{"id":59241,"date":"2021-11-19T00:01:09","date_gmt":"2021-11-19T06:01:09","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=59241"},"modified":"2026-02-22T13:22:12","modified_gmt":"2026-02-22T19:22:12","slug":"black-mesa-bbq-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=59241","title":{"rendered":"Black Mesa BBQ – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Black Mesa BBQ in Albuquerque’s South Valley<\/figcaption><\/figure>\n

“Barbecue may be our nation\u2019s most democratic food.
\n(Think small d-democratic, as in of the people, by the people, for the people.)
\nThat\u2019s part of the problem:
\nEgalitarian foods with elemental appeal oftentimes get short shrift.”
\n<\/em>~<\/strong>John T. Edge for Gourmet Magazine<\/strong>
\n<\/em><\/span><\/p>\n

When we first heard about a restaurant in Albuquerque’s South Valley offering “Texas style barbecue in the Land of Enchantment<\/em>,” three questions came to mind.\u00a0 First, of course, was “could this really be Texas style barbecue<\/em>?”\u00a0 “Texas is like a whole other country<\/a><\/strong><\/em>” in which there is no one style of barbecue.\u00a0 Instead, barbecue varies from one region to another across the Lone Star State.\u00a0 Pundits who refer to “Texas style barbecue” are usually talking about Central Texas barbecue hailing from the hill country region around Austin.\u00a0 My second question was “why would an Albuquerque restaurant call itself “Black Mesa<\/em>.”\u00a0 New Mexico’s most famous Black Mesa<\/strong><\/a> is the sacred mountain within the confines of the San Ildelfonso Pueblo<\/strong><\/a> just north of Espa\u00f1ola.\u00a0 It’s about 80 miles from the Duke City.<\/span><\/p>\n

My third question and maybe the easiest to answer was “why would someone open a barbecue restaurant here<\/em>.” \u00a0“Here” is Coors Blvd. just about as far south as Coors meanders before you’re in Isleta Pueblo.\u00a0 The answer, of course, is “why not<\/em>.”\u00a0 To paraphrase John T. Edge’s eloquent assertion “barbecue is of the people, by the people and for the people<\/em>.”\u00a0 There are a lot of people in this part of town, albeit not living in homes that abut with their neighbor’s homes.\u00a0 There’s room to breathe out here.\u00a0 Why shouldn’t rural Albuquerque have barbecue, too?<\/span><\/p>\n

\"\"
The Interior of Black Mesa BBQ<\/figcaption><\/figure>\n

Long before Black Mesa BBQ came into being,\u00a0 a very popular New Mexican restaurant occupied the venerable space for a long time.\u00a0 A raging conflagration consumed much of that restaurant which then sat vacant for years.\u00a0 \u00a0Enter Asif Sharfi (yeah, that name probably begs a few other questions) who purchased the gutted space and began an extensive make-over to breathe space back into what was once a successful eatery.\u00a0 His initial restaurant venture was a New Mexican restaurant which met with mixed results.\u00a0 His second effort, Black Mesa BBQ, is establishing quite a following, especially among denizens of Albuquerque’s most agrarian area.<\/span><\/p>\n

Asif explained that the restaurant is named for the black lava escarpment on Albuquerque’s west mesa, particularly around Unser Blvd.\u00a0 A very genial and guest-oriented host, Asif is understandably very proud of his restaurant.\u00a0 He might be especially proud of the $16-thousand Ole’ Hickory Pits wood-burning smoker he purchased.\u00a0 \u00a0He stokes its flames only with mesquite and oak as many Texas restaurants and competition barbecue teams do, taking great care to control temperatures.\u00a0 \u00a0Meats that go into that smoker stay there for as long as eighteen hours, truly subscribing to the “low and slow” edict of accomplished pit masters everywhere.<\/span><\/p>\n

\"\"
The Ole Hickory Smoker In Which Magical Meats are Smoked Low and Slow For 18 Hours<\/figcaption><\/figure>\n

Black Mesa’s menu is replete with surprises.\u00a0 Not only is it the only brick and mortal restaurant in the Duke City area offering beef ribs (at upwards of $30 a pound, it’s easy to see why), the menu also boasts a variety unseen in these parts.\u00a0 That includes tandoori chicken, jerk chicken, turkey legs, meats (sliced brisket, pulled pork, ribs) by the pound, sandwiches and a bevy of sides.\u00a0 You’ve undoubtedly experienced restaurants featuring two and three meat samplers, but Black Mesa has them all beaten with its four and five meat samplers.\u00a0 If you’re really hungry, there’s also a family meal that serves eight to ten people.<\/span><\/p>\n

Pull up to the restaurant and you’ll espy a sign beckoning you to try “Seafood Boil Fridays.”\u00a0 This favorite of beach-going seafood aficionados everywhere includes crab, shrimp, sausage, corn and potatoes.\u00a0 The kicker is that you’ve got to order it at least a day in advance.\u00a0 Despite being a rather commodious restaurant, we were the only “eat-in” diners during our inaugural visit.\u00a0 A steady stream of take-out orders were quickly filled.\u00a0 On our way in, we spoke with several patrons from the neighborhood.\u00a0 All lavished praise on this family restaurant “filling a real need in the south South Valley.”<\/span><\/p>\n

\"\"
Five Meat Sampler<\/figcaption><\/figure>\n

Though the menu is replete with so many tempting options, the best way to get a feel for the barbecue is with a five meat sampler<\/strong><\/em> (two pork ribs, one beef rib, jerk chicken, pulled pork and brisket).\u00a0 This barbecue may well be “Texas style barbecue in the Land of Enchantment<\/em>,” but it’s not quite Central Texas barbecue…or should I say “not all<\/em> Central Texas barbecue.”\u00a0 Nothing says Central Texas barbecue like brisket, the Lone Star state’s favorite smoked meat.\u00a0 Throughout Texas, brisket is reliably excellent.\u00a0 The brisket at Black Mesa is quite good, probably our favorite among the five.\u00a0 A pinkish smoke ring, one of the most sought-after properties in smoked meats, bespeaks of the loving care taken with this meat.<\/span><\/p>\n

The beef rib was also quite good, albeit not nearly of the Flintstonian dimensions of the beef ribs at Black’s BBQ<\/strong><\/a> in Lockhart, Texas.\u00a0 Still, it’s a blessing just to have beef ribs in New Mexico.\u00a0 The jerk chicken is tender and smoky but not nearly as piquant as jerk chicken enlivened with scotch bonnet peppers.\u00a0 Pork ribs and pulled pork are more closely associated with barbecue regions other than Texas, but don’t ever tell a Texan they can’t smoke pork as well as anyone else.\u00a0 That said, Black Mesa’s pulled pork was quite unique.\u00a0 It seems almost stewed and is served in what may have been its own juices.<\/span><\/p>\n

\"\"
Sweet BBQ Beans and Pulled Pork<\/figcaption><\/figure>\n

To sauce or not to sauce.\u00a0 That is the question.\u00a0 Purists will argue that barbecue sauce is a crutch for inferior smoked meats.\u00a0 Others argue that a good barbecue sauce transcends great smoked meats because it goes on anything.\u00a0 Black Mesa offers a mild sauce and a hot sauce, but better than either of these is a plum sauce Asif had just prepared.\u00a0 If you’ve ever had plum sauce at most Chinese restaurants, you probably agree that its a cloying, tooth-decaying mess.\u00a0 Asif’s version is better than any plum sauce we’ve had in Albuquerque.<\/span><\/p>\n

Sides are pretty much what you might expect at a barbecue restaurant: mac & cheese, rice & beans, potato salad, coleslaw, Texas style ranchero beans, green beans, seasoned fries, collard greens and sweet BBQ beans<\/strong><\/em>.\u00a0 Maybe it’s because I grew up eating New Mexico’s sacrosanct official state vegetables (chile and frijoles) that I’ve always been partial to BBQ beans.\u00a0 Black Mesa’s are among the best we’ve found in New Mexico even without chile.<\/span><\/p>\n

\"\"
Cornbread (Sweetened with Coconut Milk)<\/figcaption><\/figure>\n

Yet another barbecue standard in Texas is cornbread<\/strong><\/em>.\u00a0 Black Mesa offers two varieties–one invigorated by jalapenos.\u00a0 The other might be a fairly run-of-the-mill cornbread were it not made with coconut milk.\u00a0 The only other time we enjoyed coconut milk in cornbread was in Nashville, not anywhere in Texas.\u00a0 Notes of fresh coconut made their presence known on our taste buds as well they should.\u00a0 Coconut milk is made from shredded coconut first immersed in water then being squeezed out.\u00a0 It’s a surprisingly delicious addition to cornbread.<\/span><\/p>\n

Black Mesa’s menu also includes a dessert-of-the-day.\u00a0 Asif must have known we were visiting because the dessert on the Friday of our inaugural visit was pecan pie<\/strong><\/em>.\u00a0 There’s usually only one complaint paramours of pecan pie ever have–a slice is never big enough.\u00a0 Such was the case with this pecan pie even though it wasn’t warmed up nor was it served with a dollop of ice cream.\u00a0 Okay, okay, there are three complaints about pecan pie.<\/span><\/p>\n

\"\"
Pecan Pie<\/figcaption><\/figure>\n

If you’re tired of Albuquerque’s urban pavement jungle, but don’t want to drive too far, Black Mesa is one of those rare restaurants that make you feel you’ve gotten away from it all without being too far away.<\/span><\/p>\n

Black Mesa BBQ<\/strong>
\n6301 Coors, S.W.
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 19 November 2021
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: \u00a0Five Meat Plate, Pecan Pie, Sweet BBQ Beans, Cornbread
\nREVIEW #1244<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“Barbecue may be our nation\u2019s most democratic food. (Think small d-democratic, as in of the people, by the people, for the people.) That\u2019s part of the problem: Egalitarian foods with elemental appeal oftentimes get short shrift.” ~John T. Edge for Gourmet Magazine When we first heard about a restaurant in Albuquerque’s South Valley offering “Texas style barbecue in the Land of Enchantment,” three questions came to mind.\u00a0 First, of course, was “could this really be Texas style barbecue?”\u00a0 “Texas is like a whole other country” in which there is no one style of barbecue.\u00a0 Instead, barbecue varies from one region to another across the Lone Star State.\u00a0 Pundits who refer to “Texas style barbecue” are usually talking about Central Texas…<\/p>\n","protected":false},"author":1,"featured_media":59245,"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":[440,8,1649,262,141],"tags":[892,1399,1401,1402,1063,823,1400,1398,1057],"class_list":["post-59241","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-barbecue","category-closed-in-2022","category-closed","category-new-mexico","tag-beef-ribs","tag-jerk-chicken","tag-ole-hickory-smoker","tag-pecan-pie","tag-pork-ribs","tag-pulled-pork","tag-south-valley","tag-texas-style-bbq","tag-turkey-legs"],"yoast_head":"\nBlack Mesa BBQ - 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=59241\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Black Mesa BBQ - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“Barbecue may be our nation\u2019s most democratic food. (Think small d-democratic, as in of the people, by the people, for the people.) That\u2019s part of the problem: Egalitarian foods with elemental appeal oftentimes get short shrift.” ~John T. Edge for Gourmet Magazine When we first heard about a restaurant in Albuquerque’s South Valley offering “Texas style barbecue in the Land of Enchantment,” three questions came to mind.\u00a0 First, of course, was “could this really be Texas style barbecue?”\u00a0 “Texas is like a whole other country” in which there is no one style of barbecue.\u00a0 Instead, barbecue varies from one region to another across the Lone Star State.\u00a0 Pundits who refer to “Texas style barbecue” are usually talking about Central Texas…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=59241\" \/>\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=\"2021-11-19T06:01:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-22T19:22:12+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/11\/BlackMesaBBQ04-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"2289\" \/>\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=59241#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Black Mesa BBQ – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2021-11-19T06:01:09+00:00\",\"dateModified\":\"2026-02-22T19:22:12+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241\"},\"wordCount\":1450,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/BlackMesaBBQ04-scaled.jpeg\",\"keywords\":[\"beef ribs\",\"Jerk Chicken\",\"Ole Hickory Smoker\",\"Pecan Pie\",\"Pork Ribs\",\"Pulled Pork\",\"South Valley\",\"Texas Style BBQ\",\"Turkey Legs\"],\"articleSection\":[\"Albuquerque\",\"Barbecue\",\"Closed in 2022\",\"Gone But Not Forgotten\",\"New Mexico\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241\",\"name\":\"Black Mesa BBQ - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/BlackMesaBBQ04-scaled.jpeg\",\"datePublished\":\"2021-11-19T06:01:09+00:00\",\"dateModified\":\"2026-02-22T19:22:12+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/BlackMesaBBQ04-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2021\\\/11\\\/BlackMesaBBQ04-scaled.jpeg\",\"width\":2560,\"height\":2289},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59241#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Black Mesa BBQ – 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":"Black Mesa BBQ - 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=59241","og_locale":"en_US","og_type":"article","og_title":"Black Mesa BBQ - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"“Barbecue may be our nation\u2019s most democratic food. (Think small d-democratic, as in of the people, by the people, for the people.) That\u2019s part of the problem: Egalitarian foods with elemental appeal oftentimes get short shrift.” ~John T. Edge for Gourmet Magazine When we first heard about a restaurant in Albuquerque’s South Valley offering “Texas style barbecue in the Land of Enchantment,” three questions came to mind.\u00a0 First, of course, was “could this really be Texas style barbecue?”\u00a0 “Texas is like a whole other country” in which there is no one style of barbecue.\u00a0 Instead, barbecue varies from one region to another across the Lone Star State.\u00a0 Pundits who refer to “Texas style barbecue” are usually talking about Central Texas…","og_url":"https:\/\/www.nmgastronome.com\/?p=59241","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2021-11-19T06:01:09+00:00","article_modified_time":"2026-02-22T19:22:12+00:00","og_image":[{"width":2560,"height":2289,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/11\/BlackMesaBBQ04-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=59241#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=59241"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Black Mesa BBQ – Albuquerque, New Mexico (CLOSED)","datePublished":"2021-11-19T06:01:09+00:00","dateModified":"2026-02-22T19:22:12+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=59241"},"wordCount":1450,"commentCount":2,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=59241#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/11\/BlackMesaBBQ04-scaled.jpeg","keywords":["beef ribs","Jerk Chicken","Ole Hickory Smoker","Pecan Pie","Pork Ribs","Pulled Pork","South Valley","Texas Style BBQ","Turkey Legs"],"articleSection":["Albuquerque","Barbecue","Closed in 2022","Gone But Not Forgotten","New Mexico"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=59241#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=59241","url":"https:\/\/www.nmgastronome.com\/?p=59241","name":"Black Mesa BBQ - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=59241#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=59241#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/11\/BlackMesaBBQ04-scaled.jpeg","datePublished":"2021-11-19T06:01:09+00:00","dateModified":"2026-02-22T19:22:12+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=59241#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=59241"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=59241#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/11\/BlackMesaBBQ04-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2021\/11\/BlackMesaBBQ04-scaled.jpeg","width":2560,"height":2289},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=59241#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Black Mesa BBQ – 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\/59241","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=59241"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/59241\/revisions"}],"predecessor-version":[{"id":75154,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/59241\/revisions\/75154"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/59245"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59241"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59241"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59241"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}