{"id":59929,"date":"2022-06-21T00:01:09","date_gmt":"2022-06-21T06:01:09","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=59929"},"modified":"2023-12-09T18:19:23","modified_gmt":"2023-12-10T00:19:23","slug":"los-amigos-taqueria-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=59929","title":{"rendered":"Taqueria Los Amigos – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Taqueria Los Amigos and Immediately Next Door La Michoacana Paleteria<\/figcaption><\/figure>\n

“On a dark desert highway, cool wind in my hair<\/em>
\nWarm smell of colitas, rising up through the air<\/em>”
\n~Hotel California, The Eagles<\/strong><\/p>\n

in 1977, when the Eagles’ immortal rock anthem Hotel California was released as a single, most radio hits clocked in at about three minutes.\u00a0 Three minutes is just about as long as Hotel California’s hauntingly compelling intro and the legendary guitar-duet-slash-duel-slash-musical-conversation between Don Felder’s double-necked Gibson EDS-1275 and Joe Walsh’s Fender Telecaster. The high voltage, era-defining song with its intensely intricate instrumental work, soaring harmonies and enthralling lyrics make Hotel California an iconic indictment of the dark underbelly of the American dream and its excesses.<\/p>\n

Hotel California’s allegorical, introspective lyrics alone make it one of the most widely speculated songs in rock history.\u00a0 Studies of those lyrics have resulted in numerous interpretations of the song.\u00a0 Among the most widely contemplated lyrics surround the song’s first stanza: “warm smell of colitas rising up the air<\/em>.”\u00a0 At least three vastly different definitions of colitas exist.\u00a0 Among the most common misinterpretations is one replete with sexual innuendo–specifically that colitas is sexual slang meaning “little tails.”\u00a0 In Mexican slang, colitas also refers to cannabis. In numerous interviews, Don Felder has clarified that “colitas is a reference to a plant that grows in the desert that blooms at night, and it has this kind of pungent, almost funky smell.<\/em>” <\/code><\/p>\n

\"\"
Simon and Connie Gantsia, the Gregarious Owners<\/figcaption><\/figure>\n

Not surprisingly, the third interpretation behind “warm smell of colitas<\/em>” which resonates most with me is a culinary term.\u00a0 In some parts of Mexico, especially neighboring Cuidad Juarez, you’ll find roadside stands and restaurants alike serving colitas de pavo (Spanish for turkey tails).\u00a0 Colitas de pavo are typically served fried and sliced on tortas and tacos.\u00a0 In Juarez you’re also likely to find colitas de pavo fritas (turkey tail fries) where turkey meat replaces the potato.\u00a0 Colitas de pavo meld crunchy and fatty textures in a uniquely delicious manner. To me, the warm smell of colitas is an enchanting enticement and what I would have written about had I been with the Eagles.<\/p>\n

Although only 276 miles separate Albuquerque and Cuidad Juarez, the distance seems greater considering how rare colitas de pavo are in the metropolitan area. Yes, it’s truly a “tail of two cities” (pun intended). Google colitas de pavo and you’ll find a number of doctors treating colitis, but only one restaurant serving colitas and that restaurant (Chicharroneria Orozco<\/strong><\/a>) shuttered years ago.\u00a0\u00a0 When my friend Carlos found out about another restaurant serving colitas de pavo, you would have thought he had won the lottery.\u00a0 He was beside himself with excitement at the prospect of enjoying colitas without having to visit Juarez.<\/p>\n

\"\"
The Salsa Bar<\/figcaption><\/figure>\n

The restaurant which electrified Carlos so much is Taqueria Los Amigos on 4th Street at the strip mall location which once housed the short-lived Panchito’s Restaurant & Bakery<\/strong><\/a>.\u00a0 Immediately next door is La Michoacana Paleteria which means you’re assured of a fantastic frozen dessert after your meal.\u00a0 Los Amigos resides in diminutive dwelling with seating for only about fifteen guests.\u00a0 It’s a colorful restaurant replete with Mexican accoutrements such as serapes and photographs of Mexican cinematic idols such as Cantinflas and Pedro Infante.<\/p>\n

Just as colorful as the restaurant’s trappings are owners Simon and Connie Gantsia, an effusive couple who enjoyed my Kim’s efforts at speaking Spanish more than they did banter in Spanish with me.\u00a0 During the entirety of our visit, the restaurant’s sound system piped in music by Pedro Infante.\u00a0 Simon sang along with alacrity while preparing our meals.\u00a0 He was so excited at my inquiries about colitas de pavo that he almost ran to his stove to prepare an order for me before I reminded him I hadn’t ordered yet.<\/p>\n

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

6 February 2022<\/strong>:\u00a0 Los Amigos offers familiar libations to quench your thirst including some of the best, most cinnamon-kissed horchata <\/strong><\/em>in town.\u00a0 Agua de Jamaica or “hibiscus water” and Jarritos, the all-natural fruit-flavored sodas are also available.\u00a0 A complimentary salsa bar is also at hand though sans chips.\u00a0 Considering the restaurant’s diminutive dwellings the menu is rather ambitious, offering tacos, tortas, burritos, chilaquiles and enchiladas.\u00a0 Colitas de pavo aren’t the sole surprise.\u00a0 You’ll also espy such rarities in the Duke City as tacos de alambre, California tacos and tacos de cecina, a personal favorite.<\/p>\n

6 February 2022<\/strong>: With all my caterwauling about colitas, you’d probably stop reading if I didn’t at least try one.\u00a0 You don’t have to tell me twice.\u00a0 Alas, when Simon raved about having the “best birria in town<\/em>” I had to compromise–an order of birria tacos and one colita de pavo.\u00a0 Cecina (salted, dried, smoked meat), which I love even more than colitas de pavo will have to wait until next time.\u00a0 So will the Fajihamburguesa, a weirdly intriguing combination burger and fajitas with pineapple and wienies.<\/p>\n

\"\"
Caldo de Res<\/figcaption><\/figure>\n

6 February 2022<\/strong>: Another surprise–especially considering colitas are on the menu–is that the birria isn’t made from goat or even lamb…not that there’s anything wrong wrong with that.\u00a0 You might also think it should be required by law for birria tacos to be served with consomme, but Los Amigos eschews the deep red hued meaty broth altogether.\u00a0 Three to an order birria tacos <\/strong><\/em> are served with chopped white onions and cilantro and are accompanied by beans and rice.\u00a0 Although the consomme-bathed corn tortillas are so stuffed it’s a challenge to fold them like a conventional taco, they’re not what you’d call big tacos.\u00a0 Thankfully they’re big on bold flavors.\u00a0 They’re also moist and delightfully rich.\u00a0 You’ll be tempted to order three more of these delicious tacos.<\/p>\n

6 February 2022<\/strong>: When my Kim compares (with glowing terms) a Mexican restaurant’s caldo de res with her favorite Vietnamese pho, you’ve got to believe that’s one great caldo de res<\/strong><\/em>.\u00a0 This meaty broth elixir is brimming with chunks of fresh beef shanks, carrots, cabbage, zucchini, potatoes and corn-on-the-cob.\u00a0 Each melt-in-your-mouth spoonful rewards your mouth with comfort and satisfaction.\u00a0 It’s a hearty, flavorful bowl of soul-warming joy.\u00a0 Arguably it’s even better with the accompanying chopped white onions and cilantro.\u00a0 You’d be desecrating this stew if you added crackers.\u00a0 A tortilla or three is all you’ll want.<\/p>\n

\"\"
Warm Smell of Colitas<\/figcaption><\/figure>\n

6 February 2022<\/strong>: You don’t have to be high on colitas (cannabis) to enjoy colitas de pavo<\/strong><\/em>.\u00a0 All you have to be is hungry and willing to stretch your wings a bit.\u00a0 In my previous experienced with these crunchy yet moist turkey tails, they’ve always been copper-toned.\u00a0 Los Amigos version are reddish, similar to Chinese barbecue.\u00a0 Colitas are most often fried, sliced into pieces for use on tacos, and off-brownish on the outside, with a succulent interior that resembles the dark meat of chicken. They taste like a combination of chicken and pork, specifically carnitas.\u00a0 Don’t fear the colitas.\u00a0 Enjoy their warm smell then their captivating flavors.<\/p>\n

21 June 2022<\/strong>: Pity diners whose sole experience with Mexican food is limited to tacos and burritos.\u00a0 By never having had experienced albondigas, they haven’t truly lived.\u00a0 Cynics might say albondigas are nothing but meatballs, but almost every country has its own riff on meatballs and some of them are exceptional.\u00a0 In Spain, albondigas are\u00a0 a classic tapas dish and by classic, I mean extremely popular as well as of the highest quality.\u00a0 While culinary historians agree albondigas originated in Spain and were brought to Mexico by the conquistadores, their genesis is likely Muslim.\u00a0 In fact, the name albondigas is derived from an Arabic term meaning “hazelnut,” but the term is more generally used to describe any small round object.<\/p>\n

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

21 June 2022<\/strong>:\u00a0 Whether Spanish, Moorish or Mexican, each of these cultures has its own spin on albondigas.\u00a0 Although the Moors preferred lamb, over time the Spanish began using pork and beef.\u00a0 Mexicans often serve albondigas in a light broth enlivened by paprika, cilantro and cumin giving the broth an assertive personality.\u00a0 Taqueria Los Amigos’ version of albondigas <\/strong><\/em>are among the best we’ve had (and as meatballs, they’re second only to those at Forghedaboudit <\/strong><\/a>in Las Cruces).\u00a0 They’re not the “small round objects<\/em>” the definition bespeaks of.\u00a0 In fact, these meatballs are almost baseball size.\u00a0 They’re tender, but don’t fall apart easily.\u00a0 Swimming in the spicy broth are potatoes, zucchini, carrots, cilantro and niblets of corn.\u00a0 These albondigas are superior to caldo de res…and dare I say, on par with most pho.<\/p>\n

21 June 2022<\/strong>: True to the name on the marquee, tacos are a specialty at Taqueria Los Amigos.\u00a0 Now, if you grew up in Northern New Mexico mending fences and cleaning out acequias, you’re undoubtedly familiar with “alambre,” a Spanish term for wire.\u00a0 The first time we espied “tacos de alambre” on a menu, we were confused.\u00a0 What the heck are wire tacos, we wondered.\u00a0 In her Mexico in my Kitchen<\/strong><\/a> blog,\u00a0 Mely Martinez explains “The name \u201ctacos de alambre\u201d is given because the ingredients are almost the same as the ones we use to cook our Beef kabobs (Alambres), just that instead of making them using the skewers, we cook them on a skillet. These tacos are popular in Mexico City and central states of the country<\/em>.”\u00a0 You learn something new everyday.\u00a0 I had no idea beef kabobs are called alambres in Mexico.<\/p>\n

\"\"
Taco Al Pastor and Taco con Tripitas<\/figcaption><\/figure>\n

We didn’t order tacos de alambre (Pastor, Asada, Pina, Queso, Pico de Gallo, Aguacate) during our visit in June, 2022, but we were certainly intrigued.\u00a0 At nearly fifteen dollars per order, they’re by far the most expensive tacos on the menu.\u00a0 Less expensive (and less intriguing) are California tacos.\u00a0 There are six “regular” tacos on the menu: asada, al pastor, carnitas, chorizo, quesa birria, tripitas and cecina.\u00a0 I ordered an al pastor taco<\/strong><\/em> and a tripitas taco<\/strong><\/em> figuring my Kim would polish off the al pastor taco and leave the tripitas taco to me.\u00a0 As predicted, she made quick work of the al pastor then after trying one the crispy, crunchy, salty pig intestine bits, she fell in love with them.\u00a0 Tripitas are somewhat reminiscent of the chicharrones my mom and I make in Penasco.\u00a0 If my description “pig intestine bits” makes you queasy, you might be surprised how much you’ll enjoy them.<\/p>\n

21 June 2022: After two visits to Taqueria Los Amigos, we’ve put it on a pedestal.\u00a0 Not only have our two visits introduced us to some of the most delicious Mexican food in Albuquerque, it’s introduced us to different interpretations.\u00a0 For example, my previous experiences with cecina were very traditional–salted and dried (via air, smoke or sun) sheets (almost waifishly thin) of marinated beef.\u00a0 Somehow it made sense to try Taqueria Los Amigo’s hamburguesa sensilla<\/strong><\/em> (SIC).\u00a0 In true Mexican burger fashion, this burger was fantastic: lettuce, tomatoes, pineapple chunks on sesame seed buns.\u00a0 The sensilla patty was at least as thick as a traditional American burger patty, but texturally it was something different altogether.\u00a0 It was more reminiscent of a pounded steak than a hamburger patty.\u00a0 With a pronounced beefy flavor, it might have benefitted from mustard, ketchup or mayo (or all three), but only in small amounts so as not to detract from that beefy flavor.\u00a0 <\/span><\/p>\n

\"\"
Hamborguesa Sensilla<\/figcaption><\/figure>\n

Taqueria Los Amigos is a terrific Mexican restaurant replete with surprises.\u00a0 No matter what tempting treat prompts your first visit, you’ll be back to experience more of those surprises.<\/p>\n

Taqueria Los Amigos<\/strong>
\n4501 4th Street, N.W., Suite G
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 21 June 2022
\n1st VISIT<\/strong>: 6 February 2022
\n# OF VISITS<\/strong>: 2
\nRATING<\/strong>: 23
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Birria Tacos Plate, Caldo De Res, Colitas de Pavo, Horchata, Agua Fresca De Melon, Albondigas, Taco Al Pastor, Taco de Tripitas, Hamburguesa Sensilla
\nREVIEW #1257<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

“On a dark desert highway, cool wind in my hair Warm smell of colitas, rising up through the air” ~Hotel California, The Eagles in 1977, when the Eagles’ immortal rock anthem Hotel California was released as a single, most radio hits clocked in at about three minutes.\u00a0 Three minutes is just about as long as Hotel California’s hauntingly compelling intro and the legendary guitar-duet-slash-duel-slash-musical-conversation between Don Felder’s double-necked Gibson EDS-1275 and Joe Walsh’s Fender Telecaster. The high voltage, era-defining song with its intensely intricate instrumental work, soaring harmonies and enthralling lyrics make Hotel California an iconic indictment of the dark underbelly of the American dream and its excesses. Hotel California’s allegorical, introspective lyrics alone make it one of the most…<\/p>\n","protected":false},"author":1,"featured_media":60907,"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":[440,2583,262,57,141,727],"tags":[1247,1631,1561,1633,896,1636,1638,1383,1637,1634,1630,1639,856,1640,993,1130,1632,1635,857,1629,1084],"class_list":["post-59929","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2023","category-closed","category-mexican","category-new-mexico","category-tacos","tag-albondigas","tag-asada","tag-birria","tag-buche","tag-burritos","tag-caldo-de-res","tag-california-taco","tag-carnitas","tag-cecina","tag-chicharron","tag-chilaquiles","tag-colitas-de-pavo","tag-enchiladas","tag-hamburguesas","tag-horchata","tag-menudo","tag-pastor","tag-pozole","tag-tacos","tag-taqueria","tag-tortas"],"yoast_head":"\nTaqueria Los Amigos - 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=59929\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Taqueria Los Amigos - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"“On a dark desert highway, cool wind in my hair Warm smell of colitas, rising up through the air” ~Hotel California, The Eagles in 1977, when the Eagles’ immortal rock anthem Hotel California was released as a single, most radio hits clocked in at about three minutes.\u00a0 Three minutes is just about as long as Hotel California’s hauntingly compelling intro and the legendary guitar-duet-slash-duel-slash-musical-conversation between Don Felder’s double-necked Gibson EDS-1275 and Joe Walsh’s Fender Telecaster. The high voltage, era-defining song with its intensely intricate instrumental work, soaring harmonies and enthralling lyrics make Hotel California an iconic indictment of the dark underbelly of the American dream and its excesses. Hotel California’s allegorical, introspective lyrics alone make it one of the most…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=59929\" \/>\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=\"2022-06-21T06:01:09+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2023-12-10T00:19:23+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/02\/LosAmigosTaqueria11-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"1920\" \/>\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=\"11 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Taqueria Los Amigos – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2022-06-21T06:01:09+00:00\",\"dateModified\":\"2023-12-10T00:19:23+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929\"},\"wordCount\":2055,\"commentCount\":3,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/LosAmigosTaqueria11-scaled.jpeg\",\"keywords\":[\"albondigas\",\"Asada\",\"Birria\",\"Buche\",\"burritos\",\"Caldo de Res\",\"California Taco\",\"Carnitas\",\"Cecina\",\"Chicharron\",\"Chilaquiles\",\"Colitas De Pavo\",\"Enchiladas\",\"Hamburguesas\",\"Horchata\",\"Menudo\",\"Pastor\",\"Pozole\",\"Tacos\",\"Taqueria\",\"Tortas\"],\"articleSection\":[\"Albuquerque\",\"Closed in 2023\",\"Gone But Not Forgotten\",\"Mexican\",\"New Mexico\",\"Tacos\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929\",\"name\":\"Taqueria Los Amigos - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/LosAmigosTaqueria11-scaled.jpeg\",\"datePublished\":\"2022-06-21T06:01:09+00:00\",\"dateModified\":\"2023-12-10T00:19:23+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/LosAmigosTaqueria11-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/02\\\/LosAmigosTaqueria11-scaled.jpeg\",\"width\":2560,\"height\":1920,\"caption\":\"Taco Al Pastor and Taco con Tripitas\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=59929#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Taqueria Los Amigos – 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":"Taqueria Los Amigos - 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=59929","og_locale":"en_US","og_type":"article","og_title":"Taqueria Los Amigos - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"“On a dark desert highway, cool wind in my hair Warm smell of colitas, rising up through the air” ~Hotel California, The Eagles in 1977, when the Eagles’ immortal rock anthem Hotel California was released as a single, most radio hits clocked in at about three minutes.\u00a0 Three minutes is just about as long as Hotel California’s hauntingly compelling intro and the legendary guitar-duet-slash-duel-slash-musical-conversation between Don Felder’s double-necked Gibson EDS-1275 and Joe Walsh’s Fender Telecaster. The high voltage, era-defining song with its intensely intricate instrumental work, soaring harmonies and enthralling lyrics make Hotel California an iconic indictment of the dark underbelly of the American dream and its excesses. Hotel California’s allegorical, introspective lyrics alone make it one of the most…","og_url":"https:\/\/www.nmgastronome.com\/?p=59929","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2022-06-21T06:01:09+00:00","article_modified_time":"2023-12-10T00:19:23+00:00","og_image":[{"width":2560,"height":1920,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/02\/LosAmigosTaqueria11-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"11 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=59929#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=59929"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Taqueria Los Amigos – Albuquerque, New Mexico (CLOSED)","datePublished":"2022-06-21T06:01:09+00:00","dateModified":"2023-12-10T00:19:23+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=59929"},"wordCount":2055,"commentCount":3,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=59929#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/02\/LosAmigosTaqueria11-scaled.jpeg","keywords":["albondigas","Asada","Birria","Buche","burritos","Caldo de Res","California Taco","Carnitas","Cecina","Chicharron","Chilaquiles","Colitas De Pavo","Enchiladas","Hamburguesas","Horchata","Menudo","Pastor","Pozole","Tacos","Taqueria","Tortas"],"articleSection":["Albuquerque","Closed in 2023","Gone But Not Forgotten","Mexican","New Mexico","Tacos"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=59929#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=59929","url":"https:\/\/www.nmgastronome.com\/?p=59929","name":"Taqueria Los Amigos - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=59929#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=59929#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/02\/LosAmigosTaqueria11-scaled.jpeg","datePublished":"2022-06-21T06:01:09+00:00","dateModified":"2023-12-10T00:19:23+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=59929#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=59929"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=59929#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/02\/LosAmigosTaqueria11-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/02\/LosAmigosTaqueria11-scaled.jpeg","width":2560,"height":1920,"caption":"Taco Al Pastor and Taco con Tripitas"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=59929#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Taqueria Los Amigos – 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\/59929","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=59929"}],"version-history":[{"count":23,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/59929\/revisions"}],"predecessor-version":[{"id":65193,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/59929\/revisions\/65193"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/60907"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=59929"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=59929"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=59929"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}