{"id":60309,"date":"2025-10-15T00:01:25","date_gmt":"2025-10-15T06:01:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=60309"},"modified":"2026-04-05T11:45:58","modified_gmt":"2026-04-05T17:45:58","slug":"hello-deli-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=60309","title":{"rendered":"Hello Deli – Albuquerque, New Mexico"},"content":{"rendered":"
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Hello Deli in the Journal Center Area<\/figcaption><\/figure>\n

HELLO DELI
\n(to the tune of Hello Dolly)
\n“Hello Deli,<\/em>
\nthis is Joe, Deli<\/em>
\nwould you please send up<\/em>
\na nice corned beef on rye.<\/em>
\nA box of RITZ, Deli<\/em>
\nand some Schlitz, Deli<\/em>
\nSome chopped liver<\/em>
\nand a sliver of your, apple pie.<\/em>
\nTurkey Legs, Deli<\/em>
\nhard boiled eggs, Deli<\/em>
\nand a plate of those potatoes you french fry, oh<\/em>
\nDon’t be late, Deli<\/em>
\nI just can’t wait Deli,<\/em>
\nDeli without breakfast, I’d just die<\/em>.”
\n~ Frank Jacobs (Writer for MAD Magazine)<\/strong><\/p>\n

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

In 2016, BBC Travel lamented the imminent demise of the New York City deli. \u00a0“Not the\u00a0corner markets or bodegas that appear on nearly every New York block<\/em>,” but “the true New York City delicatessen: the brick and mortar expression of the American immigrant experience, the very culinary soul of the city<\/em>. “Some 80 years ago, New York City was home to three or four thousand delis. Today, there are less than 24<\/em>.” \u00a0That true New York City delicatessen of which BBC Travel wrote showcased “the food of the Eastern European peasantry \u2013 smoked sausages and cured meats, smoked cabbage and offal stews and dark bread, salted fish and boiled dumplings<\/em>.” \u00a0The primary draw to the New York City deli has always been beef \u2013 “corned or pastrami\u2019d, put in a hot dog or, in the case of tongue, pickled<\/em>.”<\/p>\n

Transplanted New Yorkers of my acquaint remind me there are no true delis in New Mexico–despite restaurants such as Hello Deli “usurping” the name Deli. \u00a0By strict definition, they’re absolutely correct. A delicatessen, or \u201cdeli” for short, is a store where people can go to buy ready-to-eat items such as cold cut meats, sliced cheeses, sandwiches, breads, salads and so much more. \u00a0By New York City standards, a true deli is a reflection of the Jewish experience centered largely on pastrami and corned beef deftly sliced in front of you by a skilled counterman.<\/p>\n

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Green Chile Chicken Soup<\/figcaption><\/figure>\n

So, if Hello Deli is not a deli, what exactly is it? \u00a0Let’s explore the lexicon. \u00a0Could Hello Deli be a diner? \u00a0Serious Eats<\/strong><\/a> lists the characteristics that make up a diner: \u00a0breakfast all day, warm and sassy welcome for all greeters, modest pricing, counter and table\/booth seating, quick service and anonymity of the short-order staff. \u00a0Is Hello Deli a restaurant or cafe? Generally speaking, a restaurant refers to any establishment that serves food and beverages. Meanwhile, cafes are places that serve different types of coffee and drinks. Following that logic, all cafes are restaurants \u2013 but not all restaurants are cafes.<\/p>\n

By that definition, Hello Deli can’t be a cafe which purists would also define as\u00a0a restaurant that does not offer table service and customers order their food from a counter then serve themselves. \u00a0If my little exercise in lexicology only served to confuse matters, it’s more important that by any name or definition, Hello Deli has been satisfying Duke City diners (a customer at an eatery) for more than three decades. \u00a0For seven days a week, it’s a home away from home to the industrious folks who call the Journal Center area their place of employment. \u00a0For the rest of us, Hello Deli is a destination when we’re craving hearty portions, breakfast all day, low prices, delicious food and great service.<\/p>\n

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Green Chile Cheeseburger with Fries<\/figcaption><\/figure>\n

On some weekdays for lunch, lines snake beyond the entrance to the counter where you place your order. \u00a0Fortunately the well-practiced staff keeps things moving, pleasing throngs of hungry diners with grace and smiles. \u00a0You might even run into former owner Marcus Cassimus, a grizzled gentleman conspicuous for two reasons. \u00a0First is his height. \u00a0Marcus played basketball with the Greek National Basketball Team years ago. \u00a0Second is his peripatetic presence. \u00a0He may be the erstwhile boss and former owner, but he’ll escort guests to their tables, deliver orders, flit between tables to ensure his guests are happy…basically anything needed to be done.\u00a0 \u00a0Marcus retired in 2025, leaving Hello Deli in great hands with his daughter now running the show.\u00a0 Predictably Marcus didn’t find enough to keep him busy as a retiree, so he stops by and helps out at the restaurant four or five times a week.\u00a0 \u00a0Marcus has also very kind to pets (or at least to The Dude). \u00a0During one visit, he brought a breakfast’s worth of ham for our debonair dachshund.<\/p>\n

Hello Deli may not offer a true New York deli experience, but it does offer generous portions of delicious food New Mexicans crave. \u00a0 A formidable menu ensures there’s something for everyone. \u00a0There’s a reason Hello Deli’s motto is “Say hello to more choices.” \u00a0Here’s how the restaurant’s (cop-out?) website describes breakfast: \u00a0“Hello Deli has all your favorites or try our famous chicken fried steak burrito or savory-sweet Santa Fe blue corn pancakes, all cooked on the double<\/em>.” \u00a0Lunch reads just as invitingly: “Hello Deli fights the lunchtime blahs with savory sandwiches, fresh salads, glorious wraps and hearty burgers along with flavorful sides like our Jalapeno Mac and Cheese<\/em>.”<\/p>\n

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Gyros<\/figcaption><\/figure>\n

5 April 2022<\/strong>: When my Kim toiled for the Associated Press (walking distance to the Hello Deli), she regaled me with tales of almost daily visits to the area favorite. \u00a0That’s probably why she never suggested it during one of our excursions. \u00a0When she finally brought me to Hello Deli, she virtually insisted (not that she got any argument from me) we order the green chile chicken soup<\/strong><\/em>. \u00a0As a ten-time judge at the Roadrunner Food Bank’s annual Souperbowl, I’ve had (literally) gallons of that enchanting elixir and have never tired of it. \u00a0Hello Deli’s version is top-shelf, among the best in Albuquerque. \u00a0It’s got the comforting qualities common to all great soups and it’s a composition of ingredients that work very well together. \u00a0The green chile has a nice intensity. \u00a0There’s plenty of shredded cheese swimming among the creamy composition and the chicken is seasoned well and delicious.<\/p>\n

5 April 2022<\/strong>: In the May, 2022 edition of New Mexico Magazine<\/strong><\/a>, the Land of Enchantment’s sacrosanct green chile cheeseburger was celebrated. \u00a0The cover story depicted an exemplar of one of our state’s most beloved foods. \u00a0Order Hello Deli’s green chile cheeseburger<\/strong><\/em> and you’ll quickly find out why we love them so much. \u00a0A thick beef patty topped with pleasantly piquant green chile then sheathed in a molten blanket of cheese is just the starter. \u00a0Add lettuce, tomato and a smear of mustard and you’re in for a terrific treat between sesame seed buns. \u00a0The burger is served with thinly-cut French fries and a pickle spear.<\/p>\n

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Sweet Roll<\/figcaption><\/figure>\n

5 April 2022<\/strong>: With an founding owner named Marcus Cassimus, is it any surprise the menu includes a spate of Greek items: Hello Gyro, Olympic Omelet, Greek salad and the Hello Corfu salad. \u00a0My Kim loves the Hello Gyro<\/strong><\/em> \u00a0served with plenty of garlicky, tender gyro meat sliced thickly and nestled \u00a0on a warm pita which also envelops onion, tomato and lots of creamy tzatziki sauce. \u00a0This terrific gyro is served with a pickle spear and a two-pack of saltine crackers. \u00a0The former makes sense. \u00a0We weren’t sure about the crackers. \u00a0In far too many Greek restaurants, we tend to order “double meat” not just because we love the lamb-beef amalgam, but some restaurants are rather parsimonious with their gyros. \u00a0Not so at Hello Deli.<\/p>\n

5 April 2022<\/strong>: Only two desserts adorn the menu, a house-baked cookie and a house-baked sweet roll. \u00a0Technically, you can also have something sweet from the waffles\/pancakes menu<\/strong><\/a>. \u00a0The sweet roll<\/strong><\/em> is a thing of beauty with gobs of glazed frosting and nearly enough cinnamon for my Kim. \u00a0They’re freshly baked to order which means you might have to wait a few minutes for one. \u00a0It’s worth it! \u00a0 If you want to trade your buns of steel for buns of cinnamon (stolen from Ellen Degeneres), this is a good start.<\/p>\n

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Chocolate Chip Pancakes<\/figcaption><\/figure>\n

23 April 2022<\/strong>: Former (and last) Gourmet Magazine editor-in-chief Ruth Reichl once wrote “I am here to say that there is nothing \u201ceveryday\u201d about pancakes. Their entire purpose in life is to prove that a few simple ingredients can become absolutely extraordinary. They exist to wake you up, make you happy and send you out into the world with hope in your heart. That\u2019s a tall order for a little cake, and it cannot be achieved by stinting. The minute you start worrying that they\u2019re too rich you\u2019ve defeated the whole purpose of pancakes<\/em>.” \u00a0Many of us–including Shaggy and Scooby Doo–would agree. \u00a0Pancakes are an extraordinary every meal delight.<\/p>\n

15 October 2025<\/strong>:\u00a0 Modern gourmet trends have transformed the once simple pancake into a sophisticated dish with global influences.\u00a0 \u00a0In the Land of the Free and Home of the Brave, chefs and home cooks now experiment with flavor combinations such as ricotta cheese, lemon zest, fruit compotes, and other formerly nontraditional additions.\u00a0 \u00a0Among the very most delicious of those experiments is chocolate chip pancakes<\/strong><\/em>.\u00a0 Hello Deli ups the ante by serving two large fluffy orbs with chocolate syrup, caramel syrup, chocolate chips and whipped cream.\u00a0 They’re a chocoholic’s dream and a cardiologist’s nightmare.<\/p>\n

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Santa Fe Cakes<\/figcaption><\/figure>\n

It’s not often we’re surprised by pancakes, but Hello Deli managed to blow us away with an offering called Santa Fe Cakes<\/strong><\/em>. \u00a0They’re virtually everything you would want a pancake to be and much more. \u00a0So much more! \u00a0Picture two near plate-sized blue corn pancakes with Cheddar and Jack cheese, green chile and pi\u00f1on baked right in served with your choice of bacon, ham, sausage or chorizo and two eggs (any style) for a pittance more. \u00a0What makes these pancakes so downright delicious is the melding of ingredients you might not think would go well on pancakes slathered with syrup. \u00a0The green chile provides searing heat, the Cheddar and Jack provide sharp, salty contrasts and the pi\u00f1on lends its woodsy qualities. \u00a0These pancakes are extraordinary!<\/p>\n

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Hello Cubana with Onion Rings<\/figcaption><\/figure>\n

23 April 2022<\/strong>: \u00a0Talk about an identity crisis. \u00a0 The Cuban sandwich is not from Cuba. \u00a0Nor is it from Miami. \u00a0It actually originated in Tampa, Florida. \u00a0So says a Tampa Cultural History video series<\/strong><\/a> that’s both educational and informative. \u00a0The official recipe as described on a Tampa city resolution signed in 2012 calls for “crispy white Cuban bread, scored by slipping narrow strips of palmetto fronds into the dough before it’s baked. Then comes ham, sliced thin and lightly sweetened, followed by roast pork in a citrusy mojo sauce and a layer of salty Genoa salami. It’s finished off with Swiss cheese; three dill pickle slices (no more, no fewer); and yellow mustard, before the whole thing is pressed until the bread is warm and the ingredients meld<\/em>.”<\/p>\n

It goes without saying that a number of liberties have been taken with Tampa’s sacrosanct sandwich. \u00a0The further away you are from Tampa, the more brazen those liberties tend to be. \u00a0At least Hello Deli doesn’t claim to serve an authentic Tampa-style Cubano. \u00a0In fact, Hello Deli’s sandwich is called Hello Cubana<\/strong><\/em> and it’s pretty darned good (thank you, Andrew, for recommending it). \u00a0This sandwich is made with thinly sliced pork and ham topped with lettuce and pickles on a French roll with mayo, mustard and chipotle sauce. \u00a0Thinly sliced doesn’t mean it’s not piled on. \u00a0A generous amount of both pork and ham lay under a molten blanket of mozzarella with a thin sheen of chipotle sauce peeking through. \u00a0That chipotle sauce is so good you’ll want more of it. \u00a0The French bread is sweet and chewy, a nice canvas for a very good sandwich.<\/p>\n

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Big Breakfast Burrito<\/figcaption><\/figure>\n

23 April 2022<\/strong>: My friend Bruce “Sr Plata” Silver’s antenna was raised when he perused Hello Deli’s menu and espied chicken fried steak burrito\u00a0<\/strong><\/em>(scrambled eggs, chicken fried steak, hash browns, cheese and diced green chile in a flour tortilla, smothered with gravy). \u00a0We planned to visit the restaurant and determine if this creation is genius or madness. \u00a0My Kim beat us to it though someone’s going to have to tell her it’s not a chicken fried steak without gravy. \u00a0Worse, she asked that it be served without green chile and hash browns. \u00a0Aargh! \u00a0For what it was worth, the idea is probably genius, but my Kim rendered it incomplete genius…maybe grade school honor student genius.<\/p>\n

15 October 2025<\/strong>: The Big Breakfast Burrito at Hello Deli may not be the largest burrito in the world<\/strong><\/a> (that distinction goes to a 12,785-pound burrito created in Baja California,\u00a0 Mexico, on 3 November 2010) but it may look that way.\u00a0 Aptly named, the Big Breakfast Burrito\u00a0<\/strong><\/em>(scrambled eggs, hash browns, choice of meat (sausage, bacon or ham)\u00a0 with papitas, cheese and smothered in red or green chile (or both) it’s a behemoth covering most of the plate.\u00a0 Easily more than a pound, it’s large enough for two meals if you can surmount the temptation to eat it all in one sitting (it’s that tasty).\u00a0 Ask for caramelized onions on top and all three porcine meats to make it even better.\u00a0 An extra portion of both red and green chile is a given; you can never have enough chile.\u00a0 There’s another Guinness record this burrito won’t be breaking any time soon.\u00a0 You won’t beat the fastest time to eat a burrito<\/strong><\/a> (32.35 seconds).<\/p>\n

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Prime Rib Sandwich<\/figcaption><\/figure>\n

14 June 2022<\/strong>: There are recipe sites online that actually advocate using leftover roast beef to construct a prime rib sandwich.\u00a0 That’s almost as egregious as trying to pass off a Timex as a Rolex.\u00a0 If you want a great prime rib sandwich<\/strong><\/em>, look no further than Hello Deli for the real thing.\u00a0 The prime rib is sliced supermodel thin and has a melt-in-your-mouth texture and flavor.\u00a0 That prime rib is piled on generously and nestled between Hello Deli’s sweet, delicious french roll.\u00a0 It’s topped with pearlescent grilled onions and molten melted mozzarella cheese.\u00a0 When you have a prime rib sandwich this good, no substitute will do.<\/p>\n

8 March 2023<\/strong>: The Travel explains that Biscuits and Gravy are the “Finest Thing to Come out of Appalachia<\/strong><\/a>.” \u00a0Although some culinary historians believe that biscuits and gravy might have been providing sustenance to American soldiers as early as the Revolutionary War, the prevailing opinion of most food experts is that their genesis is the 1800s and Southern Appalachia’s lumber industry.\u00a0 \u00a0Even if you don’t have Southern roots, it’s possibly a wave of nostalgia still grips you when you see them on the menu. \u00a0Biscuits and gravy are Americana on a plate, a hearty stick-to-your-ribs meal that’s become a staple across the fruited plain. \u00a0Once a heavy and overly filling dish with a week’s worth of calories, today a lighter and flakier biscuit is now more likely and the gravy is now more creamy and often flecked with pepper.<\/p>\n

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Biscuits & Gravy with Sausage, Hash Browns and Two Eggs<\/figcaption><\/figure>\n

Order Hello Deli’s biscuits and gravy<\/strong><\/em> (two homemade biscuits smothered in country-style sausage gravy, two eggs any style, sausage and hash browns) and you probably won’t need to eat again that week…er, day. \u00a0Our friend Lynn Garner got through about half the plate before declaring “no mas<\/em>.” \u00a0That certainly made The Dude happy as it meant Lynn could focus more attention on him. \u00a0The biscuits certainly warranted attention. \u00a0They’re the antithesis of the crumble apart biscuits (too much flour to the dough) with no integrity. \u00a0These were light and fluffy, the type of which you can actually slather butter and jelly on. \u00a0The gravy was flecked with pepper, giving it an assertiveness that paired well with the spicy breakfast sausage.<\/p>\n

8 March 2023<\/strong>: Most of us are acquainted with the Ides of March which transpires annually on March 15th and coincides with the first full moon of the month. \u00a0That date is forever associated with the assassination of Julius Caesar by senators hoping to preserve the Roman Republic. \u00a0In 2013, the city of Omaha, Nebraska declared the Eve of The Ides of March (March 14th) National Reuben Sandwich Day. \u00a0It’s a day that should be marked in any sandwich and meat lover’s calendar. \u00a0It’s certainly a day some of us (Roberto, are you reading this?) will surely celebrate with a Reuben or two.<\/p>\n

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Hello Reuben and Green Chile Chicken Soup<\/figcaption><\/figure>\n

It’s long been my contention that the Albuquerque’s has only three Reuben sandwiches worth celebrating: \u00a0My Mom’s<\/strong><\/a> (available only on some “Throwback Thursdays”), The Farmacy<\/strong><\/a>, \u00a0and Vinaigrette<\/strong><\/a>. \u00a0Add the Hello Reuben<\/strong><\/em> (lean corned beef or turkey, sauerkraut, melted Swiss and Hello Deli dressing piled on grilled rye) to that esteemed list. \u00a0This is a sandwich as good as you’ll find in the metropolitan area, each component a compliment to the others. \u00a0The slightly tangy sauerkraut pairs beautifully with the sweet Hello Deli dressing which serves as a magnificent foil to the salty, lean corned beef. \u00a0Lynn did remind me it would have been better with double meat (or preferably double the number of sandwiches).<\/p>\n

6 October 2023<\/strong>: The Cambridge Dictionary defines a “power breakfast<\/em>” as “an occasion at which people eat breakfast while they are working and t<\/a>alking about business<\/em>.” \u00a0It’s been my experience that (at least in the world of Information Technology) every breakfast with work colleagues degrades into “shop talk<\/em>.” \u00a0Doesn’t that sound like a terrible way to start a day that will likely (maybe inevitably) end up with overtime? \u00a0I like Hello Deli’s definition of “Power Breakfast” much more. \u00a0There are five items on the “Power Breakfast” menu. \u00a0None include red or green chile.<\/p>\n

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Fruity Power Bowl<\/figcaption><\/figure>\n

If you’ve ever had the fabulous “Betty Bowl” at Meraki’s Coffee & Market<\/strong><\/a> on Eubank, you’ve had a version of a power breakfast. \u00a0It’s a much better way to wake up than talking shop with colleagues. \u00a0Hello Deli offers both savory (tricolor quinoa, spinach, mushrooms, bell pepper, onion, and Feta topped with two eggs any style) and \u00a0fruity power bowls <\/strong><\/em>(tricolor quinoa cooked in coconut milk topped with fruit, slivered almonds, cinnamon, and more coconut milk). \u00a0It’s not quite as fruity as I may have liked, but the bananas, strawberries and blueberries have a fresh flavor. \u00a0Cinnamon is the perfect condiment for this bowl.<\/p>\n

09 April 2024<\/strong>: \u00a0The Skillet<\/strong><\/a> restaurant in Las Vegas, New Mexico boasts of a 300 pound cast iron skillet that hangs above the front door. It was a friend\u2019s challenge prompted owner Isaac Sandoval to fashion \u201cthe world\u2019s largest skillet,\u201d the 300-pound cast iron pan with a diameter of more than three-feet. \u00a0The pan wasn\u2019t just the envy of any every smithy in the west; the Sandovals actually started preparing and sharing meals on the sizeable skillet, feeding much of the university\u2019s populace. \u00a0Their green chile quesadilla which fed hundreds was a huge hit and for many of the students, an introduction to New Mexico\u2019s sacrosanct chile.<\/p>\n

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Meat Lover Skillet<\/figcaption><\/figure>\n

Hello Deli offers three skillet dishes: Santa Fe Skillet (with cheese and chorizo, smothered in red or green chile), Meat Lover Skillet<\/strong><\/em> (with grilled ham, bacon, sausage and cheese, smothered in red or green chile) and a Heart-Healthy Skillet. \u00a0Skillets are served with two eggs any style, papitas, grilled onions, bell peppers, olives and a flour tortilla. \u00a0Each skillet is a meal that could serve a Lobo football player. \u00a0They’re absolutely huge! \u00a0Two eggs prepared any way you want them blanket all other skillet meal ingredients with the meats and papitas peeking out. \u00a0The papitas are wonderful, crispy on the outside and soft on the inside. \u00a0My Kim had her meat lover skillet sans chile. \u00a0Yes, that’s a mortal sin, but she loved her skillet nonetheless.<\/p>\n

9 April 2024<\/strong>: \u00a0Hello Deli has a thing for Santa Fe. \u00a0Two of my favorite Hello Deli dishes are named for New Mexico’s capital city. \u00a0Fittingly they’re just a bit different. \u00a0The Santa Fe cakes (blue corn pancakes with Cheddar and Jack cheese, green chile and pi\u00f1on baked right in) are everything you want in a pancake and more. \u00a0Similarly, the Santa Fe skillet<\/strong><\/em> meal has absolutely everything you could conceivably want in a skillet meal. \u00a0The red and green chile play very well with the chorizo. \u00a0There’s nothing especially piquant on the skillet, but everything works oh-so-good together. \u00a0 This skillet may not weigh 300-pounds, but you’ll be challenged to finish it.<\/p>\n

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The Santa Fe Skillet<\/figcaption><\/figure>\n

22 November 2024<\/strong>:\u00a0 Huevos Rancheros are a ubiquitous breakfast staple throughout Mexico and the United States. “The idea is pretty much the same everywhere: two eggs over easy over a flat tortilla and topped with ranchero sauce and other condiments<\/em>.”\u00a0 Cough, gasp…did I really type “ranchero sauce.”\u00a0 That’s because I cut and paste that description from the omniscient internet.\u00a0 In New Mexico, our “ranchero sauce” is red or (and) green chile.\u00a0 As for who first created huevos rancheros, the name probably tells the whole story.\u00a0 The recipe originated among ranchers…save for those in New Mexico who don’t know what ranchero sauce is.<\/p>\n

I probably wouldn’t have ordered huevos rancheros<\/strong><\/em> at Hello Deli had the menu description included “ranchero sauce.”\u00a0 That’s nearly as offensive to this Norte\u00f1o as the spelling “chili.”\u00a0 \u00a0Hello Deli’s menu describes the popular dish as “t<\/em>wo eggs any style served on a flour tortilla with hashbrowns or papitas, whole pinto beans, cheese, and red or green chile<\/em>.”\u00a0 If you’re thinking “what do you want–New Mexico phrasing or a great breakfast?” I’m a greedy guy and want both.\u00a0 Fortunately Hello Deli’s huevos rancheros are outstanding.\u00a0 Not just good or very good.\u00a0 They’re among the best huevos rancheros in New Mexico.\u00a0 Red and green chile make it so (though it could be argued that red and green chile would make a flip flop taste great).<\/span><\/p>\n

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Huevos Rancheros<\/figcaption><\/figure>\n

20 November 2024<\/strong>:\u00a0 Perusing the breakfast menu is a joy though some New Mexicans might take umbrage at seeing a plate called Ol’ Traditional.\u00a0 For those of us born-and-bred in the Land of Enchantment, Ol’ Traditional would be a dish slathered in red and (or) green chile.\u00a0 At Hello Deli, Ol’ Traditional<\/strong><\/em> includes two eggs any style, hashbrowns, toast or French toast and\u00a0 your choice of bacon, ham, sausage or chorizo.\u00a0 This bounteous breakfast isn’t exactly traditional in New Mexico, but it’s the type of breakfast plate you might find in Chicago where my bride was born.<\/p>\n

Admittedly very few New Mexicans would kick this plate off the table–especially if you ask for it to be served with a side of red or green chile (or even salsa).\u00a0 My Kim believes Hello Deli’s French toast are “best in the city” caliber as is the maple syrup with which those French toast are slathered.\u00a0 A hint of vanilla on both is probably why.\u00a0 Two strips of bacon, each at least seven-inches long is reason enough to love this dish.\u00a0 As is the generous portion of papitas, cubes of terrific tubers salted just right.<\/p>\n

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Ol’ Traditional<\/figcaption><\/figure>\n

Albuquerque’s Hello Deli may not be a true deli in the New York sense, but it’s one heckuva popular diner slash restaurant with a loyal following that now includes a certain gastronome who was late to the game.<\/p>\n

Hello Deli<\/strong>
\n7600 Jefferson, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 797-3354
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 20 November 2024
\n1st VISIT<\/strong>: 5 April 2022
\n# OF VISITS<\/strong>: 6
\nRATING<\/strong>: Excellent<\/strong><\/span> – High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Green Chile Cheeseburger, Gyros, Cinnamon Roll, Green Chile Chicken Soup, Hello Cubana, Chicken Fried Steak Burrito, Santa Fe Cakes, Reuben, Biscuits and Gravy, Santa Fe Skillet, Meat Lover Skillet, Huevos Rancheros, Chocolate Chip Pancakes
\nREVIEW #1263<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

HELLO DELI (to the tune of Hello Dolly) “Hello Deli, this is Joe, Deli would you please send up a nice corned beef on rye. A box of RITZ, Deli and some Schlitz, Deli Some chopped liver and a sliver of your, apple pie. Turkey Legs, Deli hard boiled eggs, Deli and a plate of those potatoes you french fry, oh Don’t be late, Deli I just can’t wait Deli, Deli without breakfast, I’d just die.” ~ Frank Jacobs (Writer for MAD Magazine) In 2016, BBC Travel lamented the imminent demise of the New York City deli. \u00a0“Not the\u00a0corner markets or bodegas that appear on nearly every New York block,” but “the true New York City delicatessen: the brick and…<\/p>\n","protected":false},"author":1,"featured_media":71284,"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":[440,21,540,703,112,141,563],"tags":[1773,2775,1890,1833,3849,1774,842,1834,923,1891,3850,1863,1149,3847,854,4508,952,1889,3848],"class_list":["post-60309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-breakfast","category-dog-friendly","category-new-mexican","category-new-mexico","category-rating-excellent","tag-american-food","tag-biscuits-and-gravy","tag-chicken-fried-steak-burrito","tag-cinnamon-roll","tag-fruity-power-bowl","tag-greek-food","tag-green-chile-cheeseburger","tag-green-chile-chicken-stew","tag-gyros","tag-hello-cubana","tag-hello-reuben","tag-huevos-rancheros","tag-journal-center","tag-meat-lover-skillet","tag-new-mexican-food","tag-ol-traditional","tag-reuben","tag-santa-fe-cakes","tag-santa-fe-skillet"],"yoast_head":"\nHello Deli - 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=60309\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Hello Deli - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"HELLO DELI (to the tune of Hello Dolly) “Hello Deli, this is Joe, Deli would you please send up a nice corned beef on rye. 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Turkey Legs, Deli hard boiled eggs, Deli and a plate of those potatoes you french fry, oh Don’t be late, Deli I just can’t wait Deli, Deli without breakfast, I’d just die.” ~ Frank Jacobs (Writer for MAD Magazine) In 2016, BBC Travel lamented the imminent demise of the New York City deli. \u00a0“Not the\u00a0corner markets or bodegas that appear on nearly every New York block,” but “the true New York City delicatessen: the brick and…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=60309\" \/>\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=\"2025-10-15T06:01:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-05T17:45:58+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/11\/HelloDeliX09-scaled.png\" \/>\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\/png\" \/>\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=\"22 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60309#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60309\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Hello Deli – Albuquerque, New Mexico\",\"datePublished\":\"2025-10-15T06:01:25+00:00\",\"dateModified\":\"2026-04-05T17:45:58+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60309\"},\"wordCount\":4111,\"commentCount\":16,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60309#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/HelloDeliX09-scaled.png\",\"keywords\":[\"American Food\",\"Biscuits and Gravy\",\"Chicken Fried Steak Burrito\",\"Cinnamon Roll\",\"Fruity Power Bowl\",\"Greek Food\",\"Green Chile Cheeseburger\",\"Green Chile Chicken Stew\",\"Gyros\",\"Hello Cubana\",\"Hello Reuben\",\"Huevos Rancheros\",\"Journal Center\",\"Meat Lover Skillet\",\"New Mexican Food\",\"Ol' Traditional\",\"Reuben\",\"Santa Fe Cakes\",\"Santa Fe Skillet\"],\"articleSection\":[\"Albuquerque\",\"American\",\"Breakfast\",\"Dog Friendly\",\"New Mexican\",\"New Mexico\",\"Rating: Excellent\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60309#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60309\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60309\",\"name\":\"Hello Deli - 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