V.21 No.5 | 2/2/2012
Sergio Salvador salvadorphoto.com
The bastilla king is back
By Ari LeVaux
King’s bastilla has to be one of the craziest things I’ve ever eaten. A specialty at Kasbah, it looked like a flying saucer constructed out of phyllo dough. It was stuffed with a mix of chicken, almonds, cinnamon and eggs, then was dusted with sugar and splashed with rosewater. The flavors took off in so many ways at once I could hardly keep track of them all. I didn’t even know if I liked it, but I kept eating it.
Spanish Cooking Classes: Tapas at Instituto Cervantes
Learn to cook typical dishes from Spain using fresh local ingredients from New Mexico. Attendees must bring a cutting board and kitchen knife.
Easy Rider at KiMo Theatre
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