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V.21 No.45 | 11/8/2012
Meat grilled in the Argentine way
Eric Williams


From the Pampas to the Cashays

Gauchito Catering delivers authentic Argentine food

The grilling style of the gauchos
V.21 No.30 | 7/26/2012
Eric Williams


Ben Michael’s

The house that Ben built

If you’re on any kind of schedule, you should probably avoid Ben Michael’s restaurant on even a half-busy evening. The slow-moving spectacle that often passes for service will be frustrating if there’s some other place you need to be. But if you aren’t in a hurry, that same chaos could pass as entertainment. And if you show up during a quiet lunch hour and you’re the only one there, expect to be treated like royalty.

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V.21 No.28 | 7/12/2012
Park it here.
Eric Williams


The Harvest Truck

CSA powerhouse unveils organic meals on wheels

A food truck, like a restaurant, is a logical vehicle for a farmer to add value to his or her product. It seems like an obvious idea, but until the Skarsgard Farms’ Harvest Truck got on the road, no area farms had stepped up to that plate. Now a month into this endeavor, farm/truck owner Monte Skarsgard has a contract with UNM to sell food at the Duck Pond five days a week starting in August. He says he already has plans for a fleet of trucks.

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V.21 No.25 | 6/21/2012
The deliciously chilI-dog-esque savory waffle boat
Eric Williams


Tía Betty Blue’s

What’s red and green and blue all over?

The appeal of Tía Betty Blue’s might seem skin-deep at first. The paint is fresh. The food comes fast enough to service a drive-thru window. A collection of bottled soda pops is so vast, it could be a gimmick. And the image of a raven-haired hottie—Tía Betty Blue, presumably—stares you down from the sign, the walls, the menu. But despite its candy-coated veneer, Tía B’s means business. The food is simple but thoughtful, and it’s different. And as long as food is the priority, who cares how cute the servers are?

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V.21 No.22 | 5/31/2012
The giant green chile cheeseburger
Eric Williams


Holy Cow

The omnivore’s deliverance

More 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.

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V.21 No.19 | 5/10/2012
The logical answer to “Would you like something to drink?”
Eric Williams


IVB Canteen

Drink up, chow down

Il Vicino Brewery Canteen off I-25 is worth going out of your way for tasty artisan sandwiches and fresh-brewed beer.
V.21 No.14 | 4/5/2012
Eric Williams


Farm & Table

This market basket overflows with surprises

The “farm to table” movement—or “field to fork,” or “farm to plate,” and so on—has been gaining traction in every corner of the country, and Albuquerque’s newest member of this growing club didn’t mince words when deciding on its name. After a long winter of teasing us via its Facebook page, Farm & Table finally opened on Fourth Street between Paseo and Alameda. The setting is gorgeous, inside and out. The food walks the walk and is reasonably priced for what you get. And the chef, Ka’ainoa Ravey, is a freaking genius.

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V.21 No.11 | 3/15/2012
Rib eye is ground in-house for a burger special.
Eric Williams



Sandwiches with a slow food ethos

Restaurants that advertise their use of local ingredients are becoming more commonplace. But for whatever reason, they rarely seem to appear in strip malls near major freeway exchanges. Bliss Sandwich Spot-N-More stands alone in that regard (it’s one of the storefronts at The Pavilions at San Mateo, right off of I-40) and in many other ways, most of them charming.

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V.21 No.9 | 3/1/2012
Hwy. 165 will never be the same again.
Sergio Salvador


The Seasonal Palate

Metropolitan food truck parks in Placitas

Like many culinary school graduates (Seattle Culinary Institute, class of ’99), Chef Kimberley Calvo wanted her own restaurant. But Calvo realized it was a bad idea. “The more I looked into what it entails in terms of money and financial backing, it wasn’t feasible in this economy,” she says.

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V.21 No.7 | 2/16/2012
Vieiras a la cubana  : seared scallops over plantains and cilantro mojo, topped with an avocado pico de gallo
Sergio Salvador


Pasión Latin Fusion

A green-chile-infused tour of Latin America

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.

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V.21 No.5 | 2/2/2012
Lamb tagine
Sergio Salvador



The bastilla king is back

King’s bastilla has to be one of the craziest things I’ve ever eaten. A specialty at Kasbah, it looked like a flying saucer constructed out of phyllo dough. It was stuffed with a mix of chicken, almonds, cinnamon and eggs, then was dusted with sugar and splashed with rosewater. The flavors took off in so many ways at once I could hardly keep track of them all. I didn’t even know if I liked it, but I kept eating it.

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V.21 No.2 | 1/12/2012
Chef/Co-owner Jesus Rivera makes a mean plate of huevos El Salvadoreños.
Sergio Salvador


Tune-Up Café

Culinary crossroads follows its own path

The Tune-Up Café is where the cool people in Santa Fe go. Not the ones who honk their horns while almost running me over by the Plaza, but the kinds of folks who look like they would be my friends if I lived there. That’s a good thing. Because when the small adobe restaurant is packed—as it often is—you’re usually within three feet of multiple strangers, some of whom might be sharing your table.

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V.21 No.1 | 1/5/2012
Sous Chef Stephen Wood lends a hand in Bob’s kitchen.
Sergio Salvador


Chez Bob

Worth the encore

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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V.20 No.51 | 12/22/2011
A freshly ground Monte Vista burger
Sergio Salvador


Monte Vista Fire Station

N.M. beef burns down the house

It'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.

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V.20 No.50 | 12/15/2011
Ari LeVaux


Winter Market Report: Santa Fe

Santa Claus is coming to lunch

We associate growers’ markets with summer, and for good reason. That’s normally when stuff grows. Thanks to a combination of old-fashioned tactics and newfangled technology, however, farmers have figured out ways of extending the season. And if you’re out to absorb some social cheer as winter sets in, stock up on staples, and wolf down a breakfast burrito and a coffee, there’s no finer place than the Santa Fe Farmers Market—the state’s largest, oldest and arguably best.

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Today's Events

Kids Craft: Autumn Mandalas at South Broadway Library

Kids have fun coloring autumn-themed mandalas. Children must be accompanied by an adult.

¡Baile! Tango Series at National Hispanic Cultural Center

Ghastly • Dr. Fresch • Nightowls • Aaron Jackson at El Rey Theater

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