Delis range from quick-serve corner bodegas with warm sandwiches to Italian or European specialty markets stocking cured meats, imported cheeses, and prepared salads by the pound. A map pin shows where the store is, but it will not tell you if a shop focuses on custom sliced cold cuts, house-smoked specialties, or a sit-down hot lunch menu.
-
Cheese and Coffee
2679 Louisiana Blvd NE, Albuquerque, NM 87110
-
Gourmet To Go
3400 Constitution Ave NE, Albuquerque, NM 87106-1242
Casa Blanca 1
-
Market Place At De
I 40 Exit 108, Casa Blanca, NM 87007
-
The Bossy Gourmet Salsa
Arrowhead Center, 3655 Research Dr, Las Cruces, NM 88003
Pie Town 1
-
Pie Town Tailgate Flea Market
5603 HWY 60 @ Pie Town Pies, Pie Town, NM 87827
Also in New Mexico
Good to know
What is the difference between a butcher shop and a deli?
Butcher shops primarily sell raw cut meats, poultry, and sausages meant to be cooked at home. Delis focus on cured meats, sliced cold cuts, cheeses, and ready-to-eat prepared foods or made-to-order sandwiches.
Can I buy deli meats and cheeses by the pound?
Yes, most traditional delis slice meats and cheeses to order by weight, allowing you to choose the exact thickness and quantity you need. Many also offer pre-sliced packages or made-to-order sandwiches for a quick meal.
Do local delis offer specialty or dietary-specific items?
Many neighborhood delis specialize in specific regional traditions, such as Kosher, Halal, Latin American, or European styles. Prices vary depending on imports, with specialty sandwiches typically ranging from $10 to $18.
What is hanging weight?
Hanging weight is the weight of a slaughtered animal after skinning and evisceration, but before final trimming and dry aging. When purchasing a side or whole animal in New Mexico, local processors charge based on this weight. Browse 5 meat processors across New Mexico on ButcherAtlas to learn more about custom carcass purchasing.
How to make sausage at home?
To make sausage at home, chill high-fat meat and grind it, mix thoroughly with seasonings and ice water until sticky, then stuff into natural casings. Keep all equipment cold to preserve the emulsion and texture. For custom meat grinds and fresh casings, visit any of the 5 specialized meat markets listed across New Mexico on ButcherAtlas.