Alibi V.18 No.23 • June 4-10, 2009 
Rice paper-wrapped spring rolls are stuffed with shrimp and crisp, julienned vegetables. Sesame dipping sauce appears on the side.

Restaurant Review

Mai Thai

Just right

The green papaya salad called som tam is my preferred litmus test for judging Thai restaurants. When done right, the shredded papaya is crisp and the sauce is tangy and light, and not overpowering in terms of heat or fish sauce. When I ordered som tam the other night at May Thai the waitress asked “How hot?”

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Bite

Curious Orange

Though the term "escabeche" formally refers to pickled fish in Spanish cooking, to us Americans, it's the stuff of plastic bags. In L.A., a taco truck is generally considered remiss if they don't hand out big, glowing orbs of free escabeche—spicy carrot, pickled jalapeños and sweetly spiced white onion mingling in their combined brine, precariously pressing a baggie to its limits.

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Courtesy of Big Jim Farms

EVENT HORIZON ()

I-Pick, U-Pick, We All-Pick Chiles

U-Pick Green Chiles and Farmers' Market

Enjoy an afternoon on the farm and pick green chiles, ranging from mild to extra hot with onsite roasting. Other fruits and vegetable are also for sale.
calendar

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.