{"id":49891,"date":"2018-10-06T13:44:24","date_gmt":"2018-10-06T19:44:24","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=49891"},"modified":"2026-04-06T13:58:20","modified_gmt":"2026-04-06T19:58:20","slug":"rollin-on-in-food-truck-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=49891","title":{"rendered":"Rollin’ On In Food Truck – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Rollin’ on In<\/figcaption><\/figure>\n

While their brick-and-mortar counterparts can afford to have multi-page menus to please a wide variety of palates, mobile food kitchens (that’s food trucks to you, Bob) are somewhat at a disadvantage. By sheer necessity, food trucks must be limited, well-defined, maybe even singularly focused.\u00a0 The advantage the successful ones have is that they can concentrate on creating memorable dishes around their concept using a few common ingredients.\u00a0 Rollin’ On In, for example, lists only four entrees on its menu: three tacos, a quesadilla, three enchiladas and a burrito.<\/span><\/p>\n

With those four entrees<\/em>, however, there are an infinite number of “build-your-own” possibilities.\u00a0 Your construction options include four fillings<\/em> (shredded chicken, shredded pork, ground beef and potato and veggie mix), eleven fresh faves<\/em> (cheese, lettuce, tomato, onion, fresh jalape\u00f1o, grilled corn, green onion, red cabbage, cucumber, cilantro and lime) and four sauces<\/em> (lime and cilantro ranch, salsa, red chile and green chile).\u00a0 Okay, mathematically the number of options isn’t infinite, but with over 300 million possible combinations for each entree, (don’t ask me to show my math) that’s still an impressive number.<\/span><\/p>\n

\"\"
Quesadillas<\/figcaption><\/figure>\n

Food Network celebrity chef Bobby Flay once lamented, “when people pile seven things onto one burger, it drives me nuts<\/em>!.”\u00a0 Similarly, seven ingredients on any of the four entrees on the Rollin’ On In menu would be a hodgepodge, a medley, a potpourri.\u00a0 It’s everything including<\/em> the kitchen sink.\u00a0 It’s ingredients competing against one another for your rapt attention and all that serves to do is confuse your taste buds.\u00a0 Who wants confused taste buds when the goal of any meal should be to tantalize and titillate those taste buds with ingredients that work very well together? <\/span><\/p>\n

With that realization, we asked for only four ingredients on our quesadilla<\/strong><\/em>: shredded chicken, grilled corn, onion and for dipping, the lime with cilantro ranch dressing. The lime with cilantro ranch dressing is genius, a blending of distinct and complementary flavors that coalesce beautifully and provide a nice counterbalance to the fatty, salty, melted cheese. It\u2019s a terrific alternative to salsa which seems to be a de rigueur accompaniment to quesadillas. The shredded chicken isn\u2019t \u201ctorn and tattered\u201d as some \u201cshredded\u201d meats tend to be. It\u2019s silky and fine with no extraneous sinew or fat. While the tortilla, served in four slices, may have picked up residual elements from the cooking vessel, it did its job and kept all ingredients in place.<\/span><\/p>\n

\"\"
Trio of Tacos<\/figcaption><\/figure>\n

Like the proverbial mad scientist with an array of burbling beakers, it\u2019s easy to get carried away when you\u2019ve got so many ingredients from which to choose. Thankfully my Kim isn\u2019t quite as \u201cexperimental\u201d with ingredients as her husband who sometimes gets carried away\u2014often to the detriment of a dish. She opted for a simple is best approach on the three tacos <\/strong><\/em>we shared: shredded pork, grilled corn, onions and the terrific lime and cilantro ranch dressing. Hmm, that sounds just like the ingredients from which our quesadilla was constructed. Why mess with a good thing? These tacos were terrific. The corn shells were a perfectly pliable envelope to hold ingredients intact and had a pronounced corn flavor, too.<\/span><\/p>\n

More than any dish we enjoyed at Rollin\u2019 On In, the enchiladas made us wish we were dining at a brick-and-mortar establishment. That\u2019s because the enchiladas are far too good for a paper plate and plastic utensils. In the spirit of carnivorous diversity, we ordered the enchiladas<\/strong><\/em> with beef and potato, grilled corn, onions and cheese (unfortunately fried eggs are not an available option) smothered with red and green chile. While the enchiladas are fork tender, they aren\u2019t plastic fork tender. They are, however, very tasty with pleasantly piquant chile. Large niblets of roasted corn impart sweet notes to the dish while the white onions give the chile a bit more bite. Make sure to order beans and rice on the side. <\/span><\/p>\n

\"\"
Enchiladas with Beans and Rice<\/figcaption><\/figure>\n

Being small in size doesn\u2019t mean this food truck can\u2019t produce huge flavors or offer a large (but not infinite) variety of options. Rollin’ On In is proof of that. <\/span><\/p>\n

Rollin’ On In Food Truck<\/strong>
\nLocation Varies
\nAlbuquerque, New Mexico<\/strong>
\n(505) 639-2061
\nWeb Site<\/strong><\/a> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 6 October 2018
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Quesadilla, Enchiladas, Tacos
\nREVIEW #1066<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

While their brick-and-mortar counterparts can afford to have multi-page menus to please a wide variety of palates, mobile food kitchens (that’s food trucks to you, Bob) are somewhat at a disadvantage. By sheer necessity, food trucks must be limited, well-defined, maybe even singularly focused.\u00a0 The advantage the successful ones have is that they can concentrate on creating memorable dishes around their concept using a few common ingredients.\u00a0 Rollin’ On In, for example, lists only four entrees on its menu: three tacos, a quesadilla, three enchiladas and a burrito. With those four entrees, however, there are an infinite number of “build-your-own” possibilities.\u00a0 Your construction options include four fillings (shredded chicken, shredded pork, ground beef and potato and veggie mix), eleven fresh…<\/p>\n","protected":false},"author":1,"featured_media":49895,"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":[440,703,731,112,141,5647],"tags":[],"class_list":["post-49891","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-dog-friendly","category-food-truck","category-new-mexican","category-new-mexico","category-rating-n-r"],"yoast_head":"\nRollin' On In Food Truck - 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=49891\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Rollin' On In Food Truck - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"While their brick-and-mortar counterparts can afford to have multi-page menus to please a wide variety of palates, mobile food kitchens (that’s food trucks to you, Bob) are somewhat at a disadvantage. By sheer necessity, food trucks must be limited, well-defined, maybe even singularly focused.\u00a0 The advantage the successful ones have is that they can concentrate on creating memorable dishes around their concept using a few common ingredients.\u00a0 Rollin’ On In, for example, lists only four entrees on its menu: three tacos, a quesadilla, three enchiladas and a burrito. With those four entrees, however, there are an infinite number of “build-your-own” possibilities.\u00a0 Your construction options include four fillings (shredded chicken, shredded pork, ground beef and potato and veggie mix), eleven fresh…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=49891\" \/>\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=\"2018-10-06T19:44:24+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T19:58:20+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/10\/Rollin04.gif\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"654\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/gif\" \/>\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=49891#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Rollin’ On In Food Truck – Albuquerque, New Mexico\",\"datePublished\":\"2018-10-06T19:44:24+00:00\",\"dateModified\":\"2026-04-06T19:58:20+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891\"},\"wordCount\":766,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/Rollin04.gif\",\"articleSection\":[\"Albuquerque\",\"Dog Friendly\",\"Food Truck\",\"New Mexican\",\"New Mexico\",\"Rating: N\\\/R (Not Rated)\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891\",\"name\":\"Rollin' On In Food Truck - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/Rollin04.gif\",\"datePublished\":\"2018-10-06T19:44:24+00:00\",\"dateModified\":\"2026-04-06T19:58:20+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/Rollin04.gif\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2018\\\/10\\\/Rollin04.gif\",\"width\":750,\"height\":654},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=49891#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Rollin’ On In Food Truck – 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":"Rollin' On In Food Truck - 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=49891","og_locale":"en_US","og_type":"article","og_title":"Rollin' On In Food Truck - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"While their brick-and-mortar counterparts can afford to have multi-page menus to please a wide variety of palates, mobile food kitchens (that’s food trucks to you, Bob) are somewhat at a disadvantage. By sheer necessity, food trucks must be limited, well-defined, maybe even singularly focused.\u00a0 The advantage the successful ones have is that they can concentrate on creating memorable dishes around their concept using a few common ingredients.\u00a0 Rollin’ On In, for example, lists only four entrees on its menu: three tacos, a quesadilla, three enchiladas and a burrito. With those four entrees, however, there are an infinite number of “build-your-own” possibilities.\u00a0 Your construction options include four fillings (shredded chicken, shredded pork, ground beef and potato and veggie mix), eleven fresh…","og_url":"https:\/\/www.nmgastronome.com\/?p=49891","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2018-10-06T19:44:24+00:00","article_modified_time":"2026-04-06T19:58:20+00:00","og_image":[{"width":750,"height":654,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/10\/Rollin04.gif","type":"image\/gif"}],"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=49891#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=49891"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Rollin’ On In Food Truck – Albuquerque, New Mexico","datePublished":"2018-10-06T19:44:24+00:00","dateModified":"2026-04-06T19:58:20+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=49891"},"wordCount":766,"commentCount":2,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=49891#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/10\/Rollin04.gif","articleSection":["Albuquerque","Dog Friendly","Food Truck","New Mexican","New Mexico","Rating: N\/R (Not Rated)"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=49891#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=49891","url":"https:\/\/www.nmgastronome.com\/?p=49891","name":"Rollin' On In Food Truck - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=49891#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=49891#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/10\/Rollin04.gif","datePublished":"2018-10-06T19:44:24+00:00","dateModified":"2026-04-06T19:58:20+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=49891#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=49891"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=49891#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/10\/Rollin04.gif","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2018\/10\/Rollin04.gif","width":750,"height":654},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=49891#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Rollin’ On In Food Truck – 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\/49891","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=49891"}],"version-history":[{"count":12,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/49891\/revisions"}],"predecessor-version":[{"id":55567,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/49891\/revisions\/55567"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/49895"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=49891"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=49891"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=49891"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}