{"id":2828,"date":"2009-02-21T19:01:12","date_gmt":"2009-02-22T01:01:12","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=2828"},"modified":"2018-07-22T10:36:13","modified_gmt":"2018-07-22T16:36:13","slug":"almost-gourmet-soul-food-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=2828","title":{"rendered":"Almost Gourmet Soul Food – Albuquerque, New Mexico"},"content":{"rendered":"
\"Almost
Almost Gourmet Soul Food<\/span><\/figcaption><\/figure>\n

NOTE<\/span><\/strong>: \u00a0Although the Almost Gourmet Soulfood restaurant is now closed, owner Genice Monroe remains in the catering business, working out of a commercial kitchen in the city. \u00a0She is working on a Web site from which you will be able to order the fantastic soul food you fell in love with at her restaurant. \u00a0Call Genice at (505) 353-0799 for all your catering needs.<\/span><\/p>\n

One of my favorite catechism words,\u00a0concupiscence<\/em>, might best describe my passion for soul food.\u00a0 Concupiscence of the body, I was taught, is “the blind tendency of your feelings and animal appetites to seek satisfaction, regardless of intelligence and reason.” <\/span><\/p>\n

Having lived for nearly eight years on the Mississippi Gulf Coast and within short driving distance of New Orleans, we became intimately, even passionately, familiar with soul food.\u00a0 It was among our very favorites of any cuisine. To quell our yearnings for soul food (the more authentic the better), we often frequented\u00a0less than savory” neighborhoods which even Mother Teresa herself might have avoided.\u00a0 Such “boldly go where no white man has gone before” excursions resulted in our introduction to, among other things, the pit barbecuing of goats, an experience which reminded me somewhat of the matanzas with which I grew up in New Mexico.<\/span><\/p>\n

Sadly our return to New Mexico would mean dim prospects for finding not just palatable soul food, but any<\/em> soul food whatsoever. \u00a0Since our return to the Land of Enchantment in 1995, we have seen about half a dozen soul food restaurants open to critical acclaim only to close shortly thereafter. \u00a0It seems no sooner do we discover a new soul food gem that our hearts are broken by its closure.<\/span><\/p>\n

\"Fried
Fried Chicken with two sides: Okra and Mac & Cheese<\/span><\/figcaption><\/figure>\n

We’ve got our fingers crossed that the Almost Gourmet Soul Food Restaurant will buck that heinous trend–even though at month’s end (February, 2009), the restaurant will vacate its San Pedro and Copper premises in search of new digs. preferably on Albuquerque’s burgeoning west side. <\/span><\/p>\n

The San Pedro area where the restaurant is situated is directly across the street from one of the main entrances to the New Mexico State Fair complex. \u00a0This part of San Pedro is very heavily trafficked, but that hasn’t necessarily worked to Almost Gourmet’s advantage. \u00a0The restaurant sits back on an inconspicuous storefront location and sometimes southbound traffic is so heavy that it completely blocks northbound traffic’s visibility to the restaurant. \u00a0Coupled with an austere parking situation and it’s no wonder the restaurant isn’t better known.<\/span><\/p>\n

Almost Gourmet Soul Food began as a catering business in 2006 with the restaurant following suit some two years later. \u00a0The name “Almost Gourmet” is seemingly a contradiction in terms. \u00a0Soul food is generally antithetical to gourmet. \u00a0Where gourmet is cuisine, soul food is the kind of stuff ordinary people eat at home every day. \u00a0Proprietor Genice Monroe defines soul food as “country cooking.” \u00a0It’s what she grew up with here in Albuquerque even though the genesis of her family recipes is the Dallas, Texas area.<\/span><\/p>\n

\"BBQ
BBQ Babyback Pork Ribs<\/span><\/figcaption><\/figure>\n

Almost Gourmet Soul Food is also antithetical to fast food. \u00a0Everything is made from scratch and to order. \u00a0Genice will escort you to your table, take your drink order (the sweet tea is exactly the way we grew to love it in Mississippi) and hand you a menu. \u00a0When she returns with your drinks, she’ll be happy to answer any questions you may have on the preparation of the entrees on her menu. <\/span><\/p>\n

It’s a terrific menu replete with smoked, fried, barbecued and gravy-laden entrees all Soul food aficionados love. The most “gourmet” sounding entree is baked salmon, the most hard-core is pig feet. \u00a0There are main entrees such as fried pork chop dinners and catfish plates. \u00a0There are also sandwiches and stews. \u00a0Because she grew up in the Duke City, Genice even offers red or green enchiladas with beans, probably not the most frequently requested item on the menu.<\/span><\/p>\n

That honor probably goes to the fried chicken dinner<\/em>–two hulking pieces of juicy Southern-fried chicken with a brittle, lightly peppered crust. \u00a0This is chicken the way it’s supposed to be made–a 20-minute preparation time ensures it arrives at your table at the height of juiciness and fried to a golden sheen. \u00a0Cut into the crust and steam wafts upwards with the aroma of pure deliciousness.<\/span><\/p>\n

The fried chicken dinner is served with your choice of two sides: blackeye peas, cabbage, greens, mac and cheese, sweet potato, fried okra, potato salad, rice, black beans, pinto beans, red beans or salad. \u00a0A single slab of cornbread also accompanies this plate.<\/span><\/p>\n

The Mac and cheese is terrific–artery-clogging cheese coagulating around perfectly cooked macaroni. The best parts are where the cheese has just a bit of crust. \u00a0The fried okra, a simple Southern classic, is lightly breaded to a golden sheen that leaves it just slightly crispy. \u00a0On the inside, it’s soft, chewy and terrific.<\/span><\/p>\n

Another must-have entree is Almost Gourmet’s BBQ babyback pork ribs<\/em> (the most expensive entree on the menu). \u00a0The ribs are slathered in a slightly vinegary tomato-based sauce with just a hint of sweetness. \u00a0These are meaty, fall-off-the-bone tender ribs with nary any fat. \u00a0These are the type of ribs you want about a dozen of.<\/span><\/p>\n

A dozen visits (at least) to Almost Gourmet is what the future should bode for savvy soul food lovers–should Genice decide to reopen her restaurant. \u00a0In the meantime, her catering business will continue to please Duke City soul food fanatics. \u00a0This is soul food too good not to find a good home, hopefully one close to me.<\/span><\/p>\n

Almost Gourmet Soul Food<\/strong>
\n303 San Pedro, N.E.
\nAlbuquerque, New Mexico
\n<\/strong>(505) 353-0799
\nLATEST VISIT<\/strong>: 21 February 2009
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: *
\nCOST<\/strong>: $ – $$
\nBEST BET<\/strong>: Fried Chicken Dinner, BBQ Babyback Pork Ribs, Sweet Tea
\n<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

NOTE: \u00a0Although the Almost Gourmet Soulfood restaurant is now closed, owner Genice Monroe remains in the catering business, working out of a commercial kitchen in the city. \u00a0She is working on a Web site from which you will be able to order the fantastic soul food you fell in love with at her restaurant. \u00a0Call Genice at (505) 353-0799 for all your catering needs. One of my favorite catechism words,\u00a0concupiscence, might best describe my passion for soul food.\u00a0 Concupiscence of the body, I was taught, is “the blind tendency of your feelings and animal appetites to seek satisfaction, regardless of intelligence and reason.” Having lived for nearly eight years on the Mississippi Gulf Coast and within short driving distance of…<\/p>\n","protected":false},"author":1,"featured_media":2829,"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":[440,542],"tags":[],"class_list":["post-2828","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-soul-food"],"yoast_head":"\nAlmost Gourmet Soul Food - Albuquerque, New Mexico - 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=2828\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Almost Gourmet Soul Food - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"NOTE: \u00a0Although the Almost Gourmet Soulfood restaurant is now closed, owner Genice Monroe remains in the catering business, working out of a commercial kitchen in the city. \u00a0She is working on a Web site from which you will be able to order the fantastic soul food you fell in love with at her restaurant. \u00a0Call Genice at (505) 353-0799 for all your catering needs. One of my favorite catechism words,\u00a0concupiscence, might best describe my passion for soul food.\u00a0 Concupiscence of the body, I was taught, is “the blind tendency of your feelings and animal appetites to seek satisfaction, regardless of intelligence and reason.” Having lived for nearly eight years on the Mississippi Gulf Coast and within short driving distance of…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=2828\" \/>\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=\"2009-02-22T01:01:12+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-07-22T16:36:13+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/02\/almostgourmet01.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"3072\" \/>\n\t<meta property=\"og:image:height\" content=\"2304\" \/>\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=\"5 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Almost Gourmet Soul Food – Albuquerque, New Mexico\",\"datePublished\":\"2009-02-22T01:01:12+00:00\",\"dateModified\":\"2018-07-22T16:36:13+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828\"},\"wordCount\":1007,\"commentCount\":6,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2009\\\/02\\\/almostgourmet01.jpg\",\"articleSection\":[\"Albuquerque\",\"Soul Food\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828\",\"name\":\"Almost Gourmet Soul Food - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2009\\\/02\\\/almostgourmet01.jpg\",\"datePublished\":\"2009-02-22T01:01:12+00:00\",\"dateModified\":\"2018-07-22T16:36:13+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2009\\\/02\\\/almostgourmet01.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2009\\\/02\\\/almostgourmet01.jpg\",\"width\":3072,\"height\":2304},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=2828#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Almost Gourmet Soul Food – Albuquerque, New Mexico\"}]},{\"@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":"Almost Gourmet Soul Food - Albuquerque, New Mexico - 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=2828","og_locale":"en_US","og_type":"article","og_title":"Almost Gourmet Soul Food - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"NOTE: \u00a0Although the Almost Gourmet Soulfood restaurant is now closed, owner Genice Monroe remains in the catering business, working out of a commercial kitchen in the city. \u00a0She is working on a Web site from which you will be able to order the fantastic soul food you fell in love with at her restaurant. \u00a0Call Genice at (505) 353-0799 for all your catering needs. One of my favorite catechism words,\u00a0concupiscence, might best describe my passion for soul food.\u00a0 Concupiscence of the body, I was taught, is “the blind tendency of your feelings and animal appetites to seek satisfaction, regardless of intelligence and reason.” Having lived for nearly eight years on the Mississippi Gulf Coast and within short driving distance of…","og_url":"https:\/\/www.nmgastronome.com\/?p=2828","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2009-02-22T01:01:12+00:00","article_modified_time":"2018-07-22T16:36:13+00:00","og_image":[{"width":3072,"height":2304,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/02\/almostgourmet01.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"5 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=2828#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=2828"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Almost Gourmet Soul Food – Albuquerque, New Mexico","datePublished":"2009-02-22T01:01:12+00:00","dateModified":"2018-07-22T16:36:13+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=2828"},"wordCount":1007,"commentCount":6,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=2828#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/02\/almostgourmet01.jpg","articleSection":["Albuquerque","Soul Food"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=2828#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=2828","url":"https:\/\/www.nmgastronome.com\/?p=2828","name":"Almost Gourmet Soul Food - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=2828#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=2828#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/02\/almostgourmet01.jpg","datePublished":"2009-02-22T01:01:12+00:00","dateModified":"2018-07-22T16:36:13+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=2828#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=2828"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=2828#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/02\/almostgourmet01.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2009\/02\/almostgourmet01.jpg","width":3072,"height":2304},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=2828#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Almost Gourmet Soul Food – Albuquerque, New Mexico"}]},{"@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\/2828","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=2828"}],"version-history":[{"count":2,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/2828\/revisions"}],"predecessor-version":[{"id":48678,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/2828\/revisions\/48678"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/2829"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=2828"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=2828"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=2828"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}