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
Hi Gil, thanks for keeping this blog going. I look forward to your postings for ideas on new places to check out. I’d like to make a recommendation if that’s OK. I found out about a little Mom and Pop sub shop by word of mouth. It’s called “Metro Subs Soup & Salad” located at 2300 Morris St NE. I.E. Morris just south of Menaul. They have a 5-star rating on Yelp and I can see why. I’ve been there a half dozen times now and I can’t get enough of the place. Check it out and let us know what you think.
PS: The Persian Potato Salad with Chicken is amazing.
Thank you very much, Tom. Many of the restaurants we visit are because readers have recommended them. Metro Subs has a very nice menu.
Have you had the Rueben?
What was the name of the bar on Candelaria that is now Leo’s?
Was it The Loft?
No – it had another name – very famous in it’s day.
In your recent review of Gold Street Pizza on Coors Blvd. SW you referenced the original street that parallels Central Avenue. Having lived on the part of Gold south of UNM for six years, I found out that the legal name is Gold Avenue not Gold Street. Although I and my 1970s roomies commonly referred to our place as being on Gold “street”, the general street naming rule by the City is that north-south are Streets (with a capital S) and east-west are Avenues. And there are rules for Lanes, Roads, Courts, Drives, etc., too.
Enjoy your always interesting reviews–talk about “covering the waterfront”, you are doing a real service for the community. Thank you and take care, Peter Ives
Thank you, Peter, both for your kind words and for reminding me of the city’s naming conventions. I wonder if the great folks who own Gold Street Pizza are cognizant of those naming conventions.
Hey Gil, thanks for taking the time and putting in the effort to review the restaurants from your recent road trip. Even if I never get to visit any of these places, it’s still interesting reading about what you experienced and learned. Plus it’s about food and people; isn’t that what this blog is all about anyway?
Thank you, Lynn. Alas, traffic reports tell me very few people–about 100 on average–even launch those reviews, not even to look at the pictures. Sadly, that’s pretty much on par for reviews that aren’t in Albuquerque. Maybe I should regloss myself to Abqgastronome.
I look forward to each and every out of state review as much if not more than the local ones. We always check your site before traveling to a new destination in or out of state. There are many places we would never have found on our own that we have loved and have returned to on subsequent trips.
It seems to me that on this last trip you may have set a record for out-of state reviews on a single trip!
Between your and DDD we are always well-prepared.
Keep them coming Gil!
Thank you, Bruce. There’s are so many wonderful restaurants across the fruited plain. We could travel 365 days of the year and dine at one of them three times a year and we wouldn’t even come close to experiencing even a very tiny percentage of them all. New Mexico does not have exclusivity for great dining opportunities (much as we may love it).
Kim and Gil must have been visiting a chain.
RE Reconstruction: Back in the olden days…if my memory serves me flawlessly…there was a ‘running’ listing of several recent observations (in a right-hand column, under the heading, Comments). As I read each one, it became highlighted, or something, so I knew where I last read one and didn’t re-read ones unnecessarily.
In this new revision, some headings get colored (e.g. “About this Blog”) in the listings of ‘Your Feedback’ (aka Comments) but not others…I’m presuming this means nothing, but is part of ‘the revision in-process’, for now.
I.e. While typed herein in black, these *s are colorized in purple on the actual site. (Say, Happy Tweaking – don’t be surprized if ya hear that in the background as you read. ((In today’s world, so as to be PC and not to offend, I believe Roy would be referred to as a “Metro” for wearing a shirt like that, Pardnaah.))) [Speaking of Change and Innovation, what a contrast in content and theme music between what millions watched between Roy & Dale and Jack, altho both aimed at making a better/safer world. Yo, did ya ever notice that while R/D had one theme song, Jack had a variety, https://tinyurl.com/3hskf4uv Yo! some say we could use Jack ‘in today’s world”, but…Pardon, the diversion!… it’s time we must move on https://tinyurl.com/45k9xam8
Compai, as a fellow tinkerer, let me commend you on the best theme you’ve used on Gil’s Thrilling… It took me a while to get used to it, but am loving the larger images on your homepage and when I perform a search. (If you haven’t already tried it, do a basic search such as for burgers and life-sized burger images will display). Be careful that you don’t drool all over your PC.
Wow…you’ve been busy…as is the new look of the blog! 🙂
I can’t find anything I’m looking for. At least via my desktop browser, I’ll have to see how it looks on my cell later this evening.
Thank you, Captain Tuttle.
One of the challenges of creating and managing a blog is finding a balance between how it looks and functions on a desktop versus how it looks and functions on a small form factor mobile device. The WordPress theme I’m currently experimenting with is definitely desktop/laptop centric although I’m concerned that you’re not able to find what you’re looking for. Would you mind sharing some specific details as to what you’re unable to find?
I do know the navigation menu isn’t working and have been working to resolve that issue. As is often the case, I’m doing everything right but still can’t get it to work. Maybe it was too much tryptophan over Thanksgiving.
Gil
Perhaps this is what you mean by the “navigation menu” but just today I noticed that all of your categories normally listed at the top of the page are el-goneo. Fortunately I remembered the name of the restaurant that I want to visit so I could search for it! Other than that I don’t see anything else wrong right now. Captain Tuttle, the newness takes a little getting used to if you haven’t logged on in a while but overall I think you’ll agree that a lot of Gil’s changes have been for the better.
I was blind, but now I see! On my laptop, I noticed a column with all those “missing” categories to the right. Returning to my phone, I kept scrolling down after the feedback and, voila, there they all are. Just did some random drilling down and all seems to be well. I do hope you’re planning on moving them back to the top, though…my two cents.
Mostly finding the categories, etc. I guess I misspoke/mistyped not being able to find anything…I should’ve written find anything easily…
Also, the big request I always have…where’s the Feedback section where you can see older comments?
Captain Tuttle
I worked with the vendor last night and pointed out a couple of problems their testers didn’t–including the missing navigation bar. Obviously they need to hire you and Lynn to test their software releases for them. At any regard, the navigation bar has been restored.
Some of the reasons I like this particular theme (look and feel) is that it allows people to see all the most recent posts on the home page as well as two popular categories–Diners, Drive-Ins and Dives Visits New Mexico and The New Mexico Green Chile Cheeseburger Trail. You can actually see ALL the restaurants in those categories, not just the three or four on the home page. This particular theme also displays larger images on the home page. It’s also a much cleaner look and feel using a new blog font that seems to be very clear.
One drawback is that this theme is tailored for a laptop or desktop. Because of real estate limitations it doesn’t quite look the same on a smartphone.
Thanks to you and Lynn for your help.
Gil
Haha, I do have experience with regression testing, as well as verification and validation…
Yup, all looks good now with the addition of the nav bar. And I agree, on a desktop, this layout is so much more effective than previous iterations! I usually view the blog on a desktop/laptop, and only use my phone when out and about and looking for something to eat…
Nice job!
The top navbar is awry on the tablet, but hardly anything works on my tablet so I’m not sure you should worry your pretty little head about it. I only rely on the tablet to read books and play solitaire; everything else is a crapshoot. I actually think it’s a bit amusing because the words start to fade out with “Gone but not forgotten.” No more testing feedback for today. I have to drive up to Santa Fe and get some of that yummy looking clam chowder from Rowley Farmhouse Ales.
Well, I’m sure if Gil wasn’t out somewhere (as seen herein) seeing after our well-being, I’m sure he’d join me in Thanking Y’all for your input-Comments lest we might have another bountiful year of bountiful YumYums!!!
That is hilarious, Roberto, and right up my alley! Hope you and yours have a happy gobble and yes, I look forward to your continuing insights and exploits.
Even more fun than finding spelling and grammar errors on restaurant menus is listening to the local news and catching all the mispronounced words. It’s amazing news anchors and reporters aren’t coached on how to pronounce Hispanic names and polysyllabic words before they go on air and screw them up.
Good news for those of us marooned in the SE of town where restaurants do not seem to bloom. A Mexican eaterie has occupied the corner of Lomas and Nakomis, previously occupied by Hot Mess and prior to that, Red Rock Deli (both relocated.) The name is Taco H. If language is any indication of authenticity, we had to wait several minutes to place our order with a bilingual member of staff. The others were so pleasant and congenial, patience came easily. That patience was well rewarded. I thought of you, Gil as I devoured a unique torta (carne asada, ham, mushrooms, pico de gallo…maybe some other things I lost track of) and finished up with the Natilla which as I recall is one of your Kim’s favorites. The other dish was the Platillo Carnitas, meat so tender you could eat it even if you didn’t have any teeth. I took one bite of the beans and remarked, yep, there’s the lard. There are some other fun things about Taco H but all I can say is if you live in the neighborhood or if you’re down this way, it’s definitely worth checking out.
Don’t rush down here yet, folks. I think they have potential but they’re still finding their feet. I’m always rooting for local family businesses, so hopefully they will get it together soon.
Gil – this new color combination is kinda hard on the eyes, particularly the goldenrod background
Thank you, Tom. I appreciate your feedback and that of all readers whom I periodically subject to a new blog and feel. I’m open to suggestions as to what background might be less hard on the eyes.
Not to be complex RE a variety of options, but just to note a fatter and more real black as elsewhere herein (e.g. 497 COMMENTS is fine for my sight.
Please use black instead of grey for the comment text
As Roberto noted elsewhere, pages do seem to be word wrapping too widely and other things are truncated. This is on my Android phone; haven’t checked tablet or laptop yet. Screen shot attached…I think. New UI and I no connecting…
That would be NOT connecting but I think it attached this time 🤔
My apologies, Lynn and Roberto. According to statistics, more than 50% of a website’s visitors will be using their mobile phones to access a site. Around 3% will be using a tablet.This means that having a site that looks great on mobile is essential.
It means back to the old drawing board for me as I scour the web for a “responsive” and “flexible” theme in which every feature works.
do you have a personal favorite GCCB, Gil, and if so, where is it?
When it comes to New Mexico’s green chile cheeseburgers, I’m polygamous or polyamorous…or any other term that denotes I love many, many different green chile cheeseburgers. The Land of Enchantment is truly blessed with a tremendous number of outstanding green chile cheeseburgers. You can literally travel to any of our state’s four corners and you’re never far away from a great one.
Tom, I know you like the green chile cheeseburger at Sparky’s. Is that your favorite or do you share in my affliction of being torn between many GCCBs?
sadly, I have never been to New Mexico – all my fascination with the GCCB is from drool-worthy pictures and descriptions provided by others like yourself
I was a regular contributor on the Roadfood forums before those were taken away from us
I am looking for someone who can work with me as a consultant to assist and provide guidance during the planning stage work leading to opening of a new New Mexican cuisine restaurant in Milwaukee. I lived in ABQ for more than 50 years, but Milwaukee is my childhood hometown.
Netflix is airing a 2021 series “Fresh, Fried & Crispy.” Host Daym visits 8 different cities, munching on all kinds of fried concoctions. Can you imagine fried ravioli, or fried chicken pot pie?? Neither could I before watching this! Warning: don’t be hungry prior to viewing, and even if you’re not, you will certainly be after.
Gil, I think you are going to have to travel to Las Vegas and get the Whale Burger.
Who are you ? Other commenters identify themselvesW consistently with one name.
Wonderin’,
W R
I beg to differ. Some of the most entertaining, informative and erudite commenters prefer not to use their real names. Captain Tuttle comes to mind. Unless someone uses an offensive pseudonym I’ll publish it.
What ?
Hogfish in Albuquerque, anyone? This was the winner when food critic Daym visited Denver. It allegedly is supposed to be a very tasty sweet whitefish.
Here’s the only place you can find Spanish hogfish in Albuquerque: https://www.zoochat.com/community/threads/list-of-species-on-exhibit-3-9-18.469188/
Thanks, Nestor. Can’t top that! 🤣
Hi Lynn
I’ll try to be more helpful than Nestor especially since neither of us wants to be arrested for diving into the aquarium and taking their hog fish. Alas, we might have to go to Denver to sample the hog fish. Even Albuquerque’s Mexican restaurants don’t seem to offer it; albeit in Spanish as pez cerdo.
Gil
How do i just post about a missed restaurant i can only reply at this point? Thanks Gil!
Hi Kendra
You were very successful in posting about missed restaurants. It’s as easy as adding a comment.
BTW, I love your email address. There’s got to be a great story there.
Best,
Gil
Has anyone been to blunt Brothers coffee on Central and Washington? If not check it out. If you’re lucky you’ll catch the owner, he’s quite a character. Mental Case I’m assuming. He’ll start telling you off and screaming about dragons and trolls and pounding on the wall before you even place your order at the window . Something about having contracts signed before he can service you haha. Had some fun messing with him before I finally drove off. Oh he was mad.
Screaming about dragons and trolls? What’s he putting in his blunts?
Welcome back, travelin’ gastronome. I submit for you and your reader’s approval Happy Garden Chinese restaurant in the Four Hills Shopping Center (13170 Central Avenue.) There has been a restaurant by that name at that location as long as I’ve lived here, roughly five years. Since it is close to my house we ate there several times before the plague, and it was good. Not stellar. At some point it stopped being as palatable so we gave up on it. A couple of months ago out of desperation we decided to give it another go. What a delightful surprise! Goodbye good, hello stellar! I have since learned that it is under new management. In the weeks that have followed this rediscovery, we have become regular customers of theirs. I’ve been considering telling you about it for a while but my experience this evening convinced me that the time for sharing was now.
I ordered three entrees and an appetizer for takeout. When the huz returned home with the food I saw that they neglected to give us one of the entrees. As luck would have it it was the one I was most looking forward to tonight — Cashew Chicken. I don’t know how they get those cashews to be so soft and yummy while all of the vegetables in the dish remain crunchy but I could eat a bucket of them. But I digress! I phoned the restaurant right away. The manager was extremely apologetic, offering to give me a credit or get a fresh dish ready to be picked up. We opted for the latter. When the huz returned with the chicken he also returned with an egg roll and a bag of fortune cookies! Well, shucks…you already charmed me with your food, if you’re going to go giving me such great customer service, we might just have to keep dating. Fortuitously, we hadn’t even gotten around to trying the egg rolls yet. Another tasty find.
I’m unclear as to their current dine in policy, but there is a delightful little park just a few blocks away where you could relax with The Dude and enjoy takeout if need be. They also are lacking dessert options with the exception of almond cookies, but they actually have that covered with an appetizer which I order just for dessert! Crab rangoon. Creamy goodness. Bon appétit! Or perhaps more appropriately, zh en. (Blame the interweb if that’s not correct; I don’t speak Chinese.)
Please leave restaurant reviews for only Albuquerque, NM.
Hmmm. This is Gil’s blog. He maintains it and pays for all of the costs associated with maintaining it out of his own pocket. So that would make him the ultimate decider of the reviews to post on this blog.
The title of each review clearly states the restaurant’s location, so it’s not like you’ve invested a ton of time reading the review, only to find out it’s not in your area. Unless you’re an exceptionally slow reader. You’re also welcome to set up and maintain your own blog that focuses solely on restaurants in Albuquerque. Cheers!
Yes, I love the variety. I never would have known about Blades Bistro in Placitas without it. Definitely one of the finest restaurants I’ve ever enjoyed. Gil conveniently lists the reviews by city, so you can easily focus on just Albuquerque.
It’s nice that at the top of the page Gil provides a link that that provides 1-click access to the “Albuquerque Restaurant Index” if that’s all you care about.
Richard, I recognize that some readers have circumstances–whether they be financial, health-related or otherwise–that prevent them from traveling far from Albuquerque, but there are others who spend far more time away from the Land of Enchantment than we do. Quite often they recommend the restaurants we visit out-of-state.
In truth, my reviews for restaurants outside Albuquerque (even Santa Fe) don’t get read nearly as often as my reviews of Duke City restaurants. For example, my review of Haji Baba has been read only about 100 times. Most Albuquerque reviews get thousands of reads.
Thought all of you opionated foodies would enjoy this article as much as I did.
https://thetakeout.com/10-foods-that-cause-arguments-every-time-they-re-mentio-1848854620
Howdy Gil! I’ve been visiting your blog since about 2010, and just finally thought to comment. Your palette and preferences are so well matched to mine that I can very reliably find something new and delicious just by visiting your site. (Mary & Titos, Saigon City, Namaste, Jambo, and M’Tucci’s are some of our shared favorites.) And when I saw your history with intel (also where I’ve worked for ~15 years) it made even more sense why your system of rating and organization feels so intuitive to me. By the time I saw an entry where you mentioned intel, you had already left, so I couldn’t just find your cube and come tell you how much I enjoy this blog.
Also – I have two places I’ve tried recently and enjoyed that I didn’t find you had been to yet, and you might enjoy. 1. Papa Joe’s in Gallina NM – One of my favorite green chile cheeseburgers in a hole-in-the-wall place in rural northern NM. If you are anywhere between Cuba and Abiquiu, it’s worth the trip. 2. Happy Accidents in Abq – It’s focused on unique cocktails and has some interesting and novel food. While it’s not always perfection and is pretty loud, I can always find something new with fascinating flavor combos to try. If you end up at either place, I hope you end up having a tasty experience!
Anyway, thanks for sustaining this blog, it is a fantastic resource!
Haha, you obviously don’t know much about Gil…I believe you can add Gallina to the list of towns that will promptly mobilize local law enforcement and escort Gil out the area the moment he enters town limits. Rumor has it that Gil stole their mascot (Leopard) and kissed a local gal…or was it the other way around, Gil? I get confused with all of the wild stories of your misspent youth…
Ah, Captain Tuttle, what is this strange fascination you have for farm animals? You exploits with Cousin Leandro’s rooster in Peñasco are legendary.
Then there’s the Facebook post that got you thrown out of Pojoaque. You couldn’t just accept that Pojoaque’s female sports teams call themselves the Elkettes. You called them “Cows.” Yes, cows is technically the name for female elks, but why make yourself a pariah.
Your reputation for specieism gone amok almost got you thrown out of your alma mater when you addressed the Escalante school board with a petition that students should say coward instead of chicken, snitch instead of rat, jerk instead of snake, repulsive instead of pig, and lazy instead of sloth.
Then there’s the infamous photo of you taking your date to your high school prom on a motorcycle and bragging the next day about getting lucky.
Between my misspent youth and your debauched life, we’re quite the pair.
Last I checked, a leopard was not a farm animal, but I digress, you may have been absent the day they went over that in the Penasco Independent School District… :-P.
I’m not on Facebook, so must have been someone else who posted about Pojoaque…but he must be a smart dude if he’s posting such things! 🙂
I agree, we make quite a pair…a pair of what, I don’t know, but perhaps, between the two of us, there is very little places we can go in the state of NM, and parts of southern Colorado…to try that chile you love so much!
My high school years are memorable, but it sounds like you could make a movie out of yours. Maybe even a series! Bob Odenkirk might be available now.
Gil would have to be played by Gilbert Godfrey while Ron Jeremy could play Captain Tuttle.
I wish I was as put together as that dude…
Schuyler said he was referring to the hedgehog hair on your back not to Ron Jeremy’s impressive…er, build.
Gil played by Gilbert Godfrey. Remember Gilbert Godfrey is dead. Surly Gil is livelier than that!
Now I’m surly, too? My debonair dachshund The Dude thinks I’m plenty lively. My Kim would probably agree I’m not that lively.
Hi Meghan
Wow! Thank you so much for the kind words. I would love to have met you. Your Flickr photos tell me you’re a very fun, free-spirited person with whom it would be a great pleasure to break bread.
Papa Joe’s sounds like my type of restaurant. New Mexico’s rural villages like Gallina and El Rito are full of surprises. Did you happen to catch the latest edition of New Mexico Magazine? The cover story centered around the history of New Mexico’s sacrosanct green chile cheeseburger. It’s a must read.
Happy Accidents has a very intriguing menu. Do you happen to know if it’s a dog-friendly establishment? Our dachshund insists on going everywhere with us; he even wants to drive.
Please don’t be a stranger. Let us hear from you again, especially on interesting eateries you recommend for me to visit.
Gil
Lest our Laments might go out to Becky Mercuri, an oft Commentor herein, across the fruity plain to Buffalo where snow of all things (e.g. vs the aft?) has apparently shut down the schools! Who ever heard of such a thing in Buffalo?
It’s spelled…
CHILE”””””
Carne”””””’
Cafe”””””’
NOPE! That’s not how you spell these words AT ALL. These are quotation marks. They are meant to be used for QUOTING, ***NOT*** as accent marks!!! The correctness of your use of accents is debatable anyway, but since you insist, LEARN TO USE THE CHARACTER MAP!!!
Sarita, You are correct. Ruben has obviously taken up heavy drinking.
Tequila’
Cerveza’
Pulque’
Margarita’
and maybe some mota’
Hello Gil, my friend Linda turned me on to your website and it’s fantastic! My husband and I are visiting New Mexico this week. Any recommendations for where to eat in Silver City or thereabouts? We will be trying some of your Albuquerque spots later this week. Thanks!
Hi Lauren
I’ve been enjoying Hike Write Repeat very much. You’ve inspired me to spend more time outdoors in New Mexico’s magnificent national forests. Like your homestate of Washington, the Land of Enchantment is blessed with natural escapes from the visisitudes of civilization. You mention many of my favorites in your blog section on New Mexico.
In 2013, the New York Times published an article titled “Looking For Big Flavors in a Small Town.” Alas, it’s a big dated now with some of the restaurants featured no longer around. You missed James Beard award nominee The Curious Kumquat by four years, for example. Chef Rob Connoley was a pioneer in creating inventive menus showcasing ingredients foraged in the woods. Alotta Gelato and Shevek & Co, also mentioned in the article, are also closed.
We had a trip to Silver City planned before COVID put a kebosh on our plans so I’d already done the research as to where we were going to eat. My network tells me these are the “must visit” eateries to visit in Silver City:
Diane’s Restaurant & Bakery for American comfort food and baked goods. Sources tell me the German chocolate cake is not to be missed.
Revel, a farm-to-table restaurant which offers a a weekly prix fixe menu of elevated comfort food.
Little Toad Creek Bakery & Distillary for gastropub cuisine and adult libations.
One of our favorite restaurants in the Silver City area is the Buckhorn saloon & Opera House where you not only get a good steak, but a night’s entertainment in a historic old town named Pinos Altos. It’s minutes from downtown Silver City, but a century behind.
Linda told me what an enjoyable visit you had last night in a quintessential Santa Fe patio restaurant. Some of my most enjoyable meals have been with Linda, a true kindred spirit.
Best,
Gil
Thank you, Gil! Linda is amazing. Our strategy when dining with her is to let her pick everything. It never fails.
We ended up having a good breakfast at Adobe Springs and good tacos (by PNW standards, that is) at La Cocina yesterday. We passed the Buckhorn Saloon on the way to Gila Cliff Dwelling but alas, it was not open. Today we’re looking forward to trying Diane’s on our way out of town, and Adobe Cafe and Bakery in Reserve on our (long) way back to Albuquerque.
Over the next few days, we’re hoping to eat at Alpine Alley in Mountainair and Pete’s in Belen. We’ll be selecting our Albuquerque destinations from your lists!
And thank you also for your kind comments about my blog. Yesterday was a remarkable day, as we got to hike in five different park areas: a national park, national forest, wilderness, state park, and even a short stroll in Silver City’s Big Ditch municipal park. I’ll definitely be writing about Gila Cliff Dwellings and the Gila Wilderness.
Thanks again for your terrific site–
Lauren
Bienvenidos Chica! Per your website https://tinyurl.com/7a3vtje5 you note being a Tenter, but one who has recently updated to cots within. In New Mexico, while we might agree that is glamping a bit, my referent would be “Eh! It’s Los Anos!”…LOL Being the National Treasures person you are, I can’t help but to think you must be aware of something like this Guide: https://tinyurl.com/3znnv2n3 Given you appear to be headed North, I would like to strongly suggest that you and your Viejo consider what Y’all are missing therein and especially if I had only one suggestion “to do”, my FAV https://tinyurl.com/4y69mzkv Reservations, per Covid, required: https://www.nps.gov/cave/planyourvisit/hours.htm See also RE “camping”. Oh, don’t forget King’s Palace tour if allowed. Elsewise, apparently the “snack bar” is open whereby you could update us as a Foodie. Am hoping to lure Y’all to linger by visiting the Guide’s places, in order to attend the 49th Annual, International Hot Air Balloon Fiesta of 500+ going up “almost” at once starting Oct. 2nd https://balloonfiesta.com
Hasta…Bob
Gracias Bob! We have been north, south, west, and east in New Mexico, and have been to all the national park sites except Aztec Ruins (next year) and Salinas Pueblo Missions (tomorrow). Carlsbad was amazing and we saw the bat flight, which was very cool. I’m not sure what food I’ll find around Salinas Pueblo Missions; I’ve heard good things about Alpine Alley in Mountainair.
Taking Gil’s advice we ate at Ben Michael’s tonight and it was fabulous. One of the best salads I’ve ever eaten and excellent enchiladas de matanzas. Plus homemade, homegrown peach pie.
1.When I visited Silver City in Sept. ’20 for restaurant and other information I used ” Moon N.M.” from the public library, visitsilvercity.org, the Silver City Visitors Center, Google, and Yelp. 2. I enjoyed lunch at Corner Kitchen and Forrest’s Pizza. I’d give the Salvadoran side of the menu at La Mexicana, Bayard another try. ( The drive to the Gila Cliff Dwellings reminded me of the Beatles tune ” The Long & Winding Road.)
Desperately seeking a new recommendation for homemade Biscuits and Gravy. I had two former favs, both of which succumbed to the evil pandemic. I’ve tried a few others but just haven’t discovered that tummy warming flavor I seek. There are so many wonderful restaurants in the Burque, I just know they are being served up somewhere.
Thank you again, Gil and all of the other foodies who post their remarks and experiences on this blog. Much appreciated!!
Hi Lynn
I became somewhat of a biscuit snob after living in the Deep South for eight years and tend to subscribe to the notion that only the South can make great biscuits. This belief was reinforced in articles from such sources as Taste of Home, The Atlantic, Southern Living and more. The “secret ingredient” behind the South’s biscuit superiority is flour made from a soft wheat.
That said, biscuits in New Mexico aren’t exactly inedible. In fact, we’ve found some we’ve enjoyed immensely. There is one I’d like to recommend in hopes that you’ll actually follow through, try their biscuits and report back. Fittingly the purveyor’s name is Biscuit Boy. Biscuit Boy doesn’t have a brick and mortar location. You have to place your order online before Thursday at 11:59PM then visit the Rail Yard Market on Sunday between 10AM and 1PM to pick them up It’s something I’ve been wanting to try Biscuit Boy for so long, but somehow haven’t made it.
Gil
I beg to differ Gil. If the correct flour is used, anyone can make excellent Southern-style biscuits. The White Lily brand, commonly available in the Southern states, and King Arthur both produce flours made from soft, low protein wheat, and they can be ordered from Amazon and Walmart. In addition, Walmart typically stocks King Arthur flours and I’ve even seen White Lily occasionally stocked in local Walmart stores outside of the South.
Sounds complicated but if they’re truly delicious it will be worth it. I’ll put it on my radar and keep you posted.
Lynn, have you tried The Range or Stripes Biscuits & Burritos? They’re the best biscuits I’ve had in NM, but there does seem to be a dearth of places around here that make truly great biscuits, so take that for what it’s worth. Who were your former favorites?
I have heard that White Lily is a must have if you’re going to make biscuits, but I’ve never seen it in the stores around here. It can be had on Amazon, but if you’re not used to paying a lot for flour, you’ll experience some sticker shock. I’ve heard wonderful things about King Arthur, and that’s much easier to come by. Wal-Mart, of course, carries it, as well as Whole Foods, and sometimes Smith’s.
Best of luck on your biscuit quest!
Hi Sarita: You’re right about sticker shock when it comes to the cost of premium flours but they’re well worth it. I use King Arthur flours in almost all of my baking. Of course, they’re readily available here in the Northeast.
Years ago, I had friends from Texas bring me White Lily Self-Rising Flour, the South’s favorite biscuit flour. Now I use King Arthur Self-Rising Flour in the yellow and white bag (it costs about $5.95 for five pounds in Walmart). Anyone wishing to try their hand at making biscuits should note that you must use a recipe that specifically calls for self-rising flour. The web sites for both White Lily and King Arthur have such recipes and they can also be found on many Southern food blogs.
Thanks, Sarita. I’m okay with the Range but my other half is not fond of it so I rarely go there. I probably tried their B & G, but it must not have been memorable. I used to eat at Stripes when they had the restaurant on Gibson. I have not yet tried their new drive through joints. I enjoyed their biscuits with butter and preserves, but was not enamored of their gravies.
The Copper Canyon served me many plates of wonderful B & G over the years, with a few hiccups only when they changed chefs. In fact we went there several times a month for breakfast, hamburgers with green chiles, steaks and fish and chips (the best!) Sadly they lost us as customers when a waitress lied about a food ingredient causing the huz to be majorly sick. I am respecting his boycott because that was inexcusable, but I miss them. (I’m tempted to call up Pete and see if he fired that waitress, but I think that might be asking too much.)
My new idea is to research Sr Platas Chicken Fried Steak Trail! I am also a fan, and I figure if a restaurant can whip up a decent gravy for that, chances are they could do the same for a pork gravy. Just a thought. I’m a chicken fried steak fan also, so I’ve been following his recommendations for that alone.
Hi Lynn
Reading Sarita’s response to your request for recommendations for homemade biscuits and gravy told me I completely missed the boat. Instead of providing recommendations as Sarita did, I ranted about the South having better biscuits than anyone else. I hope to make it up to you by recommending restaurants where you might find the biscuits and gravy you’re seeking:
(1) The Central Grill and Coffee House is a comfort food favorite which serves a very good chicken fried steak with a pepper gravy. Their Southern Style Biscuits and Gravy should be just as good…and you’ll be served by the great folks who earned the New Mexico Restaurant Association’s Restaurant Neighbor of the Year.
(2) The Duke City Kitchen has a breakfast plate called “The Hillbilly” that showcases a butter griddled biscuit served with three eggs, butter browns, bacon sausage gravy and your choice of thick cut bacon or sausage. You may want to bring an angioplasty with you for this meal. Oh, and you’ve got to check out the burger menu.
(3) The Farmacy is renowned for its biscuits. The Duke City Biscuit features green chile, bacon and an egg baked in a buttermilk biscuit with housemade gravy. It’s a favorite of KOAT TV meteorologist Byron Morton.
(4) Modern General doesn’t have a biscuits and gravy plate, but it does showcase biscuits in three menu items. The simple biscuit & jam is spectacular.
(5) If you like biscuits with a New Mexico touch, you need to visit The Shop where the biscuits and chorizo gravy (Homemade biscuit, avocado, poached eggs, red chile, queso fresco) will make a believer out of you.
(6) Vick’s Vittles Country Kitchen offers a plate called “The Trailblazer” (a buttermilk biscuit split in half, filled with ¼ pound sausage patty and topped in any gravy) you might enjoy.
These should get you started. I hope you report back and let us know what you’ve uncovered.
Gil
Thanks so much, I will!
Hi Lynn. I’m Sorry for your Poor Experience at Copper Canyon ! However, I consider calling Copper Canyon to see if the waitress was fired to be Outside an Appropriate Just Resolution ! Sincerely, W R
As the country rebounds from COVID and restaurants reopen, author and dining critic John Mariani made this observation:
“…Americans who were not brought up to act appropriately in a restaurant never will. Not too long ago, people would exit church on Sunday and have lunch at a nice local restaurant wearing their Sunday best. Parents would choose the outfit their children would wear for a meal out, which was always a special time. The idea of a grown man wearing a baseball cap in a restaurant would have been shocking—a trend that began when California casual chic turned into Adam Sandler slovenliness.
Children were also taught basic manners at the table, to say “please” and “thank you” to service staff, where to place their napkin when leaving the table, which fork to use for seafood: Little things, really, that don’t make the food taste better but make the whole experience far more appealing and comfortable for everybody.”
Author David P. Wagner, a follower of Gil’s blog, has written his seventh Rick Montoya Italian mystery. “To Die in Tuscany” was just released on April 13th and it promises to be yet another thriller. A graduate of the University of New Mexico with a BA and MA in languages, Rick Montoya has moved from New Mexico to Rome, embracing the life of a translator and amateur sleuth. There’s always plenty of mystery, food, and culture in a Rick Montoya book and fans know his favorite food is a toss-up between a green chile cheeseburger and a bowl of spaghetti alla gricia.
Regarding the placement of a Reply option, in my internet use I see Replies usually placed at the top of the page. Google does this for restaurant reviews. Yelp and Nextdoor have the Reply option at the top of the page. I see this as giving priority to the Reply choice by putting it clearly in the open.
Becky, Gil do you see the Reply option placed more at the bottom of the page than at the top of the page ?
And ,Gil does your blog allow for a User to Edit or Delete their Reply ?
W R
Yelp and Google, in particular, are essentially crowdsource review platforms in which opinions of the masses are compiled and presented for others to peruse. By providing that platform, Yelp and Google have cultivated a culture of critics–people like you and me who willingly share their opinion on where to eat, shop, and play. Yelp and Google allow customers (and prospective customers) to search for what they want and where they want it, and provides reviews from people who have experienced a businesses first-hand.
Yelp and Google are essentially an inclusive, almost democratic platform in which your hungry, your tired, your huddled masses… can express themselves. A blog, on-the-other-hand, is a benevolent autocratic platform in which one person exercises complete, authoritarian control over content. As a benevolent autocrat, I even control whether or not to publish comments, especially those reflecting dissenting opinions. (For the record, the only comments I don’t publish are those containing mean-spirited personal attacks, inflammatory language or which espouse unilateral political views.)
I don’t believe Gil’s Thrilling (And Filling) Blog would be very successful if you launch a review and the first thing you see is a litany of comments, brilliant and entertaining as my readers are.
Insofar as editing or deleting a comment, the blog engine I use doesn’t support that feature.
You scrued up again, Gil. It’s “you are hungry, you are tired, you are huddled masses.”
Cousin Leandro’s rooster is coming for you: https://www.youtube.com/watch?v=J_iOhnZl5as
I no! Gil shood be imbearessed! Hoo let’s him publish this stuf with all the turribel gramer and speling? Oh. I gess he duzz. (My keyboard just melted.)
I’m going to put my techie hat on for a minute here: W R Turck, the ability for users to edit and delete their comments would require this site to have logins for everybody because that’s the only way to control that it is in fact you who’s editing/deleting your comment instead of another user, like say, me. Gil puts in a lot of work into this site; it would be quite the burden to have to setup and maintain users as well.
Thank you, Sorryta. Knot only our ewe a turrific spelur, but a berry knowlidgeible techie.
Who is Cousin Leandro and why are you obsessed with his rooster?
Leandro is Captain Tuttle’s cousin in Peñasco. His rooster is reputed to be so mean that even the coyotes and bears who roam the village don’t come near Leandro’s home. A few years ago, the rooster saw Captain Tuttle sporting a hideous orange Denver Broncos shirt and went berzerk, pecking the shirt into tatters (obviously the rooster is a Dallas Cowboys fan) and giving the good Captain a severe case of alektrophobia (fear of chickens and roosters).
That tracks…it would take a bird brain to be a cowboys fan…
And I have no case of alektrophobia, I didn’t fear that rooster, I merely had a healthy respect for that strong-willed rooster who thought he was the size of an ostrich. As I said, the showdowns were epic, but alas pre-date the cell phone footage or digital camera era…can you say Polaroid? 🙂
In the end, he was very delicious, and I imagine when my time comes, I will run into him and perhaps he and I can share some corn under a shade tree, or perhaps if he is up for it, he and I can go one more round for old times sake…
An interesting article on “home restaurants” in Riverside, Ca. https://la.eater.com/2020/9/2/21418664/riverside-ab-626-home-restaurants-legal-california-chefs
Thanks to David Ruiz for sharing this on Facebook.
Gil and Bob: Andre Rieu occasionally appears here in the tundra (Buffalo). This video shows a bit of humor during one of his performances: https://www.youtube.com/watch?v=MkXiD_dEoVU.
Indeed! And have you seen him and the gang? Your impression?
Alas, Rieu always seems to have a hint of impishness in whatever expression he shows…here are some of his reflections on his 70th Birthday earlier this year https://tinyurl.com/yxd5dntt
In terms of Comic Relief by others who have attempted…may they RIP…to bring classical or orchestral or symphonic music to the masses, you may recall, e.g. https://tinyurl.com/y4vvlsxtYa, go ahead and laugh, BUT there was actual sheet music for it…https://tinyurl.com/y36xur86 Alas it took me a couple of weeks of living in Vegas to figure out Silverace’s ‘Signature’ signage for his museum….https://tinyurl.com/y4nhqk2k Elsewise let us not forget this foreigner’s…and an old Fart at that…contribution (take your pick): https://tinyurl.com/y36zfrcv
Lastly, Ms Lutz’s site did not have a section on, of all things rural Northern…Chicharrones, let alone stuffed Sopaipillas with e.g. refried frijoles/cebollas/n Red! I say that per hypothesizing Pigs were relatively common in the North. E.g. who doesn’t remember Lupita in The Milagro Bean Field War? But did you know: Lupita, who trots alongside her master like a loyal dog, is, in fact, four pigs – a litter of sisters named Nancy, Jackie, Daisy and Sugar. Each was taught to perform certain tricks, according to Kenny Lee, one of their trainers on the film. ”Sugar did most of the mouthwork,” he explained, referring to scenes in which Lupita grabs laundry off a clothesline and tears paper out of a typewriter. But, he added, ”Daisy had the cutest walk.”Cute is very subjective here; each pig weighed several hundred pounds and was 1 1/2 years old. ”They’re usually bacon and ham by then,” Mr. Lee said. But neither age nor size hindered them. A scene in which Lupita is shot and appears to fall over on cue involved some fancy editing, but the pig did lie deadly still – thinking sad thoughts of the death of pigs, no doubt, or recalling some swine who broke her heart. Whatever the Method, it worked. The American Humane Association’s observer reported that Lupita should be ”a strong candidate” for the society’s Patsy award for animal performers.
Hasta…Masks Up!
Ya wanna cry?
With all due respect to your choice of Amazing Grace ala Wrath of Khan, might I suggest YouTubing https://tinyurl.com/yyotbbr9 To really-really experience it, including sound wise, and if your TV allows a You Tube search, use “Andre Rieu Scotland the Brave Amazing Grace” to search as there are several variants. (Not to confuse you by the opening shot/scene…it is not Joel Osteen’s “House” https://tinyurl.com/y3ad4u5f !) As you can see by the size of the audience this Guy draws, our Popejoy or the Kiva wouldn’t quite do, and so, like Elton John did circa ’70, it’s The Pit…LOL While one might wonder about seeming ‘lost’ in such crowds, apparently Rieu somehow touches individual audience members as suggested by this Chica having some sort of personal episode at about the 12th second https://tinyurl.com/n4lqduh
Anyway, They are on my Bucket List, e.g. https://tinyurl.com/yy7xhmt4 when he comes to the US. Youtube e.g. https://tinyurl.com/kle8qef for examples of the variety of their presentations.
In closing….Where are the “popular” US conductors of back in the day…Fiedler, Ormandi, Montovani, Bernstein…?
Gracias, Roberto. For sheer, somber reflection Andre Rieu’s version of Il Silenzio is my very favorite. Think “Taps” only more haunting.
Captain Tuttle, only two movies ever bring me to tears (I blame it on allergies)–The Wrath of Khan (more specifically, the scene we discuss below) and Blazing Saddle (albeit tears of laughter).
Aye yi yi…a beautiful rendition! I can’t remember…have Y’all attended a Rieu extravaganza? Elsewise, it brought to mind reading the “origin” of Taps a couple of years ago. Alas, I never saw this version https://en.wikipedia.org/wiki/Il_Silenzio_(song) and have to disagree it bears relation to the opening of my life long FAV, Capriccio Italien https://tinyurl.com/y2oqpjmq especially as I play that rendition 2x a week as it is congruent with the time spent on one of my exercise equipment now that M-LG has allowed the healthplex back open for a set time, by appointment. In any event, this tie to the Civil War https://en.wikipedia.org/wiki/Taps etc., is interesting in terms of today’s world and for what is otherwise, a short piece.
Cappricio Italiano is magnificent! My friend Bill Resnik (whom we both look up to literally) loves Tchaikovsky, too. Having twice joined about half a million of my closest friends for two 4th of July concerts in Arthur Fiedler’s Boston, I’m partial to the 1812 Overture.
Alas, we haven’t had the great fortune of attending a Rieu extravaganza but like you would give an eye’s tooth to do so.
RE Gil of 8/15/20:
Shades of Burquenos Chica: “Whadda ya mean Marty Chavez ain’t the mayor no more! He’s like always the mayor!” [https://tinyurl.com/7lw4umu] Arthur Fiedler IS the Boston Pops! One year I tuned in via streaming or something and while I’ve liked C&W and thus Toby Keith, it just didn’t seem right and was made 10X worse by the likes of having an accented Scotsman https://tinyurl.com/y5lg69da hosting Baahstan for 4 years!!!
(As you may have noticed, Capriccio was the B Side of that 1812.)
Gil, about 10 years ago, you visited a restaurant in Mundelein, IL called the Gale Street Inn. The restaurant is now closed and word has it that ownership has changed. You were able to score the recipe for the garlic dressing. In light of the fact that the restaurant is closed, would you be so kind as to share that recipe?
Hello Dan
The recipe we were given was for the pate. That said…while my Kim “collects” recipes, she doesn’t organize them very well. It’s probably easier to find the proverbial needle in the haystack than a specific recipe. Should I come across that pate recipe someday, I’ll send it your way…assuming you’d be interested in pate and not solely garlic dressing.
Gil
I can’t believe you’ve never reviewed this restaurant in all their 58 years in Albuquerque. We love the food, the service, and the owners, who are often about. And we’re not the only ones. Before the shutdown, cars were often streaming into the Osuna location to the point cars were backed up on Osuna waiting to get in.
https://monroeschile.com/
Thank you for reminding me, Zane. I’m long overdue for a return visit to Monroe’s which I last reviewed in 2010. Have you been to the new Monroe’s location on 4th Street?
Hey Gil,
Figured this is the best place to post this instead of in one of the review pages. Just wanted to thank you for having such a well written, well traveled, food blog for NM! I’ve been an avid reader of your blog for years now and it’s helped me discover so many restaurants I never would have otherwise, some of which have become staple favorites for me. Always looking forward to hearing about what new places to check out in town. Please keep up the good work!
Thank you very much, Lorenzo. I really appreciate the very kind words. Your comments and those of other passionate foodies will keep me going for a while.
Does anybody want my garlic scapes when they come on? They’re from German Red and Music garlics. I’ll have about 40 and I hate to just throw them away. 🙂
Replying to myself. Never mind – we’re going to preserve them; not throwing them away. If some gourmet can’t live without a few, let me know.
Greetings Gil,
Suggest you post a list of who is doing take out…..!!!!
Alas, Greg, I have neither the time nor resources to compile such a list worthy as it might be. Fortunately my friend Howie “The Duke of Duke City” Kaibel, the charismatic Albuquerque Community Manager for Yelp, has compiled and published a list of some 450 restaurants in the Albuquerque offering take-out services.
The MyKetchen: a blog about food, beverages and various recipes.
For more info: https://myketchen.com/
While I know “we” abhor the Fasties/The Chains, I know some of Y’all have indulged out of curiosity, let alone have become a closeted Fastie for at least one! As such, most revered Thrillist is giving us our chance to Vote in their first-ever Fast Food Awards to be seen on 2/19 @ noon ET on Youtube. Scroll down here https://tinyurl.com/vnbtfr6 beyond the categories to the category voting section.
As an added bonus (and that’s bologna!) and as I’ve not read anyone herein bring us the scoop on the hottest new sandwich…think NOLO based for now…catch the vid as ya scroll down!
“Chow!”
Hi-
Any “To Die For Picks” in Scottsdale. Going down in January to drool at the High End Car Auctions, over multi million dollar cars that I will never own. I’ve got a “must” for Bianco’s.
Any ideas from anyone?
Jeff, you didn’t mention any particular kind of restaurant in Scottsdale so I’ll take a flyer on this. I subscribe to food writer John Mariani’s newsletter on line and today, he provided reviews on a few Scottsdale places that sound promising – at least for folks who can afford million dollar cars: http://www.johnmariani.com/current-issue/index.html.
If you’re looking for casual, you can’t get any more so than Diners, Drive-Ins & Dives places. Many of them were visited quite a while ago so I’d check to make sure they’re still open and if they’re getting good reviews: https://www.dinersdriveinsdiveslocations.com/arizona-locations.html.
Did you see the response from “Bob Pizzaman” under Guelaguetza? That’s Bob Yacone, owner of Forghedaboudit in Deming. It appears he has the impression you’ll be in Deming this coming week?
Thanks Becky
For a while I was getting these blogs several times a day, on all different subjects. Now I don’t hardly get any. What should I do?
I’m embarrassed to admit, that this is the first time in my life that I’ve ever posted on a blog.
Hi Jeff: It could be the nature of your email provider. I use Gmail and most of the time, the blog emails to which I subscribe show up in “All Mail” versus “Inbox” because I don’t include the blog site in my email address book. I just navigate the menu side on email to choose “All Mail” and they pop up. Sometimes, they even show up under “Trash”.
Hi Becky,
Long time- I can’t figure out how I lost being able to kibitz on the blog site. it was a new experience for me, and I got a kick out of it.
Scottsdale was fun- What’s not to like in January. We tried one of Mariani’s picks- (Fat Ox) Overall, it was good. The decor left something to be desired. No elegant booths- Just molded plastic seats with metal legs that you’d find in a Junior H.S. Some of the food was killer, but Skimpy portions , and quite pricey. The Calabrian Shrimp app was superb, But- we only got 3 for $18.00,
Very unusual (and tasty pasta- Rosso Crest di Gallo- yes, pasta was shaped like a a rooster’s comb. I think that it had strawberry in it. It was chewy in a pleasant way. The owner was nice enough to treat us (anniversary) to a pre dinner glass of Prosecco and a deconstructed Tiramisu, that was memorable.
We tried Bianco’s temple of pizza on 22nd (?). It was good (8.5 on Ana & Jeff’s Restaurant Richter scale). We were there for the Barrett Jackson Collector Car Auction. It’s probably the largest in the world. We took Lyft there and back each of the three days that we attended. 2 days would have been enough (Friday & Saturday. On our way home we had a driver who was very friendly and chatty. She had a favorite Sushi place that she had been going to for 20 years. She asked if we minded if she stopped, at no extra charge. I’m not as knowledgeable on Sushi as I am other cuisines, but we got 4 rolls that were generous and reasonably priced- for $35, and took it back to our hotel and opened a bottle of wine that we had brought. Delicious- Sakana Sushi -on Hayden Road. Not a fancy showplace for tourists. just an honest neighborhood joint. Generous with ingredients like crab (with a C) , shrimp, soft-shell crab, and crunchy California roll.
Barrio Betty- The name brought me in, but another fancy overpriced place for Gringos- In all fairness- very good food, but small portions
We did find a jewel operated by real Gumbas from the old country. Atmosphere- meh, but cute enough for lunch. The owners have lots of friends and if you’re not known (or a native Italian speaker) you’re not treated in a very friendly way. NOW- Why do I mention it? Apart from these minor gripes, which for us, is always secondary to the food. , Some of their food is EXQUISITE (not a term used lightly) and VERY VERY rarely encountered, unless you’re at Di Paolo in Little Italy (the are is hackneyed and overwhelmingly commercialized, compared to what it was in the 70s). Di Paolo’s maybe the best homemade Italian Cheese and sausage store in the U.S.) Or maybe Peck, in Milano.
How about a GREAT Porchetta sandwich for around $11?????? I told the owner that was why I had come. Also great dish of grilled Calamaretti (baby squid) grilled in garlic and olive oil. I didn’t have to fight with Ana for the curled up legs (best part (small portion)- again priced at $11 or $12.
While waiting, we asked for bread (no butter) but oil. We’d rate this bread at 9.6. Naturally they made it in house. For desert we shared a slice of Cappuccino cake (should have gotten my own- although it was a a nice portion- Oink, Oink).. The cake, I’d rate at 9.4. We’re rarely so free with stratospheric ratings. In our week, we hit it 3 times- Open 7 days- lunch and dinner-ANDREOLI’S on E. San Marco Dr.
Pizza Bob couldn’t have been nicer. we didn’t make it , as we took a different way home, and were anxious to see our kids- One dog, and 2 horses. instead I sent my long time Roadtrip Eating partner. Once upon a time (12 years ago, maybe) without wives or girlfriends- we spent at least 8 days cutting a wide eating swath across New Orleans and then Cajun Country. BRAD is a giant of a man, so we had to rent aBig Ass caddy (it was either that, or a pick up truck). we spent some time with him and his very nice wife, Karen in Scottsdale. He sold his company and bought a huge fifth wheel and leaves his home in Denver when it cools off and spends 3 months or so in warm climes. Brad is very outgoing, so if you put him in a place for 30 minutes with 20 strangers, he & Karen would have made friends with 6 of them)
So Brad& Karen represented me well in Deming. He said that Bob treated him like a king. Dream on, right, but we’d love to see him in Albuquerque.
We are celebrating a 70th Birthday soon, and can’t come up with a single great idea in ABQ for a special dinner. Gil’s site offers little in the way of ideas. No fault of his, it’s just that there aren’t any in town that have dazzled us.
Since you’re familiar with restaurants ALL over the U.S.- Come up with a gem for us
Hi Jeff:
Welcome back! It’s great to see you posting again. I haven’t been traveling at all over the last several years so I’m pretty rusty on restaurants these days. Like you and Ana, I have “kids” – now down to one dog and two cats – all getting up there in years and impossible to leave.
With regard to your quest for a place to dine for a special occasion like a 70th birthday, I was looking through a host of reviews and I’m wondering if you’ve been to Restaurant Antica in Old Town? It’s consistently rated between 4.5 and 4.8 out of 5 and it looks like a place I’d choose for quality of food, service and atmosphere. There’s nothing truly revolutionary on the menu but sometimes, you might just want to opt for quality over a new taste discovery. I’m not a big eater but like you, I’m always annoyed by skimpy portions accompanied by large tabs and their portions look to be ample. I’d be all over that Henry IV filet mignon. Here’s a link to their menu: https://antiquityrestaurant.com/menu.
If that doesn’t fit the bill, give us an better idea of what you’re looking for and Gil or somebody who reads Gil’s Thrilling should be able to come up with something for you. I’ll keep looking, too, but I’m not sure you’re going to find what you’re looking for in ABQ even though there’s a lot of great food there. Also, if you go to the top of Gil’s home page and click on “ABQ Restaurant Index” and then scroll down to “Fine Dining” you’ll see some other possibilities.
Now about your trip to Scottsdale – I’m green with envy. I bet the Barrett Jackson auction was great. I’d be surprised if John Mariani really approved of the furnishings at Fat Ox but school cafeteria decor seems to be a trend these days. I looked up that Rosso Crest de Gallo which sounds wonderful – they make with red wine, dandelion greens, duck sausage, mushrooms and huckleberries. Rooster’s crest pasta is one of many fun-shaped and named Italian pastas and it’s designed to be served with hearty and chunky sauces.
Was it Andreoli Italian Grocer that you went to? If so, I can see why you loved the food. It was featured on Diners Drive-Ins and Dives and every time I see that episode, I swoon over the food. If you go to their web site and scroll down, you can watch the D D & D show: https://www.andreoli-grocer.com/
I must say that l’m shocked to hear you weren’t treated in a friendly manner – although the chef / owner sounds just like the old Italian restaurateurs we all grew up with in the East, most of them were always welcoming. Their porchetta sandwich with garlic and fennel sounds outrageous. As for that cappuccino cake – WOW! – you sent me on a search for a recipe and I intend to try it very soon.
Have a great weekend, Jeff.
Dang it! Ms Becky, ya beat me to a place that no amount of my cajoling that I have done has gotten our Food/Restaurant Maestro there…it’s like a tradition now! So Jeff, dittos RE Ms Becky and Antiquity: Hope this https://tinyurl.com/wpax5v7 works (where scrolling ya see Bob C.) which shows my most recent write-up. As noted at the end, but not described, here’s a note for Newbies to Gil’s blog: Henry IV is a classic, indulgent presentation. Picture artichoke leaves splayed in a circle on a plate atop which is placed a superb…in taste and cookery…Filet, atop of which is placed the crown being the artichoke heart. All is drizzled, much like a cape, with Bearnaise Sauce. I’ve never, in 30 or more years been disappointed. Full Disclosure: one daughter refuses invitations as she doesn’t think they dust some plastic plants often enough!Elsewhere, while I haven’t been in quite awhile, per Gil: https://www.nmgastronome.com/?p=371 or https://www.nmgastronome.com/?p=161 (Only 22 leisurely minutes from the Big I) For a more exotic evening…hop the RailRobber (with some flasks of wine) and then Uber to the Mansion…while it is 2 blocks under a mile, I wouldn’t recommend walking per the vagaries of our weather. Check with Uber first about its availability in Los Lunas. Whoa! I didn’t know this: the street it is on is part of Route 66’s Pre-1937 path!Needless to say, I’d make reservations for all.
Elsewise, let us raise a glass and say Salud and enjoy https://tinyurl.com/nrccbsb
BTW, IF it is just a luncheon birthday fete you have in mind, ya can’t beat my old hack: https://www.nmgastronome.com/?p=261
Hey Bob ! I was hoping you’d give Jeff a few recommendations. Regarding Restaurant Antica: sorry to have stolen your thunder. I know you’ve been after Gil for ages to check it out.
I was also considering your other suggestion for Rancher’s Club but forgot about Luna Mansion which is supposedly haunted? It does appear that a lot of fine dining in ABQ and vicinity is at steak houses – well, we’re talking about Western dining, after all. I’m wondering about the quality of fish and seafood at these restaurants? I’ve seen a few less than complimentary reviews of the latter entrees but most folks seem to go for the ever-popular beef or pork chops, often accompanied by nice sauces. The serving sizes sure can be pretty huge and likely deliver good value for the prices charged.
Yo Becky…Seafood in ABQ? As I’ve probably said, pardon, my “expertise” or “fine dining FAVs” are Fish n Chips, Lobstaah Rolls (mayo type) and Fried (Strip) Clams and an occasional Seafood Boil as a “social event”…LOL I would enjoy caviar; iotas of anchovy, e.g. on a pizza. I shocked a G-daughter just last eve by telling her they are in her Caesar’s Salad she was having.
I have the perennial can of sardines in my larder which I plan to use per sauteing shrooms in buttery garlic for some Angel Hair or a salmon plank. I abhor slimmy oysters, might gulp one mussel out of politeness, never choose scallops and have never done did a whole lobstaah!
Gil has noted https://tinyurl.com/v5s5csy how venues have tried to hook ABQ on seafood. There used to be a small Nantucket Shoals Seafood Market next to Trombinos (and opposite the razed Seagull Street) and the son(?) was going to open a place after his mother died(?) just a few years ago, but that never happened. Elsewise, I thought it pricey.
Say, per your furry friends: it is only “a day trip” https://tinyurl.com/taxyy32 to the best Fried Clams, and inventor thereof, for you to mosey to https://tinyurl.com/umphrlw The “best” here are at a Long John’s Silvers!!! as Red Loster’s are only fried batter. Yes, RL has Rolls and like Charlie Brown https://tinyurl.com/sweaecx , I get sucked into having one every once in awhile.
“Chow!”
Hi Gil, Is there an Abq. restaurant that serves latkes ( potato pancakes ) for breakfast ? The last 2 years, I searched for this at Hanukkah, but struck out.
THANKS!
I don’t know of any restaurants in Albuquerque that serve latkes, however, the ABQ NoshFest event in January, 2020 will probably include them.
When Nosh Jewish Delicatessen & Bakery closed its doors a few years ago, Albuquerque lost its last restaurant purveyor of latke. If you’re willing to drive to the state capital, Santa Fe’s Cafe Mimosa does offer potato latkes though we haven’t tried them yet.
Yo WRT:
RE Latke: I called https://www.yelp.com/biz/red-rock-deli-albuquerque-2 this AM and the Gal who answered said they’re sorta on the menu, i.e. phone when you have the urge for some. Yo, by coincidence RE latke, read the Yelper’s comment of 12/7/19!!!!
For others, phone also RE having some Wigilia dishes that are part of the traditional Christmas Eve meal of Polish people, much akin to the Meal of the Seven Fishes of the Italians, and the like. Alas, for Catholics, they’ve run out of Oplatek…IMHO, check the internet for some sources.
Speaking of this time of year, if Y’all ain’t into Le Chantilly’s (utterly divine) Yule Log, but are fretting to have a Holiday dessert, perhaps try this (caveat): https://tinyurl.com/sqlvqtl
Fun noodles Gil on Menaul east of San Mateo next to Havana restaurant. Btw. You need a follower recommended section or a way to contact you.
Thank you, Phil. I’ve heard great things about Fun Noodles and will visit someday soon. Albuquerque has needed a hand-pulled noodle restaurant for a long time. Now it appears we’ll have two. There’s another one in the works on Central Avenue just west of O Ramen.
Insofar as contacting me, I read all reader comments though I don’t always have as much time as I’d like to respond to each and every one.
Got the dan dan noodles and the pork rib soup. Also the bao bun pan fried. All was so good. Broth not salty. Good deep flavor.
Thank you, Philip. Dan Dan noodles are among my favorite. I wonder how they compare with the Dan Dan noodles at the Pop-Up Dumpling restaurant at Talin.
Seriously? Couldn’t help but feel initially Phil was yanking our chains! E.g. I googled “Fun Noodles” and came up with (if I may be facetious for a moment or two) this: https://tinyurl.com/y3a8u3ql Alas, I persisted and found stuff that looks like what was once called American Spaghetti https://tinyurl.com/y5w3noug
Nevertheless, I added-on “restaurant” and found a delightful menu https://www.funnoodlebarabq.com/menu, but in all fairness per it being exclaimed as a “Chinese” restaurant, there is no Sweet n Sour Pork listed!!!! (Does anyone know why PF Chang’s seemingly started a trend by stopping serving it now several years ago? Was there a tape worm problem? What?)
Be that as it may, I was further made suspicious when I came upon what was on the ‘hidden menu’…pizza!!! per first seeing this in its first few moments https://www.youtube.com/watch?v=6DL0-F0A-lQ
Alas, per additionally seeing seemingly thoughtful attention to ambiance https://tinyurl.com/y45be6ch i.e. v wall scrolls from Pier One along with the absence of glaring overhead neon lighting, as well as seeing 4.65 Star Comments elsewhere, I think I will surely put it on my list for a near future experience.
Hi Gil, I’m one of the people who reported the closing of Red Rock Deli on Lomas & Nakomis. It’s reopened at 2414San Mateo Pl, so it can come off the Gone But Not Forgotten list! I hope you have time to review the new place. Apparently somewhat updated menu.
https://redrockdeli.business.site/
https://www.yelp.com/biz/red-rock-deli-albuquerque-2?adjust_creative=duckduckgo&utm_campaign=yelp_feed&utm_medium=feed_v2&utm_source=duckduckgo
Thank you, Poor Man. By coincidence, we visited Red Rock at its new location earlier this week. I’ll be updating my review this weekend.
Dzienkuje Pan for the info/update!
Anyone know the name of the new Japanese restaurant in Cottonwood not far from BJs?
Tokyo Hana
Hi Gil,
Thought I’d let you know, if you hadn’t heard of it, that there’s a new sandwich shop in Rio Rancho, just down from Intel.
It’s in the Deborah Loop shopping center behind Hot Tamales, the one that used to house Namaste and has El Agave.
It is called Uncle T’s Sangwiches. Two young cousins own it – Clinton and I forget the other one’s name. One grew up in Rio Rancho, the other in the East Mountains. The menu is limited, but what they have is excellent. They use fresh ingredients and are really nice young men. I’ve eaten there twice this week and have been happy every time.
Here’s my Yelp review if you want to check it out. I took quite a few photos: https://www.yelp.com/biz/uncle-ts-rio-rancho?hrid=CbcToiGePd_DMc2Ba5kIFw&utm_campaign=www_review_share_popup&utm_medium=copy_link&utm_source=(direct)
Their FB page: https://www.facebook.com/nmsangwiches/
Attached is a photo of their menu. I do not think they have the pulled pork every day and their soup seems to change. The other day it was Tuscan stew and today it was Baked Potato soup.
Check them out.
MaryAnn
Thank you very much, MaryAnn. We’ll be trying “Sangwiches” soon.
BOTVOLR, when I lived outside of Boston a lifetime ago, the pronunciation “sangwich” was pretty common, particularly in Italian neighborhoods. Was that pronunciation also common in the Lowell area? I don’t recall.
LOL…RE Sangwiches: been waiting for Es with responses and some phone call-backs.
Short answer: yes in Baahstan and amongst Italians http://tinyurl.com/yyxdtdzv , albeit not exclusively, e.g. “San Anton” http://tinyurl.com/yyafamxf *
My 88 y o Polish Uncle says he never heard it tho he went to college in Boston, married a Irish gal from Lawrence where there were more Italians than Lowell, and worked for eons at a Raytheon outside of Lowell.
My Sis…six yrs younger…doesn’t remember it altho she says she “never” ate sandwiches. Her husband who lived in the Portuguese area of Lowell, remembers hearing “sangwich” but in an Italian deli in that Portuguese neighborhood.
My 10 yrs younger Polish cousin does remember hearing it, but she married an Italian from Winchester which was a stop on the Boston to Lowell train route!
My Polish elementary school classmate, says “I believe that your friend (NM native who served at Hanscom) is correct.”
* You are never too old to learn, be amazed, etc! Sometimes we look, but don’t see! As a kid, I always thought this about Polish: what a difficult language to learn; my poor fellow classmates having to always spell out one’s name for a clerk, bank teller, “telephone Operator”, etc. e.g. Szczypinski, Grzyb, etc., i.e. per the run of consonants. And just now it hit me…BLUSH…after all my years! per that discourse above RE San Anton!!!! How the heck does anyone get “Mic or Mac” out of McC?
Hi Gil, happy new year. You reviewed my restuarant Krazy Lizard Taqueria a couple of years ago. I’ve moved locations, and rebranded. I’m now urban Taqueria, located on 1 central ave downtown. even though. My menu is pretty much the same, I’ve added 10 vegan/veg items, and started a sunday brunch. I’d love to have you do a write up on us.
Happy New Year, Hanif
I’m long overdue to visit Urban Taqueria and hope to do so very soon. My friend Sarita has been singing your praises to me for quite a while. In fact, I used one of the photos she took at Urban Taqueria in my 2019: Red or Green–New Mexico’s Food Scene Was on Fire feature.
Best,
Gil
Yes, thank you, MaryAnn. The other day, when I was turning onto Barbara, it looked like something had taken the place of the old Namaste location, but I didn’t have time to further investigate.
I did, however, based on your very positive review, check it out today. I had the prime brisket sandwich. The meat was good quality and a generous portion, and was accompanied with melted cheddar cheese, tomatoes, onions and field greens. A little cup of barbecue sauce came on the side, which was appreciated. Some places think their sauce is more awesome than it actually is and just go way overboard. This way, you could regulate how much (or how little) you wanted. The kettle chips were tasty.
Sadly, Gil, there’s no place for the Dude to hang out here. You could get it to go. That’s what I did, and the food travelled fine.
Sarita,
I’m glad you enjoyed it! It is true that there’s no petio (as I call them).
Gil and BOTVOLR I enjoyed the comments about sangwiches!
2 Qs of the Day, But first: Salud/Na Zdrowie/Slainte this Cinco de Mayo!!! http://tinyurl.com/y3wfal7p
1) When Y’all make tacos at home are you a ‘purist’ who quick fries corn tortillas? What vexed my late Vieja as a new bride was her handmade tacos always falling over when filling them as well as when they were served, i.e. per the contents spilling out. Alas, we didn’t have “shapers” back in the day. I but wonder, if El Paso’s flat bottoms would’ve made her day.
2) RE home made Guac: mashed avocado with chunks left in; squished minced garlic; finely diced tomatoes and onions; spritz of lime; two shakes of Kosher sea salt. Do Y’all you have a preference for adding cilantro; sprinkles of Bits-O-Bacon; splashes of tequila; dashes of Green Chile; shakes of Red Pepper Flakes; or ……?
1) I do both, but end up using the store bought shells most often…it’s just easier, and if you get a cheap tortilla, then it falls apart!
2) I like to add green chile, or jalapeno, or red pepper flake in my guac…along with onion powder, garlic powder, tomatoes, chopped onion, and salt. Maybe a squirt of lime if I happen to have it.
Thanks ‘ Everchanging Mystery Commenter’…nice confirmation, tho you didn’t say if Guac must be smooth or ya tolerate some chunks. While I most prefer some lumps, it occurs to me as I write, I detest them in my mashed potatoes!
Anybody list their FAV Chip-Dipper Brand?
FYI RE Bacon- my reference should have been http://tinyurl.com/yxbfsuaj It’s a carryover from the ’70s (?) when (mashed) Avocado was spread on toast and then topped with Bacon (strips) and all were enclosed with another piece of toast, as a sangwich(sic)…t’was the “in” thing. Whoa! people started to go crazy and began to slather their toast first with mayo or butter! Alas, I do not think there was a wine pairing at the time, but am picturing sneaking in a slice of at least Swiss, next time I do it.
Personally, I’m hoping one of these days…when Gil has the time…he will set up an extra category “page” for Commenters to offer their personal FAV recipes or at least how Folks may have modified Classic recipes. While sounding simple, we must realize Gil must deal with sub & subsub categories for e.g. Amuse Bouches*, Soups-Creme/Clear, Salad Dressings, Meats, Fishes-fresh water/ocean, Cheezes, Sandwiches, Pizzas, Wines-US/Euro, OMG Deserts, and Other including yada yada! OMG! I forgot BBQ, let alone Asian and various other Ethnic groups!
Hopefully, you (and others) might at least concur; if not, no Biggy!
*Alas…a fond memory when a year older neighbor gal tried to impress me cuz she was now taking French in high school and said “Donnez moi bouche!”
I love chunky quac. I’ll tolerate smooth but prefer chunky. RE: mashed potatoes, yes prefer smooth, but will tolerate a few chunks…
Roberto, please tell me you recognized the brilliance of Captain Escalante Tuttle. He’s the “unknown comic” (anyone remember the Gong Show) of Gil’s Thrilling…an enigmatic presence who contributes much wit, wisdom and knowledge.
Roberto
With a one-hour commute each way and a rather demanding full-time job, it’s not likely I’ll ever have time to set up a page in which commenters can post their favorite recipes, but I’ll gladly teach YOU how to create a blog and manage blog content so you can provide this valuable service to others.
Gil
RE recognize Capt. T.? Indeed- Ha Ha…LOL
RE U will teach me blogging…More Ha Has! You’ve learned the politician’s “Twist/Movida”.
Congratulations, kaibigan
I see you’ve reached the 10,000 reader comment milestone…and only 9,900 of those are from BOTVOLR. Seriously, that’s quite an accomplishment for a guy who thought he might someday reach a couple dozen readers. Yours is still the best written blog out there and the main reason I miss the Land of Enchantment so much. I eat vicariously through you…except when you have banana pudding.
Best,
Schuyler
Thanks, Sky. It seems like only yesterday we used to hit Milton’s for pigs in a blanket and eggs burritos at 11PM when we couldn’t sleep after teaching young Lobo pups how to post up and execute no-look-passes.
So why all the recent hate-on for banana pudding? First Merritt, now you. Don’t tell me living in the Metroplex has dulled your taste buds.
Gil, El Agave has opened again in Rio Rancho. You can check it out and take it off your closed in 2019 list. Keep up the great work.
Richard Bonnem
Thank you, Richard. I’m always happy to take restaurants off the “Gone But Not Forgotten” page.
Hey Gil,
Check out Michael’s MiniMart in Velarde, halfway between Santa Fe and Taos, on highway 68. They appeared in Saveur Magazine a few years ago and I’d love to hear your impression.
From SAVEUR Magazine
“…Farther north, the high-desert farming town of Velarde is home to Michael’s Mini-Mart, an unprepossessing pit stop along State Highway 68. There, take a seat at one of three small tables and, for less than you’d spend on a couple of gallons of unleaded, order from the 48-item menu featuring co-owner Alice Romero’s justly famous smothered red chile burritos, pork tacos with pico de gallo, and chicharrón burritos, packed with pork rinds, refried beans, cheddar cheese, and chiles…”
Thank you, William. Cheryl Jamison, New Mexico’s scintillating four-time James Beard award-winning author, told me about Michael’s years ago. She thinks so highly of it that she placed it on the New Mexico Green Chile Cheeseburger Trail. Someday, I promise, I’ll make it to Michael’s.
Oh, and thank you for being the first to use the photo attachment feature on the blog. I hope we hear from you more often and with even more great photos and recommendations.
Someplace in Gil’s site, (I forget where!) I noted the opening of O’Naturel. So as not to mislead if any of the FreeSpirits herein were planning an adventure vacation in gay Paree, O’Naturel is closing for lack of adventurists….in Paree of all places!!! Source, e.g.: http://tinyurl.com/yayz5e98
Gil,
Thought you might like this Tex-Mex article: https://getpocket.com/explore/item/the-myth-of-authenticity-is-killing-tex-mex-2103613153
Thank you, Chad. That was a great article. I’ve long been in agreement with Paul Burka that Brisket should be the official state food of Texas. It’s what Texans do best…better than anyone in the world. Tex-Mex food is (to put it nicely) not nearly as good, not even their fabled chili con corne. We’ve been deliberating whether or not to give Tex-Mex food another shot, but invariably I heed the wise words of Albuquerque Academy and UT-Austin graduate Carmen Rising who wrote another great article, “My Tex-Mexistential Crisis” on the subject.
I’m curious. Having lived in both Lubbock and now Albuquerque, where do your preferences lie?
Gil, What’s happened to Little Red Hamburger Hut? Sob!
On October 23rd, the Little Red Hamburger Hut owners posted this message on their Facebook page: “UNFORTUNATELY WE ARE CLOSED THIS WEEK! Plumbing repairs have forced us closed longer than expected. Please bare with us, and Thanks for the continued support, as a family owned and operated business it truly means so much.” There have been no updates since. The restaurant’s “closure” was recently the topic of much discussion in a Reddit forum. One of the respondents indicated “The sign on the door said to keep an eye out for a new location.” Let’s hope it reopens soon.
I called the other day and a Robo Chica said the number was disconnected.
Say, does anyone know who the Robo Lady works for? In the olden days it was Ma Bell and the fun part was you could have fun with one as she never hung up on you…OK! you got unplugged! http://tinyurl.com/yajz6rf2 (As an aside, the first use of phone numbers was in Lowell, MA. Out of curiousity, I dialed “0” and indeed got an Operator with Comcast. Presumably, if you have Verizon etc. you may get theirs….LOL Anyone remember when you could tell a person’s socia-economic status by whether they’d admit their phone was two or four party?)
What in world is the story with Scalo & Elaine’s?
There’s a big effort on now to renovate & update Barelas by some of Albuquerque’s wealthiest & forward thinking families.
So hoping Little Red Hamburger Hut may relocate to the century old Red Ball there. Would be a great fit!
KOB Television devoted two segments in last night’s 10PM news to the ongoing saga of Scalo: https://www.kob.com/albuquerque-news/following-abrupt-closure-scalos-owner-faces-legal-challenges/5199460/#.XDA9CcDlVl4. It’s a very sad situation, indeed.
Gil, not sure how else to get ahold of you, but I just wanted to let you know that I just got spammed by you! I had 16 emails messages from the blog all in Latin!
I’m so sorry Di and to anyone else who was spammed. Though I’m somewhat of a polyglot (conversant in several languages (though struggling through English)), my Latin is a bit weak. Mad scientist that I am, I was tinkering with something I liked on another blog, but when I tried to duplicate it on Gil’s Thrilling…, it blew up on me temporarily. You shouldn’t receive any more spam from me (unless it’s a recipe calling for Spam).
Gil,
Wondering what happed to Il Bosco Ristorante Italiano can’t seem to find a working number for this restaurant?
Cannot read Bosque Burger review. It will mot load. There is a problem with the page. None of my friends can read it either. Please fix this so we can read it.
Hi Chris
Please let me know what browser (Firefox, Internet Explorer, Chrome, Safari) you’re using so I can troubleshoot. I do extensive testing on all browsers save for Internet Explorer which I don’t use.
My blog traffic reports show that several hundred people have successfully launched the Bosque Burger review, but if it’s not launching for anyone, please let me know so I can try remediating any issues.
Thanks,
gil
Gil, I cannot get it to load on either IE or Chrome.
Thanks for letting me know, Roland. I’ve been up north and don’t have a very strong internet connection, but was able to duplicate the issue and…hopefully resolve it. The Bosque Burger review is launching on Chrome, Firefox, Internet Exploder and Safari. Please let me know if the issue persists for you…and let me know what error message (if any) you’re seeing on screen.
Gil, Everything seems to be working fine today. I could open in both IE and Chrome.
Fun with food stuff half way(s) through the Summer!
– In an apparent unexplained health-kick move, COSTCO has supplanted their infamous Mega Polish Dog for a refreshing acai bowl causing customers’ outrage…there are threats of sign-up petitions to be sent to the White House. Apparently Sam’s Club has seen this as a wedge issue and will be offering the Polish Dog for…hold on to your commo se llamas….99cents! http://tinyurl.com/ycu7gzxx
– If I may ask your indulgence as I might guess that some herein may curse me at the mention of Chica-fil-A: I know that some others of Y’all are aficionados of their menu’s offerings. If Y’all will bear with me for a moment: such Folks are often, for lack of a better term, addicted and suffer bad times when the place is closed on Sundays for religious observance. Alas, just learned our silent co-Readers might rejoice to know, this http://tinyurl.com/y79pldpf is now on the market!
– Looking for something to spriten up your Margarita or your same old cervezas to be enjoyed during the upcoming Green Chile Peeling Fiestas in your back yard? How about a Beerita? No! No! ya don’t simply pour a Corona, Dos Equiis, etc. into your margarita. This is a scientifically based drink that best utilizes a holder as seen here: http://tinyurl.com/yasxlv8h Scientific you ask? Yes, as I haven’t heard back from Sheldon of Caltech in Pasadena, I hope this explo will suffice:
Ambient atmospheric pressure keeps the beer pushed up in the bottle, with some of the beer getting pushed out by the action of carbon dioxide bubbles coming out of the beer. It should work for frozen and rocks margaritas too, so long as there is enough liquid to make an airtight seal around the mouth of the inverted bottle.
If you were to make a hole in the bottom of the inverted bottle, the beer would flow out freely, since air would push its way in through the hole and equalize pressure both above and below the beer, allowing the beer to flow out under its own weight.
Fun facts: (1) In microgravity nothing would happen, except the random mixing of the two drinks at the mouth of the bottle – and you would have trouble defining “upside down” anyway! (2) In normal gravity but in a vacuum the beer would flow out of the bottle leaving a vacuum behind it if it’s flat, or be blown out by the carbonation leaving a bottle full of carbon dioxide gas if it’s not. (3) Furthermore it doesn’t matter how much margarita you have left; as long as the mouth of the beer bottle is sealed with margarita, atmospheric pressure pushing on the margarita will keep the beer up in the bottle.
Salud! Na Zdrowie! Slainte! & “Chow!”
Congrats on the redesign. I like it for the most part, but do find the body text (the review text) too small and slight, as with the previous theme. The text on the home page is bold and strong, but when you click through the reviews, the text is kinda wimpy. IMO.
Thank you, Glenn. With my advancing geriatric progression, I’m finding myself squinting when reading small print on my laptop. It’s somewhat better on a larger monitor.
In terms of font size, it appears you’re using the same font size on psychedelicsight.com (great site, by the way) as I am on Gil’s Thrilling, but you’re using a font that seems to stand out a bit more. Please let me know what font you’re using.
TO ALL READERS, please let me know what you think of the font size used on this review. I don’t know if it’s possible to globally replace my current font settings without significant effort, but it’s something I’ll investigate.
(Tip of the Day: sometimes, depending on the vagaries of computers/site formats, Font/Window size can be altered by holding down the Ctrl key while whirling the wheel of one’s mouse at the same time!)
Whoa RE The UpDo! My computer has been having impish Imps playing mischief with my computer of late…yes, Thank You to those who might offer, but I do run a Malware and Virus Checker. (If truth be told, I suspect that it may be Xfinity…LOL… as it began occuring right after they very graciously lowered my monthly billings by 40 Bucks!!!! they’d been slowly jacking up!) And so, I thought your new format was due to that!
– I’ve often tried to follow the dictum of an architect, Lois Sullivan, of days of old: I.e.: Form Follows Function. While this ain’t his, this was my first TV: http://tinyurl.com/yc32624m All this (brevity) is my way of ironically saying the opening, orange banner is rather simplistically stark. I miss the changing panoramics of your photog friend of old which gave the Blog a cozy/nativistic/welcoming ambiance.
-Elsewise, I apparently saw the first rollout of the changed format. As such, I was frankly aghast and disappointed there was no longer a Comment Section as that meant my faithful Readers could no longer follow my blatherings….but more importantly, I could not read the experiences and cogent insights of others given Gil notes his review is but one humble snapshot in a vast moment of moving time. Today, I’m relieved to see Comments have returned.
– Lastly, I would Second JohnL being El Jefe for organizing an Upcoming Gathering of Foggies! Now that we are supposedly getting into the Season of Summer Rains, might we challenge the gods(God/gawds) to dine on The Fiesta Patio of El Pinto (e.g. for its oft acclaimed and unique Red Chile Ribs) LOL? that of Casa de Benavidez? or perhaps the updated venue of Los Poblanos? or wherever Friendly Bon Vivants-Amiga/os might share Craic?
Thanks for the kind words about my music site. I believe it uses Droid Sans or an offshoot of that typeface. I think the body type on Psychedelic Sight renders a bit small as well — that theme is about five years old and designers have gone bigger with type since then. I like the way the body type displays on your site’s comments (as in, this comment). I find the body type on the linked review you asked about a bit too large, but maybe it’s intended primarily for mobile users. (I’m on an iMac with 27 inch monitor.)
You should be able to adjust the body type in the main CSS file without too much hassle, but of course be sure to keep a safety backup of the file in case it ends in tears — as you probably know. Cheers …
The font size looks fine on my screen though I usually increase the zoom on most pages (usually at my first visit) to 133%. This works well for both my large screen desktop, and my laptop for travel.
Per your 7/6/18 request:
“TO ALL READERS, please let me know what you think of the font size used on this review.”: https://parisbymouth.com/robert/ . ”
Tres bien! (including the pics.)
I cant find recent reviews and looking at Index has 6 yr old reviews or such. Looking the gift horse of your lively and insightful reviews in the mouth I suppose. But im wanting to skip clicking in. What exactly was the goal of a new design?
Stephen R.
Hi Stephen
Similar to the previous blog template, you can quickly and easily navigate to the most recent posts from any page on the blog. The navigation menu on the right side of each page lists my 15 most recent visits…just as the previous template did. The biggest difference is that in addition to the name of each restaurant, you’ll see a thumbnail image from each visit. Click on the name of any restaurant on the menu and the review will launch.
The body of each page also shows fifteen reviews. You can launch any of the reviews by clicking on the restaurant’s name.
Below the last of the fifteen reviews on each page is a “table” from which you can click to the next page. If you’re on the first page of the blog, you’ll see the number “2” followed by three ellipses (…) and the number “75” representing the last page of the blog. There are 15 reviews on each of the 75 pages. You can visit each page incrementally using this simple table.
There are still a few things I’m working on adding to the blog. When done I’ll publish a “how to” to help visitors navigate through the blog.
Thanks for your feedback.
Gil
Yeah, it all seems pretty straightforward to me. No clue what his problem is.
Thank you, Sarita. I’ve been building websites for more than two decades now and though I strive for both form and function, the one constant it’s hard to get around is familiarity. Change the look and feel of any website and there are bound to be usability concerns. The Dallas Cowboys recently changed the look and feel of their website (without asking me) and I hate it. There wasn’t anything wrong with the old site. It was familiar and I knew how to get around easily. Having to relearn how to navigate was frustrating. I suspect there’s probably quite a bit of that going around with Gil’s Thrilling…
Hola Kaibigan
Really groovy new theme…much more in keeping with user-centric design you always talked about.
~The Schuy’s the limit…
Mabuhay Compa
Much grass. Alas no good deed goes unpunished. I now have to create thumbnail images for 1050 reviews.
I haven’t received any feedback as to whether this format works for readers. BOTVOLR, JohnL, Roland, Sarita, etal., what thinkest thou?
Gil
I will let you finish your masterpiece before giving feedback. One thing I noticed (and it could be because it’s in development), not all recent feedback is accessible within each review. The user ends up having to backtrack to the front page or at least the previous page to access the most recent feedback. And search function is missing, or did I just miss it? Other than that, the look/feel is good…I hate change and liked the old blog just fine, but am willing to go with the flow!
OK, I no sooner sent that feedback and I found the search function…which is not available from the homepage, only within the reviews…
Thank you, good Captain
Great feedback. I’ll make the feedback visible on every page and will make the Search function more evident. I wasn’t sure the magnifying glass icon would be intuitive. You just confirmed it isn’t.
Lunch soon?
Gil
I suppose I missed the magnifying glass icon…but you know white font doesn’t show up well on a white background…:-P
As far as lunch, I think we are long overdue to break bread together. I have a new customer who is originally from Penasco and is probably about your age, so I’m curious if you know one another – he did a stint in the USAF as well.
I just started a new position, but Tuesdays and Thursdays still seem to be the best days for me. Text me and we can figure it out.
I do like the new format. I found the comments tonight, so that seems to be working and maybe I just missed it last night. I find it a bit easier to read, actually. As with all things new, it just takes some of us old fogies time to get used to the changes. The good news is we usually do. I think this is a more sleek and modern look. Good luck on getting it the way you want it and the rest of us will hang in there with you.
Hi Gil! I like the new design! It has a cleaner layout and an easier-to-read font. I wanted to try the page on different platforms (My phone versus my iPad versus my computer) and it’s all good. On my phone, I don’t readily have the features I enjoy, such as reading the most recent comments. But that’s okay because I can always switch to the full site view. I know what a challenge and how nerve-wracking it is to be developing and fighting with the different CSS rules without a test environment, so I’m doubly impressed.
One thing I do miss, and it’s a little nit-picky thing, is the old banner, where you had random dish appear. Still, it’s an overall improvement. Good job!
Hi Gil, I just visited the new version tonight. What has happened to the recent reader’s comments in chronological order? Is that being eliminated or still a work in progress on the new version? I always look for that after reading the latest reviews.
Hi Roland
I’m still working on the new blog theme. If (fingers and eyes crossed) I get it right, I should be able to restore all the web parts the previous theme displayed.
Gil
Just went to your blog for the first time in a day or so. What’s happened. It doesn’t or work as well as it did. Text is shown over other text. Have you changed something? John L
Hi John
It’s so nice to hear from you. I hope you and Kay are doing well and that we can break bread with you someday soon.
I’ve been working on redesigning the blog, making it more modern (hopefully). Unfortunately I don’t have a “development” version of the blog so all the changes are being done on production. You’ll be seeing my ineptitude warts and all as I proceed, but the end-result should look and feel better.
Gil
Hi Gil.
Kay and I are doing well and hope you and Kim are as well. Does breaking bread someday soon mean it’s time for the old FOGgies to gather again?
The blog is working better now. Text no longer tramples on top of other text. I’m still getting used to some of the changes eg choosing the restaurant category. Not sure what “more modern” means. But as long as it works who cares.
John
If a metro-Boston resident was to visit NM for two weeks beginning two weeks from today…would there be an interest in a gastronomic get-together one evening?
She’s been out of touch for a while….and apologizes profusely.
Yo Barbara…lest you dare…I’d think it fun meeting up for an eve of raucous dining frivolity and hope several might gather for same, albeit I don’t know if anyone herein clicks to read my Blatherings!
So, while hoping you will express your FAV venue, but lest you forget, there are a plethora of scrumptious “local” places like…and in no particular order… Scalo’s of Nob Hill; The Fiesta Patio at El Pinto, known for their exclusive Red Chile Ribs; Mary & Tito’s ( M-F 9-6;F-S till 8); The Monte Carlo; High Noon; Joe’s Pasta House; and of course…The Dog House; Wherever!
Gracias, BOTVOLR ( pronounced Boat-volar? ) I am in receipt of your blatherings.
I think, to be fair to the Burque, that it HAS to be New Mexican. Other than that, I am not picky as long as I cannot spit and hit a tourist ( other than myself )
B
Yo, if I may B: as a time to rendezvous is upon us: While you specified New Mexican fare, you didn’t specify a venue nor a day: Lest you never checked this https://www.nmgastronome.com/?page_id=1255 , it’s places Gil has reviewed as New Mexican per scrolling down therein. I’d add to that per his separate review per being in Corrales https://www.nmgastronome.com/?s=perea%27s+tijuana
If ya like dining NM al fresco while chancing the weather, I’d suggest meeting up at the patios of Casa de Benavidez or El Pinto.
Bottom line: it’s your vacation… to choose!
BOTVOLR (Bob Of The Village Of Los Ranchos)
New Vietnamese Restaurant to try. Viet Pho on Menaul. Old Ko Palace Location. 4208 Menaul.
I agree! We tried it last weekend and it was excellent.
New posts please!
Cheez Whiz! Geez ya can get some here http://tinyurl.com/ycmnc747 ! As a kid, I remember when my Mom would put a piece of (Velveeta?) on a Ritz cracker, top it with a snippet of crisp-fried bacon, and put it under “the broiler” to slightly melt the cheese, to serve as a de rigueur party delight. Whoa, after the jar of Cheez Whiz, it then came in a spray can to cut out the trip to the broiler, tho I think she kept the broiler method after a trial.
– Say…going to do any bingeing ala Netflix/Hula/whatever or Friends drop in at the last minute and ya can’t get to the Popcorn Cannery http://www.thepopcorncannery.com/flavors.html ? Are ya just going to smother your popcorn with buttaah? Try https://www.saveur.com/Popcorn-Toppings
– Got Huevos?!!! Whoa! Saveur reports that “Spaniards consume an average of 254 eggs a year.”! Given our affinity for Huevos Rancheros and Breakfast Burritos, thought some of Y’all might be interested in what the Spaniards are up to http://tinyurl.com/yafgdqzl and especially if you are into doing the free range, chicken raising thing in your back yard!
– Gil lists 16 Seafood venues. Alas, most are out of state, a couple are closed, and 3 are of the seafood-in-a-plastic baggy which I’ve enjoyed but are limited to do solo at times. As such, I venture to Red Lobster. As it is not a Mom n Pop nor Local place, I’m suspicioning that some of Y’all may not have ventured in. Alas, faced with limited/no option, I would forge ahead with a comment: For months I’ve suggested (harangued) RL’s Corp offices to bring back the mini Lobster Roll they’ve rotated “seasonally”. They have, but this time the lobster is not coated with the “traditional mayo, but with a buttery lemon coating, that I, personally, find unappealing despite the wait staff saying diners enjoy it….Oh well.
Red Robin used to have a fair representation of String Fried Clams, but they D/Ced them. I cannot recommend RL’s per being mostly fried breading. So why do I go the past dozen or more years to RL 1-2 times a month besides the food? The front staff are always congenial and mostly recognize me even tho new ones replace ones that move up in rank. It is neat and tidy; they use cloth serviettes. What ABQ restaurants are able to keep waitstaff e.g. one Gal 15 years! and 2 barmen (where I dine) for over 10 years?
Typically I get the Kid’s Claws, baked potato, salad and Adult beverage. During this lobster (in contrast to All Ya Can It Shrimp) promotional time, I ventured to try what they call Lobster Savannah. Albeit I’d prefer an intact tail and perhaps one beyond the legal length*…LOL, this is splayed (in keeping with the times apparently) and topped with tiny scallops, shrimp, and roasted peppers in a rich sherry lobster cream sauce. (As I am one to eschew scallops, large or small, I can’t comment on them.) The tail is not humongous, but quite happily, satisfies my avian appetite, albeit I am now pairing it with an ever so succulent Dragon Broccoli…Fried florets, drizzled with spicy dragon sauce accompanied with whole chile peppers…kinda akin to those Brussel Sprouts that were “in” a year or two or five ago!
* Took a tourist lobster boat off Kennebunkport, ME where we watched a guy haul up lobster traps. He had a piece of metal to measure lobsters for a minimum of 3 1/2 inches…otherwise ya had to throw smaller ones back in per the law.
– Speaking of Lobstaahs and cooking them…which I’ve never done….http://tinyurl.com/ycp32hfd
Confused about lobsters. Your comment infers that lobsters 3 1/2 inches are legal length? 3 1/2 inches? That would be the distance from your thump to you forefinger if they were held apart? That’s the size of a large crawfish.
Are you sure about that?
Pardon 8…in attempting to be parsimonious in terms of my propensity for verbiage, I should not have skimped as it depends on what one’s definition of “measure” is http://tinyurl.com/y9v4au4v and as illustrated here http://tinyurl.com/y8mcr4om
As an ‘extra’ if you will, here is an example of a tour ala TripAdvisor http://tinyurl.com/yal2xyz3 if one happens to be planning a vacation in New England…besides the tourist reviews, click on the LobsterMan’s pic for a bunch of pics.
Hope this helps.
PS…Not to mislead. While the Savannah Tail might be small, I believe RL offers other weight sizes of tails.
As measured from the back of the eyes to the end of the body shell would have been the easier, less confusing and more parsimonious way to describe measuring a legal size lobster. Thanks anyway for responding
Larry, any chance of a preview of restaurants celebrating Chinese New Year in the Albuquerque/Rio Rancho area?
Don’t know of any.
See you at Souper Bowl?
Pho Garden was exvellent today.
I read the Journal’s effusive review of Seared yesterday &, doubting that a place I never heard of could be that good, looked it up on Yelp. They were full of extravigant so we made reservations last night. It is that good.
I had the, Pan Seared Atlantic Salmon with potatoes au gratin, asparagus, & bearnaise sauce. It was by far the best I have ever eaten in Albuquerque. My Child Bride had the dish the review was praising, House Cut Loin Steak basted with chimichurri sauce, roasted redskin potatoes and broccolini. Wonderful.
The location sucks, 119 San Pasquale Ave SW where Chef du Jour used to be located (Jennifer James started there) and the review had fun ridiculing the search for the location and the decor but saying the food and price were worth it. Actually the decor was much improved from the “early industrial revolution” of Chef du Jour. Don’t go for lunch as Cheese & Coffee is another restaurant there until 2:30 and Seared takes over the location at 4:00.
You must have been traveling when my review of Seared was posted in September. We’ve been waiting for warmer, less windy weather to return and enjoy Seared’s dog-friendly patio.
Actually you are right. We were in beautiful downtown Denver at that time suffering through meals at Euclid Hall, Rioja, Bistro Vendome, Seoul BBQ, Appaloosa Grill and Cheesecake Factory (that was actually suffering-they didn’t even know who Penny was).
Caveat: No restaurant! Just some post Christmas delightful detritus:
– Per my recent self-interested musings about where does New Mexico stand in terms of creating “new” dishes that no one seems to have an interest in expounding upon…LOL: just in case: is “appropriating” dishes/recipes from other countries “OK” to place along the continuum or be that illegal? I can’t recall seeing any of these http://tinyurl.com/y7tkuvms used for the hallowed Egg at e.g. @ The Range, Village Inn, Frontier, or Cecilia’s; let alone at IHOP, i.e. The INTERNATIONAL House of Pancakes? Say, anyone been to The Egg & I on Menaul?
I just saw a Pastry Chef claim this http://tinyurl.com/yb9u3nde as a fantabulously, new Creation!!!! Big Whoop! I betcha I could put Nutella on even a piece of Bacon and get an acclaim!
– BTW…Tip I of the Day: IF this http://tinyurl.com/yd5ov8mw applies at McDs, perhaps it applies elsewhere?
– Tip II of the Day: Make Trader Joe’s Brandy Beans a New Year’s Rez!…if ya can find ’em! OMG! http://tinyurl.com/yacbjbog
– Last year, a bunch of us Family/Friends did a New Year’s Eve Camaraderie Munching at one of the Cracking Crab Seafood Boils at this one https://www.nmgastronome.com/?p=41004 Plan to redo it this year! Do any of Y’all have a traditional go-to place or have a special meal at home Y’all enjoy? Reminds me as a kid in our rented flat in a double decker, my Folks “splurged” one year to buy live lobstaahs to boil….Eh, t’was New England, how expensive could they be? The appetizers of the day were a) a pimento spread (from a jar later used as a juice glass) http://tinyurl.com/ybok5em7 for crackers (sturdy ripple potato chips hadn’t yet been invented) and b) a tad slice of Velveeta (before CheezWhiz) was placed on a Ritz Cracker atop which a sliver of (cooked) bacon would be laid that were put under “the broiler” for a sec or two to melt the cheese. Drinks were PBR/Schlitz/Harvard/Narragansett or a Bubblaah….CC (Canadian Club) and Gingaah (ginger ale) on the rocks. OMG!!! Of course there were at least two doorways with sprigs of mistletoe, albeit non-transferable lipstick hadn’t been invented; the melding of perfumes was (fill in the blank); Guys…probably all GIs…. took off their suit jackets to go casual in a white shirt and tie while Gals were dressed to the Nines with some wearing nylons with a decorative back-seam! Yes! there was a Whoopee cushion that made the rounds. No! Parents/M/F-i-Ls were not invited. And the smoke? Could kill a horse! In those days, as Folks actually put chains on their tires, no New Year’s Eve winter storm kept celebrants overnight!!! LOL Ah yes, at midnight, it was Guy Lombardo on the radio way back when e.g.: http://tinyurl.com/yarw4obr
Aaah but I ramble on!
What do you mean with the quote creating “new” dishes?
Like what?
Deep fried Chicken feet parmigiana?
Tripe with awful offal in a camel’s milk Alfredo sauce?
Or pedestrian Dog House with wieners with purple chile that can be bought by the inch, calling it the frugal folks frank?
Ethiopian Elephant stew (didn’t Ethiopia get 1 vote in the ethnic food poll?)
Come on BOTVOLR come up with something, don’t make us do the work.
In the latest poll, Espanola was not one of the choices…bummer, that would’ve been my #1 choice, but Taos (with Orlando’s) is a very close 2nd….
Our friend and culinary hero Gil Garduno has been nominated for a “Local Hero” award sponsored by Edible Santa Fe. After asking a handful of friends to vote for him, he said he had to take a shower. This is a guy who won’t ever ask anything for himself, but will give you the shirt off his back (even if it’ll fit you like a tent).
So, if he publishes this comment (and he will only if he thinks no one will read it), please cast your vote for a truly deserving hero at https://ediblesantafe.formstack.com/forms/local_heroes_2018.
“In our world of big names, our true heroes tend to be anonymous. In this life of illusion and quasi-illusion, the person of solid virtues who can be admired for something more substantial than his well-knowness often proves to be the unsung hero: the teacher, the nurse, the mother, the honest cop, the hard worker at lonely, underpaid, unglamorous, unpublicized jobs.”
Daniel J. Boorstin
I read it and I voted! 😀
Thank you, Sarita. I hope you voted for me.
Ah, but of course. There were a few categories where it was a really tough choice. Your category was a no-brainer.
I voted normal – putting it in my mouth and eating it. Which isn’t to say I haven’t eaten it the other ways…even knife and fork when it’s the deep dish Chicago style pizza.
2 respond, 2 to go.
I assume our poll meister will be number 3.
That leaves 1 Knife and Forker to be revealed if in fact someone didn’t vote twice thinking it would look bad to be the sole K&F-er.
It’s not me, while I didn’t vote I’m an avowed folder.
Would the 4 voters eating the pizza with a knife and fork be willing to reveal their identities?
I will if you will “8.” You must be the biggest Troy Aikman fan in Burque to use his number as your name.
If you must know it’s Yogi Berra’s number, one of only 3 Yankees I liked.
Nice assumption, though.
After the Yankees, any Cowboys, or the entire team is/are number 2 on my most disliked sports team.
Also, Captain, I’m a folder and a dripper.
There reason is more than geographical.
When one starts with the point of the triangle formed by folding one gets to eat something less than molten lava due to the smallness of the point. Resulting in giving the rest of the slice the opportunity to cool off just enough to be at peak eating temp. Non of the lava-like topping sticks to the roof of one’s mouth.
By the way, what do you call 26 millionaires sitting at home watching the Super Bowl?
Answer: the Dallas Cowboys.
I must confess to being one of the four. I always cast the first vote in every survey and tend to vote Seinfeld every time. I suspect one of the other three is probably Schuyler who can quote every line from every episode of Seinfeld.
I’m a folder, not that it makes one a bad person.
Guilty (or is it Gil-t) as charged. BTW, Albuquerque needs a pizza place where you make your own pie! We give you the dough, the sauce, the cheese…you pound it, slap it, you flip it up into the air…you put your toppings on and you slide it into the oven! Sounds good, huh?
What if you want broccoli on your pizza? 🤣
KRAMER: And…broccoli!
POPPIE: Wait a second…what is that?
KRAMER: It’s broccoli.
POPPIE: No, no. You can’t put broccoli on a pizza.
KRAMER: Well, why not? I like broccoli.
POPPIE: That’s not a pizza. It’ll taste terrible.
KRAMER: But that’s the idea, you make your own pie.
POPPIE: Yes, but we cannot give the people the right to choose any topping they want! Now on this issue there can be no debate!
KRAMER: What gives you the right to tell me how I would make my pie?
POPPIE: Because it’s a pizza!
I wonder if the poll meister tucks a napkin to eat pizza with a knife and fork like Queen Elizabeth.
If self respecting NYers folds their slice does that infer you’re not self respecting if you are not folding?
And once again, so what?
I would hope the poll meister would make some cogent observations based on the poll results. I get the feeling the polls, like a bad head cold are running their course.
I’d much prefer commenters post about memorable meals and dining experiences. Much more informative for a food blog.
Perhaps, one at a time, like guest columnists, commenter could relate dining experiences, good and bad, with the whys and why nots.
Silence of the Lambs won or tied for best food movie, really?
Silence of the Lambs and Soylent Green are foodie flicks? BOTVOLR’s sense of humor is even more warped than yours.
I voted for La Fete De Babette because the creator of the meal is Pierre Orsi who has a wonderful restaurant in Lyon France and I have dined there. But alas, so what?
I keep wondering what we are to extrapolate from the polls other than the poll meister is not Jerry Seinfeld, and they must have access to numerous devices.
Alas Schuy, I only suggested the idea to try out a Poll/Survey and a couple of topics. I.e. I’m pretty sure Gil accepts suggestions from the Vox Populi. Indeed, perfect poll options may be limited by the format of the app he has available. E.g. sometimes, we might feel two choices are our best, but only once can be made. My foodie-film choice is “biased” in that given I didn’t see a majority of the flix.
-Relevance?/Value?…A fun diversion? Educational? Initially I was taken aback that a few choices of mine were way off from the crowd. While not caring, it did make me rethink that maybe I’m missing something by not trying out something I might really enjoy…Awhile back, I accidentally ordered Carpaccio which I now enjoy despite still ordering my Filetto “medium”….LOL
Elsewise, maybe just a bald, selfish feeding of my curiosity….why are most Commentors herein Male v few Females, i.e. given the stereotype most female SOs/wives are the family cooks? Why don’t more Folks comment? Just an interesting “knowing” of Who’s here in part of my world…LOL
Personally, I would have included choices like an episode from SOAP http://tinyurl.com/y98juvjj (NO! no kinship with Bob!”; Eat Pray Love http://tinyurl.com/yamk82y8 BTW, do you know http://tinyurl.com/zmyxaez “spaghetto” is the singular?; and of course When Harry Met Sally http://tinyurl.com/hqlbqsz as it always makes me run to California Pastrami http://www.capastrami.com/ for a Reuben.
“Chow!” as we NonItalians say.
Just curious.
Do you order spaghetto at Italian restaurants?
What did you mean to order when you accidentally ordered carpaccio?
Which film garnered your most mouth watering food movie?
Just curious, that’s all.
Yo Ate! Clever/cute.
8: Do you order spaghetto at Italian restaurants?
BOTVOLR: No, as it would seem silly to order one strand, unless on a lowcarb diet. On the other hand, and while I’m not typically a uni-dish kinda Guy, I have been looked at askance when ordering spaghetti senza marinara, but with a side of melted butter. If I have an option, I will request Angel Hair. When preparing spaghetti at home, I will try to “hook” a spaghetto on my fork tine(s) to test for “denteness” and will use a spaghetto when lighting my oil lamps, i.e. see http://tinyurl.com/yc745osn if my taper’s wick is spent.
8: What did you mean to order when you accidentally ordered carpaccio?
BOTVOLR: Per my foodie naivete: I think I didn’t recall seeing the term Carpaccio before and thus did not know it was a classic fare being raw beef offered. At my early visit to Piatanzi, and if my memory serves me correctly, I’m thinking the word “raw” was not included as part of the description in an early menu; it is today. That recollection may be partly reinforced by seeing Jim Millington’s notation…”Carpaccio: beef tenderloin, capers berries, olive oil, cheese crouton, arugula; & Gamberoni:”…of 10/11/14 https://www.nmgastronome.com/?p=34390#comments In any event and upon reflection, I was lapse by not picking up on my WaitStaff not asking “how” I wanted it cooked. Additionally, my curiosity was probably peaked, given my dyslexic propensity, per Carpaccio kinda “coinciding” with my most favorite Classical piece being Capriccio Italien http://tinyurl.com/qggfgfy In other words, I did not intentionally order a piece of beef to be ‘raw’ and correctly/incorrectly used the term ‘accidentally’ to describe the interplay of whatever.
8: Which film garnered your most mouth watering food movie?
BOTVOLR: Besides what has been stated: Julie and Julia. (Lest I were to be asked: My favoritest Italian Chef to look at? Giada. My favorite dish? Veal Parmigiana, lightly sauced. Favored pizza topping: Pepperoni/green chile/diced anchiove.)
8: Just curious, that’s all.
One of the things which, IMHO, draws Folks to this Blog, besides Gil not succumbing to being a shill for venues, is the down-to-earthiness of Commentors, not one of whom falls into being so labelled as herein: http://tinyurl.com/ybd34rba !!!
Well, since this blog hasn’t been updated or changed I guess it’s pretty much done. We’ll just go with the same old reviews on the same places and even check out the restaurants that don’t exist anymore for years. There’s a load of places on the list that have been gone for years! Oh, Mary and titos? Over rated….
Troll. Did you peck out this drivel from your usual booth at Denny’s?
Nice one, Jen!
Oh my…”A troll”? What came to mind was http://tinyurl.com/ybtasu8r
Blush! I gotta get out more to keep up with what the Millennials
are into! Yo, I don’t feel too too bad as Webster’s just caught up on
Tuesday http://tinyurl.com/ybchyk8a showing Jen is indeed, well read!
Gil, I ate at Moe’s original bar-b-cue. They’re located on Academy and Wyoming in where Tim’s Place used to be. I checked them out online and they are a chain.
You order at the counter and they bring you food to the table. Large variety with one exception, no brisket. What? I asked and apparently its not on the menu but they do serve it occasionally. Lots of side dishes with off menu sides as well.
I ordered a platter which comes with two sides, corn bread and a drink. I asked if the hot links were kielbasa or actual hot links and was told they were indeed hot links. They serve the meat in a small cardboard boat. For my sides I had potato salad, it was good, and a black-eyed pea salad which was really good.
The corn bread is sheet baked, came cut about 2×5. The sauce is on the side and is vinegary. I was disappointed with the hot link was the diameter of a quarter and came cut into coins. 🙁 No Bueno! Hard to really get the full impact without being able to bite down on an actual link. I would have cut it myself and if I were to order it again I would ask for it whole. My sister ordered the pulled pork, it was good and the sauce pairs well with it. For her sides she had beans, she said they were good but not as good as mine. She mentioned the beans that the Branding Iron used to serve which had lots of meat in them. She also had a corn dish that was so so. Saw some friends and they were very happy with the ribs they had. So, will I go back? Probably because they’re a mile from the house and I’d like to try their brisket and the fish. One other thing, above the name on the menu they state: A Southern Soul Food Revival. They have fried catfish and shrimp and offer a shrimp MoeBoy sandwich. No greens or grits on the menu and I would not consider it a soul food joint. The prices are reasonable and you can get the platter or a sandwich with any of the meats. We passed on the desserts. Interested to know what you think.
Thank you, Michael. Great review! If ever I need a guest reviewer, you’re at the top of my list.
It’s not entirely surprising that Alabama boys wouldn’t feature brisket on a daily basis, but considering they started their business in Colorado, you’d think they would have perfected it by now. In the west (especially Texas) brisket is king.
One of the Moe’s founders is from Tuscaloosa, home of Dreamland Bar-B-Que, a legendary Southern barbecue establishment whose menu is rather sparse and also doesn’t include brisket. We lived in the Deep South for eight years and rarely saw brisket on any menu. Pork, however, was plentiful.
I’ll be pining for the Branding Iron beans now…along with sauce from Robb’s Ribs.
Gil, Thanks for the compliment, you are the best.
The Branding Iron beans were so good.
I told my sister that maybe they weren’t serving brisket as they didn’t want left overs, a good use of day old brisket and pulled pork is chopped barbecue. There was a place in El Paso named Smitty’s Barbecue and the chopped sandwich was left over brisket, pulled pork and smoked ham as ham was a meat choice on the menu. I’ve duplicated this chopped que and with homemade sauce it’s out standing. I tend to use burnt ends and a lot of bark from the pork butt and a twice smoked thick ham steak.
Rob Richmond of Robb’s Ribb’s lives in Wisconsin and cooks gourmet meals to order in your home. Miss him and his sauce and the sausages which were the best in town. He gave me a smoked turkey for my birthday one year as I was born on Thanksgiving.
Rosales’ Produce with their Chile from Lemitar, opened for the season just a few days ago. Haven’t had our “Peeling Fiesta on the Patio for Family/Friends” yet, so can’t comment on the Chile itself, but if the past 4-5 years is any indication….should be Delicioso! Alas, a 40# sack roasted is up a tad to $30 …see below*.
Location: 7331 4th NW Yes, in the VOLR where we are bucolic/idyllic http://tinyurl.com/y6v3bt4r but ain’t stuffy as somehow misperceived !
Do you peel with surgical gloves? I prefer to go bare neehkid while rinsing my fingers occasionally in vinegar…burn lasts, but only mildly and for just a couple of hours. In any event, gives me a Manly-Man feeling and helps me remember what I did earlier in the day!
Here’s a map for easy access from either the East/West sides via Paseo http://tinyurl.com/ycoydgxd click a pic, upper left for a visual.
Yo, it’s right next to this newly opened eatery https://www.nmgastronome.com/?p=43679#comments Elsewise, and close by, is https://www.nmgastronome.com/?s=casa+de+benavidez with their fabulous “tropical” patio, albeit closed after 3 on Sundays.
Ya know, if ya need another reason to come all the way over here, there are several antique/vintage shoppes to bemuse you, e.g. http://www.foundon4th.com/ as well an award-winning winery with a tasting room and back serenity pond http://www.casarondena.com/ On Saturday AMs, there is a Farmer’s Market and Art/Crafts booths over by the Village Hall on Rio Grande Blvd.
*As an aside: As you may have read, Chile roasters are starting to pop up across Gil’s “fruited plain”. While I couldn’t find some of their bigger markets in MA doing them, I found one place with 5 stores starting on the 1st of Sept. Apparently, they rent a roaster and share, e.g. one store is only roasting on the 1,2,3rd….another a weekend later. LOL In any event, an equivalent 40#s would run ya $79.60!!!
“Chow!”
Earlier this week, had dinner at a new place on San Mateo near McLeod called Groundstone. Had an amazing salad and my husband had a delicious burger with lots of great toppings and a side of kale slaw that I absolutely loved (sneaked some from his plate)! You ought to try this place out!
Thank you, Stacy. We’ll visit Groundstone soon.
(OMG: Anyone remember the introduction of dining style into ABQ, e.g. LA, way back when? LOL)
7/25’s AJ: — Slick brick, hot pizza, cold beer. That’s what Groundstone has for its customers.
The restaurant, brainchild of Albuquerque restaurateur Russ Zeigler — previous owner or co-owner of Liquid Assets, High Finance, Options, Assets and Sandiago’s — specializes in serving local beers, pizza, burgers, salad and desserts out of the 6,700-square-foot building once occupied by The Library Bar & Grill at 5001 San Mateo NE.
Spokeswoman Maddie Correa Zeigler said she and her husband renovated the space, adding a room for private parties, a concrete floor to match the brick walls and two patio spaces.
The restaurant opened for business on Sunday and employes roughly 60 people, she said.
Russ Zeigler, who has been in the restaurant ownership business since 1977, said the motivation for opening was pretty simple. “I thought there was a need for what we are doing. And the leases ran (out) on my previous restaurants, and I wasn’t quite ready to sit on the couch and throw in the towel.”
Groundstone serves craft beers from all over the country, but tries to focus on local beers. Russ said he plans to start a “beer-of-the-month” program to support local breweries.
The ingredients for the food he serves are also mostly local. The bread is from local bread maker Fano, and the green chile is from Bueno. “We are trying to do everything to stay as local as we can,” he said. When that’s not possible, he said, the restaurant still tries to get the freshest, best ingredients.
Hi Gil ,
My name is Anuj Agarwal. I’m Founder of Feedspot.
I would like to personally congratulate you as your Gil’s Thrilling (And Filling) Blog has been selected by our panelist as one of the Top 50 Gastronomy Blogs on the web.
http://blog.feedspot.com/gastronomy_blogs/
I personally give you a high-five and want to thank you for your contribution to this world. This is the most comprehensive list of Top 50 Gastronomy Blogs on the internet and I’m honored to have you as part of this!
Also, you have the honor of displaying the badge on your blog.
Best,
Anuj
You were ranked pretty high on the list! Out of the whole world! Congratulations, Gil!
Thank you, Sarita. What people appreciate about this blog is its sense of community–great people like you sharing your opinions and recommendations.
WOW! Congrats. Very well deserved! Not bad for a Penascero 🙂
Congratulations, Brah. No one deserves it more.
Maybe this is a portend for better things to come–like maybe you’ll finally be voted best blogger by Albuquerque The Magazine’s readers. I waded through the magazine’s 8000 pages of ads to vote for you.
BTW, great survey question!
In the top 15!!!! No one deserves it more, what a treasure you are to NM!
Thank you so much, dear Hannah. I have no doubt that if you and Edward had continued “Once Again We Have Eaten Well,” you would have been similarly honored. I do hope someday you post, in your inimitable way, about your dining adventures in Wisconsin…and that you resurrect The Salad Days, my favorite guilty pleasure.
Need to try: Quarter Celtic on the corner of San Mateo and Lomas. Fish and chips good! Slaw, ehh, Fries- super crispy, tarter sauce -excellent.
Needs a review from ya!
Hi Gil.
Hope you are doing well since we last met. In the mean time the family has visited sweet tea bakery & Budai. I enjoyed both of them. Unfortunately one dish i came for was only in Summer, and one of the pork dishes was no longer on the menu.
My next Vietnamese restaurant is the one on San Mateo & Central.
Keep you posted.
Thwan.
Hello Thwan
It’s so nice to hear from the best physical therapist in the universe. I appreciate all your patience and work with me.
I’m so glad you enjoyed Sweet Tea and Budai. Did you order from Budai’s not-so-secret menu? Budai doesn’t change its menu that often, but it does frequently add new daily specials and seasonal favorites. We usually order daily specials because there’s no telling when you’ll see those again.
When you visit Cafe Dalat, I recommend the spicy beef stew. It’s my favorite soup in the universe.
Best,
Gil
Gil – What a great blog! I stumbled across it today and have been neglecting other tasks I had set for myself as I became engrossed in reading your prose. I’d like to ask for your recommendations for someone who will be in ABQ for a few days only – what are the go-to places? ( I’ve already noted Mary and Tito’s as a must-dine). My husband will be in town for 4 nights and I’m researching dining options for him,
Of course, great Mexican food is a must, but he is always on the lookout for a really good Philly cheesesteak sandwich. Every time we’ve moved over the years (which was about every two years while he was in the military) he tried to find a good cheesesteak with very limited success; oddly, he found the best cheesesteak outside of Philly in Tucson a few years ago. As we are considering retiring to Albuquerque, it would be a nice bonus.
Keep up the great work on the blog!
Hi Amanda
Thank you for the kind words about my blog.
Your husband is in luck. Albuquerque has one of the best Philly Cheesesteaks anywhere (including Philadelphia) and it’s made with a uniquely New Mexican touch–green chile. You’ll find it at Philly’s N’ Fries on Second Street. Unfortunately, the restaurant is open only from 11AM through 4PM so the hours may not fit with your husband’s schedule.
Mary & Tito’s is Albuquerque’s very best New Mexican restaurant with a red chile that’s absolutely magical, but it may not be exactly what you may be used to. New Mexican cuisine is somewhat different from Mexican cuisine you may have had in other parts of the country. Then again, in your military assignments, you’ve undoubtedly been exposed to all types of food.
I’ll be happy to give you other suggestions if you let me know where your husband is staying (Albuquerque is rather spread out) and what types of foods your husband would enjoy.
You would have loved Albuquerque this weekend. We hit 80 degrees today and 78 degrees yesterday. The winds have been relatively light for a March day.
Best,
Gil
Caveat: A complete “aside” while being a possible addition to whatever “collection” Gil has per his “Sesquipedalian” self description:
Mamihlapinatapai ! OMG! It is a wonderful moment or maybe two, but can be an inglorious bane when dining alone, let alone with a date/spouse! Of course, it can occur riding on a bus via ART; waiting in a checkout lane of Wallymart; while seated opposite an other waiting for an hour and a half at the New Mexico DMV to renew your Driver’s license; while seated at a dinner of never-met-before extended family members; yada yada yada. It is a word used by Folks down in Tierra del Fuego. Pardon my stereotyping, but those be the last Folks in the world who I’d imagine using such a “big” word, which is probably not even listed within the SATs!
It is derived from the Yaghan language and listed in The Guinness Book of World Records as the “most succinct word” which defines “looking at each other hoping that either will offer to say/do something which both parties desire but are unwilling to say/do.” As an example of usage: I think we’re experiencing mamihlapinatapai… let’s get naked and see!
Gil I’ve been a long time reader of your blog. I almost visit anything you review that you recommend. One Vietnamese dish I’ve been in search of to replace the vermicelli noodle bowl from Kim longs. Do you have any recommendations? Places we’ve tried and decided it’s not as good. Saigon, May cafe, que houng, pho 79, da lat, viet taste, basil leaf, Saigon Far East, Vietnam 2k. Any help would be appreciated.
Good Morning Philip
Thank you for being a long-time reader. I appreciate your loyalty and am delighted that you’ve visited so many of our city’s wonderful restaurants.
Kim Long was a terrific restaurant offering a number of unique dishes not to be found anywhere else. The vermicelli bowl (especially with grilled pork and egg rolls) was one of our favorites. As is often the case with dishes we consider favorites, there’s always one restaurant head and shoulders better than the other. We’ve derived a lot of pleasure from the adventure of experiencing the nuanced differences between how dishes are interpreted by different restaurants. I don’t know if you’ll ever find a vermicelli bowl you enjoy as much as Kim Long’s, but encourage you to continue that noble pursuit. Please report back when you find one you enjoy.
Best,
Gil
Philip B, try the one at Asian Grill on Gibson (right across from the Lovelace Hospital – or whatever it is now). I like their vermicelli bowl with grilled pork and eggroll. I want to say it is #B2, but can’t be 100% positive.
If you go, I hope you enjoy!
Thanks for the recommendation. The noodles and veggies were fresh, The eggroll good. The pork was not that good and the peanut sauce was bleh. Overall not the Noodle bowl I’m looking for. But thanks anyway. I think Que Houng is probably the closest so far.
Bummer it wasn’t for you.
I probably should’ve mentioned I add quite a bit amount of siracha and chili sauce. That probably masks any bland and bleh.
Another suggestion – again, I add tons of heat to mine so maybe a “caveat emptor” applies…:-)…Viet Noodle on the West Side (Montano/Coors area – just up the hill a bit almost across from the Dion’s). If you try it, I hope it works for you!
Commiserations compai. You’re destined to be the Susan Lucci (won first daytime Emmy after 19 nominations) of Duke City bloggers. I just picked up Albuquerque The Magazine’s Best of the City issue and saw that once again you’re among the best of the rest. That’s at least five times you’ve been snubbed. I’m sure I speak for your tens of readers in saying that you’re by far the best blogger I’ve ever read. Maybe you’d stand a better chance if you published more photos of Shawne and Dazzling Deanell and fewer of Sr. Pluto and Ryan Scott.
Thanks, Sky.
Tens of readers? Hmm, there’s you, Sr. Plata, Ryan Scott, Jim Millington, Bruce Schor, Bob of the Village People…. That’s five.
Jamie Lewinger (http://morethanturquoise.com) is well deserving of Best of the City honors. Dawn will appreciate her fashion sense and lifestyle columns and I’m sure you’ll like the pictures.
It would be interesting to hear if the female demographic among my readers appreciates photos of Sr. Plata and Ryan Scott more than you and Diego do.
Gil
You betcha!
Just tried the new Aura European Mediterranean Restaurant located at 6300 San Mateo NE, ALbuquerque, NM. In the Far North Shopping Center. So good! You should try it!
We are a group of foodies and started a new blog dedicated to the food and travel. Your site offered us with valuable info to work on. You have done a awesome job. I’d like if you can spare some times to check out this our blog https://www.tastecapade.com/foodblog .
Have you tried the Italian restaurant in Deming, NM called Forghedaboudit Pizza? It’s such more than just pizza. The chef and his wife use receipts from his grandmother with a new twist. Check out the website fgbpizza.com
Hello Kimberly
I first heard about Forghedaboutit Pizza when the restaurant represented the Land of Enchantment at the National Buffalo Wing Festival during the Labor Day weekend in 2016. We’ve since wanted to try the red and green chile dry-rub wings. Because our senior dachshund (who’s got both diabetes and Cushing’s disease) needs a lot of care, we haven’t traveled much in the past two years, but hope to someday visit Forghedaboutit Pizza. Thanks for a great recommendation.
Gil
Help! I lost the e-mail about tomorrow evening’s FoG dinner, which my husband and i definitely want to attend. Please, can someone tell me when and where we should be? We are so looking forward to meeting y’all after learning so much from this blog.
Hi Mary
We’ll be meeting tomorrow evening at 7PM at Jinja Bar and Bistro (5400 Sevilla, N.W., just off Coors). We’re looking forward to meeting you, too.
Gil
Bob, yes indeed I have experimented with sous vide cooking. The premise is that you cook at the temperature you are looking to achieve and as long as you cook in the water bath the food will never go above or below the set temp.
I have cooked a standing rib roast, a pork roast, and a whole chicken. For the sake of our sense of sight , not taste, the meat should be browned and I’ve achieved the browning by high temps (450 degrees) in the conventional oven and also by using either a good old fashioned blow torch or a creme brûlée torch. Either method is up to the task. I’ve been told that it’s possible to bake a cake sous vide or even do a sunny side up egg, although it must take some practice.
You need what appears to be a giant immersion blender, a food saver and a pot large enough to accommodate both the bagged meat and the sous vide-er. The water is both heated to temp and swirled around the bagged meat.
The standing rib roast took about 9 hours, the pork roast less time and the chicken the least time.
Perhaps a green chile cheese dog ala the Dog House is on my to do list.
I’d be happy to let you try the sous vide method if you’d like to give it a whirl. Let me know.
Yo FGFABQ….great to read you are into new adventures-explorations! (Perhaps your S-i-L’s penchant for cooking enticed you.)
Thanks for the offer to “give-it-a-whirl”, but being lazy about limiting “home-cooking” to beans/franks or stirring some packaged Bernaise sauce for a BBQed filet once in a great while or cook up a “winter” artichoke, and having a (non-crisis but) challenge just come up in the interim to yank for my attention, I’ll pass on your generous offer. If I may, perhaps you might note a line or two for other readers re outcomes/taste of sous vide.
Alas, I know Gil focuses on restaurants and their food offerings, but is there is a bit of room occasionally for nuances/education being tolerated? E.g. I have a somewhat avian appetite which means I often “doggy-bag” a (pricey) ‘treat’ home, e.g. like a hearty piece of beef, from a place Gil recommended! Next day, do I just “mike-it”, which I presume would “cook it” more… even if at a de-powered setting?
Whoa…by chance, I ran across this which includes completely cooking a steak in…WT_?…. water!?!?! aka Sous-Vide!!! Pardon lest I missed anyone noting any restaurant around here even doing that, lest you’d probably want to be able to call it in ahead of time regarding its time of preparation! As such, if there is anyone else out there not-in-the-loop as I don’t recall anyone ever mentioning it!:
What is Sous-vide?: http://tinyurl.com/jnl8rkf
Reheating your Doggie-Bag delight: http://tinyurl.com/gllwjox
Cooking from scratch:http://tinyurl.com/jewkf9o
What’s needed: e.g. http://tinyurl.com/zz8k98k
If Y’all have been there/done that: Please describe!
“Chow!”
Coincidentally our friend Bruce has been sharing with me his experiences of late with sous-vide. He’s mastering a culinary technique not often practiced around here.
Chef Marc Quiñones of Santa Fe’s Inn and Spa at Loretto used to employ the technique when he oversaw Bien Shur‘s fine-dining operation. Chef Quiñones, by the way, will be competing this Sunday (January 16th) in an episode of Cutthroat Kitchen. Downton Abbey fans can record and watch it later.
Gil: That was it!!
Yo Schuy….you are so right…but alas, both my hard hat and my sleeveless, flannel shirt and denim short-shorts were off to the haberdasher’s and dry-cleaners respectively to start off the new year on a clean slate.
Alas, my unbelievable scowl….LMAO….was cuz Gil had introduced Shawne as “the beautiful Shawne” while tangentially noting me to the reporter simply as BOTVOLR….can’t you tell by the beautiful fawning look she was giving him which could melt any steel door in a fraction of the time it would take Superman! Elsewise, my scowl was also confessing I was badly in need of some fabulous red chile to undo any blockages I might have been suffering from holiday overindulgences as well as finding out “lunch”was on our own! OMG, you could not see how Sr. Plata was also kicking Gil under the table!
(PS: Tonight on PBS, begins the final Season of Downton Abbey!)
Kudos to Elaine Briseño on a great profile of everyone’s favorite blogger: http://www.abqjournal.com/699760/entertainment/blog-appeacutetit.html. When I met you 30 years ago, I had you marked for greatness (a double wide by the Rio Pueblo in Vadito).
Is Bob McCarthy the infamous Bob of the Village People? I had pictured him wearing a hard had and a sleeveless flannel shirt and singing YMCA.
Shawne is gorgeous! Next time you change the look and feel of your blog, she belongs on the banner.
Didn’t you pay Sr. Plata and Bob McCarthy to join you for lunch at M&T’s? The sour expression on their pusses is probably from Shawne smiling at you and not at them.
I can’t flatter myself, Sky. Shawne is smiling in anticipation of the carne adovada.
Gil, you said something funny but I can’t for the life of me remember what it was. Mary & Tito’s will do that to a person.
In the interest of not confusing FOGs in the future, I will comment as Shawne from now on. I used to go by Jen.
Schuyler, thank you for the compliment. Bob of the Village People left his hardhat in the car. Mary & Tito’s has a strict dress code, but it’s worth it.
Hmmm, something funny as opposed to my usual unintelligible gibberish? Might it have been the anecdote about introducing Bob of the Village People to a star struck waitress at Vick’s?
I agree, it was a good read and a nicely done article. I would have liked a more hard hitting piece of journalism that asked the really tough questions. You know, get us inside the psyche of one Gil Garduno…
🙂
Congrats on being recognized, Gil. Very much deserved!
Thank you, Noe. Elaine did ask probing questions, but I’m such a boring guy that there just isn’t much below the surface.
Over the years you’ve submitted some very thoughtful and insightful comments. The Friends of Gil would love to meet you. Please join us on the 29th when we meet at Jinja. It’s in your neighborhood.
Gil
I loved the great in depth article on Gil in this mornings Journal. I am crushed that my physical therapy session prevented me from being there as I would now be world famous and sought out by hot chickies from all over the world.
I tried to give the author of the piece as many revelations of Gil’s perversions as I am aware but she seemed very disinterested and none made the puff piece. I will never have another chance to be so famous so I will let Gil, BOTVOLR, Bruce and Jen bask in the glory.
Huh?
Bobo, correct me if I’m wrong but it seems that you are equating facial recognition using the latest biometrics of those who would do Americans harm, rain down death and destruction, and create deadly consequences to Gil getting into restaurants and receiving special treatment, there by causing you to part with an extra buck or two for dinner.
And then posting a non-related video about a French dog. What is going on in that mind of yours?
Does anyone besides you really think Gil uses his celebrity to cut lines at restaurants in the Duke City?
Has anyone really stood on line for a table in ABQ often? The only places I’ve encountered wait lines are at Monte Carlo steak house, and a half a handful of other popular but middling places. Nothing that requires FBI background checks.
And will a big bucks facial recognition system do anything but raise prices, you cause célèbre?
Or did you just get on a commenting roll and went way, way over the top, and amused just yourself?
Alas, I’ve always been a tad skeptical about Folks who purport to offer critiques about anonymous restaurant dining, movies, art/musical presentations, and etc. Several years ago I think it was security Folk in Las Vegas who were the first to develop a computer-based, photographic way to ID and prevent certain ilk who were banned from casinos as “cheats” from returning to employ techniques to e.g. cheat slot machines, count cards at 21, and etc. While I don’t know if our very own Homeland Security Folks employ this “facial recognition” to keep neer-do-wells from boarding aeroplanes, blithely crossing at border check points, etc., I can’t help but to wonder if our restaurants do the same as we enter restaurants. E.g. does Gil get spotted and thus get readily past a wait line; get served the premier wine while even tho he ordered and got charged for the “house” wine; get served from the hand whipped mashed potato pot rather than from the box made pot; and get the filet hamburger versus Sysco’s Big Mac patty?!? To allay concerns of readers herein, last eve I paid (through the nose) at Vernon’s Hidden Valley Steakhouse to have Gil given special seating to see what lengths he goes to to maintain anonymity; he was told he won a random drawing from the Rachael Ray Show. Then, like Y’all being in Oz, here’s what ensued!!! http://tinyurl.com/pn4cu9v much to my dismay, but relief!
Ay Roberto, you’ve outed me. All my efforts at remaining anonymous are out the window because of your paparazzi video. The video does show, however, just what a dashing, savoir faire, debonair and suave guy I am.
Jim/El Brute…Yes, I saw the article in the AJ (which I pay for) and have just now gotten out of a funk to say I Thank You Guyz for your sincere condolences!!! Alas, I’ve been doing some digging down and found I can put this http://tinyurl.com/ld5xy6x in my FAV or Bookmark file for Daily Viewing!!!
– Seriously, 13 freekin years!!! engendering a couple of Wannabees like AL’s Gal and Galles’ Gal. How many people in general have a job that lasts that long nowadays.
– Adieu Muchacha! Gracias for putting a little sparkle in advertising In a Modest Manner to brighten the days of some of us!
Mr FGFABQ,
Buddy Espinosa, in his words “a really ugly brunette guy” — himself — will do the commercials, reprising a theme the dealership used before the Beavers took over: “You’ve got a buddy in the business.” It won’t be the same or even similar.
Mr. Jim,
Read the Journal this morning while out to breakfast since I don’t subscribe.
I was shocked that the Beav has “left the building” and BOTVOLR allowed it to happen.
Any ideas who will replace the Beav? All I know is that watching a Linda Beaver Toyota commercial on TV is a lot cheaper than buying Playboy, if only for the articles, wink wink.
What a perfect opening for La Gloria this is!
We need a blond TV personality, and it’s a shame for Bobo that Honey Boo Boo’s show is off the air and her blond mother with it.
A match made in heaven.
Mr BOTVOLR, I read this morning’s paper and cannot imagine your grief. The entire fantasy portion of your life is gone, leaving nothing but cold, bitter reality. Call the Florida dealership and beg Mrs. Beaver to come back. I think she may not understand what she has done to your hopes and dreams.
Clap – Clap to Lilly Digital’s (Boomer?) recent update of banner slideshow at top of pages. If Folks have never explored, go here http://www.lillydigital.com/Portfolio to click on many other great “Eye Candy”!
We would like to invite you to the Girl Scout Cookie Challenge this Sunday, February 8th (2-4pm) at the Sheraton Uptown.
The Girl Scout Cookie Challenge is an exciting event for girls, families, foodies, and friends of New Mexico Trails! This event is a FUNraiser and a FUNDraiser, all focused on our delicious Girl Scout cookies. Chefs from across the state will join us, creating delicious desserts and savory treats made from our Girl Scout cookies. Other activities will include a silent auction, cookie eating competitions, photo booth, face painting, and more!
Girl Scout Cookie Challenge
Sunday, February 8, 2015 2-4pm
Sheraton Albuquerque Uptown
This year, we’re excited to have ABQ Grill at the Sheraton Uptown, Bravo! Cucina Italiana, Frost, La Montanita Co-op, Meals on Wheels, M’tucci’s Deli, Osteria d’ Assisi, RealBurger, Q’s Cakes, Sassy Apron, S’wich It Up, and Zinc as our chef list. We are also excited to partner with Creamland, who will be providing milk to attendees!
Chefs will all be judged by a panel of judges on: Best Sweet, Best Savory, Best in Show, and Most Creative. Attendees will be able to judge the chefs as well – for the “People’s Choice” award!
We hope that you can join us for New Mexico’s yummiest fundraiser!
Tom, this is much less aboiut you and the rules to which you adhere. It reminds me of the shows like American Idol and the Voice where “It’s up to you America” as far as who wins and loses but the results are as secret as a CIA operation.
A commentor on Gil’s stated that the winning blog was a “fashionista” blog. So many of the food winners are advertisers in the Magazine. It is not like the people have spoken but more like a gerrymandered congressional vote. There is so much more that could be done for balance and to attempt to lead those diners out of the woods to a brighter dining experience but that is not happening.
I have bought ATM when there was something I wanted to read but my general impression is that advertising seems more important than non advertising content and seems to be more prevelant.
I haven’t read the whole article, I’m not in NM right now but I can’t hide my disasppointment in any poll that has Gil’s blog anywhere but in first place. In the last few months his blog was rated TOP TEN in the USA and TOP TEN of 11015 in the world. But second to a “fashionista” blog in Albuquerque. Havng not read the article I’m wondering if that fact warranted a footnote by the editors?
You Tom deserve some credit for reading Gil’s blog, shows some good taste and judgement on your part.
FGFABQ,
That is definitely food for thought–perhaps a footnote on voting would be a good idea for next year–I’ll talk to my editor about that!
Thank you for reading,
Tom
If there is one thing that proves either the claim of ballot stuffing or worse yet the repeated rumor that ATM more than likely selects winners from their advertisers in the Duke City it is the second place finish in the food blogger category by Gil. I hope the staff at ATM is duly embarrased by their selection. But that’s me talking not the class act that is Gil. He is the consumate gentleman and would never carp or bitch about being 2nd on his home turf saying it is “quite an honor”.
All while being ranked in the TOP TEN in the world of 11,015 food blogs.
Gil gets his points across, both positive or negative without the need to use the hammer approach. While I personally don’t like being chided Gil can make me feel almost good with his chiding as he did during the Bobo vs el Brute bruhaha.
Let me say that if I was Gil I just might use my blog as a bully pulpit to get even with ATM.
Gil is too much of a gentleman to stoop to my level. I, on the other hand, live on that level and have no qualms about stating my displeasure at the poll that rates the 9th (out of 11,015) best food blogger in the world as the 2nd best in Albuquerque. t
Albuquerque The Magazine looks very, very foolish.
FGFABQ,
My name is Tom Sandford (575) 313-5020, and I’m one of the two staff writers at Albuquerque the Magazine. I can assure you that our voting process is 100% honest and true. Thus, I am not embarrassed by the results. I am a big fan of Gil and consult him every now and then for articles I write, so when your comment popped into my queue, I was a bit shocked and disappointed.
The selection process is 100% separate from the sales side of the house, which is why the editorial team handles the counting. I would appreciate if you would seek me out for more info in the future before making such bold, wild claims.
I invite you to come into our office and meet with me over a cup of coffee. I can explain to you how this “unbiased voting” thing works. Seriously, call me.
Best,
Tom
I am one of the two people responsible for counting up all the votes–I have to go through and add them all up in a process that takes about a week. We use a custom-made poll created by Duke City Software to accept all the votes throughout the two-month period on our website. It only accepts one vote per IP address–thus, ballot-stuffing isn’t an issue.
It’s worse than that, Bruce. Albuquerque’s best blog, as selected by ATM readers, is a fashionista blog. I would have advised Gil to convert his blog from food-centric to fashion, but the world isn’t ready for Gil Garduno’s J.C. Penny Husky Boy collection.
BTW, Gil’s blog is now the 9th highest rated food blog in the WORLD according to Urbanspoon: http://www.urbanspoon.com/bgs/w. That’s no small feat considering Urbanspoon rates 11,015 food blogs.
One simple question: How can the 8th best food blog in the USA, and probably the world, be the number 2 food blog in the Duke City? Does that mean the number 1 in ABQ is the 7th or 6th or 5th (get the picture?) in the USA?
It says to me that either there is rigging going on or the folks in Albuquerque haven’t taken the time to read Gil’s reviews.
These folks regularly vote for a chain GCCB as best in show.
By the way I have noticed that ABQ the Mag seems to have ads from the chosen restaurants in the issues that have the results of the polls. Hmm? Coincidence?
Just got around to reading my subscription copy of Albuquerque The Magazine’s ‘best of’ issue. It’s disheartening to see Duke City voters stuffing the ballots for El Pinto (Best New Mexican) and Trombino’s (Best Italian), but compared to Alibi or Local IQ voters, ATM voters are geniuses.
Most disheartening to see that you were ‘bridesmaid” again–runner-up as city’s best blogger. I know you’d just as soon not attend the ATM party, but you really deserve many kudos and congratulations for all you do for Burque.
Thanks, Sky
Considering the number of high-quality bloggers in Albuquerque, runner-up is quite an honor.
Tully’s is a great source for Italian goods. It is a mom and pop operation and a full service butcher shop. I personally don’t know of another source of veal in and around ABQ. It’s pricey at around $23 per pound but that price can be blunted by the $12 coupon worth @20 from either Groupon or Living Social.
I really like thier sweet sausage but find their hot sausage a bit too hot.
Good selection of pastas, sauces, rtice, olive oils and imported cheeses along with house made frozen entrees.. And they operate Saratori’s Italian Bakery in the same strip mall. I asked one of the owners if the family came from a town called Saratori in Italy, he laughed and said it was a combination of his two daughters’ names.
The mom of the mom and pop operation drives a car with a licence plate that reads “Stu Gatz” a classic Italian term of endearment.
We LOVE Tully’s and Joe’s Pasta House.We don’t live near Tully’s unfortunately so don’t frequent it as much as we’d like to.
Love this site, thank you. Stumbled upon it looking for authentic Italian mail order food to send to my brother in Mescalero for the holidays. He is italian guy from NY that loves his life in NM but misses Momma’s/Grandpa’s home cooking. Can you recommend place to order cheese/pasta/sauce to send?
Sincerely,
Carol
Hi Carol
Joe’s Pasta House in Rio Rancho offers a number of wonderful imported foods and confections your brother might enjoy. Contact Joe and Kassie Guzzardi at (505) 892-3333 for more details.
Today (1 December 2014), Jeff Spiegel and Katie Gartner launched M’Tucci’s Market and Deli, an Italian-style deli which will offer homemade meats (cured in-house), cheeses, breads, pastas and other deli staples. You can reach them at (505) 503-7327.
Gil
Don’t forget Tully’s. I’m a fan of their marinara sauce…
We tried in vain to get Tesla here but don’t seem to want to help our chile farms. We seem to put our eggs in the wrong basket.
We have protected our Chile industry from the onslaught of foreign (read Chinese) interlopers and that is a start but obviously we need to do more. Hatch chiles have attained national prominence and that is a very good thing but hopefully on a state level we won’t take them for granted. We don’t need Nero fiddling while Hatch burns.
Let the immigrants come out of the shadows, raise the wages so the jobs are more attractive to all, and perhaps some sort of tax break for youngsters in school who opt to do the picking.
I’m not a politician, I just play one on TV. But obviously I have my own opinions.
Looking for Red Ristras? Congenial Folks at Rosales’ (of Lemitar) ‘stand’ on 4th NW, a bit south of Los Ranchos Rd NW, do have some hefty two footers for 20. He hopes to have some $10 one footers in next week. Problem, many pickers who also ‘strand’ the ristras, have left their fields (and others) per recent rains making fields ‘muddy’ contributing to the overall problems of having pickers.
While many of us regale/extol our NM GCCBs and other such vittles, and without trying to be “political” herein about whether you should bend the ear of our US CongressFolk about whether NM Chile will attain the prominence and legislation afforded the Silvery Minnow and save Chile as well from extinction, I simply include this article to read or not for your own contemplation given so many acquaintances have abandoned the Journal, i.e. pardon this presumptive inclusion:
Chile farmers face an aging workforce
By Lauren Villagran / Journal Staff Writer – Las Cruces Bureau
PUBLISHED: Saturday, September 6, 2014 at 12:02 am
David Esparza picks green chile in a Hatch Valley field. Growers say many of their farmworkers are aging out of the workforce. (Roberto E. Rosales/Albuquerque Journal)
David Esparza picks green chile in a Hatch Valley field. Growers say many of their farmworkers are aging out of the workforce. (Roberto E. Rosales/Albuquerque Journal)
Copyright © 2014 Albuquerque Journal
HATCH – New Mexico’s chile fields are graying.
The generation of farmworkers on which producers have long depended are aging out of the workforce. Farmers say local youth are loathe to take their place picking delicate green chile under a scorching sun, while tough border security and a lack of immigration reform has kept Mexican workers away.
Growers across the nation from Washington to South Carolina have long complained of a labor shortage, and they often blame their distance from the border with Mexico, which for decades supplied this country’s agriculture workforce.
But New Mexico’s Hatch Valley – an hour’s drive from the Mexican border – is in the same boat, even though a skilled picker can make considerably more than the guaranteed state minimum wage of $7.50.
MAP MASTER“Our state depends on a crop like chile and, without labor, we will be limited on how much we can produce,” said Chris Franzoy, president of Young Guns Produce, one of New Mexico’s largest chile producers, based in Hatch. “We’ve reached that point this year, where labor dictates how much we’ll be able to harvest.”
Doña Ana and Luna counties, which border Mexico, harvest more chile than all other New Mexico counties combined – three-quarters of the state’s crop. The two counties hired some 5,200 farmworkers in 2012, according to the U.S. Department of Agriculture census.
Statewide, land dedicated to chile dropped to a low of 8,600 harvested acres in 2013, according to the USDA. That compares with a peak of 34,500 harvested acres in 1992.
But improvements over the past two decades, such as drip irrigation, pushed production in 2013 to 65,000 tons, compared with the roughly 53,000 tons produced when harvested acreage was at its highest in 1992.
Despite production gains, Hatch Valley farmers say they are worried about the survival of their industry – one that defines New Mexican cuisine and culture.
Experiments in mechanizing the green chile harvest remain imperfect, farmers say; immigration reform that could match foreign labor with local demand lies in the hands of federal lawmakers who appear far from a compromise; and Mexican farms are amping competition with low-cost exports.
“It’s already becoming a pretty serious problem,” said Terry Adams of Adams Produce. “If we can’t bring in some quality people to work, we’ll definitely have to cut back.”
Migrant labor scarce
Juan Carlos Soto hunches over knee-high chile plants at the Adams farm in the Hatch Valley, where green fields of chile, corn and pinto beans stretch to the base of the brown Uvas mountains.
He came to the U.S. illegally as a farmworker in 1984, he said, and earned citizenship through the 1986 Immigration Reform and Control Act, which granted amnesty to millions of undocumented foreign workers but did little to change the framework for legal immigration of workers going forward.
Soto carefully snaps long green chiles off their stems with eye-catching velocity – a skill that only experienced chile pickers have, farmers say.
“This is where I have worked my whole life,” he said, explaining that he taught his daughter to work the chile fields but adding proudly that she became a nurse. “The youngsters want to work in the shade.”
Soto’s experience is emblematic: While his immigrant generation ages out of field work, many of their U.S.-born children continued their studies and became professionals.
Workers pick green chile at a field in the Hatch Valley. Tougher border security and a lack of interest in field work among younger workers has growers worried about a labor shortage. (Roberto E. Rosales/Albuquerque Journal)
Workers pick green chile at a field in the Hatch Valley. Tougher border security and a lack of interest in field work among younger workers has growers worried about a labor shortage. (Roberto E. Rosales/Albuquerque Journal)
Chile pickers paid by the barrel can earn between $80 and $125 per day, or $11 to $17 an hour for a roughly seven-hour day, according to farmers and workers. The work is seasonal, running from late summer into the fall, although Adams says there is additional field work with the onion crop.
The USDA reports real hourly wages for farmworkers climbed from $9 in 1990 to nearly $11 in 2012, or about 0.8 percent per year.
These days, even undocumented migrant labor is hard to find: Immigration from Mexico fell to net zero in 2012, according to Pew Research – meaning the number of people illegally entering the U.S. roughly equaled the number leaving voluntarily because of the recession or by deportation.
Pew Research estimates that, nationwide, one in four farmworkers is an unauthorized immigrant. Local experts say that, while precise statistics don’t exist for the region, that estimate rings true for southern New Mexico.
Owners often labor long hours alongside their workers to help make up for the gap.
Faron Lytle, who is the fourth generation to run Lytle Farms, bagged gunny sacks of green chile alongside a worker wearing a sombrero and gray mustache. He loaded, tied and tossed the bags onto tall stacks. “I’m afraid in five or six years there won’t be any more workers,” he said.
Stagnant prices
Farm wages have risen as the labor shortage has worsened over the past decade, according to Jay Lillywhite, a professor of agricultural economics at New Mexico State University. That may drive the chile industry more quickly toward mechanization or encourage increased imports, according to a recent working paper on the issue.
Mario Orozco stacks sacks of green chile at a Hatch processor. Farmers say farm workers are getting harder and harder to find. (Roberto E. Rosales/Albuquerque Journal)
Mario Orozco stacks sacks of green chile at a Hatch processor. Farmers say farm workers are getting harder and harder to find. (Roberto E. Rosales/Albuquerque Journal)
Meanwhile, product prices have stagnated, squeezing what farmers earn.
The value of the chile crop in 1992, when acreage peaked but tonnage was lighter, totaled $67.4 million, the USDA reports. In 2013, the USDA valued the much larger chile crop at $49 million.
Yet the wages don’t draw enough local workers into the fields. The same holds true for farms across the country whose fragile crops require a steady hand: apples and cherries in Washington, peaches in South Carolina.
A federal guestworker program for foreign labor, known as the H-2A visa, is viewed by farmers as expensive, inefficient and cumbersome. One Hatch Valley farmer said the state labor department prevented the company from applying for H-2A workers because of high unemployment in the region – 7.1 percent in Doña Ana County and 15 percent in Luna County, according to the Department of Workforce Solutions.
The American Farm Bureau Federation has lobbied Congress for reform that “deals with the current unauthorized and experienced agricultural workforce and ensures that future needs are met.”
With few hands to harvest the fruit, will New Mexico’s chile fields continue to dwindle?
“I don’t think anybody in New Mexico would swallow that with ease,” said Chad Smith, chief executive of the New Mexico Farm and Livestock Bureau. “We’re the chile capital. As native New Mexicans, that’s part of our culture. Can you imagine the chile fields going dormant?”
~ Comments/Perceptions/Suggestions welcomed.
Hello? Isn’t it “Boomer”, as aka Lilly Digital at the bottom of the page, who treats us to some NEW landscapes floating by the top of each page?
Kudos to some great Eye-Candy that entices us to run Hither & Yon to enjoy our enchanting Reality NM Autumn which…Eeek! starts today!
Gil,it’s been a while since I checked your blog. It would be great to grt together with you and Kim again and try out some of your great dining establishments for some great food. Compared to the food we dined on in England I’m sure most food in New Mexico is much tastier.
We visit Albuquerque quite often (we’re from S. Dakota) and usually make it to the Church Street Cafe (Casa de Ruiz) during our stays. We have not noted your review of that spot. Did we miss it or have you not eaten there?
We enjoy your posts; we frequently use your site to find restaurants to explore.
Hola,
It would be great if you added a line to your reviews regarding an establishment’s vegetarian friendliness…. or simply a “Veggie Friendly” notation.
Cheers!
Gil,
Love the site, long time reader etc. Never gotten a bad recommendation. I also like the way you’ve made the index easier to use with more categories. Tonight I was looking for restaurants that deliver and I was thinking that might be a good tag to add in the future, as if you didn’t have enough to do already with all the reviews. Thank you for your writing and keep up the good work.
Jim: “Bob…I was not ganging up…”
Never took it that way in the least!
I’m “on” for Wednesday 2/5 at 1 PM INSIDE the Dog House on the south side of Central, aka Route 66, between 12th and 13th St. with Gil’s Blogger’s regardless of Kistler Collister’s models from Fredrick’s of Hollywood being on Central Downtown or outside the San Mateo and Menaul store!!! Lo that anyone might leak that to Jessica Garate of KASA/KRQE !!!
Dear Mr Bob, I can assure you that I was not ganging up. My difficulty with correctly reading your comment was entirely my eyesight. It is not a tragic problem but one which will soon be resolved (I hope). I will admit however, as previously stated, that what you alluded to is sometimes the case. I am assuming that we are all on for Wednesday, 02/05/04. I thought after the Souperbowl (not because of you) that we were on last Wednesday and postponed another engagement which I cannot do again. Gill, are you on?
I’ll do my best to be there, Jim, but much of it will depend on the weather. There must be one and a half inches of snow on the ground.
Bruce, if you are still in L.A. on the West side or possibly the S.F. Valley, here are some places to try if you havent already: 1) Deli, Beverly Hills ‘Nate & Als’, maybe you will see Larry King there. 2) Cuban, Versaille, Great roasted chicken with garlic & onion served with of course black beans, rice and plantain. 3) Persian, near Westwood on Westwood Blvd, great steak kabobs, interesting salad and a variety of rice including Cherry Rice, Cilentro/Garlic/Seasonsing, etc. the the GEM station on their TVs coming out of Dubai and a slew of other good places in west L.A. There is always Lawry’s where you must ask for extra Yorkshire Pudding, quite amazing. Hope you are having a great time there…Sr. P.
BOTVOLR,
First and foremost I admit to re-re-rereading some of your comments.
Let’s admit that there are readers who give up after one attempt…….. i’m just saying…..
I will be carrying my nitro glycerin, so you better not mess with me, I’ll take out the entire Friends of Gil meeting if I have to.
Nice of you to-offer to chip in for Suzie Q’s lunch bill (if I’m reading you comment correctly) but you are in your own with Shy Guy, whomever that is.
You will be expected to make the keynote address and the hope here is that you keep it under 45 minutes or until the gcc tube steak goes cold, which ever comes first.
Here’s to a fibrulation free meal.
See you Wednesday.
LMAO:
Jim: I hear ya re your astute observation of 2/1. Can’t recall who first said it, but this certainly would have outdone some of the ads I watched yesterday as exemplified here: http://www.youtube.com/watch?v=Pk7yqlTMvp8
Re your not ‘reading’ what I wrote: Please! don’t feed El Brute’s fodder that he has to re-re-read what I compose to understand it.
Jim & El Brute et al: Wednesday at 1 sounds Great. BTW, a Grape emailed me on-the-side so I’m on to youz guyz lest ya try to feign ya didn’t know they only take cash!!! Be-that-as-it may, I’m willing to chip in for the Suzee Q & the Shy-Guy if need be. On the other hand, I especially feel comfortable chancing another Foot Long Chile Cheese Dog con onions knowing there will be two portable D-fibrilators at the ready…FYI, I checked, and my Presbyterian Plan will cover regardless of anyone’s religion or absence thereof!!!! (I just pray the NSA isn’t reading this Blog!!!)
1pm Wednesday is great here.
Friends of Gil,
I’ll be back Tuesday afternoon and both wednesday after one is good as is Friday same general time.
I hope that is convenient for all including suzie Q who will be my guest.
If none of those dates work we can look further down the calendar until we all are in agreement.
Looking forward to the gathering. Perhaps la gloria is sneaking peeks at this blog and will show up.
One can only hope.
Mr BOTVOLR, I just reread your previous comment and realize that you were not saying what I read. I probably have a month or more of great difficulty seeing a computer screen so I once again apologize in advance for anything I type which seems to make no sense (mainly because it doesn’t).
Mr BOTVOLR , I understand your frustration. If you ask a bunch of people “What is a good day to get together, would the 19th be ok?” there will always be someone who can’t make it. Just announce that it will be the 19th. If me or thee can’t do that then TS. Some of rhe problem was however created by you when you wrote Speaking of which: How about your option to dine at The Dog House by letting me know a best time for when Y’all get back from CA?” Trying to please everybody is impossible (or pleasing them anyway, trying is possible but fruitless).
Yo (Ms?)Schuyler: Thanks for giving me credit as Bobo, the Conquering Alpha male, but I must confess I never transitioned out of 2 eras into XBox etc. E.g. there was a ‘detective’ series on the intenet/CD, lest you recall its name in the late 90’s when graphics first appeared…wherein there was a scene where our very own Senator Joe Montoya was superimposed on the actually filmed scene of an extraterrestial being examined in Roswell!!!! Dang! can’t remember the name/title. Next, I did venture on to some of the exhilarating versions of MYST!!!
So,trying to sum: You are wanting to show up at The Dog House despite the vagaries of seating/parking availability after 1. Great!!! El Bruto is going to comp Suzie Q’s FLCCD per “her” attending as well. Great!!!
Just to clarify for El Bruto: we all are going to The DH to support you experiencing their Foot Long (NM Red)Chile Cheese con Onions and not some mamby-pamby dog with Grey Poupon and sauerkraut (which I liken to my beloved Kapusta). As such, you have “cleared” this with your Cardio-Man!!!??? Apparently The Jim with Child Bride will be showing up as well (which will not negate our possibly meeting otherwise at Chez Axel at a to be arranged time). All this is not to exclude The Gil joining us (along with The Kim who works in the neighborhood). All this is also encumbent upon El Bruto offering a time which we await upon his return from California?
If Miss Susie shows up I will dash over and kiss “her” assuming that a fat ugly old geezer puckered up and running in “her” direction does not panic her. I am already in love and I haven’t met her.
It’s on me if you show up!
And that’s no baloney.
I would love to meet for lunch. Who will pay? LOL If we go to a place that Id dont like can I bring in food from some place else?
I like most foods but once when I was forth or fifth grade I ate a baloney sanwich and choked on the red plastic that was on the outside of the balony and the softball coach had to stick her finger down my throate. I swallowed it and everything came out fine but it was scary.
I know the many meanings of the term “tube steak”. Since this is a food blog I prefer the culinary meaning and my favorite is the tube steak from Nathan’s in Coney Island. I also think that Nathan’s French fries are by far the best of the best.
I’m hoping that the Dog House has a basic Coney Island type red hot. A simple “wonder Bread” type bun, some crunchy tangy kraut with no need for being served heated and good old yellow mustard.
I’ve never been a big fan of of pretzel buns, buns infused with huckleberries and green chile, with some manchego cheese in the batter. I had the same sentiments when I lived in Dallas TX and was offered pineapple pizza.
I’m just a simple New Yorker with simple tastes. By the way that’s not an invitation to focus on the “simple” part.
Schuyler,
I am still in recovery from my cardiac episode and my surgeon thought I had a setback in the last month or so. I am usually a sarcastic SOB with regard for no one.
I could only point to my food feud with both Bobo and the glorious, late, lamented La Gloria for my set back, cardiologically speaking.
I had my surgeon read the backs and forths between Bobo, La Gloria and me including my mea culpa and plea for forgiveness. Dr Gerity called me a lily livered wimp and said while I was perhaps a bit over the line with Bobo he understood the attacks, however mild, on La Gloria.
I’m feeling much better and in one or two BOTVOLR’s semi-lincoherent comments and I should be fully recovered and back in fighting form.
With that said, do you dare give up your anonymity for an opportunity to share a GCC tube steak with some of your admirers?
Traveling under the radar as you do our collective interest has piqued and can only be remedied by an in person meeting.
What about it?
It’s ironic that you used the term “under the radar” considering my Air Force background. I met Gil when we were both stationed at Kirtland half a lifetime ago. He flew a desk and I was a crew chief babysitting hangar queens (aircraft that spend more time in maintenance than they do flying). We still swap war stories now and then but no longer at Milton’s where Gil practically lived years ago.
BTW, you’d better check “tube steak” on Urban Dictionary. Army Joe’s can pervert everything. But, I’ll be happy to meet over a hot dog with my “admirers” (you mean there are others besides my wife and three daughters). Gil thinks the world of you, Bob, Jim and so many others. He can’t believe anyone would read his rants.
Bobo and El Bruto, congratulations on your most recent commercial for the PS4 (http://www.youtube.com/watch?v=r15rbr4nf_U). For readers who haven’t seen it, here’s a brief synopsis:
Bobo and El Bruto, are attired in fantasy warrior battle garb and armed with various weapons. As they approach each other, a piano melody establishes the mood, inspiring Bobo and El Bruto to sing Lou Reed’s classic “Perfect Day” in the same key as fingernails scratching a blackboard. They continue to sing even as Bobo impales El Bruto with a sharp weapon. In the next scene, El Bruto forces Bobo off the track in a drag race. There’s more, but you get the gist.
Bobo and El Bruto, your schtick is so much better when you’re insulting one another. Forget the love-fest. We want smack talk. If we want Pollyanna we’ll just read Gil’s reviews.
LOL…Just love it’s-a-so-small world coincidence. My “1st” was from Hermosa and I lived there (in chasteness) for a year while working/saving for Grad School.
Ooo Ooo…I’ve heard that Jazz at The (tiny) Lighthouse in the heart of downtown on Pier Ave http://www.thelighthousecafe.net/history.html is still supposed to be great. It spawned when Big Bands were dying and folks needed a new venue to work/play in.
~ My Daughter/Niece/G-kids just ate this summer at The CheeseCake Factory down in Redondo’s King Harbor http://locations.thecheesecakefactory.com/ca/redondo-beach-3.html and confirmed my recommendation. Despite it now has grown into a chain from its Mom-Pop roots, it was an apparently superb choice. My recommendation is to definitely make a reservation and possibly on the patio for something different but dependent on weather at the time despite their heaters. I also recommend you print out the menu so Folks don’t take forever reading through the 10 pages!!!http://locations.thecheesecakefactory.com/ca/redondo-beach-3.html While it doesn’t have an unobstructive view of the sealine horizon per looking at yatchs, it’s closest to what I know of as a nearby sunset treat. (As I’m sure I’ve said, we’re about the only state they can’t come per Dee’s Cheesecake Factory across from American furniture!)
Otherwise for a funky time where appetites choices for 10 people will surely be satisfied, hit Farmer’s Market http://www.farmersmarketla.com/ where I’m sure you’ll also find some food of the gente given its locale’s history. Not too far away and for more sophisticated palettes, hit La Cienaga Blvd. (old Restaurant Row in its day) and shoot for The Ultra of Prime Rib at the birthplace of Lawry’s which I believe Gil would approve of!!! Alas…the Prime is all you get and keep saying “We’re not in Kansas Toto!”, i.e. take 2-3 Plastiques for your group of 10! http://www.lawrysonline.com/lawrys-primerib/beverly-hills/menu/dinner
All in all, I’m now out-of-date when it comes to other possibilities that others on the Blog might fancy to mentin as well e.g. Sr. Plata?
BOTVOLR, The Double Dip sounds great but the purple pickled eggs just might bring back the A-fibrillation.
I know we will eat the best sushi I’ve ever has at a place in Manhattan Beach.
I will be staying in Hermosa Beach and going to the US Men’s Soccer Team in a “friendly” vs South Korea at the Stub Hub Center and would appreciate your input for dining with 10 family members including a couple of kids.
We will set a dining date when I return and would love to have a few friends of Gil (and Gil) join us.
Susie Q would be a welcome addition and I wouldn’t mind an appearance by La Gloria.
Once again, good to have you back.
Souper Bowl: Gil…El Brute
a) Yes Gil, Thanks…I put the Souper Bowl in my online calendar for ’15… with a pox on my computer lest it crash! Drats your mentioning Mayor Larry….you diverted me to write him to take glee in The Village Vision newsletter he honhoes to recognize winners in our Village environs….Choc. Art Gallery and (adopted) Farm & Table!!!!
b) Indeed El Brute, your overview of the Souper Bowl reminded me how quickly I became flummoxed re keeping track of all the soups at the Souper Bowl, given most were ultrasuperior!
Raffles? Seriously Taylor Swift??? I can’t help but to think…even beyond keeping things Local…. a silent auction for a “Lunch with…..” our Appliance Liquidators gal, let alone Gil’s and my Fav, KASA/KRQE Jessica Garate, would give the Mannings a run for their money. Pshaw, what about Dianne Anderson, Nancy Laflin? and then there’s our very own Suzy Q let alone La Gloria lest she return! If they are really serious about $$$ raising, Blush (and who didn’t see this coming) can’t see how mega-bucks wouldn’t be raised by offering, at the least! a hand-in-hand stroll down through the new…and used…car lots with our ever-so-popular Linda Beaver! Eh, throw in a test drive! Can’t imagine if a couple’s spa treatment after hot tubing overlooking the Rio Grande in TorC or at 1,000 Waves were in its stead! Of course, let us not exclude, but highlight Ladies bidding for an offering of a Day at Uncle Cliff’s or Lunch-at-the-Dog House with Gil!!!
Speaking of which: How about your option to dine at The Dog House by letting me know a best time for when Y’all get back from CA? Speaking of munching on down-to-earth YumYums, if you be anywhere near downtown LA and have the time, please consider trying out the beef French Dipped (only $6.75) at Phillipe’s so as to report back if my memory remains intact. In just 8 years the so named samwich(sic) itself will be 100 years old since being ‘invented’ there!!!! http://www.philippes.com/history/ Don’t forget to specify “Double Dipped” !! (PS, just out of curiosity, try one of those Pickeled Eggs(?) floating in jar of a pink/purple liquid, as I could never afford one as a college student! Re all!!!: I’ll comp ya lest you find any was not up to your standards!!! For fun while down that way, there is Olvera St. within a couple of blocks…the oldest street in LA filled with artifacts from Mexico…might be interesting to compare their vitals with our New Mexican fare!!!
“Chow!”
Yesterday was the annual Road Runner Souper Bowl.
Very well attended and for a great cause. it’s RRs largest fundraiser and gets great support from the many restaurants represented.
Got to meet Jim Millington and his wife Janet and we compared heart attack stories, not what you might think was apropos to the event but discussed with the proper senses of humor for two survivors. Spent some quality time with Gil who is always the ultimate gentleman who manner belies his status as the number one food blogger in NM.
Back to the Souper Bowl. Many chile based soups and my choices seemed to be mine alone.
Really liked a particular tomato based soup with great flavor but have forgotten the restaurant maker. Sorry.
Did particularly like the the creamy potato soup by Farm and Table. and I thought the best of the NM style soups was the tortilla soup from Blades Bistro.
My favorite dessert was the macaroon from Jan’s on 4th Street. It was exceptional but was bypassed by the people’s choice award for best dessert.
One of the fun parts of the Souper Bowl was the raffles. This year it was replaced by a silent auction and I’d be curious to know if it did as well
for Road Runner as the raffles. $500.00 as the starting bid for a Peyton Manning autographed football with bids going up to $1200.00 seemed a tad too high, I might have been more excited by an Eli Manning football, and although she’s a hot commodity I know I wasn’t interested in the Taylor Swift photo at any price.
The turnout was very good, the soups and desserts the same. The cause was worthy of both.
Thank you Road Runner for what they do to try to help those hungry in NM, a daunting task.
Hope to see you next year, again.
Thank you, Bruce. I always enjoy spending time with you and Lady Grayce and it was a thrill meeting Jim and Janet.
Bob, you’ve got to leave the running of the Village of Los Ranchos to Mayor Larry and plan to attend the Souper Bowl in 2015. We missed your great company.
Here are yesterday’s winners:
1st Place and Souper Bowl Champion:Artichoke Café
2nd Place: The Ranchers Club of New Mexico
3rd Place: Bocadillo’s
People’s Choice – Vegetarian Soup
1st Place: Flying Star
2nd Place: Bien Shur at Sandia Resort and Casino
3rd Place: Farm & Table
People’s Choice – Desserts
1st Place: The Chocolate Art Gallery
2nd Place: Theobroma Chocolatier
3rd Place: Nothing Bundt Cakes
People Choice – Best Booth
The Greenside Café
Critics’ Choice Winners
1st Place: Mon Amis Personal Chefs for their Caramelized Carrot Soup with Coconut Caviar
2nd Place: The Ranchers Club of New Mexico for their Green Chile Clam Chowder
3rd Place: Forque Kitchen & Bar at the Hyatt Regency Albuquerque for their Roasted Vegetable Bisque
Without hesitation El Brute…unless ya don’t bring Lady G…and despite Anja offering Prime Rib at Blade’s this weekend…name a time to Munch-up at The Dog House, albeit after 1 when the Tie/HHP (Hose/Heels/Pearls) crowd from Downton_ ABQ (governmental offices) has had their fill!!!!
Yo, Bob,
I have cardiac rehab Mon, Wed, and Fri and would like to work around that.
How about 1pm on this coming Wednesday?
The wife won’t be able to join us this time, we are leaving the next day for California and she’s meeting the dog sitter that afternoon.
We could also wait until early February if that suits you better.
Yo Jim…of course! Name some times I can meet The Child Bride…uh…and yourself at Chez!
~ Whoa!!! just got my Press Pass renewed!!!!
Hi Bob,
I didn’t mean any of those seemingly awful things I said about you.
I am still ready at Chez Axel (the Press Pass you know) or Tube Steak Heaven.
Welcome back, Bob. I was getting worried that either we offended beyond the breaking point or you ran off with La Gloria to some romantic island.
Either way, welcome back, you were missed..
I’d be happy to join you at the Dog House for a tube steak with some trimmings. Passed that way recently and hoped I’d spot the Firebird and would stop in and implore you to return.
OMG…If I may, I sincerely apologize for having created a hubbub recently by ‘going precipitously offline’ and leaving the impression some of Y’all may have razzed me too hard about paying for some Yum Yums. (Whoa, I know the feeling per (or ‘by’) waking up in the middle of the night and having regrets I may have spoken irreverently, e.g. here, Letter-to-the-Ed, Congresspeople, Exs, etc.) Alas, I’ve never felt anyone herein has dissed me (albeit they may have had reason to….LOL) Simply put, I had a brain-freeze and (blush) couldn’t come up with a wise-acre/half butted response and thought I’d take JUST a day or two ‘off’ to thaw my brain by working on a New Year’s resolution to complete scads of email drafts to a bunch of people, orgs., etc. I.e. I tend to use reading/writing to Gil’s Blog as a pleasant diversion to procrastinate cleaning house, doing income taxes, flossing, yada yada. In addition things came up to volunteer a few extra days; glitches with new computer arose (e.g. anyone find Chrome works better than IE?), and nowadays my brain goes more easily off on a tangent, e.g. when I went to feed the sparrows the first AM, I found the patio needed sweeping, wherein I found a coupon for cents off dry cleaning, wherby while I drove to the cleaners to drop off my jeans (i.e. they don’t fade so quick!) was tempted into the golf course to putter around, yada yada. Thank goodness, while I’ve dreamed of it, I didn’t run into La Gloria or Suzie Q in the clubhouse and elsewise be led pleasantly astray!!!!
Most Importantly as I tuned back in here and tried to catch up on Comments, let me say I am most embarrassingly humbled by several expressions of concern at my passing! While I often blabber on and on in making a Comment, I am sincerely ‘lost for words’ now….I am most appreciative. Indeed, my enjoyment of what Gil has to spew is reading Y’all’s Comments as well and if I had a Wish for the New Year, it would be that more Folks would share as well. As Gil has said, his visit is but a ‘snapshot’ of a moment in time. I take that to imply (and stand to be corrected) he’s inviting us to share, + or -, an experience/a “nuance” missed? (I recently asked the National Weather Service why humidity is not part of the Wind Chill Effect. They said they explored that with 12…TWELVE…people and found it made no difference and thus have made it….it has become…the Gold Standard without defining who this sample is composed of, what difference of humidity was used in conjuntion with wind speed, yada yada yada in compliance with the so called Scientific Method!!!! If anyone has lived e.g. “back East” before here, I’ll bet pesos to tortillas Y’all will say there is something amiss scientifically. I.e here at 30 degrees at 15% humidity and a breeze of 15 MPH in winter, is gloriously better than just 50% humidity elsewhere at 0% wind speed. But I digress!
Lest an interest in a Gathering (SOs especially welcomed IMHO) remains and while I’d really like Folks to sample a FLCCD at the Dog House some time, its seating/size might be awkward to gather in, especially at lunch/dinner times and then there are tourists always stopping in per Breaking Bad. Sadly, Cosmo’s ‘living room’ would have been nice. I’m open to most places*…Nicky V’s, Chile Rio, Blade’s, M’Tucci Kitch, Luna Mansion, Capo’s/Joe’ Pasta, Scalo’s where I’d even be willing to give samples from half of my Filetto!!!, Chez Bob’s, El Primo Patios in warmer weather of Casa de Benavidez or even (hold on to your sombreros!) El Pinto’s per (because of) their exclusive Red Chile Ribs, or *wherever they don’t serve samichez exclusively that ya can’t get your mouth around…kidding…to simply name a few. Unfortunately, here at The Home and knowing that some of Y’all are itching to, we don’t have the accomodations for Y’all to show off via (or ‘by’) having a Pot Luck! Oh Oh…just so we don’t go down that road again, any Lady’s ‘Acqua con il limone’ or ‘Agua con limón’ will be on me!!!!
Regrets I can’t join some of you this Saturday at the Souper Bowl. To those who may be attending for the first time: if you are like me and can’t eat more than half a glazed Krispy Kreme per being overly sweet, consider taking something like a tupperware container for the most glorious dessert portion of the event! Othewise, I believe Y’all will have a Fantabulous time saying Salud/Slainte/Na Zdrowie/Skol etc. while lifting a cuplet of YumYum soup! Looking forward to hearing personal Kudos!!!
Please can’t we all jus get along? I’m feeling a lots of tormentia right now. I like cuminos to and beer and wine, so that should be enough. What happend to Bob, my favorite comentor.
Some days it’s so hard to have fun. My Mother always told us to never discuss politics or religion in public (except when she was on a rant). Obviously she should have added food to the list.
Gloria, food is supposed to be a pleasure and fun and a good time. You mistake good natured ribbing as mean spirited.
Sorry to see you leave, but a bit tired of the way you approach the joys of food and dining out.
Be disappointed in me, not Gil. Did you notice the gentle and humorous way he approached my poor attempt at duplicating Bob’s unique style of posting, telling him that no one can do his style justice as shown by my lame attempt? I found the remark very funny and apropos of Gil’s ability to be gentle with his criticism.
I’m surprised by Bob’s thin skinned approach to what everyone else but you and he knew was gentle chiding.
I used to look forward to his comments even if I didn’t know who his audience was. It made me laugh and ponder and hope for more.
And I like cumin but live with a woman who can’t stand it, it’s no reason for a divorce.
One thing I do find objectionable in your goodbye post. Bob didn’t write for the masses but instead tried to be a verbal green beret, and to me his unique approach to comments often led me to ask him,”Did you like the restaurant or not” .
After all, that’s the point isn’t it.
Hopefully Bob will return and defend himself without the help of his crony. Do you see the irony of your comment about Gil and those who defend him?
All, Can we please get back to the purpose of this blog is and share the restaurants and foods in NM we like and don’t like and why! I am introducing others to Gil’s blog as they have asked me cool places to go in the Land of Enchantment and this has been the place I could share with them. Regarding Gil, I personally know and respect him and do not see bullying and pain in his heart. He has shared honestly what he likes. If he doesnt like ‘cumin’ and you do, then the restaurant he commented on may be one you might try. Let’s put all in perspective and know he is doing the best he can.
Has anyone tried any new/good places in Rio Rancho, I think it time to start a campaign to get some of the places we like to check Rio Rancho out?
Please come back Bob. I would try to duplicate your style like El Bruto but I am sure that I would completely lose my train of thought before finishing the first sentence. Only you can keep it going.
In a purely apologetic (blush) effort to bring back to the blogisfare the missing, albeit, fondly remembered BOTVOLR per his singular comments LOL I will be filling in as BOTVOP (blush) LOL.
Per his frenetic,albeit,, unique stylistic rambling, I will try to embrace Linda Beaver, Bahston Lobstah roll, foot long Dog House GCC tube steaks, La Gloria (blush) attractive wait galz and PBJ samwitches (sic) LOL.
Please Bob, don’t make me do this, it is hard work, albeit, per my rambling, LOL, a good natured attempt to lure you out of retirement.
BOTVOP
I fully hope and expect BOTVOLR to make a triumphant return in the manner of George Costanza: “It’s been a harrowing few days. After the car accident, I crawled into a ditch and managed to survive on grubs and puddle water, until a kindly old gentleman (probably Foodie Star) picked me up.”
BOTVOLR, we miss your unique insights and perspectives. You bring a lot to this blog and as Bruce showed, talent like yours can’t be duplicated. Besides, you need to help us plan the Friends of Gil Feast.
Gil
Mr. Schor and Mr. Garduno
You won’t be hearing from me any more. I’m tired of all the negativity and mean-spiritedness of your comments and in your blog. Now it appears you’ve hurt a dear man who did nothing but try to improve the culinary dialogue here. Bob has more class in his pinkie than…no, I don’t want to resort to insults or name calling.
Gil, I’m most disappointed in you. Your blog has degraded into a bully pulpit for all the things you apparently hate. You insult those of us who use cumin in our food. You insult students. You insult beer and wine drinkers. You insult anyone who doesn’t spell “chili” the way you like it. Worse, when readers call you out, it’s your cronies who come to your defense. I feel sorry for you.
Gloria
Great article confirming and enhancing my opinion of Joe’s Pasta House. If I liked JPH before the article I like it even more learning about their concern with bringing the very best sourced ingredients to their restaurant.
The entire staff, from proprietor through wait staff does indeed make you feel you’re part of the family and you are joining them for Sunday dinner, Italian gravy and all.
Yes, I like Torino’s and M’Tucci very much, but for classic Italian comfort food JPH can’t be beat.
Congratulations on the Rio Rancho Observer article (http://www.rrobserver.com/news/local/article_b41cacbe-7a55-11e3-ba63-0019bb2963f4.html) featuring you and Joe Guzzardi of Joe’s Pasta House. As usual you were very photogenic. It’s no wonder we called you “El Guapo” back at Kirtland.
Other folks call Gil the Stealth Food Critic. Not only because he remains anonymous to ensure hew will have an experience like anyone might have, but he is also covered in radar absorbing materials and does not emit much infrared radiation, even on full afterburner.
I love your website; you should try the Kebab House for Persian food. It’s located on Lead and Cornell in the old Amerasia location…
Sadly Ezra’s has closed. I heard they have a new restaurant nearby called Eli’s. Do you know where it’s located?
Thanks
Gil, LOOOVVEE your blog. When I travel up north, I use your recommendations. I did notice you don’t have any reviews from SE New Mexico. You need to come down to Roswell and check out our local hole-in-the-wall restaurant Billy Ray’s and try the Chile Relleno Stuffed Ribeye. Yes, that’s a Relleno physically stuffed in side one of the best steaks you will ever have!! Chef Todd Alexander has quite a flair for NM Style Cuisine. He also serves up a SW Beef Wellington, unlike any you have ever had. He wraps a chile and cheese topped beef medallion in side a flour tortilla and flash fries it to perfection. Billy Ray’s is also home to “Mine that Bird” Kentucky Derby winner. So on most nights, you can have an excellent meal while listening to a great story about a horse that should have never won the derby. Check out his reviews on tripadvisor: http://www.tripadvisor.com/Restaurant_Review-g47182-d415546-Reviews-Billy_Ray_s_Restaurant_Lounge-Roswell_New_Mexico.html
Hi Kerry
Thank you so much for the kind words about my blog. I’m happy you’ve found it useful during your visits up north.
Alas, our in-state travels have been curtailed in the past few years as we’ve been caring for our precious dachshund who has had pretty serious health issues. If her health was better, I’d be on my way to Roswell right now. Bill Ray’s sounds like my kind of restaurant and any chef inventive enough to craft the dishes you describe is someone I’d like to meet. Thank you so much for a great recommendation.
Gil
Gil,
The Timbuctu Bistro seems to have disappeared from your blog. It’s not listed anywhere tho I can still pull up your review in other ways. Is this a consequnce of having to switch the company that hosts your blog?
WHOOPS! My Bad!! I was looking for the Timbuctu Bistro in the Albuquerque Reataurant Index. It is listed under the New Mexico Index.
Alas, if nothing else, ya can count on good old New England weather for ya, BUT it’ll be a reason to take the Child Bride back for her Duoro visit. In the meantime, Y’all can read Call the Darkness Light to whet your appetite to visit where the mills of New England took off in Lowell, MA to tour its history http://www.nps.gov/lowe/index.htm . In addition, she will find that even in this town of only 90K, the Portuguese were a distinct neighborhood along with the French-Canadians, Irish, Polacks, and Greeks http://tinyurl.com/8hxoqhp. Beyond that and to vitalize more of Baaastan check out Massachusetts: A Novel, both by obsessive-compulsive author, Nancy Zaroulis!
Thank you Mr. Bob,
I tried hard to take your advice on fried clams but landing at night and driving up to Portsmouth in the rain I was lucky to find the lane stripes and missed all the cut offs to get to Woodsmans. on the way back for a few days in Boston it was daylight but the driving rain made visibility worse so I settled for great fried clams at Brittaney’s Cafe in Lincoln and awful ones at the Fish House Grill in Bar Harbor. The rest of the time weather was fine and food especially fine though the Child Bride said (loudly and repeatedly) that she would never return to Montreal again even to eat her favorite Portuguese dishes at Douro. She later recanted and announced that she only meant after midsummer.I thought the weather and foliage were both great all through NH, ME, QC, VT and Mass except for those two unfortunate days.
Way to go Jim…While New England is chock-full of great restaurants, I’d have to go here https://www.nmgastronome.com/?p=5408 Woodman’s, for what we cannot get out here…Fried Clams. As an aside, one of my comments notes a side trip I’d recommend as well. Be safe…check out the progression of changes for leaf peeping here http://www.yankeefoliage.com/ Have a colorful time!
As Mr. Jobs would say,”Wow!” I am glad you are back. I hated sitting around trying to decide where I should practice my favorite hobby, eating. We are on our way to Boston and points north to see the leaves for the second time and the first time since 2002 so we will be consulying you reviews for the area.
For my taste, the San Antonio Crane Restaurant has the best carne adovada south of Rancho de Chimayó. Located directly behind the Buckhorn, this place was formerly known as Acosta’s. Small but honest, with five tables inside and several more outside on the front porch. Tamales with the smoothest masa and plenty of meat. Standard disclaimer: I have no financial interest in this establishment, I just eat there at least once a week.
I totally remember eating the huge stuffed sopaipillas at Mexican Kitchen in the 70’s and also the original Silviano’s. Thanks for the reminders. I had completely forgotten about Mexican Kitchen. There was another good one, i think it was El Encanto, on Rio Grande just north of Central, on the west side of street.
Greetings Gil,
Your blog has been our standard for several years but are having difficulty with the new format. Please consider posting a tutorial.
Many thanks
Greg
Greetings Greg
A Blog User’s Guide has been added to the menu on the banner (right next to the USA Restaurant Index). Please let me know if the user’s guide answers the questions you have about using the blog. Let me know also if I missed anything or if confusion still exists on one of the blog’s features or functions.
Thank you for suggesting the user’s guide.
Gil
Nice new look to your blog!!!
Hi Gil,
Cool site. I wish I lived in the area to take advantage of the restaurants. 🙂
Thanks,
Richard
Wow – thanks for sharing that info – it truly is a small world!
I have been reading your blog and taking your advice for a long time, but until I started blogging, didn’t realize it would be nice of me to say THANK YOU!!!
Hello Hope
Thank you very much for your kind words. I look forward to reading about your adventures in Italy. You’ll be the second expatriate New Mexican in Italy I’ll be following. Jessica Lynn Torres moved to Italy a few months ago with her husband and has been having a blast: http://www.jessicalynnwrites.blogspot.com/. I envy the great adventures you’ll have.
Best,
Gil
I’m a pretty devoted follower of your blog. My husband has just been diagnosed with Type 2 Diabetes which has caused some modifications to our (extensive) dining out. We are currently visiting my sister in Carmel, CA and I have been impressed by how many good restaurants here are willing to substitute for the starch in a menu item and in many cases offer to do so on the menu. Could you start asking restaurants in greater Albuquerque if they are willing to make that easy for diners?
Hi Susan
Thank you very much for the kind words about my blog. I hope to always live up to your trust.
Albuquerque has one restaurant, Cafe Riviera on San Mateo which offers an extensive diabetes friendly menu. We have yet to visit it, but trusted sources have given it big thumbs up.
Though they don’t expressly state it on their menus, many restaurants in the Duke City are willing to make special accommodation for diners with health concerns. One of my best friends and frequent dining companions has had Type II diabetes for years and generally asks for and receives an extra vegetable instead of a starch.
Here’s a link to an excellent article on successful restaurant eating for Type II diabetes. Frankly, it’s got great advice for any and all diners concerned about healthful eating.
Best of luck.
Gil
Hello Gil, Long time no speak. Still depending on your wonderful reviews to keep me satisfied. Thought you might like some firsthand info from phoenix. Since You cover some phoenix areas I found out Dick Portillo is opening 3 Portillo’s in the phoenix metro area with the first to open @ Oct. The locations are Tempe, Chandler and they want the 3rd in Surprise, Glendale area. this came from the VP who was looking and buying the properties. more when I find out.
Walt
Thanks, Chief
That’s great news. Portillo’s hot dogs, Italian beef and chocolate cake are reasons enough to visit Phoenix even in the summer. There must be something about the Phoenix heat that draws in regional purveyors of great hot dogs. There’s a Ted’s Hot Dogs (the best hot dogs in Buffalo, New York) in Tempe.
I’ll actually be in Phoenix next week on a business trip–always a day early and a dollar short.
Gil
Thanks for the quick reply and the kind words. I really need to update that site, as I am now striking out on my own to build a startup.
Hi Gil,
Do you know of any good Cuban restaurants in Albuquerque?
You obviously haven’t reviewed any, but I was wondering if you might have heard some recommendations you would be willing to pass along.
Hi Michael
For some reasons Cuban and African restaurants don’t seem to last very long in the Duke City. That said, the Havana Cafe on Menaul has received high acclaim from other critics and it’s been around for about two years. I’m well overdue in visiting.
Though not exclusively a Cuban restaurant, the Guava Tree Cafe on Yale has a wonderful menu with several traditional Cuban entrees as well as a great cafe con leche. Another outstanding fusion restaurant with some Cuban-influenced items is Pasion Latin Cuisine on Lomas.
Your Web site and life experiences are quite impressive. I have several colleagues and friends who served in the Israeli defense forces and have the utmost respect for them.
Gil
Wow, Gil – you keep coming up w/ these incredible finds! That was absolutely stunning. And here I thought the building had become a house. Now I see that the actual location was SW corner of W. Calle Don Francisco & San Felipe Rd. The place is more north than I remembered, but I did have “the SW corner of an intersection” right.
Molokai Girl’s camera phone shot was good. I was able to get some screen shots via Google Maps and pasted them into a little PowerPoint file for perpetuity. Seeing the old facade of Anita’s in Bernalillo really blew my hair back (what hair I have left). The food & ambiance in that little joint were crazy good, unmatched in most of today’s venues. I wish I could go back in time to that place. This was my nostalgia dose for the week. Big sigh …
Ok Tommy….while I don’t remember, or wasn’t here for, Anita’s Cafe, how about across from Our Lady of Sorrows Church on 313 and a little to the North there being a former convent (at least that’s what I was told) that was, in about ’69, an “intimate”, as they say, fine dining venue http://tinyurl.com/btuhh5t .
The last time I was in that relatively unused building was for a “Let’s back the RailRunner” scamming meeting held by NMDOT. Nevertheless, it still made my mouth water if I had the money, for such a “let’s get away for a candlelight dinner” venue given its traditional interior architecture. Sad the Milagro place and Coronado Cantina with its patio for exquisite Sandia/Valley views have faltered. For now, let’s give a Salud for Blade’s Bistro and Praire Star. Ooops, and Tamaya for those who can afford it! Say, wasn’t there a naturist camp a few miles up Camino Real as well?
OK, who wants to pop over to Bernalillo for a quick trip down Memory Lane? For this one, you’ll need to go back to the 60s (when I was a kid). The place in my memory was Anita’s (or possibly “Anita’s Cafe”). My family would sometimes go there after church on Sundays. Considering the trip was all the way from the North Valley, it had to be both good and not expensive – and it was both. This super-quint little place was the quintessential Mexican Cocinita – located on the SW corner of an intersection (dirt roads back in the day). I’m gonna go out on a limb and say it was on the corner of W. Avenida Bernalillo & Calle Placitas.
I can’t tell you details about the fare because I was too young but it was classic (I do remember delicious sopapillas) and this goes down as my earliest and fondest memory of a GREAT Mexican place. We’re talkin’ small – there might have been 6 tables in the place. Unfortunately, it’s long gone now. If I have the intersection right, there appears to be a small metal-roofed casita there now. Does anybody remember this place?
Hi Tommy
Molokai Girl’s blog includes several pictures of Anita’s Mexican Food, which I’ve passed dozens of times. Now you’ve piqued my interest. I’m determined to find an old-time Bernalillo resident who can tell us all about Anita’s.
Bob of the Village People, there were a number of naturalist camps in the area, including one in Placitas and one in Corrales.
Gil
To add to the story, Anita Tellez’s husband got transferred to Postal Service headquarters in the early 70s. Anita opened an Anita’s Restaurant in Vienna, VA, which is a suburb of Washington, DC. A hole in the wall with delicious New Mexican food. It was so popular that there are now about a half dozen Anita’s in Northern Virginia. When I moved to Bernalillo from Falls Church, VA four years ago, I was stunned to see the ghost of the Anita’s sign. I have yet to find anyone who can tell me about it. If you google Anita’s, you’ll see photos of restaurants with the same sign.
Judy Judy Judy (Pardon, I couldn’t resist what must be a hackneyed yanking of your chain. On the other hand, https://tinyurl.com/bdhm7s97 ) Greatly appreciate your sharing the reference on Anita’s of Virginia as it was enlightening to learn of the possible initial establishment of “New Mexican Cuisine” in regions of the country beyond NM as exemplified by the recent popularity of “Mexican” cuisine across “the fruited plain”. [Woe is me, for not doing the same in introducing turquoise/Indian jewelry to the marketplaces beyond NM when I first came here in the late ’60s (with all due respect to those who traveled to NM specifically with the foreknowledge of its beauty and worth.)]
Alas, in light of Gil’s guideline to review only restaurants he has personally visited, I would hope that he might make an exception to phone the VA family to do a Zoom-dining sorto speak, gathering more information RE the birthing of Anita’s de Bernalillo and inception of Anita’s VA, given Gil’s penchant for provenanced prologues. In fact, I’d vote for Anita’s to have it’s on listing…sort of an emeritus status if you will. To me, the image of Bernalillo’s is so forlorn and needs some “color” in the Gone but not Forgotten section. Yo Gil, they even have a food truck (that’s mobile kitchen to you)!
RE growth: Anita’s de VA: Shades of the former Gardunos’, Little Anita’s of ABQ, Capo’s or present-day Range? Of course, that raises the old chewed-on-cud of when does a venue become a Chain?
Tellez Tellez Tellez…a rather uncommon name, IMHO, but I keep thinking ‘cute’ as I wrote the above. Have we become so jaded/old we have forgotten our very own anchorette, Marla of KOB…now bigtime LA? https://tinyurl.com/mv7z49j4
Hasta…
Somewhere among my incessant blathering in my review of Little Anita’s, I shared the restaurant’s history of how Anita’s in Virginia came to be Little Anita’s in New Mexico and Colorado.
I do not believe the Anita’s in Bernalillo is related to the Anita’s in Virginia. In fact, there is very little information available on the ramshackle Bernalillo restaurant. This website indicates Anita’s in Bernalillo is a historic site in New Mexico without providing context as to what this means. Nor does the official listing of New Mexico Historic Sites mention Anita’s in Bernalillo.
Roberto, the ball is in your court.
Gil, Thanks for posting. Like Tommy said, it brings back the memories of college days, few dollars, lots of food, decent chile and a lot of it. Even now, I would savor some of that. I understand that part of the reason it closed was due to a tragic death in the family.
Excellent review, Gil – nice find. Joline’s (not Jolene) review was spot on (she nailed the stuffed sopa).
Anyhow, this speaks to Mexican Kitchen #2 (now Garcia’s), as we’ve descried earlier in this post. The review kinda gets to one of my angles on this place which I didn’t really bring up. Back in the day (back in THAT day), some of us didn’t have a lot o’ walkin’ around $$$ and a place like MK, all the nuances in Trib’s review notwithstanding, was easy on the wallet (to say the least). That’s also what made it a great place.
Great to read your comments & memories, Roland. I LOL as I read your story. Your memory resonates w/ mine on the Mexican Kitchen. Like I said: it was a friggin’ couch cushion. UNbelievable!
Tommy, My memory of the Mexican Kitchen is like yours. It was in a building, small, on the East side of 4th. The first time I went there, I ordered the combo and a stuffed sopa smothered. The waitress asked me if I was sure that was what I wanted to do. I assured her that yes, I wanted to order that (because the only stuffed sopas I had ever seen were quite small). Imagine my amazement when she brought out the combo with a taco, enchilada and something else with beans and rice. Then she came back with another dinner plate covered with the largest sopa I had ever seen, covered in green chile, cheese, lettuce and tomato. I had a lot of carryout after I ate part of the very delicious sopapilla. Her regular sopapillas were wonderful with honey. I’m sorry Jim had such a bad memory. My friends and I loved that place. I do remember when they moved across the street. I also remember that everytime I saw the lady who owned and ran it, her hair was always perfectly “coiffed”. I never understood how she could be in a hot steamy kitchen all day and keep her hair in place like that. Good hairspray, I guess. She was a very nice lady and I miss her and the MK to this day.
Well…Jimminee Cricket…I don’t care what the Silvano family member says! I’m stickin to my ‘membrance’s location! And what about the folderol with the safe? LOL
As penance for the above, I offer this: Apparently this samwich recipe was made for Adam Sandler to make in the movie ‘Spanglish’ which I never saw….(for NM Newbies: Spanglish is a complicated, translation creation for stuff that did not exist when Spanish was created, e.g. karroh (caro) for car; tshehkeh for check (for younguns: a piece of paper one gives to another in lieu of cash); etc.) My question is: is there something missing re the samwich? http://tinyurl.com/6tnq4nr For me, it would be more relevant if you spread some ‘smashed’ avocado (which is in the title but absent from the recipe) on the toast and added, du-uuh, some chopped…not minced/pureed….green chile!!! Muy Sabrosa!!! Otherwise, what’s so Spanglish about it?
PS: Did that SoundWareHouse on San Meteo become one of the first rental places for video tapes for VCRs?
“Chow”
Jim,
I do agree that the “new” Garcia’s is on the west side of the street (just north of what was the Church of Christ – white building is still there). But my place was on the EAST side. This may be one of those deals like the old Silvano’s where my usually-good memory insisted it was on the West side of San Mateo. And sure enough …
In this case, the building I’m remembering was on the EAST side of 4th Street – pretty much across from the present Garcia’s, as I described above. When I do Google Maps, I see the very building at 4924. It’s actually not a used car lot, but an insurance company (National Insurance Centers).
So I searched on US Porcelain and spoke w/ a Hispanic gentleman who had that business (it’s closed now). He totally confirmed my memory: the place just to the north of him WAS the Mexican Kitchen – mainly had burritos & stuffed sopapillas (he recalled). He confirmed that there came a time when they moved directly across the street and were there a number of years before Garcia’s bought them out (or some other way took possession of the property).
Oh, I contacted the insurance company and spoke w/ a nice woman who told me she was born in ’76 (therefore didn’t remember the Mexican Kitchen). She did, however, tell me that she’s been there 10 years and that, before the insurance company moved in, the place had been a dentist/chiropractor’s office (How’s that for a combo?).
More than we wanted to know but there’s the history.
Where to next?
Hello Tommy
The Mexican Kitchen was located at 4917 Fourth St. N.W. In 1997, the Albuquerque Tribune’s restaurant critic Jolene Gutierrez wrote the following review on her Chowmondo column which included a terrific description of the stuffed sopaipillas:
Mexican Kitchen
4917 Fourth St. N.W., 344-5315
No alcohol. Major credit cards, checks. Smoking, non-smoking. Hours 9 a.m.-9 p.m. daily.
North Fourth Street has always been a road of urban-rural incongruity, a cluttered collection of feed stores and bowling alleys, neighborhood taverns, strip malls, antique dealers, and auto parts stores. The Cavalier Motel. Moses Kountry Health Food Store. Bob’s Burgers.
And it has always been home to some of Albuquerque’s more definitive New Mexican restaurants: the first Gardunos, Casa Benavidez, the now defunct Antonio’s and the ever-expanding Sadie’s. And, since 1970, the Mexican Kitchen.
Often people have stumbled upon this place only when the long wait at Sadie’s sent them down the road in a desperate search for salsa and chips.
But here there are no margaritas, no turquoise-and-pink chic, no zip, no zing. It’s rough around the edges, rough when you’re not Gardunos. The amount of ambience here could be stuffed into half a chimichanga.
But it is a place that serves up lots of food oozing in cheese and chile and baskets of crunchy, puffy sopaipillas. It is food that would make a weight-watcher cry, a paper towel greasy.
Mexican Kitchen loyals don’t care that the dining area resembles your uncle’s den, shaded in browns and ambers and decorated with sports trophies, mirrors, hanging plants and flea market paintings, holy cards tucked into their frames.
The menu here is fairly basic: combo platters ($7.70), burritos ($3.30-$7.60), carne adovada ($7.70). Even the Chef’s Special ($7.70) is your basic taco, cheese enchilada and chile relleno, a crusty thing with a chile as tough as leather and always, always, bounteous servings of cheese, cheese and more cheese.
My favorite dish here is good old greasy stuffed sopaipillas ($6.60), an enormous square the size of a James Michner novel that’s filled with creamy potatoes, ground beef, slices of sweet-hot green chile and beans, and covered with more chile and a gooey glop of melted cheese. It is not a dish for the cholesterol-conscious.
Mexican Kitchen generously serves up vast baskets of sopaipillas, but, alas, honey is served in those messy little packets.
Breakfast is also served here, and the huevos rancheros special for $2.99 ought to keep you chugging clear through dinner.
Service here is as eclectic as the stuff that lines the walls: Some are dedicated and energetic; some tired and simply going through the motions. Perhaps the uneven service is no surprise in a place that never quite found the same fame its restaurant counterparts down the road have. But if you’re traveling North Fourth, it’s still worth a try.
The Mexican Kitchen was relatively short-lived. It opened in 1970 and lasted less than two decades.
Gil
It was on North 4th street, west side, 4924 would be the wrong side.. Actually I have been searching for it for several years as I can’t believe such a popular place would ever close. I believe, but am uncertain, that it was 4917 which is now Garcia’s Kitchen. It may even have been Garcia’s Mexican Kitchen then but everyone just called it the Mexican Kitchen. Our memories are probably the same, everything was huge, which everyone but me loves.
Hmmm…
Well, maybe I remember the food differently – that happens. The Mexican Kitchen I remember was pretty good and the main point I was trying to make was their huge stuffed sopas – almost the size of small couch pillows. No where at any other place I’ve been (including places that offered stuffed sopapillas) did I ever see that. It was phenomenal.
I’m willing to respect your memory of a not-so-great taste/presentation. But did I get the location right?
Dear Tommy,
You have lost me. I remember the Mexican Kitchen very, very well. Back when I worked at a very famous (infamous) subsidiary of the Pubic Service Company everybody always wanted to go out for lunch at the Mexican Kitchen. On planes from Dallas I listened to people talking about how they couldn’t wait to get to Albuquerque to hit the Mexican Kitchen. I was dragged there at least once a week. God, how I hated that place! Back when I loved ALL New Mexican food (especially Silvano’s) I couldn’t believe such huge piles of crap. As much as I loath Chili’s and Applebee’s this was far worse, but there was a lot of it for cheap. So, if you gagged a little on each bite, they made up for it on volume. I may be the only person in the universe who felt this way.
No, you’re getting ahead of me (smile). That was gonna be my next venture. So let’s go there. Mexican Kitchen. You have the time frame about right – early 70s. North 4th St. – I’m gonna say 4924 (just north of what now appears to be US Porcelain; east side o’ the street). Like all good Mexican joints, in time they become used car lots. In this case, it’s now a used car lot but I can’t make out the name.
Here’s what I most remember about that place. Firstly, it was rather small, though twice the size of the original Sadies. What I most remember about is was their stuffed sopas. When you ordered one of those bad boys, it came to your table on a plate that it covered. I said “covered” – as in “from side to side”. I remember the first tine I went there w/ a buddy of mine and he recommended that plate. As I recall, options included green or red and beans & rice. He warned me I’d never finish it and man was he right. If my memory’s right, they eventually moved across the street and operated there for a few years. Eventually, they went out of business and Garcia’s moved in (where they are now). Does this seem like the right history? That’s the say I think it went. Anyone remember stuffed sopas at the old Mexican Kitchen? Starting to make me hungry just thinkin’ about it …
Tommy, Was Ms. Gutierrez’ place called the Mexican Carryout Kitchen. I remember it from the 70’s in a little place like that on 4th. It later moved across the street into a larger facility. They made dinnerplate size stuffed sopapillas with lots of chili inside and smothered. It was delicious.
I also remember an Italian place on Claremont between 2nd and 4th (I think) called the Casa Buon Apetito. All of the sauces were homemade. It was a great little Italian place, family owned and operated.
Then I remember a place on San Pedro just north of Lomas called the Taco Sombrero. It was run by an older Hispanic couple. They made the best food and there were only about 10 tables in the place. Today I think it is a shipping store.
I love this site, mainly cuz I’m a nostalgia freak. OK, who wants to continue down memory lane? To do this trip, it’ll help if – like me – you grew up in the North Valley. Go back to the 60s. See if you recall a nondescript white box-type building (about the size of a one-car garage) on the SE corner of 2nd St. & Osuna Rd. This was the Lark Bar. As a kid, I was of course too young to go to the bar. I had friends in Zia Gardens (just north of there). Growing up on Pueblo Luna Dr. (73oo N. 2nd St.), my mom used to send me down to Tower Market (NE corner, now a Circle-K) on my bike for cigs once in a while. 2 things: the cigs were only 35¢ and the clerk sold ’em to ME (a kid) w/o even batting an eye. My, how times have changed. But I digress …
Now let’s move to, say, the late 60s/early 70s. It’s not the Lark Bar that’s so interesting but rather the little hole in the wall joint just south of it (east side of 2nd St.): the original Sadies Cocinita. This was a classic cocinita w/ one small dining room. I used to watch Sadie run that old cast iron grill now on display at its N. 4th St. location. She cranked out some awesome chili from that spot, perfected her trademark salsa, and always had amazing sopapillas. I sensed at the time that the place was way too small for its own good and that it would outgrow the venue.
Sure enough, it eventually moved into Valley Bowl (just south of its present location on N. 4th St.), which worked out pretty well for a while. I guess the rest is (as they say) history.
It so happens I went to school w/ Sadies’ niece & knew her nephew well. It always amazed me now well the Lebanese culture mastered NM chili – took it to an art form.
Oh, back to 2nd St. Some years later, the little hole in the wall what once was Sadies’ Cocinita was rejuvenated by Elsie Gutierrez (Gutierrez’s were my neighbors down at the end of Pueblo Luna Dr.). Elsie ran the little joint for a while – don’t recall the name of it nor how long it stayed in business. What I can tell you is that – when I was a kid – I’d go to her house to play w/ one of her sons (“Danny”); she’d be making flour tortillas and offer me one. Friends, those were the real deal! Heavenly!
Just to finish off, what’s left of the original Sadies’ appears to be the little yellow building that is NM Auto Sales (per Google Nov. 2007).
I ate at the number 2 location of Silvano’s several times but never liked it nearly as much as I did the original even though the building was much nicer. My vague memory back through the mists of antiquity is that everything was heavier and drier. I really can’t be much more specific. I actually ate at Senor Froggy’s once too, I remember it as being pretty empty and specializing in Frog Legs, not the hottest and most sought after item in Albuquerque.
Well, well, well …
Gil, I don’t know you (wish I did) but you da man. So, Jim Millington was right after all. Who knew? That location just didn’t seem right – too far south. But here are now 2 data points that point to the same place. Your meeting w/ the Silvano family member is confirmatory. I’ll be damn! I really appreciate your doing this leg work – that’s really the only way to do it right. You proved my memory’s still working pretty well. I KNEW it was on the west side of San Mateo.
Sound Warehouse I kinda remember. Froggy’s may be “Froggy’s Photos” (a prof. photography shop?). So, I guess the new question I’ll pose here:
Who among us ever visited Silvano’s #2 on San Mateo ?
Thanks, Tommy. Your memory is quite remarkable. Froggy’s was actually Senor Froggy’s. I found an excerpt (below) from an Albuquerque Journal article in October, 2000 which confirms Silvano’s was followed by Senor Froggy’s which was succeeded by Joker’s Pub. The address was 2509 San Mateo, N.E.
It’s no joke: Joker’s Pub will be a “neighborhood-style” pub serving jumbo hamburgers, extra-large hot dogs, overstuffed sandwiches and an assortment of crunchy bar food in the former location of Senor Froggy’s and before that, Silviano’s. Senor Froggy’s on San Mateo near Interstate 25 had been closed for more than a year until Jerry Wiley, former owner and manager of Ned’s Restaurant & Bar, thought it would be an ideal location because there is little competition in the area. (Ned’s was sold last spring.)
There’s a lot of information on Google about Joker’s Pub, but nary a photo.
You should check out the La Risa Cafe in Ribera, NM. I’ve only been a couple times, but would love to go more if it were any closer to Albuquerque. They have delicious made from scratch food and their desserts are even better! It’s definitely worth the drive if you can make it.
http://www.thelarisacafe.com/TheLaRisaCafe.com/Home.html
Eee ho laah again Roland! YES! Cocinos de Carlos sounds familiar too, but maybe later???? Hee ho…maybe it’s Los Anos or the fact that, OK…I’ll (blush) confess, I never eat on the South side of any street so I can’t recall it being there!!!! Slainte (aka Salud) per St. Paddy’s Day!
BOTVOLR, Cocina de Carlos was the restaurant that prececded Los Cuates at Monroe and Lomas in the original building. Los Cuates operated in that building for several years and then added on and remodeled, I believe. Silviano’s was originally in the strip mall across the street and a little bit east toward San Mateo in a tiny little space with just a few tables. I ate at both places back in the 70’s.
My gut said Silvano’s preceeded Los Cuates at the corner of Monroe and Lomas, i.e. on the North side of the street. The entrance was on the west side, i.e. off Monroe St. and not quite as “elaborate” as today. I had a friend confirm my memory as well by simply asking ‘Where was Silvano’s on Lomas?” We’re talking the ’70’s. I also recall, but not specifically nowadays…LOL… a ‘dark cloud’ came over the place….something about a safe being broken into with surprizing allegations being made.
(Alas, maybe there was another one at another time elsewhere….LOL)
Hmmm… you might be onto something, Jim. 2403 ain’t right (that would be around Cutler Ave., according to Google maps). Near Menaul is getting better – I know it was much north of Lomas. Actually, I just did a virtual cruise via Google maps and it reminded me of recent actual cruises I’ve made driving in this ABQ neighborhood trying recall where this mystery place was. From what I see (the buildings, just the feel), I came up with West side of San Mateo, one side or the other of Los Arboles Ave. This is what looks/feels right:
Just south of Los Arboles, consider where you see Indian Teepee. It was that kind of building.
Just north of Los Arboles, consider where you see Premier Nails & Spa/Kim Ngoc Jewelry Repair.
Does that do anything for anybody? I’m trying to describe about where I recall the restaurant, but also the kind of quaint, 1-story building (wider north/south; shallow east to west). I don’t mean to be too anal about this. A picture would be great, but a tall order. Maybe I should give up and just leave this a a good memory …
Hello Tommy
I finally visited Silvano’s and spoke with one of the family members who own the restaurant. She confirmed that the original Silvano’s–on the south side of Lombas two blocks west of San Mate–preceded AND succeeded Los Cuates at 5016-B Lomas. She also told me that the second Silvano’s was on San Mateo north of Cutler and south of Menaul on the west side of the street. One of its neighbors to the north was a great record shop called the Sound Warehouse. As Jim Millington points out, one of the former tenants after Silvano’s vacated was indeed Froggy’s which was also short-lived.
Gil
Tommy, The slump block arches were on the short lived “new Silvanos” in their shiny new building on the West side of San Mateo, 2403 just south of Menaul. They moved there after ’75 and before ’78. I don’t think it survived more than 2 or three years. The building served several other restaurants for a while, the only one I remember was Froggy’s. It has since been demolished.
Thanks for your reply, Gil. Good links. And now you’re really got me scratching my head. For the life of me, the place I thought I remembered wasn’t that far south and certainly the cross street wasn’t Lomas. Ok, so assuming that WAS the place I remembered, does the part about the arched windows ring a bell? How about the slump block facade? And how about the entrance? Wasn’t it as I described (thru an east-facing door on the south side of the small restaurant – walk in and turn right)?
Thanks, too, for your comment Andrea. No, though I’m a native, sadly I no longer live in the Duke City (I’m working on that). But I come for a visit at least once /year. I didn’t know that Silvano’s was “reconstituted” as you describe. Yea! Since Silvano’s & Los Cuates are DNA-related, no surprise that they would have good rellenos. I recall good ones at Los Cuates. And (btw) much has been said about Los Cuates’ salsa – all true. It’s pretty much in a league of its own and I have to buy a few jars each time I visit. You know salsa is good when you sit at a table and can’t stop dipping it. They really got it goin’ on w that thick, smoky chipotle-spiked salsa.
Tommy (do you live here? If not you’re going to be bummed….), be aware that the “old” Silvano’s spot on Lomas is once again called Silvano’s – because the same family that previously sold/converted to Los Cuates is BACK!
I’ve been a few times and the rellenos are some of the best I’ve ever had.
http://www.abqjournal.com/main/2011/08/26/entertainment/arrange-the-reunion-old-fave-silvanos-family-recipes-are-back.html
http://www.silvanosabq.com/
Hi Gil. Say, I’m getting to be a nostalgia freak and am trying to settle something once and for all. I have read pieces about this “puzzler” on this site and couple others but the answers are inconsistent.
Back in the 70s/80s, there was a nice Mexican place on San Mateo Blvd. (WEST side) called Silviano’s (or possibly Silvano’s). As memory serves, it was clad in slump block (sort of brownish rustic bricks) and, for the 2 or 3 windows facing East, I seem to recall arches. You entered on through an east-facing the south side of the restuarant and, once you stepped inside, you turned right and walked a few steps north to where the tables were.
According to this article:
http://www.nmgastronome.com/?p=321
Silviano’s (or at least “a” Silviano’s) was bought out by Frank Barela and converted into Los Cuates (though I never remember a Los Cuates at the location I’m describing).
1) Can you actually remember the restaurant I’m describing? Wasn’t it Silviano’s?
2) Wasn’t it actually on San Mateo either just south of Marble Ave. or just north of Mountain Rd. – on the West side of the street??
Thanks for settling this bit of historical trivia.
And I really enjoy your interesting site.
Hi Tommy
I’ve asked a couple long-time Duke City residents with better memories than mine and they confirmed that Silvano’s had a Lomas address and was on the southwest intersection of Lomas and San Mateo. They confirmed that Silvano’s was bought out by Frank Barela who converted the restaurant to Los Cuates (named for his twin children). The Duke City Fix took a walk down memory lane some time ago, mentioning Silvano’s (incorrectly spelled as Silviano’s) several times: http://www.dukecityfix.com/main/search/search?q=silviano. The posters also remember Silvano’s being the predecessor of Los Cuates.
In a reply to another email (http://www.nmgastronome.com/?p=321&cpage=1#comment-20980), Jim Millington, a great friend of this blog and long-time Albuquerque resident, also shed some light on Silvano’s location.
This is great trivia. Thank you for letting me exercise my feeble memory banks.
Gil
Hey Gil – Is there any way to contact the owner(s) of the closed Dos Hermanos?
Hi Laura
The Albuquerque Journal’s article about the Los Hermanos closure named the restaurants’ owners. I don’t have any other contact information or them, but perhaps a blog reader might know how to get a message to them.
The loss of any New Mexico based restaurant is always sad for those of us who frequent mom-and-pops. A visit or ten to the Burrito Lady is in order. Let’s not lose any more local treasures.
Gil
Gil
Hi Gil – What’s up w/ Cesars on Lomas & San Mateo? The food tastes great, but the owner insists that he’s governed by a health law that prevents him from putting his salsa directly on the burrito – that his cooks can’t touch it, he has to put it into little containers that only the customers can handle. He won’t allow the cooks to even pick up the customer sized sealed container of chile, open it, and add it to the burrito. Why is this a problem for me? When I buy a burrito, it’s to go, on the run – I open it and eat it as is – don’t want to be struggling with unwrapping it, adding the chile, spilling some in the process, wrapping it back up, now no longer neat and tight, more burrito spilling out, etc…..So, I just didn’t eat there. Today I wasn’t sure where to get a burrito – Dos Hermanos closed – I have a brilliant idea to try Cesars again: I ask them to prepare the burrito unwrapped, I’ll add the chili, then they can wrap it up. Easy, ‘ey? No, a major hassle. The counter help couldn’t understand what I was asking, they weren’t at all helpful, I had to wrap it up myself, which resulted in a burrito “ball” – I’m laughing now – just a mass of tortilla squished up with stuff inside – whoever said I was a burrito/cigar/etc roller…..Please Mr Cesar – I want to eat your burritos – allow your cooks to open the little containers of salsa and put it on my burrito before they skillfully roll it into the handheld breakfast it’s meant to be. Also, love the free coffee with breakfast, but it was cold and no decaf. I also like your gyros breakfast, but will I be forever banished from the burrito……
Any help, Gil?
Hello Laura
The New Mexico Environmental Department has some very exacting requirements for food handling and food safety–and there are a lot of them. I tried to find the one requirement which covers the burrito situation at Cesar’s, but was unsuccessful. I encourage you to contact the Environmental Department which has an office in Albuquerque. You can reach them at 222-9500. If you do contact them and get an answer, please share your findings with us.
Gil
This is a followup to the posting from John L. in Jan. 2011 on Antonio’s. I have been there twice now. It is a pretty good place. It is a successor to the old Jack’s Pizza, originally on Central that moved to Gibson next door to the “Bird”. The salsas were very good. I tried two of them. I had red chile on flat(stacked) cheese/onion enchiladas with an egg (OE). The plate was hot. The whole beans (my preference) were very good. The sopas were hot and steamy light pillows served with real honey. The red had very nice flavor (NO cominos detected); not particularly picante, but good flavored. The rice was just rice; it usually is. Overall, it was a good meal at a reasonable price. I saw some other dishes that looked very inviting as they were served to other tables. I will definitely go back for more. It is a nice addition to the SE Heights/Kirtland AFB area.
I was in Albuquerque in Oct and came across an article by Gil Garduno. I must ask, are you the same Gil Garduno who was in the AF as a career advisor whose good friend was S. Cox? I must admit your picture looks like the Gil I know, your writing reads like the Gil I know, your love of food reminds me of the Gil I know. Are you the Gil I know?
John Bennett
Tis indeed me, my old friend. I’ve even chronicled one of our adventures in a review at http://www.nmgastronome.com/?p=204. More under separate cover.
Hey Big Al. I’d say you’re already looking in the right area. You might want to head a little bit east of there as well; into the Nob Hill area, they get some decent foot traffic there. I’d say the Oldtown and Downtown areas would be really good places to look as well…I don’t know for certain, but I would imagine real estate will probably be a bit more pricey than the UNM area, though.
If you’re willing to branch out away from foot traffic, you could look at the Coors and I-40 area. I know there are a couple of vacancies in the strip mall on the west side of Coors just north of I-40. And believe me, we need some new places to eat in that area…there is nothing to get excited about there, I end up having to go half-way across town for a good meal, it seems.
I just relocated to Albuquerque from Indianapolis. Moved here December 27th. I have been in fine dining for 7 years and working kitchens for more than 10. My goal is to open a new location of the restaurant I had been working before the move. I don’t know the area. The food is best suited for walking traffic and an experimental pallet. Cheap, Cajun, and spicy. The most expensive meal, whole plate, extra bread, and a drink, is only $8. if anyone has any insight as to a possible location with a lot of walking traffic in the Albuquerque area please let me know. Already scouting the UNM area. We don’t need a lot of space…
HELP! I’d just recommended my Sis et al stop at Jimmy Kelly’s during a visit to Nashville per my wonderful experiences of 18 years ago and especially for the (to-die-for) fried corn cakes served akin to our chips n salsa! Alas, I just belatedlly read reviews on Urbanspoon and several folks say the paddle boat of 1934 has ‘set sail’, as it were. Anybody been to JK’s of late or have a recommendation for a great experience they’ve personally had of late in Music City? Thanks
“Chow”
((((Blush))))
Gil:
You’re a long way from driving 10 miles each way just to get Wendy’s chili!
Rich Douglas, Ph.D.
An Old Hanscomite
Ouch, I’ve been outed. In my defense, I was 19 years old and you couldn’t find decent chili in Massachusetts….plus, I thought maybe a bowl of chili or two might help me stop that deadly jumpshot of yours.
Thanks Shuyler,
I had another heart attack a few weeks ago so I ‘m on a restrictes diet so I don’t go out to eat much. I had to give up Mexican Italian and most Chinese so I mostly eat bugers from Blakes. When I get all better I’ll be back. Suz…
I’ll admit it. I’m a shill for Bob of the Village People. He’s the Howard “what will he say next” Stern of the blog comment world. The only way your blog can get any better is with more comments from Bob and the ever elusive Suzie Queue.
Yeah, my comment count is still in the 50 range. I’d better step up my game!
Congrats to BOTVOLR for reaching 100 (ONE HUNDRED!!!!) comments on Gil’s Thrilling and Filling…..
What an amazing accomplishment.
On to 200!!
That is indeed an amazing accomplishment! Bob has been a very good friend (my unofficial publicist) to this blog (and to the state of New Mexico for that matter) for a long time. His comments are always enlightening, entertaining and very much welcome. I suspect Bob has a number of groupies out there who check out my blog just to read what he has to say. Congratulations, Bob. We look forward to hundreds more comments.
Gil
I love this blog, especially the photos. People made fun of me as I photographed my beautiful food orders across Ecuador and Guatemala; so I’m thrilled there are others with the same habits! Your restaurant recommendations have been spot-on so far. Never would have known about Middle Eastern Restaurant on San Pedro or Holy Cow without your reviews. Thanks!
Hi Gil,
I have enjoyed reading your blog for several years now & have found some favorite restaurants through your reviews.
I wanted to suggest that you try the burgers at the new Old Town Diner. I ate burgers at both Holy Cow & the Old Town Diner last week. The Old Town Diner was definitely one of the best I have had (ranks up there with the Outpost in Carrizozo). I would prefer a more substantial bun, but otherwise there is nothing I would change. The patty was hand formed, juicy & flavorful.
The collective silence engendered by the closing of Casa Vieja on this blog site is deafening.
Voted Best Restaurant in Albuquerque a year ago and not a voice raised lamenting its demise is astounding.
A restaurant with no middle ground only supporters and detractors.
It closed before I got to use my Groupon!!!
Count me as a detractor and I never got to eat there.
Had the good or misfortune to show up at the Gastropub on its last evening with a private shindig going on so never got to dine there either.
There’s a message there, I’m not sure though what it is.
More stuff for some of Y’all who might experiment at home (in the room where I store my snacks, beverage glasses, etc.) with possible subconscious visions of someday opening your own place…Go for it!
1) A couple of more items happening at the Los Ranchos Growers Market:
Oct 1: Balloon Fiesta Local Favorites I: guest chef, Kenny, the fishhugger
Oct 8: Balloon Fiesta Local Favorites II: guest chef Mia Maes sampling her herb rub on grilled Mananica lamb
The Market’s website is http://www.meetatthemarket.com/
2) Lest some of Y’all even grow your own to enhance your culinary creations, I happened upon this local site: http://2012abqgardens.ning.com/ whose Mission is:
“With this project we hope to inspire more people to grow some of their own food, while bringing people together and making these efforts fun and entertaining.
We also intend to attract media and political attention that will mobilize support and action for local food production, food security, and access to healthy nutrition for all.”
“Chow”
Hi Gil,
We just tried El Zarandeado Mexicn Seafood restaurant for the first time today. It’s in an old drivein at 6500 Central SE. We had their oyster rellenos and a molcajete sinaloense. The oysters were seved with a tasty mixture shrimp, onions (?) and mild peppers on them. The oysters themselves were rather bland. The molcajete sinaloense was wonderful. Fish, shrimp, and octopus served in a wonderful tasty sauce that was boiling when they set it on the table. Quite yummy. Give then a try.
Instead of same old coffee to wake Y’all up on Saturday Sept. 17th, how about tasting several varieties of salsa being offered by Dennis Apodaca of Ezra’s, Sophia’s, and Jo’s Place, to do the trick! Kill two birds etc, by meandering around the rest of the Los Ranchos Grower’s Market, by the Village Hall on Rio Grande, as part of their usual Saturday schedule from 8 to 11 AM.
“Chow!”
Hey Gil! Just wanted to stop by and invite you to our NEW location. Cheese & Coffee Cafe DownTown now has a second location near Old Town. We would love to have you stop in and have some lunch, feed back is always greatly appreciated.
We’re located at
119 San Pasquale Ave SW 87104
505-242-0326
We look forward to meeting you soon.
Devon Ortega
Gil,
I look forward to receiving our copy of the New Mexico magazine every month, and to
your occasional articles. This month was especially rewarding, as I loved your paean to New Mexico chile. And now I also know what you look like!
On another subject, I just had one of the best pizza’s I have ever tasted. It was the
Margarita pizza at Joe’s Diner in Santa Fe. It is not a big cheesy, meaty red-sauced American style pizza, so many folks might be disappointed. Joe makes them for only a
few weeks during this time of the year with absolutely fresh heirloom tomatoes,
in-house prepared mozzarella cheese and freshly made dough. I especially like it with sausage, but it tastes great without any added toppings.
Thank you for the kind words about my paean to New Mexico chile. It was a fun writing assignment to complete. The biggest thrill was meeting the Hatch chile farmers who supply Mary & Tito’s with their incomparable red chile. They are a wonderful family which puts their heart and soul into growing the best chile in the universe.
As for my picture, it explains very well why broken mirrors and years of bad luck darken my path. I only hope New Mexico Magazine subscriptions aren’t cancelled as a result of my picture.
Gil
Your article in New Mexico Magazine was a win/win for me.
The first win is the article.
Hatch is a trip my wife and I will plan including a GCCB at Sparky’s.
The second win was right there on Page 5.
Your picture which, in my opinion, has you looking none too thrilled to being photographed.
I’ve only seen Yoda prior to this.
You look much taller than he.
Hi Bruce
Thanks for the kind words. You’re a great straight man.
Your feedback and the green chile (sic) alert feedback from Bob of the Village of Los Ranchos were so timely because New Mexico Magazine’s September, 2011 issue just hit the newsstands. The magazine celebrates the Land of Enchantment’s harvest season and includes an article I wrote called “Getting Kinda Chile.” It’s a paean about New Mexico’s most coveted crop, our beloved chile. It’s a celebration and a love story and it won’t be published online. I hope everyone rushes out and buys a copy or three.
Best,
Gil
Hi Gil
Love your site and value your opinion. Just wanted to see if you’ll try and review a couple of places.
1) Papa Burgers 4th & Osuna
2) The Cube Nob hill
Thanks looking forward see your review.
Lupe
Hi Lupe
Thank you so much for the kind words. Here are the links to my reviews of Papa Burgers and The Cube.
Buen Provecho,
Gil
Gil,
Thanks for this blog, you’ve turned me on to many good restaurants over the years. I like your writing, even if I have to look up a word or two, now and again. I dont always feel exactly the same about a place as you do but understand your praise and your criticism. You do a service that true New Mexican foodies appreciate.
A freekin reduction in price? See where!
Disclaimer: I may be remiss, but I do not remember any one of your astute Commentors pointing out where to get the best Fried Clams in ABQ and therefore must enter Y’all into the world of Les Chaines…sorry, I’ve been following the idiocy of the masochistic (?) dudes up and down the Pyrennes on bicycles in the ongoing La Tour de France on cable VERSUS and slip into the language of the countryside…no, am not a cyclophile, but views of the countryside are spectakkuular!!!
Therefore, lacking the funds to fly back to Woodman’s in Essex MA http://www.nmgastronome.com/?p=5408# comments where the Fried Clam was invented, I make the following note welcoming corrective input where to go in ABQ!!!
I happened upon Red Robin per my G-son’s fav a few years ago for a birthday. As such, I stumbled upon their Fried Clams which, IMHO, were superior to the mostly “batter” versions offered by the “Fish Expert” Red Lobster.
Two days ago, I found they reduced….yes, REDUCED…their price by at least a buck. While the admitted reduction in size may or may not be proportional, the price/size ratio, the reduction is great for my size appetite as well as may be considered contributing to our national “Obesity” crisis. (I’ve already chided them about their use of Heinz ketchup!!!)
(Personally, I recommend asking for a substitution of the ‘fried’ STRINGY onions for the French Fries.)
“Chow!”
Gil,
I am a big fan of the website you have here. I check it nearly every time I have no clue where to go and get some good food. Have you ever considered having your own T.V show? I feel it would be excellent programming…
I’m struggling on a decision between three sandwich shops downtown for the title of greatest, the nominees are :
1.) Al’s Big Dipper 2.) Gold Rush Cupcakes 3.) Friends Coffee and Sandwich Shop
I’m curious too know what you think of these.
Hi Gil
This is Luu. I would like to invite you to come and taste our Vietnamese food at Kim Long Asian Cuisine, at 2325 San Pedro NE. This is a family own restaurant and has been opened since 09/09/2010. I’m looking forward to see you at Kim Long Asian Cuisine.
Hooraay!! Menu bar at the top is back. Love it. Thanks, Gil. John L
Eh…understandable if umbrage taken by pushing the noodle per posting…but if you Readers want some friends to come to The Q etc. to enjoy the gustatory delights Y’all extoll, consider sending them here http://www.itsatrip.org/winter/
Hi Gil
I read your blog back in 2009 before my first trip to NM. Hope to be visiting again in July of this year. I see I have a lot of reading and catching up to do! Thanks for this wonderful blog with excellent writing and beautiful pictures~ glad you are still here!!
Fellow foodie,
Lisa
Hi Gil, Just tried Antonio’s Cafe and Cantina at 5409 Gibson SE–right next to the Bird Of Paradise–the same folks own both. They have a somewhat limited menu but what they serve is excellent New Mexican food. Their salsas are quite flavorful and nicely piquant. They make everything on site. Very good rellenos, and tamales. The latter have one of the highest meat to masa ratios I’ve seen. The carne adovada was tasty and so tender it tended to fall apart when you stuck a fork in it. Sopapillas have a wonderful flavor and were truly pillows of pleasure served with real honey. Service was attentive and cordial. Prices are low and when I went to look at their menu on line I got a free meal! Give it a try.
Was referred to your site by Abiquiu, New Mexico facebook page. What a great site!!! I love not only eating food, but reading about it. You recommendations will be especially useful to me when I visit your area in June. Keep eating! Then keep telling us all about it!
Great site. Any plans to make it easier to see current ratings for the listing of restaurants by city? Current ratings at the top of each review would be nice. Keep of the great job!
Thank you for the kind words, Charlie. My site is constantly evolving and I continue to explore ways to make it more useful to readers. It’s been my goal to present a “highest rated” page for various types of restaurants (i.e., barbecue, Japanese, etc.), but haven’t been able to develop something that’s presentable.
Thanks Gil,
New blog really looks great and works well. Small nit–date amd time on the comments could use a space or two between the date and time and I for one have no idea what the “at” after “am” and “pm” stands for.
John L
Wow, what a remake of your blog! Looks zippy but I for one liked the menu bar at the top of each page like you had in the old version. John L
Hello John
Unfortunately there was a bit of a trade-off in selecting the Web theme now on the blog. The new theme allows readers to view comments for every review and makes it easier for them to submit their own comments. It also increases the viewing real estate for each review and facilitates the process for readers to “subscribe” via Real Simple Syndication (RSS) to new posts and new comments. Unfortunately there’s no way, with this theme, to include the “pages” menu on the header. I’m still working on other modifications to improve the page.
Gil
Gil,
Love your site and all the wonderful suggestions to eat! I live in Corrales and am looking for a place close by to purchase or eat sweet/dessert tamales, filled with raisens and/or pineapple. Know of any? Happy Holidays!
Wendy
i have been browsing your site for a while, and wanted to send you a note about how wonderful it is. my parents are visiting santa fe for thankgiving week, and some of the recommendations on your blog have been so helpful in directing them to santa fe restaurants that i just don’t think of visiting myself.
many, many thanks for your blog and your pithy writing style. i love reading your reviews, even for restaurants that i don’t think i will ever visit, because they are just so well-written and fun.
cheers!
Gil,
You might want to try Rodeo Grill at Wyoming and Montgomery (In the old Range location). Best milkshake I’ve ever had (biscochito flavour, no less). Would be interested in your opinion of their take on chicken and waffles.
Best,
m
Hey Gil,
Just had a great meal the other night at North Inspired Cuisine- a newish restaurant in the east mountains off 14. It’s certainly a little pricier than your average restaurant out this way, but well worth it. The setting (an A-frame building) ambiance, service and food (modern cuisine) were all spot on. I’d definitely recommend checking it when you have the chance.
Cheers,
Luke
Gil, thanks for all your guidance. I moved away from Albuquerque in 1976 but, still have family there. On a visit this week I had the opportunity to eat at Mary and Tito’s, El Bruno’s, and Sophia’s Place. All memorable meals. I’m a fan of TripAdvisor reviews but, when it comes to Duke City food (or any where Gil eats), I trust your refined palate.
Hi Gil and welcome back from Boston. Your review of Mike’s Pastry reminded me of how much I miss the, now defunct, French Corner for their wonderful pastries and tasty meals. Their animal pastries were particularly fun. 1) Did you know the French Corner? 2) If so can you recommend an alternative? Le Chantilly produces nice looking pastries that don’t taste like much. The French Riviera does some nice stuff but their range is limited. Any sgae words much appreciated. John L
Gil
Just had a very good lunch at Nick& Jimmy’s Bar& Grill in the old Johnny Carino’s location in restaurant row just
below Jefferson off I-25. The pasta with proscuitto& red peppers was excellent as was the braised lamb shank. The bread was baked in house & everything that came to the table was fine, he atmosphere was comfortable, the service was precise but un-fussy.
Apparently the operation is run by the owners of Yanni’s Greek Restaurant in Nob Hill and ( In this case ) practice makes perfect. We’ll be going back frequently to go through the menu…….we were Very pleased
Dave
Gil,
Love your website. After moving from Seattle two years ago – we were kind of lost – in terms of finding exceptional food/restaurants beyond New Mexican/Mexican cuisine. Don’t get me wrong we love that – but diversity is the spice to life.
You have helped a great deal in our search for wonderful restaurants and amazingly good food! We have discovered many wonderful unique/small/family restaurants that we could have easily overlooked.
I still miss my fresh seafood. But NM has an abundance of great dinning options.
Please review Jennifer James 101. Wonderful place. P & J
DNP – Check again – Link to Gils review of Barelas Coffee House is easily found in the Albuquerque Restaurant Index.
Love the blog but I think you are WAY too nice sometimes!! I was shocked to not find a review of Barelas Coffee House (corner of 4th and Bridge/Avendia Cesar Chavez) unless I missed it you absolutely need to check it out especially if you like Cecilias since that place cannot hold a candle to Barelas. Also my new favorite is Goldrush Cupcakes downtown (glad to see gross Cupcake Fetish gone, which I think is a chain by the way.) Goldrush is totally local run by a family or mother daughter duo from the north valley. Basically sandwiches but the speciallty cupcakes are worth the whole visit so good! Try and check it out soon! (corner of 7th and Tierjas)
Was happy to come across this site.
Do you take requests for places to review? Whether you do or don’t, you owe it to yourself to visit Rasoi on Yale south of Central. Probably the best Indian food I’ve had since New York.
Didn’t see them on your site.
Thanks
Glen
Gil,
You have GOT to go to Cosmo’s Tapas. The best meal I’ve had in a really long time, we tried eight (yes EIGHT) of their tapas dishes, and I have to say hands down, that the Artichoke with goat cheese was the best of them all (we had two helpings). It was a beautiful dish with such vibrant flavor; even my fiancee, who doesn’t care for artichokes, loved it. The scallops were also phenomonal… tender, cooked and seasoned perfectly, plus a nice presentation. The chimichurri skirts steak was also well seasoned and cooked just right.
The service was fabulous, very attentive with suggestions that were spot-on. The owner came over to check on us several times. He even gave me a complimentary glass of wine, but probably because we tried just about everything. He said the desserts were the best thing on the menu, but unfortunately we were too stuffed. The atmosphere is casual, with a nice patio and water feature to drown out the noise coming off Central. So much better than we expected, and well worth the price. I’ve already got my next meal planned and am taking an out of town guest there soon; we all know how hard it is to take someone who only wants the standard Mexican fare when they visit. You’ve got to try it. Let me know what you think… we’ve agreed on just about everything else thus far!
Fork cheers!!
What a great resource!! I’m going to check out Cecelia’s cafe today because of your site.
BTW, check out a great new sandwich, breakfast and coffee place in Rio Rancho (at Southern and Unser) called Tea’s (891-9522). Great food, reasonably priced, great service and atmosphere. Finally, Rio Rancho has a cool place to hang out!!!
Thanks for the blogs!
Pattie
Hey Gil,
As alway, I enjoy reading your website and appreciate your insight. Recent;y a new place popped up called Cosmo’s tapas, where the old Martini Grill used to be. Thoughts?
Gil,
As you know, my son is a police officer in Phoenix. He told me the other day that Richardson’s New Mexican restaurant caught fire and burned down! Hopefully, they will rebuild!
http://blogs.phoenixnewtimes.com/bella/2009/07/breaking_news_richardsons_cuis.php
july 20th,2009
I am in a panic. Today is my son’s bday and he wants to go to a restaurant in Albuq or near that serves wild game meat. Please help,
God Bless, Vern
Gil
My wife and I just drove back to Albuquerque from Ruidoso, opting for the route north from Carrizozo through Corona, Willard, Estancia and Moriarty. In Willard we stumbled upon a delightful little place, the Willard Cantina & Cafe ( http://willardcantina.com/ ). It was bright and cheerful, friendly and the food was quite good. Finding a place to eat along that stretch is difficult but this was a winner.
Gil,
First, I want to commend you on a wonderful site – thank you for taking the time to compile all of your research for the rest of us. Enjoying a great dining experience is one thing, but actually having the gift to put it into words is another.
Second, I had a question for you which you may or may not be able to answer. I am currently living in New York and am preparing to relocate to Santa Fe. I’ve been working in finance for the past 4 years, but have over 12 years experience working in restaurants as a bartender and a server and plan on seeking this type of employment upon my arrival in Santa Fe. I have quite a bit of fine dining experience and have worked in some well known 3 star, celebrity chef owned restaurants in NYC, but am concerned that my hiatus will hold me back when searching for a gig in NM. Do you know anything about the politics of the biz in Santa Fe, or even better, would you be able to recommend a good starting place for me? Any help would be greatly appreciated.
Thanks so much!!
Hallie
Gill – Thanks for the reply – I sent a message to you
Please check that email
MG is excited at possibilities
By the way this site just keeps getting better and better – I pass it on to all my visitng VIPs so they have an idea of where to visit on thier stays in the Duke City
I am going to have to take some time and go through the whole site again and get ideas for special occasions
Thanks for your dedication to those of us who really enjoy the “breaking bread”
I am thinking we will try something out of the norm – you have that covered in depth
Brian G
Great website! I found it doing an internet search on pupusas in Albuquerque, and found your article on the Pupusería y Restaurant Salvadoreño. I noticed a Pupusería recently at the corner of Gibson and San Mateo. Is this the same one as in your article, just a new or changed location? By the way, this is not the first Salvadoran restaurant in Albuquerque as your review states; there was one in the late 90’s for a while at the corner of Montgomery and San Pedro (the name escapes me now). They had great aguas frescas.
Hello Caryl
You might be thinking about Steve’s Gastronomic Page at http://www.eskimo.com/~sockeye/. It is a wonderful resource–very well written by my friend Steve Coleman.
Gil
Gil,
I live in El Paso, Tx. Am I crazy or didn’t you used to have reviews of El Paso restaurants and surrounding areas. If so, what happened to including these in your blog? You were our accurate guide for many a restaurant.
Thank you…Caryl
Gil- Great blog, much appreciated. Cazuelas in RR seems to be MIA from your blog. I have also enjoyed good Italian meals at Buca di Beppo in ABQ. Yes, I know it is a chain, but I found the food to be quite good, although my favorite, the pork medallions have been removed from the menu. They have a wicked good apple-gorganzola salad also.
Gil, you should give Pars Cuisine a shot. Some of the best service in town and I have never had a meal that disappoints.
4320 The 25 Way Suite 100 Albuquerque, NM
http://www.parscuisine.us/
I maintain the web site for the Chamber of Commerce. Is it OK if I use links to your reviews on various Chamber member restaurants’ ads in the Chamber web site?
Hi Gil. Great blog. Very informative. My wife and I are considering relocating from the CA Bay Area, and we used your restaurant comments as a guide during our recent stay. It seems that Albuquerque has a lively restaurant scene, and your blog is a great resource to seek out the real gems that are sometimes overlooked and to avoid those places that may be overpraised. We appreciate your willingness to keep the site going. Well-written, too. Thanks
Now, every time we get ready to go into Albuquerque my wife asks if I’ve checked Gil’s website and found a new restaurant to try!
Gil,
I just added your site to our Blog to help out of town visitors locate great places to eat! We have an annual sporting event that bings a few thousand people to Albuquerque.
http://www.dukecitybmx.org
Thanks!
Michael
Impressive blog with the power to make a visitor hungry!
Wow!
Suggest you visit our website (www.organicbalsamic.com) to check-out the traditional-style, 12 year old balsamic we are making with our own estate-grown organic grapes in the little mile-high adobe village of Monticello, NM.
Just having our first releases.
Good stuff.
Hi Gil! Just got back from a camping trip during which we passed through the town of Hatch, home of all those great chiles. We discovered a great burger joint that possibly has the GREATEST burger I’ve ever had. It’s called “Sparky’s” and is found at the corner of NM HWY 26 and Franklin Street, just as you enter the town proper. The “world famous green chile cheeseburger” was juicy, flavorful, dripping with cheese and chiles, and the fries well done. They also served brisket, pulled pork and a few other items, which I could not sample in one visit. I can vouch for the yummy espresso drinks, however. Even the pineapple coleslaw was fresh and tasty.
If you are ever in that area, check it out. The shop is hard to miss as it is festooned with oversized restaurant icons which include an old Colonel Sanders out front on a bench.
And while I’ve got your attention, I’d like to send you a “thank you” for all the great recommendations. You saved our bellies when we first moved here 5 years ago. Turns out that my husband and I agree with your reviews of all the restaurants we’ve tried so far. That’s an amazing record!!! Keep up the amazing job!!
Love your reviews and often browse through before one of my many trips to New Mexico.
I do wish you could give a passing mention as to whether places have any vegetarian options listed on the menu.
Recently had an amazing meal at Shohko Sushi in Santa Fe and was surprised you didn’t seem to have visited yet.
Keep up the good work.
Gil, you may want to try Best Lees at 7900 Carmel Ave NE, Ste F Albuquerque, NM 87122. I think the flavors even surpass Ming’s for a lunch special. Can’t wait to see what your reaction is.
Incidently, India Palace at Montgomery and Wyoming has been renovated. The food was alway top-notched and now the decor matches.
Mike
Hi Gil,
I like the addition of the links to other sites in your recent reviews. I’ve thought for some time it would be nifty to have a link to the on line menu–if there is one–of the restaurant being reviewed. Googling them is not that big a deal but having a link right there to see other offerings, prices and the like would be cool. John L
I have enjoyed reading through your website. As a frequent visitor from California to New Mexico, I have enjoyed many of the places you have reviewed and find your ratings to be in tune with my own. I would like to make two suggestions for a visit: Angelina’s in Espanola is one of the most unique SW restaurants I have visited. They feature lamb as one of the meat choices for their SW dishes. Simply excellent. Also, Tia Sophia’s in Santa Fe. I enjoy their blue corn enchiladas, but my husband uses their green chili stew as the gold standard.
Hi Gil-
I LOVE reading your blog. I have discovered some great restaurants through it. 2 of my favorite places to eat haven’t been reviewed yet, and I wanted to find out your opinion of both. The first is the Village Grill in Moriarty. Best hamburgers I have ever had (yes, I have eaten at Bobcat Bite and other better known places…Judy’s burgers are better). The second is Farina Pizza on Central and Edith. Excellent.
Thanks again for doing what you do!
Ryan Scott
Gil,
Is there a restaurant in Albuquerque area that serves PEKING DUCK? I think there’s one in Santa Fe, but I don’t want to drive all the way over there just for it.
Hi Gil –
I wanted to let you know about a new place to eat in Los Ranchos. It’s owned by a friend and I’m helping him get the word out.
My apologies if this isn’t the right forum to send this info, but I’ve been all through your website and couldn’t find a way to email this directly to you. Hope you can stop by and check it out. Their Reubens are the best!
Best,
– Amy
PRESS RELEASE
February 23, 200
For Immediate Release
Contact:
Dan Brittingham
505/345-4029
hurleysbistro@gmail.com
Hurley’s Coffee, Tea & Bistro Opens on 4th Street NW
Fourth Street, between Montano and Osuna NW, is home to a new bistro that serves breakfast, lunch, four varieties of freshly ground coffee, and nine blends of Tea Forté’s handcrafted, gourmet teas. Now open at 6100 4th Street NW, Hurley’s Coffee, Tea
& Bistro offers a casual atmosphere with high-speed wi-fi, a fireplace, big-screen TV, and indoor and outdoor seating.
Hurley’s made-from-scratch offerings include soups, sauces, relishes, tarts, scones, pastries, jams and jellies. Breakfast features omelets, huevos rancheros, build-your-own and grab-and-go breakfast burritos, pancakes, Belgian-style waffles, and a hearty Irish Farmer’s Breakfast. Lunch offerings include grilled panini, soups, salads, daily specials, and mouthwatering Reuben sandwiches. Hand-battered onion petals, homemade seasoned chips, hand-cut French fries, and fresh spring mix salads are offered as sides.
Hurley’s serves breakfast, lunch, desserts, and hot or iced coffee and tea, seven days a week –Monday to Friday from 6:30 a.m. to 3 p.m., and Saturday and Sunday from 8 a.m. to 3 p.m. Breakfast is served until 11 a.m. on weekdays, and Saturdays and Sundays until closing.
# # #
Hey Gil! I’ve been reading you forever and have a question that I know you’ll be able to answer. What are your favorite restaurants to see art? Any bars where one could grab a drink and see some great photography or other local art?
Thanks!
Gil – As relative newcomers to Albuquerque, and advocates of locally owned restaurants and businesses in general, my husband and I have enjoyed using your site as a guide to discovering some dining treasures we probably would not have found on our own. Many thanks for your efforts on behalf of us foodies!
Not sure what your take is on recommendations, but would like you to consider a visit to Ko Ko Ro Japanese, located in one of our numerous little strip malls on the south side of Menaul, between San Pedro and San Mateo (same one Caruso’s is in). Place is small, very clean, inexpensive, and, most important, good food. Family business, Mrs. is from northern Japan. We spent 4+ years in the Tokyo/Kanagawa region of Japan; visits to Ko Ko Ro bring back memories of those years. One of the only restaurants in the city serving true Donburi dishes. Katsudon (one of my husband’s favorites) is excellent! I am always fond of curries, and theirs is quite good. Hope you’ll give them a visit. Your endorsement is good for many of these little gems! Thanks, and happy eating!
Gil, I like your reviews. I use to be the editor at chefmoz.org for Rio Rancho and a few other areas, but I quit after a few years, considered a blog like you have but never got around to it.
I have a flickr account which is the main reason for this post. While looking at a photo, and doing some research, I found you did a review. I referenced your site in the photo description. I just wanted to know if you had any objections. Here is my page in question.
http://flickr.com/photos/poncho_nm/3230743922/in/set-72157613033620966/
Thanks in advance.
Rich Sanchez
First, thank you so much for this site. As a visitor to NM I have often used your excellent reviews to surprise my wife with wonderful eating experiences. You make me look so smart. Second, I appreciate your reluctance to add to New Mexico’s DUI count by avoiding cocktail talk, but a list of places that also feature wines made in New Mexico would really add to my dining experience next time I’m in ABQ. It seems very few NM restaurants have any faith in NM wines and I find this odd coming from California.
Thanks again,
Tim
Gil….do you know what the lime drink was served at the Tocororo Cafe in Madrid. I am devastated that I won’t be able to have it any more…I never figured they would leave so I didn’t find out what it was. It looked like a milk shake….lime flavored…did you have it?
I love your site…the BEST!
Thanks Liz
Wow Gil – you have really done a lot of great new things with yor site/blog. I provide it to all my visitors from DC and other offices – they love it and use it and praise it.
What a great resource and new look!
Keep up the great work
From the trees
BG
Your website is a gift. After years of trying, we finally visited northern New Mexico. The second time we went, she fell in love with it as much as I had. We now have a time share in Santa Fe.
We previously just went to Albuquerque Old Town. This is not the cuisine (or even the food) I remembered. We now have a source for dining suggestions.
I printed one of your reviews and showed her. She immediately wanted the web address.
I don’t mind the organization. This is the way it is in yellow pages. I prefer the browse function.
p.s
I know well left/right confusion. My father soon realized when he sent me to shut off the water, he could get a blast as often as the desired shut off. I caused “train wrecks in folk and square dancing.dancing. When left/right is a careful decision, things do not move as fast or even move at all. We cross dominants have to stick together
what about Mannie’s
Like the general format of the new blog but the tytpe is way too small. Could you add a feature to allow the user toadjust the tytpe sixe?
Your old website/blog was wonderfull, and I thank you for it.
Your new website blog is horrendous my good friend. It is not user friendly, but the old one was.
I have to tell you, I am going to have to give up. Thanks for your previous service, but goodbye because the new format simply “sucks”.
Send me an email if you go back to a wonderfull user friendly format, but I refuse to navigate this new horrendous “improvement”.
Dan
Gil: Just discovered your website and can’t wait to read more of it. Quick question: I haven’t found any reviews for Socorro restaurants. We discovered Socorro Springs when checking out NM Tech for our son and love it. We’re from Texas, so I’ll look forward to your comments on NM restaurants as we explore more of the state.
Hi Gil. I just checked out your blog, and really like it. I’m the founder of La Cocinita Magazine, which you may or may not remember… Anyway, I wanted to encourage you to check out Sofia’s Place on 4th street. They do a really good job there. It’s where the old Fajitaville was on North 4th street. Thanks for sharing your adventures!
I miss the alphabetized listings-Not sure what other header the restaurant I want to read about is under.
Help Gil!!
Gil:
My husband and I thoroughly enjoy reading your blogs. We’ve eaten at almost every restaurant that you have reviewed and have fun comparing our likes and dislikes to yours. Through your website we have discovered a couple of local neighborhood gems – Hua Chang and Mick’s Chili Fix. Thanks!
Theresa
PS: We were wondering if you are going to review Barb’s Place in the near future?
Hi Gil! Been a fan of your site for the past couple of years and have recommended it to many, many people. Very nice job on the new layout!
Cheers, Dave Draper, “Planetary Petrologist”, Institute of Meteoritics, UNM
Hey Gil,
I moved to Albuquerque a few months ago and your site has been a godsend in helping me navigate the thicket of eating options. And I love the switch to a wordpress blog — far more attractive.
That said, I must say I agree with earlier posters that the new site architecture makes it very hard to find what was the most useful part of the old site: the consolidated scores by genré, which made it easy to figure out where a good place was to get some X cuisine.
I’m a web designer/developer and have some experience with WordPress. If there’s any way I can help facilitate the re-creation of that resource, just let me know!
Thanks.
Gil
Were coming to Albuquerque to visit I was glad to find your website. We are always looking for a Brazilian place to eat. Which when I found your site there were 2. One we have ate at before the other we haven’t so were looking forward to trying the one we haven’t ate at. But I want to ask you on tv I saw that there was a restaurant there called Perrenials that Neil Patrick Harris from Doogie Howser MD his parents owned. They sayed it had great Breakfast & Lunch. I can’t find any imformation on it. Can you help me or tell me any thing about it. Thanks Daina To respond Please send me a Email so i’ll get it in time. I might not make it back here before we leave. Thanks
Hello Laura
Welcome to Gil’s Thrilling (And Filling) Site. I hope it leads to you experience many great meals in New Mexico.
There are a number of reasons your dining experience at Barb’s was different than mine. I’ve visited Barb’s only once so that review is a “snapshot in time”–essentially what I experienced during that sole visit. On that particular day, Barb’s was spot on. I hope to visit Barb’s again soon and will update my review with my impressions of that particular visit.
Kudos for bringing it to the attention of the staff that you weren’t satisfied with aspects of your meal. It’s very easy to criticism in public when in fact, we do more people a service if we bring up any issues with the restaurateurs.
Gil
I’ve been meaning to come to your website ever since Sophia’s introduced me to you via your recommendation of them to Diners, Drive In’s & Dives. I always thought I would one day recommend them as well, but never got around to it. Thanks for doing it!
Anyway, I’m here, and read with interest your review of Barb’s, which I had just tried from a recommendation on Duke City Fix. My experience was almost the opposite of the 2 of you. Did I just hit them at a bad time (11:30am on a Thursday)? The sopapillas were excellent, and I like the large glasses they use for iced tea and water; also the complimentary chips & salsa, which you point out on your site is fading from New Mexico. But the food was cold and tasted “warmed over”. The staff was very accomodating and nice, offered me a different meal, and checked on my problem. But their response was that they spoke to the cook, and checked “the warming trays” and everything was fine. So, it appears that the food is precooked and kept on warmers. Is that true? How can I experience this amazing New Mexican food the 2 of you enjoyed?
I agree with you on Marlene’s – a great, fresh ingredients, New Mexican diner with some dishes different than the standard fare repeated around the city. Marlene is wonderful, just as you describe her. We only found the place by driving by just as a girl was putting out the A frame sign on the street.
Thank you very much for your expressing your ideas and concerns constructively.
Please understand that the old Web site was optimized for one monitor resolution (1024X768) and one browser (Internet Explorer). The many visitors who view my site on monitors with different resolution settings or browsers such as Firefox or Safari were subjected to a Web site which did not display properly. It was easier for me to move to a blog platform than to resolve the display issues.
That being said, I will look to incorporate the aspects of the old Web site some of you mention. I’m relatively new to blog technology so please bear with me as I work this out.
I preferred the old format where is was easy to see how the restaurants in each category were rated. Now one has to open every review to find a highly recommended restaurant and this is very time consuming, especially for New Mexican food. Would appreciate your adding a feature to allow one to easily scan the ratings.
Gil,
I, like Greg, am having the same problem with your new format. It is SUPER FANCY, but it much more difficult to navigate to get information. Your previous website wasn’t as fancy, but it certainly was efficient for us readers. It was really helpful to have more of a ‘table’ layout vs. a ‘text’ layout. Plus, I miss being able to take one glance and see where you’d eaten the past month. Some of us live vicariously through your eating experiences! 😉
I’m not trying to criticize… just giving my opinion. I realize how much work it is to keep this organized. We appreciate it!
Cheers!
-Drew
i just stumbled across your blog — it’s wonderful! and making me so painfully homesick.
thankyouthankyou and thank you for all the wonderful photos!
xoxo
coco
hogfarmstudios.com
Gil, I have been using your former website for the past year to discover new places try. It was very informative, very accurate and a pleasure to peruse. Thank you very much for spending your time and effort in creating it and keeping it updated all these years. The only issue with the new blog is that I am having problems navigating it. For instance, pulling up all of the Santa Fe New Mexican entires by rating on a single page, or your favorites for a given city. Perhaps I have operator error in using the new site. Please help me in using it properly.
Keep up the great work,
Sincerely, Greg