Gil's Thrilling (And Filling) Blog

Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 792 Restaurant Reviews, More Than 5700 Visitor Comments…And Counting!

Dining New Mexico

The A&W Burger Family in Lemitar, New Mexico

The A&W Burger Family in Lemitar, New Mexico

For nearly a quarter century, the most popular section in New Mexico Magazine (the nation’s oldest state magazine, by the way) has been a humorous column entitled “One of Our Fifty is Missing.”  The column features anecdotes submitted by readers worldwide recounting their experiences with fellow American citizens and ill-informed bureaucrats who don’t realize that New Mexico is part of the United States.

Some travelers from other states actually believe they’re leaving their nation’s borders when they cross into New Mexico.  Others think they need a passport to visit (not that they’d visit considering they’re wary of drinking our water.)  Merchants and banks throughout America have been known to reject as “foreign credit cards” American Express and Visa cards issued by New Mexico banking institutions.

The realization that it’s New Mexico, U.S.A. isn’t lost solely on ordinary citizens and bureaucrats.  Even modern pop culture has gotten into the act.

During one episode of The Simpsons, the iconic Homer Simpson didn’t know New Mexico existed until looking at a Krusty Burger map and exclaiming with surprise “Hey, there’s a New Mexico.”  Homer’s despotic boss, the Yale educated Mr. Burns wasn’t much better: “Whoa! Whoa! Slow down there mistro.  There’s a New Mexico?”

The green chile cheeseburger at the Bobcat Bite is perhaps the very best in New Mexico.

The green chile cheeseburger at the Bobcat Bite is perhaps the very best in New Mexico.

Not only is there a New Mexico, it’s being increasingly “discovered” by thousands of viewers who tune in to various shows on the Food Network.  Hardly a week goes by without one of the network’s gastronomic glitterati visiting the Land of Enchantment and salivating effusively at some culinary creation or another.

It’s not only the Food Network which has uncovered New Mexico’s gustatory gems.  It’s the Wall Street Journal, GQ magazine, Gourmet magazine and dozens of other traditional media publications.  Online, New Mexico’s cuisine is frequently feted on the popular Roadfood Web site as well as on, and a wealth of other Web sites.

New Mexico’s cuisine has also achieved the pinnacle of achievement in the culinary world, garnering numerous awards from the prestigious James Beard Foundation.  In recent years, the “Oscars of food” have been awarded to chefs, restaurants and cookbooks all from New Mexico.

Not every mention of New Mexico’s cuisine is “peppered” with references to chile, the capsaicin blessed staple of New Mexico home and restaurant fare.

It may surprise you to learn that an Italian restaurant (Trattoria Nostrani) in Santa Fe was lauded by Gourmet magazine as one of the 50 best restaurants in America or that the Food Network and selected as the best burger in the entire fruited plain, a burger crafted in a humble New Mexico café (Bobcat Bite) with seating for only 26.

The Bobcat Bite's hamburger steak with green chile.

The Bobcat Bite's hamburger steak with green chile.

Several other New Mexico restaurants have earned prestigious national accolades.  A surprising number of them are nondescript mom and pop diners with little to offer in terms of ambience but which serve outstanding food (most of it not sophisticated enough to be called cuisine).

Understandably many of New Mexico’s best restaurants are concentrated in its most populous cities, but to limit your culinary exploration to those cities is to miss out on some of the very best restaurants anywhere—many just off the “well eaten path.”

Stay on the teeming tourist traversed areas, and you won’t discover that some of the state’s best New Mexican (El Bruno) food can be found in Cuba (New Mexico)  or that its best Cuban food (Tocororo Cafe) might just be found in Madrid (also in New Mexico).  You’ll miss out on conceivably New Mexico’s best Cajun food (Callie’s), which is served from a dilapidated mobile kitchen that looks like a rejected hippie bus (or a rusty roach coach on steroids).

Within miles of one of the ten natural wonders of the world you’ll find what is arguably the state’s best barbecue and (gasp) until just a few years ago it was served at a Carlsbad Dairy Queen by an owner who took the term “independently owned” to heart.  Even though it’s on a tourist trodden path, neither the Food Network nor the guidebooks have found this one.

New Mexicans like me are a discerning and demanding lot when it comes to our disposable income and one of our favorite ways to spend our hard-earned money is by dining out.

The fictional Maggie's from the movie Wild Hogs

The fictional Maggie's from the movie Wild Hogs filmed in Madrid, New Mexico

In fiscal 2003, New Mexicans spent $1.6 billion in eating and dining establishments.  Considering the state’s median household income is just over $30,000 a year, the Land of Enchantment’s restaurants—and not just those anointed “best of” by the culinary cognoscenti—have got to be pretty good to inspire such enthusiastic patronage.

Before you check out my restaurant reviews, 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.

Bobcat Bite photos courtesy of my friend and colleague Andrea Lin.

  • Bob of the Village of Los Ranchos says:

    Rattling Y‘all‘s cages; yanking your Chains (LOL):

    a) What are Y’all YumYum wise, when it comes to Mexican restaurants in New Mexico? Is a Mex vs New Mex distinction too blurred in NM; of benefit; too pedantic-like? Are the Shed and El Modelo, Mexican or New Mexican per your taste buds? Did New Mexico get lost in the shuffle when it comes to an article of the 30 Best Mexican Restaurants in the US as deemed by Travel Leisure magazine Should the NM Dept. of Tourism be alerted to speak up to the mag? (The Shed is #10; El Modelo comes in at #27 of 30.) (Apparently, and if I can apologize for our Secretary of the Dept of Tourism Monique Jocobson, she is apparently too busy to receive your emails, so Y’all might try her Executive Assistant.)

    b) Yo, maybe I’m foggy, but I think in the past someone lamented the loss of GodFather’s Pizza chain. Lest ya missed it in the media, 4 are planned in ABQ over the next 2 years. Was that the one with honky-tonk piano players?

    c) For those of Y’all who scoff at Hot Dogs and refuse to step into the iconic-66, locally owned Dog House, for example, I’ll bet, albeit I haven’t tasted one yet, half of yaz will be doing these surreptitiously in your backyard if you are a True Foodie! Be advised, The Drones will be watching!

    d) When a New Mexican dish is set down in front of Y‘all, should it be necessary to salt it?
    IMHO, the often multitude of flavors from the tortilla, avocado, various forms of green or red chile, etc. (let alone salt the Chef might add along the way) should be sufficient.

    Pardon, am off to have some roughage!!1

    May 17, 2013 at 1:37 PM
    • Gil Garduno says:

      Hola Roberto

      There is a definite blurring of distinction between Mexican and New Mexican food…at least in the way they are perceived. Not everyone seems to recognize that New Mexican cuisine is its own distinctive entity, a fusion of Spanish, Mexican and Puebloan influences. All too often our food is mischaracterized with one national publication even declaring that there isn’t much difference between New Mexican food and the Sonoran influenced food of southern Arizona. Worse, our cuisine has also been labeled as a sub-set of Tex-Mex.

      Travel & Leisure adds to the confusion by declaring The Shed as a Mexican restaurant. Because The Shed deigns to serve toasted French bread instead of sopaipillas, it’s only a matter of time before some yahoo declares The Shed’s cuisine as a fusion of Mexican and French cuisines.

      While it’s rumored that Godfather’s Pizza will be making a return to Albuquerque, those of us who eschew chains are much more excited about something impresario Michael Baird is doing. Baird, who owns Vernon’s Hidden Valley Steakhouse and Prime restaurants in Los Ranchos de Albuquerque will be launching a new pizza concept called Wise Pies Pizza. Wise Pies is a build-your-own pizza concept. No word as to whether you’ll be able to add cucumbers to your pizza ala Cosmo Kramer.



      May 18, 2013 at 9:30 AM
  • Bob of The Village of Los Ranchos says:

    - Whoa! For unknown reasons, I missed Gil’s illumination above. Thanks. However, no one has chimed in about ‘the need’ or refraining thereof, of salting a New Mexican dish!!!
    -Moving on:
    Say, anybody out here happen to attend the “Buen Provecho” breakfast gathering who could give us a nightcap…er…recap of what went on, e.g. including how many and who were there; why is Commish O’Malley involved; anything planned in the future?

    While I’ve got ya looking: here’s a potpourri, a melange of some may say ‘nonsense’ lest ya dare proceed!!! Please note, they are all food related!

    Per the bromide-like comment or protestation often put forth: “Well, We’re ALL created equal!” here’s some tidbits of possible interest: which may explain why some folks give different reflection of experiences when eating the same dishes….i.e. based on the ‘physical’ differences of one’s ‘senses’ (let alone the physical makeup of one’s brain) despite the physical-measureable sameness of the food!!!

    Unfortunately, I asked one of the Commentators herein who purported to be an artist if he could paint me a pic of one of our enchanting sunsets. How dumb was I????

    Ya know, even tho so many malign Taco Bell, shouldn’t we give them some credit in trying to move the grand concept of being a ‘melting pot’ nation forward with their latest addition?

    Did you know when buying avocados, that Y’all need to make sure the “nub” is still on to prevent ‘browning’? I did not know that!

    For those of Y’all who do home cooking and are into “Lavender”:
    At the Farmer’s Market in the parking lot
    6718 Rio Grande Blvd NW
    adjacent to the Village Hall of Los Ranchos
    Special Events:
    Sat. 13 July: Lavender & Garlic Celebration as part of Lavender in the Village (;
    The market will feature fresh cut lavender bouquets, lavender plants, companion plants, special lavender products, various types of garlic, and special products featuring garlic.
    * 4-H Students will have a booth with face painting and tattoos!
    * Ask the Expert Tent:
    7:45 – 8:15 am: Cooking with Lavender & Garlic (Savory) – Mia Maes

    8:30 – 9:00 am: Growing Lavender & Companion Plants – Jennifer Timms-Hobson

    9:15 – 10:30 am: Using Lavender/ Lavender Wand demonstration & Workshop – Monica Canaris

    10:45 – 11:15 am: Growing Garlic – Ray Arrowsmith

    11:30 – 12 noon: Cooking with Lavender (Sweets) – Randy Shamlian

    12:15 – 12:45 pm: Cooking with Lavender & Garlic (Savory) – Mia Maes

    Lastly, If you’re into making guac, herein lies (besides an interesting recipe) what may give Gingers a bad name!!
    (Pardon me, as this soulfully brings to mind some vivid eye candy of my youth which was one of most beautiful gals I ever saw who was a Ginger chanteuse in an emerald (not to be confused with chartreuse) gown in a ‘lounge/cabaret’ in Tijuana causing wonder if she’d ever be ‘recognized’ in the greater scheme of things, for her beautiful voice.)

    Now…”Chow!”….go take a cold shower! (For contextual understanding for those reading this at a future time: we are currently in a 100 degree heat wave.)

    June 28, 2013 at 12:48 PM
  • Bob of The Village of Los Ranchos says:

    We have the National Fiery Foods & Barbecue Show; a Pork & Brew Gathering; the great Food Bank fundraiser; the Chocolate fundraiser et al which certainly give us a chance to taste beyond Chile. Given that ‘some’ folks here are Eastern transplants, would seem some of us would jump at the chance to sample/vote on an apparent variety of ways to serve up a Lobstaah Roll which I don’t believe exists in ABQ or NM. For those who know and constantly supress fond memories, try this out:
    Alas, I dug further to find: A General Admission ticket ($150) grants you entry to the Rumble Main Event from 7:00 to 10:00 p.m. (rolls till 9:00, bars till 10:00), where you’ll sample 20 lobster rolls, savory sides, desserts presented by Häagen-Dazs and open bars pouring Tequila Don Julio cocktails, Stella Artois beer, Fuze refreshments and wine.

    July 2, 2013 at 4:22 PM
  • Bob of The Village of Los Ranchos says:

    USA Today has a section of Readers Choice Best of (this or that). Currently you can vote on Best Iconic American Foods . NM Mexico’s Green Chile ‘sauce’ is currently leading the pack of Icons. If Y’all favor that, consider taking a moment to click on it for your vote you can do once each day till the 22nd July. At least its one list we might not be at the bottom thereon.

    July 16, 2013 at 3:31 PM
  • Bob of The Village of Los Ranchos says:

    If Y’all have never been ‘back East’ Stop! don’t waste yer time.

    Otherwise, these be Idiots reporting this and those so commenting (tho LOL)for those of us who may Lust after any semblance of a Lobstah Roll!!!! let alone Fried Clams, decent Fish n Chips, maybe even a tuna fish salad sandwich, let alone decent French Fries. Man o Man if I be those ABQ City councilors who have finally got around to thinking about ‘doing’ something this past week with the El Vado motel of the ’50s Route 66 just before the Rio Grande… was it Mayor Marty who bot it lest an entreprenuer wanted to risk his own money doing something with it?… if I could have just 3 Linda Beaver clones as Wait-Galz, add in any flavored Frappe, a Foot Long Chile Cheez Dog, and potato/onion/kapusta/cheez pierogies as menu items….we’ll be $$$ rich to be able to add a trolley up Central; city-wide, pre-natal schooling; replacement of all cottonwoods; as well as a home-to-work monorail serving all of Rio Rancho saving millions designated for the reconstruction of I-25/Paseo!!!
    Eh…but I’m just saying!

    August 21, 2013 at 5:03 PM
  • Bruce Schor says:

    You finished your post with the words “Eh…but I’m just saying.”
    What are you saying?
    We shouldn’t go back east?
    We should go but should avoid “lobstah rolls” and The Beav lookalikes?
    Invest in tuna salad futures?
    Spend a night in an antiquated Rte 66 motel for the sheer experience?
    Please help those of us who don’t speak or understand BOTVOLRese…
    I’m just saying…

    August 23, 2013 at 7:01 AM
  • Bob of The Village of Los Ranchos says:

    LOL Brooklyn B…indeed, my Comment was unintentionally more convoluted than usual! If I understand myself correctly, I was saying that no matter what the retail price is, most of us who have been Easterners and have tasted lobstah rolls, are going to pay regardless of the off-the-boat price of lobstah and especially as we can’t get a Lobstah Roll (nor e.g. decent Fried Clams), out here!!! (Perhaps Y’all might say the same re a Classic Egg Cream, altho I’ve never had one.)

    (The reference to the El Vado was just added shtick…spouting off…about how ridiculous that whole situation is, albeit IMHO, as it’s coming back into local news trying to figure out what to do with it. Sorry…I was composing a comment for the Journal’s Speak-Up section while writing the other comment…clearly I can’t fish and chew gum at the same time!)

    August 23, 2013 at 10:31 AM
  • Bruce Schor says:

    The classic egg cream has neither egg nor cream.
    It is made with milk, seltzer, and Fox’s U-Bet syrup. Not Hershey’s, not any other chocolate interloper.
    It is sold in Albertson’s but one must look in the Kosher food section near the gefilte fish and the matzo.

    No gimmicks, no Linda Beaver to serve up the egg cream and wow ya!

    My method?
    Tall glass.
    Start with an inch or three of cold milk.
    Add seltzer while stirring to create a thick white foam.
    When foam is formed add more seltzer down the side of the glass so thick frothy foam stays on top and is not incorporated into mixture. Very important step.
    Add Fox’s U-Bet syrup to the seltzer and slowly stir it in.
    The result should be a chocolate bottom topped by the white frothy milk.
    Voila, the classic Egg Cream!
    Might go well with a PB&J lunch or a Devil Dog.
    I haven’t tried it with sweetbreads.

    August 24, 2013 at 7:28 AM
    • Gil Garduno says:

      Good Morning Bruce

      Have you tried the egg cream at the Model Pharmacy ( on Lomas and Carlisle? The Model Pharmacy is one of Albuquerque’s best unknown-well known treasures. Grayce might enjoy perusing the aisles and I believe you’d enjoy the egg cream.


      August 24, 2013 at 9:45 AM
  • Bruce Schor says:

    Thanks, Gil.
    Sounds like a plan,except for the “perusing”.
    That could increase the cost of the egg cream by ten fold at least.
    It is, after all, the humble egg cream.

    August 25, 2013 at 7:32 AM
  • victoria Smith Not Cha Mama's Gourmet Foods (pickles) says:

    Gil!!! Hello!! I am back in New Mexico.. Long 8 mos run…I want to start my business up again.. However, I need an investor. I have been through the ringer this past 8 mos. The only thing i know to do is make my products. But i need capital. If you know of any one that is interested in investing in a win win business, Please let me know… can you post this to your site please.
    Thank you for your help and time,
    Victoria Smith
    Not Cha Mama’s Pickles

    August 27, 2013 at 5:52 PM
  • Bob of The Village of Los Ranchos says:

    Yo Not Cha Mama….Bienvenidos! All I can offer is to check what often comes up in newz articles…Accion. Just this Sunday or per Googling
    Mejores Deseos,
    There’s nothing like a Not Cha Mama’s Pickle!!!!

    August 28, 2013 at 1:06 PM
    • victoria Smith Not Cha Mama's Gourmet Foods (pickles) says:

      i still have some for sale if you want some!!!!

      August 29, 2013 at 2:13 AM
  • Bob of The Village of Los Ranchos says:

    Yo Vecinos…if Y’all are into peeling your own sack of roasted Green Chile for your yearly…ahem…stash and would like to surreptitiously sit around in late afternoon on a clandestine patio in Rio Rancho with a few others doing the same on this 8th, email Gil by Friday to email me for the time and place so I can plan on how much chicharones/red chile/tortillas/cervezas to bring to snack on. Yo! if ya wanna go nekid peelin as I do, we’ve got an adequate supply of vinegar to dip in!!! Otherwise, if you be kinky into latex…aka “gloves”, that’s up to Y’all!

    September 4, 2013 at 5:08 PM
  • Bob of The Village of Los Ranchos says:

    Sorry, just heard at noon: the ‘Ask a Mexican’ columnist will be appearing at the ABQ Museum of Art and History (19th & Mountain Road north of Olde Town), tonight 9/19, @ 7pm as the (great) Estampa de la Raza exhibit will be soon wrapping up. Can’t find a title for his talk, but he is also the author of ‘Taco USA, How Mexican Food Conquered America’.

    - A bit early, but a heads-up in case some wish to diet in anticipation of pigging out (no pun intended) at the Southwest Bacon Fest!!! See then click ‘On the Menu’ for Who’s Who. Kind of akin to a Chocoholics Fiesta? And you can even enter your own ‘fixin’ in a contest or EVEN a poem!

    –Yo Brooklyn Bruce: Thanks for the Clam Chowder reminder at Blade’s. Most times going for the Especial, I have not needed to look at the menu, let alone its Soup o the Day cuz I’d go for Chef Kevin’s Onion if gonna do a Soup!

    September 19, 2013 at 12:36 PM
  • Bruce Schor says:

    Antojitos Lupe has reopened, finally, in the Desiboo’s former location on 550.
    It has been months since the sign was posted in the window heralding the reopening.
    My wife and I have looked forward to this seemingly forever.
    Re Blades soups, they are all good, from the watermelon gazpacho, the french onion, the clam chowder, and what is arguably the number one cream of mushroom in the Land of Enchantment.
    And Sweetbreads are back!

    September 20, 2013 at 7:58 AM
  • Bob of The Village of Los Ranchos says:

    I don’t watch “Tony” and if some of Y’all do not either I thought “we” still might want to take a look cuz of our ‘love’ of NM Cuisine: check out his show this Sunday, 9/29/13, at 7PM MDST, on CNN for your comparative opinions…LOL Hype on the ‘page’ of his 1 minute preview-video:

    “New Mexico: “Anthony Bourdain Parts Unknown” takes a close look at the mash-up of cultures that comprise this uniquely American state.
    Tony drives along old Route 66, which runs through New Mexico “like a collapsed vein” through Santa Fe and Albuquerque.
    Tony and crew sample New Mexico’s food — a combination of Spanish, Mediterranean, Mexican, Pueblo and even chuck-wagon influences. New Mexico is also a land of drugs, guns, monster vehicles (BOTVOLR asks: Now is all that really necessary?), and possibly extraterrestrials. It may also be the perfect place to investigate the underside of the Western cowboy ideal.”
    Go here, ; scroll down to the video icon re ‘Looking for Tacos on Old Route 66′. There you will find a couple of more clip- promos, e.g. have you ever had a Frito Pie at the classic Five & Dime next to the Haagen-Daz shoppe which was the former Zook’s Pharmacy on the south Plaza in Fanta Se? Speaking of which, do you know of the KGB guy seducing the pharmacist’s daughter (no pun intended!) where the assassination of Trotsky was planned! One source: (BTW, if ya read Held’s intriguing book, make a list of the spy’s and their code names at the outset to keep an easier track as ya go along!! (Even more intrigued? Just up from Holy Cow burgers, check this out AND the link at the bottom!)

    September 23, 2013 at 2:34 PM
  • BOTVOLR says:

    Speaking of Sterling WaitStaff Service:
    This is getting creepy: Are we so far behind what at one time might have been considered a “3rd World Country” is now the leading world Trend Maker?, e.g. its existance was never pointed out in my grammar school geography class!

    Ya right…that will never happen here! A guy will always have to check my oil, wash my windshield and pump my gas!!! After all, who would do it otherwise? Any one remember when there were 3 guys working a ‘garbage’ truck? Mail”Men” delivering twice a day residentially? “Change Gals” who counted out bills into your sweaty palm for jackpots in Vegas! I wait for the day of the robotic colonoscopy so as I don’t have to vacillate over whether to accept having a male or female doc doing it!
    Heaven forbid (no pun intended), Rome might be looking into this to deal with the priest shortage!!! E.g. remember the days of 3 priests to a parish? Now you can tap the screen for your particular sins (don’t worry; they’ll have ‘em all!) and their frequency and get a computer generated penance which is based on the current nationwide frequency rating of that sin!!!
    Well at least we”all can take solace that certainly nothing can take the place of Gil’s erudite insights nor those of his succinct Commentators…ya right!

    February 20, 2014 at 12:26 PM
  • BOTVOLR says:

    Alas, I was recently taken to task for whining about a restauranteur’s price increase per the cost of ‘lettuce’. Certainly I can only imagine what wrath might rain upon me IF I were to whine about the “uppage” of my restaurant tab by an “Affordable Care Act” surcharge!!! as is occuring elsewhere!!!! and will certainly mind my Ps & Qs…LOL!

    March 1, 2014 at 11:22 AM
  • Bruce schor says:

    Bob, Bob, Bob
    What about the part of the story which clearly states the ACA won’t affect these companies for a year?
    Sounds like more money in the pockets of management.
    And when 20 cents on a $22 bill is enough to disturb you and affect you dining out habits you really must take a deep breath and enter the real world.
    You problem just sounds so sad. Right?

    March 1, 2014 at 9:16 PM
  • BOTVOLR says:

    Just as I predicted, and in coincidence with our dreary weekend weather, I’ve brought a wrath of rain drops falling on my head even tho I put in an exemption “….IF I were to whine…” which El Brute ‘overlooked’! (When I was a kid and we played ‘Tag’, there was something designated that you could go to if you were not “It” and be safe from being tagged…most typically a tree. Aha, as I’ve heard there apparently weren’t any trees in Brooklyn, apparently he couldn’t learn about “exemptions”, so I’ll give him a ‘pass’, LMAO!
    ~ Lo El Brute, a line of a song of this Yum Yum Chicana, a contemporary of ours, has become an “earwig” * for me! In additon and being your Senior, I remember part of insuring post War recovery was continuing ‘saving’, not for environmental recycling, but as exemplified by the luking of packs of tied newspapers to school for the “paper drive”; rinsing out and stomping on tin cans; etc….so there could be a “real world” for those of Y’all’s generation to come to…LOL What I find perplexing is the AFFORDABLE Care Act was supposed to fix a gigantic “need” to provide health insurance for 30-40 million uninsured, by increasing the national debt for our kids/G-kids. Currently, it looks like only 4 million who needed the fix signed up and many of them because ACA kicked them off the insurance plans they already had shown personal responsibility for by paying out of their own budget. But alas, maybe I’m, this is drifting too off-topic and can be saved for the next FOGy gathering! LOL

    *Earwig: an insect that myth purports to enter our ear(much as a song does)and burrows itself into our brain often destroying it, at least temporarily. This has been likened to a piece of music (often not particularly cared for)being heard and driving us insane ’cause it recurs over and over and over throughout the day in our head! Some think this is the best of the worst examples….LOL! As an aside, it is purported that our very own Maah drid was the inspiration for that wonderland’s creation when its creator visited to see its display of 100,000 lights as did thousands of others in the late ’30s/early ’40s. When it was an active coal mining town prior to “all” the workers going off to battle in WWII, they were required to create, during after work hours, wooden characters that were animated for the tourists’ delight too. (I can only wonder what that road was like in winter to travel there back then. My source are AJ articles which I believe you may need to have a subscription to to access. Try Googling tho or

    March 2, 2014 at 1:08 PM
  • SandraF says:

    Went to Elaine’s in Nob Hill tonight. Absolutely amazing experience, both food and service! Sweet beads, bone marrow, prosciutto chips, creamed leaks, deconstructed smoked smores. Shell I say more? Truly special place.

    March 12, 2014 at 11:12 PM
  • BOTVOLR says:


    There is the Green Chile Cheeseburger Trail, so now the NM Tourism Dept. thought this would be another Enchantment to spotlight. They note journalists around the world still inquire about The Trail.
    Currently this is the Nominating Site through 4/13, with a couple of hundred already nominated. With due respect to rigorous scientific polling methods, voting however will start 4/21.
    (The kickoff article was in Tuesday’s Journal. Don’t know if you can access without a subscription.)

    (Elsewise: Dining travel tips:
    Lo, how many of our Folks harassed us as a kid to clean our plates per the poor kids in China. Alas, just learned it is impolite to eat every scrap off your plate. I.e. your insulting your host implying they didn’t feed you enough.
    Don’t find salt/pepper shakers on the table while in Portugal? Besides a personal shout-out for health, don’t ask as it is deemed insulting to the the culinary skills of the Chef as!)

    April 2, 2014 at 2:56 PM
  • Bruce Schor says:

    I found that the two most difsficult items to get in an Italian (in Italy) restaurant was ice for my gin on the rocks, coming mostly at about an inch and a half of liquid in a water glass, and red sauce for my calamari. Seems like red sauce for certain plates is not what the chef or the Italians deemed necessary. My red saucae was delivered in time to douse my tiramisu with it, so I gave up asking for it.
    Not serving salt and pepper is just silly unless in my opinion it’s asked for prior to tasting the creation.
    After tasting it’s every man for him or herself. The chef not withstanding.
    My choice for best breakfast buritto based on my limited knowledge is the Placitas Cafe version with chorizo.
    I’ll take a Pasadena on the Frontier version and the Flying Star version.
    Before I suffer the scorn of those much more experienced I have had several others and ” not memorable” is the term that comes to mind.
    I know I have to get out more, I’m working on it.o

    April 2, 2014 at 5:27 PM

Your email address will not be published. Required fields are marked *