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V.23 No.30 | 7/24/2014
Roasted carrot and ginger with chive from Vinaigrette
Eric Williams ericwphoto.com

Summer Dining

Some Like it Cold

Our summer soup spectacular

By Gail Guengerich
Gail Guengerich searches for our town’s most refreshing soups.
V.23 No.26 | 6/26/2014
Pho and an assortment of other dishes from Pho 79
Eric Williams ericwphoto.com

Flash in the Pan

American Pho-mance

Jump into a bowl of Vietnamese comfort

By Ari LeVaux
Ari LeVaux dives deep into a bowl of Vietnamese comfort.
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V.21 No.13 | 3/29/2012
Eric Williams ericwphoto.com

Food

Dish Jockey: Eating our way through the Duke City, one dish at a time

By Laura Marrich [ Tue Apr 3 2012 2:08 PM ]

The Alibi is launching a terrific new food column in this issue. The idea behind Dish Jockey is to illuminate Albuquerque’s culinary underbelly, exploring some of the more unusual cuisines and dishes to be found here. Each micro-review highlights just one specialty of the house—a dish so singular, it deserves to have a whole column to itself. We’re starting things off with two helpings of exotic soups— Talking Drums’ African goat pepper stew and Arirang’s Korean soon tofu. Have a suggestion for a for another Dish Jockey fixation? Post a comment here or email food@alibi.com.

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Eric Williams ericwphoto.com

Dish Jockey

Soup’s On

By Ari LeVaux

Soon Tofu

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V.20 No.46 | 11/17/2011
There’s chocolate in that there squash.
Ari LeVaux

Eating In

Breakfast, Lunch, Dinner and Pie

Squash dishes you’ll eat for pleasure, not duty

By Ari LeVaux

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V.20 No.43 | 10/27/2011
Mina Yamashita

Mina's Dish

Taste of the Town

So many dishes, so little me

By Mina Yamashita

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V.20 No.22 |

food

Ramen Upgrade

By Jon Dark [ Thu Jun 2 2011 6:24 PM ]

Ramen was fine in college. Times were tough and I really needed that other 85 cents of my dollar to go toward the important things, like booze and dope. (Or "textbooks," as Mom called them.) But with age comes sophistication. And now that my dinner budget is well past the dollar mark, I've devised several ways to serve up a tasty bowl of noodles.

On a recent trip to Talin Market, the fish guy was gracious enough to point me toward his favorite udon noodles (refrigerated, not dried—a mark of haute cuisine). After trying every flavor (crab, shrimp, pork, chicken, etc.) I decided that "Oriental Flavor" was by far the closest thing to the broth I've slurped with my udon at good Japanese restaurants. I have no answer to the age-old question of what "Oriental Flavor" actually means.

What you'll need...
What you'll need...

Along with the 85 cent packs of noodles and broth mix, I pick up some char-su pork (aka barbecue pork) from the deli counter, an onion, some bok choy, a roll of fish cake (about $3 in the frozen Japanese foods section), some chili garlic sauce and some soy. That's all that's needed, unless you want to add some Chinese broccolli or shiitake mushrooms.

The instructions couldn't be simpler:

1. Slice pork thin, fish cake thinner, onions paper thin. Break bok choy off its stem, wash.

2. Cook noodles according to package. Add ingredients toward end of boiling based on size and desired firmness of said ingredient. (Chinese broccolli goes in a few minutes before cook time is up.)

3. Stir in 1-2 tsps. of chili garlic sauce and 1-2 tsps. of soy.

4. Serve in your favorite bowl.

5. Realize that you're a grown-up, and a dollar-or-so spent on a tasty meal is worth foregoing Keystone Light and instant Ramen.

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V.20 No.15 | 4/14/2011
Nigiri
Sergio Salvador salvadorphoto.com

Restaurant Review

Japanese Kitchen

Hidden treasures await

By Ari LeVaux
Japanese Kitchen is doing something right. The well-established restaurant has barley a glimpse of street view—and from Americas Parkway, at that. Buried in a nondescript business cluster across Louisiana from ABQ Uptown, Japanese Kitchen is spread between two kitty-cornered buildings that are separated by a shaded plaza. Despite their near-invisibility, Japanese Kitchen’s sushi bar and steakhouse get quite busy—even rowdy at times, especially in the teppan corner.
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V.20 No.4 | 1/27/2011
The ramen bar brightens up the deli.
Mina Yamashita

Mina's Dish

Not Your Roommate’s Ramen

Fresh noodles hit the spot at Talin’s bar

By Mina Yamashita

Talin Market World Food Fare

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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

By Ari LeVaux
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V.19 No.24 | 6/17/2010
Pho sure
Sergio Salvador salvadorphoto.com

Restaurant Review

2000 Vietnam

Neighborhood Vietnamese joint is in the groove

By Ari LeVaux
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