If you’re downtown and have a hankering for tacos—for breakfast or lunch—consider taking a short walk off the beaten path.
BLT’s (an acronym for breakfast, lunch, and tacos) is now open in the space that once housed The Kitchen Sink, just north of Washington Avenue, at the corner of 6th and Lucas. The restaurant is stately from the outside, industrial but warm on the inside.
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Josh Powlishta and James Heredia are the co-owners behind the comfortable, stylish restaurant. Powlishta—who built the wood cladding on the bar front, coffee kiosk, and back wall, as well as installing white subway tile—manages the front-of-house operations. Heredia, a native of El Paso, Texas, oversees the back of house. Chef Matthew Casatta spent 12 years in Albuquerque, New Mexico, picking up the local cuisine, in addition to working at Wildflower in the Central West End with his sister, owner Tracy Czarnec. And chef Logan Maus developed his culinary skills as a young cook in Germany and later at Square One Brewery.
As for the menu? Here’s a rundown:
Consider a quartet of tacos for breakfast. We tried the Sunrise, with egg and bacon avocado, pico de gallo, roasted tomato salsa, and cheddar. Still on the list to try: Spicy Chorizo, the Veggie, and the classic Steak & Eggs. Lunch tacos include varieties with duck confit, a crispy pork belly take on a BLT, spiced portobellos, Southwest roasted chicken, mahi mahi, and pulled pork. The taco most likely to draw comments? The Hipster, with sweet potatoes, black beans, avocado, cheese, cilantro, and lime aioli.
Hatch green chiles are in everything from tacos to burgers to soups. The signature cheddar jalapeno biscuits with green chile pork sausage gravy are a must try.
Green chili is another staple. It pops up in the potato soup, cheddar grits with shrimp, breakfast burritos, chicken enchiladas, and more. The El Paso burger even comes with a house-made chili relleno and green chili queso.
Try the street corn and the corn cakes. The former consists of corn kernels cut from the cob and served with Hatch green chiles, sour cream, and sliced green onions. The latter are also seriously delicious, loaded with corn kernels and crisp bacon pieces, then topped with carmelized onion butter, honey and maple syrup.
Look for happy hour soon. BLT’s is currently open for breakfast and lunch (see hours below), but the owners plan to increase the hours the future. “We plan to have a very nice happy hour,” says bartender Stephanie Callaway.
