Shucks! We Got Oysters
By Mina Yamashita
If you’re an East, West or Gulf Coastian homesick for good, fresh bivalve mollusks, weep no more. Suddenly Albuquerque is full of them. On the other hand, if you’re put off by the idea of eating this viscous morsel, I urge you to give it a try. It’s an acquired taste, but not so different from indulging in good sashimi at your favorite sushi bar or a well-made ceviche.
Food for Thought
Spicy Thirst Destruction
A homemade paleta that’s perfect for spring
By Ari LeVaux
I ordered my first mangoneada because I thought it sounded vaguely like mango-lemonade, which seemed perfect on a warm day. Better Spanish speakers may have realized the word refers to an unscrupulous use of power, like graft or bribery. With my first slurp I began to see why. Mangoneadas are powerful and desirable. On a sunny day, you could bribe Satan with one.
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Superfoods Cooking Class at Pueblo Harvest Café
Executive Chef David Ruiz guides participants through the principles of healthy home-cooking with as much emphasis on flavor as on the benefits of so-called “superfood” ingredients.
Savory Saturday: Artisanal Salami and Cheese at Los Poblanos Historic Inn & Organic Farm
Coffee Tasting at Prosum RoastersMore Recommended Events ››