{"id":53800,"date":"2021-01-01T08:01:31","date_gmt":"2021-01-01T14:01:31","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=53800"},"modified":"2022-10-06T18:54:32","modified_gmt":"2022-10-07T00:54:32","slug":"red-or-green-new-mexicos-food-scene-is-on-fire-january-2020","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=53800","title":{"rendered":"Red or Green: New Mexico\u2019s Food Scene Was On Fire in 2020"},"content":{"rendered":"
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Pie-O-Neer, the Legendary Pie Town Restaurant Closed Forever in 2020<\/figcaption><\/figure>\n

We’ll always remember 2020 as the year we mostly stayed home, the year of cancelled vacations, of working remotely and as the ignominious year of politics and pandemics, a “year of nonstop awfulness,” according to Dave Berry<\/strong><\/a>. It was the year so many our favorite restaurants and small businesses had to shutter their doors and those who didn’t close, struggled mightily to remain viable. \u00a0 \u00a0Despite restrictions and resets, we continued to support restaurant through take-out and delivery options enabled by locally-based technology solutions such as Selflane<\/strong><\/a>. \u00a0Some of us discovered inspired innovation in the form of mobile kitchens (that’s food truck to you, Bob) offering dining concepts not often found in brick-and-mortar establishments.<\/span><\/p>\n

2020 was another banner year for Gil’s Thrilling (And Filling) Blog with more milestones having been achieved. \u00a0 Most significantly to your friendly neighborhood restaurant review blogger was the continued dialogue–your sharing of comments noting contentment, humor, news or displeasure with me or some other food topic. \u00a0On 9 April 2020, the blog achieved its 11,000th comment. \u00a0There are now 11,661 comments on 11,998 reviews, an increase of 886 comments and 57 new reviews over 2019. \u00a0Bob of the Village of Los Ranchos (BOTVOLR) retains the lifetime commenter achievement award with 1,342 comments over the life of the blog.\u00a0<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Most Popular Reviews: All Time<\/strong><\/span><\/td>\nMost Popular Reviews: 2020<\/strong><\/span><\/td>\n<\/tr>\n
Mary & Tito\u2019s<\/a> (Albuquerque)<\/span><\/td>\nChile Chicken Nashville Hot Chicken<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
The Owl Cafe & Bar<\/a>\u00a0(San Antonio)<\/span><\/td>\nAK Pizza<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Laguna Burger<\/a>\u00a0(66 Pit Stop, Albuquerque)<\/span><\/td>\nBirrieria Y Tacos Alex<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
K&I Diner<\/a> (Albuquerque)<\/span><\/td>\nFederico’s Mexican Food<\/a> (Rio Rancho)<\/span><\/td>\n<\/tr>\n
Cecilia’s Cafe<\/a> (Albuquerque)<\/span><\/td>\nSharky’s Fish & Shrimp<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Down & Dirty Seafood Boil<\/a> (Albuquerque)<\/span><\/td>\nMary & Tito\u2019s<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
The Burrito Lady<\/a> (Albuquerque)<\/span><\/td>\nTaqueria Mexico<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Namaste Restaurant<\/a> (Rio Rancho)<\/span><\/td>\nLa Guelagueza<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Monte Carlo Steakhouse<\/a> (Albuquerque)<\/span><\/td>\nCecilia\u2019s Cafe<\/a> (Albuquerque)<\/span><\/td>\n<\/tr>\n
Los Potrillos<\/a> (Santa Fe)<\/span><\/td>\nDagmar’s Delectables<\/a> (Rio Rancho)<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

From a personal growth perspective, 2020 was the year I began co-hosting–with the fabulous Mindy Zale–“Hungry Hump Days” on Sunny 101.3FM<\/strong><\/a>. \u00a0It airs on Wednesday mornings starting at the inhumane hour of 6AM. But, I digress. This conspectus isn\u2019t a self-aggrandizing \u201cI love me\u201d introspection. It\u2019s a celebration of the restaurants essayed therein. That certainly includes the 30 restaurants which in 2020, moved on to the \u201cgone but not forgotten<\/a><\/strong>\u201d plain. Some, such as the delightful Cocoa Flora<\/strong><\/a>, flashed sheer brilliance, but like a beautiful comet, left us too soon. \u00a0Others such as the legendary Pie-O-Neer (pictured above) had made weary sojourners happy one forkful at a time for decades.<\/span><\/p>\n

It wasn\u2019t entirely an annus horribilis. 2020 also saw the launch of several new independent restaurants which are quickly becoming favorites, some of which made the list of the year\u2019s most popular reviews.\u00a0 Heralded newcomers include Forghedaboudit Southwest Italian<\/strong><\/a> maybe the very best reason to visit Las Cruces.\u00a0 Other restaurants–such as Saigon City<\/strong><\/a> (formerly Saigon Far East<\/strong><\/a>), Tako Ten (formerly Dia De Los Takos<\/strong><\/a>) and AK Pizza<\/strong><\/a> (formerly AK Deli<\/strong><\/a>) relocated and changed names while retaining the high quality for which they were known.\u00a0 2020 also saw the village of Placitas finally gain a pizza place (Placitas Pizza<\/strong><\/a>) and it’s pretty good, too.\u00a0 My friend Howie “Duke of the Duke City” Kaibel<\/strong><\/a>, the charismatic Albuquerque Community Manager for Yelp informed me there were 126 new business openings this year, with just 41 opening prior to March 15 when the world changed.<\/span><\/p>\n

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New Mexican Queso from Richardson’s<\/strong><\/a>, a New Mexican Restaurant in Phoenix, Arizona<\/figcaption><\/figure>\n

December, 2020<\/strong><\/span><\/p>\n

COVID-19 didn’t stop the New Mexico Restaurant Association (NMRA) from showcasing the talent and tenacity of the Land of Enchantment’s incomparable restaurant industry during its\u00a0annual Hospitality Industry Awards.<\/strong><\/a> This challenging year’s richly deserving winners not only exemplified the highest standards of restaurant operations, they’re part of the fabric of the communities they serve:<\/span><\/p>\n

Earning Restaurateur of the Year<\/strong>, the highest honor a person can receive in the New Mexico restaurant industry, was Matt DiGregory of the Range Caf\u00e9<\/strong><\/a> Restaurants. The winner is chosen based on the recipient\u2019s advancement of the industry and involvement in their communities.
\nEarning the 2020 Restaurant Neighbor of the Year<\/strong> award were George and Alicia Griego of Albuquerque’s Central Grill<\/strong><\/a>. \u00a0This award recognizes restaurants that are active supporters of their communities and make a positive contribution to the places where they live and work.
\nChef of the Year<\/strong> honors for 2020 went to Tristin Rogers of the Hollow Spirits Distillery<\/strong><\/a> in Albuquerque. \u00a0The NMRA calls chefs the “cornerstone of the restaurant business<\/em>” whose “creations are artistic and delicious<\/em>.”
\nCalling restaurant managers, “the glue which holds the whole restaurant together<\/em>,” the NMRA named Miia Hebert of Garcia’s Kitchen <\/strong><\/a>Manager of the Year<\/strong> for 2020.<\/span><\/p>\n

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A Slice of Stollen From Dagmar’s Delectables<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

In a feature titled “Most Popular Christmas Treats in Every State<\/strong><\/a>,” careers site Zippia used Google Trends to determine “what Christmas treat each state eats a disproportionate amount of<\/em>.” \u00a0It’s a rather misleading premise considering Zippia contradicts the feature’s title by admitting what Google Trends actually shows is “what treat is searched a disproportionately, high amount<\/em>.” \u00a0 Zippia apparently hasn’t figured out that searching for a Christmas treat on Google doesn’t translate one-to-one to eating that Christmas treat. \u00a0So, New Mexicans executed a “disproportionately high<\/em>” amount of searches for fruitcake, but that doesn’t necessarily mean any of us ate one! \u00a0(Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

Another “clickbait” article sure to elevate the blood pressure of New Mexicans is Redbook’s “The Chili Everyone is Talking About in Your State<\/strong><\/a>.” \u00a0Save for the paragon of chili deliciousness prepared by Friend of Gil Shawn Riley, whenever most of us talk about “chili,” it’s usually in very derogatory terms. \u00a0In New Mexico, we enjoy “chile” not what former United States Senator “Saint” Pete Dominici once referred to as “inedible mixture of watery tomato soup, dried gristle, half-cooked kidney beans, and a myriad of silly ingredients that is passed off as food in Texas and Oklahoma.<\/em>\u201d \u00a0Still, it was interesting to see what Redbook would have to say about the “chili” everyone is talking about in New Mexico. \u00a0Taking the cowardly way out, Redbook simply noted with an asterisk “*All of the New Mexico chili mentions on Foursquare refer to green chile.” \u00a0<\/em>We’re apparently all talking about the green chile at the Frontier<\/strong> in Albuquerque.<\/span><\/p>\n

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Falafel From Jerusalem: Taste of the Holy Land<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

MSN Lifestyle also took a stab at naming “Every State’s Most Charming and Historic Restaurant<\/strong><\/a>.” \u00a0 Not surprisingly MSN’s choice for the Land of Enchantment’s most charming and historic restaurant is Santa Fe’s El Farol<\/strong><\/a>. \u00a0Here’s what MSN had to say: “The most famous restaurant and bar in Santa Fe is also the oldest. El Farol has been a go-to for tapas plates and flamenco performances since it opened in 1835. The New York Times once called it \u201cone of the best bars on Earth\u201d and there\u2019s even an economic game theory problem named after the popularity of the bar. Guests love the patatas bravas and grilled artichokes as well as the paella and sangria. Due to COVID-19 the restaurant is temporarily closed but wood-fired pizza is available to go<\/em>.”<\/span><\/p>\n

Robert Fulghum, author of True Love<\/strong><\/a>, believes\u00a0\u201cWe\u2019re all a little weird. And life is a little weird. And when we find someone whose weirdness is compatible with ours, we join up with them and fall into mutually satisfying weirdness\u2014and call it love\u2014true love<\/em>.\u201d \u00a0 My friend Mindy Zale of Sunny 101.3FM<\/strong><\/a> believes my tastes in food can lean to the furthest extremities of weirdness. \u00a0Mindy, it’s not weirdness when I \u00a0feast on chapulines (grasshoppers) and hormigas (ants) at La Guelaguetza.<\/strong><\/a>\u00a0 It’s \u00a0compatibility and true love. \u00a0Weirdness is the green chile sundae at Caliche’s Frozen Custard<\/strong><\/a> in Las Cruces and Alamagordo. \u00a0That’s not my opinion. \u00a0That’s the opinion of Livingly, an online lifestyle presence which compiled a list of “The Weirdest Food In Every State<\/strong><\/a>.”<\/span><\/p>\n

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The Mother Klucker from Kamikaze Kitchen<\/strong><\/a><\/figcaption><\/figure>\n

Food Network star Sandra Lee offered some advice some of us can appreciate: “Sure, you can mix the flour, baking soda, salt, shortening and the whole nine yards, but why wouldn’t you just pull out a box of Bisquick<\/em>?”\u00a0 Baking is a very precise science requiring patience, analytics and serious skills–as serious as\u00a0nunchuck skills<\/strong><\/a>, bow hunting skills and\u00a0computer hacking skills. \u00a0Fortunately for those of us lacking skills, there are pastry practitioners and bread bakers ready and willing to give us their best. \u00a0MSN recognizes these stalwarts in a feature naming “Every State’s Best Independent Bakery<\/strong><\/a>.” \u00a0To no surprise, MSN’s choice for the Land of Enchantment’s best is the Golden Crown Panaderia<\/strong><\/a> in Albuquerque. \u00a0MSN wrote: “This neighborhood bakery which has been in operation since 1972 is one of the best in the state. Head there for sweet or savory empanadas, biscochitos (spiced biscuits) and conchas (sweet bread with a crunchy topping). It never fails to impress its hundreds of loyal customers<\/em>.\u00a0 <\/span><\/p>\n

What would the Christmas season in New Mexico be without tamales?\u00a0 They’re not only delicious, but discussing just who makes them best is a great topic for the “Airing of Grievances” during Festivus<\/strong><\/a>.\u00a0 A number of reputable sources suggest you go off the beaten path to Cleveland, New Mexico for what they consider the best tamales.\u00a0 Teresa’s Tamales has been heralded by Only in Your State<\/strong><\/a>, New Mexico Magazine<\/strong><\/a> and New Mexico True<\/strong><\/a>, a triumvirate of trustworthy sources.\u00a0 Cleveland is only about thirty miles away from Pe\u00f1asco, your trusty blogger’s hometown.\u00a0 (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

November, 2020<\/strong><\/span><\/p>\n

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Kim Yacone, Owner of Forghedaboudit<\/strong><\/a>in Las Cruces and Deming<\/strong><\/a>, Discusses The Impact of the New Two-Week Shelter-in-Place Reset<\/figcaption><\/figure>\n

Every day dozens of restaurateurs across the Land of Enchantment consistently demonstrate that they\u2019re not only restaurateurs, they\u2019re friends and neighbors. In strange and unprecedented times when health care providers and first responders are rightfully being hailed as heroes, we should also recognize the everyday heroism of restaurateurs and their staffs who continue to feed us, even if it’s not in the confines of their homey restaurants. In a poignant interview with the Mesilla Valley News<\/strong><\/a>, restaurateur Kim Yacone of Forghedaboudit in Las Cruces and Deming, explains that during the mandated new operating model (take-out only), her primary concern has been taking care of employees, all of whom she considers family. Kim also details the challenges restaurants face–and probably will face through May, 2021–just to survive. She shares how loyal customers can help during these stressful times. It’s a very compelling, heart-felt interview from a very compassionate restaurateur whose words reflect the struggles of all restaurateurs throughout New Mexico.<\/span><\/p>\n

I’ve actually been told I have a voice for leading mindfulness meditation sessions, a soothing and calming voice that puts people at ease (if not to sleep). Those are probably not the vocal qualities you look for in a radio personality unless they’re balanced by another personality with a true radio voice–someone like the exuberant and beautiful Mindy Zane and marketing maven Kurt Nilson. On Wednesday mornings at the unholy hour of 6AM, Mindy, Kurt and I host Hungry Hump Days<\/strong>, a half-hour show centered on the topic of food. Every week we’re talking with chefs, bakers and restaurateurs as well as writers, bloggers and other interesting people involved in bringing delicious food to the community. Catch Hungry Hump Days on Wednesday at about 6:15 on Sunny 101<\/strong><\/a>.3FM<\/a>.<\/strong><\/span><\/p>\n

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Deshebrada (shredded beef), Chipotle (pork in chipotle sauce), and Asado (pork in red chile) Tacos from La Herradura<\/strong><\/a> in Artesia. (Photo Courtesy of Tom Molitor)<\/figcaption><\/figure>\n

Because of social distancing dictates, the International Association of Culinary Professionals (IACP) held a “virtual” conference to announce the winners of the prestigious IACP awards<\/strong><\/a>. The awards ceremony was broadcasted live to award nominees and registered conference attendees. New Mexico’s own four-time James Beard award-winning author, the scintillating Cheryl Jamison<\/strong><\/a> was a finalist for the best self-published book in the Literary or Historical Food Writing category. Her magnificent tome, Perini Ranch Steakhouse: Stories and Recipes for Real Texas Food<\/strong><\/a> chronicles the history of what many consider the best country steakhouse in the country. Best of all, she tested and wrote all the Perini Steakhouse recipes for home cooks.<\/span><\/p>\n

Maybe Zippia, the self-professed “career expert<\/em>” should stick to “empowering people with the information and tools they need to achieve their career aspirations<\/em>.” On the other hand, their feature on the most popular Thanksgiving sides in every state<\/strong><\/a>, is no less banal than similar features on other food sites. Using Google Trends, Zippia determined “what Thanksgiving side each state eats a disproportionate amount of<\/em>.” According to Google Trends (which is omniscient and never wrong), New Mexicans apparently are crazy about green bean casserole. Hmm, maybe with a little green chile…<\/span><\/p>\n

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The beautiful dining room at Saigon City<\/figcaption><\/figure>\n

Never mind Thanksgiving feast sides when you can dig into humongous portions of dessert. The Food Network “dug into the Thanksgiving recipes that are uniquely popular to specific areas. Some are local specialties, while others are more classic recipes in our arsenal that are especially beloved by certain states<\/em>.” Uniquely popular in a specific area, especially beloved by certain states…that’s a perfect description for the Food Network’s choice as the “top Thanksgiving recipe in every state<\/strong><\/a>” for New Mexico. That choice was our sacrosanct and official state cookie, the biscochito. The Food Network notes: “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>.” (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

“When another inauthentic taco from Taco Bell just won’t do<\/em>,” Mashed, an online presence which purports to be “the ultimate destination for all things food<\/em>” encourages you to go in search of the best taco in your state<\/strong><\/a>. Using a “combination of reviews, recommendations, awards, and other forms of recognition<\/em>,” Mashed declared the Land of Enchantment’s best taco to be the shrimp taco from Taqueria Mexico<\/strong> <\/a>in Albuquerque. Here’s what Mashed has to say: “You would think that New Mexico would be a state that has marvelous tacos \u2014 and you’d be absolutely right! Taqueria Mexico in Albuquerque has many loyal patrons who simply can’t get enough of their food, particularly their tacos. Of all the options, go with Taqueria Mexico’s Shrimp Taco. This thing is filled with grilled shrimp, onions, bell peppers, and tomatoes. Be sure to order more than one because these tacos tend to disappear faster than you’d expect<\/em>.”<\/span><\/p>\n

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Artistic Cake Jar from A Heavenly Taste Cakery<\/strong> <\/a>at El Vado<\/figcaption><\/figure>\n

According to Doordash, the world’s largest food delivery service, “the food Americans have missed the most during long months of not dining out — and most look forward to eating again when restaurant-going gets back to normal — is Mexican<\/em>.” When frequenting restaurants resumes being part of our normal routine, MSN Lifestyle has some suggestions as to where we should go. Compiling “the best Mexican restaurant in every state<\/strong><\/a>” MSN actually listed a Santa Fe restaurant that isn’t one of the usual suspects. Its choice for New Mexico’s best Mexican restaurant is El Callej\u00f3n Taquer\u00eda and Grill<\/strong><\/a>. Here’s why: “There are burgers and salads (including the Hail, Caesar) on the menu at this “very good place for Mexican food,” as one Yelp reviewer put it — and another reported that what they serve is “Mexicanized more upscale American bar food.” On the other hand, the menu also lists al pastor, carne asada, and other taco variations, as well as ceviche tostadas, enchiladas filled with queso fresco, and a torta filled with red-chile-marinated pork, among other non-American-bar-food items.” <\/em>(Thank you Steve Coleman<\/strong><\/a>)<\/span><\/p>\n

The Food Network contends that “More than mere trend, food trucks have firmly established themselves as a dining genre all their own, and today, there\u2019s never been more variety or creativity in what can be whipped up in a tiny kitchen on wheels<\/em>.” Ironically, the one rolling kitchen in which that variety and creativity are no longer on display is the Food Network’s choice for the Land of Enchantment’s “best food truck<\/strong><\/a>.” That’s because Oni Noodles<\/strong> <\/a>transitioned from food truck (that’s mobile kitchen to you, Bob) to brick and mortar restaurant. Despite that, the Food Network’s narrative stands: “Oni Noodles’ signature (and most popular) ramen is the shoyu, which stars a broth made from slowly simmered roasted local pork bones from Talus Wind Ranch, bobbing with springy Sun Noodles, a sous-vide egg, thinly sliced local pork belly and roasted seasonal vegetables. For a hyper-local (and vegan) taste, don’t miss the pecan dashi ramen (pictured above), where the broth is bolstered with local chiles, toasted sesame pur\u00e9e and pecan milk. Linver recommends adding smoked bone marrow to your bowl \u2014 it’s served in the bone and can be scooped out to eat solo or stirred into the broth for an added smoky, savory layer<\/em>.”<\/span><\/p>\n

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Salsa and Chips from La Herradura<\/strong><\/a> in Artesia (Photo Courtesy of Tom Molitor)<\/figcaption><\/figure>\n

There’s probably nothing ironic about a sandwich except maybe Subway calling its employees “sandwich artists.” Most sandwich builds don’t start with flash cards that tell you exactly how to construct each sandwich. Maybe that’s why you won’t ever see a Subway sandwich on a list like Far and Wide’s “best sandwich in every US state<\/strong><\/a>.” You have to go far and wide to find a sandwich as good as the Land of Enchantment’s best sandwich – the TNA from Bocadillos<\/strong> <\/a>in Albuquerque. Far and Wide described it thusly: “The TNA at Slow Roasted<\/strong> Bocadillos <\/strong>in Albuquerque, boasts slow-roasted honey-mustard turkey, house-made green apple chile chutney, avocado, lettuce, tomato and muenster cheese<\/em>.”<\/span><\/p>\n

October, 2020<\/strong><\/span><\/p>\n

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Guacamole De Camaron Y Pulpo From Cazuela’s<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

Slovenian cuisine in Colorado. Burmese cuisine in Indiana. Sri Lankan cuisine in Kentucky. Who da thunk it? The Land of E Pluribus Unum is truly “one from many,” an aggregate of cultures. Conde Naste Traveler compiled “a list of state-specific cuisines, each based on a longstanding diaspora (like Vietnamese food in Louisiana), an Indigenous community (Abenaki in Vermont), or something totally endemic (New Mexican in New Mexico)<\/em>.” In a feature titled “50 States, 50 Cuisines<\/strong><\/a>,” The list “highlighted a cuisine worth traveling to each state for, much of which you truly can\u2019t get anywhere else<\/em>.” <\/span>Among the restaurants which showcase New Mexico’s “endemic” cuisine best, according to Conde Naste: “In Santa Fe, try <\/em>La Choza<\/strong><\/a> for carne adovada (slow-cooked pork in red chile sauce), posole (red chile pork-and-hominy stew), stacked red or green chile enchiladas at <\/em>The Shed<\/strong><\/a>, and breakfast burritos at <\/em>Pantry<\/strong><\/a> or <\/em>Cafe Pasqual\u2019s<\/strong><\/a>. Meanwhile the chile rellenos and stuffed sopapillas at <\/em>Mary & Tito\u2019s<\/strong><\/a>, green chile stew at <\/em>Cocina Azul<\/strong><\/a>, and red chile sauce at <\/em>Sadie\u2019s<\/strong><\/a> are a must in Albuquerque<\/em>.” (Thank you, Becky Mercuri) <\/span><\/p>\n

In the January edition of “Red or Green: New Mexico’s Food Scene is On Fire,” you were introduced to the Awkward Scone, a much-heralded restaurant launched by New Mexico native Chef Eric See in New York City. After a very promising start, COVID-19 devastated his business along with that of so many other restaurants in the Big Apple. Chef See returned home to Albuquerque only to find that the situation across the Land of Enchantment wasn’t any better. Returning to New York, he launched Ursula<\/strong><\/a>, a counter-service New Mexican restaurant with an initial focus on takeout and delivery service. Breakfast burritos and other red and chile blessed favorites are featured fare at Ursula.<\/span><\/p>\n

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James “Jack” Jackson Presides Over What is Arguably New Mexico’s Very Best Barbecue at Mad Jack’s Mountaintop Barbecue<\/strong><\/a> in Cloudcroft (Photo Courtesy of Tom Molitor)<\/figcaption><\/figure>\n

Great seafood in New Mexico? Naysayers might argue that even good seafood in the Land of Enchantment is as rare as a Subaru in Santa Fe sporting an NRA bumper sticker. It’s too easy to default to the “landlocked state” argument. New Mexico does have great seafood! Savvy diners have discovered you can find it and not solely in one of our enchanting mariscos restaurants. Redbook posited “If you thought seafood was just for the coasts, you’ve got another thing coming<\/em>.” Its compilation of the “Top Seafood Restaurants Near You<\/strong><\/a>,” Redbook listed one superb seafood restaurant per state. Its choice for New Mexico’s top seafood restaurant was Albuquerque’s very own Poki Poki Cevicheria<\/strong><\/a>. <\/span><\/p>\n

Cheapism<\/strong><\/a>, a site which argues you can live well irrespective of your income claims there is no such thing as being too frugal. If this budget-conscious philosophy sounds like you, you might enjoy its compilations of “The Best Cheap Burger in Every State<\/strong><\/a>.” Whether or not you subscribe to a philosophy of stretching your dollar, it’s hard to argue with Cheapism’s choice for the best cheap burger in New Mexico. Its choice is Sparky’s Burgers, Barbecue & Espresso<\/strong><\/a> in Hatch. Here’s what Cheapism had to say: “There’s no better place to try a green chile cheeseburger ($10.99, but that includes one side order and a drink) than at Sparky’s Burgers in Hatch, the town that provides the namesake to the famed New Mexican chile. The colorful art deco restaurant has also become a major roadside destination for its exceptional wood-fired barbecue dishes<\/em>.”<\/span><\/p>\n

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Crawfish Omelet Creole from 3C’s Bistro<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

The app known as “Hater” boasts it’s “the first dating app that matches people on the things they hate<\/em>.” Hater asks users to build a profile by swiping different directions to indicate whether they love, hate, like, dislike or are indifferent to certain people, activities or ideas. The app then searches its archive to connect users with other people who share common dislikes. More than half a million users have rated items over 100 million times. Hater\u2019s research team pulled all the food and drink data by state and determined what foods each state\u2019s residents hate most<\/strong><\/a>. New Mexico’s most hated food (maybe because it’s not made with green chile) is chicken nuggets.<\/span><\/p>\n

Jos\u00e9 R. Ralat, taco editor for Texas Monthly<\/em><\/strong><\/a> contends that “burritos are a type of taco, just like flautas are a type of fried taco<\/em>.” Some people might consider those fighting words while others don’t care what they’re called as long as we can eat them whenever and wherever we want. The “wherever” part wasn’t always possible. Not that very long ago, you couldn’t find a decent taco…er, burrito in many states. Under the spacious skies of 2020, there are terrific burritos virtually everywhere as Far & Wide found out when compiling its list of the best burrito in every state<\/strong><\/a>. The very best burrito in the Land of Enchantment was deemed to come from El Chile Toreado<\/strong><\/a>, a food truck (that’s mobile kitchen to you, Bob) in Santa Fe. Far & Wide is especially fond of Chile Toreado’s tacos al pastor: “The tacos al pastor at El Chile Toreado are the best in the state, with some customers claiming to still be drooling about it for weeks after. Something about the combination of spiciness, slightly fatty cuts of meat and the surprising addition of pineapple make these tacos worth remembering<\/em>.” Those tacos are so good that either Far & Wide forgot they were compiling a list of the best burritos or they agree with Jose R. Ralat.<\/span><\/p>\n

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Wings From Wing Tyme<\/strong><\/a><\/figcaption><\/figure>\n

The best of the best, top of the heap, cr\u00e8me de la cr\u00e8me, the very finest. Whichever of these designations you choose to use signifies par excellence, something that can’t be topped. There are undoubtedly too many burgers under spacious skies to select only one that reigns supreme over all others. As such, The Daily Meal puts together an annual list of the 101 Best Burgers in America<\/strong><\/a>. Only two of the Land of Enchantment’s burger standouts made the list. At #100 is the green chile cheeseburger from Burger Boy<\/strong><\/a> in Cedar Crest. Daily Meal described it as “a classic cheeseburger topped with green chiles<\/em>.” At #63 is the “World Famous,” a green chile cheeseburger from Sparky\u2019s Burgers, BBQ and Espresso<\/strong><\/a> in Hatch. Daily Meal stresses “A trip to Sparky\u2019s wouldn\u2019t be complete without ordering the World Famous<\/em>.” <\/span><\/p>\n

Bosque Farms native Penelope Grace Simons, a professional private chef, made it to the final round of the Food Network\u2019s cooking show \u201cChopped<\/strong><\/a>\u201d on an episode which aired October 27th. Chef Simons, whose career has taken her all around the world and includes cooking for actor Robert DeNiro and his family, made it to the final round. She talked about opening a sustainable bed and breakfast in Bosque Farms. We would certainly welcome her with open arms.<\/span><\/p>\n

September, 2020<\/strong><\/span><\/p>\n

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Carne Asada and Carnitas Tacos From Federico’s<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

Colorado Governor Jared Pollis must be a masochist. For the second consecutive year, he went on Facebook<\/strong> <\/a>and published a photo of his peanut butter, banana, honey, and Pueblo chile sandwich. He captioned the photo: “2020 is about to get a whole lot better.<\/em>” Not surprisingly, he was quickly eviscerated with threats of a recall petition, accusations that he was experiencing pregnancy cravings and assertions that he ruined the Elvis sandwich. Mostly, however, respondents weighed in on the superiority of New Mexico green chile. Governor Michelle Lujan Grisham interjected: “Not again, Jared! This is a crime against green chile \u2013 just like it was last year<\/em>.” Perhaps the most telling observation came from a Coloradan who lamented “We need a different spokesperson for the Pueblo v Hatch Green Chile War. The whole of New Mexico is now wondering if Coloradans even know how to eat green chile after this Tweet<\/em>.”<\/span><\/p>\n

The sage quote “life is like a sandwich. You have to fill it with the best ingredients.<\/em>” sounds like something Forest Gump would have said. New Mexicans know that our hallowed red and green chile is the best and most essential ingredient–and not just for sandwiches (though never with peanut butter, banana and honey). As my friend Sarita says “chile improves everything it touches<\/em>.” Alas, MSN Lifestyle doesn’t agree. In a feature titled “The Strangest Food From Every State<\/strong><\/a>,” MSN believes the Land of Enchantment’s strangest food is a green chile sundae from Caliche’s<\/strong> <\/a>in Las Cruces. Here’s what MSN had to say: “Caliche’s in Las Cruces is known for its frozen custard, but it doesn’t just top the various flavors with the usual sweet sauces, sprinkles, and the like. The specialty it calls the New Mexican is a big dish of frozen vanilla custard crowned with chopped green chiles and sprinkled with salted pecans<\/em>.” Sounds pretty good to me. Sarita?<\/span><\/p>\n

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Pork Ribs From Noodle Works<\/figcaption><\/figure>\n

“If you\u2019re sick of your own cooking but don\u2019t feel comfortable eating out just yet, it\u2019s time to order food in<\/em>.” That’s good advice from MSN. In a feature titled “The Best Restaurants for a Night In<\/strong><\/a>,” MSN compiled a list of the very best restaurants providing delivery services in every state. These restaurants proffer everything from pizza and steak to artisan lobster rolls and chicken wings. For once, a restaurant not serving red and (or) green chile was listed as New Mexico’s best. MSN encourages Duke City diners to “Get your sushi fix in Albuquerque at <\/em>Sushi Xuan<\/strong><\/a>. It\u2019s on Grubhub and DoorDash, and usually arrives fast and fresh. If you\u2019re stuck with what to order, go with the AirForce roll (shrimp tempura, tuna and crab meat) and the Lady in Red roll (green chili tempura, crab meat, spicy mayo, sriracha and eel sauce). Also, words can\u2019t fully explain how good the Korean spicy chicken stir-fry dish is<\/em>.”<\/span><\/p>\n

Food writer Calvin Trillin once declared \u201cAnybody who doesn’t think that the best hamburger place in the world is in his home town is a sissy.\u201d <\/em>Apparently I’m a pretty effeminate guy because my home town has a dearth of great burgers. The same can’t be said about San Antonio, New Mexico, home of the Buckhorn Tavern <\/strong><\/a> (reopened since my last review). The Buckhorn Tavern was MSN’s choice for New Mexico’s very best in its feature “The Best Burger and Fries in Every State.<\/strong><\/a>” MSN wrote “If there’s one burger you should order in New Mexico, it’s a green chile cheeseburger and Buckhorn Tavern serves one of the best. Customers describe it as big, juicy and cheesy, with plenty of green chile and loads of flavor. If you can’t get enough of the heat, order a portion of chile fries too. There are some special COVID-19 measures in place so read before visiting<\/em>.”<\/span><\/p>\n

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Mango Lassi and Strawberry Coconut Lassi from Tikka Spice<\/figcaption><\/figure>\n

Okay, he’s no Forest Gump, but Food Network star Jeff Mauro occasionally comes up with a pithy gem like this one: “Life is better between two pieces of bread<\/em>.” He was, of course, waxing philosophical about the sandwich. Americans consume some 300-million sandwiches every day of the year. With a population of around 382-million people, that’s nearly one sandwich per person per day. That sounds about right. MSN’s compilation of “The Most Delicious Sandwiches in America<\/strong><\/a>” listed its choice for most delicious sandwich in every state. MSN’s choice for New Mexico’s best sandwich is a place your humble blogger has yet to visit. It’s Friends Sandwich & Coffee Shop<\/strong> <\/a>in Albuquerque. MSN noted: “For just $7.50, order the albacore solid white tuna sandwich served either hot or cold with chips on Friends<\/em>‘ signature multi-grain bread with your pick of mustard or mayo and a choice of lettuce, tomato, onion, and pickles. You can add a choice of either Swiss, provolone, or American cheese for 50 cents more<\/em>.”<\/span><\/p>\n

Paula Deen advised: \u201cYou don’t want to make a steady diet of just lettuce. You don’t want to make a steady diet of fried chicken<\/em>.\u201d Well, maybe you might want to–especially with fried chicken–but you shouldn’t. On the happy occasions when you treat yourself to fried chicken, it’s refreshing to know you don’t have to pull up to KFC. Fried chicken restaurants festoon the spacious skies, beckoning those of us who don’t particularly like lettuce but love fried chicken. With the help of Foursquare, MSN found the “best rated fried chicken places in America<\/strong><\/a>.” New Mexico’s best is Albuquerque’s Frank’s Famous Chicken & Waffles<\/strong><\/a>.<\/span><\/p>\n

August, 2020<\/strong><\/span><\/span><\/p>\n

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Green Chile Apple Fritter from Whoo’s Donuts<\/strong><\/a> in Santa Fe<\/figcaption><\/figure>\n

Outside, an online presence which purports to “inspire active participation in the world outside through award-winning coverage of the sports, people, places, adventure, discoveries, health and fitness, gear and apparel, trends and events that make up an active lifestyle<\/em>” compiled a list of the best road trips in the U.S.,<\/strong><\/a> putting together an enviable travel itinerary of every region across the fruited plain.\u00a0 \u00a0The Southwest region was represented by New Mexico “three ways,” including the High and Low Roads to Taos.\u00a0 Should you take this route, Outside recommends “Be sure to pick up baked goods at\u00a0<\/em>Sugar Nymphs Bistro<\/a><\/strong>\u00a0in Pe\u00f1asco on the way up<\/em>.”\u00a0\u00a0<\/span><\/p>\n

It’s bad enough that New Mexico is often mistaken for or believed to be a part of the southern nation which shares part of our name (Mexico) or that our northern neighbor (Colorado) has been crowing about its superior chile.\u00a0 Now, even our neighbor to the west (Arizona) has gotten into the act.\u00a0 A cook on AllRecipes.com shared a recipe for \u201cArizona Hatch Chili<\/a><\/strong>\u201d stew. In addition for crediting Arizona with Hatch chile, the ill-informed, geographically-challenged chef also labeled the dish as \u201cchili\u201d and not \u201cchile\u201d.\u00a0 Not surprisingly the recipe calls for copious amounts of cumin.<\/span><\/p>\n

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Beef and Chicken Shawarma from Need A Pita<\/strong><\/a><\/figcaption><\/figure>\n

A California writer who found a bag of fresh “Hatch chilis” (must have been the Arizona variety) went on the Twitterverse to ask “New Mexico and \u201cpossibly Texas\/Arizona\u201d for advice.\u00a0 Kind New Mexicans who discovered the post not only shared recipes and preparation instructions, they corrected the abject misspelling “chili.”\u00a0 Even Governor Michelle Lujan-Grisham weighed in: “Roast them and peel them \u2013 then your options are endless! Start with green chile chicken enchiladas or green chile stew. Enjoy your New Mexico chile \u2013 it\u2019s the best in the world! P.S. Texas and Arizona won\u2019t have anything to offer you on this subject<\/em>.”\u00a0 \u00a0 <\/span><\/p>\n

Americans consume some 4.5 billion tacos a year.\u00a0 One of the most versatile of all foods, tacos have become a ubiquitous culinary offering, available in countless variations across the fruited plain.\u00a0 With the help of Yelp, Eat This, Not That compiled a list of “the most mouth-watering tacos in every state<\/strong><\/a>.”\u00a0 The Land of Enchantment’s best taco was deemed to be the “Monte Carlo Tako” from Tako Ten<\/strong><\/a> in Albuquerque.\u00a0 Tako Ten has had a brick-and-mortar presence only since August, 2020, but it garnered significant local and national acclaim in its previous instantiation as Dia De Los Takos<\/strong><\/a>.<\/span><\/p>\n

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Mangoneada from Pop Fizz<\/strong><\/a><\/figcaption><\/figure>\n

Eat This, Not That indicates that “while it’s not safe to eat at a restaurant indoors, many restaurants are lowering the risks for diners and employees by having people eat outside<\/em>.”\u00a0 For those of us looking for a sense of normalcy, the site published a list of the “best outdoor restaurant in each state<\/strong><\/a>.”\u00a0 New Mexico’s best restaurant for outdoor dining was deemed to be Albuquerque’s El Pinto<\/strong><\/a>.\u00a0 Here’s what Eat This, Not That had to say: “El Pinto\u00a0has 160 types of tequila. To help balance out all of that agave, there is a wonderful menu full of Southwestern cuisine, including farm fresh eggs that are raised right on site. The restaurant is the only approved restaurant in the country with laying hens located at the business, specifically in the\u00a0<\/em>“Hen Hotel.”<\/a><\/strong>\u00a0The outdoor patio has a stage with live music during the summer to complement the food and drinks<\/em>.”<\/span><\/p>\n

Full-time professional travel bloggers Laurence and Jessica Norah enjoyed a five week adventure exploring New Mexico.\u00a0 Despite misspelling “chile,” their assessment that “New Mexican cuisine is an absolute delight, with a focus on the chilli plant<\/em>” is spot-on.\u00a0 They shared a list of 20 of their favorite places to eat in Albuquerque<\/strong><\/a>, covering both New Mexican food and other options.\u00a0 Among their very favorite restaurants were Sadie’s<\/strong><\/a>, the Pueblo Harvest Cafe<\/strong><\/a>, Campo at Los Poblanos<\/strong><\/a> and the Dog House Drive In<\/strong><\/a>.\u00a0 Their blog post includes great photographs as well as brief reviews.<\/span><\/p>\n

July, 2020<\/strong><\/span><\/p>\n

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Frutti Di Mare from Forghedaboudit<\/strong><\/a> in Las Cruces and Deming<\/figcaption><\/figure>\n

In a Texas AAA Magazine article titled “Hot Pursuit<\/a><\/strong>,” a “budding chilehead found variety and spice in New Mexico’s Hatch valley<\/em>.” My friend Steve Coleman of Steve’s Food Blog,<\/strong> <\/a> who shared the article with me, described it as “like taking a Chile 101 class at NMSU<\/em>.” Indeed, the article mentions the “symbiotic relationship<\/em>” between the University and the Hatch chile industry with NMSU “horticulturalists educating future chile farmers, developing popular new varietals and generally fine-tuning the art and science of chile farming<\/em>.” The writer explored “the quintessential New Mexico question: red or green,<\/em>” ultimately determining that though he appeared to be in agony, he couldn’t get enough of either.<\/span><\/p>\n

Several few years ago, Lay’s Potato Chips<\/strong><\/a> threw down the gauntlet in a very clever advertising campaign which challenged Americans: “Bet you can’t eat just one<\/em>!” Both the slogan and commercial resonated with the snackers among us because they spoke so much undeniable truth. Opening a bag is an irresistible invitation to eat every single chip–even if you’re not hungry at the time. On July 27th, Lays introduced five limited time potato chip flavors to intensify our craving for the seductive snack. Among the five are Lay’s Chile Relleno potato chips inspired by Albuquerque’s very own Cocina Azul<\/strong><\/a>. Available exclusively at Walmart and 7-Eleven, these chips have been flying off the shelves. You’d better get them while they last. (Thank you, Bruce Terzes<\/strong><\/a>)<\/span><\/p>\n

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Grapefruit Br\u00fbl\u00e9e Doughnut from Bristol Doughnuts<\/figcaption><\/figure>\n

Director Martin Scorsese contends, “if your mother cooks Italian food, why should you go to a restaurant<\/em>? One reason is because many of us didn’t grow up with mothers who cook Italian food. Another is because you can’t beat Italian restaurants for variety or deliciousness. Using a Yelp algorithm that considers the number of reviews and star ratings for a restaurant, Eat This, Not That compiled a list of the “best Italian restaurants in every state<\/strong><\/a>.” New Mexico’s very best Italian restaurant was deemed to be Joe’s Pasta House<\/strong><\/a> in Rio Rancho. Here’s what Eat This, Not That had to say: “For an excellent sit-down Italian experience with a bit of added southwest flair, nothing can compare to Joe’s Pasta House when you visit New Mexico. The menu boasts a classic mix of Sicilian favorites like gnocchi and veal marsala alongside New Mexican green chile ravioli, making it a great standout from the average Italian eatery. When you feel tired of the same old Italian and want an eatery with a twist, it can’t get better than this.” <\/em><\/span><\/p>\n

Three years ago, your friendly neighborhood blogger experienced one of the very best meals of my life at Forghedaboudit<\/strong><\/a>, an award-winning, family-owned Italian restaurant in Deming that proffers some of the very best wings, pizza and Italian food in the country. At a very homey milieu, chef-owner Bob Yacone and his family successfully recreated the food and camaraderie of their Buffalo, New York area upbringing, serving every diner with the same warmth and hospitality they offer friends and relatives for Sunday Italian family dinner. If Deming is just a bit out of the way, you’ll be thrilled to learn the Yacones have expanded their transformative restaurant. Just as the Covid lockdown hit, they launched a second Forghedaboudit. Located at the Picacho Hills Country Club in Las Cruces, the restaurant has expanded its already formidable menu<\/strong><\/a>, offering such innovative and inviting dishes as a Pernod cream sauce with green chile and jumbo shrimp. Bob assures me it will be “in the top ten most memorable dishes I’ve ever eaten<\/em>.” He’s proven himself a prophet before. Let Forghedaboudit light up your taste buds.<\/span><\/p>\n

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Blueberry Strudel from Dagmar’s Delectables Bakery & German Specialties<\/strong><\/a><\/figcaption><\/figure>\n

“Whether your chicken is paired with a side of waffles and maple syrup, piled high in a bucket, or served KFC-style (Korean fried chicken), there\u2019s always something drool-worthy about the crunchiness of fried chicken. Fried chicken in its many forms vary at different price points and can be found typically coated in a delicious seasoned batter \u2013 pan-fried, deep fried, or pressure fried, making the chicken extra juicy on the inside and crispy on the outside<\/em>.” In honor of National Fried Chicken Day (which should be a paid holiday) on July 6th, Yelp compiled a list of the “best fried chicken shops in every state<\/strong><\/a>.” According to Yelp, the very best fried chicken in the Land of Enchantment comes from Nexus Brewery<\/strong><\/a> in Albuquerque.<\/span><\/p>\n

With record-breaking temperatures a standard feature of our locked down July, New Mexicans look for respite at the coolest places they can find (while socially distancing and wearing masks, of course). MSN Lifestyle compiled the coolest places for a frozen treat in across the fruited plain. Its feature, the best ice cream shop in every state<\/strong><\/a>, listed ice cream parlors which earn accolades from the press and public alike. New Mexico’s best ice cream comes from perennial choice La Lecheria<\/strong><\/a> in Santa Fe. Lifestyle noted: “Ever had mole or green chile ice cream? What about saffron rose? These are just a few of the local and seasonal flavors at La Lecheria in Santa Fe, alongside classics such as Vanilla Bean and Chocolate Sea Salt \u2013 which is said to be life-changing. Having trouble deciding? Order a flight of four scoops<\/em>.” <\/span><\/p>\n

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Papaya Salad from Saigon 2<\/strong><\/a> In Rio Rancho<\/figcaption><\/figure>\n

Santa Fe’s incomparable Geronimo<\/strong><\/a> has been widely acknowledged by local and national media and legions of diners as the best restaurant in a city of great restaurants. More recently Sazon, another City Different fine-dining establishment, has been garnering the same type of praise lavished upon Geronimo. In Tripadvisor’s Traveler’s Choice for 2020, both were named among the best restaurants in the United States.<\/strong><\/a> Geronimo ranked sixth in a very prestigious pantheon of fine-dining establishments while Sazon was rated twelfth. Among the reasons both remain so highly regarded is their adaptability. In addition to its patio, Geronimo recently set up a tent in the parking lot to accommodate more guests, upping its capacity to 26 guests in nine tables. Similarly, Sazon has introduced a brand new courtyard for al fresco dining at its finest.<\/span><\/p>\n

Food & Wine contends its Hatch chile smash burger <\/strong><\/a>is “the best burger on the internet<\/em>,” indicating “this spicy, crispy, cheesy, swoon-inducing smash burger will have you going back for seconds thanks to the cheese and salsa that melt into a queso-like moment and take this burger to the next level<\/em>.” The recipe calls for two tablespoons roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles). How can you possibly go wrong? <\/span><\/p>\n

June, 2020<\/strong><\/span><\/p>\n

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Jerk Chicken Platter from Cowgirl<\/strong><\/a> in Santa Fe<\/figcaption><\/figure>\n

My friend David Wagner<\/strong><\/a>, author of the spellbinding Rick Montoya Italian Mysteries<\/strong><\/a>, is a great conversationalist with a wry sense of humor. It stands to reason that his addictive books would be replete with witty bits of dialog. Take this exchange from A Funeral in Mantova<\/strong><\/a> between Rick and a comely lady companion over dinner:<\/span><\/p>\n

“You know, when I first saw you, I feared that you might be a vegetarian. You looked like the type<\/em>.”
\n“I was a vegan for a while in college, but it didn’t last long<\/em>.”
\n“What made you change your mind<\/em>?
\n“Bacon<\/em>.”
\n“Ah<\/em>.”<\/span><\/p>\n

Contrary to Disneyland’s assertion, any place that serves bacon is the happiest place on earth. Just ask Benjamin Franklin who once declared “Bacon is proof that God loves us and wants us to be happy. MSN Lifestyle compiled a list of happy places which serve “The Best Bacon in Every State.<\/strong><\/a>” In New Mexico, the best bacon comes from Nelson’s Meats<\/strong><\/a> in Albuquerque. Here’s what MSN had to say: “Their mouthwatering, thick-sliced bacon isn’t the only thing Nelson’s Meats is known for. Their fiercely loyal customers can’t get enough of their friendly customer service. Some folks have been buying from Nelson’s for up to 30 years! (Tip from the locals: make sure you snag a few of their roasted green chiles when they’re in season<\/em>.)<\/span><\/p>\n

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Clams From Farmhouse 21<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

Over the years, “click bait” features purporting to name New Mexico’s “best this” and “best that” have often confounded and mystified me–even when findings or data come from reputable sources. Take for example Daily Meal’s feature on “Every State’s Favorite Fast Food During Coronavirus<\/strong><\/a>.” Using market research from Top Data, Daily Meal contends New Mexico’s favorite lockdown fast food comes from Sonic. Okay, even if I can buy that, what’s with Daily Meal’s comment: “The most romantic adventure in New Mexico is at White Sands National Monument, though some might argue it\u2019s a trip to Sonic<\/em>.” Romantic and Sonic aren’t terms one normally associates with each other.<\/span><\/p>\n

The Atlas Obscura mission is to inspire wonder and curiosity about the incredible world we all share. The global community of explorers, who have together created a comprehensive database of the world\u2019s most wondrous places and foods, never ceases to amaze me. A recent compilation of “What to Eat and Drink in New Mexico<\/strong><\/a>” included a couple of items which have never crossed my lips: chocolate daisy and pumpkin spice jalapeno. What kind of gastronome would I be if I don’t immediately seek out these delights? Reviews forthcoming.<\/span><\/p>\n

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Sushi from Ohana Hut<\/strong> <\/a>in Albuquerque<\/figcaption><\/figure>\n

When traveling anywhere, Toni Dash, a professional writer\/blogger, photographer, recipe developer and creator of Boulder Locavore\u00ae seeks out where locals eat. That’s how she enjoys the most authentic and well-priced foods. After a recent visit to Santa Fe, Toni not only shared tips for ordering like a local, she named several of the capital city’s best restaurants where locals eat<\/strong><\/a>. Among them are La Choza<\/strong> <\/a>which she described as “off the beaten path, less touristed with authentic food full of spice and heat<\/em>;” the snack bar at the Five and Dime<\/strong> <\/a>which she credits as being “the home of the original Frito Pie<\/em>;” Izanami<\/strong><\/a> where she discovered “upscale Japanese tapas in the mountains above Santa Fe at Ten Thousand Waves<\/em>;” and The Hollar<\/strong><\/a>, a Madrid fixture which “serves a fusion of Southern cuisine with local ingredients<\/em>.”<\/span><\/p>\n

“Whether you’re looking to venture beyond the California roll or you’re a longtime sushi enthusiast who prefers the omakase (aka “trust the chef”) menu, there are plenty of incredible sushi restaurants across the U.S<\/em>. ” MSN Lifestyle tracked down “the top sushi restaurant in every state based on high marks from hungry customers and food critics alike<\/em>.” Setting the bar across the Land of Enchantment is Sakura Sushi and Grill<\/strong> <\/a>in Albuquerque which MSN described as “<\/b>At the charming <\/em>Sakura Sushi and Grill you’ll find a stellar lineup of well-priced sushi, sashimi, and elaborate rolls. You also may want to try the chirashi \u2014 a bowl of rice topped with a variety of fish \u2014 and the sushi tacos in fried wonton skins are a fun option. Be sure to ask for the kizami wasabi \u2014 the real deal fresh stuff instead of the dyed-green horseradish found most places<\/em>.”<\/span><\/p>\n

May, 2020<\/strong><\/span><\/p>\n

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Bruce “Sr Plata” Silver Enjoys Brisket From Triple B’s<\/a> <\/strong>in Rio Rancho<\/figcaption><\/figure>\n

Though COVID-19 has left the restaurant industry in a tenuous position, the James Beard Foundation decided to offer “a glimmer of hope to an industry looking for light in a very dark time<\/em>” by announcing finalists for the most coveted culinary awards. After being recognized six times as a semi-finalist for the Best Chef Southwest Award, Chef Jonathan Perno of Campo<\/strong><\/a> at Los Poblanos Historic Inn & Organic Farm in Los Ranchos de Albuquerque was named one of six finalists for the award.\u00a0 With more than a decade spent at Los Poblanos, Chef Jonathan’s creativity and passion has truly crafted the Los Poblanos model of Rio Grande Valley Cuisine.\u00a0 He is a fabulous chef and exemplar of what hard work and determination can build.\u00a0 <\/span><\/p>\n

The Travel Channel is renowned for its documentaries,\u00a0reality, and\u00a0how-to shows related to travel and leisure around the United States and throughout the world.\u00a0 Many of us travel vicariously through the personalities who host those shows.\u00a0 Over the past several weeks while we’ve been locked down, we’re more anxious than ever to resume our own exploration of the big, broad planet we call home.\u00a0 Some of us are eager to explore the 50 states of BBQ<\/strong><\/a>, a compilation by the Travel Channel of “the best places to fill your plate in each state.”\u00a0 According to the Travel Channel, the best barbecue in the Land of Enchantment can be found at Danny’s Place<\/strong><\/a> in Carlsbad.\u00a0 You won’t get much of an argument from me.<\/span><\/p>\n

April 2020<\/strong><\/span><\/p>\n

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Chimichanga Plate From Burrito Express<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

“Restaurants are struggling right now to keep their doors open amid the coronavirus pandemic, so it’s never been more important to support local businesses. Business Insider teamed up with Yelp to determine the best takeout spot in every state<\/strong><\/a>. Yelp identified businesses in the restaurant category then ranked those spots using a number of factors, including the total volume and ratings of reviews between January 1, 2019, and March 27, 2020.” <\/span>According to Yelp, the Land of Enchantment’s very best takeout spot is Dia De Los Takos<\/strong><\/a>, Albuquerque’s exemplar of creative taco and burger deliciousness. Because Dia De Los Takos transitioned in November, 2019 from a brick-and-mortar operation to a mobile food kitchen (that’s food truck to you, Bob), its hours might not be as regular so please make sure you check its business hours<\/strong><\/a> before heading out. <\/span><\/p>\n

Howie Kaibel, the charismatic Community Manager for Yelp, has compiled a comprehensive list of restaurants offering takeout and\/or delivery<\/strong><\/a> across the metropolitan area. While Howie is very well networked across the metropolitan area, this list would be incomplete without your input. Should you discover a restaurant that isn’t on the Yelp list, please send it his way by posting a comment on the link above.<\/span><\/p>\n

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Chicken Breast and Wing With Onion Rings from Chile Chicken Nashville Hot Chicken<\/strong><\/a> (Formerly Firebird)<\/figcaption><\/figure>\n

A record 600,000 registered voters weighed in on Conde Naste Traveler’s 32nd annual Readers\u2019 Choice Awards survey of the friendliest cities in the United States<\/strong><\/a>. “One of the reasons our readers love to rate the friendliest cities in the U.S. in our Readers\u2019 Choice Awards survey is because it’s part of the fun of traveling\u2014the connections you make, the locals who give you a glimpse into a place’s culture and lifestyle<\/em>.” Readers decreed that Santa Fe is the tenth friendliest city across the fruited plain. Aside from the conviviality of Santa Fe’s citizenry, Conde Naste praised the city’s culinary scene: “With an array of excellent chefs, Santa Fe is perhaps known foremost for its New Mexican cuisine, but you can find everything from Mediterranean to Kenyan restaurants<\/em>.”<\/span><\/p>\n

Back in the good old days when it was possible to travel beyond the confines of your home, an energetic blogger named Alyssa created a site called The Present Explorer “to share my journey through this beautiful life<\/em>!” Among the beautiful places she visited was New Mexico which she declared “will steal your heart<\/em><\/strong><\/a>.” Indeed. Alyssa shared that “New Mexico is the first state that I have traveled to where it felt like I was in a totally different country. It is full of history, vibrant color, adobe homes, gorgeous landscapes, tons of art, the most delicious food, and some of the kindest people I have ever come across. This place surely felt like home!” <\/em> Among the Duke City restaurants she recommends are the Jealous Fork <\/strong><\/a> and La Crepe Michel<\/strong><\/a>. Her Santa Fe favorites include the Teahouse<\/strong><\/a>, the Plaza Cafe<\/strong><\/a> and The Pantry<\/strong><\/a>.<\/span><\/p>\n

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Double Meat Green Chile Cheeseburger from Mac’s Steak in the Rough<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

Grocery stores–they don’t just sell toilet tissue…and very recently, American consumers had to wonder if they’d ever again find it in good supply. The Daily Meal recognizes that grocery stores are integral to the fabric of American life, essential to day-to-day survival. As such, Daily Meal put together a list of the best grocery store in every state<\/strong><\/a>. The list included brick-and-mortar grocers, local markets, supermarkets, membership-only warehouse clubs and nationwide department store retailers that have supermarkets within their retail locations. Convenience stores, delis, farmers markets and technology-based shops were not considered. New Mexico’s best was La Monta\u00f1ita Co-Op<\/strong><\/a>. <\/span>Here’s what Daily Meal had to say: “La Monta\u00f1ita Co-op is known for its abundance of local and organic foods. There are five New Mexico stores and a grab-and-go location on the University of New Mexico campus, placing the school among the best colleges for food<\/a><\/strong>. Locals can purchase co-op memberships, which are $15 per year and $200 for life; these \u201cmember-owners\u201d have access to a wide variety of deep discounts, but a membership is not required to shop there<\/em>.” (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

The Daily Meal contends that “Most of America is staying home as a way to mitigate risks of the coronavirus spreading, so people across the country are trying to get their favorite food fix from their own kitchens. With a little help from search engines, quarantine cooks are scoring recipes for everything from chicken salad to margaritas, and there are trends in each state<\/em>.” Daily Meal compiled the top uniquely searched recipes<\/strong><\/a> in Google from across America in the past 90 days and in each state over the past 30 days. New Mexicans are searching for tortilla recipes, just a couple of generations removed from most home cooks across the Land of Enchantment making their own tortillas at home. Here’s what Daily Meal had to say: “Sure, you can order takeout from your favorite Mexican restaurant, but if you\u2019ve been trying to save money by cooking at home, tortilla recipes are a must for many Mexican dishes. If you start making your own tortillas at home, try them as chicken tacos with salsa verde and crema<\/em>.” (Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

March, 2020<\/strong><\/span><\/p>\n

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Green Chile Cheeseburger with Fries from El Patio<\/strong><\/a> on Rio Grande<\/figcaption><\/figure>\n

“The person with whom you would most want to travel.” That’s usually a description reserved for friends and family, but might also apply to Samantha Brown, one of the most down-to-earth and engaging personalities on television. Long a fixture on The Travel channel, in 2017 Samantha created a new show on PBS called \u201cSamantha Brown\u2019s Places to Love.\u201d Her fun-loving style and an approach that is “less expert, less host and more a person you would want to travel with<\/em>” has made her a favorite with those of us who live vicariously with others fortunate enough to travel this wide, wonderful, wondrous world. From among all the places to which she’s traveled, Samantha returns most often to Santa Fe. <\/span><\/p>\n

In season two of Places to Love<\/strong><\/a>, Samantha showcased New Mexico’s state capital, introducing viewers to the city’s cultural and historical diversity as well as Santa Fe’s culinary scene. She enjoyed a breakfast burrito at Tia Sophia\u2019s<\/strong><\/a> where she was joined by Ricardo Cate<\/a><\/strong>, the country’s only Native American cartoonist in a mainstream newspaper. For dinner, Samantha visited Tomasita’s<\/strong><\/a>, a Santa Fe institution for Northern New Mexican cuisine. At a time when most of us are sequestered at home, watching this episode will bring a smile to your face at the prospect of once again being able to travel to places we love and enjoy our favorite foods at the restaurants which bring joy and sustenance to our lives.<\/span><\/p>\n

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NM Baby from Lila & Liam Bistro<\/strong><\/a> in Rio Rancho (Photo Courtesy of Sarita)<\/figcaption><\/figure>\n

USA Today’s 10Best feature purports to provide trusted travel and lifestyle advice to its readers. All too often I’ve called into question the credibility of such features when they’re written by travel or culinary experts who don’t actually live within New Mexico’s enchanted borders. That wasn’t the case when photographer extraordinaire Bruce Terzes<\/strong><\/a> alerted me to a 10Best feature entitled “The best green chile cheeseburger in New Mexico<\/strong><\/a>.” Seeing Ashley Biggers name on the byline gave the article instant credibility. Unlike so many other “experts,” Ashley actually calls Albuquerque home. <\/span><\/p>\n

So, when Ashley says New Mexico’s best green chile cheeseburger comes from Sparky’s<\/strong><\/a> in Hatch, it would behoove us to heed her words. Sparky’s is the brainchild of husband and wife duo Teako and Josie Nunn who were recently nominated for a James Beard Award in the Best Chef: Southwest category. What makes Sparky’s sacrosanct burger so special. Teako “keeps the burger recipe simple, allowing the ingredients to shine. It starts with ground Black Angus chuck. The staff makes the patties fresh each morning and sizzles them on a 700-degree grill until the patties char<\/em>. We don\u2019t cloud the burger with mushrooms or Swiss cheese or fancy add-ons.” <\/em><\/span><\/p>\n

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Baba Ghanoush from Jerusalem: A Taste of the Holy Land<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

March 14th is National Pie Day, a celebration of Pi, a constant value used in math that represents the ratio of a circumference of a circle to its diameter (about 3.14). My friend Larry McGoldrick<\/strong><\/a>, the professor with the perspicacious palate, can probably carry pi out to a million digits, but for the non-scientific types among us, carrying home one slice of pie is probably more important. In honor of National Pie Day, Google compiled a list of the most uniquely searched pies in each state<\/strong><\/a>. Google data reveals that the most unique pie searched for by New Mexicans is millionaire pie,<\/strong><\/a> a choice which has just a bit more credibility than another Google search analysis claiming that before the Super Bowl, New Mexicans were obsessed with pea and peppercorn mash. (Thank you, Alonna Smith<\/strong><\/a>)<\/span><\/p>\n

February, 2020<\/strong><\/span><\/p>\n

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Torta De Huevo with Calabasitas and Frijoles from ABQ City Limits<\/strong><\/a><\/figcaption><\/figure>\n

Time Magazine is credited with being the first to call the James Beard Awards, \u201cthe Oscars of the food world<\/em>,\u201d and the term has caught on. Celebrating their 30th year, James Beard Awards are widely considered most coveted and comprehensive honor a chef, restaurant or culinary professional can achieve. The James Beard Foundation list of semifinalists for 2020 includes several chef luminaries from the Land of Enchantment:<\/span><\/p>\n