{"id":70609,"date":"2025-07-13T00:01:38","date_gmt":"2025-07-13T06:01:38","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=70609"},"modified":"2026-04-06T12:43:35","modified_gmt":"2026-04-06T18:43:35","slug":"the-range-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=70609","title":{"rendered":"The Range – Albuquerque, New Mexico"},"content":{"rendered":"
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The Range on Rio Grande Blvd. in Albuquerque<\/figcaption><\/figure>\n

It’s not very often (actually never) I consult Google’s Artificial Intelligence (AI) engine, much less copy and use AI-generated blather verbatim. When at a loss for words as to how to describe a “real foodie,” I liked Google’s definition so much I’m sharing it: “A real foodie is\u00a0someone with a deep passion and appreciation for food, beyond just eating to survive.\u00a0They actively seek out new and diverse culinary experiences, enjoy exploring different cuisines, and are knowledgeable about food preparation, ingredients, and even the cultural context of food<\/em>.”\u00a0 One of the key characteristics of a real foodie (according to AI) is “Social<\/em>: <\/strong>They enjoy sharing their culinary discoveries with others, whether through social media, blogs, or in-person gatherings<\/em>.”<\/p>\n

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Dining Room at The Range on Rio Grande Blvd.<\/figcaption><\/figure>\n

That last characteristic may best describe our new friends Cliff and Mariton whose culinary adventures on Instagram<\/strong><\/a> have both delighted and intrigued me for years.\u00a0 What distinguishes Cliff and Mariton from other foodies who share their findings online is that their restaurant posts are always about the foods.\u00a0 Theirs is not a self-aggrandizing platform in which food plays a secondary role.\u00a0 Their photographs are crisp and clear, centered around their restaurant meals.\u00a0 You can read their passion in the well-written descriptions of their meals, especially when they’ve really enjoyed or uncovered a new find.\u00a0 \u00a0All too often–especially on Instagram–food is secondary to showing off an “influencer’s” physical assets.\u00a0 Not that there’s anything wrong with that.\u00a0 I like to look, too.<\/p>\n

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Our New Friends Mariton and Cliff<\/figcaption><\/figure>\n

Real foodies know how to find one another–and when we connect, it’s as if finding our people.\u00a0 You can imagine what a thrill it was for me to receive a text from Cliff asking if we were available to join them for dinner.\u00a0 \u00a0It was akin to being invited to dine with a long-lost best friend.\u00a0 I just knew we would hit it off.\u00a0 Cliff, it turns out, admires my work as much as I do his.\u00a0 The second we walked into The Range on Rio Grande Blvd., I recognized the photogenic, bedimpled Mariton from photos Cliff has posted.\u00a0 For the next two hours we shared food intelligence, of course, but mostly we shared laughs.\u00a0 It’s been a long time since I’ve enjoyed a meal that much.<\/p>\n

Cliff and Mariton are not only passionate foodies, they’re extremely well-traveled, taking advantage of Southwest Airline’s companion pass to fly somewhere two or three weekends a month.\u00a0 They’re frequent travelers to New Mexico, home to Cliff’s favorite restaurant in the entire country, Mary & Tito’s<\/strong><\/a>.\u00a0 On the day they joined us at The Range, they had driven from Socorro to Pie Town where they indulged in Pie-O-Neer’s Pies,<\/strong><\/a> a New Mexico institution.\u00a0 Cliff’s Instagram profile describes him as an “amateur pie enthusiastic<\/em>.”\u00a0 He’s more than ready to turn pro as we were to find out.<\/p>\n

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Green Chile Cheeseburger Sliders<\/figcaption><\/figure>\n

Though my Kim and I are frequent visitors to the original Range<\/strong><\/a> in Bernalillo, Cliff’s only visit was fifteen years ago.\u00a0 Much has changed in that decade and a half.\u00a0 Today there are six locations of The Range–the original in Bernalillo, four in Albuquerque and one in Los Lunas.\u00a0 Every one of them offers a whimsical ambiance (such as the anthropomorphic bovines which grace the space) with something to see and enjoy everywhere you turn.\u00a0 While whimsy is one of the cafe’s defining characteristics, savvy diners know they can take the menu seriously.\u00a0 Offering a melange of American and New Mexican diner favorites and some of the best baked goods in New Mexico, you’re bound to find something to love.<\/p>\n

Invariably, we were enjoying ourselves so much that our server had to make several return trips to our table to see if we were ready to place our orders.\u00a0 \u00a0It took five visits before we were all ready.\u00a0 One of the hallmarks of each Range is the outstanding service.\u00a0 \u00a0Our server never made us feel rushed and seemed to enjoy our playful banter with her.\u00a0 Another noteable quality about The Range is its customer-centric flexibility.\u00a0 It’s truly a “have it your way” spirit that diners will like.\u00a0 For example, I wanted a chimichanga sans red or green chile but with mole.\u00a0 Had The Range not run out of mole, it’s exactly what our server would have ferried to our table.<\/p>\n

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Mediterranean Salad<\/figcaption><\/figure>\n

One of the ironies about dining in contemporary America is how portion size has decreased while costs continue to escalate disproportionally.\u00a0 One example is the Big Mac, a misnomer if there ever was one.\u00a0 Seeing green chile cheeseburger sliders<\/strong><\/em> (Bueno green chile, American cheese, green chile Cheddar bun) <\/span>on the starters section of the menu, we expected two-bites per burger.\u00a0 Instead, each burger was generous in size with four-inch buns (the size of many full-sized burgers in town).\u00a0 The burger was prepared “smash burger” style (thin, crispy patties).\u00a0 It had all the fixings (lettuce, tomato, onion) of a full-sized burger.\u00a0 The green chile Cheddar bun was soft and chewy with a pleasant piquancy.<\/p>\n

Hitting The Range up on a Sunday night, my Kim was out-of-luck; her first three salad choices being unavailable.\u00a0 Fortunately the Mediterranean Salad<\/strong><\/em> (mixed greens, artichoke hearts, roasted tomatoes, kalamata olives, red onions, chickpeas, cucumber, pepperoncini, feta croutons, lemon basil vinaigrette) was far more than a consolation prize.\u00a0 This salad proved more than a sum of its wonderful parts.\u00a0 Every ingredient on the plate worked harmoniously to create an amalgam of flavor.\u00a0 Several elements were noteable–the feta croutons especially.\u00a0 Those croutons were somewhat reminiscent of mozzarella sticks albeit with a delectable feta.\u00a0 My Kim also praised the artichoke hearts and kalamata olives.<\/p>\n

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

My druthers were to have a chimichanga (filled with arroz verde, pinto beans, Monterey Jack, topped with sour cream, guacamole and pico with choice of chile) topped with mole, but that mole must have been superb as The Range had run out. Instead, my chimichanga<\/strong><\/em> was stuffed with carne adovada with the aforementioned pinto beans and arroz verde.\u00a0 In the past few years, I’ve become quite a chimichanga connossieur after figuring out New Mexican restaurants reign far supreme over Arizona eateries in preparing and serving these deep-fried burrito treasures.\u00a0 The Range’s chimichanga is quite good, albeit not especially piquant.\u00a0 The deep-fried tortilla is a crispy shell that holds its integrity despite the moistness of the carne adovada and chile.<\/p>\n

Our new friend Cliff should probably run for mayor of Pie Town.\u00a0 His platform would undoubtedly include a pie in every tin.\u00a0 Cliff didn’t hesitate to order The Range’s green chile apple pie<\/strong><\/em>.\u00a0 Even sans ice cream, the pie was wonderful with sweet and tart, juicy and crisp apples providing an interesting and delicious contrast to a green chile that was more piquant (by far) than the green chile enchiladas Cliff had as his entree or the steak enchiladas Mariton enjoyed.\u00a0 There was no chile on my dessert choice, a Mexican latte cake<\/strong><\/em> (layers of dark chocolate cake, vanilla bean cheesecake, coffee flan and brandy tres leches topped with chocolate cream cheese whipped cream).\u00a0 It’s as good as promised with so many wonderful contrasting flavors coalescing into a mountainous mound of chocolate deliciousness.<\/p>\n

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Mexican Latte Cake<\/figcaption><\/figure>\n

One of the less often touted aspects of dining is the experiential perspective. A meal can be even more wonderful when you enjoy it with friends.\u00a0 The Range made our visit with Cliff and Mariton a great one.<\/p>\n

The Range<\/strong>
\n1050 Rio Grande Blvd.,\u00a0 N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 508-2640
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>:\u00a0 13 July 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Green Chile Cheeseburger Sliders, Mexican Latte Cake, Green Chile Apple Pie, Carne Adovada Chimichanga, Mediterranean Salad
\nREVIEW #1478<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

It’s not very often (actually never) I consult Google’s Artificial Intelligence (AI) engine, much less copy and use AI-generated blather verbatim. When at a loss for words as to how to describe a “real foodie,” I liked Google’s definition so much I’m sharing it: “A real foodie is\u00a0someone with a deep passion and appreciation for food, beyond just eating to survive.\u00a0They actively seek out new and diverse culinary experiences, enjoy exploring different cuisines, and are knowledgeable about food preparation, ingredients, and even the cultural context of food.”\u00a0 One of the key characteristics of a real foodie (according to AI) is “Social: They enjoy sharing their culinary discoveries with others, whether through social media, blogs, or in-person gatherings.” That last characteristic…<\/p>\n","protected":false},"author":1,"featured_media":70613,"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":[440,21,112,141,5647],"tags":[5037,5039,5036,5034,5040,5038,5035],"class_list":["post-70609","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-american","category-new-mexican","category-new-mexico","category-rating-n-r","tag-carne-adovada-chimichanga","tag-cliff-and-mariton","tag-green-chile-apple-pie","tag-green-chile-cheeseburger-sliders","tag-instagram","tag-mediterranean-salad","tag-mexican-latte-cake"],"yoast_head":"\nThe Range - 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=70609\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"The Range - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"It’s not very often (actually never) I consult Google’s Artificial Intelligence (AI) engine, much less copy and use AI-generated blather verbatim. 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