{"id":52961,"date":"2019-09-20T17:04:54","date_gmt":"2019-09-20T23:04:54","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=52961"},"modified":"2022-10-05T09:51:13","modified_gmt":"2022-10-05T15:51:13","slug":"rutilios-new-mexican-foods-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=52961","title":{"rendered":"Rutilio’s New Mexican Foods – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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Rutilio’s New Mexican Foods on Juan Tabo<\/figcaption><\/figure>\n

Although its nickname may be “The Hub City,” Belen actually translates from Spanish to “Bethlehem,” which itself is a Hebrew word for “House of Bread.” Meander through the city and it\u2019s not the aroma of freshly baked bread that will waft toward you. During\u00a0 autumn, hazy smoke plumes drift upward from rotating steel-meshed drums, alerting your nostrils to the the smoky-sweet-pungent perfume of green chiles being roasted. Much of that chile is grown in nearby farms throughout Valencia County. At any other time of year, it\u2019s the fragrant bouquet of red and green chiles being simmered on restaurant and home kitchen stoves that will enrapt your olfactory receptors. It seems almost unfair that Belen doesn\u2019t translate to \u201cHouse of Chile.\u201d<\/span><\/p>\n

Belen is justifiably proud of its culinary culture, boasting on its Tourism website that \u201csome of the best traditional New Mexican food in the Albuquerque area comes from Belen, where year-round you can walk into any restaurant and get your fix of green and red chile<\/em>.” Annual \u201cbest of Valencia County<\/strong><\/a>\u201d reader’s polls on Valencia County’s News-Bulletin,\u00a0 celebrate the very best red and green in the county.\u00a0 Venerable institutions such as Pete’s Cafe<\/strong><\/a> (circa 1949) and Teofilo’s<\/strong><\/a> (1986) compete with Rutilio’s, another perennial favorite for best red and green chile in the county. Rutilio’s has a virtual strangle hold on the “best breakfast” category, thanks in large part to its legendary huevos rancheros.\u00a0 In recent years, Rutilio’s has also earned “best red chile” and “best enchiladas” honors.<\/span><\/p>\n

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The Colorful Dining Room<\/figcaption><\/figure>\n

According to the News-Bulletin, “In Valencia County, the name Rutilio’s just might be another word for delicious<\/em>.” \u00a0 It’s been that way since 1992 when Rudy and Rebecca Jaramillo launched their Belen restaurant whose popularity hasn’t waned a bit in its nearly thirty years of operation.\u00a0 In 2012, their daughter Natalie and son-in-law Joey Acanfrio opened a second instantiation of Rutilio’s in Los Lunas. If the prospect of award-winning red and green chile as well as “some of the best traditional New Mexican food in the Albuquerque area<\/em>,” has motivated you to take a road trip, you might not have to go venture into beautiful Valencia county. In August, 2019, Rutilio’s New Mexican Foods opened its third restaurant, this one on Juan Tabo and it’s all still in the family.\u00a0 This time it’s Jaramillo\u2019s son, Dan Silva, running the restaurant with his wife, Dinica.\u00a0 <\/span><\/p>\n

The Juan Tabo version of Rutilio’s is situated in the space which previously housed Beto’s Cocina<\/strong><\/a>, a venerable institution which pleased palates for more than a quarter-century before closing its doors in 2018. \u00a0 Rutilio’s is ensconced in the Sandra Shopping Center, not the most heavily trafficked center of commerce in the Duke City (an understatement). Parking spots near the restaurant are plentiful, but that\u2019s more indicative of the ghost town feel of the shopping center with its several vacant storefronts. Rutilio’s, unfortunately, does not have a prominent storefront presence visible from Juan Tabo, a factor which will make it a challenge to compete with its neighbors Perea’s New Mexican Restaurant<\/strong><\/a> and La Salita<\/strong><\/a>.<\/span><\/p>\n

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

Rutilio’s has one thing other restaurants don’t have.\u00a0 That would be Callie, a high-energy bundle of hospitality and smiles.\u00a0 To call her a server or a waitress would be to diminish her operating style and value.\u00a0 Callie is every bit an ambassador for the restaurant.\u00a0 Put yourself in her capable hands and you’re sure to enjoy the best the restaurant has to offer as well as a hot cup of coffee replenished faithfully.\u00a0 Callie works the early shift when “morning people” (the breakfast crowd) can enjoy her banter and warmth.\u00a0 She’s a peripatetic presence at the 1,900 square-foot space.<\/span><\/p>\n

Rutilio’s shares the New Mexico state flag color palate of its elder siblings in Belen and Los Lunas.\u00a0 A mural on the back wall depicts red chile “trees” backdropped by balloons perhaps coming in for a landing and their favorite New Mexican food fix.\u00a0 It’s not a large space, but it’s got a familial feel, especially with Callie at your beck and call.\u00a0 You won’t be seated for very long before a basket of chips and salsa<\/strong><\/em> are ferried over to your table.\u00a0 The salsa has the viscosity of tomato sauce, but it packs a nice punch.\u00a0 Chips are light, crispy and lightly salted.<\/span><\/p>\n

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

Mary O’Grady, a faithful Friend of Gil, who alerted me to Rutilio’s raved about Rutilio’s carne adovada plate.\u00a0 So did Callie who assured us it was in rarefied air.\u00a0 She also praised Rutilio’s red chile.\u00a0 That didn’t necessarily make our decision-making process an easy one.\u00a0 Rutilio’s offers a carne adovada breakfast plate, carne adovada cheese fries, a carne adovada plate, carne adovada enchiladas, carne adovada stuffed sopaipillas, a carne adovada taco salad, carne adovada stuffed burritos and even carne adovada quesadillas.\u00a0 So much carne adovada, so little time…and best of all, no cumin!<\/span><\/p>\n

My choice were the carne adovada enchiladas<\/strong><\/em> with an over easy egg on top served Christmas style (both red and green chile).\u00a0\u00a0 Callie quickly delivered a beautiful plate brimming with two rolled enchiladas engorged with carne adovada accompanied by refried beans and Spanish rice.\u00a0 With my first spoonful of each chile, it was readily apparent that the green chile is among the most piquant in the city.\u00a0 It bites back nicely.\u00a0 Even though it’s slowly marinated in red chile, carne adovada is typically a more “mellow” dish, one not renowned for its piquancy.\u00a0 Chile that packs too much punch can detract from the sweet, delicate flavor of the adovada…and Rutilio’s rendition is as good as Mary and Callie indicated it would be: tender tendrils of pure porcine perfection swaddled in fresh corn tortillas and covered in chile with shredded chile.<\/span><\/p>\n

\"\"
Carne Adovada Stuffed Sopaipillas<\/figcaption><\/figure>\n

My brother Mario enjoyed the carne adovada stuffed sopaipilla<\/strong><\/em>, also Christmas style.\u00a0 Though we both enjoyed the green chile, he agreed it’s probably not the perfect pairing for a carne adovada best suited for an optimum adovada experience.\u00a0 Neither of us left any refried beans and Spanish rice on our plate, a surprise considering neither of us has much use for “Spanish” rice.\u00a0 The refried beans are made from New Mexico’s “other” official state vegetable, the pinto bean.\u00a0 Pinto beans are sweet and earthy flavor and mash easily into a creamy, tender (but certainly not beautiful) consistency.<\/span><\/p>\n

Beauty is truly in the eye of the beholder.\u00a0 Quite often foods that appear unappetizing or even disgusting are absolutely delicious.\u00a0 Sopaipillas are one of those foods for which you’d never ascribe such adjectives as “malformed” or “misshapen.”\u00a0 They’re typically golden puffy pillows of sheer, delicious beauty.\u00a0 Unfortunately, the sopaipilla fryer was a bit under the weather during our visit and the sopaipillas<\/strong><\/em> delivered to our table were indeed misshapen and malformed with nary a puff.\u00a0 Thankfully, they were still delicious receptacles for honey.\u00a0 You’ll have to ask for the “real stuff.”\u00a0 The honey on the table is strictly honey-flavored syrup, but Callie will bring you packets of real honey if you ask.<\/span><\/p>\n

Rutilio’s has the pedigree to compete in a larger market.\u00a0 More importantly, it’s got the carne adovada that’ll keep Duke City diners coming back…and it’s got Callie, the ambassador for adovada.<\/span><\/p>\n

Rutilio’s New Mexican Foods<\/strong>
\n1605 Juan Tabo Blvd., N.E., Suite T,
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 20 September 2019
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Carne Adovada Enchiladas, Carne Adovada Stuffed Sopaipillas, Chips and Salsa, Sopaipillas, Coffee
\nREVIEW #1133<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Although its nickname may be “The Hub City,” Belen actually translates from Spanish to “Bethlehem,” which itself is a Hebrew word for “House of Bread.” Meander through the city and it\u2019s not the aroma of freshly baked bread that will waft toward you. During\u00a0 autumn, hazy smoke plumes drift upward from rotating steel-meshed drums, alerting your nostrils to the the smoky-sweet-pungent perfume of green chiles being roasted. Much of that chile is grown in nearby farms throughout Valencia County. At any other time of year, it\u2019s the fragrant bouquet of red and green chiles being simmered on restaurant and home kitchen stoves that will enrapt your olfactory receptors. It seems almost unfair that Belen doesn\u2019t translate to \u201cHouse of Chile.\u201d…<\/p>\n","protected":false},"author":1,"featured_media":52966,"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":[440,540,1649,262,112,141],"tags":[],"class_list":["post-52961","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-breakfast","category-closed-in-2022","category-closed","category-new-mexican","category-new-mexico"],"yoast_head":"\nRutilio's New Mexican Foods - 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=52961\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rutilio's New Mexican Foods - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Although its nickname may be “The Hub City,” Belen actually translates from Spanish to “Bethlehem,” which itself is a Hebrew word for “House of Bread.” Meander through the city and it\u2019s not the aroma of freshly baked bread that will waft toward you. During\u00a0 autumn, hazy smoke plumes drift upward from rotating steel-meshed drums, alerting your nostrils to the the smoky-sweet-pungent perfume of green chiles being roasted. Much of that chile is grown in nearby farms throughout Valencia County. At any other time of year, it\u2019s the fragrant bouquet of red and green chiles being simmered on restaurant and home kitchen stoves that will enrapt your olfactory receptors. 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