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.
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Cerrillos Station Farmers Market at Cerrillos Station
Local vendors sell fresh fruit, vegetables, baked goods, herbs and more.
Nob Hill Growers Market at Morningside Park
Farm Tour at Los Poblanos Historic Inn & Organic FarmMore Recommended Events ››