{"id":70708,"date":"2025-07-24T00:01:15","date_gmt":"2025-07-24T06:01:15","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=70708"},"modified":"2026-04-06T14:19:33","modified_gmt":"2026-04-06T20:19:33","slug":"arriba-shihuahua-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=70708","title":{"rendered":"Arriba Shihuahua – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Arriba Shihuahua Mexican Grill on Tramway Blvd.<\/figcaption><\/figure>\n

“How do they get away with using the name “Shihuahua<\/em>” instead of Chihuahua<\/em>,” I pondered, noting to myself that wokeism and cultural sensitivities have declared offensive virtually any term that\u00a0 is perceived to diminish a culture or an individual (that perception usually being in the eye of the offended).\u00a0 Surely, the National Mexican-American Anti-Defamation Committee<\/a><\/strong> would take umbrage at that name, much as it did more than fifty years ago when Frito Lay introduced the Frito Bandito.\u00a0 For those of you not geriatrically advanced enough to remember the Frito Bandito, he was a cartoon mascot who\u00a0spoke broken English and robbed people of their Fritos corn chips, a reference to the “Mexican bandit” stereotype in Western movies.<\/p>\n

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

As if to reinforce my point about people becoming easily offended, Arriba Shihuahua had to respond to a Yelp reviewer’s one-star rating: “We would like to clarify some things. The channels we put on TV do not aim to polarize or discriminate anyone’s political beliefs, but rather serve to entertain customers. (The news was actually a request from a customer.) We’re sorry if it offended you in any way. However, we do not appreciate our personal beliefs being automatically assumed and being disrespected for it. We don’t think it’s fair that we get a 1 star review based solely on our choice of TV channel. We usually stream regular channels like Disney plus, Netflix, HBO, etc. It just so happened you came when a customer requested the news<\/em>.”<\/p>\n

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Salsa Bar<\/figcaption><\/figure>\n

Rather than dwelling on malapropisms or attacking a restaurant on Yelp because a television was tuned to a program perceived to be offensive, it would behoove diners to meet and speak with Arriba Shihuahua’s owners.\u00a0 This is a family-owned and operated restaurant in every sense of the word.\u00a0 You won’t find a nicer family.\u00a0 A very youthful mom and her daughter run the kitchen while a son runs the front of the house.\u00a0 Availing myself of the opportunity, I asked why the restaurant’s unique spelling of Chihuahua, the Mexican state where the family comes from.\u00a0 In Chihuahua, the pronunciation “Shihuahua” is apparently not only pretty common, it’s not frowned upon.\u00a0 It brought to mind the many Hispanic New Mexicans I’ve known who pronounce “Ch” words as “Sh” words.\u00a0 So there!\u00a0 Absolutely nothing to be offended about.<\/p>\n

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Con Queso With Chips<\/figcaption><\/figure>\n

In the spirit of equal treatment, it’s only fair that I explain the term “Arriba<\/em>,” too. “Arriba<\/em>” (pronounced ah-REE-bah) primarily means “up<\/em>” or “above<\/em>.”\u00a0 However, it’s also used as an exclamation of encouragement, excitement, or to urge someone to go or do something. It’s similar to saying “let’s go<\/em>!,”,”get up<\/em>,!” or “come on<\/em>!.”\u00a0 Consider yourself lucky if you grew up watching Saturday morning cartoons in Spanish and got to hear Speedy Gonzalez, the fastest mouse in all of Mexico, utter his battle cry of “Arriba! Arriba! Andale! Andale!.<\/em> It was a Saturday morning staple for kids growing up in the 1960s.\u00a0 Undoubtedly, Speedy offended a lot of people.<\/p>\n

We’ve now concluded this part of my review which consisted of a language lesson and railing against sensitivity.\u00a0 I hope it didn’t offend you too much.\u00a0 If you know me, you’ve probably discerned that I would be offended only if the food at Arriba Shihuahua wasn’t up-to-par.\u00a0 Thankfully that wasn’t the case.\u00a0 In fact, Arriba Shihuahua has one of the best menus of any Mexican restaurant in the Duke City.\u00a0 On the menu are several items not found at other Mexican restaurants.\u00a0 Service is as warm as the food ferried over to your table.\u00a0 Best of all, it’s all made to order with high quality, fresh ingredients.<\/p>\n

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Elotes<\/figcaption><\/figure>\n

The menu does include many of the “usual suspects” such as tacos, burritos, quesadillas and nachos.\u00a0 That doesn’t mean they’re prepared the same way other restaurants prepare them–like some sort of template.\u00a0 The “loaded papas,” for example, will make a misnomer of any other baked potatoes which are described as “loaded.”\u00a0 The menu lists some fourteen “proteins” with which you can ask for your burritos and tacos to be constructed.\u00a0 Numerous vegetarian items are also available as are a number of “specialties” for both breakfast and lunch.<\/p>\n

Arriba Shihuahua is ensconced in a strip mall on Tramway Blvd., about a mile north of Central Avenue.\u00a0 Sushi Xuan<\/strong><\/a> is one of its neighbors.\u00a0 The restaurant is much deeper than it is wide.\u00a0 You’ll place your order at the counter within feet of the restaurant’s entrance.\u00a0 A menu hangs overhead, but don’t forget to study the day’s specials scrawled on a slateboard.\u00a0 Feel free to ask questions.\u00a0 It’s obvious from the answers you’ll get that the family takes a lot of pride in the menu and is eager to have you try it all.\u00a0 Take time to study the art on the wall and enjoy the tin mariachi sculptures (one of which we joked looks exactly like our friend John Martin.)<\/p>\n

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Loaded Papa<\/figcaption><\/figure>\n

Not long after we’d seated ourselves, our server ferried over a basket of chips with con queso<\/strong><\/em> to our table.\u00a0 He also invited us to visit the salsa bar where eight gleaming steel vessels awaited.\u00a0 Five of those vessels contained salsa (including one with the warning “red hot.”\u00a0 The remaining three vessels were reserved for pickled jalape\u00f1os, limes and toreados, those fiery peppers many diners eschew.\u00a0 The con queso has just a bit of heat (not enough for me, but too much for my Kim).\u00a0 Chips are crisp triangles of corn-flavored deliciousness.\u00a0 They’re low-in-salt and served warm.<\/p>\n

You don’t always know what you’re going to get when a restaurant menu offers “elotes.”\u00a0 In many cases, “elotes” are served in a bowl–which technically makes them esquites.\u00a0 We always ask for a description just make sure of what we’re getting.\u00a0 At Arriba Shihuaha,Fried<\/em><\/strong> elotes<\/strong><\/em> mean fried corn-on-the-cob slathered with lime, chile, Cojita cheese and crema.\u00a0 They can be customized for your tastes (such as no chile for my Kim).\u00a0 \u00a0Six two-inch cob slices are a nice portion size.\u00a0 Even with my Kim sharing with me and our friend Lynn Garner, she had plenty of elote.<\/p>\n

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Shredded Beef Torta<\/figcaption><\/figure>\n

Over the years I’ve mentioned ad-nauseam (maybe ad-infinitum) that Mexican restaurants prepare baked potatoes better than restaurants from any other genre.\u00a0 Arriba Shihuahua doesn’t serve a conventional baked potato with all the usual baked potato trappings (butter, chives, cheese, sour cream).\u00a0 Instead, it features loaded papas<\/strong><\/em> in two sizes (small and large).\u00a0 A large papa is family-sized, but so good you might not want to share it.\u00a0 “Loaded” means a mountainous plate of cubed and fried papitas topped with queso, pico de gallo, crema, guacamole, beans, chopped tomatoes and your choice of protein (picadillo, pollo asado, deshebrada, al pastor, discada, chicharron, carne asada, carnitas, carne adovada, fish and shrimp).\u00a0 This isn’t just a meal.\u00a0 It’s an edible adventure, a pleasure cruise through ingredients that work exceptionally well together.\u00a0 My protein of choice was al pastor which had “nutmeggy” notes I hadn’t experienced before with al pastor.\u00a0 Every morsel was magnificent.<\/p>\n

At most of our dining excursions in which loaded baked potatoes are involved, the potatoes are a side.\u00a0 Invariably, an entree graces our table.\u00a0 Thinking the loaded papas would provide a similar experience, I ordered a shredded beef torta<\/strong><\/em> as my “main course.”\u00a0 I didn’t even touch it save for putting it in a to-go bag for a later meal.\u00a0 A bounteous bolillo bread canvas is barely big enough to hold in all the ingredients–shredded beef, cheese, tomatoes, onions, guacamole, ham, lettuce and beans (yes, beans)–without falling apart.\u00a0 Even reheated, this is a terrific torta, one of the best we’ve enjoyed in the Duke City.\u00a0 Jim Behmyer, the brilliant sandwichologist at The Sandwich Tribunal<\/strong><\/a> provides a wonderful treatise on tortas at the link at left.<\/p>\n

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Carnitas<\/figcaption><\/figure>\n

If pastrami is the “most sensual of all salted cured meats<\/strong><\/a>,” carnitas (translated literally as “little meats) may be the most boring of all Mexican proteins.\u00a0 More than most items, carnitas illustrate how different my tastes are from my Kim’s.\u00a0 While I like flavors to explode with piquancy, seasoning and diversity, she likes to be able to taste each item unencumbered by distractions.\u00a0 That’s why she loves carnitas<\/strong><\/em>, slow-cooked pork simmered in its own fat until tender then crisped up.\u00a0 Grilled onions are the only accompaniment she asked for.\u00a0 Arriba Shihuahua proves simplicity can be absolutely delicious.\u00a0 Even I couldn’t complain about these tasty cubes.\u00a0 Carnitas are served with rice and refried beans (not pictured).\u00a0 Lynn, John and I polished off the beans, concurring with alacrity just how good they were.<\/p>\n

Ice cream tacos are not a new concept.\u00a0 Klondike sold them for years, its version consisting of a waffle cone \u201ctaco shell\u201d stuffed with vanilla ice cream, dipped in milk chocolate and topped with peanuts.\u00a0 During the Cabrona Virus, Klondike discontinued their “Choco Taco” as a portfolio-reduction tactic.\u00a0 \u00a0What a joy it was to learn that Arriba Shihuahua offers an ice cream taco<\/strong><\/em> for dessert.\u00a0 \u00a0There’s beautiful simplicity in this delicious dessert.\u00a0 It’s solely a crispy sopapilla stuffed with vanilla ice cream.\u00a0 The sopaipilla is generously dusted with cinnamon and drizzled with caramel.\u00a0 It’s even better than described here.\u00a0 Much better!<\/p>\n

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Ice Cream Taco<\/figcaption><\/figure>\n

Arriba Shihuahua is one of those restaurants you would love to have in your neighborhood.\u00a0 That would, of course, mean caloric overindulgence.\u00a0 That’s what treadmills are for.<\/p>\n

Arriba Shihuahua Mexican Grill<\/strong>
\n417 Tramway Boulevard, N.E., Suite 12
\nAlbuquerque, New Mexico<\/strong>
\n505-318-0668
\nWebsite<\/strong><\/a> | Facebook Page<\/a><\/strong>
\nLATEST VISIT<\/strong>: 24 July 2025
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:\u00a0 Ice Cream Taco, Chips and Con Queso, Shredded Beef Torta, Loaded Baked Potato, Elotes, Carnitas
\nREVIEW #1480<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“How do they get away with using the name “Shihuahua” instead of Chihuahua,” I pondered, noting to myself that wokeism and cultural sensitivities have declared offensive virtually any term that\u00a0 is perceived to diminish a culture or an individual (that perception usually being in the eye of the offended).\u00a0 Surely, the National Mexican-American Anti-Defamation Committee would take umbrage at that name, much as it did more than fifty years ago when Frito Lay introduced the Frito Bandito.\u00a0 For those of you not geriatrically advanced enough to remember the Frito Bandito, he was a cartoon mascot who\u00a0spoke broken English and robbed people of their Fritos corn chips, a reference to the “Mexican bandit” stereotype in Western movies. As if to reinforce…<\/p>\n","protected":false},"author":1,"featured_media":70714,"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":[440,57,141,5647,727],"tags":[1383,5055,1381,2348,993,5054,3607,5056,5057],"class_list":["post-70708","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-mexican","category-new-mexico","category-rating-n-r","category-tacos","tag-carnitas","tag-chips-and-con-queso","tag-elotes","tag-family-owned-and-operated","tag-horchata","tag-ice-cream-taco","tag-loaded-baked-potato","tag-shredded-beef-torta","tag-tramway"],"yoast_head":"\nArriba Shihuahua - 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=70708\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Arriba Shihuahua - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“How do they get away with using the name “Shihuahua” instead of Chihuahua,” I pondered, noting to myself that wokeism and cultural sensitivities have declared offensive virtually any term that\u00a0 is perceived to diminish a culture or an individual (that perception usually being in the eye of the offended).\u00a0 Surely, the National Mexican-American Anti-Defamation Committee would take umbrage at that name, much as it did more than fifty years ago when Frito Lay introduced the Frito Bandito.\u00a0 For those of you not geriatrically advanced enough to remember the Frito Bandito, he was a cartoon mascot who\u00a0spoke broken English and robbed people of their Fritos corn chips, a reference to the “Mexican bandit” stereotype in Western movies. 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