green chile


V.21 No.30 | 7/26/2012
Eric Williams ericwphoto.com

Locovore

Ben Michael’s

The house that Ben built

If you’re on any kind of schedule, you should probably avoid Ben Michael’s restaurant on even a half-busy evening. The slow-moving spectacle that often passes for service will be frustrating if there’s some other place you need to be. But if you aren’t in a hurry, that same chaos could pass as entertainment. And if you show up during a quiet lunch hour and you’re the only one there, expect to be treated like royalty.

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V.21 No.25 | 6/21/2012
The deliciously chilI-dog-esque savory waffle boat
Eric Williams ericwphoto.com

Locovore

Tía Betty Blue’s

What’s red and green and blue all over?

The appeal of Tía Betty Blue’s might seem skin-deep at first. The paint is fresh. The food comes fast enough to service a drive-thru window. A collection of bottled soda pops is so vast, it could be a gimmick. And the image of a raven-haired hottie—Tía Betty Blue, presumably—stares you down from the sign, the walls, the menu. But despite its candy-coated veneer, Tía B’s means business. The food is simple but thoughtful, and it’s different. And as long as food is the priority, who cares how cute the servers are?

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V.21 No.18 | 5/3/2012
Who you callin’ turkey?
Eric Williams ericwphoto.com

Food

(gChile x trky + chz)bread2 = ABQTurkey

Green chile. Turkey. Cheese. Bread. That’s it. The classic “Albuquerque turkey” sandwich is about as simple as it gets, which means the quality of the ingredients that go into it—and the perhaps atmosphere around it—are paramount. In this week’s food section, professional gobbler Ari LeVaux makes a case that JohnDhi’s nails both ends of the ABQT equation.

Who you callin’ turkey?
Eric Williams ericwphoto.com

Dish Jockey

Stalking the Albuquerque Turkey

JohnDhi’s BBQ

The “Albuquerque turkey” sandwich is the lesser-celebrated cousin of the green chile cheeseburger. This simple combination of flavors is found in most any Burque sandwich shop—including Subway franchises—and even in pie-form at some pizzerias. As with the green chile cheeseburger, it’s possible to try too hard. But all that really matters are the bare essentials: green chile, turkey, cheese and bread, in roughly that order. JohnDhi’s BBQ, on Rio Grande and Griegos, makes one of the tastiest versions in town.
V.20 No.35 | 9/1/2011

Alibi Picks

Down the Hatch

Las Cruces High School mariachis, chile eating contests and a chile queen coronation—put them together, and you've got a whole lot of small-town Southern New Mexico charm. The Hatch Chile Festival turns 38 on Saturday and Sunday at the Hatch Municipal Airport (due south on I-25, then one mile west of Hatch on Hwy. 26). Admission is $10 per carload, and don't forget to bring a cooler for all that roasted green stuff.

Mary Ann Goins

Locovore

Market Report: Bernalillo

A pueblo harvest

Each time I show up at a growers' market, it’s like coming home. Even if it's one I've never visited. As soon as it comes into view, I feel like I already know the people I'm about to meet, like I've slipped into a recurring dream that’s always different yet familiar. That’s why if, during the next few weeks, you don’t find yourself reading about too many restaurants in this space, I hope you understand. I haven’t been eating at restaurants much. Instead I’ve been haunting the markets, bringing home the goodness and cooking it into 10,000 permutations of green chile, corn, calabacitas, garlic and meat, and washing it down with melon juice.
Mary Ann Goins

Locovore Bite

Market Report: San Felipe

Ten miles north from Bernalillo, right by the exit ramp for the San Felipe truck stop and casino, the San Felipe market convenes on Wednesday evenings. The vibe is funky, jovial, relaxed and no-nonsense, with a slightly lawless feeling: Some vendors drive into the market while it’s going full-swing to set up their booths. It’s also a reminder of what an amazing melting pot New Mexico is.
V.19 No.52 | 12/30/2010

Culture Shock

Former Alibi Arts Editor Remembers the Rainbows

Now that I live 5,000 miles away from Albuquerque—in London, a city as gray and lusterless as the stereotype—it’s easy to think of all the things I miss: sunshine, foamy beer and green chile chicken enchiladas probably top the list. But the unexpected one, the one that all the artsy hip Londoners would scoff at, is a painting on a building. Sure, London is supposed to be a street-art Mecca and there are tons of pieces all over the place, from Banksy to Space Invader to less well-known artists, but they all lack the kind of life that the Central rainbows embody.

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V.19 No.41 | 10/14/2010
Tamale heaven
Sergio Salvador salvadorphoto.com

Restaurant Review

El Modelo

Soul model

Which is better: having the best location and the worst tamales, or the best tamales and the worst location? Only soul-free capitalists would choose the former, while a soulful stream of Burqueños regularly choose the tamales at El Modelo.

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V.19 No.34 | 8/26/2010
Vintage Lotaburger

Food

Burger Talk

Blake’s Lotaburger vs. Five Guys—Gustavo Arellano on green chile and regional chains

Nothing in this whole wide world compares to the ambrosial sensation of chowing down on foodstuffs covered with roasted New Mexico chile. Smitten with our state’s almighty green chile burgers, Gustavo Arellano—of the OC Weekly and ¡Ask a Mexican! fame—wrote a love letter to Blake’s Lotaburger. In the blog, he praised the fact that the 76 Lotaburger locations are all within the borders of New Mexico. Meanwhile he lamented the outbreak of Five Guys fever (I guess Southern California is experiencing it too), a once D.C.-specific burger joint that now has 625 locations in the U.S. and Canada. It seems that Arellano and I have similar feelings about Five Guys. The burgers are good, but is all of the brouhaha deserved? Wait, what’s that? I can’t hear you over this blaring Doobie Brothers song!

Albuquerqueans can find out what all the fuss is about at 6650 Holly NE (waaaaay up there in that mess of chain stores and subdivisions on Paseo between San Pedro and Louisiana).

V.16 No.36 | 9/6/2007
Mr. Kerouac

Book News

Shot of Jack

Kerouac's On the Road hits 50

Sixty years ago last month, when John Kerouac walked out the door of his mother's house in Ozone Park, Queens, America was a different place. Gas cost 23 cents a gallon. The minimum wage was 40 cents an hour. And simple pleasures came a la mode.

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