{"id":53556,"date":"2019-12-20T12:09:37","date_gmt":"2019-12-20T18:09:37","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=53556"},"modified":"2026-04-03T12:39:00","modified_gmt":"2026-04-03T18:39:00","slug":"taqueria-mexico-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=53556","title":{"rendered":"Taqueria Mexico – Albuquerque, New Mexico"},"content":{"rendered":"
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Taqueria Mexico at its new Location on Menaul Between Second and Fourth<\/figcaption><\/figure>\n

“Baby let’s make a run for the border,
\nI’ve got a hunger only tacos can stop.
\nI know exactly what I’ll order
\nThree tacos two tostadas and a soda pop.<\/i>”
\n~Jennifer Lopez (Eric Cartman from South Park<\/strong>)<\/span><\/p>\n

Ironically, every time Taco Bell has made its own run for the border, it invariably winds up scurrying away like a frightened cur (the chalupa-loving Chihuahua), its nachos bellgrande tucked between its legs.\u00a0 Mexico hasn\u2019t even had to build a wall to keep Taco Bell away. During multiple forays into the Land of Montezuma, the Mexican dining public very loudly and very clearly derided \u201cAmerica\u2019s favorite Mexican restaurant<\/strong><\/a>\u201d for what it is\u2014uninspiring Mexican-inspired food. Cultural critic Carlos Monsivais likened Taco Bell’s attempt to bring tacos to Mexico \u201clike bringing ice to the Arctic.\u201d Most sentiment wasn’t quite as kind.<\/span><\/p>\n

Mexico is very protective of its rich culinary culture\u2026and rightfully so. Its distinctive ingredients, omnifarious diversity and palate-pleasing qualities are unsurpassed.\u00a0 So much so that in 2010, traditional Mexican cuisine became the very first ethnic cuisine to be honored by the United Nations Educational, Scientific and Cultural Organization (UNESCO).\u00a0 UNESCO declared \u201cTraditional Mexican cuisine is a comprehensive cultural model comprising farming, ritual practices, age-old skills, culinary techniques and ancestral community customs and manners. It is made possible by collective participation in the entire traditional food chain: from planting and harvesting to cooking and eating<\/em>.”<\/span><\/p>\n

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Could This Be The Most Popular Mexican Restaurant in Albuquerque?<\/figcaption><\/figure>\n

The next time you hear someone expressing holier-than-thou sentiments about Mexico and its people, remind them of that lofty recognition.\u00a0 Remind them that because of the great pride the Mexican people take in their cuisine, there are no–that’s zero, zip, zilch–Taco Bells in Los Estados Unidos Mexicanos.\u00a0 Sadly, the same can’t be said about the Land of Enchantment which itself was part of Mexico until 1848 when the Treaty of Guadalupe Hidalgo was signed.\u00a0 Despite the fact that New Mexico is overrun by Taco Bell restaurants, I’m not advocating returning our home state to its previous provincial master.\u00a0 What I’m saying is that from Mexico we can certainly learn a thing or twenty about choosing authenticity over convenience and deliciousness over mediocrity.<\/span><\/p>\n

A great place to start is the venerated Taqueria Mexico which largely in diminutive downtown digs has been serving the Duke City for nearly a quarter-century.\u00a0 During its storied tenure on Lomas, blue-, white- and black-collar (judges in full regalia) loyalists either braved life and limb to cross frenzied Lomas for their taco fix or they’d make pilgramages from all over the city.\u00a0 They would then line up like bettors at a race track’s parimutuel windows to place<\/span> their orders at a take-out window.\u00a0 Some would then ferry their bounty to the nearest park bench or office while others would adjourn to the comfort of their vehicles to enjoy their repast.<\/span><\/p>\n

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

In September, 2019, Taqueria Mexico vacated its familiar hole-in-the-wall digs and moved northward to a nondescript strip shopping center on Menaul between 2nd and 4th Streets.\u00a0 According to KOB, the move was precipitated by racially motivated vandals continually targeting the restaurant.\u00a0 For habitues, the trade-off for walking distance convenience is a much more capacious restaurant, one in which you can actually take a seat indoors, peruse the menu leisurely and place your order with a server.\u00a0 For the skeptics among us who don’t especially like standing in line or not having a comfortable place to sit, the new location is a godsend.<\/span><\/p>\n

Taqueria Mexico has one of the most comprehensive menus of any Mexican restaurant in the area. Breakfast plates and breakfast burritos get your day started off on the right food (SIC).\u00a0 One of the unique aspects of the menu is that there’s an entire page dedicated to “Combination Plates” and another page devoted to “Combination Plates Plus.”\u00a0 All combination plates come with rice and beans, some with warm tortillas.\u00a0 Burritos (filled inside with onions, cilantro, salsa, beans and rice); tortas (served with mayonnaise, lettuce, tomato and jalapenos) and tacos a la carte (topped with lettuce, tomato, onion and cilantro) occupy page 4 of the menu while page 5 is the domain of hot sandwiches, soups and stews.\u00a0 Seafood, salads and a kid’s menu live on page 6 while the last page lists daily specials, fountain drinks, sides and homemade desserts.\u00a0 There’s something for everyone.<\/span><\/p>\n

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

4 December 2019<\/strong>: Diane Kennedy, the doyenne of Mexican cooking, once denounced the practice of serving salsa and chips as a prelude to a Mexican meal as inauthentic (sort of like Taco Bell).\u00a0 That practice is, in fact, much more common across the fruited plain than it is in Mexico.\u00a0 In that respect, there’s certainly no reason to cross the border.\u00a0 Not when you can get terrific salsa and chips<\/strong><\/em> at restaurants such as Taqueria Mexico.\u00a0 The chips are still hot when they arrive at your table while the salsa is also hot in the other way the term is defined.\u00a0 Some would describe it as “muy picante.”<\/span><\/p>\n

20 December 2019<\/strong>: Diana Kennedy also decried adding lime to guacamole because it spoils the delicate balance of flavors.\u00a0 In her estimation, the “perfect” guacamole is made with such ingredients as ripe avocados, finely chopped white onions, Serrano chiles, cilantro, sea salt and unskinned tomatoes.\u00a0 The perfect guacamole is also made in a molcajete, a volcanic-rock mortar and pestle.\u00a0 Taqueria Mexico’s guacamole isn’t perfect, but it isn’t bad, especially if you don’t especially like a lot of personality on your avocado mash.\u00a0 For those of us who prefer it with a tinge of heat, spoon in a little bit of salsa and it’s instantly improved.<\/span><\/p>\n

\"\"<\/a>
Shrimp Tostada – Ceviche<\/figcaption><\/figure>\n

4 December 2019<\/strong>: As frequently chronicled on this blog, Mexican tortas defy definition.\u00a0 At their essence, tortas are a sandwich…or rather a panoply of magnificent sandwiches as varied and diverse as any tacos or burritos.\u00a0 That’s largely because the very same fillings commonly used on tacos and burritos are used in the construction of tortas.\u00a0 The largest difference, of course, is that tortas are served in a crusty bolillo<\/em> or a soft telera<\/em> roll.\u00a0 Taqueria Mexico’s tortas are made on pillowy soft, toasted telera rolls.\u00a0 There are nine tortas on the menu, my favorite of which is the Torta Mexicana<\/strong><\/em> (ham, avocado, Jack cheese, mayo, tomato, jalape\u00f1o and lettuce) served with fries.\u00a0 It’s a well constructed sandwich with the soft telera roll warmed up on a griddle, and all the accoutrements working wonderfully together.<\/span><\/p>\n

20 December 2019<\/strong>: Throughout Mexico, Central and Latin America, you\u2019ll find an endless variety of fish (and shellfish, octopus and other seafood) \u201ccooked\u201d in citrus juice and tossed with other ingredients used to create fresh, delicious ceviche.\u00a0 Taqueria Mexico offers ceviche in two forms–a shrimp ceviche plate or shrimp tostada – ceviche<\/strong><\/em>.\u00a0 If, like me, you appreciate hand-held foods, the latter option is usually best, however, this version is so whelmed with citrus and tomato juices, that there’s no way you can pick it up.\u00a0 Even though the tostada is rendered soggy, you can still use your chips for the same purpose.<\/span><\/p>\n

\"\"<\/a>
Chicharron Burrito<\/figcaption><\/figure>\n

20 December 2019<\/strong>: Linda, my sagacious boss (and delightful dining companion) who teaches me something valuable every day, has long contended that the very\u00a0 best chicharrones to be found in the Duke City come from Taqueria Mexico.\u00a0 For years she’s enjoyed them only from the comfy, climate-controlled confines of her truck so she jumped at the opportunity to join me for an actual sit-down experience at the restaurant.\u00a0 Comfortably ensconced at a table for two, she assiduously studied the menu at greater length than all those visits to the take-out window location during which she just ordered the chicharron burrito<\/strong><\/em>.\u00a0 This time she ordered a combination plate (three flautas, a tamale, a chile relleno, beans and rice) with a chicharron burrito to go.<\/span><\/p>\n

The chicharron burrito is roughly the size of a piece of firewood, a tarpaulin-sized tortilla enveloping a small swine’s worth of chicharrones, chopped green chile, diced white onions and somewhere in there, Taqueria Mexico’s creamy, delicious refried beans.\u00a0 It didn’t bother me so much that the green chile would rate just above a bell pepper on the Scoville heat index, but the relative absence of beans saddened me (they’re some of the best beans in town).\u00a0 Thankfully, a copious bounty of chicharrones improved my mood greatly.\u00a0 Taqueria Mexico’s chicharrones are crispy, crunchy, meaty exemplars of fried pork, truly porcine perfection.\u00a0 After we finished our meal, Linda picked up her to-go chicharron burrito and unwrapped it in her truck.\u00a0 Lo and behold, it was replete with beans.\u00a0 Taqueria Mexico must have given her my share as well as her own.\u00a0 Grrr!<\/span><\/p>\n

\"\"<\/a>
Combination Plate<\/figcaption><\/figure>\n

The next time you feel like making a run for the border, do yourself a huge favor and visit Taqueria Mexico instead.\u00a0 This is inspired Mexican food that for nearly a quarter-century has earned the loyalty and love of Duke City dining devotees.<\/span><\/p>\n

Taqueria Mexico<\/strong>
\n300 Menaul, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 242-3445
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 20 December 2019
\n# OF VISITS<\/strong>: 4
\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 Mexicana, Salsa and Chips, Guacamole, Tostada de Ceviche, Chicharron Burrito, Agua Fresca de Melon, Combination Plate
\nREVIEW #1140<\/strong>
\n<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Baby let’s make a run for the border, I’ve got a hunger only tacos can stop. I know exactly what I’ll order Three tacos two tostadas and a soda pop.” ~Jennifer Lopez (Eric Cartman from South Park) Ironically, every time Taco Bell has made its own run for the border, it invariably winds up scurrying away like a frightened cur (the chalupa-loving Chihuahua), its nachos bellgrande tucked between its legs.\u00a0 Mexico hasn\u2019t even had to build a wall to keep Taco Bell away. During multiple forays into the Land of Montezuma, the Mexican dining public very loudly and very clearly derided \u201cAmerica\u2019s favorite Mexican restaurant\u201d for what it is\u2014uninspiring Mexican-inspired food. Cultural critic Carlos Monsivais likened Taco Bell’s attempt to…<\/p>\n","protected":false},"author":1,"featured_media":53668,"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":[440,57,141,5631],"tags":[],"class_list":["post-53556","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-mexican","category-new-mexico","category-very-good"],"yoast_head":"\nTaqueria Mexico - 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=53556\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taqueria Mexico - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Baby let’s make a run for the border, I’ve got a hunger only tacos can stop. I know exactly what I’ll order Three tacos two tostadas and a soda pop.” ~Jennifer Lopez (Eric Cartman from South Park) Ironically, every time Taco Bell has made its own run for the border, it invariably winds up scurrying away like a frightened cur (the chalupa-loving Chihuahua), its nachos bellgrande tucked between its legs.\u00a0 Mexico hasn\u2019t even had to build a wall to keep Taco Bell away. During multiple forays into the Land of Montezuma, the Mexican dining public very loudly and very clearly derided \u201cAmerica\u2019s favorite Mexican restaurant\u201d for what it is\u2014uninspiring Mexican-inspired food. 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I know exactly what I’ll order Three tacos two tostadas and a soda pop.” ~Jennifer Lopez (Eric Cartman from South Park) Ironically, every time Taco Bell has made its own run for the border, it invariably winds up scurrying away like a frightened cur (the chalupa-loving Chihuahua), its nachos bellgrande tucked between its legs.\u00a0 Mexico hasn\u2019t even had to build a wall to keep Taco Bell away. During multiple forays into the Land of Montezuma, the Mexican dining public very loudly and very clearly derided \u201cAmerica\u2019s favorite Mexican restaurant\u201d for what it is\u2014uninspiring Mexican-inspired food. 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