Post-security in Terminal 1, Dion’s brings local ABQ pizza inside the checkpoint.
This is the same New Mexico chain locals line up for in town, but here you’re grabbing slices, salads, and that signature Dion’s ranch inside security at Albuquerque International Sunport. Expect a solid $-tier option with a 3.8 rating, not a full-menu flagship. It works best if you want something you can carry back to your gate without juggling boxes.
Dion’s sits airside in Terminal 1, so you’re fine once you’ve cleared TSA and don’t want to go back landside for food. Multiple Google reviewers mention taking their order straight to seats near gates rather than eating at the counter. Figure airport pricing: a couple dollars higher than city locations, but still cheaper than most sit-down spots in ABQ.
The kitchen here leans on pizza by the slice, basic salads, and bottled drinks instead of build-your-own pies. Reviewers like Trent H. point out that the pizza is “close to what you get in town,” just with fewer customization options. If you want the full Dion’s menu with specialty pies or subs, that still lives in the city, not in the terminal.
Order a pepperoni or cheese slice and add extra ranch; multiple locals call the ranch the move, same as at off-airport stores. Salads with ranch also show up in reviews from regulars trying to stay lighter before a flight. Skip any slice that’s clearly been under the warmer too long; a few people complain about lukewarm, less-crisp pizza during slower periods.
Lines around the lunch rush, roughly 11:30–13:00, can snake out a bit, though one reviewer notes they move quickly. If you’re tight on time, grab a pre-made slice and ranch, pay, and walk it to the gate instead of waiting for anything custom. Practical tip: hit Dion’s first thing after security, then eat at the gate while boarding starts.