Search Results for: Holy Cow

The COVID-19 pandemic has prompted a cautious reemergence into a world where “normal” is constantly being redefined. New Mexico’s restaurants continue to push boundaries, shift paradigms, and invent new and better ways to serve their guests.  2021 saw the proliferation of the “ghost kitchen” concept.  Bold restaurateurs began pushing back against parasitic delivery companies that misrepresented alliances with the very restaurants whose profits they usurp.  Branded meals–ingredients, recipes and pre-cooking started by a restaurant and finished at home–became a part of the fabric that is dining out.  So is the ever-increasing shift to off-premises dining and the growing popularity of food trucks.  Menus were increasingly streamlined, in part to supply chain issues and staffing shortages.  Most diners agree 2021 was an improvement…

Tis the season…for year-end retrospectives in which the good, the bad and the ugly; the triumphs and tragedies; the highs and lows and the ups and downs are revisited ad-infinitum by seemingly every print and cyberspace medium in existence. It’s the time of year in which the “in-your-face” media practically forces a reminiscence–either fondly or with disgust–about the year that was. It’s a time for introspection, resolutions and for looking forward with hope to the year to come. The New Mexico culinary landscape had more highs than it did lows in 2015. Here’s my thrilling (and filling) recap. Hardly a week passed during 2016 in which the world didn’t lose one or more of the biggest names in music, acting,…

Tis the season…for year-end retrospectives in which the good, the bad and the ugly; the triumphs and tragedies; the highs and lows and the ups and downs are revisited ad-infinitum by seemingly every print and cyberspace medium in existence. It’s the time of year in which the “in-your-face” media practically forces a reminiscence–either fondly or with disgust–about the year that was. It’s a time for introspection, resolutions and for looking forward with hope to the year to come. The New Mexico culinary landscape had more highs than it did lows in 2015. Here’s my thrilling (and filling) recap. 2015 was a year of transition for New Mexico’s culinary landscape. By my count, some 25 restaurants shuttered their doors for the…

Tis the season…for year-end retrospectives in which the good, the bad and the ugly; the triumphs and tragedies; the highs and lows and the ups and downs are revisited ad-infinitum by seemingly every print and cyberspace medium in existence. It’s the time of year in which the “in-your-face” media practically forces a reminiscence–either fondly or with disgust–about the year that was. It’s a time for introspection, resolutions and for looking forward with hope to the year to come. The New Mexico culinary landscape had more highs than it did lows in 2013. Here’s my thrilling (and filling) recap. January New Mexico restaurants began garnering recognition early in January when Food & Wine compiled a list of the nation’s “best taco…

We’ll always remember 2020 as the year we mostly stayed home, the year of cancelled vacations, of working remotely and as the ignominious year of politics and pandemics, a “year of nonstop awfulness,” according to Dave Berry. It was the year so many our favorite restaurants and small businesses had to shutter their doors and those who didn’t close, struggled mightily to remain viable.    Despite restrictions and resets, we continued to support restaurant through take-out and delivery options enabled by locally-based technology solutions such as Selflane.  Some of us discovered inspired innovation in the form of mobile kitchens (that’s food truck to you, Bob) offering dining concepts not often found in brick-and-mortar establishments. 2020 was another banner year for…