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Dance in Bowie’s Pants TONIGHT
“In the ’70s, rock and roll flew an intergalactic cruise ship to the planet Glitter and mined its three moons—Pleasure, Androgyny and Polyester. Its captains were the likes of Ziggy Stardust, The Sweet, Slade, Queen, Elton John, the New York Dolls, T. Rex and the cast of The Rocky Horror Picture Show.”
—Jessica Cassyle Carr, music editor
This very eve, we seek to glam rock with you at our annual pre-Pride dance party. The New Mexico titleholders will perform, and DJs Cassyle, Tahnee and Nicolatron will spin you to the moon. Plus, there will be sparkly cupcakes from Rebel Donut, and free snaps from Photobooth Rentals of New Mexico. Silver unitards encouraged.
Hot damn, it’s bound to be sweaty this week as Albuquerque Pride 2012 kicks off. Temperatures could soar over 100 degrees on Saturday when the crowning festivities take over the city. The better to glue your glitter with, my pretty!
From the bravery of Stonewall rioters to the chief pro-Prop 8 witness reversing his stance on Friday, there are countless shining moments of LGBTQ history to celebrate. With that in mind, the Alibi and Albuquerque Pride proudly extend a sparkle-laden Group Hug to start the revelry off right.
Exclamatory particulars of the Pre-Pride Glam Dance Party:
Wednesday, June 27 (Tomorrow!)
18+ welcome, but you must be 21 to drink. (Don’t forget your ID!)
Lotus nightclub, 211 Gold SW.
A mere $5 gets you in the door.
DJs Tahnee, Nicolatron and Cassyle will spin disco / electro / glam hits to whirl your Disco Queen into a frenzy. Rebel Donuts’ sugar wizardry will have her licking glitter frosting off your face. Hotpants, shiny jumpsuits, towering collars, feathered hair, space oddities—all mightily encouraged.
Three choice taco recipes
We ran a web contest soliciting top taco recipes from readers. The winners get tickets to our Taco USA party tonight at El Pinto, which stars Al hurricane and ¡Ask a Mexican! columnist Gustavo Arellano. It also stars free tacos.
Here are three winners’ recipes!
Tacos de Papafrom Jaque Fragua
1 tbsp. finely chopped cilantro
1/2 tsp. dried oregano
1/2 tsp. sugar
2 ripe tomatoes, cored
2 red jalapeños, stemmed
1 clove garlic, smashed, plus 2 cloves, minced
1 tbsp. unsalted butter
1 lb. russet potatoes, peeled
2 tsp. kosher salt
1 tsp. freshly ground black pepper, plus more to taste
1 tsp. ground cumin
1/2 cup canola oil
18 corn tortillas
thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving
Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside.
Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.
Veggie Tacofrom Angela Mitchell, who writes: “Who says you need meat tacos?!?!”
1 can (~16 oz) pinto beans, drained
1 can (~16 oz) black beans, drained
1 small onion, finely chopped
1 stalk celery, finely chopped
1 green pepper, chopped
1 jalapeño pepper, minced (remove the seeds if you don’t want your tacos to be spicy)
1 fresh clove of garlic, minced
1 tablespoon olive oil
5 tablespoons of chunky salsa
1/2 teaspoon chili powder (increase or decrease amount to adjust spice level)
1/2 teaspoon cumin powder (optional)
1/2 teaspoon ground coriander (optional)
8 corn hard taco shells
1 fresh tomato, chopped (topping)
shredded iceberg lettuce (topping)
1 can (~6 oz) black olives, chopped (topping)
shredded monterey jack cheese (topping)
salsa or hot sauce (topping)
fresh cilantro, chopped (topping)
sour cream (topping)
spanish rice (side)
refried beans (side)
Pre-heat the over to 325 degrees F (for the taco shells later on).
Heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the chopped onion, celery, green pepper, jalapeño, and garlic to the frying pan. Cook this until all the veggies are done to the level you prefer.
Next, take the drained pinto and black beans and add them to the frying pan along with the spices and a few spoonfuls of salsa.
Mix together all of the ingredients that are now in the frying pan and cook over medium heat until everything is all heated up (be careful not to overcook since the veggies should already be just about done).
Place your corn taco shells on a baking pan and bake them in the oven (which should already be heated to 325 degrees F) for about 5 minutes.
Remove the shells from the oven, let them cool off a little bit, then add the cooked vegetarian taco filling.
Top your tacos with any of the optional vegetarian taco toppings above such as fresh tomato, black olives, monterey jack cheese, hot sauce, fresh cilantro and/or sour cream.
Serve with a side of refried beans and rice.
Enjoy your vegetarian tacos!
Roasted Chicken Tacosfrom Jessika Velasquez
6 tomatillos, husked, washed and grilled until blackened
1 serrano, grilled until blackened
1/2 small red onion coarsely chopped
2 cloves garlic coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco.
Fold the tortillas in half serve immediately.
The godfather of New Mexico music
Back in the day, Al Hurricane hit the road and played with the likes of Fats Domino and Marvin Gaye. But he's firmly rooted in Albuquerque, where he raised his seven kids.
We're so glad to have Mr. Hurricane play our Taco USA party tonight at El Pinto. Read up on the legend in this week's music article, "Sigue Cantando."
Details on the show and half-price tickets can be found at alibi.com/tacousa.
Ticket giveaway to tomorrow’s taco party!
The first 10 people to email email@example.com with their favorite taco recipe get a free pair of tickets to tomorrow’s Taco USA bash. The legendary Al Hurricane will take the stage at El Pinto, along with ¡Ask a Mexican! columnist Gustavo Arellano.
The festivities will last from 6 p.m. to 9 p.m. and include a free taco bar, queso, chips and salsa.
You do not have to come pick up your free tickets. Instead, they’ll await you at will call. If you miss out on the free tickets, go to alibi.com/tacousa where they’re half-price.
¡Half-price! tix to see Al Hurricane and Gustavo Arellano
Right now, you can buy entry into the Alibi’s Taco USA party at El Pinto for only $12.50. The legendary Al Hurricane and his big band will take the stage. ¡Ask a Mexican! columnist Gustavo Arellano will talk about his new book on tacos. Plus, there will be free tacos, queso, salsa and chips.
The party is Wednesday! Get your tickets at alibi.com/tacousa.
Jess Ruby / Firebrand Photography
A lovely Spring Social
Yesterday’s mini-snow was preceded by a peek at real N.M. spring—days of blissful warmth with little wind.
On such a day, fine folks gathered at Launchpad for a psychedelic picnic. There was much rejoicing. The place looked the best I’ve ever seen it, thanks to the handywork of Bee Bee the Clown, Marya Errin Jones and Tahnee Udero.
Stay tuned for the next Alibi Group Hug event: The legendary Al Hurricane and ¡Ask a Mexican! columnist Gustavo Arellano and El Pinto on Wednesday, April 18.
Lots of kissing in the photo booth
New Year’s Eve ushers in bright-eyed optimism—and lots of lip-locking.
As I perused the photos from the Alibi’s New Year’s Eve party, I felt sure that most everyone got a smooch—or at least a peck on the cheek—as we collectively told 2011 to hit the road. But I didn’t want to publish bajillions of besos like some kind of creep. Instead, here’s a sampling of the hijinks that went on in there.
Special thanks to Photo Booth Rentals of New Mexico. They’re really nice folks.
Free food from Monroe’s at the Alibi’s New Year’s Eve party
Monroe’s on Lomas is a regular late-breakfast/early-lunch spot for me. It’s the chile that draws me.
We’ll have enchiladas, tamales, beans, rice, and chips and salsa from Monroe’s at the Launchpad on Saturday. Get there early, because it’s first come, first served. If you show up at 8 p.m. when the doors open, you can chow down and get down to the tunes of soul spinner DJ Tahnee. She’s got a fantastic collection of vinyl that includes early rock ‘n’ roll, soul, funk and more.
Stick around for this dancing shoe-friendly lineup, listed here from first to last:
5 Star Motelles (’60s girl group revival)
Cowboys and Indian (rockabilly)
The Blue Hornets (ska)
We’ll toast the new year with champagne at midnight, and you’ll have free use of the photo booth from Photo Booth Rentals of New Mexico all night long.
What are you doing on New Year’s Eve?
We’re throwing a winter ball, and it’s going to be pretty boss. You should come! Dust off your formal wear and dancing shoes.
The Blue Hornets (ska)
Cowboys and Indian (rockabilly)
5 Star Motelles (’60s girl group revival)
DJ Tahnee (funky soul)
8 p.m. on Saturday, Dec. 31, at Launchpad. 21+
There will be a champagne toast at midnight.
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