Sep 3 - 9, 2009 

Ask Ari

By Ari LeVaux

Dear Ari,

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?

BLTrainer

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.

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Carne adovada and eggs (with a side of “potato’s”)
Sergio Salvador salvadorphoto.com

Restaurant Review

Quesada's New Mexican Restaurant

Magically delicious

By Ari LeVaux

Imagine for a moment that New Mexico is a sovereign landa 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.

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