{"id":60883,"date":"2022-06-17T00:01:27","date_gmt":"2022-06-17T06:01:27","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=60883"},"modified":"2026-02-23T14:20:34","modified_gmt":"2026-02-23T20:20:34","slug":"thai-street-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=60883","title":{"rendered":"Thai Street – Albuquerque, New Mexico (CLOSED)"},"content":{"rendered":"
\n
\"\"
Thai Street on Candelaria<\/figcaption><\/figure>\n

By chronological standards, Thai cuisine–especially as we know it today–is relatively new to the world culinary stage. \u00a0Culinary historians believe Thai cuisine may be as young as 1,400 years, coinciding with a mass migration of people from regions of China. \u00a0These settlers dined mostly on seafood, herbs and plants prepared mostly by stewing, baking and grilling (over time, stir-frying and deep-frying also became popular). \u00a0Large domestic animals such as water buffalo and oxen were too valuable to slaughter for food. \u00a0As such, meat was used very sparingly though considering the settlers’ propensity for seasoning, a small amount of meat went a long way. \u00a0<\/span><\/p>\n

\"\"
Colorful Interior<\/figcaption><\/figure>\n

While Chinese–particularly Szechuan–dietary practices were the most significant early influences, the introduction of other ingredients and culinary techniques began to define the Thai food with which we are familiar today. Foremost were curries from the exotic subcontinent of India which people infused with coconut. \u00a0After the European discovery of the American continents, Portuguese mariners brought chili spices to the region. \u00a0These were the forerunner of the incendiary dishes which give Thai cuisine their popularity and explosions of flavor. \u00a0Understandably, regional preferences were developed with five or so distinct regional styles of cooking defined. \u00a0Variations resultant from each region’s agricultural diversity led to the development of dishes unique to the particular region.<\/span><\/p>\n

\"\"
Mural Depicting a Street in Thailand<\/figcaption><\/figure>\n

If you’ve ever noticed (and undoubtedly delighted in) the proliferation of Thai restaurants across the fruited plain, you may have wondered why there are so many Thai restaurants–even in small towns in the middle of nowhere. \u00a0There can’t be that many Thai immigrants under spacious skies, can there? \u00a0There are, in fact, only about 300,000 Thai-Americans–not even a tenth as many as there are Mexican-Americans. \u00a0There are some 5,342 Thai restaurants in the United States. \u00a0In contrast, there are 54,000 Mexican restaurants for about 36,000,000 Mexican-Americans. \u00a0There are two reasons the number of Thai restaurants may seem over-represented compared to the population of Thai residents.\u00a0<\/span><\/p>\n

\"\"
Spring Rolls<\/figcaption><\/figure>\n

The first reason, of course, is that Thai restaurants provision hungry diners with some of the world’s best, most delicious food. \u00a0In 2021, CNN declared Thai food to be the eighth best in the world<\/strong><\/a> (beating out the United States and Mexico). \u00a0Not to be outdone, in 2022 Far & Wide used Instagram data to rank the world’s most popular cuisine, ranking 28 cuisines by deliciousness. \u00a0Instagram users ranked Thai food as the fifth most delicious cuisine<\/strong><\/a> in the world–well ahead of American cuisine (20th) and even Vietnamese cuisine (9th). \u00a0There are several other rankings of the world’s cuisine and in most of them, Thai food ranks very high.<\/span><\/p>\n

\"\"
Thai Sausage With Sticky Rice<\/figcaption><\/figure>\n

The second reason for the large number of Thai restaurants in the United States is\u00a0the concept of gastrodiplomacy<\/em>, a strategy countries use to promote their traditional foods to foreign audiences. \u00a0Gastrodiplomacy often helps countries improve their global reputation and increase tourism. \u00a0Since 2000, the government of Thailand has helped fund and support thousands of restaurants around the world that prepare “authentic” Thai food. \u00a0Through its “Global Thai” program, the number of Thai restaurants across the world has more than tripled since the Millennial year.<\/span><\/p>\n

Not all Thai restaurants are funded and supported by the Thai government, but that doesn’t mean independent restaurants can’t blow you away with their authenticity and deliciousness. \u00a0One such example is Thai Street which was founded by Michelle Waterson and Joshua Gomez, a married couple whose initial restaurant venture was Tako Ten<\/strong><\/a>, Dominic Valenzuela’s food truck brought to life in brick-and-mortar. \u00a0Thai Street is ensconced between Tako Ten and the Paleta Bar<\/strong><\/a> at Bridges on Tramway, a mixed-use development on Candelaria just west of Tramway. \u00a0A second Thai Street launched in the spring of 2022 in the space which previously housed perennial favorite Siam Cafe<\/strong><\/a>.<\/span><\/p>\n

\"\"
Fish Cakes<\/figcaption><\/figure>\n

An eponymous mural depicting street life in Thailand festoons one wall. \u00a0The other wall depicts two in the pantheon of Thai gods. \u00a0A menu sits above the small overhanging stand where you’ll place your order. \u00a0Peruse that menu and you’ll quickly espy familiar favorites interspersed with items with which you might not be familiar. \u00a0If you’ve got an adventurous bent, order some of the delightful items you may not have tried before. \u00a0The menu is logically ordered and simple: appetizers, entrees, desserts and drinks. \u00a0Entrees are available with your choice of protein: beef, chicken, pork or tofu (shrimp is available for a bit more); and white rice (included), brown rice or sticky rice for a pittance more. \u00a0Heat levels are plain, medium, hot and Thai hot.<\/span><\/p>\n

Spring rolls are believed to have originated in China sometime between 266 and 420 A.D. \u00a0Originally a seasonal food made for Chinese New Year banquets, they were traditionally consumed also during Spring when families needed to rely on preserved foods and pickled vegetables. \u00a0Because of the widespread influence of China throughout Southeast Asia, many Asian nations created their own version of Spring rolls. \u00a0One commonality is that they’re made by rolling a paper-thin rice paper wrapper with fillings. \u00a0Spring rolls<\/strong><\/em> at Thai Street are not only well-stuffed, they’re colorful and beautiful: orange julienne carrots, purple cabbage, green lettuce and pinkish shrimp. \u00a0Served with a translucent sweet-savory sauce, they’re a great way to start a meal.<\/span><\/p>\n

\"\"
Drunken Noodles<\/figcaption><\/figure>\n

As with so many Thai dishes, Thai sausages are replete with flavor. \u00a0While many other nations prefer making sausage by curing and smoking, the preferred method in Thailand is fermenting and drying. \u00a0This method lends flavors unique to the sausage; they’re unduplicated anywhere in Asia. \u00a0Sausages are a popular street food as well as a breakfast staple. \u00a0Thai Street serves its Thai sausage<\/strong><\/em> with sticky rice in the style of Isan, a region in Northern Thailand. It’s customary to eat sausage with your hands, and sticky rice makes it quite easy to grab and clump food into bites. \u00a0We were pleasantly surprised at the crispiness of Thai Street’s sausage, but not surprised at how much we enjoyed it.<\/span><\/p>\n

Tod mun pla (fried fish cake) has long been one of my favorite appetizers at Thai restaurants. \u00a0Made well, they’re intentionally flavored courtesy of some of my favorite Thai ingredients–lemongrass, curry paste, chiles, cilantro and fish sauce. \u00a0How can you not love that? \u00a0Thai fish cakes<\/strong><\/em> are made with a mild white fish ground to a paste and mixed with the aforementioned ingredients. \u00a0Thai curry paste is usually the strongest flavor element, giving the fish cakes complex layers of flavors and plenty of personality. \u00a0 Few things in life are better than fish cakes out of the fryer, but even when you can’t have them that way, they’re quite good.<\/span><\/p>\n

\"\"
Yellow Curry<\/figcaption><\/figure>\n

There are many different “origin” stories as to how the name Drunken Noodles came about. \u00a0It certainly isn’t because alcohol is used in sufficient quantity to inebriate diners. \u00a0In fact, there’s absolutely\u00a0no alcohol in the recipe. My favorite theory is that Drunken Noodles<\/strong><\/em> are so spicy, those partaking get drunk in the process of trying to quench their thirst. \u00a0My Kim ordered these noodles sans “heat” so there was no way to test the theory that the heat inspires drinking. \u00a0Thai Street’s drunken noodles (flat noodles, bell peppers, broccoli, green and yellow onions, basil) with your choice of protein made my Kim happy and I didn’t have to carry her to the car.<\/span><\/p>\n

Habitues of Gil’s Thrilling… have probably wearied of me whining about how sweet most Thai curry at Albuquerque’s Thai restaurants can be. Thanks to Thai Street, you’re getting a reprieve. \u00a0Not only is the yellow curry<\/strong><\/em> (pineapple, coconut milk, bamboo, bell peppers, carrots, basil) pleasantly piquant, it didn’t won’t leave you pinging off the wall from sugar overload. \u00a0Yellow curry is typically the most mild of all Thai curries with a pleasant richness and sweetness. \u00a0Even at the “Thai hot” level of piquancy, flame-eating New Mexican’s shouldn’t have any problem with it. \u00a0I used to think of yellow curry as a “starter curry,” but even yellow curry is delicious.<\/span><\/p>\n

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

Thai Street offers four desserts–banana samosa, mangos with sticky rice, Thai roti and Thai tapioca pudding–two of which aren’t often seen in this parts. \u00a0Thai roti is–along with mangoes and sticky rice–one of my favorite dessert anywhere. \u00a0While roti\u00a0is a traditional flatbread from the Indian subcontinent, in Thailand the pan-fried bread is often preferred as a dessert. \u00a0Roti itself is thin and crispy, similar in texture to a layered phyllo dough pastry in Greece. \u00a0At Thai Street, the multi-layered roti is slathered generously with sweetened, condensed milk. \u00a0It’s a flaky, fabulous way to finish a meal.<\/span><\/p>\n

Weather-permitting, the best seat in the house might just be on the exterior patio where views of the spectacular Sandias are available. \u00a0Those views and very good food at Thai Street are just two of the reasons The Bridges on Tramway are becoming a dining destination.<\/span><\/p>\n

Thai Street<\/strong>
\n12501 Candelaria Road, N.E. Suite C
\nAlbuquerque, New Mexico<\/strong>
\nLATEST VISIT<\/strong>: 17 June 2022
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>:
\nREVIEW #1279<\/strong><\/span><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

By chronological standards, Thai cuisine–especially as we know it today–is relatively new to the world culinary stage. \u00a0Culinary historians believe Thai cuisine may be as young as 1,400 years, coinciding with a mass migration of people from regions of China. \u00a0These settlers dined mostly on seafood, herbs and plants prepared mostly by stewing, baking and grilling (over time, stir-frying and deep-frying also became popular). \u00a0Large domestic animals such as water buffalo and oxen were too valuable to slaughter for food. \u00a0As such, meat was used very sparingly though considering the settlers’ propensity for seasoning, a small amount of meat went a long way. \u00a0 While Chinese–particularly Szechuan–dietary practices were the most significant early influences, the introduction of other ingredients and…<\/p>\n","protected":false},"author":1,"featured_media":60891,"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":[440,4661,703,262,141,91],"tags":[746,2083,1155,2088,2086,2089,1888,2085,2084,2087],"class_list":["post-60883","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-closed-in-2025","category-dog-friendly","category-closed","category-new-mexico","category-thai","tag-albuquerque","tag-bridges-on-tramway","tag-dog-friendly-patio","tag-drunken-noodles","tag-fish-cakes","tag-roti","tag-spring-rolls","tag-thai-sausage-with-sticky-rice","tag-thai-street","tag-yellow-curry"],"yoast_head":"\nThai Street - 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=60883\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Thai Street - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"By chronological standards, Thai cuisine–especially as we know it today–is relatively new to the world culinary stage. \u00a0Culinary historians believe Thai cuisine may be as young as 1,400 years, coinciding with a mass migration of people from regions of China. \u00a0These settlers dined mostly on seafood, herbs and plants prepared mostly by stewing, baking and grilling (over time, stir-frying and deep-frying also became popular). \u00a0Large domestic animals such as water buffalo and oxen were too valuable to slaughter for food. \u00a0As such, meat was used very sparingly though considering the settlers’ propensity for seasoning, a small amount of meat went a long way. \u00a0 While Chinese–particularly Szechuan–dietary practices were the most significant early influences, the introduction of other ingredients and…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=60883\" \/>\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=\"2022-06-17T06:01:27+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-02-23T20:20:34+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/06\/ThaiStreet08-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"2008\" \/>\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=\"9 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Thai Street – Albuquerque, New Mexico (CLOSED)\",\"datePublished\":\"2022-06-17T06:01:27+00:00\",\"dateModified\":\"2026-02-23T20:20:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883\"},\"wordCount\":1594,\"commentCount\":2,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/ThaiStreet08-scaled.jpeg\",\"keywords\":[\"Albuquerque\",\"Bridges on Tramway\",\"Dog-Friendly Patio\",\"Drunken Noodles\",\"Fish Cakes\",\"Roti\",\"Spring Rolls\",\"Thai Sausage With Sticky Rice\",\"Thai Street\",\"Yellow Curry\"],\"articleSection\":[\"Albuquerque\",\"Closed in 2025\",\"Dog Friendly\",\"Gone But Not Forgotten\",\"New Mexico\",\"Thai\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883\",\"name\":\"Thai Street - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/ThaiStreet08-scaled.jpeg\",\"datePublished\":\"2022-06-17T06:01:27+00:00\",\"dateModified\":\"2026-02-23T20:20:34+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/ThaiStreet08-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2022\\\/06\\\/ThaiStreet08-scaled.jpeg\",\"width\":2560,\"height\":2008},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=60883#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Thai Street – 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":"Thai Street - 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=60883","og_locale":"en_US","og_type":"article","og_title":"Thai Street - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","og_description":"By chronological standards, Thai cuisine–especially as we know it today–is relatively new to the world culinary stage. \u00a0Culinary historians believe Thai cuisine may be as young as 1,400 years, coinciding with a mass migration of people from regions of China. \u00a0These settlers dined mostly on seafood, herbs and plants prepared mostly by stewing, baking and grilling (over time, stir-frying and deep-frying also became popular). \u00a0Large domestic animals such as water buffalo and oxen were too valuable to slaughter for food. \u00a0As such, meat was used very sparingly though considering the settlers’ propensity for seasoning, a small amount of meat went a long way. \u00a0 While Chinese–particularly Szechuan–dietary practices were the most significant early influences, the introduction of other ingredients and…","og_url":"https:\/\/www.nmgastronome.com\/?p=60883","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2022-06-17T06:01:27+00:00","article_modified_time":"2026-02-23T20:20:34+00:00","og_image":[{"width":2560,"height":2008,"url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/06\/ThaiStreet08-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"9 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=60883#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=60883"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Thai Street – Albuquerque, New Mexico (CLOSED)","datePublished":"2022-06-17T06:01:27+00:00","dateModified":"2026-02-23T20:20:34+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=60883"},"wordCount":1594,"commentCount":2,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=60883#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/06\/ThaiStreet08-scaled.jpeg","keywords":["Albuquerque","Bridges on Tramway","Dog-Friendly Patio","Drunken Noodles","Fish Cakes","Roti","Spring Rolls","Thai Sausage With Sticky Rice","Thai Street","Yellow Curry"],"articleSection":["Albuquerque","Closed in 2025","Dog Friendly","Gone But Not Forgotten","New Mexico","Thai"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=60883#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=60883","url":"https:\/\/www.nmgastronome.com\/?p=60883","name":"Thai Street - Albuquerque, New Mexico (CLOSED) - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=60883#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=60883#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/06\/ThaiStreet08-scaled.jpeg","datePublished":"2022-06-17T06:01:27+00:00","dateModified":"2026-02-23T20:20:34+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=60883#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=60883"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=60883#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/06\/ThaiStreet08-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2022\/06\/ThaiStreet08-scaled.jpeg","width":2560,"height":2008},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=60883#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Thai Street – 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\/60883","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=60883"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/60883\/revisions"}],"predecessor-version":[{"id":75308,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/60883\/revisions\/75308"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/60891"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=60883"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=60883"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=60883"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}