Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1191 Restaurant Reviews, More Than 11,500 Visitor Comments…And Counting!
My friend Hannah, a brilliant linguist who’s become rather expert in the etymology and evolution of languages, speech patterns and morphology would find it dismaying should she hear someone attribute the term “Romance language” to …
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My adovada adoring amigo Ruben likened the irony to an episode of Seinfeld. Two weeks into his experiment with an ostensibly healthier vegan diet, he was craving sushi and needed his sushi-specific pangs of hunger …
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“Gravy is the simplest, tastiest, most memory-laden dish I know how to make: a little flour, salt and pepper, crispy bits of whatever meat anchored the meal, a couple of cups of water or milk …
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“Some folks like to get away Take a holiday from the neighborhood Hop a flight to Miami Beach Or to Hollywood But I’m taking a Greyhound On the Hudson River Line I’m in a New …
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“Double, double toil and trouble; Fire burn, and cauldron bubble. Fillet of a fenny snake, In the cauldron boil and bake;” ~Macbeth Act 4 Scene 1 Each of the lunch ladies at the Peñasco Elementary …
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For at least the past seven years, the most famous “biker cafe” in the Land of Enchantment has been the fictional Maggie’s Diner in Madrid on the Turquoise Trail. Constructed in 2007 for the made-in-New-Mexico …
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“When helicopters were snatching people from the grounds of the American embassy compound during the panic of the final Vietcong push into Saigon, I was sitting in front of the television set shouting, ‘Get the …
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There are ranchers throughout New Mexico who might not think there’s anything even mildly amusing about a brewery and gastropub called The Stumbling Steer. These robust ranchers would likely equate the term Stumbling Steer to …
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Legends recount that in his quest for immortality, Mesopotamian king Gilgamesh visited a tavern where a divine barmaid gave him the advise: “Eat and drink your fill, Gilgamesh, and celebrate day and night. Make every …
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Epazote. That’s a word that can make an intrepid chef’s toque blanche resemble the white flag of surrender. If you’re a culinary savant and haven’t heard of epazote, it’s probably because the chefs at restaurants …
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The Internet is replete with personality assessments. Some–such as a personality assessment based on your choice of pizza toppings–are created by psychologists ostensibly intent on obtaining scientifically valid results, but many others are intended solely …
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No Mexican restaurant in Albuquerque has a pedigree that approaches that of El Norteño, a venerable elder statesperson in the Duke City’s burgeoning and constantly evolving Mexican restaurant scene. El Norteño has been pleasing local …
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Big Bang Theory wunderkind Sheldon Cooper has a spot he describes as the “singular location in space around which revolves my entire universe.” That spot is the left side of his couch, a location he …
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The year was 1997. Recently thawed from a thirty year cryogenic state, Dr. Evil addressed the United Nations about his diabolical scheme to hold the world ransom: “ In a little while you’ll notice that …
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Out through the back door of Rosa’s I ran, Out where the horses were tied. I caught a good one. It looked like it could run. Up on its back and away I did ride, …
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“Custard: A detestable substance produced by a malevolent conspiracy of the hen, the cow, and the cook.” Ambrose Bierce, American writer (1842-1914) The Devil’s Dictionary (1906) Ambrose Bierce’s scathing definition of custard is not necessarily …
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My environmentally conscious friend Bruce “Sr. Plata” Silver doesn’t have a large carbon footprint. No environmental activist would ever condemn him for fouling the air and water with a large amount of greenhouse gas emissions. …
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Growing up on a relatively unsophisticated Northern New Mexican diet featuring such staples as beans, tortillas and chile could hardly be considered a training ground for gastronomic appreciation. Though I thoroughly enjoyed my mom’s cooking …
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In a May, 2009 edition of New Mexico Magazine feature celebrating “20 reasons Rail is Cool Now,” the magazine’s staff and contributors shared the best things to experience via the New Mexico Railrunner Express.” A Duke …
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The tee shirts worn by a nattily attired and enthusiastic wait staff at Bert’s Burger Bowl say it all: “Since 1954: One Location Worldwide.” Celebrating its golden anniversary in 2004, Bert’s seems to transcend time …
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One of the inevitable truths about life is that the sins of our youth will revisit us in our middle age and beyond. We feel it especially in the morning when every bone in our …
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Despite my (then) near eidetic memory and a sesquipedalian lexicon, it was my bumpkinly naivete my friends in Boston found most surprising (and amusing) about me. By having absorbed Encyclopedia Britannica (before the internet and …
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“In my walks, every man I meet is my superior in some way, and in that I learn from him.” — Ralph Waldo Emerson WARNING: The program you are about to see…seeks to throw a …
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All day I’ve faced a barren waste Without the taste of water, cool water Old Dan and I with throats burned dry And souls that cry for water Cool, clear, water. – The Sons of …
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CLOSED ON FRIDAY, JUNE 26, 2015: Crafted from fibrous materials removed from maguey cactus and fixed with leather bands, equipales furniture graces the sala of many a New Mexican home and certainly many more homes …
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The year was 1971. Albuquerque’s population had reached a quarter of a million. The San Juan-Chama project, a system of diversion structures and tunnels for trans-mountain movement of water from the San Juan River Basin …
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Fearful that her dim-witted and loose-lipped husband would tell everyone in the village his good fortune in having found three bags of gold, the woodcutter’s wife concocted a plan. She had her husband buy her …
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One of the first things you notice when you step into Seferino’s New Mexican Restaurant is the large portrait hanging just above the hostess station of an avuncular bearded gentleman with an air of dignity …
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There are two things I rail against which might classify some of my restaurant reviews as a bully pulpit. One is the incursion of chain restaurants, a pitiable parade of mediocrity that has largely resulted …
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