{"id":51008,"date":"2019-02-06T21:22:25","date_gmt":"2019-02-07T03:22:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=51008"},"modified":"2021-12-17T10:49:45","modified_gmt":"2021-12-17T16:49:45","slug":"bubblicitea-cafe-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=51008","title":{"rendered":"Bubblicitea Cafe – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Bubblicitea in Albuquerque’s Uptown Area<\/figcaption><\/figure>\n

According to the United States Census Bureau, by 2016 the Asian American population–including those of multiracial, Hispanic and Latino ancestry–had reached nearly 21 million, constituting about six-percent of the Fruited Plain’s total population.\u00a0 As the table below illustrates, there’s absolutely no correlation between population and the number of restaurants across the fruited plain representing the listed Asian ethnicities.\u00a0 <\/span><\/p>\n\n\n\n\n\n\n\n\n\n
Ethnicity<\/strong><\/td>\nPopulation<\/strong><\/td>\nRestaurants<\/strong><\/td>\nSource
\n<\/strong><\/td>\n<\/tr>\n
\n
Chinese<\/span><\/h6>\n<\/td>\n
\n
3.79 million<\/span><\/h6>\n<\/td>\n
\n
41,000<\/span><\/h6>\n<\/td>\n
\n
Chinese Restaurant News<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Filipino<\/span><\/h6>\n<\/td>\n
\n
3.41 million<\/span><\/h6>\n<\/td>\n
\n
????<\/span><\/h6>\n<\/td>\n
\n
????<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Indian<\/span><\/h6>\n<\/td>\n
\n
3.18 million<\/span><\/h6>\n<\/td>\n
\n
5,000<\/span><\/h6>\n<\/td>\n
\n
Washington Post<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Vietnamese<\/span><\/h6>\n<\/td>\n
\n
1.73 million<\/span><\/h6>\n<\/td>\n
\n
8,900<\/span><\/h6>\n<\/td>\n
\n
Institute for Immigration Research<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Korean<\/span><\/h6>\n<\/td>\n
\n
1.7 million<\/span><\/h6>\n<\/td>\n
\n
5,000<\/span><\/h6>\n<\/td>\n
\n
Korea Trade-Investment Promotion<\/span><\/h6>\n
Agency (KOTRA)<\/span><\/h6>\n<\/td>\n<\/tr>\n
\n
Japanese<\/span><\/h6>\n<\/td>\n
\n
1.3 million<\/span><\/h6>\n<\/td>\n
\n
25,100<\/span><\/h6>\n<\/td>\n
\n
Japanese Overseas Diplomatic<\/span><\/h6>\n
Establishments<\/span><\/h6>\n<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

 <\/p>\n

\"\"
Pan de Coco<\/figcaption><\/figure>\n

Just try finding an authoritative source enumerating the country’s Filipino restaurants.\u00a0 There is none.\u00a0 Despite being the second most populous Asian-American ethnic group under the spacious skies, there’s plenty of anecdotal evidence indicating there are very few Filipino restaurants in the United States–even in California where Filipinos are the largest ethnic group in the state at at 1.5 million.\u00a0 Contrast that with Thai restaurants.\u00a0 Despite a population of only 300,000 Thai-Americans, Thai restaurants have exploded across the country, today numbering around 5,300<\/span><\/p>\n

So why aren’t there more Filipino restaurants in this country?\u00a0 It certain baffles the culinary cognoscenti who in recent years have predicted the ascendancy of this diverse cuisine.\u00a0 Travel Channel Bizarre Foods\u201d host Andrew Zimmern foretold in 2012: <\/span><\/span>\u201cI predict, two years from now, Filipino food will be what we will have been talking about for six months \u2026 I think that\u2019s going to be the next big thing.<\/em>\u201d\u00a0 Similarly, legendary raconteur and television personality Anthony Bourdain expressed in 2017 that “American palates are just starting to “become seriously interested” in Filipino food, but they’re to begin “embracing and learning” about one of the most underrated but delicious cuisines out there<\/em>.”\u00a0 Jonathan Gold, the only food critic to ever win a Pulitzer Prize stated in 2012: “the Filipino Food moment” is now upon us, and its unique yet familiar flavors and cheap prices have finally thrust it into the gaze of American food culture<\/em>.”\u00a0<\/span><\/p>\n

\"\"
Pork Siopao<\/figcaption><\/figure>\n

These enthusiastic endorsements again beg the question “why aren’t there more Filipino restaurants in this country.”\u00a0 Allow me to posit my own theory, one based on having shared a lot of lumpia with Air Force colleagues of Pinoy<\/strong><\/a> descent or who married Filipino women.\u00a0\u00a0 Filipinos are probably the most hospitable and happy people<\/strong><\/a> you’ll ever find and they love to eat (my kind of people). In fact, the Filipino greeting, \u201cKumain ka na ba?\u201d literally means, \u201cHave you eaten?\u201d\u00a0 When they hadn’t seen me in a while, they felt comfortable enough to remark, “Look how fat you’ve gotten,” meant not as an insult, but as a genial observation that I seemed to have been eating well.\u00a0 It’s my theory that Filipinos would rather host you at home where they can lavish you with attention than they would feed you at a restaurant where they might not get to know you.<\/span><\/p>\n

During our 24 years in the Land of Enchantment since my Air Force retirement, we’ve seen only three Filipino restaurants give it the old college try in the Duke City.\u00a0 Two–including the Fil-Am Fast Food Mart<\/strong><\/a> which I believed really had a chance to break through–were short-lived.\u00a0 The third, a\u00a0 Lilliputian eatery in Albuquerque’s Uptown area, appears to have staying power.\u00a0 It’s been around since November, 2015 though I somehow didn’t figure out that the quaintly-named Bubblicitea Cafe served Filipino food.\u00a0 In my defense, that name has probably fooled a lot of people who assumed (as I did) that the cafe is solely a place for boba tea.<\/span><\/p>\n

\"\"
Beef Mami Noodle<\/figcaption><\/figure>\n

Filipino cuisine has been described as “the original fusion cuisine.”\u00a0 Indeed, contemporary Filipino cuisine is a mishmash of Spanish, Western, Chinese, Japanese, and Pacific Islander flavors and ingredients.\u00a0 It’s similar to, but also vastly different from the cuisine of other Southeast nations.\u00a0\u00a0 Hot, salty, sweet, savory and sour define the flavor profile of many Filipino dishes, but it’s an affinity for vinegar and sourness that makes Filipino food unique.\u00a0 Unlike the cuisine of other Southeast Asian nations, you generally won’t find many overly<\/em> sweetened dishes (despite the tendency to mix sweet and savory foods).<\/span><\/p>\n

1 February 2019<\/strong>: That said, Filipinos love sweet pastries and breads, several of which are displayed gloriously in pastry cases just before you reach the counter where you place your order.\u00a0 My long-time favorite is the pan de coco<\/strong><\/em> which translates to English as “coconut bread.”\u00a0 Pan de coco is a golden hued roll stuffed with sweetened shredded coconut meat.\u00a0 This plump pastry which resembles a dinner roll has its genesis in Central America.\u00a0 It was brought to the Philippines by the Spaniards in the 1600s and is sold in meriendas (neighborhood bakeries or panaderias) throughout the island nation. Pan de coco may remind you of Vietnamese pastries.<\/span><\/p>\n

\"\"
Ube Crinkles<\/figcaption><\/figure>\n

1 February 2019<\/strong>: Filipino cuisine’s biggest nod to Chinese food is probably Pork Asado Siopao<\/strong><\/em>, a larger version of the Cantonese steamed bun.\u00a0 These steamed flour buns are usually stuffed with sweetened pork, chicken or beef (but never cat as a popular Filipino urban legend once contended) and are served on bamboo steamer baskets.\u00a0\u00a0 Their soft and fluffy “balls of dough” appearance is off-putting to some, but only until their first bite.\u00a0 The asado (grilled) pork is a melding of sweet and savory flavors, the latter courtesy of soy sauce.\u00a0 Though <\/span>you can order them individually, they’re best when paired with the Mami.\u00a0 Make sure to order Bubblicitea’s <\/span>“Mami Combo,” beef mami noodle<\/strong><\/em> with two siopao.<\/span><\/p>\n

1 February 2019<\/strong>: Beef mami noodle (tender beef brisket and egg noodles, boiled eggs, scallions, cabbage, salt, pepper and other toppings in a beef broth) is the Philippines’ answer to the beef noodle soups served across Southeast Asia.\u00a0 It’s a comfort food favorite enjoyed throughout the year, but particularly in cold weather.\u00a0 It doesn’t have the anise-cinammon-ginger-kissed sweet notes of its Vietnamese counterpart nor the garlicky-fish oil flavors of Thai beef noodle soups, but more than other Southeast Asian soups, it showcases the savory elements of beef and beef broth.\u00a0 The egg noodles are a delight to slurp up while the hard-boiled eggs are a very pleasant surprise.\u00a0 Instead of devouring them whole, try mashing them into the soup.<\/span><\/p>\n

\"\"
Pork Sigsig<\/figcaption><\/figure>\n

6 February 2019<\/strong>: Though often referred to as purple sweet potatoes, ube are yams with a dark, rough-looking skin. Ground into a powder, ube is then used in Filipino desserts characterized by their bright purple color.\u00a0 Among those desserts is ube crinkles<\/strong><\/em>, delightfully delicious and dense cookies with a crunchy (not like potato chips; more like bread) exterior.\u00a0 They’re gooey and moist on the inside and coated with powdered sugar sure to get on your clothes.\u00a0 Four per order of these grape-colored cookies will please your sweet tooth.<\/span>
\n<\/span><\/p>\n

6 February 2019<\/strong>: During my inaugural visit, all seven diners sitting on six two-top tables cobbled together ordered the very same thing, albeit at different levels of heat.\u00a0 Their dish of choice was pork sigsig<\/strong><\/em>, a dish Anthony Bourdain believed: \u201cis perfectly positioned to win the hearts and minds of the world as a whole.<\/em>\u201d\u00a0 He proclaimed pork sigsig is “most likely to convince people abroad who have had no exposure to Filipino food to maybe look further and investigate further beyond sisig<\/em>.”\u00a0 If anything, pork sigsig is so good, you may not want to do any further investigation.\u00a0 It’s so good, you may not want to order anything else.\u00a0 <\/span><\/p>\n

That, of course, would be a tragedy because there are many dishes worthy of exploration.\u00a0 Still, that sigsig is so preternaturally good it’ll be a challenge to order something else.\u00a0 Bubblicitea probably doesn’t prepare it with parts of pig head and chicken liver as the dish was first conceived. If the notion makes you queasy, it’s probably best not to ask.\u00a0 You’ll revel in a delicious montage of crunchy and velvety soft pork bits reminiscent of slow-cooked (barbecue), chopped pork.\u00a0 The tender, not quite caramelized pork is tossed with scallions, jalape\u00f1os, citrus juice and sundry seasonings then topped with a sunnyside-up egg and served on sizzling metal plate that retains its heat.\u00a0 It’s one of the best dishes to cross my lips in 2019, a savory medley of piquant, savory, umami flavors you could easily become addicted to.<\/span><\/span><\/p>\n

If you’ve never visited a Filipino restaurant, much less a very good one, plan a trip soon to Bubblicitea Cafe, a terrific restaurant that may just have you asking why there aren’t more Filipino restaurants in Albuquerque.<\/span><\/p>\n

Bubblicitea<\/strong><\/span> Cafe<\/strong>
\n2325 San Pedro, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 6 February 2019
\n1st VISIT<\/strong>: 1 February 2019
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 21
\nCOST<\/strong>: $ – $$
\nBEST BET<\/strong>: Beef Mami Noodle, Pork Siopao, Pan de Coco, Ube Crinkles, Pork Sigsig
\nREVIEW #1092<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

According to the United States Census Bureau, by 2016 the Asian American population–including those of multiracial, Hispanic and Latino ancestry–had reached nearly 21 million, constituting about six-percent of the Fruited Plain’s total population.\u00a0 As the table below illustrates, there’s absolutely no correlation between population and the number of restaurants across the fruited plain representing the listed Asian ethnicities.\u00a0 Ethnicity Population Restaurants Source Chinese 3.79 million 41,000 Chinese Restaurant News Filipino 3.41 million ???? ???? Indian 3.18 million 5,000 Washington Post Vietnamese 1.73 million 8,900 Institute for Immigration Research Korean 1.7 million 5,000 Korea Trade-Investment Promotion Agency (KOTRA) Japanese 1.3 million 25,100 Japanese Overseas Diplomatic Establishments   Just try finding an authoritative source enumerating the country’s Filipino restaurants.\u00a0 There is none.\u00a0…<\/p>\n","protected":false},"author":1,"featured_media":51079,"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":[440,277,839,539,262,141],"tags":[],"class_list":["post-51008","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-asian","category-closed-in-2021","category-filipino","category-closed","category-new-mexico"],"yoast_head":"\nBubblicitea Cafe - 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=51008\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Bubblicitea Cafe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"According to the United States Census Bureau, by 2016 the Asian American population–including those of multiracial, Hispanic and Latino ancestry–had reached nearly 21 million, constituting about six-percent of the Fruited Plain’s total population.\u00a0 As the table below illustrates, there’s absolutely no correlation between population and the number of restaurants across the fruited plain representing the listed Asian ethnicities.\u00a0 Ethnicity Population Restaurants Source Chinese 3.79 million 41,000 Chinese Restaurant News Filipino 3.41 million ???? ???? Indian 3.18 million 5,000 Washington Post Vietnamese 1.73 million 8,900 Institute for Immigration Research Korean 1.7 million 5,000 Korea Trade-Investment Promotion Agency (KOTRA) Japanese 1.3 million 25,100 Japanese Overseas Diplomatic Establishments   Just try finding an authoritative source enumerating the country’s Filipino restaurants.\u00a0 There is none.\u00a0…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=51008\" \/>\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=\"2019-02-07T03:22:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2021-12-17T16:49:45+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2019\/02\/Bubblicitea07.jpg\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"563\" \/>\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=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Bubblicitea Cafe – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2019-02-07T03:22:25+00:00\",\"dateModified\":\"2021-12-17T16:49:45+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008\"},\"wordCount\":1511,\"commentCount\":11,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2019\\\/02\\\/Bubblicitea07.jpg\",\"articleSection\":[\"Albuquerque\",\"Asian\",\"Closed in 2021\",\"Filipino\",\"Gone But Not Forgotten\",\"New Mexico\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008\",\"name\":\"Bubblicitea Cafe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2019\\\/02\\\/Bubblicitea07.jpg\",\"datePublished\":\"2019-02-07T03:22:25+00:00\",\"dateModified\":\"2021-12-17T16:49:45+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2019\\\/02\\\/Bubblicitea07.jpg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2019\\\/02\\\/Bubblicitea07.jpg\",\"width\":750,\"height\":563,\"caption\":\"Pork Sigsig\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=51008#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Bubblicitea Cafe – 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":"Bubblicitea Cafe - 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=51008","og_locale":"en_US","og_type":"article","og_title":"Bubblicitea Cafe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"According to the United States Census Bureau, by 2016 the Asian American population–including those of multiracial, Hispanic and Latino ancestry–had reached nearly 21 million, constituting about six-percent of the Fruited Plain’s total population.\u00a0 As the table below illustrates, there’s absolutely no correlation between population and the number of restaurants across the fruited plain representing the listed Asian ethnicities.\u00a0 Ethnicity Population Restaurants Source Chinese 3.79 million 41,000 Chinese Restaurant News Filipino 3.41 million ???? ???? Indian 3.18 million 5,000 Washington Post Vietnamese 1.73 million 8,900 Institute for Immigration Research Korean 1.7 million 5,000 Korea Trade-Investment Promotion Agency (KOTRA) Japanese 1.3 million 25,100 Japanese Overseas Diplomatic Establishments   Just try finding an authoritative source enumerating the country’s Filipino restaurants.\u00a0 There is none.\u00a0…","og_url":"https:\/\/www.nmgastronome.com\/?p=51008","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2019-02-07T03:22:25+00:00","article_modified_time":"2021-12-17T16:49:45+00:00","og_image":[{"width":750,"height":563,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2019\/02\/Bubblicitea07.jpg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=51008#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=51008"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Bubblicitea Cafe – Albuquerque, New Mexico (CLOSED)","datePublished":"2019-02-07T03:22:25+00:00","dateModified":"2021-12-17T16:49:45+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=51008"},"wordCount":1511,"commentCount":11,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=51008#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2019\/02\/Bubblicitea07.jpg","articleSection":["Albuquerque","Asian","Closed in 2021","Filipino","Gone But Not Forgotten","New Mexico"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=51008#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=51008","url":"https:\/\/www.nmgastronome.com\/?p=51008","name":"Bubblicitea Cafe - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=51008#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=51008#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2019\/02\/Bubblicitea07.jpg","datePublished":"2019-02-07T03:22:25+00:00","dateModified":"2021-12-17T16:49:45+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=51008#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=51008"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=51008#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2019\/02\/Bubblicitea07.jpg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2019\/02\/Bubblicitea07.jpg","width":750,"height":563,"caption":"Pork Sigsig"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=51008#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Bubblicitea Cafe – 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\/51008","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=51008"}],"version-history":[{"count":29,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/51008\/revisions"}],"predecessor-version":[{"id":59472,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/51008\/revisions\/59472"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/51079"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=51008"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=51008"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=51008"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}