Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1182 Restaurant Reviews, More Than 11,400 Visitor Comments…And Counting!
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 …
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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 …
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“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 …
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“Low and slow.” That’s not usually a term ascribed to the picturesque village of Corrales, New Mexico. Well, at least not the “Low” part of the term. “Slow,” however, is a way of life in …
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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 …
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“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 …
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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 …
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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 …
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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 …
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“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 …
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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 …
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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 …
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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 …
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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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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 …
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