In this stylish restaurant you will find brilliant southwestern flavors fused with the cuisines of the world. Crunchy smoked pheasant spring rolls come with a dipping sauce of mint and four chilies; pan-seared swordfish is accompanied by saffron couscous; huge tempura tiger prawns loll in a puddle of sweet-and-sour-and hot red chile coulis. Meals begin with chile-spiked brioche, and conclude with such luxuries as warm toffee pudding or Tahitian vanilla bean crème brulée.
At this vintage pharmacy lunch counter, most of the menu is classic quick-eats sandwiches; beyond that, it is a great place to have a taste of true New-Mex green chile stew; and the soda fountain capabilities are impressive. You can have a sundae, a split, a milk shake, a malt, a soda, a float, an egg cream, a phosphate, a Rickey, or an ade.
At this vintage drive-in, place your order and wait for your number to be called. Food arrives in a white paper bag. The cuisine is New-Mex drive-In fare, ranging from chile and eggs wrapped in a flour tortilla to tamale plates and “Mexican dinners,” either red or green, and a fine Frito pie.
A Latino snack shop specializing in ice pops made with chunks of real fruit, Paletería Michoacana de Paquime is unlike any dessert shop in this country. The esquimales are fruit popsicles dipped in chocolate and chopped pecans, and their unbelievably fresh taste must be sampled when in Albuquerque.
Sadie's is huge and extremely popular. The portions are beyond huge and what's on the plate is most definitely restaurant food. But if flavor is what you are after, you will be very happy at Sadie's. Pay close attention to anything containing the word adovada. Adovada spare ribs are just that: adovada made the usual way but with very meaty ribs standing in for pork chunks.
Garcia's is a fun, friendly place (7 locations in Albuquerque) that serves excellent examples of New Mexican food, especially breakfast, available any time.
The chile that tops the Buckhorn Burger is not as hot as what's used at the nearby Owl Bar, but it has a stronger, sharper chile flavor. A small amount of American cheese and onions mix well with the chile, while layers of tomatoes, lettuce, pickles, and mustard separate the meat from the bottom bun. Messy? Yes. A memorable burger? Definitely.