{"id":96,"date":"2024-04-14T04:56:31","date_gmt":"2024-04-14T10:56:31","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=96"},"modified":"2026-04-05T20:11:53","modified_gmt":"2026-04-06T02:11:53","slug":"jinja-asia-cafe-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=96","title":{"rendered":"Jinja Bar & Bistro – Santa Fe & Albuquerque, New Mexico"},"content":{"rendered":"
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There Are Two Jinja Asian Bistros in Albuquerque. The Original is in Santa Fe.<\/figcaption><\/figure>\n

Fusion cuisine.\u00a0 The term often makes the most stodgy of purists cringe.\u00a0 Even those among us with the most liberal of palates have been known to cower at its mention.\u00a0 All too often, fusion cuisine is a loosely defined excuse for restaurateurs to unleash any number of unnatural flavor combinations upon the chaste, unsuspecting taste buds of diners seeking a memorable meal.\u00a0 Like a shotgun culinary marriage, felonious acts have been perpetrated in the name of fusion, with disparate exotic ingredients forced together by the imagination of sadistic chefs.<\/p>\n

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Fruit and Wine Press, Part of the Ambiance at Jinja on Coors<\/figcaption><\/figure>\n

It would be impossible, however, to dismiss fusion cuisine entirely.\u00a0 In one respect or another, much of the food we eat is a product of fusion.\u00a0 There is no one national cuisine entirely self-contained and isolated.\u00a0 Food is a work in progress–always adapting, always assimilating, always evolving.\u00a0 Perhaps nowhere is that more evident than in the melting pot that is America where the influence of immigrant cuisine from throughout the world has resulted in a true fusion of culinary cultures, where the sum of the whole is more delicious than the cuisine of each culture individually.<\/p>\n

Over the centuries–through brutal conquests, peaceful immigration and mutually beneficial trade–Southeast Asian nations in close geographic proximity to one another have shared culinary techniques, recipes, ingredients and implements to the extent that the dishes of one nation were adopted by other neighbor nations.\u00a0 Korea, Japan and Thailand (among others), for example, can thank Chinese traders for such everyday stapes as black vinegar, noodles and cured pork.\u00a0 This culinary evolution over time is not what purists decry.\u00a0 That would be reserved for the chefs who, like the proverbial mad scientist with bubbling beakers, toss into a pot ingredients which have no business together.<\/p>\n

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Yin Yang Shrimp<\/span><\/figcaption><\/figure>\n

When Jinja\u00a0 (think about how a citizen of the great state of Massachusetts\u00a0 might pronounce “ginger”) Bar & Bistro launched in 2002, I wondered just how much, if any, disparate ingredient and culinary technique mixing there would be and whether or not Jinja would even pretend to honor the culinary traditions of the Southeast Asian nations its menu purports to showcase: Japan, China, Thailand, Vietnam, Malaysia and Singapore.\u00a0 The restaurant’s Web site indicates “we use fresh, authentic ingredients, inviting our chefs to add distinctive twists to popular favorites such as pot stickers, noodle bowls, tempura, and beef and fish dishes.”\u00a0 That sounds innocuous…and interesting enough.<\/p>\n

More importantly, I wondered if it really mattered whether or not Jinja honored the culinary traditions of Southeast Asia–not by copying them to the letter, but by not making them unrecognizable parodies of the originals–if the cuisine is delicious and the diners enjoy their experience.\u00a0 Resigned to letting my taste buds, not my over-analytical mind decide for me, I found myself enjoying my inaugural dining experience at Jinja very much.\u00a0 Jinja\u00a0 just\u00a0 seemed to resonate a contemporary, fun attitude and boundless energy.\u00a0 Looking around me, it was evident other diners genuinely seem to enjoy themselves and the dishes they ate.\u00a0 In the grand scheme of the dining experience, isn’t that what really matters?<\/p>\n

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Imperial Lettuce Wraps<\/figcaption><\/figure>\n

With an intimate neighborhood restaurant setting and and a unique menu, Santa Fe’s Jinja became an immediate success because it filled an untapped niche in the “City Different” dining scene. Remarkably, it did so despite being situated on the northwest fringes of the plaza (the city’s tourist Mecca) and within easy walking distance of the struggling DeVargas mall. Jinja may be the most attractive and welcoming Asian restaurant in north-central New Mexico although if you wear transition lens glasses, you might not be able to tell until your eyes adjust.<\/p>\n

Jinja’s walls are adorned with slightly risqu\u00e9, vintage travel and advertising posters and black and white photos of southeast Asia. Mood lighting, high-backed oversized booths with comfortable throw cushions, plenty of dark wood accents, curvilinear banquettes and appealing pottery add to the restaurant’s unique and inviting ambiance. The look and feel is upscale Polynesian nightclub, circa the 1930s or 1940s. A drink menu highlights exotic Polynesian libations and the bar setting (pictured above left) appears to resonate fun as it dispenses Singapore Slings, Mojitos, Sazeracs and lots of those cutesy drinks with tiny umbrellas.<\/p>\n

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Malay Coconut Soup with Wontons<\/figcaption><\/figure>\n

The chef’s staff employs only authentic, traditional and exotic ingredients, among them galangal root, lemongrass and kaffir lime leaf in crafting nearly thirty different sauces. The meats and seafood are of the highest quality.\u00a0 The not-so-secret ingredient in everything from stock for soups to cocktail mixes is Jinja, er…make that ginger, a versatile spice that enhances both sweet and savory items while providing healthful benefits.<\/p>\n

14 April 2024<\/strong>: The “classic starters” (appetizers) menu offers eleven items, some large enough for two to share while others are sizable enough to make a small entree.\u00a0 Perhaps the most popular starter are the Imperial Lettuce Wraps<\/em><\/strong>, four crisp lettuce cups filled with a mixture of chicken, smoked ham, shitake mushrooms, water chestnuts and fresh green onions garnished with fried bean thread noodles and served with a sweet Thai chili sauce.\u00a0 Lettuce wraps have become a de rigueur offering among Asian fusion restaurants, most notably the popular chain P.F. Chang’s.\u00a0 Jinja’s version is better.\u00a0 It’s a messy hand-held dish, but one that’s enjoyable to eat.<\/p>\n

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Singapore Noodles<\/figcaption><\/figure>\n

Another popular starter are the Yin Yang Shrimp<\/strong><\/em>, twelve crispy black tiger shrimp served butterfly style and dusted in salt and pepper, garnished with green onions and served with a yin and yang of sweet, plum ginger sauce and spicy Vietnamese sauce.\u00a0\u00a0\u00a0 In the wild, black tiger shrimp can grow rather large, but because they have a higher moisture content, they tend to shrink significantly when prepared.\u00a0 They have a very mild flavor some compare to lobster and because of that mild flavor, are excellent vessels for flavorful sauces.\u00a0 The plum ginger sauce and spicy Vietnamese sauce are both rather on the sweet side, but are greatly improved if you throw in some of the green onions on the plate.<\/p>\n

19 July 2025<\/strong>: Anne Hillerman, the terrific former restaurant critic for the Albuquerque Journal North<\/a><\/em><\/strong>\u00a0and now author of several Joe Leaphorn novels \u00a0has a very high regard for Jinja’s Malay Coconut Sou<\/em>p<\/strong>.\u00a0 It’s a Jinja best-seller, the most popular of the three soups on the menu.\u00a0 The Malay Coconut Soup combines the spice of housemade Tom Yum (a very popular Thai soup) with the sweetness of coconut milk,\u00a0 mellow flavor of shrimp,\u00a0 thickness of chewy udon noodles, crispness of carrots, sharpness of green onions and delicate sweetness of bean sprouts.\u00a0 The Tom Yum components provide distinct hot and sour flavors, with fragrant herbs judiciously used in the broth.\u00a0 There’s a lot going on in this bowl of deliciousness.<\/p>\n

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Heavenly Beef<\/figcaption><\/figure>\n

14 April 2024<\/strong>: Among the entrees, the Singapore Noodles<\/em><\/strong> (an American Chinese restaurant invention and not native to Singapore) have so totally blown me away that in four visits, I’ve violated a personal convention by ordering it every visit to the exclusion of other potentially delicious entrees.\u00a0 Jinja’s Singapore Noodles are simply among the best yellow curry dishes I’ve had in the Southwest with a tangle of curry imbued vermicelli noodles which are a delight to eat.\u00a0 The yellow curry has a kick, but most New Mexicans won’t have a problem with its piquancy.\u00a0 Ingredients include a generous amount of Char Sui BBQ pork tenderloin (or marinated tofu if you prefer), painfully thin rice noodles, green onions, chopped bell peppers, bean sprouts and egg garnished with chopped peanuts and fried shallots.\u00a0 The Char Sui barbecued pork is perfectly done with a pleasantly subtle sweet sauce.<\/p>\n

14 April 2024<\/strong>: \u00a0Because my Kim is unable to tolerate most piquant foods, you might think she’s relegated to boring foods with no personality. \u00a0First, that wouldn’t be possible at Jinja because nothing on the menu is boring. \u00a0Though most of the menu has some degree of piquancy, she typically orders something sans sauce such as the heavenly beef<\/strong><\/em> (Skewer(s) of grilled beef tenderloin, red onion and red and green bell peppers. Served with a side of sweet cucumbers, mango pineapple salsa and onion garlic dipping sauce). \u00a0The grilled beef tenderloin is magnificent. \u00a0Marinated in the onion-garlic dipping sauce before being skewered, it’s steak quality. \u00a0The mango-pineapple salsa was quite tart and didn’t appear to have much mango at all.<\/p>\n

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Teriyaki Beef Skewers<\/figcaption><\/figure>\n

19 July 2025<\/strong>: Because of my addiction to those fabulous Singapore noodles, it’s been up to my Kim to order other items on the menu and let me try them.\u00a0 One of her favorites has been the Teriyaki Lacquered Beef Skewer<\/em><\/strong>, a skewer of grilled beef tenderloin marinated in Jinja’s signature teriyaki sauce accompanied by a skewer of red and green peppers, red onion and pineapple (you can choose to omit any of those) and served with your choice of Thai Jasmine white rice or Tsuru Mai brown rice.\u00a0 One of the things that sets the Teriyaki sauce apart is that it’s not overly sweet and has a complex flavor profile that includes savory and tangy notes.\u00a0 The beef is prepared at medium-rare unless you specify otherwise.\u00a0 Each bite-size chunk of meat is tender and delicious, not a hint of sinew or fat anywhere.<\/p>\n

19 July 2025<\/strong>:\u00a0 It’s oft been said that “Thai food is like a hug in a bowl<\/em>.”\u00a0 Be that the case, I like big, warm hugs–oversized bowls of curry dishes.\u00a0 That’s my favorite type of hug (other than from my Kim and The Dude).\u00a0 \u00a0Jinja offers a number of Thai curry dishes.\u00a0 Among them is a gluten-free jungle green curry<\/strong><\/em> (wok-seared shrimp, red and green bell peppers, carrots, green beans and snap peas in Thai style green curry sauce).\u00a0 \u00a0Every component of this dish is sensational!\u00a0 Veggies are al-dente crisp and fresh.\u00a0 The wok-seared shrimp has the snap of freshness and just a tad of smokiness that denotes time on a grill.\u00a0 Alas, there isn’t enough curry on the bowl (I’d like enough to be able to bathe in it).\u00a0 One of the big pluses of entrees on Jinja’s menu is being able to add a cup of soup (see Malay Coconut Soup0, side salad or Caesar salad for a pittance.\u00a0 Each is served with your choice of Thai Jasmine white rice, Tsuru Mai brown rice or fried rice.<\/span><\/p>\n

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Green Jungle Curry<\/figcaption><\/figure>\n

14 April 2024<\/strong>: Perhaps even more fabulous than the excellent entrees is dessert, especially the dark, molten chocolate silk cake<\/strong> served with salted caramel gelato<\/em>. It’s one of the best desserts we’ve had in New Mexico and equal to a similar flourless cake served at Roy’s<\/strong><\/a> in Las Vegas. \u00a0This dessert is made in-house save for the gelato which Ninja procures from Phoenix. \u00a0This is a \u00a0Richie Rich rich dessert, so good my Kim let me have only one bite. \u00a0It serves me right for not ordering one of my own.<\/p>\n

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Chocolat Silk Pie<\/figcaption><\/figure>\n

Jinja Bar & Bistro is a restaurant which gives the term “fusion cuisine” a good name.\u00a0 Moreover, it’s a restaurant which prepares Asian cuisine in interesting and delicious ways.\u00a0 Since the 2002 launch of the original Santa Fe restaurant, two Albuquerque locations have also opened to critical acclaim.<\/p>\n

Jinja Bar & Bistro
\n<\/strong>510 North Guadalupe
\nSanta Fe, New Mexico<\/strong>
\n(505) 982-4321
\nWeb Site<\/strong><\/a>
\nLATEST VISIT<\/strong>: 5 August 2012
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Chocolate Silk Cake, Singapore Noodles, Shaking Beef, Teriyaki Lacquered Beef Skewers, Key Lime Cheesecake,<\/p>\n

Jinja Bar & Bistro<\/strong>
\n5400 Sevilla Ave.
Albuquerque, New Mexico<\/strong>
\n(505) 792-8776
\nLATEST VISIT<\/strong>: 19 July 2025
\n# OF VISITS<\/strong>: 3
\nRATING<\/strong>: Very Good<\/span>\u00a0<\/strong>\u2013\u00a0Good to very good food; generally solid; delivers consistent quality, strong technique, and a comfortable, enjoyable dining experience
\nCOST<\/strong>: $$$-$$$$
\nBEST BET<\/strong>: Chocolate Silk Cake, Singapore Noodles, Imperial Lettuce Wraps, Heavenly Beef, Malay Coconut Soup, Jungle Green Curry<\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Fusion cuisine.\u00a0 The term often makes the most stodgy of purists cringe.\u00a0 Even those among us with the most liberal of palates have been known to cower at its mention.\u00a0 All too often, fusion cuisine is a loosely defined excuse for restaurateurs to unleash any number of unnatural flavor combinations upon the chaste, unsuspecting taste buds of diners seeking a memorable meal.\u00a0 Like a shotgun culinary marriage, felonious acts have been perpetrated in the name of fusion, with disparate exotic ingredients forced together by the imagination of sadistic chefs. It would be impossible, however, to dismiss fusion cuisine entirely.\u00a0 In one respect or another, much of the food we eat is a product of fusion.\u00a0 There is no one national…<\/p>\n","protected":false},"author":1,"featured_media":66426,"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":[440,277,36,141,5631,142],"tags":[3871,3872,3863,3869,3866,3868,3870,3865,3864,3867],"class_list":["post-96","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-fusion","category-new-mexico","category-very-good","category-santa-fe","tag-albuquerque-coors","tag-albuquerque-paseo-del-norte","tag-chocolate-silk-cake","tag-heavenly-beef","tag-imperial-lettuce-wraps","tag-key-lime-cheesecake","tag-santa-fe-devargas-mall","tag-shaking-beef","tag-singapore-noodles","tag-teriyaki-lacquered-beef-skewers"],"yoast_head":"\nJinja Bar & Bistro - Santa Fe & 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=96\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Jinja Bar & Bistro - Santa Fe & Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Fusion cuisine.\u00a0 The term often makes the most stodgy of purists cringe.\u00a0 Even those among us with the most liberal of palates have been known to cower at its mention.\u00a0 All too often, fusion cuisine is a loosely defined excuse for restaurateurs to unleash any number of unnatural flavor combinations upon the chaste, unsuspecting taste buds of diners seeking a memorable meal.\u00a0 Like a shotgun culinary marriage, felonious acts have been perpetrated in the name of fusion, with disparate exotic ingredients forced together by the imagination of sadistic chefs. 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