What's going on, Albuquerque?

Don't Eat There

All the suggestions for restaurants to visit suggested in this group has got me thinking about bad food in Albuquerque. You know, those places you went that were so bad you went back to- just to be sure. And sure enough, they really were awful. Now that I have a bit more free time on my hands, I'll be trying out some new places. So, who do I need to steer clear of?

My short list:

Lucky Boy on Constitution near Carlisle: I know it's dirt cheap, but dirt actually tastes better.

Mediterranean Cafe on San Mateo new Central: The owner is nice, but it seems like every ingredient comes out of a can or a foil wrapper.

Roll 'n Sushi on Central near Sierra: I haven't even given them a second chance. There's so much good Asian food on Central, why waste another meal?

Where else?

Replies to This Discussion

Permalink Reply by Celine on February 11, 2009 at 4:43pm

yes, I too morn Ko Palace, it was where my family got Mushu Pork on nights no one wanted to cook . . .

Permalink Reply by Phil_0 on February 3, 2008 at 9:23pm

I have a soft spot in my heart for Lucky Boy...sure, it's the kind of Chinese food they fed your grandma in the 1940s, but sometimes that just hits the spot.

Most of my truly horrific ABQ dining experiences have been at chains. Brick Oven Pizza just didn't belong within a mile of Il Vicino...frozen crusts on a cardboard tray? Surely you jest. Those of you who still have a branch in the neighborhood should beware.

Permalink Reply by misterhinkydink on January 16, 2009 at 2:14pm

Lucky Boy makes an excellent GCCB.

Permalink Reply by Andrea Lin on February 9, 2008 at 10:15pm

Weck's. Sorry.

Permalink Reply by jcruzee on January 13, 2009 at 9:33am

i second that. i've been back a few times to the range (both locations in abq, even), and i've never had a delicious meal. everything is...meh. but i REALLY wanted to like it.

Permalink Reply by Kimm on October 5, 2009 at 4:45pm

I second that. meh with a shoulder shrug on the food at Menaul and Bernalillo. The red chile on my Huevos a month ago tasted like it was thickened with flour or cornstarch and that's just wrong.

Permalink Reply by Chris Stynen on December 13, 2009 at 7:37am

NM style red chile sauce is always made with flour. What a bummer for the Range. We eat there consistently and enjoy it AND recommend it. Great food, service, decor, and they're local.

Permalink Reply by Kimm on December 13, 2009 at 10:39am

My recipe is from a friend who is a NM native; one handed down through many generations in her family, and there's no flour in it. Also glancing at recipes on the net - there are some with flour but many, especially the ones using fresh not powdered chile don't use flour. My guess is - it's used to thicken the sauce when powdered not fresh chiles are used. In any event, the sauce, the day I was there, was thick in the way only too much flour or cornstarch can thicken.

Permalink Reply by Paula Manning-Lewis on June 26, 2011 at 9:24pm

I am a native New Mexican and have been making red chile sauce for decades. NEVER once have I used flour! YUCK!

Permalink Reply by Phil_0 on December 14, 2009 at 5:14pm

No, unless you're using powdered chile. Most sauces made from rehydrated ristra chiles don't use or need flour.

Permalink Reply by Larry McGoldrick on January 22, 2010 at 7:34am

Real NM Red is never made with flour or any artificial thickener. Use fresh-roasted or dried red chiles, add some garlic if you wish, and maybe some tiny bits of pork.

The best Red in the universe is made this way at Mary and Tito's on Fourth. World-class Red.

Permalink Reply by James Torres on August 4, 2010 at 10:50am

Larry, I agree!!! I am a green chile lover and not a big fan of red, but Mary and Tito's made me a convert. These are the small, out of the way places that a foodie like me enjoys discovering.