Created: 03/15/2013 8:26 AM
By: Antoinette Antonio, KOB Eyewitness News 4
There's a west coast versus east coast battle at an Albuquerque restaurant.
Which coast does a pastrami sandwich the right way?
California Pastrami does both versions, but the California is their original.
"That's on a hoagie roll, with yellow mustard and pickles," says owner, Joe Rodriguez, who launched the business seven years ago.
"I took my sons out to California and said hey let’s try a pastrami, they'd never tried one before and they loved it," says Rodriguez.
A big career change from construction, Rodriguez started at street corner in Santa Fe and then branched out to a booth at the state fair. Then came the location on Montgomery and San Pedro in Albuquerque.
But it didn't take New Yorkers long to weigh in on the "California-style" pastrami sandwiches.
"The eastern folks swear that the only thing you put a pastrami on is rye bread and with spicy brown mustard," says Rodriguez.
So, he added them to the menu.
Rodriguez says they also keep green chile on hand as an add-on, "We'll do it however they like, but I always recommend try it the way we make it."
What other local New Mexico food should KOB feature?