M’tucci’s Italian Market & Deli

It just doesn’t get any better


Twenty-seventh visit: July  2, 2015
First visit: March 24, 2015 

There are dozens of delis in the Duke City. There are, to my knowledge, only two Italian New York style delis: Tully’s and M’tucci’s Italian Market & Deli (MMD). Tully’s is a long-time favorite of mine, and prepares the best Italian Hoagies in New Mexico. I still go there to abate my hoagie craving. In late 2014, MMD arrived on the scene and took  the city by storm. I discovered MMD last March (2015) and have been there twenty-seven times as of this writing. I guess that makes MMD my new favorite. 

Lunches. Dinners. Wine pairing dinners (I had the Piedmont pairing, see below for some details). Meats. Cheeses. Salads like you wouldn’t believe (the beet salad is insanely great). Fresh-baked breads. Every mouthful here is an OMG experience. Almost everything is hand-made. 

MMD, a tiny place with 12 seats inside and about a half-dozen outside, is in a class all by itself. It has already garnered a substantial collection of regulars (most of whom recognize each other—it’s that kind of place), none of whom would ever consider entering a fast-food joint. 

The staff will usually know you by name after your second visit. 

Who are they 

Cory Gray – Executive Chef, and Shawn Cronin – Sous Chef

Shawn and Cory

Cory Gray – Executive Chef
Shawn Cronin – Sous Chef

“Cory and Shawn had already collaborated for years, before the  opening of M’tucci’s Market & Deli (MMD),  and they are at it again as they bake, cook, age, and cure their way to creative culinary bliss.  

“Prior to joining M’tucci’s, Cory was the Chef at Farina Alto in Albuquerque which he helped to open and where he began the meat curing program  for their pizzas.  Before Farina, Cory worked at the Artichoke Café for 6 years from 2003 and from there went  to Farina and finally on to Farina Alto.

“Shawn came to MMD from Farm and Table where he was the Sous Chef. He went there from Farina Alto where he was Sous Chef. Before Farina Alto, Shawn worked at both Artichoke Café and Farina. ” 

Jeff Spiegel & Katie Gardner

Jeff Spiegel & Katie Gardner — Owners and Operators

Jeff Spiegel & Katie Gardner 
Owners / Operators

“Just two years ago, in 2013, Jeff and Katie decided to open another restaurant, this time in Albuquerque, a dramatic decision, having left behind the restaurant business in 2006, after 23 years and 11 restaurants in NYC. Now, fully committed to building their business in NM, the two, together with partner John Haas, have opened a restaurant, a market & deli and recently M’tucci’s Cocina Grill at the National Hispanic Cultural Center.  “We are building a retail food business here that we are defining by our commitment to perfection!” 

The Food 

All the food is lovingly hand-made. Here is a sampling of some of my favorites. The scratch-made pastas are not floating in sauce, but are gently coated with some of the very best sauces in town.  

Ziti and Pork

Ziti and Pork

Ziti and Pork

Later in this review I advise you to ask about the daily specials. This amazing dish is indeed special, and displays the talents of the kitchen.  

Almost all Italian places prepare some version of Ziti, but none come even close to this. The pork is slow-cooked and very tender and tasty. The sauce is the thing here: Incredibly tasty. Beautifully herbed and spiced.  MMD should bottle this for sale in the deli section. 

Pepperonata Pasta

Pepperonata Pasta

Peperonata Pasta

Red bell pepper, garlic cream sauce. Optional: add MM hot Italian sausage or sweet Italian Sausage. Served over homemade pappardelle. 

By all means add the sausage. House-made with just the right amount of aromatic fennel seed. [I keep this sausage in my home.]

This dish is a favorite of many of the regulars at MMD. Rightfully so. Mine, too. 



Pastrami Sandwich with Lentil Salad

MM pastrami, herbed goat cheese, fresh red onion, MM mustard, on MM rye

My favorite Pastrami in the Duke City. Juicy and fatty, the way it should be. No dried-out stuff here. This pastrami is on hand-made rye bread, with a hint of sourness. Delicious. The Lentil Salad (pickled onion, carrot, zucchini, rosemary, sage, thyme, Tucumcari gouda) is exemplary.  Buy some to take home. 

Pastrami and Rye.

Pastrami and Rye.

While you’re at it, get some pastrami and a loaf of that fantastic bread. 

Oh, what the heck: just buy a bag full of the goodies from the  deli case. You may have to wait in line — it gets crowded with regulars. Just strike up a conversation. You will make a new friend. 

Muffaletta with Orzo Salad

Muffaletta with Orzo Salad

Muffaletta with Orzo Salad

MM capicola, mortadella, salami, olive tapenade, MM smoked mozzarella, on MM ciabatta.

From Wikipedia: “The muffuletta is both a type of round Sicilian sesame bread and a popular sandwich originating among Italian immigrants in New Orleans, Louisiana using the same bread.”

OK, here I go again: This is the very best sandwich I have had in ages. Even though it is not served on the classic muffuletta (ciabatta is used here), it ranks right up there with the muffulettas I have had in New Orleans. 

Orzo salad (roasted zucchini, roasted eggplant, roasted leeks, red bell pepper, fresh basil on tender orzo) is a fine accompaniment  to this (or any) sandwich.  

MMD Market Salad

MMD Market Salad

Beet Salad

Beet Salad

Beet Salad:
Local stout-balsamic vinegar reduction, braised beets, pickled red onion, watermelon-radish with local feta, butter leaf and frisee.

I would eat this stupefyingly great salad every day were in not for a medical condition that requires me to limit my intake of foods containing oxalates, which for me tends to create kidney stones (ouch!). One serving each month is safe for me, and I intend to have  just that. 

Prosciutto-Wrapped Apricot Balls

Prosciutto-Wrapped Apricot Balls

Prosciutto-wrapped Apricots with 10-year-old Balsamic

Make sure to ask your server about the daily specials, or you might miss out on a gem like this. 

Shawn found some fresh, local apricots one morning and created this excellent appetizer.  He wrapped the fruit with some 2-year-old prosciutto from the deli case and splashed the plate with some 10-year-old balsamic. Shawn’s hunt was my good fortune. Terrific combination. 

The Wine Dinners

Once or twice each month Cory and Shawn put together a Wine and food Pairing Dinner. I was fortunate to get two seats for the Piedmont Pairing. Get your reservations (call MMD) early — these things fill up fast. 

M'Tucci's Piedmont Dinner


Bread and Oil

Stuffed Onion

Stuffed Onion





Saffron Risotto Souffle with Coppa

Saffron Risotto Souffle with Coppa

Duck Terrine with caramelized onion coulis and house grown mustard greens

Duck Terrine with caramelized onion coulis and house grown mustard greens







Polpettini di Maiale—Pork Meatballs agridolce served in brodo

Polpettini di Maiale—Pork Meatballs agridolce served in brodo

Dolce Tomma Della Rocca Panna Cotta with Fig compote and Hazelnut Brittle

Dolce Tomma Della Rocca Panna Cotta with Fig compote and Hazelnut Brittle








MMD is perfection in a small deli.  And it has earned the #6 spot on my ABQ Top Ten  List

During the last several months, I have come to expect the unexpected. Cory and Shawn are experimentalists, constantly honing their prodigious talents. I eagerly await my next visit where I expect to be blown away by something new and fabulous. Come and join me. You, too, will get hooked, which is a good thing. And remember that good things come in small packages that belie their brilliance. 

What Others Are Saying

Two of my favorite foodies weigh in on MMD:

MMD Interior

MMD Interior

Gil Garduño
New Mexico’s Sesquipedalian Sybarite

“The hard-liners among us will never accept  that Schlotzky’s, Jason’s, McAlister’s and others of that ilk are delis despite what their signage may say.  Nor will we ever be duped by the deception of diners daring to call themselves delis.  It goes without saying that we don’t believe a deli should  feature products burnishing the labels of Oscar Mayer, Hormel, Kirkland, Butterball or even the ubiquitous Boar’s Head.  An authentic deli should preferably cure, salt, dry and cut its own meats and make at least some of its cheeses–and if it doesn’t do that, it should procure and sell only the finest, most authentic meats and cheeses available.

“With the December, 2014 launch of M’Tucci’s Italian Market & Deli, Albuquerque once again has an authentic Italian deli in the tradition of delis for which hard-core deli aficionados have pined for far too long.  It’s a deli in which I’d proudly break bread with Dave Hurayt, Bruce Schor, Bob Sherwood and Gary Feaster with whom I’ve commiserated about the absence of an authentic deli in Albuquerque.  Best of all, it’s a deli with a pedigree that promises authenticity and deliciousness.”

The Charcuterie Board is one menu choice at M’Tucci’s Italian Market and Deli on the West Side. (Adolphe Pierre-Louis/Albuquerque Journal)

The Charcuterie Board is one menu choice at M’Tucci’s Italian Market and Deli on the West Side. (Adolphe Pierre-Louis/Albuquerque Journal)

Andrea Lin — 
Albuquerque Journal

“Don’t overlook the condiments: onion jam, tomato relish, mustard and more – perfect for smearing on the bread in between bites of charcuterie. 

“The rest of the menu veers toward the prosaic-sounding like salads and pastas – the caveat is that they’re made with M’Tucci’s’ impeccable deli ingredients. I love the Beet Salad ($6 half, $11 full) and its braised ruby veggies, pickled onions, feta and housemade vinaigrette.

“Because this is a deli, there are, of course, sandwiches galore from classic Cubano to a southern Muffaletta ($11) stuffed with three meats, olives and smoked mozzarella on their ciabatta.

“Honestly, the pastas here are fantastic and it takes discipline to work through the menu rather than just having your favorite every time. Before leaving, don’t miss the deconstructed Cannoli Pila ($6) for dessert, a stacked sweet pile of ricotta, cherries, and crunchy shell. Magnifico!”


Deli stuff

M’tucci’s Italian Market & Deli

(505) 639-4819 

6001 Winter Haven Rd NW,

Albuquerque, NM 87120

Don James eats well at M'Tucci's Deli

Don James eats well at M’Tucci’s Deli

Hours: Mon – Sun: 11:00 am – 8:00 pm


Click to add a blog post for M’tucci’s Italian Market & Deli on Zomato

Posted in Bakery, Deli, Italian, Larry's Top Ten | Leave a comment

Casa de la Vieja Escuela Mariscos (Somewhat Closed)

Casa de la Vieja Escuela Mariscos 

Snow in Corrales

Mostly closed after a meteoric rise. Call for an appointment.
Sigh. Sic transit gloria mundi.

93rd visit: July 3, 2015
First visit: July 3, 2008

Maryland-Style Crabcakes

Maryland Crabcakes

Scrumptious Maryland-style crabcakes. These are authentic competition-style crabcakes made with backfin lump crabmeat delicately spiced with Old Bay Seasoning and tenderly fried to a delicate golden brown. Eat them on saltines, like the natives of Bawmer do. No other crabcake in New Mexico even comes close to these.It is a shame that this place closed almost as soon as it opened. Eating by the pool was a delight.
Sic transit gloria mundi.


Grilled Mahi-Mahi

Grilled Mahi-Mahi

Mahi-Mahi is one of the easiest of all fish to grill. It takes to the Weber like bears take to the woods. This version was prepared with a lime-garlic-green chile marinade, and has one of the finest flavors I have had. Tender and flaky, while still retaining the juiciness.


Shrimp and Andouille Gumbo

Chef Jane’s Shrimp & Andouille Gumbo

Gumbo is a stew or soup that originated in southern Louisiana during the 18th century. It consists primarily of a strongly-flavored stock, meat or shellfish, a thickener, and the vegetable holy trinity of celery, bell peppers, and onions. Gumbo is often categorized by the type of thickener used: the African vegetable okra, the Choctaw spice filé powder (dried and ground sassafras leaves), or roux, the French base made of flour and fat. The dish likely derived its name from either the Bantu word for okra (ki ngombo) or the Choctaw word for filé (kombo)..

Andouille. The recipe was brought to the New World by the French colonists of Louisiana, and Cajun andouille is the best-known variety in the United States. The spiciest of all the variants, Cajun andouille is made of butt or shank meat and fat, seasoned with salt, cracked black pepper, and garlic, and smoked over pecan wood and sugar cane for up to seven or eight hours at approximately 175°F (80°C). The resulting sausage is used in a wide range of Louisiana dishes, such as gumbo, jambalaya, red beans and rice, and étouffée.

LaPlace, Louisiana, has proclaimed itself the Andouille Capital of the World, and holds a huge festival every third weekend of October, in which a ceremonial queen is chosen as Miss Andouille. LaPlace is also the home to Jacobs Sausage and Bailey’s Sausage. Both are family owned businesses that have more than 100 years of documented sausage making. To this day, both families dispute the origin of the sausage and its true creator in modern form.

Chef Jane’s version has no okra, and is thickened and taste enhancer with file powder. This version is spectacular, and is now a favorite dish among the visitors to Casa de la Vieja Escuela Mariscos. 

Green Chile Cheese Dogs 

Green Chile Cheese Dogs

Green Chile Cheese Dogs

GCCDs in a seafood house? Why not. Some kids will not eat seafood, but I’ve never seen a kid who doesn’t like hot dogs. 

All ingredients on his plate are from Costco. Hebrew National all-beef dogs. Nondescript buns. 505 Green Chile. American cheese   slices (never cedar — it doesn’t melt to a required gooey mess). 

My 80-year-old sister from New Jersey loves these things. 

Strawberry Blueberry Pie

Pamela Jackson's Strawberry Blueberry Pie

Pamela Jackson’s Strawberry Blueberry Pie

Pamela Jackson’s perfect Strawberry Blueberry Pie. This is as good a pie as any I have had in the Duke City. It is served with a dollop of Vanilla gelato from Frost in ABQ Uptown, which serves the very best gelato in ABQ. Go there for sure. 


Tri-fold Omelet con Salciccia

Omelet with Sausage and wine sauce

Omelet with Sausage and wine sauce

Beautiful hand-made two-egg tri-fold omelet. 

The sausage is from M’Tucci’s Italian Market and Deli. Gentle fennel seed and other spices, this is one of my favorite buys from the delightful deli. The Dazzling Deanell agrees, too. 

I only make this delightful dish for overnight guests. 

Yes, it snows in Corrales. No meals by the pool today.


Casa de la Vieja Escuela Mariscos



Phone: Are you kidding?

CorPhone: Arrales 
3 Old School House Rd
Corrales, NM 87048 


Casa de la Vieja Escuela Mariscos on Urbanspoon

Posted in Closed, Eclectic, Seafood | Leave a comment


Chef Peter Lukes has a new, sure-fire winner here

Fourteenth  visit: June 23, 2015 
First visit: April 25, 2014


Best Newcomer 2014

Best Newcomer 2014

If you are not familiar with Peter Likes’ earlier restaurant offerings (Terra American Bistro and Terra Bistro Italiano on Alameda), then you missed something special. At both incarnations, Pete would often provide a wing-pairing dinners, which were great. I sure hope he brings such wine pairings to Piatanzi. Please?


Paeter Lukes, Chef and

Peter Lukes, Chef

The Chase Gang, headed by Bob (a friend of 42 years), and completed  by his wife, the lovely Linda (lp) and Barbie, his pulchritudinous sister and I often rove the city looking for outstanding new places in which to eat. We knew and loved Pete’s earlier offerings, and Bistro Piattini was a natural for our latest episode. 

Good choice. Phenomenal. 

Piatanzi is the leading candidate for my prestigious Best Newcomer of 20154 award.  

The Food 

The menu is loosely separated into  “Little Plates” and Grandi Piatti “Large Plates.”
We started with little pates for the Chasr Gang, but I wanted a large plate for the Pescatore. Good choices. If you don’t see a wine on the wine list that will complement your dinner selections, have your server ask Pete for an unpublished wine that he keeps around for this purpose. We did, and he did. It was Antinori Santa Cristina Bianco, medium dry with no oak and gentle melon and berry tones, and was especially good with my Pescatore. 

Piatanzi's Mushroom Pizza

Piatanzi’s Mushroom Pizza

Mushroom Pizza 

Criminis, scalions, gruyere, and truffle oil. The crust is unique, flaky and tender, with just the right amount of crispness. 

This is the best pizza I have ever had. I have shared it with the Dazzling Deanell twice in the past three weeks. I guarantee that this pizza will blow you away. It has earned a place on my Best Dishes of 2015 list. 




Rice flour dusted and fried with lemon aioli and marinara sauce 

The most perfect fried calamari I have ever had. Very lightly fried, and almost butter soft and tender. The marinara is excellent, but my preference is to add a small squeeze of lemon.  

Asparagus and Proscutto

Aspargi: grilled asparagus, prosciutto di parma, balsamic vinaigrette, gorgonzola cheese

Grilled asparagus, prosciutto di parma, balsamic vinaigrette, gorgonzola cheese 

This dish is a classic side or appetizer that is often served at Café McGoldrick, where it was one of Jane’s specialties. 

Pete does it better. Very tender  asparagus and tasty prosciutto. The grape tomatos are a lovely addition.  


Carpaccio: beef tenderloin, capers berries, olive oil, cheese crouton, arugula


Beef tenderloin, capers berries, olive oil, cheese crouton, arugula 

Bob marveled at this dish. The beef is paper thin, which adds to the excellent taste. This is a classic Italian dish, and Pete hits it out of the park.  



Granchio: griddled crab and corn cakes
with puttanesca sauce and caper mayonnaise


Grilled  crab and corn cakes with puttanesca sauce and caper mayonnaise  

These are loosely similar  to those served at Terra American Bistro (Pete’s forerunner of his Terra Bistro Italiano. My friend Gil Garduñ0, Albuquerque’s  Sesquipedalian Sybarite, recommended that I try them there. 

The version at Piatanzi is very good. Now it is well known that I really prefer Maryland Crabcakes (and nobody here makes them as well as I do), but I will order Pete’s version again.  

Gnocchi and seafood

Pescatore: potato gnocchi, clams, mussels, shrimp,
scallops, marinara, pinot grigio, garlic, grape tomatos, chile flake

Potato gnocchi, clams, mussels, shrimp,
scallops, marinara, pinot grigio, garlic, grape tomatos, chile

This is the very best  gnocchi–seafood dishes I have ever had, anyplace, including Italy. The seafood is fresh, tender, and succulent.  The garlic, while plentiful, remains sweet, and the pinot grigio-marinara is perfect with just a (correct) hint of acidity.Try a small spoonful of this sauce with a grape tomato, and the tomato will  explode in your mouth with an unbelievable taste. Pete Lukes, the owner-chef, told me that this is his personal favorite here. Mine, too.   
This dish has earned a place on my coveted Best Dishes of 2014 List.  

Clams and Linguini

Clams and Linguini

Linguini Molluschi 
White wine clam sauce, little neck clams, garlic, Italian parsley

All too often, clams taste like rubber pencil erasers. The clams here are perfect: fresh, tender, juicy, and properly shucked. The white wine sauce is amazing: tasty and not too garlicky. Peter has a way with garlic. It always comes out sweet. This is as good a linguini with clams as you are likely to get anywhere. 

Ceviche Italiano

Ceviche Italiano

Ceviche Italiano 
Scallop, tuna, shrimp, cucumber, tomato, lime, parsley, basil

Beautifully marinated seafood pieces, this version on ceviche is wonderful. Tender and juicy. We all loved it. 

Italiano? Because it has basil in it, so said our server. 

Rotisserie Chicken

Pollo: rotisserie half chicken, rosemary, piccata sauce,

Rotisserie half chicken, rosemary, piccata sauce, served atop a bed of tender asparagus

This half of a chicken is gently cooked to s slightly crispy brown and covered with rosemary and a piccata sauce (lemon, garlic or shallots and herbs). The organic free-range chicken is very tender and moist. 

My good friend, the pulchritudinous Marjorie Sons, allows that this is the best Italian version of chicken that she has ever had. 

Red Pepper Vichysoisse

Red Pepper Vichysoisse

Sweet Roasted Red Pepper Vichyssoise  

his was the piatto del giorno on the day that another good friend, the pulchritudinous Deanell Collins, and I had lunch at Piattini. 

This soup is rich and creamy as a good Vichyssoise should be. The addition of the red peppers set this combination  well above my expectations. Superb.   


tiramisu bundt
mascarpone laced, espresso cream

Tiramisu bundt
Mascarpone laced, espresso cream

This is not like the traditional tiramisu  that you will get in other places, but a bundt cake with all the traditional flavorings.  The mascarpone espresso cream gave the cake a lovely moist texture without making it soggy. This is a welcome change, and I highly recommend it. 

Have a cup of delicious cappuccino with it.  

 I did not dare taste the other desserts lest I throw a sugar fit (I must restrict sugars. Drat. But the Chase Gang dug in with gusto, and moans of  OMG filled the air. Next time I may have what they were having.  

Tradizionali crème brûlée with biscotti  

crème brûlée

Tradizionali crème brûlée with biscotti


fruit crisp with vanilla ice cream  


Frutta: fruit crisp with vanilla ice cream


Chocolate-brownie cake, chocolate  auce  


Chocolate-brownie cake, chocolate sauce

And don’t forget to finish off with the great cappuccino



For a recent addition to the Albuquerque dining scene, Piatanzi is a welcome addition. Pete and his highly capable staff are wizards. And the service is exemplary. I intend to put it on my regular rotation. Please join me.  


Open Kitchen

Open Kitchen



Street view(505) 792-1700 

Altura Park 
1403 Girard NE 
Albuquerque, NM 

Bistro Piattini on Urbanspoon

Posted in Honorable Mention, Italian | 1 Comment

The Spot Cafe (Closed)

Welcome addition to Corrales dining 

Seventh visit: July  19, 2014
First visit: June 8, 2014

Sopt Panorama

AaronThe Spot Cafe is located in the heart of Corrales in the space recently vacated by The Oasis.  Aaron and Deb Worrell have been in the restaurant business for more than  20 years. Serving comfort food at great prices and just a seven-minute walk from my Corrales home, this place has already become one of my favorites. 

The servers are bubbling over with enthusiasm and charm. They treat me like I am family. Mayling Garcia, no longer at Perea’s Tijuana Bar, is now here, much to my delight.  Mayling, a long-time Corraleña,  is famous in these here parts for her  Glass Armonica artistry. 

The Victuals 

My, oh my, this stuff is good. The menu is still in its foemative stage because Aaron wants to make sure that his customers get what they want. 

Biscuits and Gravy

Biscuits and Gravy

Biscuits and Gravy 

Biscuits and Gravy can be dreadful in the wrong hands. Not here. 

These are the very best Biscuits and Gravy I have ever had. Anyplace. Perfection. Super-flaky biscuits, tasty gravy that is not oversalted, sausage patty that is delicious and not greasy, and perfectly fried eggs. My grandchildren love this dish, which has already earned a place on mt Best Dishes of 2014 List. Aaron  has a real passion for this kind of food. food. 

Pecan Waffle

Pecan Waffle

Pecan Waffle  

This waffle is better than any your momma  ever made.  Aaron starts making the batter as soon as the ticket arrives. This it the epitome of freshness, and the texture is perfect. The pecans are lightly toasted. Served with eggs any style and your choice of meat (Deanell had ham and scrambled), this is a fabulous breakfast. Get some red chile for the eggs — it’s among the best in the city.  




As with the waffle, the batter  is not started until the ticket arrives.  The pancakes are thick but very light and airy. I had mine with sausage links, eggs over easy, and hash browns, which were crispy (no soggy stuff here) and oil free. Great breakfast.  

Bot can he do lunch?

And how!

BBQ Pork Sliders

BBQ Pork Sliders

BBQ Pork Sliders 

Served with Cole Slaw, which is so good that I will ask Aaron to make me a batch for my next crabcake party.  Good pork, good tangy BBQ sauce (slightly sweet, and the sliders are the  right size. The small buns are nondescript, and don’t detract from the pork. Really good.  

Shaved Beef Sandwich

Shaved Beef Sandwich

Shaved Beef Sandwich 

Shaved tri-tip beef with two cheeses served on a green chile roll.  Heavenly juicy (dripped down my chin). Delicious. 

I got this with a cup of green chile chicken enchilada soup, which I usually shun as being trite. Not here — the soup is good enough to earn a high place in competitions such as the Roadrunner Food Bank’s Souper Bowl. Really fine green chile finish.  

Chicken Tacos

Chicken Tacos

Chicken Tacos 

Tacos are tacos, right? Nope. These are lovingly handmade tacos made with the freshest ingredients you are likely to find anywhere in the city.  

My friend Barbara Chase had these, and was delighted. She gobbled them down before I could steal a bite.  

Buffalo Wings

Buffalo Wings

Buffalo Wings 

I rarely order wings. Christina said that they are excellent, and Mayling was just leaving with a bagful for her lunch.   Recommendations I could not resist. 

Among the very best I have ever had (including in Buffalo). Meaty and slightly crisp (no soggy wings here). The sauce is plenty picante. I have become a fan.  


GCCB. Competition style, of course.

Green Chile Cheeseburger 

This is not on the menu, which lists an angus burger with all kinds of superfluous (to me) stuff. I asked Christina to have Aaron make ma a competition-style GCCB, medium rare. Juicy. He did, and it was among the best I have had. Tasty, and the green was smoky and picante. Nicely done. 

Order the slaw side. I will stop making slaw at home, and will have Aaron make enough for my guests the next time I prepare my famous Maryland Crabcakes for my friends. 

Chicken and Waffles

Chicken and Waffles with a Honey-BBQ Glaze

Chicken and Waffles 

My son Chris told me on Facebook that he likes chicken and he likes waffles, but didn’t think they belonged together. This dish is a traditional and highly popular one in the U.S. South. And there are at least three places in the Duke City where you can gorge on this delight. So, Chris — try this dish sometime. 

Aaron’s version at The Spot Cafe is fabulous. The chicken is lightly breaded and fried to perfection and covered with a delicious honey-BBQ glaze. The waffle is light and airy, being made from scratch as soon as the ticket hits the  kitchen, and is the epitome of all waffles. 

 You can eat very well here. I did.

OK. Now what about dinner?

Not yet. Still waiting for the Beer/Wine permit, which as we all know takes the politicians and bureaucrats forever in this state. Maybe early-middle of July? I’ll let you know. 

Another of my favorite servers, the pulchritudinous Christina, tells me that in addition to a regular menu there will be rotating specials. Friday, for instance, will be seafood, and she allows that there will be bay scallops. Can’t wait — I am from the Chesapeake Bay area.  

I predict that The Spot Cafe will become another Corrales destination restaurant.  

What others are saying

 Gil Garduño:  New Mexico’s Sesquipedalian Sybarite.

Milk Shakes made from Blue Bell Ice Cream

Milk Shakes made from
Blue Bell Ice Cream

Interestingly, the cafe’s ambiance bespeaks fine dining with linen tablecloths, cloth napkins and table service but the menu is more akin to an over-the-counter operation with an emphasis on contemporary comfort food at great prices. It’s an inviting menu both during breakfast and lunch.  Start the morning off with build-your-own omelets, panini-stuffed French toast, breakfast sandwiches and a nice line-up of breakfast burritos.  Sandwiches and burgers highlight the lunch menu, but no ordinary burgers are these.  A one-half pound “Kobe” beef burger is available with your choice of toppings and is prepared to your exacting specifications.”

Urbanspoon: Talk of the Town, June 22, 2014

Talk of the Town June 22

Talk of the Town June 22

The Spot Cafe

Door(505) 899-7768

4940 Corrales Rd 
Corrales, NM 

The Spot Cafe on Urbanspoon

Posted in American, Breakfast/Brunch, Burgers, Closed, Sandwiches | 2 Comments