{"id":60118,"date":"2022-03-04T00:01:02","date_gmt":"2022-03-04T06:01:02","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=60118"},"modified":"2026-04-06T14:45:59","modified_gmt":"2026-04-06T20:45:59","slug":"vegos-vegan-new-mexican-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=60118","title":{"rendered":"Vegos Vegan New Mexican – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Vegos for Vegan New Mexican Cuisine<\/figcaption><\/figure>\n

“Well, there’s not a taco big enough for a man like me
\nThat’s why I order two or three
\nLet me give you a tip, just try a nacho chip
\nIt’s really good with bean dip.
\nI eat uno, dos, tres, quatro burritos
\nPretty soon I can’t fit in my Speedos
\nWell, I hope they feed us lots of chicken fajitas
\nAnd a pitcher of margaritas.”
\n<\/span><\/em>~ Weird Al Yankovic: Taco Grande<\/strong><\/span><\/p>\n

Growing up in agrarian Northern New Mexico where we grew and consumed the bounty of our gardens was the closest I’ve ever been to a vegetarian or vegan diet.\u00a0 In addition to the beans, pumpkins, corn, carrots, lettuce, apples, pears and strawberries we grew on our farm, my mom prepared quelites (lambs quarters) and verdolagas (purslane), both of which grew wild on our property.\u00a0 Neither I nor any of my brothers and sisters liked these “good for you” “weeds” which we were sure were disgusting medicine in disguise.\u00a0 My parents and grandparents ate quelites and verdolagas like they were made out of chocolate.<\/span><\/p>\n

\"\"
Dining Room<\/figcaption><\/figure>\n

With such healthful, vegetable-rich diets, you’d think Norte\u00f1os would be svelte paragons of dietary restraint.\u00a0 Alas, many of us are the size of sumo wrestlers and practice the same caloric over-achievement as those behemoth brawlers.\u00a0 So where did we go wrong?\u00a0 \u00a0Perhaps Occam’s Razor<\/strong><\/a>, the philosophy that the simplest answer is most often correct, can shed some light on the subject.\u00a0 The most obvious answer, of course, is that we don’t eat a homegrown, vegetable-rich diet.\u00a0 We eat too much of the wrong things.<\/span><\/p>\n

WebMD admits “There\u2019s no denying that Mexican food<\/em> (and by extension New Mexican food) is delicious. But many of the entrees are made with oil, lard, and salt — and loaded with cheese and sour cream. You can get more than a day\u2019s worth of calories, saturated fat, or sodium in a single meal<\/em>.”\u00a0 A dietary disaster is imminent should we continue to load up on the nadir of the foods we love.\u00a0 Among them are burritos the size of battleship carriers stuffed with road graders of high-fat cheese and sour cream within the confines of a flour tortilla so big it could serve as a canopy for a pergola.<\/span><\/p>\n

\"\"
Chips and Con Queso<\/figcaption><\/figure>\n

Then there’s our beloved refried beans, usually made with a shovelful of lard and topped with enough shredded cheese to cover a football field.\u00a0 Speaking of cheese, one of the biggest caloric culprits is queso which is made from a block of thick, creamy cheese we eat by the cauldron along with about a thousand tortilla chips.\u00a0 Even the taco salad, which sounds as if it should be healthy, is a calorie bomb.\u00a0 The fried shell alone has enough calories for a developing nation and that’s before you fill it with ground beef, cheese, and sour cream.\u00a0 You can’t leave out (though you should) the fat- and sodium-rich quesadilla or the chimichanga, a fried burrito.\u00a0 Is it any wonder diabetes and heart disease are rampant.<\/span><\/p>\n

Sure there are dietary alternatives that are much healthier than our sacrosanct New Mexican foods.\u00a0 Surely life is still worth living if we couldn’t enjoy our favorite indulgences.\u00a0 If only the foods with we grew up and love more than we do the UNM Lobos were available in heart-healthy form while retaining all the flavor we cherish from fat (remember, fat is flavor) and sodium.\u00a0 Why didn’t someone tell me earlier there is such a restaurant?\u00a0 It’s called Vegos and it’s been “slinging vegetables since 2019<\/em>.”\u00a0\u00a0<\/span><\/p>\n

\"\"
Elotes<\/figcaption><\/figure>\n

To be fair, Vegos was slinging vegetables within the motorized confines of a food truck until rather recently.\u00a0 In 2021, Vegos earned a Local Heroes Award<\/strong><\/a> for “Best Food Truck” from the savvy voters at Edible New Mexico<\/strong><\/a>.\u00a0 In my defense (and to my current consternation), too many failed attempts to visit food trucks who don’t post their locations and hours online have sourced me somewhat on the concept.\u00a0 In 2020, Vegos placed third in Edible’s best food truck voting.\u00a0 That same year Chef-Owner Elizabeth Bibiano placed second for 2020 Albuquerque’s choice for Best Chef in the city.<\/span><\/p>\n

All the love Vegos has been receiving isn’t just local. In 2020, PETA encouraged diners to “Let’s Stop Specieist Eating and Go For One of These Delicious Vegan Burritos<\/strong><\/a>” and compiled a list of where you can get the very best among them across the fruited plain.\u00a0 The Vegan Steak Burrito from Vegas made the anointed list.\u00a0 Here’s what PETA wrote: “Vegos\u2014a pop-up and catering vegan establishment\u2014offers its Vegan Steak Burrito as a part of a box lunch with beans, rice, and house-fried blue corn chips. It\u2019s stuffed with rice, beans, and vegan steak (made of seitan) and served with a side of red and green chile sauce<\/em>.”<\/span><\/p>\n

\"\"
Sopaipilla Stuffed With Calabasitas<\/figcaption><\/figure>\n

Vegos has also been featured in New Mexico Magazine<\/strong><\/a> as well as The Albuquerque Journal<\/strong><\/a>.\u00a0 Again, why didn’t someone tell me how good Vegos is earlier?\u00a0 Maybe what matters is that I have found it and discovered that healthy, vegan New Mexican food can be delicious.\u00a0 Vegos won’t necessarily change my lifestyle, but it does provide a tasty and healthy alternative when my waistline and that infernal scale are telling me it’s time to visit Vegos again.<\/span><\/p>\n

Chef Bibiano is originally from Colorado, but the chile served at Vegos is strictly New Mexican.\u00a0 So is the menu…mostly.\u00a0 You’ll probably recognize everything on that menu though unless you know your way around plant-alternative ingredients, the composition of some items might surprise you a bit.\u00a0 There is, for example, a chicken sandwich called “Nobody Calls Me Chicken<\/em>” constructed from a soy-based product with more than 15 spices and sauces.\u00a0 There’s also a jackfruit tamale.\u00a0 Jackfruit has a meat-like texture.\u00a0 Though it tastes like a combination of banana and pineapple, with hints of apple or mango (as you may know if you’ve ever had a jackfruit shake at a Vietnamese restaurant), under the right hands, you might think you’re eating pork.<\/span><\/p>\n

\"\"
Jackfruit Enchiladas with Beans and Rice<\/figcaption><\/figure>\n

Vegos is ensconced in a relatively nondescript shopping center on Carlisle just south of Montgomery. Its hours of operation (Tuesday and Wednesday 3pm-8pm; Thursday – Saturday : Breakfast 7:30-11am and Dinner 3-8pm) made me remember why we hadn’t visited sooner.\u00a0 We like a good lunch.\u00a0 Okay, so the hours aren’t convenient for us, but it’s not very far from our Rio Rancho home and the little restaurant generates some very good aromas that greet you as you enter the place and walk up to place your order.\u00a0 There’s probably seating for only about a dozen guests and you’ll probably get to know your neighbors.<\/span><\/p>\n

The menu<\/strong><\/a> is similar to the menu at your other favorite New Mexican restaurants.\u00a0 It’s broken up into familiar categories: burritos (seven of them), specialties (such as enchiladas and chile rellenos), sweets and sides.\u00a0 There’s an agua fresca of the day to slake your thirst (or maybe quell the burn from that chile).\u00a0 Start off with a side of queso with chips<\/strong><\/em>.\u00a0 You might not notice that cashews are one of the ingredients from which the queso is made, but you will notice it’s got a bit of heat.\u00a0 The chips are crispy and low in salt.\u00a0<\/span><\/p>\n

\"\"
Conchas<\/figcaption><\/figure>\n

There\u2019s a scene in the 2006 lucha libre (Mexican professional wrestling) comedy film Nacho Libre in which Nacho\u2019s ectomorphic tag team partner Esqueleto (\u201cthe skeleton\u201d) orders two grilled, buttered and chile-dusted elotes<\/strong> <\/em>(corn-on-the-cob) from a street vendor. Esqueleto graciously attempts to hand one to Nacho who rebuffs the offer, knocks the elotes to the ground and bellows \u201cget that corn out of my face!\u201d Heck, for offering me an elote Esqueleto would be my best friend.\u00a0 That’s especially true if the elote is as good as Vegos serves them. Vegos toasts two sweet corn cobs, rolls them in some garlic aioli, sprinkle some fresh cilantro and finish it with our seasoned nut mixture (including almonds) and a slice of lime.\u00a0 It may not be slathered in butter or piled with cheese, but it’s pretty darned good.<\/span><\/p>\n

Vegos introduced my Kim to the first stuffed sopaipilla<\/strong><\/em> she’s ever finished.\u00a0 It wasn’t the stuffed sopaipilla on the menu (house-made sopaipilla stuffed with seasoned pinto beans, potatoes, your choice of filling, chile and topped with queso, lettuce, tomato, onion).\u00a0 Ever fearful of chile that bites back, she asked for her sopaipilla to be stuffed with calabasitas.\u00a0 It turned out to be a very good stuffed sopaipilla courtesy of some super tasty calabasitas and a blanket of molten queso.<\/span><\/p>\n

\"\"
Pumpkin Empanadas<\/figcaption><\/figure>\n

My friend Carlos tells me “who needs donuts when you’ve got conchas<\/em>,” the crusty, cookie-swirl topped Mexican\u00a0 pan dulce (or sweet bread).\u00a0 Conchas–which means “shells”–in Spanish, because the twisted streusel top looks like a seashell) are Mexico\u2019s national sweet bread. The yeasted vanilla bread roll is catching on across the border, too.\u00a0 Vegos’ version is very good (maybe as good as those we’ve had made with pork lard and sweet butter).\u00a0 A concha bun, by the way, is the canvas upon which the aforementioned Nobody Calls Me Chicken sandwich is made.\u00a0 <\/span><\/p>\n

Another post-prandial pastry you’re bound to love is pumpkin empanadas<\/strong><\/em>. Empanadas are extremely versatile; they can be fried or baked pastries stuffed with sweet or savory fillings. They’re beloved throughout Spanish-speaking nations. The name comes from the Spanish verb empanar, which means to wrap in bread.\u00a0 Their origin may well have stemmed from the Moors who occupied Spain for hundreds of years.\u00a0 Vegos’ pumpkin empanadas are so good, it made me wonder what else they can put in them.\u00a0 Sweet or savory, they’re bound to be delicious.\u00a0 <\/span><\/p>\n

Vegos creates delicious, familiar food from scratch with ingredients you may not have conceived of.\u00a0 Those vegan ingredients elevate New Mexican food with healthy options of favorites with which we grew up.<\/span><\/p>\n

Vegos Vegan New Mexican<\/strong>
\n4003 Carlisle, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 554-1041
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 4 March 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chips and Con Queso, Elotes, Conchas, Pumpkin Empanadas, Jackfruit Enchiladas with Beans and Rice, Sopaipilla Stuffed With Calabasitas
\nREVIEW #1260<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Well, there’s not a taco big enough for a man like me That’s why I order two or three Let me give you a tip, just try a nacho chip It’s really good with bean dip. I eat uno, dos, tres, quatro burritos Pretty soon I can’t fit in my Speedos Well, I hope they feed us lots of chicken fajitas And a pitcher of margaritas.” ~ Weird Al Yankovic: Taco Grande Growing up in agrarian Northern New Mexico where we grew and consumed the bounty of our gardens was the closest I’ve ever been to a vegetarian or vegan diet.\u00a0 In addition to the beans, pumpkins, corn, carrots, lettuce, apples, pears and strawberries we grew on our farm, my…<\/p>\n","protected":false},"author":1,"featured_media":60125,"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":[440,112,141,5647,570],"tags":[1765,1768,1674,1381,1766,1767,1764,1763],"class_list":["post-60118","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-new-mexican","category-new-mexico","category-rating-n-r","category-vegetarianvegan","tag-calabasitas","tag-chips-con-queso","tag-conchas","tag-elotes","tag-jackfruit-enchiladas","tag-pumpkin-empanadas","tag-stuffed-sopaipilla","tag-vegan-new-mexican"],"yoast_head":"\nVegos Vegan New Mexican - 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=60118\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Vegos Vegan New Mexican - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Well, there’s not a taco big enough for a man like me That’s why I order two or three Let me give you a tip, just try a nacho chip It’s really good with bean dip. I eat uno, dos, tres, quatro burritos Pretty soon I can’t fit in my Speedos Well, I hope they feed us lots of chicken fajitas And a pitcher of margaritas.” ~ Weird Al Yankovic: Taco Grande Growing up in agrarian Northern New Mexico where we grew and consumed the bounty of our gardens was the closest I’ve ever been to a vegetarian or vegan diet.\u00a0 In addition to the beans, pumpkins, corn, carrots, lettuce, apples, pears and strawberries we grew on our farm, my…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=60118\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2022-03-04T06:01:02+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T20:45:59+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/03\/Vegos06-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"10 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60118#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60118\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Vegos Vegan New Mexican – Albuquerque, New Mexico\",\"datePublished\":\"2022-03-04T06:01:02+00:00\",\"dateModified\":\"2026-04-06T20:45:59+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60118\"},\"wordCount\":1794,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60118#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/03\\\/Vegos06-scaled.jpeg\",\"keywords\":[\"Calabasitas\",\"Chips Con Queso\",\"Conchas\",\"Elotes\",\"Jackfruit Enchiladas\",\"Pumpkin Empanadas\",\"Stuffed Sopaipilla\",\"Vegan New Mexican\"],\"articleSection\":[\"Albuquerque\",\"New Mexican\",\"New Mexico\",\"Rating: N\\\/R (Not Rated)\",\"Vegetarian\\\/Vegan\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60118#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60118\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60118\",\"name\":\"Vegos Vegan New Mexican - 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