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 May 31 - Jun 6, 2007 

The Dish

By Laura Marrich

New Perennial Favorites, Part OneIt should be enough that chefs work punishing, 80-hour weeks and still manage to create beautiful plates of food. If they can come home and, still reeking of garlic and grease traps, find the romanceand energyto produce a brood of their own, so much the better for the human race. (That's survival of the fittest in action, folks.) In the event these chefs survive that lethal combination and can create another fine restaurant to preside over, it's a near-miracle. And that's the sweet spot some of Albuquerque's brightest chefs are working themselves into right now. This multi-part edition of "The Dish" is devoted to Albuquerque chefs who are burning the candle at both ends, stepping up to the range at old favorites and new projects alike. If our beloved chefs don't keel over from heatstroke, we'll be eating well this year.

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Doña Pepa Mexican Restaurant is the place to go for high-quality Mexican chow.
Tabatha Roybal

Restaurant Review

Doña Pepa Mexican Restaurant

Whip it good

By Jennifer Wohletz

“What do you put in this stuff, crack?!” I asked restaurant co-owner Hector Alcarez while peering at the ice left at the bottom of my glass.

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