Loved Products of New Mexico
NM Pinon Coffee – Pinon Coffee Roasted in New Mexico
A-Bee Honey - Quality honey, pollen and bee products in New Mexico
Chocolate Cartel – Fine Homemade Chocolates.
The Chocolate Cartel began in Taos, New Mexico in 2001 by Certified Master Chocolatier and Chef de Cuisine Scott J. Van Rixel.
Authentic New Mexican Restaurants
Los Cuate
s
Los Cuate
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Sadies Dining Room
6230 4th Street Northwest
Albuquerque, NM
sadiesofnewmexico.com
(505) 345 -5339
El Pinto Restaurant
10500 4th Street Northwest
Albuquerque, NM
www.elpinto.com
(505) 898-1771
Church Street Cafe
2111 Church Street Northwest
Albuquerque, NM 87104
www.churchstreetcafe.com
www.casadebenavidez.com
El Patio De Albuquerque
6230 4th Street Northwest
Albuquerque, NM
sadiesofnewmexico.com
El Pinto Restaurant10500 4th Street Northwest
Albuquerque, NM
www.elpinto.com
Albuquerque, NM 87104
(505) 247-8522
Casa de Benavidez
8032 4th Street NW
Albuquerque, New Mexico 87114
(505)898-3311
Casa de Benavidez
8032 4th Street NW
Albuquerque, New Mexico 87114
(505)898-3311
El Patio De Albuquerque 142 Harvard Dr SE
Albuquerque, NM 87106
(505) 268-4245Albuquerque, NM 87106
8806 4th NW.
Albuquerque, NM 87114
Albuquerque, NM 87114
(505) 897-0444
Historic and traditional good food! If you want to know where the locals hideout for breakfast this is the place. Lunch and dinner are equally great. Sneak in with the others and pull up a chair to experience this friendly establishment. You will thank yourself for not missing out on this place. Food and service that's done right!
Best Breakfast Burritos and Hot Delicious Coffee!
Authentic New Mexican Plates
El Camino Dining Room
6800 Fourth St. N.W., Albuquerque, NM
(3 blocks north of Osuna on Fourth Street)
505-344-0448
ABQ VENUE'S SAUCY RECIPE
We make this at least once a week.
ITS REALLY GOOD - TRY OUR SAUCE!
Ten Minute Enchilada Sauce Enjoy!
- 1/4 cup vegetable oil
- 2 tablespoons self-rising flour
- 1/4 cup New Mexico or California chili powder
- 1 (8 ounce) can tomato sauce
- 1 1/2 cups water
- 1/4 teaspoon ground cumin
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion salt
- salt to taste
Directions
- Heat oil in a skillet over medium-high heat. Stir in flour and chili powder, reduce heat to medium, and cook until lightly brown, stirring constantly to prevent burning flour.
- Gradually stir in tomato sauce, water, cumin, garlic powder, and onion salt into the flour and chili powder until smooth, and continue cooking over medium heat approximately 10 minutes, or until thickened slightly. Season to taste with salt.
ABQ VENUE'S SOPAPILLAS
2 cups all-purpose flour
2 teaspoons baking powder
1 tablespoon sugar
1 teaspoon salt
2 tablespoons vegetable shortening
3/4 cup warm water, plus more as needed
Directions
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour.
Unwrap the ball of dough cut in half. With a floured rolling pin and floured surface, roll each piece of dough into a circle, about 1/4-inch thickness. Cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
Fry the sopapillas a couple at a time. As the sopapillas puff up and rise to the surface, flip them over; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on paper towels. Cool slightly. Serve hot with honey. Enjoy!
Abq Venue's Natillas
Traditional Southwestern Custard Dessert
Ingredients
2 3/4 cups milk, divide this in half
4 large egg yolks
4 large egg whites
1 cup sugar, divide this in half
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup whipping cream
2 teaspoons butter
1 teaspoon vanilla
Cinnamon or nutmeg to season
Combine 1 cup milk and egg yolks in a large bowl and whisk well, set a side.
Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat.
Slowly add the remaining 1 3/4 cups milk, Whisk continuously. Add in the whipping cream.
Bring to boil and cook for 1 minute. Remove from heat.
Gradually add half of hot milk mixture to egg yolk mixture, keep whisking. Cook over medium-high heat; bring to a boil. Cook 1 minute, whisking constantly.
Remove from heat. Add butter and vanilla. Pour into a large bowl. Cover surface of custard with plastic wrap; chill.
Whip the egg white with teaspoons at a time of the remaining 1/4 sugar to form stiff whipped egg whites.
Gently fold in 1/2 cup of the egg whites to the cooled custard. Serve in small bowls, sprinkle with cinnamon or nutmeg and top with remaining egg white fluff.
Delicious!
Serves 8
Sift the dry ingredients together in a large mixing bowl. Add the shortening and water, work them in with your hands to make a soft, pliable dough. Gather the dough into a ball and wrap in plastic wrap. Put the dough in the refrigerator and chill for at least 1 hour.
Unwrap the ball of dough cut in half. With a floured rolling pin and floured surface, roll each piece of dough into a circle, about 1/4-inch thickness. Cut the dough into triangles as you would a pizza. You should end up with 6 or 8 triangles per circle.
Heat 2-inches of oil to 375 degrees F in a heavy skillet or deep pot over medium-high heat.
Fry the sopapillas a couple at a time. As the sopapillas puff up and rise to the surface, flip them over; about 2 minutes on each side. Carefully remove the sopapillas from the oil and drain on paper towels. Cool slightly. Serve hot with honey. Enjoy!
Abq Venue's Natillas
Traditional Southwestern Custard Dessert
Ingredients
2 3/4 cups milk, divide this in half
4 large egg yolks
4 large egg whites
1 cup sugar, divide this in half
1/4 cup cornstarch
1/8 teaspoon salt
1/4 cup whipping cream
2 teaspoons butter
1 teaspoon vanilla
Cinnamon or nutmeg to season
Combine 1 cup milk and egg yolks in a large bowl and whisk well, set a side.
Combine 3/4 cup sugar, cornstarch, and salt in a medium saucepan over medium-high heat.
Slowly add the remaining 1 3/4 cups milk, Whisk continuously. Add in the whipping cream.
Bring to boil and cook for 1 minute. Remove from heat.
Gradually add half of hot milk mixture to egg yolk mixture, keep whisking. Cook over medium-high heat; bring to a boil. Cook 1 minute, whisking constantly.
Remove from heat. Add butter and vanilla. Pour into a large bowl. Cover surface of custard with plastic wrap; chill.
Whip the egg white with teaspoons at a time of the remaining 1/4 sugar to form stiff whipped egg whites.
Gently fold in 1/2 cup of the egg whites to the cooled custard. Serve in small bowls, sprinkle with cinnamon or nutmeg and top with remaining egg white fluff.
Delicious!
Serves 8
