{"id":59503,"date":"2022-01-01T00:01:38","date_gmt":"2022-01-01T06:01:38","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=59503"},"modified":"2023-01-17T14:55:15","modified_gmt":"2023-01-17T20:55:15","slug":"gils-best-of-the-best-for-2021","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=59503","title":{"rendered":"Gil’s Best of the Best for 2021"},"content":{"rendered":"
\n
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Comida Chingona–The Mural is in Phoenix, But The Sentiment Exists Wherever There Are Great Restaurants<\/figcaption><\/figure>\n

You might think that my annual “best of the best” compilation would be replete with lavishly extravagant dishes proffered by swanky fine-dining establishments. \u00a0Instead, the list of\u00a0<\/span>dishes I enjoyed most across the Land of Enchantment in 2021 are almost exclusively of the “cheap eats” (or reasonably priced) variety, selected not for complex culinary preparations and exorbitant price points, but for the simple preparation of dishes that taste as if they were prepared by a chorus of angels in a celestial kitchen. \u00a0These are\u00a0<\/span>the dishes most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2021. Every dish was a delicious discovery from within New Mexico\u2019s sacred borders. In chronological order, my \u201cbest of the best\u201d are:<\/span><\/p>\n

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Four Pieces of White Meat Chicken with Cholula Hot Sauce and Cornbread from Ms. Gennie’s House of Chicken<\/strong><\/a><\/figcaption><\/figure>\n

If ever diners diners needed to turn to their favorite comfort foods for some sense of normalcy and solace, it was 2021. According to Nation\u2019s Restaurant News, the classic American comfort dish most giving us that sense of normalcy and solace is fried chicken<\/strong><\/em>. No restaurant prepares fried chicken as well as Ms. Gennie’s House of Chicken<\/strong><\/a> on Lomas Blvd. \u00a0Served with a delicious array of sides, this pulchritudinous poultry will assuage whatever ails you. \u00a0<\/span><\/p>\n

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B\u00fan b\u00f2\u00a0Hu\u1ebf From the Bamboo Grill<\/a><\/strong><\/figcaption><\/figure>\n

Vietnamese cuisine continues to make significant inroads on the American culinary landscape. \u00a0Perhaps someday Americans will even embrace B\u00fan b\u00f2\u00a0Hu\u1ebf<\/strong><\/em>\u00a0as it’s enjoyed in the Central Vietnamese city of Hu\u1ebf–with pork knuckles and pig blood curds. \u00a0Even without \u00a0these ingredients, this is a rich and spicy elixir with deep layers of flavor that touch your very soul. \u00a0Bamboo Grill’s<\/strong><\/a> version is the most authentic we’ve had, a soup so satisfying we may never again order pho.<\/span><\/p>\n

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

During the annus horribilis that was 2020, only the stout-hearted and most passionate invested in a restaurant. \u00a0First-time restaurant owners Panos and Miranda Marmaras did precisely that, purchasing Gyros Mediterranean<\/strong><\/a> during the very height of the pandemic. \u00a0In short order they actually improved an already outstanding menu. \u00a0Their double meat gyros<\/strong><\/em> is the best in New Mexico. \u00a0 It takes two hands to handle this behemoth sandwich with flavors as majestic as the Parthenon.\u00a0<\/span><\/p>\n

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Falafel Sandwich from Mama Zahira Foodies<\/strong><\/a><\/figcaption><\/figure>\n

We didn’t know what to expect from a food truck owner who calls himself “the wacky Iraqi in Albuquerque<\/em>.” \u00a0We now know we can expect interesting conversation, friendly banter and some of the most fresh and delicious Middle Eastern food in the Albuquerque area. \u00a0Among\u00a0Mama Zahira’s<\/strong><\/a> musts try option is the\u00a0falafel homemade pita bread<\/strong><\/em>, an eight-inch crescent shaped pita bread stuffed with five falafel \u00a0and a pickled vegetable salad (five different peppers) all slathered with a mango sauce. \u00a0<\/span><\/p>\n

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Tomato Bisque From Rustico Italian Kitchen<\/strong><\/a><\/figcaption><\/figure>\n

There are only three things I’ve ever heard my friend Ryan “Break the Chain<\/strong><\/a>” Scott lavish praise effusively on–his beautiful bride Kimber, the Denver Broncos and the tomato bisque<\/strong><\/em> from Rustico Italian Kitchen<\/strong><\/a>. This\u00a0wondrous elixir is composed of sweet San Marzano tomatoes, fresh basil greens, Parmigiana and croutons in combinations that hit all the right notes.\u00a0 It\u2019s served hot with sumptuous steam wafting upwards to tease your waiting nostrils. \u00a0Save for the last spoonful, every bite brought us joy.<\/span><\/p>\n

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Berkshire Pork Belly From Mas Tapas Y Vino<\/strong><\/a><\/figcaption><\/figure>\n

Chef Marc Qui\u00f1ones, the brilliant braintrust behind the superb kitchen of Mas Tapas Y Vino<\/strong><\/em><\/a> composed a tasting menu experience that was our most memorable meal of 2021. \u00a0Every item delivered to our table should have a place on this “best of the best” list. \u00a0Every dish was magnificently composed, every bite was memorable. \u00a0Arguably our best bite came from the unique Berkshire Pork Belly<\/strong><\/em>, a dish Chef Qui\u00f5nes created as a tribute to his mom. \u00a0She must be very proud of her \u00fcber talented son.<\/span><\/p>\n

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The Veronica From Poppy’s Pizzeria<\/a><\/strong><\/figcaption><\/figure>\n

Kahlil Gibran described passing away as “And what is it to cease breathing, but to free the breath from its restless tides, that it\u00a0may rise and expand and seek God unencumbered<\/em>?” \u00a0That’s how we like to think of my friend Chef-owner Mario D\u2019Elia who passed away before realizing his dreams of expansion. \u00a0Before he left us, Mario touched a lot of lives and sated a lot of appetites with his magnificent New York style pizza. \u00a0We’ll miss The Veronica<\/strong><\/em> from Poppy’s Pizza<\/strong><\/a>, but we’ll miss its larger-than-life creator much more.\u00a0<\/span><\/p>\n

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Yo Adrian! From Thicc Pizza<\/strong><\/a><\/figcaption><\/figure>\n

Other than Motown music, Detroit-style pizza may be the best thing to ever come from the Motor City. \u00a0“Fat\u00a0is where it\u2019s at\u2026at Thicc \u00a0Pizza Co<\/strong><\/a>. where you\u2019re invited to find out why it\u2019s really hip to be square (as in square steel pans). \u00a0Thicc’s motto is “Made for two, Sometimes devoured by one<\/em>!\u201d \u00a0You probably won’t want to share a pizza as good as the Yo Adrian<\/strong><\/em>! (Thicc cheese blend, garlic crema, thin sliced ribeye, mushrooms, green chile, EVOO, arugula, side of yellow hots). \u00a0It’s as good as it gets.<\/span><\/p>\n

\"\"
The Elote From Curious Toast Cafe<\/strong><\/a><\/figcaption><\/figure>\n

Since Eater designated 2015 as \u201cthe year of the avocado toast<\/strong><\/a>,\u201d \u201cgourmet toast\u201d has been in an ascendency that\u2019s finally caught up with Albuquerque. When co-owners Victoria Van Dame and Chef David Ruiz launched the Curious Toast Cafe<\/strong><\/a>\u00a0they proved just how inventive gourmet toast can be in the right hands. \u00a0Our early favorite is “The Elote<\/strong><\/em>,” a unique take on the Mexican style street corn that’s taking America by storm. \u00a0We’re looking forward to trying even more examples of toast being all toast can be.<\/span><\/p>\n

\"\"
Taiwan Fried Chicken From Budai Gourmet Chinese<\/strong><\/a><\/figcaption><\/figure>\n

Fried chicken may be a worldwide phenomenon, but it’s not all prepared the same way. \u00a0Budai Gourmet Chinese<\/strong><\/a>\u00a0serves a boneless Taiwan fried chicken<\/strong><\/em> that’s as good as any poultry fried in the Deep South. It\u2019s crispier, juicier and far more delicious than the chicken you’ll find at any of the chains.\u00a0Marinated overnight before being coated in a secret \u201ccrispy coating,\u201d it\u2019s deep fried to give it both a crunchy and flaky exterior (similar to tempura,) while retaining a juicy interior. \u00a0\u00a0<\/span><\/p>\n

\"\"
Unique Panna Cotta Dessert from Salt & Board<\/strong><\/a><\/figcaption><\/figure>\n

It stands to reason that a restaurant offering bold and imaginative entree choices would also proffer dessert options that also live in the creative realm. Salt and Board\u2019s<\/a><\/strong> version of panna cotta<\/strong><\/em> will impress itself on your taste buds and memories. The flan-like molded cream is ameliorated with lemongrass and when topped with a drizzle of Thai hot chili oil then garnished with basil. It\u2019s Italy meets Southeast Asia in delicious, memorable concordance. <\/span><\/p>\n

\"\"
Caramel Stew Fish From Saigon City<\/strong><\/a><\/figcaption><\/figure>\n

The restaurant we visited most often in 2021 was Saigon City<\/strong><\/a> so it stands to reason that at least one item from this outstanding Vietnamese restaurant would land on my “best of the best” list. \u00a0Frankly, virtually everything we’ve had at Saigon City could have a prominent place on any “best of” list. \u00a0Among my very favorites is the caramel stew fish\u00a0<\/strong><\/em>which showcases just how good catfish can be. \u00a0The caramel sauce can become a delicious addiction, so good you’ll want to slather it on everything.<\/span><\/p>\n

\"\"
Maybe the best roasted potatoes you’ll ever have–from Tikka Hut<\/strong><\/a><\/figcaption><\/figure>\n

Much like Saigon City, we had so many delicious meals at Tikka Hut<\/strong><\/a> that several items could have made it onto this list. \u00a0Owner Hanif Mohamed and Chef Dennis Apodaca have made every single meal a memorable and delicious experience. \u00a0Hospitality and culinary excellence are the hallmarks of this restaurant. \u00a0Alas, one of my favorite dishes, roasted potatoes<\/strong><\/em>, aren’t on the daily menu but maybe they’ll be added if I whine enough.<\/span><\/p>\n

\"\"
Chicken Shawarma from the Mediterranean Kitchen<\/strong><\/a><\/figcaption><\/figure>\n

Our last best find of 2021 was the Mediterranean Kitchen<\/strong><\/a>, a food truck that provides covered dining under a tent. \u00a0Perhaps the only thing effusive owner Ahmad Eotoom does better than prepare outstanding Middle Eastern food is make all guests feel welcome. \u00a0He loves meeting and feeding people. \u00a0One of several amazing dishes he served us was the best chicken shawarma<\/strong><\/em> I’ve ever had. Wrapped within the cozy confines of a toasted pita wrap are moist, tender chicken cut into bite-sized pieces packed in tightly with chopped tomatoes and an incendiary salsa that brought tears to my Kim\u2019s eyes. \u00a0 <\/span><\/p>\n

Please feel free to share your own \u201cbest of the best\u201d New Mexico dining choices for 2020 by commenting to this post. Who knows? Maybe next year they\u2019ll make it to my list, too.<\/span><\/p>\n

Gil’s “Best of the Best”: 2021<\/a> | \u00a02020<\/a> | 2019<\/a> | 2018<\/a> |2017<\/a> | 2016<\/a> | 2015<\/a> | 2014<\/a> | 2013<\/a> | 2012<\/a> |<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You might think that my annual “best of the best” compilation would be replete with lavishly extravagant dishes proffered by swanky fine-dining establishments. \u00a0Instead, the list of\u00a0dishes I enjoyed most across the Land of Enchantment in 2021 are almost exclusively of the “cheap eats” (or reasonably priced) variety, selected not for complex culinary preparations and exorbitant price points, but for the simple preparation of dishes that taste as if they were prepared by a chorus of angels in a celestial kitchen. \u00a0These are\u00a0the dishes most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2021. Every dish was a delicious discovery from within New Mexico\u2019s sacred borders. In chronological order, my \u201cbest of the best\u201d are: If ever diners diners needed to turn to their favorite comfort foods for some sense of normalcy and solace, it was 2021. According to Nation\u2019s Restaurant News, the classic American comfort dish most giving us that sense of normalcy and solace is fried chicken. No restaurant prepares fried chicken as well…<\/p>\n","protected":false},"author":1,"featured_media":34702,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[533,2615],"tags":[1494,1478,1501,1002,1500,1504,1481,1496,1479,1505,1495,1498,1497,1480,1502,1499,1503,1482],"class_list":["post-59503","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-gils-best-of-the-best","tag-bamboo-grill","tag-best-of-the-best-for-2021","tag-budai-gourmet-chinese","tag-chef-marc-quinones","tag-curious-toast-cafe","tag-dennis-apodaca","tag-gyros-mediterranean","tag-mama-zahira-foodies","tag-mas-tapas-y-vino","tag-mediterranean-kitchen","tag-ms-gennies-house-of-chicken","tag-poppys-pizza","tag-rustico-italian-kitchen","tag-saigon-city","tag-salt-board","tag-thicc-pizza","tag-tikka-hut","tag-tomato-bisque"],"yoast_head":"\nGil's Best of the Best for 2021 - 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=59503\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Gil's Best of the Best for 2021 - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"You might think that my annual “best of the best” compilation would be replete with lavishly extravagant dishes proffered by swanky fine-dining establishments. \u00a0Instead, the list of\u00a0dishes I enjoyed most across the Land of Enchantment in 2021 are almost exclusively of the “cheap eats” (or reasonably priced) variety, selected not for complex culinary preparations and exorbitant price points, but for the simple preparation of dishes that taste as if they were prepared by a chorus of angels in a celestial kitchen. \u00a0These are\u00a0the dishes most indelibly imprinted on my memory engrams\u2026the first dishes that come to mind when I close my eyes and reflect on the past year in eating. As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2021. Every dish was a delicious discovery from within New Mexico\u2019s sacred borders. In chronological order, my \u201cbest of the best\u201d are: If ever diners diners needed to turn to their favorite comfort foods for some sense of normalcy and solace, it was 2021. According to Nation\u2019s Restaurant News, the classic American comfort dish most giving us that sense of normalcy and solace is fried chicken. 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As with previous yearly compilations, every item on this list was heretofore unknown to my palate before 2021. Every dish was a delicious discovery from within New Mexico\u2019s sacred borders. In chronological order, my \u201cbest of the best\u201d are: If ever diners diners needed to turn to their favorite comfort foods for some sense of normalcy and solace, it was 2021. According to Nation\u2019s Restaurant News, the classic American comfort dish most giving us that sense of normalcy and solace is fried chicken. 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