El Comedor De Anayas – Moriarty, New Mexico

For years, one of the Land of Enchantment’s most renowned launching pads for political campaigns and careers has been Moriarty’s El Comedor De Anayas, a venue in which political power brokering has long been transacted over hot coffee and New Mexican food. Anyone and everyone who’s aspired to political office has held court at this venerable institution which translates from Spanish to “Dining Room of the Anayas.” Launched in 1953 (one year before Moriarty was incorporated), El Comedor has long been the home away from home for two dynastic Torrance county political powerhouse families–the Anayas and the Kings, progenitors of two governors, a state treasurer, an attorney general, a land commissioner, state legislators, university regents and virtually every other local…

The Alley Cantina – Taos, New Mexico

In April, 2014, Gallup conducted a poll to determine state pride across the United States. More precisely, the Gallup poll surveyed people in all 50 states to find out what percentage of residents say their state was the very best or one of the best places to live. Sadly, New Mexico was rated the six worst state to live with only 28 percent of respondents indicating the Land of Enchantment was one of the best places to live. New Mexico was the only state among the bottom ten either not bordering or not East of the Mississippi River. In recent years it seems every quality of life survey conducted lists New Mexico near the very bottom where we compete with…

Patricia’s Cafe – Albuquerque, New Mexico

For nearly twenty years–from 1954 to 1972–newspaper, magazine, radio and television advertisements for Winston cigarettes deliberated whether American smokers wanted good grammar or good taste. This was in response to catchy jingles (and if you’re over 40, get ready for an ear worm) claiming that “Winston tastes good like a cigarette should.” Grammarians took umbrage with the solecism, arguing that the word “as” was more appropriate than the word “like.” From 1974 to 1991 the advertising world introduced another vexing debate: “tastes great” or “less filling.” To entice “Joe Sixpack”‘ to Lite Beer from Miller, television ads featured retired athletes, coaches and celebrities in spirited debate as to the primary benefit of the less caloric, but ostensibly still great-tasting alternative.…

Leroy’s New Mexican Restaurant – Albuquerque, New Mexico

As with any city of comparable size, many of Albuquerque’s most popular dining destinations are clustered in neighborhoods bustling with commerce and activity. You could say there’s a well-beaten–and well-eaten–path to these neighborhoods. Chain addicted diners know they can find their favorite Madison Avenue sanctified corporate megaliths on the frontage roads flanking I25 as well as in the Coors Bypass area. For a more vibrant and roguishly in-vogue dining experience, Duke City residents head for Nob Hill where swanky upscale restaurants and venerable cafes co-exist harmoniously on America’s Mother Road. Downtown Albuquerque purports to be the “economic, social and cultural center of New Mexico.” With more than 70 restaurants and cafes and a night life as hot as Hatch green…

Weekdays Restaurant – Albuquerque, New Mexico (CLOSED)

“Eat breakfast like a king, lunch like a prince and dinner like a pauper.” That weight loss axiom subtitles the signage at Weekdays Restaurant. As its name implies, Weekdays is open Monday through Friday, but only for breakfast and lunch, making it easy to live up to the aforementioned axiom. Located on Fifth Street just north of Lead Avenue, Weekdays occupies the site which previously housed Cafe Green, a 2012 casualty. Weekdays has been in business for more than two decades, but isn’t widely known outside the downtown area south of Central Avenue. Because it’s not open on weekends, it’s not as much a “destination” restaurant as it is a “neighborhood” restaurant, the type of which has a home-away-from-home feel.…

Taco Sal New Mexican Restaurant – Albuquerque, New Mexico

Rachael Ray, the hyper-bubbly kitchen diva recently divulged that casinos pipe in the fragrance of cumin because it causes gamblers to lose their inhibitions and gamble without guilt. Cigarette smoke and cumin…that doesn’t sound like an olfactory arousing aroma combination to me, much less one which would lure anyone to a purlieu of poker and slots. Now, if casinos figured out how to pipe in the intoxicating aroma of chile being roasted, New Mexicans might never leave. Marcia Nordyke, the Public Relations Director for the Hatch Chile Festival believes the aroma of chile being roasted would make a wonderful air freshener. My friend Bill Resnik says it would make a great aftershave, albeit one which would leave anyone within range…

Horseman’s Haven – Santa Fe, New Mexico

I know several native New Mexicans who have accepted the dumbing down of political office in America as a consequence of living in these times and who have shrugged apathetically at the attenuation of educational standards. These same individuals, however, become as agitated and vociferous as scalded cats when served chile that has been “Anglicized”–that is, chile which doesn’t bring sweat to their brows, tears to their eyes and blisters to their tongues. Pepper spray has nothing on chile for these capsaicin addicted masochistic diehards. I spoke with one of these chileheads several days after the January, 2006 airing of the Food Network’s “The Secret Life of Fiery Foods.” He was still laughing at the segment in which host Jim…

El Milagro New Mexican Restaurant – Santa Fe, New Mexico

Believing “there was a void in our menu vis-a-vis the adult who wanted a higher ratio of meat to bun,” a former Vice President of product development for McDonald’s invented The Quarter Pounder in 1971. As a marketing ploy, the name Quarter Pounder quickly became a resounding success. Clever advertising campaigns convinced American consumers they were purchasing a large, beefy burger they would be challenged to finish. Had the burger been given the far less formidable christening of “Four Ouncer” we wouldn’t be talking about this McDonald’s staple forty-some years later. When it comes to burgers across the fruited plain, size does matter. Despite the caloric overachieving revelations of Supersize Me, supersized Americans seem to gravitate toward larger, meatier burgers.…

The Pantry Restaurant – Santa Fe, New Mexico

“Although the skills aren’t hard to learn, finding the happiness and finding the satisfaction and finding fulfillment in continuously serving somebody else something good to eat, is what makes a really good restaurant.” In 1948, just three years removed from the second “war to end all wars” Santa Fe was hardly the sophisticated and cosmopolitan tourist haven Conde Naste Traveler magazine readers have named one of their favorite travel destinations for 21 consecutive years. With a population of around 25,000 citizens, Santa Fe’s art, cultural and architectural attractions weren’t nearly as well known as they are today, but then, the world wasn’t nearly as interconnected and small as it is today. For a bit more perspective on life in Santa…

La Posta De Mesilla – Mesilla, New Mexico

If only walls could talk, you’d want the adobe brick walls at La Posta (The Inn) to recount their impressions of the veritable “who’s who” of Western history who once sought shelter within its fortified walls.  You’d want those walls to reveal their thoughts of legendary outlaw Billy the Kid who hung out at La Posta on his road to notoriety.  You’d want those walls to tell you about the steely presence of General Douglas MacArthur, who commanded Allied forces in the Pacific Theater during World War II. You’d want those walls to share their account of Generalissimo Pancho Villa, another sojourner who sought shelter at La Posta.  Certainly no raconteur could provide the details known only to the walls…

San Antonio Crane Mexican Restaurant – San Antonio, New Mexican

Though I’m widely credited as being the “godfather of Albuquerque food blogging“(or the “Yoda of food” as the great Jenn Wolhetz once called me), before there was a Gil’s Thrilling (And Filling) Web, there was another voice calling in the wilderness to alert diners to the Land of Enchantment’s culinary offerings.  Before there was a Gil’s Thrilling (And Filling) Web, there was John W. Shipman food page and it was the most prominent and highly respected online source of independent restaurant reviews in New Mexico. John Shipman, a software engineer at the New Mexico Institute of Technology, called himself a “gourmand in the dessert.”  His reviews were very well written and highly descriptive, reflecting the culinary savvy of a diner…