{"id":65623,"date":"2024-01-19T00:01:10","date_gmt":"2024-01-19T06:01:10","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65623"},"modified":"2026-03-29T12:01:09","modified_gmt":"2026-03-29T18:01:09","slug":"la-sirenita-albuquerque-new-mexico-2","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65623","title":{"rendered":"La Sirenita – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
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Though The Signage May Still Read “Quarters B-B-Q, This is the Home of La Sirenita<\/figcaption><\/figure>\n

Our friends, John Martin and Lynn Garner and I couldn\u2019t help but laugh. There before our very eyes was the depiction of a meme come to life. In the dining room of la Sirenita was a papier M\u00e2ch\u00e9 reproduction of the bottom half of a mermaid. It reminded us of a meme we recently shared. \u00a0That meme depicted a grizzled sailor marooned on a desert island. \u00a0On the first panel of the meme the sailor smiled lasciviously as a beautiful and buxom mermaid approached the island. \u00a0The second panel shows the sailor cooking the bottom half of the mermaid on a rotisserie. \u00a0Yeah, it’s gruesome, but come on, it’s funny, too.<\/p>\n

The bottom half of a mermaid wasn’t the only unique art on La Sirenita’s walls. \u00a0One framed painting depicted a rather disfigured Marilyn Monroe. \u00a0Another portrayed a black woman in the throes of a foodgasm. \u00a0More conspicuous than the artwork was the absence of other diners. \u00a0While the bar was packed, the only other diners in the capacious dining room were two eight-year old brothers, one of whom innocently asked if The Dude was a poodle. \u00a0Though our debonair dachshund was insulted (rightfully so), he has too much class to make a scene.<\/p>\n

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Signage Confirms You’ve Reached Your Destination<\/figcaption><\/figure>\n

Our server told us La Sirenita tends to pack after Lobo games and in the evenings. \u00a0As Duke City diners begin to discover the barbecue-slash-Mexican food eatery, she hopes a lunch crowd following will develop. \u00a0We were surprised at the sparsity of diners, wondering if that was an indication of the quality of the dining fare. \u00a0Empty dining rooms was never the case for more than five decades. \u00a0The adobe-hued edifice which houses La Sirenita was once home to Quarters B-B-Q, one of the city’s premier pantheons of smoked meats. \u00a0Signage on the building still names (prominently) Quarters B-B-Q. \u00a0There’s a taller streetside sign indicating you’ve arrived at La Sirenita, but you might still miss it.<\/p>\n

Newcomers whose vehicles weren’t auto-programmed to drive to Quarters will find La Sirenita on the corner of Avenida Cesar Chavez and Yale. \u00a0Decades of smoking meats ingrained the inimitable aromas of barbecue on the walls of Quarters. \u00a0Because olfactory senses trigger memories, you might just find yourself transported back to Quarters when it was THE place to go for good barbecue. \u00a0When you find yourself craving Quarters, you’ll be happy to learn that Connie Nellos, the long-time owner of Quarters shared family recipes that La Sirenita carries on with respect for the legacy. \u00a0La Sirenita’s website indicates “Each Brisket, Pork Rib and Sausage is prepared with love and care! Always served with a side of the famous Quarter\u2019s BBQ sauce<\/em>!”<\/p>\n

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The Capacious (But Suspiciously Empty) Dining Room<\/figcaption><\/figure>\n

My brother Mario and his friend Rudy visited La Sirenita after the University of New Mexico Lobos had trounced nationally ranked San Diego State in a thrilling basketball game. \u00a0They both had barbecue, proclaiming it “just like old times<\/em>.” \u00a0Our foursome (John, Lynn, my Kim and I) were jonesing (that can’t be right. \u00a0Maybe Martinezing?) for Mexican food. \u00a0More specifically, we wanted birria. \u00a0There’s no shortage of good to great birria in the metropolitan area, but intrepid explorers that we are, we’re always on the look-out for the next great birria place.<\/p>\n

La Sirenita opened its doors in March, 2023. \u00a0According to its website, the restaurant is “proudly women, veteran and Mexican owned<\/em>,” a formidable triumvirate which virtually ensures good food. \u00a0Moreover, La Sirenita specializes in “authentic Mexican food from the state of Michoac\u00e1n<\/em>.” \u00a0The website further explains that ” Mexican food traditions and preparation vary by the region and state due to the differences in locally grown crops and spices that are indigenous to the area<\/em>!” \u00a0Most of us are acquainted with Michoacan branded helados, hielos and other ice cream and frozen ice treats, but Michoac\u00e1n also has a highly respected culinary culture.<\/p>\n

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

La Sirenita’s menu has something for everyone. \u00a0That menu is segmented into distinct areas: \u00a0breakfast, sandwiches (spelled “sandwhiches” on the menu) , appetizers, main, soup, salad, Quarters BBQ, sides and kid’s menu. \u00a0While the “build back better” economy has made frequent dining out cost prohibitive, the menu offers some real bargains. \u00a0Most noteably, some entrees are accompanied by one or two sides. \u00a0Some of those sides include a baked potato ($4), elote cup ($4), side salad ($6) and more. \u00a0We quickly figured out that by ordering an entree with two sides, we’d be getting a lot of food for not a lot of money.<\/p>\n

As we perused the menu, our amiable server ferried over a basket of chips with a two-ounce plastic cup of salsa. \u00a0My brother and his friend Rudy both found the salsa rather incendiary. \u00a0Our server warned us the salsa<\/strong><\/em> inherited its fiery qualities from jalape\u00f1os and a “secret ingredient.” \u00a0 After devouring two chips piled high with the salsa, John and I determined we needed a portion of salsa for each of us. \u00a0John is a man after my own heart. \u00a0Though his metronymic might be “Martin,” he’s got to have some “Martinez” in him. \u00a0John can keep up with me bite for bite in enjoying the most piquant chile and salsa. \u00a0We both loved La Sirenita’s salsa, especially its delightful, endorphin-generating afterbite. \u00a0The chips<\/strong><\/em> are thick and formidable. \u00a0They need to be to hold as much salsa as we piled on them. \u00a0Neither my Kim nor Lynn would dare risk third degree burns on their tongues by sampling the salsa.<\/p>\n

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Birria Taco Plate<\/figcaption><\/figure>\n

Both Lynn and I ordered the birria plate<\/strong><\/em> (three quesabirria tacos, four-ounces of consomm\u00e9 and two sides), a $17 bargain. \u00a0My two sides were a loaded (cheese, butter, bacon, sour cream) baked potato and an elote bowl, both $4 sides. \u00a0Do the math. \u00a0At any regard, both Lynn and I had plenty leftovers to take home. \u00a0The quesabirria tacos (three per order) were generously loaded with shredded beef bathed in the consomm\u00e9. \u00a0The edges of the taco shells were crispy, providing a delightful textural contrast. \u00a0The consomm\u00e9 wouldn’t register on any Scoville scale for piquancy, but it was flavorful with plenty of chopped cilantro and onions. \u00a0Sides of the addictive salsa were provided.<\/p>\n

You’re probably getting tired of me ranting about the superiority of Mexican baked potatoes<\/strong><\/em>. \u00a0La Sirenita’s tasty tubers are yet another example. \u00a0Wrapped in tin foil when they arrive at your table, they’re perfectly cooked–not too soft, not overly salted. \u00a0Best of all, they’re “loaded” with bacon and cheese, an unbeatable combination. \u00a0The elote cup<\/strong><\/em> was both mysterious and delicious. \u00a0We could discern cotija cheese and a somewhat mild chile powder, but there was a sweetness to the corn we couldn’t identify. \u00a0Our server believes it comes from the type of corn used. \u00a0Whatever the case, this was a delicious elote cup.<\/p>\n

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Flautas<\/figcaption><\/figure>\n

My Kim feasted on the flautas<\/strong><\/em> (six beef or chicken flautas), guacamole, sour cream and cotija cheese. \u00a0 Not only are there six flautas per order, each is stuffed with your chosen protein. \u00a0Dunked in guacamole, the flautas were among the best she’s had in the area. \u00a0The chicken was moist and tender, the antithesis of too many dry flautas. \u00a0John had a beef burrito<\/strong><\/em> roughly the size of a log of firewood. \u00a0His chosen sides were refried beans and rice. \u00a0Indicative of how delicious his meal was, his plate looked “licked clean” when he was done. \u00a0Note: \u00a0A photo of the amazing burrito will be found on the “Red or Green” report for January, 2024.<\/p>\n

We found fault with only one aspect of our meal at La Sirenita. \u00a0That fault is not being in closer proximity to either of our homes. \u00a0After our marathon meal three of us needed a nap. \u00a0The irrepressible Lynn wanted to go shopping.<\/p>\n

La Sirenita<\/strong>
\n905 Yale Blvd., S.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 19 January 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Birria Plate, Elote Cup, Loaded Baked Potato, Flautas, Shredded Beef Burrito
\nREVIEW #1377<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Our friends, John Martin and Lynn Garner and I couldn\u2019t help but laugh. There before our very eyes was the depiction of a meme come to life. In the dining room of la Sirenita was a papier M\u00e2ch\u00e9 reproduction of the bottom half of a mermaid. It reminded us of a meme we recently shared. \u00a0That meme depicted a grizzled sailor marooned on a desert island. \u00a0On the first panel of the meme the sailor smiled lasciviously as a beautiful and buxom mermaid approached the island. \u00a0The second panel shows the sailor cooking the bottom half of the mermaid on a rotisserie. \u00a0Yeah, it’s gruesome, but come on, it’s funny, too. The bottom half of a mermaid wasn’t the only…<\/p>\n","protected":false},"author":1,"featured_media":65655,"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":[440,8,5565,262,57,141],"tags":[1314,819,3506,1210,922,3604,3606,1436,3607,988,3605,3603,790,3608,3610,3609],"class_list":["post-65623","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-barbecue","category-closed-in-2026","category-closed","category-mexican","category-new-mexico","tag-aguas-frescas","tag-barbecue","tag-birria-tacos","tag-breakfast","tag-chips-and-salsa","tag-connie-nellos","tag-elote-bowl","tag-flautas","tag-loaded-baked-potato","tag-mexican-food","tag-michoacan","tag-quarters-b-b-q","tag-sandwiches","tag-shredded-beef-burrito","tag-veteran-owned","tag-woman-owned"],"yoast_head":"\nLa Sirenita - Albuquerque, New Mexico (CLOSED) - 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=65623\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"La Sirenita - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Our friends, John Martin and Lynn Garner and I couldn\u2019t help but laugh. There before our very eyes was the depiction of a meme come to life. In the dining room of la Sirenita was a papier M\u00e2ch\u00e9 reproduction of the bottom half of a mermaid. It reminded us of a meme we recently shared. \u00a0That meme depicted a grizzled sailor marooned on a desert island. \u00a0On the first panel of the meme the sailor smiled lasciviously as a beautiful and buxom mermaid approached the island. \u00a0The second panel shows the sailor cooking the bottom half of the mermaid on a rotisserie. \u00a0Yeah, it’s gruesome, but come on, it’s funny, too. 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