{"id":59792,"date":"2022-01-15T00:01:25","date_gmt":"2022-01-15T06:01:25","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=59792"},"modified":"2022-01-24T20:21:43","modified_gmt":"2022-01-25T02:21:43","slug":"kukri-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=59792","title":{"rendered":"K\u016bKri – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
K\u016bKri, About the Size of a High School Gym’s Concession Stand With Flavors As Big as New Mexico<\/figcaption><\/figure>\n

In one of the most famous soliloquies ever penned, Juliet Capulet pondered “What’s in a name?\u00a0 That which we call a rose by any other name would smell as sweet<\/em>.”\u00a0 As restaurateurs know, the success or failure of a new restaurant can hinge on many factors, not the least of which is an intriguing name.\u00a0 Great restaurant names can create an aura that elicits salivation even before a guest has stepped through the door.\u00a0 A restaurant’s name should add to its allure not cause potential guests to ponder what the heck it means.<\/span><\/p>\n

That is…unless you’re a logophile<\/em> (someone who loves words).\u00a0 Those of us with that particular affliction try to figure out a word’s etymology<\/em> (study of the meanings of words) without consulting a dictionary.\u00a0 Such was the case when I read about a new Duke City eatery called K\u016bKri.\u00a0 My initial assessment that the name was a twist on the city’s name, much like television station KRQE and radio station KRKE.\u00a0 Had the “r” and the “K” been transposed, that assessment would have made sense.\u00a0 I would have to look it up.<\/span><\/p>\n

\"\"
Small But Potent Menu<\/figcaption><\/figure>\n

According to online sources a “kukri” is a type of machete originating used as a handheld weapon in hand-to-hand combat<\/em>.”\u00a0 Though the word has its genesis in the Indian subcontinent, it still elicited vivid imagery of a machete being us to chop up hunks of meat.\u00a0 You can imagine my crushing disappointment when I ran into owner Basit Gauba and asked him.\u00a0 He explained “Kukri means skinny chicken in my language.<\/em>” (other language being Pakistani.)\u00a0 It’s no wonder he didn’t use the English translation in naming his restaurant.<\/span><\/p>\n

Can you imagine visiting a chicken restaurant named Skinny Chicken?\u00a0 Your expectations would probably be rather low.\u00a0 When we visit chicken restaurants, we’re typically in pursuit of gloriously golden and pleasantly plump poultry not some scrawny, bony chicken (picture Don Knotts in a chicken outfit) that got all the slim peckings in the coop.\u00a0 If you’ve ever met Basit Gauba or visited his other eatery, you know<\/em> he doesn’t serve skinny chickens.\u00a0 Quite the contrary!<\/span><\/p>\n

\"\"
Mango Coconut Lemonade and Strawberry Lemonade<\/figcaption><\/figure>\n

Basit’s other eatery Tikka Spice <\/strong><\/a> was Albuquerque The Magazine<\/strong><\/em><\/a>‘s Best of The City Award-winner in the food truck category for 2021.\u00a0\u00a0\u00a0 Basit makes his mission clear on Tikka Spice’s website: “Tikka Spice is about creating a experience. One that will teleport you to the other side of this world. Whether it being our Loaded Samosas or our Chicken Tikka Tacos or even our authentic Curry Bowls served over rice, just like I ate growing up<\/em>.”\u00a0 <\/span>When it comes to chicken cred, Tikka Spice and Basit Gauba have it in spades.<\/span><\/p>\n

Chicken is far from the only bill of fare at Tikka Spice though the legendary spicy chicken tikka sandwich was one of the most popular items on the menu.\u00a0 Your first reaction at seeing that behemoth might be to wonder if it was for eating or for climbing.\u00a0 Seriously, it was skyscraper (at least a New Mexico skyscraper) tall.\u00a0 As we surveyed K\u016bKri’s menu, we were excited to see a chicken sandwich on the menu.\u00a0 Best of all, fire-eaters can enjoy the level of heat they want–everything from “mild” to “insanely hot.”<\/span><\/p>\n

\"\"
Chicken Tenders and Mac and Cheese<\/figcaption><\/figure>\n

If the prospect of incendiary poultry has you salivating, you can find K\u016bKri at the 505 Central Food Hall <\/strong><\/a>the same great urban food hall where you can find Thicc Pizza Co<\/strong><\/a>. (my favorite Duke City pizza, by the way). K\u016bKri specializes in chicken. \u00a0A subtitle beneath its signage reads “Chicken Tikka Tenders,” but there’s more than chicken on the menu. \u00a0Unlike other hot chicken restaurants popping up throughout the city, it doesn’t specialize in Nashville hot chicken. \u00a0Basit explained the fiery chicken is made from a hybrid of incendiary Pakistani spices \u00a0as well as Nashville hot spices. \u00a0The description for the “Insanely Hot” chicken reads “You crazy. \u00a0Don’t do it. \u00a0It’s not worth it<\/em>.” \u00a0You can bet manly men throughout the metropolitan area will be trying to prove their mettle.<\/span><\/p>\n

The real challenge is to eat that combustible chicken without one of K\u016bKri’s \u00a0fresh squeezed lemonade<\/strong><\/em> or mango lassi heat suppressors. \u00a0The lemonade is the best we’ve had since Sweet Lake Biscuits & Lemonade<\/strong><\/a>. \u00a0Flavors such as strawberry lemonade and mango lemonade will be huge hits in summer and Albuquerque’s three other windy seasons. \u00a0Menu extras include self-deprecating “plain & boring fries.” \u00a0<\/em>They’re crispy and have a nice amount of salt but are otherwise plain and boring. \u00a0Get the tikka fries instead. \u00a0They’re enlivened with green chile queso, garlic crema, tikka sauce, Sriracha and pico. \u00a0These fries will flay your feathers.<\/span><\/p>\n

\"\"
K\u016bKri Sandwich<\/figcaption><\/figure>\n

My Kim, whose tolerance for heat doesn’t extend much beyond ketchup, ordered the chicken tenders<\/strong><\/em>\u00a0(mild) with a side of housemade\u00a0mac and cheese<\/strong><\/em>. \u00a0Even at “mild,” these tenders had an adult (well, maybe wimpy adult) level of heat. \u00a0Much of that heat is on the batter which she peeled off to reveal tender, juicy thigh meat. \u00a0With or without batter, the chicken is moist and delicious. \u00a0It may no longer be “hot chicken,” but it’s still very flavorful. \u00a0The mac and cheese also has a bit of heat, but any self-respecting New Mexican should have no trouble with it.<\/span><\/p>\n

Rather than risk third-degree burns, your not-so-intrepid gastronome had a K\u016bKri sandwich<\/strong><\/em> (two hand-breaded chicken tenders, slaw, pickles, tikka sauce on brioche) at the not-so-insane level of “hot.” \u00a0Before you ascribe such adjectives as “wissy” and “wuss,” you should know that the menu describes “hot” as “hotter than other places. \u00a0You are warned<\/em>.” \u00a0There probably should have been two warnings. \u00a0The other would be warning of the sandwiches height. \u00a0Unless you can dislocate your jaw like a python there’s no way you can put one of these sandwiches in your mouth. \u00a0You’re well advised to pluck off one of the chicken tenders and eat it separately. \u00a0Readers who appreciate a hot chicken sandwich will love this one.<\/span><\/p>\n

\"\"
Plain Boring Fries<\/figcaption><\/figure>\n

That skinny chicken restaurant on Central Avenue just might awaken you to new possibilities in the exploration of flavors. Even if its name translates to something less than fiery, K\u016bKri is not for wimps.\u00a0<\/span><\/p>\n

K\u016bKri<\/strong>
\n505 Central Avenue, N.W.
\nAlbuquerque, New Mexico<\/strong>
\n(505) 225-7482
\nFacebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 15 January 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Chicken Tenders, K\u016bKri Sandwich, Mac and Cheese, Plain Boring Fries, Strawberry Lemonade, Mango-Coconut Lemonade
\nREVIEW #1252<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

In one of the most famous soliloquies ever penned, Juliet Capulet pondered “What’s in a name?\u00a0 That which we call a rose by any other name would smell as sweet.”\u00a0 As restaurateurs know, the success or failure of a new restaurant can hinge on many factors, not the least of which is an intriguing name.\u00a0 Great restaurant names can create an aura that elicits salivation even before a guest has stepped through the door.\u00a0 A restaurant’s name should add to its allure not cause potential guests to ponder what the heck it means. That is…unless you’re a logophile (someone who loves words).\u00a0 Those of us with that particular affliction try to figure out a word’s etymology (study of the meanings…<\/p>\n","protected":false},"author":1,"featured_media":59797,"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":[440,522,703,141,4],"tags":[1104,1602,1601,1603,1606,1554,1605,1604],"class_list":["post-59792","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-chicken","category-dog-friendly","category-new-mexico","category-specialty","tag-505-central-food-hall","tag-chicken-tenders","tag-kukri","tag-kukri-sandwich","tag-kukri-slaw","tag-mac-and-cheese","tag-plain-boring-fries","tag-tikka-fries"],"yoast_head":"\nK\u016bKri - 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=59792\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K\u016bKri - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"In one of the most famous soliloquies ever penned, Juliet Capulet pondered “What’s in a name?\u00a0 That which we call a rose by any other name would smell as sweet.”\u00a0 As restaurateurs know, the success or failure of a new restaurant can hinge on many factors, not the least of which is an intriguing name.\u00a0 Great restaurant names can create an aura that elicits salivation even before a guest has stepped through the door.\u00a0 A restaurant’s name should add to its allure not cause potential guests to ponder what the heck it means. That is…unless you’re a logophile (someone who loves words).\u00a0 Those of us with that particular affliction try to figure out a word’s etymology (study of the meanings…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=59792\" \/>\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=\"2022-01-15T06:01:25+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2022-01-25T02:21:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/01\/Kukri05-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"2245\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"7 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"K\u016bKri – Albuquerque, New Mexico\",\"datePublished\":\"2022-01-15T06:01:25+00:00\",\"dateModified\":\"2022-01-25T02:21:43+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792\"},\"wordCount\":1174,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/Kukri05-scaled.jpeg\",\"keywords\":[\"505 Central Food Hall\",\"Chicken Tenders\",\"K\u016bKri\",\"K\u016bKri Sandwich\",\"K\u016bKri Slaw\",\"Mac and Cheese\",\"Plain Boring Fries\",\"Tikka Fries\"],\"articleSection\":[\"Albuquerque\",\"Chicken\",\"Dog Friendly\",\"New Mexico\",\"Specialty\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792\",\"name\":\"K\u016bKri - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/Kukri05-scaled.jpeg\",\"datePublished\":\"2022-01-15T06:01:25+00:00\",\"dateModified\":\"2022-01-25T02:21:43+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/Kukri05-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/01\\\/Kukri05-scaled.jpeg\",\"width\":2560,\"height\":2245},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59792#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"K\u016bKri – 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":"K\u016bKri - 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=59792","og_locale":"en_US","og_type":"article","og_title":"K\u016bKri - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"In one of the most famous soliloquies ever penned, Juliet Capulet pondered “What’s in a name?\u00a0 That which we call a rose by any other name would smell as sweet.”\u00a0 As restaurateurs know, the success or failure of a new restaurant can hinge on many factors, not the least of which is an intriguing name.\u00a0 Great restaurant names can create an aura that elicits salivation even before a guest has stepped through the door.\u00a0 A restaurant’s name should add to its allure not cause potential guests to ponder what the heck it means. That is…unless you’re a logophile (someone who loves words).\u00a0 Those of us with that particular affliction try to figure out a word’s etymology (study of the meanings…","og_url":"https:\/\/www.nmgastronome.com\/?p=59792","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2022-01-15T06:01:25+00:00","article_modified_time":"2022-01-25T02:21:43+00:00","og_image":[{"width":2560,"height":2245,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/01\/Kukri05-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"7 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=59792#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=59792"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"K\u016bKri – Albuquerque, New Mexico","datePublished":"2022-01-15T06:01:25+00:00","dateModified":"2022-01-25T02:21:43+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=59792"},"wordCount":1174,"commentCount":3,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=59792#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/01\/Kukri05-scaled.jpeg","keywords":["505 Central Food Hall","Chicken Tenders","K\u016bKri","K\u016bKri Sandwich","K\u016bKri Slaw","Mac and Cheese","Plain Boring Fries","Tikka Fries"],"articleSection":["Albuquerque","Chicken","Dog Friendly","New Mexico","Specialty"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=59792#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=59792","url":"https:\/\/www.nmgastronome.com\/?p=59792","name":"K\u016bKri - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=59792#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=59792#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/01\/Kukri05-scaled.jpeg","datePublished":"2022-01-15T06:01:25+00:00","dateModified":"2022-01-25T02:21:43+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=59792#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=59792"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=59792#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/01\/Kukri05-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/01\/Kukri05-scaled.jpeg","width":2560,"height":2245},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=59792#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"K\u016bKri – 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\/59792","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=59792"}],"version-history":[{"count":13,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/59792\/revisions"}],"predecessor-version":[{"id":59850,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/59792\/revisions\/59850"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/59797"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59792"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59792"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59792"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}