Restaurants in Albuquerque, Santa Fe and Northern New Mexico, searchable by cuisine and location, with ratings and reviews. Get educated before you eat!
All of the dishes at Ariana come with a hefty portion of white basmati rice dusted with tart, purple sumac powder (a shaker of which accessorizes each table). The dishes also all come with a green, mustardy chutney of cilantro and walnuts, a sauce that relies on housemade yogurt, a salad of diced tomato, cucumber and onion, and a slice of flatbread, which is baked twice a week on Wednesdays and Saturdays. Don’t go if you’re in a hurry. There could be a guy in front of you buying lamb tongues or pickled garlic heads that need to be fished out of the vat. When you order, much of the meal is made from scratch. But there’s no need to stay planted at your table while you wait—interesting grocery items like Bulgarian feta, organic Afghani figs, chickpea cookies and vats of grapeseed oil beg for your inspection. (Alibi Staff, July 12, 2011)