{"id":54141,"date":"2022-01-01T00:02:18","date_gmt":"2022-01-01T06:02:18","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=54141"},"modified":"2022-11-27T13:16:51","modified_gmt":"2022-11-27T19:16:51","slug":"red-or-green-new-mexicos-food-scene-is-on-fire-january-2021","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=54141","title":{"rendered":"Red or Green–New Mexico’s Food Scene Was on Fire in 2021"},"content":{"rendered":"
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The Weird and Wonderful World-Famous Sparky’s<\/strong> <\/a>in Hatch<\/figcaption><\/figure>\n

The COVID-19 pandemic has prompted a\u00a0cautious reemergence into a world where “normal” is constantly being redefined. New Mexico’s restaurants\u00a0continue to push boundaries, shift paradigms, and invent new and better ways to serve their guests. \u00a02021 saw the proliferation of the “ghost kitchen” concept. \u00a0Bold restaurateurs began pushing back against parasitic delivery companies that misrepresented alliances with the very restaurants whose profits they usurp. \u00a0Branded meals–ingredients, recipes and pre-cooking started by a restaurant and finished at home–became a part of the fabric that is dining out. \u00a0So is the ever-increasing shift to off-premises dining and the growing popularity of food trucks. \u00a0Menus were increasingly streamlined, in part to supply chain issues and staffing shortages. \u00a0Most diners agree 2021 was an improvement over 2020, but prefer the old, pre-COVID “normal.” \u00a0<\/span><\/p>\n

2021 was another banner year for Gil\u2019s Thrilling (And Filling) Blog with more milestones having been achieved. Most significantly to your friendly neighborhood restaurant review blogger was the continued dialogue\u2013your sharing of comments noting contentment, humor, news or displeasure with me or some other food topic. There are now 12,476 comments on 1,246 reviews, an increase of 815 comments and 48 new reviews over 2020. My edacious publicist Bob of the Village of Los Ranchos (BOTVOLR) retains the lifetime commenter achievement award with well over 1000 comments over the life of the blog. \u00a0<\/span><\/p>\n

Four of the most popular reviews of all time have been for restaurants featured on Food Network or Travel Channel programs. \u00a0None of the restaurants on the most popular reviews list for 2021 have been featured on a television show. \u00a0In fact, several of them launched during the annus horribilis that was 2020 or in 2021.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Most Popular Reviews (All-Time)<\/strong><\/td>\nMost Popular Reviews (2021)<\/strong><\/td>\n<\/tr>\n
Mary & Tito’s<\/a> (Albuquerque)<\/td>\nMs. Gennie’s House of Chicken<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Buckhorn Tavern<\/a> (San Antonio)<\/td>\nThe Whole Enchilada<\/a> (Albuquerque)<\/td>\n<\/tr>\n
The Own Bar & Caf\u00e9<\/a> (San Antonio)<\/td>\nGardu\u00f1<\/span>os of Mexico<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Laguna Burger<\/a> (Albuquerque)<\/td>\nSaigon City<\/a> (Albuquerque)<\/td>\n<\/tr>\n
K&I Diner<\/a> (Albuquerque)<\/td>\nStorming Crab<\/a> (Albuquerque)<\/td>\n<\/tr>\n
The Burrito Lady<\/a> (Albuquerque)<\/td>\nMary & Tito’s Cafe<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Cecilia’s Caf\u00e9<\/a> (Albuquerque)<\/td>\nCurious Toast Cafe<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Down N Dirty Seafood Boil<\/a> (Albuquerque)<\/td>\nDagmar’s Delectables<\/a> (Rio Rancho)<\/td>\n<\/tr>\n
Budai Gourmet Chinese<\/a> (Albuquerque)<\/td>\nPoppy’s Pizzeria<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Monte Carlo Steakhouse<\/a> (Albuquerque)<\/td>\nVintage 423<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Los Potrillos<\/a> (Santa Fe)<\/td>\nSal’s Ristorante & Pizzeria<\/a> (Albuquerque)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

From a personal prospective, 2021 saw the passing of two of my very favorite people in the world, my friends Larry McGoldrick<\/strong><\/a>, the professor with the perspicacious palate and Mario D\u2019Elia, the brilliant chef-owner of Poppy’s Pizzeria<\/strong>.<\/a> They touched many lives and gave us a reason to smile every time we saw them. \u00a0Godspeed, my friends. \u00a0<\/span><\/p>\n

December, 2021<\/span><\/strong><\/h1>\n
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Grande Burrito From Central Grill and Coffee House<\/strong><\/a><\/figcaption><\/figure>\n

It’s so easy to make assumptions based strictly on anecdotal observations. \u00a0Drive down any street and you’ll espy a number of once thriving restaurants boarded up.\u00a0 That might lead you to conclude the restaurant scene is a dystopian mess.\u00a0 Rather than publishing a sky is falling outlook on the state of the Duke City’s dining, Peter North and the staff of Downtown Albuquerque News used empirical data to chart the restaurant scene<\/strong><\/a> in this very weird time.\u00a0 “To lay down a baseline of data that will hopefully help us in the future to figure out whether we’re recovering (and by how much), we set about to catalog every single restaurant, coffee shop, fast food joint, bar, taproom, and ice cream parlor in greater Downtown – all 167 of them<\/em>.”\u00a0 It’s a very interesting and useful read for all of us who love dining downtown.<\/span><\/p>\n

Frank Willis is a man most of us look up to–literally and figuratively.\u00a0 A towing figure of a man, the 6’8″ former Lobo basketball player has always drawn attention–most recently because his fabulous fried chicken and waffles restaurant, the eponymous Frank’s Famous Chicken and Waffles<\/strong><\/a> was featured on the Food Network’s Diners, Drive-Ins and Dives program.\u00a0 In an episode titled “Chicken ‘Cross The Globe,” host Guy Fieri<\/strong><\/a> sampled and raved about Frank’s unique take on both fried chicken and waffles. \u00a0Because he didn’t get to sample everything he would have liked to sample, he indicated “Triple D” would return to Frank’s in an episode of Triple D Nation.<\/span><\/p>\n

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Grilled Beef Banh Mi from Pho Bar<\/strong> <\/a>in Rio Rancho<\/figcaption><\/figure>\n

“Yo quiero Taco Bell<\/em>” has never been an expression some of us have never used except maybe in mock derision.\u00a0 That may be changing thanks to a recent announcement that the megalithic purveyor of hard-shelled tacos might possibly end up in Taco Bell.\u00a0 That’s according to Glen Duggins of Five Star Chile in Lemitar.\u00a0 In an interview with KOAT TV<\/strong><\/a>, Duggins explained “The chile that’s being packed will eventually go all over the nation.\u00a0 \u00a0It’s going to Seco Spice, they will process and they will grind it. Do whatever they do with it and this will more than likely wind up in Taco Bell<\/em>.\u201d\u00a0 Five Star Chile’s green chile recently earned first place honors at the New Mexico Chile Association’s Chile Taste-Off.<\/span><\/p>\n

Eater.com believes “In New Mexico, Money Grows on Trees<\/strong><\/a>.”\u00a0 An Eater article recently explained that the “painstaking process of picking pi\u00f1on nuts makes for a booming roadside economy for the Navajo Nation and other Indigenous Americans<\/em>.”\u00a0 \u00a0Though pi\u00f1on is ubiquitous in several western states, Eater explained that in the Land of Enchantment “the culture of foraging for pi\u00f1on is particularly deep-seated because of the sheer abundance<\/em>.”\u00a0 “For centuries, Mescalero Apaches, Navajos, and Puebloan communities, among others across the Southwest,\u00a0relied on pi\u00f1on as a staple source of fat and calories<\/em>.”\u00a0 Today pi\u00f1on is a valuable commodity that drives commerce in Navajo country. \u00a0<\/span><\/p>\n

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Texas Snowballs: Coming January, 2022 to Ms. Gennie’s House of Chicken<\/strong><\/a><\/figcaption><\/figure>\n

Having grown up in Northern New Mexico, I had no idea during my formative years that Hatch chile was all the rage. \u00a0We used to buy our chile from Chimayo, Velarde, Dixon, Espa\u00f1ola and other small communities in which New Mexico’s sacrosanct pepper is grown. \u00a0The chile grown in Northern New Mexico remains largely a hidden secret. \u00a0That secret was recently exposed in an article by Eater titled “Get to Know the Chiles of Northern New Mexico, Cousins of the Hatch Chile<\/strong><\/a>.” \u00a0 The article invites readers to “try the sweeter, hotter cousins of the chile state\u2019s lesser-known heritage pods<\/em>.” \u00a0Famed chile farmer Matt Romero contends “the biggest part of the appeal of northern New Mexican chiles is their flavor. \u201cGreen chile\u2019s why you move here; red chile\u2019s why you stay<\/em>.\u201d \u00a0<\/span><\/p>\n

Ruth Reichl, former editor in chief of Gourmet Magazine, believes “Watching the transformation of Saint Estephe Restaurant during the eighties was a bit like watching America slowly discover itself<\/em>.” \u00a0Saint Estephe, a Los Angeles staple in the 1980s was founded by John Sedlar, a native of Chimayo, New Mexico. \u00a0Reichl explained<\/strong><\/a>: “Sedlar took a giant leap and began looking to his own New Mexican roots by adding \u201cmodern Southwest cuisine\u201d to his traditional menu. Five years later, in 1988, he swerved in another new direction, creating a menu within a menu of traditional foods of Northern New Mexico<\/em>.” \u00a0She also shared that Sedlar may be preparing to launch another venue in Los Angeles. \u00a0Sadly, he closed Eloisa<\/strong><\/a>, his Santa Fe restaurant in 2020.<\/span><\/p>\n

November, 2021<\/span><\/strong><\/h1>\n
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Salsas, Chips and Mango Lassi From Tikka Hut<\/strong><\/a><\/figcaption><\/figure>\n

Restaurants are a driving force in New Mexico\u2019s economy. They provide jobs and build careers for thousands of people, and play a vital role in local communities throughout the state. According to the New Mexico Restaurant Association (NMRA), restaurants employ over 82,000 persons and represent over 2 billion dollars in sales annually. There is no greater champion for New Mexico’s restaurant than the NMRA which represent all food service outlets in New Mexico with a membership of over 1000 locations statewide. The talent and tenacity of the Land of Enchantment’s restaurants is celebrated yearly with the NMRA’s Hospitality Industry Awards. <\/span><\/p>\n

Earning Restaurateur of the Year for 2021<\/strong><\/a>, the highest honor a person can receive in the New Mexico restaurant industry, was Jason Vinson<\/strong><\/a> of Yo Mama’s Grill<\/a><\/strong> in Socorro. Earning the 2021 Restaurant Neighbor of the Year<\/a><\/strong> award was Mike White of Albuquerque\u2019s High Point<\/strong><\/a> and Rustico Italian Kitchen<\/strong><\/a> restaurants in Albuquerque. This award recognizes restaurants that are active supporters of their communities and make a positive contribution to the places where they live and work. Chef of the Year<\/strong><\/a> honors for 2021 went to Mark Kiffin of Santa Fe’s legendary The Compound<\/strong><\/a>. The NMRA calls chefs the \u201ccornerstone of the restaurant business<\/em>\u201d whose \u201ccreations are artistic and delicious<\/em>.\u201d Calling restaurant managers, \u201cthe glue which holds the whole restaurant together<\/em>,\u201d the NMRA named Tai Ayers of Santa Fe’s Ohori\u2019s Coffee Roasters Manager of the Year<\/strong> <\/a>for 2021. Compelling interviews with each of the distinguished winners are available by clicking on the hyperlinks for each category listed above.<\/span><\/p>\n

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Left: Pecan Cocoa. Right: Pumpkin Latte From Novel Point Coffee<\/strong> <\/a>at La Esquinita<\/a><\/strong><\/figcaption><\/figure>\n

Mesomorphic Food Network star Robert Irvine is pretty familiar with Albuquerque, having filmed two episodes of Restaurant Impossible<\/strong><\/a> in the city. The premise of the show is that within two days and on a materials budget of $10,000, Irvine renovates a failing American restaurant with the goal of helping to restore it to profitability and prominence. Though well-intentioned, those lofty goals for the Shade Tree Customs & Caf\u00e9<\/strong><\/a> and Pasion Latin Fusion<\/strong><\/a> didn’t meet with long-term success as both restaurants closed within two years after he helped make them over. As is oft said, the “third time’s a charm.” <\/span><\/p>\n

During his third visit to the Duke City, Irvine wasn’t in town to help resurrect a failing restaurant. He came to honor health-care workers as part of the Albuquerque Isotope’s season-long tribute to front-line workers. In an episode titled \u201cSeventh Inning Stress\u201d which aired on November 9th, Irvine served a meal of ballpark-themed food to 250 health care workers, using only the ingredients available in Isotopes Park. He also prepared a New Mexico-themed snack for the 400 employees who open up the stadium for the game. His challenge was exacerbated by typical New Mexico late spring weather–high wind and monsoon rains. The meal proved far more palatable than Irvine’s rendition of “Take Me Out to the Ball Game” during the 7th inning stretch. <\/span><\/p>\n

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The Deluxe Pizza from Pizza 9<\/strong> <\/a>in Rio Rancho<\/figcaption><\/figure>\n

In her inaugural article for Bar & Restaurant, author Ashley Biggers profiled Chef Fernando Ruiz<\/strong> <\/a>who transformed his life from one of gang membership, crime, and jail time to one of success as one of the Land of Enchantment’s most heralded chefs. As Ashley points out “Food was his salvation, and kitchens were his path to redemption. Today, he advocates for the incarcerated, encouraging restaurateurs to give them a chance in the kitchen<\/em>.” Chef Ruiz is primed to launch Escondido, a Santa Fe restaurant in which employees will be mostly former inmates. As Ruiz explained to Ashley, “In reality, people who have a criminal background are the best employees. We know the definition of respect. We\u2019re loyal. We know how to work together as a team. And, we\u2019re good at what we do<\/em>.\u201d It’s a very compelling and inspirational read.<\/span><\/p>\n

One of the most oft debated topics on Gil’s Thrilling… is the spelling of New Mexico’s official state vegetable, the sacrosanct chile. Any spelling other than “chile” is an affront to proud New Mexicans, especially if the abhorrent spelling of “chili” is used. As you can imagine, when reporter John Cardinale of KOAT Channel 7 alternated between chile and chili in an article about Hatch chile seeds<\/strong><\/a>, a spate of rancorous social media posts and comments made it clear New Mexicans were unhappy. <\/span><\/p>\n

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Double Meat Gyros From Gyros Mediterranean<\/strong><\/a><\/figcaption><\/figure>\n

Could gerrymandering explain why Eater’s list of the 21 Essential Restaurants in Santa Fe<\/strong> <\/a>includes eateries in Taos (Shundine’s Frybread Stand<\/strong><\/a>), Chimayo (Rancho De Chimayo<\/strong>),<\/a> Espanola (The Blue Herron Brewing Company<\/strong><\/a>), and Madrid (Java Junction<\/strong> <\/a>and The Mine Shaft Tavern & Cantina<\/strong><\/a>). Is it because Eater has a poor sense of direction that such stalwarts as Geronimo<\/strong> <\/a>and La Choza<\/strong> <\/a>didn’t make the list? There are a number of very intriguing restaurants on that list even though you won’t exactly find them within Santa Fe’s city limits. <\/span><\/p>\n

In a feature titled “10 Massively Inedible Roadside Attractions<\/strong><\/a>,” Atlas Obscura showcased ten works of art that “will surely tease the palate<\/em>.” “Along U.S. Highway 54-70 in Alamogordo, New Mexico stands the world\u2019s largest pistachio. The giant nut is dedicated to Tom McGinn, a pistachio salesman who spent most of his life building his farm, <\/em>PistachioLand<\/strong><\/a>. The 30-foot tall, giant work of art was designed using over five yards of concrete and was covered in 35 gallons of paint<\/em>.”<\/span><\/p>\n

October, 2021<\/span><\/strong><\/h1>\n
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Two Sides From Fork & Fig<\/strong><\/a>: Saut\u00e9ed Brussel Sprouts and Potatoes Au Gratin<\/figcaption><\/figure>\n

On a primetime two-episode PBS special James Beard Award-winning and Emmy-nominated Mexican-American chef Pati Jinich traversed the\u00a0often misunderstood U.S.-Mexico border region.\u00a0 Using food as a vehicle for her explorations,\u00a0 Patti visited several border towns, \u00a0savoring the rich, diverse and unique cultures in each place.\u00a0 \u00a0\u201cWhile the U.S.-Mexico border has been narrowly labeled for so long, what I found when people opened their homes and lives to me was not a place where two countries clash, but a fascinating, rich and diverse universe with possibilities that cannot exist anywhere else<\/em>.”\u00a0 <\/span><\/p>\n

Among the border towns she visited was Santa Teresa, New Mexico which hosts the largest and most efficient livestock import and export facilities on the Mexican border. Patti explained that approximately a third of all cattle imported each year from\u00a0 Mexico are processed at New Mexico ports. In 2021, approximately three hundred thousand head of cattle will pass through the Santa Teresa and Columbus facilities. Most cattle are feeder stock destined for pasture and feedlots in Texas, New Mexico, Arizona, California, and the Midwestern states. Even though most originate in Chihuahua, there is an increasing import trend from throughout Mexico. Horses and other livestock are also processed at New Mexico ports.<\/span><\/p>\n

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Spring Rolls From Saigon City<\/figcaption><\/figure>\n

Myra Ghattas, owner of Albuquerque restaurants Sixty Six Acres<\/strong><\/a> and Slate Street Caf\u00e9 <\/strong><\/a>undoubtedly spoke for hundreds, if not thousands of restaurateurs, when she explained during NPR’s Weekend Edition Saturday<\/strong><\/a> how difficult it’s been to hire and retain employees during the pandemic.\u00a0 Host Scott Simon explained that “Myra Ghattas was doing brisk business before March of 2020, when she had to shut all of her restaurants down completely, laying off all 79 of her employees. She’s had to keep one restaurant closed. The other two have come back to life slowly<\/em>.”\u00a0 Myra detailed the painstaking (and often painful) process of the hiring process when there just doesn’t seem to be much interest in prospective candidates actually filling vacancies.\u00a0 \u00a0<\/span><\/p>\n

The last homeowners to actually hand out something interesting to trick-or-treaters may have been the Coneheads<\/strong> <\/a>who gave out six packs of beer and fried chicken embryos.\u00a0 If All Recipes is to be believed, New Mexicans handed out copious amounts of Jolly Rancher. In its annual “Favorite Halloween Candy By State<\/strong><\/a>” feature, All Recipes claimed the Land of Enchantment’s favorite Halloween candy is Jolly Rancher candy<\/strong><\/a> in its assorted flavors.\u00a0 Knowing New Mexicans, the favorite flavor is\u00a0probably cinnamon fire which ranked\u00a0 only tenth among the 13 best Jolly Rancher flavors<\/strong><\/a>.<\/span><\/p>\n

September, 2021<\/span><\/strong><\/h1>\n
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Carne Asada Tako from Tako Ten<\/strong><\/a><\/figcaption><\/figure>\n

September in New Mexico is indisputably chile time. The high mountain air is at its most crisp and salubrious. Foliage is adorned in a vibrant panoply of color. Magnificent cottonwoods and aspens gleam in the evening sun like the fabled cities of gold sought by Spanish explorers. Hazy smoke plumes wafting upward from giant rotating drums beckon hungry masses to roadside stands where flame-licked chile tumbles in steel-meshed drums. Similarly, two September events beckon New Mexicans to partake of one of the state’s most revered uses of green chile–the sacrosanct green chile cheeseburger.<\/span><\/p>\n

First to celebrate New Mexico’s green chile cheeseburger was the Green Chile Cheeseburger Smackdown<\/strong><\/a> in Santa Fe which held its eighth annual competition on the second Saturday of September.\u00a0 \u00a0Awards were accorded in three categories:\u00a0 the Secret Judges Award winner was The Skillet<\/strong><\/a> from Las Vegas; taking the Reigning Chomp (Judge’s Award) was multi-time event winner Street Food Institute<\/strong><\/a> of Albuquerque; and earning the People’s Choice award was Santa Fe’s Luminaria<\/strong><\/a>.\u00a0 The winner of the New Mexico State Fair\u2019s Green Chile Cheeseburger Challenge is no stranger to the challenge–or to winning it.\u00a0 Capitan’s Oso Grill<\/strong><\/a> earned its third consecutive win with a rather unique entr\u00e9e.\u00a0 \u00a0For the fourth year in a row, the Oso Grill also won the People\u2019s Choice Award.<\/span><\/p>\n

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Green Chile Schmear from Ruthie’s Bagels<\/strong><\/a><\/figcaption><\/figure>\n

The \u201cMexicanos Distinguidos\u201d award has been awarded to Chef Fernando Olea<\/strong><\/a> by the Institute of Mexicans Abroad, of the Secretariat of Foreign Affairs of Mexico, in recognition and appreciation to the Mexicans abroad who have had an outstanding trajectory in the field of his professional activity. The beneficiaries of this recognition are Mexicans who have been distinguished by their leadership and are widely recognized by their peers in their work field. In addition, they must prove that their activities have contributed to raising the name of Mexico highly, or that they have defended the prestige and interests of our country. Chef Olea is at the helm of Sason<\/a><\/strong>, one of New Mexico’s most acclaimed restaurants.<\/span><\/p>\n

Bon Appetit, “the award-winning No. 1 food lifestyle brand which covers food through the lens of cooking, fashion, travel, technology, design and home<\/em>,” recognized Albuquerque native Eric See for his philanthropic work with the gay community.\u00a0 Having lived in New York City for more than a decade, See found himself missing his favorite New Mexican foods so he launched Ursula<\/strong><\/a>, a restaurant named for his grandmother.\u00a0 Ursula introduced the Big Apple to authentic New Mexican foods including carne adovada, burritos and sopaipillas.\u00a0 In November, 2020, See was named one of the city’s rising star chefs.\u00a0 Many chefs go their entire careers without a mention in Bon Appetit.\u00a0 Perhaps someday a James Beard best chef award mention is in his future.<\/span><\/p>\n

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Left: Blackened Mahi; Right: Smoked Lamb’s Leg Barbacoa. Photo Courtesy of Sarita<\/figcaption><\/figure>\n

A reader of Hungry Onion, a venue for “thoughtful discussions among avid food lovers<\/em>” doesn’t think very highly of your apparently not-so-humble blogger. In a discussion about Albuquerque restaurants<\/a><\/strong>, a reader posted “Whenever we go to New Mexico, I only eat New Mexican food, so I\u2019ve never been to any Chinese places there. However, your friend might want to check out Gil\u2019s Thrilling and Filling blog. I find his writing annoying and pretentious but he sure reviews some wonderful restaurants! I\u2019ve been to some of them, so I trust his taste<\/em>.”\u00a0 This kind of notice is just one of the perquisites (perks) for sharing my opinions, a badge of honor I’ll wear with pride.<\/span><\/p>\n

August, 2021<\/span><\/strong><\/h1>\n
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The Legendary Larry McGoldrick<\/strong><\/a>, Albuquerque’s Professor With The Perspicacious Palate<\/figcaption><\/figure>\n

I used to call him “the professor with the perspicacious palate<\/em>” and while he did have a very refined palate, what set my friend Larry McGoldrick apart as a food blogger<\/a><\/strong> is the sheer pleasure he derived from having a good meal, especially when he shared it with good friends. To know Larry was to love Larry, a genial soul so down-to-Earth you might never suspect he was such an accomplished software engineer and University Professor (Oceanography and Applied Mathematics, The University of Chicago). Larry was a very young 85 years old when he left us to join his beloved Jane. Both are now partaking of a celestial banquet where the conversation is so interesting and welcoming that angels queue to join them.<\/span><\/p>\n

An apron should have been lowered to half-mast when it was announced that prolific chef and restaurateur Mario D’Elia also passed away–not even three weeks after Larry’s passing broke our hearts. Like Larry, Mario was a people-person, beloved by family, friends and even competitors. Mario, the owner of Poppy’s Pizzeria & Italian Eatery<\/strong><\/a> in Albuquerque was a chef’s chef. Because culinary school wasn\u2019t an option, he opted for unpaid kitchen internships at several restaurants, a process known as \u201cstaging\u201d that generations of great chefs once followed. Those apprenticeships served him well, helping him build a very impressive \u201ccurriculum vitae\u201d that includes garnering numerous national accolades. It’s easy to imaging Mario baking one of the pizzas Larry enjoyed so much. <\/span><\/p>\n

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Mario D’Elia, a Chef’s Chef<\/figcaption><\/figure>\n

If Bob Yacone, chef and co-owner of Forghedaboudit Southwest Italian<\/strong><\/a> in Las Cruces, doesn’t present his bride Kim with a bouquet of flowers everyday, it’s because he doesn’t want to make the flowers envious of her beauty. A romantic at heart, Bob did bring flowers to the 36th Annual International Pizza Expo in Las Vegas, Nevada–not to celebrate Kim’s top ten finish in the traditional pizza category, but to incorporate flowers in the pizza he entered in the non-traditional pizza category. Bob’s entry was constructed with primrose pedals, scallions, beets, green basil, carnation pedals, ricotta cheese and sesame seeds all sauced with Bob’s patented Indian Tika Marsala sauce. This flowery-floury masterpiece finished in the top ten in the Southwest division (the largest and most competitive division) and 15th in the world. One of the judges bestowed a perfect rating of 30 to that ingenius pizza, one of only five perfect scores out of the 249 total scores in the non-traditional competition. This competition was so close that with one more point from just one judge Bob would have won the event. Congratulations Bob, Kim and the entire Forghedaboudit family. <\/span><\/p>\n

As half-a-million subscribers to her YouTube food and travel page know, Raina Huang<\/strong><\/a> is a diminutive dynamo with a huge appetite. During her travels across the planet she seeks out food challenges most of us would blanch at. It seems no food is too piquant, too “yucky” or too large for her to eat. During a recent stop in Albuquerque, she bested two of the city’s most demanding food challenges. First she polished off a prodigious family meal<\/strong><\/a> from Tikka Spice<\/strong><\/a> that feeds four in under thirty minutes. She then showed no mercy to \u201cno jokey Poki Poki<\/strong>\u2019<\/a> challenge at Poki Poki<\/a><\/strong>. This trial by fire included eating eight bowls of poki and four tacos. You’re probably overfull just thinking of all that food. <\/span><\/p>\n

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Chef Bob Yacone<\/strong><\/a> Delivers a Nearly Perfect Pizza to the Judges at the International Pizza Expo<\/figcaption><\/figure>\n

In a feature titled “The City Different: Discovering Santa Fe<\/strong><\/a>,” Wine, Dine & Travel Magazine profiled one of the country’s most highly regarded travel and dining destinations. A segment showcased the state capital’s dining scene listed the “best of the best” among the city’s nearly 400 restaurants. Topping that list were Sazon, the fabulous Mexican establishment helmed by Chef Fernando Olea. Also profiled were Sassella<\/strong><\/a>, another eatery with which Chef Olea is involved, Geronimo<\/strong><\/a>, The Coyote Cafe & Cantina<\/strong><\/a>, The Shed<\/strong><\/a>, Rancho de Chimayo<\/strong><\/a> and The Santa Fe School of Cooking. One of the more fun segments poked fun at Anthony Bourdain’s famous visit to The Five & Dime General Store<\/strong><\/a> and its claim to having invented the Frito Pie.<\/span><\/p>\n

It’s apparently not enough that much of America doesn’t recognize New Mexico as one of the fifty stated under spacious skies. Saveur, the “the global guide to cooking, entertaining, and food travel” published a green chile chicken enchilada recipe<\/strong><\/a> most denizens of the Land of Enchantment might not recognize. Not only does the recipe call for half a teaspoon of cumin seed (a major faux pas in traditional New Mexican cooking), the accompanying photographs don’t quite resemble green chile enchiladas you’d find at a local restaurant. At least “chile” was spelled correctly. <\/span><\/p>\n

July, 2021<\/span><\/strong><\/h1>\n
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A guacamole, beans and rice burrito with red chile from Mary & Tito’s<\/strong><\/a><\/figcaption><\/figure>\n

New Mexicans take a fierce pride not only in the piquancy of our sacrosanct red and green chile, but in our tolerance of the incendiary heat it generates. \u00a0That’s not just machismo and marianismo. \u00a0For many of us, pain is a flavor. \u00a0We delight in the a pleasant piquancy and addictive properties aplenty courtesy of the capsaicin-caused endorphin rush that chile engenders with every bite. \u00a0 Not surprisingly, a recent survey<\/strong><\/a> reveals denizens of the Land of Enchantment believe we are the champions when it comes to our tolerance for eating spicy foods. The poll of 5,000 Americans \u2014 surveying 100 people from each of the 50 states \u2014 asked respondents about their ability to handle spicy foods. Researchers discovered New Mexicans are the most likely to boast that their state has a higher-than-average tolerance for spice. \u00a0Alas, that same survey revealed that respondents believe Louisiana actually has the spiciest cuisine followed by Texas and New Mexico. \u00a0Texas? \u00a0New Mexico chile is Tuco Salamanca<\/strong><\/a> while Texas chili is Pee Wee Herman. \u00a0<\/span><\/p>\n

It’s pretty well established that Las Vegas, Nevada is where celebrity chefs go to launch restaurants which bear their names but they rarely visit. \u00a0What isn’t nearly as well known is that the original Las Vegas–the one in New Mexico–has a burgeoning culinary culture spearheaded by hands-on chefs who personally prepare meals for their guests. \u00a0In an article titled “Historic Las Vegas, New Mexico Stands Strong Through the Pandemic<\/strong><\/a>,” the National Trust for Historic Preservation visited some of the city’s exciting restaurants (which my friend Desiree Aguilar has been encouraging me to visit). \u00a0The feature begins with the inspiring story of Isaac and Shawna Sandoval who started off with a food truck and now own and operate The Skillet<\/strong><\/a>, one of the city’s most dynamic eateries. Built in 1898 as one of the first trackside hotels in the Southwest, La Casta\u00f1eda<\/strong><\/a> has revitalized fine-dining in Las Vegas, introducing an element of nostalgia that recalls the Harvey House hotels which one dotted railroad towns throughout the west. \u00a0 The article also celebrates\u00a0the Plaza Hotel’s new restaurant, Prairie Hill Caf\u00e9<\/strong><\/a>. \u00a0<\/span><\/p>\n

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Scorpion Ranch Chicken Sandwich With Curly Fries from Twisters<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

TripAdvisor announced their “Traveler’s Choice Best of the Best Fine Dining Restaurants in the United States<\/strong><\/a>” for 2021 as rated by travelers. \u00a0Two of the twenty-five restaurants on the list come from Santa Fe. \u00a0Neither feature a chile-centric menu. \u00a0At number four on the list is Sazon<\/strong><\/a>, the most recent creation from Chef Fernando Olea<\/strong><\/a>, one of the country’s premier Mexican chefs. \u00a0Rated number eleven is perennial favorite Geronimo<\/strong><\/a>, the Santa Fe restaurant most consider the best restaurant in a city of great restaurants. \u00a0Both Santa Fe restaurants were rated more highly than such internationally acclaimed (and Gil’s bucket list) restaurants as New York City’s Daniel<\/strong><\/a> at number twelve, Commander’s Palace<\/strong><\/a> in New Orleans at number twenty and The French Laundry<\/strong><\/a> at number twenty-one. \u00a0<\/span><\/p>\n

Chris Morales, who along with his father Pratt own and operate Albuquerque’s Golden Crown Panaderia<\/strong><\/a> in the Old Town area, is one passionate and driven guy who’s brought innovation and modernization to their world-famous bakery. \u00a0When it comes to protecting his employees from rude customers, his hackles are easily raised. \u00a0He won’t allow them to be subjected to tirades. \u00a0Rising to the defense<\/strong><\/a> of his loyal employees recently created a social media sensation with MSN excerpting a KOAT story about on particular episode. \u00a0New Mexico Restaurant Association<\/strong><\/a> President Carol Wight<\/strong><\/a> urges diners “to be kind and patient.<\/em>”\u00a0 “I know everybody is looking for that pre-Covid experience and we are just not back there yet<\/em>,” she reminds us. \u00a0In the meantime, kudos to Chris Morales for standing up for employees who don’t deserve to be maligned.<\/span><\/p>\n

June, 2021<\/span><\/strong><\/h1>\n
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Shortrib Curry Rice from Tikka Hut<\/strong><\/a> – One of Several Items Being Considered for the Daily Menu<\/figcaption><\/figure>\n

For years I’ve told my good friend Howie \u201cthe Duke of the Duke City\u201d Kaibel<\/strong><\/a> that he’s done far more for the city of Albuquerque than any elected official and that his extraordinary talents would be best served as mayor or even governor. I wasn’t kidding. Over the nearly nine years in which he’s served as Senior Community Director for Yelp, Howie’s singular focus has been on building a better, more inclusive community by creating personal relationships between business owners and local customers. Building that community has been Howie’s passion, the raison de’etre for every caffeine-fueled day. No one has ever done it better! Whether it was in hosting Yelp community events at one of the city’s fabulous eateries or celebrating his adopted hometown’s diversity, heritage, art and culture in Yelp-sponsored celebrations, Howie has elevated New Mexico’s national profile and brought people together.<\/span><\/p>\n

Next month, Howie begins a new adventure with the M’tucci’s <\/strong><\/a>restaurant family in “a multi-faceted position that includes community outreach, staff culture and team building; expanding their distribution of delicious breads and cured meats; and simply becoming one of the family, someone you might run into when you’re grabbing a bite to eat<\/em>.” It’s an ambassadorial role tailor-made for the personable and giant-hearted gentleman who’s made Albuquerque a better place in which to live. From a personal standpoint, Howie has become my most trusted source for restaurant recommendations. Moreover, he’s become a good friend and confidant whose mayoral or gubernatorial campaign run I hope to someday help with. <\/span><\/p>\n

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Saag Paneer and Pita from Tikka Hut<\/strong><\/a>–Also Being Considered for the Daily Menu<\/figcaption><\/figure>\n

The Merriam-Webster dictionary defines “essential” as “of the utmost importance<\/em>” and lists such synonyms as “indispensable”<\/em> and “necessary<\/em>.” In defining essential restaurants, eater.com goes a little further, describing essential restaurants as: \u201cindispensable to their neighborhoods, and eventually to their towns and whole regions,<\/em>\u201d to \u201cultimately become vital to how we understand ourselves, and others, at the table<\/em>.\u201d Albuquerque writer Justin De La Rosa compiled a list of a list of \u201cthe 21 Essential Restaurants in Albuquerque<\/a><\/strong>\u201d for eater.com. Whether or not you agree with the restaurants on the list, it’s good water-cooler material and may just introduce you to a new favorite restaurant. <\/span><\/p>\n

The first “war of the states” may have ended in 1865, but a more heated civil war continues to be waged between the neighboring states of New Mexico and Colorado. The Land of Enchantment’s fecund chile fields have long held the undisputed distinction as producers of the world’s best chile, but in recent years Colorado Governor Jared Polis has thrown a few contentious barbs New Mexico’s way. Polis argues vehemently that the best chile in the world is the Mirasol pepper grown in the Pueblo area and that New Mexico’s chile is “inferior.” Instead of incomparable New Mexican chile, Governor Polis recently had egg on his face when a vendor at Coors Field in Denver began selling a Hatch green chile and cheese bratwurst. <\/span><\/p>\n

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Pork In Garlic Sauce Over Noodles From Noodle Works<\/strong><\/a><\/figcaption><\/figure>\n

With the country opening up after a seemingly interminable period of social distancing and mask-wearing, more of us are taking to the highway to appreciate what we’ve missed during the Cabrona virus. For many of us the true fabric of this country lies in the small, off-the-beaten path towns and villages, the type of which are celebrated by the Smithsonian Magazine’s article on its list of the “15 Best Small Towns to Visit<\/strong><\/a>.” Among the fifteen featured small towns is the Land of Enchantment’s very own Hatch where “The scent of roasting chiles permeates the air in late summer and early fall along Hall Street, Hatch\u2019s main thoroughfare, where mom-and-pop shops sell chile peppers in all forms<\/em>.” <\/span><\/p>\n

While you’re making your way across America The Tasty, you’re going to want to indulge in the best dessert in every state. Reader’s Digest tells you what they are. Both “staycationers” and newcomers can enjoy the Land of Enchantment’s best dessert, the ubiquitous biscochitos. Here’s how Reader’s Digest described them: “These crunchy rounds are a kind of spicy shortbread cookie flavored primarily with anise and sprinkled with cinnamon. New Mexicans love the biscochito so much that in 1989 they named it their state cookie, making it the country’s first officially designated state sweet<\/em>.”<\/span><\/p>\n

May, 2021<\/span><\/strong><\/h1>\n
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Carne Adovada from Tomasita’s<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

Until rather recently Albuquerque’s Lucky Boy<\/strong><\/a> was best known for its unique “East meets West” menu offerings of Chinese food and burgers. \u00a0All that changed for the\u00a0quintessential mom and pop diner when Lucky Boy had a cameo in a Netflix flick called Army of The Dead. \u00a0As you may have surmised, the movie centered around a zombie outbreak. \u00a0It starred former professional wrestler Dave Bautista who portrayed\u00a0a mercenary turned fry cook. \u00a0In that role Bautista manned the kitchen lovingly tended by Chinese proprietors Susie and Ron Yip for nearly five decades. \u00a0If you’ve never visited Lucky Boy and are wondering if its unique concept is just a novelty, it might surprise you to learn that Lucky Boy is on the New Mexico Green Chile Cheeseburger Trail<\/strong><\/a>.<\/span><\/p>\n

Forbes, a global media company, focusing on business, investing, technology, entrepreneurship, leadership, and lifestyle, recognizes that “New Mexico has always embodied the exotic: deep multiculturalism, the mythology of the American West (and a truckload of cinematic Westerns) and epically enormous landscapes<\/em>.” \u00a0 In a May 11th feature titled “Why Albuquerque, New Mexico, Is the Most Exotic American Big City<\/strong><\/a>” Duke City born-and-bred writer Ann Abel enumerated some of the reasons. \u00a0Not surprisingly, New Mexico’s enchanting cuisine is just one of them. \u00a0 She praised the “anchor” of the Sawmill District, the “Sawmill Market<\/strong>, <\/a>Albuquerque\u2019s first food hall, which has 22 independent food stalls from local chefs and restaurateurs, serving everything from Gulf seafood to Vietnamese street food, and a sit-down restaurant<\/em>.” \u00a0<\/span><\/p>\n

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One Last California Style Pastrami Sandwich from California Pastrami<\/strong><\/a> Which Closed its Doors on Friday, May 21st<\/figcaption><\/figure>\n

Conde Naste Traveler believes “Georgia O’Keefe was on to something.<\/em>” \u00a0 As with “artists and adventurers, snowbirds, shoppers, and spiritualists<\/em>,” she was “magnetized by the impossibly blue skies and bathtub-warm temps, the rust-colored adobe facades and chili ristras hung from door jambs<\/em>.” \u00a0There’s a lot to love about New Mexico’s state capital, much of it captured in the Conde Naste feature “Where to Eat, Stay and Play in Santa Fe<\/strong><\/a>.” \u00a0Among the exemplars that will help visitors “experience the bounty of ingredients at a chef’s disposal<\/em>” are such Santa Fe stalwarts as the Shake Foundation<\/strong><\/a>, Whoo’s Donuts<\/strong><\/a>, Jambo Cafe<\/a><\/strong>, Kakawa Chocolate House<\/strong><\/a> and a number of other restaurants the nmgastronome is long overdue in visiting. \u00a0(Thank you, Becky Mercuri<\/a><\/strong>)<\/span><\/p>\n

Known as \u201cAmerica\u2019s Highway\u201d and celebrated by author John Steinbeck as the \u201cMother Road,\u201d the legendary Route 66 meandered across 2,448 miles of the fruited plain, crossing three time zones and eight states as it traversed from Chicago to Los Angeles. \u00a0Atlas Obscura invites intrepid travelers to “Eat Across Route 66<\/strong><\/a>.” \u00a0\u00a0 While other restaurants on Atlas Obsura’s list might claim to be classic Americana, the only spot making this land\u2019s original food is Albuquerque’s own Indian Pueblo Kitchen (review pending). \u00a0“At the Indian Pueblo Kitchen, chefs serve dishes that celebrate the culinary heritage of New Mexico\u2019s Pueblo people prior to Christiopher Columbus\u2019s arrival to the Americas in 1492. The \u201cPre-Contact\u201d portion of the menu is a sumptuous feast of indigenous ingredients, including pan-seared trout with yam puree, prickly pear syrup, and fried sweet-potato strings; sumac-seared bison with pickled squash and pumpkin oil; and slow-stewed berries baked under a maple pepita-and-pecan-crumble crust<\/em>.”<\/span><\/p>\n

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Green Chile Stew from the Indian Pueblo Kitchen in Albuquerque<\/figcaption><\/figure>\n

Eskca, which\u00a0derives from the Latin word \u201cesca\u201d, roughly translates to \u201cfood\u201d. And that\u2019s what Eskca purports to be all about \u2013 “finding the best restaurants in the country<\/em>.” \u00a0Its website, in fact, lists the best restaurants in a number of American cities including the “2021 Best Restaurants in Albuquerque<\/strong><\/a>.” \u00a0 Several factors were considered in the compilation including “consistently high level of food quality, consistently high level of customer service, restaurant traction with consumers, competitive landscape and quality of restaurant public relations<\/em>.” \u00a0Among the ten restaurants Eksca anointed as Albuquerque’s best are: Frontier<\/strong><\/a>, Cocina Azul<\/strong><\/a>, The Grove<\/strong><\/a>, Backstreet Grill<\/strong><\/a> and Tia Betty Blues<\/strong><\/a>. \u00a0To Eksca’s credit, only one chain (Pappadeaux) made the list. \u00a0(Thank you, Bruce Terzes<\/strong><\/a>) \u00a0<\/span><\/p>\n

Since the inception of the “Red or Green” report, my dear friend Becky Mercuri and I have compiled a list of restaurants and foods recognized each month by national media publications. \u00a0Web traffic statistics have borne out that very few people (a handful each month) click on links to those heralded restaurants. \u00a0I don’t know if it’s indifference, a lack of curiosity or perhaps a lack of recognition as to what constitutes a hyperlink, but have decided not to compile and publish these “best of” lists. \u00a0Thank you, Becky. \u00a0We tried.\u00a0<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n
List<\/strong><\/td>\nNew Mexico Representative<\/strong><\/td>\nSource<\/strong><\/td>\n<\/tr>\n
The Most Loved Dish in Your State<\/a><\/span><\/td>\nGreen Chile Enchiladas from The Shed<\/a> \u00a0(Santa Fe)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
The Food Truck Everyone is Obsessed With In Your State<\/a><\/span><\/td>\nChef Toddzilla’s Gourmet Burgers & Mobile Cuisine<\/a> (Santa Fe)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
Your State’s Top Barbecue Restaurant<\/span><\/a><\/td>\nMad Jack’s Mountaintop Barbecue<\/a> (Cloudcroft)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
Where to Find a Good, Cheap Lunch in Every State<\/span><\/a><\/td>\nDuran’s Central Pharmacy<\/a> (Albuquerque)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
Your State’s Most Adorable Historic Restaurant<\/span><\/a><\/td>\nEl Farol<\/a> (Santa Fe)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
The Best French Fries in Your State<\/span><\/a><\/td>\nHoly Cow<\/a> (Albuquerque)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
Best Cheap Burgers in Each State<\/span><\/a><\/td>\nSparky’s<\/a> (Hatch)<\/span><\/td>\nCheapism<\/span><\/td>\n<\/tr>\n
The Best Healthy Restaurant in Every State<\/span><\/a><\/td>\nBumble Bee’s Baja Grill<\/a> (Santa Fe)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
Your State’s Best Cheeseburger<\/span><\/a><\/td>\nRustic on the Green<\/a> (Albuquerque)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

April, 2021<\/span><\/strong><\/h1>\n
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Nutella and Banana Crepe From The Burrow Cafe<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

Song and verse, prose and poetry…historically all have extoled the natural features that make New Mexico the Land of Enchantment.\u00a0 The state’s official state song<\/strong><\/a> bespeaks of azure skies, deep canyons and fertile valleys, but nary a mention is made of the culinary blessings bestowed upon this enchanted land.\u00a0 Husband-and-wife duo Keith Allen and Felicia Masias are recent California transplants to New Mexico who have been captivated by the dynamic cuisine of Albuquerque’s restaurants.\u00a0 Under the banner of their film company Sopaipilla Productions<\/strong><\/a>, the couple launched a series titled “Enchanted Foods of ABQ.”\u00a0 The series debuted on April 24th on YouTube<\/strong><\/a> and features such stalwarts as 2G’s Bistro<\/strong><\/a>, Crazy Bomb Cups, D.H. Lescombs Winery<\/strong><\/a>, Golden Crown Panaderia<\/strong><\/a>, Hollow Spirits, Indian Pueblo Kitchen<\/strong><\/a>, Kamikaze Kitchen<\/strong><\/a>, La Finca Bowls<\/strong><\/a>, Munchie Truck, Rebel Donut<\/strong><\/a>, Slow Roasted Bocadillos<\/strong><\/a> and Tako Ten<\/strong><\/a>.<\/span><\/p>\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. \u00a0This is how he alerted me to his new book To Die In Tuscany<\/strong><\/a>: “book seven in the series can finally be found in your grocer’s freezer or wherever you get your books.\u00a0 This one takes Rick to Urbino, a great town off the beaten tourist track. There are some interesting food items in this one, including cheese aged in holes in the ground, but of course you’re only interested in the murder mystery<\/em>.” \u00a0 Rick Montoya, of course, is a UNM graduate living and working in Italy as a translator and interpreter. \u00a0Though he can’t get enough\u00a0spaghetti alla gricia, Rick still pines for green chile cheeseburgers, his other favorite food. \u00a0David does a magnificent job weaving compelling characters and nail-biting sleuthing with vivid descriptions of Italian cuisine thrown in for good measure.\u00a0<\/span><\/p>\n

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Green Chile Bagels from Alicea’s NY Bagels & Subs<\/strong><\/a> on the left and Ruthie’s Bagels<\/strong><\/a> on the right (Photo Courtesy of Tom Molitor)<\/figcaption><\/figure>\n

Despite a phalanx of fabulous chefs, media cognoscenti don’t always seem to acknowledge that New Mexico is even on the country’s culinary landscape. \u00a0That’s starting to change thanks to that new crop of chefs who are introducing revolutionary dishes exploding with flavor. \u00a0Lois Alter Mark profiled “5 Celebrity Chefs Who Are Cooking Up a Storm in New Mexico<\/strong><\/a>” \u00a0for AAA Magazine. \u00a0The fantastic five are Albuquerque chefs Marc Qui\u00f1ones of Mas Tapas Y Vino <\/strong><\/a> and\u00a0Marie Yniguez of Bocadillos Slow Roasted<\/strong><\/a> along with Chloe Winters of Adobe Rose in Artesia and Santa Fe chefs Catherine O’Brien of TerraCotta Wine Bistro<\/strong><\/a> and Eduardo Rodriguez of Zacalan. \u00a0(Thank you, Sarita)<\/span><\/p>\n

Though he may not have made AAA’s hallowed list, Albuquerque Chef David Ruiz is as accomplished as any chef in the Land of Enchantment. \u00a0Recently profiled in Spiceology<\/strong><\/a>, a chef-owned spice company, Chef Ruiz is indefatigable, a whirling dervish of talent. \u00a0Not only did he recently open\u00a0Curious Toast Cafe<\/strong>,<\/a> the 2018 winner of\u00a0the James Beard Foundation\u2019s Blended Burger Project is \u00a0building out a new dining program at Vara Winery<\/a><\/strong>. The revealing interview portrays a man dedicated to his craft, a perfectionist who climbed the ladder rung-by-rung to become one of the state’s best chefs. \u00a0(Thank you Bruce Terzes<\/strong><\/a>)<\/span><\/p>\n

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Pho with Raw Beef From T&T Gas Mart<\/strong><\/a><\/figcaption><\/figure>\n

Across the Land of Enchantment’s 121,697-square miles, few foods are as sacrosanct as the green chile cheeseburger. \u00a0It’s so revered that the New Mexico Tourism Department even commissioned a Trail<\/strong><\/a> that celebrates the irresistibly delicious burger prepared incomparably at New Mexico’s restaurants, drive-ins, diners, dives, joints, cafes, roadside stands and bowling alleys. \u00a0The most recent celebrity chef to try her hand at preparing a green chile cheeseburger is the Pioneer Woman Ree Drummond. Judge for yourself whether or not\u00a0her recipe<\/strong><\/a>\u00a0is one you’d like.\u00a0<\/span><\/p>\n

My dear friend Becky Mercuri<\/strong><\/a> and I share food intelligence (recipes, gossip, restaurant launches, etc.) on a daily basis. \u00a0We joke about the almost interminable “best of” list compilation from such national online presences as MSN and Cheapism, but also look upon these lists as potential introductions to restaurants and meals we may have missed. \u00a0We hope you do the same.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
List<\/strong><\/td>\nNew Mexico Representative<\/strong><\/td>\nSource<\/strong><\/td>\n<\/tr>\n
Best Cheap Burritos in America<\/span><\/a><\/td>\nEl Paragua (Santa Fe)<\/span><\/td>\nCheapism<\/span><\/td>\n<\/tr>\n
The One Thing You Must Eat in Each State<\/span><\/a><\/td>\nChile<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
The Most Fun Restaurants in Each State<\/span><\/a><\/td>\nSanta Fe School of Cooking<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
The Best Hidden Gem Restaurant in Every State<\/span><\/a><\/td>\n\u00a0Bella’s Mexican Grill (Taos)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
Your State’s Best Restaurant for American Classics<\/a>
\n<\/span><\/td>\n		Nexus Brewery & Restaurant<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Coziest Small Town Restaurant in Each State<\/a>
\n<\/span><\/td>\n		La Cueva (Taos)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Best Seafood Restaurant in Every State<\/a><\/span><\/td>\nCracking Crab<\/a> (Albuquerque)
\n<\/span><\/td>\n		\u00a0MSN<\/span><\/td>\n<\/tr>\n
The Best Chinese Restaurant in Each State<\/a><\/span><\/td>\nRising Star<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Best Outdoor Restaurant in Each State<\/a><\/span><\/td>\nEl Pinto<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
Your State’s Most Historic Fast Food Restaurant<\/a><\/span><\/td>\nBlake’s Lotaburger<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Craziest Pizza in Each State<\/a>
\n<\/span><\/span><\/td>\n		Rooftop Pizzeria<\/a> (Santa Fe)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Best Chicken Entree in Every State<\/a><\/span><\/td>\nThe Pantry<\/a> (Santa Fe)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
America’s Historic Burger Joints Where The Recipes Never Change<\/a><\/span><\/td>\nThe Owl<\/a> (San Antonio)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Best 24-Hour Restaurant in Your State<\/a><\/span><\/td>\nPenny’s Diner (Belen)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The One Can’t Miss Chicken & Waffle Place in Your State<\/a><\/span><\/td>\nFrank’s Chicken & Waffles<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
Your State’s Best Bowl of Pasta<\/a>
\n<\/span><\/span><\/td>\n		Joe’s Pasta House<\/a> (Rio Rancho)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
Your State’s Best Restaurant for Delivery<\/a><\/span><\/td>\nSushi Xuan Asian Grill<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
Your State’s Best Hole-In-The-Wall Mexican Restaurant<\/a>
\n<\/span><\/span><\/td>\n		Perea’s New Mexican Restaurant<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Best Pasta Dish In Every State<\/a>
\n<\/span><\/span><\/td>\n		Piccolino (Santa Fe)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
Best Indian Food at Hole-in-the-Wall Restaurant in Every State<\/a>
\n<\/span><\/td>\n		Spicy Bite (Milan)
\n<\/span><\/td>\n		Cheapism
\n<\/span><\/td>\n<\/tr>\n
The Best Tacos in Every State<\/a>
\n<\/span><\/span><\/td>\n		Taco Fundacion<\/a> (Santa Fe)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
America’s Best Hole-in-the-Wall\u00a0 Fried Chicken Spots<\/a>
\n<\/span><\/span><\/td>\n		Big Daddy’s Diner (Cloudcroft)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Best Restaurants for Outdoor Dining in Every State<\/a>
\n<\/span><\/span><\/td>\n		Farm & Table<\/a> (Albuquerque)
\n<\/span><\/td>\n		MSN
\n<\/span><\/td>\n<\/tr>\n
The Best Salad in Every State<\/span><\/a><\/td>\nAsian chicken\u00a0salad, Boba Cafe, (Las Cruces)<\/span><\/td>\nMSN<\/span><\/td>\n<\/tr>\n
Best Bar Food In Every State<\/a>
\n<\/span><\/td>\n		Fire and Hops (Santa Fe)
\n<\/span><\/td>\n		MSN<\/td>\n<\/tr>\n
The Best Soup Spot in Each State<\/a><\/span><\/td>\nJambo<\/a> (Santa Fe)
\n<\/span><\/td>\n		Cheapism<\/td>\n<\/tr>\n
The Best Wing Spot In Every State<\/a><\/span><\/td>\nForghedaboudit<\/a> (Deming)
\n<\/span><\/td>\n		MSN<\/td>\n<\/tr>\n
The Most Charming Historic Restaurant in Each State<\/a><\/span><\/td>\nEl Farol<\/a> (Santa Fe)
\n<\/span><\/td>\n		MSN<\/td>\n<\/tr>\n
The Best Prime Rib Specials in all 50 States<\/span><\/a><\/td>\nMonte Carlo Steakhouse<\/a> (Albuquerque)<\/span><\/td>\nCheapism<\/td>\n<\/tr>\n
The Best Mexican Restaurant in Each State<\/span><\/a><\/td>\nThe Shed<\/a> (Santa Fe)<\/span><\/td>\nCheapism<\/td>\n<\/tr>\n
Your State’s Top Sports Bar<\/span><\/a><\/td>\nBoxcar Bar and Grill (Santa Fe)<\/span><\/td>\nMSN<\/td>\n<\/tr>\n
The Best Bagel in Every State<\/span><\/a><\/td>\nNew York on Catrol (Santa Fe)<\/span><\/td>\nEat This, Not That<\/td>\n<\/tr>\n
The Best Pizza in Every State<\/span><\/a><\/td>\nDion’s<\/a> (Multiple Locations) and Golden Crown Panaderia<\/a> (Albuquerque)<\/span><\/td>\nFood & Wine<\/td>\n<\/tr>\n
The Favorite Comfort Food In Each State<\/span><\/a><\/td>\n“Chili” (SIC)<\/span><\/td>\nCheapism<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

March, 2021<\/span><\/strong><\/h1>\n
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Three Scoops of Salted Caramel Gelato From M’Tucci’s Moderno<\/strong> <\/a>in Rio Rancho<\/figcaption><\/figure>\n

In the April, 2021 edition of New Mexico Magazine, Chef Marc Qui\u00f1ones of Albuquerque’s Mas Tapas Y Vino<\/strong> <\/a>explained how he measures success: “It’s about people and the connection. To me, that’s the ultimate level of success<\/em>…” Very few chefs in the Land of Enchantment have achieved Chef Qui\u00f1ones level of connection with people. It’s one of the many factors that set him apart. Alas, during the ten episodes in which he appeared on Gordon Ramsay’s Hell’s Kitchen<\/strong><\/a> program, Marc did not always connect with fellow chefs, several of which seemed to have it in for him. In cutthroat culinary competition it’s not always about who the best chef is. Often it’s about eliminating those chefs viewed as the biggest competition. <\/span><\/p>\n

In season 14 of the Great Food Truck Race<\/strong><\/a>, a Food Network program hosted by Chef Tyler Florence, seven teams of brand new food truck operators embark on the culinary adventure of a lifetime. Those seven teams race across “the final frontier” of Alaska to a new town every week where they’ll face new challenges, cook incredible dishes and, as always, try to outsell the competition. Every week the least successful team is sent home. Among the seven food trucks is one named Querencia Mia<\/strong><\/a> operated by Duke City chefs <\/span>Marie Yniguez of Bocadillos<\/strong><\/a>, <\/span> Queneesha Meyers of Q’s Cakes<\/strong><\/a> and Michael Neu also of Bocadillos<\/strong><\/a>. Alas, the talented trio made it only through three episodes and despite selling out three times during the last episode, were eliminated far too early. That ends “must watch” programming on the Food Network on Sunday nights.<\/span><\/p>\n

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Left: Lemon Cheeseburger; Right: Brown Cow Cheesecake from Saggio’s<\/strong><\/a><\/figcaption><\/figure>\n

If you’re still looking for something to binge-watch, why not a program which showcases the Land of Enchantment in several episodes. Six time Emmy Award-nominated host Darley Newman is your guide to travel quests in which you’ll experience culture, cuisine, history and outdoor adventure in some of the world’s most spectacular travel destinations. You can watch the first 24 half hours of “Travels With Darley” on Amazon Prime<\/a><\/strong> and watch the most recent 13 half hours on Ovation TV\u2019s Journy<\/a><\/strong>, a free app available on your phone, tablet, or smart TV device. Among Darley’s favorite vacation destinations in the entire world is Santa Fe<\/strong><\/a>, but she’s explored other areas within the Land of Enchantment<\/strong><\/a>, too. At some point, Darley’s travels will be featured on PBS so keep an eye out for more New Mexico.<\/span><\/p>\n

Author John Steinbeck once said “People don’t take trips. Trips take people<\/em>.” Thrillist compiled a list of the “Most Scenic Drives in Every US State<\/strong><\/a>” where trips can take people and transport them to spectacular sites and wonders under spacious skies. Thrillist’s choice for New Mexico was the El Camino Real National Scenic Byway which was described thusly: “This is certainly one of the most storied roads on this list. El Camino Real was first used by Spanish explorers in the late 16th century, but it\u2019s also home to some pretty righteous rock formations. This road trip, though, is one worth taking for the food alone. Stop in San Antonio (not the Texas one) for a green chili cheeseburger at <\/em>Owl Bar<\/a><\/strong>. In Santa Fe, you\u2019re looking for the <\/em>Roque\u2019s Carnitas food truck<\/a><\/strong>. In Albuquerque\u2014and you have to just trust us here\u2014head to <\/em>Duran Central Pharmacy<\/a><\/strong> and ask for the chili<\/em>.”<\/span><\/p>\n

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Double Chocolate Ice Cream Sandwich with Salted Caramel Ice Cream; Right: Two Scoops of Salted Caramel Ice Cream from Rude Boy Cookies<\/strong><\/a><\/figcaption><\/figure>\n

MSN was very busy during the month of March, putting together numerous clickbait articles purporting to tell us where and what to eat across the fruited plain. Rather than taking umbrage that out-of-staters don’t really know where to eat in New Mexico, I look upon these lists as potential introductions to restaurants and meals I’ve missed. Thank you to Becky Mercuri<\/strong><\/a> and Sarita for helping put the list below together.<\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
List<\/strong><\/td>\nNew Mexico Representative<\/strong><\/td>\nSource<\/strong><\/td>\n<\/tr>\n
Best Restaurant Serving Restaurant Classics<\/a><\/td>\nNexus Brewery & Restaurant<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
Your State’s Best Chinese Restaurant<\/a><\/td>\nRising Star<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
Your State’s Best Under the Radar Steakhouse<\/a><\/td>\nBull Ring (Santa Fe)<\/td>\nMSN<\/td>\n<\/tr>\n
The 70 Best Sandwiches in America<\/a><\/td>\nBocadillos<\/a> (Albuquerque)<\/td>\nTravioso<\/td>\n<\/tr>\n
Unique Comfort Foods From Every State<\/a><\/td>\nChicos<\/td>\nMSN<\/td>\n<\/tr>\n
The Food People Hate Most in Each State<\/a><\/td>\nChicken Nuggets<\/td>\nMSN<\/td>\n<\/tr>\n
Your State’s Top Pizza Joint<\/a><\/td>\nRichie B’s<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
Best Burger & Fries In Your State<\/a><\/td>\nBuckhorn Tavern<\/a> (San Antonio)<\/td>\nMSN<\/td>\n<\/tr>\n
Every State’s Top Hotdog Joint<\/a><\/td>\nUrban Hotdog<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
The Best 24-Hour Restaurant in Every State<\/a><\/td>\nPenny’s Diner (Belen)<\/td>\nMSN<\/td>\n<\/tr>\n
Your State’s Most Charming Small Town Restaurant<\/a><\/td>\nLa Cueva (Taos)<\/td>\nMSN<\/td>\n<\/tr>\n
Holy Smokes! Bucket List Barbecue in Each State<\/a><\/td>\nMad Jack’s<\/a> (Cloudcroft)<\/td>\nMSN<\/td>\n<\/tr>\n
The Bucket List Restaurant in Every State<\/a><\/td>\nGeronimo<\/a> (Santa Fe)<\/td>\nMSN<\/td>\n<\/tr>\n
The Best Cheap Pasta Joints Across America<\/a><\/td>\nSaggio’s<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
Best Hole-In-The-Wall Mexican Restaurant<\/a><\/td>\nPerea’s New Mexican<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
Your State’s Best Pie<\/a><\/td>\nCornerstone Bakery<\/a> (Ruidoso)<\/td>\nMSN<\/td>\n<\/tr>\n
Chicken Wing Game-Changers in Every State<\/a><\/td>\nAJ’s Wings (Portales)<\/td>\nMSN<\/td>\n<\/tr>\n
Your State’s Most Charming Roadside Diner<\/a><\/td>\nFrontier Restaurant<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
Your State’s Best Truck Stop Eats<\/a><\/td>\nRussel’s Route 66 Diner (Glenrio)<\/td>\nMSN<\/td>\n<\/tr>\n
The Best Ice Cream Shop in Every State<\/a><\/td>\nI Scream Ice Cream (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
The One Can’t Miss Restaurant in Every State<\/a><\/td>\nSanta Fe Bite<\/a><\/td>\nMSN<\/td>\n<\/tr>\n
The Best Food City in Every State<\/a><\/td>\nAlbuquerque<\/a><\/td>\nMSN<\/td>\n<\/tr>\n
Top Seafood Restaurant in Every State<\/a><\/td>\nPoki Poki Cevicheria<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
Beautiful Italian Joints in Every State<\/a><\/td>\nM’Tucci’s Italian<\/a> (Albuquerque)<\/td>\nMSN<\/td>\n<\/tr>\n
America’s Best Hole in the Wall Burger Joint<\/a><\/td>\nBurger Boy<\/a> (Cedar Crest)<\/td>\nMSN<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

February, 2021<\/span><\/strong><\/h1>\n
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Quart of Motzo Ball Soup from Ruthie’s Bagels<\/figcaption><\/figure>\n

In 2019, Gustavo Arellano, features writer at the Los Angeles Times and author of Taco USA: How Mexican Food Conquered Americas<\/strong><\/a> took a \u201cpalate-scorching Mexican hamburger- and adovada-fueled road trip up I-25 from Las Cruces<\/em>\u201d to Denver for Eater.\u00a0 In a feature entitled The Great American Chile Highway<\/strong><\/a>, Arellano sampled endorphin rush-generating cuisine at 21 eateries in the Land of Enchantment and another 18 in Colorado, eating chile 38 different ways.\u00a0 His controversial conclusion is that Pueblo’s mirasol chile is superior to the more highly touted chile from Hatch.\u00a0 During a recent visit to Pueblo, he reinforced that stance when interviewed by the Pueblo Chieftain<\/strong><\/a>, not only proclaiming Pueblo chile superior, but giving a similar nod to Pueblo’s “thick, salty, irregularly shaped beauty<\/em>” of a tortilla.<\/span><\/p>\n

Rising to the defense of his preferred piquant pepper, Arellano proclaimed he won’t stand for “Hatch picking on Pueblo<\/em>.”\u00a0 \u201cNew Mexico needs to allow Pueblo to have its moment in the sun because it is its faraway cousin. They are related<\/em>,\u201d he told The Chieftain.\u00a0 \u201cSo for new Mexico to keep trashing Pueblo over its chile \u2013 it\u2019s like that bully in the family, the older cousin that keeps making fun of its younger cousin. So as someone who has no family in this debate, I will not stand for that<\/em>.\u201d\u00a0 To date New Mexico Governor Michelle Lujan-Grisham hasn’t publicly commented or banished Arellano from the state’s enchanted borders.<\/span><\/p>\n

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Pork Rinds from Ms. Gennie’s House of Chicken<\/strong><\/a><\/figcaption><\/figure>\n

The tourism slogan “what happens in Vegas stays in Vegas<\/em>” may have elements of truth, but not when it comes to the 19th season of Hell’s Kitchen, the popular culinary competition where eighteen chefs from around the country are put through rigorous culinary challenges that involve high stakes rewards and punishments.\u00a0 In every episode the chefs do their very best to impress tyrannical chef Gordon Ramsay, the fiery Scotsman whose belittling and critical ways have been known to make chefs cry.\u00a0 <\/span><\/span>Albuquerque’s Marc Quinones, executive chef at Mas Tapas Y Vino<\/strong><\/a>, has now withstood the rigors of Hell’s Kitchen as well as Ramsay’s berating polemics for eight episodes.\u00a0 Though New Mexicans are rooting for him, deep down we fear he’ll win the competition and leave Albuquerque to helm the Hell’s Kitchen in Reno.<\/span><\/p>\n

Famadillo.com, the self-professed “family magazine for tips, travel and tidbits<\/em>” spent a week in Santa Fe and “learned it can be quite a culinary paradise<\/em>.”\u00a0 During that week, the authors visited a number of the City Different’s many restaurants and published a list of the “top eleven restaurants in Santa Fe<\/strong><\/a>.”\u00a0 \u00a0The list included tried and true favorites such as Geronimo<\/strong><\/a>, The Pantry<\/strong><\/a>, Cowgirl Cafe<\/a><\/strong>, Tune Up Cafe<\/strong><\/a> and The Plaza Cafe<\/strong><\/a> and not surprisingly even restaurants your wandering gastronome has yet to visit.\u00a0 Among those are Palacio Cafe, Verde, Paloma and Radish and Rye.\u00a0<\/span><\/p>\n

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Slice of Blueberry Pie from Pastian Bakery<\/figcaption><\/figure>\n

Bon Apetit “Trader Joe’s Kicks Off 2021 With Hell in a Jar<\/strong><\/a>” showcases a number of new products including “the hottest, spiciest product it\u2019s ever sold<\/em>.” \u00a0Among the new products are Hatch Chile Chicken Wraps <\/em><\/strong>which the article’s author described as: “Pop one of these hexagons into the oven and your lunch can be a crispy, somewhat dry flour tortilla containing a few tender bites of almost spicy chicken, black beans, and goo sauce. On a walk after this lunch, my partner proclaimed, \u201cMy burps taste like gas station.\u201d Which is high praise, depending on what circles you run in. (Never-ending circles.)” \u00a0<\/em>(Thank you, Becky Mercuri<\/strong><\/a>)<\/span><\/p>\n

You know things are getting back to normal when scores of websites are publishing a plethora of “clickbait” articles purporting to tell readers where they should dine in their respective states.\u00a0 Some sites rely on Google or Yelp data to provide some level of empirical credibility.\u00a0 \u00a0Others seem to pull names from the air or they celebrate “the same usual suspects.”\u00a0 In any case, here are February’s “best” according to national online sites:<\/span><\/p>\n