{"id":10145,"date":"2011-01-01T03:06:25","date_gmt":"2011-01-01T03:06:25","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=10145"},"modified":"2022-10-06T19:05:50","modified_gmt":"2022-10-07T01:05:50","slug":"2010-the-year-in-food","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=10145","title":{"rendered":"2010: The Year In Food"},"content":{"rendered":"
\n
\"From<\/a>
From Left to Right: Bruce “Senor Plata” Silver; Bill “Roastmaster” Resnik; Gil Garduno and Paul “Boomer” Lilly enjoy Green Chile Phillys at Itsa Italian Ice<\/span><\/figcaption><\/figure>\n

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.\u00a0 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.\u00a0 It’s a time for introspection, resolutions and for looking forward with hope to the year to come.\u00a0 The New Mexico culinary landscape had more highs than it did lows in 2010. Here’s my thrilling (and filling) recap.<\/span><\/p>\n

In January Mary & Tito\u2019s<\/a> was announced as the 2010 recipient of the Foundation\u2019s \u201cAmerica\u2019s Classics Award,\u201d a prestigious accolade honoring \u201ca restaurant with timeless appeal, beloved in its region for quality food that reflects the character of its community. <\/em>Mary and her daughter Antoinette, the heart and soul of Mary & Tito\u2019s, picked up their award at New York City\u2019s fabled Lincoln Center in March. Mary & Tito\u2019s has been earning devotees since 1963 with the best, most authentic New Mexican cuisine in the Land of Enchantment. \u00a0It is the third restaurant in New Mexico to be honored with the America\u2019s Classic Award, joining Santa Fe\u2019s Cafe Pasqual<\/a> (honored in 1999) and The Shed<\/a> (honored in 2003) as honorees.<\/span><\/p>\n

Uber-talented chef Jennifer James<\/a> was nominated by the James Beard Foundation<\/a> as “best chef in the southwest,” a validation of her place among the nation’s very best chefs. At her eponymous restaurant, the chef has made\u00a0 the concept of dining as a social event fashionable and fun.
\n<\/span><\/p>\n

Also in January, the Travel Channel traveled from coast to coast to uncover the “101 tastiest places to chow down<\/a>“–joints serving some of the biggest and best dishes of deliciousness around<\/em>.” Only one New Mexico restaurant made the list, but it’s a great one worthy of recognition.\u00a0 At number 45 on the chow down countdown was Cecilia’s Cafe<\/a>, a downtown Duke City institution.\u00a0 The program described Cecilia’s as “where they serve up New Mexican food so messy not even a stack of napkins will help<\/em>.”\u00a0 Frankly, the food at Cecilia’s is so good, with a little chile you might even want to chow down on those napkins.<\/span><\/p>\n

\"\"
A green chile pupusa topped with curtido from Pupuseria Y Restaurante Salvadoreno<\/span><\/figcaption><\/figure>\n

New Mexico Restaurant Week<\/a>, a seven-day extravaganza in Santa Fe and Albuquerque invited diners to experience extraordinary specially created, multi-course dinners at amazingly low prices.\u00a0 The event proved so successful that in 2011, it has been expanded to include a week each in Taos and Las Cruces.\u00a0 Multi-course dinners will be available at a bargain price of just two for $25, or $20, $30 or $40 per person.\u00a0 The 2011 New Mexico Restaurant Week runs February 27th – March 6th in Taos;\u00a0 March 6-13 in Santa Fe; March 13-20 in Albuquerque; and March 20-27 in Las Cruces.\u00a0 Optimists like to think of it as “restaurant month” because you can travel from city to city to partake of culinary greatness at unbeatable prices.<\/span><\/p>\n

Fresh off his 2009 “green chile cheeseburger throwdown” victory over Food Network celebrity chef Bobby Flay, San Antonio’s Bobby Olguin, proprietor of the now world-famous Buckhorn Tavern<\/a> parlayed the charm and wit he displayed on the throwdown episode to earn a hosting gig on KASA Fox 2.\u00a0 As host of “New Mexico’s Hot Chefs<\/a>,” Olguin hobnobs with some of New Mexico’s most prominent chefs, all of whom prepare appetizers, salads, entrees and desserts, sharing some of the recipes featured in their restaurants.\u00a0 New Mexico’s Hot Chefs airs weekly and can be viewed throughout central and northern New Mexico.<\/span><\/p>\n

In April, Livability.com<\/a> named the “10 most surprisingly vibrant cities for foodies to flex their taste buds<\/em>,” cities which “aren’t just some of the best cities for food — they’re great communities for everyone<\/em>.”\u00a0 Albuquerque was number seven on that list, cited for “marrying traditional New Mexican cuisine with an independent spirit and hunger for diversity<\/em>.”\u00a0 The real surprise to foodies in the know is that Albuquerque’s burgeoning culinary scene would come as a surprise to anyone.\u00a0 Savvy diners will tell you Albuquerque is no longer the homely stepsister ignored by dutiful suitors who prefer the cuisine of Santa Fe, its more glamorous sibling. <\/span><\/p>\n

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Roasted red pepper sandwich from Sophia’s Place on Fourth Street in Albuquerque (Courtesy of Bruce “Sr Plata” Silver)<\/span><\/figcaption><\/figure>\n

 <\/p>\n

New Mexico Magazine<\/a>, which has long showcased dining in New Mexico in its recurring “breakfast, lunch and dinner<\/a>” feature dedicated its June, 2010 issue to celebrating New Mexico’s Best Eats<\/a>.\u00a0 The magazine introduced readers to eight of the very best dishes served in restaurants throughout the Land of Enchantment: Huevos Rancheros, Green Chile Cheeseburgers, Green Chile Stew, Comfort Food, Deli Sandwich, Tacos, Local Seasonal Ingredients and Desserts.\u00a0 Two versions of each dish\u2013a downhome version and an uptown version\u2013were showcased. <\/span><\/p>\n

In July, PETA<\/a> ranked Albuquerque third in its large city category as “the most veg-friendly cities in North America<\/em>,” noting that “going vegan in Albuquerque is easier than learning how to spell the city’s name<\/em>!”\u00a0 Perhaps there’s a correlation between the city’s vegetarian-vegan friendly restaurants and Men’s Health<\/em> magazine ranking Albuquerque number six on their list of the “Top 10 Leanest Cities in the US<\/em>.”<\/span><\/p>\n

New Mexico\u2019s contribution to Health.com\u2019s \u201c50 Fattiest Foods,\u201d a state-by-state hall of infamy, was our ubiquitous Frito pie. The version low-lighted in the article contained a pants-popping 46 grams of fat and 14 grams of saturated fat. Still, it\u2019s hard to resist the Land of Enchantment\u2019s most egregious fat-offender, especially since it looks like a healthy lettuce and onion salad when it\u2019s delivered to other tables.<\/span><\/p>\n

Chef James Campbell Caruso and wine director Adam Johnson of Santa Fe’s fabulous La Boca<\/a> restaurant reached the United States finals of the prestigious Copa Jerez competition.\u00a0 The food and Sherry pairing competition attracts top chefs and sommeliers from eight countries including Spain, the United States, Japan, Germany and others.\u00a0 The winner from each participating country will compete in\u00a0 an international finals judged by some of the world’s best food and wine experts.\u00a0 La Boca’s inspired Spanish cuisine in the form of inventive tapas is a winner by any measure.<\/span><\/p>\n

On October 1st, the national newspaper USA Today<\/a> published a compilation of America\u2019s \u201cgreat burger joints,\u201d one in each state.\u00a0 The choice for New Mexico was the green chile cheeseburger from Five Star Burgers.\u00a0 According to USA Today, \u201cWhen you talk burgers in New Mexico, you\u2019re talking green chile cheeseburgers.\u00a0 What distinguishes 5 Star Burgers, with restaurants in Taos and Albuquerque, is quality.\u00a0 Served on a brioce bun from local Fano bakery, their all-natural, hormone-and antibiotic-free Black Angus beef is ground fresh daily and cooked to order.\u00a0 The 8-oz green chile cheeseburgers come in two varieties.\u00a0 Both are delicious<\/em>.\u201d <\/span><\/p>\n

In November, USA Today<\/em><\/a> asked local experts to name just one great pizza parlor in each state and the District of Columbia.\u00a0 The New Mexico selection was none other than Giovanni\u2019s Pizzeria.\u00a0 According to USA Today, \u201clocal foodies agree that Giovanni\u2019s Pizzeria in Albuquerque makes the best pies. This is New York style thin-crust pizza crispy with a blackened spot or two and a good, yeasty taste.\u00a0 But being New Mexico, green chile shows up frequently as a topping.\u00a0 Specialty pizzas include the New Mexican with chicken, ricotta, garlic, red onions and green chile.\u00a0 Both dough and toppings are made fresh daily in house<\/em>.\u201d <\/span><\/p>\n

In November, the New Mexico Tourism Department introduced the New Mexico Culinary Classics Trail<\/a>, an initiative which recognizes those rare and precious family-owned and operated gems operating continuously since at least December 31, 1969.\u00a0 A comprehensive list of more than seventy culinary treasures are profiled on the Department’s Web site<\/a> which also includes an interactive map<\/a> which will guide visitors and locals alike to these treasures.<\/span><\/p>\n

A number of wonderful restaurants closed their doors for the last time in 2010.\u00a0 By my count, 20 restaurants met their demise in a very challenging year for businesses across America.\u00a0 Duke City diners said good bye to such favorites as the Blue Cactus Grill<\/a>, the Independence Grill<\/a> and Chef Jim White’s Cafe & Catering<\/a>.\u00a0 The City of Vision is drying its eyes over the closure of Mad Max’s BBQ<\/a>, Dahlia’s Central Mexican Cuisine<\/a> and the Black Olive Wine Bar & Grill<\/a>.\u00a0 Notable Santa Fe closures include The Original Realburger<\/a> and Honnell’s Late Nite Burger<\/a> .\u00a0 Taos County lost Gypsy 360 Cafe<\/a> and Joseph’s Table<\/a>.
\n<\/span><\/p>\n

2010 was a banner year for Gil’s Thrilling (and Filling) Blog which achieved two major milestones during the year.\u00a0 In November, the blog hit the one-million visit milestone then a month later the 2,000th reader comment was published.\u00a0 Readers haven’t been shy about expressing themselves with passion, humor and one-upmanship.\u00a0 I value your comments immensely and appreciate that you thought enough of my blog this year to have voted me as one of the Duke City’s five best bloggers for 2010 in Albuquerque The Magazine’s annual “best of the city” issue.<\/span><\/p>\n

Year in Review: 2021<\/a> |\u00a02020<\/a> |\u00a0<\/strong><\/span>2019<\/a><\/strong> | 2018<\/a><\/strong> | 2017<\/a><\/strong> | 2016<\/a><\/strong> | 2015<\/a><\/strong> | 2014<\/a><\/strong>| 2013<\/a><\/strong> | 2012<\/a><\/strong> | 2011<\/a><\/strong>\u00a0| 2010<\/a><\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

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.\u00a0 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.\u00a0 It’s a time for introspection, resolutions and for looking forward with hope to the year to come.\u00a0 The New Mexico culinary landscape had more highs than it did lows in 2010. Here’s my thrilling (and filling) recap. In January Mary & Tito\u2019s was announced as the 2010 recipient of the Foundation\u2019s \u201cAmerica\u2019s Classics Award,\u201d a prestigious accolade honoring \u201ca…<\/p>\n","protected":false},"author":1,"featured_media":24341,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[533,2340],"tags":[],"class_list":["post-10145","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-red-or-green-new-mexico-food-scene-is-on-fire"],"yoast_head":"\n2010: The Year In Food - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=10145\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"2010: The Year In Food - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"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.\u00a0 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.\u00a0 It’s a time for introspection, resolutions and for looking forward with hope to the year to come.\u00a0 The New Mexico culinary landscape had more highs than it did lows in 2010. 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Here’s my thrilling (and filling) recap. 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