Chewing the Fat
Angel Vigil, Owner of Wrap it Up
A cook and caterer from Pojoaque brings an updated concept to the old Tito's Tavern
By Gwyneth Doland
Tito's Tavern has been a fixture on the corner of Fourth Street and Menaul Blvd. since the beginning of time (or thereabouts), so when a sign went up announcing a new sandwich shop called Wrap it Up, people noticed. I caught up with Angel Vigil just after a lunch rush. She was out of breath but happy to talk about the new venture.
You're in a building that used to be known as Tito's Tavern and was both a package store and bar. What part of the building do you occupy?
I have the whole building but we're just using the front part of it.
The part that was the package store?
Yes. I want to open the back part for private parties eventually. We had to totally gut the place. It was a mess. ... I looked at it with a flashlight in the dead of winter and there were no windows—it was so dark in there! Then, after we got it, we turned on the lights and we were devastated. It took us almost three months to get it into shape.
Do you have a liquor license?
No, and we don't plan on it. It's just wraps, we're calling it "healthy fast food." We've had a pretty good response so far, especially from the ladies in the offices nearby.
Speaking of ladies who work in offices, have you tasted any of these low-carb tortillas?
I don't like them at all. They're really flat. The one's we use, they're not low-carb but they're full of flavor.
You offer garlic, tomato, spinach and chipotle tortillas. Which is the most popular?
Garlic is the most popular by far. But a lot of people are staying real traditional with regular wheat.
Why did you decide to open a wrap restaurant?
Everybody was talking about wraps and how awful they were but I was making them at home and we all loved them. I thought to myself, they must not be making them right! All of our customers have come back. I haven't gotten any complaints.
Which ones do your family like?
My daughter's a vegetarian so she likes the tuna salad wrap. The rest of us are carnivorous to the max so we eat a lot of the roast beef and cheddar. The club is the biggest seller—the guys like that one.
Were you catering before you opened?
I had a restaurant about 10 years ago and I've always catered on the side, to keep my hands in the business. We just moved down here from the Pojoaque area.
What made you move to Albuquerque?
My husband works here and he was commuting so we decided to move down here. You know, the traffic with all the construction in Pojoaque. He just said, "I can't do this anymore"! We're so lucky. We've had such a positive response from the neighborhood. When they saw our sign go up people were calling and asking us, "What kind of place is this?" and "Are you going to have liquor?" but when I told them what we were doing they all said, "Oh, that sounds great!"
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