Best of Burque Restaurants Voting is Closing Soon!
Let us know your favorite eats in the 505 before Sept. 20
Albuquerque’s restaurant scene is thriving, but that scene doesn’t grow and change without input from you, the diners. Which is why we have the Best of Burque Restaurants reader poll each year, so you can cast your votes for the best cocktail bar, the best pizza place, and the best green chile to be found in the city. This is the kind of thing that restaurants will print out and proudly display in their windows for years to come, so, y’know, don’t take it lightly.
The Black One
At its inception, Imperial Stout was a savage concoction. The Russian czars’ thirst for stouts could not be quenched, and English and Irish producers couldn’t produce beer that would survive the brutal cold of a month-long trip to St. Petersburg. Their answer was a beer that could withstand any voyage; a brew so high in alcohol that it would not spoil, and so flavorful from roasted malts that it would still taste amazing in the event that it did. Imagine bulging barrels of viscous beer the color of crude oil, hefted deftly one after another by British maritime brutes. Cargo hulls full of alcoholic ballast destined for the dead city of the Eastern Lords …
A rose by any other name
From its humble and often disputed beginnings to its rise as America’s iconic gastronomic offering, the hamburger is a symbol of everything that’s right and wrong with this nation. It stands for the New World transformation of immigrant foods, and for our country’s rapidly expanding waistlines. Hamburgers illustrate the American dream of mastering capitalism through hard work and ingenuity, or the American habit of overindulgence and instant gratification. Either way, there’s no getting around how tasty they are.
Chewing the Fat
Pepper guru Dave DeWitt gets fired up for the National Fiery Foods and Barbecue Show's 20th anniversary
The hot and spicy business is smokin'. This year's National Fiery Foods and Barbecue Show—held at the Sandia Resort and Casino Ballroom this weekend—is expected to draw 14,000 people. That's in contrast to 20 years ago, when the first Fiery Foods and Barbecue Show made a profit of just $100. But it was a profit nonetheless, and the number of people in attendance has increased every year since. "The one thing about people who like hot and spicy," says the show's organizer, Dave DeWitt, "is they don't suddenly wake up and say, Oh, I used to like it hot and spicy, but now I'm going back to bland. They just don't do that." The New Mexico author and figurehead for all things hot sat down with the Alibi to figure out why.