Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1114 Restaurant Reviews, More Than 10,200 Visitor Comments…And Counting!
“Last night I broke the seal on a Jim Beam decanter That looks like Elvis.” ~George Jones Having spent much …
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The teeth, tail and eye of the tiger caused quite an uproar in the Sandia National Forest near Tijeras, New …
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As we wended our way along meandering Rio Grande Boulevard, I commented to my Kim, “I sure miss Ichabod and …
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In 2015, food critic Mike Sutter embarked on a quest Don Quixote would envy when he ate at a different …
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After the onset of World War II, the American workforce quickly became greatly depleted when young men volunteered to serve …
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Pasqual Baylon’s devotion to the Mass and the Holy Eucharist was so fervent that even when assigned kitchen duty, he …
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Over the years, perhaps no restaurant across the Land of Enchantment has garnered as much recognition from the national media …
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According to some stereotypes, when you eat Chinese food, you’ll be hungry an hour later. That stereotype is known …
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There are just some restaurants at which the stereotypical Ralph Cramden hungry man shouldn’t dine. Hannah & Nate’s might be …
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After years of toiling as a quality engineer in a pressure cooker environment in which the happiest time of day …
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Many of us look at an unused and timeworn historical building and a wave of nostalgia sweeps over us as …
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In the 60s and early 70s, movies and television programs would have you believe all spies were hard-drinking, fast-driving, woman-chasing …
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In 1960, Albuquerque’s population reached 201,189, more than doubling the city’s tally from the 1950 census. The start of a …
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“Are you going to explain how to pronounce “bosque?,” my Kim asked when she espied me working on this review. …
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Before permanent signage was mounted, a tethered banner in front of K’Lynn’s Southern & Cajun Fusion in Rio Rancho listed …
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Don Shirley: “How is that?” Tony Lip: “Salty.” Don Shirley: “Have you ever considered becoming a food critic?” Tony Lip: …
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I think a rotisserie is like a really morbid ferris wheel for chickens. It’s a strange piece of machinery. We …
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Tim “The Toolman” Taylor just didn’t get the concept of “low-and-slow.” During barbecue week on Taylor’s “Tool Time” television show, …
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Once described as the “enfant terrible of the gastronomic scene,” curmudgeonly English food critic Jay Rayner pondered “Why would anyone …
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My dad taught me very early on that all people have inherent worth and dignity and are deserving of respect …
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“Eating slowly is good for the stomach; plowing deeply is good for the fields.” ~Vietnamese Proverb Imagine if the village …
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Shortly before 6AM. on July 16, 1945, some of the world’s most brilliant minds ushered in the nuclear age with …
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Even though New Mexico’s license plates have been graced with the sobriquet “Land of Enchantment” since 1941, it didn’t become …
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“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations …
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Who among us hasn’t learned at least one thing about Thai culinary heritage from The Big Bang Theory? In a …
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Legendary American chef, author and television personality Julia Child was often exasperated with what she perceived as American’s propensity for …
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Caffeine is my shepherd; I shall not doze. It maketh me to wake in green pastures: It leadeth me beyond …
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My friend Schuyler jokes that because the diet of my formative years was mostly beans, chile and tortillas as well …
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My brother Mario–seven years younger, much better looking and quite a bit smarter–and I have shared many memorable firsts. There …
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“I think we love bacon because it has all the qualities of an amazing sensory experience. When we cook it, …
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Culinary history is in dispute as to the origin of the term “hot dog” to describe frankfurters, a cooked sausage …
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In retrospect, the monsters and bogeymen who frightened impressionable children of my generation were pretty lame. Perhaps the most lame …
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Reclusive American poet Emily Dickinson insisted a light exists in spring that’s not present at any other time of year. …
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“Ah, but after the sunset, the dusk and the twilight, when shadows of night start to fall. They roll back …
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Several ominous scenarios went through my mind when Ana told me, “I’m sorry. We don’t accept credit cards.” Would I …
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“It was Kansas City but it was North Carolina I wanted; whole hog smoked low and slow over fruit woods …
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