{"id":65105,"date":"2026-02-20T00:01:50","date_gmt":"2026-02-20T06:01:50","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65105"},"modified":"2026-05-01T21:13:50","modified_gmt":"2026-05-02T03:13:50","slug":"ramonas-mexican-cafe-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65105","title":{"rendered":"Ramona’s Mexican Cafe – Albuquerque, New Mexico"},"content":{"rendered":"
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Ramona’s Mexican Cafe at the Journal Center<\/figcaption><\/figure>\n

\u201cNo one who cooks, cooks alone. Even at her most solitary,<\/em>
\na cook in the kitchen is surrounded by generations of cooks past,<\/em>
\nthe advice and menus of cooks present, the wisdom of cookbook writers<\/em>.\u201d
\n~Laurie Colwin, Novelist<\/strong><\/p>\n

Watch virtually any episode of Kitchen Nightmares and you might just be convinced that families can’t possibly work together in a restaurant. \u00a0Kitchen Nightmares, one of Gordon Ramsay’s eight-hundred or so television shows, is rather formulaic–Ramsay spends a week with a failing restaurant in an attempt to revive the business. \u00a0Almost invariably, the failing restaurant is owned and operated by a family. \u00a0Almost invariably, the drama falls just short of Homer strangling Bart<\/strong><\/a>. \u00a0Arguments on Kitchen Nightmares are loud and intense. \u00a0Copious tears are shed. \u00a0Predictably, the sagacity and sangfroid of Saint Ramsay brings sanity to the family fray and the family joins him in a rendering of kumbaya.<\/p>\n

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The Dining Room is Capacious and Pristine<\/figcaption><\/figure>\n

Contrast a visit to a Kitchen Nightmares restaurant with a visit to Ramona’s Mexican Cafe and the only drama you might experience is the internal conflict of trying to figure out what to order from a terrific menu. \u00a0Ramona, the matriarch of the Chavira Y Valles family, runs the kitchen with her sons. \u00a0 Her recipes are prepared to her exacting specifications. Ramona is originally from Chihuahua, Mexico where all but the two youngest of her \u00a0children were born. \u00a0 \u00a0There are numerous Mexican restaurants in New Mexico based on the cuisine of Chihuahua. \u00a0We were surprised to find that the cuisine at Ramona’s more closely resembles that of New Mexico. \u00a0Differences are nuanced, but lifelong residents should be able to discern them.<\/p>\n

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When You Visit Ramona’s You’ll Feel Like Part of This Wonderful Family<\/figcaption><\/figure>\n

Ramona’s is located at the Journal Center in a space previously occupied by Twister’s. \u00a0It’s within easy walking distance of Hello Deli<\/strong><\/a> and offers a nice alternative to other area favorites in a neighborhood increasingly becoming a dining destination. \u00a0The dining room is expansive, offering both table and booth seating. \u00a0We watched as servers engaged with happy patrons in a manner that was both convivial and ambassadorial. \u00a0Our server every time we’ve visited is Jazmin, a former Valley Viking with a sparkling smile and effervescent personality. \u00a0She guided us through the menu and provided sage recommendations.<\/p>\n

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Jazmin and Antoinette, Culinary Ambassadors at Ramona’s<\/figcaption><\/figure>\n

Jazmin’s brothers and cousins attended to other tables with much the same amiability. \u00a0Joel (sporting the red baseball cap above) runs the Old Town operation and Damian runs the Journal Center restaurant.\u00a0 Both maintain family harmony and working order in a manner Gordon Ramsay would not recognize. \u00a0The entire family has visited our table to thank us for our loyalty and patronage. \u00a0This is a family you might want to call your own. \u00a0They certainly treat you like a treasured member of their family.<\/p>\n

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

We never seated long before the beautiful Jazmin ferries over a basket of chips and two salsas<\/strong><\/em>. \u00a0The jalape\u00f1o-based salsas were equally piquant with a bite proving too much for my bride. \u00a0For me there’s no such thing as too piquant though a bit (very minuscule) of \u00a0guilt sets in when I’m enjoying something she can’t enjoy. \u00a0The salsa is terrific, not only muy picante but muy sabrosa. \u00a0Chips are lightly salted and crispy though just a bit thin. \u00a0Not every chip was able to hold the Gil-sized salsa scoops I enjoy. \u00a0Our friends Bob of the Village of Los Ranchos (BOTVOLR) and John Martin, two salsa savants, enjoyed the salsa as much as I did.<\/p>\n

In additional to the usual suspects of Coke (including Mexican Coke) provided products, Ramona’s offers several aguas frescas<\/strong><\/em>: melon, lime-cucumber, pineapple–and during the holday season, a pumpkin-spiced horchata. \u00a0There was no horchata left during our inaugural visit, but Jazmin encouraged us to arrive a little bit earlier than 1PM to ensure horchata is available. \u00a0Ramona’s is open from 7AM to 2:30PM Monday through Saturday and from 8AM to 2:30 on Sundays. \u00a0Jazmin told us Sunday is when the restaurant is most busy. \u00a0Breakfast is available at all hours of operation.<\/p>\n

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Enchiladas Montadas (Breakfast Enchiladas)<\/figcaption><\/figure>\n

Ramona’s menu is replete with Mexican and New Mexican favorites such as huevos rancheros, burritos, chilaquiles and pancakes for breakfast. \u00a0The menu dedicates separate space for tacos, burritos, burgers and tortas as well as quesadillas and caldos (soups). \u00a0The entire menu is available all day long. \u00a0Chile is not adulterated with cumin. \u00a0Bread is free of high fructose corn syrup. \u00a0 Six Mexican plates make up a section of the menu titled “Mexican Platos.” \u00a0 Make sure you heed the specials board near the entrance. \u00a0We didn’t and missed out on a calabasitas burrito.<\/p>\n

20 February 2026<\/strong>: \u00a0Both the breakfast and lunch menus include enchiladas, one of the most versatile of New Mexican and Mexican dishes. \u00a0The enchiladas on both plates are stacked, the way we enjoy them in Northern New Mexico, too though you can request them rolled. \u00a0Jazmin encouraged me to try the enchiladas montadas<\/strong><\/em>, literally “mounted enchiladas” \u00a0(three flat fried corn tortillas with your choice of chile, cheese, two eggs any way you want them and your choice of potatoes). \u00a0 So much versatility. \u00a0So many options. \u00a0Chorizo, \u00a0over easy fried eggs, “Christmas” chile, and the wonderful silver dollar potatoes were my choices the first time I had this delightful dish.\u00a0 My second enchilada feast featured shredded beef and red chile. Both the red and green chile pack a punch with the green being somewhat more piquant. \u00a0Neither was hot enough to obfuscate the delightful flavor of the chorizo or the shredded beef.<\/p>\n

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Corn on the Cob<\/figcaption><\/figure>\n

2 December 2023<\/strong>: \u00a0One of the aforementioned specials of the day of our inaugural visit was corn-on-the-cob<\/strong><\/em>. \u00a0It wasn’t labeled “elotes” though by definition, it could have been. \u00a0Elotes are grilled corn on the cob that is frequently topped with crumbly cheese, chili powder, and lime juice after being spread with mayonnaise (or butter). \u00a0Ramona’s version definitely had chile, a nicely piquant powder and it had lots of cheese, but we couldn’t discern lime juice and (or) butter. \u00a0At any event, for a buck-an-ear, this corn on the cob was a bargain.<\/p>\n

5 December 2023<\/strong>: \u00a0Several years ago, Mexican moms were asked to view a Rachel Ray video<\/strong><\/a> demonstrating how the effusive celebrity chef makes pozole (posole). \u00a0 Their reactions were hilarious. \u00a0Every time Rachel Ray added an inauthentic ingredient–sour cream, beans, cumin, beer, radishes and other atrocities– into her posole, the Mexican mothers blanched. \u00a0In their estimation, whatever Rachel was making wasn’t posole. \u00a0It was sacrilege, an afront to Mexican cuisine. \u00a0 They went so far as to declare Rachel Ray didn’t respect Mexican cuisine ergo she shouldn’t be preparing and calling it “Mexican.”<\/p>\n

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Posole<\/figcaption><\/figure>\n

I’d venture to say those Mexican moms would love the fire posole<\/strong><\/em> at Ramona’s Cafe. \u00a0There’s nothing in this posole that shouldn’t be there. \u00a0There’s no misappropriation of Mexican culinary traditions. \u00a0There’s only lots of one mom’s love and respect of Mexican ingredients and traditions–and fiery, magically seasoned red chile and pork. \u00a0Sides of Mexican oregano, chile de arbol, lime and onions are provided, but they’re wholly unnecessary as the posole is perfect the way it’s served. \u00a0Better still, it’s served hot (temperature). \u00a0It’s the perfect prescription for what ails you on a cold December day. \u00a0The posole is served with your choice of a tortilla or a bolillo, the magnificent Mexican bread on which tortas are made.<\/p>\n

15 December 2023: \u00a0<\/strong>One of the beauties of Mexican cuisine is its versatility. \u00a0Obvious examples are the many ways in which tortillas–both corn and flour–can be used. \u00a0 Tortillas are a medium for any number of Mexican favorites: tacos, burritos, quesadillas, enchiladas, and more. \u00a0That versatility is compounded by the many ingredients with which these favorites can be constructed. \u00a0Add or take away an ingredient and the flavor of a dish changes. \u00a0One of the most surprisingly versatile dishes in the Mexican culinary repertoire is birria, a dish that exploded onto the American dining scene just a few years ago.<\/p>\n

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Birria Ramen<\/figcaption><\/figure>\n

At its most fundamental, birria is a spicy and savory beef or goat stew cooked slowly until the meat is tender and fall-apart juicy. \u00a0The braising liquid, a magically red consomme, replete with that fall-apart juicy meat is used as a dip for birria tacos (our friend Lynn Garner loves Ramona’s birria tacos). \u00a0Birria is oft used on everything from pizza to tortas. \u00a0One of my very favorite ways to enjoy it is with ramen. \u00a0Ramona’s birria ramen<\/strong><\/em> (served with beef, onions, cabbage, cilantro, limes and two quesadillas) is fabulous! \u00a0Strewn alongside tendrils of sumptuous beef are larger cubes of tender beef as flavorful as they can be. \u00a0The consomm\u00e9 is wonderful, both spicy and piquant. \u00a0Tangles of slurp-worthy ramen are easily fished out with a fork. \u00a0They, too, are imbued with that magical consomm\u00e9. \u00a0Portion size means you’ll be taking some home. \u00a0Leftovers are even better!<\/p>\n

15 December<\/strong> 2023<\/strong>: Specials are available on most days, posted on a strategically positioned sign board. \u00a0You can also find them posted on the restaurant’s Facebook page. \u00a0We visited on a day designated for one of those specials. \u00a0Fajita Friday should be as popular as Taco Tuesday, but only if the fajitas are truly worthy. \u00a0Ramona’s fajitas<\/strong><\/em> are! \u00a0Available with beef or shrimp, a generous platter is replete with your protein of choice, grilled onions and peppers, guacamole, sour cream and tomatoes with accompaniments of beans and rice on the side.<\/p>\n

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Beef Fajitas<\/figcaption><\/figure>\n

Your choice of flour or corn tortillas also accompany the fajita feast laid out before you (another example of the versatility of Mexican cuisine). \u00a0 The beef is seasoned well and is as tender as my Kim’s heart. \u00a0Peppers and onions are grilled to absolute perfection, retaining their moistness while exploiting their sweetness. \u00a0Kudos to Ramona for some of the best refried beans we’ve had. \u00a0My Kim doesn’t like beans so Lynn and I were \u00a0the eager recipients. \u00a0Lynn also noted how moist the rice is. \u00a0These are fajitas who deserve being singled out every Friday.<\/p>\n

9 February 2024:\u00a0 \u00a0<\/strong>As we all know, a chimichanga is a deep-fried burrito with a crispy outer layer, and it often includes a filling of meat, beans, cheese, and vegetables.\u00a0 Most of my earliest experiences with chimichangas bordered on disastrous.\u00a0 For the most part “deep-fried” meant as fried as a 1960s rock band.\u00a0 It practically took a chisel to puncture the desiccated, mummified tortilla and once you did so, the inside was fried, too.\u00a0 In recent years, however, restaurants have been paying much closer attention to their chimichanga preparation, no longer frying them as you might bacon.<\/p>\n

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Chimichanga<\/figcaption><\/figure>\n

Ramona’s chimichanga<\/strong><\/em> (beans, rice, cheese, choice of meat inside a burrito, avocado cream sauce and Mexican crema and cilantro on top) is the best I’ve ever had.\u00a0 As the beautiful Jazmin recommended, I ordered it “smothered” with both red and green chile.\u00a0 Smothered also meant covering the accompanying French fries with the chile.\u00a0 What a wonderful concept!\u00a0 \u00a0Crispy on the outside and fluffy on the inside, chile smothered fries would make an excellent entree on its own.\u00a0 The tortilla was easy to break through to enjoy the contents within.\u00a0 Ramona’s beans are superb.\u00a0 Only the avocado cream sauce and Mexican crema can top this paragon of deliciousness.<\/p>\n

6 December 2024:\u00a0 <\/strong>Tradition is no longer sacrosanct.\u00a0 As we’ve seen with tacos, burritos and tortas, the only limit to what tamales can be stuffed with is imagination.\u00a0 Tamales are traditionally made with masa (a dough derived from nixtamalized corn) and filled with various meats, cheeses, fruits, vegetables, or chiles.\u00a0 If you grew up in New Mexico, most tamales are filled with red chile marinated pork.\u00a0 Some might consider it sheer lunacy to see internet recipes for pizza tamales (marinara sauce, mozzarella, and pepperoni), Oreo tamales (sweet masa made with crushed Oreos, Oreos in the center) and Nutella and Strawberries tamales (Nutella, strawberries and marshmallows), but you’ll find recipes for these anamlous tamales<\/strong><\/a> on the internet.<\/p>\n

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Breakfast Tamale Plate<\/figcaption><\/figure>\n

Word on the street (at least the streets in which I hang out) is that Ramona’s has the best tamales in town.\u00a0 Breakfast (with eggs and potatoes) and lunch (with beans and rice) tamale plates are available at any time of day.\u00a0 Jazmine recommended the breakfast plate (she could recommend a plate of scorpions and I’d order it).\u00a0 Ramona’s tamales are terrific with a perfect balance of masa and chile marinated pork.\u00a0 They’re about an inch thick with the masa having a pronounced corn flavor though it’s a bit obfuscated if you ask for your tamales to be topped with red\u00a0 and green chile.\u00a0 Eggs (I ordered scrambled) and potatoes are a nice pairing.<\/p>\n

4 May 2025<\/strong>:\u00a0 There are so many reasons Ramona has become my very favorite Mexican restaurant in New Mexico.\u00a0 One of the many is the “have it your way” atitude of the wonderful wait staff.\u00a0 Another is the versatility of its menu.\u00a0 An example of a dish that offers both “have it your way” and versatility is the carnitas burrito<\/strong><\/em>.\u00a0 \u00a0It’s available both as a lunch item and as a breakfast item without being exactly the same dish.\u00a0 The breakfast version of the carnitas burrito includes eggs and papas and is served with smothered fries on the side.\u00a0 The lunch version comes with beans, rice and fries.\u00a0 It’s a gigantic burrito, about the size of a piece of firewood (which means you’ll be taking some of it home with you).\u00a0 This burrito is in rarefied air.\u00a0 It’s simply one of the very best breakfast burritos in a town renowned for great breakfast burritos.\u00a0 The smothered fries are a bonus.<\/p>\n

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Carnitas Burrito<\/figcaption><\/figure>\n

8 May 2025<\/strong>:\u00a0 It’s not very often that a new type of street food emerges from relative obscurity to become virtually legendary. One such dish is the now famousquesabirria<\/em><\/b>. If that name brings music to your ears, you’re not alone.\u00a0 Since quesabirria tacos were introduced to the United States in 2016, this street food favorite has captured the hearts and apetites of diners.\u00a0 Credit much of that to the magic of Instagram.\u00a0 Quesabirria, a Mexican dish comprised of birria-style cooked beef folded into a tortilla with melted cheese and served with a side of consomm\u00e9 for dipping, is a culinary pheonom. Eater<\/i>\u00a0has described quesabirria as “a cross between a taco and a quesadilla,<\/em>”\u00a0 but it’s so much more than that.<\/p>\n

In helping me navigate Ramona’s menu for something I hadn’t previously had, Jazmin suggested quesabirria.\u00a0 As usual, the delightful Jazin steered me right.\u00a0 Three tacos, a bowl of consomm\u00e9 and refried beans made for my adult version of a happy meal.\u00a0 The three tacos are topped with chopped onions and cilantro, but it’s the consomm\u00e9 that transforms these tacos into the total meal experience so many of us enjoy.\u00a0 Then there’s the juicy, spicy meat blanketed in molten queso, each taco beckoning for a quick dip into the consomm\u00e9.\u00a0 These tacos are as good as you’ll find anywhere.\u00a0 Though you can have rice with the tacos, the refried beans are outstanding–on par with those at Mary & Tito’s<\/strong><\/a>which means they’re in rarefied air.<\/p>\n

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Quesabirria Tacos<\/figcaption><\/figure>\n

17 June 2025<\/strong>:\u00a0 My high school football coach Jesus Bautista used to describe his Pe\u00f1asco Panthers team as “chiquitos pero picosos,”\u00a0<\/em>a term which translates from Spanish to “small but spicy<\/em>.”\u00a0 At a svelte 175-pounds in full uniform, I was the biggest guy on a team whose average weight was probably about 140 pounds–including on the offensive and defensive lines.\u00a0 Though we were alway outsized, the heart and courage of our team could not be denied.\u00a0 \u00a0Only wins were denied.\u00a0 Invariably no matter how fierce the fighter, size and numbers eventually won out.<\/p>\n

When Jazmin delivered nachos<\/strong><\/em> to our table, I quickly espied the silver dollar-sized jalape\u00f1os and knew they would probably be lacking in the piquancy I love.\u00a0 Give me jalape\u00f1os that are (like the Pe\u00f1asco Panthers of my senior year) chiquitos pero picosos every time.\u00a0 It’s not always the case that larger jalape\u00f1os are less piquant than smaller ones, but it was rather Pygmalian in this case.\u00a0 Insipid jalape\u00f1os were the only thing wrong with these nachos, a mountainous plate that included chile colorado with beef, chopped tomatoes, shredded lettuce, melted queso, creamy guacamole and crispy chips.\u00a0 These nachos may not have had the punch I craved, but they’re resplendent in the flavors of ingredients which work very well together.<\/p>\n

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Nachos<\/figcaption><\/figure>\n

18 December 2025<\/strong>:\u00a0 Creative genius–not to mention a zero waste mindfulness–was at play when chilaquiles were first conceived back in the days of the Aztec civilization in pre-Colubian times.\u00a0 Ordinarily when an ingredient described as “stale” is on a dish, most of us would be hesitant to try it, but stale corn tortillas are the essence of chilaquiles<\/strong><\/em>.\u00a0 \u00a0Stale, yes stale, an inventive Aztec cook conceived of cutting up corn tortillas and simmering them in chile.\u00a0 Hence the\u00a0Nahuatl name ch\u012bl\u0101quilitl, meaning “chili and greens”).\u00a0<\/span>It was a sustainable, staple food, which over the millenia has evolved from simple sustenance into a beloved Mexican breakfast, brunch or anytime item.<\/span><\/p>\n

Contemporary versions of chilaquiles include such toppings as cheese, cream, eggs, or chicken, and virtually any other topping you might like.\u00a0 Ramona’s rendition is a wonderful way to start or finish your day.\u00a0 Triangular wedges of corn tortillas are topped with red chile, crema, queso fresco and topped with two eggs any way you want them.\u00a0 They’re served with Ramona’s refried beans (up there with Mary & Tito’s as the very best in town).\u00a0 Because the tortilla chips are simmered in chile, you can actually pick them up with your fork.\u00a0 If you think tortilla chips are phenomenal with Ramona’s salsa, you’ll thoroughly enjoy them smothered in red chile.<\/span><\/p>\n

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Chilaquiles<\/figcaption><\/figure>\n
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Burgers & Sandwiches<\/strong><\/h1>\n
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Quesadilla with Fries<\/figcaption><\/figure>\n

2 December 2023<\/strong>: \u00a0Living in the Land of Enchantment and not being able to enjoy chile, the state’s official vegetable, is akin to living on the coast of Maine and being allergic to lobster. \u00a0That’s the plight my bride suffers through daily. \u00a0Ramona’s menu is versatile enough for her to find something (several somethings) she can enjoy. \u00a0One choice is the quesadilla<\/strong><\/em> stuffed with a blend of cheeses in a flour tortilla. \u00a0Carne asada was my Kim’s chosen protein. \u00a0The quesadilla is served with guacamole and sour cream. \u00a0Though quite good, it still hurts my heart that my Kim can no longer enjoy chile.<\/p>\n

20 February 2026:\u00a0 <\/strong>Smash burgers have become a culinary sensation across the fruited plain.\u00a0 The Food Network<\/strong><\/a> describes smash burgers as “A thin beef patty cooked on a super-hot griddle. The burger is smashed down, usually with a spatula, to increase browning and craggy bits on the surface for extra flavor.”\u00a0\u00a0<\/em>Made well, smash burgers can be a flavorful alternative to burgers constructed with thick beef orbs and a phalanx of ingredients.\u00a0 Unfortunately, the label “smash burgers” is sometimes a misnomer.\u00a0 Some restaurants use the term as a catch-all for skinny meat burgers cooked for too long.<\/p>\n

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Ramona’s Tortilla Smash Burger<\/figcaption><\/figure>\n

Dry, skinny burgers pretty much describes most tortilla burgers I’ve had.\u00a0 Ramona’s tortilla smash burgers<\/strong><\/em> are a wonderful departure from desiccated dining.\u00a0 It’s available with your choice of ingredients and condiments, but as always I ordered one just the way it’s prepared.\u00a0 That means lettuce, tomatoes, queso punctuated with jalape\u00f1os and on the side a single green chile.\u00a0 Jazmine explained that some diners enjoy that chile separately while others nestle it on the burger.\u00a0 Either way this is a moist, flavorful, absolutely delicious burger.\u00a0 The tortilla smashburgers\u00a0 come two to an order (with French fries) and is surprisingly filling.<\/p>\n

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The Mexican Burger with Fries<\/figcaption><\/figure>\n

13 January 2025:\u00a0 <\/strong>Three other burgers adorn the menu.\u00a0 One (Mena’s burger) is a classic green chile cheeseburger made on a flour tortilla.\u00a0 For years I’ve been touting the creativity and deliciousness of burgers served at Mexican restaurants.\u00a0 Thankfully you can have green chile cheeseburgers throughout the Land of Enchantment, but burgers constructed at Mexican restaurants rival New Mexico’s sacrosanct burger for sheer deliciousness and they’re far more creative.\u00a0 Take Ramona’s Mexican burger<\/strong><\/em> (just don’t take mine) for example.<\/p>\n

This bountiful behemoth starts off with a third-pound beef patty which is topped with ham, a hot link, American cheese, lettuce, pickles, tomato, sour cream and guacamole.\u00a0 If you’ve never had (or even considered) some of these toppings, you owe it to yourself to try them.\u00a0 You won’t even miss the green chile (sacrilege, I know).\u00a0 It’s perfect as is–no need for amelioration such as ketchup or mustard.\u00a0 The Mexican burger is moist and delicious, three proteins dancing in harmony on your taste buds to bring you pure joy.\u00a0 Accompanying fries are among the best in the city.\u00a0 They’re moist and tender on the inside and crispy .<\/p>\n

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Mena’s Burger<\/figcaption><\/figure>\n

15 February 2025:\u00a0\u00a0<\/strong>Our eighth visit to Ramona’s gave me pause to reflect on all the wonderful meals we’ve enjoyed at this very special family treasure.\u00a0 Despite having had several of the very best dishes (such as the transformative chimichanga), I’ve never ordered anything twice.\u00a0 Such is the plight of a restaurant critic.\u00a0 After having the Mexican burger, I thought for sure it would be what I’d order the following visit.\u00a0 Alas, Jazmin raved so effusively about the Mena’s burger<\/strong><\/em> that my plans for repeating that Mexican burger went awry.<\/p>\n

By any other name Mena’s burger<\/strong><\/em> (tortilla burger with American cheese, green chile, lettuce, pickles, tomato and a special secret sauce) is a green chile cheeseburger, albeit not constructed within traditional burger buns.\u00a0 Somehow Ramona’s kitchen staff manages to create a tortilla pocket that limits spillage (otherwise the special sauce would have been all over my shirt).\u00a0 To say this is one of the best green chile cheeseburgers in New Mexico would not be an understatement.\u00a0 It’s a delicious creation with green chile that actually bites back.\u00a0 That secret special sauce (a formula that I surmise probably includes the holy trinity of mustard, ketchup and mayo in perfect proportion) is terrific.\u00a0 The beef patty is thick and prepared at about a medium-well degree of doneness.\u00a0 It’s so good, you might be tempted to order a second.<\/p>\n

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Philly Torta<\/figcaption><\/figure>\n

15 February 2025<\/strong>:\u00a0 Jazmin pointed out four new items on the menu, but I declined to order any of them until I’ve tried all the original items.\u00a0 My Kim, on the other hand, is smart enough not to create artificial restrictions for herself.\u00a0 She ordered Ramona’s Philly torta<\/strong><\/em> (carne desebrada, red and green peppers, cheese), a unique take on the sacrosanct Philly cheesesteak.\u00a0 Every ingredient nestled within a bolillo bun worked well with the other ingredients, but the star of the show was definitely the carne desebrada (shredded beef).\u00a0 This isn’t just beef pulled apart into tendrils of deliciousness.\u00a0 The beef undergoes a lengthy marinade process before it’s grilled on the flat top.\u00a0 That marinade and the grilling make this one of the best Philly sandwiches in town.\u00a0 My druthers would have been to have it with green chile, but that’s not how my Kim likes her sandwiches.<\/p>\n

Desserts<\/strong><\/h1>\n

5 December 2023<\/strong>: \u00a0Ramona’s talents aren’t limited to traditional savory Mexican dishes. \u00a0She proves her mettle with desserts, too. \u00a0No ordinary desserts are these. \u00a0Much like her pumpkin spiced horchata, these are creations borne of her creativity and talents. \u00a0Listed on the dessert menu were two sweet treats we’d never have and which we now wonder why we’ve never before had such wonderful deviations on cheesecake and pastel tres leches.<\/p>\n

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Tres Leches Cupcake and Cheesecake With Sopaipilla Topping<\/figcaption><\/figure>\n

When made well, pastel tres leches is likely my Kim’s very favorite Mexican dessert. \u00a0Ramona’s takes a great dessert and makes it even better. \u00a0She creates a very moist and delicious tres leches cupcake<\/strong><\/em> and tops it with fresh, moist strawberries. \u00a0The ever so slightly tart strawberries prove a wonderful foil for the cupcake which is oozing with the three milks. \u00a0It’s a version of pastel tres leches everyone should try. \u00a0Our second dessert was a cheesecake with a sopaipilla topping<\/strong><\/em>. \u00a0As with the tres leches cupcake, this unique rendition of cheesecake was fantastic. \u00a0The cheesecake was only about as thin as a slice of pie, but it was replete with flavor and genius.<\/p>\n

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Wonderful Strawberry Cake<\/figcaption><\/figure>\n

13 January 2025<\/strong>:\u00a0 Although Jazmin will forever be my favorite from among the Ramona’s family, Antoinette is gaining traction.\u00a0 Antoinette is a vivacious server with a great sense of humor and perpetual smile (plus she drives a gorgeous Ford Mustang).\u00a0 During our first visit in 2025, she ferried over two slices of strawberry cake<\/strong><\/em>, observing that Ramona’s often runs out of dessert by the time we get there.\u00a0 She shared that she’s increasingly being asked to bake some of the pastries offered at this Mexican gem.\u00a0 If the strawberry cake (moist and delicious) is any indication of her talents as a baker, she’s going places.<\/p>\n

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

15 February 2025<\/strong>:\u00a0 Antoinette is also the creative genius behind Ramona’s cheesecake.\u00a0 It’s not as tall as most cheesecakes, but it surpasses almost all of them in terms of deliciousness.\u00a0 About one-inch high, it’s topped with caramelized sugar similar to what you’d find on brulee.\u00a0 As if that’s not decadent enough, Jazmin will top it with caramel sauce if you request it.\u00a0 This is an amazing cheesecake!\u00a0 This rich, creamy dessert has the inimitable sweet and tangy flavor punch that make it one of the best desserts on any restaurant’s menu.<\/p>\n

\"\"
Churros With Ice Cream<\/figcaption><\/figure>\n

17 June 2025<\/strong>: Jenn Bennett, an American author of novels for teens and adults, may have described churros better than anyone else I’ve read: “Churros are like long Mexican doughnut sticks that have been fried and dipped in cinnamon.\u00a0 They smell like God’s footprints<\/em>.”\u00a0 \u00a0 I don’t know about “God’s footprints<\/em>,” but the rest of her description is simple, but spot on.\u00a0 For an even more complete effect, she could have used the adjectives’ “delicious” and “addicting,” especially when those churros<\/strong><\/em> are served with vanilla ice cream.\u00a0 My Kim also asks that the vanilla ice cream be topped with chocolate.\u00a0 Ramona’s always accommodates.<\/p>\n

Ramona’s Mexican Cafe might not make “good television” if you’re looking for family drama, but if you want delicious Mexican and New Mexican food served by a wonderful family, it’s a great option.\u00a0 Best of all, in June, 2025, Ramona’s launched a second location, this one at the former home of Monica’s El Portal<\/strong><\/a>.\u00a0 Already Ramona’s is becoming one of Old Town’s most popular attractions.<\/p>\n

Ramona’s Mexican Cafe
\n<\/strong>7600 Jefferson Street, N.E.
\nAlbuquerque, New Mexico\u00a0<\/strong>
\n(505) 295-3945
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 20 February 2026
\n1st VISIT<\/strong>:\u00a0 2 December 2023
\n# OF VISITS<\/strong>: 12
\nRATING<\/strong>: Outstanding<\/span><\/strong>–A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chips and Salsa, Breakfast Enchiladas, Carne Asada Quesadilla, Corn on the Cob, Fire Posole, Tres Leches & Strawberry Cupcake, Sopaipilla Cheesecake, Chimichanga, Breakfast Tamale Plate, Tortilla Smashburger, Mexican Burger, Mena’s Burger, Philly Torta, Cheesecake, Carnitas Burrito, Quesabirria Tacos, Refried Beans, Nachos, Churros, Chilaquiles
\nREVIEW #1361 <\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u201cNo one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.\u201d ~Laurie Colwin, Novelist Watch virtually any episode of Kitchen Nightmares and you might just be convinced that families can’t possibly work together in a restaurant. \u00a0Kitchen Nightmares, one of Gordon Ramsay’s eight-hundred or so television shows, is rather formulaic–Ramsay spends a week with a failing restaurant in an attempt to revive the business. \u00a0Almost invariably, the failing restaurant is owned and operated by a family. \u00a0Almost invariably, the drama falls just short of Homer strangling Bart. \u00a0Arguments on Kitchen Nightmares are loud and intense. \u00a0Copious tears are shed. \u00a0Predictably, the sagacity and sangfroid of Saint Ramsay brings sanity to the family fray and the family joins him in a rendering of kumbaya. Contrast a visit to a Kitchen Nightmares restaurant with a visit to Ramona’s Mexican Cafe and the only drama you might experience is the internal conflict of trying to figure out what to order from a terrific menu. \u00a0Ramona, the matriarch of the Chavira Y Valles family, runs the kitchen with her sons.…<\/p>\n","protected":false},"author":1,"featured_media":75147,"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":[540,5701,57,112,141,561],"tags":[1314,4659,3301,3506,2796,896,3472,3473,1630,3691,922,3477,1980,3474,993,3507,3508,1149,4658,3476,991,1084,3478],"class_list":["post-65105","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-breakfast-burritos","category-mexican","category-new-mexican","category-new-mexico","category-rating-outstanding","tag-aguas-frescas","tag-antoinette","tag-birria-ramen","tag-birria-tacos","tag-breakfast-enchiladas","tag-burritos","tag-chavira-y-valles-family","tag-chihuahua","tag-chilaquiles","tag-chimichangas","tag-chips-and-salsa","tag-corn-on-the-cob","tag-fajitas","tag-hello-deli","tag-horchata","tag-jazmin","tag-joel","tag-journal-center","tag-mexican-burger","tag-pumpkin-spice-horchata","tag-quesadillas","tag-tortas","tag-twisters"],"yoast_head":"\nRamona's Mexican Cafe - 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=65105\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Ramona's Mexican Cafe - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"\u201cNo one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.\u201d ~Laurie Colwin, Novelist Watch virtually any episode of Kitchen Nightmares and you might just be convinced that families can’t possibly work together in a restaurant. \u00a0Kitchen Nightmares, one of Gordon Ramsay’s eight-hundred or so television shows, is rather formulaic–Ramsay spends a week with a failing restaurant in an attempt to revive the business. \u00a0Almost invariably, the failing restaurant is owned and operated by a family. \u00a0Almost invariably, the drama falls just short of Homer strangling Bart. \u00a0Arguments on Kitchen Nightmares are loud and intense. \u00a0Copious tears are shed. \u00a0Predictably, the sagacity and sangfroid of Saint Ramsay brings sanity to the family fray and the family joins him in a rendering of kumbaya. 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