French Toast caramelized "pan de mie" (sweet bread) in house "special" batter, topped w/ fresh strawberries & bananas; drizzled w/ maple syrup & homemade blueberry reduction; vegetarian; "one of the best French toasts I've ever had" -Guy Fieri; so good, Guy had his son Hunter come down from the hotel room to try it (Hunter loved it); looks good!
Pollo Borachon (Drunken Chicken) twist on chicken pot pie; chicken on-the-bone, red wine, onion, carrots, green beans, peas, mushroom, roasted red bell pepper & a touch of bacon; covered w/ a thin pastry shell, sprinkled w/ cheese, baked until golden brown; looks good
since 2004; founded by Chef Eduardo Gutierrez who was born in Spain and raised in France & using both cultures to create menu; in 2010 Gutierrez sold to two of his employees & kept the prep cook (Gaby Garcia) who became the head chef mastering the recipes
Caribbean Goat Stew slow-cooked spiced goat w/ vegetables & potatoes in an island curry sauce, w/ coconut basmati rice or roti; looks good
Island Spiced Mahi Mahi marinated fresh house-cut mahi mahi wrapped in banana leaf, steamed & served over wild black rice, w/ garlic sauteed baby bok choy, topped w/ a mango tamarind coconut sauce; looks good
Crispy Lamb Neck Confit lamb meat slow-cooked in duck fat then pulled & sauteed w/ shallots & leeks; served atop veal stock based sunchoke puree, w/ yogurt & blackberries; topped w/ garlic ginger Brussels sprouts & fried shallots; "the only thing I don't like is that I don't want it to end." -Guy Fieri; looks good
Fried Organic Chicken Tamales masa-filled w/ roasted, shredded chicken & chile verde, wrapped in corn husk, steamed then fried in duck fat; served w/ red chile & cotija; looks good
est. 2013; elevated New American fare served in a warm setting w/ a refined farmhouse feel & eclectic art; chef Joseph Wrede: Food & Wine's Best New Chef & the winner of several AAA Four Diamond Awards
Travis on a Silver Platter Challenge challenge: 6-lb burrito burried w/ 2-lb of fries in 1 hr; at airing, only 2 people have finished; 3 Travis's tried the challenge: Travis Albreski (Univ. of New Mexico senior lost first time), Travis Christy (weatherman), and Travis Briscoe (champion bull rider); All 3 Travis's lost
#2 (Top 5 Restaurants-Best for the Holidays); since 1983; "warm, friendly atmosphere, authentic dishes, great margaritas, and colorful decor" (from its website)
Blue Corn Enchiladas blue corn tortilla, ground beef & cheese, served w/ Spanish rice & refried beans; looks good; classic Santa Fe dinner (Santa Feans discovered the blue corn tortilla); flat enchiladas made w/ corn
tortillas, cheese & red or green chile (or both); served any way you like; optional egg on top, ground beef, chicken or carne adovada
Chile Rellenos a favorite; two whole, roasted & peeled New Mexico green chiles, stuffed w/ a blend of cheeses, coated in a special batter, then deep-fried to a golden brown; covered w/ green (or red) chile; served w/ Spanish rice & refried beans; looks good
Pork Souvlaki thickly sliced tenderloin pork seasoned, marinated for 5-6 days & flame-broiled on skewer; "this is monster flavor...wow!"-Guy Fieri; looks good
Rib Eye hand-cut every day; seasoned salted, buttered & flame-broiled
opened in 1980; Greek-with-a-twist restaurant behind a liquor store...you have to go thru the liquor store to get to restaurant; Albuquerque institution
New Mexican soul food; owner quit banking job to open brewery; named after a "heavenly place" in an episode of Star Trek; Other Recipes: Collard Greens
4-Pound Pancake Challenge 3 giant pancakes w/ choice of flavors; Casey chose buttermilk, chocolate & blueberry; finish in under 1 hour to win the meal free, Wall of Fame photo, plus a t-shirt; losers must wash their own dish & get a photo on the Wall of Shame; Casey lost
est. 1999; family owned & operated neighborhood icon, serving classic American & traditional Southwestern fare; seasonal closures noted on their Facebook page
Classic Masala Dosa dosa (thin South Indian crepe made from fermented rice & lentil batter) filled w/ masala (potatoes blended w/ tumeric, caramelized onions, whole red chiles, mustard seeds & cashews); served w/ sambar & coconut & tomato chutneys
Art Wiener Schnitzel breaded pork chop topped w/ dill, served w/ potato salad & house kraut salad; "that is one of the best schnitzels...beyond tender!" -Guy Fieri; looks good
Stuffed Cabbage ground pork mixed w/ rice wrapped in cabbage leaf, slow cooked in tomato sauce, served w/ sour cream; looks good
World's Biggest Stuffed Sopapilla challenge: eat 1 whole in 1 hr; 1-foot wide, 6.5-lbs mix of chicken, ground beef and Carne adovada (cubed pork marinated in red chili), fried potatoes, beans, red and gren chili (called "Christmas") and cheddar cheese; looks good
Stuffed Sopapilla signature dish; large fried pastry stuffed w/ meat and cheese; looks good
