The Indigo Crow: Unquestionably the Finest Dining in Corrales...
and consistently among the finest in the Duke City area.
Corrales, the charming village on the west bank of the Rio Grande, home to some 8,500 charming residents, has a goodly number of charming restaurants serving great food (Perea's Tijuana Bar, Hannah & Nate's, Las Ristras, to name a few), and the charming Indigo Crow is clearly the best of the best. Corrales is a charming dining destination for the Duke City area.
Opened about sixteen years ago by owners Don and Regina Raber in an old house that formerly hosted the Desert Rose, it has become a favorite gathering place for many Corraleños and their friends, and has developed a loyal following (including me). In nice weather, you should (try to) eat your meal on the patio under some gorgeous trees
My first visit was with Jane for her birthday anniversary, and I had the best lamb shanks that I have had in New Mexico. Since then, by chance, I have always been there with many sets of guests during chilly times, and my favorite spot is in the back room by the roaring piñon fire. Lobster Ravioli is velvety magic on a plate. Open faced ravioli with Parmesan, mascarpone, ricotta, and mozzarella with slipper tail and lobster claw meat. Fabulous entree.
A subsequent visit was for an early May lunch (my first lunch there), and we sat on the glorious patio. So did lots of other folks, many of whom were seniors dressed to the nines for their luncheon outing. Sweet. Part of the loyal following.
I mostly go there for lunch these days, and almost always have a GCCB and/or Bread Pudding, both stellar and in my Hall of Fame.
You won't find a simple GCCB on the lunch menu -- There may be a Hobo Burger loaded with the kitchen sink, including Portabello. I am a GCCB purist, and while the Hobo is surely excellent, it would be difficult to compare this with all the other GCCBs for my GCCB Hall of Fame list.
I special order the GCCB competition style (meat, cheese, green chile all on a lightly toasted bun with no other trimmings or silly things like mayo, catsup, or mustard). Both times the kitchen built one perfectly, exactly to my order. Medium rare with extra napkins to mop the juice from my cheeks.
Phenomenal. The meat is hand-cut, hand-ground, hand-formed and lovingly cooked Black Angus. Tender, juicy, and among the best tasting burgers that I have had anywhere. The green is Hatch, match, and is about 7 / 10 on my piquancy scale, and it has that required smoky flavor. Order it with curly fries and onion rings, both of which are beautifully done. Very tasty with no hint of grease. Get a little dish of the excellent Red Chile Aioli for dipping. Real Nuevo Mejicanos have no use for catsup or the like, deeming such condiments tools of the devil.
The bread pudding was still on the menu, so I decided to break my diet's rule about having no desserts for lunch. I just had to see if my addition of this bread pudding to my Hall of Fame many years ago is still warranted. This bread pudding is every bit as fine as I remembered, and is still high (competition is tough) on my list.
Lunch entrées are mostly around a sawbuck, give or take. A very good value. Somewhat cheaper than Flying Fish down the road. No wonder it's crowded at lunch. There are lots more fantastic dishes here. This is the place that I take my most discriminating house guests. They all rave about the total dining experience. You need to make Corrales and the Indigo Crow a regular destination. Email me before you come, and I may just join you. It's just a short walk from my house. read more