V.24 No.44 | 10/29/2015
Where the Bus Stopped
Boiler Monkey Bistro
By Ty Bannerman
This crêperie may have lost its wheels, but it’s still going strong.
V.24 No.21 | 05/21/2015
The Daily Word in vandalized cemeteries, artistic crepes and an officer fatality in Rio Rancho
By Geoffrey Plant [ Tue May 26 2015 11:27 AM ]
A Rio Rancho police officer was shot and killed yesterday.
A well-known Canadian journalist is accused of inventing facts.
The mom jailed for not allowing her son to be circumcised relented. Snip.
Sales of paper for newspapers are way down. Sales of toilet paper are up.
Check out these amazing super hero crepes.
Early 80's punk rock tv show from L.A., "New Wave Theater", is now complete on YouTube.
V.22 No.18 | 5/2/2013
Now I understand why dogs chase cars
By Blair Nodelman, fearless Alibi intern [ Tue Apr 30 2013 12:08 PM ]
“Who thought of this idea? Like, ‘Hey man, I’m gonna buy a bus, make it awesome and then sell crepes from it.’ I mean, thank God they did cause this is delicious. ...”
That was a quote from a neighboring customer, and my taste buds surely agree.
Food trucks are not a new phenomenon. They’ve been driven around cities for decades. I even grew up frequenting a taco truck on the way home from soccer practice. It was quick, easy, cheap and, above all, delicious. However, the difference between the taco truck parked in the dirt lot by I-25 and what I experienced this past week are worlds apart.
It began in Los Angeles, as Kogi Korean BBQ trucks weaved their way into the hearts of Californians through tantalizing cuisine. With instantaneous tweets updating the location of their fleet of tasty grub, I’m pretty sure this contributed to the population compulsively checking their smart phones. The whole city was glued to their mobile devices, in pursuit of that damn Kogi truck. I like to imagine a bug-eyed crowd, clutching their growling stomachs while making a rapid zombie crawl into parking lots to find the infamous truck. Needless to say, food trucks were making a gourmet comeback.
The trend soon made its way across the nation and cultures: Belgian waffles in New York City, lobster rolls in Harvard Square, crème brûlée in San Francisco and cupcakes in Philly. You can pretty much get any type of food you could ever want from a mobile kitchen. Yet, unbeknownst to many Burqueños, we too have our own collection of motorized restaurants.
Every Wednesday in the Talin Market parking lot, an array of eclectic vehicles serve up delicious nosh. In the mood for some comfort food? Head on over the The Supper Truck for some good ol’ shrimp and grits or maybe some catfish tacos. What about pierogies? The Gedunk Food Truck can sate that craving in a savory second. Needless to say, Albuquerque is not lacking in diversity. This makes choosing what to eat so much more difficult, but that’s not a problem I’m too upset about having.
The variety and temptation of the trucks did have me wandering around the parking lot for a good 15 minutes, unsure of what delectable dish I was going to have during my lunch break. I finally settled on The Boiler Monkey. This refurbished bus caught my eye with one simple word: crêpe. Whether you want sweet—think Nutella with banana, cinnamon with baked apples—or savory—maybe the Burque Turkey interests you—there will be a crêpe specifically created to suit your tastes. As much of a sweet freak as I am, I opted for savory and went with The Farm. Complete with spinach, mushrooms, tomatoes and feta, and topped with a balsamic reduction sauce, I was in taste bud heaven.
V.21 No.21 | 5/24/2012
Eric Williams ericwphoto.com
Say “Oui!” to crepes in Downtown Albuquerque
By Laura Marrich [ Wed May 30 2012 12:40 PM ]
Somewhere off of Central, there’s a little Parisian-style crepe stand with tons of worldly ingredients to choose from, like organic greens and North African harissa. Find out where in this week’s Food Section.
Eric Williams ericwphoto.com
By Ari LeVaux
Crepes, for their simplicity, offer nearly limitless possibilities. Christopher Raven has two batters, and dozens of sweet and savory sauces and fillings.
V.21 No.1 | 1/5/2012
Sergio Salvador salvadorphoto.com
Worth the encore
By Ari LeVaux
Chez Bob is a little bit elegant or a little bit awkward, depending on your perspective. Mine changed dramatically between my first visit, two years ago, and my recent return. After writing the place off, I was drawn back by rumors of major improvements in both service and food.
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