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V.23 No.29 | 7/17/2014
photos by Eric Williams ericwphoto.com

Restaurant Review

Variety Comes to Old Town

Taking in the breeze at Backstreet Grill

By Ty Bannerman
Ty Bannerman checks out the newest reason for locals to swing by Old Town.
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V.22 No.43 | 10/24/2013

news

The Daily Word in Walter White, Saul Goodman and Puppy Squeezing

By Carl Petersen [ Fri Oct 18 2013 12:12 PM ]
The Daily Word

The man cries blood.

The man is on fire.

The man is a lady.

Sleep is like your brain taking a poop.

France hates Thetans.

Some rock stars started out in other rock star’s bands.

Tacos are more delicious than hotdogs.

Find out why your stomach is growling.

Learn all about Bob Odenkirk (Saul Goodman).

Beware the ball biter.

I’m not sure how impressed I am with this snack bag serving bowl.

The people who brought you Rebecca Black’s “Friday,” would like you to now please enjoy Alison Gold’s “Chinese Food,” shooting up the charts with a bullet.

The Sheriff’s Department will hold a funeral procession for Walter White.

Craig Blanchard used to have $135,000 in his garage.

Caution: This puppy squeezing story might wreck your day.

Did the Chinese discover America before Columbus?

Happy birthday Pam Dawber.

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V.22 No.13 | 3/28/2013
http://alibi.com/bucks/?attachment_id=9919

dreams

Rowdy’s Dream Blog #288: A woman takes my tacos away.

By Brutus De Cervantes [ Tue Mar 26 2013 4:38 PM ]

G and I are in Taos at dusk. We watch a jeep Wagoneer perform a jump from a dirt road off a hill and over some water. We then go to a fancy Mexican buffet. There are circular bas-relief carvings in the patio floor and walls. I get a plate of tacos. G gets green chili enchiladas that I had not noticed. Our waitress, a gray-haired woman, takes my full plate from me, ostensibly to bring me some enchiladas instead. She does not return. I try to hunt her down. I find some of the other wait staff and describe her to them. They point and I find her hiding behind a door. She gives an unintelligible excuse. I go up to the pretty cashier, who informs me that they are now closed. I go upstairs onto the roof. The food is now gone - only empty tables and steam trays remain.

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

Food

Eeeee! Who you callin’ turkey, chicharrón?

By Laura Marrich [ Mon Aug 6 2012 11:45 AM ]

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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Cracklin’ hot
Eric Williams ericwphoto.com

Dish Jockey

Los Turkey Tails

By Ari LeVaux

Chicharroneria Orozco

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V.21 No.27 | 7/5/2012
Behold, asada fries!
Eric Williams ericwphoto.com
Behold, asada fries!

Food

A mouthful of carne asada fries

By Ari LeVaux [ Thu Jul 5 2012 4:12 PM ]

On a steep Nob Hill side street behind Imbibe is a tiny hole-in-the-wall kitchen, clad mostly in stainless steel. It’s called The Last Call, or TLC, and its proximity to Albuquerque’s nightlife weighs heavily on the short, funky menu. Read all about TLC’s signature dish in this week’s Food section.

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Behold, asada fries!
Eric Williams ericwphoto.com

Dish Jockey

Carne + Asada + Fries

By Ari LeVaux

The Last Call

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V.21 No.16 | 4/19/2012
Andy Garcia

Dish Jockey

Barbacoa in Bernalillo

By Ari LeVaux

Ruby's Tortilleria

Ruby’s Tortilleria is a small hut in the corner of a large gravel parking lot on Camino del Pueblo in Bernalillo. Residing inside that building is a feeling you'll find in small towns up and down the Rio Grande. You're in the heart of New Mexico but completely south of the border in spirit. If the phone cards, paletas and corrido CDs don't give it away, the green tomatillo salsa should. And on weekends, Ruby's turns the experience up a notch with juicy Mexican barbacoa.
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And my personal favorite, baby meat taco
And my personal favorite, baby meat taco

Group Hug

Three choice taco recipes

By Anita Taco [ Wed Apr 18 2012 1:38 PM ]

We ran a web contest soliciting top taco recipes from readers. The winners get tickets to our Taco USA party tonight at El Pinto, which stars Al hurricane and ¡Ask a Mexican! columnist Gustavo Arellano. It also stars free tacos.

Here are three winners’ recipes!

Tacos de Papa
from Jaque Fragua

1 tbsp. finely chopped cilantro

1/2 tsp. dried oregano

1/2 tsp. sugar

2 ripe tomatoes, cored

2 red jalapeños, stemmed

1 clove garlic, smashed, plus 2 cloves, minced

1 tbsp. unsalted butter

1 lb. russet potatoes, peeled

2 tsp. kosher salt

1 tsp. freshly ground black pepper, plus more to taste

1 tsp. ground cumin

1/2 cup canola oil

18 corn tortillas

thinly sliced green cabbage and tomatoes, and crumbled cotija cheese, for serving

Instructions:

Puree cilantro, oregano, sugar, tomatoes, jalapeños, smashed garlic, and 2/3 cup water in a blender until smooth; set salsa aside.

Bring a medium saucepan of salted water to a boil, add potatoes, and cook until tender, about 25 minutes. Drain potatoes and transfer to a large bowl. Add minced garlic, butter, salt, pepper, and cumin, and mash until smooth. Set potato mixture aside.

Heat oil in a 12″ skillet over medium-high heat. Spread 1 heaping tbsp. potato mixture over half of each tortilla, and fold over to form a taco. Working in batches, add tacos to oil and fry, turning once, until golden brown and crisp, about 3 minutes.

Stuff cabbage, tomatoes, and cotija into tacos; drizzle with salsa before serving.

Veggie Taco
from Angela Mitchell, who writes: “Who says you need meat tacos?!?!”

1 can (~16 oz) pinto beans, drained

1 can (~16 oz) black beans, drained

1 small onion, finely chopped

1 stalk celery, finely chopped

1 green pepper, chopped

1 jalapeño pepper, minced (remove the seeds if you don’t want your tacos to be spicy)

1 fresh clove of garlic, minced

1 tablespoon olive oil

5 tablespoons of chunky salsa

1/2 teaspoon chili powder (increase or decrease amount to adjust spice level)

1/2 teaspoon cumin powder (optional)

1/2 teaspoon ground coriander (optional)

8 corn hard taco shells

1 fresh tomato, chopped (topping)

shredded iceberg lettuce (topping)

1 can (~6 oz) black olives, chopped (topping)

shredded monterey jack cheese (topping)

salsa or hot sauce (topping)

fresh cilantro, chopped (topping)

sour cream (topping)

spanish rice (side)

refried beans (side)

Instructions:

Pre-heat the over to 325 degrees F (for the taco shells later on).

Heat the olive oil in a large frying pan over medium heat. Once the oil is heated, add the chopped onion, celery, green pepper, jalapeño, and garlic to the frying pan. Cook this until all the veggies are done to the level you prefer.

Next, take the drained pinto and black beans and add them to the frying pan along with the spices and a few spoonfuls of salsa.

Mix together all of the ingredients that are now in the frying pan and cook over medium heat until everything is all heated up (be careful not to overcook since the veggies should already be just about done).

Place your corn taco shells on a baking pan and bake them in the oven (which should already be heated to 325 degrees F) for about 5 minutes.

Remove the shells from the oven, let them cool off a little bit, then add the cooked vegetarian taco filling.

Top your tacos with any of the optional vegetarian taco toppings above such as fresh tomato, black olives, monterey jack cheese, hot sauce, fresh cilantro and/or sour cream.

Serve with a side of refried beans and rice.

Enjoy your vegetarian tacos!

Roasted Chicken Tacos
from Jessika Velasquez

6 tomatillos, husked, washed and grilled until blackened

1 serrano, grilled until blackened

olive oil

1/2 small red onion coarsely chopped

2 cloves garlic coarsely chopped

1 cup chopped fresh cilantro

1 lime, juiced

2 tablespoons honey

1 1/2 cups shredded rotisserie chicken

8 blue corn tortillas

1 cup crumbled queso fresco

Instructions:

Preheat the grill to medium. Add the blackened tomatillos and serrano to a small sauté pan and briefly sauté in a little olive oil on the grates of the grill.

Place the tomatillos, serrano, onion, garlic, cilantro, lime juice, and honey in a blender and blend until smooth. Place the tomatillo mixture in a large sauté pan and place on the grates of the grill. Bring the mixture to a simmer, add the chicken, and heat through.

Place the tortillas on the grill, and grill for 20 seconds on each side. Spoon the chicken mixture into the tortillas and top with a few tablespoons of queso fresco.

Fold the tortillas in half serve immediately.

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V.21 No.15 | 4/12/2012
Eric Williams ericwphoto.com

Food

Fancy fish tacos y todo

By Laura Marrich [ Fri Apr 13 2012 9:30 AM ]

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!

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Eric Williams ericwphoto.com

Dish Jockey

¡Que Vivan los Tacos!

By Ari LeVaux

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?
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V.21 No.12 | 3/22/2012
A tough buck becomes soft and tender after a few hours in the Dutch oven.
Ari LeVaux

Eating In

Braise the Ante

Turning chewy, cheap cuts into lusciously flavorful food

By Ari LeVaux

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