There are not enough sandwich shops in the world, in my opinion. I love a well built sandwich for breakfast lunch or dinner. So, when a new sandwich shop opened in our neighborhood, needless to say but I’ll say it anyway – I was delighted! It’s called Bocadillos. Google says “bocadillo” translates as “sandwich”, but I looked further knowing boca in Spanish means mouth in English, and then I found that “dillo” translates from Italian to Spanish as “recomendar” meaning to recommend or to tell in English. I can hang with that..I recommend this to your mouth, definitely.
This is the dio de los meurtos version of New Mexico’s iconic Blakes Lottaburger man. This doesn’t mean “long live Blakes”.
They have a difficult location, easy to find but not so easy to navigate with the car unless you are ready for it, but lucky for them they are right next to one of Albuquerque’s mainstay burger joints, Blake’s Lottaburger, and if you miss the entry turndown to Bocadillos, you can use the Blake’s to enter their parking lot. Whew.
Located next to the Blake’s on Menaul, east of Rio Grande Blvd and west of 12th St., drive just a little further west of the new traffic circle at Indian School and Menaul, you will find Bocadillos – the best sandwiches in Albuquerque’s North Valley. How lucky for us, it’s just 1 1/4 miles from our driveway.
What makes a perfect sandwich? Well, that can vary greatly depending what you have a craving for. What Bocadillos offers is a deliciously sloppy sandwich on a toasted bollo (hoagy) roll that is definitely not for people who like to be neat, prim, proper. If you are unwilling to have the juicy goodness of slow-cooked meats run down your hands and perhaps out of the corners of your mouth and down your chin, stay away.
Bocadillos has a small breakfast and lunch menu, and I think the smaller menu is an integral part of their success. Since I rarely have the opportunity to try anyone else’s breakfast menu, I’m going to concentrate on their lunch menu because that is what I’m most familiar with. There are only six sandwich choices, and believe me – that’s all they need.
The 5-0-Philly is slow roasted beef with green chile, mushrooms pickled bell pepper, onions and muenster. Juicy perfection, with chipotle potato salad on the side!
5-0-Filthy – Juicy slow roasted chicken with green chile, bacon, chipotle mayo and asadero cheese, lettuce and tomato. Side is grape tomato, artichoke heart and moz. salad.
They slow roast ALL their meats to moist and dripping perfection, and the very juicy sandwich line up is pork (Cubano), beef (5-0-Philly), corned beef (Duke City Ruben), chicken (5-0-Filthy), turkey (TnA). If their is a vegetarian in your group have no worries, because the only other sandwich in the line up, the Salad Shooter, is huge and chock full of fresh veggies, mushrooms, cheese and the heavenly house chipotle mayo.
Each sandwich has a complement of various fresh veggies, cheese, and sauce or dressing, making any choice a unique experience. I’ve tried them all and have no favorite because of that uniqueness. Every order comes with a house-made side order to choose from, like chipotle potato salad, slaw, tomato and artichoke heart salad or chips if that’s what your liking with a sandwich. Last winter they offered a savory chipotle corn chowder they have won Food Awards for, and I hope the bring it back for this winter season. I miss it!
Bocadillos’ success has forced an expansion and they’ve now increased the seating capacity by at least 200%, and that’s not all that’s new. They have acquired a beer and wine license and will be serving very soon. Their new dining area has it all – picnic bench style seating, cafe tables and a bar. Decor is aesthetically geared to a younger crowd, but very comfortable and attractive.
Lovely, caring staff! They were busy cleaning up, but paused to pose for a pic.
For now – their hours are:
Breakfast: M-Fr 6am to 10:30am, Sat 8am to 10:30am
Lunch: M-Sat – 11am to 2:30pm
Please check out Bocadillos’ website to see any changes that may happen in menu or hours and also to check out their catering options. Next time I throw a hoop-ti-doo I’m gonna let them do the food!
FYI – Chipotles are smoked jalapeños. Some old timers in New and old Mexico go out in the desert to prepare their chipotle by digging a hole in the ground to create a smoke chamber. Their methods are well kept secrets that are passed down to future generations. Chipotle has risen to fame in recent years with the rise of all “hot” foods and makes damn good condiments!
I know the best places to consume in Albuquerque!
Sarah Dolk, Adobe Nido Bed & Breakfast
Expert on Destination Albuquerque and Central New Mexico!