{"id":56992,"date":"2023-01-01T00:01:46","date_gmt":"2023-01-01T06:01:46","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=56992"},"modified":"2023-01-05T12:56:04","modified_gmt":"2023-01-05T18:56:04","slug":"red-or-green-new-mexicos-food-scene-is-on-fire-january-2022","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=56992","title":{"rendered":"Red or Green\u2013New Mexico\u2019s Food Scene Was on Fire in 2022"},"content":{"rendered":"
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Guy Fieri. Host of Diners, Drive-Ins and Dives Spent A Lot of Time Dining in New Mexico’s Restaurants<\/figcaption><\/figure>\n

New Mexico’s restaurant owners ended 2022 with a sigh of relief after yet another tough year. While the number of guests has rebounded (to some extent), already slim profits were diminished even further. \u00a0Restaurateurs faced ongoing struggles from inflationary pressure on food costs, hiring and retaining staff, along with supply chain issues and availability of key items. Restaurateurs felt the pressure on the bottom line in actual earnings. \u00a0These challenges made staying in business a difficult proposition. \u00a0A significant number of restaurant closures<\/strong><\/a> transpired during the year. \u00a0 On the flip side of the coin, it was a banner year for New Mexico restaurants with the Food Network’s Diners, Drive-Ins and Dives crew featuring restaurants in Santa Fe, Albuquerque and Taos.\u00a0 New Mexico also saw its first James Beard Foundation Best Chef-Southwest in years when Santa Fe’s Fernando Olea<\/a><\/strong> was recognized in June.
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2022 was also a 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 1,3250 comments on 1,311 reviews, an increase of 774 comments and 65 new reviews over 2020. My edacious publicist Bob of the Village of Los Ranchos (BOTVOLR) retains the lifetime commenter achievement award with well over 1200 comments over the life of the blog. <\/span><\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Most Popular Reviews 2022<\/strong><\/td>\nMost Popular Reviews All-Time<\/strong><\/td>\n<\/tr>\n
My Moms<\/a><\/td>\nMary & TIto’s<\/a>\u00a0(Albuquerque)<\/td>\n<\/tr>\n
Tikka Hut Pizzeria & Kabab House<\/a><\/td>\nBuckhorn Tavern<\/a> (San Antonio)<\/td>\n<\/tr>\n
Hu Hot Pot<\/a><\/td>\nThe Owl Cafe & Bar<\/a> (San Antonio)<\/td>\n<\/tr>\n
Uptown Saggio’s Scratch Kitchen<\/a><\/td>\nLaguna Burger<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Taqueria Los Amigos<\/a><\/td>\nThe Burrito Lady<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Al Alwan’s Cafe<\/a><\/td>\nK&I DIner<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Vegos Vegan New Mexican<\/a><\/td>\nBudai Gourmet Chinese<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Hello Deli<\/a><\/td>\nCecilia’s Cafe<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Perea’s Tijuana Bar & Restaurant<\/a><\/td>\nDown N’ Dirty Seafood Boil<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Havana Restaurant<\/a><\/td>\nMonte Carlo Steakhouse<\/a> (Albuquerque)<\/td>\n<\/tr>\n
Upscale Burgers & Shakes<\/a><\/td>\nLos Potrillos<\/a> (Santa Fe)<\/td>\n<\/tr>\n
Nio Szechuan<\/a><\/td>\nPerea’s Tijuana Bar & Restaurant<\/a> (Corrales)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

December, 2022<\/strong><\/h1>\n
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Turkey Leg and Fried Okra from Hot Mess on Eubank in Albuquerque<\/figcaption><\/figure>\n

In an episode titled “Not-Your-Everyday, All Day,” Guy Fieri and the Food Network’s Diners, Drive-Ins and Dives crew rolled into Taos where they feasted on Mexican fare at Antonio’s: The Taste of Mexico<\/strong><\/a>. \u00a0Antonio’s, owned by Antonio and Sarah Matus, has had an on-and-off again presence in the Taos area since 2001 with a brief foray in Colorado. \u00a0Antonio declared his restaurant’s fare as “eclectic taste of Mexican as well as NEW Mexican Cuisine under one happy roof<\/em>.” \u00a0He certainly made Fieri and his son Hunter happy, especially with a stunning plate of chiles relents en nogada, a Pueblan dish he’s helped popularize in the Taos area. \u00a0Antonio also served the curiously named Illegal Burrito Rastafari which also garnered rave reviews.<\/span><\/p>\n

If you’ve been paying attention, you’ll know my very favorite restaurant for breakfast in New Mexico is Gutiz<\/strong><\/a> in the “Soul of the Southwest.” \u00a0That’s Taos for you now acquainted with the fitting nickname for one of the most spectacular small towns in the country. \u00a0Guy Fieri and the Diners, Drive-Ins and Dives bunch had mostly brunch fare (although to be fair, Gutiz serves breakfast and lunch entrees at all times). \u00a0Gutiz, the beloved Latin-French eatery prepares many items in-house, baked fresh each morning to make your morning just right. You’re enveloped by the fresh aroma of the baked breads, pastries, croissants and much every second during your visit. The service is always warm and accommodating, but the food is what will win you over. \u00a0The French toast and “Pollo Borachon” certainly won over the Triple D crew.<\/span><\/p>\n

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Cinnamon Rolls From Ihatov Bread and Coffee<\/strong><\/a> on Albuquerque’s Nob Hill District<\/figcaption><\/figure>\n

Duke City paniphiles<\/a> may not always believe the New York Times publishes “all the news that’s fit to print<\/em>,” but we’ll most resoundingly agree with one of its choices for “25 Restaurant Dishes We Couldn’t Stop Thinking About This Year<\/strong><\/a>.” \u00a0Among the Times most memorable bites in 2022 was a buttermilk biscuit from Duke City bakery Ihatov Bread and Coffee. \u00a0Here’s what the Times had to say: “It\u2019s hard not to love an enormous buttermilk biscuit. It\u2019s even harder not to love an enormous buttermilk biscuit with a crunchy, sugared bottom and an inside that\u2019s as soft as air.<\/em>” \u00a0I had intended to dig into one of these fabled treasures during my inaugural visit, but so many other temptations beckoned. \u00a0Next time…<\/span><\/p>\n

Chef Marie Yniguez who calls among her greatest joys representing the Land of Enchantment once again made us proud. \u00a0On December 10th, NBC’s TODAY show hosted a marathon called “The Great American Holiday Cookie Swap” in which chefs from all fifty states (plus Puerto Rico and Washington, D.C.) shared a unique cookie recipe that represents their home state. \u00a0There could be no choice for the Land of Enchantment’s holiday cookie. \u00a0That would be the biscochito, New Mexico’s official state cookie. \u00a0Sharing her family’s recipe for the biscochito, Chef Yniguez of My Moms<\/strong><\/a> \u00a0explained that her family bakes up a big batch of these anise-kissed cookies. \u00a0Also sharing a cookie recipe was Chef Marc Qui\u00f1ones, erstwhile chef at Mas Tapas Y Vino<\/strong><\/a>. \u00a0Chef Qui\u00f1ones created a crumbly coconut cookie topped with a creamy icing infused by a classic Puerto Rican drink.<\/span><\/p>\n

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Biscochitos, New Mexico’s Official State Cookie, From the El Camino Dining Room<\/strong><\/a>, a Saul Goodman Favorite<\/figcaption><\/figure>\n

“It’s beginning to look a lot like <\/em>Christmas on the streets of Santa Fe, New Mexico<\/strong><\/a>” where Conor Knighton, correspondent for Sunday Morning on CBS visited. \u00a0Conor noted that even Santa Fe’s city hall is resplendent in the colors of bright red and green, colors you can find all year long in the kitchens of New Mexico “where the meaning of “Christmas” takes on a different flavor<\/em>.” \u00a0At Tia Sophia’s, diners deck their dishes with sauces made of red or green chiles–or they can have both by stipulating “Christmas.” \u00a0Conor pointed out that even state license plates are bedecked with the slogan “Chile Capital of the World.” \u00a0“When it comes to cuisine, however, chiles are far more than ornamental<\/em>.” \u00a0Conor interviewed Nick Maryol, owner of Tia Sophia’s<\/strong><\/a> who echoed one of my personal sentiments: “It rankles me when people call the chile a sauce<\/em>.” \u00a0Yep folks, it’s chile; it’s not a sauce. \u00a0<\/span><\/p>\n

When asked about the veracity of the long-time legend that the term “Christmas” to describe and order of both red and green chile was first used at Tia Sophia’s, Maryol indicated the legend is probably 90% true. \u00a0Connor pointed out that “the choice between red and green isn’t as black and white as it might seem<\/em>.” \u00a0 For clarification, Tia Sophia’s chef Michelle “Mica” Chavez analogized that “the difference between a red chile and a green chile similar to the difference between a grape and a raisin. \u00a0One (red) is fresh and one is dry<\/em>.” \u00a0Chef Mica teaches courses on New Mexico cuisine at the Santa Fe School of Cooking. \u00a0She explained why chile in New Mexico is so different from chile grown in other regions, attributing the superiority of our chile to the hard, mineral-rich, packed soil of Hatch and other growing regions within the state. \u00a0“People come for the green, but they stay for the red<\/em>,” she quipped. \u00a0The Sunday Morning segment even included a brief cameo by New Mexico’s most famous methamphetamine chef Walter White.<\/span><\/p>\n

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My Friend Tuan Bui Adds Ingredients to the Satay Oxtail Hotpot at Pho Nho<\/strong><\/a><\/figcaption><\/figure>\n

There’s been an increasing tendency for talk show hosts across the airwaves to be alarmists, to pontificate ad nauseam about everything that’s wrong with America. \u00a0It’s become so divisive that one wonders whether the “United” in United States can survive such dramatic differences of opinion. \u00a0Albuquerque airwaves are blessed to have Terry Travis grace the air with an uplifting radio program that help listeners transition from a stressful work week to a pleasant weekend. \u00a0Every Saturday and Sunday morning from 7AM to 10AM you can catch Terry’s “The Weekend<\/strong><\/a>” program on 96.3 KKOB. \u00a0Her program focuses on events, activities and personalities that make New Mexico the enchanted place we all love. \u00a0On 17 December, one of Terry’s guests<\/strong><\/a> was your humble blogger whom you might discover is not really all that thrilling. \u00a0Fortunately, the banter between Terry and her outstanding producer Jerry Wright made my segment very enjoyable. \u00a0 <\/span><\/p>\n

Only one New Mexico restaurant landed on Yelp’s list of the Top 100 US Restaurants for 2022<\/strong><\/a>. \u00a0Surprisingly that restaurant isn’t from Albuquerque or Santa Fe, the most frequently recognized culinary cities in the state. \u00a0Instead, the Las Cruces rendition of DH Lescombes Winery & Bistro was listed as the 47th top restaurant in the country. \u00a0Yelp noted that DH Lescombes is known for “the baked brie drizzled with local lavender honey, which is served with the winery\u2019s Heritage Bellissimo sparkling wine, as well as the Pasta New Mexico with sauteed chicken breast and Hatch green chiles, which pairs nicely with their heritage pinot gris<\/em>.” \u00a0By the way, the top rated restaurant in the entire country is Cocina Madrigal<\/strong><\/a> in Phoenix, a restaurant my Kim and I visited in December, 2022.<\/span><\/p>\n

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What it’s Really Like to Take Gil’s Order at a Restaurant (Courtesy of BOTVOLR)<\/figcaption><\/figure>\n

Several foods are ubiquitous during the Christmas season in New Mexico. \u00a0Those include tamales, posole, green chile stew, mashed potatoes with red chile and…lime and gin coconut macaroons<\/strong><\/a>. \u00a0According to Readers Digest, lime and coconut macaroons are the Land of Enchantment’s best cookie. \u00a0Methinks the writer of this feature put too much gin in her recipe. \u00a0Martha Stewart, on the other hand, may have joined her friend Snoop Dog in enjoying cannabis-laced brownies. \u00a0Her choice for New Mexico’s favorite Christmas cookies<\/strong><\/a> are sugar cookies. \u00a0Hmm, maybe they couldn’t spell biscochitos.<\/span><\/p>\n

November, 2022<\/strong><\/h1>\n
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Habaneros, Carolina Reapers and Ghost Peppers (Grown by my Friend Bill Resnik Who Graciously Shares This Colorful Photograph.)<\/figcaption><\/figure>\n

Since 2007, Diners, Drive-Ins and Dives host\u00a0Guy Fieri has taken a fifteen-year long (and still going) cross-country road trip to visit some of America’s classic “greasy spoon” restaurants \u2014\u00a0diners, drive-ins and dives \u2014\u00a0that have been doing it right for decades. \u00a0He’s visited dozens of restaurants<\/strong><\/a> in Albuquerque and Santa Fe, but like much of the national media didn’t seem to recognize there is more to the Land of Enchantment than its two culinary capitals. \u00a0There’s also Ranchos De Taos, home to the Ranchos Plaza Grill<\/strong><\/a>. \u00a0Located next door to the world-famous San Francisco De Asis Catholic Church, the Plaza Grill prides itself on Northern New Mexico cuisine. \u00a0Very northern! \u00a0That means carne adovada made the Taos way–marinated pork medallions topped with chile caribe and ground red chile. \u00a0It means making everything in-house (except for sour cream).\u00a0 The Plaza Grill is renowned for its “bigger than your head<\/em>” sopiapillas which are available as an entree (stuffed with chicken) or dessert (with honey). \u00a0Guy Fieri jokingly chided his son Hunter for “shoveling<\/em>” his food, saying “it’s like trying to eat with the Tasmanian Devil<\/em>.” \u00a0Shout-out to my fellow Pe\u00f1asco Panther Clarence Vigil for managing to appear on camera several times and even getting in a good quote.<\/span><\/p>\n

With National Pastry Day coming up on December 9, Yelp scoured the country…or at least its databases to determine the best pastries in every state and province<\/strong><\/a>. \u00a0Pastries, by the way, don’t necessarily have to be sweet. \u00a0Savory examples include ham and cheese croissants and fried chicken biscuits. \u00a0There are actually seven types of pastries: puff pastry, short crust pastry, shortcrust, phyllo, rough puff pastry and choux pastry. \u00a0What you probably wanted to know is just where you can find New Mexico’s best pastry. \u00a0According to Yelp, you’ve got to go to Santa Fe’s Clafoutis<\/a><\/strong> to find it.<\/span><\/p>\n

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Hamborgesa from Taco H on Lomas<\/figcaption><\/figure>\n

The New Mexico Restaurant Association’s (NMRA) hospitality industry awards for 2022<\/strong><\/a> reminded diners that the Land of Enchantment’s restaurants are not only still standing, but continuing to serve their communities–not just memorable meals, but in service to others. \u00a0Earning the NMRA’s highest honor, Restaurateur of the Year<\/strong>, were Lawrence and Suzanna Beer of the Spinning Plates Group which owns Santa Fe restaurants Sazon<\/strong><\/a> and Sassella<\/strong><\/a>. \u00a0Fittingly, Sazon’s James Beard Award-Winning Chef Fernando Olea<\/strong><\/a> was named “Chef of the Year<\/strong>.” The Chef of the Year award recognizes chefs who provide excellent cuisine as well as excellent service. <\/span><\/p>\n

The Restaurant Neighbor Award<\/strong> honors a restaurant that is a good neighbor in their area and has had a significant impact on the community. This year\u2019s recipient was Matt DiGregory, owner of the famous Range Cafe<\/strong><\/a>. Managers are the heart of the operation; they oversee the success of the team with dedication and expertise. Santo Militello, Manager of Vernon’s Speakeasy<\/a><\/strong> was named the Manager of the Year. \u00a0<\/span><\/p>\n

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The Southwest Tuna Croissant From Roma Bakery & Deli<\/figcaption><\/figure>\n

Over the years, perhaps no Duke City chef has graced this space more than Chef Marc Qui\u00f1ones, erstwhile chef at Mas Tapas Y Vino<\/strong><\/a>. \u00a0Chef Qui\u00f1ones once again garnered national recognition as November, 2022’s “Chef of Chef Works<\/strong><\/a>.” \u00a0In a revealing interview, the passionate and indefatigable chef revealed his roots as a chef. \u00a0Just as this interview was published, it was announced that Hotel Andaluz, home to Mas Tapas Y Vino, had been sold and Chef Qui\u00f1ones would no longer serve as executive chef. \u00a0Thankfully Chef Richard Padilla has assumed executive chef duties thereby ensuring continuity and inventiveness of the outstanding menu we’ve all come to expect. \u00a0We look forward to Chef Padilla’s own creativity even as we wish Chef Qui\u00f1ones the very best.<\/span><\/p>\n

A political commercial during the 2022 mid-term elections claimed New Mexico is “last in everything good and first in everything bad<\/em>.” \u00a0If you read quality of life surveys, that statement certainly seems true. \u00a0<\/span>There just doesn’t seem to be any middle ground. \u00a0New Mexico ranks either near the top or near the very bottom. \u00a0Wallethub recently compiled a list of the most overweight and obese states in America<\/strong><\/a> and New Mexico ranked 24th–almost in the middle. \u00a0For what it’s worth, New Mexico ranked only 19th in obese and overweight prevalence. \u00a0<\/span><\/p>\n

October, 2022<\/strong><\/h1>\n
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Desserts From Joe’s Pasta House<\/strong><\/a>–Now Under New Ownership<\/figcaption><\/figure>\n

Shouldn’t national holidays be celebrated with a paid day off work? \u00a0Sadly, that’s not the case with National Taco Day on October 4th. \u00a0This holiday didn’t originate from some presidential decree or Congressional bill, but from a marketing campaign from\u00a0fast food chain Del Taco<\/strong><\/a>, which began celebrating in 2009. Since then, other restaurants, including those at the local and national levels, have begun to offer specials too. \u00a0In recognition of National Taco Day, Yelp compiled a list of its Top 100 Tacos in America<\/strong><\/a>. \u00a0If, like me, you believe this list has got to be replete with tacos from the Land of Enchantment, you’re going to be disappointed. \u00a0Only one of our state’s enhanced tacos made the top twenty–El Chile Toreado<\/strong><\/a> from Santa Fe. \u00a0Ranked nineteenth on Yelp’s list, it was actually rated lower than tacos from Hawaii and Alaska. \u00a0Two Albuquerque taquerias made the list (barely): El Paisa<\/strong><\/a> at #97 and La Reforma Brewery<\/a><\/strong> at #99. \u00a0I may just have to join conspiracy theorist who believe even Yelp’s selection process can be rigged.<\/span><\/p>\n

There are far more taquerias across the fruited plain than there are Peruvian restaurants, but the selection of two of the Land of Enchantment’s Peruvian pearls as among the 25 Best Peruvian Restaurants<\/strong><\/a> in the U.S. is no less impressive. \u00a0At #10 is Pollito Con Papas<\/strong><\/a>, the homey and wonderful gem owned and operated by Rene and Monica Coronado. \u00a0Far & Wide tells us “This mouthwatering hole-in-the-wall Peruvian restaurant is not to be missed. They\u2019re known for their chicken offerings especially, from the thigh and half chicken chimichanga served with hand-cut fries and aji sauce to the pollo saltado dish, a Peruvian classic stir-fried chicken, with red onion, tomato, white rice and fries<\/em>.” \u00a0Tied for number one–the very best Peruvian restaurant in the country–is Aji Restaurant<\/strong><\/a> from Taos. \u00a0Far & Wide gives Aji plenty of love: “Tied in the No. 1 spot, you can\u2019t go wrong at Aji Restaurant. From the service to the presentation to every bite of food, you\u2019ll be happy you stopped in. The trio of ceviches, yucca fries and empanadas are mouthwatering appetizers reviewers love. The traditional beef tenderloin stir-fry strips are a crowd-pleaser as well<\/em>.<\/span><\/p>\n

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Pickled Vegetables at K Style Kitchen<\/strong><\/a><\/figcaption><\/figure>\n

September was Hispanic Heritage Month. \u00a0The\u00a0Libbey Glass Company celebrated by featuring Chef Marc Qui\u00f1ones<\/strong><\/a> in its industry spotlight. \u00a0For the perpetually-in-motion executive chef at Mas Tapas Y Vino<\/strong><\/a>, food is a lifelong passion. \u00a0In a revealing profile, Chef Qui\u00f1ones admitted “I didn\u2019t choose the culinary industry, the culinary industry chose me<\/em>!” \u00a0Though he’s cooked in such culinary hotbeds as Manhattan;\u00a0Fountain Hills, Arizona; Kona, Hawaii; and New Orleans, Louisiana, he’s sincere in declaring “We have the best community anywhere<\/em>!” \u00a0Albuquerque has been good to Chef Qui\u00f1ones and he’s been good to New Mexico: “Immersing myself and our team into the heart of the local community is what I\u2019m all about. As a result of the most amazing relationships we have built with our locals, we have been able to experience a lot of special moments that continue to help expand our platform, which then in turn allows me to include and elevate as many of our younger cooks as possible<\/em>.”<\/span><\/p>\n

After 23 years of elevating Italian food and making Joe’s Pasta House<\/strong><\/a> Yelp’s Top Place to Eat in Albuquerque<\/strong><\/a>, Culinary Institute of America (CIA) graduate Joe Guzzardi and his beautiful better half Kassie have hung up their aprons for a very well deserved. \u00a0Joe’s is now in the capable hands of the Shariff family who won’t be making many changes to a successful formula. \u00a0Also retiring in October was Roque Garcia whose eponymous Roque’s Carnitas<\/strong><\/a> was a fixture at the Santa Fe Plaza for several decades. \u00a0Roque established a national profile for his absolutely delicious carnitas. \u00a0Another eatery known far-and-wide is Casa De Teresa’s Tamales<\/strong><\/a> in tiny Cleveland (New Mexico, not Ohio). \u00a0Teresa hung up her apron in September, but her tiny tamale shack reopened in October under the ownership of Roseann Blea, Matilda Chavez and Erika Regensberg. \u00a0Tamales are a Christmas tradition in the Land of Enchantment so the new owners have their work cut out for them.<\/span><\/p>\n

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The Italian with Fries from Central Bodega<\/strong><\/a><\/figcaption><\/figure>\n

When full-time professional travel bloggers Laurence and Jessica Norah write, you can trust that all content is based on their own first-hand travel experiences. \u00a0Although they’re based in Bath, England (one of my favorite towns in the United Kingdom), content on their blog Finding The Universe emanates from wherever they travel…and they travel quite frequently to Albuquerque. \u00a0When they do, they update their list of the Best Places to Eat in Albuquerque<\/strong><\/a>. \u00a0Their most recent list includes long-time favorites as well as relative newcomers: Sadie’s, the Indian Pueblo Cultural Centre (SIC), Los Poblanos, Farm & Table, The Dog House, Route 66 Diner, Scalo, Golden Crown Panaderia, Range Cafe, Church Street Cafe, Papa Felipe’s, The Grove, El Pinto, Owl Cafe, Vernon’s Speakeasy, The Frontier, and The Red Ball Cafe. \u00a0Their photographs and observations are fun to read. \u00a0<\/span><\/p>\n

After enjoying that list, visit the uniquely named Foodie Flash Packer for his list of 15 Must Try Albuquerque Restaurants<\/strong><\/a>. \u00a0Flash Packer has eaten his way across more than sixty countries over five continents so he’s got good food cred. \u00a0His conclusion: There are many reasons why Albuquerque is a great place to visit: its cultural charms, its wide range of shopping and dining choices, its dramatic scenery, access to the outdoors, and so much more. While Albuquerque is known as the \u201cCity Different,\u201d that\u2019s not the only thing that makes it unique. The cuisine here is some of the best in the world<\/em>! \u00a0 Santa Fe might take umbrage at its nickname being usurped, but you’ll enjoy perusing the list.<\/span><\/p>\n

September, 2022<\/strong><\/del><\/h1>\n
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Avocado-Swiss Burger From The Taos Diner<\/strong><\/a><\/figcaption><\/figure>\n

Funnel cakes for dinner, corn dogs to munch on while you walk, deep fried everything on a stick, chile cheese curds that bite you back…That caloric overindulgence has become part of the New Mexico State Fair experience.\u00a0 For many of us, the culinary climax of the Land of Enchantment’s most attended event is the Green Chile Cheeseburger Challenge.\u00a0 Six purveyors of New Mexico’s sacrosanct burger vied for the Challenge championship.\u00a0 When the smoke had cleared, Sparky’s Burgers and BBQ<\/strong><\/a> of Hatch won its second championship in five years.\u00a0 Slate Street Billiards, Bar and Grille<\/strong><\/a>, of Rio Rancho was a close runner-up while Big Mike\u2019s Burgers and More out of Belen earned the People’s Choice award.<\/span><\/p>\n

Similar to the State Fair’s Green Chile Cheeseburger Challenge, Santa Fe’s Green Chile Cheeseburger Smackdown<\/strong><\/a> has one simple goal: to determine the Best Burger in New Mexico.\u00a0 Sixteen restaurants from across the state compete for burger supremacy in a sell-out battle of burger brilliance.\u00a0 Albuquerque’s Tikka Spice<\/strong> <\/a>earned the Smackdown’s Triple Crown, clearing the slate with its spatula in earning the Secret Judges’ Award, Reining Chomp and People’s Choice.\u00a0 If, like me, you haven’t enjoyed one of Tikka Spice’s behemoth burgers, two words bear stating: why not?<\/span><\/p>\n

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Red Chile Cherry Pie from the Passion Pie<\/strong> <\/a>in Truth or Consequences<\/figcaption><\/figure>\n

During the sixteenth century, Rene Descartes posited the notion of dualism, the philosophical standpoint that reality is composed of both physical and non-physical substances. Dualism posited that the body is physical, while the mind is not, treating mind and body as separate entities.\u00a0 Contemporary worldview asserts that a bidirectional relationship exists between the mind and body and that the more we acknowledge these interactions and adopt a holistic approach to our health and well-being, the greater the potential for longevity.\u00a0 Psychology Today<\/strong><\/a> recently profiled an Albuquerque baker who knows the mind-body connection very well.\u00a0 Pratt Morales, long-time co-owner (with his son Chris) of the Golden Crown Panaderia<\/strong><\/a> believes he’ll live to be 130 years young.\u00a0 You’ll believe it, too, after reading the profile.\u00a0 Pratt is an 84-year-old going on 22 who’s as spry and fit mentally as he is physically. <\/span><\/p>\n

Chokol\u00e1 Bean to Bar<\/strong><\/a> a small-batch, organically crafted bean-to-bar chocolate maker from Taos received international acclaim again this year after winning bronze in the International Chocolate Awards Americas Competition, a competition that aims to find the best small-batch chocolate makers in different regions of the world.\u00a0 Chokla\u00a0 beating out 27 other competitors in the \u201cmicro-batch\u201d sections in the \u201cAmericas\u201d division of the International Chocolate Awards. Chokol\u00e1 has been featured in Food & Wine Magazine in its list of the top 50 chocolate makers in the U.S.<\/span><\/p>\n

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Women’s Room Sign at Urban Hotdog Company<\/strong><\/a><\/figcaption><\/figure>\n

It’s my joy and honor every day to celebrate New Mexico’s restaurants and the talented chefs and restaurateurs who prepare and serve fabulous food.\u00a0 Sadly, there wasn’t a lot of celebrating in September for aficionados of our state’s enchanting culinary culture.\u00a0 First came the fatal shooting in Albuquerque’s International District of Giovanni’s Pizzeria<\/strong><\/a> owner Rosario Zito, a beloved fixture for more than three decades in one of the city’s most revered pizzerias.\u00a0 Later in the month Robert Yacone was accused of murdering his wife Kimberly at their Las Cruces home.\u00a0 The Yacones owned and operated the heralded Forghedaboudit Southwest Italian<\/strong><\/a>.\u00a0 Lastly was the passing of longtime Santa Fe Chef Kim Muller, the founding chef at Izanami<\/strong><\/a>.\u00a0 Kim was very highly respected and beloved in the community.<\/span><\/p>\n

August, 2022<\/strong><\/h1>\n
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Truffle & Goat Cheese Pizza From M’tucci’s Moderno<\/strong><\/a><\/figcaption><\/figure>\n

“Executive Chef Marc Qui\u00f1ones\u2019 energy is infectious. I mean, how else could a husband and father of three boys not only be a marathon runner, but also a full-time chef? The man lives and breathes a perfect balance of adrenaline and endorphins. And good food<\/em>.” That may be the most accurate descriptor you’ll ever read about the indefatigable Executive Chef at Mas Tapas Y Vino.<\/strong><\/a> Alas, I can’t claim credit for having written it. Spiceology, a spice company that puts “chef-created blends into the hands of homecooks and better spices and raw ingredients on the shelves of professional kitchens across the globe<\/em>” recently interviewed<\/strong><\/a> Chef Qui\u00f1ones, revealing just what makes him tick. It’s a terrific read.<\/span><\/p>\n

Restaurants which earn the AAA Four Diamond distinction must provide an “upscale style and amenities with the right touch of service. <\/em>AAA Four Diamond restaurants are “Great for: A romantic getaway<\/em>.” Fewer than 700 restaurants–about 2-percent–of the nearly 32,000 AAA inspected and approved restaurants earn that distinction. In 2022, AAA added only seven restaurants<\/strong><\/a> from across the fruited plain to its list. Two of those seven are based in Santa Fe. One of those seven is Sazon, helmed by James Beard award-winning chef Fernando Olea<\/strong><\/a>. Sazon had previously earned four consecutive Four Diamond awards from 2017-2019, but a fire in April 2019 caused it to drop off the list. Here’s betting Sazon won’t drop off again. The other new addition was Sassella<\/strong><\/a>. Santa Fe, by the way, has ALL of New Mexico’s four AAA Four Diamond restaurants. The other two are Geronimo<\/strong><\/a> (since 2004) and Terra<\/strong><\/a> at Four Seasons Resort Rancho Encantado (since 2009)<\/span><\/p>\n

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A Mug of Coffee From Gutiz<\/strong> <\/a>in El Prado, My Favorite Restaurant in New Mexico for Breakfast<\/figcaption><\/figure>\n

Who better than Chef Fernando Olea, a longtime resident of Santa Fe to give Sunset readers an “Insiders Guide to Santa Fe<\/strong><\/a>?” The 2022 James Beard “Best Chef: Southwest” award-winner not only named his favorite restaurants in the City Different, he shared best bets for what to do, where to stay and even where to shop. For casual fare, Chef Olea recommends you “head to Tomasita\u2019s<\/a> <\/strong>for \u201cclassic Northern New Mexican cuisine,\u201d including \u201cthe best frozen margaritas and swirls\u201d (or a margarita with sangria). Keep the party going at Maria\u2019s New Mexican Kitchen,<\/a> <\/strong>where you\u2019ll find 150 different margaritas. More formal options abound at Geronimo Restaurant<\/a>, <\/strong>a landmark with \u201celegant decor and romantic ambiance.\u201d Stop by Restaurant Mart\u00edn<\/a> <\/strong>to experience James Beard nominated chef Martin Rios\u2019 \u201cprogressive American cuisine<\/em>.\u201d<\/span><\/p>\n

On average, there are 280 <\/em>sunny days per year in Albuquerque (compared to the US average of 205 sunny days). Kenneth Armijo, a third generation chile farmer turned engineer at Sandia National Laboratories who normally works on large-scale industrial processes decided to harness the power of the sun to roast chiles<\/strong><\/a>. “Using several sacks of chiles provided by his father, Armijo got to work. By setting up a traditional steel-drum tumbling roaster at the top of a facility tower at Sandia and focusing dozens of heliostats, or mirror-like devices, on it, he was able to maintain consistent roasting temperatures of around 900\u00b0 F. Not only did the solar-roasted chiles cook in six minutes, but they also sported a more uniform level of caramelization compared to the traditional way. In an informal comparison, taste-testers preferred the flavor of the sun-roasted Socorro chiles. Armijo believes there could be a future where these kinds of solar cookers could become more modular and widely available<\/em>.”<\/span><\/p>\n

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Gyros from Jerusalem: A Taste of the Holy Land<\/strong><\/a><\/figcaption><\/figure>\n

New Mexico consistently ranks at the very bottom of virtually every quality of life category you can think of. Here’s another one denizens of the Land of Enchantment won’t be bragging about: New Mexico has been ranked by MSN as the “Unfriendliest State in America<\/strong><\/a>.” MSN confirms that even a survey conducted by a local television station seems to affirm MSN’s rankings: “KRQE, a local news station in New Mexico, conducted a study that showed that their own state was the one that drew up short when it came to livability and friendliness. New Mexico performed poorly in several areas, including having the highest percentage of the population living in poverty, the lowest income growth, the lowest population aged 25 and older with a high school diploma or higher, and the highest crime rate<\/em>.” At least we have sunshine. <\/span><\/p>\n

July, 2022<\/strong><\/h2>\n
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Mixed Berry Pie with Soft Ice Cream from Vinaigrette<\/strong><\/a><\/figcaption><\/figure>\n

In 2006 when my Kim and I visited Matilda’s Restaurant<\/strong><\/a> in Espa\u00f1ola, I pondered if owner Matilda Guillen was the inspiration for one of New Mexico’s official state songs. \u00a0Former Lieutenant Governor Roberto Mondragon extolled in a rich timbre, the incomparably beauteous flowers of The Land of Enchantment\u2013its women: \u201clindas mujeras que no tiene igual.” \u00a0<\/em>Matilda was a spry 81 years young when we first met her. \u00a0Though we never returned to her eponymous restaurant, it still crushed me when I read she had passed away<\/strong><\/a> on 3 July 2022 at 96-years young. \u00a0Matilda fed a lot of New Mexicans during her all-too-brief but beautiful life. \u00a0She’ll be greatly missed.<\/span><\/p>\n

For centuries, the Navajo people tended flourishing peach orchards across the Four Corners area, where New Mexico, Utah, Arizona, and Colorado converge. \u00a0In 1863, the U.S. government ordered the Navajos to leave their cherished homeland. \u00a0 When they refused to leave, Colonel Christopher \u201cKit\u201d Carson was ordered to slaughter their livestock, massacre any resistors, and burn their crops, notably their thousands of peach trees. One American troop\u00a0<\/span>claimed to have destroyed more than 3,000 peach trees including what one captain described as \u00a0“500 \u201cof the best peach trees I have ever seen in the country, every one of them bearing fruit.\u201d \u00a0When she learned about the peach trees which once flourished in the Navajo Reservation, Gallup Native and proud Navajo Reagan Wytslucy began a quest to restore the orchards. \u00a0Her quest is chronicled in a magnificent Atlas Obscura feature<\/strong><\/a>.<\/span><\/p>\n

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Lemon-Sesame Scone From The Acre<\/strong><\/a><\/figcaption><\/figure>\n

Atlas Obscura also introduces readers to the only alien-themed McDonald’s<\/strong><\/a> in the country. \u00a0It won’t surprise you to learn that McDonald’s is located in Roswell, New Mexico where an extracurricular encounter of the third kind occurred in the 1940s. \u00a0Atlas Obscura described\u00a0“a city where everything (even street lamps and mail boxes) is inspired by tales of the Roswell Incident, the McDonald\u2019s, as is their wont, fits right in<\/em>.” \u00a0It goes on to describe “UFO-shaped exterior burns neon in the evenings and shines like space metal in the day. The interior of the \u201cship\u201d holds the massive play place which is similarly space-themed, complete with the mascots in space suits.”<\/em><\/span><\/p>\n

The Strategist purports to “surface the most useful, expert recommendations for things to buy across the vast e-commerce landscape.” \u00a0<\/em>One of the most satisfying purchases you can make is an experience. \u00a0Writer Natasha Pickowicz “hadn\u2019t taken a real vacation since 2018 until she and her boyfriend spent six days driving <\/em>around northern New Mexico<\/strong><\/a> in early spring<\/em>.” \u00a0Their vacation included visiting salubrious hot springs, enjoying green chile on virtually everything, dining at James Beard-nominated restaurants such as La Guelaguetza<\/strong><\/a> in Albuquerque, healthful mineral baths and staying at an Earthship in Taos. \u00a0<\/span><\/p>\n

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Whiptail Burger from Whiptail<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

The age-old debate as to whether hamburgers and hot dogs are sandwiches resurfaced when the July\/August edition of Reader’s Digest included a feature listing “the best sandwich in every state.” \u00a0While most states can boast of “conventional” sandwiches, the Land of Enchantment apparently has only on worthy sandwich–the green chile cheeseburger. \u00a0Reader’s Digest indicated “green chile is practically synonymous with New Mexican cuisine, so much so that the pepper is also called New Mexico green chile. \u00a0So, it’s no surprise that you’ll find it topping burgers all along the state’s<\/em> Green Chile Cheeseburger Trail<\/strong><\/a>.”<\/span><\/p>\n

June 2022<\/strong><\/h1>\n
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Chef Fernando Olea, New Mexico’s Most Recent James Beard Award-WInning Chef<\/figcaption><\/figure>\n

Standing behind the rostrum Chef Fernando Olea<\/strong><\/a> could have passed for a Hollywood actor celebrating an Oscar win for his performance in a western. \u00a0In essence, the soft-spoken chef was accepting his vocation’s equivalent of an Academy Award. \u00a0 Earning “Best Chef – Southwest” recognition from the James Beard Foundation was the culmination of a stellar career that has seen the Mexico City-born chef enthrall City Different diners with spectacular culinary fare since 1991. \u00a0With a repertoire of traditional new world and contemporary cuisine executed to absolute perfection every time, Chef Olea has made Sazon<\/strong><\/a>, his newest endeavor, a destination restaurant. \u00a0Getting a seat at his magnus opus just got tougher (serves me right for having put it off for so long). \u00a0\u00a0<\/span><\/p>\n

New Mexico Magazine has long recognized that the Land of Enchantment’s culinary culture is an essential element of the state’s enchanting charm. \u00a0Increasingly the magazine has showcased that culinary culture in gripping features, several of which were recognized by the The International Regional Magazine Association (IRMA). \u00a0IRMA recently\u00a0heralded<\/strong><\/a> New Mexico Magazine for excellence in writing, photography, art direction, and digital presence. \u00a0Among the sixteen awards the magazine earned was “Best Food Feature” for a piece titled “What We’re Eating Now,” a compendium of ways that the pandemic changed our restaurant and home-cooking options.<\/span><\/p>\n

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Blue Corn Pancakes and Fried Chicken From The Range<\/strong><\/a> (Photo Courtesy of Bruce “Sr Plata” Silver)<\/figcaption><\/figure>\n

When dining with my Kim, should she ask me which seat I’d like, my response is always “the best seat in the house is where I can look at you<\/em>.” \u00a0It keeps me out of the doghouse for a few hours. \u00a0Travel Awaits, an online presence\u00a0dedicated to the 50+ (I’ve got eleven years to go) traveler who\u2019s ready to cross a few items off their bucket list, polled its readers about the top restaurants with a view<\/strong><\/a>. \u00a0“Voted the most breathtaking dining experience by readers, at 10,300 feet above sea level, <\/em>TEN 3<\/a><\/strong> is truly a magical setting. Sitting at the top of Sandia peak, visitors enjoy the epic scenery of the Sandia Mountains and the valley below. To get to TEN 3, visitors can take the Sandia Peak Tramway, or if you\u2019d rather hike, take Ellis Trailhead and enjoy a 1.5-mile hike up to the restaurant.<\/em>” \u00a0<\/span><\/p>\n

If reading Gil’s Thrilling… lengthy missives doesn’t remedy your insomnia, maybe you should start eating pistachios before bedtime. \u00a0Pistachios have proven to be one of the best aids to help people sleep. \u00a0Among nuts (no, not the ones in Washington, D.C.), pistachios have the highest melatonin content. \u00a0Pistachios are also rich in tryptophan which also helps with mood, well-being and happiness. \u00a0Tryptophan helps decrease the time to fall asleep. \u00a0The third reason pistachios before bedtime can help you fall asleep more easily is their magnesium content. \u00a0Magnesium has been shown to decrease symptoms of insomnia, improve sleep efficiency, sleep time and sleep onset. \u00a0If all this science is making you sleepy, after your nap make sure to read about the world’s largest pistachio<\/strong><\/a>. \u00a0Hint: It’s in New Mexico. \u00a0<\/span><\/p>\n

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Jini Dosa From Naan & Dosa<\/a> on Wyoming<\/figcaption><\/figure>\n

If pistachios don’t do the trick, try tuning in to KKOB radio (770AM or 96.3FM)\u00a0at 8:45 on Saturday, July 2nd, 2022 when the enthralling Terry Travis<\/strong><\/a> interviews your favorite restaurant review blogger. \u00a0Terry’s The Weekend program is well worth getting up early to listen to. \u00a0It’s a wonderful escape from politics. Settle down with a cup of coffee for good conversation and a few laughs. \u00a0She’ll do her best to make even me sound interesting.<\/span><\/p>\n

May, 2022<\/h1>\n
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Raspberry Flan and Carrot Cake from Yumminess by G<\/figcaption><\/figure>\n

Clergyman Henry Ward Beecher believed “We only see in a lifetime a dozen faces marked with the peace of a contented spirit.”<\/em> Maybe he should have attended the Albuquerque Journal\u2019s 2022 Spirit of New Mexico awards luncheon where a dozen New Mexicans who make a difference in the community were honored. Among the dutiful dozen was restaurateur Marie Yniguez<\/strong><\/a>, a first-time nominee for the James Beard Foundation’s “Best Chef – Southwest” Award in 2022. In an interview with the Journal, Marie urged everyone “when you see a need, offer a hand<\/em>.” It’s that generosity that makes New Mexico special<\/em>,” she said.<\/span><\/p>\n

“America is home to some of the strangest food ever known to man. And even though it might not be the most exotic of flavors or outrageous textures, it is simply shocking for many other reasons. Somehow the American people have taken every food and done something crazy with it<\/em>.” That’s the contention of parentinfluence.com who published an article with maps that portray the U.S. more accurately<\/strong> <\/a>than anything we learned in school. New Mexico’s weirdest food according to one map was a green chile sundae (undoubtedly from Caliche’s<\/strong> <\/a>in Las Cruces and Alamagordo). Among the other interesting (and hilarious) maps is one depicting the state-related Halloween costume for each state. Would you believe “sexy meth cook” for New Mexico?<\/span><\/p>\n

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Greek Pizza from Hopper<\/strong> <\/a>in Rio Rancho<\/figcaption><\/figure>\n

Writing for the June, 2022 edition of New Mexico Magazine, Chef Johnny Vee celebrate two “adventurous chefs<\/em>” who have “combined cuisines to create new delights<\/em>,” specifically “Asian and Southwestern flavors<\/em>.” One of the restaurants featured is Albuquerque’s Cafe Nom Nom<\/strong><\/a>, a Gil’s Thrilling…favorite. Chef Nam Thai Tran “has fun combining Vietnamese flavors with New Mexican favorites<\/em>. Among those listed on the article is the Saigon Street Quesadilla, housemade green chile kimchi, bean sprouts, hoisin and sriracha sauces, and cilantro, mint, and black sesame seed garnishes. It, too, is a Gil’s Thrilling favorite.<\/span><\/p>\n

TABLE Magazine New Mexico<\/strong><\/a>, a new food- and drink-oriented publication, has started circulating around Santa Fe and Albuquerque. Here’s how The Santa Fe New Mexican article describes the magazine: “The first issue is a primer on Santa Fe, spotlighting businesses, museums and road trips that define literary Santa Fe, folk art Santa Fe, Hispanic Santa Fe and Native American Santa Fe. A calendar of events is featured, abundant recipes are shared, and photo pages of dishes from high-profile Santa Fe restaurants are offered. The opening pages have a grab bag of \u201cfresh finds, places to go, get in the know<\/em>.\u201d <\/span><\/p>\n

April, 2022<\/strong><\/h1>\n
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New Mexico Magazine, April 2022<\/figcaption><\/figure>\n

If you don’t already have a copy of the May, 2022 edition of New Mexico Magazine, you might still be able to pick one up at your favorite purveyor of quality reading material.\u00a0 The cover showcases the Pajarito Brewpub & Grill’s green chile pub burger, “one of 20 green chile cheeseburgers burgers you need to try right now<\/em><\/strong><\/a>!” That list doesn’t include all the usual suspects nor is it exclusively Albuquerque- and Santa Fe-centric.\u00a0 The cover article describes how New Mexico became the undisputed champion of the sacrosanct green chile cheeseburger<\/strong><\/a>.\u00a0 Several culinary luminaries (including scintillating four-time James Beard award-winning author Cheryl Alters Jamison<\/strong><\/a>) weighing in on what makes a great green chile cheeseburger.\u00a0 <\/span><\/p>\n

There are several reasons Chef Fernando Olea<\/strong><\/a> is my favorite Santa Fe chef.\u00a0 \u00a0New Mexico Magazine gave me yet another reason.\u00a0 In discussing the green chile cheeseburger at his much-missed Bert’s Burger Bowl, Chef Olea lambasted a spice I’ve long maintained has no business near chile.\u00a0 “We used Hatch chile, roasted and diced.\u00a0 We cooked it on the stove with onions, garlic, some oregano.\u00a0 No cumin.\u00a0 Cumin is in Texas cuisine, and they think that’s the only spice that exists<\/em>.”\u00a0 \u00a0<\/span><\/p>\n

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Cannoli From Joe’s Pasta House<\/strong><\/a><\/figcaption><\/figure>\n

Saul Goodman, Albuquerque’s favorite lawyer (with apologies to Ron Bell) and his associates returned to AMC’s airwaves for the sixth and final season of Better Call Saul. The season’s premier episode included a visit by Saul and his fetching wife Kim Wexler to El Camino, a popular New Mexican restaurant on North 4th. It probably wasn’t lost on fans of the Breaking Bad franchise that El Camino was also the name of the 2019 Breaking Bad movie featuring Aaron Paul.\u00a0 The sopaipillas the enigmatic Ms. Wexler was enjoying looked fabulous.<\/span><\/p>\n

The erudite and entertaining Albuquerque Journal staff writer Elaine Brise\u00f1o’s bi-monthly column “What’s In a Name<\/a><\/strong>” took a different fork in the road–a fork that led to one of the state’s most delicious and sacred foods.\u00a0 In addition to providing a short history on how Hatch got its name, Elaine\u00a0 explains why it’s considered the capital capital of chile.\u00a0 Elaine concedes that “delicious chile hails from many parts of the state, but more than anything, people associate New Mexico chile with Hatch. One might even argue it\u2019s the only reason most of us can find Hatch on a map<\/em>.”\u00a0 She goes on to explain that Hatch is “named for Gen. Edward Hatch, a Civil War veteran who later led a regiment of African American troops known as Buffalo Soldiers<\/em>.”\u00a0 Very interesting, to be sure, but who among us doesn’t want to read (and eat) more chile.<\/span><\/p>\n

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Sweet Teriyaki Chicken Wings From Wing It Up<\/strong><\/a>–One of Albuquerque’s Very Best Food Trucks Opening Soon as a \u00a0Brick and Mortar Restaurant in the Downtown Area<\/figcaption><\/figure>\n

How far would you go for New Mexican food? \u00a0Scintillating four-time James Beard award-winning author Cheryl Alters Jamison<\/strong><\/a> and her friends drove all the way to Tulsa, Oklahoma. \u00a0That’s a 650 mile drive from her Tesuque home, a grueling nine and a half hours. \u00a0If you’re wondering why anyone would go all the way to Tulsa for New Mexican food, it might help to understand that the destination restaurant Cheryl and friends visited has its roots in Santa Fe. \u00a0For 27 years–from 1972 to 2000, La Tertulia fed City Different diners with authentic, made-from-scratch New Mexican food. \u00a0Two decades after Chef Kevin Nashan’s grandparents shuttered their Santa Fe restaurant, he took the recipes his grandparents and parents popularized and introduced them to his Oklahoma home. \u00a0Cheryl raved about La Tertulia reborn. \u00a0Now, if only I could convince my Kim we need to visit Tulsa.<\/span><\/p>\n

March, 2022<\/strong><\/h1>\n
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Grilled Pork Banh Mi from Saigon City<\/strong><\/a><\/figcaption><\/figure>\n

\u201cI knew I should’ve taken that left turn at Albuquerque<\/em>.\u201d Bugs Bunny may have uttered that statement in a number of Warner Brothers cartoons, but Guy Fieri, host of the Food Network’s Diners, Drive-Ins and Dives decided instead to visit for a while. \u00a0In an episode titled “Meaty, Cheesy and Sweet<\/em>” which first aired March 4, 2022, the Mayor of Flavortown dined at Guava Tree Cafe where he enjoyed “lights out Latin<\/em>.” \u00a0The “lovechild of Colombian born Diego Barbosa” <\/em>and co-owner Anna Cuyo is “putting out big flavor from a kitchen the size of a postage stamp.<\/em>” \u00a0Barbosa explained that the Guava Tree Cafe serves Latino Miami-style food and blew Fieri away with a pernil sandwich and a vegetarian arepa, two of the 22 items on the menu. \u00a0 <\/span><\/p>\n

Vegan and vegetarian restaurants have been exploding across the Duke City. \u00a0One of them, The Acre<\/strong><\/a>, was featured on Diners, Drive-Ins and Dives. \u00a0It may surprise you to learn that Triple D host Guy Fieri is a huge fan of vegan and vegetarian cooking, having been introduced to it by his late sister Morgan. \u00a0Chef Sean Weed surprised Fieri by admitting “no, not at all<\/em>” when asked if he was vegetarian or vegan. \u00a0Chef Weed indicated he wanted to do something innovative, but comfortable and familiar. \u00a0He’s an advocate for doing a couple meals a week without meat. \u00a0Chef Weed’s take on vegetarian meatloaf, a melange of ingredients, blew Fieri away with its umami and flavor. \u00a0“It’s really good<\/em>,” Fieri declared. \u00a0The buffalo cauliflower wings with vegan ranch dressing “eats like a really good chicken tender<\/em>” according to Fieri who called the dish “indulgent<\/em>.” \u00a0He summed up his experience: “If you can’t find something to eat at Acre, you’re just not hungry<\/em>.”<\/span><\/p>\n

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Pepperoni Pizza Pin Wheels from Davido’s<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

The recent announcement from the James Beard Foundation heralded finalists for the\u00a02022 Restaurant and Chef Awards<\/strong><\/a>. \u00a0Among the five honorees for Best Chef-Southwest (Arizona, New Mexico, Nevada, Oklahoma)\u00a0<\/span>are three of New Mexico’s very finest. With the Beard Foundation having created a Best Chef-Texas category, our chefs no longer have to compete with chefs from the Lone Star State. \u00a0That means \u00a0Santa Fe Chefs Fernando Olea<\/strong><\/a> of Sazon and Martin Rios of Restaurant Martin<\/strong><\/a> along with Albuquerque’s Salazar Brothers of La Guelaguetza<\/strong><\/a> have a very good shot at Best Chef glory. \u00a0<\/span><\/p>\n

My friends Mike and Ken used to tell me I was too grounded in reality. \u00a0In their eyes that was the only explanation for me not liking Star \u00a0Wars or any of the superhero movie genre. \u00a0Don’t tell them that my favorite show over the past two years has been\u00a0Resident Alien<\/strong><\/a>, a SciFi channel original about a crash-landed alien who takes on the identity of a doctor in the small Colorado town of Patience. \u00a0In a recent episode, the mayor’s wife brought him tacos for lunch. \u00a0The mayor (sort of) took a dig at Albuquerque in expressing his gratitude for the tacos: “Thank you. \u00a0Oh, my God. \u00a0No, this isn’t even Albuquerque. We’re in Mexico. \u00a0I’m literally eating from a taco truck parked at a Mayan temple<\/em>.” \u00a0Hmm, maybe the mayor of Patience, Colorado needs to visit Albuquerque which can boast of tacos so good, you, too, might swear they come from a food truck parked at a Mayan temple.<\/span><\/span><\/p>\n

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Meatball Sub From Dion’s<\/strong><\/a><\/figcaption><\/figure>\n

Chicago transplant Maggie Hennessy, now a resident of Southern New Mexico, may have discovered the “most delicious chiles you’ll find anywhere<\/em>” but homesickness continued to gnaw at her until she decided to incorporate Hatch’s finest into her “home base.” That “home base” is the “simplest foundational pasta sauce<\/em>” to which Maggie incorporated chiles: “The chiles are bright and a little tangy; let’s add more lemon juice. There’s savory depth from the roasting, too; let’s up the umami with a Parmesan rind. They’re earthy, grassy even. What makes me think of grass? Sheep! Sheep live around here, too. Let’s finish with salty, funky Pecorino.”\u00a0 <\/em>She shared the recipe for her pasta dish on a Salon article titled “My pasta myself:\u00a0 Forging a home in New Mexico through Hatch green chile pasta<\/strong><\/a>.”\u00a0 Maggie summed up the versatility of chile and her newfound comfort in using it: “The point is, I’m safe here; I know my way. So I let the chiles lead<\/em>.”\u00a0 <\/span><\/p>\n

Atlas Obscura, whose mission is to “inspire wonder and curiosity about the incredible world we all share<\/em>” invites readers to Eat Across Route 66<\/strong><\/a>, the “Mother Road”\u00a0 which spans 2,400 miles, crosses eight states and three time zones.\u00a0 Though literally hundreds of eateries dot the fabled highway, Atlas Obscura singled out only one from each state.\u00a0 New Mexico’s honoree was the Indian Pueblo Kitchen<\/strong> in Albuquerque.\u00a0 Here’s what the piece has to say: “While other items on this list might claim to be classic Americana, this is the only spot making this land\u2019s original food. At the Indian Pueblo Kitchen, chefs serve dishes that celebrate the culinary heritage of New Mexico\u2019s Pueblo people prior to Christopher 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 crus<\/em>t.”<\/span><\/p>\n

February, 2022<\/strong><\/h1>\n
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James Beard Best Chef – Southwest Nominee Marie Yniguez of Albuquerque’s Bocadillos<\/strong> <\/a>and My Moms<\/strong><\/a><\/figcaption><\/figure>\n

The James Beard Awards are often referred to as the Academy Awards of the culinary world.\u00a0 Not only do they recognize exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, in 2020 the James Beard Foundation began placing a greater emphasis on “a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive<\/em>.”\u00a0 The Land of Enchantment has been well-represented in James Beard award nominations with 2022 being no exception.\u00a0 <\/span><\/p>\n

Among the five semi-finalists for the Best Chef: Southwest award are the Salazar Brothers from La Guelaguetza<\/strong><\/a> and Marie Yniguez from Bocadillos<\/strong> <\/a>both from Albuquerque. Santa Fe has three semi-finalists: Ahmed Obo from Jambo Cafe<\/strong><\/a>, Fernando Olea<\/strong> <\/a>from Saz\u00f3n and Mart\u00edn Rios from Restaurant Mart\u00edn<\/strong>.<\/a> New Mexico’s semi-finalists will be competing with chefs from Arizona, Oklahoma and Nevada.\u00a0 In the Outstanding Baker category, Nobutoshi \u201cNobu\u201d Mizushima and Yuko Kawashiwo from Ihatov Bread and Coffee<\/strong> <\/a>in Albuquerque are nominated.\u00a0 Zacatl\u00e1n Restaurant<\/strong> <\/a>in Santa Fe is the lone New Mexico representative in the Best New Restaurant category.<\/span><\/p>\n

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Artichoke Dip with Crostinis From Chef Chacon’s Pancake House<\/strong> <\/a>in Bernalillo<\/figcaption><\/figure>\n

If you tuned in to the Food Network’s Diners, Drive-Ins and Dives on Friday, February 25th, 2022, and hadn’t already been familiar with the Albuquerque Asian inspired fusion restaurant named Kitsune, you probably got the impression from Guy Fieri’s lavish praise that Kitsune is a long-time resident of Flavortown. \u00a0 In truth, Kitsune<\/strong><\/a> went from food truck to brick and mortar restaurant to an appearance on Triple D in a span of less than three years. \u00a0In the restaurant world that’s warp speed. \u00a0Fieri fell in love with Kitsune’s inventive\u00a0pork belly bowl and jackfruit burrito, rating the latter 9.5 out of 10. \u00a0He recommended Kitsune bottle its absolutely delightful Kitsune sauce and just couldn’t get enough of the inventive cuisine that titillated his taste buds.<\/span><\/p>\n

The dynamic, hyper-energetic husband-and-wife duo Keith Allen and Felicia Masias are back with their over the top second season of “Enchanted Restaurants of Albuquerque<\/strong><\/a>.”\u00a0 Season two<\/strong> <\/a>features some of the Duke City’s most enchanting restaurants: the legendary Grandma’s K&I Diner<\/strong><\/a>, Soo Bak Seoul Food<\/strong><\/a>, Kamikaze Kitchen<\/strong><\/a>, Vernon’s Speakeasy<\/strong><\/a>, The Ivy Tea Room<\/strong><\/a>, Low Rider Beef Jerky<\/strong><\/a>, and The Rancher’s Club of New Mexico<\/strong><\/a>.\u00a0 Take a virtual tour and get to know the personalities who bring you some of the best food the city has to offer.<\/span><\/p>\n

\"\"
A “Six Pack” of Donuts From Two Brothers Donuts<\/strong><\/a><\/figcaption><\/figure>\n

When Food & Wine asked “Is this the best burger on the Internet<\/em>?”, they were asking specifically about Hatch Chile Smash Burgers.\u00a0 Food & Wine’s answer was a resoundingly indecisive “We think so<\/em>.”\u00a0 The Hatch Chile Smash Burger was the first burger featured in an article titled “20 Next-Level Cheeseburgers to Master.<\/strong><\/a>”\u00a0 The full recipe–calling for two tablespoons roasted, peeled, and chopped Hatch chiles (from fresh or thawed frozen chiles) as well as six tablespoons Hatch Chile Salsa–may have you reaching for your spatula and maybe a drool cloth.<\/span><\/p>\n

New Mexico has two official state vegetables<\/a><\/strong>–chile and frijoles so why is it most of us don’t associate the Land of Enchantment with being vegan-friendly.\u00a0 Maybe it’s because we enjoy chile and frijoles with tortillas and sopaipillas (made with lard?\u00a0 In compiling a list of “The Most Vegan Cities for Your Midwest to Southwest Travels<\/strong><\/a>,” Thrillist discovered New Mexicans may be missing out, noting that Albuquerque has “a quickly growing list of veg-friendly and fully-vegan establishments. \u00a0<\/em>Thrillist advises\u00a0“Start your chile-infused culinary adventure at Vegos ABQ<\/a>, where you can choose from the red chile jackfruit burrito; the potato, pinto bean, and green chile-stuffed bosque burrito; or the generous enchilada plate, topped with your choice of chile sauce.”<\/em><\/span><\/p>\n

January, 2022<\/strong><\/h1>\n
\"\"
Birria Burger From Don Choche Tacos & Cerveza<\/strong><\/a><\/figcaption><\/figure>\n

At a time when mendacious media and prevaricating politicians have made skepticism so pervasive, the notion of attempts to predict the future (even the weather) is often met with derision, conjuring images of fortune tellers and charlatans. In truth some people are so au courant as well as attuned to emerging trends that we should all take heed. \u00a0Forbes compiled a list of 34 such culinary Nostradamuses and asked them to make food predictions for 2022<\/strong><\/a>. \u00a0Among the sage soothsayers was David Ruiz, executive chef of Vara Winery & Distillery <\/a><\/strong>in Albuquerque. \u00a0Chef Ruiz believes two food trends will be seen in 2022: “With the supply chains in shambles, we will see lab-grown chicken in grocery stores and adopted into casual and fine dining restaurants by the end of the year. We will also see the rise of specialty mushrooms on menus across the country as mushroom farming has become more popular especially here in the southwest region.” \u00a0<\/em>Stay tuned. \u00a0(Courtesy of photographer extraordinaire Bruce Terzes<\/strong><\/a>)<\/span><\/p>\n

In 2021 researchers at the University of Michigan made the audacious proclamation that eating a single hot dog can take 36 minutes off of a human’s life. \u00a0If eating two hot dogs means missing a single episode of The View, I’m in. \u00a0Besides what’s life without hot dogs, one of the things that best defines both summer and America. \u00a0Matt Bernabe’s outstanding Albuquerque restaurant Urban Hotdog Company<\/strong><\/a> has made the comfort food exemplar a unique mash-up. \u00a0Urban Hotdog Company was recently showcased on the Cooking Channel series “Food Paradise.” \u00a0In an episode titled “Retro Remix,” comfort food classics such as the hotdog were spotlighted. \u00a0If you missed it because your cable channel doesn’t carry the Food Channel, I’ll invite you to join me at the Urban Hotdog Company where we can celebrate hot dog heaven for ourselves.<\/span><\/p>\n

\"\"
Prosciutto and Manchego From M’Tucci’s Italian<\/strong><\/a><\/figcaption><\/figure>\n

Spiked blonde coiffeur and red Camaro in tow, Guy Fieri, the Mayor of Flavortown made a triumphant return to the Duke City where an episode of the Food Network’s Diners, Drive-Ins and Dives showcased the Red Rock Deli<\/strong><\/a>, an authentic Polish deli and true hole-in-the-wall. \u00a0Fieri praised the Eastern European menu as well as the attached grocery section which allow for you to take home the goodness for later. \u00a0Owner Mark Toczek and his Ukraine-born bride Alisa prepared stuffed cabbage and Weiner schnitzel for Fieri who called the “ten times tender<\/em>” schnitzel among the best he’s had. \u00a0Though Eastern European cuisine isn’t what you might think of when mentioning Albuquerque, Fieri assured viewers that the Red Rock Deli is the real deal.<\/span><\/p>\n

January 22nd may be “National Hot Sauce Day, but it’s just another day for salsa swilling New Mexicans who consume salsa picante every single day. \u00a0Online grocery delivery and pickup giant, Instacart, set out to find how Americans feel about the condiment. “With more than 1,000 hot sauce products to choose from on the Instacart marketplace, customers last year purchased a whopping 444,854 gallons of their favorite fiery sauce, which goes a long way considering a typical serving size is only one teaspoon<\/em>.\u00a0Using Instacart purchase data from December 2020 through November 2021 and Harris Poll survey data of 2,025 adult Americans in December 2021, the ecommerce platform has revealed the most popular hot sauce in each state<\/strong><\/a> in America, along with the top 10 hot sauces in the nation<\/em>.” According to the hot sauce “heat” map, New Mexicans ranked behind North Dakota in the number of ounces per customer at 4.4 ounces. \u00a0In truth, so many of us make our own salsa that we don’t need to purchase it from Instacart or any other purveyor. \u00a0(Courtesy of my publicist BOTVOLR)<\/span><\/p>\n

\"\"
Quarter Chicken From Roti NM Rotisserie Chicken<\/strong> <\/a>at the Sawmill Market (Review Pending)<\/figcaption><\/figure>\n

For years, readers of Gil’s Thrilling…have shared anecdotal evidence about the origin of “Christmas” as the answer to New Mexico’s “official state question: red or green.” \u00a0Since youth, seasoned citizens recall having heard “Christmas” all year round at their favorite New Mexican restaurants, but no source has claimed outright to have originated that response. \u00a0That is, no one but Nick Maryol, owner of Tia Sophia’s in Santa Fe. \u00a0According to the veteran restaurateur, the term “Christmas” was coined in the 1980s<\/strong> <\/a>by long-time waitress Martha Rotuno. \u00a0Apparently when customers couldn’t make their mind which to have, she urged them to “have them both–it’s Christmas.” \u00a0 \u00a0There’s a plaque at the restaurant commemorating the event. \u00a0Can anyone beat the 1980s?<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

New Mexico’s restaurant owners ended 2022 with a sigh of relief after yet another tough year. While the number of guests has rebounded (to some extent), already slim profits were diminished even further. \u00a0Restaurateurs faced ongoing struggles from inflationary pressure on food costs, hiring and retaining staff, along with supply chain issues and availability of key items. Restaurateurs felt the pressure on the bottom line in actual earnings. \u00a0These challenges made staying in business a difficult proposition. \u00a0A significant number of restaurant closures transpired during the year. \u00a0 On the flip side of the coin, it was a banner year for New Mexico restaurants with the Food Network’s Diners, Drive-Ins and Dives crew featuring restaurants in Santa Fe, Albuquerque and…<\/p>\n","protected":false},"author":1,"featured_media":60879,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[533,2340],"tags":[],"class_list":["post-56992","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-red-or-green-new-mexico-food-scene-is-on-fire"],"yoast_head":"\nRed or Green\u2013New Mexico\u2019s Food Scene Was on Fire in 2022 - 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=56992\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Red or Green\u2013New Mexico\u2019s Food Scene Was on Fire in 2022 - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"New Mexico’s restaurant owners ended 2022 with a sigh of relief after yet another tough year. 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