North American eateries

Ratings are on a scale of 0 to 24. The scale used to be 0 to 10, so restaurants written about before 2012 may have only had their ratings adjusted by formula and not by hand (hence all the 2s, 5s, 8s, etc.) The scale works as follows:

24 23 22 21 20 19 18 17 16
15 14 13 12 11 10
9 8 7 6 5 4
3 2 1

An asymmetrical 0 to 24 scale may not be intuitive, I realize. But as a rule of thumb: a double-digit score means I liked it, while a single-digit score... less so. Also, as you might expect, scores from many years ago may not be very reliable, so do check the dates.


Where dinner is followed by desert. As are breakfast and lunch.

Click on the column titles to sort the entries!

Name Cuisine Address Last update Score
Dom DeMarco'sPizzaCharleston near Hualapai, Las Vegas, NV2018-07-309
This place is named after the proprietor of Di Fara Pizza, the best restaurant I have ever been to, and claims to use his own recipes. Remembering those amazing Sicilian pies I got back when I lived in Brooklyn, I ordered one from this place. It wasn't bad. But it wasn't even remotely as good as the Di Fara version.
Humble PiePizzachain, Arizona2017-12-1211
I was not expecting much when I went here, because (a) it was at an airport and (b) the place was way understaffed, so no one was seating people or cleaning tables and it looked like kind of a dumpster fire of an operation. But despite all that: pretty high-quality pizza! It turns out that this is part of a chain, and "chain with an airport location" tends to be a better bet than "airport restaurant". It was in this case, anyway.
Frontier RestaurantNew MexicanCentral & Cornell, Albuquerque, NM2011-08-1814
This place was my introduction to New Mexican cuisine; I happened to be driving through Albuquerque on the way from Anaheim to Durham NC in 1996, and had no idea that New Mexican food was any different from Mexican. The fact that I return at fairly regular intervals just for the food should indicate how impressed I was. I always get the vegetarian burrito, full of pinto beans and smothered in cheddar cheese and green chile, but the other stuff I've tried is good too.
Michael's KitchenBakeryPaseo del Pueblo Norte btw Garcia/Duane, Taos, NM2011-08-1311
Here I got a bear claw and an apricot/cranberry scone; both were pretty good.
Taos Pizza Out BackPizzaPaseo del Pueblo Norte near Archuleta, Taos, NM2011-08-135
Certainly better than the national chains, but the gloppy cheese and lack of synergy among the ingredients made this attempt to find a good green chile pizza in New Mexico another disappointment.
Taco SalNew MexicanMenaul & Eubank, Albuquerque, NM2011-08-125
Disappointing — while the chile at El Patio was more hot than flavorful this time around, the chile here was pretty weak on both counts and the meal was mediocre overall.
El Patio de AlbuquerqueNew MexicanHarvard btw Central/Silver, Albuquerque, NM2011-08-1111
I had my last meal in New Mexico in 2008 here and it was awesome, but I had my first meal in New Mexico in 2011 here and it was not so great. The chips were fantastic, and the enchiladas were fine, but the chile relleño (a highlight in '08) was poor and the avocado burrito (another highlight in '08) only fair. Guess I'll score this by splitting the difference between the two visits.
Cafe Pasqual'sNew MexicanDon Gaspar & Water, Santa Fe, NM2008-05-1611
This was pretty similar to all our meals in New Mexico, which would normally entitle it to more than a 4... but it also cost two or three times as much. Breakfast swamped in green chile, good; over $54 for breakfast for two, bad.
Tortilla FlatsNew MexicanCerrillos & Calle del Cielo, Santa Fe, NM2008-05-1611
My first time in Santa Fe, back in '96, I stopped here and got the sopaipilla helada, a sopaipilla stuffed with ice cream and topped with strawberries and chocolate chips. It was the best dessert I'd ever had, at the time. My horizons have expanded since then, but I still order it every time I come here and it's usually really good. The exception would be the time I ordered it in January... not having yet really understood that fruit is, y'know, seasonal. But I gave it another chance, this time in May, and it was pretty dang great.
Upper Crust PizzaPizzaOld Santa Fe Trail & de Vargas, Santa Fe, NM2008-05-162
I found myself wondering what green chile pizza would be like, so I did some poking around and found that this place was the consensus pick for best in the city. Yikes. It's pretty lousy. Bready, dull sauce, industrial cheese, minimal toppings. Oh, and the service was remarkably crappy too.
Tomasita'sNew MexicanGuadalupe btw Read/Garfield, Santa Fe, NM2008-05-1511
This place, a converted railway station, is apparently incredibly popular, judging from the enormous crowd on a Thursday night. But there's pretty good throughput — one nice thing about pretty much everywhere we went in New Mexico was the prompt service. The best part of the meal was definitely the sopaipillas with honey butter; the rest of it was pretty good but unmemorable, but those sopas were good enough that I ordered some to go to snack on for the rest of the trip. Even after they got stale they were pretty good!
Maria'sNew MexicanCordova & St. Francis, Santa Fe, NM2002-01-318
This was suggested as a good place for a sampler of New Mexican cuisine, and indeed there is a vegetarian sampler: taco, enchilada, relleño, tamale, all smothered in chiles. Problem is, it's not very good. The taco and enchilada were quite disappointing, and while the relleño had a nice creamy cheese filling, it was nothing to get excited about.

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