Alibi V.21 No.36 • Sept 6-12, 2012 
Toritos,   roasted yellow peppers stuffed with shrimp

Dish Jockey

Marisquería Roulette

El Zarandeado pays off

A gray snapper is split down the middle so perfectly and precisely that, after the spine is removed, the fish lies flat, flatter than any flounder. It’s arranged skin-side down with nothing but white flesh exposed, then covered in onions and a creamy, mustardy chile sauce before it’s baked into something you’ve never seen or tasted before.

The Mouthful

Eating the City

Your new food editor checks in

I believe that food writing is never just about food. A region's cuisine is a reflection of that region itself.

Chowtown Restaurant Guide

When I lived in Chicago and biked around all winter, I learned firsthand how much a stiff drink can warm the cockles of your heart even on the coldest day. A shot of whiskey brings color to the cheeks, calms the chattering teeth and makes the ride back home through the slushy streets seem a little less daunting. Though winter in Albuquerque is a lot less traumatic, there are still moments when we need a warming draught to get ourselves through. Here are a few places we turn to for that tonic on a cold night.