{"id":70317,"date":"2025-05-30T00:01:34","date_gmt":"2025-05-30T06:01:34","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=70317"},"modified":"2025-06-08T09:48:26","modified_gmt":"2025-06-08T15:48:26","slug":"los-altos-grill-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=70317","title":{"rendered":"Los Altos Grill – Albuquerque, New Mexico"},"content":{"rendered":"
\n
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Through the Double Doors You’ll Find Some of the Best New Mexican Food in the City<\/figcaption><\/figure>\n

For almost four and a half decades, Charlie Elias, an avuncular septuagenarian\u00a0with the energy of a teenager,\u00a0 greeted his customers at Charlie’s Backdoor<\/strong><\/a>, his eponymous Northeast Heights restaurant.\u00a0 On a hot sunny day, there was probably no more welcome respite from the sun’s blinding rays and scorching heat than Charlie’s. The minute you walked in, the temperature seemed to drop 20 degrees thanks to the restaurant’s subdued lighting and heat.\u00a0 On cold winter days, there was no surcease of warmth courtesy of Charlie’s friendly and welcoming nature which made guests feel right at home\u00a0 \u00a0As Charlie began to wind down his lengthy career, his son Jamie, became the restaurant’s official ambassador, a smiling presence who met and greeted all patrons with the same homespun, genuine friendliness as his father.<\/p>\n

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The Capacious Dining Area<\/figcaption><\/figure>\n

Charlie’s Backdoor shuttered its doors in 2014, the same year Charlie passed away<\/strong><\/a>.\u00a0 His passing and the restaurant’s closure were events warranting an apron hanging at half mast.\u00a0 Not only would Duke City diners miss one of our favorite restaurant personalities, we would miss some of our favorite New Mexican food.\u00a0 Charlie’s menu was a unique blend of American and New Mexican favorites with unique takes on both.\u00a0 Not to mention unique names.\u00a0 Who can ever forget the “Sheepherder’s Special” (pastrami, green chile, tortilla) or the “Como Se Llama” (Polish sausage, refried beans, cheese, tortilla)?\u00a0 Then there was the “Mexican Banker” (ham, turkey, cheese, Thousand Island dressing and green chile strips in a tortilla) and the Kay’s Special (homemade tortilla, carnitas, white cheese and green chile).\u00a0 If those menu items evoke a nostalgic longing for one more meal at Charlie’s, you’re not alone.<\/p>\n

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Albuquerque The Magazine Honored the Los Altos Grill with a “Hot Plate” Award for a “Hot Throwback”<\/figcaption><\/figure>\n

While Charlie’s Backdoor may be mostly a memory, Jamie Elias has resurrected much of what we loved about the Hoffmantown Shopping Center restaurant.\u00a0 As\u00a0 the food and beverage director at the Los Altos Golf Course<\/strong><\/a> (one of four city-owned golf courses) Jamie has brought back much of Charlie’s magic.\u00a0 For years, only savvy golfers knew that the Los Altos Grill served up several of their favorite dishes from Charlie’s Backdoor.\u00a0 That secret was divulged in 2024 when Albuquerque The Magazine accorded a “Hot Plate” award to the Grill for its sour cream enchiladas.\u00a0 Fittingly, the award was called the “Hot Throwback” because of the sense of nostalgia (and involuntary salivation) the dish evoked when diners remembered its incomparable deliciousness.<\/p>\n

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If This Menu Is Familiar, There’s a Reason<\/figcaption><\/figure>\n

On the menu at the Los Altos Grill, those famous sour cream enchiladas (Charlie’s all-time best-seller) are called “Charlie’s Backdoor.”\u00a0 How appropriate.\u00a0 How wonderful!\u00a0 If only the Los Altos Grill wasn’t so far away for those of us who can only get there by driving through the I25 construction nightmare.\u00a0 The menu has four distinct sections: Breakfast, New Mexican Food, LA Grill Burgers and House Sandwiches.\u00a0 There are other familiar items on the menu including the aforementioned Kay’s Special.\u00a0 \u00a0Some of us will never get past the New Mexican Foods section of the menu.\u00a0 It’s what brought us to the Los Altos Grill and what will keep us coming back.<\/p>\n

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

If you’ve never previously visited the Los Altos Grill, you might think you’re driving to the well-hidden secret lair of some superhero (maybe SuperLobo).\u00a0 It’s got an address of 9717 Copper Avenue, N.E., but don’t expect to see any restaurant frontage…or even a luxurious clubhouse.\u00a0 You’ll want to take the (barely) two-lane street past golfers and a (barely) green course.\u00a0 After about half a mile, you’ll espy a fairly nondescript edifice that houses a banqueting facility and the Los Altos Grill.\u00a0 Don’t expect a lot of signage.\u00a0 In fact, there’s no signage at all, but you’re likely to run into a golfer or two munching on a handheld burrito while walking out of a stuccoed facility.<\/p>\n

Save for the fabulous aromas, there are no vestiges of Charlie’s Backdoor which was essentially a bar that served food.\u00a0 Charlie’s was built around a rectacular bar which until you figure out is sunken, gives the appearance of a very short bartender.\u00a0 \u00a0The Los Altos Grill is a much better illuminated and similarly air-conditioned venue with seating that is functional and comfortable enough.\u00a0 Its cynosure is a counter where you’ll place your order from an overhead menu.\u00a0 Your order will be delivered to your table in short order.\u00a0 It might even be delivered by Jamie Elias, a peripatetic presence at the Grill.<\/p>\n

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Brisket Sandwich with Fries<\/figcaption><\/figure>\n

Make sure your trip down memory lane starts with an order of chips and salsa<\/strong><\/em>.\u00a0 It’s vintage Charlie sure to evoke nostalgic pangs.\u00a0 The salsa is pretty much liquefied gold, an amalgam of pureed ingredients.\u00a0 There’s not much piquancy to the salsa, but it’s got those addictive properties New Mexicans love.\u00a0 The chips are among the very best in town: crispy, thick, flat triangles of deliciousness.\u00a0 Some of those tortillas puff up like desiccated sopaipillas.\u00a0 Puncture them and fill them with salsa.\u00a0 It doesn’t get any better than that.<\/p>\n

In bygone years my Kim was able to enjoy Charlie’s New Mexican fare as much as I did.\u00a0 Sadly, some accursed medication has altered her taste buds, depriving her of the ability to enjoy piquant foods.\u00a0 Years ago she would not have ordered a brisket sandwich<\/strong><\/em> at any restaurant specializing in New Mexican food.\u00a0 What Texans consider a brisket sandwich is many orders of magnitude better than what New Mexicans are subjected to.\u00a0 This brisket sandwich was basically chopped brisket doused in sauce, akin to a sloppy Joe with barbecue sauce and chopped meat.\u00a0 My Kim liked it but envied my dish even more.<\/p>\n

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The Famous Charlie’s Backdoor, One of My Favorite Enchilada Plates<\/figcaption><\/figure>\n

The twelve labors of Hercules were child’s play compared to driving past the interminable I25 construction\u00a0 project.\u00a0 Ah, the price we pay to enjoy wonderful New Mexican food and few things are as good as Charlie’s Backdoor<\/strong><\/em> (sour cream and green chile baked into layered enchiladas topped with a white Swiss-American cheese) served with Spanish rice and beans.\u00a0 It’s joy and rapture on a plate.\u00a0 My taste buds were ecstatic at every bite of this delicious plate, the piquancy of fruity green chile and saltiness of the white cheese coalescing.\u00a0 It goes to prove you can<\/em> go back home…or at least the next best thing, a restaurant you once loved for one of your favorite dishes.<\/p>\n

The Los Altos Grill is miles and decades removed from Charlie’s Backdoor, but it’s great to know much of that menu we loved so much is once again available to us.<\/p>\n

Los Altos Grill<\/strong>
\n9717 Copper Avenue, N.E.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 298-1897
\nLATEST VISIT<\/strong>: 30 May 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Charlie’s Backdoor, Chips and Salsa, Brisket Sandwich
\nREVIEW #1471<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

For almost four and a half decades, Charlie Elias, an avuncular septuagenarian\u00a0with the energy of a teenager,\u00a0 greeted his customers at Charlie’s Backdoor, his eponymous Northeast Heights restaurant.\u00a0 On a hot sunny day, there was probably no more welcome respite from the sun’s blinding rays and scorching heat than Charlie’s. The minute you walked in, the temperature seemed to drop 20 degrees thanks to the restaurant’s subdued lighting and heat.\u00a0 On cold winter days, there was no surcease of warmth courtesy of Charlie’s friendly and welcoming nature which made guests feel right at home\u00a0 \u00a0As Charlie began to wind down his lengthy career, his son Jamie, became the restaurant’s official ambassador, a smiling presence who met and greeted all patrons…<\/p>\n","protected":false},"author":1,"featured_media":70326,"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":[440,21,112,141],"tags":[3235,1062,4976,4973,922,4975,950,4978,4977,4974,2921],"class_list":["post-70317","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-new-mexican","category-new-mexico","tag-albuquerque-the-magazine","tag-brisket-sandwich","tag-charlie-elias","tag-charlies-backdoor","tag-chips-and-salsa","tag-copper-avenue","tag-hot-plate-award","tag-hot-throwback","tag-jamie-elias","tag-los-altos-golf-course","tag-sloppy-joes"],"yoast_head":"\nLos Altos Grill - 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=70317\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Los Altos Grill - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"For almost four and a half decades, Charlie Elias, an avuncular septuagenarian\u00a0with the energy of a teenager,\u00a0 greeted his customers at Charlie’s Backdoor, his eponymous Northeast Heights restaurant.\u00a0 On a hot sunny day, there was probably no more welcome respite from the sun’s blinding rays and scorching heat than Charlie’s. The minute you walked in, the temperature seemed to drop 20 degrees thanks to the restaurant’s subdued lighting and heat.\u00a0 On cold winter days, there was no surcease of warmth courtesy of Charlie’s friendly and welcoming nature which made guests feel right at home\u00a0 \u00a0As Charlie began to wind down his lengthy career, his son Jamie, became the restaurant’s official ambassador, a smiling presence who met and greeted all patrons…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=70317\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2025-05-30T06:01:34+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2025-06-08T15:48:26+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2025\/05\/LosAltosGrill07-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70317#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70317\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Los Altos Grill – Albuquerque, New Mexico\",\"datePublished\":\"2025-05-30T06:01:34+00:00\",\"dateModified\":\"2025-06-08T15:48:26+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70317\"},\"wordCount\":1254,\"commentCount\":0,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70317#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2025\\\/05\\\/LosAltosGrill07-scaled.jpeg\",\"keywords\":[\"Albuquerque The Magazine\",\"Brisket Sandwich\",\"Charlie Elias\",\"Charlie's Backdoor\",\"Chips and Salsa\",\"Copper Avenue\",\"Hot Plate Award\",\"Hot throwback\",\"Jamie Elias\",\"Los Altos Golf Course\",\"Sloppy Joes\"],\"articleSection\":[\"Albuquerque\",\"American\",\"New Mexican\",\"New Mexico\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70317#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70317\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=70317\",\"name\":\"Los Altos Grill - 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Please take a few minutes to tell me what you think. 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