Albuquerque The Magazine, September 2023

Comfort Food ABQ

FEATURE

P.52

Flannel days are almost upon us! To celebrate the changing of the seasons, we reached out to speak with a few ABQ chefs, restaurateurs, gardeners, soil experts, and more for their input on how to best enjoy all things culinary, both at home and on the town.

TOP DENTISTS 20 23 100 P.

To help you brush up on who’s who in dental care, we bring you our annual ABQ’s Top Dentists list. In a survey of the city’s dentists themselves, we asked them to pick the dentist they would recommend for a loved one (besides themselves, of course) in 11 different categories, from general dental care to cosmetic.

22 Publisher’s Note

25 Tapas

We spoke to the owner (and driver) of the city’s famous Skate-O-Mania roller skate car; some Rio Rancho kids had the chance to see color for the very first time; Hatch chile really is the best; UNM lends a helping hand to rural Ugandan students.

32 Faces and Places

69 Datebook 125 People

126 Albuquerque the Interview

As president of the Greater Albuquerque Association of Realtors, Carrie Traub is responsible for thousands of metro realtors—how does she do it? (And of course we had to ask whether home prices are due for a downturn any time soon.)

130 Personality

An astonishing number of people in ABQ know Tim McCorkle. If you’re not among them yet, read the profile of the longtime principal and metro baseball coach who’s still excited about teaching and mentoring students.

134 Behind the Scenes

Los Poblanos is known for exceptional eats and lux stays, but for the occasional Farm Shop shopper, nothing beats their locally grown and curated lavender products—hear from the farm manager himself exactly how they turn rows of lavender plants into the essential oil that they use for dozens of items.

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137 Culture

138

Creatives

Looking for a one-of-a-kind, handmade and locally crafted bow tie? Joseph Romero, owner of Joe’s Bows, is the one to ask, as he’s made bow ties for men, women, dogs, cats—almost anything with a heartbeat!

140 Shelflife

W.G. Hill details a lifetime of flying (and near crashing) in his memoir “On Riding the Wind”; A thrilling last year at a prestigious art school is the subject of Chris Rugeley’s latest endeavor, “Take Creek, For Example.”

142 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.

145 Dish

146 Eats Review

Even after 51 years, the Golden Crown Panaderia crew is still hard at work making pizza and pastries around the clock.

150 Eats, Etc.

Lily and Liam Bistro serves up classic American breakfasts (and some not-so-common treats); a longtime college favorite, Saggio’s is a university-area staple; Sushi King is ABQ royalty when it comes to their NM Roll.

154 A Recipe for Success

NM Alzheimer’s Association Chairman of the Board Mark Goodman shares his take on an Italian favorite: Pasta Carbonara.

156 Bites

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

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SEPTEMBER 2023

Number 5

PHOTO DIRECTOR

Don James don@abqthemag.com

ART DIRECTOR

Lise Watkins lise@abqthemag.com

ASSISTANT EDITOR

Emma Trevino emma@abqthemag.com

GRAPHIC DESIGNER

Emily Klumpenhower emily@abqthemag.com

FEATURES EDITOR

Stephanie Hainsfurther steph@abqthemag.com

DATEBOOK EDITOR

Lori Wilding datebook@abqthemag.com

CONTRIBUTORS

Tristen Critchfield

Mel Minter

Lisa Ocker

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.

189 Fun 190 ‘Til You Drop

Luscious eyelashes are only a few tips away; our still new-ish “Local Stuff We Love” column features self-standing cheese knives and a Victorian-style wax letter sealer; for European delicacies you won’t find at any local grocery store, Eurozone should be your first stop.

198 Paws Button

Kittens are huggable, loveable, and adoptable, but for all the older kitties who still need homes, June’s Senior Cat Rescue is here to help.

200 Amazing Pets

This month’s winners: Finnegan, Coco, Gotti, and Poncho.

203 Piece of the Past

The Alvarado Transportation Center has an interesting and long history—including a stint as a worldfamous Harvey House.

204 Passenger Window

Troche Y Moche means “all over the place” in English, which would make sense for this wall in Wells Park, which is comprised of seashells, volcanic basalt, broken glass, etc.

207 Photo Contest

This month’s winner: “Nambe Magic,” by Elise Funke.

208 A Few Things

Sleepy Placitas has a fun list of unexpected history, including the Sandia Man Cave, where archaeologists discovered countless artifacts.

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SEPTEMBER 2023

Number 5

PUBLISHER Larryl Lynch larryl@abqthemag.com

ASSOCIATE PUBLISHER Gena Goodson gena@abqthemag.com

SENIOR ADVERTISING EXECUTIVES

Philip Kjelland philip@abqthemag.com

Megan Life megan@abqthemag.com

PUBLISHING ASSISTANT Taryn Ozdoba taryn@abqthemag.com

BUSINESS OFFICE business@abqthemag.com

ASSOCIATE PUBLISHER EMERITUS Scott Davis (1966–2004)

If you’re not familiar with the term “Three Sisters” in reference to the cornerstone foods of corn, squash, and beans, you’ve come to the right place. Not only will these pages provide some background, but we’ll show you some spots around the city to try dishes made with this trio of ingredients.

It’s part of our ABQ Comfort Food issue. (And yes, we know comfort food is more of a fall weather topic and it’s still blistering hot outside. But we’ll cool off soon. We think.)

Back to the mingling of corn, squash, and beans, a trio that has Indigenous origins. History says before Europeans arrived, Native tribes in the far Northeast began planting these three seeds together by design, perfecting something now known as ‘companion planting.’ And over the centuries, the three have often been used in concert in recipes.

So, we decided to trek to a few local eateries that have the troika on the menu. Their creative offerings are in the spotlight, beginning on page 52.

Also on this month’s menu is this question for you: who doesn’t love a creative appetizer paired with a sexy cocktail? We asked a few local pubs and eateries to create pairings fit for a foodie, and they came through in grand style. Flip to page 60 to check out the combos.

When you talk food in New Mexico, you’ve also gotta talk chile. Our state has the world’s best and most renown peppers—everybody, including Colorado, knows this. It’s what makes our local New Mexican cuisine so amazing. But what kinds of chile heat is found in other parts of the world? The answer is on page 58.

And chile is not our only renowned crop. The lush, purple

lavender fields of Los Poblanos Farm in the North Valley are the source of dozens of bespoke beauty and health products. This month’s ‘Behind The Scenes’ column checks out the process of extracting and marketing that precious oil. Also in this issue, we bring you our annual list of ABQ’s Top Dentists. As always, we survey board-certified dentists, and ask them a simple question: if you had to refer a loved one to a dentist other than yourself, to whom would you refer them? We break down the results by specialty and bring you the winners (along with some fun insight into their personal lives).

And we’re proud to shine a spotlight on a deserving educator: Tim McCorkle, longtime high school baseball coach, teacher, and principal. Tim is usually the most interesting man in any room he walks into in Albuquerque. He also can’t go anywhere around town without former students stopping him to chat or thank him for being such a good influence in school. The best part? At age 67, Tim is still helping young people—and is looking to coach again. Meet the man on page 131.

We hope you enjoy this issue of ATM; we’re already working on the next one for you!

Sincerely,

ON THE COVER

For our Drink & An App story, Teddy Roe’s in Nob Hill offered up a buttermilk-and-spice coated chicken filet on a brioche fun and seasoned fries, alongside a whiskey smash infused with nectarine. Read all about the sexy pairing on page 60.

CORRECTIONS

In our August isuue we omitted the photo credit for an image we ran in our Datebook section (left). The image was shot by Wendy Hayes. Her work can be seen at flickr.com/photos/kanticoy_photography. We regret the error.

SKATING AROUND TOWN

Even if you’re not an eagle-eyed driver, chances are you’ve seen the giant roller skate cruising across the metro over the past year. Courtney Ballew is the owner of Skate-O-Mania, a car he bought about two years ago when it popped up on Facebook.

“My dad had a skate car when I was a little kid, and I just have such fond memories of it,” says Ballew. “He sold it a few years later because they’re difficult to drive and maintain, but I always knew I wanted to get another.”

According to Ballew, only 20 skate cars were made in the 1970s, and by now, there are less than 10 left in exis-

tence. “It’s a total eye-catcher when you see it on the road, and all the restoration work that we had to do on it was absolutely worth it.”

So how exactly is this thing street legal? “The base is actually a 1973 VW Bus, and because it has headlights, blinkers, and everything else you’d need, it’s safe to drive,” says Ballew. Still, he doesn’t like to push past 45mph. For Ballew, the best part about having the car is seeing the excitement on people’s faces, so don’t be afraid to ask for a look inside this unique vehicle—or a picture!—ET

Colors Through New Eyes

Ameera Mendez

AGE: 9 SCHOOL: ENCHANTED HILLS ELEMENTARY SCHOOL

TOTALLY INTO: SOCCER, SWIMMING, AND DANCING NOT A FAN OF: RUNNING, CLEANING HER ROOM, AND BUGS FUTURE PLANS: AS OF RIGHT NOW, EITHER A FASHION DESIGNER OR A NURSE, BUT SHE HASN’T QUITE DECIDED YET.

A big sister with a golden heart is the best way to describe this fourth-grader. “She has such a tender heart. Always offering a hug if she thinks someone is down, or, if she thinks that they just might feel better with a hug,” says her dad Gerald. “Her smile and giggle are almost always ‘on’ for everyone around her.”

About 1 in 12 boys and 1 in 200 girls are affected by colorblindness—this past July, Rio Rancho-based company Edit House Productions partnered with the Rio Rancho Community Foundation to provide colorblind students with EnChroma glasses. For the unfamiliar, EnChroma glasses filter out portions of the light wave spectrum, giving people a chance to see the world the way it was meant to be seen.

“We were actually watching the news and saw a story about an Iraq war vet named Ron Neldon who received reparations and used some of that money to

provide EnChroma glasses to students,” says Edit House owner Ed Smith. “So we thought it would be a great idea to raise money for the remaining students this year…there were about eight.”

For Smith, seeing the sheer amazement in the eyes of the kids he helped was enough to encourage future EnChroma endeavors.

“The biggest challenge for them is distinguishing between red and green, and one of the students said, ‘Now I’ll be able to see Christmas lights,’” says Smith.

“It really changes lives, and that’s what we’re supposed to do as human beings.” —ET

It makes sense then why Ameera doesn’t play with dolls much these days: all eyes are on her brother. “She’s so empathetic…whenever someone’s crying, she’s crying,” says her mom Sarah. On the academic side of things, her mom says that Ameera is excelling in school. “She’s really good at math, but she loves reading and listening to audiobooks right now too. I would say her favorite is Harry Potter, but she’s already listened to all the books so she’s kind of cycling back through them.”

Doting moms are used to getting compliments about their incredible kids, and for Sarah, that compliment is that her daughter is the life of the party. “Ameera walks into a room and the energy just explodes,” Sarah says. “Right now, we’re actually at my sister’s house for a party, and it’s quiet in the house so we know Ameera’s not inside.”—ET

START BRAGGING ABQ

Skip Adams Owner #SoldbySkip, Real Estate Brokerage

If you’ve never hit a golf ball at 5,500 feet above sea level, then you’re missing out! Golfing in Albuquerque will do wonders for your self-esteem and add distance to your drive.

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 Bernalillo County Extension Service has many ways to help from workshops on food prep and safety to health, wellness and family life. Go to nmsu. edu for info.

GREEN CHILE GALORE

The rest of the country associates September with back to school season, but here in New Mexico, we know it as the start of chile season. ABQ natives are the first to say that our Hatch green chile is the best (take that, Colorado), and as it turns out, there’s some real science behind that completely indisputable claim.

Think of Hatch green chile like Champagne. We call lots of sparkling wine Champagne, but unless it’s made from grapes grown in that region of France, it’s not technically Champagne. The same is true for Hatch chile— requirement one is that it needs to be grown in Hatch. Here’s where it gets interesting: Hatch chile thrives in heat, which is something southern New Mexico knows well. According to the Sandia Seed Company, Hatch chile seeds prefer to be kept at 80-90 degrees fahrenheit to germinate. Once the ground temp is above 60 degrees, chile farmers plant the seedlings, carefully tending to them until they’re ready to harvest.

Now comes the best part: the amazing, smoky aroma of Hatch green chile being roasted pretty much everywhere in New Mexico. There’s a reason chile is our state veggie and state aroma, after all. —ET

Roman Sandoval

AGE: 9 TOTALLY INTO: ENGINEERING, NBA, UFC, AND HIS FAVORITE FOOD IS BROWN BEEF AND RICE NOT A FAN OF: ROLLERCOASTERS FUTURE PLANS: ENGINEER OR SCIENTIST

Lyelah Sandoval

AGE: 12 TOTALLY INTO: UFC, SOCCER, AND STARTING HER RESIN KEYCHAIN AND JEWELRY BUSINESS. NOT A FAN OF: THE OCEAN FUTURE PLANS: A FAMOUS UFC FIGHTER AND BUSINESS OWNER

Roman and Lyelah are not only studious kiddos, but they both have a bug for sports, with mom Kandy saying that the two are prepping for the ring. “Roman excels in MMA and basketball, and Lyelah is a star athlete in soccer and MMA,” she says. Roman hasn’t always had it easy—after being diagnosed with autism and seizures, doctors said he wouldn’t be able to partake in sports, but he defied the odds and now shines in sports and the classroom. “Lyelah has been her baby brother’s biggest fan since day one, and the two have been inseparable for as long as Roman has been in her life,” says Kandy. The two may be close, but their interests aren’t particularly similar. “Roman enjoys studying history, the solar system, and sports statistics from the greats, while Lyelah is really interested in animals and crafts,” says Kandy.

At home, you’ll find Lyelah watching shark documentaries (even though she hates the ocean), while Roman busts out one of his signature silly dance moves anytime a great song comes on. Individually, this sibling duo is undoubtedly incredible, but together? They’re unstoppable. —ET

START BRAGGING ABQ

Fabian Cordova Owner/Creative Director

Lust Luxe Cosmetics

I love a brisk walk through the bosque right off of Montaño. The sounds of nature, the beautiful Sandia Mountain views, the trees, the birds and an occasional run in with wildlife. The tranquility received getting lost in nature right in the heart of our wonderful city is priceless.

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

During a Santa Fe legislation session earlier this year, a bill was signed into law that declared “Green Chile Roasting in the Fall” our official state aroma (which feels so right).

UNM students impact the world

The incredible work that Sunny Smiles does will certainly put a smile on your face: the program, which was founded back in 2020, is focused on spreading awareness on menstrual hygiene to those who don’t have access to that kind of education. “Talking about menstruation is still somewhat taboo even here, so in Uganda, it’s really important that we are able to teach girls about how to properly take care of themselves,” says Sunny Smiles cofounder Hyesun Choi.

At just 25 years old, Choi, a UNM medical student, has made quite an impact. “Our goal is equal parts education and bringing much-needed menstrual products to those communities,” she says.

Based both here in Albuquerque and in rural Uganda, Sunny Smiles operates as a network. “Oftentimes schools in Uganda will reach out to us, and we make sure to bring our medical professionals, our volunteers, and really try to take half a day where we talk to girls, teachers, parents, community members. We want everyone to share in that conversation of ‘What is a period? What is puberty?’”

Eliminating period poverty and addressing the stigma of menstruation is huge for Sunny Smiles and Choi—she says that because products are so few and far between in rural areas of Uganda, girls will use unsafe methods versus pads and tampons.

“Young women would have to find dirty fabric, raw cotton, and they weren’t taught how long to leave it there for, when to change it out, anything like that,” says Choi. Sunny Smiles is working tirelessly to stop the number of people who have to do those things in order to get by: in just the last three years, Sunny Smiles has helped to educate more than 2,000 people. “At this point, our program is a wide international group,” says Choi. While she herself hasn’t yet made the trip to Uganda, Choi is planning to apply for a travel grant through UNM this coming year. —ET

START BRAGGING ABQ

Angelica Maestas Founder & CEO HealthTech Rx

One day in my 20s, I realized that New Mexico’s skies are the bluest I’ve ever seen, patio seating in Albuquerque is the best seat in any house (especially when you have the Sandias to look at), and there aren’t many places where a 25-minute drive can present you with majestic views like the Jemez Mountains or the Bosque Trail.

The American Academy of Dermatology says the only anti-aging cream you need is sunscreen. 80% of skin damage is from the sun.

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

CARNM Golf Fundraiser

Members of the NM chapter of the Commercial Association of Realtors gathered at Sandia Golf Course on August 3 for a sunny day on the green.

1. Tim Mcwenie, Oscar Ortiz, Jeff Trujillo

2. Justin Thayer, Dan Cover, Kyra Martin, Allen Lewis, Kelly Wainwright

3. Lence Jorgensen, Greg Leach, Carl Hosfield, Mike Leach

4. David Chavez, Kino James, Brandon Saylor, Ariana West

5. Daniel Garcia, laurie roach, Susan Kroger, Daniel Vigil

6. Mike Chavez, Jody Samuelson, Randy Sanchez, Richard Harding

7. Kristina Martinez, Kelsey Aggen

Notah Begay Golf Tournament

For the third year, the NB3 foundation hosted the Native Youth Golf Championship, where Native kids ages 8-18 were eligible to compete.

1. Clint Begay, Simona Casiquito

2. Antonia Chinana, Janee Bates

3. Cyanne Lujan, Benny Shendo

4. Sacha Smith, Demitrius Payne

5. Jennie Holmes, Jon Driskell, Tunté Vigil

6. Melody Johnico, Jett Johnico, Deborah Yockey

7. Nikki Jacobs, Jay Jacobs, JaidaJacobs

Juvenile Diabetes Research Foundation Game Night

JDRF hosted a family game night with Katie Bone at Main Event on November 2nd. It was a great opportunity for families in the Type 1 diabetes community to connect and meet American Ninja Warrior Katie Bone.

1. Roy Barrett, Vanissa Barrett , Lee Barrett

2. Marcus Ross, Ebony Ross, Joshua Kowalchuk

3. Chris Maluski, Shayna Rosenblum

4. Katie Bone, Matt Bone

5. Tammy Bone, Fred Slow , Van Nunley

6. Annajita Rubio, Jennica Granger

7. Cynthia Chall-Silva, Jennifer Furman

New Mexico Music Hall of Fame Inductees Announcement

Local celebrity DJ Juan Velasco hosted the NM Music Hall of Fame event at El Patron on September 16th. The event honored musicians who have made an impact on music in NM.

1. Matt Martinez , Steve Jones (Lil Bo Diddley)

2. Shirley Lopez , Anthony Lopez , Anna Lopez

3. John Truitt, Holly Truitt, Lee Truitt

4. Joe Barela, Dwight Sullivan

5. Stefani Montiel, Gabriel Zavala

6. Robert Pimentel, Elizabeth Pimentel

7. Michelle Thirik, Dinah Vargas, Ruby Garcia, Susan Valencia Salter

Presbyterian Ear Institute Golf Tournament

The PEI Golf Tournament was held on September 9th at Topgolf where 14 teams (75 players) competed to raise money for PEI’s School and the 23 children enrolled.

1. Lisa James, Molly Cheves, Renee Patton

2. Bob Pitte, Joe Rogillio, JP Rael, Mike Fietz

3. Jesse Herrera, Bob Hakeem, Greg Hakeem, Josh Herrera

4. Greg Pluemer, Don Leach, Mike Leach, Greg Leach

5. Trevor Hatchell, Erica Hatchell, Molly Butkus, Matt Butkus

6. Nick Swanson, Mark Swanson, Mary Swanson

7. Matt Archuleta, Greg Everett, Amanda Lin, Kirsten Bailey

EXPERTS EXPERTS

IN THEIR FIELD IN THEIR FIELD

PARTNER CONTENT

AARON T. JONES

CEO | INTERNATIONAL PROTECTIVE SERVICE

4901 MCLEOD RD, SUITE B ALBUQUERQUE

(505) 897-2420

In today’s world, it’s become necessary for citizens, homeowners, and business owners to resort to other means of defense and protection, rather than simply law enforcement. My goal at IPS is to provide trusted, professional protection service clients can count on for daily support as well as in critical times of need. We are constantly expanding our reach with the possibility of branching into the United Kingdom (London) soon.

SKILLS & EXPERTISE ACCREDITATION ACCOMPLISHMENTS

• California and New Mexico Law Enforcement Certifications

• Licensed to operate in NM, TX, CO, AZ, OR, WA, DC, TN, CA and FL. We operate Coast to Coast in selected cities!

• Member: National Rifle Association, Fraternal Order of Police, Better Business Bureau, New Mexico Electronic Security Association, United States Deputy Sheriff’s Association

• ESI Alumni— Executive Security International

• Active security professional for over 29 years, licensed in multiple states

• 26 years of Law Enforcement Experience in Violent Crimes/Homicide

• Special Investigations Division (SID) as well as a Special Operations Unit which encompassed the K-9 units (Bomb and Drug) and Tactical Unit (SWAT TEAM)

• Police Officer / Deputy Sheriff of the Year in 1998 (Order of the Eagles)

• New division, IPS Technologies, now offers Alarm, Camera, Monitoring and Access Control

• Internal Affairs Investigator responsible for policing the police

• Violent Crimes/Homicide Detective with major case experience and training

• IPS began service in Four Hills on New Year’s Day 2007, with three cops and one (old) patrol car

• IPS began citywide service in Albuquerque and Bernalillo County in 2008

• IPS began providing commercial services throughout New Mexico in 2009

• Heart of the Community Award Recipiant in 2019 from the Bernalillo County Sheriff’s Department

A

AARON T. JONES

QUESTIONS AND ANSWERS

WHAT INSPIRED YOU TO START IPS?

I saw a huge need for someone to start a service and a company that people can count on to keep them safe and secure while also allowing them to go about their day-to-day lives with enjoyment and peace of mind.

WHAT TYPE OF CLIENTS ARE A GOOD FIT FOR YOUR SERVICE?

We do very well with clients who actually care about safety and security, and are truly looking for someone they can trust to watch over them, their homes, families, and businesses. We are not the guys to use if you are just looking for a “warm body.” You can train a monkey to do that. We actually make a difference. That is extremely important to me.

ARE YOU SEEING AN INCREASE IN NEED FOR YOUR SERVICE?

Yes. Unfortunately, the world we live in is not becoming a safer place. We turn on the news on a daily basis and we are not seeing good things. Violent crime and property crime is up, and the police are overwhelmed with too many calls and not enough manpower. We have terrorist-type activities in our cities and towns. It’s a scary scenario. Someone has to take up that slack. That’s where we come into the picture.

WHAT TYPES OF CRIMES DO RESIDENTIAL CLIENTS FACE?

Since COVID has hit, there are people that are covering their faces under the pretense of the virus in order to conceal their identity, which is obviously a benefactor for the criminal element. That’s a challenge as well. Not only in banks and stores, but residentially, where people are knocking on your door at all hours of the day and night to test the waters for home invasions. They’re able to conceal their identity. People aren’t as alarmed by that as they should be because of the pretense that they’re trying to protect themselves from COVID. The COVID pandemic has given the bad guy a huge advantage by the fact that it’s “okay” to cover your face.

Q A

HAVE YOU BRANCHED OUT OR EXPANDED YOUR OFFERINGS?

We’re continuing to grow big time. We just started in Seattle. We’re in Phoenix and Tucson. We’re getting ready to start in Chicago and Atlanta. We just got our license in New Jersey and Virginia. We’re just growing tremendously. We’ve also adapted an aviation unit and a marine patrol in our Florida division. We have the capabilities with our aircraft to get anywhere in the country or anywhere in the world within a matter of hours for our clients. We’ve really had a lot of changes just in the last year alone regarding our capabilities and the things that we can do for our clients.

CHRIS WAGGONER & PAUL CYBULSKI

CO-OWNERS

SILVER STAR AUTO HAUS

5111 WILSHIRE AVE. NE ALBUQUERQUE

SILVERSTARABQ.COM

Silver Star Auto Haus is a family-owned operation with more than 100 years of combined Mercedes-Benz experience. We proudly service all MercedesBenz, smart car, Sprinter-Freightliner, Porsche, Audi, and BMW models. Silver Star features the latest in advanced luxury vehicle diagnostic and repair equipment, including a built-in wheel alignment machine with a camera and laser.

We pride ourselves on providing superior maintenance and repairs with honesty and integrity at an affordable price. If you need help with your Mercedes-Benz, call (505) 881-4855.

SKILLS & EXPERTISE ACCREDITATION ACCOMPLISHMENTS

• Paul is New Mexico’s only Mercedes-Benz Master Guild Certified Technician, graduating at the top of his class in the Mercedes-Benz Elite Technical Training Program

• Paul has an associate’s degree in automotive technology from Universal Technical Institute in Phoenix

• Chris is a National Auto Sport Association Member

• Paul is Mercedes factory-trained to the highest level possible in the program

• Paul has more than 20 years of dealership experience, 16 years of Mercedes-Benz Shop Foreman experience, and more than 25 years of automotive technician/repair experience

• Paul is a specialist with electri- cal diagnostics, CAN network, and bumper-to-bumper automotive repair

• Both Paul and Chris are the only two Mercedes-Benz SLR McLaren Certified Technicians in New Mexico

• Mercedes-Benz Electric Car High Voltage Certification

• Chris has more than 35 years of Mercedes-Benz experience

• In 2019, Chris built a state-of-theart facility with the best and latest diagnostic equipment, including a builtin wheel alignment machine with a camera and laser

• Paul was promoted to shop foreman at 24 years-old, making him one of the youngest foremen in the U.S.

• In 2010, Paul was awarded a trip to tour and train at the Mercedes and AMG factories in Stuttgart, Germany

• All shop technicians have up-to-date training on Mercedes-Benz vehicles

BRENTON L. FEWOX

OWNER

ANTHEM FINANCIAL SERVICES, INC

333 RIO RANCHO BLVD NE, SUITE 102 RIO RANCHO

EMAIL: BFEWOX@ANTHEMFINANCIAL.US

Anthem Financial Services is an independent consulting and advisory firm focusing in estate preservation and distribution, risk management and supplemental insurance services. I, Brenton L. Fewox, am the owner of Anthem Financial Services, Inc., and have more than 30 years of experience in the industry. I’m an Air Force Veteran. If you need help with financial advice or services, call (505) 3380206.

SKILLS & EXPERTISE ACCREDITATION ACCOMPLISHMENTS

• MA from UNM: Secondary and Adult Education

• Life Underwriting Training Council Fellowship

• Investment Advisor Representative

• Financial Advising for All Ages

• Retirement Planning

• Investment Advice

• Long-Term Care Planning

• Disability Planning

• 65 Series Security License

• 30-plus Years of Service

• Agent of the Year for Four Dif- ferent Companies

• Million Dollar Round Table (MDRT)-Level Production for 28 years

*Investment advisory services offered through Atlas Capital Management, an SEC registered investment advisor. Insur- ance services offered through Anthem Financial Services, Inc. Atlas Capital Management and Anthem Financial Services, Inc. are not affiliated.

TINA ABEYTA

REGIONAL DIRECTOR ABQ CHILDCAREALL SEASONS DAY SCHOOL

7700 ZUNI RD SE ALBUQUERQUE ABQCHILDCARE.COM

Tina Abeyta has been the Director at All Seasons Day School (abqchildcare. com) for over 33 years. Her duties as the director include opening the doors to every family in their city and neighborhood to love and care for their children; offer educated staff that are trained to develop children physically, emotionally, socially, and cognitively; offer free nutritious meals four times a day; provide a high-quality learning curriculum; and offer a place of safety to meet individual needs.

If you need help with quality care and learning, Free NM PreK, and after-school care, join our many programs for all ages by calling (505) 266-3000.

SKILLS & EXPERTISE ACCREDITATION ACCOMPLISHMENTS

• National Administrator Credential (NAC)

• Child Development Certificate (CDC)

• Member of NM Child Care and Education Association (NMCCEA)

• Center Awarded National Early Childhood Program Accreditation (NECPA)

• Upholds the center’s 5-star NECPA Accreditation status

• Interviews, screens, and hires per- sonnel who love and relate to children

• Trains and meets with staff to complete yearly trainings

• Schedules monthly family engage- ment activities for parents

• Maintains, supervises, and enforces company policies, standards, and philosophies

• Knows and enforces of all NM Childcare State Licensing regulations

• Knows and monitors the USDA Child Care Food Program

• Oversees ECECD PreK/Early PreK programs

• Oversaw ECECD PreK/Early PreK programs for four years

• Maintained a 5-star Accreditation Center with NECPA for over 15 years

• Monitored a USDA Child Care Food Program for over 33 years

• Was awarded a Child Development Certificate through Central New Mexico Community College

• National Administrator Credential (NAC)

ABQ COMFORT FOODS

For some (fun) reason, cooler fall weather typically leads us to start seeking more comfort dishes.

With that in mind, we checked in on some of ABQ’s chefs, bartenders and growers for their interpretations.

By Stephanie Hainsfurther and Emma Trevino

Photography By Don James

CORN+ BEANS+ SQUASH ARE:

THE SISTERS C

Three

orn, beans, and squash. They go together naturally on a plate, and they have a long history as

a trio.

The Three Sisters, as the combination is known, has indigenous origins. As far back as 500 years ago—before European contact— native tribes were planting all three seeds in single pods, known as companion planting. Each plant protects or provides for the other, as if they were three sisters.

In Native legends, the Three Sisters are portrayed as protectors and warriors.

“The Three Sisters are crops of great importance. They not only provide a window looking into the past, but also remind us of how beneficial plants can be,” says Joseph Delgado, a Horticulture Extension Agent with the Bernalillo County Extension Service.

Some versions of their indigenous legends involve the crops personified as three women who separate from each other only to find out that they are stronger together.

“Corn provides rigorous support for beans to grow tall. In turn, the beans are nitrogen fixators, meaning they aid in providing nitrogen (a vital nutrient) to the corn,” says Delgado.

The squash plants stay low and spread around the companion base, deterring weeds and keeping moisture intact. “This generates a beautiful companion relationship among the three plants,” says Delgado.

FARM & Table T

his lovely Three Sisters spread was created for us by Chef Jens Peter Smith of Farm & Table, who used the trio as a complement to his seared trout dish.

Local fare is big throughout the menu at this popular, decade-old North Valley restaurant, where up to 80 percent of ingredients in the dishes are sourced nearby. That includes most of the items that comprise this savory creation.

“It’s breaded with Tamaya corn meal and pan-seared, served with corn from Tamaya, squash from Agri-Cultura, string beans from Rodriguez S&J Farm, Jimmy Nardello peppers from Vida Verde, nasturtium, chile oil, and cilantro,” says owner Cherie Montoya.

The grounds at Farm & Table also showcase the many ways in which small farming can enrich lives with native ingredients, served mindfully. But as prolific as their fields are, Montoya says, their ingredients are chosen from the seasonal crops of more than 95 local farmers. —SH

The delectable trout at Farm & Table is seared, and topped with local corn, squash and string beans.

Executive Chef Jens Peter Smith

+ SQUASH DISH:

THREE SISTERS

Talk about a great way to get your kids to eat their veggies. A tasty Three Sisters Cobb Salad is now on the menu at Explora, courtesy of Three Sisters Kitchen. Better yet for the kids, the ingredients are mostly roasted in this imaginative and updated presentation of the trio.

The cafe inside the Old Town science-and-fun hub for kids is the new home for the non-profit community cooking center, which moved from it’s previous location downtown.

“By using local ingredients, we invest in the local food economy and celebrate the bounty of New Mexico,” says Anzia Bennett, Three Sisters Kitchen Executive Director. “We teach people to use all seasonal ingredients.”

Those ingredients go over quite well at Explora, where the trio salad is wildly popular. For extra protein, they added a hard boiled egg, bacon, and Tucumcari Cheddar Jack cheese. Served on local field greens and finished off with sunflower seeds and your choice of dressing, it’s a nutritious salad made for New Mexico — and by New Mexico.

Roasting the three vegetables is something home cooks should consider for their Three Sisters concoctions, says Isha Aran, Food Storytelling Programs Manager for TSK. “It’s an easy technique that people can apply at home.”

The ingredients are also a metaphor for the three arms of TSK’s outreach: cooking, community, and small business development. Community members can come to cooking classes and learn how to make healthy, economical meals (an Ethiopian cooking class is in the making). TSK’s impressive community outreach includes groceries and health education for 100 families who receive food from them. And their business incubator teaches all aspects of running a small food business.

Three Sisters Kitchen just celebrated their fifth birthday. For more information and to sign up for a cooking class or to receive their ReFresh newsletter, visit their website at threesisterskitchen. org. —SH

Kitchen

The namesake eatery at Explora roasts the corn and squash in their trio salad, which includes charro beans.

INDIAN PUEBLO Kitchen E

xecutive Chef Davida

Becenti is an ex-Marine who commands her kitchen with love and pride. She and her staff, all from Indigenous backgrounds, prepare dishes with corn, beans, and squash on regular rotation at the Indian Pueblo Kitchen. Chef Davida herself is of Diné and Polynesian descent and she graduated more than 26 years ago from the University of Hawaii’s Kaua’i Culinary Arts Program.

Her flavorful Taco Salad Bowl is prepared with the well-known trio of ingredients, sometimes together, sometimes separately, but always with a nod to Pueblo traditions and recipes. “Indigenous cuisine is all about Mother Earth,” she says. Indeed, a guest in her restaurant can feel like a welcome member of the family, from the aromas that greet them to the warmth of the food. As the IPK tagline says, “It’s a Pueblo feast for the soul.”

The ingredients Chef Davida uses in her kitchen are grown close to home—the garden on the grounds of the Indian Pueblo Cultural Center, which also houses the restaurant.

“We use traditional gardening techniques in our garden,” says IPCC Marketing Director Yvette Perez about the adjacent plot. When seasonal and possible, all vegetables are harvested from Pueblo lands. Many Pueblo communities have maintained their traditional agricultural practices despite territorial disputes over land, water, and cultural rights.

The traditional method for planting the Three Sisters is rote but its benefits are many. Dig a hole and plant corn kernels, watering them in. A couple of weeks later, heap up soil and plant the beans, then squash. As it grows, the corn stands in as a beanpole, and the squash vine covers the ground for shade and weed control. In the fields, these mounds of the Three Sisters can be spaced a few feet apart to benefit other plants, as the bean stalks provide nitrogen. —SH

Executive Chef Davida Becenti (Diné) uses ingredients grown on-site at Indian Pueblo Kitchen.

Ours RED AND CHILE PEPPER

Thanks to our amazing New Mexican cuisine, we tend to think of our state as the epicenter of chile. And why not? We enjoy world-famous Hatch green chile, plus jalapeños, Chimayo red peppers, serrano green peppers, and countless other varieties that provide the perfect amount of heat, depending on your taste buds. But what are the pepper types that give other parts of the planet that spicy sensation for their cuisines? Here’s a quick look at some of the varieties found in other countries—along with their local eatery counter-

The WorldHEAT AROUND

Rich and diverse use of spices form the backbone of its vibrant cuisine, including several tasty peppers. Interestingly, chile peppers are not native to India.

Closest equivalent in ABQ: Taj Mahal Cuisine of India, 1430 Carlisle Blvd NE

RESHAMPATTI PEPPER

A touch of fruit to go with a ton of heat.

KASHMIRI PEPPER

Mild and usually sold in dried pods; similar to what we find on New Mexico ristras.

BHUT JOLOKIA PEPPER

Means “demon” in Sanskrit, and 100 times hotter than jalapeños.

Though the cuisine is a diverse mixture from many regions, the flavor profiles are mostly mild on the heat scale. Except for that one outlier pepper… Closest equivalent in ABQ: Taaj Palace, 1435 Eubank Blvd. NE

DUNDICUT PEPPER

The national pepper of Pakistan, these cute little bombs that grow to the size of a ping-pong ball and pack five times the heat of a jalapeño.

KADHI

INDIA PAKISTAN CARIBBEAN

A gravy-like mixture of ground roots, seeds and chile peppers, typically served as an accompaniment at most meals.

BELL PEPPERS

Found in many dishes, the Pakistani versions are a tad spicier than the American counterparts (which are vegetables, really).

Caribbean cuisine is a melting pot of mostly spicy flavors, influenced by African, Indian, European, and Indigenous cultures.

Closest equivalent in ABQ: A Taste of the Caribbean 2720 Central Ave. SE

SCOTCH

BONNET PEPPER

Once hailed as the World’s Hottest Pepper, a staple in Caribbean cooking— provided it’s served in smallish doses.

AJI DULCE PEPPER

They’re nearly identical in appearance to habañero peppers, but they’re mild in flavor and have a slight tropical fruit profile.

CARIBBEAN RED PEPPER

Also a habañero lookalike, but…wait for it…checks in at twice the heat level to rank near the top of all peppers in Scoville units (which calculate heat).

WE SEE A DRINK & APPETIZER In your near future

Had a bad day at the office? Need to vent about the boss? Onethird of American workers in a recent survey by alcohol.com think it’s a good idea to have a drink after work with colleagues. In New Mexico, studies estimate that individuals spend $2,700 each year buying after-work drinks. With the number of lunchtime checks down by 9% according to Retail Brew, it’s no wonder restaurants are doing their level best to get us in there at in-between time slots.

Turns out a drink and an appetizer after work can be a pleasant diversion. Ten 3, Teddy Roe’s and Scalo invite you to stop in for a bit of attitude adjustment between work and dinner. Here are their pairing suggestions for a cocktail with an appetizer to take the edge off. —SH

This pairing from the Nob Hill speakeasy is guaranteed to make you smile. If you can smile with a mouthful, that is.

The cocktail is a Nectarine Whiskey Smash, which consists of fresh nectarines, fresh lemon juice, cane sugar, and Balcones Lineage Whiskey. The drink is the concoction of co-owner Arcy Law, who used one of the whiskeys from the password-only bar’s huge selection of bespoke spirits.

To complete the pairing, their team chose the Cluck Around and Find Out

TEDDY ROE’S

Chicken Sandwich (fun to say). Wrap your mouth around Buttermilk & Berbere Coated Fried Chicken, pickles, green apple and kale, with a hot honey aioli on a brioche bun. The dish comes with a side of seasoned fries.

The dish comes from Executive Chef Jaancarlo Cuellar, who says his goal is to make “familiar bar food with an upscale twist.”

Small, dark and sexy, Teddy Roe’s is known for live jazz and old-school cocktails—the perfect spot for special occasions and date nights. But with a growing emphasis on food offerings, it’s quickly gaining high regard among the upscale ABQ foodie crowd.

Co-owner Arcy Law (left), and Executive Chef Jaancarlo Cuellar (right).

The Cluck Around and Find Out chicken sandwich is a party that can only be outdone by its paired drink, the Nectarine Whiskey Smash.

SCALO C

hef David Ruiz invites you to stop into Scalo, that Nob Hill stalwart and local favorite, to indulge yourself with his latest creations. Case in point: the thoughtful, inimitable pairing of the Pear Burrata Salad with a Scalo’s special cocktail.

“The plate is made with local pears and burrata,” said Chef Ruiz. “We use Prosciutto di San Daniele and extra virgin olive oil with crushed red pepper.”

No lie, this salad will get you from work to dinner, but it needs a complementary aperitif for you to truly appreciate the chef’s artistry.

“It pairs with our Cinnamon Mezcal cocktail, evoking deep fall flavors,” said Chef Ruiz. “The smoky-sweet element of the cocktail compliments the crisp pear, nutty burrata and hint of spice from the pepper flake. It’s satisfying from the first bite to the last drop!”

Take it from a master chef. Ruiz won a TV competition last year on the new Food Network show “It’s CompliPlated.” That win followed exposure on the Food Network shows “Chopped” and “Guy Fieri’s Family Road Trip” and after winning the James Beard Foundation’s Blended Burger Project in 2018.

So if you stop in to Scalo after a day filled with meetings that should have been emails, we think you’re in good hands.

—SH

This sweet and savory pear, burrata and prosciutto salad is the perfect fall bookend to its paired drink, the Cinnamon Mezcal cocktail.

Executive Chef David Ruiz

TEN 3 FALL PAIRING:

Atrek to the top of a mountain sounds just the way to leave your troubles behind. Ten 3 is up there waiting for you to stop in and take a deep breath. It’ll change your perspective—literally. At 10,300 feet above sea level at the top of Sandia Peak, spectacular views of Albuquerque and the West Mesa will make you feel like a tourist. Be at the tram at least 45 minutes before you want to enjoy your drink-and-app pairing. General Manager Bill Howley suggests the Elk Carpaccio—surely an elevated dish—made from Colorado elk tenderloin. It is served with organic pickled vegetables from local farms and dressed with grana padana, bone marrow salt and Hatch red chile oil. House-made rosemary baguette crostini accompany this gorgeous nosh.

Assistant General Manager Christa Peckham spearheads the beverage program at Ten 3. She invites you to pair the Elk Carpaccio with “Fix in a Pinch” made with local Nikle gin, which has hints of lavender from Los Poblanos along with ginger and grapefruit. Added to the drink is Cocchi Americano, Salers French aperitif and grapefruit bitters. The Cocchi replaces a traditional dry vermouth with sweeter honey and citrus notes. Salers is made from gentian root with an earthy, coffee taste. The drink itself has bitter character but a sweet finish, which is just what you crave at the end of a busy day. —SH

Perfectly toasted crostini and impeccably seasoned elk are best complemented by the Nikle gin based “Fix in a Punch.”

Assistant General Manager Christa Peckham

EASY HERBS at Home

Interested in having fresh herbs this winter? Try planting inside, says experienced ABQ home gardener Ann Beyke. Small plants like basil, oregano and cilantro are easy to start indoors she says. “I normally wouldn’t transfer herbs from outside because they grow so quickly, so it’s easier to just start from scratch indoors.” And as the air gets crisp and the green leaves begin to fade, change in our home gardens is inevitable. Whether you’re a novice gardener or a master, chances are you’ve made valiant efforts to preserve your summer garden through winter—after all, some of the best cold-season recipes utilize fresh herbs—to varying degrees of success.

Beyke, 69, is no stranger to gardening in various climates. “When I moved to Albuquerque from Michigan, I realized quickly that growing things would be very different here,” she says.

But if you do want to try your hand at growing herbs outdoors, it might take a little extra elbow grease. New Mexico is known for our year-round sunshine, which is usually what gets our weather those glowing reviews; however, when it comes to herbs, Beyke discovered that our beloved sun can be detrimental. “The most important thing I’ve learned over these past 38 years is that herbs cannot be exposed to direct sunlight,” she says. “I always think that the plants sold here that say ‘Full Sun’ should say ‘Except in New Mexico.’”

Don’t let that stop you from trying your hand at raisedbed gardening: “When I plant herbs, I put them near tomato plants so there’s some natural shade. The herbs still get some sun, it’s just not a direct beam that more or less fries them,” says Beyke. All the hard work certainly pays off for Beyke, who uses the herbs she grows for just about anything.

“Pretty much everything that I make has some kind of herb in it,” she says. “Lots of pesto—which freezes really wonderfully—and I’ve even started to learn how herbs can be used to repel mosquitos. I’ve infused some lavender into an insect repellent spray that I made—let’s call it an ongoing experiment,” Beyke laughs. —ET

Bringing ‘Taste the Tradition®’ and More ChefsROAMING

“We’re chefs in action, doing some fun stuff with New Mexico products,” says NM Chef Ambassador Jon Young about the outreach program that he and Chef Ambassador Jordan Isaacson ply to broaden outside knowledge of in-state foods. “We’re at the State Fair as judges and emcees for the New Mexico Food Challenge, judging chile and burgers, jerky and all kinds of food.” After his stint at the State Fair, Chef Young is off to Miami for a trade show. “A lot of potential buyers attend the Americas Food & Beverage Show, so the New Mexico Department of Agriculture’s goal is to give them a taste of what New Mexico has to offer, so they can make better decisions about how to incorporate New Mexico products into their menus or make space for them on their shelves,” he says.

Right now Young and Isaacson are doing demonstrations at fairs around the state and at farmers markets with local products. “I go shopping at that growers market and then make a dish from what I’ve got,” Young says. “At those markets you’ve got everything for a meal: protein from meat and eggs, and vegetables and herbs.”

Earlier this year, Chef Young created an entire matanza in Los Ranchos with about 400 attendees, roasting a pig in the ground and providing dinner. At the Rio Grande Nature Center, he put together a farm dinner with local ingredients. Next year, the NM Dept. of Agriculture, which runs the NEW MEXICO—Taste the Tradition® program, is planning on sending the Chef Ambassadors to D.C. for a giant chile roast. The Dept. of Agriculture plans more events through this year and into 2024. (See nmda.nmsu.edu for details on

upcoming programs and dates.)

Educating the public about using New Mexican ingredients is Young’s passion, but the learning curve goes well beyond food shopping, prep, and recipes. “The pandemic taught people how fragile our food supply system is,” he says. “It’s got people thinking a lot. All of this has changed my outlook, too, and got me thinking ‘How do I fit in?’ And it’s enlightened me at the same time.”

It’s clear that Chef Young has found his niche. “I’m a local Corrales farmer. There’s a hot-button word in the food world today: homesteading. I’ve been doing that

my entire life.” He started work in the restaurant industry for Chef Jean-Pierre Gozard at Casa Vieja when he was 14 with a signed permission slip from his parents. Now he owns At Last Farm in Corrales, a food truck called Sandia Mountain Sauce Company and has a YouTube channel of his own.

What has the Chef Ambassadors program taught him? “That New Mexico agriculture has a lot to offer buyers and consumers alike,” he says. —SH

Chef Jon Young prepares to roast a pig, something he has had plenty of experience with over the years.

NO NEED TO GET HANDS DIRTY

When you think of home gardening, what’s the first thing that comes to mind? If you’re like most of us, it’s dirt, plain and simple. Enter Albuquerque Hydroponics and Lighting, the city’s longstanding (they’re celebrating 30 years of business in 2023!) indoor gardening depot. As the name suggests, you’ll find pretty much everything you could need to start up a hydroponic garden of your own.

“We have things like air pumps, water pumps, plumbing fittings for the hydroponics, the growing medium, the nu-

trients. We carry it all here!” says AHL employee Dave Costello.

New to the wide world of water growing? Costello has some sage advice: “Compared to any other style of growing, there is quite a bit of upfront investment depending on which hydroponic system you go with.” Don’t let this scare you away. “All of this to say, make sure you like growing things,” says Costello.

If you’re sure gardening is a lasting passion, Costello recommends starting out with a deep water culture system. Sounds tricky, but the premise is simple:

the system consists of water that is infused with a nutrient solution. “Basically, we remove all the soil and what you’re left with are roots that grow into that nutrient-filled water,” says Costello. “For all intents and purposes, in this kind of setup, there’s no real growing medium [i.e., soil].”

Now we have the system. Step two is figuring out which plants thrive in a hydroponic system. “On a commercial level, you’ll see almost all kinds of plants and flowers grown hydroponically,” says Costello. “This kind of system will support very large plants, but there are certain plants that do better than others in water, like cannabis and lettuce.”

Another huge benefit to hydroponics here in New Mexico is the ability to control your plant’s growing conditions; our desert climate means that the natural soil isn’t always the best for home growing, but an indoor water-based system will work the same anywhere in the world (for the most part). —ET

SIMPLE PROBLEMS, SIMPLE SOILUTIONS

No, that’s not a typo. For those who haven’t visited this ABQ landmark, Soilutions is the place to go for dirt. Well, that’s putting it plainly. A more accurate description would be calling Soilutions a mecca for all things soil—their empire even runs through dozens of nurseries across the metro. “When we started up in 1996, the goal was to help farmers improve their soil,” says Soilutions Sales and Marketing Manager Wendy Blair (who is also a master gardener in her own right). “The original owners were a couple of hippies that started with a bucket and some water.”

These days, a new generation is at the helm—a young couple bought Soilutions in 2021—and with that change came another: “In the past, we really just catered to bulk customers like farmers, growers, landscapers, etc.,” says Blair. “Now, we’ve shifted a bit to a wider customer base that includes the casual gardener.”

To accommodate that shift, Soilutions has begun selling their product at local nurseries in bags just like you might see at Home Depot or Lowe’s—so now there’s an

accessible way to grab this locally produced soil. The question is, which soil is for which plants? “Soil consists of sand, clay, and silt all in different percentages,” says Blair. “Herbs like basil really like a rich, well-draining soil like our enriched planting mix.”

When Blair says “enriched,” what she’s actually saying is that the soil is infused with organic material from the compost that Soilutions already produces. The addition of the compost gives plants a better shot at root penetration in the soil as well as water retention, ultimately leading to a larger, healthier, more fruitful plant.

Soilutions boasts the title of the largest privately owned composting facility in New Mexico, so while other soil companies might outsource their compost, Soilutions is primarily a local company. “We get as much of our input as possible from local sources,” says Blair. “We make our own compost, but we also use local red cinder and sand that we use to make our soil blends. Not only are we local, but, equally important, we’re sustainable.”

Recipes N.M. HOME FOR YOUR FAMILY

Want a free trove of recipes and other how-to’s for the upcoming holidays or every day? The Bernalillo County Extension Service has what you need to prep and enjoy delicious New Mexico foods, written by the experts at NMSU. Just go to pubs.nmsu.edu and search for “recipes.”

You can find diabetes-friendly menus like a Bacon & Kale Frittata with feta cheese and a Berry-Peach Parfait made with vanilla yogurt for dessert. All things green chile are amply represented, like an easy, microwaveable recipe for calabacitas. There’s even an entire booklet on “Processing Green Chile Peppers” (Guide E-324) that takes you from shopping to roasting to peeling without burning the skin off your fingers (or transferring the oil to someone else). A prize-winning recipe book entitled “Green Chile Recipe Fiesta” has 76 pages chock-full of enough ideas for casseroles, stews, soups, salads and dips to feed your brood throughout

the year. Be sure to show off our cuisine to out-of-state Balloon Fiesta guests, too.

At this time of year, many home cooks are canning the growing season’s produce to enjoy during the fall and winter months. NMSU has a valuable pamphlet called “Salsa Recipes for Canning” (Guide E-323) with guidelines that include the types of tomatoes to use, and straightforward advice on how to prevent dangerous bacteria from invading your jars during the process. And of course this guide lays out instructions for making many kinds of colorful dishes including tomato salsa, green tomatillo salsa, taco sauce, and other condiments for your table.

For newbies to the high desert, there are work-around tips and charts to cook at our altitudes and in our dry climate. For kids, NMSU has delicious ideas for learning how to have fun in the kitchen. You’ll be amazed at what we all can learn from the good folks at the Extension Service and NMSU. —SH

The Soilutions team works doubly hard to make sure that nurseries and home gardeners alike have access to the right kind of soil.

Dave Costello is a hydroponic wizard, flexing his knowledge of water-growing everyday at AHL.

TOP PICK

FRIDAY 29 | 7:30 PM

17TH ANNUAL NEW MEXICO JAZZ FESTIVAL

17th Annual New Mexico Jazz Festival: Connie Han Trio. One of contemporary jazz’s most talented and inventive musicians, 26-year-old pianist Connie Han is on a fast-climbing trajectory to jazz stardom with rave reviews from The New York Times, Jazziz Magazine, Downbeat Magazine, and more. Called a “provocateur” and a “visionary,” The New York Times describes her as “the rare musician with fearsome technical chops, a breadth of historical knowledge and enough originality to write tunes that absorb your ear easily.” Her trio features Ryan Berg, bass and Bill Wysaske, drums. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.com.

SATURDAY 23

10 AM–8 PM

5th Annual New Mexico Prickly Pear Festival. There will be food, art, music, and more, celebrating everything prickly pear, as well as arts and crafts activities, cooking demonstrations, tastings, and a vendor market. In the afternoon, stay to listen to performances by Ailani, Almost Always Never, and Gold Tides. Info: Gutierrez Hubbell House, 6029 Isleta Blvd. SW. Much more information and tickets: $6–$10 at nmpricklypearfest.com.

FESTIVAL

ART

FRIDAY 1 | 6–8:30 PM

Gallery with a Cause/New Mexico Cancer Center Free Artscrawl reception for “The Architecture of Beauty – Works by Prominent NM Artists,” featuring 360 works by 17 beloved artists, through November 17, 2023. Forty percent of sales go to our patients in need. Info: Gallery visits by appointment only. Contact regina@artfullivingstyle.com, (505) 803-3345, gallerywithacause.org, 4901 Lang Ave NE.

SATURDAY 16

SUNDAY 17 | 10 AM–5 PM

The North Valley Studio Tour. The public is invited to visit artist studios located throughout the beautiful, scenic North Valley, to include the Village of Los Ranchos. Narrow gravel roads lead to rustic adobe homes, pastures, orchards, vineyards, cottonwood tree-lined drives, and brilliant green alfalfa fields, popular views throughout this lovely rural area nestled at the heart of the city. The wide range of fine art and crafts for sale will include paintings (oil, acrylic, watercolor, pastels), pottery, fused glass, photography, mixed media, fiber arts, jewelry, and more. Visit northvalleystudiotour. com for more information.

STUDIO TOUR

SOLO SHOW

SATURDAY 30

10 AM–4 PM

Heart of Corrales Fiesta & Country Fair Roundup. During Corrales Harvest Festival, the Old Church hosts musical performances, the popular Pie Walk, Farmer’s Harvest Table, kids activities/games, unique photo ops and History of Horses in Corrales. Info: Old San Ysidro Church, 966 Old Church Road. Contact Carol Brown, (505) 898-9551 or cjbrown@unm.edu or website, corraleshistory.org. Free.

SUNDAY 10 | 9 AM–4 PM

FRIDAY 1 | 5–7 PM

A Homecoming: BC Nowlin Solo Exhibition

Please enjoy BC Nowlin’s first solo show in Albuquerque in six years. There will be light refreshments, you can meet the artist, and signed books are available for purchase. Info: Weems Gallery and Framing, 5935 Wyoming Blvd. NE, (505) 293-6133, weemsgallery.com.

SPICE FEST

Placitas Garden Tour. This year, six gardens have been chosen to represent Placitas’ diverse terrain. Info: Tickets available at placitasgardentour.com as well as Merc Grocery in Placitas, the Placitas Community Library, and various nurseries in Albuquerque, as listed online. A brochure (which will include a map with locations of the individual gardens) will be given as a ticket to each tour visitor. The brochures may also be purchased on the day of the tour at the Homestead Village Shopping Center or the Placitas Community Library. Ticket tables open at 8:30 a.m. on the day of the tour and the gardens open at 9 a.m. for the tour. Food and beverage locations, restroom facilities, additional information, and ticketing tables will be designated on the map.

FRIDAY 29 | 4:30–7:30 PM

La Familia Grower’s Market – Chile Ristra Harvest Festival. Presented by South Valley Mainstreet, there will be live performances, food trucks, and fun for the entire family. Info: Dolores Huerta Gateway Park, 100 Isleta Blvd. SW, (505) 604-8349 or contact victorcarrillo@ ourhumanitybernalillo.org. Free.

friday 1 | 4–7 pm reception

Amapola Gallery in Old Town. Featured artists Brenda Bowman and A. Tidrow Connely bring you “Earthly Visions” in their featured artist presentation. Info: 205 Romero NW, open daily from 10 am–5 pm. Show runs through September. Amapola-gallery.com, (505) 242-4311.

friday 1 | 5–7 pm

A Homecoming: BC Nowlin Solo Exhibition. Please enjoy BC Nowlin’s first solo show in Albuquerque in six years. There will be light refreshments, you can meet the artist, and signed books will be available for purchase. The show will run through September. Info: Weems Gallery and Framing, 5935 Wyoming Blvd. NE, (505) 293-6133, weemsgallery.com. Open 10 am–5 pm monday through saturday.

friday 1 | 5–7 pm

First Friday ARTScrawl. Light refreshments will be served. Info: Weems Gallery & Framing, 5935 Wyoming Blvd. NE, (505) 293-6133, weemsgallery.com.

friday 1 | 5–8 pm reception

The Gallery ABQ. The Gallery ABQ presents the show “Zero Scaping–the drought-tolerant artwork, ready to plant–Show,” with Pat Carr, Janny Pezaro, and George (Hauie) Hayes. Sponsored by Tractor Brewing. The show will run through September. Info: The Gallery ABQ, 8210 Menaul Blvd. NE. For more information, see the gallery website, thegalleryabq.com or facebook@thegalleryabq (505) 2929333.

friday 1 | 5–8 pm

artist reception

Mariposa Gallery. Pat Marsello exhibits new works on paper and functional clay in a show titled “Sky’s the Limit.” Info: 3500 Central Avenue SE, (505) 2686828, mariposa-gallery.com. The show will run through October 31st. Hours monday–saturday 11 am–6 pm; sunday 12–5 pm.

friday 1 | 6–8:30 pm

Gallery with a Cause/New Mexico Cancer Center. Free Artscrawl reception for “The Architecture of Beauty – Works by Prominent NM Artists,” featuring 360 works by 17 beloved artists, through November 17, 2023. Forty percent of sales go to cancer patients in need. Info: Gallery visits by appointment only. Contact regina@artfullivingstyle.com, (505) 803-3345, gallerywithacause.org, 4901 Lang Ave NE.

friday 1 | 9 pm

Chatter Late Works. A late-night concert for the adventurous at Chatter’s downtown warehouse performance space. Composer/pianist Timo Andres visits from NYC. Cash bar provided by Rumor Brewing. Info: Chatter at 912 3rd Street NW. Tickets $15 general admission and available at chatterabq. org/boxoffice.

friday 1 through sunday

24 | friday and saturday at 7:30 pm; sunday at 2 pm

Calendar Girls. A hilarious play by English playwright Tim Firth, based on the true story of Women’s Institute members who decide to raise money for the Leukemia Research Fund by posing nude for an alternative calendar which turns into a media sensation around the world. Pay What You Will performance

thursday September 21 at 7:30 pm. Info: The Adobe Theater, (505) 8989222. Tickets: $24, $20, students $15 at adobetheater.org.

saturday 2 | 10 am–12 pm

“Mystery Boxes” Educators Workshop. This workshop is perfect for all early childhood educators, librarians, out-ofschool staff, and homeschool providers. Utilize scientific inquiry to discover the secrets of “mystery boxes,” tapping into curiosity, problem-solving, and inference-making. Discover more about the NM STEM Ready science standards in this exciting workshop. Info: Explora, 1701 Mountain Road NW, (505) 6006072. Register at explora.us. Free.

saturday 2, sunday 3, and monday 4 | 12–6 pm

The Harvest Wine Festival. Labor Day Weekend, join others for this festival featuring over 200 wines from New Mexico’s finest wineries to sample and purchase, as well as a dueling piano show and shopping for fine art, jewelry, local foods, and crafts. Info: Balloon Fiesta Park, 5000 Balloon Fiesta Parkway NE. 21 and over only; no dogs allowed. Tickets at holdmyticket.com, $30 general admission in advance, $35 at the gate, and tickets for Monday only are $25.

saturday 2 | 4 pm

Faculty Concert. UNM Music faculty member Valerie Potter will give a flute recital. Info: Keller Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com. $15 general admission, $10 seniors and UNM employees, $5 students (with ID). Visit music.unm.edu/ events-calendar for program details.

saturday 2 | 8–9:30 pm

Mark Wills at The Showroom, Isleta Resort & Casino. Mark Wills is an American country music artist who has had 16 singles on the Billboard country charts, all of which made the top 40. Info: Isleta Resort & Casino, 11000 Broadway SE, (505) 244-8191. Tickets: $35–$45 plus fees at holdmyticket.com.

saturday 2 and sunday 3

10 am

Wildlife West Annual Harvest and Fiber Festival. Savor a weekend of delicious locally grown food, music, and fun for the entire family in Edgewood. This event celebrates the area’s culture, traditions and agricultural heritage. See the animals that provide yarn for products, from cashmere to rugs. Info: wildlifewest.org, 87 N. Frontage Road, Edgewood. Extended workshops offered on Sept. 3rd. Admission: Adults $9, seniors $7, students $5, and children under 5 free.

sunday 3 | 10:30 am

Chatter Sunday. Music by Timo Andres and Johannes Brahms, with Andres at the piano joined by Chatter musicians. Info: Chatter at 912 3rd Street NW. Tickets $16.50 adults in advance; $20 at-door. $9 students/under-30, $5 under-13 and available at chatterabq. org/boxoffice.

tuesday 5 | 11 am–2 pm

Caring in the Early Stage of Dementia. Info: Free webinar. To register, email nmprograms@alz.org or call (800) 2723900.

tuesday 5 | 7 pm

Albuquerque Civic Chorus. Join fellow singers as they kick off their highly anticipated winter concert season. The room will fill with a harmonious blend of voices, laughter, and eager anticipation. There are no auditions and everyone is welcome. Info: First Christian Church, 10101 Montgomery Blvd. NE (not affiliated with the church). Information can be obtained at abqcivicchorus.org or their Facebook page at albuquerquecivicchorus.

thursday 7 | 10–11 am

Healthy Living for Brain and Body. Info: In-person discussion. Loma Colorado Library, 755 Loma Colorado Blvd., Rio Rancho. To register, email nmprograms@alz.org or call (800) 2723900.

thursday 7 | 7:30 pm

17th Annual New Mexico Jazz Festival: John Trentacosta’s “Drummin’ Man: Gene

Krupa.” The Festival kicks off with drummer and Santa Fe Music Collective founder/director, John Trentacosta, in a concert that pays tribute to legendary drummer Gene Krupa and features his big band arrangements as well as a quartet segment highlighting Krupa’s work with Benny Goodman. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

thursday 7 through sunday 17 |10 am–9 pm sunday through thursday; 10 am–10 pm friday and saturday

New Mexico State Fair. Info: 300 San Pedro NE, Tickets $15/adult, $8/senior citizens; kids 6-12 free; the Megapass is $30 including admission and unlimited rides for any one day, but purchase must occur by September 9. Website: exponm.com.

thursday 7 through sunday 17 | various times

Mr. Mallard’s Magical Menagerie. The Game is Afoot! John McFarlane

has been arrested for the murder of Jonas Oldacre, owner of the Norwood Theatre, and has sought the help of Sherlock Holmes and Dr. Watson to prove his innocence. See this premiere on stage with murder, mystery and intrigue lurking in the wings. Info: Black Box Theatre, 701 Osuna Road NE, Suite 1200. Tickets on sale at elitedancetheatre.com.

friday 8| 5–7 pm

Meet the Artist

Weems Gallery & Framing. You’ll want to visit BC Nowlin’s Solo Exhibition, “A Homecoming,” that represents his first solo show in Albuquerque in six years. Signed books will be available. The show runs through September. Info: 5935 Wyoming Blvd NE, (505) 2936133 weemsgallery.com. Hours monday through saturday, 10 am–5 pm.

friday 8 | 6 pm cocktails

7 pm dinner

8th Annual Patriot Dinner. The Folds of Honor New Mexico and the Del Norte Rotary Club of Albuquerque invite you to their annual dinner benefiting children and families of wounded, injured and disabled heroes with

educational support and opportunities. Info: Isleta Convention Center, 11000 Broadway SE. Tickets at newmexico. foldsofhonor.org/events, (505) 3503996 or (505) 280-4118. Tickets $175/ person, table of 10 $1,500, in uniform $100. Sponsorships available. For reservations at the hotel, call (877) 475-3827.

friday 8 | 7 pm

PRCA Xtreme Bulls and Mammoth featuring WVH (Wolfgang Van Halen). Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a concert and rodeo ticket includes admission into the State Fair. Tickets: $25–$75 plus fees at statefair.exponm.com/p/things-to-do/ concerts.

friday 8, saturday 9, and sunday 10 | 7:30 pm

Opera Southwest. Berenice is engaged to marry Count Alberto, whom she has never met. Two suitors, both claiming to be Alberto, show up at her house. Who is the real Alberto and who is the impostor? This is the question that lies at the heart of L’occasione fa il ladro, a comic opera by Gioachino Rossini as part of its Apprentice Artist Program, which began in 2014. Info: Albuquerque Museum Amphitheater (outdoors), 2000 Mountain Road NW. Tickets $41/students $15, general admission, purchase at operasouthwest.org.

friday 8 | 7:30 pm

17th Annual New Mexico Jazz Festival: Dino’s Safe Haven Concert Series: Ingrid Laubrock, Tom Rainey Duo. New Yorkbased experimental saxophonist and prolific composer, Ingrid Laubrock, who Jason Moran called “a visionary,” explores “the borders between musical realms and creates multi-layered, dense and often evocative sound worlds.” She and renowned drummer Tom Rainey have played together since 2007 and have released three albums. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

saturday 9 | 10 am–12 pm

Pastel Society of New Mexico. Abstract painter Janet Bothne, who is inspired by color and movement, will talk about her exploration of color as a universal language. Info: Albuquerque Museum, 2000 Mountain Road NW. Interested public welcome; no charge.

saturday 9 | 10 am–12 pm

SouthWest Writers. Phil Mills, Jr., twice a Western Writers Award finalist, will

explain the challenges of writing for children in a video game world. Info: Physical meeting at UNM Continuing Ed, 1634 University Blvd. NE. Contact info@ SWWriters.com for a Zoom link. Free. Three free meetings for non-members.

saturday 9| 10 am–4 pm

Friends of the Public Library Used Book Sale. Thousands of books, CDs, and DVDs available at 80% to 90% off. Info: Main Library, 501 Copper Avenue NW. $2 admission non-members, members free.

saturday 9 | 12:30–2:30 pm

SouthWest Writers. Our immediate past president, Brenda Cole who is a frequent performer, will teach “How to Speak in Public and Live to Tell the Tale.” Info: Physical meeting at UNM Continuing Ed, 1634 University Blvd. NE. Contact info@SWWriters.com to register. The cost is $20 to SWW members; $30 to non-members.

saturday 9 1–4 pm reception

Wild Hearts Gallery. Exhibit: Laura Robbins, Mosaics “Toward Water.” The exhibit will run September 5–October 1. Info: 221 Homestead Village Hwy 165 Placitas. Virtual tour at wildheartsgallery.com, (505) 3612710. Wild Hearts Gallery is an artist’s collective of 16 local artists.

saturday 9 | 7 pm

PRCA Xtreme Bulls and Justin Moore. Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a concert and rodeo ticket includes admission into the State Fair. Tickets: $25–$75 plus fees at statefair.exponm.com/p/things-to-do/ concerts.

saturday 9 | 7:30 pm

17th Annual New Mexico Jazz Festival. Currently touring in support of his 2022 release, “Cantar” featuring Grammy award-winning Brazilian-born singer and one of the world’s leading interpreters, Luciana Souza, Cubanborn drummer, composer, Grammy award-winner and 2011 MacArthur “Genius” Fellow, Dafnis Prieto, presents music from his ninth album which marks his first foray into writing both the music and lyrics. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

sunday 10 | 7 am

Tour de Acoma. This is a 100-, 50-, and 25-mile cycling event covering distinct and breathtaking scenery

on the Acoma Pueblo Reservation. The all-paved course offers both the experienced and recreational cyclist a rare opportunity to ride through competitive and challenging race routes. This spectacular and enjoyable event is definitely one to consider. The proceeds benefit the Haak’u Museum for continuous education gallery exhibits that showcase the unique history of the Acoma community. See tourdeacoma.com to register; $50–$95 entry fee.

sunday 10 | 9 am–4 pm

Placitas Garden Tour. This year, six gardens have been chosen to represent Placitas’ diverse terrain. Info: Tickets available at placitasgardentour.com as well as Merc Grocery in Placitas, the Placitas Community Library, and various nurseries in Albuquerque, as listed online. A brochure (which will include a map with locations of the individual gardens) will be given as a ticket to each tour visitor. The brochures may also be purchased on the day of the tour at the

Homestead Village Shopping Center or the Placitas Community Library. Ticket tables open at 8:30 am on the day of the tour and the gardens open at 9 am. for the tour. Food and beverage locations, restroom facilities, additional information, and ticketing tables will be designated on the map.

sunday 10 | 10:30 am

Chatter Sunday. Piano music by Schubert, Ned Rorem, and Julia Wolfe performed by Judith Gordon and Luke Gullickson. Info: Chatter at 912 3rd Street NW. Tickets: $16.50 adults in advance; $20 at-door. $9 students/ under-30, $5 under-13 and available at chatterabq.org/boxoffice.

sunday 10 | 3 pm

Faculty Spotlight Series. The UNM Music faculty presents a collaborative concert. Info: Keller Hall, UNM Center for the Arts, 203 Cornell Drive Ne. Free admission. Visit music.unm.edu/eventscalendar for program details.

sunday 10 | 5–7 pm

Opening Reception

17th Annual New Mexico Jazz Festival. Continuing a New Mexico Jazz Festival

tradition of presenting art and film, this year’s Inpost Artspace exhibit features the jazz photography of longtime KUNM “All That Jazz” DJ, poet, and 2023 Jazz Journalists Association “Jazz Hero,” Mark Weber, as well as Los Angeles native and 2018 New Mexico transplant, Roch Doran. Drummer Cal Haines’ award-winning jazz quartet provides the musical backdrop for this opening reception. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Free.

sunday 10 | 7:30–9:30 pm

AMP Concerts Presents Black Uhuru. These living legends have earned several achievements in the music industry, including winning the first ever Grammy Award for reggae music. Info: FUSION, The Meadow, an expansive outdoor venue with a capacity for 1,200 people. 700-708 First Street NW. Tickets $30 in advance, $35 day of show at fusionnm. org or holdmyticket.com.

tuesday 12 | 11 am–12 pm

Understanding Alzheimer’s and Dementia. Alzheimer’s Association, NM Chapter, free webinar. Learn the basics of Alzheimer’s and how it affects the body and brain. Info: To register, email

nmprograms@alz.org or call (800) 2723900. Free.

tuesday 12 | 6:45 pm

New Mexico Invitational Ranch Rodeo and Chancey Williams. Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a concert and rodeo ticket includes admission into the State Fair. Tickets: $15–$40 plus fees at statefair.exponm. com/p/things-to-do/concerts.

wednesday 13 | 6:45 pm

PRCA Rodeo. Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a rodeo ticket includes admission into the State Fair. Tickets: $15–$40 plus fees at statefair.exponm.com/p/things-to-do/ concerts.

thursday 14 | 6:45 pm

PRCA Rodeo and The Country Comeback Tour featuring Shenandoah, Billy Dean, Wade Hayes. Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a concert and rodeo ticket includes admission into the State Fair. Tickets: $25–$65 plus fees at statefair.exponm. com/p/things-to-do/concerts.

friday 15 | 7 pm

PRCA Rodeo and Mariachi Ambassadors’ Sol de México de Jose Hernández with Mariachi Queens’ Reyna de Los Ángeles. Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a concert ticket includes admission into the State Fair. Tickets: $25–$75 plus fees at statefair. exponm.com/p/things-to-do/concerts.

friday 15 and saturday 16 |

7:30 pm; saturday 16 | 2 pm

Harry Potter and the Sorcerer’s Stone in Concert. Relive the film that started it all. Watch the wand choose the wizard, a troll run amok, and magic mirrors in high definition while a live orchestra performs John Williams’ iconic score. Don’t miss this event as your favorite characters return to the screen and enchant the world all over again. Info: Popejoy Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com, $77–$129 plus fees.

friday 15 | 7:30 pm

Faculty Concert. UNM Music faculty member Christopher Buckholz will give a recital for trombone. Info: Keller Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com. $15 general admission, $10 seniors and UNM employees, $5 students (with ID). Visit music.unm.edu/events-calendar for program details.

saturday 16 | 10–11 am

Xeric’s Habitat Garden. The Xeric Garden Club of Albuquerque hosts a tour of Xeric’s Habitat Garden. Docent Lu Lu Sage will speak on “Sustainability Gardening: How Many Species Will This Plant Support.” She will also provide information on creating a wildlife habitat garden in your own backyard. Info: Albuquerque Garden Center, 10120 Lomas Blvd. NE, xericgardenclub.org. Free.

saturday 16 | 10 am–12 pm

SouthWest Writers. Kathy Schuit, multi award-winning author, presents (live and via Zoom) “Show, Don’t Tell. Don’t Make Your Friends and Family Read Bad Stuff.” Info: Live at UNM Continuing Ed, 1634 University Blvd. NE. $120 to SWW members; $150 all others. Preregistration required. Contact info@ SWWriters.com for a link.

saturday 16 and sunday 17 10 am–5 pm

The North Valley Studio Tour. The public is invited to visit artist studios located throughout the beautiful, scenic North

Valley, to include the Village of Los Ranchos. Narrow gravel roads lead to rustic adobe homes, pastures, orchards, vineyards, cottonwood treelined drives, and brilliant green alfalfa fields, popular views throughout this lovely rural area nestled at the heart of the city. The wide range of fine art and crafts for sale will include paintings (oil, acrylic, watercolor, pastels), pottery, fused glass, photography, mixed media, fiber arts, jewelry, and more. Visit northvalleystudiotour.com for more information.

saturday 16 | 5 pm

Nosotros. You’ll savor the performance of this music powerhouse combining Latin rhythms with elements of rock, salsa, jazz and Cumbia. Info: La Entrada Park, 84 W La Entrada, Corrales. Tickets available at musicincorrales.org or at park entrance, $25–$30.

saturday 16 | 6:45 pm

PRCA Rodeo and 311. Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a concert and rodeo ticket includes admission into the State Fair. Tickets: $25–$75 plus fees at statefair.exponm. com/p/things-to-do/concerts.

sunday 17 | 10:30 am

Chatter Sunday. Violin duo of Greg Ewer of the Oregon Symphony and MacArthur Fellow Vijay Gupta will play for you. Info: Chatter at 912 3rd Street NW. Tickets: $16.50 adults in advance; $20 at-door. $9 students/under-30, $5 under-13 and available at chatterabq. org/boxoffice.

sunday 17 | 7 pm

PRCA Rodeo Matinee. Info: New Mexico State Fair, 300 San Pedro NE. Purchase of a rodeo ticket includes admission into the State Fair. Tickets: $15–$40 plus fees at statefair.exponm.com/p/ things-to-do/concerts.

monday 18 | 7 pm

17th Annual New Mexico Jazz Festival: Spanish Harlem Orchestra at the Albuquerque Museum. The New Mexico Jazz Festival, in partnership with the New Mexico Jazz Workshop’s Music

Under the Stars series, presents the three-time Grammy Award-winning Salsa and Latin Jazz band, Spanish Harlem Orchestra (SHO). Celebrating over twenty years of excellence, the SHO sets the standard for authentic, New York style, hard- core salsa, their music characterized by the raw, organic and vintage sound defined by the genre. Info: Albuquerque Museum Amphitheater, 2000 Mountain Road NW. Tickets: $37-$40 (Outpost

Member or NMJW passes do not apply for this show). Available online at newmexicojazzfestival.org. Food and drinks available from Slate Street Cafe at the Amphitheater. All shows rain or shine, no refunds due to inclement weather.

monday 18 | 7:30 pm

Faculty Concert. UNM Music faculty member Carmelo de los Santos, will give a recital for violin. Info: Keller Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com. $15 general admission, $10 seniors and UNM employees, $5 students (with ID). Visit music.unm.edu/events-calendar for program details.

tuesday 19 | 2–3:30 pm

An Overview of the Dementia World. In person presentation for families facing dementia. Alzheimer’s Association ABQ office, 6731 Academy Rd. NE, Albuquerque NM 87109. Contact: nmprograms@alz.org or (800) 2723900. Free.

wednesday 20 | 1–2 pm

10 Warning Signs of Alzheimer’s. Alzheimer’s Association, NM Chapter. Free webinar reveals warning signs to look for in yourself or others that may indicate dementia. Contact: nmprograms@alz.org or (800) 2723900.

wednesday 20 | 7:30 pm

The UNM Wind Symphony. The Wind Symphony’s concert season will open today. Info: Popejoy Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com. $15 general admission, $10 seniors and UNM employees, $5 students (with ID). Visit music.unm.edu/ events-calendar for program details.

thursday 21 through

sunday 24 | various times

New Mexico Dance Fiesta. Dance competitions and 40+ dance workshops in Swing, Country, Latin, Ballroom, and Line dance with social dances nightly plus an exciting Saturday evening dinner show ending with a free “Farewell Fiesta” variety dance on Sunday. Dancers and spectators welcomed. Info: Crown Plaza Hotel, 1901 University Blvd. NE. Registration at dancefiesta.net or contact glkello@ nmia.com or (505) 299-3737.

thursday 21 | 7:30 pm

17th Annual New Mexico Jazz Festival: Donny McCaslin. Best known for his work

on David Bowie’s last album, “Blackstar,” three-time Grammy nominated tenor saxophonist and composer Donny McCaslin has been called one of the most striking young voices in jazz, moving comfortably between mainstream modern, funky fusion, ballads, and his own experimental style. His June 2023 release, “I Want More” was described as “groundbreaking and visionary.” With Jason Lindner, synthesizers and Wurlitzer; Tim Lefebvre, bass; and Nate Wood on drums. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

thursday 21 | 7:30–9:30 pm

AMP Concerts Presents Mapache. This band is so easygoing that their vibe belies their prolificness at times. They have released their fourth album and they show no signs of slowing down anytime soon. Info: FUSION, 708 First Street NW. Tickets $18 advance, $23 day of show plus service charge at fusionnm.org or Hold My Ticket, (505) 886-1251.

friday 22 | 8–9:30 pm

Travis Tritt at The Showroom, Isleta Resort & Casino. Travis Tritt is an American country singer who has gotten back to “no frills classic outlaw country sound” with his new album, “Set in Stone.” Info: Isleta Resort & Casino, 11000 Broadway Blvd. SE, (505) 244-8191. Tickets $50–$60 plus fees at holdmyticket.com.

saturday 23 | 9 am–2:30 pm

Lobo Cancer Challenge. There will be a 5K run/walk, stair challenge, 25- and 50-mile bike rides, a 1K run/walk for children ages one to 10, and a virtual challenge, with the challenger’s choice of location and activity. Info: Register and obtain more information at lobocancerchallenge.org.

saturday 23 | 10 am–12 pm

SouthWest Writers. Kathy Schuit, multi award-winning author, presents (live and via Zoom) “Show, Don’t Tell. Don’t Make Your Friends and Family Read Bad Stuff.” Info: Live at UNM Continuing Ed, 1634 University Blvd. NE. $120 to SWW members; $150 all others. Preregistration required. Contact info@ SWWriters.com for a link.

saturday 23 | 10 am–8 pm

5th Annual New Mexico Prickly Pear Festival. There will be food, art, music, and more, celebrating everything prickly pear, as well as arts and crafts activities, cooking demonstrations, tastings, and a vendor market. In the afternoon, stay to listen to performances by Ailani, Almost Always Never, and Gold Tides. Info: Gutierrez Hubbell House, 6029 Isleta Blvd. SW. Much more information and tickets: $6–$10 at nmpricklypearfest. com.

saturday 24 | 8–9:30 pm

The Beach Boys at The Showroom, Isleta Resort & Casino. Brian Wilson, Mike Love, and Al Jardine are three of the original Beach Boys who will be performing their greatest hits. Info: Isleta Resort & Casino, 11000 Broadway SE, (505) 244-8191. Tickets $50–$70 plus fees at holdmyticket.com.

sunday 24 | 10 am–5 pm

Aki Matsuri 2023, “The Way of Bamboo” – Japanese Fall Festival. Sponsored by the NMJACL, the full day event features Japanese cultural exhibits, vendor fair, musical demonstrates, Japanese art, Japanese food, SUSHI, Beer and Sake

booth, and more. Info: New location at EXPO NM with more parking and more events for the whole family. Tickets: $7.50 to $10 at holdmyticket.com. More information at exponm.com.

sunday 24 | 10:30 am

Chatter Sunday. Join us for chamber music, poetry, coffee and community. Info: Chatter at 912 3rd Street NW, Tickets: $16.50 adults in advance; $20 at-door. $9 students/under-30, $5 under-13 and available at chatterabq. org/box office.

sunday 24 | 6–10 pm

17th Annual New Mexico Jazz Festival: Blues Night on Albuquerque Civic Plaza. The New Mexico Jazz Festival, in partnership with the City of Albuquerque, presents a free evening of Blues on Civic Plaza! GA-20 is a vocal, guitar and drum trio described as “disciples of the place where traditional blues, country, and rock ‘n’ roll intersect”; New Mexico vocalist Toni Morgan, a former background singer for Gladys Knight, embraces a wide variety of genres, joined by her band Soulful Sounds; and headlining the event is Grammy award winning, 33-time Blues Music Award winner, harmonica virtuoso, singer, songwriter, and guitarist, Charlie Musselwhite, whose music is “as dark as Mississippi mud and as uplifting as the blue skies of California.” Info: Albuquerque Civic Plaza.

monday 25 | 5–6 pm

Effective Communication Strategies. Alzheimer’s Association, NM Chapter. Free webinar teaches how to decode changes in behavior to better connect and communicate with individuals living with dementia. Contact: nmprograms@ alz.org or (800) 272-3900.

monday 25 | 7:30 pm

17th Annual New Mexico Jazz Festival: Lakecia Benjamin and Phoenix. One of the most sought-after and revered saxophonists on the scene today, Lakecia Benjamin fuses traditional concepts of Jazz, HipHop, and Soul and is known for her charisma and dynamism. Voted 2020 Downbeat Critics Poll Rising Star Alto Saxophonist and Up and Coming Artist of the Year by the Jazz Journalists Association, she has performed alongside Stevie Wonder, Alicia Keys, Macy Gray and many more. With Zaccai Curtis, piano; Ivan Taylor, bass; and E. J. Strickland, drums. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

tuesday 26 | 7:30 pm

17th Annual New Mexico Jazz Festival: Cindy Blackman Santana Band. Made famous by her 10+ years providing the bone-deep grooves behind singerguitarist Lenny Kravitz, drummer Cindy Blackman Santana is a sound innovator whose artistry spans the realms of Jazz and Rock. She has worked with Pharoah Sanders, Cassandra Wilson, Joss Stone, Hugh Masakela and many others and performs with her own groups, the Cindy Blackman Santana Band and

Another Lifetime. Joining her will be JD Allen, saxophone; Felix Pastorius, bass; and Marc Cary, keyboards. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

tuesday 26 | 7:30 pm

UNM Jazz Bands. A concert under the direction of Christopher Buckholz and Robby Beasley will be performed. Info: Keller Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available

at the Box Office or at unmtickets.com. $15 general admission, $10 seniors and UNM employees, $5 students (with ID). Visit music.unm.edu/events-calendar for program details.

wednesday 27 through sunday, October 1

various times

Albuquerque Film & Music Experience. AFMX is an annual interactive film & music festival that features movies, engaging Center Stage Conversations with talent, exciting networking events, parties, live music, and more. Tap into the experience in Nob Hill for our 11th year! Info: For tickets and passes, $10–$125, visit afmxnm.com.

wednesday 27 | 6:30–8:30 pm

SouthWest Writers. Sonja Dewing, award-winning author and publisher, describes how to make sense of Amazon ads as a way to advertise your book. Info: By Zoom only. For a Zoom link, contact info@SWWriters.com. Free. Three free meetings for nonmembers.

wednesday 27 | 7:30 pm

17th Annual New Mexico Jazz Festival: Sullivan Fortner Trio. Pianist and composer Sullivan Fortner, who received international praise as both a key player and producer for his collaborative work alongside multi-Grammy winning vocalist and composer, Cecile McLorin Salvant’s release, “The Window” in 2018, is a highly-sought improviser and Grammy winning artist in his own right. He has also worked with Wynton Marsalis, Paul Simon, Diane Reeves, John Scofield, Dee Dee Bridgewater and many others. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

thursday 28 | 6–9 pm

Caring in the Late State of Dementia. Info: Free webinar. To register, email nmprograms@alz.org or call (800) 2723900.

thursday 28 | 7:30 pm

17th Annual New Mexico Jazz Festival: Joel Harrison with Gary Versace, Greg Tardy, and EJ Strickland. Guitarist, composer, arranger, lyricist, vocalist, and songwriter Joel Harrison is one of the first artists to bridge the worlds of jazz, classical, Americana, and traditions from India and Africa. A risk taker and “a shapeshifting composer,” he has created “a new blueprint for jazz,” with his music seamlessly connecting multiple American traditions and veering into

classical, rock and country. With Gary Versace; saxophonist Greg Tardy and drummer E.J. Strickland. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

thursday 28 | 7:30 pm

The UNM Symphony Orchestra. The New Mexico premiere of Shuying Li’s “Purple Mountain,” as well as Tchaikovsky’s “Symphony No. 4” will be performed under the direction of Matthew Forte. Info: Popejoy Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com. $15 general admission, $10 seniors and UNM employees, $5 students (with ID). Visit music.unm.edu/ events-calendar for program details.

friday 29 | 4:30–7:30 pm

La Familia Grower’s Market – Chile Ristra Harvest Festival. Presented by South Valley Mainstreet, there will be live performances, food trucks, and fun for the entire family. Info: Dolores Huerta Gateway Park, 100 Isleta Blvd. SW, (505) 604-8349 or contact victorcarrillo@ ourhumanitybernalillo.org. Free.

friday 29 | 7:30 pm

17th Annual New Mexico Jazz Festival: Connie Han Trio. One of contemporary jazz’s most talented and inventive musicians, 26-year-old pianist Connie Han is on a fast-climbing trajectory to jazz stardom with rave reviews from The New York Times, Jazziz Magazine, Downbeat Magazine, and more. Called a “provocateur” and a “visionary,” The New York Times describes her as “the rare musician with fearsome technical chops, a breadth of historical knowledge and enough originality to write tunes that your ear easily absorbs.” Her trio features Ryan Berg, bass and Bill Wysaske, drums. Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

friday 29 | 7:30 pm

UNM Choirs. Under the direction of David Edmonds, UNM Choirs will open their concert season. Info: Keller Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com. $15 general admission, $10 seniors and UNM employees, $5 students (with ID). Visit music.unm.edu/events-calendar for program details.

friday 29 | 7:30 pm

“Adam’s Eve” by Matthew Carlin. Opening Night Gala Event in Rio Rancho. What

would you do if you opened your closet door and out popped a woman who claimed to be your soul mate?

An uplifting comedy, “Adam’s Eve” will touch both your heart and your funny bone. Info: Rio Rancho Creative Crossroads at St. Francis Episcopal Church (not affiliated with the church), 2903 Cabezon Road, Rio Rancho. Tickets are $50 at rr-cc.org and include a variety of small plates and beverages as well as an opportunity to meet the cast afterward.

friday 29 | 8–9:30 pm

Dustin Lynch at The Showroom, Isleta Resort & Casino. Dustin Lynch is an American country music singer and songwriter who was indujcted into the Grand Ole Opry in 2020. Info: Isleta Resort & Casino, 11000 Broadway SE, (505) 244-8191. Tickets $70–$80 at holdmyticket.com.

saturday 30 | 9 am–4 pm

Jubilee at Los Lunas Arts and Crafts Fair. This Fair hosts various NM artists who will be displaying their jewelry, paintings, pottery and handmade creations. There will also be a Bake Sale and Raffle. Info:Jubilee is located 1.8 miles west of I-25 on Highway 6. Admission is free. Profits will be donated to Charities in Valencia County.

saturday 30 | 10 am–4 pm

Heart of Corrales Fiesta & Country Fair Roundup. During Corrales Harvest Festival, the Old Church hosts musical performances, the popular Pie Walk, Farmer’s Harvest Table, kids activities/ games, unique photo ops and History of Horses in Corrales. Info: Old San Ysidro Church, 966 Old Church Road. Contact Carol Brown, (505) 8989551 or cjbrown@unm.edu or website, corraleshistory.org. Free.

saturday 30 | 10 am–12 pm

SouthWest Writers. Kathy Schuit, multi award-winning author, presents (live and via Zoom) “Show, Don’t Tell. Don’t Make Your Friends and Family Read Bad Stuff.” Info: Live at UNM Continuing Ed, 1634 University Blvd. NE. $120 to SWW members; $150 all others. Preregistration required. Contact info@ SWWriters.com for a link.

saturday 30 | 6 pm

Happy Birthday, Rachmaninoff. The New Mexico Philharmonic celebrates the 150th anniversary of the composer’s birth with two of the Russian master’s most stellar compositions. First up, the Second Piano Concerto—a perennial audience favorite—with 2022 Olga Kern International Piano Competition winner Jonathan Mamora. Closing out

the evening is the striking and dramatic Symphony No. 1, whose disastrous premiere almost caused Rachmaninoff to swear off composing all together. Music Director Roberto Minczuk leads the orchestra in the 2023/24 Popejoy Hall Classics opening concert. Info: Popejoy Hall, UNM Center for the Arts, 203 Cornell Drive NE. Tickets available at the Box Office or at unmtickets.com, $35–$90 plus fees.

saturday 30 | 7:30 pm

Dessert Theater in Rio Rancho: Adam’s Eve by Matthew Carlin. What would you do if you opened your closet door and out popped a woman who claimed to be your soul mate? An uplifting comedy, Adam’s Eve will touch both your heart and your funny bone. Info: St. Francis Episcopal Church (not affiliated with the church), 2903 Cabezon Road, Rio Rancho. Tickets can be found at rr-cc. org and are $25 general admission, $20 for 65+, student, and military, and the price includes one dessert and one beverage

saturday 30 | 7:30 pm

17th Annual New Mexico Jazz Festival: We ARE: Aaron Goldberg, Reuben Rogers, Eric Harland. The 2023 NM Jazz Festival wraps up at the Outpost with three longtime collaborators, pianist Aaron Goldberg, bassist Reuben Rogers, and drummer Eric Harland, who, over the course of 25 years, have fine-tuned their individual sounds. “A widely acclaimed empathic unit,” the trio, who is releasing a new CD this year, has left their mark on a generation of musicians, performing and recording consistently for the past two decades.” Info: Outpost Performance Space, 210 Yale SE, (505) 268-0044. Tickets: $45/$40 Outpost Members and students, available online at newmexicojazzfestival.org.

saturday 30 | 8 pm

98° & ALL-4-ONE. These 1990s superstars are rekindling their romantic, boy-band sounds this fall. Info: Sandia Resort & Casino, 30 Rainbow Road NE, (505)796-7500. Tickets $49–$90 plus fees at etix.com.

DAILY/ONGOING

various days | various times

Albuquerque Visitor’s Guide. Info: Check out visitabq.org for many great ideas for exploring our city. An official printed Albuquerque Visitor’s Guide can also be obtained.

various days

various times

Cancer Support Now. Free services. Info: Call our helpline, (505) 255-0405. Also, various days/times listed throughout for specific group and individual assistance.

various days

various times

Overeaters Anonymous. Their program of recovery uses Twelve Steps, Traditions, and Concepts, as well as the nine tools of recovery to provide a fellowship of experience, strength, and hope, where members support each other’s recovery from compulsive eating disorders, such as overeating, binging, bulimia, and anorexia. Info: For more information and a list of local meetings, go to oacnmi.org or call (505) 261-3553.

Available information

online

New Mexico Young Actors, Inc. Now in their 44th season, NMYA features youth ages 9 to 19 in all roles. Their mission is to develop an appreciation of theater in our community through performances by children and for children. NMYA offers classes, workshops, and

productions, and are always looking for new young actors to join their company. Fall 2023 registration is now open, offering weekly theater classes for ages 5 to 18; Drama I classes for elementary, middle, and high school students; and Advanced Drama productions for returning students. Call (505) 8218055, email info@nmyoungactors.org, or visit website at nmyoungactors.org. Prorated fees and tuition assistance available.

Available tour dates

online

Old San Ysidro Church Tours. Come see the beauty and learn the history of one of Corrales’ most significant historic buildings. Informative docents are on hand to provide insight into the history and current usage of this iconic landmark. Info: 966 Old Church Road, Corrales. Register for a tour at corraleshistory.org. Free.

various days | 8–10 pm

Haunted Tour of Old Town. Take a tour of Old Town Albuquerque and learn about the many ghosts who have made the Old Town square their home. Legends, folklore, ghost stories, and history come to life as you depart on an intriguing

excursion through 314 years of haunted history. Info: Approximately 1 hour, 50 minutes. Viator.com

daily | 9 am–5 pm

At Play in the Atomic Age. The toys of the atomic age reflect the times and culture of their day. The Atomic Age was born with the Manhattan Project and blasted into the public’s consciousness in 1945. This exhibit features over 100 artifacts from the permanent collection of the Nuclear Museum and artifacts on loan specifically for this exhibition. Info: The National Museum of Nuclear Science and History, 601 Eubank NE, (505) 2452137. Tickets $15 at nuclearmuseum. org.

daily | various times

Wellness Classes at Los Poblanos. Restore, revive, and move with a class in our Wellness Yurt. Class offerings include Gentle Yoga, Flow and Restore Yoga, Vinyasa Yoga and Mat Pilates. Info: Los Poblanos, 4803 Rio Grande NW, (855) 486-1380. $15 per class. To reserve your space, visit lospoblanos. com/hacienda-spa/wellness-classes.

daily | various activities and times

Jewish Community Center. The Ronald Gardenswartz Jewish Community Center of Greater Albuquerque (JCC) is part of your extended family, your home away from home—providing programs and services for all ages and stages in life. Within our walls or around the world, our members gather to meet, play, learn, celebrate, and be part of the community. Everyone, regardless of age or religious affiliation, is welcome. Info: 5520 Wyoming Blvd. NE, (505) 3320565, jccabq.org.

daily | various times and locations

Al-Anon Family Groups and Alateen. This is an anonymous fellowship of relatives and friends of problem drinkers. Meetings are held on various days and times throughout Albuquerque and New Mexico. 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, (505) 262-2177.

daily | various times

Lovelace Silver Elite. Informative videos are offered that address health issues such as osteoarthritis, sleep apnea, cardiovascular issues, Parkinson’s disease, and treatment options for male lower UTIs and BPH, as well as radiology imaging as we age. Presented by Lovelace doctors that are experts in the subject fields. Lovelace Silver Elite also offers free seminars and VIP benefits. Info: lovelacesilverelite.com, (505) 727-5502.

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 part of a rewarding organization. Info: Agora Crisis Center, agoracares. org, (505) 277-3013.

daily |10 am–5 pm; closed

sunday

Weems Gallery & Framing. A new website enables people to purchase fine art online, as well as kaleidoscopes, jewelry, and glass, sculptures, photography, and wood. weemsgallery.com, (505) 2936133.

daily

Animal Humane Free Behavioral Helpline. This service is available to all pet owners who are experiencing behavior problems with their dogs or cats. Animal Humane New Mexico’s trained behavior

coaches answer questions and provide tips on everything from housetraining to living with multiple animals. Info: (505) 938-7900.

daily

Donate Blood. Because someone needs it every day. Info: (505) 843-6227, unitedbloodservices.org.

daily

Epilepsy Support and Education Services. For meeting times and places, call (505)

243-9119 or visit epilepsysupportnm. org.

daily |11:30 am–5:30 pm, closed monday

Rattlesnakes. See different species of live rattlesnakes displayed in recreated natural landscapes. They are dedicated to conservation and preservation through education. Info: American International Rattlesnake Museum, 202 San Felipe Road NW, Suite A, (505) 2426569, rattlesnakes.com. Tickets: $8.95

adults; $7.95 seniors, military, students, teachers; $6.95 children (ages 3–12).

daily

Roadrunner Food Bank. Volunteers needed to prepare packaged food for distribution, repack and sort items, and other activities. The gift of your precious time helps solve hunger for many New Mexicans. Volunteers must register in advance. Shifts are available in two-hour increments, Mondays–Saturdays. Info: 5840 Office Blvd. NE, givetime@rrfb.org, (505) 349-5358.

daily

Ronald McDonald House Charities of New Mexico. They provide a “home-awayfrom-home” for families whose children are in medical treatment. Operating the 30-guest room Yale House, 20-guest room 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, volunteer@rmhc-nm.org, rmhc-nm.org, (505) 842-8960.

daily |9 am–4 pm

The Indian Pueblo Cultural Center. Please join them for virtual and in-

person events which offer a unique way to experience Pueblo culture including cultural dances, daily artists, lecture series, pick-up meals, book club, collections tours, Indigenous agriculture workshops, and many other special events. While here, enjoy the restaurant and shop at the store. Info: IPCC, 2401 12th Street NW, (505) 843-7270. See website for events and exhibitions, indianpueblo.org.

daily | 7 am–8 pm

Free Fishing. From sun-up to sundown, practice your basic fly-tying methods, fly-rod casting techniques, fishing etiquette, effective catch-andrelease practices, and enhancement of advanced skills. Bring your own equipment and refreshments as the store and cafes are currently closed. Great place for a picnic with trails. Make sure you have a fishing license. Info: Tingley Beach, 1800 Tingley Drive SW, call 311 or (505) 768-2000.

daily | 10 am–1 pm; 2–6 pm

Adopt a Pet. Find your best pet ever. Adopt a dog, cat, puppy, or kitten from Animal Humane New Mexico. Adoption fees include spay/neuter, vaccinations, and a microchip. Info: 615

Virginia Street SE, (505) 255-5523 and 10141 Coors Blvd. NW, (505) 323-7387, animalhumanenm.org.

daily | various times

NAMI NM and NAMI Albuquerque (National Alliance for the Mentally Ill). There are many support programs available weekly through Zoom at no charge. Also, 8-week classes are offered on mental illness that are available at no charge to family members and people with a mental health condition or diagnosis. During trying times, stress, anxiety, depression, and anger are prevalent. Info: naminewmexico.org, namialbuquerque.org, information line (505) 260-0154. Free.

daily | 10 am–8 pm

Watermelon Mountain Ranch Animal Center. New Mexico’s largest no-kill animal shelter seeks loving homes for rescued dogs and cats. Adoptions occur at select PetSmart locations and Watermelon Mountain Ranch. Donations, fosters, and volunteers are always welcome. Info: wmranch.org, (505) 771-0140, wmranchnm@aol.com.

daily | monday–thursday

9 am–12 pm; saturday 10 am–2 pm; other times by appointment

Lego Exhibit at the Wheels Museum. The New Mexico Lego Users Group (NMLUG on Facebook) has partnered with Wheels to display a beautiful Lego Train layout for children of all ages to enjoy. The exhibit will vary each season. Info: 1100 Second Street SW, wheelsmuseum.org, (505) 243-6269. Free.

daily | 10 am–5 pm

Amapola Gallery. This is a group of 39 local artists and artisans who have joined together to keep quality and variety up, prices down. They are small, local, creative, and the artists’ wondrous works are always priced right. Info: Amapola Gallery in Old Town on the Plaza at 205 Romero, NW, (505) 242-4311, amapolagallery.com.

daily | 10 am–5 pm; open from 9–11 am mondays for Toddler Time

Explora! Explora is an innovative experiential learning center located in the heart of Old Town Albuquerque with over 250 interactive exhibits and activities in science, technology, engineering, art, and math for the whole family. Info: 1701 Mountain Road NW, explora@explora.us, (505) 600-6072. Tickets: $6–$10 at explora@explora.us/ visitor-information.

daily | 12:30 pm

Duplicate Bridge. There are open games for newer and experienced players monday through saturday, and special novice games on thursdays. Come with your favorite partner or call us for help finding a partner. Info: Duke City Bridge Club, 8616 Northeastern Blvd. NE, (505) 271-2877, dukecitybridge.com. Entrance fee is $6.

various days | monday–thursday 9 am–12 pm; saturday 10 am–2 pm

The Wheels Museum, Inc. This museum is a 501(c)3 non-profit community organization whose mission is to create a transportation museum at the downtown Albuquerque Steam Locomotive Repair Shops. Educational programs, tours, and presentations are provided for the community in the 21,000 square foot historic building

located at 2nd and Pacific, SW (1100 2nd Street, SW). Info: Please visit wheelsmuseum.org for information on all the interesting and informative exhibits, (505) 243-6269. Tax deductible donations are gratefully accepted; contact Leba at leba4@aol. com.

various days

various times

ABQ Scavenger Hunt. Teams of 2 to 5 people solve clues, complete challenges, and work together to unravel secrets of the city. Info: (805) 603-5620, 1919 Old Town Rd. NW, urbanadventurequest. com, $49 per team; $10 off coupon at visitalbuquerque.org.

various days

various times

Tango Club of Albuquerque. Please visit info@abqtango.org for details about various classes, workshops, and opportunities for social dancing.

sundays | check website

Breaking Bad Tour. Breaking Bad fans won’t want to miss this entertaining and action-packed tour that features many show locations that only true fans will appreciate. Your Breaking Bad knowledge will be tested with trivia from the show, so come prepared to win prizes. Locations may change depending upon ongoing filming schedules. Info: 1919 Old Town Road NW, viator.com for more information and $80 tickets.

sundays | 10 am–2 pm

Railyards Market. Every Sunday you can peruse hundreds of New Mexico’s finest food, farm, artisan, and healing vendors, hear live musicians, and come away enriched from our educational and demonstration zones for kids and adults. All this is located in the historic Barelas neighborhood in the heart of our City. info: 777 First Street SW, email railyardsmarket@gmail.com, voicemail (505) 600-1109.

sundays

| 10:30 am

Chatter Sunday offers weekly Sunday morning concerts which also include readings and refreshments. A calendar can be found at chatterabq.org or by date in Datebook, previous pages. Info: Performances are held at 912 3rd Street NW. Doors open at 9:30; for best seats, come early and enjoy the coffee and camaraderie. Advance tickets: $16 adults, $9 under-30 and students, and $5 children, at chatterabq.org/boxoffice and if still available, at the door: $20 adults, $9 students, $5 children.

mondays through saturdays | 10 am–5 pm

Weems Gallery & Framing. Check out our new website where you can purchase items online. Info: weemsgallery.com.

mondays | 12 pm

Kiwanis Club of Albuquerque. Speaker luncheons are held the first three Mondays of each month except for July and September. Our speaker programs are highly regarded. Info: Embassy Suites Hotel, 1000 Woodward Place NE. Reserve your seat for the buffet lunch at dorner66@gmail.com.

mondays | 2:30–4 pm

UNM and Cancer Support Now. Survivors Writing Together is a journaling support group for survivors, men and women, all cancer diagnoses. Info: Our Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call our helpline for an invitation to join a web support group or to connect with someone for one-to-one support. mondays | 5–6 pm

every second monday 6:30–8 pm

Outcomes. Grandparents Raising Grandchildren. Attend for discussion and support groups. Info: Heights Cumberland Presbyterian Church, 8600 Academy Rd. NE, (505) 243-2551 to reserve a space. Free childcare and admission.

first and third mondays

4:30–5:30 pm

UNM and Cancer Support Now. Survivors and/or caregivers, all diagnoses, men, and women. Info: Our Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call our helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

mondays and wednesdays

9:30 pm

Online Tango Classes. Live lessons with Eva Garlez and Pablo Rodriguez. Info: Bien Milonguero Tango School, 1512 First Street NW. evaypablotango@ gmail.com or (505) 313-5316 text or Whatsapp.

mondays–saturdays

12–2 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 silversmithing. Info: The Turquoise Museum, 400 2nd St. SW, turquoisemuseum.com, (505) 4333684. Tickets: $20 adults, $15 children.

every third monday

6–7:30 pm

Outcomes. Grandparents Raising Grandchildren. Attend for discussion and support groups. Info: West Mesa Community Center, 5500 Glenrio NW, (505) 243-2551 to reserve a space. Free childcare and admission.

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. Pre-registration required, (505) 348-4451, free.

tuesdays | 3:30–5 pm

UNM/Cancer Support Now. Friends and Family Writing Together. This is a journaling support group for survivors of metastatic cancer; men and women, all diagnoses. Info: Our Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call our helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

tuesdays | 6–8 pm

Chess Club. All ages and skill levels are welcome. Info: Corrales Community Library, 84 West La Entrada, (505) 8970733.

tuesdays | 6:30–8:30 pm

The New MexiChords Barbershop Chorus. Love to sing? The New MexiChords Barbershop Chorus is looking for men and women to join them. It is not necessary to read music to join. Sheet music and learning tracks are available to learn songs. Two concerts are performed annually and they also sing at Albuquerque’s Citizenship Naturalization Ceremonies as well as other civic events, such as the Balloon Fiesta and others as they arise. Info: St. John’s United Methodist Church, 2626 Arizona Ave. NE. For more information, contact Walt Parsons at (505) 4109635.

second tuesdays | 4–7 pm

Tasting Tuesdays at Town and Ranch. On the second Tuesday of every month, they sample New Mexico spirits with

guests from distilleries around the state. Stop by to try something new, meet local distillers, and relax. Info: Town and Ranch, 1318 Fourth Street NW, lospoblanos.com/events/townranch-events, (505) 808-1715.

tuesdays, wednesdays, and thursdays | 6 pm

Argentine Tango Classes. Practicums and events with Puerta al Tango (Graham P. Stanford). Info: Las Puertas, 1500 First Street NW, Puerta-al-tango.com. Contact graham@puertotango.com.

tuesdays–saturdays

9 am–5 pm

Art and History Exhibitions. Albuquerque Museum. See the website for the current listing of exhibitions. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov/artsculture/abqmuseum, (505) 243-7255. General admission: $3$6; a $5 exhibition surcharge may apply.

tuesdays–saturdays |

9:30 am, 1:30 pm tuesdays–fridays; 10:30 am, 12 pm, 1:30 pm saturdays

Casa San Ysidro Tours. Take a tour of this late 19th century building filled with an excellent collection of New Mexico vernacular art. Info: Casa San Ysidro, 973 Old Church Road, Corrales, cabq. gov/casasanysidro, (505) 898-3915, $4–$6 general admission.

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 Rd. SW, Suite C, (505) 363-8499 or (800) 272-3900.

first and third tuesdays

12–1:30 pm

Cancer Support Now. Rio Rancho area breast cancer support group for patients and survivors of breast cancer. Info: Our Helpline is available 7 days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

second tuesdays

10:30 am–12 pm

Pueblo of Isleta Cancer Community Support. Info: Isleta Pueblo Health Clinic, 1 Sagebrush Street.

second tuesdays | 12–2 pm

Cancer Support Now. How to be your Own Best Advocate for patients, survivors and/or caregivers, any cancer. Learn to identify and eliminate barriers in finding both medical and non-medical resources, information, and support during cancer diagnosis and treatment. Info: Our Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

second

tuesdays

| 6–7 pm

Outcomes. Grandparents Raising Grandchildren. Attend for a discussion and support groups. Info: Los Vecinos Community Center, 478 1/2 Old Highway 66, Tijeras, (505) 243-2551 to reserve a space. Free childcare and admission.

tuesdays–sundays

10 am–5 pm

National Hispanic Cultural Center Exhibits. See the website for the current listing of exhibitions. Info: National Hispanic

Cultural Center, 1701 Fourth St. SW, (505) 246-2261, nhccnm.org.

tuesdays, thursdays, fridays, sundays | 11 am

Historic Old Town Tours. Explore historic Old Town on foot with informative docents who will provide insight into the people and places that shaped this early community. Info: Albuquerque Museum, 2000 Mountain Rd. NW, cabq. gov, 243-7255. Tour included with paid museum admission, $4-$6, Sundays free.

second and fourth tuesdays | 4–5:30 pm

Cancer Support Now. Santa Fe Women’s Group, Surviving Sisters. All cancers, all diagnoses, all stages, all women. Info: The Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

tuesday–sunday

10 am–5 pm

The Corrales Bosque Gallery. A threemonth “Heal the World” Humanitarian campaign to aid earthquake and disaster victims internationally as well as locally identified needs has begun. Artists have displayed a wall of art with 100% of the sales proceeds going to the appropriate relief organizations. Info: 4685 Corrales Road, (505) 898-7203, corralesbosquegallery.com.

first wednesdays

9 am–5 pm

Free First Wednesday. Start your month off right with free admission to the Albuquerque Museum and Sculpture Garden tour. An additional $5 special exhibit surcharge may apply. Info: Albuquerque Museum, 2000 Mountain Rd. NE, cabq.gov/artsculture, (505) 243-7255.

wednesdays, tuesdays, and thursdays | 6 pm

Argentine Tango Classes. Practicums and events with Puerta al Tango (Graham P. Stanford). Info: Las Puertas, 1500

First Street NW, Puerta-al-tango.com. Contact graham@puertotango.com.

wednesdays | 7–9 pm

Trivia Night. New, random categories and themes every week. Bring a team of up to six people. Info: Brew Lab 101, 3301 Southern Blvd. SE, Rio Rancho, (505) 962-1587. Free to play and prizes may be won.

second wednesdays

12–1 pm

Cancer Support Now. Sandia Base cancer support group for survivors of all cancers, all stages, men, and women. Info: The Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

second and fourth wednesdays | 12 pm

Rotary Club of Albuquerque. Del Norte Club Meetings. The Club welcomes visitors and community partners interested in networking, fellowship, and uplifting presentations to inperson lunches. New members are welcomed into committees which suit their interests and skills. Info and schedule: rotarydelnorte.org, email rotarydelnorteabq@gmail.com.

wednesdays–sundays

10 am–4 pm

Natural History Museum. Explore the most dynamic dinosaurs that roamed New Mexico. Learn to balance like Seismosaurus, hunt like Coelophysis, and stomp like Tyrannosaurus. Info: New Mexico Museum of Natural History and Science, 1801 Mountain Rd. NW, nmnaturalhistory.org, (505) 841-2848.

wednesdays–sundays

11 am–5 pm

Help Socialize Cats and Have Fun. Please visit and enjoy drinks, snacks, and spending time with adorable adoptable cats at Catopia Cat Cafe. Your visit will support their foster home and they will love the snuggles and playtime until they find permanent homes. Regular hours are ages 8+ and an all ages night is offered from 5-8 pm Wednesdays. Also offered are Yoga with Cats, Painting with Cats, and Henna Cat-toos. Info: catopiacatcafe.com, Paseo Village, 8001 Wyoming NE, Suite C-5, (505) 508-4278.

thursdays | 11:30 am

Road Runner Business Networking Group. If you’d like to generate more business

referrals, meet with us. Info: Jimmy’s Café, 7007 Jefferson NE. Contact Terry at (505) 377-6074, triddle@rmmsonline. com or roadrunnersabq.com.

thursdays | 4–5:30 pm

UNM and Cancer Support Now. Friends and family writing together. This is a journaling support group for grief and anticipatory grief for caregivers of a person with any type of cancer. Info: The Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

thursdays, tuesdays, and wednesdays | 6 pm

Argentine Tango Classes. Practicums and events with Puerta al Tango (Graham P. Stanford). Info: Las Puertas, 1500 First Street NW, Puerta-al-tango.com. Contact graham@puertotango.com.

thursdays | 6–8 pm

Outdoor Music Series at Los Poblanos. Join others this summer as local musicians are welcomed to Los Poblanos each Thursday evening. Paired with beautiful

New Mexican weather and creative cocktails from the Rio Grande Valley Rescue Truck, you may want to visit each week. Seating is first-come, firstserved, no reservations required. Info: Los Poblanos, 4803 Rio Grande NW, (855) 486-1380. Visit lospoblanos. com/events for the full line up.

thursdays | 7–9:00 pm

Beginning Square Dance Lessons. Lessons are available for singles, couples and families. Dress is casual and no experience is required. There are 18 classes running from August 31 through January 11. Info: The cost is $120/person and classes are held at the Albuquerque Square Dance Center, 4915 Hawkins St NE. Contact callerjer@aol.com.

first and third thursdays 4:30–6:30 pm

Cancer Support Now. Pancreatic cancer caregiver support group for caregivers of patients and survivors of pancreatic cancer, all stages, men, and women. Info: The Helpline is available seven days a week at (505) 255-0405. Hosting web meetings only currently. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

first and third thursdays 6–8 pm

Cancer Support Now. Women’s North Valley cancer support group for all cancers, all women, survivors and/ or caregivers. Info: The Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

second and fourth

thursdays | 3:30–5 pm

Cancer Support Now. Pancreatic cancer support group for patients and survivors, all stages of diagnosis, men, and women. Info: The Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

thursdays: 3, 10, 17, and 24 | 6 pm

Free Chatter Concerts at the Albuquerque Museum. This is the 14th year that Chatter and the Museum have collaborated on this series, and each year, the music selected for the concerts is tied to current Museum exhibits. This year, those exhibits are “Journey West: Danny Lyon,” and “Dictators and the Disappeared: Democracy Lost and Restored.” Info: Albuquerque Museum, 2000 Mountain Road NW. Program details at chatterabq.org/chatter-at/ museum. Free.

thursdays | 9:30 pm

Online Tango Classes. Follower’s technique with Eva. All levels. Info: Bien Milonguero Tango School, 1512 First Street NW, evaypablotango@gmail.com or (505) 313-5316 text or Whatsapp.

fridays | 12–1:30 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 Care Program, (505) 821-3214, free.

fridays | 1–4 pm

Tamarind Institute. 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). See a collaborative process video and a printing demonstration. The public is welcome, no reservation required;

reservation for other times: tamarind. unm.edu. Info: Tamarind Institute, 2500 Central Ave. SE, (505) 277-3901. Free.

fridays | 4:30–7:30 pm

La Familia Grower’s Market. Presented by South Valley Mainstreet, there will be live performances, food trucks, and fun for the entire family. Info: Dolores Huerta Gateway Park, 100 Isleta Blvd. SW, (505) 604-8349 or contact victorcarrillo@ourhumanitybernalillo. org. Free.

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. Call to confirm schedule, (505) 508-4020, holidaydancestudio. com, $30.

every first friday

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 hot air ballooning and other lighter-thanaircraft. Info: 9201 Balloon Museum Drive NE (north of Alameda), (505) 768-6020, cabq.gov/balloon.

fridays | 7–9 pm

Duke City Square Dance Club. We are dancing SSD, Main Stream and Plus levels. Info: Albuquerque Square Dance Center, 4915 Hawkins Street. Facebook. com/dukecitysquaredance. The cost is $8. For more information, contact dukecitysd0@gmail.com.

every third friday | 7–9 pm

Cactus and Succulent Society of New Mexico. Discuss cacti and succulents; enjoy a program presented on a subject relevant to these plants. The program usually includes a slideshow. It is not necessary to be a member to attend. Info: Albuquerque Garden Center, 10120 Lomas Blvd. NE, (505) 296-6020 newmexico.cactus-society.org.

saturdays | 8–11 am

Los Ranchos Growers’ Market. Their 31st season. Fresh local produce and products, plants, music and more. Handicapped accessible. Facebook: Los Ranchos Growers’ Market. For questions, call (505) 610-9591. Free.

fridays, saturdays, and sundays

Tablao Flamenco Albuquerque. The passion and energy of flamenco comes alive as you experience flamenco in its most intimate, powerful setting in the heart of historic Old Town Albuquerque. Featuring a world-class line-up of artists, the Tablao Flamenco presents a dynamic schedule of performances. Info: Friday and Saturday dinner shows feature electrifying performances accompanied by an exclusive four-course meal created by Hotel Albuquerque’s Chef Gilbert Aragon. Visiting on a Sunday? Enjoy a light tapas menu and regionally inspired fine wines and spirits. Reservations and more information, dates, and times at tablaoflamenco.org.

saturdays | 9 am–12 pm

Free Duplicate Bridge Lessons. Whether you are new to bridge or a former or rusty player, come to the free supervised play lessons – no partner needed. Info: Duke City Bridge Clu, 8616 Northeastern Blvd. NE, (505) 2712877, dukecitybridge.com.

saturdays | 12–1 pm

Watermelon Mountain Ranch Volunteer Orientation. Come 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. Reservations required: volunteerwmr@gmail.com.

saturdays | 1–3 pm

Duke City Model Yacht Club. Join us every Saturday at Tingley Beach where we race remote-controlled sailboats. All are welcome to visit us at the pond. We will be happy to help you sail one of our boats before or after the races. Info: 1800 Tingley Drive SW, dcmyc.org.

most 2nd, 4th, and 5th

saturdays | 7–10 pm

ABQ Dance Club. Fun social dances with a variety of music for swing, country, ballroom, and Latin. No partner needed and beginners are welcome. Info: ABQ Square Dance Center, 4915 Hawkins NE. For info and to confirm schedule, email glkello@nmia.com or call (505) 2993737 (no text; leave message). $8 fee ($5 ADC).

saturdays | 2:30–4:30 pm

Tango Club of Albuquerque’s Weekly Practice. At this Argentine Tango practice, no partner is necessary.

Info: ABQ Square Dance Center, 4909 Hawkins NE, abqtango.org.

second saturday of each month | 6–8:30 pm

Community Coffee House. Warm up with a cup and the opening musical performer. This is a great way to spend a Saturday evening listening to music and enjoying friends, old and new. Info: Unity Spiritual Center, relocated from the East Mountains to 9800 Candelaria NE, (505) 292-1998, uscabq. org/coffeehouse for information about the month’s performers. (Not affiliated with the church.)

third saturday of each month

Blue Star Mothers. General membership meeting for mothers of sons or daughters who currently serve or have served in the U.S. military that pack care packages four times a year for those serving in the military. They also volunteer and participate in several military events throughout the year. Info: 2919 2nd St. NW, rgvnmbsm.org. Contact Ruby at rubyjeangarcia@gmail. com or (505) 203-8250 or Denise at (505) 883-6240. Free.

monday thru friday 9:30 am–2:30 pm

Albuquerque Garden Center. Our events include the Cactus and Succulent Society Show and Sale, the African Violet Show and Sale, the Annual Spring Plant Sale, and the Aril and Iris Show. Info: Albuquerque Garden Center, 10120 Lomas Blvd. NE. albuquerquegardencenter.org. Free.

every first saturday 10–11:30 am

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

every second saturday 10–11:30 am

Outcomes. Grandparents Raising Grandchildren. Join others for discussions and support groups. Info: St. Paul’s United Church of Christ, 2701 American Road, Rio Rancho, (505) 2432551 to reserve a space. Free and free childcare provided.

second and fourth saturdays | 10–11:30 am

Cancer Support Now. Create to heal using art, music, writing, and meditation to explore the journey of cancer, for survivors and caregivers, all diagnoses, men, and women. Info: The Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only. Please call the helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

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.

Senior Living

SPECIAL ADVERTISING SECTION

TOP DENTISTS

This year, we asked Albuquerque’s top dentists (voted for by their peers in dentistry) some less teeth-based questions— although there are still a few in there—and more personal ones. We all (hopefully) know to floss and brush regularly, avoid too much sugary food, and keep up with cleanings, but wouldn’t you like to find out what your dentist would’ve been if their calling hadn’t been dentistry? Plus, find out what some of our winners’ biggest weaknesses are; ABQ dentists, they’re just like us!

Edited by Emma Trevino

Photographed by Don James

Dr. Reuben A. Jamharian

If you weren’t a dentist, what would you have been instead?

An airline pilot. I love airplanes, flying, lots of travel, and it would be great to be paid for doing it.

What’s the most embarrassing food in your fridge/pantry?

An assortment of candy, but what can I say? I have a sweet tooth.

Favorite unhealthy beverage AND favorite healthy beverage?

The best root beer ever made: Bulldog Root Beer. My healthy beverage is a tall glass of ice water.

What is your favorite thing about living and working in Albuquerque?

If you like snow you can visit it in the mountains during the winter season, but rarely have to drive through it in the city.

Red, Green, or Christmas?

Mainly Red with an occasional dalliance to the Green side.

Reuben A. Jamharian DMD, LLC

11001 Spain Rd NE, Ste A 505-293-1687

www.PricelessSmiles.com

Years in Practice: 40

Additional Votes In Cosmetic Dentistry

Alicia Abeyta

Amanda Hand

Amy Matte

Anne Harrison

Atem Reed

Bethany Hann

Billie Adams

Brenton Mason

Brian Dennis

Byron Wall

Carissa Greinel Blum

Chelsea Gonzales

Colin Forde

Craig Steichen

David King

David Giaquinto

Duane Beers

Elizabeth

VanLeeuwen

Erin Stockton

Galen Detrick

Gaylina Reachi

Gia Nguyen

Greg LoPour

Greg Sanchez

Gretchen Kelley

Hamid Ranjbaran

Jacob Rogers

James Slaman

Jeff Supple

Johanna Romo

John Salazar

Jonathan Kelley

Joseph Potter

Kerry Ross

Kyle Henry

Laura Pauwels

Marifer Martinez-

Lujan

Marisol King

Mary Rose Twohig

Matthew Martinez

Melissa Ravago

Michael Haight

Monica Boehmer

Nectarios Pavlakos

Nikita Goyal

Ozzie Rodas

Philip Gallegos

Rachael Tingen

Robert Kerschen

Ryan Sill

Sarah Kassam

Sarah Oppel-Brown

Stewart Anderson

Thomas Lantz

Tom Helfin

Vasilios Pavlakos

Wesley Hanchett

Zachary Currie

My ‘guilty pleasure’ snack is vanilla ice cream with sliced almonds, caramel, lots of whipped cream, and a cherry on top.

Dr. Mark Brum

If you weren’t a dentist, what would you have been instead?

Laboratory technician.

What was your favorite food as kid, and what is your favorite food now?

As a kid, it was chicken. Now it’s enchiladas.

Favorite unhealthy beverage AND favorite healthy beverage?

Unhealthy is beer, healthy is jasmine tea.

What is the absolute worst food for our teeth?

Frozen Snickers

Where do you take out-of-town guests for a classic New Mexican dinner?

Little Anita’s

Additional Votes In Dental Public Health

Alicia Grady

Anea Eiker

Anne Scott

Brendan Deline

Cara Morton Scholl

Charles Tatlock

Clark Wenger

Daniel Clark

David Manzanares

Elizabeth Rivers

James Anderson

Jeff Harbaugh

Jennifer Bodziak

Jeremiah Dye

Keith Benson

Keon Ahghar

Liang-Tso Tung

Matthew Martinez

Melissa Ivers

Melissa Jackson

Nadia Fazal

Nikita Goyal

Paul Tung

Peter Jensen

Ray Lyons

Scott Isham

Seth Stockton

Shirlena Waters

Stephanie Jackson

Thomas Lowe

Tyler Martinez

Dr. David Hadley

If you weren’t a dentist, what would you have been instead?

A sports medicine doctor or a college professor.

If you had to make one dish to save your life, what would you make?

Brownies with ice cream.

What’s your ‘guilty pleasure’ snack?

Nutella on almost anything.

What’s the most embarrassing food in your fridge/pantry?

Bags of dried mango–a lot of dried mango.

Years in Practice: 15

Where do you take out-of-town guests for a classic New Mexican dinner?

The Frontier or Papa Nacho’s.

What is your favorite thing about living and working in Albuquerque?

I love the people. I also love the weather and the access to outdoor activities.

Red, Green, or Christmas?

It used to be green. Now it is red. Every once in a while, I have Christmas on the side.

Additional Votes In Endodontics

Amber Miller

Carissa Greinel Blum

David Sudimak

Jaxon Hoopes

Jeff Clark

Joe Gallegos

John Gallegos

John Gilbreth

Karen Lovato

Marc Pacheco

Marcus Miner

Randy Barone

Robert Hadley

Robert Hochberg

Ryan Savage

Ryan Wilson

Seth Stockton

Shane Clark

Stephen Jenkins

I loved Ramen noodles as a kid, and now, my favorite dish is a Puerto Rican Chicken dish. I dream about it.

Dr. Sarah L. Kassam

If you weren’t a dentist, what would you have been instead?

I’d probably be a pastry chef. If you had to make one dish to save your life, what would you make? Biryani.

What’s your ‘guilty pleasure’ snack? Donuts.

What’s the most embarrassing food in your fridge/pantry?

Moldy cheese (not the good kind).

If you were a candy bar – what would you be and why?

Reese’s because I’m sweet and salty.

Favorite unhealthy beverage AND favorite healthy beverage?

Unhealthy: Coca-Cola. Healthy: Water.

What is the absolute worst food for our teeth?

Sandia Dental Care

6800 Montgomery Blvd NE, #C 505-884-8000

sandiadentalcare.com

Years in Practice: 23

Any kind of sticky candy.

Where do you take out-of-town guests for a classic New Mexican dinner?

Tomasita’s.

What is your favorite thing about living and working in Albuquerque?

Our friendly folks and the amazing weather.

Red, Green, or Christmas?

Christmas.

As a kid, my favorite food was my mom’s biryani. Nowadays, it still is!

Additional Votes In General Dentistry

Alicia Abeyta

Amy Matte

Anne Harrison

Anne Scott

Bethany Hann

Billie Adams

Brendan Deline

Brenton Mason

Byron Wall

Cara Morton Scholl

Carissa Greinel Blum

Charles Schlesinger

Chelsea Gonzales

Colin Forde

Craig Steichen

Craig Testerman

Dan DeFazio

David Giaquinto

Elizabeth VanLeeuwen

Erin Stockton

Felicia Berhman

Gary Sanchez

Gaylina Reachi

Greg LoPour

Greg Sanchez

Jacob Greaves

Jacob Rogers

Jajung Yoon

James Anderson

James Slaman

James Zamora

Jason Ross

Jennifer K Lamont

Jennifer Oki

Jeremiah Dye

Jesse Varoz

John Candelaria

Jolynn Galvin

Jonathan Kelly

Jonathan Pauwels

Joseph Jackson

Joseph Potter

Keon Ahghar

Kerry Ross

Kevin Mink

Kyle Lantz

Liliana Mora

Louis Bush

Marifer Martinez-Lujan

Marisol King

Mark Brum

Mary Rose Twohig

Meghan McMenemy

Melissa Ivers

Melissa Ravago

Michael Haight

Nazario Young-Trujillo

Nikita Goyal

Omar Perea

Ozzie Rodas

Paul Tran

Philip Gallegos

Reuben Jamharian

Robert Kerschen

Romeo Barzegari

Russell Ash

Ryan Sill

Sarah Oppel-Brown

Seth Stockton

Shamaine Giron

Shane Krohnfeldt

Steven L Ollason

Stewart Anderson

Tim Ngo

Wesley Hanchett

William A Sapp

Zachary Adkins

Dr. Michael Sparks

If you weren’t a dentist, what would you have been instead? Teacher or anesthesiologist.

If you had to make one dish to save your life, what would you make?

English Muffin pizzas.

What’s your ‘guilty pleasure’ snack?

Dark chocolate-covered almonds.

What’s the most embarrassing food in your fridge/pantry? Doritos.

If you were a candy bar – what would you be and why? Snickers because I like to laugh.

Favorite unhealthy beverage AND favorite healthy beverage?

Unhealthy: Coke. Healthy: Unsweet iced tea. What is the absolute worst food for our teeth?

Sugar in coffee, tea, or soda and gum and candy that we sip on or munch on for hours at a time.

What is your favorite thing about living and working in Albuquerque?

I love the people, culture, and vibe. The weather’s pretty great, too.

Red, Green, or Christmas?

Sometimes red, sometimes green. Depends on my mood, I guess.

Albuquerque Periodontics & Implantology

4216 Louisiana Blvd NE

(505) 291-9000 abqperio.com

Years in Practice: 19

Additional Votes In Implant Dentistry

Billie Adams

Brent Schleyer

Brenton Mason

Carissa Greinel

Blum

Charles

Gallagher

Chris Buttner

Curtis Pino

Drew Steel

Eric Tuggle

Greg Sanchez

Jacob Greaves

Jeff Hagen

Jonathan Kelley

Kartik Antani

Keon Ahghar

Kevin Harrison

Lindsay

Essenmacher

Lionel Candelaria

Marifer Martinez-

Lujan

Mark McConnell

Melissa Ivers

Melissa Ravago

Ozzie Rodas

Philip Gallegos

Robert Urquhart

Romeo Barzegari

Ryan Sill

Ryan Sterk

Sarah OppelBrown

Seth Stockton

Steven Holbrook

Steven Traub

Tim Gutierrez

Travis Rudd

As a kid, my favorite food was ice cream. As an adult, it’s French and Italian food.

Dr. Lionel M. Candelaria

What’s the most embarrassing food in your fridge/pantry?

An ancient freezer burned bag of roasted green chile.

If you were a candy bar – what would you be and why?

Milky Way, because it is a beautiful sight in the night sky.

What is the absolute worst food for our teeth?

Gummy bears.

What is your favorite thing about living and working in Albuquerque?

The friendly people, great climate, Balloon Fiesta, proximity to the full spectrum of outdoor activities.

Red, Green, or Christmas?

RED!

If you weren’t a dentist, what would you have been instead?

Forest Ranger.

Additional Votes In Oral/Maxillofacial Surgery

Chris Buttner

Christopher Larmour

David Collette

Derek Vajda

University of New Mexico Department of Surgery and Oral and Maxillofacial Surgery Associates of NM 6000 Montgomery Blvd NE, Ste A (505) 881-1130

omsanewmexico.com

Drew Steel

Eric Tuggle

Jason Schultz

Jeffrey Hagen

Jerry Jones

Joyce Jeffries

Years in Practice: 25

Mark McConnell

Michael Armijo

Robert Brandes

Robert Urquhart

Ryan Sterk

Stephen Christiansen

Steven Traub

Travis Rudd

Wai Pong Ng

My favorite food as a kid was Corn Flakes. Currently, it’s a carne adovada burrito.

Drew McDonald

Years in Practice: 6

If you weren’t a dentist, what would you have been instead?

Likely a structural engineer. As an orthodontist, I design and build smiles, jaws, and faces.

What’s the most embarrassing food in your fridge/pantry?

The leftovers we tell ourselves we will eat but never get around to it.

If you were a candy bar – what would you be and why?

My orthodontic team says I’m a Baby Ruth because I’m smooth, a little nutty, and I love baseball.

Favorite unhealthy beverage AND favorite healthy beverage?

Unhealthy Beverage – Marble Double White. Healthy Beverage – Electrolyte water...gotta stay hydrated!

What is the absolute worst food for our teeth?

Puffy Cheetos...I see a lot of kids who have them caked on their teeth/braces at their appointments, but they’re so full of sugar.

Red, Green, or Christmas?

Christmas, we have the best green and red chile in the world...why not have both!?

Additional Votes In Orthodontics

Dana Casaus

Darren Haltom

David Harnick

Erin Stockton

Jason Klingler

Kaitlyn Darcy

Kari Harnick

Keith Coombs

Kim Anderson

Lilly Padilla

Lisa King

Raja Shah

Ray Gilbert

Ross Mohr

Russ Trapnell

Robert Hann

Randy Alkire

Thomas Dunn

I’ve always been a cheeseburger fan...now I just like them with more green chile than I did as a kid!

Dr. David J. Martinez

Years in Practice: 20

If you weren’t a dentist, what would you have been instead?

I’ve always been interested in emergency medicine and toxicology. I’d likely be a pharmacist in the emergency department or Poison Center.

What was your favorite food as kid, and what is your favorite food now?

Like most kids I loved pizza, and while I still love pizza, a breakfast burrito from the Frontier any time of the day hits the spot.

If you were a candy bar – what would you be and why? Whatchamacallit, because I’m always forgetting the names of things.

What is the absolute worst food for our teeth? Chewy sour candy.

Where do you take out-of-town guests for a classic New Mexican dinner?

El Pinto.

Red, Green, or Christmas?

It all depends on where and what I’m eating, but whatever it is, it’ll definitely have one or the other on it.

Additional Votes In Pediatric Dentistry

Anne K Hempstead

Ashlee Aragon

Audrey Rawson

Brenton Mason

Brian Hatch

Cameron Hatch

Cara Morton Scholl

Christian Peck

Danen Sjostrom

Joseph Potter

Melissa Ivers

Rachelle Shaw

Scott Siegel

Spencer Tasker

Tamera Coffman

The most embarrassing food I have in my pantry at the moment would have to be circus peanuts.

Dr. Kevin C. Harrison

Years in Practice: 12

If you weren’t a dentist, what would you have been instead?

I most likely would have been a chef. I have always had a love and passion for cooking ever since I was a child.

If you were a candy bar – what would you be and why?

I can’t think of a specific candy bar, but I do have a favorite candy store in Albuquerque – Buffett’s Candies.

Favorite unhealthy beverage AND favorite healthy beverage?

I really enjoy an ice-cold Mexican Coca-Cola but try to limit my intake. My favorite healthy beverage is green tea.

What is the absolute worst food for our teeth?

Mountain Dew can be detrimental to the health of your teeth.

Red, Green, or Christmas?

Xmas for sure.

Additional Votes In Periodontics

Benjamin Tingey

Brent Schleyer

Chun-Xiao Sun

Daryl Gasca

Henry Espinosa

John Nasi

Joshua Sun

Michael Sparks

Peter Hayes

Petra Mayer

Robert Brandes

I had to make one dish to save my life, it would be beef bourguignon. This is classic French beef stew full of delicious, bold flavors.

Johanna P. Romo

Years in Practice: 34

If you weren’t a dentist, what would you have been instead?

Architect.

What was your favorite food as a kid, and what is your favorite food now?

As a kid, my mom’s Caldito soup. Now, tacos and rice cakes and peanut butter.

What’s your ‘guilty pleasure’ snack?

Tortilla Chips.

What’s the most embarrassing food in your fridge/pantry?

Cool Whip.

If you were a candy bar – what would you be and why?

Unadulterated dark chocolate because my husband Dr. McConnell loves it.

Favorite unhealthy beverage AND favorite healthy beverage?

Unhealthy-wine, healthy- green tea.

What is the absolute worst food for our teeth?

Anything sugary.

Where do you take out-of-town guests for a classic New Mexican dinner?

Tomasita’s.

Additional Votes In Prosthodontics

Ally Chen

Boyd Newsome

Carissa Greinel Blum

Charles Tatlock

Daniel DeFazio

Darren Norby

Paul Balderamos

Scott Isham

Stephen Wagner

Tom Baiamonte

What is your favorite thing about living and working in Albuquerque?

Climate, community and family.

Red, Green, or Christmas?

Red.

If I had to make one dish to save my life, it would be tacos.

Dr. Alicia Abeyta

If you weren’t a dentist, what would you have been instead?

An interior designer.

If you had to make one dish to save your life, what would you make?

King Crab legs with a glass of wine.

If you were a candy bar – what would you be and why?

Black licorice because I am an acquired taste.

Favorite unhealthy beverage AND favorite healthy beverage?

Unhealthy would be red wine. Healthy is green matcha tea.

What is the absolute worst food for our teeth?

Jawbreaker candy.

What is your favorite thing about living and working in Albuquerque?

All of the outdoor activities available such as hiking, camping, bicycling and great weather.

Red, Green, or Christmas?

Red.

Alicia A. Abeyta DDS LLC

4830 Juan Tabo Blvd NE, Ste K (505) 293-7611

BestAlbuquerqueDentists.com

Years in Practice: 19

Additional Votes In TMJ Disorder

Billie Adams

Byron Wall

Drew McDonald

Eric Coontz

Greg LoPour

Jason Schultz

Jeffrey Supple

Jeff Luffey***

Joe Fischer Hahm

Kinnari Jariwala

Kyle Henry

Marc Pacheco

Michael Haight

Sarah Usher

Shane Krohnfeldt

As a kid, I loved tacos, but now, my favorite food is sushi!

DENTAL PROS PROFILES

PARTNER CONTENT

Albuquerque Periodontics is one of the oldest specialty practices in Periodontics in the Southwest. Dr. Sparks (pictured center), who has been practicing here since 2006, treats conditions affecting the health of the supporting structures of the teeth, including the gums. This includes periodontal (gum) disease, receding gums, and the replacement of missing teeth with dental implants.

Such longevity doesn’t happen by accident; Dr. Sparks is focused on taking great care of his team and patients and working closely and collaboratively with general dentists and other specialists. Albuquerque Periodontics provides excellent service and care with state-of-the-art procedures and a great team approach. They are highly trained and experienced, and continually pursue additional ongoing education on the latest advances in dentistry.

Albuquerque Periodontics also stays up to date on rapidly advancing technology in dentistry. Dr. Sparks utilizes sedation, including safe IV moderate (conscious) sedation for more complex procedures, as well as oral sedation and nitrous oxide/oxygen sedation. They also have new technology and were one of the first adopters of Cone Beam CT imaging in the area, as well as electric dental handpieces and piezoelectric surgery instrumentation, to provide the most gentle and precise treatment possible. Fully guided implant surgery is also a service provided. Regenerative procedures using state-of-the-art growth factors and techniques that avoid donor site tissue is another emphasis in the practice.

In addition to providing exceptional care, Dr. Sparks and Albuquerque Periodontics connect with patients because they are supported by a leadership development program in the office that ensures our doctor and team are excellent listeners, highly empathetic, and serve each patient as they would want to be treated themselves. They understand the anxiety that dental treatment can involve and support patients in a way to maximize their comfort, safety, and aftercare.

That ideal combination of high-quality care and compassion pays off when Dr. Sparks and the team are able to see the satisfaction of their patients. They thrive on the compliments that patients give on how they are listened to and cared for in the practice as well as the joy of their final result and the expression that the care was more comfortable and easier than expected. It is also a joy to work with some of the finest general dental colleagues/teams and other specialty practices in the state.

Albuquerque Periodontics also gives back to the community. The practice has been a leader and participant in New Mexico Mission of Mercy and also a Donate Dental Services provider as well as volunteers for the New Mexico Dental Association. Meanwhile, Dr. Sparks was elected as a Fellow in the American and International Colleges of Dentistry, an honor that approximately 1% of dentists achieve through humanitarian service, leadership in dentistry, and ethics. The future is bright for Dr. Sparks and Albuquerque Periodontics, as they will continue working closely with their colleagues in dentistry to collaboratively lead in the field of dental health care. They are excited about helping more people reach their goals of experiencing the joy and benefits of optimum oral health.

BERGEN STREET DENTAL MANAGEMENT

Dr. Kartik Antani, CEO and Dentist

Dr. Jajung Yoon, Co-Founder and Dentist

Dr. Youngchoon Joe FischerHahm, Chief Dentist

Los Lunas Smiles

219 Courthouse Rd. Los Lunas 505-865-4341

www.dentistloslunas.com

Rio Rancho Smiles

1316 Jackie Rd., Suite 200 Rio Rancho 505-994-9693

www.rioranchosmiles.com

NAPA Family Dental

10820 Comanche Rd. NE, Suite D, Albuquerque 505-323-7700

www.napadentalofabq.com

ARIAH (Albuquerque Restorative Integrative Airway Health) (operates out of Rio Rancho Smiles /NAPA Family Dental)

www.newmexicosleeptmj.com

The Bergen Street Dental Management family has grown considerably since its inception in 2017. After beginning with one practice, there are now three locations serving Los Lunas, Albuquerque, Rio Rancho, and the nearby communities. The ongoing success of the company, led by CEO and Dentist Dr. Kartik Antani; Co-Founder and Dentist Dr. Jajung Yoon and Chief Dentist Dr. Youngchoon Joe FischerHahm, is rooted in a positive mindset that includes a patient-centric and team-oriented philosophy.

In the past year alone, Bergen Street Dental has invested approximately a quarter of a million dollars in technology to provide unique treatments, such as guided dental surgeries, craniofacial and TMJ pain management, and treatment options for obstructive sleep apnea. Bergen Street Dental continues to evolve with the times and the rapidly changing technology in the dental industry. 3D cone beam computed tomography has become more of a standard of care, which is why we bought one of the best CBCTs on the market — for implants, TMJ, dental issues, and even airway issues. The dental industry has also shifted towards digital dentistry, with 3D intraoral scanners, 3D surgical and prosthetic planning softwares, and even 3D printing and milling. We are making strides to update our offices in this aspect as well.

Aside from the technological advances in dentistry over the last few years, clinical aspects have evolved as well. Better and more predictable implants, sleep apnea solutions, orthodontic solutions, and even something like a simple filling have changed, as they should. Our doctors and team invest heavily in continuing education and training to not only excel at what we know, but to continue learning the newer clinical modalities.

There has also been a shift toward more collaboration in recent months, as the practice is now working with area physicians, physical therapists, chiropractors, ENTs, and sleep centers to provide comprehensive care to our patients for craniofacial and jaw pain, obstructive sleep apnea, and even facial aesthetic solutions. Dentistry has also become more about the whole body, at least in our eyes, so we support referrals to these other practices by screening our patients and guiding them to the appropriate professionals.

In addition to advancing technology and collaborating with other medical professionals, Bergen Street Dental is focused on the patient experience. There are two main priorities in our dental offices: patient comfort and patient care. We know that for most people, going to the dentist can be uncomfortable and even scary. From the moment someone calls us to when we treat them, we are careful to ensure patients feel comfortable and special, and are not just a number. We pride ourselves on little-to-no wait times, comfort menus, ease of scheduling and financing, and we even offer sedation when someone needs it.

Going forward, the plan is to continue to grow the business internally. We want to continue to better serve patients in our existing three locations by providing even more services, by welcoming medical insurance to help patients lower their out of pocket costs, and by providing even more convenient scheduling. Our amazing and supportive team has accomplished a lot in the last two years and by continuing on this trajectory of improvement and optimization, we aim to accomplish more in the next two years.

Dr. LAURA ANNe SNYDER

Dr. Laura Anne Snyder (pictured left) was still in the process of narrowing her career focus when a positive experience at a dental office made her decision that much easier.

“My dentist was a female and a great role model when deciding which career path to take. She loved her job,” Dr. Snyder says. “It provided life/work balance and she described it as a career that was great for people with different interests because you get to combine medicine, art and critical thinking — all while building lifelong friendships.”

Dr. Snyder has been practicing for 13 years after graduating from the Marquette School of Dentistry in 2010. She has acquired a wealth of experience since then, making a strong impression thanks to meticulous attention to detail, an ability to connect with her patients, and of course, a gentle approach.

“When a patient first walks through the door, I begin fostering a relationship that will make the patient feel comfortable, and make them confident they have chosen the right dental practice,” Snyder says. This makes her an ideal addition to the team with Dr. Alicia Abeyta DDS, a practice that goes beyond comprehensive dental services by providing patients with a more gentle approach to dentistry. Dr. Abeyta (pictured right) has dedicated herself to educating patients on whole body health and empowering them to pursue the best treatment options for their individual needs, which aligns well with Dr. Snyder’s philosophy.

“Patients that are proactive will have fewer problems in the future and a better outcome with their dental treatment,” Dr. Snyder says. “I am also a believer in integrative and holistic dentistry that understands the relationship between oral health and overall health of the body and mind. It is important to treat the whole person to achieve optimal health.”

Dr. Abeyta and Dr. Snyder offer patients a full range of services, from cosmetic to family dentistry. With the latest in technology from lasers to digital scanning, patients are afforded a full suite of dental spa services, and with Dr. Snyder on board, the practice is that much stronger.

MONICA BOEHMER, DDS. PC

ESTHETIC AND RESTORATIVE DENTISTRY

Monica Boehmer, DDS, PC has firmly established itself as a leading family and cosmetic dental practice in the Duke City, faithfully serving the Albuquerque community for over a quarter of a century. Driven by an unwavering commitment to providing unparalleled personalized care, this practice has earned a solid reputation throughout the region.

At Monica Boehmer, DDS, PC, the primary focus extends beyond delivering top-tier dentistry and education; it is centered around offering compassionate service. Dr. Boehmer firmly believes in actively involving patients in the decision-making process to determine the most appropriate approach for achieving their oral health and aesthetic objectives. Dr. Boehmer emphasizes that the cornerstone of their practice lies in prioritizing the individual patient and addressing their unique needs. Consequently, the techniques and methods employed are customized to each patient, eschewing a standardized approach to diagnoses and procedures. Embracing a holistic viewpoint, the practice acknowledges the interconnectedness of oral health and overall well-being, recognizing that the condition of the oral cavity can have far-reaching effects on the entire body.

Monica Boehmer, DDS, PC boasts a highly skilled and collaborative team that works harmoniously to deliver comprehensive dental care. Their services encompass a wide range, including routine hygiene maintenance, thorough oral cancer screening and meticulous care for both hard and soft tissues, as well as more extensive treatments like full mouth reconstruction. Additionally, the practice provides a diverse array of routine care services, including but not limited to fillings, crowns, implants, veneers, bridges, laser gum contouring, and teeth whitening.

If you are seeking a dental practice that seamlessly blends exceptional dentistry with unparalleled customer service, your search ends here with Dr. Boehmer and her dedicated staff. Waste no time in contacting them today to experience the perfect fusion of top-quality dental care and exceptional patient service.

FOR THE LOVE OF LAVENDER

Los Poblanos Farm Manager Maxfield Bervig is an expert in the essential oil distilling process, and at LP, it’s an entirely in-house operation. Bervig leads us through exactly what it takes to make their famous infused products (p. 134).

PHOTO BY DON JAMES/ATM

Finding The Key

Over two decades of experience has prepared Greater Albuquerque Association of Realtors President Carrie Traub to lead thousands of realtors across the metro. Throughout her career, the biggest priority has always been to lead with professionalism and the homebuyer in mind—as the biggest purchase of a person’s life, it can be an incredibly stressful venture. Now, as president of GAAR, Traub has zeroed in on a very specific and topical issue she is actively addressing during her presidency. “What’s really become front and center is the affordability and fair housing,” she says. “How do we get more lower-income people into affordable homes?”

ATM: Tell me about how you ended up as president of the Greater Albuquerque Association of REALTORS® (GAAR).

CARRIE TRAUB: After I got my degree at New Mexico State, I did a variety of things. My mother was a real estate broker, so I started working with her, and then got my license. This was in 1998. Once I got my license, we worked as a team until about 2004 when I went out on my own. From there, I sold real es -

tate until about 2018, and then I started doing hosting coaching for realtors and that was when I kind of started to realize I really liked the leadership part of it. After a stint as a managing broker at another firm, I decided I wanted to start my own firm, which I founded in 2019. In 2021, I wanted to continue on that path of leadership, so I ran for president, which was really when my journey started.

ATM: GAAR has around 4,330

members. What does it take to manage so many realtors across Albuquerque?

CT: First and foremost, it takes a lot of passion for the industry because it is a volunteer position. But I also think that with any type of leadership, it’s about serving for the betterment of the entire membership and putting your own personal opinions aside.

ATM: There’s a whole board behind you, right?

CT: Yeah, absolutely. I have an amazing board of directors which supports me and the staff at GAAR really holds me accountable. I think every president is encouraged by what they see the priorities are in the previous year versus what their goals are in their tenure as president.

The housing market in ABQ has seen plenty of wild swings in recent years, which gives 2023 GAAR boss Carrie Traub a hard target: how to make local housing more affordable.

UP CLOSE AND PERSONAL WITH OUR LEADERS AND DIFFERENCE-MAKERS PHOTOS BY DON JAMES/ATM

ATM: You’ve been in real estate for 25 years and it seems like a lot of people switch careers more often than they stay in one for multiple decades these days. What continues to motivate you?

CT: That’s an interesting question, because my background, funnily enough, is in psychology and accounting from college. And I never intended to go into real estate, but I was so burnt out from school that by the time I thought about going to grad school, it felt like a terrible idea, which is when I decided to do real estate. When you experience something that continues to push you, it’s so rewarding, and that’s been my experience with real estate.

ATM: Was getting into the game young a challenge?

CT: I was 25 going into it, so all of my friends were starting families or getting going in their careers, and there weren’t any of us in real estate. So actually it was a little bit easier for me to get started, not to mention I had my mother who was in the business. It was possible for me to get a nice look at business and help me grow, and there wasn’t a backup plan to fall on.

ATM: There’s an idea that real estate can be a lucrative side hustle. What’s your perspective on that?

CT: I think a lot of brokers who get into it as a second career see the money and flexibility and, you know, kind of this lifestyle, but I don’t think they really understand the hard work that goes into it. A lot of realtors go into this as a second career, but it doesn’t always work out for them, especially now that there are about 4,100 realtors right now in Albuquerque alone.

ATM: Speaking of time in the industry, could you give me a little

bit of your insight into how housing in Albuquerque has changed over the course of your career?

CT: When I got into the business, nobody was really talking about the fact that we were landlocked as far as the mountains and the reservations and the military base because we still had empty land to fill. As time has gone on, and we’ve filled in all of these little areas of town on the northeast side of town and the southeast side of town, it has become a little bit more relevant. You used to be able to buy a house on the west side for $100,000 and you could buy a house on the east side for $100,000 too. Because there really is nowhere left to build, the prices have just skyrocketed.

because of our lack of inventory. And again, the fact that we only have, you know, so much land to build on and it’s not really customary for us to build up.

ATM: Kind of along those same lines, Albuquerque has seen a shift toward gentrification a bit in the past 10 or 15 years like every other major city in the U.S. Is there an impact on people who already live here?

CT: Not so much, actually. Yes, we’re seeing more people in Albuquerque, but I don’t really think it has impacted us as much as other big cities, because I feel that people are staying in their homes longer and they want to be in their homes.

ATM: Let’s switch gears here and talk about challenges you face just as a realtor in a postCOVID environment?

CT: When COVID hit, we had never seen anything like that, and I think people really realized just how important the home is, to have a place to stay that’s their own and to spend time with their families. So in that sense, COVID actually brought an upswing because everybody realized “Okay, I need a place to call my home, that I can stay home at, enjoy it with my family.” But because of that upswing, inventory was affected. The supply no longer satisfied the demand.

ATM: Rent prices are climbing steadily too. Do you think that there’s going to be any point in the near future where we’ll see rent prices decrease?

CT: I think that’s a really, really good question that we are all asking ourselves. I personally don’t see that, only

ATM: Realtors might be the only group that actually benefited on some levels from the pandemic.

CT: It’s interesting to say that I feel that COVID actually helped us for a little bit, and assisted us in not seeing something as similar as we saw back in the 2008-2009 timeframe. No one had ever experienced anything like that, and it really brought the desire to have a home

WHEN YOU EXPERIENCE SOMETHING THAT CONTINUES TO PUSH YOU, IT’S SO REWARDING, AND THAT’S BEEN MY EXPERIENCE WITH REAL ESTATE.

front and center for people with kids and that kind of stuff.

ATM: What has been your proudest moment as president and how did it affect your work beyond that?

CT: Oh, that’s a really good question. Honestly, I’m not sure that I could say that I have a proudest moment because the Board of Directors is really the force behind my presidency. I feel that I set the tone as the president, but maybe as far as what I do—and I’m sure that every president looks at it differently, but in my opinion, what my job is to set the tone and the culture, to work with the Board of Directors who make the decisions and have the discussions—have the hard discussions about how to assist in home ownership. —ET

BY DON JAMES/ATM

Just Getting Started

Thanks to 40 years as a coach and principal, Tim McCorkle can’t go a day in ABQ without bumping into former students. And his mentoring days aren’t over just yet.

To say Tim McCorkle wasn’t initially thrilled to arrive in the Land of Enchantment would be putting it mildly. McCorkle’s father was a military man, a service that took his family everywhere from Turkey to New Jersey to Okinawa. By comparison, New Mexico didn’t seem nearly as sexy. “When dad first retired here, I was like, ‘Oh no, get us out of here,” says McCorkle, who was 15 at the time. Those pleas fell on deaf ears, and McCorkle — and countless New Mexicans — are glad they did. More than 50 years later, after impacting numerous lives as an educator, coach, and principal, McCorkle is proud to be an adopted native.

“The thing about New Mexico is the fact that the longer that you’re here, (it) grows on you. That’s what happened with me, is that it grew,” he says. “I love the weather. I love the people. I love the diversity. I think that’s a big thing.”

At his core, McCorkle is a different kind of baseball lifer, even though his career branched out following a lengthy stint as West Mesa coach that included more than 200 victories, a handful of state tournament appearances, and a city championship.

Even earlier, McCorkle was a standout catcher at Highland before earning a scholarship to play at the University of New Mexico. However, a thumb injury

derailed his playing career after just one season with the Lobos. Regardless, the game significantly shaped how McCorkle approached his other pursuits.

“Baseball’s a game with highs and lows,” McCorkle says. “When I first started coaching baseball, whenever we won I’d be on a high. Whenever we lost, I’d be on a low. I said, ‘You know, I can’t keep up with this. I can’t keep going through these peaks and valleys.’

“I developed a philosophy that when we won, I’d keep it in the middle. And when we lost, I’d keep it in the middle. I took that same philosophy as a principal. As a principal, you want the same thing. You’re the leader, and you’re coaching

teachers and students. That same philosophy of not being high or too low.”

Before McCorkle became a key figure in the school system, he considered a career as a journalist. That was his major at UNM, but a field trip to the Albuquerque Journal proved to be an eye-opening experience. Getting paid by the inch — somewhere between 32-33 words in newspaper parlance — wasn’t an especially lucrative endeavor. A visit to a local television station wasn’t any more appealing. There, he was told that the station only hired “pretty people” with experience working out of state.

“I said, ‘That crosses me out,’” McCorkle recalls with a laugh.

McCorkle didn’t abandon the field entirely. While coaching and teaching at West Mesa, he managed and supervised the school newspaper, “Mustang World.” Given a shoestring budget, he funded the paper by having his students sell ads.

“I had my writers. I had my advertisement people,” he says. “I told the kids that got the ads that if you want an A, you’ve

got to get at least $100-$200 worth of ads for every paper we put out.”

Ultimately, “Mustang World” became a profitable publication, and enrollment was sometimes more than double the proposed class size for McCorkle’s journalism and newspaper classes.

“I ran it just like a business,” he says. “I think to this day I get calls from my students (that enjoyed it).”

McCorkle could have continued coaching and teaching at West Mesa, but eventually he felt drawn to a different calling. The road to becoming a high school principal was not without its setbacks, however. His first goal was to take that position at West Mesa, where he was already well established with experience as an assistant principal. McCorkle was denied the position there — and later again at his alma mater, Highland. He was undeterred. “In life, to get where you’re going to go, you’re gonna be knocked down a few times,” he says.

Eventually, McCorkle was hired to be the principal at Albuquerque High, where he served in that position for 11 years. During that tenure, he raised graduation rates from 48% to 70% and the school came to be nationally recognized for its excellence. One of McCorkle’s strengths was his ability to engage the school pop-

ulation. As an innovative way to do so, he launched an event entitled “A Taste of Bulldog City,” where students and parents were lured to the campus with food, music and dancing — it just so happened they learned the importance of standardized testing along the way. He later adopted a similar program as principal of Bernalillo called “A Taste of Spartan Alley.” It’s no coincidence that graduation rose to unprecedented levels during his threeyear stay there, as well.

In a sense, McCorkle saw it all coming. When he was in his early 20s as a student teacher at West Mesa, he told his father that he would eventually become a principal and own a Mercedes. Years later, he drove a Corvette to Bulldog City and Spartan Alley, allowing starstruck students to sit inside and take pictures with the vehicle. It wasn’t exactly how he envisioned it, but there’s a reason why McCorkle’s dad had a “proud smirk” on his face when his son made that statement.

“If you want to get anywhere in life, you’ve got to have a vision of where you want to go,” McCorkle explains.

McCorkle didn’t do it alone. He credits a cadre of assistant principals, teachers, coaches and other colleagues for providing a foundation for his success. He points to renowned author Malcolm Gladwell’s

book, “Outliers,” as providing an accurate assessment for how some individuals become groundbreakers: McCorkle was the first African-American high school baseball head coach in New Mexico, and the first African-American principal at two different New Mexico high schools.

“Successful people are successful because they’re in the right place at the right time, and they have the right people working around them,” McCorkle says. “At Albuquerque High, that’s what happened to me. Right place, right time, right people working around me. I tell people today that success is predicated on that. If you’re not in the right place at the right time, it’s not going to work for you.”

While it’s true that McCorkle had a “retirement” ceremony, it’s not a word that particularly suits him. He works homestands at Isotopes Park, patrolling the third base dugout, keeping fans in line, and handing out water to umpires between innings — he is a baseball lifer, after all. He also mans the sound booth at Isleta Amphitheater during concert season and has developed an appreciation for a wide range of music.

But being a mentor remains his calling: last year, he was a substitute teacher at Sandia High School, a position he’s currently filling at West Mesa High School. “I

think basically what kids nowadays need to see are role models,” he says. “They need to see someone that they can identify with.”

If the stars align, McCorkle’s life and career could come full circle by springtime—he recently applied for the vacant West Mesa baseball coaching position.

“I want to go back where I started,” he says. “I know the community, I know the kids and I want to go back there. I think that I can have an impact on the kids along with my former players and people in that community. I think I have even more to offer.”

While it might seem easier for a 67-yearold to dial back and take it easy, McCorkle says that’s not him. “I’ve still got the juice,” he says. Plus, what better motivation can a person get than daily reminders of the impact he’s had over the years on so many young people and adults in ABQ?

“There’s not a day that passes by that I don’t see somebody from West Mesa or from Albuquerque High or Bernalillo or Sandia,” says McCorkle. “There’s not a day I don’t see a (former) student.”

—Tristen Critchfield

Extracting Success

The gorgeous purple lavender fields at Los Poblanos Farm produce dozens of bespoke products, a task that takes time and science — and a bit of patience.

S BY DON JAMES/ATM

Chile, groundbreaking scientific discoveries, and Jesse Tyler Ferguson are all among New Mexico’s most famous exports, but Los Poblanos is making a compelling case to add lavender to that list. While the plant isn’t widely associated with our state, lavender is one of the most New Mexico-friendly plants, as it requires full sun to grow at its best. Intrigued by the prospect of a wholly local start-to-finish, we took a look at the surprisingly compact process Los Poblanos goes through in order to harvest and distill their impressive field of thousands of lavender plants into aromatic oils that are used in nearly sixty LP house-made products.

It all starts in the field, where Los Poblanos Marketing Director Sarah Sheesely guided us through row upon row of fully in-bloom lavender. “The lavender we use is Grosso Lavender, which has a very particular scent profile in comparison to culinary lavender,” she says. “It’s a bit more medicinal, which works especially well for the salves and lotions we have.” Mid-July is peak harvesting time; LP farmers will harvest early in the day to get the lavender when it’s partially in bloom, which, according to Farm Manager Maxfield Bervig, is key for extract-

ing the most amount of oil.

Unlike naturally-growing lavender, the plants at Los Poblanos are sterile, and new plants are grown as clones for a more regimented process time and again. “The cloning process, at least for lavender, is actually pretty simple,” says Bervig. “We take cuttings from one plant and turn those into their own little plants, but from start to finish, the cycle is fairly long.” How long? According to Bervig, the cloned plants won’t start producing flowers until the second year they’re in the ground, and LP won’t start

harvesting them until the third year in order to attain organic certification. “All in all, it takes three years to get them going, but after that they’ll gradually start producing more flowers because they continue to grow.” A lavender plant will only be harvested once in a season, which might pose a production problem for smaller farms, but not for Los Poblanos, which currently boasts about 5,000 plants on two acres of farmland.

Once the lavender is harvested and dried, it goes into a giant copper container called a still. “Basically, all we add to the still is crushed lavender and hot water, and the heat really does most of the work for us,” says Bervig. “The heat extracts the oil, so when the liquid comes out of the still, it naturally separates into two things: the essential oil and hydrosol.” As a natural byproduct of the essential oil making process, hydrosol is a watered-down version of the oil that is far less aromatic and concentrated than its counterpart. That being

said, there are still microscopic drops of oil in hydrosol, meaning it can be utilized by the farm. “The hydrosol we use in our facial toner and a lot of our spa services, so nothing really goes to waste here,” says Bervig.

While the growing process may be long, the oil extraction process isn’t— but it is technical. Bervig must keep a watchful eye on the stills to make sure temperatures are stable, valves are closed, and the lavender isn’t burning. After six hours of watching the still, Bervig will walk away with four or five small bottles of oil, and saying ‘A little goes a long way’ in regards to this

oil is an understatement. Only a few drops are needed for most of the products, which are still unbelievably richsmelling. When the harvest is done for the year, LP stockpiles lavender oil and sends it off to their 4th Street location to be used in soaps, salves, perfumes, lotions—anything that can get infused with lavender most likely will be.

Even though the harvest is only once a year, caring for the plants is a yearround job. During the late summer/ early fall months, Los Poblanos plants more cloned lavender in a greenhouse, where it stays nice and warm through the winter months. Then, when spring

comes and it begins to warm up, the young plants can be transferred into the ground with the others. A look inside the greenhouse would have been undoubtedly fascinating, but with temperatures soaring to over 140 degrees, we decided to save that part of the tour for another time. With the tour over and the mystery of enchanting Los Poblanos lavender solved, the only thing left to do was head over to the farm shop and pick up some hydrosol toner and a bottle of lavender-infused lotion.

ABQ’S MUSICAL DIVERSITY

Jimmy Deveney (center), has been to hell and back to end up where he is today: a successful local musician who continues to make a name for himself with his upcoming release, “High Desert Soul” (p. 143).

BOW TIE DADDY

JOSEPH ROMERO IS CREATING A NICHE, ONE STITCH AT A TIME

It all started with a rented tuxedo: “Coat tails, old-school, penguin-style, you know?”

Joseph Romero, aka Joe of Joe’s Bows, is recalling how he discovered his signature style and a new vocation. “I needed the tux for a dance,” says Romero, who was about 18 or 19 at the time. “When I returned it, the owner said, ‘Hey, you want a job?’ I was working as a server and about to get another job, and I said, ‘Sure, why not?’”

Working for the mom-and-pop tuxedo rental, which has since closed, Romero learned to make alterations, do pressings, and set up weddings. He moved on from this job into bartending, “and I’m like, I really like to dress like the old school, so I’d go to department stores and get bow ties. Then I needed

suspenders, then I’m like, I could make these.”

So, Romero bought a sewing machine and started repurposing clothing he bought at estate sales. He liked the idea of giving new life to old fabric. And his bow ties were taking on their own lives. His customers at M’tucci’s started asking to buy them right off his neck. “So, I started making two bow ties. I’d wear one, sell one, put the other one on after the fact. The story kind of started from there.

“It went from there to, ‘Hey, can you do weddings?’ I was like, ‘Yeah, I could do weddings.’ I had no idea what I was doing, but it was a mutually beneficial thing. They get what they need, I learn something new.”

This approach has had some challenges. Recently, he was exhibiting at a

wedding expo where he met a man who wanted a custom-made suit coat for his June wedding. Romero told the man he hadn’t made a coat before but would be happy to do it. He took the man’s measurements, bought a coat in his size from an estate sale, had him try it on to make sure of the fit, and “reverse engineered” the process.

At this point in our conversation, as we sip our turmeric-infused Golden Milks at a patio table at Little Bear Coffee on Pennsylvania, Romero mentions that he’s a mechanical engineer in his day job at Sandia Labs. “Yeah, it provides stability but it doesn’t entirely feed my creativity.”

(Actually, he was a fulltime student at the University of New Mexico while launching Joe’s Bows and also working fulltime as a bartender. And he still bar-

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

tends once a week. “I’m a busy body.”)

Romero explains his reverse-engineering involved deconstructing the old coat and using the pieces as patterns for the new coat.

For the fabric, the client and his fiancée chose a lightweight, finely woven wool in pale blue with tiny flecks of color, which worked well with the bridesmaids’ pastels. The fabric, from a mill in the United Kingdom, was the last of its kind.

He stitched the shell of the coat, had the groom try it on, and it fit. He added sleeves and it fit. Then he added the lining and finished the coat except for the buttons. “I meet him for the final fitting and

the coat doesn’t close anymore. He’s like, ‘Yeah, I just wish the coat closed.’ This was five days before the wedding.”

Romero had to take the coat apart. He barely had enough fabric for a redo.

“Two days before the wedding, we meet. I have the buttons, needle and thread. I’m ready to sew them on. This has got to fit. He puts it on. It’s perfect. I put the buttons on. Oh, this is good, man!”

Romero is now making a man’s vest for a wedding next year. “I think I’ll tell the client that he can’t grow or it’ll cost more.”

He has made bow ties for men, women, and dogs, and he got an inquiry about one for a donkey. He sources his

fabrics from around the world, including vintage repurposed kimonos from Japan. He also works in leather, and has made a full leather apron for a baker and knife rolls for chefs. Other custom projects have included repurposing a man’s work shirts into a dozen aprons for his family after the man passed away.

Romero says he’s learned over the years that, “In this town of casual dressers, I’m not for everybody and I don’t want to be for everybody. I’m providing something unique that you can’t get at a department store. And if it makes you feel special, then I did what I wanted to do for you.”

LISA OCKER

PHOTOS BY DON JAMES/ATM

TAKING OFF

As a pilot with decades of experience, W.G. Hill felt it only appropriate to compile his treasure trove of tales, trials, and tribulations into a memoir. His story stems from the legacy his father left behind. “My father’s aviation career was short lived and centered around the flying he did during WWII,” says Hill. “Because he chose not to follow his star, (which means) to remain in the Air Force and continue flying, I was determined to follow mine and flew every chance I got.” Seeing what his father didn’t do ultimately inspired Hill to take his interest in aviation and turn it into a full-blown and impressive career filled with twists, turns, and even a near-death encounter.

ATM: Memoirs are, by definition, an incredibly close look at one’s life. What made you comfortable sharing such personal experiences?

W.G. HILL: Among the reasons I chose to share my life’s story (at least up to this point), is that I hoped folks could benefit from my many mistakes and foibles. It also allowed me to recap that which had occurred over the years and reminisce.

ATM: How did you go about compiling your life story? Was it pieced together from physical mementos and friends’ testimonies, solely your memory, or both?

WH: I relied on my pilot log book for most of my recollections. Such things as the date, aircraft type, conditions of flight, as well as circumstances surrounding each flight. The log book entries usually triggered memories associated with each flight around which, for the most part, the book is built.

ATM: What are your impressions of aviation culture here in Albuquerque?

WH: It seems to parallel that of aviation in general, and of course Moriarty has some

ON RIDING THE WIND

of the best soaring (glider flying) conditions to be found anywhere.

ATM: How has flying changed since your first solo flight over sixty years ago?

WH: Since my start as a pilot in the early sixties, the advances in aviation have been exponential. Unfortunately, automation has reduced the pilot’s job to that of a system manager. The pilot creates input to the Flight Management System which in turn runs the autopilot which is flying the aircraft. Stick and rudder skills...basic pilot stuff has atrophied over the years.

ATM: Do you have any tips for people looking to make a name for themselves in the world of aviation?

WH: For kids interested in aviation, get involved in the STEM programs. Do well in school and remember the sky is not the limit, but an achievable goal for which one must strive.

ATM: Tell me about your favorite plane you’ve ever flown.

WH: In all fairness to the many airframes in which I’ve found myself over the years, I feel I would be slighting them if I said one was my favorite. Having said that, the

EMB-120 airliner in which I flew over five thousand hours would top the list of aircraft with engines with the LearJet 31 as a close second. As for gliders, my trusty Discus 2b in which I’ve flown over three thousand hours would be my first choice.

ATM: In 2017, you had a near-death incident on a flight. Before you made a swift recovery in the air, what was going through your mind in the cockpit?

WH: During the course of the upset, the thought that flashed through my mind was “What the heck just happened?” During the course of the recovery, which took a fraction of a second, it occurred to me that I had snap-rolled the NXT. My next thought revolved around getting the aircraft back on the ground.

ATM: Whenever you’re taking commercial flights, do you ever think “Hey, I could definitely make this trip with less turbulence”?

WH: Nah. Bumps are bumps except where it would be obvious that a slight course change might make things smoother.

W.G. Hill 332 pages $11.99

COURTESY PHOTOS

ART SCHOOL ADVENTURES

TAKE CREEK, FOR EXAMPLE

Chris Rugeley

7.13 Books

192 pages $19.99

Author Chris Rugeley takes pages out of the ‘Great Adventure Novelist’s’ handbook for his riveting debut. Our name-unknown protagonist is finishing his last year of art school, and he serves as the reader’s eyes throughout a series of intense plot points injected with hilarity. Rugeley, a former photographer himself, sees parallels between that art and the art of writing, which he took into consideration for this novel: “What interests me are the many questions posed by photography, most of which aren’t all that apparent, at least not at first glance. What are photographs of exactly? What do they document for us in our lives? Is a photograph a proof or a truth of something? What can it mean, if anything at all? So many things about photography seem so self-evident, only to vanish when you peel back the veil.”

ATM: What went into the decision to have your protagonist go unnamed?

CHRIS RUGELEY: As it happened, there were multiple times throughout the writing process where I added a name and then quickly pulled it back. I guess I came to like how the character rendered without a name, as someone a bit more impressionistic and open-ended.

ATM: Have you read “The Secret History” by Donna Tartt, and if so, how has her writing influenced your own (if at all)?

CR: I love “The Secret History.” I think it’s a kaleidoscopic, masterful novel. I have a deep and abiding admiration for Tartt’s work, which I find to be sophisticated and compulsively readable. I don’t know if I can articulate exactly how her writing has influenced my own writing, but I can definitely say that it has.

ATM: Your writing feels very organic, like it just flowed out of your pen, so to speak. Would you say that assessment is accurate?

CR: Thank you. Sometimes, that’s the case, but usually it’s the end result of a tremendous amount of work. For me, writing is all about the sentences, the shape of the paragraphs on the page.

ATM: This book is wickedly funny. Have you always found a way to inject humor into your life and work?

CR: Thank you for saying that. I’ve always been drawn to humor, both in my personal life and in my work. I try not to take myself too seriously with either. Laughter in the dark is usually good for your guts.

ATM: Do you have any advice for those looking to write creatively for the first time?

CR: I think it’s really important to be patient, believe in yourself, and enjoy the fun of the writing, no matter where it goes. I don’t think there’s any one preferable approach, though, and I wouldn’t trust anyone who tells you there is.

ATM: You split time between

California and Angel Fire—what aspects in the book reflect those two locales?

CR: I wrote this book in California, every page of it, but I’ve been in motion quite frequently over the last couple years. New Mexico has been a reference for a long time, too. It’s been popping up in my landscape for years. There’s a scene in the novel where the main character gets a phone call from an editor in Albuquerque. Where did that come from? I have no idea, honestly. New Mexico just does that. It has a very particular kind of resonance. It wells up. Then it gets under your skin.

ATM: Right now, you’re in the thick of writing your second novel. Can you give us a sneak peak into your process and maybe subject matter?

CR: It’s a very different kind of book from “Take Creek,” something I’ve been working on for quite a few years. It concerns a series of murders set in and around San Francisco, involving a washed-up philosopher, his seemingly perfect family, a would-be physics cult, and the English artist David Hockney.

COURTESY PHOTOS

MAKING CONNECTIONS

A SILENT COMMUNITY

If you’ve been to a concert that has a dance floor, you’ve probably seen Brandon Kennedy. He is typically one of the first on the floor, and he dances with a joyful abandon that lifts the energy of the entire room. He is one of Albuquerque’s instigators of joy—those folks who elevate the mood of the crowd and create a temporary community by their un-selfconscious and energetic response to the music. Now, Kennedy has built a more permanent community with a radio transmitter and 100-plus headphones: the Headphone Dance Party (HDP).

Growing up in California, Kennedy traveled around the West as a kid in the schoolbus renovated by his hippie mom. He spent summers based in Gallup, following his dad, a trader who supplied the National Park Service with Native American arts and crafts, from one beautiful place to another. Ultimately, Brandon opted for the more settled life in Gallup, and after finishing high school, he joined the navy. He eventually made his way to Albuquerque and ultimately settled into a career as a pediatrics nurse. Over time, Kennedy built a loose community of friends around musical events. “I could go out somewhere, and I’d know that somebody [I know] would be there,” he says. “Globalquerque, Sister Bar for the Flashback ’80s Night. I would go there, and I would be like, ‘Oh, there’s my people.’ ”

Enter: the pandemic. “We were all freaking out, suddenly cut off from our social ties,” says Kennedy. “So, hey, I’m going to text a dozen people. We’re going to wear a mask. We’re going to be in my driveway. I’m going to pull out some speakers and start dancing, hanging out, and people really appreciated it.”

Remembering an HDP at Globalquerque a few years back, Kennedy decided to purchase some headphones and a transmitter. “This is all during the pandemic. People weren’t working, and I was, and I had money. I was stressed out, but I was

A recent Headphone Dance Party at Netherwood park shows off ABQ’s version of this national craze: people silently dancing and enjoying the music in sync through headphones.

also ‘How can I help?’ ” says Kennedy. “This is a major lesson from the headphone dance party: Helping others helps you. We all know this. Whatever I put out there, I get back in spades.”

Kennedy threw the first HDP in Hidden Park. He recalls that there and in subsequent parties, he would knock on neighbors’ doors and ask permission to run a power cord out to his transmitter in the park. (He now has a generator.) The parties got a boost from the collaboration of Ken Cornell, the godfather of the local Goth scene, and his friend Pepe, who had been doing virtual dance parties. Kennedy invited Cornell to come DJ live, and a series of Dark in the Park events grew the scene.

Kennedy notes that people have consistently asked him, “How can I help?” Two people in particular, David Hess and Jeffrey Twohig, have helped set up and break

down the rig at just about every event. Another way that people help is by adding to the donation jar. (HDPs are free. Donations optional.) The funds are first used to pay the occasional live DJ, and the rest—to date about $22,000—is donated to a designated nonprofit.

Participants get a headphone that has three music streams thay can choose from. Streamers, hula hoops, chalk, bubbles, glow bracelets, and more are available to play with. It’s playtime for all ages. “People come up to me: ‘I needed that.’ For some people, it’s very serious medicine,” says Kennedy. “I’m [thinking], ‘Oh, OK, all the work, worth it. Good.’ ”

Kennedy sends out email alerts with details about the upcoming HDP. You can get on the list by emailing him at brandon@KUNM.org (he’s a Freeform DJ there), or you can get the info on the Headphone Dance Party Facebook page.

SHARED LESSONS

Singer/songwriter, coffee roaster, and guitar fixer Jimmy Deveney has weathered some difficult times, and his music reflects lessons learned and survivor insights that offer a hand toward the light. His latest album, “High Desert Soul,” which releases on September 29 (vinyl and digital), delivers those indie rock goods with wit, wisdom, frank observation, and genuine honky-tonk soulfulness.

The Albuquerque native got his musical start early, with piano lessons at age 8 before switching to the sax at age 10. “When I was 12, I got a guitar, and it was all over. That’s all I wanted to do,” says Deveney. In his teens, he started writing songs and playing in cowpunk and punk rock bands such as Booty, Gaceystick, the T-lords, the Helltones, and the Jonny Cats. He could sing—perhaps a genetic gift from

his mom—but focused only on guitar, until one day when the singer didn’t show at rehearsal. He filled in for him, and the band decided he was its singer. He’s been singing in a warm, expressive baritone ever since.

By his late teens, though, he was drinking heavily, and he ended up “going down the rabbit hole of other drugs and landed on heroin and then spent four years—’95 to ’99—addicted to that,” says Deveney. “I had gone to treatment in-state a couple times, but it hadn’t stuck.” He realized he needed to go somewhere far away and really commit to it. In 1999, he moved to Mississippi for long-term treatment, and it stuck. He tries to stay tethered to a recovery community of some sort, be it 12-step program or a Buddhist practice. Service is a central element in the ongoing project of recovery. “That’s where I’m useful,” he adds. “Other than music and fixing

guitars, talking to people about getting sober—I can do that. That always keeps me grounded and grateful.”

With the treatment program completed, Deveney got a job managing a music store in Jackson, Mississippi, and he began reestablishing his life. After a couple of years, he realized that music was what he wanted to pursue. Having seen some terrific acts out of Austin at the Dingo Bar in his Albuquerque days, Deveney decided to head there, got himself an apartment and a job at a music store on his scouting trip, and made the move. At the music store, he “peeked over the shoulder ”of the guitar repair guy and picked up a skill. Meanwhile, he was finding success with his music projects, recording and touring with the bands Horse Opera and Palomino Shakedown and producing music for other bands.

In 2018, Deveney moved back to Albuquerque to help care for his aging parents. He appreciates the musical diversity the city offers—quite different from the roots focus in Austin—and he says he’s been happy to drop the Austin cliquishness and rub shoulders on gigs with bands quite different from his. Since then, he has recorded three excellent albums: “Lessons the Hard Way” (2018), perhaps the most ambitious (strings and horns), recorded at home (aka Casa Negra Studio) and in Austin; “Whatever Gets Us Through” (2021), recorded at Casa Negra during the pandemic, with some material recorded at Empty House Studio; and the latest, “High Desert Soul,” recorded at Empty House Studio. The material on each comes straight from Deveney’s life experience, and it is delivered with conviction.

The album release party is at Juno Brewery, September 29, with his band, Hold Fast Union: Charlie Elmore (guitar and vocal), Ken Easton (keyboards), Jeff Wilson (bass), and Matthew Tobias (drums). Check out jimmydeveney.com; connect via jimmy@jimmydeveney.com. You’ll find links to social media, streaming services, and Percolator Guitar Repair at linktr.ee/Jimmy.deveney.

Jimmy Deveney found through his life that music heals.

FOOD FIT FOR ROYALTY

Golden Crown Panaderia has built a loyal following serving up savory pastries and pizzas, but the Old Town favorite has sweet offerings, too, like giant waffle cones filled with lavender and biscochito ice cream (p. 146).

PHOTO BY DON JAMES/ATM

PIZZA, PASTRIES, PANADERIA

Pratt Morales proudly states that he has a “baker’s body.”

It’s not what you might think.

A vibrant 85 years old, the founder of Golden Crown Panaderia rises at 2 a.m. to begin each day at the popular neighborhood bakery, which opened in 1972. It’s there that Morales has built a foundation of functional strength by hauling 80-pound bags of flour and kneading and rolling dough. It’s a labor of love, and Morales is proud to flex his well-earned muscle upon request — or without prompt. The New Mexican baker is quite confident that he’ll live to see his 100th birthday and that’s because the work, if you can

Eats

call it that, keeps him young.

“Being a baker, there’s no time to sleep,” Morales says. “It started at 2 a.m. because it takes three hours to make a loaf of bread. It also started because I only sleep four hours. I’ve been doing that for the past 50-some years.

“I can’t recommend it to anybody. Don’t do it. But in my case, it started to be essential. I conditioned my mind and my body to do exactly that. Now, 50-some years later I can’t break it. I don’t want to break it. I’m ready to go to bed and sleep four hours and get it out of the way because I want to come back. When I go to bed, I’m excited about what I’m going to

do tomorrow morning.”

Golden Crown has received more than its fair share of national accolades — one can see many of them mounted on the walls inside — but at its heart it’s still a neighborhood bakery. Morales, who lives in a house directly next door to his business, embodies this ideal.

“Neighborhood baking can be whatever you want it to be,” Morales says. “When I became a baker, I was trying to decide what kind of baker I want to be. What’s my specialty? … I said I’m gonna be a New Mexican baker … We promote New Mexico, we follow recipes that New Mexico has along with ones that we have

This family-owned spot is a neighborhood bakery for all.

PHOTOS BY DON JAMES/ATM

WELL CONNECTED

An appearance on Guy Fieri’s “Diners, Drive-Ins and Dives” in 2013 took Golden Crown to a new level of popularity. During that episode, Fieri tried the bakery’s famed turkeyshaped bread, which remains a Thanksgiving staple.

TECH SAVVY

The Cookie ATM is already having a big impact at Golden Crown, but soon it will have a partner: A hologram machine featuring greetings and instructions from Pratt and Christopher Morales.

DIFFERENT KIND OF DOUGH

Pratt Morales didn’t begin his professional career as a baker. An Air Force major with a degree in accounting, he initially had designs on being a CPA before electing to pursue his true passion.

TOO COOL

Golden Crown’s outdoor patio, an ideal spot to relax and eat, will be getting an upgrade to a motionsensor activated cooling system in the near future.

BREAD ARTIST, AUTHOR TO BE

Pratt is currently working on a book about himself and his son. The working title: ‘My Son Does Not Have to Leave Home to Be Creative.’

Pratt Morales and his son Christopher run this beloved metro staple.

GOLDEN CROWN PANADERIA

1103 Mountain Rd NW (505) 243-2424

goldencrown.biz

created.”

At Golden Crown, that means green chile bread, biscochitos (the state cookie) in multiple flavors and bakery-style pizza on three types of specialty dough. It means empanadas, sandwiches on homemade bread, salads, smoothies, milkshakes, and an assortment of other pastries and delights. Moreover, new items are constantly in the works at Golden Crown. For example, Pratt’s son, Christopher, recently developed nine flavors of ice cream — including the likes of lavender, salted caramel, wild strawberry, and biscochito — to add to the menu.

“(When) you have passion for your work, then you become very creative,” Morales says. “Being here for as long as we have, the subject is limitless. We’ve taken the neighborhood bakery to a whole different level, which is fun to do.”

In some ways, Golden Crown is a study in contrasts. On the other side of the counter, old-fashioned heavy-duty equipment — some nearly a century old — is utilized to produce the bakery’s plethora of delicious goods. The owners don’t eschew technology, however. One only needs to get to the front door to see the famed Cookie ATM, a high-tech

vending machine that supplies customers with their daily dose of baked goods even when Golden Crown is outside of business hours. That too, is the brainchild of the son, who Pratt says keeps the business up to date when it comes to all things technology related.

“To be competitive in the current environment and to run a business, you’ve got to be high tech,” Pratt says. “You’ve got to use the technology available (and) still work with my hands, still from scratch.”

Pratt emphasizes that the synergy between father and son is integral to the bakery’s ongoing success.

“I am what I am because of my son,” he says. “After all these years that we’ve been doing this, we’re working for his career and his future also. We do it using my knowledge and my background with his ideas, and he’s got a lot of beautiful ideas. We do it (together).”

Pratt loves the Rosemont neighborhood where Golden Crown resides, and that affection is reciprocated in spades. In addition to supporting his business, Pratt says that customers chip in elsewhere, whether that’s odd jobs at the bakery or simply helping with his yard work next door when business gets hectic. They’re

just as invested as he is.

“I’m as happy as I can be,” Pratt says. “I’m 85 years old. My world is so innovative. I never get tired. I’m just going from one thing to another. It’s nice to be accepted by New Mexico with our bakery and be a landmark in Albuquerque.”

—TRISTEN CRITCHFIELD

FEATURED DISHES

BISCHOCHITOS: $0.95; $7.95-$8.95 PER DOZEN

Traditional Chocolate, Blue Corn, Cappuccino

ORIGINAL NEW MEXICO GREEN CHILE BREAD $12.95

Featured on the Food Network

COFFEE MILKSHAKE: $7.05 (MEDIUM); $8.95 (LARGE)

Worlds Best Coffee Milkshake - shots of espresso, decadent chocolate sauce and vanilla ice cream blended for a refreshing way to perk up your day

ICE CREAM: SUGAR CONE $3.79, WAFFLE CONE $5.29

Vanilla, Cotton Candy, Lavender, Pumpkin Spice, Salted Caramel, Wild Strawberry, Apple Cider, Maple Praline

NEW MEXICAN PIZZA (PRICES VARY BY TOPPINGS AND SIZE)

Choose from three types of crusts: green chile, blue corn, peasant

Eats, Etc.

Long before they opened their Rio Rancho-based restaurant in 2019, James and Megan Garrigan always cooked for their kids.

That, in part, was how Lily and Liam Bistro — the middle names of the owners’ son and daughter — was born.

“A big part of them growing up was us cooking together,” James says. “It was really two different kinds of food that we would make with them. Lily would always eat fruits and vegetables and fancy, pretty stuff. Liam was always the meat and potatoes kind of eater. The concept came from that, a balance of both worlds — fancy and meat and potatoes.”

The establishment, which offers breakfast and lunch all day, recently updated its hours for the fall season and is open every day from 7 a.m. to 5 p.m. With each dish, James attempts to adhere to the restaurant slogan of “Clean, Rich, Creative.”

“We really strive on making everything from scratch, using accurate portions. We’re not just filling up the plate full of

stuff,” he says. “We make everything everyday, so the rotation on it is the freshest that we can get.”

The menu includes favorites like the NM Baby, an award-winning creation based on the German-style pancake, only filled with short rib, muenster, green chile, caramelized onions, and avocado. There’s also two versions of French toast, Lily’s Eggs Mimosa (which James calls “a deconstructed tuna salad”) and the Croque Madame and Croque Monsieur — fancier takes on a grilled ham-and-cheese sandwich.

“Our menu here at the bistro is very unique and there are really no dishes that are common,” James said. “Everything has a creative, modern plating to it.”

It’s a product of approximately a quarter century of working in the restaurant industry as well as an overall passion for food in general.

“I think it’s just things that (we) acquired along the way that the kids like to eat or (we) would start making,” Megan

says. “Our own personal history and preferences.”

Combine the unique approach to cooking with a modern-yet-cozy dining environment, and Lily and Liam Bistro becomes a place where it’s easy to connect.

“It’s fun for people from the community to come together at the bistro,” Megan says. “You see people that you know, that you haven’t seen in a while. Tables will meet other tables really easily because they’re all talking about the food. It’s a very close, friendly atmosphere.”

—TRISTEN CRITCHFIELD

PHOTO BY DON JAMES/ATM

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

It’s all local at Lily and Liam, such as the NM Baby, a Dutch pancake with a green chile twist.

Saggio’s roots go back to the Bronx, New York, where brothers Tony, Nick, and Frank Casale learned the tricks of the trade at a popular slice shop in the area.

They fell in love with the pizza business, and that, in turn, led to them opening Saggio’s at a location near the University of New Mexico in 1977. In the four-plus decades since, it has become an institution, expanding in size and adding a variety of unique decor to the interior.

“It became a very fun, eclectic, unique Italian restaurant that resonated with the students in the University area,” says a Saggio’s spokesperson.

Pizza, of course, is how Saggio’s made its name. The establishment features 12 specialty pies on the menu ranging from Spinach Alfredo to Thai Chicken to Margherita, but it should come as no surprise that a New Mexico staple — pepperoni and green chile — is typically the top seller. The crust is what makes the pizza stand out. The dough is slowly fermented for an average of 48 hours before being used, which creates a complex flavor and a good rise.

“We’ve always been focused on the crust and taken the philosophy that the most important aspect of a good pizza is that solid foundation of having a well-rounded, flavorful crust,” says the spokesperson.

The menu ranges well beyond pizza, with a variety of pastas, salads, calzones, and sandwiches available to order. Over the past 15 years, Saggio’s pasta has been just as popular as its pizza, especially the Penne Green Chile Chicken, which features grilled chicken breast simmered in a green chile chicken cream sauce over a bed of penne pasta. House-made cheesecake or tiramisu provide a sweet treat at the end of a meal.

Saggio’s has continued to grow in recent years, opening an Uptown location at Coronado Mall in 2021. The food is the same, but the atmosphere offers a more modern take on the original spot. Regardless of where you choose to dine, Saggio’s relationship with its customers is one of comfort.

“The family that started Saggio’s, the philosophy they took is that their restaurant is an extension of their home,” says

the spokesperson. “We just take a lot of pride in making people happy with our food. Every person that walks through the door, we try to treat them like family.”

—TRISTEN CRITCHFIELD

SAGGIO’S

107 Cornell Dr SE plus one other metro location (505) 255-5454 unmsaggios.com

Before sushi became trendy in the Duke City, there was Sushi King.

“I want to say that Sushi King was one of the first sushi restaurants, if not the first (in Albuquerque),” says Owner/Director of Operations Robert Punya, who took over the establishment his mom, Kathy, founded in 2004.

It seems difficult to remember a time when sushi wasn’t a popular dinner date choice with multiple options available throughout the city, but some two decades ago, that was the case. Introducing the masses to the concept was even a little bit tricky, especially to those who might have been skeptical of eating raw fish.

“(We offered) a lot of deep fried rolls, kind of more cooked rolls for people who didn’t know what sushi was,” Punya says. “I think it was so new to Albuquerque at the time that (my mom) was like, ‘We need to make sure we have a lot of cooked shrimp rolls, cooked green chile rolls, crab rolls that are fully cooked.’

“Sushi King isn’t much of a raw-fish type place. We do have a lot of raw-fish options, but not like some of the sushi restaurants popping up now where every roll has raw fish on top.”

Sushi King also claims to be the pioneer of the now-ubiquitous New Mexico Roll, which features deep fried green chile, cucumber, and avocado. That particular item still ranks high among the crowd favorites at the establishment, second in popularity only to the Lady in Red, which is a roll with green chile tempura, cucumber, and avocado inside and topped with crab and special sauce.

No matter what your taste preference might be, you won’t leave Sushi King feeling hungry.

“I think big rolls was our motto,” Punya says. “We have big, big sushi rolls — bigger than average. Our rolls are very filling.”

Once upon a time, Sushi King had multiple restaurants in the Duke City. Today, it operates exclusively from its Westside location on Coors. As one of Albuquerque’s sushi pioneers, it provides a feeling of comfortable familiarity — though Punya promises that a revamped menu is on the horizon.

“People who come in, they know what they’re getting,” he says. “It’s kind of like when you go to your favorite bar and the bartender knows your drink, that’s kind of how we are.”

—TRISTEN CRITCHFIELD

SUSHI KING

9421 Coors Blvd NW (505) 890-6200

sushikingabq.com

PHOTO BY DON JAMES/ATM

PHOTO BY DON JAMES/ATM

ALIEN BRAIN HEMORRHAGE

As soon as you walk into Alien Brewpub, you’re immediately transported into a galactic bar that offers drinks just as out-of-this-world as the decor. Every drink on the menu is cosmically themed, but the Alien Brain Hemorrhage is definitely one of the more unique offerings. Made with Peach Schnapps, Bailey’s Irish Cream, Blue Curaçao, and grenadine, this layered shot really does look like alien brains: hemorrhaged. “It has an appearance wow factor for sure,” says General Manager Rev Zirwas. “The Alien Brain Hemorrhage is very sweet, and because it’s layered, it’s not a sipper—I always recommend people take it as a shot.” Besides its unusual presentation, this drink boasts an uncommon flavor profile. “I would almost call it like a fruity pebble-y kind of taste because of the way the fruit flavors of the schnapps, Blue Curaçao, and grenadine mix with the Bailey’s,” says Ziwas. —ET

Alien Brain Hemorrhage, $7

Alien Brewpub

6601 Uptown Blvd NE

(505) 884-1116

abqbrewpub.com

SPIRIT SPOTLIGHT

Floral

Fruity

PHOTO BY DON JAMES/ATM

for Success with

As a child, Mark Goodman sat in his grandmothers’ kitchens, watching and listening as they cooked. His favorite TV shows back then were “The Galloping Gourmet” hosted by Graham Kerr and “The French Chef” with Julia Child. As a teen, he experimented with such exotic dishes as sausage banana loaf en croute, which was an “epic fail” that he took as a challenge to keep learning.

“I had this idea in the back of my mind, Wouldn’t it be cool to go to cooking school and become a chef?” he says.

But Goodman pursued a higher calling, becoming an Episcopal priest and ultimately serving as dean of St. John’s Cathedral in Albuquerque for 10 years and now as priest in charge at the Church of the Holy Mount in Ruidoso.

He admits to indulging a whim during a seminary summer break, working as a restaurant prep cook. “I learned so much, but I have never worked so hard in my whole life as I did that summer, so that did away with my dream of becoming a chef!” he says.

These days, Goodman’s activities include serving as president of the Albuquerque Rotary Club and education outreach director for the Albuquerque Astronomical Society. He also is board chairman for the New Mexico Chapter of the Alzheimer’s Association, which holds special meaning because his mother, paternal grandmother and an aunt all experienced some form of dementia.

In addition to its support groups and educational programs, Goodman says he found the Alzheimer’s Association’s Healthy Brain Initiative to be particularly exciting. Tailored for Indigenous communities, the initiative aims to build relationships and trust, and show how healthy lifestyle changes including diet, exercise, cessation of smoking, and limiting alcohol consumption can delay progression of the disease. “This has meant a lot to me because of the work I’ve done over the years with the Navajo churches,” he says.

Goodman says he learned a lot about building relationships early on, and those lessons involved food and hospitality. “It doesn’t have to be elaborate or fancy. It just has to be genuine,” he says. “At one Navajo church we used to have community dinners with hamburgers, hotdogs, potato salad, beans, while sitting at tables under the Chinese elm trees. And that was deeply meaningful.”

As a seminarian, Goodman took a year off to work as a student chaplain at an Episcopal church in Florence, Italy. He recalls the friendships made during weekly dinners he prepared for American college students in study-abroad programs.

He also remembers a special evening

with a visiting group of singers who invited him for dinner. “This tenor from the group made pasta carbonara sort of freehand,” Goodman says. “I had never had pasta carbonara, and again, it was just that moment of hospitality, a lovely evening with amazing people and wonderful food.”

Pasta carbonara, by the way, has become the Goodman family’s signature dish, he says, with his wife, Dawn, and adult children, Alexandra and James, each doing their own variations. During a recent summer vacation, the first meal they made together was pasta carbonara.

“I think what’s important is being willing to put yourself into your food in this offering for people seated around your table—whether it’s a baloney sandwich or beef Bourguignon,” he says. “That translates into my work as a priest at the church and what I continue to do. That translates into the hospitality we offer at the Alzheimer’s Association with the educational programs and especially the support groups. Our volunteers put themselves into what they offer, and people respond to that.”

—Lisa Ocker

PHOTOS BY DON JAMES/ATM

Mark Goodman

Chairman of the Board

Alzheimer’s Association, New Mexico Chapter

Ingredients

1 pound spaghetti

5 slices bacon (or pancetta)

2 Tablespoons unfiltered extra-virgin olive oil

1 medium or ½ large yellow onion

1 Cup dry white wine (Pinot Grigio recommended)

5 eggs

2/3 Cup grated Parmigiano cheese

2/3 Cup grated Romano cheese

Small handful finely chopped Italian parsley

Freshly ground black pepper to taste

Directions

Fill large pasta pot about ¾ full of cold water. Place on burner to boil. Chop bacon into small pieces, but not too small since they should provide a nice texture in sauce. Dice onion.

In large sauté pan, add olive oil and heat until shimmering. Add onion and cook until translucent. Add bacon and continue cooking until bacon is cooked and slightly crisp. (Note: Take care that onion does not burn or it will impart a bitter taste to sauce). Once bacon is cooked, add white wine and reduce by 2/3. Remove pan from heat and cool until comfortable to touch.

While onion/bacon combination is cooling, add eggs to mixing bowl that’s large enough to accommodate pasta and sauce. Whisk eggs. Add cheeses and stir to combine. Add parsley and rough-ground black pepper. Stir to combine.

Once bacon/onion mixture is cool, add to egg mixture. (Note: Bacon/onion mixture must be cool to touch; otherwise it will scramble egg mixture).

Once water is at a vigorous boil, add pasta. Cook until al dente (about 11 minutes). Drain cooked pasta and add directly to sauce in bowl. Use tongs and a large spoon to toss spaghetti in sauce, coating completely. Heat from pasta will cook eggs in the sauce. Serve immediately.

Mark Goodman’s Pasta Carbonara

BITES

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

POLICY:

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

CORRECTIONS:

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

TWO CRANES BISTRO + BREW $$

901 Rio Grande Blvd NW 190 & 192 Ste A (505) 295-3970, twocranesnm.com

Comfort food with a high-end twist is all the rage at this spot, where you’ll find enticing dishes like Chorizo Rellenos wrapped like egg rolls and grilled salmon with a Michelin Star-level presentation.

TWO FOOLS TAVERN $$

3211 Central Ave NE

(505) 265-7447, 2foolstavern.com

Dubliner or not, there’s soul-warming Irish fare to be found at this authentic Irish eatery. Two Fools Tavern is known to have good food, drink and conversation. Its atmosphere earns an A plus for feeling just like a traditional Irish pub, and its food most definitely does not fall short. If Irish classics like Scottish Eggs and Guinness Beef Boxty don’t do it for you, the 300 brands of whiskey will certainly make you feel like you’re right in Dublin.

THE 377 BREWERY $$

2027 Yale Blvd SE

(505) 916-0331, the377brewery.com

Check out the funky metal and wood sign of The 377 Brewery. This warehouse-style structure is a little off-the-beaten path but they’ve got multiple creative drinks and meaty entrees just an order away. Along with burgers, nachos and burritos, the Fish and Chips have been labeled as the best in the city.

FIVE STAR BURGERS $

5901 Wyoming Blvd. NE (505) 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. Hand-formed 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 (505) 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 $$

1830 San Pedro Dr. NE (505) 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.

ABUELITA’S NEW MEXICAN KITCHEN $

6083 Isleta Blvd. SW, (505) 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.

ALBUQUERQUE CITY LIMITS $$

3211 Coors Blvd SW Ste F4 (505) 873-8959, abqcitylimits.com

This dive aims to provide food that makes you feel at home. Dishes like made-from-scratch meatloaf with creamy mashed potatoes and savory brown gravy, homemade salsa, or a fan favorite—natillas—bear uncanny resemblances to the dishes mom used to make.

AJIACO COLOMBIAN BISTRO $$

3216 Silver Ave. SE

(505) 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.

ALQUDS MEDITERRANEAN

GRILL & GROCERY $

5555 Montgomery Blvd. NE, (505) 888-2921

Owner Mohamad Abdel Jalil and his sons run this allin-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.

AL’S BIG DIPPER $

501 Copper Ave. NW

(505) 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.

ALDO’S NEW YORK STYLE PIZZERIA $

1690 Pat D’Arco Hwy., Unit E plus 1 other metro location

(505) 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, (505) 8964555

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 $

585 Osuna Rd. NE plus 2 other metro locations (505) 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.

AMERASIA-SUMO SUSHI $

800 3rd St. NW

(505) 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 (505) 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

JUST LIKE NONNA USED TO MAKE

Torta della Nonna, which translates to “Grandmother’s Cake,” is a traditional Tuscan cake that ranks as one of the classic Italian desserts that is now popular worldwide.

It only makes sense, then, that the dish would be part of the menu at Piatanzi, a restaurant created by Chef Pete Lukes, the former owner of Terra Bistro in Albuquerque’s North Valley. Piatanzi is known for Italian cuisine that brings the community together to dine and enjoy good company.

The Piantanzi version, called the Italian Grandmother Cake ($12), follows a similar blueprint to what has made the dessert a hit. That includes a flaky shortcrust pastry filled with lemon-almond custard and studded with pine nuts, making for an ideal combination of crumbly on the outside and creamy on the inside. The cake, like everything at the restaurant, is made using fresh, organic, and locally-sourced ingredients. In this case, the beauty — and delicious taste — of the Italian Grandmother Cake is in its simplicity.

—Tristen Critchfield

Piatanzi

1403 Girard Blvd NE

(505) 792-1700, piatanzi.com

degrees Fahrenheit. Local beer and wine compliment the pies perfectly.

ANNAPURNA’S WORLD VEGETARIAN CAFÉ $

5200 Eubank NE, Ste E7, plus 2 other metro locations (505) 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 worldclass, with options from virtually every continent.

ANNIE’S SOUP KITCHEN $

3107 Eubank Blvd. NE

(505) 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 (505) 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 CAFE $$$

424 Central Ave. SE (505) 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 (505) 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 (505) 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.

AZUMA SUSHI & TEPPAN $$

4701 San Mateo Blvd. NE plus 1 other metro location (505) 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.

BARELAS COFFEE HOUSE $

1502 4th St. SW, (505) 843-7577

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

BASIL LEAF

VIETNAMESE

RESTAURANT $$

1225 Eubank Blvd. NE (505) 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!

PHOTO BY DON JAMES/ATM

Italian Grandmother Cake, $12

BITES

BAWARCHI BIRYANI’S $

3305 Juan Tabo Blvd NE (505) 933-9889, bawarchinewmexico.com

Self-proclaimed foodie Irfan Khan started this traditional Indian dive as a tribute to his love for authentic Indian cuisine. Now, the spot boasts a long roster of happy customers who travel hours just for a taste of the aromatic dishes that grace Bawarchi Biryani’s menu (including the popular Chicken Dum Biryani).

BEN MICHAEL’S RESTAURANT $$

2404 Pueblo Bonito Ct. NW, (505) 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. (505) 869-2210

Since 1972, Benny’s has obliged countless stomachs with delicious New Mexican treats, which include redchile smothered enchiladas and deep-fried burritos. Don’t let the Benny Burger—a double-meat, doublecheese beauty—intimidate you. And, don’t forget to save room for that vanilla ice-cream shake.

BEST LEE’S $

2003 Southern Blvd SE #127

505-892-7887

Specializing in American-Chinese and Cantonese

Chinese cuisine, Best Lee’s has over 100 items on the menu. From fried rice to chicken dishes and everything in between. You can select your level of heat ranging from a little hot, all the way to extra hot, or for those not a fan of the heat, no spice. Popular items include General Tso’s Chicken, sweet and sour shrimp, and Mongolian Beef. Best Lee’s is a reliable choice for delicious simple Chinese food accompanied by friendly service.

BIG MIKE’S BURGERS AND MORE $$

19388 NM-314

(505) 864-7918, bigmikesburgersandmore. com

The hand-pressed and specially seasoned burgers are the star of the show at this Belen staple. Big Mike’s uses locally sourced ingredients to bring you the best mouth-watering burgers and monster sandwiches.

BLACK MESA COFFEE COMPANY $

Albuquerque International Sunport 220 Sunport Blvd. SE, (505) 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-toorder 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 gluten-free.

BLADES’ BISTRO $$$

221 NM Hwy. 165, Ste L, Placitas (505) 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 (505) 883-7615, lotaburger.com

Blake’s became an Albuquerque establishment more than 70 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.

BOSQUE BREWING CO. $

106 Girard Blvd. SE, B, plus 2 other locations (505) 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.

BUDAI GOURMET CHINESE $$

6300 San Mateo Blvd. NE, Ste. H-1 (505) 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.

BURGER BOY $

12023 New Mexico 14, (505) 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, (505) 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 (505) 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.

CAFE 6855 $$

6855 4th St. NW (505) 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 (505) 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.

CAFE ISTANBUL $$

1410 Wyoming Blvd NE Ste F (505) 294-9900

Mediterranean delights abound at Cafe Istanbul—don’t be fooled by the name, as this restaurant is known for its wide array of European eats (including the fanfavorite baklava topped with crushed pistachios).

CAFÉ LUSH $

700 Tijeras Ave. NW

(505) 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.

CAKE FETISH $

2665 Louisiana Blvd. NE

(505) 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 (505) 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 $$

1 Central Ave. NW

(505) 639-5214, canvas-artistry.com

Specializing in international street food with a local twist, expect seasonally rotating artsy fare made with

YES, ICE CREAM AND OLIVE OIL

When it comes to the selection of sundae cups at Pink Pony Soft Serve, The Italiano ($7) tends to stand out from the crowd.

That’s in large part because the blend of ingredients — vanilla soft serve made with real vanilla bean, roasted hazelnuts, olive oil, and Maldon Sea Salt — isn’t what one might find on a typical sundae. Chalk it up to the ingenuity of owner Beth Hommell, who comes from a chef’s background and learned how to utilize the fresh ingredients at her disposal in different ways while working in the Bay Area.

“I wanted to have a more savory item on the menu and something that would highlight the flavors of the local dairy (Rasband Dairy) that I use,” Hommell says.

People are understandably cautious about ordering the Italiano, but that usually gives way to curiosity.

“I’ve been able to convert a lot of people,” Hommell says. “It’s definitely one of the more popular items on the menu. The olive oil makes a really cool texture with the ice cream, kind of makes it even more creamy. It’s definitely a hit.”

“I have a chef’s background and used to do events and catering. I think just from my time in the Bay Area and being around really fresh ingredients and kind of keeping things more simple...I wanted to have a less sweet option on the menu and something that would bring out the vanilla bean soft serve.”

Tristen Critchfield

Pink Pony Soft Serve

2536 Alvarado Dr NE (772) 633-7775 pinkponysoftserve.com

local produce, daily and weekly specials, and art to boot. A great late-night spot with live spinning DJs featuring different genres each night.

CASA DE BENAVIDEZ $$

8032 4th St. NW, (505) 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.

CASA TACO $$

5801 Academy Rd. NE plus 1 other metro location (505) 821-8226, casa-taco.com

Both Casa Taco locations offer a window into owner James 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 $

230 6th St. SW, (505) 243-7070

Recognized on the Food Network’s “Diners, Drive-Ins & 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.

CENTRAL BODEGA $

3418 Central Ave SE (505) 433-5600

This European bistro features a marketplace with local products and great eats. Central Bodega spotlights good food, wine, and community with favorites like whipped feta with honey, black pepper, and Italian Eggs Benedict.

CENTRAL GRILL & COFFEE HOUSE $

2056 Central Ave. SW (505) 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 (505) 262-2253, cervantesabq.com

Old-world style meets traditional New Mexican fare at this family-owned restaurant. Go for the made-fromscratch chile rellenos, tamales, and carne adovada.

CESAR’S MEXICAN & GREEK $

5300 Lomas Blvd. NE (505) 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.

CHEBA HUT $

115 Harvard Dr. SE plus 1 other metro location (505) 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.

PHOTO BY DON JAMES/ATM

The Italiano, $7

BITES

CHEESE AND COFFEE $$

2679 Louisiana Blvd. NE plus 1 other metro location (505) 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.

CHELLO GRILL $

5010 Cutler Ave NE Ste A (505) 881-2299, chellogrill.com

Known for the varieties of kabobs, Chello Grill aims to introduce authentic Persian cuisine to Albuquerque. This restaurant offers different salads, sandwiches, and combinations of plates packed with immense flavor.

CHEZ AXEL $$$

6209 Montgomery Blvd. NE (505) 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.

CHILI HILLS $

5 NM-344, Edgewood, NM (505) 286-9202, chilihillsedgewood.com

Open for breakfast, lunch and dinner, Chili Hills is a comfort food haven. Owners Debbie and Wes are all about providing quality food and service at a fair price. From Huevos Rancheros to Chicken Fried steak they are serving up classic American and New Mexican eats.

CHOCGLITZ & CREAM $

10660 Unser Blvd. NW (505) 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).

CHRISTY MAE’S RESTAURANT $

1400 San Pedro Dr. NE (505) 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

(505) 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 $

5809 Juan Tabo Blvd. NE (505) 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.

COCINA AZUL $

4243 Montgomery Blvd. NE plus 2 other metro locations (505) 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.

CODA BAKERY $

230 Louisiana Blvd. SE, Ste C, (505) 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.

CORN MAIDEN $$$

1300 Tuyuna Trail, (505) 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 threecourse meals with sweet potato Granny Smith apple soup, lavender salted shrimp or the classic crème brulee.

THE COUNTY LINE BBQ $$

9600 Tramway Blvd. NE (505) 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 (505) 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

(505) 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.

CRAZY FISH SUSHI BAR AND RESTAURANT $$

3015 Central Ave. NE

(505) 232-3474, crazyfishabq.com

Tasty, fresh sushi and sashimi await you in this sleek Central Avenue restaurant, along with kitchen-made favorites such as tempura and crispy chicken.

THE CROWN ROOM $$$$

145 Louisiana Blvd. NE (505) 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 (505) 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

(505) 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.

DAMACIOS BAR & TAPAS $$

722 Central Ave SW

(505) 595-7383, damacios.com

Nestled downtown in a non-traditional eating space, Damacios uses its fun atmosphere and talented chefs to put a twist on classic Spanish tapas.

DEBAJO TAPAS Y VINO $$

1025 Lomas Blvd NW

(505) 503-8645, debajoabq.com

This Iberian-inspired restaurant serves modern-day eats and classic drinks, perfect for a special occasion or a relaxed night out. The chefs are passionate about providing guests with locally sourced ingredients and a farm-to-table experience.

DELICIAS CAFÉ $

6001 San Mateo Blvd. NE

(505) 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.

BITES

DG’S DELI $

1418 Dr Martin Luther King Jr Ave. NE

(505) 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

(505) 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

(505) 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.

DOG HOUSE DRIVE IN $

1216 Central Ave. SW, (505) 243-1019

An ABQ landmark since the 1940s, the eat-in-yourcar 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.

DON CHOCHE TACOS Y CERVEZA $

7319 4th St NW Unit 1 (505) 433-2242, donchochetacosycerveza. com

Starting as a food truck, Don Choche Tacos y Cerveza established residency in the Los Ranchos area in 2009. Tacos are the signature here and can be ordered with various fillings such as asada, barbacoa, fried shrimp, and green chile brisket, just to name a few. A trip to this classic Mexican eatery wouldn’t be complete without stopping at the salsa bar packed with interesting and delicious choices. Dine inside or on the renovated and shaded patio.

DONUT MART $

4501 Montgomery Blvd. NE plus 2 other metro location (505) 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, (505) 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 (505) 312-7257, dugganscoffeeshop.com

This breakfast and lunch spot serves up news-themed 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

(505) 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

(505) 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

(505) 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 $

6800 4th St. NW, (505) 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.

EL COTORRO $

111 Carlisle Blvd. NE

(505) 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.

EL PATIO DE ALBUQUERQUE $

142 Harvard Dr. SE plus 1 other metro location (505) 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 No. 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 (505) 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

(505) 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 ROI CAFE $$

616 Lomas Blvd NW Ste A (505) 401-9313, elroicafe.com

El Roi Cafe offers a blend of Native American and New Mexican cuisine aimed to pay tribute to owners’ favorites growing up. Diners will find various options, including mutton stew, Indian tacos, and fry-bread green chile cheeseburgers.

EL SABOR DE JUAREZ $

3527 Gibson Blvd. SE, (505) 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, (505) 877-8871, 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, (505) 293-6018

Opening 52 years ago, Eloy’s New Mexican Restaurant’s claim to fame is its consistent food and service, offering the same recipes that made it famous all those years ago. Try the No. 1 Eloy’s Deluxe Dinner, with a little bit of everything.

EMBERS STEAK & SEAFOOD $$$

11000 Broadway Blvd. SE

(505) 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

(505) 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.

BITES

FAN TANG $$

3523 Central Ave. NE

(505) 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.

FAREAST FUZION SUSHI BAR & LOUNGE $$

5901 Central Ave. NE, (505) 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 “HeartAttack”—a sushi roll with deep-fried spicy tuna, jalapeños, mushrooms, and cream cheese—is a good thing.

FARINA ALTO PIZZERIA & WINE BAR $$

10721 Montgomery Blvd. NE

(505) 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 (505) 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 (505) 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, (505) 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 & CANTINA $

4400 Carlisle Blvd. NE, (505) 881-0478

Fiesta’s Restaurant & Cantina has been family-owned 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 (505) 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 CAFE $$

8001 Menaul Blvd. NE plus 5 other metro locations

(505) 293-6911, flyingstarcafe.com

With menu options ranging from breakfast served all day to flavor-packed salads and sandwiches, handmade desserts to die for, and beautiful patio dining, Flying Star is the place to treat yourself to good vibes and great food.

FORK & FIG $$

6904 Menaul Blvd. NE, Ste C (505) 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?

FRANK’S FAMOUS CHICKEN AND WAFFLES $

400 Washington St. SE, (505) 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 (505) 433-5911, frenchish.com

Envisioned as a casual neighborhood restaurant, frenchish’s menu draws inspiration from an eclectic mix of French and Midwestern U.S. cuisines, with an active focus on clean, simple foods.

FRIENDS COFFEE & SANDWICH SHOP $

200 3rd St. NW

(505) 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 $

2400 Central Ave. SE

(505) 266-0550, frontierrestaurant.com

Famous for its legendary Frontier Rolls, hot-off-theiron 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.

FUN NOODLE BAR $

5317 Menaul Blvd NE, Albuquerque, NM 87110

The perfect place to go with family and friends to enjoy fresh Asian cuisine. Fun noodle bar provides you with an authentic and, well, fun experience. Fresh dumplings and hand-pulled noodles are a homerun.

GARCIA’S KITCHEN $

2924 San Mateo NE

plus 5 other metro locations (505) 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 $$

10031 Coors Blvd. NW plus 1 other metro location (505) 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.

GECKO’S BAR AND TAPAS $$

5801 Academy Rd. NE

(505) 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

(505) 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 $

921 San Pedro Dr. SE, (505) 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, cheese-only, no cheese at all, or plain pepperoni, you’re sure to find your pizza match.

GOLDEN CROWN PANADERIA $

1103 Mountain Rd. NW, (505) 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 sugar-free 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 (505) 361-2368, eatgrassburger.com

There’s a lot that sets the burger joint apart—including its community involvement, its vegan and gluten-free burger options, and its commitment to a no-corn syrup menu.

GREENSIDE CAFÉ $$$

12165 NM-14, Cedar Crest (505) 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, and a Monte Cristo sandwich with green chile.

THE GRILL ON SAN MATEO $

3300 San Mateo Blvd. NE, (505) 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 (505) 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.

GOBBLE THIS $$

308 San Felipe St NW (505) 975-3969, gobblethis.biz

A fusion of ingredients from El Salvador, Los Angeles, and New Mexico make up the recipes at Gobble This. Owner and chef Nestor Lopez goes out of his way to make the food and atmosphere like being at a friend or family member’s house for dinner.

GYROS MEDITERRANEAN $

106 Cornell Dr. SE, (505) 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, laid-back collegial atmosphere.

HANNAH & NATE’S MARKET CAFÉ $

4512 Corrales Rd, plus 1 other metro location (505) 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

(505) 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

505) 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.

HIGH POINT GRILL $$

9780 Coors Blvd. NW

(505) 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. Its 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

(505) 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

(505) 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

(505) 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.

BITES

HOT PINK THAI $$

2626 San Pedro Dr. NE, (505) 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.

HOT TAMALES $

1520 Rio Rancho Blvd. SE. Rio Rancho (505) 962-0123, hottamalesnmrestaurant.com

This Rio Rancho restaurant serves bona fide New Mexican with hand-blended red chile and fire-roasted green chile: Green Chile Stew Omelet, Hot Tamale Bowl, and Fajitas are just a few of the spicy dishes.

HUMBLE COFFEE COMPANY $

4200 Lomas Blvd NE

plus one other metro location (505) 289-9909, bakerad.com/humble

Humble prides itself on keeping it simple. Here you’ll find the most classic coffee drinks (ones that aren’t overly sweet) in an attempt to highlight the coffee bean itself. They use single-origin beans so customers can taste the difference between other beans. Both locations are perfect for sipping delicious coffee and gathering with friends.

HURRICANE’S CAFE $

4330 Lomas Blvd. NE, (505) 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.

IHATOV BREAD AND COFFEE $

3400 Central Ave SE (505) 539-5445

Bread and coffee are the foundation of this diverse bakery. IHATOV is whipping up approximately 20 types of bread inspired by different locations. Must-try items include the buttermilk biscuit and the croissants.

I SCREAM ICE CREAM $

2000 Carlisle Blvd. NE, (505) 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 (505) 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.

INDIAN PUEBLO KITCHEN $$$

2401 12th St. NW

(505) 724-3510, indianpueblo.org

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.

INDIGO CROW CAFÉ $$$

4515 Corrales Rd. (505) 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 (505) 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 (505) 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.

JAVA JOE’S $$

906 Park Ave. SW

(505) 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 (505) 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.

JINJA BAR AND BISTRO $$

8900 Holly Ave. NE, Ste. B (505) 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.

JINJA BAR & BISTRO WESTSIDE $$

5400 Sevilla Ave NW (505) 792-8776

Whether you’re looking for a good place to gather some friends for tasty drinks and appetizers or a laidback place to bring the family, Jinja has the atmosphere for you. You won’t find one specific menu theme at Jinja, with its blend of Chinese and Vietnamese which makes it easy for anyone to find something they like. Staples like potstickers, Kung Pao chicken, and wings with different sauces are all served up

JOE’S PASTA HOUSE $$

3201 Southern Blvd. SE

(505) 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.

JUNIPER STEAKHOUSE $$$

54 Jemez Canyon Dam Rd (505) 771-7145, santaanastar.com

Inside the Santa Ana Star Casino Hotel, Juniper Steakhouse offers a fine dining experience in an entertaining atmosphere. With popular options like the prime rib and filet mignon, diners can also opt for a seafood entree. The food is enticing; they also have a full bar with an extensive wine list and handcrafted seasonal cocktails.

KABAB HOUSE: AUTHENTIC PERSIAN CUISINE $

8104 Wyoming Blvd. NE, Ste. A (505) 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.

BY WAY OF BEIRUT

At Mata G Vegetarian Kitchen, it was basically a must to have a Lebanese Salad ($14) on the menu. Owners Gurubachan Khalsa and his wife Gurubachan Kaur Khalsa — Mata G herself — come from Lebanese heritage, so the dish is part of their daily routine.

“It’s uniquely different because we (have) our handmade, hand-formed baked kibbe cakes that go in it,” Gurubachan says. “Instead of doing something that’s fried, you have these beautiful cracked wheat and vegetable cutlets that go into the salad with our wonderful lemon-tahini dressing.”

The dressing is made with fresh lemon juice and imported Lebanese tahini (ground sesame seeds) and tops a salad that includes a generous amount of organic ingredients: radishes, cherry tomatoes, cucumbers, kalamata olives, sheep feta cheese, and the aforementioned kibbe.

Mata G means “honorable mother” in Sanskrit, and the restaurant adheres to that ethos by serving cuisine free of anything that ever had a mother — namely meat, fish, or eggs. The Lebanese Salad is no different, but it’s a meal that nonetheless has plenty of substance.

“People really love it,” Gurubachan says. “It’s a nice protein salad.” —Tristen Critchfield

Mata G Vegetarian Kitchen

116 Amherst Dr SE (505) 266-6374 mata-g.com

KAKTUS BREWING CO. $

471 S Hill Rd, Bernalillo (505) 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.

KAMIKAZE KITCHEN $$

3517 Wyoming Blvd NE Ste D (505) 900-8296, kamikazeabq.com

Kamikaze Kitchen blends Asian and Southwestern flavors to create a fusion of experimental “kombos,” appetizers, fries and desserts. Notoriously known for the Eggroll-arito and other creative dishes like wonton nachos you’re sure to find something innovative.

KAP’S COFFEE SHOP & DINER $

5801 Central Ave. NE

505) 232-9658, kapscoffeeshopanddiner.com

Serving the Duke City and hungry travelers since 1968, Kap’s is the place to go for a great meal. Enjoy a hearty plate of chicken fried steak or chicken fried chicken with an egg on top or some golden brown, griddlecooked flapjacks.

KATHY’S CARRY OUT $

823 Isleta Blvd. SW, (505) 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.

KATRINAH’S EAST MOUNTAIN GRILL $$

150 State Rd. 344 A (505) 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 $

3239 Girard Blvd. NE

(505) 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.

KITSUNE $

524 Romero St NW

(505) 977-2313

Kitsune transforms traditional Asian dishes into a fusion of flavors blended with New Mexico staples, American cuisine and more.

KOYAMA $$

Petroglyph Plaza, 8201 Golf Course Rd NW (505) 681-8869, koyamasushi.com

With over 40 different sushi rolls to choose from, including classics like the California Roll or the more ‘out there’ freshwater eel-forward Caterpillar Roll, the hearty servings over at this local Japanese mainstay keep sushi-lovers coming back time and again. For something to warm the soul, the hotpot is always a solid choice.

LA FINCA BOWLS $$

300 Broadway Blvd NE G (505) 308-8392, lafincabowls.square.site

This 100% Gluten Free, Vegetarian/Vegan kitchen is also insanely focused on sustainably providing the best quality products. La Finca Bowls is the way to go if you want something fast but diet-friendly and tasty.

PHOTO BY DON JAMES/ATM

Lebanese Salad, $14

BITES

LA QUICHE PARISIENNE BISTRO $

5850 Eubank Blvd. NE, Ste 17 (505) 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.

LA REFORMA $$

8900 San Mateo Blvd. NE, Ste I (505) 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 plant-based.

LA SALITA $

1950 Juan Tabo Blvd. NE (505) 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.

LA GUELAGUETZA MEXICAN RESTAURANT$

816 Old Coors Dr SW (505) 916-0095, la-guelaguetza-mexicanrestaurantllc.business.site

If you’re looking for something especially authentic, La Guelaguetza is the place for you. This restaurant will provide you with no frills and traditional Mexican food. Options range from Birria, to mole, to cocktail shrimp and everything in between. Located on Old Coors La Guelaguetza gives a homestyle feel to all the favorites.

LAGUNA BURGER $

2400 12th St. NW plus 2 other metro locations (505) 352-8282, thelagunaburger.com

Every half-pound burger is made fresh upon ordering, topped with Hatch green chile, and slipped on a buttertoasted 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.

THE LAST CALL $

6261 Riverside Plaza Ln. NW, Ste A1 (505) 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 (505) 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 (505) 281-9122, lazylizardgrill.com

From the King Cobra Pizza and made-from-scratch 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, (505) 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 (505) 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 (505) 508-1166, 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 $$$

2000 Bellamah Ave. NW

(505) 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.

THE LIBRARY BAR & GRILL $$

312 Central Ave. SW

(505) 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.

THE PARISIAN SWEET LIFE

According to Le Chantilly owner Laura Shirley, the origins of the Napoleon Pastry ($5.27) — also known as mille-feuille — date back to France in the 1600s.

“It’s a very traditional French pastry, so to not carry it would be odd, I think,” Shirley says. “We do ours really in the most traditional way. It’s made of puff pastry and traditionally, if puff pastry is made right, it has 1,004 layers. So it has three sheets, and then it’s filled with a mixture of whipped cream and custard and topped with a fondant icing.”

Each serving is cut into 3-by-2 inch squares, and Shirley says most customers typically want the whole thing to themselves. Though the Napoleon pastry is well established worldwide, the Le Chantilly version still tends to make an impact on those who order it.

“When they taste ours, it’s sometimes a very new experience because it is so fresh and the ingredients are just the best you can make,” Shirley says.

“It’s a fairly simply-made pastry, but when it’s done right, it really is something spectacular that people really look for — the old tradition of the pastry.” —Tristen Critchfield

Le Chantilly 8216 Menaul Blvd NE

(505) 293-7057

lechantillybakery.com

LIMONATA CAFÉ $$

3222 Silver Ave. SE

(505) 266-0607, limonatacafe.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.

LINDO MEXICO $$

7209 Central Ave NE plus one other metro location (505) 266-2999, lindomexicogrillandseafood. com

This once smaller operation has since been in business for 20 years. With extreme passion to express the heritage of certain dishes through authentic tastes, owners are proud to have an atmosphere that values family and traditions. Some popular items include mole, tacos, guacamole and their chile rojo. All made fresh in house.

LINDY’S DINER $$

500 Central Ave. SW (505) 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 $

2632 Pennsylvania St. NE (505) 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.

LOS COMPADRES RESTAURANT $

2437 Central Ave. NW (505) 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 $$

8700 Menual Blvd. NE plus 2 other metro locations (505) 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.

LOYOLA’S FAMILY RESTAURANT $$

4500 Central Ave. SE, (505) 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

(505) 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 (505) 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, (505) 888-3611, macsnm.com

Taquitos, 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.

PHOTO BY DON JAMES/ATM

Napoleon Pastry, $5.27

MANZANO GRILLE AT THE CANYON CLUB AT FOUR HILLS $$

911 Four Hills Rd. SE

(505) 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.

MARIO’S PIZZA $$

2401 San Pedro NE plus 3 other metro locations

(505) 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.

MARISCOS ALTAMAR $$

1517 Coors Blvd. NW plus 1 other metro location

(505) 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

2711 4th St. NW

MAZAYA CAFÉ $

120 Harvard Dr. SE

(505) 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, fresh-grilled kebabs, a half-dozen wraps, shawarma, and three kinds of fried or steamed dumpling plates headline the restaurant’s entrée menu.

MESA PROVISIONS $$

3120 Central Ave SE

(505) 494-5264, mesaprovisions.com

With an emphasis on seasonally and locally influenced ingredients, you can always expect to find something fresh on the menu at Mesa Provisions. And although they have a wide variety of culinary offerings, yearround staples such as the half-smoked chicken or the green chile cheddar biscuit will have you coming back for more.

CAFÉ $

(505) 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.

MATA G VEGETARIAN KITCHEN $$

116 Amherst Dr SE

(505) 266-6374, mata-g.com

An authentic vegetarian restaurant with a wide variety of vegetarian breakfasts, soups, salads, sandwiches, and hot specials.

MARIGOLD CAFE $

161 Lang Ave NE Ste C

(505) 433-4427, marigoldabq.com

This cozy cafe is serving up a much-loved fusion of Indian and American cuisine. The marigold cafe is a local family-owned business that uses only the highest quality ingredients and spices.

MAY CAFÉ $

111 Louisiana Blvd. SE

(505) 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.

BITES

MERAKI COFFEE + MARKET $$

5900 Eubank Blvd NE

(505) 291-1116, drinkmerakiabq.com

Meraki in Greek is the word that describes the attention and love put into something you are preparing for others. With all real ingredients (no fake butter, sugar substitutes, etc.) it is clear the passion runs through each item that is made at Meraki. Everything is made early in the morning and most ingredients are sold instore exclusively. Whether you’re looking for a classic cappuccino or smoked salmon toast with homemade tomato jam, you are sure to find that every dish is extremely high quality and delicious.

MICHAEL THOMAS COFFEE ROASTERS $

(505) 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 (505) 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 (505) 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 $

321 Rio Grande Blvd. NW, (505) 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 its own green chile, makes biscochitos from scratch and offers red chile straight from the pod.

MONROE’S

RESTAURANT $

6051 Osuna Rd. NE plus 1 other metro location (505) 881-4224, monroeschile.com

More than 50 years after opening its 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, (505) 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, (505) 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, (505) 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.

MUSTANG CAFÉ $

8601 Lomas Blvd. NE, (505) 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.

NAGOMI RESTAURANT $

2400 Juan Tabo Blvd. NE, (505) 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 shabushabu, a Japanese-style hot pot.

NAMASTE $

1580 Deborah Rd. SE plus 1 other metro location (505) 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.

BITES

NAPOLI COFFEE $

3035 Menaul Blvd NE

(505) 884-5454, napolicoffee.com

A diversified menu of caffeinated companions means something for everyone at Napoli Coffee. Currently located on Menaul, Napoli aims to please and cater to guest requests, so the possibilities and drink combinations are seemingly endless. In addition to coffee, they also offer a variety of freshly made sandwiches, wraps, and breakfast burritos.

NARUTO $

2110 Central Ave. SE

(505) 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 $$

4730 Pan American Fwy NE, Ste D plus 1 other metro location (505) 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.

NEXUS BLUE SMOKEHOUSE $$

1511 Broadway Blvd SE (505) 445-1545, smokehouse.nexusbrewery. com

Tender and mouthwatering meat, Nexus uses the blue smoke method. With favorites like burnt ends and pulled pork sandwiches, tangy sides, and perfectly paired brews, Nexus Blue Smokehouse achieves top of the line status.

OAK TREE CAFÉ $$$

4545 Alameda Blvd. NE (505) 830-2233, cafeoaktree.com

This hometown café has served a lot of locals 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.

OHANA HUT $

5740 Night Whisper Rd. NW (505) 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 (505) 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 DESSERT STUDIO $

3339 Central Ave. NE, Ste C-3 (505) 750-4656, olodessertstudio.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 (505) 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.

ONI $$

600 Central Ave SW # 100 (505) 503-6722, oniabq.com

Warm, umami scents fill the air at Oni, which has an abundance of ramen and other Japanese options. A

house favorite is the Shoyu Ramen, which features cherry wood smoked pork belly, seasonal vegetables, and a pork bone broth that’s cooked in-house.

O’NIELL’S PUB $$

4310 Central Ave. SE plus 1 other metro location (505) 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, (505) 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 (505) 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 (505) 291-4900, owlcafealbuquerque.com

World-famous green chile cheeseburgers, milkshakes, fajitas, quesadillas, meatloaf, burritos, fries… the list of great drool-worthy dishes goes on and on.

PACIFIC PARADISE TROPICAL GRILL AND SUSHI BAR $$

3000 San Pedro Dr. NE, (505) 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.

PADILLA’S MEXICAN KITCHEN $

1510 Girard Blvd. NE, (505) 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 $$

1935 Eubank Blvd. NE

(505) 298-7541, paisanosabq.com

Family recipes have kept Paisano’s going for more than 35 years, but the hand-rolled pasta, hand-stuffed 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.

THE PALETA BAR $

2325 San Pedro Dr. NE

plus 12 other metro locations

(505) 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.

PAPA FELIPE’S MEXICAN RESTAURANT $$

9800 Menaul Blvd. NE

(505) 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).

BITES

PAPA NACHOS $$

7648 Louisiana Blvd. NE

(505) 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.

PARS CUISINE $$

4320 The 25 Way NE, Ste 100 (505) 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.

PELICAN’S RESTAURANT $$$

9800 Montgomery Blvd. NE plus 1 other metro location (505) 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 their delicious prime rib.

PEREA’S TIJUANA BAR $$

4590 Corrales Rd., (505) 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.

PERICO’S $

10401 Golf Course Rd. NW plus 3 other metro locations (505) 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.

PHO LINH $$

9100 Central Ave. SE (505) 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.

PIATANZI $$

1403 Girard Blvd. NE (505) 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 $$

4000 Louisiana Blvd. NE plus 12 other metro locations (505) 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.

PIZZERIA LUCA $$

8850 Holly Ave. NE

(505) 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.

PLANTY SWEET $$

2506 Washington St. NE (505) 433-7111, plantysweet.weebly.com

Planty Sweet is the city’s first 100% vegan and glutenfree 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.

POKI POKI CEVICHERIA $$

3422 Central Ave. NE plus 1 other metro location (505) 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, 12 sauces, and 22 toppings make for endless combinations atop rice, chips, or a salad.

POLLITO CON PAPAS $$

6105 Gibson Blvd. SE

(505) 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.

PONDEROSA BREWING CO. $

1761 Bellamah Ave. NW

(505) 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.

PRAIRIE STAR RESTAURANT $$

288 Prairie Star Rd.

(505) 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 bison-raised tenderloin. Reservations are recommended.

PUPUSERIA Y RESTAURANTE SALVADOREÑO $

1701 Bridge Blvd. SW, (505) 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 $$

1100 San Mateo Blvd. NE, #50, plus 1 other metro location

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.

RANGE CAFÉ $$

320 Central SE plus 5 other metro locations (505) 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.

RELISH GOURMET SANDWICHES $$

8019 Menaul Blvd. NE (505) 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 (505) 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, (505) 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 (505) 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 (505) 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 $

2904 Indian School Rd NE, LS (505) 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.

ROMA BAKERY & DELI $

501 Roma Ave. NW (505) 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.

SADIE’S OF NEW MEXICO $$

15 Hotel Circle NE plus 2 other metro locations

(505) 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.

SAHARA MIDDLE EASTERN EATERY $

2622 Central Ave. SE, (505) 255-5400

saharamiddleeasterneatery.com

Delectable Middle Eastern plates served up Manhattandeli style. The chicken shawarma plate, complete with greens, pita, hummus, and award-winning 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

(505) 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

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noodle soup, Truong will make sure you find your favorites.

SAKURA SUSHI & GRILL $$

6241 Riverside Plaza NW

(505) 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, (505) 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.

SALT AND BOARD $$

115 Harvard SE, Ste. 9 (505) 219-2001 saltandboard.com

Salt and Board offers a tailored selection of wines to go along with different charcuterie boards, pressed sandwiches and salads. For those who aren’t wine drinkers, Salt and Board offers a variety of local New Mexico beers on tap.

THE SALT YARD $$

6001 Osuna Rd. NE

plus 1 other metro location (505) 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 $$$

9500 Montgomery Blvd. NE (505) 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-andsushi “Viagra salad” special.

SANTA FE BITE-ABQ $

3407 Central Ave. NE

(505) 369-1621, santafebite-abq.com

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.

SANTIAGO’S NEW MEXICAN GRILL $

1911 Eubank Blvd. NE, (505) 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 takeand-bake casseroles will please any partygoer. And take a jar of that taco sauce home—after all, you can.

SAVOY BAR & GRILL $$$

10601 Montgomery Blvd. NE (505) 294-9463, savoyabq.com

Resembling a California wine-country bistro, Savoy Bar & Grill is one of Albuquerque’s premier fine-dining establishments. Specializing in food and wine pairing, Savoy’s menu is a toast to the art of balance of food and wine.

SCARPAS BRICK OVEN PIZZA $$

5500 Academy Rd. NE

(505) 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.

SEARED $$

119 San Pasquale Ave. SW (505) 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 (505) 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 cheesecrusted beef filet. Reservations are recommended.

SHARK REEF CAFÉ $

2601 Central Ave. NW, (505) 848-7182

To conclude your tour of the Albuquerque Aquarium, grab a seat at this full-service restaurant, where the 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.

SHARKY’S FISH & SHRIMP $

5420 Central Ave. SW, (505) 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-andmortar locale delivers the goods.

SIXTY SIX ACRES $$

2400 12th St NW

(505) 243-2230, sixtysixacres.com

A modern take on a classic bar and grill, Sixty-Six Acres has something for everyone. With unique appetizers, salads, and bowls, plus craft cocktails, you’re sure to find something to satisfy. Located in the Avanyu Plaza, you can enjoy your meal with a beautiful view of the Sandias.

SLICE AND DICE PIZZERIA $

5720 McMahon Blvd. Ste B (505) 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 wide-eyed 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.

SOMBREMESA $$

3421 Coors Blvd NW (505) 444-5555, sobremesanm.com

This Spanish-inspired restaurant brings people together with a cozy atmosphere, craft beer, and a vast selection of fresh and locally sourced foods.

STRAIGHT UP PIZZA $$

2801 Eubank Blvd NE

(505) 796-9343, straightuppizza.com

Pizza, wings, calzones, and cannolis, Straight Up Pizza has it all. For over 20 years, they’ve been creating highquality, made-to-order favorites. The veteran-owned and family-operated pizzeria will have you feeling right at home.

STRIPES

BURRITO

CO $

2204 Menaul Blvd NE plus 5 other metro locations (505) 881-5151, stripesco.com

Stripes is serving up classic burritos all day long. From bacon to carne adovada, the flavor-packed favorite will surely hit the spot. What’s the hardest choice you’ll have to make? Red or green!

SUSHIBUCKS $$

2106 Central Ave SE Ste A (505) 243-8089

This Asian-inspired restaurant with New Mexican flair provides customers with fast service and quality food. Sushibucks offers over 30 sushi rolls, including baked and no-rice offerings. Diners can also order udon, bulgogi, and bibimbap for those not feeling sushi.

SWISS ALPS BAKERY

3000 San Pedro Dr. NE (505) 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

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Saturdays. Paninis, grilled, and cold sandwiches round out the sweets with a full espresso bar.

TAAJ PALACE $

1435 Eubank Blvd NE

(505) 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.

TAJ MAHAL CUISINE OF INDIA $$

1430 Carlisle Blvd. NE (505) 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.

TAKO TEN $

1250 Candelaria Rd. NE, Ste B (505) 508-3518

Chef and owner Dominic Valenzuela takes a creative spin on tacos, or takos if you will, by curating a unique menu, which includes a Vegan Sweet Potato Tako.

TAP N TACO $

1120 Pat D’Arco Hwy (505) 800-5966, tapntaco.com

This spot specializes in Mexican street tacos, quesadillas, papa asada, nachos, and fries, with protein options for everyone ranging from asada to vegetarian. If you’re a fan of salsa bars, Tap N Taco has one with just about everything you need to elevate your food. Not only are the taco options pleasing to the palate but there’s an aesthetic appeal too.

TASTE OF INDIA $$

1605 Juan Tabo Blvd. NE

(505) 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

TEN 3 $$

30 Tramway Rd NE, Albuquerque, NM 87122

Whether you’re looking for fine or casual dining, TEN 3 is an experience. With a take on modern American and Mediterranean cuisine, choose from a menu of delicious appetizers, salads, and entrees while dining 10,300 feet above sea level. TEN 3 is a treat for your eyes and taste buds as you sit at the top of Sandia Peak.

THAI HOUSE $$

2000 Carlisle Blvd NE

(505) 247-9205, thaihouserestaurantabq.com

With an impressive stay in ABQ (Thai House is approaching its 40-year anniversary), this South Asian restaurant has a secret weapon in its native Thai chef who brings her vast knowledge of Thai cuisine to the metro.

THAI SPICE $$

7441 Paseo Del Norte NE

(505) 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.

THAI VEGAN $$

5505 Osuna Rd. NE plus 1 other metro location

(505) 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.

THEOBROMA CHOCOLATIER $

12611 Montgomery Blvd. NE

(505) 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.

THE WHOLE ENCHILADA $$ 10701 Corrales Rd #25

505-897-5933

The Whole Enchilada is dishing up authentic Mexican food and great customer service. By incorporating different cheeses like queso fresco, and guajillo chiles instead of the red or green used here in New Mexico, the flavors shine to give a true Mexican Influence to each dish. The Whole Enchiladas fare extends beyond the restaurant moniker with options such as bone marrow tacos, steaks, and seared fish filets.

THUNDER ROAD STEAKHOUSE AND CANTINA AT ROUTE 66 CASINO HOTEL $$

14500 Central Ave. SW, Laguna Pueblo (505) 352-7888, rt66casino.com

Nestled inside this busy casino, you’ll find dishes that are a confluence of cultures at Thunder Road: madefrom-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 (505) 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.

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TOMASITA’S $$ 4949 PAN AMERICAN FWY NE

(505) 344-1204, tomasitas.com

Known widely for its Northern New Mexican food and margaritas, Tomasita’s prides itself on authenticity and locally sourced ingredients. The food and friendly service will not disappoint.

TURTLE MOUNTAIN NORTH $$

7835 Enchanted Hills Blvd NE 9505)

404-0414

The newest location of a beloved original, Turtle Mountain North features double the beer taps and double the kitchen size. Keeping classic brewery finds on the menu, they have expanded to include harder-toexecute menu items such as glazed salmon steaks, and Jagerschnitzel. New menu items paired with a longer wine and beer list takes Turtle Mountain to an elevated level.

UPSCALE BURGERS AND SHAKES $$

10000 Coors Blvd Bypass NW Ste C-1

505) 835-5902, upscaleburgers.com

Made-from-scratch burgers and sides with only the highest quality ingredients. Burgers here are divided into two categories: “upscale” and “classic.” Unique offerings include the chipotle tortilla burger and the smokehouse BBQ burger, while more traditional

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favorites range from green chile cheeseburgers to bacon mushroom Swiss burgers. To go with the name, Upscale Burgers and Shakes has seven shake options ranging from vanilla to berry to brownie.

UPTOWN SPORTS BAR $

6601 Uptown Blvd. NE

(505) 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.

VEGOS $$

4003 Carlisle Blvd NE

(505) 554-1041, vegosabq.com

New Mexican staples made for vegans and vegetarians without skipping out on any of the flavor. Vegos aims to bring traditional flavors and textures found in New Mexican food while keeping it entirely plant based. However, don’t get discouraged if youre all about meat, Vegos makes it a priority to try and tailor food to everyone’s liking no matter the diet.

VIC’S DAILY CAFÉ $

3600 Osuna Rd. NE

(505) 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.

VICK’S VITTLES COUNTRY KITCHEN $

8810 Central Ave. SE

(505) 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—except Wednesdays, when Vick’s is closed. Country comfort meets southwestern flair in an environment that welcomes suits and cowboys alike. Prepare to be stuffed.

VIET TASTE $

5721 Menaul Blvd. NE, (505) 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, (505) 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 (505) 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 (505) 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.

VINTAGE 423 $$

8000 Paseo Del Norte Blvd. NE (505) 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.

VOODOO GIRL PIZZA $$

1401 2nd St NW (505) 243-6095, voodoogirlpizzapints.com

Handcrafted, authentic Italian brick oven pizzas aren’t the only thing Voodoo Girl Pizza serves up. This snazzy joint offers a full slate of appetizers too—nachos, potato skins, fried zucchini, the list goes on. And if you’re big on brews, Voodoo Girl has more than 30 different beers on tap.

WECK’S $$

4500 Osuna Rd. NE, #100, plus 9 other metro locations (505) 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.

WESTERN VIEW $$

6411 Central Ave. NW, (505) 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.

WHIPTAIL $$

355 Pat D’Arco Hwy (505) 859-7410, whiptaileatery.com

While diners can enjoy a multitude of traditional shareable bites– like fries, salads, and sandwiches, Whiptail has many comfort zone-breaking dishes such as charred broccolini and lizard eggs. In addition to various unique foods, Whiptail has over 20 handcrafted cocktails and a rotating tap of local beers.

YANNI’S MODERN MEDITERRANEAN $$

3109 Central Ave. SE (505) 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.

YASMINE’S CAFÉ $

1600 Central Ave. SE, (505) 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.

YUMMY NOODLE HOUSE $$

6001 Winter Haven Rd NW Ste E (505) 595-3296, yummynoodlehouse.com

This dive is exactly what it sounds like: a yummy noodle house. With 12 noodle dishes to choose from, the question isn’t “Which one should I get?” but instead it’s “What order should I get these in?”

THE YELLER SUB $

7200 Montgomery Blvd. NE (505) 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 oldfashioned way sure won’t let you down.

ZENDO COFFEE $

413 2nd St SW (505) 926-1636, zendocoffee.com

Opening its doors in 2013 on 2nd Street, Zendo Coffee’s creativity plays a huge part in the beloved menu. The variety of different items on the menu caters to just about anyone and provides a sense of comfort.

ZORBA’S FINE GREEK CUISINE $

11225 Montgomery Blvd. NE (505) 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

EURO IN NEW MEXICO NOW

Think of just about any European country and chances are you’ll find its native delicacies imported to this Osuna retail shop and deli. Pass the pierogi and paté, please (p. 194).

PHOTO BY DON JAMES/ATM

Q: Look goodFeel good

Tips to be a better you...

By Emma Trevino

“I’M NOT HAPPY WITH THE WAY MY NATURAL LASHES LOOK AND WANT TO ENHANCE THEM. WHAT ARE SOME GOOD OPTIONS FOR ME?”

Dr. R. Dean Bair Bair Medical Spa (505) 881-1532

A:For longer, thicker eyelashes, Latisse® may be a solution. Eyelashes go through a cycle with a growth phase when the lash is growing, then a resting phase when the lash falls out. Latisse® works by extending the growth phase so that lashes grow longer and thicker and so more lashes will be in the growth phase.

Nicole Ponce The Lash Lounge Albuquerque (505) 509-5274

A:Lash lifts are a natural alternative to fake lashes and lash curlers. A lash lift is essentially a perm for your natural lashes. It creates length and a natural curl. Your natural lashes are shaped for a lift effect that instantly creates your perfect eye look, and it’ll last up to 8 weeks. The after care is extremely easy; it’s important to keep your lashes completely dry for the first 24 hours and avoid touching them or sleeping on your face, but after that, you’re welcome to return to your daily routine.

A:I’d recommend false lashes—start by identifying the best lash design for your eye shape and desired result. Denser lashes define and contour the eye shape, allowing for a more pronounced, volumized look. Meanwhile, wispy lashes highlight the eyes, opening them, providing for a lengthened, delicate look. Half lashes are a great option for beginners, adding volume and length with a subtle but impactful accent.

A:“Lash extensions eliminate the need for mascara, which ultimately cuts down how much time it takes to do your makeup in the morning. They are customizable to each eye shape and will help to add volume to your natural lash line. Typically, a lash fill is done every 2 - 3 weeks to maintain the look and fullness you are wanting, and are anywhere from $80$145 depending on how many lashes you have lost. They truly do make the daily routine of getting ready easier!

Danielle Bridges, MUA (505) 363-2882

Erika Hernandez The Babe Cave (505) 859-0014

By Emma Trevino

CUT THE CHEESE

Wooden cheese knives are the way to go for slicing every cheese from soft brie to firm parmesan. The most obvious benefit of wood knives? It has to be the aesthetic. Step one of a respectable cheeseboard is great cheese (naturally), but step two is making sure you have the right tools to complete the look, and what says rustic authenticity more than a hand-carved Acacia cheese knife?

Acacia Wood Standing Canape Knife, $6.95

The Perfect Gift…Shoppe

901 Rio Grande Blvd NW Ste D-126 (505) 243-6968

theperfectgiftshoppe.com

Your touchstone for ABQ’s cool, fun & eclectic retail goodies that will help you live life a bit happier and smarter.

SEALED WITH A KISS (AND WAX)

Transport yourself back to the days of old, when envelopes that had the sticky seal were only fantasies, with this wax seal kit. Be careful, though, as this will probably have you wanting a matching quill pen and a kerosene lamp to go along with your new old school tool. If you end up grabbing this, we hope you’ll write to us!

Florentine Wax Seal Kit, $21.95

The Perfect Gift…Shoppe

901 Rio Grande Blvd NW Ste D-126 (505) 243-6968

theperfectgiftshoppe.com

WHY THE LONG VASE?

Well, it’s not long, but it is a unique local find that puts a NM-twist on a classic piece. Whether you’re on the hunt for a small office knickknack or a subtle centerpiece for the dinner table, this standing vase by Black Grove Design Company is a knockout choice. Fresh or dried flowers look like a million bucks in this handmade vase.

Table Vase, $28

Black Grove Design Company

1321 Eubank Ave NE

(505) 554-1853

theabqcollective.com

SWEET AS HONEY

If you’ve never tried biting into a piece of sticky honeycomb, this is your sign to give it a shot. This batch from Polished Pollen is locally sourced and great to use just like the honey you’d find in a plastic bear at Smith’s. The only difference is that this hive-to-home honey has that added texture to complete your “something’s missing” dish.

Honeycomb Honey, $26

S.A. Plunkett Naturals

1321 Eubank Ave NE

(505) 554-1853

theabqcollective.com

Have you been hankering for Serbian peanut-flavored puff snacks, Polish water or French salted butter? Maybe you’d like heart-shaped salami, Scottish salmon, flower-encrusted Blumenkase Swiss cheese, or a big head of pickled cabbage?

Eurozone Food Distributors has got it! And if owner Devon Day doesn’t carry what you’re craving, she will try to get it. Since buying the business in 2015 from a couple in Cedar Crest who carried only Polish foods, Day moved the store to Albuquerque and began expanding her product lines – primarily to satisfy customer demand.

“The Russian community came in, then the Romanian people wanted their foods, and then the Germans wanted theirs,” Day says. “And then we just said, ‘Oh, cheese would be fun!’ So, we kept growing and adding.”

Shop Talk

something to try from every part of the world.

For the record, Day had no background in European food. She previously worked in insurance, but was interested in a new challenge. In searching for businesses for sale, she discovered the little shop owned by Grace and Jon Piotrowicz, who had opened it in 2009 and were ready to retire.

“I’ve always loved food and travel, and being from Albuquerque, I know there’s a lack of ethnic foods, although it’s getting a lot better,” Day says. “But I just thought it would be a lot of fun to learn something new.”

The Piotrowicz couple taught Day how they sourced and ordered their products, and introduced her to their customers.

Day’s customers have been key to the evolution of the business. They have suggested new products – foods from their homelands or their childhoods that they’ve longed for. One customer even helped decipher the invoice – all in Cyril-

lic – for the first delivery of Russian foods.

Day says her most memorable experiences involve providing people with foods they can’t get elsewhere. “My customers are so appreciative. Every day I hear, ‘Thank you for being here. We appreciate this so much,’” she says.

“We had a lady from the Netherlands and she loves herring,” Day says. “So, she found the store and she was here with her husband. When she was checking out, she said, ‘Finding this store is better than sex!’ And her husband said, ‘Hey!’”

Eurozone’s biggest sellers are cold cuts including kielbasa, salami, Ukrainian baloney, and Italian mortadella, as well as cheeses, fresh fish, and seafood. Polish water, which is high in magnesium and carbonated, is another hot commodity, Day says.

Polish products come from wholesalers in Chicago, while other Eastern Europe-

PHOTOS BY DON JAMES/ATM

Devon Day brings worldwide eats to a small shop in North Albuquerque, where there’s

an items come from Brooklyn, N.Y., and cheeses and Italian products come from Denver, she says.

Day carries other specialty items such as peanut-flavored puff snacks from Serbia. “They’re like Cheetos but peanut flavored. Germans love ‘em, Bosnians love ‘em, Croatians love ‘em,” she says. “The store’s filled with all sorts of things like that.”

Initially, Day’s customers were mostly of European ancestry, but more American-born customers are discovering the store, including those in their 20s and 30s.

“Maybe they’re just married, or they finally traveled and got to taste some other things. A lot of people just want to try something new. So, it’s not an intimidating environment for them to come in and try things. I just say, ‘Tell me what you like,’ and I pull out 10 different cheeses for them to try.”

Among the unusual cheeses are Fior d’Arancio, a blue cheese topped with candied orange peel, and Pepato Pecorino with peppercorns.

“And I have varieties for every budget,” she says. “Polish cheeses are delicious and inexpensive. They make a great grilled cheese, so we sell those all day long.”

In addition to the inventory, Day’s customer service may also seem unusual. She not only posts information about delivery dates for specific products, she also calls customers she knows will be interested who aren’t on social media. For customers coming from as far away as El Paso, she opens the store on Sundays when it’s typically closed so they can stock up.

Day has even connected some Ukrainian customers who were looking for ways to bring their relatives out of the war-torn country.

Over the years, Day’s customers have also become friends, she says. “It’s really fun. People tell me how they make the food and the stories behind it, and that’s really great. I know their names, what they like and what they need.

“I don’t have trouble getting out of bed to come to work because people need me to be here to provide the stuff they want and what makes them happy,” she says. “And that makes me happy.”

—Lisa Ocker

FELINE GOLDEN YEARS

If you’re in the market for a new furry friend, chances are that you’ll head over to the local animal shelter and pick out a new puppy or kitten. That’s great, as they need homes too, but when it comes to shelters, a common occurrence is an overflow of senior animals who are just as deserving of love and a good home. Janet Philippsen’s late mother June had a senior cat herself. When June passed, Janet took one for the team and drove out to California to retrieve the cat. “It was on the long drive home back from California that I decided to do something to help the senior cats who are left homeless when their owner passes or simply can’t care for them anymore,” says Philippsen. “That’s how June’s Senior Cat Rescue was born.”

This year marks a decade of work that Philippsen has done to care for senior cats, and throughout the 10 years of dedication, a few things have changed. “Originally, we started out just taking in the hospice cats from the Albuquerque Shelter, the ones that were really old—15 or older—but sometime during that first year, we had five die in the span of a week,” says Philippsen.

With a realization that the initial mission was going to be more emotionally challenging than they thought, JSCR pivoted to an approach that would preserve their emotional wellbeing and sanity. “We decided to start taking in younger senior cats that were 10 and older, and then possibly find them homes so we could have a good outcome,” says Philippsen. These days, JSCR operates as a happy medium of the two approaches: they’ll take in the 15-and-older cats and give them love for the time that they have left, and they’ll also take in the 10-and-older cats and try to find them a permanent families.

While June’s Senior Cat Rescue doesn’t have a dedicated facility to their organization, they do have about 15 regular foster homes that the cats can cycle through. With all the triumphs, there are bound to

be challenges—especially for a nonprofit. “We’ve been acting like a shelter for the past 10 years, but the reality is that we’re not like other shelters,” says Philippsen.

“We don’t show our cats at PetSmart or Petco, a lot of people aren’t really interested in fostering older cats long-term, and those things really set us apart.” Longterm fostering isn’t for everyone because there can be a huge emotional toll when

the time comes for a foster to pass on. “Most of our foster homes will take a cat until the cat passes, and as I know from experience, to live through that over and over can be extremely difficult.”

Over the past year, everything changed. Five new foster homes came and five went, so with very few foster homes able to take in more senior cats, Philippsen decided that JSCR needed to open up a

sanctuary. “We needed something like a feline retirement center that’s really homey so the cats can live out their days in dignity,” she says. “Watermelon Mountain Ranch and Animal Humane do that, but the other shelters just rely on the pet stores, so we’re definitely in the minority when it comes to wanting to establish a facility for these senior cats.” At this point, a new board of directors is actively being assembled to help JSCR get a homebase up and running.

“Right now, we don’t get a lot of people knocking on our doors asking to adopt an old cat, so we’re really excited about the prospect of opening up a retirement home for our fosters,” says Philippsen. “Kittens come and go, they’re in and they’re out, but it’s not like that for us.” Even though many people aren’t jumping at the chance to adopt a senior cat, Philippsen says that older people call JSCR every week hoping to make plans for their cats after they die. “Right now, we just don’t have an organized plan for that. We really want to have a facility so that we can reassure owners that we will be able to take care of their cat and give them a safe place to live out their days.” —ET

By Emma Trevino

Finnegan

As soon as Christine Mulrey saw Finnegan, a now 3-year-old English Springer Spaniel, she was in love. “Finnegan was picked up as a stray and brought to the local shelter, and English Springer Rescue America found him, took him in, and asked me to foster him,” she says. A certified foster-fail, Mulrey gave Finnegan a forever home.

“From the minute I saw him, I knew he was going to stay forever and I adopted him two weeks later!”

Mulrey calls it luck to have Finnegan in her family, but we think it was just a reward for her outstanding generosity in giving him a chance at having a family that treasures him. “He is the perfect addition to my family and is loving, energetic, and joyful,” says Mulrey. “How lucky we are to have him!”

Gotti

Owner Diana Vendresca says it best herself: “Gotta love Gotti!”

At four months, this Shih Tzu pup is turning out to be a kind soul that Vendresca can’t stop raving about. “Everywhere Gotti goes, he is guaranteed to make new friends,” she says. “He has the sweetest personality ever!”

Vendresca even thinks that one day, Gotti may have a promising future as a professional soother. “I think Gotti would make an amazing therapy dog because he always leaves people feeling happier and loved, which is what this world needs more of.”

When he’s not mending broken hearts, Gotti loves to watch his dad play softball and take walks in the park. Want to follow along on all of Gotti’s adventures? No problem—check out his Instagram @intsagotti.

Coco the Maltese was named after white coconut, and just like his name suggests, this pup is super sweet. His owner, Sarika Patel, says that it’s a fascinating experience having an animal in a bilingual household. “Coco has learned to understand us in both English and our native language of Gujarati, and it’s so funny and cute to see him get so excited when we say ‘Chaal bhaar jawana,’ which means ‘Let’s go outside.’”

The 3-year-old is easily influenced by a certain friend, and for Patel, that means an easy way to get Coco to sit, stay, and roll over. “He has a girlfriend named Lola who lives across from us, so we use her name to get him to follow commands. It’s super cute how his eyes light up when you say Lola’s name out loud!”

Poncho

When this French Bulldog joined Albuquerque Fire Rescue Captain Cody Harper’s family in 2019, he knew that Poncho was the right addition. “Poncho’s fit in from day one with his big personality,” says Harper. “He is fun, goofy, and sometimes naughty.” Of course, Poncho’s sweet persona is enough to qualify him as amazing, but this pup has an impressive skill that not even most humans can master. “He loves to skateboard—yes, our dog can ride a skateboard,” says Harper.

Besides a talent that would be sure to impress Tony Hawk, this 4-year-old is a playful ball of energy. “Poncho is the first to greet you at the door, and shows his love by bringing all his toys to your feet,” says Harper. “He also loves to pester his older sister Loki (our miniature poodle), until a chase ensues.” When the day is done and Poncho is exhausted, you’ll find him lying in his owners’ laps and snoring like a chainsaw.

DEPOT: REBOOTED

Throughout the years here at ATM, we’ve covered hundreds of old, storied places full of history for ‘Piece of the Past,’ so when we discovered we hadn’t yet told the story of the site of Albuquerque’s first train station, it was at the top of our list.

The tale of the Alvarado Transportation Center (ATC) started in the late 19th century, when the first ABQ train station was built. Those were the days of the Old West, when the land was still a little bit lawless and notorious NM figurehead (for better or worse) Billy the Kid had just been chased down and taken out by Pat Garrett. The station was just a small stop on the train route, but by the early 1900s, there was a growing demand for something bigger, which is where architect Charles Whittlesey came in.

The name should ring a bell: Whittlesey is the architect of the Whittlesey house, which now serves as the ABQ Press Club (for more on the Press Club’s impressive fireproof spirit, check out last September’s ‘Piece of the Past’ story). Whittlesey designed the building which became known as the Alvarado Hotel—it served as just one of 84 Harvey Houses spanning the American West.

Alvarado Hotel patrons dwindled by the ‘60s with the downswing of railroad travel, and the building was eventually demolished in 1970. There was a small train station just south of the hotel, but that burned down in 1993. That brings us to the present—for over 30 years, the former site of the once bustling hotel sat as a dirt lot with hardly any aesthetic value. In the mid aughts, ABQ architecture firm Dekker/Perich/Sabatini started construction on a new complex which we now know as the ATC. If you haven’t hopped on a Greyhound recently, here’s the ATC lowdown: the center serves ABQ RIDE, Greyhound Lines, Amtrak, and the New Mexico Rail Runner Express commuter rail line, making it a sure bet for those who aren’t quite keen on taking to the skies from the Sunport.

It’s clear from the design of the current facility that the goal was to harken back to days of old, when train passengers could disembark for the night and stay in a luxurious Mission-Revival hotel. The project also left room for new elements like the

massive clock tower on the northwest corner of the ATC. The tower faces the intersection of Central Ave and 1st Street, giving ABQ commuters a welcome sight. —ET

Downtown’s Alvarado Transportation Center is a new hub on the site of a vital part of history.

PHOTO BY DON JAMES/ATM

A wall that welcomes diversity A TROCHE Y MOCHE

Most people think of walls as barriers to keep others out. But the A Troche y Moche Wall has done the opposite, bringing neighbors together in historic Wells Park.

Built in 2017, the wall is composed of chunks of concrete, glass shards, ceramic tiles, bricks, volcanic basalt, seashells, broken pottery and dishes, and part of a toilet.

“We thought it would be nice to build something with character,” says Ginny Sterpka, who constructed the wall outside her house at Bellamah and Sixth Street with her partner, Michael Lorenzo López, and her father, Butch Sterpka.

Ginny and Michael were inspired by structures made of various materials including a house built by his grandfather. “He was a plasterer by trade, and he just used what he had to build the house,” Michael says. “A troche y moche is about using what’s available to inspire what you want to create.”

Butch, a retired construction worker, was visiting when the project began. “At first, I was kind of skeptical about doing this wall, but after I got going, I got into it and went to town,” he says. “I found a lot of stuff in the desert that people dumped. I’d go out every morning and bring back a truckload. And I think I mixed 160 wheelbarrows of cement.”

Ginny and Michael also advertised for free materials on Craigslist and passed the word among neighbors. One neighbor contributed a ceramic tile, explaining that she was moving but wanted to leave something of herself in Wells Park. Michael’s Aunt Felis gave them a heartshaped stone. “She said, ‘This is my heart. I want you guys to have my heart to protect you,’” Michael recalls.

Before long, the contributions piled up. A neighbor who worked for a dumpster company offered to get them a deal to get rid of the debris. “And we’re like, ‘No thanks!’” Ginny says.

As the work continued over about four months, the wall became a gathering place for neighbors to check on the prog-

ress and visit.

Once it was finished, Ginny, Michael and Butch threw a party for all the neighbors. Michael made a plaque christening the A Troche y Moche Wall. They also invited a city arts department employee, “which made it seem official,” Michael says, laughing.

Since the wall’s completion, Wells Park residents have borrowed its name for an annual walking tour held as part of the international Jane’s Walk movement honoring urban activist Jane Jacobs.

“The Troche y Moche Wall symbolizes this diverse neighborhood,” says longtime

resident Martha Heard, who helped develop the Jane’s Walk and led a Wells Park oral history project.

“Troche moche means helter skelter or all over the place, and that’s what it feels like when walking through Wells Park on streets that don’t meet at right angles – some built over old acequias – or weaving from commercial to the north and residential to the south. Yet, it’s a diverse and fascinating neighborhood, and it’s the people from different cultural backgrounds that make it so.”—Lisa

Ocker

PHOTO BY DON JAMES/ATM

NAMBE MAGIC

By Elise Funke

Aview this good deserves a picture, but that doesn’t mean it was an easy shot to snap. “It was a very communal effort to get that photo,” laughs Elise Funke, who was at Nambe Falls over Fourth of July weekend. “In order to get to that place on the falls, you have to climb some pretty slippery rocks, and I was actually too scared to do it!” Luckily for Elise, a family was hiking along the same path.

“I asked one of their daughters if they were going up, and she said yes very excitedly. As it turns out, a gentleman who I assume was their father was helping lift the girls over one of the bigger falls, and he very kindly pulled me up along with his partner and daughters,” says Funke.

Thus this magical photo was born, taken on an iPhone 14. Even though this was her first trip to Nambe Falls, adventuring isn’t a once-in-a-blue-moon thing for Funke, who is incredibly outdoorsy. “I try to go on little day trips every weekend,” she says. “I’m definitely a weekend warrior.”

So what did Funke think of Nambe Falls? “I think it’s one of the most beautiful waterfalls I’ve ever seen,” she says. “And that’s coming from someone who has seen so many in Colorado and on the East Coast where I used to live.” —ET

Placitas

The community of Placitas lies just northeast of Albuquerque, tucked close to the base of the Sandia Mountains. Though it gleams with beautiful, modern residences, Placitas has actually been inhabited for hundreds of years—and still contains traces of ancient life as it once existed. Visitors to the area can find all sorts of amazing tokens of the past, from primitive caves, to the constant presence of roaming wild horses. The area is among several in the state known as a ‘census-designated-place,’ meaning there is no local governing body for this congregation of residents. Folks in Placitas will tell you that works just fine for those who enjoy the quiet life. —ED

1. Placitas is surrounded by three pueblos: Sandia, Santa Ana and San Felipe.

2. Long before the original 21 founding families received their land grant from the Spanish crown in 1767, native peoples had inhabited the land for centuries.  3.

6.

formerly enslaved at the mine filled it in—and dumped the gold into nearby rivers.

Placitas is home to 47 active mining claims, including several gold and silver mines.

7. Placitas opened its first school in 1876. The first teacher was Jose Librado Aron Gurulé. He was paid 50 cents per student per month.

8. At the height of the 60s and 70s “counterculture,” the area was home to several communes.

11. The Sandia Man Cave is located high up on the steep cliff walls of Las Huertas Canyon. Discovered and excavated in 1936, researchers found stone arrow and lance points, basket scraps, and skeletal remains of Ice Age animals.

12. Internationally known poet Robert Creeley was once a resident, and hosted literary notables like Allan Ginsberg.

16. The number of residents has increased by nearly 38 percent since 2000.

17. At last tally, Placitas had a population of 4,506.

18. On the 97 best places to retire in New Mexico, Placitas is ranked 8th, according to niche.com.

19. The area is home to a fine-dining restaurant that serves delicacies, like chicken livers. Chef Kevin Bladergroen of Blade’s Bistro sautés the dish with onions, bacon, sherry and veal demi.

4. Wild horses roam free here, and signs are posted throughout the area alerting motorists of their frequent road crossings.

5. One of the largest mine stakes was known as Montezuma Mine. After the Indian Revolt in 1680, Native peoples

9. The infamous ‘Woodstock on Wheels’ concert tour known as the Medicine Ball Caravan played here in 1970, with acts like Alice Cooper and B.B. King.

10. Placitas has a distillery: 505 Spirits, which operates a tasting room in the former Thunderbird Bar space.

13. In 2009, the Placitas Community Library created a “demonstration garden.” Residents have since expanded it to encompass the entire library exterior.

14. You can catch live blues and jazz every Tuesday at the Placitas Café.

15. Placitas takes up an official area of 29.7 square miles, a space nearly the size of Santa Fe’s city limits.

20. The annual Placitas Studio Tour offers a chance to visit and view the work of nearly 60 local artists.

21. There are approximately 52 hiking and biking trails in Placitas, including the Strip Mine Loop to the east.

22.

It is only 18.5 miles from the center of Albuquerque to the center of Placitas.

To the north and east of modernday Placitas are the ruins of San Jose de las Huertas, where the founders of Las Placitas lived prior to building the community.