Alibi V.13 No.2 • Jan 8-14, 2004 

Chewing the Fat

Richard Agee on His New Menu at Atomic Cantina

Yeah, it's a bar ... but with food that's not “bar food”

When Richard Agee isn't dropping off copies of this paper at a location near you he is the man behind the menu at Atomic Cantina (315 Gold SW, 242-2200). I got him to take a few minutes out of his morning to talk with us about cooking, girls and white truffles.

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Gastrological Forecast

Why do we anticipate the holidays with such excitement when so many of us barely endure them without complete breakdowns? Sure, holidays are great for kids, what with hordes of relatives around to spoil them with sweets, lax enforcement of the rules and heaps of presents. And frankly, holidays are largely cake for menfolk too. Sure is tough keeping that La-Z-Boy warm, huh Grandpa? Meanwhile we ladies are making up spare beds (with extra pillows!), filling the fridge with bizarre requests (diet decaf Coke with lemon?) and working desperately to avoid the path of oncoming emotional shitstorms (“If you'd given me what I really wanted for Christmas you would have cleaned your house.”) On top of all that we do the menu planning, shopping and cooking, too. All of which we could handle if only someone else in the goddamn house would do some dishes! Mother's voice rings loud and clear through the heads of women everywhere as they silently freak out at the sight of dirty coffee cups in the sink—right next to the empty dishwasher. “Oh no, did I forget to show them where I keep the magic key that unlocks this mystery machine?” (Shitstorm warning in effect for your area!) And then, at last, peace. They're gone and we have six months to forget how miserable it was and remember what a great time we had “bonding” together. Yay!

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Laura Marrich

The Dish

All the News That's Fit to Eat

Restaurants come and restaurants go, sometimes so fast you can barely keep up! Before I even noticed that Café Broadway had closed, Maximito's opened in its place at 606 Broadway SE. Maximito's Chef Eddie Stern was formerly the owner of Tio Tito's, a Mexican restaurant near University and Menaul that he closed about four years ago. Around the same time as the closing of Tio Tito's, Stern's father Maximo passed away. The new restaurant is named for him. As for the food, Stern describes Maximito's menu as, “exactly the same as Tio Tito's but I've gotten better over the past few years.” Among the Mexican dishes like nachos, tostadas, burritos, enchiladas, fajitas and chimichangas lie a number of vegetarian entrées and vegan possibilities. The beans and rice are both vegan, Stern says, and many dishes can be made with vegetables but without cheese. Stern and his girlfriend, owner Julie Dahl, also remodeled the space, building bancos around the dining room, adding splashes of bright color with fresh paint everywhere. Call 242-1222 for hours and information.

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Image via Pixabay

EVENT HORIZON ()

The Birb-reakfast Club

Birds and Breakfast

Good morning, sunshine! Time to put on the coffee and slap some bacon and eggs in a pan. You know what could spice up this morning routine? Other than literal spices? Birds! Put that turkey bacon down, we're talking about the local bird population at Valle de Oro National Wildlife Refuge. This Saturday Nov. 17, Friends of the refuge are hosting Birds and Breakfast from 8 to 11am. Enjoy a catered lunch in the refuge education portable (nostalgic!) before heading out to do some bird watching in the bosque. Only have lame human eyes that can't see very far and limited knowledge? No worries, binoculars and field guides are provided at no extra charge to this already free and all ages event.
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Image via Pixabay

EVENT HORIZON ()

Doughnut/Donut: The Grey/Gray of the Food World

Doughtnut, Donut Masterclass

Have you ever wanted to make your own doughnuts, but been (understandably) intimidated by the huge vats of boiling oil involved? The folks at The Specialty Shop want to ease your fears. Head there this Saturday, Nov. 17, for their doughnut/donut masterclass, where students learn how to make the old fashioned fried doughnuts as well as biscuit donuts, cake donuts and jelly-filled doughnuts. There are two classes: one from 10:30am to 12:30pm, and another from 2 to 4pm. Don’t worry, there are plenty of samples to fill up on during and after. The class costs $25 per person, and you can make your reservation by calling 266-1212.
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Chowtown Restaurant Guide

Whether you’re more familiar with the French Riviera or the French Quarter, there are plenty of places in Albuquerque to get a taste of authentic French cuisine. Read Hosho McCreesh’s review of Le Quiche Parisienne in this issue, and check out these other restaurants in the city that will cater to your wanderlust and make you feel, if only for the evening, that you’re dining in the City of Lights. Bon appetit, mes amis.