{"id":53008,"date":"2023-10-07T00:12:52","date_gmt":"2023-10-07T06:12:52","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=53008"},"modified":"2026-04-05T14:22:03","modified_gmt":"2026-04-05T20:22:03","slug":"los-6-hermanos-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=53008","title":{"rendered":"Los 6 Hermanos – Bernalillo, New Mexico"},"content":{"rendered":"
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Los 6 Hermanos Fresh Mexican Kitchen in Bernalillo<\/figcaption><\/figure>\n

Once upon a time (how many of you remember when seemingly all ancient fables and stories began with these four words<\/em>?) there was a family of six Chinese brothers, each with a unique and amazing power. One of the brothers committed an infraction against Chinese law and was sentenced to death by the emperor. By asking for one last night at home the brothers were able to take each others place and thwart the king’s executioner’s attempt to kill them.\u00a0 Eventually the executioner ran out of ways to run the execution and had to call it off.<\/p>\n

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The tiny dining room puts out a huge menu<\/figcaption><\/figure>\n

There are no cuentos or corridos, sagas or stories in Mexico involving six siblings imbued with exceptional abilities.\u00a0 In fact, just about the most remarkable fact about “seis hermanos” is the number of small villages in the Land of Montezuma with that name.\u00a0 On 23 February 2019, 6 Hermanos Fresh Mexican Kitchen opened its doors on Camino Del Pueblo in Bernalillo.\u00a0 Not surprisingly, the restaurant is named for a family of six brothers who share ownership and cooking duties.\u00a0 It’s not just another Mexican restaurant.\u00a0 There are more than six reasons it’s a special place.<\/p>\n

One of the more than six reasons this place is special is the sub-title “Fresh Mexican Kitchen” on the marquee.\u00a0 Your meals are indeed prepared fresh to order.\u00a0 Another reason is an enviable selection of pan dulce, Mexican pastries displayed under glass domes on top of the counter.\u00a0 Yet another reason is a freezer full of helados<\/strong><\/em> (ice cream) and paletas<\/strong><\/em> (popsicles).\u00a0 The menu is pretty special, too.\u00a0 It’s tailored for appetites of all sizes with combo plates (including rice and beans) for those of us with hearty appetites and smaller portions for caloric underachievers.<\/p>\n

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

One section of the menu bears the audacious heading “Favorites,” but there are no indications whether the nine items listed are favorites of the owners or customer favorites.\u00a0 Several of them certainly are among my favorites.\u00a0 Another section of the menu is called “Originals,” but the items listed herein are pretty much standard fare.\u00a0 There’s also a section offering a limited number of “Vegetarian” options.\u00a0\u00a0\u00a0 Pozole is served daily while menudo is available on Saturdays and Sundays.\u00a0 Breakfast is served all day.\u00a0 Beverage options are plentiful, ranging from aguas frescas and Mexican Coke to Hi C, Fanta and Jaritos products. \u00a0The agua fresca de melon<\/strong> <\/em>is especially flavorful. \u00a0When she had reached the bottom of her cup, my Kim noted that “there’s melon flavor all the way to the bottom.<\/p>\n

A basket of crisp, lightly salted chips is ferried to your table shortly after you take a seat. \u00a0A salsa bar<\/strong><\/em> includes several fiery salsas ranging in piquancy from napalm to hellfire. \u00a0These salsas are the type into which you dip your chip. \u00a0Only a massochist would try to scoop the salsa. \u00a0Not that you can. \u00a0The salsas are liquid fire with really nothing to scoop. \u00a0Perhaps in recognition of the hellish nature of the salsas, you can only serve the salsas into small plastic pill cups. \u00a0Our table was next to a table occupied by a squad of Sandoval County Fire and Rescue personnel. \u00a0I prayed they wouldn’t have to put out the fire in my mouth.<\/p>\n

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Torta Al PastorIn January, 2013, self-professed “Mexican with glasses<\/em>” and nationally syndicated columnist Gustavo Arellano<\/strong><\/a> was asked what he thought the next big Mexican food trend in America.\u00a0 His response: “I keep telling people that you could become a millionaire if you were to start selling tortas. I\u2019m surprised that they haven\u2019t yet blown up. Think about it, a torta is a Mexican sandwich with obviously Mexican ingredients inside that are familiar to most Americans<\/em>.”\u00a0 Similar to Arellano, your humble blogger has been touting the torta for years, also wondering why the torta isn’t at least as popular as tacos and burritos.<\/p>\n

9 October 2019<\/strong>: 6 Hermanos offers only one torta<\/strong><\/em> on its menu, but you can fill that torta with the protein you love most.\u00a0 Crammed with your choice of meat: asada (beef), cabeza (beef head), pastor (pork), barbacoa (beef), tripas (tripe), lengua (beef tongue) or pollo al pastor<\/strong><\/em> (chicken), beans, sour cream, mayo, tomatoes, onions, jalape\u00f1o and lettuce, it’s a two-fisted handful on crusty, golden-brown telera buns. \u00a0Okay, that sounds like six tortas; call it a technicality. \u00a0 You can even make your torta a “super” torta by asking for guacamole, too.\u00a0 This torta has a great balance of ingredients which complement and counter-balance one another. No one ingredient dominates the flavor profile; all of them make their presence felt.\u00a0 That’s not easy to do with any sandwich.<\/p>\n

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Carnitas Torta<\/figcaption><\/figure>\n

7 October 2023<\/strong>: Regular readers are probably tired of my ad-nauseum declaration that the torta de barbacoa from No Te Rajes<\/strong><\/a> in Rio Rancho is one of the best sandwiches in the known universe. \u00a0I’ve never had a torta de barbacoa that comes close. \u00a0Because most leave me unsatisfied and disappointed, I rarely order them anywhere but from No Te Rajes. \u00a0When I asked our server at 6 Hermanos what the best torta on the menu is, he raved about the carnitas torta<\/strong><\/em>. \u00a0 You may have noticed that I never order carnitas. \u00a0My Kim does. \u00a0I dislike having the small cubed pork fall off my torta, burrito or taco. \u00a0It’s an exercise in frustration to retrieve that pork candy. \u00a0It’s for that reason I’ll never again have a carnitas torta. \u00a0It’s not bad. \u00a0In fact, it’s quite good, but too much work for me.<\/p>\n

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Carnitas Tacos<\/figcaption><\/figure>\n

9 October 2019<\/strong>: \u00a0My Kim’s choice (which she generously shared with me) was a five pack of carnitas tacos<\/strong><\/em>.\u00a0 Unlike the “everything but the kitchen sink” torta, these tacos were pretty basic, adorned solely with cilantro and onions.\u00a0 Though Kim didn’t douse the tacos with salsa as her avaricious lesser half would have, the hefty amount of moist, tender carnitas justified the two tortillas.\u00a0 One would probably have split and torn.\u00a0 These homemade tortillas are replete with corn flavor and provide a good tortilla to fillers ratio.\u00a0 The carnitas were a finely shredded mix of pork tendrils, some caramelized and others not.\u00a0 No amelioration is necessary for tacos these good.<\/p>\n

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Taquitos<\/figcaption><\/figure>\n

7 October 2023<\/strong>: Culinary historians contend that a Mexican restaurant in San Diego California invented the word \u201ctaquito.\u201d Traditionally, taquitos were known as \u201cflauta\u201d which translates from Spanish to flute. The new name took off and most Mexican and New Mexican restaurants have since used the adapted word taquito or little taco. \u00a0The term “flauta” hasn’t necessarily been relegated to the scrapyard of discarded food names. \u00a0It’s just not used any more. \u00a0Los 6 Hermanos serves some of the best taquitos north of Espa\u00f1ola. \u00a0Deep-fried taco shells rolled into a flute shape are stuffed with meat and topped with queso, guacamole and crema. \u00a0The trio of toppings beats the heck out of the salsa most New Mexican restaurants serve with their taquitos. \u00a0The richness of the combination is a wonderful foil for the crispy deep-fried shell and meat.<\/p>\n

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

7 October 2023<\/strong>: Growing up in agrarian Pe\u00f1asco with both grandmothers having hornos (mud adobe-built outdoor ovens), \u00a0my siblings and I loved the autumn ritual of roasting and eating elotes. \u00a0It almost made a hated autumn ritual–returning to school after a fun summer–tolerable. \u00a0Los 6 Hermanos offers elote several ways. \u00a0 My Kim’s favorite is the elote en vaso<\/strong><\/em> \u00a0(corn in a cup). \u00a0Technically, when served in a cup, the appropriate term is esquites. \u00a0 Regardless of correctness of term, elotes are grilled corn. \u00a0Los 6 Hermanos scrapes them off the cob and smothers them in a creamy mayo sauce topped with chili powder, and cheese. \u00a0 There’s almost (its almost sacriledge to use that term when talking about cheese) too much queso, but we didn’t leave a morsel of the salty, creamy stuff.<\/p>\n

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Pan Dulce<\/figcaption><\/figure>\n

9 October 2019<\/strong>: Pan dulce, which translates from Spanish to sweet bread, is a bit of a misnomer.\u00a0 It’s a term which can be used to describe a variety of Mexican pastries.\u00a0 Among the most famous–recognized widely even under the fruited plain–are conchas<\/strong><\/em> (shells), so named for their shell-like shape and sugar shell pattern on top.\u00a0 Conchas are ubiquitous in Mexican culture, available at virtually every panaderia where they sell better than hot cakes.\u00a0 They’re not quite as sweet or rich as cookies baked under spacious skies and taste best when accompanying coffee or Mexican hot chocolate.<\/p>\n

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Strawberry Ice Cream<\/figcaption><\/figure>\n

7 October 2023<\/strong>: \u00a0Los 6 Hermanos recognizes the most delicious way to combat summer’s oppressive heat is with helado (ice cream) and paletas de hielo (popsicles). \u00a0Made with real sugar (you can literally discern granules) and fruits, the helado<\/strong><\/em> isn’t as creamy or rich as American ice cream, but what you may not find texturally is made up for in deliciousness. \u00a0 Strawberry, chocolate, dulce de leche and cajeta flavored ice cream is so good you’ll want at least two (or six) scoops.<\/p>\n

Once upon a time in the New Mexican town of Bernalillo, an authentic Mexican restaurant sated appetites of all types with a varied menu sure to please all discerning diners.<\/p>\n

6 Hermanos<\/strong>
\n133 S Camino Del Pueblo
\nBernalillo, New Mexico<\/strong>
\n(505) 867-6104
\nLATEST VISIT<\/strong>: 7 October 2023
\n1st VISIT<\/strong>: 9 October 2019
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Torta Al Pastor, Carne Asada Tacos, Conchas, Strawbery Ice Cream, Chocolate Ice Cream, Taquitos, Elotes
\nREVIEW #1134<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Once upon a time (how many of you remember when seemingly all ancient fables and stories began with these four words?) there was a family of six Chinese brothers, each with a unique and amazing power. One of the brothers committed an infraction against Chinese law and was sentenced to death by the emperor. By asking for one last night at home the brothers were able to take each others place and thwart the king’s executioner’s attempt to kill them.\u00a0 Eventually the executioner ran out of ways to run the execution and had to call it off. There are no cuentos or corridos, sagas or stories in Mexico involving six siblings imbued with exceptional abilities.\u00a0 In fact, just about the…<\/p>\n","protected":false},"author":1,"featured_media":64750,"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":[275,540,222,57,141,5631],"tags":[1314,786,896,922,2285,991,857,1084],"class_list":["post-53008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-bernalillo","category-breakfast","category-mariscos","category-mexican","category-new-mexico","category-very-good","tag-aguas-frescas","tag-bernalillo","tag-burritos","tag-chips-and-salsa","tag-elote","tag-quesadillas","tag-tacos","tag-tortas"],"yoast_head":"\nLos 6 Hermanos - Bernalillo, 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=53008\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los 6 Hermanos - Bernalillo, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Once upon a time (how many of you remember when seemingly all ancient fables and stories began with these four words?) there was a family of six Chinese brothers, each with a unique and amazing power. 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