Category: New Mexico

AmericanNew MexicoRating: N/R (Not Rated)Santa Fe

Museum Hill Cafe – Santa Fe, New Mexico

Gil Garduno11:35 PM

Widely reputed to have the most spectacular views in Santa Fe and boasting of four world-renowned museums, Museum Hill may be the only location where visitors are more in awe of the site’s breathtaking backdrop than they are of the contents of the magnificent repositories that house the area’s cultural and historical heritage. Set in an idyllic haven surrounded by panoramic views of hills dotted with dessert flora, colorful weather-worn mesas and verdured mountains, Museum Hill inspires awe and wonder. Whether bathed in clear, unobstructed cerulean skies or punctuated by ethereally wispy clouds painted red, yellow and orange by fiery sunsets, incomparable vistas surround you. Perched on a hillside a scant two miles off the historic Santa Fe Trail, Museum Hill area is home to the Museum of Spanish Colonial Art, Museum of Indian Art and Culture, the Museum of International Folk Art and the Wheelwright Museum of the American Indian. A new addition, Santa Fe’s Botanical Garden sits across the street. Atop Museum Hill’s “upper deck” is the expansive Milner Plaza which houses two of the quadrumvirate of museums. The concrete plaza is surrounded by a beautifully manicured array of native grasses, sages and trees interspersed with stunning Native…

AlbuquerqueAmericanBakeryBreakfastClosed in 2019Dog FriendlyGone But Not ForgottenNew Mexico

Savory Fare – Albuquerque, New Mexico (CLOSED)

Gil Garduno8:13 PM

Back in the mid 70s, anyone in Albuquerque’s southeast quadrant who wanted privacy knew they could find it at the Burger Chef restaurant in the Gibson and San Mateo area. It was the place seemingly designated for undisturbed break-ups (this was in the dark ages before texting and email were the preferred mediums for breaking-up). Once a burgeoning franchise second only to McDonald’s in the fast food arena, Burger Chef was in a state of rapid decline and even during lunch hours, few diners patronized it. Our inaugural dining experience at Savory Fare rekindled memories of a long-ago visit to Burger Chef when I was one of only two diners in the whole place and one of us was soon-to-be on the receiving side of bad news (the “Dear Gil” kind). While cavalcades of cars were driving up for their Egg McBorings and whatever breakfast banality Burger King offers, my Kim and I were–for nearly twenty minutes–the only diners at Savory Fare. Though I was fairly certain my bride of thirty years wasn’t breaking up with me, I wondered why this cafe-bakery wasn’t overflowing with patrons. Surely the savory fare for which the restaurant is named wasn’t as uninspired as…

AlbuquerqueNew Mexico

A Taste of the Caribbean – Albuquerque, New Mexico

Gil Garduno11:53 PM

One of the most hilarious from among so many classic Seinfeld vignettes transpired in an episode fittingly entitled “The Comeback” which first aired in 1997. During a business meeting, the ever irascible George Costanza is unabashedly stuffing his face with shrimp when Reilly, a co-worker, notices his gluttony and remarks “Hey, George, the ocean called. They’re running out of shrimp.” Unable to retaliate with a quick retort, the slow-witted George obsesses about the perfect comeback and recreating the encounter so he can deliver it. Ultimately he crafts a rejoinder he finds witty, but which his friends dismiss as nonsensical. Bringing in a tray of shrimp he begins to cram into his mouth predictably evokes the “running out of shrimp” comment which had so torqued him off. When George responds with “Well, the Jerk Store called and they’re running out of you,” Reilly shoots back with “What’s the difference? You’re their all-time best seller.” You know you’re food-obsessed when the first thing that comes to mind when watching that episode (or the Steve Martin movie “The Jerk”) is jerk chicken, jerk pork, jerk goat, jerk fish, jerk vegetables and the wondrous jerk seasonings which bring so much invigorating flavor to any…

AlbuquerqueClosed in 2018Gone But Not ForgottenNew MexicanNew Mexico

Beto’s Cocina – Albuquerque, New Mexico (CLOSED)

Gil Garduno7:22 PM

It’s a folly of the human condition that we tend to go looking for exciting food in all the shiny new restaurants…only to find it in the venerable restaurants that time has nearly forgotten. The fleeting, fickle nature of our fascination with something new and something different is so strong that some restaurants actually peak in popularity within a few months after opening, particularly after their first glowing reviews. Perhaps indicative of our human need for constant new sources of stimulation and gratification, diners (and restaurant critics) flock to new restaurants like moths to a flame. In our minds, new seems to translate to fresh and exciting. We seem drawn to the spit, polish and promise of new restaurants in our constant quest for new and different. In time the flash and panache of modernity wears out and restaurants which survive the ravages of time and the fickleness of the dining public come to be referred to as “venerable” or an “institution.” True, there are some which–much like a lonely grandfather in a nursing home–wait eagerly for visitors that never come, but most have carved out a niche of regulars who visit with regularity. Those of us who have achieved…

AlbuquerqueMariscosMexicanRating: Excellent

El Zarandeado – Albuquerque, New Mexico

Gil Garduno12:23 PM

“Anyway, like I was sayin’, shrimp is the fruit of the sea. You can barbecue it, boil it, broil it, bake it, saute it. Dey’s uh, shrimp-kabobs, shrimp creole, shrimp gumbo. Pan fried, deep fried, stir-fried. There’s pineapple shrimp, lemon shrimp, coconut shrimp, pepper shrimp, shrimp soup, shrimp stew, shrimp salad, shrimp and potatoes, shrimp burger, shrimp sandwich. That- that’s about it.” – Bubba from Forrest Gump Benjamin Bufford “Bubba” Blue may have thought he knew all there was to know about shrimp, but he didn’t know about camarones and he had no idea about ceviche. In 1967 while Bubba was in Vietnam helping “save the world for Democracy,” only the jet-setters who spent time in Mexico’s coastal regions had an inkling about the magical things which could be done with mariscos (Mexican seafood) freshly plucked out of the sea. In 1967 American restaurants–particularly steak restaurants–were still serving butterflied fried shrimp in “surf and turf” entrees and calling it gourmet. Long John Silvers was still two years away from making inexpensive shrimp available to the masses. The most exotic use of shrimp during the year of the “summer of love” was probably on Chinese dishes. Mariscos restaurants didn’t make significant…

AlbuquerqueAmericanClosed in 2016Gone But Not ForgottenNew Mexico

Desert Grows – Los Ranchos de Albuquerque, New Mexico (CLOSED)

Gil Garduno9:00 PM

“And he gave it for his opinion, that whoever could make two ears of corn, or two blades of grass, to grow upon a spot of ground where only one grew before, would deserve better of mankind, and do more essential service to his country, than the whole race of politicians put together.” – Jonathan Swift, Gulliver’s Travels Had Jonathan Swift not uttered those words of sagacious cynicism, there’s a good chance Armand Saiia would have. It’s a sentiment that resonates with Armand, the effusive chef-owner of Desert Grows. Sensing our confusion as we approached the towering trees providing sweet, salubrious shade to a charming courtyard at his first Albuquerque location, Armand welcomed us to one of the Duke City’s most unique and most welcoming milieus, assuring us that we were indeed at the right place. Only partially joking, he explained that the goal of his restaurant is to “provide food on Route 66 for the 99-percent” and that he would like to “turn the Route 66 upside-down as a sign that the 99-percent of us are in distress.” Route 66, or at least the original route that meandered south from Santa Fe through Fourth Street is where Desert Grows…

AlbuquerqueJapaneseNew MexicoRamen

Naruto – Albuquerque, New Mexico

Gil Garduno12:31 PM

During a 2015 episode of the Travel Channel’s Delicious Destinations, glaborous host Andrew Zimmern articulated what may be the very best–or at least most comprehensive–definition of comfort food ever. “Comfort food,” he explained, “makes us feel good. Every culture has its favorites–satisfying classics carried throughout the generations. Simple recipes loaded with carbs and full of love. It’s the taste of a feeling: warm, cozy, hearty and homey. Comfort foods satisfy more than physical hunger. They’re the feel good favorites that connect us to our past, family and cultural classics that fill us with sustenance and warm feelings at the same time.” At first browse, it appears that Zimmern’s definition applies solely to the act of consuming comfort foods, however, read closely and nowhere within that definition is it explicitly stated that comfort foods have to be eaten in order to be warm, cozy, hearty and homey. Nor do we have to masticate, graze, sup or savor comfort foods in order to feel good or to satisfy more than our physical hunger. Whether deliberate or unintentional, Zimmern’s definition can also apply to acts other than eating one’s food. Indeed, for some of us, the sense of warmth, coziness and comfort from…

AmericanClosed in 2023Gone But Not ForgottenNew MexicanNew MexicoTaos County

Old Martina’s Hall – Ranchos de Taos, New Mexico (CLOSED)

Gil Garduno11:11 AM

Between the years 2000 and 2014, The Taos News had the prestigious distinction of being named the best weekly newspaper in the United States by the National Newspaper Association. Although the most famous words in American journalism–“all the news that’s fit to print”–don’t grace its masthead, The Taos News has fairly and objectively reported news of events and personalities that seemingly can exist only in Taos county. Readers like me marveled at the periodical’s ability to refrain from punchline-pocked cynicism when, for a couple of years, three topics perhaps more appropriate for Jerry Springer or The National Inquirer ostensibly dominated the front page. One topic was the dysfunctional shenanigans of the Questa school board, the behavior of whom warranted a state-mandated suspension. Another was the hubris and arrogance of the five-member Taos County Commission who, despite a spate of unpopular decisions, thought enough of themselves that they named three new buildings in their own honor (so Bill Richardsonesque). The third topic which graced The Taos News repeatedly was that Commission’s refusal to issue a beer and wine license for Old Martina’s Hall in Ranchos de Taos, an absurd, self-serving drama that dragged on ad-nauseum. Obviously the second and third most…

AlbuquerqueClosed in 2019Gone But Not ForgottenNew MexicoVietnamese

Que Huong – Albuquerque, New Mexico (CLOSED)

Gil Garduno12:18 PM

“Wisdom oft comes from the mouth of babes.” ~George R.R. Martin After far too many meals at restaurants in which children are either screaming at the top of their lungs, throwing hysterical tantrums or wandering unsupervised around the dining room, our inaugural meal at Que Huong proved a very pleasant surprise. Across the dining room, we espied a Vietnamese family with several young children. Theirs was the quietest table in the restaurant. All of them were completely focused on their meals. When my Kim commented on how well behaved Vietnamese children are, I reminded her of at least one Vietnamese child who doesn’t always behave as well as the children Kim was idealizing. In fact, that child is as candid and unfiltered as some adults, the antithesis of the precious little angels at Que Huong. When her adoptive parents took Lily Pritchett-Tucker to a Vietnamese restaurant so they could teach her about her heritage, Lily became stubborn and outspoken….a true little diva. She refused her parents attempts to teach her anything about Vietnam. When her daddy told her about a “special soup called pho (pronounced “fuh”),” she responded “you told me not to say that word.” After repeated efforts to…

AlbuquerqueClosed in 2017Gone But Not ForgottenNew MexicoRating: ExcellentSoul FoodSouthern

Bucketheadz – Albuquerque, New Mexico (CLOSED)

Gil Garduno4:44 AM

“I think it’s easy to dismiss Southern food as nothing but grease and grits. I happen to like both grease and grits, And if you call them lardo and polenta, no one would have a problem with it.” ~John T. Edge Author John T. Edge acknowledges that negative stereotypes are rampant about Southern food, crediting some of those perceptions to how Southern food is marketed. Instead of Southern food being presented as one of America’s great culinary traditions, all too often it’s presented as bumpkinly and backwater. Instead of focusing on its soul-warming deliciousness and comforting properties, it’s presented as fatty, fried and laden with butter. It could well be argued that Southern cooking is the Rodney Dangerfield of American cuisine; it gets no respect. Credit media, particularly the aptly named “boob tube” for perpetuating unsavory—and often inaccurate–stereotypes. If you were a product of the ‘60s and 70s, your perceptions of Southern cuisine were probably gleaned from such television shows as The Beverly Hillbillies, Green Acres, The Andy Griffith Show and The Waltons. While these programs were generally family-oriented and depicted homespun values, they often portrayed Southern food in a condescending light. Who, for example, can ever forget the typical…