Garcia's Kitchen

Name: Garcia's Kitchen
Address: 1736 Central Ave SW, Albuquerque, NM, 87104, US
Telephone: 505-842-0273

New Mexican

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Daily 8am–3pm

1736 Central Ave SW, Albuquerque, NM 87104
505-842-0273
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Catering platters of crudites, dips and pinwheel wraps at Garcia's Kitchen

Tamales: Masa wrapped around or alongside a filling, enclosed in a corn husk, banana leaf or other wrapper and steamed. Fillings vary enormously by region and can include pork or chicken in chile sauce, cheese and rajas, beans, vegetables, fruit and sweet preparations. The singular Spanish form is tamal, although "tamale" is common in English. Tamales are sold individually and by the dozen and are particularly prominent during holidays and celebrations. On this menu as: Tamales.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchilada Plate.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Breakfast Burrito.
Chile relleno: A whole chile stuffed with cheese, meat or another filling. Poblano chiles are common. One familiar preparation coats the stuffed chile in an airy egg batter, fries it and serves it with tomato-based sauce or broth. But relleno simply means "stuffed," and regional preparations vary. Chiles en nogada, a celebrated Puebla dish, are stuffed with picadillo, covered in walnut sauce and garnished with pomegranate and parsley, producing the green, white and red colors of the Mexican flag. On this menu as: Chile Rellenos.
Fajitas: Grilled strips of meat served with tortillas and accompaniments, often arriving at U.S. restaurants on a dramatically sizzling metal platter with onions and peppers. Fajitas developed in the ranching and border culture of Texas and northern Mexico and became a Tex-Mex restaurant staple. The name comes from faja, referring to the strip or belt-like cut associated with skirt steak. Chicken, shrimp and other versions are now common. Alambre is a different Mexican dish that may scratch a similar itch: chopped grilled meat with peppers and onions, often with bacon and melted cheese. On this menu as: Fajita Plate.
Menudo: A soup made with beef tripe, often with hominy, in a chile-seasoned broth. Onion, oregano, dried chile and lime are common table garnishes. Because it takes considerable time to prepare, many Mexican restaurants offer menudo only on weekends, particularly in the morning. It also has a long-standing reputation as a hangover remedy. TacoMenus cannot guarantee the medicinal properties. On this menu as: Menudo with Hominy.

How these dishes compare

Burritostypically $11 across 313 menus
Enchiladastypically $12.50 across 262 menus
Fajitastypically $15 across 185 menus
Chile rellenotypically $13 across 176 menus
Tamalestypically $7.99 across 136 menus
Sopapillas & buñuelostypically $6.50 across 75 menus
Menudotypically $13.99 across 68 menus

Garcia's Kitchen

Menu

Breakfast

New Mexican Plates

How these dishes compare

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