Archive for October 2021
Taco Tuesday
Upon arrival in Albuquerque, one of the places that immediately sparked my curiosity was a restaurant called Tako Ten. While driving up Candelaria Road, their eye-catching logo stands out at the Bridges on Tramway and it is so close to home—literally, a 15-minute walk. It was obvious I would venture over for lunch at some point.
On that first visit, I was surprised by how crowded the place was. Nearly every table was occupied, along with the outdoor seating—clearly, it’s a popular spot. I was third in line and was hoping the parties in front of me wouldn’t fill the rest of the dining area. However, they also have high-top seating along the window that looks out towards the mountains, and that spot remained fairly empty.
One of the first things I learned upon ordering was that this place has Modelo on draught. I noticed something in the reviews about serving beer and saw display cans near the register, but having beer on tap definitely took this place up a notch.
The cashier did note, drinks can only be consumed while indoors.
One of the first items I spotted on their menu was their “Frida Pie” (essentially, nachos). Dining alone, I went with a half order. Wow, was I in for a surprise when the order arrived.
The “half” order was MASSIVE. The chips were covered in queso, chili, guacamole, crema, salsa fresca, and (obviously) lettuce. After taking a look at the picture, a friend said it looked like a salad. Can’t say she’s wrong but once digging into the nachos, with the multitude of ingredients piled on, every bite had its own unique flavor.
Plus, the chips are their tajin-seasoned chips—the chips alone were flavorful.
As the name suggests, Tako Ten has a wide variety of tacos. After the arduous task of narrowing down the selection, decided on the al pastor and the battered fish tacos but, the cashier pointed out their special: three tacos for $9. So, I added the garlic shrimp.
In addition to the tacos, they also have a selection of salsas. I wanted a basic salsa and, as somebody who enjoys spice, one with a kick.
The salsa rojo is a good, basic salsa; while the ruby red (marked on the menu with five flames) was a spicy one! If you love spice, go with the latter.
First up was the al pastor.
Marinated pork shoulder topped with guacamole, onion, cilantro, and—a REALLY nice touch—a slice of caramelized pineapple. With the onion and cilantro, it made a really good baja-style taco. Plus, the pineapple added a nice sweetness to everything.
Then, went for the garlic shrimp.
Despite being covered in slaw, salsa fresca, cheese, and chipotle crema, the taste and texture of the shrimp still managed to come through. In addition, the flavors from all the toppings definitely complemented the shrimp.
As I soon came to fine out, I saved the best for last: battered fish.
While everything that day was delicious, the battered fish was my favorite. The fish was so perfectly fried and, with the slaw and crema, those were some magnificent bites. I’m fairly certain one will be ordered on every subsequent visit.
Given its close proximity to home and how good everything was, there is no doubt another visit is planned for the near future. Just holding off on the nachos unless it’s a party of two or more.
A breakfast burrito and a power tonic
Began a Saturday at the Sunnyside Up Breakfast and Lunch Café, located along Menaul Boulevard NE, just outside the Sheraton Albuquerque Uptown. At the time, so many were flocking to the city for the annual Albuquerque International Balloon Fiesta, there was a short wait with numerous parties coming in from that morning’s activities. In the meantime, it gave me ample time to peruse the lengthy menu, which is available to download from their website.
It is quite the menu, offering everything from pancakes to varieties of eggs benedict to omelets and more. The wait was definitely necessary in order to narrow down the decision.
However, something else that caught my eye was a table card promoting their “power tonic.” Once seated, at least I knew what I wanted to drink.
The tonic was a nice start to the day; a little tart, a little sweet, and definitely refreshing. It’s also been a while since enjoying a good glass of juice.
After much bouncing around the menu a bit more, I decided on the breakfast burrito.
Could this be one of the best breakfast burritos ever? For one, it was huge. The burrito was girthy—it took up half the plate—and filled with sausage, roasted peppers and onions, green chiles, cheese, and seasoned ranch potatoes. The platter also included a ton of sides, including smashed avocado and sour cream; along with more seasoned ranch potatoes.
All the flavors together were fantastic and incorporating different sides with every bite made for a distinct taste each time. Additionally, it has been ages since enjoying a proper burrito with avocado and sour cream. I had no idea my taste buds had been craving these flavors.
At every table, Sunnyside Up also provides a hot sauce.
The label indicates very minimal ingredients are used for the sauce, which was confirmed after taking that first whiff—it was straight jalapeño. I love spice and the sauce added some great flavor and a very welcome kick. Do they sell them? I’ll have to check the next time I visit because I would definitely buy a couple bottles.
Unquestionably, I will come back. However, I am expecting a struggle to try veering away from the breakfast burrito because it was just that good.
Balloon Fiesta eats
Upon arrival in Albuquerque early last month, one of the things I was told about by multiple people was the upcoming annual Albuquerque International Balloon Fiesta, which was set to kick off on October 2. Beginning in 1972 with 13 balloons, according to the event website: “The Balloon Fiesta has grown to a nine-day event launching from the custom-designed, 365-acre Balloon Fiesta Park. With over 500 balloons, it is the largest ballooning event on earth, the most photographed event on earth, and the largest annual international event held in the United States.”
As the fiesta kicked off, I wasn’t able to enjoy the opening festivities but I did get to view balloons filling the sky during my morning hikes.
In addition to getting great daily views, the local news covered events every morning.
On the fourth day of the fiesta, October 5, it was reported Hilary Duff was spotted enjoying the festivities, along with taking a balloon ride with her family. In a report filed by KRQE reporter Brady Wakayama, he interviewed Rainbow Ryders Hot Air Balloon Company CEO Scott Appelman, who called the experience “really, really special.”
“I’ve gotten to fly Al Gore, Tony Dorsett, Bryan Cranston, Kelsey Grammer, Michael Dell, it just keeps going on and on and on,” he noted. “All I can say is, it’s really cool to get to do that.”
The first opportunity I had to visit the grounds was the evening of Friday, October 8 (Day 7). That morning, the news did not offer a positive forecast, noting that high winds in the upper atmosphere may impact scheduled events that night—and they were correct.
Utilizing the bus service from the Coronado Center to Balloon Fiesta Park, once off the bus, the sun was out and the spectators were plentiful.
Despite the warm afternoon temperatures and bright sun, there was still a matter of the wind, which organizers were continuing to monitor even as sundown grew closer.
However, that did not stop Team Fastrax Skydiving from kicking off the evening with a display of the American flag in the sky, which was accompanied by the playing of the National Anthem.
Meanwhile, it was time to get something to eat and, what became immediately apparent upon looking around, there were a lot of options—veritable county fair vibes.
One of the first things to catch my eye was a sign for “Navajo Tacos.” It’s something I was not familiar with and was definitely down for giving them a try.
The taco took up the entire plate. While looking for a spot to consume it, pulled off a piece of the fried bread. It was crispy on the outside but still had a little chew to it, and that alone was delicious.
According to a 2020 “Navajo Times” article by Bill Donovan, “The first Navajo taco was created by Lou Shepard, who worked for the tribe in the 1960s as manager of the Navajo Lodge, a tribally owned motel and restaurant.”
He noted, the story of the first Navajo taco was told by a certain Allen Yazzie, who visited the said restaurant in 1964. When asked what he wanted to order, he told Shepard to surprise him.
“Shepherd went back into the kitchen to see what he had on hand,” Donovan wrote. “Yazzie said the first thing Shepherd saw was some Navajo fried bread so he took one of them, placed it on his table and looked around to see what he could place on top of it.”
While heading to the taco place, passed by another stand with several jugs of colorful drinks. Undoubtedly, it was agua fresca, those refreshing Mexican drinks made from a variety of fruits.
After picking up the taco, went to grab a drink to accompany my meal and found they also had a personal favorite, horchata. According to a Masterclass led by Mexican chef Gabriela Cámara, she describes the drink as “a sweet rice drink with a cinnamon flavor.”
When the cashier showed me the large, it looked like a typical large size, but once it was filled, with taco in hand, it was hard to carry single-handedly. Set them both down and managed to get everything to where we were eating. The taco was messy, the toppings got all over the place and the bread was soaking up all of the juices, but, it was, nonetheless, a great meal.
As time went on, it seemed there was no progress in terms of wind conditions improving and got to wandering the fiesta site.
Eventually, got in line after seeing a sign for green chile cheese curds. Much like the other food stalls at that time, the line was long and the wait was lengthy.
After about 40 minutes (a combination of standing in line and waiting for the curds themselves), they were finally placed in my hands. They were well worth the wait.
Hot and fresh out of the fryer, they were crispy on the outside and chewy on the inside; after consuming a few of them, the saltiness of the cheese also began to creep in.
The lingering weather issues led to the evening’s “Glowdeo,” where various balloon shapes are blown up and illuminated, to be canceled. However, the fireworks display proceeded as scheduled.
Despite weather conditions not seeing much improvements in subsequent days, decided to visit on the final day, hoping to witness the Farewell Mass Ascension, where all of the participating balloons lift off together.
It was an early morning that started with a bus ride around 5:00 a.m.
Much like the last visit, it began with food.
The pre-dawn meal was a definite pick-me-up: hearty breakfast burrito, sweet and sugary cinnamon roll, and a large cup of New Mexico piñon coffee.
While eating, things still weren’t looking up. The announcers declared the dawn patrol canceled, status on the day’s launch remained undecided at the time, and discussions were already underway about 2022.
In the end, a couple balloons were blown up for a small static display.
Meanwhile, something else on the food bucket list was funnel cake, which, luckily, they were serving in the morning.
The last time enjoying funnel cake was probably along the Boardwalk in Atlantic City many years ago (sometime prior to my 2012 move overseas). It was just as I remembered; crispy, delicious, and über-sugary.
With the fiesta essentially over, did another walk through and noticed Albuquerque Mayor Tim Keller doing an interview with local lifestyle show “New Mexico Living.”
Shortly after, he was already engaging in small talk with anchors as his microphone was being removed. Spotted where the exit was from the broadcast booth and approached him for a selfie.
Passed by the official merchandise store, which, by that time, was sold out of nearly everything.
However, over the two visits, I did manage to pick up a few souvenirs, including something to bring some color to my black camera bag.
Despite not really getting to experience the Albuquerque International Balloon Fiesta full-on, it was still fun. The event has a great atmosphere and the food was delicious. If another opportunity to attend the fiesta comes about in the future, I would definitely jump back on the bus to do it all over again.
A classic family restaurant
One day, was given some options on where to have lunch. Since arriving in Albuquerque, there’s been a focus on local and had my choice of various spots for lunch. After browsing a couple menus online, decided on Christy Mae’s, located along San Pedro Drive NE, which has been in operation since 1982 (a year older than me).
Once stepping inside, it was clear this place was a classic family restaurant. Wooden tables and chairs and trinkets all over the walls, it was a very cozy and welcoming.
Looking over the appetizers, Christy Mae’s offers something called a “Half & Half,” or “an assortment of fried zucchini and cheese served with ranch dressing.”
I was very happy with this order. All the fried goodness came overflowing on the plate. The fried zucchini was delicious and the mozzarella sticks were so hot and fresh, it provided some excellent cheese pulls.
For some New Mexico flavor, shared a bowl of green chile soup.
The soup was creamy and flavorful.
Then came the main course, the green chile cheeseburger (of course) with their country fries.
The burger was big and, alongside a generous helping of green chile, piling on the tomato, lettuce, and onions made it a grand masterpiece. In addition, some of the best fries (appreciated the generous helping of thick steak fries).
Every table at Christy Mae’s is outfitted with a caddy for condiments and a dessert menu. Glancing at their selection of desserts, I knew I had to leave room for Big John’s peanut butter pie.
If the green chile cheeseburger was a masterpiece, the peanut butter pie was perfection. First and foremost, it wasn’t overly sweet—it was just right. In addition, it was soft. I have encountered peanut butter pies that have probably spent a little too much time in the refrigerator and it took a firm stroke to wrestle away a bite. However, this one was smooth, creamy, and something any peanut butter lover would adore.
I look forward to visiting this place again. With their wide selection of entrees, it’s what makes this place a classic—as they note on their website: “Christy Mae’s has always been a family-owned restaurant”—and the reason why they’ve lasted so long.
DoesThatHelp 