The green papaya salad called som tam is my preferred litmus test for judging Thai restaurants. When done right, the shredded papaya is crisp and the sauce is tangy and light, and not overpowering in terms of heat or fish sauce. When I ordered som tam the other night at May Thai the waitress asked “How hot?”
Though the term "escabeche" formally refers to pickled fish in Spanish cooking, to us Americans, it's the stuff of plastic bags. In L.A., a taco truck is generally considered remiss if they don't hand out big, glowing orbs of free escabeche—spicy carrot, pickled jalapeños and sweetly spiced white onion mingling in their combined brine, precariously pressing a baggie to its limits.
Get Out There
It’s summer in Burque and myriad patios await your presence. Snap the kids out of their bought air-and-video game trance for an outing that culminates in the joyful consumption of healthful and delicious paletas—no, really!—or invite some colleagues and comrades out to smash the swanky local rooftop bar scene with you. If you’re looking for a more pastoral vibe, get your farm-to-table on in Albuquerque’s resplendent North Valley. Here are a handful of our favorite patios in The Duke City. Don’t neglect to slather on some sunscreen and install a rideshare app (such as Uber, Lyft or zTrip) on your smartphone ... in case you over-hydrate.