Alibi V.18 No.36 • Sept 3-9, 2009 

Ask Ari

Dear Ari,

In honor of tomato season, I've been experimenting with various forms of the BLT. I've tried adding avocado, hot peppers, cheese, ranch dressing, mustard and other logical players. Do you have any words of wisdom in this department?

—BLTrainer

Well yes, I do have a few thoughts on the BLT. First and foremost, the BLT is nothing without mayo, which interacts with the tomato in a very special way. And my preferred premade mayo is actually fake mayo: grapeseed oil Vegenaise, made by Earth Island.

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Carne adovada and eggs (with a side of “potato’s”)
Sergio Salvador salvadorphoto.com

Restaurant Review

Quesada's New Mexican Restaurant

Magically delicious

Imagine for a moment that New Mexico is a sovereign land—a nation similar to the state we inhabit, but one that evolved strictly by its own devices, with no meddling from outsiders. It would be a place with its own official dictionary, wherein “Christmas” is formalized as a verb with several conjugated forms, as in: I would have Christmased my enchiladas, but August is such a green month.

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Chowtown Restaurant Guide

At some point down the line Thai food became synonymous with comfort food for me. It was my family’s favorite dining out cuisine when I was young, and now I have a lot of good nostalgia wrapped up in the smell of lemongrass and curry. Tom kha gai, papaya salad and pad see ew are my go-to orders when I’m sick or just craving something warming and familiar, so I’ve visited most of the Thai spots in town to find some of my favorites of each. That GrubHub bill is getting a little out of control at this point, honestly.

Here’s a few of my favorite spots to order Thai in the Duke City. May they bring you many spicy tears and great evenings.