El Zarandeado pays off
A gray snapper is split down the middle so perfectly and precisely that, after the spine is removed, the fish lies flat, flatter than any flounder. It’s arranged skin-side down with nothing but white flesh exposed, then covered in onions and a creamy, mustardy chile sauce before it’s baked into something you’ve never seen or tasted before.
Eating the City
Your new food editor checks in
I believe that food writing is never just about food. A region's cuisine is a reflection of that region itself.
Legs and Eggs: A Drag Brunch Extravaganza
Enjoy a special, elegantly curated brunch menu featuring comedy and musical performances by Albuquerque's finest drag entertainers. Reservations recommended.
Rebel Donut Beer Pairing
Featuring four of Rebel Donuts' most famous recipes paired with some favorite beers on tap.