{"id":51102,"date":"2019-02-09T18:34:25","date_gmt":"2019-02-10T00:34:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=51102"},"modified":"2019-08-24T17:01:24","modified_gmt":"2019-08-24T23:01:24","slug":"cantina-nueva-gardunos-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=51102","title":{"rendered":"Cantina Nueva – Gardu\u00f1os – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Cantina Nueva on Wyoming<\/figcaption><\/figure>\n

Gardu\u00f1os just can’t seem to keep up with the Joneses, at least in terms of familial propagation. The 2010 United States Census indicates more than a million instances (1,425,470 to be precise) of the surname Jones, making it the fifth most common among the 6.3 million surnames recorded. In comparison, the surname Gardu\u00f1o belonged to only 6,912 individuals, ranking it as the 5073rd most common surname under the spacious skies. Almost 93 percent of the individuals answering to the surname Gardu\u00f1o listed their ethnicity as Hispanic or Latino.<\/span><\/p>\n

It’s inherent in possessing a relatively scarce name that my Kim and I are often asked if we\u2019re related to other people sporting that mellifluous patronym, usually Dave Gardu\u00f1o and his family who founded the Gardu\u00f1o\u2019s dynastic restaurant empire. While there\u2019s a strong likelihood we shared a common ancestor several generations ago, there is no shared direct family line. Call us cousins several times removed. <\/span><\/p>\n

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

Maybe because our surname is so uncommon, our eyes and ears perk up whenever the name Gardu\u00f1o is uttered or we see in print. That probably wouldn\u2019t be the case if our surname was Jones. We were certainly excited to hear a new Gardu\u00f1o\u2019s restaurant enterprise had launched in Albuquerque, a sort of \u201cdistant relative pride\u201d that shared surnames bring. Never mind that the new concept, called Cantina Nueva – Gardu\u00f1o\u2019s, is owned by Southwest Brands, a group of local investors who bought Gardu\u00f1o\u2019s during a 2011 Chapter 7 bankruptcy liquidation. What matters is that Southwest Brands is committed to preserving and building on top of what the Gardu\u00f1o family accomplished, a tremendous legacy which brought credit to the esteemed name Gardu\u00f1o.<\/span><\/p>\n

Cantina Nueva – Gardu\u00f1o\u2019s opened its doors in late September, 2018, fittingly at the height of the chile harvesting and roasting season. Situated in the north end of the North Towne Plaza shopping center (on Wyoming between Academy and Cubero), the restaurant offers a unique take on classic New Mexican dishes. My paternal grandmother, a Gardu\u00f1o for nearly sixty years, would have considered some of those takes heretical. \u201cWhat the #$%*&! is jackfruit?,\u201d she would have asked. Ditto for watermelon radish, meyer lemon oil, avocado toast and other ingredients and items prominent on Cantina Nueva\u2019s menu. <\/span><\/p>\n

\"\"
Grilled Elote<\/figcaption><\/figure>\n

Not every item on the menu would be unrecognizable to my grandmother. In fact, the menu includes a lot of traditional New Mexican dishes with which she would have been intimately familiar\u2014dishes such as carne adovada, enchiladas and burritos. Frankly, you can get those at almost every New Mexican restaurant in the state. We visited Gardu\u00f1o\u2019s for the \u201cnot so traditionally New Mexican\u201d dishes\u2014for appetizers such as avocado toast, shrimp ceviche tostada and carne bruschetta. We visited for street tacos stuffed with such “viva la differencia” proteins such as chile glazed pork belly, tri-tip, tempura avocado and…jack fruit carnitas. Yes, we also visited because of that glorious surname.<\/span><\/p>\n

While we pondered the intriguing menu, our server ferried a complimentary basket of chips and salsa<\/strong> <\/em>to our table. The Gardu\u00f1o\u2019s family of restaurants remains one of a dwindling number of restaurants which still don\u2019t charge for chips and salsa. That alone should warrant a visit, especially since the salsa has both a nice bite and a great flavor. Its heat is derived from jalape\u00f1os with a little Mexican oregano lending a slightly bitter robustness. The chips are lightly salted triangles of corn flavored deliciousness. <\/span><\/p>\n

\"\"
Avocado Toast<\/figcaption><\/figure>\n

The Washington Post<\/em> believes \u201cavocado toast has come to define what makes food trends this decade: It\u2019s healthy and yet ever-so-slightly indulgent<\/em>.\u201d Toast has become the canvas for an arsenal of creative options, limited only by the imagination of the chef. Where everyone from Gwyneth Paltrow to four-star chefs once extolled the virtues of avocado toast, today the avocado toast trend seems almost pass\u00e9\u2014at least everywhere but New Mexico which has been characteristically late to the party. Thank goodness for that. Cantina Nueva\u2019s version of avocado toast <\/strong><\/em>(avocado, watermelon radish, jalape\u00f1o, bacon, arugula, heirloom tomatoes, avocado vinaigrette, Meyer lemon oil) is among the very best we\u2019ve ever had (an assessment shared<\/strong> <\/a>by the Alibi\u2019s talented Robin Babb). It\u2019s everything that has made avocado toast a trend-setting dish. More than anything else, it\u2019s what\u2019ll bring us back to Cantina Nueva.<\/span><\/p>\n

You can\u2019t discuss trends without a mention of grilled elote which has evolved from simple Mexican grilled street corn to an elevated form of handheld deliciousness. Restaurants such as El Cotorro<\/strong> <\/a>imported the grilled elote<\/strong> <\/em>trend to the Duke City. Cantina Nueva is helping ensure the trend sticks around though its grilled elote (corn-on-the-cob, chipotle aioli, Parmesan, Cotija cheese, cilantro) is probably a bit too messy to eat while walking around. You\u2019ll want to haunch over a table so the juicy, messy bits don\u2019t get all over your clothing (though you can\u2019t avoid a bit of an aioli-cheese goatee). You can always change your clothing. You can\u2019t always get grilled elote this good.<\/span><\/p>\n

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Dos Hermanos<\/figcaption><\/figure>\n

Cantina Nueva\u2019s menu features nine platos (entrees), all served with your choice of two sides. Save for Mexican specialties Pollo Monterey and Chicken Mole Enchiladas, the platos are a medley of traditional New Mexican entrees. Dos Hermanos<\/strong> <\/em>(one stuffed sopaipilla and one stuffed chile relleno with your choice of chicken or beef, red or green chile and beans and rice) pairs two traditional favorites. While this combination isn\u2019t the most photogenic example of restaurant plating you\u2019ll ever see, it certainly tastes better than it photographs. <\/span><\/p>\n

The dress Katy Perry wore<\/strong> <\/a>at the 2017 Grammys probably has more esthetic appeal than the carne adovada plato<\/strong> <\/em>(pork marinated in red chile, Cheddar cheese, corn cake, tortillas, beans and rice) my Kim ordered, but appearance aside, it\u2019s a good (not great) rendition of carne adovada. Refrain from making it rain cheese (maybe the first time ever I\u2019ve complained about too much cheese) and more chile than just what was used as a marinade are easy fixes. We were happy to see the famous Gardu\u00f1o\u2019s corn cake on the plate. It\u2019s been a Gardu\u00f1o\u2019s standard since \u201ccousin\u201d Dave launched his first restaurant on Gardu\u00f1o street.<\/span><\/p>\n

\"\"
Carne Adovada Plate<\/figcaption><\/figure>\n

In its annual “Hot Plate Awards” edition for 2019, Albuquerque the Magazine<\/a><\/strong> bestowed a well-deserved award to Cantina Nueva for its “hot mac & cheese.”\u00a0 “It takes precision, quality and a certain unique flair to earn a Hot Plate Award<\/em>” and the tri-tip green chile macaroni & cheese<\/strong><\/em> has “shown all those traits, and then some<\/em>.”<\/span><\/p>\n

Cantina Nueva pairs an interesting and innovative mix of new New Mexican dishes with traditional favorites sure to please all of us who have frequented Gardu\u00f1o\u2019s restaurants for generations.<\/span><\/p>\n

Cantina Nueva<\/strong>
\n5935 Wyoming, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 9 February 2019
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Avocado Toast, Dos Hermanos, Grilled Elote, Carne Adovada Plate
\nREVIEW #1095<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Gardu\u00f1os just can’t seem to keep up with the Joneses, at least in terms of familial propagation. The 2010 United States Census indicates more than a million instances (1,425,470 to be precise) of the surname Jones, making it the fifth most common among the 6.3 million surnames recorded. In comparison, the surname Gardu\u00f1o belonged to only 6,912 individuals, ranking it as the 5073rd most common surname under the spacious skies. Almost 93 percent of the individuals answering to the surname Gardu\u00f1o listed their ethnicity as Hispanic or Latino. It’s inherent in possessing a relatively scarce name that my Kim and I are often asked if we\u2019re related to other people sporting that mellifluous patronym, usually Dave Gardu\u00f1o and his family…<\/p>\n","protected":false},"author":1,"featured_media":51107,"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":[440,165,725,703,262,57,112,141],"tags":[],"class_list":["post-51102","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-brunch","category-closed-in-2019","category-dog-friendly","category-closed","category-mexican","category-new-mexican","category-new-mexico"],"yoast_head":"\nCantina Nueva - Gardu\u00f1os - 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=51102\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Cantina Nueva - Gardu\u00f1os - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Gardu\u00f1os just can’t seem to keep up with the Joneses, at least in terms of familial propagation. The 2010 United States Census indicates more than a million instances (1,425,470 to be precise) of the surname Jones, making it the fifth most common among the 6.3 million surnames recorded. In comparison, the surname Gardu\u00f1o belonged to only 6,912 individuals, ranking it as the 5073rd most common surname under the spacious skies. Almost 93 percent of the individuals answering to the surname Gardu\u00f1o listed their ethnicity as Hispanic or Latino. It’s inherent in possessing a relatively scarce name that my Kim and I are often asked if we\u2019re related to other people sporting that mellifluous patronym, usually Dave Gardu\u00f1o and his family…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=51102\" \/>\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=\"2019-02-10T00:34:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2019-08-24T23:01:24+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2019\/02\/CantinaNueva05.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"525\" \/>\n\t<meta property=\"og:image:height\" content=\"700\" \/>\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=\"6 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51102#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51102\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Cantina Nueva – Gardu\u00f1os – Albuquerque, New Mexico\",\"datePublished\":\"2019-02-10T00:34:25+00:00\",\"dateModified\":\"2019-08-24T23:01:24+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51102\"},\"wordCount\":1238,\"commentCount\":4,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51102#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2019\\\/02\\\/CantinaNueva05.gif\",\"articleSection\":[\"Albuquerque\",\"Brunch\",\"Closed in 2019\",\"Dog Friendly\",\"Gone But Not Forgotten\",\"Mexican\",\"New Mexican\",\"New Mexico\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51102#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51102\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51102\",\"name\":\"Cantina Nueva - 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