{"id":55262,"date":"2020-07-08T16:41:17","date_gmt":"2020-07-08T22:41:17","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=55262"},"modified":"2020-07-11T17:21:28","modified_gmt":"2020-07-11T23:21:28","slug":"stufys-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=55262","title":{"rendered":"Stufys – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Stufys Restaurant on Candelaria<\/figcaption><\/figure>\n

In a 2015 episode of Food Network Star competition, Lenny \u201cThe Cowboy Chef<\/strong><\/a>\u201d McNab committed a serious culinary faux pas that brought about a serious rebuke from one of the celebrity judges.\u00a0 During the \u201cCutthroat Kitchen\u201d heat when contestants were asked to make a breakfast plate, Lenny used masa (corn flour) to make what he called sopaipillas.\u00a0 Judge Bobby Flay took one bite of the “sopaipilla,” found the corn meal disk inedible and spit it out.\u00a0 He then proceeded to give the Cowboy Chef an “if looks could kill” stare over having presenting the tainted tortillas as sopaipillas.\u00a0 <\/span>Flay was undoubtedly wondering if the Cowboy Chef was really from New York City…as in\u00a0 “New York City!\u00a0 Git a rope.<\/em><\/span><\/p>\n

An acknowledged expert on the cuisine of the great Southwest, Flay explained that a sopaipilla is a pillowy fried bread.\u00a0 Misconceptions about the sopaipilla are definitely not solely the purview of the Cowboy Chef.\u00a0 When The Daily Meal named the sopaipilla “the most iconic dessert<\/strong><\/a>” in the state of Arizona, they noted “Sometimes referred to as the Navajo taco,\u00a0sopaipillais the correct name for the fried bread invented by the indigenous Navajo Indians, and the treat was voted the state dish of Arizona in a 1995 poll conducted by the Arizona Republic newspaper<\/em>.”\u00a0 Only the Cowboy Chef would buy that narrative!<\/span><\/p>\n

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The familiar Stufys sign.<\/figcaption><\/figure>\n

Every self-respecting New Mexico could have told The Daily Meal that the sopaipilla and Navajo taco are not<\/em> synonymous.\u00a0 And while all credible sources agree that the Navajo invented fry bread<\/a><\/strong>, no authoritative source exists which credits the Din\u00e9 with having invented sopaipillas.\u00a0 Wikipedia, in fact, credits the origin of the term “sopaipilla<\/strong><\/a>” to crypto-Jews who “first settled in New Mexico\u00a0 and laid the foundation for the unique dialect of New Mexican Spanish<\/em>.”\u00a0 Now, that’s the origin of the term<\/em> “sopaipilla.”\u00a0 Not the actual fry bread.\u00a0 Just the term.<\/span><\/p>\n

The New Mexico Department of Cultural Affairs<\/strong><\/a> believes “sopaipillas are likely the North American descendant of the olive oil fried dough called sopaipas today in the Andalusian city of Cordoba in southern Spain<\/em>.”\u00a0 The Department’s website indicates “perhaps the presence of sopaipillas in New Mexico is a gastronomic confirmation for an equally likely diaspora of Moors to New Mexico, similarly fleeing the inquisition, as the ones to introduce their fritter friendly cultural roots into the colonial Southwest<\/em>” and that “the later transmission of fry bread into a traditional food of Native Americans in the region appears to be an adaptation of their Hispano neighbors sopaipillas as well as being indicative of the commodities of lard and flour made available to Native Americans as a result of American government forced interments in places such as Bosque Redondo.”<\/em><\/span><\/p>\n

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One Chicken and One Beef Taco<\/figcaption><\/figure>\n

While the provenance of sopaipillas–both the term and the fry bread itself–sounds as much theoretical as factual, there are irrefutable facts about the piping hot, hollow pillows of fried dough New Mexicans enjoy with sweet amber honey.\u00a0 One fact is that as much as denizens of the Land of Enchantment would like to believe sopaipillas are exclusive to our great state, sopaipillas have cut a broad swath across the fruited plain.\u00a0 Our easternmost neighbor even recognized the sopaipilla as the “Official State Pastry of Texas<\/strong><\/a>” for 2003 through 2005.<\/span><\/p>\n

Another incontrovertible fact is that the sopaipilla is one of the most versatile culinary canvasses upon which to create deliciousness.\u00a0 Perhaps no restaurant has exploited those capabilities in more diverse and delightful ways than Stufys Restaurant, serving the Duke City since 1968.\u00a0 Stufys menu<\/strong><\/a> offers some fourteen different stuffed sopaipillas, each prepared to order using local ingredients.\u00a0 Among the fourteen are three all day breakfast offerings while another (the Stufy #5) is a dessert.\u00a0 You can also order “plain sopaipillas” which the menu describes as “one big or two small, depending on our day.” \u00a0 <\/span><\/p>\n

\"\"<\/a>
Gorilla Burger<\/figcaption><\/figure>\n

Stufys isn’t solely about sopaipillas.\u00a0 Its New Mexican food menu is one of the most comprehensive in the city.\u00a0 In addition to the aforementioned sopaipillas offerings, you’ll find such traditional edible enchantment as breakfast burritos, huevos rancheros, tacos, taquitos, enchiladas, tamales, tostadas, rellenos, burritos, burgers, dinner plates, desserts and even…salads.\u00a0 You’re sure to find something to love.\u00a0 A greater surprise than the sheer number of available options is the “cheap eats” prices.\u00a0 It’s a retro-priced menu that’ll take you back decades when burgers didn’t cost as much as your mortgage.<\/span><\/p>\n

Among the options available on the a la carte menu are tacos: ground beef and hot sauce or shredded chicken and green chile.\u00a0 The fried corn envelope in which each taco is created also houses cheese, lettuce and tomato.\u00a0 The taco shells are pliable and chewy so they don’t fall apart.\u00a0 Alas, neither the hot sauce on the ground beef taco<\/strong><\/em> nor the green chile on the shredded chicken taco<\/strong><\/em> distinguish themselves in terms of heat.\u00a0 In fact, until we inspected the tacos more closely, we wondered if they had been omitted.\u00a0 That’s entirely regrettable considering the generous portion of each protein.\u00a0 The shredded chicken, in particular, is moist and delicious.<\/span><\/p>\n

\"\"<\/a>
Carne Adovada Burrito<\/figcaption><\/figure>\n

Lack of piquancy is certainly not an issue for the gorilla burger<\/strong><\/em> (double meat, double green chile, double cheese, onion, lettuce and tomato), a beefy behemoth made from a full half-pound of beef.\u00a0 It’s served with a large order of crinkled fries and for good measure, small containers of red and green chile on the side.\u00a0 Bursting beyond the confines of two hapless buns, this is a multi-napkin affair sure to find itself onto your wardrobe.\u00a0 You can’t pick it up without a quarter bushel of green chile spilling onto your hands.\u00a0 This is one of the biggest green chile cheeseburgers in the Land of Enchantment and it’s value priced ($7.80 as of July, 2020) among the cheapest.
\n<\/span><\/p>\n

Among the many Stufys surprises is the carne adovada burrito<\/strong><\/em>.\u00a0 My Kim prefers carne adovada unadorned so the accommodating staff omitted the refried beans and home fried potatoes leaving tender tendrils of shredded pork marinated in a lustrous red chile and melted Cheddar cheese sheathed in a thin flour tortilla.\u00a0 This handheld treasure is served a la carte, but without much prodding you can ask for it to be served as a dinner plate with Spanish rice and refried beans.\u00a0 There are five other burritos on the menu: chicharron, shredded chicken, ground beef, combination and refried beans.<\/span><\/p>\n

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Stufy #5 (Apple Pie Filling, Cheese and Powdered Sugar)<\/figcaption><\/figure>\n

There are seven desserts on the menu including sopaipillas three ways: Stufy #5 (apple pie filling, cheese and powdered sugar), sugar sopas (powdered sugar or cinnamon sugar) and plain sopaipillas (one big or two small, depending on our day) served with honey the way New Mexicans love them.\u00a0 During our inaugural visit together, the only sopaipilla my Kim and I actually ordered was the Stufy #5<\/strong><\/em>, a sweet delight I remember having had several decades ago.\u00a0 In 2017, Gastro Obscura chronicled “the long, storied controversy over cheese on apple pie<\/strong><\/a>,” noting that “some love it, some hate it and some don’t know what it is<\/em>.”\u00a0 Count me among those who love it so it stands to reason the Stufy #5 would be a huge hit with me.\u00a0 One nit, however…it could have used even more cheese.<\/span><\/p>\n

Once my Kim espies natillas on the menu, she’s not going to read any further.\u00a0 Stufys natillas<\/strong><\/em> (Spanish pudding made with vanilla and cinnamon) are sweet, rich and lightly dusted with cinnamon.\u00a0 For my Kim, the description “lightly dusted” may as well read “inedible” until she can add even more cinnamon.\u00a0 She likes enough cinnamon to make me sneeze.\u00a0 That’s just how she “enhanced” it once we got home.\u00a0 However you like them, Stufys natillas are very enjoyable.<\/span><\/p>\n

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Natillas<\/figcaption><\/figure>\n

After more than five decades in the Duke City, Stufys continues to create new memories as it wins over new customers.\u00a0 For those of us who have grown up with Stufys, each visit reminds us what we’ve always loves about this New Mexican favorite.<\/span><\/p>\n

Stufys Restaurant<\/strong>
\n1107 Candelaria, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 344-1207
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 8 July 2020
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Gorilla Burger, Shredded Chicken & Green Chile Taco, Ground Beef & Hot Sauce Taco, Carne Adovada Burrito, Natillas, Stufy #5 (Apple pie filling, cheese and powdered sugar)
\nREVIEW #1170<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In a 2015 episode of Food Network Star competition, Lenny \u201cThe Cowboy Chef\u201d McNab committed a serious culinary faux pas that brought about a serious rebuke from one of the celebrity judges.\u00a0 During the \u201cCutthroat Kitchen\u201d heat when contestants were asked to make a breakfast plate, Lenny used masa (corn flour) to make what he called sopaipillas.\u00a0 Judge Bobby Flay took one bite of the “sopaipilla,” found the corn meal disk inedible and spit it out.\u00a0 He then proceeded to give the Cowboy Chef an “if looks could kill” stare over having presenting the tainted tortillas as sopaipillas.\u00a0 Flay was undoubtedly wondering if the Cowboy Chef was really from New York City…as in\u00a0 “New York City!\u00a0 Git a rope. An…<\/p>\n","protected":false},"author":1,"featured_media":55272,"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],"tags":[],"class_list":["post-55262","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-new-mexican","category-new-mexico"],"yoast_head":"\nStufys - 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=55262\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Stufys - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In a 2015 episode of Food Network Star competition, Lenny \u201cThe Cowboy Chef\u201d McNab committed a serious culinary faux pas that brought about a serious rebuke from one of the celebrity judges.\u00a0 During the \u201cCutthroat Kitchen\u201d heat when contestants were asked to make a breakfast plate, Lenny used masa (corn flour) to make what he called sopaipillas.\u00a0 Judge Bobby Flay took one bite of the “sopaipilla,” found the corn meal disk inedible and spit it out.\u00a0 He then proceeded to give the Cowboy Chef an “if looks could kill” stare over having presenting the tainted tortillas as sopaipillas.\u00a0 Flay was undoubtedly wondering if the Cowboy Chef was really from New York City…as in\u00a0 “New York City!\u00a0 Git a rope. 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