by Jack Thornton

Created on: March 10, 2009

From the architecture to the people, it is easy to tell that Albuquerque is a unique place to live in or visit. The food is a great part of the difference, Tex-Mex, Sonoran and Baja style Mexican food can be found across America. New Mexican has not made that leap yet.

New Mexican cooking shares similarities with other southwestern cooking styles, but what sets it apart is the focus on the use of the New Mexico Chile Pepper. From chile rellenos to salsas, appetizers to desserts the chile has been put into everything New Mexican. This pepper pod is not in every dish, but few meals are made that have nothing to do with it.

Thus, a visit to Albuquerque nearly demands a visit to one of the local eateries for some delicious - and often spicy hot - cuisine. Of these, my three favorites are Gardunos, Sadies and Casa de Benavidez. Like chile peppers - whose taste and heat can range from mild to intense - so do the dishes available at these restaurants.

Sadies is the most dangerous temptress. Depending on the harvest that year, the spice at this restaurant can range from bold to powerful. As an eatery, it has grown over the decades and is still frequented by a lot of locals. The salsa here wakes up the taste buds for the entrees to follow - and can be purchased to take home with you. Depending on when you arrive, the wait can be fairly long for a table. This is a must-stop location any time I make it back to Albuquerque.

Slightly milder, a little further off the beaten path, and quieter inside is Casa de Benavidez. The food here, while less potent, is just as enticing. I have no fears slathering the green chile on top of my dish and chowing down. My family lives in Albuquerque, and they prefer this restaurant over Sadies.

Gardunos is the most commercial of the three. It fully embraces the southwestern motif and is the only one of the three that is now a chain of restaurants. Still, it has not allowed its food to become too Americanized. It is possible to get a spicy dish that leaves you wanting more.

All three restaurants offer a choice of red or green chile - ask which is hotter as this varies from visit to visit. Choosing the right one will make your visit more enjoyable. For those whose mouths are less adventuresome, ask for the chile on the side and add as much as you can stand.

At the conclusion of the meal, enjoy the sopapillas offered. As puffy bready dessert, tear a corner off and fill with honey. Be care eating, as they can be messy. They are a perfect way to end your visit to any New Mexican restaurant - especially to any of my three favorites in Albuquerque.

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