Bad Ass BLT burger of ground 9 oz. local farm Kyzer bacon patty roasted in wood fired oven, topped w/ mayonnaise, tomato & lettuce; served w/ Field Good potatoes
Carne Adovada Pizza chef-owner's favorite pizza; artisanal pizza topped w/ oil, fresh mozzarella, heirloom tomato, & carne adovada (cubed pork shoulder marinated & slow cooked in chili sauce & spices); "that is dynamite" -Guy Fieri; looks good
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)
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
[CLOSED]; eclectic food w/ New Mexican twist; everything is homemade, even make their own butter; no freezer (everything is fresh); Other Recipes: Blue Corn Pancakes
Burritos Grandes served w/ cheese & choice of red, green, or vegetarian red or green chile or both (half red, half green called the "Christmas burrito"); looks good
Beef Cheek Manicotti natural beef cheeks cooked over 5 hours in red wine, combine w/ fresh ricotta & stuffed in manicotti; baked w/ bechamelle, pecorino romano & fontina cheese melted over the top; looks good
Squid Ink Black Pasta house special; black pasta made daily in-house & served w/ sauteed calamari
[CLOSED]; opened in 2010; rustic Northern Italian cuisine in trattoria-like setting (less formal than a ristorante); Other Recipes: Butternut Squash Ravioli
"The Albert" (Meatball Sub) house-made meatballs smothered in fresh sauce and topped with three cheese blend; fan favorite; named after guy who ordered it everyday
"The Texan" (Pizza) thin-crust w/ cornmeal crunch; pepperoni, house-made sausage and canadian bacon
Penny's Brushetta compote of fresh roma tomatoes, red onion, fresh basil, olive oil and balsamic vinaigrette baked on a thick crust and sprinkled with feta cheese; looks good
Five Pepper Nachos tortilla chips topped w/ black beans, Jack & cheddar cheese, red onions, guacamole, pickled jalapenos, black olives & sour cream & "Salsa Diablo" (extra spicy); on show, added pulled chicken, chipotle pulled pork & shredded beef
Green Chile Cheeseburger black Angus beef, ground beef, buffalo w/ applewood smoked bacon served in a pretzel bun w/ melted brie, chopped green chile, tomato & drizzle of truffle oil; served w/ hand-cut fries; looks good
Frito Pie (& Ribs) 16-hr smoked brisket chili on Frito's w/ side of sour cream, cheddar, chopped onions & sliced jalapenos; Alex also gets the spiced-rubbed pork ribs
Guadalajara Dog hot dog bacon wrapped, chipotle sauce & pico de gallo; looks good
Smoked BBQ Chicken marinated in buttermilk mix for at least 4 hrs, seasoned/spice-rubbed & smoked for 3-5 hrs at 225-degrees w/ hickory & cherry wood; cut & charred w/ BBQ sauce on grill; looks good
