{"id":56133,"date":"2020-10-22T14:22:23","date_gmt":"2020-10-22T20:22:23","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=56133"},"modified":"2022-04-10T12:40:53","modified_gmt":"2022-04-10T18:40:53","slug":"duke-city-taco-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=56133","title":{"rendered":"Duke City Taco – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"<\/a>
Duke City Taco on Menaul<\/figcaption><\/figure>\n

Observer: <\/b>You\u2019ve said that you can do anything with a taco, except put ketchup on it?
\n<\/b>Danny Trejo<\/strong>: That\u2019s it! [Laughs<\/em>].
\nObserver: <\/b>Do people try to do that?
\n<\/b>Danny Trejo<\/strong>: Yeah, some people think that ketchup is good on a taco. Maybe if you\u2019re 10-years-old, you might want to put ketchup on a taco.
\nObserver: <\/strong>But that\u2019s sacrilegious!
\nDanny Trejo<\/strong>: I know, right? <\/span><\/p>\n

Over the years, putting ketchup on a hot dog has been cussed and discussed ad-nauseam, the consensus being that adults and sane people should never put ketchup on hot dogs.\u00a0 Actor cum restaurateur Danny Trejo contends it’s just as wrong to put ketchup on a taco.\u00a0 When “Machete” speaks, you’d do well to listen and not only because he can kick your butt(ered tortilla).\u00a0 Trejo, a prolific actor who’s been in about three-hundred movies and famously served a prison sentence, owns and operates several restaurants in the Los Angeles area, including the eponymous Trejos Tacos.<\/strong><\/a><\/span><\/p>\n

\"\"<\/a>
Chips and Salsas<\/figcaption><\/figure>\n

As an independent observer of the taco condition, I’ve often marveled at the versatility of the taco.\u00a0 There appears to be no limit to what you can put between corn tortillas, flour tortillas and even lettuce leaves and still call them tacos.\u00a0 Television personality and raconteur Anthony Bourdain, for example,\u00a0 fell in love with tacos stuffed with young jackfruit and cauliflower at Trejo’s Cantina.\u00a0 It begs the question “what can’t you put in a taco?”\u00a0 We’ve established that ketchup has no place in tacos, but what about say, Welch’s grape jelly.\u00a0 Sorry, Bob, that’s probably a no.<\/span><\/p>\n

Duke City taquerias aren’t as “adventurous” as some taquerias in Los Angeles, but that doesn’t mean they’re not stretching the bounds of creativity in the taco arena.\u00a0 Urban Cocina <\/strong><\/a>not only stuffs its tacos with unique ingredient combinations (roasted sweet potato, raita, escabeche, cotija, pico de gallo drizzled with piri piri on the Impeachment taco), they’ve given their tacos such names as Fake News, Pelosi and Snowflake.\u00a0 Newcomer Tako Ten <\/strong><\/a>offers tacos with an “international” flavor such as the Saigon Scooter (Vietnamese sticky crispy chicken, pickled daikon, carrot, mint, cilantro, peanuts and jalapeno) and the Korean inspired Kia Klunker (soy braised pork belly, lettuce, kimchi, Korean chile sauce).<\/span><\/p>\n

\"\"<\/a>
Birria Tacos with Consomme<\/figcaption><\/figure>\n

Most Duke City taquerias are playing it straight and traditional with New Mexican-style tacos (typically ground beef, shredded cheese, lettuce, tomatoes on a crispy shell) long having been supplanted as the preferred taco type by Mexican-style tacos.\u00a0 Exemplars of Mexican tacos include El Cotorro<\/strong><\/a>, Don Choche Tacos Y Cerveza<\/strong><\/a>, Taqueria El Paisa<\/strong><\/a> and Taqueria Mexico,<\/strong><\/a> all of whom (mostly) hold fast to taco traditions and ingredients which originated in the Land of Montezuma.\u00a0 In recent years, a proliferation of food trucks (that’s mobile kitchen to you, Bob) have entered the fray, giving Duke City diners an unprecedented variety of choices.<\/span><\/p>\n

As with most popular culinary trends, New Mexico’s taco scene continues to evolve.\u00a0 A KRQE News segment<\/strong><\/a> in August 2020 apprised viewers that \u201cThe latest taco craze has hit the Albuquerque metro. Restaurant owners say many of their customers have never heard of birria tacos but they\u2019ve quickly become a best-selling item<\/em>.\u201d\u00a0 The segment highlighted several purveyors of terrific tacos who offer birria, including Changos,<\/strong><\/a>Birrieria Y Tacos Alex Jalisco Style<\/strong><\/a> and Duke City Taco.\u00a0 One commonality among the three is that all are relative newcomers to the metropolitan area.<\/span><\/p>\n

\"\"<\/a>
Al Pastor Tacos<\/figcaption><\/figure>\n

Duke City Taco had its grand opening in November, 2019 at the former site of The Grill<\/strong><\/a> on Menaul.\u00a0 The veteran-owned (Marine Corps) taqueria offers a build-your-own concept similar to Chipotle.\u00a0 First you choose your dish: tacos (three per order), quesadilla (two corn or one flour), burrito, bowl or plate.\u00a0 Step two is selecting your rice and beans: garlic and cilantro white rice, Spanish rice, black beans or refried beans.\u00a0 Then you select your protein: carne asada, chicken, al pastor, shrimp and fish.\u00a0 Finally, you choose your garnish: Romaine lettuce, cabbage, red onion, white onion, tomato and cilantro.\u00a0 All dishes come with your choice of rice, beans and protein with vegan options also available.\u00a0<\/span><\/p>\n

Free chips and salsa <\/strong><\/em>for dine-in guests are an unexpected but welcome treat, especially since we’re taking about both red and green salsa.\u00a0 The triangle-shaped chips are probably more ideal for dipping than for scooping, particularly those steam shovel-sized scoops I prefer.\u00a0 They’re maybe just a bit on the thin side, but are fresh and low in salt.\u00a0 Both the red and green salsa have a nice bite and offer a nice contrast in terms of flavor.\u00a0 The green salsa has fruity notes and a pleasant piquancy while red chile flavor shines through on the red salsa.<\/span><\/p>\n

\"\"<\/a>
Refried Beans and Spanish Rice<\/figcaption><\/figure>\n

Two items not on the online menu<\/strong><\/a>, but now standard fare are the aforementioned birria tacos <\/strong><\/em>as well as a carne asada pizza.\u00a0 If you’ve never had birria, here’s a little primer.\u00a0 Birria is a dish traditionally made with stewed goat or lamb meat.\u00a0 Most restaurants on this side of the border typically use beef which is far more accessible.\u00a0 Because goat was the original meat used, the dish called for a number of spices and aromatics in an attempt to obfuscate the gaminess of the goat.\u00a0 The result is an indescribable depth of flavor and richness.<\/span><\/p>\n

Though we’ve had birria (almost always with beef) a number of times in Albuquerque area restaurants, invariably the element that almost never comes across is the aromatics with the olfactory-arousing properties that make your mouth water before you even taste the birria.\u00a0 Enticing aromas should always preface the arrival of your characteristically red-shelled birria tacos.\u00a0 That crimson hue is courtesy of a rich braising liquid that permeates the tender birria and paints the corn tortillas.\u00a0 Duke City Taco’s birria threesome is served with a side of hot consome for dipping and sopping.\u00a0 It can get a little messy and you might find yourself sporting a birria mustache, but that’s just a trigger for pleasant memories later on.<\/span><\/p>\n

\"\"<\/a>
Chocolate Pie<\/figcaption><\/figure>\n

It’s widely known that the method of cooking tacos “al pastor” (in the style of shepherds) is inspired from the way Lebanese settlers to Mexico spit-roasted meat, especially lamb.\u00a0 Traditionally Tacos al pastor<\/strong> <\/em>are made from thin strips of pork that have been marinated in spices (including achiote from where the red hue comes) and chiles then stacked onto a long spit called a trompo (Spanish for top). In many cases, a pineapple and onion are placed on top of the spit and their flavors penetrate the pork.<\/span><\/p>\n

What isn’t known is how pineapple became part of the recipe. Pineapple certainly isn’t a Lebanese staple. As Chef Alex Stupak of the acclaimed Empell\u00f3n Al Pastor<\/strong><\/a> pondered “Where the addition of pineapple came from remains one of history’s most delicious mysteries.”\u00a0 Maybe we should just enough tacos al pastor without overly contemplating the pineapple matter.\u00a0 Duke City Taco’s version is a good place to start, maybe because the flavor of pineapple isn’t prevalent.\u00a0 Instead, you’ll experience the melding of delicate pork and spices in perfect proportion.<\/span><\/p>\n

We’d like to think there’s more pineapple on the empanadas on the dessert menu, but Duke City Taco had run out of both its housemade apple and pineapple empanadas as well as bu\u00f1uelos.\u00a0 A good (but probably not as good as empanadas or bu\u00f1uelos,) consolation prize was the chocolate pie<\/strong> <\/em>with its chocolate Graham cracker crust and frothy chocolate mousse.<\/span><\/p>\n

There’s a lot to explore and enjoy at Duke City Taco, especially birria tacos made the way they’re supposed to be made–with spices and aromatics that tantalize your taste buds. These are my favorite birria tacos in Albuquerque and might just become yours, too.<\/span><\/p>\n

Duke City Taco<\/strong>
\n4615 Menaul, N.E.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 22 October 2020
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Birria Tacos, Al Pastor Tacos, Beans and Rice, Chocolate Pie
\nREVIEW #1188<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

Observer: You\u2019ve said that you can do anything with a taco, except put ketchup on it? Danny Trejo: That\u2019s it! [Laughs]. Observer: Do people try to do that? Danny Trejo: Yeah, some people think that ketchup is good on a taco. Maybe if you\u2019re 10-years-old, you might want to put ketchup on a taco. Observer: But that\u2019s sacrilegious! Danny Trejo: I know, right? Over the years, putting ketchup on a hot dog has been cussed and discussed ad-nauseam, the consensus being that adults and sane people should never put ketchup on hot dogs.\u00a0 Actor cum restaurateur Danny Trejo contends it’s just as wrong to put ketchup on a taco.\u00a0 When “Machete” speaks, you’d do well to listen and not only…<\/p>\n","protected":false},"author":1,"featured_media":56140,"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":[440,1649,703,262,57,141,727],"tags":[],"class_list":["post-56133","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2022","category-dog-friendly","category-closed","category-mexican","category-new-mexico","category-tacos"],"yoast_head":"\nDuke City Taco - 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=56133\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Duke City Taco - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"Observer: You\u2019ve said that you can do anything with a taco, except put ketchup on it? Danny Trejo: That\u2019s it! [Laughs]. Observer: Do people try to do that? Danny Trejo: Yeah, some people think that ketchup is good on a taco. Maybe if you\u2019re 10-years-old, you might want to put ketchup on a taco. Observer: But that\u2019s sacrilegious! Danny Trejo: I know, right? Over the years, putting ketchup on a hot dog has been cussed and discussed ad-nauseam, the consensus being that adults and sane people should never put ketchup on hot dogs.\u00a0 Actor cum restaurateur Danny Trejo contends it’s just as wrong to put ketchup on a taco.\u00a0 When “Machete” speaks, you’d do well to listen and not only…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=56133\" \/>\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=\"2020-10-22T20:22:23+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-04-10T18:40:53+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2020\/10\/DukeCityTaco03-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"1920\" \/>\n\t<meta property=\"og:image:height\" content=\"2560\" \/>\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=56133#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=56133\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Duke City Taco – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2020-10-22T20:22:23+00:00\",\"dateModified\":\"2022-04-10T18:40:53+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=56133\"},\"wordCount\":1400,\"commentCount\":24,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=56133#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2020\\\/10\\\/DukeCityTaco03-scaled.jpeg\",\"articleSection\":[\"Albuquerque\",\"Closed in 2022\",\"Dog Friendly\",\"Gone But Not Forgotten\",\"Mexican\",\"New Mexico\",\"Tacos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=56133#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=56133\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=56133\",\"name\":\"Duke City Taco - 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Danny Trejo: That\u2019s it! [Laughs]. Observer: Do people try to do that? Danny Trejo: Yeah, some people think that ketchup is good on a taco. Maybe if you\u2019re 10-years-old, you might want to put ketchup on a taco. Observer: But that\u2019s sacrilegious! Danny Trejo: I know, right? Over the years, putting ketchup on a hot dog has been cussed and discussed ad-nauseam, the consensus being that adults and sane people should never put ketchup on hot dogs.\u00a0 Actor cum restaurateur Danny Trejo contends it’s just as wrong to put ketchup on a taco.\u00a0 When “Machete” speaks, you’d do well to listen and not only…","og_url":"https:\/\/www.nmgastronome.com\/?p=56133","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2020-10-22T20:22:23+00:00","article_modified_time":"2022-04-10T18:40:53+00:00","og_image":[{"width":1920,"height":2560,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2020\/10\/DukeCityTaco03-scaled.jpeg","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=56133#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=56133"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Duke City Taco – Albuquerque, New Mexico (CLOSED)","datePublished":"2020-10-22T20:22:23+00:00","dateModified":"2022-04-10T18:40:53+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=56133"},"wordCount":1400,"commentCount":24,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=56133#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2020\/10\/DukeCityTaco03-scaled.jpeg","articleSection":["Albuquerque","Closed in 2022","Dog Friendly","Gone But Not Forgotten","Mexican","New Mexico","Tacos"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=56133#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=56133","url":"https:\/\/www.nmgastronome.com\/?p=56133","name":"Duke City Taco - 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