{"id":24269,"date":"2013-12-27T12:00:23","date_gmt":"2013-12-27T18:00:23","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=24269"},"modified":"2023-01-17T14:52:31","modified_gmt":"2023-01-17T20:52:31","slug":"gils-best-of-the-best-for-2013","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=24269","title":{"rendered":"Gil&#8217;s Best of the Best for 2013"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<figure id=\"attachment_26487\" aria-describedby=\"caption-attachment-26487\" style=\"width: 481px\" class=\"wp-caption aligncenter\"><a href=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2013\/08\/Torinos42.gif?lossy=2&strip=1&webp=1\"><img decoding=\"async\" class=\"size-full wp-image-26487 lazyload\" style=\"--smush-placeholder-width: 481px; --smush-placeholder-aspect-ratio: 481\/371;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2013\/08\/Torinos42.gif?lossy=2&strip=1&webp=1\" alt=\"Torinos42\" width=\"481\" height=\"371\" data-sizes=\"(max-width: 481px) 100vw, 481px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" \/><\/a><figcaption id=\"caption-attachment-26487\" class=\"wp-caption-text\">Rabbit Brasolo al Barolo with Pork Belly from Torinos @ Home<\/figcaption><\/figure>\n<p><span style=\"font-size: small; font-family: Verdana;\">The advent of 2014 is nigh. It&#8217;s with great fondness and more than a little (blush) salivation that I bid adieu to auld lang syne and the most memorable dishes of 2013. These are the dishes which are most indelibly imprinted on my memory engrams&#8230;the first dishes that come to mind when I close my eyes and reflect on the past year in eating.<\/span><\/p>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">&#8220;But this is New Mexico,&#8221; you might exclaim after you read that eight of the very best dishes I enjoyed in 2013 were seafood dishes. That&#8217;s not supposed to happen in a high desert state. <a title=\"Chez Bob\" href=\"http:\/\/www.nmgastronome.com\/?p=5909\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Chez Bob<\/strong><\/a> must not have heard this is a landlocked state because the Diver Scallops with a Buerre Blanc Sauce are as good as you&#8217;ll find along the coast.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Chef, proprietor, barista, ambassador. That&#8217;s Michael Gonzales who&#8217;s not only unabashedly passionate about his <a title=\"Cafe Bella\" href=\"http:\/\/www.nmgastronome.com\/?p=14575\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Cafe Bella<\/strong><\/a>, but a civic-minded promoter of the City of Vision. His slow-roasted, locally smoked carne panini featured succulent pork, baby field greens, mozzarella and a mayo-based sauce. Each bite is an absolute joy and an adventure in deliciousness.<br \/>\n<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Four sandwiches made my &#8220;best of 2013&#8221; list. <a title=\"Tia Betty Blue's\" href=\"https:\/\/www.nmgastronome.com\/?p=16062\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Tia Betty Blue&#8217;s,<\/strong><\/a> a rollicking, quirky and all-around fun restaurant creates the most piquant of the quadrumvirate. The New Mexico Po\u2019 Boy (housemade carne adovada, cheese, onions, lettuce, Fritos and pickled jalape\u00f1os) is a delicious exemplar of creativity meets unconventional.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">&#8220;More burritos than you can shake your maracas&#8221; is the motto at <a title=\"Papa Nachos\" href=\"http:\/\/www.nmgastronome.com\/?p=355\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Papa Nachos,<\/strong><\/a> but burritos alone don&#8217;t a great restaurant make. Visit after 3PM and treat yourself to the Shrimp Quesadilla (a large tortilla speckled the color of a pinto pony engorged with shrimp, melted white cheese, onions and cilantro). It&#8217;s addictive.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">If Maxime Bouneou isn&#8217;t on your short list of Albuquerque&#8217;s best chefs, it&#8217;s either because you haven&#8217;t been to <strong><a title=\"Torinos @ Home\" href=\"http:\/\/www.nmgastronome.com\/?p=6377\" target=\"_blank\" rel=\"noopener noreferrer\">Torinos @ Home<\/a> <\/strong>or your Italian food repertoire doesn&#8217;t extend beyond Chef Boyardee. Grouper al Cartoccio (grouper filet baked in a crispy wrap with Swiss chard, mussels and clams) is several orders of magnitude better than the very best spaghetti you&#8217;ve ever had. <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Sadly, the Rabbit Brasolo al Barolo isn&#8217;t on the everyday menu at <a title=\"Torinos @ Home\" href=\"http:\/\/www.nmgastronome.com\/?p=6377\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Torinos @ Home<\/strong><\/a> because it&#8217;s the most memorable and delicious food any restaurant served me in 2013. The special occasion in which this ambrosial masterpiece was served was Daniela&#8217;s 42nd birthday celebration. Here&#8217;s hoping and praying it&#8217;ll be served on her 43rd birthday, too.<br \/>\n<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">At <strong><a title=\"La Cantina at La Casa Sena\" href=\"https:\/\/www.nmgastronome.com\/?p=23967\" target=\"_blank\" rel=\"noopener noreferrer\">La Cantina at Casa Sena<\/a><\/strong>, the wait staff will regale you with jazz and musical revues of the best of Broadway, but you&#8217;ll be tempted to sing lustily about the Aztec Dusted Salmon (pan-seared filet with spiced mocha crust and yellow mole. It&#8217;s amazing how well the assertive pairing of spiced mocha and yellow mole complement such a delicate fish.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">The black cod with a miso glaze at <strong><a title=\"Blades' Bistro\" href=\"https:\/\/www.nmgastronome.com\/?p=3252\" target=\"_blank\" rel=\"noopener noreferrer\">Blades&#8217; Bistro<\/a><\/strong> is so good, I had to return a week later to confirm what my taste buds were telling me&#8211;this is the very best seafood dish I had in 2013, maybe one of the very best ever. Frankly you can&#8217;t go wrong with anything on Chef Kevin&#8217;s menu, but this dish beckons for return visits.<em><br \/>\n<\/em><\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Santa Fe without the perpetually smiling countenance of Bonnie Eckre and the cast iron grill mastery of her husband John would be just another &#8220;city same.&#8221; After a hiatus of two months, the Bobcat Bite was reborn as <a title=\"Santa Fe Bite\" href=\"https:\/\/www.nmgastronome.com\/?p=29443\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Santa Fe Bite<\/strong><\/a>. By any name, The Bite&#8217;s green chile cheeseburger is still the very best in the universe! <\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">With the launch of the <strong><a title=\"Down N Dirty Seafood Boil\" href=\"https:\/\/www.nmgastronome.com\/?p=28895\" target=\"_blank\" rel=\"noopener noreferrer\">Down N Dirty Seafood Boil<\/a><\/strong> restaurant in Albuquerque, New Mexicans no longer need to travel to the coast for the seafood boil experience. Scallops, potatoes and corn prepared in a magical elixir that transports you seaside are just two of the reasons. Most of your favorite seafood entrees can be found here.<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">It strikes people funny when I declare Malaysian cuisine as my very favorite of all Asian foods. Unfortunately the Duke City hasn&#8217;t had many opportunities for diners to discover Malaysian treasures for themselves. That is until <strong><a title=\"Street Food Asia\" href=\"https:\/\/www.nmgastronome.com\/?p=26925\" target=\"_blank\" rel=\"noopener noreferrer\">Street Food Asia<\/a><\/strong> opened and started serving the absolutely fantastic Kuala Lumpur Street Malay Curry Laksa as well as other Malay favorites.<br \/>\n<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">In my year-end retrospective, I likened <strong><a title=\"Paco's International Smoked Cuisine\" href=\"https:\/\/www.nmgastronome.com\/?p=24639\" target=\"_blank\" rel=\"noopener noreferrer\">Paco&#8217;s International Smoked Cuisine<\/a><\/strong> to a magnificent shooting star which faded away much too quickly but left an indelible afterglow. Among the memorable culinary treasures conceived by the brilliant Paco Aceves were the saut\u00e9ed Mussels with potatoes and leeks in a smooth coconut milk and chipotle broth served with grilled bread.<br \/>\n<\/span><\/li>\n<\/ul>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\">Until Guy Fieri&#8217;s Diners, Drive-Ins and Dives aired a segment showcasing <strong><a title=\"Bocadillos Slow Roasted: A Sandwich Shop\" href=\"https:\/\/www.nmgastronome.com\/?p=26393\" target=\"_blank\" rel=\"noopener noreferrer\">Bocadillos Slow Roasted: A Sandwich Shop<\/a><\/strong>, few diners were aware of this diminutive eatery with huge flavors (unless they read this blog). The Duke City Ruben (sic) may be the city&#8217;s very best Ruben, one about which the effusive Fieri couldn&#8217;t say enough.<\/span><\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\">If you haven&#8217;t heard of or been to <strong><a title=\"Let's Dine Local Review of Elaine's\" href=\"http:\/\/www.letsdinelocal.com\/2013\/11\/elaines-nob-hills-newest-eatery\/\" target=\"_blank\" rel=\"noopener noreferrer\">Elaine&#8217;s<\/a><\/strong> yet, it&#8217;s only a matter of time before this extraordinary fine-dining milieu becomes &#8220;the place to be&#8221; in Nob Hill. One of the reasons is Elaine&#8217;s Blue crab and cauliflower soup, quite simply one of the very best exemplars of comfort food deliciousness in the Duke City.<\/span><\/span><\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">The Giovanni Special (six cheese stuffed ravioli, three meatballs, two sausages topped with homemade tomato sauce and mozzarella) isn&#8217;t on the menu at <strong><a title=\"Joe's Pasta House in Rio Rancho\" href=\"http:\/\/www.nmgastronome.com\/?p=177\" target=\"_blank\" rel=\"noopener noreferrer\">Joe&#8217;s Pasta House<\/a><\/strong> in Rio Rancho, but long-time visitors order it anyway and the veteran wait staff knows exactly what they&#8217;re talking about. The homemade tomato sauce is heavenly!<br \/>\n<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: small; font-family: Verdana;\">Over the years Gil\u2019s Thrilling (And Filling) Blog has become a community in which readers freely share their opinions. <strong>I invite all my dear readers to share your favorites by replying to this post.<\/strong><\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\"><strong> Gil&#8217;s &#8220;Best of the Best&#8221;: <a href=\"https:\/\/www.nmgastronome.com\/?p=59503\" target=\"_blank\" rel=\"noopener\">2021<\/a> | \u00a0<a href=\"https:\/\/www.nmgastronome.com\/?p=56510\" target=\"_blank\" rel=\"noopener\">2020<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=53711\" target=\"_blank\" rel=\"noopener noreferrer\">2019<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=50771\" target=\"_blank\" rel=\"noopener noreferrer\">2018<\/a> |<a href=\"https:\/\/www.nmgastronome.com\/?p=44711\" target=\"_blank\" rel=\"noopener noreferrer\">2017<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=41868\" target=\"_blank\" rel=\"noopener noreferrer\">2016<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=38572\" target=\"_blank\" rel=\"noopener noreferrer\">2015<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=34982\" target=\"_blank\" rel=\"noopener noreferrer\">2014<\/a> | <a title=\"Gil's &quot;Best of the Best&quot; for 2013\" href=\"https:\/\/www.nmgastronome.com\/?p=24269\" target=\"_blank\" rel=\"noopener noreferrer\">2013<\/a> | <a title=\"Gil's &quot;Best of the Best&quot; for 2012\" href=\"https:\/\/www.nmgastronome.com\/?p=20477\" target=\"_blank\" rel=\"noopener noreferrer\">2012<\/a> |<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>The advent of 2014 is nigh. It&#8217;s with great fondness and more than a little (blush) salivation that I bid adieu to auld lang syne and the most memorable dishes of 2013. These are the dishes which are most indelibly imprinted on my memory engrams&#8230;the first dishes that come to mind when I close my eyes and reflect on the past year in eating. &#8220;But this is New Mexico,&#8221; you might exclaim after you read that eight of the very best dishes I enjoyed in 2013 were seafood dishes. That&#8217;s not supposed to happen in a high desert state. Chez Bob must not have heard this is a landlocked state because the Diver Scallops with a Buerre Blanc Sauce are&hellip;<\/p>\n","protected":false},"author":1,"featured_media":26487,"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":[533,2615],"tags":[],"class_list":["post-24269","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-gils-best-of-the-best"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gil&#039;s Best of the Best for 2013 - Gil&#039;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=24269\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gil&#039;s Best of the Best for 2013 - Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The advent of 2014 is nigh. It&#8217;s with great fondness and more than a little (blush) salivation that I bid adieu to auld lang syne and the most memorable dishes of 2013. These are the dishes which are most indelibly imprinted on my memory engrams&#8230;the first dishes that come to mind when I close my eyes and reflect on the past year in eating. &#8220;But this is New Mexico,&#8221; you might exclaim after you read that eight of the very best dishes I enjoyed in 2013 were seafood dishes. That&#8217;s not supposed to happen in a high desert state. 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It&#8217;s with great fondness and more than a little (blush) salivation that I bid adieu to auld lang syne and the most memorable dishes of 2013. These are the dishes which are most indelibly imprinted on my memory engrams&#8230;the first dishes that come to mind when I close my eyes and reflect on the past year in eating. &#8220;But this is New Mexico,&#8221; you might exclaim after you read that eight of the very best dishes I enjoyed in 2013 were seafood dishes. That&#8217;s not supposed to happen in a high desert state. 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