{"id":34982,"date":"2014-12-26T10:44:31","date_gmt":"2014-12-26T16:44:31","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=34982"},"modified":"2023-01-17T14:51:32","modified_gmt":"2023-01-17T20:51:32","slug":"gils-best-best-2014","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=34982","title":{"rendered":"Gil&#8217;s &#8220;Best of the Best&#8221; for 2014"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<figure style=\"width: 487px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 487px; --smush-placeholder-aspect-ratio: 487\/325;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/EpazoteSD10.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"487\" height=\"325\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/EpazoteSD10.jpg?lossy=2&amp;strip=1&amp;webp=1 487w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/EpazoteSD10-300x200.jpg?lossy=2&amp;strip=1&amp;webp=1 300w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/EpazoteSD10.jpg?size=128x85&amp;lossy=2&amp;strip=1&amp;webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/EpazoteSD10.jpg?size=384x256&amp;lossy=2&amp;strip=1&amp;webp=1 384w\" data-sizes=\"(max-width: 487px) 100vw, 487px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\">Poblano Soup, my very favorite soup in the universe and beyond (Photo courtesy of Sandy Driscoll)<\/figcaption><\/figure>\n<p><span style=\"font-size: small; font-family: Verdana;\">The advent of 2015 is nigh. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my most memorable dishes of 2014. These are the baker&#8217;s dozen dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. <\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\">This compilation will show that 2014 may have been the year of the horse in the Chinese calendar, but in this gastronome&#8217;s calendar, 2014 was resoundingly the year of soup. Yes, soup, the most comforting of comfort foods. If, as Beethoven postulated &#8220;only the pure in heart can make a good soup,&#8221; New Mexican chefs are pure-hearted geniuses.<\/span><\/p>\n<figure style=\"width: 377px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 377px; --smush-placeholder-aspect-ratio: 377\/501;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/Epazote26.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"377\" height=\"501\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/Epazote26.jpg?lossy=2&amp;strip=1&amp;webp=1 377w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/Epazote26.jpg?size=128x170&amp;lossy=2&amp;strip=1&amp;webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/11\/Epazote26.jpg?size=256x340&amp;lossy=2&amp;strip=1&amp;webp=1 256w\" data-sizes=\"(max-width: 377px) 100vw, 377px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\">Sweet Symphony: Avocado ice cream tinged with jalape\u00f1o, beet foam, ginger, pi\u00f1on (Photo courtesy of Sandy Driscoll)<\/figcaption><\/figure>\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li style=\"list-style-type: none;\">\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">My restaurant of the year, chef of the year, meal of the year, dish of the year and dining experience of the year all emanate from one magical location in one of the most magical cities in the world. Situated within the fabulous confines of the Hillside Gallery in Santa Fe, <a title=\"EPAZOTE\" href=\"https:\/\/www.nmgastronome.com\/?p=31601\" target=\"_blank\" rel=\"noopener noreferrer\">Epazote<\/a> is spectacular and it is stunning. The two best of the best dishes it was my pleasure to enjoy in 2014 were Epazote&#8217;s foodgasm-inducing <strong>Poblano Soup<\/strong> and <strong>Sweet Symphony<\/strong>, a transformative dessert.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"> <a title=\"Bocadillo's\" href=\"https:\/\/www.nmgastronome.com\/?p=26393\" target=\"_blank\" rel=\"noopener noreferrer\">Bocadillo&#8217;s<\/a> <strong>Smoked Sweet Potato-Chipotle Soup<\/strong> is one of those rare elixirs which may make you swoon, embodying all the qualities of soup greatness: soul-satisfying deliciousness and soothing, addictive aromas that envelop you like a warm blanket on a cool day.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Just prior to my week-long culinary tour of Charleston, South Carolina in April, <a title=\"Joe's Pasta House\" href=\"https:\/\/www.nmgastronome.com\/?p=177\" target=\"_blank\" rel=\"noopener noreferrer\">Joe&#8217;s Pasta House<\/a> in Rio Rancho prepared a <strong>seafood bisque<\/strong> so good I compared every soup in the Palmetto State to it. Joe Guzzardi may not have the advantage of having the ocean in his backyard, but he prepares seafood soups just as fresh and delicious as you&#8217;ll find anywhere.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Now the third largest city in the Land of Enchantment, Rio Rancho is starting to develop a culinary identity that draws in visitors from throughout the Albuquerque metropolitan area and beyond. My favorite eye-opening one-two punch comes from <a title=\"Cafe Bella\" href=\"https:\/\/www.nmgastronome.com\/?p=14575\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Bella<\/a> where the addictive (I&#8217;ve had more than 30 of them) <strong>red chili mocha<\/strong> and <strong>street tacos<\/strong> make this superb coffee shop worth a visit from anywhere in the Land of Enchantment.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\">Wolfgang Puck believes if you&#8217;re cooking for a woman, a good risotto, a salad and macaroons will win her over. Why cook when you can take her to<\/span><\/span><span style=\"font-size: small; font-family: Verdana;\"> <a title=\"Jennifer James 101\" href=\"https:\/\/www.nmgastronome.com\/?p=437\" target=\"_blank\" rel=\"noopener noreferrer\">Jennifer James 101 <\/a> when the seasonal menu includes <strong>risotto<\/strong> punctuated with crispy pork jowl \u201cchicharrones\u201d, thinly sliced radishes and micro-herbs and served with a pork belly? It&#8217;s the way to any heart you want to win over!<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"> If your idea of \u201cramen\u201d starts and ends with microwavable noodles in a Styrofoam cup, it\u2019s time to wake up and imbibe the addictive long-simmered <strong>Tonkotsu Spicy Miso<\/strong> at <a title=\"O Ramen\" href=\"https:\/\/www.nmgastronome.com\/?p=32655\" target=\"_blank\" rel=\"noopener noreferrer\">O Ramen<\/a>. It will forever change your opinion of ramen, the kind for which foodies stand in line for hours in Tokyo.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><a title=\"Budai Gourmet Chinese\" href=\"https:\/\/www.nmgastronome.com\/?p=9008\" target=\"_blank\" rel=\"noopener noreferrer\">Budai Gourmet Chinese<\/a> is one of those rare restaurants that would be great anywhere, not just in Albuquerque. One of the many reasons we hold it in such high esteem is the <strong>Crispy Orange Peel Scallops<\/strong> which are nearly as picturesque to ogle as they are delightful to eat.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">One of the greatest tragedies of 2014 was the fire which forced the closure of <a title=\"Back-Sass BBQ\" href=\"https:\/\/www.nmgastronome.com\/?p=31885\" target=\"_blank\" rel=\"noopener noreferrer\">Back-Sass BBQ<\/a> in Bernalillo. It precipitated a cold-turkey withdrawal from the delectable <strong>Smoked Turkey and Broccoli Soup. <\/strong>If I was meant to stop enjoying this great soup, it should be a weaning process over a period of fifty or sixty years, not a torturous instantaneous soup stoppage.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">My Kim sometimes tells me my &#8220;man card&#8221; should be taken away for my indifference toward steak. If all steak was prepared as well as the <strong>ribeye<\/strong> at <a title=\"Bouche\" href=\"https:\/\/www.nmgastronome.com\/?p=33542\" target=\"_blank\" rel=\"noopener noreferrer\">Bouche<\/a> my carnivorous inclinations would certainly be heightened. Two inches thick and served under a smoky dome, it&#8217;s good enough to convert vegans.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">The <strong>Southwest Tuna Croissant<\/strong> at the <a title=\"Roma Bakery &amp; Deli\" href=\"https:\/\/www.nmgastronome.com\/?p=375\" target=\"_blank\" rel=\"noopener noreferrer\">Roma Bakery &amp; Deli<\/a> is the very best tuna sandwich I&#8217;ve enjoyed in the Land of Enchantment. Finely chopped jalape\u00f1o peppers give the tuna its pleasantly piquant personality while the buttery, soft and flaky croissant serves as a wonderful canvas for the tantalizing tuna.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">One of the most popular search types in geocaching is searching by latitude and longitude. At <a title=\"Latitude 33\" href=\"https:\/\/www.nmgastronome.com\/?p=34419\" target=\"_blank\" rel=\"noopener noreferrer\">Latitude 33 <\/a> in Truth or Consequences you&#8217;ll find treasure in the <strong>Shishito Peppers with Green Chili Ponzu Sauce<\/strong>. These mild Japanese peppers with the aroma of roasting green chile should be on more menus in 2015. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">The <strong>Italian Charcuterie Board<\/strong> at <a title=\"M'Tucci's Italian Market &amp; Deli\" href=\"https:\/\/www.nmgastronome.com\/?p=35107\" target=\"_blank\" rel=\"noopener noreferrer\">M&#8217;Tucci&#8217;s Italian Market &amp; Deli<\/a> is all a meat-based charcuterie board should be and M&#8217;Tucci&#8217;s is the Italian deli Albuquerque had been missing for years. If you love Italian meats, cheeses, breads and pickled vegetables, a trek to Albuquerque&#8217;s West side is a must.<br \/>\n<\/span><\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<\/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 own &#8220;best of the best&#8221; restaurants for 2014 by replying to this email. <\/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 2015 is nigh. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my most memorable dishes of 2014. These are the baker&#8217;s dozen dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. This compilation will show that 2014 may have been the year of the horse in the Chinese calendar, but in this gastronome&#8217;s calendar, 2014 was resoundingly the year of soup. Yes, soup, the most comforting of comfort foods. If, as Beethoven postulated &#8220;only the pure in heart can make a good soup,&#8221; New Mexican&hellip;<\/p>\n","protected":false},"author":1,"featured_media":34891,"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-34982","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 &quot;Best of the Best&quot; for 2014 - 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=34982\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gil&#039;s &quot;Best of the Best&quot; for 2014 - Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"The advent of 2015 is nigh. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my most memorable dishes of 2014. These are the baker&#8217;s dozen dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. This compilation will show that 2014 may have been the year of the horse in the Chinese calendar, but in this gastronome&#8217;s calendar, 2014 was resoundingly the year of soup. Yes, soup, the most comforting of comfort foods. If, as Beethoven postulated &#8220;only the pure in heart can make a good soup,&#8221; New Mexican&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=34982\" \/>\n<meta property=\"og:site_name\" content=\"Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2014-12-26T16:44:31+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-17T20:51:32+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2014\/11\/EpazoteSD10.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"487\" \/>\n\t<meta property=\"og:image:height\" content=\"325\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=34982#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=34982\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Gil&#8217;s &#8220;Best of the Best&#8221; 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It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my most memorable dishes of 2014. These are the baker&#8217;s dozen dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. This compilation will show that 2014 may have been the year of the horse in the Chinese calendar, but in this gastronome&#8217;s calendar, 2014 was resoundingly the year of soup. Yes, soup, the most comforting of comfort foods. 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