pork


Food

Eeeee! Who you callin’ turkey, chicharrón?

Cracklin’ hot
Eric Williams ericwphoto.com
Cracklin’ hot

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.

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

Dish Jockey

Los Turkey Tails

By Ari LeVaux

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.14 | 4/5/2012
Eric Williams ericwphoto.com

Locovore

Farm & Table

This market basket overflows with surprises

By Ari LeVaux

The “farm to table” movementor “field to fork,” or “farm to plate,” and so onhas 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.20 No.40 | 10/6/2011
Sergio Salvador salvadorphoto.com

Locovore

Los Poblanos

The freshest fine dining in New Mexico

By Ari LeVaux
Farms are ecosystems, and ecosystems gain stability through diversity. Los Poblanos Inn & Cultural Center has taken this concept to a new levelincluding local dinners that are an artisan, indulgent experience.
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V.20 No.33 | 8/18/2011
Antipasti
Sergio Salvador salvadorphoto.com

Locovore

Torinos’ @ Home

The pig face is local!

By Ari LeVaux

Occitania is a cultural region centered on the narrowest part of the Iberian Peninsula. It includes Mediterranean and Atlantic coasts, rugged mountains, fertile valleys, and grape terrace-filled hills. This land of figs and fish is mostly French but includes parts of Spain and Italy. The Northern Italian restaurant Torinos’ @ Home, off Jefferson in the Journal Center, is the next best thing to a plane ticket to Occitania’s northeast corner.

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news

The Daily Word 12.15.10: Stealing Organs, Stealing Chips, Stealing Booze

Kosovo authorities may have harvested organs from prisoners of war.

Florida school board shooting caught on tape.

YAWN! Facebook founder Mark Zuckerberg is Time's 2010 Person of the Year.

Is it racist to call a fatso fat?

Farmington city council approves a six-month moratorium on medical marijuana producers.

What were Richard Holbrooke's last words?

My new hero steals $1.5 million worth of gambling chips from the Bellagio.

The head of King Henri IV has been identified.

Dead man found in an RV in Deming.

George Clinton apparently no longer thinks sampling is cool.

Albuquerque teens steal car, vodka.

Dead gladiators were thrown out with the trash.

Our cubicles are getting smaller.

Titanium foam may soon help rebuild your bones.

This Korean fake girlfriend app will cheer you up, right?

The worst gifts for your foodie friends.

The 60 best new Tumblr blogs of 2010.

Yes, this is a nativity scene made from pork.

Meet Iapetus, our solar system's weirdest moon.

Top ten overused resume phrases.

Happy birthday Don Johnson!!!

V.19 No.28 | 7/15/2010
Flan
Sergio Salvador salvadorphoto.com

Restaurant Review

Havana Restaurant

Where salsa is music, Habaneros are people and pork is king

By Ari LeVaux

It came as a surprise to me that Cuban food isn’t spicy, especially since residents of the Cuban capital La Habana bear the name of the famously hot habanero chile pepper. I carried my ignorance all the way to Cuba, where I once lead a group of students to study Cuban agriculture. My expectation for spicy food, coupled with a poor grasp of Spanish, raised eyebrows at a farm when I asked about their pepinos picantes. One of my students explained to me that pepino means cucumber (but c'mon, doesn't pepino kind of sound like "little pepper?").

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V.18 No.47 | 11/19/2009
Sangkaya   is a tasty juxtaposition between sweet and starchy squash flesh and creamy coconut custard.
Ari LeVaux

Eating In

Pumpkin Thai

Rule the Thanksgiving table with a Thai-style pumpkin custard

By Ari LeVaux

I'm no stranger to pumpkin pie. I owned and operated a small pumpkin pie business after college, where I experimented widely, trying countless permutations on the basic theme, and tweaked my way to some fantastic pie. I thought I knew most everything there is to know about pumpkin pie. But walking around a night-market in Bangkok, Thailand, I had an experience that turned my concept of pumpkin pie inside-out.

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