{"id":16979,"date":"2018-02-18T00:04:41","date_gmt":"2018-02-18T06:04:41","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=16979"},"modified":"2023-06-16T14:15:00","modified_gmt":"2023-06-16T20:15:00","slug":"rebel-donut-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=16979","title":{"rendered":"Rebel Donut – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Rebel Donut on Wyoming Just North of Menaul<\/figcaption><\/figure>\n

Many years ago if someone proposed a wager of “dollars to donuts,” you might have been well advised to take it. The phrase “dollars to donuts” essentially meant the person proposing the wager thought he or she had a sure thing, that he or she was willing to to risk a dollar to win a dollar’s worth of donuts. Donuts weren’t worth much at the time (and they weren’t very good either) so winning a bet might result in being paid off by a baker’s dozen or so donuts. Today, if someone offers a “dollars to donuts” wager, the counter to a five dollar bet might be two donuts and the donuts would likely be terrific. <\/span><\/p>\n

Visit a donut shop today and sticker shock might set in. Donuts aren’t cheap anymore, not that it stops Americans from spending our dollars for donuts to the tune of about $3.6 billion dollars per year. Americans consume some ten billion donuts a year. That’s 33 donuts per man, woman and child per year. The demographic which loves donuts most is middle-income men ages 25 to 49 (now you know what accounts for the “middle-age spread”).<\/span><\/p>\n

\"\"
Donut deliciousness in a glass case<\/figcaption><\/figure>\n

As with burgers, donuts are one of those rare foods which have proven to be recession proof. Despite the economic malaise of the past few years, the number of donut shops, amount of donuts consumed and profitability per donut shop has continued to increase every year (save for a short lapse when the nutrition police made donuts non grata). The reason most attributed is that donuts are a tasty and inexpensive comfort food. Similar to the gourmet burger craze which has taken America by storm, consumers don’t mind splurging on donuts that are more costly.<\/span><\/p>\n

The June 11th, 2012 launch of Rebel Donut (singular) will certainly give consumers an opportunity to splurge. Rebel makes two types of donuts: raised donuts made from yeast-based dough, and cake donuts made from cake batter. Rebel makes two types of donuts. Raised donuts – made from yeast-based dough, and cake donuts \u2013 made from cake batter. Since they are made from rolled dough, and hand-cut, raised donuts can be formed into almost any shape. Proofing the donuts before they get fried gives them a fluffy, airy texture. Cake donuts are sweeter and denser than raised donuts. They are a little crisp on the outside and soft in the middle. They are always going to be round, but they can still be filled and decorated in a million ways.<\/span><\/p>\n

\"\"
Nutella-Chocolate, 3X chocolate, Powdered Sugar Vanilla , Old-Fashioned Coconut<\/figcaption><\/figure>\n

As might be expected for a donut shop bearing the appellation “Rebel,” Rebel Donut is expanding the boundaries of donut conventionality. Even the shop’s logo, a donut with wings, bespeaks of nonconformity, risk-taking, daring to be different. Rebel Donut is taking donuts to the extreme, helping them be all they can be…self-actualizing donuts. Unique flavors include red velvet, chocolate salted pretzel, chocolate mint, peanut butter and apple, peanut butter and Sriracha, carrot cake, watermelon and blueberry pancake and those are tame compared to other donuts on the ever-changing menu. <\/span><\/p>\n

You’d expect no less than imagination and inventiveness from Rebel Donut owners Carrie Mettling and Tina Winn. Carrie was the founder and creative force behind Cupcake Fetish<\/a> which she opened in March, 2006 and which began a bit of a cupcake boom in the Duke City. The Rebel owners have hired a like-minded staff and given them the latitude to be visionary. Then, as if the Rebel team wasn’t already taking donut innovation to new heights, they gave Facebook followers an opportunity to suggest new donut ideas. The ideas were so clever that many, if not all, will be implemented. That’s donuts by the people, for the people and by the people.<\/span><\/p>\n

\"\"
Top: Mocha Chocolate, 3X Chocolate Muffin, Key Line Pie
Bottom: Dreamsicle, Apple peanut butter, Smores<\/figcaption><\/figure>\n

Striving to be Albuquerque’s premier artisan donut and pastry shop, Rebel Donut showcases more than thirty donut flavors per day with new and different surprises every day. One unexpected surprise for us is the presence of kolaches<\/em> (Czech and Slovak pastries with a dollop of fruit inside), but not exactly the type of which we experienced in Chicago. Purists will argue that Rebel Donut’s line-up kolaches (sausage and cheese; sausage, jalape\u00f1o and cheese; and veggie sausage, green chile and cheese) are not kolaches, but Klobasnek. Call them what you will, but you will<\/em> call them delicious.<\/span><\/p>\n

If you have any inkling that these donuts sound like so much fluff and style, one bite will assure you’re there’s plenty of substance beyond the round hole in the middle. These donuts taste like very good renditions of their named ingredients. The Dreamsicle donut tastes like a sweet and tangy orange. The mocha chocolate tastes like a creamy, chocolatey coffee. Then there’s the donuts in which seemingly disparate ingredients (peanut butter and Sriracha, for example) are combined. These, too, as if by some feat of enchantment, are at the very least interesting, but more often than not, quite good.<\/span><\/p>\n

\"\"
Maple Bacon<\/figcaption><\/figure>\n

If your idea of a radical donut is chocolate with sprinkles, Rebel Donut will rock your world. Who but a Rebel would create a donut topped with candy resembling blue sky meth, the vice of choice on Breaking Bad, a popular television drama filmed in Albuquerque? Who but a Rebel would launch a second shop at a seemingly cursed location on Albuquerque’s west side, a location which has seen a number of restaurants and even another donut shop? Who but a Rebel would open a satellite shop in Albuquerque’s fledgling downtown area? <\/span><\/p>\n

In 2013, Rebel Donut was selected to compete on a new Food Network show called “Donut Showdown” which premiered April 2nd on the Food Network in Canada. The show made its United States debut on Wednesday, July 3rd on the Cooking Channel. Carrie competed with two other donut-makers for a $10,000 prize. The theme of the show was “Carnival.” Although the Duke City\u2019s dominant donut presence was victorious in 2013, it finished as runner-up during the 2014 showdown. <\/span><\/p>\n

\"The<\/a>
The Rebel Donut location on Albuquerque’s west side<\/figcaption><\/figure>\n

NOTE<\/strong>: In the following paragraphs, Gil’s Thrilling… recaps the national attention garnered by Rebel Donut<\/strong>.
\n<\/span><\/p>\n

\u201cTo get all existential about it \u2013 how do I know the perfect donut for me is the perfect donut for you? The truth is there really is no Perfect Donut because we all love different things. So at Rebel Donut, we are all about options<\/em>.\u201d How\u2019s that for an appealing mission statement or operating philosophy, not that Rebel Donut\u2019s Web site calls it that. With that level of commitment to variety and people pleasing, is it any wonder Albuquerque\u2019s Rebel Donut was named in January, 2018, \u201cThe Best Donut Shop in New Mexico\u201d by Delish. Like Rebel Donut, Delish believes \u201cthere\u2019s no wrong way to eat a donut.\u201d To compile its list of each state\u2019s best donuts, Delish consulted Yelp, increasingly the most reliable crowd-source on culinary matters.<\/span><\/p>\n

The Daily Meal describes donuts as \u201cextremely versatile<\/em>\u201d and \u201cessentially a blank canvas<\/em>.\u201d As to prove the versatility of the donut, in November, 2016 the online site compiled a list of America\u2019s Most Outrageous Doughnuts and Where to Find Them. You probably didn\u2019t have to give it a second thought to know Albuquerque\u2019s Rebel Donut would make the list. Breaking Bad fans recall Rebel Donut\u2019s \u201cBlue Sky\u201d doughnut which was topped with something resembling blue meth. That\u2019s not even their most outrageous donut. That honor, according to The Daily Meal, would be reserved for the Dough Boy doughnut which \u201cis studded with chocolate chips, drizzled with ample chocolate sauce, and topped with a hefty scoop of chocolate chip cookie dough<\/em>.\u201d<\/span><\/p>\n

\"\"
The best kind of six pack<\/figcaption><\/figure>\n

Perhaps the most eloquent and certainly the most aptly descriptive quote ever uttered about donuts came from everyman philosopher Homer Simpson who once said \u201cMmmmmm\u2026doughnuts.\u201d What more needs to be said? Maybe \u201cbetter than cupcakes, as classic as apple pie.\u201d That\u2019s what BuzzFeed said in October, 2016 when introducing a feature listing the best donut shop in every state according to Yelp<\/strong><\/a>. Using an algorithm that looked at the number of reviews plus the star rating for every doughnut business listed on Yelp, the best donut in New Mexico was determined to come from Rebel Donut<\/strong><\/a> in Albuquerque. That comes as no surprise to Duke City donut aficionados who have been flocking to the premier artisan donut and pastry shop in the Land of Enchantment.<\/span><\/p>\n

Although the Cooking Channel doesn\u2019t grace my cable subscription package, I find comfort in knowing Founding Friends of Gil<\/a><\/strong> (FOG) member Jim Millington was able to watch the channel\u2019s \u201cCheap Eats\u201d show in April, 2016 when it featured host Ali Khan visiting beautiful, sunny Albuquerque. Jim reports that \u201cthe show is pretty much like Rachael Ray\u2019s old Twenty Dollar a Day show except that Ali lacks Rachael\u2019s cuteness and he has $35. His first stop was at the Tia B\u2019s La Waffleria for vegan waffles which he found to be wonderful. Next stop was the Route 66 Pit Stop<\/a><\/strong> for the famous green chile cheeseburger which knocked his socks off. Third was Rebel Donuts<\/a><\/strong>. He didn\u2019t even get a donut shaped one. It was long, stuffed and topped with bacon. Papa Felipe\u2019s<\/a><\/strong> introduced him to the amazement of carne adovada stuffed in a sopaipilla.\u201d Thank you, Jim.<\/span><\/p>\n

Rebel Donut gained tremendous notoriety for creating a donut mimicking the potent crystal blue meth made famous by AMC\u2019s Breaking Bad series. In March, 2016, Rebel Donut was honored on Food Network Magazine<\/em> as one of a dozen \u201cbest in dough<\/a><\/strong>,\u201d an honor bestowed upon fun donuts. The honoree is Rebel Donut\u2019s pina colada donut, a vanilla cake donut dipped in coconut rum glaze then raw coconut with buttercream frosting. Unlike the Breaking Bad donut which has no actual blue meth, there is actual real rum in the pina colada donut. It\u2019s one in a small line of adult donuts though it can be made \u201cvirgin\u201d as well. <\/span><\/p>\n

Albuquerque is one of the four original cities to syndicate the Jim Rome Show, a sports talk mainstay on 610 AM for nearly two decades. With a unique lexicon and format, the show now boasts of some 200 radio stations across the United States and Canada. Listeners are fiercely loyal to the show, reveling in a format which encourages them to be critical of other cities on the syndicate as well as other listeners, including \u201claying the smack down\u201d on \u201cAlbucracky\u201d and its tumbleweed motif. During Rome\u2019s most recent visit in November, 2016, he and his road crew discovered the \u201cblue meth\u201d donuts from Albuquerque\u2019s Rebel Donut<\/a>. The donuts were much more than a punchline to the jocular crew, all of whom enjoyed every morsel.<\/span><\/p>\n

Foursquare, an online presence which purports to help readers \u201cfind the best places to eat, drink, shop, or visit in any city in the world,\u201d took on the enviable challenge in October, 2015 of determining the best bakery in each state. Because man and woman cannot live on bread alone, the list included a number of more specialized bakeries such as Albuquerque\u2019s Rebel Donut. Foursquare noted: \u201cFrom maple bacon to cherry lemonade to chicken and waffle donuts, Albuquerque\u2019s Rebel Donut certainly breaks the mold when it comes to breakfast confections. The shop also gained fame for its signature Breaking Bad-themed \u201cBlue Sky\u201d variety, which was endorsed by the show\u2019s stars themselves.\u201d <\/span><\/p>\n

While trying to get to Las Vegas, Nevada in 1945, Bugs Bunny accidentally wound up in Germany where for the first time he utters the recurring line \u201cI should have made that left turn at Albuquerque.\u201d Realtors across the fruited plain have come to the realization that many people aren\u2019t making any turns when they arrive in the Duke City. They\u2019re here to stay. For them, the Movoto.com blog, the lighter side of real estate, provided in June, 2015, \u201c29 things you need to know about Albuquerque before you move there\u201d Among the sagacious tips: Green Chile: Love it or Leave Town; Great Community Food at the Grove Cafe; You may not Know the Mufin Man, but Everyone Knows the Candy Lady; The Perfect Ron Swansonable Steak (from Farm & Table at \u201crustic Old Town\u201d); All Other Bread Will Pale in Comparison (from the Golden Crown Panaderia); These Donuts, Oh Man, These Donuts (from Rebel Donut); and Your BBQ Search is Over at Mr. Powdrell\u2019s BBQ House. <\/span><\/p>\n

Apple Corporation recognizes the value of rebels: \u201cHere’s to the crazy ones. The misfits. The rebels. The troublemakers. The round pegs in the square holes. The ones who see things differently. They’re not fond of rules. And they have no respect for the status quo. You can quote them, disagree with them, glorify or vilify them. About the only thing you can’t do is ignore them. Because they change things. They push the human race forward. And while some may see them as the crazy ones, we see genius. Because the people who are crazy enough to think they can change the world, are the ones who do.\u201d Rebel Donuts is changing Albuquerque one donut at a time.<\/span><\/p>\n

Rebel Donut<\/strong>
\n2435 Wyoming Blvd, N.E.
\nAlbuquerque<\/strong>, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 18 February 2018
\n1st VISIT<\/strong>: 28 July 2012
\n# OF VISITS<\/strong>: 4
\nRATING<\/strong>: 19
\nCOST<\/strong>: $
\nBEST BET<\/strong>: Maple Bacon, 3X Chocolate, 3X Chocolate Muffin, Key Lime Pie, Mocha Chocolate, Old Fashioned Coconut, Nutella Chocolate<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Many years ago if someone proposed a wager of “dollars to donuts,” you might have been well advised to take it. The phrase “dollars to donuts” essentially meant the person proposing the wager thought he or she had a sure thing, that he or she was willing to to risk a dollar to win a dollar’s worth of donuts. Donuts weren’t worth much at the time (and they weren’t very good either) so winning a bet might result in being paid off by a baker’s dozen or so donuts. Today, if someone offers a “dollars to donuts” wager, the counter to a five dollar bet might be two donuts and the donuts would likely be terrific. Visit a donut shop…<\/p>\n","protected":false},"author":1,"featured_media":45281,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[440,2583,32,262],"tags":[],"class_list":["post-16979","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2023","category-donuts-specialty","category-closed"],"yoast_head":"\nRebel Donut - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=16979\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rebel Donut - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Many years ago if someone proposed a wager of “dollars to donuts,” you might have been well advised to take it. The phrase “dollars to donuts” essentially meant the person proposing the wager thought he or she had a sure thing, that he or she was willing to to risk a dollar to win a dollar’s worth of donuts. Donuts weren’t worth much at the time (and they weren’t very good either) so winning a bet might result in being paid off by a baker’s dozen or so donuts. Today, if someone offers a “dollars to donuts” wager, the counter to a five dollar bet might be two donuts and the donuts would likely be terrific. Visit a donut shop…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=16979\" \/>\n<meta property=\"og:site_name\" content=\"Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"article:author\" content=\"https:\/\/www.facebook.com\/nmgastronome\/\" \/>\n<meta property=\"article:published_time\" content=\"2018-02-18T06:04:41+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-06-16T20:15:00+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/09\/RebelDonut08.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"720\" \/>\n\t<meta property=\"og:image:height\" content=\"466\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"12 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Rebel Donut – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2018-02-18T06:04:41+00:00\",\"dateModified\":\"2023-06-16T20:15:00+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979\"},\"wordCount\":2320,\"commentCount\":9,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/RebelDonut08.jpg\",\"articleSection\":[\"Albuquerque\",\"Closed in 2023\",\"Donuts\",\"Gone But Not Forgotten\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979\",\"name\":\"Rebel Donut - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/RebelDonut08.jpg\",\"datePublished\":\"2018-02-18T06:04:41+00:00\",\"dateModified\":\"2023-06-16T20:15:00+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/RebelDonut08.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2013\\\/09\\\/RebelDonut08.jpg\",\"width\":720,\"height\":466,\"caption\":\"The best kind of six pack\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=16979#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rebel Donut – Albuquerque, New Mexico (CLOSED)\"}]},{\"@type\":\"WebSite\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"description\":\"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!\",\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"potentialAction\":[{\"@type\":\"SearchAction\",\"target\":{\"@type\":\"EntryPoint\",\"urlTemplate\":\"https:\\\/\\\/www.nmgastronome.com\\\/?s={search_term_string}\"},\"query-input\":{\"@type\":\"PropertyValueSpecification\",\"valueRequired\":true,\"valueName\":\"search_term_string\"}}],\"inLanguage\":\"en-US\"},{\"@type\":\"Organization\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\",\"name\":\"Gil's Thrilling (And Filling) Blog\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/\",\"logo\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\",\"url\":\"\",\"contentUrl\":\"\",\"caption\":\"Gil's Thrilling (And Filling) Blog\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/logo\\\/image\\\/\"}},{\"@type\":\"Person\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\",\"name\":\"Gil Garduno\",\"image\":{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"url\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"contentUrl\":\"https:\\\/\\\/secure.gravatar.com\\\/avatar\\\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg\",\"caption\":\"Gil Garduno\"},\"description\":\"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.\",\"sameAs\":[\"https:\\\/\\\/www.nmgastronome.com\\\/%20\",\"https:\\\/\\\/www.facebook.com\\\/nmgastronome\\\/\",\"https:\\\/\\\/www.instagram.com\\\/nmgastronome\\\/\"],\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?author=1\"}]}<\/script>\n<!-- \/ Yoast SEO plugin. -->","yoast_head_json":{"title":"Rebel Donut - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","robots":{"index":"index","follow":"follow","max-snippet":"max-snippet:-1","max-image-preview":"max-image-preview:large","max-video-preview":"max-video-preview:-1"},"canonical":"https:\/\/www.nmgastronome.com\/?p=16979","og_locale":"en_US","og_type":"article","og_title":"Rebel Donut - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"Many years ago if someone proposed a wager of “dollars to donuts,” you might have been well advised to take it. The phrase “dollars to donuts” essentially meant the person proposing the wager thought he or she had a sure thing, that he or she was willing to to risk a dollar to win a dollar’s worth of donuts. Donuts weren’t worth much at the time (and they weren’t very good either) so winning a bet might result in being paid off by a baker’s dozen or so donuts. Today, if someone offers a “dollars to donuts” wager, the counter to a five dollar bet might be two donuts and the donuts would likely be terrific. Visit a donut shop…","og_url":"https:\/\/www.nmgastronome.com\/?p=16979","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2018-02-18T06:04:41+00:00","article_modified_time":"2023-06-16T20:15:00+00:00","og_image":[{"width":720,"height":466,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/09\/RebelDonut08.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"12 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=16979#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=16979"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Rebel Donut – Albuquerque, New Mexico (CLOSED)","datePublished":"2018-02-18T06:04:41+00:00","dateModified":"2023-06-16T20:15:00+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=16979"},"wordCount":2320,"commentCount":9,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=16979#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/09\/RebelDonut08.jpg","articleSection":["Albuquerque","Closed in 2023","Donuts","Gone But Not Forgotten"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=16979#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=16979","url":"https:\/\/www.nmgastronome.com\/?p=16979","name":"Rebel Donut - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=16979#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=16979#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/09\/RebelDonut08.jpg","datePublished":"2018-02-18T06:04:41+00:00","dateModified":"2023-06-16T20:15:00+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=16979#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=16979"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=16979#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/09\/RebelDonut08.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2013\/09\/RebelDonut08.jpg","width":720,"height":466,"caption":"The best kind of six pack"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=16979#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Rebel Donut – Albuquerque, New Mexico (CLOSED)"}]},{"@type":"WebSite","@id":"https:\/\/www.nmgastronome.com\/#website","url":"https:\/\/www.nmgastronome.com\/","name":"Gil's Thrilling (And Filling) Blog","description":"Follow the Culinary Ruminations of New Mexico's Sesquipedalian Sybarite. 1,522 Restaurant Reviews, More Than 14,900 Visitor Comments...And Counting!","publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"potentialAction":[{"@type":"SearchAction","target":{"@type":"EntryPoint","urlTemplate":"https:\/\/www.nmgastronome.com\/?s={search_term_string}"},"query-input":{"@type":"PropertyValueSpecification","valueRequired":true,"valueName":"search_term_string"}}],"inLanguage":"en-US"},{"@type":"Organization","@id":"https:\/\/www.nmgastronome.com\/#organization","name":"Gil's Thrilling (And Filling) Blog","url":"https:\/\/www.nmgastronome.com\/","logo":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/","url":"","contentUrl":"","caption":"Gil's Thrilling (And Filling) Blog"},"image":{"@id":"https:\/\/www.nmgastronome.com\/#\/schema\/logo\/image\/"}},{"@type":"Person","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf","name":"Gil Garduno","image":{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","url":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","contentUrl":"https:\/\/secure.gravatar.com\/avatar\/140571d25459ad5954bce10ffc2f8c8d21c92edf345ea30e6145c3e68a417af1?s=96&r=pg","caption":"Gil Garduno"},"description":"Since 2008, the tagline on Gil\u2019s Thrilling (And Filling) Blog has invited you to \u201cFollow the Culinary Ruminations of New Mexico\u2019s Sesquipedalian Sybarite.\u201d To date, more than six million visitors have trusted (or at least visited) my recommendations on more than 1,300 restaurant reviews. Please take a few minutes to tell me what you think. Whether you agree or disagree with me, I'd love to hear about it.","sameAs":["https:\/\/www.nmgastronome.com\/%20","https:\/\/www.facebook.com\/nmgastronome\/","https:\/\/www.instagram.com\/nmgastronome\/"],"url":"https:\/\/www.nmgastronome.com\/?author=1"}]}},"_links":{"self":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/16979","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=16979"}],"version-history":[{"count":6,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/16979\/revisions"}],"predecessor-version":[{"id":63958,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/16979\/revisions\/63958"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/45281"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=16979"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=16979"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=16979"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}