Cazuela’s adds buzz with new microbrews

Cazuela’s Mexican Grill owner Francisco Saenz opened his microbrewery in January at the back of a formerly little-used banquet room in his 5,000-square-foot restaurant at 4051 Sara Rd.

The innovation has brought a steady stream of customers, even mornings and lunch times as employees working shifts at nearby Intel enjoy a happy hour before starting their weekend, Saenz said.

	Cazuela’s Mexican Grill and Microbrewery What: Breakfast, lunch and dinner; range of house-produced craft brews. Where: 4051 Sara Rd., Rio Rancho Hours: 9 a.m.-8:30 p.m. Monday to Thursday, 7 a.m.-9 p.m. Friday and Saturday, 8 a.m.- 5 p.m. Sunday.

The banquet room adjoins a 5,000-square-foot partially covered patio area with a view of the Sandia Mountains. It is available for receptions and parties.

Saenz hit on the microbrewery idea when he was looking for ways to boost business. Locally produced beers have grown in popularity in recent years and the Albuquerque metro area has seen a number of new outlets including Marble Brewery, La Cumbre Brewing Co. and Broken Bottle.

Launching a brewery is no easy task, Saenz said. He estimated he’s invested about $500,000 in modifications to the building and buying equipment. It took about a year to get the federal and state required licenses. Finding equipment in the United States also proved problematic and Saenz eventually turned to a Canadian supplier.

His brewmaster is Mike Campbell, who began his career at Tractor Brewing and moved to a Santa Fe brewery before spending time with Ghost River Brewing in Tennessee.

Cazuela’s specialty brews now include a Mexican-style lager called Acapulco Gold, an India Pale Ale (IPA) called Chupacapra and a cream ale that gets its distinctive taste from dropping hot stones into the brew during the initial process.

Jude Sanchez, manager of the microbrewery at Cazuela’s Mexican Grill, pours a beer for a patron. (Adolphe Pierre-Louis/Journal)

Customers can taste the offerings and buy them on tap at the restaurant or in a growlers, half-gallon glass jugs, to take away. Saenz plans eventually to bottle his brews.

The restaurant is open daily for breakfast, lunch and dinner. It specializes in dishes such as carne adovada, tamales, chimichangas, enchiladas and Mexican seafood dishes.
— This article appeared on page 11 of the Albuquerque Journal