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V.20 No.43 | 10/27/2011
Owners Rosa Zamora (left) and Carson Stradford
Sergio Salvador salvadorphoto.com

Locovore

Mint Tulip

Comfort without cruelty

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Vegan food has a reputation for being bland and boring. It doesn’t have to be that way, of course, but the cuisine and the people who cook it have inherited this stigma. For proof that vegan food can be comforting and filling, we have Mint Tulip, which opened this spring where 20 Carrots used to be.


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V.20 No.42 | 10/20/2011
Sergio Salvador salvadorphoto.com

Locovore

Body

Raw ambition in the City Different

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When I first heard about Body, I wondered how it was spelled. Given it’s in Santa Fe, I figured maybe it was “Bodhi,” or “Baughty,” or some other inscrutable spelling. But Body? Too obvious. It was the last thing I thought of. That’s the name of a gym.


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V.20 No.37 | 9/15/2011
The Talin Market food truck pod meets on Wednesdays for lunch.
Mina Yamashita

Mina's Dish

Food Truck Takeover

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It’s Wednesday at high noon. A half-dozen food trucks line the parking lot at Talin Market, and they’re ready to serve up more than the usual hot dog. I’m here to sample the goods, beginning with The Chopping Block’s soft fish taco garnished with mango salsa. I wash it down with organic limeade at Make My Lunch, then head to Oz Patisserie’s over-the-top desserts, where I’m handed one of the best crème brûlées I’ve had in town.


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V.20 No.34 | 8/25/2011
Sergio Salvador salvadorphoto.com

Locovore

Market Report: UNMH

Fresh ideas in “health care”

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Among the concrete columns at University Hospital’s patient pickup/drop-off point, fresh sprouts are available at Debrilla’s Living Foods. Debrilla Ratchford is of one of the 10-odd vendors that compose UNM Hospitals’ weekly Farm Fresh on the Plaza event—a growers’ market, essentially—which goes down Wednesdays from 2 to 5 p.m. There’s fresh produce, prepared foods hot and cold, and lots of informed conversation going on.
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V.19 No.43 | 10/28/2010
Chef/owner Pat Phomnoi

Restaurant Review

Thai Vegan

Enlightened dining

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Rarely does a restaurant’s name describe its most salient qualities as succinctly as Thai Vegan. Ironically, while the name may turn away some rabid omnivores, many of those may not have even noticed the lack of animal product if they hadn’t been tipped off. More of them still would probably be surprised by how much they like it.


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V.19 No.3 | 1/21/2010

Bite

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Sometimes we have a helluva time trying to keep fresh herbs from the ravishes of death—by waterlog, freezer-burn or simply old age. We profess a tendency to neglect them in the fridge until it's almost too late.


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V.18 No.41 | 10/8/2009
Best Tofu:   Fei’s Health Café
Lindsay Holmes

Feature

No Bones About It

Best Tofu

While there are still some out there who have yet to be converted to Team Tofu, there are plenty of us who have, and we know a perfectly done piece of tofu is a magical thing. At Fei’s, everything is vegan, so tofu isn’t the poor stepsister of meat dishes; it’s frikkin’ Cinderella. (EAH)


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V.18 No.34 | 8/20/2009

Ask Ari

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Q: I hear that you're not supposed to use olive oil when frying. Why is that, and what should I be using? I'm vegan, so you can hold the bacon grease—I know how you operate.


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