Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1142 Restaurant Reviews, More Than 10,800 Visitor Comments…And Counting!
Lucha libre, a Spanish phrase loosely translated into English as “free-style fighting,” is not just a genre of professional wrestling, it is the poor man’s theater in Mexico. For a mere pittance, the common man …
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“Baby let’s make a run for the border, I’ve got a hunger only tacos can stop. I know exactly what I’ll order Three tacos two tostadas and a soda pop.” ~Jennifer Lopez (Eric Cartman from …
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“I am tenacious. And I love to eat. I go into the field and see some delectable things they’re cooking, wild plants perhaps, and think, ‘Oh my God, I have to write about this.’ I …
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Felix, a character in Adi Alsaid’s young adult fiction book North of Happy was asked what makes a taco perfect. “It’s a taco that tastes as good as the idea of a taco itself. A …
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My environmentally-conscious, Prius-driving friend Bruce “Sr. Plata” Silver has a much smaller carbon footprint than that carbon credit-trading hypocrite Al Gore. No environmental activist would ever condemn Sr. Plata for fouling the air and water …
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What culinary voluptuaries consider exotic and delicious, timorous eaters might find distasteful and even nauseating. With M.F.K Fisher as their muse, culinary voluptuaries–the truly adventurous diners among us–don’t let themselves be drawn into a vortex …
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Once upon a time (how many of you remember when seemingly all ancient fables and stories began with these four words?) there was a family of six Chinese brothers, each with a unique and amazing …
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When you’re young and dumb and have an inflated sense of invisibility, you commit some youthful indiscretions that often evoke pangs of regret and remorse during your wizened years. Invariably your reflections prompt the question …
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“It’s so easy, even a caveman can…find it.” The Geico commercial depicting metrosexualized troglodytes living in contemporary America came to mind when I couldn’t find CaveMan Burgers on Central Avenue. While your typical caveman about …
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“Well, there’s not a taco big enough for a man like me That’s why I order two or three Let me give you a tip, just try a nacho chip It’s really good with bean …
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There’s a scene in the 2006 lucha libre (Mexican professional wrestling) comedy film Nacho Libre in which Nacho’s ectomorphic tag team partner Esqueleto (“the skeleton”) orders two grilled, buttered and chile-dusted elotes (corn-on-the-cob) from a …
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Exterior 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.” …
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In 2015, food critic Mike Sutter embarked on a quest Don Quixote would envy when he ate at a different taco joint in Austin, Texas every day for an entire year. During his 365-day adventure, …
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“No one who cooks, cooks alone. Even at her most solitary, a cook in the kitchen is surrounded by generations of cooks past, the advice and menus of cooks present, the wisdom of cookbook writers.” …
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“Ah, but after the sunset, the dusk and the twilight, when shadows of night start to fall. They roll back the sidewalk precisely at ten and people who live there are not seen again.” ~John …
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When writer Jeffrey Steingarten was named food critic for Vogue in 1998, he made it his quest to overcome any distaste he may have had for certain foods. Chief among the foods he disliked were …
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Garduños just can’t seem to keep up with the Joneses, at least in terms of familial propagation. The 2010 United States Census indicates more than a million instances (1,425,470 to be precise) of the surname …
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“Why, this here sauce is made in New York City!” “New York City? Git a rope!” No matter how broad-minded we may perceive ourselves to be, most of us are burdened by covert biases and …
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“I went down Nagolitos looking for some barbacoa and Big Red. I went down to Nagolitos for some barbacoa and Big Red. Well, I could’ve had menudo but I got some cabeza instead. Give me …
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Acapulco–just the name evokes images of pristine sandy beaches, translucent blue waters, a comfortable climate, luxury hotels, and world-class gourmet cuisine. There are many reasons Acapulco has earned its nickname of the “Mexican Riviera,” after …
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I count in almost equal measure, friends, family members and colleagues who label themselves as either militant liberals or staunch conservatives. Despite what they may think, they have more in common than they’d ever admit. …
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“The immediacy of a taco, handed to you hot from grill and comal, can’t be equaled. You can stand there and eat yourself silly with one taco after another, each made fresh for you and …
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As we perused the colorful menu hanging on the wall at El Taco Tote, my friends Captain Tuttle, Bob of the Village Of Los Ranchos and I pondered the veracity of images depicting gargantuan tacos …
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In the vernacular and tradition of Hispanic Northern New Mexico, few–if any–titles were held in such esteem and reverence by elder generations as “compadre” (male) and “comadre” (female). In his Dictionary of New Mexico & …
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My 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 …
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Consider it sacrilege if you will, but some pundits believe the taco is poised to become the most ubiquitous and popular dish in the fruited plain. One such heretic is eater.com’s Nick Solares who made …
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Located fifteen miles north of Santa Fe, just south of Pojoaque and within minutes of two garish native American casinos, Gabriel’s is a culinary oasis back-dropped by nearby cedar, cottonwood and pine tree-laden hills and …
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“I’m a uniter, not a divider.” ~ George W. Bush, Governor of the Great State of Texas “No one wants to listen to politicians, but everyone wants to eat tacos. Tacos are the great uniter.” …
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On a 2010 episode of The Travel Channel’s No Reservations series, host Anthony Bourdain described pulque as “the sap of the maguey cactus” as well as “man juice” and “Mexican Viagra.” That may explain why …
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Put a savvy foodie from Las Cruces and a gastronome from Albuquerque in the same room (preferably not a kitchen well stocked with knives) and you’re bound to start a culinary civil war. Such was …
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In Albuquerque’s panoply of Mexican fast foods, the torta–despite all its heartiness and versatility–is the “Rodney Dangerfield” of cheap eats. It garners no respect, warranting nary a mention in annual paeans to the “best of” …
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There’s no denying the ever-increasing popularity of Mexican food across America, but it may surprise you to learn that in the estimation of some sources, it has supplanted Italian food as the favorite ethnic cuisine …
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The siren song of a small town living has always appealed to Irma Rodriguez who just can’t see herself in the big city. Having grown up in Gallup, New Mexico, she appreciates the sense of …
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The geriatrically advanced among us who grew up during the golden age (1950s through the 1970s) of the “jingle” were constantly bombarded with earworm-inducing singing commercials, those catchy and memorable short tunes used to convey …
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A rotund, ripening, red tomato is featured prominently on license plates issued in the Mexican state of Sinaloa. This is indicative of the state’s prominence in growing the “love apples” from which its rich salsas …
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“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, …
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