APPARENTLY NOT EVERYONE HAS HEARD OF FRITO PIE: Tucked away in small towns and regional pockets across the country are dishes so obscure that even Food Network hasn’t discovered them yet.  The American Facts, whose mission it is “to celebrate the rich tapestry of American history and culture” compiled a list of ten of “America’s most wonderfully weird regional specialties.”  New Mexico’s contribution to the list is the Frito pie though Texans might say credit for the dish is misattributed.   Here’s what The American Facts had to say about New Mexico’s Frito pie:  “This isn’t plated food—it’s literally served in a torn-open bag of Fritos corn chips, topped with red or green chile, cheese, and onions. You eat it with a plastic fork while standing at a high school football game or state fair.  The dish embodies New Mexico’s chile-obsessed culture, where “red or green?” is practically the state motto. The Fritos get soggy in all the right ways, absorbing the spicy chile while maintaining just enough crunch to remind you they’re there.”

PIZZA – NEW MEXICO’S PERFECT FOOD:  Tasting Table, dedicated to serving the modern food and drink enthusiast through content that is informative, useful, and engaging, asked a very profound (almost existential) question:  “Is pizza the perfect food?”  In answer to their own question, Tasting Table explained: “It’s definitely in the running. It’s almost infinitely customizable, never gets boring, and there’s something out there for everyone. This versatile and portable dish is delicious on day one and just as good as a leftover breakfast.”  That declaration preceded a compilation of  the “Best Pizza  Places In Every State, Hands Down.”  According to the article, the Land of Enchantment’s best pizza hands down comes from Slice & Dice.  The article noted: “Yes, Albuquerque’s two Slice & Dice locations have incredible pizza. But this place gets a lot of love for offering delicious options to those with dietary restrictions, as well. There are also board games for customers to play (how cool is that?) while dining. With stellar pizza and tabletop games from indie and big-name developers, this is more than just a pizza place — it’s a ridiculously fun night out from start to finish.”

GREEN CHILE APPLE PIE HAS BEEN DISCOVERED:  Ever get that sudden, undeniable urge for a slice of really good pie?  My friend and prolific Instagram foodie Cliff Strutz, a self-proclaimed “amateur pie enthusiast” does.  He’s probably had more slices than anyone I know.  In July, 2025, when Cliff and his beautiful better half Mariton were in town, we enjoyed The Range’s green chile apple.  At that time, Only In Your State hadn’t published its list of the “Most Iconic Pie Shops In The U.S. That Showcase Their Regional Delicacies.”  Not surprisingly, The Range’s green chile apple pie was on that list.  Here’s what Only In Your State had to say: “The Green Chile Apple Pie at The Range Café offers an original spin on a familiar recipe, featuring crisp apples mixed with roasted green chiles and crunchy pine nuts. This unexpected combination perfectly represents New Mexico’s unique tastes. With several locations and a laid-back, Southwestern-style vibe, this café is a regional favorite.”

SAVEUR CELEBRATES NEW MEXICO’S SACROSANCT GREEN CHILE:  Perform a Google search for Saveur’s recipes in which green chile is a featured ingredient and results returned will list a number of delicious items.  Among the most recent recipes is a vanilla bean cheesecake with Hatch chile marmalade.  The recipe was actually concocted by pastry chefs in Charleston, South Carolina.  Their source for the green chile is the  Zia Hatch Chile Company  This cheesecake was described thusly: “unforgettable party dessert enhanced with an earthy, slightly smoky Hatch chile marmalade and a nutty cornmeal crust.”

UNFORGETTABLE MEAL AT SANTA FE RESTAURANT:  Philosopher Friedrich Nietzsche believed “The advantage of a bad memory is that one enjoys several times the same good things for the first time.” It doesn’t matter how good or bad your memory might be, some restaurants are so unforgettable that each experience is as the first.  The Cook, Clean, Repeat site published a list of the “Top Unique Bucket-List Restaurants in Every U.S. State For Unforgettable Meals.”  Its choice for New Mexico is Santa Fe’s La Choza which is certainly unforgettable though it’s not exactly unique.  Here’s what the site had to say:  “La Choza serves the chile-forward flavors New Mexico is famous for. Enchiladas smothered in red or green chile bring the heat and the depth. The room glows with color, and the smell of roasted chiles is irresistible.  Ask for Christmas to try both chiles in one dish. Sopapillas with honey finish the meal just right. It is comfort with a fiery heartbeat.”

OCTOBER, 2025

NEW MEXICO CHEF FEATURED ON CBS SATURDAY MORNING PROGRAM:  Duke City skies were sadly devoid of multi-hued vesicles of helium on the first day of the 2025 Albuquerque International Balloon Fiesta.  That was our excuse tuning in to CBS Saturday Morning.  To our delight, one of the segments on the show featured 2023 James Beard “Best Chef – Southwest” award-winning chef Fernando Olea.  Celebrating ten years at Sazon, his Santa Fe restaurant, Chef Olea brings classic Latin ingredients to life at his acclaimed restaurant.  Santa Fe was recently named the country’s number one travel destination by readers of  Travel & Leisure.  Sazon was just one of the reasons.  In the CBS profile of Chef Olea, you’ll meet one of the city’s finest ambassadors and most gracious gentlemen.

SANTA FE RESTAURANT AMONG THE “BEST OF THE BEST“:  Not only was October a month for Chef Fernando Olea to earn more well-deserved accolades, Sazon, the restaurant he helms in Santa Fe was named among the “Best of the Best – Fine Dining Restaurants.”  This recogniton from TripAdvisor is “awarded to those who receive a high volume of above-and-beyond reviews and opinions from the Tripadvisor community over a 12-month period. Out of our 8 million listings, fewer than 1% achieve this milestone.”  Sazon ranked second from among the twenty-five restaurants listed.  Here’s what TripAdvisor had to say: “Sazon, located in the heart of Santa Fe, offers a unique dining experience that highlights the best of Mexican and Latin American cuisine. The interior is stunning, featuring custom-made chandeliers and beautiful oil-on-canvas paintings from various regions of Mexico. Sazon’s bar is a must-visit, with the largest selection of tequila and mezcal in Santa Fe! The signature cocktails are exceptional- try the Sazonrita which will make a believer out of you when it comes to mescal! The menu boasts a variety of dishes including tuna, tacos, shrimp, lamb chops and more.”

NEW MEXICO’S BEST BURGERS:    Humorist Evan Esar once noted: “A hamburger by any other name costs twice as much.”   You don’t often see  plain (not that there is any such thing) “hamburgers” on restaurant menus.  Instead you’ll see burgers sporting gourmet epithets, listing fancy schmancy ingredients and costing more than some people make per hour.  Despite the rising cost of everything, burgers remain inflation-proof.  We love them.  For those of us who travel across the fruited plain, Only In Your State has compiled a list of the “50 Best Burgers in the U.S.”  According to the writer, the Land of Enchantment’s very best burger comes from the Buckhorn Tavern in the tiny hamlet of San Antonio.  Here’s how the feature synopsized the Buckhorn’s burger: “Buckhorn Tavern boasts a seriously stacked resume: the Buckhorn Burger is iconic, landing on Bobby Flay Throwdown on Food Network, and more. So what’s in the Buckhorn Burger? It’s a green chile cheeseburger with mustard, tomato, lettuce, chopped onion, and pickle, and Only In Your State readers claim it absolutely belongs on any burger lover’s bucket list.”

NEW MEXICO’S BEST DONUTS:   It’s not only corpulent and indolent Homer Simpson who loves donuts.  Undr spacious skies, donuts are generating nearly $10 billion in revenue in 2025. With more than 14,000 donut shops in the country–including such ubiquitous chains as Dunkin’ and Krispy Kreme–donuts remain supremely popular. For many of us, it’s the mom-and-pop donut shops to which we gravitate.  That’s where we find exceptionally inventive donut creations that are raising the bar when it comes to this most American of baked or fried goods.  The Takeout compiled a list of “The Best Donut Shop in Every State” that honors such paragons of pulchritudinous pastry.  New Mexico’s best donut was deemed to originate at Whoo’s Donuts in Santa Fe.  The Takeout described Whoo’s Donuts thusly: “This frequently praised donut shop makes both classics and what it considers modern classics, such as the best-selling and iconic blue corn blueberry lavender donut. Other elevated donuts include the lemon pistachio, orange cardamom cream, and white chocolate lemon ganache, while seasonal donuts include flavors as varied as rosemary almond, strawberry rhubarb, and pear ginger fritter.

WHEN DID NEW MEXICO BECOME PART OF TEXAS?:  New Mexicans are not known as a xenophobic people.  Rather, we’re generally viewed as welcoming and inclusive.  So, why is it so many have such antipathy for anything Texas.  A recent feature from Family Vacations U.S. is sure to rankle those of you who don’t particularly care for the Lone Star State.  First of all, the feature is titled “6 Tex-Mex Cantinas in New Mexico that Locals Never Tire Of.”  Obviously the writer imbibed too many margaritas while on family vacation.  The restaurants listed–among them Sadies, El Patron, La Posta, and Maria’s–are most assuredly New Mexican NOT Tex-Mex.  Perhaps the author needs to actually visit the ill-categorized restaurants to learn the differences between New Mexican and Tex-Mex cuisine.

MANGIAMO AT NEW MEXICO’S BEST “OLD SCHOOL” ITALIAN RESTAURANT:  “Old school,” a slang term for something or someone that is traditional, classic, or old-fashioned, is almost always a team of endearment.  When it comes to Italian restaurants, the term old school is often used to refer to “red sauce” restaurants.  AOL (apparently they’re still around) compiled a list of old school restaurants, those landmarks that have been open for decades.  To no surprise, New Mexico’s best old school Italian restaurant comes from Rio Rancho where Joe’s Pasta House has pleasing palates for generations.  AOL explains: “In a state where Southwestern fare takes center stage, Joe’s Pasta House offers an oasis of Italian just north of Albuquerque. Go traditional with a dish like carbonara, ziti alla vodka, or gnocchi, or try the well-reviewed Southwestern fettuccine, which has green chile and crushed red peppers for a local twist.”

NEW MEXICO LOSES A CULINARY TREASURE:  On 25 September, New Mexico became less enchanted with the passing of Florence Jaramillo, the legendary owner of El Rancho De Chimayo.  Designated a “Culinary Treasure” by the state of New Mexico, the warm-hearted matron was New Mexico Restaurateur of the Year in 1987, served on the New Mexico and National Restaurant Associations boards and won the top honor from the National Restaurant Association – The Lifetime Achievement Award.   “Mrs J.,” as she was affectionately known by legions of friends and admirers oversaw her beloved restaurant for more than five decades, earning the James Beard Foundation’s “America’s Classic” award in 2016.  She will be greatly missed.

NMRA AWARDS FOR 2025 UNVEILED: New Mexico Restaurant Association unveiled the winners of the 2025 Hospitality Industry Awards in which the state’s most outstanding hospitality professionals were honored in style.  Russell Hernandez of Salud de Mesilla in Mesilla was named the 2025 Restaurateur of the Year.  Hernandez was praised for developing a team that thrives in a culture of mentorship and pride.   his advocacy work with the NMRA  helps shape policies that protect and uplift the industry.  Chef Henrique Valdovinos, chef and owner of Herencia in Albuquerque was named the 2025 Chef of the Year.  Valdovinos transformed his kitchen into a space where tradition meets innovation and young chefs find their voice.  Ronnie Padilla, General Manager of El Pinto Restaurant and Cantina in Albuquerque, was named this year’s Manager of the Year.  with over four decades in the industry, Padilla has built a legacy defined by structured leadership, heartfelt mentorship, and operational excellence. Adam Medina Sr. of Ranchos Plaza Grill in Taos as the 2025 Community Service Award winner.   Medina’s is outreach and leadership have helped unite the region around a shared mission: to support future chefs and preserve the spirit of New Mexican hospitality for generations to come.  Championing equity through action, the NMRA proudly honored Hue-Chan Karels, chef and owner of Alkeme in Santa Fe, as the 2025 Faces of Diversity Award winner.  Her team—intentionally composed of women and immigrants—reflects a commitment to inclusion that defines both their leadership and their cuisine.

SANTA FE NAMED BEST IN THE UNITED STATES: Santa Fe was named the #1 U.S. city in Travel & Leisure’s 2025 World’s Best Awards, marking the first time the city has won this award.   According to Travel & Leisure “travelers continue to seek destinations with pedestrian-friendly streets, dynamic arts and culture institutions, and excellent food.”  The site added: “For the first time, this Southwestern city has claimed the top spot. Readers raved about the inventive New Mexican cuisine and the destination’s natural beauty—sitting at 7,000 feet, Santa Fe is at the foothills of the Sangre de Cristo mountain range and enjoys over 300 days of sunshine per year. Voters also appreciated the urban offerings, such as markets and art galleries. “Every trip exceeds the last, with so many new things to discover,” one repeat visitor said, adding, “Santa Fe offers a multi-layer experience.” Another summed it up well: Santa Fe is “a true gem of a place in America.”

LAYING THE SMACKDOWN IN SANTA FE:  While becoming a superstar in the wild and wacky world of wrestling during the late 1990s and early 2000s, Dwayne “The Rock” Johnson was renowned for his microphone skills and catchphrases.  Among the catchphrases he popularized and made part of the American vernacular was the term “smackdown.”  The “Most Electrifying Man in Sports Entertainment” often threatened to “layeth the smackdown” on his hapless opponents while propelling the term “smackdown” into the Merriam-Webster Dictionary.  Locally, the good folks at Edible New Mexico adapted the term for one of the state’s premier food events.  Every year in September, Edible hosts the Green Chile Cheeseburger Smackdown in Santa Fe.  This year, Tikka Spice/Stackers Burger Co. took the Judges’ Award and People’s Choice Award, and Umami Moto won the Secret Judges’ Award.

NEW MEXICO STATE FAIR DOES GREEN CHILE CHEESEBURGERS, TOO:  In 2024, the Isleta Grill earned the Judges’ Choice award at the New Mexico State Fair’s green chile cheeseburger challenge while the people’s choice was Albuquerque’s Craft Republic.  One year later, the Isleta Grill swept both awards.  Eight competitors (including 2023 winner Sparky’s)  made the challenge formidable as well as delicious.  Newcomers included the Grill at the Monte Carlo from Questa.

FRONTIER RESTAURANT OWNERS HONORED: In recognition of Albuquerque’s Frontier Restaurant and Golden Pride having served guests for more than 50 years, the New Mexico Restaurant Association honored its founding owners Larry and Dorothy Rainosek with a Lifetime Achievement Award.  The Rainoseks who founded the Duke City staple in 1971 have fed generation of Duke City diners.   The landmark restaurant across Central Avenue from the University of New Mexico might best be known for its New Mexican food, homemade tortillas, and Frontier sweet rolls.

CHEF MARC QUINONES MOVING ON:  Chef Marc Quiñones, one of the most heralded chefs in New Mexico, recently accepted the role of Executive Chef at the renowned Michelin Guide recommended Guard and Grace in downtown Houston, Texas!   Over the years, Chef Quiñones has guided some of the best kitchens in the Land of Enchantment while creating innovative and memorable menus.  His most recent culinary venture in Albuquerque was as Director of Culinary Operations and Executive Chef at Ex Novo Brewing Company New Mexico.

NEW MEXICO’S BEST FOOD TRUCK ALSO HAS A GREEN CHILE CHEESEBURGER:  According to an industry publication, there are more than 67,000 food trucks across the fruited plain.  The number of food trucks has grown significantly, with sources showing steady increases from around 31,789 in 2020 to over 67,000 by 2023.   With so many food trucks entering the fray, it takes a special food truck to stand out.  In a feature titled “Fifty States of Food Trucks,” the Food Network compiled a list of each state’s best.  Its choice for New Mexico was Santa Fe’s Bang Bite Filling Station.  The Food Network’s assessment: “Enrique Guerrero is something of a culinary celeb in Santa Fe, since he’s opened multiple popular restaurants (many of which have showcased what he calls his “Nuevo Hacienda Cuisine”) as well as Bang Bite Filling Station, one of the area’s longest-running food trucks. And while he’s obviously got serious fine-dining chops, he’s just as committed to serving up award-winning burgers. Take the Bite Burger, which raises the stakes on the beloved green chile cheeseburger, with jalapeños, serranos, poblanos and chipotles blended right into the meat.

THE BEST SUB SANDWICH IN NEW MEXICO:  Perhaps burritos are so ubiquitous throughout the Land of Enchantment, New Mexico has never really embraced the sub sandwich culture as other states have.  One of many things I loved most about living in the Boston area was the sheer number of sub sandwiches.  Even small towns boasted of two or three purveyors of gargantuan grinders.  Then, of course, you couldn’t find a burrito worth eating.  Family Vacations U.S., a site which purports “to make family trips fun, stress-free, and packed with memories” compiled a list of the “Best Sub Sandwiches in Every State.”  Should you take your family on an enchanting staycation, Family Vacations U.S. recommends Relish: “Relish in New Mexico offers a modern take on the traditional sandwich shop experience. Known for their use of fresh, local ingredients, Relish crafts each sub with creativity and care. The stylish setting and southwestern flair create a dining experience that’s both chic and inviting.  With a diverse menu that caters to all tastes, Relish is a popular choice for those seeking a delicious and satisfying meal. Whether you’re a local or just passing through, Relish promises a memorable dining experience that captures the essence of New Mexico.”

NEW MEXICO’S BEST FAMILY RESTAURANTS:  Michele Brosius reminds us “We all need to cook, clean then repeat. It’s a part of life you can’t really avoid. ”  With that in mind, she invites everyone to visit her site Cook Clean then Repeat where you will find easy recipes, hacks and tips for busy families.  Among her recent travel hacks is a feature listing 16 New Mexico Family-Owned Mexican Restaurants Serving Recipes Older Than Statehood. Never mind that most of the restaurants listed are “New Mexican” NOT “Mexican.”  It’s still a very good list offering short proYelp Elite Squad members are reliable reviewers who champion local businesses, are the heart of the community, and are trusted for their recommendationsfiles of such stalwart Land of Enchantment favorites as Chope’s, La Posta De Mesilla and Mary & Tito’s.  (Thank you, Steve Coleman)

NEW MEXICO’S MOST ELITE BRUNCH:  “Yelp Elite Squad members are reliable reviewers who champion local businesses, are the heart of the community, and are trusted for their recommendations.”  That’s how Yelp describes the “fun group of passionate locals writing, photographing and adventuring their way through the city and beyond.”  With these credentials in mind, it’s always interesting to see what Yelp Elites consider “the best.”  In a feature listing “the best brunch spot in each state” Elites “identified businesses in the breakfast and brunch categories, then ranked those spots based on the volume and ratings of reviews given by Yelp Elite Squad members for each business.”  The Land of Enchantment’s best brunch spot, according to Yelp Elites is Campo at Los Poblanos.  Here’s how Campo was summarized:  “Located on an organic farm, they pride themselves on farm to fork dining. Dishes are seasonal and creative – like the blue corn sonora wheat pancakes and grilled sourdough toast topped with fresh vegetables.”DOING IT RIGHT FOR FIFTY YEARS: Garcia’s Kitchen has been serving up New Mexican dishes to the community for 50 years.  The first location opened in 1975.  There are now six Garcia’s Kitchen restaurants across the metro and one dedicated to catering.  Garcia’s exemplifies the term “family owned and operated.”  Every Garcia’s Kitchen is run by the brothers and sisters in the Garcia’s family.  Some of Garcia’s familiarity can be credited to a caricature of Andy Garcia, the restaurant’s owner. That caricature depicts a sombrero wearing Andy with a cherubic smile holding a plateful of tacos on one hand and a towel on the other. It is prevalent throughout his restaurants; you can find it on colorful paintings, the menus and even on napkins.

August, 2025

IT’S GREEN CHILE PIZZA SEASON:  It’s so easy to lament all the things that are wrong with New Mexico.  We’re constantly bombarded by naysayers declaring the Land of Enchantment as last in virtually every quality of life category.  You might think it would give us all a complex.  Thankfully we can boast of something unique that makes us “best” in the country.  That, my friends, is our sacrosanct red and green chile.  Though “chile” can be found in other states, sometimes the origin of that product is dubious.  Pizza Today, a highly regarded trade periodical for professionals in the pizza industry, recognizes that pizza is a wonderful vehicle to showcase the deliciousness of green chile.  In an article titled “Green Season | Fresh Green Chile Menu Ideas” Pizza Monthly touts both green chile on the pizza at Dion’s and its famous green chile ranch dressing.  This is a must read article for everyone who loves green chile on their pizza.

NEW MEXICO’S BEST “HOLE IN THE WALL” RESTAURANT:  Food Republic, the self-glossing “ultimate destination for anyone who loves food and drinks” said it well: “While we all love a good chain restaurant, some of the country’s best food isn’t found in places with hundreds of locations or national ad campaigns. Instead, it’s often served behind the doors of more modest-looking buildings, with handwritten menus, neon signs, or names you might not recognize unless you’re a local.”  Well said, except for the part about “we all love a good chain restaurant.”  Food Republic “set out on a mission to identify the very best hole-in-the-wall restaurants in every U.S. state. While we couldn’t hit the road and try them all for ourselves, we relied on a mix of public opinion, notable food awards, local and national press, and TV features to make our selections.”  I couldn’t agree more with the “ultimate destination’s” choice for New Mexico.  That would be Mary & Tito’s, my very favorite restaurant in the universe.  Food Republic declared “Tucked away in Albuquerque, Mary & Tito’s Cafe has been whipping up classic New Mexican food since 1963. A local favorite, the humble spot earned national recognition with a James Beard American’s Classics Award win in 2010. Known for its carne adovada (which includes a delicious red chile sauce), Mary & Tito’s proves that some of the best meals can come from the most unassuming places.”  (Courtesy of Sarita)

BEST GERMAN RESTAURANT IN NEW MEXICO:   According to Data USA, the most comprehensive website and visualization engine of public US Government data, “In 2023, the most common birthplace for the foreign-born residents of New Mexico was Mexico, the natal country of 124,411 New Mexico residents, followed by Philippines with 6,498 and Germany with 4,186.”  World Population Review believes there are 181,895 residents of German ancestory in the Land of Enchantment, constituting 8.5% of the state’s population.  You might think there would be more German restaurants and bakeries in New Mexico.  Sadly, that’s not the case.  In compiling a list of the best German restaurants in every state, Family Vacations didn’t have many from which to choose in New Mexico.  Their choice was the Bavarian Restaurant in Taos Ski Valley.  According to the feature, “guests can enjoy a variety of traditional dishes, from schnitzels to bratwurst, all served with a side of mountain charm.”

NEW MEXICO’S BEST BURGERS:  Many of us who have dedicated much of our free time and disposable income to writing about food have long been inspired by Chowhound, “a site for food aficionados – also known as food nerds.”  Founded in 1997, Chowhound preceded Yelp by nearly a decade.  As a crowd-sourced medium for restaurant recommendations, Chowhound remains a trusted source for many.   That’s why Chowhound’s feature “The Hands Down Best Burger In Every Single US State” has so much credibility.  According to Chowhound, New Mexico’s best burger (hands up so we can grab one or five) comes from The Frontier.  Here’s what Chowhound had to say: “Albuquerque dining landmark Frontier has earned a rock-solid reputation for its homey New Mexican cuisine, but its burgers are also worth an order. Go for the original burger with salad dressing, lettuce, tomato, pickles, and onions on a sesame-seeded bun, or give your meal a little regional flair with red or green chile. If you go the spicy route, order a tall cup of frozen horchata to bring things back down.”

THE ABSOLUTE BEST HOT DOG IN NEW MEXICO: According to a study published in the journal Nature Food, eating one hot dog is estimated to reduce life expectancy by 36 minutes.  At that rate many of us will be dead within a week.  Hot dogs are so beloved that Americans eat up to 20-billion of them a year.  For many of us, travel is an opportunity to discover new and different types of hot dogs.  No matter what state you travel to, its bound to have a hot dog to love.  Chowhound’s compilation of “The Absolute Best Hot Dog In Every State”  may just have you wanting to hit the road. According to Chowhound, “New Mexico’s absolute best hot dog comes from the Dog House Drive-in in Albuquerque. Here’s what Chowhound has to say: Surprise, surprise; the best hot dog in New Mexico doesn’t come with green chile. Instead, it’s a classic chili cheese dog from an iconic eatery along Route 66 in Albuquerque: the Dog House Drive-in. The size of the foot-long sausage and buns is massive, and it’s worth stopping to view the old-fashioned neon sign as well.”

NEW MEXICO’S BEST BARBECUE:  Food preferences are a very personal matter.  I hear it all the time from vociferous diners who don’t agree with my assessments of restaurants they don’t like.  Perhaps no food preference is as personal as every individual’s choice of barbecue.  For some people, only the barbecue in their state will do.  Others will cross borders and miles for their favorite.  Only In Your State compiled a list of the “50 Best Barbecue Spots Across the U.S.“.  It’s a list sure to be contentious…unless you’re from New Mexico and you’ve experienced Mad Jack’s Mountaintop Barbecue in Cloudcroft.    Only In Your State’s assessment: “Melt-in-your-mouth brisket that brings tears to your eyes—this is the magic of Mad Jack’s. Folks come from far and wide to partake in a meal in this New Mexico gem whose sauce is so finger-lickin’ good, it’s sold by the bottle. ”

HANDS DOWN – THE BEST PIZZA IN NEW MEXICO:  Unlike the term “thumbs down,” the idiom “hands down” has positive connotations meaning “without a doubt.”  That’s what Chowhound says about its compilation of “The Best Pizza in Every State.”  Admittedly “What counts as “the best” can vary depending on whether you like thin crust, thick crust, wood-fired, or classic greasy slices. Still, we looked at a mix of factors to make these picks, including customer reviews, national and local media coverage, and recognition.”   Chowhound’s choice for New Mexico comes from Santa Fe’s Bruno’s Pizzeria.   According to Chowhound: “Run by a fifth-generation family of pizza makers, Bruno’s Pizzeria serves up New York-style pies cooked in a wood-fired brick oven. You can create your own pizza with various toppings or opt for one of the specialty pies. If you’re going with the latter, the Doppio Black earns tons of fans for its intriguing black garlic base, meaty double pepperoni, and melty mozzarella.  (Courtesy of Sarita)

Touropia, a blog which “features the most amazing sights around the world divided into various “best of” lists put together “A List of 20 U.S. Cities Famous For Their Culinary Creations.”   The premise of the article is that “food is one of the best ways to explore a city’s culture — and across the U.S., countless destinations have made a name for themselves because of the iconic dishes that were invented there.”  One of the cities making this hallowed list is Santa Fe which is renowned for its green chile stew.  Touropia got it right: “One of the many tantalizing flavors you’ll come across in New Mexico, green chile stew is a mix of green chiles, potatoes, and pork that is slow-cooked to perfection. The dish has become a lot more popular since the invention of refrigeration.  Before that, the chiles would quickly ripen from green to red, so the green chile stew season was very short. Today, you can enjoy a spicy bowl of the stew year-round.

July 2025

SANTA FE TOPS TRAVEL DESTINATION LIST:  It’s heartening to know that New Mexicans aren’t the only people who recognize just what a fabulous city Santa Fe is.  Travel and Leisure magazine ranked New Mexico’s state capital as the best place to visit in the U.S. What makes it so special is that visitors who read the magazine were the ones who voted.  The list actually named 15 favorite cities in the United States for 2025.   Taos ranked 11th on the list.  One visitor described Santa Fe as “a multi-layer experience.”   Those experiences include some of the very best restaurants in the Southwest.  It sounds like a staycation is in order.

NOT SANTA FE, NOT TAOS, BUT ALBUQUERQUE:  The Wall Street Journal contends that “Most visitors to the state make a beeline to the tourist towns of Santa Fe and Taos.  But a former resident argues that New Mexico’s misunderstood big city is every bit as dynamic–and deserving a stop.”  In an article titled “Why Albuquerque is the New Mexico Trip to Put on Your Bucket List,” Former Duke City resident Sarah Karnasiewicz makes a strong case.  One of the reasons the Duke City belongs on any bucket list is, of course, the city’s cuisine.  The author advises visitors to refuel with a carne adovada burrito from “a hole in the wall called Acapulco Taco on Wyoming Boulevard.”   Other must-stops include the Frontier Restaurant and Mesa Provisions which is helmed by Steve Riley, a James Beard “Best Chef-Southwest” nominee in 2024.

NOSTALGIA ABOUNDS AT NEW MEXICO’S MOST ICONIC  DINER: Diners across the fruited plain have upped their culinary game to such an extent that they should no longer be called “greasy spoons.”  Contemporary diners often serve gourmet quality food “with a dash of charm and a sprinkling of regional flair.”  The Food Network compiled a list of “Classic Diners You Don’t Want to Miss, in All 50 States.”   The Land of Enchantment’s best diner was deemed to be Lindy’s Diner on Route 66 in Albuquerque.  Here’s what the Food Network has to say about Lindy’s: “The history behind its name is murky, but Lindy’s Diner is well-documented as being one of the oldest restaurants on Route 66 in New Mexico. Since 1929, the Albuquerque diner has welcomed folks of all stripes, including businesspeople, the mayor, TV and movie stars (over 32 movies have been filmed here!), the homeless and even President Clinton (and his Secret Service entourage), who gave a speech at its front door. Even four-legged, furry friends are welcome on the dog-friendly patio. Look for signature dishes like the Cowboy Breakfast (often ordered outside of morning hours), a chicken-fried steak smothered in green chili (made with local Hatch chiles) and cheese and paired with pinto beans, hash browns and eggs, plus a tortilla and a grilled jalapeno. The burgers are as creative as they are huge, like the Green Chile Cheeseburger, a half-pound patty topped with Hatch green chiles and American cheese on a toasted brioche bun. In a nod to the Greek roots of the Vatoseow family, who have owned the diner since 1971, the Spartacus Burger is topped with sliced gyro and feta and served with a cooling side of tzatziki sauce.”

NEW MEXICO’S BEST FOOD TRAIL:  In 2009, I had the privilege and honor of working with four-time James Beard award-winning author Cheryl Alters Jamison and two other culinary luminaries to develop the New Mexico Green Chile Cheeseburger Trail for the New Mexico Tourism Department.  We got back together in 2011 to revise the list.  Sadly, 2011 is the last time the Trail has been revised.  It’s not that Cheryl and I aren’t willing to update the list.  New Mexico’s Tourism Department has other priorities.  Still, it’s nice to see that our work is still receiving national acclaim.  “Onlyinyourstate,” for example, named the New Mexico Green Chile Cheeseburger Trail as the Land of Enchantment’s best food and drink trail.

NEW MEXICO’S BEST BREAKFAST SANDWICH:  The team at Chowhound set out to discover the best breakfast sandwich in every state.  “Combing through Yelp reviews, Reddit threads, and community forums to see what locals actually rave about, Chowhound prioritized spots with consistent, passionate feedback — the kind of places people go out of their way for and tell their friends about. While taste is always subjective, countless reviews place these as the best breakfast sandwiches in every state.”  Diners who are passionate about breakfast sandwiches determined New Mexico’s best comes from Albuquerque’s The Shop.  Chowhound lays it all out for us:  “Located in Albuquerque’s Nob Hill neighborhood, The Shop serves up vibrant dishes that straddle both sides of the border. Think Mexican-inspired tortas and chilaquiles alongside hashes and eggs bennies. For many, the Croque Madame is the star of the menu with its thick brioche bread topped with two eggs, ham, Gruyere cheese, cheddar Mornay, and bacon jam. It also comes with a side salad.”

AND ONE FOR VEGANS, TOO:  PETA (People For the Ethical Treatment of Animals) has compiled a list of “delicious animal-free breakfast sandwiches with awards to celebrate the growing shift towards compassionate cuisine.  Among the honorees in its list of America’s Top Eggsellent Vegan Breakfast Sandwiches is the plant-based “Bac’n, Egg and Cheese Biscuit from Albuquerque’s Lucky Goose.  The sandwich is made with a Just Egg patty smothered in vegan cheese and topped with meat-free bacon, all on a housemade biscuit.  Lucky Goose is open seven days a week.

RESTAURANTS THAT DEFINE THE DUKE CITY’S CHARACTER:  Perhaps the most prolific perpetrators of the click bait I rail against is MSN which regularly (almost daily) posts some compilation of the “best this” and the “best that” restaurants or foods.  Most of the time MSN’s picks are wrong–as if the writer never set foot in New Mexico.  Every once in a while, however, MSN does publish an amusing feature–such as the “Best Local Joints in Albuquerque That Define Duke City Character.”  The feature not only listed specific restaurants, but reasons why locals swear allegiance.  The article explains: “These joints represent what makes Albuquerque special—the combination of Native American heritage, Hispanic traditions, and high desert culture that creates something uniquely New Mexican. They’re where locals maintain connections to pre-statehood culinary traditions, where green chile isn’t just an ingredient but cultural identity, and where high desert living requires both toughness and appreciation for authentic flavors.”

WOULD YOU BE BETTER OFF AT TACO BELL?:  Foodie Haven, a Massachusetts-based site which purports to “building a community that celebrates the beauty of food and the joy of culinary experiences” compiled a list of “7 New Mexico Tacos That Let People Down — And 7 That Are Always Worth The Drive.”  According to the article “New Mexico is renowned for its rich culinary heritage, particularly when it comes to its distinctive take on tacos. Yet, not every taco experience lives up to the hype. In this guide, we’ll explore seven taco spots that have left diners wanting more, contrasted with seven destinations where the tacos are consistently worth the journey.”  Among the restaurants listed with a “distinctive take on tacos” was Taco Tote, a chain which got its start in Juarez-El Paso.  Taco Cabana, which calls San Antonio, Texas, home also made the naughty list as did Taco Sal which seems to have moved, signage and all, to Las Cruces.   For those specifically craving exceptional tacos, the article indicated it might be worth exploring other options.  Among those is Taco Fundacion which closed in 2023.   In all this laughable compilation showed why writing about New Mexico’s food should best be left to New Mexicans.

NEW MEXICO SANDWICH SHOP AMONG AMERICA’S BEST:  Larry the Cable Guy says his first words were “Are you going to finish that sandwich?”  If I had a sandwich for every time I craved a sandwich, I’d weigh 600 pounds.  Sandwiches are so special, we’re willing to drive long distances to try one.  That means a visit to Santa Rosa is in order.  In its list of the “Top 100 Sandwich Shops in America,” Yelp ranked Santa Rosa’s Mr. Bee’s Coffee & Teas” as number 19 on a list of 100 shops.   Mr. Bee’s serves a variety of croissants and panini alongside various coffee and tea options. They have a 4.9 average rating on Yelp with 166 reviews.

MEET THE NM GASTRONOME:  What happens when two tongueliers (persons skilled in the art of tasting and describing flavors, especially in wine or food) get together for a cup or two of coffee at the Blackbird Coffee House?   Author Tom Nieman and I had made several efforts to get together before joining up at the Blackbird Coffee House which neither of us had previously visited.  Tom interviewed me for his wonderful podcast “Mañana Cafe” (found on your favorite podcast app (make sure you subscribe)).  In weekly episodes, Tom and his friend Jim Tritten have shared their insights on about 150 restaurants in the Albuquerque area.  Their format is simple and you don’t have to wade through half-a-million words (hint to self) to find out what they think of a particular restaurant.  Each podcast includes video and is about five minutes long.  The most recent Mañana Cafe post features an interview with me.  You can find it on YouTube, too.

June, 2025

NEW MEXICO’S BEST FAIR FOOD:  The Merriam Webster Dictionary defines “fair” as “not very good or very bad : of average or acceptable quality.”   By that definition it’s hard to conceive of most New Mexican food being only “fair.”  We can, however, rave about the great food served at the New Mexico State Fair.  The Food Network compiled a list of the “50 Best Fair Foods By State.”  Study the list and you’ll probably conclude many of the offerings at state fairs at other states are only fair.  No so for New Mexico’s best state fair food, the green chile Navajo taco.  Here’s what the Food Network had to say:  “The smoky scent of bonfires may mark the arrival of fall in other states, but in New Mexico, it’s the smell of roasting green chiles that heralds the change of season. Mounds of the freshly-roasted peppers beckon from roadside stands and grocery store parking lots, and they also get plenty of play at the New Mexico State Fair held in Albuquerque every September. For the quintessential New Mexico bite, opt for Navajo tacos topped with roasted, peeled and chopped green chiles. Made of Navajo fry bread, a fried round of dough that’s pillowy-soft inside and golden-crisp outside, the tacos come topped with seasoned ground beef, pinto beans, cheese, lettuce, onions, tomato and plenty of the spicy peppers. Look for Navajo fry bread and tacos in the Indian Village at vendors like Zina’s Blue Corn Café, Navajo Café, Native Café and Harvest Café.”

SANTA FE’S BEST RESTAURANTS:  There are numerous “clickbait” features on the internet purporting to tell you where to find the best this and the most delicious that at destinations throughout the world.  Sadly many of those articles aren’t even written by locals.  Who knows how many are AI generated?  The point is, if you really want to know where to go, there’s no better source than a local–someone who lives there and understands the culture.  That’s why Conde Naste Traveler’s article “The 16 Best Restaurants in Santa Fe” has so much credibility.  It was written by Ashley Biggers,  Ashley not only calls Albuquerque home, she once served as Associate Editor for New Mexico Magazine.  She knows the Land of Enchantment.  You can trust Ashley’s recommendations.

LAS CRUCES AMONG AMERICA’S BEST TOWNS TO VISIT:  “Overlooked, but packed with wonders.”  “Unique blend of cultural experiences, jaw-dropping scenery and outdoor activities.”  “the laid-back pace of a much smaller town.”   “Come  Those are just some of the terms of approbation you’ll find in a CNN Travel article about Las Cruces.  Designated “One of America’s Best Towns to Visit in 2025” Las Cruces ranked 7th on a list that includes Bend, Oregon; Ithaca, New York; and Rapid City, South Dakota.  A separate piece that includes video invites visitors to “Come to Las Cruces for the natural beauty, stay for the food.”  Courtesy of Steve Coleman

NEW MEXICO’S BEST DONUTS ACCORDING TO ELITES:  Ruth Reichl may have been editor-in-chief of Gourmet Magazine as well as food critic for the New York Times and Los Angeles Times, but she probably wouldn’t make a good Yelp Elite.  Not when she’s been quoted as saying “If you really taste a doughnut, it’s pretty disgusting. They taste of grease.”  Fortunately Yelp Elites don’t subscribe to such aversive thinking.  Thanks to the Elites, we have a list of the “Top 50 Donut Shops in the US.”  According to the Elites, the Land of Enchantment’s best donuts come from Albuquerque’s Rise + Roast: “Rise + Roast is a bright, modern café where artisan donuts meet expertly brewed coffee. Their menu rotates with classic and fun flavors, making it a natural stop for your morning ritual.”

NEW MEXICO’S TOP BREAKFAST RECIPE:   It’s often been said that breakfast is the most important meal of the day. As the name suggests, breakfast breaks the overnight fasting period. It replenishes your supply of glucose to boost your energy levels and alertness, while also providing other essential nutrients required for good health.  To help Americans in their quest for a more delicious breakfast, Food.com compiled “The Top Breakfast Recipes in Every State.”   This compilation isn’t necessarily about healthy eating.  Those of us who start caloric achievement early in the day will appreciate recipes for such dishes as pecan sticky rolls (Alabama), miga (Arizona), chocolate gravy (Arkansas) and of course, huevos rancheros from New Mexico.  Be advised that the recipe calls for salsa instead of red chile and it was developed by the Culinary Institute of America (CIA), not a New Mexican.

BURGER TYPES THAT DEFINE AMERICA: “America’s burger landscape extends far beyond fast food chains. Each region boasts its own distinctive take on this beloved staple, reflecting local ingredients, cultural influences, and culinary traditions.”   That’s how USA Today’s 10Best began its “coast-to-coast journey through 10 unique types of burgers that showcase America’s diverse food heritage.”  Of course no compilation would be credible without including New Mexico’s sacrosanct green chile cheeseburger.  Here’s what 10Best had to say: “New Mexico’sgreen chile cheeseburger features a beef patty topped with roasted, chopped Hatch green chiles and melted cheese. The chiles provide a special smoky heat that ranges from mild to eye-watering.  The Owl Bar, in San Antonio, New Mexico, and (now closed) Bert’s Burger Bowl, in Santa Fe, claim to be its birthplace. The state even has an official Green Chile Cheeseburger Trail for enthusiasts.

LEGENDARY ALBUQUERQUE RESTAURATEUR PASSES AWAY:  Nick Kapnison, a legendary Albuquerque restaurateur who owned more than a dozen restaurants across the Duke City passed away at 93.  Kapnison lived a life well lived.  A dynamic impresario with  seemingly boundless energy, he put his heart and soul into every restaurant he owned.  Kapnison was a peripatetic presence at his eateries, meeting and greeting customers whenever he could.

NEW MEXICO’S BEST RIBS:  Genesis recounts that Eve was created from one of Adam’s ribs.  That makes great sense.  Not only do the ribs lie close to and protect a man’s heart, they are the only bones which regenerate if cut properly.  Ribs (maybe not Adam’s) are also delicious.  Leave it to the Food Network to compile a lis of the “best ribs in America.”   Though I’m apt to disagree with most clickbait compilations, I wholly agree with the Food Network’s choice for New Mexico’s best ribs: Mad Jack’s Mountaintop Barbecue in Cloudcroft.  Here’s what the Food Network had to say: “On any given day, drive by Mad Jack’s Mountaintop Barbecue in Cloudcroft and you’ll probably find people lining up, starting more than an hour before the restaurant even opens, because once it’s gone, it’s gone for the day. Natives of Lockhart, Texas (aka the barbecue capital of Texas), the team serves some of the most succulent meats around, ribs included. Pork ribs are available on the regular while “Dino” Angus beef ribs are a weekend delight. Don’t miss the cobbler for dessert.”

NEW MEXICO’S CLASSIC COMFORT FOOD:  In a feature titled “America The Tasty” the July, 2025 edition of Reader’s Digest included a list of each state’s classic comfort food.  The list was mostly predictable: fried green tomatoes in Alabama, conch fritters in Florida, loco moco in Hawaii and catfish in Mississippi, for example.  While “green chili” was listed as Colorado’s classic comfort food and the food of choice in Texas is “chili con carne,” New Mexico’s classic was listed as “chiles rellenos.”  Note the spelling difference between the Land of Enchantment’s sacrosanct classic comfort food and that of Colorado and Texas.

May, 2025

SANTA FE CHEF HONORED BY JAMES BEARD FOUNDATION: The James Beard Foundation (JBF) has announced its TasteTwenty chefs for 2025.  TasteTwenty is an annual selection of “ones to watch” in the culinary industry, chefs who will showcase their talents and represent their city’s independent restaurant community throughout the national Taste America series. Each chef of the TasteTwenty cohort is chosen not only for their exceptional culinary talent but also for their meaningful contributions beyond the kitchen. They’re champions of positive change—from supporting sustainable agriculture, investing in their teams, elevating quality ingredients, advocating for a more resilient food system, and more.  Kathleen Crook, a New Mexico native, is on that prestigious list.  As the executive chef of Market Steer Steakhouse in downtown Santa Fe, Kathleen displays her talents daily but in November, JBF will host a special event at Market Steer Steakhouse in Santa Fe to showcase her talents.

BURRITO LADY RETIRING: Consuelo Flores, long-time owner of The Burrito Lady, announced she is ready to retire and will step away from her much loved restaurant in December, 2025.  Consuelo indicated she will close the restaurant at the end of the year unless an opportunity to sell presents itself.  A prospective owner wouldn’t have the benefit of Consuelo’s recipes since she prepares her inimitable food from the heart and by memory.  Should a new owner wish to retain The Burrito Lady’s current format, she would be happy to provide the training needed.

HEROIC SANDWICH:  “Forget Chains — These local sub shops are America’s real sandwich heroes.”  Doesn’t that sound like a headline I would write?  Alas, I can’t take credit for that what could be my motto (and that of my friend Ryan “Break the Chain” Scott.  That headline came from Tasty Food Stories, “a team of passionate food enthusiasts, chefs, and flavor explorers dedicated to building a community that celebrates the beauty of food and the joy of culinary experiences.”  The Tasty Food Stories team compiled a list of “50 local establishments serve up unique and delicious sandwiches that rival any chain, offering a taste of community and creativity.”   One change I would have made is replacing the word “rival” with “surpass.”  Only one New Mexico sandwich shop made the list, but it’s a great one.  James Beard Foundation “Best Bakery” semifinalist Coda Bakery is well-deserving of the honor.  Here’s what Tasty Food Stories had to say: “Albuquerque’s Coda Bakery brings a bold fusion of East and Southwest to the sandwich scene. Specializing in Vietnamese banh mi, this charming spot layers traditional flavors with a subtle New Mexican twist.  Crispy baguettes cradle savory meats, pickled vegetables, and just the right touch of spice—creating a flavor experience that bridges continents. For those craving something vibrant, fresh, and unexpected, Coda is a delicious detour worth taking.”

NEW MEXICO’S BEST DRIVE-IN:  During the advent of America’s labrynthian highway systems, “drive-in restaurants began a trajectory that not only propelled small-town restaurants toward serving a new customer base but also changed how travelers experienced different cities and states.”  In honor of the dwindling number of true drive-in restaurants across the fruited plain, Mashed compiled a list of “The Best Drive-In Restaurant in Every State.”   The Land of Enchantment is well represented by Truth or Consequences (and Gil) favorite A&B Drive-In.  Here’s what Mashed had to say: “In a small town like Truth or Consequences, it can be challenging to find something worth stopping for — A&B Drive-In is definitely worth the stop. Known to residents as an old-fashioned downtown hub, this drive-in serves everything from burgers and shakes to an array of Mexican classics. In New Mexico especially, spice is encouraged, and with dishes like the Green Chile cheeseburgers (a customer favorite, according to Tripadvisor), chile relleno, and smothered burritos, these eats can be a great way to unwind after a drive through the desert. Especially with a cup of shaved ice in your hand.

April, 2025

LOS RANCHOS INSTITUTION NAMED JAMES BEARD FOUNDATION FINALIST: Campo at Los Poblanos, Los Ranchos de Albuquerque, was selected as a finalist in the James Beard Foundation’s “Outstanding Wine and Other Beverages Program.”  The nomination prevented New Mexico from being completely shut out in the finals.  Several worthy semifinalists–Coda Bakery, Sassella, Escondido, Level 5, Joseph’s Culinary Pub and Buen Provecho–may not have moved foward, but New Mexicans are very proud of the state’s culinary institutions.

ALBUQUERQUE CHEF HOBNOBS WITH MARTHA STEWART:  When media maven Martha Stewart wanted to highlight the versatility and deliciousness of the prickly pear in her eponymous magazine, she went no further than Chef Marc Quiñones, director of culinary operations and executive chef at Ex Novo Brewing Company.  Chef Quiñones explained that “the prickly pear is deeply rooted in the Southwest, particularly in New Mexico, where it’s a staple in many traditional dishes.”  The Chef went on to expound on how prickly fruit’s “sweet, slightly tangy flavor pairs perfectly with many regional ingredients, like pungent chile peppers.”

M’TUCCI’S HERALDED AS AMONG 50 “OLD SCHOOL” ITALIAN RESTAURANTS:  Tasty Food Stories, “a team of passionate food enthusiasts, chefs, and flavor explorers dedicated to building a community that celebrates the beauty of food and the joy of culinary experiences” compiled a list of 50 “Old Shool” Italian restaurants across the fruited plain.  The article lauded that “there’s something universally comforting about old-school Italian food—the smell of garlic in the air, red sauce bubbling on the stove, and family photos on the wall. These are the kinds of places where recipes have been passed down for generations and regulars are treated like famiglia.”  Here’s what the article said about M’Tucci’s Italian: “Bursting with energy and flavor, M’tucci’s is where old-school Italian meets Southwest charm. Since opening in 2013, it has grown into a local favorite, serving up house-made pastas, tender meatballs, and wood-fired pizzas.  The atmosphere is lively, the service is warm, and the menu balances classic staples with bold regional twists. It’s a delicious mashup of tradition and creativity that proves Italian food knows no borders.”

YOU, TOO, CAN BE A GARDUNO:  New Mexico’s Keva Juice and Garduño’s locations are up for sale.  The two New Mexico names are available to interested buyers or groups of investors, either to be purchased together or as separate companies.  Garduño’s of Mexico is a local cocina and cantina with rich roots in Albuquerque, founded by Dave Garduño in 1981. When the restaurant was facing financial difficulties in 2011, Southwest Brands stepped in to purchase Garduño’s. Now, Southwest Brands owns its three locations: Cottonwood, Old Town, and the newly opened Northeast Heights location, which are all in the Albuquerque metro area.  (Courtesy of KRQE)

HATCH VALLEY CHILE FESTIVAL AMONG AMERICA’S BEST FOOD FESTIVALS:  The Matador Network whose mission is to “Empower a diverse generation of modern adventurers to share their stories and travel fearlessly” compiled a list of eleven of the best food festivals across the fruited plain.  Among the fabulous food festivals on the list was Hatch Valley’s Chile Festival which will be held on August 30-31, 2025.   Even though the title of the article misspelled “chile,” the  article described the event very well: “New Mexico’s Hatch Chile Festival celebrates the region’s renowned green chile peppers, a staple of New Mexican cuisine. It’s held over Labor Day weekend each year and transforms the small town in a lively tourist and culinary hub. There’s a carnival with rides and games, live music, and a “Chile Queen” pageant. Visitors can sample various dishes featuring green chiles, from traditional roasted chiles to more innovative recipes. It’s also a great place to buy a variety of chile-themed products, including ristras (strings of dried chile peppers often used as decoration).

SANTA FE FOOD TOUR IS AMONG AMERICA’S BEST:  Yelp’s advice for the summer: “Vacation time is here. And one of the best ways to experience America’s most famous, exciting, and delicious sights is on a local guided tour.”  In an article celebrating the best tour in every state for 2025, Yelp determined the Land of Enchantment’s very best guided tour is Santa Fe’s original food tour (established in 2010).   “On this popular walking tour, guides lead food enthusiasts through different parts of the city, sharing knowledge about New Mexican cuisine, regional ingredients, and the cultural influences that have shaped Santa Fe’s distinctive food scene. “Our guide was a maestro of culture, stories, and scrumptious food,” says Yelp Elite Mike B. You can choose from wine-pairing tours, a tour of Santa Fe Plaza that focuses on New Mexican flavors, or a casual farmer’s market tour. Each one includes tastings at multiple acclaimed eateries, with a focus on locally owned businesses. ”

NEW MEXICO’S BEST BRUNCH NAMED:  April was quite an auspicious month for Campo at Los Poblanos, Los Ranchos de Albuquerque.  Not only was Campo selected as a finalist in the James Beard Foundation’s “Outstanding Wine and Other Beverages Program,” Yelp Elites designated it New Mexico’s best brunch spot.  In a compilation of the best brunch spot in every state, Campo has long served a brunch well worth for getting up in the morning.   Yelp described New Mexico’s choice: “Located on an organic farm, they pride themselves on farm to fork dining. Dishes are seasonal and creative – like the blue corn sonora wheat pancakes and grilled sourdough toast topped with fresh vegetables.”

LOS RANCHOS RESTAURANT TOPS FOR FAMILY FRIENDLY VIBE:  “With Mother’s Day just around the corner, Yelp has gathered a list of top family-friendly restaurants across the US. These spots are great for kids — they all have the magic that keeps littles both well-fed and entertained. Even better? They have great eats for adults, too.”  That’s how Yelp began its feature on the “Top 100 Family-Friendly Restaurants Across the US.  Yelp identified businesses in the restaurants and food categories with a large concentration of reviews mentioning “family friendly” then ranked those spots using a number of factors, including the total volume and ratings of reviews mentioning “family friendly.”   Only one restaurant from the Land of Enchantment made the list.  Ranked 77th is Albuquerque’s Cocina Azul on Mountain Road.

NEW MEXICO BOASTS OF ONE OF THE WORLD’S BEST BURGERS:  Lifelong LotaBurger loyalists don’t need MSN to tell us LotaBurger creates one of the very best burgers in the world, but it’s nice to see it in print.  Sadly, MSN’s compilation includes several burgers created from such stalwart corporate chains as McDonald’s, Five Guys, Shake Shack and In-N-Out.  Aargh!  Any credibility that list may have had went out the window with the inclusion of chains that don’t hold a candle to LotaBurger.  Here’s what this not-so-hallowed list has to say about LotaBurger:   “A must-visit for fans of spicy flavors, thanks to their Green Chile Cheeseburger. It’s featuring a beef patty smothered in spicy green chile and melted cheese.  The classic diner setting adds to the charm, making it a favorite for locals and travelers alike. This burger is a delicious fusion of heat and flavor.”

NEW MEXICO’S OFFICIAL STATE BREAD:  Weighty matters were deliberated and discussed ad-nauseam by the 57th New Mexico State Legislature.  Those weighty matters included Senate Bill 315, which would designateco. the tortilla as New Mexico’s official state bread.  To help the august body decide, lawmakers received the stacks of tortillas — a bag of corn tortillas and a bag of flour tortillas, both from Andele Restaurant in Mesilla — in honor of Senate Bill 315.   The bill designated the tortilla as “the official bread” of the state of New Mexico.  Governor Michelle Lujan Grisham did not sign the bill, stressing that the state legislature should have focused more important matters such as crime.

NEW MEXICO’S “MOST ICONIC” FOOD:  How boring would it be if every state across the fruited plain served homogeneous dishes?  Thankfully each state is replete with iconic local flavors that define a culinary culture and culture of that state.  In honor of dining diversity, the Food Network compiled a list of each state’s most iconic dishes.  Representing the Land of Enchantment is the humble Frito pie.  Here’s what the Food Network had to say: “Texas and Santa Fe both lay claim to Frito Pie. Each side has its arguments and documentation, but at Espanola’s El Parasol the answer is, “Who cares?” Everyone — even Texans — enjoys the crisp and salty corn chips blanketed in red chile sauce and topped with beans, ground beef, cheese, tomatoes, onions and lettuce. It’s messy, filling and decadent. Start with a fork but switch to a spoon when the chips begin to wilt to fully revel in this so-wrong-it’s-right creation.”

NEW MEXICO’S “BEST SEAFOOD”:  “Some like it drenched in butter. Some like it deep-fried. Some even like it buttered and seasoned in a bag. But no matter how it’s prepared, Yelpers can’t get enough of the bounty of the sea.”  That’s how Yelp prefaced its compilation of the “best seafood in every state” for 2025.   As a landlocked state, New Mexico doesn’t have the proximity to the oceans white with foam and our sacredd borders don’t boast of a thousand likes like some other states.  That doesn’t mean we’re completely without seafood.  According to Yelp, New Mexico’s best seafood comes from Crackin’ Crab Seafood Boil in Albuquerque.  Yelp advises “Tie on your bib, because fans say the seafood boils here are delicious but “messy (a good thing).” Part of a decade-old restaurant group specializing in Cajun boils across New Mexico and Texas, it allows diners to choose what goes in their bag: There are three kinds of crab, two kinds of mussels, shrimp, and lobster tails by the pound. (You can also order a house combination with a pre-selected mix of popular options.)”

RECLIBRATING IN SANTA FE:  For 25 years, Samantha Brown has traversed continents, experienced different cultures, and tasted adventure.  The effusive host of the wonderful travel show Places to Love explains “Of all the destinations I’ve traveled to, this is one I’ve returned to any time I need to recalibrate.”  She’s talking, of course, about Santa Fe.  On her Instagram account, Samantha posted: “From its art scene to its margaritas, tune in tomorrow, Friday, at 10:30 AM ET and again at 5:30 PM ET on @createtvchannel to see why Santa Fe, New Mexico is a Place to Love.”  If you’re able to tune in to something other than her post, please let me know.

DOES MAYOR KELLER KNOW ABOUT THIS:  “Terrified travel expert reveals America’s scariest neighborhood…and it’s a gorgeous state.”  That’s was the headline of an article recently published on Daily Mail, a British daily middle-market tabloid newspaper.  Sadly, the nefarious neighborhood referenced is Albuquerque’s International District.   The assessment of the area was made by YouTube “travel influencer Nick Johnson, who has built a following of over 1.1 million subscribers by visiting the most squalid areas of the country.  Johnson shared his astonishment during a visit to Albuquerque’s International District. Known as ‘The War Zone’ by locals, the area is littered with homeless encampments and open-air drug taking.   No mention was made in the feature about the area’s many excellent restaurants.

February, 2025

SOUP’S ON IN ALBUQUERQUE:  On 1 February 2025, Albuquerque’s Roadrunner Food Bank held its biggest fund-raising event of the year, the Souper Bowl.  Thirty of the Albuquerque area’s best restaurants, chefs and bakers prepared enchanting elixirs and wondrous desserts that took the bite out of a cold winter day.  Chefs and critics alike voted for their favorite soups in each category. At the end of the event, a chef will be awarded “Souper Bowl Champion”!

PEOPLE’S CHOICE SOUP

1st Place:
Old Town Catering – 2025 Souper Bowl Champion
Soup: Roasted Corn and Apple Bisque Soup

2nd Place:
Shamrock Foods
Soup: Wild Mushroom Bisque with Crispy Duck Confit

3rd Place:
El Patron
Soup: Red Chile Pork Posole and Avgolemono

CRITICS’ CHOICE SOUP

1st Place Larry McGoldrick Award:
Old Town Catering
Soup: Green Chile Chicken Tortilla Soup (the restaurant entered a different soup in this category)

2nd Place:
Turquoise Desert
Soup: Creamy Spinach Enchilada Soup

3rd Place:
Shamrock Foods
Soup: Wild Mushroom Bisque with Crispy Duck Confit

PEOPLE’S CHOICE VEGETARIAN SOUP

1st Place:
Fuego 505
Soup: White Tomato Soup

2nd Place:
Vinaigrette
Soup: Green Chile Stew and Carrot Ginger

3rd Place:
Old Town Catering
Soup: Roasted Corn and Apple Bisque

PEOPLE’S CHOICE DESSERT

1st Place:
Baked by Christiana

2nd Place:
Nothing Bundt Cakes
Bundtinis

3rd Place:
Special Touch Catering
Pomegranate Mousse and Cream Puffs

SANTA FE SOUPFEST:   Santa Fe’s Food Depot hosted its 29th annual Souper Bowl, its most delicious fundraiser of the year! At Souper Bowl, guests had the opportunity to enjoy a variety of soups from two dozen local restaurants/chefs while supporting The Food Depot’s hunger-relief programming and not having to listen to Kendrick Lamar.   Souper Bowl winners were:

Best Vegetarian:
Sweetwater Harvest Kitchen – Turmeric Mango Soup

Best Savory Soup:
Kingston Residence of Santa Fe – Roasted Pablano Chile Corn Soup

Best Seafood Soup:
Flying Tortilla –  Green Chile Clam Chowder

Best Soup in Santa Fe:
Flying Tortilla –  Green Chile Clam Chowder

CHEF MARIE–SERIOUS CHEF HAVING FUN: The February season premier of “Beat Bobby Flay” featured an episode titled “Attention!”  Intensity was amped up with a military theme.  Chefs  Star Maye and Marie Yniguez, both with service backgrounds, competed to see who would go mano a mano with the oft arrogant Flay.  Because Marie won the preliminary round, she also got to choose the dish with which to wow the judges.  Her choice was enchiladas.  If you’ve ever enjoyed the enchiladas at Marie’s restaurant My Moms, you know that her enchiladas are incomparably delicious (right, Sarita).  There’s no way any chef, much less one from New York, should be able to compete with Marie.  Alas, the judges–who obviously had no clue about New Mexican enchiladas–thought otherwise and awarded the win to Flay.

BEST MEXICAN RESTAURANT IN NEW MEXICO:  Some of you might be seasoned enough to remember when AOL (then America Online) was one of the dominant dial-up internet services in the world.  Today, AOL is an American web portal and online service provider based in New York City, and a brand marketed by Yahoo! Inc.  Its portal recently published a compilation of “the best Mexican restaurant in each state.”  The compilation actually came from Cheapism which, true to its name, favors inexpensive eats over true favorites.  Here’s what AOL/Cheapism had to say about New Mexico’s “best” Mexican restaurant: “Weck’s is somewhere between a taqueria and a Denny’s, which means it’s perfect. The hatch green chiles that make the southwest famous are at their top form here at Weck’s, so make sure you’ve got some in your order.”

MOST CHARMING SMALL TOWN RESTAURANT IN NEW MEXICO:  The Food Network believes “Whether you’re just passing through or are opting to knock a few landmarks off of your bucket list, there are plenty of off-the-radar cities and towns that pack a big punch when it comes to food and drinks.”  Its compilation of the best and most iconic small-town restaurants in each state will get you started.  New Mexico’s best comes from Artesia.  According to the Food Network “Albuquerque isn’t the only place that makes New Mexico worth visiting. If you’re open to traveling outside of your comfort zone, Artesia should be your first stop. Filled with plenty of attractions that are great for the outdoorsy types, Artesia, which is located just a short distance from the Bottomless Lakes State Park, is also home to one of the most unique restaurants in the area: Adobe Rose. What makes the restaurant so special? Well, for one, it serves up 56 varieties of beer from New Mexico and all over the world. Additionally, locals and visitors rave about its farm-fresh seasonal menu. Once you try it, you won’t be able to either.”

NEW MEXICO’S BEST CHICKEN WINGS:  An estimated 1.47 billion chicken wings were consumed on Super Bowl Sunday.  It was only fitting therefore that rankings of the best chicken wings across the fruited plain started showing up online.  That included a ranking of the best chicken wings in every US state by culinary culture essayist Love Food.  The Land of Enchantment’s best wings come from Albuquerque Old Town’s Two Cranes Bistro and Brew which was ranked sixteenth.  Love Food noted “The huge bone-in chicken wings at Albuquerque sports bar–style restaurant Two Cranes Bistro and Brew inspire obsession. They’re prepared with a dry rub before being grilled and served with your choice of sauce on the side. Options include naked, Buffalo, chipotle, or Dr Pepper BBQ. Customers say they’re far better than you’ll find at any chain restaurant.”

NEW MEXICO WELL REPRESENTED ON JAMES BEARD FOUNDATION AWARD SEMIFINALIST LIST: On 22 January, the James Beard Award Semifinalists for 2025 were announced.  Considered to be among the nation’s most prestigious honors, the James Beard Awards® recognize exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to equity, sustainability, and creating a culture where all can thrive.  2025 marks an incredible milestone: the 35th anniversary of the James Beard Awards®.   That makes it even more gratifying to celebrate New Mexico’s semifinalists (Finalists to be named 2 April 2025):

• Best Bakery – Coda Bakery
• Best Wine and other Beverage Program – Campo
• Outstanding Cocktail Professional – Kate Gerwin, Happy Accidents

Best Chef Southwest
*  Cristian Pontiggia, Sassella, Santa Fe
∗  Kattia Rojas, Buen Provecho, Albuquerque
∗  Fernando Ruiz, Escondido, Santa Fe
∗  Sean Sinclair, Level 5, Albuquerque
∗ Joseph Wrede – Joseph’s Culinary Pub

PBS SHOWCASES NEW MEXICO’S CULINARY HISTORY:  On 6 February 2025, make sure you’re watching PBS which will be airing Eating History | A Taste of New Mexico.  According to the Santa Fe New Mexican, the 56-minute documentary “explores what food was like pre-colonization and post-colonization, and how Colonial contact between the Indigenous people and Spanish conquistadors yielded both periods of violence and periods of peace when food traditions were exchanged.  The film also delves into the state’s rich agricultural history–from growing chiles and corn to ranching sheep and buffalo. It features Native voices and stories of keeping Native food traditions alive.”  This program promises to make one and all proud of being New Mexicans.

CHEF MARIE YNIGUEZ LAUNCHES YOUTUBE CHANNEL:  Most of us can’t cook like Chef Marie Yniguez, chef-owner of Albuquerque’s My Moms.  Most of us are only talented enough to watch the numerous Food Network programs in which she’s appeared.  We can, however, cook with Marie.  The effusive and über-talented chef launched Cooking With Marie Yniguez, a YouTube channel in which she shares some of her kitchen secrets.  To know Marie is to love her.  She is a bundle of energy wrapped in a smile.  You’ll smile with her as she imparts the knowledge she’s gleaned over decades in the kitchen.

NEW MEXICO’S MOST POPULAR SANDWICH:  When it comes to publishing clickbait content, few sites are exempt…not even the website yachtandcars.com.  Yes, a very niche site exists to celebrate yachts like those we see meandering down the Rio Grande every day.  The good folks who publish yachtandcars comiled a list of the most popular sandwich in all 50 states.  According to the site, the Land of Enchantment’s most popular sandwich is the green chile cheeseburger.  While our sacrosanct green chile cheeseburger is beloved, most of us don’t consider it a “sandwich.”  Only clickbait lists seem to do so.  At any regard, here’s what the compilation wrote:  “New Mexico’s Green Chile Cheeseburger is the burger we all know and love but better. Minced green chiles are their signature condiment, the more the merrier, these chiles paired with melted American cheese will have you begging to come back even before you’ve left.  You’ve been warned though, these spicy and flavorful chiles are not for the faint of heart. If you can’t take the heat stay out of a New Mexico kitchen.”

SOUPER BOWL SLATED FOR 1 FEBRUARY 2025:  On 1 February 2025, Albuquerque’s Roadrunner Food Bank will host the Souper Bowl, its annual fund-raising extravaganza.  Some of the metropolitan area’s most popular restaurants will vie for critics’ choice and people’s choice awards. Friday, 31 January at 11:30 am will be your last chance to buy tickets online.  Tickets at the event will be made available starting at 10AM.  Don’t miss this fun and fabulous event, THE culinary event of the season.  It’s for a great cause and you’ve probably never had soup quite as  good as the area’s chefs prepare.

NEW MEXICO’S MOST FAMOUS FOOD BRAND: Chef Standards, a site which “shares tips and tricks regarding our favorite topic – food” compiled a list of the most famous food brand in each state.  According to Chef Standards, the Land of Enchantment’s most famous brand is Hatch Chile Company.  Here’s what the compilation has to say: “New Mexico’s culinary identity is defined by Hatch Chile Company, a brand known for its flavorful chile products. Established in Hatch, this company has been celebrating the unique taste of Hatch chiles for years. How they capture the essence of New Mexico’s heat and flavor in every product is what sets them apart.  Visit their farm to experience the vibrant culture of chile roasting. Add a touch of New Mexico’s spice to your meals with Hatch Chile Company’s delicious offerings.”

NEW MEXICO’S MOST ICONIC FOOD:  Chef Standards also compiled a list of each state’s most iconic signature food.  While the term “iconic” is bandied about perhaps too often, the site got much of it right, declaring clam chowder the iconic food in Massachusetts, biscuits and gravy in Mississippi, Navajo tacos in Arizona and Rocky Mountain oysters in Colorado.  New Mexico’s most iconic food, to no surprise, is green chile stew.  Here’s what Chef Standards had to say: “New Mexico’s green chile stew captures the state’s vibrant Southwestern flavors. This hearty dish features tender pork, potatoes, and roasted green chiles, offering a warm and satisfying meal. If you’re in New Mexico, savoring this stew is essential.  The green chile, a staple ingredient in the region, provides a unique heat and depth of flavor. Enjoy this comforting stew with a side of warm tortillas, a true reflection of New Mexico’s rich culinary heritage and cultural diversity.”

BUDAI CLOSING FOR GOOD IN FEBRUARY:  In the Albuquerque area, we’ve become accustomed (as well as disgusted) at the number of restaurants being vandalized and sometimes forced out of business.  It’s heartening therefore to hear of beloved restaurateurs leaving on their own accord.  Sometime between 25 and 28 February, Hsai and Elsa Fang will be closing Budai Gourmet Chinese to settle into a well-deserved retirement.  Over the years we’ve thoroughly enjoyed every dish prepared by Hsai and loved interacting with the energetic Elsa.  They…and Budai will be missed.