4/5 Raz & Imbri P. 5 years ago on Google
We
went
in
starving.
You
see,
we
had
already
hiked
City
of
Rocks
State
Park,
driven
about
200
miles
to
see
interesting
sites,
and
put
an
extra
couple
miles
on
our
feet
looking
for
hidden
objects.
We
rolled
into
Deming
in
that
generally
slow
set
of
hours
between
lunch
and
dinner
rushes,
and
pulled
up
to
the
outside
of
the
building.
You
could
smell
the
undeniable
aroma
of
grilling
meat
and
roasting
chile
from
the
parking
lot,
which
only
added
to
our
appetites.
We
were
seated
relatively
quickly
in
the
small
dining
room,
where
only
one
other
table
was
occupied.
There
was
a
party
of
10
at
that
table,
but
they
looked
well
settled
in
so
we
thought
nothing
of
it.
The
singular
waitress
came
and
took
our
drink
order,
then
wandered
off,
and
we
discussed
options.
She
wandered
back
moments
later
with
some
truly
wonderful
chips
and
salsa,
but
we
had
not
quite
settled
our
debate
yet,
so
we
asked
for
one
more
minute.
That
minute
turned
into
10,
and
another
group
came
in,
were
seated,
and
full
drink
and
dinner
orders
taken
before
we
were
able
to
flag
down
the
waitress
again.
Raz
ordered
a
steak,
and
insisted
I
get
the
Churrasco
Plate
for
two.
I
knew
that
was
far,
far
too
much
food,
but
I
wasn't
going
to
debate
any
further
when
the
Waitress
finally
graced
our
table
again.
Then
the
wait
began
in
earnest.
My
phone
had
been
dangerously
low
on
batteries
when
I'd
come
through
the
door,
so
occupying
myself
with
games
was
right
out,
and
both
Raz
and
I
had
reached
the
point
of
hangry,
so
conversation
was
also
right
out.
We
took
turns
strolling
the
isles
of
the
little
market
that
also
shares
the
building
with
the
butcher
and
the
restaurant.
I'd
probably
have
had
time
to
review
the
entire
trip
and
post
it
had
I
both
battery
power
and
mental
focus
during
that
seemingly
interminable
wait.
Every
second
seemed
worth
it,
though,
when
I
sank
my
teeth
into
the
first
strips
of
grilled,
seasoned
beef.
Raz's
steak
was
perfectly
done
and
the
beefiness
was
perfectly
complemented
by
salt,
pepper,
and
a
light
smokiness.
In
addition
to
the
beef,
my
churrasco
included
marinated,
grilled
pork
and
chicken,
and
grilled
sausage
and
vegetables.
Every
last
bit
of
it
was
perfection
in
the
mouth,
tender
and
savory
and
smoky,
with
faintly
crisped
and
charred
edges
that
added
depth
to
the
overall
flavor.
Even
having
been
hungry
enough
to
tackle
the
cow
in
the
field
and
start
eating
it
before
cooking,
the
both
of
us
couldn't
finish
the
steak
and
churrasco,
but
what
packed
down
into
the
cooler
for
a
midnight
snack
was
barely
a
quarter
of
the
churrasco's
original
portion,
and
no
steak
remained
at
all.
We're
likely
to
come
back
next
time
we
are
in
Deming,
and
we'll
see
if
the
wait
is
eliminated
so
that
we
can
give
a
fifth
star.