V.22 No.39 | 9/26/2013
Eric Williams ericwphoto.com
Thai Saweiy offers pan-Asian Tex-Mex
By Ari LeVaux
Tex-Mex meets pan-Asian at Downtown’s Thai Saweiy
V.19 No.15 | 4/15/2010
Have Fork, Will Travel
Le Nouveaux Mexique
A Duke City food critic in the land of milk and butter
By Ari LeVaux
An Albuquerquean foodie visiting Paris for the first time could find himself justifiably intimidated by the city’s fabled cuisine. If that’s you, I suggest you begin with a visit to one of the many restaurants in Paris that belong to the chain called “Indiana Café.”
V.18 No.51 | 12/17/2009
By Maren Tarro
The Great Mex-Vex
It’s time to stop branding every tortilla-based dish created as “Mexican” and show a little respect. Much of what we’re served in stateside Mexican restaurants would hardly be recognized in Mexico. Foods do cross over international borders and state lines, and truly “authentic” cuisine is difficult to define anymore, but c’mon. There’s no reason to lump together distinct culinary traditions like Mexican, New Mexican, Tex-Mex and Cal-Mex.
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Curiosities of New Mexico at Bachechi Open Space
A panel of presentations that will cover fascinating yet less-known nuances of the state's history like Diné Memories of the Crownpoint Boarding School during the 1960s, the Red Power movement and more.
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