{"id":50771,"date":"2018-12-31T06:11:42","date_gmt":"2018-12-31T12:11:42","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=50771"},"modified":"2023-01-17T14:48:25","modified_gmt":"2023-01-17T20:48:25","slug":"gils-best-of-the-best-for-2018","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=50771","title":{"rendered":"Gil&#8217;s Best of the Best for 2018"},"content":{"rendered":"<div style=\"text-align: justify;\">\n<figure id=\"attachment_49209\" aria-describedby=\"caption-attachment-49209\" style=\"width: 750px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-49209 size-full lazyload\" style=\"--smush-placeholder-width: 750px; --smush-placeholder-aspect-ratio: 750\/633;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/Gigi03.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"750\" height=\"633\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/Gigi03.jpg?lossy=2&strip=1&webp=1 750w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/Gigi03-300x253.jpg?lossy=2&strip=1&webp=1 300w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/Gigi03-600x506.jpg?lossy=2&strip=1&webp=1 600w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/Gigi03.jpg?size=128x108&lossy=2&strip=1&webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/Gigi03.jpg?size=384x324&lossy=2&strip=1&webp=1 384w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/Gigi03.jpg?size=512x432&lossy=2&strip=1&webp=1 512w\" data-sizes=\"(max-width: 750px) 100vw, 750px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" \/><figcaption id=\"caption-attachment-49209\" class=\"wp-caption-text\">Chicken Tortellini Carbonara from <a href=\"https:\/\/www.nmgastronome.com\/?p=49206\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Gigi Italian Bistro<\/strong><\/a><\/figcaption><\/figure>\n<p><span style=\"font-size: small; font-family: Verdana;\">&#8220;<em>Raindrops on roses and whiskers on kittens, bright copper kettles and warm woolen mittens<\/em>.&#8221; Sound of Music fans will recognize that these are a few of Julie Andrews favorite things. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my my favorite things&#8211;the dishes I enjoyed most across the Land of Enchantment in 2018. These are the baker\u2019s dozen plus dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2018. Every dish was a delicious discovery from within New Mexico&#8217;s sacred borders. In chronological order, my &#8220;best of the best&#8221; are:<\/span><\/p>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\"><a href=\"https:\/\/www.nmgastronome.com\/?p=44186\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Seared<\/strong><\/a> may be the Duke City&#8217;s most reasonably priced fine-dining restaurant,\u00a0an upscale American bistro \u201cwith a French and Italian twist.\u201d\u00a0 \u00a0Chef Alejandro\u00a0Tenchipe prepares one of the city&#8217;s most sumptuous steaks, a\u00a0<em><strong>Filet de Boeuf<\/strong><\/em> (eight-ounces of local, grass-fed beef, roasted red skin potatoes and red onions, asparagus, red wine demi-glaze reduction and roasted garlic).\u00a0 It&#8217;s a great dish with which to start or end any year.\u00a0<\/span><\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\">Norte\u00f1os who believe\u00a0the apotheosis of burger perfection can only be found in the state&#8217;s northern half should trek on down to Roswell where\u00a0<a href=\"https:\/\/www.nmgastronome.com\/?p=42622\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Big D\u2019s Downtown Dive<\/strong><\/a> serves up\u00a0<em><strong>The Green<\/strong><\/em>\u00a0(autumn-roasted green chile, yellow cheese, lettuce, tomatoes, mustard and pickled cucumbers).\u00a0 The Green may be one of the five or six very best burgers in New Mexico.\u00a0 That&#8217;s saying something!<\/span><\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><span style=\"font-size: small; font-family: Verdana;\">Ordering curry dishes almost exclusively at Thai restaurants has been at the expense of other outstanding Thai dishes such as the <em><strong>Pad Krapow<\/strong><\/em> at the <a href=\"https:\/\/www.nmgastronome.com\/?p=33068\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Thai Kitchen<\/strong><\/a>.\u00a0 This magnificent dish, which translates to \u201cwok fried\u201d (Pad) \u201choly basil\u201d (Krapow), is one of the most fragrant of all dishes in a culinary culture in which virtually all dishes are fragrant.\u00a0 It&#8217;s also one of the most delicious, especially the way it&#8217;s prepared in this westside gem.<\/span><\/span><\/li>\n<\/ul>\n<figure id=\"attachment_45756\" aria-describedby=\"caption-attachment-45756\" style=\"width: 720px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-45756 lazyload\" style=\"--smush-placeholder-width: 720px; --smush-placeholder-aspect-ratio: 720\/528;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"720\" height=\"528\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg?lossy=2&strip=1&webp=1 720w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/08\/ThaiKitchen21-300x220.jpg?lossy=2&strip=1&webp=1 300w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg?size=128x94&lossy=2&strip=1&webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg?size=384x282&lossy=2&strip=1&webp=1 384w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg?size=512x375&lossy=2&strip=1&webp=1 512w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg?size=640x469&lossy=2&strip=1&webp=1 640w\" data-sizes=\"(max-width: 720px) 100vw, 720px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" \/><figcaption id=\"caption-attachment-45756\" class=\"wp-caption-text\">Pad Krapow from Albuquerque&#8217; Thai Kitchen<\/figcaption><\/figure>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">My favorite quaintly named Italian pasta dish is\u00a0<em><strong>strozzapreti<\/strong><\/em>, a term which translates to \u201cpriest stranglers.\u201d\u00a0 \u00a0No one prepares it better than <a href=\"https:\/\/www.nmgastronome.com\/?p=40740\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Torinos @ Home,<\/strong><\/a>\u00a0where we enjoyed it as a special of the day during an April visit.\u00a0 This exemplar of rich deliciousness\u00a0showcases a creamy Parmesan cheese sauce, woodsy pine nuts, earthy mushrooms, leafy spinach, grilled chicken and of course, the priest-strangling pasta.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Chef Dennis Apodaca made a triumphant return to the Duke City dining scene with the launch&#8211;or shall we say relaunch&#8211;of <a href=\"https:\/\/www.nmgastronome.com\/?p=45856\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Sophia&#8217;s Place<\/strong><\/a>, the restaurant which captured Guy Fieri&#8217;s imagination.\u00a0 It also captured my affections with <em><strong>Huevos Divorciados<\/strong><\/em>,\u00a0two fried eggs atop two tostadas topped with shredded white and yellow Cheddar and black beans . One egg is slathered with a tomatillo sauce (the green), the other with red chile. Both are absolutely superb!<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><a href=\"https:\/\/www.nmgastronome.com\/?p=46167\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Toltec Brewing Co<\/strong><\/a>.&#8217;s <em><strong>Royale<\/strong><\/em> was\u00a0one of hundreds of burgers entered in the James Beard Foundation\u2019s\u00a0<a href=\"https:\/\/www.jamesbeard.org\/blog\/announcing-the-2018-blended-burger-project\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Blended Burger Project<\/strong><\/a>\u00a0national project.\u00a0 After an evaluation by a panel of highly credentialed judges, the Royale was deemed worthy of being showcased at the James Beard House, an honor bestowed to only the five very best burgers in the competition.\u00a0 It&#8217;s a fabulous burger.\u00a0\u00a0<\/span><\/li>\n<\/ul>\n<figure id=\"attachment_45888\" aria-describedby=\"caption-attachment-45888\" style=\"width: 720px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-45888 lazyload\" style=\"--smush-placeholder-width: 720px; --smush-placeholder-aspect-ratio: 720\/621;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/05\/Sophia12.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"720\" height=\"621\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/05\/Sophia12.jpg?lossy=2&strip=1&webp=1 720w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/05\/Sophia12-300x259.jpg?lossy=2&strip=1&webp=1 300w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/05\/Sophia12.jpg?size=128x110&lossy=2&strip=1&webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/05\/Sophia12.jpg?size=384x331&lossy=2&strip=1&webp=1 384w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/05\/Sophia12.jpg?size=512x442&lossy=2&strip=1&webp=1 512w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/05\/Sophia12.jpg?size=640x552&lossy=2&strip=1&webp=1 640w\" data-sizes=\"(max-width: 720px) 100vw, 720px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" \/><figcaption id=\"caption-attachment-45888\" class=\"wp-caption-text\">Huevos Divorciados from Sophia&#8217;s<\/figcaption><\/figure>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Across the Deep South, fried green tomatoes are all the rage.\u00a0 Far better are <em><strong>fried green tomatillos<\/strong><\/em>, lightly battered, golden-hued green tomatillo orbs available only at the <a href=\"https:\/\/www.nmgastronome.com\/?p=40302\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Freight House Kitchen &amp; Tap<\/strong><\/a> in Bernalillo.\u00a0 \u00a0It&#8217;s unlikely a movie will be named for these herbaceous orbs, but\u00a0perhaps a New Mexican corrido should be sung about them.\u00a0 They&#8217;re terrific with the two accompanying sauces, but even better with the Freight House&#8217;s Alabama white sauce.<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Chef Robert Hesse went from Hell&#8217;s Kitchen to almost heaven (Albuquerque) where he&#8217;s introducing celestial cuisine to Duke City diners at <a href=\"https:\/\/www.nmgastronome.com\/?p=49206\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Gigi Italian Bistro<\/strong><\/a>.\u00a0His life-altering\u00a0<em><strong>white truffle ravioli<\/strong><\/em>\u00a0is not only one of the most delicious dishes it\u2019s been my joy to experience, it&#8217;s the dish I enjoyed most in 2018.\u00a0 It&#8217;s not only fabulous, it&#8217;s value-priced for diners who wouldn&#8217;t otherwise be able to enjoy this transformative dish.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">My second favorite dish in 2018,\u00a0<em><strong>chicken tortellini carbonara<\/strong><\/em>\u00a0(roasted pulled chicken, five cheese tortellini, prosciutto di Parma, English peas, crispy pork belly, wild mushrooms, garlic Alfredo sauce and sun-dried tomatoes) also came from\u00a0<a href=\"https:\/\/www.nmgastronome.com\/?p=49206\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Gigi Italian Bistro<\/strong><\/a>.\u00a0 It&#8217;s a dish so rich and delicious it will make grown men swoon (it did me). It\u2019s the stuff of which dreams are made, one of those dishes in which individual ingredients coalesce to form an even better whole.<\/span><\/li>\n<\/ul>\n<figure id=\"attachment_49194\" aria-describedby=\"caption-attachment-49194\" style=\"width: 820px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"size-full wp-image-49194 lazyload\" style=\"--smush-placeholder-width: 820px; --smush-placeholder-aspect-ratio: 820\/500;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"820\" height=\"500\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03.jpg?lossy=2&strip=1&webp=1 820w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03-300x183.jpg?lossy=2&strip=1&webp=1 300w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03-768x468.jpg?lossy=2&strip=1&webp=1 768w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03-600x366.jpg?lossy=2&strip=1&webp=1 600w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03.jpg?size=128x78&lossy=2&strip=1&webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03.jpg?size=384x234&lossy=2&strip=1&webp=1 384w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/08\/BosqueBurger03.jpg?size=512x312&lossy=2&strip=1&webp=1 512w\" data-sizes=\"(max-width: 820px) 100vw, 820px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" \/><figcaption id=\"caption-attachment-49194\" class=\"wp-caption-text\">The Cubano from <a href=\"https:\/\/www.nmgastronome.com\/?p=49190\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Bosque Burger<\/strong><\/a> at El Vado<\/figcaption><\/figure>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">An icon of the halcyon days of Route 66,\u00a0 El Vado was reborn in 2018\u00a0as a mixed-use complex\u00a0showcasing local brews and food pods in which local food vendors offer culinary diversity and deliciousness.\u00a0 One of our favorites food pods is\u00a0<a href=\"https:\/\/www.nmgastronome.com\/?p=49190\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Bosque Burger\u00a0<\/strong><\/a> where\u00a0Chef\u00a0Greg Ritt is introducing such fabulous creations as\u00a0<em><strong>The Cubano<\/strong><\/em>, a hybrid burger and sandwich that combines the very best of both.\u00a0\u00a0<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"><a href=\"https:\/\/www.nmgastronome.com\/?p=46053\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Campo at Los Poblanos<\/strong><\/a> in Los Ranchos de Albuquerque is one of the most highly regarded fine-dining restaurants in the state.\u00a0 The dish we esteemed most at this cultural-culinary gem is the\u00a0<em><strong>cider-brined pork chop.\u00a0\u00a0<\/strong><\/em>\u00a0Sliced into six large half-inch thick medallions, including one with bone-in, these chops are porcine perfection, as good as any pork chops we\u2019ve had anywhere.\u00a0 They&#8217;re plated beautifully and served with several complementary dishes.<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">Chef Elvis Boncomo is one of the most inventive chefs in the Land of Enchantment.\u00a0 Every dish he creates is magical in its ability to tantalize your taste buds.\u00a0 At <a href=\"https:\/\/www.nmgastronome.com\/?p=46403\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Poki Poblano<\/strong><\/a>, he&#8217;s been dazzling diners with such wondrous dishes as one with the most simple of names, <em><strong>Salmon<\/strong><\/em>.\u00a0\u00a0Beautifully brushed with a miso glaze and given a nice grilled exterior char while preserving the moistness inside, it\u2019s a tender fillet as flaky and delicate as salmon can get.\u00a0 Moreover, it\u2019s absolutely delicious.\u00a0\u00a0<\/span><\/li>\n<\/ul>\n<figure id=\"attachment_50097\" aria-describedby=\"caption-attachment-50097\" style=\"width: 750px\" class=\"wp-caption aligncenter\"><img decoding=\"async\" class=\"wp-image-50097 size-full lazyload\" style=\"--smush-placeholder-width: 750px; --smush-placeholder-aspect-ratio: 750\/696;border: 4px solid black; margin-top: 3px; margin-bottom: 3px;\" data-src=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/07\/PokePoblano15.jpg?lossy=2&strip=1&webp=1\" alt=\"\" width=\"750\" height=\"696\" data-srcset=\"https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/07\/PokePoblano15.jpg?lossy=2&strip=1&webp=1 750w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/07\/PokePoblano15-300x278.jpg?lossy=2&strip=1&webp=1 300w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/07\/PokePoblano15.jpg?size=128x119&lossy=2&strip=1&webp=1 128w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/07\/PokePoblano15.jpg?size=384x356&lossy=2&strip=1&webp=1 384w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/07\/PokePoblano15.jpg?size=512x475&lossy=2&strip=1&webp=1 512w, https:\/\/b4385483.smushcdn.com\/4385483\/wp-content\/uploads\/2018\/07\/PokePoblano15.jpg?size=640x594&lossy=2&strip=1&webp=1 640w\" data-sizes=\"(max-width: 750px) 100vw, 750px\" src=\"data:image\/svg+xml;base64,PHN2ZyB3aWR0aD0iMSIgaGVpZ2h0PSIxIiB4bWxucz0iaHR0cDovL3d3dy53My5vcmcvMjAwMC9zdmciPjwvc3ZnPg==\" \/><figcaption id=\"caption-attachment-50097\" class=\"wp-caption-text\">Miso Glazed Atlantic Salmon from Poki Poblano<\/figcaption><\/figure>\n<ul>\n<li><span style=\"font-size: small; font-family: Verdana;\">Eight years on the Mississippi Gulf Coast made us quite finicky when it comes to Cajun and Southern cuisine.\u00a0 Fortunately\u00a0Karen Johnson-Bey at <a href=\"https:\/\/www.nmgastronome.com\/?p=41144\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>K&#8217;Lynn&#8217;s<\/strong> <\/a>in Rio Rancho prepares the best of both breeds we&#8217;ve had since returning to New Mexico.\u00a0 Our very favorite is the\u00a0\u00a0<em><strong>jambalaya,<\/strong><\/em>\u00a0a jumble of chicken, Andouille sausage, shrimp, rice and the Cajun \u201ctrinity\u201d of onions, celery and green bell peppers\u00a0 seasoned assertively the way New Mexicans love their food.<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\"> If the\u00a0term \u201chot off the griddle\u201d conjures up images of a stack of flat, golden orbs dripping with butter and slathered in maple syrup dripping down onto the plate, you owe it to yourself to visit <a href=\"https:\/\/www.nmgastronome.com\/?p=49948\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Modern General<\/strong><\/a> in Albuquerque to try Savorycakes.\u00a0 My early favorites are the\u00a0\u00a0<em><strong>Red Pepper Sonoracakes<\/strong><\/em>\u00a0(bright red, subtly smoky roasted pepper flapjacks topped with Scottish lox, chive sour cream and finished with sweet pepper syrup), as intriguing a dish as has crossed my path in quite a while.<br \/>\n<\/span><\/li>\n<li><span style=\"font-size: small; font-family: Verdana;\">It&#8217;s not often a restaurant can garner a significant following when it offers only one dish, but <a href=\"https:\/\/www.nmgastronome.com\/?p=50186\" target=\"_blank\" rel=\"noopener noreferrer\"><strong>Barbacoa El Primo<\/strong><\/a> has managed this feat on the strength of its outstanding barbacoa.\u00a0 Though offering only one meat (barbacoa) and only four items: tacos, burritos, tortas and consome\u2013possibilities abound.\u00a0 So do flavors, starting with the\u00a0tender, rich, fatty deliciousness of that barbacoa.\u00a0 It&#8217;s the best I&#8217;ve ever had!<\/span><\/li>\n<\/ul>\n<p><span style=\"font-size: small; font-family: Verdana;\">Please feel free to share your own &#8220;best of the best&#8221; New Mexico dining choices for 2018 by commenting to this post. Who knows? Maybe next year they&#8217;ll make it to my list, too. <\/span><\/p>\n<p><span style=\"font-size: small; font-family: Verdana;\"><strong> Gil&#8217;s &#8220;Best of the Best&#8221;: <a href=\"https:\/\/www.nmgastronome.com\/?p=59503\" target=\"_blank\" rel=\"noopener\">2021<\/a> | \u00a0<a href=\"https:\/\/www.nmgastronome.com\/?p=56510\" target=\"_blank\" rel=\"noopener\">2020<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=53711\" target=\"_blank\" rel=\"noopener noreferrer\">2019<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=50771\" target=\"_blank\" rel=\"noopener noreferrer\">2018<\/a> |<a href=\"https:\/\/www.nmgastronome.com\/?p=44711\" target=\"_blank\" rel=\"noopener noreferrer\">2017<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=41868\" target=\"_blank\" rel=\"noopener noreferrer\">2016<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=38572\" target=\"_blank\" rel=\"noopener noreferrer\">2015<\/a> | <a href=\"https:\/\/www.nmgastronome.com\/?p=34982\" target=\"_blank\" rel=\"noopener noreferrer\">2014<\/a> | <a title=\"Gil's &quot;Best of the Best&quot; for 2013\" href=\"https:\/\/www.nmgastronome.com\/?p=24269\" target=\"_blank\" rel=\"noopener noreferrer\">2013<\/a> | <a title=\"Gil's &quot;Best of the Best&quot; for 2012\" href=\"https:\/\/www.nmgastronome.com\/?p=20477\" target=\"_blank\" rel=\"noopener noreferrer\">2012<\/a> |<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"<p>&#8220;Raindrops on roses and whiskers on kittens, bright copper kettles and warm woolen mittens.&#8221; Sound of Music fans will recognize that these are a few of Julie Andrews favorite things. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my my favorite things&#8211;the dishes I enjoyed most across the Land of Enchantment in 2018. These are the baker\u2019s dozen plus dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2018. Every dish&hellip;<\/p>\n","protected":false},"author":1,"featured_media":45756,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[533,2615],"tags":[],"class_list":["post-50771","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-gils-best-of-the-best"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.4 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Gil&#039;s Best of the Best for 2018 - Gil&#039;s Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=50771\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gil&#039;s Best of the Best for 2018 - Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"&#8220;Raindrops on roses and whiskers on kittens, bright copper kettles and warm woolen mittens.&#8221; Sound of Music fans will recognize that these are a few of Julie Andrews favorite things. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my my favorite things&#8211;the dishes I enjoyed most across the Land of Enchantment in 2018. These are the baker\u2019s dozen plus dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2018. Every dish&hellip;\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=50771\" \/>\n<meta property=\"og:site_name\" content=\"Gil&#039;s Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-12-31T12:11:42+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-01-17T20:48:25+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"720\" \/>\n\t<meta property=\"og:image:height\" content=\"528\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Gil&#8217;s Best of the Best for 2018\",\"datePublished\":\"2018-12-31T12:11:42+00:00\",\"dateModified\":\"2023-01-17T20:48:25+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771\"},\"wordCount\":1356,\"commentCount\":7,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2014\\\/08\\\/ThaiKitchen21.jpg\",\"articleSection\":[\"Announcements\",\"Gil's Best of the Best\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771\",\"name\":\"Gil's Best of the Best for 2018 - Gil&#039;s Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2014\\\/08\\\/ThaiKitchen21.jpg\",\"datePublished\":\"2018-12-31T12:11:42+00:00\",\"dateModified\":\"2023-01-17T20:48:25+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2014\\\/08\\\/ThaiKitchen21.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2014\\\/08\\\/ThaiKitchen21.jpg\",\"width\":720,\"height\":528,\"caption\":\"Pad Krapow\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=50771#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Gil&#8217;s Best of the Best for 2018\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil&#039;s Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico&#039;s Sesquipedalian Sybarite.  1,522  Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil&#039;s Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil&#039;s Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Gil's Best of the Best for 2018 - Gil&#039;s Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=50771","og_locale":"en_US","og_type":"article","og_title":"Gil's Best of the Best for 2018 - Gil&#039;s Thrilling (And Filling) Blog","og_description":"&#8220;Raindrops on roses and whiskers on kittens, bright copper kettles and warm woolen mittens.&#8221; Sound of Music fans will recognize that these are a few of Julie Andrews favorite things. It\u2019s with great fondness and more than a little (blush) salivation that I bid adieu and auld lang syne to my my favorite things&#8211;the dishes I enjoyed most across the Land of Enchantment in 2018. These are the baker\u2019s dozen plus dishes which are most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2018. Every dish&hellip;","og_url":"https:\/\/www.nmgastronome.com\/?p=50771","og_site_name":"Gil&#039;s Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2018-12-31T12:11:42+00:00","article_modified_time":"2023-01-17T20:48:25+00:00","og_image":[{"width":720,"height":528,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=50771#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=50771"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Gil&#8217;s Best of the Best for 2018","datePublished":"2018-12-31T12:11:42+00:00","dateModified":"2023-01-17T20:48:25+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=50771"},"wordCount":1356,"commentCount":7,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=50771#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg","articleSection":["Announcements","Gil's Best of the Best"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=50771#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=50771","url":"https:\/\/www.nmgastronome.com\/?p=50771","name":"Gil's Best of the Best for 2018 - Gil&#039;s Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=50771#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=50771#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg","datePublished":"2018-12-31T12:11:42+00:00","dateModified":"2023-01-17T20:48:25+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=50771#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=50771"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=50771#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2014\/08\/ThaiKitchen21.jpg","width":720,"height":528,"caption":"Pad Krapow"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=50771#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Gil&#8217;s Best of the Best for 2018"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil&#039;s Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico&#039;s Sesquipedalian Sybarite.  1,522  Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil&#039;s Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil&#039;s Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/50771","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=50771"}],"version-history":[{"count":16,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/50771\/revisions"}],"predecessor-version":[{"id":59537,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/50771\/revisions\/59537"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/45756"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=50771"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=50771"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=50771"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}