This week in Food, Ari LeVaux visits decades-old Chicharroneria Orozco’s new digs on Bridge and samples a golden-fried plate of turkey tails (aka colitas de pavo), one of the few non-pork meats in the place.
In other chicharrón news, that’s the name of the porcine sidekick carried around by Lynette ("Shit Burqueños Say") in a new series of New Mexico State Fair commercials. Felicidades to Blackout Theatre and Expo New Mexico for a local marketing campaign that’s actually, and awesomely, local.
Who has the best food truck in Albuquerque? The most slurp-worthy noodles? The biggest portions? You tell us!
Indulge your inner restaurant critic and cast your vote in our Best of Burque Restaurants 2012 poll. There are oodles of categories to choose from, and you can save, add and change your answers as much as you’d like. Voting ends on Tuesday, September 4, at noon. Then we’ll tally up our readers’ votes and announce the winners in our Best of Burque Restaurants issue on October 11. Bon appétit!
The newest food truck to cruise through Albuquerque is also the freshest: The Harvest Truck is an enticing prepared foods project from Skarsgard Farms (née Los Poblanos Organics) CSA, offering a weekly changing lineup of burritos, salads, sandwiches and smoothies—in some cases, made with ingredients pulled from the ground that very morning. For now, the Harvest happens at Los Ranchos Growers’ Market on Saturdays from 7 a.m. to 1 p.m.
This spring, Zinc's classy and unpretentious Cellar Bar uncorked a monthly series that pairs award-winning cuisine with local breweries. June's dinner just happens to fall on Father's Day. Forego aftershave and socks in favor of housemade boudin blanc sausage, red leaf lettuce topped with apricots and duck confit, and beer-braised short ribs in mole BBQ sauce—all matched up with La Cumbre beers. $35 gets Dad a five-course prix-fixe dinner with pairings on Sunday, but seating is limited: Call 254-9462 right this very instant, or start shopping for ties.
No, not snakes on a plane. Scapes on a train—or more specifically, garlic stalks stir-fried with pork and oyster sauce in the dining car of a Chinese train bound for Ulaanbaatar, Mongolia. In this week’s Food Section, globetrotting food critic Ari LeVaux talks about the pulse-quickening moment he first encountered garlic flowers and stalks—collectively called scapes. Scapes are in season right now, and preparing them at home is inexpensive and easy. (Unlike some of the other international train rides Ari has taken.)
Three cheers for the Alibi’s very own patriot / arts editor, Sam Adams! His fascinating profile on the Albuquerque-centric AMC show “Breaking Bad”—including candid insights from actors Bryan Cranston, Aaron Paul and Anna Gunn—garnered a second-place spot in the super-competitive 2012 AltWeekly Awards. Take a moment to revisit “Raising Hell in the Land of Enchantment,” then raise a glass of Sam Adams to Sam Adams.
The first of three pieces documenting the life and death of the famed, doomed Aztec Motel.
Young folks at the Spring Festival and Children's Fair can roll out tortillas and bake bread in an horno just like their colonial New Mexican forebearers. Unlike their 18th-century counterparts, all the activities on Saturday and Sunday at El Rancho de las Golondrinas (334 Los Pinos, Santa Fe) will be fun, not forced. Visit golondrinas.org for a full schedule of pint-sized, old-timey events from 10 a.m. to 4 pm. each day.
Somewhere off of Central, there’s a little Parisian-style crepe stand with tons of worldly ingredients to choose from, like organic greens and North African harissa. Find out where in this week’s Food Section.