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Las CrucesNew MexicanNew MexicoRating: N/R (Not Rated)

Si Señor – Las Cruces, New Mexico

Gil Garduno12:01 AM

Much as New Mexicans would like to think our sacrosanct red and green chile is resultant from God’s infinite grace, there’s more than divinity at work.  Would you believe science?  Even before it became known as New Mexico State University (NMSU), the state’s second largest university has played a crucial role in chile production by leading breeding programs for disease-resistant, higher-yielding varieties. It started with Fabian Garcia, a member of the first graduating class in 1894.  In 1898, Garcia became director of the agricultural experiment station. His research focused on helping farmers transition away from grain production. He became known for developing improved chile pepper varieties, a contribution that shaped New Mexico’s agricultural identity. The principal objective of NMSU’s Chile…

ArizonaDog FriendlyHot DogsMexicanRating: ExcellentSandwichUnited States

El Guero Canelo – Tucson, Arizona

Gil Garduno8:48 PM

If asked to participate in a word association exercise, any well-traveled foodie undergoing psychoanalysis would find it easy to name the first food that comes to mind when a city is mentioned: Philadelphia – the Philly cheesesteak sandwich; Boston – baked beans; Chicago – Italian beef sandwiches; San Francisco – sourdough bread; Milwaukee – butter burgers; San Antonio, New Mexico – green chile cheeseburgers.  You get the point.  Some foodies might not know that Philadelphia is the birthplace of liberty, but they know about Geno’s and Pat’s King of Steaks and their decades-long battle for Philly cheesesteak supremacy. You might find it strange that seemingly pedestrian foods would be the defining cuisine of burgeoning cosmopolitan cities, historically significant metropolises and…

ArizonaHot DogsRating: Very GoodSandwichUnited States

Ted’s Hot Dogs – Tempe, Arizona

Gil Garduno12:02 AM

Reading Becky Mercuri’s magnificent Great American Hot Dog Book had the same effect on me that Fifty Shades of Grey had on soccer moms throughout the country.   How can someone so food obsessed not delight in such beautiful prose as “Western New York is definitely hot dog country and the preferred method of cooking is charcoal grilled.”  Charcoal grilled!  There goes another foodgasm.  New Mexicans don’t have to travel all the way to Buffalo, New York to experience these magnificent charcoal grilled libido activators.  We only have to go to Tempe, Arizona to sate our hunger…or lust, in some cases. Ted’s Hot Dogs was a precursor to the modern food truck.  In 1927, Theodore “Ted” Spiro Liaros began operating…

ArizonaAsianFilipinoRating: N/R (Not Rated)United States

Jollibee – Chandler, Arizona

Gil Garduno12:01 AM

One visit to Jollibee might convince you you’ve visited yet another American chain restaurant.  You’d be half right.  Jollibee is a chain, but it’s a chain based out of the Philippines.  Apparently the many islands comprising The Philippines developed a taste for fried chicken and burgers during its years as a U.S. colony.  My Uncle Fred, a career Navy man stationed several times at Subic Bay (on the west coast of Luzon Island in the Philippines northwest of Manila), raved that the fried chicken, in particular, was far better than fried chicken anywhere in the United States.  Apparently he’s not the only person with that opinion. USA Today and Eater both recently named Jollibee fried chicken as the best in…

2003 James Beard Foundation (JBF) "Best Chef - Southwest" Winner2022 James Beard Foundation (JBF) Outstanding RestaurateurArizonaJames Beard Foundation (JBF) Award Nominees & WinnersPizzaRating: OutstandingUnited States

Pizzeria Bianco – Phoenix, Arizona

Gil Garduno12:01 AM

To celebrate the 100 year anniversary of pizza in America, Ed Levine, the creator/founder of Serious Eats,  ate nothing but pizza for an entire twelve month period, taking a representative pulse of the best from among thousands of pizza purveyors. His terrific tome, Pizza A Slice of Heaven, published in 2005,  provides a definitive guide to a much-loved product that in its elemental form is simplicity itself–bread, cheese and whatever toppings a pizzaioli artisan might care to add. To the surprise of many, Levine declared the best pizza in America (and the world, for that matter) to be made in the unlikely town of Phoenix, Arizona where the intensely brilliant Chris Bianco plies his trade as no other. Before a business…

2012 James Beard Foundation Americas Classic AwardArizonaDiners Drive-Ins and DivesJames Beard Foundation (JBF) Award Nominees & WinnersNative AmericanRating: N/R (Not Rated)United States

Fry Bread House – Phoenix, Arizona

Gil Garduno12:01 AM

The James Beard America’s Classics Award honors locally owned restaurants with timeless appeal, beloved in their region for serving quality food that reflects the character and cultural traditions of their community, and must have been operating for at least 10 years, recognizing enduring, community-rooted establishments over flashy new trends. While the America’s Classic award is presented annually, only six of the twelve James Beard regions are eligible each year.  That means every other year, each region is represented.  This ensures broad coverage over time.  The most recent New Mexico recipient of the America’s classic award is the incomparable Mary & Tito’s. In 2012, the Fry Bread House, a beloved Phoenix institution since 1992, earned the America’s Classic award, becoming the…

ArizonaEastern EuropeanRating: N/R (Not Rated)United States

All Pierogi Kitchen – Mesa, Arizona

Gil Garduno12:01 AM

Not surprisingly, culinary historians aren’t in complete agreement regarding the origin of pierogi.  Most believe dumplings likely traveled from Asia along the Silk Road to Eastern Europe.  Perhaps they were even brought over by Marco Polo or Turkish traders.  That’s the more likely origin story.  The more popular Polish origin story credits St. Hyacinth of Poland for the pierogi.  In fact the Polish exclamation “St. Hyacinth with his dumplings!” is a call for help during hopeless circumstances (much like St. Jude being asked to intercede in the resolution of hopeless causes). There are two legends involving St. Hyacinth and pierogies.  During a visit to a village in Poland, a hailstorm broke out, destroying crops and leaving people with the prospect…

ArizonaRating: N/R (Not Rated)SeafoodUnited States

Buck & Rider – Gilbert, Arizona

Gil Garduno12:01 AM

If you believe you can’t find great seafood in Phoenix because it’s landlocked and nine months out of the year its temperature rivals that of the sun, you would be mistaken.  As my friend Steve Coleman reminded me recently, 200 years ago, passenger trains in England made fish and chips possible throughout the country by facilitating the transport of fish to interior cities.  Similarly, advances in air travel and refrigeration have made seafood much more available to those of us whose only fresh seafood is the Rio Grande minnow.  Sure, you can catch some fish in the rivers and canals throughout Arizona, but you won’t find lobster, crabs, oysters, mussels, stone crab and other “real” seafood. For years, my dear…

ArizonaItalianPizzaRating: N/R (Not Rated)United States

Myke’s Pizza – Mesa, Arizona

Gil Garduno12:01 AM

Americans eat a tremendous amount of pizza. Denizens of the fruited plain consume roughly 3 billion pizzas annually. Per capita that’s about 46 slices or 23 pounds per year, adding up to about 100 acres of pizza daily,  Pepperoni is the favorite topping and Super Bowl Sunday the biggest sales day. Over 90% of the U.S. population eats pizza regularly, making it a staple for any meal. With staggering numbers like that, you might think no country–not even Italy–comes close to competing with the United States for pizza consumption.  Norwegians consume the most pizza per capita globally, averaging around about 25 pounds per person annually. That’s significantly more than Italy or the U.S. According to Food & Wine, the most…

AnnouncementsRed or Green - New Mexico Food Scene is on Fire

Red and Green: New Mexico’s Culinary Scene Was on Fire in 2025

Gil Garduno12:01 AM

T’was the year that was, a banner year for Gil’s Thrilling (And Filling) Blog with more milestones having been achieved. Most significantly to your friendly neighborhood restaurant review blogger was the continued dialogue–your sharing of comments noting contentment, humor, news or displeasure with me or some other food topic. There are now 14,838 comments on 1,507 reviews. My edacious publicist Bob of the Village of Los Ranchos (BOTVOLR) retains the lifetime commenter achievement award with well over 1200 comments over the life of the blog. In 2024, however, he was supplanted by the always clever and witty Lynn Garner as the year’s most prolific commenter. 2025 saw the launch of several new restaurants, several of which appear to have long-term…

AnnouncementsGil's Best of the Best

Gil’s “Best of the Best” for 2025

Gil Garduno12:02 AM

Welcome to Gil’s list of my favorite dishes in 2025.   These dishes were selected not for complex culinary preparations and exorbitant price points, but for the simple preparation of dishes that taste as if they were prepared by a chorus of angels in a celestial kitchen. These are the dishes most indelibly imprinted on my memory engrams…the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2025. Every dish was a delicious discovery from within New Mexico’s sacred borders. In chronological order, my “best of the best” are: February, 2025 Mena’s Burger From…