About This Blog

Sugar Nymph's Bistro in Penasco (Photo Courtey of Deanna Nichols)


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.

Mary & Tito's guacamole and rice filled burrito served Christmas style.
Mary & Tito’s guacamole and rice filled burrito served Christmas style.

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.

See no evil, hear no evil, speak no evil

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.”

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

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BOTVOLR
BOTVOLR
3 days ago

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!!!

Screenshot_2a0.jpg
Lynn G
Lynn G
Reply to  BOTVOLR
3 days ago

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.

New kid in town
New kid in town
12 days ago

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.

Lynn G
Lynn G
Reply to  New kid in town
7 days ago

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.

Tom Jackson
Tom Jackson
1 month ago

Gil – this new color combination is kinda hard on the eyes, particularly the goldenrod background

BOTVOLR
BOTVOLR
Reply to  Gil Garduno
1 month ago

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.

Tom Jackson
Tom Jackson
Reply to  Gil Garduno
1 month ago

Please use black instead of grey for the comment text

Lynn G
Lynn G
Reply to  Gil Garduno
1 month ago

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…

Lynn G
Lynn G
Reply to  Lynn G
1 month ago

That would be NOT connecting but I think it attached this time 🤔

Screenshot_20221025-134636_Firefox.jpg
Tom Jackson
Tom Jackson
1 month ago

do you have a personal favorite GCCB, Gil, and if so, where is it?

Tom Jackson
Tom Jackson
Reply to  Gil Garduno
1 month ago

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

David Conell
David Conell
3 months ago

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.

Fried food lovers
Fried food lovers
4 months ago

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.

Lynn G
Lynn G
Reply to  Fried food lovers
4 months ago

Gil, I think you are going to have to travel to Las Vegas and get the Whale Burger.

W R Turck
Reply to  Fried food lovers
4 months ago

Who are you ? Other commenters identify themselvesW consistently with one name.
Wonderin’,
W R

W R Turck
Reply to  Fried food lovers
4 months ago

What ?

Lynn G
Lynn G
Reply to  Fried food lovers
4 months ago

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.

Nestor
Nestor
Reply to  Lynn G
4 months ago

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/

Lynn G
Lynn G
Reply to  Nestor
4 months ago

Thanks, Nestor. Can’t top that! 🤣

Kendra
Kendra
Reply to  Gil Garduno
3 months ago

How do i just post about a missed restaurant i can only reply at this point? Thanks Gil!

Ruben
Ruben
5 months ago

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.

Lynn G
Lynn G
6 months ago

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.)

Richard Pokress
Richard Pokress
6 months ago

Please leave restaurant reviews for only Albuquerque, NM.

Sarita
Sarita
Reply to  Richard Pokress
6 months ago

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!

I agree to disagree
I agree to disagree
Reply to  Sarita
6 months ago

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.

Bruce
Reply to  Richard Pokress
6 months ago

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.

Lynn G
Lynn G
6 months ago

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

Meghan
Meghan
7 months ago

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!

You don't know/understand Gil
You don't know/understand Gil
Reply to  Meghan
7 months ago

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…

I don't know, animals fascinate me
I don't know, animals fascinate me
Reply to  Gil Garduno
7 months ago

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!

You guys are a hoot
You guys are a hoot
Reply to  I don't know, animals fascinate me
7 months ago

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.

Schuyler
Schuyler
Reply to  You guys are a hoot
7 months ago

Gil would have to be played by Gilbert Godfrey while Ron Jeremy could play Captain Tuttle.

Ron Jeremy?!?!
Ron Jeremy?!?!
Reply to  Schuyler
7 months ago

I wish I was as put together as that dude…

Gorgous Geezer.
Gorgous Geezer.
Reply to  Schuyler
7 months ago

Gil played by Gilbert Godfrey. Remember Gilbert Godfrey is dead. Surly Gil is livelier than that!

BOTVOLR
BOTVOLR
10 months ago

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?

Ruben
Ruben
1 year ago

It’s spelled…
CHILE”””””
Carne”””””’
Cafe”””””’

Sarita
Sarita
Reply to  Ruben
1 year ago

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!!!

Millington James
Millington James
Reply to  Sarita
1 year ago

Sarita, You are correct. Ruben has obviously taken up heavy drinking.

Schuyler
Schuyler
Reply to  Millington James
1 year ago

Tequila’
Cerveza’
Pulque’
Margarita’
and maybe some mota’

Lauren
1 year ago

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!

Lauren Danner
Reply to  Gil Garduno
1 year ago

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

BOTVOLR
BOTVOLR
Reply to  Lauren Danner
1 year ago

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

Lauren
Reply to  BOTVOLR
1 year ago

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.

W R Turck
Reply to  Lauren
10 months ago

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.)

Lynn Garner
Lynn Garner
1 year ago

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!!

Becky Mercuri
Becky Mercuri
Reply to  Gil Garduno
1 year ago

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.

Lynn G
Lynn G
Reply to  Gil Garduno
1 year ago

Sounds complicated but if they’re truly delicious it will be worth it. I’ll put it on my radar and keep you posted.

Sarita
Sarita
Reply to  Lynn G
1 year ago

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!

Becky Mercuri
Becky Mercuri
Reply to  Sarita
1 year ago

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.

Lynn G
Lynn G
Reply to  Sarita
1 year ago

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.

Lynn G
Lynn G
Reply to  Gil Garduno
1 year ago

Thanks so much, I will!

W R Turck
Reply to  Lynn G
1 year ago

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

Becky Mercuri
Becky Mercuri
1 year ago

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.”

Becky Mercuri
Becky Mercuri
1 year ago

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.

W R Turck
1 year ago

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

Schuyler
Schuyler
Reply to  Gil Garduno
1 year ago

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

Sarita
Sarita
Reply to  Schuyler
1 year ago

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.

Nancy Perea
Nancy Perea
Reply to  Schuyler
1 year ago

Who is Cousin Leandro and why are you obsessed with his rooster?

HAHA
HAHA
Reply to  Gil Garduno
1 year ago

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…

Bruce
2 years ago

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.

Becky
Becky
2 years ago

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.

BOTVOLR
BOTVOLR
Reply to  Becky
2 years ago

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!

BOTVOLR
BOTVOLR
2 years ago

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…?

BOTVOLR
BOTVOLR
Reply to  Gil Garduno
2 years ago

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.

BOTVOLR
BOTVOLR
Reply to  BOTVOLR
2 years ago

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.)

Dan
Dan
2 years ago

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?

Zane Walker
Zane Walker
2 years ago

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/

Lorenzo
Lorenzo
2 years ago

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!

Don
Don
2 years ago

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. 🙂

Don
Don
Reply to  Don
2 years ago

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.

Greg
Greg
2 years ago

Greetings Gil,
Suggest you post a list of who is doing take out…..!!!!

Ashley White
Reply to  Greg
2 months ago

The MyKetchen: a blog about food, beverages and various recipes.
For more info: https://myketchen.com/

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