  | beefV.21 No.22 | 5/31/2012  Eric Williams ericwphoto.com LocovoreHoly CowThe omnivore’s deliveranceMore and more, hamburgers are treated as high art. And Holy Cow is among Albuquerque’s vanguard of upscale burger parlors. The outdoor patio—on Central where Bob’s Fish and Chips used to be—is protected by a corrugated roof. Inside, you can dine on hamburgers at a table or the bar. The feeling is rowdy and friendly. A portrait of a single word, “burgers,” hangs from an otherwise bare wall.
V.20 No.51 | 12/22/2011  Sergio Salvador salvadorphoto.com LocovoreMonte Vista Fire StationN.M. beef burns down the houseIt's amazing how a building as big and beautiful as the Monte Vista Fire Station can stay so hidden. The only Pueblo Revival-style fire station in, well, anywhere was built just before World War II and put up for sale in 1972, when it was no longer big enough for a new breed of fire trucks. Hoses used to hang from the roof of the tower all the way to the garage, which is now the dining room of the Monte Vista Fire Station bar and restaurant.
V.20 No.40 | 10/6/2011  Mina Yamashita Mina's DishHeritage RanchNational program rounds up local cowsSmall, natural ranchers in New Mexico face a lot of challenges getting their beef to local consumers. But it turns out, an unlikely solution to our state’s problem is coming from Minnesota.
V.20 No.29 | 7/21/2011  Sergio Salvador salvadorphoto.com LocovorebRgRLocal meats, exotic flavorsPastoral paintings of thoughtful, grass-chomping cows adorn the red walls of Albuquerque’s brand-new designer burger joint, bRgR. The restaurant’s lineup of burger names could double as the course catalog of a tantric yoga ashram, including (in order of the stages of spiritual growth) the Harmonic, Elation, Euphoria, Jubilation, Ecstasy, Nirvana and, finally, Enlightenment. The beef, which is grass-fed and grain-finished, comes from Heritage Ranch, a national beef company that matches local beef producers with consumers, state by state.
V.20 No.22 | 6/2/2011  Sergio Salvador salvadorphoto.com LocovoreFive Star BurgersMeat that’s bloody well doneLast week I explained the new direction this review column is taking, including the fact that I’ll no longer be eating or writing about mystery meat. There are many shades of mystery, and this simple-sounding mandate was tested numerous times during my first attempt to follow it at Five Star Burgers—with tasty results.
V.19 No.51 | 12/23/2010  Sergio Salvador salvadorphoto.com Restaurant ReviewPho #1Seven courses of Christmas beefEating Chinese food on Christmas is a tradition in some American Jewish communities, since Chinese restaurants are the only places that stay open for it. Along with Jewish folks and much of Asia, most of world’s population doesn’t celebrate Christmas—which can be a bit hard to remember stateside.
V.19 No.12 | 3/25/2010  Ari LeVaux Food for ThoughtAn Offal StoryCow cheeks and barbacoaPeople spend more money on organic meat than on conventional meat for a range of health, environmental and ethical reasons. At my local store, however, none of the meat for sale is organic except the dog food. Unfortunately for my dog, I've been eating most of it myself.
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