food and beverage


V.27 No.38 | 9/20/2018
The Kathy Burger
Eric Williams Photography

Restaurant Review

A Visit to the Valley

Kathy’s Carry Out on Isleta reps Burque

En Burque, it’s always time for Kathy’s Carry Out!
V.27 No.37 | 9/13/2018
Peruvian corn in crema sauce
Eric Williams Photography

Restaurant Review

When Fusion Cuisine Grows Up

Poki Poblano Fusion serves original, tasty dishes in classy atmosphere

Poki Poblano has hit a lovely balance in this new restaurant: It not only has great food, but it also happens to be a very cool place to hang out.
V.27 No.36 | 9/6/2018
Key lime pie from Los Ranchos Bakery
Eric Williams Photography

Restaurant Review

A Taste of Home, Wherever You’re From

Los Ranchos Bakery has big city vibe with neighborhood charm

So often forgotten in the world of breakfast pastries, the scone is the effortless liaison between sweet and savory, and can work perfectly with eggs, or as a stand-in for a doughnut. The underlying base of Los Ranchos Bakery's scones is truly what carries the day—be they savory or sweet.
V.27 No.35 | 8/30/2018
The classic Laguna burger
Eric Williams Photography

Restaurant Review

Worth the Wait

New Laguna Burger location proves as tasty as ever

With their first in-town location opening last December, Laguna Burger has taken the I-40 road trip reluctance and instantly replaced it with nearby convenience—not to mention quality casual dining at prices that'll have mall chain franchises gulping and tugging at their collar.

Food for Thought

“What Can I Do to Help?”

In tough times, gifts of food offer great comfort

When there is an illness or a death in the family, voicemail boxes overflow with “What can I do to help?” Instead of asking, act by feeding them.
V.27 No.34 | 8/23/2018
pistachio cake
Eric Williams Photography

Restaurant Review

Like Running Into An Old Friend

Le Quiche Parisienne’s new digs

What was the best kept secret in Downtown has become the best kept dining secret in the Northeast Heights.
V.27 No.33 | 8/16/2018

Food News

UNM Taproom to Open in Fall

Two alumni made taproom dream a reality

The UNM Taproom is set to open in mid-September and will serve beers from several local breweries as well as a small food menu.
V.27 No.32 | 8/9/2018
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?
V.27 No.31 | 8/2/2018
The kitchen sink burger at Bosque Burgers
Eric Williams Photography

Restaurant Review

On the Road Again

El Vado offers a wide variety of eats and drinks

Plucked from the bulldozer's path and renovated to a high shine, the El Vado is a proud piece of once-crumbling Route-66-era Americana, with many casual dining options.

Know Your Ingredients

What is coconut sugar?

And why is everyone obsessed with it?

Coconut sugar is the latest to get the coconut product spotlight, and thus a lot of varying opinions and incongruous facts have been thrown around about it. Here's a little primer on this alternative sweetener.
V.27 No.30 | 7/26/2018
The fresh and floral lavender ‘99
Eric Williams Photography

Bar Review

Bar Campo’s Elegant Drinks

The bar at Los Poblanos serves herby, fresh-tasting cocktails

Bar Campo has herb-forward, fragrant cocktails made from good, fresh ingredients in simple pairings that produce tasty results.
Pomegranate mollases at Talin Market
Photo by Robin Babb

Know Your Ingredients

What is pomegranate molasses?

And what should I do with it?

Pomegranate molasses is pomegranate juice that’s cooked down or reduced to a thick, dark syrup, often with a little sugar and lemon juice for flavor.
V.27 No.29 | 7/19/2018
platillo feliz
Eric Williams Photography

Restaurant Review

Satisfying Salvadoran Food

El Papaturro makes mouthwatering Central American fare

Robin Babb visits El Papaturro and gets the best possible drunk food (pupusa) rounded out with refried beans, fried plantain and fried eggs. Naptime soon followed.

Know Your Ingredients

What is an heirloom tomato?

And why are they so tasty?

Do you remember the first time you tasted a homegrown tomato, when you realized that the styrofoam-flavored red things you buy at the supermarket had been lying to you about how good a tomato can be?