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Tuerta bringing special menu to Albuquerque Artwalk

A plethora of ingredients used to create Tuerta’s Mole De Olla course featuring braised lamb. (Courtesy of Liam Kimball)

ALBUQUERQUE, N.M. — Art comes in many forms and food is one of them.

Tuerta will be showcasing a special menu featuring some South American-influenced offerings for its Popup/Walkup during the Albuquerque Artwalk. The event, which showcases artist pop-ups, vendors and performances, will be held from 5 to 9 p.m. on Friday, Aug. 7.

The Albuquerque Artwalk is an independent arts organization and community of artists working to elevate New Mexico’s emerging creative economy. Its platform is to support local artists, micro-businesses and local brick and mortar establishments through cultural enrichment events, art place-making and an online platform for emerging artists, according to its website.

Tuerta’s Mole De Olla includes braised lamb, ancho chile, polenta and more.

Tuerta’s owner Liam Kimball reached out to Albuquerque Artwalk organizers to be part of it.

“It’s a great event,” he said. “I had been looking for ways to be involved mostly (because of) the sort of traffic we’re actually getting down here. People coming to check out the murals downtown… The murals definitely they’ve been a big attraction and people have been coming down here to check it out. Hopefully it’s the first of many.”

Tuerta’s Chef Daniel Garcia created a special menu for the Popup/Walkup inspired by his travels to South America and what is currently in season, according to Kimball. Items will be a la carte. Orders can be placed online for pickup at or patrons can walk up to the Tuerta window and place their order.

The menu has plenty for bigger appetites and patrons looking for a delicious snack or dessert. Larger offerings include: the Paul Ruebens filled with smoked brisket, corned beef, sauerkraut, cheese and a secret sauce between a Brioche bun; and the Tuertorta can be ordered with either smoked chicken or tofu topped with mole aioli, pickled vegetables and “crunchy stuff” on a Brioche bun.

Vegetarian diets can dig into Blistered Shishito Tostadas with chipotle black beans, tomato relish, charred vegetables, avocado and traditional garnish. Patrons seeking a more robust flavor might select the Gnocchi Ala Danza featuring potato gnocchi, meatballs, Italian sausage, tomato ragout and “so much cheese.” Lamb lovers will delight in the Mole De Olla made with braised lamb, ancho chile, polenta, wilted greens, pickled onions and a radish with cilantro salad.

Tuerta’s Tomato Salad is comprised of blackberries, chimichurri and farmer’s cheese.

Smaller bites that can stand alone or serve a side are the Elotes on the cob dressed in lime mayo, cotija cheese and Tajin, a chile, lime and salt seasoning. Other offerings are the Roasted Curry Carrots served with lemon tahini, a raisin with olive tapenade, and cabbage salad. A bright fruit combo is offered as a Tomato Salad with blackberries, chimichurri, and farmer’s cheese. Jumpstart your palate with the Chilled Watermelon Soup that includes cucumber, melon and pickled watermelon.

End with a sweet note or start with

Chilled Watermelon Soup made with cucumber, melon and pickled watermelon will be featured on Tuerta’s special Popup/Walkup menu.

dessert with either the Sopapilla Ice Cream Sandwich made with coconut and roasted corn ice cream or the Empanada filled with an apple-rosemary jam.

Kimball opened Tuerta in October 2019. He vowed to support local growers and incorporate New Mexico-sourced foods as much as possible. Tuerta’s regular menu predominately features creatively named sandwiches with vegan and vegetarian options. It is open from 11 a.m. to 3 p.m. Monday through Friday.

Kimball looks forward to the day when businesses can fully reopen again but is happy with the opportunity that such things as the Artwalk provide.

“I would much rather that everything is open but this is a good middle ground,” he said.

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