   | South Valley Restaurants in Albuquerque, Santa Fe and Northern New Mexico Albuquerque - South ValleyAbuelita’sTue-Thu: 10am-7:30pm
Fri: 10am-8:30pm
Sat: 9am-8:30pm
Sun: 9am-8pm
Closed Monday (subject to change) Cuisine: New Mexican
This South Valley spot has a cozy atmosphere and notably friendly staff. The beef tacos are finger-lickin’ good but not at all greasy—like our abuelita used to make. The green chile is delectable with just the right amount of spicy goodness. Devour a sopaipilla with honey. We bet you can't eat just one. (Alibi Staff, August 11, 2010) View/Add Reviews [ 2 ] A New Mexico tradition since 1952! For a quick, award-winning (for both Best Burger and Best French Fries) burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. (Alibi Staff, August 11, 2010) View/Add Reviews [ 5 ] A New Mexico tradition since 1952! For an award-winning (for both Best Burger and Best French Fries), quick burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each one is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. This one even has a drive-through. (Alibi Staff, August 11, 2010) Add a Review A New Mexico tradition since 1952! For an award-winning (for both Best Burger and Best French Fries), quick burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each one is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. (Alibi Staff, August 11, 2010) Add a Review A New Mexico tradition since 1952! For an award-winning (for both Best Burger and Best French Fries), quick burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each one is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. (Alibi Staff, August 11, 2010) Add a Review A New Mexico tradition since 1952! For an award-winning (for both Best Burger and Best French Fries), quick burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each one is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. Comes with a drive through, too. (Alibi Staff, August 11, 2010) Add a Review A New Mexico tradition since 1952! For an award-winning (for both Best Burger and Best French Fries), quick burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each one is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. This one even has a drive-through. (Alibi Staff, August 11, 2010) Add a Review A New Mexico tradition since 1952! For an award-winning (for both Best Burger and Best French Fries), quick burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each one is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. This one even has a drive-through. (Alibi Staff, August 11, 2010) Add a Review A New Mexico tradition since 1952! For an award-winning (for both Best Burger and Best French Fries), quick burger or chili dog, fresh fries and fountain favorites that hit the spot for just a pocketful of change, it’s got to be Blake’s. Countless counters are scattered throughout the city, and each one is a model of efficiency and cleanliness. Why look any further? They’re easy to spot from afar—just keep an eye out for the giant Asian Uncle Sam sign. This one even has a drive-through. (Alibi Staff, August 11, 2010) Add a Review Bob's BurgersCuisine: American
Home of the ranchero burger and a screamin’ $2 Frito pie (which usually takes top honors in our restaurant polls), these burgers are similar to their Lotaburger or Its-a-Burger cousins, except they have loads of green or red chile on them. And Bob's offers "taco burgers"—burgers in taco shells instead of buns. Bob is quite the creative entrepreneur; it shows on the chile-stained faces of his fanatic followers. (Alibi Staff, August 11, 2010) Add a Review Home of the ranchero burger and a screamin’ $2 Frito pie (which usually takes top honors in our restaurant polls), these burgers are similar to their Lotaburger or Its-a-Burger cousins, except they have loads of green or red chile on them. And Bob's offers "taco burgers"—burgers in taco shells instead of buns. Bob is quite the creative entrepreneur; it shows on the chile-stained faces of his fanatic followers. (Alibi Staff, August 11, 2010) Add a Review Add a Review Burritos Alinstante, or
burritos in an instant
as we like to say in English, should be called “really big, cheap and delicious burritos in an instant.” The menu also contains tacos and tamales, and you can use the drive-through for maximum time efficiency and faster deliciousness. (Alibi Staff, August 11, 2010) Add a Review Good luck finding this place for the first time. El Modelo is tucked away on an industrial stretch of Second Street that seems an unlikely location for such a well-patronized joint. Not a sit-down restaurant, this is a production facility that does a brisk takeout business. The patio tables in the grass bordering the parking lot don’t offer a good view, but most folks don’t seem to want to wait any longer than they have to before tearing into their lunches. We suggest you swing by, pick up a six pack of El Modelo beer and take your El Modelo tamales back to the casa for a lunch that’s
muy sabroso
. Awarded Best Tamales in our restaurant polls. (Alibi Staff, August 11, 2010) Add a Review Sweet Lord, this South Broadway dive (and we mean
way
south) is postcard-worthy. First off, the outside looks like a candy-cane striped barn. Inside, old-timey knickknacks are plastered to every surface, and the air is thick with the smell of fried. The chicken-fried steak (served with hash browns, biscuits and cream gravy) is as big as the dinner plates used at other restaurants. Or get the famous “Travis” burrito, a giant beef-and-bean burrito that’s actually
smothered
in french fries. (Alibi Staff, August 11, 2010) Add a Review  Jamon’s Frybread CabanaTue-Thu 11am-7pm
Fri-Sat 11am-8pm
Sun 11am-4pm (subject to change) Cuisine: South American Read more: Dish Jockey: Waxing Brazilian at Jamon’s Frybread Cabana (6/14/2012)
James “Jamon” Trujillo serves Brazilian churrasco—including some you may not have tried, such as turkey in bacon—but he doesn’t bring it around on a sword or put a colored block on your table. In fact, the only red and green is the chile he grew up loving in Las Cruces, which makes a seamless pairing with many of his Brazilian dishes (like carne adovada folded into a Brazilian pastry called
pastel)
. But the masterpiece of his pan-American fusion is the cabana bowl: a pile of rice and beans on a thin, tostada-like shell of deep-fried pastel dough. A skewer of churrasco tops the affair, along with your choice of chile. (Alibi Staff, June 21, 2012) Add a Review The “Kathy burger” (two patties with red chile, cheese and bacon) comes in two sizes and is well-worth the drive down to the South Valley. You can even get a burger burrito, which is rolled up with Kathy’s creamy, delicious beans in a flour tortilla. Broke? No problem! About 20 bucks is all it takes to stuff you and four of your closest stoner friends with quick, delicious comfort food. And they’re always open until midnight in a beautifully remodeled building. We’d kiss Kathy if we knew her better. (Alibi Staff, August 11, 2010) Add a Review While Albuquerque has several grocery stores catering specifically to the Hispanic community, none match Pro’s in size and variety. Just past the overwhelming bakery and right next to the nearly surreal produce section is the store’s cafeteria-style eatery. La Cocina prepares Mexican and Central American dishes from ingredients found in the store while diners sit elbow to elbow at long wooden tables. It’s loud and somewhat confusing, almost like being in a real
mercado.
The food’s authentic, too.
Caldo de pollo
is rich with chicken, the posole packs a delicious punch and the carnitas are to die for. While you’re there, nearby stands offer several varieties of
aguas frescas
, salsas, house-made ice creams, seafood and fried snacks. It’s all pretty darn fresh and inexpensive. (Alibi Staff, August 11, 2010) View/Add Reviews [ 2 ] This
paleteria
sells all kinds of freshly made cold treats like mango and hot-cold-sweet-salty-sour chile
paletas
(popsicles), strawberries with cream, and nonalcoholic piña coladas. Your
hijos
will just love it, and so will you. (Alibi Staff, August 11, 2010) Add a Review Little Anita's menu is New Mexican to the core, with enchiladas, burritos,
carne adovada
and stuffed sopaipillas. The red chile is generally milder than their green but is seasoned just right. Consistency, generous portions and fair prices make Little Anita's an Albuquerque mainstay—not to mention its many locations ranging from full-service dining to quick and easy take-out counters. Open for breakfast, lunch and dinner. (Alibi Staff, August 11, 2010) Add a Review | 
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