{"id":62347,"date":"2023-01-05T00:01:13","date_gmt":"2023-01-05T06:01:13","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=62347"},"modified":"2023-01-17T14:44:48","modified_gmt":"2023-01-17T20:44:48","slug":"gils-best-of-the-best-for-2022","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=62347","title":{"rendered":"Gil’s Best of the Best for 2022"},"content":{"rendered":"
\n

You might think that my annual \u201cbest of the best\u201d 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 2022 are almost exclusively of the \u201ccheap eats\u201d (if that term even applies under the current economy) 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 2022. 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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Biscuits and Green Chile Gravy<\/figcaption><\/figure>\n

New Mexicans tend to be blue-collar, meat-and-potatoes eaters (or in the case of breakfast, biscuits-and-gravy (with green chile, of course)). \u00a0At My Moms<\/strong><\/a> on 4th Street, Marie Yniguez’s\u00a0green chile sausage biscuits n\u2019 gravy<\/strong> <\/em>is a breakfast offering you\u2019ll want to get up early in the morning for.\u00a0 The biscuits are buttery and fluffy served parted in the middle like the Red Sea courtesy of Moses.\u00a0 Cream green chile sausage gravy is slathered generously atop the biscuit.\u00a0 It\u2019s a substantial meal I couldn\u2019t finish after having devoured an almost as good baloney sandwich, but it heats up well.<\/span><\/p>\n

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Kraut Burger, Surprisingly Delicious and Different<\/figcaption><\/figure>\n

Red Rock Deli\u2019s<\/strong><\/a> kraut burger<\/strong><\/em> (lettuce, mayo, pickles, onions and mustard served with sauerkraut, thousand island dressing, and topped with Swiss cheese) is one you\u2019ll remember for a long time. It\u2019s one of the very best burgers I\u2019ve enjoyed in years that didn\u2019t include green chile. It\u2019s so good, I\u2019ve been plotting a return trip to have another (or maybe three). \u00a0It’s so good not even green chile can improve it and that’s saying something. <\/span><\/p>\n

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Beef Kabob<\/figcaption><\/figure>\n

My Kim and I have enjoyed kabobs all across the fruited plain and throughout Europe where kabobs are practically a religion. \u00a0Most vary in quality from good to very good, but only a few cross that fine line threshold that makes only the very best kabobs memorable. \u00a0The beef kabob<\/strong><\/em> at Tikka Hut Pizzeria & Kabob House<\/strong><\/a> is one of them, easily in the top-five of all kabobs we\u2019ve ever had. \u00a0Sadly, Tikka Hut and its elder sibling restaurant closed for good.<\/span><\/p>\n

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The Big Rev<\/figcaption><\/figure>\n

One of the stalwart standards that will never go out of fashion is brisket. \u00a0Rev’s BBQ<\/a><\/strong> offers a brisket that warrants reverence. \u00a0It is of Texas barbecue quality. \u00a0One of the new ways in which Manny “Rev” Duran offers brisket is with a skyscraper-tall sandwich called\u00a0The Big Reverend<\/strong><\/em> (One layer brisket next Italian sausage (yes, Italian sausage) then brisket then more sausage and topped with fresh New Mexico green chile on a toasted brioche bun with pepperjack cheese). \u00a0It’ll convert the most staunch of vegans.<\/span><\/p>\n

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Santa Fe Cakes<\/figcaption><\/figure>\n

It\u2019s not often we\u2019re surprised by pancakes, but Hello Deli<\/strong><\/a> managed to blow us away with an offering called Santa Fe Cakes<\/strong><\/em>. \u00a0They\u2019re virtually everything you would want a pancake to be and much more. \u00a0So much more! \u00a0Picture two near plate-sized blue corn pancakes with Cheddar and Jack cheese, green chile and pi\u00f1on baked right in served with your choice of bacon, ham, sausage or chorizo and two eggs (any style) for a pittance more.<\/span><\/p>\n

\"\"
Spicy Chili Shrimp Pork Wonton<\/figcaption><\/figure>\n

Six juicy, chewy, uneven squares of minced pork folded into a thin sheet of dumpling dough arrive in a glorious sauce at Nio Szechuan<\/strong><\/a>. \u00a0That sauce is resplendent\u2013richly colorful and pleasing to the eye. \u00a0It’s replete with elements of sweet, savory, garlicky, and spicier than any hellish elixir Satan might prepare. \u00a0More importantly, it greeted us with an umami bomb, that deep, rich, meaty and earthy flavor unique to some foods. \u00a0 The spicy chili shrimp pork wonton<\/strong><\/em> is life-altering.<\/span><\/p>\n

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Housemade Potato Gnocchi<\/figcaption><\/figure>\n

The Love Apple\u2019s housemade, pan-fried potato gnocchi<\/strong><\/em> (served with sugar snap peas, grilled asparagus, lemon juice and feta) is one of the very best dishes we\u2019ve ever had.\u00a0 Rather than the tired old, seemingly de rigueur red sauce, this gnocchi was sauced simply with butter, garlic and feta.\u00a0 While I\u2019m in a declaring mood, gnocchi should always be made with potatoes.\u00a0 It is NOT a pasta.\u00a0 The Love Apple<\/strong><\/a> pan fries each delicate potato dumpling to absolute perfection.\u00a0 Each gnocchi is a mouth-watering delight.<\/span><\/p>\n

\"\"
Beans with Green Chile and a Buttered Tortilla<\/figcaption><\/figure>\n

We all know The Buckhorn Tavern<\/strong><\/a> is renowned for its green chile cheeseburgers, but did you know the best companion for any burger is not fries, but a bowl of whole beans?<\/strong><\/em>\u00a0 Add green chile to the bowl and you will have paired New Mexico\u2019s two official state vegetables\u2013frijoles and chile. \u00a0These frijoles come from Estancia, home to arguably (they won\u2019t get any argument from me) the very best beans in the Land of Enchantment. \u00a0A flour tortilla on the side can be used to fashion New Mexican spoons with which to scoop up one delicious spoonful after the other.<\/span><\/p>\n

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The Italian<\/figcaption><\/figure>\n

Central Bodega\u2019s<\/strong><\/a> The Italian<\/strong><\/em>\u00a0(constructed from prosciutto, bresaola, sobrasada, fontina, mortadella, veggies, olives, pepperoncini and champagne vinaigrette on a baguette) is perhaps the best Italian sandwich we\u2019ve had in the Land of Enchantment.\u00a0 More than making its presence felt is the bresaola which \u201csmells like Christmas<\/em>\u201d when it\u2019s being sliced thinly.\u00a0 Bresaola has a sweet, aromatic \u201cclovey\u201d flavor that accentuates the taste of the lean beef from which it\u2019s made and the spices used to impart flavor notes. Also notable is the sobrasada with its prominent peppercorn notes.\u00a0 If you love sandwiches with diverse and assertive flavors, this is a sandwich for you.<\/span><\/p>\n

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Bibimbap<\/figcaption><\/figure>\n

Bibimbap can be literally translated to \u201cmixed meal,\u201d because it\u2019s constructed from sundry items often already prepared.\u00a0 Other than bulgogi, it may be the most popular and well-known Korean dish in existence.\u00a0 Some cynics actually decry it as leftovers disguised as a gourmet dish.\u00a0 There may be some merit to that description. \u00a0Even if you can’t pronounce it, bibimbap<\/strong><\/em> at K Style Kitchen<\/strong><\/a> on Albuquerque’s burgeoning west side will impress you. \u00a0<\/span><\/p>\n

\"\"
Atole de Elote (on the left)<\/figcaption><\/figure>\n

Adventurous types will love the atol de elote<\/strong><\/em> which appears to be the love child of the union of horchata and corn chowder.\u00a0 It\u2019s a sweet, creamy, silky rich drink served so hot it will warm you even atop one of Guatemala\u2019s 13,000-foot peaks.\u00a0 The ancient Maya believed corn was sacred and their descendants share a reverence for it through the preparation of such dishes as atol de elote and tamales de elote. \u00a0You can find it only at Panaderia Guatemalteca Eterna Primavera<\/strong><\/a> on San Pedro.<\/span><\/p>\n

\"\"
Beef Marrow Soup<\/figcaption><\/figure>\n

My friend Tuan and I weren\u2019t thinking about the health benefits of the fabulous beef marrow soup<\/strong><\/em> we enjoyed at Pho Nho<\/strong><\/a>. \u00a0Quite the contrary. \u00a0We were solely focused on how luxurious and indulgent the beef marrow soup was. \u00a0We both polished off an entire bowl of this enchanting elixir, taking particular notice of the globules of fatty goodness. ALL beef pho\u00a0broth should have a layer of fat covering its surface. These globules of unctuous deliciousness add great beefy flavors to the broth and retain a lot of the spice flavors that make it a pho broth and not just regular beef stock. \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 in 2023 they\u2019ll make it to my list, too.<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

You might think that my annual \u201cbest of the best\u201d 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 2022 are almost exclusively of the \u201ccheap eats\u201d (if that term even applies under the current economy) 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…<\/p>\n","protected":false},"author":1,"featured_media":61130,"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":[],"class_list":["post-62347","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-announcements","category-gils-best-of-the-best"],"yoast_head":"\nGil's Best of the Best for 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=\"http:\/\/www.nmgastronome.com\/?p=62347\" \/>\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 2022 - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"You might think that my annual \u201cbest of the best\u201d 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 2022 are almost exclusively of the \u201ccheap eats\u201d (if that term even applies under the current economy) 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. 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