{"id":61650,"date":"2024-09-21T00:01:49","date_gmt":"2024-09-21T06:01:49","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=61650"},"modified":"2026-03-31T18:12:29","modified_gmt":"2026-04-01T00:12:29","slug":"k-style-kitchen-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=61650","title":{"rendered":"K Style Kitchen – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Style Kitchen on Albuquerque’s West Side<\/figcaption><\/figure>\n

If you’re susceptible to the power of suggestion–especially as it pertains to ear worms (recurring tunes that involuntarily pop up and stick in your mind)–you’re probably going to hate me (or you can skip this paragraph and continue to love me). \u00a0That’s because if you do read this paragraph you’re going to be humming to yourself one of the most annoying songs<\/strong><\/a> of all time–Gangnam Style. \u00a0Arguably, Gangnam Style is not as annoying as La Macarena or My Humps (which Rolling Stone declared \u201cthe most annoying song ever”). The more you try to suppress Gangnam Style, the more your impetus to hum it increases, a mental process known as ironic process theory. \u00a0By the way, those most at risk for “stuck song syndrome” are females, youth, patients with OCD and anyone reading this paragraph.<\/p>\n

\"\"
The K Style Kitchen Dining Room<\/figcaption><\/figure>\n

Unless you can speak Korean you’re going to have to hum Gangnam Style and not sing it. \u00a0The only lyrics in English are “Eh, sexy lady<\/em>.” \u00a0Korean rap singer Psy who took Gangnam Style all the way to number one describes the song as “a tribute to the ladies of the wealthy district<\/em>.” \u00a0He’s talking about the affluent Gangnam district in Seoul Korea which Psy describes as “noble in the daytime and going crazy at the night time<\/em>.” \u00a0 The Gangnam district is Seoul’s equivalent of Beverly Hills. \u00a0Aside from girls “whose heart gets hotter when night comes<\/em>,” the Gangnam District offers some of the best restaurants in Seoul, including an array of restaurants serving cuisine from across the globe.<\/p>\n

\"\"
There’s No Way Kyong Can Take a Bad Photo–Especially Now That She’s a Redhead<\/figcaption><\/figure>\n

So, even if you’re annoyed at me for implanting that nauseating earworm in your mind, you’ll be thanking me later for telling you about K Style, a Korean restaurant that might actually inspire you to compose a tune. \u00a0Okay, the food may not be of the Michelin Star caliber you’d find in the Gangnam District, but it’s quite good. \u00a0For those of us who live west of the Rio Grande, Korean food options are almost as rare as silvery minnow topping our pizza so we’re very happy to have it.\u00a0 Best of all, it’s in a familiar location.\u00a0 K Style Kitchen is located in the Lilliputian space which used to house M’Tucci’s Market & Pizzeria<\/strong><\/a>, one of the very best delis anywhere.<\/p>\n

It’s been my experience that almost all Korean restaurants across the fruited plain are owned and operated by Koreans, often spouses and families of military members fortunate enough to have been stationed in the Land of the Morning Calm.\u00a0 The perpetually smiling face that greets you as you walk in is that of Kyong, the beaming bride of an Air Force veteran like me.\u00a0 Fittingly she runs the front of the house while her twin sons manage the kitchen, preparing food to order.\u00a0 Kyong is a buoyant and peripatetic bundle of energy who flits from table to table getting to know her guests and making sure they’re enjoying their meals.<\/p>\n

\"\"
Mandu (Korean Dumplings)<\/figcaption><\/figure>\n

It’s also been my experience that most Korean food served in restaurants across the fruited plain is somewhat “Americanized.”\u00a0 That’s not necessarily a bad thing.\u00a0 Korean food made at home by Koreans for Koreans tends to be much more pungent, more vegetable oriented and much more intricately seasoned.\u00a0 Kimchi is prepared to a new level of spicy; it should come with a warning.\u00a0 Bibimbap is made with a purple rice, not white rice.\u00a0 It’s mostly a vegetable dish and isn’t seasoned much at all.\u00a0 Again, the variances in how Korean food at restaurants and Korean food in Korean homes isn’t a bad thing.\u00a0 It’s a recognition by Korean restaurateurs that American tastes are different.<\/p>\n

The transformation from M’Tucci’s Market & Pizzeria is so complete that you’d never guess this Lilliputian space once housed an Italian deli.\u00a0 No vestiges remain of the wondrous Italian aromas.\u00a0 The aromas at K Style Kitchen are no less magnificent–the pungency of deeply spiced kimchi, the sweet smokiness of bulgugi and so much more.\u00a0 You’re enveloped in those aromas the minute you step in the door.\u00a0 You’re also enveloped in hospitality.\u00a0 Kyong is the consummate host.\u00a0 There aren’t many tables at K Style Kitchen and most are of the two-top variety, but take-out orders keep the kitchen busy.<\/p>\n

\"\"
Beef Bibimbap<\/figcaption><\/figure>\n

Food critics (and those of us who play them in movies and blogs) frequently refer to smell and taste (and sometimes texture) when describing flavors of food. Koreans believe there’s another sense of taste, one that is more holistic or whole.\u00a0 It’s the sensation the entire body–tongue, intestines, stomach–experiences when eating.\u00a0 This “third sense” is known as “siwonhat-mat<\/em>.”\u00a0 It’s the sense acquired through the digestion of food, what your body can experience from eating.\u00a0 It’s something of which I’ve been mindful of since my first experience with Korean food as a young pup in Massachusetts.<\/p>\n

K Style Kitchen’s menu is on full display on the restaurant’s south wall.\u00a0 It’s not especially large, but it does offer many of the dishes Americans have embraced–and a couple of surprises.\u00a0 Among the latter are sandwiches (none of my Air Force colleagues stationed in Korea ever told me about this): a beef bulgogi sandwich, chicken bulgogi sandwich and fried chicken sandwich.\u00a0 There are four plates on the menu including a fried chicken plate (battered fried chicken with a soy glaze).\u00a0 Critics refer to Korean fried chicken as “the real KFC” which means this is a must-try item.\u00a0 Also on the menu are bibimbap, fried rice, chicken wings and tenders and such sides as cucumber kimchi, Napa cabbage kimchi, French fries, housemade pickles and mandu.<\/p>\n

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

7 October 2022<\/strong>: There are only three things wrong with the mandu<\/strong><\/em>(pan-fried dumplings).\u00a0 First, there are only three per order which could lead to tableside tiffs among couples not wanting to split the remaining mandu.\u00a0 Second, there are only three per order which means you’ll be craving more, more, more of these delightful dumplings. Third, there are only three per order… These classic Korean dumplings are filled with ground pork, garlic and sundry ingredients in proportions too small to discern.\u00a0 They’re served with a soy-based sauce.<\/p>\n

7 October 2022<\/strong>: Bibimbap can be literally translated to \u201cmixed meal,\u201d because it\u2019s constructed from sundry items often already prepared.\u00a0 Other than bulgogi, it may be the most popular and well-known Korean dish in existence.\u00a0 Some cynics actually decry it as leftovers disguised as a gourmet dish.\u00a0 There may be some merit to that description.\u00a0 Bibimbap<\/strong><\/em>starts with rice served in the hot stone bowl in which it is prepared, the rice at the bottom of the bowl crackling as it continues to cook.\u00a0 Layered atop the rice are slender strips of perfectly seared beef or chicken and pickled and spiced vegetables in all their flavorful and colorful glory.\u00a0 The dish is then crowned with a single fried egg.\u00a0 You will then stir in K Style’s housemade gochujang, a Korean chili pepper, to taste. The beef bibimbap is terrific, among the best we’ve had in New Mexico.<\/p>\n

\"\"
Cucumber Kimchi<\/figcaption><\/figure>\n

7 October 2022<\/strong>: My Kim treats most rice as if it’s meant only for throwing at brides and grooms she doesn’t like.\u00a0 Thankfully K Style is accommodating and instead of bulgogi served with rice, she had bulgogi served with noodles (which she loves).\u00a0 Bulgogi<\/strong><\/em>, thinly-sliced marinated beef often referred to as Korean barbecue, is probably the most popular Korean dish among Americans.\u00a0 Sadly, some restaurants seem to marinate the beef in syrup and caramel.\u00a0 K Style’s version is neither too sweet nor too spicy (my Kim doesn’t do spicy any more).\u00a0\u00a0 Tangles of slippery noodles, scallions and cabbage share space on the plate with the bulgogi.\u00a0 This is a Korean dish for people who think they don’t like Korean food.\u00a0 It’s also the first dish to which newcomers to Korean food should be introduced.\u00a0 They’ll be hooked on this version.<\/p>\n

7 October 2022<\/strong>: Most countries have at least a few fermented foods, such as yogurt or cheese, but there is probably no country on Planet Earth with as wide a variety of fermented dishes as Korea.\u00a0 The diversity of fermented dishes was borne out of the long and cold Korean winter. During Korea’s harsh winters when it obtaining fresh vegetables and namul (seasoned vegetable dishes) available during other seasons, ancient Koreans came up with the ingenious solution of fermentation.\u00a0 Korea ferments cabbages, radishes and vegetables to be consumed year round.\u00a0 Among the most popular (and most famous) fermented dishes is kimchi, a fermented dish made offered at K Style made with Napa cabbage or cucumbers.\u00a0 Cucumber cabbage<\/strong><\/em>is terrific, albeit not very piquant.\u00a0 It’s addictive!<\/p>\n

\"\"
Homemade Korean Pickles<\/figcaption><\/figure>\n

21 October 2022<\/strong>: \u00a0In May, 2022, Thrillist undertook the delicious challenge of ranking the twelve best “classic” burger toppings<\/strong><\/a>. \u00a0No indication was given as to the number of respondents surveyed though the collective “we” seems to indicate only Thrillist staff members were polled. \u00a0All the classics were listed: \u00a0cheese (which ranked first), lettuce, tomatoes and onions. \u00a0It did my heart good to see pickles ranked number four on the list. \u00a0The writer got it right in declaring pickles “sacred”: Pickles are a sacred ingredient. The juice is amazing as a chaser for shots<\/a>\u00a0or swapped with olive brine for martinis, the spears are some of the best salty snacks ever, and a classic burger just feels incomplete without slices of pickles snuggled under a cheese blanket. \u00a0<\/em><\/p>\n

My “mad scientist” tendencies are the prime reason my Kim doesn’t want me in the kitchen with her (unless it’s to do dishes or chop ingredients). \u00a0Over the years I’ve experimented with every conceivable condiment and dozens of different cheeses as burger toppings. \u00a0Among my favorite topping is Louisiana chow-chow, a spectacular relish condiment. \u00a0My next burger will include K Style Kitchen’s homemade Korean pickles<\/strong><\/em>. \u00a0There’s a likelihood I’ll never again want dill pickles on my burger. \u00a0Korean pickles have a magical combination of tart, piquant, peppery, garlicky and sweet flavors that may trigger exclamations of “Wow!!!” and “Oh My Gosh!!” \u00a0Honestly, Korean pickles will make a fan(addict) out of you.<\/p>\n

\"\"
The Real KFC in Tenders Form<\/figcaption><\/figure>\n

21 October 2022<\/strong>: \u00a0In recent years, restaurant critics have begun referring to Korean Fried Chicken as “the real KFC.” \u00a0 With all due respect to the Colonel and purveyors of fried poultry across the fruited plain, there are several reasons so many of us consider Korean fried chicken superior to any other. \u201cWhat\u2019s so special about Korean fried chicken<\/em>,\u201d you ask.\u00a0 For one thing, it\u2019s generally fried twice, rendering the crust crispier than American fried chicken and virtually grease-free (though it\u2019s still just as calorically endowed as any Southern fried chicken).\u00a0 It\u2019s often coated with a sticky, sweet, spicy sauce. \u00a0For another thing, American fried chicken has a tendency toward a thick crust (can you say Church’s and Popeye’s) which belies the actual amount of chicken you find within.<\/p>\n

My Kim would probably make the U.S. Olympic chicken eating team if there was such a thing. \u00a0She’s passionate about poultry and crazy about chicken. \u00a0With Ms. Gennie’s House of Chicken<\/strong><\/a> sadly out of the picture, K Style Kitchen’s chicken instantly became her favorite chicken in town. \u00a0Mine, too (Captain Tuttle, you’ve got to try it soon)! \u00a0We ordered both the chicken wings<\/strong><\/em> and the chicken tenders<\/strong><\/em> with sauces (soy garlic and Bourbon barbecue) on the side. \u00a0If you’re tired of desiccated wings so small they could have come from a hummingbird, these are the wings for you. \u00a0They’re meaty, juicy, tender and absolutely delicious. \u00a0Though we tried the sauce, it was wholly unnecessary. \u00a0Purists will love this poultry.<\/p>\n

\"\"
Chicken Wings<\/figcaption><\/figure>\n

18 February 2023<\/strong>: My initial Air Force assignment back when I was a naive, bumpkinly 19-year-old was just outside of Boston. \u00a0Though I was introduced to a world of culinary possibilities, I feared my love of piquant foods would not be sated and that the absence of chile would weaken my taste buds. \u00a0Little did I know. \u00a0Several of my friends had been married to Korean, Thai and Vietnamese women who seemed to like challenging this Gaijin with the incendiary foods of their cultures. \u00a0It surprised them that foods such as kimchi and curry not only didn’t faze me, but that I couldn’t get enough. \u00a0It’s been my experience that the most incendiary of Asian cuisine–as served at restaurants–isn’t nearly as piquant as the Asian foods to which I was introduced at the homes of my friends.<\/p>\n

One food I would certainly have loved is Buldak<\/strong><\/em>, a relatively new Korean dish which began gaining popularity in the early 2000s. \u00a0Also known as “fire chicken,” Buldak is a spicy barbecued Korean chicken dish. \u201cBul\u201d means fire and \u201cdak\u201d means chicken. Buldak features bite sized pieces of chicken doused in a spicy sauce made with gochugaru (Korean chili flakes), gochujang (savory, sweet, and spicy fermented chile paste condiment, soy sauce, jocheong (rice syrup), garlic, and ginger. \u00a0K-Style’s version includes mixed vegetables, rice, marinated chicken, cabbage, carrots, onions and rice cake garnished with green onions and sesame seeds. \u00a0Aside from the wonderful heat, what surprised me most was the “rice cake.” \u00a0It’s nothing like what that name suggests. \u00a0Rice cake resembles large pasta noodles (even bigger than rigatoni) without the “hole.” \u00a0They’re tubular in shape, but they’re dense and chewy. \u00a0Everything about this dish was fabulous–as in Gil’s “best of the best for 2023” fabulous!<\/p>\n

\"\"
Spicy Chicken Buldak<\/figcaption><\/figure>\n

18 February 2023<\/strong>: Kim is starting to think I have a Lucy VanPelt streak of cruelty. \u00a0When she asks if a dish which I’m obviously enjoying is “hot,” my answer is invariably “no.” \u00a0She then takes a bite and begins coughing, sputtering and likely muttering curses under her breath. \u00a0She reminds me that my definition of “hot” is several degrees of magnitude different than her definition. \u00a0So, if I’m Mars, she’s definitely Venus. \u00a0Her favorite foods are (let’s say) innocuous–sans fire. \u00a0There’s still a lot of flavor in dishes such as stir fried chicken noodles<\/strong><\/em> (pictured below). \u00a0It didn’t make her too happy that she couldn’t taste her dish for several minutes after having sampled mine. \u00a0She likes stir-fried dishes without vegetables, so it’s just noodles and chicken for her.<\/p>\n

On the occasions in which we’ve visited K Style Kitchen, Kyong has always had a special or two on a slate board. \u00a0We have yet to try any of the specials, but the day is certainly coming. \u00a0Among the specials we’ve seen are kimchi soup, Korean posole and kalbi (barbecued beef short ribs). \u00a0She raves about the kalbi, telling us the ribs are tender, meaty and absolutely delicious. \u00a0K Style Kitchen has a robust take-out business. \u00a0We much prefer dining-in where we can spend time with the delightful Kyong. \u00a0We swap stories about our mutual times at Keesler Air Force Base on the Mississippi Gulf Coast. \u00a0Both of us escaped hurricanes relatively unscathed.<\/p>\n

\"\"
Chicken Noodle Dish<\/figcaption><\/figure>\n

6 May 2023<\/strong>: \u00a0How about a philosophical discussion here? \u00a0If a dish derives its name from a specific ingredient and you order that dish without that ingredient, can you still call that dish by its given name? \u00a0For example, if you order enchiladas without chile, can you still call them enchiladas, a term which literally means “seasoned or topped with chile<\/em>?” \u00a0Kyong and I had a similar discussion when my Kim ordered Japchae noodles<\/strong><\/em> with bulgogi. \u00a0Japchae translates from Korean to “mixed vegetables.” \u00a0Perhaps because of the availability of meat or maybe because Koreans have mastered the art of glass noodles, vegetables are no longer the main ingredient in Japcheae. \u00a0Instead, the main highlight of the dish is glass noodles made from sweet potatoes.<\/p>\n

If you remember Newman’s aversion to broccoli<\/strong><\/a> from a memorable Seinfeld episode, you’ll have an idea how much my Kim dislikes most vegetables. \u00a0My Chicago born-and-bred bride is a carnivore’s carnivore. \u00a0Her love of meat is surpassed only by her love of chocolate. \u00a0Bulgogi, the fabulous “Korean barbecue” is one of her very favorite meat preparations. \u00a0She also loves noodles of any kind. \u00a0Japchae noodles are a perfect dish for her–even though Kyong snuck in some green onion for seasoning. \u00a0Prepared separately to enhance their individual flavor, texture and color, the Japchae noodles and bulgogi are about as good a combination as you’ll find.<\/p>\n

\"\"
Japchae Noodles with Beef Bulgogi and Vegetables<\/figcaption><\/figure>\n

6 May 2023: \u00a0<\/strong>You may not consider Korea one of the world’s sandwich cultures. \u00a0In fact, when you think “sandwich” among all Asian nations, maybe the only country that comes to mind is Vietnam whose banh mi are blowing up across the fruited plain. \u00a0Korean sandwiches may not have become a widespread phenomena across the United States, but that’s starting to change. Korean corn dogs, otherwise known as gamja hot dogs<\/b>, are starting to make their presence felt in Albuquerque \u00a0Urban Hotdog<\/strong><\/a> was the pioneer (but certainly not the only purveyor) in the Duke City. \u00a0Korean corn dogs may never become the street food sensation they are in Seoul, but they should have a market.<\/p>\n

K Style Kitchen doesn’t currently have Korean corn dogs on the menu, but it does offer Korean inspired sandwiches optimized by magnificent bread from Coda Bakery<\/strong><\/a>, purveyor of Albuquerque’s very best banh mi. \u00a0As sandwich aficionados know, Coda’s bread is uniquely wonderful. \u00a0One of Kyong’s sandwich masterpieces is a beef bulgogi sandwich<\/strong><\/em>. \u00a0My initial inclination was to doubt the sandwich could work because bulgogi can be somewhat sweeter than American barbecue. \u00a0Not to worry. \u00a0Kyong adds mozzarella to add savory notes and cut the sweetness. \u00a0Korean pickles perform a similar feat. \u00a0 It works! \u00a0This is a terrific sandwich.<\/p>\n

\"\"
Beef Bulgogi Sandwich<\/figcaption><\/figure>\n

6 May 2023: \u00a0<\/strong>You didn’t think my exploration of Korean sandwiches would end with Korean corn dogs, did you? \u00a0After all the debate as to whether hot dogs, much less corn dogs, are a sandwich has broken up families and divided nations. The New York Times and other sources write eloquently about “Gilgeori toast, which literally means \u201cstreet toast\u201d in Korean, is a popular salty-sweet egg sandwich sold by many street-food vendors in Korea. For many who grew up there, it’s a nostalgic snack, reminiscent of childhood. Eaten for breakfast or lunch, it\u2019s quick, easy and adaptable. If you don\u2019t have cabbage on hand, toss in any vegetables you have that would add crunch and flavor, such as sliced scallions or julienned zucchini. For a modern twist, try substituting the sugar with different flavors of jam, or dress the sandwich up with your favorite condiments and sandwich fixings<\/em>.”<\/p>\n

Perhaps someday Kyong might be persuaded to serve Gilfeori toast, but until then the chicken sandwich<\/strong><\/em> is an outstanding alternative. \u00a0You’ve already read my raving about K Style’s wondrous fried chicken. \u00a0Nestle a couple of thick, glorious slabs of poultry perfection in between toasted bread from Coda Bakery, slather that staff of live with a garlic aioli and top it with a slice of mozzarella and you’ve got a chicken sandwich that can compete with any chicken sandwich in town (and no, Popeye’s rendition isn’t anywhere near the best). \u00a0Lettuce is a bit superfluous, but a pile of Korean pickles is always appreciated. \u00a0Ask for the “K2” sauce (yes, named for the nearly insurmountable peak) if you want even more “personality” on your sandwich. \u00a0Be warned, however, it’s not for the faint of heart.<\/p>\n

\"\"
Korean Fried Chicken Sandwich<\/figcaption><\/figure>\n

8 August 2023<\/strong>: \u00a0There were two reasons to celebrate this momentous day. \u00a0First and foremost was the thunderstorm that blessed the Duke City with its first real rain since May. \u00a0Rain and hail pummeled the parched earth through the duration of our meal. \u00a0Thunder and lightning raged, lighting up the sky and waking the dead. \u00a0The second reason to celebrate was my friend Bruce “Sr Plata” Silver making his inaugural visit to K-Style Korean \u00a0A true trencherman, he enjoyed a rapacious repast of eggrolls, fried chicken, housemade Korean pickles and beef noodles.<\/p>\n

From among this veritable Bacchanalian feast, the only item I hadn’t previously sampled were the eggrolls<\/strong><\/em> (two per order). \u00a0Korean eggrolls more closely resemble Thai and Vietnamese eggrolls than they do Chinese eggrolls. \u00a0For that I’m hugely thankful. \u00a0These eggrolls are just a bit thicker than a cigar (on one of Cheech Marin’s “fatties”) and stuffed with vegetables. \u00a0It’s served with a very sweet sauce neither of us liked. \u00a0Instead, we finished off our eggrolls with Korean yum yum sauce, one of the two sauces we had with the fried chicken. \u00a0Before even finishing our bounteous meal, Sr. Plata was already talking about our next visit. \u00a0I guess he liked K-Style Korean.<\/p>\n

\"\"
My Friend Bruce “Sr Plata” Silver About to Enjoy K-Style Egg Rolls<\/figcaption><\/figure>\n

8 November 2023<\/strong>: \u00a0During an August, 2023 visit to K-Style, Sr Plata and I asked Kyong to call us when beef short ribs (galbi) were on the menu. \u00a0On the day she called, Sr. Plata was in Arizona and missed out on his very favorite Korean dish. \u00a0 Frankly I’m surprised he didn’t drive back just to indulge on the popular Korean barbecue dish that spotlights beef short ribs. \u00a0In our years of breaking bread together, we’ve enjoyed galbi<\/strong><\/em> at several Korean and and Asian restaurants. \u00a0It’s an enjoyment that’s been tempered by \u00a0disappointment at the portion size. \u00a0Sure an order of galbi may come with ten or so beef short ribs, but there’s frequently very little meat on the bone. \u00a0We wind up gnawing on the bone to ensure we extricate all the meat.<\/p>\n

Beef short ribs are super thin–maybe a quarter-inch thick. \u00a0It’s a specialty cut found at Asian grocery stores and can be very expensive. \u00a0Costs, of course, are passed on to the consumer. \u00a0The thinly sliced beef short ribs are marinated in a mixture (sugar, soy sauce, sesame oil, garlic, rice cooking wine) very similar to the sauce used on bulgogi. \u00a0Kyong adds ginger and pear to her mixture. \u00a0Once marinated, the galbi is cooked on a grill until both sides have a nice car. \u00a0The resultant flavors are sweet, savory, smoky and aromatic all at once. \u00a0K-Style’s galbi is much more meaty than any galbi we’ve found in the local area. \u00a0Not surprisingly, these ribs are absolutely wonderful, the best I’ve had outside the Santa Clara, California area. \u00a0 The galbi is served with a homemade mandu<\/strong><\/em> which is wholly unlike any other mandu I’ve ever had. \u00a0Typically mandu are made with rice paper wrappers. \u00a0Man, was this mandu fabulous!<\/p>\n

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

10 May 2024<\/strong>: Sadly many Americans don’t get past bulgogi their “explorations” of Korean cuisine. \u00a0Sure, bulgogi can be quite delicious, but it’s basically barbecue. \u00a0 By limiting themselves to a Korean dish that’s somewhat similar to an American dish, they’re doing a disservice to their taste buds. \u00a0In essence, they’re missing out on such great foods as Tteokbokki<\/strong><\/em>. \u00a0Never mind trying to say that fast three times. \u00a0Try saying it once. \u00a0Better still, order it from the K-Style menu and you might never go back to bulgogi. \u00a0That’s especially true if you’re a native New Mexican who was weaned on chile.<\/p>\n

Tteokbokki is one of the most popular Korean street foods. \u00a0This dish composed of Korean rice cakes, fish cakes<\/strong><\/a>, soup or dashi stock and gochujang. \u00a0Resembling penne pasta without the hole, they’re basically thick, chewy, soft chubby rice cake rods enrobed in a spicy-salty-slightly sweet red pepper sauce. \u00a0The gochujang and stock combine to resemble a rich red Chimayo chile. \u00a0It’s not quite as piquant, but it’s got a discernible bite. \u00a0The fish cakes actually resemble Doritos chips softened by the the gochujang (a chilaquiles type effect). \u00a0Kyong tops the dish with a sliced hard-boiled egg which adds to an already umami-rich flavor profile. \u00a0There’s only one thing wrong with this dish. \u00a0When you’ve devoured all the rice cakes, fish cakes and egg slices, you’ll probably have sauce remaining. \u00a0With the fork provided, it’s not possible to pick up that sauce. \u00a0A tortilla (yes, a tortilla) would have done the trick.<\/p>\n

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

21 September 2024<\/strong>:\u00a0 When Koreans have their photo taken, they don’t say “cheese” to form a smile.\u00a0 They say \u2018kimchiiii.”\u00a0 In Korea there are hundreds of types of kimchi.\u00a0 Kimchi is served with most meals in Korea.\u00a0 It’s such a part of the national identity that Korean scientists spent millions of dollars and many years creating kimchi that was edible in space so South Korea’s first astronaut didn’t have to live a single day without it.\u00a0 \u00a0You might think American scientists would have created pizza for astronauts to consume in space, but as a publicity stunt Pizza Hut sent a traditional style pizza with a thin crust, tomato sauce and cheese for Russian cosmonauts to eat pizza in space.<\/p>\n

When Koreans refer to kimchi, they\u2019re likely talking about baechu kimchi, the signature chili-red covered napa cabbage.\u00a0 My favorite among all kimchi is oi sobagi (kimchi cucumbers<\/strong><\/em>), a cool and refreshing any time of year treat that’s especially good in the summer.\u00a0 A mix of gochugaru, Korean salted shrimp and garlic chives are mixed with sliced cucumber.\u00a0 Unlike baechu kimchi, oi sobagi is best eaten fresh.\u00a0 A long fermentation period doesn’t give kimchi cucumbers any flavor enhancements as it does other types of kimchi.\u00a0 K-Style’s kimchi cucumbers are the very best I’ve had.<\/p>\n

\"\"
Cucumber Kimchi<\/figcaption><\/figure>\n

21 September 2024<\/strong>: The fiery red color of kimchi fried rice may intimidate diners with milksop inclinations.\u00a0 Despite the intense red, it’s not particularly spicy.\u00a0 It is, however, very flavorful–much more so than most Chinese fried rice.\u00a0 Korean fried rice is as common in Korea as Chinese fried rice is in China.\u00a0 It’s prepared in every household.\u00a0 A quintessential Korean comfort food dish, it’s not expensive to make.\u00a0 Give a Korean home cook leftover cooked rice, kimchi from the fridge and a few extra ingredients (such as gochujang and kimchi juice) and they’ll whip up some of the most delicious kimchi you’ll ever have.<\/p>\n

K-Style’s version of kimchi fried rice<\/strong><\/em> is outstanding!\u00a0 Picture stir-fried rice with scallions, carrots, green beans and corn seasoned with gochujang and kimchi juice and a fried egg (over easy) on top.\u00a0 Even this Hispanic American thinks this is fantastic comfort food.\u00a0 It’s also very filling so you’re not likely to finish it in one sitting.\u00a0 Rest easy, it’s even better when reheated.\u00a0 Flavors just seem to penetrate more deeply.\u00a0 Very few Asian restaurants in the Albuquerque area have a fried rice nearly as good.<\/p>\n

\"\"
Kimchi Fried Rice<\/figcaption><\/figure>\n

Howie “The Duke of the Duke City<\/strong><\/a>” Kaibel, erstwhile Community manager for Yelp describes K Style in his usual brilliant manner: ” This little Korean gem of an eatery is the real deal: scratch-made food, friendly service and a family run structure that cares about their customers<\/em>.”\u00a0\u00a0 He gave it five stars.\u00a0 So do I.\u00a0 Now if only I could get Gangnam Style out of my head.<\/p>\n

K Style Kitchen<\/strong>
\n6001 Winter Haven Road, N.W., Suite G
\nAlbuquerque, New Mexico<\/strong>
\n(505) 503-8699<\/span><\/a>
\nLATEST VISIT<\/strong>: 21 September 2024
\n1st VISIT<\/strong>: 7 October 2022
\n# OF VISITS<\/strong>: 6
\nRATING<\/strong>: Excellent<\/strong><\/span> – High quality dining experience; very good to excellent food, attentive service, and a well-maintained atmosphere; worth a detour.
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Mandu, Cucumber Kimchi, Bulgogi, Beef Bibimbap, Korean Pickles, Spicy Chicken (Buldak), Stir-Fried Chicken Noodles, Japchae Noodles with Beef Bulgogi, Fried Chicken Sandwich, Beef Bulgogi Sandwich, Galbi, Tteokbokki, Kimchi Fried Rice, Cucumber Kimchi
\nREVIEW #1296\u00a0<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

If you’re susceptible to the power of suggestion–especially as it pertains to ear worms (recurring tunes that involuntarily pop up and stick in your mind)–you’re probably going to hate me (or you can skip this paragraph and continue to love me). \u00a0That’s because if you do read this paragraph you’re going to be humming to yourself one of the most annoying songs of all time–Gangnam Style. \u00a0Arguably, Gangnam Style is not as annoying as La Macarena or My Humps (which Rolling Stone declared \u201cthe most annoying song ever”). The more you try to suppress Gangnam Style, the more your impetus to hum it increases, a mental process known as ironic process theory. \u00a0By the way, those most at risk for…<\/p>\n","protected":false},"author":1,"featured_media":68254,"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":[440,81,141,563],"tags":[2345,2342,2465,1112,2974,2346,1602,1110,2344,2348,2973,3468,2975,2097,4367,2341,2357,3969,2343,2347,2708,2709,3968],"class_list":["post-61650","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-korean","category-new-mexico","category-rating-excellent","tag-beef-bulgogi","tag-bibimbap","tag-boba","tag-bulgogi","tag-bulgogi-sandwich","tag-chicken-bulgogi","tag-chicken-tenders","tag-chicken-wings","tag-cucumber-kimchi","tag-family-owned-and-operated","tag-fried-chicken-sandwich","tag-galbi","tag-kapchae-noodles","tag-kimchi","tag-kimchi-fried-rice","tag-korean","tag-korean-fried-chicken","tag-kyong","tag-mandu","tag-napa-cabbage-kimchi","tag-spicy-chicken-buldak","tag-stir-fried-chicken-noodles","tag-tteokbokki"],"yoast_head":"\nK Style Kitchen - 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=61650\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"K Style Kitchen - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"If you’re susceptible to the power of suggestion–especially as it pertains to ear worms (recurring tunes that involuntarily pop up and stick in your mind)–you’re probably going to hate me (or you can skip this paragraph and continue to love me). \u00a0That’s because if you do read this paragraph you’re going to be humming to yourself one of the most annoying songs of all time–Gangnam Style. \u00a0Arguably, Gangnam Style is not as annoying as La Macarena or My Humps (which Rolling Stone declared \u201cthe most annoying song ever”). The more you try to suppress Gangnam Style, the more your impetus to hum it increases, a mental process known as ironic process theory. \u00a0By the way, those most at risk for…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=61650\" \/>\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=\"2024-09-21T06:01:49+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-01T00:12:29+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/05\/KStyle09-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=\"25 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"K Style Kitchen – Albuquerque, New Mexico\",\"datePublished\":\"2024-09-21T06:01:49+00:00\",\"dateModified\":\"2026-04-01T00:12:29+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650\"},\"wordCount\":4810,\"commentCount\":19,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/05\\\/KStyle09-scaled.jpeg\",\"keywords\":[\"Beef Bulgogi\",\"Bibimbap\",\"Boba\",\"Bulgogi\",\"Bulgogi Sandwich\",\"Chicken Bulgogi\",\"Chicken Tenders\",\"Chicken Wings\",\"Cucumber Kimchi\",\"Family Owned and Operated\",\"Fried Chicken sandwich\",\"Galbi\",\"Kapchae Noodles\",\"Kimchi\",\"Kimchi Fried Rice\",\"Korean\",\"Korean Fried Chicken\",\"Kyong\",\"Mandu\",\"Napa Cabbage Kimchi\",\"Spicy Chicken (Buldak)\",\"Stir Fried Chicken Noodles\",\"Tteokbokki\"],\"articleSection\":[\"Albuquerque\",\"Korean\",\"New Mexico\",\"Rating: Excellent\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650\",\"name\":\"K Style Kitchen - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/05\\\/KStyle09-scaled.jpeg\",\"datePublished\":\"2024-09-21T06:01:49+00:00\",\"dateModified\":\"2026-04-01T00:12:29+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/05\\\/KStyle09-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/05\\\/KStyle09-scaled.jpeg\",\"width\":2560,\"height\":1920,\"caption\":\"Kimchi Fried Rice\"},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=61650#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"K Style Kitchen – 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 Style Kitchen - 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=61650","og_locale":"en_US","og_type":"article","og_title":"K Style Kitchen - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"If you’re susceptible to the power of suggestion–especially as it pertains to ear worms (recurring tunes that involuntarily pop up and stick in your mind)–you’re probably going to hate me (or you can skip this paragraph and continue to love me). \u00a0That’s because if you do read this paragraph you’re going to be humming to yourself one of the most annoying songs of all time–Gangnam Style. \u00a0Arguably, Gangnam Style is not as annoying as La Macarena or My Humps (which Rolling Stone declared \u201cthe most annoying song ever”). The more you try to suppress Gangnam Style, the more your impetus to hum it increases, a mental process known as ironic process theory. \u00a0By the way, those most at risk for…","og_url":"https:\/\/www.nmgastronome.com\/?p=61650","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2024-09-21T06:01:49+00:00","article_modified_time":"2026-04-01T00:12:29+00:00","og_image":[{"width":2560,"height":1920,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/05\/KStyle09-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"25 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=61650#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=61650"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"K Style Kitchen – Albuquerque, New Mexico","datePublished":"2024-09-21T06:01:49+00:00","dateModified":"2026-04-01T00:12:29+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=61650"},"wordCount":4810,"commentCount":19,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=61650#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/05\/KStyle09-scaled.jpeg","keywords":["Beef Bulgogi","Bibimbap","Boba","Bulgogi","Bulgogi Sandwich","Chicken Bulgogi","Chicken Tenders","Chicken Wings","Cucumber Kimchi","Family Owned and Operated","Fried Chicken sandwich","Galbi","Kapchae Noodles","Kimchi","Kimchi Fried Rice","Korean","Korean Fried Chicken","Kyong","Mandu","Napa Cabbage Kimchi","Spicy Chicken (Buldak)","Stir Fried Chicken Noodles","Tteokbokki"],"articleSection":["Albuquerque","Korean","New Mexico","Rating: Excellent"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=61650#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=61650","url":"https:\/\/www.nmgastronome.com\/?p=61650","name":"K Style Kitchen - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=61650#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=61650#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/05\/KStyle09-scaled.jpeg","datePublished":"2024-09-21T06:01:49+00:00","dateModified":"2026-04-01T00:12:29+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=61650#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=61650"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=61650#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/05\/KStyle09-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/05\/KStyle09-scaled.jpeg","width":2560,"height":1920,"caption":"Kimchi Fried Rice"},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=61650#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"K Style Kitchen – 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\/61650","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=61650"}],"version-history":[{"count":5,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/61650\/revisions"}],"predecessor-version":[{"id":78437,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/61650\/revisions\/78437"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/68254"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=61650"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=61650"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=61650"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}