BRUNCH THE PERFECT BALANCE BETWEEN BREAKFAST AND LUNCH BIRD THE IDEA OF OPENINGHE T GRILL THE FRENCH CULTURE WHETHER IT’S A SAVORY NEW MEXICAN PLATE SERVED HOT PORK SHOULDER AND RED CHILI CORN IN THE PANCAKES FANCY BREAKFAST SANDWICH SETWE STACKED PANCAKES AND WAFFLES BUTTERMILK WAFFLE WITH FRESH FIGS LIGHT THING OF HONEY. AND PRODUCTION ON TOP WE HEAV THD PRODUCTION ON TOP WE HEAV E RASPBERRIES. WE HAVE THE WELL BLUEBERRIES OR ONE OF A KIND PLATES AND SCERENY. YOU CAN’T FIND ANYWHERE ELSE THE GATEWAY TO ALL THE 19 PUZZLESF O NEW MEXICO. YOU’RE GONNA WANT TO GRAB A FORK AND NINE. VERYOO GD THE BEST NEW MEXICAN BREAKFAST. YOU CAN FIND HERE WE’RE DINING WITH YOU AT SOME OF THE BEST FIGHTS AS WE CELEBRATE, NEW MEXICO BRUNCH WITH FIRE. HERE, IT’S NO SECTRE NEW MEXOIC IS LEGENDARY FOR IT’S FOOD ALL THIS YEAR. I’VE BEEN GOING PLAYED BY PLATE. CELEBRATING NEW MEXICO IN FRONT WITH BYRON. I’VE YET TO HIT UP ALL PRINTING SPOTS TODAY. I CHECK ANOTHER ONE OFF MY LIST FRONTIER RESTAURANT. HOW CAN YOU BRUNCH WITHOUT FRONTIER THIS NEARLY 24-HOUR RESTAURANT HAS BEEN SERVING UP FOOD IN ALBUQUERQUE AND ESPECIALLY THE UNM AREA SINCE 1971. IT’SOT G A SISTER RESTAURANT GOLDEN PRIDE THAT’S BEEN SERVING FOOD SINCE 1973. I MEAN JUST CHECK OUT THIS MENU SO MANY THINGS TO CHOOSE FROM WE’LL GET TO THE GREAFOT OD IN JUST A MINUTE, BUT FIRST YOU MAY HAVE NOTICED OVER A HUNDRED PAINTINGS ACROSS THESE WALLS A LOT OF THEM. JOHN WAYNE ALSO KNOWN AS THE DUKE THAT’S BECAUSEHE T OWNERS LARRY AND DOROTHY RIDESHEK THINK HE’S A SYMBOL OF CLASS AND STRENGTH WHICHEP RRESENTS THE DUKE CITY RIGHT NOW. I HAVE THE PRIVILEGE OF MEETING WITH ONE OF THE OWNERS AND A GREAT FRIEND OF MINE. THIS IS DOROTHY REYNASHEK OF FRONTIER RESTAURANT AND GOLNDE PRIDE. NICE TO SEE YOU DOROTHY. SO NICE TO SEE YOU AS ALWAYS AND I’VE GOT TOSK A YOU YOU GUYS HAVE BEEN IN BUSINESS SINCE 1971 VERY LONG TIME AND WAY BACK IN THE YEAR 2000 YOUAD H 400,0 CUSTOMERS A DAY. I WOULD THINK 22 YEARS LATER. THAT HAS GOT A BLOSSOM. WELL, IT WAS PRETTY COVID, BUT WE’RE SLLTI WORKING ON GETTING BACK TO WHERE WE WERE IN 2019. WHAT DO YOU THINK MAKES FRONTIER SUCH A STABLE ONEHE T FOOD IS OUT OF THIS WORLD. I THINK IT’S REAYLL GREAT NEW MEXICAN FOOD TO THE PRICES. WE HAVE ONLY RAISED OUR PRICES ONCE SINCE 2019 AND THAT’SOT G TO KEEP THE CUSTOMERS COMING BACK BUT ANOTHER THING I KNOW KEEPS THE CUSTORSME LIKE MYSELF COMING BACK YOUR FRONTIER ROLE. WHAT’SHE T SECRET ABOUT IT? IT’S MAGICAL. I GUESS FRONTIER AND REALLY ALL BRUNCH PLACES ARE SOMETIMES BEST ENJOYED WITH FAMILY AND FRIENDS AND I GET THE PLEASUR OEF HAVING BRUNCH WITH MY BEST BRUNCH BUDDIES SASHA AND STELLA GATRE TOEE S YOU BOTH. I KNOW RUNNING A LITTLE LATE. I APOLOGIZE. ALRIGHT, LET’S TALK AUTBO OUR FAVORITE BRUNCH PLACES. THERE’S SO MANY OPTIONS SASHA. WHAT’S YOUR FAVORITE? I LOVE BRUNCH. I INTEND TO GO TO CAFE 6855 IN LOS RANCHOS OR THE RANGE CAFE. THEIR KITCHEN SIG OMELETTE MY FAVORITE SO GOOD. I’VE NOT BEEN TO EITHER OF THOSE PLACES, BUT CENTRAL GRILLE WE GO THERE THEY HAVE THE BEST BREAKFAST BURRITOS IF YOU’VE NEVER ENBE AWESOME CHOICES AND YOU BOTH FOLLOW ME ON INSTAGRAM. SOOU Y ALREADY KNOW MY FAVORITE PLACE IS IN THE HEART OF NOB HILL PHARMACY IS WHEREOU Y GO TO GET SOMETHING TO MAKE YOU FEEL BETTER, BUT YOU WON’T FDIN MEDICINE AND CO-PAYS HERE OWNER. JACOB ELLIOTT HAS A DIFFERENT PRESCRIPTION FOR YOU KIND OF RUSTIC COMFORT FOOD, AND IT SEEMS TO BE JUST WHAT THE DOCTOR ORDER IT’S RIGHT IT ALL STARTED IN 2016 WHEN ELLIOT MOVED TO NEW MEXICO ANDAD H AN IDEA INFLUENCED BY LOCAL PRODUCE AND LOCAL FOOD AND SOUINGRCRO FM LOCAL FARMS. HE WANTED TO OPEN A FEEL GOOD FOOD PLACE. I KIND OF LEARNED WHE IN MOVED TO NEW MEXICO THAT YOU CAN BASICALLY COOK ANYTHING AND PUT GREEN CHILI IN IT. AND YOU'R’ YOU’RE GOOD TO GO. YEAH. IT’S THE GREEN CHILI CHEDDAR BISCUIT AT THE PHARMACY ALREADY LOOKS AMAZING. JUST CHECK IT OUT. YOU CAN SEE THE GREEN CHILI AND THE CHEDDAR THAT’S BAKED IN THERE, BUT THE KEY IS THERE’S A SURPRISE INSIDE AN EGG IS BAKED INSIDE THE BISCUIT A MUST TRY AT THEHA PRMACY. ELLIOTT SAYS GO FOR THE LUMBERJACK. I WANTED TO KDIN OF INCORPORATE TWO SIDES ON TOP OF THE MEAL TO JUST MAKE IT SORT OF OVERHE T TOP. IT’S THAT GREEN CHILI CHEDDAR BISCUIT WITH BACON AND AN EGG ON P.TO OH AND DON’T FORGET THE GRAVY A COUNTRY GRAVY A WHITE GRAVY AND WE PUT VEGGIE SAUSAGE IN THERE. SO WITHOUT THE BACON ITOU WLDE B VEGETARIAN. I’M GETTING THE NOT MAKE SO IF YOU’VE GOT A COLD CALL YOUR DOCTOR, BUT IF YOU JUST WANT TO FEEL BETTER THE WAFFLE IS AS LIKE AS LIA GHT BISCUIT. THE PHARMACY MAY B JEUST A PLACE FOR YOU. THIS IS GOOD IF YOU’RE HUNGRY, AND THIS IS GOOD IF YOU DON’T WANT TO EATHE T REST OF THE DAY IF YOU WANT TO GIVE THE PHARMACY A TRY CHECK THEM OUT ON THE WEEKENDS. THEY OPEN AT 8AM AND YOU’LL FIND THEM IN THE HEART OF NOB HILL ON THE CORNER OF SOLANO IN CENTRAL NOW, STELLA AND SASHA. I MEAN, THERE’S SO MANY AWESOME BRUNCH PLACES, AND I KNOW YOU GUYS HAVE MORE THAT. TO TALK ABOUT THAT ARE MUST TRY IN THE DUKE CITY. YEAH, THERE’S A PLACE WITH THE NI CKNAME ALBUQUEUERQ’S LITTLE ITALY THAT A LOT OF PEOPLE KNOW, IT’S CALLED CAFE LUSH AFTER YEARS ARE WORKING FOR SOMEONE ELSE TOM DOHERTY AND SANDY GREGORY TOOK OVER TSHI DECADEOLS-D BUILDING CAFE LUSH QUICKLY BECAME A CLOSE-KNIT ESTABLISHMENT WITH A STELLAR MENU. WANTED A SMALL CAFE WHERE PEOPLE COULD COME AND JUST KIND OF HANG OUT IN THE NEIGHBORHOOD. OUR CUSTOMERS ARE SO LOYAL THAT WE CAN DEPEND ON THEASM MUCH AS WE DO OUR GUYS OUR EMPLOYEES THEIR FRENCH TOAST IS AWARD-WINNING. CINNAMON RAISIN BREAD VANILLA FILLED WITH APPLES AND COCONUT MILK TOPPED OFF WITH A KAHLUA SYRUP AND THEIR FAMOUS LUSH DUST AND YOU CAN ALSO TRADE THAT SKILLET FOR A WAFFLE IRON AND WHAT CESOM OUT OF THAT IRON ANYTHING YOU CAN THINK OF WHAT CAN WE WAFFLES ALWAYS THE QUESTION AND THEY CAN WAFFLE JUST ABOUT ANYTHINGOU Y CAN IMAGINE BUTTERMILK WAFFLE WITH FRESH FIGS A LHTIG THING OF HONEY AND SOME REDUCTION ON TOP OF IT AND MARS CAPONE AND TNHE WITH MARSHMALLOW AND SHE’S ON THERE L KOREA IN NOB HILL CAME TO BE TNKHAS TO AN IDEA TO CHANGE UP ONE OF NEW MEXICO’S FAVORITE FOODS. IT CAME FROM MY FIRST RESTAURANT TO ABOUT EAST. WE HAVE A LIMITED WFLEAF MENU THERE AND WE SERVE HUEVOS RANCHEROS THERE AND SONE O DAY WE SUBSTITUTED THE BLUE CORNWAFFLE FOR THE BLUE CORN RTTOILLA AND PEOPLE LOVED IT. THEY NAMED IT THE RANCHEROS WAFFLE GOT THE BLUE CORN GLUTEN-FREE WAFFLE ON BOTTOM AND THEN TWO EGGS ANY STYLE ON TOP OF THAT SMOTHERED IN GREEN AND RED CHILI. PERFECTLY MELTED CHEESE ON TOP OF ALL OF THAT AND THE BONUS WITH THIS ISHAT T YOU CAN USE THAT BLUE CORN WAFFLE TO STOP UP ALL THAT GOODNS ESON TOP NICE AND SPICY. BUT REALLY GOOD FLAVORS, BUT IF U'Y’VE GOT A SWEET TOOTH YOU’RE IN LUCK TOO BECAUSE YOU GET TO CREATE A WAFFLE. THAT’S JUST WHAT YOU WANT A PERSON CAN COME IN AND CHOOSE THEIR OWN BATRTEHOOSE C THEIR OWN SIDE DISHES THEIR OWN TOPPINGS THEIR OWN SAUCES. SO IF YOU’RE LOOKING FOR SWEET SAVORY AND LOTS OF BANG FOR YOUR BUCK YOU MAY JTUS MAKE YOUR WAY OVER TO LAWA, FLORIDA. HI FRIENDS. WHAT WAFFLES AND PANCAKES DEPENDING ON THE DAY? YEAH, AND THERE’S SO MANY TO CHOOSE FROM BUT I WILL TAKE ALL OF IT HONESTLY BECAUSE IT IS ALSO DELICIOUS WHEN YOU HEAR THE SHOPOU Y MAY THINK OF A STORE BUT HERE THE SHOP IS A SPOT WITH FOOD. IT’S CHEF CALLS MEXICAN-ISH AND NEW MEXICAN-ISH THIS SHOP BREAKFAST AND LUNCH HAS BEEN SERVING UP. ISRAEL RIVETAS DELICIOUS DISHES FOR SEVEN YRSEA ON MONTE VISTA NEAR GERARD COMBINING AUTHENTIC SOUTRNHE CUINESI WITH MEXICAN FLAIR STAYING INTERNATIONAL A LESSER-KNOWN SPOT IN THE NORTHEAST HEIGHTS MIGHT MAKE YOU THKIN YOU’RE IN THE MEDITERRANEAN. YEAH MERAKI BRINGS GREECE TO THE DUKE CITY INSPIREDY B A TRIP BY THE OWNER. NICOLE KATNISSEN HER FATHER OWNING DOZENS OF RESTAURANTS SET A HIGH BAR, BUT SHE WAS UP TO THE CHALLENGE. TRY QUATYLI WITH THE BOUGIE BREAKFAST SANDWICH. THAT’S HOMEMADE BREAD HUGGED WITH PROIUTTOSC A FRIED EGG. AVOCADO ARUGULA. UP WITH HER FAMOUS LONEM BASIL, AIOLI AND BARAKI HOT SAUCE. IT’S REALLY AMAZING TO SEE SO MANY NEW MEXICANS PUT THEIR HERITAGE IN HISTORY INTO THE KITCHEN. YEAH, AND THAT’S SOMETHING YOU’LL FIND OUT TWO LOCATIONS UNDER THE SAME NAME. SUGAR AND SPICE CEAFAS W INSPIRED BY KANELLA CROWNESS’S GREEK HERITAGE. YOU’LL FIND MENU ITEMS HANDED- DOWN BY.IND MENU ITEMS HANDED- RATIONS THROUGH LITTLE CARDS AND MEALS MADE BY A BIG GREEK FAMILY MY YEAH. YEAH, WHICH IS GRANDMOTHER IN GREEK. SHE WHEN MY PARENTS HAD A RESTAURANT SHE MADE THE BREAD AND SHE MADE THE CINNAMON ROLLS AS WELL. AND SO IT WAS JUST ONE OF THOSE THINGS. I INHERITED ALL OF HERECIPE R CARDS WHEN YOU’RE NOT SHOVELING IN SINFULLY DELICIOUS FRENCH TOASTRY T BURNINGFF O YOUR MEAL ON THE SWINGS THAT THEIR LOCATIONS FROM GREECE TO SOUTH OF THE EQUATOR. IT’S CLEAR BRUNCH CAN BE WHATEVER YOU WANT IT TO BE. THIS IS KIND OF LE A IKPURPLE REAYPL. WE CALL IT LIKE A BREAKFAST THE ARGENTINE WAY AND KATHY CITO AND SANTA FE SIMILAR SOMEHOW TO A BURGER, BUT INSTEAD OF HAVING A PARTY BURGERAS H BEEFTREE ST, YOU MIGHT FEEL LIKE YOU’VE TAKEN A FOOD FLIGHT. THERE ARE JTUS SO MANY OPTIONS HERE AT CAFE SITO A REALLY WIDE RANGE OF FOOD STYLES AMAZING THE BREAD OF THE EMPANAAD IS SO WONDERFULLY MADE THESE SUCCULENT SOUTH AMERICAN FOOD CONCEPTS ARE THE BRAINCHILD OF THIS SUCCESSFUL SOFTWARE DEVELOP. TURNED RESTAURANT TOUR. I WAS BORN AND RAISED IN ARGENTINA. I’M FROM ARMENIAN DESCENT ANDRES PEG LION INITIALLY. WANTED TO OPEN A SMALL COFFEE SHOP AS A KIND SOFIDE HUSTLE. THEN WE CONTACT FAMILY MEMBERS THAT ARE VERY SUCCESSFUL IN THE RESTAURANT BUSINESS AND BUENOS AIRES AND THEY ADVISED US. TOUN A R FULL-BLNOW RESTAURANT PIG LION TOOK THAT ADVICE AND OPENED CAFE SITOO S WE DECIDED TO JUST DO THE FOOD THAT WE GREW UP WITH, YOU KNOW LIKE THIS. VERY VERY TYPICAL ARGENTINE TABLE FOODS AND SOME OF THE MIDDLE EASTERN FOODS THAT I ALSO GREW UP EATGIN WHAT I LOVE ABOUT THIS. MOST POPULAR DISH. IT’S A FUSION OF TRADITIONAL ARGENTINIAN WITHHE T EMPANADA AS WELL AS AMERICAN WITH THE EGGS POTATO AND BACON INSEID AND EVEN A LITTLE NEW MEXICO FLAIR WITH THE GREEN CHILI SAUCE A GREAT COMBINATION. YOU’VE GOT TO TRY WHATEVER YOU DO NEVER DO ANYTHING. THAT IS NOT TRUE TO YOU. STAY TRUE TO YOUR TASTE BUDS. GOT ETH CHEETOS IOT G EGGS AVOCADO AND THEN TOAST AND I THINK THEY’RE HOMEMADE JAM TAKE THEM ON A VIRTUAL VACATION SOUTH OF THE BORDER WAY SOUTH THE OWNER GOT GUIDANCE FROM HIS BROTHER-IN-LAW CHEF DONATED SANTA’S WHO IS ACTUALLY PLAYING A ROLE IN THE ARGENTINE VERSION OF MASTERCHEF. THAT’S PRETTY COOL. AND YEAH CAFE SITO IS JUST A SHORT WALK FROM THE RAIL RUNNER STOP OFFICERIO, ANDEY H DON’T GO ANYWHERE SOMETIMES TO LOOK FORWARD. THE MENU YOU’VE GOT TO LOOK TO THE PAST THE RESTAURANTS TAKING A OUT OF HISTORYND A THE BGIELAN WAFFLE FAN. LOOK AT THAT PRESENTATION. WE’VE ALL GOT OUR FAVORITES OUR EKO TEA TEAM DOES TWO THEY LAY IT ALL OUT ON THE TABLE AND WE YSA BRUNC AH LOT, BUT IT’S NOT AS NEW OF A TERM AS YOU MAY THINK THE MEANING BEHIND THE WORD ALL NEXT. I LIKE TO HAVE FRIDSEN EITHER AT SAN MARCOS STORE ON HIGHWAY 14. THERE’S SO MANY GOOD PLACES BUD GINGER WE GOT BASICALLY. BUT THEY ALSO HAVE SOME NICE MIMOSAS THERE. THAT’S STELLA. WE SAY THE WORD A LOT IN GENERAL AND A KOAT BRUNCH. IT’S NOT SOME NEW AGE PHRASE IT’S ACTUAYLL BEEN AROUND FOR OVER A HUNDRED YEARS. THE ACTUAL ORIGIN IS DEBATED, BUT MULTIPLE SITES SAY THE WORD BRUNCH WAS FIRST USED IN HUNTERS WEEKLY BY ENGLISWRH ITER GUIDE BEHRINGER. HE FELT SLUGGISH AFTER LARGE POST-CHURCH MEALS IN LATE SATURDAY NIGHTS AND SUGGESTED SOMETHING HELPING THE TWO THE ARTICLE WAS CALLED BRUNCH A PLEA HE SAID BRUNCH IS CHEERFUL PUTS YOUN I A GOOD MOOD AND QUOTE SWEEPS AWAY THE WORRIES AND COBWEBS OF THE WEEK. IT’S ALSO SOMETIMES CREDITED TO FRANK WARD O’MALLEY OF THE SUN IN 1906 WHO GAVE A NAME TO THE EATING HABITS OF A NEWAPERSP RE PORTER IT BECAME ESPECIALLY POPULAR IN THE 1930S WHEN ACTORS WOULD GO FROM NEW YKOR TO CALIFORNIA BY TRAIN GUYS. HERE IT IS. YES, LOOKS SO GOOD. LOOK AT THAT. THANK YOU SASHA. NOW WE CAN DIVE INTO THIS AWW WE CAN DIVE INTO THIS ESOME FRONTIER FOOD. WHAT DO YOU WANT TO START WITH? I’M GONNA GO WITH THE OMELETTE, YOU KNOW TIME, OF COURSE WE HAVE TO GET THE SWEET ROLLS. SO AND THAT’S MY FIRST SO YES, I’M GONNA START WITH THE SWEET ROLL. ALL LOOKS AMAZING. ALL RHTIG, LET’S GO FOR IT. YOU GUYS CAN GO AHEAD AND START EATING. BUT BEFORE I DIG IN I WANTO T TAKE A WALK TO CHIMAYO TO MRS. JARAMILLO. MRS. J AS SHE’S KNOWN WHO’S BEEN SERVING UP DISHES IN IN NEW MECOXI FOR NEARLY 60 YEARS EVERY ONCE IN A WHILE. YOU MEET SOMEONE WHIT A KINDNESS THAT JUST WARMS YOUR SOUL FLORENCE HAD A MEAL. JEFF L O R E N C E J A R A M I L L SITTING DOWN TO TALK WITH MRS. HADAMIO AT A RESTAURANT RANCHO DE CHIMAYO. I HAD NO IDEA WHAT TO EXPECT MRS. JACK BUT BYHE TOM MENT THE JOYFUL MRS. J STARTED TALKING. I KNEW I WAS IN FOR A FASCINATING RIDE LOOKING BACK AT HOW HER ICONIC RESTAURANT CAME TO BE IT ALL BEGAN WHEN MRS. JAY VISITED CHIMAYO WAY BKAC IN THE EARLY 1960S AND HER FRIENDS DIDN’T WANT HER TO LEAVE. BACK, WE NEED A WE NEED SOME CLASSES TO EAT. THAT WAS ENOUGH ENCOURAGEMENT MRS. J. AND HER HUSBAND MOVED TO CHIMAYO TORY T THEIR HAND AT OPENING A RESTAURANT IN THIS TINY NORTHERN NEW MEXICO COMMUNITY, BUT IT WASN’T EASY THE FIRST FIVE YEARS WERE REALLY ROUGH, BUT WE’RE STILL WORNGKI TO DO THIS THAT DETERMINATION LED THEM TO A GRAND OPENING OF RANCHO DE CHIMAYO IN 1965. WE JUST I GUESS WE DID IT AND EVER SINCE MRS J ANDER F HAMILY HAVE BEEN SERVING UP. NORTHERN NEW MICEXO’S FAVORITE SPICY DISHES MRS. J SAYS YOU MUST TRY THE CARNE ASADA. IT’S A FAVORITE. IT’S THREE HOURS OF SLOW ROASTED PORK IN THEIR FAMOUS RED CHILI SAUCE, ALONGDESIHE T POZOLE AND SPANISH RICE. THEY’RE HOMEMADE SOPAPILLAS WITH SOME LOCAL HEYON. AND FOR DESSERT YOU MUST GO FOR THE FAMOUS NATIAS. HERE AND WE WANT YOU TO FEEL COMFORTABLE BE AT HOME AND ENJOY YOURSELF 51 YEARS AFTER. OF OPENING THEIR DOORS MRS. J RECEIVED A PHONE CALL THAT CHANGED HERIF LE. I THOUGHT OKAY WHO’S PLAYING THIS JOKE ON ME, YOU KNOW. ISIS I’M SORRY, I’M BUSY AND I HUNGP U IN 2016 RANCHO DE CHIMAYO WON THE PRESTIGIOUS JA MES BEARD AWARD. THEY PICK FIVE RESTAURANTS A YEAR. HAVE T BOE IN BUSINESS AT LEAST 10 YEARS. AND YOU HAVE TO BE INVOLVED IN THE ECONOMICS SO THAT WHERE YOU LIVE AND WHO BETRTE TO WIN THAN THIS HARD-WORKING WOMAN WHO’S PROVIDED SO MANY OPPORTUNITIES IN OUR COMMUNITY ALONG WITH HER INCREDIBLE FOOD. I WAS JUST FLOORED I COULDN’T EVEN THINK ABOUT IT. HE SAYS, OH MY GOD NOW AT 91 YEARS YOUNG THE VIBRANT MRS. J IS STILL GOING SONTRG. I DIDN’T GO TO COLLEGE. MY COLLEGE WAS WORKING WITH ALL ESTHE PEOPLE AND INDUSTRY. PEOPLE ARE VERY GOOD TO SHARE WITH ME. WE’RE LIKE FAMILY. RANCHO DE CHIMAYO IS ABOUT A HALF MILE NORTH OF EL SANTUARIO DE CHIMAYO. THERE ARE SO MANY RESTAURANTS. WE HAVE YET TO SEE IN SOME GO YWA BACK IN TIME L FOR ALL IN SANTA FE IS THE OLDEST SERVING TAPASLL AHE T WAY BACK SINCE 1835 WITH FLAMENCO ON THE SEID DINGHI IN ALBUQUERQUE OPERATES IN A HAUNTED BUILDING BUILT BACK IN 78 15 THAT ONCE CONTAINED A GAMBLING PARLOR. IT HAS NEW MEXICAN FOOD WITH A TWIST LIKE BREE EMPANADAS AND WORLD FAMOUS. BEEF BITES CHURCH STREET. CAFE IRIS GHT NEXT DOOR. IS CONSTRUCTED BACK IN THE 1700S AS A PRIVATE HOME? SOME OF THE WALLS ARE TWO FEET THICK LA POSTA MESLAIL DATES BACK TO THE 1840S IN MESILLA IT INVENTED ONE OF ITS MOST POPULAR MENU ITEMS TOSTADA COMPOSTA. THAT’S RED CHILI CON CARNE WITH BEANS INSIDE A TORTILLA CUP HILLSBOROUGH GENERAL STORE CAFE IN HILLSBORO IS SAID TO BE DINING WITH HISTORY. IT’S BN EEIN BUSINESS FOR 130 YEARS AND HAS ALL BEEN A STAGECOACHHO SP SODA FOUNTAIN AND TELEGRAPH OFFICE DOC. ENGINE TOWELS IS CONNECTEDO T THE HISTORIC TAOS INN AND HAS AWARD-WINNING CHEFS AND IS LEOV FOR ITS BLUEBERRY PANCAKES NOW SPEAKING OF HISTORY YOU CAN GET A GREAT TASTE OF TRADITION. S SAY THE UNION TEMPLE CULTURAL CENTERAR FND A AWAY. THIS IS EXCELLENT AT THE INDIAN PUEBLO KITCHEN. JUST EAT THIS ROOM IS YOU’LL GET A NATIVE AMERICAN CULINARY EXPERIENCE THE POSOLE IT TAKES URYO TTEAS BUDS ON A TANTALIZING TOUR A MENU THAT IS TRULY INSPIRED. FROM OUR OUR ANCESTRAL BACKGROUND INDIA PUEBLO CULTURAL ERCENT DIRECTOR OF GUEST AND ENTREPRENEUR EXPERIENCE. MICHAEL LUCERO SAYS, THIS IS A GREAT PLACE TO START EXPLORING NATIVE AMERICAN TRADITIONS. WE ARE SORT OHEF T GATEWAY TO ALL THE 19 PABLO’S OF NEW MEXICO. YOU’LL FIND A FULL RGEAN OF FLAVORS THAT OVER TIME FADE AND FLOURISH. WE CHANGE WITH SEASONS THE SOLSTICE AND EQUINOX AND STUFF LIKE THAT OUR MENU CHANGESS A LLWE AND WHEN YOU DO COME TO THE ENDING PUEBLO CULTURAL CENTER, YOU’VE GOT TO TRY TO SEE WHAT TACO IT. AMAZING IT STARTS OFF WITH THEIR AWESOME FRY BREAD ON THEOT BTOM AND THEN YOU’VE GOT CHILI ON TOP OF THAT RED OR GREENR O CHRISTSMA IF YOU LIKE AND THEN YOU’VE GOT THEIR FAMOUS NATEIV AMERICANEA BNS ALONG WITH MEAT IF YOU LIKE TOPPED OFF WITH LETTUCE TOMATO AND ONIONS AND OH IT SMELLS SO GOOD. YOU GOT TO GIVE THIS ONE A TRY. IT REALLY FEELS CONNECT,ED YOU KNOW TO OUR CULTURE AND OUR TRADITIONS SUBMERS YOURSELFND A SENSATIONS OF UNIQUE FLAVORS. D ANFUN TRADITIONS, I REALLY THE THREE SISTERS TO THE SQUASH AND THE BEANS AND THE CORN REALLY ROUNDS OUT THE MEAL. THIS IS AN AWARD-WINNING LOTICAON. IT’BES EN RECOGNIZED BY A NUMBER OF PUBLICATIONS FROM THE ONLY PLANET FORBES ANDEW N YORK TIMES. YEAH AND FEDORAS.COM SAYS, IT’S THE SIXTH BEST NATIVE AND INDIGENOUS PLACE TO ENJOY FOOD THROUGHOUT THE US. ALRIGHT, YOU READY FOR SOME COMIC RELIEF. I GUESS. I HAVEN’T HEARD THIS ONE. WHAT DO IPHONES EAT FOR BRUNCH? WHAT CEREAL? I KNOW YOU’RE LAUGHING. YOU KNOW, THESE ARE JUST SOME OF THE REALLY COOL JOKES. YOU’RE GONNA HEAR SOME DELICIOUS DISHES AS WELL SINCE 2015 GEORGE GRIEGO OFFSER A HILARIOUSLY YUMMY EXPERIENCE AT CENTRAL GRILLE. HE SAYS AFTER DECADES OF RESTAURA WNTORK. HE WANTED TO TRULY WARM HEARTS AND PLATES WHEN OUR GUESTS COME TO VISIT US. I WANT THEM TO UNDERSTAND THAT THEY ARERULY T GUESTS IN OUR RESTAURANT THEY’RE THEY’RE ALMOST LIKE FAMILIES, YOU KNOW, I CANNIBALS DON’T LIKE CLOWNS. BECAUSE THEY SAY THEY TASTE FUNNY. FIND CENTRAL GRILL. YOU GUESSED IT OFF CENTRAL NEAR OLD TOWN LOOK FOR THE BIG SIGN. ON THE STHOU SIDE OF THE STREET AND HEAD INSIDE FOR FAMOUS STKYIC BUNS TOPPED WITH CARAMEL PECANS CREAM CHEESE AND SALT RANCH RUNS IN THE FAMILY FOR THE GONZALEZ FAMILY 43 YEARS AGO MIKE AND HISROTHER B SAW A VACANT BUILDING OWNED BY THEIR DAD AND SAW POTENTIAL JTUS COLLEGE STUDENTS. THEY WENT FORWARD AND THAT’S HOW THE BAREILLES COFFEE HOUSE CAME TO BE FOR DECADES NOW. IT’S BEEN SERVING UP DISHES COMBINING HISTORY WITH GRANDMA’S COOKING. WE HAVE ONE COOK THAT’S BEEN WITH US. AND SHE WAS0 2 YEARS OLD NOW. SHE’S 55 IN NEW MEXICO,OU Y KNOW ANY FAMILY COOKING WITH CHILI IS GOING TO BE A WIN THE DELUXE HUEVOS WERE THE VICTOR FOR ME WITH BEANS HASH BROWNS CHILI EGGS AND CHEESE TOPPED WITH THE TORTILLA YOU CAN FIND THAT OFF OF FOURTH IN THE PIRELLIS NEIGHBORHOODOMET IMES TEAM HAS THEIRS TIME. SEEN JUST RANKED SANTAE F AS ONE OF THE GREATEST PLACES IN THE ENTIRE WORLD. THEY TALKED AUTBO THE HISTORY THE ARTS THE CULTURE THE MUSEUMS, BUT COME ON NOW. DON’T FORGET ABOUT THAT WORLD-CLASS FOOD. SO THE NAME OF THIS FRENCH RESTAURANT IS KLA FLEW TEA AND THE NAME OF THIS BEAUTULIF DESSERT RIGHT? HERE IS A CLAW FOOD TEA. I THINK A BETTER EATHIS T ONE. MY FAVORITE PLACE IS IN LOS RANCHOS, AND I HOPE I CAN DO THIS RIGHT BECAUSE I DON’T DO SELFIES DON’T KNOW IF IT’S BACKWARDS, BUT IT’S DAVE’S VALLEY GRILL .FOOD HERE IS FANTASTIC. THEY EVEN HEAV A LOUNGE NOW BY FAR IT IS THE SHOP HERE. I’VE BEEN EATING HERE FOR YEARS BREAKFAST LUNCH. IT’S ALL DELICIOUS. YOU NEED TO TRYO T TALK ABOUT THEIR HAMBURGER FOR YEARS SO SO GOOD BUT HONESTLY BREAKFAST BURRITOS PANCAKES WAFFLES SALA.DS LAL OF IT IS EXCELLENT. THIS IS AMERICA ON EUBANK AND THEY HAVE AZINGMA FOOD COFFEE AND DRINKS. ALSO THE INSIGHTS REALLY CUTE, BUT I’M HAVING MY FAVORITE INDRK TODAY THIS UNDER LATTE, WHICH IS DELICISOU AND ALSO THEIR SEASONAL TOAST, WHICH HAS SOME YUMMY FRUIT ON IT. TYPICALLY. I LIKE TO COME HERE WITH MY DOG DEREK. THEY HAVE A LOT OF OUTDOOR SEATING OPTIONS. SO IT’S ALWS AAY FUN TIME FOR US WHEN WHEN IT COMES TO BRUNCH. I LIKE SIDE UP BREAKFASTND A LUNCH CAFE ON MENAUL IN PARTICULAR. I’M A BELGIAN WAFEFL FAN. LOOK AT THAT PRESENTATION WAFFLE. SOMETIMES YOU CAN DRESST IUP WITH TOPPINGS A LITTLE BUTTERED POWDERED SUGARGG ES BACON. IT’S GREAT PRESENTATION AND A GREAT MEAL ONE OF MY FAVORITE PLACES TO HEAVRU BNCH IN NEW MEXICO IS HERE IN ACRE. ARE TWO LOCATIONS ACTUALLY. FRHES NO MATTER WHERE YOU GO IN, NEW MEXICO. ALWAYS FIND A PIECE OF HOME COMING UP THE BRUNCH SPOTS SO ADEDOR THEY NEEDED MORE SPACE. UM, OBVIOUSLY CHRISTMAS AND THEY HAVE BOTH GOOD CHILI. SO IT’S DEFINITELY MY FAVORITE PLACEO T G O.I LOVE GOING DOWN TO THE SAWMI BUSINESSLA STE STREET CAFE. THEY’RE RATHER DELICIOUS AND THEY MAKE WONDERFUL. MY FAVORITE PLACE NOW IS ACTUALLY CALLED THEM TOUCHE. MY FAVORITE THING IS THE OCEAN SHADOWS WITH CANELOADA, OBVIOUSLY CHRISTMAS AND THEY HAVE BOTH GOOD CHILIES. SO IT’S DEFINITELY MY FAVORITE PLACE TO GO GREEN SIDEP U IN CEDAR CREST BECAUSE IN THE MOUNTAINS, IT’S REALLY NICE. THE WEATHER’S REALLY NICE AND THEY HAVE MIMOSAS. YEAH, I REMEMBER BEING YOUNG AND TRAVELING TO MEXICO AND EATING OFF OF THE FDOO BUSES AND THE TORTAS OUT OF BY SARAH LIKE BE CLOSEST THING I CAN GET TO THAT FLAVOR AND TEXTURE. WELCOME BACK SASHAND A STELLA. ALL RIGHT. WHAT DO YOU GET WHEN YOU HAVE AN IVY LEAGUE FASHIONISTA AND A RESTAURANT TOUR? WHAT A BRAINY BRUNCH AT MODERN GENERAL. I’VE HEARD REALLY GOOD THINGS ABTOU THAT PLACE. I ALWAYS GET THE BREAKFAST RICE BOWL FROM THERE. SO GOOD. AWESOM YOUE, GOTTA CHECK IT OUT. IT’S GOT FRUIT IN THE MIDDLE AND IT’S LIKE TS HIPILLOWY. CHEWY DOUGH ON THE OUTSIDE. AANRO WADE’S CHARISMA IS INFECTIOUS. I WAS LIVING IN MILAN STUDYING FASHION DESIGN. IOU Y KNOW GRADUADTE FROM HARVARD, WHICH IS TOTALLY USELESS IN THE RESTAURANT BUSINESS. IT’S LIKE MEETING THAT PERSON YOU COULD TALK TO FOR HOURS. SO IT COMES AS NO SURPRISE SOMEONE WITH THIS MUCH FLARE DECIDED TO DIVE INTO DEVELOPING. COLLECTIBLE DISHES LIKE THESE GREEN CHILI CILANTRO CORN CAK,ES BUT THE BATTER ACTUALLY GREEN CHILI. CHSEEE HER RESTAURANT IS MERODN GENERAL AND IN COMING UP WITH THE NAME WADE HOPED IT WOULD REPRESENT A PLACE THAT BRINGS PEOPLE TETOGHER. WAY THOUGH THAT YOU KNOW A TRADITIONAL GENERAL STORE FED ITS COMMUNITY WITH ABILITY AT THE FOREFRONT WE COMPOST ALL OF OUR JUICE PULP ALL OF OUR WE HAVE ALL COME AND IT GOES BACK INTO THE SOIL NOW. LET’S GET BACK TO THE PHENOMENAL FOOD WHOOESN ’T' LIKE FRIED RICE MODERN GENERALS MORNING FRIED RICE IS A TWIST ON THE TRADITIONAL. IT'S SPINACH MUSHROOMS SCALLIONS CILANTRO AND THEN A REALLY SPICY IT’S SAUCE WITH SRIRACHA AND FISH SAUCE IN IT WITH AN EGG ON TOP, OF COURSE, AND IF YOU WANT TO REALLY QUICK AND HEALTHY BREAKFAST PICK ME UP. TRY THEIR KALE SPINACH AND PINEAPPLE SMOOTHIEIX S TO EIGHT SERVINGS OF VEGETABLES. TAEST SO GOOD. SO IF YOU’RE LOOKING FOR A FUN PLACE TO HANG OUT, IT’S VERY HOMEY. WHICH MEANS WELCOME MEANING YIDDISH AND THE FOOD WAS GREAT AND CHARISMATIC. ZINE YOU’VE GOT TO CHECK OUT MODERN GENERAL. IT’S ABOUT THESE FOUR. WALL FEELING WAIT ALSO OWNS THEIR OWN FARM WHERE SHE GROWS THE PRODUCE FOR HER RESTAANURTS. SHE HAS TWO MODERN GENERAL LOCATIONS. THE ONE IN SANTA FE IS STHOU OF PASEO DEL PERALTA OFF OF CERRITOS ROAD. THE MODERN GENERAL IN ALBUQUERQUE IS JTUS STHOU OF OLD TOWN LONG CENTRAL SOME LOCATIONS ARE SO POPULAR. THEY HAVE TO SHARE THE LOVE THE ONE OF THOSE HUBS THE RANGE CAFE HAS SIX LOCATIONS IN NEW MEXICO FOR RIGHT HERE IN ALBUQUERQUE ONE IN BERNALILLO AND ANOTHER ENDLESS LUNAS OWNER MATT DE GREGORY SAYST I ALL STARTED WHEN HE FOUND OUT HIS FAVORITE RESTAURANT IN BERLINALLO WAS MOVING THERE WAS A SIGN ON THE DOOR THAT SAID, I BELIEVE THIS RESTAURANTOR F RENT SEE FRANK INSIDE AND I LITERALLY TOOK THE SIGN AND I RIPPED IT OFF THE DOOR AND IAL WKED UP TO FRANK SAID TELL ME ABOUT IT. HE SAID $500 A MONTH. I SAID, I’LL TAKE IT. WAS THREE DECADES THE RANGE CEAF HAS BEEN SERVING UP BREAKFAST AND BRUNCH STAYING IN ALBUQUERQUE FOR5 1 YEARS AND COUNTING THE GROVE. KATHIAM MARKET ANDREW. LEBOUX SAYS HIS SISTER AND BROTHER-IN-LAW’S IDEA FOR THE GROVE CAFE AND MARKET BEGAN DURING A NICE LONG TRIP TO ITALY AND JUST LIKE IN ITALYHE T OWNERS LOVE TO SUPPORT LOCAL GROWERS. WEUP SPORT YOUPW UARDS OF 10 TO 15 LOCAL FARMERS DURING THE SUMMER TIME IN SPRINGTIME SEASON. WHERE CAN YOU FIND THE GROVE 600 CENTRAL AVENUE? SWEET A I AM SO FULL SO GOOD. WE’RE OFF BYRON. WE’LL SEE YOU LATER. ALL RIGHT. HAVE A GOOD DAY. LIKE YOU HEARD FROM US. THERE’S SO MANYREAT G FOOD OPTIONS IN NEW MEXICO. IT’S LIKELY WE’VE MISSED SOME SO WE’D LIKE TO HEAR FROM YOU. STJU REACH OUT TO ME ON SOCIAL MEDIA NO MATTER WHATOU Y CALL IT. KALONZO. DIJONNAY BUFFET DIM SUM ACROSS LANGUAGESND A ALL ACROSS OUR STATE FRENCH IS THE PERFECT BLEND OF BREAKFAST AND LUNCH. WE’LL KEEP DIGGING WITH CELEBRATE NEW MEXICO BRUNCH WITH BYRON. LET’S EAT TOGETHER AGAIN.