Dec 17 - 23, 2009 

The Cube makes a cool cup of strawberry mousse.
Sergio Salvador salvadorphoto.com

Restaurant Review

The Cube

Memphis-style barbecue without borders

By Ari LeVaux

Barbecue is supposed to be served on paper plates, washed down with Kool-Aid or Coke, and found in restaurants dingy enough to prove their authenticity yet clean enough that you don’t fear for your health.

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Food Quiz

By Maren Tarro

The Great Mex-Vex

It’s time to stop branding every tortilla-based dish created as “Mexican” and show a little respect. Much of what we’re served in stateside Mexican restaurants would hardly be recognized in Mexico. Foods do cross over international borders and state lines, and truly “authentic” cuisine is difficult to define anymore, but c’mon. There’s no reason to lump together distinct culinary traditions like Mexican, New Mexican, Tex-Mex and Cal-Mex.

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