{"id":74558,"date":"2026-04-23T00:01:36","date_gmt":"2026-04-23T06:01:36","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=74558"},"modified":"2026-04-26T08:49:09","modified_gmt":"2026-04-26T14:49:09","slug":"las-villas-taqueria-rio-rancho-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=74558","title":{"rendered":"Las Villas Taqueria – Rio Rancho, New Mexico"},"content":{"rendered":"
\n
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Las Villas Taqueria in Rio Rancho<\/figcaption><\/figure>\n

Upon learning that a new Mexican restaurant named “Las Villas Taqueria” would be launching in Rio Rancho, the bilingual lexicologist in me didn’t immediately ponder the menu.\u00a0 Instead, my ruminations were of the translation of “Las Villas,” a Spanish term with several meanings depending on context.\u00a0 I pondered whethr the restaurant was named for\u00a0 small towns or settlements or for\u00a0 luxurious country homes, both translations of the term “las villas.”\u00a0 Then again, “Villas” is a common Spanish surname.\u00a0 After a superb meal with my dear friend Bill Resnik, I came to the conclusion that “Las Villas” is actually a diminutive form of “las maravillas,” or “the wonders.”\u00a0 That’s wonder as in “a feeling of surprise mingled with admiration caused by something beautiful or unexpected<\/em>.”\u00a0 I had not expected for Las Villas to be quite as good as it was.<\/p>\n

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

Las Villas had its grand opening on 11 October 2025. It occupies the very high turnover space which most recently housed Whiptail<\/strong><\/a> and before that Banana Leaf<\/strong><\/a>.\u00a0 \u00a0Visionaries (residents of Rio Rancho) have long surmised that one of the reasons tenants don’t last long at the space is because there is no direct entrance or egress.\u00a0 in fact, if you didn’t previously visit previous tenants, you’ll probably be confused as to how to get to Las Villas.\u00a0 Most of us just drive through the Twisters<\/strong><\/a> parking lot.\u00a0 You won’t see many vestiges of Whiptail though the space’s configuration is unchanged.\u00a0 Table seating is at floor level while booth seating is in an elevated platform.<\/p>\n

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

Step inside and you\u2019ll quickly espy a colorful array of Mexican papel picado banners (traditional folk art banners resembling decorative handkerchiefs) hanging from the ceiling.\u00a0 A few framed items hang on the restaurant’s walls, but honestly, Las Villas won’t win many awards for its aesthetics.\u00a0 It might, however, earn accolades a plenty for its food.\u00a0 Several of the usual suspects adorn the menu: tacos, burritos, quesadillas and tortas, but you’ll also espy such unique menu items as “alambre<\/em>” (grilled meat (usually steak) chopped and mixed with bacon, onions, bell peppers, and topped with melted cheese), “mulitas<\/em>” (essentially a “tortilla sandwich” made with two corn tortillas filled with cheese, meat (such as carne asada, chorizo, or carnitas), and other toppings such as onions and cilantro, then grilled until crispy and the cheese is melted), and “vampiros<\/em>” (a cross between a taco, tostada, and quesadilla. Vampiros feature a crispy, toasted tortilla (often corn) covered in melted cheese\u2014typically Oaxaca\u2014and topped with meat such as carne asada, adobada, or birria).<\/p>\n

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Three Salsas: Tomatillo, Cilantro and Jalape\u00f1o and Chile De Arbol<\/figcaption><\/figure>\n

Each table is adorned with three salsas in plastic bottles.\u00a0 Both may resemble avocado, but they’ll kick you back.\u00a0 You’ll find a bit more texture in the tomatillo salsa which has herbaceous notes and an acidic, tangy flavor.\u00a0 The other green salsa is made from cilantro and jalape\u00f1o.\u00a0 It’ll bite you back.\u00a0 So does the red salsa made from chile de arbol which has elements of smokiness and piquancy.\u00a0 Shortly after you’re seated, a server will ferry over a basket of chips<\/strong><\/em> and a bowl of the house salsa<\/strong><\/em>.\u00a0 The salsa isn’t especially piquant.\u00a0 It’s flecked with onions and cilantro, but is mostly liquid, akin to pureed tomatoes.\u00a0 After you scoop up all the onions and cilantro, you’re left with the messier option of having to dip your chips.\u00a0 The chips are low in salt and though somewhat thin, won’t fall apart under the weight of Gil-sized scoops of salsa.<\/p>\n

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Two Barbacoa Tacos<\/figcaption><\/figure>\n

I’ve visited many a taqueria in which I haven’t had a single taco.\u00a0 That wouldn’t happen at Las Villas.\u00a0 Not when tacos are constructed with your choice of al pastor, carne asada, barbacoa, pollo, nopal or vegetal.\u00a0 You can also request tacos de alambre where you’ll be treated to a melange of meats, cheese and condiments.\u00a0 Alambre may also be a Spanish term for wire, referring to an uninsulated, long piece of metal commonly used for tying, fencing, or construction, but there’s nothing wiry about tacos constructed with this meat mix.<\/p>\n

13 February 2026<\/strong>: In recent years, thanks mostly to No Te Rajes<\/strong><\/a> (my favorite food truck in the world), the first item I typically order (if it’s available) during our first visit to a Mexican restaurant is a torta constructed with barbacoa.\u00a0 All too often I’ve been left disappointed because the barbacoa just doesn’t measure up to No Te Raje’s version.\u00a0 At Las Villas, this quandary was remedied by ordering two tacos de barbacoa<\/strong><\/em>.\u00a0 Bill described the barbacoa as “so meaty<\/em>.”\u00a0 Indeed, the beef cheek meat\u00a0 is rich and unctuous.\u00a0 You’ll appreciate the onions and cilantro for tempering that richness.\u00a0 Salsa would have done so even more, but the barbacoa is so unbelievably delicious that I couldn’t think of altering it further.\u00a0 The corn tortillas have a pronounced flavor of fresh corn.\u00a0 The tortillas are just thick enough that you don’t need two of them to hold in the meat.<\/p>\n

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Mulita Al Pastor<\/figcaption><\/figure>\n

13 February 2026<\/strong>: Only a handful of Mexican restaurants in the Albuquerque area have introduced diners to mulitas.\u00a0 As a reminder, mulitas are essentially a “tortilla sandwich” made with two corn tortillas filled with cheese, meat (such as carne asada, chorizo, or carnitas), and other toppings such as onions and cilantro, then grilled until crispy and the cheese is melted.\u00a0 The chosen protein for my mulita<\/strong><\/em> was al pastor<\/strong><\/em>, magnificent pork marinated in dried chilies, spices, achiote, and pineapple.\u00a0 Rarely have I experienced al pastor this good.\u00a0 It was truly “una maravilla,” a delicious marvel that balanced sweet and savory notes in perfect harmony.\u00a0 This tortilla sandwich also included lettuce (just a little, unlike American sandwiches), onions, melted cheese, cilantro, salsa and guacamole. The melted cheese lent its salty, creamy qualities while the pineapple provided a much-appreciated tanginess.\u00a0 This is an outstanding (in all caps) sandwich!<\/p>\n

23 April 2026<\/strong>: It’s bad enough that pinto beans (frijoles)–despite being one of the two official state vegetables of the great state of New Mexico–are a source of sophomoric humor.\u00a0 The groundbreaking Mel Brooks comedy Blazing Saddles may best be remembered by the “campfire symphony” of outlaws enjoying a pot of beans.\u00a0 Predictably, the campfire victuals quickly devolves into a chorus of belches, burps, and farts that goes on for nearly a minute.\u00a0 The memorable scene is onsidered the first time there was an audible fart in American cinema, or at least the first film to popularize the joke.\u00a0 If it sounds like potentially embarassing bodily emanations are a reason not to order beans at a restaurant, \u00a0I’ll give you a reason TO order them.<\/p>\n

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Charro Beans<\/figcaption><\/figure>\n

That reason is Taqueria Las Villas’ charro beans<\/strong><\/em>.\u00a0 Yeah, I know you’ve probably had charro beans before.\u00a0 More than likely they left you much more gaseous than impressed.\u00a0 These charro beans are outstanding!\u00a0 Picture a serving of pinto beans simmered with carne asada, Mexican wienies and onion seasoned to absolute perfection.\u00a0 Only one thing could make them better (I’ll suggest this).\u00a0 That’s including a flour tortilla with which to fashion New Mexico “spoons” in which to spoon out bite-size portions of the charro beans.\u00a0 No matter what else I may order during future visits, I can’t imagine not ordering charro beans at Las Villas’.<\/p>\n

11 March 2026<\/strong>:\u00a0 When she married a New Mexican, my Kim didn’t know she’d be cooking a pot of beans with some regularity.\u00a0 Pinto beans the way her son likes them is one of the first things my mom taught my Kim.\u00a0 She didn’t teach my Kim how to create a quesadilla, probably surmising that this popular tortilla “sandwich” is simplicity itself.\u00a0 Simplicity, of course, can be delicious.\u00a0 That’s certainly true of Las Villas’ quesadilla filled with carne asada<\/strong><\/em> and a beautiful Mexican white melting queso served with sour cream and guacamole.\u00a0 The tortillas have a characteristic pinto pony charring and are stuffed generously with some of the best carne asada we’ve found.<\/p>\n

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Quesadilla with Carne Asada<\/figcaption><\/figure>\n

23 April 2026<\/strong>: According to TasteAtlas, the Mexican torta\u00a0is consistently ranked among the world’s best sandwiches<\/strong><\/a>, often appearing in the top 10 list (including an eighth place ranking<\/strong><\/a> in January, 2025).\u00a0 That places Mexico’s favorite sandwich in elite and rarefied company along with such sandwich stalwarts as banh mi, lobster rolls, brisket sandwiches and shawarma.\u00a0 \u00a0In the January, 2025, the eighth-ranked torta was recognized for its mix of salty and spicy flavors and its ability to be eaten at any time of the day. It finished one spot ahead of the Maine lobster roll.\u00a0 Tortas are \u201cluscious traditional sandwiches filled with delicious, mostly authentic Mexican ingredients<\/em>,\u201d noted the Croatia-based TasteAtlas.<\/p>\n

My own ranking of the world’s best sandwiches would likely place the torta among the top five.\u00a0 As with all sandwiches, not are created equal.\u00a0 Some purveyors create a more delicious version of the torta than other torterias.\u00a0 Count Las Villas as among a handful of Mexican eateries in the Albuquerque area who serve a fabulous torta.\u00a0 The\u00a0 torta de barbacoa<\/strong><\/em> (served on a toasted telera with your choice of meat, lettuce, guacamole, beans, and cheese) is among the best you’ll find anywhere.\u00a0 As with all tortas, it starts with the bread, the canvas upon which proteins and additives are nestled.\u00a0 Las Villas sources its telera bread from Lindo Mexico Bakery, a Mexican bakery on Broadway.\u00a0 The telera is pillowy soft, slightly sweet and absolutely delicious.\u00a0 It’s so soft, however, that you might find yourself eating your torta with a fork.\u00a0 Pick it up and you risk depositing the contents of the torta onto your lap.\u00a0 You wouldn’t want to do so.\u00a0 The barbacoa (beef cheeks) is rich and unctuous, as delicious as the best barbacoa you’ve ever had.<\/p>\n

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Torta De Barbacoa<\/figcaption><\/figure>\n

Las Villas es un restaurante muy maravilloso.\u00a0 Denizens of the Duke City have yet another delicious reason to climb the hill to the City of Vision!<\/p>\n

Las Villas Taqueria<\/strong>
\n355 Pat D’Arco Highway
\nRio Rancho, New Mexico<\/strong>
\n(505) 892-7010
\nLATEST VISIT<\/strong>: 23 April 2026
\n1st VISIT<\/strong>: 13 February 2026
\n# OF VISITS<\/strong>: 3
\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>: Barbacoa Tacos, Mulita Al Pastor, Horchata, Chips and Salsa, Charro Beans, Quesadilla with Carne Asada, Torta De Barbacoa
\nREVIEW #1517<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Upon learning that a new Mexican restaurant named “Las Villas Taqueria” would be launching in Rio Rancho, the bilingual lexicologist in me didn’t immediately ponder the menu.\u00a0 Instead, my ruminations were of the translation of “Las Villas,” a Spanish term with several meanings depending on context.\u00a0 I pondered whethr the restaurant was named for\u00a0 small towns or settlements or for\u00a0 luxurious country homes, both translations of the term “las villas.”\u00a0 Then again, “Villas” is a common Spanish surname.\u00a0 After a superb meal with my dear friend Bill Resnik, I came to the conclusion that “Las Villas” is actually a diminutive form of “las maravillas,” or “the wonders.”\u00a0 That’s wonder as in “a feeling of surprise mingled with admiration caused by something beautiful or unexpected.”\u00a0 I had not expected for Las Villas to be quite as good as it was. Las Villas had its grand opening on 11 October 2025. It occupies the very high turnover space which most recently housed Whiptail and before that Banana Leaf.\u00a0 \u00a0Visionaries (residents of Rio Rancho) have long surmised that one of the reasons tenants don’t last long at the space is because there is no direct entrance or egress.\u00a0 in fact, if you didn’t…<\/p>\n","protected":false},"author":1,"featured_media":80320,"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":[57,141,563,265,727],"tags":[1086,1382,896,5592,993,5556,5591,949,857,1132,1084,5557,1549],"class_list":["post-74558","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-mexican","category-new-mexico","category-rating-excellent","category-rio-rancho","category-tacos","tag-al-pastor","tag-barbacoa","tag-burritos","tag-charro-beans","tag-horchata","tag-mulita","tag-quesadilla-with-carne-asada","tag-salsa-and-chips","tag-tacos","tag-torta-de-barbacoa","tag-tortas","tag-vampiros","tag-whiptail"],"yoast_head":"\nLas Villas Taqueria - Rio Rancho, 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=74558\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Las Villas Taqueria - Rio Rancho, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Upon learning that a new Mexican restaurant named “Las Villas Taqueria” would be launching in Rio Rancho, the bilingual lexicologist in me didn’t immediately ponder the menu.\u00a0 Instead, my ruminations were of the translation of “Las Villas,” a Spanish term with several meanings depending on context.\u00a0 I pondered whethr the restaurant was named for\u00a0 small towns or settlements or for\u00a0 luxurious country homes, both translations of the term “las villas.”\u00a0 Then again, “Villas” is a common Spanish surname.\u00a0 After a superb meal with my dear friend Bill Resnik, I came to the conclusion that “Las Villas” is actually a diminutive form of “las maravillas,” or “the wonders.”\u00a0 That’s wonder as in “a feeling of surprise mingled with admiration caused by something beautiful or unexpected.”\u00a0 I had not expected for Las Villas to be quite as good as it was. 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Las Villas had its grand opening on 11 October 2025. 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