of the Indian Pueblo Cultural Center, Chuck stops to talk with a volunteer about a wide range of topics including the shortage of water in the Western states. As they are talking, I wander into one of the exhibit rooms where I begin to talk with another volunteer on matters of weightier (pun intended) import—where to eat in Albuquerque.
And the volunteer and I agreed that the carne adovada served at Garcia’s Kitchen was the best around and that Garcia’s had a very good red chile. By the time we were finished talking, any plans we might have had for lunch were long forgotten. I craved Garcia’s carne adovada.
“In 1974 Andy Garcia was definitely a small-time operator, a one-man gang selling Mexican food and novelties at street fairs and carnivals. Three decades later, his Web site on the Internet proclaims Garcia's Tents and Events in Albuquerque as ‘the largest special event rental company in the Southwest.’ Along the way Andy opened Garcia's Kitchen at Fourth Street and Mountain Road, and its popularity led to other restaurants by the same name around town—one of which gained some measure of fame when El Presidente Clinton ate there on a visit to the Duke City” (garciaskitchen.com).
“Garcia’s is a restaurant with a personality, albeit in the form of a caricature of Andy Garcia, the restaurant’s owner.
Chuck selected the blue corn stacked cheese enchilada plate with green chile. While I understand that you can find stacked enchiladas in some areas of Texas, they are much easier to find in New Mexico.
Then he saw my plate. “What are those?” he asked as he snatched a papas from the plate. And then he caught our server’s attention and ordered some as a side.
Our beans and rice were good. But, since I have had my fill of beans and rice, I may not be the best judge.
We began our meal sharing a basket of thick but crisp tortilla chips with a small dish of very good and very spicy cilantro-free salsa.
To review the role of Adler, Kitty Humbug, and the Addie rating system, read the November 14, 2011 blog.