I will be passing through and wanted to stop for some New Mexican food! If you could only go to one restaurant in Albuquerque to be able to experience NM food for the first time which would it be?

From my research I've noticed these restaurants being recommended a lot but also open to other recs! (Padillas, Mary and Titos, Duran’s, El Patio, El Pinto)

Every Thanksgiving, my grandma makes what she calls red chili. It looks like a red sauce with ground hamburger in it. She grew up in New Mexico. Does anyone know what I’m talking about, or do I sound like a crazy person?

I'm living in Ireland and planning a Thanksgiving meal with my friend (also American and who loves NM cuisine) who's traveling to me from Paris for a taste of home. It's too early for turkey here (that's Christmas for the Irish) and that's too big of a portion for us anyway, so I ordered a duck that I'm picking up the day before. I have a bag of NM Red Chile power and one jar of Hot 505 Green (my last jar that I've held onto for 6 months now, so it's very precious).

I originally thought of roasting the duck whole with an herb or honey and red chile rub and then making a stuffing with hot green chiles. But I don't know. There aren't a lot of recipe ideas out there for New Mexican duck (there are ones for a Mole Duck in traditional Mexican recipes), but I'm sure some of you here might have some advice on getting a proper NM Thanksgiving on the table in Ireland.

I also have other traditional chile powders (ancho, arbol, chipotle), but we both love and crave New Mexican chiles.

Is there anything tastier than a Fall, home grown tomato salad with burrata, fresh basil, a drizzle of balsamic and salt + pepper? Even with the tough summer weather, hard on the garden, the tomatoes are doing well now; their last hurrah!

https://www.krqe.com/news/new-mexico/green-chile-corn-dog-on-a-stick-celebrates-over-50-years-at-new-mexico-state-fair/

The menu in the video has the green chile corn dog @ $8. It's State Fair prices I guess as it's a dollar more than the regular corn dog at this stand.

https://www.krqe.com/news/weird/list-unique-chile-infused-foods-in-new-mexico/

Does El Modelo still serve Chicharrones? They’re not listed on their online menu and I’m curious if they don’t make them anymore or if maybe it’s now only on certain days?

What's a unique way to use green chile you've tried that's actually good?

Around late August through September, the smell of chile usually fills the air outside of grocery stores as people take part in the chile roasting season. “New Mexico is really the hub of chile in the United States and even in North America,” said Travis Day, the executive director of the New Mexico Chile Association.

https://www.krqe.com/news/new-mexico/most-common-new-mexican-chile-that-can-be-found-during-the-roasting-season/

This sub is getting new members, so let's see some posts! I'll go with this one.

For those who have been to both the original Tomasita's in Santa Fe and the newer one in Albuquerque, how do they compare against each other? Are they equal in food and service? Their website describes their cuisine as Northern New Mexican. What distinguishes that?

NM is so much more than just ABQ.

We have been working on some articles that highlight the best of New Mexico!

What are some of Albuquerque’s comfort foods?: https://www.krqe.com/news/community/what-are-some-of-albuquerques-comfort-foods/
Where can you get the best breakfast burrito in New Mexico?: https://www.krqe.com/entertainment-news/where-can-you-get-the-best-breakfast-burrito-in-new-mexico/
Where are the best donuts in New Mexico?: https://www.krqe.com/entertainment-news/where-are-the-best-donuts-in-new-mexico/
Where can you get the best boba tea in New Mexico?: https://www.krqe.com/news/new-mexico/where-can-you-get-the-best-boba-tea-in-new-mexico/
Who has the best green chile cheeseburgers in New Mexico?: https://www.krqe.com/news/new-mexico/who-has-the-best-green-chile-cheeseburgers-in-new-mexico/

Where can you get the best tacos in New Mexico?: https://www.krqe.com/news/new-mexico/where-can-you-get-the-best-tacos-in-new-mexico/

Which New Mexico ice cream spots are the best?: https://www.krqe.com/news/new-mexico/which-new-mexico-ice-cream-spots-are-the-best/

If you guys have any more suggestions let us know and we can get working on them! :)

Some stuff is just gnarly steamed in the takeout box. What in your opinion is the best takeout food in ABQ?

Cheeseburger with everything, fries, can of Pepsi, cup of ice, cash only, will go again.

Trying to find my go-to brewery. Looking for a place with a nice outdoor patio (maybe garden so I’m not staring at a road or parking lot), with good beer, and good food. Canteen brew house checks two of those, but the food was meh. Thanks for any recommendations!

We hit up Oni in downtown ABQ. Food was good but the Bao bun sliders were awesome!

Visited Lucky Boys in ABQ after taking a 5 year hiatus. Hasn’t changed a bit. Food exactly as cheap, tasty, and heavy. All nostalgia for going there when I had my first job in the neighborhood.

Best fried calamari in NM? Also, best at a reasonable price (<$12.00)?

I miss the early days of Thai and Vietnamese food as experienced in small mom&pop cafes in large cities (Chi, NYC 1980's). Also the Chinese food I had in Chinatown NYC back in that day was just outstanding. I have given up trying to find the kind of affordable, bright, distinctive dishes I recall from 40 or so years ago. ABQ has a lot of Asian restos but I have not found a lot to love there. 2 places I have liked (Asian or Asian-ish) are Magokoro and Oni. Anyone know of Thai or Viet (or maybe even Chinese), that they think are outstanding and not the usual "pan Asian" melange?

I am from Chicago, and I promise no snark. Currently, my go-to is Dion's or a frozen Home Run Inn (south side Chi pizza). Does anyone have any suggestions?

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This is my personal sopapilla recipe

• 4 cups flour

• 4 tablespoons shortening, though lard is best

• 2 teaspoons baking powder

• 1 teaspoon salt, I usually do it to taste and end up adding a bit more

• 1 ½ cups warm water, I have found that it being warm is important, ill even heat my bowl up before hand with some water, but not too warm!

• oil for frying, important that it is heated up sufficiently before dropping your dough!

Then I'll let it rest for about 20 minutes before rolling it out to about 1/4 inch thickness, usually the thinner the better but if it is too thin it won't puff.

That's about it. What advice do people have? Any tips or tricks?

Are you native to the US state New Mexico? A transplant? Do you love New Mexico? Maybe you just love food! This is a place to share any homemade creations, recipes, experiences with food, good eats you've found in and around New Mexico or anything else food related!