mexican food


V.21 No.31 | 8/2/2012
Cracklin’ hot
Eric Williams ericwphoto.com

Food

Eeeee! Who you callin’ turkey, chicharrón?

This week in Food, Ari LeVaux visits decades-old Chicharroneria Orozco’s new digs on Bridge and samples a golden-fried plate of turkey tails (aka colitas de pavo), one of the few non-pork meats in the place.

In other chicharrón news, that’s the name of the porcine sidekick carried around by Lynette ("Shit Burqueños Say") in a new series of New Mexico State Fair commercials. Felicidades to Blackout Theatre and Expo New Mexico for a local marketing campaign that’s actually, and awesomely, local.

Cracklin’ hot
Eric Williams ericwphoto.com

Dish Jockey

Los Turkey Tails

Chicharroneria Orozco

The 23 year-old Chicharroneria Orozco has for years inhabited a drafty adobe on Isleta. But this summer it set up shop in new digs on the north side of Bridge, just west of the river, in the same building that the underwhelming Siete Mares used to occupy.

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V.21 No.15 | 4/12/2012
Gustavo Arellano

Feature

Taco party tomorrow at El Pinto!

Al Hurricane and ¡Ask a Mexican! columnist Gustavo Arellano will perform mañana at the beautiful North Valley spot. This week, the Alibi’s food critic talks taco shop with Arellano, who’s written a book about how the humble food has overtaken the U.S.

Buy your tickets to the event in advance—and for half price!—at alibi.com/tacousa.

Eric Williams ericwphoto.com

Food

Fancy fish tacos y todo

In honor of ¡Ask a Mexican! columnist Gustavo Arellano’s visit to Albuquerque next Wednesday, our restaurant critic paid a visit to an upscale taco and tequila bar named after the Arellano family's home state: Zacatecas. Fish tacos, ahoy!

Feature

The Whole Enchilada

¡Ask a Mexican! columnist Gustavo Arellano talks taco shop with the Alibi’s restaurant critic

The Mexican will be in Burque to sign copies of his new book, Taco USA: How Mexican Food Conquered America, at an outdoor Alibi fiesta on Wednesday, April 18, at El Pinto. Here, we catch up with Gustavo Arellano to get the skinny—if there is such a thing—on Mexican food in America.
Eric Williams ericwphoto.com

Dish Jockey

¡Que Vivan los Tacos!

Zacatecas

To properly honor Gustavo Arellano’s visit to Albuquerque and his new book, Taco USA: How Mexican Food Conquered America, there was really only one option: an upscale tequila bar that serves gringo tacos, chips and salsa, and leafy salads.

I mean, what better way to pay tribute to Señor ¡Ask a Mexican! himself than getting buzzed on organic mescal in a place named after the Arellano family's home state, Zacatecas?
V.20 No.8 | 2/24/2011
smothered fries
Sergio Salvador salvadorphoto.com

Restaurant Review

Carolina’s

That’s new Mexican, not New Mexican

California-style Mexican means more shredded cabbage, white cheese and guacamole, and less grease.
V.19 No.50 | 12/16/2010
A trio of tacos
Sergio Salvador salvadorphoto.com

Restaurant Review

El Mezquite

Where the first language is meat

If you haven't been inside one of the many Mexican markets around town, you're missing out. They're enclaves of culture as well as food, filled with goods and services to make their customers feel at home, not unlike an Asian supermarket or a Whole Foods. Some Mexican markets have developed a loyal following among the English-as-a-first-language demographic as well; because in addition to the fresh papayas, phone cards and goat-milk candy, they have restaurants with great Mexican food. Today we explore the culinary offerings of the locally owned El Mezquite Market chain, with four stores in Albuquerque.

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V.19 No.49 | 12/9/2010
El Alex’s raison d'être
Sergio Salvador salvadorphoto.com

Restaurant Review

Birriería y Taquería El Alex

Stew on this

There’s one reason to go to El Alex, on Fourth Street just south of I-40. It’s a bowl of soup. And it’s good enough to merit the trip on its own.

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V.19 No.44 | 11/4/2010
Diana Kennedy

Mina's Dish

Oaxaca al Gusto: An Infinite Gastronomy

Diana Kennedy bursts over the phone line like a dynamo. She’s in California and we’re discussing Oaxaca al Gusto (University of Texas Press).

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V.19 No.11 | 3/18/2010
Menudo   con   all the fixings
Sergio Salvador salvadorphoto.com

Restaurant Review

El Sabor de Juarez

Juárez-style home cooking since 1980

If you need a reminder that there’s more to Juárez than disheartening headlines, look no further than El Sabor de Juarez. The sunny little place on Gibson near Carlisle serves Juárez-style Mexican food under the care of owner Jesus Mata Sr. and his son Marcos. Jesus says the only concession to New Mexican cuisine they've made is the addition of flour to thicken the red and green sauces.

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