{"id":65770,"date":"2026-01-01T00:01:00","date_gmt":"2026-01-01T06:01:00","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=65770"},"modified":"2026-01-01T14:25:54","modified_gmt":"2026-01-01T20:25:54","slug":"red-and-green-new-mexicos-culinary-scene-is-on-fire-april-2024","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=65770","title":{"rendered":"Red and Green: New Mexico’s Culinary Scene Was on Fire in 2025"},"content":{"rendered":"
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T\u2019was the year that was, 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 14,838 comments on 1,507 reviews. 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. In 2024, however, he was supplanted by the always clever and witty Lynn Garner as the year\u2019s most prolific commenter.<\/p>\n

2025 saw the launch of several new restaurants, several of which appear to have long-term appeal. The year also saw the closure of several stalwarts, some of whom served the Duke City for decades. Among those are\u00a0 Zinc Wine & Bistro<\/strong><\/a>, Budai Gourmet Chinese<\/strong><\/a> and Scalo<\/a><\/strong>.<\/p>\n

Here is a list of the most popular reviews on Gil\u2019s Thrilling\u2026<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
MOST POPULAR REVIEWS: 2025<\/strong><\/td>\n<\/tr>\n
Papa Felipe’s Mexican Restaurant (Albuquerque)<\/td>\n<\/tr>\n
Gimani: A Slice Bar (Albuquerque)<\/td>\n<\/tr>\n
Perea’s Tijuana Bar & Restaurant (Corrales)<\/td>\n<\/tr>\n
Ramona’s Mexican Cafe (Albuquerque)<\/td>\n<\/tr>\n
The Burrito Lady (Albuquerque)<\/td>\n<\/tr>\n
Il Localetto Rossi (Albuquerque<\/td>\n<\/tr>\n
The Sandwich Company (Albuquerque)<\/td>\n<\/tr>\n
My Moms (Albuquerque)<\/td>\n<\/tr>\n
Mary & Tito’s Cafe (Albuquerque)<\/td>\n<\/tr>\n
The Great Greek Mediterranean Grill (Albuquerque)<\/td>\n<\/tr>\n
La Super Rica Taqueria (Santa Barbara, California)<\/td>\n<\/tr>\n
La Posta De Mesilla (Mesilla)<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

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December, 2025<\/strong><\/h1>\n
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Open Faced Green Chile Cheeseburger From Mick’s Chile Fix<\/strong><\/a><\/figcaption><\/figure>\n

COMING: MICHELIN IN NEW MEXICO<\/strong>:\u00a0 For years, the only association MICHELIN had with New Mexico was when vehicles sported Michelin tires.\u00a0 Though many of the Land of Enchantment’s restaurants may be worthy of MICHELIN star honors, that distinction was never accorded.\u00a0 That started to change in December, 2025 a release published on guide.michelin.com: “<\/a><\/strong>today brings the exciting announcement of the latest regional addition: The MICHELIN Guide Southwest which includes Arizona, Nevada, New Mexico and Utah<\/em>.\u00a0 \u00a0Michelin representatives added “Our anonymous Inspectors have been eager to expand further into the Southwest and share their discoveries with the world<\/em>.\u00a0 We are excited to showcase the distinct cuisine styles that are representative of the cultures throughout the Southwest, which blends a rich mix of traditions and culinary talent<\/em>.\u201d\u00a0 Contrary to James Beard awards which also emphasize diversity, equity and inclusion, food is MICHELIN’s sole consideration.\u00a0 Service and ambiance are not even considered.<\/p>\n

SANTA FE RESTAURANT AMONG AMERICA’S BEST NEW RESTAURANTS<\/strong>:\u00a0 Leo’s, a Santa Fe eatery showcasing Thai and Malay cuisne, has been named to Esquire Magazine’s annual Best New Restaurants in America<\/a><\/strong> list.\u00a0 Within a scant four months of its opening Leo’s<\/strong><\/a> was of only 33 eateries across the country to receive that distinction. It was the only New Mexico restaurant included on the list.\u00a0 Esquire described Leo’s thusly: “Until this past August, when Zak Pelaccio and woodworker Jonathan Boyd opened Leo\u2019s in an old auto-body shop on Hickox Street, Santa Fe smelled like desert sage and pi\u00f1on. Now the air is redolent with galangal and lemongrass. At Leo\u2019s, flavor lurks: The funky paste of crab nam prik is hidden under a chawanmushi like the world\u2019s greatest fruit-at-the-bottom Yoplait, and a steak of pork belly peeks out from underneath a garden\u2019s worth of Thai basil with garlicky chile sauce and a fried egg. Pelaccio\u2014yes, the same shaggy chef known for blazing trails back in the day with Fatty Crab in Manhattan and Fish & Game in the Hudson Valley\u2014moved west a few years ago, but he still goes as hard with spice as a rally driver. His copilot here is twenty-four-year-old Stella Achenbach, a wildly talented first-timer. Together they turn out Thai and Malay dishes as brilliant as an arroyo sunset<\/em>.”<\/p>\n

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Beef Lo Mein From Nio Szechuan<\/strong><\/a><\/figcaption><\/figure>\n

ROADMAP TO NEW MEXICO’S CUISINE:<\/strong>\u00a0 No, the New Mexico State Tourism Department has not updated its long overdue Green Chile Cheeseburger Trail (last published in 2011).\u00a0 Instead, KRQE’s regional Emmy award-winning producer and television personality Chad Brummett dedicated an episode of Aventura to showcase a roadmap to New Mexico’s cuisine<\/strong><\/a>.\u00a0 “From Albuquerque to, from burgers to French toast, join Chad as he takes you around to spots only a local would be able to show you<\/em>.”\u00a0 It’s a very entertaining feature that doesn’t focus on all the usual suspects.<\/p>\n

WHAT YOU MISS OUT BY NOT BEING ON SOCIAL MEDIA<\/strong>:\u00a0 “Albuquerque yall did it again! Continue to surprise with not only your slept on food. But all the support and love yall give me. Free tacos Thursday December 4th starting at 12pm see yall there! Love yall, god bless yall & support the raza<\/em>!\u00a0 \u00a0With that social media post, @thetacofiend<\/strong><\/a> declared his presence in Albuquerque and his intention to give away 500 tacos to the Albuquerque community.\u00a0 \u00a0Thank goodness those tacos didn’t come from Taco Bell or the give-away might have been a disaster.\u00a0 Instead, the tacos were provided by Tacos la Mordida<\/strong><\/a>, a highly regarded (beloved) food truck which has been parking and serving tacos at Juan Tabo and Prospect NE for six years.<\/p>\n

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Salad From Dave’s Valley Grill<\/strong><\/a><\/figcaption><\/figure>\n

M’TUCCI’s REIMAGING ALL A RESTAURANT CAN BE:\u00a0\u00a0<\/strong>If you haven’t already heard it, you owe it to yourself to listen to the enthralling story of how M’Tucci’s fostered connection with the community.\u00a0 M’Tucci’s Minister of Culture (and future governor of New Mexico) Howie Kaibel advocates restaurants not only serving food, but nurturing connection.\u00a0\u00a0From pioneering 4-day workweeks to launching a nonprofit tutoring program, Howie redefines what business can be when we ask, \u201cHow might we serve our community better<\/em>?\u201d His background in theater and community engagement fuels a hospitality model rooted in creativity and care.\u00a0 You can view his presentation on YouTube<\/strong><\/a>.<\/p>\n

NEW MEXICO’S BEST GREEN CHILE CHEESEBURGERS<\/strong>:\u00a0 I frequently (maybe ad nauseum) rail against “clickbait” sites that purport to tell New Mexicans what our best foods are without the benefit of ever having set foot in our enchanted state.\u00a0 That’s why the Tasting Table’s feature on the “best green chile cheeseburgers in New Mexico<\/strong><\/a>” carries so much weight with me.\u00a0 This list was compiled by a writer who has actually tasted the burgers she writes about.\u00a0 It’s a hallowed compilation that showcases “some of the best spots for New Mexico’s most iconic burger, from down-home dives to elegant eateries<\/em>.”\u00a0 Among those purveyors of green chile cheeseburger perfection are San Antonio’s legendary Owl Cafe<\/strong><\/a> and its legendary rival The Buckhorn Tavern<\/strong><\/a>.\u00a0 There are six other restaurants listed, all of them well worth a drive to reach.<\/p>\n

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Turtle Sundae From Busy Bee Frozen Custard<\/strong><\/a> at The Block<\/strong><\/a> in Rio Rancho<\/figcaption><\/figure>\n

APPARENTLY NOT EVERYONE HAS HEARD OF FRITO PIE<\/strong>: Tucked away in small towns and regional pockets across the country are dishes so obscure that even Food Network hasn’t discovered them yet<\/em>.\u00a0 The American Facts, whose mission it is “to celebrate the rich tapestry of American history and culture<\/em>” compiled a list of ten of “America’s <\/em>most wonderfully weird regional specialties<\/strong><\/a>.”\u00a0 New Mexico’s contribution to the list is the Frito pie though Texans might say credit for the dish is misattributed.\u00a0 \u00a0Here’s what The American Facts had to say about New Mexico’s Frito pie:\u00a0 “This isn’t plated food\u2014it’s literally served in a torn-open bag of Fritos corn chips, topped with red or green chile, cheese, and onions. You eat it with a plastic fork while standing at a high school football game or state fair.\u00a0 The dish embodies New Mexico’s chile-obsessed culture, where “red or green?” is practically the state motto. The Fritos get soggy in all the right ways, absorbing the spicy chile while maintaining just enough crunch to remind you they’re there<\/em>.”<\/p>\n

PIZZA – NEW MEXICO’S PERFECT FOOD<\/strong>:\u00a0 Tasting Table, dedicated to serving the modern food and drink enthusiast through content that is informative, useful, and engaging, asked a very profound (almost existential) question:\u00a0 “Is pizza the perfect food<\/em>?”\u00a0 In answer to their own question, Tasting Table explained: “It’s definitely in the running. It’s almost infinitely customizable, never gets boring, and there’s something out there for everyone. This versatile and portable dish is delicious on day one and just as good as a leftover breakfast<\/em>.”\u00a0 That declaration preceded a compilation of\u00a0 the “Best Pizza\u00a0 Places In Every State, Hands Down<\/strong><\/a>.”\u00a0 According to the article, the Land of Enchantment’s best pizza hands down comes from Slice & Dice<\/strong><\/a>.\u00a0 The article noted: “Yes, Albuquerque’s two Slice & Dice locations have incredible pizza. But this place gets a lot of love for offering delicious options to those with dietary restrictions, as well. There are also board games for customers to play (how cool is that?)\u00a0while dining. With stellar pizza and tabletop games from indie and big-name developers, this is more than just a pizza place \u2014 it’s a ridiculously fun night out from start to finish<\/em>.”<\/p>\n

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Mango Lassi from Maharajah Indian Cuisine<\/strong><\/a> in Albuquerque<\/figcaption><\/figure>\n

GREEN CHILE APPLE PIE HAS BEEN DISCOVERED<\/strong>:\u00a0 Ever get that sudden, undeniable urge for a slice of really good pie?\u00a0 My friend and prolific Instagram foodie<\/strong><\/a> Cliff Strutz, a self-proclaimed “amateur pie enthusiast” does.\u00a0 He’s probably had more slices than anyone I know.\u00a0 In July, 2025, when Cliff and his beautiful better half Mariton were in town, we enjoyed The Range’s<\/strong><\/a> green chile apple.\u00a0 At that time, Only In Your State hadn’t published its list of the “Most Iconic Pie Shops In The U.S. That Showcase Their Regional Delicacies<\/strong><\/a>.”\u00a0 Not surprisingly, The Range’s green chile apple pie was on that list.\u00a0 Here’s what Only In Your State had to say: “The\u00a0Green Chile Apple Pie\u00a0at The Range Caf\u00e9 offers an original spin on a familiar recipe, featuring crisp apples mixed with roasted green chiles and crunchy pine nuts. This unexpected combination perfectly represents New Mexico\u2019s unique tastes. With several locations and a laid-back, Southwestern-style vibe, this caf\u00e9 is a regional favorite<\/em>.”<\/p>\n

SAVEUR CELEBRATES NEW MEXICO’S SACROSANCT GREEN CHILE:\u00a0\u00a0<\/strong>Perform a Google search for Saveur’s recipes in which green chile is a featured ingredient and results returned will list a number of delicious items.\u00a0 Among the most recent recipes is a vanilla bean cheesecake with Hatch chile marmalade<\/strong><\/a>.\u00a0 The recipe was actually concocted by pastry chefs in Charleston, South Carolina.\u00a0 Their source for the green chile is the \u00a0Zia Hatch Chile Company<\/strong><\/a>\u00a0 This cheesecake was described thusly: “unforgettable party dessert enhanced with an earthy, slightly smoky\u00a0Hatch chile\u00a0marmalade and a nutty cornmeal crust<\/em>.”<\/p>\n

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Pastrami Sandwich, Dr. Brown’s Root Beer and Apple Strudel From Manhattan Avenue Deli<\/strong><\/a> in Santa Fe<\/figcaption><\/figure>\n

UNFORGETTABLE MEAL AT SANTA FE RESTAURANT<\/strong>:\u00a0 Philosopher Friedrich Nietzsche believed “The advantage of a bad memory is that one enjoys several times the same good things for the first time<\/em>.\u201d It doesn’t matter how good or bad your memory might be, some restaurants are so unforgettable that each experience is as the first.\u00a0 The Cook, Clean, Repeat site published a list of the “Top Unique Bucket-List Restaurants in Every U.S. State For Unforgettable Meals<\/strong><\/a>.”\u00a0 Its choice for New Mexico is Santa Fe’s La Choza<\/strong><\/a> which is certainly unforgettable though it’s not exactly unique.\u00a0 Here’s what the site had to say:\u00a0 “La Choza serves the chile-forward flavors New Mexico is famous for. Enchiladas smothered in red or green chile bring the heat and the depth. The room glows with color, and the smell of roasted chiles is irresistible.\u00a0 Ask for Christmas to try both chiles in one dish. Sopapillas with honey finish the meal just right. It is comfort with a fiery heartbeat<\/em>.”<\/p>\n

OCTOBER, 2025<\/strong><\/h1>\n
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Sazon<\/strong><\/a>, an Award-Winning Restaurant in Santa Fe<\/figcaption><\/figure>\n

NEW MEXICO CHEF FEATURED ON CBS SATURDAY MORNING PROGRAM:\u00a0 <\/strong>Duke City skies were sadly devoid of multi-hued vesicles of helium on the first day of the 2025 Albuquerque International Balloon Fiesta.\u00a0 That was our excuse tuning in to CBS Saturday Morning.\u00a0 To our delight, one of the segments on the show featured 2023 James Beard “Best Chef – Southwest” award-winning chef Fernando Olea<\/strong><\/a>.\u00a0 Celebrating ten years at Sazon<\/strong><\/a>, his Santa Fe restaurant, Chef Olea brings classic Latin ingredients to life at his acclaimed restaurant.\u00a0 Santa Fe was recently named the country’s number one travel destination by readers of\u00a0 Travel & Leisure.\u00a0 Sazon was just one of the reasons.\u00a0 In the CBS profile of Chef Olea, you’ll meet one of the city’s finest ambassadors and most gracious gentlemen.<\/p>\n

SANTA FE RESTAURANT AMONG THE “BEST OF THE BEST<\/strong>“:\u00a0 Not only was October a month for Chef Fernando Olea to earn more well-deserved accolades, Sazon, the restaurant he helms in Santa Fe was named among the “Best of the Best – Fine Dining Restaurants<\/strong><\/a>.”\u00a0 This recogniton from TripAdvisor is “awarded to those who receive a high volume of above-and-beyond reviews and opinions from the Tripadvisor community over a 12-month period. Out of our 8 million listings, fewer than 1% achieve this milestone<\/em>.”\u00a0 Sazon ranked second from among the twenty-five restaurants listed.\u00a0 Here’s what TripAdvisor had to say: “Sazon, located in the heart of Santa Fe, offers a unique dining experience that highlights the best of Mexican and Latin American cuisine. The interior is stunning, featuring custom-made chandeliers and beautiful oil-on-canvas paintings from various regions of Mexico. Sazon’s bar is a must-visit, with the largest selection of tequila and mezcal in Santa Fe! The signature cocktails are exceptional- try the Sazonrita which will make a believer out of you when it comes to mescal! The menu boasts a variety of dishes including tuna, tacos, shrimp, lamb chops and more<\/em>.”<\/p>\n

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Mac and Cheese From Del’s Restaurant<\/strong><\/a> in Tucumcari<\/figcaption><\/figure>\n

NEW MEXICO’S BEST BURGERS:\u00a0 <\/strong>\u00a0 Humorist Evan Esar once noted: “A hamburger by any other name costs twice as much<\/em>.”\u00a0 \u00a0You don’t often see\u00a0 plain (not that there is any such thing) “hamburgers” on restaurant menus.\u00a0 Instead you’ll see burgers sporting gourmet epithets, listing fancy schmancy ingredients and costing more than some people make per hour.\u00a0 Despite the rising cost of everything, burgers remain inflation-proof.\u00a0 We love them.\u00a0 For those of us who travel across the fruited plain, Only In Your State has compiled a list of the “50 Best Burgers in the U.S<\/strong><\/a>.”\u00a0 According to the writer, the Land of Enchantment’s very best burger comes from the Buckhorn Tavern<\/strong><\/a> in the tiny hamlet of San Antonio.\u00a0 Here’s how the feature synopsized the Buckhorn’s burger: “Buckhorn Tavern boasts a seriously stacked resume: the Buckhorn Burger is iconic, landing on Bobby Flay Throwdown on Food Network, and more. So what’s in the Buckhorn Burger? It’s a green chile cheeseburger with mustard, tomato, lettuce, chopped onion, and pickle, and Only In Your State readers claim it absolutely belongs on any burger lover’s bucket list<\/em>.”<\/p>\n

NEW MEXICO’S BEST DONUTS<\/strong>:\u00a0 \u00a0It’s not only corpulent and indolent Homer Simpson who loves donuts.\u00a0 Undr spacious skies, donuts are generating nearly $10 billion in revenue in 2025. With more than 14,000 donut shops in the country–including such ubiquitous chains as Dunkin’ and Krispy Kreme–donuts remain supremely popular. For many of us, it’s the mom-and-pop donut shops to which we gravitate.\u00a0 That’s where we find exceptionally inventive donut creations that are raising the bar when it comes to this most American of baked or fried goods.\u00a0 The Takeout compiled a list of “The Best Donut Shop in Every State<\/strong><\/a>” that honors such paragons of pulchritudinous pastry.\u00a0 New Mexico’s best donut was deemed to originate at Whoo’s Donuts<\/strong><\/a> in Santa Fe.\u00a0 The Takeout described Whoo’s Donuts thusly: “This frequently\u00a0praised donut shop makes both classics and what it considers modern classics, such as the best-selling and iconic blue corn blueberry lavender donut. Other elevated donuts include the lemon pistachio, orange cardamom cream, and white chocolate lemon ganache, while seasonal donuts include flavors as varied as rosemary almond, strawberry rhubarb, and pear ginger fritter<\/em>.<\/p>\n

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Pork Sisig from Barkada’s ABQ at the Cottonwood Mall in Albuquerque<\/figcaption><\/figure>\n

WHEN DID NEW MEXICO BECOME PART OF TEXAS?<\/strong>:\u00a0 New Mexicans are not known as a xenophobic people.\u00a0 Rather, we’re generally viewed as welcoming and inclusive.\u00a0 So, why is it so many have such antipathy for anything Texas.\u00a0 A recent feature from Family Vacations U.S. is sure to rankle those of you who don’t particularly care for the Lone Star State.\u00a0 First of all, the feature is titled “6 Tex-Mex Cantinas in New Mexico that Locals Never Tire Of.<\/strong><\/a>”\u00a0 Obviously the writer imbibed too many margaritas while on family vacation.\u00a0 The restaurants listed–among them Sadies<\/strong><\/a>, El Patron<\/strong><\/a>, La Posta<\/strong><\/a>, and Maria’s<\/strong><\/a>–are most assuredly New Mexican NOT Tex-Mex.\u00a0 Perhaps the author needs to actually visit the ill-categorized restaurants to learn the differences between New Mexican and Tex-Mex cuisine.<\/p>\n

MANGIAMO AT NEW MEXICO’S BEST “OLD SCHOOL” ITALIAN RESTAURANT<\/strong>:\u00a0 “Old school,” a slang term for something or someone that is traditional, classic, or old-fashioned, is almost always a team of endearment.\u00a0 When it comes to Italian restaurants, the term old school is often used to refer to “red sauce” restaurants.\u00a0 AOL (apparently they’re still around) compiled a list of old school restaurants, those landmarks that have been open for decades.\u00a0 To no surprise, New Mexico’s best old school Italian restaurant comes from Rio Rancho where Joe’s Pasta House<\/strong><\/a> has pleasing palates for generations.\u00a0 AOL explains: “In a state where Southwestern fare takes center stage,\u00a0Joe’s Pasta House\u00a0offers an oasis of Italian just north of Albuquerque. Go traditional with a dish like carbonara, ziti alla vodka, or gnocchi, or try the well-reviewed Southwestern fettuccine, which has green chile and crushed red peppers for a local twist<\/em>.”<\/p>\n<\/div>\n

SEPTEMBER 2025<\/strong><\/h1>\n
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The Grand Lady Herself, Florence Jaramillo<\/figcaption><\/figure>\n

NEW MEXICO LOSES A CULINARY TREASURE:\u00a0\u00a0<\/strong>On 25 September, New Mexico became less enchanted with the passing of Florence Jaramillo, the legendary owner of El Rancho De Chimayo<\/strong><\/a>.\u00a0 Designated a “Culinary Treasure” by the state of New Mexico, the warm-hearted matron was New Mexico Restaurateur of the Year in 1987, served on the New Mexico and National Restaurant Associations boards and won the top honor from the National Restaurant Association – The Lifetime Achievement Award.\u00a0 \u00a0“Mrs J.,” as she was affectionately known by legions of friends and admirers oversaw her beloved restaurant for more than five decades, earning the James Beard Foundation’s “America’s Classic” award in 2016.\u00a0 She will be greatly missed.<\/p>\n

NMRA AWARDS FOR 2025 UNVEILED<\/strong>:\u00a0New Mexico Restaurant Association unveiled the winners of the 2025 Hospitality Industry Awards in which the state\u2019s most outstanding hospitality professionals were honored in style.\u00a0 Russell Hernandez of Salud de Mesilla<\/strong><\/a> in Mesilla was named the 2025 Restaurateur of the Year.\u00a0 Hernandez was praised for developing a team that thrives in a culture of mentorship and pride.\u00a0 \u00a0his advocacy work with the NMRA\u00a0 helps shape policies that protect and uplift the industry.\u00a0 Chef Henrique Valdovinos, chef and owner of Herencia<\/strong><\/a> in Albuquerque was named the 2025 Chef of the Year.\u00a0 Valdovinos transformed his kitchen into a space where tradition meets innovation and young chefs find their voice.\u00a0 Ronnie Padilla, General Manager of El Pinto Restaurant and Cantina <\/strong><\/a>in Albuquerque, was named this year\u2019s Manager of the Year. \u00a0with over four decades in the industry, Padilla has built a legacy defined by structured leadership, heartfelt mentorship, and operational excellence. Adam Medina Sr. of Ranchos Plaza Grill <\/strong><\/a>in Taos as the 2025 Community Service Award winner.\u00a0 \u00a0Medina’s is outreach and leadership have helped unite the region around a shared mission: to support future chefs and preserve the spirit of New Mexican hospitality for generations to come.\u00a0 Championing equity through action, the NMRA proudly honored Hue-Chan Karels, chef and owner of Alkeme <\/strong><\/a>in Santa Fe, as the 2025 Faces of Diversity Award winner.\u00a0 Her team\u2014intentionally composed of women and immigrants\u2014reflects a commitment to inclusion that defines both their leadership and their cuisine.<\/p>\n

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Panna Cotta from the Pioche Food Group<\/strong><\/a> Served at LorAmy Event in Farmington<\/figcaption><\/figure>\n

SANTA FE NAMED BEST IN THE UNITED STATES<\/strong>: Santa Fe was named the #1 U.S. city in Travel & Leisure’s 2025 World’s Best Awards<\/strong><\/a>, marking the first time the city has won this award.\u00a0 \u00a0According to Travel & Leisure “travelers continue to seek destinations with pedestrian-friendly streets, dynamic arts and culture institutions, and excellent food<\/em>.”\u00a0 The site added: “For the first time,\u00a0this Southwestern city\u00a0has claimed the top spot. Readers raved about the inventive New Mexican cuisine and the destination\u2019s natural beauty\u2014sitting at 7,000 feet, Santa Fe is at the foothills of the\u00a0Sangre de Cristo\u00a0mountain range and enjoys over 300 days of sunshine per year. Voters also appreciated the urban offerings, such as markets and art galleries. \u201cEvery trip exceeds the last, with so many new things to discover,\u201d one repeat visitor said, adding, \u201cSanta Fe offers a multi-layer experience.\u201d Another summed it up well: Santa Fe is \u201ca true gem of a place in America<\/em>.\u201d<\/p>\n

LAYING THE SMACKDOWN IN SANTA FE<\/strong>:\u00a0 While becoming a superstar in the wild and wacky world of wrestling during the late 1990s and early 2000s, Dwayne “The Rock” Johnson was renowned for his microphone skills and catchphrases.\u00a0 Among the catchphrases he popularized and made part of the American vernacular was the term “smackdown.”\u00a0 The “Most Electrifying Man in Sports Entertainment” often threatened to “layeth the smackdown<\/em>” on his hapless opponents while propelling the term “smackdown” into the Merriam-Webster Dictionary.\u00a0 Locally, the good folks at Edible New Mexico adapted the term for one of the state’s premier food events.\u00a0 Every year in September, Edible hosts the Green Chile Cheeseburger Smackdown in Santa Fe.\u00a0 This year, Tikka Spice\/Stackers Burger Co<\/strong><\/a>. took the Judges’ Award and People’s Choice Award, and Umami Moto<\/strong><\/a> won the Secret Judges’ Award.<\/p>\n

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Dumpling Soup From Saigon City<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO STATE FAIR DOES GREEN CHILE CHEESEBURGERS, TOO<\/strong>:\u00a0 In 2024, the Isleta Grill<\/strong><\/a> earned the Judges’ Choice award at the New Mexico State Fair’s green chile cheeseburger challenge while\u00a0the people\u2019s choice was Albuquerque\u2019s\u00a0Craft Republic<\/strong><\/a>.\u00a0 One year later, the Isleta Grill swept both awards.\u00a0 Eight competitors (including 2023 winner Sparky’s<\/strong><\/a>)\u00a0 made the challenge formidable as well as delicious.\u00a0 Newcomers included the Grill at the Monte Carlo<\/strong><\/a> from Questa.<\/p>\n

FRONTIER RESTAURANT OWNERS HONORED<\/strong>: In recognition of Albuquerque’s Frontier Restaurant<\/a><\/strong> and Golden Pride<\/strong><\/a> having served guests for more than 50 years, the New Mexico Restaurant Association honored its founding owners Larry and Dorothy Rainosek with a Lifetime Achievement Award.\u00a0 The Rainoseks who founded the Duke City staple in 1971 have fed generation of Duke City diners.\u00a0 \u00a0The landmark restaurant across Central Avenue from the University of New Mexico might best be known for its New Mexican food, homemade tortillas, and Frontier sweet rolls.<\/p>\n

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Dragon and Phoenix (General Tso’s chicken on one side and shrimp with mixed veg.in white sauce on other side) From The Dragon House<\/strong><\/a><\/figcaption><\/figure>\n

CHEF MARC QUINONES MOVING ON<\/strong>:\u00a0 Chef Marc Qui\u00f1ones, one of the most heralded chefs in New Mexico, recently accepted the role of Executive Chef at\u00a0the renowned Michelin Guide recommended Guard and Grace<\/a><\/strong> in downtown Houston, Texas!\u00a0 \u00a0Over the years, Chef Qui\u00f1ones has guided some of the best kitchens in the Land of Enchantment while creating innovative and memorable menus.\u00a0 His most recent culinary venture in Albuquerque was as Director of Culinary Operations and Executive Chef at Ex Novo Brewing Company<\/a> New Mexico.<\/p>\n

NEW MEXICO’S BEST FOOD TRUCK ALSO HAS A GREEN CHILE CHEESEBURGER<\/strong>:\u00a0 According to an industry publication, there are more than 67,000 food trucks across the fruited plain.\u00a0\u00a0The number of food trucks has grown significantly, with sources showing steady increases from around 31,789 in 2020 to over 67,000 by 2023. <\/span>\u00a0 With so many food trucks entering the fray, it takes a special food truck to stand out.\u00a0 In a feature titled “Fifty States of Food Trucks<\/strong><\/a>,” the Food Network compiled a list of each state’s best.\u00a0 Its choice for New Mexico was Santa Fe’s Bang Bite Filling Station<\/strong><\/a>.\u00a0 The Food Network’s assessment: “<\/span><\/span><\/span>Enrique Guerrero is something of a culinary celeb in Santa Fe, since he’s opened multiple popular restaurants (many of which have showcased what he calls his “Nuevo Hacienda Cuisine”) as well as\u00a0Bang Bite Filling Station<\/a><\/b>, one of the area’s longest-running food trucks. And while he’s obviously got serious fine-dining chops, he’s just as committed to serving up award-winning burgers. Take the Bite Burger, which raises the stakes on the beloved green chile cheeseburger, with jalape\u00f1os, serranos, poblanos and chipotles blended right into the meat<\/em>.<\/p>\n

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Kebab From Nora’s Cafe<\/strong><\/a> on Menaul. Photo Courtesy of Lynn Garner<\/figcaption><\/figure>\n

THE BEST SUB SANDWICH IN NEW MEXICO<\/strong>:\u00a0 Perhaps burritos are so ubiquitous throughout the Land of Enchantment, New Mexico has never really embraced the sub sandwich culture as other states have.\u00a0 One of many things I loved most about living in the Boston area was the sheer number of sub sandwiches.\u00a0 Even small towns boasted of two or three purveyors of gargantuan grinders.\u00a0 Then, of course, you couldn’t find a burrito worth eating.\u00a0 Family Vacations U.S., a site which purports “to make family trips fun, stress-free, and packed with memories<\/em>” compiled a list of the “Best Sub Sandwiches in Every State<\/strong><\/a>.”\u00a0 Should you take your family on an enchanting staycation, Family Vacations U.S. recommends Relish<\/strong>: “Relish in New Mexico offers a modern take on the traditional sandwich shop experience. Known for their use of fresh, local ingredients, Relish crafts each sub with creativity and care. The stylish setting and southwestern flair create a dining experience that\u2019s both chic and inviting.\u00a0 With a diverse menu that caters to all tastes, Relish is a popular choice for those seeking a delicious and satisfying meal. Whether you\u2019re a local or just passing through, Relish promises a memorable dining experience that captures the essence of New Mexico<\/em>.”<\/p>\n

NEW MEXICO’S BEST FAMILY RESTAURANTS<\/strong>:\u00a0 Michele Brosius reminds us “We all need to cook, clean then repeat. It\u2019s a part of life you can\u2019t really avoid<\/em>. ”\u00a0 With that in mind, she invites everyone to visit her site Cook Clean then Repeat where you will find easy recipes, hacks and tips for busy families.\u00a0 Among her recent travel hacks is a feature listing 16 New Mexico Family-Owned Mexican Restaurants Serving Recipes Older Than Statehood.<\/strong><\/a> Never mind that most of the restaurants listed are “New Mexican” NOT “Mexican.”\u00a0 It’s still a very good list offering short proYelp Elite<\/em> Squad members are reliable reviewers who champion local businesses, are the heart of the community, and are trusted for their recommendationsfiles of such stalwart Land of Enchantment favorites as Chope’s<\/strong><\/a>, La Posta De Mesilla<\/strong><\/a> and Mary & Tito’s<\/strong><\/a>.\u00a0 (Thank you, Steve Coleman)<\/p>\n

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House-Smoked Pastrami Sandwich From Trail Rider<\/strong><\/a> in Cedar Crest<\/figcaption><\/figure>\n

NEW MEXICO’S MOST ELITE BRUNCH<\/strong>:\u00a0 “Yelp Elite<\/em> Squad members are reliable reviewers who champion local businesses, are the heart of the community, and are trusted for their recommendations<\/em>.”\u00a0 That’s how Yelp describes the “fun group of passionate locals writing, photographing and adventuring their way through the city and beyond<\/em>.”\u00a0 With these credentials in mind, it’s always interesting to see what Yelp Elites consider “the best.”\u00a0 In a feature listing “the best brunch spot in each state<\/strong><\/a>” Elites “identified businesses in the breakfast and brunch categories, then ranked those spots based on the volume and ratings of reviews given by Yelp Elite Squad members for each business.”\u00a0\u00a0<\/em>The Land of Enchantment’s best brunch spot, according to Yelp Elites is Campo at Los Poblanos<\/strong><\/a>.\u00a0 Here’s how Campo was summarized:\u00a0 “Located on an organic farm, they pride themselves on farm to fork dining. Dishes are seasonal and creative \u2013 like the blue corn sonora wheat pancakes and grilled sourdough toast topped with fresh vegetables<\/em>.”<\/span>DOING IT RIGHT FOR FIFTY YEARS<\/strong>:\u00a0Garcia\u2019s Kitchen has been serving up New Mexican dishes to the community for 50 years.\u00a0 The first location opened in 1975.\u00a0 There are now six Garcia’s Kitchen<\/strong><\/a> restaurants across the metro and one dedicated to catering.\u00a0 Garcia’s exemplifies the term “family owned and operated.”\u00a0 Every Garcia’s Kitchen is run by the brothers and sisters in the Garcia\u2019s family.\u00a0 Some of Garcia\u2019s familiarity can be credited to a caricature of Andy Garcia, the restaurant\u2019s owner. That caricature depicts a sombrero wearing Andy with a cherubic smile holding a plateful of tacos on one hand and a towel on the other. It is prevalent throughout his restaurants; you can find it on colorful paintings, the menus and even on napkins.<\/p>\n

August, 2025<\/strong><\/h1>\n
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Muffuletta From Sergio’s<\/strong><\/a> (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

IT’S GREEN CHILE PIZZA SEASON:\u00a0\u00a0<\/strong>It’s so easy to lament all the things that are wrong with New Mexico.\u00a0 We’re constantly bombarded by naysayers declaring the Land of Enchantment as last in virtually every quality of life category.\u00a0 You might think it would give us all a complex.\u00a0 Thankfully we can boast of something unique that makes us “best” in the country.\u00a0 That, my friends, is our sacrosanct red and green chile.\u00a0 Though “chile” can be found in other states, sometimes the origin of that product is dubious.\u00a0 Pizza Today, a highly regarded trade periodical for professionals in the pizza industry, recognizes that pizza is a wonderful vehicle to showcase the deliciousness of green chile.\u00a0 In an article titled “Green Season | Fresh Green Chile Menu Ideas<\/strong><\/a>” Pizza Monthly touts both green chile on the pizza at Dion’s<\/strong><\/a> and its famous green chile ranch dressing.\u00a0 This is a must read article for everyone who loves green chile on their pizza.<\/p>\n

NEW MEXICO’S BEST “HOLE IN THE WALL” RESTAURANT<\/strong>:\u00a0 Food Republic, the self-glossing “ultimate destination for anyone who loves food and drinks<\/em>” said it well: “While we all love a good chain restaurant, some of the country’s best food isn’t found in places with hundreds of locations or national ad campaigns. Instead, it’s often served behind the doors of more modest-looking buildings, with handwritten menus, neon signs, or names you might not recognize unless you’re a local<\/em>.”\u00a0 Well said, except for the part about “we all love a good chain restaurant<\/em>.”\u00a0 Food Republic “set out on a mission to identify the very best hole-in-the-wall restaurants in every U.S. state. While we couldn’t hit the road and try them all for ourselves, we relied on a mix of public opinion, notable food awards, local and national press, and TV features to make our selections<\/em>.”\u00a0 I couldn’t agree more with the “ultimate destination’s” choice for New Mexico.\u00a0 That would be Mary & Tito’s<\/strong><\/a>, my very favorite restaurant in the universe.\u00a0 Food Republic declared “Tucked away in Albuquerque, Mary & Tito’s Cafe has been whipping up classic New Mexican food since 1963. A local favorite, the humble spot earned national recognition with a James Beard American’s Classics Award win in 2010. Known for its carne adovada (which includes a delicious red chile sauce), Mary & Tito’s proves that some of the best meals can come from the most unassuming places<\/em>.”\u00a0 (Courtesy of Sarita)<\/p>\n

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Piranha at La Posta in Mesilla<\/strong><\/a>–Not on the Menu<\/figcaption><\/figure>\n

BEST GERMAN RESTAURANT IN NEW MEXICO<\/strong>:\u00a0 \u00a0According to Data USA<\/strong><\/a>, the most comprehensive website and visualization engine of public US Government data, “In 2023, the most common birthplace for the foreign-born residents of New Mexico was Mexico, the natal country of 124,411 New Mexico residents, followed by Philippines with 6,498 and Germany with 4,186<\/em>.”\u00a0 World Population Review<\/strong><\/a> believes there are 181,895 residents of German ancestory in the Land of Enchantment, constituting 8.5% of the state’s population.\u00a0 You might think there would be more German restaurants and bakeries in New Mexico.\u00a0 Sadly, that’s not the case.\u00a0 In compiling a list of the best German restaurants in every state<\/strong><\/a>, Family Vacations didn’t have many from which to choose in New Mexico.\u00a0 Their choice was the Bavarian Restaurant<\/strong><\/a> in Taos Ski Valley.\u00a0 According to the feature, “guests can enjoy a variety of traditional dishes, from schnitzels to bratwurst, all served with a side of mountain charm<\/em>.”<\/p>\n

NEW MEXICO’S BEST BURGERS<\/strong>:\u00a0 Many of us who have dedicated much of our free time and disposable income to writing about food have long been inspired by Chowhound, “a site for food aficionados – also known as food nerds<\/em>.”\u00a0 Founded in 1997, Chowhound preceded Yelp by nearly a decade.\u00a0 As a crowd-sourced medium for restaurant recommendations, Chowhound remains a trusted source for many.\u00a0 \u00a0That’s why Chowhound’s feature “The Hands Down Best Burger In Every Single US State<\/strong><\/a>” has so much credibility.\u00a0 According to Chowhound, New Mexico’s best burger (hands up so we can grab one or five) comes from The Frontier<\/strong><\/a>.\u00a0 Here’s what Chowhound had to say: “Albuquerque dining landmark Frontier has earned a rock-solid reputation for its homey New Mexican cuisine, but its burgers are also worth an order. Go for the original burger with salad dressing, lettuce, tomato, pickles, and onions on a sesame-seeded bun, or give your meal a little regional flair with red or green chile. If you go the spicy route, order a tall cup of frozen horchata to bring things back down<\/em>.”<\/p>\n

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Filiburger (Green Chile Bacon Cheeseburger) From Filiberto’s Mexican Food<\/strong><\/a><\/figcaption><\/figure>\n

THE ABSOLUTE BEST HOT DOG IN NEW MEXICO<\/strong>: According to a study published in the journal Nature Food, eating one hot dog is estimated to reduce life expectancy by 36 minutes.\u00a0 At that rate many of us will be dead within a week.\u00a0 Hot dogs are so beloved that Americans eat up to 20-billion of them a year.\u00a0 For many of us, travel is an opportunity to discover new and different types of hot dogs.\u00a0 No matter what state you travel to, its bound to have a hot dog to love.\u00a0 Chowhound’s compilation of “The Absolute Best Hot Dog In Every State<\/strong>”\u00a0<\/a> may just have you wanting to hit the road. According to Chowhound, “New Mexico’s absolute best hot dog comes from the <\/em>Dog House Drive-in<\/strong><\/a> in Albuquerque. Here’s what Chowhound has to say: Surprise, surprise; the best hot dog in New Mexico doesn’t come with green chile. Instead, it’s a classic chili cheese dog from an iconic eatery along Route 66 in Albuquerque: the Dog House Drive-in. The size of the foot-long sausage and buns is massive, and it’s worth stopping to view the old-fashioned neon sign as well<\/em>.”<\/p>\n

NEW MEXICO’S BEST BARBECUE<\/strong>:\u00a0 Food preferences are a very personal matter.\u00a0 I hear it all the time from vociferous diners who don’t agree with my assessments of restaurants they don’t like.\u00a0 Perhaps no food preference is as personal as every individual’s choice of barbecue.\u00a0 For some people, only the barbecue in their state will do.\u00a0 Others will cross borders and miles for their favorite.\u00a0 Only In Your State compiled a list of the “50 Best Barbecue Spots Across the U.S.<\/strong><\/a>“.\u00a0 It’s a list sure to be contentious…unless you’re from New Mexico and you’ve experienced Mad Jack’s Mountaintop Barbecue<\/strong><\/a> in Cloudcroft.\u00a0 \u00a0 Only In Your State’s assessment: “Melt-in-your-mouth brisket that brings tears to your eyes\u2014this is the magic of\u00a0<\/em>Mad Jack\u2019s<\/a>.<\/strong> Folks come from far and wide to partake in a meal in this New Mexico gem whose sauce is so finger-lickin\u2019 good, it\u2019s sold by the bottle<\/em>. ”<\/p>\n

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New Mexico Shrimp and Grits from Sixty Six Acres<\/strong><\/a> (Photo Courtesy of Sarita)<\/figcaption><\/figure>\n

HANDS DOWN – THE BEST PIZZA IN NEW MEXICO<\/strong>:\u00a0 Unlike the term “thumbs down<\/em>,” the idiom “hands down<\/em>” has positive connotations meaning “without a doubt<\/em>.”\u00a0 That’s what Chowhound says about its compilation of “The Best Pizza in Every State<\/strong><\/a>.”\u00a0 Admittedly “What counts as “the best” can vary depending on whether you like thin crust, thick crust, wood-fired, or classic greasy slices. Still, we looked at a mix of factors to make these picks, including customer reviews, national and local media coverage, and recognition<\/em>.”\u00a0 \u00a0Chowhound’s choice for New Mexico comes from Santa Fe’s Bruno’s Pizzeria<\/strong><\/a>.\u00a0 \u00a0According to Chowhound: “Run by a fifth-generation family of pizza makers, Bruno’s Pizzeria serves up New York-style pies cooked in a wood-fired brick oven. You can create your own pizza with various toppings or opt for one of the specialty pies. If you’re going with the latter, the Doppio Black earns tons of\u00a0fans for its intriguing black garlic base, meaty double pepperoni, and melty mozzarella<\/em>.\u00a0 (Courtesy of Sarita)<\/p>\n

Touropia, a blog which “features the most amazing sights around the world divided into various \u201cbest of\u201d lists <\/em>put together “A List of 20 U.S. Cities Famous For Their Culinary Creations.<\/strong><\/a>”\u00a0 \u00a0The premise of the article is that “food is one of the best ways to explore a city\u2019s culture \u2014 and across the U.S., countless destinations have made a name for themselves because of the iconic dishes that were invented there.”\u00a0 <\/em>One of the cities making this hallowed list is Santa Fe which is renowned for its green chile stew.\u00a0 Touropia got it right: “One of the many tantalizing flavors you\u2019ll come across in New Mexico, green chile stew is a mix of green chiles, potatoes, and pork that is slow-cooked to perfection. The dish has become a lot more popular since the invention of refrigeration.\u00a0 Before that, the chiles would quickly ripen from green to red, so the green chile stew season was very short. Today, you can enjoy a spicy bowl of the stew year-round.<\/p>\n

July 2025<\/strong><\/h1>\n
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Smothered Burrito from Papa Nacho’s<\/strong><\/a> (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

SANTA FE TOPS TRAVEL DESTINATION LIST:\u00a0 <\/strong>It’s heartening to know that New Mexicans aren’t the only people who recognize just what a fabulous city Santa Fe is.\u00a0 Travel and Leisure magazine ranked New Mexico’s state capital as the best place to visit in the U.S.<\/strong><\/a> What makes it so special is that visitors who read the magazine were the ones who voted.\u00a0 The list actually named 15 favorite cities in the United States for 2025.\u00a0 \u00a0Taos ranked 11th on the list.\u00a0 One visitor described Santa Fe as “a multi-layer experience<\/em>.\u201d\u00a0 \u00a0Those experiences include some of the very best restaurants in the Southwest.\u00a0 It sounds like a staycation is in order.<\/p>\n

NOT SANTA FE, NOT TAOS, BUT ALBUQUERQUE:\u00a0 <\/strong>The Wall Street Journal contends that “Most visitors to the state make a beeline to the tourist towns of Santa Fe and Taos.\u00a0 But a former resident argues that New Mexico’s misunderstood big city is every bit as dynamic–and deserving a stop<\/em>.”\u00a0 In an article titled “Why Albuquerque is the New Mexico Trip to Put on Your Bucket List<\/strong><\/a>,” Former Duke City resident Sarah Karnasiewicz makes a strong case.\u00a0 One of the reasons the Duke City belongs on any bucket list is, of course, the city’s cuisine.\u00a0 The author advises visitors to refuel with a carne adovada burrito from “a hole in the wall called Acapulco Taco on Wyoming Boulevard<\/em>.”\u00a0 \u00a0Other must-stops include the Frontier Restaurant<\/strong><\/a> and Mesa Provisions<\/strong><\/a> which is helmed by Steve Riley, a James Beard “Best Chef-Southwest” nominee in 2024.<\/p>\n

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Mango Gelati From Pop Pop’s Italian Ice<\/figcaption><\/figure>\n

NOSTALGIA ABOUNDS AT NEW MEXICO’S MOST ICONIC\u00a0 DINER<\/strong>: Diners across the fruited plain have upped their culinary game to such an extent that they should no longer be called “greasy spoons.”\u00a0 Contemporary diners often serve gourmet quality food “with a dash of charm and a sprinkling of regional flair<\/em>.”\u00a0 The Food Network compiled a list of “Classic Diners You Don’t Want to Miss, in All 50 States.<\/strong><\/a>”\u00a0 \u00a0The Land of Enchantment’s best diner was deemed to be Lindy’s Diner<\/strong><\/a> on Route 66 in Albuquerque.\u00a0 Here’s what the Food Network has to say about Lindy’s: “The history behind its name is murky, but Lindy’s Diner<\/a><\/strong>\u00a0is well-documented as being one of the oldest restaurants on Route 66 in New Mexico. Since 1929, the Albuquerque diner has welcomed folks of all stripes, including businesspeople, the mayor, TV and movie stars (over 32 movies have been filmed here!), the homeless and even President Clinton (and his Secret Service entourage), who gave a speech at its front door. Even four-legged, furry friends are welcome on the dog-friendly patio. Look for signature dishes like the Cowboy Breakfast (often ordered outside of morning hours), a chicken-fried steak smothered in green chili (made with local Hatch chiles) and cheese and paired with pinto beans, hash browns and eggs, plus a tortilla and a grilled jalapeno. The burgers are as creative as they are huge, like the Green Chile Cheeseburger, a half-pound patty topped with Hatch green chiles and American cheese on a toasted brioche bun. In a nod to the Greek roots of the Vatoseow family, who have owned the diner since 1971, the Spartacus Burger is topped with sliced gyro and feta and served with a cooling side of tzatziki sauce<\/em>.”<\/p>\n

NEW MEXICO’S BEST FOOD TRAIL<\/strong>:\u00a0 In 2009, I had the privilege and honor of working with four-time James Beard award-winning author Cheryl Alters Jamison and two other culinary luminaries to develop the New Mexico Green Chile Cheeseburger Trail<\/strong><\/a> for the New Mexico Tourism Department<\/strong><\/a>.\u00a0 We got back together in 2011 to revise the list.\u00a0 Sadly, 2011 is the last time the Trail has been revised.\u00a0 It’s not that Cheryl and I aren’t willing to update the list.\u00a0 New Mexico’s Tourism Department has other priorities.\u00a0 Still, it’s nice to see that our work is still receiving national acclaim.\u00a0 “Onlyinyourstate,” for example, named the New Mexico Green Chile Cheeseburger Trail as the Land of Enchantment’s best food and drink trail<\/strong><\/a>.<\/p>\n

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Green Chile Cheese Fries From the Isleta Grill<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S BEST BREAKFAST SANDWICH<\/strong>:\u00a0 The team at Chowhound set out to discover the best breakfast sandwich in every state<\/strong><\/a>.\u00a0 “Combing through Yelp reviews, Reddit threads, and community forums to see what locals actually rave about, Chowhound prioritized spots with consistent, passionate feedback \u2014 the kind of places people go out of their way for and tell their friends about. While taste is always subjective, countless reviews place these as the best breakfast sandwiches in every state<\/em>.”\u00a0 Diners who are passionate about breakfast sandwiches determined New Mexico’s best comes from Albuquerque’s The Shop<\/strong><\/a>.\u00a0 Chowhound lays it all out for us:\u00a0 “Located in Albuquerque’s Nob Hill neighborhood, The Shop serves up vibrant dishes that straddle both sides of the border. Think Mexican-inspired tortas and chilaquiles alongside hashes and eggs bennies. For many, the Croque Madame is the star of the menu with its thick brioche bread topped with two eggs, ham, Gruyere cheese, cheddar Mornay, and bacon jam. It also comes with a side salad<\/em>.”<\/p>\n

AND ONE FOR VEGANS, TOO<\/strong>:\u00a0 PETA (People For the Ethical Treatment of Animals) has compiled a list of “delicious animal-free breakfast sandwiches with awards to celebrate the growing shift towards compassionate cuisine.\u00a0\u00a0<\/em>Among the honorees in its list of America’s Top Eggsellent Vegan Breakfast Sandwiches<\/strong><\/a> is the plant-based “Bac’n, Egg and Cheese Biscuit from Albuquerque’s Lucky Goose.\u00a0\u00a0The sandwich is made with a Just Egg patty smothered in vegan cheese and topped with meat-free bacon, all on a housemade biscuit.\u00a0 Lucky Goose<\/strong><\/a> is open seven days a week.<\/p>\n

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Birria Tacos from Arriba Shihuahua<\/strong><\/a><\/figcaption><\/figure>\n

RESTAURANTS THAT DEFINE THE DUKE CITY’S CHARACTER<\/strong>:\u00a0 Perhaps the most prolific perpetrators of the click bait I rail against is MSN which regularly (almost daily) posts some compilation of the “best this” and the “best that” restaurants or foods.\u00a0 Most of the time MSN’s picks are wrong–as if the writer never set foot in New Mexico.\u00a0 Every once in a while, however, MSN does publish an amusing feature–such as the “Best Local Joints in Albuquerque That Define Duke City Character<\/strong><\/a>.”\u00a0 The feature not only listed specific restaurants, but reasons why locals swear allegiance.\u00a0 The article explains: “These joints represent what makes Albuquerque special\u2014the combination of Native American heritage, Hispanic traditions, and high desert culture that creates something uniquely New Mexican. They’re where locals maintain connections to pre-statehood culinary traditions, where green chile isn’t just an ingredient but cultural identity, and where high desert living requires both toughness and appreciation for authentic flavors<\/em>.”<\/p>\n

WOULD YOU BE BETTER OFF AT TACO BELL<\/strong>?:\u00a0 Foodie Haven, a Massachusetts-based site which purports to “building a community that celebrates the beauty of food and the joy of culinary experiences<\/em>” compiled a list of “7 New Mexico Tacos That Let People Down — And 7 That Are Always Worth The Drive<\/strong><\/a>.”\u00a0 According to the article “New Mexico is renowned for its rich culinary heritage, particularly when it comes to its distinctive take on tacos. Yet, not every taco experience lives up to the hype. In this guide, we\u2019ll explore seven taco spots that have left diners wanting more, contrasted with seven destinations where the tacos are consistently worth the journey<\/em>.”\u00a0 Among the restaurants listed with a “distinctive take on tacos<\/em>” was Taco Tote<\/strong><\/a>, a chain which got its start in Juarez-El Paso.\u00a0 Taco Cabana<\/strong><\/a>, which calls San Antonio, Texas, home also made the naughty list as did Taco Sal<\/strong><\/a> which seems to have moved, signage and all, to Las Cruces.\u00a0 \u00a0For those specifically craving exceptional tacos, the article indicated it might be worth exploring other options.\u00a0 Among those is Taco Fundacion<\/strong><\/a> which closed in 2023.\u00a0 \u00a0In all this laughable compilation showed why writing about New Mexico’s food should best be left to New Mexicans.<\/p>\n

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Pork Buns From The Red Chilli House<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO SANDWICH SHOP AMONG AMERICA’S BEST<\/strong>:\u00a0 Larry the Cable Guy says his first words were “Are you going to finish that sandwich<\/em>?”\u00a0 If I had a sandwich for every time I craved a sandwich, I’d weigh 600 pounds.\u00a0 Sandwiches are so special, we’re willing to drive long distances to try one.\u00a0 That means a visit to Santa Rosa is in order.\u00a0 In its list of the “Top 100 Sandwich Shops in America<\/strong><\/a>,” Yelp ranked Santa Rosa’s Mr. Bee\u2019s Coffee & Teas<\/strong><\/a>\u201d as number 19 on a list of 100 shops.\u00a0 \u00a0Mr. Bee’s\u00a0serves a variety of croissants and panini alongside various coffee and tea options. They have a 4.9 average rating on Yelp with 166 reviews.<\/p>\n

MEET THE NM GASTRONOME<\/strong>:\u00a0 What happens when two tongueliers (persons skilled in the art of tasting and describing flavors, especially in wine or food) get together for a cup or two of coffee at the Blackbird Coffee House<\/strong><\/a>?\u00a0 \u00a0Author Tom Nieman <\/strong><\/a>and I had made several efforts to get together before joining up at the Blackbird Coffee House which neither of us had previously visited.\u00a0 Tom interviewed me for his wonderful podcast \u201cMa\u00f1ana Cafe<\/strong><\/a>\u201d (found on your favorite podcast app (make sure you subscribe)).\u00a0 In weekly episodes, Tom and his friend Jim Tritten have shared their insights on about 150 restaurants in the Albuquerque area.\u00a0 Their format is simple and you don\u2019t have to wade through half-a-million words (hint to self) to find out what they think of a particular restaurant.\u00a0 Each podcast includes video and is about five minutes long.\u00a0 The most recent Ma\u00f1ana Cafe post features an interview with me.\u00a0 You can find it on YouTube<\/strong><\/a>, too.<\/p>\n

June, 2025<\/strong><\/h1>\n
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Mexican Turnover Stuffed With Chicken From Mary & Tito’s<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S BEST FAIR FOOD<\/strong>:\u00a0 The Merriam Webster Dictionary defines “fair” as “not very good or very bad\u00a0:\u00a0<\/strong>of average or acceptable quality<\/em>.”\u00a0 \u00a0By that definition it’s hard to conceive of most New Mexican food being only “fair.”\u00a0 We can, however, rave about the great food served at the New Mexico State Fair.\u00a0 The Food Network compiled a list of the “50 Best Fair Foods By State.<\/strong><\/a>”\u00a0 Study the list and you’ll probably conclude many of the offerings at state fairs at other states are only fair.\u00a0 No so for New Mexico’s best state fair food, the green chile Navajo taco.\u00a0 Here’s what the Food Network had to say:\u00a0 “The smoky scent of bonfires may mark the arrival of fall in other states, but in New Mexico, it\u2019s the smell of roasting green chiles that heralds the change of season. Mounds of the freshly-roasted peppers beckon from roadside stands and grocery store parking lots, and they also get plenty of play at the <\/em>New Mexico State Fair<\/a><\/strong> held in Albuquerque every September. For the quintessential New Mexico bite, opt for Navajo tacos topped with roasted, peeled and chopped green chiles. Made of Navajo fry bread, a fried round of dough that\u2019s pillowy-soft inside and golden-crisp outside, the tacos come topped with seasoned ground beef, pinto beans, cheese, lettuce, onions, tomato and plenty of the spicy peppers. Look for Navajo fry bread and tacos in the Indian Village at vendors like Zina\u2019s Blue Corn Caf\u00e9, Navajo Caf\u00e9, Native Caf\u00e9 and Harvest Caf\u00e9<\/em>.”<\/p>\n

SANTA FE’S BEST RESTAURANTS<\/strong>:\u00a0 There are numerous “clickbait” features on the internet purporting to tell you where to find the best this and the most delicious that at destinations throughout the world.\u00a0 Sadly many of those articles aren’t even written by locals.\u00a0 Who knows how many are AI generated?\u00a0 The point is, if you really want to know where to go, there’s no better source than a local–someone who lives there and understands the culture.\u00a0 That’s why Conde Naste Traveler’s article “The 16 Best Restaurants in Santa Fe<\/strong><\/a>” has so much credibility.\u00a0 It was written by Ashley Biggers<\/strong><\/a>,\u00a0 Ashley not only calls Albuquerque home, she once served as Associate Editor for New Mexico Magazine.\u00a0 She knows the Land of Enchantment.\u00a0 You can trust Ashley’s recommendations.<\/p>\n

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Dumplings From the Afghan Kebab House<\/figcaption><\/figure>\n

LAS CRUCES AMONG AMERICA’S BEST TOWNS TO VISIT<\/strong>:\u00a0 “Overlooked, but packed with wonders<\/em>.”\u00a0 “Unique blend of cultural experiences, jaw-dropping scenery and outdoor activities<\/em>.”\u00a0 “the laid-back pace of a much smaller town<\/em>.”\u00a0 \u00a0“Come\u00a0 Those are just some of the terms of approbation you’ll find in a CNN Travel article about Las Cruces.\u00a0 Designated “One of America’s Best Towns to Visit in 2025<\/strong><\/a>” Las Cruces ranked 7th on a list that includes Bend, Oregon; Ithaca, New York; and Rapid City, South Dakota.\u00a0 A separate piece that includes video invites visitors to “Come to Las Cruces for the natural beauty, stay for the food<\/strong><\/a>.”\u00a0 Courtesy of Steve Coleman<\/strong><\/a><\/p>\n

NEW MEXICO’S BEST DONUTS ACCORDING TO ELITES<\/strong>:\u00a0 Ruth Reichl may have been editor-in-chief of Gourmet Magazine as well as food critic for the New York Times and Los Angeles Times, but she probably wouldn’t make a good Yelp Elite.\u00a0 Not when she’s been quoted as saying “If you really taste a doughnut, it’s pretty disgusting. They taste of grease<\/em>.”\u00a0 Fortunately Yelp Elites don’t subscribe to such aversive thinking.\u00a0 Thanks to the Elites, we have a list of the “Top 50 Donut Shops in the US<\/strong><\/a>.”\u00a0 According to the Elites, the Land of Enchantment’s best donuts come from Albuquerque’s Rise + Roast: “Rise + Roast is a bright, modern caf\u00e9 where artisan donuts meet expertly brewed coffee. Their menu rotates with classic and fun flavors, making it a natural stop for your morning ritual<\/em>.”<\/p>\n

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Coconut Donut and Biscochitos from Sergio’s Bakery & Cafe<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S TOP BREAKFAST RECIPE<\/strong>:\u00a0 \u00a0It’s often been said that breakfast is the most important meal of the day.\u00a0As the name suggests, breakfast breaks the overnight fasting period. It replenishes your supply of glucose to boost your energy levels and alertness, while also providing other essential nutrients required for good health.\u00a0 To help Americans in their quest for a more delicious breakfast, Food.com compiled “The Top Breakfast Recipes in Every State<\/strong><\/a>.”\u00a0 \u00a0This compilation isn’t necessarily about healthy eating.\u00a0 Those of us who start caloric achievement early in the day will appreciate recipes for such dishes as pecan sticky rolls (Alabama), miga (Arizona), chocolate gravy (Arkansas) and of course, huevos rancheros<\/strong><\/a> from New Mexico.\u00a0 Be advised that the recipe calls for salsa instead of red chile and it was developed by the Culinary Institute of America (CIA), not a New Mexican.<\/p>\n

BURGER TYPES THAT DEFINE AMERICA<\/strong>: “America’s burger landscape extends far beyond fast food chains. Each region boasts its own distinctive take on this beloved staple, reflecting local ingredients, cultural influences, and culinary traditions<\/em>.”\u00a0 \u00a0That’s how USA Today’s 10Best began its “coast-to-coast journey through <\/em>10 unique types of burgers<\/strong><\/a> that showcase America’s diverse food heritage<\/em>.”\u00a0 Of course no compilation would be credible without including New Mexico’s sacrosanct green chile cheeseburger.\u00a0 Here’s what 10Best had to say: “New Mexico’sgreen chile cheeseburger\u00a0features a beef patty topped with roasted, chopped Hatch green chiles and melted cheese. The chiles provide a special smoky heat that ranges from mild to eye-watering. \u00a0<\/em>The Owl Bar<\/a>,<\/strong> in San Antonio, New Mexico, and (now closed) Bert’s Burger Bowl, in Santa Fe, claim to be its birthplace. The state even has an official\u00a0<\/em>Green Chile Cheeseburger Trail<\/a><\/strong>\u00a0for enthusiasts<\/em>.<\/p>\n

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Quesabirria Tacos from Ramona’s Cafe<\/strong><\/a><\/figcaption><\/figure>\n

LEGENDARY ALBUQUERQUE RESTAURATEUR PASSES AWAY<\/strong>:\u00a0 Nick Kapnison, a legendary Albuquerque restaurateur who owned more than a dozen restaurants across the Duke City passed away at 93.\u00a0 Kapnison lived a life well lived.\u00a0 A dynamic impresario with\u00a0 seemingly boundless energy, he put his heart and soul into every restaurant he owned.\u00a0 Kapnison was a peripatetic presence at his eateries, meeting and greeting customers whenever he could.<\/p>\n

NEW MEXICO’S BEST RIBS<\/strong>:\u00a0 Genesis recounts that Eve was created from one of Adam’s ribs.\u00a0 That makes great sense.\u00a0 Not only do the ribs lie close to and protect a man\u2019s heart, they are the only bones which regenerate if cut properly.\u00a0 Ribs (maybe not Adam’s) are also delicious.\u00a0 Leave it to the Food Network to compile a lis of the “best ribs in America<\/strong><\/a>.”\u00a0 \u00a0Though I’m apt to disagree with most clickbait compilations, I wholly agree with the Food Network’s choice for New Mexico’s best ribs: Mad Jack’s Mountaintop Barbecue<\/strong><\/a> in Cloudcroft.\u00a0 Here’s what the Food Network had to say: “On any given day, drive by <\/em>Mad Jack’s Mountaintop Barbecue<\/a><\/strong>\u00a0in Cloudcroft and you\u2019ll probably find people lining up, starting more than an hour before the restaurant even opens, because once it\u2019s gone, it\u2019s gone for the day. Natives of Lockhart, Texas (aka the barbecue capital of Texas), the team serves some of the most succulent meats around, ribs included. Pork ribs are available on the regular while “Dino” Angus beef ribs are a weekend delight. Don\u2019t miss the cobbler for dessert<\/em>.”<\/p>\n

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Blueberry and Cherry Strudel from Vic’s Daily Cafe<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S CLASSIC COMFORT FOOD<\/strong>:\u00a0 In a feature titled “America The Tasty” the July, 2025 edition of Reader’s Digest included a list of each state’s classic comfort food.\u00a0 The list was mostly predictable: fried green tomatoes in Alabama, conch fritters in Florida, loco moco in Hawaii and catfish in Mississippi, for example.\u00a0 While “green chili” was listed as Colorado’s classic comfort food and the food of choice in Texas is “chili con carne,” New Mexico’s classic was listed as “chiles rellenos.”\u00a0 Note the spelling difference between the Land of Enchantment’s sacrosanct classic comfort food and that of Colorado and Texas.<\/p>\n

May, 2025<\/strong><\/h1>\n
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Tacos Arabes From Fiesta Azul Tequila House<\/figcaption><\/figure>\n

SANTA FE CHEF HONORED BY JAMES BEARD FOUNDATION<\/strong>: The James Beard Foundation (JBF) has announced its TasteTwenty chefs<\/strong><\/a> for 2025.\u00a0 TasteTwenty is an annual selection of \u201cones to watch<\/em>\u201d in the culinary industry, chefs who will showcase their talents and represent their city\u2019s independent restaurant community throughout the national Taste America series. Each chef of the TasteTwenty cohort is chosen not only for their exceptional culinary talent but also for their meaningful contributions beyond the kitchen. They’re champions of positive change\u2014from supporting sustainable agriculture, investing in their teams, elevating quality ingredients, advocating for a more resilient food system, and more.\u00a0 Kathleen Crook, a New Mexico native, is on that prestigious list.\u00a0 As the executive chef of Market Steer Steakhouse<\/strong><\/a> in downtown Santa Fe, Kathleen displays her talents daily but in November, JBF will host a special event at Market Steer Steakhouse in Santa Fe to showcase her talents.<\/p>\n

BURRITO LADY RETIRING<\/strong>: Consuelo Flores, long-time owner of The Burrito Lady<\/strong><\/a>, announced she is ready to retire and will step away from her much loved restaurant in December, 2025.\u00a0 Consuelo indicated she will close the restaurant at the end of the year unless an opportunity to sell presents itself.\u00a0 A prospective owner wouldn’t have the benefit of Consuelo’s recipes since she prepares her inimitable food from the heart and by memory.\u00a0 Should a new owner wish to retain The Burrito Lady’s current format, she would be happy to provide the training needed.<\/p>\n

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Green Chile Burrito from Hannah & Nate’s<\/strong><\/a> in Corrales<\/figcaption><\/figure>\n

HEROIC SANDWICH<\/strong>:\u00a0 “Forget Chains — These local sub shops are America’s real sandwich heroes<\/em>.”\u00a0 Doesn’t that sound like a headline I would write?\u00a0 Alas, I can’t take credit for that what could be my motto (and that of my friend Ryan “Break the Chain” Scott<\/strong><\/a>.\u00a0 That headline came from Tasty Food Stories<\/strong><\/a>, “a team of passionate food enthusiasts, chefs, and flavor explorers dedicated to building a community that celebrates the beauty of food and the joy of culinary experiences.”\u00a0\u00a0<\/em>The Tasty Food Stories team compiled a list of “50 local establishments serve up unique and delicious sandwiches that rival any chain, offering a taste of community and creativity<\/em>.”\u00a0 \u00a0One change I would have made is replacing the word “rival” with “surpass.”\u00a0 Only one New Mexico sandwich shop made the list, but it’s a great one.\u00a0 James Beard Foundation “Best Bakery” semifinalist Coda Bakery<\/strong><\/a> is well-deserving of the honor.\u00a0 Here’s what Tasty Food Stories had to say: “Albuquerque\u2019s Coda Bakery brings a bold fusion of East and Southwest to the sandwich scene. Specializing in Vietnamese banh mi, this charming spot layers traditional flavors with a subtle New Mexican twist.\u00a0 Crispy baguettes cradle savory meats, pickled vegetables, and just the right touch of spice\u2014creating a flavor experience that bridges continents. For those craving something vibrant, fresh, and unexpected, Coda is a delicious detour worth taking<\/em>.”<\/p>\n

NEW MEXICO’S BEST DRIVE-IN<\/strong>:\u00a0 During the advent of America’s labrynthian highway systems, “drive-in restaurants began a trajectory that not only propelled small-town restaurants toward serving a new customer base but also changed how travelers experienced different cities and states<\/em>.”\u00a0 In honor of the dwindling number of true drive-in restaurants across the fruited plain, Mashed compiled a list of “The Best Drive-In Restaurant in Every State<\/strong><\/a>.”\u00a0 \u00a0The Land of Enchantment is well represented by Truth or Consequences (and Gil) favorite A&B Drive-In<\/strong><\/a>.\u00a0 Here’s what Mashed had to say: “In a small town like Truth or Consequences, it can be challenging to find something worth stopping for \u2014 A&B Drive-In is definitely worth the stop. Known to residents as an old-fashioned downtown hub, this drive-in serves everything from burgers and shakes to an array of Mexican classics. In New Mexico especially, spice is encouraged, and with dishes like the Green Chile cheeseburgers (a customer favorite, according to Tripadvisor), chile relleno, and smothered burritos, these eats can be a great way to unwind after a drive through the desert. Especially with a cup of shaved ice in your hand<\/em>.<\/p>\n

April, 2025<\/strong><\/h1>\n
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Tomahawk Pork Chop Served With Polenta, Brocollini and a Light Dijon Pan Sauce From Seasons Rotisserie & Grill<\/strong><\/a> (Photo Courtesy of Morgain Mitchell)<\/figcaption><\/figure>\n

LOS RANCHOS INSTITUTION NAMED JAMES BEARD FOUNDATION FINALIST<\/strong>: Campo<\/strong><\/a> at Los Poblanos, Los Ranchos de Albuquerque, was selected as a finalist in the James Beard Foundation’s “Outstanding Wine and Other Beverages Program.”\u00a0 The nomination prevented New Mexico from being completely shut out in the finals.\u00a0 Several worthy semifinalists–Coda Bakery<\/a>, Sassella<\/a>, Escondido<\/a>, Level 5<\/a>, Joseph\u2019s Culinary Pub <\/a><\/strong>and Buen Provecho<\/strong><\/a>–may not have moved foward, but New Mexicans are very proud of the state’s culinary institutions.<\/p>\n

ALBUQUERQUE CHEF HOBNOBS WITH MARTHA STEWART<\/strong>:\u00a0 When media maven Martha Stewart wanted to highlight the versatility and deliciousness of the prickly pear in her eponymous magazine, she went no further than Chef Marc Qui\u00f1ones, director of culinary operations and executive chef at Ex Novo Brewing Company<\/strong><\/a>.\u00a0 Chef Qui\u00f1ones explained that “the prickly pear is deeply rooted in the Southwest, particularly in New Mexico, where it’s a staple in many traditional dishes<\/em>.”\u00a0 The Chef went on to expound on how prickly fruit’s “sweet, slightly tangy flavor pairs perfectly with many regional ingredients, like pungent chile peppers<\/em>.”<\/p>\n

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Ravioli With Mushrooms, Peas and Leeks From Seasons Rotisserie & Grill<\/strong><\/a> (Photo Courtesy of Morgain Mitchell)<\/figcaption><\/figure>\n

M’TUCCI’S HERALDED AS AMONG 50 “OLD SCHOOL” ITALIAN RESTAURANTS<\/strong>:\u00a0 Tasty Food Stories, “a team of passionate food enthusiasts, chefs, and flavor explorers dedicated to building a community that celebrates the beauty of food and the joy of culinary experiences<\/em>” compiled a list of 50 “Old Shool” Italian restaurants across the fruited plain<\/strong><\/a>.\u00a0 The article lauded that “there\u2019s something universally comforting about old-school Italian food\u2014the smell of garlic in the air, red sauce bubbling on the stove, and family photos on the wall. These are the kinds of places where recipes have been passed down for generations and regulars are treated like famiglia<\/em>.”\u00a0 Here’s what the article said about M’Tucci’s Italian: “Bursting with energy and flavor, M\u2019tucci\u2019s is where old-school Italian meets Southwest charm. Since opening in 2013, it has grown into a local favorite, serving up house-made pastas, tender meatballs, and wood-fired pizzas.\u00a0 The atmosphere is lively, the service is warm, and the menu balances classic staples with bold regional twists. It\u2019s a delicious mashup of tradition and creativity that proves Italian food knows no borders.<\/em>”<\/p>\n

YOU, TOO, CAN BE A GARDUNO<\/strong>:\u00a0 New Mexico\u2019s Keva Juice and Gardu\u00f1o\u2019s locations are up for sale.\u00a0 The two New Mexico names are available to interested buyers or groups of investors, either to be purchased together or as separate companies.\u00a0 Gardu\u00f1o\u2019s of Mexico <\/a><\/strong>is a local cocina and cantina with rich roots in Albuquerque, founded by Dave Gardu\u00f1o in 1981. When the restaurant was facing financial difficulties in 2011, Southwest Brands stepped in to purchase Gardu\u00f1o\u2019s. Now, Southwest Brands owns its three locations: Cottonwood, Old Town, and the newly opened Northeast Heights location, which are all in the Albuquerque metro area.\u00a0 (Courtesy of KRQE)<\/p>\n

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Galaktoboureko from Gyros Mediterranean<\/strong><\/a> on Cornell (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

HATCH VALLEY CHILE FESTIVAL AMONG AMERICA’S BEST FOOD FESTIVALS<\/strong>:\u00a0 The Matador Network whose mission is to “Empower a diverse generation of modern adventurers to share their stories and travel fearlessly<\/em>” compiled a list of eleven of the best food festivals<\/strong><\/a> across the fruited plain.\u00a0 Among the fabulous food festivals on the list was Hatch Valley’s Chile Festival<\/strong><\/a> which will be held on August 30-31, 2025.\u00a0 \u00a0Even though the title of the article misspelled “chile,” the\u00a0 article described the event very well: “New Mexico\u2019s Hatch Chile Festival celebrates the region\u2019s renowned green chile peppers, a staple of New Mexican cuisine. It\u2019s held over Labor Day weekend each year and transforms the small town in a lively tourist and culinary hub. There\u2019s a carnival with rides and games, live music, and a \u201cChile Queen\u201d pageant. Visitors can sample various dishes featuring green chiles, from traditional roasted chiles to more innovative recipes. It\u2019s also a great place to buy a variety of chile-themed products, including\u00a0ristras\u00a0(strings of dried chile peppers often used as decoration<\/em>).<\/p>\n

SANTA FE FOOD TOUR IS AMONG AMERICA’S BEST<\/strong>:\u00a0 Yelp’s advice for the summer: “Vacation time is here. And one of the best ways to experience America\u2019s most famous, exciting, and delicious sights is on a local guided tour<\/em>.”\u00a0 In an article celebrating the best tour in every state for 2025,<\/strong><\/a> Yelp determined the Land of Enchantment’s very best guided tour is Santa Fe’s original food tour<\/strong><\/a> (established in 2010).\u00a0 \u00a0“On this popular walking tour, guides lead food enthusiasts\u00a0<\/span>through different parts of the city, sharing knowledge about New Mexican cuisine, regional ingredients, and the cultural influences that have shaped Santa Fe\u2019s distinctive food scene. \u201cOur guide was a maestro of culture, stories, and scrumptious food,\u201d says Yelp Elite\u00a0Mike B.<\/span><\/a>\u00a0You can choose from wine-pairing tours, a tour of Santa Fe Plaza that focuses on New Mexican flavors, or a casual farmer\u2019s market tour. Each one includes tastings at multiple acclaimed eateries, with a focus on locally owned businesses<\/em>. ”<\/p>\n

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Taco de Carne Asada From Rio Tacos<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S BEST BRUNCH NAMED<\/strong>:\u00a0 April was quite an auspicious month for Campo<\/strong><\/a> at Los Poblanos, Los Ranchos de Albuquerque.\u00a0 Not only was Campo selected as a finalist in the James Beard Foundation’s “Outstanding Wine and Other Beverages Program,” Yelp Elites designated it New Mexico’s best brunch spot.\u00a0 In a compilation of the best brunch spot in every state<\/strong><\/a>, Campo has long served a brunch well worth for getting up in the morning.\u00a0 \u00a0Yelp described New Mexico’s choice: “Located on an organic farm, they pride themselves on farm to fork dining. Dishes are seasonal and creative \u2013 like the blue corn sonora wheat pancakes and grilled sourdough toast topped with fresh vegetables.”<\/em><\/p>\n

LOS RANCHOS RESTAURANT TOPS FOR FAMILY FRIENDLY VIBE<\/strong>:\u00a0 “With Mother\u2019s Day just around the corner<\/span>, Yelp has gathered a list of top family-friendly restaurants across the US. These spots are great for kids \u2014 they all have the magic that keeps littles both well-fed and entertained. Even better? They have great eats for adults, too<\/em>.”\u00a0 That’s how Yelp began its feature on the “Top 100 Family-Friendly Restaurants Across the US<\/strong><\/a>.\u00a0 Yelp\u00a0identified businesses in the restaurants and food categories with a large concentration of reviews mentioning \u201cfamily friendly” then ranked those spots using a number of factors, including the total volume and ratings of reviews mentioning \u201cfamily friendly.\u201d\u00a0 \u00a0Only one restaurant from the Land of Enchantment made the list.\u00a0 Ranked 77th is Albuquerque’s Cocina Azul<\/strong><\/a> on Mountain Road.<\/span><\/p>\n

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LOTA\u2122\ufe0f Burger New Mexico Style\u2122\ufe0f<\/figcaption><\/figure>\n

NEW MEXICO BOASTS OF ONE OF THE WORLD’S BEST BURGERS<\/strong>:\u00a0 Lifelong LotaBurger loyalists don’t need MSN to tell us LotaBurger<\/strong><\/a> creates one of the very best burgers in the world<\/strong><\/a>, but it’s nice to see it in print.\u00a0 Sadly, MSN’s compilation includes several burgers created from such stalwart corporate chains as McDonald’s, Five Guys, Shake Shack and In-N-Out.\u00a0 Aargh!\u00a0 Any credibility that list may have had went out the window with the inclusion of chains that don’t hold a candle to LotaBurger.\u00a0 Here’s what this not-so-hallowed list has to say about LotaBurger:\u00a0 \u00a0“A must-visit for fans of spicy flavors, thanks to their Green Chile Cheeseburger. It’s featuring a beef patty smothered in spicy green chile and melted cheese.\u00a0 The classic diner setting adds to the charm, making it a favorite for locals and travelers alike. This burger is a delicious fusion of heat and flavor.”<\/em><\/p>\n<\/div>\n

March, 2025<\/strong><\/h1>\n
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Chilaquiles and Papas From La Chancla<\/strong><\/a> in Albuquerque (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

NEW MEXICO’S OFFICIAL STATE BREAD<\/strong>:\u00a0 Weighty matters were deliberated and discussed ad-nauseam by the 57th New Mexico State Legislature.\u00a0 Those weighty matters included Senate Bill 315, which would designateco. the tortilla as New Mexico\u2019s official state bread.\u00a0 To help the august body decide, lawmakers received the stacks of tortillas \u2014 a bag of corn tortillas and a bag of flour tortillas, both from Andele Restaurant in Mesilla \u2014 in honor of Senate Bill 315<\/strong><\/a>.\u00a0 \u00a0The bill designated the tortilla as “the official bread<\/em>” of the state of New Mexico.\u00a0 Governor Michelle Lujan Grisham did not sign the bill, stressing that the state legislature should have focused more important matters such as crime.<\/p>\n

NEW MEXICO’S “MOST ICONIC” FOOD<\/strong>:\u00a0 How boring would it be if every state across the fruited plain served homogeneous dishes?\u00a0 Thankfully each state is replete with iconic local flavors that define a culinary culture and culture of that state.\u00a0 In honor of dining diversity, the Food Network compiled a list of each state’s most iconic dishes<\/strong><\/a>.\u00a0 Representing the Land of Enchantment is the humble Frito pie.\u00a0 Here’s what the Food Network had to say: “Texas and Santa Fe both lay claim to Frito Pie. Each side has its arguments and documentation, but at Espanola’s\u00a0<\/em>El Parasol <\/a><\/strong>the answer is, “Who cares?” Everyone \u2014 even Texans \u2014 enjoys the crisp and salty corn chips blanketed in red chile sauce and topped with beans, ground beef, cheese, tomatoes, onions and lettuce. It’s messy, filling and decadent. Start with a fork but switch to a spoon when the chips begin to wilt to fully revel in this so-wrong-it’s-right creation<\/em>.”<\/p>\n

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Green Chile Sundae From Caliche<\/strong><\/a> in Las Cruces<\/figcaption><\/figure>\n

NEW MEXICO’S “BEST SEAFOOD”<\/strong>:\u00a0 “Some like it drenched in butter. Some like it deep-fried.<\/span> Some even like it buttered and seasoned in a bag. But no matter how it\u2019s prepared, Yelpers can\u2019t get enough of the bounty of the sea<\/em>.”\u00a0 That’s how Yelp prefaced its compilation of the “best seafood in every state<\/strong><\/a>” for 2025.\u00a0 \u00a0As a landlocked state, New Mexico doesn’t have the proximity to the oceans white with foam and our sacredd borders don’t boast of a thousand likes like some other states.\u00a0 That doesn’t mean we’re completely without seafood.\u00a0 According to Yelp, New Mexico’s best seafood comes from Crackin’ Crab Seafood Boil<\/strong><\/a> in Albuquerque.\u00a0 Yelp advises “Tie on your bib, because fans say the seafood boils here are delicious but \u201c<\/span>messy (a good thing)<\/span>.\u201d<\/span>\u00a0Part of a decade-old restaurant group specializing in Cajun boils across New Mexico and Texas, it allows diners to choose what goes in their bag: There are three kinds of crab, two kinds of mussels, shrimp, and lobster tails by the pound. (You can also order a house combination with a pre-selected mix of popular options<\/em>.)”<\/p>\n

RECLIBRATING IN SANTA FE<\/strong>:\u00a0 For 25 years, Samantha Brown has traversed continents, experienced different cultures, and tasted adventure.\u00a0 The effusive host of the wonderful travel show Places to Love<\/strong><\/a> explains “Of all the destinations I\u2019ve traveled to, this is one I\u2019ve returned to any time I need to recalibrate<\/em>.”\u00a0 She’s talking, of course, about Santa Fe.\u00a0 On her Instagram account, Samantha posted: “From its art scene to its margaritas, tune in tomorrow, Friday, at 10:30 AM ET and again at 5:30 PM ET on\u00a0@createtvchannel<\/a><\/strong> to see why Santa Fe, New Mexico is a Place to Love.<\/em>”\u00a0 If you’re able to tune in to something other than her post, please let me know.<\/p>\n

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Pollo a la plancha from Ajiaco<\/strong><\/a> in Albuquerque (Photo Courtesy of Lynn Garner)<\/figcaption><\/figure>\n

DOES MAYOR KELLER KNOW ABOUT THIS<\/strong>:\u00a0 “Terrified travel expert reveals America’s scariest neighborhood…and it’s a gorgeous state<\/em>.”\u00a0 That’s was the headline of an article recently published on Daily Mail<\/strong><\/a>, a British daily middle-market tabloid newspaper.\u00a0 Sadly, the nefarious neighborhood referenced is Albuquerque’s International District.\u00a0 \u00a0The assessment of the area was made by YouTube “travel influencer Nick Johnson<\/a>,<\/strong> who has built a following of over 1.1 million subscribers by visiting the most squalid areas of the country.\u00a0 Johnson shared his astonishment during a visit to Albuquerque’s International District. Known as ‘The War Zone’ by locals, the area is littered with homeless<\/a><\/strong> encampments and open-air drug taking.\u00a0 \u00a0No mention was made in the feature about the area’s many excellent restaurants.<\/p>\n

February, 2025<\/strong><\/h1>\n
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The Roadrunner Food Bank’s<\/strong><\/a> 2025 Souper Bowl<\/figcaption><\/figure>\n

SOUP’S ON IN ALBUQUERQUE<\/strong>:\u00a0 On 1 February 2025, Albuquerque’s Roadrunner Food Bank held its biggest fund-raising event of the year, the Souper Bowl.\u00a0 Thirty of the Albuquerque area’s best restaurants, chefs and bakers prepared enchanting elixirs and wondrous desserts that took the bite out of a cold winter day.\u00a0 Chefs and critics alike voted for their favorite soups in each category. At the end of the event, a chef will be awarded “Souper Bowl Champion”!<\/p>\n

PEOPLE\u2019S CHOICE SOUP<\/strong><\/h3>\n

1st Place<\/strong>:
\nOld Town Catering \u2013 2025 Souper Bowl Champion<\/strong>
\n<\/strong><\/em>Soup: Roasted Corn and Apple Bisque Soup<\/em><\/p>\n

2nd Place:
\nShamrock Foods<\/strong>
\nSoup: Wild Mushroom Bisque with Crispy Duck Confit<\/p>\n

3rd Place:
\nEl Patron<\/a><\/strong>
\nSoup: Red Chile Pork Posole and Avgolemono<\/p>\n

CRITICS\u2019 CHOICE SOUP<\/strong><\/h3>\n

1st Place Larry McGoldrick Award:<\/strong>
\nOld Town Catering<\/strong>
\nSoup: Green Chile Chicken Tortilla Soup (the restaurant entered a different soup in this category)<\/p>\n

2nd Place:<\/strong>
\nTurquoise Desert<\/strong><\/a>
\nSoup: Creamy Spinach Enchilada Soup<\/p>\n

3rd Place:<\/strong>
\nShamrock Foods<\/strong>
\nSoup: Wild Mushroom Bisque with Crispy Duck Confit<\/p>\n

PEOPLE\u2019S CHOICE VEGETARIAN SOUP<\/strong><\/h3>\n

1st Place:<\/strong>
\nFuego 505<\/strong><\/a>
\nSoup: White Tomato Soup<\/p>\n

2nd Place:<\/strong>
\nVinaigrette<\/strong><\/a>
\nSoup: Green Chile Stew and Carrot Ginger<\/p>\n

3rd Place:<\/strong>
\nOld Town Catering<\/strong>
\nSoup: Roasted Corn and Apple Bisque<\/p>\n

PEOPLE\u2019S CHOICE DESSERT<\/strong><\/h3>\n

1st Place:<\/strong>
\nBaked by Christiana<\/strong><\/p>\n

2nd Place:<\/strong>
\nNothing Bundt Cakes<\/strong>
\nBundtinis<\/p>\n

3rd Place:<\/strong>
\nSpecial Touch Catering<\/strong>
\nPomegranate Mousse and Cream Puffs<\/p>\n

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The Pantry Burger with Green Chile From The Pantry Dos in Santa Fe<\/figcaption><\/figure>\n

SANTA FE SOUPFEST<\/strong>:\u00a0 \u00a0Santa Fe’s Food Depot hosted its 29th annual Souper Bowl, its most delicious fundraiser of the year! At Souper Bowl, guests had the opportunity to enjoy a variety of soups from two dozen local restaurants\/chefs while supporting The Food Depot’s hunger-relief programming and not having to listen to Kendrick Lamar.\u00a0 \u00a0Souper Bowl winners were:<\/p>\n

Best Cream Soup<\/strong>:
\nDr. Field Goods <\/strong><\/a> –<\/strong> Smoked Green Chile Chicken Chowder<\/div>\n

Best Vegetarian<\/strong>:
\nSweetwater Harvest Kitchen<\/a><\/strong> – Turmeric Mango Soup<\/p>\n

Best Savory Soup<\/strong>:
\nKingston Residence of Santa Fe<\/strong> – Roasted Pablano Chile Corn Soup<\/p>\n

Best Seafood Soup<\/strong>:
\nFlying Tortilla<\/strong> – \u00a0Green Chile Clam Chowder<\/p>\n

Best Soup in Santa Fe<\/strong>:
\nFlying Tortilla<\/strong> – \u00a0Green Chile Clam Chowder<\/p>\n

CHEF MARIE–SERIOUS CHEF HAVING FUN<\/strong>: The February season premier of “Beat Bobby Flay” featured an episode titled \u201cAttention!\u201d\u00a0 Intensity was amped up with a military theme.\u00a0 Chefs\u00a0 Star Maye and Marie Yniguez, both with service backgrounds, competed to see who would go mano a mano with the oft arrogant Flay.\u00a0 Because Marie won the preliminary round, she also got to choose the dish with which to wow the judges.\u00a0 Her choice was enchiladas.\u00a0 If you’ve ever enjoyed the enchiladas at Marie’s restaurant My Moms<\/strong><\/a>, you know that her enchiladas are incomparably delicious (right, Sarita).\u00a0 There’s no way any chef, much less one from New York, should be able to compete with Marie.\u00a0 Alas, the judges–who obviously had no clue about New Mexican enchiladas–thought otherwise and awarded the win to Flay.<\/p>\n

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Award-Winning Green Chile Cheeseburger From Isleta Grill<\/strong><\/a><\/figcaption><\/figure>\n

BEST MEXICAN RESTAURANT IN NEW MEXICO<\/strong>:\u00a0 Some of you might be seasoned enough to remember when AOL (then America Online) was one of the dominant dial-up internet services in the world.\u00a0 Today, AOL is an American web portal and online service provider based in New York City, and a brand marketed by Yahoo! Inc.\u00a0 Its portal recently published a compilation of “the best Mexican restaurant in each state<\/strong><\/a>.”\u00a0 The compilation actually came from Cheapism which, true to its name, favors inexpensive eats over true favorites.\u00a0 Here’s what AOL\/Cheapism had to say about New Mexico’s “best” Mexican restaurant: “Weck\u2019s<\/a><\/strong>\u00a0is somewhere between a taqueria and a Denny\u2019s, which means it\u2019s perfect. The hatch green chiles that make the southwest famous are at their top form here at Weck\u2019s, so make sure you\u2019ve got some in your order<\/em>.”<\/p>\n

MOST CHARMING SMALL TOWN RESTAURANT IN NEW MEXICO<\/strong>:\u00a0 The Food Network believes “Whether you\u2019re just passing through or are opting to knock a few landmarks off of your bucket list, there are plenty of off-the-radar cities and towns that pack a big punch when it comes to food and drinks.<\/em>”\u00a0 Its compilation of the best and most iconic small-town restaurants<\/strong><\/a> in each state will get you started.\u00a0 New Mexico’s best comes from Artesia.\u00a0 According to the Food Network “Albuquerque isn\u2019t the only place that makes New Mexico worth visiting. If you\u2019re open to traveling outside of your comfort zone, Artesia should be your first stop. Filled with plenty of attractions that are great for the outdoorsy types, Artesia, which is located just a short distance from the Bottomless Lakes State Park, is also home to one of the most unique restaurants in the area:\u00a0<\/em>Adobe Rose<\/a><\/strong>. What makes the restaurant so special? Well, for one, it serves up 56 varieties of beer from New Mexico and all over the world. Additionally, locals and visitors rave about its farm-fresh seasonal menu. Once you try it, you won\u2019t be able to either<\/em>.”<\/p>\n

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Breakfast Sandwich from Lota Burger<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO’S BEST CHICKEN WINGS<\/strong>:\u00a0 An estimated 1.47 billion chicken wings were consumed on Super Bowl Sunday.\u00a0 It was only fitting therefore that rankings of the best chicken wings across the fruited plain started showing up online.\u00a0 That included a ranking of the best chicken wings<\/strong><\/a> in every US state by culinary culture essayist Love Food.\u00a0 The Land of Enchantment’s best wings come from Albuquerque Old Town’s Two Cranes Bistro and Brew<\/strong><\/a> which was ranked sixteenth.\u00a0 Love Food noted “The huge bone-in chicken wings at Albuquerque sports bar\u2013style restaurant Two Cranes Bistro and Brew inspire obsession. They\u2019re prepared with a dry rub before being grilled and served with your choice of sauce on the side. Options include naked, Buffalo, chipotle, or Dr Pepper BBQ. Customers say they’re far better than you’ll find at any chain restaurant.”<\/p>\n<\/div>\n

JANUARY, 2025<\/strong><\/h1>\n
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Taco Plate with Whole Beans From the Ironwood Kitchen<\/strong><\/a><\/figcaption><\/figure>\n

NEW MEXICO WELL REPRESENTED ON JAMES BEARD FOUNDATION AWARD SEMIFINALIST LIST<\/strong>: On 22 January, the James Beard Award Semifinalists for 2025 were announced.\u00a0 Considered to be among the nation\u2019s most prestigious honors, the James Beard Awards\u00ae recognize exceptional talent in the culinary and food media industries, as well as a demonstrated commitment to equity, sustainability, and creating a culture where all can thrive.\u00a0 2025 marks an incredible milestone: the 35th anniversary of the James Beard Awards\u00ae.\u00a0\u00a0 That makes it even more gratifying to celebrate New Mexico’s semifinalists (Finalists to be named 2 April 2025):<\/p>\n