{"id":62032,"date":"2024-11-08T00:01:18","date_gmt":"2024-11-08T06:01:18","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62032"},"modified":"2026-04-05T12:00:17","modified_gmt":"2026-04-05T18:00:17","slug":"tulas-kitchen-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62032","title":{"rendered":"Tula’s Kitchen – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Tula’s Kitchen at the La Cueva Town Center at Wyoming Blvd and Paseo del Norte<\/figcaption><\/figure>\n

Tula<\/strong>: “My mom was always cooking foods filled with warmth and wisdom\u2026<\/em>
\nand never forgetting that side dish of steaming-hot guilt<\/em>.”
\n<\/span><\/p>\n

As it celebrates its twenty year anniversary the 2002 Rom-Com “My Big Fat Greek Wedding<\/em>” remains as timeless and funny as it was when it debuted. \u00a0Moreover, it’s still a heart-warming movie with which some of us can relate. \u00a0In my estimation, it\u00a0could easily have been called “My Big Fat Northern New Mexican Wedding<\/em>” and it could have been set in Pe\u00f1asco. \u00a0The similarities between Greek families and Northern New Mexican families around which I grew up were startling. \u00a0That’s especially true about the food, family and eccentricities, the latter especially prominent among the movie’s well-meaning and hovering aunts and the protagonist’s domineering father. My Big Fat Greek Wedding centers around Tula Portokalos, who at thirty is\u00a0only woman in her family who has failed to find a nice, Greek husband and have babies. \u00a0Living at home, Tula works as\u00a0hostess at her family\u2019s restaurant, \u201cDancing Zorba\u2019s.\u201d<\/p>\n

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Counter at The Restaurant’s Entrance<\/figcaption><\/figure>\n

Tula\u00a0describes her younger self as a \u201cswarthy 6-year-old with sideburns<\/em>\u201d who was shamed by blonde schoolmates for eating “moose caca<\/em>” (moussaka). \u00a0Tula\u00a0remains frumpy and insecure until early in her third decade when she practically wills herself into becoming a successful, confident, open-minded woman. \u00a0Eventually Tula\u00a0falls for a white Protestant professor who is definitely not Greek. She doesn\u2019t see how it could ever work \u2013 how she could possibly explain her eccentric and oft-obnoxious family to someone so different. \u00a0And, how could she explain to her meat-loving family that he’s a vegetarian? \u00a0(“What do you mean, he don’t eat no meat? That’s okay, that’s okay. I make lamb<\/em>.” – Aunt Voula) To her surprise, their relationship gets serious quickly, and before she knows it, the odd couple is engaged. What her beau doesn\u2019t know is that he\u2019s engaged not just to Tula, but to her whole family.<\/p>\n

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Dining Room in the Bar Area<\/figcaption><\/figure>\n

Learning that Dion’s,<\/strong><\/a> a perennial favorite of pizza paramours throughout New Mexico, planned to launch a new restaurant named Tula’s certainly piqued our interest. \u00a0On top of that, a phalanx of food quotes from the movie flooded into my one track mind. \u00a0It turns out Tula’s isn’t named for the main character in Greek Wedding, but for co-founder Jon Patten’s late aunt Tula who was known for her flavorful, scratch-made cooking. \u00a0The name Tula is apparently short for Athenoula, a Greek name and variation of Athena. \u00a0Athena, you might recall from Greek Mythology, is a half-sister of Dionysius (Dion). \u00a0In that regard the names of the sibling restaurants make a lot of sense.<\/p>\n

Tula’s Kitchen opened its doors in October, 2022 at the La Cueva Town Center on the northeast corner of Paseo del Norte and Wyoming, N.E. \u00a0Fittingly its next-door neighbor is one of the 25 Dion’s restaurants throughout the Duke City. \u00a0Tula’s is immaculate, a white-washed facade accentuated by dark accents. \u00a0We half expected more Greek touches<\/strong><\/a> (such as a whitewashed exterior with blue accents and doors), but were actually relieved to discover that while Tula’s menu does offer some Greek specialties, it’s not a Greek restaurant. \u00a0Nor does the menu replicate what you can find at Dion’s (though you can get Dion’s fabulous green chile ranch dressing).<\/p>\n

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Charcuterie<\/figcaption><\/figure>\n

The Tula’s concept is designed to offer modern dining (simple, delicious food constructed from quality, high-end and fresh ingredients) built for family dinners. \u00a0Tula’s is an attractive and capacious space built for dining in all seasons. \u00a0A separate bar area is set aside by a half wall that still smelled like freshly cut lumber when we first visited. \u00a0Seating capacity accommodates about 130 guests while another 60 can dine at an outdoor patio with a fire pit. \u00a0Unlike at Dion’s, Tula’s is a full service restaurant. \u00a0Our beautiful server Gill (short for Gillian) was a peripatetic presence, taking wonderful care of us as well as several tables in our immediate vicinity. \u00a0Service has always been a staple at Dion’s and appears to be a priority for Tula’s as well.<\/p>\n

A smart menu will win over repeat visitors. \u00a0It’s not an overly ambitious menu, offering a relatively small number of items–ostensibly prepared extraordinarily well. \u00a0Three “shareables” (appetizers) and four fresh salads (served with pita wedges) should get you started on good footing. \u00a0Deciding on an entree will be a greater challenge. \u00a0You can opt from the “Tula’s Favorites” section of the menu or scroll down to the “Tasty Sandwiches” section. \u00a0Grilled sandwiches\u00a0are a focus area at Tula\u2019s. \u00a0 They’re crafted with artisanal cheeses and house-baked bread. \u00a0As with the sandwiches, items on the “Craveable Chicken” section of the menu are served with a cup of soup, Tula’s tots or a signature salad. \u00a0Three soups are available, too, each a sure cure for winter’s bite.<\/p>\n

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Marinated Grilled Kabobs<\/figcaption><\/figure>\n

12 November 2022<\/strong>: Contrary to a recent online meme, charcuterie is not French for “I’d like a sandwich, but I don’t have any bread<\/em>.” \u00a0 There are no hard and fast rules for how charcuterie should be eaten. \u00a0Salami snobs might, for example, poo-poo the presence of cheese on a board. \u00a0Similarly, they’ll tell you bread has no functional role on a board. \u00a0My advice–after years of enjoying charcuterie–is to have it your way. \u00a0One of the three “shareables” on Tula’s menu is a charcuterie board<\/strong><\/em> (a\u00a0selection of meats and cheeses with nuts, house-made pickles, Kalamata olives, and fruit, served with toasted pita). \u00a0While the toasted pita wedges makes it easy to construct small sandwiches with the salami, prosciutto and the thin cheese slices, we instead enjoyed each item on the plate individually. \u00a0This mishmash of meats, cheeses, veggies and fruits was a nice introduction to the Tula’s menu.<\/p>\n

12 November 2022<\/strong>:\u00a0 On the “Tula’s Favorites” section of the menu you’ll find marinated grilled kabobs<\/strong><\/em> (two citrus-marinated beef or pork kabobs with onions, bell peppers, mushrooms, and cherry tomatoes, served with roasted potatoes and broccolini). \u00a0These are not kabobs the type of which are served as a “sandwich” within pita, but savory skewers showcasing the marriage of meats and veggies. \u00a0Tula’s gives you the option of beef or pork. \u00a0The citrus-marinated beef is steak-quality though prepared to about medium-well which might not be to your liking. \u00a0Veggies were prepared at about a medium degree of doneness which bodes well for the cherry tomatoes, but not so much for the green peppers. \u00a0We didn’t get much of a “citrus marinade” flavor from either meat or veggies. \u00a0Frankly, my favorite item on this entree was the broccolini, a hybrid of broccoli and Chinese broccoli. \u00a0 It reminded me of the cheesesteak broccolini sandwiches so popular in Philadelphia (hint for Tula’s chefs).<\/p>\n

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Lemon and Herb-Roasted Chicken<\/figcaption><\/figure>\n

12 November 2022<\/strong>: My Kim also opted for an item from the “Tula’s Favorites” section of the menu. \u00a0Her choice was the lemon and herb roasted chicken<\/strong><\/em> (a \u00a0marinated half chicken served with roasted potatoes and Tula’s signature salad). \u00a0This is a classic Greek chicken–well-seasoned, nicely charred and very flavorful. \u00a0The latter adjective may surprise regular readers who recognize how easily I’m bored by chicken that isn’t fried. \u00a0I would probably never order it myself, but sure enjoyed Kim having shared bits and bites of it. \u00a0Accompaniment was excellent. \u00a0In addition to the aforementioned broccolini, small, cubed roasted potatoes and Tula’s signature salad (cucumber, red onion, feta, grape tomatoes drizzled with vinegar and oil) graced the plate.<\/p>\n

12 November 2022<\/strong>:\u00a0 Tula’s offers four “Sweet Treats:” peach crepes, berry cobbler, chocolate walnut brownie and an ice cream sundae though we were both too full to partake. \u00a0That’s saying something about Tula’s prodigious portions. \u00a0Beverages include Dion’s popular lemonade as well as a number of “mocktails,” Italian sodas and adult libations. \u00a0As a Javaphile (a new term for coffee lover), I rarely get past coffee on any beverage menu. \u00a0Tula’s coffee comes from Four Leaf Coffee<\/strong><\/a>, a Shamrock Foods product. \u00a0We were surprised at how much we enjoyed this elixir and its rich aroma and flavor.<\/p>\n

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Mediterranean Nosh<\/figcaption><\/figure>\n

8 November 2024:\u00a0\u00a0<\/strong>The “Mediterranean Diet” has long been touted as a heart-healty eating plan which emphasizes healthy fats, whole grains, fruits, vegetables, beans, nuts and seeds.\u00a0 It’s been shown to reduce risk of heart disease, metabolic syndrome, diabetes, certain cancers, depression, and in older adults, a decreased risk of frailty, along with better mental and physical function.\u00a0 If the diet was comprised of Tula’s Mediterranean Nosh<\/strong><\/em> (Mediterranean-style hummus, olive tapenade, served with seasonal vegetables and sumac-dusted pita chips), some of us non-believers might become converts to a more healthful eating lifestyle.<\/p>\n

“Seasonal vegetables” may include such crispy delights as carrots and celery, both de rigueur offerings for many types of dips.\u00a0 Much more impressive were stuffed peppadew<\/strong><\/a> peppers with their unique sweet piquancy.\u00a0 Peppadew peppers don’t rate very high on the Scoville Scale<\/strong><\/a>, but on a scale of deliciousness, they’re right up there.\u00a0 Not only is the pita dusted with sumac, one of my favorite seasonings, it’s flash fried to make it crispy.\u00a0 While not quite a vegetable, who can resist cubed cheese and cherry tomatoes, two other favorites from the Nosh plate.<\/p>\n

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Reuben with Green Chile Chicken Stew<\/figcaption><\/figure>\n

8 November 2024<\/strong>:\u00a0 Though usually a bartender, our server Nina offered to take care of guests on the heated patio during a lull in activity.\u00a0 Nina is an amazing server, one of the best we’ve met.\u00a0 She doesn’t appear much older than 25, but she served as a University police officer for 25 years before retiring.\u00a0 She’s responsive, kind and so helpful.\u00a0 I would say that even if she hadn’t recommended one of the best Reubens<\/strong><\/em> (hot pastrami, turkey, Swiss, and sauerkraut, served with our Thousand Island Dressing on marbled rye) I’ve had in New Mexico.\u00a0 She raved about it.\u00a0 So did I after enjoying half of it.\u00a0 This is a skyscraper tall Reuben with layers upon layers of ingredients working harmoniously to titillate your taste buds.<\/p>\n

Every item on the “Tasty Sandwiches” section of the menu is served with Tula\u2019s Village or Quinoa Salad, Tula\u2019s Tots, or a cup of soup.\u00a0 \u00a0You can upgrade to mac & cheese or a side salad for a pittance more.\u00a0 \u00a0You’ll want to upgrade to the green chile chicken stew,<\/strong><\/em> one of the most unique renditions in New Mexico.\u00a0 In fact, its more akin to a hybrid green chile chicken stew and a tortilla soup.\u00a0 At the top of the bowl, you’ll find crispy tortilla chip strips, sliced avocado and a lime slice.\u00a0 Below that layer is some of the most tasty green chile chicken stew you’ll find.\u00a0 It’s best enjoyed as an amalgam; mix the layers for best flavor results.\u00a0 This is a soup you’ll want on cold winter days.<\/p>\n

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Souvlaki<\/figcaption><\/figure>\n

8 November 2024<\/strong>:\u00a0 New to Tula’s menu are several items including souvlaki (marinated chicken or pork with tomato, onion, and lettuce, served with tzatziki on pita bread).\u00a0 As with the sandwich menu, the souvlaki<\/strong><\/em> includes\u00a0 Tula\u2019s Village or Quinoa Salad, Tula\u2019s Tots, or a cup of soup.\u00a0 Fold over the tortilla-sized pita and you can enjoy the souvlaki “gyros” style or fork it over to your eagerly awaiting mouth.\u00a0 Whether on the souvlaki marinade or on a seasoning added after preparation, one of the flavors I discerned was cardamom.\u00a0 Nina checked with the kitchen and was told there was no cardamom used.\u00a0 My taste buds don’t usually fail me so if anyone reading this tries the souvlaki, please let me know if you, too, detect the spice.\u00a0 \u00a0At any regard, the souvlaki is excellent.\u00a0 \u00a0As her side, my Kim asked for and very much enjoyed a cucumber salad with champagne vinaigrette.<\/p>\n

In its May, 2023 edition Albuquerque The Magazine awarded Tula’s Kitchen a”Hot Plate Award” for being a “hot meet-up spot<\/em>.” \u00a0This award is bestowed by the editors and staff of the Magazine “for dishes, drinks, concepts, ideas or persons who are doing amazing things in our local culinary scene<\/em>.” \u00a0Tula’s was described as boasting of “something few restaurants have; order at the counter, grab \u00a0a seat and get treated to an otherwise standard dining experience<\/em>.”<\/p>\n

Dion’s has been serving New Mexico for some forty years. \u00a0It remains to be seen whether Tula’s Kitchen will have similar longevity. \u00a0One thing is for certain, it’s got the pedigree to be a people-pleasing success for a long time.<\/p>\n

Tula’s Kitchen<\/strong>
\n8100 Wyoming Blvd., N.E., Suite G
\nAlbuquerque, New Mexico<\/strong>
\n(505) 418-4488
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 8 November 2024
\n1st VISIT<\/strong>:\u00a0 12 November 2022
\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>: Charcuterie, Lemon and Herb-Roasted Chicken, Marinated Grilled Kabobs, Mediterranean Nosh, Reuben, Souvlaki
\nREVIEW #1301 <\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Tula: “My mom was always cooking foods filled with warmth and wisdom\u2026 and never forgetting that side dish of steaming-hot guilt.” As it celebrates its twenty year anniversary the 2002 Rom-Com “My Big Fat Greek Wedding” remains as timeless and funny as it was when it debuted. \u00a0Moreover, it’s still a heart-warming movie with which some of us can relate. \u00a0In my estimation, it\u00a0could easily have been called “My Big Fat Northern New Mexican Wedding” and it could have been set in Pe\u00f1asco. \u00a0The similarities between Greek families and Northern New Mexican families around which I grew up were startling. \u00a0That’s especially true about the food, family and eccentricities, the latter especially prominent among the movie’s well-meaning and hovering aunts…<\/p>\n","protected":false},"author":1,"featured_media":68717,"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":[440,21,703,454,141,5631],"tags":[2423,2425,2420,2428,2424,1451,2421,2430,2427,2426,4468,2422,952,790,2429,3312],"class_list":["post-62032","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-dog-friendly","category-greek","category-new-mexico","category-very-good","tag-artisan-cheeses","tag-charcuterie-plate","tag-dions","tag-dions-sauces","tag-elevated-food","tag-greek","tag-la-cueva-town-center","tag-large-patio","tag-lemon-and-herb-roasted-chicken","tag-marinated-grilled-kabobs","tag-mediterranean-nosh","tag-modern-dining","tag-reuben","tag-sandwiches","tag-scratch-made-food","tag-souvlaki"],"yoast_head":"\nTula's Kitchen - 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Please take a few minutes to tell me what you think. 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