Dia de los Muertos is just around the corner, so you'd better get going on those sugar skulls if you want to properly honor the spirits of the departed. Lucky for you, this year's Marigold & Harvest Festival features a skull decorating workshop to help ensure that returning loved ones are well impressed by your beautiful ofrenda. While you're at the festival, you can also learn about composting, play games with the kiddos and watch the Decorated Bike Parade. Catch the free festivities at Farm & Table (8917 Fourth Street NW) tomorrow from 10am to 2pm. An autumnal good time is guaranteed. Farm & Table • Sat Oct 19 • 10am-2pm • FREE • ALL-AGES! • View on Alibi calendar
The power of unity is enough to put a smile on anyone's face, or at least make them sigh with relief that confrontation was avoided. So it's no wonder that Albuquerque can bring people together to celebrate in a way that is not only befitting of the good time-loving Burqueños, but also something that brings a slice of the world right into our front yard, or in this case, Talin Market (88 Louisiana SE). The 5th Annual Albuquerque International Festival kicks off tomorrow, and the event will include such good treats and vibes, you'll wonder why people would leave the warmth of the desert and venture into the cold unknown. The event is free and will include everything from Native American rock to poetry, from ethnic food to jewelry and from karate demos to ribbon dancing. So spread the love and throw some international flavor into the local scene. Talin Market World Food Fare • Sat Sep 28 • 10am-5pm • FREE • ALL-AGES! • View on Alibi calendar
After reading Gail Guengerich’s review of this Asian fusion bakery, I had to run out and try it immediately. I’m happy to report that it’s every bit as good as she says it is. Even if they were out of whoopie pies.
Good and Baked: Mean Bao Tawainese-American Bakery
This week’s Locovore restaurant review: Pasión Latin Fusion takes a green-chile-infused tour of Latin America and New Mexico. Also on the menu: yuca fries, goat’s milk cheesecake, Nicaraguan-style churrasco steak with chimichurri, banana-crusted fish tacos, and a steak-smothered breakfast burrito with green chile, grilled onions and blackened tomatoes.
Being a generalist might be a good thing if you’re, say, a Renaissance man or a contestant on “Jeopardy!” With food, though, I prefer my chefs to focus on one area of expertise. But that doesn’t apply to Pasión Latin Fusion.