Come and celebrate the Year of the Dragon with us!  We’ll have traditional Chinese dragon dances to chase away the bad, welcome the spring, and help bring in good fortune for the coming year.

• Sat Jan 21 - 2:00 PM
• Sun Jan 22 - 2:00 PM
• Mon Jan 23 - 10:30 AM & 4:00 PM

Schools and groups are always welcome. If you would like a store tour, please contact us in advance to schedule a time.

• 12/24 Christmas Eve: 8:30 AM - 6:00 PM
• 12/25 Christmas Day: CLOSED
• 12/31 New Year’s Eve: 8:30 AM - 6:00 PM
• 1/1 New Year’s Day: 10:00 AM - 5:00 PM

Everyone at Talin Market wishes you a happy and safe holiday season!

This Thanksgiving Day, 11/24/11, we’ll be open 8:30 AM to 3:00 PM for all your last-minute grocery needs, and also to allow our staff time to spend with their friends and families.  We hope that you are able to do the same, and have a very, happy Thanksgiving!

Naga Jolokia - AKA Ghost Pepper

So, tough guy or gal.  You’ve grown up in New Mexico and you think that you can eat spicy food? Have you tried the Bhut or Naga Jolokia pepper?

It’s not called the Ghost Pepper for nothin’.  Once the reigning Guinness World Record Holder at over 1,000,000 Scoville units, these pretty red peppers are on FIRE!  They’re only, oh, about 400 times hotter than Tabasco sauce!

Do you have what it takes?  We dare you to find out!*

*Disclaimer - Don’t try this pepper if you can’t even eat a Jalapeno, much less an Habanero or Scotch Bonnet.  We recommend lots of milk or sugar on hand, and having a buddy ready to dial 911, just in case.  Drink lots of soda with it only if you wish to turn yourself into a ghost.

Starting with a few words from our elected officials, festivities will run from 10:00 AM to 5:00 PM.  Please be sure to visit the many, locally-owned businesses that will be selling food and crafts.  Admission is free, and there will be a special KIDZ ZONE this year!

We hope to see you there!

Sponsored by The City of Albuquerque, STEPS, the Disctrict 6 Neighborhood Associations, and Talin Market.

There’s a little-known fruit that many people have growing in their homes.  It’s called monstera deliciosa.  The leaves look like a tropical house plant, but the fruit looks like a green, scaly corn cob.  It has a tropical taste, with hints of custard apple, pineapple, and banana.  With so many flavors, it’s easy to see why it’s also called the “fruit salad fruit.”  The flower looks like a large calla lily.

We’ve been able to get some of these beautiful, exotic fruit for you to try.  A word of caution, however: you can only eat the ripened fruit!  It contains oxalic acid, and can also give you cuts, blisters, and itchiness inside your mouth and beyond when eaten unripe.  Remember, beyond…

Let the fruit ripen by standing it up, such as in a jar or vase.  As the fruit ripens, the scales will easily peel or fall off, starting from the bottom, where the stem was attached.  Only eat the part where the scales have come off.  Patience is the key! Enjoy a little bit at a time for many day.  It would be quite unwise to peel and devour the fruit whole.

You foodies know you want to try it.  What’s a little wait to be able to enjoy this scaly, delicious monster?

Beautiful monstera deliciosa fruit by Linda Hartley from Flickr

Monstera deliciosa fruit by Two Helmets Cooking from Flickr

Leaves of the monstera plant by kewl, from Flickr

Tired of the same old summer grilling?  Why not throw a crawfish and crab boil?  It’s really easy, and oh so good!  C’est si bon!

We’re flying in live crawfish and blue crabs every weekend all summer long (while weather permits).  While you’re at it, you can pick up some great Cajun sausages like andouille, boudin, and even alligator.  Grill them or put them in etouffe or gumbo.

Check out some great recipes to inspire you!

If you need a large amount for your party, please be sure to call us at least 5 days in advance so that we can make sure that we have plenty for you!

A great, light, and gluten-free dish.

Vietnamese Noodle Salad

Serves 2-3

• 5 oz Rice Vermicelli (Aisle 13)
• 6 ea Garlic cloves, minced
• 1 tbsp Chili garlic sauce (Aisle 12)
• ¼ cup Fish sauce (Aisle 13)
• ½ cup Water
• ½ cup Sugar
• 2 ea Limes, juiced

• Seasonal vegetables
• Sliced, grilled chicken, steak, shrimp or fried spring rolls
• 2 tbsp Roasted peanuts, chopped

1. Boil water in a large pot and cook noodles until done.
2. Drain water and rinse noodles w/cold water for 1 minute.
3. Combine first set of ingredients to make dressing.  Use lukewarm water to help the sugar dissolve more easily, then chill.
4. Place noodles in a bowl, add veggies and meat.
5. Add dressing, garnish with peanuts, and enjoy!

Spicy Sesame Noodles

Serves 4

• 1 lb Dry, round Chinese noodles (Similar to spaghetti), Aisle 16
• 1 tbsp Sesame Oil, Aisles 7 & 10
• 2 tsp Roasted sesame seeds, Aisle 8
• 1 ea Cucumber, seeded & shredded
• 1 ea Carrot, shredded
• Crushed chili to taste

Dressing:

• 8 tbsp Tamari soy sauce, Aisle 8
• 4 tbsp Rice vinegar, Aisle 8
• 4 tbsp Sugar
• 2 tbsp Sesame oil, Aisles 7 & 10
• 1 tbsp Sesame paste, Aisle 10
• 8 ea Garlic cloves, finely minced

Directions:

1. Cook the noodles al dente.  Rinse w/cold water & mix w/1 tbsp of sesame oil to prevent sticking.
2. Mix dressing ingredients together in a mixing bowl.
3. To serve, place some noodles in a bowl & add dressing. Garnish w/veggies, drizzled sesame oil, sesame seeds, and crushed chili.
4. Mix well and serve at room temperature or slightly chilled.