Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1226 Restaurant Reviews, More Than 12,000 Visitor Comments…And Counting!
Note from The Kitchen by 135 Degrees Facebook Page: 12 December 2019 : The Kitchen by 135 Degrees will be closing to the public to focus on catering and private events at our location. We …
Read More
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.” …
Read More
The teeth, tail and eye of the tiger caused quite an uproar in the Sandia National Forest near Tijeras, New Mexico back in 2015 and it made the national news. A mountain biker took a …
Read More
“Eating slowly is good for the stomach; plowing deeply is good for the fields.” ~Vietnamese Proverb Imagine if the village of Hatch was granted a trademark that awarded it exclusive rights to the name “chile.” …
Read More
“It was Kansas City but it was North Carolina I wanted; whole hog smoked low and slow over fruit woods and doused liberally with a vinegar-based sauce. It was North Carolina but it was Texas …
Read More
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 …
Read More
NOTE: Because of the heightened demand for M’tucci’s meats, cheeses, breads and shrubs, on 30 November 2019, M’tucci’s Italian Café & Market will close its retail operation and begin its conversion to a wholesale operation. …
Read More
“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 …
Read More
Starting with a raucous concert in 1954, the idiom “Elvis has left the building” was uttered at the conclusion of many of Elvis Presley’s concerts to encourage rabid fans to accept that no further encores …
Read More
Richard Olney, a cookbook author best known for his books on French country cooking described crepes thusly: “their greatest pitfalls derive, no doubt, from their versatility — not in itself a fault, but a quality that …
Read More
“Nom nom.” It sounds innocent enough. Parents–yes, including parents of four-legged fur babies–utter it in baby talk intonations to get our children to eat something, especially when that something is “good for them” but doesn’t …
Read More
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. …
Read More
In my review of the Corrales Bistro Brewery, you were introduced to “Le Cochon,” a self-professed God’s gift to women, lady killer, playboy, seducer, Lothario and otherwise philanderer nonpareil. To my knowledge, Le Cochon is …
Read More
One of my Psychology professors cautioned students about the danger of “amateur diagnosis,” the practice of assigning specific psychoses and neuroses to people we meet solely on the basis of our cursory familiarity with the …
Read More
Every summer, a predictable ritual takes place. After hibernating comfortably since the previous autumn, men attired in aprons emblazoned with the slogan “kiss the cook” will selflessly volunteer to “cook” a meal. This, of course, …
Read More
Not long after Superbowl XL’s halftime show began, a veil of theatrical smoke enveloped the stage, dissipating slowly to reveal the legendary featured performers, the immortal Rolling Stones. First the camera panned to a gyrating …
Read More
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 …
Read More
“When I am an old woman I shall wear purple With a red hat that doesn’t go, and doesn’t suit me, And I shall spend my pension on brandy and summer gloves And satin sandals, …
Read More
When we moved back to New Mexico on May 15, 1995, our first priority wasn’t where to live, but where to eat. Having been away for the better part of 18 years, there were so …
Read More
The term “red or green” has connotations beyond New Mexico’s sacrosanct chile. For restaurateurs across the Duke City, red or green can spell the difference between a good or bad reputation and even success or …
Read More
The old Jewish proverb “worries go down better with soup than without” may just be the most understated aphorism about soup ever uttered. When soup is discussed, it’s usually with a sense of warm nostalgia, …
Read More
NOTE: The Bosque Brewing Company has six locations including two in Las Cruces and one in Bernalillo. Only the location in San Mateo reviewed here has closed. In 1978, the number of breweries across the …
Read More
While touring Granada, Spain during a 2013 episode of CNN’s Parts Unknown, Emmy award-winning celebrity host Anthony Bourdain bemoaned that “we will never have tapas culture in America.” Then, to emphasize his contention even further …
Read More
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 …
Read More
“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 …
Read More
“I’ll gladly pay you Tuesday for a hamburger today.” – J. Wellington Wimpy Cultural shock! It’s been oft repeated that the United States and England are two nations separated by a common language. I had …
Read More
Everyone knows the most sagacious of all creatures in nature is the owl. The owl is to whom all other creatures go to get some of life’s most pondered questions answered–questions such as “how many …
Read More
In “My Fair Ernest T. Bass,” one of the most hilarious episodes ever of the 1960s television classic, The Andy Griffith Show, Sheriff Andy Taylor tried to pass off Ernest T. as a cultured gentleman. …
Read More
For more than two years, Dan Brown’s brilliant and controversial novel, The DaVinci Code was a permanent fixture as number one on the New York Times best seller list. Brown’s magnus opus postulates the existence …
Read More
“Eat breakfast like a king, lunch like a prince and dinner like a pauper.” That weight loss axiom subtitles the signage at Weekdays Restaurant. As its name implies, Weekdays is open Monday through Friday, but …
Read More
In May, 2011, Frommer’s Budget Travel magazine invited some of the most prolific culinary bloggers across the country (including yours truly) to a culinary “throw-down” of sorts. We were asked to provide a fun and …
Read More
Many similarities exist between writing beautiful lyrics for a memorable song and developing a great recipe for memorable food. Great lyrics involve putting together the right words so that they flow easily around a meaningful …
Read More
What is street food? An informal poll of friends and colleagues generated some interesting answers. One colleague equates street food to road kill– the flattened fauna, car-crashed carrion and furry Frisbees found on and along …
Read More
The diminishing of the American diner’s disposable income has posed a significant challenge for restaurateurs, particularly those who specialize in fine-dining fare. In a downtrodden economy, Americans are less willing to spend their hard-earned money …
Read More
You might assume that because of my unabashed online promotion of culinary adventures, I would be the classic prostheletizer seeking to convert to the joys of more adventurous dining all lost and wayward souls who frequent …
Read More
Grandma: “Tonight, me and your aunt are gonna go visit some friends and we’re not gonna be back till tomorrow. We’re gettin’ a little low on steak, so I got Lyle comin’ over tomorrow to …
Read More