Albuquerque is, and has long been, a city that loves a good, hard beverage. In old dumps along the bosque or up in the East Mountains, one doesn’t have to dig too deep to unearth long-since empty fifths and pints from the first half of the 1900s, still bearing the old standard warning: “Federal law […]
What used to be a sketchy area has been renovated into one of Old Town’s coolest gems. After going under a heavy facelift a few years ago, the spot has turned itself into a chic/hip-like motel with a food hall attached to it. Other than having some nice rooms and providing walking distance to a […]
Resting in the heart of Barelas is one of its neighborhood’s oldest eateries, an establishment that has seen the community change over the years and has also succumbed to closing and reopening a number of times. In its third go-around, reopening approximately five years ago, new owner Leticia Gallegos is making sure the iconic Red Ball Cafe is maintaining its vintage aesthetic.
Juicy, greasy hamburgers have been a part of the American diet forever. New Mexico has managed to conjure up its own version of the sandwich. Infusing the homegrown product of green chile, the green chile cheeseburger has caught national recognition.
“Cicadas, and many insects for that matter, are naturally high in protein and prebiotic fiber and low in fat. In short, they are a superfood. But can our society-at-large overcome the gross-out factor and start chowing down on bugs—and not as a mere novelty, but as a sizable component of our diets?”
“The Paloma mixed silver tequila, house-made grapefruit soda (with topo chico), and Ancho Reyes red chile liquor. It was then further enriched with a rim of sweet-grapefruit salt colored like raspberry sherbert. I may never be able to return to my adolescent favorite mix of cheap tequila and squirt soda.”
French-style cuisine is incredibly rare in the city, but you can definitely find it at Nob Hill’s own frenchish.
The Shop’s biscuits and gravy aren’t regular Southern-style; they added their own New Mexican twist.
Ajiaco, a spot that’s been around for a handful of years, serves up some of the city’s best South American food.
It’s hot, the sun is beating down on you, and you feel parched. It’s time for a beer. Not a heavy IPA or a stout; what you need is a nice and refreshing sour. Fresh off the line at Rio Bravo is their new Desert Island Daiquiri, a piña colada-inspired beer containing a dash of vanilla. It’s going to be this summer’s official beer.