AlbuquerqueAmericanNew MexicoPizzaRating: Very Good

Tula’s Kitchen (Pan American) – Albuquerque, New Mexico

Gil Garduno12:01 AM

“Pizza makes you a hero in the eyes of your kids. “Daddy got pizza!” You are higher status walking in the door with a pizza than if you were returning from a war with a Purple Heart.” ― Jim Gaffigan, Dad Is Fat Virtually since its inception, Dion’s Pizza has been a beloved Albuquerque staple–as much a Duke City institition as the Albuquerque International Balloon Fiesta, the Sandia Peak Tramway and the Albuquerque Isotopes.   Denizens of the Duke City love Dion’s, a prolific purveyor of pulchritudinous pies since 1978.  With thirteen locations in Albuquerque alone as well as several others throughout the state, Dion’s pizza has become a mainstay not only at the family home, but at business functions.  It’s not only dads who become heroes when they ferry this pizza home.  Every boss thoughtful and savvy enough to bring Dion’s to a party or meeting is instantly regarded as a great boss.   Great pizza will do that for you. Ironically, founders Jon Patten and Bill Scott didn’t set out to create New Mexico’s most dynastic and beloved pizza place.  After purchasing a small place called New York Pizza, Jon and Bill began to carry out the plans of turning the pizzeria…

JewishNew MexicoRating: N/R (Not Rated)SandwichSanta Fe

Manhattan Avenue Deli – Santa Fe, New Mexico

Gil Garduno3:55 PM

I’ve been called many things, not all of them kind, but the name I’m most proud to hold is “Gil.”  It was my father’s name.  When colleagues from Intel’s manufacturing plant in Israel met me for the first time, they asked if I was Jewish.  Apparently in Hebrew, “Gil” means “joy,” “happiness,” or “gladness.” The name “Gil” is associated with celebration and optimism.  Gil can also be used a verb, with forms like gili (my joy) or related words meaning to “rejoice” or “be glad.”  The feminine version of Gil is “Gila.”  In my travels over 39 years on this planet, I’ve met several people named Gil, but until November, 2025 had never met anyone named Gila.  That is, until my visit to the Manhattan Avenue Deli in Santa Fe. A very vivacious young lady named Julia greeted and chatted me up as I walked into the Deli.  Not surprsingly, she asked if I was Jewish.   Julia regaled me with tales of her experiences in Israel, sharing that during her time in the Holy Land, she acquired the name “Gila.”  The name certainly fits.  Julia…er, Gila is one of the most genuinely effusive and optimistic people I’ve ever met.  Sporting…

CandyNew MexicoRating: ExcellentSanta Fe

Señor Murphy Candymaker – Santa Fe, New Mexico

Gil Garduno3:41 PM

There’s an ancient New Mexican cuento one of the Land of Enchantment’s most sacred traditions.  The cuento recalls a Texan and his family driving through one of New Mexico’s piñon-studded forests.  Seeing New Mexican families kneeling under piñon trees, he  commented about how devout New Mexicans are.  What he perceived as New Mexicans kneeling in prayer was actually New Mexicans kneeling on the ground to pick piñon.   All across Northern New Mexico, piñon pickers can be seen on their hands and knees, taking part in a tradition spanning generations.  It’s a laborious activity that brings entire families together. In the Land of Enchantment, piñon is as valuable as gold if not more, particularly in recent years when drought conditions have ravaged acres of piñon forests.  Piñon trees produce good harvests every two to seven years or so with the best bounties being found at elevations between six and eight thousand feet.  The roasted flavor of good piñon is intense–sweet with a subtle hint of pine that will transport your mind and taste buds to New Mexico’s pine forests.  The rewards of a family’s efforts and the soreness of kneeling on the ground all day long are tiny nuts which will…

AlbuquerqueBurgersNew MexicoRating: Very GoodRio Rancho

Stackers Burger Co. – Rio Rancho, New Mexico

Gil Garduno12:01 AM

In baseball it’s called the “Triple Crown,”an incredibly rare achievement in which a player leads the league in average, home runs, and runs batted in.  To win the triple crown, a player must tremendous power to hit for distance as well as a very keen eye to hit baseballs thrown at nearly 100 miles per hour and place them on the field in positions that result in driving in runs.  In horse racing, the term Triple Crown represents a series of horse races for three-year-old Thoroughbreds, consisting of the Kentucky Derby, Preakness Stakes, and Belmont Stakes.  To win all three of these races is even more rare. There’s another Triple Crown competition that’s even more challenging and difficult to win.  That’s Edible’s Green Chile Cheeseburger Smackdown, an annual event held in Santa Fe every year since 2013.  This competition has one simple goal: to determine the best burger in New Mexico.  I would argue that the reason this competition is even more difficult to win than the aforementioned Triple Crowns is that the Smackdown is not an athletic achievement reliant on a coalescence of physical and mental skills.  This Triple Crown–Secret Judges’ Award, Reigning Chomp and People’s Choice–can be earned only if there…

AlbuquerqueChineseNew MexicoRating: Excellent

Chopstix – Albuquerque, New Mexico

Gil Garduno2:02 AM

And I find chopsticks frankly distressing. Am I alone in thinking it odd that a people ingenious enough to invent paper, gunpowder, kites and any number of other useful objects, and who have a noble history extending back 3,000 years haven’t yet worked out that a pair of knitting needles is no way to capture food? ~Bill Bryson The precise date in which chopsticks were first used has been lost in time. Archaeological evidence found in burial plots indicates they are at least 3,200 years old though some scholars believe they’ve been around even longer than that. Even the evolution of chopsticks is in debate. Some surmise that chopsticks evolved from the practice of using wooden sticks to stir food as it cooked on large pots over an open fire. Others believe that hasty eaters broke twigs from trees to retrieve food as it cooked. Whenever their origin and whatever its genesis, chopsticks have, for thousands of years, been the main tableware of the Chinese. By the Fifth Century A.D., the use of chopsticks had even spread from China to present day Japan, Korea and Vietnam. The dualistic philosophies of Yin Yang that seek universal balance and harmony even posit…

AlbuquerqueBernalilloNew MexicoPizzaRating: Very Good

Kaktus Brewing Company – Bernalillo, New Mexico

Gil Garduno11:00 PM

Most of us have known a wine snob or two. You know the type. They refer to themselves as oenophiles, a fancy way of saying “connoisseur or lover of wines.” They believe themselves to possess refined palates and won’t drink a wine that isn’t as cultured as they are. Even then, they first have to check the color and opacity of the wine. Then they twirl their glass for ten minutes or so before sticking their nose into the glass (like anteaters at an ant hole) and sniffing the wine noisily. They then proudly proclaim the wine has notes of oak, berries or butter. Their next step is to gargle with the wine, sloshing it between their cheeks and gums before finally imbibing of its delicate flavors and proclaiming it worthy. In recent years, another adult beverage snob has arisen to give oenophiles some competition in the haughtiness department. They’re called “cerevisaphiles,” a term that refers to beer enthusiasts. Cerevisaphiles turn their nose up at Pabst Blue Ribbon and other “pedestrian swill.” As with their oenophile counterparts, the cerevisaphiles pride themselves on their discerning palates. They will drink no beer before or after its time and are careful to note…

AlbuquerqueAmericanBreakfastBreakfast BurritosBrunchDog FriendlyNew MexicoRating: Very Good

Cinnamon Sugar and Spice Cafe – Albuquerque, New Mexico

Gil Garduno3:20 PM

Back in the dark ages when I grew up–long before America became the kinder, gentler Utopia it is today (seething with cynicism)–it would have been inconceivable that boys and girls would receive trophies just for “participating.” Back then, we were expected to be competitive about everything. The battle of the genders was waged at home every night with my brothers and I pitting our brawn and bulk against the brains and gumption of our sisters, two of whom would go on to graduate as valedictorians and all of them much smarter than the recalcitrant Garduño boys. It rankled us to no end when our sisters reminded us constantly that “boys are made of snips and snails and puppy dog tails‘” while they were made of “sugar and spice and everything nice” even as they smashed our toy machine guns (undoubtedly in retaliation for us having drawn mustaches on their Barbie dolls before decapitating them). We sure made it challenging for our parents to be as generous with their affection as Dr. Benjamin Spock (the pediatrician, not the Vulcan) had advocated. Espying the curiously named Cinnamon Sugar & Spice Cafe on Juan Tabo rekindled memories of the “What Are Little Boys…

AmericanNative AmericanNew MexicanNew MexicoRating: N/R (Not Rated)

Earl’s Family Restaurant – Gallup, New Mexico

Gil Garduno12:01 AM

Two years after the end of the “second war to end all wars,”  a hamburger joint in Gallup first opened its doors.  What started out as a small burger place with scant seating (four stools and a couple of booths) has grown over the years to accommodate legions of loyal guests, some of whom have been frequenting Earl’s Family Restaurant practically since its inception.  Today, the seating capacity at Earl’s approximates 300.   That’s just barely enough to accommodate crowds during peak hours  Earl’s is open seven days a week fror breakfast, lunch and dinner. At nearly eighty years of serving Gallup residents and travelers along historic Route 66, Earl’s shows no signs of surcease. As you amble through the canopied walkway to the restaurant’s entrance, you’ll pass by several tables lining the walkway.  Stationed at those tables are several intrepid Native Americans hawking their wares, braving rain, snow and gloom of night to do so.   This is among the many charming aspects of dining at Earl’s.  You’ll enjoy occasional visits to your table by local artisans from the Native American community.  They’re never intrusive nor will they ever push you to purchase their wares (like some of annoying door-to-door vacuum…

ArizonaDiners Drive-Ins and DivesItalianPizzaRating: OutstandingUnited States

FAT OLIVES – Flagstaff, Arizona

Gil Garduno12:01 AM

Several years and a couple of tons ago, my friend “Macho” Mike Moretti and I were the type of trenchermen that all-you-can-eat Chinese restaurants feared so much they established strict time limits.  When a German restaurant on San Mateo offered a free dessert to any diner who could finish a gargantuan combination plate, we easily surmounted the challenge and asked for seconds.  Perhaps our most impressive culinary conquest transpired when Pizza Inn offered a “order one pizza, get the next size free” deal.  We ordered an extra large pizza and a large pizza then polished them off.  That was the last time I ever finished at least an entire pizza (about ten acres of pie) by myself.  That is, the last time until my Kim and I paid an inaugural visit to Fat Olives in Flagstaff, Arizona. No ordinary pizza will you find at Fat Olives.  The pizza for which I scaled the heights of gluttony placed third in the International Pizza Expo in 2014.  That event hosts the largest assembly of pizzaiolo in the world.  Its prestigious pizza-making competition in North America, if not the world.  Third place places Fat Olives in rarefied air.  Furthermore, Fat Olives is a…

NevadaRating: OutstandingSteakUnited States

Lawry’s The Prime Rib – Las Vegas, Nevada

Gil Garduno1:10 AM

“What keeps me motivated is not the food itself but all the bonds and memories the food represents.” ~Michael Chiarello Many of my most cherished memories involve the act of eating and quite often those memories don’t involve the food itself.  The memories which sweeten most over time invariably involve the people with whom those meals were shared.  The act of degustation is infinitely more satisfying and the meals so much more pleasing when shared with loved ones.  In part because of the memories it evokes, one restaurant which will always hold a special place in my heart is Lawry’s The Prime Rib.  Every visit rekindles memories of my first visit and creates new memories to be revisited and cherished thereafter. My inaugural visit to Lawry’s occurred on August 31st, 1985 in Chicago, Illinois.  I was five hours removed from landing at O’Hare Airport after an exhausting flight from London.  Jet lag had set in and neither my thoughts or speech were as coherent as one would want for meeting future in-laws for the first time.  The jet lag apparently trumped any nervousness I may have had because my in-laws found me perfectly charming, a worthy catch for their daughter. …

AmericanNevadaRating: N/R (Not Rated)SouthernUnited States

Yardbird Southern Table & Bar – Las Vegas, Nevada

Gil Garduno12:01 AM

Momofuki in New York City, Peter Luger Steak House in Brooklyn,  Joe’s Stone Crab in Miami, Bourbon Steak in San Francisco, Border Grill in Los Angeles, Bouchon in Yountville, Emeril’s in New Orleans, Jaleo in Washington, D.C..  These are among the many restaurants on every true gastronome’s bucket list.  In addition to being helmed by some of the culinary world’s most celebrated luminaries, these pantheons of deliciousness share another commonality.  They all have a presence in Las Vegas casinos where well-heeled guests with plenty of disposable income come to gamble and to eat well. Whether celebrity chef restaurants in Las Vegas are as good as their originals is a matter of debate.  Award-winning restaurants throughout the fruited plain are similarly scrutinized when they launch satellite restaurants in Las Vegas.   Many consistently receive high marks for quality.  Others are considered overhyped or not worth the cost.  A virtual certainty among them is that the big name chefs aren’t at the kitchen preparing meals for every guest who visits.  The connection many celebrity chefs have with their namesake restaurants often ends at the name.  In most cases, chef glitterati do develop the restaurant’s menu, vision and concept but they’re executed on a…