{"id":68309,"date":"2024-09-26T00:01:42","date_gmt":"2024-09-26T06:01:42","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=68309"},"modified":"2026-04-02T20:43:26","modified_gmt":"2026-04-03T02:43:26","slug":"villa-myriam-coffee-roastery-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=68309","title":{"rendered":"Villa Myriam Coffee Roastery – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Via Myriam Coffee on Commercial Street<\/figcaption><\/figure>\n

Because of coffee’s olfactory-arousing properties and nuanced depth of flavors, it has the unique ability to evoke personal memories that transport java junkies to better times.\u00a0 Every satisfying and stimulating sip of coffee relocates me to my Grandma Andreita’s kitchen table where I learned to love coffee brewed on her old wood stove.\u00a0 For brothers David and Juan Certain, the aromas return them to Colombia where their grandfather founded Villa Myriam in 1961.\u00a0 \u00a0The brothers spent much of their childhood on the fields of their grandfather\u2019s coffee plantation where they learned which coffee beans were the best.<\/p>\n

In 1999, Juan and David migrated to the US as political refugees during the hard times of violence in Colombia. After things settled, they decided to share their passion for coffee and return to the family plantation to import their beans to Albuquerque, NM.\u00a0 In October 2010, the brothers started a wholesale coffee business in Albuquerque, using Albuquerque’s South Valley Economic Development Center\u2019s commercial kitchen to roast and package the coffee. It didn\u2019t take long for Villa Myriam coffee to become a hit in New Mexico.<\/p>\n

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Villa Myriam’s Indoor Dining Room<\/figcaption><\/figure>\n

Though we’ve enjoyed Villa Myriam’s award-winning coffee at several restaurants, it was a foodie event–edible New Mexico’s Burrito Smackdown<\/strong><\/a>–in June, 2024 that alerted me to the notion that maybe there’s more to coffee going on in downtown Albuquerque.\u00a0 Mind you, finding Villa Myriam Coffee Roastery is just slightly easier than finding Forrest Fenn’s treasure<\/strong><\/a>.\u00a0 It’s got an address of 573 Commercial Street, but you might have better luck finding it by heading south on Spur from Lomas.\u00a0 Villa Myriam is located on a cul de sac we had no idea existed.\u00a0 At the tail end of the cul de sac is “No Trespassing” signage which prevents you from entering a property in which vintage neon signs and vehiles (including a trolley and several train cars) are stored.<\/p>\n

On the morning of our inaugural visit, throngs of coffee fanatics (obviously not as cartographically challenged as me) were comfortably seated on the indoor portion of Villa Myriam.\u00a0 Thankfully a spacious outdoor patio is available for overflow crowds or those of us who get there a bit late.\u00a0 The inimitable aroma of coffee greets you before you enter the premises.\u00a0 A sandwich board near the entrance told me Villa Myriam is about much more than coffee and an award-winning burrito.\u00a0 \u00a0Only nine items are listed on that board, but you could see yourself enjoying every one of them with your coffee.\u00a0 Baked goods (pastries, croissants) sit atop a counter, strategically-positioned just before the coffee menu.<\/p>\n

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Winner of the 2024 New Mexico Burrito Smackdown Judges’ Choice<\/figcaption><\/figure>\n

It was a foregone conclusion that my maiden meal at Villa Myriam would include the Judges Choice winner of edible’s<\/em> Burrito Smackdown.\u00a0 \u00a0The inaugural Burrito Smackdown was held on June 8th in the Alfredo Garcia Community Barn in the Village of Los Ranchos.\u00a0 edible New Mexico<\/em> launched the new Smackdown experience to complement the Green Chile Cheeseburger Smackdown held in September.\u00a0 There were seven restaurants participating in the event.\u00a0 The Peoples’ Choice award winner was Capitan’s Oso Grill<\/strong><\/a> while the Judges’ Choice winner came from Villa Myriam.<\/p>\n

Villa Myriam’s award-winning burrito is listed on the sandwich board as a carnitas burrito<\/strong><\/em>.\u00a0 It’s been our experience in Albuquerque eateries that “carnitas” can mean everything from deep- fried chicharron-style pork cracklings to shredded, slow cooked chicken.\u00a0 Though the literal translation of “carnitas” is “little meats,” it’s intended to be a pork dish made from a heavily marbled cut of pork that is braised and simmered for several hours until it is so tender that it can be shredded.\u00a0 Villa Myriam knows what it’s doing!<\/p>\n

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Chef Yolanda Torres<\/figcaption><\/figure>\n

Chef Yolanda Torres is at the helm in Villa Myriam’s kitchen.\u00a0 Though originally from Lubbock, Texas, she spent much of her youth in Albuquerque.\u00a0 She graduated from West Mesa High School before matriculating to the Culinary Institute of America<\/strong><\/a> (the real CIA) in New York.\u00a0 From the onset of her culinary career, she has worked alongside celebrated chefs in both New York City and New Orleans where she spent almost a decade before returning to Albuquerque.\u00a0 While in New Orleans, she served as chef de cuisine at Willa Jean <\/strong><\/a>when the restaurant’s pastry chef earned a James Beard Foundation award in 2019.<\/p>\n

After returning to Albuquerque during the Cabrona virus, Chef Torres directed the kitchen at The Grove Cafe & Market<\/strong><\/a> where we first met her.\u00a0 I remember being impressed by the way she diffused a “Karen” situation almost as much as I was impressed with her menu.\u00a0 After nearly three years, she moved on to Villa Myriam, where she\u2019ll continue to oversee the kitchen after her next venture, Cantina Real, opens.\u00a0 Cantina Real sits in a two-story edifice within easy walking distance of Villa Myriam.\u00a0 Her menu will feature American food with different cooking styles and cultural influences.\u00a0 It promises to be one of the best tickets in town.<\/p>\n

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Left: Cafe Aulait Right: Caramel Apple Spice<\/figcaption><\/figure>\n

25 September 2024<\/strong>: Despite Villa Myriam’s sunny east-facing facade, a characteristically cool autumn morning chill greeted us.\u00a0 That chill would soon give way to an unusual late summer heat wave.\u00a0 Striking while the iron is cool, we perused the coffee menu.\u00a0 Remembering a superb Caf\u00e9 au Lait<\/strong><\/em> made\u00a0 from Villa Myriam’s coffee at the short-lived Timbuctu Bistro<\/strong><\/a> in Rio Rancho,\u00a0 I discovered that sometimes lightning does strike twice.\u00a0 The Caf\u00e9 au Lait was just what I needed.\u00a0 My Kim opted for a seasonally appropriate caramel apple spice coffee<\/strong><\/em>. Yes, it did taste like a very good caramel apple.\u00a0 We liked our coffee choices so much that we had to order those same coffees for the road.<\/p>\n

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Left: Aztec Mocha; Top Right: Blueberry Tart; Bottom Right: Macademia Apple Cinnamon Roll<\/figcaption><\/figure>\n

26 September 2024<\/strong>:\u00a0 Because trying new things is at the heart of exploration, my coffee choice during our second visit was an Aztec mocha.\u00a0 <\/strong><\/em>Several Duke City coffee shops offer a similar brew, but \u00a0this one wasn’t overly cloying and too chocolatey (if that’s possible).\u00a0 It was a wonderful cup.\u00a0 Succumbing to temptation, we enjoyed pastries with our coffee.\u00a0 For my Kim it was a blueberry tart<\/strong><\/em>, for me a macadamia apple cinnamon roll<\/strong><\/em>.\u00a0 Both were outstanding.\u00a0 Baked at Ihatov Bread and Coffee<\/strong><\/a>, a 2023 James Beard Foundation “Outstanding Baker” semifinalist, those pastries paired exceptionally well with the coffee.\u00a0 Ihatov also bakes the bread on which most of Villa Myriam’s sandwiches are constructed.<\/p>\n

\"\"
Award-Winning Carnitas Burrito<\/figcaption><\/figure>\n

25 September 2024<\/strong>:\u00a0 One bite confirmed that Villa Myriam not only knows what true carnitas are, but knows how to prepare them correctly.\u00a0 The carnitas burrito<\/strong><\/em> (carnitas, whole pinto beans, eggs, Manchego cheese, roasted poblano pepper wrapped in a tortilla and served with a side of red salsa) proves itself worthy of accolades.\u00a0 Though my preference is for burritos slathered in red and (or) green chile, the red salsa was a worthy alternative.\u00a0 Better still would be (as a side) a bowl of those perfectly prepared beans with green chile (hint for Yolanda).\u00a0 Manchego, a Spanish sheep’s cheese was a surprising (and wholly welcome) choice.\u00a0 Manchego has a lingering, complex lingering flavor with qualities that make it strong, sharp, sweet and peppery \u00a0As a concordant compilation of individual ingredients that work exceptionally well together, this is a craveable burrito.<\/p>\n

\"\"
Bacon Breakfast Sandwich<\/figcaption><\/figure>\n

25 September 2024<\/strong>:\u00a0 My Kim’s inaugural savory sandwich choice was a bacon breakfast sandwich<\/strong><\/em> (toasted sourdough, sambal aioli, a scrambled egg, applewood bacon, sweet red peppers, Cheddar cheese and mixed greens).\u00a0 Alas, my trepidatious (about chile) bride asked that the sandwich be constructed without two items that would have given it much more personality and flavor: sambal aioli and mixed greens.\u00a0 Those omissions made the sandwich rather pedestrian–like far too many breakfast sandwiches in the Duke City.\u00a0 \u00a0Woulda, shoulda, coulda…former New Orleans Saints coach Jim Mora would probably have used those terms to describe what this sandwich would have, should have and could have been.<\/p>\n

\"\"
Biscuits and Gravy<\/figcaption><\/figure>\n

26 September 2024<\/strong>: Though the carnitas burrito called loudly, there’s just too much on the menu to settle on one favorite, no matter how great it might be.\u00a0 Besides, I was curious as to what Chef Yolanda could do with biscuits and gravy<\/strong><\/em> (housemade Cajun seasoned biscuits, sausage gravy and an egg any style), a New Orleans breakfast staple.\u00a0 Lynn, are you reading this?\u00a0 These biscuits and gravy were another memory-triggering phenomena, reminding me how often I enjoyed biscuits and gravy in New Orleans’ French Quarter.\u00a0 Cajun seasoning has that delightfully assertive qualities that imbue foods with flavor and personality, but it was the sausage gravy that I loved most.\u00a0 Only one thing could have made it better–another biscuit to sop up every bit of that wonderful gravy.<\/p>\n

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

26 September 2024<\/strong>:\u00a0 Having learned not to omit key ingredients from a chef’s creation, my Kim ordered something familiar during our second visit.\u00a0 We knew it would be a hit because it’s made with the selfsame carnitas used on the heralded carnitas burrito.\u00a0 It’s Villa Myriam’s version of a Cubano<\/strong><\/em> (housemade carnitas, housemade pickles, spicy mustard, Swiss cheese on local bread (from Coda Bakery<\/strong><\/a>)) is, in my Kim’s estimation “the best I’ve ever had<\/em>.”\u00a0 Thick-cut ham and carnitas play two-part-harmony on your taste buds while the spicy mustard and housemade pickles provide a discernible punch.\u00a0 Those carnitas are truly fabulous, maybe without par in Albuquerque.\u00a0 The local bread will remind you why Coda Bakery is so very good.\u00a0 A side salad is provided with this sandwich.<\/p>\n

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Left: Butter Croissant Right: Pan Au Chocolat<\/figcaption><\/figure>\n

25 September 2024<\/strong>:\u00a0 Writer Bill Bryson emphasizes “However you choose to pronounce it (croissant) at home, it is perhaps worth nothing that outside the United States, the closer you can come to saying “kwass-ohn,” the sooner you can expect to be presented with one<\/em>.”\u00a0 \u00a0My friend Bill Resnik is the only person I’ve met on this side of the pond who pronounces croissant correctly.\u00a0 \u00a0His first wife Janet was a bona fide Francophile so he spent quite a bit of time in France.\u00a0 I don’t know if the croissants (butter croissant<\/strong><\/em> and pan au chocolat<\/strong><\/em>) would pass muster with him, but we enjoyed them very much.<\/p>\n

Villa Myriam is so much more than coffee though that’s more than reason enough to visit this magnificent coffee roastery.\u00a0 For gastronomes of all stripes, fantastic foods are another reason.\u00a0 This is a real find!<\/p>\n

Villa Myriam Coffe
\n<\/strong>573 Commercial Steet, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 336-5652<\/a>
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 26 September 2024
\n1st VISIT<\/strong>: 25 September 2024
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: Excellent<\/strong><\/span>\u00a0\u2013 High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Buttery Croissant, Pan Au Chocolat, Bacon Breakfast Sandwich, Carnitas Burrito, Cafe Aulait, Caramel Apple Spice Coffee, Cubano, Biscuits and Gravy, Aztec Mocha
\nREVIEW #1423<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Because of coffee’s olfactory-arousing properties and nuanced depth of flavors, it has the unique ability to evoke personal memories that transport java junkies to better times.\u00a0 Every satisfying and stimulating sip of coffee relocates me to my Grandma Andreita’s kitchen table where I learned to love coffee brewed on her old wood stove.\u00a0 For brothers David and Juan Certain, the aromas return them to Colombia where their grandfather founded Villa Myriam in 1961.\u00a0 \u00a0The brothers spent much of their childhood on the fields of their grandfather\u2019s coffee plantation where they learned which coffee beans were the best. In 1999, Juan and David migrated to the US as political refugees during the hard times of violence in Colombia. After things settled,…<\/p>\n","protected":false},"author":1,"featured_media":68332,"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":[440,21,3065,703,141,4],"tags":[4386,4390,2775,4385,4392,4389,4391,1737,868,4387,4394,903,4393],"class_list":["post-68309","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-coffee","category-dog-friendly","category-new-mexico","category-specialty","tag-2024-new-mexico-burrito-smackdown","tag-bacon-breakfast-sandwich","tag-biscuits-and-gravy","tag-cafe-aulait","tag-caramel-apple-spice-coffee","tag-carnitas-burrito","tag-chef-yolanda-torres","tag-cubano","tag-dog-friendly","tag-judges-choice-winner","tag-macadamia-nut-apple-cinnamon-roll","tag-outdoor-patio","tag-raspberry-tart"],"yoast_head":"\nVilla Myriam Coffee Roastery - 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=68309\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Villa Myriam Coffee Roastery - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Because of coffee’s olfactory-arousing properties and nuanced depth of flavors, it has the unique ability to evoke personal memories that transport java junkies to better times.\u00a0 Every satisfying and stimulating sip of coffee relocates me to my Grandma Andreita’s kitchen table where I learned to love coffee brewed on her old wood stove.\u00a0 For brothers David and Juan Certain, the aromas return them to Colombia where their grandfather founded Villa Myriam in 1961.\u00a0 \u00a0The brothers spent much of their childhood on the fields of their grandfather\u2019s coffee plantation where they learned which coffee beans were the best. 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