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V.22 No.52 | 12/26/2013
Kung Pao chicken
Eric Williams ericwphoto.com

Restaurant Review

Kung Pao Tripitas

The mysterious Azteca Chinese

Gail Guengerich investigates an unusual culinary combo.

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Alibi Picks

Play Like a Girl: Mala Maña 'We Have Released a CD' Party

Percussion-heavy, girl-centric supergroup Mala Maña gets audiences moving whenever they play. By virtue of her membership in this band, Alibi delivery driver Alyson Steinman gets nods wherever she drops off the current issue of Albuquerque's free weekly. A veteran musician in the Albuquerque worldbeat scene, every fifth or so time I speak to Alyson, someone else inevitably approaches her asking, “Aren't you in that girl group that plays drums?” Indisputably popular live, Mala Mana now officially offers a recording to accompany your drive to the CNM Westside campus, clean the house by, pull weeds with, dance or sing along to, whatever—and you are hereby invited to their CD release party at Bandito Hideout (2128 Central SE) tonight. There will be dancing. A paltry three clams gets one into this all-ages event beginning at 8 p.m., so most budgets will be able to handle Mexican food and drink as well as some nifty band merch; for the ladies, Mala Maña panties are this season's must-have item. Talented Afropop musicians one and all, these girls play well together, and they do it with a Chicana sensibility that is muy Nuevo Mexico. Bandido Hideout • Sat Aug 10 • 8 pm • $3 • View on Alibi calendar

More Videos

Food

Bread of the Dead

and other Dia de los Muertos recipes

November 1st, the Day of the Dead, is nearly upon us, and that means marigolds, skeletal makeup and altars built to honor the deceased. But don’t forget the food!

It is traditional for celebrants to honor departed loved ones by cooking up their favorite meals and placing a portion on a memorial altar or even on the person’s grave itself, symbolically sharing the food with those who have passed on.

Over at the Fiery Foods Blog, Dave DeWitt, Patrick Holian and former Alibi food editor Gwyneth Doland have put together some Dia de los Muertos appropriate recipes for you to use in your celebration of the lives of those who are now gone. Enjoy!

news

The Daily Word 12.23.10: Warm x-mas, Obama FTW, Ozzy on Gaga

Hot December. White x-mas.

Is it getting hotter everywhere?

Gustavo Arellano of Ask A Mexican! travels to the birthplace of Taco Bell.

Powder in the stockings. Not snow.

HuffPo slaps WaPo around about the paper's chain of for-profit colleges.

Richardson on Richardson.

North Korea threatens to use nukes.

She refused to cheer for an athlete she said raped her. The Supreme Court will decide if it's a free speech case.

9-year-old chess prodigy.

How Obama turned it around.

Ozzy Osbourne still exists, is sick of Lady Gaga.

Restaurant reviewer's anonymity destroyed as she's kicked out of an eatery.

We used to sleep with other kinds of humans.

The best and worst movies of 2010.

V.19 No.50 | 12/16/2010
The gimmick of a mask was first adopted by American wrestlers wishing to take on another identity and grapple in other leagues. In Mexico,   mascarados   are considered sacred and are never removed in public. The legendary   enmascarado   El Santo was buried in his gimmick. A wrestler who is stripped of his mask in the ring is shamed.
Eric Williams ericwphoto.com

Feature

Mucha Lucha

Mexican wrestling finds a new home in Albuquerque

It’s Sunday night in the main showroom at the Hard Rock Casino, south of Albuquerque. The place is packed and excitement is high. “¡Otra! ¡Otra!,” shouts the crowd, encouraging a tall man in a gold mask to mete out “another!” viscous forearm smash to a beefy bodybuilder dressed like a cross between serial killer Jason Voorhees and an extra in Gladiator. Lucha libre has come to Albuquerque. And it’s got the locals cheering.

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V.19 No.21 | 5/27/2010
Holy mole enchiladas!
Sergio Salvador salvadorphoto.com

Restaurant Review

El Rodeo

South Valley sabor

In the large, open dining room of El Rodeo, I sat by a painted mural of what appeared to be a successful serenade in progress. Near the front counter, a woman sat at a table evaluating me as if I was serenading her granddaughter. After the server took my order, the abuela ambled behind the counter and began patting out some fresh tortillas.

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V.19 No.8 | 2/25/2010
The   tripitas  , served with with grilled green onions and jalapeño peppers, become increasingly crispy as they cook.
Sergio Salvador salvadorphoto.com

Restaurant Review

Rio Grande Tacos y Salsas

Don’t fear the tripitas

Although “Salsa” is part of its name, the menu at Rio Grande Tacos y Salsas doesn’t once mention that word. Yet the salsa flows, starting with your welcome basket of chips and continuing throughout your meal with as many refills you ask for. Each time, the salsa is different. Sometimes it’s a tomato-y red, sometimes a green chile, and sometimes the waitress brings both.

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V.19 No.6 | 2/11/2010
From the word for mortar and pestle,   molcajete   is an entire meal served in a stone vessel.
Sergio Salvador salvadorphoto.com

Restaurant Review

Antojitos Lupe

Just what you’re craving in Bernalillo

Antojo is Spanish for “craving”—one sense of the word actually specifies the craving of a pregnant woman. Antojitos, the diminutive plural form, would literally mean “little cravings,” but it actually means snacks or tapas that we eat to satisfy our little cravings. It’s ironic, then, how large the portions are at Bernalillo’s Antojitos Lupe.

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V.18 No.51 | 12/17/2009

Food Quiz

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.

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