{"id":36967,"date":"2017-01-12T21:12:56","date_gmt":"2017-01-13T03:12:56","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=36967"},"modified":"2018-10-14T16:36:33","modified_gmt":"2018-10-14T22:36:33","slug":"senor-tortas-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=36967","title":{"rendered":"Se\u00f1or Tortas – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Se\u00f1or Tortas for Super Tortas on Louisiana South of Central<\/figcaption><\/figure>\n

In Albuquerque’s panoply of Mexican fast foods, the torta–despite all its heartiness and versatility–is the \u201cRodney Dangerfield\u201d of cheap eats. It garners no respect, warranting nary a mention in annual paeans to the \u201cbest of\u201d virtually everything else Alibi<\/a> <\/em><\/strong>and Albuquerque The Magazine<\/a> <\/em><\/strong>readers care to celebrate. Long overshadowed and under-appreciated, the humble torta presents a glaring contrast to its culinary cousin, king taco. While the taco has become a pop culture diva, the torta has been relegated to a homely afterthought. It\u2019s become cool to consume tacos, but tortas are the porn of fast food–usually kept wrapped until it’s time to enjoy them. <\/span><\/p>\n

Could it be that there are still people who don’t know what a torta is? That may well be because the name “torta” is often confused for some sort of cake. One wonders if its popularity would have exploded if “Torta Bell” franchises had spread across the fruited plain instead of Taco Bell. Whatever the reason for its relative anonymity, tortas are long overdue recognition and adulation from the mainstream masses in the Duke City. While the culinary cultures in such cosmopolitan and urbane cities such as Los Angeles and Denver have embraced the torta, Albuquerque languishes behind.<\/span><\/p>\n

\"\"
The colorful interior of Se\u00f1or Tortas<\/figcaption><\/figure>\n

While a number of Mexican restaurants in the Duke City offer tortas, only one diminutive diner contains the term “tortas” on its name and signage. That restaurant is Se\u00f1or Tortas which follows “recipes made in Heaven” according to its Web site. Your can find this purveyor of divine deliciousness on Louisiana Blvd. about a mile south of Central Avenue. One of the most interesting aspects of its signage (and its Web site) is the mustachioed chef sporting a toque who looks suspiciously like the chef on old Italian stock photos. The restaurant’s walls are even more interesting, showcasing numerous posters, including one of Cantinflas, a pioneer of Mexican cinema. There’s also a reference to a “Grumpy Gringo Burger,” a remnant from one of the restaurant’s previous incarnations, a burger joint called (what else) the Grumpy Gringo Restaurant.<\/span><\/p>\n

The Castillo family which owns and operates Se\u00f1or Tortas has more than fifteen years in the food services industry and runs two food trucks also sporting the Se\u00f1or Plata appellation. Although the restaurant’s marquee touts its “super tortas,” the menu offers other Mexican food standards such as tacos, burritos, enchiladas and a number of beef plates. Try those some other time. Your first visit should be reserved for one of the ten tortas on the menu. Compared to the ubiquitous sandwich chains, ten may not seem like a slew of sandwich options, but all it takes to hook you is one sandwich.<\/span><\/p>\n

\"\"
The Hawaiana with French Fries<\/figcaption><\/figure>\n

22 June 2015<\/strong>: “Hawaiana<\/em><\/strong>” sounds more like a pizza than a torta and some of its components are indeed featured on “Hawaiian” pizzas, but this is no pizza. The canvas for this sumptuous sandwich is a French-bread inspired telera roll which is topped by beans, avocados and jalape\u00f1os in addition to “Hawaiian” constituents: pineapple, quesillo (an Oaxacan string cheese), jamon (ham) and chuleta (pork chop). It’s a terrific sandwich with a diverse porcine-centric flavor profile forged by complementary and contrasting ingredients. Mexican ham is more smoky and thicker than most American hams and the pork chop is much thinner than the half-inch chops we enjoy. Together they form the basis for a very enjoyable sandwich.<\/span><\/p>\n

12 January 2017<\/strong>: You may have noticed on the photo below that there’s a bit of “glistening” on the Chrindonga<\/strong><\/em> (carne asada, salchicha, jamon) torta. Unfortunately, this torta is quite greasy which might be off-putting to some diners. To offset the greasiness, ask for additional japane\u00f1os. A small bowl of pickled jalape\u00f1os, onions and carrots might not make the carne asada and salchicha (sausage) less greasy, but they’ll liven up the flavor profile a bit. The pickled jalape\u00f1os aren’t so piquant that an asbestos-lined tongue would be necessary, but they do complement the other ingredients. Had this torta been “degreased” it would have been quite good.<\/span><\/p>\n

\"\"
The Chirindonga<\/figcaption><\/figure>\n

If you ponder the matter, you may conclude that the torta supplants the taco in portability, mass, value and dare I say, even deliciousness. Se\u00f1or Tortas is at the forefront of giving the humble, but hearty paragon of sandwich greatness, its well-deserved just dues.<\/span><\/p>\n

Se\u00f1or Tortas<\/strong>
\n532 Louisiana Blvd, S.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 12 January 2017
\n1st VISIT<\/strong>: 22 June 2015
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 17
\nCOST<\/strong>: $ – $$
\nBEST BET<\/strong>: Hawaiana Torta, French Fries, Lift Apple Soda, The Chirindonga<\/span><\/p>\n

\"Click<\/a><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In Albuquerque’s panoply of Mexican fast foods, the torta–despite all its heartiness and versatility–is the \u201cRodney Dangerfield\u201d of cheap eats. It garners no respect, warranting nary a mention in annual paeans to the \u201cbest of\u201d virtually everything else Alibi and Albuquerque The Magazine readers care to celebrate. Long overshadowed and under-appreciated, the humble torta presents a glaring contrast to its culinary cousin, king taco. While the taco has become a pop culture diva, the torta has been relegated to a homely afterthought. It\u2019s become cool to consume tacos, but tortas are the porn of fast food–usually kept wrapped until it’s time to enjoy them. Could it be that there are still people who don’t know what a torta is? That…<\/p>\n","protected":false},"author":1,"featured_media":42206,"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":[440,708,262,57,141,30],"tags":[],"class_list":["post-36967","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2018","category-closed","category-mexican","category-new-mexico","category-sandwich"],"yoast_head":"\nSe\u00f1or Tortas - 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=36967\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Se\u00f1or Tortas - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In Albuquerque’s panoply of Mexican fast foods, the torta–despite all its heartiness and versatility–is the \u201cRodney Dangerfield\u201d of cheap eats. It garners no respect, warranting nary a mention in annual paeans to the \u201cbest of\u201d virtually everything else Alibi and Albuquerque The Magazine readers care to celebrate. Long overshadowed and under-appreciated, the humble torta presents a glaring contrast to its culinary cousin, king taco. While the taco has become a pop culture diva, the torta has been relegated to a homely afterthought. It\u2019s become cool to consume tacos, but tortas are the porn of fast food–usually kept wrapped until it’s time to enjoy them. Could it be that there are still people who don’t know what a torta is? That…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=36967\" \/>\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=\"2017-01-13T03:12:56+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2018-10-14T22:36:33+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2015\/06\/SenorTorta06.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"720\" \/>\n\t<meta property=\"og:image:height\" content=\"503\" \/>\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=\"4 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Se\u00f1or Tortas – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2017-01-13T03:12:56+00:00\",\"dateModified\":\"2018-10-14T22:36:33+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967\"},\"wordCount\":814,\"commentCount\":7,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/SenorTorta06.jpg\",\"articleSection\":[\"Albuquerque\",\"Closed in 2018\",\"Gone But Not Forgotten\",\"Mexican\",\"New Mexico\",\"Sandwich\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967\",\"name\":\"Se\u00f1or Tortas - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/SenorTorta06.jpg\",\"datePublished\":\"2017-01-13T03:12:56+00:00\",\"dateModified\":\"2018-10-14T22:36:33+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/SenorTorta06.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2015\\\/06\\\/SenorTorta06.jpg\",\"width\":720,\"height\":503,\"caption\":\"Chirindonga\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=36967#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Se\u00f1or Tortas – 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":"Se\u00f1or Tortas - 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=36967","og_locale":"en_US","og_type":"article","og_title":"Se\u00f1or Tortas - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"In Albuquerque’s panoply of Mexican fast foods, the torta–despite all its heartiness and versatility–is the \u201cRodney Dangerfield\u201d of cheap eats. It garners no respect, warranting nary a mention in annual paeans to the \u201cbest of\u201d virtually everything else Alibi and Albuquerque The Magazine readers care to celebrate. Long overshadowed and under-appreciated, the humble torta presents a glaring contrast to its culinary cousin, king taco. While the taco has become a pop culture diva, the torta has been relegated to a homely afterthought. It\u2019s become cool to consume tacos, but tortas are the porn of fast food–usually kept wrapped until it’s time to enjoy them. Could it be that there are still people who don’t know what a torta is? That…","og_url":"https:\/\/www.nmgastronome.com\/?p=36967","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2017-01-13T03:12:56+00:00","article_modified_time":"2018-10-14T22:36:33+00:00","og_image":[{"width":720,"height":503,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2015\/06\/SenorTorta06.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"4 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=36967#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=36967"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Se\u00f1or Tortas – Albuquerque, New Mexico (CLOSED)","datePublished":"2017-01-13T03:12:56+00:00","dateModified":"2018-10-14T22:36:33+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=36967"},"wordCount":814,"commentCount":7,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=36967#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2015\/06\/SenorTorta06.jpg","articleSection":["Albuquerque","Closed in 2018","Gone But Not Forgotten","Mexican","New Mexico","Sandwich"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=36967#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=36967","url":"https:\/\/www.nmgastronome.com\/?p=36967","name":"Se\u00f1or Tortas - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=36967#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=36967#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2015\/06\/SenorTorta06.jpg","datePublished":"2017-01-13T03:12:56+00:00","dateModified":"2018-10-14T22:36:33+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=36967#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=36967"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=36967#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2015\/06\/SenorTorta06.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2015\/06\/SenorTorta06.jpg","width":720,"height":503,"caption":"Chirindonga"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=36967#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Se\u00f1or Tortas – 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\/36967","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=36967"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/36967\/revisions"}],"predecessor-version":[{"id":47521,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/36967\/revisions\/47521"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/42206"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=36967"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=36967"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=36967"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}