November 13th, 2012
Blatant promotion ahead, but don’t worry, it is nothing but good stuff.
(cover image by Sergio Salvador)
The book, Food Lovers’ Guide to Santa Fe, Albuquerque and Taos is now out from Globe Pequot Press and it is a soft cover handheld treasure trove of where to eat, where to buy groceries, where to get schnozzled and which road trips to take for culinary bliss, all over New Mexico.
Sold yet? The book’s website has an updated “closure list” so you’ll know where not to go, and a tantalizing selection of foods from the restaurants featured in the book.
The author would recommend that you buy from a local bookseller, like Bookworks or Collected Works or Page One, but if you must, it is also available at Amazon, right here: Food Lovers’ Guide to Santa Fe, Albuquerque and Taos.
September 25th, 2012
As is now the annual custom, the New Mexico State Fair has crowned their 2012 Green Chile Cheeseburger Challenge winner – and they ain’t from around these parts!
According to the story in the Alamogordo Daily News, the local BZ Rockin’ Burgers is all but four months old and using a ground chuck preparation to keep customers happy with juicy beefiness. The owners are thrilled, both for the culinary honor, and for the potential local impact, “It kind of puts Alamogordo on the map,” the owner said.
Adding to the spectacle of all those fancy Santa Fe and Albuquerque spots losing to this small town wonder, the trophy spelled the word Chile as Chili. Oh, the humanity! An uproar started, as you’d imagine, and the cutout trophy will be adjusted. Who’s to blame? Why, spell check, of course.
June 19th, 2012
No, really. You have never had it and you never will. (Ok, have you traveled to Japan? You’re a little closer, maybe.)
Great article in Forbes not too long ago. It doesn’t even touch on the point that EVEN IF IT WERE REAL WAGYU OR KOBE, GRINDING IT UP INTO A BURGER IS STUPID.
February 22nd, 2012
Just a little detour for today, and the magnificence that comes from the worship of excellent ingredients. I remember having the “Le Classique” breakfast at the French Corner restaurant in Albuquerque (which is now, sort of, Clafoutis in Santa Fe) and being enthralled with simple bread and real butter.
“We got fresh Sullivan Street Bakery bread delivered to Hearth, and I couldn’t help myself. I must have a bread and butter sandwich with salt, which seriously might be my most favorite thing to eat on the planet. Bread and butter, or even better toasted bread with butter. I cannot tell you enough. My whole cooking career — I love nothing more than toasting a piece of bread, and putting butter on it, and a sprinkle of salt. I just fucking … I love it, I love it, I love it. I can’t get enough of it.”
October 21st, 2011
Just recently found this roundup of diner’s annoyances on a midwestern food blog. Not a bad site, actually. It almost makes me want to fly Northwestern/Delta *and* have a hideous layover so I can investigate the Minneapolis food scene. (Not.) (I mean “not” on the layover/Delta part, not the Minneapolis part.)
There is even a nice little website gem in there, applicable to every goddam restaurant website on the planet. Hear, hear:
“The whole point of having a website is to disseminate your address, hours, contact information, and reservations policy. List ‘em. List ‘em prominently. Keep them current. Do not bury them behind a 30-second Flash introduction with music.”
Many of the grievances are about information and the lack thereof:
- disclose prices, from “extra sauce” to the daily special
- if hot food is ow-ow-ow-omigod-hot!, warn diners but don’t “protect” them from spicy food
- warn about portion sizes – if they are huge and a table of 4 is about to receive 12 pounds of food, it is really courteous for the waiter to notice this when orders are taken and to give the table a heads up
Some of the listed items are just preference (beer without a head?), but mostly I’m on the More. Information. Please. bandwagon.