Speak of the Devil
Four post-punk, PoMo and nuevomexicano gigs arrive
The Soul of the Party
Five bomb gigs serve as sonic balm
Music to Your Ears
“Los 15 Grandes de Nuevo Mexico”
DVD series explores sound of enchantment
Paying Tribute to the Godfather of New Mexico Music
This Wall Has Your Number
Al Hurricane paint-by-numbers mural comes to Barelas
behind the scenes
Where did that sweet Al Hurricane illustration come from?
If you want to take a peek at the creative process behind an Alibi illustration now is your chance.
Superstar artist Julia Minamata posted a blog about designing her old school Al Hurricane illustration in last week's music section.
Three choice taco recipes
We ran a web contest soliciting top taco recipes from readers. The winners get tickets to our Taco USA party tonight at El Pinto, which stars Al hurricane and ¡Ask a Mexican! columnist Gustavo Arellano. It also stars free tacos.
Here are three winners’ recipes!
1 tbsp. finely chopped cilantro
1/2 tsp. dried oregano
1/2 tsp. sugar
2 ripe tomatoes, cored
2 red jalapeños, stemmed
1 clove garlic, smashed, plus 2 cloves, minced
1 tbsp. unsalted butter
1 lb. russet potatoes, peeled
2 tsp. kosher salt
1 tsp. freshly ground black pepper, plus more to taste
1 tsp. ground cumin
1/2 cup canola oil
18 corn tortillas
thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving
Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside.
Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.
Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.
Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.
1 can (~16 oz) pinto beans, drained
1 can (~16 oz) black beans, drained
1 small onion, finely chopped
1 stalk celery, finely chopped
1 green pepper, chopped
1 jalapeño pepper, minced (remove the seeds if you don’t want your tacos to be spicy)
1 fresh clove of garlic, minced
1 tablespoon olive oil
5 tablespoons of chunky salsa
1/2 teaspoon chili powder (increase or decrease amount to adjust spice level)
1/2 teaspoon cumin powder (optional)
1/2 teaspoon ground coriander (optional)
8 corn hard taco shells
1 fresh tomato, chopped (topping)
shredded iceberg lettuce (topping)
1 can (~6 oz) black olives, chopped (topping)
shredded monterey jack cheese (topping)
salsa or hot sauce (topping)
fresh cilantro, chopped (topping)
sour cream (topping)
spanish rice (side)
refried beans (side)
Pre-heat the over to 325 degrees F (for the taco shells later on).
Heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the chopped onion, celery, green pepper, jalapeño, and garlic to the frying pan. Cook this until all the veggies are done to the level you prefer.
Next, take the drained pinto and black beans and add them to the frying pan along with the spices and a few spoonfuls of salsa.
Mix together all of the ingredients that are now in the frying pan and cook over medium heat until everything is all heated up (be careful not to overcook since the veggies should already be just about done).
Place your corn taco shells on a baking pan and bake them in the oven (which should already be heated to 325 degrees F) for about 5 minutes.
Remove the shells from the oven, let them cool off a little bit, then add the cooked vegetarian taco filling.
Top your tacos with any of the optional vegetarian taco toppings above such as fresh tomato, black olives, monterey jack cheese, hot sauce, fresh cilantro and/or sour cream.
Serve with a side of refried beans and rice.
Enjoy your vegetarian tacos!
6 tomatillos, husked, washed and grilled until blackened
1 serrano, grilled until blackened
1/2 small red onion coarsely chopped
2 cloves garlic coarsely chopped
1 cup chopped fresh cilantro
1 lime, juiced
2 tablespoons honey
1 1/2 cups shredded rotisserie chicken
8 blue corn tortillas
1 cup crumbled queso fresco
Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.
Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.
Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco.
Fold the tortillas in half serve immediately.
The godfather of New Mexico music
Back in the day, Al Hurricane hit the road and played with the likes of Fats Domino and Marvin Gaye. But he's firmly rooted in Albuquerque, where he raised his seven kids.
We're so glad to have Mr. Hurricane play our Taco USA party tonight at El Pinto. Read up on the legend in this week's music article, "Sigue Cantando."
Details on the show and half-price tickets can be found at alibi.com/tacousa.
Ticket giveaway to tomorrow’s taco party!
The first 10 people to email firstname.lastname@example.org with their favorite taco recipe get a free pair of tickets to tomorrow’s Taco USA bash. The legendary Al Hurricane will take the stage at El Pinto, along with ¡Ask a Mexican! columnist Gustavo Arellano.
The festivities will last from 6 p.m. to 9 p.m. and include a free taco bar, queso, chips and salsa.
You do not have to come pick up your free tickets. Instead, they’ll await you at will call. If you miss out on the free tickets, go to alibi.com/tacousa where they’re half-price.
¡Half-price! tix to see Al Hurricane and Gustavo Arellano[ Fri Apr 13 2012 3:58 PM ]
Right now, you can buy entry into the Alibi’s Taco USA party at El Pinto for only $12.50. The legendary Al Hurricane and his big band will take the stage. ¡Ask a Mexican! columnist Gustavo Arellano will talk about his new book on tacos. Plus, there will be free tacos, queso, salsa and chips.
The party is Wednesday! Get your tickets at alibi.com/tacousa.
New Mexico state treasure Al Hurricane
The Alibi is honored to have the legendary Al Hurricane playing at the ¡Taco USA Party! on Wednesday. If you’re not familiar with el hombre, get to know him from facts compiled with the help of Al Hurricane Jr.