If you are in Albuquerque for just one night, I would recommend La Salita or Los Cuates. Of the two, La Salita has the more cult following when I lived in Albuquerque and I remember it being better. If you want good food that isn’t “New Mexican” food, Frenchish and Standard Diner would be my go tos.
If you are eating New Mexican food, be prepared for two questions, Red or Green and Flat or Rolled. Traditionally, red chile is a simple roux thickened red chile sauce, think thicker, hotter, better enchilada sauce. Usually less complex flavoring, so that the nuance of the red chile shines through. Green chile can be chopped green chile or cooked into more of a sauce with onions and garlic, depends on the restaurant. If you aren’t sure which one you will like, ask for Christmas on the side, you’ll get red and green on the side. Enchiladas are a whole different animal in New Mexico. Most people are used to rolled, like a cannalloni or manicotti, and covered in sauce, either red or green chile, not enchilada sauce in most of NM. I grew up eating flat enchiladas and was stunned as kid by the rolled ones when I first encountered them. My dad always loves a flat blue corn enchilada with an egg over easy on it.
Some idiosynchrasies around New Mexican food, they have a tendency make Carnitas with beef and Barbacoa with pork. Not everywhere mind you, just enough places that you have to ask.
I second Blake’s for a breakfast burrito, easy to get in and out. If they are around Dos Hermanos is pretty good too. With breakfast burritos be prepared for plain or smothered and covered. Plain you can eat hand held, smother and covered is covered with red chile sauce or green chile with melted cheese on top.
If you happen to get something too spicy, take a pinch or two of salt and let it melt on your tongue, the salt breaks up the oleoresin and takes away the heat.
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Originally Posted by JAD
