{"id":65714,"date":"2024-01-25T00:01:59","date_gmt":"2024-01-25T06:01:59","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65714"},"modified":"2024-11-09T12:12:06","modified_gmt":"2024-11-09T18:12:06","slug":"bamas-1865-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65714","title":{"rendered":"Bama’s 1865 – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
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Bama’s 1865 on Osuna<\/figcaption><\/figure>\n

When we tell people we lived in Mississippi for eight years their typical reaction is something akin to “OMG, that must have been terrible<\/em>.” \u00a0Lumping Alabama and Louisiana into their diatribes, they typically perceive we lived in a poorly educated, mostly rural and unabashedly racist region. \u00a0It surprises them to learn that New Mexico ranks below those three states among the least educated states<\/strong><\/a> in the country (only West Virgina ranked lower). \u00a0We lived in Ocean Springs on the Mississippi Gulf Coast, an almost contiguous metropolitan area from New Orleans to Mobile. \u00a0It’s as modern as you can get. \u00a0 In terms of racism, the Deep South has made significant strides and isn’t as racist as the Boston area was when I lived there.<\/p>\n

Tragically, racism has always been a way of life in the Deep South. \u00a0It made me wonder if Bama’s 1865, Albuquerque’s newest Creole-Southern restaurant, was named for the turmoil that ravaged Alabama that fateful year. \u00a0Not only was Alabama left virtually destroyed by Union Forces, poor decisions during “Reconstruction” brought consequences that plagued the state for more than a century. \u00a0In 1865, Alabama \u00a0signed the Thirteenth Amendment (Amendment XIII) to the United States Constitution abolishing slavery and involuntary servitude. \u00a0Alas, because of the prevailing and pervasive racial prejudices of the state\u2019s white inhabitants, newly freed \u00a0people continued to endure hardships. Alabama\u2019s antebellum-era “slave codes” were replaced by a social and legal system of separating citizens on the basis of race. \u00a0That system remained intact through the mid-twentieth century<\/p>\n

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

When my friend Bill Resnik and I visited Bama’s 1865 we tried to find out how the restaurant got its name. \u00a0Our server kindly tried to find answers for us, but because ownership wasn’t on the premises, we came away speculating. \u00a0We did learn that Bama’s 1865 got its start as “Bama’s Gulf Cuisine” in Brewton, Alabama. \u00a0Owner Clarence Williams–who was born and raised in Hobbs–moved back to his state of birth in 2023. \u00a0In December, 2023, he launched Bama’s 1865 on Osuna Blvd. at the Salt Yard East structure. \u00a0Bama’s 1865 occupies the largest space in the complex with a capacity of 150 diners.<\/p>\n

As only one of two restaurants specializing in Creole-Cajun-Southern cuisine (K-Lynn’s Cuisine<\/strong><\/a> in Rio Rancho is the other one), Bama 1865 fills a void.\u00a0 Aficionados like my friend Bill have longed for the day in which we could once again enjoy one of America’s classic cuisines.\u00a0 Having lived just over an hour from New Orleans, we’ve been pining for the cuisine we enjoyed for eight years.\u00a0 If you’re wondering what an “Alabama” restaurant would know about Creole-Cajun-Southern cooking, you probably don’t know that Mobile, Alabama was arguably the first site of Mardi Gras<\/strong><\/a> in this country and shares in many of the same culinary traditions.<\/p>\n

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Boudin Eggrolls<\/figcaption><\/figure>\n

Bama’s 1865 doesn’t resemble the stereotypical Creole-Cajun-Southern restaurant.\u00a0 It’s not adorned in the purple, green and gold colors of Mardi Gras.\u00a0 Instead of Mardi Gras trappings, you’ll find banners and photos celebrating Alabama’s most prestigious and powerful football universities–the University of Alabama and Auburn.\u00a0 \u00a0The restaurant’s front section near the entrance is a bar area.\u00a0 The dining room is rather spartan, but it’s got two large flatscreen televisions strategically places so diners can watch sports.\u00a0 Seating is more functional than it is comfortable.<\/p>\n

If you’re familiar with menus at Creole-Cajun-Southern restaurants in the Deep South, you’ll be thrilled to see Bama’s 1865 includes many of your favorites.\u00a0 These are the flavors of the Gulf Coast, the flavors we loved during our time in Mississippi.\u00a0 Menu sections include appetizers, salads and soups, Bama favorites, burgers & bird, desserts and sides.\u00a0 The appetizer menu is so unlike that of most restaurants in New Mexico.\u00a0 You won’t, for example, find salsa and chips or even conventional fries.\u00a0 Instead, appetizers include crab cakes, shrimp and boudin.\u00a0 You’ll also see French fries, but these are topped with a gumbo sauce.<\/p>\n

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Mississippi Catfish Opelousas<\/figcaption><\/figure>\n

It’s not everyone (even on the Gulf Coast) who likes boudin (pronounced “boo-dan”), but Bill and I do.\u00a0 Boudin\u00a0 is a cooked sausage made from pork meat (including pork liver and\/or pork heart along with scraps of pork meat from just about any part of the hog), rice, plus various vegetables and seasonings, all stuffed in a natural pork casing.\u00a0 \u00a0You may not be salivating at that description, but Bill and I almost did when we ordered Bama 1865’s boudin egg rolls<\/strong><\/em>\u00a0(pork boudin with Monterey jack cheese and\u00a0 Cajun aioli).\u00a0 Each order includes two egg rolls sliced diagonally.\u00a0 Our only complaint was that the egg rolls didn’t have enough liver flavor.\u00a0 Yeah, we’re sticklers for authenticity.<\/p>\n

During our time in Mississippi, we grew to love catfish, a Southern staple.\u00a0 Thankfully the Magnolia State is the largest domestic catfish producer.\u00a0 For nearly three months of relocating to Mississippi, we visited Aunt Jenny’s Catfish Restaurant<\/strong><\/a> every Sunday for lunch.\u00a0 We’ve had mixed results with catfish since returning to the Land of Enchantment.\u00a0 I stopped perusing Bama 1865’s menu when I came across Mississippi Catfish Opelousas<\/strong><\/em> (blackened Mississippi catfish topped with a savory Opelousas sauce made of crab, oysters, crawfish tails, saut\u00e9ed onion, celery and bell pepper over dirty rice with grilled asparagus).\u00a0 \u00a0The catfish were spot on!\u00a0 Perfectly blackened (coated with a mixture of spices (such as garlic powder and cayenne pepper) and fried over extremely high heat) and tender, the catfish reminded us of our favorite Southern fish.\u00a0 The dirty rice (the rice turns a \u201cdirty\u201d brown color while cooking with the diced meats and spices) was quite good, too.<\/p>\n

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Gumbo with Creole Corn and Dirty Rice<\/figcaption><\/figure>\n

It struck me as strange that Bill would ask our server if the gumbo<\/strong><\/em> was made with okra.\u00a0 After all, the word \u201cgumbo\u201d comes from the West African word \u201cki ngombo\u201d for \u201cokra.”\u00a0 He reminded me of a restaurant we once visited in which the gumbo did not include okra.\u00a0 As always, his memory is superior to mine–probably because he also has a bigger head.\u00a0 Bama’s 1865 offers gumbo in a cup or bowl and with your choice of seafood, including alligator.\u00a0 It’s replete with okra.\u00a0 This gumbo is redolent with fil\u00e9,\u00a0 an herbal powder made from the dried and ground leaves of the sassafras tree.\u00a0 It’s a heart-warming winter elixir that will transplant you to the Gulf Coast.\u00a0 A side of Creole corn was unremarkable.<\/p>\n

Memory is a funny thing.\u00a0 We didn’t realize just how we liked Mississippi and the Gulf Coast until we left.\u00a0 Now we pine to return someday.\u00a0 It’s a 21 hour drive from our Rio Rancho home.\u00a0 Bama’s 1865 makes it easier to go back South.<\/p>\n

Bama’s 1865<\/strong>
\n6001 Osuna, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 25 January 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Gumbo, Mississippi Catfish Opelousas
\nREVIEW #1378<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

When we tell people we lived in Mississippi for eight years their typical reaction is something akin to “OMG, that must have been terrible.” \u00a0Lumping Alabama and Louisiana into their diatribes, they typically perceive we lived in a poorly educated, mostly rural and unabashedly racist region. \u00a0It surprises them to learn that New Mexico ranks below those three states among the least educated states in the country (only West Virgina ranked lower). \u00a0We lived in Ocean Springs on the Mississippi Gulf Coast, an almost contiguous metropolitan area from New Orleans to Mobile. \u00a0It’s as modern as you can get. \u00a0 In terms of racism, the Deep South has made significant strides and isn’t as racist as the Boston area was…<\/p>\n","protected":false},"author":1,"featured_media":65719,"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":[440,38,3569,262,141,567],"tags":[3642,3656,3653,3655,3652,3641,1065,3639,3640,3643,1095,3654],"class_list":["post-65714","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-cajun","category-closed-in-2024","category-closed","category-new-mexico","category-southern","tag-boudin-egg-rolls","tag-brewton-alabama","tag-cajun","tag-crab-cakes","tag-creole","tag-creole-corn","tag-dirty-rice","tag-file-gumbo","tag-mississippi-catfish-opelousas","tag-osuna","tag-shrimp","tag-southern"],"yoast_head":"\nBama's 1865 - 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Please take a few minutes to tell me what you think. 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