Note: The address is Albuquerque, but it’s a bit past the city’s west side. Look for Exit 140 W (Rio Puerco) or —- E. Do not rely on your GPS to find this! It is in one of those infamous New Mexico alien zones or something.
Quick Take: Tasty, hot, and fresh. Not necessarily fast, but the hand-shaped burgers are cooked to order. Relax and do some people watching while you wait.
We ate a lot of burgers this year. Heck, it’s late in the year and we are still eating burgers. We traveled a lot too — from New Mexico to Alabama (a couple times) and from Florida to Ohio and back again. Plus, there were a ton of day trips around Alabama, Tennessee, and Mississippi. Frankly, we did so much traveling that sometimes the hope of finding the next great burger was what kept us driving. For now, we focus on best burgers New Mexico. (It’s a great state. If you haven’t been, you should get there!) Continue reading Best Burgers We Ate This Year
As if our native green chili isn’t enough, New Mexico also lays claim to another must-have gastronomic tongue-pleaser, the Frito Pie.
Capitalizing on local popularity of the treat, Silver Zubia, co-owner of Papaburgers, topped his already spectacular burger with Fritos, chili and melty nacho cheese.
Mentioned along with national food icons like the Philly cheesesteak, lobster rolls, and banana splits, USA Today called the Frito Pie one of the foods that make America great.
Like a lot of great foods, the exact origin of the recipe is uncertain – but as they tell in the Land of Enchantment — the Frito Pie was created in the 1960s, at the Woolworth’s lunch counter on the Santa Fe Plaza, when Teresa Hernandez, ladled some red chili into a small bag of the chips, and topped it with cheese.
[To be fair, we should mention that the Frito Pie casserole was most likely created in 1932 (in Austin, TX), by Daisy Dean Doolin, mother of Frito creator, Charles Elmer Doolin. At any rate, Fritos published a recipe for “Fritos Chili Pie Casserole,” prior to the 1960s.]