Albuquerque The Magazine, November 2022

# s h o p s m a r t b u y s m a r t p r o u d s p o n s o r

TRIANGLE OF LOVE

Speedy new residents at the Unser Racing Museum; magic mushrooms’ contributions to science; impressive ABQ tourism stats; brewing students get a gift from late ABQ legend; art and education come together at UNM’s latest exhibit.

DEPARTMENTS

Melissa Ober’s “Mythbusters”-influ enced childhood has led her to a flour ishing career in science education.

Behind the Scenes

New Mexico Ballet Company director Anna Bridge talks trials, tribulations and bonuses of mixing art and sport.

Creatives

Discovering a new art form and

a lifelong love went hand in hand for fused glass artist Linda Boyes.

Shelflife

Anna C. Martinez’s empowering anthology of feminist poetry “Pura Puta”; a

back in time with Native folktales in Ray John de Aragon’s “New Mexico Native American Lore.”

136 Tiempo

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

Eats Review

Joe’s Pasta House’s has a new own er, but their beloved Italian com fort food is as delectable

Eats, Etc.

ever.

Meraki’s unbeatable Greek-influ enced menu featuring fresh Greek doughnut holes; slow-cooked carne adovada is just a sample of Perea’s five-star cuisine; trendy birria pizza is a must-try at La Guelaguezta.

DEPARTMENTS

A Recipe For Success

Jeffery Hoehn shares the details of his exotic curry fried rice along with the magnitude of his important work at Cuidando Los Niños.

150 Bites

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

PHOTO DIRECTOR

Don James don@abqthemag.com

ART DIRECTOR

Jared Lambert jared@abqthemag.com

GRAPHIC DESIGNER

Emily Klumpenhower emily@abqthemag.com

DATEBOOK EDITOR

Lori Wilding datebook@abqthemag.com

STAFF WRITER

Emma Trevino emma@abqthemag.com

CONTRIBUTORS

Ryan Flanagan Tristen Critchfield Mel Minter Lisa Ocker Heather Hunter

Albuquerque

DEPARTMENTS

175 Fun

176 ‘Til You Drop

The ins and outs of trying on a new haircut for guys; find fun items in ATM’s “Local Stuff We Love” section (like a vacuum-sealed thermos); Juxta posed’s unique offerings and inspiring origins.

182 Paws Button

Even pigs need a loving home, and that’s exactly what Shanda Harris set out to do at Edgewood’s Misfits of Oz Farm Sanctuary.

184 ABQ’s Amazing Pets

Fizzy; Oli; Scout; and Sophie.

187 Piece of the Past

La Glorieta’s renaissance as a vital centerpiece of Manzano Day School after seeing centuries of history.

187

DEPARTMENTS

188 Passenger Window

The Albuquerque Community Foun dation building’s striking new mural is a perfect tribute to the late Jennifer Riordan.

191 Photo Contest

This month’s winner: “Old Town Ris tras,” by Giovanna Cartagena.

192 A Few Things

Racing into fun facts and tidbits on ABQ’s famous commuter that hauls thousands of New Mexicans daily.

PUBLISHER

Larryl Lynch larryl@abqthemag.com

ASSOCIATE PUBLISHER

Gena Salazar gena@abqthemag.com

PUBLISHING DIRECTOR

Dakota-Lynn McCaffrey dakota@abqthemag.com

SENIOR

EXECUTIVES

Philip Kjelland philip@abqthemag.com

Megan Life megan@abqthemag.com

ADVERTISING EXECUTIVE Cassandra Moore cassandra@abqthemag.com

PUBLISHING ASSISTANTS

Taryn Ozdoba taryn@abqthemag.com

Savannah Odell savannah@abqthemag.com

BUSINESS OFFICE business@abqthemag.com

ASSOCIATE PUBLISHER EMERITUS Scott Davis (1966–2004)

Remember back in the day when pizza was a rari ty? I might be dating myself here, but I’m talking about those lucky times when we found ourselves at Pizza Hut, pouring from a pitcher of soda while waiting for a long hour before the fresh pie would arrive, nes tled inside a sizzling-hot pan with a wood-handled spatula sticking out. Good times, indeed.

Guess what? Today’s pizza is even better, probably because it’s everywhere, and—dare I say—it’s much better than it was in my childhood. That’s certainly the case in ABQ, where we’re lucky to have more than four dozen pizzerias (some with mul tiple locations), many connected by a half-century legacy of families and pie-makers.

We figured it was time for an updated round-up of all the piz za joints in our metro area. So, we (ahem) assigned ourselves the task of going to each location to watch the dough being tossed, to take notes and check menus, to sample slice upon slice, and to photograph most of our journey.

And if you think pizza places are all alike, you’re dead wrong. We found amazing toppings (smoked salmon, sesame seeds, honey) and exotic crust styles (blue corn, basil pesto, deep fried). Plus, some of the origin stories are absolutely amaz ing, such as how the Mario’s Pizza family came to ABQ on va cay—and moved here because the climate reminded them of their native Sicily. That was more than 50 years ago, and the Mario’s chain continues to thrive with four locations. There’s also the tale of Luigi Napolitano, who opened a pizza shop after his mom, Tina, immigrated from Italy—because he wanted to work with her. Today, Luigi’s Ristorante & Pizzeria is a long time neighborhood favorite in the North Valley. For more fun, grab a slice from our self-dubbed “pizza tour,” which begins on page 82. Andiamo!

And while this month’s feature story is meant to be uplifting, it comes with a sad sidenote: the recent tragic death of Rosario Zito, the beloved and longtime owner of Giovanni’s Pizzeria. As we were putting together this issue, numerous pizza shop

owners mentioned him and the sadness they feel in having lost a good friend—something Zito was to so many people in ABQ.

I met Rosario only once, and it was memorable. I was hav ing lunch at Twin Peaks Restaurant with former ABQ Thun derbirds basketball coach John Coffino. Coffino, a fast-talking Bronx native, said he wanted something off-menu, so he called his buddy, who happened to own a pizzeria, and asked him to bring us a pie. About a half-hour later, Rosario walks in car rying a pizza box as big as his smile. I’m thinking, He’s not allowed to bring food into a restaurant, is he? No matter, be cause of course Rosario was good buddies with the Twin Peaks manager! The four of us sat and ate the delicious Giovanni’s pie while surrounding diners stared at us in disbelief and amuse ment. And Rosario was the life of the occasion, telling great stories, giving away slices, and keeping everyone entertained. He was among the nicest people I’ve ever met, and I know he’ll be missed greatly by many, many people.

With the blessing and help of Rosario’s widow, Dana Zito, we put together a remembrance on page 94, including thoughts from some of those closest to him. Addio, Rosario.

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

Sincerely,

FEELING THE NEED FOR LIGHTNING SPEED

If you’ve driven by the Unser Racing Museum lately, you probably thought a Pixar movie had come to life in the parking lot. Yes, those are full-size, spot-on, unmistakable replicas of two of the characters from “Cars,” Lightning McQueen and Tow Mater. And yes, you’re free to drive in and check them out up close. “A lot of people love the characters from Cars, so we put them there for people to enjoy,” says Gary Faules, the museum’s executive director. The replicas were made by a Texas sculptor, a grandpa looking for a way to put a smile on his grandson’s face. When the project was done, the sculptor began looking for a permanent

home for the cars—and the Unser Museum jumped at the chance to purchase them. As works of art, these en gineless roadsters aren’t meant to sit on, but pics with them will certainly boost interest in your social media feed. “We try to promote all aspects of cars here at the museum. We have something in store for everyone,” says Faules. Inside, the museum also features several race cars driven to victory by members of the Unser family, as well as a trophy room, racing memorabilia, and a gift shop. The museum, which launched in 2005, is open daily from 10 a.m. to 4 p.m. at 1776 Montaño Road NW. —ET

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

PHOTO BY DON JAMES/ATM

AVIANA TRUJILLO

AGE: 7 SCHOOL: Mission Avenue Elementary TOTALLY INTO: Drawing, swim ming, math class NOT A FAN OF: Potatoes FUTURE PLANS: To become a police officer HER STORY: When Aviana isn’t making silly faces and practicing her ballet moves, she works on problem-solving like a pro. “She approaches things with kind of an engineering mindset,” says her mom, Ernestine. “(Aviana) creates new ways of doing things that I would never think of.” The second-grader has many hobbies, including growing produce in the family garden; her homegrown carrots also happen to be her current favorite snack. Being one-of-a-kind is something that Aviana has fully embraced. “She doesn’t mind differentiating herself from the crowd in order to do things in her own way,” says her mom, “which I think is admirable for a seven-year-old.”

—ET

Submit your Incredible Kids at incrediblekids@abqthemag.com

working their magic‘Shrooms

Ok, so it’s not magic, but it’s the next best thing: sci ence. Researchers at UNM (in partnership with NYU) have conducted a study nearly two decades in the making that shows the promising positive effects on alcoholism by psilocybin—the main psychoactive compound in magic mushrooms. Dr. Snehal Bhatt, one of the head researchers on the study and Chief of Addiction Psychiatry at UNM, is thrilled with this discovery, which is a huge step in treating harmful heavy drinking. What’s exciting is that the study an swers an age-old question: “Can we change the par adigm so someone’s not needing to take medicine every day forever?” says Bhatt.

It’s not just the mushrooms doing the heavy lift ing. For the psilocybin to be effective, Bhatt and his team found that it needs to be coupled with intensive

psychotherapy to show dramatic results. For those without a neuroscience background, here’s what you need to know: “This combination is essentially breaking old, rigid patterns of thinking. It’s allowing (patients) to start to heal from the trauma that may be contributing to their drinking, and ultimately it’s improving their self-confidence that they can break these habits,” says Bhatt.

“Before this particular study, we had a little pilot study to determine whether it was safe and feasible before doing it on a larger scale,” says Bhatt. How large? 95 participants, to be exact. It might not seem like a massive amount, but because the study had such encouraging results, Bhatt and the NYU team are expanding the study to more than 15 locations and several hundred participants.

START BRAGGING ABQ

David Diller Financial Advisor

Management

“My favorite thing about Albuquerque is when Fall arrives and the Sandias get a light coating of snow, the aspens are vibrantly yellow, the smell of wood fireplaces and chile fills the air, and you sit down to warm up with a bowl of green chile stew.”

ABQ TOURISM BACK ON TRACK

Albuquerque experienced nearly a full recovery of leisure travel over the past fiscal year, outperforming the national average for hotel oc cupancy rates every month except one, according to Visit Albuquer que, the city’s tourism arm. “People are excited about Albuquerque,” says Mayor Tim Keller. “People want to visit the city in a way we ha ven’t seen for some time.” Here’s a by-the-numbers look at the in crease in tourism and destination travel for ABQ for Fiscal year 2022 (July 1, 2021 to June 30, 2022).

PASSION FOR PINTS LEADS TO DOLLARS FOR SCHOLARS

The fun began in the most innocent way: Carmen McClelland started taking her grandma with her to various ABQ breweries so they could try different beers. “People were so nice to her,” says McClelland, “even though it may seem a bit odd to see a 102-year-old at a brewery.”

But things soon became a bit more exciting. Carmen Duran’s journeys with her granddaughter (yes, they’re both named Carmen) led to an Ins tagram page that McClelland dubbed “Hoppy Grandma.” Their posts docu mented the duo’s trips to virtually every brewpub in the city. Soon, the cen tenarian became a local celebrity—the IG page was constantly flooded with ‘likes’ from fans who couldn’t get enough pics of a smiling Duran in various pubs, with various adult beverages in hand, including her favorite, cider.

When Duran passed away last November at the age of 102, McClelland was at first unsure what to do with the Instagram account, which had grown to 1,200+ followers. But soon she figured out a way to carry on Grandma Duran’s legacy.

“The best way I could think of was to organize a scholarship through the Master Brewers Association of Ameri ca,” says McClelland. The Hoppy Grand ma Scholarship begins awarding next fall to students enrolled in MBAA-ap proved brewing programs.

“I didn’t know how to say thank you (to the community), and I’ll never be able to say thank you enough,” says McClelland. “Watching people, whether they knew who she was or not, it was just a very kind community.”

For more information, or to contribute to the Hoppy Grandma Scholar ship, visit hoppygrandma.org

MILA FRANCO

AGE: 11 SCHOOL: Lincoln Middle School

TOTALLY INTO: Basketball, acting, music class, dogs NOT A FAN OF: Cheese FUTURE PLANS: To be a business owner HER STORY: 6th grader Mila is quite the entrepreneur, never mind the fact that she’s 11. Along with being an avid performer (you can catch her in an Albuquerque Public Schools commercial or two), Mila is highly focused on sharpening her sales skills as the self-dubbed “best seller” of her family’s business, Born & Raised Clothing Co. “We go to the Growers Market and Rail Yards every weekend, (where) she runs the register by herself,” says her proud dad, Fred. “She loves talking to customers and all the other vendors. She just loves it.” Incredibly disciplined for a middle schooler, Mila is headstrong and determined—two of her shining qualities. Her best quality? The kindness she spreads. “I’ve never met anybody that cares so much for everyone and everything,” says her dad. “She has a big heart, and that truly speaks to her character.”

—ET

your Incredible Kids at incrediblekids@abqthemag.com

DEFINITION OF THE MONTH

(n.)

A dessert pizza made with sweet toppings instead of the normal sauce and cheese. Usage: “I’m craving a sweetzza. Let’s cook a Wise Pies Cinnamon Apple Drizzle Dessert Pizza tonight after dinner.”

Carmen Duran (left), Carmen McClel land (right)

START

David Meyers

ART MEETS HISTORY IN NEW UNM EXHIBIT

Art and history buffs alike can learn a thing or two from the “Art for the Future: Artists’ Call and Central Amer ican Solidarities,” UNM’s latest exhibit running through December 3. Co-curator Erina Duganne says that the exhibit was inspired by the largely forgotten efforts of artists’ protests of U.S. military presence in Central America in the mid-1980s.

The intrigue-meets-education exhibit wasn’t meant to tour when it opened up earlier this year at the Tufts Art Galleries in Boston, but UNM Art Museum curator Mary Statzer took a chance and reached out to Du ganne, and managed to arrange for the exhibit to open in ABQ. “It’s especially important that (the exhibit) will be on display in New Mexico because there are several members of Artists’ Call that are now living here,” says Duganne.

The exhibit—delayed for years due to the pandem ic—is a temporal experience (hence the title). “This ex hibition is the attempt to go back to that campaign and not only bring visibility to the campaign, but think about the resonances the campaign has with art-making and activism today,” says Duganne. —ET

START BRAGGING ABQ

Samantha Finlayson

Planning Attorney Swaim,

“In the

& Ames PC

I love walking the

Lisa Canyon Loop with my dog to see the city and watch the way that the clouds cover the mountains like a blanket...it’s just breathtaking. New Mexico is so beautiful!”

Start

The

Austin Denton Foundation Bowling Tournament

September

1. Brody Whitaker, Sean Whitaker, Maile Maldonado, Kelley

Sarah Poffel, Matt Denton

Caitlin le, Skye Denton, Felicity Gonzales, Reese Kerschen

Violett Truitt, Jessie Truitt, Dustin Truitt, Scarlett Truitt

5. Susan Slates, Tom Slates

6. Brenda Williams, Carol Williams

7. Brian Denton, Tracy Denton, Haley Diaz, Tammy Diaz

Denton

Tournament.

KiMo Theatre’s

Steven Pettingill,

Amy DeCesare,

Eric Metcalf, Janie Simmons

Carlos Tenorio II, Gene Muñoz

Birthday

BradLeigh Patton, Krissy Bencomo

Tina Salamone, Anthony DeLelles

Antonin Gervacio, Jocelyn Iwanczyk

Lisa James, Molly Cheves, Renee Patton

Bob Pitte, Joe Rogillio, JP Rael, Mike Fietz

Jesse Herrera, Bob Hakeem, Greg Hakeem, Josh Herrera

Greg Pluemer, Don Leach, Mike Leach, Greg Leach

Trevor Hatchell, Erica Hatchell, Molly Butkus, Matt Butkus

Nick Swanson, Mark Swanson, Mary Swanson

Matt Archuleta, Greg Everett, Amanda Lin, Kirsten Bailey

Angel Martinez, Olga Melancon,

Eric LaCour,

Erin Gomez, Karla Moreno

Jon Sobieski, Roy Stang

Mary Olmes, Sumit Deshpande

Carina Small, April Bradshaw

Conser, Derek Wright,

Union

Golf Classic at Sandia Golf Club in support of

NM, an organization that

EXPERTS in their field

aaron t. jones

PRESIDENT

CEO

Service

4901 MCLEOD RD, SUITE B

ALBUQUERQUE, NM (505) 897-2420

IPSGLOBAL.COM

ACCREDITATION

California and New Mexico Law Enforcement Certifications

Licensed to operate in NM, TX, CO, AZ, OR, WA, DC, TN, CA and FL.

Operating Coast to Coast in selected cities!

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

ESI Alumni— Executive Security International

SKILLS & EXPERTISE ACCOMPLISHMENTS

Active security professional for over 29 years

26 years of Law Enforcement Experience in Violent Crimes/Homicide

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

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

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

Internal Affairs Investigator responsible for policing the police

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

IPS began citywide service within Albuquerque and Bernalillo County in 2008

IPS began providing commercial services throughout New Mexico in 2009

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

Questions & Answers

Q: A:

What inspired you to start IPS?

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

Q: A:

What type of clients are a good fit for your service?

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

Q: A:

Are you seeing an increase in need for your type of service?

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

Q: A:

What types of crimes do your residential clients face?

We are seeing a lot of residential burglaries during the daytime, and auto burglaries and vandal ism at night. People are sick and tired of all these travelling door-to-door “salespeople” who are aggressively trying to force their products and even force their way into people’s homes at all hours of the day and night.

Have you branched out or expanded your offerings?

We have expanded big time into the Northern California and Portland markets, as well as Tuc son, Arizona. We are working with a few big box stores throughout the country. IPS is also pro viding retired police officers work as school resource officers for several school districts and has received requests from municipalities to assist them in providing additional services to bolster their police agencies.

Q: A:

What makes Bosque Aesthetics stand out?Q:

A: Our Culture! We want to create a warm, aesthetically pleasing environment that is welcoming and does not seem to be “stuck up”. At Bosque Aesthetics, we treat our cli ents as family, and as one of us… we truly care about you and listen. We listen fully to your concerns and advise options that will truly help. We are not out to just sell some thing that doesn’t work. We want our clients to have exceptional service and results!

Our Technology! Tech is an important aspect of our business. Bosque Aesthetics strives to be in the cutting edge of technology and services. We are always on the look out to bring new and hot services to New Mexico! We were the first to introduce the EmScuplt Neo® and EmSella ®… we were the first and only “Core to Floor” center in New Mexico! The EmSculpt Neo® burns fat and builds muscles- all in a pain-free, no downtime, 30-minute treatment! It’s like doing 30,000 sit-ups/squats/arm exercises in 30 minutes! The counterpart is the EmSella®- it’s like doing 18,000 kegels in 28 minutes! It helps to raise and strengthen the pelvic floor, which is perfect for women dealing with some incontinence after birth (peeing a little when you laugh, sneeze, or pick something heavy up.) But it’s not only for women. Men have also had dramatic improvements with erectile disfunction and better, stronger orgasms!

The Morpheus 8! We also recently brought in the Morpheus 8. It’s an RF (radio fre quency) Micro Needling device that works the strongest and goes the deepest on the market! It is said to be a “non-surgical face lift or tummy tuck.” It tightens the skin, burns/remodels the fat layer under the skin (think double chin or jowls), and im proves skin texture and appearance. It is a game changer!

The Gold Standards! We offer high-quality services for Laser Hair Removal, Tattoo Removal and Aqua Facials among other Med Spa standards!

Our team! The staff is not only highly trained, but vetted, to give you the best results and advice--all with a very real smile! We are a small team and you will likely see all of us during your treatments. Our team gets to know you and you get to know us! We care about our guests and truly want the best outcome for them.

These truly set us apart.

Joseph

RAJUNAS

Stewart Title

7801 ACADEMY RD. NE, BUILDING 1, SUITE 1 ALBUQUERQUE • (505) 828-1700

STEWART.COM/ABQ

Joe Rajunas is a licensed attorney with over 30 years of experience in the title insurance industry. He has a Bachelor of Sci ence degree in Psychology from the University of New Mexico and J.D. from New England Law in Boston. Joe has held many positions within the business, including Title Examiner, Escrow Officer, Underwriting, and Claims Counsel.

ACCOMPLISHMENTS

1992- Juris Doctor New England School of Law Boston, MA

1993- Admitted New Mexico Bar

Bachelor of Science-Psychology University of New Mexico Albuquerque, NM

1993- Began working in the Title Industry in Albuquerque

2022-

Stewart Title Division President in New Mexico

SKILLS & EXPERTISE

Multistate experience with real estate transactions, foreclosures, abstracting, title insurance, title examination and review

Over 30 years of experience in real estate law, title insurance, and general commercial law practice

Fluent in title insurance, title policy forms, transactional documents, title abstracts, complex legal descriptions, plats, and surveys.

Certified by the U.S. Department of Justice to perform title review for U.S. Government agencies and departments

Has held many positions within the business, including title examiner, escrow officer, underwriting, and claims counsel

as

of

of

and she has now been with ABQ

to

Having

is

with

AlluraDerm MD Med Spa has been named the Official Best of New Mexico in the category of Medical Spa seven years in a row! They are the #1 injector in New Mexico and are Top 50 in the country for Botox® and the Juvé derm® premium family of fillers. Dr. Lam’s expertise in the field, commitment to care, and drive to have a posi tive impact on his patients makes it no surprise that he has kept this title for many years. Working alongside is Dr. Mancha, whose specialized training in the field of aesthet ic medicine uniquely qualifies him to perform cosmetic treatments towards his goal of minimizing undesirable effects. He has been in the field for over ten years and continues to love every moment. The amazing providers at AlluraDerm hold the title for the #1 provider of CoolSculpting® for six years in a row

and have achieved Diamond status for four years in a row! Lori, Kristy, Dori, and Kimberly have performed more procedures than anyone else in the region. Allu raDem is also the #1 provider of Fraxel®, Thermage®, and SkinMedica Peels® in the state. In Albuquerque, they are the #1 provider of Fotona 4D® They excel in what they do and produce results their patients rave about to their families and friends! Let’s not forget AlluraDerm’s team of Cosmetic Coor dinators! Leia, Corissa, Nicole, Dominique, and Layton provide a red-carpet experience for everyone that comes into the office. Overseeing day-to-day operations, Rita the Practice Manager, Desiree the Assistant Manager, and Kelsey the Administrative Assistant ensure the office is running smoothly.

TOP

An Evening with David Sedaris. The master of satire, humorist and best-selling author returns to the Popejoy stage to read new and unpublished works. Info: Popejoy Hall, 203 Cornell Drive NE, popejoypresents.com, (505) 277-4569. Tickets: $25-$70, plus fees.

PHOTO BY INGRID CHRISTI

friday 4 5–8 pm

Opening Reception, Mariposa Gallery

Downstairs, Marcia Sednek displays metal dresses and sculptures, titled “Frolicsome Frock Fest.” Upstairs, Eric McCollon presents new works in acrylic and resin titled “Petals.” Shows run through December. Info: Mariposa Gallery, 3500 Central Avenue NE, (505) 268-6828, info@ mariposa-gallery.com. Gallery hours Monday–Saturday 11 am to 6 pm Sunday 12 noon to 6 pm.

friday 4 7:30 pm

Cirque Mechanics

Cirque Mechanics acrobats perform in and around a 20-foot human-powered windmill in their all-new show, “Zephyr: A Whirlwind of Circus.” Info: Popejoy Hall, 203 Cornell Drive NE, popejoypresents. com, (505) 277-4569. Tickets: $35 to $45 plus fees.

saturday 12 11 am–3 pm

Return of the Sandhill Crane Celebration

The migration of sandhill cranes provides all the elements of a wellchoreographed and wellcomposed multimedia piece of art. Poetry, music and dance are the genres that are reflected in descriptions by the cranes’ observers/ appreciative audience. Info: Open Space Visitor Center (West Side), 6500 Coors Blvd. NW. Free.

friday 18 and saturday 19 10:30 pm

Harry Potter 20th Anniversary New Mexico Entertainment is excited to celebrate the 20th Anniversary of “The Chamber of Secrets.” Costume contest, plus presale ticketholders are entered to win door prizes from Bubonicon 53 and artists Jon Sanchez and Jeremy Montoya. Info: The Guild Cinema, 3405 Central Ave NE, (505) 450-4706. Tickets: $10, nmentertains.com/ movie-screenings.

saturday 19 9–11 am

Rio Grande Valley Blue Star Mothers Monthly Meeting

The public is invited to learn about our chapter and mission to serve our active-duty military and veterans. This meeting will include a Christmas packing for our troops. Info: Meet at 2919 2nd Street NW, Unit C, (505) 345-6724, or visit website, rgvnmbsm.org.

thursday 24 9 am start

21st Annual Turkey Trek

TCR Productions presents this NM USAT&F certified 5K Run, Fitness Walk, and Kids K on Thanksgiving Day, a tradition for many families prior to the big meal. Info: Tingley Dr. and Central Ave. NW. The race benefits Locker #505 Students Clothing Bank, a local non-profit that clothes students in need from kindergarten through 12th grade throughout the Greater Albuquerque Metro Area. For more information about Locker #505, go to locker505. org. Online registration for the Turkey Trek is at tcrproductions. com.

saturday 26 and sunday 27

11:30 am–4 pm

Festival of Trees

Carrie Tingley Hospital Foundation’s annual fundraising event to kick off the holiday season with beautiful trees and wreaths on display and for sale, daily entertainment, visits from Santa, and more.

Info: Marriott Uptown, 2101 Louisiana Blvd NE. (505) 243-6626. Visit our website, carrietingleyhospitalfoundation. org/events, for more information, including our Jingle & Mingle Gala, Ugly Sweater Dance Party, and Reindeer Romp. The Festival of Trees event supports Carrie Tingley Hospital Foundation’s mission of enhancing lives of children with permanent disabilities. Free to the community.

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.

tuesday 1-30th Monday through

Thursday, 9 am - 12 pm

The Wheels Museum, Inc

This museum is a 501(c)3 nonprofit 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.

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

tuesday 1 | 9–10 am

10 Warning Signs of Alzheimer’s. Alzhei mer’s Association, NM Chapter. This webinar reveals warning signs to look for in yourself or others that may indicate dementia. Info: nmprograms@alz.org or (800) 272-3900. Virtual and free.

tuesday 1 | 10–11:30 am

Albuquerque Newcomers’ Club Welcome Coffee. Come learn about the club’s varied activities including wine tastings, games, and men’s and singles group. Membership is open to residents of the Albuquerque area for less than five years or those who are ex periencing major changes in their lives. Info: Sandia Presbyterian Church, 10704 Paseo del Norte NE, (505) 321-6970, albuquer quenewcomersclub.org, or contact abqnew comers@gmail.com. Note: The club is not affiliated with the church.

tuesday 1 through friday 18 By Appointment

Gallery with a Cause: Anniversary Exhibi tion #2. This is the second of two anniver sary exhibitions celebrating 20 years of the NM Cancer Center Foundation. It showcases 380 works by artists who received awards or were bestsellers in one of our previous shows. Forty percent of each art sale is tax deductible and goes to the Foundation, supporting our patients’ non-medical needs during their battle with life-changing illness. Info: New Mexico Cancer Center, 4901 Lang Ave. NE. Gallery hours by appointment only. Contact Regina Held, (505) 803-3345, regi na@gallerywithacause.org.

tuesday 1 through December 31 | tuesday–saturday noon to 5 pm; closed sunday and monday

516 Arts. “When the Dogs Stop Barking” in the upstairs gallery, curated by Rachelle B. Pablo (Diné) displays the work of five artists whose compassionate and personal looks at the humanitarian crisis extend 3,154 kilo meter/1,954 miles from the Gulf of Mexico’s shores to the Pacific Ocean coastlines. Info: 516 ARTS, 516 Central Ave. SW. Contact Su zanne Sbarge, (505) 235-7580.

tuesday 1 through December 31 | tuesday–saturday noon to 5 pm; closed sunday and monday

516 Arts. “Migratory” in the downstairs gal lery, led by Mexico City artist Minerva Cuevas as part of her “International Understanding Foundation” was developed as a conceptu al structure highlighting solidarity networks and creative environments in El Paso and Ciudad Juárez. The artworks in the exhibi tion were created by multiple artists with Cuevas. Info: 516 ARTS, 516 Central Ave. SW. Contact Suzanne Sbarge, (505) 235-7580.

tuesday 1 thru January 15, 2023

Fourth Annual Short, Short Story Con test. Ethos Literacy, a nonprofit adult liter acy program, challenges entrants to write a short story using 100 words for cash prizes and publication in an e-zine. Info: Open to all ages; youth prize for writers 14 years and younger. Submission fee: $12. Winners an nounced in February, 2023. Proceeds sup port free literacy programs for adults. Topics can be found at ethosliteracy.org.

wednesday 2 | 2–3 pm

Dementia Conversations. Alzheimer’s Asso ciation, NM Chapter. In-Person Presentation. Learn more about how to approach import ant topics with a loved one with dementia. Info: The Neighborhood in Rio Rancho Life Plan Community, 900 Loma Colorado Blvd NE, Rio Rancho. Contact nmprograms@alz. org or (800) 272-3900. Free.

wednesday 2 | 6–7:30 pm

Notable New Mexicans in Philanthropy Speaker Series. Albuquerque Community Foundation invites you to an evening of con versation and learning. Ian McKinnon will share his inspiring philanthropic work in our community and offer perspectives about how you can approach charitable giving in NM. Info: Albuquerque Academy, Simms Au ditorium, 6400 Wyoming, (505) 883-6240, go.abqcf.org/speaker. Registration is free, but required.

wednesday 2 | 7:30 pm

MarchFourth. AMP Concerts presents a genre-breaking force of entertainment. An explosion of brassy funk, rock, and jazz ema nates from fifteen or so performers, touring the country year-round, taking audiences on a joy-inducing, booty-shaking, soul-stirring journey of Carnivalesque brass band funk with colorful costumes and charisma. Info: The Dirty Bourbon, 9800 Montgomery NE. Tickets at ampconcerts.org, $22 advance and $27 day of show, including service fee.

wednesday 2 | 8 pm

MAX plus Sara Kays. MAX has been labeled a “Young Pop God” by GQ magazine, named a “top popstar to watch” by Billboard, and was nominated for “Best New Pop Artist” at the iHeartRadio Music Awards. Sara Kays’ observations, thoughts, and truths straight from the Notes app on her phone inform diary-style stories. Info: El Rey Theater, 620 Central Ave NW. Tickets at ampconcerts. org, $28 in advance, $33 day of show, includ ing service fee.

thursday 3 | 1–4 pm

Living with Alzheimer’s for CaregiversLate Stage. Alzheimer’s Association, NM Chapter. Webinar addresses questions that arise in various stages of the disease. Info: nmprograms@alz.org or (800) 272-3900. Virtual and free.

friday 4 | 4–7 pm

Rainbow Variations at Amapola Gallery. The functional art of AmyJane Johnson and wall art by Catalina Salinas will be presented. Together this pair will delight you with the exciting range and quality of their rainbow creations. Meet them for their First Friday reception. The show will run through No vember. Info: Amapola Gallery on Old Town Plaza at 205 Romero NW. (505) 242-4311 or Amapola-gallery.com. Free. The gallery is open all week from 10 am–5 pm.

friday 4 | 5–8 pm

Opening Reception, Mariposa Gallery. Downstairs, Marcia Sednek displays metal dresses and sculptures, titled “Frolicsome Frock Fest.” Upstairs, Eric McCollon pres ents new works in acrylic and resin titled “Petals.” Shows run through December. Info: Mariposa Gallery, 3500 Central Avenue NE, (505) 268-6828, info@mariposa-gallery. com. Gallery hours Monday–Saturday 11 am to 6 pm; Sunday 12 noon to 6 pm.

friday 4 | 6:30–9:30 pm

Ice Wolves. New Mexico Ice Wolves Hockey Team vs. Shreveport Mudbugs. Info: Outpost Ice Arena, 9530 Tramway Blvd. NE, tickets $12.50 to $27.50 at nmicewolves.com.

friday 4 | 7:30 pm

Cirque Mechanics. Cirque Mechanics ac robats perform in and around a 20-foot human-powered windmill in their all-new show, “Zephyr: A Whirlwind of Circus.” Info: Popejoy Hall, 203 Cornell Drive NE, pope joypresents.com, (505) 277-4569. Tickets: $35 to $45 plus fees.

friday 4 | 9 pm

Chatter Late Works. A late-night concert for the adventurous at Chatter’s new down town warehouse performance space. With cash bar. Info: Chatter at 912 3rd St NW, chatterabq.org/boxoffice. Tickets: $16 gen eral admission.

friday 4 through sunday 6 friday and saturday 5 pm–12 am; sunday 10 am–5 pm

New Mexico Open Dart Tournament. Men’s and Women’s events. Blind Draws on Friday and Saturday nights. We will be collecting new toys all weekend in conjunction with Toys for Tots. Everyone is welcome. Info: Loyal Order of the Moose Lodge 1517, 2121 Edith Blvd NE, newmexicodartassociation. godaddysites.com/events-and-tourna ments for prices. There will also be an ADO shoot out on Friday with sign-ups at 11 am. This is separate from the normal tourna ment and is a special round robin tourna ment to be able to qualify for a national event in Las Vegas, Nevada next year. Note: Cash only, no checks.

saturday 5 | 8 am–11 am

Los Ranchos Growers’ Market, 30th Sea son. Fresh local produce and products, plants, music and more. Handicapped acces sible, family and pet friendly. Info: 6718 Rio Grande Blvd NW. Questions, call (505) 6109591. Winter Markets will be on the second Saturday of each month, 10 am–noon, De cember through April.

saturday 5 | 9–10 am

Dementia Conversations. Alzheimer’s As sociation, NM Chapter, webinar. Learn more about how to approach important topics with a loved one with dementia. Info: nm programs@alz.org or (800) 272-3900. Vir tual and free.

saturday 5 | 9 am–3 pm

Asbury Christmas Bazaar. The United Women in Faith of Asbury United Method ist Church hosts its 39th bazaar with over 65 crafters, a wide variety of handcrafted items, their famous homemade pies, and other goodies. Burritos will be available for purchase. Info: 10000 Candelaria Road NE (between Eubank and Morris). Call (505) 299-0643 for further information. Free ad mission.

saturday 5 | 10 am–3 pm

Visionary Arts & Crafts Guild Annual Fall Holiday Show. There will be 25+ juried ar tisans and food. Info: Rio Rancho Region al Chamber of Commerce building, 4201 Crestview Drive SE, Rio Rancho (south cor ner of Target on 528). VACGnm.com or con tact VACGnm@gmail.com.

saturday 5 | 10 am–4 pm

Scandinavian Festival. Our club, formed in 1985, promotes a Norwegian folk art called Rosemaling. Join us for food, Scandinavian arts and crafts, dance performances at 11 am and 12:30 pm, and kids’ craft corner. Info: Im manuel Presbyterian Church, 114 Carlisle SE, facebook.com/NMRosemalers or facebook. com/scandiabq or call (505) 294-5739. Ad mission and parking are free.

saturday 5 | 11 am–4 pm

Fall Into Giving Pop-up Market. This fund raiser will benefit For Goodness Cakes ABQ, a local non-profit that helps provide birth day and graduation cakes to homeless and at-risk youth in Albuquerque. Join us for lo cal vendors including Tania’s Tasty Kitchen, food and drink trucks, and live music. Info: Salt Yard West, 3700 Ellison Drive NW, the saltyardnm.com.

saturday 5 | 3–8 pm

OneBeat X – 10th Anniversary Celebration. OneBeat programs bring together outstanding individual musicians from every region of the globe for the intensive collab orative creation of original works, recording, public performances, engagement work shops, and the incubation of civically and so cially engaged music projects. Presented by 516 ARTS, Found Sound Nation, and the City of Albuquerque Arts & Culture Department. Info: Albuquerque Railyards, 777 1st Street SW, $10 suggested donation at 516arts.org, (505) 242-1445. Food trucks, beer, and re freshments available.

saturday 5 through sunday 13 | 7:30 pm–Nov 5, 11, 12 | 2:00 pm–Nov 6, 12, 13

Almost Maine. Rio Rancho Players present a series of loosely connected tales about love, each with a compelling couple at its center. In the town of Almost, Maine, peo ple experience the life-altering power of the human heart. Not suitable for all audiences. Info: AVIX Arts Performance Theatre, sec ond floor, 4311 Sara Road, Rio Rancho. Tick ets: General - $15, Students & Seniors - $12, Group Rate (8 or more) - $10 each, (505) 302-0389 or visit avixart.com.

sunday 6 | 10:30 am

Chatter Sunday. The Julius Quartet visits from Dallas. Music by Tan Dun, and Fauré’s Piano Quintet in D minor with pianist Judith Gordon. As always, a custom espresso drink is included with your ticket. Info: Chatter at 912 3rd St NW, chatterabq.org/boxoffice. Tickets: $16 adults, $9 students/under-30, $5 under-13.

tuesday 8 | 9–10 am

Managing Money. Alzheimer’s Association, NM Chapter, webinar. A family caregiver’s guide to finances, how to put plans in place, and how to access resources near you. Info: nmprograms@alz.org or (800) 272-3900. Virtual and free.

tuesday 8 | 1–2 pm

Effective Communication Strategies. Alz heimer’s Association, NM Chapter. This we binar teaches how to decode changes in be havior to better connect and communicate with individuals living with dementia. Info: Contact nmprograms@alz.org or (800) 2723900. Virtual and free.

tuesday 8 | 7:30 pm

AWOLNATION plus Badflower and The Mysterines. Awolnation has redefined alter native music. Badflower siphons stress and truth into revelatory alternative anthems. Mysterines’ 20 year-old frontwoman, Lia Metcalfe, has a deep, impassioned vocal you won’t forget in a hurry. Info: REVEL, 4720 Alexander Blvd NE. Tickets available at amp concerts.org, $41 and $52 in advance, $46 and $57 day of show, including service fee.

thursday 10 | 7:30 pm

John Craigie with special guest Anna Moss. Portland, OR-based singer, songwriter, and producer John Craigie adapts moments of solitude into stories perfectly suited for old Americana fiction anthologies. Anna Moss made waves in the folk and festival scenes of North America as a frontwoman for the band Handmade Moments. With a voice that will stop you dead in your tracks, she com mands attention and takes audiences on a spiritual journey when she sings. Info: Lobo Theater, 3013 Central Ave NE. Tickets at ampconcerts.org, $23 in advance, $31 day of show, including service fee.

thursday 10 through sunday

20 | thursdays and fridays at 7 pm; saturdays at 2 and 7 pm; sundays at 3 pm

The Real Inspector Hound by Tom Stop pard. FUSION Theatre Company presents this classic comedy/murder mystery featur ing two disgruntled theatre critics who at tempt to pick apart the mystery while their own play-within-a-play of petty jealousy and growing lusts unfolds before their very eyes. Directed by Rob Sisneros. Info: FUSION, 700-708 1st St NW, Albuquerque. Tickets and details: FUSIONnm.org

friday 11 | 7:30 pm

An Evening with David Sedaris. Master of satire and acclaimed author David Sedaris returns to the Popejoy stage to read new and unpublished works. Info: Popejoy Hall, 203 Cornell Drive NE, popejoypresents.com, (505) 277-4569. Tickets: $25-$70 plus fees.

saturday 12 | 8–11 am

Los Ranchos Growers’ Market, 30th Season. Fresh local produce and products, plants, music and more. Handicapped ac cessible, family and pet friendly. Info: 6718 Rio Grande Blvd NW. Questions, call (505) 610-9591. Winter Markets, second Satur day of each month, 10 am–noon, December through April.

saturday 12 | 11 am–3 pm

Return of the Sandhill Crane Celebration. The migration of sandhill cranes provides all the elements of a well-choreographed and well-composed multimedia piece of art. Poetry, music and dance are the genres that are reflected in descriptions by the cranes’ observers/appreciative audience. Info: Open Space Visitor Center (West Side), 6500 Co ors Blvd. NW. Free.

saturday 12 | 12–5 pm

Enchantment Beer, Wine, and Spirits Festival. Get lost in delicious beer, wine, and spirits at the Enchantment Fest, the first-ev er event in NM to deliver all adult beverag es at one festival. There will be food trucks, artisan vendors, and live entertainment from local artists. Info: Balloon Fiesta Park, 9401 Balloon Fiesta Parkway NE. Tickets: $10 to $40 at nmbeer.org/events/enchant ment-festival. 21 and over only.

saturday 12 | 1–4 pm

Woven in Feathers. Aden and Andrew Cho pito have worked to replicate a 4-foot tur key feather blanket with several thousand feathers, similar to the blankets made by ancestors of present-day Hopi, Zuni, and Rio Grande Pueblos. Info: Casa San Ysidro, 973 Old Church Road, Corrales, (505) 898-3915. Free.

sunday 13 | 10:30 am

Chatter Sunday. Enjoy William Duckworth’s monumental Time Curve Preludes per formed by pianist Luke Gullickson, accom panied by The Walkings, and a set of texts connected to the music, performed by their author, AJ Sabatini. Info: Chatter at 912 3rd St NW, chatterabq.org/boxoffice. Tickets: $16 adults, $9 students/under-30, $5 un der-13.

sunday 13 | 7 pm

Bébé La La CD Release Party. Albuquer que’s award-winning Indie Folk Français duo, featuring singer-songwriter, guitarist, violist Alicia Ultan and singer-songwriter, accor dionist Maryse Lapierre, are presented by AMP Concerts as they celebrate their 12th anniversary performing and recording to gether with a new CD titled “A Curious Se ries of Unexpected Events,” the follow up to their award-winning debut CD, “High Wire.” Info: FUSION, 700-708 1st St NW, Albuquer que. Tickets $20 advance and $25 day of concert at FUSIONnm.org. All ages.

tuesday 15 | 2–3:30 pm

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

wednesday 16 | 9–12 pm

Living with Alzheimer’s for CaregiversEarly Stage. Alzheimer’s Association, NM Chapter. This webinar addresses questions that arise in various stages of the disease. Info: Contact nmprograms@alz.org or (800) 272-3900. Virtual and free.

thursday 17 | 8:30 am

Hope Christian School. Middle and High School Admissions Open House for grades 6–12. Information, refreshments, and cam pus tours to give attendees a feel of the aca demic, athletic, art, spiritual life, and culture of the Hope family. Leave with a sense of whether it’s a fit for your family. Info: Hope Christian School (505) 822-5399. Open House free, but RSVP required. Register at HCSNM.org/visit.

thursday 17 | 1–2 pm

Effective Communication Strategies. Alz heimer’s Association, NM Chapter. This we binar teaches how to decode changes in be havior to better connect and communicate with individuals living with dementia. Info: Contact nmprograms@alz.org or (800) 2723900. Virtual and free.

thursday 17 | 7:30 pm

Martin Sexton. Martin released his tenth studio album in 2021 and is touring with what Rolling Stone calls his “soul-marinated voice,” acoustic guitar, and a suitcase full of heartfelt songs. His songs have appeared in television series such as “Scrubs,” “Parent hood,” “Masters of Sex” and in numerous films, though it’s his incendiary live show, honest lyrics, and vocal prowess that keep fans coming back for a new experience ev ery time. Info: Lobo Theater, 3013 Central Avenue NE, ampconcerts.org for tickets, $40 advance and $45 day of show, including service fee.

friday 18 | 8:45 am

Hope Christian School. Preschool and Ele mentary Admissions Open House for grades PreK-5th. Information, refreshments, and campus tour to give you a feel of the curric ulum and culture of the HOPE family. Leave with a sense of whether it’s a fit for your family. Hope Christian School (505) 8225399. Admission free, but RSVP required. Register at HCSNM.org/visit .

friday 18 | 1:30–3 pm

Tour Tamarind. Sign up to tour Tamarind’s workshop and learn more about fine art li thography. Tour includes information about current programs and the history of Tam arind, a printing demonstration, and walkthrough of our facility. Info: 2500 Central Ave. SE, (505) 277-3901. More information can be found at tamarind.unm.edu.

friday 18 | 7:30 pm

Juan Carmona. This French guitar virtuoso is the perfect symbol of flamenco’s rebirth. Respected in all musical fields, including classical music, he has built bridges between flamenco and other musical genres. Info: National Hispanic Cultural Center, 1701 4th St SW. Tickets: $22, $28, and $33, including all service fees, from ampconcerts.org and the NHCC Box Office, (505) 724-4771.

friday 18 and saturday 19 6:30 pm

Keshet Dance Company. A new choreo graphic work by Ana Lopes Aréchiga titled “Hevel” is an exploration of patience, honor ing the concept of time as a human creation used to define our existence. Info: Keshet Center for the Arts, 4121 Cutler Ave NE, slid ing scale tickets $0–$40 at keshetarts.org

friday 18 and saturday 19 10:30 pm

Harry Potter 20th Anniversary. New Mex ico Entertainment is excited to celebrate the 20th Anniversary of “The Chamber of Secrets.” Costume contest, plus presale ticketholders entered to win door prizes from Bubonicon 53 and artists Jon San chez and Jeremy Montoya. Info: The Guild Cinema, 3405 Central Ave NE, (505) 4504706. Tickets: $10, nmentertains.com/mov ie-screenings.

saturday 19 | 9–11 am

Rio Grande Valley Blue Star Mothers Monthly Meeting. The public is invited to learn about our chapter and mission to serve our active-duty military and veterans. This meeting will include a Christmas packing for our troops. Info: Meet at 2919 2nd Street NW, Unit C, (505) 345-6724, or visit website, rgvnmbsm.org.

sunday 20 | 10:30 am

Chatter Sunday. Enjoy Stravinsky’s legend ary Rite of Spring in an arrangement for chamber orchestra. As always, a custom espresso drink is included with your ticket. Info: Chatter at 912 3rd St NW, chatterabq. org/boxoffice. Tickets: $16 adults, $9 stu dents/under-30, $5 under-13.

sunday 20 | 5 pm

Chatter Cabaret. Listen to a full program of chamber music with cash bar and appetizers provided by Slate Cafe. Music by Debussy, Ravel, Saariaho, and more. Info: Albuquer que Museum, 2000 Mountain Rd NW, chat terabq.org/boxoffice. Tickets: $27 general admission.

tuesday 22 | 10–11 am

Understanding Alzheimer’s and Dementia. Alzheimer’s Association, NM Chapter webi nar. Learn the basics of Alzheimer’s and how it affects the body and brain. Info: nmpro grams@alz.org or (800) 272-3900. Virtual and free.

thursday 24 | 9 am start

21st Annual Turkey Trek. TCR Productions presents this NM USAT&F certified 5K Run, Fitness Walk, and Kids K on Thanksgiving Day, a tradition for many families prior to the big meal. Info: Tingley Dr. and Central Ave. NW. The race benefits Locker #505 Stu dents Clothing Bank, a local non-profit that clothes students in need from kindergarten through 12th grade throughout the Greater Albuquerque Metro Area. For more informa tion about Locker #505, go to locker505. org. Online registration for the Turkey Trek is at tcrproductions.com.

friday 25 through sunday 27 |

10 am–5 pm; sunday 10 am–4 pm

Rio Grande Arts & Crafts Festival. Kick off holiday shopping while supporting artists. Shoppers can find the most memorable and original gifts, whether it’s a whimsical piece of pottery, a handmade leather belt, one-ofa-kind jewelry, or a striking piece of fine art. Info: Expo New Mexico. Enter at Gate 3, Cop per and San Pedro; parking is $7 with shut tles throughout the grounds all weekend long. Fully handicapped accessible. Food, holiday activities for kids, entertainment spreading holiday cheer. Tickets: riograndef estivals.com/holiday-show, $10 day pass, $15 festival pass.

friday 25 | 6 pm

Jingle & Mingle Gala. Carrie Tingley Hospi tal Foundation’s annual fundraising event to kick off the holiday season. Beautiful trees and wreaths will be on display and for sale, dinner, live music, and dancing. Info: Marri ott Uptown, 2101 Louisiana Blvd NE. (505) 243-6626. Visit our website, carrietingley hospitalfoundation.org/events, for more information. This event supports Carrie Tingley Hospital Foundation’s mission of enhancing lives of children with permanent disabilities. Tickets are $100 per person.

saturday 26 | 7 pm

Ugly Sweater Dance Party. Gather your friends to kick off the holiday season in true ugly sweater style! Join us for an evening of live music with the DCN Project , heavy hors d’oeuvres, an ugly sweater contest, dancing, and raffle for prizes. Info: Marriott Uptown, 2101 Louisiana Blvd NE. (505) 243-6626. Visit our website, carrietingleyhospitalfoun dation.org/events, for more information. This event supports Carrie Tingley Hospital Foundation’s mission of enhancing lives of children with permanent disabilities. Tickets are $35 per person.

saturday 26 and sunday 27

9–11 am

Reindeer Romp. Children and adults invit ed! Join us for a Reindeer Romp Breakfast! Includes crafts, visits with Santa and special characters, story-time, holiday singalong, prizes, games & gifts! This event supports Carrie Tingley Hospital Foundation’s mission of enhancing lives of children with perma nent disabilities. Info: Marriott Uptown, 2101 Louisiana Blvd NE. (505) 243-6626. Visit our website, carrietingleyhospitalfoundation. org/events, for more information. Tickets are $35 per child, accompanied by one adult that is free.

saturday 26 and sunday 27

11:30 am–4 pm

Festival of Trees. Carrie Tingley Hospital Foundation’s annual fundraising event to kick off the holiday season. Beautiful trees and wreaths on display and for sale, daily entertainment, visits from Santa, and more. Info: Marriott Uptown, 2101 Louisiana Blvd NE. (505) 243-6626. Visit our website, car rietingleyhospitalfoundation.org/events, for more information. This event supports Car rie Tingley Hospital Foundation’s mission of enhancing lives of children with permanent disabilities. Free to the community.

sunday 27 | 10:30 am

Chatter Sunday. Enjoy Valerie Coleman’s Portraits of Langston and Kenji Bunch’s Cookbook with clarinetist James Shields, flutist Jesse Tatum, and pianist Judith Gor don. Info: Chatter at 912 3rd St NW, chatter abq.org/boxoffice. Tickets: $16 adults, $9 students/under-30, $5 under-13.

sunday 27| 5:30 pm

Winter Solstice Concert. New Mexico Per forming Arts Society presents New Mexico Bach Society performing Parts V and VI of J. S. Bach’s “Christmas Oratorio.” Artistic Di rector Franz Vote leads the ensemble. Info: St. Michael & All Angels Episcopal Church, 501 Montano Rd NW, Albuquerque. Tickets: $20-$50, nmpas.org or call Hold My Ticket at (877) 466-3404.

DAILY/ONGOING

various days | various times

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

daily | various activities and times

Jewish Community Center. The Ronald Gardenswartz Jewish Community Center of Greater Albuquerque (JCC) is part of your extended family, your home away from home—providing programs and services for all ages and stages in life. Within our walls or around the world, our members gather to meet, play, learn, celebrate, and be part of the community. Everyone, regardless of age or religious affiliation, is welcome. Info: 5520 Wyoming Blvd. NE, (505) 332-0565, 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 an other person’s drinking. Info: Al-Anon Infor mation 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 of fers 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 Cri sis Center, agoracares.org, (505) 277-3013.

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, united bloodservices.org.

daily |

Epilepsy Support and Education Services. For meeting time and place, call (505) 2439119 or visit epilepsysupportnm.org.

daily |11:30 am–5:30 pm

Rattlesnakes. See different species of live rattlesnakes displayed in recreated natural landscapes. We are dedicated to conserva tion and preservation through education. Info: American International Rattlesnake Museum, 202 San Felipe Road NW, Suite A, (505) 242-6569, rattlesnakes.com. Tick ets: $6 adults; $5 seniors, military, students, teachers; $4 children.

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–Satur days. Info: 5840 Office Blvd. NE, givetime@ rrfb.org, (505) 349-5358.

daily |

Ronald McDonald House Charities of New Mexico. We provide a “home-away-fromhome” for families whose children are in medical treatment. Operating the 30-guest room Yale House, 20-guest room Highlands House, and the Ronald McDonald Family Rooms at UNM and Presbyterian Hospitals, volunteers make a vital difference in the lives of the people they serve. Info: Volun teer Coordinator, volunteer@rmhc-nm.org, rmhc-nm.org, (505) 842-8960.

daily |10 am–4 pm

The Indian Pueblo Cultural Center. Cele brating our 40th anniversary with “We Are of This Place: The Pueblo Story” Art Exhib it, a permanent museum exhibit that rep resents all 19 Pueblos and builds upon the IPCC’s 40-year history of telling the story of Pueblo people in their own voices. Hear stories in Pueblo languages from artists and elders, interact with art and artifacts, learn about the Pueblo people’s history of resil ience, and experience traditions that have been passed down for generations. Info: IPCC, 2401 12th Street NW, indianpueblo. org, (505) 843-7270. Free with museum ad mission.

daily | 7 am–8 pm

Free Fishing. From sun-up to sun-down, practice your basic fly-tying methods, flyrod casting techniques, fishing etiquette, effective catch-and-release 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) 7682000.

daily | 10 am–1 pm; 2 pm–6 pm

Adopt a Pet. Find your best pet ever. Adopt a dog, cat, puppy, or kitten from Animal Hu mane New Mexico. Adoptions include spay/ neuter, vaccinations, and a microchip. Info: 615 Virginia Street SE, (505) 255-5523 and 10141 Coors Blvd. NW, (505) 323-7387, ani malhumanenm.org.

daily | various times

NAMI NM and NAMI Albuquerque (National Alliance for the Mentally Ill). There are many support programs available weekly through Zoom at no charge. We also offer 8-week classes on mental illness that are available at no charge to family members and people with a mental health condition 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 shel ter seeks loving homes for rescued dogs and cats. Adoptions are at select PetSmart locations and Watermelon Mountain Ranch. Donations, fosters, and volunteers are al ways welcome. Info: wmranch.org, (505) 771-0140, wmranchnm@aol.com.

daily | 10 am–5 pm

Amapola Gallery. This is a group of 39 lo cal artists and artisans who have joined to gether to keep quality and variety up, prices down. We are little, local, creative, and our wondrous works are always priced right. Info: Amapola Gallery in Old Town on the Plaza at 205 Romero, NW. Open 10 to 5 dai ly, 505-242-4311, amapolagallery.com.

various days | various times

Albuquerque Dolls. We have ongoing social events for women, including dinners, danc ing, movies, volunteering, crafts, and trips, and we are having a blast. We encourage women to join to support each other and learn more about New Mexico. meetup.com/ Albuquerque-Dolls/.

various days | various times

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

various days | various times

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

daily | sunday 10 am–2 pm; monday–thursday 9 am–12 pm

The Wheels Museum, Inc. This museum is a 501(c)3 non-profit community organi zation whose mission is to create a trans portation museum at the downtown Albu querque Steam Locomotive Repair Shops. Educational programs, tours, and presenta tions 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 in formative exhibits, (505) 243-6269. Tax de ductible donations are gratefully accepted; contact Leba at leba4@aol.com.

sundays | 10 am–2 pm

Rail Yards Market, Traditions. Food, Art, Music. Hosting over 150 vendors of fresh produce, fine food, healing hands, and hand made art. This is the finest Growers’ Market experience for locals and tourists alike. Info: 777 First Street SW and handicap accessi ble. Free parking.

sundays | 10:30 am

Chatter Sunday. Chatter Sunday offers weekly Sunday morning concerts which also include readings and refreshments. A cal endar can be found at chatterabq.org or by date in Datebook, previous pages. Info: Per formances are held at 912 3rd Street NW, Albuquerque. 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 avail able, at the door: $20 adults, $9 students, $5 children.

mondays | 2:30–4 pm

UNM and Cancer Support Now. Survivors Writing Together, a journaling support group for survivors, men and women, all cancer di agnoses. 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 sup port group or to connect with someone for one-to-one support.

every second monday 6:30–8 pm

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

first and third mondays 4:30–5:30 pm

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

mondays and wednesdays 9:30 pm

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

mondays–saturdays

noon–2 pm

Exquisite Turquoise in the Castle. This ex traordinary German-style castle is the mu seum setting featuring rare turquoise spec imens, lapidary demos, history and geology, a mine tunnel replica, hands-on activities for kids, and silversmithing. Info: The Turquoise Museum, 400 2nd St. SW, turquoisemu seum.com, (505) 433-3684. Tickets: $20 adults, $15 children.

every third monday

6–7:30 pm

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

tuesdays | 2–3 pm

Caregiver Support Group. Caregiving for a loved one can be overwhelming and isolat ing. This group provides a compassionate space for caregivers to gain emotional sup port and information. Facilitated by Erin Tar ica, LMSW. Info: Jewish Community Center, 5520 Wyoming Blvd. NE. Pre-registration required, (505) 348-4451, free.

tuesdays | 6–8pm

Chess Club. All ages and skill levels are wel come. Info: Corrales Community Library, 84 West La Entrada, (505) 897-0733.

tuesdays–saturdays

9 am–5 pm

Art and History Exhibitions. Albuquerque Museum. See our website for the current listing of exhibitions. Info: Albuquerque Mu seum, 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 tuesday–fridays; 10:30 am, noon, 1:30 pm

saturdays

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

every first tuesday

1–2:30 pm

Spanish Language Alzheimer’s Support Group. This meeting is for Spanish-speaking individuals caring for a family member with dementia. Info: Alamosa Community Center, 6900 Gonzales Rd. SW, Suite C, (505) 3638499 or (800) 272-3900.

first and third tuesdays 12–1:30 pm

Cancer Support Now. Rio Rancho area breast cancer support group for patients and survivors of breast cancer. Info: Our Helpline is available 7 days a week at (505) 255-0405. Hosting web meetings only cur rently. Please call our helpline for an invita tion to join a web support group or to con nect with someone for one-to-one support.

second tuesdays | 12–2 pm

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

second tuesdays | 6–7 pm

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

tuesdays–sundays 10 am–5 pm

National Hispanic Cultural Center Exhibits. See our 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 our informative do cents who will provide insight into the peo ple and places that shaped our early com munity. Info: Albuquerque Museum, 2000 Mountain Rd. NW, cabq.gov, 243-7255. Tour included with paid museum admission, $4$6, Sundays free.

second and fourth tuesdays | 4–5:30 pm

Cancer Support Now. Santa Fe Women’s Group, Surviving Sisters. All cancers, all di agnoses, all stages, all women. Info: Our Helpline is available seven days a week at (505) 255-0405. Hosting web meetings only currently. Please call our helpline for an invi tation to join a web support group or to con nect with someone for one-to-one support.

first wednesdays | 9 am–5 pm

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

wednesdays | 7 pm

Albuquerque Open Tango. Argentine Tan go introduction class and dance. No partner needed. Info: Juno Brewery, 1501 First Street NW, abqopentango.wixsite.com. Free.

wednesdays | 7–9 pm

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

second wednesdays | 12–1 pm

Cancer Support Now. Sandia Base cancer support group for survivors of all cancers, all stages, men, and women. Info: Our Helpline is available seven days a week at (505) 2550405. Hosting web meetings only currently. Please call our helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

second and fourth wednes days | noon

Rotary Club of Albuquerque. Del Norte Club Meetings. The Club welcomes visitors and community partners interested in net working, fellowship, and uplifting presenta tions to in-person lunches. New members are welcomed into committees which suit their interests and skills. Info and schedule: rotarydelnorte.org, email rotarydelnorte abq@gmail.com.

10 am–4 pm

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

wednesdays–sundays

11 am–5 pm, ages 8+

wednesdays–thursdays

5–8 pm, all ages

Cat Adoptions. Come enjoy drinks, snacks, and spend time with adorable adoptable cats at Catopia Cat Cafe. Your visit will sup port their foster home and keep them com pany until they find their permanent homes, maybe with you. Info: catopiacatcafe.com, Paseo Village, 8001 Wyoming NE, Suite C-5, (505) 508-4278.

thursdays | 11:30 am

Road Runner Business Networking Group. If you’d like to generate more business refer rals, meet with us. Info: Jimmy’s Café, 7007 Jefferson NE. Contact Terry at (505) 3776074, triddle@rmmsonline.com or roadrun nersabq.com.

thursdays | 4–5:30 pm

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

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

Cancer Support Now. Pancreatic cancer caregiver support group for caregivers of patients and survivors of pancreatic cancer, all stages, men, and women. Info: Our Help line is available seven days a week at (505) 255-0405. Hosting web meetings only cur rently. Please call our helpline for an invita tion to join a web support group or to con nect with someone for one-to-one support.

first and third thursdays 6–8 pm

Cancer Support Now. Women’s North Val ley cancer support group for all cancers, all women, survivors and/or caregivers. Info: Our Helpline is available seven days a week at (505) 255-0405. Hosting web meetings only currently. Please call our helpline for an invitation to join a web support group or to connect with someone for one-to-one sup port.

second and fourth thurs days | 3:30–5 pm

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

thursdays | 9:30 pm

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

fridays | noon–1:30 pm

Grief and Loss Support Group. Grief is a natural process that can often be eased through sharing with others who have expe rienced the loss of a loved one or any other significant loss. Info: Jewish Care Program, (505) 821-3214, free.

fridays | 1 pm

Mural Discovery Tour. The IPCC houses 19 murals by Pueblo artists. Our guided tour introduces the art, traditions, core values of Pueblo culture, and a who’s who of Pueblo artists. Reflect upon the murals and uncover layers of meaning in each, with represen tations of traditional Pueblo life, including dance, the seasons, and our connection to animals, as well as the contemporary vision of emerging artists. Tours can be scheduled for groups in advance by calling (505) 2127052. Info: Indian Pueblo Cultural Center, 2401 12th Street NW, (505) 843-7270, indi anpueblo.org. Free with museum admission.

fridays | 1–4 pm

Tamarind Institute. See the workshop facil ity, learn about fine art lithography, the cur rent 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; reserva tion for other times: tamarind.unm.edu. Info: Tamarind Institute, 2500 Central Ave. SE, (505) 277-3901. Free.

fridays | 7–10 pm

Dance Party. Learn a new dance and meet new people each week at ABQ’s newest studio, with three beautiful ballrooms and state-of-the-art floating dance floors. En joy refreshments and an introductory dance class from 7–8 pm. Info: Holiday Dance Stu dio, 5200 Eubank Blvd. NE. Call to confirm schedule, (505) 508-4020, holidaydance studio.com, $30.

every first friday |

Free Admission Day. Anderson-Abruzzo Al buquerque 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-than-aircraft. Info: 9201 Bal loon Museum Drive NE (north of Alameda), (505) 768-6020, cabq.gov/balloon.

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. Not necessary to be a member to attend. Info: Albuquerque Garden Cen ter, 10120 Lomas Blvd. NE, (505) 296-6020 new-mexico.cactus-society.org.

fridays, saturdays, and sun days

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

saturday 5 | 6 pm

Fur Ball 2022. Support the 2022 Fur Ball by purchasing a ticket, bidding at the Online Silent Auction, or having your pet in the Pa rade of Pets hosted by Steve Stucker. Info: Marriott Pyramid North Grand Ballroom, 5151 San Francisco NE, Sara (505) 267-6983 or Sophia (505) 980-6354. More details at wmranch.org. Tickets: $125/person.

saturdays | 8–11 am

Los Ranchos Growers’ Market. The 30th Season, through November. Fresh local pro duce and products, plants, music, and more. Handicapped accessible, family and pet friendly. Info: Facebook, Los Ranchos Grow ers’ Market, 6718 Rio Grande Blvd NW. For questions call (505) 610-9591. Free. Winter Markets, second Saturday of each month, 10 am–noon, December through April.

saturdays | 10 am

Downtown Albuquerque History Walking Tours. Presented by the Albuquerque His torical Society. Learn how the AT&SF Rail way brought the rest of America to New Mexico. Hear stories of how tuberculosis brought many new citizens to Albuquerque during the 1900s. Learn about Route 66. Info: Two-hour tour. Bring water, no pets. Meet at southwest corner of 1st St. and Central Ave. Reservations not necessary. al bquqhistsoc.org. For special tour time for a group, call (505) 289-0586.

saturdays | noon–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 opportuni ties 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 | 2–4 pm

Rio Rancho Youth Chorus. This is for ages 12-18. No experience required. No auditions. All are welcome. RRYC is Rio Rancho’s only community youth chorus. We study all styles. Info: Avix Art, 4311 Sara Rd SE, Rio Rancho. Member dues $100 for each season (payment plans and scholarships available on request), rr-cc.org/want-to-join.

most 2nd, 4th, and 5th satur days | 7–10 pm

ABQ Dance Club. Fun social dances with a variety of music for swing, country, ball room, and Latin. No partner needed. Info: ABQ Square Dance Center, 4915 Hawkins NE. For info and to confirm schedule, email glkello@nmia.com or call (505) 299-3737. $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, relocat ed from the East Mountains to 9800 Can delaria NE, (505) 292-1998, uscabq.org/cof feehouse for information about the month’s performers.

third saturday of each month |

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

monday thru friday 9:30 am–2:30 pm

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

every first saturday 10–11:30 am

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

every second saturday 10–11:30 am

Outcomes. Grandparents Raising Grand children. Come for discussion and support groups. Info: St. Paul’s United Church of Christ, 2701 American Road, Rio Rancho, (505) 243-2551 to reserve a space. Free childcare provided. Free.

second and fourth saturdays 10–11:30 am

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

saturdays | 2–4 pm

Rio Rancho Youth Chorus. This is for ages 12-18. No experience required. No auditions. All are welcome. RRYC is Rio Rancho’s only community youth chorus. We study all styles. Info: Avix Art, 4311 Sara Rd SE, Rio Rancho. Member dues $100 for each season (payment plans and scholarships available on request), rr-cc.org/want-to-join.

most 2nd, 4th, and 5th satur days | 7–10 pm

ABQ Dance Club. Fun social dances with a variety of music for swing, country, ball room, and Latin. No partner needed. Info: ABQ Square Dance Center, 4915 Hawkins NE. For info and to confirm schedule, email glkello@nmia.com or call (505) 299-3737. $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, relocat ed from the East Mountains to 9800 Can delaria NE, (505) 292-1998, uscabq.org/cof feehouse for information about the month’s performers.

third saturday of each month |

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

monday thru friday 9:30 am–2:30 pm

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

every first saturday 10–11:30 am

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

every second saturday 10–11:30 am

Outcomes. Grandparents Raising Grand children. Come for discussion and support groups. Info: St. Paul’s United Church of Christ, 2701 American Road, Rio Rancho, (505) 243-2551 to reserve a space. Free childcare provided. Free.

second and fourth saturdays

10–11:30 am

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

WANT TO SUBMIT YOUR COMMUNITY EVENT FOR DATEBOOK?

Please send an e-mail with the date, time, and event description to datebook@abqthemag. com. If available, include a highresolution 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.

Yes, it’s still dough, sauce, cheese, toppings and fire. But this is no longer the pizza of yesteryear. ABQ pies have evolved, with elevated toppings, specialty doughs, a myriad of sauces, and more. Local pizzerias now serve upscale, artisan pies baked in imported ovens or hearty slices found in joints with quarter-fed 1980s video games. here’s a slice-by-slice tour of our city’s pizza playground.

BY EMMA TREVINO • PHOTOS BY DON JAMES

Bryan Gallegos can certainly be considered ABQ pizza royalty—his grandfather owned longtime local favorite Amadeo’s Pizza, where Gallegos grew up learning the craft. “Pizza’s in our blood and I’m very passionate about it and motivated by it,” says Gallegos. So it was no sur prise when, eight years ago, he bought Pizza Castle from the previous owners and decided to transition back into the pizza business. Gallegos had been working in food sales before buying Pizza Castle, but what drew him back by and large was the community. “When customers come in and maybe they’ve had a bad day and then they get their favorite pizza and it’s a slice of heaven, that’s the best,” says Gallegos. Making sure to stick to the orig inal way of making New York-style pizza is a source of pride for Gallegos, who notes that many pizzerias have moved away from using deck ovens (which are perfect for reheating slices, a New York tradition that is a staple on the Pizza Castle menu).

WHAT’S UNIQUE

ALDO’S

NEW YORK STYLE PIZZERIA RIO RANCHO

Aldo’s opened in 2013 as another location of popular Rio Rancho restaurant Venezia’s (now called Gino’s New York Style Pizza). When Venezia founder Frank Montanile retired in the early 2010’s, he handed over the reins to his nephews Renato and Aldo Venturino. With the same quality food that Venezia’s boasts, Aldo’s is a combination of New York style, traditional Italian flair, and New Mexico charm.

Decorated for the season!

AWESOMENESS

Many reviewers (including a transplanted New Yorker) have dubbed Aldo’s as some of the best NY style pizza in Rio Rancho.

CRUST STYLES Regular, Thin

FUN MENU ITEMS Hot Pastrami with Provolone Hero, Philly Cheese Steak Calzone

UNIQUE Aldo’s special pizza featuring pepperoni, Italian sausage, ground beef, mushrooms, green peppers and onions.

DAVIDO’S

PIZZA & MORE RIO RANCHO

Hearts

NM native David Wheelock knows pizza—he’s been in the business since he was 16. Starting out at a local Italian restaurant and moving on to manage a pizza place after that gave him the confidence to open up a shop of his own. Wheelock’s secret to a quality pie that has kept his customers coming back since he opened in 2008? The ingredients. “We use the best products we can buy, not the cheapest ones,” says Wheelock. “We know that the pizza’s going to be high-quality based on that.” A hands-on owner is a good one, and that’s a philosophy Wheelock employs every day. “I attribute the success of Davido’s to working hard and being here all the time to make sure things are done right,” he says.

Casual counter-service perfect for takeout orders.

Every pizza on the menu has a fully gluten-free counterpart.

STYLES Regular, Gluten-Free

Daily specials

SNAZZY PIZZA NAMES Bianca Pizza, Green Chile Chicken Enchilada Pizza

ITEMS Pizza Pinwheels, Veggie Stromboli

VIBE

A comforting family restaurant with warm, mood lighting and an indoor adobe

AWESOMENESS

For a cozy wintertime meal, enjoy a steaming hot bowl of their famous green chile chicken soup.

INGREDIENT

A Corrales-Born Pizzeria Grows With Legions of Fans

Even though it’s only about a five-minute drive from Albu querque, Village Pizza in Corrales maintains a countryside mentality: the longtime favorite pizzeria offers a unique discount when your mode of transportation has four legs. “Corrales is the horse capital of New Mexico, and the vil lage is pretty rural, so getting 10% off when you ride up on horseback kind of just started because people were doing it anyway,” says co-owner Kitt Davidson. “It’s cool that we’re so close to Albuquerque but still rural enough for so many people to have horses.” The pizzas have drawn rave reviews for nearly three decades, drawing horses and cars along Corrales Road. You can even take any pizza home and bake it yourself (you get 10 percent off). The building that houses the Corrales location has had an interesting existence, to say the least: the adobe structure was once a house before transforming into a bar, then a Mongolian restaurant, and finally into the local icon that is Village Pizza.

PIZZA 9

VARIOUS

Pizza 9 has been making a name for itself since 2008—in part because of the signature thick, buttery crust, and also because of the rapid ex pansion that has resulted in 12 locations across the state. Hasan Aslami, the chain’s owner and CEO, is proud of not only his franchisees’ com mitment to their businesses, but the symbiotic relationship Pizza 9 has nurtured with ABQ. “This type of business takes daily involvement from the owner, and they have to have a love and passion for it,” says Aslami, who originally hails from Tehran, Iran. “We’ve continued to prosper, and I think another aspect of that is getting involved in the community and fundraising. As a result of that, the community gives back to us.”

VIBE

The Pizza 9 inside ABQ’s Revel Entertainment Center allows customers to take their pizza into any bar Revel houses, including the oh-so-fun Piano Bar.

AWESOMENESS

Pizza 9 has gone international with a location in Sweden, plus another opening soon.

CRUST STYLES

Deep Dish, Thin, Double Dish, Gluten-Free, Stuffed, Green Chile Stuffed, Italian INTERESTING INGREDIENT Shrimp WHAT’S UNIQUE

Crustless pizza bowls (i.e., just the toppings)

FUN MENU ITEMS

Bread Nuggets, Pizza Brownie

HOLMES PIZZA & ARCADE DOWNTOWN

Eating pizza can be even more fun than anyone thought—just add games! Holmes caters not only to parents who remember some of the old-school video games found here, but to kids who might possibly discover these games—and even find a new favorite. The huge arcade boasts classic video games like Donkey Kong, Ms. Pac Man and Galaga, plus rows of vin tage pinball machines. The menu includes non-GMO items, hand made dough, fresh cheeses, plus many other ‘Holmes-made’ items.

VIBE Rows of tables and metal chairs in one room, an entire arcade in another.

AWESOMENESS

Every pizza on the menu can be made vegan.

CRUST STYLES Regular, Gluten-free, Vegan

INTERESTING INGREDIENT Avocado WHAT’S UNIQUE Goat cheese as a topping

FUN MENU ITEMS Chicken Tenders, Sweet Bread Knots

SLICE & DICE

WESTSIDE

What do you get when you put together a gamer husband, a gamer wife with brewing experience, and a family with pizzeria expertise? A place known as Slice & Dice Board Game Pizzeria, of course. “(My wife and I) used to go to breweries with food trucks all the time and we brought our own board games with us,” says owner Victor Briseno. The Westside eatery offers about 350 different board games, and customers can even buy new versions to take home. Combining the couple’s three loves made sense, and Briseno says that their pizza is just as noteworthy as their game selection. “What makes us special is the pan-style crust, which is thicker than a lot of pizzas offered here in Albuquerque,” says Briseno. ”We also have all of our toppings underneath the cheese so everything comes together nicely.”

VIBE Casual, fun and family-friendly with games galore.

AWESOMENESS

The first Wednesday of each month features Puzzle nights with prizes like free food and gift cards.

CRUST STYLES Pan, Thin, Cauliflower, Keto

INTERESTING INGREDIENT Honey WHAT’S UNIQUE Staffers are happy to teach new games and strategy to customers

FUN MENU ITEMS Stuffed Mushrooms, Churro Donuts

URBAN 360 PIZZA

MIDTOWN

Established in 2018, Urban 360 was created by Eric Fabian, a longtime restaurateur and New York City native. The eatery lives up to its name, as it offers cuisine from around the world. Pizza is not the sole offering of worldly fare—the menu includes sandwiches, burgers and salads—but the selections include global-inspired pies like the Gyro Pizza and the Orange Chicken Pizza. The bright red stone pizza oven cooks Urban’s pizzas at nearly 800 degrees, making them piping hot and charred to perfection. The menu features 20+ toppings to go along with more than a dozen local beers on tap.

VIBE Indoor and outdoor seating with upbeat music makes this a friday-night hotspot.

AWESOMENESS

Bring your quarters: Urban 360 houses a retro Galaga video game!

CRUST STYLES NY Style, Gluten-free

INTERESTING INGREDIENT Lamb WHAT’S UNIQUE The Smoked Salmon Pizza

FUN MENU ITEMS

NM Green Chile Wontons, Funnel Cake

RICHIE B’S

PIZZA, SUBS & SALADS HEIGHTS

You’ll surely come for the pizza, but you just might stay for the loads of local art painted on the walls of this Northeast Heights pizzeria. Known across the city for its specialty two-foot-long slice, Richie B’s has been on a mission to turn their famous fare into captivating murals. “Our Monster Slice mural was just released, and it took over two months to complete,” says owner Chuck Ruiz. “The paintings started with our Wings mural and it went on from there.” Richie B’s interior has Instagram buzzing, but the tasty and hearty pies are an equally strong draw. (And yes, the aforementioned slices really are monsters—they hang way over both sides of the cafeteria trays they’re served on, so buckle up.)

VIBE

A casual, family-friendly place with art on the walls that will captivate you as much as the pizza.

AWESOMENESS

Every November, the menu features the Thanksgiving pizza (mashed potatoes, turkey, and gravy).

WHAT’S UNIQUE Stuffed cherry peppers, homemade viper sauce

INTERESTING INGREDIENT Sirloin

FUN MENU ITEMS

Whole Garlic Pickles, Onion Rings

PIZZA STYLE New York

STRAIGHT UP PIZZA HEIGHTS

In 2009, Gary O’Canna and his twin sons, Randy and Travis, opened Straight Up Pizza. The venture was only natural—they had, after all, more than 30 years of combined pizza experience. Their made-from-scratch dough and housemade marinara sauce has proven to be the right combination that has kept their Northeast Heights pizzeria thriving. “The pizza business is quite an interesting and exciting one, and no days are ever the same,” says Randy, who serves as co-general manager. “I’m so thankful to have my family right next to me on a daily basis, and I know it is that makes our pizza special.”

VIBE

An open kitchen allows you to watch your pizza made while you wait.

AWESOMENESS

The Chupacabra Pizza was voted one of the top 50 delivery pizzas in the U.S. by Food Network.

CRUST STYLES Regular, Thin WHAT’S UNIQUE Spicy Marinara Sauce

FUN MENU ITEMS

Devil Dog Calzone, Chocolate Chip Cannoli

INTERESTING INGREDIENT Banana Peppers

Downtown’s Legendary Pizza Joint

It turns out that sometimes, opening a pizza shop can come from something as simple as an observation. Joa quin Garofalo, owner of JC’s NYPD, had previous experi ence as the general manager of downtown’s former Gold Street Caffe before noticing the lack of pizza in the area. “I walked by that corner for 2 years until a for-lease sign ap peared in the window, then my partner and I opened JC’s and here we are 20 years later,” says Garofalo. Downtown is the center of ABQ’s nightlife, which has defined JC’s NYPD as both a popular dinner spot and, every once in a while, a late-night destination. “We’re fortunate that we have the entertainment district that downtown has, with all

the conventions, concerts, bars, and things like that,” says Garofalo. “Because I’ve worked in the downtown area for upwards of 25 years, I can tell that it has gone through an ebb and flow. We’ve always been able to read what the market is — at some point we stayed open till 2 a.m. to feed (pizza to) hungry people.” Be it barhoppers or long time regulars, Garofalo makes it a point to stay grateful to his customers. “I’m as blessed and fortunate as they come. We have regulars that have been here since the day we’ve opened and I talk with them and catch up whenever I can,” says Garofalo. “We’re able to be there for the community and in return they’re able to be here for us.”

VIBE

The perfect venue for a bite to eat before a night in the heart of the city; they also have a private event space for up to 75 people.

AWESOMENESS

This month is the 20-year anniversary of JC’s NYPD.

SNAZZY PIZZA NAMES Empire State, Little Italy, Staten Island

WHAT’S UNIQUE Pumpkin Cannoli

FUN MENU ITEMS Hot or Cold Hero Sandwiches, Fried Ravioli INTERESTING INGREDIENT Tully’s Italian Sausage

Pizza That Brings ABQ a National Spotlight

Before co-founding Farina Downtown, Stew Dorris over saw the bar at Artichoke Cafe. So, when he was work ing to open the new pizzeria, he decided to experiment with his Artichoke customers first. “We probably made a thousand pizzas before we got it right,” says Dorris. Fari na (there’s also a location in the Northeast Heights) has been lauded as one of the top pizza places in the country, which is a testament to the years that the restaurant has spent perfecting the craft. “Being recognized nationally means that people know that our ingredients are high quality,” says general manager Orion Guimond. “You can really tell that we don’t take shortcuts in our process of pizza-making.” There are several specialty offerings at Farina, each made with a thin, bubbly crust that carries a signature char from the 800-degree oven. “In terms of pure sales, our traditional Margherita, with fresh mozza rella made in-house, is our most popular for sure,” says Guimond. “It’s a pizza made for centuries around the world, so it’s a classic.” Other popular options include the Formaggio Di Capra pizza, made with house-cured pan cetta. The Downtown spot is a popular see-and-be-seen eatery, with an extensive wine list. The Heights location is larger, with a full bar and group seating areas.

AWESOMENESS

SNAZZY PIZZA NAMES Carni, Melanzane, Pepe Caldo

WHAT’S UNIQUE Gorgonzola Dipping Sauce

FUN MENU ITEMS Pork Shoulder Sandwich, Butterscotch Budino INTERESTING INGREDIENT Broccolini

VIBE

Exposed brick gives Farina Downtown an old-school feel while bringing in modernity with featured local artwork each month.

You can buy Farina’s dough in balls to make fresh pizza at home.

SAL’S RISTORANTE & PIZZERIA WESTSIDE

The pandemic forced many restaurants to shutter permanently, but Sal’s was not one of them. Even though the Westside pizzeria—then known as Mimmo’s—closed for nine months in 2020, owner Sal Cerami wasn’t quite done. “I had employees that were here for a long time as well as long-time customers who wanted us to reopen,” he says, “so it seemed like something we should continue, or at least try.” Sal’s offers the menu of a full Italian restaurant, but it’s really the pizza (made with homemade dough) that has continued to make great memories for locals since 1984. And the eatery is poised to continue that tradition. Says Cerami: “There’s nothing like a good challenge, a good pizza and a cold beer.”

VIBE

An old-school piece of New York that’s been welcoming and familiar in ABQ for decades.

AWESOMENESS Sal’s has a coffee bar with made-to-order cappuccino and espresso.

CRUST STYLES Regular, gluten-free, deep-dish

INTERESTING INGREDIENT

Sliced homemade sausage

WHAT’S UNIQUE The Bat and Ball (homemade meatball and sausage baked with marinara, ricotta, and mozzarella)

FUN MENU ITEMS Caprese salad, Limoncello cake

PIZZA BARN

EDGEWOOD

Few things are more famous in Edgewood than Pizza Barn—and rightly so. “We had the idea of making Pizza Barn look like an actual barn be cause out here it’s kinda rural and there’s farms all around,” says owner Gino Giannini. “Edgewood isn’t a big city, but we’re close enough that we get a lot of people from all over the state. It’s a destination, for sure.”

With easy access off Interstate 40, plenty of ABQ diners think nothing of making the half-hour drive for these tasty pies. And like many pizzeri as on this list, the menu here highlights New Mexico’s world-renowned signature crop. “The most popular pizzas we have are the Route 66, the South Mountain, and the Classic,” says Giannini, “and the thing they all have in common is green chile.”

VIBE The rustic essence of a barn with the capacity for over 120 people.

AWESOMENESS

Kids love Pizza Barn—but thanks to their selection of 20+ craft beers, so do mom and dad.

SNAZZY PIZZA NAMES

The Plow King, The Farmer, The Wrangler

INTERESTING INGREDIENT Breakfast bacon WHAT’S UNIQUE Five big-screen TVs to watch the game from wherever you’re sitting

FUN MENU ITEMS Crispy baked zucchini

CHICAGO PIZZA KITCHEN HEIGHTS & INTERNATIONAL DISTRICT

Chicago may be a thousand miles away, but the owner of Chicago Pizza Kitchen says he and his wife have strived to bring that deep-dish good ness here to Albuquerque. This style of pizza is a rarity in ABQ, though there are plenty of fans who love the sauce-on-top variety (which is to keep the cheese from burning since the deeper pie sits longer in the oven). “There’s a place in downtown Chicago, Pizza Uno, that we love to visit. It was the first pizza place in Chicago and founded by Italian immigrants,” says the pizzeria owner, who would divulge only his last name, Mr. Clean. “We also like to go to new places just to stay updated on how classic Chicago-style pizza is being made so we can honor it here.”

VIBE A hodgepodge of renaissance decor and medieval suits of armor reflecting an eclectic and eccentric collection of one-of-akind style.

AWESOMENESS

As disabled U.S. Army vets, Mr. Clean and his wife added a veterans memorial table to honor those who served.

CRUST STYLES

True Chicago, Pan-style, Thin Crust, Stuffed Crust

INTERESTING INGREDIENT Giardiniera (Italian relish)

WHAT’S UNIQUE

Make your own personalized pizza with your choice of four sizes—including a ‘kids’ size.

FUN MENU ITEMS

Garlic Parmesan fries, Pizza-Dough Cinnamon Bites

THICC PIZZA CO.

DOWNTOWN

What do you get when you combine fun energy and wholesome ingredi ents? Thicc Pizza Co.—owned by the same people behind Hawt Pizza—is known for its classic Detroit-style pizza with monikers that provide a bit of fun when ordering. “The crazy names for our pizzas came from my wild imagination,” says co-owner Felicia Meyer. “I’m a huge fan of film and pop culture, so it’s an amalgamation of my love for those and my love for pizza.” The pies, made with non-GMO ingredients, are baked in 8-inch x 10-inch deep pans, and cut into squares, and topped with shaved parmesan. For an extra buck, you can have hot red sauce ladled atop your order.”

VIBE A bustling and loud piece of 505 Food Hall with a full bar.

AWESOMENESS

Enjoy the Burnt Cheese Crown, chewy, crispy goodness that rings the pizza’s crust.

SNAZZY PIZZA NAMES 8 Mile, Notorious P.I.G., Yo Adrian!

INTERESTING INGREDIENTS

Sliced ribeye, serrano chorizo

WHAT’S UNIQUE Mike’s Hot Honey on the side; Burrata six ways

FUN MENU ITEMS

Ricotta Kisses; five different white pizzas

The first pizza is thought to have been invented in Naples in the early 1500s. Pizzas in Italy were originally square-shaped. The first pizzeria in America was Lombardi's in New York City, opened in 1905. 93% of Americans have at least one slice of pizza per month.

Americans eat 251.7 million pounds of pepperoni on pizza every year. Mozzarella accounts for about 80% of cheese production in the U.S.

$38 billion worth of pizzas are sold annually in America.

61% of Americans prefer thin crust pizza.

There are 75,000 pizzerias in America (1,500 in New York City).

50 Years of Infusing ABQ With a Bit of Sicily

When the late Mario Burgarello immigrated from Italy, he brought a taste of his native Sicily that has been satisfying ABQ diners for the past 50 years. Together with his wife, Anna, and three sons, Joe, Eddy and Sal, Burgarello built Mario’s into a popular local pizza chain with four current lo cations. The restaurant and its menu offer numerous con nections between Sicily and ABQ, including the Sicilian-style deep-dish pizza. Also, the offerings include the Italian Na chos, made with Italian sausage and pepperoni rather than ground beef. “We try to incorporate Southwest culture with Italian,” says owner Joe Burgarello. “It’s so important to add those Southwest touches because people love chile, and they love Italian food, so it only makes sense to put them together.” Whereas some pizza places may offer a few Italian dishes, and some Italian eateries may offer pizza, Mario’s has a vast selection of both. In addition to the square-pan Sicilian, Mario’s offers a New York-style pizza in four sizes—specialty pies include Taco and Santa Fe Chicken—plus plenty of tra ditional toppings, in addition to pasta, calzones, sandwiches, soup, salads, and Italian desserts. The menu is so extensive, it almost has a celebratory feel. “It’s our 50th anniversary,” says Burgarello, “and that’s a big deal here in Albuquerque.”

AWESOMENESS

CRUST STYLES

Breaded Eggplant

New York, Sicilian Deep-Dish WHAT’S UNIQUE Seafood Pizza, Italian Nachos

FUN MENU ITEMS Homemade Gelato, Italian Sodas, 26” Giant Pizza INTERESTING INGREDIENTS

VIBE Sicily is alive with checkered tablecloths, large decorative wine bottles, photos of Italy.

Mario’s Pizzeria and the Burgarello family are celebrating 50 years in business in 2022.

REMEMBRANCE

A PIE AND A SMILE

Whether you knew him for a few minutes or a few decades, Rosario Zito always left a lasting impression.

“He’d walk in a room and everybody was drawn to him,” says his wife, Dana Zito. “He was just natural at it.”

The Albuquerque community has been in mourning since Rosario was shot and killed August 30 after exchanging gunfire with a robber outside his neighborhood pizza shop in the city’s International District.

The New York native was a beloved figure for his ability to connect to people, both through his restaurant, Giovanni’s Pizzeria, and in life. He was widely known for being gregarious and generous, a man who loved family, friends, dancing, music and, of course, pizza.

Dana met Rosario when they were just teenagers, back when they enjoyed “cruising” cars with mutual friends on Eubank Boulevard. She says although she felt a connection to him almost immediately, it took a couple of years before they got together. It happened when Dana, then a student at UNM, asked Rosario to act as her boyfriend to help avoid unwanted advances while attending a party. By the end of that night, the charade turned into reality—and the couple became inseparable after that. “There was just something special that we had right away,” says Dana.

Of the many remembrances offered by friends about Rosario, one in particular is echoed often: his passion. He firmly believed that people should pursue their dreams, and he did his best to pass on that philoso phy at every turn. “One of his famous quotes is: ‘Do what you want to do in life as long as you want to do it and you’re not hurting anyone,’” says

Dana. “We would always remind each other of that.”

One of Rosario’s own passions was owning his pizzeria, an ‘old fash ioned pizza joint’ that has been nationally recognized for its tasty pies. He was a constant presence at Giovanni’s—named for Rosario’s father— and it was common knowledge that he enjoyed eating pizza on a daily basis. “He loved talking to people and getting out there. His dad was pretty much the same way,” Dana says. “I think the restaurant was his personality. He loved meeting people there.”

Even though life as a restaurant owner kept him busy, Rosario was always excited to return home for dinner, says Dana, where they shared stories about their day. On weekends, they would frequent Sandia Casi no for music and dancing.

At the urging of staff who wanted to carry on their beloved owner’s legacy, Giovanni’s re-opened in October. The decor and recipes are the same as when the establishment opened in 1988—Rosario wouldn’t have it any other way. A specialty pizza with his favorite toppings (pep peroni, anchovies, red pepper flakes and fresh garlic with olive oil) has been added to the menu.

Rosario’s spirit continues to endure, both through the restaurant and through anyone who knew or met him. “He just brought the best out of people,” says Dana. — tristen critchfield

Editor’s Note: A GoFundMe page has been established to raise money to help sustain the pizzeria and its employees.

The city lost a dear friend with the tragic death of popular Giovanni’s Pizzeria owner Rosario Zito.

Remembrances from friends & family of Rosario

“I knew him through his family when we were all kids. We all belonged to the Italian Ameri can Association (in Rio Rancho). That’s where we first got to know him, and we just kind of kept in touch ever since. We worked together at a place called Three Star Pizzeria. Shortly after that is when he opened up Giovanni’s. He loves pizza. Even his mom would tell me when he was a kid, that’s all he wanted was pizza. He was a lot of fun to be around. He was al ways cool, always happy, always had a smile on his face.”

Luigi Napolitano, friend and owner of Luigi’s Ristorante & Pizzeria

“He was the kind of guy that would take the shirt off his back and give it to you. Great guy, good family man, and he made great food. He helped a lot of people, just very kind hearted. The guy’s a hero, he gave his life up to save his employees. Not too many people would do that. A lot of people would run and hide, but he didn’t.”

Mario Parrillo, friend and co-owner of Mountain Powerwash

”In 2000, my husband Glen and I searched Al buquerque for the best New York pizza. We not only found it, but also a fantastic drummer for my husband’s band—and dear friends for life in Rosario and Dana. His loving heart always felt like home to us. It still does.”

Kathleen Januszewski, friend

“We’ve been very, very close for many years. I was Rosario’s best man when he married Dana. Then he baptized my son, Michael, so he’s the godfather. Rosario was just a fun-lov ing guy, salt of the earth. He spoke very, very, very fast, and I used to tease him, ‘Compadre, you should have been an auctioneer.’ When we spoke in Italian, I could understand him a bit better. We would bounce stuff off each oth er, talk about the problems and successes of the business. We both ate pizza every single day even though we were in the pizza busi ness. No matter where we went, not just our own pizza, we had to eat pizza. We loved to be together, and we always had fun.”

Sal LiRosi, friend and former owner of Sal-E-Boy’s Pizzeria

“In 2000, Jay Leno was coming to Isleta Hotel to do a comedy show. Rosario wanted to ‘talk cars’ with the legend and fellow car enthu siast, so he pulled out a piece of paper and wrote a note that read like this: Dear Jay, I like cars, you like cars. I make pizza, you like piz za. Let’s meet when you come to Isleta. Signed, Rosario Zito. He then tore the Giovanni’s logo from an envelope, taped it to the letter, and faxed it to NBC studios in Burbank. At the show, my sister Dana pulled me aside and told me to take pictures. Why? As I walked into the dressing room, there was Jay Leno, his feet on the table, breaking bread and looking at car magazines with Rosario. Later, Jay invited Ro sario and Dana to come to the Tonight Show.”

Todd Kersting, brother-in-law and PGA golfer

“Rosario taught me so much. He was like an other older brother. He gave me my first job at Giovanni’s, and showed me how to make piz za with zest, zeal and flavor. I have had many successful years in the food business, and my passion started when I was at Giovanni’s. Ro sario taught me how to be proud of who you are, to be strong and stay tough, and also to live, love and laugh. He showed me how to truly do so much in life.”

Peter Koffler, cousin and Assistant Director of Franchising for Amato’s Sandwich Shops, Inc.

Growing up as a teenager, he actually taught me about the birds and the bees a lot. He was always honest, and he loved music. He was very talented like his dad at drums. He was always a very loving person, drama-free. He helped so many people, and everyone just loved him. My daughter always called him ‘Un cle Z,’ even though they were second cousins. She’s very standoffish with strangers, but she took to him as if he was just a magnetic figure in her life, just like he did with everybody.

Harold Koffler, cousin

“This quote represents Rosario in so many ways that I witnessed personally with him: ‘Obstacles are what you see when you take your eye off the prize!’ I never met a more dedicated, hard-working, goal-driven man. Not only in his professional life, but in his per sonal life. He was always wanting better.”

Yvonne Nunez, friend

“I’ve known Rosario for over 40 years. He has made me laugh many times, but there was one particular time that I could not stop laughing. I woke up early one morning last year to watch Steve Stucker at the Balloon Fiesta coverage on KOB 4. The newscasters were giggling about a muscled man standing next to Stuck er who seemed to not be wearing a shirt. He was wear ing a T-shirt that had realistic-look ing muscles and skin coloring. They were so confused but laughing at the same time. I was lucky enough to snap this one picture. He was that person, whether he knew you or not, who always made people around him smile and laugh. What an amazing friend and person. He will continue to be a part of my life and will never be forgotten.”

Al D’Angelo, friend

He was a great young man. Full of life, always happy. If he could help you, he would help you. He was a lot of fun, and he loved his parents. He made his mark, but his life ended too soon.

Angela Koffler, godmother

He appreciated people no matter what walk of life. Some of his teenage employees had problems, but he would always steer them on the right path. Sometimes people would tell me, but he would never brag about it. He was very good to everybody. He always had a big smile, and he made you feel welcome. He was loved by children and people of all ages, and mostly by his customers. He was wonderful. I couldn’t ask for a better son.

Joanne Zito, mother

GOLDEN CROWN PIZZERIA

Golden Crown has been supplying ABQ restaurants and hotels with fresh baked goods for 50 years. The story with in the story began in 2002 when owner Pratt Morales and his son, Chris, added in-house counter sales, and then thought, ‘Why not put pizza on the menu?’ With a vision to preserve the old school bakery, they were determined to highlight New Mexico in their pizza. “We didn’t try to be like New York or Chicago or L.A. We’ve always tried to do New Mexican cuisine,” says Chris. “We took our bread recipes and converted them to pizza crust recipes.” And as the title panaderia implies, there’s also plenty of cookies and pastries.

VIBE

A sweet-smelling adobe building near Old Town with an open kitchen and a shade-filled outdoor dining area.

AWESOMENESS

Golden Crown was featured on Diners, Drive-ins and Dives in 2013, and even has a Guy Fieri-signed poster hanging on the wall.

CRUST STYLES

Blue Corn, Peasant, N.M. Green Chile

FUN MENU ITEMS

Blue Corn Biscochito, Empanada Milkshake

WHAT’S UNIQUE

During the holidays, try the Oven Roasted Turkey Bread Sculpture.

PIZZERIA LUCA

OLD TOWN NORTH ABQ

INTERESTING INGREDIENT Sesame Seeds

Pies like the classic Margherita or the lighter Bianco—made with three cheeses and fresh arugula—are Pizzeria Luca favorites. With quality ingredients chosen with intention, Luca also boasts an impressive selection of sal ads, pastas, appetizers and sandwiches. Their menu even features a Luca Specialties section, where you can find hand-breaded eggplant parmesan and their unique Ziti Pollo, made with grilled chicken and green chile. Traditional pizzas can also be dolled up with gourmet toppings like Sicilian anchovies, salmon, steak and shrimp.

VIBE

Kitchen views from any seat inside this intimate pizzeria, or Sandia views from the patio.

AWESOMENESS

Build your own pizza, then take it home to bake yourself.

CRUST STYLES Regular, Gluten-Free, Personal

FUN MENU ITEMS Fried Calamari, Carpaccio

INTERESTING INGREDIENTS Pine Nuts, Imported Pepperoni

WHAT’S UNIQUE Buffalo Mozzarella

PIE CONTINUES TO

Roll Out Nationwide

Originally opened as a single, sit-down restaurant in 2014 in ABQ’s North Valley, WisePies Pizza has grown exponentially in recent years to be come a bonafide local success story.

The expansion coincided with a shift in philosophy that included the launch of a frozen pizza line in 2017, and now the product can be found in 40 states and approximately 4,000 stores nationwide, including most ABQ-area Walmart, Albertsons and Costco retailers. It’s heady stuff for the only company of its kind from New Mexico as it goes head-to-head with frozen pizza giants like Tombstone, Red Baron and Totino’s.

“It’s certainly intimidating,” says Season Chavez, president of WiseChoice Foods, the manufacturer of WisePies Pizza. “There are hundreds and hundreds of different flavor varieties and brands that are out there. Most of them are owned by the Big 5 food compa nies. They have a lot of resources. They have precise marketing plans, very strategic. Ev ery tool in the toolbox you can think of, they have access to.”

The success didn’t happen all at once. The WisePies transition began by building a solid foundation in the food service industry before push ing its way into retail. “We were very grassroots,” says Chavez. “Every week we were cooking pizzas, having people sample them, giving us feedback, and we really started to grow on the food service side.”

Shortly after COVID-19 hit, WisePies debuted in some 500 Kroger stores all over the country with frozen pizzas boasting a topping unique to New Mexico: Hatch green chile, which immediately became a univer sal hit. “It’s our No. 1 seller,” says Chavez. “We get constant feedback.”

The company recently raised its profile another notch when it launched on QVC, the first time the home shopping network has fea tured a pizza brand in about four years. The healthy nature of the pies,

which eschew artificial preservatives and sweeteners, was a large part of the appeal.

“I was a single mom for a very long time, and it was frustrating go ing to the grocery store and trying to find something that you felt good about feeding your family that was quick and convenient and had some type of beneficial ingredients but that your kids would also eat,” says Chavez. “Because your kids aren’t gonna eat health foods, but they love to eat pizza. It’s something that’s mom-endorsed, and a lot of the QVC viewers are moms. They’re looking for things that are better for their lifestyle that can support a better way to eat.”

The company has grown beyond pizza, as well. It recently unveiled calzones and pizza bites to bolster its frozen presence, while the debut of the WisePies marinara sauce will give the brand added visibility on store shelves.

Additionally, WisePies is partnering with Make-A-Wish Foundation to release a limited edition dessert pizza that will only be available in Walmart stores from Nov. 1 to Dec. 24. The goal is to raise up to $250,000 for the non-profit organization. “It’s not the first partnership with the Make-A-Wish Foundation and a food product, but it is the first pizza re lationship, and I don’t believe any other national frozen pizza company is doing anything like this,” says Chavez.

WisePies Pizza has progressed significantly since its inception, and the company is proud to represent its home state in the uber-compet itive frozen pizza arms race. “So many good things come out of New Mexico. We are just humbled and grateful to be one of those things that can increase the visibility of our state,” Chavez says. “It means the world to us.”

—Tristen Critchfield

Season

From Italy to New Mexico, There’s Nothing Quite Like the Bonds of Family

Making pizza the Italian way is paramount for owner Luigi Napolitano, who has worked at pizza places since he was 13. After his mother, Tina, immigrated from Italy, Napolitano worked with her in Rio Rancho at Venezia’s Pizza (then owned by a member of their family). A desire to work with his mom again sparked the beginning of Luigi’s. “She was excited about that, so we went looking around at different places until we found this empty restaurant,” says Napol itano. “Twenty-six years later and here we are! My mom redid the upholstery and we got it fixed up just enough to

open and that was it. My mom has been the prep cook ever since.” Luigi’s offers hand-tossed dough, which Napolitano says is a rarity these days. “The machines that shape the dough cost money, take up space, and it’s really just not the same,” says Napolitano. “Our oven is gas, but it has a stone bottom, which gives the pizza a nice char underneath the crust just like it is in Italy.” The community and having people connect with his mom is what brings Napolitano the most satisfaction: “All people have to do is see her and they gravitate towards her,” says Napolitano.

VIBE Cozy and rustic Italian spot great for family dinners.

AWESOMENESS

Each order includes fresh-baked bread and homemade garlic butter.

CRUST STYLES

FUN MENU ITEMS

Piccata, Pistachio Cheesecake

Deep Fried WHAT’S

Lasagna

Clams

PUB & PIZZERIA WESTSIDE AND RIO RANCHO

When the pandemic was at its peak, many eateries had to close shop, including The Blue Grasshopper pub. Luckily, couple Jon and Destiny Schermerhorn had frequented the spot—it’s where they first met—and so after things returned to normal, they decided to buy the joint. The Schermerhorns also decided to christen their favorite place with a new name: The Hopper Pub & Pizzeria. Now up to two locations, the pubs draw fans who love the pies coming from the wood-burning ovens, the consistent line-up of live music, and a casual ambiance suited for dinner or meet-ups with friends.

VIBE Easygoing atmosphere, a colorful chalkboard menu, plenty of laughter and good times.

AWESOMENESS

More than 45 beers are on tap, including plenty of local favorites.

SNAZZY PIZZA NAMES Athena, The Spicy Peppah, Meatless Mondays

WHAT’S UNIQUE Specialty beverages like the Pabst Blue Ribbon Hard Coffee and the Kentucky Bourbon Barrel Blackberry Porter.

THE HOPPER TRAIL RIDER PIZZA

INTERESTING INGREDIENTS Sun-dried Tomatoes, House-made Tzatziki Sauce

FUN MENU ITEMS Green Chile Cheese Fries, Deep Fried Dessert Pizza

CEDAR CREST

Dinner outings can be tough with dietary restrictions, but with options for pretty much everyone, this Cedar Crest pizzeria seems to be the perfect fix. “My husband and I went vegan five years ago, but we’ve owned Trail Rider for 16 years, so we needed to bring in vegan stuff to feed ourselves and also to cater to a different demo graphic,” says owner Ashlea Allen. “In fact, 20 to 25 percent of our sales are vegan, and people drive a long way for our vegan options. There’s a vegan version of pretty much everything on the menu.”

VIBE

Jam out to Pac-Man music that soothes the soul.

AWESOMENESS

Trail Rider is a 98% madefrom-scratch kitchen.

CRUST STYLES

Regular, Thin, Gluten Free

FUN MENU ITEMS

An entire loaf of focaccia

INTERESTING INGREDIENTS Yellow Squash

WHAT’S UNIQUE House-made Tofu Ricotta

TURTLE MOUNTAIN

BREWING COMPANY RIO RANCHO & ENCHANTED HILLS

Pizza may not be thought of as a New Mexican dish, but Turtle Mountain owner Nico Ortiz is making sure that whatever’s on his menu has a hint of NM (at least in its name). “Before the Sandias were called the Sandias, they were called the Turtle Mountains,” says Ortiz. “For our pizzas, I got a book of New Mexico place names and flipped through it. I pulled out anything I thought was interesting or scenic about New Mexico. Some other pizzas are even named after longtime employees.” The connection to not only local scenery but to Turtle Mountain’s loyal staff has proven lucrative for Ortiz—his Rio Rancho restaurant is celebrating over 24 years of success, and last year Ortiz opened a second location in Enchanted Hills.

VIBE

A Southwest version of the classic Euro family gastropub.

AWESOMENESS

Some house beers feature reduced gluten.

CRUST STYLES Regular, Gluten-Free

FUN MENU ITEMS

Jumbo Pretzel, Nambé Nachos

RESTORATION PIZZA

NORTH ABQ

VIBE

A relaxed, open floor plan with both regular and high-boy tables, plus a bar.

AWESOMENESS

Customers can purchase take-home Bosque beer.

CRUST STYLES Restoration crust, vegan cauliflower

FUN MENU ITEMS Apple Crisp Pizza

INTERESTING INGREDIENT Poblano Peppers INTERESTING INGREDIENT Red Chile Chicken

WHAT’S UNIQUE Turn your pizza into a calzone. WHAT’S UNIQUE Beer Queso

One of the first things customers notice at Restoration is the exhibition-style prep area, where pizzas are made for all to see. According to Program Operations Manager Nathan Winham, that transparency is something Restoration prides itself on. “If you go to someone’s house, the first place you go is the kitchen,” says Winham. “We wanted Restoration to feel like people are coming to hang out and see the process.” Naturally, customers mingle and converse often with the restaurant’s staff members, many of whom are disabled and employed by Restoration through a support agency (see complete story on opposite page). “Being able to see who’s making the food and who’s putting things together and interacting and having a good time is important,” says Winham, who has a background in integrating individuals with disabilities. “That’s part of the Restoration experience as well, and it was 100 percent by design.”

A PERFECT RECIPE

What started out as a casual conversation between now-Program Operations Manager Nathan Winham and Bosque Brewing CEO Gabe Jensen turned into Resto ration Pizza, where Winham can combine his passion for pizza and his professional experience working with differ ently-abled people.

One of Restoration Pizza’s most lauded attributes is its commitment to helping the community. Restoration—an offshoot of Bosque—was founded in 2019, as Winham had just moved to ABQ from Arkansas. Winham says that it was important to him to do something that would make a positive impact on his new home. As Program Operations Manager at Restoration, that’s exactly what Winham has done. “My background is in developing programs for peo ple with disabilities, so when I moved here to Albuquerque, I wondered what I would end up doing and things started to line up for me to pursue something with my background,” says Winham.

The series of events almost seems fateful, as Winham has been a long-time pizza lover. “My parents had restau rants and I’ve always been fascinated with pizza,” he says. More than one-third of the Restoration staff is different ly-abled, and Winham is proud that the company is able to give opportunities to those who may not get them oth

erwise. “I feel like the response (from the community) has been positive. Some of our kitchen staff can’t read or write, but they make pizza, salads, and desserts from pictures and symbols I’ve designed,” says Winham. “Different ly-abled people thrive in systematic positions, and the pizza business lends itself very well to that way of operating.”

With a second location in Santa Fe, it’s safe to say that Restoration’s business model is quite the success. Not only does Resto—a moniker affectionately dubbed by the community—hire walk-ins, but around 20 percent of their employees are referred from support employment agen cies. Winham says it’s unfortunate that there aren’t more businesses in the U.S. that work with this type of model, but he hopes that changes in the future.

Restoration Pizza’s inclusion of a differently-abled workforce provides opportunities and inspiration.

UNM’s 45-Year Secret Expands to Uptown

It started as three brothers from the Bronx opening up a small, by-the-slice pizza shop near UNM. Forty-five years later, Saggio’s Scratch Italian Kitchen has become a col lege—and ABQ—favorite. A pizza place isn’t usually judged to be great simply by its interesting aesthetics, but it sure does help. According to co-owner Gian Casale, Saggio’s decorations have been decades in the making. “Our decor is the result of 30 years of adding anything that seemed funky and cool to every corner of the restaurant,” says Casale. “The main goal was to curate a unique, eclectic atmosphere.” Adorned with life-sized statues of baseball players, football players, and boxers, the University-area

Saggio’s is a sight to behold. For Casale, nothing beats the giant mural inside the restaurant. “My favorite piece of decor in Saggio’s is the mural-- it’s one of the most recog nizable pieces of art in Albuquerque,” says Casale. “You can look at it for a long time and see something new that you’ve never seen before.” As for the pizza itself, Saggio’s is dough-oriented. “I think one of the most important parts of pizza is the crust and making sure the fermentation pro cess is correct to allow for complex flavors to develop,” says Casale. That approach has led to a second location, which opened in 2021 in Uptown.

VIBE An eclectic college hang-out elevated by Italian and classic Americana decor.

AWESOMENESS

Aside from being UNM’s choice pizza spot, Saggio’s caters and hosts events.

CRUST STYLES

Traditional, Basil Pesto, Chile, Rosemary Whole Wheat

FUN MENU ITEMS

WHAT’S UNIQUE

Plenty of seafood, such as calamari and mussels.

NY Cannoli, Florentine Ravioli INTERESTING INGREDIENT Breaded Eggplant

SLICE PARLOR

NOB HILL & HEIGHTS

With two ABQ locations, Slice Parlor has made a name for itself as a home for true New York-style pizza— meaning it’s famous for selling individual slices re-heated to melty goodness. Using a conveyor belt is out of the question for this pizzeria, which makes all the dough from scratch before tossing and stretching by hand daily. In addition to making pizza the old-fashioned way—which also includes whole pies with custom top pings—Slice Parlor also prides itself on serving up plenty of local beers on tap.

VIBE Casual atmosphere—plus a bar for those who want to belly up for a quick slice and a cold pint.

AWESOMENESS

All of Slice Parlor’s pizzas are baked on slate in traditional deck ovens.

INTERESTING INGREDIENT Fresh Garlic

GINO’S

NEW YORK STYLE PIZZA HEIGHTS

WHAT’S UNIQUE NY Vanilla Cream Seltzer

According to Gino’s owner Renato Venturino, a great pizza is all about keeping it in the family. “Consistency makes a good pizza,” says Venturino. “I’m the only one who makes spices for the dough and my mom makes the sauce.” Family owned and operated since 1978, Venturino took over as owner from his dad in 2012. Even though consistency is key, that doesn’t mean Venturino doesn’t like to mix things up from time to time. “When I added our extreme pizzas seven years ago, (my goal) was to try different pizzas out and let my customers decide what would stay,” says Venturino, referring to his lineup of hearty specialty pies with ingredients like artichoke hearts, seasoned chicken and baby shrimp.

VIBE

The building has been standing since at least the 1970’s, and the tables are wrapped with pictures of Italy and New York.

AWESOMENESS

Gino’s Pizza (then known as Venezia’s) was featured on “Breaking Bad” as the infamous pizza Walter White tossed onto his roof.

WHAT’S UNIQUE

Da Bronx Pizza, featuring beef brisket, ground beef, and onions.

FUN MENU ITEMS Zia Ginger Ale, House Calzone INTERESTING INGREDIENT Pulled Pork

FUN MENU ITEMS Hot hero sandwiches, Nutella pizza

CRUST STYLES Regular, Gluten-Free, Thin

SNAZZY PIZZA NAMES Mammal, Zia, Sausage Supreme

A Pioneer of Artisan Wood-Fired Pizza

For the 22 years that Joe Sommers has been running Scarpas Brick Oven Pizza, it’s rare that he misses a day. “Having someone around who’s making sure ev erything’s done right is the way to go,” says Sommers, who took over from original owner Jim Schumacher in 2000. Sommers had worked for Schumacher for nearly two decades by the time Scarpas opened up, and they had the idea for a restaurant that would offer great quality Italian food that wouldn’t break the bank. “When we were opening Scarpas, we wanted to have a fast casual kind of place,” says Sommers. The result was a cooked-from-scratch, brick-oven “artisan” pizze ria—among the first in ABQ. Quality was never some thing Sommers was going to compromise on, and he says that’s a part of the reason for Scarpa’s longevity. “I can buy cheaper cheese, tomatoes, and pancetta and save money, but that’ll put you out of business,” says Sommers. “It’s important to know early on that people pay for quality.” Aside from ingredients, Sommers is adamant that the familial structure that Scarpas has, both with the staff and customers, is key to connecting with the community. It’s also, he adds, what’s made his job so incredibly rewarding.

VIBE

AWESOMENESS

WHAT’S UNIQUE

INTERESTING INGREDIENTS

SNAZZY PIZZA NAMES Pizza the Greek, Four Seasons, Thai Chicken Pizza

Pizzas can be ordered without cheese.

FUN MENU ITEMS Red Chile Cream Pasta, Garlic Cheese Bread

Garlic Shrimp, Wild Forest Mushrooms

A bustling Italian family restaurant with rustic, old-world decor and plenty of imported wines.

It’ll take two to finish the Torta Di Mele, an oven-fired puff pastry apple tart topped with cinnamon ice cream, chocolate shavings and whipped cream.

GOODFELLAS PIZZA

NORTH ABQ

Foodies across the city flock to Goodfellas for an amazing variety of piz za, wings, calzones, salad, sandwiches and pasta. The Osuna Road pie, sauce and dough are made fresh daily, and the eatery also offers Italian desserts. You might think that running a popular pizza place means get ting less time to spend tossing dough, but owner James Hawks says it’s still the best part of the job. “My favorite part about working here and owning Goodfellas is that, while I do have all the responsibility ultimately, I can still be a 10-year-old and throw pizza dough up in the air,” he says.

VIBE

Get in, get out by ordering ahead to pick up and enjoy at home.

AWESOMENESS

There’s a different house special offered every day, with freebies like soda or garlic knots.

CRUST STYLES Classic, Gluten-free, Cauliflower

SNAZZY PIZZA NAMES

The Soprano Pizza, Frank’s Inferno

WHAT’S UNIQUE Gyro Pizza FUN MENU ITEMS

Jumbo pizza roll, baklava

OLD TOWN PIZZA PARLOR

OLD TOWN

Nilo Gonzalez was thrilled to buy Old Town Pizza Parlor in 2018 after nearly 10 years as part owner of JC’s NYPD Pizza, and he had a vision in mind right from the start: a family-friendly restaurant with video games.

“I have a family myself, and I always tell people that if I could have five minutes to sit across from my wife and know my kids are safe and give them a roll of quarters, that’s all I ask,” says Gonzalez. The Parlor also carries the charm of Old Town with its tin ceilings and thick adobe walls.

“It has a lot of uniqueness,” says Gonzalez.

VIBE

Funky and laid back, with a serene, leafy patio that shuts out the chaos.

AWESOMENESS

The pies here are made with buffalo mozzarella, which Gonzalez says you can taste with each bite.

SNAZZY PIZZA NAMES Stampede, Farmer’s Market, The Watson

INTERESTING INGREDIENTS

Vegan Pepperoni, Roasted Turkey WHAT’S UNIQUE Red Chile Oil

FUN MENU ITEMS Colossal Calzones, Root Beer Float

THE EATERY

MESA DEL SOL

Although the local WisePies pizza chain has largely transitioned to frozen retail pies (see page 97), The Eatery still carries the WisePies name and their freshmade, signature, individual-size pizzas. The concept remains popular: dough, sauce and ingredients are selected by diners, and the pies glide through a con veyor oven in just a few minutes for a quick, customized pizza. The restaurant’s location adjacent to Netflix Albuquerque Studios at Mesa del Sol is convenient for the hundreds of employees in the film and TV industry, as well as the bur geoning residential community of MDS. “It’s a beautiful area with great people,” says owner Eric Eckles. “Very diverse families, from young people getting their first homes to retired folks.”

VIBE Bright, modern interior with glass walls, plus an outdoor patio overlooking the Aperture Building’s huge, manicured lawn.

AWESOMENESS CBD coffee by the cup—popular with Californians who work at the studio.

CRUST STYLES Traditional, gluten-free INTERESTING INGREDIENT Scrambled eggs

WHAT’S UNIQUE Specialty wrap

FUN MENU ITEMS Cinnamon roll, BBQ chicken sandwich

KAKTUS BREWING CO.

BERNALILLO

When brewer Michael Waddy was brainstorming menu items with Kaktus owner Dana Koller, they were determined to create something unique. “For the pizzas, we were really just looking for something to stand out, which is where the unusual ingredients come in,” says Waddy. “Our elk sausage is really good and popular because it’s a little spicy and very hearty.” Besides elk, the brewery’s toppings include duck and rotisserie pork. And like their pizzas, Kaktus’ decor is also anything but run-ofthe-mill; you’ll often see 15-20 resident chickens roaming around the property, along with eclectic art along the walls, and funky chairs.

VIBE Hippie-ish and super eccentric hole-in-the-wall.

AWESOMENESS Chickens aren’t the only birds at Kaktus—they also have an albino peacock!

SNAZZY PIZZA NAMES

From the Roots, Quaker, It’s Morning Somewhere INTERESTING INGREDIENT Pumpkin

WHAT’S UNIQUE A breakfast pizza with potatoes, feta, leeks, and bacon.

FUN MENU ITEMS King Pretzel, Curry Wurst

SERGIO’S BAKERY & CAFE HEIGHTS

Sergio DeBari took over the family bakery from his dad in 2013, and he knew he wanted to incorporate pizza from the start. So what’s the secret to their delectable pies? DeBari says it’s all about timing. “I’ve always believed that a pizza has to be served hot,” he says. “I’m not a huge fan of takeout pizza. I like it coming hot out of the oven with stringy cheese. If people have a call-in order, we try to have the pizza out right when they’re picking it up so it’s still super fresh.” A family affair through and through, Sergio’s has been in operation for nearly 40 years.

VIBE Old-school bakery with pictures of 1950’s bread delivery vans across the walls.

AWESOMENESS Sergio’s mom still makes the meatballs for their meatball subs.

MOST POPULAR PIE

The Quad: pepperoni on top of pepperoni, with lots of green chile

INTERESTING INGREDIENT Italian prosciutto WHAT’S UNIQUE Cheese danish, cupcakes

FUN MENU ITEMS Variety of doughnuts, fruit tarts

VOODOO GIRL PIZZA & PINTS

WELLS PARK

From the time it opened in 2021, there’s been a little party to go with the pie at Voodoo Girl. In addition to pizza, nachos, wings, cocktails and craft beer, the Wells Park spot is big on entertainment. “We’ve had live music since our grand-opening, and we have all the local favorites perform,” says owner Kim Lujan. “Obviously we love music and are mu sic-centered, so we play lots of 70’s rock n roll, and to add to the vibe we like to mix New Orleans-themed decor with the Southwest charm of Albuquerque.” But don’t think pizza isn’t taken seriously here; the pillowy pies are baked in a wood-burning oven imported from Italy.

VIBE Fit for music lovers, complete with tunes and rock-n-roll decor.

AWESOMENESS

With 80 beers on tap, the draft selection is sure to include your local favorite.

SNAZZY PIZZA NAMES

New Mexico True, Belly Buster, Spicy Hawaiian Island

INTERESTING INGREDIENT Sliced garlic WHAT’S UNIQUE Extensive cocktail menu, karaoke FUN MENU ITEMS Red Chile Fries, Hibiscus Lavender Kombucha

GOLD STREET PIZZA & BREW

SOUTH VALLEY

Chile is life in ABQ, but sometimes you’re not going to want a pizza com pletely covered in it. That’s why the famous green chile stuffed crust has built a following at this South Valley spot. Chris Brito, manager and part owner of Gold Street, attributes the menu staple’s success to its subtlety. “New Mexico is the red and green chile state, so we wanted to give people that option to enjoy green chile in the crust,” says Brito. “If customers don’t want chile as a topping, the crust gives them a little hint of spice at the end of the pizza.”

VIBE A sunny, open, and relaxing space with funky upbeat music to brighten any mood.

AWESOMENESS

All of the food served at Gold Street is homemade.

CRUST STYLES

Deep Dish, Thin Crust, Cauliflower, Gluten-free, Stuffed, Green Chile Stuffed

INTERESTING INGREDIENT Chicago Beef WHAT’S UNIQUE Gold Street Nachos, Loaded Zia Fries

FUN MENU ITEMS

Fried Ravioli, Green Chile Cheese Bites

HAWT PIZZA CO.

OLD TOWN

According to owner Felicia Meyer, the pies from this Sawmill Market pizzeria come together through a delicate process, like works of art. “Making Italian-style pizza is very much a craft because it uses a 100 percent wood-fired oven, that means no gas backup,” says Meyer. “Our pizza cooks have to work (the oven) like a harp. It’s a beautiful piece of machinery but it’s not something people can (easily learn).” All that effort is totally worth it, because when HAWT’s crispy pizza hits your tongue, the neo-Neapolitan pie is like something you’d find on a be loved Brooklyn corner. “It’s very rewarding to put a pizza in the oven and watch it turn into this delectable piece of charred goodness,” says Meyer.

VIBE Counter service with the hipness of NYC

AWESOMENESS

All eyes are drawn to the red porcelain tile wood-fire oven

SNAZZY PIZZA

NAMES Bee Sting, Day Drinker, Brooklyn Basement,

INTERESTING INGREDIENT Mike’s Hot Honey

WHAT’S UNIQUE Ask to fire your pizza light if you prefer the edges of your crust to be free of char.

FUN MENU ITEMS

Hibiscus Iced Tea Latte, Basil Mint Iced Tea

Old-World Artisan Pizza With Albuquerque Roots

It’s been 30 years since Il Vicino’s premiere location opened in Nob Hill, and the gourmet, wood-fired pizzas are just a fac et of the restaurant’s impressive repertoire. Locations now number seven across Colorado, Kansas, and New Mexico, but founding partner and chef Tom White has made sure to keep the menu consistent with the Italian fare he had once tried while on sabbatical in Italy. Il Vicino is an anomaly, as it boasts the high-end feel and ingredients that you might find on the Italian Riviera, but at a fraction of the price. Fa vorites at the ABQ staple include the pepperoni and sau sage-topped Salsiccia, and the Tartufo, a creamy truffle pizza. At the Westside location, manager Ben Hensley explains the humble origins of the restaurant’s famed root beer. “We ac tually started brewing our homemade root beer in the base ment of our Nob Hill location, and it expanded from there into a full-blown taproom called Canteen Brewing,” says Hensley. The taproom, which is impressive on its own, is the cherry on top of Il Vicino’s consistent success. “The root beer is very popular and it’s different from what you’d find in a regular can because of the extracts we use in-house.” Locals have also had a long love affair with Ill Vicino’s red chile oil, which is at every table and provides a New Mexico-style kick.

VIBE

AWESOMENESS

SNAZZY PIZZA NAMES Motorino, Rustica, Angeli

WHAT’S UNIQUE When building your own pizza, pick from four different bases.

FUN MENU ITEMS Tiramisu, Cavatappi con Carne

INTERESTING INGREDIENT Balsamic Onions

A casual upscale eatery transports you straight to Portofino.

Il Vicino is active in the community, often working with neighbors to set up fundraisers for local organizations.

AMADEO’S PIZZA

3 LOCATIONS

An ABQ fixture since 1987, this local chain now has three locations, including one across the street from Sandia Prep, which is a favorite after-school spot—arcade games like Donkey Kong and an 85-inch tele vision are just a few special offerings here. There’s also an exhibition window into the kitchen where you can watch your dough get stretched and tossed by Amadeo’s expert staff before it gets placed into the con veyor oven. And pizza is only part of the menu, which has numerous Italian favorites, like spaghetti and meatballs, and stromboli.

VIBE Very casual with counter service, but mostly takeout.

AWESOMENESS

A huge slice with a topping will run you only $3.50.

CRUST STYLES Hand-Tossed, Thin, Deep Dish INTERESTING INGREDIENT Artichoke WHAT’S UNIQUE Ask for an extra-crispy crust, they’ll add 60 seconds to the bake time of your pie.

FUN MENU ITEMS

Pepperoni Rolls, Cannolis

RUMOR PIZZA

DOWNTOWN

In just over a year of operating, Rumor Pizza has created a loyal following of fans who yearn for artisan pizza in an intimate setting. The Old Town shop is only open Thursday through Sunday, and much like some of the popular BBQ spots in Texas, they close for the day as soon as they sell out of pizza. The pies here come only in an 18-inch size, but slices are sold for walk-in customers (as opposed to takeout and delivery orders).

VIBE Ordering online is your best bet for securing these fast-going pies, but if you walk in, you’re greeted by an entrance that looks more like a home.

AWESOMENESS

In addition to mozzarella, Rumor adds rich Parmigiano Reggiano cheese to their pies.

SNAZZY PIZZA NAMES Pancetta Rosemary Special, Herbie, Sausage and Sage INTERESTING INGREDIENT Burrata as a topping WHAT’S UNIQUE Partanna Chile Oil

FUN MENU ITEMS Bottles of Mexican Coca-Cola

The Key to Success? Make Pizza Loved by All.

Any restaurateur will tell you it takes hard work, luck and talent to keep the doors open past a couple of years. So how has Dion’s been able to build an Albuquerque (and beyond) pizza empire for the past 40+ years? “One of our secrets is having a menu that’s small enough to keep ev erything fresh and handmade and, at the same time, big enough to have something for everyone,” says Dion’s CEO Mark Herman. And by “everyone,” that means kids, too. Some locations have step stools so kiddos can peer into the exhibition kitchen, or order from the counter. The com pany even offers kid tours to teach food safety and team work. And they’re proud of the fact that many employees are under the age of 18 (in fact, many ABQ adults will tell you Dion’s hired them for their first job). Herman himself

started at the company shortly after high school—and 26 years later became CEO. He says the Dion’s approach ap peals to all ages. “Wholesome ingredients with simple fla vors appeal to kids and adults alike,” says Herman. “We’ve always put a premium on great food.” The offerings—pizza, salad, subs, desserts—have resulted in expansion to 28 locations in three states. Oh, and a fanatic following for the Dion’s Ranch Dressing, which is so popular that a 2017 shortage became a headline story on ABQ newscasts for a couple of days. The company’s founders “perfected the Dion’s Ranch in the mid-1980s to the point where all of the employees were hooked on dipping their pizza in it,” says Herman. “That’s how the cult following started.”

VIBE

Always bustling with families, sports teams, small parties and groups.

AWESOMENESS

Dion’s opened as a Greek restaurant in 1978, but decided to make pizza in an oven left behind by the previous owner—and the rest is history.

CRUST STYLES

Dion’s offers one crust

FUN MENU ITEMS Chicken Pecan Salad (with choice of 9 dressings)

WHAT’S UNIQUE

You can take home a pizza kit and make your own

INTERESTING INGREDIENTS

Pine Nuts, Anchovies

shopping guide

TINY DANCER IN MY HAND

Anna Bridge began formal dance training at the age of seven in her hometown of Los Alamos, and now directs the New Mexico Ballet Company as the organization gears up for its 50th anniversary. (p. 128)

PERSONALITY P. 124 | BEHIND THE SCENES P. 128

STORIES BEHIND INDIVIDUALS WHO MAKE ALBUQUERQUE GREAT

PHOTO BY DON JAMES/ATM

Science is Fun 101

A lifelong propensity for curiosity and learning led Melissa Ober to launch “Science Girl Lab,” a hands-on educational exhibit that brings her as much fun as the kids in the audience.

ometimes, all it takes is something simple to capture the imagination. Such was the case for a young Melissa Ober, who was looking on disinterestedly in the family kitchen when her mom dropped a grape into a container of water.

“She doesn’t even remember it. She was teaching us about molecules,” Ober says. “She started adding salt. The more salt she added, the slower the grape would sink. Eventually the grape floated in the water. This sparked my interest. So simple. But to me, it was like, ‘There’s something more to this world.’”

Today, Ober runs Science Girl’s Lab, which provides science shows, hands-on activities, performances, and experienc es that promote the excitement, wonder, and importance of science to audiences of teachers, students and their families.

To say that Science Girl’s Lab was born in that very moment in the Ober kitchen would probably be an oversimplification. Ober was homeschooled by her parents, a biochemical engineer and a mechani cal engineer, up until college, so it only made sense that her natural interest in the STEM (science, technology, engineering and mathematics) areas of academia was fostered and encouraged. Regular view ings of MythBusters with her dad didn’t

hurt, either.

“It was a huge influence on me growing up,” she says of the show. “I watched those over and over and saw what I was learning in science translated. I saw stuff like the scientific method was being applied in the MythBusters show and thought it was so cool.”

Ober had a wide array of interests in her formative years, ranging from pediat ric medicine to pottery to cake decorat ing, but ultimately she kept going back to science. By the time she was a high school senior — she supplemented her parents’ teaching with homeschool classes at Ex plora — Ober was encouraged to do a se nior project that reflected what she might

want to pursue as a career. Her choice was inspired by an encounter with Steve Spangler at a conference when she was 13. Spangler’s work in the science industry has led to numerous appearances on the “Ellen Show” as well as a whole product line inspired by his performances. Again, it was a simple experiment he did that made a lasting impression.

“He did this very simple activity on stage, but he made people laugh and he made people very interested and en gaged,” Ober says. “I walked away in spired, excited, wanting to know more and then it clicked: That’s what I want to do for a living. I want to create that feeling in people.”

The first step toward achieving that goal was the senior project. Ober already had a grasp on what it might take to become a science performer. Scientific knowledge and the ability to teach were essential, to be sure, but in Ober’s preferred field, the ability to put on a show was just as important. That wouldn’t be an issue, as Ober’s love of performing was evidenced

by her participation in theater and speech competitions growing up.

Still, Ober could not have imagined that the project, entitled “Science Girl in Dr. Von Heister’s Hijinks” would serve as a catalyst for the launch of her business at 17 years old. It was only supposed to be temporary at best.

“I spent 300 hours and I built the sci ence show, the story line, the sets, the props, the everything. I performed for three weeks. That’s all I expected it to be,” Ober says. “I was going to do three week ends of performances, but the reaction was phenomenal. People latched on to it in a way we didn’t expect. I was like, ‘We can do something with this.’ I quit my job at Explora and I decided to go to college and do Science Girl’s Lab, and that was six and a half years ago.”

Ober started Science Girl’s Lab ful ly aware of the risks involved. Over the years, the amount of available work has fluctuated. She tries to secure at least two engagements per month, which can be birthday parties or other events. It’s rare that two gigs are ever alike. A favorite

experiment for virtually any appearance is called “smoke rings,” a demonstration that involves fog machine fog, trash cans and a shower curtain. “You put some fog machine fog in a trash can that has a hole at the bottom and you put a shower cur tain over the top and you pop the top and smoke comes out of the little ring at the bottom and creates these really cool rings that go throughout the audience,” she says. “They always create wows.”

More consistent work includes the New Mexico State Fair, where she recently did 44 shows in 11 days, and appearanc es at Albuquerque Isotopes home games. Those, of course, are only seasonal. “We all knew it’s a great dream,” Ober says. “It’s something to go toward, but can you put food on the table? Do you want to be a starving performer, because that’s the life that typically happens. Sometimes you have to check reality.”

Nonetheless, Ober soldiered onward, juggling Science Girl’s Lab with her stud ies at the University of New Mexico, where she graduated in May with her Mas ter’s in Business Administration. Life can

Lindo Mexico

change quickly, and for Ober, her path al tered while in line at Boba Tea Company in Coronado Mall. It was there she met her future husband, James Alderete. They had coffee shortly thereafter, and the rest is history. Melissa Ober officially became Melissa Alderete in October. James isn’t scientifically inclined, but he has taken a great interest in his wife’s work.

“He loves to partner with people and support people and he loves support ing me in my endeavors,” Ober says. “If he was a super science person, I feel like my personality would be competing with him. To him, it’s a whole new world.”

With marriage comes a shift in prior ities. Science Girl’s Lab isn’t going away, but Ober does plan to scale back some of her availability going forward. Now, her business can be a supplement — not a primary source of income — for her bur geoning family. Eventually, Ober wants to have kids — they will be homeschooled as she was — and perhaps, they’ll even tually help her with her performances.

TRISTEN CRITCHFIELD

The Dance of Life

New Mexico Ballet Company and school director Anna Bridge are experiencing record growth (100 dancers in this year’s The Nutcracker!) and a renewed interest in ABQ ballet.

DON JAMES/ATM

Dance at its highest level can sometimes be difficult to classify. Is it art or sport?

The most reasonable answer, according to Anna Bridge, lies some where in the middle.

“To me, it’s a physical art form,” says Bridge, who serves as school director, artistic director, and instructor at the New Mexico School of Ballet. “The athleticism of professional dancers is just insane. The elite level of physical demands and the technique and the skill and the coordination and everything that a dancer has to have physically, is incredible. It takes years and years of training to develop that.

“But obviously there’s the artistry on top of it, too. It’s a visual art form and a performing art form. The musicality and your personality and everything as a dancer and as an artist is so important.”

It’s a life that Bridge knows well. She began dancing at age seven, taking class es at Dance Arts Los Alamos and New Mexico Dance Theater, where she learned valuable lessons under the guidance of mentor Susan Baker-Dillingham.

“She was the one who created opportu nities and instilled a professional, pre-pro fessional performance aspect in addition

to just training, taking classes and honing your technique as a dancer,” Bridge says. “As a kid growing up, I got to perform a lot in a lot of different types of ballets. A lot of the things I performed (in) as a kid, I think most professionals don’t get to do that diverse of a rep unless you’re jump ing around to a lot of different compa nies. That really kind of set my course and when I was getting ready to graduate from high school, I knew that I wanted to stay and do something in the arts.”

Bridge majored in ballet and modern dance and minored in arts administra

tion at Texas Christian University before working in Denver for approximately six years as a dancer, teacher and choreogra pher. There, she maintained a demanding schedule that included consistent 12hour days and commutes to multiple stu dios throughout the city. She also met her future husband, a professor at the Uni versity of New Mexico, and that laid the foundation for an eventual return to the Land of Enchantment. Once she was back in Albuquerque, Bridge re-connected with a former instructor over coffee, and she was encouraged to check out NMBC.

“I’m now her boss, which is funny,” Bridge says. “Within the dance world it’s always connections and who you know. And the dance world is very small.”

Since her arrival in 2018, Bridge has gradually accumulated more responsi bility at NMBC. Currently, Bridge must divide her time between teaching four days a week, administrative tasks and per formance rehearsals. Versatility is an asset if one fancies a career in the arts, Bridge

says, and it’s something she prepared for with a diverse course load as a student.

“I knew I wanted to dance, I liked per forming, I was interested in learning to teach and choreograph,” she says. “As a dance artist these days, … to have a viable career within the arts, you have to wear many hats and have lots of different skills. That definitely came in handy for me.”

Bridge was already school director when COVID-19 hit, and she had to help navigate NMBC through the difficulties that accompanied the pandemic. That meant that in addition to creating the class schedules, hiring and managing the instructors, communicating with all the students and families, dealing with level placement and handling tuition and fees, she also needed to keep morale at a rea sonable level during a difficult time.

“Since we didn’t have any performanc es on the books, I kept our professional dancers in online streaming classes and organized some things for them to keep them motivated and working as best as possible — just kind of took on that lead ership role a little bit,” Bridge says. “We ended up doing a film project with the company.”

Just prior to the pandemic, Bridge di rected a performance of “Alice in Wonder land,” which eventually led to her being offered the position of artistic director on a full-time basis. Now she also oversees the NMBC’s long standing production of “The Nutcracker,” as a well as a spring

performance, the focus of which has not yet been revealed. It will coincide with a significant milestone, as the company is celebrating its 50th anniversary.

“In organizing (The Nutcracker), I run auditions, I do the casting, I recho reographed or restaged some things last year that will be repeated this year. Some choreography is existing from previous directors, and we make little tweaks ev ery year,” Bridge says. “Nutcracker is very standard for us.

“I can’t divulge yet what the works will be for our spring show, but … I have a lot of say along with the other administra tors within the company as far as what we want to showcase and celebrate.”

Currently, NMBC has more than 200 students enrolled — and that includes 16 professional contract dancers. Students range from three-years-old to adults and possess various levels of skill. Some at tend as few as one class per week, while others might be in the studio eight to ten hours on a weekly basis.

While NMBC features its fair share of dancers who are on the professional track as Bridge herself once was, those who have never danced — or perhaps have been on a lengthy hiatus — are always welcome.

“We also offer beginning ballet class es for teens who never danced as a kid or adults who never stepped inside a ballet studio or maybe they danced as kids and

have taken 30 years off and want to get back into it for fitness, coordination or be cause they enjoy it,” Bridge says. “I think dance is for everybody. It’s never too late to start learning something new. It’s not about being the best. I think the benefits of dance, music and physical fitness are the right thing for a lot of people.”

At the highest levels, competition is fierce. However, Bridge would like to distance NMBC away from the sensa tionalized version that can sometimes be depicted in Hollywood. More important ly, she wants to encourage dancers to be vocal when it comes to managing their health and injury prevention. Longevity is rare in professional dancing (Bridge says most stop performing by their 30s), and oftentimes dancers will push through pain to their own detriment.

“One of the things we try to look out for is letting dancers or encouraging dancers to have a voice and to advocate for their own bodies and health, especially when it comes to injuries and injury prevention,” Bridge says. “There’s definitely a culture of staying silent through your pain because you don’t want somebody else to take your performance spot. If you are injured, that means you are out and that means all of the hard work and hours you’ve put into rehearsal just disappear in a moment. And you don’t get to perform and some body else gets that spot. That has led to a lot of dancers working through pain and performing through pain, making injuries worse or potentially pushing through an injury that is life-changing after that.”

NMBC has experienced significant growth recently. The company moved to a new building (6207 Pan American Free way NE) in January, which includes four studios. It’s an upgrade from the previous location, which NMBC shared with oth er dance groups. With a growing student and performance base — The Nutcrack er is up to over 100 performers this year from 65 in 2021 — the company now can hold classes every single day.

“We have more students now than we did before the pandemic hit, so that’s been really awesome to see that growth over the last couple years,” Bridge says. “NMBC is growing and looking forward to some bigger and better things. The company has been around for 50 years through many different directors. We’re hoping this season to set the tone and hoping for another 50 years.”

—TRISTEN CRITCHFIELD

CULTURE

MELTING TOGETHER

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

PHOTO BY DON JAMES/ATM

Linda Boyes’ future husband introduced her to a niche art form, which led to her taking classes and instruction from nationally known masters. Today she’s an expert instructor and creator of colorful fused glass. (p. 132)

FOR THE LOVE OF GLASS

A deep passion for a specialty art form began with a token of affection.

hen Linda and John Boyes were dating about 15 years ago, he gave her a bowl made of fused glass. And she fell headover-heels in love—with fused glass. Of course, Linda also fell for John, but her initial thoughts were centered on that glass. “I thought, I have to learn to do that!” she says.

Linda took classes at the University of New Mexico and attended workshops with nationally known glass masters. Ex ecuting the newly learned techniques fed her obsession. “I love the challenge of a new idea that I turn into glass,” she says. “Everything else just melts away and you’re totally focused on this thing you’re making. It’s total therapy.”

WWithin a few years, she and John mar ried and she retired from a 35-year career in nursing. She set up a studio in the 1 ½-car garage of their Los Ranchos home. “And he saw what was happening,” she recalls with a smile. “I said, ‘I need a kiln, I need to order more glass.’ And he said, ‘Oh my, what have I done?’”

Actually, John was also an artist, mak ing monoprints by applying ink on Plexi glass and rolling that onto paper. He fell in love with fused glass before introducing it to Linda.

Eventually, they went to shows and participated in studio tours together. They were regulars for several years at the New Mexico Arts and Crafts Fair. Linda’s glass pieces were also in galleries, including one in Creede, Colorado, and the Weems Gal lery in Albuquerque.

Linda continued taking classes with influential artists like Patty Gray, Janine

Stillman, Lisa Vogt and Alyssa Phiel, but she hadn’t thought of teaching until she got requests from people who saw her work at shows. Demand grew until one day she found herself holding classes yearround.

By this time, she and John were living in the North Valley where they remodeled a four-car garage behind their house as a studio and gallery.

Today, the space is filled with work tables and equipment, as well as glass sculptures, wall art, food-safe bowls and platters, table art and even sinks. Designs include everything from whimsical kiss ing iguanas to contemporary geometric patterns and “waves” that look like big ripples of water cascading down a wall. The garden outside also features her “lollipops” of fused glass mounted on posts. “The lollipops are especially beau tiful in the winter when everything else is

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

PHOTOS BY DON JAMES/ATM

brown,” John says.

On a recent visit, Linda was wrapping up a two-day class for a group of begin ners. One newbie created a piece that looked like a peacock’s feather. Another did a patchwork of tiny glass squares cut by hand. While Linda answered students’ questions, John continued the tour, show ing off kilns, molds, and glass ranging in size from sheets to minuscule fragments.

Linda teaches basic and advanced class es, explaining and demonstrating the skills, and always emphasizing safety. “But then I tell them, ‘Let your mind expand and do what you want – you don’t have to follow convention,’ so they do! It’s amaz ing,” she says. “It’s so fun for me to see the students just reach outside their comfort zones and do something creative. I love that!”

Linda hosts open studios for people who have taken her classes and want to continue working under her supervision. She also holds a one-day holiday class in November for parents and their kids to make ornaments and small gifts. This year, holiday classes will be November 12 and

13.

After her students finish their work, Linda fuses it in a kiln. The firing process requires programming the kiln in stages to gradually increase and decrease the tem perature for various time periods. Each firing takes 14 to 30 hours, and Linda may repeat it several times to add texture or in terest to the piece.

“The technical side of it I really enjoy, but it was a challenge for a few years,” she says. “What I loved about nursing was the technical side and the patient care. Now I’m doing something technical, and teach ing is kind of the people side.”

The pandemic had a huge impact on Linda’s work as galleries closed, shows and workshops were canceled, and she cut back on teaching. But she continued to work intensely on her own glass proj ects. She particularly enjoyed using the complicated on-edge technique, which involves cutting thin strips of sheet glass and assembling them on edge rather than laid flat. These strips may remain as straight lines in the finished work, or they may be “combed” or “raked” while

the glass is molten to achieve interesting patterns.

Linda has continued teaching, while staying vigilant about health and safe ty through the pandemic. Although her work is not in galleries at this time, art shows and tours have picked up again. And Linda has stayed busy with commis sions and sales to new customers who find her website, as well as those who collect her work.

She recalls a couple who frequently came to shows to buy her work until they moved out of state. They continued re ceiving Linda’s emails and, recently, when they saw she was participating in a studio tour around the time of their wedding an niversary, they decided to return to Albu querque to buy a piece of her glass as a gift for each other.

“There are people you see over and over who become part of your life,” Linda says.

“The people I’ve met, the artists who’ve become friends, the students I’ve taught who got so excited about what they made – that’s the best part about glass!” LISA OCKER

FEMININITY CAN BE BAD TO THE BONE

Named Albuquerque’s sixth poet laureate in June, acclaimed poet and performer Anna C. Martinez shares detailed and deep-rooted stories through her debut collection of published poems, Pura Puta. Filled with poetry highlighting women and how they fit into society, the anthology is an intimate poetic memoir about reclamation of power, spirituality, and sexuality. Martinez is passionate about finding ways to empower the female spirit while touching on hard to hear realities of life as a woman, which has opened the door for Martinez herself to do some introspection. A celebrated civil rights attorney, the Española native says that while these two professions seem disconnected, they are both tied together by making a positive impact on those whose voices aren’t often heard.

ATM: How did you start writing poetry?

ANNA C. MARTINEZ: When I was younger I used to write as a way to pro cess trauma, and that would sometimes come out as poetry, but by the time I got to UNM and I was introduced to the po etry community there, I knew that’s what I wanted to do with my written works, which then became poetry.

ATM: What helps a poet find their innermost truths?

AM: You have to come at it from where your heart is.

ATM: How did growing up in Española shape your perspective on life?

AM: It’s a place that’s rich in history and mythology and spirits, both nature spirits and human spirits. There is a very intri cate balance of dark and light there.

ATM: How did the book come togeth er?

AM: They were originally poems that lived in separate notebooks, but when I finally got the poems lined up where they all seemed to just blend right in beautifully, then is when I saw the real message and the real theme and pain of (the book).

ATM: The title is striking. Tell us how it came about.

PURA PUTA

By Anna C. Martinez Casa Urraca Press

AM: ‘Pura’ means pure, but it can also mean ‘nothing but.’ ‘Puta’ is a whore, so you can look at it as a play on the virgin whore dichotomy. Also, the ‘r’ and ‘t’ are the only letters that separate those two things, the whore and the virgin.

ATM: What’s the most gratifying thing about sharing your work at po etry slam events?

AM: For me, the best thing is when I have a woman walk up to me and say, ‘Oh my god, I have never heard a woman speak like that before.’ That’s what it’s all about.

ATM: Your poems in Pura Puta are au tobiographical, but many women can surely relate. What advice would you give to those dealing with trauma?

AM: You have to grapple it from where your strengths are, from where your expe rience lies. For me that’s always been read ing and writing and understanding that I wasn’t alone.

ATM: Poetry is inherently personal, and Pura Puta showcases that so beautifully. How did you approach such graphic and visceral topics in this collection?

AM: The poems come to me, and some times it doesn’t feel like I’m writing them,

it feels like I channel them. I get an idea and plant seeds and so they kind of flow through the sound as I’m speaking them (into existence). Those come out that way because that’s how they need to come out.

ATM: What was the significance of writing the first poem in Pura Puta in spanglish?

AM: There’s (definitely) a reason for that. One of my biggest shames as a daugh ter and as a mother is that I don’t speak Spanish well, and by the time they tried to make me do it, I was already very flu ent in English. My kids also say that it’s the one thing that they regret that I didn’t give them.

ATM: After finishing Pura Puta, did you have any reflections or changed attitudes?

AM: I’m not saying trauma is beauti ful, but it’s beautiful to find a way out of the trap of the pain of (trauma), and if it comes out as art, then you have to consid er that poem beautiful. ET

MYSTERIES OF NATIVE HISTORY

Through extensive research and study, recognized ethnohistorian Ray John de Aragon pulls back the veil on known and unknown tales that have permeated Native legends for centuries in his new book, New Mexico Native American Lore. Aragon’s no stranger to the culture—in his time as a student at the University of Albuquerque, he was often outspoken on Native American and Chicano rights. Inspired by his parents’ stories of his own Native ancestry that were passed down for generations, Aragon is committed to sharing all sides of history, not just the victor’s.

ATM: What role has Native American lore played in your life?

RAY JOHN DE ARAGON: My expe riences growing up in northern New Mexico included stories related to me by my mother, María Cleofas Sánchez de Aragón. She talked about the traditions passed down to her, of some of our male ancestors trading with the Comanche In dians. My father, Maximo de Aragón, as a traveling salesman, procured Navajo blan kets, and clay pots they both cherished. They both shared traditional facts and knowledge they passed down to me.

ATM: You once spent time as an am ateur archaeologist, looking at Span ish and Colonial artifacts. Do you find that that experience inspired you to look beyond the surface of history?

RJDA: When one sees, touches, and feels historical objects produced by past, or an cient peoples, they bring you much closer to the lives of those that made them. It is like digging into the dirt and uncovering a much deeper understanding of the hu man experience.

ATM: What’s unique about New Mexico in your analysis of how the lore of Native Americans developed, versus places like Colorado or Arizona?

RJDA: People forget there were no actual borders in the past. In fact, New Mexico Territory had a vast undefined area that took in Arizona, Nevada, parts of Colora do, Texas, California, and even went up to Utah at one time, and other present states.

NEW MEXICO NATIVE AMERICAN LORE: SKINWALKERS, KACHINAS, SPIRITS AND DARK OMENS

By Ray John de Aragon

History Press

Indians were Spanish citizens to be pro tected by the governor in Santa Fe, and the Spanish military.

ATM: An image included in the book, Indian Scalp Dance, from 1875’s Kit Carson’s Life and Adventures, is extremely interesting---how important is the art of Native Americans in the overall context of generational story telling?

RJDA: Native American arts, including dance, and performing, plus literary is ex tremely important to New Mexico and the rest of the United States. It is important to document the history, traditions, and cul ture of people for future generations from the perspective of the people who live it and not from the view or misconception of the outsiders looking in.

ATM: There are quotes from Native American figures at the start of each chapter that brings in some first-per son perspectives. How did you choose which quotes and figures to include?

RJDA: I selected Native American lead ers that are very highly respected and re garded by their respective tribes; in some cases, also admired by other tribes. They made actual statements that impacted and still impact indigenous history in this country. I was personally stunned by their marvelous words which were transcribed

from their original languages.

ATM: What do you love about being able to research and learn about past peoples that lived here in New Mexico?

RJDA: I love learning more! Much more about my Latino history that has so vastly impacted the history of the United States and is so little regarded, or acknowledged, especially coming from New Mexico.

ATM: Is there a story or event in the book that fascinates you the most?

RJDA: Everything fascinates me, espe cially about distorted truths, fabrications, misinformation, and outright lies that have been written by others concerning indigenous history.

ATM: Where do you want to go from here as far as research and writing about ethnohistory?

RJDA: I hope that by telling the impor tance of all histories, especially my own in Nuevo Mexico, and the indigenous, we will all be respected and finally acknowl edged! We all have so much to give to the ongoing history of our great country! By revealing and knowing the past, this will help us in the present, and better prepare us for the future. Martin Luther King, Jr. stated, “We are not makers of history. We are made by history.”

A FIRST RELEASE AND A SECOND

SONICALLY SOUND

The sound system in his parents’ car put singer/ songwriter/guitarist Riley Ross Walker on the road to a rock and roll career. As a kid in the backseat, the Knox ville, TN native absorbed the prodigious amounts of music his parents played— Weezer, Cake, Steely Dan, Nirvana, Led Zeppelin, Pink Floyd, and more. Now, at age 22, he is releasing his debut album, Vividly Auditory, produced by John Wall in Albuquerque. One single, “Unbiased Answer,” was nominated for a New Mexi co Music Award this year.

Walker put things in gear at age 13, when he started guitar lessons with Serg Sanchez of the Miami-based band Atom Smash. A couple of years later, he attend ed School of Rock, where he worked on vocals and the art of performance, and along the way, he began writing songs.

In 2014, he and his parents took a Wee zer cruise, where he was introduced to a number of “obscure bands,” he says, such as Caveman, which includes Brooklyn guitarist and luthier Jimmy Carbonetti. “Later that year, we visited New York City. I’ve been there twice, and I’ve been up to Jimmy’s guitar shop twice,” says Walker. On his graduation from high school in 2018, his parents presented him with a one-of-a-kind Carbonetti guitar, whose highly colorful body inspired the phrase “vividly auditory.”

Moving to Albuquerque with his fam ily after high school, Walker found his way into the band Sonyk Vortex and met producer John Wall. He recorded two sin gles with Wall in 2019, both nominated for New Mexico Music Awards. “It was the first time I had ever been in a studio. It was a really profound experience,” says Walker, who felt a strong chemistry with Wall. Then, in 2020, the pandemic and some difficult personal times put music in neutral. “I didn’t really take a break from music,” he says. “I was still writing lyrics, but I wasn’t playing any gigs.”

By September 2021, Walker had a clutch of new songs in hand, and at the

urging of his mom—fan #1—he contact ed Wall to share the new tunes. “John was like, ‘I like the lyrics. I like what you’ve got going on,’ ” Walker says. Walker’s highly literate lyrics have a poetic feel and struc ture, and they address some of the criti cal issues of the day, as well as personal themes, in vivid metaphor and with a rich vocabulary. What’s more, he can turn a cliché on its head: “Bury the hatchet for the future when you need it.”

“I guess I’ve always been into cool vo

cabulary because my dad had a cool vo cabulary,” he says. “I just like spicing it up like that. I don’t like spoon-fed, low est-common-denominator words.” Me lodically, his phrasing pushes and pulls against the lyrics in a distinctive way.

So Walker went back into the studio and, in the last year, recorded an album’s worth of material. Royce Platero plays bass and drums on most of the tracks, with Scott Wilson (drums) and Sophie Spalding (bass) appearing on a couple of

PHOTO BY DON JAMES/ATM

Riley Ross Walker is all smiles with his unique Carbonetti color-blocked guitar.

others and Claudio Toulousse (sitar) on another. Over that same period, he’s been literally covering his bedroom wall with lyrics for his next album.

The 12-song album is now available across the usual streaming services, and the release party is tentatively scheduled for November 4 at Lizard Tail Industrial. You can reach Walker at 865-255-5678 or rrwalker313@gmail.com, and he’s on Ins tagram at say_it_aint_Riley.

SECOND TIME’S A CHARM

Singer/songwriter/actor JJ Jones, a native of Southside Chicago, went to church ev ery Sunday. “The choirs in the churches in Southside Chicago were unbelievable,” he says. “It was like a concert.” One Sunday, the young boy felt a special energy and an ticipation in the congregation, and when someone was called up front to sing, the place erupted. “Her voice was so rich and full,” Jones remembers. “They said, ‘Thank you, Miss Mahalia Jackson.’ I said,

‘I want to do that.’” Not long after, Jones and his siblings finagled a chance to sing a song in church one Sunday. The positive response they got set Jones on a musical path, which has reached a new milestone with the release of his album Back for More Mr. Jones?

The family moved to San Diego, where Jones found himself a guitar with two strings and proceeded to teach himself how to play bass lines along with songs on the radio. One day, his mother heard him picking out the lines to Roger Miller’s “King of the Road” and recognized that he had a gift for music. That led to a bus trip to the mall, where she got him an electric bass and a small amp. “I went home, and I played that thing, and I went to sleep on it,” he says. “She said she had to take it off my chest.” Jones soon got a band togeth er and started getting paid. “I said, “Why they giving me money?’ I was doing it for the girls,” he says with a laugh. By the time he was 16, he had a 13-piece band playing regular gigs.

After high school, Jones went into the service for six years, but he continued

to perform in various groups and write songs in the style of old-school R&B and soul. Once discharged, to honor his pledge to his mother to get a college de gree, he moved to New Mexico to attend UNM and then Highlands. But with enough credits for two master’s, he left school to answer the call of the stage. In 2011, he tagged along with a friend to a casting call and found himself employed as an actor. Since then, he’s been involved with more than 35 full-length feature films and as many TV productions, and he’s also found his way into writing plays and screenplays.

Meanwhile, he was playing country music with his band Silver Spurs, and he formed another band, Blue Diamond Soul, to perform his original material.

Four or five years ago, Jones got togeth er with a friend to record some of that material. They got the tracks down, but the DIY project sounded less than pro fessional. Jones knew he needed help to do the songs justice. He’d met producer Mark Padilla at his music store, Lesmen’s, and Padilla agreed to work on the songs with him and also collaborated with him on writing another tune. Padilla’s arrange ments and musical input significantly ele vated the quality of the songs, and his pro duction expertise delivered a top-drawer recording. “He seems to never sleep. He works in the studio at night all the time, so he comes up with— He’ll say, ‘You know that song that you showed me? OK, here it is.’ And it’s the same song, but it’s just better,” says Jones.

Back for More Mr. Jones?, which is available on the usual streaming ser vices, puts Jones’ rich, expressive voice and impressive range front and center on 12 songs rooted in the tradition of Sam Cooke, Wilson Pickett, Otis Redding, Marvin Gaye, Luther Vandross, and Sly Stone. With the album’s release, Jones is thinking he’d like to play out more often, and an old-school R&B show that he did at the Lobo Theater with Kevin Pollock a few months ago only sharpened that de sire.

You can reach him at 505-316-9351 or soultaken71@gmail.com.

Be sure to check out Musically Speaking Mel’s online music journal, at www.melminter.com.

If you’d like to share something with “¡tiempo!” readers, e-mail tiempo@abqthemag.com.

PHOTO BY RYAN FLANAGAN/ATM

A transplant from Chicago, JJ Jones has found success and happiness through his long-standing musical career.

DISH

A NEW COURSE

PHOTO BY DON JAMES/ATM

Joe’s Pasta House has a long-standing reputation as a Rio Rancho icon of comfort food and family gatherings. The Italian restaurant’s new owner looks to extend that years-long tradition. (p. 140)

Eats

Meet the new Joe’s Pasta House — same as the old Joe’s Pasta House, with one notable excep tion.

In September, the popular Italian restaurant located in Rio Rancho assumed new ownership under Nadeem Shariff, who runs the establishment with his fam ily. The change at the top marked the end of an era, with original founders Joe and Kassie Guzzardi stepping aside after more than 20 years overseeing a business that originally began as Pasta Cafe in 1999 (it became Joe’s Pasta House in 2000).

“I think they were just ready to pass it on to someone else. It took them a long

time to find the right people,” says Shariff, who lives in Seattle but makes frequent trips to the Duke City to check on the restaurant. “Luckily for us, we were those people.”

Owning a restaurant has been a lifelong dream for Shariff and his family, who have worked in management and various oth er capacities in the industry — primarily on the East Coast — for more than 30 years. Shariff’s father, who once lived in Rio Rancho and works as a consultant for numerous restaurants all over the coun try, discovered Joe’s Pasta House during his time in New Mexico. It didn’t take long for it to become a hit with the rest

of the family. So while the names of the owners may have changed, Shariff wants to emphasize that the same Joe’s quality that diners have grown to love will remain the same.

“What I love about it is, one, it’s Italian food in the desert. I grew up on the East Coast, Rhode Island, where Italian food is in every restaurant. Right off the bat, it’s Italian, we love Italian food. I’ve just grown up around it,” Shariff says.

“The second thing is, Joe’s Pasta House is kind of like this sit-down, cozy family dining. You can bring your kids, you can bring mom and dad, you can bring grand pa. Sit down and just have a total, home-y

BY DON JAMES/ATM

The torch is being passed at Rio Rancho's touchstone eatery

JOE’S KNOWS EVENTS

Joe’s catering includes pans of items like lasagna, chicken alfredo, pasta and chicken parmigiana.

GET IT TO GO

One of the eatery’s favorite takeout items is The Big Bucket, which includes a garden salad, a loaf of housemade bread and an entreé.

FIRST COME, FIRST SERVED

Since the popular restaurant does not accept reservations, it’s always a good idea to show up early for a table.

MARKET GOODS

Joe’s carries a generous selection of imported retail items, including peppers, olive oil and pasta.

VINO ITALIANO

The restaurant’s cozy bar offers a full menu, including a curated selection of Italian red wines.

Joe’s Pasta House 3201 Southern Blvd.

Rio Rancho (505) 892-3333 joespastahouse.com

Italian meal. That’s to me what’s unique about Joe’s Pasta House. That’s something that I love and we’re gonna preserve. It’s probably the thing I hear the most from guests that are coming in. They’re just talking about how special this place is to them.”

Many of the restaurant’s recipes date back to Joe Guzzardi’s childhood, when he grew up in an Italian immigrant family where his grandmother and mother were constantly cooking. The menu includes traditional Italian-American favorites, authentic Northern and Southern Ital ian dishes as well as a selection of steaks, chops, seafood and meals with New Mex ican flair.

For Shariff, it was the chicken parme san and house-made sangria that initially caught his attention when he visited the restaurant. He says it’s important to main tain the family recipes that have been passed down for generations and enjoyed at Joe’s for more than two decades. Add ing to that theme of continuity is that the staff, including managers, chefs and other employees, have all been retained by the new ownership.

“Really nothing about the day-to-day is being changed whatsoever,” Shariff says.

If anything, the only change that may occur down the road is that patrons will get even more of Joe’s. Currently the es tablishment is open Tuesday through Sat urday from 11 a.m. to 8 p.m.

“We’ll probably in the future increase operating hours or maybe be open an other day a week,” Shariff says. “Just as the restaurant industry moves out of the COVID-19 pandemic, we can get back to being open maybe six days a week or even later. That’s probably the only change you’ll see.”

It’s the totality of the Joe’s experience that makes it memorable. The cuisine it self has won numerous local awards, but the friendly staff and welcoming environ ment make it an ideal dining destination.

“I think what makes Joe’s Pasta House food so special is not just the way it’s pre pared, not just the recipes being passed down and having been around for so long, it’s also where you eat it that makes the food so special,” Shariff says. “Eating it in a really friendly environment makes you feel at home. Everyone’s super friend ly, comfortable, and high-quality service adds that extra touch to the food.”

The change in ownership has been well received thus far, both from the staff

and the community. Sticking to a busi ness-as-usual approach has eased the transition.

“I think people are excited. They’re super friendly to us,” Shariff says. “The biggest support we’ve gotten is from the employees, which has been the most im portant. We know that Joe and his family, they’re super excited. With their blessing we’re in good hands with the community. I don’t think that many people have met us yet, but they will in time.”

—TRISTEN CRITCHFIELD

FEATURED DISHES

$19.95

MEDITERRANEAN CALAMARI, $14.95

Fried calamari topped with warm feta cheese, capers, red onions, artichoke hearts, and kalamata olives in a lemonbutter sauce.

CHICKEN PARMIGIANA (PARMESAN), $17.95

Lightly breaded chicken breast topped with mozzarella cheese and spaghetti with tomato sauce.

GREEN CHILE CHICKEN

ravioli topped with sautéed chicken and (NM Certified) green chile alfredo sauce.

Eats, Etc.

Nicole Kapnison initially got the in spiration for a new coffee shop af ter spending a summer in Greece.

As it turns out, the COVID-19 pan demic provided the perfect opportunity for her to launch the business, as what was once an underutilized banquet room at Mykonos (which Kapnison also owns) officially became Meraki Coffee + Market in November 2020.

“We have an emphasis on Greek in spired coffees and fare. In Greek, the word ‘Meraki’ means to put your heart and soul into something you love,” Kapni son says. “For me, everything from where we source our beans, to our real ingredi ents, to how we present the items, is what makes Meraki what it is.”

That includes a wide selection of spe cialty coffee drinks using house-made syrups such as the always popular Mada gascar vanilla bourbon latte or the white

cinnamon mocha. “We are also becoming quite famous for our espresso martini,” Kapnison adds. The establishment also features a variety of craft cocktails, spirits and wine, all of which are either from fe male-owned or are free from any additives or chemicals.

In addition to its drinks, Meraki has a varied menu featuring Greek favorites along with a variety of sandwiches, salads, bowls and burgers. The avocado toast is the shop’s most popular item, but over the summer the Betty Bowl — a smoothie bowl with berries, banana, chia sunflower mix, house granola, local honey and co conut — became a customer favorite. The Loukoumades, fresh-fried Greek dough nut holes that are exclusive to Meraki, typically sell out on a daily basis.

The Smoked Salmon Goddess Toast, meanwhile, is Kapnison’s personal favor ite. “It’s the best way to start your day,” she

says.

The atmosphere inside is designed to make diners feel as if they’ve been trans ported to the Greek island of Mykonos and in the summer, the entire space be comes a patio thanks to the shop’s big, glass garage doors. So far, the venture has been a success, and not just in the shop’s home base of the Northeast Heights.

“We have a ton of neighborhood pa trons but also patrons that drive all the way from Rio Rancho,” Kapnison says. “It has become a very popular place for pri vate events as well as catering.” —TRISTEN CRITCHFIELD

PHOTO BY SYDNEY PAYNE

Greek and American breakfast and lunch favorites abound on the creative menu at Meraki Coffee + Market.

Don’t let the exterior fool you. Though it is currently housed in a building that was formerly a Long John Silver’s, Perea’s has long lived up to its billing as an “Authentic New Mexican Restaurant.”

Perea’s has relocated multiple times over the course of its 40-plus year exis tence, but New Mexicans keep coming back thanks to a menu that provides a tasty helping of New Mexican comfort food.

Both the red and green chile come with their fair share of heat — particularly for the out-of-town guests who might ac company the friends and family— and include ground beef. The carne adovada plate, a portion of pork marinated in red chile and slowly baked, has drawn rave reviews as one of the restaurant’s most popular dishes, while the chile relleno, a creamy and cheesy staple, is regarded by many as one of the city’s best. Those look ing for variety should try out the Perea’s

Combination Plate, which allows you to mix-and-match two to four items of the following: rellenos, tamales, tacos, enchi ladas, burritos and tostadas.

For the breakfast minded, one can’t go wrong with the “famous” huevos ranche ros, which can be a full or half order and come with potatoes, beans — or both.

The pancakes, made from a special Perea’s batter that includes cinnamon and vanilla, are an underrated morning option.

The family-owned restaurant is open Wednesday-Sunday from 8 a.m. to 2 p.m., and attracts plenty of regular cus tomers thanks to its friendly staff, reason able prices and made-from-scratch fare. Seating is limited inside, but patrons can also place to-go orders over the phone. If you’re planning on dining at Perea’s, be sure to bring an appetite. As the restau rant boasts on its Instagram account, “When your burrito is as big as your plate, you know you’re at Perea’s.” —TRISTEN CRITCHFIELD

PEREA’S NEW MEXICAN RESTAURANT

1140 Juan Tabo Blvd NE (505) 293-0157

facebook.com/PereasNMRestaurant

based sauces are a staple of Southern Mex ican food and can feature as many as 30 ingredients — including chocolate, dried chiles, fruits, nuts, garlic and cinnamon, among others — and can sometimes take days to prepare. Those who visit the La Guelaguezta will receive a sampling of the day’s moles upon arrival — usually there are three different kinds, along with house-made potato chips for dipping and scooping. The beauty is that none of the individual ingredients are overwhelm ing to the final flavor. The chicken mole enchiladas are a popular option, and all three varieties can be spread across the dish if one so desires.

If La Guelaguezta was flying under the radar before this year, that is no longer the case for this hidden gem located in Albuquerque’s South valley.

The establishment received regional ac claim as a semifinalist for the prestigious James Beard Awards, which recognizes “exceptional talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demon strated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.” Though the Salazar brothers (five siblings in total own the business) ultimately came up just short in the Southwest’s “Best Chef” cat

egory, it’s clear that the restaurant is gen erating buzz.

The word Guelaguezta comes from the Zapotec language and loosely translates to English as “reciprocal exchanges of gifts and services.” In Oaxaca, the Guelaguezta is an annual festival in which people from different regions of the Mexican state share their culture through dance, gifts and of course, food. In this instance, those who dine in the establishment of the same name are the recipients of a plethora of authentic Oaxacan-inspired dishes.

With that in mind, the mole might very well be the headlining attraction at La Guelaguetza. The labor-intensive, chile-

The menu is more than just mole, of course, and visitors can select from a wide array of options ranging from tacos to sea food to quesadillas to fajitas. A notewor thy shareable is the birria pizza, which is essentially a two-pound quesadilla with birria spread between the tortillas and topped with guacamole, sour cream, ci lantro and onions. It’s a hearty offering that usually allows for leftover consump tion. —TRISTEN CRITCHFIELD

LA GUELAGUEZTA

816 Old Coors Dr. SW (505) 916-0095

PHOTOS BY DON JAMES/ATM

Four decades along, and Perea’s continues to make new fans to add to their huge following of regulars.

La Guelaguezta has been flying under the radar, but amazing food and a James Beard Award nomination are quickly changing that.

SCARLETT MANHATTAN

Warm citrus scents and sweet, dark, woody flavors combine to make a welcoming profile for The Scarlett Manhattan. This Two Fools Tavern original is a true ‘taste of fall,’ the type of cocktail that makes you feel warm inside, especially when you bring the glass to your lips and your nose gets a hint of the fresh orange zest. The Tavern’s general manager,

Russell Reid, has a love for Port Manhattans as well as Black Manhattans, so when he set about creating the Scarlett, he wanted a combination of the two. This decadent beverage is made with Amaro Montenegro, Two Fools Tavern’s special single-barrel Woodford Reserve bourbon, Taylor Fladgate Tawny Port, and pure maple syrup, topped with a spritz of fresh orange peel. The port adds an elegant, nutty profile that pairs nicely with the richness of the maple syrup. And the signature ingredient? The barrel-aged bourbon, which Reid picked out personally on behalf of Two Fools from the Wood ford Reserve Distillery in Kentucky. Talk about a craft cocktail unique to the establishment. —DLM

Scarlett Manhattan, $10 Two Fools Tavern 3211 Central Ave. NE

Oak

Nutty Sweet Zesty

PHOTO BY DON JAMES/ATM

SPOTLIGHTFROM THE VINE

o

for Success

with Jeffrey Hoehn Executive Director for Cuidando Los Niños

When Jeff Hoehn left his ca reer as a chef to work in the non-profit sector, the decision was based on a desire to be more present for his family.

The restaurant industry often requires one to work odd hours, and Hoehn want ed a job where he could make a difference while also working a more traditional schedule. It was quite the change, but it’s a decision that Hoehn doesn’t regret in the slightest.

“There was a transition, but at the end of the day I really enjoy working with non-profits because you’re so mission driven,” Hoehn says. “You’re about some thing more than yourself. You’re about your community. If you actually want to help other people, the mechanics can all be sorted out. It was definitely kind of a refocusing at the time, but I love it.”

It’s only fitting that a key focus of Hoehn’s work at Cuidando Los Niños revolves around helping families. The or ganization’s mission is to break the cycle of homelessness for children and families through education, housing and thera peutic services.

A native of Washington, D.C., Hoehn has lived in Albuquerque for approxi mately 20 years. His non-profit work has included stints with Abrazos Family Sup port Services and the Carrie Tingley Hos pital Foundation before joining Cuidan do Los Ninos as its executive director.

“Four years ago, I saw homelessness was on the rise,” Hoehn says. “I saw that we really needed to hop in on this particu lar fight in our community.”

Most Albuquerque residents are famil iar with the city’s homelessness issues, but Hoehn believes people aren’t necessarily aware of the group that Cuidando Los

Niños assists — and that’s usually by de sign.

“We feel like part of our job at Cuidan do is to bring child homelessness to the forefront,” he says. “Everyone usually sees the man or woman on the corner with the sign, right? Families who are homeless don’t want to be seen. They want to be in the safest possible place they can be. What we know a lot of time is that the parents end up in cars in parking lots with the sun shade in and towels in the window. They don’t want to be seen because they have children to protect. A family is different from an individual.”

Hoehn’s job is twofold: He manages and provides support for the staff and also represents the organization at meetings and in the community. The workload is only growing, because while the home less population is increasing, Cuidando Los Niños is running out of room.

“We have four classrooms. And two are full with a waitlist and the other two will be full very, very shortly,” Hoehn says. “In my four years, that’s just about the first time that we’ve ever been this close to ca pacity.”

It’s a challenge that Hoehn and his team are prepared to address.

“We’re not gonna sit on our hands,” he says. “We’re going to try to figure out a way to meet this need head on. If that means a new facility or whatever that might mean, we’re gonna find a way to serve our community.”

When it comes to serving his own fam ily, Hoehn hasn’t completely abandoned his culinary roots. On one particular eve ning, with a hungry wife and daughter (both vegetarians) waiting in the wings and everyone tired from a long day, he threw together a curry fried rice dish us

ing the ingredients he had in the refriger ator. What initially began as a quick meal solution has evolved into a staple.

“I just made it the first time, and now what’s happened is things have been add ed to it and it’s become quite the family affair,” he says. “This is now a favorite in our house.”

With that being said, Hoehn doesn’t really miss the old lifestyle. The chef hat only comes out at home these days.

“I joke with my wife that I’m the family chef,” he says. “I am the cook in our house. I do enjoy cooking for friends and family. But I am also very glad I am no longer a professional chef.”

—TRISTEN CRITCH FIELD

PHOTOS BY DON JAMES/ATM

cooked and chilled basmati

frozen peas, boiled and

medium yellow onion, finely

mung bean sprouts

eggs, lightly beaten

clove garlic,

knob ginger,

white and green parts

high quality curry powder

Heat 1 Tablespoon oil in large sauté pan. Add onion, garlic and ginger and cook for one minute. Add curry powder and cook for one more minute. Add remaining oil, rice, and peas. Lower heat to medium high and stir for 3 to 5 minutes until heated through. Create a well in the middle of the rice and add eggs and soy sauce. Scramble until soft, then fold into rice and continue to cook until egg is set. Add scallions, mung bean sprouts and salt and cook for one minute. Remove from heat and scoop onto a large serving platter. Top with cilantro and toasted coconut. Serve with your favorite chile sauce as desired.

cilantro,

toasted

sauce

Curry Fried Rice

BITES

POLICY:

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

66 DINER $$ 1405 Central Ave. NE 247-1421, 66diner.com

“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.

FIVE STAR BURGERS $ 5901 Wyoming Blvd. NE 821-1909, 5starburgers.com

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

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

ABC CAKE SHOP $$ 1830 San Pedro Dr. NE 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.

THE ACRE $$ 4410 Wyoming Blvd. NE 299-6973, theacrerestaurant.com

The Acre Restaurant specializes in comfort vegetarian cuisine with a goal to challenge meateaters and question what vegetarian food is, all while creating healthy, sustainable dishes.

ABUELITA’S NEW MEXICAN KITCHEN $ 6083 Isleta Blvd. SW, 877-5700

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

AJIACO COLOMBIAN BISTRO $$ 3216 Silver Ave. SE 266-2305, ajiacobistro.com

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

ALQUDS MEDITERRANEAN GRILL & GROCERY $ 5555 Montgomery Blvd. NE, 888-2921

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

AL’S BIG DIPPER $ 501 Copper Ave. NW 314-1118, alsbigdipper.com

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

BISCUITS MEET BUTTER

Mesa Provisions is a popular eatery where owner and Executive Chef Steve Riley focuses on a Southwest inspired menu filled with playful options using locally sourced ingredients. Inside, the modern interior features unique artwork and plates of food art that keep customers coming back. A favorite appetizer features two Green Chile and Sharp Cheddar Cheese Biscuits which are served with a slightly spicy Red Chile Butter ($8). Riley says, “Most restaurants have some sort of bread and, when I was creating the menu, I needed something that would come together quickly and biscuits fit the bill. Green chile and cheddar is a classic combination that represents New Mexico well. There are many ways to make biscuits, and my recipe creates a dinner biscuit as opposed to a breakfast biscuit. They are rich and buttery and a little more crumbly than layered. I wanted it to be something unique and delicious. Because butter is mandatory with biscuits, I wanted this to have the same Southwestern and New Mexican influence, so I made red chile butter which has a little honey in it to offset the deep chile flavor. The combo of red and green chile shows our diversity and provides familiar ingredients wrapped in a different way. Almost every table has at least one order of the Green Chile Biscuits, if not more.”

Mesa Provisions 3120 Central Avenue SE (505) 494-5264 mesaprovisions.com

— HEATHER HUNTER

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

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

AMADEO’S PIZZA AND SUBS $ 585 Osuna Rd. NE plus 2 other metro locations 344-5555, amadeospizza.com

This family-run pizza place believes that there truly are a million different ways to make a pizza. Using fresh, high-quality ingredients, they specialize in pizzas, subs, pasta, and fresh salads.

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

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

ANATOLIA TURKISH MEDITERRANEAN GRILL $ 2132 Central Ave. SE, Ste C, 242-6718

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

AN HY QUAN VEGETARIAN RESTAURANT $$ 1450 Juan Tabo Blvd. NE, 332-8565

This vegetarian Vietnamese spot is also veganfriendly. Pho fans don’t fret; Thai and wonton soup will satisfy any meat eater.

ANNAPURNA’S WORLD VEGETARIAN CAFÉ $ 5200 Eubank NE, Ste E7, plus 2 other metro locations, 275-2424, chaishoppe.com

Annapurna offers some of the most enlightened, health-conscious vegetarian and vegan plates in the city, with plenty of options for people suffering from food allergies or Celiac disease. And the menu is world-class, with options from virtually every continent.

ANNIE’S SOUP KITCHEN $ 3107 Eubank Blvd. NE 296-8601, anniessoupkitchen.com With four homemade soups made fresh every day, and home-style favorites such as avocado and bacon omelets and piles of potatoes topped with melted cheese, chile and eggs, Annie’s specializes in comfort.

ANTIQUITY RESTAURANT $$$$ 112 Romero St. NW 247-3545, antiquityrestaurant.com

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

ARTICHOKE CAFÉ $$$ 424 Central Ave. SE 243-0200, artichokecafe.com

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

PHOTO BY RYAN FLANAGAN/ATM

Green Chile Biscuits with Red Chile Butter, $8

BITES

ASIAN NOODLE BAR $$ 318 Central Ave. SW 224-9119, asiannoodlebar.com

Every kind of noodle awaits at this Downtown eatery, from spicy sesame udon noodles to chicken pho with cilantro, jalapeños, and lime. Slurping has never been so tasty.

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

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

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

BACKSTREET GRILL $$ 1919 Old Town Rd. NW 842-5434, backstreetgrillot.com/home

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

BARELAS COFFEE HOUSE $ 1502 4th St. SW, 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 323-2594, basilleaf.us Sure, Albuquerque offers a variety of Vietnamese eateries, but Basil Leaf elevates the everyday with healthy and fragrant versions of traditional noodle and soup selections. They’ll even modify for any dietary desire. Celiacs and vegans, rejoice!

BEN MICHAEL’S RESTAURANT $$ 2404 Pueblo Bonito Ct. NW, 267-6827

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

BENNY’S MEXICAN KITCHEN $ 1675 Bosque Farms Blvd. 869-2210

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

BLACK BIRD SALOON $ 28 Main St., Cerillos, 438-1821, blackbirdsaloon.com

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

BLACK MESA COFFEE COMPANY $ Albuquerque International Sunport 220 Sunport Blvd. SE, 842-4305

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

BLADES’ BISTRO $$$ 221 NM Hwy. 165, Ste L, Placitas 771-0695, bladesbistro.com

Owner and chef Kevin Bladergroen’s restaurant offers a culinary journey from his 30-plus years of experience in restaurants across the country and Europe, serving up steak and seafood with a twist.

BLAKE’S LOTABURGER $ 3806 Montgomery Blvd. NE plus 34 other metro locations 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 on the menu is made from fresh quality ingredients.

BOCADILLOS $ 200 Lomas Blvd. NW, Suite 110 243-3995, bocadillos505.com

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

BOSQUE BREWING CO. $ 106 Girard Blvd. SE, B, plus 1 other location 508-5967, bosquebrewing.com

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

BITES

BRICKYARD PIZZA $$ 2216 Central Ave. SE 262-2216, brickyardpizza.com

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

BRIXENS $$$ 400 Central Ave. SW 242-2400, brixens.com

A creative spin on American bar fare inspired by New Mexican culture, the restaurant serves 99 bottles of beer, literally on the wall, and a range of food items. Brixens has many unique qualities, but a couple notable qualities include its all-day happy hour on Sundays and 3-6 p.m. daily.

BUDAI GOURMET CHINESE $$ 6300 San Mateo Blvd. NE, Suite H-1 797-7898, budaigourmet.com

The menu features specialties from different regions of China and Taiwan, all painstakingly prepared by chef Hsia Fang. The Crispy Flounder Filet is sure to please diners from both the East and the West. The Mini Steamed Pork Buns shouldn’t be missed.

BURGER BOY $ 12023 New Mexico 14, 281-3949 burgerboynm.com

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

THE BURRITO LADY $ 938 Eubank Blvd. NE, 271-2268

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

BURRITOS ALINSTANTE $ 2101 Broadway Blvd. SE plus 5 other metro locations 242-0966, burritosalinstante.com

A paradise for anyone who loves wrapping tasty things (chicharrones, carne adovada, bacon, cheese, potatoes—you get the picture) up inside of locally made tortillas, this operation maintains a half dozen storefronts between Belen and Albuquerque.

CAFE 6855 $$ 6855 4th St. NW, 890-9150 cafe6855.com

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

CAFÉ BELLA COFFEE $ 2115 Golf Course Rd. SE 306-6974, cafebellacoffee.com

With made-to-order panini and tasty salads filled with the freshest seasonal ingredients, this restaurant’s farm-to-table concept is a smart—and delicious—one.

CAFÉ CUBANO $$ At Laru Ni Hati Salon 3413 Central Ave. NE 255-1575, larunihati.com

Who would guess that an upscale hair salon such as Laru Ni Hati would also be home to delicious Cuban food—platanos, Cuban sandwiches, dirty rice, and even espresso and hand-rolled cigars?

CAFÉ LUSH $ 700 Tijeras Ave. NW 508-0164, cafelushabq.com

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

LA BAREN RESTAURANT $ 230 Louisiana Blvd. SE, Ste A 232-6764, labarenrestaurant.com

The pho and spring rolls have a die-hard following of Kirtland Airforce Base employees. Located across the parking lot from Talin Market, experience an extensive menu of traditional Vietnamese cuisine inside this dine-in and takeout eatery.

CAKE FETISH $ 2665 Louisiana Blvd. NE 883-0670, cakefetish.com

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

CAMPO AT LOS POBLANOS $$$ 4803 Rio Grande Blvd. NW 344-9297, lospoblanos.com

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

CANVAS ARTISTRY $$ 3120 Central Ave. SE 639-5214, canvas-artistry.com Specializing in international street food with a local twist, expect seasonally rotating artsy fare made with local produce, daily and weekly specials, and art to boot. A great late-night spot with live spinning DJs featuring different genres each night.

CASA DE BENAVIDEZ $$ 8032 4th St. NW, 898-3311 casadebenavidez.com One of the original New Mexican eateries in the North Valley, this expansive property boasts a lush patio, fabled margaritas and authentic eats, including a trademark on the sopaipilla burger.

CASA TACO $$ 5801 Academy Rd. NE plus 1 other metro location 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, 243-7070

Recognized on the Food Network’s “Diners, DriveIns & Dives,” and ranked No. 45 on the Travel Channel’s “101 Tastiest Places to Chow Down,” Cecilia’s Café offers tasty New Mexican treats, such as their Fireman’s Burrito or homemade chicharrones in a cozy atmosphere.

CENTRAL GRILL & COFFEE HOUSE $ 2056 Central Ave. SW 554-1424, centralgrillandcoffeehouse.com

This local favorite on Route 66, adjacent to Old Town, offers a bevy of breakfast and lunch options that will comfort your belly and your wallet. Here, you’ll find traditional New Mexican favorites, serious sammies, and solid caffeine with a staff famous for their classic Southwestern hospitality.

CERVANTES NEW MEXICAN RESTAURANT $$

5801 Gibson Blvd. SE 262-2253, cervantesabq.com

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

CESAR’S MEXICAN & GREEK $ 5300 Lomas Blvd. NE 256-8017, cesarsmexicanandgreek.com

Both the drive-thru and the dining room at Cesar’s are open 24 hours a day, seven days a week. On the Mexican menu, try the No. 15, a chile rellenos plate. Popular Greek items include the No. 64 Gyros sandwich and the No. 78 Chicken pita sandwich.

CHEBA HUT $ 115 Harvard Dr. SE plus 1 other metro location 232-2432, chebahut.com

Located next to UNM, Cheba Hut serves up toasted subs made from quality ingredients. Try sandwiches loaded with everything from guacamole, olives, mushrooms, cheeses, meats and much more.

CHEESE AND COFFEE $$ 2679 Louisiana Blvd. NE plus 1 other metro location 883-1226, cheeseandcoffee.com

There’s more than just cheese and coffee here— think homemade soups, sandwiches, salads and specials. At lunch, the line often goes out the door, so it’s worth getting there early.

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

CHOCGLITZ & CREAM $ 10660 Unser Blvd. NW 898-4589, chocglitzandcream.com

Certified fair-trade chocolate and a chocolatier with 45 years of experience means you’ll find some of the best sweet-tooth satisfying offerings (including ice cream flavors such as raspberry red chile and Mexican coffee).

MORNINGS CAN STILL BE GOOD

The morning after you have had one too many adult beverages, typical breakfasts can sometimes seem inadequate in restoring our zeal. Enter menudo, a traditional Mexican dish that many swear is a proven hangover cure. Tomasita’s, a Santa Fe institution that expanded with a second location to Albuquerque a few years back, offers the dish, which is a favorite among both locals and tourists. The recipe includes locally-sourced beef tripe, or tripas in Spanish. The tripe is cooked low and slow, creating tender bites in a rich chile broth. Kitchen manager E.J. Reyes recommends that customers order menudo with posole, as this brings in richer flavors like onions, garlic, chile and hominy. The steaming bowl (or, if you prefer a lighter portion, cup) comes with your choice of red or green chile, along with a side of dried Mexican oregano, chopped onions and lemon—to be added to taste by you. Having a hangover is not a prerequisite to enjoying menudo, but its effects will definitely cure whatever ails you.

Tomasita’s Albuquerque 494 Pan American Freeway NE (505) 344-1204 tomasitas.com

— HEATHER HUNTER

CHRISTY MAE’S RESTAURANT $ 1400 San Pedro Dr. NE 255-4740, christymaes.com “Hearty” and “homestyle” are the key words here, a hands-down favorite of early-dinner lovers. Oldfashioned staples are the standards, so look for chicken salad, potpies, country-fried steak with homemade mashed potatoes, and beef stew.

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

CINNAMON SUGAR & SPICE CAFÉ $ 5809 Juan Tabo Blvd. NE plus 1 other metro location 492-2119, cinnamoncafeabq.com Featuring breakfast and lunch options, endless baked goodies, friendly staff and regular cooking classes, this place puts the “everything nice” in the well-worn phrase.

COCINA AZUL $ 4243 Montgomery Blvd. NE plus 2 other metro locations 831-2600, cocinaazul.com

The newest location of the Old Town favorite serves up the same tried and true home-cooked recipes you’ve come to love. Don’t miss location specific specials and local brews amid New Mexican staples.

CODA BAKERY $ 230 Louisiana Blvd. SE, Ste C, 232-0085 Wrap your hands around one of Coda Bakery’s unique, Vietnamese-inspired sandwiches. Beyond its popular lineup of sammies, Coda Bakery also puts a distinctive twist on Vietnamese street food, using from-scratch recipes, including the bread, its deli meats, and its desserts.

CONCHITA’S CAFÉ $ 400 Gold Ave. SW, Ste 119 339-6774, conchitascafe.com

What began as the food truck, Conchita’s Creations became a downtown café with breakfast, sandwiches, and salads. New Mexican favorites shine here, just like abuela made them—including tacos, Frito pie, and burritos.

CORN MAIDEN $$$ 1300 Tuyuna Trail, 771-6060 tamaya.hyatt.com

For a special dinner or celebration, look no further. Boasting a view of the Sandia Mountains, this restaurant will leave you breathless as you enjoy three-course meals with sweet potato Granny Smith apple soup, lavender salted shrimp or the classic crème brulee.

CORRALES BISTRO BREWERY $ 4908 Corrales Rd. NW 897-1036 cbbistro.com

Brews from all over the region make this Corrales bistro a must-visit for the affordable fare, killer atmosphere, and music seven days a week.

THE COUNTY LINE BBQ $$ 9600 Tramway Blvd. NE 856-7477 countyline.com

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

CRACKIN’ CRAB $$ 2100 Louisiana Blvd. NE plus 2 other metro locations 433-4611, crackincrababq.com

Their headline seafood boils are super customizable, allowing you to choose from a trio of house combinations or mix and match your own selection of crab, lobster, mussels, scallops, clams, or shrimp by the pound.

CRAVIN’ COOKIES AND MORE $ 10420 4th St. NW 298-2597 cravincookiesandmore.com

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

THE CROWN ROOM $$$$ 145 Louisiana Blvd. NE 767-7171 abqdowns.com/crown-room

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

PHOTO BY RYAN FLANAGAN/ATM

Menudo Bowl, $9.95

CURRY LEAF $ 6910-C Montgomery Blvd. NE 881-3663, curryleafrestaurant.us

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

THE DAILY GRIND $ 4360a Cutler Ave. NE 883-8310, dailygrindabq.net

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

DELICIAS CAFÉ $ 6001 San Mateo Blvd. NE, 830-6561

Named after the city in Chihuahua, Mexico, Delicias delivers traditional fare of the region, like caldo de res (beef stew), gorditas, carnitas, flautas, and horchata.

DG’S DELI $ 1418 Dr Martin Luther King Jr Ave. NE 247-3354, dgsdeli.com

With 31 cold sandwich options and a wide variety of grilled hot sandwiches—ranging in size from mini to jumbo—there’s something for everyone here. Try the Green Chile Philly or the Lobo Club.

D.H. LESCOMBES WINERY & BISTRO $$ 901 Rio Grande Blvd. NW 243-9916, lescombeswinery.com

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

DION’S $ 6308 Fourth St. NW plus 14 other metro locations 345-4900, dionspizza.com

Launched in 1978, Dion’s aims to keep your wallet and tummy full with build-your-own pizzas, gourmet pizzas, slices, salads, and subs. The ranch and Greek dressings are homemade from secret recipes, and everything on the menu is tried and true.

DOG HOUSE DRIVE IN $ 1216 Central Ave. SW, 243-1019

An ABQ landmark since the 1940s, the eat-inyour-car Dog House serves grilled footlongs and halflongs topped with red chile, cheese, onions, and more. Enjoy your dog with a side of chili-cheese fries and a thick shake.

DONUT MART $ 4501 Montgomery Blvd. NE plus 1 other metro location 292-6278, donutmartusa.com

Multiple locations sprinkled around town means a donut lover can always get a sweet fix. Find apple strudels, piñon coffee, green chile bialys, croissants, muffins, and even a Peanut Butter and Jelly donut.

DOWN N DIRTY SEAFOOD BOIL $$ 6100 4th St. NW, 345-0595

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

DUGGAN’S $ 227 Lead Ave. SE 312-7257, dugganscoffeeshop.com

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

DURAN CENTRAL PHARMACY $$ 1815 Central Ave. NW 247-4141, duransrx.com

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

EL BRUNO’S RESTAURANTE

Y CANTINA $$ 8806 4th St. NW, 897-0444, elbrunos.com

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

BITES

EL CAMINO DINING ROOM $ 6800 4th St. NW, 344-0448

Those with a bottomless appetite might meet their match with any of El Camino’s breakfast burrito options. These plate-sized behemoths are filled with eggs, hashbrowns or home-fries, and your choice of meat, then smothered in red or green chile.

EL COTORRO $ 111 Carlisle Blvd. NE 503-6202, elcotorroabq.com

Made to order gourmet tacos are on full display among classic Mexican street food like elotes and ceviche. A full salsa bar lets you spice up your meat, fish, vegetarian, or vegan tacos. Taco Tuesdays feature $2 tacos and bottled Mexican beers.

EL PATIO DE ALBUQUERQUE $ 142 Harvard Dr. SE plus 1 other metro location 268-4245, elpatioabq.com

A UNM favorite since 1977, this family-owned restaurant uses local ingredients and makes everything fresh daily in small batches. The 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 275-0223, elpatronabq.com

A customer favorite, El Patron’s menu includes dishes such as mouthwatering tacos, enchiladas, chile rellenos, and housemade chips. Wash them down with a tasty margarita.

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

EL SABOR DE JUAREZ $ 3527 Gibson Blvd. SE, 265-3338

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

EL SARAPE $$ 3248 Isleta Blvd. SW, elsarapeabq.com

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

ELOY’S NEW MEXICAN RESTAURANT $ 1508 Wyoming Blvd. NE, 293-6018

Opening 36 years ago, Eloy’s New Mexican Restaurant’s claim to fame is 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 244-8288, isleta.com

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

FANO BREAD COMPANY $ 4605 McLeod Rd, NE 884-5555, fanobread.com

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

FAN TANG $$ 3523 Central Ave. NE 266-3566, fan-tang.com

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

FARINA ALTO PIZZERIA & WINE BAR $$ 10721 Montgomery Blvd. NE 298-0035, farinaalto.com

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

FARINA PIZZERIA $$ 510 Central Ave. SE 243-0130, farinapizzeria.com

Whether you like yours bianco or covered in carne, you’ll get a pie cooked to perfection at this relaxedbut-hip urban eatery.

FARM & TABLE $$$ 8917 4th St. NW 503-7124, farmandtablenm.com

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

THE FARMACY $$ 3718 Central Ave. SE, 227-0330

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

FIESTA’S MEXICAN RESTAURANT & CANTINA $ 4400 Carlisle Blvd. NE, 881-0478

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

FLIX BREWHOUSE $$ 3258 La Orilla Rd. NW, B-1 445-8500, flixbrewhouse.com

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

BITES

FLYING STAR CAFÉ $$ 8001 Menaul Blvd. NE plus 5 other metro locations 293-6911, flyingstarcafe.com

With handmade desserts to die for, artisan breads, and a menu filled with everything from eggs to enchiladas, Flying Star offers plenty of options for every meal (and snack time) of the day.

FORQUE KITCHEN AND BAR $$ 330 Tijeras Ave. NW 842-1234, albuquerque.hyatt.com

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

FORK & FIG $$ 6904 Menaul Blvd. NE, Ste C 881-5293, forkfig.com

Upscale, but surprisingly down-home, Fork & Fig dishes offer up a streamlined menu of favorites, including burgers, sandwiches, and salads, with surprising artistry along the way. Sweet potato tots, anyone?

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

FRANK’S FAMOUS CHICKEN AND WAFFLES $ 400 Washington St. SE, 712-5109 franksfamouschickenandwaffles.com

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

FRENCHISH $$$ 3509 Central Ave. NE 433-5911, frenchish.com

Envisioned as a casual neighborhood restaurant, frenchish’s menu draws inspiration from an eclectic mix of French and Midwestern U.S. cuisines, with an active focus on clean, simple foods.

FRIENDS COFFEE & SANDWICH SHOP $ 200 3rd St. NW 243-4801, fcass.com

Every cup of coffee served at Friends Coffee & Sandwich Shop is from New Mexico Coffee Company, and a different flavor is showcased each day of the week. Local favorites such as the quesadilla and the Taco Burger are dependable lunch choices.

FRONTIER RESTAURANT $ 2400 Central Ave. SE 266-0550, frontierrestaurant.com

Famous for its legendary Frontier Rolls, hot-offthe-iron tortillas, burgers, New Mexican favorites, hash browns, fresh-squeezed orange juice, and more, Frontier is Albuquerque’s melting pot—it’s a guarantee you’ll see someone you know there.

GARCIA’S KITCHEN $ 2924 San Mateo NE plus 5 other metro locations 888-3488, garciaskitchen.com

This Albuquerque institution serves up classic New Mexican dishes, from freshly made tortillas to an extensive burrito list. You’ll leave one of the multiple locations with a full belly and content heart.

GARDUÑO’S OF MEXICO RESTAURANT AND CANTINA $$ 10031 Coors Blvd. NW plus 1 other metro locations 880-0055, gardunosrestaurants.com Garduño’s consistently earns enthusiastic kudos for its mouthwatering enchiladas, burritos, salsa, and knockyour-socks-off margaritas. And, with three locations around town, you’re always near a fiesta.

GECKO’S BAR AND TAPAS $$ 5801 Academy Rd. NE 821-8291, geckosbar.com

Plenty of tasty tapas—including Southwestern Krab Taquitos and Red Molé Grilled Sirloin Tacos—and hearty salads and sandwiches, too.

GINO’S NEW YORK STYLE PIZZA $ 3908 San Mateo Blvd. NE 883-6000, ginosnystylepizza.com

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

GIOVANNI’S PIZZERIA $ 921 San Pedro Dr. SE, 255-1233 giovannispizzaalbuquerque.com Giovanni’s isn’t easy to spot at first, but once you’ve had a big slice of fold-in-half New York-style pie, you’ll never miss it again. Whether you like it covered in spinach, pesto and tomatoes, cheeseonly, no cheese at all, or plain pepperoni, you’re sure to find your pizza match.

GOLDEN CROWN PANADERIA $ 1103 Mountain Rd. NW, 243-2424, goldencrown.biz

Golden Crown Panaderia is known for taking creativity in baking to the next level. Try the original biscochitos or cappuccino, chocolate and sugarfree versions. Don’t miss out on homemade green chile bread, pizza, and creative bread sculptures.

GRASSBURGER $ 5600 Coors Blvd. NW, Ste C3 plus 1 other metro location 361-2368, eatgrassburger.com

There’s a lot that sets the burger joint apart— including 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 286-2684, greenside.cafe

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

THE GRILL ON SAN MATEO $ 3300 San Mateo Blvd. NE, 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.

A BOWL OF IRISH COMFORT

When a dish has been on the menu since a restaurant opened its doors, you know it’s a keeper. The Quarter Celtic Brewpub opened in February 2016 and the Mac Lomas Stout Stew remains one of their top-selling dishes. Using a good mix of Angus beef and vegetables, this humble but classic Irish stew is made completely from scratch and represents a culinary reflection of Ireland’s deep history. General Manager Allison York says, “People like this dish year-round. We make it with our Mac Lomas Stout, an extra-dry Irish stout, and we add a bit of a spice element that people really like. The New Mexico stamp we put on this dish is the Green Chile Cheddar Soda Bread that looks like a scone and is served on the side.” She explains that this is a good dish to go to when you don’t want an entrée, but still want something delicious. “It’s hearty and not fried. To accompany this dish, I would suggest customers order a pint of our Mac Lomas Extra-Dry Stout which is the beer we add to the stew,” she says. If you can’t make it to Ireland, this sounds like the next best thing.

— HEATHER HUNTER

Quarter Celtic Brewpub 1100 San Mateo Blvd. NE (505) 503-1387 quartercelticbrewpub.com

THE GROVE CAFÉ AND MARKET $$ 600 Central Ave. SE, Ste A 248-9800, thegrovecafemarket.com

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

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

HANNAH & NATE’S MARKET CAFÉ $ 4512 Corrales Rd, plus 1 other metro location 898-2370

Offering breakfast and lunch, Hannah & Nate’s is all about flavor—whether it’s the flavor of traditional New Mexican cuisine, cuisines from throughout the world or the family recipes served.

HELLO DELI $$ 7600 Jefferson St. NE 797-3354, hellodeliabq.com

Home to one of the most delicious breakfast burritos around, Hello Deli serves sandwiches and even Frontier’s sweet rolls.

HIBACHI ONE $$ 3230 Coors Blvd. NE 839-0808, hibachioneabq.com

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

HIGH POINT GRILL $$ 9780 Coors Blvd. NW 312-8519, highpointgrill.com

Those perpetually on the hunt for the perfect burger will find plenty to love at High Point. With a foundation of 100-percent Akaushi, American Prime Wagyu beef, the burgers at High Point Grill are some of the city’s most popular. 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 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.

$ 700 Central Ave. SE 242-2991, holyburgernm.com

Originally a Route 66 diner with a carport, and later Bob’s Fish and Chips, Holy Burger now boasts some of the juiciest burgers in town, as well as one of the breeziest and most boppin’ patios in the city.

HORSE AND ANGEL TAVERN $$ 5809 Juan Tabo Blvd. NE, 299-0225

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

HOT PINK THAI $$ 2626 San Pedro Dr. NE, 872-2296

For dine in or takeout, at lunchtime, you’ll get $1.50 off dishes over $10 and a free vegetable egg roll. Favorites include pumpkin curry, pad thai, and drunken noodles. Most dishes are customized with your choice of protein and spice level, from no chili at all to Thai hot.

HOT TAMALES $

1520 Rio Rancho Blvd. SE. Rio Rancho 962-0123, hottamalesnmrestaurant.com

This Rio Rancho restaurant serves bona fide New Mexican with hand-blended red chile and fireroasted green chile: Green Chile Stew Omelet, Hot Tamale Bowl, and Fajitas are just a few of the spicy dishes.

PHOTO BY RYAN FLANAGAN/ATM

Mac Lomas Stout Stew, Bowl $6.99, Cup $4.99

HOLY BURGER

BITES

HURRICANE’S CAFE $ 4330 Lomas Blvd. NE, 255-4248

With Route 66 serving as the city’s heart, it’s always good to hop over to a good ol’ fashioned diner. Pick out a classic dish, such as pancakes or omelets from the lengthy breakfast menu, or chow down on a burger, enchilada, or chicken fried steak. Of course, you can take a stab at the hearty Disaster Burrito, but you’d better make plenty of room if that’s on your agenda.

I SCREAM ICE CREAM $ 2000 Carlisle Blvd. NE, 268-0139

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

IL VICINO $$ 3403 Central Ave. NE plus 2 other metro locations 266-7855, ilvicino.com

Using wood ovens to bake its thin-crust pizzas, Il Vicino (which means “The Neighbor”) also offers hearty calzones and award-winning brews from its own brewery.

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

IRONWOOD KITCHEN $$ 5740 Night Whisper Rd. NW, Ste 250 890-4488, ironwoodkitchen.com

This family operation’s goal: to serve meals made with whole foods at affordable prices. Try the green chile cheeseburger, with freshly-ground chuck, topped with fresh vegetables and roasted green chile.

JAPANESE KITCHEN $$$ 6521 America’s Parkway plus 1 other metro location 884-8937, japanesekitchen.com

Entertainment is the main course at this teppanyaki grill restaurant. The cooks, who are at your table, can be caught tossing shrimp into their pockets and creating to-die-for dishes from the classic teriyaki chicken, to seafood or steak, and everything in between.

JAVA JOE’S $$ 906 Park Ave. SW 765-1514, downtownjavajoes.com

You’ll find all walks of life at this relaxing Downtown joint, enjoying freshly made sandwiches, breakfast burritos, green chile chicken melts, coffee drinks and more.

JC’S NEW YORK PIZZA DEPARTMENT $$ 215 Central Ave. NW, Ste B 766-6973, jcnypd.com

New York-style pizza, pasta, salads, and fully-loaded pasta and calzone dishes, all in a laid-back lounge. During lunch hour, the line goes out the door.

JIMMY’S CAFÉ ON JEFFERSON $ 7007 Jefferson St. NE 341-2546

jimmyscafeonjefferson.com

The menu here lists more than 100 items, most of them mouthwatering comfort foods: sandwiches, burgers, New Mexican dishes, handmade pizza, and breakfast served all day long.

JINJA BAR AND BISTRO $$ 8900 Holly Ave. NE, B plus 1 other metro location 856-1413, jinjabistro.com

Evoking a vintage ambiance, Jinja serves inspired and mouthwatering pan-Asian cuisine, such as Kung Pow Chicken (a Thai version of the Chinese favorite) and Home-Style Chicken Udon Wok Bowl.

JOE’S PASTA HOUSE $$ 3201 Southern Blvd. SE 892-3333, joespastahouse.com

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

KABAB HOUSE: AUTHENTIC PERSIAN CUISINE $ 301 Cornell Dr. SE 312-8949

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

KAKTUS BREWING CO. $ 471 S Hill Rd, 818-7285, kaktusbrewery.com

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

KATHY’S CARRY OUT $ 823 Isleta Blvd. SW, 873-3472

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

KATRINAH’S EAST MOUNTAIN GRILL $$ 150 State Rd. 344 A 281-9111, eastmountaingrill.com

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

KIMO’S HAWAIIAN BBQ $ 3239 Girard Blvd. NE, 582-2797 kimosabq.com

Hawaii comes home. What began as a food truck is now a brick-and-mortar location also. Try freshfrom-the-isles Kalua Pork and Huli Huli Chicken plates served with sides like steamed cabbage, rice, and macaroni salad.

KOLACHE FACTORY $ 8001 Wyoming Blvd. NE, Ste B3 856-3430, locations.kolachefactory.com

The Kolache Factory franchise out of Texas focuses on Czech style Kolaches that were traditionally a warm, semi-sweet pastry filled with sausage, cheese, or fruit and originated in Eastern Europe dating as far back as the 1700s.

LA QUICHE PARISIENNE BISTRO $$ 5850 Eubank Blvd. NE, Ste 17 242-2808, laquicheparisiennebistro.com

Long considered an authentic French staple of downtown ABQ, La Quiche has comfortably settled into the Heights and the baked goods will comfort your lazy weekend brunch cravings with true Parisian cuisine from the mainland.

LA REFORMA $$ 8900 San Mateo Blvd. NE, Ste I 717-1361, lareformabrewery.com

On the taco front, La Reforma is virtually unimpeachable, offering options like braised pork shoulder carnitas, tempura-battered white fish pescado, and rotisserie-broiled al pastor for carnivores, along with tempura-battered avocado (aguacate) for those looking for something plantbased.

LA SALITA $ 1950 Juan Tabo Blvd. NE 299-9968, lasalita.com

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

LAGUNA BURGER $ 2400 12th St. NW plus 2 other metro locations 352-8282, thelagunaburger.com

Every half-pound burger is made fresh upon ordering, topped with Hatch green chile, and slipped on a butter-toasted bun made specifically for Laguna Burger by Sara Lee. Also on the menu: freshly-cut fries, foot-long chile cheese dogs, and zingy breakfast burritos.

THE LAST CALL $ 6261 Riverside Plaza Ln. NW, Ste A1 717-1207, lastcallabq.com

This late-night eatery specializes in freshly-made Baja Mexican street cuisine (think: carne asada fries). If you’re lucky, you just might run into the “Taco Box” while out on the town: a mobile extension of the restaurant that brings the food to you.

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

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

LAZY LIZARD GRILL $ 12480 North Hwy. 14, Sandia Park 281-9122, lazylizardgrill.com

From the King Cobra Pizza and made-fromscratch Jalapeño Poppers to their impressive selection of microbrews, the Lazy Lizard Grill has customers always coming back for more— and has the food and atmosphere to back it up.

LE BISTRO VIETNAMESE RESTAURANT $$ 1313 San Pedro Dr. NE, 266-6118

Le Bistro Vietnamese Restaurant is just as much a bakery as it is a restaurant, specializing in traditional Vietnamese cuisine.

THE LIBRARY BAR & GRILL $$ 312 Central Ave. SW 242-2992, library-abq.com

Featuring more than a great party, the Library offers drink specials and half-priced appetizers during happy hour, as well as salads, hamburgers, sandwiches, wraps, and specialty items.

LIMONATA ITALIAN STREET CAFÉ $$ 3222 Silver Ave. SE 266-0607, limonatanobhill.com

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

LINDY’S DINER $$ 500 Central Ave. SW 242-2582, lindysdinerabq.com

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

LITTLE BEAR COFFEE $ 2632 Pennsylvania St. NE 917-8902, littlebearcoffeeco.com

Located near Uptown, Little Bear is not just serving up quality brew, but also providing an outpost for the neighborhood and coffee community.

FRED AND BARNEY WOULD BE PROUD

A customer at A Heavenly Taste Cakery may have said it best: “This has to be what heaven tastes like.” The bakery, located at El Vado in Old Town, is one of seven food pods that attract locals and tourists to this renovated space along Route 66. Owner and head baker Amanda Jones, who comes up with all of the unique recipes, is known for her magnificent and highly unusual decorated cakes for all occasions. She bakes acclaimed macarons, cake jars and, of course, the Fruity Pebbles Cheesecake. Made with the classic breakfast cereal, this cheesecake is colorful, sweet, crunchy—and popular. “I make a Fruity Pebbles Cupcake and a Fruity Pebbles Cake Jar,” explains Jones, “and then this idea came to us for cheesecake. Fruity Pebbles reminds people of their childhood. People love it!” A graham cracker crust is filled with a classic New York-style cheesecake, then taken up a notch with Fruity Pebbles sprinkled on top for color and texture, then layered on for even more cereal fun. “This is the best of both worlds,” says Jones, “cheesecake and Fruity Pebbles.” — HEATHER HUNTER

A Heavenly Taste Cakery 2500 Central Ave. SW, #1 (505) 730-4083 facebook.com/HeavenlyCakery

LOS COMPADRES RESTAURANT $ 2437 Central Ave. NW 452-8091, compadresabq.com Family recipes like the No. 16 Taco Plate, tacos with carne y papas (beef and potatoes) and the restaurant’s Menudo, have kept locals coming back for more than 15 years.

LOS CUATES $$ 8700 Menual Blvd. NE plus 2 other metro locations 237-2800, loscuatesrestaurants.com Popular since it opened over 25 years ago, Los Cuates serves its own ancho-chile salsa and tons of delicious New Mexican dishes in humongous portions.

LOYOLA’S FAMILY RESTAURANT $$ 4500 Central Ave. SE, 268-6478 loyolasfamilyrestaurant.com You’ll find both American and New Mexican goodies here, from fried chicken, roast beef and sandwiches to tasty local favorites such as burritos and posole.

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

M’TUCCI’S ITALIAN $$ 6001 Winter Haven Rd. NW plus 2 other metro locations 503-7327, mtuccis.com

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

MAC’S STEAK IN THE ROUGH $ 4515 Menaul Blvd. NE plus 1 other metro location, 888-3611, macsnm.com

Taquitas, onion rings, guacamole salad, and an original “steak in the rough”—slivers of beef served with French fries, coleslaw, a roll, catsup, and a fresh green scallion… these are just a few of the reasons Mac’s has been in business for so many years.

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

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

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

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

MARIO’S PIZZA $$ 2401 San Pedro NE plus 3 other metro locations 883-4414, mariospizzaabq.com Gourmet pizzas, big bowls of pasta, custom calzones and New York-style sandwiches are the norm at this tasty Italian eatery.

MARISCOS ALTAMAR $$ 1517 Coors Blvd. NW plus 1 other metro location 831-1496, mariscosaltamarabq.com

With live music on the weekends, colorful murals, and authentic Mexican seafood dishes such as tostada de ceviche with shrimp, fish, and snow crab, dining at Mariscos Altamar is well worth the trip.

MARY & TITO’S CAFÉ $ 2711 4th St. NW 344-6266, maryandtitos.com

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

PHOTO BYRYAN FLANAGAN/ATM

Fruity Pebbles Cheesecake Slice, $6.50

MAZAYA CAFÉ $ 120 Harvard Dr. SE 582-2447, mazayacafe.com

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

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

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

MONICA’S EL PORTAL RESTAURANT $ 321 Rio Grande Blvd. NW, 247-9625

Traditional New Mexican favorites make up the menu at this Old Town staple that has been around for 34 years. Monica’s roasts 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 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, 836-9886

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

MONTE VISTA FIRE STATION $

3201 Central Ave. NE, 255-2424

Once an actual working fire station, this 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, 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.

NEXUS BREWERY $$ 4730 Pan American Fwy NE, Ste D plus 1 other metro location, 242-4100 nexusbrewery.com

If the made-to-order fried chicken and waffles and mac and cheese has you drooling, reach for one of Nexus’ brewed in-house beers.

NICK AND JIMMY’S RESTAURANT AND BAR $$ 5021 Pan American Freeway NE 344-9169, nickandjimmysrestaurant.com

Nick and Jimmy’s vision was a comfortable atmosphere with comfortable food. They blend traditional foods with new twists and serve everything from enchiladas to green chile meatloaf.

NOB HILL BAR AND GRILL $$$ 3128 Central Ave. SE 266-4455, upscalejoint.com

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

NOMAD’S BBQ FOOD TRUCK $ 206-7654

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

OAK TREE CAFÉ $$$ 4545 Alameda Blvd. NE 830-2233, cafeoaktree.com

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

OHANA HUT $ 5740 Night Whisper Rd. NW 508-4439, ohanahut.com

Family owned and operated, Ohana Hut means “Family Hut.” It specializes in Hawaiian, Japanese, and Korean flavors to create an Asian fusion menu with a New Mexican twist.

OLD TOWN PIZZA PARLOR $$ 108 Rio Grande Blvd. NW 999-1949, oldtownpizzaabq.com

This comfy, funky, family-owned restaurant serves tasty pies, huge calzones, and portions of pasta that won’t ever leave you hungry.

OLO YOGURT STUDIO IN NOB HILL $ 3339 Central Ave. NE, Ste C 718-4656, oloyogurt.com

Nothing is as sweet as a guilt-free treat. In the same building as Staples in Nob Hill, Olo features a Candyland-esque interior, complete with 10 flavor choices and a salad-bar-sized toppings bar.

O’HARE’S GRILLE & PUB $$ 4100 Southern Blvd. SE, Rio Rancho 896-0123, oharesgrillepub.com

With a menu that is centered around the idea that variety is the key to success, O’Hare’s offers pub fare in a family-friendly atmosphere. Try the Corned Beef and Cabbage special, O’Hare’s Double Decker Reuben, or the staple Fish and Chips, for a truly Irish

experience.

O’NIELL’S PUB $$ 4310 Central Ave. SE plus 1 other metro location 255-6782, oniells.com

O’Niell’s boasts the same neighborhood feeling, many of the same staffers, and virtually the same menu (including the “weird sandwich,” the “burger in paradise,” and homemade fish and chips). Added: an outdoor patio and more beer choices.

O RAMEN $ 2114 Central Ave. SE, 508-1897

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

ORCHID THAI CUISINE $ 4300 Central Ave. SE 265-4047, orchidabq.com

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

THE OWL CAFÉ $$ 800 Eubank Blvd. NE 291-4900, owlcafealbuquerque.com

World-famous green chile cheeseburgers, milkshakes, fajitas, quesadillas, meatloaf, burritos, fries… the list of drool-worthy dishes goes on and on.

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

PADILLA’S MEXICAN KITCHEN $ 1510 Girard Blvd. NE, 262-0115

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

PAISANO’S ITALIAN RESTAURANT $$ 1935 Eubank Blvd. NE 298-7541, paisanosabq.com

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

THE PALETA BAR $ 2325 San Pedro Dr. NE plus 12 other metro locations 884-0049, thepaletabar.com

A hidden Albuquerque gem, The Paleta Bar has taken a tried-and-true, frozen Mexican dessert to new heights. Since 2017, this paleta wonderland has been slinging refreshing Mexican popsicles in endless combinations of flavors.

PAPA FELIPE’S MEXICAN RESTAURANT $$ 9800 Menaul Blvd. NE 292-8877, papafelipes.com

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

PAPA NACHOS $$ 7648 Louisiana Blvd. NE 821-4900, papanachosfood.com

Great homemade Mexican food based on tried-andtrue family recipes is the specialty here: burritos, fish tacos, and the namesake nachos will all make your panza happy.

PARS CUISINE $$ 4320 The 25 Way NE, Ste 100 345-5156, parscuisine.us

For more than 20 years, Pars has served Persian and Mediterranean menu items in a unique atmosphere. Choose to sit on the floor under a large tent, and enjoy the talents of belly dancers, and enjoy tasty kebabs, gyros and more.

PELICAN’S RESTAURANT $$$ 9800 Montgomery Blvd. NE plus 1 other metro location, 298-7678 pelicansabq.com

For 30 years, customers have fallen for Pelican’s— hook, line and sinker. Favorite entrées include Alaskan king crab, Australian lobster tail, and prime rib.

PEREA’S TIJUANA BAR $$ 4590 Corrales Rd., 898-2442

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

PERICO’S $ 10401 Golf Course Rd. NW plus 4 other metro locations 792-5255 pericosmexicanrestaurant.com

Serving delicious New Mexican food at affordable prices made Perico’s instantly popular, and the “home of the ½ lb burrito” is now an Albuquerque institution with five locations, catering services, and 22 different burritos.

PIATANZI $$ 1403 Girard Blvd. NE 792-1700 piatanzi.com

A neighborhood Italian eatery with artisan flair, Piatanzi serves up big bites on smallish plates that please families and adventurous foodies alike, in a venue that scores big points.

PIZZA 9 $$ 4000 Louisiana Blvd. NE plus 12 other metro locations 883-6463, pizzanine.com

Chicago-style pizza at 10 locations around the city, along with the option of gluten-free crust—that’s what Pizza 9 brings to the, er, table. Don’t forget the wings, salads, breadsticks and calzones to complement any meal.

PIZZERIA LUCA $$ 8850 Holly Ave. NE 797-8086, pizzerialuca.com

With imported Italian flour, cheese, and pepperoni, Pizzeria Luca offers authentic Italian cuisine. The restaurant has a subway-inspired interior and features delicious and affordable lunch specials.

PLANTY SWEET $$ 2506 Washington St. NE 433-7111, plantysweet.weebly.com

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

POKI POKI CEVICHERIA $$ 3422 Central Ave. NE plus 1 other metro location 503-1077, pokipokinm.com

Think deconstructed sushi if you’ve never had the traditionally Hawaiian poké. Completely customizable bowls with Latin and Asian fusion are the specialty here. Seven types of fish, 12 sauces, and 22 toppings make for endless combinations atop rice, chips, or a salad.

POLLITO CON PAPAS $$ 6105 Gibson Blvd. SE 765-5486, pollitoconpapas.com

Get ready for a punch of Peruvian cuisine. The menu is dotted with combinations of chicken, potatoes, and cilantro rice. The chicken is brined in vinegar and cumin for about 10 hours, then fired on a spit.

The traditional drink, chicha, makes the perfect complement to any dish. The southeast part of town just inched a bit closer to South America.

PONDEROSA BREWING CO. $ 1761 Bellamah Ave. NW 639-5941, ponderosabrewing.net

A sister brew pub to Pints Brewing in Portland, Oregon, Ponderosa features a wide selection of American and German standard beers, with a classic menu of burgers, salads, and innovative appetizers.

PRAIRIE STAR RESTAURANT $$ 288 Prairie Star Rd. 867-3327, mynewmexicogolf.com

Taking a drive past Bernalillo is a pleasure when you know the visit will include amazing made-fromscratch dishes such as herb-grilled ribeye with chipotle cheddar gratin and New Mexico bisonraised tenderloin. Reservations are recommended.

INDIAN PUEBLO KITCHEN $$$ 2401 12th St. NW 724-3510, puebloharvestcafe.com

The Indian Pueblo Cultural Center is the perfect backdrop for the Native American-inspired cuisine prepared in the café, serving traditional and innovative dishes for breakfast, lunch, and dinner. Reservations are recommended.

PUPUSERIA Y RESTAURANTE SALVADOREÑO $ 1701 Bridge Blvd. SW, 243-8194

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

QUARTER CELTIC BREWPUB $$ 1100 San Mateo Blvd. NE, #50, plus 1 other metro location, 503-1387, quartercelticbrewpub.com

Irish brews like the Crimson Lass and Rye’t Side of Dublin are paired nicely with Celtic pub fare with a New Mexico twist. Must-tries include the classic fish and chips, ruben, shepherd’s pie, and poutine with green chile.

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

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

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

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

RESTORATION PIZZA $ 5161 Lang Ave. NE, Ste A 582-2720, restorationpizza.com

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

RICHARD’S MEXICAN RESTAURANT $$ 3301 Menaul Blvd. NE, 881-1039

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

RICHIE B’S PIZZA $$ 7200 Montgomery Blvd. NE, Ste A-2 312-8579, richiebsabq.com

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

RIO BRAVO BREWING COMPANY $ 1912 2nd St. NW 900-3909 riobravobrewing.com

The pub and grill is bright and airy with high ceilings and a modern industrial style, mixed with the cozy rustic feel of a neighborhood bar, with 32 taps, including their award winning La Luz Lager.

ROCKIN’ TACO $ 3600 Cutler Ave NE 401-1000 greenjeansfarmery.org

Rockin’ Taco is housed inside of Albuquerque’s premier indoor/outdoor gathering place, Green Jeans Farmery. With a food truck vibe and an East Coast flare, this hidden gem is elevating the street taco.

ROMA BAKERY & DELI $ 501 Roma Ave. NW 843-9418, romabakeryanddeli.com You’ll find more than fresh-baked cookies and pastries at this bakery—feast your eyes (and taste buds) on grilled sandwiches and eight fresh deli salads and soups.

RUDY’S COUNTRY STORE AND BAR-B-Q $$ 2321 Carlisle NE plus 1 other metro location 884-4000 rudys.com

Texas-style slow cooking over oak is what makes Rudy’s brisket, ribs and sausage so mouthwatering—not to mention the “sause.” Every serving comes with paper towels, unlimited sliced onions and pickles, and bread to mop up the leftover BBQ.

RUSTIC BUBBLE TEA CAFE $ 840 Juan Tabo Blvd. Ste B 505-1813 rusticbubbleteacafe.com

Rustic Bubble Tea Café has all of the fundamentals of a bubble tea shop down, of course–the hint is in the name, after all–but what sets the independent Albuquerque startup apart is the Vietnameseinspired menu that accompanies its decadent beverages.

RUSTIC ON THE GREEN $ 3600 Cutler Ave. NE 315-1148, rusticburger505.com

Rustic simplicity is the key for this burger joint at Green Jeans Farmery, serving up five equallycraveable burger options and two different kinds of fries from its minimalist menu. Don’t let the simplicity fool you: this unique eatery does gourmet burgers that has fans coming back for more, including its Day of the Dead burger with a secret “Diablo” puree and the Divine Intervention, topped with bleu cheese and caramelized onions.

RUTILIO’S NEW MEXICAN FOODS $ 455 N. Main St., Belen 864-0093

Belen Mayor Rudy Jaramillo’s carne adovada is what put Rutilio’s on the map. This hangout serves their perfect pork with rice and beans, stuffed inside burritos and sopaipillas, and layered inside enchiladas and quesadillas. Add Rutilio’s breakfast burritos and classic New Mexican combos, and guests are sure to find something worth campaigning for.

SADIE’S OF NEW MEXICO $$ 15 Hotel Circle NE plus 2 other metro locations 296-6940 sadiesofnewmexico.com

A staple in New Mexican cuisine, Sadie’s features enchiladas, carne adovada ribs, tacos, burritos, and of course, world-famous chips and salsa. Reservations are recommended.

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

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

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

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

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

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

SANTIAGO’S NEW MEXICAN GRILL $

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—

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

SCARPAS BRICK OVEN PIZZA $$ 5500 Academy Rd. NE 821-1885, scarpaspizza.com

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

SEARED $$ 119 San Pasquale Ave. SW 999-8414, searedabq.com

During the day, the space is Cheese & Coffee, but at night, it gets a makeover and becomes Seared, a fine dining establishment serving up steak, pork loin, and Atlantic Salmon among other things.

SEASONS ROTISSERIE AND GRILL $$$ 2031 Mountain Rd. NW 766-5100, seasonsabq.com

As the name suggests, Seasons varies its menu in accordance with what’s going on throughout the year, using the finest, freshest ingredients.

Depending on what time of year you venture in, you’ll find butternut squash ravioli, grilled Atlantic salmon, and bleu cheese-crusted beef filet. Reservations are recommended.

SERGIO’S LA DOLCE VITA $ 2740 Wyoming Blvd. NE, Ste 8, 554-2602 Fresh, made-from-scratch cookies, donuts, breads, pastries, cakes, and cannoli are on the mouthwatering menu at this Italian bakery.

SHARKY’S FISH & SHRIMP $ 5420 Central Ave. SW, 831-8905

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

SHOGUN JAPANESE RESTAURANT $$ 3310 Central Ave. SE, 265-9166

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

THE SHOP BREAKFAST & LUNCH $ 2933 Monte Vista Blvd. NE, 433-2795

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

SIXTY-SIX ACRES $$ 2400 12th St. NW 243-2230, sixtysixacres.com If you had to boil Sixty-Six Acres down to two words, they would be “casual” and “classy.” Featuring craft cocktails and a wealth of locally sourced, globallyinspired dishes, Sixty-Six Acres is the ideal spot to grab a relaxed, refined meal.

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

SLATE STREET BILLIARDS $ 2003 Southern Blvd., Ste 139 994-0363, slatestreetbilliards.com

Come for the pool, stay for the nachos, and the burgers, and the wings. Rio Rancho’s favorite pool hall also offers has great Happy Hour pricing and plenty of special events.

SLATE STREET CAFÉ $$ 515 Slate Ave. NW, 243-2210 slatestreetcafe.com

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

SLICE AND DICE PIZZERIA $ 5720 McMahon Blvd. Ste B 261-2058, sliceanddicepizzeria.com With both a sweeping library of board games and full menu of hot pies and subs, Slice and Dice is a venue for everyone from seasoned players to wideeyed beginners (or people just hungry for some pizza). They provide a space where you can gather with a few friends and take in the twin delights of pizza and board games.

SLICE PARLOR $ 9904 Montgomery Blvd. NE, plus 1 other metro location, 232-2808, sliceparlor.com

Made-from-scratch pizza dough that is hand stretched daily and cooked on a pizza stone. Have a slice of the old faithful pepperoni pizza; try the Pesto Pizza or the House Calzone. Don’t forget to enjoy the local artwork hanging on the walls.

SOO BAK $ 111 Hermosa Dr. SE 268-0017, soobakfoods.com

Serving up a style of food known as “koi fusion”, Soo Bak offers a wide variety of delicious entrees including eight different varieties of kimichi. Try the Soy Crunch Kimichi, which comes with pickled chayote squash, onions, some jalapenos, and fish sauce, apple juice, soy sauce, and vinegar.

SPINN’S BURGER & BEER $ 4411 Montaño Rd. NW 899-6180, spinnsrestaurant.com Every burger served at Spinn’s is made with never-frozen, fresh-ground Angus beef. Try the restaurant’s signature Armadillo Burger. Spinn’s fries are cut and fried when you order them.

SQUEEZED JUICE BAR $ 7900 San Pedro NE, Ste A-12, plus 2 other metro locations, 821-1437 squeezedjuicebars.com

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

STEEL BENDER BREWYARD $$ 8305 2nd St. NW 433-3537, steelbenderbrewyard.com

The 275-seat brewery has an industrial vibe with cozy undertones. But the Los Ranchos brewery stands apart from competitors based on its wide selection of house made beers and its gourmet menu.

BITES

STARR BROS. BREWING $ 5700 San Antonio Dr. NE, Ste B1 492-2752, starrbrothersbrewing.com

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

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

STRAIGHT UP PIZZA $$ 2801 Eubank Blvd. NE, Ste G 796-9343, straightuppizza.com

Offering New York style pizza with a New Mexican edge, Straight Up Pizza serves the Northeast Heights with specialty pizzas, unique toppings, and a plethora of options for any pizza connoisseur.

STUFYS $ 1107 Candelaria Rd. NW, plus 2 other metro locations 344-1207, stufys.com

Tasty stuffed sopaipillas are on the menu of this customer favorite, which has been around since 1968. Each sopaipilla is made with a custom machine invented by the owners, then stuffed with savory fillings.

SUSHI KING $$ 9421 Coors Blvd. NW, plus 2 other metro locations 890-6200, sushikingnm.com

With three locations around Albuquerque, Sushi King proves day-after-day that it is king of the sea, boasting a large variety of specialty sushi rolls, Japanese curry dishes, and monthly menu revisions to keep the options fresh and appealing. Reservations are recommended.

SWISS ALPS BAKERY $ 3000 San Pedro Dr. NE 881-3063, swissalpsbakery.com

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

TAJ MAHAL CUISINE OF INDIA $$ 1430 Carlisle Blvd. NE 255-1994, tajmahalabq.com

Taj Mahal is filled with all of your Indian favorites, from fresh naan (try the garlic version) to tasty saag paneer. The line goes out the door for the popular lunch buffet.

TASTE OF INDIA $$ 1605 Juan Tabo Blvd. NE 294-6342, tasteofindiaabq.com

Family recipes modified for American tastes; Taste of India typically dials back the spice a bit. But it’s no misnomer to think of Taste of India as just what the name advertises: a taste of regional flavors, conveyed by people who grew up with them

THAI BORAN $$ 3236 La Orilla Rd. NW 492-2244, thaiborannm.com

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

THAI KITCHEN $ 10701 Corrales Rd. NW 890-0059, thaikitchenabq.com Art Xaiyasiha is one of two siblings who crafted one of the Duke City’s first great Thai restaurants, Siam Café. Thai Kitchen is his very own venture, featuring his takes on authentic dishes that taste “just like they do back home.”

THAI SPICE $$ 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.

TOMASITA’S $$ 4949 Pan American Fwy. NE (505) 344-1204, tomasitas.com Serving family recipes and making traditional dishes with local ingredients, Tomasita’s has been one of the state’s most popular local spots since Georgia Maryol opened it in Santa Fe in 1974.

TULLY’S ITALIAN DELI $$ 1425 San Mateo Blvd. NE (505) 255-5370, tullysdeli.com This Italian deli serves two dozen subs for dine-in or pick-up lunch. A fully stocked market features Italian pantry goods from pasta to olive oil. Don’t forget a box of pastries, cookies, biscotti, cake, or a famous cannoli on your way out.

TURTLE MOUNTAIN BREWING COMPANY $$ 905 36th Pl. SE, Rio Rancho plus 1 other metro location (505) 994-9497, turtlemountainbrewing.com turtlemountainbrewing.com Known for its handcrafted ales and lagers, which are brewed on the premises, this is more than just a place to enjoy a few drinks. It’s also a great place to enjoy wood-fired pizzas and calzones in a relaxed, laid-back atmosphere.

UNCLE T’S SANGWICHES $$ 1520 Deborah Rd. SE, Ste O, Rio Rancho (505) 404-9345, allthesangwiches.com Inspired by their grandmother, Uncle T’s has a menu filled with unbeatable sandwiches. Try out their Havana Press which is their version of the Cuban Sandwich. They also have an assortment of fresh pies to end your meal with.

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.

URBAN HOTDOG COMPANY $ 10250 Cottonwood Park NW, Ste. 440 (505) 898-5671, urbanhotdogcompany.com

With about 20 choices—and even a vegetarian option—this restaurant has become a dog-lover’s go-to. Look for Chicago and NYC classics, plus adventurous temptations like the Crafty Dog (topped with mac ‘n’ cheese and bacon).

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. Country comfort meets southwestern flair in an environment that welcomes suits and cowboys alike. Prepare to be stuffed.

VIET TASTE $ 5721 Menaul Blvd. NE (505) 888-0101, pwbportal.us/viet-taste-abq With more than 100 menu options—noodle and rice dishes, eight varieties of Pho, coconut shakes, and many more—this restaurant is true to its name, offering a real taste of Vietnamese cuisine.

VIET PHO $$

4208 Menaul Blvd. NE, (505) 717-2359

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

VILLAGE PIZZA $

3200 La Orilla Rd. NW, E-2 plus 1 other metro location (505) 219-3766, villagepizzanm.com

Family owned and operated, Village Pizza offers salads, nachos, calzones, pasta, and of course, signature pizzas, along with an all-you-can-eat buffet.

VINAIGRETTE $$

1828 Central Ave. SW (505) 842-5507, vinaigretteonline.com

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

VINTAGE 423 $$

8000 Paseo Del Norte Blvd. NE (505) 821-1918, vintage-423.com

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

WECK’S $$

4500 Osuna Rd. NE, #100 plus 9 other metro locations (505) 344-1472, wecksinc.com

For nearly 20 years, Weck’s has served up huge, tasty portions of breakfast and lunch. Examples: The Original comes with one pound of potatoes mixed with eggs, cheese, and chile; the “Scratch Made” Buttermilk Pancakes are more than seven inches wide.

WESTERN VIEW $$ 6411 Central Ave. NW, (505) 836-2200

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

WHICH WICH $ 8110 Louisiana Blvd. NE plus 2 other metro locations (505) 856-1617, whichwich.com

A national brand with local twists, list your favorites on the bag and await a sammie that edges the competition. The UNM location is a student mainstay.

WHOLE HOG CAFÉ $ 9880 Montgomery Blvd. plus 1 other metro location (505) 323-1688, wholehogcafenm.com Get award-winning Memphis-style barbecue in a family-friendly atmosphere. Can’t-miss items include the pulled pork, potato salad, and the homemade banana pudding.

YANNI’S MODERN MEDITERRANEAN $$ 3109 Central Ave. SE (505) 268-9250, yannisabq.com

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

YASMINE’S CAFÉ $ 1600 Central Ave. SE, (505) 242-1980

Yasmine’s is one of the few places in Albuquerque with shawarma—pitas filled with marinated chicken or beef that’s been pressed, stacked and cooked slowly on a rotisserie. Also try lamb and beef shish kababs, baba ghanoush, fatah, and four varieties of baklava.

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.

ZINC WINE BAR AND BISTRO $$$ 3009 Central Ave. NE (505) 254-9462, zincabq.com

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

ZORBA’S FINE GREEK CUISINE $ 11225 Montgomery Blvd. NE (505) 323-2695, zorbasabq.com

The family behind University area favorite, Olympia Café, have relocated their tasty homemade Greek food to the Northeast Heights. Try the Southwestern Gyros or the enduring customer favorite, the pork, chicken, or lamb kebob.

A BEAUTIFUL TRANSFORMATION

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

PHOTO BY RYAN FLANAGAN/ATM

After recovering from cancer—and a hectic career as an executive—Linda Taylor searched for a change. The result is Juxtaposed, her Northeast Heights boutique featuring decadent, upcycled furniture. (p. 180)

YOU DROP

Look goodFeel good

Tips to be a better you...

By Dakota-Lynn McCaffrey

Q:I AM AN OLDER MALE AND HAVE HAD THE SAME HAIRCUT FOR AS LONG AS I CAN REMEMBER. I THINK IT’S TIME FOR A CHANGE... CAN YOU RECOMMEND DIFFERENT HAIRCUT STYLES THAT ARE “IN”?

A:"As men age, the color and texture of our hair chang es. However, one can change your appearance signifi cantly just by making a few adjustments to color and style. For example, most middle-aged and older men cut their hair short; some men are able to still keep their hair long if they have the facial structure to compliment the longer hair. My recommen dation for you would be to keep your hair short on the sides with some length on the top of your head combined with a bit of texture. This look is more youthful-looking and may even put a little bounce in your step.”

“A lot of things factor in when wanting a haircut, or a new style. Consultation with your stylist or barber is key! Your lifestyle, maintenance discipline, density of hair, tex ture of hair and much more come into play when choosing a hair cut that suits you best. My best advice would be to let your hair grow out to the point where you can’t stand it anymore, then we can have an optimal amount of room to work with. We can start with a clean, classic scissor cut then start refining the nape area with a low taper and start curating a style that fits you best and gives you something to work with. Styling is a big part of the fin ished look, and I educate my clients on products, and tools that will help them effortlessly achieve a style that works for them.”

Mario Ortiz Owner Waves Salon 525 Central Ave. NE

Rachel Romero Owner The Barberologist Lounge 6600 Indian School Rd. NE, Suite A

A:

“During a guest consultation I always ask three questions. The first being, how much effort are you willing to put into your hair each morning? The second being, are you willing to use a product or a blow dryer? Lastly, are you willing to try something outside of your comfort zone?

These three questions have worked magic in finding out what a guest would like even when they seem to not know what they want.

A gentleman’s haircut is always a classic. This style usually requires a blow dryer and some good product to keep the hair in place all day.

A haircut that’s a little more trendy is a short messy top with a faded side. This style seems to fit the athletic man or the man that wants to put in some effort into their hair. Product is recommended for this style but not necessary.

One last haircut I see making a comeback is the shoulder length hair middle part, (example John Wick). This style requires the most time and most product, as well as a blow dryer.

Any of these styles are achievable, depending on the timeline and patience of the individual.”

A:“When consulting new gentleman clients about changing up their style, I like to ask a few questions about their lifestyle as well.

How much time do they have to spend on grooming? Are they comfortable using styling products or tools? Do they have any hobbies or activities that require any thing to be worn on the head?

Based on these answers as well as evaluating their growth patterns, hairlines and face shape we can then decide how best to achieve a fresh new look. Sometimes a new look might be as simple as adding some color to change things up.

I find that male clients over 30 tend not to use online resources to “show” a stylist what they have in mind, therefore it’s often helpful for stylists to have a few pictures of their previous work saved to help reference and help explain cutting terms.

Some icons of men’s trends are George Clooney, Sean Connery, Pierce Brosnan and Brad Pitt.”

OURE ERT OURE ERT

Marcos Romero Master Barber

Steel Blade Men’s Salon 5901 Wyoming Blvd. NE, P6

5400 Sevilla Ave. NW

Jill Caskie Owner Armando’s Hair Salon

Want to look good and feel good? Send us your questions, and we’ll ask the city’s experts. editor@abqthemag.com

‘TIL

A:

By Emma Trevino

NEVER PULL A SWEET TOOTH

Buffett’s Candies has been in the city for nearly 70 years—yes, the place is iconic. When you shop local, you just might strike gold, as is the case with Buffett’s Piñon Assortment, which has been a consistent bestseller. The American Southwest is known for its piñons, and the nuts are a holiday staple for many. With an array of options, from poundage to chocolate type, these sweet treats are a musthave for gifts or just for personal indulgence (your secret’s safe with us).

Piñon Assortment, $36-$104

Buffett’s Candies 7001 Lomas Blvd NE (505) 265-7731 buffettscandies.com

COURTESY

PHOTOS

Your touchstone for ABQ’s cool, fun & eclectic retail goodies that will help you live life a bit happier and smarter.

‘TIL YOU DROP

BEER ME, BRO

It goes without saying that Breaking Bad is more than beloved in ABQ. Beer fans, for example, would give anything to have Agent Hank Schrader gift us with a six-pack of his homemade bottled brew. Whether you’re a home brewer or pub crawler, this sign is a sure-fire way to let everyone know you love beer and BB.

Schraderbräu Metal Sign, $40

Breaking Bad Store ABQ 2047 South Plaza Street NW (505) 242-6944

breakingbadstoreabq.com

THE SCIENCE OF SOOTHING

Imagine this: it’s a cool fall morning, the leaves are falling and you’re sitting outside with the trusty thermos you’ve had for ages. When you take a sip of your cozy drink, it’s…lukewarm. Way to ruin the vibes. Not only is this cup aesthetically smart, but it keeps your tea or coffee vacuum sealed so it stays warm for way longer. Talk about genius.

Stainless Steel 18-ounce Vacuum Flask Tea Chemistry, $40 NM Tea Company 1131 Mountain Road NW (505) 962-2137 nmteaco.com

SPICE UP YOUR DECOR

It’s not autumn in Albuquerque without a ristra, so go all-out with this string of pods. A traditional sign of hospitality, you won’t be hard-pressed to find homes all across the city that display colorful (and edible) ristras this time of year. Rehy drate the dried red chile to make mouth-watering enchilada sauce, or grind it up as-is for your very own ‘famous’ home made chile powder.

18’’ Natural Chile Ristra, $66.99 Sichler’s 820 San Mateo NE (505) 255-3338 sichlers.com

‘TIL YOU DROP

Shop Talk

Renewal and upcycling take on new and amazing dimensions inside this stylish Northeast Heights shop.

Those who visit Juxtaposed Bou tique are bound to be impressed by its eclectic and stylish product line, but even more than that, the store served as a needed dose of wellness thera py for its owner.

Linda Taylor moved from Las Vegas, Nevada, to Albuquerque approximate ly three years ago after surviving a long battle with head and neck cancer. At that point, she decided to transition from a hectic career as a retail executive into something more suitable for a cancer sur vivor. Taylor already possessed an artistic bent after initially studying set design at the School of Visual and Performing Arts in San Diego, so she founded a business where she could translate those skills into positive production while continuing the

healing process.

A little more than one year into the en deavor, it’s safe to say it’s been a success on all levels.

“After getting here and getting back to my artistic roots, it really drew out my ar tistic spirit,” Taylor says. “It’s really been helpful and healing for me to have this shop and have so many people support me in this venture. It’s been truly a bless ing.”

One of the other goals of Juxtaposed, was to fill a stylistic void she found upon arriving in the Duke City.

“I have a very eclectic home that we purchased in Albuquerque. I just couldn’t find any furniture to fit our style,” Taylor says. “I started looking at paint lines (and) decided to paint my own (furniture).

Next thing I knew, I was painting other people’s furniture and people were paying me for it.”

Taylor specializes in finding pieces of older, vintage furniture to upcycle, which means to make them new, and she does that by re-painting them with Melange Paints, a product that is also sold at the store. She also does custom work for cli ents, both on site and at the shop. Because Taylor finds the majority of her furniture online, the available product is constantly changing.

“They are all one of a kind,” she says. “I’ve had people ask that when they come in, ‘Is this a display, do you have others?’ I have to say, ‘If you love it, buy it now because they are one of a kind.’ I do have people that come back upset when it’s

PHOTOS BY RYAN FLANAGAN/ATM

gone.”

Juxtaposed features more than just furniture, however. Taylor showcases the wares of nine other artists in her shop, offering a collection of products that in cludes home decor, women’s clothing, jewelry, skin and aromatherapy, paintings, antiques and more. The blend of contrast ing styles and talents makes Juxtaposed an ideal moniker.

“We all have varying styles, from Bo hemian to farmhouse to industrial to vin tage,” Taylor says. “I thought: what better way to show people that you can mix dif ferent styles within your home, both the pieces that you may have inherited from family or that are heirlooms plus new items as well? You can mix those styles to make something beautiful.

“When I was searching for just the right word to name the shop, I thought about juxtaposition, placing new with old and different styles together, and that’s how I came up with it.”

In addition to a varied selection of vin tage-meets-modern products, Juxtaposed offers classes for the artistically inclined. Taylor herself teaches classes using Me lange Paints twice a month, while jewel ry-making and crafting courses are also available.

“It’s a woman-led company. I just love the coverage of the paint,” Taylor says of Melange, which originates from Sugar land, Texas. “I love what you can do with it. It’s just my favorite paint.”

Taylor also works to partner with oth er local female-owned stores twice a year — once ahead of the holiday season and once in the spring — for events called shop hops, where customers get free gifts, food and refreshments from participat ing businesses. It’s a good way to connect with other store owners while spreading the word about Juxtaposed.

Taylor moved to Albuquerque to slow down life a little bit, and in the process, she’s made quite a few new friends while spreading her love of the eclectic through her boutique.

“My customers become my friends. That’s truly how it’s been,” she says. “Ev eryone that walks in the door, they always say that it feels very much like they’re a child again or that they’re home. It just feels very warm-spirited inside the bou tique and everyone shares that with me. I’m so grateful that they do. I end up meet ing them and they become more than just a customer.”

—TRISTEN CRITCHFIELD

KEEPING TABS

FRIENDSPAWS BUTTON

THE WONDERFUL MISFITS OF OZ

There isn’t a shortage of animal shelters in New Mexico, but Edge wood’s Misfits of Oz Farm Sanctu ary is home to over 50 pigs–not your av erage shelter dog. The sanctuary works to take in the misfits, the last-chance animals that might not have a shot at getting ad opted into a private home. So why are so many pigs in need of rescuing? There are more pigs in the state that don’t have suit able homes than one might think, but it’s important to remember it’s not the pigs’ fault. “Most of our animals come from shelters or (unsafe) spaces,” says Misfits of Oz founder Shanda Harris. “We try to re serve our space for animals who aren’t go ing to be generally adoptable otherwise.”

The safe haven’s name is a reminder of its humble beginnings– in 2015, Harris started Misfits of Oz in Kansas before eventually relocating to the ABQ area last July. They’re certainly not in Kansas any more, and with over 90 farm animals to tal –including dogs, cats, chickens, ducks, goats, etc.-- Misfits is one of the state’s big gest farm animal sanctuaries.

Just last February, Misfits took in 45 animals from NM45, a sanctuary that was closing. Not only did this certainly save the lives of those animals, but it allowed them to have a better quality of life than they had before. Harris says providing not only resources like food and healthcare, but also a family and friends for these an

imals, is a big reason she continues to do this important work.

“The animals really are just such an incredible force of life,” says Harris. “They’ve come from such horrendous backgrounds and they still all have the best attitudes. They’re so grateful, they ap preciate every meal they get and the joy of watching them have fresh water to drink and play in, it’s so heartwarming.”

Even though Misfits doesn’t generally take owner surrenders, they are equipped to help network and work with the owner to try and find the pig a new home. The pigs the team at Misfits help are beyond what most facilities can offer, says Harris. “A lot of the pigs (we take in) have some

pretty serious health issues, we had one pig, Jane, who was a worldwide celebrity because of her transformation story.” Jane was a Misfits resident for six months be fore passing in August, but her legacy is one of resilience and joy.

For Harris, another perk of the job is educating the public about these porcine powerhouses. “Seeing the connection made between people from the outside when they come and meet the animals, it’s very rewarding,” says Harris.

Unfortunately for Harris, running this facility isn’t always as fun as it looks–Misfits deals with unique challenges that state-funded shelters often don’t, like gi ant bi-monthly feed orders that ring in at a whopping $3,400. The upside is that Misfits will fundraise often and has a great network of supporters and volunteers, one that Harris is keen on growing.

“We want people to see what amazing animals these are, and how much they re ally are like us,” says Harris. “Donations are always (in need) here, and we always need more volunteers. We have around 85 animals, and with that many animals comes a lot of feedings, a lot of scooping poop, a lot of putting out straw and hay.”

With an infinite number of ways to help Misfits of Oz, Harris wants the pub lic to know that every donation makes a world of difference, whether it’s big or small, whether it’s volunteering or buy ing a t-shirt. “We are eternally grateful for every way that the community helps us,” says Harris. —ET

ABQ’

PETS

By Emma Trevino

Teecee Centeno’s furry friend Fizzy is as tranquil as can be, which is demonstrated by his strict morning meditation routine. “He practices reiki every morning– all I have to do is turn meditation music on and he knows what we’re going to be doing,” says Centeno. She’s known her sweet pup since he was five weeks old, and when her friend/Fizzy’s owner passed, Centeno knew that she had to give Fizzy a great new home. “We both needed each other then, so it was perfect timing,” says Centeno. The five-and-a-half year old Cairn Terrier mix has no short age of hobbies, and you’ll often find him hiking in the bosque and passengering in Centeno’s three-wheeled bike. According to Centeno, Fizzy’s all anyone could want in a dog. “He can sense when I’m feeling emo tional, so he’ll come celebrate the happiness and comfort me in the sad moments.”

Oli

Fizzy Scout Sophie

This kitty’s no stranger to jumping over hurdles. From an inspiring fight and an ongoing win over renal failure to a strenuous move across the country, Scout’s been through it all. Now, the 10-year-old is thriving and ready to relax in her new home. It all started nearly a decade ago, when Scout’s owner, Mary Lingenfelter, was at a friend’s house for dinner. “Her teenage kids came home with a kitten and they begged (their mom) to keep it,” says Lingenfelter. They couldn’t keep it, but Lingenfelter said, ‘why not?’ and took Scout home that very night. Scout’s more dog than cat, says Lingenfelter, and that helps her fit in perfectly with the family. “With my chocolate Labrador, Scout’s so patient and has never hissed at him or scratched him,” says Lingenfelter.

Two-year-old Oli has no shortage of love and attention from his own er, Isabelle Hernandez, which is necessary for his sometimes nervous personality. “You can have a napkin or a gum wrapper and start shaking it and chase him and he’ll run away,” says Hernandez laughing. “He’s a big dog, but he’s a scaredy cat.” The herding dog mix is obsessed with his toys, so Hernandez’s job at Petco is a huge plus. “He loves to carry around his (stuffed) lambchop toys wherever he goes,” says Hernandez. “He’ll even sleep with it in his mouth!” Patience is a virtue, and it’s one that Oli has plenty of, with Hernandez dressing him up on the daily. “I love that he lets me put bandanas on him and play with his ears– he’s pretty much fine with whatever,” says Hernandez.

Growing up with cats meant that Mia Statkus was eager to get her first pup, and it turned out to be a match made in heaven. “I waited to move out of my apartment and into a house before going to the pound,” says Statkus. “When they brought Sophie out, I just instantly fell in love with her.” Sophie was only three months old when Statkus took her home in 2017, and the now five-yearold Labrador/Rhodesian Ridgeback mix is happier than ever, especially when she does her favorite activity. “She loves swimming and anything that has to do with the water, the lake, the river, fishing– even frozen water!” says Statkus. Sophie is spunky and always up for an adventure, which makes her the perfect companion for Statkus. “What’s so admirable about Sophie is her ability to have fun wherever we go,” says Statkus. “No matter what we’re doing, she’s ready for it.”

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.

These days, the enduring building known as La Glorieta serves as the administration offices of Manzano Day School. But if the beautiful hacienda that sits alongside Central Avenue near Old Town could write its own Wikipe dia entry, a million words wouldn’t be enough.

La Glorieta is widely believed to be ABQ’s oldest residence. It was built 360 years ago, replete with the three-footthick adobe walls that provided insulation from weather and other adversaries for families, like the settlers who first occu pied the beautiful single-story hacienda.

When the Pueblo Revolt of 1680 turned the tables on many city dwellers, it forced Spaniards, conquistadors and ci vilians alike to flee the area. The hacienda was abandoned and partially damaged in the fighting, but was later repaired and again occupied.

Through its life of ups and downs, La Glorieta has endured—and is loved just as much today as it was centuries ago. “It’s still a well-used building and it’s just sort of a magical place that you walk through,” says Emily Villegas, Manzano’s Director of Admission and Financial Aid. “The building is quirky and the floors are un even and the walls are really thick. We try to appreciate all those quirks.”

Interestingly, the school and La Glo rieta have more than one connection. In 1861, a German immigrant named Franz Huning purchased La Glorieta from the Franciscans before moving to a property called Huning Castle.

Manzano Day School’s original loca tion was in fact Huning Castle (now an historic neighborhood) before the school settled into its current home in 1942. Even though the original Huning Cas tle building has since been demolished, its history lives on through La Glorieta’s steadfastness.

La Glorieta’s modern-day renaissance began in 1940, when it was bought by Ruth Hanna McCormick Simms for her just-founded Manzano Day School. Simms was disappointed by the area’s ed ucational facilities and wanted to provide a ‘proper education’ for her daughter and

like-minded families.

Originally a smaller structure, the north, south, east and west wings were added by one-time owners Huning and the Fergusson family at different points throughout the building’s history, creat ing an enclosed courtyard.

“Over the years, even though we have expanded and gotten bigger, (La Glori eta) is still very much the heart of cam pus,” says Villegas. “The courtyard in the middle is a beautiful spot to visit and in age-appropriate ways we try to teach our students about it.”

Having the hacienda as a cornerstone of Manzano is also a way for teachers to give their students a more nuanced per spective of their place in the area. “We’re

trying to teach our students about be ing part of a bigger community, a bigger world that’s beyond our walls,” says Ville gas. “But to do that, you have to first start out by understanding your own history and community.”

For 82 years, the school has utilized the colonial artifact and has remained committed to respecting and preserving the longstanding history that defines the building. To that end, the school has also completed some recent renovations.

“We see ourselves as stewards of this piece of Albuquerque,” says Villegas. “It’s important to preserve things for future generations, and we feel that responsibil ity to understand our history and Albu querque’s history.”

Centuries of Southwest history look good on La Glorieta ABQ’S EVERLASTING ARTIFACT

PHOTO BY RYAN FLANAGAN/ATM

Surrounded by concrete and asphalt, a wildly colored garden grows two stories tall in downtown Albuquer que. Butterflies, dragonflies and bees flit amid orange flowers twining across an immense purple background. A huge tree dominates the scene, which is only in two dimensions, though it feels like it could come to life at any second.

“In the Garden of Sharing” is a mural on the Albuquerque Community Foun dation building. Fittingly, it was inspired by the surrounding city hubbub. “I looked at the location smack-dab in downtown Albuquerque and I wanted to express the interconnectivity between the natural world and the human-engineered world,” says PAZ, lead artist on the project. “So, I utilized insects, flowers and a big tree to depict how humans and nature share this world.”

PAZ, who prefers this three-letter, up percased moniker, enlisted young appren tices from Working Classroom, a nonprof it that serves the youth of Albuquerque, as well as established professional artists to help execute the mural, which was com pleted in about 3½ months in 2019.

The Jennifer Riordan Foundation’s Sparkle Fund paid for “In the Garden of Sharing,” which is the first of four public arts projects representing the late Rior dan’s mantra: “Please remember to always be kind, loving, caring and sharing.” PAZ created a 10-foot-by-10-foot sculpture of a teddy bear called Sparky to repre sent kindness, and next spring, he will lead other artists in creating two murals at Lovelace Medical Center representing “loving.”

PAZ says every aspect of the garden mural speaks to interconnectivity and sharing. The tree and other plants, for in stance, use photosynthesis to convert car bon dioxide into oxygen shared with hu mans, and the insects pollinate the flowers as they seek nectar. Even the complemen tary colors (orange, turquoise, pink, pur ple, green) represent interconnectivity because they’re created from combina tions of primary red, blue and yellow. The Tijeras Avenue location of the mural on

the building of ACF, which funds numer ous local projects, also resonates with the sharing theme.

In his career of more than 50 years, PAZ has worked as a jewelry designer, sculptor, painter and leader of an Aztec dance group. In the mid-1990s, anoth er artist invited him to work on a large public art project, “and it was really nice to branch out from the microcosm to the macrocosm of art,” he says. In the last 10 years, he’s focused primarily on largescale artwork.

PAZ has enjoyed stepping back from the mural to assess the reactions of pass ersby. “The mural’s scope, colors and theme draw people in from afar,” he says.

“At 31 feet high and 64 feet wide, it’s big ger than a lot of those murals right around it.” As a viewer moves closer, more details become apparent, including tiny hot air balloons and birds above the Albuquer que skyline in the distance beyond the tree.

While depicting interconnectivity be tween the urban and natural worlds, “In the Garden of Sharing” also offers admir ers a respite from fast-paced city life— also PAZ’s intent.

“I view art as medicine,” he says, “and I like when people walk away from my art feeling better than before they viewed it.”

—LISA OCKER

The late Jennifer Riordan continues to inspire ABQ with love IN THE GARDEN OF SHARING

PHOTO BY DON JAMES/ATM

12th Street Tavern 35

3 Advertising 34

3128 Social House 163

ABQ Childcare/All Seasons Day School 51, 58

Albuquerque City Limits Restaurant 166

Albuquerque Florist 70

All World Travel 39

AlluraDerm Med Spa 52

Animal Humane New Mexico 75

Aragon Moss George Jenkins LLP 72

Assistance League 68

Bill Stanage Wealth Management Group LLC 53

Blush Med Spa 30

Born and Raised 121

Bosque Aesthetics 6, 7, 48, 49

Bosque Brewing 138

Brew Lab 101 77

Bridal Elegance by Darlene 120

Bubba's 33 63

Burn Boot Camp 78

CABQ.gov 114

California Closets 41

Celina's Biscochitos 121

Cheba Hut 127 CNM 24

Coyote 102.5 168

Crystal Springs 155

Cuidando Los Ninos 60

Dave's Los Ranchos Lounge 152

Duke City Software 170

El Monte Sagrado 169

El Viva Mexico 113

Elite MD 66

Ethan Allen Furniture 17

Exhibit Solutions of New Mexico 29

Facility Pump Repair 154

Flying Star Cafe 160 Fuego 102.9 171

Gather 59

Gold Street Pizza & Brew 111 Halo Med Spa 119

Houston Wholesale Cars LLC 2, 3

Indian Pueblo Cultural Center 61

Inn of the Mountain Gods 71 Inspire Salon 73

International Protective Service 46, 47

JC's NYPD Pizza 110

Joy Junction 183

Kangen Water 159

KISS 97.3 172

Kubota Tractor Inc 186

Le Macaron French Pastries 113

Lee Michaels Fine Jewelry Back Cover

Lindo Mexico 126

Lonnie's Custom Jewelers 118

Los Poblanos Inn Town & Ranch Supplies 43

Mario's Pizzeria & Ristorante 110

Mark Pardo Salon & Spa 65

Mas Tapas Y Vino 167

Menaul School 122

Merry Maids 4, 5

Mesa Tractor 21

National Institute of Flamenco 81 New Mexico Artisan Market 62

New Mexico Bowl 67

New Mexico Orthopaedic Surgery Center 23

New Mexico Sports & Wellness 115

New Mexico Standard 143

Optimum 44 Passion’s Story Inc 64

QC Kinetix Inside Front Cover

Radiology Associates of Albuquerque 37 Rio Grande Credit Union 13, 15, 190, Inside Back Cover Route 66 Cleaners 173

Rudy's Country Store & BBQ 158

Santa Ana Star Casino Hotel 69 Sawmill Market 54 Score420 153 Seasons/Savoy 112 Skinny Secrets 116

Skrewball Peanut Butter Whiskey 165

Slate Street Billiards 157 Sobremesa 19

Southern Glazer's Wine & Spirits 147

Southwest Women's Oncology 10, 11

Southwestern HR Consulting 74

Stewart title of albuquerque 50

The Domes Retreat 150

The Downs Racetrack & Casino 79

The Education Plan 183

The Grove Cafe & Market 162

The Real Estate Academy - Coldwell Banker 33

Tito’s Handmade Vodka 76

Trail Rider Pizza 111

University of New Mexico Athletic Department 8, 9 WisePies 189

OLD TOWN RISTRAS

By Giovanna Cartagena

It must be a sign of the times—‘the times’ being fall, that is. Right out front of Plaza Gifts in Old Town, Giovanna Cartagena used her iPhone 14 Pro to snap this gorgeous shot of two dozen ristras, an indicator that crisp mornings and the smell of chile in the air are here at last. “We love to explore,” says Cartagena. “I know that chiles and ristras are a really important part of the culture here and I thought it looked super cool.”

Cartagena, who just moved here with her partner from San Diego, says that pho tography is always on her mind, whether she’s perusing Old Town’s fineries or hiking in this unfamiliar desert climate. “Wherever we go I like to take pictures and record our experiences,” says Cart agena. “This is actually the first picture I took that day after getting out of the car!”

Albuquerque’s unique geography was a big draw for Cartagena, who says she loves the dry air that San Diego lacks. “When (my partner) got a great job offer here, it was a no-brainer,” says Cartagena. “We had already researched the area and have always wanted to live in the desert. We also love the landscape of the desert. It’s very out-of-this-world.”

Even though photography is just a casu al hobby for now, Cartagena hopes to buy a high-end specialty camera soon and get more into astrophotography. Compared to light-dense San Diego, New Mexico’s night sky is hard to beat. —ET

Enter ATM’s photo contest and see your photo featured in our PHOTO OF THE MONTH!

Submissions should include one high-resolution digital file sent by email. All photos sent to ATM will be property of the magazine and will not be mailed back to sender. All entries should include your name and phone number. Please include a bio and a brief description of how the photo was taken. Email entries to: photocontest@abqthemag.com

New Mexico Rail Runner Express

Ridership aboard the Rail Runner has come roaring back. The post-pandemic numbers of our Belen-to-Santa Fe commuter train have risen steadily since full service was re instated in May of 2021 after a year-long suspension. The increase has been helped in part by a 75-percent reduced fare (in effect through the end of this year), which means a roundtrip train from downtown ABQ to Santa Fe will run you only $2.50 through December 31.

The rail provides a low-cost option for those who commute to work, but it’s also a perfect excuse to just hop aboard for fun day trips. The 100-mile route winds its way through the beautiful canyons and arroyos of New Mexico’s high desert, often on a rail path far removed from Interstate 25—with breathtaking scenery you will never see from the highway. The dozen trains run daily, with stops at 15 stations, including three at Na tive pueblos and three in Santa Fe.

The cars have free WiFi, restrooms and outlets for charging devices, and allow food and beverages to be brought and consumed onboard (except alcohol). Also, fares are hassle-free: just board, and when the ticket agent arrives, pay with a credit/debit card or cash. And, aside from the downtown stations in ABQ and Santa Fe, parking is free. It’s no wonder ridership is on the rise.

—T. LEMON

1. Each train car holds 139 seated pas sengers.

2. The Rail Runner carries more peo ple on a daily basis than 67% of New Mexico’s roads.

3. The rail corridor is 100 miles, from Belen to the south to the Santa Fe De pot to the north. Most commuter rails average a 30-mile corridor.

5. The line runs through five Native pueb los: Isleta, Sandia, Santa Ana, San Felipe, and Santo Domingo.

9. The Rail Runner remains the fastest start-up commuter rail in the country in the past 40 years.

10. The train has a popular roadrunner mascot named “Trax,” who is available for public appearances and events.

11. Prior to the pandemic, the trains fea tured annual skits by UNM Theatre De partment students performing “Shake speare on the Rail.”

7. Former KRQE, Channel 13 news an chor Deanna Sauceda got married aboard the Rail Runner.

8. It took a little more than 21 months of construction to make the Rail Runner operational.

13. The trains make a combined 1,640 stops each week.

14. Each passenger car can hold up to 8 rider bicycles.

15. There are 136 total bike lockers at Rail Runner stations.

16. Since the pandemic started in 2020, the Rail Runner’s marketing team has won 29 local, regional, and international awards.

17. Each train set is staffed with an En gineer, a Conductor, and a Ticket Agent.

18. Rail Runner’s top speed is 79 mph.

12. The service has transported more than 13 million passengers since it began operation in 2006.

COURTESY PHOTO

6. There have been nine movie or TV productions that have filmed aboard the Rail Runner.

4. The first train ran on July 16, 2006.

LOVE IN VERONA COLLECTION