Albuquerque the Magazine, May 2024

Starting in 2007, we’ve taken it upon ourselves here at ATM to hand out these culinary awards. Why? Well, because there are no rules to winning, that’s why. Our staff tasks itself with finding dishes, beverages, chefs, restaurants and restaurateurs each year that are cool and noteworthy—simple as that. But boy, are they noteworthy. Enjoy!

BY TRISTEN CRITCHFIELD

BY DON JAMES

PHOTOS

Galloping horses, name-dropping on small guitars, and a few tips and inside dope on this year’s Best Of The City voting process.

Albuquerque

Chef Mike White’s pandemic setbacks were more than most restaurateurs could endure, but he came out stronger and better on the other side. 132 Personality

Nina Quintana understands that many high school graduates are not destined for college, and aims to help them find other paths to success.

136 Behind the Scenes

It takes a deft hand and some scientific smarts to turn the fruit/seeds/beans of the cacao plant into chocolate. Say hello to Steve Prickett.

Allison Jones Hunt lets the music and her brush flow simultaneously to create her dreamish abstract paintings.

Shelflife

ABQ author Nancy Bos discusses her book that aims to address the voice change in aging women.

144 Tiempo

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

147 Dish

148 Eats Review

It’s not just the view that attracts diners to the rooftop charm of Level 5 Restaurant.

152 Eats, Etc.

The sugary decadence of Los Ranchos Bakery; pub food gets redefined at Desert Turquoise Taproom.

154 Spirit Spotlight

Teddy Roe’s speakeasy is a throwback, from the decor to their authentic Ramos Gin Fizz cocktails.

156 A Recipe for Success

An apropos goodie from the Artistic Director of Heartstrings Theatre Company.

158 Bites

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

MAY 2024

Volume 21 Number 1

PHOTO DIRECTOR

Don James don@abqthemag.com

PUBLISHING DIRECTOR

Lise Watkins lise@abqthemag.com

GRAPHIC DESIGNER

Emily Klumpenhower emily@abqthemag.com

DATEBOOK EDITOR

Lori Wilding datebook@abqthemag.com

CONTRIBUTORS

Tristen Critchfield

Mel Minter

Lisa Ocker

Peter St. Cyr

Stephanie Hainsfurther Aimee Prebola

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.

The inside scoop on IV therapy from some local experts.

196 Local Stuff We Love

For 40 years, Patti Harrell Hoech has offered up a retail spot for local art and artists. Here are a few goodies we found on a recent trip to her Downtown shop, Patrician Design.

198

ShopTalk

Sports mementos galore (and not just for Dallas Cowboys fans) at All In Autographs.

200 Paws Button

A look at High Desert Therapy Dogs, an ABQ group that brings four-legged friends to visit for comfort and smiles.

203

This month’s winners: Bella, Blanche, Calvin and Jade

207 Your Best Shot

Travel back in time with a snapshot of classic cars on a classic road.

208

A Few Things

The state’s largest building is more than just Amazon packages and labels.

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

PARTNERSHIP DEVELOPMENT

Bill Stanage bill@abqthemag.com

PUBLISHING ASSISTANT

Allie Doty allie@abqthemag.com

BUSINESS OFFICE business@abqthemag.com

ASSOCIATE PUBLISHER EMERITUS

Scott Davis (1966–2004)

Incase you weren’t aware, voting is now open for Albuquerque The Magazine’s 2024 Best Of The City awards! (Hold for applause.)

This is the 20th year of these awards, and believe me, we’re thrilled to be the caretaker of such a valued and popular franchise.

I say ‘caretaker,’ because we feel the Best Of The City actually doesn’t belong to any one in particular—it’s really owned by all of us who call Albuquerque and the metro area home. Businesses and organizations lobby for votes, and anyone is welcome to cast their ballots (just go to abqthemag.com through August 1, 2024). We’ll count the votes and compile the winners for our big year-end issue of ATM in December. Good luck!

And while the determination of BOC winners is out of our hands, there’s a different contest that we have total control over: our annual Hot Plate Awards, which begin on page 88. We started these awards back in 2007, with our staff roaming the city’s eateries, looking for cool, interesting and amazing dishes, beverages or persons who are worthy of a Hot Plate.

This year, the 16 winners range from under-the-radar pastry excellence (Las Golondrinas Pie Company), to years of sustained acclamation and cooking brilliance (Chef Marc Quiñones of Level 5 Restaurant).

We also have a special Hot Plate Award for Jeff Spiegel, the visionary restaurateur and co-owner of M’tucci’s restaurants who passed away in February of this year. Not only was he a pioneer in making his key managers co-owners, he and his wife Katie Gardner created a local group of Italian eateries known for fantastic food and service. And he was funny, kind, caring and genuine. For

a retrospective on Jeff, we reached out to Howie Kaibel, our former Food Editor at ATM and a member of the M’tucci’s management team. Turn to page 98 for the fantastic tribute.

Also this issue, we dish on the humongous Amazon Fullfillment Center that came to rest atop the city’s West Mesa in 2021. Several weeks ago, our magazine staff took a tour of the state’s largest building (3 million square feet), and we were impressed not only by the size, but the futuristic technology. To learn about the building’s happy co-existence of humans and robots, flip to our A Few Things column on page 208.

Lastly, a quick shout-out to our Publishing Director, Lise Watkins, who took the time to give a smart refresh to some of the permanent design elements of the magazine’s layout. Nice job, Lise! (Also, I’m hoping she reads this and forgives me for all the times I’m past deadline with magazine content.)

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

Sincerely,

TAPAS

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

ROAM ON THE RANGE

With warm weather upon us, the outdoors offer the promise of new adventures, like horseback riding. And since our roots in the Old West are all around us, there are of course plenty of options in and around the city to climb into the saddle—whether or not you’ve previously been on a horse (p. 28).

A String of Signatures

In 2018, Pamela Marquez (at left) and her husband, Art, bought a pair of miniature electric guitars at a yard sale on a whim. Then Pamela got an idea: take one of the guitars to an upcoming music festival in Las Vegas, N.M., and get it signed by local musicians. “And when we got there, I chickened out. It’s a little toy, I was embarrassed,” says Marquez. “But the musicians said, ‘Bring it over, we’ll sign it.’”

More than 300 signatures (and six guitars) later, Marquez’s fun idea has grown to become a living piece of New Mexico music history. She’s become known for toting little guitars and a Sharpie to dozens of shows, becoming the most famous guest at local concerts across the state. “I get blown away because I show up, thinking they don’t know who I am, just this crazy lady with these little guitars,” says Marquez, 61. “And they get all excited and want to be a part of it.”

Many of the Land of Enchantment’s most recognized artists have signed for her: Al Hurricane, Jr., Lorenzo Antonio, Donny Tesso, and hundreds of others. (Marquez says she’s still seeking autographs from local legends Tiny Morrie and Baby Gaby, among others.)

After her husband passed away in 2020, Pamela says her hobby of collecting signatures became even more important. “This has saved my life since my husband’s passing,” she says. “It’s kept me out of depression.”

The New Mexico music community also rallied to her side. “A lot of the musicians had met (Art), and they were sad to learn that he had passed. And from there, they really took me under their wing, inviting me to all the gigs,” says Marquez.

Even the New Mexico Music Hall of Fame reached out to her, says Marquez, requesting her to get a guitar signed by only Hall members so they could display it. “I’m so excited to be doing this. It’s even more fun now because I’m not scared to approach the musicians,” she says. “I feel more comfortable because they all know who I am.” —Robert Keane

318 AUTOGRAPHS AND COUNTING

Here are a few of the New Mexico artists that have signed a mini guitar for Pamela Marquez, who personally collected each signature: Donny Tesso, Roberto Griego, Peter Vigil and the All-Star Band, Darren Cordova y Calor, Mariachi Calor!, Jeff Bourguet, Alfred Bourguet, Al Hurricane, Jr., Jerry Dean, Hector Pimentel, Gustavo Pimentel, Lorenzo Antonio, Sparx (sisters Verónica, Rosamaria, Kristyna and Carolina Sanchez), Chevel Shepherd.

Zach Garcia

AGE: 13 SCHOOL: San Felipe de Neri Catholic School TOTALLY INTO: Football, basketball, swimming and gaming NOT A FAN OF: Vegetables FUTURE PLANS: To attend UNM or Louisiana State University and study to be a chiropractor

At just 13 years old, Zach is already making waves with his enthusiasm for life and ambitious career aspirations. Zach—a true sports fanatic—has many interests, from slam dunks and touchdowns, to making a splash in the pool. When he’s not dominating on the sports scene, you can find him immersed in the digital world, playing video games. What truly sets Zach apart though, is his passion for the world of medicine. It’s not every day you meet a teenager who loves going to a doctor’s appointment, but for Zach it’s a highlight of his day. “He has always been fascinated with the doctor’s office,” says his mom, Victoria Garcia. “He loves going to the doctor!” When asked about his fascination with the chiropractic field, Zach says “It’s cool to see someone getting relief from pain, and potentially saving them from major pain for the rest of their life.” A force to be reckoned with both on and off the field, it’s clear this teen is destined for greatness.

Alexander Martinez

SCHOOL: Mission Avenue Elementary  AGE: 9 GRADE: 3rd (4th grade next fall)

DIGS: hamburgers, graphic novels, basketball, Taekwondo, music, computers HE’LL PASS: tomatoes, raisins, horror movies

Alexander is a vibrant third grader who certainly knows how to stay busy. He loves school, particularly his passion for art, music, PE, and visits to the library. This ball of energy is even active in his school’s basketball club. From the moment he steps into the classroom, his energy is contagious. “School staff have always reported that he makes friends easily and is helpful to his fellow students & teachers,” says his mom, Riann. Beyond the classroom you’ll find this Taekwondo blue belt exploring local museums, the Botanical Garden and the Zoo. “Alexander loves animals—he has two dogs, named Polly and Jack,” says Riann. “When he grows up he wants to be a vet so he can take care of all of the doggies and kitties!”

ABQ YOUR SERVICE @

Contracts and Grants | CNM

The late Marty Epstein, a CNM educator and mentor to many in business and the arts, once said to Welt, “Why are you not in accounting yet?” Her friend’s words became a launching pad; Welt was inspired to develop her own head for business at CNM—where she now works full-time. “Part of my role is assisting with federal financial aid, for CNM and the community,” says Welt, who says she relied on many part-time jobs to help pay tuition toward her degree. “Education changes lives, and I’m the perfect example. I feel like I’m making my community a better place.”

SADDLE BE THE DAY

Rachel Reynolds has seven horses she’d like you to meet. Her horseback riding academy, Red Horse Riding Co. in Tijeras, will let you rent one to take on the trail.

Though she doesn’t require riders to have prior training or lessons, she does recommend it. “Our horses are well loved and well trained, but they’re ranch horses and they have minds of their own,” she says.

She gives one-on-one lessons for one or two people, and offers a discount for a package of five or 10 lessons. Get the family involved: there’s a place to hang out and watch loved ones learn everything they can about horses and riding, with no restrictions for experience. “Everybody’s on a different level,” says Reynolds, who started her business a decade ago and has been around horses all her life.

The academy backs up to thousands of acres of national forest, thus trail rides are not the usual linear arrangement. Supervised riders can wander through this beautiful countryside and the whole family can make it an outing. Wear long pants and closed-toe, smooth-soled shoes and you’re good to go. —Stephanie Hainsfurther

BECOME AN URBAN COWBOY

A few of the metro-area stables that offer horseback rides for beginners and experienced riders alike.

Red Horse Riding Company

Tijeras; (505) 250-3216

$120 for a one-hour trail ride, or $200 for two hours. First, riders will spend 30 minutes in the arena getting comfortable with their horses. Age minimum is five years old.

Running Horse Ranch

North Valley; (505) 250-8856

Trail rides with guide are $120 per rider; 8 years and older ride their own horse, 7 and younger ride with a parent. All rides are 2 hours.

Cedar Crest Country Cottage and Stables

Cedar Crest; (505) 980-7429

Guided group rides by appointment starting at $45 per person for one hour. Riders must be at least 8 years old.

Stables at Tamaya Santa Ana Pueblo; (505) 5545938

$90 per rider for 90-minute group trail rides. Open to beginners, the minimum age is 8 years old.

ABQ YOUR SERVICE @

Stephanie Barger

Lead Trainer | Canine Zen

Online dog training might seem unusual, but Barger has enjoyed success with fearful and anxious dogs through her ABQ dog training business. “I give my clients one week on Zoom, with daily exercises and video reviews throughout the week,” she says. She volunteers at Animal Humane once a week, running behavioral modification with problem dogs to help them get adopted, and she calls a dog’s owner its “guardians.” Her lessons are tailored to the individual household.

“Every dog is a living, breathing, sentient creature. I give the family the information they need to move forward with training.” Her first piece of advice: “Recognize anxiety in your dogs!”

MYTH

You have to advertise to win a Best Of The City Award.

BEST OF THE CITY AN INSIDERS GUIDE TO

2024 Best Of The City voting begins May 1! With this being our 20th year doing these awards, we figured it was about time to answer some of the frequently-asked questions about the process, plus dispel a few rumors, and give a tip or two to voters and hopefuls.

FACT

Any person, business or organization in the city is eligible to win. In fact, the majority of our winners each year have never advertised in our pages.

TIP

Our voting system only counts the first two votes per person and per IP address. This ensures fairness by eliminating the “stacking” of votes.

FUN FACT

Your write-in votes in the “Best Category We Left Out” section helps us determine new categories for the following year. So get creative!

lol lol

ATM JOKES

Q: What did the janitor say when he jumped out of the closet?

Q: What do you call a fish wearing a bowtie?”

A: “Supplies!”

A: “Sofishticated.”

ABQ YOUR SERVICE @

Andrew Rodgers CEO | Albuquerque Museum Foundation

It’s no wonder that Rodgers and his family are cultural tourists, enjoying museums, theater and film in their off hours. “I feel something we all learned during the pandemic is that balance in our lives is important,” he says. “I’m ‘on’ at events but I do take time off.” Rodgers became CEO of the Foundation in 2021 and finds it “a good atmosphere for progress and growth.” The museum’s Arts Thrive attendance was record-breaking this year. When we spoke to him, he was anticipating the main exhibit in May, “Making American Artists, 1776-1976,” on loan from the Pennsylvania Academy of Fine Arts.

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

Best Of The City Party 2023

1 2 3 4 5 6 7

On Friday, December 8th, some of the city’s best people, celebrities, and cherished establishments gathered at REVEL Entertainment for the first time since a pandemic-induced hiatus for Albuquerque the Magazine’s Best of the City party. This eagerly awaited event was a huge success and marked a revival of the city’s social scene and community spirit.

6.

7. Star Velasquez, Andrea

1. Richard Dennison, Chris Montano, Lorraine Garcia, Jennifer Dennison

2. Dana Miller, Catie Glover

3. Tracy Ngwyen, Elisa Vasquez

4. Shawn Arellano, Crystal Brandenburg

5. Shane Griffith, Vincent Pittman, Tiffany Pittman

Larry Barker, Marcia Simmons

Costello

Best Of The City Party

On Friday, December 8th, some of the city’s best people, celebrities, and cherished establishments gathered at REVEL Entertainment for the first time since a pandemic-induced hiatus for Albuquerque the Magazine’s Best of the City party. This eagerly awaited event was a huge success and marked a revival of the city’s social scene and community spirit.

8. Erin Robles, Adeline Herrera

9. Estevan Lucero, Nykilah Lucero

10. Molly Montaro, Denish Hasher

11. Rachel Miles, Darren Easter

12. JJ Griego, Kelly Romero

13. Samantha Sanchez, Serenity Hope

14. Gerardo Casas, Clarissa Casas

FACES&PLACES

Albuquerque Comic Con

ALBUQUERQUE CONVENTION CENTER

1 2 3 4 5 6 7

Attendees of the Albuquerque Comic Con immersed themselves in a world of cosplay, comics and gaming at the convention center January 19th through the 21st. They had the chance to explore the latest collectibles, show off their creativity, and even meet their favorite artists and celebrities.

1. Alejandro Maestas, Rachel Horuath, Eric Valdez

2. Angel Turietta, Carmen Silva

3. Ben Brunt, Quincy Lopez

4. Kai Archibeque, Evan Griego, Stormy Coor

5. Kayla Porch, Sara Garcia

6. Wendy Harrison, Chris Kelly

7. Ilazki Shirley Hill, Rory Sylvester

FACES&PLACES

Nob Hill Shop and Stroll

NOB HILL

1 2 3 4 5 6 7

The 28th Annual Nob Hill Shop & Stroll commenced on Thursday, December 1st, marked by a captivating tree lighting ceremony in the business center. There were three holiday markets dispersed across the vibrant neighborhood. This festive event is geared around supporting local, small businesses nestled in the heart of the Duke City.

1. Toby Agnew, Diana Agnew, Peter Agnew, Olivia Agnew

2. Cole Sharp-Natividad, Corrine Sharp

3. Casey Mraz, Jessica Mraz

4. Rebecca Treise, Michael Truong

5. Luis Olivas, Abbie Olivas

6. Saba Mohammad, Kevin Thomas, Reem Thomas

7. Wendy Garcia, Dorothy Borden

FACES&PLACES

Wheels Museum Community Christmas Party

ALBUQUERQUE RAIL YARDS

1 2 3 4 5 6 7

Fans of trains-and anything else that may have wheels or wingsenjoyed celebrating the holiday season with free rides, a silent auction, and an abundance of good cheer at the Wheels Museum’s Christmas Party on Saturday, Dec. 16, 2023.

1. Fatuma Baltzer, Joseph Baltzer, Basam Baltzer, Henry Sloma

2. Andrew Layman, Cindy Hong

3. Naomia Pierce, Suki Pierce

4. Kama Davis, Dr. Elliott Pierce

5. Ann Edenfield, Leba Freed

6. Sophia Renteria, Karyn Bernicke, Gerald Timmer, Mary Bibeau

7. Laura Chalpaty, Oliver Griego

DATEBOOK

TUESDAY 7–SUNDAY 12

VARIOUS TIMES

Based upon Tim Burton’s dearly beloved film, this musical tells the story of Lydia Deetz, a strange and unusual teenager whose whole life changes when she meets a recently deceased couple and a demon with a thing for stripes. Info: Popejoy Hall, 203 Cornell Drive NE, (505) 277-4569. 12 performances; tickets available at popejoypresents.com.

MAY 2024

SATURDAY 4 | 11 AM–7 PM

Albuquerque Turkish Festival. Albuquerque Turkish Food & Culture Fair will feature exquisite samples of Turkish-Mediterranean Cuisine (Doner Gyro Kebab, Baklava, Turkish Coffee and more), cultural exhibits, whirling dervish, children’s area, arts and crafts, and more. Please join us and invite your loved ones. This will be an outdoor event and is open to the public. Info: Raindrop Foundation, 7901 Mountain Road NE, (505) 859-3751, raindropturkishhouse.org/ newmexico/Albuquerque. Free.

Trust us, these are a few ABQ events YOU CAN'T MISS.

YUMMSVILLE

FRIDAY 10 | 6:30–8:30 PM

Fluid Art Paint Pour for Clay Pot Makeovers. Unleash your creativity by creating your own unique pots using the gorgeous acrylic paint (flip cup and pour) techniques of Heather Paints. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace. com. $50.

FRIDAY 31 | 2 PM

2024 ABQ Wine Classic - Ramey Wine Seminar. The ABQ Wine Classic returns. Join Keshet for an afternoon wine seminar featuring wines from Ramey Wine Cellars at beautiful Los Poblanos. Info: Los Poblanos Historic Inn and Farm, 4803 Rio Grande Blvd. NW, (505) 3449297. For tickets and information, visit keshetarts.org/ ABQ-wine-classic. $95 per person which includes light snacks.

VINO

AMERICANA

SATURDAY 11 | 2–5 PM

Dirty Old Town ABQ. Don’t miss this Irishish Americana band which will play Old Town at the Noisy Water Winery, located just west of the plaza. Join the duo for a fun and relaxing Saturday afternoon. Debo (accordion) and Tom (resonator, mandolin) play Irish Folk/Punk ‘n Americana. Enjoy a flagon or two with them. Info: 301 Romero Street NW, (505) 842-8022, noisywaterwinery.com, no cover.

MAMAS

FRIDAY 3 | 5–8 PM

Mariposa Gallery’s 50th Birthday. Marcia Sednek will be featured at this reception for her 11th solo show of tin dresses and assemblages titled “Happy Frocking Birthday”. The show runs through June. Info: Mariposa Gallery, 3500 Central Ave. SE. Further information can be requested at info@ mariposa-gallery.com or by phoning Liz Dineen at (505) 268-6828.

SUNDAY 12 | 9 AM–5 PM

Mother’s Day at the Zoo. Celebrate the moms in your life along with all of the Zoo mothers and their little wild ones. More than a dozen local bands will be performing at seven locations throughout the ABQ BioPark Zoo. Arrive early to grab food from a variety of locations throughout the Zoo, then enjoy a picnic in the grass before treating mom to a Bloody Mary in the Lounge at the Bandshell. Info: ABQ BioPark, 903 10th Street SW. Tickets $10 adult, $5.50 senior, and $5.00 youth (age 3–12) available at artsandculture. cabq.gov/zoo.

BRICKS

SATURDAY 25 AND SUNDAY 26

SATURDAY 9–5 PM, SUNDAY 10–4 PM

Brick Fest Live. Inspire, educate, and entertain. With hands-on activities, life-size models, and celebrities, this is the #1 event for brick lovers of all ages. The family will have a blast building memories together while engaging in creative play. Also, shop for hard-to-find LEGO merchandise. Info: Rio Rancho Event Center, 3001 Civic Center Drive, (505) 891-7300, rioranchoeventscenter.com. Tickets $19.99–$34.99 at universe.com/events/brick-fest-live-rio-rancho.

SUNDAY 19 | 3 PM

STRINGS AND KEYS

The Fischer Duo. The Placitas Artists Series presents Norman Fischer, cello and Jeanne Kierman, piano as they perform a program including a baroque masterpiece and two new works written especially for the two of them for their 50th anniversary in 2020. Fine artists on exhibit include Tony Mattson, Lyne Kearny, Deb Evans and Lynda Burch. Info: Las Placitas Presbyterian Church, 7 Paseo de San Antonio, (505) 867-8080 or placitasarts.org. Tickets $25.

DATEBOOK

multiple dates | various times

Bard Crawl: As You Like It. Duke City Repertory Theatre brings back Albuquerque’s favorite way to enjoy the work of William Shakespeare, performing the magic at a record 11 venues across Albuquerque. Join them with a drink in hand as they tackle one of the Bard’s most raucous comedies. Info: Visit dukecityrep.com for a full list of dates and venues. The box office number is (505) 797-7081. Seating is first come, first served and all performances are pay-what-it’s-worth, suggested as $15 per attendee.

tuesday–sunday | 11 am–4 pm

The Gallery ABQ. Miniatures and Small Works is a Salon Show that is open to New Mexican artists in all media including but not limited to oil, water media, acrylic, mixed media, pencil drawings, photography, glass, and sculpture. The Featured Artist will be Marlies Diels (pottery). Info: 8210 Menaul Blvd. NE, thegalleryabq.com or facebook@thegalleryabq or (505) 2929333.

wednesday 1 | 6–8 pm

Los Poblanos Outdoor Music Series. Live local music, beautiful New Mexican weather and creative cocktails from our Rio Grande Valley Rescue Truck await you at Los Poblanos. Seating is first-come, first-served. Beverages are available for purchase. No pets, outside food or beverages permitted. Info: Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd. NW. For more details, visit lospoblanos.com/events.

thursday 2 | 6 pm

Artist Conversation with Leslie Parker. Keshet Dance & Center for the Arts presents an Artist Conversation with Leslie Parker from Twin Cities, Minnesota, co-facilitated by Dr. Manuel Montoya. Leslie is a dance artist, director, improviser, and performer who embodies an aesthetic influenced by the Black and African Diaspora. Info: Keshet Dance & Center for the Arts, 4121 Cutler Ave. NE, (505) 224-9808. Tickets available at keshetarts.org/ events.

thursday 2 | 7:30–9:30 pm

UNM Symphony Orchestra. Dr. Emily Moss conducts the orchestra in Villa Lobos’ “Bachianas Brasilieras No. 4, Waignein’s Rhapsody for alto saxophone and orchestra” (with 2024 Concerto & Aria Competition winner Daniel Slencsak), and Respighi’s “Pines of Rome.” Info: Popejoy Hall, 203 Cornell Ave. NE.

Tickets available at unmtickets.com or at the box office. $15 general admission, $10 seniors and UNM employees, $5 students.

friday 3 | 10:45 am

New Mexico Philharmonic Coffee Concert. Beethoven’s second foray into the world of big, public symphonies combines his unique artistry with his humor, stated through various musical jokes in the Scherzo and Finale. This is one of the last works of Beethoven’s early period with Na’Zir McFadden, conductor, and Anthony Ratinov, piano. Info: South Broadway Cultural Center: The John Lewis Theatre, 1025 Broadway Blvd. SE. Tickets: nmphil.org/event/earlybeethoven-may-3-2024/#.

friday 3 | 1–5 pm

Two Rare Birds. Amapola Gallery featured artists for May include Ray Upson’s wood carvings and Sally Rugula’s art in multiple mediums, including a line of earrings and pendants made of tiny paintings and painting remnants. Info: Amapola Gallery, 205 Romero St. NE, upstairs on the Plaza in Old Town, (505) 242-4311 and Amapola-gallery.com. Open daily 10 am–5 pm. These exhibits run through May.

friday 3 | 5–8 pm

Mariposa Gallery’s 50th Birthday. Marcia Sednek will be featured at this reception for her 11th solo show of tin dresses and assemblages titled “Happy Frocking Birthday”. The show runs through June. Info: Mariposa Gallery, 3500 Central Ave. SE. Further information can be requested at info@mariposa-gallery. com or by phoning Liz Dineen at (505) 268-6828.

friday 3 | 5–9 pm

First Friday ArtWalk/ArtsCrawl. This is an independent arts organization and community of artists working to elevate New Mexico’s emerging economy. Blockby-block place-making events support local artists and local brick and mortar establishments. The purpose is to spark the vibrancy of the arts by organizing experiences at the neighborhood level. Info: The Groove Artspace, 309 Gold Ave. SW, thegrooveartspace.com, (505) 750-1713. ArtWalk Map available at abqartwalk.com\eventsmap.

friday 3 | 6–9:30 pm

Ethos Literacy ‘Burque Bee. Teams compete for spelling glory in support of adult literacy education. Join us and emcee Shelly Ribando of KOAT for a fun evening on the patio. Limited

to 12 teams of three. Info: Canteen Brewhouse, 2381 Aztec Road NE. Early Bird Registration $60 (ends 4/3). Regular Registration $75. ethosliteracy. org/BurqueBee.

friday 3 | 7 pm

11th Annual Wine and Wishes Benefiting Make-A-Wish New Mexico. Themed “Spark Hope,” wishes spark hope, joy, and the belief that anything is possible. Join us for this blue tie gala which will include hors d’oeuvres, silent and live auctions, wine samplings, and a mystery wine pull. Info: Sandia Resort & Casino, 30 Rainbow Road, (505) 888-9474. Single $50 tickets available at wish.org/ nm/11th-annual-wine-wishes.

friday 3 | 7:30 pm

Dances and Variations. Join the Albuquerque Philharmonic Orchestra for the final concert series of their 51st season featuring Mozart’s Idomeneo and Elgar’s Enigma Variations. Info: First Unitarian Church, 3701 Carlisle Blvd. NE. Concerts are free, open seating, no tickets required, donations appreciated, children welcome. Visit abqphil.org or call (505) 433-7445 for more information.

friday 3–sunday 12 | fridays and saturdays 7:30 pm, sundays 2 pm

Vanya & Sonya & Masha & Spike. This play by Christopher Durang is a modern comedy influenced by the works of Anton Chekhov. The story revolves around the relationships of three middle-aged single siblings, two of whom live together, and takes place during a visit by the third, Masha, who supports them. They discuss their lives and loves, argue, and Masha threatens to sell the house. Info: The Adobe Theater, 9813 4th Street NW, (505) 898-9222. Tickets $15-$24 ($10 tix for Thursday, May 9) available at adobetheater.org.

fridays 3 and 10 | 7:30 pm; saturday 11 | 7:30 pm; saturdays 4 and 11 | 2 pm; sundays 5 and 12 | 2 pm

Arsenic and Old Lace by Joseph Kesselring. Presented by Rio Rancho Players Community Theatre, Arsenic and Old Lace is a classic black comedy about the only thing more deadly than poison: Family! Info: St. Francis Episcopal Church Fellowship Hall, 2903 Cabezon Road, Rio Rancho. Tickets: General Admission $25; 65+, student, and military $20; Group 6+ $18 at rr-cc. org or call (505) 977-4160.

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friday 3 | 9 pm

Chatter Late Works. A late-night concert for the adventurous at Chatter’s downtown warehouse performance space. Renowned cellist Matt Haimovitz performs solo works from his Primavera Project. Cash bar provided by Rumor Brewing. Info: Chatter, 912 3rd Street NW. Tickets: Pay What You Wish, at the door or at chatterabq.org.

saturday 4 through saturday 25 |10 am–4 pm, thursday–sunday

The New Mexico Watercolor Society. The 2024 Annual Spring Exhibition will take place at the Expo-NM Fine Arts Gallery. Soak up a splash of springtime with dozens of water media artists from throughout the state (and beyond). Both standard-sized and miniature works will be featured. All paintings are available for purchase. Info: 300 San Pedro NE. Admission is free. An ExpoNM parking fee may apply. More info at nmwatercolorsociety.org.

saturday 4 | 11 am–7 pm

Albuquerque Turkish Festival. Albuquerque Turkish Food & Culture Fair will feature exquisite samples of Turkish-Mediterranean Cuisine (Doner Gyro Kebab, Baklava, Turkish Coffee and more), cultural exhibits, whirling dervish, children’s area, arts and crafts, and more. Please join us and invite your loved ones. This will be an outdoor event and is open to the public. Info: Raindrop Foundation, 7901 Mountain Road NE, (505) 859-3751, raindropturkishhouse. org/newmexico/Albuquerque. Free.

saturday 4 |3–5 pm

Nothing Left for Me: Federal Policy and the Photography of Milton Snow in Diné Bikéyah Opening Reception. This exhibition explores the impact of 1930s federal policies on Diné (Navajo) lands and livelihoods. Exhibition co-curator Dr. Jennifer Nez Denetdale (Diné) will give a brief lecture from 3:30-4 pm, and refreshments will be provided throughout the event. Info: Maxwell Museum of Anthropology, University of New Mexico, 500 University Blvd. NE, (505) 277-1400, maxwell@unm.edu. Free; donations welcome.

saturday 4 | 6–9 pm

Irishish Americana Music. Dirty Old Town ABQ plays Rock Canyon Cider’s taproom for fun and frolic, with Thomas Dewers (guitar, mandolin), Terry Bluhm (bass, baritone guitar), Zoom Crespin (drums), and Debo Orlofsky (accordion). Enjoy the brews, food truck snacks, and dance-friendly atmosphere at this Tijeras Canyon favorite. Info: Rock Canyon Cider, 364 NM-333, located on old Route 66 (Carnuel exit off I-40), (505) 861-9855, rockcanyoncider.com. No cover.

saturday 4–sunday 12 |

various times

CARMEN: One of the Most Famous Operas of All Time. In the sultry heat of Seville, Carmen bewitches all who cross her path – even Corporal Don José. He soon falls under her beguiling spell, abandoning his life in the military. A fiery love triangle ignites as the famed bullfighter Escamillo vies for Carmen’s affections. Micaëla, Don José’s childhood sweetheart, strives to win him back, but destiny’s die is cast. Be swept away by the explosive clash of desire and destiny. The presentation of Carmen will be in

Spanish. The translation by Eduardo de Bray, dates back to 1904 and comes from a Barcelona zarzuela company. English translations are projected above the stage for all operas. Info: Opera Southwest, National Hispanic Cultural Center, Albuquerque Journal Theatre, 1701 4th Street SW. Tickets at nmculture.org.

saturday 4 | 8 pm

Go Now! The Music of The Moody Blues. Join the New Mexico Philharmonic to experience this timeless music live, performed by Go Now! led by Gordy Marshall, 25-year drummer for The Moody Blues and Mick Wilson, lead singer of 10cc for more than 25 years. Between them they perform the Moodies’ legendary and timeless catalogue of songs and hits, including “Tuesday Afternoon,” “Go Now,” plus “Forever Autumn” and a show-stealing rendition of “Nights in White Satin.” Info: Popejoy Hall, 203 Cornell Drive NE. For tickets, go to nmphil.org.

sunday 5 | 7 am–12 pm

37th Annual Run for the Zoo. Run for the Zoo has events for all ages and fitness levels, including a Half Marathon, 10K Timed, 5K Timed, 5K Fitness, and a 1 Mile Fun Run/Walk that travels through the back of the Zoo. All participants receive a commemorative t-shirt and free Zoo admission that day with their race bibs. Proceeds from this fundraiser support your ABQ BioPark. Info: Preregistration required. For information, visit the official Run for the Zoo website or call the New Mexico BioPark Society at (505) 764-6280.

sunday 5 | 10:30 am

Chatter Sunday. Renowned cellist Matt Haimovitz performs music by Glass, Webern, and Mendelssohn. As always, your ticket includes a custom coffee drink from the espresso bar. Info: Chatter, 912 3rd Street NW. Tickets: Pay What You Wish, at the door or at chatterabq.org.

sunday 5 | 11 am– 2 pm

Juanita at Cinco de Mayo Art Festival. Plan to attend the festival which will be from 10 am–4 pm, and catch Juanita’s desert zydeco blues. The pastoral beauty of the North Valley provides the ideal setting to enjoy arts and crafts, vendors, workshops, live music, food trucks, refreshing beverages and more. Info: La Parada/Farm & Table, 8917 Fourth Street NW, (505) 503-7124, shoplaparada.com or farmandtablenm. com. All ages, no cover.

sunday 5 | 3 pm

Dances and Variations. Join the Albuquerque Philharmonic Orchestra for the final concert series of their 51st season featuring Mozart’s Idomeneo and Elgar’s Enigma Variations. Info: St. Therese Catholic Church, 3424 4th Street NW. Concerts are free, open seating, no tickets required, donations appreciated, children welcome. Visit abqphil.org or call (505) 433-7445 for more information.

sunday 5 | 7 pm

The Enchantment Awards. An awards program once a year, an education program every day, the biggest, brightest celebration of high school theater in New Mexico. Our professional staff coaches the students for a week in solo and group performance. The Best Actor and Best Actress are chosen, and they are sent to New York City for the Jimmy Awards, where they work with Broadway professionals. Info: Popejoy Hall, 203 Cornell NE. Tickets $17.50 plus fees at unmtickets.com.

monday 6 | 8 am–3 pm

The UnFOREgettable Golf Classic. Presented by RBC Wealth Management,

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the annual event to raise funds and awareness for Alzheimer’s disease is returning to Tanoan Country Club. Join us during this inspiring day of golf for a very important cause. Info: Contact Nicolette Garcia, (505) 404-9849 or nsgarcia@alz.org, for sponsorship opportunities or to register.

tuesday 7 | 10 am

Albuquerque Newcomers Welcome Coffee. Join others to learn about the club’s varied activities, wine tastings, games, men’s groups and singles groups. Membership is open to residents of less than five years or who are experiencing major changes in their lives. Info: Sandia Presbyterian Church (not affiliated with the church), 10704 Paseo del Norte NE, (505) 321-6970 or contact abqnewcomers@gmail.com.

tuesday 7 | 4:30–5:15 pm

Town & Ranch Production and Distillery Tour. Join a behind-the-scenes tour of our production space, meet the team, and watch our lavender essential oil be transformed into soaps, salves, spirits and more. Closed-toed shoes are required. Info: Town & Ranch, 1318 4th

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Street NW. For details visit lospoblanos. com/events. Free.

tuesday 7–sunday 12 | various times Beetlejuice. Based upon Tim Burton’s dearly beloved film, this musical tells the story of Lydia Deetz, a strange and unusual teenager whose whole life changes when she meets a recently deceased couple and a demon with a thing for stripes. Info: Popejoy Hall, 203 Cornell Drive NE, (505) 277-4569.

12 performances; tickets available at popejoypresents.com.

wednesday 8 | 6–8 pm

Los Poblanos Outdoor Music Series. Delight in live local music, beautiful New Mexican weather, and creative cocktails from our Rio Grande Valley Rescue Truck. Seating is first-come, first-served. Beverages are available for purchase. No pets, outside food or beverages permitted. Info: Los Poblanos Historic Inn & Organic Farm, 4803 Rio

Grande Blvd. NW. For more details, visit lospoblanos.com/events.

thursday 9 | 6:30–8:30 pm

Botanical Drawing Open Studio with Max. Bring your own paper, pencils, pens, ink, and paints to join other attendees in drawing the details of the natural world. We will provide a wide variety of botanical samples (leaves, seed pods, dried flowers, etc.) to be drawn. You are welcome to bring in any other natural objects you might wish to sketch and share. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace.com. $15.

friday 10 | 11 am–12:30 pm

Spring Floral Workshop. We will gather flowers, greenery, and botanicals to incorporate into handcrafted artwork using a Japanese printmaking technique called Tataki Zome. You will take home a lasting imprint of the beautiful blooms you collect from our farm. Info: Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd. NW. For tickets and details visit lospoblanos.com/ events. $65.

friday 10 | 6:30–8:30 pm

Fluid Art Paint Pour for Clay Pot Makeovers. Unleash your creativity by creating your own unique pots using the gorgeous acrylic paint (flip cup and pour) techniques of Heather Paints. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace.com. $50.

friday 10 | 7–9:30 pm

Afriquerque 2024. Experience the vibrant rhythms and soulful melodies of Afriquerque, a festival celebrating the rich tapestry of Black New Mexican cultures. Listen to Dee Brown who describes his musical palette as “All Things Soulful,” which is exactly what you can expect to hear and feel at this Dee Brown Situation show. Info: African American Performing Arts Center and Exhibit Hall, 310 San Pedro Drive NE, Expo, (505) 222-0785. Tickets are $15 for general admission and $10 for students with valid ID. Please RSVP at nmaapac.com/afriquerque-rsvp.

friday 10 | 7:30 pm

Albuquerque Science Fiction Society Meeting. Artist Jeff Benham of 7000 BC talks about “Truth, Justice, and the American: How Comics Animate Culture.” This long-running NM science fiction club has author readings, science talks, films and discussions. Location: Activity Room, St. Andrew Presbyterian

Church, 5301 Ponderosa Ave. NE. Call (505) 266-8905 or visit bubonicon. com. Free to newcomers.

saturday 11 | 6 am–6 pm

Stamp Out Hunger. Join the National Association of Letter Carriers’ annual nationwide food drive. Look for the blue bag in your mailbox, fill with non-perishable food, then place it by your mailbox for your mail carrier to collect. Donations will be delivered to Roadrunner Food Bank to be distributed in communities across New Mexico. No blue bag? Any bag will do.

saturday 11 | 10 am–12 pm

Pastel Society of New Mexico. Please join us at our May meeting and enjoy a fascinating presentation by awardwinning pastel artist Lee McVey. Don’t miss this rare opportunity to meet and learn from an amazing artist and acquire knowledge about pastels and the Pastel Society. Info: Albuquerque Museum, 2000 Mountain Road NW. All welcome, no charge.

saturday 11 | 2–5 pm

Dirty Old Town ABQ. Don’t miss this Irishish Americana band which will play Old Town at the Noisy Water Winery, located just west of the plaza. Join the duo for a fun and relaxing Saturday afternoon. Debo (accordion) and Tom (resonator, mandolin) play Irish Folk/ Punk ‘n Americana. Enjoy a flagon or two with them. Info: 301 Romero Street NW, (505) 842-8022, noisywaterwinery. com, no cover.

saturday 11 | 1:30 and 3:30 pm

The Bully Plays. New Mexico Young Actors present a selection from the Bully Plays anthology, “Gossip” by Brian Hampton, and “Flash Mob” by Elizabeth Wong. The anthology was commissioned in response to the growing epidemic of bullying and the all-too-often tragic results. This collection of short plays will challenge, inspire, enlighten, and help confront the issue of bullying in a constructive and creative way. Info: The Vortex Theater, 2900 Carlisle Blvd. NE. Tickets $14 at nmyoungactors.betterworld.org.

saturday 11 | 2–5 pm

Ink Resist, Design and Paint with Rachel. Utilizing design principles, fabulous paper, inks and ink-resist techniques, artist and teacher Rachel will lead attendees in creating a unique piece of art. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace.com.

saturday 11 | 6–9 pm

Bach’s Monumental St. John Passion. New Mexico Performing Arts Society and the New Mexico Bach Society present Bach’s monumental St. John Passion with professional soloists, choir and orchestra. This is the first performance of the complete St. John Passion in New Mexico in more than ten years. Metropolitan Opera conductor emeritus Franz Vote leads the ensemble in a narrated version of the work that brings audiences closer to the story. Info: St. Michael & All Angels Church, 601 Montaño Rd NW. Tickets and more

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information available at nmpas.org, or call Hold My Ticket at (877) 466-3404.

sunday 12 | 9 am–5 pm

Mother’s Day at the Zoo. Celebrate the moms in your life along with all of the Zoo mothers and their little wild ones. More than a dozen local bands will be performing at seven locations throughout the ABQ BioPark Zoo. Arrive early to grab food from a variety of locations throughout the Zoo, then enjoy a picnic in the grass before

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treating mom to a Bloody Mary in the Lounge at the Bandshell. Info: ABQ BioPark, 903 10th Street SW. Tickets $10 adult, $5.50 senior, and $5.00 youth (age 3–12) available at artsandculture. cabq.gov/zoo.

sunday 12 | 10:30 am

Chatter Sunday. Chatter musicians perform Brahms’ String Sextet in G major. As always, your ticket includes a coffee drink from the espresso bar. Info: Chatter, 912 3rd Street NW. Tickets: Pay What You Wish, at the door or at chatterabq.org.

sunday 12 |

10:30 am

Brunch and a Movie. The Historic Lobo Theater is excited to bring Mama Mia! to the big screen. Grab your ticket online or call for reservations today. The movie will screen at 11:30 am. Info: The Historic Lobo Theater, 3013 Central Ave. NE, (505) 876-7176. Tickets at holdmyticket.com, $10 General Admission, $25 Brunch and a Movie, and $21 Brunch Only.

sunday 12 |1–5 pm

Mother’s Day in Old Town. The City of Albuquerque presents this free event to celebrate Mom on her special day in Old Town, featuring food, shopping, kids’ activities, and more. Enjoy live music on the Gazebo with performances by Nathaniel Krantz, Baila! Baila!, and Picoso. Grab a bite to eat from local food trucks Craft Q BBQ, Tikka Spice, and Pack’n Bowlz or enjoy a sit-down meal in one of the Old Town restaurants. Eat, dance, and enjoy time with the family in Historic Old Town, 200 N. Plaza Street NW, cabq.gov/artsculture/historic-oldtown/mothers-day-in-old-town.

wednesday 15 | 1–4 pm

Fused Glass Dishes/Votives with Carol. Learn the science and art of fused glass – what it is, how it is made and what you can do with it. Since the possibilities for fused glass are endless, the focus will be on creating two dishes, one which can be fused into a decorative votive or vase. All materials are provided. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace. com. $120.

wednesday 15 | 6–8 pm

Los Poblanos Outdoor Music Series. Live local music, beautiful New Mexican weather and creative cocktails from our Rio Grande Valley Rescue Truck are waiting for you at Los Poblanos. Seating is first-come, first-served. Beverages are available for purchase. No pets, outside food or beverages permitted. Info: Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd. NW. For more details, visit lospoblanos. com/events.

thursday 16 |6–8:30 pm

Mosaic Open Studio with Erika or Jill. Bring your own project and supplies (or buy them at The Groove’s mosaic supply shop) and work on your piece together with other attendees. Use The Groove’s tools and grinders as needed. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace. com. $20.

friday 17 | 7–9 pm

Jazz Brasileiro at Thirsty Eye Brewing. Enjoy the beautiful, sensuous, and sophisticated sounds of bossa nova as Tony Cesarano (guitar) and Debo

Orlofsky (vocals) take you on a bossa nova travelogue and mix it up with Brazilian jazz, boleros and jazz standards. Partake in great craft beer, wine, and other beverages along with food truck snacks in a fun, casual, and artistic atmosphere. Info: Thirsty Eye Brewing, 206 Broadway Blvd. SE, (505) 639-5831, thirstyeyebrew. com. No cover; 21+ or with parental accompaniment.

friday 17–saturday, june 1 | fridays and saturdays 7:30 pm, sundays 2 pm

How I Learned to Drive. The Vortex Theatre presents this play wherein a woman learns the rules of the road and life from behind the wheel. NOTE: Adult content. Info: Vortex Theatre, 2900 Carlisle Blvd. NE. Tickets available at vortexabq.org; general admission $24; students and SAG/AFTRA $19.

saturday 18 | 10 am–4 pm

Corrales Heritage Day. Corrales Historical Society celebrates historical celebrations and ceremonies held in the Old Church. Archival photos and memorabilia will be on exhibit. Info:

Old San Ysidro Church. 966 Old Church Road, Corrales. More information available from Anne Van Camp, ahvster@gmail.com, (408) 396-8697 or corraleshistory.org. Free.

saturday 18 | 1–10 pm

Boots in the Park. Thomas Rhett, Chris Young, Chris Jansen, Kameron Marlowe, Dylan Schneider, Leaving Austin, and Luwiss Lux. Join other fans for live tunes, finger-lickin’ craft food, and the smoothest cocktails. There will be line dancing, cornhole tournaments, beverages, and merchandise to purchase. Info: Balloon Fiesta Park, 5500 Balloon Fiesta Parkway NE. Direct questions to customerservice@ activateevents.com. Tickets available at tickets.bootsinthepark.com.

saturday 18 and sunday 19 | 2 pm

From Sea to Sky – Spring Concerts. Presented by Rio Rancho Youth Chorus & Children’s Chorus of Rio Rancho, join us for a mix of classic and contemporary (and sometimes silly) music which is sure to charm, and is a great way to spend a spring afternoon

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supporting local youth. These talented young people will “wow” you with their beautiful harmonies and very entertaining performances. Info: 2903 Cabezon Road, Rio Rancho, St. Francis Episcopal Church Fellowship Hall. Tickets: General Admission $20; 65+, student, and military $15 at rr-cc.org or call (505) 977-4160.

saturday 18 | 6 pm

Roman Echoes. Take pleasure while listening to Italian violinist Anna Tifu on the Popejoy Hall stage in a fiery interpretation of Khachaturian’s “Violin Concerto.” Opening the show is the bombastic “Overture to Ruslan and Lyudmila” followed by more music including “Spartacus Suite No. 2” and Respighi’s colorful and evocative “Pines of Rome.” Music Director Roberto Minczuk conducts. Info: Popejoy Hall, 203 Cornell Drive NE. Tickets available at nmphil.org.

sunday 19 | 10:30 am

Chatter Sunday. Music for your ears with violin and piano by Edvard Grieg and Cassandra Miller. As always, your ticket includes a coffee drink from our espresso bar. Info: Chatter, 912 3rd

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Street NW. Tickets: Pay What You Wish, at the door or at chatterabq.org.

sunday 19 | 10:30 am

Brunch and a Movie. The Historic Lobo Theater is excited to bring The Addams Family to the big screen. Grab your ticket online or call for reservations today. The movie will screen at 11:30 am. Info: The Historic Lobo Theater, 3013 Central Ave. NE, (505) 876-7176. Tickets at holdmyticket.com: $10 General Admission, $25 Brunch and a Movie, and $21 Brunch Only.

sunday 19 | 2 pm

Corrales Historical Society Speaker Series. Storyteller Paulette Atencio presents “Traditional Stories from Northern New Mexico,” focusing on traditions and what it means to be of Hispanic descent, as well as universal humor and lessons in life. Info: Old San Ysidro Church, 966 Old Church Road, Corrales. More information available from Dean Sherer, chsspeakerseries@corraleshistory.org or corraleshistory.org. Free.

sunday 19 | 3 pm

The Fischer Duo. The Placitas Artists Series presents Norman Fischer, cello and Jeanne Kierman, piano as they perform a program including a baroque masterpiece and two new works written especially for the two of them for their 50th anniversary in 2020. Fine artists on exhibit include Tony Mattson, Lyne Kearny, Deb Evans and Lynda Burch. Info: Las Placitas Presbyterian Church, 7 Paseo de San Antonio, (505) 8678080 or placitasarts.org. Tickets $25.

sunday 19 | 5–8 pm

NAMI Walks New Mexico 2024. Join us at NAMIWalks NM, where we’ll have food trucks, activities, and walk UNM’s North Golf Course. We walk for mental health: to end stigma, promote treatment, and build community. Info: Parking will be in the UNM Law School Lot. Register for free and find more information at namiwalks.org/newmexico.

tuesday 21 | 5:30–6:30 pm

Lecture Series: Photographing New Mexico’s Historic Churches. Join us for a talk from local photographer and

author, David Policansky, about his long-term mission to photograph the captivating and evocative historic Catholic churches across the state of New Mexico. Info: La Quinta Cultural Center, 4803 Rio Grande Blvd. NW. For tickets and details visit lospoblanos. com/events. $20.

wednesday 22 | 6–8 pm

Los Poblanos Outdoor Music Series. Delight in live local music, beautiful New Mexican weather and creative cocktails from our Rio Grande Valley Rescue Truck. Seating is first-come, first-served. Beverages are available for purchase. No pets, outside food or beverages permitted. Info: Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd. NW. For details visit lospoblanos.com/events.

saturday 25 and sunday 26 | saturday 9–5 pm, sunday 10–4 pm

Brick Fest Live. Inspire, educate, and entertain. With hands-on activities, life-size models, and celebrities, this is the #1 event for brick lovers of all ages.

The family will have a blast building memories together while engaging in creative play. Also, shop for hard-to-find LEGO merchandise. Info: Rio Rancho Event Center, 3001 Civic Center Drive, (505) 891-7300, rioranchoeventscenter. com. Tickets $19.99–$34.99 at universe. com/events/brick-fest-live-rio-rancho.

saturday 25 | 11 am–2 pm

Old San Ysidro Church Tours. Informative docents provide insight into the history of the Old Church, the historic landmark known as the heart of Corrales. Info: 66 Old Church Road, Corrales. More information available from Nan Kimball, njkimball30@gmail. com or corraleshistory.org. Free; no registration required.

sunday 26 | 10:30 am

Chatter Sunday. Jennifer Higdon’s Celestial Hymns and Paul Hindemith’s Clarinet Quartet will delight you this Sunday. As always, your ticket includes a custom coffee drink from the espresso bar. Info: Chatter, 912 3rd Street NW. Tickets: Pay What You Wish, at the door or at chatterabq.org.

sunday 26 | 10:30 am

Brunch and a Movie. The Historic Lobo Theater is excited to bring E.T. The Extra-Terrestrial to the big screen. Grab your ticket online or call for reservations today. The movie will screen at 11:30 am. Info: The Historic Lobo Theater, 3013 Central Ave. NE (505) 876-7176. Tickets at holdmyticket.com, $10 General Admission, $25 Brunch and a Movie, and $21 Brunch Only.

wednesday 29 | 6–8 pm

Los Poblanos Outdoor Music Series. Live local music, beautiful New Mexican weather and creative cocktails from our Rio Grande Valley Rescue Truck are waiting for you at Los Poblanos. Seating is first-come, first-served. Beverages are available for purchase. No pets, outside food or beverages permitted. Info: Los Poblanos Historic Inn & Organic Farm, 4803 Rio Grande Blvd. NW. For more details visit lospoblanos. com/events.

thursday 30 |6–8:30 pm

Mosaic Open Studio with Erika or Jill. Bring your own project and supplies (or

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buy them at The Groove’s mosaic supply shop) and work on your piece together with other attendees. Use The Groove’s tools and grinders as needed. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace. com. $20.

thursday 30–sunday, june 2 | various times and venues

Keshet’s Third Annual ABQ Wine Classic. The main event, the incredible auction and dinner, will be held on Saturday, June 1st at Hotel Andaluz. Info: Please visit keshetarts.org/abq-wwineclassic/ for more information regarding this fundraiser.

friday 31 | 2 pm

2024 ABQ Wine Classic - Ramey Wine Seminar. The ABQ Wine Classic returns. Join Keshet for an afternoon wine seminar featuring wines from Ramey Wine Cellars at beautiful Los Poblanos. Info: Los Poblanos Historic Inn and Farm, 4803 Rio Grande Blvd. NW, (505) 344-9297. For tickets and information, visit keshetarts.org/ABQ-wine-classic.

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$95 per person which includes light snacks.

friday 31–sunday, june 23 | fridays and saturdays 7:30 pm, sundays 2 pm

The Outsider by Paul Slade Smith. Be entertained by this hilarious political farce which makes fun of practically everyone and is sure to keep you wildly entertained. Info: The Adobe Theater, 9813 4th Street NW, (505) 898-9222. Tickets $15-$24 ($10 tix Thursday June 20) and available at adobetheater.com.

ONGOING/DAILY EVENTS

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 the helpline, (505) 255-0405. Also, various days/times listed throughout Datebook for specific group and individual assistance.

various days | various times CSP Dance Studios. Providing Albuquerque with the best partner dance instruction in town, including ballroom, Latin, swing, country, and line dance instruction. Info: 1624 Eubank Blvd. NE, (505) 883-9521, cspdancestudios.com.

various days | various times Overeaters Anonymous. This 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.

various days | various times

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

and are always looking for new young actors to join their company. Weekly theater classes are offered for ages 5 to 18; Drama I classes for elementary, middle, and high school students; and Advanced Drama productions are available for returning students. Call (505) 821-8055, email info@ nmyoungactors.org, or visit website at nmyoungactors.org. Prorated fees and tuition assistance available.

various days | various times

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 – 314 years of haunted history. Info: Approximately 1 hour, 50 minutes, abqtours.fun.

daily |

Cancer Support Now. LGBT Cancer Peer Support, no charge one-on-one peer cancer support matching for cancer survivors and/or caregivers. 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.

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 the 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 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. The website enables people to purchase fine art online, as well as kaleidoscopes, jewelry,

glass, sculptures, photography, and wood. Go to weemsgallery.com, (505) 293-6133.

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. The owners are dedicated to conservation and preservation 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. A “home-away-from-home” is available for families whose children

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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 |

Cancer Support Now. Relaxation support sessions over the telephone by appointment. Our Helpline is available seven days a week at (505) 255-0405. Currently hosting web meetings only.

daily | 9 am–4 pm

The Indian Pueblo Cultural Center. Please join for virtual and in-person events which offer a unique way to experience Pueblo culture including cultural dances, daily artists, lecture series, pickup 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.

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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 – 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 | 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

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. Open 9–11 Mondays for Toddler Time. 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–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–sunday 10 am–2 pm

The Wheels Museum, Inc. This museum is a 501c3 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 Road NW, urbanadventurequest. com, $49 per team; $10 off coupon at visitalbuquerque.org.

various days | various times

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

sundays | check website for times

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, abqtours.fun for more information and $80 tickets.

sundays | 10:30 am

Chatter Sunday. Chatter offers weekly Sunday morning concerts which also include readings and refreshments. A calendar can be found at chatterabq.org or by date in this 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 | 9–11 am

Toddler Time at Explora. Enjoy Explora with your wee ones in an exclusive extra hour, including story time and special songs by the resident musician, Tom. Info: Explora, 1701 Mountain Road NW, (505) 6072, explora.us.

mondays | 12 pm

Kiwanis Club of Albuquerque. Speaker luncheons are held the first three Mondays of each month. 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.

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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 Garle˙ 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 Street SW, turquoisemuseum.com, (505) 4333684. Tickets: $20 adults, $15 children.

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 | 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, New Mexico spirits are sampled 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.

second

tuesdays | 5:30–7 pm

Turquoise Trail Harley Owners Group, Chapter #2015. Socialize with other Harley Owners Group members to learn about upcoming events and rides and get to know our fellow Harley-Davidson enthusiasts. Green chile cheeseburgers are available for purchase from the Moose Lodge. First meeting is free; National HOG membership is required in order to join the Chapter. We love to RIDE. Info: Loyal Order of Moose Lodge, 2121 Edith Blvd. NE, turquoisetrailhog. org.

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. See the Albuquerque Museum 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.

tuesdays | 3:30–5 pm

UNM/Cancer Support Now. Advanced cancer survivors writing together. This is a journaling support group for survivors of 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.

second tuesdays | 10:30 am–12 pm

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

tuesdays–saturdays | 10 am–4 pm

The Groove Artspace. This small, woman-owned business engages partners who lease space (studios, retail space, teaching space) and run their independent art businesses in collaboration with The Groove Artspace. Youth, teen and adultfocused events are offered, as well as introductory mosaic and painting classes with established local teaching artists, advanced art workshops, live model drawing groups, and special guest artist seminars. Some classes and workshops are offered in Spanish. Daytime and evening hours are offered, and artists will occasionally work on their art in public on Gold Avenue . Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713, thegrooveartspace. com.

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 Road NW,

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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. Artistowned and operated, the Corrales Bosque Gallery is delighted to display the work of its 18 member-artists. You will find a wide variety of media and styles, including painting, photography, sculpture, jewelry, ceramics, drawing, folk art, beadwork, and mosaic. Come see us and enjoy. 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.

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 | 11:30 am

Rotary Club of Albuquerque Del Norte. The Club welcomes visitors and community partners interested in networking, fellowship, and uplifting presentations to luncheon attendees. 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 Road 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 spend 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. Closed Monday and Tuesday.

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/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.

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.

second and fourth thursdays | 3:30–5:00 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 | 5–6:30 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.

thursdays | 4–6 pm

Tutoring Thursdays at Explora. Tutoring in the Tech Lab. Want help with tricky homework or a study partner for that upcoming quiz? Drop in for an effective tutoring session. Ages 13–19 welcome. Info: Explora, 1701 Mountain Road NW, (600) 6072, explora.us.

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 – 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

| 4–6 pm

Fix-it Fridays and Crafternoons at Explora. Join others for a variety of projects – repair your broken electronics, use sewing skills to bring old clothes back to life, and craft with friends over Boba Tea drinks. Info: Explora, 1701 Mountain Road NW, (600) 6072, explora.us.

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

Square Dance. Come dance with the Duke City Square Dance Club every Friday night. We dance SSD, Mainstream and Plus levels. Info: Albuquerque Square Dance Center, 4915 Hawkins Street. Dukecitysquaredanceclub. The cost is $8. For more information, contact dukecitysd0@gmail.com.

second

fridays | 6–7 pm

Free Country Dance Lessons. Friday night just got waaaay better. Info:

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Dirty Bourbon, 9800 Montgomery Blvd. NE, (505) 883-9521. Sponsored by and information available at cspdancestudios.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.

fridays, saturdays, and sundays | various times

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 lineup of artists, the Tablao Flamenco presents a dynamic schedule of performances. Info: Friday and Saturday dinner shows feature electrifying performances accompanied by an

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exclusive four-course meal created by Hotel Albuquerque’s Chef, Gilbert Aragon. Visiting on Sunday? Enjoy a light tapas menu and regionally inspired fine wines and spirits. Reservations and more information, dates, and times are found at tablaoflamenco.org.

saturdays |9 am–12 pm

Free Duplicate Bridge Lessons. Whether you are new to bridge or a former or rusty player, enjoy the free supervised play lessons – no partner needed. Info: Duke City Bridge Club, 8616 Northeastern Blvd. NE, (505) 271-2877, 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. All levels. No partner needed and beginners are welcome (introductory dance lesson at 6:45 pm on 4th Saturday). 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. They 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 S how 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 – Cancer Office, 3411 Candelaria Rd. NE, Suite M, theGCAP. org.

EARLY JUNE EVENTS

saturday 1 | 7 pm

Brooks & Dunn Reboot Tour. Produced by Live Nation, the Country Music Hall of Famers have hit the road, bringing their indelible energy to the stage. Adding to

the excitement, renowned David Lee Murphy and country hitmaker ERNEST will accompany them on this tour. Info: Isleta Amphitheater, 5601 University Blvd. SE.

saturday 1 | 8 pm

Stand-Up Comedy. Featuring Cameron Gonzales, TJ Jones, and Phil Romero. Presented by Alex Benton. All proceeds go to support local comedians. Info: The Orpheum Theater, 500 Second Street SW, (505) 243-6566. Tickets $10 at the door.

tuesday 7 | 10 am

Albuquerque Newcomers

Welcome Coffee. Join others to learn about the club’s varied activities, wine tastings, games, men’s groups and singles groups. Membership open to residents of less than five years or who are experiencing major changes in their lives. Info: Sandia Presbyterian Church (not affiliated with the church), 10704 Paseo del Norte NE, (505) 321-6970 or contact abqnewcomers@gmail.com.

friday 7 | 7 pm

Red Hot Chili Peppers: Unlimited Love Tour. The Red Hot Chili Peppers’ mix of hard rock, funk and hip hop has influenced genres such as funk metal, rap metal, rap rock, and nu metal. Info: Isleta Amphitheater, 5601 University Blvd. SE.

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.

PARTNER CONTENT

THE WONDER WOMEN

JULIE & RACQUEL VILLEGAS

(PICTURED RIGHT) JULIE VILLEGAS - PRESIDENT/OWNER OF ROADRUNNER REDI-MIX

SECRETARY/OWNER OF JPR GRAVEL

4601 Paradise Blvd NW Suite G - 505.994.3830 - roadrunnernm.com

(PICTURED LEFT) RACQUEL VILLEGAS - PRESIDENT/OWNER OF JPR GRAVEL

2705 Princeton Dr NE, Albuquerque (five other locations) - 505.503.7766 - jprgravelnm.com

Sometimes life’s path isn’t necessarily the one that is initially chosen.

Julie Villegas didn’t plan on following in her father’s footsteps. Neither did her sister, Racquel Villegas. Early in life, both women had other plans in mind. Ultimately, their true calling was too great to be denied.

After working for her father at Coyote Gravel Products, Julie helped launch Roadrunner Redi-Mix — now the leading concrete company in the state — in 2006. The dedication required to lead a business was instilled in her at an early age.

“My dad taught us a lot of work ethic,” Julie says. “He used to say, ‘I don’t like lazy.’ We started separating bolts when I was 12 or 13 years old. I was raised in it. So I learned it.”

A little family synergy proved to be essential along the way. After receiving a nudge in the right direction from a counselor at the University of New Mexico, Racquel got the remaining motivation she needed to alter her career trajectory from her sister. That led to Racquel taking the reins at JPR Decorative Gravel, which today is one of the largest retail gravel companies in the state.

Like Julie, Racquel grew up in the industry.

“I was raised working at Coyote, my dad’s company, since I was young. I was always good with people. I was always good with customers,” Racquel says. “I have a good work ethic that was taught by my dad.”

One of Julie’s talents as a business owner is putting people in the right position to succeed. That includes family.

“She gave me the confidence I needed,” Racquel recalls. “I think at that point it was a calling.”

The sisters have encountered their fair share of resistance along the way, but that never stopped them from breaking down barriers. The concrete and gravel industry is traditionally a boy’s club, but Julie and Racquel proved themselves repeatedly, so much so that their male counterparts had no choice but to give them the respect they deserved. Today, Roadrunner and JPR serve as the standard bearers for other women looking to break into the business.

There’s no secret as to why the Villegas’ are successful. Employees are like family, with many being given the opportunity to grow with their company. Customers are valued and treated with respect. Perhaps most importantly, the community is served. It’s about far more than concrete and gravel.

“I love my employees. I love giving people jobs, giving opportunities,” Julie says. “Concrete will always sell and gravel will always sell.”

Adds Racquel: “We still look forward to growing and providing more opportunities for our employees, for other people in the community. We still see potential in New Mexico, and there’s still so much growth to be done.”

Moving forward, the goal is to further diversify. Julie also runs a med spa called Dynasty, and she has additional plans to launch a storage unit and apartment complex in the near future. Philanthropy is another focus for the sisters, particularly when it comes to the youth in the state.

“Investing in New Mexico is important to us as we grow and are able to offer more,” Racquel says.

“Once you start making money, then you are able to give more,” Julie adds. “My goal isn’t money. That’s not why I do this. I want to start giving more.”

THE DEDICATED WORKER

MELISSA ROMERO

CORPORATE BUSINESS MANAGER - INTERNATIONAL PROTECTIVE SERVICE, INC.

4901 McLeod Rd NE, Suite B - 505.897.2420 - ipsglobal.com

No matter where life’s journey might take her, Melissa Romero moves forward, emboldened by an unwavering Christian faith and a tireless work ethic.

These attributes have made her a valuable asset to International Protective Service, Inc. (IPS), where she has worked since October 2017, climbing the ranks within the company to her current position of Corporate Business Manager.

“Rooted in the values installed by my family, these guiding principles have been the cornerstone of my achievements,” says Melissa, who believes her leadership and mentoring roles at Sagebrush Church translate ideally to the workplace. “Moreover, the unwavering support of my late husband, who courageously battled cancer with true grace, remains an enduring source of inspiration and motivation. Together, these elements form the foundation of my success, enriching both my professional endeavors and the fabric of our family.”

Melissa’s work in security spans more than 20 years. She began at Los Alamos National Bank in February 1991, working as the Bookkeeping Supervisor, Fraud Investigator, and Teller Supervisor, where she dealt with issues such as stolen checks and debit cards, counterfeit money, embezzlement cases, and compromised accounts.

“I was responsible for gathering film and evidence for our local police department and testified in multiple court cases on the bank’s behalf,” Melissa says.

From there, Melissa was promoted to Operations Officer, overseeing the BSA (Bank Secrecy Act) program related to money laundering and terrorist financing. Her tenure with the bank ended when it was sold and placed under new management, clearing the way for her to transition to IPS, where she initially worked in Human Resources and served as the Corporate Compliance and Logistics Officer before taking on her current position.

IPS is a well-respected company that offers a wide range of security services, including full service residential and commercial security, standing guard, patrol, vacation checks, private investigations, event security, K-9 (explosive, narcotics, etc.), executive protection and workplace intervention/protection. Additionally, IPS has an in-house training academy offering Level 1–3 training to new applicants and to other local security companies. Its Technologies Division, which was added in July 2021, provides customers with a “one-stop shop” by installing cameras, access control, sensors, and alarms for customers, which is monitored 24/7 by a state-of-the-art Dispatch Center.

“What makes IPS special is that we are owned and operated by current, former, and retired law enforcement and/or military officers who have spent their careers protecting citizens and property,” Melissa says. “IPS recruits its officers and agents from a very diverse and skilled labor pool from local and national venues. IPS completes a very extensive and thorough background check to ensure quality control amongst its employees. Each officer is hand-picked based upon their skills, abilities, and proven track record. IPS uniformed officers and clearly marked security vehicles are of the highest quality and standards in the industry.”

IPS continues to expand and grow. The company recently launched an Aviation Division, which allows IPS to protect its clients in the air with a fleet of aircrafts and drones. Moving forward, IPS plans to expand its services to other parts of New Mexico and two more states by the end of 2024.

“Just knowing that I am helping IPS create new policies, procedures, and processes to improve our overall efficiency keeps me focused and excited for the future,” Melissa says.

PROBLEM SOLVER THE

FELIZ M ARISOL MARTONE

ATTORNEY AT LAW - MARTONE LAW FIRM

2500 Louisiana Blvd NE, Suite 510 - 505.207.4254

Feliz MariSol Martone has an innate ability to find solutions in challenging situations.

That became evident when she joined her father, Gary Martone, as the managing attorney at Martone Law Firm in 2008. The father-daughter duo quickly became Albuquerque’s go-to disability appeals practice, with clients from all over New Mexico seeking out their expertise. From about 2008 to 2021, Feliz and her father handled thousands of disability appeals, representing adults and children claiming Social Security disability benefits.

“Social security laws are dense and complex – along with wait times, repetitive forms, and unanswered questions,” Feliz says. “Navigating them alone while struggling medically and financially is overwhelming for most applicants. It is rewarding to make a profound impact on a person’s life when they receive much-needed benefits, both medical and monetary, after years of struggle.”

However, with the onset of the 2020 pandemic, what was once a rewarding disability practice became an ongoing frustrating battle against Social Security regulations that were becoming increasingly and unnecessarily stringent. It was then that Feliz determined expanding the firm’s practice into estate planning would improve the health of her business.

“The U.S. Census Bureau estimates that more than 30 percent of New Mexico’s population will be over age 60 by the year 2030. As someone who is dedicated to service of others, this led me to identify the growing need for estate planning attorneys. It was then that I committed to learning everything I needed to know to establish a successful estate planning practice,” says Feliz, who purchased the firm from her father in 2021. “I onboarded estate planning as a solo attorney, while still managing the firm’s disability practice. With community building and the support from other local women in business, I’ve obtained a steady stream of client referrals that has proved to be our path to success.”

Feliz is deeply invested in the local community. She takes pride in her work and thus serves as a mentor to budding professionals and entrepreneurs through multiple avenues. Feliz is intent on growing her estate planning practice to better serve the people of New Mexico and has added her mentee, Barbara Fong, to her staff. A bilingual Spanish-speaking law graduate, Barbara will soon be a licensed attorney, furthering the reach of the Martone Law Firm’s services. Feliz has won multiple awards for her work, most recently receiving “Woman CEO of the Year” from the Boss Women Network.

“Each time I’m rewarded with a smile and a hug from a client, I am reminded that this is the career for me,” she says.

THE WOMAN, THE LEGACY, & THE DREAM TEAM

GERTRUDE ZACHARY JEWELRY

ERICA HATCHELL (OWNER) - KIMBERLY SANCHEZ-RICKETTS, VINCE SUMMERS, ISABELLA LAURENSON, DORA VELA, RACHEL BARNES, AND LINDA SANCHEZ (THE DREAM TEAM) 1501 Lomas Blvd NW - 505.247.4442 - gertrudezachary.com

WErica Hatchell, CEO/Owner of Gertrude Zachary Inc., began pursuing her interest in stones as a young child, working alongside her mother, Gertrude. After receiving degrees in Employment Relations and Psychology from Michigan State, Erica returned to her roots in New Mexico and began her career and family, now a wife and mother of two. Her passion for gemology and lapidary works of art burns strong to this today.

LThe business was founded 50 years ago by Erica’s late mother, Gertrude, who left behind a legacy of quality craftsmanship and design. “We uphold those core values and stand by them,” says Erica. She strives to carry on the tradition of excellence that Gertrude instilled.

Here, at Gertrude Zachary, each piece is crafted with meticulous attention to detail, as a collaborative process between the designer and Native American silversmiths who make each piece by hand. The designs are a collection of Gertrude’s own original drawings and new works, created by Erica and her in-house designer. Only high quality materials — like high-grade natural American turquoise, Mediterranean coral and semi-precious gemstones — are ever put into production.

Erica would like to see the legacy continue. “We hope to ensure a relevant industry for future generations in this culture to prosper from in the future.”

TThe Gertrude Zachary family extends beyond bloodlines to include both its customers and its employees. Erica praises her staff — affectionately known as “The Dream Team” — a long-tenured group whose experience is matched only by its loyalty.

“We have amazing staff and wonderful customers,” Erica exclaims. “Between our artists, our sales team, and myself, we have decades of experience and service. Most employees have been with us for over 20 years.”

As a woman-owned, NM True, family-based business with some of the best New Mexican artists in the industry on its roster, the future looks bright for Gertrude Zachary.

“We have an outstanding inventory and will continue to create beautiful jewelry, keeping our designs fresh and new.” Erica mentions, “We have added community show events to our lineup, and we are always excited to meet Albuquerque residents and tourists that may not be familiar with our company.”

GERTRUDE ZACHARY - DISCOVER THE TRADITION.

SUPERCHARGER THE

MARTI LYNN KING

CHIEF OPERATING OFFICER - NEW MEXICO INDEPENDENT AUTO DEALERS ASSOCIATION

2202 Menaul Blvd NE - 505.232.0809 - nmiada.com

Marti Lynn King is no ordinary Chief Operating Officer: She’s the high-octane “Supercharger” propelling the New Mexico Independent Auto Dealers Association (NMIADA) into overdrive. With a 31-year passion for the automotive world and an indomitable spirit, King has been building this plane while flying it to new heights.

Under her leadership, the 62-year-old association has gone full throttle, transitioning from a conventional membership model to a service-driven dynamo. “It was a real game changer,” King says with her signature high energy. “We’ve expanded our services to enhance growth opportunities for dealers across New Mexico.”

From launching new divisions like dedicated DOT services, bonds, and commercial insurance; to forging strong ties with the franchise dealer community, King’s team-building prowess has supercharged the NMIADA’s impact. Her proudest moment is the growth of the DIS inspection business, which serves dealers from Farmington to Hobbs. When King started in 2021, NMIADA had a team of three inspectors handling approximately 400 inspections per month. That has expanded significantly on King’s watch: Today, 15 inspectors statewide oversee more than 2,000 inspections on a monthly basis. “This growth has allowed us to serve and protect New Mexico consumers throughout the state,” King says.

But King’s drive doesn’t stop at the garage doors. The association’s annual golf tournament raises scholarship money for dealer families, while 19 of the NMIADA’s 35 employees are women — a diversity ratio King beams about. “I’m proud of every one of these awesome ladies!” she says.

Looking ahead, the “Supercharger” has her eyes set on creating the New Mexico Automotive Industry Alliance to give the currently unrepresented sector a powerful voice. With King’s pedal-to-the-metal approach, it’s only a matter of time before she turbocharges that vision into reality too.

At the end of those fast-paced days, King finds satisfaction in “making a difference, no matter how small, in the businesses I serve.” Her relentless drive and team-first mindset have made the NMIADA an undeniable force —- one that’s shifting New Mexico’s automotive landscape into a higher gear.

TENTREPRENEUR THE

TRACY NGUYEN

OWNER - GOLDUST NAIL LOUNGE

10131 Coors Blvd NW Ste B-1 - 505.991.9999 - goldustnailounge.com

racy Nguyen left the nursing field because she saw an opportunity to run her own business in the beauty industry. Thanks to a tireless work ethic and an unwavering devotion to top-notch customer service, Goldust Nail Lounge has been a success since its inception in April 2022. The salon specializes in manicures, pedicures, facials, eyelash extensions, waxing, chemical peels and acrylic nails.

“We use organic and high-quality products,” Tracy says. “We have 20 experienced nail techs and two experienced estheticians.”

Goldust is an ideal destination for those seeking a little extra flair. Clients come away delighted with their custom nail designs, which the shop can produce upon request.

“Anything that a customer finds on Instagram or Pinterest and they want to bring it to life, we will do even better than the photos that you provide,” Tracy says. “All of them are free-hand designs, not stickers.”

As a licensed registered nurse and licensed nail technician, Tracy is well-versed in the value of a clean workspace. As a result, Goldust maintains the highest standards possible in that regard.

“Our sanitation is above and beyond,” Tracy says. “What that means is the pedicure chairs are the highest-quality chairs with the best technology that keep customers from getting cross contamination every time they come for a pedicure. Then, all the tools get medical grade sanitizer. Everything I put in the salon has to pass a certain sanitation level.”

A mother of three, Tracy credits her husband, Ryan, for helping her run the business when life gets hectic. Goldust strives to stay involved in the community, including offering discounts to healthcare workers and handing out gift cards at various events. In the future, Tracy plans to open more Goldust locations, with a spot on Albuquerque’s east side the first target. The day-to-day interactions are what make it all worthwhile.

“I get to meet a lot of people. We serve about 100-200 people a day,” she says. “It’s just a fun environment. I feel like the most important thing is seeing the customer leaving the salon with a big smile.”

AGENT OF COMPASSION THE

OODELIA MOYA

OWNER - ODELIA MOYA INSURANCE AGENCY

505.933.7097 - Email: omoya@odeliamoya.com - odeliamoya.com

delia Moya, owner of Odelia Moya Insurance Agency, stands as a beacon of compassion and excellence in the community. Specializing in employee benefits, health insurance, and Medicare, Odelia’s dedication to serving seniors sets her apart.

While her expertise lies in insurance, Odelia’s true passion lies in forming genuine connections with the seniors and the community she assists. Beyond answering Medicare, life insurance, and ACA questions, she takes the time to listen to their stories, learning about their life experiences, and providing the companionship many of them crave.

Recognizing the isolation that many seniors face, Odelia goes above and beyond to ensure that every meeting is special. Whether it’s through a warm smile, a comforting gesture, or simply being present to lend an ear, she creates an atmosphere of warmth and belonging.

Odelia’s ability to make others feel better about themselves is unparalleled. Her genuine care and concern shine through in every interaction, making everyone feel valued and cherished. Her warm, loving smile radiates a sense of home and comfort, putting her clients at ease and fostering a sense of trust.

What truly sets Odelia apart is the time and extra effort she puts into each opportunity to make her seniors feel loved and cherished. Whether it’s through a thoughtful gesture or a kind word, she leaves a lasting impact on those she encounters.

In essence, Odelia Moya embodies the spirit of compassion and kindness. She is known for her dedication to serving seniors and making a positive difference in their lives is what makes her truly unique. She is dedicated to bringing insurance knowledge and experience of 18 years to the families and businesses in Albuquerque and the surrounding areas in our great state of New Mexico. As an Insurance Broker, she is licensed and certified to write for all the carriers in the state of New Mexico.

BEAUTY INNOVATORS

THE BLUSH MEDICAL SPA

PATRICIA MCDOUGAL - PARTNER/CO-OWNER - AMY NADINE CLEMENT - LEAD INJECTOR

6500 Jefferson St NE Suite 270 - 505.420.8344 - blushmedspaabq.net

Blush Medical Spa’s dedication to offering cutting-edge injectable and laser procedures, along with a comprehensive weight loss program, positions it as a truly innovative med spa. The commitment to excellence, prioritizing safety, and delivering a refreshed, natural appearance are remarkable. It’s clear that the talented and successful women on staff play a crucial role in the spa’s thriving success.

PAT MCDOUGAL, PARTNER/CO-OWNER (PICTURED RIGHT): I am beyond excited to be a part of Blush and the opportunity it brings to collaborate with amazing and talented women. Having spent most of my career working in the male-dominated realm of the car business — a true boy’s club — I love contributing to an environment where women feel confident and secure, free from the guilt of balancing life and career. I encourage our staff to recognize that their experiences and readiness are invaluable assets to Blush.

When employees feel valued, they are more likely to show up with enthusiasm and provide excellent service to clients. It’s essential to prioritize both employee satisfaction and client satisfaction for long-term success.Supporting each other and celebrating successes encourage a culture for growth and prosperity. I am grateful to be surrounded by a team of women who are dedicated, talented and beautiful — inside and out. It’s a beautiful day at Blush.

AMY NADINE CLEMENT, LEAD INJECTOR (PICTURED LEFT): My obsession is individual beauty. As a celebrity makeup artist in L.A. for 20 years (Susan Sarandon, Lauren Conrad, Rachel Bilson, Anna Paquin, Richard Gere, Mel Gibson, George Clooney and others), my work has appeared on more than 80 magazine covers. Yet, I was motivated to go even deeper and to bring my artistic eye to molding and sculpting facial features, subtly, now from the inside out. So began my journey as a registered nurse! I have treated over 1,000 clients, and I am quickly becoming recognized for my work lifting cheeks and jawlines. As the lead injector at Blush, I am excited to bring more of the natural L.A. look as opposed to the overfilled face of 10 years ago. I continue to be inspired by my 30,000 social media followers to bring innovation to Albuquerque.

GODDESSES

THE GODDESS WELLNESS & BEAUTY BAR

4500 Osuna Rd NE Suite 135 - 505.514.5828 - goddesswellnessbeauty.com

Goddess Wellness & Beauty Bar recognizes that confidence is key, which is why the business strives to make a positive impact in women’s lives on a daily basis.

“Confidence and self-esteem are not easily found in this day and age,” says owner Krystal Torrez. “Assisting individuals in finding and creating their own unique beauty and wellness leads to a more confident and upbeat lifestyle. Seeing our clients come and go daily, we find a sense of fulfillment in the amazing outcomes we help create.”

Goddess Wellness & Beauty Bar first came to fruition in 2018 as a small, single-employee business called Goddess Aesthetics. In January 2024, Goddess Aesthetics was rebranded as Goddess Wellness & Beauty Bar, providing all inclusive services centered around wellness of the inside as well as out — in effect creating confident, uniquely beautiful individuals.

Clients will find a wide range of services available, including facials, full service waxing, eyelash extensions, non-invasive body sculpting, needleless lip filler, chemical peels, wellness pod, piercing, traditional tattoos and cosmetic tattoos.

Goddess Wellness & Beauty Bar is one of the few spas in Albuquerque to offer its own customized line of skincare and beauty products. Known as the Goddess line, these are available only at the spa. Additionally, the Goddess Wellness & Beauty Pro line is sold exclusively to licensed estheticians providing professional eyelash extension services.

Moving forward, Goddess Wellness & Beauty Bar will continue to grow as a team, bolstered by strong, independent women willing to make an impact .

“A large part of our focus is to offer the support and training needed to empower the team as a whole to grow and succeed in this industry,” says esthetician Salma.

IELMA REYNALDS

EXECUTIVE DIRECTOR - JOY JUNCTION INC.

4500 2nd St SW - 505.217.9586 - joyjunction.org

t started with a promise.

Elma Reynalds never thought she’d end up running a homeless shelter, but her career path shifted some five years ago when she first set foot in Joy Junction to work alongside her husband. Jeremy Reynalds founded Joy Junction in 1986, and as he battled cancer in the last few months of his life, he asked Elma to continue on with that mission. Elma has made good on that vow, empowered by a natural instinct to help those in need.

“It is a big shoe to fill, but it’s been five years since I took the position, and I realized the ability I have to lead to this capacity,” Elma says.

Today, Elma is the executive director of Joy Junction, a non-profit organization that provides temporary assistance for homeless families and single individuals regardless of race, color, religion or gender. This includes offering a safe place to stay, food, and other necessities. Joy Junction also has programs and resources for these people to get back on their feet. All told, the organization serves as many as 350 people a night, while providing more than 300,000 meals on an annual basis thanks to the support of kind-hearted Albuquerque residents and local businesses.

Elma is at the core of Joy Junction’s operations, from business to strategic planning, developing improvements in the shelter, and managing the thrift store on days when staffing is limited. While the position requires an ideal blend of patience, heart and determination, it’s all in the name of carrying on the legacy established by her husband nearly four decades ago.

“Knowing that many men, women, and entire families — specifically kids — are together, are safe, and do not worry about where they get their next meal keeps me going,” Elma says. “It’s rewarding to see when they get employed, receive their benefits and become responsible individuals.

“I appreciate the support of dedicated staff, generous donors and volunteers who empower me.”

THE

CARMELA N. LITTLE

CHIEF

Carmela N. Little is no stranger to breaking down barriers.

A native of Northern New Mexico, Carmela became the first person in her family to graduate from college. At 21 years old, she began her career in accounting and hasn’t looked back since. By 26, she was working as a comptroller in the construction/manufacturing industry — a typically male-dominated field— and while she has encountered many challenges along the way, she is credited with bringing numerous companies into the modern age of accounting while developing sound internal controls and best accounting practices all while driving powerful financial initiatives during the course of her professional tenure.

“My success can be attributed to a constant quest for knowledge, not just related to accounting, but other fields to make me well-rounded in my abilities to perform my job duties. Each positive and negative experience has made me who I am today,” says Carmela, a wife and mother of three.

Carmela’s drive, work ethic and ability to think outside the box have been key to her reaching lofty heights in her career. Today, she is the Chief Financial Officer for Brycon Corporation, which has been in business for 34 years and is widely recognized as one of the most prominent cleanroom contractors in the Southwest.

During her career, she has helped companies streamline accounting operations, introduced internal controls, and driven powerful financial initiatives. She has improved operations by breaking down siloed processes and enhancing them, while fostering increased collaboration and efficiency. She has implemented enterprise resource planning (ERP) systems to help information flow between all business functions, providing efficiencies and business resources. Carmela consistently anticipates the future, cultivating innovation to fortify the company’s foundation for upcoming challenges and opportunities.

Carmela is always willing to take on new challenges, as evidenced by the vast resume she began building at an early age. Perhaps just as important, she uses her wealth of experience to help those around her while still learning at the same time.

“I’m always willing to share my knowledge and gain knowledge from others,” she says. “I pride myself on being a good manager and mentor, having a strong work ethic, and knowing each obstacle strengthens and shapes me into someone who is resilient and capable of tackling anything that comes my way.”

IGO-GETTER THE

NATALIE ARAGON

OPERATIONS DIRECTOR - ABQ CHILDCARE 10111 Constitution Ave NE - 505.299.0633 - abqchildcare.com

t wasn’t difficult for Natalie Aragon to find the work ethic she needed to be successful. After all, it runs in the family.

“My late grandmother, Dorothy, was a very successful businesswoman and she only had the opportunity to receive an 8th grade education,” she says. “She would tell me how to never take my opportunities for work and education for granted. She helped me realize if she could accomplish all she did with hard work that so could I! I love that I had a powerful woman to mentor me.”

Fast forward to the present day, and Natalie is currently in her ninth year with ABQ Childcare, where she currently serves as Operations Director alongside her husband, Zak. ABQ Childcare provides a variety of childcare services for kids ages 6 weeks to 12 years old.

“I am extremely passionate about working with the kids in our community,” Natalie says. “They’re the next generation and they need as many people to encourage them on their journey as possible. I hope the kids I encounter will look back and remember me for something positive in their lives.”

What truly sets ABQ Childcare apart are the long-lasting bonds that are formed, both within the staff and with parents and their kids.

“We all develop relationships that turn into lifelong friendships,” Natalie says. “We all care about each other. I love that so many parents thank us for being the support system for their kids!”

As for the future, downtime isn’t really on the agenda. A mother of two young daughters, Natalie also recently obtained her real estate license and is an Associate Broker for HomeSmart Realty Pros. There’s no rest for the driven, because there’s always an opportunity to gain more knowledge.

“I find a lot of motivation in traveling and learning from other environments outside of my own,” Natalie says. “I think to be successful you have to be diverse in your skill set and experiences. I love learning from others around me no matter what their profession and experience level is. Everyone can teach me something!”

MULTIMEDIA EXPERT THE

JJENNIFER JAMES

SENIOR MULTIMEDIA SALES EXECUTIVE - ALBUQUERQUE BUSINESS FIRST 6565 Americas Parkway NE, Suite 770 - 505.239.4072

ennifer James is well-versed in the value of building relationships.

A media sales executive for more than 20 years, Jennifer consults with local executives and business owners on customized marketing solutions — via print, digital and events — focused on achieving goals, maximizing exposure and connecting companies and brands to the business community. A graduate of the University of Maryland who earned a degree in Government & Politics, Jennifer gained valuable experience in the sports and entertainment industry in the Land of Enchantment, serving as the Director of Corporate Partnerships at the Santa Ana Star Center for Spectra Venue Management before transitioning to a role as the Senior Manager of Business Development for Lobo Sports Properties for UNM Athletics. That set the stage for her to re-enter the world of media in December 2019.

Through her work as Senior Multimedia Sales Executive with Albuquerque Business First, she provides clients with results-oriented, cross-platform, marketing solutions in a trusted editorial environment that’s delivered to an influential audience of decision makers.

“I love working with my clients,” Jennifer says. “Some clients I’ve had since I’ve moved here in 2002 in various different media roles and companies. I attribute most of my success to building strong relationships and being an extension of their business and helping them navigate their challenges and successes through campaigns, even if it means suggesting other platforms or media outlets.”

Albuquerque Business First is part of the American City Business Journals company, which consists of more than 46 business journals throughout the United States. The publication is local business leaders’ top resource when it comes to local business news. “We have an affluent audience for your brand, and our premium audience consists of 79% decision makers,” Jennifer says.

Jennifer is a critical part of Albuquerque Business First’s success. In 2023, she was named a member of the Chairman’s Club for the American City Business Journals, a position that is determined by meeting or exceeding gross advertising budget and ranking in the Top 3 of relevant tier determined by desk size. With a weekly print edition, morning and evening newsletters and a website with breaking news, Albuquerque Business First — and James — continue to thrive in a difficult era for media companies.

THE AMANDA MEDINA

MOBILE EDUCATOR

OWNER/FOUNDER - HALO MED SPA

203 Rio Grande Blvd NW - 505.433.4043 - halomedspaabq.com

Amanda Medina was drawn to the beauty industry quite early in life, when she would sneak into her mom’s skincare practice as a young girl. It should come as no surprise, then, that Amanda now boasts 20 years of experience in medical esthetics. As the owner and founder of Halo Med Spa, she has been providing New Mexicans services in medical weight loss, laser hair removal, acne treatments, anti-aging laser services, hair restoration, therapeutic facials, botox and fillers — and more — for the past seven years.

Amanda and her team are some of the most knowledgeable people in their respective fields, and that’s no accident. They also make it a point to pay that knowledge forward to Halo’s clients.

“We firmly believe in education,” Amanda says. “Myself and my staff are all certified and trained and considered to be masters in our industry. We then turn that around and educate all of our guests at Halo. We pride ourselves on five-star service.”

Continuing with that educational theme, Amanda has recently launched an online university, which focuses on esthetics for newcomers to the industry. Additionally, Halo can now make house calls for those who are unable to visit the spa in person.

“I have a mobile unit that allows me to travel all around New Mexico and provide services if they cannot come to me,” Amanda says. The online university and the mobile unit will continue to be areas of focus in the months to come. Moving forward, Amanda envisions adding house calls to corporate companies for wellness days, Botox parties and medical weight loss visits to the list of services offered. This would include medical screenings, IV therapy, vaccinations and consultations for wellness days; cosmetic treatments for Botox parties and personalized medical weight loss visits at homes or offices.

“Our mobile clinic is fully equipped to provide this, and it would expand our reach and provide more convenience to clients,” she says.

Halo is also a member of the Hispano Chamber of Commerce, sponsoring and supporting the organization’s fundraising events throughout the year. As Halo continues to grow and flourish, Amanda is especially proud of her staff for ensuring that all of the spa’s ongoing success is possible.

THE

VISIONARY

ANGELA M. PIAROWSKI

CEO/PRINCIPAL - MODULUS ARCHITECTS & LAND USE PLANNING

8220 San Pedro Dr NE, Suite 520 - 505.338.1499 - modulusarchitects.com

Angela M. Piarowski has never been one to let obstacles stand in her way.

When she entered the world of commercial development more than two decades ago, Angela encountered more than her fair share of skepticism and doubt in a male-dominated industry. She was undeterred.

“My journey as the CEO of Modulus Architects & Land Use Planning is not just a story of professional success but a testament to resilience, innovation, and breaking barriers,” Angela says.

“With every challenge I faced, I emerged stronger, honing my skills and refining my vision for the future of our firm. Leading by example, I fostered a culture of inclusivity and diversity within our organization, recognizing that innovation thrives in environments where perspectives are varied and voices are heard.”

Today, Angela strives to be a visionary leader by working with imagination, insight and boldness. During the course of her career she has provided oversight and management on the entitlements, design and construction management services for resorts, large mixed-use developments, master planned communities, sports, entertainment, large industrial developments, waterfront projects, and a long list of multifamily and commercial projects.

This wealth of experience has helped Angela lead Modulus into an era of architecture and urban planning where the landscape is constantly evolving. Modulus has embraced this complexity with the integration of both architecture and land use entitlements.

“By seamlessly integrating architecture and land use entitlements, we have unlocked a myriad of possibilities, empowering our clients to envision, develop, and realize their projects with unparalleled efficiency and precision,” Angela says.

This approach also allows for more synergy and collaboration, as architects work hand in hand with urban planners, environmental consultants, and legal experts, leveraging collective expertise to address multifaceted challenges and seize opportunities for creative solutions. Modulus is also committed to responsible and sustainable development, which helps to nurture communities and preserve the planet for future generations.

“As a woman CEO leading the charge in this paradigm shift, I am deeply proud of the impact we have made and the trail we continue to blaze,” Angela says. “Our firm stands as a beacon of innovation and excellence, challenging conventional wisdom and redefining the boundaries of what is possible in architecture and urban planning.”

STAR VELASQUEZ

OWNER/LICENSED

5115 Coors Blvd Ste. C, Albuquerque, NM 87120 - 505.331.7061 - aurabeautyparlor.com

Before she was a business owner, Star Velasquez was a healer.

It was only natural, then, that she would go on to open Aura Beauty Parlor, which offers an array of high-end, all-natural therapeutic services for its clients including therapeutic massage, body treatments, and aesthetic services such as facials, waxing and lash services. To heighten the experience, all services are provided in a relaxing, caring, upscale, and professional environment, which serves to enlighten guests’ well-being through mind, body, and soul.

“I have always been a healer at heart, so working and doing what I do is me totally in my element,” Star says. “I love helping people enhance their natural beauty and helping people relax from day-to-day stress and improving their existing health conditions.”

What truly sets Star apart from others in the industry is her ability to give each client a one-on-one experience in an intimate setting. As a result, Aura is highly sought after within the community, as prep athletes, mixed martial artists, police officers, firefighters and travel nurses — along with local residents from all walks of life — frequent the establishment for its services.

“I’m most proud of the wonderful clients I’ve built with Aura,” Star says. “Without them, I wouldn’t be here or be successful in my business. Every interaction, conversation and renewed body is what I strive for.”

Moving forward, Star hopes to expand and hire more therapists to join her mind, body and soul wellness revolution. It’s essential, she says, to show the community the importance of self care.

“I want to bring awareness of the importance of self-care, taking the time to do things that can help us live well and improve our mental and physical health,” Star says. “This is something everyone should strive for. Self-care is vital to keeping us connected to ourselves and what matters most to us. When we maintain a healthy relationship with ourselves, we can transmit the good vibes to others around us.”

When we launched our Hot Plate Awards in 2007, the idea was simple: to find items on local restaurant menus that deserved some praise in ink. You know, dishes that were incredible and unique and understated and, perhaps, under the radar. Some come from longtime favorite spots, like Flying Star (with its incredibly delicious medley of flavors in their Crave Salad), or newer eateries, like Mesa Provisions, which makes a tartare tostada to die for. There’s even an award this year that has its roots in a restaurant that closed a decade ago: the Green Chile Sour Cream Chicken Enchiladas at Los Altos Grill (whose Food and Beverage Director, Jaime Elias, added the item, which used to be a favorite back in the day at his dad’s restaurants, Charlie’s Front Door and Charlie’s Back Door). Some new, some old, all never forgotten. Provecho!

BY TRISTEN CRITCHFIELD

PHOTOS BY DON JAMES

TURKEY TRADITIONHot

THE ORIGINAL TURKEY LEG AT BAMA’S 1865

For many Duke City residents, turkey legs are synonymous with the State Fair. After all, strolling through the Midway and munching on one of the event’s signature treats is a tried-and-true tradition.

“You’re walking around almost like gnawing on it, like medieval times,” quips Clarence Williams, owner of Bama’s 1865.

While he respects that practice, Williams would like everyone to know there’s another way.

“Being that turkey legs are such a big and prominent thing in New Mexico, I hav-

en’t seen anyone do them (here) the way we do them in Houston,” he says. “… In Houston we stuff everything.”

The signature version offered at Bama’s is already gaining quite the following in Albuquerque. Here, The Original Turkey Leg is stuffed with dirty rice, mac and cheese and smothered with Cajun alfredo sauce.

“The funny thing it’s to people’s utter amazement when they see the turkey leg. Their eyes are like, ‘Whoa,’” Williams says. “It’s almost like an umami of flavors. It’s the smokiness of the turkey leg, it’s the dirty rice, then you have the creaminess of the mac and cheese. And you have the

sauce. It just all melds together. I almost think about Thanksgiving dinner in a bite.”

The turkey itself is injected with creole butter, a process that takes a few hours to create fall-off-the-bone tenderness. That makes it even easier to open up and fill with the goodness inside. Bama’s currently has four stuffed turkey legs on the menu, but Williams promises more are on the way.

“More to look forward to,” he says.

Bama’s 1865

Hot Fruit Salad

THE CRAVE SALAD AT FLYING STAR

If you can imagine it’s the 1960s at a Woolworth’s lunch counter, then you’ll understand the philosophy behind the Crave, a throwback salad packed with fruit, blue cheese, toasted almond slices and a specially-homemade dressing over a bed of delicious spring greens.

“It would usually be like cottage cheese and fruit, maybe chicken salad. Those types of things,” says Flying Star owner Jean Bernstein. “So, we just decided to make a retro salad.”

The dressing is a key feature: pre-roasted tomatillo blended with vinegar, lemon juice, sugar, salt and other spices at the establishment’s production facility. That, combined with the mixture of

seasonal fruits, greens and nuts provides a nice flavorful “pop,” Bernstein says.

For a slight upcharge, customers can add chicken salad to the concoction, something which has proven to be an extremely popular upgrade. Like the salad itself, the chicken salad has stood the test of time at Flying Star.

“I think we sell more chicken salad on that salad than we do on the sandwich,” Bernstein says. “It’s natural chicken and cage free, farmer free,

the whole nine yards. Our chicken salad is another ancient recipe that comes from 35 years ago.”

It just goes to show that trends in the food industry, as elsewhere, tend to come back around. And at Flying Star, certain tastes never go out of style.

“You can’t reinvent good food that much,” Bernstein says. “We just spend a lot of time making sure that the simple classics that we do are the absolute best they can be.”

Flying Star Cafe 10700 Corrales Rd plus 5 other metro locations (505) 938-4717 flyingstarcafe.com

ROASTED PORK BELLY AT RESTAURANT FORTY NINE FORTY

Hot COMBO

Sometimes a previously unforeseen combination comes together so easily it almost feels too good to be true.

That was the case last fall at Restaurant Forty Nine Forty, when owner Erin Williams and executive chef Javier Montano collaborated on an appetizer that would quickly grow into a menu staple at the Corrales eatery.

“If you’ve been cooking for 34 years, you’re like, ‘Wait a minute. This makes sense. Is it too easy or is it too good?’” Montano recalls.

The end result was a dish that strikes an ideal balance between sweet and savory, with roasted pork belly served on top of blue corn cake, maple coriander butter and apple.

“We take the cornbread — it’s made with blue cornmeal — and then we cut a wedge, slather it in butter,  and sear it in a sauté pan so you get a nice crust,”

says Montano. “We do a coriander maple butter on top of that.”

The pork belly is brined, seared, braised, sliced, and pan seared again to get a crispy outside. The pieces are then paired alongside apple slices sauteed in sugar, butter, and water. “It’s fall on a plate,” says Montano.

The Roasted Pork Belly has been on the menu since November — and it isn’t going anywhere anytime soon. Customers who try the dish have a similar reaction to that of Montano and Williams.

“It’s been my experience with the customers that I have interfaced with that it’s an unexpected combination of things,” says Williams, who opened the restaurant in 2023. “But when they taste it, it’s kind of like, ‘Why haven’t we done this before?’”

SWEET AND SAVORY PIES AT LOS GOLONDRINAS PIE COMPANY

As she transitioned from a career as a veterinary technician to owning a pie company, Andrea Bernal kept her ears and eyes open.

Bernal’s willingness to listen and learn — whether it be from colleagues, customers or family members — has been crucial as Los Golondrinas Pie Company has grown into a well-known purveyor of various delectable items.

“I don’t have any professional training, and so everything that I have learned to this point has been just from listening to customers and listening to other col-

leagues,” Bernal says. “ … I learned a lot from my grandparents, my mom, and my sister is also part of the business. She does a lot of baking, too. That’s kind of why it started.”

Los Golondrinas originated at the community kitchen within the South Valley Economic Development Center, and Bernal also sold her wares at the Downtown Growers Market. Within the past year, the pie shop moved to a spot within Barelas Coffee House, where its variety of sweet and savory pies, empanadas and cookies are available from Thursday through Saturday. According to Bernal, the green chile chicken pot pie never goes out of

style, while empanadas are a favorite for those looking to snack on the go.

While the options may vary by season, the company prides itself on using primarily locally-sourced ingredients yearround.

“I think that brings a lot of special things to a baked good — just the fact that everything is just made by hand using ingredients from New Mexico (and) local farmers. That’s been a big part of how this company operates,” Bernal says.

BILL HOWLEY, GENERAL MANAGER AT TEN3 RESTAURANT LEADERHot

For the better part of two decades, what we’ve come to know as fine dining in ABQ has been largely shaped by Bill Howley.

As general manager, he oversaw the old Marcello’s Chophouse in Uptown for five years, followed by four years at Bien Shur at Sandia Resort & Casino. He’s now approaching five years as the GM of Ten3, the gorgeous, white tablecloth restaurant atop Sandia Peak that Howley helped open in 2019. His influence has defined all three upscale restaurants: an engaged and attentive wait staff, consistency and quality from the kitchen, and a no-excuses approach to making sure guests receive a premium dining experience.

Howley, pictured in front of his staff at Ten3 on the opposite page, says his management style is to instill equal parts respect, love, consistency and teamwork into everyone on staff. “One of my philosophies is, ‘Four walls, one team.’ Nothing else is acceptable,” he says. “It’s important that the entire staff, front of house and back of house, get together as one unit.”

For example, at times a kitchen staff gets backed up with food orders, and waiters are left to handle guest complaints about the delay. “What does the service staff do to protect the kitchen? Instead of

just saying to guests, ‘The kitchen is behind,’ I want my team to be able to talk to guests, to provide service at the table, to make sure we approach it as a team,” says Howley.

ABQ diners who have come to know Howley over the years appreciate that he often engages with guests, and isn’t above handling requests or solving problems himself. And his staff? Dozens of industry workers have chosen to work for him at multiple restaurants—including four current Ten3 staff members who have been with Howley since the Marcello’s days.

“Everyone on my team gets constant development, constant talks, constant nurturing,” he says. “Not a day goes by that we’re not talking about our culture, our work family, how we treat each other.”

And like a good sports coach, Howley has a ‘tree’ of former employees who learned from his philosophy before moving on to other ABQ restaurants. “I guess I have a pretty big list now. Chefs, sous chefs in town, plus general managers and managers at restaurants all over,” he says. “It’s humbling when they reach out to me and say, ‘Thank you.’ And it’s pretty cool, too.” —RP

Hot

PRIVATE PICNIC ON THE FARM AT FARM & TABLE

In the midst of the contactless frenzy of the pandemic, the team at Farm & Table came up with a brilliant idea: dinners for private groups on decks next to the North Valley restaurant’s produce fields.

Three years later, their Private Picnics on the Farm are as popular as ever. “It’s perfect for groups that want to do birthday dinners, reunion dinners, a special night out for friends, or girls’ night out,” says owner Cherie Montoya. “It’s kind of like your own private party.”

Farm & Table’s executive chef, Jens Peter Smith, puts together a plentiful 3-course picnic dinner of his choosing that includes an appetizer, a main dish, and side dishes, plus a dessert, all served family-style, and respective of dietary restrictions. Diners pay a la carte for beverages, can bring their own music,and can stay on the covered deck as late as 10 p.m. The picnics run from June through October, and are designed for groups of 2 to 20 people. Bookings can be made at farmandtablenm.com.

“It’s a completely different dining ex-

perience. It’s a farm, so you need farm attire. Stilettos are a no-go,” says Montoya, who says country singer Reba McEntire indulged in Farm & Table’s picnic experience last year and reportedly loved the privacy. “You’re on a farm, so it’s gorgeous. The ambiance is unmatched, with fields on one side and flowers on the other. It’s intimate and unique, and very serene.” —RP

Farm & Table 8917 Fourth St. NW (505) 503-7124

farmandtablenm.com

HotCHEESECAKE

BANANA PUDDING CHEESECAKE AT ALBUQUERQUE CITY LIMITS

You’ve heard of the phrase, “selling like hotcakes?” Well, Albuquerque City Limits might like to update the vernacular to “selling like cheesecakes.”

The desserts have been a revelation since being added to the menu, flying off the counter almost as soon as they appear. One, in particular, has been in especially high demand.

“The Banana Pudding Cheesecake, it has taken off like gangbusters,” says owner Debbie Gonzales. “So, we’re keeping that one.”

It’s a family team effort that starts far outside ABQ’s city limits. Debbie’s daughter,

Monica, makes the roasted banana cheesecake 300 miles away in Lubbock, Texas at her Desert Rose Baking Company. Then, arrangements are made so the two sides can meet up somewhere near the halfway point to collect the haul of cheesecakes. Once the dessert reaches its ABQ City Limits destination, the banana pudding — whipped cream included — is made from scratch daily to provide a creamy topping to each slice.

While there was some initial confusion regarding the name, that was corrected in short order. “Monica noticed that I was calling it ‘banana cream pie,’” Debbie says. “She was like, ‘Mom that really bothers me. There’s nothing banana cream pie about

that.’”

By any name, the cheesecakes are a hit. All the recipes are credited to Monica, but all the benefits belong to diners who are lucky enough to score the dessert before it runs out. Due to popular demand, cheesecake runs have gone from once a month to once every week or two, and the restaurant even sells whole cheesecakes in addition to slices.

“People are just like, ‘Oh, my God, this is so amazing. This is the best thing I’ve ever had in my life,’” says Debbie.

Jeff Spiegel: a restaurant pioneer

THE BELOVED CO-OWNER OF M’TUCCI’S GAVE AS MUCH LOVE TO HIS EMPLOYEES AS HE DID TO THE CUSTOMERS AT HIS GROUP OF ABQ RESTAURANTS

InFebruary, the city of Albuquerque lost a maverick restaurateur and a fantastically unique man, Jeff Spiegel. His legacy of success spanned more than 40 years and ultimately left the Land of Enchantment with four M’tucci’s restaurants, Teddy Roe’s speakeasy, and M’tucci’s catering and production facility. But as far as Jeff was concerned, his hard work provided stability and support for the lives and families of more than 300 New Mexican employees, and that’s what mattered most.

This retrospective features written sentiments from Jeff’s wife of nearly 50 years, Katie Gardner, a dynamic force of a personality in her own right, and Jeff’s partner in good Trouble. Ultimately, an audience of hundreds would pay tribute at Jeff’s celebration of life. Katie wrote, “Jeff had the rare combination of creativity, imagination, business acuity, a high expectation of excellence from everyone around him, and utter fearlessness for new things and new challenges. He loved to start things and start them he did.”

Jeff and Katie began starting things in the 1980s in the middle of Manhattan. As would occur repeatedly throughout his life, Jeff identified something the city lacked – authentic, real deal Mexican cuisine – and sought to fill the void. During the preview, “soft” opening week, the restaurant offered free margaritas (“stiff enough to kill a horse” Katie recalled), and the two worked day and night, balancing the books, touching tables and slicing limes, to make it a success. They would do the same in 2013, in their late sixties, operating M’tucci’s Italian on Albuquerque’s west side, every single day. Jeff would not take a day off for three solid years.

Such was the tenacious nature of the successful entrepreneur, and Jeff expected the same doggedness from everyone he respected.

“He had a burning desire to make sure that everyone he was associated with did well and thrived,”

Gardner said. “Sometimes he would push people beyond what they ever imagined they were capable of, and more often than not, they achieved those heights, and then he would push again. He could be tough, and some couldn’t handle it.” Particularly in the land of mañana, Jeff’s no-nonsense, almost searing determination wasn’t entirely well received, which was, of course, his intent. Jeff grew up in New Mexico, a place which he loved dearly. He believed that if you brought opportunity to New Mexico and modeled and held people to high standards, that you could elevate the culture. He would model those expectations at M’tucci’s restaurants, and it’s no stretch to assert that he and his wife single-handedly elevated the threshold of customer service expectations in Albuquerque.

Jeff was the grandson of Arthur Spiegel, founder of the famous Chicago Spiegel catalog launched in 1865. His childhood was split between the family home, downtown, and forays to the Pueblos of New Mexico, villages and people, for which he cared intensely, as modeled by his father, Art Spiegel. He also loved goofing around with some of the neighboring kids, including the Matteucci’s. This iconic New Mexican Italian family were exceptional business people as well, opening an independent shoe store (Paris Shoes) which at one point rivaled Nordstrom, and later established a law office and purchased an art gallery in Santa Fe. Decades later, Jeff and company co-founder, John Haas, determined there was a need for artisan Italian cuisine in Albuquerque. In tribute to his extended family friends, Jeff named this new restaurant M’tucci’s, a playful abbreviation of Matteucci’s.

This is just one of so many aspects of Jeff’s persona worth commemorating: his tendency to pay tribute to those who impacted him. This tendency to recognize and lift others is the foundation of a restaurant company that, today, boasts an employee retention rate double the industry average, creates lots of space for growth and upward mobility, provides healthcare, has a four-day work week and an

educational program for employees’ children. Jeff wanted people to feel like they were coming home when they came to the restaurants. He deeply valued creating spaces where people could connect. He believed that we could set our differences aside and find common ground over good food and a warm environment.

As Katie would later remark, “He was so proud when he would see our servers and bartenders buy their houses and cars. He was all about opportunity, and he knew that by opening restaurants he could give many people chances to improve their lives. His business formula was unusual. He knew that the best way to have a sustainable business was to include everyone in the bounties.” Here, Gardner refers to M’tucci’s Partnership business model of shared equity, something commonly found in law firms, medical groups, and architectural practices – but restaurants? “When he made seven people partners, he knew that there would be less for him, but he also knew that this was the most enduring formula for success.”

Part humility, part proletariat, Jeff’s passion for bettering the lives of those he surrounded was forged before the restaurants, before Katie, before New York City. He attended Dartmouth college, an institution dedicated to shaping future leaders. Jeff remembered those years warmly, and he would carry those principles into his adult life, encouraging colleagues to engage in vigorous, open debate, independent thought, and ultimately, collaboration and compromise. During his celebration of life, Albuquerque Mayor Tim Keller, remarked that he often found himself on the wrong side of Jeff’s favor but, time after time, they would strike a balance and, ultimately, a mutual respect for one another.

Following college, Jeff joined the Peace Corps and spent several years deep in the high jungles of Peru, surveying swaths of land to preserve for the indigenous people living there. As Katie put it, he could speak Spanish “more fluently than the locals” and discov-

ered an appreciation for Latin America that would shape his entire life experience. Both Jeff and Katie never hesitated to insist that the very best people on earth were the Mexican people; they spent much of their free time traveling Mexico, as well as hiring Mexican immigrants, and then hiring their kids, and eventually their kids.

The authentic, friendly rapport between these employees – who usually worked in the back of the restaurants, cooking and preparing cuisine – and Spiegel-Gardner affected the entire operation, and built workplaces that

celebrated childbirth, heritage and newfound citizenship.

Jeff also served with Bostonian Mayor Kevin White’s administration, opening The Little City Hall, in an overlooked quadrant of the city, which ambitiously provided services for minorities. He then collaborated with his brother, Arthur, to launch American Practice Management, a consulting firm in New York City. Together they would open Yonkers Family Health Care Center, providing health care services to an underserved population. It’s no coincidence that Jeff would eventually decide

that M’tucci’s would be known as the Education Restaurant Company of New Mexico. Whatever venture he invested his energies in, the outcome was ultimately humanitarian.

Jeff was also known by his loved ones as refreshingly vulnerable and emotionally open. As Katie puts it, “He was a quick crier. He cried over others’ successes, he cried when his children made him proud, which was often. He cried when his granddaughter (under two) covered his leg with a towel, patted his knee and asked him if he was okay when in fact, he was close to death. The love he felt for his family was so ingrained in his heart that it was the last thing that left his body.”

It was this quality, his emotional accessibility and unflinching public expression of his feelings that set him apart as a husband, father and business leader. He considered his vulnerability an asset and forged relationships with his heart. Jeff was certainly not all softness, he could also be shrewd and even fierce.

At the celebration of life, Jeff’s brother, Arthur, asserted that Jeff was indeed the finest man he’d ever known and that – while Arthur was certainly biased – this was proven based on Jeff’s plethora of deep male friendships. His capacity to love and be loved by so many people, but particularly other men, demonstrated a character of unquestionable authenticity, the kind of guy you could really trust, and whose words inspired others to achieve greatness.

As company President and Partner, John Haas, wrote, “Jeff lives on every day through all of us, his tremendous family, and an immeasurable circle of friends.” His is absolutely a legacy that remains. Alongside his wife and brother, Jeff is survived by his children Ben Spiegel, Jesse Spiegel and Suzanne Spiegel, son-in-law Evan Kinsley, daughters-inlaw Megan Powell and Laurie Bludman and grandaughter Leena Spiegel.

He worked until the very end, ultimately co-founding Spiegel Kinsley Construction with his son in law Evan Kinsley, an award-winning, state-of-the-art sustainable home construction company. Jeff’s final visionary act was to found an in-house tutoring program, M’tutoring, offering free educational assistance to the children of all M’tucci’s employees. Donations to the program can be provided by visiting the website, mtuccis.com and clicking the “Donate Now” button on the homepage.

Hot

Steve Riley is a master at making unusual dishes more appealing to the masses.

A prime example of that is the Beef Tartare Tostada, a dish that the average diner might not normally pick out of a lineup. Riley had recently experienced success with another dish — called Cannibal Toast — that offered steak tartare on croissant bread, and he was looking to do something in a similar vein.

“I thought, ‘Why not a tostada?’ I love tostadas,” says Riley, who is chef and owner at Mesa Provisions. “Orig-

inally I had a bunch of different things on it, and then when we started doing recipe testing, we realized pretty quickly that we really didn’t need a whole lot of things.”

After some experimenting, Riley came up with a winning formula for the tostada: thinly sliced filet mignon with chopped jalapeno, chopped red onion, cilantro and a little bit of dijon mustard. A housemade salsa seca brings it all together.

“It really became a really nice textural experience because the corn tortilla and the earthiness from the tostada itself matched with a little bit of the salsa seca, which is like a dry salsa with nuts and

seeds, really just complemented each other and made for a really wonderful mouth feel,” Riley says.

For those feeling reticent about venturing out of their culinary comfort zone, this might be the ideal opportunity to take a leap of faith.

“I just thought, this is a good way to do what I do, which is taking things that aren’t traditional and putting them in a way that is a little bit more familiar for us,” Riley says.

SELECTIONHot COFFEE FLIGHTS AT SUENOS COFFEE COMPANY

Flights aren’t just for craft beer drinkers anymore.

At Suenos, where “Sippin’ the Dream” is the motto, customers tend to struggle settling on just one drink due to the myriad options available. Luckily for them, Al and Norma Hernandez elected to follow the lead of their brewery counterparts by offering various coffee flights.

While the owners admittedly aren’t the first to adopt the concept at a coffee shop, it wasn’t something that was prevalent in the Duke City. And who doesn’t want to enjoy more than one good dream? “We were trying to be innovative,” Norma says of her

Downtown java spot.

Thanks to a viral TikTok campaign, Suenos’ flights quickly took off, so to speak.

The shop offers four, five-ounce drinks per flight board — each with a different theme that includes three staples and two rotating seasonal options. Customers can pick their milk — whole, almond or oat — within each flight, but the drinks themselves are not customizable.

“We have three that consistently stay year-round,” Al says. “We have our Classic Flight, which is four espresso-based drinks; we have a cold brew and tea flight and we also have a bold flight, which is more for the drinker that just likes black coffee. We

try to carry at least four to five different options of flights at any given time.”

These days, when people see a flight arrive at one of their fellow patron’s tables, FOMO tends to hit in a hurry.

“We’ve done a lot of research and gone through several types of milk alternatives to find that right balance to take pride in how everything is married together, not just visually, but also the flavor combos,” Norma says. “We just try to offer a whole experience.”

CELEBHot

EXTRA LARGE CHARCUTERIE BOARD AT THE BOUGIE BRIE

Building the ideal charcuterie board is an art form.

Just ask Kammy DeWig and Colleen Weidner. Thanks to their creative abilities, the duo were usually the ones their friend group turned to when there was a party or gathering on the horizon. During the pandemic, they decided to turn that skill set into something more tangible. DeWig and Weidner officially launched The Bougie

Brie in February 2022, when the Super Bowl and Valentines Day fell on the same weekend. Talk about ideal timing.

“We just picked a couple boards we thought we could do and sold out in two days,” DeWig says.

Today, the Bougie Brie is known for the most innovative boards in the business. While the lineups do feature the standard meats, cheeses and nuts, there’s so much more. DeWig and Weidner do boards with breakfast, pastries, fruits,

RATION

and sometimes, all of the above.

“As far as ingredients, we make our own chocolates that go on the boards. And we match the theme to anybody’s custom party. So, colors and flowers and all that,” DeWig says.

The Bougie Brie isn’t just a catering service anymore. This past February, a storefront location opened so customers can enjoy the boards on the patio.

“Presentation is half the love of food,”

Weidner says. “I think that making a good charcuterie board involves it being aesthetic and appealing to the masses. Every one that we make is different. We don’t ever have a plan. We just kind of go with what looks right and what feels right. I really believe it is a type of art and expression.”

NEW LARGER LOCATION FOR BUFFETT’S CANDIES CHOCOLATE

Buffett’s Candies is entering a new era.

As the story famously goes, the business got started when George Buffett’s mom told him that all he needed for his own candy shop was “Just a pot and a stove.” With that, Buffett’s Candies became a Duke City staple, slinging famous chocolates, piñon candies, candy canes and more from its Lomas location for more than six decades.

As with most origin stories, “we’ve discovered it’s a little bit more than that,” says Donna Buffett, George’s daughter-in-law and one of many in the Buffett family who helps keep the shop running.

What isn’t debatable is Buffett’s wellearned longevity. That stems from a combination of quality ingredients, community support and family commitment that carries on to this day. Just recently, Buffett’s launched a new production and retail facility on Academy that will give the staff more room to work its magic and offer customers an inside look into the candy-making process with multiple viewing windows on site.

“We’re going from a little under 5,000 square feet to a little under 20,000 square feet,” Donna says. “We can spread out. We can have more workstations. Our retail space is at least triple the size of what Lomas is. We’re very excited for that.”

At its core, Buffett’s Candies truly is a family business. Even as it grows, that won’t change anytime soon.

“All three of my children are in the business,” Donna says. “The fact that their grandfather started something that they all have a passion for and that they want to continue … That’s pretty special.”

Hot

MOLCAJETE AT AY! MI MEXICO

The molcajete has a rich and storied history in Mexico, and owners Martin and Tatiana Cera are proud to share that tradition with the Land of Enchantment.

As legend has it, the molcajete was initially developed by the Aztecs, who created the dish from volcanic rock and other stone materials and used it as a tool to grind chiles, maize and other spices to make delicious sauces.

At Ay! Mi Mexico, the molcajete is a vessel used to deliver delicious portions of authentic Mexican cuisine to the tables of hungry diners at an ideal temperature. There are three versions here — Mol-

cajete Encanto (Enchanted Molcajete), Molcajete Frio (Cold Seafood Molcajete) and Molcajete de Mariscos Caliente (Hot Seafood Molcajete) — and each comes chock full of goodness.

The Molcajete Encanto is the featured attraction. An ideal blend of textures and flavors, it includes beefsteak, grilled chicken breast, nopal (prickly pear), breaded shrimp, bacon-wrapped shrimp, cheese, and Mexican chorizo — all smothered in a green salsa that highlights the diverse flavors.

A hearty appetite is key to the experience.

“When they get the molcajete people are like, ‘Oh wow, this is huge,’” says Ta-

tiana.

The Cold Seafood Molcajete — filled with the likes of shrimp, fish ceviche, octopus and scallops — is highlighted by a touch of chiltepin peppers that add a special, spicy pop, while the hot version is served in chipotle sauce that serves to intensify the flavor of the seafood.

“(Customers are) very impressed with the richness of the flavors,” says Tatiana.  “Each one has a different flavor, so they always come back to try the next one.”

ADVOCATE CHEF MARC QUIÑONES OF LEVEL 5 Hot

His resumé as a chef has plenty of polish, but Marc Quiñones isn’t ashamed to say he still frets over every dish he creates. “I’m nonstop,” he says. “I have this, like, matrix in my brain that’s always thinking of ingredients. Always.”

Quiñones then laughs when it’s mentioned that it would seem to an outsider that his experience would let him relax his thoughts at some point. “You know, as I get older, it becomes a little bit more efficient when (I’m) thinking about pairings, I guess you could say, or how it pertains to the season,” he says. “But I’m always creating in my mind. It doesn’t stop.”

Neither does Quiñones, who turns 43 this month. The Bronx-born, mostly-ABQraised chef has been in charge of several fine dining restaurants in the city and in Santa Fe. He’s cooked for celebrities, namely President Joe Biden during an ABQ visit last fall (buffalo short rib and calabacitas), and for rock star Bono of U2, who stopped in to Level 5 unannounced earlier this year (“We talked for 45 minutes, and he knew more about me than I would have ever thought,” says Quiñones). And the chef has also been on so many reality TV cooking shows that he has his own page on the actor site, IMDB.com.

But Quiñones has also hit bumpy times: he was dismissed from his head chef position at Mas Tapas y Vino during an ownership change a couple of years ago, and then had to take a corporate restaurant consulting gig in Kansas City to keep his family fed. “It was a great opportunity, but being there,

I resigned myself to the fact that I’m not going to be creative anymore (as a chef),” he says.

But after a series of meetings, Hotel Chaco owner Jim Long hired Quiñones in March of 2023 to oversee the property’s signature rooftop kitchen that offers upscale dining and panoramic views of the city.

The chef and restaurant seem to be a perfect pairing. The property honors New Mexico culture and heritage in its décor and theme. And now Quiñones has extended the pride to Level 5’s menu with options that he says are “modern New Mexico ranch” in origin. That includes dishes like the Carne Asada Elk (tender bites served with cornmeal naan), and New Mexico Piñon & Bacon Fried Rice, which is as tasty as it sounds.

It’s an approach rooted in the pride Quiñones feels for the state and city—a place he’s called home for 30 years. “I might be from New York City, but New Mexico made me the man I am, the chef I am, and the father I am,” says Quiñones, who has three sons with his wife, Lysa, whom he met when they were students together at Washington Middle School near downtown.

And the pride doesn’t stop there for him. “New Mexico has amazing ingredients, amazing chefs, incredible history. I want to disrupt things, so people take notice of our culinary scene,” says Quiñones. “Let’s make piñon the new caviar.” —RP

DUCK HASH AT THE SHOP

Hot Hot MEDLEY

It’s no secret that The Shop’s menu is composed of things that owner and chef Israel Rivera himself wants to eat. It just so turns out that others typically want to eat his creations, too.

The Duck Hash was a little bit more of a slow burn when it came to gaining acceptance.

“It was one of those things where probably for the first year it was on the menu, there were like a handful of people that would get it several times a week. That was like the thing they would come in for,” says Rivera, who opened the Nob

Hill restaurant in 2015. “The more we got people to try it, the more people kept ordering it. It just slowly became this thing that we were kind of known for. Now it’s one of the main things people get if they’re new to the restaurant.”

The duck confit is the unquestioned star of the dish. First, it is cured for 24 hours with salt, pepper and herbs. Then, the salt is washed off and the duck is cooked in fat on extremely low heat to achieve the ideal tenderness.

“It’s kind of the consistency of pulled pork, but it’s really rich and delicious,” Rivera says.

It’s then combined with mushrooms, potatoes, Brussels sprouts — cooked in a carbon steel pan for crispness — and a generous helping of chopped green chile, then served over a bed of red chile. A topping of cheddar cheese and eggs cooked to order complete the experience.

“Everybody loves it,” Rivera says. “Even people who are like, ‘I hate duck.’ We get them to try it and they love it.”

GREEN CHILE SOUR CREAM CHICKEN ENCHILADAS AT LOS ALTOS GOLF COURSE GRILL HotTHROWBACK

Adelicious slice of nostalgia resides at Los Altos Golf Course.

For nearly five decades, this dish was a star at Charlie’s Front Door and Charlie’s Back Door, the beloved bar/restaurant hybrid that closed its doors in 2014. With sour cream baked into the middle of the enchilada at 550 degrees to create a delicious sauce with the green chile,  this version just seemed to resonate with diners — even if the owner himself, the late Charlie Elias, wasn’t a fan.

“It was our No. 1 seller every day,” says

Jaime Elias, who is now food and beverage director at Los Altos. “My dad, (Charlie) he didn’t like the dish. He didn’t even like sour cream.”

Much to the delight of Duke City enchilada connoisseurs, Jaime has resurrected the dish at the Los Altos Golf Course’s grill. Despite no advertising and no online menu, the enchiladas have once again built quite a following.

“When we see non-golfers show up to eat down there, we know why they’re there,” Jaime says.

The sour cream is just part of the legend. For years, Jaime would tell diners

that the cheese was a special Mexican blend that Charlie’s staff would have to cross the border to purchase. That was just a playful fib, because the secret is out: It’s actually Swiss-American cheese that can be found at the grocery store. The debunking of that myth doesn’t detract from the taste.

“It’s a labor of love for me to tell people they’re eating my dad’s food from Charlie’s Front and Back Door,” Jaime says.

CANNABIS

SUPER SECTION

SPECIAL ADVERTISING SECTION

FARM FLOURISH

ERICA ROWLAND - OWNER

For Erica Rowland, it runs in the blood. Long before there was Farm Flourish, Erica’s family was a significant figure in the gardening and agricultural world of New Mexico — with six Rowland’s nursery locations throughout the state.

“We supplied the majority of New Mexico’s agricultural products for almost 60 years,” Erica says.

It was a natural progression for Erica to build and originate Farm Flourish, a five-acre location in Albuquerque’s North Valley that provides an opportunity platform for plant passionate people. Family unity and experience is the primary focus here, with a Flower Farm and a Community Garden providing the foundation of a family-centric propagation station for nature, integration and overall wellness.

There’s an “If you know, you know” vibe that accompanies Farm Flourish, which is open two days a week and features a private membership community.

“The most beautiful thing with the farm is the people that it attracts,” Erica says. “The belief is that we all deserve a place to not feel stigmatized. We all need that farm kick, whether you always wanted it or you used to have it. I think it res-

onates because it’s neutral. There’s no judgment.”

Farm Flourish has been growing cannabis for three seasons, and the Community Garden — a popular gathering spot — has been active since last April. Erica hopes to receive grant funding to assist with continued growth.

“I’m hoping to really expand with some potential tiny homes on the property, a sensorial aquatic center and also just some other integrative medicine work on the property,” she says. “Walking maze gardens, educational cannabis gardens where you can really just look around and see the strains and see what they look like and grow like.”

Erica admits that the work required to keep Farm Flourish running is considerable. However, that labor is well worth the positive impacts it yields.

“I do the most manual labor I’ve really ever done in my whole life,” she says. “But what keeps me going is walking out to the greenhouse and seeing the plants praying. Seeing how happy they are, and knowing that they will produce the medicine for the people, for the culture, and for the community that really needs it.”

MORE INFO

•COMMUNITY GARDEN AND GATHERING SPACE FOR THE SAKE OF EDUCATION & WELLNESS

•A PLACE OF GROUNDING AND INNER-CHILD HAPPINESS

•A RETREAT IN THE MIDDLE OF TOWN

•A FARM AND CANNABIS CULTIVATION

FLOR DE LAS FLORES

MARCO

NUÑEZ, OWNER

Marco Nuñez has seen first-hand how marijuana products can change lives for the better.

Around 2015, his uncle was battling cancer and his wife was struggling with an opiate addiction. That prompted Marco to reach out to a friend in the cannabis industry who shared valuable information with him regarding candy, dosing and percentages. As a result, Marco learned how to make edibles for his loved ones, which helped his uncle get through cancer with no pain medication and his wife completely kick her opiate habit on two separate occasions.

That experience was the impetus behind the launch of Flor De Las Flores, a dispensary which Marco opened with his mother to offer different types of candy and edibles — of varying potency — to people with chronic pain, sleep issues, eating disorders and other issues.

“We started this business to help people with their health,” Marco says. “We have edibles, teas, topicals, herbs, etc. to help with all types of ailments.

Our goal is for our customers to have a great experience and leave feeling better than when they came in. We also have a good selection of flower, pre-rolls, concentrates, etc. We concentrate on local brands; however, we do carry some national brands as well.”

Flor De Las Flores is a neighborhood dispensary at its core. Weekly barbecues are hosted in front of the shop, where residents can stop by and eat free hot dogs while watching the Barelas Cruises. Marco and his team also hand out cold water bottles during the hot summer months. Flor De Las Flores is a perfect fit in an area that also includes galleries, great restaurants, a tattoo gallery, music venues and the Rail Yards Market.

“Our neighborhood has always had a heavy dose of culture and inclusiveness that lends to our focus on healing, health and wellbeing,” Marco says. “This is our neighborhood where we were raised and have raised three generations of our family. We will do whatever we can to help.”

MORE INFO

• 100% LOCALLY OWNED & OPERATED

• ASK ABOUT THE BARELAS BUD CARD

• HOUSEMADE EDIBLES TAILORED FOR WELLNESS

• ALL ORGANIC LOCAL FLOWER

EVEREST CANNABIS CO.

Sabrina Martinez only recently joined the Everest Cannabis Co. family, but she’s already doing her part to help the business reach “Such Great Heights.”

After work in telecommunications led to depression, Sabrina decided to transition to the cannabis industry, a job where her tangible passion would help others find solutions to their needs. Backed by helpful staff and her own valuable professional experience, Sabrina has been a quick study since joining Everest, which was established in 2015 and is a partner of affiliate company R. Greenleaf.

“My team here quickly helped me learn about our products and how everything worked,” she says. “I used my sales and customer service knowledge, which helped me to immediately thrive. There have been many positive changes since I started. But it’s been a fun ride, and I can’t wait to see what else comes my way!”

Everest offers a tightly-curated assortment of premium quality cannabis products— including flower, pre-rolls, vapes, edibles, concentrates and topicals — for both medical and recreational customers throughout New Mexico. In the short period since Sabrina started, the company has nearly doubled the product offered while simultaneously reducing prices. Ultimately, it’s about more than just making a profit.

“We are here to make sure people have the medicine they need to feel better,” Sabrina says. “We care about the people that shop with us, and our goal is to make sure they are happy and to provide what works best for them.”

R. GREENLEAF

Brianna Martinez takes great pleasure in seeing cannabis help others just as it helped her. As a shift lead at R. Greenleaf Paseo, a company with multiple Duke City locations dedicated to providing the community with a variety of fine, local cannabis products at a fair price, Brianna gets to achieve that goal on a daily basis.

“I am a 29 year-old Alabama native who married into the amazing Albuquerque culture,” Brianna says.“I LOVE it here! My company is one of the leading cannabis businesses in the state, and it is an amazing company to work for because of the PEOPLE!”

R. Greenleaf was established in 2010, and with employees like Brianna, the company has been able to make a seamless transition in its focus as cannabis was legalized in the Land of Enchantment.

“Adapting from a medical only business to a recreational one was a challenge for everyone, but I feel R.Greenleaf did it with grace and is constantly changing and growing to make both medical patients and recreational users happy!” Brianna says.

Brianna is proud to work for a company that partners with local businesses on a monthly basis to strengthen community ties, and she points to a recent price reduction as yet another way R. Greenleaf strives to keep its customer base happy. Moving forward, the goal is simple.

“Let’s continue to dominate the field, and make people happy,” Brianna says.

THRIVE CRAFT CANNABIS CO.

Thanks to high-quality, consistent products and knowledgeable, friendly budtending, Thrive Craft Cannabis Co. has become a staple in the New Mexico cannabis scene.

The owners are both cancer survivors, and through their treatment, they learned about the benefits of cannabis first-hand. Through those healing benefits, they were able to end their reliance on prescription drugs to manage their pain. Today, they are able to pay it forward through Thrive, which was founded on the mission to offer clean organic cannabis products to both medical and recreational customers in the community.

Thrive features only organic, pesticide free flower and pre-rolls as well as a carefully curated menu of vape products, edibles, concentrates and topicals for both medical and recreational customers. The commitment to supporting only 100% organic, pesticide-free growers sets Thrive apart in a rapidly-growing cannabis industry. Additionally, all the cannabis packaged in-house is packed in 100% hemp-based compostable packaging. It’s all in the name of saving the planet one nug jar at a time.

Thrive is pleased to announce that it will be expanding in the very near future, with a full-service lounge expected to open in mid-May to complement all of the shop’s beautiful products.

THE PRIVATE STASH

JOHN ROYBAL, COO & CO-OWNER

- MIGUEL

The Private Stash is a place where cannabis customers can feel comfortable.

Locally owned and operated by John Roybal and Miguel Martinez, the dispensary officially opened its doors last April. The shop prides itself on offering hand-picked flower — nothing is pre-packaged — so customers can be assured they’re getting the highest quality products at affordable prices.

“Everything is clean. Everything is high grade. Our prices are really low, and we include tax in our price,” John says.

The Private Stash is also a place to learn. Cannabis newcomers won’t feel out of place, because everyone in the shop is willing to lend a helping hand. And just as important, no one will feel rushed while they make their selections.

“Everyone comes in here and is happy to come back because they understand that it’s comfortable in here,” John says. “That’s why we called it The Private Stash. It’s very comfortable for people to come in and ask their questions. We welcome that.”

The shop boasts a diverse customer base and inside, relationships are built that extend beyond simply buying cannabis products.

“These people, we sell them cannabis and they make us part of their family,” John says. “Our customers are so loyal and so nice. We really have a great demographic here.”

SUMMER FUN

SPECIAL ADVERTISING SECTION

LIVING ON THE EDGE

Chef Mike White, owner of High Point Grill, lost one of his restaurants and his house to the pandemic. But for a man who taught himself to cook by watching the Food Network, it’s all part of the process. Things are now looking up, with the opening of a concept kitchen inside a brewery, and the booming popularity of his 505 Food and Bar Fights competition (p. 128).

Not Going Anywhere

Chef Mike White put his High Point Grill employees above himself during the pandemic, and four years later they all still work for him—which says a lot about his mission to keep finding ways to succeed.

Without a doubt, Mike White knows how to persevere. The selftaught chef and owner of High Point Grill managed to keep his restaurant alive through COVID-19, but it wasn’t easy. He was unable to pay himself during the pandemic, resulting in him losing his house. “It was a choice of ‘pay your salary’ or ‘lay off your staff,” says White. “I didn’t even tell my staff at the time.” White, living in his truck, then did curbside service at the Westside restaurant alongside his team—a move that helped the restaurant survive. Today, the same staff is still employed at High Point by White. And while he had to close his second restaurant, Rustico, which opened during the pandemic, other things are looking up for White. He took charge of 505 Food and Bar Fights several years ago and has turned what was once an indus-

try-focused, after-hours cooking competition into a full-blown, must-see series of chef and bartender battles that raises thousands of dollars for local charities. And last month he partnered with Hollow Spirits Distillery to oversee their kitchen. As he turns 40 this month, we asked Chef White for a few thoughts on some other subjects.

ON BEING A SELF-TAUGHT CHEF

I never learned to cook at a restaurant, and I didn’t stick with the college thing. When I was younger, I worked in restaurant management. I remember when I was 16, I was a manager at Krispy Kreme when they first opened in Albuquerque. I used to take my paycheck and spend it all on groceries to take home and teach myself how to cook. I was doing ‘monkey see, monkey do’ while watching Food Network.

I used to take my paycheck and spend it all on groceries to take home and teach myself how to cook.

THE MOVE TO GO SOLO

I was sick of making money for corporate restaurants and not having any say in the food or anything to show for it personally. So, I got with my mom, and we bought a food truck, and I called it “Manic Munchies.” We had a pizza oven, and we did sandwiches and apps. I did that for about a year, and then I took the proceeds and used it to open The Point Grill in Mariposa in North Rio Rancho.

LEARNING ABOUT THE BUSINESS SIDE

The business part of it wasn’t something I went to school for. For me, it was just a trial and error process, just like cooking was. Do this, screw it up. Then screw it up less next time, and a little bit less the time after that, and then eventually it’s going to be good.

FROM FOOD TRUCK TO RESTAURANT

The Point’s menu was the food that I had always wanted to do. I always loved making fresh pasta. It was like playing with

Play-Doh as a kid and putting it through the extruder and all that stuff. I met a Mariposa resident named Luther Stevens, and he invested in the restaurant and gave me free rein. But he ended up passing away suddenly, and because of that I got even more of an educational process of owning a restaurant.

A SELF-TAUGHT PASTA MAKER

I would see pasta made on TV, and then I would try to do the same thing by hand. I would screw it up, do it better, then improve on that, and repeat and repeat. The hard part, and also the amazing part, is there is no set recipe. You have to be able to feel the dough and know if it’s too dry, or too wet, or too sticky, or whatever, and tweak it on the spot accordingly. If today’s dough is feeling cold and moist, there has to be less water in it, and it has to be stored and rolled a different way. It’s a constant learning process, and you’ve got to do it a thousand times before you find the right rhythm.

THE DIFFICULTIES OF POST-PANDEMIC STAFFING:

The business part of it wasn’t something I went to school for. For me, it was just a trial and error process, just like cooking was.

It’s been incredibly difficult. After COVID, millions of people left the (restaurant) industry because they either didn’t want to work anymore, or because some of them said they didn’t like the way service people, as a whole, were treated. So, many of our best workers left and started their own businesses, or jumped to other fields. It’s still a struggle to this day to staff a restaurant with qualified people, and that’s not just me, that’s every restaurant.

INFLATION CHANGED THE GAME

The cost of labor has gone up so much, and quickly, too. Workers don’t make entry-level minimum wage anymore, which was the case back when I started. My first restaurant job, I was making five bucks an hour. Now, the industry is such that we’re paying living wages to kitchen staff. And food costs have gone up, paper goods have gone up, in some cases 300, 400 percent.

You’ve got to maintain approachability and be able to essentially orchestrate your operations to where you still have profitability.

ENLIGHTENING CUSTOMERS

It’s tough because we now have to work hard to educate the population. We have to make them aware that, because of all these changes, it’s almost becoming a luxury to eat out, in terms of prices on the menu. It’s important that they know we’re paying higher food costs, higher labor costs, higher rent, higher overhead in every area, and thus their food is going to be more expensive.

THE COST OF HIGHER PRICES

It greatly affects what we can put on the menu. I mean, some of my favorite things to make in the past included seafood. One of our best sellers for years was a simple order of crab cakes. The cost of crab went from under $10 per pound, to $20, then $30, even $40 per pound. And people ask, ‘Hey, why did you take crab cakes off the menu?,’ and I’m like, ‘Because I’d have to charge you $42 for two of them.’

THE TRUTH OF IT ALL

We have to explain the differences and educate everyone on the rising costs, and why the menus have had to change. And some people understand, but some don’t. But most of them will usually ask, ‘When do you think costs will come back down?’ Well, it won’t. It’s just the way it is now.

THE FORESEABLE FUTURE OF RESTAURANTS

You’ve got to maintain approachability and be able to essentially orchestrate your operations to where you still have profitability. So, the focus has shifted for me from being the ‘cool’ restaurant to being the profitably run restaurant. Now, I spend so much more of my time looking at the numbers as a business owner than I ever have before. It’s about longevity now, staying power. It some sense, it’s frustrating, because it takes away some of the creativity.

OVERSEEING 505 FOOD AND BAR FIGHTS

It’s like attending a live episode of (the Food Network’s) “Chopped.” It’s chefs competing head-to-head with a mystery ingredient challenge. They have to cook on the spot, under time pressure. The event has evolved over the years, with chef vs. chef, team chefs, chef and bartender vs. chef and bartender. Last year we did an All Stars competition, with only chefs who have either won on reality TV shows or were former champions of tournaments. We charge 20 bucks at the door, and we do it all for charity.

A UNIQUE NIGHT OUT

The 505 events are very interactive and very approachable. The audience gets to walk around and see the chefs in action up close, they get to go in the kitchen and watch. This season there are 20 chefs competing in a bracket until there is one

champion. The bartenders are also competing head-to-head, and so there’s a lot of energy. The competition has judges, and we also auction off a judging seat to the audience, plus we do a raffle and other fundraising things. We’ll be able to donate the proceeds to 20 different New Mexico charities.

OPENING HOLLOW POINT CUISINE

It’s a mash-up of Hollow Spirits and High Point. It’s basically an in-house pairing menu, everything is homemade or has an infusion of their distilled spirits. The steak has their Bourbon 96 with a dark chocolate barbecue sauce, a crème brulée dish has their orange liqueur, things like that. I’m excited, because it’s a culinary playground for me again. I get to start creating and playing and all of that stuff over there.

It’s About The Kids

The option of college after high school has been waning in the eyes of many lately—something Nina Quintana knows well as she works to find smart career paths for Bernalillo Public School’s graduating seniors.

Nina Quintana’s enthusiasm comes through in her voice when she talks about the future. For Bernalillo Public Schools’ director of college, career and military readiness, that future is for the roughly 2,200 students she supports through her work, finding opportunities to help prepare the next generation for the workforce. It is a job that suits her, focused on practical solutions for students. For Quintana, helping young people find their path began when she found her own.

She grew up a military brat, moving frequently throughout her childhood with her father around the country and overseas, eventually finding herself in New Mexico and graduating from Cibola High School. She would be the first to tell you that she didn’t know what she wanted to do when she graduated from high school. It’s clear now that she draws on her own experience as motivation to help others.

“I actually took the long route into my career,” says Quintana. It wasn’t until she

was 28 that she knew she wanted to go into education. She credits the time she spent working outside of the school system as an asset in her ability to help students prepare for their careers. “It was the life experiences that led me to understand the world of work,” she says, turning those learned lessons into tools to help today’s students understand that “figuring out that life journey is not a straight line.”

After earning undergraduate and graduate degrees from UNM, Quintana joined

Bernalillo Public Schools as an English teacher in 2008 after a stint teaching in a bilingual charter school in Albuquerque. There she began much of the extra work with the students that would evolve into her current job. She taught journalism, found internship opportunities for students, wrote career and technical education grants, and shepherded the student newspaper along—all while serving as state director of the Journalism Education Association.

In 2022, her vision and experience clicked with a new position created by the district: Director of College, Career and Military Readiness. The scope of her new work created an opportunity that promised a larger impact than she could have as a single-classroom teacher.

Now based out of the central office,

We’re here to empower students and really create deeper learning opportunities for our students.

Quintana’s job is to support principals and other educators throughout the district by finding new opportunities for their students. “It was really hard to leave the classroom. I missed the students,” she says. “In this director’s role, I’m responsible for bringing in new programs. Anything around technical education or in the college career, military readiness for the entire district.”

Quintana confirmed that only a few students she encounters have a clear idea of what they want to do after high school.  “It’s a smaller percentage than what you would think,” she states. To put it simply, her job is to increase that percentage. How can she help students think about their future? A big part of her approach is hands-on learning, but also understanding where that learning can take them in the future. “We’re here to empower stu-

dents and really create deeper learning opportunities for our students,” she says.

But Quintana believes the traditional approach schools take—waiting until students are upperclassmen before presenting about career options or classes—has to change. “High school is a little bit late, we’ve got to start engaging students earlier,” she says. She says starting practical, hands-on learning at an earlier age offers a larger benefit for students. Enter the Fab Lab.

The Fab Lab (short for fabrication laboratory) is a hands-on, hi-tech facility filled with interactive technology like virtual-reality (VR) goggles, 3-D printers, laser cutters/engravers, LED walls and interactive floors, plus drones, robotics and fabrication tools. The Lab was constructed as part of the Spartan Learning Academy in the former Bernalillo Middle School, and while it targets middle and high school students, it is also open to the public. Funding came in part from Intel and Los Alamos National Labs Foundation.

Quintana reports the space, which held its grand opening this past March, will also house an agricultural lab, a biomedical lab and a communications lab.

One goal of the Lab is to help students understand the role of computer integration in “New Collar” jobs, but the other part is just getting youngsters engaged in a new way.

“This idea of education as a whole has not changed for 150-plus years,” says Quintana. “This whole idea of ‘what is learning,’ needs to change. What the classroom is, has to change. There’s this idea now of working on that ‘hands-on learning’ to make sure that you’re engaging the student.”

Quintana was instrumental in bringing the Fab Lab to Bernalillo. It stems from the idea that the jobs of tomorrow are not yet here. She believes these jobs are likely to require advanced skills, but not necessarily advanced degrees. Students in Bernalillo are poised to take advantage of these opportunities through hands-on learning available at the new Academy.

“If you have a certificate you could start working in the industry,” she says. “You don’t necessarily need to go to college the way you used to have to for computer science.”

While new forms of inspiration may be key to students’ education, Quintana draws hers from more traditional sources. She says her father is the person who inspired her and helped her to define her work ethic. “My father, he was a poor man from Pecos, New Mexico. He was one of 12 children living in a one-bedroom house,” she says. “He just worked his way up by joining the military. That was actually his ‘out.’”

Quintana says that growing up on various military bases and visiting her grandparent’s house in Pecos, which still didn’t have running water in the 1980s, impressed upon her the power of education to change lives. It was her father’s choice to take action and learn new things to change his circumstances which she still finds inspirational. It is that same opportunity to change young lives that she hopes to bring to teenage students every day. —CLARKE CONDE

BEHINDTHESCENES

Decadent Science

It’s likely that few people realize the process of turning cocoa beans into chocolate. Meet Steve Prickett, the commercial chocolate maker whose smarts and patience produce luxurious treats.

Steve Prickett is an alchemist. The chocolate maker and owner of Eldora Craft Chocolate transforms raw, bitter cocoa beans into delectable, luxurious chocolate bars. And he’s the only one in Albuquerque who has mastered the art. In fact, he’s one of only two commercial chocolate makers in the state.

“When a customer walks in and tastes our chocolate, we want them to know that we’re not just another chocolate shop,” Prickett says. “Once they taste the chocolate, they’ll know that we’re distinct.”

Unlike most chocolatiers who rely on pre-made chocolate for their confectionery, Prickett takes pride in offering his customers a genuine bean-to-bar chocolate experience. His dedication to using high-quality ingredients creates a truly unforgettable and immersive chocolate journey, and has won him and Eldora Chocolate many regional, national and worldwide awards.

For Prickett, the journey to create the

ultimate chocolate bar begins with meticulously selecting the finest cacao beans from all over the world. He is guided by the concept of terroir, taking into account the unique environmental factors and contextual characteristics associated with each variety. With this distinct “genre” in mind, he carefully considers the optimal fermenting and drying processes that will enhance the natural flavor profile of each type of bean.

Each chocolate bar and truffle begins its life as a raw cocoa bean, which Prickett imports from Central America, Africa and other equatorial countries

“Chocolate is one of the few food types

that, in their natural form, doesn’t really start out as what it is,” Prickett says. “We have to turn it into chocolate, and there’s a whole process to get it to that point.”

He takes the beans and roasts them, bringing out their natural flavors. The roasted beans are then ground in a process known as winnowing, which removes the thin, flaky outer shell of the cocoa bean in a way that ensures the meat of the bean is left mostly intact.

Following that, the chocolate nibs are placed into a concher. (It arises from the Spanish word “concha,” translating to “shell,” as the original vessel used to hold the chocolate resembled a conch shell in shape.) The conching process entails heating and aerating the chocolate nibs, introducing oxygen and eliminating undesired volatiles.

The concher serves as a heating and grinding apparatus, where the nibs are milled for 12 to 36 hours. This process transforms the cocoa beans into chocolate

BEHINDTHESCENES

liquor. Contrary to its name, chocolate liquor does not contain alcohol. Despite this misnomer, it contributes significantly to the distinctive taste and texture of chocolate.

After tempering the chocolate liquor and mixing it with other ingredients, it is then poured into bar molds. These molds are then refrigerated for a period of time before the chocolates are removed and packaged for sale.

Depending on the bar, Prickett will decide to add flavors in either the conching or tempering stage. By exploring the delicate balance of added flavors, Prickett aims to bring forth the inherent essence and complexity of the cacao beans, resulting in a harmonious and unforgettable chocolate experience.

Prickett was always a fan of fine chocolate. However, his journey to becoming a professional chocolate maker did not start until after he retired from a long-standing career in finance, having worked as a private wealth advisor at Merrill Lynch for 32 years.

Prickett was touring a cacao farm in Hawaii with his wife when something sparked his interest, leading him to dive headfirst into chocolate craftsmanship. He began experimenting with small-scale

batches at home, later enrolling in an online chocolatier program and completing an internship with ChocoSol out of Toronto to refine his skills and knowledge.

“It started out as a retirement hobby. I was making chocolate at home and giving it away,” he said. “Soon, I realized I could turn it into a business.”

After taking time to learn the craft, Prickett opened Eldora in 2018. The modern, farmhouse-style building in the North Valley houses a commercial kitchen as well as a retail store.

Although the company does not operate in a retail district, Prickett says the location on Edith Boulevard near Paseo del Norte Boulevard has quickly become a destination.

“People will come from all over to take tours of our facility and purchase our chocolate,” he says. “We’re bringing tourism to Albuquerque.”

With a penchant for adventurous flavors, his creations span a broad spectrum. One delectable piece features the unexpected combination of pecan and cardamom, while another tantalizes taste buds with lemon and Los Poblanos-sourced lavender. Honoring New Mexican-favored flavors, Prickett has also crafted a unique green chile and biscochito chocolate truffle. For those who crave an additional spice factor, the chili blast chocolate bar offers a fiery blend of red chili, pink peppercorn and chipotle, offering a delightful combination of sweet and savory flavors with an added kick.

Those are just a few samples from the wide selection Prickett has created.

“Throughout the process, we tease out the natural flavors in our single-origin bars,” he says, discussing his artisanal 70100% dark chocolate bars. “And with our chocolate bars with inclusions, we complement those natural flavors with addins.”

Achieving the ideal texture and flavor of high-quality chocolate – especially its shine and a satisfying snap when bitten –is a delicate process. Throughout the production process, there are numerous factors that can influence the outcome, and even minor deviations can result in an undesirable taste. But Prickett and his team have got their recipes down to a science. It takes about a week to get from bean to mouth. And the result? Pure magic. — ELIZABETH WEBB

CULTURE

TRANSLATING IT TO THE CANVAS

Holding a paint brush, or even sitting, is sometimes difficult for Allison Jones Hunt. The ABQ fine artist has connective tissue disorders that cause ongoing pain—which makes it all the more remarkable when you see her mesmerizing abstract paintings (p. 140).

CREATIVES

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

ABSTRACT

THE PROCESS OF PAINTING THROUGH THE PAIN

In Allison Jones Hunt’s art studio just north of Downtown, paint often meets canvas to the inspiring notes of Miles Davis, or the harmonies of The Beatles. Even in her home studio, she prefers to create to the accompaniment of sound: The Cure, Blink 182, audio books, podcasts—they all play a huge part in her artistic process. “I let the brush move with the music,” says Hunt. “Somehow it works into what I’m doing.”

It’s hard to disagree, judging from her colorful and bold abstract paintings, which she describes as having layers of emotion, with each layer created in response to how she’s feeling emotionally and physically at the time.

“I do believe that when people look at my work, they are subconsciously reacting to how I was feeling when I painted it,” she says.

Part of those daily physical feelings come from a painful affliction; Hunt, 36, has had hip dysplasia since birth, and in her 20s she was diagnosed with Ehlers-Danlos Syndrome; both are re-

lated to connective tissue disorders that cause her pain throughout the day—and often make it hard to use her arms or hands.

“The simple fact that when I paint, I’m in touch with how I’m feeling, and that ends up in the work in some inexplicable way,” she says, citing a recent work with shades of oranges, reds and purples in a painting that Hunt says depicted her pushing through fears and anxiety.

She likes to experiment with different application methods in early layers, like splatter techniques or layering and scraping back paint to reveal underlying colors

and textures. “The first few layers of a painting might get covered up completely, but I know they are there, giving depth and richness to every piece,” she says.   Hunt and her high-school sweetheart, Sam, moved to Albuquerque in 2021 from Minneapolis, Minnesota, and before that, Portland, Oregon. She considers Portland the place that made her who she is. Hunt, however, loves living in New Mexico where she is able to walk her two rescue dogs, Yoda and Daisy, in the foothills of the Sandias. “Our mountains are an endless source of joy and wonder for me. I love the subtle signs of seasons shifting here, the cactus blossoms, the wind and rain, the yellow of the cottonwoods in October,” she says. “It’s such a wonderful place to honor the cycles of nature.”

Most of Hunt’s artwork comes with explanations of how she felt—or what inspired her—in making that particular

PHOTOS BY DON JAMES/ATM

piece. “It’s not about how many paintings I sell or how many gallery shows I secure—it’s about verbing my creativity and doing the work, making paintings that feel like me,” she says.

Hunt says this artistic approach was instilled in her by her late grandfather, Karl Benjamin, who was a renowned California abstract artist and art professor at the Claremont Colleges. “If you put his work next to my work, you’ll see the subtle similarities,” says Hunt.

Hunt’s grandfather influenced a sense of fearlessness to experiment and innovate in her own artistic journey. “Art was never something outside of my life, it was integral to my life. I never questioned whether it was possible to be a full-time artist, it was just what some people did, in the way some people are carpenters or farmers,” said Hunt. “He inspired me with a passionate love of color and a dedication to fitting the process of painting into daily life,” she said.

Hunt says she works on two commissioned paintings each month and her commission process is very personal, drawing from voice memos of wishes and dreams, music, and even favorite scents.

“I love knowing that the work I paint will be a meaningful part of someone’s daily life, serving as a reminder of something that means a great deal to them,” she says. “There’s nothing quite like that.”

Although Hunt has limited abilities to perform daily tasks, she doesn’t let this define her. As a full-time abstract artist, having a disability has profoundly influenced both her perspective on the world and her approach to art.

“My experience of disability isn’t linear. Some days I can hike for miles, some days I can paint for hours. Recently, I had to cancel an event because four of my ribs were out of place,” says Hunt. “I do view the world through a unique lens of fluctuating ability and adaptation, seizing the days that bring pain-free mobility and re-

specting the days of pain and quiet as part of my creative process.”

Hunt, who uses a special meditation chair that allows her to sit in front of the easel for hours, acknowledges that her disabilities often pose challenges to her artistic practice. “I have adapted to allow that ebb and flow of ability to invite an ebb and flow of creative output. I take the chance to rest and gather inspiration,” she says.

Recently, Hunt has been teaching art classes to homeless women and people with dementia. “These are super meaningful to me, connected to my own healing processes through art,” she said. Some other art exploration events include the “Bad Art Club” hosted weekly at her studio to encourage everyone to bring more creativity into their lives. “Just like in life, we need experience listening to our own truths and art is such a safe and fun way to do just that,” says Hunt.

—AIMEE PREBOLA

NAVIGATING THE CHANGE IN THE AGING VOICE OF WOMEN

In “Singing Through Change,” Nancy Bos acknowledges the crisis faced by women who love to sing as they approach midlife. The ABQ author’s book is a look at women in menopause who are struggling with the changes in their “aging” singing voices. Through the real-life stories of 56 women, each woman shares her own journey of reclaiming her voice. Bos uses qualitative methods and research from medical professionals as solutions, reassuring women that they are not alone during this journey of change. As a professional singer, voice teacher and vocologist, Bos recognized the significant, yet often overlooked, impact of menopause on vocal performance, which led to her co-authoring this book.

ATM: Of all the interviews you shared, was there a particular woman’s story you felt you could personally relate to? Why?

NB: A common theme in many of the stories really stood out for me, like Elaine in Chapter 7, is the women blaming themselves for vocal changes - changes which are often actually due to menopause and aging. This insight, striking a chord with lots of readers, highlighted the importance of adjusting to the natural changes our voices go through over a lifetime.

ATM: A lot of the women interviewed sang for church choirs, or rehearsed religious practices. Have you ever practiced any religious rituals or meditations for the benefit of your own singing?

NB: Yes, I often use vocal meditations and mindfulness-based breathing techniques to enhance my singing. Techniques like Alternate Nostril Breathing and Humming Bee Breath, detailed in “The Mind-

SINGING THROUGH CHANGE

By Nancy Bos (Author), Cate Frazier-Neely (Author), Joanne Bozeman (Author)

fulness of Singing,” help my voice, and all of me, be at my best.

ATM: You researched the medical side of perimenopause, hormones, estrogen, and progesterone—factors that affect a woman’s voice. Was this information surprising or scary to you?

NB: Initially, we expected to find that hormonal changes directly affect the larynx. But discovering they impact the ENTIRE body, influencing all singing aspects, was both surprising and significant. The picture suddenly became much more complicated for singers.

ATM: Was there a time in your life when you sang for your own healing?

NB: Yes, in good times and bad, singing becomes my sanctuary. Lately, during some personal storms, it’s been key to letting out bottled-up feelings, finding stability, practicing mindfulness, and truly expressing what’s inside.

ATM: All the women in the book either studied jazz, musical theater, or they were former opera singers who sang in an a cappella. Why did you choose to focus on those genres of music particularly for the book?

NB: In our research and writing, we spoke with women from a rich tapestry of genres – jazz, opera, country, barbershop, Brazilian pop, and Indian classical, to name a few. This variety revealed that changes in voice know no genre boundaries, shining a light on the shared experience of singing and its ever-evolving nature.

ATM: Since your book’s 2020 publication, what has been the feedback from women regarding your message of acceptance and healing through change?

NB: Since publication, hundreds of women have reached out, sharing how the book made them feel heard and filled with

hope—and grateful that there is finally a light shining on this topic. They connect with the narratives, drawing comfort and confidence as they navigate their own vocal paths through menopause and beyond. Or for younger women, they no longer fear that they will lose their vocal identity through menopause and aging.

ATM: You and your collaborators on the book, Joanne Bozeman and Cate Frazier-Neely, all have backgrounds in music, personally and professionally. Do you have any plans of doing another collaborative project with them?

NB: Cate, Joanne, and I, now “Book Sisters,” frequently unite for interviews and presentations. We each have our own specialties, and we’re exploring further collaborations, potentially in voice education and vocal health projects.

ATM: Most of the women in your book, like you, have been singing for years. What advice would you give to a woman who would like to start singing now without any former experience?

NB: Embrace your voice at any stage of life; it’s never too late to begin. Dive into the joy and exploration of singing, regardless of past experience or age. You have a story to share through song.

ATM: What do you suggest men can do to support women during this crucial time of change in their voices and lives?

NB: Men can support women by recognizing their own vocal shifts during andropause, offering empathetic ears, educating themselves on menopause, and fostering an environment of open expression.

ATM: What is the book’s message for younger women in their 20s and early 30s—who haven’t experienced menopause or voice change yet?

NB: I hope women take from the book an appreciation for their voice and body’s

journey, understanding that change isn’t loss but evolution. Actively nurture your health to ensure a strong voice for a lifetime.

ATM: Where do you recommend singers go when looking for a voice teacher or a choir director?

NB: I’d say go for those who keep their skills sharp, such as members of professional organizations like the National Association of Teachers of Singing (NATS) and the American Choral Directors Association (ACDA).

Since publication, hundreds of women have reached out, sharing how the book made them feel heard and filled with hope—and grateful that there is finally a light shining on this topic.

ATM: Please elaborate on the Alexander Technique, which preaches poise and posture. Specifically, how did you learn and hear about the technique, and when did this technique develop?

NB: The Alexander Technique, originally crafted for actors to keep their voices in tip-top shape back in the late 1800s, turns out to be a gem for everyone’s well-being and movement. I’ve been using it for years to give my singing a boost and kiss goodbye to pesky shoulder and back aches.

ATM: In Chapter 8, you acknowledge women, of all voice types, should exercise all their singing ranges to avoid any imbalances of their muscles used for singing. As a singer yourself, did you have to do the same thing?

NB: I’ve embraced vocal “cross training,” a fantastic strategy from voice teacher Robert Edwin. By regularly exploring different genres and the full range of my voice, I prevent muscle imbalances and boost my vocal well-being.

ATM: You discuss how singers who live alone need to exercise their voice more, unlike someone who lives with others. What is the benefit?

NB: Living alone means less chit-chat, which can lead to vocal muscles getting a bit lazy. Regular singing or vocal exercises keep them active and happy, ensuring your voice stays strong and clear.

ATM: In Chapter 10, you advise why singers should seek help from medical professionals. Do you think singers should wait until there’s something wrong with their voice, or go beforehand if they’re suspecting any concerns?

NB: We talk about reaching out to medical professionals for voice issues, including getting a “base line” exam from an otolaryngologist when your voice is healthy. My take is, if something feels off, better to check in early and keep those vocal cords happy.

ATM: While writing, how did you differentiate each voice of the women for each chapter, and did it get confusing sometimes?

NB: We organized everything with big, detailed spreadsheets and matched the women to the perfect chapters. But before writing, we re-listened to their interviews. This helped us bring to the pages the real, heartfelt person behind each story.

ROSELLA PARRA

ABQ’S THRIVING LOCAL MUSIC SCENE

HEALING THE COMMUNITY TIEMPO

A MUSICAL SILENCE

Billy White began his musical career as a techno thrash metal guitarist in the legendary Austin band Watchtower, which was committed to making “the most complex, aggressive music we could possibly come up with,” he says. These days, as a Zen lay monk, Shingetsu Billy White devotes himself to the practice of sound healing, using soothing textures of sound generated with a variety of instruments—from Tibetan bowls, tanpura, and guitar to didgeridoo, overtone singing, and looper—and inviting a deep, meditative relaxation.

White left Watchtower in the mid-’80s and played everything from glam metal to blues. He continually explored different kinds of music—particularly Middle Eastern and Indian music, fascinated with their microtonal colors—always finding new ways to play the guitar and new instruments to play. He recorded albums in New York and LA; toured the States and Europe, enjoying all the perks of the rockand-roll road; and produced and performed on other artists’ albums. He was living his dream but found it unfulfilling. Perhaps that had something to do with the psychological crisis he experienced along the way. “I don’t know if it was a mental breakdown, but I was having a severe depression,” says White, and he began an intense study of meditation techniques. “My mom had a copy of Alan Watts’ ‘The Way of Zen’ sitting on the shelf since I was a kid, and one day I picked it up and a light bulb went off, and I thought, ‘Oh, this is what I’ve been look-

ing for.’ ”

White began his Zen training in California and came to the Bodhi Manda Zen Center in Jemez Springs for the first time in 1996. He split time between New Mexico and New York, continuing to record and produce albums with other artists before quitting the music business and devoting himself to Zen practice. His healing music “naturally evolved from me quitting music altogether, coming off the road, really burnt out, and going up to stay in Jemez Springs for a while, which I kept coming back to every year and lived many months at a time,” he says. “Just listening

to silence, the trees and the river, and the subtleties of sound. Really, I was sort of starving for silence.”

White returned to music in 2002, studying flamenco in Spain before moving to San Miguel de Allende, Mexico, in 2003. He was performing with flamenco and Middle Eastern musicians, but he gradually turned to a more meditative approach, gathering friends for listening circles and developing a completely improvised sonic experience that they found deeply relaxing. “It wasn’t a performance,” he says. “I realized quickly that I’m not entertaining people on a stage. I’m inviting

Billy White

them into an experience of sound. There was no beginning or end, no applause. It was a deep journey.”

White became a student of sound healing, approaching it on the avenues of both science and shamanism, and he continued his Zen studies, being ordained as a Zen lay monk in 2015 and receiving the name Shingetsu (shin/mind + getsu/ moon = enlightened mind).

Settling in Albuquerque in 2021, Shingetsu Billy White now carries his sound healing practice around the country, conducting group and individual sessions. He recalls finding a respite in his rock-androll days listening to the ambient music of Brian Eno and David Roach. “I played so many notes in the days of Watchtower that I just wanted one note, one long, drawn note,” he says, “one note that contains all the notes.” That might serve as a kind of template for where his music is today.

You can learn more about White’s sound healing practice and more, and hear his music at theheartisawake.com and connect with him at theheartisawake@gmail. com. His next musical journey is May 26 at Fusion (fusionnm.org).

COMMUNITY MUSIC

Anja Bladergroen was missing the music and the communion with fellow residents of Placitas. Country music concerts, presented by the former owners of Placitas Café, had been a fun staple at Homestead Village, the small strip mall where Bladergroen and her husband, Kevin, own Blade’s Bistro, but the café’s new owners had discontinued the practice. Bladergroen envisioned presenting concerts as a way to focus attention on Homestead Village merchants and raise money for local nonprofits—all while having a good time.

“I thought I should talk to Jim,” she says. That’s Jim Casey, stellar guitarist. They started talking about doing concerts out in the parking lot, where people could bring chairs and coolers and dance. Finally, after months of talking about it, Bladergroen said to Casey, “Why are we still talking about it. Let’s just do it!” So began Canyon Blues and Jazz.

Bladergroen got the approval of Homestead Village owners Orville and Judy McAllister, and Casey, in turn, lassoed Sandy Liakus-Pilcher, a skilled organizer

and fundraiser. Liakus-Pilcher not only managed to raise the money to get the project off the ground, but also got Canyon Blues and Jazz incorporated as a nonprofit organization. Meanwhile, Casey was researching portable stages and lining up musical acts. With the money raised by Liakus-Pilcher and Casey’s sound system from his days playing clubs in Dallas, Canyon Blues and Jazz purchased a stage, hired Jack Bates to run sound, and presented its first concerts in the summer of 2019. It’s been a rousing success, with growing audiences year after year.

“We never knew it would grow that big,” says Casey. But with top-drawer local music, spectacular views of heart-stopping sunsets, a laid-back vibe, and dancing under a big sky with the Sandias for backdrop, the summer series has proven an attractive proposition for fans of live music.

It’s a community effort. “We’re all volunteer run,” says Liakus-Pilcher, noting that each concert has its own beneficiary, all of which are located in Placitas and surrounding communities.

“It takes a lot of planning,” says Casey, “but it’s been fun for us.” The five-member board meets regularly from January through November. They’re planning ways to enhance the experience for both the musicians and the audience, such as a

shaded stage and improved lighting and sound, and would welcome your tax-deductible donations for those projects.

To help you plan your summer fun, here’s the lineup for the 2024 series: May 26: Memorial Day Blues, with Stanlee Key Trio, Wendy Beach and Michael Madison with the Kaktus Kats seven-piece band, and Rudy Boy Quartet June 23: Mama Sang the Blues, with Joanie Cere, Hillary Smith, Zenobia and seven-piece band

July 14: Ray Charles Tribute, with Tracey Whitney and Michael Madison August 11: Guitar Greats, with Chris Dracup and Darin Goldston and the Memphis P. Tails

September 1: Labor Day Blues, with Hillary Smith and the High City Horns, Felix y Los Gatos, and Levi Platero

Details, tickets, and contact information can be found at canyonbluesandjazz. com and on their Facebook page.

LEVELING U P

Bespoke cocktails from Level 5, the rooftop restaurant and bar inside the state’s highest-rated hotel, Hotel Chaco, in the Sawmill District. With a new menu of ‘modern New Mexico ranch’ cuisine, head chef Marc Quiñones continues to up the ante (p. 148).

PHOTO BY DON JAMES/ATM

EATS P. 148 // EATS, ETC. P. 152 // MY FAVORITE RECIPE P. 156 // BITES P. 158

EATS

LEVEL 5 RESTAURANT

Great food + immaculate views? Never gets old.

Marc Quiñones’ heart resides in the Land of Enchantment.

An Albuquerque High graduate who moved to New Mexico from New York as a teenager, Quiñones is an award-winning chef who has made his mark at some of the state’s best fine-dining restaurants. Most recently, Quiñones was a staple at The Hotel Andaluz in Downtown Albuquerque for six years before new ownership arrived and he parted ways with the establishment.

As he worked on a short-term consulting project in Kansas City, Quiñones still had his adopted home in mind. So when Hotel Chaco came calling, Quiñones jumped at the opportunity to take over as head chef at Level 5, its rooftop restaurant in Old Town.

As it turns out, Quiñones had been intrigued by the spot for quite some time.

“I run every day, and I’d be jogging around Old Town,” Quiñones says.  “I watched the building basically get built. I was only like a mile away. I’ve always been enamored by the property — it’s the architecture behind it. I always kind of had a feeling that one day I was gonna be up here.”

To create the ideal menu for Level 5, Quiñones immersed himself in the history behind the building and the inspiration behind it.

“I immediately felt drawn to the energy on the property,” he says. “I had already had a good understanding of Chaco Canyon, but I dove deeper. I began to educate myself on Chaco Canyon. I began to do

tons of research and development on ancestral New Mexico cooking.”

What resulted was a completely revamped menu, different from both what was previously offered at Level 5 and what Quiñones served at Hotel Andaluz, with one exception: the chef’s signature Berkshire Pork Belly. The old cuisine, which Quiñones describes as “European-centric,” was great but “misplaced” in New Mexican culture.

“We’re high desert, high elevation, so 100 years ago they’d walk outside and they’d have to figure out how they were going to eat. Then they’d have to figure out a way to preserve it. They would use aromatics from the earth, chiles, and citrus to preserve the meat without refrigeration. They’d have to cook it in kettles in

BY

PHOTOS

DON JAMES/ATM

the ground,” Quiñones says.

“We’re doing the same thing now. Tons of wild game all over the menu. Tons of local vegetables and chiles and citrus. In the kitchen, we cook on cast iron. There it is: Modern New Mexican Ranch cuisine. It was just something that spoke to me immediately.”

For a little more than a year now, Quiñones’ latest offerings have also spoken to diners at Level 5.

The New Mexico Piñon & Bacon Fried Rice — complete with red chile soy and local pickled peppers — is one of the restaurant’s most popular starters, while Quiñones is also especially proud of the Asparagus Calabacitas.

“I was tired of the disrespect that calabacitas got,” he says. “I’m like, ‘Why can’t

ALL RIGHTS RESERVED

Where Level 5 once required one to be a hotel guest to make reservations, now anyone can book a table in advance.

SPIRITED SELECTION

Quiñones credits corporate director of operations Patrick Hendricks, who he calls “an absolute savant,” for putting together the wine and cocktail menu.

NATIONAL EXPOSURE

Quiñones’ culinary skills have landed him on Forbes Magazine, The Today Show, Hell’s Kitchen, Chopped and Cutthroat Kitchen, to name a few.

SPECIALLY CRAFTED

For those seeking something lighter, the Crafted Tasting Room offers small bites (courtesy of Quiñones), New Mexico wine and spirits, and a patio with a view.

Level 5 Restaurant at Hotel Chaco

2000 Bellamah Ave. NW

Reservations: 1-855-997-8208

Hotel: 505-246-9989

hotelchaco.com

it be the star of the plate?’” Served with a red chile fluid gel and Tucumcari gel to bind the asparagus and squash together, the only thing that might outshine the flavor of the dish is its plating.

Meanwhile, even steak purists are encouraged to sample the Chaco Canyon Steak Sauce that accompanies the Filet Mignon.

“A lot of people are calling it New Mexico’s new steak sauce,” Quiñones says. “It features our internationally acclaimed peppers as thickened by corn tortillas. It’s really cool.”

According to Quiñones, the Tomahawk Pork Chop might very well be the most iconic item on the menu — and it’s also the favorite dish of the hotel owner.

“It has the pork loin, the rib, the bel-

ly and the chicharron all attached to it,” Quiñones explains. “It’s this pork chop experience, and we’re serving it with rice and beans. It has this very dramatic presentation.”

The rest of the menu embodies the ideal of New Mexico Ranch cooking, and whether it’s Carne Asada Elk, Pollo Con Papas, Lamb T-Bone or Blue-Corn Fried Quail — everything was deliberately selected by Quiñones.

“Every step in my journey was meant to bring me here,” Quiñones says. “Because the clarity that I have in designing these dishes and telling the story, it’s very organic for me. I feel very in my natural element. I feel like it’s preparation meeting opportunity.”

—TRISTEN CRITCHFIELD

FEATURED DISHES

ASPARAGUS CALABACITAS $18

Tucumcari

Fluid

TWICE COOKED WINGS $22

Piñon

Cheddar, Summer Squash, Red Chile

Gel, Tortillas de Manteca,  Lime

Gremolata, Red Ranch, Jalapeño Vinaigrette, Chile-Garlic Crispy Bits

TOMAHAWK PORK CHOP “CHULETA KAN KAN” $58 Red Beans & Rice, Braised Greens, Natural Pork Jus

Eats, Etc.

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

Stephanie Vigil began her baking career in an informal setting.

Whether it was biscochitos with her grandma, birthday cakes for her kids or cookies and desserts for the holidays, Vigil was, as she says, “the official baker in the family.” So when the opportunity to open a bakery/coffee shop in her Los Ranchos neighborhood arose, Vigil pounced.

Los Ranchos Bakery officially launched in February 2018, but there were some obstacles at the outset, including a sidewalk construction project in the area. That turned out to be a silver lining, as many construction workers frequented the shop in the beginning. Another challenge was producing her recipes on a larger scale.

“Commercial baking is a little bit different, so it didn’t come naturally,” Vigil says. “I got in there and I started adjusting recipes and doing that kind of thing, but it was pretty

seamless.”

Vigil admits that much of her work involves trial and error. Removing ego from the equation is critical to the bakery’s success.

“There’s definitely been things that work that I didn’t anticipate that would work and things that I thought would be great hits that weren’t,” she says. “I’m not too proud to stop making things if they’re not great sellers.”

Los Ranchos Bakery has grown from a two-person operation at its inception to a staff of 10. Everything is made from scratch and different breads are baked on a daily basis. The same goes for the coffee and espresso menu, as all syrups are homemade. Vigil’s personal favorite — and one of the bakery’s signatures — is the sourdough.

“We do sourdough loaves on Wednesdays and Saturdays. It’s like a two-to-three day process of feeding the starter and developing

the dough, kneading and folding and all of those things,” she says. “That makes a pretty great sourdough that I’m pretty proud of.”

Vigil still enjoys the creativity involved with custom cakes, and she calls the bakery’s pastries “a labor of love.” The scones, for example, have developed their own fan base.

“We have a following of people who are into scones who like to come and see what flavors we have,” Vigil says.

—TRISTEN CRITCHFIELD

6920 4th St NW (505) 859-4727

Facebook: LosRanchosBakery

LOS RANCHOS BAKERY

Yummy creations sell quickly at Los Ranchos Bakery

PHOTOS

BY DON JAMES/ATM

Eats, Etc.

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

Turquoise Desert Taproom has a sports bar atmosphere, but the food isn’t what one might typically expect for such an establishment.

Armando and Molly Martinez already owned bakeries in Santa Fe and Rio Rancho — Dulce River Bakery is located next door to the taproom — and their goal was to bring a scratch kitchen to The City of Vision. That became a reality in July 2022.

“I wanted to have a sports bar vibe to where people could come in and watch games, but normally when you go to a place like that, the food’s not that good,” Armando says. “Let’s just make it more like a simple, comforting kind of food. My wife makes the hamburger buns for us. We do the hoagies occasionally. The pretzel she makes from scratch, so it’s not a frozen pretzel. We were like, let’s do bar food — but great bar food.”

Make no mistake, Turquoise offers its share

of staples such as wings, nachos, burgers and fish and chips — but even those are made in-house, often with an upscale feel. Take the Turquoise Burger, for example. In addition to a homemade bun, it comes topped with bacon jam — made with 100% organic maple syrup — garlic aioli, cheddar cheese and two strips of bacon.

“That’s probably our most popular burger,” Armando says.

There are other options, however, that aren’t as prevalent in sports bars.

“We also wanted to have a little twist to it,” Armando says. “We wanted to have some of the more simple stuff like fish and chips that a lot of places had, but we wanted to do a fried shrimp basket from scratch because not many people have fried shrimp. We do a chicken cordon bleu that we beer batter and deep fry, so it’s very non-traditional. We have some

cauliflower rice bowls. One of them is chicken and shrimp, another one is steak.”

Turquoise features nine televisions, NFL Sunday Ticket during football season and specially-made sports-themed tables. There’s also rotating desserts from the sister business and plenty of local beers on tap, with plans to brew their own down the road.

“It’s a cool little vibe,” Armando says. TRISTEN CRITCHFIELD

TURQUOISE DESERT TAPROOM

4405 Jager Way NE, Rio Rancho (505) 835-4701

turquoisetap.com

Turquoise Desert Taproom’s menu is a step up from bar food

PHOTOS

SPIRIT SPOTLIGHT

HEAVYCREAM

LEMON & LIME JUICE

SODA WATER

RAMOS GIN FIZZ

When Arcy Law says that most bartenders “have a love-hate relationship” with the Ramos Gin Fizz cocktail, he knows what he’s talking about. “It’s a very complex cocktail,” says Law, a partner in the Nob Hill speakeasy, Teddy Roe’s. “Its success is dependent on following every step diligently. Plus it takes about 15 minutes to make.” For his version, Law took a road trip for an up-close tutorial on the drink from the bar staff at Union Lodge No. 1, a Denver pub renowned for making classic American cocktails. Lime juice, lemon juice, orange blossom water, an egg white, heavy cream and the customer’s choice of gin are shaken for about four minutes. The meringue-like batch then gets a large ice cube added, and another four minutes of shaking, followed by mixing with cold soda water into a chilled Collins glass. The carbonation causes the top of the mixture to rise like a cloud. After a few minutes in the freezer to set the “cloud,” it’s served. “I hate to compare it to something that takes a lot of finesse, like a chef in the kitchen, but it’s very scientific,” says Law. He points out that the drink originated in the late 1800s in New Orleans, and spawned the term “shaker boys,” given to youngsters who were hired specifically to shake the cocktail in mixing tins. “The cocktail is a lot of work, but when you’re drinking history, it’s not a problem,” says Law. —DOUG COUGHLIN

Ramos Gin Fizz, $16

Teddy Roe’s 3222 ½ Central Ave.

(505) 401-3282

Teddyroes.com

BY

GIN

EGG WHITE

PHOTO

DON JAMES/ATM

A RECIPE FOR SUCCESS

WITH SOMER SLOAN COREY

Somer Sloan Corey knows the power of theater firsthand.

“My parents took me to see the musical ‘Cats’ when I was young, and one of the actors came up to me at the end, and I was just done!” she says. “I would spend almost every day of my childhood listening to the whole soundtrack in my bedroom, and I would force all the neighborhood kids to be in my driveway productions of ‘Cats.’ I’ve been obsessed with theater since then.”

As founder and artistic director of the nonprofit Heartstrings Theatre Company, which serves young people ages 5 to 18, Corey sees the transformative impact of theater every day. “We see kids all the time who don’t fit in at school or they get bullied. And then they come to Heartstrings and they find their tribe. We have some kids who are differently abled, and watching them portray these roles on stage with so much boldness and confidence while showing the audience that acting can look a lot of different ways is powerful,” she says. “It’s life-changing to find your people and the thing that you’re passionate about and the thing you excel at. It’s just beautiful.”

Corey says she and business partner

Jen Doolittle have worked hard to break down barriers to participation, including providing scholarships for those who can’t afford classes and camps, and making tickets available on a pay-as-youcan basis. They also work with the New Mexico Autism Society to develop sensory-friendly shows and toolkits to help neuro-divergent kids who may become overstimulated.

“We really believe that theater should be for all kids,” says Corey. “Representation really matters, and it’s really powerful to see yourself on stage. Our goal is to create avenues for more and more kids to see themselves on stage. I think eventually, I want to tell more and more stories that are more representative of a lot of different students and a lot of different stories.”

Corey and Doolittle also are committed to providing a safe space for members of the LGBTQ+ community, using their preferred pronouns and casting appropriately. They also make sure choreography is adaptive for differently abled dancers.

“Jen’s really brilliant about not just saying we’re for everyone, but creating systems and spaces to truly be for everyone. I think, because of that, offstage, kids are able to feel comfortable and safe to tell their stories to each other and to find people with similar stories,” says Corey. “We

talk a lot about the power of story. I always say stories can change the world because when we hear someone else’s story, it gives us a different perspective. It gives us empathy and insight. It’s really beautiful to see not only the stories we tell on stage but the stories kids are telling each other offstage and stories they’re writing with their lives.”

Through her work in the theater and as a former teacher, Corey has discovered other passions. “I do think there’s something in my life that has made me want to nurture and bring people together, whether that’s through a production or fudge brownies,” she says, laughing.

Corey, who has food sensitivities, is referring to a decadent nutty-fudge brownie she makes that’s paleo-friendly, gluten-free and sugar-free. “I’m a big believer that food can be healthier, cleaner and it doesn’t have to be boring,” she says.

During an interview on a morning in March, Corey says the Heartstrings cast and crew are in the final week before opening the comedy “Murder’s in the Heir.” Parents bring food to rehearsals each night and everyone shares the meal. Like theater, food is a common denominator that brings people together, Corey says – and that’s the primary goal of Heartstrings.

PHOTOS BY DON JAMES/ATM

Artistic Director, Heartstrings Theatre Company

Fudgy Nut Butter-Stuffed Brownies

Ingredients

NUT BUTTER LAYER:

1 Cup smooth nut butter – almond, cashew or peanut (not paleo) - no -stir works best

½ Cup maple sugar or coconut sugar

1 teaspoon pure vanilla extract

1 Tablespoon dairy-free milk

In medium bowl, use whisk or electric hand mixer to blend all ingredients to form smooth cookie dough-like mixture. Refrigerate until ready to use.

BROWNIE BATTER:

2 “flax eggs”*—2 Tablespoons ground flaxseed mixed with 6 Tablespoons water, ......allowed to sit for 10 minutes

4 ounces unsweetened baking chocolate cut into pieces

1/3 Cup smooth nut butter of choice- no-stir works best

1/3 Cup refined coconut oil

1 Cup coconut sugar or maple sugar

1 teaspoon pure vanilla extract

2/3 Cup blanched almond flour

1/3 Cup raw cacao powder or unsweetened cocoa powder

¼ teaspoon baking soda

¼ teaspoon sea salt

2 ounces chopped dark chocolate or Hu Kitchen Gems

ARECIPEFORSUCCESS

Directions

1. Prepare “flax eggs”* as described in ingredients section and preheat oven to 350 degrees. Line 8-by-8-inch baking pan with parchment paper on bottom and sides.

2. Place baking chocolate in large microwave-safe bowl. Melt in microwave in 30-second increments, whisking after each time until completely smooth. Whisk or blend in nut butter, coconut oil, sugar, vanilla and “flax eggs”*.

3. Add almond flour, cacao powder, baking soda and salt to chocolate mixture. Mix well.

4. Spread half of the brownie batter in prepared pan. Spread nut butter mixture over brownie batter and flatten. Cover with remaining brownie batter and spread evenly.

5. Bake in preheated oven for 20-22 minutes or until just set at center. Remove from oven and immediately sprinkle chopped Hu Kitchen Gems on top.

6. Allow brownies to cool to room temperature before cutting into squares. Chilling in refrigerator or freezer can make them easier to cut.

*Substitute 1 egg and 1 yolk (room temperature) for “flax eggs,” if preferred.

BITES

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

ABUELITA’S NEW MEXICAN KITCHEN

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.

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.

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 blueplate 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.

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 all-in-one operation—a small grocery store and Middle East restaurant—seven days a week. This family team makes fresh pita bread every day and serves platefuls of their delicious hummus. It’s a great spot for lunch on-the-go.

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) 896-4555

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

AMADEO’S PIZZA AND SUBS $ 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,

TRADITION IS THE KEY

According to Leona Bahn Mi manager Anh Nguyen, diversity is the key to a top-notch spring roll.

“If you want it with cucumber because you love cucumber? Great! If you like it with pickled carrots and daikon? Of course! Why not?” Nguyen says.

“Furthermore, the herbs such as mint (and) basil make it taste all the more fresh. Basically, all the benefits of a salad, but contained in something highly dippable.”

Leona Banh Mi offers seven different types of spring rolls and all are prepared true to their Vietnamese origins. However, the restaurant will modify upon request.

“Our spring rolls contain fresh lettuce cut multiple times daily, bean sprouts, cucumber, mint, vermicelli noodles, and your protein choice. What makes our spring rolls different is that many Vietnamese restaurants in Albuquerque will adapt it, and change it with basil or other herbs so that it’s cheaper and more consistent to make,” Nguyen says. “We do our best to not replace any of the traditional ingredients while still being flexible.”

A significant final touch is the house-made (vegan) peanut or fish sauce.

“Everyone makes their sauce differently and every restaurant has their (special) flavors, but traditionally, fish sauce that is both savory, sour and sweet makes it a refreshing bite every time.” —Tristen Critchfield

Leona Bahn Mi

3250 Coors Blvd NW Suite H (505) 347-1913

leonabahnmi.com

certified by the Association of Neapolitan Pizzaiuoli (APN), opened Amore, bringing a slice of Italy to Albuquerque. A Neapolitan brick oven fires delicious pizzas, such as the Margherita and the Zia, for 60 to 90 seconds at 905 degrees Fahrenheit. Local beer and wine compliment the pies perfectly.

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 world-class, 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 lunch or 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.

SPRING ROLLS (2), $6.50

BITES

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!

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, preservativefree 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 red-chile smothered enchiladas and deep-fried burritos. Don’t let the Benny Burger—a double-meat, double-cheese 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 mouthwatering 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-to-order turkey sandwich will fill you up far more reliably than the bag of pretzels you’ll get on the plane. Baked goods, including the popular banana bread, are made in-house daily. Five menu items, including brownies and cookies, are 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

BUDAI GOURMET CHINESE

6300 San Mateo Blvd. NE, Ste. H-1 (505) 797-7898, budaigourmet.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.

$$

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 #102 (505) 994-9436, 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 fan-favorite 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 gluten-conscious, 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 InsideOut 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-the-line 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 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 (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.

BITES

Since it filled the void left by predecessor May Hong in the Paradise Square Shopping Center more than seven years ago, Lime has been a welcome addition to the Duke City’s Vietnamese dining scene.

While the restaurant is renowned for offering dishes that its counterparts do not, one of its most popular options is a tried-and-true Vietnamese staple: The spring roll. Here, the spring rolls come two per order and are made with noodles, lettuce, bean sprouts and basil. Diners can then choose from shrimp, chicken, grilled pork or grilled meatball for their protein. The shrimp and grilled pork options are typically the most frequently ordered but all of the above do a brisk business.

When it comes to the spring rolls at Lime, the sauce is king. While some establishments offer fish sauce or peanut sauce for dipping purposes, this establishment creates a special blend of soy/hoisin sauce and peanut sauce that is cooked together and then mixed with sugar. This can be attributed to one of the managers, whose dedication to authentic Vietnamese tastes shines through in a sauce that serves as an ideal complement to the spring rolls. —Tristen Critchfield

Lime Vietnamese Restaurant

9800 Montgomery Blvd NE, Suite #2 (505) 219-3824

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

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.

$$

Old-world style meets traditional New Mexican fare at this family-owned restaurant. Go for the made-from-scratch chile rellenos, tamales, and carne adovada.

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.

PHOTO BY DON JAMES/ATM

SPRING ROLLS $5.95 (TWO)

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. Old-fashioned 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 homecooked 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 three-course meals with sweet potato Granny Smith apple soup, lavender salted shrimp or the classic crème brulee.

COPPER CANYON CAFE $$

5455 Gibson Blvd (505) 266-6318

coppercanyoncafeabq.com

All-day breakfast and a killer chicken fried steak topped with your choice of traditional white gravy or homemade green chile sauce (naturally) grace this menu, and a steady lineup of loyal customers means the food’s always hot and fresh.

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, greenchile 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 dinein 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

BITES

kitchen-made favorites such as tempura and crispy chicken.

THE CROWN ROOM

145 Louisiana Blvd. NE (505) 767-7171, abqdowns.com/crown-room

DG’S DELI $

1418 Dr Martin Luther King Jr Ave. NE (505) 247-3354, dgsdeli.com

$$$$

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 modernday 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.

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-inyour-car Dog House serves grilled footlongs and halflongs topped with red chile, cheese, onions, and more. Enjoy your dog with a side of chili-cheese fries and a thick shake.

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

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

$

Multiple locations sprinkled around town means a donut lover can always get a sweet fix. Find

$$

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 newsthemed entrees like the Journalist Salad and Fact Checker Green Chile Chicken Soup in an intimate setting. Cups are filled with locally roasted Trifecta coffee.

DURAN’S CENTRAL PHARMACY

1815 Central Ave. NW (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-andtrue 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 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 “Heart-Attack”—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-toelbow 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 OvenRoasted 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 relaxed-but-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-alfalfafed 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 familyowned and operated since 1986, making it an Albuquerque go-to for quality New Mexican cuisine. With its family dining area, outdoor patio, lively bar and banquet room, Fiesta’s has something for everyone.

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.

NO NEED TO WORRY

Outside of a choice of protein, there are no customization options for the spring rolls at Pho Kup. That’s because it simply isn’t necessary.

The combination of lettuce, vermicelli noodles, a “crunchy” and either shrimp, pork, beef or tofu wrapped in vegetable rice paper is ideal as it is.

“They’re just as they are,” says Paola Ramirez, who manages the Tin Can Alley Location (there’s also a Pho Kup at Green Jeans). “We pick the ingredients we think are perfect.”

Because the restaurant itself is a small space, the meats are hand-cut, marinated and prepped off-site and delivered to each location by the owners on a daily basis. “I don’t know how it is in other places, but we make it pretty fresh here,” Ramirez says.

Each order of spring rolls is accompanied by Pho Kup’s secret weapon: a homemade peanut sauce that has customers clamoring to order it in bulk. That’s not something that’s currently in the works, but staff will do their best to oblige requests by filling multiple containers or a larger cup.

“The sauce makes a big difference. It goes perfect with all the combinations of spring rolls,” Ramirez says. —Tristen Critchfield

Pho Kup

6110 Alameda Blvd NE, Suite #6 plus 1 other metro location (505) 974-2925, pho-kup.com

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, hotoff-the-iron tortillas, burgers, New Mexican favorites, hash browns, fresh-squeezed orange juice, and more, the Frontier is Albuquerque’s melting pot—it’s a guarantee you’ll see someone you know there.

FUEGO 505

$$ 5750 McMahon Blvd. NW (505) 705-8439, fuego505.com

Traditional meets trendy at this Westside rotisserie grill and bar. Gourmet tacos, bowls, and hot-fired skewers (including exotic meats like rabbit, elk and rattlesnake) pair nicely with whiskeys from their extensive list. Salads, handshaken cocktails, local craft beers and a large patio round out the scene.

SPRING ROLLS (2), $6.75

BITES

FUN NOODLE BAR $

5317 Menaul Blvd NE, (505) 801-6888 funnoodleabq.com

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 knock-your-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

GOLDEN CROWN PANADERIA

1103 Mountain Rd. NW, (505) 243-2424, goldencrown.biz

$

GOBBLE THIS

308 San Felipe St NW (505) 975-3969

$$

$

Giovanni’s isn’t easy to spot at first, but once you’ve had a big slice of fold-in-half New Yorkstyle 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 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 gourmetquality 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.

GRANDMA’S K & I DINER $

2500 Broadway Blvd SE (505) 243-1881

grandmaskandidiner.com

This South Valley dive is known for its heaping plates of classic American comfort food— they’ve even been featured on “Man vs. Food” for their massive “Travis on a Silver Platter” dish.

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.

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.

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

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Spring rolls are a staple of Vietnamese cuisine, and it’s no different at Le Bistro, which offers chicken, pork, beef, shrimp and tofu options.

It’s also a hit with Duke City diners.

“American people like it. The reason they like it is because they’re fresh,” says Le Bistro manager Mindy Nguyen. “They’re not cooked, they’re not deep fried — anything … When they order, we do (it) fresh. We don’t do ahead. That’s why a lot of people like it, because they think that’s healthy. (We) don’t cook with oil or anything.”

Nguyen estimates that Le Bistro can serve between 50 and 100 spring rolls on a daily basis (they come two per order). Shrimp tends to be the most popular option.

“We just steam our shrimp, we don’t stir fry it,” she says.

The spring rolls aren’t necessarily the first thing on a customer’s mind when looking at the menu, so sometimes it takes a prompting from the server to make the selection. People are usually happy they did. And it’s always worth the wait.

“Most restaurants, they’re busy, they have to (prepare them) ahead. That’s why they get dry,” Nguyen says. “For us, no. Sometimes customers wait a couple minutes, but we do everything fresh.” —Tristen Critchfield

Le Bistro

1313 San Pedro Dr. NE (505) 266-6118

lebistrovietnamese.com pho-kup.com

approximately 20 types of bread inspired by different locations. Must-try items include the buttermilk biscuit and the croissants.

ISLETA GRILL

4047 NM State Highway 47 (505) 869-2046 FB: Isleta Grill

$

A popular breakfast-and-lunch counter on the Isleta Pueblo serving up tortilla burgers, Indian tacos and Frito pies, along with an assortment of made-to-order sandwiches (BLT, Club, etc.). The grab-and-go morning menu includes breakfast burritos and quesadillas in two sizes.

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 fullyloaded pasta and calzone dishes, all in a laid-

PHOTO BY DON JAMES/ATM

SPRING ROLLS (2) $4.50

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 laid-back 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.

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.

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, griddle-cooked flapjacks.

KATHY’S CARRY OUT $ 823 Isleta Blvd. SW (505) 873-3472 FB: Kathy’s Carry Out

A half-century of success in the heart of the city’s South Valley that’s renowned for $2 tacos

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on Wednesdays (yes, Wednesdays), stuffed sopaipillas, smothered burritos and burgers. Take-home pints also available for beans, rice, carne adovada, etc. Indoor and outdoor seating, plus a drive-thru.

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, handcut 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

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 $

$

Hawaii comes home. What began as a food truck is now a brick-and-mortar location also. Try fresh-from-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

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 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-

816 Old Coors Dr SW (505) 916-0095, la-guelaguetzamexican-restaurantllc.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 3 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 butter-toasted bun made specifically for Laguna Burger by Sara Lee. Also on the menu: freshly-cut fries, foot-long chile cheese dogs, and zingy breakfast burritos.

LAZY LIZARD GRILL

12480 North Hwy. 14, Sandia Park (505) 281-9122, lazylizardgrill.com

$

From the King Cobra Pizza and made-fromscratch Jalapeño Poppers to their impressive selection of microbrews, the Lazy Lizard Grill has customers always coming back for more— and has the food and atmosphere to back it up.

LE BISTRO VIETNAMESE RESTAURANT

1313 San Pedro Dr. NE, (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.

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.

LILY AND LIAM BISTRO

1751 Rio Rancho Blvd SE, Ste 101 (505) 340-3309, lilyandliambistro.com

$$

The NM Dutch Baby (loaded with green chile, of course) is a Lily and Liam staple that has regulars coming back time and again. As a

family-run business, it makes perfect sense that your whole family will love this homegrown spot.

LITTLE BEAR COFFEE $

2632 Pennsylvania St. NE (505) 917-8902, littlebearcoffeeco.com

Plus 1 other metro location

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 $$

6001 Winter Haven Rd. NW plus 3 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.

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

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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 CAFÉ $

2711 4th St. NW (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.

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, year-round staples such as the half-smoked chicken or the green chile cheddar biscuit will have you coming back for more.

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

202 Bryn Mawr Dr. SE 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 eightpound 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 secondfloor 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 autothemed restaurant, which serves up homemade breakfast burritos, papitas, enchiladas, rellenos, tamales, and the Dennis Snyder Favorite: a 16oz. 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

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go to indulge in shabu-shabu, 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.

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.

NM SANGWICHES $

4400 Masthead St. NE, Suite 160 (505) 835-5138 nmsoulfoodco.co

The former Rio Rancho favorite has moved to North ABQ with their menu of classic sandwiches, served both hot (grilled cheese, pulled pork, meatball) and cold (chicken salad, BLT), plus salads. The breakfast menu includes bowls, biscuits & gravy, muffins and bagels.

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, inhouse 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

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

twists on favorite dishes (green chile carne adovada, Tampico Tacos, Green Tamale Pie).

PAPA NACHOS

7648 Louisiana Blvd. NE (505) 821-4900, papanachosfood.com

$$

Great homemade Mexican food based on triedand-true 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

$$

Papa Felipe’s exceeds expectations by offering traditional New Mexican cuisine (enchiladas, stuffed sopaipillas, tacos) as well as simple

$

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.

$$$

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.

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PEREA’S TIJUANA BAR

4590 Corrales Rd., (505) 898-2442

$$

Open for lunch only, the family-owned and -operated business specializes in real, homecooked 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 9 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.

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 madefrom-scratch 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

PLANTY SWEET

$$

2506 Washington St. NE (505) 433-7111, plantysweet.weebly.com

Planty Sweet is the city’s first 100% vegan and gluten-free bakery and dessert shop, and the

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.

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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 $$

6230 4th Street NW (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.

SAGGIO’S

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

$$

This university joint is known for its pizza, particularly the pepperoni and green chiletopped pie, but the pasta, sandwiches, and salads shouldn’t be slept on!

SAHARA MIDDLE EASTERN EATERY $ 2622 Central Ave. SE, (505) 255-5400 saharamiddleeasterneatery.com

Delectable Middle Eastern plates served up Manhattan-deli 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 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

SCARPA’S 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.

$$

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-and-sushi “Viagra salad” special.

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 take-and-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.

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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 cheese-crusted 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-and-mortar 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, SixtySix 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 plus 1 other metro locations (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.

SOBREMESA $$

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 high-quality, 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 6 other metro locations (505) 881-5151, stripesco.com

Stripes is serving up classic burritos all day long. From bacon to carne adovada, the flavorpacked 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.

SUSHI KING $$

9421 Coors Blvd NW (505) 890-6200, sushikingabq.com

As one of the originators of sushi in Albuquerque, it’s no wonder Sushi King is beloved by so many. By merging tastes of Japan and America with rolls like the New Mexico Roll and the Lady in Red, you really can’t go wrong.

SWISS ALPS BAKERY & BODEGA $

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 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

Plus 1 other metro location (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 (505) 764-8363, ten3tram.com

$$

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.

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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 handcrafted 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: made-from-scratch salsas, fresh tortillas, Pastel de Tres Leches Cake, Yucatan Tacos, Smoked Baby Back Pork Ribs, and much more.

TIA BETTY BLUE’S

$ 1248 San Mateo Blvd. SE (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.

TOMASITA’S $$

4949 Pan American Frwy 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 (505)404-0414

Plus 1 other metro location

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-to-execute 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.

TRAIL RIDER PIZZA $$

12165 NM-14 B2, Cedar Crest (505) 281-6068, trailriderpizza.com

The fact that this spot is a 98% from scratch kitchen should be reason enough to stop by, and with 14 types of specialty pizza, there’s bound to be something for everyone.

TWO CRANES BISTRO + BREW $$

901 Rio Grande Blvd NW, 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 Starlevel 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.

UPSCALE BURGERS AND SHAKES $$

1520 Deborah Rd SE, Rio Rancho 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 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

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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 goto 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 go-to 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

$$

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 old-fashioned way sure won’t let you down.

ZENDO COFFEE

413 2nd St SW (505) 926-1636

zendocoffee.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 zonebreaking dishes such as charred broccolini and lizard eggs. In addition to various unique foods, Whiptail has over 20 hand-crafted cocktails and a rotating tap of local beers.

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

$

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.

FUN

IT’S ALL IN THE CARDS

In an age where most everything is sold and bought online, sports memorabilia are still exchanged largely in-person (that whole “authentication” thing and all). Enter All In Autographs, a treasure trove of valuable signatures and artifacts (p. 198).

PHOTO BY DON JAMES/ATM

LOOKGOOD FEELGOOD

TIPS TO BE A BETTER YOU

Q:

WHAT ARE THE BENEFITS OF INTRAVENOUS (IV) INFUSION THERAPY? WHAT TREATMENT DO YOU OFFER THAT IS SPECIALIZED TO YOUR PRACTICE?

KARL MILLER Owner/Area Developer Prime IV

Hydration and Wellness (505) 531-9003)

A: IV therapy bypasses the gut barrier, delivering nutrients and hydration directly into the bloodstream for faster absorption and optimal benefits.

Prime IV is a high-end day spa experience.  From enhanced water and Oshibori towel service, to zero-gravity full body massage chairs, heated blankets and eye masks, this IV experience is like no other.

LOOKGOODFEELGOOD

CHAR HUDSON

Operations Director Enhanced Wellness (505)323-8100

A: Infusion therapy replenishes nutrient deficiencies, detoxifies the body, boosts immunity, enhances energy, and effectively treats various illnesses to optimize wellness.

Full Spectrum EBOO is an advanced therapy that combines blood filtration, ozone and photobiomodulation to purify blood, improve oxygenation, enhance immunity, and neutralize pathogens, benefitting long Covid or vaccine injury.

ERICA JEANTETE, RN

Site Supervisor Oasis at WSNM Med Spa (505)314-1444

A: Hydration is a key benefit of vitamin IV infusions. IVs can help boost your immunity, metabolism and help with fatigue. Agnes precision micro-needling paired with Scarlet Radio-frequency Micro-needling. This combination can reduce the appearance of jowls and double chin while stimulating collagen and elastin to promote skin tightening.

Want to look good and feel good? Send us your questions, and we’ll ask the city’s experts, lookgoodfeelgood@abqthemag.com

LOCALSTUFF WELOVE

A TERRA COTTA SUNSET FOR YOUR WALL

Handcrafted with precision by local artist Charlotte Ownby, this unique piece adds warmth, character, and a touch of texture to any wall it adorns.

CERAMIC ART PLATTER, $60

PATRICIAN DESIGN

216 GOLD AVE SW

(505) 242-7646

patriciandesign.com

DELIGHTFULLY QUIRKY

Add a tad of whimsical charm to your space with this cute and quirky raven fledgling. With a touch of playful eccentricity, this original work by local artist Michele Tisdale will spark conversations.

OIL PAINTING ON WOOD, $225

PATRICIAN DESIGN

216 GOLD AVE SW (505) 242-7646

patriciandesign.com

LOCALSTUFFWELOVE

CONTEMPORARY CRANES

Captivate your space with delicate paper crane art. This piece evokes serenity and beauty in flight with every fold. Local artist Elizabeth Sun showcases an entire series of her origami art in the gallery at Patrician Design.

ORIGAMI PAPER ART, $145

PATRICIAN DESIGN

216 GOLD AVE SW (505) 242-7646 patriciandesign.com

A DISH OF THEIR OWN

Personalize your next party with monogrammed art dishes. Local artist Jillian Maresco embosses these unique and one-of-a kind clay pieces by handpressing each piece with grasses, herbs, and flowers.

LETTER DISHES, $24 EACH

PATRICIAN DESIGN

216 GOLD AVE SW (505) 242-7646 patriciandesign.com

SHOP TALK

ALL IN AUTOGRAPHS

2225 Wyoming Blvd NE, Suite F (505) 504-7575 allinautographs.com

Sometimes great ideas come from the most unlikely of places. Case in point: The inspiration behind All In Autographs originated from a garage.

Aprilyn Chavez Geissler and Shane Westhoelter were already business partners in financial services when they recognized an opportunity to launch another venture while examining the trove of sports memorabilia in Westhoelter’s garage during the COVID-19 pandemic.

“So I said to him: ‘What are you doing with all this?’” Geissler recalls. “We couldn’t travel … we couldn’t do all the things we normally could do, so we had to direct our efforts elsewhere.

“We decided to open a shop in Albuquerque because there wasn’t a good high-end memorabilia shop in the area. We thought there was a need for that.”

All In officially opened its doors in April

IT’S NOT JUST SPORTS STAR AUTOGRAPHS AT THIS MEMORABILIA SHOP. ANDY WARHOL’S SIGNATURE, ANYONE?

2021 using Westhoelter’s collection as its initial product line. Because of their work with Gateway Financial Advisors, there was the opportunity to make connections with various athletes and entertainers to build that inventory.

“We always have new stuff coming in and exciting things happening,” Geissler says. “We also bring in athletes to Albuquerque that wouldn’t otherwise be coming and have events, signings and opportunities for the public here in this community to meet the people that they are inspired by.”

Autographed memorabilia is at the heart of All In’s selection. Even before stopping by, customers can visit the store’s website and browse by individual, team, brand and type. The sheer number of options can be overwhelming.

All In isn’t limited to sports, however. While Westhoelter is the sports fan of the

duo, Geissler leans into the entertainment and historical aspect of the shop. As part of her personal collection, Geissler boasts autographs from the likes of Helen Keller and Marilyn Monroe.

“It’s like a museum,” Geissler says. “It’s not just sports. It’s entertainment and historical memorabilia. We have presidents and astronauts and all kinds of cool, exciting pieces. Even if you’re not a sports enthusiast (it’s worth visiting).”

Some of the memorabilia can really resonate. For example, the store has a photo signed by the New York Yankees team from the day when Lou Gehrig made his famous “Luckiest Man” speech on July 4, 1939.

“When people see that piece, it brings them to tears because it is a piece that they have personal memories (from) and personal stories surrounding (it),” Geissler says.

PHOTOS BY DON JAMES/ATM

Not impressed by the sports stars past and present? Perhaps signed pieces from Buzz Aldrin, Ronald Reagan, Andy Warhol or the Smothers Brothers might fit the bill.

“There’s so much,” Geissler says. “What do you like? What are you interested in? We have something or we have access to get (it). We have access to pull from a lot of different resources for specific requests.”

Proper authentication for the autographed memorabilia is essential. The shop works with James Spence Authentication, a highly-respected service that, according to its website, pulls from an exemplar database of nearly 700,000 files to assess the validity of autographs. Geissler says that a JSA representative based in Albuquerque will visit All In frequently to check the shop’s merchandise, and customers can also bring in their autographs during these times to have them authenticated.

Pick the right day, and one might run across a famous athlete making a cameo in the store. Former Lobo and Los Angeles Laker great Michael Cooper is a regular and popular guest, while a past visit from NFL Hall of Fame running back Marshall Faulk generated considerable buzz. Many players, Geissler says, will donate fees from their appearances toward various non-profit organizations.

For trading card aficionados, All In holds frequent “box breaks,” where unopened boxes of cards are opened at the store during a Facebook Live stream. Interested parties can purchase a spot to participate. For those entrenched in the hobby, it’s a big deal.

“We will open the box and people have bids on different packs inside the box,” Geissler explains. “If that pack that they’ve put a bid on brings, let’s say, a valuable rookie, then they get that valuable rookie. It’s like a gamble because they purchased the pack.”

All In works in multiple ways to bring the community together, as it has been known to hold watch parties for games and even whiskey and wine tastings on occasion. For the owners, the shop is a nice break from the day-to-day grind.

“Insurance and financial services, we’re dealing in non-tangibles,” Geissler says. “Whereas with All In Autographs, it’s all tangible. You can touch it and look at it and have it and take it home with you. Which is kind of cool.”

—TRISTEN CRITCHFIELD

PAWS BUTTON

KEEPING TABS ON ABQ’S FURRY FRIENDS

A HAPPY TAIL

HTHERAPY DOGS BRING JOY TO ANYONE WHO NEEDS A SMILE AND A FRIEND

igh Desert Therapy Dogs is sending tongues–and tails–wagging. Operated entirely by volunteers and funded exclusively by donations and membership dues, this Albuquerque-based nonprofit organization provides comfort to members within the local community.

Unlike service dogs, which provide specialized support for one person, therapy dogs can interact with multiple people at a time. Another perk: While petting a working service dog is generally discouraged, petting therapy dogs is not only allowed but applauded. In fact, it’s part of how these pooches provide therapy.

The dogs owned and handled by High Desert volunteers can often be spotted cuddled up on the laps of patients at Presbyterian Hospital or being read to by children at Albuquerque public libraries.

Other days, they can be found provid-

ing stress-relieving snuggles to 9-1-1 operators at a local call center. No matter the location, these dogs are meeting an acute need for therapeutic care. This is just as true now as it was when the organization launched in March of 2020.

“We got our credentials ready to roll, and the next week the pandemic hit,” says Linni Fletcher, director of membership at High Desert Therapy Dogs.

But the volunteers persevered. During the height of the pandemic, teams made up of handlers and dogs visited shot clinics, reducing anxiety for patients receiving

COVID-19 vaccinations.

Once restrictions lifted and High Desert was able to visit patients in hospitals, it became clear that the hospitalized weren’t the only ones who could benefit from pet therapy. “The staff needed us more than the patients at that point,” Fletcher explains. “We gave a whole lot of love to the staff.”

Fletcher, who regularly volunteers with her Coton de Tuléars, Stella and Molly, says she became part of High Desert after witnessing therapy dogs in action. When visiting her aging parents at a memory care facility, she saw just how much this therapy improved their wellbeing. “They were always smiling when the dogs came,” she says.

Liz Martinez, the organization’s president, has also witnessed this phenomenon time and again. She recalls an experi-

ence at an area hospital, when no one was having any success cheering up a pediatric patient, a sweet little girl. “The dogs,” says Martinez, “got her to smile.” Anyone who has spent any amount of time with dogs knows how skilled they are at this task.

Indeed, it has been said that all dogs are therapy dogs–and High Desert is inclined to agree. “We evaluate dogs for dogs,” says Fletcher, who points out that a Chihuahua can be just as suited to provide pet therapy as a Golden Retriever. Martinez, in fact, volunteers with her Chihuahua mix, Wilson. The staff proudly points to the size range of the therapy dogs, from a four-pound Yorkipoo who could fit in a tissue box, to a full-size, 90-pound Irish Setter.

Of course, certain requirements need to be met. To be considered, a dog must have lived with its handler for at least nine months, be at least one year of age, and have mastered basic obedience. All potential therapy dogs are also observed for friendliness with other canines and people before acceptance into the organization. This process occurs before a dog is eligible to visit facilities or interact with the public, ensuring the safety of every person and animal.

“They go through extensive training, but it’s a rewarding thing,” says Martinez, who adds that none of it would be possible without support. “Because we’re a 501(c) [nonprofit], we depend on donations to exist.”

Thanks in part to donations from organizations that High Desert has visited, membership and visibility have increased exponentially since 2020, says Fletcher.

As High Desert continues to expand its impact, it welcomes more handler-anddog teams, partnerships with facilities, and patrons, known as supporting members. Anyone interested in making monetary donations, arranging a pet therapy visit, or lending a hand–or paw–by volunteering is encouraged to contact the organization via HighDesertTherapyDogs. org. —BRITTANY BROLLEY

ABQ’SAMAZINGPETS

Bella

During March of 2022 in the corridors of the Sandoval County Animal Shelter, one pup stood out to Cassie Moore. Her name was Bella, a spirited corgi heeler mix. Cassie says she considered other names, but Bella was the only one that truly fit, so she kept it. “I was ready to add a second dog to my family.” says Cassie. The timing however, was bittersweet. Just a few months later, Cassie’s older dog, Sadie, passed away unexpectedly. Bella definitely felt the weight of the loss and did her fair share of grieving. Thankfully, her resilient spirit shone through and she continues to show what a playful and happy dog she is. “She goes paws first when pouncing on tennis balls,” says Cassie. “I took her to see some balloon landings and she enjoyed that. She also enjoys a bout of the zoomies in a big grassy field.” You can even follow Bella on Instagram @bella.corgi.mix!

Calvin

After losing their canine companion of 17 years named Abbott, though more often referred to as Bubba, Lisa Blanshine and her son headed to an adoption event. Though they originally went with a specific dog in mind, fate had other plans.

“That same day, my sister saw a picture of Calvin, but he looked almost identical to our Bubba, so I had reservations,”

Lisa says. Upon visiting him, Lisa’s son was in love at first sight. Overcome with emotion, she cried as she held him for the first time and with a gentle gaze and tender lick, he melted away her doubts and captured her heart. “He had won me over, and he was mine from that very moment,” recalls Lisa. Calvin is particular about his food and treats, though he loves fruits and veggies. For Calvin, there’s nothing better than his daily walks and getting to meet new people.

Blanche

Meet Blanche Devereaux- a rescued stray from Roswell, who made her way to Animal Humane in 2016. Ashleigh Candelaria says she knew exactly which dog was coming home with her. “I could tell she was mine as soon as I met her, she rolled on her back immediately for me to rub her belly.” With a love for fetch and swimming– rivaled only by her love for treats, she embraces each day with an infectious energy that seems to defy her age of almost ten years old. “She is our sweet little derp,” claims Ashleigh. “Once as she was walking away, she walked into a clear window, shook her head and just kept on walking.” Blanche is also a cancer survivor, losing her tail to the disease. Her hearing may not be what it used to be, but you’d never know it by how she comes running when Ashleigh opens the treat cabinet!

Jade

Jade is a 6 year old Shepherd mix who was taken to Watermelon Mountain Ranch with a few other dogs who had been rescued from hurricane Dorian, which occurred in the fall of 2019. Debbie Miller, a volunteer dog walker, couldn’t help but fall in love with Jade and her sweet shy personality after walking her on the weekends. Amidst the chaos of the pandemic in 2020, Debbie offered to foster Jade in her home. As weeks turned into months, their bond grew stronger, leading to a permanent foster offer.

“I plan to adopt Jade after I leave the military and don’t have to travel as much,” says Debbie. “I enjoy taking Jade on walks in my neighborhood, and I bond with her using treats.” Jade even gets along perfectly with Debbie’s two cats, making her the perfect addition to the household.

Is your pet ATM’s next Pet of the Month? Send a photo and short story about why you think your pet belongs in these pages to petofthemonth@abqthemag.com.

ADVERTISING REGISTRY

YOURBESTSHOT

A TOAST TO ROUTE 66

Photo by Michael Davis

It was a normal morning drive to work down Central Avenue through Nob Hill for Michael Davis when a scene caught his eye.

Pulling over, Davis grabbed the camera he always kept with him, his old digital Nikon D60. It was a moment when the usual visual clues of modernity were swamped by the presence of two vintage cars parked facing eastward along the street, framed by the architecture of the old service station that was then Kelly’s Brew Pub, now M’tucci’s Bar Roma, on

the corner of Central Avenue and Wellesley Drive.

“There was nothing else around and it immediately took me back to what Route 66 must have been like,” said Davis. “I only got a couple-three frames off before traffic started coming, but I knew I had my shot.”

Davis never worked professionally as a photographer but has spent the last four decades photographing the life around him. He says he decided long ago to focus on his kids and to be present with his

family, to that end making his role as a photographer to serve as the family documentarian. “Usually where I am, my camera is,” says Davis.

Captured prior to COVID lockdowns and before the ART bus project was fully operational, this photograph was taken at a time that itself has been lost to the past on the ever-evolving Nob Hill section of the Mother Road.

“It was a lucky moment at a great time,” says Davis. “All the stars lined up.” CLARKE CONDÉ

AFEW THINGS

Amazon Fulfillment Center

To get the most impressive view of Amazon’s ABQ facility, you need to back up a bit. Like, say, 22 miles away, atop Sandia Peak, from where everything in the city looks tiny—except the massive five-story building, seen clearly perched on the West Mesa like something from another world. And that might be a truism in more ways than one. The center, which opened in 2021 and is known by the company as ABQ1, has more than 4,000 working “robotic drives,” or robots, which handle and move merchandise and packages at warp speed inside the facility. Employees do much of the traditional sorting (with plenty of hi-tech help through voice commands and scanning of product sizes). But the machines give off a ‘the future is now’ vibe with space-age motion and accuracy, shuttling products at high speeds through a process that ends with a sticky shipping label slapped on a brown Amazon box. The boxes are then transported to Sunport for shipping via Amazon’s air cargo facility, or into vans for local delivery. Next stop: your front porch. —Hank Chinaski

1. The Center houses about 3,000 full-time employees, who enjoy benefits like health care, parental leave, and free tuition for college, trade schools or GED attainment.

2.

The operation is 24 hours, with employees working four 10-hour shifts, with three days off each week.

3. On-site vending machines offer employees free safety vests, sleeve protectors, gloves, box cutters, pain relief pills and cough drops.

4. The 3 millionsquare-foot warehouse has five levels and more than 13 miles worth of conveyor tracks to move packages.

5. The warehouse utilizes “robotic drives,” which includes robots that scan, print, and apply shipping labels—all in less than 3 seconds as the package moves along a conveyor.

YOU MAY NOT KNOW

6.

Robots the size of an extra-tall refrigerator (known as “Kermits”) have more than 100 slots that get filled with orders by workers. Kermits then follow magnetic strips on the warehouse floor to transport the items to packaging.

7. Kermits (as well as smaller robots known as Kivas) determine the fastest routes on the warehouse floor during their transports, and sensors keep them from running into each other.

8. The operation can process 10 packages every single second (including sorting, packaging and labeling).

9. The Center processes orders for many of the state’s 1,500 small and medium business sellers who list products on Amazon.

10. The facility was built using 40 million pounds of steel—roughly equivalent to the steel of three Eiffel Towers.

11. There are no walls or doors to Amazon’s human resources office and swag store, which are both located in the middle of the warehouse floor.

12.The facility has an on-site wellness center staffed by medical professionals, and a mother’s room for maternity needs.

13. Amazon has invested more than $1.1 billion in New Mexico since 2010 in infrastructure and employee compensation.

14. In July, Amazon is opening a second fulfillment center in Los Lunas (“ABQ2”), which will then handle packages over 50 pounds, leaving ABQ1 to handle packages under 50 pounds.

BY

PHOTO

DON JAMES/ATM