Restaurants in Albuquerque, Santa Fe and Northern New Mexico, searchable by cuisine and location, with ratings and reviews. Get educated before you eat!
Red or Green?
Los CuatesIn the grand style of down-home New Mexican comfort food, just about everything here—selected as the Best New Mexican Restaurant in Albuquerque in past reader polls—is smothered in chile and cheese. House specialties include fajitas, stuffed sopaipillas, enchiladas and Indian tacos. Should you worry about getting fat? Naaah. They’re bound to come up with a "chile ’n’ cheese diet" any day now. (Alibi Staff, August 11, 2010)
230 Sixth Street SW (Downtown)
Albuquerque NM 87102
Cecilia’s CaféCecilia is the matriarch of one of Albuquerque’s best breakfast burritos and red chile. Clinging close to the heart of Downtown on Sixth Street and Silver, Cecilia makes the food herself in the kitchen. The red chile is no joke and the prices are pretty friggin’ cheap, too. (Alibi Staff, August 11, 2010)
Cocina AzulIn the old (and beautifully renovated) Sunshine Market building on Mountain and 12th Street, Cocina Azul has the feel of a high-end coffee shop. The food is textbook New Mexican—the huevos rancheros, carne adovada enchiladas and tamales with buttery, sweet red chile are all tasty. For dessert, big servings of flan have sturdy, pleasing, fresh and fabulous flavor. (Alibi Staff, September 16, 2010)
Duran’s StationYou’d be fine just ordering a bag of house-made tortillas and sitting down. But luckily, Duran’s also has some of the best enchiladas in town, and serves beer and wine to cool you down after eating their piping hot chile. Order anything “christmas” style and you’ll fit right in with the regulars. (Alibi Staff, August 11, 2010)
4500 Central Ave SE (Upper Nob Hill)
Albuquerque NM 87108
Tues-Fri: 6am-2pm Sat: 6am-1pm Closed Sun-Mon (hours can change without notice)
Loyola's Family RestaurantIf you spend just one Saturday morning at Loyola’s, we swear you’ll leave feeling like a regular. And at that point, you probably will be. The food is down-home good, and the service is friendly and fast. Wander in for the awesome, late-’60s diner atmosphere and stay for the tortillas and gorgeous red chile posole, made fresh to order, or the tender country-fried steak. But you can’t go after 2pm or on Mondays. It’ll be closed. (Alibi Staff, August 11, 2010)
2711 Fourth Street NW (North Valley)
Albuquerque NM 87107
Mon-Thurs: 9am-6pm Fri-Sat: 9am-8pm Closed Sunday (hours can change without notice)
Mary & Tito’s CafeOne of the crown jewels of Albuquerque, Mary & Tito’s is the kind of place you’ll want to bring visitors so they can experience the wonder of chile. If your kids are just being introduced to the stuff, start ’em off here. The red chile is velvety smooth, sweet and hot, but not as hot as the tangy green. The turnover (a calzone-shaped stuffed sopaipilla) or Mexican pizza on fresh fry bread is guaranteed to make a regular out of you. Go for lunch during the week and dinner on Friday and Saturday. (Alibi Staff, October 13, 2010)
Mick’s Chile FixMick’s offers excellent value for your dollar. The dining room is no-frills and the menu selections are also basic, but it's done right. Breakfast is served all day alongside New Mexican fare like wrist-sized enchiladas, fat, moist tamales and beyond-tender carne adovada. The service is lightning-quick. And the chile? The red has a nice red-orange color and a medium heat. The green's even better with a beautiful emerald color, a warm, fruity taste, medium heat and just enough body. Frito pie has pride of place on the menu, but best of all, the bill won't burn you. (Alibi Staff, August 11, 2010)
Mon-Fri: 10am-9pm Sat-Sun: 9am-9pm (hours can change without notice)
Monroe'sSpecializing in authentic New Mexican cuisine since 1962, Monroe’s offers more than your run-of-the-mill spicy flavors. Garlicky and earthy, jars of (gluten-free) red chile are available in the restaurant, along with New Mexico bosque honey infused with extra hot red chile. Try the juicy carne adovada or the cheesy enchiladas and eggs breakfast plate. (Alibi Staff, October 10, 2012)
Monday-Saturday: 7am-9pm Sunday: 7am-4pm (hours can change without notice)
$$$ • Vegetarian Available • Gluten-free available • Booze Served • Full Bar • Catering • Take Out / To-Go • Live Music • Outdoor Patio • Wireless Internet
Pueblo Harvest CaféTwo words: fry bread. Use this heaping hunk of pillowy carbs to sop up green or red chile posole, mutton stew and huevos rancheros. When you’re stuffed tighter than a stocking on Christmas morning, go check out what else is for sale at the Indian Pueblo Cultural Center. (Alibi Staff, August 11, 2010)
Rincon Del PolloA stone’s throw away from Alameda, this bright red and yellow brick building is a haven for pollo sabroso. You can get your chicken dressed in gravy, swimming in red or green chile or stuffed into a burrito, torta or taco (to name a few); better still, wash it down with a fresh glass of horchata. In a town of too-often lifeless refried beans, Rincon served us the best home-style frijoles we’ve had in a shamefully long time. The chicken soup is mild and thick with rice and chunks of celery, carrot and yellow bell pepper. (Alibi Staff, August 11, 2010)
Mon-Fri 7am-2pm Sat-Sun 8am-2pm (hours can change without notice)
$ • Vegetarian Available • Gluten-free available • Catering • Take Out / To-Go • Outdoor Patio • Wireless Internet
Tía Betty Blue’sTía B’s baked, canoe-shaped waffles are made with organic New Mexico blue corn and come two ways: sweet (fruit-filled and topped with a choice of flavored whipped creams, including lavender) or savory (stuffed with eggs, chile and cheese). The posole is thick with hefty pork chunks and shards of red chile pods, and the Chimayó red sauce is hot enough to humiliate out-of-towners. The many sandwich options—including a New Mexico po’ boy (carne adovada, pickled jalapeños and Fritos) and a vegan sammy (homemade hummus and fantastic grilled asparagus)—can be served as a salad instead. There’s also a serious collection of root beers and out-there soda flavors like black pepper and PB&J. (Alibi Staff, June 21, 2012)
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