¿Sí Se Puede? Yes, You Did!
Bocadillos serves solid sammies
It was a lunch I had first, a little early in the day to beat the noon rush. There was no line, but a mellow bustle of hungry folks grew as our order was made. Still, like our land of mañana, it was relaxing and stress-free, with the food arriving quickly. And while it seems not all the offerings mentioned online are always available, I had no trouble finding several sandwiches to try. The 505 Philly ($9.50) was a salty, smoky bite, hot and juicy sliced beefsteak in Bocadillos’ own version of the sandwich that (rumor has it) has fed Philadelphia since the ’30s. The house-made queso, green chile, and blend of bell pepper and mushrooms is plenty—but I would’ve taken grilled onions too. The Cubano ($8.50) had both the sweet and hot of the chile sauce, the crunch of bacon and melted Muenster married with that luscious, sugar-roasted pork. Pickles and raw red onion added a tangy snap to each bite, making the Cubano my front-runner for best sandwich … until I tried the 505 Filthy ($8.50). The Filthy managed the perfect balance of house-made sauce, fresh veggies and the thin-sliced love of the chicken breast, salty bacon and the warm, bright heat of the green chile. The sandwiches all come on the same style whole wheat bun—an airy soft-crust with a touch of salt. It soaks up all the juices from the slow-roasted proteins perfectly, while staying sturdy enough to set the sandwich down between bites. And you’ll have to, because the portions are generous.
So, in answer to the staff t-shirt’s “Sí, se puede,” I offer a resounding “Yes, you did.”
For breakfast, I went with the New Mexico standard—the breakfast burrito, opting to try a couple. The first, the Duke City Hash burrito ($5.50), was anything but your typical offering. Wrapped in that giant tortilla were some pickled bell peppers, potato, cheese, green chile and eggs—with the slow-roasted corned beef that typically makes its way into the lunch Reuben. As expected, it was juicy and tender corned beef and, despite not seeming to at first, made perfect sense when all put together. If I order it again, I’ll take some extra chile to ramp it up—but it was a fine and filling bite. The Burque burrito ($4.25), while more traditional, was anything but dull. I went with chorizo and green chile, which I’m sure I don’t have to tell you, is the ideal complement to the potatoes, cheddar and eggs of burritos the city over. The giant, silky and deliciously smoky blend was a mighty sturdy start to the day that’ll warm your inner hearth.
200 Lomas Blvd NW Ste 110
Hours: Mon-Fri: 8am-3pm