{"id":387,"date":"2011-05-29T02:35:52","date_gmt":"2011-05-29T08:35:52","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=387"},"modified":"2020-05-27T15:27:28","modified_gmt":"2020-05-27T21:27:28","slug":"sandiagos-mexican-grill-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=387","title":{"rendered":"Sandiago’s Mexican Grill – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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Sandiago’s has some of the very best views of any restaurant in the city.<\/span><\/figcaption><\/figure>\n

You don’t have to go out of town to dine to feel like you’re dining out of town.\u00a0 A drive to Sandiago’s Mexican Grill on the base of the Sandia Tramway will do that for you.\u00a0 This colorful restaurant in which everything but the ceiling appears tiled in multi-hued splendor evokes images of coastal Mexico Lindo Y Querido in all its glory. If you’re an atheist, the spectacular view of the city lights, particularly on a cold winter night, might just convince you that there is a God.\u00a0 The summer view of the entire city bathed in light under Albuquerque’s cerulean skies is equally awe inspiring. <\/span><\/p>\n

Sandiago’s is part of the sprawling, multi-story complex which houses the boarding station to the world’s longest tramway.\u00a0 Situated at 6,300 feet above sea level, it is the highest (in altitude anyway) restaurant in the city. If you’re seated against the windows on the restaurant’s east side, your view is of Sandia Peak and of tramway cars climbing to the 10,378 foot peak. If you’re seated on the restaurant’s west side or on the patio, your view is of the Duke City.\u00a0 It’s a picturesque panorama, particularly on nights in which a spectacular sunset decorates the western skies with depths of color man can’t duplicate.
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The interior of Sandiago’s is awash in festive colors<\/span><\/figcaption><\/figure>\n

Serving coastal Mexican favorites as well as New Mexican entrees, Sandiago’s has become a popular dining destination and it’s for more than the incomparable ambiance.\u00a0 The ambiance is festive and bright, the attitude fun and loud.\u00a0 Even in winter, the wait staff is nattily attired in Hawaiian style shirts of vibrant\u00a0colors, floral patterns and oceanic themes.\u00a0 An indoor bar patterned after a Mexican beach hut turns out the fruity, multi-colored adult beverages and margaritas many diners appreciate with their meals.<\/span><\/p>\n

Your taste stimulation starts with the best pico de gallo<\/em> in Albuquerque (perhaps even all of New Mexico) offered up with crisp tostada chips.\u00a0 At first bite, the pico appears to be simplicity itself–chopped jalapenos, purple onions, cilantro, fresh tomato and lime–but the proportions of each make for a wonderful combination.\u00a0 It’s so good many diners don’t touch the salsa<\/em> which accompanies the pico.\u00a0 Lunchtime platos peque\u00f1os (small plates or appetizers) in which chips are a part include guacamole, nachos and con queso.\u00a0 Rather than have any of these, a couple or ten bowlfuls of the pico de gallo will be far more palate pleasing.<\/span><\/p>\n

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A view of the patio on a windy spring day<\/span><\/figcaption><\/figure>\n

The platos peque\u00f1os\u00a0 include a scallop and shrimp ceviche, chicken flautas, grilled quesadilla, a tres queso relleno, shrimp mariscos and the aforementioned platos with chips.\u00a0 Considering the thematic coastal concept, it’s no surprise that Sandiago’s appetizer line-up includes ceviche<\/em>.\u00a0 What is surprising is just how uninspired the ceviche is compared to other menu items.\u00a0 Lime and cilantro infused shrimp and scallops seem overwhelmed by tomato, jalape\u00f1o and red onion which were the dominant flavors.\u00a0 The shrimp and scallops are unfailingly fresh, but they deserve to be the star of this starter, not the supporting cast.<\/span><\/p>\n

During a visit in the summer of 2011, as we do whenever we see New Mexican entrees on the menu, we asked whether or not the carne adovada was prepared with cumin (which all my readers know is the bane of my existence).\u00a0 Naturally when the answer came back with a reluctant “yes,” we admonished (but with a jocular smile) our waitress as to the evils of cumin.\u00a0 Alas, we didn’t ask whether or not the nachos also had cumin.\u00a0 Worse, our waitress didn’t tell us even after hearing my spiel about the repulsiveness of the foul demon spice.\u00a0 The chicken was positively bathed in cumin which, for all intents and purposes, rendered the nachos inedible.\u00a0 What might have otherwise been an inspired nacho plate–fresh chips, melted cheese, green chile, pico de gallo, lettuce, sour cream and guacamole–was sent back (hopefully to buried in a toxic waste dump; did I mention I hate cumin?).<\/span><\/p>\n

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Chips, salsa and the very best pico de gallo in New Mexico!<\/span><\/figcaption><\/figure>\n

Evening diners come for the signature plantain wrapped halibut<\/em>.\u00a0 It is pan seared and served with mango salsa, braised greens and cilantro rice.\u00a0 There are many seafood items with which a sweet or sweet-tangy sauce just doesn’t work well, but Sandiago’s mango sauce is a perfect complement to the mild, pleasant-tasting halibut which is one of the least “fishy” tasting fish you can have.\u00a0 The halibut is but one of several seafood items on the menu, another being the thickest ahi tuna<\/em> I’ve ever experienced.\u00a0 Easily a half inch thick, it is perfectly seared and has a pinkish hue that tells you it’s fresh. <\/span><\/p>\n

Among the beef entrees, the ribeye steak<\/em> stands out…sometimes.\u00a0 Stuffed with serrano and garlic, then grilled and served with corn chow chow, papitas and seared chard, this steak will tease, tantalize and titillate your taste buds with sweet, savory and hot delineations unlike most slabs of beef.\u00a0 Alas, that same steak may also arrive as a fatty piece of meat, once again proving the inconsistency in ribeye steak cuts.\u00a0 Consistency is the hallmark of all great restaurants.\u00a0 The fact that we’ve had both perfectly prepared ribeye as well as ribeye as tough as shoe leather may be indicative of consistency issues.
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Ribeye with calabasitas<\/span><\/figcaption><\/figure>\n

More consistent and nearly as good as the ribeye is a bistec<\/em> marinated in lime and other flavorful, spicy (but not piquant) ameliorants.\u00a0 Several medallions of very tender steak are grilled to your exacting specifications and served with a vegetable medley that typically includes red, green and yellow peppers as well as jicama.\u00a0 An avocado corn relish served cold and a spicy green rice finish off this entree which is served in a shield-shaped red plate (pictured below).<\/span><\/p>\n

Sandiago’s daily specials are sometimes so good, customers ask for them when they’re not offered.\u00a0 That’s the case with the chipotle pesto shrimp topped with Mexican Cojita cheese\u00a0and served on an unctuous risotto base with a medley of vegetables.\u00a0 The shrimp are fresh and sweet while the chipotle pesto provides a piquant punch.\u00a0 Served on a triangle shaped, oversized plate, this is a melding of ingredients that may take your breath away.\u00a0 Three burners are needed to prepare this entree, one of the reasons it hasn’t made it to the daily menu.<\/span><\/p>\n

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A mountainous plate of nachos<\/span><\/figcaption><\/figure>\n

It’s often been said that if you let someone else blow your horn, the sound will carry twice as far.\u00a0 Sandiago’s did just that by reminding its Web site visitors to vote for inclusion of its green chile cheeseburger on the New Mexico Green Chile Cheeseburger Trail for 2011<\/a>.\u00a0 Loyal visitors did just that.\u00a0 Sandiago’s garnered enough votes to be included on New Mexico’s most delicious Trail for 2011.\u00a0 There are many other restaurants throughout the Land of Enchantment that ran similar promotions, but not all of them have a green chile cheeseburger<\/em> quite this good.<\/span><\/p>\n

Available only during lunch, this green chile cheeseburger is a behemoth on a grilled bun.\u00a0 Prepared on a flattop grill, it’s a half-pound Angus beef patty topped with a pleasantly piquant green chile blanketed by molten Cheddar cheese.\u00a0 The bun is a bit thick; it has to be to hold in all the fresh, juicy ingredients.\u00a0 Sandiago’s chefs will prepare your burger to your exacting specifications (medium for me).\u00a0 Toppings include crisp lettuce, red onions and fresh tomatoes with mustard and ketchup available.\u00a0 It’s a messy burger in a good way meaning there’s so much green chile, you’ll have some left on your plate to scoop up with the double-fried French fries.\u00a0 This is an excellent burger!<\/span><\/p>\n

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New to the New Mexico Green Chile Cheeseburger Trail for 2011, Sandiago’s rendition of a green chile cheeseburger<\/span><\/figcaption><\/figure>\n

A bowl of green chile stew<\/em> hits the spot at any time, but particularly on balmy or cold days.\u00a0 Also available only during the lunch hour, it’s served warm with a green chile that has a discernible bite that won’t send tourists packing.\u00a0 Small cuts of pork and shredded Cheddar cheeses swim in a delicious broth that’s ameliorated with the pleasant flavor of Mexican oregano (but not too much of it).\u00a0 The green chile stew is served with two painfully thin tortillas.<\/span><\/p>\n

Decadent is overused to describe rich desserts, but in the cinnamon chocolate flan <\/em>(one of three different flans we’ve seen offered at Sandiago’s), you truly have a decadent, almost lascivious dessert that makes my mouth water just thinking about it. The flan is smooth, rich and delicious, easily one of the best flans in the city.<\/span><\/p>\n

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A bowl of green chile stew served with two tortillas<\/span><\/figcaption><\/figure>\n

Sandiago’s bakes all desserts in-house.\u00a0 The pastry chef’s creations are inspired and include a magnificently moist and just sweet enough mango bread pudding<\/em>, a Bailey’s Irish Cream cheesecake and a blueberry and peach streusel topped with a caramel blessed duce de leche ice cream.\u00a0 Each of these desserts might be a star attraction anywhere else, but oh, that flan is just too good.<\/span><\/p>\n

Forgive me while I digress.\u00a0 I forgot to mention the spacious outdoor patio where you can enjoy not only the salubrious, mile high plus air, but in the summer take in dozens of hummingbirds in flight.\u00a0 There are more than 300 varieties of hummingbird throughout the world and New Mexico is blessed with many of them.\u00a0 Sandiago’s strategically positions hummingbird feeders to provide diners with entertaining aerial displays.<\/span><\/p>\n

In 2006 Sandiago’s expanded to include a dining room for private parties.\u00a0 There may be no better location in the city for a party than a restaurant so close to the majestic purple colored mountains that form Albuquerque’s glorious backdrop. There certainly aren’t better views anywhere within the city.<\/span><\/p>\n

Sandiago’s Mexican Grill<\/strong><\/span>
\n38 Tramway Place
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 29 May 2011
\n# OF VISITS<\/strong>: 7
\nRATING<\/strong>: 18
\nCOST<\/strong>: $$ – $$$
\nBEST BET<\/strong>: Ribeye Steak, Green Chile Cheeseburger, Pico de Gallo, Salsa, Green Chile Stew, Chocolate Flan, Plantain Wrapped Halibut
\n<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You don’t have to go out of town to dine to feel like you’re dining out of town.\u00a0 A drive to Sandiago’s Mexican Grill on the base of the Sandia Tramway will do that for you.\u00a0 This colorful restaurant in which everything but the ceiling appears tiled in multi-hued splendor evokes images of coastal Mexico Lindo Y Querido in all its glory. If you’re an atheist, the spectacular view of the city lights, particularly on a cold winter night, might just convince you that there is a God.\u00a0 The summer view of the entire city bathed in light under Albuquerque’s cerulean skies is equally awe inspiring. Sandiago’s is part of the sprawling, multi-story complex which houses the boarding station to…<\/p>\n","protected":false},"author":1,"featured_media":47120,"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":[440,726,262,57,588],"tags":[],"class_list":["post-387","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2020","category-closed","category-mexican","category-new-mexico-green-chile-cheeseburger-trail-2011"],"yoast_head":"\nSandiago's Mexican Grill - 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=387\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sandiago's Mexican Grill - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"You don’t have to go out of town to dine to feel like you’re dining out of town.\u00a0 A drive to Sandiago’s Mexican Grill on the base of the Sandia Tramway will do that for you.\u00a0 This colorful restaurant in which everything but the ceiling appears tiled in multi-hued splendor evokes images of coastal Mexico Lindo Y Querido in all its glory. If you’re an atheist, the spectacular view of the city lights, particularly on a cold winter night, might just convince you that there is a God.\u00a0 The summer view of the entire city bathed in light under Albuquerque’s cerulean skies is equally awe inspiring. 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