Restaurants in Rio Rancho

Though Banana Leaf is owned and operated by a Vietnamese family, its menu also flaunts culinary influences from China and Thailand to ensure complex and well-rounded flavor profiles. Below hanging lights that glow like radioactive wizard hats, tables heave under the weight of pan-fried noodles and jasmine-rice entrees strewn with bamboo shoots, pineapple, and crunchy cashews. Morsels of beef, tofu, or shrimp simmer in thai curries infused with basil, coconut milk, and veggies, and Chinese classics such as sweet-and-sour pork and general tso's chicken glisten beneath tangy sauces. In the kitchen, one lone chef prepares all of these mouthwatering masterworks, ensuring that the dishes are consistently delicious and share the same jawline.

StreetFood Asia’s chef and owner, Tai Tok, cobbles fresh ingredients into traditional street-food dishes from six countries—China, Japan, Thailand, Malaysia, Korea, and Vietnam. The resulting aromas apparently piqued the noses of The Avengers cast members Samuel L. Jackson and Mark Ruffalo, who TMZ reports dined there as many as four times a week when the movie was shooting nearby.

With its eclectic food selection, it's no surprise that StreetFood Asia would inspire such frequent visits and be named Best of the City: Best Restaurant That Doesn't Fit into a Category by Albuquerque The Magazine and was voted Best Asian Fusion by readers in the Local IQ 2013 Smart List . Atop its wooden tabletops, small plates of wontons, fried shrimp, and kimchi unite with noodle-filled entrees such as pho, tom yum soup, and Bangkok street mee siam. A lengthy beverage list fills glasses with imported beers, specialty cocktails, such as the sake-tini, and hot tea from New Mexico Tea Company. As customers sup, an accommodating staff stands by to point out the history behind each dish and the paparazzo behind each banquette.

For more than 50 years, Ned's on the Rio Grande's homemade green and red chilies have graced their signature sandwiches, burgers, and Mexican specialties. Plates of their famous Stormin' Normin sandwiches—stuffed with Boar’s Head turkey, ham, pastrami, swiss, and cheddar cheese—share table space with tacos, enchiladas, and burritos. Come Sunday morning, the kitchen’s skillets host simmering omelets and various New Mexican specialties. Football games appear on the television screens throughout their bar, and the restaurant's patio hosts regular live bands and irregular appearances by guitar-playing cowboy ghosts.

At Burritos Alinstante, owner Mary Ellen Chavez upholds her mother's culinary legacy with a menu of meaty, New Mexico–style burritos. Chefs grill certified Angus beef and succulent carne adovada before loading them into locally made tortillas. Chefs also peel and slice their own potatoes, and whip up refried beans from scratch every day. Customers can also build their own burritos, choosing from more than a dozen fixings including northern New Mexico–style chicharrones, hand-trimmed steak, and a series of smaller and smaller Russian nesting burritos.

At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.:m]]At Pho Bar, chefs master the spicy, savory flavors of the Vietnamese soup called pho with an authentic touch. The menu boasts large bowls of pho with filet mignon, beef meatballs, chicken, and more. Each bowl is served with bean sprouts, basil, cilantro, sliced jalapeño, and lime on the side, so guests can customize the steamy entree. Alongside the genuine Vietnamese tastes of pho are plates of grilled meats, rice-paper-wrapped spring rolls, tofu and veggie soups, and banh mi, a Vietnamese–style sandwich served on a flaky 12-inch french baguette with fresh cilantro, cucumber, and carrots. To complement each dish, the restaurant serves beer and wine.

Beyond the cascades of wine bottles and European baubles adorning La Provence Brasserie's traditional eatery, award-winning chef Claus Hjortkjaer forges the savory meats and delicate sauces fundamental to traditional and modern French recipes. Classic hors d'oeuvres of escargots and french onion soup make way for a bevy of succulent braised beef and lamb flanked by sautéed garden vegetables. Red, white and sparkling wines hail from locales both domestic and abroad, and bubbly microbrew beers dream of being invited to the wines' raucous cellar parties. Standing gas heaters keep the outdoor Parisian patio toasty as diners at white-clothed tables gaze at performers commanding the stage during open-mic events each Wednesday night.