{"id":54633,"date":"2024-07-09T10:36:14","date_gmt":"2024-07-09T16:36:14","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=54633"},"modified":"2026-03-31T13:03:50","modified_gmt":"2026-03-31T19:03:50","slug":"mtuccis-twenty-five-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=54633","title":{"rendered":"M’TUCCI’S TWENTY-FIVE – Albuquerque, New Mexico"},"content":{"rendered":"
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M’tucci’s Twenty-Five on the Pan American Freeway Paralleling I-25<\/figcaption><\/figure>\n

\u201cThe best ingredient I discovered in America was \u2018freedom.\u2019<\/em>
\nThe freedom to experiment in the kitchen and<\/em>
\nthe freedom to be open to those experiments in the dining room<\/em>.\u201d
\n~Massimo Bottura, Osteria Francescana<\/a> Chef and Owner<\/strong><\/p>\n

Adesso basta<\/em><\/strong><\/a>!\u00a0 I’ve had it with the haughty pedantry of my Air Force comrades-in-arms who were blessed to have been stationed in La Bele Paese<\/strong><\/a> and to have dined on its incomparable dishes. They’re oh-so-quick to vilify Italian-American cuisine, calling it an inauthentic parody of the madrepatria<\/strong><\/em><\/a>‘s sacrosanct and sublime cuisine.\u00a0 They’re even quicker to criticize my devotion to such Italian-American restaurants as Joe’s Pasta House<\/strong><\/a>.\u00a0\u00a0 I know damn well that the Italian-American cuisine millions of us enjoy might not be recognized in all of Lo Stivale’s<\/strong><\/a> regions.\u00a0 That doesn’t justify miei amici<\/em><\/a><\/strong><\/span> making it an object of mockery and derision.<\/p>\n

What my colleagues might not know or care to acknowledge is that Italian-American cuisine long ago stopped trying to be Italian.\u00a0 Sure, when Italian immigrants first landed in the fruited plain, they tried to recreate the foods they enjoyed in the old country.\u00a0 When many of the ingredients they needed weren’t available or weren’t of the quality they desired, they had to improvise and adapt.\u00a0 In the process, they created a cuisine inspired by but different than that of Italy, a cuisine that has continued to evolve and improve, a cuisine which has actually started to break down resistance to culinary change in Italy.<\/p>\n

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The Capacious Dining Room<\/figcaption><\/figure>\n

That culinary evolution started with an influx of Italian immigrants coming to America between 1880 and 1920. The majority of them had been extremely impoverished in Italy, spending as much as 75 percent of their incomes on food…and contrary to stereotypes, we’re not talking pasta, meat and seafood here.\u00a0 Much of their daily fare actually consisted of vegetable soups, green beans and bread of poor quality.\u00a0 Pasta was too expensive to be a daily staple.\u00a0 Meat was served primarily\u00a0 during celebrations and religious holidays. Seafood was available only to Italians who lived near the coast.<\/p>\n

Earning higher wages and finding a better standard of living, immigrants quickly made meat a staple (reflecting culinary trends across the broader American landscape)–in the process creating the dish probably best identified as Italian-American: spaghetti and meatballs.\u00a0 Instead of the majority of their wages going toward food, immigrants discovered they could eat far better on 25-percent of their income than they did in Italy on 75-percent of their wages.\u00a0 As Michelin three-star chef Massimo Bottura would observe a century later, Italians were no longer bound to the traditions and restrictions of their homeland.\u00a0 They could flex their creative muscle.<\/p>\n

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Bread, Butter and Olive Oil<\/figcaption><\/figure>\n

Let me also remind my friends who were stationed in Italy that what Italians consider “Italian food” varies from region to region even to this day.\u00a0 Remember, until 1861 what we now know as “Italy” was actually comprised of individual city-states<\/a><\/strong> with their own languages, traditions and foods.\u00a0 Each of the country’s twenty diverse and unique regions<\/strong><\/a> remains fiercely protective as to the authenticity and recipes for its cuisines.\u00a0 The food in Siciliy differs<\/strong>greatly<\/strong><\/a> from the food of Tuscany which varies significantly from the food of Calabria (shout out to my brother Mario’s father-in-law Ted Calabrese, a great patriot and even better man).\u00a0 So, the foods my friends may have enjoyed during their Air Force assignments to Aviano and Naples were authentic to those regions, but don’t represent all Italian cuisine.\u00a0 So there…<\/p>\n

Okay, my diatribe is over…at least until the next time my friends criticize my passion for Italian-American cuisine.\u00a0 That’s sure to happen immediately after they read this review.\u00a0 Rather than debate–facts and reason on my side, emotion and nonsense on theirs–I propose we continue our polemic over an Italian-American feast at M’tucci’s Twenty-Five.\u00a0 It’ll be hard for them to ply me with illogic and absurdity when their mouths are stuffed with Calabrese salami, Italian prosciutto, Chianina meatballs and other forms of deliciousness.\u00a0 Their arguments are sure to be betrayed by joyous exclamations mimicking Rachael Ray–not that they’ll concede an inch.<\/p>\n

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Prosciutto Board<\/figcaption><\/figure>\n

M’tucci’s Twenty-Five was the third addition to the M’tucci’s family of Italian (Italian American according to my friends) restaurants.\u00a0 Housed in a 10,000 square-foot space\u00a0 that was previously home to the Chama River Brewing Co<\/strong><\/a>, the cavernous space accommodates nearly 300 guests with patio seating for another 75 to 100 guests.\u00a0\u00a0 M’tucci’s Twenty-Five is located on Pan American Freeway, paralleling Interstate 25, where it joins one of Albuquerque’s most prominent “restaurant rows,” one which includes such stalwarts as Tomasita\u2019s<\/strong><\/a> and a number of prominent chains which will not be listed here.<\/p>\n

15 November 2020<\/strong>: There are fewer than ten items on M’tucci Twenty-Five’s appetizer menu, but each is so intriguing and inviting that you’ll be hard-pressed to limit yourself to just one.\u00a0 We actually toyed with the idea of ordering three or four appetizers and calling it a meal, but couldn’t pass up ordering entrees.\u00a0 Should we ever have an appetizers only meal, one absolutely has to be a board–either the prosciutto board<\/strong><\/em> (Italian prosciutto, house fresh mozzarella, caramelized onion mostarda, olives, house bread<\/em>) or the larger family board.\u00a0 No restaurant puts a board together as well as M’tucci’s which has long made five types of breads, eight different pasta shapes, mozzarella and burrata and a variety of sausages and cured meats.\u00a0 The mostarda (which has nothing to do with mustard and more closely resembles a relish) is a magnificent blend of fruity sweetness and tanginess.\u00a0 It should be bottled and sold.\u00a0 Don’t forget to pick up a loaf or six of the sourdough on your way out.<\/p>\n

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Five-Ounce Filet Mignon<\/figcaption><\/figure>\n

15 November 2020<\/strong>: All M’tucci’s locations serve dishes made with pork from their new partner, Sackett Farms<\/strong><\/a>, which raises Berkshire-Duroc heritage pigs out of Iowa.\u00a0 You can taste the difference.\u00a0 It’s porcine perfection on a plate.\u00a0 If you’re under the impression that cold-smoking meats is something done only in Alaska and Iceland, you owe it to yourselves to order the cold-smoked 14-ounce bone-in Sackett Farms pork chop<\/strong><\/em> (cherrywood smoked and sous vide pork chop with a rotating gastrique, braised greens and campfire potatoes<\/em>).\u00a0 M\u2019Tucci\u2019s definitely understands the cold-smoking process takes meticulous precision and care. It takes expert knowledge to seal in flavors, retain moistness, prevent that dreaded \u201cfreezer burn.”\u00a0 A distinctive smoky flavor and beautiful sear define M\u2019Tucci\u2019s cold-smoked chop, but it’s the intensely porcine flavor and discernible moistness that may surprise you most.<\/p>\n

15 November 2020<\/strong>: Food writer Claudia Roden contends “The smell of roasting meat together with that of burning fruit wood and dried herbs, as voluptuous as incense in a church, is enough to turn anyone into a budding gastronome<\/i>.”\u00a0 Though I self-gloss as a gastronome, steak has never been something I crave.\u00a0 M’tucci’s “Cut of the Day<\/strong><\/em>” (a rotating hand-cut steak with smoked blackberry and bone marrow compound butter, garlic mashed potatoes (substitute campfire potatoes; trust me<\/em>) and grilled asparagus) might just change my inclinations especially if the cut of the day is a five-ounce filet mignon, about as much steak as I can handle.\u00a0\u00a0 Yeah, take away my man card.\u00a0 This is a fabulous full-flavored filet so good it might trigger more carnivorous cravings.<\/p>\n

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Cold Smoked 14-Ounce Bone-In Pork Chop<\/figcaption><\/figure>\n

15 November 2020<\/strong>: M’tucci’s is no slouch when it comes to desserts, but while my Kim enjoyed a bowl of the chef’s rotating dairy-free Italian style sorbet, her savory craving husband didn’t make it to the dessert section of the menu.\u00a0 I made it only as far as the seafood bisque<\/strong><\/em> (Patagonian pink shrimp, tomato, lobster, cream, crab, salmon and leek garnish<\/em>).\u00a0 This comforting elixir hits all the right notes \u2013 just the right amount of cream, background notes of leeks with a rich seafood bisque sauce providing plenty of depth of flavor.\u00a0\u00a0 It’s an excellent “dessert” but would have been even better in a bowl instead of a cup.\u00a0 Lesson learned.<\/p>\n

23 January 2021<\/strong>: Admit it, the notion of eating kale is barely preferable to impaling yourself on a rusty spike–even though kale is anti-inflammatory, full of antioxidants, detoxifies the body, provides heart support, and helps you leap tall buildings in a single bound, just to name a few benefits. As comedian Jim Gaffigan contends “kale is a superfood and it\u2019s special power is tasting bad<\/em>.” \u00a0 Just imagine how great kale would be if it tasted like bacon. \u00a0You’re in luck. \u00a0In 2019, researchers at Oregon State patented a new strain of marine algae that looks like translucent red lettuce, has double the nutritional value of kale and tastes like bacon when cooked. \u00a0When it’s more widely available, we won’t have to eat kale any longer.<\/p>\n

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Seafood Bisque<\/figcaption><\/figure>\n

In its defense, there are things you can do to make kale taste much better. \u00a0M’tucci’s proves it with its blackberry and goat cheese salad<\/strong><\/em> (kale, Italian greens, toasted walnut, golden raisins, blackberry shrub vinaigrette). \u00a0Sure, the addition of much more palatable components mitigate the intensity of kale’s inherent bitterness, but his salad isn’t about masking an objectionable flavor. \u00a0It’s about the confluence of ingredients that taste great together. \u00a0That starts with the named ingredients–succulent, sweet and juicy blackberries and earthy, tangy goat cheese, an odd-couple marriage that brings out the best in both. \u00a0Then there’s the complementary flavors of toasted walnuts and sweet golden raisins. \u00a0The catalyst which brings it all together is the blackberry shrub vinaigrette, a dressing you’d happily lap up.<\/p>\n

23 January 2021<\/strong>: Calvin Trillin, one of the best food writers in America once suggested that instead of turkey<\/strong><\/a>, Americans should gather around the table for pasta carbonara. \u00a0It wasn’t just because he loathed turkey, calling\u00a0it \u201cbasically something college dormitories use to punish students for hanging around on Sunday<\/em>.\u201d \u00a0 \u00a0He happened to love carbonara though he believed the Pilgrims would have hated it, believing it to be “heretically tasty” and the “work of the devil.” \u00a0Similarly, the Indians at the First Thanksgiving would have been so disgusted by a Thanksgiving meal of carbonara that they would have called the Pilgrims “a bunch of turkeys!”<\/p>\n

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Blackberry & Goat Cheese Salad<\/figcaption><\/figure>\n

Call me a turkey if you will, but when carbonara is on the menu, I rarely look much further. \u00a0M’tucci’s capicola carbonara<\/strong><\/em> (house applewood-smoked pork shoulder, Italian prosciutto, red onion, fresh peas, sage, spaghettini, cream, pecorino) has the qualities turkeys among us love about carbonara. \u00a0It’s got just\u00a0enough eggs for optimal sauce richness and creaminess. \u00a0It’s got an optimal ratio of\u00a0pasta to pork and cheese. \u00a0The sauce has a nice viscosity. \u00a0The spaghettini is al dente. Should an analysis of all that flows through my veins ever be performed, doctors might be surprised at just how much carbonara (as well as salsa) does flow through those veins.<\/p>\n

23 January 2021: \u00a0<\/strong>There are more than 350 types of Italian pasta, each uniquely different with its own texture and style. \u00a0Not only are the pastas unique, so are their names. \u00a0Ah, those names. For starters, there’s the\u00a0quaintly named\u00a0strozzapreti<\/strong><\/em>, a term which translates to \u201cpriest stranglers.\u201d \u00a0 There’s orecchiette<\/strong><\/em> which translates to “little ears,” Lumaconi <\/em><\/b>which means “little snails” and Campanelle<\/strong><\/em> which means “little bells.” \u00a0In comparison, pappardelle<\/strong><\/em> from the Italian term for “to gobble up” is a rather ho-hum name for a really terrific pasta.<\/p>\n

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Capicola Carbonara<\/figcaption><\/figure>\n

M’tucci’s pappardelle porcini pasta<\/strong><\/em> (roasted chicken, wild mushrooms, scallion, porcini cream sauce, pappardelle, pecorino). \u00a0The\u00a0thickness of pappardelle, a large, broad, flat pasta makes it a perfect vehicle for very rich, very heavy sauces, exotic meats and earthy mushrooms. Though Pappardelle is often considered a winter pasta, it\u2019s great any time of year, inspiring the very act of “gobbling up” for which it’s named. \u00a0Porcini is prevalent–both on the sauce and in their brown-capped form–with “meaty,” umami-rich notes and an intense woodsy flavor and subtle nutty undertones. \u00a0The roasted chicken is a nice addition.<\/p>\n

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Pappardelle Porcini Pasta<\/figcaption><\/figure>\n

9 July 2024<\/strong>: \u00a0Sure, prosciutto wrapped asparagus (seared and served with extra virgin Umbrian olive oil and Burrata) has been done before, probably many times, but no one does it quite as well as M’Tucci’s Twenty-Five. \u00a0It’s on the short list of my favorite appetizers in Albuquerque. \u00a0At nine dollars per (as of this writing), it’s a value offering. \u00a0It’s a generous offering too: five bundles of asparagus spears held together by prosciutto. \u00a0The prosciutto is seared to the point that it adheres to the asparagus. \u00a0It also inherits a porcine flavor not found on raw prosciutto. \u00a0You might discern citrus properties on the asparagus. \u00a0That’s courtesty of orange zest, a chef’s touch that’s one of the difference-makers for which M’Tucci’s chefs are renowned. \u00a0So is the tablespoon sized dollop of Burrata served with the prosciutto wrapped asparagus<\/strong><\/em>. \u00a0It’s creamy to the point of milkiness and it’s delicious.<\/p>\n

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Prosciutto Wrapped Asparagus<\/figcaption><\/figure>\n

9 July 2024: \u00a0<\/strong>By virtue of its location–surrounded by the Adriatic, Ionian and Tyrrhenian Seas and jutting into the Mediterranean–it makes good sense that seafood is prominent through much of Italy. \u00a0Seafood isn’t nearly as prominent in Italian restaurants across the fruited plain, especially the “red sauce” restaurants I love. \u00a0It’s a joy to see M’Tucci’s dedicate an entire section of the menu to seafood. \u00a0 In the “Pesce” (From The Sea) section of the menu, look for wild lump crab and Atlantic salmon cake<\/strong><\/em> (pan-seared blue crab and salmon cakes atop a horseradish remoulade), hash of crispy saltwater potatoes, asparagus, sweet corn.<\/p>\n

Not necessarily large in terms of size, the crab-salmon cakes are big on flavor. \u00a0You might think the horseradish remoulade would take something away from the delicate seafood, but it doesn’t. \u00a0In fact, that remoulade pairs better with the crab-salmon cakes than more traditional sauces would. \u00a0Offered in quantities of two or three, the latter is recommended for big eaters. \u00a0Accompanying the crab-salmon cakes is a hash of crispy saltwater potatoes (essentially roasted potatoes). \u00a0No one does roasted potatoes quite as well as M’Tucci’s. \u00a0Because we had had an appetizer of asparagus, I asked our server (the affable Steven) for more sweet corn instead. \u00a0M’Tucci’s is always willing to accommodate; the customer is always right. \u00a0The sweet corn was fresh and delicious, a fall favorite in the middle of summer.<\/p>\n

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Wild Lump Crab & Atlantic Salmon Cake<\/figcaption><\/figure>\n

9 July 2024: \u00a0<\/strong>My Kim’s choice of entree was the Sackett Farms s<\/strong>moked<\/em> and grilled tenderloin<\/strong><\/em> served with a warm beet and pecan salad and citrus-dressed arugula (Steven substituted spinach at Kim’s request and asked for the pecans to be served separately). \u00a0The warm beet salad intermixed with a tangle of onions in a Balsamic dressing. \u00a0That dressing went well with the tenderloin, too, imparting sweet and tangy notes to the delicate pork. \u00a0 Though the citrus-dressed spinach seemed somewhat redundant, it was actually quite good, an excellent pairing for the pork.<\/p>\n

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Sackett Farms Pork Tenderloin<\/figcaption><\/figure>\n

25 January 2021: \u00a0<\/strong>Usually when I ask a server to recommend a dessert that’s not as sweet as my bride, they’re at a loss. \u00a0I just don’t like cloying desserts. \u00a0Our server recommended the Bougie brownie<\/strong><\/em> (dark chocolate brownie, house marshmallow, dulce de leche Chantilly cream, house limoncello-soaked cherries, house Toblerone chocolate). \u00a0Like me, she doesn’t like overly sweet desserts. \u00a0The bougie brownie is a perfect dessert for those of us who would rather have soup for dessert than some teeth-decaying treat. \u00a0While every single element of this dessert is wonderful, the Toblerone chocolate hunks studded with hazelnuts are fabulous. \u00a0So is the dulce de leche Chantilly cream. \u00a0So is the house marshmallow. \u00a0What a great dessert!<\/p>\n

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Bougie Brownie<\/figcaption><\/figure>\n

9 July 2024<\/strong>: \u00a0Another great example of Italian creativity in naming food items is Affogato<\/strong><\/em> which translates from Italian to “drowned.” \u00a0That name has nothing to do with drowning priests or prostitutes. \u00a0It’s all about “drowning” a scoop of ice cream with a shot of hot espresso (variations include a shot of amaretto, kahlua or some other liqueur). \u00a0 It’s one of my very favorite Italian desserts, especially when the espresso is strong. \u00a0At M’Tucci’s, gelato (salted caramel pictured below) and espresso are served side-by-side which means you have the opportunity to pour as much or as little espresso as you’d like. \u00a0For best results, pour it all in. \u00a0Trust me.<\/p>\n

NOTE<\/strong>: \u00a0I would be remiss if I didn’t recognize the outstanding service at M’Tucci’s. \u00a0Service is a hallmark of all M’Tucci’s restaurants. \u00a0During our 9 July 2024, we were in the capable hands of Steven, one of the best servers we’ve experienced in the Duke City. \u00a0Despite covering an entire section of the busy restaurant, he somehow managed to give the impression that we were the most important guests at the restaurant. \u00a0He gave us sage recommendations, answered questions and appeared at the right times when we needed refills or had questions. \u00a0Kudos, Steven.<\/p>\n

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Affogato<\/figcaption><\/figure>\n

M’tucci’s Twenty-Five has Italian and Italian-American dishes to sate even those savage nay-sayers who don’t believe you can find great Italian food under spacious skies.<\/p>\n

M’TUCCI’S<\/strong>TWENTY-FIVE<\/strong>
\n4939 Pan American Freeway
\nAlbuquerque, New Mexico<\/strong>
\n(505) 554-2660
\nWebsite<\/strong><\/a>| Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 9 July 2024
\n1st VISIT<\/strong>: 12 April 2020
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: Outstanding<\/span><\/strong>–A stand-out; delivers a memorable dining experience through a harmonious blend of exceptional food, attentive service, and consistent quality
\nCOST<\/strong>: $$$$ – $$$$$
\nBEST BET<\/strong>: Rack of Lamb, Prosciutto Board, Cold-Smoked Bone-In Pork Chop, Filet Mignon, Blackberry & Goat Cheese Salad, Bougie Brownie, Capicola Carbonara, Pappardelle Porcini Pasta, Seafood Bisque
\nREVIEW #1191<\/strong><\/p>\n

ARCHIVED<\/strong><\/h1>\n
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M’tucci’s Chef Created Meals to Finish at Home<\/figcaption><\/figure>\n

M’tucci’s Twenty-Five opened just shy of one month before Covid-19 changed life as we all knew and loved it.\u00a0\u00a0 By the time my Kim and I planned to set off for our inaugural visit, the state had imposed a shelter-in-place that restricted restaurants to take out and delivery.\u00a0 As always, the M’tucci’s braintrust had a plan, introducing “M’tucci’s Prep Kitchen: Chef-Created meals to finish at home.”\u00a0 M’tucci’s began offering a new box every week with a meal for up to four people.\u00a0 It included all necessary prep, a recipe card and links for instructional videos of the restaurant’s chefs preparing the meal customers would be making at home.<\/p>\n

12 April 2020<\/strong>: First up in the weekly offering was an herb-roasted rack of Colorado lamb<\/strong><\/em>, mint gastrique, roasted Rosemary and Pecorino saltwater potatoes and sauteed asparagus with four lemon ricotta cookies for the paltry sum of $49.\u00a0\u00a0 The chef-created meals were available for order and delivery from all M\u2019tucci\u2019s locations though quantities were limited.\u00a0 With an instructive, professionally done video to guide us<\/strong><\/a>, we prepared one of the best Easter meals we’ve had in years.\u00a0 My Kim, who wasn’t exactly a fan of lamb became a convert.\u00a0 While many people eschew lamb because of its perceived gaminess and pungency, Colorado lamb, some of the best in the world, is relatively lean and has a rich flavor with slightly sweet notes.\u00a0 At medium-rare, they were juicy, tender and absolutely delicious.<\/p>\n

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Letting the Rack of Lamb Rest for Ten Minutes Before Cutting It<\/figcaption><\/figure>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

\u201cThe best ingredient I discovered in America was \u2018freedom.\u2019 The freedom to experiment in the kitchen and the freedom to be open to those experiments in the dining room.\u201d ~Massimo Bottura, Osteria Francescana Chef and Owner Adesso basta!\u00a0 I’ve had it with the haughty pedantry of my Air Force comrades-in-arms who were blessed to have been stationed in La Bele Paese and to have dined on its incomparable dishes. They’re oh-so-quick to vilify Italian-American cuisine, calling it an inauthentic parody of the madrepatria‘s sacrosanct and sublime cuisine.\u00a0 They’re even quicker to criticize my devotion to such Italian-American restaurants as Joe’s Pasta House.\u00a0\u00a0 I know damn well that the Italian-American cuisine millions of us enjoy might not be recognized in all…<\/p>\n","protected":false},"author":1,"featured_media":67478,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,71,141,561],"tags":[4154,4159,4161,2368,4160,4157,4156,4162,4155,4163,4164,4158,4165],"class_list":["post-54633","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-italian","category-new-mexico","category-rating-outstanding","tag-affogato","tag-blackberry-goat-cheese-salad","tag-bougie-brownie","tag-bread","tag-capicola-carbonara","tag-cold-smoked-14-ounce-bone-in-pork-chop","tag-five-ounce-filet-mignon","tag-pappardelle-porcini-pasta","tag-prosciutto-board","tag-prosciutto-wrapped-asparagus","tag-sackett-farms-pork-tenderloin","tag-seafood-bisque","tag-wild-lump-crab-atlantic-salmon-cakes"],"yoast_head":"\nM'TUCCI'S TWENTY-FIVE - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=54633\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"M'TUCCI'S TWENTY-FIVE - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"\u201cThe best ingredient I discovered in America was \u2018freedom.\u2019 The freedom to experiment in the kitchen and the freedom to be open to those experiments in the dining room.\u201d ~Massimo Bottura, Osteria Francescana Chef and Owner Adesso basta!\u00a0 I’ve had it with the haughty pedantry of my Air Force comrades-in-arms who were blessed to have been stationed in La Bele Paese and to have dined on its incomparable dishes. 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