I'm happy to report that Wrangler's (Fifth Street and Lead), a cherry of an inexpensive Downtown breakfast and lunch spot, has been approved for their liquor license--They've already added a small, umbrella-shaded patio to the front of the restaurant and hope to begin a dinner service with beer and wine later this week. They also have plans to open for dinner on the weekends with hours that compete for the bar crowd, until 1 or 2 a.m. Call 842-1600 for an update.

“I’m a subversive,” declares Dr. Marion Nestle, author of the new book, What to Eat. Dr. Nestle, a professor of nutrition and public health, voiced her comments this week in Albuquerque at the Fourth Annual UNM Obesity Symposium.

Tabatha Roybal

Meals that will complete you

I have a confession to make about Mexican food. I am originally from the Midwest (gasp) and I have always loved that region’s version of Mexican food (gasp again). I grew up cooking and eating what residents of New Mexico might charitably refer to as “Tex-Mex”-style food, the characteristics of which include enchilada sauce, black olives and massive quantities of sour cream. Nothing made me happier as a kid than for my dad to declare it taco night, because that meant rows of crunchy Old El Paso taco shells, mountains of refried beans out of those little yellow cans and Mexican rice loaded with tomatoes, bell peppers and that strangely intoxicating vinegary taste. We even had “fiesta corn” (translation: bell peppers mean fiesta). Stop gasping now; you may get brain damage and I could be blamed.

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