{"id":64193,"date":"2023-07-21T00:01:45","date_gmt":"2023-07-21T06:01:45","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=64193"},"modified":"2023-11-12T12:29:08","modified_gmt":"2023-11-12T18:29:08","slug":"cubamex-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=64193","title":{"rendered":"CubaMex – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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CubaMex on Coors<\/figcaption><\/figure>\n

Because Columbus sailed the ocean blue in 1492 and a succession of Spanish explorers followed suit, you might expect that Spanish cuisine would have proliferated across the new world. \u00a0Instead, Spanish discoveries included indigenous cooking techniques and ingredients that forever altered the way scions of Spain ate. At the time of conquest, the European diet was principally comprised of bread, olive oil, olives, \u201cmeat,\u201d and wine. \u00a0 The “new world”–Mexico in particular–was rich, fecund, and replete with such crops such as beans, pumpkins, chilies, avocados, tomatoes, cocoa, cotton, tobacco, corn, and cassava, foods that could not be found in Mother Spain.<\/p>\n

All the territories explored and conquered by the Spaniards had their own bounty of unique and delicious culinary offerings. \u00a0Because traditional Spanish foods were an ocean away, it made sense the Spaniards would adopt indigenous foodstuff. \u00a0 Many of those foods were ultimately introduced to the European continent. \u00a0It was the advent of eating not just for survival, but for pleasure. \u00a0To some extent, the vast variety of new ingredients and techniques were also shared among conquered lands. \u00a0Solely from the perspective of culinary diversity and deliciousness, it was a win-win. \u00a0The uniqueness of foods among such Spanish-held territories as Mexico, the Philippines and Cuba and the distance from one to another also explains why foods in those nations remain so dissimilar and why the foods of countries conquered by Spaniards is so different.<\/p>\n

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The Front Dining Room<\/figcaption><\/figure>\n

English novelist Rudyard Kipling’s statement “Never the twain shall meet<\/em>” wasn’t specifically penned to describe why, for example, why Mexican and Cuban foods are so vastly different. \u00a0 Sassy Spoon<\/strong><\/a> blogger Jamie explores the topic further: “Unlike Mexican cuisine, Cuban food is not spicy because it\u2019s a mix of Spanish, African, and other Caribbean cuisines. Chilies are not even grown in Cuba which is why \u2018heat\u2019 has never really been a key ingredient in Cuban cuisine. \u00a0Cuban food is not bland though. All Cuban recipes are well seasoned and, as a result, they taste more savory than spicy Mexican food<\/em>.”<\/p>\n

Cuban and Mexican foods may not have fused in the manner of so many weird culinary culture mishmashes, but that’s a good thing. \u00a0Both cuisines offer a wealth of delightful flavor profiles. \u00a0Both offer a delicious diversity in the rich tapestry that is dining across the fruited plain. \u00a0Cuban food has not exploded across the world’s culinary stage as has Mexican food, but that may change as more Cuban restaurants are popping up and giving diners yet another delicious option. \u00a0Albuquerque’s most recent addition (as of July, 2023) offering Cuban food is CubaMex. \u00a0As the name suggests, the restaurant offers the foods of both Cuba and Mexico–not as an amalgamation, but each served in its distinctive glory under one roof.<\/p>\n

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

CubaMex occupies the space previously held by Ale’s Cakes<\/strong><\/a>, a short-lived Mexican eatery on Coors. \u00a0 No, not the Coors near the geographical center of Albuquerque where Coors intersects with Monta\u00f1o. \u00a0This is Coors where agrarian rurality meets urban sprawl. \u00a0For many of us, the quickest way to reach CubaMex is to take the Rio Bravo exit off I-25 and take a left (south) when you reach Coors. \u00a0Proceed about 1.5 miles and you’ll reach the nondescript shopping center that is now home to CubaMex, THE place to go when you don’t know whether you want Cuban or Mexican food…or both.<\/p>\n

CubaMex is owned by Cuban-born Jorge Garcia and his bride Lorles, a Chihuahua, Mexico native. \u00a0Jorge lived and worked in Miami, Florida for four years before relocating to Albuquerque where he served as chef at El Molcajete<\/strong><\/a> when it first launched in 2022. \u00a0Lorles didn’t work for El Molcajete, but she did provide the desserts–one of which was the Carlotta with which we fell in love during our inaugural visit. \u00a0Fortunately our server informed us we could still find Carlottas in Albuquerque, albeit quite a distance from El Molcajete.<\/p>\n

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Sonoran Hot Dog<\/figcaption><\/figure>\n

Much has changed since CubaMex assumed the lease. \u00a0The space seems brighter and more airy. \u00a0On Sundays the restaurant offers a buffet that includes both Mexican and Cuban favorites. \u00a0Two menus are delivered to your table. \u00a0One lists all the Cuban items, the other many of the Mexican favorites with which most of us are familiar. \u00a0If you’re prone to studying menus carefully, you’ll be at it for a while. \u00a0Fortunately, a basket of complimentary chips and salsa<\/strong><\/em> is ferried to your table while you’re perusing the menu. \u00a0Surprisingly, \u00a0it’s not a Mexican salsa, but a Cuban salsa. \u00a0We discerned mayonnaise, tomatoes and some mildly piquant item that gave the salsa a bit of personality.<\/p>\n

Gone are the days in which hot dogs were garnished only with mustard, relish and maybe onions. \u00a0Today’s hot dogs have joined the ever-growing list of “not your mama’s” foods. \u00a0That is, unless your mom is from Tucson, Arizona where Sonoran hot dogs<\/strong><\/em> may well be the city’s most popular foods. \u00a0If you’ve never had a Sonoran hot dog, you’re in for a real treat. \u00a0 Originally constructed in Hermosillo, Sonora they’re essentially a hot dog wrapped in bacon and grilled. \u00a0They’re usually served on a bolillo-style hot dog bun and topped with pinto beans, onions, tomatoes and additional condiments (often mayonnaise, mustard and a salsa). \u00a0CubaMex’s version includes pico de gallo, a welcome element of piquancy. \u00a0The only differences we were able to discern were in the hot dog bun and sheer size of this behemoth dog. \u00a0Instead of the Sonoran-style bolillo, the bread was akin to the bread used to construct a sub. \u00a0 The hot dog itself was thick, garlicky and palate-pleasing. \u00a0We barely made a dent on it before determining if we wanted to order anything else, we’d have to save most of this Sonoran treasure for later.<\/p>\n

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Mole<\/figcaption><\/figure>\n

Political novelist Richard Condon waxed poetic about his experiences with Mexican cuisine: \u201cIt becomes evident when the glorious plunge is taken, that to cook and eat Mexican food is to celebrate sensuality in every great chamber of this textured, perfumed, delicious, beautiful, and memorable gastronomic antiquity<\/em>.\u201d \u00a0 Every time I partake of mole, I ponder just how beautiful and accurate Condon’s quote is. \u00a0Mexican food is all that he describes and so much more. \u00a0Mole is wonderfully complex, often created from as many as thirty ingredients which may include dried chiles, seeds, nuts, bread and sometimes, chocolate and more ingredients. \u00a0Mole can be so complicated that discerning its composition can be a delicious challenge.<\/p>\n

Although Albuquerque’s very best mole was a few miles away at La Guelaguetza<\/strong><\/a>, when you’re craving mole, you’ve just got to have it. \u00a0Even if the chef is from Cuba where the only moles are spies. \u00a0It surprised me just how \u00a0good the mole is at CubaMex. \u00a0It’s a dark, rich color (somewhat darker than red chile) flecked with tender tendrils of shredded pork. \u00a0Served with corn or flour tortillas as well as beans, rice and a salad, it’s a melding of ingredients coming together to create a delicious composite. \u00a0More than so many moles I’ve enjoyed, this one bites back with a piquancy that’s more than discernible, but not quite tongue-tingling. \u00a0As with most mole, it’s both comforting and luxurious.<\/p>\n

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Fried Pork Ribs<\/figcaption><\/figure>\n

My Kim’s perusal of the menu didn’t take nearly as long as mine. \u00a0As soon as she espied costillas fritas<\/strong><\/em> (fried pork ribs), her meal choice was set. \u00a0She loves fried pork ribs! \u00a0CubaMex’s version is quite good though my Kim likened them to short ribs. \u00a0 She’s looking for Flintstonian ribs, large enough to tip over the table. \u00a0Size not withstanding, the ribs were meaty and delicious with a crispy crust that’s especially enjoyable. \u00a0Her ribs were served with congri (Cuban black beans and rice), a dish she had never before liked. \u00a0Her two chosen sides were plantains and green beans, both of which were also quite good.<\/p>\n

The primary reason for our initial visit was my Kim’s craving for a Carlota<\/strong><\/em>, a Mexican lemon icebox cake). \u00a0The Carlota we had at El Molcajeton was light and frothy, made with a canvas of Mexican Maria cookies. \u00a0Layer upon layer of cookies were soaked in evaporated and sweetened condensed milks tinged with lemon juice. \u00a0That’s what we expected at CubaMex. \u00a0Instead, we were served a mousse-like dessert that only hinted at lemon and didn’t have those layers of moistened cookies. \u00a0The mousse was good, but not a candidate for best dessert of the year as was the Carlota at El Molcajeton.<\/p>\n

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Casandra<\/figcaption><\/figure>\n

As an aficionado of the culinary arts, I’m glad Spanish food didn’t proliferate across all the countries conquered by the Spaniards. America is so much better because of our culinary diversity. Albuquerque is so much better because some of that diversity is available under one roof.<\/p>\n

CubaMex<\/strong>
\n4351 Coors Blvd., S.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505)
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 21 June 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Fried Pork Ribs, Mole, Horchata, Pepino-Pina Agua Fresca, Carlotta
\nREVIEW #1347<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Because Columbus sailed the ocean blue in 1492 and a succession of Spanish explorers followed suit, you might expect that Spanish cuisine would have proliferated across the new world. \u00a0Instead, Spanish discoveries included indigenous cooking techniques and ingredients that forever altered the way scions of Spain ate. At the time of conquest, the European diet was principally comprised of bread, olive oil, olives, \u201cmeat,\u201d and wine. \u00a0 The “new world”–Mexico in particular–was rich, fecund, and replete with such crops such as beans, pumpkins, chilies, avocados, tomatoes, cocoa, cotton, tobacco, corn, and cassava, foods that could not be found in Mother Spain. All the territories explored and conquered by the Spaniards had their own bounty of unique and delicious culinary offerings.…<\/p>\n","protected":false},"author":1,"featured_media":64201,"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":[440,431,703,57,141,727],"tags":[3251,3248,3247,3250,3253,3254,756,3249,3252,949,955],"class_list":["post-64193","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-cuban","category-dog-friendly","category-mexican","category-new-mexico","category-tacos","tag-carlota","tag-congri","tag-cuban","tag-deep-fried-ribs","tag-jorge-garcia","tag-lorles-garcia","tag-mexican","tag-mole","tag-plantains","tag-salsa-and-chips","tag-sonoran-hot-dog"],"yoast_head":"\nCubaMex - 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=64193\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"CubaMex - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Because Columbus sailed the ocean blue in 1492 and a succession of Spanish explorers followed suit, you might expect that Spanish cuisine would have proliferated across the new world. \u00a0Instead, Spanish discoveries included indigenous cooking techniques and ingredients that forever altered the way scions of Spain ate. 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