Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1208 Restaurant Reviews, More Than 11,700 Visitor Comments…And Counting!
Bizarre Foods host Andrew Zimmern has nothing on my friend Ralph Guariglio. Zimmern who claims to love such “exotic cuisine” as fermented walrus anus probably wouldn’t touch some of the…er, interesting foods Ralph enjoyed during …
Read More
You might think that the food truck industry is an ultra-competitive dog-eat-dog business in which purveyors aren’t very gracious when discussing fellow food truck operators. Considering how they often jockey for a limited number of …
Read More
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
Drive eastward on Airport Road in Santa Fe toward Cerrillos and you just might wonder if you accidentally traipsed into the Twilight Zone and somehow found yourself in Los Angeles. At the very least, you …
Read More
“Fly once more like you did before, Sing a new song chicken tikka!” ~Chiquitita Misheard Lyrics You might think by virtue of my name and then gangling gait, school mates at St. Anthony’s in Penasco …
Read More
If you’ve noticed an almost inordinate number of recent visits on this blog to Mexican restaurants, credit much of that to Pati Jinich, ebullient host of the James Beard Award-winning and Emmy nominated PBS series …
Read More
Darn that Google! Even though I used very specific Boolean operands to target my search for “Changos” in “Albuquerque,” Google returned results for Changos in Puerto Peñasco, Mexico. It wasn’t until studying the photos for …
Read More
“Of the seven deadly sins, lust is definitely the pick of the litter.” ~Tom Robbins, Skinny Legs and All “Why,” my Kim wondered aloud “would a food truck call itself Sopaipilla Lust.” Obviously reflecting on …
Read More
6 October 2020: From the Abq Grill n Que Facebook page – These unique times have forced us to make the very difficult decision to shut down our operations for the foreseeable future. We did …
Read More
In the vernacular of the cannabis culture–as I learned growing up in Northern New Mexico–the term “moto” translates from Spanish to “someone who enjoys “mota,” a slang term for marijuana.” Visitors to the Duke City …
Read More
“I don’t know why men like to barbecue so much. Maybe its the only thing they can cook. Or maybe they’re just closet pyromaniacs.” ~Cecelia Ahern, P.S. I Love You Whether or not the dubious …
Read More
Announcer: “The story you are about to read is true. The menu has been changed to showcase the delicious mashup of Korean and Mexican cuisines. Roy Choi: “This is the city: Los Angeles, California. I …
Read More
In the parlance of the pugilist, “punchy” is synonymous with punch-drunk, the result of having been battered violently by an opponent. You know, like Rocky Balboa after a few rounds with Apollo Creed. Don’t ever …
Read More
While their brick-and-mortar counterparts can afford to have multi-page menus to please a wide variety of palates, mobile food kitchens (that’s food trucks to you, Bob) are somewhat at a disadvantage. By sheer necessity, food …
Read More
“The more street food we have, the more it’s embraced by every income strata, the better world we have.” ~Anthony Bourdain Jonathan Gold, the first restaurant critic to win the Pulitzer Prize for criticism, called …
Read More
In my review of Taco Fundacion, I explained that some pundits believe the taco is poised to become the most ubiquitous and popular dish in the fruited plain, supplanting the fruited plain’s sacrosanct burger. While …
Read More
On December 20th, 2014, a part-paean, part elegy graced this blog. The opening stanza read: “Supper Truck, I hardly knew you! Inexplicably and to the detriment of my taste buds, I didn’t partake of your …
Read More
There once was a sandwich with cheese, That quickly brought me to my knees. Toasted, roasted. Oh sweet bliss. I’d be completely remiss Not to say, I’ll take two please. ~Ode To Grilled Cheese Courtesy …
Read More
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. …
Read More
The United States Department of Agriculture defines barbecue as “any meat cooked by the direct action of heat resulting from the burning of hardwood or the hot coals therefrom for a sufficient period to assume …
Read More