{"id":38572,"date":"2015-12-30T00:01:54","date_gmt":"2015-12-30T06:01:54","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=38572"},"modified":"2023-01-17T14:50:38","modified_gmt":"2023-01-17T20:50:38","slug":"gils-best-best-2015","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=38572","title":{"rendered":"Gil&#8217;s &#8220;Best of the Best&#8221; For 2015"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<figure style=\"width: 488px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 488px; --smush-placeholder-aspect-ratio: 488\/265;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/Titos36.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"488\" height=\"265\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/Titos36.jpg?lossy=2&amp;strip=1&amp;webp=1 488w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/Titos36.jpg?size=128x70&amp;lossy=2&amp;strip=1&amp;webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/Titos36.jpg?size=256x139&amp;lossy=2&amp;strip=1&amp;webp=1 256w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/Titos36.jpg?size=384x209&amp;lossy=2&amp;strip=1&amp;webp=1 384w\" data-sizes=\"(max-width: 488px) 100vw, 488px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\">Guacamole, Beans and Rice Burrito from Mary &amp; Tito&#8217;s<\/figcaption><\/figure>\n<p><span style=\"font-size: small; font-family: Verdana;\">It&#8217;s the season for making lists and checking them twice, finding out which restaurants were naughty or nice. The advent of 2016 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 2015. These are the baker&#8217;s dozen plus 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;\">It would be oh so easy to compile a &#8220;best of the best&#8221; list from among entrees we enjoyed prior to 2015 and from restaurants honored among my best of the best in previous years, but true gastronomes don&#8217;t take the easy way out. We explore new culinary frontiers, seek out new dishes and boldly go where no reviewer has gone before. More than half of this year&#8217;s best come from restaurants we hadn&#8217;t visited prior to 2015 and includes more desserts than in any previous year. <\/span><\/p>\n<figure style=\"width: 484px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" style=\"--smush-placeholder-width: 484px; --smush-placeholder-aspect-ratio: 484\/298;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/CafeBella17.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"484\" height=\"298\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/CafeBella17.jpg?lossy=2&amp;strip=1&amp;webp=1 484w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/CafeBella17-300x185.jpg?lossy=2&amp;strip=1&amp;webp=1 300w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/CafeBella17-348x215.jpg?lossy=2&amp;strip=1&amp;webp=1 348w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2015\/12\/CafeBella17.jpg?size=128x79&amp;lossy=2&amp;strip=1&amp;webp=1 128w\" data-sizes=\"(max-width: 484px) 100vw, 484px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" class=\"lazyload\" \/><figcaption class=\"wp-caption-text\">The Best Deal in Town: Buy Ten, Get One Free<\/figcaption><\/figure>\n<p><span style=\"font-size: small; font-family: Verdana;\">If you&#8217;re curious, the one item I enjoyed more often than any other in 2015 is the <strong>red chili mocha<\/strong> from <a href=\"http:\/\/www.nmgastronome.com\/?p=14575\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Bella<\/a> in Rio Rancho. David, Julian, Victoria and the other phenomenal baristas at Cafe Bella may as well serve them to me intravenously. By year&#8217;s end, I will have filled up sixteen &#8220;addict&#8221; cards (pictured above). Insofar as more conventional restaurants, my shadow crossed over the threshold of <a href=\"http:\/\/www.nmgastronome.com\/?p=12167\" target=\"_blank\" rel=\"noopener noreferrer\">Banh Mi Coda<\/a> and <a href=\"https:\/\/www.nmgastronome.com\/?p=177\" target=\"_blank\" rel=\"noopener noreferrer\">Joe&#8217;s Pasta House<\/a> more often (four times each) than any other restaurants visited during 2015. Both could (and probably should) have made this list: <\/span><\/p>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">It&#8217;s probably unfair to name the <strong>Non-Vegetarian Dinner Combination Platter<\/strong> from <a href=\"https:\/\/www.nmgastronome.com\/?p=337\" target=\"_blank\" rel=\"noopener noreferrer\">Namaste <\/a> as one of the best of the best because each item on the platter&#8211;Chicken Tikka Masala, Shrimp Sang, Lamb Curry&#8211;could probably have made this list on its own. With every visit to this transformative Indian restaurant, a new favorite is discovered. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">During a 2010 visit to Tucson, we fell in love with the <strong>Sonoran Hot Dog<\/strong>, the city&#8217;s quintessential and definitive food. It took a while, but Sonoran Hot Dogs have made their way to the Duke City area where you can find Tucson-worthy versions at <a href=\"https:\/\/www.nmgastronome.com\/?p=38339\" target=\"_blank\" rel=\"noopener noreferrer\">SoupDog<\/a>, <a href=\"https:\/\/www.nmgastronome.com\/?p=37591\" target=\"_blank\" rel=\"noopener noreferrer\">Pop Fizz<\/a>, <a href=\"https:\/\/www.nmgastronome.com\/?p=36820\" target=\"_blank\" rel=\"noopener noreferrer\">Sharky&#8217;s Fish &amp; Shrimp<\/a> and Rio Rancho&#8217;s <a href=\"https:\/\/www.nmgastronome.com\/?p=37838\" target=\"_blank\" rel=\"noopener noreferrer\">Ice Cream Palace and Hot Dog World<\/a>. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Edible art may sound like a trite expression, but every meal coming out of Chef Saul Paniagua&#8217;s kitchen at <a href=\"https:\/\/www.nmgastronome.com\/?p=37677\" target=\"_blank\" rel=\"noopener noreferrer\">Canvas Artistry<\/a> is adjudged a masterpiece by the restaurant&#8217;s guests. You&#8217;ll shout &#8220;encore&#8221; after enjoying the <strong>Salted Caramel Coconut Flan<\/strong> at this culinary gallery in Albuquerque&#8217;s trendy Nob Hill district. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">By definition the term &#8220;savory&#8221; describes food that is salty or non-sweet. It&#8217;s sweetly ironic therefore that Albuquerque&#8217;s <a href=\"https:\/\/www.nmgastronome.com\/?p=37361\" target=\"_blank\" rel=\"noopener noreferrer\">Savory Fare<\/a> served us not one, but two of the very best dishes we enjoyed in 2015 and both&#8211;the <strong>Turtle Bread Pudding<\/strong> and <strong>Sour Cherry Pie<\/strong> are desserts. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Santa Fe&#8217;s version of the Thomas Hardy novel Return of The Native would describe Chef John Rivera Sedlar&#8217;s return to New Mexico after more than three decades setting the culinary world on fire in Los Angeles. Chef Rivera&#8217;s <strong>Duck Enfrijolada<\/strong> at <a href=\"https:\/\/www.nmgastronome.com\/?p=37269\" target=\"_blank\" rel=\"noopener noreferrer\">Eloisa<\/a> is the Land of Enchantment&#8217;s gain and LA&#8217;s loss. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Migas may translate from Spanish to &#8220;crumbs&#8221; and though originally made with left-over ingredients, not one morsel of the <strong>Migas<\/strong> at <a href=\"https:\/\/www.nmgastronome.com\/?p=37064\" target=\"_blank\" rel=\"noopener noreferrer\">Cafe Fina<\/a> in Santa Fe will be left over by the time you finish breakfast or lunch. Ordering a second portion is probably more copacetic than licking the plate. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><a href=\"https:\/\/www.nmgastronome.com\/?p=34288\" target=\"_blank\" rel=\"noopener noreferrer\">Vick&#8217;s Vittles<\/a> may be the least pretentious restaurant in Albuquerque to serve four-star caliber dishes. That&#8217;s how one reader described the <strong>Broasted Pork Chop<\/strong>. Who are we to argue, especially when our mouths are contentedly full every time we visit this country-themed restaurant with a compendium-like menu? <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">My friends D and J visit <a href=\"http:\/\/www.nmgastronome.com\/?p=5976\" target=\"_blank\" rel=\"noopener noreferrer\">Nick &amp; Jimmy&#8217;s<\/a> in Albuquerque so often they could get their mail delivered there. We considered moving in after indulging in the perfectly prepared <strong>Pan-Seared Scallops<\/strong>. Served as an appetizer, we contemplated ordering two more and dispensing with our entrees. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Take advice from Horace Greeley and go west. Make that far, far west, all the way to <a href=\"https:\/\/www.nmgastronome.com\/?p=38178\" target=\"_blank\" rel=\"noopener noreferrer\">ChocGlitz &amp; Cream<\/a>, home of <strong>raspberry-red chile ice cream<\/strong> and other creative flavors of pure ice cream deliciousness. You&#8217;ll come for the ice cream, but you&#8217;ll stay for the chocolate and the bacon caramel corn and the toffee and the&#8230; <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><a href=\"https:\/\/www.nmgastronome.com\/?p=36095\" target=\"_blank\" rel=\"noopener noreferrer\">Teofilo&#8217;s Restaurante<\/a> in Los Lunas is an exemplar in preparing traditional New Mexican dishes, but its inventive takes on tradition are equally wonderful. Take the <strong>chile<\/strong> <strong>rellenos<\/strong> (just not mine) for example. Their unconventionally coarse texture, sharp cheese and piquant chiles place them in rarefied company as some of New Mexico&#8217;s very best. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Not only is <a href=\"https:\/\/www.nmgastronome.com\/?p=35427\" target=\"_blank\" rel=\"noopener noreferrer\">Ajiaco Colombian Bistro<\/a> Albuquerque&#8217;s best (and only) Colombian restaurant, it&#8217;s one of the best Colombian restaurants in America according to <a href=\"http:\/\/www.tabelog.us\/summary_articles\/10-best-colombian-restaurants-in-america?item=8&amp;tpl=cd\" target=\"_blank\" rel=\"noopener noreferrer\">Tabelog<\/a>. Ajiaco&#8217;s <strong>arroz con pollo<\/strong> is just one reason. Featuring a medley of vegetables, seasoned rice and moist shredded chicken breast, it\u2019s as beautiful to ogle as it is delicious to eat. <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">With absolutely no hesitation, my Kim reminded me that one of the best things we enjoyed in 2015 were the <strong>Moules Frites L\u2019indienne<\/strong> at <a href=\"https:\/\/www.nmgastronome.com\/?p=24863\" target=\"_blank\" rel=\"noopener noreferrer\">La Quiche Parisienne<\/a> in Albuquerque. How can you argue with a bakery-bistro proffering the city&#8217;s best croissants and French fries? <\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">The <a href=\"https:\/\/www.nmgastronome.com\/?p=36408\" target=\"_blank\" rel=\"noopener noreferrer\">New Yorken Cafe<\/a> had a short life as a restaurant, but its impact as a purveyor of the best <strong>cheesecake<\/strong> in New Mexico lives on. Thankfully you can still order a cheesecake from the industrious Archibald family.<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 own \u201cbest of the best\u201d restaurants for 2015 by replying to this post with a comment below.<\/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>It&#8217;s the season for making lists and checking them twice, finding out which restaurants were naughty or nice. The advent of 2016 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 2015. These are the baker&#8217;s dozen plus 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. It would be oh so easy to compile a &#8220;best of the best&#8221; list from among entrees we enjoyed prior to 2015 and from restaurants honored among my best of the best in previous years,&hellip;<\/p>\n","protected":false},"author":1,"featured_media":38577,"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-38572","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 v27.5 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gil&#039;s &quot;Best of the Best&quot; For 2015 - 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=38572\" \/>\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 2015 - Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"It&#8217;s the season for making lists and checking them twice, finding out which restaurants were naughty or nice. The advent of 2016 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 2015. These are the baker&#8217;s dozen plus 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. It would be oh so easy to compile a &#8220;best of the best&#8221; list from among entrees we enjoyed prior to 2015 and from restaurants honored among my best of the best in previous years,&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=38572\" \/>\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=\"2015-12-30T06:01:54+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-17T20:50:38+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2015\/12\/CafeBella17.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"484\" \/>\n\t<meta property=\"og:image:height\" content=\"298\" \/>\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=38572#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=38572\"},\"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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