
Mighty Mike’s Meats – Albuquerque, New Mexico
Thank you, Mighty Mike! Thank you for restoring our faith in barbecue just one day after my Kim declared “I don’t want to have barbecue for a long time.” Readers might find it hard to …
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Thank you, Mighty Mike! Thank you for restoring our faith in barbecue just one day after my Kim declared “I don’t want to have barbecue for a long time.” Readers might find it hard to …
Read More“If I can make it there, I’ll make it anywhere It’s up to you, New York, New York.” ~Frank Sinatra Jeff Spiegel, managing partner of the insanely popular M’Tucci’s family of restaurants has described flagship …
Read MoreLeonard: Is it racist that I took you to an Indian restaurant? Priya: It’s okay, I like Indian food. Leonard: Or as you probably call it back home, food. ~Big Bang Theory (Season Four, Episode …
Read More“I have tried to express the terrible passions of humanity by means of red and green.” ~ Vincent Van Gogh Using bold and furious brushstrokes and striking colors (mostly red and green), Van Gogh once …
Read MoreTo everything there is a season, and a time to every purpose under the heaven: A time to be born, and a time to die; a time to plant, and a time to pluck up …
Read MoreSeveral years ago while leading my organization’s e-business marketing and communication effort at Intel, I had the great fortune of hiring a phenomenal Web developer recently arrived from India. In the process of filling out …
Read MoreExterior signage for Dennis Apodaca’s new restaurant venture sports the name of the previous tenant, a short-lived eatery named MIXX. In a February blurb announcing Dennis’s return, the Albuquerque Journal called his new venture “REMIXX.” …
Read MoreI think a rotisserie is like a really morbid ferris wheel for chickens. It’s a strange piece of machinery. We will take the chicken, kill it, impale it and then rotate it. And I’ll be …
Read MoreCaffeine is my shepherd; I shall not doze. It maketh me to wake in green pastures: It leadeth me beyond the sleeping masses. It restoreth my buzz: It leadeth me in the paths of consciousness …
Read MoreThe St. Mary Magdalene Catholic Church in Magdalena, New Mexico is adorned with ceramic statues, most familiar and easy to identify…at least for dyed-in-the-wool Catholics like me. After Sunday Mass one September, 2010 morning, we …
Read MoreA simple day laborer at a wealthy estate, Ysidro began his days by rising early and attending Mass. His fellow laborers complained that they had to do some of his share of the work because …
Read MorePeñasco has always been the beautiful stepsister ignored by the dutiful suitors who prefer the company of Taos, its more glamorous sibling. Taos, the mystical art colony to which new age subscribers seem preternaturally drawn …
Read MoreI love Italian food but that’s too generic a term for what’s available now: you have to narrow it down to Tuscan, Sicilian, and so on.” ~ Lee Child, Author “You don’t want to be …
Read MoreFor some reason, national print and online publications and even the Food Network can’t seem to fathom that the Land of Enchantment has outstanding cuisine outside the shining pinnacles of Santa Fe and Albuquerque. To …
Read MoreSeveral years ago award-winning Albuquerque Journal columnist Leslie Linthicum (since retired) penned a wonderfully evocative column entitled “Spanish Names Fade into History.” Leslie observed that if you frequent the obituaries, especially those published on the …
Read MoreMy precocious niece doesn’t miss a beat. Ever attentive to adult conversation, she often stumps my brother and me with her surprisingly deep and thought-provoking questions. Case in point, when she overheard me telling my …
Read MoreThe Ming Dynasty (1368-1644) was renowned as one of the greatest periods of governmental and societal stability in the history of mankind. At its peak, the Ming dynasty made China a global superpower, influencing the …
Read MoreCelebrity chef Anthony Bourdain likened his first experience tasting Thai food to “like discovering a color I never knew existed before. A whole new crayon box full of colors.” With so many vibrant colors available, …
Read More“These things are just plain annoying. After all the trouble you go to, you get about as much actual “food” out of eating an artichoke as you would from licking 30 or 40 postage stamps. …
Read MoreIn some metropolitan areas, legions of restaurant bloggers dissect and report on every facet of the area’s dining scene. These bloggers have a significant impact on the restaurant choices diners make. That fact isn’t lost …
Read More“Sometimes the spaghetti likes to be alone..” —Stanley Tucci as Segundo in Big Night With a name like M’Tucci’s Italian Restaurant, you might wonder if the Italian restaurant on the intersection of Coors and Montano …
Read MoreAlthough we pride ourselves on keeping a pulse on the local dining scene, it took a nationally syndicated Food Network cable program called Food Finds to introduce us in 2003 to the Golden Crown Panaderia, …
Read More“In my experience, food and passion always intertwine. Passion is food for the soul’s mood at any particular time.” Tammy Mollai Robert Irvine, host of the Food Network’s Restaurant: Impossible show has some nerve! In …
Read More“It is the blood of the Lunas to be quiet, for only a quiet man can learn the secrets of the earth that are necessary for planting — They are quiet like the moon.” ~Bless …
Read More“There is strength in Africa. Not the crushing brute strength of the bull elephant. Nor the rigid, unyielding strength of the Kilimanjaro. But a calm, enduring strength, the kind of abiding strength that will not …
Read MoreAlbuquerque’s Nob Hill district largely owes its emergence as the city’s first “suburb” to Route 66, the great Mother Road which carried Americans westward. Because of Route 66, the Nob Hill area has been, since …
Read MoreThe concept of “fast food” had a far different connotation during the Southwest’s Frontier days than it does today. This is especially true if one traveled via railroad through hundreds of miles of desolate, open …
Read MoreThe walls at Geoffrey’s Malibu are festooned with copies of whimsical framed “doodles” created by Hollywood celebrities and movie stars who have dined at the posh seaside restaurant. Most are tongue-in-cheek self-portraits which probably speak …
Read MoreWe’re all familiar with premise of Iron Chef America in which accomplished chefs are pitted against the veritable pantheon of culinary giants who have earned the title of Iron Chef. Can you imagine if one …
Read MoreAmerica is a pizza obsessed nation. Ninety-three percent of us consume at least one slice of pizza per month and collectively, we each eat some 46 slices of pizza per year. According to Pizza Magazine …
Read More“If salt is the odorless spice, smoke is the ephemeral magical invisible spice. You can’t feel it, you can’t touch it, but you can taste it.” ~Chef Seamus Mullen, Tertulia Restaurant, New York City. Have …
Read MoreA tavola non si invecchia. Translation: At the table with good friends and family you do not become old. ~ Italian Proverb While this timeless Italian dictum which our friend Sandy Driscoll shared with us …
Read MoreIt wasn’t New Mexico’s Chamber of Commerce winter weather that enticed Chef Pramad “Paddy” Rawal to remain in the Land of Enchantment. In fact, when he first landed at Albuquerque’s International Sunport, he wondered if …
Read MoreAs an independent observer of the New Mexico culinary condition, I used to think the most prominent delta in quality between restaurants in the Land of Enchantment and those in large metropolitan cities are in …
Read MoreIn a 2012 episode of the Travel Channel’s “No Reservations” television program, host Anthony Bourdain and his Russian pal Zamir Gotta visited Kansas City in search of the city’s best barbecue. When not licking barbecue …
Read MoreKansas City is known as the “city of fountains.” It’s also known as the “world’s barbecue capital.” If locals had their way, ever the twain would meet and the city’s fountains would be burbling not …
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