Dish Jockey: Eating Our Way Through The Duke City, One Dish At A Time

Laura Marrich
1 min read
Dish Jockey: Eating our way through the Duke City, one dish at a time
(Eric Williams
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The Alibi is launching a terrific new food column in this issue. The idea behind Dish Jockey is to illuminate Albuquerque’s culinary underbelly, exploring some of the more unusual cuisines and dishes to be found here. Each micro-review highlights just one specialty of the house—a dish so singular, it deserves to have a whole column to itself. We’re starting things off with two helpings of exotic soups— Talking Drums’ African goat pepper stew and Arirang’s Korean soon tofu. Have a suggestion for a for another Dish Jockey fixation? Post a comment here or email
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