Don't do drugs, kids. They make you do terrible, terrible things. Among other horrors, sometimes people who use marijuana tragically lose their ability to make appropriate food choices. You may encounter potheads at 7-Eleven, making dangerous concoctions at the Slurpee machine and woefully non-nutritious selections in the candy aisle. Grass abusers often claim to have created new "snacktime paradigms" while under the influence but don't let them peer-pressure you into trying a chicharron and jalapeño Jelly Belly pie. One stoner I know arranges a single layer of M&M's on a paper plate and microwaves them for exactly 41 seconds. The result, he claims, is crispy-shelled candies with semi-molten interiors that taste like "midget shots of Swiss Miss [hot cocoa]." The paper plate is left with a pattern of candy shell residue that he says looks like a cross between the work of Jackson Pollack and Monet. He also insists upon a sort of supernatural synergy between chilled Grey Goose Vodka and Junior Mints. It's too bad his "alternative lifestyle" led him away from his true calling—as a chef, of course! Tsk, tsk.
All the News That's Fit to Eat
Visitors to the main post office at Broadway Boulevard and Mountain Road would do their tummies well to drop by Andrea's Tamale Hut for a quick nibble. The bright yellow, doughnut-shaped portable building is thankfully hard to miss. Just park in the adjacent gravel lot and amble up to the window. The posted menu is brief; tamales are sold for a buck a piece and by the dozen. In the morning, Andrea's has breakfast burritos and in the afternoon, carne adovada at three bucks each. Order one of those adovada burritos and the sweet, kind lady in the Hut (I forgot to ask if her name was Andrea) heats up each tortilla on a portable burner before filling it with scoops of chile-braised pork and potatoes. The surprisingly moist tamales are filled with savory red chile and pork. Order the "boat" and your tamale will come smothered in red chile.
Good and Good For You
Living with Diabetes
Resources for Healthy Eating
Diabetes is the fifth leading cause of death by disease in the United States and it has no cure. African Americans, Mexican Americans and Native Americans run the highest risk of developing the disease, which puts diabetes at the forefront of New Mexico's community health concerns. Unfortunately, there is still a lot of confusion surrounding the relationship between diet and diabetes.
Chewing the Fat
A Chat With John Sedlar
The “Father of Modern Southwestern Cuisine” Returns to New Mexico
On Saturday, May 8, acclaimed chef John Sedlar will be at Santa Ana Pueblo's Prairie Star restaurant to collaborate with Chef Heath VanRiper on a dinner to benefit the American Diabetes Association. Alibi caught up with this native New Mexican at his office in Los Angeles to talk about southwestern food in general and the dinner in particular.