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Brunch with Byron: The Range Café

Brunch with Byron: The Range Café
A CREAM PUFF THE SIZE OF A SOFTBALL PANCAKES TTHA TAKE UP YOUR WHOLE PLATE AND A GREEN CHILI GRAVY THAT WL,EL JUST LOOK AT THAT. I LIKE TTHA THEY, YOU KNOW HAVE GOOD NEW MEXICO OFFERINGS LIKE BLUE CORN IN THE PANKECAS GREEN CHILI FOR ALMOST THREE DECADES THE RANGE CEAF HAS BEEN SERNGVI UP A BODACIOUS BREAKFAST AND BRUNCH. WE OPENED UP FOR BREAKFAST ON SEPTEMBER 2ND 1992 OWNER MATT DE GREGORY SAYS IT ALL STARTED WHEN HE FOUND OUT HIS FAVORITE. TRYING TO BERNALILLON O THE DOOR THAT SAID ABUELITA’S RESTAURANT FOR RENT SEE FRANK INSIDE AND I LITERALLY TOOK THE SIGN AND I RIPPED IT OFF THE DOOR AND I WALKED UP TO FRANK SAID TELL ME ABOUT IT. HE SAID $500 A MONTH I SAID. I’LL TAKE IT AND AFTER COMING UP WITHHAT W TO NAME IT THE RANGE CAFE REALLY CAUGHT ON QCKUI WITH ITS CUSTOMERS PEOPLE STARTED GOING. HEY, I’VE GOT THIS OLD STOVE. WOULD YOU BE INTERESTED IN IT? WE STARTED COLLECTING THEM AND WHEN YOU DO COME TO THE RAGE, YOU’VE GOT TO TRY. FAMOUS COUNTRY FRIED STEAK. I’S' GOT THE HAND BREADED CUBE. STEAK WITHHE T DELICIOUS GREEN. CHILI GRAVY. TUNA, SNYUN SIDE UP EGGS,ND A YUMMY POTATOES, TOO. IT’S THAT PLACE YOU WANT TO FIND WHEN YOU’RE TRAVELING DOWN THE ROAD AND YOU JUST HAPPEN TO STEP INTO A PLACE BECAUSE IT MAY LOOK CO OL. IT MEETS ALL YOUR EXPECTATIONS REPORTING FROM THE RANGE. A FOR BREAKFAST. I DEFINITELY GET THE EGGS BENEDICT. THEY’RE ONE OF MY FAVORITE. I’M BYRON MORTON. THEY’RE FRESH BAKED PASTRIES ARE AMAZING. I WAS ADMIRING THE SUGAR-FREE CHEESECAKE ONHE T WAY IN KOAT ACTION 7 NEWS LOOKS REAL GOOD THE RANGE CAFE HAS SIX LOCATIONS IN
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Brunch with Byron: The Range Café
A local New Mexico restaurant has been serving mouth-watering made from scratch meals for almost 30 years. Watch the video above as Byron Morton takes us to the Range Cafe in this week's Brunch with Byron.

A local New Mexico restaurant has been serving mouth-watering made from scratch meals for almost 30 years.

Watch the video above as Byron Morton takes us to the Range Cafe in this week's Brunch with Byron.

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