DISH Eats Photos by Don James/ATM A CASE OF THE BLUES From tamale plates and giant Frito pies to cups of atole and bowls of posole, Tia Betty Blue’s brings out the old-school New Mexican in all of us.

reakfast dives always intrigued Dan- him to start the Albuquerque Tango Festi- 2012. The casual restaurant offers a bit of iel Boardman. On a business trip val in 2010. 1940’s nostalgia, with memorabilia and to Argentina, he became inspired “Having that experience of basically ol’ fashioned, just-like-grandma-used-to- Bto open an eatery of his own here in Albu- throwing a party one weekend a year for make-it cooking. querque. But it wasn’t Argentinean food 650 dancers, it’s been very gratifying,” At “Tia B’s,” as Boardman affectionately that inspired him—it was Tango dancers. Boardman says. calls it, the chile is hot, the coffee is fresh, Boardman spent most of his career It was so gratifying, in fact, he wanted to and the style is vintage. The menu is load- working for a commercial real estate bro- serve more people, but in a more, as Board- ed with New Mexican breakfast favorites kerage. After spotting the mesmerizing man puts it, “in-your-face” fashion. After (which are served all day) and a wide range South American dancers, he returned to spotting the perfect location, renovating of lunch options, including salads, sand- New Mexico and began dancing Tango it, and tinkering with countless recipes, wiches, and numerious types of specialty himself. Eventually, his love for the art led Boardman opened Tia Betty Blue’s in May beverages.

Tia Betty Blue’s building Boardman grew up in Every month, Tia Betty was built in 1993, and was Northern New Mexico. Blue’s churns through originally home to a maid “Twenty, 30 years ago, about 2,000 pounds of service company. you’d go to a restaurant in green chile and about 2,000 Española and the chile was really hot,” pounds of red chile. Tia Betty Blue’s seats 15 Boardman says. That’s how it is at Tia Bet- guests upstairs, 20 down- ty Blue’s: hot. The kitchenware used to stairs, and 30 on an outdoor make their gluten free- patio. “The red is extra, extra hot items is only used to make from Hatch,” Boardman gluten-free items—from The green chile is a blend of says. What gives it the kick, measuring cups to pots and pans. two Hatch chiles: a late au- you ask? “We recycle the tumn roast and an extra, ex- juice that comes from slow-cooking our The menu indicates all the tra, extra hot regular green. carne adovada,” Boardman says. The extra items—and there are water is poured off and used as a base for many—that can be made the red chile. gluten-free or vegetarian.

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JULY 2014 | ALBUQUERQUE THE MAGAZINE 205 DISH Tia Betty Blue’s 1248 San Mateo Blvd. SE, 268-1955 tiabettyblues.com Monday–Friday: 7 a.m.–2 p.m. Saturday–Sunday: 8 a.m.–2 p.m.

For gluten-free breakfast Old photos of Northern More than 100 glass-bottle burritos, the restaurant uses New Mexico landscapes specialty sodas rest in a re- three blue corn tortillas in- line the walls and rest under frigerator near the order stead of one large flour tor- the glass tabletops through- counter. Many are vintage tilla. They’re eaten with a knife and fork, out the restaurant. Many photos are from or small-market brands, such as Faygo. rather than being handheld. the Library of Congress. The coffee is a custom blend “We accommodate vegetar- Old maps, decades-old from Red Rock Roasters in ians and those with a glu- menus, and “love notes” Albuquerque. It’s not roast- ten-free diet,” Boardman also rest under the glass ta- ed until it’s ordered. It’s not says. “So we try to do au- bletops. grinded until it’s brewed. thentic chile, but we also have a vegetari- an version—both red and green—that’s The “love notes” started The Azteca hot beverage is made without meat and gluten-free.” when the restaurant ran out a “Tia B.” original, and one One of the most popular of feedback forms. One pa- of many specialty beverages items, Boardman says, is the tron decided to leave a nap- on the menu. It has two rancheros blue corn waffle: kin note, sliding it under the glass. Many shots of espresso, steamed milk, a touch eggs, red or green chile, and others continue to follow suit. of creamy hot sauce, cinnamon whipped carne adovada (vegetarian or gluten-free, cream, and a bit of New Mexico chile upon request). Two 1940s stoves reside in- powder. side the restaurant. They Why Tia Betty Blue? It don’t work anymore, but Every day of the week, the combines Spanish and En- they do make great decora restaurant features a differ- glish like the patois “Span- -tions. ent special that isn’t on the glish,” which is so often menu. — ADAM R. BACA used in New Mexico. Who’s Betty? “You don’t meet many girls today named Betty, MENU SAMPLER right?” Boardman says. “That’s from the ´30s or the ´40s.” A FEW OTHER DISHES YOU’LL FIND ON THE MENU AT TIA BETTY BLUE’S Boardman evokes the feel- ing of the 1940s throughout THE NEW MEXICO ORIGINAL PO’ BOY SANDWICH, $8.25 BREAKFAST ENCHILADAS, $8.50 the restaurant. “When you House-made carne adovada, cheddar, onions, Fritos, and Two blue corn tortillas layered with cheddar and chile, topped pickled jalapeños—served with a choice of potato chips, red with two eggs, served with pintos and papas. look at menus and food chile potato chips, sliced jicama, or house-made potato salad. from then, they were very simple,” he says. HUEVOS BENITOS PLATE (AVAILABLE ON WEEKENDS ONLY), $10.25 “There wasn’t any processed food.” He STRAWBERRY AVOCADO SPINACH SALAD, $8.25 Butter-grilled English muffins topped with black forest ham, does the same with his menu: no pro- Baby spinach topped with fresh berries, diced avocado, sliced basted eggs, and rich green-chile cheese cream sauce. Served cessed foods are used, and he sources lo- almonds, blue cheese, and house-made poppy seed vinaigrette. with fruit and papas. cally as often as possible.

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