The Origin Story
Blake Chanslor first introduced the Lotaburger to the world in 1952 from a simple little hamburger stand in Albuquerque, New Mexico. Blake’s new burger became an immediate hit. For 60 years the signature “Lotaburger” and it’s smaller clone, the “Itsaburger”, have been made to order using only USDA Certified Angus Beef and the freshest produce on perfectly toasted buns.
Lotaburger lotcations can be found throughout the beautiful state of New Mexico. In addition to the Lotaburger, our menu features Blake’s “special recipe” red chili with beans, award-winning breakfast burritos, seasoned and regular fries as well as rich, creamy shakes! Our Lota-Lovers can also enjoy BBQ pulled-pork sandwiches, superior Nathan’s hot dogs, onion rings and whatever else your hungry heart desires.
Blake’s is New Mexican through and through. Blake’s Lotaburger serves it’s own formula of New Mexican Green Chiles. Our heat is home grown! When ordering a Green Chile Cheeseburger from Blake’s you know you’re getting the real “New Mexico” style burger!
Our Green Chiles
Green chile has been around for at least 6,000 years and has become the defining ingredient of New Mexican cuisine. Many give credit to Blake’s Lotaburger for introducing the green chile to the hamburger . In the early years the owners at Blake’s noticed that many customers were coming in with their own green chiles to put on their otherwise perfect Lotaburgers. Finally, they caught on and started adding it themselves. Blake’s has been known for their chiles ever since!
Blake’s only uses New Mexican grown green chiles from the Hatch growing region. According to the BBC World News “The Worlds Best Green Chile” is grown in the Hatch growing region.
Blake’s 1st hamburger hamlet was a 270 square foot building at Southern and San Mateo and hamburgers were selling for 35 cents. That was more than 50 years ago. The commitment to quality was important then and likewise is now. As Lotaburger grew the founder wanted to make sure that the quality continued and over 20 years ago turned to Certified Angus Beef (CAB) to help ensure that. The Certified Angus Beef Programbegan in 1978 as a way to provide assurances of beef quality. Looking back over all of this time one employee of 43 years recently said that she remembers well the change to CAB and felt that it helped maintain the companies high quality standards. You can hear the pride she has for how good our products are as she tells this story and thinks back to that time.
Today Certified Angus Beef LLC (CAB) functions as a not- for profit division of the American Angus Association and is made up of more than 33,000 Angus breeders who are dedicated to producing high quality beef, superior in taste and tenderness. The CAB brand is the industry’s oldest and most successful. It takes that type of commitment to stay on top over a lot of years. Blake’s and CAB have been at it a long time.
The farmers and ranchers who bring you Certified Angus Beef are committed to quality. Their goal is to provide a mouthwatering eating experience and they have your satisfaction in mind at all times. The Certified Angus Beef ® brand. It’s so good, less than 8% of all beef makes the grade.