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V.24 No.41 | 10/8/2015

BOBR: No Bones About It

Meatless Wonders

For your dose of fleshless food these restaurants are the best there is.
V.22 No.40 | 10/3/2013
“Goddess Gula” by Patricia Halloran
Ed Goodman


Bowling for Canines

Back in May, Alibi told you about Edward Goodman, the attorney and animal rescuer seeking artists to transform some humble wooden bowling pins into knockout pieces of art for a worthy cause. Happily, Goodman’s work has paid off. On Saturday, Oct. 5, Corrales will be home to Bowled and Beautiful, an art show to benefit homeless dogs. Twenty-five quirky, humorous and beautiful sculptural objects made from those vintage bowling pins—everything from toucans to saints to cat Picassos—are being sold by silent auction, with all proceeds benefiting Second Chance Animal Rescue and NMDog.

Goodman says he’s “most impressed that, with a budget of ‘zero,’ we have been able to put together a fantastic one-of-a-kind art show and fundraiser.” Indeed, judging by all the swag the event’s managed to round up, Bowled and Beautiful seems to have struck a chord with the community.

Vegetarian and vegan hors d’oeuvres are being donated by Perea’s Tijuana Bar and Restaurant, the Bistro Brewery and the Oasis Desert Bistro, while the Corrales venue, St. Gabriel’s Episcopal Church (4908B Corrales Road) has also been offered up at no charge. Even the jazz is donated, thanks to Corrales ensemble Mood Swing. Along with the artworks, products and services contributed by local businesses are up for bid in the silent auction.

With so many thousands of animals in New Mexico shelters, Bowled and Beautiful creatively tackles a serious cause. Put your bid in on a one-of-a-kind artwork to help some one-of-a-kind critters.

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V.21 No.41 | 10/11/2012

BOBR: No Bones About It

Vegan + Vegetarian

Best Vegetarian Restaurant

For those who prefer a few more field greens on their pizza and a few more black beans in their burger.
V.21 No.36 | 9/6/2012


The Daily Word in Martinez at the RNC, onion nuggets and megalopolises

The Daily Word

Hurricane Isaac is grows weaker and heads inland, leaving a soggy mess in its wake.

Someone was keeping a military-grade rocket launcher in a Los Lunas storage unit.

The full text of Gov. Susana Martinez’ speech at the convention last night.

Theft is a big problem at UNM.

100-year-old driver injures kids in L.A.

Do vegetarians and vegans think they’re better than you?

McDonald’s archivist—yes, that’s a real job—says before chicken nuggets, there were onion nuggets.

23 musicians share their paintings. (Results are marginally better than when famous actors record albums.)

Speaking of, here’s cell-phone video of Johnny Depp playing guitar at the Lone Ranger wrap party.

Awkward political candidates: How do they happen?

China’s megalopolises are not fun to inhabit.

Space telescope spots millions of supermassive black holes.

How to listen.

Subscribe to this service and get boxes full of things.

V.21 No.33 | 8/16/2012
Surprising ingredients ...
Eric Williams

Dish Jockey

Vegan Sushi?

Loving Vegan

Like the increasingly popular vegan versions of Thai food that are popping up around town, sushi is starting to catch the Tofurky Syndrome. This is what I call the attempt to make animal-product-like food out of animal-product-free ingredients—Tofurky being, essentially, tofu in the shape, color, and arguably flavor and texture of turkey. In the Thai restaurants that go vegan, this translates into a colorful assortment of protein pretenders that you can’t help but be impressed by, even if you think it’s a bit silly.

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V.21 No.6 | 2/9/2012
Chef Jonathan Perno
Sergio Salvador

Eating In

A Recipe for Love

Albuquerque’s best chefs share a five-star dinner at home

All right, sweethearts, here’s the deal. Valentine’s Day is on Tuesday, which means restaurants are booked solid or filling up fast. If you haven’t already made a reservation, you could be gambling with your love life. But there’s no need to panic.

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V.21 No.4 | 1/26/2012
Yashoda Naidoo, Annapurna’s World Vegetarian Café
Eric Williams

The Dish


Two restaurants reach the decade mark

Annapurna and Thai Crystal celebrate ten years of dishing.
V.20 No.48 | 12/1/2011
Marinated and grilled tilapia
Sergio Salvador


Jambo Café

A heady taste of Africa awaits in Santa Fe

Ahmed Obo, the owner/chef at Jambo Café in Santa Fe, was born on the island of Lamu off the coast of Kenya. There, he grew up among the culinary traditions of Africa, Arabia and India. The food at Jambo reflects the Lamu style of culinary fusion. It’s designed to be interesting and different but doesn’t attempt to force anyone too far from their comfort zone. The ingredients, including a host of local meats and veggies, is priced unusually low for a restaurant dealing in clean, local food.

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


Mint Tulip

Comfort without cruelty

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



Raw ambition in the City Different

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

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.19 No.43 | 10/28/2010
Chef/owner Pat Phomnoi

Restaurant Review

Thai Vegan

Enlightened dining

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.40 | 10/7/2010
Best Faux Meats: Fei's Health Café
Eric Williams

Best of Burque Restaurants 2010

No Bones About It


2114 Central SE • 243-3390

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V.19 No.36 | 9/9/2010
Tomatillos + meat = stewlicious
Ari LeVaux

Food for Thought

Very Verde

Tomatillos are good for more than just salsa

I feel sorry for tomatillos, the way I used to feel for the last kid to get picked for kickball. Tomatillos languish on otherwise empty tables at the end of growers’ markets, often destined for the compost pile because they're nobody’s favorite. It's not their fault. It's just that nobody knows what to do with tomatillos.

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V.18 No.46 | 11/12/2009
Pho, with herbs, rice noodles and steak, is comforting and fragrant.
Sergio Salvador

Restaurant Review

Pho Viet

Food that’s pho-real

Albuquerque's Vietnamese population became established in the ’70s, thanks to Air Force marriages and a State Department resettlement program that brought approximately 3,000 South Vietnamese to New Mexico. Today, one in three Asians in Albuquerque is Vietnamese. And so we have an abundance of Vietnamese cuisine in the Duke City, a very fortunate thing for all of us.

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