Alibi V.27 No.32 • Aug 9-15, 2018

Food Interview

Felicia Cocotzin Ruiz, the Kitchen Curandera

Ruiz talks healing communities with food

We talk to Felicia Cocotzin Ruiz about her career, “superfoods” and using food as medicine.
The heirloom tomato, beet and burrata salad
Eric Williams Photography

Restaurant Review

Veggies Are the Stars

Modern, simple fare at Rosemary

Rosemary's menu contains huge dinner salads filled with lots of produce, plenty of veggie-centric dishes and big portions.

Know Your Ingredients

What is miso?

More than just a little bowl of soup

The whole fermented foods craze has certainly introduced miso into a lot of American fridges and plenty of people have slurped down tiny bowls of miso soup at sushi restaurants. But what is this innocuous-looking paste from Japan?
Courtesy of National Hispanic Cultural Center

EVENT HORIZON ()

Wait, It's Chile Time Already?

Bosque Chile Festival

Entertainment, educational sessions, food trucks, beer and wine, artisans, chile roasting, chef demos and more.
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