{"id":45137,"date":"2019-12-31T09:05:25","date_gmt":"2019-12-31T15:05:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=45137"},"modified":"2022-10-07T11:22:08","modified_gmt":"2022-10-07T17:22:08","slug":"gils-thrilling-and-filling-year-in-food-january-2019","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=45137","title":{"rendered":"Red or Green–New Mexico’s Food Scene Was on Fire in 2019"},"content":{"rendered":"
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Mary & Tito’s<\/strong><\/a> legendary carne adovada. Mary & Tito’s is the most popular review on Gil’s Thrilling… (Photo courtesy of Sandy Driscoll)<\/figcaption><\/figure>\n

In 2017, legendary Los Angeles Times restaurant<\/em> critic Jonathan Gold declared “food blogs are dead. There are still some people doing them, and there are still a bunch of cookery blogs where people are wrestling with cupcakes, but Instagram has so totally and thoroughly usurped whatever blogs used to do<\/em>.” Much as I respect and admire the only restaurant critic to ever earn a Pulitzer Prize, there’s at least one blog that’s not quite dead. It’s not even on life support. In 2019, Gil’s Thrilling… actually experienced an upsurge in visits. For that I thank you.<\/span><\/p>\n

2019 was another banner year for Gil\u2019s Thrilling (and Filling) Blog as several milestones were achieved. Most significant to your roving gastronome was evidence of a continued dialogue among readers. On April 7th, the blog achieved its 10,000th comment<\/strong><\/a> when Tom Molitor shared online ordering secrets with Becky Mercuri<\/strong><\/a>. Tom and Becky were among the most prolific commenters in 2019, but for sheer volume, my publicist Bob of the Village of Los Ranchos (BOTVR) continues to reign supreme. On December 8th, Bob submitted his 1,000th comment to Gil’s Thrilling. <\/span>There are now 10,775 reader comments on 1140 reviews, an increase of 1004 comments and 48 new reviews over 2018’s numbers. Thank you for all words of kindness and criticism. I appreciate the diversity of opinion. <\/span><\/p>\n

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Chicken Sandwich from Firebird Nashville Hot Chicken<\/strong><\/a>, the most popular review published in 2019<\/figcaption><\/figure>\n

From a personal perspective, 2019 was the year I finally got to meet and more importantly, break bread with two of the blog’s most thoughtful and insightful commenters: Tom Molitor, a veritable walking Wikipedia and sage sommelier; and the wonderful Sarita whose brilliant photographs frequently grace this blog. Maybe this will finally be the year in which I meet the pithy Ruben, one of the most popular commenters on the blog.\u00a0 I would be remiss if I didn’t thank my dear friend Becky Mercuri for the name change you’ve seen on this feature.\u00a0 “Red and Green” is so endemic to our state’s identity that it’s only fitting it graces the title of this monthly post.<\/span><\/p>\n

But, I digress. This conspectus isn’t a self-aggrandizing “I love me” introspection. It’s a celebration of the restaurants essayed therein. That certainly includes the 26 restaurants which in 2019, moved on to the “gone but not forgotten<\/a><\/strong>” plain. Some, such as Poki Poblano<\/strong><\/a>, flashed sheer brilliance only to fade away with nary a good bye. Others, such as the legendary Tecolote Cafe<\/strong><\/a>, stood the test of time before being visited by insurmountable circumstances. Still others (Malague\u00f1a’s Latin Tapas<\/strong><\/a>) closed only to reinvent themselves with new concepts and menus. It wasn’t entirely an annus horribilis. 2019 also saw the launch of several new independent restaurants which are quickly becoming favorites, some of which made the list of the year’s most popular reviews.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Most Popular Reviews: All-Time<\/span><\/strong><\/span><\/td>\nMost Popular Reviews: 2019<\/span><\/strong><\/span><\/td>\n<\/tr>\n
Mary & Tito’s<\/a> (Albuquerque)<\/span><\/td>\nFirebird Nashville Hot Chicken<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Buckhorn Tavern<\/a> (San Antonio)<\/span><\/td>\nThe Kitchen by 135 Degrees<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
The Owl Cafe & Bar<\/a> (San Antonio)<\/span><\/td>\nMary & Tito’s<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Laguna Burger<\/a> (66 Pit Stop, Albuquerque)<\/span><\/td>\nGigi Italian Bistro<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Eli’s Place<\/a> (Albuquerque)<\/span><\/td>\nLa Guelagueza<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
K&I Diner<\/a> (Albuquerque)<\/span><\/td>\nPerea’s Tijuana Bar & Restaurant<\/a> (Corrales)<\/span><\/td>\n<\/tr>\n
Down & Dirty Seafood Boil<\/a> (Albuquerque)<\/span><\/td>\nThe Farmacy<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Namaste Restaurant<\/a> (Rio Rancho)<\/span><\/td>\nCecilia’s Cafe<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Los Potrillos<\/a> (Santa Fe)<\/span><\/td>\nSixty Six Acres<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
The Burrito Lady<\/a> (Albuquerque)<\/span><\/td>\nBarelas Coffee House<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

December, 2019<\/strong><\/span><\/p>\n

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Credible Sources (Fish taco – grilled or fried cod), The Republicans (Pastor style achiote – grilled pork, arbol, grilled pineapple) and Wikileaks (carnitas – pork belly, anchiote chili) from Albuquerque’s Urban Taqueria<\/strong><\/a> (Photo Courtesy of Sarita)<\/figcaption><\/figure>\n

The premise of Triple D Nation is for host Guy Fieri “to return to some of the “most memorable joints” previously featured in Diners, Drive-Ins, and Dives to check in on how things are going<\/em>.” In recent months, several of those return visits have been to restaurants based in the Land of Enchantment. Things continue to go well for the Tune-Up Cafe<\/strong><\/a> which was initially featured on the Food Network’s most popular show in 2009. Ten years later when Guy Fieri returned, he discovered that the restaurant has undergone only modest expansion in terms of physical space, but tremendous growth when it comes to day-to-day traffic.<\/span><\/p>\n

Tom Molitor, our resident walking Wikipedia and sage sommelier, recently alerted me to a New York Times article titled “Hard Times for a Hot Commodity, the Prized New Mexico Chile<\/strong><\/a>.” The alarming article goes on to confirm that “a shortage of water for irrigation is just one of many forces threatening the future of the state\u2019s signature food<\/em>.” Other factors include drought and erratic weather, stressors which are very concerning for aficionados of red and green chile. In the 1990s, more than 35,000 acres of chile were grown across the Land of Enchantment compared to about 8,400 in recent years. Whether or not continued hard times bode an opportunity for Colorado remains to be seen. (Thank you, Tom Molitor)<\/span><\/p>\n

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Spicy Chicken Sandwich From Gyros Mediterranean<\/strong><\/a><\/figcaption><\/figure>\n

In our increasingly connected and shrinking world, blogs are communities while Web sites are islands. Because of their interactive nature, blogs offer two-way communication between the blogger and readers. In other words, I blather on tediously while you’re invited to leave comments on how I’m doing and to share your own culinary experiences. No one has taken this reciprocal communication opportunity more to heart than Bob of the Village of Los Ranchos<\/strong> (BOTVOLR) who on 8 December had his 1000th comment published on Gil’s Thrilling… Bob’s comments are always thoughtful and insightful, entertaining and informative. He’s such a valued contributor that I often refer to him as my publicist. Thank you, Bob…and congratulations. You are an inspiration!<\/span><\/p>\n

In order to compile its list of the Most Anticipated Restaurants of 2020<\/strong><\/a>, The Daily Meal “reached out to publicists and industry folks who have their finger on the pulse of what\u2019s on the horizon, and they provided us with all the details on more than 40 anticipated restaurants that are slated to open in the next 12 months<\/em>.” Lo and behold, that list included Albuquerque’s very own Sawmill Market: “Sawmill Market claims it will be New Mexico\u2019s first artisanal food hall. Located in a former lumber warehouse in Albuquerque\u2019s Sawmill District, it\u2019s slated to open in February with vendors including Blue Door Patisserie, XO Waffle, Paxton\u2019s Tap Room, Flora Mexican Restaurant, Botanic Bar, Eldora Chocolate, HAWT Pizza Co. and Tulipani Pasta.” <\/em> Duke City dining aficionados await the Sawmill Market with bated breath. (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

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Chiles Rellenos from Taqueria Mexico<\/strong><\/a><\/figcaption><\/figure>\n

According to The Daily Meal, “There are 327.2 million people in America and of those, an estimated 1.62 million are vegan, meaning they don\u2019t eat meat (including fish and shellfish), dairy, eggs, gelatin, honey or figs because some might contain dead wasps<\/em>.” Recognizing that “it\u2019s not always easy sticking to a plant-based diet in a country that loves its burgers, butter, steak and pepperoni pizza<\/em>,” The Daily Meal compiled a list of “the Most Vegan-Friendly Restaurants in Every State<\/strong><\/a>.” While it seems your friendly neighborhood blogger rarely agrees with The Daily Meal, its choice for New Mexico’s best vegan restaurant has my enthusiastic blessing. The Daily Meal’s choice is An Hy Quan <\/strong><\/a> which offers Vietnamese vegan foods so good you can’t tell the difference. An Hy Quan is not only New Mexico’s very best vegan restaurant, it’s one of the state’s best Vietnamese restaurants.<\/span><\/p>\n

It’s hard not to shake your head in wonder and disbelief at some of the outlandish things that seem commonplace in California, but a recent petition filed in Los Angeles defies reason, logic and sense. According to the U.S. Patent and Trademark Office, the petition for \u201cbreakfast burrito\u201d was filed on November 27. In an Eater article exposing this silliness<\/strong><\/a>, Nick Maryol, owner of Tia Sophia\u2019s<\/strong><\/a> restaurant in Santa Fe was quoted: “I used to say that my dad invented the breakfast burrito, but he didn\u2019t. You know, New Mexicans have been putting bacon and eggs and potatoes and cheese into tortillas and eating it forever: He was just the first to call it a breakfast burrito and put it on a menu in the \u201970s<\/em>.\u201d<\/span><\/p>\n

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Biscochito Peach Cobbler from Dave’s Valley Grill<\/strong><\/a><\/figcaption><\/figure>\n

If you find everyday life in California bewildering, you’ll probably express similar sentiment over a General Mills compilation of “the most popular holiday cookies in every state<\/strong><\/a>.” According to Thrillist, ” General Mills took the time to gather all the data from Bettycrocker.com, Pillsbury.com, and Tablespoon.com to see what cookie recipe was the most clicked on — and presumably the favorite — of each state<\/em>.” As we all know, data (especially online) is trustworthy and reliable. General Mills’ impeccable and wholly factual research shows that New Mexico’s favorite holiday cookie is sugar cookie cutouts…whatever those are. (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

“The Top 100 Restaurants in America for 2019 are consistently putting out delicious dishes, providing impeccable service, and paying attention to every detail to orchestrate one-of-a-kind dining experiences time and again<\/em>.” That’s how OpenTable introduces its feature on the “Top 100 Restaurants in America for 2019<\/strong><\/a>.” Only one restaurant from the Land of Enchantment made the list as it’s consistently done several years running. That restaurant is Santa Fe’s incomparable Geronimo<\/strong><\/a>, the most heralded and widely acclaimed dining destination in the state.<\/span><\/p>\n

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Biscuits from the K&I Diner<\/figcaption><\/figure>\n

Comedian Paul Lynde joked “sandwiches are wonderful. You don’t need a spoon or a plate<\/em>.” Whether you call them subs, torpedoes, grinders, hoagies or po’ boys, sandwiches constructed on a long roll or baguette are the most popular hand-held food in these United States. Cheapism, whom The New York Times called \u201ca Consumer Reports for the cheap<\/em>,” compiled a list of the best sandwiches across the fruited plain<\/strong><\/a>. Cheapism’s choice for New Mexico’s best is the transformative Bocadillos<\/strong><\/a> in Albuquerque: “We aren’t big fans of the school of thought that says “Guy Fieri ate here on ‘Diners, Drive-Ins, and Dives,’ so it’s great,” but Guy got this one right. Building all its dishes off of slow-roasted meats, Slow Roasted Bocadillos fills its area-code masterpiece with chicken breast, bacon, green chile, house-made chipotle mayo, lettuce, and tomato. Finished off with melted asadero cheese, it’s a mess made with love<\/em>.”<\/span><\/p>\n

Former ABC morning show anchor Joan Lunden once declared “show me a person who doesn’t like French fries and we’ll swap lies<\/em>.” Virtually everyone loves French fries–“thick cut From thick-cut Texas fries to crispy shoestring French fries and poutine doused in gravy and cheese<\/em>.” Thank goodness good fries can be found all across the fruited plain. So that we don’t have to look too far to find them, MSN Lifestyle published a list of the “Best French Fry Restaurant in Every State<\/strong><\/a>.” Your humble blogger couldn’t agree more (almost) with MSN’s choice for the best fries in the Land of Enchantment. You can find them only at Big D’s Downtown Dive<\/strong><\/a> in Roswell. “Big D’s Downtown Dive serves “monster fries” smothered in green chile sauce, cheese, bacon and sauce<\/em>.” Even better are Big D’s Thanksgiving Fries ((sweet potato fries, sweet whiskey butter, cinnamon and pecan smoked bacon). They might just be the best fries in the country, not just in the state.<\/span><\/p>\n

November, 2019<\/strong><\/span><\/p>\n

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Enchiladas from Santiago’s<\/strong><\/a><\/figcaption><\/figure>\n

When is the Food Network going to figure out that Albuquerque chef Marie Yniguez deserves her own program? The charismatic Marie has absolutely stolen the show during each of the five prime-time appearance she’s had on the Network. Even though her most recent appearance–a short segment on Triple D. Nation–was her shortest, she certainly enthralled the cameras with her charm, humor and warmth. During an episode entitled “Trottin’ Out The Turkey<\/em>,” host Guy Fieri revisited some of “Flavortown’s all-time turkey-centric spots<\/em>.” Marie demonstrated her unique New Mexico spin on turkey in addition to showcasing the pork and corned beef sandwiches she serves at Bocadillos<\/strong><\/a>.<\/span><\/p>\n

Another New Mexican chef who’s no stranger to the nationally television spotlight is Fernando Ruiz, the brilliant executive chef at the Chama Land and Cattle Company<\/strong><\/a>. Over the years our hearts have swelled with pride as he’s earned victories in the Food Network’s “Chopped<\/em>” and “Guy’s Grocery Games<\/em>” shows. We relished his victory over the eponymous celebrity chef in “Beat Bobby Flay<\/em>.” On Wednesday, November 27th, Chef Ruiz represented the Land of Enchantment in NBC’s “Today” show. In a segment called “United Plates of Thanksgiving: 52 Recipes from Chefs Across the Country<\/em>,” chef Ruiz regaled viewers with his New Mexico stuffing in his New Mexico cornbread and chorizo-stuffed pork chops with cherry chipotle glaze. It may just become another Thanksgiving tradition across the Land of Enchantment. <\/span><\/p>\n

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Coconut Cake From Need A Pita<\/strong><\/a><\/figcaption><\/figure>\n

Thanksgiving is the second most popular holiday celebrated under spacious skies. It’s a day for hedonistic overindulgence and caloric over-achievement, a day when friends and families get together to watch the Dallas Cowboys vanquish another overmatched team. Insider.com<\/strong><\/a> estimated Americans put away some 46-million turkeys (about 1.4 billion pounds of bird) and consumed about 4,500 calories per person. Our Bacchanalian excess also included 80-million pounds of cranberries, 214-million pounds of potatoes, 50-million pounds of sweet potatoes and 18.9-million pies. In its compilation of the top Thanksgiving recipes in every state<\/strong><\/a>, the Food Network dug into those regional and local specialties we all love. Their research discovered the Land of Enchantment’s favorite Thanksgiving recipe is for biscochitos: “New Mexicans have shown us a whole new way to love lard — and it’s not in pie dough! These crispy Santa Fe-born cookies are scented with anise and cinnamon and are just right with coffee or tea after a big holiday meal<\/em>.”\u00a0 (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

The Denver Channel brought us the latest installment of the great green chile debate of 2019,<\/strong><\/a> advising that “you better watch what you say at the Thanksgiving table if you start talking about which chile is best because it could be worse than bringing up politics<\/em>.” The Denver Channel tried to settle the contentious debate once and for all by getting multiple perspectives, even “holding a blind taste test in an attempt to erase any chile bias from the results<\/em>.” The blind taste test surveyed nine employees of the television station. When asked which chile they preferred, the majority picked the pepper from New Mexico. The results of one taste test isn’t, by any means, a definitive resolution to the question as to whose chile reigns supreme. If anything, it’ll fuel the Scoville scale a bit longer.<\/span><\/p>\n

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Short Rib Melt from the Toltec Brewing Co<\/a><\/strong><\/figcaption><\/figure>\n

According to the American Pie Council, about 186 million pies are sold at grocery stores every year, not including ones purchased at bakeries or made at home. Americans enjoy both sweet and savory pies at all times of the year, not just for Thanksgiving. “Based on history, official state desserts and fruits inventions and innovations special to the area, The Daily Meal identified the<\/em> most iconic pie from every state<\/strong><\/a>.” According to Daily Meal, the most iconic pie in the Land of Enchantment is the Frito pie: “Though it was likely invented in a corporate test kitchen, there is fierce debate between Texas and New Mexico over who can rightly lay claim to Frito pie. The <\/em>Five & Dime General Store<\/strong><\/a> in Santa Fe, New Mexico, has been serving the dish since the 1960s, about the time the recipe first appeared on a bag of Fritos corn chips. Best eaten directly from the bag of chips, Frito pie is made by simply pouring in a ladleful of your favorite chili recipe and topping it with cheese and onions<\/em>.” As usual, the Daily Meal must believe New Mexico is part of Texas. New Mexicans enjoy their Frito pie with “chile” not “chili.” Chili is what Texans eat.\u00a0 (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

In the January 31, 1967 Peanuts comic strip<\/strong><\/a>, Schroeder tells Lucy that the woman he marries (if he marries anyone at all), would have to make excellent macaroni and cheese, because it was Beethoven\u2019s favorite food. Schroeder wasn’t just making up a factoid to impress Lucy. Beethoven DID enjoy macaroni with Parmesan cheese, a very expensive commodity at the time. Had Beethoven lived in contemporary times, he would have had the opportunity to enjoy mac and cheese various ways. Insider.com used Yelp data to compile a list of the best macaroni and cheese in every state<\/strong><\/a> all sure to please the brilliant composer. Had Beethoven visited the Land of Enchantment, he probably would have visited Albuquerque’s Urban Hot Dog Company<\/strong><\/a> which “specializes in creatively dressed hot dogs \u2014 there’s one called “The Flying Dutchman” \u2014 and offers a variety of sides. Yelpers recommend The Crafty Dog, which is topped with mac and cheese and bacon bits<\/em>.”<\/span><\/p>\n

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Tandoori Chicken from Namaste<\/strong><\/a><\/figcaption><\/figure>\n

American Negro League and Major League Baseball pitcher Leroy Robert “Satchel” Paige preached “Don’t eat fried food, it angries up the blood<\/em>.” Not eating fried foods may account for his longevity; he played until age 47. Not all of us subscribe to the fried food edict Paige preached. The Food Network proved that with its compilation of the best fried food in all 50 states<\/strong><\/a>, a diverse and delicious assemblage of artery-clogging favorites. New Mexico’s favorite fried food is sopaipillas: “Sopaipillas are an original New Mexican dish that tastes like fry bread and looks like a throw pillow. Cooks across the state (and beyond), form these fluffy squares from simple batter that is dropped into a sputtering deep fryer. In the Land of Enchantment, these doughy cushions are served on the side of entrees or coated with honey for dessert. One of the best places to try sopaipillas is La Cocina in Truth or Consequences, New Mexico. The cloud-like pastries are so big, the corners hang over the side of the plates. Guests eat them alongside the restaurant’s classic New Mexican plates<\/em>.”<\/span><\/p>\n

“TripAdvisor, the world’s largest travel platform, helps nearly 460 million travelers each month make every trip their best trip. Travelers across the globe use the TripAdvisor site and app to browse more than 830 million reviews and opinions of 8.6 million accommodations, restaurants, experiences, airlines and cruises<\/em>.” As an authoritative source for travel, TripAdvisor has the credibility travelers trust. So, when TripAdvisor compiled a list of the “Best Fine-Dining Restaurants in the United States<\/strong><\/a>,” it would behoove us to heed its recommendations. Only one restaurant in the Land of Enchantment made the list. Ranking number five on this lofty list was Santa Fe’s Geronimo<\/strong><\/a>, which (not surprisingly) is TripAdvisor’s highest rated restaurant in Santa Fe, too.<\/span><\/p>\n

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Green Chile Cheeseburger from Santa Fe Bite ABQ<\/strong><\/a><\/figcaption><\/figure>\n

After literally being fed up with mess hall food (a river of liver and an ocean of fish<\/em>), Hawkeye Pierce went on a desperate quest to order barbecue spare ribs from his favorite restaurant, Adam’s Ribs, at Dearborn Station in Chicago. This 1974 episode of MASH showed the lengths to which some of us will go to enjoy our favorite foods. Thankfully, unlike Hawkeye, most of us don’t have to pursue those foods from 20,000 miles away. While Adam’s Ribs was a fictional eatery, there are hundreds of restaurants across the fruited plain in which we can enjoy Hawkeye’s cherished ribs. The Food Network published a list of the “best ribs in every state<\/strong><\/a>” which will tell you where to find pilgrimage-worthy ribs. New Mexico’s best can be found in Cloudcroft: “On any given day, drive by <\/em>Mad Jack’s Mountaintop Barbecue<\/a><\/strong> in Cloudcroft and you\u2019ll probably find people lining up, starting more than an hour before the restaurant even opens, because once it\u2019s gone, it\u2019s gone for the day. Natives of Lockhart, Texas (aka the barbecue capital of Texas), the team serves some of the most succulent meats around, ribs included. Pork ribs are available on the regular while “Dino” Angus beef ribs are a weekend delight. Don\u2019t miss the cobbler for dessert<\/em>.”<\/span><\/p>\n

According to CreditLoan.com<\/strong><\/a>, “The average American enjoys dining out at least 4.5 times each week.” <\/em>Apparently no one enjoys dining out as much as millennials who “may be spending as much as 44 percent of their food budgets at restaurants<\/a><\/strong> alone<\/em>.” Albuquerque actually ranks as the tenth least expensive city in which to dine at a restaurant with an average menu price of $9.24 (at least for food menu items between $1 and $100). It’s not all “cheap eats” across the Land of Enchantment. In its compilation of “the most expensive restaurants in every state<\/strong><\/a>,” The Daily Meal determined New Mexico’s most expensive restaurant is the Anasazi<\/strong><\/a> at the Rosewood Inn in Santa Fe: “The luxurious Rosewood Inn of the Anasazi is home to Santa Fe\u2019s most upscale restaurant, Anasazi. Chef Peter O\u2019Brien sources the freshest seasonal ingredients, and the end result is a quintessential New Mexican dining experience. Appetizers range from $13 for tortilla soup to a $24 lobster tamal, and entrees range from $28 (butternut squash ravioli) to $52 (grilled elk chop), averaging about $40<\/em>.”<\/span><\/p>\n

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Cheesecake from La Guelaguetza<\/strong><\/a> on Old Coors in Albuquerque<\/figcaption><\/figure>\n

If you’ve ever wondered if it’s just New Mexico’s state legislature that designates “official state foods,” you’ll be happy to read that all “state\u2019s honor their special culinary contributions by designating state dishes, produce, beverages and more<\/em>.” The Daily Meal put together a comprehensive list of what each state has deemed its most important foods<\/strong><\/a> by making them official symbols of the state. You won’t be surprised by what the New Mexico State Legislature has designated official foods: “The state of New Mexico honors its Hispanic cuisine by recognizing its local key ingredients. Chiles and pinto beans are the state vegetables. And for dessert, the state cookie is the biscochito, a small anise-flavored treat<\/em>.” (Thank you, Becky Mercuri<\/strong><\/a>)
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Many of us have lamented that elections–whether at the local, state or federal level–often turn out to be a “lesser of all evils” proposition as to who should be entrusted with our votes. You won’t find a single “evil” candidate on Edible New Mexico’s annual “Local Hero Awards<\/strong><\/a>.” Instead, you’ll find candidates with proven track records in the culinary arena. You can cast your votes in such categories as best restaurant, gastropub, cafe, food truck, food artisan, beverage artisan and several others. There’s even a “Local Hero” award (called the Olla Award) for which your humble blogger has somehow been nominated for the third time. My publicist Bob of the Village People gives this rousing endorsement: “if you are so inclined, might be worth your consideration<\/em>.”<\/span><\/p>\n

October, 2019<\/strong><\/span><\/p>\n

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Breakfast Burrito from Kitchen by 135 Degrees<\/strong><\/a><\/figcaption><\/figure>\n

Santa Fe has become a perennial favorite in Conde Naste Travelers Readers’ Choice Awards, placing second in the category of \u201cTop 10 Small Cities in the U.S.\u201d For fans of the Food Network’s Diners, Drive-Ins and Dives, it’s probably more significant that Guy Fieri showcased several of the City Different’s restaurants in September and October. The first of three Santa Fe restaurants featured in October was Santa Fe’s Dr. Field Goods<\/strong><\/a>, a farm-to-table, hard-rock hangout where host Guy Fieri enjoyed the smooth carne asada pizza and a mind-blowing BLT called the “Bad Ass.” Fittingly, the episode was titled “Pizza Plus” because that’s exactly what Dr. Field Goods has been serving Santa Fe for years, provisioning its meats from Dr. Field Goods butcher shop a few doors down.<\/span><\/p>\n

“Bagels, Biscuits and Boar” (oh my!) was the name of the Diners, Drive-Ins and Dives episode introducing the country to Santa Fe’s Rowley Farmhouse Ales<\/strong><\/a> which specializes in farmhouse and sour ales which are paired with a farm-to-table menu. 2019 has proven to be a very successful year for Rowley which won the Small Brewpub Brewer of the Year at 2019 Great American Beer Festival in addition to being featured on “Triple D.” A made-to-order chicken and biscuit sandwich was the first item prepared for host Guy Fieri who waxed poetic about the great chicken, tenderness and brine of the pickle and horseradish sauce. New England clam chowder came next. Fieri called the dish “well done,” noting the way all ingredients work together<\/span><\/p>\n

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Traditional LanZhou Pulled Noodles from the Iron Cafe on Central Avenue<\/figcaption><\/figure>\n

A Diners, Drive-Ins and Dives episode titled “Unique Eats” introduced Chef Paulraj Karuppasamy and his South Indian restaurant Paper Dosa<\/strong><\/a>. Chef Paul’s focus is to bring fresh, seasonal and authentic dishes to his new home in New Mexico. This warm spot serves up typical south Indian specialties including Masala Dosa, a large crepe (which host Guy Fieri called “an Indian quesadilla<\/em>“) filled with spiced potatoes and served with a variety of house-made chutneys. Fieri noted the textural differences: creamy, spicy, crunchy and sweet. “If I lived here, I’d be here once a week, easy!<\/em>” Fieri claimed. Fieri was also blown away by the tender lamb curry stew. \u201cI want to jump right in it<\/em>,\u201d he said after the first bite.<\/span><\/p>\n

Good Food 100 Restaurants\u2122 and James Beard Foundation forged a partnership “to accelerate transparency in the culinary community and promote the importance and impact of a sustainable food system<\/em>.” In its third annual celebration of chefs and restaurants changing the food system for good<\/strong><\/a>, the Good Food Media Networks compiled a list of 100 chefs and restaurants which make “good food purchases<\/em>” and “promote the importance and impact of a sustainable food system<\/em>.” The Land of Enchantment was represented by three notable restaurants: The Grove<\/strong><\/a> in Albuquerque, Campo at Los Poblanos<\/strong><\/a> in Los Ranchos de Albuquerque and Jennifer James’s Frenchish<\/strong><\/a>, also in Albuquerque.<\/span><\/p>\n

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Two Waffles With Butter From Frank’s Famous Chicken & Waffles<\/strong><\/a><\/figcaption><\/figure>\n

Cheapism, whose independent editorial team prides itself in finding and sharing the “best for less<\/em>” realizes “there’s no shortage of cheap, delicious pizza across America<\/em>” as well as restaurants that prepare “something that demands a little more finesse, like veal Parmigiana or ravioli heaped with red sauce<\/em>.” Cheapism tracked down the best old-school Italian restaurant in every state<\/strong><\/a>. Joe’s Pasta House<\/strong><\/a> was deemed best in the Land of Enchantment, earning accolades for its traditional dishes such as like carbonara, ziti alla vodka, or gnocchi, as well as the well-reviewed Southwestern fettuccine which has green chile and crushed red peppers for a local twist.<\/span><\/p>\n

Arguably America’s most unique poetic voice, Emily Dickinson described fame as “a fickle food upon a shifting plate<\/span><\/em>.” It’s a metaphor for how fleeting fame can be. One day you’re the talk of the town, the next you’ve been forgotten. It remains to be seen whether the restaurants listed on MSN’s Lifestyle’s compilation of the most famous restaurant in every US state<\/strong><\/a> will hold up over time. Will diners remain loyal to such restaurants as Albuquerque’s El Pinto,<\/strong><\/a> MSN’s choice for the Land of Enchantment’s most famous restaurant or will they be fickle and chase after the next pretty face?<\/span><\/p>\n

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Chocolate Budino From M’Tucci’s Moderno<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

Hospitality with a side of thrills and chills. There are restaurants across the fruited plain where the ambiance is even more frightening than the bill of fare, where spirits are served and spirits haunt the premises. The Food Network compiled a list of the 50 Most Haunted Restaurants In Every State.<\/strong><\/a>” The Land of Enchantment’s scariest soiree comes from Double Eagle<\/a><\/strong> in Mesilla. Food Network noted this spooky steakhouse “boasts a classic, big-city steakhouse vibe, completed with Baccarat crystal chandeliers and a pressed tin ceiling layered with gold. It has earned raves from diners near and far, though staff are as likely to hear about the signature ribeye and chile relleno as they are paranormal activity. The crew from Travel Channel\u2019s Ghost Adventures even dubbed Double Eagle the most-haunted building in Mesilla. The restaurant was once a house that dates to 1849; the first owners were a wealthy family who employed servants. The story goes that one of the sons, Armando, fell in love with one of the servants, Inez. When his mom found them together in his bedroom, she attacked Inez with sewing shears and killed them both in a bloody skirmish. The star-crossed lovers are said to still haunt the place, making the lights flicker on and off and even wearing out the upholstery on a pair of overstuffed chairs. Quell your nerves with the turquoise margarita, which gets its hue from blue curacao, and is garnished with a keepsake turquoise stone<\/em>.”<\/span><\/p>\n

Wikipedia defines a condiment as “a spice, sauce, or preparation that is added to food, typically after cooking, to impart a specific flavor, to enhance the flavor, or to complement the dish<\/em>.” By that very broad definition, there are hundreds of condiments available to ameliorate and improve the foods we eat. Mental Floss, an online destination which purports to “deliver smart, fun and shareable content in an upbeat and witty environment<\/em>” analyzed product ratings which show “the most popular condiment<\/strong><\/a> from one state to the next<\/em>,” taking into consideration “more than 50,000 reviews to identify the most-mentioned condiments<\/em>.” New Mexicans, it seems, are obsessed with garlic salt. Huh? Garlic salt? Not salsa? In fact, salsa wasn’t the most popular condiment in any state. <\/span><\/p>\n

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The Italian Sandwich from Badlands Jerky & Bistro<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

Yelp’s Trend Expert Tara Lewis told Travel + Leisure<\/em> \u201cthere are also some exciting regional trends that allow for the donut to be embraced as new, over and over again. So while some cities are basking in the glory of donut burgers, there are some cities like Albuquerque that are just now reveling in the arrival of the boutique donut<\/em>.” Really? In partnership with Travel + Leisure<\/em>, Yelp analyzed donut bakeries across the fruited plain, ranking them according to an algorithm that considers the number of reviews and the shop\u2019s star rating to compile The Best Donut In Every State<\/strong><\/a>. New Mexico’s best donut comes from Albuquerque’s Rise + Roast<\/strong><\/a>, a newcomer to the Duke City. You might want to scan the menu to see if you can find any of those “boutique donuts” Yelp’s Trend Expert mentioned.<\/span><\/p>\n

According to The Daily Meal “most of us have a similar mental image of what a bowl of chili should look like: Ground beef in a cumin and chili powder-spiced thick sauce, jazzed up with kidney beans and chunks of tomato with add-ons like shredded cheese, sour cream, onions and jalape\u00f1os on the top<\/em>.” That’s not the mental image most New Mexicans have. In its Guide to Regional American Chili Styles<\/strong><\/a>, Daily Meal described two “chili versions inherent to New Mexican cuisine<\/em>.” One of those is carne adovada which is described as “more of a pork stew, cooked in a rich sauce of red chiles, cumin, oregano and other optional spices like coriander until it\u2019s falling apart<\/em>.” The other is chile verde: “made with slow-cooked pork, but the primary flavoring comes from smoky roasted Hatch chiles, mildly spicy green peppers from the town of Hatch.” <\/em>Thank you Becky Mercuri<\/strong><\/a> for alerting me to this…er, interesting article.<\/span><\/p>\n

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Orange Asian Zing Beef Jerky from Badlands Jerky & Bistro<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

The Daily Meal redeemed itself in its compilation of 50 Drive-In Restaurants You Can Still Pull Up To<\/strong><\/a>. For a bite of nostalgia and pure Americana, you can’t beat an old-fashioned drive-in restaurant where you can drive-up, roll your windows down and place your order. New Mexico was well represented by Albuquerque’s Dog House Drive-In<\/strong><\/a> whose association with \u201cBreaking Bad\u201d and \u201cBetter Call Saul\u201d are noted by every media presence who writes about the venerable favorite of BOTVOLR. Also on the list is Mac’s Steak in the Rough<\/strong><\/a>, another Albuquerque institution whose namesake steak-in-the-rough was adjudged a “must have” by Daily Meal. (Thank you, Becky Mercuri<\/strong><\/a>) <\/span><\/p>\n

BuzzFeed, an “Internet media, news and entertainment company with a focus on digital media<\/em>” “scoured Yelp to find the absolute BEST burritos in each and every one of the 50 states<\/em>.” It says a lot about the evolution of the mobile kitchen (that’s food truck to you, Bob) movement (pun intended) that New Mexico’s best burrito (according to Yelp’s algorithms) comes from Santa Fe’s El Chile Toreado<\/strong><\/a>, which boasts of a five-star average over 150 reviews. That’s a perfect rating for barbacoa, al pastor, carne asada, carnitas and so much more. El Chile Toreado also serves up tacos and salsas that have reviewers raving. <\/span><\/p>\n

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Chicken Chuku Chuku from Safari Grill<\/strong><\/a><\/figcaption><\/figure>\n

Despite earning accolades as the best purveyor of burritos across the Land of Enchantment and even though it earned a perfect five-star rating on Yelp, El Chile Toreado<\/strong><\/a> was not named New Mexico’s best food truck. With more than 20,000 food trucks traversing the highways and byways, The Daily Meal could only pick one from every state for its compilation of The Best Food Truck in Every State<\/strong><\/a>. Earning “best food truck” honors in the Land of Enchantment was Cheesy Street<\/strong><\/a>, an Albuquerque motorized conveyance offering “some seriously unique grilled cheese creations, including Darn Gouda (with Gouda, mustard and apple) and Pizza Grilled Cheese (homemade pizza sauce with pepperoni and mozzarella<\/em>).” <\/span><\/p>\n

On her critically acclaimed song Ionic, legendary pop idol Madonna explains that only two letters separate the terms “icon” and “i can’t.” Similarly, only one letter differentiates “icon” and “I can.” Restaurants that have earned the distinction of being called “icons” certainly operate with an “I can” mentality. The Daily Meal invites you to experience those that exemplify that “I can” attitude best. In a compilation of the most iconic restaurant in every state<\/strong><\/a>, The Daily Meal named Albuquerque’s El Pinto<\/strong><\/a> as our very best, our most iconic especially for burritos, red chile ribs, enchiladas and huevos rancheros with El Pinto\u2019s own brand of salsas and sauces<\/span><\/p>\n

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Sixty-Six Acres Dining Room<\/figcaption><\/figure>\n

There are four types of pork ribs: baby back pork ribs, spareribs, St. Louis style ribs and country style ribs; three types of beef ribs: baby back beef ribs, short ribs and flanked style ribs; and one type of lamb ribs known as riblets. Not since Adam donated a rib to Eve have ribs been as appreciated by those of us of the carnivorous persuasion. The Food Network certainly appreciates ribs, compiling a list of the best ribs in every state<\/strong><\/a>. For the second year in a row, the best ribs in the Land of Enchantment come from Mad Jack\u2019s Mountaintop Barbecue<\/strong><\/a> in Cloudcroft where Lockhart, Texas transplant Kirk Jackson is serving the very best ribs outside his place of birth.<\/span><\/p>\n

September, 2019<\/span><\/strong><\/p>\n

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Chicken Enchiladas from Hurricane’s<\/strong><\/a><\/figcaption><\/figure>\n

Chef Joseph Wrede regards his Santa Fe restaurant, the eponymous Joseph’s Culinary Pub<\/strong><\/a>, “as a process much like theater<\/em>,” regarding “the experience of dining in his restaurant as an interactive play between the pub and the public<\/em>.” Maybe that’s why he seemed right at home swapping snappy patter with Food Network glitterati Guy Fieri when the spike-coiffed host came calling for a Diners, Drive-Ins and Dives episode titled “Full of Surprises<\/strong><\/a>.” Chef Wrede, who’s been creating surprises at New Mexico restaurants for more than two decades, prepared such delicious decadence as lamb neck confit and an organic crispy chicken tamale fried in duck fat. Fieri was effusive about the chef’s ability to combine flavors and textures, becoming especially enamored of the duck fat fried tamales.<\/span><\/p>\n

During the month of July, a secret panel of judges made their way to fifteen contenders across the Land of Enchantment to whittle down to seven the number of finalists who would compete in the 2019 Green Chile Cheeseburger Smackdown<\/strong><\/a>. The seven finalists included a mix of first-time competitors and veterans of the fabulous fray, including 2018’s “reigning chomp,” Chef Marc Qui\u00f1ones of Albuquerque’s Mas Tapas Y Vino<\/strong><\/a>. After a blind taste test in which judges enjoyed the septemvirate of deliciousness, Bar Casta\u00f1eda<\/strong><\/a> in Las Vegas was declared winner of the Judges Choice Reigning Chomp award. Steel Bender Brewyard<\/strong><\/a> in Albuquerque won the 2019 People\u2019s Choice award while the “secret judge’s award” (new this year) went to Pajarito Brewpub & Grill<\/strong><\/a> in Los Alamos. For more about the Smackdown, visit Albuquerque blogger Kitty Deschanel’s report<\/a><\/strong>.<\/span><\/p>\n

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Banh Mi from Viet’s Pho<\/strong><\/a><\/figcaption><\/figure>\n

KRQE’s manic meteorologist Mark Ronchetti called being a judge at the New Mexico State Fair’s annual Green Chile Cheeseburger Challenge a “bucket list<\/em>” item. Those of us who live vicariously through judges at such prestigious culinary competitions can only seethe with jealousy…er, wish it was us instead. Some 200 State Fair visitors did get to cast a “People’s Choice Award” ballot. Even better, they got to taste each burger and select their favorite. For the third consecutive year, Oso Grill<\/strong><\/a> earned the People’s Choice award. Oso Grill was equally beloved by the judges who declared them winner of the competition for the second year in a row. Albuquerque’s High Point Grill<\/strong><\/a> was the judge’s choice runner-up. <\/span><\/p>\n

Coco Chanel believed “fashion changes, but style endures<\/em>.” So does great cooking! Chef-owner Greg Menke proved that when he gave his restaurant Santa Fe’s The Beestro<\/strong><\/a> so much more than a cosmetic make-over. In 2018, he converted his popular sandwich shop into a Mecca for Middle Eastern cuisine, earning a spot on the Santa Fe Reporter’s “25 Faves.” It continues to earn accolades, most recently from the Food Network’s Guy Fieri who became verklempt at the deliciousness of a steak shawarma. Fieri raved “This is way more than a sandwich. It gave me goose bumps<\/em>.” <\/span><\/p>\n

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Dan Dan Noodles from Fun Noodle House<\/strong><\/a><\/figcaption><\/figure>\n

With inflation, a picture is worth much more than a thousand words…especially if you’re a food blogger. Jonathan Gold, the only food critic to ever earn a Pulitzer Prize, believed pictures have essentially killed blogs…or at least Instagram has. He explained, “Instagram has so totally and thoroughly usurped whatever blogs used to do<\/em>.” Case in point–The Food Network recently published a feature on “The Most Instagrammable Restaurants in America<\/strong><\/a>” which captured images of the most photogenic restaurants across the fruited plain. New Mexico’s most camera-ready restaurant was deemed to be the Love Apple<\/strong><\/a> in Taos. Housed in a capilla Catolica (Catholic chapel) built in the 1800s, The Love Apple’s menus celebrate the the fruits of its staff’s collective labors in foraging, gathering, kneading, chopping, simmering, baking, braising, tasting, adjusting and creating. (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

Sunday, September 29th was National Coffee Day and if ever there was a holiday worth celebrating, it’s this one. The Food Network did its part by highlighting the “51 Best Coffee Shops in America<\/strong><\/a>.” Santa Fe’s Ikonic Coffee Roasters<\/strong><\/a> was selected as the very best in the Land of Enchantment. Here’s why: “Some third-wave coffee shops serve coffee that’s roasted so lightly that it barely registers on the palates of old-school cream-and-sugar types. But Iconik in Santa Fe bridges that gap, offering both trendy coffees like a Malawi Geisha with tomato-like acidity and honeydew-like sweetness, and traditional darker brews like a chocolatey Honduran. Another thing that makes this the go-to spot in Santa Fe for everything from first dates to business lunches? A kitchen that’s renowned for one of the city’s best patty melts<\/em>.”<\/span><\/p>\n

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Apple Strudel from Dagmar’s Bakery & German Specialties<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

“Sticks and stones may break my bones, but words will never hurt me<\/em>.” If ever there was a childhood taunt that time…and political correctness have proven fallacious, it’s this aphorism. Today it seems virtually everything can be construed as offensive and hurtful, regardless of intent. When restaurateur Hanif Mohamed launched the Urban Taqueria<\/strong><\/a> on Albuquerque’s First Street, he certainly didn’t intend to offend his customers when he christened his tacos and burritos with such politically charged names as “Lock Her Up,” “The Wall” and “Popular Vote.” He meant “to keep the conversation going as to what’s happening around us<\/em>.” There was such an outcry from the less than one-percent of customers who took umbrage at those menu items that Urban Taqueria received publicity from such national media institutions as Newsweek<\/strong><\/a> and the Wall Street Journal.<\/span><\/p>\n

“Hidden in plain sight in the middle of the city<\/em>.” That’s how Guy Fieri, host of the Food Network’s Diners, Drive-Ins and Dives (Triple D) show, described the Monte Carlo Steakhouse<\/strong><\/a> in Albuquerque when he first visited in 2008. In a September episode of Triple D Nation, Fieri returned to the Monte Carlo for a quick visit. The short segment was largely a loving tribute to Angelina “Mama” Katsaros, who founded the restaurant with her husband. Mama passed away in 2009, but her tried and true recipes remain the foundation for the restaurant’s success. Those of us who remember her kindness and hospitality enjoyed the nostalgia of seeing mama interact with Triple D’s bombastic blonde host.<\/span><\/p>\n

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Egg Rolls from Saigon II<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

There’s a booming black market for the world’s most stolen food. If you’re thinking caviar, truffles, chocolate or steak, you’d be wrong. The most pilfered food on the planet<\/strong><\/a> is cheese, some estimates indicating that as much as four-percent of the world’s cheese production is stolen annually, accounting for over $100 billion. Thankfully there’s still enough cheese left over for turophiles like me to enjoy our favorite cheesy dishes. The Food Network compiled a list of the “50 Best Cheesy Dishes by State<\/strong><\/a>” and it probably won’t surprise you to learn New Mexico’s best cheesy dish is chile rellenos. According to the Food Network feature, “chile rellenos have been a menu mainstay for more than four decades at family-owned restaurant<\/em> El Patio de Albuquerque.<\/a><\/strong>” Among the Land of Enchantment’s neighbors, the cheesy choices were cheese enchiladas for Texas, cheese crisps in Arizona and lobster macaroni and cheese in Colorado. (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

Albuquerque, Alamagordo…what’s the difference? Las Cruces. Well, that’s just a suburb of Albuquerque, isn’t it? Trusted Source, an independent insurance service had better be more trustworthy when it comes to covering your automobile, home or business than it is with your geographical needs. In compiling its list of “The Ultimate End-of-Summer Ice Cream Road Trip<\/strong><\/a>,” Trusted Source wants to send you to Caliche’s Frozen Custard<\/strong><\/a> in Albuquerque. The only problem is that Caliche’s is in Alamagordo and Las Cruces, not in Albuquerque. Trusted Source indicated: “Frozen custard\u2019s thickness has earned it the nickname \u2018concrete\u2019 in the Midwest. But here in the Southwest corner of the country, this unique shop calls them \u2018caliches.\u2019 Packed with gooey bits, fudges, and candies, these rich treats are a must-have on a hot New Mexican day, especially the Big Hawaiian\u2014 mmmmmmmmm MMM<\/em>!”<\/span><\/p>\n

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Half Chicken Plate with Fried Okra and Coleslaw from Firebird Nashville Hot Chicken<\/strong><\/a><\/figcaption><\/figure>\n

There’s more than one reason New Mexico is known as the Land of Enchantment. Lynn, the “Key Lime Burquena” whose New Mexico Enchantment<\/strong><\/a> blog celebrates the state will tell you “the vistas of New Mexico are some of the most beautiful in the nation<\/em>.” You can drive through and pass by many of those vistas, some of whom are highlighted in Thrillist’s feature on “The Most Scenic Drive in Every State<\/strong><\/a>.” Apparently enjoying the scenery on New Mexico’s El Camino Real National Scenic Byway will build up your appetite: “This is certainly one of the most storied roads on this list. El Camino Real was first used by Spanish explorers in the late 16th century, but it\u2019s also home to some pretty righteous rock formations. This road trip, though, is one worth taking for the food alone. Stop in San Antonio (not the Texas one) for a green chili cheeseburger at <\/em>Owl Bar<\/a><\/strong>. In Santa Fe, you\u2019re looking for the <\/em>Roque\u2019s Carnitas food truck<\/a><\/strong>. In Albuquerque, and you have to just trust us here, head to <\/em>Duran Central Pharmacy<\/a><\/strong> and ask for the chili<\/em>.” Of course, if you ask for “chili” you just might be told to drive another five hours to Texas. The Land of Enchantment doesn’t do “chili.”<\/span><\/p>\n

This is Tucson<\/strong><\/a>, the “Tucson BFF making sure you and your family don’t miss out on the best things to do or best things to eat all over town<\/em>” decided to take a road trip, probably to exchange sweltering heat for mouth-watering heat. They crossed the border into New Mexico and decided to “Take The Green Chile Trail to Hatch, New Mexico<\/strong><\/a>.” Proclaiming Arizona as “chile central this time of year<\/em>,” This is Tucson discovered for itself that chile in Arizona is not like chile in New Mexico, not by a long shot. On the way to the Hatch chile festival, the writer enjoyed chile in Lordsburg and Deming, quickly determining that “the game stepped up the closer we got to Hatch<\/em>.” Sparky’s<\/strong><\/a>, “one of the best green chile cheeseburgers in the U.S<\/em>.” was a terrific revelation.
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Sopaipillas from Rutilio’s New Mexican Foods in Albuquerque: Not Very Pretty, but Quite Delicious<\/figcaption><\/figure>\n

I am a Food Blog<\/strong><\/a>, a recipe and travel blog written by a husband and wife team from California, chronicled an off-the-beaten trip to the Land of Enchantment in which the adventurous couple went in search of “The Best Green Chile Cheeseburger in New Mexico<\/strong><\/a>.” Their guide was the New Mexico Tourism Department’s Green Chile Cheeseburger Trail. The couple described our state’s sacrosanct burger very well: “They\u2019re a Southwest invention and in New Mexico, they\u2019re a source of state pride. Green chile cheeseburgers are practically a state symbol and now, when I see the New Mexico flag, a red sun symbol in a field of yellow, I imagine the yellow as cheese and picture the red sun as a green chile. I\u2019m officially obsessed<\/em>.” Some of their favorite finds came from such New Mexico standards as The Owl<\/strong><\/a> in San Antonio, Rockin’ BZ Burgers<\/strong><\/a> in Alamagordo and MAS Tapas Y Vino<\/strong><\/a> in Albuquerque.<\/span><\/p>\n

Nutrition experts consider breakfast the most important meal of the day, but for some reason breakfast is also the meal most often skipped across the fruited plain. A recent survey revealed that only 47-percent of Americans eat breakfast daily. We might all have a greater desire to get up in the morning if we ate better foods than sugary cereals and stale toast. Perhaps if we started the day with some of the foods listed on the Daily Meal’s “Most Iconic Breakfast Foods in America<\/strong><\/a>,” we’d be more inclined not to skip the most important meal of the day. Among the most iconic breakfast foods under spacious skies are the breakfast burrito which was invented in New Mexico and which Daily Meal described as “the perfect street food<\/em>.”<\/span><\/p>\n

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Hand Pulled Noodles at Fun Noodles<\/figcaption><\/figure>\n

While the United States can boast of a bounty of exceptional foods, Far & Wide “rounded up every state’s best signature food \u2014 items that are, more than delicious, central to the culture of the place.” In a feature entitled “Best Signature Food In Every U.S. State<\/strong><\/a>,” Far & Wide decided New Mexico’s signature dish is (you’ll never guess)…green chile: “As the Chile Capital of the World, New Mexico is home to 26 species of chile peppers. The most popular is the hatch green chile, which is confusingly actually a red chile pepper that’s been harvested before it’s fully ripe. And it does more than just add heat to your food. Green chiles also have as much vitamin C as six (!!) oranges and can boost your metabolism<\/em>.” According to Far & Wide, the best green chile dishes are to be found in Las Cruces at El Patron<\/strong><\/a> “where the pepper adds kick to brisket nachos, chicken enchiladas, posole and even upside-down cake<\/em>.”<\/span><\/p>\n

For a bite of nostalgia, The Daily Meal sought out 50 drive-in restaurants from around the country that are still operating and thriving today. Fans of Breaking Bad as well as its unofficial publicist Bob of the Village of Los Ranchos (BOTVOLR) will be delighted to see Albuquerque’s Dog House Drive-In<\/strong><\/a> on the list. At the Dog House “you will find foot-long hot dogs and other classic drive-in fare like Frito pie, burgers and shakes<\/em>.” Also making the list is Albuquerque’s Mac’s Steak in the Rough<\/strong><\/a>, for which The Daily Meal recommends “you want to stop there for the taquitos, which are best eaten dipped in guacamole<\/em>.”<\/span><\/p>\n

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Double Meat Green Chile Cheeseburger from Rex’s Burgers<\/figcaption><\/figure>\n

Not in a million years will you guess what USA Today determined was the Land of Enchantment’s most iconic food. In a compilation of “The Most Iconic Foods in Every State<\/strong><\/a>,” USA Today partnered with 24\/7 Tempo to pick the one food which best represents the culinary culture of each state. New Mexico’s most iconic food was deemed to be (drumroll, please) roasted green chile: “Fire-roasted green hatch chile peppers are a prevalent ingredient in New Mexico cuisine. They’re served on pizzas and burgers, blended into sauces and stews and provide a wallop of flavor with just the right amount of heat<\/em>.”<\/span><\/p>\n

August 2019<\/strong><\/span><\/p>\n

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Enchiladas from Mary & Tito’s<\/strong><\/a><\/figcaption><\/figure>\n

After an absence of several years, Food Network glitterati Guy Fieri made his triumphant return to the Land of Enchantment for a segment of Diners, Drive-Ins and Dives.\u00a0 \u00a0This time he parked his trademark 1968 Camaro convertible in front of Arable<\/strong><\/a>, the farm-to-table restaurant in the bedroom community of Eldorado, just east of Santa Fe.\u00a0 Chef and co-owner Renee Fox, herself a veteran of\u00a0 quality Food Network programming, wowed the spike-coiffed celebrity chef with her Bison Gravy \u201cPoutine” and a lamb sandwich he’s probably still dreaming about.\u00a0 You may remember Renee from her July appearance on the Food Network’s\u00a0Bite Club <\/em>when she bested two other chefs to earn the title of Bite Club Champ for Santa Fe.
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The Spanish Colonial charm of Santa Fe, perhaps the state’s most culturally rich and historic destination, has been enchanting travelers for more than four centuries. Among recent visitors was Kathryne Taylor, author of America\u2019s most popular vegetarian food blog, Cookie and Kate.<\/strong><\/a> During a short honeymoon in the City Different, Kathryne and her husband packed more activities and meals than some of us do in an entire year.\u00a0 She shared details on her blog, calling the feature a Santa Fe Food & Travel Guide<\/strong><\/a>.\u00a0 Not surprisingly the happy newlyweds “loved the fresh Southwestern cooking style and could not get enough green chiles<\/em>.”\u00a0 Among their favorites were Cafe Pasqual’s<\/strong><\/a> for enchiladas, Terra<\/strong><\/a> for chiles rellenos and Maria’s New Mexican Kitchen<\/strong><\/a> for margaritas.\u00a0 Surprisingly they found Geronimo<\/strong><\/a> “too buttoned-up for my taste<\/em>.”\u00a0 Cookie, the “crumb-catching mutt” for whom the blog is named didn’t accompany Kathryne\u00a0 to Santa Fe.\u00a0 (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

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Chicken Fried Steak by The Kitchen by 135 Degrees<\/strong><\/a><\/figcaption><\/figure>\n

A recent head-scratching compilation by Thrillist showcased its unofficial list of the best bar food in every state<\/strong><\/a>.\u00a0 Okay, boiled peanuts served across Georgia’s bars, taverns, pubs, saloons, dives and cantinas is a plausible choice and maybe habitues of establishments specializing in adult beverages in Illinois do favor popcorn, but how many of you have ever found a bar in the Land of Enchantment that offers sopaipillas?\u00a0 According to Thrillist, sopaipillas are the state’s favorite accompaniment to adult libations.\u00a0 Thrillist declared: ” Sopapillas might as well be the New Mexican state food. These pillowy fried dough cakes can be sweet or savor: stuffed with taco fixings or smothered with chile sauce or honey. Any way they come, they compliment drinks excellently. Cantinas often offer them alongside chips and salsa, which offers the drinker sufficient fortification to excuse an extra margarita<\/em>.”<\/span><\/p>\n

The Food Network noted that with nearly 100,000 miles of shoreline, it’s no surprise that Americans are into a multitude of diverse seafood specialties.\u00a0 In a feature titled 50 States of Seafood<\/strong><\/a>, the Food Network noted that although the landlocked Land of Enchantment “doesn’t have its own style of seafood; what it lacks in indigenous marine creatures, it makes up for in regional Mexican cuisine hailing from up and down our neighbor’s coastline<\/em>.”\u00a0 According to the Food Network, New Mexico’s premier exemplar of magnificent Mexican seafood is Mariscos Altamar<\/strong><\/a>: “With two Albuquerque-area locations, Mariscos Altamar is a top pick for Latin-influenced seafood like crab enchiladas, shrimp cocktail and Altamar soup filled to the brim with fish, shrimp, octopus and real crab legs in a tomato-based broth<\/em>.”<\/span><\/p>\n

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Choriarepa (Colombian chorizo with an arepa) from Ajiaco<\/strong><\/a><\/figcaption><\/figure>\n

If a hole in the wall is defined as “a small, inconspicuous place, often an establishment such as a restaurant<\/em>,” MSN certainly found one in New Mexico.\u00a0 In a feature titled Best Hole-in-the-Wall Spots for Fried Chicken<\/strong><\/a>, MSN didn’t select one of the heavily trafficked “usual suspects” in Santa Fe or Albuquerque.\u00a0 Instead its choice was Big Daddy’s Diner<\/strong><\/a> in Cloudcroft.\u00a0 “Located in the Lincoln National Forest near a camping and resort area, Big Daddy’s Diner gets a lot of tourists and visitors. They all get to enjoy country cooking in a restaurant that feels like a home inside, with lots of knick-knacks and photos on the walls. The fried chicken is called Henny Penny here, and it’s got a lightly colored coating that’s flecked with spices and served alongside wedge taters<\/em>.”<\/span><\/p>\n

East Coast transplants to the Land of Enchantment commiserate about the absence in New Mexico of classic delis which sell a selection of fine, unusual or foreign prepared foods, often foods smoked and cured on the premises.\u00a0 By strict definition New Mexico doesn’t have many true delis, but we do have some prodigious purveyors of sumptuous sandwiches.\u00a0 MSN’s compilation of the most famous deli in each state<\/strong><\/a> included such paragons of delicatessen deliciousness as the moan-generating <\/strong><\/a>Katz’s Deli<\/strong><\/a> in New York City and the enormous epicurean epicenter Zingerman’s<\/strong><\/a> in Michigan.\u00a0 According to MSN, New Mexico’s most famous deli is Albuquerque’s Relish<\/strong><\/a> which the feature described as “famous for its award-winning sandwiches<\/em>.”<\/span><\/p>\n

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Pork Belly Burger with Grilled Zucchini from Fork & Fig<\/strong><\/a><\/figcaption><\/figure>\n

New Mexico has a reputation of being a state which \u201crolls up the sidewalk,\u201d an expression used to describe places where businesses close up early and night life is very limited (translation: bars close early).\u00a0 Within the Land of Enchantment’s comatose cities, sleepy suburbs and torpid towns there are very few restaurants that remain open past ten.\u00a0 Scouring the fruited plain, MSM uncovered 46 restaurants to satisfy late night cravings<\/strong><\/a> and only one restaurant in New Mexico made the list.\u00a0 Albuquerque’s Frontier Restaurant<\/strong><\/a> has been sating sleepless diners for generations and was recognized as a “special restaurant<\/em>” serving “good, fresh tortillas made on-the-spot and out-of-this-world cinnamon rolls that would make even John Wayne smile<\/em>.”\u00a0 <\/span><\/p>\n

In compiling a list of the 101 most iconic restaurant dishes in America<\/strong><\/a>, the Daily Meal didn’t just regurgitate previous lists of the usual suspects.\u00a0 It actually <\/span>established some pretty exacting criteria for defining a dish as iconic. For example: “If it\u2019s been around for decades, if the definitive version is still served at the restaurant that created it, and if it\u2019s earned legions of loyal fans, then it might be an icon<\/em>.” The green chile stew at Santa Fe’s legendary The Shed<\/strong><\/a> certainly fits the bill.\u00a0 MSN described this enchanting establishment as “quite possibly the best place in the state to get your fix of dishes prepared with New Mexico\u2019s famed Hatch chiles. While the posole is also spectacular, the green chile stew is the one to order; made with roasted chiles, potatoes and chunks of lean pork, it\u2019s everything that\u2019s great about New Mexican cuisine in one iconic bowl<\/em>.”<\/span><\/p>\n

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The Dog House Drive-In<\/strong><\/a> Circa 1951 (Image Courtesy of BOTVOLR)<\/figcaption><\/figure>\n

Not since Jean Paul Sartre mused about the meaning of life has such a deeply contemplative matter been posited as the Food Network’s observation that “the greatest thing since sliced bread<\/em>” is “pizza by the slice<\/em>.”\u00a0 The Food Network took it a step further by compiling a list of the 50 best pizza slices by state<\/strong><\/a>.\u00a0\u00a0 Its choice for New Mexico was Santa Fe’s Back Road Pizza<\/strong><\/a>, an off-the-beaten-path gem away from the famous Plaza.\u00a0 The Food Network suggests “Taste a thin-crust pizza at this neighborhood restaurant and you may detect a tinge of Santa Fe\u2019s signature flavors, from the flour crusts rolled in cornmeal to the locally-sourced ingredients that adorn many of the slices and pies. Topping choices include New Mexico green chiles, as well as beef and pork sourced from ranchers in the region. And the spot\u2019s sauces, dressings and signature dough are all made in-house. The pizza dough alone has won this place a legion of local followers, as well as featured media spots that include an appearance on <\/em>Diners, Drive-Ins and Dives<\/a><\/strong>.”\u00a0 \u00a0<\/span><\/p>\n

As the summer of 2019 winds down, men across the spacious skies are clinging to the last vestiges of summer.\u00a0\u00a0“Summer is that time of the year when a man thinks he can cook better outdoors on a grill than any woman can cook indoors using an entire kitchen<\/em>.”\u00a0 There’s both truth and wisdom in that pithy and percipient aphorism.\u00a0 Thankfully, those of us with the XY-chromosome pairing can console ourselves that when summer is over, we can still enjoy barbecue.\u00a0 The Food Network tells us where in it feature, “The Best Barbecue Joint in Every State<\/strong><\/a>.”\u00a0 Its choice for New Mexico is Sparky’s Burgers, Barbecue & Espresso<\/strong><\/a> in Hatch described thusly: “Find great smoked meat at this\u00a0kitschy burger joint\u00a0filled to the brim with vintage memorabilia and knickknacks \u2014 including an awesome moose head capped with a hat fit for a park ranger. The place is best known for its excellent chile cheeseburger, but it also offers a unique, New Mexican take on smoked meat. The best way to sample the goods is with the Oinker, the infamous Hatch green chile cheeseburger topped with a healthy serving of smoked pulled pork. Purists may prefer to stick with simpler barbecue plates featuring slow-cooked meats like sliced brisket, sausage and spare ribs<\/em>.”<\/span><\/p>\n

July, 2019<\/strong><\/span><\/p>\n

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Grilled Cheese with Turkey and Green Chile from Bocadillos Slow Roasted<\/strong><\/a> (Photo Courtesy of Sarita)<\/figcaption><\/figure>\n

The third episode of season two of the Food Network’s Bite Club premiered on July 8th. Dubbed “Duel in the Desert<\/strong><\/a>,” it pitted three of the Duke City’s most talented chefs–Kenny Wang of O Ramen<\/strong><\/a>, Marie Yniguez of Bocadillos Slow Roasted<\/strong><\/a> and Nabil Young of Safari Grill<\/strong><\/a>–against each other in a culinary competition to determine who would become hometown Bite Club champ. The Bite Club battle took place at the Pueblo Harvest Cafe<\/strong><\/a>‘s kitchen. In the first round each chef was asked to bring a secret ingredient. For Chef Wang, it was dried shiitake mushrooms. Chef Yniguez brought fresh pork chorizo while Chef Young’s ingredient of choice was mustard seeds. The chefs had thirty-minutes to use all three secret ingredients to make the best dish possible. The round one winner would earn a five minute cooking advantage for round two. <\/span><\/p>\n

Judging the competition were Santa Fe’s James Beard award-winning chef Mark Kiffin and multi-time James Beard award semi-finalist Jennifer James. Winning the first round was Chef Young who created chorizo kebabs with mushroom curry and mustard seed rice and a side of green chile chutney. In the second round, the judges provided an ingredient which best bespeaks of Albuquerque’s culinary culture. Jennifer brought pinto beans. Marc’s ingredient was the Hoja Santa leaf, an aromatic Mexican herb. Host Tyler Florence contributed sopaipillas. While all three prepared truly outstanding dishes, at the end it was Chef Yniguez’s grandmother-inspired take on Hoja Santa scramble with chile-chorizo refried beans that prevailed.<\/span><\/p>\n

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BBQ Brisket Pizza from M’Tucci’s Market & Pizzeria<\/strong><\/a><\/figcaption><\/figure>\n

The Bite Club also visited Santa Fe where it staged “Duel in the Desert<\/strong><\/a>,” a competition of three of Santa Fe’s best chefs vying for the title of hometown champ. For his secret ingredient Chef Patrick Lambert of Cowgirl BBQ<\/strong><\/a> brought jerk spices, Chef Renee Fox of Arable<\/strong><\/a> chose hard apple cider and Chef Xavier Grenet of L’Olivier<\/strong><\/a> brought the house down with his choice of sweet breads. Judging the event held at the Coyote Cafe’s kitchen were scintillating four-time James Beard award-winning cookbook author Cheryl Alters Jamison<\/strong><\/a> and two-time New Mexico Chef of the Year Martin Rios<\/strong><\/a>. Despite not plating his buere blanc sauce, Chef Lambert won the first round with a wildly creative creation featuring green apple sweetbreads with Jamaican mop sauce and crispy tostones. <\/span><\/p>\n

The judges furnished authentic local ingredients used in Santa Fe cuisine for the finale. Cheryl brought New Mexico’s official state cookie, the biscochito. Chef Rios selected cantaloupe while host Tyler Florence surprised the chefs with huitlacoche, a Mexican truffle broadly known as “corn smut.” Chef Fox earned the coveted title of Santa Fe’s Fight Club Champ with a huitlacoche soup paired with biscochito-crusted prawn and tropical salsa. The soup was laded onto the plates tableside. The dish was well-balanced and complex with ingredients providing complementary and contrasting notes.<\/span><\/p>\n

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Exotic Donuts from the Witching Flour<\/strong><\/a> at the Sawmill District<\/figcaption><\/figure>\n

New Mexicans had to wonder if Colorado Governor Jared Polis hasn’t been partaking of the state’s premier cash crop. How else can you explain his audacious claim<\/strong><\/a>: “About time! Whole Foods Market will soon offer Pueblo Chile, widely acknowledged as the best chile in the world, in Colorado and throughout the Rocky Mountain region. Whole Foods will stock 125,000 pounds of Pueblo Chile in Colorado, Kansas, Idaho and Utah. New Mexico stores will unfortunately not be offering the best chile and will instead keep offering inferior New Mexico chile<\/em>.” “Widely Acknowledged?” Regardless of party affiliation, denizens of the Land of Enchantment united in applauding Governor Michelle Lujan Grisham’s response: “If Pueblo chile were any good, it would have been on national shelves before now. If Colorado wants to go chile to chile, no question that New Mexico can bring the heat – Hatch chile is, has always been and will always be the greatest in the world<\/em>.” Of course, the only way to determine which chile really is the best in the world is mano a mano. Here’s one guy who’d love to judge that competition. <\/span><\/p>\n

You can’t keep a great woman down! A heart attack, triple bypass surgery, ovarian cancer and systemic lupus certainly couldn’t keep Dagmar Schultze Mondragon away from her passion. She surmounted those setbacks and more to pursue her lifelong dream of making diners happy by feeding them the best German food in the Southwest. After an absence of five years, Dagmar has launched a new eatery in Rio Rancho (2704 Southern Blvd.). Her new venture, Dagmar’s Delectables<\/strong><\/a>, features strudels, sausages (including a terrific liverwurst), marzipan and the best Br\u00f6tchen you’ll ever have. Dagmar’s 1,300 square-foot space is recessed from Southern and there’s no sign to announce its presence. Just look for the building which once housed the legendary Noda’s Japanese Cuisine<\/strong><\/a> which many of us old-timers still miss.<\/span><\/p>\n

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Raspberry and Cherry Strudel From Dagmar’s Delectables<\/strong> <\/a>in Rio Rancho<\/figcaption><\/figure>\n

What is it with the print media today (other than unabashed bias)? On the same day, the Albuquerque Journal<\/em> published the egregious headline “Woman fatally shot by deputies armed with knife<\/strong><\/a>,” my friend Sarita alerted me to a Big 7 Travel feature entitled “The 50 Best Fried Chicken Restaurants in America<\/strong><\/a>.” Rather than listing the 50 best fried chicken restaurants, the feature actually turned out to be a compilation of the one best fried chicken joint from every state. Sadly, that seems to be the only way fried chicken in New Mexico gets noticed. At least Big 7 Travel got New Mexico’s best right, naming Frank’s Chicken & Waffles as the Land of Enchantment’s superior fried chicken. Big 7 Travel noted: “These crispy chicken wings are some of the best fried chicken in America you\u2019ll ever taste. The vibe of this homey restaurant is just as good as the food. Don\u2019t leave without trying the Famous Jr.: three crunchy wings and a fluffy waffle, with a dollop of whipped cinnamon butter<\/em>.” (Thank you, Sarita)<\/span><\/p>\n

The Food Network recognizes that “There are no rules when it comes to nachos<\/em>.” The catch-as-catch-can approach to nachos means the sky’s the limit when it comes to inventiveness and “seemingly infinite arrangements<\/em>.” In compiling the “50 States of Nachos<\/strong><\/a>,” the Food Network determined New Mexico’s best nachos come from the Rio Chama Steakhouse<\/strong><\/a> in Santa Fe. According to the Food Network, “Green chile pervades New Mexican cooking, and the nachos at earthy, Southwestern-style Rio Chama Steakhouse in downtown Santa Fe are no exception. Topped with a melange of fire-roasted chile sauce, chicken, cheese, pico de gallo, sour cream and guacamole, these nachos often pave the way for the 48-hour-brined prime rib<\/em>.” <\/span><\/p>\n

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Mac and Cheese from Frank’s Famous Chicken & Waffles<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

The Daily Meal believes “Having an unlimited amount of food at our disposal has been a goal of humans for thousands upon thousands of years, and achieving that goal by simply forking over some cash and grabbing a plate satisfies us in a way that can best be described as primal<\/em>.” That’s a contention with which cultural anthropologists will heartily agree. Daily Meal advises you come hungry when you partake of “The Best All You Can Eat Deals in Every State<\/strong><\/a>.” That’s certainly true when you visit Daily Meal’s choice for New Mexico, Albuquerque’s Tomato Cafe. Daily Meal called the Tomato Cafe “a local Albuquerque, New Mexico, favorite since 1993<\/em>.” “Tomato Caf\u00e9<\/a><\/strong> offers a wide-ranging and very tasty spread of traditional Italian-American classics. A fresh salad bar, several types of soups, pizzas (including gluten-free crust), four types of pasta or polenta with your choice of six sauces, meatballs, ravioli, and vegetable sides are all available for just $9.99 for lunch and $11.99 for dinner<\/em>.” (Thank you, Becky Mercuri<\/strong><\/a>) <\/span><\/p>\n

“I’m an American. We can eat anything as long as it’s between two pieces of bread<\/em>.\u201d That’s not solely novelist Jim Butcher<\/strong><\/a>‘s sentiment. It seems there’s no limit to what Americans will put between two pieces of bread and call it “sandwich.” Just study “The 50 Best Sandwiches in America<\/strong><\/a>” list compiled by Big 7 Travel. You’ll find a drool-worthy array of ingredient combinations as inventive and (ostensibly) delicious as it seems possible to create. New Mexico was very well represented by the “Filthy” from Albuquerque’s Bocadillos Slow Roasted<\/strong><\/a>. Big 7 described it well: “Bocadillos is a local sandwich shop in Albuquerque that slow roasts all their meats for at least 12 hours. All of the meat here is so full and flavour and tender that you won\u2019t want to eat a sandwich anywhere else. For a real treat get the \u2018Filthy\u2019, with slow roast chicken breast and bacon that\u2019s topped with melted Asadero cheese<\/em>.” <\/span><\/p>\n

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A Horse’s Hoof of Rice–Jambalaya from K’Lynn’s Cuisine<\/strong><\/a> in Rio Rancho (Photo Courtesy of Thomas Molitor)<\/figcaption><\/figure>\n

If there’s one American food that transcends seasons it’s the ubiquitous burger. Outstanding burgers can be found throughout the fruited plain. Perhaps the most formidable Kobayashi Maru<\/strong><\/a> challenge would be putting together a list of the 101 best burgers in America<\/strong><\/a>, but that’s precisely what The Daily Meal did. Surprisingly only one burger from the Land of Enchantment made the list, but it’s a great one. At the tail-end of the list, ranking 101st is the green chile cheeseburger from Burger Boy<\/strong><\/a> in Cedar Crest. The Daily Meal wrote: “Burger Boy has been a Cedar Crest, New Mexico, hangout since 1982, and it\u2019s a simple, no-frills lunch counter and dining room with basically the same staff, owners and regulars since it opened. Burgers here are 1\/3-pound patties of fresh ground beef, seared on a flat-top and tucked into a no-frills bun with lettuce, tomatoes, pickles and onions, but you\u2019re going to want to do as the locals do and get some chopped green Hatch chiles added<\/em>.” (Thank you, Becky Mercuri<\/strong><\/a>) <\/span><\/p>\n

In 2002, my dear friend and frequent contributor to Gil’s Thrilling…, Becky Mercuri published a wonderful tome called “Food Festival, U.S.A.: Red, White and Blue Ribbon Recipes From All 50 States<\/strong><\/a>.” The book captured “the diversity of America’s numerous food festivals, presenting 250 recipes from all 50 states, region by region<\/em>.” It remains a classic, maybe even a source for The Daily Meal’s compilation of “The Best Food Festival in Every State<\/strong><\/a>.” It probably won’t surprise you to read that New Mexico’s best food festival is the Hatch chile festival. Here’s why: “Chiles are a staple of New Mexican cuisine, and the area surrounding the village of Hatch in particular is known for its Hatch chiles; the local variety is celebrated every Labor Day weekend with a two-day festival. More than 30,000 people come every year to the <\/em>Hatch Chili Festival<\/a><\/strong> to enjoy various chili recipes, demonstrations on how to make ristras (traditional New Mexican decorations consisting of an arrangement of dried chile pepper pods, garlic bulbs and other vegetables), a chile eating contest, parade, carnival, crafts and more<\/em>.” Somehow The Daily Meal committed the egregious error of misspelling “chile” in the festival’s title.<\/span><\/p>\n

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Br\u00f6tchen (The Best in the Country) from Dagmar’s Delectables<\/strong> <\/a>in Rio Rancho<\/figcaption><\/figure>\n

FamilyMinded, an online presence which purports to “celebrate and support families and parents by covering the joys, challenges, and surprises of modern family life<\/em>” recognizes one thing that makes families very happy is ice cream. Its compilation of “The Best Ice Cream in Every State<\/strong><\/a>” will certainly up your cravings for the delicious summer treat. New Mexico’s best ice cream comes from Nitro Fog Creamery<\/strong><\/a> in Albuquerque, described by Family Minded thusly: “Everything at Nitro Fog Creamery is hip, uber local and high-tech. This food outlet at Green Jeans Farmery in Albuquerque uses only the freshest ingredients possible, all packaging is environmentally responsible, and the ice cream is made in small batches, using a blast of liquid nitrogen. It\u2019s super fun to watch the whole ice cream-making process \u2014 the kids will love it! \u2014 and the rotating menu of flavors is unique, to say the least. Recent flavors included rum cherry pecan (made with fruit soaked in Broken Trail rum) and java chip (crafted from cold-pressed coffee from Epiphany Espresso<\/em>). <\/span><\/p>\n

The Food Network contends that “It\u2019s not a party without cake \u2014 and whether you like a simple buttery Bundt or an impressive multilayered confection, there\u2019s no shortage of ways to end a celebration on a sweet note<\/em>.” Its compilation of “The Best Cakes in Every State<\/strong><\/a>” provided fifty ways to give every celebration a fitting end. The Land of Enchantment’s stand-out bakery was Q’s Cakes<\/strong><\/a>, an Albuquerque purveyor about which the Food Network wrote: “This New Mexico bakery specializes in rosette-swirled frosting exteriors. But the cake on the inside as as good as the packing on the outside is beautiful. Flavors include Howie Wowie, a caramel cake with a New Mexican red chile-spiced caramel apple filling. The original is the Red Velvet, with cream cheese frosting<\/em>.” <\/span><\/p>\n

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Smoked Lamb\u2019s Leg Barbacoa from El Cotorro (Photo Courtesy of Sarita)<\/figcaption><\/figure>\n

Bacon and eggs, breakfast sandwiches, pancakes and waffles…you can get those anywhere across the fruited plain, but there are some breakfast dishes that can be found only in the Land of Enchantment. The Daily Meal’s compilation of “Regional Breakfast Foods That You Didn’t Know Existed<\/strong><\/a>” named just one attributed to our great state: enchiladas montadas: “You\u2019ve probably heard of eating enchiladas for dinner, but you may not have seen how people eat them for breakfast. In New Mexico, the Southwestern dinner dish is transformed into a hearty, huge breakfast. It consists of the usual mountain of tortilla, beans, cheese, peppers and chili sauce, but is topped with an egg. This dish is proof that you really can top anything with an egg and call it breakfast<\/em>.” What is it about The Daily Meal that it insists on misspelling New Mexico’s official state vegetable? We don’t do chili here! <\/span><\/p>\n

Never mind what goes well on a burger. New Mexicans know what goes best on a burger is green chile. It’s almost sacrilegious across the Land of Enchantment not to top burgers with our sacrosanct official state vegetable. In its compilation of the 12 best burger toppings<\/a><\/strong>, Thrillist ranked “chopped chiles” as the sixth best topping (behind bacon, pickles, condiments, onions and cheese). Heresy! It gets worse. The writer listed New Mexico behind Colorado: “…ask for chopped chiles on your In-N-Out burger\u2026 or any really at any burger place where chopped chiles are available (lookin’ at you, most of Colorado, New Mexico, and Arizona) The result is magical; the tang and spice cut through the heaviness of a cheesy double-double and leaves you wanting more. Not only is spicy food some of the best food, it\u2019s supposedly good for you to eat hot peppers. Whether it\u2019s jalape\u00f1os, pepperoncinis, or green chiles, throw some tongue-tingling peppers on your burgers and spice up your life<\/em>.” (Thank you, BOTVOLR)<\/span><\/p>\n

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Lemoncakes from Modern General<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

While Gil’s Thrilling… loves celebrating the Land of Enchantment’s restaurants and sharing with you what national publications have to say about them, I don’t shy away from calling out the national media when they don’t do their homework. The most recent culprit was a collaborative effort between Women’s Day and MSN Lifestyle who joined together to compile a list of the “Best BBQ Joints in Every State<\/strong><\/a>.” In an example of lazy journalism, they listed the Land of Enchantment’s best barbecue as coming from Rudy’s Country Store & Bar-B-Q<\/strong><\/a>. While Rudy’s does proffer a very good barbecue product, it’s a Texas product born and raised in Leon Springs, Texas. The fact that a Texas barbecue chain has a presence in New Mexico doesn’t make it New Mexico barbecue! <\/span><\/p>\n

June, 2019<\/span><\/strong><\/p>\n

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Christmas-Style Burrito from Mary & Tito’s<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

“America The Tasty” may not make it onto the national anthem or be mentioned on the same lyrics with spacious skies, fruited plain and amber waves of grain, but it was the title of the cover story for Reader’s Digest’s July-August edition. Editors at Reader’s Digest partnered with Taste of Home to find the “most delicious food in every state<\/em>.” Pork tamales were decreed New Mexico’s signature dish while a paragraph with the heading of “Who Knew?” explained that “Locals order their tamales “red” or “green” depending on their chile pepper preference. Want Both? Order yours “Christmas-style<\/em>.” Interestingly, posole was named Arizona’s signature dish while Colorado’s signature dish is green chile pork.<\/span><\/p>\n

For faqs.com, a lifestyle site team staffed with “Internet ninjas<\/em>” who scour the internet for “original and engaging content<\/em>,” the choice is more obvious, especially to denizens of the Land of Enchantment. In a feature titled “50 States, 50 Must Try Dishes<\/strong><\/a>,” Captain Obvious, er…faqs.com declared New Mexico’s must try dish to be green chile, noting that “Red and green chiles are part of every meal in New Mexico<\/em>.” My dear friend Becky Mercuri will be happy to read that the chimichangas are the dish to try in Arizona while daring diners in Colorado enjoy Rocky Mountain oysters (probably when they have a case of the munchies).<\/span><\/p>\n

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Lamb Tikka Masala from Curry Leaf<\/strong><\/a> in Albuquerque (Image Courtesy of Sarita)<\/figcaption><\/figure>\n

Across the country, there’s no shortage of great steakhouses. So declares the Daily Meal in its compilation of the Best Steakhouse in Every State.<\/a><\/strong> New Mexico’s best has been pleasing carnivorous palates in Santa Fe for nearly half a century. The Daily Meal described the Bull Ring<\/a><\/strong> as “comfortable and low-key” <\/em>and as “a Santa Fe landmark and a carnivore\u2019s dream<\/em>.” “The restaurant prides itself on serving only corn-fed USDA Prime beef, hand-cut on-premises daily. Make sure you start with some onion rings and a cup of their green chile stew (as one does in New Mexico), then move on to a fillet, rib-eye, New York strip, prime rib, porterhouse or El Matador (a sirloin strip served with green chile, saut\u00e9ed mushrooms and onion straws). You really can\u2019t go wrong<\/em>.” (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

When you’re done with your steak at the Bull Ring, it’s not far to Daily Meal’s choice for “The Best Ice Cream Stand in Every State<\/strong><\/a>.” For the second year in a row, Daily Meal’s choice is Santa Fe’s La Lecheria<\/strong><\/a> which has relocated to the downtown area. Daily Meal noted: “La Lecheria is the separate ice cream business of Santa Fe chef Joel Coleman of Fire & Hops fame. Coleman uses traditional flavors from New Mexico, such as red and green chiles or mole, in his seasonal ice cream offerings that are loved by locals and visitors alike<\/em>.” La Lecheria has expanded beyond ice cream, now offering cookies, coffee cake and baked goods. (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

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Catfish Lebeaux from K’Lynn’s<\/strong><\/a> in Rio Rancho (Image Courtesy of Tom Molitor)<\/figcaption><\/figure>\n

The Daily Meal describes brunch thusly: “not only is it a celebration of the leisurely weekend afternoon, it\u2019s a time to get together with friends, shake off the events of the night before, and consume far more calories than should be socially acceptable<\/em>.” In a feature recognizing “The Best Brunch In Every State<\/strong><\/a>,” The Daily Meal lavished praise (as it often does) on The Pantry<\/strong><\/a> in Santa Fe where “you’ll find everything you could ever possibly want for breakfast here, as well as a bunch of traditional New Mexican specialties and a wide variety of lunch and dinner options as well<\/em>.” The Daily Meal recapped it perfectly: “This is a Southwestern brunch at its finest<\/em>.”<\/span><\/p>\n

It was a very busy month for The Daily Meal which also compiled “The Best Pizza in Every State<\/strong><\/a>.” You’ll want to tell all your neighbors and friends about New Mexico’s best, Il Vicino<\/strong><\/a>. With four New Mexico locations, Il Vicino’s “pizzas are baked hot and fast in a wood-fired oven, made with fresh, high-quality ingredients, and inspired by chef Tom White\u2019s trips to Italy<\/em>.” Perhaps we’ll soon see Il Vicino also named “best pizza” in Colorado and Kansas, the two states where the purveyor of wood oven pizzeria has expanded. (Thank you, Becky Mercuri<\/strong><\/a>) <\/span><\/p>\n

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Dosa From Curry Leaf<\/strong><\/a> (Image Courtesy of Sarita)<\/figcaption><\/figure>\n

James Beard, the cook, author and champion of American cuisine<\/span> proclaimed “Too few people really understand a really good sandwich<\/em>.” New Mexicans are grateful that among us are savant sandwich-makers who have a great grasp of the meat to bread to condiment ratio. Far & Wide did “a deep dive into the culinary history and local specialties of each and every state in order to identify its emblematic sandwich<\/em>.” In its “Best Sandwich In Every U.S. State<\/strong><\/a>” feature, Far & Wide named not one, but two superb sandwiches: “New Mexico is known for green chiles, so it\u2019s little wonder that they end up on the state’s most delicious sandwiches.<\/em> At <\/em>Relish<\/strong><\/a>, <\/strong>the “Albuquerque Turkey” features turkey, havarti, chile and chipotle mayo on toasted sourdough. The TNA at <\/em>Slow Roasted <\/strong>Bocadillos <\/strong><\/a>in Albuquerque, meanwhile, boasts slow-roasted honey-mustard turkey, house-made green apple chile chutney, avocado, lettuce, tomato and muenster cheese<\/em>.” (Thank you, Tom Molitor)<\/span><\/p>\n

The aphorism “as American as apple pie” confirms that apple pie has become “a symbol for everything that is good, wholesome and all-American<\/em>.” Whether served hot or cold, with whipped cream or a la mode, with or without Cheddar, apple pie is America’s favorite pie and it really isn’t even close. In a recent nationwide poll<\/strong><\/a>, 47-percent of respondents declared it their favorite pie. Apple pie is served all across the fruited plain, but if you want to find the very best, you need to consult The Daily Meal’s feature “Where to Find America’s Best Apple Pies<\/strong><\/a>.” It stands to reason that a town whose very name includes “Pie” would make the list and indeed it does. The Pie Town Cafe in Pie Town, New Mexico is a treasure. Here’s what The Daily Meal had to say: “This caf\u00e9 <\/a><\/strong>(formerly known as The Daily Pie Caf\u00e9) is famous for its New Mexican apple pie which is loaded with apples as well as pine nuts (grown in New Mexico) and hot green chiles for a surprising hit of heat that, with the sweet, flaky crust and tart Granny Smith apples is unbelievably and intensely, delicious<\/em>.” (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

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Tuna-Avocado Poke from The Feel Good in Albuquerque<\/figcaption><\/figure>\n

State fairs are renowned for their deep-fried ridiculousness. Fried butter? Iowa’s got it. Fried pig’s ears? You can find them in Minnesota’s state fair. Fried beer? That’s a Texas tradition. The Food Network contends that “Fair food\u2019s deep-fried reputation has gotten a makeover, thanks to food line-ups that highlight pride-of-state agriculture, regional foodways and local vendors<\/em>.” Making the Food Network’s “50 Best Fair Foods by State”<\/strong><\/a> is an incomparable New Mexico State Fair delight: “For the quintessential New Mexico bite, opt for Navajo tacos topped with roasted, peeled and chopped green chiles. Made of Navajo fry bread, a fried round of dough that\u2019s pillowy-soft inside and golden-crisp outside, the tacos come topped with seasoned ground beef, pinto beans, cheese, lettuce, onions, tomato and plenty of the spicy peppers. Look for Navajo fry bread and tacos in the Indian Village at vendors like Zina\u2019s Blue Corn Caf\u00e9, Navajo Caf\u00e9, Native Caf\u00e9 and Harvest Caf\u00e9<\/em>.”<\/span><\/p>\n

The “Absolute Best Taco Place in Every State<\/strong><\/a>.” That sounds like a pretty audacious claim considering the explosion in popularity of the now ubiquitous taco. MSN worked with Yelp to compile a list of exemplary taco joints, ranking them using such factors as total volume and ratings of reviews in 2019. Named as New Mexico’s best taco place is the quaintly-named and spellchecker-confounding Dia De Los Takos in Albuquerque. Here’s what MSN had to say: “Did anyone else this restaurant name and think El Dia De Los Muertos? Head to the beautiful city of Albuquerque for epic hikes and to nosh on delicious tacos at Dia De Los Takos, including the electric bike, a vegan taco that comprises crispy sweet potato, cashew cheese and guacamole<\/em>.” As if your peripatetic blogger needed further prompting, MSN’s listing may be the impetus needed for me to make the trek to our state’s best tako place. Care to join me, Captain Tuttle?<\/span><\/p>\n

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Cardamom-Lime Cake Donut and Cinnamon Roll from Bristol Doughnuts<\/strong><\/a><\/figcaption><\/figure>\n

Sadly, New Mexico’s “culinary scene” also got some national press for a rather distasteful reason–a reason so ignominious that MSN’s headline was reminiscent of a Godzilla movie. In addition to roiling your stomach, the headline “A New Mexico Town is Being Terrorized by Unwanted Bologna Sandwiches That Reek of Urine<\/strong><\/a>” might just make you wonder what Yelpers would say. Apparently in a Southeast Albuquerque neighborhood, “someone has been dropping mysterious and very much unwanted bologna sandwiches on their doorsteps in the middle of the night. And they reek of urine<\/em>.” On that sour note…<\/span><\/p>\n

May, 2019<\/strong><\/span><\/p>\n

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Blue Corn Cheese Enchiladas from Duran’s Central Pharmacy<\/strong><\/a><\/figcaption><\/figure>\n

After the onset of World War II, the American workforce quickly became greatly depleted when young men volunteered to serve in the armed forces. Though women rose up to fill the labor gap, America’s farms still needed help. In response, President Roosevelt struck a deal with the Mexican president to bring Mexican farm workers across the border on temporary contracts. The Mexican Farm Labor Program, commonly known as the “Bracero Program” ensued. In Southern New Mexico, the town of La Mesa and its crown jewel restaurant Chope’s<\/strong><\/a> earned a reputation for fair and kind treatment of the braceros. That account is very well described in an Eater feature entitled “Order the Enchilada, Remember the Bracero<\/strong><\/a>.” It’s a must read for New Mexico history buffs.<\/span><\/p>\n

The Merriam-Webster Dictionary defines a theopany as “a visible manifestation of a deity<\/em>.” <\/span> Whether or not the 1989 discovery of the face of Jesus on a tortilla qualifies as a theopany, there’s no denying that the discovery greatly changed the lives of the Rubio family from Lake Arthur, New Mexico. Thousands of visitors have trekked to the small hamlet to see the famous “Jesus tortilla.” Eater chronicles the real story of “Christ on the Comal<\/strong><\/a>” in a very intriguing article written by Angelica Rubio, a New Mexico state legislator serving Las Cruces and a member of the family to whom the famous tortilla was made manifest.<\/span><\/span><\/span><\/p>\n

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Ahi Tuna Sandwich from Bocadillos<\/strong><\/a> (Photo Courtesy of Sarita)<\/figcaption><\/figure>\n

Depicted on the cover of American Airlines’ Celebrated Living<\/strong><\/em><\/a> magazine, is a ruggedly handsome man sporting a broad-brimmed cowboy hat. Though he could pass for the star of a Hollywood western, this man is more likely to carry a spatula and a whisk than a pair of six shooters. He\u2019s more likely to settle a dispute over a bowl of his signature mole than to challenge any black hat-wearing varmint to a draw. He\u2019s Chef Fernando Olea<\/strong><\/a>, chef-owner of Sazon, an AAA four-diamond award-winning gourmet Mexican restaurant and mezcalaria in Santa Fe. In an interview with Celebrated Living<\/em>, Chef Olea speaks with pride about his creation of a unique New Mexican mole which showcases ingredients native to the Land of Enchantment. This mole is life-changing, a conversion experience for diners who may think they don\u2019t like mole. <\/span><\/p>\n

The Daily Meal compiled a list of several hundred of America\u2019s best taco joints<\/strong><\/a> and their most sought-after individual taco then narrowed down the list to the top 75. \u201cIn order to stand apart from the pack, these tacos had to have clean, vibrant and varied flavors, with each component good enough to stand on its own<\/em>.\u201d <\/span><\/p>\n