Shipman's favorite Albuquerque New Mexico style restaurants

New Mexican cuisine has diverged in many important ways from the classic Mexican styles. Some of its elements come from the very first waves of Spanish settlers in the northern parts of the state. Typical New Mexico dishes: anything with green chiles in it; sopaipillas (sort of a hollow fried bread to be eaten with honey); and enchiladas that are stacked on flat tortillas instead of being rolled up around the ingredients.

The Official State Question is “red or green?” Red chile is usually made from dried ground peppers, while green chile is usually frozen before the pepper turns red. Fresh green chile is available for only a limited time in the fall. Either may be the hotter variety; genetics are more important than preparation.

If you're not a confirmed chile masochist, I suggest you ask for your chile on the side, and taste it before pouring it over everything on your plate (as many locals like it).

• For authenticity and quality, try Mary & Tito's****, on the west side of Fourth Street just north of Menaul. This is my first choice for out-of-towners who want to “eat like the locals.”
• Many people rank Padilla's**** first in local cuisine. Very popular, quite crowded at mealtimes, not fancy, tasty and authentic. East side of Girard just south of Indian School.
• El Patio***, just south of UNM. Try the carne adovada if you like lean pork and lots of heat.
• El Pinto***, 10500 Fourth NW, just south of Tramway. Very popular, so book ahead, and slow, so I hope you don't have anything else to do that evening. The atmosphere is four stars (don't miss the amethyst geodes embedded in the fountain in the bar), but the food only three.
• For the authentic cuisine of northern New Mexico, it's often worth the long drive to leave Albuquerque. Head for Chimayó's Rancho de Chimayó or Española's El Paragua.

Last updated: 2011/04/25 22:47:19
URL: http://www.nmt.edu/~shipman/food/abq-nm-style.html