Gate B7 in Terminal 1 is the landmark for Dion’s ranch fix.
This Dion’s sits airside in Terminal 1 near gates B5–B9, and it’s the only spot in ABQ serving the local pizza-and-subs chain people grew up on. Hours usually track with morning and evening departures, roughly 10:00–20:00, but it can close earlier on quiet nights. Expect airport pricing: slices run a couple of dollars higher than in town and whole pies are more of a splurge than at a regular Dion’s on Montgomery or Coors.
Menu is the standard Dion’s lineup: pizza by the slice or whole, subs, and salads, with that ranch everyone talks about. A slice and ranch cup runs under $10, while a small salad with extra ranch adds another $6–$8. Locals in reviews mention grabbing a pepperoni slice and ranch as their go-to “taste of Albuquerque” before boarding. Whole pies can take 15–20 minutes during rushes around the 17:00 bank of flights.
Watch out for the lunchtime and early evening crunch; several Google reviewers report 20-minute waits that cut into pre-boarding for flights like WN to DEN or DAL. Prices are noticeably higher than city branches, and seating near B7 fills quickly. On the plus side, this location sells bottled Dion’s ranch, which regulars buy for out-of-state family and toss into checked bags or carry-ons under the 3.4 oz rule if it’s a small bottle.
Regulars scan the overhead menu while in line, order slices instead of whole pizzas when boarding is inside 30 minutes, and ask for extra ranch on the first ticket. One more local move: grab a salad and ranch to go and eat it mid-flight on a longer leg, like ABQ–ORD. Tip: if your boarding pass shows Group C or later, you usually have enough time for a slice plus a bathroom stop before heading to the gate.