My good food friends Bruce “Sr Plata” Silver and Larry McGoldrick, the Professor with the Perspicacious Palate at Limonata in Albuquerque
Ruben Hendrickson was my best friend! That’s a claim dozens of Ruben’s friends can make because that’s precisely how Ruben made us all feel. Ruben had the rare gift of being truly present and fully attentive in every conversation he shared with his friends and family. On Friday, June 3rd, we bid our final good byes to my friend–one of the kindest, most humble and giving people I’ve ever been blessed to know. Ruben was taken from us all too soon. He would have turned 59 on August 3rd. Ruben and I were brought together by our shared love of food, but became friends because of our love of family. We traveled the Rio Grande corridor together–from Hatch to Chimayo–in pursuit of the best carne adovada in New Mexico. Carne adovada was just one of his passions (hence the frequent references to my “adovada adoring amigo” on the blog). So were barbecue and craft beer. Ruben didn’t just sit back and passively enjoy the things he loved. He pursued them vigorously and meticulously, becoming an excellent cook (only Mary & Tito’s, his favorite, makes a better carne adovada) and brewer. He lived and loved life with a similar passion…and we sure loved him. Godspeed, my friend.
Shortly after the Breaking Bad episode aired in which a waiter at Garduno’s (great name for a restaurant) kept trying to hawk the restaurant’s table-side guacamole at inopportune times, sales of the guacamole saw a significant increase with some 35-percent of customers ordering it. Most customers cited the episode as the reason for ordering the guacamole. Some tourists visit the restaurant to have their photos taken at the table in which the Whites and Schraeders could have shared in the most awkard guacamole in television history. Perhaps table tensions would have been allayed had they ordered the guacamole which tabelog ranked as the fifth best guacamole in America. According to Tabelog, “Quality ingredients and customer service are the main focus, and this shines through in the guacamole. Prepared table-side and from fresh ingredients, Garduno’s does the classic guacamole in a memorable way.
At the risk of introducing an irritating earworm, who can ever forget the Dr. Pepper jingle “Dr. Pepper, so misunderstood. It tastes different and millions of people love the difference of Dr. Pepper. So misunderstood.” As with Dr. Pepper, different can be good. So says Thrillist which compiled a list of America’s 13 most misunderstood cities, cities “that are way cooler than anyone gives them credit for.” Topping the list (only because it was in alphabetical order) is Albuquerque, described as “the perfect place to start your meth empire if you’re a science teacher.” Thrillist conceded that the Duke City’s food scene has plenty to offer, citing Los Poblanos as “a tiny reservation/inn worth snagging a scarce reservation. The feature also indicated “you’d also be remiss not to eat some green chile while you’re in town, and El Pinto’s enormous-but-always-full restaurant (get the red chile ribs and one of the strong margaritas) does the trick. And for an evening in extremes, eat dinner at the upscale, seasonal NM-cuisine spot Farm & Table.
Try dining al fresco in Phoenix, Tucson or even El Paso and you risk being as cooked as your meal (or at least feeling that way). For dining in the great outdoors anywhere across the Southwest, you can’t beat Albuquerque whose moderate climates (and especially its cool evenings) make it an ideal milieu for luxuriating under the shade of a tall tree or patio’s canopy. In compiling its list of the 100 best al fresco dining restaurants in America for 2016, Opentable.com considered the opinion of more than five-million restaurant reviews submitted by verified Open Table diners for more than 20,000 restaurants across the fruited plain. Only two restaurants in New Mexico made the list: Farm & Table in Albuquerque and Indigo Crow in Corrales.
Travel & Leisure acknowledges that even “fast food chains are hawking the farm-to-table trend” which leaves consumers feeling that “every restaurant is green to some degree.” Still, within the true farm-to-table movement, there are some restaurants which “stand out from the pack by not only creating exciting innovative cuisine with a locally sourced menu, but also by applying that same eco-minded culinary philosophy to every aspect of the operation.” Travel & Leisure consulted with experts across the fruited plain to uncover the best eco-friendly restaurant in every state. New Mexico was well-represented by La Merienda at the Los Poblanos Historic Inn and Organic farm. La Merienda was described as “a green oasis that pays homage to the pioneering farm-to-table roots of pueblo cuisine. Everything on the menu—from the micro greens to the bacon to the honey and jujubes—is sourced on-site.”
In 2008, America was introduced to Dennis Apodaca, the pioneering chef at Eli’s Place (formerly known as Sophia’s Place) when Dennis wowed Food Network Star Guy Fieri during an episode of Diners, Drive-Ins and Dives. Eight years later, Dennis will make his second Food Network appearance, this time in an episode of Chopped, a program which challenges four chefs to create dishes out of mystery ingredients. The winner gets $10,000, but more importantly, an opportunity to showcase culinary talents across the country. The show will be taped in August and will air later this fall.
Cherry Tart and Almond Tart from Chez Mamou in Santa Fe
The term “underrated” has connotations of being underestimated or being rated or valued too low. Perhaps it’s because the Land of Enchantment tends to rank with Mississippi and Arkansas on the bottom end of many quality-of-life ratings, New Mexicans feel our beloved state is underrated even when we’re ranked near the top. Despite those quality-of-life ratings, we believe we’re number one in everything. In its Lifestyle section, MSN published its list of the most underrated restaurant in every state. “Whether it’s because of the understated appearance, hidden location or lack of publicity, these restaurants serve great food and everyone should know it.” New Mexico’s most underrated restaurant is Albuquerque’s Dog House. According to MSN “ What the Dog House may lack in ambiance they make up for in the taste of their chili dogs. Breaking Bad even used the Dog House as a filming location.” To really understand the Dog, House, you’ve got to read the assessment penned by Bob of the Village of Los Ranchos on my review.
“Land of the Free, Home of the Heavy.” That’s how Thrillist subtitles its feature “The Best States to Get Fat In.” You would think—considering the Land of Enchantment has the best food in the world—that we would top this list, however, perhaps because we’re a fitness-minded citizenry, New Mexico ranked only 31st. According to Thrillist “The greatest trick New Mexico ever pulled was convincing the world that if you douse everything in green chile it basically counts as eating your vegetables, even if said “everything” happens to primarily involve various meats, tortillas, and melted cheeses. For real, it’s a great trick.” There’s no trick to it. Green (and red) chile makes everything taste better!
Who can ever forget Homer Simpson’s bucket list? Predictably it consisted of a bucket of fried chicken, a bucket of shrimp, a bucket of tartar sauce, a bucket of chili and a bucket of popcorn all washed down with a bucket of cholesterol medicine. As with most gourmands, Homer’s bucket list was replete with culinary options. Thrillist compiled its Great American Bucket List: 50 Restaurants to Try Before You Die, listing restaurants whose “overall experience — yes, the food, but not just the food — is so spectacular in its singularity that it’s worthy of telling others to seek out before they kick the bucket.” The Land of Enchantment’s sole representative is Bernalillo’s iconic The Range Cafe which Thrillist described thusly: “When it comes to green chile options, this cafe does, in fact, have range. It also has “ranges,” as in the nickname for the vibrant, vintage toy stoves that adorn the walls.”
Purewow.com, an online presence “dedicated to finding ways to make your life more interesting, beautiful and manageable” compiled a list of “the most iconic restaurants in every single U.S. state,” ostensibly the restaurants which “have emerged as the ultimate representation of each and every state.” New Mexico’s representative was Santa Fe’s Cafe Pasqual. Purewow’s synopsis: “Since 1979, visitors have lined up outside Café Pasqual’s turquoise door for New Mexican classics with an inventive twist. (Think: green chili burgers and huevos barbacoa.) The colorful restaurant also houses an art gallery on the second floor.” Green chili burgers? Unless Texans have started dying their “chili” green, there’s no such animal!
Tempura Cheesecake from Naruto in Albuquerque
Brunch–it’s the best of two worlds–not quite breakfast and not quite lunch, but the best of both. It’s a leisurely weekend repast which makes you feel you’re getting away with something, as if you’re defying your mom’s mandate not to have dessert before the main entree. More than five million verified OpenTable diner reviews of more than 20,000 restaurants across the nation were used in the compilation of the 100 Best Brunch Restaurants in America for 2016. Surprisingly the only restaurant in New Mexico making the list is the Duke City’s own Farm & Table. Going strong since 2012, Farm & Table is a veritable oasis of green amidst Albuquerque’s earth-tone and concrete modernity. With an enviable balance of sweet and savory deliciousness, its brunch options are bountiful and beauteous.
Readers of USA Today and 10Best were given the opportunity to select the very best of the best from among so many outstanding green chile cheeseburgers throughout the Land of Enchantment. A panel of experts picked the initial 20 nominees, and the top 10 winners were determined by popular vote. That popular vote determined Blake’s Lotaburger is the best green chile cheeseburger in New Mexico. Perhaps the most surprising aspect of the final results is that the voting was not dominated by purveyors of New Mexico’s sacrosanct burger in Albuquerque and Santa Fe. The Duke City’s sole representative was the Owl Cafe, a presence in San Antonio since the 1940s. The Owl Cafe was runner-up to Lotaburger. Santa Fe was well represented by Santa Fe Bite in eighth place.
Travel & Leisure took the pulse of its readers to compile a list of America’s Favorite Cities. Thanks in large part to a vibrant culinary scene, the Duke City was rated sixth. Here’s what Travel & Leisure had to say: “Readers rated Albuquerque especially well for its bakeries, such as Golden Crown Panaderia, where the loaves of the signature New Mexico Green Chile Bread are decorated with howling coyotes. But since man does not live on green-chile bread alone, Albuquerque also scored well for local beer (like the wildflower wheat at downtown’s Marble Brewery) and diners. For the latter, the Standard Diner offers comfort food such as bacon-wrapped meatloaf and country-friend ahi tuna. Readers also applauded the city for feeling like a good value.”
Travel & Leisure didn’t define how it distinguishes between a city and a town, but for Santa Fe it probably wouldn’t matter. The City Different is beloved regardless of classification. In its 2016 compilation of America’s Favorite Towns, Santa Fe ranked third. As is often the case, the city…er, town’s burgeoning culinary scene is just one of many reasons it’s held in such esteem. According to Travel & Leisure, “It also ranked well for history—like its San Miguel Chapel, the nation’s oldest church, and even its restaurants, like Geronimo, set in an adobe home that dates to 1756. Its lounge offers the opportunity to try the city’s most famous local crop in a creative way: the Norteño margarita is made with Hatch-green-chile-infused tequila, then shaken with an orange liqueur. After a few, you might see why the city also got high marks for its peaceful vibes.”
Sauce Katusu from Magokoro in Albuquerque
“Barbecue festival season kicks off in the spring, with celebrations, cook-offs and competitions held all over the USA until late fall. In general, the barbecue teams and cooks that participate in these festivals pay homage to Memphis-, Texas-, St. Louis-, Kansas City- and Carolina-style barbecue, experimenting with spice rubs, slathering meats with thick, sweet sauces, or dressing shredded tendrils of pork with a tart vinegar-based dip.” USA Today included a New Mexico standard among the best cue-fests in the fruited plain: “The Pork & Brew BBQ State Championship is a Kansas City Barbecue Society-sanctioned event in Rio Rancho, N.M. The three-day festival features top barbecue vendors, offerings from local microbreweries, live music and interactive family activities. General admission is $6 for adults and $4 for kids. The winning barbecue teams can go on to participate in larger national competitions.” The Pork & Brew is an annual tradition for me and my friends Larry “the professor with the perspicacious palate” McGoldrick and the Dazzling Deanell Collins, all of us certified Kansas City Barbecue Society (KCBS) judges and barbecue aficionados.
Mental Floss, “the international media brand that gives smart, curious knowledge junkies their fix with upbeat, witty explorations of everything from science to pop culture to tech to history” compiled its list of the best burger in all 50 states. The Land of Enchantment’s representative is no surprise considering it’s graced similar lists for years. Mental Floss lavished praise on San Antonio’s Buckhorn Tavern, saying “Food experts across the country continuously name Buckhorn Tavern’s Green Chile Cheeseburger one of the best burgers in the U.S. The small, family owned Buckhorn Tavern is so popular that many visitors actually plan their trips around this burger hot spot.
Americans seem to love lists and often seem willing to forgive list-makers when less than completely accurate choices are made. It’s all in good fun save for those of us who want the world to know there’s a difference between the cuisines of Old Mexico and New Mexico. The most recent culprit in committing this geographic faux pas is Tabelog, a “dynamic, interactive environment where users can come together over a shared passion for fine dining.” In its “10 best Mexican Restaurants in America,” Tabelog listed Santa Fe’s The Shed restaurant as America’s second best pantheon for Mexican cuisine, all-the-while indicating “Rooted in Northern New Mexico cuisine and hospitality, The Shed has been around since 1953.” Perhaps the most offensive statement for New Mexicans was “Any true lover of Mexican cuisine must make a point to hit this spot for an amazing experience.” While the experience will certainly be amazing, it won’t be Mexican.
Pardon my gratuitous self aggrandizing here, but I was tickled pink to read Kitson Harvey’s shout-out to “some of my favorite local bloggers, not on Duke City Fix.” Here’s what the brilliant Kitson wrote about your favorite sesquipedalian sybarite. “Gil Garduño @ Gil’s Thrilling (and Filling) Blog. This is THE Albuquerque food blog. This past week he made a return trip to Joe’s Pasta House in Rio Rancho and, along with his new review, includes the text of his past reviews so we can see whether/if his opinions have changed over time. This blog is a major resource for local eaters, and I love his reason for not including wine pairings (check the FAQs for the answer).” Right back atcha, Kitson. I’ve been a huge fan for years.
It’s no April Fool’s Day joke. On April 1st, LotaBurger launched its very first Arizona location, expanding its burger empire to three states (in 2004, Lotaburger debuted in El Paso, Texas). Tucson’s burger aficionados will quickly discover why the 2006 edition of National Geographic’s Passport to the Best: The 10 Best of Everything book, declared LotaBurger serves the “Best Green Chile Cheeseburger in the World“. Going strong for well over six decades, LotaBurger was a New Mexico only institution for all but the past 62 years, but not appears poised to conquer new culinary horizons.
It’s been oft said by chefs that “you eat with your eyes first. Although the senses of taste, smell, and vision are distinct, visual stimuli have been shown to alter your perception of those senses. Tabelog, an “online community for foodies by foodies,” compiled a list of America’s 13 most scenic restaurants, eateries boasting of amazing panoramas from every angle. New Mexico’s sole honoree is the High Finance Restaurant at the top of the Sandia Peak Tramway. According to Tabelog, “With enormous views of the Rio Grande Valley and the Land of Enchantment, High Finance Restaurant offers one of the most unique scenic meals in the country.”
Wings with Buffalo Garlic Sauce from Bucket Headz in Albuquerque
Over the years there have been a number of national online presences purporting some level of expertise about New Mexican cuisine. They publish “best of” features that leave locals asking “huh” and “why was this restaurant selected?”. At other times those “best of” features show a level of savvy that surprises locals. Such was the case when Spoon University, “the everyday food resource for our generation, on a mission to make food make sense” selected the cheeseburger from Burger Boy in Cedar Crest as the Land of Enchantment’s best. Spoon University’s “best burger from every state” feature indicated “Although they offer a few different burgers for a cheap price, most choose the classic cheeseburger, which also comes with fries.” Most New Mexicans we know order their burger with green chile.
What type of restaurant might be named to MSN’s 50 best restaurants in America list? You’re probably thinking it’s some posh fine-dining establishment featuring nouveau French cuisine. “Best,” as we all know is a subjective term subject to individual interpretation. MSN’s list showed some out-of-the-box thinking in naming Albuquerque’s Guava Tree Cafe as the 31st best restaurant in the fruited plain. According to MSN, “this little restaurant has great Caribbean and Latin American-inspired food. With many Cuban type sandwiches and avocados in most of their food, this place definitely has the delicious lunch thing down.”
Innovative chefs ply their trade all across the fruited plain with some of the very best working across the southwest. Dorado, an online magazine which “celebrates the rugged and eclectic spirit of the Four Corners region” compiled a list of “seven Southwest chefs we love.” New Mexican chefs which made the list included Rob Connoley, the James Beard award-nominated forager from Curious Kumquat in Silver City; Ahmed Obo, the Kenya native who fuses traditional Kenyan dishes with Caribbean flavors at Jambo; and Erin Wade, who’s made really big salads really delicious in Vinaigrette which has a presence in Albuquerque and Santa Fe.
Thrillist, the online presence “obsessed with everything that’s worth caring about in food, drink” compiled a “state-by-state ode to the edible (and drinkable!) dynamos that have literally changed the shape of America (because we’re fatter now). In its “Every State’s Most Important Food Innovation” feature, Thrillist declared (what else) green chile as New Mexico’s choice. According to Thrillist, “Chiles only came to the region post-Columbus, and the chiles you so enjoy today are the results of painstaking research in the early 20th century at New Mexico State University meant to isolate varieties that would thrive in the arid climate there.”
Blueberry Muffin from Desert Grows in Los Ranchos de Albuquerque
Perhaps if our options consisted solely of green chile and pinto beans, more of us might endeavor to become vegetarians. Fortunately for vegetarians, there are many other delicious meat-free choices across the Land of Enchantment…so many that CNN Traveler named Santa Fe as one of the “15 best U.S. cities for vegetarians.” Traveler noted that “like the town itself, Santa Fe’s vegetarian-friendly restaurants offer a number of ways to get out of your comfort zone. Try a fix of the famed local staple, green chile, in a tamale at Cafe Pasqual’s or wrapped in a crispy dosa at the innovative South Indian restaurant Paper Dosa.
Although the Cooking Channel doesn’t grace my cable subscription package, I find comfort in knowing Founding Friends of Gil (FOG) member Jim Millington was able to watch the channel’s “Cheap Eats” show when it featured host Ali Khan visiting beautiful, sunny Albuquerque. Jim reports that “the show is pretty much like Rachael Ray’s old Twenty Dollar a Day show except that Ali lacks Rachael’s cuteness and he has $35. His first stop was at the Tia B’s La Waffleria for vegan waffles which he found to be wonderful. Next stop was the Route 66 Pit Stop for the famous green chile cheeseburger which knocked his socks off. Third was Rebel Donuts. He didn’t even get a donut shaped one. It was long, stuffed and topped with bacon. Papa Felipe’s introduced him to the amazement of carne adovada stuffed in a sopaipilla.” Thank you, Jim.
Hollywood has discovered one of New Mexico’s most enchanting qualities. It’s the state’s chameleon-like ability to transform itself to virtually any location movie producers wish to portray. Thanks to its preternaturally diverse topography, various locations throughout the Land of Enchantment have been featured in more than 600 productions over the years, touching virtually every corner of the state. In many instances, New Mexico doubles as some far-away exotic locale and not necessarily within the surly bounds of Earth. The filming location for the 2016 movie Whiskey Tango Foxtrot may have been Albuquerque, but it’s a Duke City many of us won’t recognize. Stretching its acting chops, Albuquerque portrayed Afghanistan in the movie. During an appearance on the Tonight Show, starring actress Tina Fay explained “New Mexico looks a lot like Afghanistan, weirdly, but with really good burgers with green chiles.” You won’t find green chile cheeseburgers in Afghanistan.
Speaking of doubling for something else, several years ago Rebel Donut gained tremendous notoriety for creating a donut mimicking the potent crystal blue meth made famous by AMC’s Breaking Bad series. More recently, Rebel Donut was honored on Food Network Magazine as one of a dozen “best in dough,” an honor bestowed upon fun donuts. The honoree is Rebel Donut’s pina colada donut, a vanilla cake donut dipped in coconut rum glaze then raw coconut with buttercream frosting. Unlike the Breaking Bad donut which has no actual blue meth, there is actual real rum in the pina colada donut. It’s one in a small line of adult donuts though it can be made “virgin” as well.
There are dozens of annual sweets and dessert festivals across the fruited plain. USA Today honored just a handful of the most popular, inviting readers to “sweets festivals worth traveling to indulge in.” One of the festivals garnering a mention is Albuquerque’s own Southwest Chocolate & Coffee Fest in March. “The festival features both baking and eating contests, welcoming all ages and skill levels.” More than 120 vendors and 17,000 festival-goers attend” the event according to USA Today.
How many times have you heard it said “only in New Mexico.” Frankly, every state has unique features, landmarks, personalities and quirks that set it apart from other states. Recognizing the uniqueness of each state is the goal of OnlyInYourState.com, an online presence which takes a fun, informal approach to helping readers discover things to do in each of the 50 states. Anyone can write about New Mexico’s enchanting enchiladas and bounteous burritos. OnlyInYourState dares to point out “13 Pizza Places in New Mexico So Good Your Mouth May Explode.” Interestingly, you have to go all the way down to number six before a pizza from Albuquerque is even mentioned. According to the writer, the five best pizzas in New Mexico are the Rooftop Pizzeria in Santa Fe, J.C.’s Pizza Department in Las Vegas (with a branch in Albuquerque), The Pizza Barn in Edgewood, Zeffiro Pizzeria Napoletana in Las Cruces and Forghedaboudit in Deming. How many of us even know these pizza places exist?
“Santa Fe’s small, intimate and upscale dining scene provides ample restaurants with hushed lighting, tranquil outdoor seating and a unique fold of Southwestern, American and French cuisines.” Foodandwine.com invited its readers to reserve a table or two at the most romantic restaurants in Santa Fe. The list includes Eloisa, the James Beard award-nominated restaurant from chef John Rivera Sedlar; Izanami, the traditional Japanese izakaya restaurant; Luminaria, where lantern-lit courtyard dining awaits; The Anasazi, a rustic-chick restaurant melding Southwestern and Latin influences; and Santacafe, with its Georgia O’Keefe inspired dining room. Romance is definitely in the air at these restaurants.
22 Words, an online presence which purports to be “your source for the crazy, curious, and comical side of the Web” and offers “funny and fascinating viral content as well as more obscure (but equally interesting) pictures, videos and more” put together its list of the “BEST things to Eat in Every State.” It’s a no-brainer to declare the best thing to eat in New Mexico: “When chili peppers are one of the state vegetables, it’s a given that you’re known for producing fresh, hot chili-based sauces that are poured on everything from eggs to burritos to burgers.” Spelling “chile” as our neighbors in Texas do just takes something away from the credibility of this otherwise interesting feature.
Chiles Rellenos from Tenampa in Albuquerque
When it comes to perpetuating a successful franchise, Pizza 9 is a ten. Franchise Business Review named the burgeoning enterprise among its “best of the best,” one of the top 200 franchises in America for 2016. As one of only 38 franchises in the food and beverage segment to be honored, Pizza 9 has experienced substantial growth since launching its inaugural store in 2008. Today, the company boasts of more than 20 locations in the Land of Enchantment and Texas with other locations being planned. While the name on the marquee pegs it as a pizza restaurant, Pizza 9 is also one of only a handful of restaurants throughout the Land of Enchantment to offer Italian beef sandwiches, a Chicago area staple.
Zap2it, an online movie and television information network , interviewed cast and creators of AMC’s “Better Call Saul” to find out what restaurants in the Land of Enchantment they frequent. Bob Odenkirk (Jimmy McGill/Saul Goodman) and Michael Nando (Nacho) enjoy Farina Pizzeria in Albuquerque. Producer Vince Gilligan favors Santa Fe’s Geronimo while Patrick Fabian (Howard Hamlin) is a fan of Los Compadres . Rhea Seehorn (Kim Wexler) enjoys the food and ambiance at Los Poblanos Farms. Interestingly, none mentioned restaurants such as Loyola’s, Sai Gon Sandwich and Taco Sal which have made cameo appearances in the series.
Hass Aslami, founder of franchise powerhouse Pizza 9
On March 22nd, the Travel Channel debuted its Bizarre Foods: Delicious Destinations episode showcasing Albuquerque. Instead of highlighting the weirdly wonderful aspects of dining in the Duke City, the show focused on the unique foods Zimmern believes define Albuquerque. Understandably that means chile, both red and green. At the Church Street Cafe, Zimmern touted the stacked green chile enchiladas. For green chile cheeseburgers, Zimmern visited The Owl Cafe on Eubank, explaining this satellite location uses the recipes and preparation techniques of the San Antonio Owl Cafe which originated green chile cheeseburgers. For the most intense, rich and smoking hot red chile, Zimmern recommended Mary & Tito’s Cafe, a James Beard Award-Winning restaurant where carne adovada is a mainstay. Because not even New Mexicans can live on chile alone, Delicious Destinations visited The Pueblo Harvest Cafe for a Tewa taco and piñon rolls from Buffet’s.
In January, Business Insider put together a list showcasing the best restaurant in every state. Paying particular attention to fine-dining establishments, Business Insider declared Santa Fe’s Geronimo as the best the Land of Enchantment has to offer. Less than a month later, restaurant review guide Zagat compiled a line-up called “50 States, 50 Steaks” which honored the definitive slab of succulent beef to be found in every state. New Mexico’s honoree was none other than the Tellicherry-Rubbed Elk Tenderloin at Geronimo. “Served atop roasted garlic fork-mashed potatoes, sugar snap peas, Applewood smoked bacon and creamy brandied-mushroom sauce,” the Elk Tenderloin is indeed divinely inspired, a transformative steak.
Shortly after Zagat’s affirmation of New Mexico’s premier steak, Geronimo’s uber-talented executive chef Eric DiStefano passed away unexpectedly. Tributes to the chef centered not as much on his greatness as a culinary virtuoso, but on what a kind and gentle soul he was. He was a man beloved in the community, a man who touched many lives as well as palates. My friend Billie Frank who knew him well wrote a very touching feature on Chef DiStefano on Santa Fe Travelers. Billie and I agreed that every apron in Santa Fe should be at half-mast. Godspeed Chef.
It speaks to the remarkable consistency with which New Mexico’s very best chefs perform night in and night out that in 2016, the state’s five semifinalists for the James Beard Foundation’s Best Chef Southwest are repeat honorees. To be named a semi-finalist is to be recognized as among the very best from among the elite. The level of competition throughout the Southwest (Arizona, Colorado, Texas and New Mexico) is extremely high. Semifinalists for Best Chef Southwest for 2016 include Jennifer James of Jennifer James 101 in Albuquerque, Martin Rios of Restaurant Martin in Santa Fe, Jonathan Perno of La Mierienda at Los Poblanos in Los Ranchos de Albuquerque and Andrew Cooper of Terra at the Four Seasons Resort Rancho Encantado in Santa Fe. Eloisa, Chef John Sedlar’s tribute to his grandmother, was nominated for Best New Restaurant.
Rancho de Chimayo was announced as one of five recipients of the James Beard Award’s “America’s Classic” honor. A James Beard Award signifies the pinnacle of achievement in the culinary world, the country’s most coveted and prestigious culinary award while the “Americas Classic Award” honors “restaurants with timeless appeal, beloved for quality food that reflects the character of their community, and that have carved out a special place in the American culinary landscape.” Rancho de Chimayo is the true, timeless American classic–beloved in the community with the highest quality food reflecting the character of New Mexico.
No doh about it. Homer Simpson would drool over the Thrillist’s compilation of the best donut shops in America, thirty-three purveyors of confectionery excellence. Only one of the Land of Enchantment’s decorated domiciles of donut deliciousness made the list. Santa Fe’s Whoo’s Donuts were a revelation to Thrillist writers who described the blue-corn donut experience as “like eating a corn muffin that has been put into a culinary witness-protection program and comes out with a totally new identity, but is more delicious.” While the analogy may be a bit lame, Whoo’s Donuts are fantastic.
“Kiss me, I’m drunk.” While that quote may sound as if uttered by Richard Burton or Joe Namath, it’s how Buzzfeed subtitled its “Best Irish Bar in Every State” feature. Regardless of what the subtitle may or may not have implied, the feature acknowledged that “a good Irish bar isn’t just a bar. It’s home.” Buzzfeed consulted the good folks at Yelp for the top-rated Irish spots in every state. The Land of Enchantment is well represented by Albuquerque’s Two Fools Tavern where “the hardest part is deciding if you want the boxty, fish and chips or the bangers and mash.”
For the Love of Meat – Airing in Santa Fe on Wednesday, March 9th at 7PM. (Click Image for More Info)
Best in the country. It’s one thing to give yourself that title, it’s another to earn it. Chef Todzilla’s Mobile Cuisine, a Roswell food truck earned it! In a poll of the best food trucks in the fruited plain, Chef Todzillas garnered almost half the 4,700 votes cast while competing against food trucks in such cosmopolitan behemoths as Dallas and Las Vegas. Chef Todzilla prides itself on using fresh, local, never frozen ingredients and has a burger menu to be envied. The chorizo burger is reputed to be addictive.
On Wednesday, March 9th at 7PM, the Violet Crown Cinema in Santa Fe will screen a documentary on barbecue as it is incomparably prepared in Central Texas. Entitled “For the Love of Meat,” the documentary introduces some of the top barbecue pit-masters in Central Texas. This documentary comes with a warning: It will make you hungry for some brisket. Purchase your tickets here.
High Point Mac (Choice Center-Cut Steak and Green Chile) from The Point in Rio Rancho
Not since Adam and Eve have ribs been as oft-discussed as they are today. Barbecue restaurants throughout the fruited plain strive for melt-in-your-mouth pork and beef ribs. Ribs are the most popular of all barbecued meats, caveman cuisine at its very best. In a program called Top 5 BBQ in America, the Food Network celebrated barbecue ribs in such barbecue hotbeds as Tennessee and North Carolina. Admittedly Albuquerque isn’t the first place you think of for great ribs, but the Food Network fell in love with the red chile ribs from El Pinto, ranking them third in the country. “The secret to their mouth-watering spicy ribs is a paste made of dried caribe chiles rubbed onto the meat and allowed to marinate for 24 hours.”
“From new attractions and massive additions to quirky flavors, big birthdays and booze, 2016 promises to be a good year for the curious traveler.” CNN compiled a list of 16 things to see and do in the U.S. in 2016. Arguably the most delicious destination to be enjoyed this year is New Mexico’s very own Green Chile Cheeseburger Trail. “With nearly 100 spots to sample, the Trail is a tasty way to add a little spice to your life this year.” Among the purveyors of incomparable green chile cheeseburgers listed were Sparky’s in Hatch and 5 Star Burgers with locations in Albuquerque, Santa Fe and Taos.
My friend Darren contemplates his meal at Magokoro
In December, 2015, you read on this blog that Zagat, a national online and print restaurant review medium, had selected as New Mexico’s very best dessert not something unique to the Land of Enchantment, but a bundt cake you can find at a chain with locations throughout the fruited plain. Spoon University, the self-professed “everyday food resource for our generation, on a mission to make food make sense” made a lot more sense than Zagat, naming New Mexico’s best dessert as bizcochitos from the Golden Crown Panaderia. Spoon described them as “sweet, cinnamony cookies” that became the “official state cookie almost 20 years ago” and “deserve to graduate onto the official dessert.”
Business Insider didn’t limit itself to cookies, naming the best restaurant in every state. Sifting through their own list of the best restaurants in America, James Beard Award nominations, expert reviews, and local recommendations, paying particular attention to fine-dining establishments, Business Insider declared Santa Fe’s Geronimo as the best in the Land of Enchantment. “Noted for its impeccable service and complex dishes,” Geronimo “boasts a host of mouthwatering dishes.”
With almost twice as many flavor-characteristics discernible by human senses than wine, coffee is next to water, the world’s most popular beverage with 400 billion cups consumed yearly (1.4 billion cups daily) across the globe. The Huffington Post and Foursquare users compiled a list of the best places for coffee in every state across the fruited plain. With cups touting them as “passionate about coffee,” the Land of Enchantment representative was Satellite Coffee, an Albuquerque presence with eight locations throughout the city.
“Until recently, Tim Harris, of Albuquerque was the only restaurant owner in the country with Down syndrome. But what drives a restaurateur who has lived for his business to close up shop? A girl he loves more than anything.” In a very touching report the CBS news show Sunday morning profiled Harris and his decision to close his popular restaurant Tim’s Place to move to Denver where he could be close to the love of his life. When Tim launches his restaurant in Denver, it’s a sure bet the Mile High City will embrace him as warmly as the Duke City did.
Santa Fe Chef Marc Quiñones who plies his craft at Luminaria competed with four other chefs on the Food Network’s “Cutthroat Kitchen,” a reality cooking show. Cutthroat Kitchen features four chefs competing in a three-round elimination cooking competition. The contestants face auctions in which they can purchase opportunities to sabotage one another. Each chef is given $25,000 at the start of the show; the winner keeps whatever money he or she has not spent in the auctions. While the talented chef didn’t win the competition, every guest at Luminaria is a winner when they get to partake of his culinary fare.
For years, Santa Fe has been regarded as one of the nation’s premier tourist attractions as well as one of America’s best dining destinations. This culinary Mecca hosted its inaugural Santa Fe Foodie Classic, highlighting classic flavor combinations as well as new techniques demonstrating the future of Southwestern cuisine. Several events were held in which some of the city’s very best chefs showcased their talents over a three-day period.
For more than 35 years, the Roadrunner Food Bank of New Mexico has been serving the state’s hungry. As the largest Food Bank in the state, it distributes more than 30 million pounds of food every year to a network of hundreds of partner agencies and four regional food banks. Through that network, the Food Bank is helping 70,000 hungry people in our state weekly. That’s the equivalent to feeding a city the size of Santa Fe every single week. Every January, the Food Bank hosts the Souper Bowl, its largest fundraiser, an event in which restaurants across the metropolitan area prepare and serve their tastiest soups to hundreds of people and several hungry judges who get to weigh in on their favorites. This year’s winners were:
People’s Choice Winners – Soup
1st Place and Souper Bowl Champion: Artichoke Café for their Butternut Squash and Coffee Soup; 2nd Place: SoupDog for New Mexico meets New Orleans Gumbo; 3rd Place: Bocadillos Café and Catering for New Mexico Clam Chowder
Critics’ Choice Winners – Soup
1st Place: Zinc Bistro and Wine Bar for Roasted Chicken and Red Chile Dumpling Soup; 2nd Place: Bien Shur at Sandia Resort and Casino for Fire Roasted Poblano Cream Soup with Corn and Crawfish Salsa; 3rd Place: The Ranchers Club of New Mexico for Bison Posole
People’s Choice Winners – Vegetarian Soup
1st Place: Street Food Asia for Malay Curry PPP Chowder; 2nd Place: Il Vicino Wood Oven Pizza for Vegetable Minestrone; 3rd Place: Turtle Mountain Brewing Company for Green Chile Cheddar Ale soup
People’s Choice – Dessert
1st Place: Nothing Bundt Cakes for Bundtinis; 2nd Place: Theobroma Chocolatier for Assorted Chocolates; 3rd Place: Gardunos Restaurants for Biscochito Flan
People’s Choice – Booth Winner: Bien Shur Restaurant
On the same weekend, The Food Depot in Santa Fe holds its own Souper Bowl event. This year more than 1,200 people enjoyed the best soups some 28 restaurant chefs across the City Different had to serve. Winners of the 2016 event were:
Best Cream: Rio Chama
Best Savory: Four Seasons Resort Rancho Encantado Santa Fe
Best Seafood: Sweetwater Harvest Kitchen
Best Vegetarian: Paper Dosa
Best Overall Soup: Sweetwater Harvest Kitchen