Albuquerque The Magazine, May 2021 by Albuquerque The Magazine

MAY 2021 | ALBUQUERQUE THE MAGAZINE

5 MA Y 202 1 | ISS UE

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A perfect smile makes every day feel less everyday.

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MAY 2021 | ALBUQUERQUE THE MAGAZINE

service that allows users to read captions of what’s said to them during telephone conversations. Through the use of a uniquely designed CapTel phone, users speak directly to the other person and listen while reading what’s said to them on the bright, easy-to-read display screen of the CapTel phone.

“It is such a relief to have the combined benefit of being able to read the captions while listening on speaker. Combining these elements has allowed me to communicate better.” - Linda, CapTel 2400i user Contact Relay New Mexico today to learn more about Captioned Telephone— the service that lets you see what people are saying! FEDERAL LAW PROHIBITS ANYONE BUT REGISTERED USERS WITH HEARING LOSS FROM USING INTERNET PROTOCOL (IP) CAPTIONED TELEPHONES WITH THE CAPTIONS TURNED ON. IP Captioned Telephone Service may use a live operator. The operator generates captions of what the other party to the call says. These captions are then sent to your phone. There is a cost for each minute of captions generated, paid from a federally administered fund. To learn more, visit fcc.gov. Third-party charges may apply: the Hamilton CapTel phone requires telephone service and high-speed Internet access. Wi-Fi capable. ©2021 Hamilton Relay. Hamilton Relay is a registered trademark of Nedelco, Inc. dba Hamilton Telecommunications. CapTel is a registered trademark of Ultratec, Inc. © 2021 Hamilton Relay • CapTel is a registered trademark of Ultratec, Inc.

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Call today to learn more! 877.463.0994 Voice/TTY 866.744.7471 Spanish Voice/TTY RelayNM.org • RelayNM@HamiltonRelay.com

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DEPARTMENTS 20 Publisher’s Note 25 Tapas

P. 126 P. 132

Jesus Street plays host to vibrant street art; the Gutiérrez-Hubbell House traces the history of enchiladas; a new podcast explores the history of baseball’s Copper League; UNM launches the 35th issue of Scribendi; NM quilters guilds give back.

34 Beers With ATM

Albuquerque lost a local treasure in November of last year. We revisit an interview with the late Isotopes VP of Corporate Development Nick LoBue and share remembrances from those whose lives he enriched.

40 Faces and Places 65 Datebook

125 People

126 Albuquerque the Interview

P.136

With wholesale legalization on the calendar, we chat with New Mexico Cannabis Chamber of Commerce Executive Director Ben Lewinger to learn about the burgeoning industry.

132 Personality

Following a thrilling career in the NFL, former Lobo star Preston Dennard has dedicated his time and talents to giving back to the community.

136 Behind the Scenes

Yelp is more than a review aggregator. Community and Marketing Director Howie Kaibel takes us through the ins-and-outs of building a thriving Yelp community.

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MAY 2021 Volume XVIII Number I PHOTO DIRECTOR

Don James don@abqthemag.com LEAD DESIGNER

Sheridan Young sheridan@abqthemag.com GRAPHIC DESIGNER

Candice Callado candice@abqthemag.com FOOD EDITOR

Zane Beal zane@abqthemag.com DATEBOOK EDITOR

Denise Meyer datebook@abqthemag.com STAFF PHOTOGRAPHER

Michael Jacobs michael@abqthemag.com CONTRIBUTORS

Tristen Critchfield Ashley Biggers Mel Minter Joey Enders

Albuquerque The Magazine (ISSN 1936-4350) is published monthly except January by Albuquerque The Media Corporation, 1550 Mercantile Ave. NE, Top Floor, Albuquerque, NM 87107. Periodicals Postage Paid at Albuquerque, NM 87101, and at additional mailing offices. POSTMASTER: Send address changes to Albuquerque The Magazine, 1550 Mercantile Ave. NE, Top Floor, Albuquerque, NM 87107.

LETTERS TO THE EDITOR We welcome letters to the Editor. You may e-mail yours to editor@abqthemag.com, or submit it directly from our website, or via snail mail. EDITORIAL SUBMISSIONS Our editorial calendar is available online at www.abqthemag.com/MediaKit.pdf. No phone calls, please. Unsolicited manuscripts require a SASE.

DEPARTMENTS

P. 148 P. 152

P. 140

139 Culture 140 Creatives

Illustrator Zahra Marwan creates charming ink and watercolor depictions of her Kuwaiti homeland and the Duke City.

P. 156

142 Shelflife

Maria Espinosa explores the scars of trauma and burdens of suburban ennui in Suburban Souls; Dara Saville supplies fresh perspective on native plants in The Ecology of Herbal Medicine.

144 Tiempo

A monthly check-in with longtime Tiempo editor Mel Minter on the new performers—and familiar faces—making waves in ABQ’s thriving local music scene.

156 From the Vine

147 Dish

148 Eats Review

At Ironwood Kitchen, chef and owner Matthew Moody gives patrons a taste of homemade comfort with his rich, scratch-made eats.

152 Eats, Etc.

La Finca Bowls traffics in healthy, sustainable meals; Chile Chicken brings the fire of Nashville hot chicken to a sandwich near you; Duke City Taco makes the taco experience endlessly customizable.

When indoor drinking and dining were off the table, local brewers had to get creative. We take you through the pivots and innovations they used to pull through.

162 My Favorite Recipe

Silvia Rodriguez Grijalba shares her recipe for a classic dish from her native Spain.

168 Bites

Info-filled nuggets about the city’s restaurants to take with you on the go.

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“The right company, at the right time.”

(505)897-2420 4901 McLeod Rd NE Ste B Albuquerque, NM 87109

www.ipsglobal.com MAY 2021 | ALBUQUERQUE THE MAGAZINE

DEPARTMENTS 193 Fun

196 ‘Til You Drop

At local used bookshop Downtown Books, owner Scott Free shares his love of all things literary with the Duke City.

198 Paws Button

At Blue Barn Stables, putting people in touch with equestrian life is more than just a pastime—it’s an absolute passion.

200 ABQ’s Amazing Pets This month’s winners: Hippo, Kauai, Denver, and Tommy Pickles.

203 Piece of the Past For decades, a now-disused steel truss bridge carried Route 66 travelers over the Rio Puerco.

204 Passenger Window

P. 198

Assembled from used car hoods, a phoenix rises outside the Albuquerque Fire Station on Menaul Boulevard.

207 Photo Contest

This month’s winner: A Boy and His Burro, by Shane Weigand.

208 A Few Things

Colton Shone, KOB Channel 4 Morning Show Anchor, gives us the scoop on his diverse interests and backstory.

P. 196 18

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MAY 2021 Volume 18 Number 1 PUBLISHER

Larryl Lynch larryl@abqthemag.com

ASSOCIATE PUBLISHER

Gena Salazar gena@abqthemag.com

SENIOR ADVERTISING EXECUTIVES

Philip Kjelland philip@abqthemag.com Megan Life megan@abqthemag.com PUBLISHING ASSISTANTS

Dakota Lynn McCaffrey dakota@abqthemag.com Sakara Griffin sakara@abqthemag.com BUSINESS MANAGER

Renee Martinez business@abqthemag.com ASSOCIATE PUBLISHER EMERITUS

Scott Davis (1966–2004)

SUBSCRIBE!

Annual subscriptions to Albuquerque The Magazine are $19 for 11 issues. You may subscribe directly from our website. Send check or money order to:

Albuquerque The Magazine 1550 Mercantile Ave. NE, Top Floor Albuquerque, NM 87107 phone: 505-842-1110 • fax: 505-842-1119 www.abqthemag.com

PUBLISHER’S NOTE

Tanna

Zane

er yone’s got t mothers is, ev The thing abou lived long enough to get a one. But having of what’s available on the rough sampling , I’m pretty confident that mothering fronte in a million. Mom, you’ve mine is truly ons source of support, advice, been a ceaseles y, and insight for me and my comfort, stabilitnow, a passel of grandkids. siblings—and, love you. Thanks, Mom! I r Zane, Food Edito

In lieu of the regular letter introducing you to this issue of Albuquerque The Magazine, we decided to instead introduce you to some of the people we’re most grateful for here at ATM: our moms! In addition to the traditional flowers and brunches of Mother’s Day, our team this year decided to also give the lasting gift of ink on paper, fashioned with a little message about each of our moms, and what they’ve meant to us and our lives. And since we work at a magazine, why not? We’re sure moms everywhere would totally understand. Happy Mother’s Day!

Gena

Ann

I am an incredibly strong wo incredibly strong woman man because an (too) many adult years to raised me. It took see the sacrifices you made be able to clearly Now, I can truly, honestly, to be my mother. edly thank you for the harand whole-heartin every single day, the toud work you put taught me, and the uncond gh lessons you even to this day. I love youitional love I feel and, more so, I appreciate you, Mom. Gena, Associate Publisher

Baby Jack

Don

Norma

Dear Mom, I thank you for always being kind, and for raising me. Not until I had a child of my own did I realize how much work and sacrifice it takes to raise a child. I thank you for all those hard years and all the love you gave me. I love you more than you know will ever know. Your son, Don, Photo Director

Darlene

Denise

se, prepared for My mother was a no-nonsen e really tasty som ked coo She . anything gal e to eat. If com wel e wer meals which you , you were ved ser she you didn’t like what if you liked the see to t wai to e com wel also a great musician, next menu better. She was always called and ler, bow seamstress, and of help in lots ded nee Kansas “home.” She let you know she ays alw and rs, yea last her was grateful for it. Denise, DateBook Editor

Darla

Candice

To my dearest sister Darla, Thank you for all the love and support yo have given me thr u would be so proud oughout the years. Mom of can help raise their you! Not many people did. You are the glu younger siblings, but you gether, and we are e that holds our family toour lives. Thank youall blessed to have you in being such an amazi for all that you do and for more than you knowng role model. I love you ! With Love, Candice, Graphic De signer

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Marge

Sheridan

Phil

Mom, you were the best. since you left us. You cooIt’s been two years vided transportation, and ked, cleaned, prowhile raising three prettysomehow worked Thank you! The person I am awesome boys. of the wisdom, discipline, today is because instilled in me. For that, I and life lessons you of you, and miss you everyam grateful. I think day. Go Irish! Phil, Senior Advertising Exe cutive

Larryl

Mae

the love you’ve giv Mom, thanks for all t getting mad at me no for en me. Thanks d driving us when I when I ran off the roaember your patience was 11. I always rem d that’s how I try to er with me that day, an that we call each oth teach others. I love , and tease each othearly in the morning rt the day. I hope we er to wake up and stare phone calls, mom. have many, many mo I love you! Larryl, Publisher

Gina

rt I know. I My stepmom has the biggest heathe day but in k bac o kidd test grea the n’t was still loves even after all my shenanigans shegrateful to y trul I’m me. ut and cares abo very importhave her part of my life. She’s a she helped ause bec life my in on pers ant person I am mold and shaped me into the a! Gin , Day ’s ther today. Happy Mo r Sheridan, Lead Graphic Designe

RR= Mothers Day Editorial

Sakara

Renee

Rita

Ever yone in this world has someone who a lot to them. For me, that would be my means would not be the person I am today withmom. I unconditional love of my mom. She was out the friend through all the ups and downs my best of my life. She is always guiding me to do the right thing ; she supports me and my decisions and tells me to believe in myself. That is the type of wom mother is: supportive, caring, and so muc an my h more. I love you, Mom! Renee, Business Manager

out to my nana ay tribute goes My Mother’s D She’s someone I couldn’t imagwho raised me. Growing up we would always ine life without. spending time together—trube laughing andSomething as simple as making ly a best friend. r is still my favorite memor y oatmeal with he ality time we spend together. because of the qus how to make me feel special, She always knowto be even half the woman she and if I grow up cky. She’s just that amazing! is, I would be lu g Assistant Sakara, Publishin

Megan

Tricia

Christy

My mom is by far one of the best people ever. There are so many words to describe her: loving, grateful, silly and supportive are just a few. My mother was my first teacher, and my first ‘best friend.’ I talk to her every single day, and count on her for support, guidance, reassurance— and for a good laugh. Her love for her family is without a doubt the strongest I have ever seen. I always say my mom is young at heart (her love for travel, good food and wine is amazing). I hope to be as wonderful of a mother to my boys as she is to me and my siblings. Megan, Senior Advertising Executive

MAY 2021 | ALBUQUERQUE THE MAGAZINE

Rosella

Dakota

extremely spicy, it’s also extreme Mom, even though your food is ard to our movie nights because forw rly delicious. I always look on, and me by cooking our favo you make it all about Owen, Aar ories are travelling to Chicago, faite meals. Some of my favorite mem with you, which makes you my New York and ever ywhere else my favorite person to meet at the also are vorite travel buddy. You , and my absolute favorite person Copper Lounge for French 75’s ! to dance around with! I love you Dakota, Publishing Assistant

VOTE! 22

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TINY BITES OF EVERYTHING TO SEE, DO AND BUY IN ALBUQUERQUE

A HOLY STREET

MAY 2021 | ALBUQUERQUE THE MAGAZINE

street name seems to be nothing more exciting than a common forename. In fact, Jesus Street sits amid a cluster of streets that boast common first names. John Street to the east, William Street to the west, Lily and Kathryn Avenues to the south. There, houses date to the 1920s and 1930s, built when the entire population of Albuquerque numbered less than 30,000 people. On maps from the 1930s, Jesus Street traces the path of a narrow acequia—the Barelas ditch—that no longer exists. Today, however, Jesus Street is home to wall after wall of vibrant street art. Tagged walls speak to local flavor—a street vendor calling out his wares, a callout to the bordering San Jose neighborhood—reminding visitors that this place is still very much alive. —ZB

PHOTO BY DON JAMES/ATM

Like a lot of other towns, Albuquerque scours the history books for place names. You’ll find plenty named after former presidents, civil rights leaders, renowned military commanders, and local movers and shakers. So, when you see a street with a name like “Jesus,” you automatically assume it must have historical roots. For instance, there was a famous carpenter by that name who cultivated something of a lasting impression with his work in the Levant some 2000 years ago. Here, however, the origins are somewhat more modest. Situated in the northeast corner of the Barelas district, a little west of Broadway, Jesus Street is 600 feet of quiet residential neighborhood. Rather than an allusion to an ancient man highly skilled in the arts of planing wood and hammering nails, this

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Mateo Hurtado Castillo

ABQ

Age: 11 School: eCademy APS Online School, 6th Grade Likes/other hobbies: Drawing, cycling, playing golf, building clay models, and anything hands-on Dislikes: Tomatoes, potatoes, and broccoli Future Plans: Professional Traveling Pianist Mateo is on the road to musical prodigy status. Beginning to play at the age of four, eleven-year-old Mateo has grown his talent as a pianist, winning various competitions around the globe. His skills have gained him recognition in Spain, England, Mexico, Ireland, and Germany, including an invitation to perform at Beethoven’s house. “The other day, I practiced one piece for a whole two hours and thirty minutes,” says Mateo. “It’s the process of trying to perfect a piece by practicing with little sections.” Both of his parents are professional pianists. “The first thing that we do is practice and prepare without having in mind the competition, we select the composer and repertoire that match the difficulty for his age,” says Mateo’s father, Dr. José-Luis Hurtado, explaining how they prepare for performances and competitions. “Then we start learning the pieces, and that can take months, up to six or seven months. For his part, Mateo is confidently looking forward to his bright future: “I love to play any kind of music and I want to keep learning new difficult pieces.”—SG

Submit your Incredible Kids at incrediblekids@abqthemag.com

These days, the Gutiérrez-Hubbell House plays hosts to events like weddings and birthdays, along with exhibits that afford visitors insight into bygone lifestyles and local culture. On the latter front, they’ll be launching an exhibit on May 21st called Enchiladas: A Global Journey to New Mexico. The exhibit will explore the history of New Mexico’s culinary culture, along with the diverse cultural influences—from Pueblo innovators to Spanish colonists—that shaped it. Constructed throughout the 1850s and 1860s, the Gutiérrez-Hubbell House provides a living window into Albuquer-

que’s early history. Juliana Gutiérrez—descendant of a powerful, wealthy Spanish family—and her Connecticut Yankee husband James Lawrence built the house along El Camino Real and there raised a dozen children. The Enchiladas exhibit will be presented entirely outdoors on the Gutiérrez-Hubbell House Museum’s ADA compliant and NMSafe Certified grounds, with ample space for social distancing. Additional information can be found online at gutierrezhubbellhouse. org and bernco.gov/ coronavirus. The exhibit runs until July 31.

Nina Chavez

Director, Communications and Development Teach for America New Mexico

“I love evening walks to catch sunsets on the city’s far West Side. The area around the South Point Trailhead is a beautiful vantage point to hang out and watch the city lights across Albuquerque take over. I joke that I can see the neon sign of the Hiland Theater of NDI New Mexico all the way from here!”

Start Bragging ABQ is a campaign to tell everyone what you love about our city. Got a brag about ABQ? Send it to us at editor@abqthemag.com.

—ZB

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EXPANDING THE WORLD FOR ABQ KIDS The International School at Mesa del Sol broke ground on a new facility March 4, 2021. The expansion will accommodate the growth in enrollment numbers for the charter school, which launched in 2009 and had its first graduating class in 2018. The new campus, scheduled to open its doors in August, will have enough space to educate up to 450 students. “Our students and community have been waiting patiently for this moment and this growth,” said Barbra Langmaid, Executive Director and Head of School. “A permanent home on the mesa will provide all students from the 21 zip codes we serve with the inviting educational spaces and tools they need to succeed.” The school espouses Core Values of global vision, knowledge, stewardship, diversity and citizenship, and includes the teaching of a foreign language to students every year.

The International School at Mesa del Sol groundbreaking ceremony on March 4, 2021. From left: Barbra Langmaid (Director / Head of School), Mary Vesper (Assistant Head of School), Amanda Castaneda (Assistant Head of School), Jenifer Reed, Rebecca Mattingly, N.M. State Senator Michael Padilla, ABQ City Councilor Pat Davis, David Campbell.

The International School at Mesa del Sol By The Numbers

217,800 Square feet of new school

4.8 Acres of new campus

ATM DEFINITION OF THE MONTH 28

315

Current enrollment (pre-K thru 12th grade)

New buildings (to house two full science labs, plus media, library, art and music spaces)

feeling during that first joyous full AIRGASM (n.) “The breath of fresh air that fills your lungs as you inhale with enthusiasm right after taking your mask off. ”

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“Four teams, three states, and two countries for one bush league.” That’s how Albuquerque screenwriter Mary Darling describes baseball’s Copper League, a 1920s affair that included teams from Mexico, Texas, New Mexico, and Arizona—most funded by mining companies. It also included players from the 1919 Black Sox, banned from the Major Leagues. Darling’s screenplay on the era is a work in progress, but when the Historical Society of New Mexico awarded her a Jane C. Sanchez Grant to produce a podcast about it, she jumped at the chance, inviting baseball historian Lynn Beville (www.bevillsadvocate.com) to join her. Hosted by Van Tate, sports director of KRQE, the three-part series, “Mining Diamonds along the Border,” brings Darling and Beville to the mic with the bases loaded with history—including the crucial role played by the TB hospital at Fort Bayard—along with snippets of the screenplay performed by local actors. There’s also “Llévame al partido,” the Spanish version of “Take Me Out to the Ballgame,” translated by local singer/ songwriter Lara Manzanares and Juan Carlos Soberanis, and performed by Manzanares, Jordan Wax, and Tanya Nuñez. One fateful game on May 29, 1921, in Nogales, Mexico, gets special attention. A riot over an umpire’s call brought the game to a halt until federales, who were on hand in case Pancho Villa showed up, restored order. After the casualties were cleared from the field—1 dead and 12 wounded by gunshots, and many more with other injuries—the game resumed. —Mel Minter

MAY 2021 | ALBUQUERQUE THE MAGAZINE

SCRIBBLE MANIA Originally launched in 1985 as UNM Honors Review, Scribendi marked their 35th anniversary with a fresh issue. Dropped digitally on April 10, the release coincided with the Western Regional Honors Council Conference—an event designed to bring together faculty, administrators, and students across a 13-state region to promote and advance undergraduate honors education. Created and distributed entirely by University of New Mexico undergraduate students, Scribendi presents creative works from students hailing from more than 200 institutions linked through the Western Regional Honors Council. The publication adopted its current name—derived from the Latin phrase cacoëthes scribendi, meaning an uncontrollable urge or mania for writing—in 1994 to better reflect its official aims and aspirations. The 2021 issue of Scribendi can be found online at scribendi.unm.edu. Folks who eschew reading from screens can also visit that website to purchase physical copies of the magazine and establish a subscription.—ZB

Ryan Life

Age: 6 School, Grade: Mission Avenue Elementary School, Kindergarten Likes/other hobbies: Legos, bugs, Harry Potter, and science Dislikes: Not a fan of mac and cheese or peanut butter, and prefers his hamburgers plain, putting a hold on all the condiments and veggies Future plans: Ryan loves to make spaghetti with his mom, and says he wants to be a chef! Have you ever wondered why some little babies wear helmets? It’s not a fashion statement or new trend, but ultimately has to do with treating a medical condition. Moms, you see, are just trying to protect their little ones. Barely out of the womb at just two months, Ryan Life was diagnosed with craniosynostosis. “It’s basically when your soft spot closes prematurely,” says Ryan’s mother, Megan. “The neurosurgeon told us, ‘if you guys decide to do the surgery, we need to get this done within a week and a half,’ so we scheduled our surgery for eight days later.” For six months, Ryan had to wear the protective skull helmet for 23 hours a day. “He adjusted really well, but it’s funny because he does not like wearing hats now,” says his mom. Ryan has continued to grow into a strong and outstanding boy. At four years old, he won the best “Grito” competition at the Isotopes game. He also boasts a strong creative streak. Ryan can spend a lifetime building complex Lego sets and loves to color and draw as well. “He is brave beyond words and has such a kind and special soul. In my heart, I truly believe he is a superhero,” says Megan. —SG

Submit your Incredible Kids at incrediblekids@abqthemag.com 30

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ABQ

Heather Bassett

Policy Analyst and Government Affairs Liaison Albuquerque Public Schools

“We live in the most amazing place for integrating outdoor health into our daily lives. The eastern side of Tramway has free or low-fee parking to access foot or bike trails (Embudito, Glenwood Hills, Sandia Tram, or the end of Menaul or Indian School). My troubles vanish aboard my road bike in these foothills.”

Start Bragging ABQ is a campaign to tell everyone what you love about our city. Got a brag about ABQ? Send it to us at editor@abqthemag.com.

On May 22, 1957, the history of Albuquerque almost came to an abrupt end when a B-36 bomber accidentally dropped a nuclear bomb 4.5 miles away from the control tower at Kirtland Air Force Base. Fortunately, the nuclear part of the bomb wasn’t armed.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

Emma York

Age: 9 School, Grade: Chamisa Elementary School, 4th grade Likes/other hobbies: Hair, makeup, and she loves her little brother—he’s her favorite thing in the whole entire world. Dislikes: Hamburgers and spaghetti Future plans: Go to college to be a veterinarian and cheer for the Denver Broncos The saying “big things come in small packages,” certainly holds true when it comes to Emma York. She’s a vibrant and energetic girl involved in various community services, such as volunteering at food banks and animal shelters. “I worked for Watermelon Ranch Animal Rescue and she would do all the adoption events with me,” says Emma’s mom Michele. “She would walk and water the dogs and get them treats and toys to play with.” Emma volunteered for Roadrunner Food Bank with her grandparents before the pandemic hit. They would go every Wednesday, where she would help pack food and produce. Emma takes a passionate interest in school as well. In Kindergarten, she received an Outstanding Student Award for her involvement with the special education program. When Emma is not volunteering, she can be found working on strenuous extracurriculars. She dances at Dimensions School of Dance, cheers with YAFL, and does tumbling with Cheer Central Suns NM as well. —SG

Submit your Incredible Kids at incrediblekids@abqthemag.com

COMMUNITY QUILTERS There are a thousand ways to immortalize a memory—including with a needle and thread. New Mexico Quilters Association (NMQA) and Thimbleweed Quilters are doing just that, warming the hearts of the community one quilt at a time. “Over the last six years we’ve given over 3,500 quilts,” says Jackie Tobias, president of NMQA, which donates to multiple hospitals and organizations like Cuidando Los Nińos, S.A.F.E. House, and University of New Mexico’s Children’s Hospital. “It makes us feel really gratified that we can do something like that.” Thimbleweed Quilters, a local quilt guild based in Rio Rancho, works with various outreach programs as well. Every year, they make little quilts that go into doll beds that are gifted to underprivileged children in the community. According to Donna Barnitz, a found-

ing member of Thimbleweeds, the organization also works with other programs, like domestic violence shelter Haven House. “We all made aprons, and then at our outdoor quilt show we displayed them on clotheslines and sold them,” says Barnitz. “We were able to buy a washer and dryer for [the shelter].” Both programs aided in COVID relief projects. “Last year with COVID, we gave away 534 quilts despite being unable to meet in person,” says Tobias. “When COVID first started, our group made 2,000 masks that

went out to the community right away,” recalls Thimbleweeds cofounder Colleen Konetzni. “They also made a whole bunch of scrub caps, and those were sold for money which went to one of our food banks in Rio Rancho.” —SG

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ABQ

Kyle Stepp

IF YOUR POSTS OF ABQ ARE AWESOME ENOUGH TO PRINT, TAG THEM!

Cause Partnerships Manager Children’s Miracle Network Hospitals There’s no better place for outdoor adventures than ABQ. During spring and summer weekends, a perfect day starts with coffee and a breakfast burrito, then skiing, cycling, or kayaking the Rio Grande, followed by the patio at Gravity Bound Brewing or Marble Brewery.

Start Bragging ABQ is a campaign to tell everyone what you love about our city. Got a brag about ABQ? Send it to us at editor@abqthemag.com.

The first modern Mother’s Day took place in 1907, with Anna Jarvis memorializing her mother at St. Andrew’s Methodist Church in Grafton, West Virginia. Seven years later, President Woodrow Wilson made it a national holiday.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

A Tribute to … Nick LoBue

lbuquerque lost its best friend last year with the passing of Nick LoBue. The longtime Isotopes executive passed in November due to complications from COVID-19—news that shocked his countless friends. It would be hard to imagine anyone more beloved or cherished by the ABQ community than LoBue. As the Vice President of Corporate Development, he not only fostered the ‘Topes business and sponsor relationships, but also engaged fans on the Isotopes Park concourse in person at every home game. His smile and energy were unmatched, and made every meeting or conversation with him special. LoBue was hand-picked by Isotopes owner Ken Young to handle sales and marketing (he became the team’s first employee in 2002). It was a fancy job description for the Chicago guy who learned the art of negotiation in his teen years working the warehouse for his family’s booze distribution business. Those skills later served him well as the general manager of the old New Mexico Scorpions hockey team prior to his Isotopes hire. He was a fixture every morning at The Grove Café & Market near downtown, holding meetings and spinning stories at the eatery owned by his daughter and son-in-law, Lauren and Jason Greene. As a small tribute to Nick, here’s an excerpt from our interview with him that ran in the July, 2018 edition of ATM. ALBUQUERQUE THE MAGAZINE: You’re a Chicago guy, so who better to ask: Chicago pizza or New York pizza? NICK LOBUE: There’s no question—Chi-

cago pizza. Not the thick, deep-dish pizza that everyone knows is from Chicago. I was from the suburbs and I grew up on a thin crust pizza, and it was outstanding. The pieces were cut into squares, not triangles.

Publisher’s Note: In the 17 years of Albuquerque The Magazine, we’ve never printed a story in memoriam. That should tell you how special Nick was to so many. I didn’t want to let his life and memory pass without giving a voice to some of his closest friends— and also his family—for a few words that would help us remember such a great person. Their tributes are printed separately from the interview, beginning on the following page. And on pages 38 and 39, the Isotopes unveil a special honor in his name. We’ll miss you, Uncle Nicky. — Larryl Lynch, Albuquerque The Magazine

NL: I grew up on a thin-crust pizza, and I know it as ‘Chicago Suburbs-style.’

NL: It’s Chicago suburb pizza! (laughs) And it’s significantly different from New York pizza, believe me. There was a place in the south suburbs where I’m from called Sanfratello’s, and to me, Sanfratello’s had the best pizza of all of them. I probably miss the Chicago food more than anything. You can go to a different restaurant, eat different cuisine, for months in a row.

ATM: It sounds like you made that up!

ATM: But our weather is better, you’ve gotta admit.

ATM: So, you don’t need a fork to eat it? NL: No, you’re thinking of the deep-dish pie that’s thick. This is thin. ATM: But isn’t that what we know as New York-style pizza?

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NL: Oh yes, are you kidding me? The weather in Albuquerque is the best weather, year-round, in the country. The weather in Chicago is difficult, at best. You’ve got humidity in the winter, you’ve got humidity in the summer. Here, when it’s cold it’s still dry compared to Chicago. When it’s hot here, it’s hot because of the sun, obviously, but with no humidity. ATM: Our weather makes it fun to go to Isotopes games. We don’t have a lot of rainouts. NL: We usually have very few rainouts, but I think last year or the year before last, we had five, which is very uncommon. But normally we don’t get five (rainouts) in three years. So yes, we’re very, very fortunate. ATM: The fan experience at Isotopes Park is among the best in minor

league sports. Without being humble, tell us how that came to be. NL: First of all, we have tremendous owners in Ken Young and his ownership group. I’m not just saying that because I have to say it, it’s true. Ken is the Managing Partner, and he gives (General Manager) John Traub and I (leeway) on 95% of what we want to do. John is a major league (baseball) guy, he’s got almost 30 years’ experience in baseball itself. And me, I’m a sales guy. I was Ken’s first hire, in June of 2002, and John came onboard in November of 2002. ATM: People always want something new when they go to ballgames. That’s got to be a challenge from a marketing standpoint. NL: It’s one of our biggest challenges. For

Remembering Nick “Nick LoBue, our Dad, Husband and Grandpa, was the absolute best. He was our rock, our mentor, our best friend and our guiding light. You could find Dad making spaghetti sauce or grilling, lounging in the sun “tanning his mature body,” traveling with his family, smoking a cigar, playing cards, lunching at The Grove and singing and dancing in the backyard with his grandkids. He did it all, and he did it all with laughter and a smile. He had a contagious personality and the unique gift of being able to relate to so many people, no matter who they were or where they came from. He sincerely cared for people, their families, their challenges and their triumphs. His family and his friends were his absolute everything, and he loved nothing more than to listen, tell stories and give advice. He often said he had seen the good, the bad and the ugly—and he truly

had! But the most surprising thing about our tough, Chicago born-andbred Sicilian father is that he was one of the most sentimental, caring, empathetic and loyal people any of us will ever know. His legacy of family, truth, love and friendship will be carried on by all who loved him.” In our hearts forever, Judy, Lisa, Lauren and Andrew; our spouses, Tami, Jason and Lauren; the grandchildren, Gianna, Ava, Avery, Bryce, Reagan and Rowen

us, the concept is ‘It’s entertainment, and oh, by the way, we’ve got a baseball game going on.’ We don’t have control of what happens on the field. The players are on the (Colorado) Rockies’ payroll, so from our point of view, we never market the players. We market Isotopes Park, we market (Isotopes mascot) Orbit, we market the experience. And we try to keep it as fresh as we can. ATM: From the time the season ends in the fall to opening day in the spring—there’s a lot of time in there. What’s your work schedule like, what’s your focus? NL: Once the season is over, we may take a little time off, let everybody catch up on everything. It’s a grueling season, more so for the younger folks than for me, but they need some time to put it all back together.

“Nick loved to talk about his family and baseball. He was kind and friendly, and made you feel like you were the most important person in the world. He will live in our hearts and minds forever.” Rob Sneed and Matt Sneed Power Ford

“First off, I miss my buddy Nick. This guy loved his family more than anything! I’d been friends with Nick since his New Mexico Scorpions hockey days. One of the last of the guys whose word was his bond. Once he gave you his word, it was done—no paper needed.” Lenny Fresquez

“Nick was family to me. Losing him hit me and my immediate family incredibly hard. The countless hours he and I spent laughing, talking and solving the world’s problems will forever be precious. He was kind, smart, funny and always—always—concerned about others. Constantly asking about my family and offering advice. I miss him every day and often find myself still going to call him. Love and deepest condolences to Judy, Lisa, Lauren, Andrew and Nick’s entire family. He loved you all more than anyone will ever know, and I loved him.” Jeff Siembieda

Fresquez Companies

New Mexico Bowl

MAY 2021 | ALBUQUERQUE THE MAGAZINE

They have private lives also. On our corporate sales (sponsorships and suites), we try to be approximately 75 to 80 percent sold by the time the holidays come. Because once the first of the year comes around, you really only have 40 to 60 days of sales, because you’ve got production and timelines, so it jumps on you pretty quickly. So our off season on the sales side is really our busiest season, because we have to produce. ATM: Isotopes Park, by any measure in America, is a top-flight baseball facility. Tell us how much of an influence it has on the Isotopes being so successful. NL: I think it has a lot to do with our success. There was a lot of ideas on where the park should go, how it should look, what kind of dollars to spend, and I have to tell you, the City of Albuquerque should be proud of what they’ve built. It was obviously on the same footprint as the old

“How do we even begin to express the affect or influence, in a good way, Nick had on everyone he met. If it wasn’t a positive experience, then you probably need to look in a mirror for the problem. I had to put some sarcasm into this because he loved it! He was my friend, mentor and confidant. I will miss him forever. I love you, Nick!” Ed Karler ABQ Gold & Silver Jewelry Exchange “Nick was a dear friend of mine. Our professional relationship began in 2008 while he was the Marketing Director for the Isotopes Baseball Club. Luckily for me, our business relationship and mutual respect grew into a great friendship. Over the years, we spent many days discussing family, baseball, life, business, politics and so much more. He was someone I deeply admired, for he was one of the most thoughtful, genuine, and respectable persons I had the pleasure of meeting. He was admired by many and will be surely missed.” Mike Sisneros Admiral Beverage Co.

Albuquerque Sports Stadium was. It was done as a major league park, but only on a smaller scale. When people come and visit it, they say, “Wow! This place is 16 years old?” They can’t believe it. Because everybody really stays focused on keeping it sharp and keeping it up to date. ATM: Your team of employees has this very cool, efficient way of working on game days, at least to the casual observer. How would you describe your leadership style? NL: I do not interfere with what people

working for me are doing. I try to give them a clear understanding of what I expect. They need to know what I expect and what we expect as a franchise, and they need to buy into it. So, my style is, ‘Let people run with it, let people do what they know how to do, and give them enough resources to succeed.’ I think that’s real important.

“Nick, as many people would say, is one of the best men I have ever had the pleasure of meeting. I was lucky enough to call him my good friend. He would always ask how my family was doing before any other conversation started, which demonstrates his true character and values. Nick was an avid sports fan, and an amazing poker player—both things we bonded over quickly. We miss you Uncle Nicky.” Emilio Chavez Houston Wholesale Cars “Words can’t explain how grateful I am that Nick was part of my life. He was so much more than my boss. He was a mentor, a friend, and more importantly, the closest thing to a father that I’ve ever had. Nick took me under his wing and he taught me invaluable lessons that made me a better person in every aspect of my life. I was, and always will be, proud to be one his ‘guys.’ I love you, Nick, and I miss you every day.” Adam Beggs Albuquerque Isotopes

ATM: Is that why your team has lots of familiar faces from year-to-year. NL: We’ve got three or four people who have been there all 16 years, and several who have been with us for 15 years, so the continuity is big. For instance, Adam Beggs (Isotopes Assistant General Manager, Sales & Marketing) has been with me for 16 years, he was my first hire. I have to tell you, our staff, they’re one of the best, if not the best. ATM: You always seem to approach problems or issues with a little smile on your face and a positive attitude. Do you ever get ticked off or yell at anybody? NL: Oh, I do get ticked off. If I’m perceiving that I’m not being respected, or that the person is not doing what they know to do. But certainly, if a person doesn’t know what to do and they make a mistake, that’s understandable, it’s a learning experience.

“Nick’s impact on people is immeasurable. He was more than a co-worker. He was a brother to me and so much to so many others. He will always remain a powerful force in our lives. He really was part of the backbone of our organization. He was such an integral part of forming our identity and was a major reason for our success. He really had a tremendous amount of pride in what the Isotopes became to mean in this community. He loved the Isotopes more than words can even describe. Not only did he care deeply about the organization, he cared deeply about his colleagues and their families. Family always came first for him.” John Traub Albuquerque Isotopes “Nick was a Mensch. He was friendly to all, and a mentor to most of our staff. I counted him among my special friends. He also was an integral part of the Isotopes’ success. Nick will be greatly missed.” Ken Young Albuquerque Isotopes

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But I think respect is probably one of the most important things that anyone can have—to get respect and to give respect. ATM: Word has it that you’re quite the poker player. NL: Let’s just say I like to play Texas

Hold’em.

ATM: You ever have any thoughts of putting up the $10,000 entry fee and entering the World Series of Poker in Las Vegas? NL: I’ve been as a spectator to the World Series of Poker several times. It would be real hard for me to put up $10,000 in a tournament. I’ve played in smaller tournaments that lead up to the main event, but we’re talking a $1,500 or $2,000 buyin for those. ATM: You know, when Muhammad Ali turned pro as a boxer, a group

“Nick was a strong presence in my life. He was a mentor, confidant, business partner, and most of all, a friend. I met him years ago after he arrived in New Mexico, and we hit it off right away. Playing cards, enjoying a meal, sharing stories, or just getting advice from Nick were just a few of the times I enjoyed and remember about this great man. One very fond memory was when Nick got Bon Jovi tickets in Las Vegas for our wives—that was a great evening for all four of us.” Paul Chenoweth Prime Sales & Marketing “Nick was a man who went out of his way to help youth in the juvenile justice system. Every season he would give the kids tickets so they could see a baseball game. Most youth would never have seen a live game if it weren’t for Nick’s generosity. One of his many qualities was making people feel important, no matter their walk of life.” Tom Swisstack Former Mayor of Rio Rancho

of businessmen in his hometown of Louisville, Kentucky put up the stake money to get him started, in exchange for a percentage of his winnings. We could do that with you. NL: (Laughs) I’m a better cash player than I am a tournament player. I’d rather play for cash. It’s a different concept, and I think my table presence is pretty strong in a cash game. Plus, there’s a lot of luck to poker. ATM: Your eyes got narrow and serious just then when you said the words “table presence.” What do you mean specifically? NL: It’s just table presence. Let’s just call it table presence. ATM: Fair enough. What was your first real job? NL: I worked in my family’s wholesale

warehouse, starting at 13 years old when I graduated from 8th grade. I moved cases of whiskey on conveyors. I did that all the way through high school, and then I went to college. And in the summers through college I worked there also. ATM: Do you think working in the spirits business is where you developed your understanding of sales? NL: I’m not sure. Maybe. I can remember a story around the time I first met my wife, Judy. One night she was out with her parents, and they happened to see a fortuneteller. The fortuneteller told her, “You’ve met a man and he’s a super salesman.” And I’ve always been that way, I’ve always been about building relationships. And that’s what sales is about, relationships. ATM: And table presence.

wine and spirits business. I worked in the

NL: And table presence.

“I had the good fortune of meeting Nick when I moved to Albuquerque in 2005, and I worked with him in supporting the Albuquerque Isotopes. I walked away from our first meeting knowing he was a man of integrity. I would meet with Nick on a regular basis for the next 15 years and always looked forward to seeing him. He was a man full of life who loved his family, and a friend to many who understood what was most important in life.” Greg Templeton

“Even though Nick was often busy, he was never too busy to share his zest for life with those around him. He always had a story to share, a witty joke to follow, and a smile for everyone. His laughter was contagious, his personality magnetic. Nick was a good friend and a wonderful mentor to so many. My wife, Paige, and I met Nick over 18 years ago and a wonderful friendship ensued. We consider ourselves so blessed to have shared wonderful memories with ‘Uncle Nicky’ and his entire family over the years. He will be deeply missed, yet his charisma and passion for life will live on in his beautiful children and grandchildren.” Dr. Greg LoPour

Southern Glazer Wine & Spirits “You were a teacher, a mentor, a friend, and sometimes that pain in our a** that we always needed. Thanks to you, my poker hand will always be superior, my whiskey will always be smooth, and my team better cover the spread! More importantly—as you’ve taught us all—I will strive to make sure those around me are ‘taken care of.’” Chrissy Baines

LoPour & Associates DDS Family & Cosmetic Dentistry

Albuquerque Isotopes

MAY 2021 | ALBUQUERQUE THE MAGAZINE

1948 - 2020

Nick LoBue

Losing Nick leaves an incredible void - not only in our organization, but in our hearts as well. His larger-than-life impact on our Isotopes family will never be forgotten. We will honor his legacy by renaming the concourse “LoBue Lane” so we can all remember Nick’s enormous presence inside the ballpark. Our team will also wear a special “NL” commemorative patch on our jerseys this year.

We miss you, Uncle Nicky.

NOT LONG AGO

Art Fusion for a Cause Art Fusion for a Cause returned to Albuquerque, this time at Ponderosa Brewing Company on April 26, 2019. Hosted by Archetype Tattoo, the event combined the art of some of the city’s best artists and gave people a chance to see the artists in action. Proceeds went to help the New Mexico Autism Society. 1. Aldo Gallegos, Angelia Santistevan, Eddie Gutierrez Jr., Ben Shaw 2. Christina Angel-Jolly, Jessica Kamm, Jennifer Donelli, Karen Miller 3. Daveed Torres, Meghan Mund 4. Justin Kamm, Jennifer Sanchez 5. Don Hawkins, “Flowerhead” 6. Senida Core, Char Martinez, Kurt Jakub, Cory Latham

7. Carlos Cordova, Chelsey Moore

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NOT LONG AGO

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Girls Night Out On April 26, 2019 at Isleta Resort & Casino, the 14th annual Girls Night Out event kicked off. Women from all over the city turned up for drinks, food, entertainment, and a bit of shopping from over 100 vendors, with proceeds going to help Ronald McDonald House Charities. 1. Adrianna Rivera, Katie Tenorio, Jessica Marchello, Kristen Howard 2. Jessica Wright, Ronald McDonald 3. Dr. Esmael Valdez aka “Dr. Lips”, Roxan Trujillo 4. Karla Castaneda, Patricia Regino 5. Jessica Roach, Megan Duncan 6. Kristen Snoke, Vanessa Bush, Brittany Espinoza 7. Lidia Martinez, Nicole Romerohttps

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NOT LONG AGO

Bloom Albuquerque Moms Blog hosted its 3rd annual Bloom event on May 3, 2019 at Montessori ONE Academy. This celebration of all things motherhood, sponsored by CHI St. Joseph’s Children, was a kids-free event and so a chance for mom to kick back and enjoy herself. 1.Kumina Griffiths, Devonna McCarthy, Shanyce McCarthy 2.Clarissa Pritchett, Nicole Pasternacki 3.Margo Tapia, Kandy Scarpelli 4.Tekla Johnson, Sara Traub 5.Danielle Warren, Sharada Maxwell 6.Sara Tolbert, Brianna Richards

7.Jessica Martinez, Santana Sandoval

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Tea at Los Poblanos is returning for the season! Hosted at John Gaw Meem’s 1935 masterpiece, Afternoon Tea at La Quinta promises to be an immersive cultural experience. Enjoy a beautiful selection of teas from Taos’ small-batch, handcrafted tea company, Tea.o.graphy, and our culinary team’s seasonally-driven take on a traditional afternoon tea menu, with a selection of sweet and savory bites. Following service, you’ll be invited on a short tour, highlighting some of the remarkable features of the historic building and the artists who contributed, and you’ll leave with a small gift. If you enjoy something with a kick, join us this Father’s Day for a spectacular six-course tasting menu paired with six, brand new, wildly creative cocktails developed by the Bar Campo team. The cocktails will feature seasonal ingredients from our farm, such as herbs and edible ﬂowers, as well as house-made syrups, infusions and elixirs. Whether you’re a cocktail connoisseur, or simply curious about our award-winning bar and culinary programs, you’ll come away with new knowledge about our unique farm-to-table and bar models.

photo: Amy Carrara

Check our website as we continue to update details for all of our exciting programming this spring and summer.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

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NOT LONG AGO

Assistance League Event On March 24, 2019 at the Assistance League Thrift Shop, Shop on the Corner, Albuquerqueans gathered for some food and drink, a little mingling, and a show. They also got treated to some expert lessons in scarf tying and had fun at the photo booth, with proceeds going to benefit Assistance League Albuquerque. 1.Jan Davis, Jane Kight 2.Kathy Daniels, Kate Glover 3.Gail Smith, Stephanie Oborny 4.Mary Kenney, MaryLou Ruud 5.Jessie Lucero, Judy Allman 6.Catie Angell, Jo-Ann Chen, Mary Corona

7.Miné Seniye, Mary Burns, Pam Zide

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Runners Ball Where else can you wear running shoes and fancy clothes? The Runner’s Ball! That’s where. Last year’s Ball kicked off at Hotel Parq Central with race entrants being treated to drinks, food, laughs, and running (if you are so inclined.) Proceeds went to help the youth wellness program, Running 505. 1.Melani Farmer, Louella Buchanan 2.John Sabourin, Nancy Sabourin, Rick Buchanan 3.Laura Burns, Tèa Nielsen 4.Nara Olivas, Bethany Grow 5.Ireena Erteza, Carol Dow 6.Marissa Schwartz Hoff, Angel Kent

7.Christine Cartwright, Chryssa Charalambides

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THE BUZZ AROUND ALBUQUERQUE: YOUR GUIDE TO EVERYTHING HAPPENING THIS MONTH

TOP PICK sunday 23 | 6 pm New Mexico Music Awards. The 34th Annual New Mexico Music Awards ceremony will feature a sumptuous dinner at 6:30 pm, followed at 7 pm by performances of some of our most talented musicians. Awards in 41 categories ranging from country to jazz to rock will be presented. Info: Sandia Resort & Casino, 30 Rainbow Road NE. For finalist list and updates: newmexicomusicawards. com, 269-7777. Tickets: $75 per person.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

thursday 6 4–6 pm

Tamarind Printer Training Program. Students Brian Wagner, Lindsey Sigmon, and Austin Armstrong will discuss recent collaborations at Tamarind Institute. The presentation will be led by Tamarind Master Printer and Education Director Brandon Gunn. This program is online and available to the public. Info: tamarind. unm.edu, RSVP appreciated through Eventbrite. Free.

thursday 6 6:35 pm

Isotopes Opening Day. The Albuquerque Isotopes are scheduled to begin the 2021 campaign on May 6, when they are slated to host the Sugar Land Skeeters. The Triple-A season is reduced from the original 142 games down to 118 games, with the Isotopes scheduled to play 60 home games. Info: Rio Grande Credit Union Field at Isotopes Park, 1601 Avenida Cesar Chavez SE, milb.com.

saturday 1– saturday, july 3 | tuesdays– saturdays 9 am–5 pm

Small in Nature. The Open Space Visitor Center invites you to enjoy the photography of Chadwick Williams, a NM based nature and landscape photographer. “Small in Nature” focuses on pollinators of the Rio Grande valley. Info: Albuquerque Open Space Visitor Center, 6500 Coors Blvd. NW, cabq.gov/openspace, 768-4950. Free.

sunday 1, 8, 15, 22 and 29 10 am–2 pm Rail Yards Market. The market will reopen from May to October for the season. Visit the many vendor stalls carrying produce, crafts and more in this iconic old brick building. Info: Rail Yards Market, 777 1st Street SW, railyardsmarket.org, 600-1109.

tuesday 4 1–2 pm

Aspects of Love in The Marriage of Figaro. In the final Opera Virtually Unveiled lecture Desirée Mays discusses Mozart’s exploration of societal love, predatory love, puppy love, and love in the autumn years. His musical interpretations of love continue to inspire audiences with compassion and humor. Register: tinyurl. com/figaroopera. Complimentary for Guild Members, nonmembers $10 per device.

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please note

At the time this listing was produced, many events were being cancelled due to the COVID-19 virus. Please be sure to check the status of any event and venue to ensure that the event is still being held as scheduled. Trust us, these are but a few ABQ events YOU CAN'T MISS. 8

saturday 1–friday 21 various times

The Art of Quarantine. This huge show features ceramics, quilts, weaving, painting, printmaking and photography. 40 percent of proceeds support the NM Cancer Center Foundation to defray patient’s expenses not covered by insurance. Info: New Mexico Cancer Center’s “Gallery with a Cause”, 4901 Lang Ave. NE. View online: gallerywithacause. org; in person by appointment: Regina Held, 803-3345.

saturday 1–saturday, june 12 | tuesdays– saturdays 9 am–5 pm

Aimless Wandering. This art exhibit includes Alice Webb’s oil paintings and mixed media pieces depicting her wanderings in the bosque, and Margot Geist’s works with stratifications of photographic images flickering between depth and surface. Albuquerque Open Space Visitor Center, 6500 Coors Blvd. NW, cabq.gov/openspace, 768-4950. Free.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

friday 7–sunday 9 friday 12:01 am– sunday 11:59 pm

AdobeFest: Life in a Box. This virtual event is a series of six original and innovative ten-minute plays written by local playwrights, including “One Line” by James Cady, directed by Pete Parkin, performed by James Cady and Philip J. Shortell. These funny, endearing plays loosely address the theme of experiencing life somewhat confined as in the present. Two weekends-also see listing Friday, May 14. Info: The Adobe Theater, adobetheater.org, 898-9222. Tickets: $15 + fee.

tuesday 11 | 7 pm

“The Virtual Family” Presented by New Mexico Young Actors. This new play by Jeremy Johnson was written specifically for the virtual format and follows the Virtual family as they try to keep all of their modern devices running smoothly while keeping the family from falling apart. Info: Online. Contact NMYA directly for login credentials, 821-8055, nmyoungactors.org. Free.

saturday 1–tuesday, june 1

La Cueva Highschool Band Virtual Craft Show. The show features a variety of vendors, artists, and craftsmen offering handmade items. Registration fees benefit the La Cueva band program. Info: lacuevabandcraftshow.weebly.com.

saturday 1–friday, june 4

New Mexico Young Actors Summer 2021 Workshop Registration. Our COVIDsafe workshop will meet in-person Mondays through Thursdays, June 7– July 1. Take Drama I or the Musical Theater Workshop, or both and save 20 percent. Limited to 10 students per class. Info: register at campscui.active. com/orgs/newmexicoyoungactorsInc#/ selectsessions/2963633.

saturday 1, 8, 15, 22, and 29 | 8–11 am

saturday 1 | 10 am–12 noon

Why You Need a Book Coach. Long-time New York publishing professional Debra Englander shows you all the new services and possibilities available to authors in the new world of publishing. She’s one of a new breed of helpers who can walk you through that minefield. Live via Zoom. Info: southwestwriters.com/meetings/ or info@swwriters.com. Free.

saturday 1 | 1:30–2:30 pm

Find Your Niche Market. Rose Marie Kern, SouthWest Writers’ current president who has published over 1,000 articles herself, explains where to sell articles on everything from aviation to horticulture. Live via Zoom. Info: southwestwriters. com/workshops or info@swwriters.com. Free to SWW members, all others $20.

saturday 1 | 1 pm

Los Ranchos Growers’ Market. Shop for fresh local produce and products, plants, and more. Handicapped accessible. COVID 19 protocols - wear masks, social distancing, and no pets. The market received the COVID-Safe Practices Certification “NM Safe Certified” from the state. Info: 6718 Rio Grande Blvd. NW, 610-9591. Free admission.

Lobo Men’s Baseball. The Lobo Men’s baseball team starts the May schedule with this game against Fresno State. Info: Santa Ana Star Field, 1155 University Blvd. SE, golobos.com.

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saturday 1 | 9:30 am–12:30 pm

Casa San Ysidro Docent Training. This Museum, a satellite of the Albuquerque Museum, welcomes thousands of school children and visitors yearly. Trained docents make tours and special programs possible. The training topics are School Tours, Programming, and Docent Opportunities. Info: Casa San Ysidro, 973 Old Church Road, Corrales. Register: oneabqvolunteers.com.

saturday 1 | 2–4 pm

Keshet Presents: Everett Company’s Good Grief. In this virtual presentation of “Good Grief,” Everett’s dynamic multimedia dance theater (of Providence, RI) enters an unburdening process: the minds and bodies of individuals seeking to address their trauma. Presented in partnership with the New England Foundation for the Arts and the National Dance Project. Info: Tickets $0-$10, keshetarts.org, email boxoffice@keshetarts.org.

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Tues-Sat: 11am-3:30pm, Sun: 1pm-4:00pm

WWW.ABQTHEMAG.COM | MAY 2021

sunday 2, 9, 16 and 23 | 2–4 pm

Earn Money Writing for Low-Profile Magazines. Loretta Hall, award-winning author, shows you how to sell your work to this 10,000-magazine niche market. There’s a trade magazine for every trade. Live via Zoom. Info: southwestwriters. com/classes or info@swwriters.com. Tickets: $40 SWW members 70 and over; $80 SWW members; $120 nonmembers.

tuesday 4–saturday, october 2 | tuesdays–saturdays 10 am–4 pm

Indigenous Women: Border Matters. The exhibition features a look at four Indigenous women artists speaking to issues on both sides of the US border. The works explore how Indigenous women interact with the land we inhabit. Info: Wheelwright Museum of the American Indian, 704 Camino Lejo, Santa Fe, wheelwright.org, 982-4636.

tuesday 4 | 10 am

Albuquerque Newcomers’ Club Welcome Coffee. Come learn of the club’s varied activities. Membership is open to residents of Albuquerque for less than five years or residents experiencing major changes in their lives. The club is not affiliated with the church. Info: Sandia Presbyterian Church, 10704 Paseo del Norte NE, 3216970, albuquerquenewcomersclub.org.

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thursday 6 | various times

FREE Recipe Book!

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Hispano Chamber Golf Classic. The Hispano Chamber Golf Classic has raised funds for 34 years to fund scholarships, to date over $2.5 million. Info: Choose between the Santa Ana or Twin Warrior Golf Clubs and pick a tee time. For questions regarding teams: Bea Davalos at bea@ahcnm.org. For sponsorships: Shannon Jacques at shannon@ahcnm.org.

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saturday 8–saturday, july 17 | tuesday–saturday 9 am–5 pm

Let’s Meet in the Middle. This exhibit by P.K. Williams, Jeanette Cook, Kate Palmo, and Rebecca Noida features serigraphs influenced by the landscapes and beauty of New Mexico. Info: The Open Space Visitor Center, 6500 Coors Blvd. NW, cabq.gov/openspace, 768-4950. Free.

saturday 8 | 2 pm

Keshet Concert. This is Keshet’s 25th Annual Spring Concert, reimagined in a virtual format. Info: Tickets $0-$10; keshetarts.org/calendar-of-events, email boxoffice@keshetarts.org.

saturday 8 | 2 pm

Lobo Women’s Softball. The UNM Softball team meets up against San Jose State, the first home game of the May 2021 schedule. Info: Lobo Softball Field, south of the Pit, south of the intersection of Avenida Cesar Chavez and University Blvd. SE, golobos.com.

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MAY 2021 | ALBUQUERQUE THE MAGAZINE

saturday 8 | 6 pm

Simon Karakulidi Piano Concert. Awardwinning Russian pianist Simon Karakulidi – a finalist in the 2019 Olga Kern International Piano Competition – plays the rapturous and flashy Rachmaninoff Piano Concerto No. 2 in c minor in this memorable NM Phil digital replay. Info: nmphil.org. Tickets: $12.

wednesday 12 | 7 pm

“Virtually Ever After” – A Play by New Mexico Young Actors. All of your favorite fairy tale characters come to life-virtually, while using iPhones and Onstar. Info: Online. Contact NMYA directly for login credentials, nmyoungactors.org, 821-8055. Free.

thursday 13 | 5:30 pm

Virtual Artist Talks. These exhibitions entitled “Until the Mud Settles” by Katherine Hunt and “Catastrophic Molt” by Madelin Coit run April 26 through June 3, and is online and by appointment. Info: Harwood Art Center, 1114 7th Street NW, gallery@harwoodartcenter.org. Exhibition details and talk registration: harwoodartcenter.org. Free.

friday 14–sunday 16 | friday 12:01 am–sunday 11:59 pm

AdobeFest: Life in a Box. See event description on Friday, May 7–Sunday, May 9. Info: The Adobe Theater, 898-9222, adobetheater.org. Tickets: $15 plus fee.

friday 14 | 7:30 pm

Albuquerque Science Fiction Society Meeting. We’re planning on a virtual group film viewing via some cheesy SF film found on YouTube. This long-running NM science fiction club has author readings, science talks, films and discussions. Info: Our usual location is the Activity Room, St. Andrew Presbyterian Church, 5301 Ponderosa Ave. NE, bubonicon.com, 2668905. Free to newcomers.

saturday 15 | tbd

New Mexico United Home Game. New Mexico United takes on Austin Bold FC here in Albuquerque. Info: newmexicoutd. com for game location, time and tickets.

saturday 15 | 6 pm

Saint-Saëns Violin Sonata in d minor, Op. 75. Acclaimed violinist Jennifer Frautschi returns to your NMPhil for a stunning duet with renowned pianist Pedja Muzijevic. Savor the intimate elegance of the very first violin sonata by Saint-Saëns, from fretful melancholy to burning virtuosity, and so much more. Digital performance. Info: nmphil.org. Tickets: $12.

thursday 20 | 6:35 pm

Isotopes Baseball. The second series of Isotopes home games in May are scheduled to start this day. Support the Isotopes as they take on the Oklahoma City Dodgers. Info: Rio Grande Credit Union Field at Isotopes Park, 1601 Avenida Cesar Chavez SE, milb.com.

WWW.ABQTHEMAG.COM | MAY 2021

thursday 20 | 7 pm

Virtual 3rd Thursday - Lone Piñon. This concert will be streamed live from the Albuquerque Museum’s “Only in Albuquerque” exhibit. Lone Piñon is a New Mexican string band, or “orquesta típica,” with fiddles, upright bass, accordions, mandolin, guitars, and bilingual vocals. They play traditional music that’s rooted in New Mexico. Info: ampconcerts.org. Tickets: free, donations to the artists are encouraged.

daily | various times

NAMI NM and NAMI Albuquerque. We have many support programs available weekly through zoom, at no charge. We also offer 8-week classes on mental illness that are available at no charge to family members and people with a mental health condition diagnosis. During trying times, stress, anxiety, depression and anger are prevalent. Info: naminewmexico.org, namialbuquerque.org, 260-0154. Free.

daily | various times

Al-Anon Family Groups and Alateen– Meetings. This is an anonymous fellowship of relatives and friends of problem drinkers. Meetings are held on various days and times. We come together to share our experience, strength and hope to recover from the effects of another person’s drinking. Info: Al-Anon Information Service, aisnm.org, 262-2177.

saturday 22 | 6 pm

New Mexico Philharmonic. NMPhil proudly announces Concert 10 of the twelve-show Digital Performances Series 2, an online twelve concert/recital series. Concert 11 is May 29, Concert 12 is June 5. The New Mexico Philharmonic enriches the lives of New Mexicans through musical excellence, educational opportunities, and community engagement. Info: nmphil.org. Tickets: $12 each.

monday 24 | 7 pm

Flute Immersion Faculty Recital. This Santa Fe Flute Immersion Faculty Recital features major works for flute and piano. Featured artists include Melissa ColginAbeln, Tracy Doyle, Linda Marianiello and Valerie Potter, flutes and Nate Salazar, piano. Info and Tickets: nmpas.org, Hold My Ticket 877-466-3404.

wednesday 26 | 12 noon–1 pm

Rotary Club of Albuquerque Del Norte Zoom Meeting. All visitors, community partners, and individuals interested in membership are invited. Our hour-long meetings include fellowship, traditions, songs, and uplifting presentations. New members are quickly offered placement into committees which suit their interests and skills. Help us create lasting change. Info: rotarydelnorte.org, email rotarydelnorteabq@gmail.com for the Zoom link.

saturday 29 | 6 pm

Flute Concert. This closing concert of Santa Fe Flute Immersion features participants in the week-long workshop. These concerts are hugely popular with audiences in Santa Fe and beyond. Info and Tickets: nmpas.org, Hold My Ticket 877-466-3404.

ONGOING: daily | any time

At-Home Movies. Enjoy a variety of streamed movies and documentaries presented by Guild Cinema. Keif Henley, the cinema owner, reminds folks that the streaming option offers a safe home viewing experience while a portion of the online streaming fee goes directly to the local independent cinema. Info: guildcinema.com.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

Cast your BALLOTS

MARK YOUR CALENDARS TO PARTICIPATE IN EACH OF OUR ONLINE POLLS.

Feb. 1 – March 1

HEALTHCARE HEROES & TOP-NOTCH NURSE AWARDS If we didn’t already know, 2020 has shown us the true heroism and value of our local nurses. HOW TO NOMINATE: Go to abqthemag.com

TOP DENTISTS: VOTING BY DENTISTS ONLY

April 1 – may 1

There are few things more important than proper dental care, and so every year we ask local dentists to vote on those they trust most to care for a loved one. HOW TO VOTE: Go to abqthemag.com

BEST OF THE CITY

May 1 – AUGUST 1

It’s your city, so who better than you to tell us the best places to eat, shop, play and spend in ABQ? More than 6 million votes have been cast since Best of the City launched in 2005, and we feature the winners in our huge annual December/January Double Issue. HOW TO VOTE: Go to abqthemag.com

sept. 1 – oct. 1

ALBUQUERQUE’S HOT SINGLES Upload a photo and a brief description of the eligible single you think would make one of ABQ’s HOTTEST Singles. HOW TO NOMINATE: Go to abqthemag.com

TOP DOCS: VOTING BY DOCTORS ONLY

oct. 1 – nov. 1

How do you get to know a good healthcare provider? Every year we ask the city’s doctors to vote for their peers, and we publish the list of winners, just for you. HOW TO VOTE: Go to abqthemag.com

NOV. 1 – DEC. 1

ABOVE & BEYOND TEACHER AWARDS We shine some recognition on the amazing classroom mentors who make sure our students are learning. HOW TO NOMINATE: Go to abqthemag.com

daily

Help for Sleep Apnea Sufferers. Lovelace Silver Elite Online presents Advancements in Sleep Apnea by Dr. Elchin Zeynalov. Inspire Therapy® is offered only at Lovelace Sleep Center in the state of NM. Silver Elite offers free seminars and VIP benefits. It is open to anyone 60 and over regardless of insurance. Info: lovelacesiverelite.com, 727-5502.

daily

Lovelace Silver Elite Online presents Osteoarthritis: What It Is and How to Treat It. Jay Wojcik M.D., orthopedic surgeon with Lovelace Medical Group discusses treatment options with a focus on hips and knees. Lovelace Silver Elite offers free seminars and VIP benefits. Info: lovelacesiverelite.com, 727-5502.

daily

Albuquerque Apparel Center and AAC School of Fashion Design. Melissa Lea, president and founder of AAC and awardwinning fashion designer, offers a variety of industry-based fashion design classes, seminars, retreats, and more. Couture, costume, and custom clothing design services, alterations, and patternmaking services are also available. Info: abqapparelcenter.com, 803-6966.

daily

Agora Crisis Center Volunteers. Are you a compassionate, non-judgmental person who wants to help others? Learn new skills, make friends, earn class credit, and be a part of a rewarding organization. Info: Agora Crisis Center, agoracares.org.

daily

Animal Humane’s Free Behavioral Helpline. This free service is available to all pet owners who are experiencing behavior problems with their dogs and cats. Animal Humane New Mexico’s trained behavior coaches answer questions and provide tips on everything from housetraining to living with multiple animals. Info: 938-7900.

daily

Donate Blood. Someone needs it every day. Info: unitedbloodservices.org, 843-6227.

daily

Epilepsy Support and Education Services— Meeting. For meeting time and place, please contact the office at 243-9119 or check the website for more details. Info: epilepsysupportnm.org.

daily

Rattlesnakes. See different species of live rattlesnakes displayed in recreated natural landscapes. We are dedicated to conservation and preservation through education. Info: American International Rattlesnake Museum, 202 San Felipe Road NW, rattlesnakes.com. Tickets: adults, $6; seniors, military, students, teachers $5; children, $4.

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WWW.ABQTHEMAG.COM | MAY 2021

daily

Roadrunner Food Bank. Volunteers are needed to help prep food for distribution, repack and sort items, and other activities while helping New Mexico’s hungry. The gift of your precious time helps solve hunger for so many people. Volunteers must register in advance. Shifts are available in two-hour increments, Mondays–Saturdays. Info: 5840 Office Blvd. NE, givetime@rrfb.org, 349-5358. Ronald McDonald House Charities of New Mexico. We provide a “home-awayfrom-home” for families whose children are in medical treatment. Operating the 30-guest-room Yale House, 20-guestroom Highlands House, and the Ronald McDonald Family Rooms at UNM and Presbyterian Hospitals, volunteers make a vital difference in the lives of the people they serve. Info: Volunteer Coordinator, rmhc-nm.org, volunteer@rmhc-nm.org, 842-8960.

Explora. The museum brings out new activities in the “Working Together to Build a Village” exhibit area in its Rotary Pavilion, offering hands-on activities related to construction, architecture, and engineering, and Sketch Aquarium and Curious Bubbles in the Explora Theater. Info: Explora, 1701 Mountain Road NW, explora.us, 224-8300. Cost: Included in museum admission. “We Are of This Place: The Pueblo Story” Art Exhibit. The Indian Pueblo Cultural Center celebrates its 40th anniversary with this permanent museum exhibit that represents all 19 Pueblos and builds upon the IPCC’s 40-year history of telling the story of Pueblo people in their own voices. Hear stories in Pueblo languages from artists and elders, interact with art and artifacts, learn about the Pueblo people’s history of resilience, and experience traditions that have been passed down for generations. Info: Indian Pueblo Cultural Center, 2401 12th Street NW, indianpueblo.org, 843-7270. Free with museum admission.

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MAY 2021 | ALBUQUERQUE THE MAGAZINE

daily | 8 am–5 pm

Albuquerque Art App-led Scavenger Hunt. Albuquerque boasts incredible sculptures. On this fun-filled walking scavenger hunt, journey around downtown’s historic buildings, green spaces and meet the locals who built the city. Info: Let’s Roam Scavenger Hunts, starting point - 391 3rd Street NW, letsroam.com, 833-202-7626. Tickets: $13.

daily | various times

Explora’s STEAM Enrichment Programs. Explora has limited in-person and virtual STEAM enrichment programs happening throughout the fall. Info: explora.us for details. Prices vary.

daily | 9 am–3 pm

Veterans Presentation. Listen to veterans tell about historical events or their personal experience in the service to our country. Speakers represent WWII, Korean, Vietnam, and War on Terror experiences. Also tour the museum, gardens and amphitheater. Info: New Mexico Veterans Memorial Park, 1100 Louisiana Blvd. SE, 256-2042. Free admission. Donations are requested and appreciated.

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daily | 9 am–5 pm

“The Original Instructions: Pueblo Sovereignty and Governance” Exhibit. This Indian Pueblo Cultural Center exhibit reexamines the role and symbolism of the Lincoln canes in the history of Pueblo people, within a larger discussion about sovereignty, governance, and leadership from a Pueblo perspective. Info: Indian Pueblo Cultural Center, 2401 12th Street NW, indianpueblo.org, 843-7270. Free with museum admission.

daily | 10 am–5 pm

Adopt a Pet. Find your best pet ever. Adopt a dog, cat, puppy or kitten from Animal Humane New Mexico. Adoptions include spay/neuter, vaccinations, and a microchip. Info: 615 Virginia Street SE, 10141 Coors Blvd. NW, animalhumanenm.org.

daily | 10 am

Watermelon Mountain Ranch Animal Center. New Mexico’s largest no-kill animal shelter seeks loving homes for rescued dogs and cats. Adoptions are at select Petsmart locations and Watermelon Mountain Ranch on various days from 10 am–8 pm. Donations, fosters, and volunteers are always welcome. Info: wmranch.org, wmranchnm@aol.com, 771-0140.

daily | various times

Explora’s Experiment Bar. Fruit and veggie batteries, thaumatropes, invisible writing, electromagnetics, DNA extraction or spin art? Visit Explora’s website to see which of our hands-on activities are happening. Activities change weekly. Mondays through Saturdays at 10 am and Sundays at noon. Info: Explora, 1701 Mountain Road NW, explora.us, 224-8300. Free with general admission.

mondays | 5–6 pm

Geeks Who Drink. Test your knowledge while enjoying a unique evening’s experience. Free of charge and open to anyone 21 and older. Prizes awarded to winning teams. Only one table allowed per team. Warning: this quiz contains adult themes and adult language. Info: O’Niell’s Heights, 3301 Juan Tabo Blvd. NE, oniells. com, 293-1122.

mondays | 5:30 pm

The Red Bucket Book Club. Join this group and dive into fun-tastic fiction discussing and reading a variety of fabulous books. Info: Barnes & Noble Coronado Center, 6600 Menaul Blvd. NE, bn.com, 883-8200. Free to participate.

WWW.ABQTHEMAG.COM | MAY 2021

every second monday 6:30 pm

“The Lyin’ Dog” Interactive Game Show. Aux Dog Theatre Nob Hill, in association with Empire Board Game Library, presents “The Lyin’ Dog,” an interactive game show. Three storytellers—two are real, one’s a liar—can the audience tell the difference? Info: Empire Board Game Library, 3503 Central Ave. NE, auxdog.com, 254-7716. Admission: $5 cash, food and beverages also available.

tuesdays | 12 noon

Kiwanis Club of Albuquerque Zoom Meeting. Come join us every Tuesday for a lunch meeting with interesting speakers to learn how you can help the children of Albuquerque and surrounding communities live better lives. Info: Currently on Zoom, when meeting in person: Embassy Suites Hotel, 1000 Woodward Pl. NE, facebook.com/KiwanisClub-of-Albuquerque.

tuesdays | 2–3 pm

Caregiver Support Group. Caregiving for a loved one can be overwhelming and isolating. This group provides a compassionate space for caregivers to gain emotional support and information. Facilitated by Erin Tarica, LMSW. Info: Jewish Community Center, 5520 Wyoming Blvd. NE. Preregistration required, call 348-4451. Free.

every second monday 6:30–8 pm

Outcomes Grandparents Raising Grandchildren. Come for discussion and support groups. Info: Heights Cumberland Presbyterian Church, 8600 Academy Road NE, 243-2551 to reserve a space. Free childcare provided. Free.

every third monday 6–7:30 pm

Outcomes Grandparents Raising Grandchildren. Attend discussion and support groups. Info: West Mesa Community Center, 5500 Glenrio NW, 243-2551 to reserve a space. Free childcare provided. Free.

every fourth monday 6:30–8:30 pm

Bead Society of New Mexico Monthly Membership Meeting. The BSNM’s purpose is to promote the members’ and the public education, appreciation, and involvement in the field of beads and bead-related subjects. No meeting in July or December. Info: North Domingo Baca Multigenerational Center, 7521 Carmel Drive NE, beadsocietynm.org.

mondays–fridays | various times

Ninja Park Obstacle Course Fitness Center. TAK Fit is Ninja Park’s fun and functional fitness style that utilizes calisthenics exercise, dynamic lifts, and obstacles to create a unique and balanced workout that you will not find anywhere else. Join and have fun getting fit. Ages 16 and older. Classes are 6:30 to 7 am, 12:30 am to 1 pm, and 6:30 to 7 pm. Info: ninjaparkabq.com, 883-9203.

mondays–saturdays 10 am–5 pm

Exquisite Turquoise in the Castle. This extraordinary German-style castle is the museum setting, featuring rare turquoise specimens, lapidary demos, history and geology, a mine tunnel replica, hands-on activities for kids, and silver smithing. Info: The Turquoise Museum, 400 2nd Street SW, turquoisemuseum.com, 433-3684. Tickets: $16, discounts for AAA, over 55 and military.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

tuesdays | 6 pm

ABQ Scrabble Club. We have been playing weekly for over 30 years. Come join us. Info: Chili’s, 6909 Menaul Blvd. NE.

tuesdays | 6:30–9:30 pm

Beginning Square Dance Lessons. Lessons are available for singles, couples, and families. Dress is casual and no experience is required; offered by the Crazy Eights Square Dance Club. Info: Albuquerque Square Dance Center, 4915 Hawkins Street NE, 881-0137, hornytoad@q.com.

tuesdays | 6:30–9:30 pm

Open Drawing with the Model. Info: Harwood Art Studio, 1029 6th Street NW, harwoodartcenter.org. Admission: $10 per session; five sessions for $35.

tuesdays | 7:30–10 pm

Tango Club of Albuquerque’s Weekly Milonga. This is an Argentine Tango social dance party. Info: Lloyd Shaw Dance Center, 5506 Coal Ave. SE, abqtango.org. Guided Practica, 7:30 to 8 pm; Milonga 8 to 10:30 pm. Tickets: $3-$5.

tuesdays–saturdays | 9 am–5 pm

Art and History Exhibitions at Albuquerque Museum. See our website for the current listing of exhibitions. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov, 243-7255. General Museum admission: $3-$6. $5 exhibition surcharge applies, if any.

tuesdays–saturdays | tuesday–fridays 9:30 am, 1:30 pm, saturdays 10:30 am, 12 noon, 1:30 pm

Casa San Ysidro Tours. Take a tour of this late 19th century building in Corrales filled with an excellent collection of New Mexico vernacular art. Info: Casa San Ysidro, 973 Old Church Road, Corrales, cabq.gov/ casasanysidro, 898-3915.

tuesdays–sundays | 10 am–5 pm

National Hispanic Cultural Center Exhibits. See our website for the current listing of exhibitions. Info: National Hispanic Cultural Center, 1701 Fourth Street SW, 246-2261, nhccnm.org.

tuesdays, thursdays, fridays, sundays | 11 am

Historic Old Town Tours. Explore historic Old Town on foot with our informative docents who will provide insight into the people and places that shaped our early community. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov, 2437255. Tour included with paid Museum admission, $4-$6, Sundays free.

tuesdays, thursdays, and saturdays | various times

Ninja Park Obstacle Course Fitness Center. First place winner of the 2015 Women’s Area Qualifier in the Ultimate Ninja Athlete Association (UNAA) competition, Personal Trainer and Group Fitness Instructor Jessica Lucero teaches fun and challenging back-to-back classes every Tuesday, Thursday and Saturday: Body Blast, 6 to 7 pm; Obstacle Technique and Efficiency, 7 to 7:30 pm; and Foam Rolling and Stretching, 7 to 7:30. Try one, two, or all three classes for free (firsttime participants only). Info: 883-9203, ninjaparkabq.com.

every first tuesday | 1–2:30 pm

Spanish Language Alzheimer’s Support Group. This meeting is for Spanishspeaking individuals caring for a family member with dementia. Info: Alamosa Community Center, 6900 Gonzales Road SW, Suite C, 363-8499 or 800-272-3900.

WWW.ABQTHEMAG.COM | MAY 2021

every first and fourth tuesday | 10 am–2 pm

Rug Hookers Demonstration. Join the Adobe Wool Arts Guild for a monthly demonstration of rug hooking in the Heritage Farmhouse. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, 848-7180, abqbiopark.com. Tickets: Included with admission.

every second tuesday | 11 am–1 pm

Stitching Group. Knitting, crocheting, embroidering, tatting, spinning, crossstitching and more. Join in the fun, share ideas, patterns, and experiences. All ages and experience levels welcome. Info: Wyoming/Hillerman Library, 8205 Apache Ave. NE, 291-6264.

wednesdays | 10:30 am

Good Morning Storytime with Ms. Dakota. Join us for a story, a snack and a fun activity. For toddlers and preschoolers. Info: Barnes & Noble, Coronado Center, 6600 Menaul Blvd. NE, bn.com, 883-8200. Free.

wednesdays and saturdays | 11 am

Sculpture Garden Tours at Albuquerque Museum. Enjoy a pleasant stroll in our sculpture garden with a friendly docent who will share stories on the artists and

every second tuesday | 6–7 pm

Outcomes Grandparents Raising Grandchildren. Attend for discussion and support groups. Info: Tijeras-East Mountains, Los Vecinos Community Center, 478 1/2 Old Highway 66, Tijeras, 243-2551 to reserve a space. Free childcare provided. Free.

every fourth tuesday | 7–9 pm

Duke City Story Slam. This monthly storytelling event is where people tell true-life stories, without notes, on that month’s theme. Attendees can reserve a 5-min Open Mic slot between the featured storytellers. A friendly panel of judges scores each story; the winner takes home a prize. Info: Canteen Brewhouse, 2381 Aztec Road NE, storytellersofnewmexico.com, facebook. com/newmexicostorytellers.

every last tuesday | 6–7 pm

Murderinos Book Club. This free true crime book club meets monthly and Book Club purchasers get 10% discount at Bookworks. Info: Bookworks, 4022 Rio Grande Blvd. NW, bkwrks.com, 344-8139. Free to attend.

wednesdays | 9:30 and 11 am

their works. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov, 2437255. Tour included with paid general admission.

wednesdays | 12 noon–1 pm

Kiwanis Club of Sandia. Join in for lunch, listen to interesting speakers, and learn how you, too, can help the children of Albuquerque and surrounding communities live better lives. Info: Wecks, 3913 Louisiana Blvd. NE, facebook.com/ sandiakiwanis.

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Stories in the Sky: Weekly Story Time. Activities for toddlers and parents include stories about science, flight, geography, the seasons, the environment, astronomy and more. For toddlers through age 6. Info: Balloon Museum, 9201 Balloon Museum Drive NE, 768-6020. Admission is free for the children and an adult.

wednesdays | 10 and 11 am

Japanese Garden Tours. Join docents on the Hanami Flower Tours through the Sasebo Japanese Garden. Learn about the garden’s many varieties of flowering cherries and other blossoms, and the history of Japan’s Hanami celebrations. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, abqbiopark.com, 311.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

505.771.7751

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wednesdays | 12:30 & 1:30 pm

Music in the Sky: Weekly Music Time. Activities for toddlers and parents include music and movements. Info: Balloon Museum, 9201 Balloon Museum Drive NE, 768-6020. Admission is free for the children and an adult.

every fourth wednesday and thursday | 12 noon–2 pm and 6–8 pm

Albuquerque Dance Club. ADC offers social dancing every Wednesday to a variety of music mix including swing, country, Latin, ballroom, and tango. No partner needed, over 21 only, ID required. Info: The Dirty Bourbon, 9800 Montgomery Blvd. NE, 299-3737. $5 cover.

Polka Dot Powerhouse Albuquerque Monthly Business Connects. Polka Dot Powerhouse is a closely linked family of extraordinary women—a world of fun, business growth, and connection. Learn, network, and be inspired with other area professionals, business owners, entrepreneurs, and visionaries. Guests are invited to attend their first meeting for free. Info: Managing Director Barbra Portzline, bportzline@comcast.net. Register at polkadotpowerhouse.com.

wednesdays | 9 pm

thursdays | 10 am–12 noon

wednesdays | 6–9 pm

Geeks Who Drink. Join the best Pub Quiz in town. Bring your friends and create a team of up to six people. Info: O’Niell’s Nob Hill, 4310 Central Ave. SE, 256-0564, geekswhodrink.com/blog, oniells.com.

every first wednesday | 9 am–5 pm

Free First Wednesday. Start your month off right with free admission to Albuquerque Museum and sculpture garden tour. $5 additional special exhibit surcharge may apply. Info: Albuquerque Museum, 2000 Mountain Road NE, cabq. gov, 243-7255. Free general admission.

every second wednesday | 6:30–7:30 pm

Bookworks Book Club. Bookworks Book Club meets monthly and Book Club purchasers receive a 10% discount at Bookworks. Info: Bookworks, 4022 Rio Grande Blvd. NW, bkwrks.com, 344-8139. Free and open to the public.

every second wednesday | 6:30 pm–8:30 pm

Rio Rancho Art Association (RRAA) Monthly Membership Meeting. RRAA’s mission is the cultural and educational enrichment of the community and surrounding areas by providing opportunities for artists and the public to collectively participate in fine art events and programs. Info: Don Chalmers Ford Community Room, 2500 Rio Rancho Blvd., 301-2009, rraausa.org.

every second and fourth wednesday | 10 am–2 pm

Quilters Demonstration. The New Mexico Quilters will be working on their Botanic Garden quilt and other projects in the Heritage Farmhouse. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, 848-7180, abqbiopark.com. Tickets: Included with admission.

Prehistoric Preschool for Families. Explore the most dynamic dinosaurs that roamed New Mexico. Learn to balance like Seismosaurus, hunt like Coelophysis, and stomp like Tyrannosaurus through imaginative play. Info: New Mexico Museum of Natural History and Science, 1801 Mountain Road NW, nmnaturalhistory.org, 841-2848. Tickets: see cost information online.

thursdays | 10:30 am

Story Time at the Zoo. Info: ABQ BioPark Zoo, 903 10th Street SW, abqbiopark.com, 764-6200. Included in admission.

thursdays | 3–5 pm

Class with Explora Maker-in-Residence. Explore the science of sound and make a musical instrument with Daveed Korup. Most Thursdays 3-5 pm; call to confirm. Limited places, first-come first-served at class time. Info: Explora, 1701 Mountain Road NW, explora.us, 224-8300. Included with general admission $6-$10.

every thursday | 6 pm

Stand-up Comedy at The Stage. This is a fun date night. Enjoy great food and drinks, and the nation’s best comics. Seating is first come, first served. Doors open at 6 pm, comedy starts at 7:30 pm. 21 and over. Info: Santa Ana Star Casino Hotel, 54 Jemez Canyon Dam Road, Santa Ana Pueblo, 771-5680. Tickets: $10.

every thursday | 6–9 pm

Dance Club. Albuquerque Dance Club offers social dance classes in two-step, waltz, country western swing and a few other styles to country western music. No partner needed, space is limited. Info: Lloyd Shaw Dance Center, 5506 Coal Ave. SE. Pre-registration is required: glkello@ nmia.com or 299-3737.

thursdays–sundays | 11 am–5 pm

every first thursday | 9:30 am–12 noon

Colcheras Demonstration. Learn to appreciate this Hispanic art form by watching El Arco Iris: Sociedad de Colcheras members at work in the Heritage Farmhouse. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, 848-7180, abqbiopark.com. Tickets: Included with admission.

every first thursday | 6:30–8:30 pm

Albuquerque Modern Quilt Guild. Explore modern quilting, charity work and a working modern quilting group. Info: 7001 San Antonio Drive NE, 821-2739, hipstitchabq.com. Cost: membership, $10/ year; guests, may attend one meeting for free, then up to two more meetings for $3 per meeting.

every second thursday | 6–8 pm

Visionary Arts and Crafts Guild Membership Meeting. VACG’s mission is to develop fellowship among craftspeople and facilitate a market for crafts through exhibitions, education, promoting the development and appreciation of craftspeople and their work. Meet monthly except Oct, Nov, Dec. Info: FBCRR Adult Ed Center, 1909 Grande Ave., Rio Rancho, facebook.com/vacgnm, 948-3132.

every fourth thursday | 10 am–2 pm

every thursday, friday and saturday | 6–9:30 pm

Party in the Fireroom or on the Patio. Pueblo Harvest Café hosts live music in its cozy Fireroom or on the patio. While you listen and dance, enjoy a taco bar, all-youcan-eat horno-baked pizza, handcrafted cocktails, local craft beer, and a creative menu of appetizers from our acclaimed culinary team. Info: Pueblo Harvest Café, 2401 12th Street NW, puebloharvestcafe. com, 724-3510. No cover.

fridays | 10:30 am

Story Time at the Botanic Garden. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, abqbiopark.com or dial 311.

Cat adoptions. Come enjoy some drinks, snacks, and time with adorable adoptable cats at Catopia Cat Cafe. Your visit will support their foster home and keep them company until they find their permanent homes, maybe with you. Info: catopiacatcafe.com, 508-4278.

WWW.ABQTHEMAG.COM | MAY 2021

fridays | 12 noon–1:30 pm

Grief and Loss Support Group. Grief is a natural process that can often be eased through sharing with others who have experienced the loss of a loved one or any other significant loss. Info: Jewish Community Center, 5520 Wyoming Blvd. NE. Pre-registration required by calling 348-4451. Free.

fridays | 1 pm

Mural Discovery Tour. The IPCC houses 19 murals by Pueblo artists. Our guided tour provides an introduction to the art, traditions, and core values of Pueblo culture, and a who’s who of Pueblo artists, such as Pablita Velarde, Helen Hardin, and Jose Rey Toledo. Reflect upon the murals and uncover layers of meaning in each, with representations of traditional Pueblo life, including dance, the seasons and our connection to animals, as well as the contemporary vision of emerging artists. Tours can be scheduled for groups in advance by calling 212-7052. Info: Indian Pueblo Cultural Center, 2401 12th Street NW, 843-7270, indianpueblo.org. Free with museum admission.

fridays | 7–10 pm

Dance Party. Learn a new dance and meet new people each week at ABQ’s newest studio, with three beautiful ballrooms and state-of-the-art floating dance floors. Enjoy refreshments and an introductory dance class from 7–8 pm. Info: Holiday Dance Studio, 5200 Eubank Blvd. NE, 5084020, holidaydancestudio.com. $10.

MESA TRACTOR

every first friday |

Free Admission Day at Anderson-Abruzzo Albuquerque International Balloon Museum. Check out this award-winning, world-class facility highlighting the art, culture, history, science and sport of ballooning and other lighter-than-air craft. Info: 9201 Balloon Museum Drive NE (North of Alameda), cabq.gov/balloon, 768-6200.

every first friday | 1:30 pm

Tamarind Institute First Friday Tours. See the workshop facility, learn about fine art lithography, the current programs and the history of Tamarind (a division within the College of Fine Arts at UNM), a collaborative process video, and a printing demonstration. Reservations: tamarind. unm.edu. Info: Tamarind Institute, 2500 Central Ave. SE, 453-2159. Free.

every first friday | 8–10 pm

Cristel’s Variety Dance Party. Join us on this large wooden dance floor for social dancing to a variety of music - country, ballroom, Latin, and swing. Singles and couples are welcome. Great wood dance floor, music requests taken. Info: Lloyd Shaw Dance Center, 5506 Coal Ave. SE. $5 cover per person.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

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every other friday | 7–9 pm

Albuquerque Spanish Meetup. Practice conversational Spanish with a mix of native Spanish speakers and folks learning Spanish. Info: 553-3008, spanish.meetup. com/700/calendar.

every third friday | 7–9 pm

Cactus and Succulent Society of New Mexico. Discuss cacti and succulents; enjoy a program presented on a particular subject relevant to these plants. Program usually involves a slideshow. Not necessary to be a member to attend. Info: Albuquerque Garden Center, 10120 Lomas Blvd. NE, new-mexico.cactus-society.org, 296-6020.

every saturday | 8–11

Los Ranchos Growers’ Market. Fresh local produce and products, plants, and more. COVID 19 protocols - wear masks, keep social distancing, and no pets. Handicapped accessible, family and pet friendly. Info: 6718 Rio Grande Blvd. NW, 610-9591. Free admission.

saturdays | 10:30 am

Story Time at the Aquarium. Info: ABQ BioPark Aquarium, 2601 Central Ave. NW, abqbiopark.com, 768-2000. Included in admission.

saturdays | 12 noon–2 pm

Acting for Writers. Award-winning director and Meisner acting teacher Lois Hall teaches Acting for Writers in a supportive environment. The class is devoted to writers breathing life into their characters by learning the actors’ secrets. Info: actingforwritersloishall.com, 715-2801. RSVP required.

saturdays | 12 noon–3 pm

Class with Explora Maker-in-Residence. See description above on Thursdays 3–5 pm. Most Saturdays. Info: Explora, 1701 Mountain Road NW, explora.us, 224-8300. Included with general admission.

saturdays | 1–2:30 pm

Family Art Workshops. Families create a work of art inspired by what they see at Albuquerque Museum. A different project every week. Try your hand working with a variety of art mediums. Info: Albuquerque Museum, 2000 Mountain Road NW, 243-7255, cabq.gov. Free with Museum admission.

saturdays | 2–5 pm

Art in the Afternoon. Wrap up your shopping in Historic Old Town with free admission into the museum, live local music, and great food and drink specials amid a wealth of cultural and historical artifacts and works of art. Info: Albuquerque Museum of Art and History, 2000 Mountain Road NW, 311, cabq.gov. Free.

saturdays | 2:30–4:30 pm

Tango Club of Albuquerque’s Weekly Practica. At this Argentine Tango practice no partner is necessary. Info: Lloyd Shaw Dance Center, 5506 Coal Ave. SE, abqtango.org. Tickets: $2.

saturdays | 3:30 pm

Saturday Storytime. Join Miss Caitlen for new and exciting adventures. Fun for young children and those young at heart. Info: Barnes & Noble, Coronado Center, 6600 Menaul Blvd. NE, 883-8200, bn.com. Free.

saturdays | 5–8 pm

every first saturday | 10 am–12 noon

Military History Lecture. Listen to an interesting presentation of military history events and activities that affected New Mexico. Lectures include the History of the NM National Guard, Bataan Death March, WWII Army Air Corp bases in New Mexico, and others. Info: New Mexico Veterans Memorial, 1100 Louisiana Blvd. SE, 256-2042. Admission: Free. Donations requested.

every first saturday | 12 noon–3 pm

Cooking Classes at Cinnamon Sugar and Spice Café. Try a fun and exciting handson cooking class. Enjoy a meal prepared by you in a commercial kitchen with the guidance of a chef, sip wine, and top it off with dessert. Info: 5809 Juan Tabo Blvd. NE, 492-2119, cinnamoncafeabq.com.

First Saturday of the Month Shot Clinic For Your Dogs And Cats. No appointment needed. Info: 3251 Westphalia Road SE, wmranch.org.

saturdays | various times

Outcomes Grandparents Raising Grandchildren. Come for discussion and support groups. Info: St. Paul’s United Church of Christ, 2701 American Road, Rio Rancho, 243-2551 to reserve a space. Free childcare provided. Free.

Prehistoric Preschool for Families. See description on Thursdays 10–12 am. Info: New Mexico Museum of Natural History and Science, 1801 Mountain Road NW, 841-2848, nmnaturalhistory.org. Tickets: see cost information online.

every saturday and sunday | 12 noon and 2 pm

Traditional Native Dance Performances. The Indian Pueblo Cultural Center is the only place in North America to offer traditional Native American dances every week year-round. Performances outdoor or indoor depending on weather. Info: Indian Pueblo Cultural Center, 2401 12th Street NW, indianpueblo.org, 843-7270. Free with museum admission.

every saturday and sunday | various times

Albuquerque Garden Center. Our events include the Cactus and Succulent Society Show and Sale, the African Violet Show and Sale, and the Annual Spring Plant Sale, and the Aril and Iris Show. The Shop features local artists all month. Info: Albuquerque Garden Center, 10120 Lomas Blvd. NE. Free.

every first saturday | 10–11:30 am

Support Group for women with any GYN cancer plus concurrent group for families/ caregivers. The Gynecological Cancer Awareness Project holds these peerled groups at the People Living Through Cancer Office. Info: 3411 Candelaria Road NE, Suite M, theGCAP.org.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

every second saturday | 10–11:30 am

every second saturday | 10 am–12 noon

Free Fishing Clinic. Instruction available on basic fly-tying methods, fly-rod casting techniques, fishing etiquette, effective catch-and-release practices and enhancement of advanced skills. Equipment and supplies are available free of charge on a first-come-first-served basis for use during the clinic, or you may bring your own. Tingley Outfitters provides basic equipment for purchase inside the train station. Info: Tingley Beach, 1800 Tingley Drive SW, call 311 or 768-2000.

every second saturday | 1 pm

Read to the Dogs. Registered therapy dogs sit calmly and quietly for a story so children can practice reading out loud without fear of judgment. It’s a great way for children to gain confidence in their reading. Several libraries. Please register in advance. Info: Southwest Canine Corps of Volunteers, 768-5136.

second & fourth saturday | 12 noon–1 pm

Watermelon Mountain Ranch Volunteer Orientation. Come out to the main facility in Northern Rio Rancho to find out all about the volunteer program and the opportunities to work with the animals in our care. Info: Watermelon Mountain Ranch, 3251 Westphalia Blvd. SE, Rio Rancho, wmranch.org. Near V. Sue Cleveland Highschool.

every second and fourth saturday | 7–10:30 pm

ABQ Dance Club. This non-profit dance club provides dancing to a variety of music - swing, country, ballroom, Latin. Couples and singles are welcome, no partner or experience needed. Lessons and refreshments included. Info: Albuquerque Square Dance Center, 4915 Hawkins Street NE, asdc.org, 299-3737. Fee $8.

every last saturday | 7–9 pm

Saturday Night Swing. Good listening and dancing music of live tunes from the ’40s and ’50s. Remember to wear your dancing shoes. Info: New Mexico Veterans Memorial, 1100 Louisiana Blvd. SE, 256-2042. Free admission. Donations requested.

sundays | 9 am–1 pm

Free Sunday Mornings at Albuquerque Museum. Admission is free every Sunday morning. View the latest exhibition, try out interactive displays, stroll through the sculpture garden, and stop by the cafe for brunch. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov, 2437255. Free. $5 exhibition surcharge applies during free days at Albuquerque Museum.

sundays | 9 am–1 pm

Free Admission Day. Anderson-Abruzzo Albuquerque International Balloon Museum. Check out this award-winning, world-class facility highlighting the art, culture, history, science and sport of ballooning and other lighter-than-air craft. Info: 9201 Balloon Museum Drive NE, 768-6020, cabq.gov/balloon.

sundays | 10:30 am

Chatter Sunday. These Sunday morning concerts include readings and refreshments. Info: Las Puertas, 1512 First Street NW, chatterabq.com. Cost: regular, $15; 30 and under and students, $9; children under 13, $5.

sundays | 12 noon–5 pm

Save Lucky Paws Information Table at Lucky Paws Adoption Site. T-shirts and wristbands for sale. Info: Coronado Mall, saveluckypaws.org.

sundays | 8 pm

Geeks Who Drink. Join in best Pub Quiz in town. Bring your friends and create a team of up to six people. Info: O’Niell’s Nob Hill, 4310 Central Ave. SE, 256-0564, geekswhodrink.com/blog, oniells.com.

every first, third and fifth sunday | 6–9 pm

Ballroom, Latin and Swing Dancing. Join USA Ballroom Dance. Free beginner lessons start at 5:30 pm. Info: Albuquerque Square Dance Center, 4915 Hawkins Street NE, 288-0313. Cost: members, $5; non-member, $8.

every second and fourth sunday | 2–4 pm

Stitching Group. Knitting, crocheting, embroidering, tatting, spinning, crossstitching and more. Join in the fun, share ideas, patterns, experiences and more. All ages and experience levels welcome. Info: Erna Fergusson Library, 3700 San Mateo Blvd. NE, 888-8100.

various days | various times

Albuquerque Dolls. We have ongoing social events for women, including dinners, dancing, movies, volunteering, crafts and trips, and we are having a blast. We encourage women to join together to support each other and learn more about New Mexico. Join: Meet Ups/Albuquerque. Also, on Facebook, Instagram and Twitter.

INCLUDE YOUR EVENTS IN THE DATEBOOK! Please send an e-mail with the date, time, and event description to datebook@abqthemag. com. If available, include a high-resolution digital photograph or image. Listing information deadline is the 10th two months prior to publication (e.g.—all MAY events must be submitted by March 10, etc.). All events are subject to change. Please call event organization for final verification on events, times, dates, prices, and ticket availability.

sundays | 1–4 pm

Old San Ysidro Church Tours. See the beauty and learn the history of one of Corrales’ most significant historic buildings. Historical Society Docents are on hand to welcome guests, give tours, and answer questions. Watch the Old Church video, view historical artifacts, and take home souvenirs ranging from local flavor cookbooks to church retablos, jewelry, and more. Info: 966 Old Church Road, Corrales, 890-3846, corraleshistory.org. Free.

WWW.ABQTHEMAG.COM | MAY 2021

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MAY 2021 | ALBUQUERQUE THE MAGAZINE

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After more than 50 years in business, no one would blame Monroe’s Mexican Food for becoming accustomed to doing things a certain way. Why mess with success? But COVID-19 altered plenty of ABQ business models, which led to some adjustments at the two locations of the popular New Mexican eatery that may stay for the long haul. One thing that didn’t change was the loyalty of their regular diners. “You get an opportunity during this time to really feel the love from your customers, and the yield of the years of hard work,” says general manager Matthew Diaz.

“Your dedicated clientele supporting you and supporting our staff and being excited to see their favorite staff members doing deliveries.” Changes to hours or schedule? Now closing an hour earlier at 8 p.m. at both locations. Delivery status: Deliveries are carried out by the staff to ensure they kept their jobs. “We didn’t know how long it was going to be,” says Diaz, “but we also knew we didn’t want to lose our employees.” Menu changes: Daily specials were on hold for a short time, but they’re back. Outdoor seat-

MAY 2021 | ALBUQUERQUE THE MAGAZINE

ing: Patios, awnings and heaters at both spots, including the new 4th Street location. Positive outcomes: “For us, it’s a rare opportunity to scale your business,” says Diaz. “Not necessarily an invited one, but a rare one, to be able to scale all the way back to its bare bones, and rebuild it. Obviously being forced to adapt brings about its own positive change. To be forced into change, we foresee a lot of those changes staying the way they are and changing the dynamic of the business for the long run.”

A segment of Fourth Street recently got a makeover of on-street parking, landscaping and lighting, giving the historic route a touch of modern flair. The new look blends well with El Camino Dining Room, an elegant, intimate restaurant that’s been serving New Mexican comfort food since 2002. Despite the pandemic, the diner has continued to serve the city through delivery, to-

go orders, and outdoor dining. “I think what a lot of people learned during this pandemic is, you don’t know if there’s going to be tomorrow,” says Amanda Chavez, owner. “The way I looked at it is, I’m going to enjoy every day a lot more than I did before.” Chavez, who employs several family members at the diner, said careful preparation and diligence helped them get through 2020. “I took every measure,” she says, “to make sure that we wouldn’t lose anything.” Changes to hours or schedule? Closed for three months, then reopened for to-go orders in June of 2020. Delivery status: DoorDash. Menu changes: Temporarily stopped serving

steaks (to reduce loss in case of lack of orders), but they’re back on the menu now. Outdoor seating: Started with tables and umbrellas in June, then added a tent and heaters as the months got colder. Was permanent closure ever a possibility? “That never crossed my mind,” says Chavez. “I tried to stay positive, a lot of prayers.” Positive outcomes: A film crew used El Camino as the setting for a production (details are being kept hush for now). “That was fun, a lot of my staff and employees were able to play (roles), so that was nice,” says Chavez. “It was very nice having something different go on in the restaurant that involved the staff, and a lot of our family were extras.”

WWW.ABQTHEMAG.COM | MAY 2021

At The County Line—which has five restaurants in Texas in addition to its Albuquerque location—the employees tend to stick around for the long haul. “My general manager has worked for the restaurant since before I was born. All of my management team has been here 15-20 years,” says events and catering manager Molly McGhee. Where many businesses were forced to lay off workers to save money as the COVID-19 pandemic cut into profits, The County Line took care of its own by keeping cuts to a minimum. For someone like McGhee, whose focus was events with large gatherings, that was especially meaningful. “I think it’s brought me a lot closer to the company that I work for,” she says. Changes to hours or schedule? Shifted to takeout, but kept normal hours. Delivery status: “Our staff actually started doing delivery orders more than they were before and then we added DoorDash to our list,” says McGhee. “We were doing Grubhub and Uber Eats before. Our corporate office developed a mobile app that people can download so they can place delivery orders and pickup orders right from their phone.” Menu changes: No, say McGhee, adding, “But the way that we packaged things has definitely changed. We’ve had to be a lot more thoughtful about [how] things were going to be transported home.” Outdoor seating: “We refinished a bunch of our tables and put them out front and purchased propane heaters so we could make the most of what we were allowed to do,” says McGhee. “It made it possible for us to serve probably 30 guests.”

The name “Duran” has been a fixture of the Albuquerque dining scene for decades, starting with Duran Central Pharmacy back in 1965 and expanding to Duran’s Station in 2005. When the pandemic finally sank its ugly claws into the Duke City back in March of last year, Duran’s Station had to close up indoor dining operations for months. That doesn’t mean they stopped making good food, however. Instead, they switched to a temporary carry-out-only model, managing all the while to maintain a full menu despite the supply-chain issues plaguing the entire food industry. It was a challenge, made more manageable by loyal and generous patrons. “We have some really great customers,” says Duran’s Station owner Marcel Ghattas. “One gave us $3,000 to split among the staff.” You read that right—it’s a three leading a trio of zeros. Meanwhile, other customers tipped as much as $300, while Dwayne Kinsley at Sport Systems chipped in by buying gift cards for his Hand Up program. Changes to hours or schedule? Shut down for a couple weeks at the start of the pandemic, opened back up for takeout in mid-April. Delivery status: Considered delivery services before deciding they were too expensive—and too prone to technical glitches. Menu changes: Managed to keep a full menu, but also experimented with curbside-friendly options, like offering a tray of a dozen tacos for $30. Outdoor seating: None. Positive outcomes: They received affirmation on something critical: their customers truly love and appreciate what they do, turning up and—frequently—offering huge tips even when regular, indoor dining was impossible.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

Initially, Azuma owner Anna Su viewed the the Duke City shutdown as a temporary reprieve from the hustle and bustle of everyday business. “We thought we’d be reopened soon,” she says. “I just had too much confidence. I was telling employees, ‘OK, take a break. We’ll come back in a month.’” Obviously, the effects of the pandemic will resonate for years to come, but Su has maintained her confidence in Azuma during the roller coaster ride of the past year and change. “I never had that feeling [we would close permanently] because I do believe we are a good restaurant. I never gave up,” she says. “I never felt like we’re gonna be gone forever.” Changes to hours or schedule? “We were allowed to do to-go, and we don’t have much business on to-go at the time,” says Su. “We decided not to waste time. We saw it was getting serious, so we closed for safety, too.” Delivery status: None. Outdoor seating: “We tried [a tent] for a month,” says Su, explaining that too few tables and unfavorable weather led them to end outdoor operations. Positive outcomes: “It’s the customers,” says Su. “We really appreciate them. They are very supportive of us. It’s amazing. The customers never go away, even in a pandemic. They’re waiting for us. That’s how I feel.”

At some restaurants, the experience is almost as important as the food. So it is at 66 Diner, where in-house guests are transported back in time with the hightop counter and sheet-metal vibes of the 1950s. It’s a treat for patrons, but also made the restrictions accompanying COVID-19 that much more difficult to navigate. 66 Diner shortened hours, emphasized takeout, and took advantage of the City of Albuquerque’s outdoor dining grant to rent a tent and establish an exterior space. “Regulars continued to support us even when we were limited to outdoor dining,” recalls owner Tom Willis. “However, they agreed that the experience was not ideal.” Changes to schedule or hours? Closed two hours earlier. Delivery status: DoorDash and Uber Eats. Menu changes: “We stopped offering our Blue Plate Specials as they are prepared in bulk batches and we were wasting most of them,” says Willis. “Otherwise, we offered our complete menu.” Outdoor seating: “I put up a tent for August and September,” recalls Willis. “It provided some sales but not enough to continue the tent rental once we used up the grant money. Also, it was going to start getting colder and outdoor dining did not provide the 66 Diner experience.”

The havoc the pandemic wrought on local restaurants was almost enough to disrupt two decades of stability for Hello Deli. Almost. “My wife actually brought up the subject (of possible closure),” said owner Marcus Cassimus. “And I’m like, ‘You know what? I’m just not ready yet, and I’m certainly not going to let a disease stop me from doing what I need to do.’” And so, the deli played on, churning out its famed Blue Corn Pancakes alongside myriad breakfast and lunch options despite mandates limiting seating and occupancy. Cassimus, whose original Candelaria Road location opened in 2001, says the key for survival was the support of loyal customers—and the use of new heaters on their patio. Changes to hours or schedule? Toward the beginning of last summer, hours were shortened. Delivery status: Offered curbside and their own deliveries even prior to COVID-19. “That kind of helped, because our (regular) customers knew that,” says Cassimus. Menu changes: None. The menu stayed intact, says Cassimus, and “if you wanted it, we were making it.” Outdoor seating: Existing patio, to which heaters were added as the months got cooler. Was permanent closure ever a possibility? “It was discussed,” says Cassimus, “a couple of times.” Positive outcomes: The deli has always prided itself on being sanitary, but even that level has improved, says Cassimus.

When COVID-19 rolled into New Mexico, D.H. Lescombes did the safe thing—public health and safety-wise— and closed up shop for indoor dining. It was a tough call, coming just as folks were shaking off the final remnants of winter and getting ready to indulge in some springtime vino. At the outset, they pivoted to offering grocery services, helping customers keep pantries stocked when grocery store aisles were far too often bare. They also started doing family-style dinners like grilled salmon and southwest meatloaf, supplying enough food for four people at a reasonable price point—something they may in fact keep. And, with a well-appointed outdoor dining space already in place, D.H. Lescombes was well-positioned to spring back into offering in-person service when things opened up for outdoor dining. “It was just a matter of buying lots of propane and heaters to keep it warm,” recalls manager Diana Rocha. Changes to hours or schedule? They had to change hours at various points as conditions evolved. Delivery status: D.H. Lescombes was already using delivery services like Grubhub and Uber Eats before the pandemic hit. Menu changes: With so many people feeling a pinch on their pocketbooks, D.H. Lescombes began offering family dinners—capable of feeding four people—at super affordable prices. Outdoor seating: D.H. Lescombes already had a sizeable and well-appointed outdoor space. Positive outcomes: Family style dinners have been popular enough that they may keep them as a regular menu option going forward. WWW.ABQTHEMAG.COM | MAY 2021

When the coronavirus pandemic forced government mandated shutdowns throughout the state, it was a period of great uncertainty for Dalena Trinh, owner of Vietnamese restaurant Basil Leaf. The establishment, which is renowned for its plethora of pho options, closed its doors for approximately a month. “Everyone was scared,” Trinh says. The ensuing months were a roller coaster, as Basil Leaf endured both the loss of customers and employees. Trinh has nonetheless managed to keep her business afloat through tough times and is allowing herself a glimmer of optimism for the future. “We just try to survive day-by-day,” she says. “Hopefully this year will be better. We have vaccines.” Changes to hours or schedule? Hours were shortened upon re-opening (which was only for to-go orders). Delivery status: None. Menu changes: None. “The most (popular dish) is the pho, so I didn’t change the menu at all,” says Trinh. Outdoor seating: None. “Basil Leaf didn’t have a patio, and the process of moving chairs and tables—and dealing with wind—was not a viable option,” says Trinh. Was permanent closure ever a possibility? Yes, says Trinh, but sales rebounded by June. Positive outcomes: “We just pray. We say, okay, let’s open the door,” says Trinh. “If it happens, it happens.” MAY 2021 | ALBUQUERQUE THE MAGAZINE

For Burque Bakehouse, navigating the past year came with an additional challenge. Not only were owners Sarah Ciccotello and Chris McQuary tasked with sorting out how to make and sell their delectable baked goods in a constantly shifting landscape, they were

simultaneously trying to open a brickand-mortar location. “Adaptability has been a word we’ve really had to focus on,” says McQuary. Fortunately, their pre-pandemic plans plugged perfectly into a post-pandemic world. Occupying a former Dairy Queen location near the Barelas neighborhood, they now do business out of a walk-up window, making your next flaky, buttery croissant that much easier to take home. Changes to hours or schedule? None. Because the shop was always a to-go operation, they were able to keep the doors open and patrons supplied with fresh baked goods. Delivery sta-

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tus: No deliveries; the model is more suited for takeout (also, the focus of 2020 was on building out their new storefront). Menu changes: Despite some production challenges, the bakery’s supply chain held up. They were able to serve the same popular regular offerings—along with Saturday specials—throughout the course of the pandemic. Outdoor seating: No. Was permanent closure ever a possibility? Not really. The storefront project was already underway before the pandemic hit, so the team made sure that goal never wavered.

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This June will mark The Grove Cafe & Market’s 15th year in business. More and more, it looks like they might just be able to ring in the anniversary under something like normal conditions. Getting there, however, hasn’t been easy. “Just about everything changed at The Grove,” says co-owner Lauren Greene. “After our initial five week complete shut down, we re-opened with a new website with online ordering, new hours of operation, curbside pickup, and a modified menu.” They also amplified their already rigorous cleaning protocols and built an additional sizable patio space on an under-trafficked section of parking lot, adding 25 seats. “The support of the community was outstanding,” says Greene. “Their support kept us going, kept us alive so to speak. Without the core group that was there weekly, I’m not certain we could have made it through the storm.” Change to hours or schedule? Five week closure. Delivery status: Opting to focus on takeout, the Grove did not offer delivery. Menu changes: Modified the menu to focus on perennial favorites. Outdoor seating: Added 25 seats on unused parking lot. Positive outcomes: “I think we regained a sense of who we are as an organization and what our mission is,” says Greene. “We formed an incredible bond within our team during the ups and downs, the closures and reopens. Our team really rallied together and became a strong source of support for one another. I also believe COVID gave us perspective that we wouldn’t have had the opportunity to gain without the tragic experience. Perspective has helped us look ahead, know who we are in the community of Albuquerque and almost hit reset.”

Even before any official lockdown orders were enacted, signs of trouble were hard to miss. The Farmacy had just come off some of their busiest brunches ever when a resupply trip to Costco told the tale: a huge line stretched well past the door, strongly suggesting something unusual was afoot. Getting through the next few months was clearly going to demand a powerful mix of improvisation and determination. Fortunately, after cycling through repeated closures and reopenings—and even an in-house COVID scare—the Farmacy pulled through, thanks in large part to a generous and supportive community. When things got particularly tough—and budgets especially tight—they even launched a GoFundMe campaign. “I think we were trying to do six or eight thousand, but we wound up getting about fourteen,” says The Farmacy owner Jacob Elliot. Changes to hours or schedule? The Farmacy shut down for a month right at the outset. “Anything we couldn’t freeze, we tried to give away,” says Elliot. Menu changes: During the early days, after The Farmacy was forced to lay off most of their staff, Jacob Elliot experimented with specific pre-order meals. Various closures also forced them to discard lots of fresh food, forcing them to occasionally offer an abbreviated takeout menu—Duke City Biscuit and Gravy and The Slayer breakfast sandwich—to hungry patrons. Outdoor seating: The Farmacy already had an established outdoor dining space, but they found it was difficult to turn tables fast enough to pay the bills. Positive outcomes: At one point, the Farmacy team launched a GoFundMe campaign in order to keep the doors open and the lights on. They aimed to generate around $8,000 and wound up earning over $14,000.

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It takes time to establish a stable restaurant, and The Kosmos—originally opened in 2018—was just starting to build up a full head of steam when the pandemic hit. “We basically had our best month in February 2020 and we were closed by about March 15,” recalls The Kosmos’ owner, Jerry Miller. The Kosmos stayed closed until August, at which point a jolt of PPP funding helped bring back some staff. Meanwhile, a grant from the City of Albuquerque helped the restaurant expand their outdoor space, pouring a slab of concrete and expanding outdoor capacity by about 45 seats. Now reopened in accordance with state mandated safety restrictions, The Kosmos is looking forward to a brighter and less hectic future. Changes to hours or schedule? Kosmos closed from late March until August. Delivery status: The Kosmos has adopted Selflane as a delivery service, noting they don’t take quite as large a bite out of the bottom line as other options. Menu changes: When the Kosmos reopened, they offered all the staples folks had already fallen in love with, but also added items throughout the year and experimented with specials like a Fried Buffalo Chicken Sandwich and a Red Chile Open-Faced Sopaipilla Burger. Outdoor seating: The Kosmos already had some outdoor dining space, but took advantage of financial help from the city to add a whole lot more—45 seats, in total. Positive outcomes: Not exactly positive, but with things inching toward normal, The Kosmos had their best day for sales since the pandemic started in late March.

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For a lot of local restaurants, sorting through the whirlwind of changes that accompanied COVID was a matter of rapid adjustment and trial-and-error learning. “I don’t think anyone really navigated it so much as learned and grew,” recalls Two Fools Tavern owner, Russell Reid. The shutdown afforded Two Fools the opportunity to spruce things up a bit, repainting the interior and freshening up the ovens while they pivoted to a takeout only model. That latter change meant limiting the menu to core favorites like Two Fools’ stellar, award-winning Fish and Chips. With reopening underway, patrons can visit from 4pm right up to 9pm for dinner, a drink, and full dose of the craic. Change to hours or schedule? They shifted to takeout and are still operating with modified hours, closing at 9pm. Delivery status: They did not add any delivery services, instead focusing on takeout. Menu changes: In order to avoid food waste, Two Fools shifted to a limited menu while doing takeout. Outdoor seating: No outdoor seating added. Positive outcomes: Two Fools used the time they were closed to spruce things up inside their building, originally built in 1945.

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Seeing which way the wind was blowing, The Shop didn’t wait around for a public health order to modify operations. “So, right away, we switched to takeout only,” says Chef Israel Rivera. “We just kind of saw the whole thing coming and made the choice to shut all our indoor dining down.” From the beginning, Rivera saw a need to maintain an open dialogue with his customers, posting daily updates on social media and listening to what they wanted out of The Shop. Changes to schedule or hours? Pivoted immediately to a takeout only operation, closed to indoor diners for most of the pandemic. Delivery status: “We decided to go back with a company that we used before, called Selflane. Selflane is a local company that doesn’t take your money and really helps local restaurants offer delivery.” Menu changes: “Initially we thought about shortening our menu and just offering our ‘best sellers’,” says Rivera. “But people kept calling, kept coming and ordering the whole menu, so we just stuck with that.” Outdoor seating: The Shop already had a small outdoor dining space. Positive outcomes: “I think the most positive thing is that we are able to still be open, and to know that we have such an awesome community around us and so much support. It’s amazing. And, also, just knowing that we have the staff in place that is willing to stick it out and do the hard work. It’s a good feeling to have such an awesome team here.”

During the first wave of COVID, Two Cranes shut down completely, and stayed that way from early April through early June, shortly after restaurants were allowed to resume indoor service at half capacity. When cases spiked and bans on indoor dining were reinstated, Two Cranes was ready, already equipped with a comfortable outdoor dining space. With another round of lockdowns in November, Two Cranes decided to take the opportunity to perform some updates, recalls general manager Chuck Lindsey. They remodeled the wine room and installed a new beer cooler, added a new wine and tapas bar, and completely overhauled their menu, retaining just a handful of perennial favorites. Changes to hours or schedule? They closed down throughout April and May.Delivery status: Used Grubhub when the pandemic hit and are still on there today. Menu changes: Over the course of the pandemic, Two Cranes changed their menu substantially, retaining just a handful of favorites like their wings and chile rellenos. Outdoor seating: They already had a very nice outdoor dining space in place, but improved by installing heaters to keep the space comfortable when things turned chilly. Positive outcomes: With so much time spent closed to indoor dining, Two Cranes took the opportunity to do some improvements on the property. They updated their wine room, installed a new beer cooler, added a wine and tapas bar, and revamped the bar menu. WWW.ABQTHEMAG.COM | MAY 2021

Unlike some less-fortunate restaurants in ABQ, this French-inspired Nob Hill treasure never had to completely close up shop during the pandemic. They did, however, have to change the way they did business, adopting curbside service while also introducing a DIY dinner concept that proved quite popular. The latter included upscale options, like lobster linguine and a threecourse meal (Caesar salad, bouillabaise with rouille, Sage Bakehouse petit pain, and plum cake with crème chantilly) created in honor of renowned chef Julia Child’s birthday. Going forward, frenchish plans to phase out these prepare-

at-home dinners, but may bring them back to mark holidays and special occasions. Changes to hours or schedule? Opened and closed slightly earlier, plus added Sunday brunch service. Delivery status: Didn’t use any delivery services, and doesn’t plan to use them in the future. Menu changes: The DIY dinners, which will likely cease once COVID restrictions ease, but may return occasionally. Outdoor seating: No. Positive outcomes: Many. “We are still discovering the positives from this craziness. We realize we have an

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amazing staff and super supportive customers,” says co-owner Nelle Bauer. “We got down to the real element of taking care of people, which is what the hospitality industry is all about. We also saw the positive nature of taking care of fewer people really well, rather than stressing ourselves out to accommodate a lot of people at once.” Another uplifting result, says Bauer, is that everyone is “seeing the restaurant industry in a different light, and realizing the many different people who contribute to it, and how essential it is.”

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A significant part of the Trombino’s experience is being able to dine in and enjoy the restaurant’s authentic Italian cuisine and ambience. So, it comes as no surprise that carryout wasn’t something that commanded much of the staff ’s attention before the pandemic took hold. “We learned how to handle carryout. It took us a while,” says owner Ray Trombino. “We didn’t do much carryout prior to the closedowns. As this went on and we realized we were going to be doing carryout for a long time and the volume went up, we developed systems to handle it better.” The eatery changed the shelving set-up, and also added a bag-and-tag system so that to-go orders could be handled more quickly and efficiently. While Trombino’s will continue to offer carryout, diners are beginning to fill up the restaurant at whatever capacity is allowed. “[They are] just elated to be able to get out again,” says Trombino.

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Changes to hours or schedule? Closed earlier to stay aligned with heavier takeout hours, but plans to extend back to normal, later hours. Delivery status: No delivery. Menu changes: Only a few items were deleted, due to inventory concerns, but the majority

remained. Outdoor seating: A tent for a month, but the atmosphere “was not conducive,” says Trombino. A patio is planned for the upcoming warm-weather months. Was permanent closure ever a possibility? No.

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Nestled in the cozy North Valley, Café 6855 can sometimes be overshadowed by Vernon’s Speakeasy, its renowned upscale sister restaurant. But the changes forced upon the city’s dining landscape courtesy of the worldwide pandemic may have helped give Café 6855 its own identity. “Our cafe during the pandemic actually blossomed and grew substantially,” says Kim Baird, who owns both restaurants. She credits a streamlined approach that put an emphasis on delivery and takeout, plus securing some of the grants and loans offered to distressed businesses. “There were a lot of unknowns,” says Baird, “but all I can tell you are positive things.” Changes to hours or schedule? Re-opened on June 6, 2020, following the mandated shut-down. Now closed on Mondays. Delivery status: Grubhub. Menu changes: None. Outdoor seating: The cafe’s enclosed, heated patio proved to be a popular winter dining destination, says Baird. “People loved it, and it was amazing.” Was permanent closure ever a possibility? Absolutely not, says Baird. “We made the right business decisions to come out on top,” she explains. “I don’t give up.” Positive outcomes: Take-out orders became “a big part of our business,” says Baird, who adds that the pandemic also brought many new customers to 6855—two of the biggest reasons for their growth. “Now we have a much larger following,” she says. “We also did everything right by our employees, so they were able to get unemployment [benefits] and everyone wanted to come back [to work].”

In 2010, Mary & Tito’s Cafe on 4th Street became the only ABQ restaurant to ever win a coveted America’s Classic Award from the James Beard Foundation. Yet, with stay-at-home orders in place due to the coronavirus, not even one of the city’s most iconic eateries went unscathed in 2020. “We’re certainly not making the amount that we were pre-pandemic,” admits owner Antoinette Knight, the daughter of the late owners, Mary and Tito Gonzales, who opened the business in 1963. But with diligent maneuvering—breakfast service was temporarily halted; curbside pick-up was emphasized—the doors here have remained open, and the legendary red chile continues to gather fans near and far. Changes to hours or schedule? Many. The cafe closed temporarily early in the pandemic, then began curbside service upon re-opening. The hours of operation became late morning to early afternoon. Delivery status: “We rely on our curbside (sales),” says Knight, “which have done really well.” Menu changes: No changes, except for the halt to breakfast. “It was a big deal here, but we’re just not able to do that at 25 percent capacity,” says Knight. Outdoor seating: None. Was permanent closure ever a possibility? “Never,” says Knight. “We were making enough curbside to stay open.” Positive outcomes: Knight says she’s grateful the restaurant never had to close, and that Mary & Tito’s long-time customers shifted their loyalty to the restaurant’s curbside service.

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Kamikaze Kitchen’s physical location had only been open for about two months when the coronavirus pandemic hit ABQ in earnest. Having operated a food truck since 2018, head chef and co-owner Nicholas Riccardi believes he was uniquely equipped to handle the challenges that came with the shutdown. “Sometimes on a food truck the winter would be really slow, so you’re used to cutting back on how much you were buying and stuff like that,” he says. “We’re used to the ups and downs of COVID.” Now that restrictions are gradually lifting, Riccardi maintains a survivalist perspective. “The number one thing I tell everybody is this: If we can make it through the pandemic, we can make it through literally anything.” Changes to hours or schedule? Two operating hours trimmed from each day. Menu changes: “I didn’t really change the menu a whole lot,” says Riccardi. “If you take one thing off, it’s kind of a domino effect.” Outdoor seating: Only a small outdoor seating was added to the patio. “It wasn’t a ton [of space] because our patio is very small,” says Riccardi. “It was one of those ‘adapt or die’ situations.” Was permanent closure ever a possibility? “Absolutely,” says Riccardi. “There was about a month period where we [retained] as minimal workers as possible, but keep our employees to where they could still make enough money to live as well.”

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For a restaurant with a widely celebrated lunch buffet, the prospect of shutting down to indoor dining was an incredibly tall order. “It was pretty scary in the beginning, thinking everything was going to shut down for us,” says Shamez Amershi, owner of Taj Mahal Cuisine of India, noting that depriving customers of access to their popular buffet sounded like an especially punishing challenge. Taj Mahal promptly set about putting together an online ordering system, making it easier for customers to take home their favorite dishes with curbside service. And, whenever indoor dining has been on the table, they brought back the buffet, with staff safely serving guests, rather than guests serving themselves. Changes to hours or schedule? Taj Mahal was able to maintain their pre-pandemic hours of operation. Delivery status: Already using apps like Grubhub and Postmates, Taj Mahal kept using them throughout the pandemic and continues to do so today. Menu changes: Changes to indoor dining meant their famous buffet was briefly unavailable, but otherwise, the restaurant was able to keep offering their regular menu items. Outdoor seating: Though they experimented with outdoor seating, they ultimately found it too labor intensive—and too chilly—to really work for them. Positive outcomes: Thanks to their use of delivery services and the addition of a new online ordering tool, Taj Mahal was able to maintain a steady stream of business throughout the pandemic and never had to lay anyone off.

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When Sixty-Six Acres shut down on March 16 of last year, they expected it would only be for a month or so. You can hardly fault them for hoping, but as we all know now, things didn’t proceed quite as desired. As it became clear health-conscious restrictions were likely to drag on for a while, Sixty-Six Acres pivoted to a curbside model, offering a limited menu built around meals that would transport well. “Early on, it was very fly-by-the-seat-of-yourpants,” recalls manager Patrick Martin. “Getting a whole new [online order] processing system set up was a challenge.” Of course, it didn’t hurt that Sixty-Six Acres is on Pueblo land, and therefore subject to a different set of restrictions and agreements than other outfits. Throughout the lockdown and into today, they have been able to offer curbside service for beer, wine, and batch cocktails. Changes to hours or schedule? Temporarily closed at the outset, they have modified their hours a few times—at present, they’re still closing an hour earlier than they used to. Delivery status: The restaurant did not use any delivery services and still isn’t using any today. Menu changes: They streamlined their menu, focusing on items that would transport well when they opened back up for curbside service. Outdoor seating: With a perfectly suitable outdoor dining space already in place, Sixty-Six Acres just had to get it up and running, creating a pleasant open-air space complete with a walk-up window for ordering from the bar. Positive outcomes: Their online curbside ordering service has been successful enough that they intend to keep it into the foreseeable future.

Central to the St. James Tearoom experience is the decadent food, teas, and bespoke décor. So how does an upscale, experiential eatery ensure that business remains intact during a pandemic? “We adapted to the changing times by developing easier ways for people to get service…from afar,” says Janisse Rakes, St. James’ director of marketing and special events, who says the tea venue implemented carryout orders and ramped up their online shop. St. James also began packing their hot tea in special to-go containers, added bake-at-home scones to the menu, and revamped their website to handle the changes brought about by 2020. “If things were to ever [revert] again we’re in a much better position to handle it,” says Rakes. Changes to hours or schedule? Closed for about a month, then implemented new seating schedule, plus designated pick-up times for carryout items. Menu changes: Same menu, and even added items like cream teas and loose-leaf teas. Outdoor seating: Expanded their small patio into the garden area, now known as the ‘tea garden.’ “Our owners are the ones that have been making sure that the flowers are being planted and kept up,” says Rakes. “It’s really personal and beautiful, making a lovely atmosphere.” Positive outcomes: Rakes says the St. James team adapted quickly, citing carryout and the new website as areas of improvement. “We’ve learned more about our business and staff and how loyal our guests are to keep us going in the beginning and throughout this whole process,” she says. WWW.ABQTHEMAG.COM | MAY 2021

As times got tough during the COVID-19 pandemic, Shawn Weed got creative. The owner of the comfort vegetarian restaurant, The Acre, decided to launch an online store to sell their house-made products, including sauces and condiments. “Normally with people coming to visit the restaurant, they would be able to pick up little goods that would be part of the meal,” says Weed, who opened his restaurant in 2017. “But since they couldn’t come…it was kind of out of sight, out of mind.” The newly-concepted farm store not only came to provide extra revenue, but it also increased brand awareness, as customers took home jars of custom-label items from The Acre, like ketchup, mustard, vegan mayonnaise, and pickles. “It’s a nice, warm memory, you know? ‘Oh, that was the last time we were at The Acre,’” says Weed. “It’s been a really nice way to engage (with) people.” Changes to hours or schedule? Hours were shortened by opening an hour later, and closing an hour earlier. Delivery status: Was already doing Grubhub and Postmates, which both increased during COVID. Menu changes: Only a dish or two was dropped from the menu, as they weren’t suited well for transport. Outdoor seating: A handful of tables on the sidewalk outside. Was permanent closure ever a possibility? “No, I think we always had a lot of support from our community,” says Weed. Positive outcomes: “So much of the time restaurants think of each other as fierce competitors,” says Weed. “But I think during all this, everyone had to take a step back from this negativity and say, ‘We’re all lucky to still be in business; what can we do to help each other?’ MAY 2021 | ALBUQUERQUE THE MAGAZINE

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Steering a successful eatery through a pandemic is no simple feat. In both Nob Hill and at Mountain Run, the folks behind lunch and breakfast cafes Cinnamon Sugar & Spice quickly learned this. Not only is it stressful, but it takes a huge amount of work. “We have asked our staff to work harder than ever, moving tables in, out...on the grass, in the tent, put up the tent, get heaters, get propane, set it up, break it down, learn how to do carryout, pickup, curbside, uber eats, call in, online orders, dine in, pop-up kitchens, ghost kitchens,” says Cinnamon Sugar & Spice owner Kanella Chronis. “They have done it all without complaint.” Of course, that’s more easily done with a solid dose of perspective. “Dining out is more than just eating,” says Chronis. “Sure, you

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want good food, but it’s more than that. It’s a first date—and sometimes a last date. It’s time with your family, it’s time with your friends, it’s time to laugh together or even cry together, it’s time to talk about your dreams, your fears, your goals in life.” Changes to hours or schedule? “We never changed our hours because I felt it was important to stay consistent. When you have your heart set on a Paseo Pile-up, nothing else will do.” Delivery status: “We had tried a delivery service a few years ago, but it wasn’t a good fit. Not to mention they typically charge 30% of the ticket and a monthly fee for the tablet system. You make zero profit. And it’s not that different now—however, I felt (and still feel) it

was important to keep the inventory moving so we can keep it fresh.” They are using Grubhub and Uber Eats, at present. Menu changes: “We kept the same menu. Again, I felt it was very important to be consistent. We made smaller batches of everything.” Outdoor seating: They went through the whole ordeal: setting up tents, shifting tables, deploying heaters, and repeating as necessary. Positive outcomes: “Not only have I been blessed with an amazing staff, but with many amazing customers who came in frequently, and still do— some every single day! We even had an anonymous donor pay our rent at our Juan Tabo location in February of this year. We wouldn’t be here without the support of the community.”

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Healthy living came to the forefront over the course of the past year, and that made Annapurna’s World Vegetarian Cafe a valuable commodity. The restaurant specializes in an Ayurvedic-balanced menu, a dietary system with roots in ancient Indian texts. “I think the pandemic has put the fear of death into humanity times 100,” says founder and owner Yashoda Naidoo. “I think the consumer’s mindset was like, ‘I need to do whatever I can to heal my body, to keep my body safe from the virus, to eat better.’ I think it was a chord that struck with people that it is important what I put into my body. That’s where the interest has spiked.” Delivery status: “We had delivery before the pandemic hit,” says Naidoo. “We had DoorDash and Selflane. It took over. In fact, it kept us in business, because there was a time there when no people were coming out to even do their own pickup.” Menu changes: “Nothing really changed [because of the pandemic],” says Naidoo. “We added two new menu items at the beginning of this year.” Outdoor seating: “Our Silver Street location has a patio,” Naidoo explains. “The Eubank location does not have a patio, but we just put a few tables out in front” Was permanent closure a possibility? “I thought of maybe in Albuquerque permanently closing either the Northeast Heights location or the 4th Street location. I quickly changed my mind. I look at ways of holding things up and moving forward as opposed to closing things down,” Naidoo says. Positive outcomes: “I saw that our product was strong and there was still a need for it,” Naidoo says. “There were new consumers coming into the restaurant specifically looking because we have that reputation of a healthy…immune boosting diet. “

Luckily, the pieces were in place for El Bruno’s Cantina y Restauranté to survive a pandemic that closed many other ABQ restaurants. The North Valley eatery was already using a delivery service and an outdoor patio, and had built a loyal customer base since expanding to ABQ in 2011 (the original El Bruno’s is still operated by the same family in Cuba, N.M.). “We’re grateful that we’re all okay, and that’s a positive thing,” says Melanie Dunn, the general manager and part of the operating family. “We’re grateful to be here and to be able to (again) serve our food for everyone.” Changes to hours or schedule? Closed on Mondays and Tuesdays, and now closing two hours earlier than normal. Delivery status: Grubhub and DoorDash, plus curbside pick-up. El Bruno’s will also deliver in bulk for catering orders, though that slowed to almost nothing during the pandemic, says Dunn. Menu changes: None. Outdoor seating: Yes, though the beautiful, shaded patio could only hold a few tables with social distancing. “It was very limited, and the weather wasn’t the best. New Mexico weather, you can never tell,” says Dunn, laughing. Positive outcomes: “It makes you open your eyes a little bit more,” says Dunn. “You appreciate your health and customers. You can’t do it without your customers.” She also said the closure gave her team time to do some light remodeling of the restaurant.

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You may be familiar with Casa de Benavidez’s mouth-watering sopaipilla burgers. Last year, the pandemic didn’t stand a chance when it came to disrupting the restaurant, a family business that has been around for half a century. “A lot of places were not set up for carryout, but initially we started as a carryout business, so we always had that aspect ready to go,” says Paul Benavidez Jr., son of owners Paul and Rita Benavidez. In fact, the past year has enabled them to substantially increase the size of their carryout operation. Changes to hours or schedule? “We started closing on Sundays,” says Benavidez Jr. “We also had to close the seating part of our restaurant, but the carryout still went full blast.” Delivery status: None. Menu changes: None. Outdoor seating: “We have a small patio out there, so people would use the outside patio,” says Benavidez Jr. “Actually, customers used to bring their tables and chairs that they would set up underneath the trees to pick up their food and eat.” Was permanent closure a possibility? “No, that was never in our minds.” Positive outcomes: “I think our business has almost doubled on the carryout side,” says Benavidez Jr. “Thank God for loyal customers!”

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Cast your mind back to February and March of 2020. Things were happening pretty quickly. So quickly, in fact, that when state officials imposed full-blown lockdown measures, High Point Grill wound up losing $10,000 in product. As a chiefly dine-in joint specializing in scratch-made food, they just didn’t have a choice. That said, they were able to pivot to a takeout model, shrink their menu, and—with the support of loyal customers—power through the long months of changing restrictions and uncertainty. Changes to hours or schedule? “We closed for about six weeks, because we’re primarily a dine-in restaurant,” says chef and owner Mike White. Delivery status: High Point started using Selflane for delivery. Menu changes: “We had to reduce our menu significantly—not just things that don’t travel well, but also really high margin items,” says White. Outdoor seating: They put up a tent for a while, but found they weren’t able to serve enough guests to keep things economically feasible. Positive outcomes: “I would hesitate to call them positives, but it forced business owners to look at things in a new way,” relects White. “It got me to look at my own procedures to be prepared for this kind of thing in the future. It forced us to prepare more, it forced us to come together as a community.”

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While it was an uncertain time for many workers, employees at Relish—a female- and minority-owned company specializing in gourmet sandwiches—prospered. Thanks to her and her husband’s careers in the medical field, owner Tina Bui-Burgos was able to keep her restaurant afloat during the slower times of the coronavirus pandemic. Employees kept their jobs, worked their usual hours, and even received multiple raises. “Nobody complained. It was just wonderful,” Bui-Burgos says. “I have always told them, I will pick them up as they go. If we rise, they all rise with me. If we fall, we all fall together. It’s not gonna be me leaving them behind.” It all paid off in the end. Relish has kept going thanks to loyalty of its customer base. “We have customers that would come two or three times a week, and some that would come daily, just to keep us going,” Bui-Burgos says. Changes to hours or schedule? “We didn’t change our hours at all,” says Bui-Burgos. “Some days we got more orders than others, but we still kept going.” Delivery status: Only for catering orders. Menu changes: “I didn’t do anything different because I wanted to keep things as normal as possible without changing anything,” says Bui-Burgos. Outdoor seating: “When we were able to,” says Bui-Buros. “We followed the governor’s health orders to a t. Being in health care, I knew when I could and when I couldn’t.” Positive outcomes: “I think the most wonderful outcome out of all this is that our local customers banded together and supported us,” says Bui-Burgos. “But it all has to do with the quality of our food and the service that we provide.”

Mr. Powdrell’s Barbeque opened just south of downtown ABQ in 1962, with founder Pete Powdrell using his grandpa’s secret recipes and slow-cooking techniques to quickly build a loyal fanbase. And even through hardships— economic downturns, and the passing of Pete in 2007—the signature Powdrell smoked meats have endured for the past 59 years. But the year 2020 proved to be something else entirely. “We’ve been exposed to a lot of unpredictable circumstances, but this one here was beyond our imagination,” says owner Joe Powdrell, one of 11 children of Pete and Catherine Powdrell. According to Joe, the pandemic was particularly hard for catering, which is about 40 percent of their business. “I’ve been to the mountaintop and I’ve seen something. It’s that kind of logic I’d like to speak from, to explain how Powdrell’s survived,” he says. Changes to hours or schedule? Yes, both locations curtailed hours. Delivery status: Selflane. “That was a business development with local people like us, and it turned out to be a reasonably profitable relationship,” says Joe. Menu changes: Some items that didn’t travel particularly well were removed from the menu. Outdoor seating: The existing outdoor space was refurbished with lights and a cooling system. Was permanent closure ever a possibility? “More than I’d like to admit,” says Joe. “It challenges you and all those years you’ve put in. It makes you wonder, ‘Do I want to? Can I? What if I can’t?’ Not a sad story, that’s just life, you know?” Positive outcomes: “We saw again how important socialization was to our establishment and our industry,” says Joe. “Dr. (Martin Luther) King talked about interdependence that’s greater than all the forms of dependency, and what you learn is how interdependent we are on each other. COVID has been a good reminder of that.” WWW.ABQTHEMAG.COM | MAY 2021

Not only was Tako Ten owner/general manager Dominic Valenzuela faced with the challenge of opening a new restaurant last year, but he had to do so during an ongoing global pandemic. The building process began in March 2020 at the onset of the worldwide chaos and was completed by August. Once Tako Ten’s doors opened at the popular Bridges on Tramway location, demand was hard to meet due in part to many other restaurants not surviving the initial shutdown forced by the COVID-19 virus. Lunch and dinner rushes were almost overwhelming. “We found during those times we would just get a huge overwhelming rush of customers,” said Valenzuela, who operated a food truck before the restaurant opened. “Dealing

with ticket times was the hardest part of that.” It’s not a bad problem to have, and Valenzuela gives full credit to his staff, who have proven versatile during the establishment’s opening months. “I feel like we’re stronger as a team because of it,” he said. Changes to hours or schedule? “Yes, we had two employee cases at the restaurant and we immediately closed the restaurant both times and had it sanitized thoroughly. We also neutralized the threat by having the employees stay home until they tested negative and didn’t allow employees to return until they tested negative.” Delivery status: “Yes, the second closure we took on a local delivery service, Selflane. We used

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them because the fees are charged to the customer and not the restaurant like other apps. Grubhub, Uber Eats, and DoorDash charge approximately 30 percent to use their service.” Menu changes: “No menu items changed, we just adapted by purchasing hot holding boxes to keep food warm while waiting for pickup.” Outdoor seating: “Yes, in the late summer and fall we added an outdoor patio to seat approximately 32 people.” Was permanent closure a possibility?: “No, I ran a food truck by myself for a long time. I was ready to work by myself or with a very limited staff till we made it through. It was very discouraging though when the second wave of cases came.”

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When it comes to navigating something as sudden and unexpected as a pandemic, it helps to start from a place with solid footing. There are differ5ent ways to secure that type of thing, but usually, it just takes time. With more than 20 years of experience pleasing the palates of Rio Rancho and Albuquerque with traditional takes on authentic Italian eats, Joe’s Pasta House was primed to do just that. Of course, that doesn’t mean any of it was easy. Rather, with a following of loyal customers, it was just easier than it might have been other-

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wise. “We’ve survived. It was an absolute blessing to have such an established business,” says manager Andrea Hall. “We’ve done really well, especially from our loyal customers.” Changes to hours or schedule? No. “We continued with our takeout,” says Hall. Delivery status: No food delivery was offered. Menu changes: “We had a limited menu during the COVID period and downsized the menu when we opened back up,” says Hall. “We did a lot of family meals.” Outdoor seat-

ing: Eight tables were added outdoors for customer seating, which worked fine in the warmer months, but when things got chilly in the fall, they reverted back to indoor dining only. Positive outcomes: The trying times became a point of bonding among the Joe’s Pasta House team. “We have a loyal staff that stayed with us, for those we were able to keep, and we were able to keep open when other small businesses closed,” says Hall.

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COVID-19 changed the entire marketing plan for some restaurants. Such was the case for Richie B’s, which previously did a steady business dealing out single slices of pizza before indoor dining was limited. “We implemented our family deal, to have a whole pizza, a side item, and a drink, since people were at home,” says Chuck Ruiz, who co-owns the establishment with his wife, Leah. “And they liked it. That’s kind of what they wanted.” It didn’t hurt that Richie B’s offers a product—in addition to salad and subs—that never goes out of style. “We’re thankful that nationwide, pizza as a category did well,” Ruiz says. “We happened to just get lucky there.” Changes to hours or schedule? “No,” says Ruiz. “We just closed our dine-in and switched to takeout and delivery only.” Delivery status: “We already had it before the pandemic,” says Ruiz. “We took as many as we could on our own, and we were already using DoorDash.” Menu changes: No. “What changed as far as ordering goes is we didn’t have people dining in eating slices,” says Ruiz. “It changed to a lot of whole pizzas.” Outdoor seating: None. Was permanent closure a possibility? “Very early in the pandemic....the thought came, ‘If it stays like this, we won’t be able to make it’,” recalls Ruiz. “Luckily the community came together and really supported the local restaurants, and that helped us tremendously.” Positive outcomes: “We’ve decided to keep our dining room closed as of now despite being allowed 33 percent [capacity],” says Ruiz. “It’s partially due to 33 percent not quite being enough, and also to us finding something that works for us, a profitable model with less employees.”

The whole thing about Vernon’s Speakeasy is that it’s a bit of a secret. Those who know, know, and that’s that. But as a landmark culinary institution, getting the lowdown on Vernon’s pandemic experience was paramount. As owner Kim Baird explains, navigating the pandemic in a secret steakhouse was just as stressful and turbulent as one might expect. “It would’ve been very easy to give up, but there was no reason,” says Baird. “Now we’re on the other side of it and it’s exciting!” Changes to hours or schedule? “We’re now closed on Mondays and Tuesday nights, which has helped us become more successful because we’re really packing the restaurant,” says Baird. Menu changes: Removed a couple items. “We did not have any supply chain issues, but we did have to deal with some increased costs for the food,” explains Baird. Outdoor dining: “We did outdoor dining from November until the week of Valentine’s day and were sold out almost every night,” says Baird. “We had more than one heater for every table. We made it so it was elegant and lovely, and it represented our brand successfully so people were happy.” Was permanent closure a possibility? “It was very challenging and stressful... but no, we’re actually killing it,” reflects Baird. “It’s amazing.” Positive outcomes: “I’m tickled with how resilient my staff was, what a great team I have,” says Baird. “Just being positive about the whole thing changed the entire story. During the winter, we were one of the only fine dining restaurants that stayed open. We actually grew our business as well, including our VIP club, so we have a lot more customers.”

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Launching a restaurant under ordinary conditions is no easy task. But getting one up and running during pandemic? Almost unthinkable. Nevertheless, that’s precisely what the team behind Sobremesa did, soldiering through the regular rigors of opening a new eatery alongside the added burden of a deadly pathogen circling the globe. “Our initial opening was planned for June,” remembers co-owner Ryan Strilich, explaining that their eventual soft opening—in September 2020—was a result of both construction and shipping delays precipitated by precautionary restrictions. Fortunately, by September, locals were eager to try what Sobremesa had on offer. “Those first few weeks we were open, we were hopping,” says Strilich. Changes to hours or schedule? Had their soft opening in September 2020. They were open for about four weeks before closing down to indoor customers and focusing on delivery and curbside service. Delivery status: “We did delivery in house,” says Strilich. “We wound up turning delivery into 50% of our business.” Menu changes: Opening during the pandemic, Sobremesa has been able to maintain a stable menu. Outdoor seating: The place was built with a large outdoor seating space, accommodating 40 to 45 guests during prohibitions on indoor dining. Positive outcomes: “If there was a positive, one of them was it gave us a chance to have a really long soft opening,” says Strilich. “Any new restaurant will have kinks and we were able to work those out. Another would be the team we were able to build. We’ve really came together as a team and we’re cohesive and it’s great.”

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In short order, the staff at Chile Chicken went from contemplating the possibility of closing their doors permanently to giving back to the community. Once the decision was made to remain open, they did their part to make sure nobody went hungry. “During the time of the pandemic and up until now, we know there’s a lot of struggling families that may not be able to provide,” says co-owner Debbie Roy. “As long as they come in and let us know, the meal is always on us. It’s our way of thanking our customers and our community.” Chile Chicken really focused on kids, handing out as many as 30 to 50 complimentary meals a week to hungry youngsters who weren’t getting their customary school meals. Changes to hours or schedule? None. Delivery status: None. Delivery services were deemed too expensive. Outdoor seating: None. Was permanent closure a possibility? “We had discussions of possibly closing for two weeks,” says Roy. “[But] if we closed for that two weeks, most likely we would not be back. Prior to that, we were already struggling. We decided as an entire restaurant to continue to open.” Positive outcomes: “It really helped a lot to work as a team and not just as owners talking to each other. It makes a huge difference,” says Roy. “We had a lot of support from the customers [as well]. We had a lot of love and support prior, but it just grew enormously.”

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Mark Roerick has been the owner of Yeller Sub since its inception in 1979, so he knows a little something about survival. However, even the longtime home of the Torpedo needed a little help from the community to weather COVID-19. The support was twofold: customers that bought hundreds of box lunches would often turn right around and send them to hospitals and first responders. Other companies, like Sandia Federal Credit Union and Double Eagle Real Estate, kept Yeller Sub afloat with consistent catering gigs. When the pandemic started, Roerick gave some thought to retiring. “Then I thought, ‘No, I’m not ready yet.’ I love what I do,” he says. Changes to hours or schedule? Closing two hours earlier every day. Delivery status: None. Menu changes: None. Was permanent closure a possibility? “I’m 60 years old, so of course....but, I have too many good employees that I didn’t want to let down on their jobs, so I convinced my wife that we could do this for a while longer,” says Roerick. Positive outcomes: “Some of the restaurants that my wife and I have patronized for years and years, we would specifically go to those places and order meals as carryout even though we prefer to sit down,” recalls Roerick. “We would tip them enormously. Our customers have done the same in turn. They just do really amazing things.”

America’s takeout/delivery entreé of choice is no surprise: pizza. But even Luigi Napolitano was pleasantly surprised when the pandemic—and the surge in orders for travel-ready pizza— brought an infusion of business to Luigi’s, his longtime North Valley restaurant. “My takeout [volume] has gone through the roof,” says Napolitano, who also reports that his delivery business boomed more than tenfold during 2020. The extra revenue, says Napolitano, will go to good use. “I want to clean up the [exterior], get a new sign, things like that,” he says. “I just want to update my restaurant and make it better for my customers.” Changes to hours or schedule? Napolitano says at one point he was closing two hours early, “because around then it felt like a ghost town.” Delivery status: The existing threemile radius expanded when DoorDash was added. “That was excellent, and I’m continuing to do that now,” says Napolitano. Menu changes: None. Outdoor seating: A group of loyal regular customers built and donated a few picnic tables, and Napolitano added umbrellas. “They were used quite often,” he says. Was permanent closure ever a possibility? Yes. “It was constantly going through my mind,” says Napolitano. “My saving grace was my mom. I was basically by myself, [but] my mom was here every day, helping me.” Positive outcomes: “I learned a lot about myself,” says Napolitano. “I was by myself at one point, cooking, doing dishes, taking phone orders. You don’t think you can do it, but if you have to, you can. It’s mind over matter.” WWW.ABQTHEMAG.COM | MAY 2021

El Patron was among the first to offer family meals when the stay-at-home mandates began. Labeled “COVID Crisis Family Trays,” the restaurant sold meals of enchiladas, tamales, tacos and fajitas for around $30. “We were trying to help just cover expenses and also give families a great deal,” owner Jimmy Daskalos says. “Most people would tell us it was great, and that they had four or five people to feed and they still had leftovers for the next day.” El Patron also hosted fundraisers, with 100 percent of the proceeds going to organizations like Roadrunner Food Bank and Cuidando de Los Niños. Daskalos also reports that no employee lost their job at either

of their two locations. “No matter if we were closed or open, we paid all our employees and kept them,” he says. “We’re fortunate we had a lot of support in the community and a lot of good customers.” Changes to hours or schedule? None. Delivery status: Employees did delivery initially, then switched to Selflane. Menu changes: None, but there was emphasis on selling family packs, as well as the mix used to make El Patron’s famed margaritas. “We couldn’t sell it with tequila, but we sold the mix,” says Daskalos. “That went over really well.”

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Outdoor seating: Yes. Both locations had patios, and heaters were added. Was permanent closure a possibility? No. “That was never a thought in our minds at all,” says Daskalos. “We’re fortunate that we had a lot of customer support.” Positive outcomes: In addition to a rise in demand for to-go orders, Daskalos says the biggest impact was the bonding and loyalty that was shared during tough times between staff and management. “That created a better working environment in our restaurant,” he says.

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Papa Nacho’s has been offering “authentically good” Mexican and New Mexican cuisine for nearly three decades, and they really had lived up to the billing of a family-run business during the pandemic. Owner Richard Jimenez would enlist his wife, father-in-law, and sister-in-law to help with tasks like dish washing—even though they weren’t all technically staff. “It was white knuckle at the time,” Jimenez says. “We all stood together. Family is amazing.” Changes to hours or schedule? “As soon as we knew [things] were dying down, we would shut down to keep the overhead as [low] as possible,” says Jimenez. “We still opened at the regular times.” Delivery status: “We did our own deliveries in the beginning, our local deliveries with all the seniors in the neighborhood,” recalls Jimenez, noting that after 29 years in business, Papa Nacho’s has lots of loyal senior patrons. “I would run around with people who were buckling [down] in their home, and I would deliver to their home — even to their porch or just leave them at their front door.” Outdoor seating: “We’ve always had our patio,” says Jimenez. “But during the winter, it was cold and we had some heaters outside.” Was permanent closure a possibility? “I wasn’t ready to throw the towel in,” reflects Jimenez. “There was no way I was going to.” Positive outcomes: “Just knowing how we can overcome things, how amazing Albuquerque is,” says Jimenez. “How we are as one. I have a lot of friends that have restaurants. I was dining and doing takeout at other places just to support them and they were doing it back to us.”

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In terms of square-footage, no ABQ establishment had a bigger challenge in COVID times than El Pinto. The sprawling, iconic restaurant/bar—the city’s largest—had to keep more than 1,000 seats vacant through a portion of the pandemic to meet social-distancing capacity mandates. But business remained steady, thanks to their five (yes, five) patios, and an efficient online ordering system that offered everything from the famed Red Chile Rib family meal to single eggs laid in the on-site ‘hen hotel.’ Oh, and despite having only 150 seats at times for indoor dining, the customer base never wavered. “I’ll tell you what, we’ve got some beautiful people out there, and our [regular customers] are just a blessing to us,” says Desiree Chavez, a manager at El Pinto. Changes to hours or schedule? Slight change in opening and closing times, but now back closer to normal. Delivery status: Added DoorDash to pair with existing Grubhub to handle the volume. Menu changes: None. Outdoor seating: The fall and winter months presented a challenge with so many outdoor seats. “Yes, it got a little cold,” admits Chavez, “but we just bought more heaters and tried to make it more comfortable for everybody.” Positive outcomes: The new online ordering system has been a hit with customers, and the employees have taken cleanliness to a new level. “We’ve gotten so much better at it,” says Chavez. “Every single morning, we sanitize top to bottom. I feel safe and our customers do, too.” And morale remained high, thanks in part to the restaurant’s decision to give employees open-to-close shifts (with a mid-day break), resulting in higher tip totals. WWW.ABQTHEMAG.COM | MAY 2021

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ULTRA HEALTH 8 Albuquerque Locations ultrahealth.com What does it take to be New Mexico’s #1 Cannabis Company? Passion. Dedication. Courage. Consistency. These qualities make our organization tick, but we would be nothing without our patients. For years, we have answered the call, opening dispensaries in several Albuquerque neighborhoods. We’ve also expanded to small, rural towns to extend convenient access to patients who had to drive hours to their nearest cannabis provider. We have diligently worked to secure more plants to produce the highest quality medical cannabis in quantities patients need. Ultra Health understands cannabis is about both availability and affordability. We were the first cannabis provider to lower their prices during COVID-19 because we know cannabis is essential

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to the lives of more than 100,000 New Mexicans—especially in the midst of a pandemic and economic uncertainty. Today, we offer the most competitive prices for the highest quality medicine, with flower priced at $8.99 per gram or less. The pandemic threw us a few curveballs. However, we are excited to announce our newest investment in Albuquerque: a 35,000-square-foot facility that will host manufacturing, packaging, and production, along with professional services. The facility, HQ1, will be the nation’s first and only comprehensive cannabis campus, employing more than 100 New Mexicans looking to start or continue their cannabis careers. We are incredibly grateful to serve New Mexico’s cannabis patients and will

continue to strive for greatness in our industry and state as a whole. We look forward to growing our business, especially in Albuquerque, with the help of the city’s best and brightest. At Ultra Health, being New Mexico’s #1 Cannabis Company isn’t a choice. It’s our only option. Thank you, New Mexico, for the opportunity to serve you. Ultra Health has 28 convenient locations across New Mexico Locations include Albuquerque’s Nob Hill, Northeast Heights, North Valley, Westside, Southeast Heights, and South Valley neighborhoods Others include Rio Rancho, Bernalillo, Edgewood, Los Lunas, and more

WWW.ABQTHEMAG.COM | MAY 2021

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ABQ THE INTERVIEW P. 126 | PERSONALITY P. 132 | BEHIND THE SCENES P. 136

NFL STAR TURNS COMMUNITY STEWARD Following an NFL career that spanned from 1978 to 1985, former UNM Lobo star Preston Dennard pursued work in public speaking and turned his attention to helping folks in his community (p. 132).

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PHOTO BY MICHAEL JACOBS/ATM

STORIES BEHIND INDIVIDUALS WHO MAKE ALBUQUERQUE GREAT

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UP CLOSE AND PERSONAL WITH OUR LEADERS AND DIFFERENCE-MAKERS

Ben Lewinger On the eve of legalization, the state’s Cannabis Chamber director guides us through the world of production and legalization.

B PHOTO BY DON JAMES/ATM

en Lewinger helms the New Mexico Cannabis Chamber of Commerce, an organization of 42 members representing producers, manufacturers, and cannabis-adjacent businesses across New Mexico that is dedicated to the responsible growth of the cannabis industry. The Land of Enchantment has a decades-long history with legal medical cannabis, beginning with the 1978 Lynn and Erin Compassionate Use law, allowing physicians to prescribe it to chemotherapy patients. Since then, the medical cannabis industry has grown—particularly so in 2020, when dispensaries were declared essential businesses during the COVID-19 pandemic. As this article went to press, the state legislature passed a framework for legalizing adult recreational cannabis in the state, and Governor Grisham signed it into law, making New Mexico the 16th state to end prohibitions on recreational cannabis. However, ushering these bills into law wasn’t the only thing the native Burqueño had on his plate. ATM: You’ve had roles with the Greater Albuquerque Chamber of Commerce, New Mexico Community Foundation, and Mothers Against Drunk Driving. What did these jobs have in common? BEN LEWINGER: I’m really dedicated to my state and making New Mexico a better place. I want it to be somewhere where

my two daughters see and appreciate what New Mexico is and they keep their families here. ATM: Why did people feel like it was the right time for the creation of an entity like the NMCCC when it formed three years ago? BEN LEWINGER: Having worked for other chambers of commerce and asso-

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ciations, I would be hard pressed to find another industry that needed a unifying voice like cannabis did. It’s federally illegal, so there’s not a lot of guidance from the federal or state government about how to do things. It’s a brand-new industry dealing with a Schedule I substance [a drug categorization that also includes heroin, LSD, and ecstasy]. It being so novel, I saw an opportunity to come in, lend my support, and learn as much as I could about a new industry in New Mexico. ATM: Why were you interested in joining this organization as executive director? BEN LEWINGER: I like a challenge. I like

weird and difficult things, and the cannabis industry is a weird and difficult animal. I’m good at mediating ideas. For the cannabis chamber, we have 42 members with diverging ideas of what we can do, legislators, the executive branch, the state Department of Health, and New Mexico

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Regulation and Licensing Department. My role is in the middle as a broker of ideas to help determine the best paths forward. ATM: What are the organization’s primary objectives?

dose of New Mexican wisdom to how we grow the industry. Other states have beat us to the punch, but no one has done it right. We have an opportunity to map an innovative path forward for how the industry grows that’s specific to New Mexico. We’re a diverse state that looks like what the rest of the country will look like in 20 years. We have the opportunity to look at the cannabis industry through a lens to proactively undo some of the systematic harms that the war on drugs has caused for people of color. We also have a deep agrarian heritage and have the opportunity to leverage New Mexico’s wisdom to define a path forward.

ATM: How does the organization hope to redress some of the harms prohibition and criminalization have

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BEN LEWINGER: It’s to bring a healthy

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caused among people of color?

challenge in this role?

legalized?

BEN LEWINGER: From an industry

BEN LEWINGER: It takes a certain personality for a person to want to be involved in an industry for a product that’s federally illegal. Cannabis in the U.S. is the wild west. People who are successful despite that lack of capital available in other states are people who have put a lot on the line. They have a high tolerance for risk and have put everything into their business. Herding all those cats to move in the same direction has been challenging.

BEN LEWINGER: There was a huge growth in total sales and people enrolled in the program in 2020. Last year, the 34 licensed producers in New Mexico’s Medical Cannabis Program totaled $203

standpoint, we want to create authentic pathways for everyday New Mexicans to come into and have success in the industry. People in our state don’t historically have a lot of money, so we’re looking at how we can bring in out-of-state and outof-country—Canada has legalized recreational cannabis and Mexico will soon— for investment. But we want to walk that fine line between creating access and making sure the people who are involved and successful in the industry are from New Mexico. ATM: What are you most proud of in your role? BEN LEWINGER: We have an agreement

among our members that we’re going to do what’s best for the industry, which doesn’t always immediately align with what’s best for an individual business. We’re going to grow and scale through mutual respect for each other and the industry, and a commitment to New Mexico.

ATM: What has been your greatest

ATM: How has legalizing cannabis for medical use impacted New Mexico? BEN LEWINGER: New Mexico has a special heritage with cannabis as medicine. New Mexico had a medical-use program that was the envy of the country for many years. We came together as a state to alleviate suffering with the Lynn and Erin Compassionate Use Act. It’s extremely intertwined with our state’s personage. As a state, we show a lot of compassion. ATM: How has the industry grown in the years since medicinal use was

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million in sales, which represented a 57% increase over the previous year. According to data from the New Mexico Department of Health, patient enrollment also grew by 30% during the same period, from 80,257 patients to 104,655. That was the single largest jump since the inception of the program. ATM: What are the prospects for recreational cannabis in New Mexico? BEN LEWINGER: House Bill 12 will be the one that passes out of committee. This particular bill is the result of lots of different stakeholders’ input, starting with the Recreational Working Group that Governor Michelle Lujan Grisham convened in 2019. The bill didn’t pass last year. I’m optimistic it will pass this year [note: it did]. ATM: What’s the potential economic impact of that legalization? BEN LEWINGER: It depends on how we

tax it, but the first year it could generate $35 to $40 million. A fully matured program could generate $150 to $200 million in recurring revenue for the state each

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year. ATM: What are the lesser-known challenges of legalizing cannabis? BEN LEWINGER: We don’t have a blue-

print on how to legalize, regulate, or test. For example, with testing, we’re still weighing in the medical cannabis program whether it’s important to test for heavy metals or mycotoxins. With mycotoxins, we’ve had 300,000 tests and never had a single positive result. Do we continue to test knowing it drives the cost of medical cannabis up? ATM: From your perspective, what’s the most misunderstood facet of legalizing recreational cannabis? BEN LEWINGER: That if we legalize it’s

going to open floodgates of use. People who will likely use legal cannabis are already using it illicitly. It’s not like we’re creating a new industry; we’re supplanting the illegal industry. This is a plant that definitely doesn’t belong in a category of Schedule I drugs with heroine. I think we have a lot of work to do with undoing the stigma around cannabis.

ATM: What can New Mexico learn from other states that have legalized recreational cannabis? BEN LEWINGER: I don’t think there’s a state that’s done it right. We’re looking at missteps and wins in other states. For example, we’re looking for ways to responsibly manage production. Oregon had no production limits and had a huge surplus that went into the illicit market. The state had to go back and create new laws. We can learn from states that have made corrections, but we don’t have to look at the most developed states and do what they do. We have New Mexico wisdom and might be able to do better than other states.

Legislatively, we’re doing what only two states have done thus far. Only Illinois and Vermont have passed legislation to legalize recreational cannabis; other states have done it through ballot referenda. The way we’re doing it is more difficult, but it’s the right way—especially if we want a lot of control over the adult market. ATM: Tell me about your other job.

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ABQ

BEN LEWINGER: I’m a co-founder of

Fable Communications, a creative public affairs and strategic communications firm. It’s really about doing what we can so that New Mexico and the country are better places for our children. We take a triple-bottom-line approach. We have clients in education, health care, and conservation. We look for clients that are kind of similar to the cannabis chamber—clients that put themselves out there and advocate for bold change in whatever industry or sector they’re in.

ATM: What about your volunteer work?

PHOTO BY DON JAMES/ATM

BEN LEWINGER: I’m a board member for Paws and Stripes, a non-profit that trains service dogs for veterans that have PTSD. We’re also doing a lot with MST— Military Sexual Trauma. That’s something that hasn’t been taken on in a big way. —ASHLEY M. BIGGERS

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A LOOK AT THE LIFE & WORK OF ALBUQUERQUEANS WHO DESERVE A TOAST

Making an Impact Former Lobo star Preston Dennard was twice named the NFL’s “Man of the Year.” His philanthropy continues in ABQ.

ne way or another, Preston Dennard tends to make a lasting impact on just about everyone he meets.

PHOTO BY MICHAEL JACOBS/ATM

Case in point: A couple years into his National Football League career with the Los Angeles Rams, Dennard would frequent a certain convenience store on the way back to his Fountain Valley, California home from practice. One day, Dennard encountered two young boys who were excitedly talking about the Rams while hanging around outside the store. As it turns out, Dennard was one of their favorite players—even though they didn’t recognize he was standing right in front of them. “This is an opportunity for me to change someone’s life,” Dennard thought to himself. He told the boys that he knew Dennard personally and would deliver them an autographed picture if they returned to the same spot the next day. Sure enough, they were back when Dennard drove up, and they received an even bigger surprise once they realized the man bringing the memorabalia was none other than the star wide receiver himself. The impact of that moment proved to extend far beyond a brief conversation with a football hero. A few months after the conclusion of that season, Dennard received a letter from one of the boy’s fathers, thanking him for his kindness. Sadly, the man revealed that his son had died due to cancer. In the letter, the father thanked Dennard for helping make his son’s last days memorable and as pain-free

as possible. “You never know, the words you share or the time you share—or the time you just play off somebody—you never know how far that’s gonna go with that person,” Dennard says. “Will they grow up with that sentiment in their heart? That’s what that did to me. Blew me away. “I met the dad, all we did was hug. And that was it. Never saw him again, and I [still] have that letter.” Dennard might be best known as a record-setting wide receiver for the University of New Mexico, or as the guy who played for the Rams against the Pittsburgh Steelers in the Super Bowl, but his list of notable accomplishments extends far beyond what he did on the field. Though he was twice selected as the NFL’s “Man of the Year”—now renamed “The Walter Payton Award”—for his philanthropic exploits, Dennard appeared to be an unlike-

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ly role model in his formative years. As a kid, Dennard initially shunned athletics and other social activity in favor of writing poetry in the seclusion of his family’s Arizona home. Though he was well-versed in the written word, speaking was another matter entirely. Dennard was withdrawn not because he was concerned with inadequacy, but because he initially had a stutter that prevented him from having confidence when interacting with his peers. Sports ultimately proved to be the impetus that helped him shed that speech impediment and allowed him to go from a shy, quiet kid to a man who has offered motivational talks in front of crowds as large as 13,000. Ironically, a pre-season game between the Rams (his future team) and the Cowboys (the opponent against whom he experienced his greatest success) sparked Dennard’s interest in football. While Dennard would go on to be a three-sport star athlete at Marcos De Niza High School in Tempe, Arizona, he didn’t look the part on the football field. “The first time I walked out there— how intimidating,” he says. “Guys that grew up to be stars, a talented team, guys that had been playing together. I’m the skinniest kid out there. I’m the weakest looking. I looked less talented than my

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body even showed. Eventually I worked into acceptance. I went from noseguard to quarterback to receiver. They started noticing I could do all these different things.” His brief stint at quarterback proved to be especially liberating, because barking out signals at the line of scrimmage forced him to rid himself of the stutter. No speech coach, nor any special verbal exercises, were necessary—unless you count calling an audible. That moment, however small at the time, turned out to be a major epiphany. “I was blessed. I truly believe God set this whole life journey for me,” says Denard, a devout Christian. “He allowed me to overcome something to find a gift that he gave me. I had no idea I was capable of doing the stuff that I had done. That’s how I overcame stuttering, just overcoming it myself. If I’m excited, sometimes I’ll catch myself, but I never stuttered from that point on. That was my biggest hurdle I had to overcome, which catapulted my confidence. “I realized that, whatever your impediment is, you can overcome that. Whatever your fear is, you can overcome that.”

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Even before college, Dennard was already serving as a mentor for kids, as he founded an informal track team in his Arizona neighborhood called “Fire Track Club.” The squad, which consisted of kids 8 to 13 years old, came complete with t-shirts Dennard made himself. Fast forward to the present day, and Dennard has coached youth in the Duke City in virtually any sport you can imagine. Dennard initially chose to become a Lobo because the school was going to allow him to play both football and baseball, the latter of which was his true athletic love. He also had the opportunity to become the first Black student athlete at BYU, but it ultimately just wasn’t the right fit. He did, however, forge a lifelong friendship with legendary Cougars coach LaVell Edwards. Academic issues Dennard’s first semester at UNM led to him never playing an inning of baseball, but with some hard work, he became an exemplary student as well as an all-time great Lobo. From the beginning, Dennard liked the vibe of the Duke City, so much so that he’s made it his permanent home. The football fan-

base, which has waned in recent years, was special to him. “I loved Albuquerque. I loved the people. I loved the campus. I just loved the atmosphere. I loved the sports sense of the community,” he says. “Even though the basketball program was the leading program there, we had fans in the stands.” After his playing career ended, Dennard has remained involved in the Albuquerque community. One of his most significant achievements was helping establish the APS Sports Fund, which began some two decades ago and provides money for high school and middle school sports programs in the city. During that time, the program raised nearly $2 million, with celebrity golf tournaments organized by Dennard as a solid financial foundation. Dennard is well known for being generous with his time and knowledge, whether through coaching, mentoring, speaking engagements, and beyond—not to mention, he serves on the board for the ALS Association. Even at 65 years old, Dennard maintains a full plate. A father of five boys, he travels out of state for his full-time job as director

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of sales and marketing with Sports Surfaces Distributing, Inc, which provides athletic surfaces from turf to track to wood to rubber throughout the Southwest, and he serves as the director for the choir in his church. (Fun fact: Dennard released an album during his NFL playing career). And that’s only just scratching the surface of the story the man himself has to tell about his life. Dennard himself is a gifted storyteller who loves to engage with people, so it’s only natural that he’d want to put his own story in writing. An autobiography, entitled A Walk in My Shoes, is tentatively slated for a year-end release. “I know my life has been a reflection on others. It might be because I’m that former NFL guy or I’m that former Lobo that somebody’s always loved,” Dennard says. “Outside of that, it’s my walk. It’s what I believe in. It’s how I feel about life. Here’s my whole point: When you walk away from me, should you and I never meet again, I hope the impression I made on you was [such] that you never forget me.” —TRISTEN CRITCHFIELD

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BEHIND SCENES THE

YOUR SNEAK PEEK AT JOBS THAT FLY BELOW THE RADAR

The Tastemaker Being the ABQ liaison for Yelp! means Howie Kaibel has the enviable job of talking up the city’s incredible restaurants, one bite at a time.

I PHOTO BY DON JAMES/ATM

f you’ve ever taken the time to look up a restaurant or business online, you’ve probably come across a little website called Yelp. There, you’ll find the opinions and insights of other regular folks—current and former customers of this sushi joint, or that vintage clothing shop—gathered together in one place, offering the unfamiliar an open and honest assessment of what a business has going on and how well they go about doing it.

Thing is, Yelp isn’t just a matter of Bay Area software developers deploying fancy algorithms to sweep up opinions from across the Internet. An operation like Yelp works best when it makes on the ground contact with a community. For Albuquerque, that task falls to Howie Kaibel, Senior Community and Marketing Director for Yelp Albuquerque. “My job is to both grow a community of really passionate, active consumers who support local business, and then to work with those business owners to get them to join the conversation that’s happening online,” explains Kaibel. “I’m a big time event planner. About half of my time is spent planning different kinds of events for our communities to meet these busi-

ness owners and to have really authentic interactions with them, which make them, you know, support those businesses for years down the line.” Gregarious and charismatic, Kaibel is almost ideally suited for this kind of work, building relationships and bringing people together for productive and unexpected collaborations. At the above-mentioned events, he assembles a subset of Yelp users—called “Yelp Elites”—in the hope of focusing their interests and amplifying their voices in and around local business. “They’re a small group of people that we identify as being super useful,” says Kaibel. “They write reviews that are useful for both business owners and consumers.

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If they had a good experience, they’re going to tell you why. If they had a bad one, they’re going to explain what could have been better. But these are people who are just super connected in Albuquerque and really passionate about making this city as good as it can be.” Though Kaibel seems virtually moldcut for the job at hand, working in community organization and marketing wasn’t where he’d initially set his sights. Hailing from Minnesota, he moved to Albuquerque in the late ‘90s to study fine arts, dramatic writing, theater, and film and University of New Mexico. After that, he earned his bread in various corporate gigs. “I was running the corporate thing and I was probably headed to an early grave, because you can get complacent in a cubicle,” he recalls. “But during the recession, I was laid off, and that’s when I started the dad’s group.” Upon submitting his application for a community manager position posted to Craigslist, that group—offering meetup

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THE

BEHIND SCENES

opportunities for local fathers at a time when nothing like that existed—drew the attention of the higher-ups at Yelp. “It ended up being pretty successful. A lot of stay at home dads with their kids got together with their kids for events and stuff like that that I would put together, and Yelp said, ‘you look like the right person for our next community manager.” Rather than wearing him down like some of his earlier corporate gigs, Kaibel has found his position at Yelp ceaselessly fascinating and invigorating. “It’s been a hell of a good ride for nine years,” he says. “Arguably, I’m the most networked sort of non-business or organization owner in the city, because I’ve met the personalities that run the city. It’s not just business owners who understand that they’re

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valuable. Let’s say the Chocolate and Coffee Festival—every year, we’ve been getting 50 to 75 passes for that. There was a whiskey event in Santa Fe a few years ago where we had a couple hundred people go experience it. Anything that’s happening in this city that’s unique, I’m probably connected to it.” He is, in short, a busy guy. A real mover and shaker. Of course, the past year or so has changed things a bit. For good reason, getting dozens—let alone hundreds—of people together in one place has been off the table, but that doesn’t mean Kaibel’s work has stopped. “I was reaching out to business owners—particularly those that I really have gotten to know so well over the years— saying, ‘here are all the ways that we can

help drive some business to you right now, and they’re free,’” explains Kaibel. “When the business owner is saying, ‘I don’t know if I’ve got more than another month to go here,’ what I’ve done in those situations as a community manager—and as community managers across the country—is when it’s safe, we’ve put together perks where people can go and get a good deal on food and drink.” The events putting Yelp Elites in touch with business owners and their products haven’t stopped either. They’ve just moved to virtual platforms, allowing business owners to connect with potential consumers and spread the word about what they’ve got going on—even when outside conditions have made normal business all but impossible. —ZB WWW.ABQTHEMAG.COM | MAY 2021

CREATIVES P. 140 | SHELFLIFE P. 142 | TIEMPO P. 144

CULTURE

COFFEE, CONCERTS, AND CABBAGE Just west of Old Town and a little south of the 40, Old Town Farm and Bike In Coffee supplies cyclists with tunes and, you guessed it, coffee (p. 144).

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PHOTO BY MICHAEL JACOBS/ATM

A PULSE CHECK ON ALBUQUERQUE’S ART, MUSIC AND THEATER SCENE

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TWO WORLDS

t the tip of her pen and watercolor brush, Zahra Marwan’s illustrations capture fleeting moments of everyday magic. Her descriptive titles convey them: “100 Butterflies in the Kuwaiti Sky,” “Watermelon After Lunch,” “Worried to be sitting alone by the river, I saw three cranes land.” Other works and moments are more mystical. “It’s so easy to be a woman, like doing handstands with tigers.” Her subjects skip between continents and countries. Each is a piece of the narrative of her immigration story moving between two deserts. The first was her Kuwaiti homeland; the second is the

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DIP INTO THE PERFECTLY MIXED PALETTE OF ABQ’S ART AND ARTISTS

Zahra Marwan illustrates the dual deserts of her homeland and her home

desert of New Mexico where her family resettled. In 2022, she’ll release, Home, a picture book from Bloomsbury telling her tale. Until then, she ruminates via individual pieces and her work-a-day method, worried that if she pauses the magic of her work will sift through her fingers like grains of sand. Marwan says her Kuwaiti upbringing was a typical one. “I had a really big family who were loud and funny and ate a lot and stayed up late drinking coffee all night,” she remembers. By the time she was seven years old, however, her father’s lack of official Kuwaiti citizenship was proving difficult for her family to navigate since she and her brothers inherited his stateless status. “Most people don’t really want to leave

their homes, families, and culture. They’re doing it for extenuating circumstances,” she says. “It’s hard to keep a balance between the bureaucracy that did this to my family and my love of place.” The family relocated to Albuquerque. They followed her dad’s brother here. He immigrated previously and was stationed at Kirtland Air Force Base. However, shortly after they arrived, their extended family moved on and left the new arrivals to make their own way in the Duke City. Young Marwan remembers culture-shock moments, like seeing the sculpture of a man nailed to a cross in someone’s kitchen. (She came from a Shia Muslim family and hadn’t seen many Christian icons.) Believing all Americans were blonde-haired, she was surprised to

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PHOTOS COURTESY OF ZAHRA MARWAN

find another girl in her elementary school class was not also Kuwaiti. One of her three elder brothers once remarked, “It’s incredible how little time you spent in Kuwait, but how ingrained it is in you.” A different brother grew up liking comics and cheered Marwan into drawing, though the backing stopped at the hobby level. “It wasn’t really something I was encouraged to do professionally,” she says. “My cousins are all lawyers and doctors.” Instead, she pursued studies in philosophy and literature. When she found her way back to art about five years ago, her work quickly turned professional when connections from her flamenco class turned into creating a poster for the National Institute of Flamenco’s Yjastros repertory group season. It was a tipping point. “I have so much respect for the Encinias family. And they trusted me to make something for them, so I tried to think what I could do to sell my work or

share it often,” she says. In 2016 and for a few years, she became a regular at the Downtown Growers Market. By 2017, she began keeping a studio at Harwood Art Center. “It’s incredible to see other artists every day showing up and doing their work,” she says. “It’s an isolating job, so to see other people doing an isolating job together is inspirational.” Since then, her work has hopscotched the globe, from the National Hispanic Cultural Center in Albuquerque, to the Art in U.S. Embassies Program through the U.S. Department of State, to the Institut du Monde Arabe in Paris, where she studied fine art. In 2019, she also completed an artistic residency at the Sheikh Abdullah Al–Salem Cultural Centre in Kuwait. In early 2021, the City of Albuquerque recognized her with a Creative Bravos Award. “It felt incredible to be recognized, especially in a city with so many actively creative people,” she says.

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Even amid these showings at top-tier institutions, her works remains deeply personal. “It’s all things that resonate with me. Often its things that shake me a little emotionally,” she says. For example, since losing her dad in 2016, she’s done several pieces around death and loss. Her work is accessible through her website (zahramarwan.com) and via Instagram (@zahra_marwan). Now 32, Marwan observes, “I feel exceedingly more foreign each time I go home [to Kuwait]. I speak Kuwaiti, but it’s becoming more broken every time.” She’s drawn to New Mexico, her adopted homeland, where she feels a kinship with the people. “They have a sense of pride in language and heritage. Even if you’re in the margins here, you’re allowed to claim your heritage, too, and stand your ground.”—ASHLEY M. BIGGERS

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SHELFLIFE

TURN A PAGE WITH OUR LOCAL AUTHORS

LIFE AND LONGING IN SAN FRANCISCO P SUBURBAN SOULS

By Maria Espinosa Tailwinds Press, 2020 232 pages $14.00

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oet and novelist Maria Espinosa grew up on Long Island, part of a family of German Jews with roots that run all the way back to the 11th century Spanish poet and Talmudic scholar Samuel HaNagid. Drawing on personal experience, world history, and cultural memory, her works explore elements of human life by turns challenging, moving, and illuminating. In her fifth novel, Suburban Souls, she traces the lives of two Holocaust survivors— Gerda and Saul—trying to forge a life together in 1970s-era San Francisco.

ATM: What drew you to writing a story like this? MARIA ESPINOSA: I think I was very im-

pressed with the hardships of an individual I new personally, and his story and his connection to the Holocaust. And then I met so many people—half of the Holocaust survivors in the world seem to have landed in the San Francisco Bay Area— and I knew several of them very well. And I knew how they had been affected. I also know how a woman can go crazy in the kind of relationship that Saul and Gerda have—how she would scream out for some kind of attention and he would withdraw more and more and more and then she would scream louder and he would withdraw further into this passive aggressive mask of rejection. ATM: So these are characters whose lives have been deeply shaped by trauma? MS: I’m very much about the relationships between the people, how Gerda and Saul are scarred by the Holocaust. They’re traumatized because they nearly died. If they hadn’t left Germany in time they would have ended up in concentration camps. So there’s that trauma. And Gerda has the additional trauma that her mother died in the bombing—and she was an infant and just left there to cry for hours.

So she’s had that trauma of near death as just an infant. And then she’s adopted by a rather cold and rather unsympathetic uncle and aunt to get her out of Germany. So there’s this great atmosphere of fear and terror surrounding her—are they going to

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get out or not? So then she lands in Chicago with her family, as does Saul, where they meet in the cafeteria. Both of them have been through a lot of trauma in their childhood. Especially Gerda, even more than Saul—much more than Saul. So she’s already feeling inadequate. She’s there alone in the suburb with these little children and feeling more and more isolated, more and more in need of support. And the more she leans on Saul, the more he just withdraws.

day, the cooperative nursery school, so it wasn’t exactly the same life. And she didn’t have the kind of close friends that she could confide. I think people were much more taciturn back in the 50s. They did not share as much, there were not things like support groups or encounter groups. People were more buttoned up. ATM: Do you have a particular message that you would like readers to come away with after reading Suburban Souls?

ATM: Gerda experiences a clear sense of isolation in her life in the suburbs. Is that a sense you had growing up in the suburbs on Long Island? MS: I could feel my mother longing to be

MS: I think the main thing I’m trying to get across in the novel is communication and the lack of communication between people—how one person tries to communicate and the other person doesn’t hear. Gerda does not hear Saul, does not really see what’s going on with him. He doesn’t really hear or see or feel what’s going on with her. So neither of them can satisfy the other’s need for validation.

My brothers were very tiny, I was seven years old, and my father was away at work all day. He would come home whistling happily and God knows what. He was having a grand old time in New York. He was a sculptor, he worked very hard, but he also had affairs. He had lots of artist friends.

So that’s one message. And I say the second message is the burden of generations. The Holocaust is physically escaped, but still, it’s a trauma. A whole culture has been trying to annihilate whoever you are—culturally, ethnically—and both Gerda and Saul barely got out in time. And so there’s that, which is usually suppressed, usually not even talked about or thought about very much, but it’s there. —ZB

back in the city where she had her friends, her family. And certainly she had friends in the suburbs, but there is that sense of, she’s alone all day in the house with her children.

He was having a very interesting life and she was home changing diapers, washing dishes, taking care of children. The nursery school was the big social event of her

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SHELFLIFE

HEALING PLANTS OF THE SOUTHWEST A THE ECOLOGY OF HERBAL MEDICINE By Dara Saville UNM Press, 2021 312 pages $24.95

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graduate of Tieraona Low Dog’s Foundations of Herbal Medicine Program with a Master’s of Science degree in geography and environmental studies from UNM, Dara Saville has dedicated herself to thinking about and working with native plants and providing stewardship for the land that supports them. Founder of Albuquerque Herbalism and Executive Director of the Yerba Mansa Project, Saville’s The Ecology of Herbal Medicine offers readers an insightful tour of useful plants, the ecosystems they inhabit, and our relationship to them.

ATM: What is “ecological herbalism”? DS: A way of working with plants for hu-

man and land health, and also a way of learning about our environment through plants. It is an interdisciplinary approach that includes learning about changes unfolding in the natural world and the ways in which plants interact with other elements of their habitat. These observations and resulting insights can help us understand how plants act as healing agents for the land and for people.

ATM: How important are native plants to life in New Mexico and the US Southwest writ large? DS: They provide critical cover and for-

age for a variety of wildlife from insects to birds and mammals. For example, New Mexico is home to an extraordinary number of native bee species, which rely on native plants for their survival. Many plants, including yuccas, have mutually reliant relationships with specific pollinators and are necessary for sustaining the existence of other species. Hummingbirds migrate through our region in coordination with native blooming plants that provide critical forage on their long journey across the desert. Plants also hold the soil in place, clean our air and water, and provide food, medicine, and other items for human use. Plants are essential and the more diversity we have, the stronger and more resilient the web of life is. Many people think of deserts as “empty” places, but they are rich in lifeforms and are important places for biodiversity in the larger sense.

ATM: What role should people play in shaping and stewarding these ecosystems? DS: First, it is important to realize that

we are an integral part of ecosystem functioning and our presence is now felt everywhere on the globe through light and air pollution, warming temperatures, the spread of invasive species, and numerous other consequences. It is time for us to begin to direct our influence in a more mindful and deliberate manner, instead of carelessly allowing our effects to haphazardly resonate. Taking what we need must come with gratitude and a responsibility to care for the health and resiliency of the land in return. We can do that through actions such as ethical and respectful wild harvesting, cultivating gardens, working with the most common plants of our local area, speaking out on behalf of plants, working to restore threatened plants or critical habitats, and especially advocating for more sustainable land and water use.

ATM: How should people conscientiously sculpt a garden space? DS: One should consider what it is that

you value and want to perpetuate in your space. I encourage planting native species along with desired garden herbs that are adapted to our climate. This will support native pollinators, create useful urban habitat for wildlife, conserve water, and

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produce harvestable crops that reduce reliance on wild harvesting of popular medicinal or edible plants. Gardens will undoubtedly include weeds, which are ubiquitous in cultivated areas, but we can allow for useful plants to occupy the weed-niche of our yards and gardens. Such plants might include red clover, wild lettuce, common mallow, quelites (wild spinach), horehound, grindelia, and others that support wildlife and provide us with food and medicine without any attentive care. ATM: Ideally, what should readers take away from The Ecology of Herbal Medicine? DS: The separation of human and environmental health is an illusion. Our past, present, and future is intertwined with the rest of the natural world. Botanical medicine is much more than what we dispense from bottles and jars. It is a living system of vital forces that includes whole landscapes, plants, water, wildlife, people, and more. The interconnectivity of all life is a fountain of wellbeing that can be accessed through reciprocal relationships between the elements of ecosystems, including us. When we become a force for healing within our environment, we restore ourselves in the process. When you walk in your favorite places, remember that you, too, are medicine.—ZB

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by mel minter

ABQ’S THRIVING LOCAL MUSIC SCENE

BIKE IN FOR MUSIC, REFRESHMENTS A MUSIC VENUE FOR TWO-WHEELERS

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Bike In Coffee at Old Town Farm hosts regular musical performances.

luminaries as Eric McFadden, and the Hillary Smith/Chris Dracup duo. “We’d do them during the day on Sundays when cyclists [could come], because we wanted them to be able to cycle home not in the dark,” Thorne says. With parking for cars extremely limited, Thorne and Tonning would put out a map that showed folks where they could park and then cycle in to the farm without having to get on or cross busy streets. For musicians and music fans alike, Bike In Coffee has been a godsend over the last year. “When COVID happened, starting almost immediately, nobody had anywhere to play,” says Thorne. She was approached by the jazz quartet Once Again, who asked if they could come play at the café. Because it is an outdoor venue on a spacious 12 acres, it’s easy to comply with social distancing requirements, so throughout the pandemic, Bike In Coffee

has been presenting music every week it’s been open. The couple are happy to have been able to provide musicians a safe space. “They have been so good to us. We are so grateful to have them here. We’ll accommodate them anyway we can,” says Thorne. Visitors can hear a wide variety of music, from Balkan dance tunes to contemporary folk, jazz, and rock. With terrific food and music, Bike In Coffee has become a popular stopping point for cyclists. Its welcoming, laidback vibe reflects the spirit of Thorne and Tonning. “We do this because we love it. We’re not restaurant people. We’re not music people,” Thorne says. “We’re just doing the best we can.” That seems more than good enough. To learn more about the farm and the café, visit oldtownfarm.com. You can contact Thorne at 505-764-9116 or linda@ oldtownfarm.com. WWW.ABQTHEMAG.COM | MAY 2021

PHOTO BYMICHAEL JACOBS/ATM

ou will have to look pretty hard to find a music presenter who is more enthusiastic than the husband and wife team of Linda Thorne and Lanny Tonning. They own Bike In Coffee, a bike-friendly café on the grounds of Old Town Farm, an active produce farm that sits just off the bosque recreational trail, allowing easy access to two-wheeled visitors. The café is open from late morning to midafternoon Thursdays through Sundays (the schedule varies seasonally, and the café closes in the winter months), and a variety of musical acts keeps patrons entertained. The café got started in 2012 when, on a lark, the couple purchased a food truck from a friend. “We thought we could do this, but we didn’t know what we were doing,” says Thorne, an Albuquerque native. They scheduled a soft opening, but they were swamped the first day. As luck would have it, a young couple who had biked into Albuquerque from Anchorage was among the crowd. “They watched us for about 30 minutes, and finally the girl said, ‘We know how to do this. Why don’t you just let us do this?’ ” says Thorne. She and Tonning immediately agreed, and Bike In Coffee was soon running smoothly. Three years ago, they built a permanent kitchen, and today chef David Reyes serves up a tasty menu of fresh food and beverages. Both Thorne and Tonning are big music fans. (Born in Chicago, Tonning moved to Memphis with his family when he was 12. The first thing he did was pull his bike out of the moving van and cycle down to Elvis’s house—pre-Graceland—a few blocks away. Elvis’s parents were sitting out front, and although Elvis wasn’t home, Tonning was treated to refreshments and a tour of the house.) Music became a part of the offerings at the farm seven or eight years ago with bike-in concerts in the repurposed horse barn, featuring such

Clarinetist/saxophonist Steve Seifert, MD, was just getting into jazz when he moved to Albuquerque in 2007. Wanting to expand his vocabulary, he started playing at the Saturday morning jam sessions at the New Mexico Jazz Workshop in 2009, where he met bassist and sound man Chad Scheer. “In 2012, after a few years of weekly jams, a few evening classes, and some private lessons, I figured it was time to start playing in front of an actual audience,” says Seifert. So he asked Scheer if he wanted to form a combo. Sounded good to Scheer, so he recruited a couple of other players. They called the group Just This Once, apparently thinking this wasn’t much more than a one-shot deal. Nine years and a number of personnel iterations later, the group is still groov-

ing, with Seifert, Scheer, guitarist Micky Patten (a self-described recovering store owner—Grandma’s Music), alternating drummers Nick Baker and Hovey Corbin (both full-time musicians and music teachers), and occasional guests. (Saxophonist Dan Kelly [math teacher] filled in for Seifert during the COVID restrictions, with Seifert coming back onstage again for the group’s weekly gigs at Bike In Coffee on March 20.) Over the years, they changed their name to Second O’Piñon, which created problems with the spellchecker on everyone’s computer, before finally settling on Once Again. Seifert can also take credit for the appearance of live music at Old Town Farm’s café, Bike In Coffee. Riding his bike up the bosque trail, he stopped in at the café and, over a cup of coffee, struck up a conversation with the owners, Linda Thorne and Lanny Tonning. “I just casually men-

Jazz combo Once Again turned into more than a one-time deal.

Cyclists enjoy coffee and jazz at Bike In Coffee at Old Town Farm.

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tioned that what would be really great would be to have some jazz playing, some live music,” says Seifert. “They said, ‘Yeah, it’s a great idea. Do you know anybody?’” Once Again has been a regular on the schedule ever since, playing fine and mellow jazz for the café’s clientele. “Lanny and Linda have been fabulously supportive of having live music here,” says Seifert. Seifert and Scheer were instrumental in getting music going again once the state lifted restrictions on outdoor dining. The band waited a couple of weeks to be safe. “I didn’t want to be in the first wave of guinea pigs to find out if that was safe,” says Scheer. With the facts about COVID becoming more reliable, the band started playing at the café again in May. “We’ve played a year, and nobody got sick,” says Patten. “It’s like the safest gig in New Mexico.” Patten is the guy who calls the tunes on the gigs. “I’m the domineering one,” he says to everyone’s entertainment. (In fact, when asked about the band’s ambitions, Patten answers without hesitation: “Global domination,” before adding, “Tour all the farms in New Mexico.”) Patten says he pushes the envelope in his tune calling “because that’s how we improve as a band.” Everybody contributes arrangements for new material. So, for example, Scheer produced an arrangement of Eddie Van Halen’s tune “Jump,” and they’ve done Tower of Power compositions and Spice Girls tunes. Pretty much anything is fair game—though, of course, they are well grounded in jazz standards. “We’ve done Cole Porter days, Duke Ellington days, Wayne Shorter days,” says Patten. The variety has served them well. They’ve enjoyed a running affiliation with the Arts-In-Medicine program at UNM since 2012, and they’ve racked up any number of private gigs over the years. “Making good music is really the only goal. Anything beyond that—global domination included—is just gravy,” says Seifert. You can reach the band through Scheer at chadsoundguy@gmail.com, and you can see them on Facebook at @OnceAgainJazz. Be sure to check out Musically Speaking, Mel’s online music journal, at www.melminter.com. If you’d like to share something with “¡tiempo!” readers, e-mail tiempo@abqthemag.com.

PHOTO BYMICHAEL JACOBS/ATM

AGAIN AND AGAIN

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EATS P. 148 | EATS, ETC. P. 152 | FROM THE VINE P. 154 | MY FAVORITE RECIPE P. 160 | BITES P. 166

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SCRATCH-MADE AND SCRUMPTIOUS Hearty, homestyle eats fill the menu at Ironwood Kitchen, where New Mexican and American fare—and a can-do ethic define this Westside eatery (p. 148).

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PHOTO BY DON JAMES/ATM

A TASTE OF WHAT’S HAPPENING IN ABQ’S WORLD OF WINE, SPIRITS, AND CULINARY DELIGHTS

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IRONWOOD KITCHEN

A decade of scratch-made, homestyle dining

y his own admission, Matt Moody isn’t classically trained in the culinary arts. But the owner and head chef of Ironwood Kitchen received an education on cuisine that was arguably just as valuable in his formative years. “I grew up in a house that didn’t have anything ready to eat,” Moody says. “There was no such thing as a ready-toeat snack. You couldn’t go in and raid the pantry. There was rice, there was blocks of cheese, flour, sugar—everything that you need to make [something]. If I wanted to make a cookie, I had to learn how to make a cookie. If I wanted to have any type of

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snack, it was up to me to make it.” Thus, it’s easy to understand why Ironwood Kitchen prides itself on offering made-from-scratch foods in a family atmosphere. So while you won’t necessarily find fancy dishes destined for Food Network critical acclaim on the menu, you will find plenty of homemade comfort food such as the omelettes, enchiladas, sandwiches, and burgers cooked fresh to order. The french fries, for example, are a source of pride: instead of being produced from processed material, they’re cut and fried straight from a garden-grown potato—no preservatives added. “It’s not so much a philosophy. It’s just

the way that I was raised,” Moody says. “If you want something, make it. My mother baked her own bread. So every piece of bread that I ate up until I was probably in high school, my mother had made. Not just that, but she would buy bushels of wheat and grind the wheat at home. Really just a way of life. The way I was raised, if you want to make a sandwich, build it.” That ethos translated to the origins of the restaurant as well. Prior to its inception in 2011, Moody looked at the prospect of starting a business in Unser Plaza as a challenge that needed to be tackled. “I drove by that location every day,” he says. “I only live a couple blocks away. WWW.ABQTHEMAG.COM | MAY 2021

FAMILY FRIENDLY To encourage family dining, Ironwood Kitchen doesn’t serve beer, liquor or wine. Its kids menu is also extremely affordable: Everything is $2.75 for those 6 years old or younger.

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THANK YOU FOR YOUR SERVICE The restaurant serves as a clubhouse of sorts for a group of about 50 to 75 military veterans. Known as the “Ironwood Vets,” these men have decorated the interior of Ironwood Kitchen with memorabilia and created their own personalized mugs—with name, rank and branch— displayed on a rack in the establishment. OFF THE MENU There’s more than meets the eye to the Ironwood Kitchen menu. Savvy diners know that plenty of eating options exist off the page, including the renowned Frito Pie, a 2013 Albuquerque The Magazine Hot Plate winner. NAMING CONVENTIONS Ironwood Kitchen got its name in part because Moody once had a paper route that included deliveries on a street named “Ironwood.” The building itself is also composed of plenty of, well, iron and wood. LEGACY BUSINESS Moody’s five children, ranging in ages from 11 to 19, have all put in time helping with their dad’s business. In fact, the youngest one’s crib spent a good deal of time in the Ironwood Kitchen office. “With all five of my kids, I don’t need employees,” Moody quips.

I just kept thinking to myself that it was kind of a ‘plaza of death.’ A lot of places come and go in that plaza. But I kept thinking that a restaurant would be able to make it to serve all the communities around it.” Moody took a hands-on approach in helping build Ironwood Kitchen from the ground up. While a contractor friend did much of the “heavy lifting,” he was responsible for interior partitions, cabinets and tilework in the bathrooms, as well as MAY 2021 | ALBUQUERQUE THE MAGAZINE

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Ironwood Kitchen

PHOTO BY DON JAMES/ATM

5740 Night Whisper Rd NW #25o 890-4488 ironwoodkitchen.com

painting throughout the building. Over time, Moody built up a reservoir of knowledge, not only from watching his parents and cooking from scratch growing up, but from working as a server or bartender in numerous restaurants. Through it all, he took advantage of the opportunity to rub shoulders and observe the numerous chefs that worked in those establishments. To this day, Moody isn’t afraid to take something from his surroudings. While the base menu hasn’t changed in more than a decade, Moody will add to it or change a recipe at the suggestion of his customers. Ironwood Kitchen’s biscuits and gravy originated from a servant recipe in Alabama, while its salsa was born in Mexico City—both were donated by restaurant patrons. He’s also altered his red chile recipe accordng to customer recommendation.

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“If somebody has something that they can share with me, I invite them to tell me,” Moody says. “That is still ongoing. People still make changes to my menu.” Moody’s open mindedness has undoubtedly contributed to the staying power of the restaurant, because it has survived more than a decade in a location previously not conducive to long-term success. If you walk in the door at Ironwood Kitchen and can’t find something you want on the menu, make a request. Chances are, if Moody’s got the ingredients on hand, he’ll whip it up. And it’ll be made from scratch, because that’s the only way he knows how. “The whole existence of the restaurant is based upon whatever somebody wants, they’re gonna get it,” Moody says. “I realize that chefs that are reallly proud of their work and have studied and know exactly everything about everything … If you go

to take the car to the mechanic, you’re not gonna tell the mechanic how to fix your car. “I take the opposite approach. Whatever you want, we’re gonna make it happen for you.” —TRISTEN CRITCHFIELD

FEATURED DISHES THE SIXTH GUY BURGER $8.96

Hand-formed patty charbroiled and griddle cooked on a fresh baked Kaiser roll with homemade fries, lettuce, tomato, onion and pickle with two other toppings chosen from the following: avocado, cheese, bacon, mushrooms, green chile or onions

HUEVOS RANCHEROS $5.95

Two corn tortillas, eggs any style, smothered in chile and cheese, served with whole beans, spuds, garnish and tortilla

TRADITIONAL REUBEN $7.95

Griddled rye bread, fresh sliced corned beef, swiss cheese, sauerkraut, made from scratch Thousand Island dressing

WWW.ABQTHEMAG.COM | MAY 2021

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Eats, Etc.

PHOTO BY MICHAEL JACOBS/ATM

A quick glance at three local eateries that you may or may not already know about.

Sustainable, healthy, and delicious, La Finca Bowls presents something fresh to the ABQ eats scene.

ore and more, chefs and restaurateurs are putting emphasis on not just cooking and serving delicious food, but doing so in a sustainable, socially responsible way. It’s not easy. But recognizing the need for innovation and progress, restaurateurs like La Finca Bowls owners Mekala Kennedy and Nathan Sauceda-Halliday are forging ahead anyway. Opened just over a year ago, La Finca Bowls serves up healthy, organic, locally sourced meals that are also super tasty. Sharp-eyed readers will have noticed the “bowls” in the company name. Those, it turns out, form the hub around which everything else orbits. The Farmer Bowl, for example, presents a mix of sweet corn, house beans, roasted squash, cherry tomatoes, crispy onions,

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and goat cheese over a bed of wild rice and lentils, centered around citrus marinated beef sourced in large part from Navajo Nation ranches. “We marinate [the beef] in orange, lemon, and lime juice, fresh rosemary and fresh ginger,” explains Nathan, after which it spends up to half a day in the refrigerator, soaking up all that flavor. Meat-averse guests will want to turn their attention to options like the Vegan Poke Bowl—a plant based flavor explosion that mixes coconut rice, ponzu sesame beets, coconut rice, coconut cabbage slaw, shredded chili and lime carrots, pickled red onions, edamame, avocado, spicy vegenaise, cilantro, and green onion. Spouses, Mekala and Nathan first met almost a decade back in Santa Monica. Prior to opening up La Finca (Spanish

for “the farm”, by the way), they ran a locally-sourced-food truck in Puerto Rico, where the devastation wrought by Hurricane Maria really drove home the importance of conscientious consumption. The shift to Albuquerque, was, in part, a return to home (Nathan is originally from Corrales; Mekala, from Dallas). Here, they’ve found a community eager to share in their mission to make dining out more sustainable. “I feel like people here really do care and really do want that,” says Mekala.—ZB

LA FINCA BOWLS 300 Broadway Blvd NE G 308-8392 lafincabowls.square.site

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says the star attraction of late has been the chicken sandwich. Here, the Chile Chicken team serves an expertly fried chicken breast—crispy on the outside, tender and juicy on the inside—with coleslaw and pickles. Ordered as a combo, this handheld delight comes with a choice of side, including options like fried okra, mac and cheese, and green chile cornbread. An experienced restaurateur, Debbie moved from California to Albuquerque with her family in 1994. After college and a stint in New York, Debbie had originally opened a crepe operation but pivoted

At Duke City Taco, it’s all about customization. Pick the flavors you want and shape them to taste.

he thing about tacos is, there’s no one right way to make them. In fact, there are so many different ways to make them that just about everyone has their own idea of what elevates one from ordinary to truly unforgettable. And that, more or less, is at the heart of the Duke City Taco model. “Everyone has their own way of eating tacos,” explains co-owner Deenys Valadez. “So we kinda wanted everyone to make their own.”

At Duke City Taco, customization is the name of the game, allowing you to build your own taco (or burrito, or quesadilla, or bowl) according to your specific tastes. Heck, even the tortilla is down to personal preference (corn, blue corn, or romaine lettuce). From there, it works a little like this: First, pick your protein. The options here are myriad—carne asada, chicken, al pastor, shrimp, fish, calabacitas and carrots,

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to something more savory in response to local tastes. “We’re a very open restaurant,” says Debbie. “We’re all considered family—not only our staff, but also our customers. We welcome every criticism, every encouragement, everything.” —ZB

CHILE CHICKEN NASHVILLE HOT CHICKEN 3005 Eubank Blvd NE 293-1700 chilechicken.com chile poblano and mushrooms, marinated soy chorizo, ground beef, adovada. The Duke City Taco team are constantly listening to customer feedback and adding new items. From there, it’s just a matter of dialing in your garnishes (cabbage, red onion, cilantro, etc.) and extra toppings (asadero cheese, blue tartar sauce, avocado, etc.) to land on your ideal flavor profile. Starting at $8.95, each meal comes with your choice of rice (garlic and cilantro white rice or Spanish rice) and beans (black or refried) for a side. And, while the selection of fillings always comes down to what sounds most delicious to you, we hear tell that Duke City’s birria tacos are virtually unmissable. “We’ve had people travelling from Grants, Santa Fe, even California, just to try them,” says co-owner Edgar Valadez. Here, beef is slow cooked for hours in consommé until fork tender, making for a truly succulent and savory filling. —ZB

DUKE CITY TACO 4615 Menaul Blvd NE 881-0783 dukecitytaco.com

PHOTO BY MICHAEL JACOBS/ATM

These chicken sandwiches give you all the heat you can handle.

PHOTO BY DON JAMES/ATM

ccording to legend, Nashville hot chicken first emerged as an act of revenge. Here’s the story: Thornton Prince III was a purportedly notorious womanizer. Sick of his philandering, one night Thornton’s girlfriend decided to cook up a palate-scorching chicken breast. Turns out, Thornton was into that sort of thing, developing his own recipe and launching his own restaurant in the 1930s. The rest, as they say, is history. Tasty, fiery history. Carrying on these traditions, Chile Chicken Nashville Hot Chicken brings that spice to the Duke City, frying up flaming-good portions of things like chicken and catfish. As you might guess from the name, the chicken is the star of the show, served up as nuggets, tenders, breasts, wings, thighs, and legs, all fried to crispy perfection and served with a choice of sauce that lets you dial in the heat precisely to your liking. Choose from mild, medium, hot, cluckin’ hot, or really cluckin’ hot and enjoy. “We knew that we liked spice and wanted to bring something new to Albuquerque,” explains owner Debbie Roy, who

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High and Dry Brewing added a crowler canning machine to their operation.

WHAT’S HAPPENING IN ABQ’S BEER, WINE, AND SPIRITS SCENE

Bosque streamlined things with a new reservation system.

THE SURVIVAL OF ABQ’S SUDS The pandemic has certainly been hard on every ABQ business. Local breweries, which rely on socially-inclined patrons, were among those hit hardest. But the same creativity and hard work that made our craft brew houses internationally famous also pulled them through the challenges of 2020. Here are a few pivots that kept local beer makers afloat.

As a relative newcomer on the brewery scene, High and Dry celebrated its twoyear anniversary in February 2020, just a few weeks before the coronavirus gripped the nation. Though the establishment’s goal was to essentially be the friendly neighborhood bar, it was also in the midst of a significant upgrade just before the shutdown. “We started out with the one barrel system, testing the waters,” says main operating partner and head brewer Andrew Kalemba. “We outgrew that for our production model. We fully upgraded to a five-barrel brewing system. So, we ef-

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fectively multiplied our batch volume by five.” In other words, they could produce a lot more beer. With beer to-go demand at an all-time high, Kalemba purchased a crowler canning machine (High and Dry previously only offered growlers) so the brewery could do 32-ounce fills in bulk. “That was a big game-changer for us, and we’ve figured out on our small scale how to use that to our advantage for promotions, doing mini beer releases, special labels, things like that,” Kalemba says. “The package sale thing has definitely become a bigger part of the business model for sure.” In the meantime, the move to the five-barrel system allowed High and Dry to stock its taps full of its own creations. While Kalemba says guest taps will remain a part

of the business, it’s nice to offer exclusively in-house beer on occasion. And, most importantly, it has the neighborhood behind it. “We have an awesome customer base,” Kalemba says. “That’s what helped us get through it.”

BOSQUE BREWING CO. This local brewer has expanded to six locations throughout the state—including three in Albuquerque—and produces more than 10,000 barrels of beer annually. For such a large operation, the pandemic downtime allowed for some valuable self evaluation at the staff and management level. “We spent a lot of the time going back and really identifying who we are, WWW.ABQTHEMAG.COM | MAY 2021

PHOTO BY DON JAMES/ATM

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Santa Fe opened up a new location at Tin Can Alley during lockdown.

what our mission statement is and [asking if] our values still align,” says chief experience officer Jess Griego. “Usually, we’re just firing on all cylinders and really busy.” To keep operations humming during a period in which COVID-related mandates changed frequently, the company developed a reservation system for when indoor seating was permitted. It’s something that will remain after the pandemic ends, says Griego. Bosque is also in the process of adding seating booths at all locations, which will maximize space while maintaining the social distancing concept. Griego says she’s proud of the resilience and adaptability shown by the Bosque team. “I’ve seen so many of our employees just become so malleable and flexible and able to problem solve—willing to do whatever it takes to help out a co-worker or friend,” she says. “[You] just kind of remember why we’re in this industry, and so much of it is community building.” On the beer end of things, Bosque elected to make what was once a specialty offering—Pickle Down Economics—a permanent staple. The pickle gose was a popular draft release in 2019 but gained popularity after being sold in

cans over the past year. “That beer has become our number 2 seller,” Griego says. “It was probably one of our best releases…and it was smack in the middle of the pandemic.”

SANTA FE BREWING From the outset of the pandemic, Santa Fe Brewing took care of its own. “We made the decision early on to keep all of our people employed, and donate 100 percent of any proceeds that we brought into our taprooms…so we could essentially keep all of our hourly taproom staff on a universal basic income type program,” says Jarrett Babincsak, vice president of sales and marketing. “We ran that through the first two or three months of the pandemic.” The longtime brewer was also faced with the challenge of opening its highly-anticipated Tin Can Alley location in April, when indoor seating was still not allowed in Albuquerque. As a result, it was initially utilized for to-go products only until patrons were allowed inside. As restrictions continue to relax and the weather warms, it’s finally getting the chance to live up to expectations. Mean-

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La Cumbre brewed an extraordinary volume of beer for canning.

while, at their Green Jeans location, upstairs and downstairs patio space has been linked together with bridges and stairs to make for smoother navigation. The pandemic also sparked some nostalgia among the brewery’s loyal consumers. “We saw a huge rebound in some of our heritage brands, like Happy Camper,” said Babincsak. “I think somebody said to me at one point that it tasted like better times.”

LA CUMBRE La Cumbre has fostered a significant presence in retail distribution—a segment that proved to be a cornerstone of their pandemic business model. “We really had to put our heads down and brew a crapload of canned beer,” says founder Jeff Erway. “We’ve been working feverishly to keep up with demand. We’ll have people on our distribution team stop by a [store] two or three times a day just to keep the shelves stocked.” To keep taproom staff gainfully employed, La Cumbre released a new special beer virtually every other week. A consistent supply of special releases isn’t all that unusual by itself, but the volume produced was far more than

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VINE Marble’s “Hard Seltzer Party” packs allow you to sample multiple flavors.

Steel Bender turned outdoor planters into functional tables.

MARBLE BREWERY Marble is always evolving, and that didn’t change despite the arrival of COVID-19. However, the emphasis has increased twofold since March 2020, with more than just innovative brewing

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techniques at the forefront. “Although we were in a constant state of adaptation, our core and values remained the same, and we continued to produce world class beer while maintaining an authentic and genuine experience,” says Marble president and chief operation officer Barbie Gonzalez. “The safety of our team and the public became our number one concern. We worked tirelessly to create an on-site consumption model that would keep everyone safe and comfortable. This model continues to evolve.” That evolution included the creation of a “Hard Seltzer Party Pack,” which includes the newly released passion fruit flavor, along with tangerine, cucumber key lime and raspberry key lime, along with a steady stream of new seasonal beers. Marble has been able to survive and thrive thanks to a dedicated staff, according to Gonzalez. “It’s all about the people,” she says. “In 10, 20 years, we will remember where we were at this time of our lives. It’s an honor that I fought this battle with the team at Marble Brewery. They inspired me and continue to inspire me every day.”

STEEL BENDER BREWYARD At the outset of the pandemic, Steel Bender’s ability to pivot quickly allowed it to avoid being wasteful. “Beer that was destined for draught from not only our taproom, but also in our distribution restaurant accounts around the state, had to be packaged. Otherwise, there was the potential to dump a lot of beer,” says Steel Bender co-owner and marketing director Shelby Chant. “Within just a couple of weeks, we had to design labels and package five beers. From there, it was a matter of carefully planning brewing for our beers that were still being distributed in retail locations, and being conscientious about how many and how much to brew of special releases.” In the long run, the business model changed to allow for more styles of beer to reach package form, thereby appeasing consumers who wanted to support the brewery but weren’t yet comfortable venturing out for a pint. WWW.ABQTHEMAG.COM | MAY 2021

PHOTO BY DON JAMES/ATM

normal. Additionally, brewers were more inclined to cater to popular demand. “Maybe we’d hold off on that Czech-style pilsner to make sure that we’ve got another double IPA coming out this week,” Erway says. “You’re just making choices that are very much market driven.” Because La Cumbre was moving beer at a prolific rate, it has been able to foster a certain amount of loyalty internally among staff, which Erway expects will lead to less turnover down the road. “The fact is I don’t think there was a brewery in Albuquerque that was better positioned to weather this storm,” Erways says. “That’s not because of any foresight I had or anything I did right at the early stages of the pandemic. It’s just where we were positioned in the market.”

Steel Bender’s vaunted patio area also underwent some changes. Four large planters that were installed for cosmetic appeal pre-COVID were quickly repurposed into large tables, and multiple smaller tables were also added to the outdoor seating area. With social distancing mandates still in place, Chant estimates the outdoor area holds about 37 percent capacity with the current setup—rather than the 75 percent that is allowed. Overall, it was a period of adjustment and growth for the Steel Bender staff. “I could go a lifetime without ever hearing the word ‘pivot’ again, but I’ll say it again, our staff knows how to pivot. And fast,” Chant says. “I think we’ve also learned how to not sweat the small stuff.” —TRISTEN CRITCHFIELD

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Visit TrainPlayStay.org or call 505.255.PLAY today!

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SPIRIT SPOTLIGHT crisp

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ripe spicey

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clean

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Good cocktail names can be surprisingly hard to come by. Ideally, they should be catchy and memorable, but also informative. The Orchard Mule, available at Savoy Bar & Grill, is a perfect illustration of what we’re talking about here. See, this is a mule, not that far removed from the notorious and widely celebrated Moscow mule. Like many a respectable mule, it’s built around a foundation of vodka—in this case, Tito’s—and gets a shot of flavor from ginger beer—here, a splash of Goslings. “Where it differs from a normal, traditional mule is we add quince syrup, pear, apple, and lemon juice,” explains Savoy bar manager Jake Goodmon. Those fruity syrups and juices go into a cocktail shaker with the vodka and ice, where they’re battered around to mix the flavors and chill the drink. From there, it’s into your classic copper mule mug under a floating dose of ginger beer. Voila: a perfectly named, stunningly refreshing cocktail.—ZB Orchard Mule, $9 Savoy Bar & Grill 10601 Montgomery Blvd NE 294-9463, savoyabq.com

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PHOTO BY REECE MARTINEZ/ATM

ORCHARD MULE

DISH

Favorite

with Silvia Rodriguez Grijalba

hen it comes to language, literature and culture, it’s safe to say Silvia Rodriguez Grijalba is well-versed. A native of Madrid, Spain, Grijalba spent 20 years working for El Mundo, Spain’s second-largest printed newspaper. During that stint—which also included two years as a correspondent in India— she primarily covered music, serving as an editor for the publication’s culture section. An admitted rock music aficionado, Grijalba has interviewed the likes of David Bowie, the Rolling Stones, and Leonard Cohen over the years. “It was really great because I was the youngest journalist in El Mundo when I began,” she says. “I was only 21. I was starting my last year in the university and I was working there … It was a wonderful time in my life.” After two decades, she transitioned to novel writing, and thus far has six books and multiple music-focused essays to her credit—with more potentially in the works. One of those novels, Contigo Aprendi, won the 2011 Fernando Lara Novel Award—one of the most prestigious literary prizes in Spain. In another nod to her rock music fandom, she authored the first Spanish-language biography of the British group Depeche Mode. By 2017, Grijalba’s career path had shifted to a different focus, working as an executive director for a cultural foundation in Spain before catching on with Instituto Cervantes, a worldwide non-profit founded by the Spanish government in 1991 to promote the teaching and learning of the Spanish language and culture. The largest organization of its kind, its

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reach extends through 45 countries and 88 cities—including Albuquerque. Each year, Instituto Cervantes serves more than 200,000 students all over the globe. Though Grijalba started in Egypt— working as an executive director in both Cairo and Alexandria—the Duke City was close to her heart after a brief visit some 10 years ago. “I fell absolutely in love with this place,” she says. “When I had the opportunity and this position was open for a new executive director, I absolutely asked to come here. So I’m really, really happy to come.” As of May, Grijalba has only called Albuquerque home for about eight months, but she’s already settled into her Corrales home—even with exploration options limited during a global pandemic. “I’m really in a very close connection with nature. It’s incredible,” she says. “…I think especially in these times, where we are in the lockdowns all over the world, this is a privilege to be here because you can walk around and be in very close contact with nature. I really love it.” Her emphasis with the Instituto Cervantes in Albuquerque is different than it would be in, say, Cairo. Since a large portion of the Land of Enchantment speaks Spanish already, Grijalba wants to deliver more cultural enlightment to the area. The organization offers numerous events to further that movement, such as Cine Magnifico, which celebrates Spanish and Latin American culture through film and is in its ninth year. “We have one program for teenagers connected with the Latin heritage, explaining where they come from, because we feel some of these teenagers, they

don’t feel connected with their heritage,” adds Grijalba. “We think they should be very proud of it.” Though Spanish is spoken throughout the Land of Enchantment, language courses remain popular for business professionals, teachers, children and novices alike. Those with any previous Spanish knowledge must take a $25 placement test to determine their level, while a 30hour course is offered for beginners with no prior Spanish knowledge. And when travel picks up again, it’s always valuable to know the native tongue. “I think it’s a great opportunity to be here and to speak in the same language with your neighbor that maybe is a Spanish speaker,” she says. “For people who just want to travel to a Spanish speaking country and to buy things or talk with local people, we are making these kinds of courses as well. For business of course, but also for vacations or for holidays.” Grijalba still occasionally gets nostalgic for home. To help alleviate those feelings, she fixes a dish that she wasn’t especially fond of when it was readily available— tortilla de patata, or the Spanish omlette. “This is a very typical recipe in Spain. It is really difficult to make it. It looks quite easy, but no,” she says. “You have to be very careful with this recipe. When I was living in Spain, it wasn’t one of my favorite plates, but now that I’m far from home, every time that I miss home and I’m homesick, I make the Spanish omelette.” “Also, my husband really loves it,” she adds with a laugh. “That’s also a good reason for making this.” —TRISTEN CRITCHFIELD

WWW.ABQTHEMAG.COM | MAY 2021

PHOTO BY MICHAEL JACOBS/ATM

Director, Instituto Cervantes

DISH

Tortilla de Patata (Spanish Omelette) Ingredients

Directions

8 eggs 1 kg of potatoes (2.2 pounds) 1 small onion, chopped 250 ml extra virgin olive oil (1 Cup)

Peel the potatoes, wash them to remove any dirt, and, very importantly, dry them well. Cut potatoes into semi-fine slices. I don’t like them to fall apart, but rather to toast a little when frying. Place potato slices in a large mixing bowl, and add salt to taste. Stir well and set aside. You will use this bowl again later in the recipe. Choose a large non-stick frying pan. Put it on low heat on the stovetop and add a ‘good’ extra virgin olive oil to coat the pan well. Don’t be afraid to spend a bit of money on olive oil. This will give it the flavor that distinguishes your omelette from the rest. You can use many varieties: arbequina, picual, cornicabra, hojiblanca, royal... whichever you like best, but of good quality. Add the potatoes to the pre-heated pan and leave them to cook for approximately twenty minutes over low heat.

MONTH 20XX | ALBUQUERQUE THE

While the potatoes are frying, beat the eggs in the bowl in which you are going to put the potatoes and set it aside. Peel the onion and chop as finely as possible. Heat a good amount of olive oil in a second frying pan and add the chopped onion pieces. Fry until golden brown in color, caramelized, but not burnt. The onion will be MAGAZINE done before the potatoes. Drain onions and add them to the bowl with the beaten egg. Remove potatoes with a skimmer from the pan leaving the potatoes with as little oil as possible. Drain well. If you don’t want any extra oil, you can use a large colander. Let them drain and then add them to the mixing bowl with the cooked onion and beaten eggs. Remove oil from the potato frying pan.

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BITES

OUR EATS ALUMNI, CONDENSED INTO PERFECTLY SIZED SNACKS TO TAKE WITH YOU ON THE GO

POLICY:

ALQUDS MEDITERRANEAN GRILL & GROCERY

AL’S BIG DIPPER

5555 Montgomery Blvd. NE, 888-2921 Owner Mohamad Abdel Jalil and his sons run this all-in-one operation—a small grocery store and Middle East restaurant—seven days a week. This family team makes fresh pita bread every day and serves platefuls of their delicious hummus. It’s a great spot for lunch on-the-go.

“Bites” is a guide to Albuquerque-area eating establishments compiled by Albuquerque The Magazine’s editorial staff. These restaurants have been featured previously in the “Eats” department of the magazine. Restaurants may or may not

501 Copper Ave. NW 314-1118, alsbigdipper.com From the beginning, Al’s Big Dipper has been a family affair. Every sandwich is named after a family member, and the owners test every soup they make. Try the 505 Lunch Deal—a cup of soup, a grilled cheese sandwich and a homemade cookie for only $5.05.

accept reservations or major credit cards, so call before visiting.

CORRECTIONS: Please send corrections and suggestions to bites@abqthemag.com.

ALDO’S NEW YORK STYLE PIZZERIA $ B5 STAR BURGERS

5901 Wyoming Blvd. NE 821-1909, 5starburgers.com From bison, salmon, turkey and crab to lamb, chicken and Black Angus beef, burger addicts will love Five Star’s 100 percent natural meat. Handformed patties or vegetarian options paired with wine from St. Clair Winery or beer from Marble Brewery are a match made in heaven.

66 DINER

1405 Central Ave. NE 247-1421, 66diner.com This blast from the past specializes in burgers, chicken fried steak, liver and onions, and blue-plate specials, including the Pile Up: a mound of pan-fried potatoes, chopped bacon, green chile, two eggs, cheddar cheese, and red or green chile sauce on top.

ABC CAKE SHOP

1690 Pat D’Arco Hwy. Unit E plus 1 other metro location 892-2026, aldosalbuquerque.com With handmade lasagna and pizza dough, among other items, Aldo’s New York Style Pizzeria shares family recipes with its customers. From the buttermilk ranch dressing to the Eggplant and Chicken Parmigianas, homemade cooking is not too far away.

ALICEA’S NY BAGELS & SUBS

1009 Golf Course Rd. SE, Ste 103, 896-4555 This East Coast–style deli on ABQ’s Westside is serving up 20 different sandwiches to Rio Rancho’s hungriest diners, using fresh-baked New York–style bagels and meats prepared in house for the likes of its Philly Steak and Cheese or the Cuban. Come hungry, because Alicea’s portions are not for the faint of heart. Can’t get out? Delivery options in Rio Rancho and parts of ABQ are also available when that hunger pang strikes.

AMADEO’S PIZZA AND SUBS

1830 San Pedro Dr. NE 255-5080, abccakeshop.com Specializing in custom cakes and baked goods for all occasions, this bakery focuses on freshness and flavor. Everything is made from scratch, including the cupcakes, cookies, pies, Danishes, pastries, and other desserts.

585 Osuna Rd. NE plus 2 other metro locations 344-5555, amadeospizza.com This family-run pizza place believes that there truly are a million different ways to make a pizza. Using fresh, high quality ingredients, they specialize in pizzas, subs, pasta, and fresh salads.

THE ACRE

AMERASIA-SUMO SUSHI

4410 Wyoming Blvd. NE 299-6973, theacrerestaurant.com The Acre Restaurant specializes in comfort vegetarian cuisine with a goal to challenge meateaters and question what vegetarian food is, all while creating healthy, sustainable dishes.

ABUELITA’S NEW MEXICAN KITCHEN $

6083 Isleta Blvd. SW, 877-5700 Kathy Martinez’s brother, Chris Romero, opened Abuelita’s New Mexican Kitchen in Bernalillo 26 years ago. Since then, nothing has changed. The Huevos Rancheros are a best seller, as is the Kitchen’s signature dish, the Tacopilla.

AJIACO COLOMBIAN BISTRO

3216 Silver Ave. SE 266-2305, ajiacobistro.com Inside the intimate space, you’ll find combination plates, arroz con pollo, arepas, plantains, and of course, a great cup of Colombian coffee. The dishes at Ajiaco combine indigenous Colombian, Spanish, African, and Arab flavors for a truly thrilling experience.

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800 3rd St. NW 246-1615, amerasia-sumosushi.net Dim sum—which means “small piece of your heart” in Chinese—takes on a bigger meaning at AmerAsia, where everything is made from scratch daily. Try the fried beef and garlic dumplings, pork and ginger potstickers, or scallion pancakes.

AMORE NEAPOLITAN PIZZERIA

3600 Cutler Ave. NE #3 plus 1 other metro location 554-1967, amoreabq.com After relocating to Albuquerque from Naples, Italy, Gabriel and Kimberly Amador missed Neapolitan pizza. The husband and wife team, certified by the Association of Neapolitan Pizzaiuoli (APN), opened Amore, bringing a slice of Italy to Albuquerque. A Neapolitan brick oven fires delicious pizzas, such as the Margherita and the Zia, for 60 to 90 seconds at 905 degrees Fahrenheit. Local beer and wine compliment the pies perfectly.

ANATOLIA TURKISH MEDITERRANEAN GRILL

2132 Central Ave. SE, Ste C, 242-6718 The specialty is the Doner Kebab, seasoned meat in the shape of an inverted cone, slow-cooked to perfection rotisserie style, and always freshly prepared. Whether you choose the Adana Spicy Ground Lamb or the ‘Burque Kebab, try the “baklove-ah” for dessert.

AN HY QUAN VEGETARIAN RESTAURANT

1450 Juan Tabo Blvd. NE, 332-8565 This vegetarian Vietnamese spot is also veganfriendly. Pho fans don’t fret; Thai and wonton soup will satisfy any meat eater.

ANNAPURNA’S WORLD VEGETARIAN CAFÉ

ANNIE’S SOUP KITCHEN

5200 Eubank NE, Ste E7, plus 2 other metro locations, 275-2424, chaishoppe.com Annapurna offers some of the most enlightened, health-conscious vegetarian and vegan plates in the city, with plenty of options for people suffering from food allergies or Celiac disease. And the menu is world-class, with options from virtually every continent. 3107 Eubank Blvd. NE 296-8601, anniessoupkitchen.com With four homemade soups made fresh every day, and home-style favorites such as avocado and bacon omelets and piles of potatoes topped with melted cheese, chile and eggs, Annie’s specializes in comfort.

ANTIQUITY RESTAURANT

$$$$

112 Romero St. NW 247-3545, antiquityrestaurant.com Antiquity Restaurant is located just off historic Old Town Plaza. Antiquity holds the distinction of being the only restaurant in Albuquerque to serve the Henry IV—a bacon-wrapped filet mignon placed on a bed of artichoke leaves, topped with an artichoke heart and covered with béarnaise sauce.

ARTICHOKE CAFÉ

$$$

424 Central Ave. SE 243-0200, artichokecafe.com This EDo fine-dining spot boasts a Wine Spectator “Award of Excellence,” and for good reason. A veteran of the Duke City’s fine dining scene, Artichoke Café remains the best bet for a great evening out. Innovative dishes and European aperitifs served by staff that takes ownership of the experience, the location is also an ideal launchpad for downtown adventures.

ASIAN NOODLE BAR

318 Central Ave. SW 224-9119, asiannoodlebar.com Every kind of noodle awaits at this Downtown eatery, from spicy sesame udon noodles to chicken pho with cilantro, jalapeños, and lime. Slurping has never been so tasty.

ASIAN PEAR

8101 San Pedro Dr. NE, Ste D 766-9405, asianpearabq.com Specializing in healthy, authentic, Korean-style eats, this shop pleases the palate with delicious takes on BBQ chicken, kimchi pancakes, and flavorful bowls.

WWW.ABQTHEMAG.COM | MAY 2021

BITES

CLASSIC CUSTARD

Natillas, for the unfamiliar—and woe betide the unfortunate souls who’ve never encountered natillas—are a family of custards with roots in Spanish colonialism, now spread throughout the Latin American world, from New Mexico south to Peru. At Eloy’s, natillas are a matter of deep family history. “My grandmother on my dad’s side, she’s the one that had all the food recipes and taught my dad how to cook,” explains Eloy’s owner Loretta Martinez, describing a signature approach to natillas that goes back generations. That, of course, is standard at Eloy’s, a New Mexican-style comfort food treasure with roots stretching back to the 1970s.

Eloy’s 1508 Wyoming Blvd NE 293-6018

AZUMA SUSHI & TEPPAN

Natillas, $2.95

4701 San Mateo Blvd. NE plus 1 other metro location 880-9800 azuma-sushi-teppan-abq.com From flame-flipped teppan grill items to a substantial sushi selection, the menus at Azuma Sushi & Teppan have something for everyone. The green chile-infused New Mexico Roll and Filet Mignon Steak please palates daily and are perfect when washed down with an imported Japanese sake, soda, or beer.

B2B BISTRONOMY

3118 Central Ave. SE 262-2222, bistronomyb2b.com Highlighting all-local ingredients (including New Mexico beef and Hatch green chile), B2B serves up a wide variety of tasty burgers—including plenty of veggie options.

BACKSTREET GRILL

1919 Old Town Rd. NW 842-5434, backstreetgrillot.com/home Originally a test outlet for local palates in a tourist mecca (Old Town), word spread fast about the Baja-inspired tacos and creative New Mexicanpeppered dishes (check out the gumbo). This locale is expansive, great for families, and the patio hosts music and dancing on weekends.

BARELAS COFFEE HOUSE

PHOTO BY MICHAEL JACOBS/ATM

Though simple in terms of raw ingredients—depending on the recipe, they tend to include milk, eggs, sugar, salt, and maybe flour, with a sprinkling of cinnamon—natillas can be tricky to prepare, demanding a careful hand and nearconstant motion. That’s why Martinez leaves making them in the capable hands of her chef, Jose Avila, who’s been lending his skills to the Eloy’s kitchen for nearly three decades. —ZB

1502 4th St. SW, 843-7577 This legendary neighborhood restaurant serves New Mexican dishes from the Gonzales family cookbook: menudo, posole, chicharrone burritos, huevos rancheros, all smothered with its famous red or green chile.

BASIL LEAF VIETNAMESE RESTAURANT $$

1225 Eubank Blvd. NE 323-2594, basilleaf.us Sure, Albuquerque offers a variety of Vietnamese eateries, but Basil Leaf elevates the everyday with healthy and fragrant versions of traditional noodle and soup selections. They’ll even modify for any dietary desire. Celiacs and vegans, rejoice!

BEN MICHAEL’S RESTAURANT

2404 Pueblo Bonito Ct. NW, 267-6827 The food at Ben Michael’s is fresh, preservative-free and takes its roots from the owner’s family’s New Mexican recipes. Try the salmon or the steak served with a side of calabacitas, papas, and sautéed mushrooms.

BENNY’S MEXICAN KITCHEN

1675 Bosque Farms Blvd. 869-2210 Since 1972, Benny’s has obliged countless stomachs with delicious New Mexican treats, which include red-chile smothered enchiladas and deep-fried burritos. Don’t let the Benny Burger—a doublemeat, double-cheese beauty—intimidate you. And, don’t forget to save room for that vanilla ice-cream shake.

BLACK BIRD SALOON

28 Main St., Cerillos, 438-1821, blackbirdsaloon.com Black Bird Saloon is not just a popular Northern New Mexico eatery (located in Cerillos, NM), it’s also a time warp back through the building’s long and varied history. Items like the Miner’s Hand Warmer Breakfast Burrito or the Tumbleweed Salad stick out like a turquoise on a tourist.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

BLACK MESA COFFEE COMPANY

Albuquerque International Sunport 220 Sunport Blvd. SE, 842-4305 With two Sunport locations, flight delays are easier when you’re close to Black Mesa. The house coffee and vanilla latte are sure to perk you up pre-flight. The made-to-order turkey sandwich will fill you up far more reliably than the bag of pretzels you’ll get on the plane. Baked goods, including the popular banana bread, are made in-house daily. Five menu items, including brownies and cookies, are glutenfree.

BLADES’ BISTRO

$$$

221 NM Hwy. 165, Ste L, Placitas 771-0695, bladesbistro.com Owner and chef Kevin Bladergroen’s restaurant offers a culinary journey from his 30-plus years of experience in restaurants across the country and Europe, serving up steak and seafood with a twist.

BLAKE’S LOTABURGER

3806 Montgomery Blvd. NE plus 30 other metro locations 883-7615, lotaburger.com Blake’s became an Albuquerque establishment more than 30 years ago, and almost immediately garnered kudos for its out-of-this-world green chile cheeseburgers (the restaurant has since scored spots on National Geographic’s “top hamburgers in the nation” list and Albuquerque The Magazine’s Best of the City list). Everything is made from scratch as soon as it’s ordered—and not a second before.!

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BITES BOCADILLOS $

200 Lomas Blvd. NW, Suite 110 243-3995, bocadillos505.com Slow-roasted meats are the highlight of the Food Network “Chopped” winner, Marie Yniguez. Open for breakfast, lunch, or dinner on Wednesdays– Saturdays, pop in for a burrito or sandwich filled to the brim with pork, chicken, turkey or corned beef.

BOSQUE BREWING CO.

106 Girard Blvd. SE, B, plus 1 other location 508-5967, bosquebrewing.com Another favorite on the ever-growing ABQ brewery scene, Bosque Brewing Co. is the product of three NMSU grads’ love for brew. With 10-12 of Bosque’s own sudsy creations on tap every day, the brewery is teeming with options to pair with seasoned fries, daily specials, or an array of other appetizers, soups, salads, and sandwiches.

CAFE 6855

6855 4th St. NW, 890-9150 cafe6855.com A sister restaurant to Vernon’s Speakeasy, Café 6855 has gourmet dishes, expertly prepared and served in an elegant atmosphere. The menu is populated with gourmet sandwiches, salads, and cafe specialties that redeploy Vernon’s ingredients to thrilling effect.

CAFÉ BELLA COFFEE

2115 Golf Course Rd. SE 306-6974, cafebellacoffee.com With made-to-order panini and tasty salads filled with the freshest seasonal ingredients, this restaurant’s farm-to-table concept is a smart—and delicious—one.

CAFÉ CUBANO

2216 Central Ave. SE 262-2216, brickyardpizza.com Three very important pizza points rule supreme here: quantity, quality, and value. Enjoy handtossed, homemade pizza with fresh sauce in a spicand-span, laid-back atmosphere.

At Laru Ni Hati Salon 3413 Central Ave. NE 255-1575, larunihati.com Who would guess that an upscale hair salon such as Laru Ni Hati would also be home to delicious Cuban food—platanos, Cuban sandwiches, dirty rice, and even espresso and hand-rolled cigars?

BRIXENS $$$

CAFÉ LAUREL

BRICKYARD PIZZA

400 Central Ave. SW 242-2400, brixens.com A creative spin on American bar fare inspired by New Mexican culture, the restaurant serves 99 bottles of beer, literally on the wall, and a range of food items. Brixens has many unique qualities, but a couple notable qualities include their all-day happy hour on Sundays and 3-6pm daily.

1433 Central Ave. NW 259-2331, cafe-laurel.weebly.com The casual American café, open for breakfast and lunch, serves soups, sandwiches, burgers, salads, New Mexican favorites, and breakfast items in a bright airy atmosphere complete with local beers on tap. Peruse the daily selection of sweets and the full coffee bar for dessert (or breakfast).

BUDAI GOURMET CHINESE

CAFÉ LUSH

6300 San Mateo Blvd. NE, Suite H-1 797-7898, budaigourmet.com The menu features specialties from different regions of China and Taiwan, all painstakingly prepared by chef Hsia Fang. The Crispy Flounder Filet is sure to please diners from both the East and the West. The Mini Steamed Pork Buns shouldn’t be missed.

700 Tijeras Ave. NW 508-0164, cafelushabq.com Located on a quiet neighborhood corner, this café is perfect for a nice brunch or lunch and your wallet will not be hurt after your visit. The menu is glutenconscious, vegetarian-friendly and has some of the best gluten-free red chile in town.

BURGER BOY

230 Louisiana Blvd. SE, Ste A 232-6764, labarenrestaurant.com The pho and spring rolls have a die-hard following of Kirtland Airforce Base employees. Located across the parking lot from Talin Market, experience an extensive menu of traditional Vietnamese cuisine inside this dine-in and takeout eatery.

12023 New Mexico 14, 281-3949 burgerboynm.com Everything in this tried-and-true staple is made from scratch: enchiladas, breakfast burritos, tacos and burgers (of course!). Fans are especially enamored with the green chile cheeseburger.

THE BURRITO LADY

938 Eubank Blvd. NE, 271-2268 The Burrito Lady—otherwise known as Consuelo Flores—cooks every one of her huge burritos herself, made-to-order. That means you should be prepared to wait (the line here can often go out the door). It’s worth it—ask for your burrito smothered if you want to really heat things up.

BURRITOS ALINSTANTE

2101 Broadway Blvd. SE plus 5 other metro locations 242-0966, burritosalinstante.com A paradise for anyone who loves wrapping tasty things (chicharrones, carne adovada, bacon, cheese, potatoes—you get the picture) up inside of locally made tortillas, this operation maintains a half dozen storefronts between Belen and Albuquerque.

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LA BAREN RESTAURANT

CAKE FETISH

2665 Louisiana Blvd. NE 883-0670, cakefetish.com Cake Fetish specializes in baker’s cups filled with heaven, such as the Sleepless in Albuquerque (chocolate cake with mocha French buttercream frosting) and the Inside-Out German Chocolate Cake (coconut and pecans and crowned with chocolate French buttercream).

CAMPO AT LOS POBLANOS

$$$

4803 Rio Grande Blvd. NW 344-9297, lospoblanos.com Beautifully situated in the heart of Los Ranchos, Campo is the newly renovated and reimagined fine dining establishment at Los Poblanos. A top-of-theline menu mixes with fresh ingredients from the Los Poblanos Farm and a quiet, rustic atmosphere to make for one of the city’s best dining experiences.

CANVAS ARTISTRY

CASA DE BENAVIDEZ

CASA TACO

3120 Central Ave. SE 639-5214, canvas-artistry.com Specializing in international street food with a local twist, expect seasonally rotating artsy fare made with local produce, daily and weekly specials, and art to boot. A great late-night spot with live spinning DJs featuring different genres each night. 8032 4th St. NW, 898-3311 casadebenavidez.com One of the original New Mexican eateries in the North Valley, this expansive property boasts a lush patio, fabled margaritas and authentic eats, including a trademark on the sopaipilla burger. 5801 Academy Rd. NE plus 1 other metro location 821-8226, casa-taco.com Both Casa Taco locations offer a window into owner John Pecherski’s signature take on the U.S. Southwest—a strange place where you could picture a classic John Wayne character lingering over a plate of Jamaican jerk chicken and Yucatan pork tacos. Casa Taco defies expectations.

CECILIA’S CAFÉ

CENTRAL GRILL & COFFEE HOUSE

230 6th St. SW, 243-7070 Recognized on the Food Network’s “Diners, DriveIns & Dives,” and ranked No. 45 on the Travel Channel’s “101 Tastiest Places to Chow Down,” Cecilia’s Café offers tasty New Mexican treats, such as their Fireman’s Burrito or homemade chicharrones in a cozy atmosphere. 2056 Central Ave. SW 554-1424, centralgrillandcoffeehouse.com This local favorite on Route 66, adjacent to Old Town, offers a bevy of breakfast and lunch options that will comfort your belly and your wallet. Here, you’ll find traditional New Mexican favorites, serious sammies, and solid caffeine with a staff famous for their classic Southwestern hospitality.

CERVANTES NEW MEXICAN RESTAURANT $$

5801 Gibson Blvd. SE 262-2253, cervantesabq.com Old-world style meets traditional New Mexican fare at this family-owned restaurant. Go for the madefrom-scratch chile rellenos, tamales, and carne adovada.

CESAR’S MEXICAN & GREEK

CHEBA HUT

5300 Lomas Blvd. NE 256-8017, cesarsmexicanandgreek.com Both the drive-thru and the dining room at Cesar’s are open 24 hours a day, seven days a week. On the Mexican menu, try the No. 15, a chile rellenos plate. Popular Greek items include the No. 64 Gyros sandwich and the No. 78 Chicken pita sandwich. 115 Harvard Dr. SE plus 1 other metro location 232-2432, chebahut.com Located next to UNM, Cheba Hut serves up toasted subs made from quality ingredients. Try sandwiches loaded with everything from guacamole, olives, mushrooms, cheeses, meats and much more.

CHEESE AND COFFEE

2679 Louisiana Blvd. NE plus 1 other metro location 883-1226, cheeseandcoffee.com There’s more than just cheese and coffee here— think homemade soups, sandwiches, salads and specials. At lunch, the line often goes out the door, so it’s worth getting there early.

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CHEZ AXEL

$$$

6209 Montgomery Blvd. NE 881-8104, chezaxelrestaurant.com At Chez Axel, classical music is played at dinner Tuesday through Saturday, and the food has a decidedly French twist: cassoulet, trout amandine, chocolate mousse, and authentic French onion soup. Reservations are recommended.

CHOCGLITZ & CREAM

CHRISTY MAE’S RESTAURANT

10660 Unser Blvd. NW 898-4589, chocglitzandcream.com Certified fair-trade chocolate and a chocolatier with 45 years of experience means you’ll find some of the best sweet-tooth satisfying offerings (including ice cream flavors such as raspberry red chile and Mexican coffee). 1400 San Pedro Dr. NE 255-4740, christymaes.com “Hearty” and “homestyle” are the key words here, a hands-down favorite of early-dinner lovers. Oldfashioned staples are the standards, so look for chicken salad, potpies, country-fried steak with homemade mashed potatoes, and beef stew.

CHURCH STREET CAFÉ

2111 Church St. NW 247-8522, churchstreetcafe.com Calling the oldest residence in Albuquerque its home, this café serves up favorites ranging from natillas to margaritas. They also sell their own bottled salsa and cookbooks with recipes from the restaurant.

CINNAMON SUGAR & SPICE CAFÉ

COCINA AZUL

CODA BAKERY

CONCHITA’S CAFÉ

5809 Juan Tabo Blvd. NE plus 1 other metro location 492-2119, cinnamoncafeabq.com Featuring breakfast and lunch options, endless baked goodies, friendly staff and regular cooking classes, this place puts the “everything nice” in the well-worn phrase. 4243 Montgomery Blvd. NE plus 2 other metro locations 831-2600, cocinaazul.com The newest location of the Old Town favorite serves up the same tried and true home-cooked recipes you’ve come to love. Don’t miss location specific specials and local brews amid New Mexican staples. 230 Louisiana Blvd. SE, Ste C, 232-0085 Wrap your hands around one of Coda Bakery’s unique, Vietnamese-inspired sandwiches. Beyond its popular lineup of sammies, Coda Bakery also puts a distinctive twist on Vietnamese street food, using from-scratch recipes, including the bread, its deli meats, and its desserts. 400 Gold Ave. SW, Ste 119 339-6774, conchitascafe.com What began as the food truck, Conchita’s Creations became a downtown café with breakfast, sandwiches, and salads. New Mexican favorites shine here, just like abuela made them—including tacos, Frito pie, and burritos.

CORN MAIDEN

$$$

1300 Tuyuna Trail, 771-6060 tamaya.hyatt.com For a special dinner or celebration, look no further. Boasting a view of the Sandia Mountains, this restaurant will leave you breathless as you enjoy three-course meals with sweet potato granny smith apple soup, lavender salted shrimp or the classic crème brulee.

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BITES

CHILE RELLENOS, STRIPPED

Hailing from the east-central Mexican city of Puebla, the chile relleno has become a renowned staple of Latin American cuisine, available at virtually every respectable Mexican and New Mexican-style restaurant you can name. A rich, flavorful dish—a mild cheese contrasting against the sharp bite of a stuffed chile—rellenos usually come drenched in an egg batter. At El Patron, however, they present a slightly different take on rellenos, serving up a naked variety that still packs plenty of flavor, just with a lighter caloric punch.

PHOTO BY MICHAEL JACOBSATM

Made fresh in-house, El Patron’s Naked Rellenos are crafted from Hatch green chiles, stuffed with jalapeno jack cheese, and slathered in your choice of sauce—red, green, or El Patron’s unique serrano cream sauce. Guests especially invested in healthy eating can substitute calabacitas for rice. “They’re popular all year round,” says El Patron co-owner Nadine Daskalos. “But they’re really popular in summer, when people are feeling a bit more health conscious.” —ZB El Patron 8100 Wyoming Blvd NE (plus 1 other location) 797-3311 elpatronabq.com

CORRALES BISTRO BREWERY

4908 Corrales Rd. NW 897-1036 cbbistro.com Brews from all over the region make this Corrales bistro a must-visit for the affordable fare, killer atmosphere, and music seven days a week.

THE COUNTY LINE BBQ

9600 Tramway Blvd. NE 856-7477 countyline.com It doesn’t take long for the barbecue to arrive at your dinner table, whether it’s wood-burning oven cooked and slow-roasted brisket, ribs, or sausage. Throw in the Rib King Platter, green-chile stuffed pork loin, live music, and two stepping, and at The County Line, everybody wins.

CRACKIN’ CRAB

2100 Louisiana Blvd. NE plus 2 other metro locations 433-4611, crackincrababq.com Their headline seafood boils are super customizable, allowing you to choose from a trio of house combinations or mix and match your own selection of crab, lobster, mussels, scallops, clams, or shrimp by the pound.

CRAVIN’ COOKIES AND MORE

10420 4th St. NW 298-2597 cravincookiesandmore.com Serving up specialty cookies, muffins, breads, pies, and pretty much any dessert you can dream of, Cravin’ Cookies and More offers dine-in and to go orders to satisfy any sweet tooth, with coffee and hot tea to match.

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Naked Rellenos, $15.50

CRAZY FISH SUSHI BAR AND RESTAURANT

3015 Central Ave. NE 232-3474 crazyfishabq.com Tasty, fresh sushi and sashimi await you in this sleek Central Avenue restaurant, along with kitchenmade favorites such as tempura and crispy chicken.

THE CROWN ROOM

$$$$

145 Louisiana Blvd. NE 767-7171 abqdowns.com/crown-room Perhaps Albuquerque’s best-kept fine dining secret, this gem is tucked away in the newly remodeled Downs Casino. With an incredible selection of liquors and wines, gourmet dishes, tableside Bananas Foster, and Dom Pérignon palate cleansers, this special occasion hideout is hard to beat, anywhere in the 505.

CURRY LEAF

6910-C Montgomery Blvd. NE 881-3663, curryleafrestaurant.us Curry Leaf is the only restaurant in New Mexico to offer both North and South India cuisine. This means that, while you can get familiar favorites like tandoori chicken, you can also explore the world of chicken chettinad and dosas—a type of crepe made with fermented lentil and rice flour, filled with stuffing like potato, spiced vegetables, or ground lamb.

THE DAILY GRIND

4360a Cutler Ave. NE 883-8310, dailygrindabq.net This family-friendly restaurant serves breakfast and lunch, including huevos rancheros and a huge assortment of baked goods. On Friday and Saturday, look for spontaneous specials, such as stuffed French toast or steak and eggs.

DELICIAS CAFÉ

DG’S DELI

6001 San Mateo Blvd. NE, 830-6561 Named after the city in Chihuahua, Mexico, Delicias delivers traditional fare of the region, like caldo de res (beef stew), gorditas, carnitas, flautas, and horchata. 1418 Dr Martin Luther King Jr Ave. NE 247-3354, dgsdeli.com With 31 cold sandwich options and a wide variety of grilled hot sandwiches—ranging in size from mini to jumbo—there’s something for everyone here. Try the Green Chile Philly or the Lobo Club.

D.H. LESCOMBES WINERY & BISTRO $$

901 Rio Grande Blvd. NW 243-9916, lescombeswinery.com With generations of experience in winemaking coursing through this North Valley staple’s doors, D.H. Lescombes Winery & Bistro specializes in pairing wine with its expertly crafted and entirely house-made menu, with a local twist. Themed events and giving back to its community are big parts of this eatery’s success, not to mention popular dishes such as its Chicken Picado, Mac and Cheese Bites, and Ghirardelli Port Brownie.

DION’S $

6308 Fourth St. NW plus 14 other metro locations 345-4900, dionspizza.com Launched in 1978, Dion’s aims to keep your wallet and tummy full with build-your-own pizzas, gourmet pizzas, slices, salads, and subs. The ranch and Greek dressings are homemade from secret recipes, and everything on the menu is tried and true.

WWW.ABQTHEMAG.COM | MAY 2021

DOG HOUSE DRIVE IN

DONUT MART

1216 Central Ave. SW, 243-1019 An ABQ landmark since the 1940s, the eat-inyour-car Dog House serves grilled footlongs and halflongs topped with red chile, cheese, onions, and more. Enjoy your dog with a side of chili-cheese fries and a thick shake. 4501 Montgomery Blvd. NE plus 1 other metro location 292-6278, donutmartusa.com Multiple locations sprinkled around town means a donut lover can always get a sweet fix. Find apple strudels, piñon coffee, green chile bialys, croissants, muffins, and even a Peanut Butter and Jelly donut.

DOWN N DIRTY SEAFOOD BOIL

6100 4th St. NW, 345-0595 Southern transplants who make their way to ABQ have a new spot for traditional seafood boil. From dry rub to a spicy, buttery fusion sauce, your tastebuds will dance with delight when you feast on this eatery’s collection of crawfish, rock shrimp, crab legs, and more.

DUGGAN’S $

227 Lead Ave. SE 312-7257, dugganscoffeeshop.com This breakfast and lunch spot serves up newsthemed entrees like the Journalist Salad and Fact Checker Green Chile Chicken Soup in an intimate setting. Cups are filled with locally roasted Trifecta coffee.

DURAN’S CENTRAL PHARMACY

1815 Central Ave. NW 247-4141, duransrx.com Where in the city can you get amazing huevos, kitschy printed dish towels, an emergency rubber chicken in a box, and a flu shot? There is only one answer, Duran’s Central Pharmacy.

EAST OCEAN CHINESE SEAFOOD RESTAURANT $$

3601 Carlisle Blvd. NE 889-9315, eastoceanalbq.com East Ocean Chinese Seafood Restaurant was the first of its kind in Albuquerque. Most dishes are served family style and are made fresh to order. Those looking for traditional Chinese dishes should try the Roast Duck. Seafood eaters will enjoy the Honey Crispy Walnut Shrimp.

EL BRUNO’S RESTAURANTE Y CANTINA

8806 4th St. NW, 897-0444, elbrunos.com El Bruno’s got its start in Cuba, NM, in 1975. At the Albuquerque location, the tried-and-true family recipes are still the focus of the menu. The Ceviche, Pollo Adovo, and the Deep Fried Spinach are a few items guests can look forward to.

EL CAMINO DINING ROOM

EL COTORRO

6800 4th St. NW, 344-0448 Those with a bottomless appetite might meet their match with any of El Camino’s breakfast burrito options. These plate-sized behemoths are filled with eggs, hashbrowns or home-fries, and your choice of meat, then smothered in red or green chile. 111 Carlisle Blvd. NE 503-6202, elcotorroabq.com Made to order gourmet tacos are on full display among classic Mexican street food like elotes and ceviche. A full salsa bar lets you spice up your meat, fish, vegetarian, or vegan tacos. Taco Tuesdays feature $2 tacos and bottled Mexican beers.

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BITES EL PATIO DE ALBUQUERQUE

142 Harvard Dr. SE plus 1 other metro location 268-4245, elpatioabq.com A UNM favorite since 1977, this family-owned restaurant uses local ingredients and makes everything fresh daily in small batches. The #10 Green Chicken Enchiladas have won rave reviews for years, as have the tasty salsa and pillow-soft sopaipillas.

EL PATRON

10551 Montgomery Blvd. NE plus 1 other metro location 275-0223, elpatronabq.com A customer favorite, El Patron’s menu includes dishes such as mouthwatering tacos, enchiladas, chile rellenos, and housemade chips. Wash them down with a tasty margarita.

EL PINTO

$$$

10500 4th St. NW, 898-1771, elpinto.com Food and atmosphere go hand-in-hand at this Duke City staple, ensuring an unforgettable experience. Enjoy fresh salsa, enchiladas, burritos, carne adovada, and many more New Mexican dishes while sipping a margarita on one of the many beautiful patios. Reservations are recommended.

EL SABOR DE JUAREZ

3527 Gibson Blvd. SE, 265-3338 Its name means “the flavor of Juarez,” and since 1980, this restaurant has served just that. Try the family recipes for menudo and carne desebrada (shredded roast beef sautéed with jalapeño, tomato, and onions).

EL SARAPE

3248 Isleta Blvd. SW, elsarapeabq.com Specializing in authentic food from all regions of Mexico, you can count on dishes such as nopalitos (cactus sautéed with onions, tomatoes, and garlic), fresh salsa, burritos, chile rellenos, and seafood specials with shrimp, oysters, calamari, and fish.

ELOY’S NEW MEXICAN RESTAURANT $

1508 Wyoming Blvd. NE, 293-6018 Opening 36 years ago, Eloy’s New Mexican Restaurant’s claim to fame is their consistent food and service, offering the same recipes that made them famous all those years ago. Try the No. 1 Eloy’s Deluxe Dinner, with a little bit of everything.

EMBER’S STEAK & SEAFOOD

$$$

11000 Broadway Blvd. SE 244-8288, isleta.com Whether you are dining inside or al fresco on the rooftop patio, Ember’s boasts some of Albuquerque’s most beautiful 180-degree views of the Bosque, making for the perfect setting to catch the sunset next to the warmth of the glowing fire pits.

FANO BREAD COMPANY

4605 McLeod Rd, NE 884-5555, fanobread.com For more than 16 years, Fano has made the freshest bread in the city. Whether it’s the rustic loaf, the green chile cheese bread or raisin cinnamon bread, you’ll think you’re touring the streets of Italy with each bite.

FAN TANG

3523 Central Ave. NE 266-3566, fan-tang.com With authentic family recipes that include coffee chicken (rubbed in Satellite coffee, then stir-fried with flavorful sauce) and creative additions like soul dumplings (made with tofu, kimchi, and cashew pesto), this spot is sure to satisfy.

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FAREAST FUZION SUSHI BAR & LOUNGE

FORQUE KITCHEN AND BAR

5901 Central Ave. NE, 255-2910 The sushi is served aplenty, but those who shy from raw fish can flirt with some Thai or Chinese cuisine. This might be one of the only places where a “Heart-Attack”—a sushi roll with deep-fried spicy tuna, jalapeños, mushrooms, and cream cheese—is a good thing.

330 Tijeras Ave. NW 842-1234, albuquerque.hyatt.com Forque’s multi-level, tastefully decorated dining room features floor-to-ceiling windows and makes it easy to forget you’re dining at a Downtown hotel. The elegant presentation extends to the regional cuisine, which is prepared in the restaurant’s open kitchen by executive chef Eli White and his staff.

FARINA ALTO PIZZERIA & WINE BAR $$

FORK & FIG

10721 Montgomery Blvd. NE 298-0035, farinaalto.com The Northeast Heights version of Farina offers the same urban atmosphere as the East Downtown (EDo) Farina, minus the elbow-to-elbow seating. Alto offers every pizza on the EDo menu, such as the Formaggio di Capra and the Carne, but includes unique dishes—Eggplant Parmesan Napoleon and Oven-Roasted Chicken Wings. Alto’s wine room is stocked with more than 300 bottles of wine.

FARINA PIZZERIA

510 Central Ave. SE 243-0130, farinapizzeria.com Whether you like yours bianco or covered in carne, you’ll get a pie cooked to perfection at this relaxedbut-hip urban eatery.

FARM & TABLE

$$$

8917 4th St. NW 503-7124, farmandtablenm.com This North Valley eatery’s ever-changing menu features seasonal produce, which often comes from the restaurant’s own farm. If the produce doesn’t come from the farm, it’s sourced from a slew of local vendors. Enjoy grass-and-alfalfa-fed steaks and produce-focused dishes that use local kale, chard, okra, chile, and tomatoes.

THE FARMACY

3718 Central Ave. SE, 227-0330 The Farmacy takes the idea of organic and local ingredients, and presents them in a way that tastes like comfort. The Farmacy provides a tasty menu of eight breakfast items, as well as eight sandwiches for lunch.

FIESTA’S MEXICAN RESTAURANT AND CANTINA

4400 Carlisle Blvd. NE, 881-0478 Fiesta’s Restaurant & Cantina has been familyowned and operated since 1986, making it an Albuquerque go-to for quality New Mexican cuisine. With its family dining area, outdoor patio, lively bar and banquet room, Fiesta’s has something for everyone.

FLIX BREWHOUSE

3258 La Orilla Rd. NW, B-1 445-8500, flixbrewhouse.com Flix is a one-of-a-kind concept; a movie theater that serves full meals and an in-house brewed beer menu in its stadium-seating “dining rooms.” The dream is real, Albuquerque–you can catch the latest blockbuster in theaters while knocking back a pint and having dinner brought to you.

FLYING STAR CAFÉ

8001 Menaul Blvd. NE plus 5 other metro locations 293-6911, flyingstarcafe.com With handmade desserts to die for, artisan breads, and a menu filled with everything from eggs to enchiladas, the Flying Star offers plenty of options for every meal (and snack time) of the day.

6904 Menaul Blvd. NE, Ste C 881-5293, forkfig.com Upscale, but surprisingly down-home, Fork & Fig dishes offer up a streamlined menu of favorites, including burgers, sandwiches, and salads, with surprising artistry along the way. Sweet potato tots, anyone?

FOURTH AND ROMA CAFÉ

FRANK’S FAMOUS CHICKEN AND WAFFLES

500 4th St. NW, #106, 245-7662 Delicious chai, coffee, sandwiches, salads, and occasional East-Indian specials conveniently located in the old Bank of America building downtown.

400 Washington St. SE, 712-5109 franksfamouschickenandwaffles.com Owner and former Lobo basketball player Frank Willis wanted to give Albuquerque the soul food he had while growing up in Los Angeles. He fiddled with flavors, making sure they were perfect, before opening his restaurant to dish out favorites like chicken and waffles, fried pickles, mac ‘n cheese, and collard greens.

FRENCHISH $$$

3509 Central Ave. NE 433-5911, frenchish.com Envisioned as a casual neighborhood restaurant, frenchish’s menu draws inspiration from an eclectic mix of French and Midwestern US cuisines, with an active focus on clean, simple foods.

FRIENDS COFFEE & SANDWICH SHOP $

200 3rd St. NW 243-4801, fcass.com Every cup of coffee served at Friends Coffee & Sandwich Shop is from New Mexico Coffee Company, and a different flavor is showcased each day of the week. Local favorites such as the quesadilla and the Taco Burger are dependable lunch choices.

FRONTIER RESTAURANT

GARCIA’S KITCHEN

2400 Central Ave. SE 266-0550, frontierrestaurant.com Famous for its legendary Frontier Rolls, hot-offthe-iron tortillas, burgers, New Mexican favorites, hash browns, fresh-squeezed orange juice, and more, the Frontier is Albuquerque’s melting pot— it’s a guarantee you’ll see someone you know there. 2924 San Mateo NE plus 5 other metro locations 888-3488, garciaskitchen.com This Albuquerque institution serves up classic New Mexican dishes, from freshly made tortillas to an extensive burrito list. You’ll leave one of the multiple locations with a full belly and content heart.

GARDUÑO’S OF MEXICO RESTAURANT AND CANTINA $$ 2100 Louisian Blvd. NE plus 2 other metro locations 880-0055, gardunosrestaurants.com

Garduño’s consistently earns enthusiastic kudos for its mouthwatering enchiladas, burritos, salsa, and knockyour-socks-off margaritas. And, with three locations around town, you’re always near a fiesta.

WWW.ABQTHEMAG.COM | MAY 2021

BITES GECKO’S BAR AND TAPAS

5801 Academy Rd. NE 821-8291, geckosbar.com Plenty of tasty tapas—including Southwestern Krab Taquitos and Red Molé Grilled Sirloin Tacos—and hearty salads and sandwiches, too.

GINO’S NEW YORK STYLE PIZZA

3908 San Mateo Blvd. NE 883-6000, ginosnystylepizza.com With handmade lasagna and pizza dough, among other items, Gino’s New York Style Pizza shares family recipes with its customers. From the buttermilk ranch dressing to the Eggplant and Chicken Parmigianas, homemade cooking is not too far away.

GIOVANNI’S PIZZERIA

GOLDEN CROWN PANADERIA

HANNAH & NATE’S MARKET CAFÉ

4512 Corrales Rd, plus 1 other metro location 898-2370 Offering breakfast and lunch, Hannah & Nate’s is all about flavor—whether it’s the flavor of traditional New Mexican cuisine, cuisines from throughout the world or the family recipes served.

HELLO DELI

7600 Jefferson St. NE 797-3354, hellodeliabq.com Home to one of the most delicious breakfast burritos around, Hello Deli serves sandwiches and even Frontier’s sweet rolls.

HIBACHI ONE

3230 Coors Blvd. NE 839-0808, hibachioneabq.com In addition to their tableside teppanyaki service, Hibachi One visitors can take advantage of private rooms. Hibachi options like shrimp, scallops, and filet mignon are available wherever you’re sitting in the house, as is a full menu of sushi, sashimi, and rolls.

921 San Pedro Dr. SE, 255-1233 giovannispizzaalbuquerque.com Giovanni’s isn’t easy to spot at first, but once you’ve had a big slice of fold-in-half New York-style pie, you’ll never miss it again. Whether you like it covered in spinach, pesto and tomatoes, cheeseonly, no cheese at all, or plain pepperoni, you’re sure to find your pizza match. 1103 Mountain Rd. NW, 243-2424, goldencrown.biz Golden Crown Panaderia is known for taking creativity in baking to the next level. Try the original biscochitos or cappuccino, chocolate and sugarfree versions. Don’t miss out on homemade green chile bread, pizza, and creative bread sculptures.

GRASSBURGER $

5600 Coors Blvd. NW, Ste C3 plus 1 other metro location 361-2368, eatgrassburger.com There’s a lot that sets the burger joint apart— including their community involvement, their vegan and gluten-free burger options, and their commitment to a no-corn syrup menu.

GREENSIDE CAFÉ

$$$

12165 NM-14, Cedar Crest 286-2684, greenside.cafe This Cedar Crest café offers a casual family atmosphere with large portions of gourmet-quality food: French toast made with orange and vanilla batter, Turquoise Trail Trout, rich homemade ice cream, Monte Cristo sandwich with green chile.

THE GRILL ON SAN MATEO

3300 San Mateo Blvd. NE, 872-9772 A choice of mesquite-grilled chicken, rib eye, hot dogs, and burgers (beef and garden) accompany bottomless house-made chips and salsa, complete with sides like classic fries and fried zucchini, and fresh fixings are on a build-your-own basis offering a completely customizable burger.

THE GROVE CAFÉ AND MARKET

600 Central Ave. SE, Ste A 248-9800, thegrovecafemarket.com The brunch and lunch favorite is well-known for its exceptional dishes made from local and organic ingredients, and it now offers a newly expanded menu, with additions such as the French Ham & Cheese with d’affinois cheese, mostarda, and caper mustard sauce.

GYROS MEDITERRANEAN

106 Cornell Dr. SE, 255-4401, egyros.com Tried-and-true Greek recipes, such as traditional Kota Reganato (oven-roasted chicken with oregano, garlic and lemon), fresh Greek salads, Patates, and, of course, sweet baklava, served in a friendly, laidback collegial atmosphere.

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BITES HIGH POINT GRILL

9780 Coors Blvd. NW 312-8519, highpointgrill.com Those perpetually on the hunt for the perfect burger will find plenty to love at High Point. With a foundation of 100-percent Akaushi, American Prime Wagyu beef, the burgers at High Point Grill are some of the city’s most popular. Their Southwest burger, for instance, features a red chile crusted patty, extra hot local green chile and cheddar cheese.

HIGH NOON RESTAURANT AND SALOON

$$$

425 San Felipe St. NW 765-1455, highnoonrestaurant.com Located in a 300-year-old house in the heart of Old Town, High Noon has a menu stocked with New Mexican fare such as burritos and enchiladas, but you can also find baked brie and buffalo burgers here. Reservations are recommended.

HOLY BURGER

700 Central Ave. SE 242-2991, holyburgernm.com Originally a Route 66 diner with a carport, and later Bob’s Fish and Chips, Holy Burger now boasts some of the juiciest burgers in town, as well as one of the breeziest and most boppin’ patios in the city.

HORSE AND ANGEL TAVERN

5809 Juan Tabo Blvd. NE, 299-0225 Whether you want a simple sandwich for lunch, appetizers and a beer in the afternoon, or steak and enchiladas at midnight, this Heights tavern is the place to be any time of the day.

HOT PINK THAI

HOT TAMALES

HURRICANE’S CAFE

2626 San Pedro Dr. NE, 872-2296 For dine in or takeout, at lunchtime, you’ll get $1.50 off dishes over $10 and a free vegetable egg roll. Favorites include pumpkin curry, pad thai, and drunken noodles. Most dishes are customized with your choice of protein and spice level, from no chili at all to Thai hot. 1520 Rio Rancho Blvd. SE. Rio Rancho 962-0123, hottamalesnmrestaurant.com This Rio Rancho restaurant serves bona fide New Mexican with hand-blended red chile and fireroasted green chile: Green Chile Stew Omelet, Hot Tamale Bowl, and Fajitas are just a few of the spicy dishes. 4330 Lomas Blvd. NE, 255-4248 With Route 66 serving as the city’s heart, it’s always good to hop over to a good ol’ fashioned diner. Pick out a classic dish, such as pancakes or omelets from the lengthy breakfast menu, or chow down on a burger, enchilada, or chicken fried steak. Of course, you can take a stab at the hearty Disaster Burrito, but you’d better make plenty of room if that’s on your agenda.

I SCREAM ICE CREAM

2000 Carlisle Blvd. NE, 268-0139 The cozy dessert shop is filled with toys, gadgets, board games, and—oh yeah—34 flavors of ice cream and 28 different toppings. Each scoop comes with a free mix-in, and there are fresh mini doughnuts available on weekends.

IL VICINO

3403 Central Ave. NE plus 2 other metro locations 266-7855, ilvicino.com Using wood ovens to bake its thin-crust pizzas, Il Vicino (which means “The Neighbor”) also offers hearty calzones and award-winning brews from its own brewery.

INDIGO CROW CAFÉ

$$$

4515 Corrales Rd. 585-3061, indigocrowcafe.net This café is cozy, thanks to the fact that it’s housed in an old adobe building. When it’s cold, patrons warm up by the indoor fireplace; when it’s warm, they enjoy meals such as lobster ravioli, tarragon chicken salad, and New Mexico chicken fried steak under the stars on the outdoor patio. Reservations are recommended.

IRONWOOD KITCHEN

5740 Night Whisper Rd. NW, Ste 250 890-4488, ironwoodkitchen.com This family operation’s goal: to serve meals made with whole foods at affordable prices. Try the green chile cheeseburger, with freshly-ground chuck, topped with fresh vegetables and roasted green chile.

JAPANESE KITCHEN

$$$

6521 America’s Parkway plus 1 other metro location 884-8937, japanesekitchen.com Entertainment is the main course at this teppanyaki grill restaurant. The cooks, who are at your table, can be caught tossing shrimp into their pockets and creating to-die-for dishes from the classic teriyaki chicken, to seafood or steak, and everything in between.

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BITES

ENDLESS AGAVE

The thing about a good tequila is that there isn’t just one. It’s a good problem to have, and one that only intensifies as we step back and consider the wider world of agave spirits—mezcals, sotols, and tequila-like spirits that aren’t made within the right borders. For a tour of the wide world of agave spirits, you’ll be hard pressed to beat the selection available at Garduño’s in Hotel Albuquerque in Old Town. There, you’ll find a dizzying array of tequilas (blancos, reposados, and añejos), mezcals, and sotols. “Mezcal can be different varieties of agave, and the primary one is from Oaxaca,” explains Noemi Leon, Food and Beverage Manager at Hotel Albuquerque, who notes that most tequilas come from the blue weber agave plant. “Your sotols are also a different agave variant, but they’re going to have a lesser mouthfeel and lesser flavor profile, in a sense. People say that they’re cleaner tasting.”

Hotel Albuquerque 800 Rio Grande Blvd NW 222-8766 hotelabq.com/eat_drink/

JAVA JOE’S

Garduño’s of Mexico, Agave Spirit Flights, $17—$22

906 Park Ave. SW 765-1514, downtownjavajoes.com You’ll find all walks of life at this relaxing Downtown joint, enjoying freshly made sandwiches, breakfast burritos, green chile chicken melts, coffee drinks and more.

JC’S NEW YORK PIZZA DEPARTMENT $$

215 Central Ave. NW, Ste B 766-6973, jcnypd.com New York-style pizza, pasta, salads, and fully loaded pasta and calzone dishes, all in a laid-back lounge. During lunch hour, the line goes out the door.

JIMMY’S CAFÉ ON JEFFERSON

7007 Jefferson St. NE 341-2546 jimmyscafeonjefferson.com The menu here lists more than 100 items, most of them mouthwatering comfort foods: sandwiches, burgers, New Mexican dishes, handmade pizza, and breakfast served all day long.

JINJA BAR AND BISTRO

PHOTO BY DON JAMES/ATM

The choices here are truly vast, allowing you to trek through the production zones of Jalisco and Chihuahua and Oaxaca without ever leaving the Duke City. Names new and familiar abound—Don Julio, Clase Azul, Corzo, Roca Patrón—affording you a stellar opportunity for “spirited” exploration. —ZB

8900 Holly Ave. NE, B plus 1 other metro location 856-1413, jinjabistro.com Evoking a vintage ambiance, Jinja serves inspired and mouthwatering pan-Asian cuisine, such as Kung Pow Chicken (a Thai version of the Chinese favorite) and Home-Style Chicken Udon Wok Bowl.

JOE’S PASTA HOUSE

3201 Southern Blvd. SE 892-3333, joespastahouse.com A neighborhood Italian-American joint with an incredible dose of warmth and personality, Joe’s offers a terrific lunch buffet and an expansive dinner menu to please every palate in la mia famiglia: steaks, pasta, and some of the best cannelloni and tiramisu anywhere.

KABAB HOUSE: AUTHENTIC PERSIAN CUISINE $

301 Cornell Dr. SE 312-8949 Authentic, made-to-order Persian food is constantly sizzling on the grill here. The koobideh kabab is made with minced ground beef or ground chicken, onion, and house spices. Each dish is a healthy size and comes with soup, salad, and rice. Top everything off with a glass of delicious banana milk, or majoun, which is banana milk with almonds, walnuts, pistachios, and honey.

KAKTUS BREWING CO.

471 S Hill Rd, 818-7285, kaktusbrewery.com Tucked away from it all, Kaktus specializes in European-style pints, and a menu featuring pizzas and apps uniquely topped with game meats like elk, boar, bison, and duck. Special events on weekends abound.

KATHY’S CARRY OUT

823 Isleta Blvd. SW, 873-3472 This carry out has been a South Valley favorite for 38 years. Look for the chicharron burrito with egg, fresh hand-cut fries, and the daily special—you just might land on a seems-too-good-to-be-true deal, such as three tacos for $3.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

KATRINAH’S EAST MOUNTAIN GRILL $$

150 State Rd. 344 A 281-9111, eastmountaingrill.com This contemporary diner specializes in homemade dishes, such as gyros, hand-cut steaks and burgers, and the best-selling Southern Salad (with fried green beans, bacon, cheddar cheese, tomato, and fried or grilled chicken or steak).

KIMO’S HAWAIIAN BBQ

KOLACHE FACTORY

LA QUICHE PARISIENNE BISTRO

3239 Girard Blvd. NE, 582-2797 kimosabq.com Hawaii comes home. What began as a food truck is now a brick-and-mortar location also. Try freshfrom-the-isles Kalua Pork and Huli Huli Chicken plates served with sides like steamed cabbage, rice, and macaroni salad. 8001 Wyoming Blvd. NE, Ste B3 856-3430, locations.kolachefactory.com The Kolache Factory franchise out of Texas focuses on Czech style Kolaches that were traditionally a warm, semi-sweet pastry filled with sausage, cheese, or fruit and originated in Eastern Europe dating as far back as the 1700s. 5850 Eubank Blvd. NE, Ste 17 242-2808, laquicheparisiennebistro.com Long considered an authentic French staple of downtown ABQ, La Quiche has comfortably settled into the Heights and the baked goods will comfort your lazy weekend brunch cravings with true Parisian cuisine from the mainland.

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BITES LA REFORMA

8900 San Mateo Blvd. NE, Ste I 717-1361, lareformabrewery.com On the taco front, La Reforma is virtually unimpeachable, offering options like braised pork shoulder carnitas, tempura-battered white fish pescado, and rotisserie-broiled al pastor for carnivores, along with tempura-battered avocado (aguacate) for those looking for something plantbased.

LA SALITA

1950 Juan Tabo Blvd. NE 299-9968, lasalita.com The name may mean “little room,” but this New Mexican restaurant always has a full house. The chile rellenos, chile con queso, sopaipillas, and shredded beef burrito (a Wednesday special) have earned loyal customers for 37 years.

LAGUNA BURGER

THE LAST CALL

2400 12th St. NW plus 2 other metro locations 352-8282, thelagunaburger.com Every half-pound burger is made fresh upon ordering, topped with Hatch green chile, and slipped on a butter-toasted bun made specifically for Laguna Burger by Sara Lee. Also on the menu: freshly-cut fries, foot-long chile cheese dogs, and zingy breakfast burritos. 6261 Riverside Plaza Ln. NW, Ste A1 717-1207, lastcallabq.com This late-night eatery specializes in freshly-made Baja Mexican street cuisine (think: carne asada fries). If you’re lucky, you just might run into the “Taco Box” while out on the town: a mobile extension of the restaurant that brings the food to you.

LAVA ROCK BREWING COMPANY $$ 2220 Unser Blvd. NE 836-1022 lavarockbrewpub.com

The casual brewpub on Unser currently has 7 of their own beers available on tap, with several other local guest taps as well. Standard bar fare gets gussied up here, like the housemade hot sauces on the wings and the fries loaded with green chile and queso.

LAZY LIZARD GRILL

12480 North Hwy. 14, Sandia Park 281-9122, lazylizardgrill.com From the King Cobra Pizza and made-fromscratch Jalapeño Poppers to their impressive selection of microbrews, the Lazy Lizard Grill has customers always coming back for more— and has the food and atmosphere to back it up.

LE BISTRO VIETNAMESE RESTAURANT

1313 San Pedro Dr. NE, 266-6118 Le Bistro Vietnamese Restaurant is just as much a bakery as it is a restaurant, specializing in traditional Vietnamese cuisine.

LE CHANTILLY FINE PASTRIES

8216 Menaul Blvd. NE 293-7057, lechantillybakery.com This French-style bakery features breakfast pastries, muffins, strudel, cookies, and tarts—not to mention delicious quiche, croissants, sandwiches and cakes. Try homemade soups such as creamy chicken and artichoke, then satisfy your sweet tooth with a tower of chocolate decadence.

LE TROQUET

228 Gold Ave. SW 508-1166 www.abqfrenchrestaurant.com The Parisian bistro, open for lunch or dinner, offers classically simple French dishes made by Chef Jean Pierre Gozard. From Boeuf Bourguignon to quiche and delectable desserts, expect a tres bien atmosphere with a comprehensive wine list.

LEVEL 5 AT HOTEL CHACO

$$$

THE LIBRARY BAR & GRILL

2000 Bellamah Ave. NW 318-3998, hotelchaco.com The food here needs be good, because first and foremost, it competes with the view. Like the name implies, Level 5 sits on the 5th floor of Hotel Chaco and offers a near-360 degree view of the city. 312 Central Ave. SW 242-2992, library-abq.com Featuring more than a great party, the Library offers drink specials and half-priced appetizers during happy hour, as well as salads, hamburgers, sandwiches, wraps, and specialty items.

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BITES LIMONATA ITALIAN STREET CAFÉ

3222 Silver Ave. SE 266-0607, limonatanobhill.com Channel your inner Italian at this street foodinspired café, where the breakfast and lunch menus feature perfect pastries, craveable cappuccino and trattoria-inspired lunches. The chef makes every dish from scratch and insists that everything about the restaurant, from the menu to the atmosphere, be done just as it would in Italy.

LINDY’S DINER

MAGOKORO $$ 5614 Menaul Blvd. NE 830-2061, magokoroabq.com

Magakoro pushes well beyond the bounds of ramen and sushi, treating visitors to a thrilling selection of flavors. They’ve also cultivated a reputation for elevating the bento box—commonly available at Japanese-inspired restaurants throughout Albuquerque—into a sensorial cultural experience.

500 Central Ave. SW 242-2582, lindysdinerabq.com Lindy’s is a neighborhood joint, through and through. The sort of place where, even if they don’t know your name, you’ll feel like they do anyway. The owners recommend the Ultimate Burger for that classic American diner experience.

LITTLE BEAR COFFEE

LOS COMPADRES RESTAURANT

MANZANO GRILLE AT THE CANYON CLUB AT FOUR HILLS $$ 911 Four Hills Rd. SE 299-9555, canyonclubgolf.com

This newly remodeled property was rejuvenated thanks to its own club members, and now boasts modern décor, floor-to-ceiling windows, and a relaxed and inviting atmosphere. Members can enjoy creative dishes like Pork Alexander, New Mexico Eggs Benedict with green chile Hollandaise sauce, or the Turkey Lurkey, including green chile and Pepper Jack cheese in the dining room or al fresco on its large, shaded patio overlooking the mountain vistas. Dining-only memberships available.

2632 Pennsylvania St. NE 917-8902, littlebearcoffeeco.com Located near Uptown, Little Bear is not just serving up quality brew, but also providing an outpost for the neighborhood and coffee community. 2437 Central Ave. NW 452-8091, compadresabq.com Family recipes like the No. 16 Taco Plate, tacos with carne y papas (beef and potatoes) and the restaurant’s Menudo, have kept locals coming back for more than 15 years.

LOS CUATES

LOYOLA’S FAMILY RESTAURANT

8700 Menual Blvd. NE plus 2 other metro locations 237-2800, loscuatesrestaurants.com Popular since it opened over 25 years ago, Los Cuates serves its own ancho-chile salsa and tons of delicious New Mexican dishes in humongous portions. 4500 Central Ave. SE, 268-6478 loyolasfamilyrestaurant.com You’ll find both American and New Mexican goodies here, from fried chicken, roast beef and sandwiches to tasty local favorites such as burritos and posole.

LUIGI’S RISTORANTE AND PIZZERIA $$

6225 4th St. NW 343-0466, luigisitalianfood.com Enjoy more than 250 made-from-scratch Italian dishes, including pizza, chicken Florentine, spaghetti and meatballs, and green chile chicken lasagna.

M’TUCCI’S ITALIAN

6001 Winter Haven Rd. NW plus 2 other metro locations 503-7327, mtuccis.com The menu at the Westside’s authentic Italian staple features refined comfort food classics, from meatball marinara to pot roast. Other menu items are crafted from choice Berkshire pigs that the eatery imports from northern Iowa and southern Minnesota farms. In fact, a unique pork dish is incorporated into a featured dinner special every night. Wash down your pasta, pizza, or salad with a carefully crafted cocktail from the bar.

MAC’S STEAK IN THE ROUGH

4515 Menaul Blvd. NE plus 1 other metro location, 888-3611, macsnm.com Taquitas, onion rings, guacamole salad, and an original “steak in the rough”—slivers of beef served with French fries, coleslaw, a roll, catsup, and a fresh green scallion… these are just a few of the reasons Mac’s has been in business for so many years.

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BITES

HIGH SEAS NACHOS

One of the best things about nachos is their endless flexibility. You can make them with just about anything. That doesn’t mean that some ways of making them aren’t better than others, however. For our money, one of the best versions around comes from Mariscos Altamar, where they serve nachos topped not with a standard terrestrial protein like beef or chicken, but with fresh ceviche. “My brother—he’s actually the foodie in the family—and he follows a food truck in L.A.,” says Mariscos Altamar coowner Hector Hernandez. “They have ceviche nachos, but they make theirs with Doritos and nacho cheese. When my brother flew out there just to try the nachos—’research and development’, we like to call it—he thought they went well, but he’s like, ‘dude, they would taste so much better with Tostitos.’ And that’s what we make them with.”

Mariscos Altamar 1517 Coors Blvd NW 831-1496 mariscosaltamarabq.com

Ceviche Nachos, $16,95

MARIO’S PIZZA

MARISCOS ALTAMAR

2401 San Pedro NE plus 3 other metro locations 883-4414, mariospizzaabq.com Gourmet pizzas, big bowls of pasta, custom calzones and New York-style sandwiches are the norm at this tasty Italian eatery. 1517 Coors Blvd. NW plus 1 other metro location 831-1496, mariscosaltamarabq.com With live music on the weekends, colorful murals, and authentic Mexican seafood dishes such as tostada de ceviche with shrimp, fish, and snow crab, dining at Mariscos Altamar is well worth the trip.

MARY & TITO’S CAFÉ

2711 4th St. NW 344-6266, maryandtitos.com From their famous carne adovada to their authentic New Mexican chips and salsa, Mary & Tito’s Café makes sure guests leave full and happy. This homey café also became the only Albuquerque restaurant to win a James Beard Foundation America’s Classics Award in 2010.

MAY CAFÉ

111 Louisiana Blvd. SE 265-4448, maycafenm.com Traditional Vietnamese cuisine is easily customizable, fresh and healthy. The café’s spring rolls, made fresh to order, are popular with diners new and old. Try the pho or the bún.

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PHOTO BY DON JAMES/ATM

At Mariscos Altamar, Ceviche Nachos come topped with fresh shrimp and pollock ceviche, complemented with avocado, a rich spicy mayo sauce, Maggi seasoning, and a splash of Tapatio. The result: a truly refreshing, undeniably singular take on nachos. —ZB

MAZAYA CAFÉ

120 Harvard Dr. SE 582-2447, mazayacafe.com Mazaya Café is dedicated to adding an authentic Mediterranean dining experience to the medley of options in the Nob Hill area–without breaking the bank for its diners. If you are looking to fill up, freshgrilled kebabs, a half-dozen wraps, shawarma, and three kinds of fried or steamed dumpling plates headline the restaurant’s entrée menu.

MICHAEL THOMAS COFFEE ROASTERS $

202 Bryn Mawr Dr. SE plus 2 other metro locations 504-7078, michaelthomascoffee.com Michael Thomas’ fresh-roasted coffees can be purchased in bulk or by the cup. Favorites include the Banda Bear Blend and the Duke’s Runners’ Blend. If you prefer to let them make your cup of Joe, try an espresso-based drink such as a Double Espresso, a Macchiato, or a Cubano.

MICK’S CHILE FIX

3351 Candelaria Rd. NE, Ste A 881-2233, mickschilefix.com One of the city’s true spots for getting something hot: try The Shocker (an eight-pound breakfast burrito), huevos rancheros, or the Frito pie, all with homemade red or green chile.

MILLY’S $

2100 Candelaria Rd. NE plus 1 other metro location 884-0707, millysrestaurants.com If you’re not sure what to eat, have a little of everything with an American-New Mexican–Greek menu. This breakfast and lunch spot melds salads and sandwiches with traditional New Mexican and Greek entrees.

MONICA’S EL PORTAL RESTAURANT

MONROE’S RESTAURANT

321 Rio Grande Blvd. NW, 247-9625 Traditional New Mexican favorites make up the menu at this Old Town staple that has been around for 34 years. Monica’s roasts their own green chile, makes biscochitos from scratch and offers red chile straight from the pod. 6051 Osuna Rd. NE plus 1 other metro location 881-4224, monroeschile.com More than 50 years after they opened their doors south of Old Town, Monroe’s continues to serve reliable New Mexican favorites to a local fan base, and service around here is a team effort, so no glass goes unfilled.

MONTE CARLO STEAKHOUSE

$$$

3916 Central Ave. SW, 836-9886 The iconic steakhouse meets liquor store has been featured on the Food Network and boasts some of the best steaks in the city. Since 1971, locals always come back for hand-cut steaks, house-made Greek salad dressing, freshly cut fries, and a mean green chile cheeseburger.

MONTE VISTA FIRE STATION 3201 Central Ave. NE, 255-2424

Once an actual working fire station, this second-floor restaurant now offers traditional bar food, wings, and nightly specials. Choose from tasty chicken wings and burgers, or order from the restaurant downstairs— they’ll bring your steak to you.

MR. TOKYO

11200 Montgomery Blvd. NE, 292-4728 Soak up the cool Zen-like atmosphere while enjoying six versions of fried rice, sushi, sashimi, tempura, hibachi, grilled udon, soups, and teriyaki spiced with fiery Thai chili peppers.

WWW.ABQTHEMAG.COM | MAY 2021

MUSTANG CAFÉ

NAGOMI RESTAURANT

NAMASTE

8601 Lomas Blvd. NE, 275-4477 Perfect for anyone shopping at the Rich Ford car dealership—or anyone at all—is this auto-themed restaurant, which serves up homemade breakfast burritos, papitas, enchiladas, rellenos, tamales, and the Dennis Snyder Favorite: a 16-oz. sirloin patty with cheese and chile. 2400 Juan Tabo Blvd. NE, 298-3081 nagomirestaurantabq.com The Nagomi menu is virtually overrun with Japanese culinary classics. Nagomi is also one of the few places in Albuquerque where you can go to indulge in shabu-shabu, a Japanese-style hot pot. 1580 Deborah Rd. SE plus 1 other metro location 896-3126, namastenm.net Offering authentic Nepalese and Indian dishes— including chicken tikka masala and lamb curry— Namaste also serves traditional food with a New Mexico twist, such as the green chile chicken curry.

NARUTO $

2110 Central Ave. SE 369-1039, narutonoodle.com Who knew Ramen noodles could be so creative, so diverse, and so darn good. Naruto is reinventing the Ramen noodle with specialized dishes that can’t be found anywhere else in the city.

NEXUS BREWERY

NICK AND JIMMY’S RESTAURANT AND BAR

4730 Pan American Fwy NE, Ste D plus 1 other metro location, 242-4100 nexusbrewery.com If the made-to-order fried chicken and waffles and mac and cheese has you drooling, reach for one of Nexus’ brewed in-house beers.

5021 Pan American Freeway NE 344-9169, nickandjimmysrestaurant.com Nick and Jimmy’s vision was a comfortable atmosphere with comfortable food. They blend traditional foods with new twists and serve everything from enchiladas to green chile meatloaf.

NOB HILL BAR AND GRILL

$$$

3128 Central Ave. SE 266-4455, upscalejoint.com This restaurant manages to be simultaneously upscale and laid back, gourmet and down-home, visionary and traditional. Not to mention delicious: the Buffalo Calamari, Dirty “Kobe” Burger, Pineapple Chipotle BBQ Baby Back Ribs, and a slew of amazing cocktails make every visit exceptional.

NOMAD’S BBQ FOOD TRUCK 206-7654

Authentic, smoky goodness, Nomad’s BBQ sammies— including pulled pork and hotlink varieties—are succulent and feature its homemade sauce. This roving BBQ hut definitely knows how to do a quality turkey leg and rib tips, too.

OAK TREE CAFÉ

4545 Alameda Blvd. NE 830-2233, cafeoaktree.com

$$$

This hometown café has served a lot of locales over the past 30 years, and the current venue on Alameda is great at the basics, including burgers, sandwiches, and salads, made fresh, in-house every day.

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BITES OHANA HUT

5740 Night Whisper Rd. NW 508-4439, ohanahut.com Family owned and operated Ohana Hut means “Family Hut”. It specializes in Hawaiian, Japanese, and Korean flavors to create an Asian fusion menu with a New Mexican twist.

OLD TOWN PIZZA PARLOR

108 Rio Grande Blvd. NW 999-1949, oldtownpizzaabq.com This comfy, funky, family-owned restaurant serves tasty pies, huge calzones, and portions of pasta that won’t ever leave you hungry.

OLO YOGURT STUDIO IN NOB HILL

3339 Central Ave. NE, Ste C 718-4656, oloyogurt.com Nothing is as sweet as a guilt-free treat. In the same building as Staples in Nob Hill, Olo features a Candyland-esque interior, complete with 10 flavor choices and a salad-bar-sized toppings bar.

O’HARE’S GRILLE & PUB

4100 Southern Blvd. SE, Rio Rancho 896-0123, oharesgrillepub.com With a menu that is centered around the idea that variety is the key to success, O’Hare’s offers pub fare in a family-friendly atmosphere. Try the Corned Beef and Cabbage special, O’Hare’s Double Decker Reuben, or the staple Fish and Chips, for a truly Irish experience.

O’NIELL’S PUB

4310 Central Ave. SE plus 1 other metro location 255-6782, oniells.com O’Niell’s boasts the same neighborhood feeling, many of the same staffers, and virtually the same menu (including the “weird sandwich,” the “burger in paradise,” and homemade fish and chips). Added: an outdoor patio and more beer choices.

O RAMEN

2114 Central Ave. SE, 508-1897 Yes, the Duke City has the real thing. O Ramen’s Tonkotsu (pork bone broth) spends 18 hours on the stovetop before it blesses your bowl; expect plenty of options for vegetarians and Japanese curry lovers, to boot.

ORCHID THAI CUISINE

4300 Central Ave. SE 265-4047, orchidabq.com Orchid Thai has been serving hungry Albuquerqueans traditional dishes like Pad Thai at its Nob Hill location for more than a decade. But this award-winning eatery goes beyond the traditional with unique dishes like deep-fried sesame duck, green tea curry, and Szechwan eggplant, all made from scratch.

THE OWL CAFÉ

800 Eubank Blvd. NE 291-4900, owlcafealbuquerque.com World-famous green chile cheeseburgers, milkshakes, fajitas, quesadillas, meatloaf, burritos, fries… the list of drool-worthy dishes goes on and on.

PACIFIC PARADISE TROPICAL GRILL AND SUSHI BAR $$

3000 San Pedro Dr. NE, 881-0999 pacific-paradise-restaurant-abq.com Faux palms and tiki huts frame a menu filled with more than 100 options: salads, soups, stir-fry, seafood, fried rice, noodles, sushi, and dessert menu. Try the Seafood Rice Pizza or Rock ‘n’ Roll Sushi.

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PADILLA’S MEXICAN KITCHEN

1510 Girard Blvd. NE, 262-0115 It might not get any more New Mexican than it does at Padilla’s—from huevos rancheros and tamales to chile rellenos and egg-topped blue corn enchiladas. You may have to shake your head after a taste of the chile just to remind yourself you’re not in your grandmother’s kitchen. A sopaipilla dripping with honey will seal the deal for your traditional meal.

PAISANO’S ITALIAN RESTAURANT

PERICO’S $

10401 Golf Course Rd. NW plus 3 other metro locations 792-5255 pericosmexicanrestaurant.com Serving delicious New Mexican food at affordable prices made Perico’s instantly popular, and the “home of the ½ lb burrito” is now an Albuquerque institution with three locations, catering services, and 22 different burritos.

1935 Eubank Blvd. NE 298-7541, paisanosabq.com Family recipes have kept Paisano’s going for more than 35 years, but the hand-rolled pasta, handstuffed ravioli, homemade sausage and marinara haven’t hurt business, either. It’s also the only place in town to get wheat-free pizza and pasta.

PHO LINH

THE PALETA BAR

PIATANZI $$

2325 San Pedro Dr. NE plus 12 other metro locations 884-0049, thepaletabar.com A hidden Albuquerque gem, The Paleta Bar has taken a tried-and-true, frozen Mexican dessert to new heights. Since 2017, this paleta wonderland has been slinging refreshing Mexican popsicles in endless combinations of flavors.

9100 Central Ave. SE 266-3368, pholinhabq.com Authentic Vietnamese cuisine is the name of the game at this restaurant. Look for pad thai, special noodles (with grilled barbecue shrimp), spring rolls, curry, and papaya salad. 1403 Girard Blvd. NE 792-1700 piatanzi.com A neighborhood Italian eatery with artisan flair, Piatanzi serves up big bites on smallish plates that please families and adventurous foodies alike, in a venue that scores big points.

PIZZA 9

PIZZERIA LUCA

PLANTY SWEET

4320 The 25 Way NE, Ste 100 345-5156, parscuisine.us For more than 20 years, Pars has served Persian and Mediterranean menu items in a unique atmosphere. Choose to sit on the floor under a large tent, and enjoy the talents of belly dancers, and enjoy tasty kebabs, gyros and more.

2506 Washington St. NE 433-7111, plantysweet.weebly.com Planty Sweet is the city’s first 100% vegan and gluten-free bakery and dessert shop and the quality of the products available is hard to deny. Not only do their artisanal baked goods taste fantastic, they are impeccably presented, each crafted to please the eye as much as the taste buds.

PELICAN’S RESTAURANT

POKI POKI CEVICHERIA

POLLITO CON PAPAS

PAPA FELIPE’S MEXICAN RESTAURANT $$

9800 Menaul Blvd. NE 292-8877, papafelipes.com Papa Felipe’s exceeds expectations by offering traditional New Mexican cuisine (enchiladas, stuffed sopaipillas, tacos) as well as simple twists on favorite dishes (green chile carne adovada, Tampico Tacos, Green Tamale Pie).

PAPA NACHOS

PARS CUISINE

7648 Louisiana Blvd. NE 821-4900, papanachosfood.com Great homemade Mexican food based on tried-andtrue family recipes is the specialty here: burritos, fish tacos, and the namesake nachos will all make your panza happy.

$$$

9800 Montgomery Blvd. NE plus 1 other metro location, 298-7678 pelicansabq.com For 30 years, customers have fallen for Pelican’s— hook, line and sinker. Favorite entrées include Alaskan king crab, Australian lobster tail, and prime rib.

PEREA’S TIJUANA BAR

4590 Corrales Rd., 898-2442 Open for lunch only, the family-owned and -operated business specializes in real, home-cooked New Mexican food that’s consistently earned kudos from customers who can’t say “no” to the Frito pie, carne adovada, and green chile cheeseburgers.

4000 Louisiana Blvd. NE plus 12 other metro locations 883-6463, pizzanine.com Chicago-style pizza at 10 locations around the city, along with the option of gluten-free crust—that’s what Pizza 9 brings to the, er, table. Don’t forget the wings, salads, breadsticks and calzones to complement any meal. 8850 Holly Ave. NE 797-8086, pizzerialuca.com With imported Italian flour, cheese, and pepperoni, Pizzeria Luca offers authentic Italian cuisine. The restaurant has a subway-inspired interior and features delicious and affordable lunch specials.

3422 Central Ave. NE plus 1 other metro location 503-1077, pokipokinm.com Think deconstructed sushi if you’ve never had the traditionally Hawaiian poké. Completely customizable bowls with Latin and Asian fusion are the specialty here. Seven types of fish, twelve sauces, and 22 toppings make for endless combinations atop rice, chips, or a salad. 6105 Gibson Blvd. SE 765-5486, pollitoconpapas.com Get ready for a punch of Peruvian cuisine. The menu is dotted with combinations of chicken, potatoes, and cilantro rice. The chicken is brined in vinegar and cumin for about 10 hours, then fired on a spit. The traditional drink, chicha, makes the perfect complement to any dish. The southeast part of town just inched a bit closer to South America.

WWW.ABQTHEMAG.COM | MAY 2021

PONDEROSA BREWING CO.

POP FIZZ

1761 Bellamah Ave. NW 639-5941, ponderosabrewing.net A sister brew pub to Pints Brewing in Portland, Oregon, Ponderosa features a wide selection of American and German standard beers, with a classic menu of burgers, salads, and innovative appetizers. 6770 Fourth St. NW plus 1 other metro location 433-5440, pop-fizz.net Made in-house from all natural ingredients, kids can’t miss the Mexican paletas (popsicles) and ice cream tacos. For adults, boozy pops, shakes, and beer compliment the small but substantial menu of sandwiches, burritos, and the coveted carne asada fries. Located at the National Hispanic Cultural Center, the patio is dog-friendly, and you might see its ice cream truck around the city at summer events.

PRAIRIE STAR RESTAURANT

PRISMATIC COFFEE

288 Prairie Star Rd. 867-3327, mynewmexicogolf.com Taking a drive past Bernalillo is a pleasure when you know the visit will include amazing made-fromscratch dishes such as herb-grilled ribeye with chipotle cheddar gratin and New Mexico bisonraised tenderloin. Reservations are recommended. 1761 Bellamah Ave. NW 205-1590, prismatic.coffee This third-wave coffee shop in the sawmill district features a small menu of expertly crafted coffee and the perfect coffee companion, stroopwafels. Beans are roasted and sold in-house with a rotating selection of stroopwafel fillings made fresh.

PUEBLO HARVEST CAFÉ AND BAKERY

$$$

2401 12th St. NW 724-3510, puebloharvestcafe.com The Indian Pueblo Cultural Center is the perfect backdrop for the Native American-inspired cuisine prepared in the café, serving traditional and innovative dishes for breakfast, lunch, and dinner. Reservations are recommended.

PUPUSERIA Y RESTAURANTE SALVADOREÑO $

1701 Bridge Blvd. SW, 243-8194 In El Salvador, pupusas (stuffed corn tortillas) are found on every street corner. In Albuquerque, they can only be found in the South Valley, stuffed with shrimp, calabacitas, cheese, beans, or guacamole and served with a side of fresh salsa and curtidos (a spicy cabbage salad garnish).

QUARTER CELTIC BREWPUB

QUARTERS BBQ

1100 San Mateo Blvd. NE, #50, plus 1 other metro location, 503-1387, quartercelticbrewpub.com Irish brews like the Crimson Lass and Rye’t Side of Dublin are paired nicely with Celtic pub fare with a New Mexico twist. Must-tries include the classic fish and chips, ruben, shepherd’s pie, and poutine with green chile. 801 Yale Blvd. SE, 843-6949 thequartersonyaleblvd.com Feeling hungry? How about 187,000 pounds of ribs and 15,000 pounds of Alaskan King Crab a year, an attached packaged liquor store, a secret sauce recipe, and customers hungry for more? Try the pork spare ribs or hot links.

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BITES RANCHERS CLUB OF NEW MEXICO $$$

1901 University Blvd. NE 889-8071, theranchersclubofnm.com With more fine dining awards on their wall than years they’re been in business, the Ranchers Club of New Mexico inside the Crowne Plaza Albuquerque is a meat lovers’ paradise and wine connoisseurs’ promised land. Reservations are recommended.

THE RANGE CAFÉ

320 Central SE plus 5 other metro locations 243-1440, rangecafe.com Locals flock to The Range Café when they’re in search of good, made-from-scratch comfort food, including meatloaf sandwiches, huevos rancheros, enchiladas, ice cream, and the gooey Life by Chocolate dessert.

REBEL DONUT

2435 Wyoming Blvd. NE plus 1 other metro location 293-0553, rebeldonut.com Not only can you find their set flavors, including their raised glazed, chocolate cake glazed, rebel red velvet, birthday cake, and toasted coconut, but you can also order custom-made donuts or choose to experiment with their daily creations.

RELISH GOURMET SANDWICHES

8019 Menaul Blvd. NE 299-0001, relishsandwichesabq.com It’s no wonder this sandwich shop has been voted “best” by publications throughout Albuquerque— it serves only the best Boar’s Head meats and all of their dishes are accompanied by homemade sides or soups. Try the Cubano. You won’t be disappointed.

RESTORATION PIZZA

5161 Lang Ave. NE, Ste A 582-2720, restorationpizza.com Here, good food and positive works—delivered simultaneously—is in the very nature of the business. The idea is to provide patrons with top-notch pies and first-rate beers while giving traditionally underemployed individuals work opportunities they would otherwise miss.

RICHARD’S MEXICAN RESTAURANT $$

3301 Menaul Blvd. NE, 881-1039 Mexican favorites—such as carne adovada, relleño, tacos, and green chile enchiladas—cooked in the healthiest, most nutritious, yummiest way possible. Open for breakfast and lunch.

RICHIE B’S PIZZA

7200 Montgomery Blvd. NE, Ste A-2 312-8579, richiebsabq.com New York-style pizza has come home to roost in Albuquerque’s Northeast Heights. Whether by the slice or by the pie—some of which measure 25 inches in diameter—you’ll need every bit of your appetite when you visit Richie B’s. Not in the mood for pizza? Wrap your hands around a turkey, cheesesteak, or Italian sandwich, topped with its signature Viper sauce, or tempt your sweet tooth with traditional cannoli or New York-style cheesecake

RIO BRAVO BREWING COMPANY

1912 2nd St. NW 900-3909 riobravobrewing.com The pub and grill is bright and airy with high ceilings and a modern industrial style, mixed with the cozy rustic feel of a neighborhood bar, with 32 taps, including their award winning La Luz Lager.

ROCKIN’ TACO

ROMA BAKERY & DELI

3600 Cutler Ave NE 401-1000 greenjeansfarmery.org Rockin’ Taco is housed inside of Albuquerque’s premier indoor/outdoor gathering place, Green Jeans Farmery. With a food truck vibe and an East Coast flare, this hidden gem is elevating the street taco. 501 Roma Ave. NW 843-9418, romabakeryanddeli.com You’ll find more than fresh-baked cookies and pastries at this bakery—feast your eyes (and taste buds) on grilled sandwiches and eight fresh deli salads and soups.

ROSEMARY $$

4565 San Mateo Blvd. NE, Ste A 361-1842, rosemaryabq.com This plant-forward restaurant offers a soothing atmosphere, creative menu, and amazing food. Any menu item can be adapted to meet personal preferences and dietary restrictions.

RUDY’S COUNTRY STORE AND BAR-B-Q

2321 Carlisle NE plus 1 other metro location 884-4000 rudys.com Texas-style slow cooking over oak is what makes Rudy’s brisket, ribs and sausage so mouthwatering—not to mention the “sause.” Every serving comes with paper towels, unlimited sliced onions and pickles, and bread to mop up the leftover BBQ.

RUSTIC BUBBLE TEA CAFE

RUSTIC ON THE GREEN

RUTILIO’S NEW MEXICAN FOODS

840 Juan Tabo Blvd. Ste B 505-1813 rusticbubbleteacafe.com Rustic Bubble Tea Café has all of the fundamentals of a bubble tea shop down, of course–the hint is in the name, after all–but what sets the independent Albuquerque startup apart is the Vietnameseinspired menu that accompanies their decadent beverages. 3600 Cutler Ave. NE 315-1148, rusticburger505.com Rustic simplicity is the key for this burger joint at Green Jeans Farmery, serving up five equallycraveable burger options and two different kinds of fries from its minimalist menu. Don’t let the simplicity fool you: this unique eatery does gourmet burgers that has fans coming back for more, including its Day of the Dead burger with a secret “Diablo” puree and the Divine Intervention, topped with bleu cheese and caramelized onions. 455 N. Main St., Belen 864-0093 Belen Mayor Rudy Jaramillo’s carne adovada is what put Rutilio’s on the map. This hangout serves their perfect pork with rice and beans, stuffed inside burritos and sopaipillas, and layered inside enchiladas and quesadillas. Add Rutilio’s breakfast burritos and classic New Mexican combos, and guests are sure to find something worth campaigning for.

SADIE’S OF NEW MEXICO

15 Hotel Circle NE plus 2 other metro locations 296-6940 sadiesofnewmexico.com A staple in New Mexican cuisine, Sadie’s features enchiladas, carne adovada ribs, tacos, burritos, and of course, world-famous chips and salsa. Reservations are recommended.

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BITES SAHARA MIDDLE EASTERN EATERY

2622 Central Ave. SE 255-5400 saharamiddleeasterneatery.com Delectable Middle Eastern plates served up Manhattan-deli style. The chicken shawarma plate, complete with greens, pita, hummus, and awardwinning tabbouleh, is always a good bet. Complete with beer and wine, and belly dancing on weekends, this is a fave of students, locals, and out-of-towners alike.

SAIGON RESTAURANT

6001 San Mateo Blvd. D4, NE plus 1 other metro location 884-0706, saigonrestaurantnm.com Vicky Truong’s secret to 12 years of success has been consistency. Truong maintains an extensive menu that caters to every type of eater. From summer dishes such as noodle bowls to winter mainstays like beef noodle soup, Truong will make sure you find your favorites.

SAKURA SUSHI & GRILL

6241 Riverside Plaza NW 890-2838, abqsakurasushingrill.com Favorites at Sakura are the Stone Pot Bibimbap (which is cooked at the table in a stone pot), the Tiger Roll, the Short Rib, the Baked Lobster Roll, the Sushi Tacos, and the impressive list of sake imported from Japan.

SALATHAI $

3619 Copper Ave. NE, 265-9330 Made-from-scratch, fresh, ingredients and keeping it simple are owner Pitak Pitakkan’s rules to cook by. Pitakkan cooks every menu item himself so don’t go to Salathai in a hurry. Pitakkan’s grandmother taught him to make curry and his curries are a longtime customer favorite.

THE SALT YARD

6001 Osuna Rd. NE plus 1 other metro location 750-9273, thesaltyardnm.com A multi-concept bar and restaurant, The Salt Yard is

equipped with games, dozens of televisions, great food, drinks, and plenty of space to stretch your legs. This unique location is a great place for parties, trying the newest beer and tequila (Blue Agave Republic is now a part of it), or just watching the game.

SAMURAI GRILL AND SUSHI BAR

$$$

SAVOY BAR & GRILL

SCARPAS BRICK OVEN PIZZA

SLAPFISH $$

119 San Pasquale Ave. SW 999-8414, searedabq.com During the day, the space is Cheese & Coffee, but at night, it gets a makeover and becomes Seared, a fine dining establishment serving up steak, pork loin, and Atlantic Salmon among other things.

SEASONS ROTISSERIE AND GRILL $$$

2031 Mountain Rd. NW 766-5100, seasonsabq.com As the name suggests, Seasons varies its menu in accordance with what’s going on throughout the year, using the finest, freshest ingredients. Depending on what time of year you venture in, you’ll find butternut squash ravioli, grilled Atlantic salmon, and bleu cheese-crusted beef filet. Reservations are recommended.

SERGIO’S LA DOLCE VITA

SHARK REEF CAFÉ

2740 Wyoming Blvd. NE, Ste 8, 554-2602 Fresh, made-from-scratch cookies, donuts, breads, pastries, cakes, and cannoli are on the mouthwatering menu at this Italian bakery. 2601 Central Ave. NW, 848-7182 To conclude your tour of the Albuquerque Aquarium, grab a seat at this full-service restaurant whose dining room features a view of the oceanic reef exhibit. Catering to visitors, families, and daytime dates, the menu offers simple, fun options. Call ahead for special events, like themed dinners and holiday celebrations.

SHOGUN JAPANESE RESTAURANT

5420 Central Ave. SW, 831-8905 Slip on your flip-flops and enjoy some Baja–inspired seafood, tacos, and carefree beach house ambiance in this roadside outdoor eatery. Sharky’s won acclaim as the little food truck that could, and this brick-and-mortar locale delivers the goods.

At Santa Fe Bite-ABQ, the green chile cheeseburger is treated with the reverence it deserves, presenting a precision crafted recipe. The details, in fact, are so carefully crafted that even the grilling surface needs to meet certain criteria. Absent a turn on the surface of a custom cast iron grill, it’s just not a Santa Fe Bite burger.

3310 Central Ave. SE, 265-9166 When your order of sushi comes around the bend on its floating wooden boat, you couldn’t be happier, whether you’ve ordered the “Super Crunch” (shrimp tempura roll), or the “TNT Roll” (fish, zucchini and onion, baked with spicy mayo and smothered on a California roll).

SANTIAGO’S NEW MEXICAN GRILL

THE SHOP BREAKFAST & LUNCH

SIXTY-SIX ACRES

SEARED $$

SANTA FE BITE-ABQ

1911 Eubank Blvd. NE, 292-8226 It’s in the sauce—Papa Jim’s Taco Sauce, at least— which comes with items such as burritos, tacos, and salsa. This Santiago Scramble—a pile of scrambled eggs, cheese, corn tortillas, chorizo, and hash browns—is great morning fuel. The tamale and enchilada take-and-bake casseroles will please any partygoer. And take a jar of that taco sauce home— after all, you can.

5500 San Mateo Blvd. NE, Ste 101 883-7334, siamcafeabq.com With its array of freshly-made curries—all made with coconut milk and a wide variety of luscious spices—this restaurant scores high marks with Albuquerqueans who love Thai food. 2400 12th St. NW 243-2230, sixtysixacres.com If you had to boil Sixty-Six Acres down to two words, they would be “casual” and “classy.” Featuring craft cocktails and a wealth of locally sourced, globallyinspired dishes, Sixty-Six Acres is the ideal spot to grab a relaxed, refined meal.

SHARKY’S FISH & SHRIMP

SIAM CAFÉ

5500 Academy Rd. NE 821-1885, scarpaspizza.com That brick oven is cornerstone to this neighborhood favorite, producing pizzas such as the shrimp pesto, the Greek, and the chipotle chicken. But Scarpas also knows pasta, including red chile cream pasta and pasta sorento with oak-roasted chicken.

9500 Montgomery Blvd. NE 275-6601, abqsamurai.com What’s your pleasure, sushi or teppan? Here, you can have either expertly crafted right in front of you. It’s also where you can get fresh sushi favorites such as the California roll, the dragon roll, and a veggies-and-sushi “Viagra salad” special. 3407 Central Ave. NE 369-1621, santafebite-abq.com

$$$

10601 Montgomery Blvd. NE 294-9463, savoyabq.com Resembling a California wine-country bistro, Savoy Bar & Grill is one of Albuquerque’s premier finedining establishments. Specializing in food and wine pairing, Savoy’s menu is a toast to the art of balance of food and wine.

2933 Monte Vista Blvd. NE, 433-2795 Breakfast and lunch at The Shop guarantees a plethora of flavors and textures that are tough to find in the Duke City. Combining down-home Southern staples with Mexican and New Mexican traditions, you’re bound to discover a new appreciation for bacon and eggs.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

6400 Holly Ave. NE plus 1 other metro location 503-1645, slapfishrestaurant.com Have you ever had fish so fresh that it jumped up and tail slapped you in the face? Well, that’s the joke behind the very popular eatery, Slapfish, located in Holly Square. This fast casual gem has gained a great reputation for efficiency, service, flavor combos, and the freshness of their seafood.

SLATE STREET BILLIARDS

2003 Southern Blvd., Ste 139 994-0363, slatestreetbilliards.com Come for the pool, stay for the nachos, and the burgers, and the wings. Rio Rancho’s favorite pool hall also offers has great Happy Hour pricing and plenty of special events.

SLATE STREET CAFÉ

515 Slate Ave. NW, 243-2210 slatestreetcafe.com Slate Street Cafe is a sleek, contemporary eatery that combines big city ambience with inspired, modern cuisine. From the smoked salmon frittata to build-your-own bruschetta to mouthwatering Ahi tuna, their culinary flair will tantalize and delight from breakfast through dinner.

SLICE AND DICE PIZZERIA

SLICE PARLOR

SOO BAK

5720 McMahon Blvd. Ste B 261-2058, sliceanddicepizzeria.com With both a sweeping library of board games and full menu of hot pies and subs, Slice and Dice is a venue for everyone from seasoned players to wideeyed beginners (or people just hungry for some pizza). They provide a space where you can gather with a few friends and take in the twin delights of pizza and board games. 9904 Montgomery Blvd. NE, plus 1 other metro location, 232-2808, sliceparlor.com Made-from-scratch pizza dough that is hand stretched daily and cooked on a pizza stone. Have a slice of the old faithful pepperoni pizza; try the Pesto Pizza or the House Calzone. Don’t forget to enjoy the local artwork hanging on the walls. 111 Hermosa Dr. SE 268-0017, soobakfoods.com Serving up a style of food known as “koi fusion”, Soo Bak offers a wide variety of delicious entrees including eight different varieties of kimichi. Try the Soy Crunch Kimichi, which comes with pickled chayote squash, onions, some jalapenos, and fish sauce, apple juice, soy sauce, and vinegar.

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BITES SPINN’S BURGER & BEER

STUFYS $

SQUEEZED JUICE BAR

SUSHI & SAKE

4411 Montaño Rd. NW 899-6180, spinnsrestaurant.com Every burger served at Spinn’s is made with never-frozen, fresh-ground Angus beef. Try the restaurant’s signature Armadillo Burger. Spinn’s fries are cut and fried when you order them. 7900 San Pedro NE, Ste A-12, plus 2 other metro locations, 821-1437 squeezedjuicebars.com

Incredibly innovative, modern mixed juices, smoothies, and other healthy delights for people on the move and looking for exercise recovery. Three to five pounds of fruit are squeezed into every drink, and it’s all extract, no fillers, and sure to brighten your day.

STEEL BENDER BREWYARD

8305 2nd St. NW 433-3537, steelbenderbrewyard.com The 275-seat brewery has an industrial vibe with cozy undertones. But the Los Ranchos brewery stands apart from competitors based on its wide selection of house made beers and its gourmet menu.

ST. JAMES TEAROOM

$$$

320 Osuna Road NE, Ste D 242-3752, stjamestearoom.com Albuquerque’s long-standing, go-to teahouse, this enveloping, intricately detailed, and authentically British tearoom provides old-fashioned conversation and honest service.

STARR BROS. BREWING

5700 San Antonio Dr. NE, Ste B1 492-2752, starrbrothersbrewing.com With dishes ranging from American favorites to Southern fare, Starr Bros. Brewing is more than an award-winning brewery. It’s turned heads with Poutine Burqueño, a New Mexican take on the Canadian, greasy-spoon classic. The house burger, with high-quality beef and homemade green chile aioli, is a customer favorite.

STEVE’S ICE CREAM AND JAVA

323 Romero St. NW # 16, 242-8445 In addition to a dozen ice cream flavors and an array of sherbets, the ‘chill’ side of the menu boasts delightfully smooth malts and fountain drinks. For those looking for a good cup of Joe, Steve’s also delivers–offering a broad selection of coffees and a full set of espressos.

1107 Candelaria Rd. NW, plus 2 other metro locations 344-1207, stufys.com Tasty stuffed sopaipillas are on the menu of this customer favorite, which has been around since 1968. Each sopaipilla is made with a custom machine invented by the owners, then stuffed with savory fillings.

4214 Central Ave. SE 797-8000, abqsushiandsake.com With specialty sushi rolls, select Korean favorites, and a family-friendly atmosphere, Sushi & Sake specializes in Asian food with a Korean flair. Also look for non-sushi options, such as teriyaki chicken.

SUSHI KING

9421 Coors Blvd. NW, plus 2 other metro locations 890-6200, sushikingnm.com With three locations around Albuquerque, Sushi King proves day-after-day that it is king of the sea, boasting a large variety of specialty sushi rolls, Japanese curry dishes, and monthly menu revisions to keep the options fresh and appealing. Reservations are recommended.

SUSHI XUAN

417 Tramway Blvd NE #3 200-2477, sushixuannm.com

You’ll find more than tasty sushi here. Diners dig into Chinese, Vietnamese, and Thai dishes, too. Sushi Xuan has multiple shipments of fresh fish during the week, and only uses Japanese Kokoro rice, and organic veggies whenever possible.

SUSHIYA $$

2906 Juan Tabo Blvd. NE, Ste D 275-4777, nmsushiya.com This family-owned and operated restaurant strives to serve up sushi the way you’d find it on the southern California coast. A clean and comfortable atmosphere pairs well with friendly service and some of the thickest cuts of sashimi in the city.

SWISS ALPS BAKERY

3000 San Pedro Dr. NE 881-3063, swissalpsbakery.com Desserts rule, but the sandwiches hit it out of the park. Endless flavors of pastries, tiramisu, and over a dozen cookies line the bakery case. Everything is scratch made including the many varieties of bread and authentic Bavarian style pretzels available on Saturdays. Paninis, grilled, and cold sandwiches round out the sweets with a full espresso bar.

TAAJ PALACE

7600 Jefferson St. SE, Ste 5, 797-1288 Likely the only authentic Laotian sticky rice to be found anywhere in ABQ, this simple menu offers moist, slow roasted chicken and a few frills at prices you can’t beat with a chopstick. The family meal is a steal.

1435 Eubank Blvd NE 296-0109, taajpalacenm.com Taaj Palace is a multifaceted field of flavor and texture, built around the fiery core of the tandoor oven, that serves up a variety of delicious curries, including the widely popular chicken makhani (butter chicken), where tandoori chicken is presented swimming in a creamy tomato sauce.

STORMING CRAB

TACO SAL

STICKY RICE

5001 San Mateo Blvd. NE 407-2032, albuquerque.stormingcrab.us Specializing in large, customizable seafood boils rich in Cajun and Atlantic coast flavor, Storming Crab’s selection of dinner combos are encouraged to build their own. Black and green mussels, shrimp, crawfish, white clams, and crab legs can be ordered by the pound.

STRAIGHT UP PIZZA

2801 Eubank Blvd. NE, Ste G 796-9343, straightuppizza.com Offering New York style pizza with a New Mexican edge, Straight Up Pizza serves the Northeast Heights with specialty pizzas, unique toppings, and a plethora of options for any pizza connoisseur.

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TALKING DRUMS

TASTE OF INDIA

1606 Central Ave. SE 792-3221, talkingdrumsabq.com Talking Drums restaurant is serving up some unique African and Caribbean fair inspired by a form of communication expressed through specific drumbeats. Though most of the items are traditional, keep an eye out for some New Mexican flare. 1605 Juan Tabo Blvd. NE 294-6342, tasteofindiaabq.com Family recipes modified for American tastes; Taste of India typically dials back the spice a bit. But it’s no misnomer to think of Taste of India as just what the name advertises: a taste of regional flavors, conveyed by people who grew up with them

TEOFILOS $$

144 Main St. NW, Los Lunas 865-5511, teofilos.com The restaurant’s generations-old made-fromscratch recipes will draw you to Los Lunas, along with the warm chips, chile rellenos, crème cake, enchiladas, and more, all handmade from scratch.

THAI BORAN

3236 La Orilla Rd. NW 492-2244, thaiborannm.com Steeped in spicy tradition, Thai Boran has quickly gained traction as one of the top Thai restaurants Albuquerque has to offer. Thai Boran, which means “Old Thai”, features 53 items on its menu, including five soups, six curries, and five unique dishes off the “Chef’s Collection” section.

THAI CUISINE 2

THAI KITCHEN

4201 Central Ave. NE 232-3200, thaicuisinenm.com thaicuisinenm.com/home2 Housed in perhaps the most curious A-frame along Route 66, this is the second-coming of a muchbeloved Westside Thai staple, and judging by the fandom, it’s simply better. Be wary of the heat in these dishes, and if you’re vegan/vegetarian, be very, very thankful. 10701 Corrales Rd. NW 890-0059, thaikitchenabq.com Art Xaiyasiha is one of two siblings who crafted one of the Duke City’s first great Thai restaurants, Siam Café. Thai Kitchen is his very own venture, featuring his takes on authentic dishes that taste “just like they do back home.”

THAI SPICE

9621 Menaul Blvd. NE, 298-2210 This family-owned and operated restaurant offers tasty, traditional New Mexican (burritos, chile rellenos, enchiladas, tacos, huevos rancheros and more) with its very own chunky salsa, made with real green chile.

THAI TIP RESTAURANT

TAJ MAHAL CUISINE OF INDIA

THAI VEGAN

1430 Carlisle Blvd. NE 255-1994, tajmahalabq.com Taj Mahal is filled with all of your Indian favorites, from fresh naan (try the garlic version) to tasty saag paneer. The line goes out the door for the popular lunch buffet.

7441 Paseo Del Norte NE 503-1521, thaispiceabq.com An extensive menu features authentic Thai favorites like Pad Thai or Thai fried rice. Lunch special includes an egg roll, entrée, and coconut milk tapioca pudding punctuated with an origami rose–topped straw. 1512 Wyoming Blvd. NE, Ste E, 323-7447 The folks at Thai Tip make grocery store runs three times a day to ensure they have enough fresh ingredients for their delicious rice, Thai-style noodle dishes, stir-fries, and salads. 5505 Osuna Rd. NE plus 1 other metro location 884-4610, thaivegannm.com Utilizing local organic produce, you’ll get some of the healthiest food around, all without sacrificing taste. This non-vegan favorite has hearty offerings and a soy chicken that satisfies even the pickiest of meat eaters.

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BITES THEOBROMA CHOCOLATIER

12611 Montgomery Blvd. NE 293-6545, theobromachocolatier.com More than 20 years of experience goes into every morsel of European–inspired chocolate and sweet treat at this 505 sweet-tooth savior. Streamlined and polished, Theobroma has the look of a franchise, but everything is hand-crafted and produced on-site.

THUNDER ROAD STEAKHOUSE AND CANTINA AT ROUTE 66 CASINO HOTEL

14500 Central Ave. SW, Laguna Pueblo 352-7888, rt66casino.com Nestled inside this busy casino, you’ll find dishes that are a confluence of cultures at Thunder Road: made-from-scratch salsas, fresh tortillas, Pastel de Tres Leches Cake, Yucatan Tacos, Smoked Baby Back Pork Ribs, and much more.

TIA BETTY BLUE’S

1248 San Mateo Blvd. SE 268-1955, tiabettyblues.com 1940s influence is sprinkled throughout this gem, from the décor to the food. The chile, red or green, is nice and spicy, just like your grandma made it. New Mexican breakfast and lunch items dot the menu (including many gluten-free and vegetarian options), but often have a unique twist, like ranchero blue corn waffles piled high with eggs, carne adovada, and chile. The coffee is fresh, and numerous specialty beverages are poured up daily.

TIA B’S LA WAFFLERIA

3710 Campus Blvd. NE 492-2007, lawaffleriaabq.com You’ve never experienced waffles of this magnitude. A residential home-turned-restaurant, anticipate artisan flare (lavender whipped cream, goat cheese, and caramel apple toppings) and plenty of goods for vegans and celiacs.

TIA JUANITA’S

Albuquerque International Sunport 2200 Sunport Blvd. SE 842-4280, fresquezcompanies.com Headed on a flight out of ABQ? Stop here for your New Mexican food fix: breakfast burritos, green chile chicken enchiladas, carne adovada. You can even take your green chile to go with the restaurant’s special “thermal bags” for travel.

TINGLEY BEACH CAFÉ

1800 Tingley Dr. SW 248-8524, cabq.gov For runners and bikers along the Bosque Trail, or for the fishermen that frequent Tingley Beach lakes, the Tingley Beach Café is a well-kept secret for snack seekers, offering fare such as hamburgers, hot dogs, French fries, pickles, and more.

TIO DAVID’S

3409 Central Ave NE 433-4438, tiodavids.com The food on offer on Tio David’s shares notes of similarity with other cuisines, but is an altogether fresh and distinctive entry to the Albuquerque food scene. On the more familiar side of things, they do a first rate Ceviche de Pescado—a dish popular across the globe that originated in Peru.

TOLTEC BREWING

10250 Cottonwood Park NW 890-1455, toltecbrewing.com Culinary duties at Toltec fall to Executive Chef Emma Gibson, who brings her own sophisticated flare to the rich world of pub grub. Regardless of food cravings, be sure to pair your order with a brew. The Cactus Warrior is brewed with agave nectar for a smooth, easy to drink, endlessly approachable pint.

TOMASITA’S $$

4949 Pan American Fwy. NE 344-1204, tomasitas.com Serving family recipes and making traditional dishes with local ingredients, Tomasita’s has been one of the state’s most popular local spots since Georgia Maryol opened it in Santa Fe in 1974.

TOMATO CAFÉ

TORTA WAY

7900 San Pedro Dr. NE 821-9300, tomatocafe.com A buffet-style, all-you-can-eat, sit-down restaurant where you create the menu: thin-crust pizzas, pastas, meatballs, steamed broccoli, and Italian green beans cooked over an open flame are just some of the treats. 400 Dolores Dr. NW 319-2844, torta-way.edan.io The name tells you most of what you need to know. In particular, that this ought to be your go-to spot for Mexican-style sandwiches loaded with options like al pastor, carne asada, or jamon. As if that weren’t enough, they also do house-made ice cream and paletas, with flavors like mango, piña colada, pistachio, and oreo.

TROMBINO’S BISTRO ITALIANO 5415 Academy Rd. NE 821-5974, bistroitaliano.com

The former Trattoria Trombino cooks up Italiano autentico, with huge dishes of pasta with homemade sauces, grilled meats and fish, and veal marsala. The cool atmosphere lends relaxation, turning any meal into a vacation. Reservations are recommended.

TSAI’S CHINESE BISTRO

TULLY’S ITALIAN DELI

2325 San Pedro Dr. NE, Ste 1E 508-2925, tsaischinese.com Tsai’s offerings range wide across the traditional (diners especially recommend favorites like the Shrimp Kung Pao or Orange Beef) but those looking for something new to try should make for the Chef’s Specials. 1425 San Mateo Blvd. NE 255-5370, tullysdeli.com This Italian deli serves two-dozen subs for dine-in or pick-up lunch. A fully stocked market features Italian pantry goods from pasta to olive oil. Don’t forget a box of pastries, cookies, biscotti, cake, or a famous cannoli on your way out.

TURTLE MOUNTAIN BREWING COMPANY $$

905 36th Pl. SE, Rio Rancho 994-9497, turtlemountainbrewing.com turtlemountainbrewing.com Known for its handcrafted ales and lagers, which are brewed on the premises, this is more than just a place to enjoy a few drinks. It’s also a great place to enjoy wood-fired pizzas and calzones in a relaxed, laid-back atmosphere.

TWO BOYS DONUTS

6400 Holly Ave. NE, Ste H 302-0102, twoboysdonuts.com Regularly stocking more than 30 flavors of donut, Two Boys has particular favorites—like their blueberry cake donut with maple icing and cinnamon sugar—and also brews up Villa Myriam coffee, giving you everything you need for a fullcourse wake-up.

TWO FOOLS TAVERN

3211 Central Ave. NE 265-7447, 2foolstavern.com A taste of the Emerald Isle: fish and chips, bangers and mash, bread pudding, Guinness on tap, and live Celtic music on Sunday afternoons.

MAY 2021 | ALBUQUERQUE THE MAGAZINE

UPTOWN SPORTS BAR

URBAN HOTDOG COMPANY

6601 Uptown Blvd. NE 884-4714, uptown-sportsbar.com A huge sports venue with wall-to-wall televisions and all the extras—solid American fare alongside a wide selection of local and national beers. 10250 Cottonwood Park NW, Ste. 440 898-5671, urbanhotdogcompany.com With about 20 choices—and even a vegetarian option—this restaurant has become a dog-lover’s go-to. Look for Chicago and NYC classics, plus adventurous temptations like the Crafty Dog (topped with mac ‘n’ cheese and bacon).

VERNON’S HIDDEN VALLEY STEAKHOUSE $$$

6855 4th St. NW 341-0831, thehiddensteakhouse.com This unmarked restaurant requires a secret password to gain entrance. Once inside, you’ll discover a world of perfect steaks and gourmet seafood, paired with an unbeatable loungey atmosphere. Reservations are recommended.

VIC’S DAILY CAFÉ

VICK’S VITTLES COUNTRY KITCHEN

VIET TASTE

3600 Osuna Rd. NE 341-9710, vicsdailycafe.com With a full range of breakfast items, New Mexican favorites, and comfort food, this is a one-stop shop for tasty options like breakfast burritos, meatloaf, and coconut cream pie.

8810 Central Ave. SE 298-5143, vicksvittles.com Rustle up your posse and head to Vick’s for heaping helpings of Texas-New Mexico fusion and breakfast served all day. Country comfort meets southwestern flair in an environment that welcomes suits and cowboys alike. Prepare to be stuffed. 5721 Menaul Blvd. NE, 888-0101 pwbportal.us/viet-taste-abq With more than 100 menu options—noodle and rice dishes, eight varieties of Pho, coconut shakes, and many more—this restaurant is true to its name, offering a real taste of Vietnamese cuisine.

VIET PHO

4208 Menaul Blvd. NE, 717-2359 This Vietnamese-based cuisine restaurant offers a homey feel and Southeast Asian comfort food. Try the popular Beef Pho Soup or go for a lighter dish like the Shrimp Spring Rolls.

VILLAGE PIZZA

3200 La Orilla Rd. NW, E-2 plus 1 other metro location 219-3766, villagepizzanm.com Family owned and operated, Village Pizza offers salads, nachos, calzones, pasta, and of course, signature pizzas, along with an all-you-can-eat buffet.

VINAIGRETTE $$ 1828 Central Ave. SW 842-5507, vinaigretteonline.com

Getting in touch with your “green” side has never been as hip as it is at Albuquerque’s newest go-to salad bistro. Vinaigrette offers a menu full of unique salads made with fresh produce from owner Erin Wade’s farm in Nambè. Items like The Nutty Pear-Fessor and the Asian Chopped Salad don’t sacrifice deliciousness just because they’re healthy. Expect one of 17 vinaigrette dressings to be perfectly paired with your salad.

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BITES VINTAGE 423

8000 Paseo Del Norte Blvd. NE 821-1918, vintage-423.com

Decorated with plush booths, black and white photos of vintage cars, a glass wine cellar wall, and an outdoor patio with couches and fireplaces, Vintage 423 is a goto location for good eats and happy hour—all year long.

WECK’S $$

WHOLE HOG CAFÉ

9880 Montgomery Blvd. plus 1 other metro location 323-1688, wholehogcafenm.com Get award-winning Memphis-style barbecue in a family-friendly atmosphere. Can’t-miss items include the pulled pork, potato salad, and the homemade banana pudding.

4500 Osuna Rd. NE, #100, plus 9 other metro locations, 344-1472, wecksinc.com For nearly 20 years, Weck’s has served up huge, tasty portions of breakfast and lunch. Examples: The Original comes with one pound of potatoes mixed with eggs, cheese, and chile; the “Scratch Made” Buttermilk Pancakes are more than seven inches wide.

YANNI’S MODERN MEDITERRANEAN $$

WESTERN VIEW

YASMINE’S CAFÉ

THE YELLER SUB

6411 Central Ave. NW, 836-2200 With a cozy diner feel and a long history, Western View is turning out plates of diner classics and New Mexican staples—finely seasoned with a sprinkling of Greek options—for diners hungry for both hearty home cooked meals and classic countertop service.

WHICH WICH

8110 Louisiana Blvd. NE plus 2 other metro locations 856-1617, whichwich.com A national brand with local twists, list your favorites on the bag and await a sammie that edges the competition. The UNM location is a student mainstay.

3109 Central Ave. SE 268-9250, yannisabq.com Impeccable Mediterranean cuisine paired with a fresh atmosphere that whisks you away to Grecian shores, you can always count on Yanni’s for savory spanakopita, perfect pasta, and other delicious treats. Reservations are recommended.

ZINC WINE BAR AND BISTRO

$$$

3009 Central Ave. NE 254-9462, zincabq.com Imaginative, gourmet cuisine (think: duck confit eggrolls, chicken skewer salad, and pine nut spanakopita) and an out-of-this-world wine list meets a friendly, laid-back atmosphere at this Nob Hill favorite. Reservations are recommended.

ZORBA’S FINE GREEK CUISINE

11225 Montgomery Blvd. NE 323-2695, zorbasabq.com The family behind University area favorite, Olympia Café, have relocated their tasty homemade Greek food to the Northeast Heights. Try the Southwestern Gyros or the enduring customer favorite, the pork, chicken, or lamb kebob.

1600 Central Ave. SE, 242-1980 Yasmine’s is one of the few places in Albuquerque with shawarma—pitas filled with marinated chicken or beef that’s been pressed, stacked and cooked slowly on a rotisserie. Also try lamb and beef shish kababs, baba ghanoush, fatah, and four varieties of baklava. 7200 Montgomery Blvd. NE 888-9784, yellersub.com Owner Mark Roerick has been perfecting his sandwiches since 1979 and the customer favorite, Steak & Grilled Onions Sub proves it. The potato chips, fries, and onion rings made from scratch the old-fashioned way sure won’t let you down.

GLOWING SKIN IS ALWAYS IN

SUNCARE spray tan and skin care salon

suncareabq.com

KYSS by Mystic Tan. Worlds most advanced spray tan in minutes. 9370 Coors Blvd. NW 897-7520

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5555 Montgomery Blvd. NE 883-8090

111 Rio Rancho Blvd. NW 899-5205 SUNCAREABQ .COM WWW.ABQTHEMAG.COM | MAY 2021

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BITES

(505) 489-8034

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pricklypearskinnm.com 1400 Jackie Road SE. Suite 105 | Rio Rancho WWW.ABQTHEMAG.COM | MAY 2021

BITES

(505) 349-0839

bosqueaesthetics.com 1400 Jackie Road SE. Suite 105 | Rio Rancho MAY 2021 | ALBUQUERQUE THE MAGAZINE

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‘TIL YOU DROP P. 196 | THE PAWS BUTTON P. 198 | PASSENGER WINDOW P. 204 | PHOTO CONTEST P. 207 | A FEW THINGS P. 208

BOOKS AND BOOKS AND BOOKS (AND BOOKS) Ever get that feeling where you want something new to read but just don’t know quite what it ought to be? Stop by Downtown Books, where the books seem to have a way of choosing their readers (p. 196).

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PHOTO BY MICHAEL JACOB/ATM

OUT AND ABOUT: YOUR GUIDE TO SHOPPING IN THE DUKE CITY

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VOTE! at abqthemag.com

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Downtown Books

109 8th St SW, Albuquerque, NM 87102 505-243-4492

t the edge of downtown Albuquerque, tucked away in the corner of what once was a row of brick townhouses, a used bookstore sits, waiting to be explored by curious passersby. This is exactly how owner Scott Free wants people to find his shop, Downtown Books. He wants the bookstore to be a corner full of hidden promise, offering some small adventure every time someone comes in, whether they’ve been to the shop a hundred times or never before. “Just by going inside, there’s something really special there,” says Free. “If you give yourself over to it, a book can really take you somewhere else.” Downtown Books is the kind of place where it’s almost more likely that a book will choose you, rather than the other way around. And that’s just how Free likes it.

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Shop Talk

For nearly two decades, this charming little downtown shop has celebrated the endless delights of everything literary. A life-long lover of books and all media, Free’s commitment to how his customers experience his store runs deep. “When I was a little kid, I was fascinated by used bookstores.” Free says. “There was one near where my dad lived, and when I was like twelve or thirteen, I would walk over and just go through the paperbacks and look at the covers. It wasn’t even always about reading. Just about checking it all out, what was there.” He’ll even hide books he knows are special gems—a title he himself particularly loves, a rare first or second edition of something popular, or a book he knows will catch people’s eye—so that the people who stop to search the stacks will have a bit of treasure to find. “People will ask me if I’ve read all these books, which obviously I haven’t—there’s

a whole lifetime of reading in here. But I think that sometimes a title can strike you, or sometimes you can revisit something you’ve already read a year later, and it’ll feel totally different.” Free has really tried to create a community here, with plenty of success—Free knows his clientele, makes an effort to say hello to those he recognizes, and often tries to recommend something new based on what they took home on their last visit to the shop. He even says that some customers love the store so much that they’ve had their wedding photos taken inside of it, posing among the stacks of books. “A lot of people come in and for whatever reason they seem to get a good feeling. When I started the very first day, it was all about being welcoming,” says Free. “I want to treat every single person WWW.ABQTHEMAG.COM | MAY 2021

PHOTO BY MICHAEL JACOBS/ATM

‘TIL YOU DROP

that walks through the door as a human being and try to connect. That really was my hope. And I feel like that feeling has continued to grow throughout the life of the store.” For all that, Downtown Books is first and foremost meant to be a fun place to spend time—a place where you can discover something new to read, or exchange ideas with fellow shoppers. Regardless of what they’re after, Free and the rest of the small staff are boundlessly enthusiastic about helping people find what it is they’re looking for. “There is something in my nature, it’s almost like a muscle, that makes me feel like I’ve been training to do this my whole life,” says Free of his chosen occupation, the buying and selling of used books. “It’s a certain awareness, a continual logging of titles and authors. There’s a trait among used booksellers where you just can remember specific details. I’ll have someone come in after seven or eight years and I’ll still remember what they were looking for that last time.” The bookstore’s current location—on 8th Street, just a tick north of Gold Avenue—hasn’t always been the home of Downtown Books. In fact, Free started the used bookshop almost two decades ago, at a spot on the corner of 6th and Central. The shop was bigger back then, and he liked the location, but after just a few years, rent went up in that area, and he was forced to move. The layout of the new location has “grown organically,” with themed sections of the store cropping up almost as though the bookstore insisted that’s where they should be. In what used to be the town home’s kitchen cabinets is the “Cupboard Wagon,” stuffed full of western titles. In the coat closet, you’ll find “The Dark Room,” a small section dedicated to photography books. And there’s a whole universe of worlds tucked into a little nook carefully reserved for science fiction and horror. “I sort of think of the store as an organic being, that I planted the seed for. It just keeps growing and changing. I almost feel like the bookstore itself has instructed me and taught me certain things.” —KELLI TRAPNELL

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THE

PAWS BUTTON

KEEPING TABS ON ABQ’S FURRY FRIENDS

ew Mexico is likely home to the oldest horse culture in the United States. Horses, it turns out, actually evolved in the Americas. Over time, they got bigger, moved to Asia and Europe, and went extinct in the America’s. Then, over four hundred years ago, the Spaniards brought them back as domesticated work animals. Since then, the history of the horse has been written into the classic iconography of the American West. Horses are less a part of people’s daily lives than they were back in the dusty frontier days. But even as we pursue our shiny, modern occupations, these animals—frequently large and charismatic, intelligent and full of personality—still call to us. There’s an inescapable romance to saddling up and hitting the trail— something so strong that it can even strike people who have never actually seen a horse in person. Out east of the Sandias, under the wide-open skies of Edgewood, Blue Barn Stables aims to help riders of every imaginable experience level satisfy that romantic impulse. “We go all over the place with people,” explains Blue Barn Stables owner Elisa Bohannon. “That’s a huge part of what we do, and they’re not just trail rides— they’re instructional trail rides. So we’ll get calls—we’ll get a lot during the holiday season—saying, ‘I ride, but my boyfriend doesn’t.’ And we’re like, ‘that’s fine, we’ll teach ya.’” Bohannon, who originally hails from

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EQUESTRIAN ENCHANTMENT

central California, exudes an unmistakable—and undeniable—enthusiasm for the equestrian lifestyle. Chatting with her, it quickly becomes clear that this is a person for whom horses are far more than a line of work—they are a full blown passion.

Many of the horses in Bohannon’s care at Blue Barn Stables are rescues, given a second chance at a healthy, happy life after their previous owners found themselves unable to properly care for them. “This horse here, this is our miracle man,” she says, pointing to what inexperienced eyes might see as an ordinary horse, called Cimarron. Turns out, Cimarron was confiscated by the New Mexico Livestock Board, thereafter spending about two and

a half years at Walkin N Circles horse rescue. As with people, negative experiences can leave lasting scars on animals. Overcoming a history of hardship and trauma is no mean feat. “It’s amazing to have that,” says Bohannon. “You know that feeling of, ‘gosh, if I could just get close—what is it that we’re not breaking through?’ So I donated my training. I said, ‘let’s bring Cimarron over here and see what we could do.’ Within almost three weeks, we’re riding him. So he was totally broke, but he’s very reticent—like, you wouldn’t be able to just walk in there and see him. But you know, he’ll carry anybody. I use him for people that have never been [riding] before.” It’s not an easy job, frequently demanding long hours, with little room for mistakes. “In the summer months, just to give you an idea, we put in about 85 hours a week. Because we’re running all this—I’m training out here, I’m going and helping and riding and I’m all over. You just go, go, go, go, go. It’s very physically demanding and you’ve got to make sure that you’re not tired and you are on your game, because these [horses can] get hurt.” But Blue Barn Stables is about more than just providing a good home to horses. It’s also about giving people a chance to have experiences that have become increasingly scarce amid the wild bustle of 21st century living. “It’s the hands on stuff—it’s a lost art,” says Bohannon. “You know, whether it’s shutting a gate the right WWW.ABQTHEMAG.COM | MAY 2021

way or tying a rope halter or how we put our tack away. Everything has a system to it. It’s fun to watch the young people do that, to go in there and pull [a] big draft horse out of that pen all by themselves.” Riders are paired with horses that match their skillset. “It takes a certain horse, and that’s where my expertise comes in,” explains Bohannon. “I did it for a long time. I worked for a guest ranch in California for over 10 years, and we did a lot of that. A lot of people from the Hollywood, L.A. area would come up and you’d have to get them out and back in one piece. You have to know your rider’s ability and you have to know your horse. There’s a lot of—I don’t if you want to call it mathematics— but there’s a lot of computation involved in making sure everybody is set up right.” Ever mindful of safety—both for horse and rider—the folks at Blue Barn Stables take a full accounting of each rider’s skill and experience, and offer a variety of affordably priced tours—giving first-timers their inaugural brush with horsemanship or old hands a friendly refresher. “We do a one hour tour, we do two hours, and then next summer, we’re gonna offer lunch rides,” says Bohannon, who we talked with in December 2020. Blue Barn Stables also provide shorter, halfhour rides for young children, and hosts birthday parties on site, where visitors can meet not only the horses, but a variety of charming livestock. —ZB

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ABQ’s AMAZING PETS

By Sakara Griffin

Hippo is a laid-back pitbull from Houston who captured the heart of Molly S. McGowan. “He’s always been the biggest lovebug, we bonded really quickly. I loved him from the moment he got off that plane.” The seven-year-old dog has gained the nickname, “Chief Dog Officer” around McGowan’s work, where she would take him prior moving to remote work. “I actually had a co-worker who was apprehensive about meeting him, because he’s never been around a pitbull before, and long story short a year later, he adopted one of his own. So that was pretty cool.” Although Hippo hasn’t been able to make an appearance at the office this year, he nonetheless left a lasting impression. McGowan explains how she looks at Hippo as an ambassador for pitbull breeds. “I would love to spread the message as much as I possibly can that they’re very sweet, loving and people focused dogs,” she says. “If I could even reach one person who’s unsure, I could die happy.”

Erica Muñoz and her husband picked up Kauai about three years ago from Weems Family Kennel in Portales, New Mexico. “Usually, to get him to smile like that, you have to say ‘cookie’ and he know exactly what to do,” she says. The couple originally named their husky “Kawhi” after Kawhi Leonard from the San Antonio Spurs. “He was our favorite player, but then a couple of months later he left the team,” expalins Muñoz. After this, they decided to change the spelling of the pup’s name. “It was kind of like getting married,” she says. “We had to call the city and change his license, and we had to call the vet and his trainer too! It was a whole ordeal, but he’s been Kauai ever since.” Kauai loves spending time in the water, taking brisk swims whenever possible. Muñoz likes to take him for hikes in Taos and swimming at the Pooch Plunge event in Rio Rancho. His skills have even earned him the title, “Camp Champ” for Mutt Madness at Camp Bow Wow.

Tommy Pickles is a stylish stud who not only has the looks, but also the voice. Joan Marie Yazze Gallegos noticed his talent soon after she got him. “When he was about a year, he started becoming the real nerd that he is, and now we got American Idol going on,” she says. “He blossomed into this little cheese ball who sings to random songs I play on Spotify, and if I put songs on in the car, it’s like a car ride and a show.” Tommy Pickles wasn’t always so outgoing. The mini poodle mix was a rescue from Watermelon Ranch, where they found two pellets in him when he was brought into the shelter. But that didn’t stop the pooch from coming out of his shell. Poochini Pet Grooming is responsible for the signature hairdo, part of the look that won Tommy top honors at Fur Ball. “He’s just the biggest fluffy marshmallow in the world,” says Yazze Gallegos.

Meet Denver the hairless talking cat. Jen Krom got him a year ago when her husband was looking for hypoallergenic cats. “He took right away to my basset hound and my little half hairless chihuahua. They are best buddies. He talks a whole lot. It’s annoying sometimes—I didn’t realize they were so vocal.” Denver decided meowing was overrated and took talking for cats to a whole new level. “He screams at the dogs if they don’t want to play with him,” says Krom. “He climbs in my lap and talks to me if I’m doing homework. Anything he’s doing, he announces it to the world.” “Denver Nugget” is also very lovable and loves to cuddle. If he’s not in your lap, then you can find him snuggling on the ground with the puppies or hanging off the cabinets.

LE S

HIPPO

TOMMY

K C I P

KA UAI

Is your pet ATM’s next Pet of the Month? Send a photo and short story about why you think your pet belongs in these pages to petofthemonth@abqthemag.com.

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PIECE OF T H E PAST

A BYGONE BRIDGE

Built over the Rio Puerco in 1933, the old steel truss bridge stands as a reminder of Route 66’s bygone heyday.

remodel, replacing some of the old lower struts with lighter options. Over time, historic Route 66 fell into increasing disuse—particularly after President Dwight D. Eisenhower signed the Interstate Highway Act into law in 1956. The succeeding years saw construction on huge expanses of interstate highway— like I-40, for instance—become a priority. The I-40 span over the Rio Puerco was completed in the 1960s, relegating the old Rio Puerco bridge to frontage-road status. In 1997, the Rio Puerco Bridge was

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added to the National Register of Historic Places. Then, two years later, the New Mexico State Highway and Transportation Department replaced the bridge entirely, officially ending its career of active use. But, being a historical landmark and all, they couldn’t exactly tear the old bridge down—and so it remains, a testament to a bygone age when getting from here to there meant passing over a two lane stretch of roadway under several tons of steel and bolts.—ZB

PHOTO BY DON JAMES/ATM

he rough contours of Route 66 were first laid down in 1857. On commission from the US government, Lieutenant Ned Beale—something of a 19th-century renaissance man— carved a wagon road along the 35th parallel from Fort Smith, Arkansas, to Los Angeles, California. Over the succeeding decades, folks modified and improved stretches of road along that path, creating a patchwork of vaguely east-west travel corridors. In the middle 1920s, this east-west network of highways was granted the numerical designation “Route 66”, with engineering working to stitch all those stretches of road into one long path with a smoother east-to-west alignment. Bridging the many rivers that sliced across the path of Route 66 was critical to this endeavor. These included both the Rio Grande and the Rio Puerco. The Rio Grande was bridged near Old Town in 1931. Sadly, this bridge is gone, replaced by the current Central Avenue Bridge in 1983. But just about 10 miles to the west along I-40, the bridge over the Rio Puerco stands to this day. A Parker through truss bridge (meaning a bridge where the path of travel passes under and through a supporting superstructure), the span over the Rio Puerco was fabricated by the Kansas City Structural Steel Company, with construction taking place under F.D. Shufflebarger in 1933. Though little more than a muddy channel for much of the year, the Rio Puerco has historically played host to devastating floods, leading engineers to select a robust design capable of withstanding occasional bouts of serious abuse. With an eroding floodplain and unstable riverbanks to contend with, engineers drove huge timber pilings into the earth to support unusually massive abutments. From there, they built a bridge long enough to span the Rio Puerco’s entire floodplain—250 feet, making it the largest bridge of its kind in the U.S. Southwest. In 1957, engineers gave the bridge a

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BRAVERY ON THE RISE THE COLORS OF THE PHOENIX UPLIFT ABQ’S NEWEST FIRE HOUSE

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of vibrant fire. The eyes are custom-fitted into steel sockets, then welded in place as the piéce de résistance. “That’s always kind of an important part,” says Kennell. “The glass makes the thing seem life-like. It really comes alive when the eyes go in.” The city also funded public art at Fire Stations 2 (a red rocket), and 7 (a water-spraying hydrant). As for Kennell, his work is also featured at W.L. Jackson Park near the Sandia foothills, and in Santa Fe, including the Green Coyote outside Meow Wolf, and the Barn Dog found on the Plaza.

In the fierce phoenix, he captures the perfect emblem of strength and resilience, apropos of brave firefighters. “It was a real pleasure to work on this piece. It seemed like there was a lot of support from the fire department and the community,” says Kennell. “What the fire station does is really important. So, it was wonderful to come up with something that meant something to them and also reflected what they do for the wider community. We were super stoked about that.” —SAKARA GRIFFIN

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PHOTO BY DON JAMES/ATM

atch out for the phoenix about to take flight outside Station 9. You may have seen the majestic, 22-foot-tall metal bird standing guard outside the new Albuquerque Fire Station on Menaul Boulevard, its feathers effortlessly catching the sunlight to highlight miraculous shades of fire. Something with a presence so loud and captivating is sure to strike the eye of anyone passing through the area. The installation took artists Don Kennell and Lisa Adler about four months to make, and was installed last October when the new station replaced the former building across the street. The sculpture is part of the Art in Municipal Places Ordinance (aka, “1 Percent for Arts”), funded through the city as a way to support local artists. “The idea of the phoenix was supposed to represent us as firefighters protecting the community,” says Tom Ruiz, Public Information Officer for Albuquerque Fire Rescue. “With the new station replacing the old one, it represents coming out of the ashes from the old to the new,” says Ruiz. Kennell explains how he usually uses his work to talk about habitat loss and how it impacts the animals that he depicts. “But for the city of Albuquerque, it was about the idea of recycling and reusing materials,” says Kennell. The sculpture is made of used car hoods bolted to a steel armature. “One of my favorite sculptures is the Statue of Liberty, and that’s done in copper of course, but it’s all bolted to a steel armature underneath, and that’s kind of what we do,” Kennell explains, noting how building a piece like this can be a time-consuming process. “There are thousands of bolts that go into a piece like that. We drill every hole by hand and tighten every bolt by hand. It’s a fairly laborious process, but it’s a labor of love.” To bring the phoenix to life, the artist used blown glass to give the phoenix eyes

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ADVERTISING REGISTRY 3 Advertising.......................................................................................................40 Albuquerque Florist..........................................................................................175 Albuquerque Isotopes Baseball.....................................................................38,39 Albuquerque Plumbing Heating & Cooling......................................................54 All World Travel................................................................................................... 13 AlluraDerm Med Spa.........................................................................................80 Animal Humane Association............................................................................159 Assistance League...............................................................................................68 Bask Bath Bar......................................................................................................19 Blackbird Coffee House.....................................................................................92 Blue Rose Photography.....................................................................................197 Bosque Aesthetics......................................................................................188,189 Bridal Elegance by Darlene................................................................................131 Bumblebee Fab & Powdercoating................................................................ 77,164 California Closets..........................................................................................50,63 Candlestick Coffee Roasters..............................................................................92 Casa Taco.............................................................................................................83 Catopia Cafe.......................................................................................................92 Central Grill and Coffee House.........................................................................86 ChocGlitz & Cream.............................................................................................83 Christy Mae's...................................................................................................... 84 Church Street Cafe.............................................................................................89 Cinnamon Sugar & Spice Cafe.......................................................................... 85 Clementine Health Coaching............................................................................69 Corona Hard Seltzer Lemonade........................................................................151 Cosmetic Dentistry of New Mexico: Dr. Byron Wall........................................2,3 Coyote 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Brewing..........................................................................................86 Houston Wholesale Cars LLC...........................................................................4,5 Hummingbird Music Camp............................................................................. 134 Imperfectly Dawn...............................................................................................69 Inn of the Mountain Gods.................................................................................41 Inspire Salon.......................................................................................................75 International Protective Service..........................................................................17 Java Joe’s. .............................................................................................................93 Jimmy's Cafe.......................................................................................................86 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Lucky Boyz Limo...............................................................................................124 Mario's Pizzeria & Ristorante............................................................................. 85 Merry Maids...................................................................................................52,53 Mesa Tractor....................................................................................................... 79 Molly's Bar........................................................................................................... 31 Moon’s Coffee & Tea............................................................................................93 Mrs. Clean...........................................................................................................61 New Mexico Orthopaedic Surgery Center.........................................................23 New Mexico Sports & Wellness ...................................................................... 201 On The Rocks Premium Cocktails................................................................... 161 Osuna Nursery.............................................................................................. 49,63 Paixao Nail & Beauty Bar................................................................................... 24 Pour Vida Coffee..................................................................................................93 Power 100.9...................................................................................................... 199 Power Ford......................................................................................................... 8,9 Prairie Star..........................................................................................................90 Private Chef Michelle..........................................................................................74 Quarter Celtic Brewpub..................................................................................... 87 R. Greenleaf Organics, Inc................................................................................ 119 Radiology Associates of Albuquerque............................................................... 48 Red Rock Roasters...............................................................................................93 Relay New Mexico...........................................................................................10,11 Rio Grande Hemp Company........................................................................... 120 Route 66 Casino Hotel............................................................Inside Front Cover Route 66 Cleaners............................................................................................... 31 Rudy's Country Store & BBQ........................................................................... 173 Sadie’s of New Mexico........................................................................................ 87 Santa Ana Star Casino Hotel...........................................................................209 Satellite Coffee.....................................................................................................93 Savoy...................................................................................................................89 Sciarza Social Digital........................................................................................202 Seasons...............................................................................................................90 Shamrock Foods.................................................................................................64 Slate Street Billiards......................................................................................87,176 Southern Glazer’s Wine & Spirits....................................................................177 Southwest Women’s Oncology......................................................................... 6,7 Southwestern HR Consulting........................................................................... 76 Stan’s Coffee and Scones.....................................................................................93 Starr Brothers Brewing....................................................................................... 87 Steel Bender Brewyard.......................................................................................88 SunCare Spray Tan & Skin Care Salon.............................................................188 Tamashi..............................................................................................................130 Taylor Garrett Whiskey...............................................................................154,155 Tema Furniture....................................................................................................57 Thai Spice..........................................................................................................189 The 66 Pit Stop - Home of the Laguna Burger.................................................. 44 The Grove Cafe & Market.................................................................................. 85 The Shop Breakfast & Lunch........................................................................70,88 Tomasita's...........................................................................................................88 Topochico Hard Seltzer.....................................................................................192 Trifecta Coffee Company.....................................................................................93 Tully's Italian Meats and Deli/ Saratori's. ....................................................89,90 Two Fools Tavern................................................................................................90 Ultimate Syn-Turf & Landscape Management.................................................62 Ultra Health....................................................................................................... 118 University of New Mexico Athletic Department..............................................146 Verdes Foundation........................................................................................... 121 Waterstone Mortgage.........................................................................................60 Whispering Bean............................................................................................89,93 WisePies...........................................................................................................205 Zendo Coffee ......................................................................................................93

WWW.ABQTHEMAG.COM | MAY 2021

PHOTO CONTEST

A BOY AND HIS BURRO By Shane Weigand

drian Sanchez isn’t on your average hike here. With the help of Julia, the burro, the five-year-old has hiked five miles with his family to enjoy a hot summer day in the San Pedro Park Wilderness. Adrian is a family friend of Shane Weigand, tour guide and owner at New Mexico Pack Burros, a local company that operates in the East Mountains out of the Edgewood and Tijeras area. “Burros are really good with kids because they’re not going to freak out as a horse would—their first line of defense is to just stop,” says Weigand, who sent in this photo of Adrian enjoying the company of a pack burro under a wide, blue New Mexican sky. “At one-point, Adrian fell and the burro just stopped, waited for him to get up and brush himself off, and they continued down the trail.” Looking for a furry friend of your own to escort you through the backcountry? Consider joining the burros on a hike this summer with New Mexico Pack Burros. “It’s a great excuse to get out with an animal and not have to carry a lot of weight. The experience is uniquely Southwest and part of our heritage and history here in New Mexico,” says Weigand. It’s a true New Mexican experience for those looking to try something new. —SAKARA GRIFFIN

Enter ATM’s photo contest and see your photo featured in our PHOTO OF THE MONTH! Submissions should include one high-resolution digital file sent by email. All photos sent to ATM will be property of the magazine and will not be mailed back to sender. All entries should include your name and phone number. Please include a bio and a brief description of how the photo was taken. Email entries to: photocontest@abqthemag.com

MAY 2021 | ALBUQUERQUE THE MAGAZINE

207

COLTON SHONE

KOB, CH. 4 Morning Show Anchor Colton Shone is proof-positive that influential parenting can work wonders. The Ch. 4 morning show host has achieved a remarkable amount of school and career success—thanks in no small part to the wise words of his mom. “She would tell me, ‘If you have something you want to do, you have to do it yourself, no one is going to do it for you,’” says Shone. For good measure, Shone repeats the mantra in his native Diné language—also taught to him by his mother, Regina Yazzie. Her inspiration helped both Shone and his sister while growing up in Phoenix: he earned a master’s degree in journalism from Arizona State University, then landed a string of TV reporter jobs before arriving at KOB in 2015; his sister graduated from Yale University before moving on to law school at ASU. And on the parenting front, Shone can now pass along his own wisdom, as he and his wife are the proud parents of a toddler son. “Being a dad has made me more patient,” he says. “My new goal in life is to make sure he grows up to go after his dream.” —JOEY ENDERS

2. I’ve been to France, Chi-

na, Ireland, and Italy. (I kissed the Blarney Stone in Ireland in hopes of becoming more eloquent—I don’t think it worked!)

3. I married my high school

sweetheart. We were partners in speech and debate.

4. I proposed to her in Central Park in New York City. 5. I had two wedding cere-

monies: a traditional Navajo ceremony in my family’s hogan on the reservation, and a small ceremony at a park in Scottsdale, Arizona.

6. 208

I’ve produced three documentary films, including one that got picked up for distribution.

7. I once drove six hours from

Phoenix to San Diego for a Muse concert, but then drove straight back after the show because I had to work the next day.

14.

I got my start in TV reporting by emailing a news director in Phoenix and asking her for advice. She ended up hiring me while I was still in college.

I got my bachelor’s and master’s degrees at the same time.

15. When MoviePass was a

9. I can speak three languages: English, Navajo (my mom spoke it to me growing up; I’m not fluent but working on it), and French (I earned a college minor—Oui! Je peux parler français!)

16. To earn extra money in college, I once did an acting job where I taught math wearing a safari outfit in front of a green screen, pretending to talk to animals.

10. I dream in French and

Navajo from time to time. I’m more fluent in my dreams!

11. I’m an avid runner, and I’ve completed four marathons. 12. I once hiked the Grand

Canyon rim-to-rim in one day.

13. I love movies, and even worked at a movie theater in high school.

thing, I watched a movie every day for a whole month.

17. We rescued two dogs, Poppy and Oliver. We got them DNA tested. They are not related. 18. One of my guilty pleasures is watching TV singing competitions —especially American Idol. I’ve been watching it since I was a kid. 19. Mrs. Doubtfire is one of my favorite movies—I can quote almost every line.

WWW.ABQTHEMAG.COM | MAY 2021

PHOTO BY DON JAMES/ATM

1. I am Diné, and we introduce ourselves by announcing our clans. I am Water-Flows-Together clan (Tó’aheedlíinii nishłį), born for the Bitterwatter clan (Tódich’ii’nii báshíshchíín).