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Best of Burque Restaurants

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Best of Burque Restaurants Voting is Closing Soon!

Let us know your favorite eats in the 505 before Sept. 20

Albuquerque’s restaurant scene is thriving, but that scene doesn’t grow and change without input from you, the diners. Which is why we have the Best of Burque Restaurants reader poll each year, so you can cast your votes for the best cocktail bar, the best pizza place, and the best green chile to be found in the city. This is the kind of thing that restaurants will print out and proudly display in their windows for years to come, so, y’know, don’t take it lightly.

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 Alibi V.16 No.20 • May 17-23, 2007 

Cocktail Culture

Fortune in a Bottle

What your drink really says about you

We all have our favorite drinks, but did you ever stop to think those drinks may point to omens that describe you and predict your destiny? With springtime upon us, we thought we'd add divination and pseudo-scientific mystery to the season's spiritous activities. In the end, what you're drinking might say more about you than "you drink too much."

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Clockwise from front: Thai Tip's "Super Rice" ($13.95), Bobby's green bean tempura salad ($10.95),   thom yum   seafood soup ($13.95) and spicy noodle seafood ($12.95)
Xavier Mascareñas

Restaurant Review

Thai Tip Restaurant

Steven Seagal gets it

Adding coconut milk to a dish is a lot like adding Steven Seagal to a movie: They both come on subtle, but eventually take over and overwhelm the opposition. One of the hallmarks of Thai cooking is coconut milk, which is not the watery liquid found in a fresh coconut, but the fragrant, fatty cream taken from the ripe palm nuts (they’re nuts, not actually classified as fruits). It’s used for consistency and flavor, and also to tone down spicy curries by sopping up the hot.

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Bite

Shredded Love

In Creole cuisine, rémoulade is the pride of the po’ boy: a veritable catch-all sauce of ketchup, mayo, mustard, Louisiana mirepoix and spices. In France, the sauce is more refined and its classic accompaniment is celery root. The basic formula for a rémoulade in both the motherland and southland milieu is: mayo, something pickled, herbs and spices. Our recipe is a vegan take on the French version, and we used it as a platform for a classic bistro salad of celeriac. Not familiar with this brute of a root? Don't be surprised when you go from grocer to grocer praying you can avoid a run to Whole Foods for these glorious dirt bombs. You will fall in love with this dish.

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