any generalization of Mexican food is unfair and it is wrong. <\/span><\/p>\n

\"Salsa
<\/span> Salsa and chips<\/span><\/figcaption><\/figure>\n

A visit to any of the aforementioned restaurants is, in fact, an adventure in the discovery that the cuisine of Mexico is as varied as its 31 free and sovereign states. \u00a0Still, that culinary diversity seems under-represented in the Duke City because the cuisine of Puebla is not more prominent.. \u00a0Puebla, known as Mexico’s “cradle of corn” is considered by many culinary scholars as the birthplace of Mexican food as we know it today. \u00a0It was in the tile-clad kitchens of Puebla’s convents where dignitaries were entertained that lavish dishes such as mole poblano and chiles en nogada were first made. <\/span><\/p>\n

Puebla’s culinary significance spans time immemorial–from its roots in the ancient techniques and rudimentary ingredients of its indigenous peoples to the Spanish influenced cuisine of the colonial period and the resultant mix and subsequent and continuous evolution. \u00a0Not only is Puebla famous for its incomparable culinary diversity, it is renown or the beauty of its kitchens which tend to be colorful in their utilitarian function. \u00a0Beautifully painted clay pots and exquisite Talavera tile and pottery are integral to the culinary experience.<\/span><\/p>\n

\"\"
<\/span> Quezadilla Synchronizada<\/span><\/figcaption><\/figure>\n

A cursory perusal of the menu is all it takes to figure out that Guicho’s Authentic Food Restaurant is a compendium of the incomparable cuisine of Puebla. \u00a0The name Guicho itself has nothing to do with Puebla, but is a nickname given to the restaurant’s owner Jose Luis (much as in the way men named Ignacio are often nicknamed “Nacho”). \u00a0Jose Luis and his family are from the Mexican state of Puebla and they are proud to showcase their state’s incomparable cuisine.<\/span><\/p>\n

They are also proud to showcase the incomparable beauty of their state on colorful murals painted on the restaurant’s walls. \u00a0One mural depicts an Aztec warrior kneeling beside what might be a funeral pyre on which lies a beautiful maiden, perhaps a sacrifice to appease the gods. \u00a0The model for the maiden is Jose Luis’s daughter, a teenager equally at home speaking in English or Spanish. \u00a0A painting of a citadel aflame depicts Puebla’s role in the Mexican Army’s defeat of French forces at the Battle of Puebla on May 5th, 1862 (today celebrated as Cinco de Mayo).<\/span><\/p>\n

\"Barbacoa
<\/span> Barbacoa y Consome de Borrego al Estilo Puebla<\/span><\/figcaption><\/figure>\n

The windows throughout the dining room are framed with what appears to be Talavera tile, the tin-enameled earthenware. \u00a0The time-honored techniques used to create this rich earthenware produce a hard opaque white glaze which serves as a canvass for colorful, enamel-painted designs. \u00a0 On closer inspection you’ll find that the window frames are not Talavera tile, but an artist’s rendition (a very good one). \u00a0A large ceramic statue of La Virgen de Guadalupe, the patron saint of Mexico and the Americas, stands on a tall niche carved into one wall. \u00a0There is truly something to see at every turn at Guicho’s.<\/span><\/p>\n

Unfortunately there’s also something…too much…to hear as well. \u00a0The booming sounds of Mexican rap emanating from tinny speakers competes with the raucous sounds of a Mexican comedies from a blaring television. \u00a0This is the sole detractor from an otherwise very good–and very authentic–meal.<\/span><\/p>\n

\"Milanesas
<\/span> Milanesas Rellenas<\/span><\/figcaption><\/figure>\n

That authenticity begins with licuados, the fresh and delicious Mexican aguas frescas (Spanish for fresh waters). \u00a0Aguas frescas are a combination of either fresh fruits, seeds, cereals and sugar and water blended together to make a refreshing drink. \u00a0Sometimes served from large barrel-shaped containers, aguas frescas tend to be almost cloying in their sugar content. \u00a0That is courtesy of the increasing use of vendor provided aguas frescas throughout Mexican restaurants in America. \u00a0At Guicho’s, the aguas frescas<\/em> are made on the premises and they are definitely not overly sweet. \u00a0Instead, they taste as the fruit should taste, whether in season or not.<\/span><\/p>\n

Salsa and chips are complementary at Guicho’s. \u00a0Similar to many Mexican salsas, this one is somewhat thin, though not to the extent that it runs off your chips like a sieve. \u00a0The salsa relies heavily on cilantro and a blend of chiles (perhaps arbol) for flavor and heat intensity. \u00a0The chips are homemade and substantial. \u00a0They’re also fresh, low in salt and delicious.<\/span><\/p>\n

The menu showcases a number of intriguing appetizers, most substantial enough for sharing.\u00a0 One of the best is the quezadilla<\/em> (sic) synchronizada<\/em> (so-called because the top and bottom tortillas are “synchronized” together).\u00a0 Two paper-thin flour tortillas envelop very thinly sliced ham and a thin sheen of the requisite melted queso.\u00a0 That’s it!\u00a0 Nothing else!\u00a0 Surprisingly, these are terrific quesadillas thanks in large part to some of the very best pico de gallo in Albuquerque, a pico constructed of very fresh, hand-chopped bell pepper, white onion, jalape\u00f1o and tomato.
\n<\/span><\/p>\n

\"\"
<\/span> Longanizada, rajas con papas, arroz y frijoles (Pork sausage, potatoes with jalape\u00f1os, rice and beans)<\/span><\/figcaption><\/figure>\n

The menu is as intriguing and appealing as a menu you’d find at a restaurant on Puebla itself. \u00a0A number of dishes feature mole poblano, the thick rich chocolate-tinged sauce whose very origin is steeped in legend. \u00a0One chile relleno entree includes several of the ingredients used to make chile rellenos en nogada, a traditional Puebla Christmas dish, but falls short on only a few ingredients. <\/span><\/p>\n

What facilitated the ordering process during my inaugural visit was the fact that our first visit took place on a Sunday, the only day of the week in which another famous and uniquely Puebla entree is featured. \u00a0That would be\u00a0Barbacoa y Consome de Borrego al Estilo Puebla<\/em>, essentially grilled mutton (lamb, if you prefer) and a clear consomme. \u00a0The mutton arrives at your table exactly the way it was prepared–right on the bone. \u00a0It’s up to you to extricate the tender meat from the bone, a task you can undertake with fork or fingers. \u00a0The borrego is seasoned very well, removing any gaminess you might expect from mutton. It is also quite good, some of the best borrego I’ve had in years, in fact. <\/span><\/p>\n

\"\"
<\/span> Chiles Rellenos De Queso: One poblano pepper and one jalape\u00f1o pepper stuffed with cheese and served with rice, beans, nut cream and pomegranate with corn tortillas.<\/span><\/figcaption><\/figure>\n

The consome actually comes from a pan at the bottom of the roaster which catches the drippings from the borrego. \u00a0It is a richly flavored stock though quite “filmy” from the fat which drips down onto he soup pan. \u00a0Don’t let that detract you in the least. \u00a0This is a comforting soup, the type of which embraces you warmly and makes you feel good all over. <\/span><\/p>\n

The oversized platter also includes grilled nopalitos (cleaned, sliced and lightly sauteed cactus pads), grilled jalapenos, sliced avocado and Mexican queso fresco. The nopalitos are sauteed with thinly sliced radish, tomatoes, onions and a little cilantro. They are reminiscent in flavor of a tame green pepper. The grilled jalapenos are terrific–incendiary enough to get your attention, but with a full-bodied flavor.<\/span><\/p>\n

\"Platano
<\/span> Platano Frito<\/span><\/figcaption><\/figure>\n

If you’re not in the adventurous mood or if you loathe lamb, Guicho’s has several more “conventional” (though not boring in the least) entrees available. \u00a0Milanesas Rellenas<\/em>, breaded pork steak stuffed with yellow cheese and ham, are a popular favorite. \u00a0The pork steak is sliced thinly then pounded for tenderness. \u00a0The breading is light and well-seasoned while the addition of ham and cheese surprisingly doesn’t give the entree the saltiness you might expect. \u00a0This entree is served with rice, beans, French fries and corn tortillas. \u00a0The beans are refried and they are outstanding!<\/span><\/p>\n

For breakfast and brunch lovers, Guicho’s offers a number of eye-opening dishes, most quite simple and both filling and fulfilling.\u00a0 One of these is a combination platter showcasing longanizada, a pork sausage light on the flavor profile compared to chorizo; papas con rajas (potatoes with jalape\u00f1os), rice and beans.\u00a0 The rajas are sliced in a long and thin fashion, looking like bell peppers.\u00a0 One bite of the roasted hot peppers will certainly tell you these are several degrees of magnitude more piquant than the bell pepper.\u00a0 Three small mounds of rice in the colors of the Mexican flag (red, white and green) along with refried beans are excellent, especially for scooping with the accompanying corn tortillas.<\/span><\/p>\n

One of the most special dishes for which the state of Puebla is renown is chiles rellenos en nogada which are wholly unlike the chiles rellenos with which most New Mexicans are intimately acquainted.\u00a0 On this dish, a poblano pepper is engorged with such unconventional ingredients as pork, apples, pears, tomato, onion, garlic and raisins all seasoned with cinnamon, nutmeg and ginger then smothered with a walnut brandy cream sauce. Guicho’s doesn’t offer chiles rellenos en nogada, but it does serve what might be termed as a poor third cousin–chiles rellenos de queso, one poblano pepper and one jalape\u00f1o pepper stuffed with cheese and topped with a nut cream and pomegranate.\u00a0 Unlike the more famous rellenos en nogada, these are not a melding of sweet and savory flavors.\u00a0 The queso fresco makes this most decidedly a savory dish.\u00a0 It’s not nearly as good as chiles rellenos en nogada, but it’s good in its own right.<\/span><\/p>\n

\"Fresas
<\/span> Fresas y crema<\/span><\/figcaption><\/figure>\n

Several dessert entrees will catch your eye though you might not have much of an appetite left after consuming the large portions served at Guicho’s. The platano frito<\/em>, a banana sliced from top to bottom is slathered in a strawberry marmalade, drizzled in chocolate sauce, bordered by whipped cream topped with sprinkles and is served with two thin wafer cookies. Talk about a sugar rush. This pile of sweetness is a caloric overdose, the type of dessert your arteries can tolerate only infrequently. <\/span><\/p>\n

Far less sugar-intensive are fresas con crema<\/em>, strawberries with cream. \u00a0The strawberries are just about equally tart and sweet while the cream is not of the sweet whipped cream variety Americans gravitate towards. \u00a0It’s real cream, the rich, savory type.<\/span><\/p>\n

\"\"
<\/span> Another mural at Guicho’s, this one depicting several of the dishes on the menu<\/span><\/figcaption><\/figure>\n

Guicho’s reflects the high standards for which cuisine in Puebla is renown. \u00a0It is a welcome addition to the New Mexico dining scene and goes a long way toward continuing to show that all Mexican restaurants are not alike.<\/span><\/p>\n

Guicho’s Authentic Mexican Food Restaurant<\/strong>
\n4801 Central, N.E. (at Monroe)
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 26 June 2011
\n1st VISIT<\/strong>: 26 April 2009
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 20<\/strong><\/span>
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: \u00a0Milanesas Rellenas, Barbacoa Y Consome de Borrego, Licuado de Melon, Licuado de Sandia, Chiles Rellenos de Queso, Quezadilla Synchronizada,<\/span> Platano Frito, Longanizada con rajas y papas, Fresas con Crema <\/span><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

There have been Mexican restaurants in the Land of Enchantment for as long as there have been restaurants. \u00a0While the distinction between Mexican restaurants and New Mexican restaurants has become less obfuscated over time, there is still a tendency among many casual diners to think “a Mexican restaurant is a Mexican restaurant.” \u00a0That errant thinking is probably due to the preponderance\u00a0on this side of the border of\u00a0Mexican restaurants from the northern Mexican state of Chihuahua. The cuisine of Chihuahua is characterized by its simplicity, reflecting the resilience of its people, settlers of a land steeped with rugged terrain, craggy mountains and rough lands in which great temperature variations exist between scalding heat and almost freezing cold. \u00a0Dehydrated chile is a…<\/p>\n","protected":false},"author":1,"featured_media":47105,"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":[440,582,262,57],"tags":[],"class_list":["post-3510","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2011","category-closed","category-mexican"],"yoast_head":"\nGuicho's Authentic Mexican Food Restaurant - Albuquerque, New Mexico (CLOSED) - 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=3510\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Guicho's Authentic Mexican Food Restaurant - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"There have been Mexican restaurants in the Land of Enchantment for as long as there have been restaurants. \u00a0While the distinction between Mexican restaurants and New Mexican restaurants has become less obfuscated over time, there is still a tendency among many casual diners to think “a Mexican restaurant is a Mexican restaurant.” \u00a0That errant thinking is probably due to the preponderance\u00a0on this side of the border of\u00a0Mexican restaurants from the northern Mexican state of Chihuahua. The cuisine of Chihuahua is characterized by its simplicity, reflecting the resilience of its people, settlers of a land steeped with rugged terrain, craggy mountains and rough lands in which great temperature variations exist between scalding heat and almost freezing cold. \u00a0Dehydrated chile is a…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=3510\" \/>\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=\"2011-06-26T13:04:51+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-20T00:17:42+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2011\/06\/Guicho02-1024x1003.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"1024\" \/>\n\t<meta property=\"og:image:height\" content=\"1003\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\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=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=3510#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=3510\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Guicho’s Authentic Mexican Food Restaurant – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2011-06-26T13:04:51+00:00\",\"dateModified\":\"2018-07-20T00:17:42+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=3510\"},\"wordCount\":2295,\"commentCount\":5,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=3510#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2011\\\/06\\\/Guicho02.gif\",\"articleSection\":[\"Albuquerque\",\"Closed in 2011\",\"Gone But Not Forgotten\",\"Mexican\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=3510#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=3510\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=3510\",\"name\":\"Guicho's Authentic Mexican Food Restaurant - 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