By Ari LeVaux
In honor of tomato season, I've been experimenting with various forms of the BLT. I've tried adding avocado, hot peppers, cheese, ranch dressing, mustard and other logical players. Do you have any words of wisdom in this department?
Well yes, I do have a few thoughts on the BLT. First and foremost, the BLT is nothing without mayo, which interacts with the tomato in a very special way. And my preferred premade mayo is actually fake mayo: grapeseed oil Vegenaise, made by Earth Island.
Sergio Salvador salvadorphoto.com
Quesada's New Mexican Restaurant
By Ari LeVaux
Imagine for a moment that New Mexico is a sovereign land—a nation similar to the state we inhabit, but one that evolved strictly by its own devices, with no meddling from outsiders. It would be a place with its own official dictionary, wherein “Christmas” is formalized as a verb with several conjugated forms, as in: I would have Christmased my enchiladas, but August is such a green month.
Tequila, Taco and Cerveza Fest
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A showcase of diverse Mexican alcohols, unique local taco recipes, live bands, water pong, Chihuahua racing and much more.
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