{"id":42839,"date":"2019-09-11T20:02:03","date_gmt":"2019-09-12T02:02:03","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=42839"},"modified":"2026-04-03T13:37:30","modified_gmt":"2026-04-03T19:37:30","slug":"hurricanes-cafe-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=42839","title":{"rendered":"Hurricane’s Cafe – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Hurricane’s Cafe on Lomas<\/figcaption><\/figure>\n

“What is it with you New Mexicans and your fascination for natural disasters<\/em>?” my Maryland transplanted friend Jessie Miller once asked me. When I inquired as to what he was talking about, he elaborated that two of his favorite Duke City restaurants are named for natural disasters. “Natural disasters<\/em>,” I asked. “I don’t know of any restaurants named “Forest Fire” or “Drought<\/em>,” the only New Mexico occurring natural disasters that came immediately to mind. He laughed, “what’s ironic about the restaurants I have in mind is that they’re named for hurricanes and twisters, two natural disasters that don’t occur in Albuquerque<\/em>.” I reminded him that our ubiquitous spring dust devils are, by definition, twisters.<\/span><\/p>\n

“Yeah, but you sure don’t have hurricanes in New Mexico<\/em>.” I argued that the Land of Enchantment has proudly boasted of hurricanes for decades, adding that New Mexico’s hurricanes even had masculine names long before hurricanes on the Gulf and East Coasts did. “What names<\/em>?” he asked? In as straight-face as I could muster, I recounted the names Al and Al, Jr., as in New Mexico music legend Al Hurricane and his son Al, Jr. Okay, that’s just me being a smart Alec, but Al and Al, Jr. are about the closest a hurricane will ever get to New Mexico though the rainfall and resultant flooding of some tropically-spawned hurricanes have wreaked havoc on our enchanted state.<\/span><\/p>\n

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Cyclone Burger, Hurricane’s Version of a Green Chile Cheeseburger<\/figcaption><\/figure>\n

Hurricane’s Cafe and Drive-In has nothing to do with the godfather of New Mexico music. Nor, I\u2019ve been told, is the restaurant named for the tropical cyclones that can bring torrential downpours, fierce winds and damaging tornadoes. Hurricane\u2019s Caf\u00e9 and Drive-In was launched in 1987, the brainchild of Greg Desmarais and Gary Hines. When Hurricane\u2019s expanded to eight restaurants, Desmarais and Hines parted ways. In 1997, Hines partnered with Ray Ubieta on a concept they named Twisters. While Twisters has expanded to some nineteen restaurants, including four in Colorado, only the original Hurricane\u2019s remains. Still, in 2010, Desmarais was named the New Mexico Restaurant Association\u2019s \u201cRestaurateur of the Year\u201d in recognition of his dedication to the community, for the hundreds of jobs he\u2019s provided and for his active involvement in the restaurant industry. <\/span><\/p>\n

Hurricane\u2019s is situated on Lomas in a \u201850s style drive-in reminiscent of those depicted on American Graffiti and Happy Days. The restaurant got its start as Frank\u2019s Drive-In, a popular cruising spot for high school students in the 60’s. Frank’s was renowned for its taco burgers, tater dogs, and fresh limeades, items which are now available on Hurricane\u2019s expansive menu. Hurricane\u2019s retained much of the motif which made Frank\u2019s a Mother Road era classic. Covered parking stalls equipped with menu boards and intercoms are evocative of the car culture of the 50s and 60s though during every one of our visits, we didn\u2019t espy a single person sitting in their cars awaiting their burger or burrito bounty. Perhaps the technology of yesteryear confuses diners or more likely, today\u2019s social media connected restaurant-goers prefer to dine with others.<\/span><\/p>\n

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Patty Melt<\/figcaption><\/figure>\n

As might be expected, Hurricane\u2019s ambiance also brings to mind a bygone era replete with black and white checkerboard tile floors, old-fashioned louver blinds, red vinyl padded booths and a counter where you place your order. To protect the checkerboard tile floor, chair feet are padded with tennis balls. Tables and chairs fastened to the concrete are available beneath the covered patio for al fresco dining weather-permitting (though as previously mentioned, it’s amazing how many diners choose to eat indoors even in good weather and how many of them the smallish dining room will accommodate. <\/span><\/p>\n

The two menu items for which the restaurant is best known are the \u201cdisaster burrito\u201d and the Cyclone, Hurricane\u2019s version of the green chile cheeseburger. Contrary to my friend Jessie\u2019s assertion, the disaster burrito wasn\u2019t named because of New Mexicans\u2019 fascination for natural disasters. Many years ago, a food critic (not me) declared Hurricane\u2019s foods a disaster. Desmarais\u2019 good-natured response was \u201clet\u2019s show them a disaster<\/em>.\u201d The disaster burrito–a beef, egg and bean burrito smothered with pan-fried potatoes, red and green chile and topped with lettuce and tomatoes\u2014is available in 1\/8th, 1\/4th, \u00bd and whole burrito sizes. <\/span><\/p>\n

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Onion Rings (Top) and Tater Gems<\/figcaption><\/figure>\n

The disaster burrito made its national television debut in May, 2014 in a Travel Channel program called \u201cChow Masters.\u201d In an episode entitled \u201cSanta Fe Burritos,\u201d three purveyors of bounteous burritos were pitted in a piquant melee: La Choza<\/strong><\/a> and Dr. Field Goods Kitchen <\/strong><\/a>in Santa Fe and Hurricane\u2019s Cafe in Albuquerque (a suburb of Santa Fe?). Judging was based on creativity and flavor. The ten thousand dollar burrito winner was Dr. Field Goods who wowed the judges with a smoked goat chimichanga burrito in mole. Many locals would argue that the disaster burrito should at least have garnered a tie.<\/span><\/p>\n

1 April 2017<\/strong>: Not counting the taco burger, Hurricane’s menu offers five burgers. The Cyclone<\/strong><\/em>, a New Mexico green chile cheeseburger (lettuce, tomato, pickles) is a very popular option. Hungry diners will ask for their Cyclone “Earthquake burger” style meaning double meat and double cheese. The cheese melts like a molten blanket over the beef patties. If you like your green chile to bite you back, this isn’t the green chile cheeseburger for you. The chile has about as much piquancy as a bell pepper though it does have a nice flavor. Burgers and sandwiches are served with your choice of French fries, tater gems, coleslaw, cottage cheese or fruit cocktail. For a pittance you can upgrade to onion rings, fried zucchini or a salad.<\/span><\/p>\n

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Fried Zucchini<\/figcaption><\/figure>\n

1 April 2017<\/strong>: If your preference is sandwiches (and burgers are NOT sandwiches), Hurricane’s offers ten choices. My Kim’s favorite is the Patty Melt<\/strong><\/em>, a quarter-pound beef patty, cheese and grilled onions on light rye. She prefers it over the green chile cheeseburger and hasn’t bought into my suggestion that a patty melt would be even better with green chile. At any event, Hurricane’s version is quite good courtesy of a lightly toasted rye replete with plenty of rye grains. The grilled onions aren’t quite caramelized to a brownish hue, but retain a slight crispness. There’s plenty of melted cheese to bind all the sandwich elements into one cohesive whole.<\/span><\/p>\n

1 April 2017<\/strong>: Fried stuff–onion rings, tater gems and fried zucchini–are a cut above what you find at most burger emporiums. The fried zucchini<\/strong><\/em> resembles the fried mozzarella you might find at an Italian restaurant, but bite into any of these golden hued little logs and the inimitable flavor of zucchini greets you. The fried zucchini is served with a ranch dressing though it’s not absolutely necessary. The biggest difference between tater tots and tater gems seems to be shape and size. Tater gems are larger and more “roundish.” <\/span><\/p>\n

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Enchiladas<\/figcaption><\/figure>\n

11 September 2019<\/strong>:\u00a0 On the aptly named “New Mexican Favorites” section of the menu, you’ll find yourself challenged to decide which of the six items to order.\u00a0 One choice which pleases every single time is enchiladas<\/strong><\/em> which are available with your choice of chicken, beef, cheese, carne asada or carne adovada with red and (or) green chile.\u00a0 That type of variety is one of the reasons the Hurricane’s parking lot is usually packed.\u00a0 It’s pretty rare for chicken to be my preferred option as too many restaurants seem to think chicken should have the texture of carne seca.\u00a0 Hurricane’s chicken is moist and juicy, almost as if it was stewed.\u00a0 Neither the red or green chile will make your eyes tear up with their piquancy, but they have a nice flavor.
\n<\/span><\/p>\n

Serving Albuquerque for more than three decades now, Hurricane’s Restaurant & Drive-In shows no surcease in popularity. Visit almost any time of day on any day in which it’s open and you’ll be among like-minded devotees of this very popular drive-in.<\/span><\/p>\n

Hurricane’s Restaurant & Drive-In<\/strong>
\n4330 Lomas Blvd., N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 255-4248
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 11 September 2019
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Good<\/strong><\/span>\u00a0\u2013 good food, decent service, and a clean environment; provides a satisfactory, dependable, and standard experience
\nCOST<\/strong>: $ – $$
\nBEST BET<\/strong>: Cyclone Burger, Patty Melt, Tater Gems, Onion Rings, Fried Zucchini, Enchiladas <\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“What is it with you New Mexicans and your fascination for natural disasters?” my Maryland transplanted friend Jessie Miller once asked me. When I inquired as to what he was talking about, he elaborated that two of his favorite Duke City restaurants are named for natural disasters. “Natural disasters,” I asked. “I don’t know of any restaurants named “Forest Fire” or “Drought,” the only New Mexico occurring natural disasters that came immediately to mind. He laughed, “what’s ironic about the restaurants I have in mind is that they’re named for hurricanes and twisters, two natural disasters that don’t occur in Albuquerque.” I reminded him that our ubiquitous spring dust devils are, by definition, twisters. “Yeah, but you sure don’t have…<\/p>\n","protected":false},"author":1,"featured_media":42841,"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":[440,25,112,141,5632],"tags":[],"class_list":["post-42839","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-burgers","category-new-mexican","category-new-mexico","category-good"],"yoast_head":"\nHurricane's Cafe - 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=42839\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hurricane's Cafe - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“What is it with you New Mexicans and your fascination for natural disasters?” my Maryland transplanted friend Jessie Miller once asked me. 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