Yiayia Maria's Kitchen

Grocery & Market
740 Rankin Road Northeast, Albuquerque, NM 87107 740 Rankin Road Northeast, Albuquerque Directions
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85% of 39 customers recommended

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13 Tips
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Report | 3 years ago
The baklava was somewhat dry and soggy. But I am from NYC, where Baklava rules.
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Report | 3 years ago
I was unaware of this business. The Baklava was/is absolutely delicious!
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Report | 5 years ago
Excellent
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Report | 5 years ago
Fabulous!
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Report | 5 years ago
Put hours of operation on answering machine
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Report | 5 years ago
Good job, I'll be back!!
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Report | 5 years ago
Fantastic... Will return
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Report | 5 years ago
I shall return!
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Report | 5 years ago
The finikia broke up during shipment but was still an overwhelming success. Shared the treasures at work and all was a big hit.
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Report | 5 years ago
A fantastic product!
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From Our Editors

When recalling how his Yiayia—or grandmother—taught him to make baklava, the eldest brother of the Nicolopoulos family remembers the way she would painstakingly roll out homemade sheets of phyllo dough onto a clean white sheet. Rolling it thinner and thinner, she would drizzle it with melted butter to keep it soft and moist until finally the delicate dough was so thin her grandson could see right through it to read the words "one hundred percent cotton" on the sheet label beneath. "I didn't realize it then," he says, "but Yiayia was teaching me patience, about quality, and about our heritage."

Fifty years later, that same dedication to quality and heritage permeates the Nicolopoulos' pastry shop, which owes its name to the family's patient matriarch. Each of the shop's dulcet Greek desserts is whipped up using all-natural ingredients—including eggs from free-roaming hens that are cage- and antibiotic-free––and generations-old recipes. To craft rectangles of baklava in true Yiayia Maria style, pastry architects scrupulously hand assemble 30 layers of paper-thin organic phyllo dough, keeping careful eyes out for gusts of wind as they spread a butter-and-nut mixture between each tier. Sweet honey soaks through the pastry structure, seeping into each phyllo wall before the family's signature clove is placed on each piece. Honey also plays a starring role in Yiayia's finikia cookies—which feature hints of cinnamon, clove, and orange in the subtly sweet morsels dusted with walnuts—and tart-like pasta flora butter cookies take a dip in the sweet stuff after being filled with apricot, strawberry, or raspberry preserves.

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