Gil's Thrilling (And Filling) Blog
Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,325 Restaurant Reviews, More Than 13,400 Visitor Comments…And Counting!
Growing up in rural Northern New Mexico, my siblings and I thought all Mexican food was the same–the way my mom, grandmothers and aunts prepared it (which is to say it was outstanding). At the time New Mexicans hadn’t universally acknowledged that the genesis of our cuisine wasn’t solely Mexico. Back then, only the most savvy culinary historians were crediting…
Everyone should have a friend like Steve Coleman, the erudite owner of Steve’s Food Page. Not only is he a great guy and a lot of fun to spend time with, he’s a superb host and tour guide. During a two-day sojourn to “El Chuco,” Steve not only showed us the sights, he gave me a much-needed lesson about history…
My friend Steve Coleman, owner of the well-written and impeccably researched Steve’s Food Blog has become quite a culinary anthropologist. Not only does he provide his readers with comprehensive reviews of restaurants throughout the fruited plain, he explores the genesis of the foods he writes about. One of his passions is to define what constitutes El Paso style Mexican cuisine–its…
25 February 2023: Over the past twelve years, the Owl Cafe in San Antonio, New Mexico has been one of the three most frequently launched reviews on Gil’s Thrilling (And Filling) Blog, ranking behind only Mary & Tito’s and the Buckhorn Tavern as the third most frequently launched review of all time. What accounts for the Owl’s popularity? It truly is a timeless…
A sure sign Spring has arrived In rural New Mexico is the annual ritual of cleaning the acequias, the community operated ditches used to irrigate fields, gardens and lawns. Early in the morning, property owners or their designated paid representatives would convene at appointed spots to begin the effort. Work crews typically consisted of grizzled veterans, most of whom acted…
By the time my Kim and I returned to New Mexico in 1995, the days of my family steam-baking chicos in hornos were long past, but she sure was intrigued by our mud and adobe outdoor ovens. She wasn’t so much interesting in exaggerated tales of our back-breaking labors, but of the process of baking chicos in those hornos. We…
If you’re susceptible to the power of suggestion–especially as it pertains to ear worms (recurring tunes that involuntarily pop up and stick in your mind)–you’re probably going to hate me (or you can skip this paragraph and continue to love me). That’s because if you do read this paragraph you’re going to be humming to yourself one of the most…
During a 2016 campaign event in Phoenix, Arizona, Latinos for Trump founder Marco Gutierrez warned that if the country did not adopt tighter immigration standards as proposed by Republican nominee Donald Trump, there would be “taco trucks on every corner.” For many of us, the only conceivable retort was along the lines of “what could possibly be wrong with that?”…
Blake’s Lotaburger is a New Mexico only institution founded in 1952 by long-time proprietor Blake Chanslor who owned it for half a century before selling it in 2003. While the marquee may still carry Blake’s name, the 76 store franchise with a presence in most of New Mexico’s larger cities and towns (23 in all) is now owned by Brian…
Before heading off for an overnight stay in Farmington, I scoured the internet for suggestions on where to have breakfast. My criteria was simple: preferably a Navajo owned-and-operated eatery; restaurants who spell New Mexico’s official state vegetable “chili” wouldn’t be considered. Yelp came through on its listing of the ten best restaurants for breakfast in Farmington. At the very top…
Having devoured all the Tony and Ann Hillerman books centered in and around the Navajo Nation, I thought I knew quite a bit about the Diné. That was until Brian Schwartz, an extraordinary food writer from Oklahoma, offered me his ticket to an event showcasing the talents of James Beard Best Chef – Southwest nominee Justin Pioche. I immediately took…
