{"id":68778,"date":"2024-11-16T00:01:43","date_gmt":"2024-11-16T06:01:43","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=68778"},"modified":"2026-04-06T14:22:34","modified_gmt":"2026-04-06T20:22:34","slug":"herencia-albuquerque-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=68778","title":{"rendered":"Herencia – Albuquerque, New Mexico"},"content":{"rendered":"
\n
\"\"
Herencia Parrilla Grill on Montgomery Just East of Juan Tabo<\/figcaption><\/figure>\n

When he founded Los Equipales<\/strong><\/a> in 1996, restaurant impresario Henrique Valdovinos admitted “I wouldn’t have tried this ten years ago, but I think people are ready for it.<\/em>”\u00a0 As recently as a quarter-century ago, two types of Mexican restaurants existed across the fruited plain.\u00a0 Most common were those sharing reciprocal expectations with diners who expected and received such stereotyped “Mexican” food as fajitas; hard-shelled tacos filled with ground beef, cheese, lettuce and sour cream; chiles rellenos made with bell peppers and enough yellow cheese to clog a dinosaur’s arteries.\u00a0 Denizens under the spacious skies didn’t know any better and enjoyed the watered down versions of the real deal.\u00a0 This “Mexican” food became mainstream.<\/p>\n

\"\"
The Colorful Dining Room<\/figcaption><\/figure>\n

The other type of Mexican food restaurants might best be catgorized as “Mexican restaurants for Mexican people.”\u00a0 These restaurants didn’t offer “dumbed down” cuisine and were primarily (though not exclusively) frequented by scions of Montezuma.\u00a0 Among those which caught on across dining demographics were mariscos restaurants offering Mexican seafood options.\u00a0 None of the ubiquitous and mostly shuttered chains (Chi Chi’s, Don Pablo’s, Pancho’s, El Torrito, etal)\u00a0 served seafood.\u00a0 \u00a0Mexican mom-and-pop restaurants began sprouting and having success by serving the foods enjoyed by Mexican families.<\/p>\n

When he launched Los Equipales, Henrique Valdovinos hoped to “awaken the American palate to the true taste of Mexico.<\/em>”\u00a0 \u00a0Los Equipales served manjares del mar, seafood delicacies from the bounteous waters of coastal Mexico and traditional entrees from Old Mexico.\u00a0 Los Equipales celebrated the diverse cuisine of Mexico\u2019s various regions by offering specialties unique to those regions for two week periods.\u00a0 Specialty dishes from each of Mexico\u2019s 31 states were featured periodically to keep the menu fresh and interesting.\u00a0 \u00a0It’s conceivable that Los Equipales would still be around had the restaurant stayed true to its traditional formula.\u00a0 Instead, the family which took over the restaurant changed things up.<\/p>\n

\"\"
Trio of Salsas with Corn Tortillas<\/figcaption><\/figure>\n

Chef Valdovinos, a grizzled veteran who helped pioneer Mexican cuisine authenticity in Albuquerque, doesn’t plan on compromising the integrity of authentic Mexican cuisine at Herencia, the Northeast Heights restaurant he launched in September, 2024.\u00a0 \u00a0Herencia, a Spanish word with two related meanings–heritage and inheritance–is very important to the chef.\u00a0 Herencia is based on the rich legacy of his family in Mexico.\u00a0 That legacy is depicted on colorful murals on the east- and west-facing walls of the restaurant where his mother and grandmother are displayed among the colorful floral tapastry.\u00a0 Chef Valdovinos credits their influence on his cooking style which has been honed in more than fifty years of restaurant service.<\/p>\n

Recipes passed down through generations are the hallmark of Herencia’s menu which focuses on the cuisine served in Mexico City, Guadalajara and Mazatl\u00e1n.\u00a0 \u00a0Having been raised in a modest environment on a diet of simple food, the talented chef has admittedly embellished some of those recipes while staying true to family traditions.\u00a0 Save for the choco flan, the menu is one-hundred percent gluten-free.\u00a0 Heirloom corn is used on the corn tortillas which are made from scratch as are salsas, moles, chorizos and even pickled jalape\u00f1os.\u00a0 Chef Valdovinos proudly boasts that virtually everything on the menu is created at the restaurant.<\/p>\n

\"\"
Assorted Mini Tacos<\/figcaption><\/figure>\n

Herencia is located on the northeast corner of Montgomery and Juan Tabo, occupying the space which housed Zorba’s Fine Greek Dining<\/strong><\/a> from 2010 through 2023.\u00a0 Vestiges of the space’s previous tenant are nowhere to be found.\u00a0 Nor are some of the stereotypical trappings diners often associate with Mexican restaurants.\u00a0 By any standard, Herencia offers an upscale experience.\u00a0 That upscale experience is reflected in the personable service, embracing ambiance and a menu different from what many might believe to be Mexican.\u00a0 Chef Valdovinos is a peripatetic presence at Herencia, visiting every table to ensure guests are enjoying their experience.\u00a0 As much as restaurant volume will permit, he may even open the door for you to enter and exit the space.<\/p>\n

As you peruse the lunch or dinner menu, your server will ferry over a trio of salsas and wedge-shaped corn tortillas<\/strong><\/em>.\u00a0 Heritage corn gives the corn tortillas a pronounced fresh corn flavor.\u00a0 You can fold the tortillas into “New Mexican spoons” and scoop up the salsas or dip them.\u00a0 One salsa<\/strong><\/em> is fashioned from three dried chiles–pasilla, guajillo and ancho–which serve as the base for Herencia’s mole.\u00a0 A tangy tomatillo salsa and a “salsa ranchera” (made with roasted vegetables) make up the complimentary trio.\u00a0 Other salsas are served with entrees.<\/p>\n

\"\"
Carne en su Jugo<\/figcaption><\/figure>\n

While most of us recognize the term “bocadillo” as the Spanish term for a sandwich, Herencias bocadillos menu lists three appetizer type dishes.\u00a0 Among them are assorted mini tacos<\/strong><\/em>, mini street tacos which showcase the corn tortillas on which those tacos are constructed.\u00a0 Though they may be mini, the flavors of these tacos is gigantic.\u00a0 You’ll instantly recognize the carne asada, marinated grilled beef taco sprinkled with queso fresco.\u00a0 It’s on par with the carne asada taco at Rio Tacos<\/strong><\/a> which means it’s “best of the city” caliber.\u00a0 My other favorite was the carne en su jugo (literally meat in its juices) taco, moist shredded beef seasoned to perfection.\u00a0 Pollo a las brazas (grilled chicken with garlic, lime and pasilla butter) and pork al pastor make up the other two.<\/p>\n

As an entree, the aforementioned carne en su jugo is even better than enjoying the juicy meat in a taco.\u00a0 Carne en su jugo<\/strong><\/em> is a dish native to Guadalajara.\u00a0 Chef Valdovinos simmers top round beef in a tomatillo broth, shreds the beef and serves it with two type of whole beans.\u00a0 It may sound like a simple creation, but this dish is wonderful.\u00a0 Think comfort food wonderful.\u00a0 It’s a heart- and soul-warming dish you’ll crave every time the temperature drops.\u00a0 Carne en su jugo is served with three salsas, limes and a ramekin of onions with cilantro and a basket of fresh corn tortillas.\u00a0 It has only one fault–the bowl should be refilled two or three times.<\/p>\n

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

My carnivorous bride looked no further on the menu than the costilla de res<\/strong><\/em> (thin ribeye grilled and painted with guajillo and red mole sauces served with poblano pepper rice and fresh vegetables).\u00a0 \u00a0Costilla de res translates to beef rib, though the ribeye comes from a piece of the rib section sliced into a smaller portion.\u00a0 Because the rib is tucked into an area of the cow that doesn’t do much work, ribeye is an utterly delicious steak.\u00a0 Depicted above is the costilla de res as described on the menu.\u00a0 My Kim, who thinks ketchup is piquant, sent it back and enjoyed the ribeye sans sauces.\u00a0 \u00a0Aaargh!\u00a0 Admittedly the ribeye was absolutely delicious, but I can only dream about those sauces.<\/p>\n

For dessert, Herencia offers four types of flan:\u00a0 cheese flan, pecan caramel flan, arroz con leche flan, coconut flan and a choco flan all served with housemade whipped cream.\u00a0 The choco flan<\/strong><\/em> is the only item on the menu that actually has gluten on it because of the chocolate cake.\u00a0 The marriage of chocolate cake and flan is made in a celestial kitchen.\u00a0 Topped with fresh strawberries, blueberries and blackberries and drizzled with caramel, it’s a memorable dessert.\u00a0 My Kim only thought she didn’t like flan.\u00a0 She thoroughly enjoyed this uniquely delicious flan though she indicated she’s looking forward to the planned future introduction of mango flan.<\/p>\n

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

In the May, 2025 edition of Albuquerque The Magazine, “Hot Plate” awards were accorded to “the hottest (and coolest) food and drink options across the metro area, from well-known establishements to up-and-coming eateries.” Chef-Owner Henrique Valdovinos earned a Hot Plate Award for the legacy he honors. The magazine indicated “Chef Valdovinos shares the story of his family with each dish.\u00a0 Wheter it’s pulling out pictures of relatives when he stops by a table, or simply pointing to a mural of his main mom inside the restaurant, Herencia honors that legacy.<\/i>”<\/p>\n

Herencia Parrilla Grill is a welcome departure from the days in which watered down Mexican restaurants fed throngs who didn’t know better. Welcome back Chef Valdovinos.<\/p>\n

Herencia Parrilla Grill<\/strong>
\n11225 Montgomery Blvd., N.E., Suite D
\nAlbuquerque, New Mexico<\/strong>
\n(505) 292-3776
\nWebsite<\/strong> | Facebook Page<\/strong>
\nLATEST VISIT<\/strong>: 16 November 2024
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$$
\nBEST BET<\/strong>: Chocoflan, Assorted Mini Tacos, Carne En Su Jugo, Costilla de Res
\nREVIEW #1432<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

When he founded Los Equipales in 1996, restaurant impresario Henrique Valdovinos admitted “I wouldn’t have tried this ten years ago, but I think people are ready for it.”\u00a0 As recently as a quarter-century ago, two types of Mexican restaurants existed across the fruited plain.\u00a0 Most common were those sharing reciprocal expectations with diners who expected and received such stereotyped “Mexican” food as fajitas; hard-shelled tacos filled with ground beef, cheese, lettuce and sour cream; chiles rellenos made with bell peppers and enough yellow cheese to clog a dinosaur’s arteries.\u00a0 Denizens under the spacious skies didn’t know any better and enjoyed the watered down versions of the real deal.\u00a0 This “Mexican” food became mainstream. The other type of Mexican food restaurants…<\/p>\n","protected":false},"author":1,"featured_media":68784,"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":[440,57,141,5647],"tags":[4495,4494,4496,4492,4493,4491,4497,4490,780],"class_list":["post-68778","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-albuquerque","category-mexican","category-new-mexico","category-rating-n-r","tag-assorted-mini-tacos","tag-carne-en-su-jugo","tag-chocoflan","tag-corn-tortillas","tag-costilla-de-res","tag-henrique-valdovinos","tag-los-equipales","tag-parrilla-grill","tag-salsa"],"yoast_head":"\nHerencia - 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=68778\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Herencia - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"When he founded Los Equipales in 1996, restaurant impresario Henrique Valdovinos admitted “I wouldn’t have tried this ten years ago, but I think people are ready for it.”\u00a0 As recently as a quarter-century ago, two types of Mexican restaurants existed across the fruited plain.\u00a0 Most common were those sharing reciprocal expectations with diners who expected and received such stereotyped “Mexican” food as fajitas; hard-shelled tacos filled with ground beef, cheese, lettuce and sour cream; chiles rellenos made with bell peppers and enough yellow cheese to clog a dinosaur’s arteries.\u00a0 Denizens under the spacious skies didn’t know any better and enjoyed the watered down versions of the real deal.\u00a0 This “Mexican” food became mainstream. The other type of Mexican food restaurants…\" \/>\n<meta property=\"og:url\" content=\"https:\/\/www.nmgastronome.com\/?p=68778\" \/>\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=\"2024-11-16T06:01:43+00:00\" \/>\n<meta property=\"article:modified_time\" content=\"2026-04-06T20:22:34+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/11\/Herencia05b-scaled.jpeg\" \/>\n\t<meta property=\"og:image:width\" content=\"2560\" \/>\n\t<meta property=\"og:image:height\" content=\"2006\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/jpeg\" \/>\n<meta name=\"author\" content=\"Gil Garduno\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Gil Garduno\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"8 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\\\/\\\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#article\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778\"},\"author\":{\"name\":\"Gil Garduno\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#\\\/schema\\\/person\\\/423b9c3eeeb199e43ab4f1f584fa67bf\"},\"headline\":\"Herencia – Albuquerque, New Mexico\",\"datePublished\":\"2024-11-16T06:01:43+00:00\",\"dateModified\":\"2026-04-06T20:22:34+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778\"},\"wordCount\":1462,\"commentCount\":7,\"publisher\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#organization\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/Herencia05b-scaled.jpeg\",\"keywords\":[\"Assorted Mini Tacos\",\"Carne en su Jugo\",\"Chocoflan\",\"Corn Tortillas\",\"Costilla de Res\",\"Henrique Valdovinos\",\"Los Equipales\",\"Parrilla Grill\",\"Salsa\"],\"articleSection\":[\"Albuquerque\",\"Mexican\",\"New Mexico\",\"Rating: N\\\/R (Not Rated)\"],\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"CommentAction\",\"name\":\"Comment\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#respond\"]}]},{\"@type\":\"WebPage\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778\",\"name\":\"Herencia - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog\",\"isPartOf\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#primaryimage\"},\"image\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#primaryimage\"},\"thumbnailUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/Herencia05b-scaled.jpeg\",\"datePublished\":\"2024-11-16T06:01:43+00:00\",\"dateModified\":\"2026-04-06T20:22:34+00:00\",\"breadcrumb\":{\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#breadcrumb\"},\"inLanguage\":\"en-US\",\"potentialAction\":[{\"@type\":\"ReadAction\",\"target\":[\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778\"]}]},{\"@type\":\"ImageObject\",\"inLanguage\":\"en-US\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#primaryimage\",\"url\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/Herencia05b-scaled.jpeg\",\"contentUrl\":\"https:\\\/\\\/www.nmgastronome.com\\\/wp-content\\\/uploads\\\/2024\\\/11\\\/Herencia05b-scaled.jpeg\",\"width\":2560,\"height\":2006},{\"@type\":\"BreadcrumbList\",\"@id\":\"https:\\\/\\\/www.nmgastronome.com\\\/?p=68778#breadcrumb\",\"itemListElement\":[{\"@type\":\"ListItem\",\"position\":1,\"name\":\"Home\",\"item\":\"https:\\\/\\\/www.nmgastronome.com\\\/\"},{\"@type\":\"ListItem\",\"position\":2,\"name\":\"Herencia – 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":"Herencia - 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=68778","og_locale":"en_US","og_type":"article","og_title":"Herencia - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","og_description":"When he founded Los Equipales in 1996, restaurant impresario Henrique Valdovinos admitted “I wouldn’t have tried this ten years ago, but I think people are ready for it.”\u00a0 As recently as a quarter-century ago, two types of Mexican restaurants existed across the fruited plain.\u00a0 Most common were those sharing reciprocal expectations with diners who expected and received such stereotyped “Mexican” food as fajitas; hard-shelled tacos filled with ground beef, cheese, lettuce and sour cream; chiles rellenos made with bell peppers and enough yellow cheese to clog a dinosaur’s arteries.\u00a0 Denizens under the spacious skies didn’t know any better and enjoyed the watered down versions of the real deal.\u00a0 This “Mexican” food became mainstream. The other type of Mexican food restaurants…","og_url":"https:\/\/www.nmgastronome.com\/?p=68778","og_site_name":"Gil's Thrilling (And Filling) Blog","article_author":"https:\/\/www.facebook.com\/nmgastronome\/","article_published_time":"2024-11-16T06:01:43+00:00","article_modified_time":"2026-04-06T20:22:34+00:00","og_image":[{"width":2560,"height":2006,"url":"http:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/11\/Herencia05b-scaled.jpeg","type":"image\/jpeg"}],"author":"Gil Garduno","twitter_misc":{"Written by":"Gil Garduno","Est. reading time":"8 minutes"},"schema":{"@context":"https:\/\/schema.org","@graph":[{"@type":"Article","@id":"https:\/\/www.nmgastronome.com\/?p=68778#article","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/?p=68778"},"author":{"name":"Gil Garduno","@id":"https:\/\/www.nmgastronome.com\/#\/schema\/person\/423b9c3eeeb199e43ab4f1f584fa67bf"},"headline":"Herencia – Albuquerque, New Mexico","datePublished":"2024-11-16T06:01:43+00:00","dateModified":"2026-04-06T20:22:34+00:00","mainEntityOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=68778"},"wordCount":1462,"commentCount":7,"publisher":{"@id":"https:\/\/www.nmgastronome.com\/#organization"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=68778#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/11\/Herencia05b-scaled.jpeg","keywords":["Assorted Mini Tacos","Carne en su Jugo","Chocoflan","Corn Tortillas","Costilla de Res","Henrique Valdovinos","Los Equipales","Parrilla Grill","Salsa"],"articleSection":["Albuquerque","Mexican","New Mexico","Rating: N\/R (Not Rated)"],"inLanguage":"en-US","potentialAction":[{"@type":"CommentAction","name":"Comment","target":["https:\/\/www.nmgastronome.com\/?p=68778#respond"]}]},{"@type":"WebPage","@id":"https:\/\/www.nmgastronome.com\/?p=68778","url":"https:\/\/www.nmgastronome.com\/?p=68778","name":"Herencia - Albuquerque, New Mexico - Gil's Thrilling (And Filling) Blog","isPartOf":{"@id":"https:\/\/www.nmgastronome.com\/#website"},"primaryImageOfPage":{"@id":"https:\/\/www.nmgastronome.com\/?p=68778#primaryimage"},"image":{"@id":"https:\/\/www.nmgastronome.com\/?p=68778#primaryimage"},"thumbnailUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/11\/Herencia05b-scaled.jpeg","datePublished":"2024-11-16T06:01:43+00:00","dateModified":"2026-04-06T20:22:34+00:00","breadcrumb":{"@id":"https:\/\/www.nmgastronome.com\/?p=68778#breadcrumb"},"inLanguage":"en-US","potentialAction":[{"@type":"ReadAction","target":["https:\/\/www.nmgastronome.com\/?p=68778"]}]},{"@type":"ImageObject","inLanguage":"en-US","@id":"https:\/\/www.nmgastronome.com\/?p=68778#primaryimage","url":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/11\/Herencia05b-scaled.jpeg","contentUrl":"https:\/\/www.nmgastronome.com\/wp-content\/uploads\/2024\/11\/Herencia05b-scaled.jpeg","width":2560,"height":2006},{"@type":"BreadcrumbList","@id":"https:\/\/www.nmgastronome.com\/?p=68778#breadcrumb","itemListElement":[{"@type":"ListItem","position":1,"name":"Home","item":"https:\/\/www.nmgastronome.com\/"},{"@type":"ListItem","position":2,"name":"Herencia – 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\/68778","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=68778"}],"version-history":[{"count":12,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/68778\/revisions"}],"predecessor-version":[{"id":70415,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/posts\/68778\/revisions\/70415"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=\/wp\/v2\/media\/68784"}],"wp:attachment":[{"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=68778"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=68778"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.nmgastronome.com\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=68778"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}