{"id":51373,"date":"2019-03-21T12:44:25","date_gmt":"2019-03-21T18:44:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=51373"},"modified":"2026-04-06T14:28:00","modified_gmt":"2026-04-06T20:28:00","slug":"anas-kitchen-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=51373","title":{"rendered":"Ana’s Kitchen – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Ana’s Kitchen on Edith<\/figcaption><\/figure>\n

Several ominous scenarios went through my mind when Ana told me, “I’m sorry.\u00a0 We don’t accept credit cards<\/em>.”\u00a0 Would I be asked to wash dishes for a couple of hours to pay for my meal?\u00a0 Would Ana ask me to leave my iPhone as collateral while I dashed to an automated teller machine?\u00a0 Worse, would I be jailed?\u00a0 Lest you think I’m joking, an Italian lawyer actually spent a night<\/strong><\/a> in a New York City jail because he didn’t have his wallet when his bill arrived.\u00a0 Neither the New York Police department nor the restaurant would accept his offer of leaving his iPhone as collateral or sending a bus boy with him to retrieve the wallet.<\/span><\/p>\n

I need not have worried.\u00a0 Ever gracious and kind, Ana told me I could pay her the next day.\u00a0 She wasn’t on duty when I returned the following day, but her chef remembered me having complimented her on my meal.\u00a0 Still, she was both surprised and happy that I would return to pay off a debt and to leave a doubly generous tip for having inconvenienced Ana’s Kitchen.\u00a0 It pained me that anyone would skip out on a bill at a small cafe which exemplifies the independently owned mom-and-pop restaurant genre.\u00a0 It would serve such miscreants right not to ever be able to dine at such a gem.<\/span><\/p>\n

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

Ana’s Kitchen is one of those restaurants about which some diners might ask the existential question “if it’s got only four reviews on Yelp<\/a><\/strong>, is it worth visiting.”\u00a0 The answer, of course, is most emphatically “yes,” soon and often.\u00a0 It’s certainly not a restaurant on the well-beaten, well-eaten path.\u00a0 Ana’s Kitchen occupies the space which previously housed Rey’s Place<\/strong><\/a> and before that Hot Diggity<\/strong><\/a> (which I believe is responsible for the electric blue guitar signage that points the way to the restaurant).\u00a0 The space had been vacant for quite a while before Ana’s Kitchen moved in.\u00a0 My discovery was somewhat serendipitous; while returning from a business meeting, I happened to glance at the long vacant space and espied a number of vehicles (mostly trucks) parked in front of what is now Ana’s Kitchen.<\/span><\/p>\n

As for the relative scarcity of Yelp reviews, a quick analysis of the parking lot and all those trucks may have explained why.\u00a0 On the day of my inaugural visit, all but two of the guests were blue-collar gentlemen–guys who possess specialized skills that require daily labors much more physical than desk jockeys like me will do in a month.\u00a0 They perform hungry work and Ana’s Kitchen sates their hunger.\u00a0 They’re regulars who know their way around the menu and are happy to recommend their favorite dishes.\u00a0 These guys don’t need Yelp (or Gil’s Thrilling) to tell them what’s good and what’s not.\u00a0 Ana herself is a peripatetic presence, a whirling dervish with a ready hug for the regulars.\u00a0 She’s engaging and friendly.<\/span><\/p>\n

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Green Chile Chicken Enchiladas<\/figcaption><\/figure>\n

While perusing the menu, Ana ferried over a complimentary bowl of salsa<\/strong><\/em> and basket of chips<\/strong><\/em>.\u00a0 As seems to be the case at many New Mexican and Mexican restaurants, the salsa may be the most piquant item on the menu.\u00a0 It’s a thin, somewhat watery salsa, the type of which you can’t scoop up in Gil-sized portions.\u00a0 It’s the type of salsa in which you have to dip your chips.\u00a0 The chips are thin, crispy and low in salt.\u00a0 <\/span><\/p>\n

The menu features most of the familiar New Mexican and Mexican food favorites with which Duke City diners are familiar as well as burgers, sandwiches and even chicken fried steak (Sr. Plata is probably on his way there).\u00a0 Because the foul demon spice cumin is used on the red chile, my choice was green chile chicken enchiladas<\/strong><\/em> with a fried egg (over easy) on top.\u00a0 Three rolled enchiladas,\u00a0 absolutely stuffed with tender, moist, mostly white chicken arrived at my table hot to the touch.\u00a0 Beans, rice and a single flour tortilla were served on the side.\u00a0 The green chile didn’t have much bite, but it had a nice flavor and there was plenty of it.<\/span><\/p>\n

When I returned to make good on my debt, several of the regulars who had been so friendly the previous day asked me to pull up a chair and join them.\u00a0 Sadly, I had to rush off to another meeting.\u00a0 Whether Ana’s friendliness is contagious or that’s just the convivial nature of her guests, I’ll always feel welcome at Ana’s Kitchen and I’ll always bring cash. <\/span><\/p>\n

Ana’s Kitchen<\/strong>
\n5918 Edith Blvd, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 341-0055<\/span>
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 21 March 2019
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Salsa and Chips, Enchiladas
\nREVIEW #1102<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Several ominous scenarios went through my mind when Ana told me, “I’m sorry.\u00a0 We don’t accept credit cards.”\u00a0 Would I be asked to wash dishes for a couple of hours to pay for my meal?\u00a0 Would Ana ask me to leave my iPhone as collateral while I dashed to an automated teller machine?\u00a0 Worse, would I be jailed?\u00a0 Lest you think I’m joking, an Italian lawyer actually spent a night in a New York City jail because he didn’t have his wallet when his bill arrived.\u00a0 Neither the New York Police department nor the restaurant would accept his offer of leaving his iPhone as collateral or sending a bus boy with him to retrieve the wallet. I need not have…<\/p>\n","protected":false},"author":1,"featured_media":51376,"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":[440,112,141,5647],"tags":[],"class_list":["post-51373","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-new-mexican","category-new-mexico","category-rating-n-r"],"yoast_head":"\nAna's Kitchen - 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=51373\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ana's Kitchen - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Several ominous scenarios went through my mind when Ana told me, “I’m sorry.\u00a0 We don’t accept credit cards.”\u00a0 Would I be asked to wash dishes for a couple of hours to pay for my meal?\u00a0 Would Ana ask me to leave my iPhone as collateral while I dashed to an automated teller machine?\u00a0 Worse, would I be jailed?\u00a0 Lest you think I’m joking, an Italian lawyer actually spent a night in a New York City jail because he didn’t have his wallet when his bill arrived.\u00a0 Neither the New York Police department nor the restaurant would accept his offer of leaving his iPhone as collateral or sending a bus boy with him to retrieve the wallet. 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