Famed tenor Luciano Pavarotti once said, “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating.”
Hola! I’m Gil Garduño. Welcome to Gil’s Thrilling (And Filling) Blog. I chose the site vanity “nmgastronome” because it truly reflects my passion for the cuisine of the Land of Enchantment–and hopefully describes the level to which my palate has evolved after having visited and evaluated more than 1,000 restaurants in the past ten years or so.
Gastronome – A connoisseur of good food; someone with a refined palate; a person devoted to refined sensuous enjoyment (especially good food and drink); an epicure.
In this blog’s nomenclature, there is hopefully an implicit reflection of the continuous improvement of this Web site. In the past ten years, this site has evolved from a rudimentary HTML version of an Excel table to a site in which you could find detailed, one-page reviews of many of your favorite restaurants in New Mexico. This blog is the latest in the evolution of Gil’s Thrilling (And Filling) Site.
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 many old favorites with which to reacquaint ourselves and so many exciting new prospects we just had to try. By year’s end, we had visited 75 different restaurants.
As a chronic “compiler of lists” (a consequence of being meticulously organized) I began using an Excel spreadsheet to track the various restaurants we visited. That rudimentary spreadsheet included short “Zagat style” comments intended to serve as mnemonics that triggered what we liked or didn’t like about a particular restaurant. Sometimes those comments were so cryptic that they meant something only to me (pretty much as intended).
In 1995, the internet was in its relative infancy, but I applied my then rudimentary HTML skills to create a Web site in which to enter my musings. Though the format lent itself to tracking restaurant visits much better than a spreadsheet ever could, it somehow didn’t dawn on me that my reviews would be available to anyone savvy enough to use a search engine. It didn’t take long before Gil’s Thrilling Web site was “discovered.”
I was privileged enough to have been mentioned on Roadfood.coma few years ago. Here’s what Michael and Jane Stern of Gourmet magazine and roadfood.com had to say about this Web site: We came across a delightful website called Gil’s Thrilling Web Site, written and maintained by Gil Garduño. It’s mostly about good Roadfood-type eating, especially in Albuquerque, and it is a joy to browse. We recommend a visit!
I’ve been mentioned on Chowhound more times than I can count and in the past two years (2007-2008), I’ve also spent some time on the phone with Food Network researchers, advocating for New Mexico’s culinary scene.
While recognition from respected local and national publications seems to give my site a modicum of validation, the biggest kick I get is in getting e-mail from adventurous diners who visit my site. I hear most often from newcomers to the Land of Enchantment who have used my reviews to discover New Mexico’s restaurants, but appreciate e-mail just as much from lifelong New Mexico residents who recommend restaurants I may not even have heard about.
So, what qualifies me to review and write about restaurants? I have no “professional training” that qualifies me to discern the subtle nuances inherent in various foods, nor am I by trade or practice, a professional chef. I’m merely a gastronome, someone who loves and appreciates good food…and dining at nearly 1000 different restaurants since 1995 should give a modicum of credence to my opinion–but no more credence than YOU have.
Unlike the pretentious pundits who wax poetic about the latest epicurean trends in the culinary world (those who would, for example, describe a meal at McDonald’s as a “gustatory repast in the ubiquitous Scottish restaurant emblazoned with saffron ellipses”), I’m not particularly impressed by nouveau cuisine, the very pronunciation of which reeks condescension. I’m an ordinary guy who likes to eat good food at reasonable prices and expects to be treated relatively well while doing so.
Unlike some food critics (pictured), I don’t blindly acquiesce to the latest trend, turn a deaf ear to recommendations from people who don’t tread the well beaten path, and I don’t hold back in criticizing–if warranted–the “anointed” restaurants frequented by the nouveau riche.
I’ve been lucky enough to have traveled extensively and availed myself of the opportunity to partake of the finest local cuisine available in such hotbeds of culinary presentation as San Francisco, New Orleans, Boston, Chicago, and Las Vegas (yes, Sin City where all the celebrity chefs go).
Please review my rating system which explains how I arrive at my ratings. It’s not exactly scientific and I don’t take into account anyone else’s opinion of the restaurants in which we dine, not even the opinion of my faithful dining companion and wife Kim whose palate has matured tremendously over the years. Your opinions may certainly differ as there are no rights and wrongs in my ratings, just opinions–mine.
This Web site lists only restaurants I’ve visited this century (since January 1st, 2000). I have deleted the short synopses of restaurants (such as the dreadful Chinese buffet restaurants in Albuquerque) I have no intention of ever visiting again. I also eliminated most reviews on corporate chain restaurants, partially in the spirit of “if you can’t say something nice, don’t say anything at all.” </span
As much as possible, my reviews will begin to incorporate images of the restaurants we visit. Mastering HTML has been easier for me than remembering to remove my camera’s lens cover before I shoot a picture. Fortunately, much better photographers than I have shared some of their wonderful images. The photo of the Sugar Nymphs Bistro in Peñasco, for example, is courtesy of the brilliant Deanna Nichols