Al Trompo Mexican Grill – Albuquerque, New Mexico

Comaraderie, brothers-in-arms, esprit-de-corps, commitment, dedication…Unless you’ve served your country in the armed forces of the United States, these terms probably don’t mean much.  For those of us who did serve–proudly, gallantly, nobly–these terms mean everything.  They’re not just a call to arms; they’re our code of conduct.  They’re the way we carry ourselves.  They denote our commitment to one another, the importance of taking care of our own.   The uniforms worn by the select and exceptional men and women  signify the call to duty–the ideals, and the shared title of being an American and believing in all that means.  More than any other factor, it’s those ideals that truly bind servicemen and women together, across all five branches. Our brotherhood–that inexorable bond–doesn’t mean we’re not competitive with one another. Fierce rivalries exist among the five branches. We’ve been known to throw down with brothers-in-arms in defense of our particular branch. We rib one another good-naturedly with insults and derrogatory terms.  That’s what brothers and sisters do.  Our familial skirmishes and disses are ours exclusively.  If you didn’t serve, you won’t be invited to participate.  Like good families are, we’re mostly respectful and proud of our brothers-in-arms.  We thank one another…

Rio Tacos – Albuquerque, New Mexico

In May, Mexico City’s Tacos El Califa de León, in the downtrodden San Rafael neighborhood became the first Mexican taco stand to win a Michelin star.  One of the things that makes its selection remarkable is that the taqueria is the antithesis of most Michelin starred restaurants.  It’s not elegant and its tables aren’t set with immaculately pressed white linens.  There are no sterling place-settings or fine china.   Instead, the taqueria has no tables or seats.  It’s standing room only with space for only a handful of guests and a metal counter on which they can balance their plates. Fittingly, the taqueria is all about tacos.  There’s nothing else on the menu, only four options: bistec (seared steak), chuleta (thinly sliced pork chop), costilla (fork-tender beef) and the taqueria’s signature creation, the gaonera (whole steak).  These four proteins are sliced thinly, prepared with lard on a plancha (grill) and seasoned with coarse salt and a squeeze of lime.  While the chef is preparing each taco, handmade corn tortillas are being made alongside the grill.  It’s all prepared to order.  Tacos are served with your choice of two salsas. Michelin stars are a badge of honor, an honor coveted by…