{"id":374,"date":"2010-07-08T03:03:39","date_gmt":"2010-07-08T09:03:39","guid":{"rendered":"http:\/\/www.nmgastronome.com\/?p=374"},"modified":"2024-07-14T15:12:08","modified_gmt":"2024-07-14T21:12:08","slug":"rincon-del-pollo-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=374","title":{"rendered":"Rincon Del Pollo – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"El
El Rincon Del Pollo, the Chicken Corner, is aptly named.<\/span><\/figcaption><\/figure>\n

In 1928, the presidential campaign featured several slogans and ads promising an era of prosperity.\u00a0 The most memorable of these was a boast that the Republican administrations of Warren Harding and Calvin Coolidge had “reduced hours and increased earning capacity, silenced discontent, and put the proverbial ‘chicken in every pot.’\u00a0 And a car in every backyard, to boot<\/em>.”<\/span><\/p>\n

If a chicken in every pot is a measure of prosperity, then the Rincon del Pollo (Chicken Corner) Mexican restaurant on North Fourth must epitomize success and affluence.\u00a0 That’s because this diminutive eatery specializes in all things chicken, albeit al estilo Mexicano (Mexican style).<\/span><\/p>\n

The Rincon del Pollo launched in 2003 and was originally situated in the Northdale Shopping Center (which Duke City history buffs might recognize was built in 1961 by famed local builder Dale Bellamah).<\/span><\/p>\n

\"A
A chicken in every pot and chicken figurines throughout the restaurant.<\/span><\/figcaption><\/figure>\n

Owners Rafiel Rivera and Ana Luna have created within their tiny space, a homey and welcoming atmosphere for their faithful patrons.\u00a0 It’s not uncommon to see blue and white collar diners sitting practically side-by-side in the somewhat crowded restaurant. The main portion of the restaurant, where the lovely Ana takes your order, has but two tiny tables and a couple of stools.\u00a0 In the summer indoor seating is a prized commodity because this is the only seating area in which cool air is provided.
\n<\/span><\/p>\n

A covered patio comes in handy, providing some respite when New Mexico’s ubiquitous spring winds are blowing with their usual ferocity.\u00a0 Ana admits that in the summer her customers complain that the patio is too hot and in the winter they lambaste the cold.\u00a0 Perhaps that’s why a brisk take-out business\u00a0 exceeds the volume of sit-down meals served.<\/span><\/p>\n

There’s not only a chicken in every pot at this colorful eatery, you’ll find ceramic chickens looking down at you from several high shelves.\u00a0 The ambiance is completed by a crowing rooster in a neighboring home.\u00a0 We initially thought the rooster was an ambience enhancing sound effect.<\/span><\/p>\n

\"\"<\/a>
Chips and salsa<\/span><\/figcaption><\/figure>\n

Every meal is prepared to order.\u00a0 It’s not unusual for some of the popular menu items to be sold out by noon.\u00a0 True to the restaurant’s name, chicken entrees dominate (eleven of them) the menu, but you’ll also find a few shrimp dishes, carne asada and several sides.\u00a0 Also on the menu is homemade horchata and liminada (lemonade), some of the very best in town.<\/span><\/p>\n

Chips and salsa are complementary and delicious.\u00a0 Unlike the salsa served at so many New Mexican restaurants, El Rincon del Pollo’s salsa is made with an earthy red chile, not with jalapenos or some other pepper.\u00a0 The salsa is thickened with just a bit of corn starch and has very few ingredients.\u00a0 Neither Mexican oregano or garlic are discernible though onions are.\u00a0 The chips are thick and low in salt with a pronounced flavor of corn.\u00a0 Their thickness means you have to scoop up a lot of salsa to fully appreciate the melding of flavors.
\n<\/span><\/p>\n

El Rincon’s menu also includes several breakfast burritos (served until eleven), most of which don’t include chicken. Popular favorites include machaca (meat baked, simmered dried then reconstituted and prepared with green peppers and onions) dishes, but no chilaquiles. <\/span><\/p>\n

\"Chicken
Chicken in red chile.<\/span><\/figcaption><\/figure>\n

The restaurant easily falls into the “cheap eats” category with nothing on the menu within a dollar of a ten spot.\u00a0 Rincon closes at 3PM. Exterior signage indicates Rincon del Pollo serves American Mexican food, a characterization perhaps derived from the owners having worked in restaurants in Mexico, California, Massachusetts and now, the Land of Enchantment.\u00a0 Their version of American Mexican food fortunately doesn’t lean toward Massachusetts style.<\/span><\/p>\n

Rafael Rivera mans the kitchen where he cooks everything from scratch, fresh daily.\u00a0 Instead of pouring a dish’s sauce on top of the chicken, he actually cooks the chicken in each dish’s sauce.\u00a0 It does make a difference.<\/span><\/p>\n

That difference is evident in the chicken dinner which you can have with red chile (pictured at right), green chile or Mexican style.\u00a0 Rich red chile is slathered generously atop a four-piece (breast, wing, leg and thigh) roasted chicken.\u00a0 It’s not a piquant chile and as such, allows you to appreciate the moist and delicious chicken.\u00a0 Alas, the red chile has just a hint of cumin.\u00a0 “For flavor,” Ana tells us.\u00a0 There is no cumin in the green chile.
\n<\/span><\/p>\n

\"A
A burrito stuffed with chicken.<\/span><\/figcaption><\/figure>\n

Entrees are accompanied by beans and rice, neither of which have the moistness of the chicken.\u00a0 Both are also somewhat under-salted by Mexican food standards.\u00a0 Though Ana says otherwise, the beans aren’t prepared with lard.\u00a0 You could have fooled this native New Mexican.
\n<\/span><\/p>\n

The <\/span>chicken burrito <\/span><\/em>plate<\/em> features one of the most delicious hand-held burritos in town (despite the cumin).\u00a0 You can have this burrito slathered with chile, but it’s probably not something you want to do if you plan on eating it while driving down the road.\u00a0 This burrito is engorged with moist chicken and chile along with various ingredients such as green peppers sliced very small.\u00a0 It’s a handful and despite its moist contents, you won’t spill those contents all over your clothing if you’re careful.<\/span><\/span><\/p>\n

The menu also includes a culinary curiosity even in New Mexico–carne adovada with green chile.\u00a0 The only other restaurant in which we’ve seen this dish served is Papa Felipe<\/a>‘s New Mexican Restaurant.\u00a0 It’s such a culinary curiosity that James Beard Award-winning food journalists Jane and Michael Stern included Papa Felipe’s rendition in their terrific tome 500 Things to Eat Before It\u2019s Too Late<\/em>. <\/span><\/p>\n

\"\"<\/a>
Carne adovada with green chile<\/span><\/figcaption><\/figure>\n

Strictly speaking, El Rincon’s rendition of carne adovada is hardly the traditional version prepared throughout New Mexico–and that’s not just because of the green chile.\u00a0 Instead of fork-tender, easily shredding chunks of pork, this version appears to be nothing more than roast pork cut into small cubes and served with a green chile sauce.\u00a0 The pork isn’t tender and there’s no way any New Mexican would call this a carne adovada dish.\u00a0 That’s not to say it isn’t a good dish.\u00a0 Most New Mexicans will appreciate the piquancy and flavor of the chile.
\n<\/span><\/p>\n

Beef tacos make an excellent side dish.\u00a0 Shredded beef, lettuce, cheese and a little bit of salsa make this a six or seven bite delight.\u00a0 The taco shells are about halfway between crispy and pliably soft with just a bit of greasiness for flavor.<\/span><\/p>\n

\"Horchata
Horchata and beef tacos<\/span><\/figcaption><\/figure>\n

The horchata is homemade and served from a pitcher kept in the refrigerator.\u00a0 Served over ice, it is topped with more cinnamon than you might be used to, but it’s refreshingly delicious.<\/span><\/p>\n

Rincon Del Pollo<\/strong>
\n9129 4th Street, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n<\/span>LATEST VISIT<\/strong>: 8 July 2010
\n1st VISIT<\/strong>:\u00a0 16 April 2007
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 17
\nCOST<\/strong>: $
\nBEST BET<\/strong>: Horchata, Chicken Burrito, Chicken With Red Chile, Beef Tacos<\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In 1928, the presidential campaign featured several slogans and ads promising an era of prosperity.\u00a0 The most memorable of these was a boast that the Republican administrations of Warren Harding and Calvin Coolidge had “reduced hours and increased earning capacity, silenced discontent, and put the proverbial ‘chicken in every pot.’\u00a0 And a car in every backyard, to boot.” If a chicken in every pot is a measure of prosperity, then the Rincon del Pollo (Chicken Corner) Mexican restaurant on North Fourth must epitomize success and affluence.\u00a0 That’s because this diminutive eatery specializes in all things chicken, albeit al estilo Mexicano (Mexican style). The Rincon del Pollo launched in 2003 and was originally situated in the Northdale Shopping Center (which Duke…<\/p>\n","protected":false},"author":1,"featured_media":8844,"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":[440,3569,262,57,141],"tags":[],"class_list":["post-374","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2024","category-closed","category-mexican","category-new-mexico"],"yoast_head":"\nRincon Del Pollo - 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=374\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rincon Del Pollo - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In 1928, the presidential campaign featured several slogans and ads promising an era of prosperity.\u00a0 The most memorable of these was a boast that the Republican administrations of Warren Harding and Calvin Coolidge had “reduced hours and increased earning capacity, silenced discontent, and put the proverbial ‘chicken in every pot.’\u00a0 And a car in every backyard, to boot.” If a chicken in every pot is a measure of prosperity, then the Rincon del Pollo (Chicken Corner) Mexican restaurant on North Fourth must epitomize success and affluence.\u00a0 That’s because this diminutive eatery specializes in all things chicken, albeit al estilo Mexicano (Mexican style). The Rincon del Pollo launched in 2003 and was originally situated in the Northdale Shopping Center (which Duke…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=374\" \/>\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=\"2010-07-08T09:03:39+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2024-07-14T21:12:08+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2007\/04\/Rincon07.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"444\" \/>\n\t<meta property=\"og:image:height\" content=\"298\" \/>\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=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Rincon Del Pollo – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2010-07-08T09:03:39+00:00\",\"dateModified\":\"2024-07-14T21:12:08+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374\"},\"wordCount\":1221,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2007\\\/04\\\/Rincon07.jpg\",\"articleSection\":[\"Albuquerque\",\"Closed in 2024\",\"Gone But Not Forgotten\",\"Mexican\",\"New Mexico\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374\",\"name\":\"Rincon Del Pollo - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2007\\\/04\\\/Rincon07.jpg\",\"datePublished\":\"2010-07-08T09:03:39+00:00\",\"dateModified\":\"2024-07-14T21:12:08+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2007\\\/04\\\/Rincon07.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2007\\\/04\\\/Rincon07.jpg\",\"width\":444,\"height\":298,\"caption\":\"Carne adovada with green chile\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=374#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rincon Del Pollo – 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":"Rincon Del Pollo - 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=374","og_locale":"en_US","og_type":"article","og_title":"Rincon Del Pollo - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"In 1928, the presidential campaign featured several slogans and ads promising an era of prosperity.\u00a0 The most memorable of these was a boast that the Republican administrations of Warren Harding and Calvin Coolidge had “reduced hours and increased earning capacity, silenced discontent, and put the proverbial ‘chicken in every pot.’\u00a0 And a car in every backyard, to boot.” If a chicken in every pot is a measure of prosperity, then the Rincon del Pollo (Chicken Corner) Mexican restaurant on North Fourth must epitomize success and affluence.\u00a0 That’s because this diminutive eatery specializes in all things chicken, albeit al estilo Mexicano (Mexican style). The Rincon del Pollo launched in 2003 and was originally situated in the Northdale Shopping Center (which Duke…","og_url":"https:\/\/www.nmgastronome.com\/?p=374","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2010-07-08T09:03:39+00:00","article_modified_time":"2024-07-14T21:12:08+00:00","og_image":[{"width":444,"height":298,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2007\/04\/Rincon07.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=374#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=374"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Rincon Del Pollo – Albuquerque, New Mexico (CLOSED)","datePublished":"2010-07-08T09:03:39+00:00","dateModified":"2024-07-14T21:12:08+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=374"},"wordCount":1221,"commentCount":2,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=374#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2007\/04\/Rincon07.jpg","articleSection":["Albuquerque","Closed in 2024","Gone But Not Forgotten","Mexican","New Mexico"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=374#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=374","url":"https:\/\/www.nmgastronome.com\/?p=374","name":"Rincon Del Pollo - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=374#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=374#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2007\/04\/Rincon07.jpg","datePublished":"2010-07-08T09:03:39+00:00","dateModified":"2024-07-14T21:12:08+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=374#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=374"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=374#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2007\/04\/Rincon07.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2007\/04\/Rincon07.jpg","width":444,"height":298,"caption":"Carne adovada with green chile"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=374#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Rincon Del Pollo – 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\/374","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=374"}],"version-history":[{"count":3,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/374\/revisions"}],"predecessor-version":[{"id":67542,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/374\/revisions\/67542"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/8844"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=374"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=374"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=374"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}