WHILE NEW MEXICANS LOVE their inimitable regional cuisine, they also crave dishes from around the world, with or without the addition of green chile.
As the largest city in the state, Albuquerque is home to a sizable and incredibly diverse population of foreign-born and second-generation restaurateurs who prepare specialties from Southeast Asia to West Africa to Central America—and most places in between. When it comes to European cuisine, we tend to be most familiar with, and have greater access to, foods originating from the western or southern regions of the continent—Italy, France, Spain, Greece. However, the Albuquerque area is fortunate to have an assortment of vibrant Central and Eastern European cuisines to savor as well.
At the foothills of the Sandía Mountains lies a German micro-bakery with macro appeal. Near Uptown, a busy deli takes its time to
