soup


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.

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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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Food

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

Eric Williams ericwphoto.com

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 housea 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.

V.21 No.13 | 3/29/2012
Eric Williams ericwphoto.com

Dish Jockey

Soup’s On

By Ari LeVaux

Soon Tofu

At a conference in Las Vegas, Nev., a few weeks ago, I snuck off to the city’s fabulous Chinatown at every opportunity. Intrigued by all the “tofu houses” I saw, I assumed there were a lot of vegetarians in town. But no, the presence of tofu does not mean the absence of meat. Soon tofu (also spelled soon dubu) is a spicy Korean soup loaded with curdles of extra-silky tofu and meatand often a raw egg that quickly cooks in the steaming bowl.

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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

Winter squashalong with turkey, eggnog and perhaps your crazy aunt Berthareserves a place at most holiday tables. But unlike the others, there’s a seasonal reason for squash being there. And by seasonal, I don't mean the holiday season.

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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

I usually take pictures when I dine out. Some wind up in this column to illustrate a piece or are posted on FB to share with friends. But I’m missing photos of some amazing mealsmeals where I can’t be bothered to take a snapshot before diving in. At that moment, my appetite takes over, and the food writer has to wait.

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food

Ramen Upgrade

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 drieda 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.

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 viewand 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 busyeven 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

Talin’s humble beginnings in a narrow shop on Central and Wyoming bear little resemblance to the ethnic supermarket that now anchors the complex at Louisiana and Central. There you’ll also find Café Trang, Bahn Mi Coda (formerly Lee's Bakery), Bubble Tea & Coffee and a Subway franchise.

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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

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.24 | 6/17/2010
Pho sure
Sergio Salvador salvadorphoto.com

Restaurant Review

2000 Vietnam

Neighborhood Vietnamese joint is in the groove

By Ari LeVaux

Come for the emissions testing, come back for the duck soup. That's the brilliant business model that almost was, but isn't. It turns out 2000 Vietnam Restaurant and Saigon Express Emissions Testing, in an attached garage on Zuni and San Mateo, are separate businesses. But I'm still coming back for the duck soup.

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