{"id":76007,"date":"2026-03-01T00:01:24","date_gmt":"2026-03-01T06:01:24","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=76007"},"modified":"2026-04-06T13:18:52","modified_gmt":"2026-04-06T19:18:52","slug":"clay-pot-restaurant-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=76007","title":{"rendered":"Clay Pot Restaurant – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
The Clay Pot House Restaurant on Paradise<\/figcaption><\/figure>\n

\u201cThis stuffing of food in your fellow diners\u2019 face is called\u00a0gursha,<\/em>
\n and that\u2019s what you do to show your affection and respect. <\/em>
\nTry this at the Waffle House some time and prepare for awkwardness<\/em>.\u201d
\n~Anthony Bourdain, Season 6 of Parts Unknown<\/strong><\/p>\n

Eating Ethiopian cuisine involves eating with your hands. That can also be said about eating pizza, sandwiches, tacos, gyros and a number of other foods common to the American palate. But what about being fed from someone else\u2019s hand?\u00a0 In Ethiopia, that practice is called gursha.\u00a0\u00a0Gursha is a term for the Ethiopian tradition of hand-feeding a bite of food, wrapped in injera, to someone else as a gesture of love, friendship, and respect. It signifies hospitality, often extended to guests or loved ones, with larger bites symbolizing a stronger bond.\u00a0 Bourdain noted that hospitality is a way of living in the “Land of Origins” (signifying \u00a0Ethiopia’s status as a cradle of humanity and civilization): “Here, as in much of Ethiopia, Muslims and Christians live side by side. \u2026 It\u2019s a peculiar history of peaceful coexistence here, of which Ethiopians are quite proud. <\/em>.\u201d<\/p>\n

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

In the handful of times I’ve dined at Ethiopian restaurants, I’ve never been compelled to engage in gursha.\u00a0 That’s partially because friends with whom I’ve visited Ethiopian restaurants might be inclined to bite my fingers off.\u00a0 Admittedly, as much as I may like to immerse myself in the culinary traditions of different cultures, the ugly American in me would never want to disrespect gursha either by shoving food into someone’s face or even contemplating the act of doing so.\u00a0 Perhaps, I pondered, dining at an Ethiopian restaurant with my Kim might motivate me to either give or receive food from her hands.<\/p>\n

Cosmpotolian cities throughout the fruited plain have long welcomed Ethopian restaurants.\u00a0 It’s always bothered me that none have survived the Duke City’s persnickety restaurant landscape.\u00a0 Chef Seble Yemenu hopes she can introduce metropolitan area diners to her culture’s unique and wonderful cuisine and that her restaurant can have the staying power others have lacked.\u00a0 She may not have chosen a more challenging location.\u00a0 Her eatery, the Clay Pot Restaurant is situated in Paradise Hills just west of Unser (recessed from Paradise).\u00a0 This location may be semi-convenient to Visionaries (residents of Rio Rancho) and west-siders, but it’s a long drive for denizens of the Northeast Heights.\u00a0 In my humble estimation, Clay Pot is well worth the drive–from anywhere in the city.<\/p>\n

\"\"
Chef Seble Yemenu Prepares Coffee and Tea<\/figcaption><\/figure>\n

Chef Yemenu may not have invited us to participate in gursha, but she could not have been more welcoming.\u00a0 She relocated from Ethopia in 2018 and visits her homeland every few years.\u00a0 Clay Pot may look like a converted home, but Chef Yemenu related that she found an old menu (offering waffles) that seems to indicate another restaurant once graced this location.\u00a0 Whitewashed brick walls and floors as well as distressed vigas lend to a charming ambiance that is further ameliorated by Ethopian tapestries and baskets.\u00a0 Also festooning one wall is “The Lion of Judah” Ethiopia’s flag.\u00a0 The tricolored green, yellow and red) flag depicts a crowned lion holding a cross-tipped staff.\u00a0 It symbolizes the Ethopia’s historical ties to King Soloman and Queen Sheba.<\/p>\n

A multi-paneled framed poster (similar to this one<\/strong><\/a>) actually captures the intriguing legend of Solomon and Sheba. It tells of the descent of the Ethiopian monarchy from Solomon and the Queen of Shebaa and how the Ark of the Covenant came to rest in Lalibela, Ethiopia.\u00a0 Legend has it that Solomon feted the beauteous queen with a feast of delicacies.\u00a0 The food was very spicy and made the Queen of Sheba very thirsty.\u00a0 When she dispatched her maid to fetch some water (which the leceherous king had placed at his bedside), Solomon engaged in carnal knowledge with her.\u00a0 Later on Solomon slept with the Queen, too.\u00a0 She must have been very impressed as she converted to the religion of the God of Israel and brought it back to Ethopia.<\/p>\n

\"\"
Chef Seble Yemenu Pours Coffee<\/figcaption><\/figure>\n

If you’ve never had Ethopian cuisine, you’re in for an eye-opening, mouth-watering treat.\u00a0 Ethiopian cuisine is characterized by flavorful, often spicy stews (wat) and saut\u00e9ed meats (tibs) served atop injera, a tangy, spongy sourdough flatbread used to scoop food by hand (New Mexico’s sacrosanct flour tortillas can and do serve the same purpose).\u00a0 Restaurants and family homes are as apt to partake of vegetarian platter as Americans are to indluge in meats.\u00a0 Vegetarian and meat dishes are usually spiced with Berbere, an Ethiopian hot spice blend melding chili powder, garlic, ginger, basil, korarima, rue, ajwain or radhuni, nigella, and fenugreek.\u00a0 It’s an absolutely delicious blend.<\/p>\n

Chef Yemenu certainly appreciates New Mexico’s love of spicy foods.\u00a0 On her website, she admits “Since I moved to New Mexico from Ethiopia I was fascinated by the amount of chile that is available here!\u00a0 Some of my concerns about moving to America was having to eat bland food!\u00a0 I was wrong! All varieties of chile are grown here just like back home! Berbere one of our most used spices is not a problem!\u00a0 New Mexico is the perfect land to cook and share Ethiopian Food<\/em>!”<\/p>\n

\"\"
Outstanding Meat and Vegetable Platter<\/figcaption><\/figure>\n

The Clay Pot House is currently open only from Thursday through Saturday from 4PM to 8PM.\u00a0 Buffet lunch is available every Tuesday from 12PM to 3PM.\u00a0 \u00a0 Ethopian food enthusiasts who would like a warm and cozy get-together with friends and family can contact Chef Yemenu for lessons on the authentic way to prepare Ethiopian food.\u00a0 Her lessons include the creation of three meals in an interactive shared experience.\u00a0 Another special experience Chef Yemenu offers\u00a0 a unique coffee ceremony in which she demonstrates the process of roasting coffee beans, grinding those beans and roasting them, an aromatic experience best held indoors on chilly days. Home cooks can also purchase hand-ground spices from Chef Yemenu’s Spice Shop.<\/strong><\/a> These are the same spices she uses to create her delicious fare.\u00a0 The talented chef also offers catering.<\/p>\n

Friday’s featured fare is a vegetarian platter showcasing colorful portions served on injera.\u00a0 Catholics abiding by the prohibition of meats on Fridays during Lent have another wonderful option\u00a0 We visited on a Saturday when a prodigious three-meat platter was featured.\u00a0 Coffee and tea are complimentary.\u00a0 Chef Yemenu is very proud of Ethiopian coffee and rightfully so.\u00a0 Ethiopia is the renowned as the birthplace of Arabica coffee and is the largest coffee producer in the African continent.\u00a0 Chef Yemenu serves a medium-blend coffee with aromatic properties that will ensnare the coffee lover in you.\u00a0 She prepares and serves it herself.<\/p>\n

\"\"
My Kim’s Platter of Ethiopian Delights Omits Spicy Content<\/figcaption><\/figure>\n

Before ordering her single-sized plate, my Kim asked that piquant foods be excluded.\u00a0 She just can’t handle the heat any more.\u00a0 Chef Yemenu was very accommodating.\u00a0 Alas, the only meat that wasn’t heavily spiced was chicken.\u00a0 Though the chicken is very flavorful, missing out on the Berbere lamb was akin to waking up without coffee.\u00a0 Sans the Berbere lamb and spicy beef, my Kim’s plate was still redolent with deliciousness:\u00a0 perfectly cooked greens (gomen).\u00a0 Ethiopian greens are a milder and faster-cooking species than American collard greens.\u00a0 Unlike collard greens, they’re not served with smoked meat.\u00a0 They’re seasoned with ginger and other aromatic spices.\u00a0 The plate also included shiro, a creamy, velvety stew made from roasted chickpeas and seasoned magnificently with a blend of herbs and spices.\u00a0 Ethiopian cabbage also graced her plate.<\/p>\n

Meat plate doesn’t mean solely meats.\u00a0 My plate included all the aforementioned vegetables as well as Berbere lamb, spicy beef and chicken.\u00a0 The Berbere lamb was outstanding, offering a complex balance of spicy heat, earthy warmth and sweet notes with subtle hints of smoke and citrus.\u00a0 I couldn’t stop raving about it.\u00a0 Gracious hostess that she is, Chef Yemenu gave me a second serving of that llife-altering lamb.\u00a0 The spicy beef and chicken were delicious in their own right, but this lamb-lubber is besotted with that Berbere lamb.\u00a0 We were thoroughly enamored of the injera and its spongy, moist texture.\u00a0 It didn’t quite make the fork redundant, but proved versatile enough to ensnare Gil-sized portions of food.<\/p>\n

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

A small bowl of dates proved an effective palate-cleanser in between the richness of outstanding Ethiopian cuisine.\u00a0 My Kim let me have one.\u00a0 Clay Pot House is a wonderful addition to Albuquerque’s burgeoning culinary scene.\u00a0 My hope is that someday Chef Yemenu can expand and offer her outstanding cuisine in a more centralized location available to many more people.<\/p>\n

Clay Pot House Restaurant<\/strong>
\n5645-B Paradise Blvd., N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 485-9540
\nWebsite<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 1 March 2026
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Berbere Lamb, Cabbage, Greens, Shiro, Spicy Beef
\nREVIEW #1519<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u201cThis stuffing of food in your fellow diners\u2019 face is called\u00a0gursha, and that\u2019s what you do to show your affection and respect. Try this at the Waffle House some time and prepare for awkwardness.\u201d ~Anthony Bourdain, Season 6 of Parts Unknown Eating Ethiopian cuisine involves eating with your hands. That can also be said about eating pizza, sandwiches, tacos, gyros and a number of other foods common to the American palate. But what about being fed from someone else\u2019s hand?\u00a0 In Ethiopia, that practice is called gursha.\u00a0\u00a0Gursha is a term for the Ethiopian tradition of hand-feeding a bite of food, wrapped in injera, to someone else as a gesture of love, friendship, and respect. It signifies hospitality, often extended to…<\/p>\n","protected":false},"author":1,"featured_media":76013,"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":[585,440,5575,141,5647],"tags":[5578,5581,5576,1212,5590,5582,2301,5583,5589,5584,5577,5588,5579,2687,5587,5580,5585,5586],"class_list":["post-76007","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-african","category-albuquerque","category-ethiopian","category-new-mexico","category-rating-n-r","tag-berbere-lamb","tag-bourdain","tag-cabbage","tag-coffee","tag-dates","tag-eating-with-hands","tag-greens","tag-gursha","tag-injera","tag-paradise-hills","tag-shiro","tag-spicy","tag-spicy-beef","tag-tea","tag-tibs","tag-unser","tag-vegetarian-plate","tag-wat"],"yoast_head":"\nClay Pot Restaurant - 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=76007\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Clay Pot Restaurant - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"\u201cThis stuffing of food in your fellow diners\u2019 face is called\u00a0gursha, and that\u2019s what you do to show your affection and respect. Try this at the Waffle House some time and prepare for awkwardness.\u201d ~Anthony Bourdain, Season 6 of Parts Unknown Eating Ethiopian cuisine involves eating with your hands. That can also be said about eating pizza, sandwiches, tacos, gyros and a number of other foods common to the American palate. But what about being fed from someone else\u2019s hand?\u00a0 In Ethiopia, that practice is called gursha.\u00a0\u00a0Gursha is a term for the Ethiopian tradition of hand-feeding a bite of food, wrapped in injera, to someone else as a gesture of love, friendship, and respect. 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Try this at the Waffle House some time and prepare for awkwardness.\u201d ~Anthony Bourdain, Season 6 of Parts Unknown Eating Ethiopian cuisine involves eating with your hands. That can also be said about eating pizza, sandwiches, tacos, gyros and a number of other foods common to the American palate. But what about being fed from someone else\u2019s hand?\u00a0 In Ethiopia, that practice is called gursha.\u00a0\u00a0Gursha is a term for the Ethiopian tradition of hand-feeding a bite of food, wrapped in injera, to someone else as a gesture of love, friendship, and respect. 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