By Laura Marrich
New Perennial Favorites, Part Three—This edition of "The Dish" is devoted to established Albuquerque chefs who are stepping up to the range at new projects. Go here and here for first two installations.
Murphy’s Mule Barn
Bigger is better
By Jennifer Wohletz
There are several distinct phases that occur when you eat a chicken-fried steak. First is the anticipation. The order is placed, the tummy-tum is rumbling and 15 minutes of cooking time seems like an eternity. Second, there is elation. It’s sitting in front of you, you knock over a water glass to saw off that first bite and eat about half of the fritter as fast as possible. Then comes the “I’m-kinda-full-but-I’m-gonna-keep-going” phase. This turns into the final phase of glassy-eyed, heavy-breathing, hunched over and wondering if the last two bites will make you pass out in the car.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Green and White Teas at Fragrant Leaf Tea Boutique
An in-depth overview of the green and white teas of China. Explore the history, different styles, terroirs and crafting techniques. Learn how to use a ceramic covered cup while tasting a wide selection of teas.
Tasty Wednesday: Housemade Caramels at Los Poblanos Historic Inn & Organic Farm
Health by Chocolate at Vessel HealthMore Recommended Events ››