Tune-Up is also where the tourists go, especially the ones who watch the Food Channel, which has taken a liking to the place. The “Triple D fans” (named after “Diners, Drive-ins and Dives”) might not have the same hip-factor, but they’re just as content to be there—even if they had to park their RVs around the corner.
Outside of my own kitchen, it’s rare to find eggs that are so perfectly done.
This place is an embodiment of their histories and techniques. There are shades of Pasqual’s Latin funkiness in the decor and dishes. Charlotte’s native Louisiana shines through—in a swampy, voodoo way—via the dark wood and bright spirit. There are relatives in the kitchen from Jesus’ home country, El Salvador.
Dishes like the Salvadoran tamale (wrapped in banana leaf) and pupusas share rarefied New Mexico air with Albuquerque’s Pupuseria y Restaurant Salvadoreño. The huevos El Salvadoreños I ordered were a moist, fluffy pile of scrambled eggs with tomatoes and green onions. Outside of my own kitchen, it’s rare to find eggs that are so perfectly done. The eggs came with fried plantain, refried beans, crema, corn tortillas and some pronounced cumin. Consider ordering a side of meat with this one.
A New York strip on the specials board, advertised as local and organic, was an absolutely amazing steak. I ordered it slightly more rare than I wanted, and it came out perfect, drenched in an herbed Zinfandel-shallot sauce that bridged the juicy steak and a side of garlic mashed potatoes. I would eat an old milk cow with that sauce.
The Tune-Up Café is an ace in the hole for Santa Fe restaurant recommendations, especially if you’re planning a meal for picky eaters. With so much variety on the menu and skill in the kitchen, most anyone would be happy here. Except, perhaps, that fur coat in the BMW by the Plaza.
• Huevos El Salvadoreños for breakfast
• Tune-Up burger or Salvadoran tamale for lunch
• Steak for dinner