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.

We will open for special occasions. Email me through this blog.

1,528tth visit: November 15, 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

Chef Pam

Chef Pam

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.

Lemon Garlic Shrimp and Grits

Lemon Garlic Shrimp and Grits

Lemon Garlic Shrimp and Grits

Served with a Tomato Salad in an Avocado Oil Vinaigrette.

Lightly saute some 21-26 tail-on shrimp in avocado oil (complements the salad) and butter and a squeeze of fresh lemon Until barely cooked. Pile on the grits (with butter and a little Parmesan added during the cooking). Pour some white wine into the pae and reduce by two-thirds and cover the shrimp/grits.

Adding lemon zest before serving brightens the dish. Basil or lemongrass adds a nice touch. Mess with the amount of garlic until it satisfies you. This  is a simple and very tasty dish.


Eat by the pool

Eat by the pool

 

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

 

Casa de la Vieja Escuela Mariscos

Hours

 

Phone: Are you kidding?

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

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Posted in Closed, Eclectic, Seafood | Leave a comment

El Patio de Albuquerque

One of my first New Mexican loves

el Patio

First visit: June 14, 2008
Eighth visit: October 1, 2015


I first came across El Patio when I arrived in town from the East Coast and was staying temporarily in a villa on Sigma Chi bordering the north side of the UNM campus. While exploring the beautiful campus, I found Central (and Frontier, naturally) and a few steps south of Central brought El Patio into view. Lovely and welcoming, I of course sat down on the patio and dived into a most amazing cuisine, the likes of which I had never encountered before. I got hooked, and still am. I became a confirmed chilehead.

Blue corn enchiladas with fried egg on top. Amazing. Carne Adovada Stuffed Sopaipillas. Chiles Rellenos. Green Chile Stew. Green Chile. Red Chile. Christmas. And the list goes on. I found that I could talk with patrons sitting at the tables around me, and they were happy to bring me up to speed on the cuisine of The Land of Enchantment. I loved the food. I loved the people.

Chile Rellenos

Chile Rellenos

Chile Rellenos

This is the first dish I ad at El Patio. If you haven’t been here yet, it should be your first dish, too.

Light egg batter fried to a slight crisp, these are delicious. The chiles are hot but not incendiary, and the lovely green taste shines through. I had them Christmas, but I recommend you get them smothered in Red, which is among the tastiest Red in town. The beans are exemplary.

Combo Plate #1

Combo Plate #1

Combo Plate #1

On our last visit, the Dazzling Deanell couldn’t’ make up her mind, so she settled for the Combo Plate. Chile Relleno, Cheese Enchilada, and a Chicken Taco graced the handsome plate. She declared the meal a huge successm and wanted to know when we could return. Soon, Deanell.

sopasSopaipilas

Al new Mexican meals should end with Sopaipillas, especially when they are as good as these. Large, round, puffy, and beautifully fried, the dough had a slight hint of sweetness. Ask your server to bring them piping hot after you have finished the entrées. .

These Sopas are among the very best I have had anywhere.

 

I knew then that moving here was not a mistake. I never want to return to the East Coast. Or anywhere else for that matter.

What others are saying

Gil Garduño—New Mexico’s Sesquipedalian Sybarite.

Carne Adovada Burrito

Carne Adovada Burrito

“El Patio is ensconced in a converted home just south of Central Avenue on Harvard Drive.  A telltale sign you’ve made it to the popular restaurant on this relatively low traffic drive is the can’t miss Taos blue Mexican picket fence.  Beyond the fence lies the patio (El Patio), essentially the entire front yard, which is shaded by tall trees, a welcome respite from the sun’s heating rays.  El Patio’s patio also welcomes dogs.

Carne Adovada

Carne Adovada

“For the duration of its three decade plus, El Patio has been family owned and operated.  Founding owners Dave Sandoval (a fellow Taoseño) and wife Gloria Sandoval remain involved, but much of the day-to-day operation has been transitioned over to their progeny, sons Thomas and Christopher who have made some changes, including the addition of a catering service and a sales operation which markets El Patio’s fabulous salsa and green chile.  Both can be purchased in the restaurant and at several stores throughout the Duke City.”

El Patio de Albuquerque

el Patio Hours(505) 268-4245

El Patio de Albuquerque Menu, Reviews, Photos, Location and Info - Zomato

Posted in Honorable Mention, New Mexican, Organic | Leave a comment

P’tit Louis Bistro

Best French in Albuquerque? Yup.

P'tit Lpous Panorama

First visit: April 20, 2014
Latest  visit: February 18, 2015 

InteriorP’tit Louis Bistro transports you back to the center of Paris, France, the 1920’s, where French Cuisine is expertly prepared for your pleasure. Little French flags embellish each table, along with simple but elegant place settings. P’tit LouisBistro is the perfect choice for an Albuquerque French Restaurant. This rare spot in Albuquerque, New Mexico is renowned for skillfully knowing how to leave French classics untouched, unmodernized, and absolutely delicious. P’tit Louis Bistro offers a completely different experience than other Albuquerque French Restaurants.

MinaYamashita

MinaYamashita

Christophe Descarpentries (Executive Chef) and Christopher Griego (Chef de Cuisine) are masterful artists, and have created such exceptional dishes for me as Le Croque Monsieur, Moules Marinières, Coq au Vin, and the very best soupe à l’oignon  I have ever had. My old friend Mina Yamashita, an elegant food writer, could be seen here at least weekly. You can read a posthumous collection of Mina’s writings, Mina’s Dish,  in The Weekly Alibi.

So, What’s Good to Eat?

Everything.

Coq au Vin

Coq au Vin

Coq au Vin 

Coq au vin : “rooster/cock with wine”) is a French dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. While the wine used is typically Burgundy, many regions of France have variants of coq au vin using the local wine, such as coq au vin jaune, coq au Riesling (Alsace), coq au pourpre or coq au violet (Beaujolais nouveau), coq au Champagne, etc.

The version served here is astonishingly good. It is brought to the table in an oval  cast iron casserole, and the aroma is sensational. This prompted me to get a pair from Amazon. I now make Coq au Vin at least once a month.

Onion Soup

Soupe à l’Oignon

Soupe à l’Oignon

Many French Onion Soups can be dreadful—they commit such sins as being overly salty, thin, greasy, and weak tasting, as if they were made from a supermarket mix. The version served here is lovingly made from scratch, and is the very best I have had anyplace. No sins here, this is a heavenly dish.

Moules Marinières

Moules Marinières

Moules Marinières avec  Pommes Frites 

This dish was ordered by my good friend, the Dazzling Deanell.

Moules-frites or Moules et frites​ is a popular main dish of mussels and fries originating in Belgium but also popular in France and in the rest of Northern Europe. It is sometimes considered the national dish of Belgium.

The mussels are plump and tender. Tastiest I have had in this town. The fries are perfect.

Croque Monsieur

Croque Monsieur

Le Croque Monsieur

The  is a baked or fried boiled ham and cheese sandwich. Traditionally made with (slightly sugared) Brioche-like bread pieces (pain de mie, not the usual white toast bread, or with normal butter bread, but with a soft crust, topped with grated cheese of the same type, slightly salted and peppered. Instead of the butter bread, the bread is optionally “browned” (e.g., grilled) before and then dipped in whipped eggs, then the whole sandwich is finally baked in the oven (sophisticated café version), or fried in the fry pan (home version), but not ordinarily grilled (or then grilled in a particularly croque-monsieur-specific horizontal grill), so that the top cheese can melt over the bread’s edges.

You will not find a better version anywhere in this state.

But wait—there’s more.

Every dish in the gallery here is a must.

Quiche

Quiche

Lemon Tart

Lemon Tart

 

 

 

 

And don’t forget some terrific bread and wine. 

Bread and Wine

Bread and Wine

I  wish this place would move to Corrales so that I could eat there every day.

What Others are Saying

Mina Yamashita—Mina’s Dish

Bouillabasse at P’tit Louis

Bouillabasse at P’tit Louis

“Chef Christophe Descarpentries outdid himself with his bouillabaisse, a Mediterranean fish stew rich with saffron, imported rascasse (rockfish), clams, mussels and shrimp laced with potatoes and vegetables. The stock was reduced seven times, and I tasted the care in every bite. Also on the list is his poule au pot, which I’ve singled out before [“Taste of the Town,” Oct. 27-Nov. 2].”

P’tit Louis Bistro

505) 314-1110

Location Map

Website
Facebook
Lunch Menu
HoursDinner Menu
Wine List

P'tit Louis Bistro Menu, Reviews, Photos, Location and Info - Zomato

Posted in French | Leave a comment

Las Ristras Restaurant

Home-Cooked New Mexican Food

Sign

First visit: August 25, 2015
Third visit: September 16, 2015 

Ginger

Ginger

The owner, Ginger Hunter, a native Corraleña, describes her place as:

“My name is Ginger. I’m from Corrales, born and raised. I don’t have any special secret recipes, this is the food I grew up with. Las Ristras is not a chain of restaurants. I have never owned a restaurant in my life, this is the first one. Everything is homemade, and is prepared the same way we do at home, only in a commercial setting. I have trained my staff to welcome everyone into the restaurant as if they were welcoming everyone into my home. I treat my staff and guests like friends and family, and try to make it a home like environment. Hopefully what makes a difference is that I care about people and making everyone as comfortable as possible , it makes me feel good to know that when someone comes by, they had a good experience, a good home-cooked meal, and want to keep coming back.” 

And I replied,

“Nicely said, Ginger.
What I like about Las Ristras is that it is not a clone of the many dozens of cookie-cutter NM restaurants. The food is homemade and I feel like I’m eating (and conversing) in Ginger’s kitchen. This is simple food lovingly p
repared.
It is not Mary and Tito’s nor should it be. But then, IMHO, nothing can compare to M&T. [BTW, Antoinette G Knight is also a native Corraleño.]
The Chiles Rellenos are a big hit with me. This place is good, and will, no doubt, surely become very good. I feel at home here, and that counts a lot with me.”

The ristras and other paintings on the walls were created by a long-time friend of Ginger’s, Chef Jon Young, a man of seemingly limitless talents.

OK. Is the food any good?

Would *I* come back here three (and counting) times were it not?

My favorites, so far. Both are excellent.

Sopaipillas

Sopaipillas
Not all sopas are created equal. These perfectly fried pillows of puffiness are the best I have had since Marlene’s closed years (and tears) ago. I have neeb waiting for them.

Chile Rellenos

Chile Rellenos
These are lightly crisped (never soggy), loaded with tasst cheese stuffing, and covered with some of the best green I have had in a long time. Delicious.

 

 

 

 

 

 

 

The Best of the Rest

Chips and Salsa

Chips and Salsa
Excellent salsa. Loads of tomato chunks, and hotter than medium. Very fresh and tasty.

Carne Adovada Stuffed Sopaipilla

Carne Adovada Stuffed Sopaipilla
Smothered in a pretty good Rd. The carne is tender and delicious, delicately spiced. Beans and rice are real good. Home cooking like I make in my home.

 

 

 

 

 

 

 

Combo Plate.

Combo Plate.
Chile Relleno, Tamale, and Enchilada. The Dazzling Deanell loved this.

Chili Lime Chicken

Chili Lime Chicken
Beautifully grilled chicken with a delicate chile-lime marinade. Delicious. Served with wild rice and veggies.

 

 

 

Chicken Burrito

Chicken Burrito

<b>Beef Enchilada with Egg</b>

Beef Enchilada with Egg

 

 

 

 

Try everything. It’s all very good. I expect to be back here often. Look for me.

Interior

Las Ristras Restaurant 

(505) 433-4192 
4940 Corrales Road,
Corrales, NM, 87048

Website
Facebook
HoursMenu

Las Ristras Restaurant Menu, Reviews, Photos, Location and Info - Zomato

Posted in Breakfast/Brunch, New Mexican, Uncategorized | Leave a comment