Little Anita’s New Mexican Food is a beloved institution, particularly in Albuquerque, New Mexico, offering a comforting taste of traditional New Mexican cuisine. While my friend Scott Pacheco might hold a grudge against them due to a Super Bowl wager gone wrong, for most, Little Anita’s represents a delicious and accessible slice of New Mexico’s culinary heritage.
Scott’s beef with Little Anita’s stems from the 2014 Super Bowl XLVIII, where the Denver Broncos were defeated by the Seattle Seahawks. As part of a friendly wager between the cities’ mayors, Denver’s contribution included green chile stew from local restaurants, including Little Anita’s. Scott, a die-hard Broncos fan and green chile enthusiast, felt this was an insult, offering such a treasure to the victorious Seattle. His disdain even extended to celebrating when a Little Anita’s location unfortunately caught fire in October 2014.
The Old Town Area Little Anita’s
However, setting aside Super Bowl-related grievances, Little Anita’s holds a special place in the hearts (and stomachs) of many, including Denver residents. Despite being a New Mexico-based chain, Little Anita’s has successfully expanded into Denver, Colorado, earning accolades like “best taste of New Mexico” and “best red chile” from Denver’s Westword. This speaks volumes about the quality and appeal of their New Mexican food, even outside of its home state.
The story of Little Anita’s began with Anita Tellez, an Albuquerque native who, in 1974, found herself missing the flavors of home while living in Northern Virginia, near Washington D.C. Unable to find authentic New Mexican cuisine, she took matters into her own hands, transforming a former doughnut shop into “Anita’s.” Her restaurant quickly became a hit, introducing East Coast palates to traditional New Mexican red and green chile dishes. The success was rapid, with a second location opening within 18 months, and today, Anita’s boasts eight restaurants, with further expansion on the horizon.
A close-up of Little Anita's chips and salsa
In 1976, Anita’s legacy expanded westward when her eldest son, Larry Gutierrez, opened the first Little Anita’s restaurant in Albuquerque. Over the past four decades, Little Anita’s has grown into a significant local chain, with nine locations across Albuquerque. Their website proudly proclaims that a Little Anita’s is always within a 15-minute drive, ensuring easy access to their New Mexican fare. They also claim to be Albuquerque’s first to serve breakfast burritos back in the 1970s, further cementing their place in local culinary history. Even Scott, despite his grudge, might secretly crave their breakfast burritos.
The Little Anita’s in Old Town Albuquerque is often considered the flagship location. Its popularity is undeniable, attracting both tourists seeking an authentic New Mexican experience and locals who are regulars. During a visit, it’s common to see a mix of both groups enjoying the food and atmosphere, particularly on the dog-friendly patio. The service is noted as attentive and efficient, even when busy. While the red chile might contain a touch of cumin, as mentioned by a friendly waitress, numerous cumin-free alternatives are available for those with preferences or sensitivities.
Little Anita's Trio Dip
Upon being seated, a complimentary basket of chips and salsa arrives promptly. The chips are light and ideal for dipping, though salsa enthusiasts might wish for a larger portion. The salsa itself is flavorful and mild, catering to a wide range of palates, including tourists who might be unaccustomed to the intense heat of some New Mexican salsas.
For a quintessential New Mexican appetizer experience, the “Trio” is a popular choice. This variation on the classic “threesome” of salsa, chile con queso, and guacamole features a bean dip instead of salsa. The chile con queso is described as rich, creamy, and served warm, while the guacamole is served atop shredded lettuce. The bean dip, enriched with green chile and cheese, offers a flavorful alternative, although some might desire a more pronounced chile kick.
A tempting Steak Asada Combo at Little Anita's
Moving to the main courses, the “Hot From The Grill” section of the menu proves to be a highlight. The Steak Asada Combo, a recommended “Best Bet,” features a generous ten-ounce cut of grilled top sirloin, expertly prepared and sliced. The steak is tender, flavorful, and free of excess fat. The combo includes enchiladas with a choice of red or green chile and tostadas – one with guacamole and one with frijoles (beans). While the green chile in the combo is noted as mild, the overall dish is satisfying and well-executed. The frijoles tostada could benefit from added salsa for extra zest.
Sizzling Fajitas at Little Anita's
The fajitas, available with beef, chicken, or shrimp, are another excellent grilled option. Served on a sizzling skillet with sautéed bell peppers and onions, they arrive with a dramatic presentation and enticing aroma. The beef fajitas are tender and flavorful, complemented by sweet, translucent onions. Sour cream and guacamole provide cooling contrasts, and the homemade flour tortillas are perfect for wrapping up the savory filling.
Golden Sopaipillas from Little Anita's
Each meal concludes with complimentary sopaipillas, a traditional New Mexican puffed pastry. While served with honey-flavored syrup instead of pure honey, and perhaps not as fully “puffed up” as some might expect, they are still a pleasant sweet ending to the meal, especially when enjoyed fresh and warm.
Despite one friend’s Super Bowl-fueled aversion, Little Anita’s New Mexican Food offers a welcoming and flavorful dining experience. Whether you’re a local or a tourist, craving breakfast burritos, enchiladas, steak asada, or simply a taste of New Mexico, Little Anita’s provides a reliably good and accessible option. Perhaps Scott is missing out, but for everyone else, there’s more Little Anita’s to enjoy.
Little Anita’s New Mexico
2105 Mountain Road, N.W.
Albuquerque, New Mexico
(505) 242-3102
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