Most college and university towns boast a restaurant that rises above the typical “student hangout,” becoming a beloved dining destination for everyone, regardless of their academic affiliations. In Albuquerque, that iconic place is the Frontier Restaurant. For over fifty years, the Frontier has been more than just a college eatery; many consider it to be the quintessential New Mexican dining experience.
The Frontier Restaurant on the Corner of Cornell and Central in Albuquerque, New Mexico
Serving Albuquerque since February 1971, this spacious, barn-like establishment occupies half a city block – a remarkable feat considering it began as a small, single-room restaurant. The Frontier can seat over 300 guests and showcases an impressive art collection, including numerous portraits of John Wayne, a favorite of the owners (who have even had a gallery named after them at the University of New Mexico School of Architecture and Planning). The Frontier is truly a place to see and be seen, frequented by a diverse crowd ranging from University of New Mexico students to local celebrities and Lobo athletes.
The Frontier Restaurant, a UNM area institution in Albuquerque, is considered by many to be the quintessential New Mexican restaurant.
The Frontier is the creation of Larry and Dorothy Rainosek, transplants from Austin, Texas, who have become prominent and generous members of the Albuquerque community, contributing to various causes including the University of New Mexico, the New Mexico Symphony Orchestra, and The Albuquerque Museum. The Rainoseks, who also own the city’s four Golden Pride restaurants, initially weren’t experts in New Mexico’s famous red and green chile when they arrived in the “Land of Enchantment,” but they quickly learned the local culinary landscape. Larry’s brother owns Gil’s Broiler, a long-standing restaurant in San Marcos known for the “Manske Roll,” a buttery sweet roll that inspired the Frontier Restaurant’s own legendary Frontier Roll.
The Western themed ambiance inside the Frontier Restaurant in Albuquerque, New Mexico
The Frontier is more than just a restaurant; it’s a place where memories are made and cherished. Similar to how many people vividly remember where they were during significant historical events, Albuquerque residents often recall their first visit to the Frontier. The author’s first experience was in 1982, with an Air Force friend who introduced him to the Frontier for breakfast before a day of hay baling. The Frontier is truly unique in Albuquerque – an institution, a Route 66 landmark on historic Central Avenue, and a bastion of affordable and delicious food (unpretentious enough to avoid the term “cuisine”).
Larry and Dorothy Rainosek, the founders of the Frontier Restaurant in Albuquerque, New Mexico
For generations of UNM students, the Frontier has been a haven, offering a relatively quiet and safe space to study late into the night, especially compared to dorm rooms. For almost two decades, it operated 24/7, 365 days a year. However, in October 2006, operating hours were reduced due to late-night disturbances often caused by intoxicated patrons seeking food after nearby bars closed.
The Frontier efficiently serves a massive number of diners, feeding approximately 4,000 people on weekend mornings, with 200 to 300 orders per hour. With around 170 employees, the staff is constantly busy managing long lines of hungry customers that often stretch from the entrance to the ordering counters. The menu features around fifty items, primarily New Mexican dishes, burgers, and sandwiches.
The world famous Frontier Roll, a cinnamon roll, at the Frontier Restaurant in Albuquerque
In July 2009, USA Today published an article titled “Ten Great Places to Eat Regionally, Eat Well,” where author Michael Stern, co-writer of 500 Things To Eat Before It’s Too Late, listed the Frontier Restaurant as one of his ten favorite restaurants. This is a significant accolade, considering Stern has dined at thousands of restaurants, reflecting the sentiment of countless Albuquerque locals and visitors who have discovered the Frontier.
In 500 Things…, the Frontier Restaurant’s carne adovada was recognized as the third best in America. Described as “the great bargain carne adovada – no less delicious for its $1.99 price – is a burrito at the Frontier in Albuquerque,” it was praised for having “just enough chile-infused meat intense enough to turn the tortilla that wraps it the color of sunset.” The book also ranked the Frontier’s huevos rancheros as the second best in the Southwest region.
Green chile stew at the Frontier Restaurant in Albuquerque, New Mexico
When Adam Richman visited Albuquerque for an episode of the Travel Channel’s Man vs Food Nation (which first aired on June 22, 2011), he stopped at the Frontier to try the Bonanza Burger, the restaurant’s version of a green chile cheeseburger. This burger featured two quarter-pound patties, Cheddar cheese, and bacon, topped with New Mexico’s beloved green chile. Richman called the Frontier “the go-to place for green chile smothered grub.” While the Bonanza Burger didn’t make the New Mexico Green Chile Cheeseburger Trail in 2011, its national exposure potentially paved the way for future recognition.
In honor of Richman’s visit, the Frontier created the “Adam Bonanza” burger, named after the Man Vs. Food Nation host. This massive burger included two quarter-pound grilled beef patties, double cheese, double green chile, and double bacon. The author considers it one of his top five favorite burgers in Albuquerque. Although Richman noted the Bonanza burger “kicks and burns you with its chile,” the chile is actually quite mild yet flavorful, with excellent roasted notes. Richman correctly pointed out that “it’s an excellent quality bacon cheeseburger, but the green chile takes it to a whole other level.” The beef, cooked to medium-well, remains juicy and delicious, with a smoky grilled flavor that pairs perfectly with the bacon.
The Bonanza Double Burger at The Frontier Restaurant in Albuquerque
Although the Adam Bonanza is no longer on the menu, you can still order the Bonanza (double meat, American cheese, 1000 Island dressing, tomatoes, pickles, onions, and lettuce on sesame seed buns). Just remember to add green chile. While the green chile is generous, it’s not overly spicy. The burger might sometimes be slightly overcooked, but it’s still enjoyable. The Bonanza remains a very good burger, even though the Adam Bonanza is missed.
On Chowhound.com, a local resident even called the Frontier “the quintessential New Mexican” restaurant. This sentiment was also echoed by callers on Ryan Scott’s radio program, Break the Chain. To critics, comparing the Frontier to the quintessential New Mexican restaurant might be like saying Pace’s Picante sauce is New Mexico’s quintessential salsa. However, from an experiential perspective, it is undeniably the quintessential university area restaurant in Albuquerque.
A Soft Taco at The Frontier Restaurant in Albuquerque, New Mexico
It’s not just Local IQ and Chowhound readers who highly praise the Frontier’s breakfast burrito. In September 2011, Albuquerque The Magazine staff conducted a “Breakfast Burrito Brawl” to find the best breakfast burrito in the city, and the Frontier Restaurant emerged as the winner. On a typical weekend day, the Frontier can serve up to 800 of these beloved breakfast items.
The Frontier’s reputation even extends into literature. Legendary mystery author Tony Hillerman, known for his Joe Leaphorn and Jim Chee novels, frequently set scenes in the restaurant. Hillerman also openly expressed his affection for the Frontier in the November 2005 issue of New Mexico Magazine.
Enchiladas with green and red chile at The Frontier Restaurant in Albuquerque
Besides the acclaimed carne adovada, huevos rancheros, and Bonanza Burger, the Frontier is known for several other dishes, but the most frequently mentioned favorite is the legendary Frontier Rolls. Served warm, buttery, and gooey with a cinnamon sugar glaze, these rolls are packed with calories but are incredibly enjoyable. They are considered among the best cinnamon rolls in New Mexico. In May 2023, Albuquerque The Magazine awarded the Frontier Rolls a “Hot Plate Award,” recognizing dishes and concepts that are exceptional in the local culinary scene. The iconic sweet roll was described as “the thing that people talk about the most on the menu.”
Experts and first-time visitors alike also rave about the green chile stew, which is easily one of the most popular in town. Served from a steaming pot, it has a pleasant spicy kick that locals appreciate. However, the tortillas served with the stew are thin and machine-made, a necessary efficiency given the large quantities served daily. While convenient, these machine-made tortillas can’t quite replicate the aroma and taste of traditional hand-formed tortillas.
Pancakes with syrup at The Frontier Restaurant in Albuquerque, New Mexico
When ordering enchiladas or burritos, you can choose to have them topped with green chile stew, chopped green chile, or “Christmas style,” which means both red and green chile. The Frontier’s “Christmas style” doesn’t strictly separate the red and green chile, creating an interesting flavor combination of medium spiciness.
The menu at the Frontier is diverse, offering breakfast, platters, hamburgers, sandwiches, New Mexican food, and bulk items like six-packs of Frontier Rolls. There truly is something for everyone. The fresh-squeezed orange juice is exceptional, unlike the processed, pulpy grocery store versions. The Frontier’s hot chocolate is also a treat, perfect for any time of year. Breakfast is available all day, and even a short stack of pancakes is a substantial and satisfying meal.
A BLT on a tortilla at The Frontier Restaurant in Albuquerque, New Mexico
Whether or not the Frontier Restaurant is Albuquerque’s “quintessential New Mexican restaurant” is a matter of debate. However, it’s certainly worth discussing over an Adam Bonanza burger and a Frontier Roll, accompanied by a glass of fresh-squeezed orange juice.
