Frito Pie, A New Mexico Classic
An anti-treatise on the Great Frito Pie Debate, including four exhibits in Albuquerque’s Frito-scape.
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Tag: Santa Fe
Besseha, Tajine
Santa Fe’s Moroccan-inspired Tajine offers refuge on a cold winter night.
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#74 | Manna from Heaven, Fat Tuesday, and Delicious Things
Fruit? Manna? Beer? Beignets? Whatever you’re living off (or swearing off), check out this week’s newsletter. We dip into the realm of nourishment (spiritual and otherwise), offer local tips on Mardi Gras, and, for you road-trippers, point you to a few lesser-frequented destinations around the state.
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Ceviche, Pupusas y Sopes: Latin American on Airport
Santa Fe’s Airport neighborhood has some of the best Latin American food this side of the border, and we’ve got your ticket.
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Chile Reverie at Cafe Pasqual’s
A storied dining spot stirs up a plateful of memories.
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#70 | Oh Gas Stoves, Crane for Sale, and Other Surprises
The Bite weighs in on the great gas stove debate, plus chile rellenos.
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#69 | Fruit Leather, Food Trucks, and Kumquat Sauce
Noma and the labor behind our meals, plus a dinner with Chef Nikki Tran.
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Beyond the Egg Roll
Tom Hudgens bypasses General Tso’s Chicken and reaps the rewards.
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#68 | Champagne, Sotol, and Clay
This week The Bite looks at sotol sourcing, champagne debates, and a local pottery throwdown.
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A Desert Dweller’s Guide to Sushi
Ty Bannerman takes a sushi tour.
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Going Green
Aria Chiodo explores local takes on the tomatillo.
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Anatomy of a Sauce
Candolin Cook meets with Chef Alain Jorand of Le Pommier Bistro to demystify French sauces.
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