About This Blog

Sugar Nymph's Bistro in Penasco (Photo Courtey of Deanna Nichols)


Famed tenor Luciano Pavarotti once said, “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”

Hola! I’m Gil Garduño. Welcome to Gil’s Thrilling (And Filling) Blog. I chose the site vanity “nmgastronome” because it truly reflects my passion for the cuisine of the Land of Enchantment–and hopefully describes the level to which my palate has evolved after having visited and evaluated more than 1,000 restaurants in the past ten years or so.

Gastronome A connoisseur of good food; someone with a refined palate; a person devoted to refined sensuous enjoyment (especially good food and drink); an epicure.

In this blog’s nomenclature, there is hopefully an implicit reflection of the continuous improvement of this Web site. In the past ten years, this site has evolved from a rudimentary HTML version of an Excel table to a site in which you could find detailed, one-page reviews of many of your favorite restaurants in New Mexico. This blog is the latest in the evolution of Gil’s Thrilling (And Filling) Site.

Mary & Tito's guacamole and rice filled burrito served Christmas style.

Mary & Tito’s guacamole and rice filled burrito served Christmas style.

When we moved back to New Mexico on May 15, 1995, our first priority wasn’t where to live, but where to eat. Having been away for the better part of 18 years, there were so many old favorites with which to reacquaint ourselves and so many exciting new prospects we just had to try. By year’s end, we had visited 75 different restaurants.

As a chronic “compiler of lists” (a consequence of being meticulously organized) I began using an Excel spreadsheet to track the various restaurants we visited. That rudimentary spreadsheet included short “Zagat style” comments intended to serve as mnemonics that triggered what we liked or didn’t like about a particular restaurant. Sometimes those comments were so cryptic that they meant something only to me (pretty much as intended).

In 1995, the internet was in its relative infancy, but I applied my then rudimentary HTML skills to create a Web site in which to enter my musings. Though the format lent itself to tracking restaurant visits much better than a spreadsheet ever could, it somehow didn’t dawn on me that my reviews would be available to anyone savvy enough to use a search engine. It didn’t take long before Gil’s Thrilling Web site was “discovered.”

I was privileged enough to have been mentioned on Roadfood.coma few years ago. Here’s what Michael and Jane Stern of Gourmet magazine and roadfood.com had to say about this Web site: We came across a delightful website called Gil’s Thrilling Web Site, written and maintained by Gil Garduño. It’s mostly about good Roadfood-type eating, especially in Albuquerque, and it is a joy to browse. We recommend a visit!

I’ve been mentioned on Chowhound more times than I can count and in the past two years (2007-2008), I’ve also spent some time on the phone with Food Network researchers, advocating for New Mexico’s culinary scene.

While recognition from respected local and national publications seems to give my site a modicum of validation, the biggest kick I get is in getting e-mail from adventurous diners who visit my site. I hear most often from newcomers to the Land of Enchantment who have used my reviews to discover New Mexico’s restaurants, but appreciate e-mail just as much from lifelong New Mexico residents who recommend restaurants I may not even have heard about.

So, what qualifies me to review and write about restaurants? I have no “professional training” that qualifies me to discern the subtle nuances inherent in various foods, nor am I by trade or practice, a professional chef. I’m merely a gastronome, someone who loves and appreciates good food…and dining at nearly 1000 different restaurants since 1995 should give a modicum of credence to my opinion–but no more credence than YOU have.

Unlike the pretentious pundits who wax poetic about the latest epicurean trends in the culinary world (those who would, for example, describe a meal at McDonald’s as a “gustatory repast in the ubiquitous Scottish restaurant emblazoned with saffron ellipses”), I’m not particularly impressed by nouveau cuisine, the very pronunciation of which reeks condescension. I’m an ordinary guy who likes to eat good food at reasonable prices and expects to be treated relatively well while doing so.

See no evil, hear no evil, speak no evil

Unlike some food critics (pictured), I don’t blindly acquiesce to the latest trend, turn a deaf ear to recommendations from people who don’t tread the well beaten path, and I don’t hold back in criticizing–if warranted–the “anointed” restaurants frequented by the nouveau riche.

I’ve been lucky enough to have traveled extensively and availed myself of the opportunity to partake of the finest local cuisine available in such hotbeds of culinary presentation as San Francisco, New Orleans, Boston, Chicago, and Las Vegas (yes, Sin City where all the celebrity chefs go).

Please review my rating system which explains how I arrive at my ratings. It’s not exactly scientific and I don’t take into account anyone else’s opinion of the restaurants in which we dine, not even the opinion of my faithful dining companion and wife Kim whose palate has matured tremendously over the years. Your opinions may certainly differ as there are no rights and wrongs in my ratings, just opinions–mine.

This Web site lists only restaurants I’ve visited this century (since January 1st, 2000). I have deleted the short synopses of restaurants (such as the dreadful Chinese buffet restaurants in Albuquerque) I have no intention of ever visiting again. I also eliminated most reviews on corporate chain restaurants, partially in the spirit of “if you can’t say something nice, don’t say anything at all.”

As much as possible, my reviews will begin to incorporate images of the restaurants we visit. Mastering HTML has been easier for me than remembering to remove my camera’s lens cover before I shoot a picture. Fortunately, much better photographers than I have shared some of their wonderful images. The photo of the Sugar Nymphs Bistro in Peñasco, for example, is courtesy of the brilliant Deanna Nichols

349 thoughts on “About This Blog”

  1. BOTVOLR says:

    Fun with food stuff half way(s) through the Summer!
    – In an apparent unexplained health-kick move, COSTCO has supplanted their infamous Mega Polish Dog for a refreshing acai bowl causing customers’ outrage…there are threats of sign-up petitions to be sent to the White House. Apparently Sam’s Club has seen this as a wedge issue and will be offering the Polish Dog for…hold on to your commo se llamas….99cents! http://tinyurl.com/ycu7gzxx

    – If I may ask your indulgence as I might guess that some herein may curse me at the mention of Chica-fil-A: I know that some others of Y’all are aficionados of their menu’s offerings. If Y’all will bear with me for a moment: such Folks are often, for lack of a better term, addicted and suffer bad times when the place is closed on Sundays for religious observance. Alas, just learned our silent co-Readers might rejoice to know, this http://tinyurl.com/y79pldpf is now on the market!

    – Looking for something to spriten up your Margarita or your same old cervezas to be enjoyed during the upcoming Green Chile Peeling Fiestas in your back yard? How about a Beerita? No! No! ya don’t simply pour a Corona, Dos Equiis, etc. into your margarita. This is a scientifically based drink that best utilizes a holder as seen here: http://tinyurl.com/yasxlv8h Scientific you ask? Yes, as I haven’t heard back from Sheldon of Caltech in Pasadena, I hope this explo will suffice:
    Ambient atmospheric pressure keeps the beer pushed up in the bottle, with some of the beer getting pushed out by the action of carbon dioxide bubbles coming out of the beer. It should work for frozen and rocks margaritas too, so long as there is enough liquid to make an airtight seal around the mouth of the inverted bottle.
    If you were to make a hole in the bottom of the inverted bottle, the beer would flow out freely, since air would push its way in through the hole and equalize pressure both above and below the beer, allowing the beer to flow out under its own weight.
    Fun facts: (1) In microgravity nothing would happen, except the random mixing of the two drinks at the mouth of the bottle – and you would have trouble defining “upside down” anyway! (2) In normal gravity but in a vacuum the beer would flow out of the bottle leaving a vacuum behind it if it’s flat, or be blown out by the carbonation leaving a bottle full of carbon dioxide gas if it’s not. (3) Furthermore it doesn’t matter how much margarita you have left; as long as the mouth of the beer bottle is sealed with margarita, atmospheric pressure pushing on the margarita will keep the beer up in the bottle.

    Salud! Na Zdrowie! Slainte! & “Chow!”

  2. GlennA says:

    Congrats on the redesign. I like it for the most part, but do find the body text (the review text) too small and slight, as with the previous theme. The text on the home page is bold and strong, but when you click through the reviews, the text is kinda wimpy. IMO.

    1. Gil Garduno says:

      Thank you, Glenn. With my advancing geriatric progression, I’m finding myself squinting when reading small print on my laptop. It’s somewhat better on a larger monitor.

      In terms of font size, it appears you’re using the same font size on psychedelicsight.com (great site, by the way) as I am on Gil’s Thrilling, but you’re using a font that seems to stand out a bit more. Please let me know what font you’re using.

      TO ALL READERS, please let me know what you think of the font size used on this review. I don’t know if it’s possible to globally replace my current font settings without significant effort, but it’s something I’ll investigate.

      1. BOTVOLR says:

        (Tip of the Day: sometimes, depending on the vagaries of computers/site formats, Font/Window size can be altered by holding down the Ctrl key while whirling the wheel of one’s mouse at the same time!)

        Whoa RE The UpDo! My computer has been having impish Imps playing mischief with my computer of late…yes, Thank You to those who might offer, but I do run a Malware and Virus Checker. (If truth be told, I suspect that it may be Xfinity…LOL… as it began occuring right after they very graciously lowered my monthly billings by 40 Bucks!!!! they’d been slowly jacking up!) And so, I thought your new format was due to that!
        – I’ve often tried to follow the dictum of an architect, Lois Sullivan, of days of old: I.e.: Form Follows Function. While this ain’t his, this was my first TV: http://tinyurl.com/yc32624m All this (brevity) is my way of ironically saying the opening, orange banner is rather simplistically stark. I miss the changing panoramics of your photog friend of old which gave the Blog a cozy/nativistic/welcoming ambiance.
        -Elsewise, I apparently saw the first rollout of the changed format. As such, I was frankly aghast and disappointed there was no longer a Comment Section as that meant my faithful Readers could no longer follow my blatherings….but more importantly, I could not read the experiences and cogent insights of others given Gil notes his review is but one humble snapshot in a vast moment of moving time. Today, I’m relieved to see Comments have returned.
        – Lastly, I would Second JohnL being El Jefe for organizing an Upcoming Gathering of Foggies! Now that we are supposedly getting into the Season of Summer Rains, might we challenge the gods(God/gawds) to dine on The Fiesta Patio of El Pinto (e.g. for its oft acclaimed and unique Red Chile Ribs) LOL? that of Casa de Benavidez? or perhaps the updated venue of Los Poblanos? or wherever Friendly Bon Vivants-Amiga/os might share Craic?

      2. GlennA says:

        Thanks for the kind words about my music site. I believe it uses Droid Sans or an offshoot of that typeface. I think the body type on Psychedelic Sight renders a bit small as well — that theme is about five years old and designers have gone bigger with type since then. I like the way the body type displays on your site’s comments (as in, this comment). I find the body type on the linked review you asked about a bit too large, but maybe it’s intended primarily for mobile users. (I’m on an iMac with 27 inch monitor.)

        You should be able to adjust the body type in the main CSS file without too much hassle, but of course be sure to keep a safety backup of the file in case it ends in tears — as you probably know. Cheers …

      3. Bruce says:

        The font size looks fine on my screen though I usually increase the zoom on most pages (usually at my first visit) to 133%. This works well for both my large screen desktop, and my laptop for travel.

      4. BOTVOLR says:

        Per your 7/6/18 request:
        “TO ALL READERS, please let me know what you think of the font size used on this review.”: https://parisbymouth.com/robert/ . ”

        Tres bien! (including the pics.)

      5. Stephen R says:

        I cant find recent reviews and looking at Index has 6 yr old reviews or such. Looking the gift horse of your lively and insightful reviews in the mouth I suppose. But im wanting to skip clicking in. What exactly was the goal of a new design?
        Stephen R.

        1. Gil Garduno says:

          Hi Stephen

          Similar to the previous blog template, you can quickly and easily navigate to the most recent posts from any page on the blog. The navigation menu on the right side of each page lists my 15 most recent visits…just as the previous template did. The biggest difference is that in addition to the name of each restaurant, you’ll see a thumbnail image from each visit. Click on the name of any restaurant on the menu and the review will launch.

          The body of each page also shows fifteen reviews. You can launch any of the reviews by clicking on the restaurant’s name.

          Below the last of the fifteen reviews on each page is a “table” from which you can click to the next page. If you’re on the first page of the blog, you’ll see the number “2” followed by three ellipses (…) and the number “75” representing the last page of the blog. There are 15 reviews on each of the 75 pages. You can visit each page incrementally using this simple table.

          There are still a few things I’m working on adding to the blog. When done I’ll publish a “how to” to help visitors navigate through the blog.

          Thanks for your feedback.

          Gil

          1. Sarita says:

            Yeah, it all seems pretty straightforward to me. No clue what his problem is.

            1. Gil Garduno says:

              Thank you, Sarita. I’ve been building websites for more than two decades now and though I strive for both form and function, the one constant it’s hard to get around is familiarity. Change the look and feel of any website and there are bound to be usability concerns. The Dallas Cowboys recently changed the look and feel of their website (without asking me) and I hate it. There wasn’t anything wrong with the old site. It was familiar and I knew how to get around easily. Having to relearn how to navigate was frustrating. I suspect there’s probably quite a bit of that going around with Gil’s Thrilling…

  3. schuyler says:

    Hola Kaibigan

    Really groovy new theme…much more in keeping with user-centric design you always talked about.

    ~The Schuy’s the limit…

    1. Gil Garduno says:

      Mabuhay Compa

      Much grass. Alas no good deed goes unpunished. I now have to create thumbnail images for 1050 reviews.

      I haven’t received any feedback as to whether this format works for readers. BOTVOLR, JohnL, Roland, Sarita, etal., what thinkest thou?

      Gil

      1. Work in Progress says:

        I will let you finish your masterpiece before giving feedback. One thing I noticed (and it could be because it’s in development), not all recent feedback is accessible within each review. The user ends up having to backtrack to the front page or at least the previous page to access the most recent feedback. And search function is missing, or did I just miss it? Other than that, the look/feel is good…I hate change and liked the old blog just fine, but am willing to go with the flow!

        1. Found it...sort of says:

          OK, I no sooner sent that feedback and I found the search function…which is not available from the homepage, only within the reviews…

        2. Gil Garduno says:

          Thank you, good Captain

          Great feedback. I’ll make the feedback visible on every page and will make the Search function more evident. I wasn’t sure the magnifying glass icon would be intuitive. You just confirmed it isn’t.

          Lunch soon?

          Gil

          1. Absolutely! says:

            I suppose I missed the magnifying glass icon…but you know white font doesn’t show up well on a white background…:-P

            As far as lunch, I think we are long overdue to break bread together. I have a new customer who is originally from Penasco and is probably about your age, so I’m curious if you know one another – he did a stint in the USAF as well.

            I just started a new position, but Tuesdays and Thursdays still seem to be the best days for me. Text me and we can figure it out.

      2. Roland says:

        I do like the new format. I found the comments tonight, so that seems to be working and maybe I just missed it last night. I find it a bit easier to read, actually. As with all things new, it just takes some of us old fogies time to get used to the changes. The good news is we usually do. I think this is a more sleek and modern look. Good luck on getting it the way you want it and the rest of us will hang in there with you.

      3. Sarita says:

        Hi Gil! I like the new design! It has a cleaner layout and an easier-to-read font. I wanted to try the page on different platforms (My phone versus my iPad versus my computer) and it’s all good. On my phone, I don’t readily have the features I enjoy, such as reading the most recent comments. But that’s okay because I can always switch to the full site view. I know what a challenge and how nerve-wracking it is to be developing and fighting with the different CSS rules without a test environment, so I’m doubly impressed.

        One thing I do miss, and it’s a little nit-picky thing, is the old banner, where you had random dish appear. Still, it’s an overall improvement. Good job!

  4. Roland says:

    Hi Gil, I just visited the new version tonight. What has happened to the recent reader’s comments in chronological order? Is that being eliminated or still a work in progress on the new version? I always look for that after reading the latest reviews.

    1. Gil Garduno says:

      Hi Roland

      I’m still working on the new blog theme. If (fingers and eyes crossed) I get it right, I should be able to restore all the web parts the previous theme displayed.

      Gil

  5. JohnL says:

    Just went to your blog for the first time in a day or so. What’s happened. It doesn’t or work as well as it did. Text is shown over other text. Have you changed something? John L

    1. Gil Garduno says:

      Hi John

      It’s so nice to hear from you. I hope you and Kay are doing well and that we can break bread with you someday soon.

      I’ve been working on redesigning the blog, making it more modern (hopefully). Unfortunately I don’t have a “development” version of the blog so all the changes are being done on production. You’ll be seeing my ineptitude warts and all as I proceed, but the end-result should look and feel better.

      Gil

      1. JohnL says:

        Hi Gil.

        Kay and I are doing well and hope you and Kim are as well. Does breaking bread someday soon mean it’s time for the old FOGgies to gather again?

        The blog is working better now. Text no longer tramples on top of other text. I’m still getting used to some of the changes eg choosing the restaurant category. Not sure what “more modern” means. But as long as it works who cares.

        John

  6. Barbara says:

    If a metro-Boston resident was to visit NM for two weeks beginning two weeks from today…would there be an interest in a gastronomic get-together one evening?

    She’s been out of touch for a while….and apologizes profusely.

    1. BOTVOLR says:

      Yo Barbara…lest you dare…I’d think it fun meeting up for an eve of raucous dining frivolity and hope several might gather for same, albeit I don’t know if anyone herein clicks to read my Blatherings!
      So, while hoping you will express your FAV venue, but lest you forget, there are a plethora of scrumptious “local” places like…and in no particular order… Scalo’s of Nob Hill; The Fiesta Patio at El Pinto, known for their exclusive Red Chile Ribs; Mary & Tito’s ( M-F 9-6;F-S till 8); The Monte Carlo; High Noon; Joe’s Pasta House; and of course…The Dog House; Wherever!

      1. Barbara says:

        Gracias, BOTVOLR ( pronounced Boat-volar? ) I am in receipt of your blatherings.

        I think, to be fair to the Burque, that it HAS to be New Mexican. Other than that, I am not picky as long as I cannot spit and hit a tourist ( other than myself )

        B

        1. BOTVOLR says:

          Yo, if I may B: as a time to rendezvous is upon us: While you specified New Mexican fare, you didn’t specify a venue nor a day: Lest you never checked this http://www.nmgastronome.com/?page_id=1255 , it’s places Gil has reviewed as New Mexican per scrolling down therein. I’d add to that per his separate review per being in Corrales http://www.nmgastronome.com/?s=perea%27s+tijuana
          If ya like dining NM al fresco while chancing the weather, I’d suggest meeting up at the patios of Casa de Benavidez or El Pinto.
          Bottom line: it’s your vacation… to choose!
          BOTVOLR (Bob Of The Village Of Los Ranchos)

  7. Philip says:

    New Vietnamese Restaurant to try. Viet Pho on Menaul. Old Ko Palace Location. 4208 Menaul.

    1. Shawne says:

      I agree! We tried it last weekend and it was excellent.

  8. David says:

    New posts please!

  9. BOTVOLR says:

    Cheez Whiz! Geez ya can get some here http://tinyurl.com/ycmnc747 ! As a kid, I remember when my Mom would put a piece of (Velveeta?) on a Ritz cracker, top it with a snippet of crisp-fried bacon, and put it under “the broiler” to slightly melt the cheese, to serve as a de rigueur party delight. Whoa, after the jar of Cheez Whiz, it then came in a spray can to cut out the trip to the broiler, tho I think she kept the broiler method after a trial.
    – Say…going to do any bingeing ala Netflix/Hula/whatever or Friends drop in at the last minute and ya can’t get to the Popcorn Cannery http://www.thepopcorncannery.com/flavors.html ? Are ya just going to smother your popcorn with buttaah? Try https://www.saveur.com/Popcorn-Toppings
    – Got Huevos?!!! Whoa! Saveur reports that “Spaniards consume an average of 254 eggs a year.”! Given our affinity for Huevos Rancheros and Breakfast Burritos, thought some of Y’all might be interested in what the Spaniards are up to http://tinyurl.com/yafgdqzl and especially if you are into doing the free range, chicken raising thing in your back yard!
    – Gil lists 16 Seafood venues. Alas, most are out of state, a couple are closed, and 3 are of the seafood-in-a-plastic baggy which I’ve enjoyed but are limited to do solo at times. As such, I venture to Red Lobster. As it is not a Mom n Pop nor Local place, I’m suspicioning that some of Y’all may not have ventured in. Alas, faced with limited/no option, I would forge ahead with a comment: For months I’ve suggested (harangued) RL’s Corp offices to bring back the mini Lobster Roll they’ve rotated “seasonally”. They have, but this time the lobster is not coated with the “traditional mayo, but with a buttery lemon coating, that I, personally, find unappealing despite the wait staff saying diners enjoy it….Oh well.
    Red Robin used to have a fair representation of String Fried Clams, but they D/Ced them. I cannot recommend RL’s per being mostly fried breading. So why do I go the past dozen or more years to RL 1-2 times a month besides the food? The front staff are always congenial and mostly recognize me even tho new ones replace ones that move up in rank. It is neat and tidy; they use cloth serviettes. What ABQ restaurants are able to keep waitstaff e.g. one Gal 15 years! and 2 barmen (where I dine) for over 10 years?
    Typically I get the Kid’s Claws, baked potato, salad and Adult beverage. During this lobster (in contrast to All Ya Can It Shrimp) promotional time, I ventured to try what they call Lobster Savannah. Albeit I’d prefer an intact tail and perhaps one beyond the legal length*…LOL, this is splayed (in keeping with the times apparently) and topped with tiny scallops, shrimp, and roasted peppers in a rich sherry lobster cream sauce. (As I am one to eschew scallops, large or small, I can’t comment on them.) The tail is not humongous, but quite happily, satisfies my avian appetite, albeit I am now pairing it with an ever so succulent Dragon Broccoli…Fried florets, drizzled with spicy dragon sauce accompanied with whole chile peppers…kinda akin to those Brussel Sprouts that were “in” a year or two or five ago!
    * Took a tourist lobster boat off Kennebunkport, ME where we watched a guy haul up lobster traps. He had a piece of metal to measure lobsters for a minimum of 3 1/2 inches…otherwise ya had to throw smaller ones back in per the law.
    – Speaking of Lobstaahs and cooking them…which I’ve never done….http://tinyurl.com/ycp32hfd

    1. 8 says:

      Confused about lobsters. Your comment infers that lobsters 3 1/2 inches are legal length? 3 1/2 inches? That would be the distance from your thump to you forefinger if they were held apart? That’s the size of a large crawfish.
      Are you sure about that?

      1. BOTVOLR says:

        Pardon 8…in attempting to be parsimonious in terms of my propensity for verbiage, I should not have skimped as it depends on what one’s definition of “measure” is http://tinyurl.com/y9v4au4v and as illustrated here http://tinyurl.com/y8mcr4om
        As an ‘extra’ if you will, here is an example of a tour ala TripAdvisor http://tinyurl.com/yal2xyz3 if one happens to be planning a vacation in New England…besides the tourist reviews, click on the LobsterMan’s pic for a bunch of pics.
        Hope this helps.
        PS…Not to mislead. While the Savannah Tail might be small, I believe RL offers other weight sizes of tails.

        1. 8 says:

          As measured from the back of the eyes to the end of the body shell would have been the easier, less confusing and more parsimonious way to describe measuring a legal size lobster. Thanks anyway for responding

  10. Phil says:

    Larry, any chance of a preview of restaurants celebrating Chinese New Year in the Albuquerque/Rio Rancho area?

    1. Larry McGoldrick says:

      Don’t know of any.

      See you at Souper Bowl?

      Pho Garden was exvellent today.

  11. Jim Millington says:

    I read the Journal’s effusive review of Seared yesterday &, doubting that a place I never heard of could be that good, looked it up on Yelp. They were full of extravigant so we made reservations last night. It is that good.

    I had the, Pan Seared Atlantic Salmon with potatoes au gratin, asparagus, & bearnaise sauce. It was by far the best I have ever eaten in Albuquerque. My Child Bride had the dish the review was praising, House Cut Loin Steak basted with chimichurri sauce, roasted redskin potatoes and broccolini. Wonderful.

    The location sucks, 119 San Pasquale Ave SW where Chef du Jour used to be located (Jennifer James started there) and the review had fun ridiculing the search for the location and the decor but saying the food and price were worth it. Actually the decor was much improved from the “early industrial revolution” of Chef du Jour. Don’t go for lunch as Cheese & Coffee is another restaurant there until 2:30 and Seared takes over the location at 4:00.

    1. Gil Garduno says:

      You must have been traveling when my review of Seared was posted in September. We’ve been waiting for warmer, less windy weather to return and enjoy Seared’s dog-friendly patio.

      1. Jim Millington says:

        Actually you are right. We were in beautiful downtown Denver at that time suffering through meals at Euclid Hall, Rioja, Bistro Vendome, Seoul BBQ, Appaloosa Grill and Cheesecake Factory (that was actually suffering-they didn’t even know who Penny was).

  12. BOTVOLR says:

    Caveat: No restaurant! Just some post Christmas delightful detritus:
    – Per my recent self-interested musings about where does New Mexico stand in terms of creating “new” dishes that no one seems to have an interest in expounding upon…LOL: just in case: is “appropriating” dishes/recipes from other countries “OK” to place along the continuum or be that illegal? I can’t recall seeing any of these http://tinyurl.com/y7tkuvms used for the hallowed Egg at e.g. @ The Range, Village Inn, Frontier, or Cecilia’s; let alone at IHOP, i.e. The INTERNATIONAL House of Pancakes? Say, anyone been to The Egg & I on Menaul?
    I just saw a Pastry Chef claim this http://tinyurl.com/yb9u3nde as a fantabulously, new Creation!!!! Big Whoop! I betcha I could put Nutella on even a piece of Bacon and get an acclaim!
    – BTW…Tip I of the Day: IF this http://tinyurl.com/yd5ov8mw applies at McDs, perhaps it applies elsewhere?
    – Tip II of the Day: Make Trader Joe’s Brandy Beans a New Year’s Rez!…if ya can find ’em! OMG! http://tinyurl.com/yacbjbog
    – Last year, a bunch of us Family/Friends did a New Year’s Eve Camaraderie Munching at one of the Cracking Crab Seafood Boils at this one http://www.nmgastronome.com/?p=41004 Plan to redo it this year! Do any of Y’all have a traditional go-to place or have a special meal at home Y’all enjoy? Reminds me as a kid in our rented flat in a double decker, my Folks “splurged” one year to buy live lobstaahs to boil….Eh, t’was New England, how expensive could they be? The appetizers of the day were a) a pimento spread (from a jar later used as a juice glass) http://tinyurl.com/ybok5em7 for crackers (sturdy ripple potato chips hadn’t yet been invented) and b) a tad slice of Velveeta (before CheezWhiz) was placed on a Ritz Cracker atop which a sliver of (cooked) bacon would be laid that were put under “the broiler” for a sec or two to melt the cheese. Drinks were PBR/Schlitz/Harvard/Narragansett or a Bubblaah….CC (Canadian Club) and Gingaah (ginger ale) on the rocks. OMG!!! Of course there were at least two doorways with sprigs of mistletoe, albeit non-transferable lipstick hadn’t been invented; the melding of perfumes was (fill in the blank); Guys…probably all GIs…. took off their suit jackets to go casual in a white shirt and tie while Gals were dressed to the Nines with some wearing nylons with a decorative back-seam! Yes! there was a Whoopee cushion that made the rounds. No! Parents/M/F-i-Ls were not invited. And the smoke? Could kill a horse! In those days, as Folks actually put chains on their tires, no New Year’s Eve winter storm kept celebrants overnight!!! LOL Ah yes, at midnight, it was Guy Lombardo on the radio way back when e.g.: http://tinyurl.com/yarw4obr
    Aaah but I ramble on!

    1. 8 says:

      What do you mean with the quote creating “new” dishes?
      Like what?
      Deep fried Chicken feet parmigiana?
      Tripe with awful offal in a camel’s milk Alfredo sauce?
      Or pedestrian Dog House with wieners with purple chile that can be bought by the inch, calling it the frugal folks frank?
      Ethiopian Elephant stew (didn’t Ethiopia get 1 vote in the ethnic food poll?)
      Come on BOTVOLR come up with something, don’t make us do the work.

  13. No love for Espanola? says:

    In the latest poll, Espanola was not one of the choices…bummer, that would’ve been my #1 choice, but Taos (with Orlando’s) is a very close 2nd….

  14. Schuyler says:

    Our friend and culinary hero Gil Garduno has been nominated for a “Local Hero” award sponsored by Edible Santa Fe. After asking a handful of friends to vote for him, he said he had to take a shower. This is a guy who won’t ever ask anything for himself, but will give you the shirt off his back (even if it’ll fit you like a tent).

    So, if he publishes this comment (and he will only if he thinks no one will read it), please cast your vote for a truly deserving hero at https://ediblesantafe.formstack.com/forms/local_heroes_2018.

    1. Gil Garduno says:

      “In our world of big names, our true heroes tend to be anonymous. In this life of illusion and quasi-illusion, the person of solid virtues who can be admired for something more substantial than his well-knowness often proves to be the unsung hero: the teacher, the nurse, the mother, the honest cop, the hard worker at lonely, underpaid, unglamorous, unpublicized jobs.”
      Daniel J. Boorstin

    2. Sarita says:

      I read it and I voted! 😀

      1. Gil Garduno says:

        Thank you, Sarita. I hope you voted for me.

        1. Sarita says:

          Ah, but of course. There were a few categories where it was a really tough choice. Your category was a no-brainer.

  15. The REAL Captain Tuttle...err, I mean Noe says:

    I voted normal – putting it in my mouth and eating it. Which isn’t to say I haven’t eaten it the other ways…even knife and fork when it’s the deep dish Chicago style pizza.

    1. 8 says:

      2 respond, 2 to go.
      I assume our poll meister will be number 3.
      That leaves 1 Knife and Forker to be revealed if in fact someone didn’t vote twice thinking it would look bad to be the sole K&F-er.
      It’s not me, while I didn’t vote I’m an avowed folder.

  16. 8 says:

    Would the 4 voters eating the pizza with a knife and fork be willing to reveal their identities?

    1. Not Captain Tuttle says:

      I will if you will “8.” You must be the biggest Troy Aikman fan in Burque to use his number as your name.

      1. 8 says:

        If you must know it’s Yogi Berra’s number, one of only 3 Yankees I liked.
        Nice assumption, though.
        After the Yankees, any Cowboys, or the entire team is/are number 2 on my most disliked sports team.

        1. 8 says:

          Also, Captain, I’m a folder and a dripper.
          There reason is more than geographical.
          When one starts with the point of the triangle formed by folding one gets to eat something less than molten lava due to the smallness of the point. Resulting in giving the rest of the slice the opportunity to cool off just enough to be at peak eating temp. Non of the lava-like topping sticks to the roof of one’s mouth.
          By the way, what do you call 26 millionaires sitting at home watching the Super Bowl?
          Answer: the Dallas Cowboys.

    2. Gil Garduno says:

      I must confess to being one of the four. I always cast the first vote in every survey and tend to vote Seinfeld every time. I suspect one of the other three is probably Schuyler who can quote every line from every episode of Seinfeld.

      1. 8 says:

        I’m a folder, not that it makes one a bad person.

      2. Schuyler says:

        Guilty (or is it Gil-t) as charged. BTW, Albuquerque needs a pizza place where you make your own pie! We give you the dough, the sauce, the cheese…you pound it, slap it, you flip it up into the air…you put your toppings on and you slide it into the oven! Sounds good, huh?

        1. Broccoli says:

          What if you want broccoli on your pizza? 🤣

          1. Schuyler says:

            KRAMER: And…broccoli!

            POPPIE: Wait a second…what is that?

            KRAMER: It’s broccoli.

            POPPIE: No, no. You can’t put broccoli on a pizza.

            KRAMER: Well, why not? I like broccoli.

            POPPIE: That’s not a pizza. It’ll taste terrible.

            KRAMER: But that’s the idea, you make your own pie.

            POPPIE: Yes, but we cannot give the people the right to choose any topping they want! Now on this issue there can be no debate!

            KRAMER: What gives you the right to tell me how I would make my pie?

            POPPIE: Because it’s a pizza!

  17. 8 says:

    I wonder if the poll meister tucks a napkin to eat pizza with a knife and fork like Queen Elizabeth.
    If self respecting NYers folds their slice does that infer you’re not self respecting if you are not folding?
    And once again, so what?
    I would hope the poll meister would make some cogent observations based on the poll results. I get the feeling the polls, like a bad head cold are running their course.
    I’d much prefer commenters post about memorable meals and dining experiences. Much more informative for a food blog.
    Perhaps, one at a time, like guest columnists, commenter could relate dining experiences, good and bad, with the whys and why nots.
    Silence of the Lambs won or tied for best food movie, really?

  18. Schuyler says:

    Silence of the Lambs and Soylent Green are foodie flicks? BOTVOLR’s sense of humor is even more warped than yours.

    1. 8 says:

      I voted for La Fete De Babette because the creator of the meal is Pierre Orsi who has a wonderful restaurant in Lyon France and I have dined there. But alas, so what?
      I keep wondering what we are to extrapolate from the polls other than the poll meister is not Jerry Seinfeld, and they must have access to numerous devices.

    2. BOTVOLR says:

      Alas Schuy, I only suggested the idea to try out a Poll/Survey and a couple of topics. I.e. I’m pretty sure Gil accepts suggestions from the Vox Populi. Indeed, perfect poll options may be limited by the format of the app he has available. E.g. sometimes, we might feel two choices are our best, but only once can be made. My foodie-film choice is “biased” in that given I didn’t see a majority of the flix.
      -Relevance?/Value?…A fun diversion? Educational? Initially I was taken aback that a few choices of mine were way off from the crowd. While not caring, it did make me rethink that maybe I’m missing something by not trying out something I might really enjoy…Awhile back, I accidentally ordered Carpaccio which I now enjoy despite still ordering my Filetto “medium”….LOL
      Elsewise, maybe just a bald, selfish feeding of my curiosity….why are most Commentors herein Male v few Females, i.e. given the stereotype most female SOs/wives are the family cooks? Why don’t more Folks comment? Just an interesting “knowing” of Who’s here in part of my world…LOL

      Personally, I would have included choices like an episode from SOAP http://tinyurl.com/y98juvjj (NO! no kinship with Bob!”; Eat Pray Love http://tinyurl.com/yamk82y8 BTW, do you know http://tinyurl.com/zmyxaez “spaghetto” is the singular?; and of course When Harry Met Sally http://tinyurl.com/hqlbqsz as it always makes me run to California Pastrami http://www.capastrami.com/ for a Reuben.
      “Chow!” as we NonItalians say.

      1. 8 says:

        Just curious.
        Do you order spaghetto at Italian restaurants?
        What did you mean to order when you accidentally ordered carpaccio?
        Which film garnered your most mouth watering food movie?
        Just curious, that’s all.

        1. BOTVOLR says:

          Yo Ate! Clever/cute.
          8: Do you order spaghetto at Italian restaurants?
          BOTVOLR: No, as it would seem silly to order one strand, unless on a lowcarb diet. On the other hand, and while I’m not typically a uni-dish kinda Guy, I have been looked at askance when ordering spaghetti senza marinara, but with a side of melted butter. If I have an option, I will request Angel Hair. When preparing spaghetti at home, I will try to “hook” a spaghetto on my fork tine(s) to test for “denteness” and will use a spaghetto when lighting my oil lamps, i.e. see http://tinyurl.com/yc745osn if my taper’s wick is spent.
          8: What did you mean to order when you accidentally ordered carpaccio?
          BOTVOLR: Per my foodie naivete: I think I didn’t recall seeing the term Carpaccio before and thus did not know it was a classic fare being raw beef offered. At my early visit to Piatanzi, and if my memory serves me correctly, I’m thinking the word “raw” was not included as part of the description in an early menu; it is today. That recollection may be partly reinforced by seeing Jim Millington’s notation…”Carpaccio: beef tenderloin, capers berries, olive oil, cheese crouton, arugula; & Gamberoni:”…of 10/11/14 http://www.nmgastronome.com/?p=34390#comments In any event and upon reflection, I was lapse by not picking up on my WaitStaff not asking “how” I wanted it cooked. Additionally, my curiosity was probably peaked, given my dyslexic propensity, per Carpaccio kinda “coinciding” with my most favorite Classical piece being Capriccio Italien http://tinyurl.com/qggfgfy In other words, I did not intentionally order a piece of beef to be ‘raw’ and correctly/incorrectly used the term ‘accidentally’ to describe the interplay of whatever.
          8: Which film garnered your most mouth watering food movie?
          BOTVOLR: Besides what has been stated: Julie and Julia. (Lest I were to be asked: My favoritest Italian Chef to look at? Giada. My favorite dish? Veal Parmigiana, lightly sauced. Favored pizza topping: Pepperoni/green chile/diced anchiove.)
          8: Just curious, that’s all.

  19. BOTVOLR says:

    One of the things which, IMHO, draws Folks to this Blog, besides Gil not succumbing to being a shill for venues, is the down-to-earthiness of Commentors, not one of whom falls into being so labelled as herein: http://tinyurl.com/ybd34rba !!!

  20. Ruben says:

    Well, since this blog hasn’t been updated or changed I guess it’s pretty much done. We’ll just go with the same old reviews on the same places and even check out the restaurants that don’t exist anymore for years. There’s a load of places on the list that have been gone for years! Oh, Mary and titos? Over rated….

    1. Jen says:

      Troll. Did you peck out this drivel from your usual booth at Denny’s?

      1. Hahahaha says:

        Nice one, Jen!

      2. BOTVOLR says:

        Oh my…”A troll”? What came to mind was http://tinyurl.com/ybtasu8r
        Blush! I gotta get out more to keep up with what the Millennials
        are into! Yo, I don’t feel too too bad as Webster’s just caught up on
        Tuesday http://tinyurl.com/ybchyk8a showing Jen is indeed, well read!

  21. Michael says:

    Gil, I ate at Moe’s original bar-b-cue. They’re located on Academy and Wyoming in where Tim’s Place used to be. I checked them out online and they are a chain.
    You order at the counter and they bring you food to the table. Large variety with one exception, no brisket. What? I asked and apparently its not on the menu but they do serve it occasionally. Lots of side dishes with off menu sides as well.
    I ordered a platter which comes with two sides, corn bread and a drink. I asked if the hot links were kielbasa or actual hot links and was told they were indeed hot links. They serve the meat in a small cardboard boat. For my sides I had potato salad, it was good, and a black-eyed pea salad which was really good.
    The corn bread is sheet baked, came cut about 2×5. The sauce is on the side and is vinegary. I was disappointed with the hot link was the diameter of a quarter and came cut into coins. 🙁 No Bueno! Hard to really get the full impact without being able to bite down on an actual link. I would have cut it myself and if I were to order it again I would ask for it whole. My sister ordered the pulled pork, it was good and the sauce pairs well with it. For her sides she had beans, she said they were good but not as good as mine. She mentioned the beans that the Branding Iron used to serve which had lots of meat in them. She also had a corn dish that was so so. Saw some friends and they were very happy with the ribs they had. So, will I go back? Probably because they’re a mile from the house and I’d like to try their brisket and the fish. One other thing, above the name on the menu they state: A Southern Soul Food Revival. They have fried catfish and shrimp and offer a shrimp MoeBoy sandwich. No greens or grits on the menu and I would not consider it a soul food joint. The prices are reasonable and you can get the platter or a sandwich with any of the meats. We passed on the desserts. Interested to know what you think.

    1. Gil Garduno says:

      Thank you, Michael. Great review! If ever I need a guest reviewer, you’re at the top of my list.

      It’s not entirely surprising that Alabama boys wouldn’t feature brisket on a daily basis, but considering they started their business in Colorado, you’d think they would have perfected it by now. In the west (especially Texas) brisket is king.

      One of the Moe’s founders is from Tuscaloosa, home of Dreamland Bar-B-Que, a legendary Southern barbecue establishment whose menu is rather sparse and also doesn’t include brisket. We lived in the Deep South for eight years and rarely saw brisket on any menu. Pork, however, was plentiful.

      I’ll be pining for the Branding Iron beans now…along with sauce from Robb’s Ribs.

      1. Michael says:

        Gil, Thanks for the compliment, you are the best.
        The Branding Iron beans were so good.
        I told my sister that maybe they weren’t serving brisket as they didn’t want left overs, a good use of day old brisket and pulled pork is chopped barbecue. There was a place in El Paso named Smitty’s Barbecue and the chopped sandwich was left over brisket, pulled pork and smoked ham as ham was a meat choice on the menu. I’ve duplicated this chopped que and with homemade sauce it’s out standing. I tend to use burnt ends and a lot of bark from the pork butt and a twice smoked thick ham steak.
        Rob Richmond of Robb’s Ribb’s lives in Wisconsin and cooks gourmet meals to order in your home. Miss him and his sauce and the sausages which were the best in town. He gave me a smoked turkey for my birthday one year as I was born on Thanksgiving.

  22. BOTVOLR says:

    Rosales’ Produce with their Chile from Lemitar, opened for the season just a few days ago. Haven’t had our “Peeling Fiesta on the Patio for Family/Friends” yet, so can’t comment on the Chile itself, but if the past 4-5 years is any indication….should be Delicioso! Alas, a 40# sack roasted is up a tad to $30 …see below*.

    Location: 7331 4th NW Yes, in the VOLR where we are bucolic/idyllic http://tinyurl.com/y6v3bt4r but ain’t stuffy as somehow misperceived !

    Do you peel with surgical gloves? I prefer to go bare neehkid while rinsing my fingers occasionally in vinegar…burn lasts, but only mildly and for just a couple of hours. In any event, gives me a Manly-Man feeling and helps me remember what I did earlier in the day!

    Here’s a map for easy access from either the East/West sides via Paseo http://tinyurl.com/ycoydgxd click a pic, upper left for a visual.
    Yo, it’s right next to this newly opened eatery http://www.nmgastronome.com/?p=43679#comments Elsewise, and close by, is http://www.nmgastronome.com/?s=casa+de+benavidez with their fabulous “tropical” patio, albeit closed after 3 on Sundays.

    Ya know, if ya need another reason to come all the way over here, there are several antique/vintage shoppes to bemuse you, e.g. http://www.foundon4th.com/ as well an award-winning winery with a tasting room and back serenity pond http://www.casarondena.com/ On Saturday AMs, there is a Farmer’s Market and Art/Crafts booths over by the Village Hall on Rio Grande Blvd.

    *As an aside: As you may have read, Chile roasters are starting to pop up across Gil’s “fruited plain”. While I couldn’t find some of their bigger markets in MA doing them, I found one place with 5 stores starting on the 1st of Sept. Apparently, they rent a roaster and share, e.g. one store is only roasting on the 1,2,3rd….another a weekend later. LOL In any event, an equivalent 40#s would run ya $79.60!!!
    “Chow!”

  23. Stacy Terrill says:

    Earlier this week, had dinner at a new place on San Mateo near McLeod called Groundstone. Had an amazing salad and my husband had a delicious burger with lots of great toppings and a side of kale slaw that I absolutely loved (sneaked some from his plate)! You ought to try this place out!

    1. Gil Garduno says:

      Thank you, Stacy. We’ll visit Groundstone soon.

    2. BOTVOLR says:

      (OMG: Anyone remember the introduction of dining style into ABQ, e.g. LA, way back when? LOL)
      7/25’s AJ: — Slick brick, hot pizza, cold beer. That’s what Groundstone has for its customers.
      The restaurant, brainchild of Albuquerque restaurateur Russ Zeigler — previous owner or co-owner of Liquid Assets, High Finance, Options, Assets and Sandiago’s — specializes in serving local beers, pizza, burgers, salad and desserts out of the 6,700-square-foot building once occupied by The Library Bar & Grill at 5001 San Mateo NE.
      Spokeswoman Maddie Correa Zeigler said she and her husband renovated the space, adding a room for private parties, a concrete floor to match the brick walls and two patio spaces.
      The restaurant opened for business on Sunday and employes roughly 60 people, she said.
      Russ Zeigler, who has been in the restaurant ownership business since 1977, said the motivation for opening was pretty simple. “I thought there was a need for what we are doing. And the leases ran (out) on my previous restaurants, and I wasn’t quite ready to sit on the couch and throw in the towel.”
      Groundstone serves craft beers from all over the country, but tries to focus on local beers. Russ said he plans to start a “beer-of-the-month” program to support local breweries.
      The ingredients for the food he serves are also mostly local. The bread is from local bread maker Fano, and the green chile is from Bueno. “We are trying to do everything to stay as local as we can,” he said. When that’s not possible, he said, the restaurant still tries to get the freshest, best ingredients.

  24. Anuj Agarwal says:

    Hi Gil ,

    My name is Anuj Agarwal. I’m Founder of Feedspot.

    I would like to personally congratulate you as your Gil’s Thrilling (And Filling) Blog has been selected by our panelist as one of the Top 50 Gastronomy Blogs on the web.

    http://blog.feedspot.com/gastronomy_blogs/

    I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 50 Gastronomy Blogs on the internet and I’m honored to have you as part of this!

    Also, you have the honor of displaying the badge on your blog.

    Best,
    Anuj

    1. Sarita says:

      You were ranked pretty high on the list! Out of the whole world! Congratulations, Gil!

      1. Gil Garduno says:

        Thank you, Sarita. What people appreciate about this blog is its sense of community–great people like you sharing your opinions and recommendations.

        1. NICE!!!! says:

          WOW! Congrats. Very well deserved! Not bad for a Penascero 🙂

    2. Schuyler says:

      Congratulations, Brah. No one deserves it more.

      Maybe this is a portend for better things to come–like maybe you’ll finally be voted best blogger by Albuquerque The Magazine’s readers. I waded through the magazine’s 8000 pages of ads to vote for you.

      BTW, great survey question!

    3. hannah says:

      In the top 15!!!! No one deserves it more, what a treasure you are to NM!

      1. Gil Garduno says:

        Thank you so much, dear Hannah. I have no doubt that if you and Edward had continued “Once Again We Have Eaten Well,” you would have been similarly honored. I do hope someday you post, in your inimitable way, about your dining adventures in Wisconsin…and that you resurrect The Salad Days, my favorite guilty pleasure.

  25. Phil B says:

    Need to try: Quarter Celtic on the corner of San Mateo and Lomas. Fish and chips good! Slaw, ehh, Fries- super crispy, tarter sauce -excellent.

    Needs a review from ya!

  26. Thwan says:

    Hi Gil.
    Hope you are doing well since we last met. In the mean time the family has visited sweet tea bakery & Budai. I enjoyed both of them. Unfortunately one dish i came for was only in Summer, and one of the pork dishes was no longer on the menu.
    My next Vietnamese restaurant is the one on San Mateo & Central.
    Keep you posted.
    Thwan.

    1. Gil Garduno says:

      Hello Thwan

      It’s so nice to hear from the best physical therapist in the universe. I appreciate all your patience and work with me.

      I’m so glad you enjoyed Sweet Tea and Budai. Did you order from Budai’s not-so-secret menu? Budai doesn’t change its menu that often, but it does frequently add new daily specials and seasonal favorites. We usually order daily specials because there’s no telling when you’ll see those again.

      When you visit Cafe Dalat, I recommend the spicy beef stew. It’s my favorite soup in the universe.

      Best,

      Gil

  27. Amanda says:

    Gil – What a great blog! I stumbled across it today and have been neglecting other tasks I had set for myself as I became engrossed in reading your prose. I’d like to ask for your recommendations for someone who will be in ABQ for a few days only – what are the go-to places? ( I’ve already noted Mary and Tito’s as a must-dine). My husband will be in town for 4 nights and I’m researching dining options for him,

    Of course, great Mexican food is a must, but he is always on the lookout for a really good Philly cheesesteak sandwich. Every time we’ve moved over the years (which was about every two years while he was in the military) he tried to find a good cheesesteak with very limited success; oddly, he found the best cheesesteak outside of Philly in Tucson a few years ago. As we are considering retiring to Albuquerque, it would be a nice bonus.

    Keep up the great work on the blog!

    1. Gil Garduno says:

      Hi Amanda

      Thank you for the kind words about my blog.

      Your husband is in luck. Albuquerque has one of the best Philly Cheesesteaks anywhere (including Philadelphia) and it’s made with a uniquely New Mexican touch–green chile. You’ll find it at Philly’s N’ Fries on Second Street. Unfortunately, the restaurant is open only from 11AM through 4PM so the hours may not fit with your husband’s schedule.

      Mary & Tito’s is Albuquerque’s very best New Mexican restaurant with a red chile that’s absolutely magical, but it may not be exactly what you may be used to. New Mexican cuisine is somewhat different from Mexican cuisine you may have had in other parts of the country. Then again, in your military assignments, you’ve undoubtedly been exposed to all types of food.

      I’ll be happy to give you other suggestions if you let me know where your husband is staying (Albuquerque is rather spread out) and what types of foods your husband would enjoy.

      You would have loved Albuquerque this weekend. We hit 80 degrees today and 78 degrees yesterday. The winds have been relatively light for a March day.

      Best,

      Gil

  28. BOTVOLR says:

    Caveat: A complete “aside” while being a possible addition to whatever “collection” Gil has per his “Sesquipedalian” self description:
    Mamihlapinatapai ! OMG! It is a wonderful moment or maybe two, but can be an inglorious bane when dining alone, let alone with a date/spouse! Of course, it can occur riding on a bus via ART; waiting in a checkout lane of Wallymart; while seated opposite an other waiting for an hour and a half at the New Mexico DMV to renew your Driver’s license; while seated at a dinner of never-met-before extended family members; yada yada yada. It is a word used by Folks down in Tierra del Fuego. Pardon my stereotyping, but those be the last Folks in the world who I’d imagine using such a “big” word, which is probably not even listed within the SATs!
    It is derived from the Yaghan language and listed in The Guinness Book of World Records as the “most succinct word” which defines “looking at each other hoping that either will offer to say/do something which both parties desire but are unwilling to say/do.” As an example of usage: I think we’re experiencing mamihlapinatapai… let’s get naked and see!

  29. Philip B says:

    Gil I’ve been a long time reader of your blog. I almost visit anything you review that you recommend. One Vietnamese dish I’ve been in search of to replace the vermicelli noodle bowl from Kim longs. Do you have any recommendations? Places we’ve tried and decided it’s not as good. Saigon, May cafe, que houng, pho 79, da lat, viet taste, basil leaf, Saigon Far East, Vietnam 2k. Any help would be appreciated.

    1. Gil Garduno says:

      Good Morning Philip

      Thank you for being a long-time reader. I appreciate your loyalty and am delighted that you’ve visited so many of our city’s wonderful restaurants.

      Kim Long was a terrific restaurant offering a number of unique dishes not to be found anywhere else. The vermicelli bowl (especially with grilled pork and egg rolls) was one of our favorites. As is often the case with dishes we consider favorites, there’s always one restaurant head and shoulders better than the other. We’ve derived a lot of pleasure from the adventure of experiencing the nuanced differences between how dishes are interpreted by different restaurants. I don’t know if you’ll ever find a vermicelli bowl you enjoy as much as Kim Long’s, but encourage you to continue that noble pursuit. Please report back when you find one you enjoy.

      Best,

      Gil

    2. Try Asian Grill on Gibson says:

      Philip B, try the one at Asian Grill on Gibson (right across from the Lovelace Hospital – or whatever it is now). I like their vermicelli bowl with grilled pork and eggroll. I want to say it is #B2, but can’t be 100% positive.

      If you go, I hope you enjoy!

      1. Philip B says:

        Thanks for the recommendation. The noodles and veggies were fresh, The eggroll good. The pork was not that good and the peanut sauce was bleh. Overall not the Noodle bowl I’m looking for. But thanks anyway. I think Que Houng is probably the closest so far.

      2. Bummer says:

        Bummer it wasn’t for you.

        I probably should’ve mentioned I add quite a bit amount of siracha and chili sauce. That probably masks any bland and bleh.

        Another suggestion – again, I add tons of heat to mine so maybe a “caveat emptor” applies…:-)…Viet Noodle on the West Side (Montano/Coors area – just up the hill a bit almost across from the Dion’s). If you try it, I hope it works for you!

  30. Schuyler says:

    Commiserations compai. You’re destined to be the Susan Lucci (won first daytime Emmy after 19 nominations) of Duke City bloggers. I just picked up Albuquerque The Magazine’s Best of the City issue and saw that once again you’re among the best of the rest. That’s at least five times you’ve been snubbed. I’m sure I speak for your tens of readers in saying that you’re by far the best blogger I’ve ever read. Maybe you’d stand a better chance if you published more photos of Shawne and Dazzling Deanell and fewer of Sr. Pluto and Ryan Scott.

    1. Gil Garduno says:

      Thanks, Sky.

      Tens of readers? Hmm, there’s you, Sr. Plata, Ryan Scott, Jim Millington, Bruce Schor, Bob of the Village People…. That’s five.

      Jamie Lewinger (http://morethanturquoise.com) is well deserving of Best of the City honors. Dawn will appreciate her fashion sense and lifestyle columns and I’m sure you’ll like the pictures.

      It would be interesting to hear if the female demographic among my readers appreciates photos of Sr. Plata and Ryan Scott more than you and Diego do.

      Gil

      1. Shawne says:

        You betcha!

  31. Kris Wright says:

    Just tried the new Aura European Mediterranean Restaurant located at 6300 San Mateo NE, ALbuquerque, NM. In the Far North Shopping Center. So good! You should try it!

  32. like the valuable info you provide in your articles. I’ll bookmark your weblog and check again here regularly. I'm quite certain I’ll learn plenty of new stuff right here! Good luck for the next! says:

    We are a group of foodies and started a new blog dedicated to the food and travel. Your site offered us with valuable info to work on. You have done a awesome job. I’d like if you can spare some times to check out this our blog https://www.tastecapade.com/foodblog .

    1. Kimberly says:

      Have you tried the Italian restaurant in Deming, NM called Forghedaboudit Pizza? It’s such more than just pizza. The chef and his wife use receipts from his grandmother with a new twist. Check out the website fgbpizza.com

      1. Gil Garduno says:

        Hello Kimberly

        I first heard about Forghedaboutit Pizza when the restaurant represented the Land of Enchantment at the National Buffalo Wing Festival during the Labor Day weekend in 2016. We’ve since wanted to try the red and green chile dry-rub wings. Because our senior dachshund (who’s got both diabetes and Cushing’s disease) needs a lot of care, we haven’t traveled much in the past two years, but hope to someday visit Forghedaboutit Pizza. Thanks for a great recommendation.

        Gil

  33. Mary Kroner says:

    Help! I lost the e-mail about tomorrow evening’s FoG dinner, which my husband and i definitely want to attend. Please, can someone tell me when and where we should be? We are so looking forward to meeting y’all after learning so much from this blog.

    1. Gil Garduno says:

      Hi Mary

      We’ll be meeting tomorrow evening at 7PM at Jinja Bar and Bistro (5400 Sevilla, N.W., just off Coors). We’re looking forward to meeting you, too.

      Gil

  34. FGFABQ says:

    Bob, yes indeed I have experimented with sous vide cooking. The premise is that you cook at the temperature you are looking to achieve and as long as you cook in the water bath the food will never go above or below the set temp.
    I have cooked a standing rib roast, a pork roast, and a whole chicken. For the sake of our sense of sight , not taste, the meat should be browned and I’ve achieved the browning by high temps (450 degrees) in the conventional oven and also by using either a good old fashioned blow torch or a creme brûlée torch. Either method is up to the task. I’ve been told that it’s possible to bake a cake sous vide or even do a sunny side up egg, although it must take some practice.
    You need what appears to be a giant immersion blender, a food saver and a pot large enough to accommodate both the bagged meat and the sous vide-er. The water is both heated to temp and swirled around the bagged meat.
    The standing rib roast took about 9 hours, the pork roast less time and the chicken the least time.
    Perhaps a green chile cheese dog ala the Dog House is on my to do list.
    I’d be happy to let you try the sous vide method if you’d like to give it a whirl. Let me know.

    1. BOTVOLR says:

      Yo FGFABQ….great to read you are into new adventures-explorations! (Perhaps your S-i-L’s penchant for cooking enticed you.)
      Thanks for the offer to “give-it-a-whirl”, but being lazy about limiting “home-cooking” to beans/franks or stirring some packaged Bernaise sauce for a BBQed filet once in a great while or cook up a “winter” artichoke, and having a (non-crisis but) challenge just come up in the interim to yank for my attention, I’ll pass on your generous offer. If I may, perhaps you might note a line or two for other readers re outcomes/taste of sous vide.

  35. BOTVOLR says:

    Alas, I know Gil focuses on restaurants and their food offerings, but is there is a bit of room occasionally for nuances/education being tolerated? E.g. I have a somewhat avian appetite which means I often “doggy-bag” a (pricey) ‘treat’ home, e.g. like a hearty piece of beef, from a place Gil recommended! Next day, do I just “mike-it”, which I presume would “cook it” more… even if at a de-powered setting?

    Whoa…by chance, I ran across this which includes completely cooking a steak in…WT_?…. water!?!?! aka Sous-Vide!!! Pardon lest I missed anyone noting any restaurant around here even doing that, lest you’d probably want to be able to call it in ahead of time regarding its time of preparation! As such, if there is anyone else out there not-in-the-loop as I don’t recall anyone ever mentioning it!:
    What is Sous-vide?: http://tinyurl.com/jnl8rkf
    Reheating your Doggie-Bag delight: http://tinyurl.com/gllwjox
    Cooking from scratch:http://tinyurl.com/jewkf9o
    What’s needed: e.g. http://tinyurl.com/zz8k98k
    If Y’all have been there/done that: Please describe!
    “Chow!”

    1. Gil Garduno says:

      Coincidentally our friend Bruce has been sharing with me his experiences of late with sous-vide. He’s mastering a culinary technique not often practiced around here.

      Chef Marc Quiñones of Santa Fe’s Inn and Spa at Loretto used to employ the technique when he oversaw Bien Shur‘s fine-dining operation. Chef Quiñones, by the way, will be competing this Sunday (January 16th) in an episode of Cutthroat Kitchen. Downton Abbey fans can record and watch it later.

  36. Shawne says:

    Gil: That was it!!

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