Viva Mexico

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The best Deshebrada in Albuquerque, if not all of New Mexico.

What started out as a hole in the wall with less than 20 seats, now sits in a building of their own design.

The food here is as authentic as it gets, and made fresh when you order. 

From the amazing carne asada, ( with the perfect carmelization on the outside of the beef ), to the deshebrada ( shredded beef stewed in tomatoes, jalapenos and traditional mexican spices ), everything here makes your mouth water.

I order the carnitas tacos, sometimes accompanied by a shrimp tostada, always enjoying the salsa that is brought out to every table when your drinks are delivered.

Service is friendly, and we have been coming here enough that my buddy doesn't even get handed a menu, they just bring out what he has ordered every time, and he never ever complains.

The price here fits any budget as you can get a meal and a drink for under $10, and leave full and ready for a siesta.

Warm Cheesy Salsa Dip

By: Me

The cream cheese gives this a bit of a sweet tangy taste you don't have in most salsa dips. Pick a salsa you like since that is where most of the flavor comes from. If you like a hotter taste you can always add additional hot sauce. I recommend using a crock pot to keep it warm while serving.
Details
  • Cook Time:
    120 min
  • Ready In:
    2 hour, 0 min
Servings: 3 cups
  • 8 ounces cream cheese
  • 8 ounces Velveeta cheese
  • 8 ounces salsa
Directions
  1. Melt cream cheese and Velveeta. Add salsa.
  2. If using a slow cooker, it is going to take much longer to melt, so plan at least 2 hours for mixing.

Breakfast Bake

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Breakfast Bake

By: Me

This is a wonderful way to start the day and can be customized with peppers or onion for a bit more flavor.
Details
  • Prep Time:
    20 min
  • Cook Time:
    30 min
  • Ready In:
    50 min
Servings: 2 cups
  • 1/2 pound pork sausage
  • 1/2 pound bacon apple smoked adds a lot of flavor
  • 1/4 cup onion
  • 1 cup hash browns
  • 3 whole eggs
  • 1/2 cup milk
  • 1/2 teaspoon sage
  • 1/2 teaspoon dry mustard
  • 1/4 teaspoon garlic
  • 1 cup cheddar cheese Finely shredded
Directions
  1. Cut bacon into small pieces and brown with the pork sausage and onion.
  2. Layer 1/2 the hash browns, meat mixture, and cheese, in a 9x4 bread pan (they work great for small sized casseroles) and then the second layer of hash browns and meat mixture. (You may also use a 9x9 pan but you will only have one layer of each then and hold back the cheese layer.)
  3. Mix eggs, milk, and spices and pour over the top of the rest. These is where you can refrigerate if you wish. (Since I am not sure how well egg freezes, you may want to freeze after the prior step and add the egg mixture when thawing or just before baking.).
  4. Bake at 400F for 20 minutes, add the remaining cheese and bake an additional 10 minutes. It may also be baked at 350F for 30 minutes add the cheese and back an additional 15 minutes. A knife inserted should come out clean.
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