V.18 No.51 | 12/17/2009
By Maren Tarro
The Great Mex-Vex
It’s time to stop branding every tortilla-based dish created as “Mexican” and show a little respect. Much of what we’re served in stateside Mexican restaurants would hardly be recognized in Mexico. Foods do cross over international borders and state lines, and truly “authentic” cuisine is difficult to define anymore, but c’mon. There’s no reason to lump together distinct culinary traditions like Mexican, New Mexican, Tex-Mex and Cal-Mex.
NEWSLETTERS Great Alibi stories, events and deals delivered to your inbox each week. No fooling!
Curiosities of New Mexico at Bachechi Open Space
A panel of presentations that will cover fascinating yet less-known nuances of the state's history like Diné Memories of the Crownpoint Boarding School during the 1960s, the Red Power movement and more.
Baile Casino del Rueda (Cuban Salsa) Dance Class at National Hispanic Cultural Center
Die Antwoord • hip-hop, rap at Sunshine TheaterMore Recommended Events ››