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One more thing: My wife asked me to extend an invitation to show you around, perhaps grab a bite during your visit to ABQ. (She's a native New Yorker, and we met one another at CCNY in mid-1970s.)
If you are staying as long as two weeks, you may wish to spend a day or two in Santa Fe (just 60 miles north--40 minutes or so at 80+ MPH)and some surrounding areas; many chowish and other interesting things there.
Email if you're interested: baltodognm@msn.com
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You're in for a treat if you're a new visitor to the Albuquerque area. (By the way, Corrales is really not far north of ABQ, it pretty much adjoins it as a northern part of the ABQ area; Rio Rancho is just a little west.) First off, you will have to learn to distinguish between Mexican and New Mexican cooking. (There are also regional variations in Mexican cooking as well as southwestern US cooking, but that's a matter for another discussion.) New Mexican cooking is somewhat similar to Mexican, and it shares some of the familiar Mexican dishes--tamales, enchiladas, tacos, burritos, etc.--but a couple of the big distinctions are: (1) New Mexican red and green sauces are made PREDOMINANTLY of red and green chiles--not tomatoes or tomatillos, as with some Mexican sauces; there is a cult of puerco adovado in New Mexico--this is pork stewed in red chili sauce, and it is served in many different ways, although mainly in burritos. Also, sopapillas to accompany New Mexican meals are de riguer.
For a pretty comprehensive look at cuisine around New Mexico, try Gil Garduno's site:
http://www.nmia.com/~thriller/
You will find from this also that there is no shortage of Mexican eateries around here as well as New Mexican eateries.
Happy chowing.
--Bruce
