Frontier Restaurant

In the heart of Albuquerque’s university area (UNM) right on Route 66, the bustling Central Avenue would NOT be the same without the historic Frontier Restaurant. An institution, and one that has been around since I have, “The Frontier”‘s huevos rancheros are one of the handful I get a specific craving for. I usually start with the eggs, but not this time: I will start with the best way to top these huevos. Green chile stew.

Frontier Restaurant huevos rancheros

You have the typical choice of green or red, but here there is a third side. And one I highly recommend you try. It makes for a truly unique huevos rancheros dish. The green chile stew is composed of roasted green chile, thus the roasted chile flecks, cubed potatoes, tomatoes, ground beef, and spiced to delight and tenderness in a beef broth. Now, I will also make a point of trying their Christmas (green and red) at some point, but the real point is I love Frontier for who they really are.

That said, the eggs are cooked to order (I remember coming here as a child, and they always did the eggs perfectly) atop corn tortillas, and served with Frontier’s version of refried/whole pinto beans. I really really like the beans, they are almost more like ranch beans than typical refried beans. One has the choice to add cheese. What kind of person do you think I am? OF COURSE I add the cheese- tasty typical cheddar shredded thick.

Last, but not least are Frontier flour tortillas. Homemade. As you wait for your number to be called, you can watch these tasty critters freshly prepared in-person. I am going to go ahead and say I think these are the best in town. So much so that I wish some other huevos rancheros venues would use Frontier tortillas rather than any store-bought ones (IF they don’t make their own homemade, which is always the best way). C’est la vie. These make me happy with a little bit of butter and salt to sop up the extra green chile stew and eggs.

Frontier Restaurant is a great place to experience the lovable and strange diversity of Albuquerque, and maybe do some studying on the side. Very much an Americana experience, with a wide variety of menu options, Frontier’s production line is a “well oiled machine.”


One response

  1. Taos – El Pueblo cafe, a dive on the north side of town, had the best HR I’ve experienced. The cafe owned by a wrecker driver is out of business, I think. Help me on this. My wife says it’s just red chili or green. My experience is that there is a separate sauce – a true ranchero sauce. It has a light yellow tint and is neither red nor green. Since HR is of the ranch – onions are available longer than other farm items. I’m on a search for an onion sauce for HR. Have you come across such a rural sauce? Don’t laugh – what I experienced in Taos seems similar to the onion sauce used in New York hot dogs.

    2 teaspoons vegetable oil
    2 medium onions, sliced very thinly
    1/4 cup ketchup – available when fresh tomatoes are not.
    1 cup water
    pinch teaspoon salt
    pinch teaspoon cinnamon

    In a small sauce pan place vegetable oil, and onions.
    Cook over medium heat; saute until onion is soft; don’t burn it.
    Quickly add ketchup, water, stir.
    Stir for at least 20 minutes or until the water is reduced about 1/2.
    Note: I had to mention a measurement in order for this recipe to go through. The truth is to use a pinch of cinnamon and a pinch of salt.
    This is the true recipe for Onion Sauce for New York Hot dogs.


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