Top 7 Gluten-Free Spots to Explore in Downtown Albuquerque

Sheryl Luciano

Stephen Burke

I contacted Cocina Azul to query them about gluten free, and they do not use flour in any of their cooking. Sopapillas are separate. We needed takeout for one GF celiac, one vegetarian, and one no issues. We ordered three different enchilada plates to go meeting all our requirements. The staff was responsive and clear, and the food was good.

Russell George

Helen Ambrose

The Borg Cooking Show

This place is very good. One of the best restaurants in New Mexico honestly. That being said, if they dropped their prices by 20-30% it would probably be more popular. It is tapas sized portions with entree prices. The staff was fantastic and very attentive. The water glasses were always filled and I drink like a camel lost in the Sahara. Destiny is very professional, kind, and a joy to have as a server. The Alemejas y Mejillones were delicious in the garlic white wine sauce. It needs more bread than two slices in order to sop up that saucy sauce thought. 7.5/10 Patatas Bravas were cooked to perfection with a crispy golden brown outer crust and a light fluffy fleshy interior. However, the tomato based sauce was not viscous enough and left me wanting more flavor. The aoili was fine, but nothing to write home about. Again on the price, $12 dollars is a bit high for this dish. 5.0/10 The Pinchos were quite good. The jamon wrapped around the chicken was not burnt and the chicken itself was not undercooked. I really enjoyed the red pepper squash sauce. I liked this dish, but the chicken could do with a longer marinade time. 7.3/10 The aguacate frito was fantastic. I never knew avocado could be fried so perfectly and paired with a balsamic glaze had me begging for more. 9.4/10 sangria white; good drank 9.0/10 The 2nd street kolsch should be served in a stange, not a dimpled mug. However, the dimpled mug was chilled, so I tried to get off my high beer soaked horse. 8.4/10 Last but not least, the Basque Cheesecake. Stop what you are doing and run for this cheesecake. It is gluten free (for you people with coeliac disease or those who enjoy a fad diet) without a crust, but it is the best cheesecake I have ever eaten. I have had cheesecake in Michelin star restaurants that are not as good as this. the texture is decadent and cakey. The raspberry drizzle is not overly sweet, yet naturally perfect for the palate. The thinly sliced, chilled, single strawberry made each bite light and playful. I would work a week of shifts in the dish pit for this recipe. 9.8/10 I plan to return to try each item on the menu. I just hope the quality to price ratio improves for most of the dishes.

Barbara Scott

Chad Hurt