Albuquerque The Magazine, October 2022

ABQ Cannabis

Our state approved recreational use six months ago, and there are already 150 dispensary locations in ABQ. Here’s our round-up of info, lists, tips, products, lingo, suggestions and perspective on the nation’s fastest-growing new crop.

DEPARTMENTS

The Balloon Fiesta’s bicentennial; ABQ comes together to support students; a fossil finally gets a night at the museum after 70 years; a baby gorilla joins the ABQ BioPark family; a tribute to a local hero among young athletes.

The journey of Holly Holm, from curious teen to MMA extraordinaire-Holly shares what life looks like beyond the ring and her connection to the city that knows her.

140 Behind The Scenes

Wind, rain, fire and floods are all in a day’s work for meteorologist and weather fanatic Daniel Porter.

DEPARTMENTS

Creatives

Hanselmann Pottery’s head potter James West explains why handthrown ceramics captivate city locals and Hollywood royalty alike.

146 Shelflife

A look into the history and hot-air heroes of Balloon Fiesta through the eyes of local balloon buffs in “50 Years of Balloon Magic.”

148 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.

151 Dish 152 Eats Review

Whiptail’s American fare with New Mexican flair has won the hearts of locals as a tapas-style eatery with unique cocktails to boot.

156 Eats, Etc.

El Roi Café serves up a frybread green chile cheeseburger that’s fa mous state-wide; find live entertain ment and killer treats at Tap N Taco; Upscale Burgers and Shakes thrives with made-from-scratch meals.

158 From The Vine

For illicit-style swill, we take a tour of the city’s speakeasies, inspired by the covert ops of Prohibi tion-era America.

164 A Recipe For Success

Don’t underestimate the power of a stellar Frito pie, which brings Debra Baca’s friends and family together every year.

166 Bites

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

OCTOBER 2022

Volume 19 Number 6

PHOTO DIRECTOR

Don James don@abqthemag.com

ART DIRECTOR

Jared Lambert

jared@abqthemag.com

GRAPHIC DESIGNER

Candice Callado candice@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

Kourtney Munoz

Kevin Hopper Heather Hunter

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

LETTERS TO THE EDITOR

We welcome letters to the Editor. You may e-mail yours to editor@abqthemag.com, or submit it directly from our website, or via snail mail.

EDITORIAL SUBMISSIONS

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DEPARTMENTS

191 Fun 192 ‘Til You Drop

Tips for winter’s dry skin; find fun items in ATM’s newly appointed “Local Stuff We Love” section; a look at the Indian Pueblo Store’s authentic wares.

198 Paws Button

Nanci Verna’s tips and tricks as ABQ’s lone dedicated cat behavior specialist (including why your kitty is the king of the castle).

200 ABQ’s Amazing Pets

Pumpkin; Molly; Maui; and Lola.

203 Piece Of The Past

The Rosenwald Building’s tumultuous history, from ABQ’s reigning retail boss of the 1910s to an unlucky mattress fire to a coveted spot on the National Register of Historic Places.

204 Passenger Window

Pueblo imagery with modern-day touches make Nativo Lodge the per fect photo-op.

207 Photo Contest

This month’s winner: “Cosmic Window,” by Brad Joyce.

208 A Few Things

A look into what made UNM Head Football Coach Danny Gonzales the person he is today.

OCTOBER 2022

Volume 19 Number 6

PUBLISHER

Larryl Lynch larryl@abqthemag.com

ASSOCIATE PUBLISHER

Gena Salazar gena@abqthemag.com

PUBLISHING DIRECTOR

Dakota-Lynn McCaffrey dakota@abqthemag.com

SENIOR ADVERTISING EXECUTIVES

Philip Kjelland philip@abqthemag.com

Megan Life megan@abqthemag.com

ADVERTISING EXECUTIVE

Cassandra Moore cassandra@abqthemag.com

BUSINESS OFFICE business@abqthemag.com

ASSOCIATE PUBLISHER EMERITUS Scott Davis (1966–2004)

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It’s been a long time in the making for this magazine to write about cannabis. Not because we’re morally for or against its use—it’s certainly been proven to be power fully effective medicine in numerous areas.

Rather, we were waiting for the right time because we wanted to make sure that our ABQ readers were comfortable enough for a weed conversation in our pages. You see, we like to think of our readers as ‘grown ups,’ which is why we used that term on this month’s cover.

Reader studies show that you—the ATM reader—are a bit more educated, have slightly deeper community roots, earn a slightly higher income, and, yes, are a wee bit more mature (er, older) than the city’s average media consumer.

So, our editorial content has always leaned toward our read ers. And now, that content includes cannabis, which became legal for recreational sales this past April. There are already nearly 150 dispensary locations in the city—and many more on the way.

Our series of stories looks at what you’ll find in those dispen saries, both in product and gear.

Some of those retail stores are owned by Darren White, the former Bernalillo County sheriff, who was kind enough to talk to us about his ironic turn as lawman-turned-pot-seller.

We also spoke with famed local author Jimmy Santiago Baca, who spent six years in prison time as a young man for his in volvement in, among other things, marijuana distribution. He talks about his journey from weed to writer.

We also took time to lighten the conversation with some fun cannabis lists (and playlists). Turn to page 88 to break the seal.

Also this month, we’re bringing you the story of Cecil A. Lynn Jr., a dedicated high school and youth sports official who called games in New Mexico for 50 years. Before his passing in 2021, Lynn was inducted into the state’s officiating hall of fame, and now he’s being honored with a commemorative coin.

This story has personal ties for me: I knew Mr. Lynn very well. His son, Cecil III, was a classmate and roommate of mine

at New Mexico State in the 1980s. Sometimes he would invite me for weekends or holidays to his family home in ABQ, and I would spend hours talking football or basketball with Mr. Lynn. He was a smart, passionate man, and he left a lasting mark on youth sports.

I think he loved chatting with me because his own son’s knowledge of sports wouldn’t fit in a bottle cap. Cecil III was probably too busy, between being a track star at NMSU and a DJ (his crates of record albums took over our apartment), before going on to becoming an attorney. He and his sisters, Barbara and Denise (also incredible athletes), and the Lynn family have created a scholarship in the name of their father. Read Cecil III’s remembrance on page 32.

And don’t miss our interview with UNM head football coach Danny Gonzales. He grew up in ABQ, and is now beginning his third season leading his hometown Lobos. His roots here are deep, and he’s proud to let everyone know about them. Learn more about Gonzales on page 208.

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

Sincerely,

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

50 YEARS OF HIGH-FLYING FUN

The annual event that’s quintessentially Albuquerque, the Balloon Fiesta is kicking off October 1 with an es pecially soaring celebration in recognition of 50 years of beautiful special shapes and hypnotic balloon glows. The Fiesta, which continues through October 9, will feature more than 500 balloons dotting the ground and then the Albuquerque sky. There’s nothing quite like the chilly autumn 5 a.m. walk around Balloon Fiesta Park, where hundreds of ballooners, young and old, are busy tying

rope, coordinating flights, and – most importantly – in flating their rides. As the sun rises and the balloons as cend, there are plenty of spots to get your early morning coffee and burritos while watching this magical tradition that brings generations of New Mexicans together. As the largest gathering of balloons in the world, beating out Cappadocia, Turkey, the Balloon Fiesta generated more than $185 million for the NM economy in 2019 alone.

PHOTO BY BENNIE BOS/ALBUQUERQUE INTERNATIONAL BALLOON FIESTA

BRIEYA IRWIN

AGE: 6 SCHOOL: Tierra Antigua Elementary TOTALLY INTO: Spending time with friends, babies, hot air ballooning, being outside, riding her bike, dance class, her brother and family, her 2 dogs (Maggie and Skeeter) NOT A FAN OF: Pretzels, bad drivers, being cold, grasshop pers, being bossed around by her little brother FUTURE PLANS: To become a teacher HER STORY: When she’s not in her favorite class (math) or helping out with hot air balloon crews, first-grader Brieya is always looking out for people. “She wants to make sure everyone is accounted for and has a heart of gold,” says her mom Alicia. “When someone’s upset or crying, she’ll always go over, give them a hug, and ask what’s wrong.” Besides practicing her empathy, one of Brieya’s favorite things to do is learn, and her eager attitude means she doesn’t skip a beat when she has the opportunity to learn something or do something new. Smart and driven, Brieya is determined to have a positive outlook on life. “Every morning she wakes up and (tells) everyone ‘good morning,’’’ says Alicia. “She’s always happy and wants to make sure everyone else is happy too. Brieya goes the extra mile to ask them how their day has been.” —ET

ABQ Students’ Need For School Supplies Increases

It’s hard to pinpoint the wild swings in post-pandemic global numbers (gas prices, unemployment rates, housing costs), but it’s safe to say normalcy has yet to return. The inflated demand has even affected the year-round clothing and school supply drive hosted by Albuquerque Public Schools. Student needs have increased a whopping 28% over last year, according to Erin Chavez, the project manager for the donation site. Luckily for the district, part of that expanded need was met in late July by a $30,000 donation, presented to APS by the city’s Office of Civic Engagement, the One Albuquerque fund, and the Corporate Volunteer of New Mexico. “No student should miss a day of school due to inadequate clothing or school supplies,” says Chavez. “It helps the confidence and the whole experience of students, (and it helps them) to be successful in school.” In studies, 75 percent of teachers say student self-esteem and performance improves when they have proper school supplies. The APS donation site at 1730 University Blvd. accepts donations daily, including supplies like notebooks and pencils, and clothing, such as socks and winter coats.

ABQ

Sue Anne Athens Chief Information Officer New Mexico Department of Workforce Solutions

“My favorite thing about Albuquerque is our tablao (flamenco) season. You can have dinner at Seared Bistro and then head to Casa Flamenca to drop into the passion of the dance and the personal, intimate community that helps define this city.”

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

From ground to glass case, the journey of a fossil is a long one– it’s taken nearly 50 years to prep this new species of horned dino for display at the New Mexico Museum of Natural History and Science since its discovery just south of Farmington. So what took so long? Along with a few bureaucratic hold-ups and paleontological team switches, completing the delicate process of removing the fossil, removing dirt, and readying it for display was no easy task. Nevertheless, this is an historic development.

Paleontologist Dr. Spencer Lucas, the co-author of the article written on the fossil, is thrilled with what this exciting discovery means for the scientific community. “It’s a new species of dinosaur that’s never been known to science before, so that’s of course a big deal because it adds to our knowledge of dinosaur diversity and the evolution of dinosaurs,” he says. Dr. Lucas says that the crew at the New Mexico Museum of Natural History and Science is hopeful that the fossil will be on display in the coming weeks.-

TREVINO

In 1980, Willie Nelson ran into his burning house to “save” one pound of Colombian grass because he didn’t want the firemen to turn him over to the police.

BioPark Celebrates Newest Addition

The ABQ BioPark welcomed a healthy baby gorilla in August, which brings the BioPark’s gorilla population up to 8 for the first time in 20 years. Mom Samantha gave birth to her baby girl Mashika, which means “born during the rainy season” in Hindu. Both mom and baby are doing great and have needed no help from BioPark staff to adjust. Typically, baby gorillas nurse from their mothers exclusively for 5 months before trying solid foods, but mothers will continue to nurse their babies for 3 years before letting them loose. In 12 years, Samantha and dad Kojo’s bundle of joy will be a fully grown western lowland gorilla ready to have a family of her own. The primate walk is closed for now to allow mom and baby privacy, but be on the lookout for ABQ’s new resident primate in the coming weeks!

DANICA APPENZELLER

AGE: 11 SCHOOL: Bosque School TOTALLY INTO: BMX; arts and crafts; swimming NOT A FAN OF: Down time; sitting down and reading FUTURE PLANS: To qualify for the Olympics

HER STORY: Fresh off of her silver medal win at the 2022 UCI BMX Racing World Championships, Danica Appenzeller shows no signs of slowing down. Danica is constantly busy these days, and that’s how she likes it, says mom Shara. Taking a day off isn’t really in her vocabulary, but her glowing personality shines the same on and off the racetrack. “Danica’s the one guiding the little kids, and if somebody gets hurt, Danica’s the one at the finish line,” says Shara. “She checks on people she doesn’t even know and she really just has a kind heart.” With that compassion comes focus and determination, which is part of what’s gotten her so far in just 11 years, along with growing BMX skills of course. Danica recently got picked to be on a more elite team, and Shara says it’s because she’s “not just a good racer, she’s a good person.” Looking forward, Danica’s gearing up for her next big race in Scotland next summer. —ET

Holmies

The fanatical followers of Holly Holm, the Manzano High School grad who is widely considered one of the all-time greats in women’s combat sports.

Usage: All the Holmies can read about Holly Holm on p.130.

—EMMA TREVINO

PHOTO BY KAREN STOCKHAM

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Karli Massey

Communications Strategist

Sandia National Labs

“I love that we can play golf year-round in our city (this pic is at Sandia Golf Course). Any time of year, I can get outside on the grassy fairways and enjoy the fresh air, the sunshine, and the enchanting 360-degree views with my fun-loving friends.”

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

According to reports from defectors, visitors, and experts, cannabis is either legal in North Korea, or there’s little to no enforcement of cannabis law. Bulgarian journalist Darmon Richter reported buying a bag of cannabis in North Korea for 80 cents.

Recognition and honor for a man who devoted decades to helping New Mexico’s young athletes compete and succeed.

For more than 50 years, my father would leave his office or our house in Albuquerque, and drive to far-off towns in New Mexico. His pick-up truck always had a large duffel bag, filled with everything he needed for his journeys: clean officiating uniforms, court shoes, field cleats, and plenty of whistles. From Alamogordo to Zuni (and every letter in between), dad officiated youth and high school baseball, softball, football, basketball and volleyball.

If you were a New Mexico sports coach or parent, you probably knew Lt. Col. Cecil A. Lynn, Jr. Not as the U.S. Air Force engineer who worked at Kirtland AFB and the Army National Guard Armory in Santa Fe, but as the guy meticulously raking and lining baseball and softball fields, or carefully folding and stowing volleyball nets. Sometimes a clock operator or scorekeeper forgot to show up, and bingo, dad was doing two jobs at once.

I know these stories well, because on many weekends I accompanied him, along with my sisters, Barbara and Denise, for games and tournaments. We met and helped dad deal with officials, players, coaches and parents. What we didn’t realize was that we were taking his master class in sports management, public relations and community development. Dad saw sports as a perfect vehicle to enrich and strengthen communities. He hoped that children involved in sports would stay out of trouble. He hoped parents would meet and mingle in bleachers to support all of the neighborhood kids, and that coaches and officials would serve as trusted role models. He knew the kids in the playgrounds would one day be community leaders, teachers, and coaches to their own kids, and his grandkids.

With my dad’s encouragement, I officiated my first softball game at Los Altos Park when I was just 13 years old. The park was familiar to me and my sisters, as we spent many weekends there watching my

(Above) Mr. Lynn umpiring a close play at the plate during a softball game in Santa Fe, circa 1980.

(Below) Posing with his son, Cecil A. Lynn III, in 2015.

father pitch in a men’s fast-pitch league. As I scanned the parking lot for our favorite snow-cone truck, dad reminded me of the business at hand. He handed me a striped umpire’s shirt and ball/strike indicator—it was time. My father, beaming with pride, took his place behind home plate as his apprentice jogged slowly, yet confidently, between first and second base.

My father got to know many of the student-athletes that he coached and whose games he officiated. He encouraged them to perform both on the field, in the

gym and in the classroom. He recognized that a strong and consistent performance in sports combined with the same level of commitment to academics was a recipe for a collegiate scholarship.

My father retired from sports officiating several years ago, and was honored to be inducted into the New Mexico Officiating Association Hall of Fame in 2018. In his later years, he spent much of his time cheering on his grandkids, Samantha and Cecil IV, as they played volleyball and basketball. He attended their games, coaching them on the finer intricacies of their chosen sport. When COVID-19 hit, he watched their recorded games on his laptop. He was their biggest fan until the end. Last year, my father lost his battle with Alzheimer’s disease. He died on Thanksgiving Day—also my birthday.

Part of my father’s legacy was his belief that anyone could learn to referee youth sports—and that everyone could make a difference by doing so. He used to recruit friends, neighbors, co-workers—even members of his church congregation.

I recently signed up once again to coach and officiate youth sports. I truly hope that those who enjoy playing and watching sports will join me.

— CECIL A. LYNN III

HEADS OR TAILS, SPORTS OFFICIAL LEFT A WINNING LEGACY

A coin has been minted to posthumously honor Lynn for his achievements as a sports official, coach, and officiating clinic organizer. The Lynn family recently partnered with the New Mexico Activities Association to produce 1,500 of the commemorative coins, which have been distributed to state sports officials to flip at the beginning of this season’s high school football and volleyball games. The coin was also flipped to begin the New Mexico State vs Hawaii football game last month in Las Cruces, and talks are in the works to have the coin flipped by the New

Mexico Lobos, as well. “My family and I are grateful for all of the generosity and support we received,” says Cecil A. Lynn III. “We will continue to spread my father’s lifelong message about sports ambassador ship.” The family also launched the Cecil A. Lynn Jr. Scholarship, awarded to an outstanding New Mexico male and female student-athlete. The inaugural 2022 winners were RyLee Crandall of Artesia High School and Melaki Jones of Española Valley High School.

For information, please visit lynnscholarship.com.

Duffy Swan

Former CEO and Business Executive Now a blessed retiree

“Two things I really love about Albuquerque are the variety of hiking and biking trails on the Sandias, from the high desert terrain to the forested areas, and our early Fall season, dotted with hot air balloons, changing colors, crisp mornings and evenings with warm afternoons. It’s hard to beat!”

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Throughout his lifetime, George Washington cultivated hemp at Mount Vernon for industrial uses. The fibers from hemp held excellent properties for making rope and sail canvas.

Working with the Home Builders Association of Cen tral New Mexico was initially only supposed to be a tem porary position for Lana Smiddle while she looked for a teaching position after moving back to the Land of En chantment from Texas.

Fast forward 24 years, and Smiddle has made a career with HBACNM — and she’s glad she did.

“I realized this was the career for me once I got to know all the great members and staff at the Association,” she says. “This type of work is challenging and very rewarding at the same time. I now have lifelong friends that I met when I first started my job over 20 years ago.”

The Home Builders Association is the trade association for builders, remodelers, developers and all suppliers. Its members do everything from financing a home to supply ing every material that goes into building a home to even building or remodeling the home itself. The HBACNM offers education to its members along with events such as the Parade of Homes and other networking opportunities. The organization also works with local and state govern ment groups.

“People will always need housing, so we will continue to work on making housing more affordable and attain able for as many people as possible,” Smiddle says.

Family is a key foundation in Smiddle’s life. When she’s not busy with work, she spends time catching up with her children, both of whom are grown with families and jobs of their own.

“They both have great careers and great spouses at only 24 and 26 years old,” Smiddle says. “I look forward to hearing what is going on in their lives, and there is nothing better than hanging out with my adult kids.”

For leisure, she enjoys playing golf with her husband and working in her backyard. Smiddle attributes her suc cess to her parents, who raised her and her sister to be strong and enjoy whatever they might be doing in life. It’s a philosophy that still rings true.

“After all these years, I still enjoy my job,” she says.

Priscilla Smith initially launched Paixao Beauty Bar with the goal of providing training and mentoring to aspir ing nail technicians while solving the sanitation concerns that clients often experience in nail salons.

The salon is far more than just a business, however. For Smith, the success of Paxiao is based as much on its ability to help young women as it is on growth and development. Once upon a time, the beauty industry saved her life, and she believes it can do the same for many others.

“When I was 17, I was in a dark place in my life. I strug gled with drug addiction. I surrounded myself with abu sive men. I had no job, no money, and no resources to escape my lifestyle. I completely lost my self-worth and knew no one that I could turn to for help. If I had kept going in the same direction I would have, without a doubt, ended up being trafficked, dead or in prison,” she says.

After a trial-and-error period, Smith found herself when she transitioned into what would become her current ca reer. That, in turn, led to her founding Passion’s Story, Inc., which mobilizes the beauty industry by offering scholar ships and trade training to young women, who like Smith once did, come from underserved communities and may be unable to escape trying circumstances on their own. Passion’s Story provides the vehicle to help fulfill that mis sion by changing the culture of nail salons in the city.

“My team and I have created a culture that has been proven to build confidence, self-worth, and opportuni ty,” she says. “I’ve had the privilege of watching dozens of young women I’ve hired grow and thrive using the skills they learned at Paixao.

The Face of Helping Women

Priscilla Smith, President

Founder

You will always find Danielle with a smile on her face. Her positive perspective on everything is inspiring and in fectious. What sets Danielle apart is her happy approach and dynamically driven personality.

Danielle takes pride in partnering with land developers and builders throughout New Mexico, supporting eco nomic growth in our state by expanding the fiber optic footprint to provide reliable broadband to New Mexicans.

She has steadily risen within the construction industry to be a strong business leader. She sits on the executive board of directors at the Home Builders Association and is Chair of the Parade of Homes. Danielle’s communi ty outreach extends across economic alliances, veter an-based and hearing-impaired non-profits. She is also currently participating in the Leadership New Mexico Core Program.

What brings joy to Danielle is the interaction with people she meets and emanating a positive environment. She is steadfast in the belief that responsiveness and fol low-through are the best ways to succeed. Without that simple foundation, any action or business will fail, which is why Danielle is confident others know they can rely on her to get things done. She is a firm believer in “You are who you surround yourself around,” and she surrounds herself with kind, supportive, smart people; people who can feed off each other’s energy and are happy to help each other grow. She finds great satisfaction in emboldening others to strive for their best and see them prosper from their unseen potential.

Apart from the above, Danielle has an affinity for dogs, the sound of birds chirping and throwing axe. Her goal is to attend national axe throwing competitions one day.

Danielle has an insatiable drive to do more and be bet ter. Her philosophy is, “If you are not learning, you are not growing.” She works and lives with incredible passion and she is happiest when she can mentor others, learn from her peers, and collectively build upon each other’s strengths. Her goal is to continue to be an influential part of economic growth in New Mexico.

“All I know is, I want more,” she says. “Whatever I do, I

Desiree Garcia has shown herself to be unstoppable. Her father has always told her that she is powerful and capable. She has always operated from that perspective. As a single mom she decided to go to nursing school and after 10 years at UNMH, she decided to take on a second job at a medical spa. She began to see that the work she was doing at the medical spa was having a profound ef fect on her clients. As they began to feel more beautiful on the outside, their confidence grew, and they found their inner power to match. Desiree’s vision was to help women and men feel their best, be confident in their own skin and live their best lives. A huge bump when opening Blush was her being diagnosed with stage IV colon can cer. Of course, that did not stop her, she was not going to let anyone down. She had hired women she believed in, and they believed in her. They had left their places of em ployment to be a part of Blush; she had a partner and had signed a lease, there was no turning back. She powered through surgery and chemo along with running Blush. It was definitely tough in the beginning, but she refused to let down her employees or her clients. She decided to reach out to a friend who is a super woman in her own right: Patricia McDougal, a savvy, diverse businessperson who Desiree looked up to. “Patty” believed in Desiree and without hesitation invested and brought in her son, Brian Luna, as another investor. With the financial worry out of the way and her body on the mend, Desiree continues to build her dream of impacting her clients’ lives in the most positive way. Surrounding herself with an amazing team of women, she sees only great things in Blush’s future and in hers. “There is no force more powerful than a woman determined to rise. I attribute my success to this: I never gave or took any excuse.” – Florence Nightingale

Carey was raised in New Mexico, and it was here that she gained an appreciation for the melting pot of cultures found in the Land of Enchantment.

“It taught me that it takes people from all walks of life to keep the world turning,” she says. “I truly love the South west and all its beauty in its people.”

For the past 28 years, Plant has been part of the land development and homebuilding industry with AMREP Southwest Inc., Amreston Homes, and its newest ven ture, RioScapes. She has worked her way through every aspect of the company to her current position as Vice President. Additionally, Plant is the incoming President of the Homebuilders Association of Central New Mexico, an organization with more than 600 active members that provides opportunities for locally involved home builders and relative trade partners to work together to keep the residential home building market viable.

Throughout the ups and downs of the construction in dustry, AMREP has played a significant role in Rio Ran cho becoming the fastest growing city in New Mexico, and with that, Plant is proud to have forged a strong relation ship with “The City of Vision.”

“I have met thousands of residents of Rio Rancho and found our city to be one of the warmest and most commu nity-oriented in New Mexico,” she says.

Community involvement is a key part of Plant’s philos ophy. She serves as President of the Rio Rancho Commu nity Foundation, which is responsible for raising funds for nonprofits throughout the region, and is part of the Rio Rancho Education Foundation, which provides funding for numerous projects throughout the Rio Rancho School District.

Plant is also the proud mother of three children, all of whom enjoy successful careers of their own. When she’s not busy with her many endeavors, Plant enjoys cook ing, camping, and more recently, golfing. All of the above serve as catalysts for something Plant seems to have mas tered in multiple facets of her life.

“I’ve always loved bringing people together,” she says.

With nearly two decades in the medical spa industry, Amanda S. Medina offers a wealth of experience to her customers at Halo Med Spa.

“Aesthetics have been my passion my whole life. I knew at a very young age that this is what I was going to do for a living,” Medina says. “I love helping people and making positive changes for them.”

Medina chose the name Halo for her company because she believes it is a blessing to be a business owner. In turn, one of her primary goals is to be able to share those bless ings with those who need it, whether it’s through helping battered men and women with scar removal, assisting can cer survivors with permanent makeup or providing tattoo removal options. Additionally, Medina prides herself on being inclusive, as Halo Med Spa serves the LGBTXYZ community and is a bilingual establishment.

Medina is also interested in giving back to the industry by sharing her knowledge through an online training por tal called Halo University, which is designed especially for newcomers to the medical spa business. “They have the ability to apprentice with me and take my online cours es and receive a certificate,” Medina says. “I can also go to their business and consult or help start ups.”

Medina has come a long way as a business owner, even opening a second Halo Med Spa location in Los Ranchos. No one is successful alone, and Medina credits both her mother, who is her role model and her “rock,” and her staff, a.k.a. “the greatest team on earth,” for helping her get to where she is today.

When she’s not busy with her career, Medina enjoys going for walks in the Bosque with her Pocket Pitbull Ori on, going to church with her mom, Sunday dinners with family, cooking, playing golf and going to the beach. She’s also a self-described “book nerd,” though that endeavor also helps further her career. “I am constantly educating myself on the latest and greatest treatments and technol ogy for all of my clientele,” she says. Medina has big plans for the future too, as she hopes to open New Mexico’s first

S. Medina, Owner

Med Spa

As a CEO/Partner with Modulus Architects & Land Use Planning, Angela M. Piarowski was accustomed to having a full plate. That increased two-fold — literally — when she gave birth to twins earlier this year.

Piarowski is proud that she’s been able to find the right balance between work and life, though she admits the concept of “balance” is all about perspective.

“I try to remember that it’s impossible to be excellent at everything all the time,” she says. “In each day, in each mo ment, I make decisions about what’s important and where I need to focus my attention. This is where I find the most satisfaction and ability to bring my best self forward. It’s liberating to give up finding the perfect ‘balance.’ In fact, when I was seeking balance all the time, I just felt like a constant failure! There is no perfect balance — it’s just life. It’s dynamic and demanding and fluid and forgiving. To me, that is the pinnacle of success!!!”

That concept is also part of the core philosophy at Mod ulus Architects and Land Use Planning, a full-service de sign and planning firm where architectural design is about balancing the art and science of architecture. Piarowski brings more than two decades of planning and urban de sign experience to the company, with work on more than 300 commercial developments to her name. Piarowski points to the evolution of the Winrock Town Center as a recent example of the type of work her company can do, and she is also excited about an ongoing strategic alterna tive asset development plan of more than 1,900 acres in volving Tamaya Ventures.

“My goal as a Partner is to be a visionary leader and builder of a new dawn, working with imagination, insight and boldness,” Piarowski says. “Presenting a challenge that calls for the best in people and brings them together around a shared sense of purpose.”

Some of the funnest things come from the most unex pected places. Recreational ax throwing, for instance, came to Albuquerque by way of Poland. In 2017, Angela Romero and Diana Montoya took a family trip to the Central Euro pean country, and it was there they discovered the incom parable thrill of hurling a sharp axe into a solid chunk of wood.

It’s an act so easily described that it’s almost misleading. After all, how could something so simple be so fun and sat isfying? “At first, we thought we would just play for a few minutes,” says Romero, recalling her and Montoya’s first experience with the sport. “We took our axes and—after a little instruction—began hurling them at the targets about 15 feet in front of us. That was it—we were addicted. After an hour of playing, no one wanted to leave. It was at that moment we knew we had to bring an ax throwing range to our home state of New Mexico.”

In November 2017, Romero and Montoya did precisely that, opening up Albuquerque’s first ax throwing range— and, as it happened, one of the first half dozen or so ax throwing ranges in the United States. “We are proud to say we, right here in Albuquerque, were amongst the very few first ax throwing ranges in the country, and that we’re the only locally owned and operated ax throwing venue in the city,” says Romero.

Now in their fourth year of business, Romero and Mon toya attribute their success to a combination of business acumen and experience mixed with raw determination. “We never give up trying, even when we run into road blocks,” says Romero. “We have been so blessed to be sup ported by the citizens of our great state and we are very honored to be able to provide the exhilarating sport of ax throwing in the city of Albuquerque.”

Kick

At X-Ray Associates of New Mexico (XRANM), focusing on women’s specific health needs is one of our highest priorities, and we’re leading the way with state-of-the-art services and com passionate care. The community already counts on XRANM as the leader in cross-sectional and breast imaging in an outpatient setting. But that’s just the beginning, according to Dr. Brigid Ge rety, Medical Director at the Breast Imaging Center. “We have an excellent team delivering high-quality services, including Dr. Margaret Chaffey, Dr. Lauren McCullough, Dr. Wesley Klejch and of course our breast surgeons, Dr. Linda Smith and Dr. Ni cole Hill.” says Dr. Gerety.

XRANM’s footprint is about to expand in numerous ways over the coming months, and Dr. Gerety couldn’t be more hopeful for the future for women’s health in New Mexico. “In Novem ber, we’ll begin providing imaging services to the New Mexico Cancer Center. This relationship will integrate breast imaging, surgery, medical oncology and radiation oncology, further en hancing patient care and service.”

In March of 2023, XRANM will take its services to the next level with the opening of the one-of-a-kind women’s compre hensive Breast Health and Imaging Center (BHIC) at 5800 Jefferson St. NE. This ultra-modern facility is expected to be the No. 1 destination for breast care in all of New Mexico, in tegrating outpatient radiology and breast surgery services while providing fast, supportive and coordinated care. Patients will receive everything from screening mammography to surgery, performed by skilled experts for a unique overall patient experi ence. “High quality screening and diagnostic imaging combined with prompt surgical intervention provide the best possible out comes for patients with breast cancer,” says Dr. Gerety.

Patients can expect all three of the above elements in one sin gle convenient location, all at a fraction of the price one might typically expect at a hospital. Find out more at XRANM.com

Eddings,

Sarah

General Manager

An Albuquerque staple for more than 40 years, La Salita is still going strong thanks in no small part to the efforts of owner Stephanie Eddings and general manager Sarah Turner. The duo firmly believes they are “Stronger Two-gether,” and that goes far beyond their mutual love of strength training and Strongman competitions.

As second generation restaurateurs, Stephanie and Sarah have been running La Salita in tandem since 2020, but their ties to the establishment go back more than a decade before that. They work hand-in-hand to keep things running smoothly, and both agree that each would be lost without the other. Their passion for the restaurant and the industry is reflected in the core values that have made La Salita a success for so many years. This includes building relationships with customers and staff — they’re all treated like family — as well as offering consistency and quality in both service and food.

“I think I always knew I would end up in the service industry. I naturally love hosting and serving, so running a restaurant just makes sense. I do love food and love feeding people,” Stephanie says.

Sarah echoes the sentiment that it’s all about the people while adding, “Food is a love language that is very important to me and I don’t take it lightly. I am all about love, compassion, and kindness.”

Both Stephanie and Sarah are proud of their team’s ability to survive and adapt during the height of the COVID-19 pandemic. In addition to updating their business model, those tough times served as the catalyst for the launch of “Operation Kindness,” an ongoing initiative that uses donations from the community to feed those in need. Stephanie and Sarah are also behind Dine to Donate events, which support local schools, and participate in fundraisers for Animal Humane and other rescue organizations.

Stephanie and Sarah are proud of their restaurant and their team for the ability to evolve and adapt, and they’re excited to see what the future holds, whether it’s through new menu items added, new team members hired or new relationships formed within the community. Both Stephanie and Sarah agree: La Sali ta is bigger than just a restaurant.

After years of working for a Fortune 500 company in Colorado, Christina Esterly was able to get a taste of the small business community upon moving to the Land of Enchantment. She knew it was something she wanted to continue to be part of, and she realized that goal when she became owner of Office Alternatives (OA) in 2018.

“I have a strong passion for how OA helps the ABQ business community, specifically helping startups, small business and entrepreneurs adopt a credible big image and have the infrastructure to thrive, network and con duct business,” Esterly says.

OA offers a wide range of services to local businesses. It provides onsite office suites in the prestigious Journal Center location and the growing Westside Riverside Plaza location. The company also offers hourly, daily and week ly rental of offices, conference rooms, training rooms, and even a wifi coworking lounge. OA “rents” the use of its professional addresses, so that a business can prevent using a home address in public, and they have a safe and continuous place to receive mail/packages at the one pro vided. Booking an office suite with OA comes complete with full administrative support.

Clients can also have the service of a virtual telephone reception service so calls are never missed. This is some thing that Esterly says helps save sales and increases reve nue, as 93% of clients who get voicemail move on to the next listing, while 73% who get a “live” answer before voicemail will wait for a return call.

OA’s services have become even more valuable with more businesses reopening following the peak of the pan demic, particularly with those who have grown tired of working from home. OA’s services provide the option of renting office space on a month-to-month basis, instead of making a long-term expensive commitment.

When she’s not busy with her work at OA, Esterly en joys spending time with what she refers to as her “pack:” her three English Cream Golden Retrievers —Boaz, Ruth and Zeke — along with her husband, Richard, her daugh ter, Kyra, and her bird, Malachi. She also enjoys floating in the pool, hiking, camping or reading to help unwind in her down time. “At home, it’s my family and dogs that keep me smiling and level-headed,” she says.

Erin Chisolm grew up in the family business, pulling weeds and detailing trailers for Chisolm Trail RV when she was just eight years-old. It should come as no surprise, then, that legacy means a great deal to her. That holds true now more than ever during a year in which the company is celebrating its third decade while simultaneously mourn ing the loss of its original founder.

“It’s just been a big year,” Chisolm says. “My dad passed away, and we’ve been in business for 30 years. Now that he is gone, the legacy is just going to continue.”

Chisolm worked in banking and business acquisition for Wells Fargo in California before moving back to Al buquerque to help run Chisolm RV some seven years ago at her father’s request. Changing careers was “like coming home,” she says.

“My dad made a telephone call and I was back in Albu querque within two days to make sure I was able to help him in any way that he needed,” Chisolm says. “I’m hon ored and blessed that he thought of me and gave me the opportunity.”

Chisolm is proud to be in her position. Not only is she the only Hispanic female in the nation to oversee two RV organizations, but she has used her prior experience in sales and marketing to help boost profits for her business. She does that by eschewing traditional advertising in favor of a more hands-on approach.

“I’m changing it to where we’re not just doing regular advertisements and waiting for a customer to walk in the door,” she says. “I’m going and hitting the street trying to find that new business and the best way to bring in reve nue. Trying to broaden the horizon has really contributed to that success.”

In addition to being a single mom of three with a suc cessful business to run, Chisolm still finds time to stay in volved in her community. It’s a duty she considers to be essential.

“I really just think that it’s my responsibility to help our community,” she says. “The only way you’re going to have a business and you’re going to allow your company to

TOP PICK

saturday 1 through sunday 9 | various times and events

Albuquerque International Balloon Fiesta. 2022 will mark the 50th time that the Balloon Fiesta has filled Albuquerque’s crystal blue skies. The 360-acre park will be filled with bal loons and concessions.

Info: Balloonfiesta.com has all the information you need including events and how to purchase tickets. Check out the Guest Guide.

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

PHOTO BY BRYCE RISLEY

saturday 1

1–6 pm

New Mexico Brew Fest 2022. This is the 11th festival that is held during the Albuquerque International Balloon Fiesta. The event will feature an all-star local live music lineup, the most unique selection of New Mexico craft beers, a stable of the finest local food trucks and specialty food producers, and a few new surprises.

Info: Expo New Mexico State Fairgrounds, Villa Hispaña, 300 San Pedro NE, Gate 3 (San Pedro and Copper, north of Central), nmbrewfest. com, (505) 362-4848.

tuesday 4

7:30 pm

Bonnie Raitt. American blues singer, songwriter, guitarist, record producer and political activist with many hit songs including “Thing Called Love,” “Something to Talk About” and “Nick of Time” will perform for one night. Info: Kiva Auditorium inside the Convention Center at 401 2nd Street SW. Tickets: $45–$189, ticketmaster.com or a ticket vendor of your choice.

thursday 6 through sunday 9 Various Times

Hairspray. You can’t stop the beat. Broadway’s Tony Award-winning musical comedy phenomenon is back on tour. Join 16-yearold Tracy Turnblad in 1960s Baltimore as she sets out to dance her way onto TV’s most popular show. Can a girl with big dreams (and even bigger hair) change the world? Info: Popejoy Hall, 203 Cornell Drive NE. Tickets at popejoypresents. com, (505) 277-4569.

sunday 9 10:30 am–9:30 pm

Albuquerque Folk Festival. There will be 100 events with five performance stages, seven workshop venues (including music and dance), three jam venues, a musical instrument “petting zoo,” a kids’ tent, storytelling tent, merchandise tent, instrument consignment tent, bike valet, artsand-craft vendors, food vendors, and more. Evening music starts at 7:30. Info: National Hispanic Cultural Center, 1701 Fourth Street SW. Single tickets $25, $35 for families and other discounts, abqfolkfest. org.

friday 14 through sunday November 6

friday and saturday 7:30 pm sunday 2 pm

The Mouse Trap. Agatha Christie’s iconic murder mystery about a group of strangers trapped during a snowstorm is brimming with intrigue, sophisticated humor, and surprising twists. Info: The Adobe Theater, 9813 4th St NW, (505) 8989222. Tickets: $17-$20 plus fees, adobetheater. org; pay-what-you-will November 3rd.

saturday 22 and sunday 23

Day of the Tread. Halloweenthemed bicycling event for cyclists of all ages and skill levels at Sawmill District. Various routes go to some of the most scenic places in the Albuquerque Metro area. Also 2nd annual Day of the Tread 4K Fun Walk. There is adventure for everyone. Info: Packet pickup Saturday; event on Sunday. dayofthetread.com. Registration endurancecui. active.com $25–$100. Post event celebration at Sawmill Market, 1909 Bellamah Ave. NW with live entertainment, food, and beverages.

tuesday 25

10 am–4 pm

saturday and sunday

10 am–2 pm

Wild Hearts Gallery: Within Water. Marcia Rackstraw’s paintings are focused on the play of water, the animals and vegetation that live in water, the distorted patterns of images under water, and the beauty of light and color playing upon water. The exhibit runs through November 27. Info: 221 Homestead Village Hwy 165, Placitas, (505) 361-2710, wildheartsgallery.com Wild Hearts Gallery is an artist’s collective of 16 local artists.

saturday 29

11 am–3 pm

El Dia de los Muertos (The Day of the Dead). El Dia de los Muertos is a tradition that dates to the Mexican Empire but has been recognized and adopted by many peoples in recent years. The tradition is a remembrance of loved ones passed. It is celebrated by the creation of Ofrendas (altars) decorated with items that reflect the loved ones’ passions and memories.

Info: Open Space Visitor Center, 6500 Coors Blvd. NW, (505) 768-4950. Free.

saturday 29

4–11:59 pm

The 5th Annual Halloween

Bar Crawl. Don’t miss the biggest crawl of the year sponsored by Crawl with US. $1,000 Grand Prize Costume Contest, 2+ drinks or shots included with ticket, exclusive drink specials, food specials at partner venues, professional photographers, and more. Costumes encouraged. Info: The Library Bar & Grill, 312 Central Avenue SW. Tickets and more information at eventbrite.com, $10-$15 plus fees.

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

saturday 1

9 am–12 pm

Festival of Trees. Volunteers needed for Tree Fluffing in advance of the event to be held November 25-27 at the Uptown Marri ott. Info: Contact Mandisa Marks, Event Co ordinator, Carrie Tingley Hospital Founda tion, mmarks@cthf.net or (812) 340-6285.

saturday 1

1–6 pm

New Mexico Brew Fest 2022. This is the 11th festival that will be held during the Al buquerque International Balloon Fiesta. The event will feature an all-star local live music lineup, the most unique selection of New Mexico craft beers, a stable of the finest local food trucks and specialty food produc ers, and a few new surprises. Info: Expo New Mexico State Fairgrounds, Villa Hispaña, 300 San Pedro NE, Gate 3 (San Pedro and Copper, north of Central), nmbrewfest.com, (505) 362-4848.

saturday 1 through sunday 9 6–10 am and 5–9 pm

VIP Balloon Viewing & Dining at The Balloon Museum Observation Deck. Expe rience the magic of the world’s largest ballooning event from the comfort of the beautiful Balloon Museum. Enjoy a delicious breakfast or dinner where The Balloon Mu seum boasts the best view of the Mass As censions and Balloon Glows in Albuquerque! 40% of the cost of all tickets is donated to the Anderson Abruzzo International Balloon Museum Foundation. Info: Tickets $200 for adults, $75 for youth (ages 4-16) plus fees at balloonmuseum.com/2022-ticketing-high lights.

saturday 1 through november 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.

saturday 1

9 am–4 pm

Albuquerque American Indian Arts Festi val. The IPCC festival is the only authentic, all–Native American art show in town during the Balloon Fiesta. This premier event show cases the work of 45 artists and gives at tendees the opportunity to meet, talk with, and shop directly from Native artists. The two-day festival also includes cultural Native dances and artist demonstrations. Info: Indi an Pueblo Cultural Center, 2401 12th Street NW, indianpueblo.org, free for museum members or with admission $7-$10.

saturday 1 through sunday 2

9 am–5 pm

Fall Gem, Mineral and Jewelry Show. Six ty dealers, mineral specimens, rough, slabs, jewelry, cabochons, beads, fossils, petrified wood, tools, and equipment. Info: Creative Arts Bldg., Expo NM State Fairgrounds, 300 San Pedro NE, Gate 3 (San Pedro and Cop per, north of Central). Contact Jay Penn, (505) 883-4195, jaypenn24@gmail.com, or abqfallshow.wix.com. Free admission.

saturday 1 through sunday 2 9 am–5 pm

Harvest Festival. Celebrate the fall sea son. The Festival will be packed with local artisans and their handcrafted products, as well as local bands providing a soundtrack to the experience. Info: ABQ BioPark Botan ic Garden at the Zoo, 903 10th Street SW, (505) 248-8500, cabq.gov/event/harvest festival. Tickets: Included with admission to the ABQ BioPark, encouraged to buy on-line with timed-entry tickets. Adults $10 (resi dents), $14.50 (non-residents). See website for complete details.

saturday 1 through sunday 9 10 am–5 pm

Juried Fine Arts Show. 34th Annual Jur ied Old Church Fine Arts Show and Sale. This show of over 50 New Mexico artists is a partnership between the Corrales His torical Society and the Corrales Society of Artists. Enjoy a wide range of media set in the beautiful backdrop of Historic Old San Ysidro Church. Info: 966 Old Church Road, Corrales, cabq.gov/casasanysidro, carol@ rigmark.com, free.

saturday 1 | 11 am–1 pm

Sunport Serenades. Brasileiro performs vintage Bossa nova and contemporary Bra zilian jazz in the Great Hall of the Albuquer que International Sunport for the City of Albuquerque’s Sunport Serenades series that showcases weekly local entertainment, featuring Tony Cesarano on guitar and Debo Orlofsky on vocals. Info: No cover, all ages, cabq.gov/airport/sunport-information/sun port-arts-program/sunport-serenades.

saturday 1 | 2–5 pm

Taking Flight. To celebrate the 60th anni versary of the International Balloon Fies ta, Gallery Hózhó at Hotel Chaco will open “Taking Flight: Terran Last Gun, Ira Lujan, and Bryce Risley.” Join us in the gallery for a glass blowing demonstration by Lujan and a balloon raising by Risley. Info: 2000 Bella mah Ave. NW, suzanne@galleryhozho.com. Free.

saturday 1 through 31 11 am-6 pm; sunday 12–5 pm Mariposa Gallery. Photographer Jesse Garves and wood sculptor Stan Peterson share a joint show of new works entitled “Carving Into Creativity” in the downstairs space. Upstairs metal artist Scott Randolph has created new works for a show titled “Party of One”. Info: 3500 Central Avenue SE, mariposa-gallery.com, (505) 268-6828.

saturday 1

7–9 pm

Saudade Performs Brazilian Jazz. Bossa nova, samba, choro, and more! No cover, 21+, children welcome when accompanied by parents. Great home cooking and beer on tap. Info: Lizard Rodeo Lounge at the Range, 925 Camino del Pueblo in Bernalillo, New Mexico, (505) 867-1700, rangecafe.com.

sunday 2

10:30am

Chatter Sunday. Franz Schubert’s “Trout” Quintet, plus a reading by poet Teresa John son. 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.

monday 3

6–8 pm

Jazz Brasileiro. The duo featuring Tony Cesarano on guitar and Debo Orlofsky on vocals plays Bossa nova, Brazilian jazz, and jazz standards. Info: Hotel Zazz, 3711 Central Ave. NE, no cover, 21+. (505) 266-7663, ho telzazz.com.

tuesday 4 | 10–11:30 am

Albuquerque Newcomers’ Club Welcome Coffee. Join us to learn about the club’s var ied activities including wine tastings, games, and our men’s group. Membership is open to residents of the Albuquerque area for less than five years or residents who are expe riencing major changes in their lives. Info: Sandia Presbyterian Church, 10704 Paseo del Norte NE, 321-6970, albuquerquenew comersclub.org or email abqnewcomers@ gmail.com. Note: The club is not affiliated with the church.

tuesday 4 | 7:30 pm

Bonnie Raitt. American blues singer, song writer, guitarist, record producer and polit ical activist with many hit songs including “Thing Called Love,” “Something to Talk About” and “Nick of Time” will perform for one night. Info: Kiva Auditorium inside the Convention Center at 401 2nd Street SW. Tickets: $45–$189, ticketmaster.com or a ticket vendor of your choice.

wednesday 5

8 pm

Noah Cyrus. The Hardest Part Tour. In the middle of a whirlwind of loss, heartbreak, and chaos, Noah Cyrus grabbed the reins, took control of her life, and told her story like never before. Info: El Rey Theater, 620 Central Ave NW. Tickets: $28 advance, $33 day of show, VIP experience $137, holdmyt icket.com.

thursday 6

7:30 pm

James McMurtry. On his latest album, “The Horses and the Hounds,” the acclaimed songwriter backs personal narratives with effortless elegance (“Canola Fields”) and endless energy (“If It Don’t Bleed”). This first collection in seven years spotlights a sea soned tunesmith in peak form as he turns toward reflection (“Vaquero”) and revela tion (closer “Blackberry Winter”). With Jon ny Burke. Info: Lobo Theater, 3013 Central Avenue NE, Tickets $28 advance, $30 day of show, general admission through holdmyt icket.com or (505) 886-1251.

thursday 6 8 pm

Natanael Cano. This 21 year-old Mexican rapper and singer-songwriter is best known for his unique blend of traditional Mexican corridos and American hip hop music. This genre was dubbed corridos tumbados. Info: Kiva Auditorium inside the Convention Cen ter at 401 2nd Street SW. Tickets: General admission, $36.99 to $116.99, ticketmaster. com or a ticket vendor of your choice.

thursday 6 through sunday 9

9 am–5 pm

32nd Annual Rio Grande Arts and Crafts Festival. This top-ranking show features 200 artists and craftsmen, entertainment, artist demonstrations, food, and fun. After the balloons go up, bring your friends and family to the huge white tent in front of San dia Resort and Casino, just across Interstate 25 from the Balloon Fiesta. Info: 30 Rainbow Rd NE. Tickets: $12 adults, children under 12 free, and available at riograndefestivals.com.

friday 7 2–5 pm

Creativity Run Amok. Plan to attend Amap ola’s October Featured Artist exhibition with carvings and paintings by Kristin Parrott. The show will run through the month. Info: Amapola Gallery in Old Town at 205 Romero NW on the Plaza. Open 10 to 5 daily, (505) 242-4311 and amapolagallery.com.

friday 7 | 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 7, saturday, 8, sunday 9, and friday 14, saturday 15, sunday 16 | various times; check website

Grounded. FUSION Theatre Company pres ents Grounded by George Brant. Directed by Laurie Thomas and starring Jen Grigg as an ace fighter pilot reassigned to operate mil itary drones. This moving one-woman play follows her as she struggles to compart mentalize her existence between her two realities. At FUSION, 700-708 1st St NW, Al buquerque. Tickets and details: FUSIONnm. org.

saturday 8 | 9 am–3 pm

Artists of Mariposa Art Show and Sale. This event will showcase paintings, ceram ics, pastels, jewelry, metal art, drawings, fiber art, mixed media and more. Info: Mar iposa Community Center, 2501 Mariposa Parkway NE, Rio Rancho.

saturday 8 | 10 am–noon

Annual Meeting and Annual Contest Awards. SouthWest Writers.Live and via Zoom; free to members (non-members 2 free meetings). Info: Contact info@SWWrit ers.com.

saturday 8 | 1–3 pm

Growing up in Rural New Mexico. Gloria Zamora, Author of “Sweet Nata: Growing up in Rural New Mexico,” offers an authen tic perspective on the Hispanic experience in New Mexico. Zamora reveals interactions with her parents, grandparents, and other family members that influenced her most in life. Set during the 1950s and 1960s in Mora and Corrales, NM, “Sweet Nata” is a unique glimpse into daily family and commu nity life. Zamora’s narrative of native New Mexican culture and history is as relatable for younger audiences as it is nostalgic for older generations. Info: Casa San Ysidro, 973 Old Church Road, Corrales, (505) 898-3915, cabq.gov/casasanysidro. Tickets: Holdmyt icket.com, museum admission.

saturday 8 | 1–4 pm

Creative Visions. Wild Hearts Gallery an nounces the opening reception of the Third Annual Glass Show featuring Lisa Chernoff, as well as Jon and Nancy Couch, exhibiting through October 23. Info: 221 Homestead Village, Hwy 165, Placitas, wildheartsgal lery.com, (505) 361-2710. Tuesday–Sunday 10am–4 pm; Saturday and Sunday 10 am–2 pm. Wild Hearts Gallery is an artist’s collec tive of 16 local artists.

saturday 8 | 6:30–8:30 pm

Second Saturday Community Coffee House. Performance by headliner Ameri cana singer/songwriter Greg Johns, with Ken Rainey on guitar, JP Davis on Dobro, and Scotty Beckett on bass. Linda Myers opens the evening with her brand of inspirational jazz, soul/gospel and adult contemporary. Info: Unity Spiritual Center of ABQ, 9800 Candelaria NE, uscabq.org. Free; donations welcome.

saturday 8 | 7:30 pm

Jonathan Richman featuring Tommy Lar kins on Drums. An American singer, song writer and guitarist, Richman founded the Modern Lovers in 1970, an influential pro to-punk band. Since the mid-1970s, Rich man has worked either solo or with lowkey acoustic and electric backing. He now plays only acoustic to protect his hearing. He is known for his wide-eyed, unaffected, and childlike outlook, and music that, while rooted in rock and roll, is influenced by mu sic from around the world. Info: Playing at Fusion, 708 First Street NW. Tickets $28 in advance, $33 day of show through holdmyt icket.com or (505) 886-1251.

sunday 9 | 10:30 am

Chatter Sunday. Cellist Rhonda Rider visits from Boston, performing with pianist Ju dith Gordon. Music by Faure, Reena Esmail, Michael Begay, and Raven Chacon. Info: Chatter at 912 3rd St NW, chatterabq.org/ boxoffice. Tickets: $16 adults, $9 students/ under-30, $5 under-13.

monday 10 | 8–10 pm

Bonobo. Fragments Live Tour with O’Flynn. Fragments is the sound of both struggle and isolation—personally and collectively—and of a surging, joyous return: a gorgeous re minder of how out of struggle and disillu sionment, creativity and hope can emerge at the most unexpected moments. Info: Sunshine Theater, 120 Central Avenue SW, (505) 764-0249. Tickets $33 in advance, $38 day of show through holdmyticket.com or (505) 886-1251.

wednesday 12 | 7:30 pm

Dylan LeBlanc. Dylan has released four ac claimed albums, winning praise for his ar resting alt-country style, collaborating with the likes of Emmylou Harris and Brittany Howard, and sharing stages with heavy weights like Bruce Springsteen and Lucinda Williams. Info: Fusion, 708 First Street NW. Tickets $17 in advance, $20 day of show at holdmyticket.com or (505) 886-1251.

thursday 13 | 3–5:30 pm

Self-Publish Your Book with KDP Amazon. SouthWest Writers presents its past presi dent and expert on KDP Amazon, Rose Ma rie Kern (via Zoom), teaching you hands-on. Classes will be recorded for later access; see October 20 and 27. Info: For info and link contact info@SWWriters.com. Cost: $120 SWW members; $150 non-members.

thursday 13 through sun day 30 | weeknights 7 pmsundays 4 pm

Duke City Repertory Theatre. “Opinionat ed Slut” is a comedy (yes, a comedy) explor ing myriad forms of casual, everyday sexism and intimate partner violence, probing how female-bodied people are expected to move through the world and how we are condi tioned to endure being treated as Less Than. Info: dukecityrep.com, Pay-What-Its-Worth.

friday 14 | 7 pm

Marisela. Marisela Hernandez, commonly known as Marisela, is a Mexican American singer. In 1984, she recorded her first album at the age of 18 and continued to release al bums into the 1990s. Info: Kiva Auditorium inside the Convention Center at 401 2nd Street SW. Tickets: $45–$125, ticketmaster. com or a ticket vendor of your choice.

saturday 15 | time TBD see registration

Walk to End Alzheimer’s. Add your flower to the fight against the disease, because like flowers, our participants don’t stop when something’s in their way. They keep raising funds and awareness for a breakthrough in the fight against Alzheimer’s and all other dementia. Info: Mariposa Basin Park, 4900 Kachina St. NW, 87120. More information and register at act.alz.org. Coordinator: Ariel Langford, (505) 404-9851, aalangford@alz. org. $100 donation suggested.

saturday 15 | 11 am

Well-o-ween. Join Lovelace Women’s Hospital for their women’s wellness, fam ily-friendly Halloween-themed health fair. There will be opportunities for walk-in mam mograms, women’s health screenings, face painting, Halloween activities, food trucks, and more. Costumes are encouraged. Visit lovelace.com\events or call (505) 898-3030 for more information. Free.

saturday 15 thru January 15, 2023

Fourth Annual Short, Short Story Contest. Topics to be announced on October 15th. Ethos Literacy, a nonprofit adult literacy program, challenges you to write a story us ing 100 words. 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 announced in February, 2023. Proceeds support free literacy pro grams for adults. ethosliteracy.org.

sunday 16 | 10:30 am

Chatter Sunday. Carl Reinecke’s Trio in A major with clarinetist James Shields, violist Margaret Dyer, and pianist Judith Gordon, plus music by Piazzolla and Rachmaninoff. Info: Chatter at 912 3rd St NW, chatterabq. org/boxoffice. Tickets: $16 adults, $9 stu dents/under-30, $5 under-13.

sunday 16

5 pm

Chatter Cabaret. A full program of chamber music with cash bar and appetizers provided by Slate Cafe. Music by Ravel, Poulenc, Abra hamsen, and more. Info: Albuquerque Muse um, 2000 Mountain Rd NW, chatterabq.org/ boxoffice. Tickets: $27 general admission.

sunday 16

6–8 pm

Juanita. Come out for barbecue and beer and stay for Juanita’s desert swamp rock, blues, and zydeco grooves in the new Nexus Blue bar. No cover, 21+, children welcome when accompanied by parents. Info: Nexus Blue Smokehouse, 1511 Broadway Blvd. SE, (505) 445-1545, nexusbrewery.com/nex us-blue-smokehouse.

tuesday 18

9:30 am–3:30 pm

Keshet. Keshet’s Data Arts Alchemist, Alija Blackwell, is joined by Keshet’s Arts and Jus tice Youth Leaders for a full day convening about data justice issues and advancement of creative solutions at the local and state levels. Info: Keshet Center for the Arts, 4121 Cutler Ave NE, Albuquerque. Free, though registra tion is required. More info and registration at keshetarts.org/events.

thursday 20

3–5:30 pm

Self-Publish Your Book with KDP Amazon. SouthWest Writers presents its past presi dent and expert on KDP Amazon, Rose Ma rie Kern (via Zoom), teaching you hands-on. Classes will be recorded for later access; see October 27. Info: For info and link con tact info@SWWriters.com. Cost: $120 SWW members; $150 non-members.

thursday 20

8:30 pm

Gloria Trevi. Born Gloria de los Ángeles Treviño Ruiz, Ms. Trevi is a Mexican singer, songwriter, dancer, actress, television host ess, music video director and businesswom an known as “The Supreme Diva of Mexican Pop”, having released 12 albums. Info: Kiva Auditorium inside the Convention Center at 401 2nd Street SW. Tickets: $50–$190, ticket master.com or a ticket vendor of your choice.

friday 21

7:30–9 pm

Albuquerque Philharmonic Orchestra. By ron Herrington conducts the Albuquerque Philharmonic Orchestra in a program of “Ro manticism and Impressionism” with Rossi ni’s “Italian in Algiers,” “Enesco’s Roumanian Rhapsody,” and Sibelius’ “Symphony No. 2 in D, Op.43.” Info: Location will be announced on phone line (505) 433-7445 and at abqphil. org. Free, donations appreciated. Children are welcome.

saturday 22 | 9:30 am–1:30 pm

Blacksmithing Basics. Blacksmithing – the technique of heating metal and forging it into necessary implements and tools dates back over a thousand years. There has been a re cent resurgence of interest in this field. Most blacksmiths are self-taught, however, under standing the basic principles and techniques can speed the learning process. Info: Casa San Ysidro, 973 Old Church Road, Corrales. Registration required through continuinged. unm.edu; there is a wait list. $139 fee. Bring water and snacks.

saturday 22 and sunday 23

Day of the Tread. Halloween-themed bicy cling event for cyclists of all ages and skill levels at Sawmill District. Various routes go to some of the most scenic places in the Al buquerque Metro area. Also 2nd annual Day of the Tread 4K Fun Walk. There is adventure for everyone. Info: Packet pickup Saturday; event on Sunday. dayofthetread.com. Regis tration endurancecui.active.com $25–$100. Post event celebration at Sawmill Market, 1909 Bellamah Ave. NW with live entertain ment, food, and beverages.

saturday 22 | 8 pm

Los Ángeles Azules. Los Ángeles Azules is a Mexican musical group that plays the cumbia sonidera genre, which is a cumbia subgenre using the accordion and synthesizers. This re sults in a fusion of the sounds of cumbia from the 1950-1970s with those of 1990s-style electronic music. Info: Kiva Auditorium inside the Convention Center at 401 2nd Street SW. Tickets: General admission, $36.99 to $116.99, ticketmaster.com or a ticket vendor of your choice.

sunday 23 | 10:30 am

Chatter Sunday. Flutist Jesse Tatum plus string quintet, performing a program of music by C.P.E. Bach, J.C. Bach, and Tristan Murail. Info: Chatter at 912 3rd St NW, chat terabq.org/boxoffice. Tickets: $16 adults, $9 students/under-30, $5 under-13.

sunday 23 | 2 pm

Zorro. Everyone has seen “Zorro” in movies or on TV, the masked vigilante created in 1919 as a pulp-fiction hero who defends the poor and oppressed. Now Zorro’s swashbuckling adventures are coming to the opera stage. Info: Commissioned by Opera Southwest and Fort Worth Opera, this performance will be fully staged and orchestrated at the National Hispanic Cultural Center, Journal Center, 1701 4th Street SW. Tickets and more information at operasouthwest.org or (505) 724-4771, $22–$105. Performances also on October 26, 28, and 30; see below.

sunday 23 | 3 pm

Pride and Prejudice. One show only. The ev er-inventive Aquila Theatre performs Jane Austen’s “Pride and Prejudice” with their signature passion, energy, and visual flair. It is a truth universally acknowledged that one can’t get enough of this charming tale. Info: Popejoy Hall, 203 Cornell Drive NE. Tickets at popejoypresents.com, (505) 277-4569.

sunday 23

3:00–4:30 pm

Albuquerque Philharmonic Orchestra. By ron Herrington conducts the Albuquerque Philharmonic Orchestra in a program of “Romanticism and Impressionism” with Ros sini’s Italian in Algiers, Enesco’s Roumanian Rhapsody, and Sibelius’ Symphony No. 2 in D, Op.43. Info: Location will be announced on phone line (505) 433-7445 and at abqphil. org. Free, donations appreciated. Children are welcome.

sunday 23

3–5 pm

Bluehouse Plays the Smokehouse. Come out for some barbecue and cocktails and stay for Bluehouse’s “Valley Rock, Rhythm and Blues” in the new Nexus Blue cocktail lounge. Info: Nexus Blue Smokehouse, 1511 Broad way Blvd. SE, (505) 445-1545, nexusbrewery. com/nexus-blue-smokehouse.

wednesday 26

5:30–7 pm

100 Women Albuquerque. Join us on the patio at Rio Bravo Brewing as we socialize, network, and each donate $100 to the same local nonprofit. As a donor, you get to vote on our nonprofit grantee each quarter. All wom en are welcome. Info: Rio Bravo Brewing, 1912 2nd St NW, 100womenabq.org. Free.

wednesday 26

6:30–8:30 pm

DIY Book Promo: Getting Your Book into Readers’ Hands. Longtime NPR host and novelist Dan Klefstad (via Zoom) will be teaching this subject, sponsored by South West writers. Free to members (non-mem bers, 2 free meetings). Info: For link, contact info@SWWriters.com.

wednesday 26

7:30 pm

Zorro. Everyone has seen “Zorro” in movies or on TV, the masked vigilante created in 1919 as a pulp-fiction hero who defends the poor and oppressed. Now Zorro’s swashbuckling adventures are coming to the opera stage. Info: Commissioned by Opera Southwest and Fort Worth Opera, this performance will be fully staged and orchestrated at the National Hispanic Cultural Center, Journal Center, 1701 4th Street SW. Tickets and more information at operasouthwest.org or (505) 724-4771, $22–$105. Performances also on October 28 and 30; see below.

thursday 27

3–5:30 pm

Self-Publish Your Book with KDP Amazon. SouthWest Writers presents its past presi dent and expert on KDP Amazon, Rose Ma rie Kern (via Zoom), teaching you hands-on. Classes will be recorded for later access. Info: For info and link contact info@SWWrit ers.com. Cost: $120 SWW members; $150 non-members.

thursday 27

6–8 pm

Keshet Dance plus Center for the Arts. Keshet’s Youth Leadership Council presents a facilitated conversation on Healing and Community vs. Punishment and Incarcera tion, discussing the current state of juvenile legal systems and proposed alternatives for a happier and more just community. Info: Keshet Center for the Arts, 4121 Cutler Ave NE, Albuquerque. Free, however, registra tion is required. More info and registration at keshetarts.org/events.

friday 28

7–9 pm

Sacred Chants - An Evening of Kirtan. Man tra, music, and meditation come together to express love, devotion, spiritual connection, and oneness in a creative and timeless vocal spiritual practice. Kirtan musicians lead the gathering in an opportunity to experience greater peace, personal transformation, and insight. Unity Spiritual Center, 9800 Can delaria NE, Albuquerque, uscabq.org. Dona tions welcome.

friday 28 7:30 pm

Zorro. Everyone has seen “Zorro” in movies or on TV, the masked vigilante created in 1919 as a pulp-fiction hero who defends the poor and oppressed. Now Zorro’s swash buckling adventures are coming to the opera stage. Info: Commissioned by Opera South west and Fort Worth Opera, this perfor mance will be fully staged and orchestrated at the National Hispanic Cultural Center, Journal Center, 1701 4th Street SW. Tickets and more information at operasouthwest. org or (505) 724-4771, $22–$105. Perfor mance also on October 30; see below.

friday 28

8 pm

Blue October. This American rock band is from Houston, Texas. Formed in 1995, the band has had seventeen Top 40 singles on the alternative rock chart over their past eight studio albums and are best known for “Hate Me” and “Into the Ocean” from their 2006 platinum album “Foiled.” Info: KiMo Theater, 432 Central Avenue NW, (505) 768-3589. Tickets: $31–$76 plus fees, hold myticket.com.

saturday 29 | 9 am–12 pm

Rio Grande Food Project’s Hike to End Hunger. Join us for a beautiful fall walk, hike, run or bike on a 5.5 mile loop trail along the bosque. The event raises funds and aware ness to increase food security in our com munities. Info: Start and finish at Boxing Bear Brewing Company, 10200 Corrales Rd. NW, rgfp.org, free.

saturday 29 | 11 am–3 pm

El Dia de los Muertos. El Dia de los Muertos

(The Day of the Dead) is a tradition which dates to the Mexican Empire but has been recognized and adopted by many peoples in recent years. The tradition is a remem brance of loved ones passed. It is celebrated by the creation of Ofrendas (altars) deco rated with items that reflect the loved ones’ passions and memories. Info: Open Space Visitor Center, 6500 Coors Blvd. NW, (505) 768-4950. Free.

saturday 29 | 1:30–3 pm

Heritage Spinning and Weaving. Learn to weave on different styles of looms. Info: Casa San Ysidro, 973 Old Church Road, Corrales, (505) 898-3915, cabq.gov/casasa nysidro. Tickets: Hold my ticket.com, muse um admission.

saturday 29 | 4–7 pm

Ghouls on Parade. This is a festival and costume parade celebrating the spirit of Halloween, presented by New Mexico Enter tainment Magazine. Entertainment provided by local performers, vendors, and there will be fun for kids, followed by a costume pa rade on Silver Avenue between Aliso Drive and Washington Street. Local businesses, vendors, and families will be providing candy for the children attending. Info: Morningside Park in Nob Hill. Nmentertains.com/ghoulson-parade.

saturday 29 4–11:59 pm

The 5th Annual Halloween Bar Crawl. Don’t miss the biggest crawl of the year. $1,000 Grand Prize Costume Contest Entry, ex clusive drink specials and more. Costumes suggested. Info: The Library Bar & Grill, 312 Central Avenue SW. Tickets and more infor mation at eventbrite.com, $10-$15 plus fees.

saturday 29 | 7–9 pm

Comedian Brian Posehn. Brian is current ly co-creating and starring in an upcoming cartoon for Nickelodeon. You can also catch Brian on the popular Disney Plus show “The Mandalorian,” the acclaimed Netflix show “Lady Dynamite,” FX’s “You’re The Worst” and in his recurring roles on “The Big Bang Theory” and “New Girl.” He has co-written 45 issues of the best-selling Marvel comic book series “Deadpool.” Info: All ages show at KiMo Theater, 432 Central Avenue NW, (505) 768-3589. Tickets: $45–$50 plus fees, holdmyticket.com.

sunday 30 | 10:30 am

Chatter Sunday. Violinist Greg Ewer visits from Oregon to play solo violin music by J.S. Bach. Info: Chatter at 912 3rd St NW, chat terabq.org/boxoffice. Tickets: $16 adults, $9 students/under-30, $5 under-13.

sunday 30 | 12–3 pm

Juanita. Catch Juanita’s Desert Zydeco Blues at the annual Dia de los Muertos fes tival, a free event put on by Farm & Table, in partnership with La Parada. All ages, no cov er. Info: 8917 Fourth Street NW, (505) 5037124, farmandtablenm.com.

sunday 30 | 2 pm

Zorro. Everyone has seen “Zorro” in movies or on TV, the masked vigilante created in 1919 as a pulp-fiction hero who defends the poor and oppressed. Now Zorro’s swash buckling adventures are coming to the opera stage. Info: Commissioned by Opera South west and Fort Worth Opera, this perfor mance will be fully staged and orchestrated at the National Hispanic Cultural Center, Journal Center, 1701 4th Street SW. Tickets and more information at operasouthwest. org or (505) 724-4771, $22–$105.

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 | 11 am–6 pm

5 pm sundays

Mariposa Gallery. Photographer Jesse Garves and wood sculptor Stan Peter son share a joint show of new works titled “Carving Into Creativity” in the downstairs space. Upstairs, metal artist Scott Randolph has created new works for a show entitled “Party of One”. Both shows run concurrent ly through October 31st. Info: 3500 Central SE, hours Monday–Saturday 11 am to 6 pm; Sunday 12 to 5 pm. Queries for further in formation can be sent to Liz Dineen at info@ mariposa-gallery.com or by phoning (505) 268-6828.

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 UTI’s and BPH, as well as radiology imaging as we age. Present ed by Lovelace doctors that are experts in the subject fields. Lovelace Silver Elite also offers free seminars and VIP benefits. Info: lovelacesilverelite.com, (505) 727-5502.

daily

Agora Crisis Center Volunteers. Are you a compassionate, non-judgmental person who wants to help others? Learn new skills, make friends, earn class credit, and be part of a rewarding organization. Info: Agora 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 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 reg ister in advance. Shifts are available in twohour increments, Mondays–Saturdays. 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 med ical 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 peo ple they serve. Info: Volunteer Coordinator, volunteer@rmhc-nm.org, rmhc-nm.org, (505) 842-8960.

daily |10 am–4 pm

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

daily | 7 am–8 pm

Free Fishing. From sun-up to sun-down, practice your basic fly-tying methods, fly-rod casting techniques, fishing etiquette, effec tive catch-and-release practices, and en hancement of advanced skills. Bring your own equipment and refreshments as the store and cafes are currently closed. Great place for a picnic with trails. Info: Tingley Beach, 1800 Tingley Drive SW, call 311 or (505) 768-2000.

daily | 10 am–5 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 Cen ter. 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 always welcome. Info: wmranch.org, (505) 771-0140, wmranchnm@aol.com.

daily | 10 am–5 pm

Amapola Gallery. This is a group of 39 local artists and artisans who have joined together to keep quality and variety up, prices down. We are little, local, creative, and our won drous works are always priced right. Info: Amapola Gallery in Old Town on the Plaza at 205 Romero, NW. Open 10 to 5 daily, 505242-4311, amapolagallery.com.

various days | various times

Albuquerque Dolls. We have ongoing social events for women, including dinners, dancing, movies, volunteering, crafts, and trips, and we are having a blast. We encourage women to join to support each other and learn more about New Mexico. meetup.com/Albuquer que-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 pmmonday–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: Tax deductible donations are gratefully accepted; contact Leba at leba4@ aol.com or wheelsmuseum.org.

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 offers weekly Sunday morning concerts which also include read ings and refreshments. A calendar can be found at chatterabq.org. Info: Performances 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 available, at the door: $20 adults, $9 students, $5 children.

sundays | 2 pm

Fusion. Join Fusion for an afternoon full of family-focused programming. Kid-friendly performances, workshops, and events, fol lowed by AMP Concerts Albuquerque Sum mer Scene. Info: fusionnm.org, 700-708 1st Street NW, (505) 766-9412. Free.

mondays | 2:30–4 pm

UNM and Cancer Support Now. Survi vors Writing Together, a journaling support group for survivors, men and women, all can cer diagnoses. Info: Our Helpline is available seven days a week at (505) 255-0405. Host ing 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.

mondays | 5–6 pm, everysecond 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 Grandchil dren. 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 wednesdays | 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.

wednesdays–sundays

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–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.

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 Mex ico. 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 sundays

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.

saturdays | 10:30 am–3:30pm

Meadowlark Street Market. Rio Rancho Creative Crossroads and Meadowlark Senior Center are teaming up to create a summer market full of local art, fruits, vegetables, confections, music, food trucks, crafts, etc. Info: 4330 Meadowlark Lane SE, Rio Rancho. Open to all ages. Text (505) 977-4160. Free.

saturdays | 8–11 am

Los Ranchos Growers’ Market. The 30th Season, through October. 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.

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.

most 2nd, 4th, and 5th saturdays

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.

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 thursdays | 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 fa cility, learn about fine art lithography, the current programs, and the history of Tam arind (a division within the College of Fine Arts at UNM), 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 sundays

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.

saturdays | 10:30 am–3:30pm

Meadowlark Street Market. Rio Rancho Creative Crossroads and Meadowlark Senior Center are teaming up to create a summer market full of local art, fruits, vegetables, confections, music, food trucks, crafts, etc. Info: 4330 Meadowlark Lane SE, Rio Rancho. Open to all ages. Text (505) 977-4160. Free.

saturdays | 8–11 am

Los Ranchos Growers’ Market. The 30th Season, through October. 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.

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 | 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.

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 audi tions. 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 saturdays | 7–10 pm

ABQ Dance Club. Fun social dances with a variety of music for swing, country, ball room, and Latin. No partner needed. NOTE: The October 22 and 29 dances were changed to Sundays, October 23 and Oc tober 30 (Halloween Dance) at 4 pm. 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).

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 high-resolution digital photograph or image. Listing information deadline is the 10th two months prior to publication (e.g.—all MAY events must be submitted by March 10, etc.). All events are subject to change. Please call event organization for final verification on events, times, dates, prices, and ticket availability.

Cannabis in ABQ

Medicinal use of cannabis in New Mexico began in 2007, allow ing those with doctor approvals to purchase it as a remedy for pain, insomnia and other afflictions. Interestingly, our state was the first to enact a medical marijuana program, back in 1978. And this past April, the state opened up the industry for recre ational users, as well. With more than 150 dispensary locations already open in ABQ, we decided a primer might be in order to help guide us through this fast-evolving new phase of cannabis.

STORIES BY ATM STAFF

PHOTOS BY DON JAMES

WHAT’S IN STORE AT ABQ DISPENSARIES

EDIBLES

From gummies to brownies to lemonade, edibles are food/drink products containing can nabinoids (THC, CBD or both) that are consumed like a typical food product. Edibles must be digested, so the time it takes for them to get the user high may be longer than if they were smoking. However, the euphoric high feeling is similar to smoked can nabis. Liquids work faster than baked goods, and the effects of edibles can last for up to 12 hours, so be cautious. Cost ranges from under $2 for individ ual candies or gummies to $50 or more for high-end edibles.

VAPE PENS

Unlike inhaling smoke from burning canna bis, vapes allow the user to inhale cannabis vapor by heating up chemical compounds found in the plant (cannabinoids and terpenes for example). Usually, this high will take effect in a quick 15 min utes and can last for up to two hours. Easy to use and discreet, vape pens are often reusable and can be outfitted with different types of concentrates. Pens start around $15, and cartridges can range up to $40.

CONCENTRATES

Several times more potent than flower, concentrates contain a much higher percent age of cannabinoids like THC, making them a solid choice for an experienced user. Concentrates can be vaped, dabbed (using dab pens), or even added to joints to give it an extra kick of potency. They are not for beginners and should be consumed with caution, but used correctly they add stronger flavor to the user’s hit. Concen trates go for $20 to $60 on average.

TINCTURES

Tinctures are con centrated herbal extracts that are swal lowed or absorbed under the tongue. A straight forward dropper usually included with a tincture means that dosage is certain, versus edibles like gummies or brown ies. While tinctures made with high amounts of THC work similarly to edibles, many are high in CBD and used for medic inal purposes. The price range, depending on the strength of the tincture, is $15 to $50.

CAPSULES

These are exactly what they sound like: cannabis pills. With long-lasting effects of upwards of five hours, capsules are easy to take because they’re dosed precisely and a good alternative to smoking or sugary edibles, but work similarly to edibles. Cap sules can be pricey in com parison to other edibles, often ranging from $30 to upwards of $100.

PRE-ROLLED JOINTS

Made ahead of time, pre-rolls are joints al ready filled with cannabis. Newbies and regular users likely enjoy the conve nience, as a filter is already in place, and you can side step the mess of prepping and rolling flower—all you need is a lighter. They smoke similar to a selfrolled joint and come in different strains. Prerolls start around $5 each, but can reach prices of $30 or more apiece, depending on the strain and amount of THC.

FLOWER

The most popular form of cannabis, flower is the smokable part of the plant, often called the bud or nug. It’s grown in strains that are either sativa or indica dominant, or hybrid (a mix of both). Depending on the strain, smoking the plant’s flower will deliver a high that can last one to three hours. Typically sold by weight, bud prices in ABQ average about $8 to $10 per gram.

Prior to finding work in the cannabis industry, Sage Mays came from a background in rehabilitation, work ing with patients who dealt with everything from alcohol abuse to anxiety issues. “I just saw what cannabis did for them,” she says. “I personally was like, ‘I love what this can do.’” That revelation prompted a career change for Mays, who now works as a retail manager/ budtender at Carver Family Farms, a family-run North Valley cannabis dispensary founded in 2021. Now she spends her workdays educating customers about all things cannabis-related, whether it’s answering questions, offering suggestions or showcasing prod ucts. She was kind enough to offer enlightenment on her role in helping ABQ consumers navigate the new recreational cannabis retail environment.

What types of cannabis concerns do you typically encounter from newcomers?

(The product)being too strong because they’re so used to how things used to be. People just really want to find a good balance of what they’re looking for. Some look for sleep. Some look for appetite (suppressant). What’s really nice is here at Carver, they let us try a gram of it when we release a product. That gives me the ability between myself and other co-workers to see how certain strains work and what works for us. So we’re always giving our personal opinions with all the products to be able to help them with maybe something that they’re fearful of.

What products do you highly recommend?

I would say probably our Carver, which is our in-house strain, because it’s just a good balance. It is crossed with a genetic (strain) called Gorilla Glue S1. What I like about it is that the Carver creates a really good balance. For absolute ly anybody coming into it, this is a really good strain to get you started, to help with sleep, to help with calmness, or maybe just a good daytime (experience). So it could really work for any mood, which I really like.

Is THC-to-CBD ratio still relevant?

Not necessarily. Particularly here at Carver Family Farms, CBD is actually harder to grow. It’s very particular in certain strains when CBD comes out to be higher in the percent ages. Here at Carver, you will notice that our CBDs are actually not very high. So when people come, I kind of tend to let them know that THC is gonna be the majority of the potency here. So if they would like CBD they might have to go somewhere else and mix it in with their product. As of right now we don’t have anything that’s very high in that CBD. I don’t have to explain it too much because of that.

What are the requisite skills you need to have to be a budtender?

I would say good personal skills. Being able to learn, retain information and being able to just want to educate and get people the right medicine that they’re coming in for. Guiding them and just being patient and understanding that this isn’t just something that we’re selling that’s to go and maybe be recreational. Yes, you can (do that), but it defi nitely can help a lot of people. A lot of people coming in are looking for needs. As a budtender it’s important to be able to listen, see what people like and just be able to help them better themselves with what they’re trying to get from this type of cannabis.

Where should a beginner start if they’re looking to buy cannabis?

A good way is to keep the THC low. That gives the ability for your body to kind of see how you have a good balance between an upper or a downer. Some people call it sativa or indica. We don’t necessarily gear toward those types of words. I would say that the best way is to start slow and small, with low percentages. That will help you to build some tolerance and get you to where you’d like to be, if it’s maybe other strains that are a little bit higher in those areas.

Are people still using medical-use cards for marijuana?

Yes. What’s really nice about that is they don’t have to pay medical taxes with that. That keeps it a lot cheaper. Be cause of that, a lot of patients are still continuing to keep their cards and use them. Because again, it being medicine, it can be very pricey. Tax right now I think is about 20 per cent. It makes a huge difference once you’re cashing out.

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Rachael Speegle has been part of the The Verdes Foun dation, one of New Mexico’s largest and longest-running dispensaries, since its inception in 2010, but she wasn’t always a proponent of cannabis. As a registered nurse with experience in critical care as well as the ER, Speegle initially began doing research on cannabis as a means to prove the advocates wrong. Instead, she became an advocate herself. Given her medical back ground, we asked Speegle to answer a few questions and shed some light on responsible cannabis use.

Why does cannabis make you high?

Cannabis makes you high when it’s heated. It’s the THC (the main psychoactive compound in marijuana) and it has a car boxyl group that is attached to it. So, in raw form, it’s called THCA, and that acid that’s on the end is a carboxyl group that when we heat it, it gets decarboxylated, and then it’s like a key into an outlet. So once that transition happens, it fits into a receptor site that looks just like an outlet that a plug would plug into. And it turns it on and that’s what gives you the psychoactive intoxicating effects.

Why does some cannabis make you laugh, while other types make you paranoid?

More than the plant, it has to do with the person. I would say to people, first be aware of the mood that you’re in and know that it might not change your mood. If you’re already feeling paranoid, you’re not going to use cannabis to reduce that paranoia when we’re talking about THC levels. If you’re wanting to reduce the paranoia and you’re already feeling it, then we want to go with something less intoxicating. When people are feeling paranoid, they usually feel out of control.

How can you come down quickly if you’re on a bad trip or high?

If the room is spinning and you’re getting that motion sick ness, Benadryl can be helpful in counteracting the motion sickness. You can get that over the counter and about 50 milligrams will help them sleep it off and stop the room from spinning. In addition to that, high amounts of CBD can block the outlet. We talked about a plug and an outlet, the CBD kind of acts like a child barrier, that it’s like a cap. It will stop additional THC from being metabolized in giving you even more of that high feeling that you don’t want any more of.

How safe is cannabis?

I ask myself this every day. I’m a nurse. I don’t want to find myself back in the opioid crisis where we think something is really safe and we’re promoting it and educating the public on the value and then we find out that we’ve inad vertently hurt people. Being as dedicated to that research as I am, I feel like cannabis is very safe for most people. In order for it to be safe, it has to be purchased from a repu table source. Where it is dangerous is consuming untested, unregulated cannabis that is sprayed with God knows what and has who knows the value inside the product.

How does legalization benefit the medical side of the cannabis industry?

I think that it has given patients even more direct access to the program because our governor is so concerned about making sure that the medical program continues to be supported. Because legislature and our governor and regulatory bodies shifted their focus to how to make this even easier for med patients, that came about because of recreational programs like this.

How can cannabis promote wellness?

I think that cannabis truly is a life enhancer when used intentionally. I think it can also be a life detractor if it’s used unintentionally or to the point where it’s abused, the same way as anything else — food, shopping, gambling. But I think that cannabis can enhance people’s lives by taking the edge off, and that can either be pain, it can be parenting, it can be the conversations around the dinner table at the holidays with loved ones and family members. It changes the mindset and makes it easier for a person to be a little bit more easy-going in the moment while still keeping their facets.

Herbal Edibles Bon Bon Chocolates, $36 per box of 4 10mg per piece

Lavender Honey Pinon, Candies Red Chile Raspberry, Bizcochito, Green Chile Caramel Pistachio Praline

Pharmers Quality Inphusions Inphused Salt Water Taphy, $22 100mg (10mg per piece) Assorted flavors

Wynk THC & Seltzer, $5 2.5mg THC per 8.4 oz. can Assorted Flavors

The Bad Company 1616 Eubank Blvd NE (505) 508-1810

Tiki Juice by Mountaintop Extracts, $15 100mg THC per 4 oz. bottle Assorted flavors

Flower & Herb Markets

Verdes Fast-Acting Cannabis Cocktail, $12-$18 Various THC/CBD content Assorted flavors and sizes

Verdes Live Rosin Ice Cream by Alabastra Cannabis, $8 10mg THC per 2 oz. package Assorted Flavors

Verdes Buttons Cookies, $18 10mg per cookie (10 pack) Peanut Butter or Chocolate Chip

Verdes Foundation

San Pasquale Ave SW,

A (505) 451-4205

San Antonio Dr NE (505) 280-2814

There’s a lot of new legal ground to navigate — both for retailers and consumers — since the legalization of recreational cannabis in New Mexico. To help get a bearing on some aspects of cannabis law, we reached out to Yolanda Gallegos, the founder of Gallegos Legal Group, a local firm that counts cannabis among its core specialties.

What types of cases/issues have you mainly encountered since cannabis became legal in New Mexico?

FOMO (fear of missing out) currently abides among entrepreneurs and investors eager to enter the industry as producers (growers), manufacturers (extraction and infusion), retailers, and transporters. These individuals and businesses need legal guidance on 1) establishing the best form of legal entity to protect assets, 2) meeting the state’s stringent regulatory requirements, and 3) navigating financing and banking issues.

How do the number of licenses to sell cannabis and taxes affect the illegal sale of the products in the state?

The state requires dispensaries to charge a 12% excise tax for adult-use cannabis sales. On top of that, consumers have to pony up gross receipts taxes of 7 to 8 percent de pending on the county of their purchase. A consumer might have to pay more than $20 in taxes on a $100 purchase. Ouch. High cannabis prices could drive consumers to the illicit market. However, it’s been reported that there are now over 100 recreational dispensaries in New Mexico as of July of this year and the State does not limit the number of dispensary licenses. As the number of retailers multiply, the possibility of market glut could drive down costs and encourage legitimate sales. However, lower recreational cannabis prices are associated with the increase in con sumption by minors. The bottom line is, expensive weed can push otherwise legitimate consumers to the local deal er on Snapchat. But cheap pot makes it more accessible to minors.

Can I take New Mexico cannabis legally to a state where it’s illegal, like Texas?

No; that would be “one toke over the line” too many, as the old song goes. The dangers in taking even legally-obtained cannabis from New Mexico over a state line are multifold. First, once you transport cannabis to another state, you’ve committed a federal crime even if that state has decrimi nalized marijuana. Second, if the state hasn’t decriminalized marijuana, you risk being subject to that state’s criminal laws. Third, even if the other state permits recreational use, the legal quantities and forms of cannabis vary in each state and legal possession in New Mexico may not make the cut in another state.

How can you still get in trouble, even though cannabis is legal?

I think it’s best to think about New Mexico’s decriminaliza tion of cannabis as similar to the repeal of Prohibition in 1933—you can legally buy and consume it now, but there remain plenty of restrictions. Remember, federal law still classifies marijuana as an illegal drug, along with cocaine and heroin. The following are a few things that can cause you problems with the law and your employer:

Driving Under the Influence. Unlike a handful of states, New Mexico has no legal threshold for driving under the influence of cannabis. If you are deemed to be driving in an unsafe manner while under the influence of cannabis, you can be fined, subject to community service, ordered to attend DWI school, and even serve jail time in some case— even for first convictions.

Workplace Use, Impairment, or Possession. While New Mexico prohibits taking an adverse employment action against an employee for the legal use of medical marijuana (with some exceptions), the state permits an employer to fire or fail to hire someone for using, pos sessing, being impaired by, or testing positive for marijua na on the job site or while on the clock.

Smoking Cannabis in Public. Don’t think that lighting up in public carries no risk. New Mexico law makes it clear this is not permitted unless you are in a designated can nabis consumption area.

Consuming Cannabis with a Security Clearance. Recently, the Director of National Intelligence issued guidance noting that prior marijuana use is “relevant, but not determinative” of clearance eligibility. But current use remains forbidden as consumption remains illegal at the federal level. The House passed a bill that would bar federal agencies from using past or present cannabis use as a factor in granting security clearances, but the bill will unlikely become law.

Underage Recreational Consumption of Marijuana. New Mexico decriminalizes recreational use of marijuana only for those 21 and older.

Bongs

A pipe with a water chamber to cool the smoke, making it easier on the lungs. The water also acts as a filter, and some see it as a cleaner way to inhale.

Grinder

A small canister that breaks up your flower into smaller pieces making it easier to pack a bowl or blunt. Makes flower waste a thing of the past.

Pipes

Pipes are typically made from glass, ceramic, metal or wood, and are the most common delivery method for regular smokers.

Bubblers

A travel-size version of a water bong. Water is dis pensed after use each time.

Vaporizers

Heats up the flower enough to activate the THC without burning it, which releases vapors, which many feel provides a smoother and healthier smoke.

Rolling Paper

Preferred by old-school smokers who like to be mobile with their cannabis. Rolling can be tricky, though (turn to page 92 for tips from an expert).

Double Ended Dab Tool

Used to manipulate your concentrates. It looks like a tool that you find in your dentist office.

Rolling Tray

A handy way to catch flower when packing a bowl or rolling a joint. Also serves as a holding spot for product and tools.

Banger

An attachment for the base of the rig (bong) which is used for smoking concentrates. The dab tool is used to place concentrate in the bowl.

It’s fairly safe to say that marijuana altered the life path of Jimmy Santiago Baca more than a few times. The famed ABQ author—and screenwriter for the classic 1993 film, “Blood In, Blood Out”—spent a good portion of the 1970s in prison for, among other things, intent to distribute. There, he learned to read and write, and became a renowned poet and, later, an award-winning literary voice of Latino street culture. At age 70, he’s seen the arc of New Mexico cannabis: from being demonized to becoming recreationally legal. We asked Baca to pen a few words on his personal history with mota.

Early August 11, 2022, brings on memories of my tie-dyed, love-bead days, precipitated by smoking our first Acapulco Gold, when life was a mellow mosh-pit that seemed to feminize us Chicanos and Skins. Our drive to be rich was gone when we smoked—to go out and conquer the world dried up. It wasn’t bad, tired of the parroting of our parents to make something of ourselves—what better something could there be than a bunch of smug homie smokers, smiling a lot and living on goobers (tasty snacks), taking a vow of poverty so we could kick back listening to Zeppelin and Hendrix and The Dead, tripping on Santana posters glowing in the dark. For us teens, coming of age meant sharing a bubbly bong, coming on high as hell as we sat in a circle on the floor in a trailer by the zoo or on the hood of a Rez car staring at the stars. Weed was Noah’s Ark in the desert for us high-altitude, dry-plains Chicanos y Indios.

But man, how the landscape has changed in a few decades. There was a time when you’d get rousted by bigeared deputies in the South Valley, spooking us, prowling at all hours near our homes, and tailgating for miles to intimidate us. Back then they assumed dealing ounces and pounds put us up there in the Al Capone category, and every time one of us got busted, they’d get elected to judge and we’d go to prison, as I did. But not easy, baby. I was an 18-year-old smuggler in Ojinaga, Mexico, some DEA rat in our ranks waters the gas, we sputter just this side Yuma, Arizona, nose-dive, shoveling dirt and debris to a stop, where Agents meet us with assault weapons. That would never happen today because it’s the deputies and DEA Agents who are doing the dealing, who run the dispensaries—the new plantation masters. Ironically, the sheriff who used to harass us and be so mean now owns six dispensaries, one right around the corner from my house. No more paranoia, no more part ing the curtains for imagined police creeping about in your yard, now we light up in front of them. We even share a joint. Ex-governors to hospital administrators to backyard homegrown users leaped at the opportunity to open commercial enterprises, some touting their own brands, two-toke mota that leaves you immobile. The time when paying drivers to go up to Northern Cali for a load is gone, the gold rush is here in every backyard and warehouse and entrepreneurs can be seen driving past you in luxury Mercedes, Jeeps or massive RVs, mellow service workers, grandmothers in rocking chairs on porches, a whole lot of people feeling good, self medicating away the woes and worries of daily living.

By the way, on this day, August the 10th in 1680, after Juan de Onate subjugated the First People, Pueblo gente put the peace pipe down and commenced an ass-whipping. Think about that: perhaps legalizing weed might bring about a kinder society.

Few people in Albuquerque can personify our societal acceptance of cannabis better than Darren White. The former Bernalillo County sheriff was one of the state’s most visible lawmen for more than two decades. Today, at age 60, he’s the owner of PürLife, a New Mexico chain of cannabis dispensaries with a dozen locations across the state— including several in ABQ. White was kind enough to chat with us about the journey.

You’ve said that you were wrong about can nabis. Explain. “I was absolutely wrong about cannabis. I questioned the medicinal value, and now I’m for it. It’s important to recognize when we’re wrong so we can change our stance and learn about these issues, or else.”

What was your first exposure to medical cannabis? Eight or nine years ago a friend suggested I try his THC cream for my chronic pain. At first I resisted—I’m somewhat of a boy scout. But I put it on my back and neck, and it worked. I felt good, and so I went and got a medical (cannabis) card.”

Still, you do realize that many people were baffled by your career change... “Don’t think I don’t get it, I do, I completely understand. I didn’t have the luxury back then of picking

and choosing the laws that we were sworn to uphold. But a lot of cops decriminalized weed a long time ago, we just made them dump it out. We had bigger things to worry about.”

Do your close friends still chide you? “I still get backlash. Some of them say, ‘You can own a cannabis business, but you’re still a narc to me.’ Some point to hypocrisy, but I just say, ‘It’s your opinion, you’re welcome to it.’ We all change.”

Tell us about the process for getting your state cannabis license. “The application itself is 1,400 pages. My son, Indy, helped me with it. He’s a licensed attorney and he’s been involved in PürLife since the beginning, and it took us more than a year for the paperwork. I became the technical writer for the entire application.”

You opened your first store in 2016. What was the clientele like? “Right away, I was surprised because a lot of people I knew from APD (Albuquerque Police Department) were coming in, some for chronic pain, some for PTSD, or insomnia. You see a lot of things in law enforcement that makes for sleepless nights.”

What’s the next step? “Since PürLife began, I’ve been consulting with cannabis companies around the country. It’s interesting to see the industry grow in other states. But it has a long way to go, the banking regulations need to align, and cannabis is still (federally) viewed as a Schedule 1 narcotic. But things are headed in the right direction. It’s exciting.”

Monte Skarsgard shows off some of the cannabis flower, drinks and edibles that will available for delivery through his new venture, TheHerbTaxi.com.

For nearly 20 years, Skarsgard Farms has been delivering fresh produce to homes in Albuquerque. Soon, their delivery vans will also be arriving with cannabis and canna bis products. “It’s a very natural extension for us,” says owner Monte Skarsgard. “We started with produce, and over the years we added bread and milk. We’re really just trying to evolve with customer demands.” The cannabis delivery venture will be known as The Herb Taxi, and will take delivery orders through a smartphone app, says Skarsgard. New Mexico already has more than 100 brickand-mortar cannabis stores in Albuquerque, so The Herb Taxi will stand out as the first licensee to bring products to your door. “We’ll be kind of like a pizza delivery service,” says Skarsgard.

THEHERBTAXI.COM

Launch: October, 2022

Location: theherbtaxi.com (no retail location)

Brands offered: The Herb Taxi and Verdes Foundation

Products: Flower, edibles, drinks.

“We’ll have a high quality, curated offering,” says Skarsgard. “We won’t have 500 different choices.”

Security: Tamper-proof delivery containers and processes

Process: Deliveries are scheduled through an app, and customers select 2-hour delivery windows.

Discretion: No labels on cars, containers or driver shirts, so that discreet deliveries can be made to those who wish for privacy in their purchases.

An insomniac needing to sleep and stay asleep

Smoke gets in your system almost instantly, so an indi ca-dominant strain should do the trick, says Liz Hewitt, store manager at Flowers and Herb Markets.“For some one who can’t fall asleep, we’ve got the Platinum Garlic to smoke, which would probably be the best thing for something like that,” she says. Flowers and Herb offers the Platinum Garlic for $12/gram.

A high-strung person who’s in need of relaxation

Devon Brown, a budtender at Cinder Cannabis, recom mends gummies as a great option for those looking to relax. “Smoking can irritate your lungs (and) it can have a smell to it that a lot of folks don’t like,” she says. Gummies are discreet, and process a bit differently in your body for longer-lasting effects, says Brown. Tasty gummies range from $15-$35 at Cinder.

A veteran stoner looking for a serious high

Experienced smokers know their stuff, says Janice Crawford of Happy Hippie Budz. “The first thing (veter ans) will usually ask for is the Skywalker OG,” she says. The familiarity of the name is a big draw for experi enced users, and since the strain is cultivated with old school genetics, this hybrid packs a bigger punch, with a mellow euphoria and a heavy body high. Grab a gram for $10 at Happy Hippie.

A people person who wants an upbeat high

Deseree Matthews of Maui Wowie Dispensary says that the strain of the same name is perfect for that ener gized high. “It’s amazing, and it definitely gives (you) that nice, upbeat ‘woo’ feeling,” she says. Right now it’s being sold as a cartridge, though Matthews says the form doesn’t matter as much as the strain itself. “I’ve had people come in and they tell me it feels almost exactly like the flower,” she says of the sativa-dominant hybrid. Cartridges range from $45-$70 at Maui Wowie.

An artist who uses weed to enhance and expand creativity

“I would recommend our Bloom Classic (Blue Dream) disposable vaporizer cartridge, because if (an artist) is busy painting, they can keep it in their pocket and it takes effect right away after you hit it,” says Jesse Sanchez, a budtender at Amnesia Dispensary. “Because sativa is a more energetic, uplifting feeling, it really gets the creative juices flowing and can give inspiration to someone with artist’s block.” A half-gram cartridge goes for $45 at Amnesia.

A hard worker looking to wind down after a long day

For non-regular smokers, inhaling can sometimes irritate the lungs and throat—definitely not a relaxing experience. Brandon Smith, a budtender at The Bad Company Dispensary, has the solution. “We actually have a Relax Tincture, which absorbs faster under the tongue and gets into the bloodstream a little quicker,” he says. “The combination of CBN and THC in this tinc ture keeps the body mellow.” The Bad Company offers a 100mg tincture for $32, with each serving of 10mg being about equivalent to the effects of a joint.

Someone looking to chill alone with music or video games

Score420’s Matt Kopelman has the perfect solution for a party-of-one: a salve product with a cinnamon profile called NM Sacred Flower. “Topicals have a very relaxing effect. I’ve never used a topical that made me want to stand up and sing,” says Kopelman. “And it doesn’t give you the mental effects of marijuana (like) paranoia.” Apply the salve where you like (it’s absorbed through the pores), and get a relaxing effect com pounded by the smooth sensation and therapeutic scent. A 4-ounce jar at Score420 will run you $55.

A person with a need to remain highly functional on the job

Mathew Munoz of Carver Family Farm recommends a product with a certain terpene profile, such as Carver’s Diamond Hand. Munoz says the naturally occurring chem ical compounds often impact the effect of THC in cannabis, making for “an energetic, get-things-do ne type of high. (Terpenes) are found in every plant that grows, and when some strains are more dominant in certain terpenes, it’s what enhances the high,” he says. A gram of this heightening high is $11 at Carver.

Someone who takes weed for physical pain but doesn’t want a psycho-active high

Teddi Kohr of Rio Grande Hemp Company says that topicals and tinctures are the best thing to relieve pain without getting high. “For muscle pain we’d offer a topical, but if the roots go a little deeper, we’d offer a tincture that goes under the tongue,” says Kohr. Tinctures, which are extracted from the hemp stocks, contain no THC—the psychoactive chemical that gets you high. Tinc tures at Rio Grande range from $25 to $35, depending on size.

Is the game changing for street dealers of marijuana? We were curious, given the new era of legal recreational weed sales. Through some creative networking, we found a local dealer willing to talk shop. Her name is “Roz,” and she’s been illegally peddling weed in ABQ for about a decade. So, we invited her to the ATM offices for an interview. Despite the illegal nature of her occupation, we found her to be smart, charming and incredibly business-savvy. Here are some of her thoughts on selling pot the old-fashioned way:

HER BACKGROUND: “I started selling when I was 15. I was homeless, and it helped me get by and pay rent.”

HER GAME: “I’m 25 now. I’ve built up a clientele in Albuquerque, Santa Fe, Edgewood, Moriarty, pretty much wherever I can drive.” LEGALIZATION IN 2022: “I’d say (my sales) dropped about 20 percent—I guess some of my former customers like going into the dispensary and picking out their own product. But it’s also gotten easier for me to sell because my customers are starting to buy in bigger quantity from me because my prices are lower (than dispensaries). Plus, some people don’t want to pay the tax.” THE COST: “My stuff is a lot cheaper. At the dispensaries, a ‘quad’ (7 grams) goes for about $60-100, with a THC cap of 28 to 30 percent. My quads go for $40-70, and I get it from California, where they have no THC cap.” CUSTOMERS: “I would say about 90 percent of them use it for medicine and pain. A lot of people call me a medicine woman. As far as age, about half of them are over 30, and some of my clients are in their 60s and 70s. A couple of people have been my customers for 10 years, and I give them great deals.”

SALES PROSPECTING: “I use different social media platforms. Last year one of them happened to also have a lot of Trump supporters, because they were getting kicked off Twitter. So, we had Trumpers and weed dealers, it was funny.” GETTING PAID: “I used to accept ApplePay, until they started taxing it, so I stopped. Now I use a couple of other pay apps, and of course, cash.” THE DANGERS: “I got robbed at gunpoint when I was 17. Two guys acted like they were going to buy, then a third guy pulled a gun. I handed them the (marijuana), and then they asked for my car keys. I said ‘(Expletive) you, you already took everything, I’m not handing you my car.’”

THE FUTURE OF STREET DEALING: “I think the strong dealers will prevail. The less consistent dealers, the ones not necessarily devoted, struggled and fell off and got regular jobs.” HER FUTURE: “Will I ever get a regular job? That’s something I struggle with. If I ever do, I would go to school and study climate change. You never know, you know?” — Mike Damone

THENTERM NOW

Marijuana Cigarette Cannabis Flower Term for Marijuana Marijuana Seller Paper for Making Joints Best Place to Buy Best Way to Pay To Smoke Vigorously Fellow Users Are… To Avoid Smoking Breath Frequent User Confirming the Effects Fancy Accessory Do You Have Marijuana?

Hip Term

The language of marijuana continues to evolve. In fact, using the word “marijuana” might even draw strange looks nowadays—cannabis is the more common term. To help with the transition, we put together some modern equivalencies to the monikers of yesteryear. Yes, it’s a whole new world. —CAC

Hippie Term Small Purchase ¼-ounce Purchase 1-ounce Purchase Hunger from Smoking Marijuana Dissident Parents Approval?

Joint Bud Pot Connect Zig-zags Dorm room Cash

Get high Cool Altoids Stoner

I’m high Bong

Got stash?

Ganja Herb Dime bag Quarter Lid Munchies Narc Never

Blunt Nug Chronic Plug Cones Retail store Venmo Have a sesh 420-friendly Vape pen Blazer

I’m elevated

Vaporizer

You holding?

Kush Flower Gram Quad Zip Munchies Narc

Still no

You’ve probably seen hemp in materials like rope and textiles, but did you know it’s actually the same plant as cannabis? Hemp expert Matt Kennicott, a partner and co-founder of ABQ-based cannabis consulting company Weeds, says that hemp is “a valuable product because you can do so many things with it, not just take the flower off the plant, but extract different compounds and use everything from the flower to the stock to the stem.” Extracting CBD (a com pound most often used to treat chronic pain) from hemp is a popular use for it now, but hemp is a dynamic and versatile plant that spans several different markets. “You can take hemp and make paper, or you can make clothing,” says Kennicott, whose company advises New Mexico entrepreneurs venturing into the cannabis business. “One of the latest applications that’s out there is 3D printed homes that are printed out of hempcrete, which—from what I’ve read—is more solid than regular concrete.” Because hemp is usually grown with a lower THC content than cannabis, it tends to be more wide-ranging as far as legality than recreational cannabis. Along with CBD, which is the most popular compound found in the plant, hemp contains compounds like CBG and CBN, both of which are useful for health and wellness. Legally, hemp contains less than 0.3 percent THC— the compound that gets a user high, so if you’re looking for something more medicinal and less recreational, hemp might be the way to go, especially for those wanting to try natural remedies with an ever-increasing legion of users.

Albuquerque The Magazine’s Cannabis Companion

For this special issue, we asked the ATM staff to tell us their favorite tunes to pair with cannabis (or at least, that they’ve heard might pair well…wink). As you might guess, the tracks they selected come from just about every genre of music. Of course, that would make sense, given that we live in an age where just about every generation is well-represented with those who have a need or use for cannabis, from grandparents seek ing pain relief for aching bodies, to adults who rely on particular strains to target medical needs, to youngsters who still use it just for the thrill.

We Also Suggest These Playlists

Ultimate 420 Playlist

If you’re from the generation that says blunt instead of joint, join your contemporaries like Wiz Khalifa and Gucci Mane as they sing about weed in this 1,000-song, 24-hour-long set.

Up In Smoke Soundtrack

For those who still say joint, relive the far-out stoner vibe of Cheech & Chong with songs and audio clips from their hit 1978 movie, including War’s “Low Rider.”

Smokin’ With Willie

Several decades of Willie Nelson classics, plus Nathaniel Rateliff’s 2020 tribute song to country’s original 420 crooner, complete with the lyrics “Pass me that joint, it’s Willie’s birthday.”

This Is Snoop Dogg

Tracks range from the upbeat “Beautiful” (featuring Pharrell) to a chill, urban remix of The Doors’ “Riders on the Storm.” After 3+ hours of Snoop and herb, you should be feeling real good about yourself.

NON PROFIT GIVING GUIDE

NON

We create connections, empowering everyone in the Autism community with the resources needed to live fully.

The connection is you.

Amnesia dispensary

JULIETA NEAS, STEFANI LOE, WILLIAM LOE & JULIANA VEGA

2723 San mateo blvd ne

ALBUQUERQUE, NM

677-3245

The concept behind Amnesia Dispen sary is for its customers to be able to leave the troubles of everyday life behind them when they enter the shop.

While the imagery that typically ac companies the definition of amnesia might include some ominous visuals, the goal here is to forget in a good way, hence the logo with cannabis leaves coming out of the brain.

“We want you to come in here and feel like this is an easy-going place where you want to be, and you’ll feel good about whatever’s going on in your life,” says partner Julieta Neas.

It’s a family affair at Amnesia Dispen sary. Julieta operates the shop with three other partners: Stefani Loe and her hus band, William Loe, as well as Juliana Vega, who is Julieta’s sister. Everyone brings a different skill set to the table. Julieta has a Master’s in Business Administration, and Stefani possesses invaluable computer skills used for BioTrack, which is a leading cannabis seed-to-sale software. William handles maintenance and safety regula tions around the store, while Juliana is

adept at human relations. In short, the whole is greater than the sum of its parts.

“We all have our strengths and coming together really helps us grow,” Julieta says. “I’m not saying we don’t bump heads. That’s part of it and that’s part of being a family. Overall, we get along great and we get things done.”

Providing customers with options is one of Amnesia Dispensary’s strong suits.

“We try to offer a wide variety of prod ucts,” Stefani says. “I believe we have 44 strains of flower in stock. We have at least 15 different pre-rolls. We try to just have a little bit of everything for our customers: cartridges, concentrates, edibles.”

Because the partners worked so dili gently to open their business, there’s keen attention to detail inside the shop, par ticularly when it comes to fulfilling the needs of their customers. Oftentimes, a visit to Amnesia Dispensary means you’ll get hands-on service from one of the owners.

“We have a very strong background in being really hard-working because we come from nothing,” Julieta says. “The

other thing that you’ll find with the store is that you’ll normally find an owner here. We find that to be very helpful because it provides better customer service. If any thing goes wrong, then one of the owners is here to make sure that person leaves happy and that we’re taking care of them. Customer service is our No. 1 priority.”

There are already plans for growth in place, both at Amnesia’s current location as well as in the greater Albuquerque area. First on the list is the launch of a con sumption lounge. Once licensing with the city is secured, customers will be able to head next door and enjoy their product in conjunction with events like “Paint and Puff” nights, or have a mixologist concoct a special blend to suit their tastes. Down the road, the partners at Amnesia plan to open more stores to satisfy a growing cus tomer base.

“A lot of people have said they’d like to see us in the South Valley and Rio Ran cho,” Julieta says. “We have people driving from there to come here, which is really an honor because that says a lot about us as a shop.”

carver

Erika Hartwick Brown, Andrew Brown and Mathew Muñoz

As the cannabis industry begins to take shape across the state, this budding opportunity has helped countless new business es come to life. While most either grow or sell, Carver Family Farm—New Mexico’s first vertically integrated cannabis micro business—is doing both. Located within walking distance to Bal loon Fiesta Park, the dispensary opened on March 1. But the three entrepreneurs have been working towards this day since they met in 2004.

Andrew Brown, Erika Hartwick Brown and Mathew Muñoz are proof that patience is a virtue. Together, they bring expertise in cannabis genetics, operations, innovation and finance, as well as understanding how important this industry is for medicinal pa tients. And they willingly share their knowledge with others inter ested in learning about growing cannabis.

Andrew, Chief Cultivation Officer, has been growing since 1996 and learned what works and what doesn’t through experimenta tion. He says, “I am most interested in the soil science, because what I feed the soil determines the plant’s health. All of our busi

ness decisions are made with plant health and quality in mind.”

Erika quickly adds, “Especially because we are patients first.” Educators through and through, she says, “We need people to un derstand this is a safe, beautiful and useful plant.”

Carver Family Farm has approximately 15 strains on the shelf, including both flower and concentrates and they offer every strain in a .5 gram preroll because “we want patients and everyone to have access, so they can test it,” says Erika.

Andrew and Erika collectively shared this vision: “Because we are all about plants, we also have a collection of house plants, com panion plants and clones, which are starter cannabis plants. We want patients to be able to create their own medicine should they want to or defray the costs by growing at home.”

As for what makes Carver Family Farm unique, “We control ev erything from conception to harvest and manufacturing to sales. And we recently received our manufacturing license and will soon have exceptional edibles, tinctures and salves—all of the things patients and customers want access to,” said Mathew Muñoz.

Bad Company

During the spring of 2021, when New Mexico was a year out from legalization, Anna Novak and her husband and business partner, Dan, began discussing a plan to start a business in the can nabis industry. After witnessing the profound impact of legalizing cannabis in other states, the Novaks were eager to contribute to the state’s economy and help residents benefit from the medicinal effects of cannabis.

Using creativity, collective talents and deep respect for cannabis, they opened The Bad Company on April 1 to offer customers an “immersive experience, not just a transaction. From the moment you enter, you are transported to a Victorian apothecary. On top of the aesthetics, our budtenders are friendly, patient, and eager to answer questions to guide guests to the best products for their needs. There is no rush or pressure, and we love giving people the opportunity to just explore,” says Anna.

In addition to a store front, The Bad Company grows their own

cannabis and also sources from other growers and manufacturers in New Mexico. Their first in-house harvest will be a sativa-domi nant hybrid strain called Mimosa.

While flower is always an in demand product, Dan says, “strains including Blue Dream, Slap & Tickle and Banana Cake are very popular, as are cartridges which can be a bit more discreet than flower. And everyone loves chocolate and Galaxy Bars and Straw berry Milkshake Bars from Canna Café are favorites and we can barely keep unique products like beverages and taphy on the shelves”

As a way to express their gratitude, The Bad Company offers 10% off to teachers, first-responders and veterans and Anna says, “We feel it is important to give back, especially to those who might benefit from cannabis. Many service workers are underpaid and overworked, so this is our small way to say ‘thank you.’”

MAUI WOWIE

DISPENSARY

Des & Rick Matthews

Like many people who face a daunting can cer diagnosis, Deseree Matthews found that cannabis helped her make it through the che motherapy treatments which induced pain and other unpleasant symptoms. The reality of the power of cannabis was a wake-up call to her and helped her find a new career path.

Once Des recovered and was cancer-free, she felt called into action to start growing can nabis and on July 30, opened Maui Wowie Dis pensary where they sell their own products as well as Pecos Valley products. In partnership with her husband, Rick, Deseree’s father, Mi chael Trembley, and Rick’s long-time friend, Steven Mayo, they live by the “Ohana Spirit” to help their community with medicinal and recreational cannabis.

Currently, the team is growing 16 strains in cluding Maui Wowie and Maui Sunset, which are not yet harvested, but they expect these to be very well-received once they are in the store. Their top-selling Sativa is Nightmare Cookies and Golden Strawberry. The top-sell ing Indica is Blueberry Muffin and their most popular hybrid is Hi-Biscus. When it comes to edibles, their cookies are at the top of the list.

The staff enjoys educating both medicinal and recreational customers about the benefits of cannabis, as the benefits are plentiful. Addi tionally, Maui Wowie offers an array of acces sories including locally-blown glass pipes.

Centrally located on San Mateo, Maui Wow ie welcomes you to visit their brand new store where you will find friendly and knowledge able staff ready to help you find exactly what you need—to relax and unwind, to combat pain and other health issues, to improve your hunger, ease anxiety and other issues we all face in our daily lives.

HAPPY HIPPIE BUDZ

Once a hippie, always a hippie and when Peg gy Martinez dreamt of her next chapter, open ing Happy Hippie Budz formed in her mind over the course of a year. Born and raised in Corrales, she opened the doors at Happy Hip pie Budz on April 20 (420) and the neighbor hood has genuinely welcomed her and her staff with open arms.

Tricked out in true hippie décor, Happy Hip pie Budz was established to provide a welcom ing environment for medicinal and recreational cannabis customers. Peggy says, “Everyone says that when they walk into a typical dispensary, it feels corporate. When they come to my shop, they say they feel the warmth like they are walk ing into a friend’s or family’s house. They know we are truly a ‘mom and mom shop’ (me and my sister).”

Currently, the sisters are sourcing cannabis from New Mexico growers and Flower is the best seller. “Our hippie customers are drawn to the old strains—Maui Wowie is the first to go, then Purple Haze, Sky Walker OG and Gorilla Glue #4 is a favorite with cancer patients. Our customers love the old school strains.”

With a solid 5-star Google rating, Happy Hippie Budz is already seeing the fruits of their labor and setting the stage for new opportuni ties, growth, and serving more customers with a happy hippie attitude and style.

EMPLOYEE

MAYBE

When you enjoy both building a business from scratch and the joy of cannabis, it’s a possible career path redirect in order to do something you are passionate about. And that’s exactly how Matt Kopelman and his three partners were inspired to open Score 420, a cannabis dispensary in Old Town Albuquerque.

Together, this quartet, Matt as Founder and CEO, Miles Deife as President, Connor Deife as COO, and Miles Anson, CFO, have plans to open four more stores across the Land of Enchantment in the near future. This will include another store at 4521 Cen tral Ave NE in Nob Hill, slated to open in November, as well as in the south with stores in Alamogordo and Las Cruces and north in Farmington.

On June 3, Score 420 opened its doors in Old Town and “busi ness has been blooming,” said Matt of the warm welcome they are receiving. By focusing exclusively on New Mexico growers, Matt said of the licensed growers he works with, “New Mexico produc

ers are really on the top of their game with top-shelf products.”

He adds, “Score 420 has the largest selection of cannabis prod ucts with the best prices. Our talented staff know how to help you find exactly what you want and you can be in and out of the store. But, most importantly, our doors are open until 11 p.m. to serve you.”

The pricing at Score 420 already has the taxes included so “What you see is what you pay,” Matt said. Of the product line, their most popular items are four one-gram prerolls for $20 and they sell bud ounces for $200. Alternatively, $200 will get you 56 one-gram prerolls.

Of this budding business, Matt says, “When we decided to start Score 420, we wanted to focus on our customers being able to ‘get lit without burning their wallet’ and this means we focus on high-quality products for a great price.”

Flowers & herb markets

In 2021 Adria, Kelsey and James, three badass friends and serial entrepreneurs, came together to reimagine the cannabis retail experi ence. Frustrated by the vibe of many dispensaries, they thought of the idea to combine their passion for cannabis, flowers, and wellness to create a space that was “simple, inviting and comfortable for all con sumers,” says Adria.

In April, the trio opened Flowers & Herb Markets in Old Town. Adria says, “Our goals are to delight people and create more social ac ceptance of cannabis as a source of joy and wellness in people’s lives. Our concept has been extremely well-received, with regular and new customers alike commenting on how much they love our store.”

Kelsey adds, “Many people are surprised that we don’t even look like a dispensary at all. Our high quality products at good prices keep customers coming back.” And it’s the space that is paramount for this threesome, all of whom are aesthetically driven. “We wanted an organic feeling that is highlighted by the natural beauty of flowers, light and open space. Our intention is to create an environment for

all types of consumers, be they cannabis lovers or not,” Kelsey con tinued.

Sourcing from select organic growers located within an hour of Albuquerque, Flowers & Herb Markets is putting community and environment first. They carry well-known and potent strains such as King’s Hawaiian, Runtz and Ice Cream Cake, each beautifully pack aged in reusable tins. Traditional fresh flower bouquets are also popu lar, especially on Sunday for the cannabis and bouquet combo.

James commented, “Our retail experience will continue to be a major differentiator.”

Flower & Herb’s distinctive approach certainly stands out in a saturated market. He mentioned, “There are few places people can get everything for a fantastic evening in a single location: from flowers to cannabis to sensuality products.”

A LOOK BEHIND THE GLOVES

MMA legend Holly Holm is still in her prime as she approaches 41. Hear her thoughts on the career-making fight with Ronda Rousey, how she fell into MMA, and what her future holds here in ABQ --anyone up for a latte? (p. 130).

ABQ

THE SCENES

STORIES BEHIND INDIVIDUALS WHO MAKE ALBUQUERQUE GREAT

PHOTO BY DON JAMES/ATM

Never a Dull Moment

Holly Holm started sparring on a whim. Now, the shine of her meteoric rise to stardom is only paralleled by her gratitude to those who supported her from the start-and her continued longevity in the ring.

H

olly Holm is arguably the Land of Enchantment’s most beloved combat sports athlete since the late Johnny Tapia, and that relation ship between state and fighter blossomed long before the “Head Kick Heard Round the World” abruptly ended the Ronda Rousey mystique in November 2015.

A s a former world champion in both professional boxing and mixed martial arts, Holm is one of the most — if not the most — accomplished female fighters of all-time. While her celebrity skyrocketed with the win over Rousey at UFC 193, Holm remains quite accessible in the Duke City: you might see her running in the foothills or relaxing at a local coffee shop, for example.

“ The Preacher’s Daughter” shows no signs of slowing down as her 41st birthday ap proaches. Coming off a loss to Brazilian Ketlen Vieira in one of 2022’s most controversial verdicts on May 21, Holm’s passion for fighting still burns strong.

“At the end of the day I guess if I was getting dominated by the other girls, if my perfor mance was not good enough maybe I would think about (retirement),” she says. “I know my technique, ability, skill and my drive is at the top. I put myself against anybody in there and I think I can beat them.”

ALBUQUERQUE THE MAGAZINE:

When you first got into kickboxing and combat sports, where did you think you would take it?

HOLLY HOLM: When I first started it wasn’t something I grew up doing. I al ways liked being physical, but I just want ed to keep in shape. I guess deep down I

always felt like it would be fun to maybe fight. I didn’t really think that would be something that was in my path. The first time I stepped into Mike Winkeljohn’s gym, I was 16 years old. I did cardio kick boxing for a year and decided I wanted to try to spar. I had watched some sparring classes. After I sparred, I thought I wanted to go watch a fight, and got to watch my teammates fight. And thought ‘Man, I re ally want to try that.’

I had my first fight when I was 18. I guess I did one year of college. I thought, ‘You know, I can go to school when I’m 40, but I can’t fight when I’m 40.’ Which now I’m 40 and I’m still going. I just feel like at the time, I just wanted to give it a go. I actually let my lottery scholarship go so I could follow this whole fight dream. I’m glad I gave it the chance. There’s a lot of people that believed in me that helped me to keep following that dream. It’s not possible to do it alone.

ATM: What initially made you go into Winkeljohn’s gym?

HH: Two of the girls that I went to high school with did the cardio kickboxing class … I just kind of invited myself along.

I just started going there full-time after I went one time. That was just something I wanted to do. I liked the vibe of the gym.

I liked the hard work that was kind of in stilled. If I’m gonna work out, I want it to be worth something.

ATM: Did you get in fights when you were younger?

HH: I did have fights growing up a little bit. I always roughhoused with my brothers and their friends. That was always playful.

I had a couple fights in elementary school. Maybe one in middle school. One right outside of high school. It was never some thing that I sought out. One of them was 100 percent out of defense for my friends.

A guy trying to kind of harass her, touch her, stuff like that. When they walked by he was just a creep. The next time he does that, I was like, ‘I’m gonna beat his ass.’

ATM: You said you went to college for a year. What careers interested you outside of fighting?

HH: When I was in middle school, I ac tually got a marine biology scholarship through America’s National Teenager and it was to Eckerd College in Florida. I wanted to be able to become a whale trainer…and that was kind of my first pas sion of what I wanted to do. Then when I started to fight, I didn’t want to leave to Florida. I also started to think, if I do that in order to be around them, my places of living are limited. So I decided to go into communication and journalism because I always thought it would be fun to be around athletes. I wanted to be the girl on the field interviewing players.

ATM: How much does commentating fights interest you?

HH: I would love to be able to be behind the media part of it, but in a fun, good way. Just involved with watching fights and just being there for that. I would love that to be an opportunity when I’m done fighting. I just don’t know how much lon

ger. I’m still wanting to fight for a while.

ATM: As far as fighting, when did you realize, ‘I’m good at this?’

HH: I really just went with what I enjoyed doing, to be honest. I thought, we’ll just see if this goes anywhere. At 16, I start ed doing cardio kickboxing; 17, I start ed sparring. Right when I turned 18, the month that I turned 18 I had my first am ateur fight. Two years and three months later, I had my pro debut. The fact that kind of came quickly after only two years of amateur, I thought maybe this is some thing that is my knack, something that I was meant for.

ATM: Even though you’ve been doing this for a while, how do you react to sparring?

HH: Sparring, I get nervous for to this day because it’s a test of how well I’m gonna perform and how well I’m doing. That’s just something I think if I ever didn’t get a little bit nervous for it, maybe I’m not as emotionally invested. I still feel like that every time that I’m going to go live. It’s not that I’m worried about getting hurt.

It’s a test. If you’re in school and you have this whole semester and then you have a test at the end, that’s the big test. No mat ter what it is, as long as you’re shooting for something in life, you should feel a little nervousness or anxiousness if you’re try ing to further yourself and your career.

ATM: Lenny Fresquez has been inte gral in the progression of your ca reer. How did you connect with him?

HH: My first fight on Lenny’s card was my pro debut. My coach Mike Winkel john had just told me, ‘We can’t find any kickboxing fights for you, but there’s a promotion that’s here in town that’s gon na be boxing only. It’s gonna be pro.’ I was like, ‘Does that mean I can never be an amateur again?’ I’d only had kickboxing fights in my amateur career. I think it was like eight or nine fights as an amateur and then I turned pro. I had never just boxed before. In my first amateur fights, I very much kicked the whole time, not very much boxing. It was very much a chal lenge for me. I thought, ‘Let’s do it.’

Lenny would throw fights and every time he threw a fight, we would get on it. I

don’t know how many fights in (it was be fore) he wound up actually becoming my promoter in the sense that I had a contract with him, which has never actually stayed current. We would just have handshakes. Right now, there’s no (contract). We have had a couple contracts but after a while, we’d be like, this contract has been ex pired for a couple years, do you want to sign a new one? We work together really well.

ATM: Fresquez talked about you fighting Ronda Rousey long before it happened. What did his confi dence mean to you?

HH: He said, ‘I don’t want to sign anything until we get a separate contract if you fight Ronda.’ It definitely was a different kind of contract. It was just a lot of things that he put in the contract that I never would have thought about that he put in for sign ing. It’s been a blessing, but not only that, but his belief in me makes me feel strong. I do believe in myself, but it’s always nice to be surrounded by people who believe and care and push forward for you. My career would definitely not be where it’s at without him.

ATM: What is your favorite moment from your boxing career?

HH: I think it just depends on the time in my life. The first boxing fight was kind of nerve wracking. I had never boxed before. I was like, ‘I don’t even know what’s gonna happen in there.’ My first title fight. Then two fights later was Christy Martin, and I’d only fought 10 rounds twice before her, and she had a lot more experience than me. That was a huge win at the time of my career. I had 12 fights, she had close to 50. She had been on the cover of Sports Illustrated and had been on the undercard of a Mike Tyson (fight) before.

Coming back from getting knocked out might be one of my most prideful mo ments because that was having to dig deep coming back from (when) Anne Sophie (Mathis) knocked me out. And coming back from that. Talk about doubt, every body was telling me not to take the fight. All except my own team and my immedi ate family and my close circle of friends. They are who believed in me. Outside of that, I couldn’t tell you how many people I ran into that were like, ‘You’re gonna re tire now, right?’ There’s a lot of people that

wanted to see me avenge it, but the ma jority of people were just telling me to re tire. That was some doubt that the whole world had. It seemed like everywhere I went was just negativity. To me, the win of that (rematch), might be my most build ing moment and my most memorable moment in boxing.

ATM: When it comes to popularity in New Mexico, you might rival Johnny Tapia in combat sports. How does it feel to have the support of the state?

HH: I feel so blessed that I have people around me that truly, truly support and love to watch me fight. That is a huge part of my success too, is to have a whole city behind me that is supporting me. To have the support of an entire city, that’s a lot of why I could build my career, because we had people that could go watch. To have the love of the city, it’s a huge part of my success.

ATM: Was transition to MMA every thing you thought it could be?

HH: I knew I was capable. Something my dad’s always told me is, ‘A lot of people

walk around in this world and think, Why me? Instead think, why not me?’ Like, why can’t it be me? Why can’t I be the one to go in there and shock the world? I had questions, but I knew deep down I could do it as long as I made the right choices in my career along the way. I knew my MMA career would be an accelerated path. I would have to have big steps along the way. Even when I got in the UFC, I had two fights and then boom, it was for the title. I knew it was gonna happen fast. I needed to be ready for that pressure. I ha ven’t had a lot of ground experience and I’m up against these girls who have been doing it since they were young. To be able to kind of face that, I knew it would be hard but not impossible.

ATM: Now that it’s several years in the past, how do you view the Ronda Rousey win?

HH: That fight, what I love about it the most, is I did something that the entire

world knew about. The entire world felt an emotion because of something I did. I was able to cause that kind of an emotion across the world, that kind of an upset across the world. I don’t think you could ever be not proud of that, or not carry that with you. But I still am a better martial artist now than I was back then. I know I’m still learning and I don’t like to live in that moment so much that I don’t keep improving. I want to keep improving, so you have to be able to move on from times like that. For me, I want that feeling again. I want to do it again.

ATM: Was there anything that kind of blew your mind after that victory?

HH: I was in Times Square in New York. Packed, with a ton of people. Even if you are recognizable, you still might get over looked. I remember being (there) and people were recognizing me left and right. That’s kind of a surreal feeling. You liter

ally become someone through your hard work that people acknowledge when they see you. People in Albuquerque, it’s not weird to see me here. It’s not uncommon to see me here because I live here. Some other place, people aren’t necessarily looking. For people to still recognize me in a time and a place that I would never have been recognized before, it was defi nitely a different kind of feeling.

ATM: Your fighting career has given you access to a different kind of ce lebrity. Was there any moment you especially felt like a fan?

HH: I don’t think I really geeked out a lot. I think it was just, anybody that I did meet it was like, ‘OK I don’t want to fan out and be the fan.’ For me, I like when peo ple are just real with me. I want to get to know who this person is. I look at things full circle. In high school, I went to John Elway’s last regular season game before he went to back-to-back Super Bowls. I

always thought it would be so cool to be able to meet him. I got to be able to meet him in person on the field after my fight (with Rousey). I always wondered what he would be like. He was so awesome and so down to earth. In times like that, it’s like ‘Wow, my career actually got me to this place.’

ATM: How have you been able to achieve longevity?

HH: I know people that are 29 that aren’t as healthy as people that are 39. It real ly does depend on how you take care of your body. I know 80 year olds that have run marathons. Everything is how you take care of yourself. Genetics have some to do with it, but a lot of it has to do also with how you take care of your body. On top of that, you’re gonna have to take care of your mind. You can take care of your body all you want. There’s a lot of pressure that comes with fighting. You have to keep some bit of balance. My fam ily and my friends have been huge with that. Some of my friends have definitely been there with the ups and downs. They bring laughter when you don’t expect it

and compassion when you need it.

ATM: What does it mean to represent Albuquerque?

HH: I love being from Albuquerque. I think that it does get a bad rap. We do have some things. We’ve got crime here. It’s a little crazy town, but I wish it was a clean, crazy town. You can still be clean and be crazy. I feel like I’m clean but I’m crazy (laughs). But I think I wouldn’t have a lot of that fire in me. Albuquerque just has too many good things that I can’t even imagine being somewhere else, for fight ing especially. We’re at elevation. We have mountains right there to run at. I’m not stuck on a treadmill. I can go right to the foothills and go right to practice because I’m right there. The people here….this is one of the biggest melting pots of any city. We’ve got every kind of race you can think of. It’s very cultural. Any kind of religion. Any kind of background. Any kind of his tory here is different from a lot of places. I love that about it. There’s just so many different people you meet, and they’re passionate people. I love that about be ing here in Albuquerque. And on top of

that, there are major crazy fight fans. Why would I want to be anywhere else?

ATM: What does life after fighting look like?

HH: I know I’ll always be involved. It’s not like I’m gonna open up a gym outside of Jackson-Wink. If I do anything it’s gonna be right here. I’m not sure how much I’ll get involved or how far I’ll go with that. I’ll always be involved. I do have my real estate license. I don’t know how much I want to dive into it. I don’t know if it’s something I want to do full time. Some times I want to just open up a coffee shop. I’ll be the barista between certain hours … I love my coffee during the day, and I feel like it’s awesome to have a good coffee stop. I’ve even thought about doing some thing like that. The world is my oyster.

TRISTEN CRITCHFIELD

Rain or Shine

Politics, protecting the public, and a passion for all kinds of weather phenomena are never far from Daniel Por ter’s mind as he continues to follow his career dreams as ABQ’s meteorologist-in-charge.

BY DON JAMES/ATM

When Daniel Porter discusses the weather, he speaks about it with such passion that you might think he’d just returned from his very first storm-chasing adventure.

A s the meteorologist-in-charge of the National Weather Service Forecast Office in Albuquerque, Porter has wit nessed his fair share of erratic climate changes in New Mex ico, Washington, D.C., North Dakota and Maryland during his nearly two decades with the weather service.

He says he’s been captivated by weath er from a young age. “I was really passion ate about Iowa weather,” Porter says. “The great flood of ’93 is what got me really interested and passionate about (it). Then I got interested in storm chasing. (I was) just fascinated with watching storms in the Iowa plains.”

Following the completion of his mete orology degree from Iowa State in 2000, Porter began to explore patterns and storms more thoroughly.

His current assignment in ABQ is actu ally his second go-around—he was lead

forecaster of the local NWS office from 2004 to 2011, a position Porter earned through his study of severe and winter weather, as well as a respectable amount of experience in hydrology.

“My colleagues at the time said, ‘Oh you’re going to be really bored in Al buquerque. There’s no weather in New Mexico, it’s like Arizona,’” he says. “And as soon as I got here, I was like, ‘Wow, this isn’t true at all! There’s a lot of weather in New Mexico!’”

Porter then took a position as an emer gency response specialist at the Weather

Service Headquarters in Silver Spring, Maryland, where he was tasked with pro viding briefings to federal agencies. In 2014, he was promoted to become the liaison to the Federal Emergency Man agement Agency (FEMA) in Washington D.C., where he provided onsite support for disaster operations in the Response and Recovery Directorate.

“I had some opportunities to brief se nior officials like FEMA’s administrators as well as White House officials during the Obama administration,” he proudly recalls. “Then I came back (to Albuquer que) in 2017. I just love New Mexico so much, so I came back as a science and op erations officer.”

This is when Porter began working closely with the forecast team in profes sional development, infusing new tech nology into operations, such as new satel lite capabilities and new radar techniques. In June of this year, he was promoted to

his current position, where he oversees operations to make sure that everything is running smoothly.

“I love forecasting weather in New Mexico because you have (a) true four seasons,” says Porter. “You could be deal ing with severe weather in the eastern plains, winter weather in the northern mountains and maybe fire weather in the other parts of the state, and it could be do ing it all in the same day. How many other locations in the country (have) that?”

Every morning, the staff at the Albu querque office has a daily briefing where they go over potential hazards for the day, determine if additional staff is needed, check the functionality of the equipment, etc. There are two main desks running on any given day: ‘short term,’ which focuses on the first 36 hours of the forecast, and ‘long term,’ which picks up the forecast from 36 hours all the way through day #7. A data acquisition desk answers questions from the public and collects data from the national weather models in D.C., while a

dedicated group of electronic technicians remain on call for any potential equip ment blunders.

Porter says his future plans for the ABQ office involve continuing to assist under served communities, reaching out to Na tive American communities and engaging and partnering with them through educa tional campaigns.

These connections are generally made by the warning coordination meteorolo gist, who takes on more public outreach efforts to establish and maintain rela tionships with core partners, including emergency managements and TV mete orologists. “(They) help get the word out to ensure that people are safe and take appropriate actions to prepare themselves for severe weather,” says Porter.

In April of this year, New Mexico fires at Hermit’s Peak and Calf Canyon (among others) became increasingly severe, caus ing a high level of anxiety throughout the state.

“The stress level in the office was pret

ty high,” says Porter. “These fires were spreading and engulfing thousands of acres in a day and that can be really sad to watch as a forecaster, but at the same time we’re having to work with the emergency managers and coordinating with them to get the word out (about) evacuation no tices.”

The burn areas then led to flash-flood warnings at the onset of the monsoon season. The scars left by fires can become impermeable and unable to absorb water, leaving them extremely susceptible to flash floods, putting the weather staff on constant alert.

While there may never be a dull day at the office for Porter and his crew, there is one aspect of the job that he will always nurture. “Seeing that your warning actu ally allowed somebody to take action to protect themselves … that’s a really pow erful thing for a meteorologist, to know that they’re making a difference, day in and day out,” he says.

CULTURE

PLAYING WITH CLAY

James

A

CHECK

ALBUQUERQUE’S ART, MUSIC AND THEATER SCENE

PHOTO BY RYAN FLANAGAN/ATM

A

SIMPLE TRUTH

James West believes success can be crafted by hand, one vessel at a time.

“

Simplicity can be incredibly complex, but that’s the beauty of the challenge for me,” says James West. He’s referring to the hand-thrown stoneware he designed that resulted from a painstaking years-long evolu tion.

As head potter for Hanselmann Pottery in Corrales, West created the collection with help from a small team of potters. Af ter years of making pottery “in every color of the rainbow and every shape and size,” he says the idea to focus solely on these seemingly simple white-glazed vessels for the table and home was consumer-driven.

Today, Hanselmann stoneware is in such demand that 95 to 100 percent of each kiln load is already sold, West says. Chefs, recipe developers, brewers, home

cooks and interior designers have helped promote the stoneware by choosing it to showcase their work. Actress and entre preneur Gwyneth Paltrow also chose and publicized it, buying 750 cups (the com pany’s biggest order ever) for the rehears al dinner for her 2018 wedding to writer, director and producer Brad Falchuk. She recently purchased 75 place settings for a dinner party, West says.

West joined Hanselmann Pottery in 2013, a year after Luke Parker and Rachel Reynolds bought the business. At that time, Hanselmann pottery was manufac tured using heavy machinery that pressed the clay into molded shapes. Fred and Joan Hanselmann, who founded the busi ness in 1970, initially hand threw their pottery, but they and subsequent owners automated the process.

“A lot of ceramics businesses go semi-automated or fully automated to not only do large volumes of work, but to have real consistent results,” West says. “For me, that’s the kiss of death. I don’t want that kind of predictability.”

West convinced Parker and Reynolds to focus solely on hand-thrown pottery. “I had a vision of a business model from my teacher, Bob (Brodzky), back in the ‘80s that wasn’t about the quantity, but about the beauty of the work and the sus tainability of the life around the work,” he says.

West was a teenager when he met mas ter potter Robert Brodzky through his cousin, Jarrett West (now a well-known sculptor in Santa Fe). Jarrett had taken some pottery classes and was apprentic ing with Brodzky who, with wife Tina Da

PHOTOS BY RYAN FLANAGAN/ATM

vila, operated the very successful Rabbit Works in La Cienega.

“Bob took Jarrett and me on, and he just let us go. He said, ‘Here’s a kiln to use. Here’s some chemicals. And stay out of my way.’ If we wanted to learn something, we went in and watched him. He wasn’t a teacher per se. He would just do his thing, and we observed.”

West’s grandfather and uncle were artists, and he had a sense that he would ultimately pursue painting, print making and music. “But there was something about that clay,” he says. “For a kid, it was mind-blowing!”

West’s early influences included local masters that Brodzky knew: Peet Robison, who operated Robison Glassworks; Dick Masterson, who was a potter and helped build Brodzky’s studio; Priscilla Hoback, who worked in clay and other media; and

potter Pete Dugan. “There was all this in credible art all around, and I just soaked it up!” West says. Another influence was Japan’s Mengei movement, which elevates everyday objects produced by ordinary people rather than in factories.

West went on to study art and art his tory at the University of New Mexico. In the 1990s, he worked in New Hampshire at a large stoneware studio firing with salt. He returned to New Mexico and created his own studio in South Valley where he worked alone, raised a family and fre quently traveled to sell his work at shows. The pace could be grueling.

By the time he met Luke Parker, West was eager to execute his vision for handthrown pottery with the small Hansel mann team. “I said, ‘Luke, just give me a bunch of clay and I’ll throw the work.’ So, I threw everything I knew that would sell

and as much of it as I could.

“By the end of 2015, the white glaze had shown itself to be in high demand,” West says. “It was just luck, in a way, that craft trends were leaning toward more simple design that was truly handmade, and that was exactly what we were doing.”

West and his team began document ing everything – sizes, shapes, scale, how much clay was needed – to streamline the system and make it trainable. There were many considerations. “Is it too light or too heavy for what it’s being used for? Is the handle strong enough? Does it look clunky?” West explains. “Those things have to be considered thousands of times because, even though you see a lot of one thing, they’re still one-of-a kind pieces made one at a time.”

LISA O CKER

BALLOON FIESTA THROUGH THE YEARS

ABQ has long been a “bucket list” travel destination—thanks in large part to the colorful Albuquerque International Balloon Fiesta®. The largest ballooning event in the world has brought hundreds of thousands of people to our city over the years for the annual October spectacle.

This month, Fiesta marks its 50th anniversary, and to commemorate the occasion, organizers have produced a massive coffee table book filled with incredible images of the event.

The co-authors all have connections to local ballooning: Paul Rhetts, the book’s designer, is a long-time member of a balloon launch crew. Kim Vesely, Tom McConnell and Dick Brown are all licensed pilots, members of the Balloon Fiesta Hall of Fame, recipients of AAAA’s Sid Cutter Award, and longtime contributors to the official Balloon Fiesta Program. Kim is the editor the Official Program. Tom, former President of Albuquerque International Balloon Fiesta® (AIBF) and Albuquerque Aerostat Ascension Association (AAAA), is a senior member of AIBF’s Board of Directors and founder of the Heritage Committee. Dick is former editor of the Balloon Federation of America’s Ballooning Journal and recipient of the Federation Aeronautique Internationale’s 1979 Montgolfier Diplome.

The authors were tasked with selecting photos for the historical picture book, and were gracious enough to share a few of those images with Albuquerque The Magazine for publication. Enjoy! CB

50 YEARS OF BALLOON MAGIC

By Dick Brown, Tom Mc Connell, Paul Rhetts, Kim Vesely

Rio Grande Books

color photographs;

ATM: What brought you four authors together to create this coffee table book on Balloon Fiesta®?

DB: This is a pictorial journey, filled with the very best pictures we could find showing all aspects of the event, guiding the reader through a day at the Balloon Fiesta. The authors of the book are ex perienced balloonists with many years of involvement in the Fiesta and the Al buquerque ballooning community. All four of us have been working together for over a dozen years as members of AIBF’s Heritage Committee. We worked togeth er back in 2011 on the award-winning book celebrating the 40th Balloon Fiesta, The World Comes To Albuquerque — The Dream Takes Flight, and have been working on this 50th celebration book for over six years. Our hope as a group was to help convey the magic and majesty of ballooning — people enjoying a fantastic family sport — as well as the beauty and color, along with the serenity of balloon flight. We especially wanted to show that the original dream of Fiesta’s founder, Sid Cutter, is alive and well!

ATM: What were you trying to do or show in this book?

TM: The title, 50 Years of Balloon Magic, pretty much says it. Our hope is to con vey, through pictures and a few words, the beauty, color, and magic of the Balloon Fiesta and provide a sense of what it is like to participate in the world’s premier bal

looning event. For those who have visited Balloon Fiesta and especially those who come back year after year, we hope the book will bring back memories of great times in Albuquerque and provide a way for them to share the magic of Balloon Fi esta with their friends who have not been to the event. We also hope the book will inspire those who have yet to make the journey to Albuquerque so they can dis cover the magic for themselves.

PHOTOS COURTESY OF BENNIE BOS, SCOTT HUGHES, FRANK BEHRMANN, PAUL DEBERJEOIS, VICTOR BANTA

ATM: How long did it take you to com plete the book?

PR: Fiesta has hired professional pho tographers for many years to document the event and we made our way through this huge archive of photographs, starting work on this project in 2017. The hard est and most time-consuming part of the process was winnowing down all the great photographs we had to choose that appear in the book. We literally started with more than 100,000 photos, selecting visuals of the major activities of Balloon Fiesta. Selection was based on showing all aspects of the Fiesta by organizing the book along the lines of a long day at Fies ta Park — from Dawn Patrol to Balloon Glow and Fireworks. This process took months as we tried to present the best and most exciting photographs of Fiesta since its humble beginnings with just 13 balloons in 1972.

ATM: What is it that makes Balloon Fiesta so special?

KV: We’ve spent literally years – in my case, most of my lifetime – trying to ex plain just what it is about balloons and the Balloon Fiesta that enthralls young and old alike. It is an incredibly immersive experience. Being in the middle of the launch field is being in a cave, surround ed by every color in the rainbow in every direction and even overhead. Through the noise of their burners, the balloons almost seem to be conversing with each other; some balloonists say it’s like drag ons talking. You can actually feel the heat coming off the burners. All around are smiling, happy, excited people, young and old, of every race and ethnicity, from all over the world. It’s sensory overload in the best possible way. And this doesn’t even get into what it is like to fly off the field — to slowly ascend and watch this panorama of balloons above, below, and all around you. It’s magical. The other thing that makes Balloon Fiesta so special is the people you meet, from all over the world, that you otherwise would proba bly never get to know. The Balloon Fies ta is the town square of ballooning, and the friendships made there are a gift that keeps on giving.

SETTLED IN ALBUQUERQUE

SUPERNATURAL CONNECTIONS

The monsoon rains were more benevolent this year, and you can likely find all sorts of scientif ic explanations for that. There is, however, one explanation that you will not find in the scientific literature: “Tlalok San Ysidro,” a song from singer/ songwriter Raquel Z. Rivera, recorded with the help of Fidel González (stringed concha and Mexica/Aztec percussion in struments) and Arnaldo Acosta (Domin ican percussion instruments). The song was sung this year at the South Valley’s an nual procession on San Ysidro Day, which blesses the acequias and invokes the help of San Ysidro Labrador, the patron saint of farmers, and his wife, Maria de la Cabeza, and the saint’s Mexica/Aztec counterpart, Tlalok, the spiritual energy that brings rain, and his wife, Chalchiuhtlicue—and the rains came.

A native of Puerto Rico, Rivera had ab sorbed the musical traditions of the island from her family before moving to New York to earn her Ph.D. in sociology. Hang ing out at musical venues in the South Bronx, she also earned something like an extracurricular doctorate in the musics of the Caribbean—first as an audience member, then as a background performer, and ultimately as a singer/songwriter and bandleader. A founding member of Bo ricua roots music group Yerbabuena, the bomba music ensemble Alma Moyo, and the all-women’s percussion and vocal col lective Yaya, she formed the band Ojos de Sofia and cowrote Las 7 Salves de la Mag dalena, a stunning and widely acclaimed album, released in 2010, that takes pos session of Mary Magdalene as an artistic and feminist icon through the popular musical styles of the Caribbean, such as aguinaldo, bomba, and salve jíbara.

In the same year, Rivera arrived in Al buquerque, coming for love but not quite sure what she would find here. “In my

head, it was like—I don’t know—Hous ton or Dallas,” she says. “Then, I got here and I was like, ‘Wait a minute. This is not like anyplace I have seen before.’ ” At the same time, she saw similarities with Puer to Rico. “This is the Land of Enchantment, and we get called the Island of Enchant ment,” she says, laughing. On a deeper lev el, Rivera saw that the two places share a similar history as outposts of Spanish and American colonization, where the people created their own music and religious tra ditions. “Luckily, I love it here,” she adds, and now works as a project manager for a community- and skills-building organiza tion by and for New Mexican women and people of color.

Rivera also found another connection

to Albuquerque. Back in New York, as she and her female friends were trying to learn Caribbean drumming traditions in what was then a male-dominated scene, the late master percussionist Alberto “Tito” Cepeda, a champion of women’s place in the tradition, offered to teach them. In Al buquerque, Rivera attended a workshop given by percussionist Tony Quiñones. “I heard Tony say exactly what Tito had said, how women are so important,” she says. At the end, she told Quiñones that, and to her astonishment, he replied, “I was your teacher’s teacher.”

With a young son and a full-time job, Rivera does not have much time for mu sic these days. Nevertheless, she has a set of tunes, décimas del amargue, songs

of heartbreak based on a 10-line stanza form, that are ready to be recorded once she can steal the time. She’s also looking for a publisher for her first novel, which was runner-up in the annual James Jones First Novel Fellowship

You can find “Tlalok San Ysidro” at ra quelzrivera.hearnow.com, and you’ll find Las 7 Salves de la Magdalena on the usual streaming/download services. You can reach Rivera at raquelzrivera@gmail.com.

EIGHTY-EIGHT WAYS

TO MAKE A LIVING

Haywire, Isleta Poorboys, Charlie Summons Blues Band, Del Rios, Vibralux, Queen Bee, Rattlecats, Combo Special, Curio Cow boys—if you recognize all of those names, you’ve been in Albuquerque for a good while, and you’ve heard Larry Freedman radiating the eighty-eights. For close to 50 years, his piano has been playing ev erything from country to jazz, rock to blues, and in just about any venue you can imagine, from the amphitheater at Albu

querque Museum to assisted living facili ties to the Rio Grande Arts and Crafts Fair (since 1989)—even a car dealership.

Freedman, who was born in 1955 in The Bronx but grew up in Rockland County, says he was “genetically engineered to play the piano.” While he doesn’t want to go into the details of how that happened, he will tell you that his mom played the piano. “She couldn’t play anything by ear, but she read, and she was really good,” he says. But he thinks his father’s genes were perhaps an even more important ingre dient. “He was a musical fanatic. The big bands and stuff—whenever a song came on, he told you who the bandleader was, who the singer was, who the lead sax player was.” Freedman says he’s lucky he got the musical genes because he doesn’t know what he’d be doing otherwise.

Around age 12, Freedman started tak ing lessons with a guy named Jerry Weber. “Great teacher,” he says. As it happened, Blood, Sweat & Tears lived down the street from Freedman in a mysterious mansion, and Weber hung with the guys. So Freed man got a good grounding in the popular

styles of the time and had his first paying gig on Halloween 1974, making a cool $20.

Freedman followed his older brother, who owned the Gold Street Circus record shop, to Albuquerque in 1975 and played highly eclectic sets with Haywire at Ned’s and other venues. The band’s guitarist, Ted Mortimer, had the honor of being the first guitar player that Freedman asked to turn down the volume. “For the last 47 years, I’ve been telling guitar players and drummers to turn down,” he says. “I have a dream that someday guitar players won’t be playing too loud and my ears won’t be killing me.”

That being said, Freedman says he al ways loved the guitar. “I would listen to a song, and [think] ‘When are they going to get to the guitar solo?’ ” So when he start ed playing, he would copy guitar licks, not piano licks. The late recording engineer Phil Appelbaum, on hearing Freedman for the first time, told him, “I never heard a keyboard player playing Elmore James licks on the keyboard.”

In 1977, he took off for Los Angeles, where he had an uncle, and spent a cou ple of years there, selling marijuana to the folks at A&M Records and gigging with some major dudes, such as Max Middle ton, Jeff Beck’s keyboardist. Back in Al buquerque almost two years later, Freed man installed himself as one of the most dependable and entertaining piano play ers in the state. “When I’m playing with bands, I’m always making these dumb jokes, and I drive them crazy. But at the assisted living places, they like my jokes, and one out of every 10 is really funny.” When people started clapping during a short pause near the end of a Combo Spe cial number, Freedman claimed it was a case of “premature eclapulation” (© 2022 Larry Freedman). “That was one of my better ones, I think,” he says.

Freedman is one of the rare ones who has made his living in Albuquerque en tirely from music, and in 1997, he was recognized in the Alibi as the city’s best pianist/keyboardist. You can reach him at pianodude1955@icloud.com or 505-2507428 (if he’s not out hiking, cross-country skiing, or mountain biking).

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.

DISH

DESSERT AND A COCKTAIL

Whiptail’s

A

PHOTO BY DON JAMES/ATM

The whiptail is a female-only species found in the Southwest that also just happens to be New Mexico’s state lizard, making it a perfect namesake for the restaurant run by Chastity Bustos and her husband, Brian.

“We’re a little bit of girl power, fierce fe males here. My husband supports it fully,” Bustos says.

While the Whiptail moniker fully em braces the Rio Rancho restaurant’s ties to the Land of Enchantment, Bustos wants to emphasize that the establishment of fers something different than your tradi tional New Mexican fare.

“We’re kind of tying ourselves to New

Eats

Mexico, but we are American comfort food served in a tapas format,” she says. “The great thing about America is we’re a melting pot of different flavors and techniques. We don’t discriminate and we have a little bit of everything on our menu. We’re ever changing and evolving.” Bustos and her husband are already familiar to the New Mexico restaurant scene, as they co-own Philly Steaks in Al buquerque as well. While Brian oversees that establishment, Chastity is in charge of operations at Whiptail. The new lo cation has been well received in the Rio Rancho area since opening its doors this past December.

“I like to keep a pulse on my custom ers and see how we’re being received, see if there (are) things we can do better. My comments coming back from the com munity (are) that we’ve been needed,” Bustos says. “We needed something that wasn’t smothered in red and green chile. I love my red and green chile, don’t get me wrong. We needed something different. Fresher. More attention to detail, I guess you (can) say.”

Whiptail’s ties to its sister restaurant are evident with the presence of its trademark philly steak on the menu. Cooked with ei ther steak or chicken, one of four cheeses and grilled onion, bell pepper, mushroom

PHOTOS BY DON JAMES/ATM

SUNDAY BRUNCH DAY

Whiptail only serves its brunch menu on Sundays. While some items can be found on the regular menu as well, there are plenty of others only available once a week.

FINE WINE FOR A DISCOUNT

Need a little pick-me-up to get through the Monday blues? Whiptail has you covered with half-off bottles of wine all day long.

PAINT THE TOWN

Whiptail is known to host Sip and Paint events on occasion, both for brunch and evening sessions. Attendees typically receive a complimentary drink along with a small entree with the purchase of a ticket.

HAPPY DAYS

Happy Hour specials are offered every weekday from 4 p.m. to 6 p.m. The lone exception? Tuesday, when the restaurant is closed.

and green chile, the dish is a top seller on the new menu, according to Bustos.

The rest of the cuisine offers a creative take on the tapas format. Diners can enjoy a multitude of “shareable small bites on the menu,” ranging from shishito peppers to bao buns to charred broccolini to lizard eggs — to name a few. More traditional favorites such as mac and cheese, french fries, onion rings, and salads are also avail able, as are sandwiches, burgers and a ribeye steak. Virtually everything comes with a special bit of Whiptail flair.

“We’re either going to give you some thing comfortable in a creative manner, or a creative item,” Bustos says. “I use tacos as my example. Everybody’s comfortable with a taco, so you can usually put some thing creative inside. They’re more willing to try an octopus arm inside of a taco be cause it’s comfortable.”

In addition to the food, the restaurant focuses on educating its customers about wine, where it comes from and what types pair well with certain dishes. Additionally,

a rotating tap of local beers and at least 20 hand-crafted cocktails are offered.

“We carry a lot of local spirits. All of our beer is local. Some of our wines are local,” Bustos says. “If there is a good story behind the spirit or the wine, we prefer to go with them. Usually, it’s a company that will give back.”

The food and drink at Whiptail certain ly attract the lion’s share of the attention, but a visit to the establishment is about more than just having a meal.

“Our focus is on the experience,” Bus tos says. “When you come in you won’t find TVs on our walls. You won’t find loud decorations. We are very contemporary — kind of modest if you will. We have a beautiful black back bar. And some local artists … We have a lot of local female art ists up on our walls.”

That aforementioned experience wouldn’t be complete without a visit to the patio, which offers a breathtaking view of the Sandia Mountains for customers while they lounge on couches and con

verse over fire pits.

“It’s very much like you’re sitting on my patio,” Bustos says. “You’re going to come and hang out. Enjoy your time, spend your afternoon [or] evening watching the world go by, watching the sun set. Drink ing some wine. Some beautiful cocktails. All over Whiptail is meant to be a relaxing atmosphere.”—TRISTEN CRITCHFIELD

FEATURED DISHES

Eats, Etc.

The name for the El Roi Cafe orig inates from Genesis 16:13 in the Bible, which means “The God who sees me.”

It’s a fitting moniker, because the own ers, Fabby Espitia-Archuleta and her hus band, Joshua Archuleta, have made it their mission to help those in society who may have been marginalized or overlooked.

“That’s kind of where we came from ourselves,” Fabby says. “Understanding where we came from and who we were, and God still loved us and acknowledged us. That was the point behind the whole name, to also point out that it’s not only just a restaurant, but also a part of God’s ministry. We have an open door. If any body needs help, they can come in and we’ll help them in any way we can.”

That includes not only feeding the homeless but providing second-chance employment opportunities for those who

have been incarcerated or are on parole.

“Our theory is that if you give them an opportunity to do good, they more than likely will,” Fabby says.

Joshua, who is co-owner and chef, knows firsthand the kind of positive im pact the restaurant industry can have.

“We would like to eventually help out other types of at-risk youth and adults, helping them to see that in the kitchen it can really save lives,” he says. “It kind of saved my life.”

El Roi Cafe offers a blend of Native American and New Mexican cuisine, many of which pay tribute to the type of dishes Joshua and Fabby loved while growing up. Diners will find a nice range of options on the menu, including hue vos rancheros, mutton stew, enchiladas, blue corn mush, burgers and Indian tacos, to name a few. One of the most popular items is the fry bread green chile cheese

burger, which fuses Native American and New Mexican together, and has already gained a measure of fame in the state.

“We make everything from scratch. We don’t buy anything frozen or prepack aged,” Fabby says. “That makes a huge dif ference in the end product.”

The owners have worked diligently to provide a welcoming environment at El Roi, and that is also evident in the prepa ration of each meal.

“We want the people to love it. It’s a life style,” Joshua says. “It gives you a sense of purpose when you can do something you love. It’s really not like work.”

EL ROI CAFÉ

—TRISTEN

PHOTO BY

JAMES/ATM

El Roi’s frybread green chile cheeseburger is a state-wide favorite as a fresh take on one of NM’s favorite dishes.

The buzz for Tap N Taco was so strong that a soft opening origi nally planned for only family and friends this past December turned into a packed house.

“It ended up being all kinds of people were driving by and they showed up,” says co-owner Joshua Martinez.

Fast forward to the present day, and the business is still thriving. The establish ment is a converted Burger King restau rant that specializes in Mexican street tacos, quesadillas, papa asada, nachos and fries while offering a wide selection of lo cal beers on tap along with a full liquor license. Martinez runs the restaurant with partners Javier Chavira, Joel Marquez and Juan Estala.

On its website, Tap N Taco boasts “the best tacos in town,” offering customers the chance to choose from asada, al pas tor, barbacoa, chicken, fish and vegetarian options. All are specially seasoned and served with fresh onion, lime, cilantro and a variety of different sauces.

“My three partners are from Mexico. I’m from New Mexico, but my family is from Mexico as well,” Martinez says. “We’ve been around those tradition

al street style tacos where you have the trompo, (vertical rotisserie chicken) –where there are carts on the street with a pineapple spinning on top.”

Not only are the taco options pleasing to the palate, but there’s an element of aesthetic appeal when one arrives in the establishment.

“The trompo when you walk in you see that skewer spinning. It was more of a vi sual thing,” Martinez says. “These days a lot of people like the visual. They like to see their food being cooked and served. That’s the authenticity of the Mexico-style taco trucks and food carts and things like that.”

Diners can also order their quesadillas, loaded potatoes and fries with the same meats that are served on the tacos. The vegetarian potato taco has also been a hit.

Along with the food and drink comes plenty of entertainment as well. A DJ plays every other Friday night, and oth er musicians will occasionally perform. Tap N Taco has also played host to car shows, CrossFit events and various other fundraisers. To top it all off, the restaurant features large roll-up doors on the south and west side of the building, and the pa

COVID-19 pandemic.

The Garrigans already owned the Lily and Liam Bistro, a breakfast and lunch establishment in Rio Rancho. With their dinner hours free, they launched Upscale Burgers and Shakes, where germ-con scious customers were able to order online and pick up their food at the bistro. Even tually, it became successful enough that in July 2021 the restaurant secured a physical location inside Cottonwood Mall next to Regal Cinema, a space which was once oc cupied by Johnny Rockets.

tio includes games like cornhole and giant Jenga.

“It’s an atmosphere where you can have dogs, you can have kids. People just like to hang out outside,” Martinez says. —TRIS

TEN CRITCHFIELD

TAP N TACO

1120 Pat D’Arco Hwy., Rio Rancho (505) 800-5966 tapntaco.com

Upscale Burgers and Shakes was initially created as a virtual con cept by owners James and Megan Garrigan out of a desire to regain some of what was lost during the devastating

The establishment markets itself as a “much better alternative to fast food,” thanks to a made-from-scratch approach using only the highest-quality ingredi ents. While diners can now enjoy a sit down meal inside the renovated location that features a blend of booths, tables and countertop seating, the online concept is still going strong. If one isn’t in the mood to eat inside, a full lineup of burgers, shakes, fries, potato wedges, salads and desserts can be ordered for either delivery or pickup.

The restaurant’s name is somewhat de ceptive, because the fare is all reasonably priced. The main attraction, of course, is

the burgers, and they’re divided into two categories: “upscale” and “classic.” Either way, one can expect to pay between $9 and $13 for a burger. Some of the more exotic offerings include the quinoa burger, the chipotle tortilla burger, the carne adovada burger and the smokehouse BBQ burger, to name a few. Traditional favorites such as the green chile cheeseburger and ba con-mushroom-Swiss are also available. Those not in the mood for a burger can choose from entrees such as chicken and waffles, steak burger frites and the chicken and avocado melt — as well as four types of salads. Sides include fries, potato wedg es, jicama melon slaw and fruit.

For those with a sweet tooth, there are seven shake options listed, ranging from vanilla to berry to brownie — all between $5 and $7.50 — as well as several other desserts.

UPSCALE BURGERS AND SHAKES

10000 Coors Blvd. Bypass NW, Ste. C-1 (505) 835-5902

upscaleburgers.com

A creative mural adorns the wall above the counter when you’re ready to order.

One

VINE

SHHHHHHHH…..

BESPOKE COCKTAILS, EXCLUSIVE ACCESS AND MEMBER PERKS ARE SIGNATURES OF A SPEAKEASY—AND ABQ NOW HAS THREE TO CHOOSE FROM.

Alcohol was banned in 1920, but thanks to the criminal underground, Americans would keep their glasses full during the so-called Prohibition. That was thanks to bootlegging and the now fabled and romanticized “speakeasies” — clandes tine bars hidden behind doors disguised as bookshelves, refrigerators, or phone booths. The secretive nature of these gatherings was such that one could only “speak easy” about them to protect their existence.

Fast-forward a century, and ABQ is en joying a heyday of speakeasies, with three local venues currently offering a take on the original concept: covert operations, members-only admittance, and oldschool décor and vibes.

Immersed in the modern craft cocktail

culture (think fresh ingredients, mud dling, botanicals and trained mixologists), these bars are elevating the drinking ex perience in Albuquerque. Here’s a look at the city’s speakeasies, each of which is taking a different and unique twist in their approach.

TEDDY ROE’S

Located somewhere in the old Jones Motor Company Building, which was originally built six years after the repeal of the Prohibition Act in 1939, this speakeasy is part of the growing list of M’Tucci’s establishments. It was created this past July as a collaboration with operators Jessica O’Brien and Arcy Law, and is housed under the same roof as the

new M’Tucci’s Bar Roma in Nob Hill.

The door to Teddy Roe’s isn’t obvious. In fact, it’s pretty hard to find even if you’ve been told where to look for it. Our tip: look for the door marked “bakery.”

“There’s still a little bit of searching and some fun (involved),” says Law.

Once you walk in that door, you still only see a very small room with a counter and some baked goods for sale. However, once you do find your way into the bar, you are transported back to the bygone era of the 1920s, replete with tavern green walls, an ornate tin ceiling, tall private booths, leather chairs, baroque lamps and historical black and white photos from the early 20th century. There is also an old phone booth where patrons are asked to take their calls, as phone use is

One of Teddy Roe’s ornate, exclusive private rooms.

PHOTOS BY DON JAMES/ATM

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

Old-school charm abounds at Vernon’s. discouraged.

The entire space is still very snug, though there are many different spots to sit, including a private room swathed in funky black and gold wallpaper and equipped with a Bluetooth-enabled replica Victrola.

The throwback décor is meticulously well done, but the libations take the spotlight here.

The cocktail menu is split between familiar classics like a Sidecar or Old Fashioned (even the rarely-made but delicious Mary Pickford), to modern signatures like the Genuine Risk, made with malt whiskey, green tea, macerated strawberries, lemon and vanilla. The bar stocks more than three dozen brands of bourbon and whiskey, which is reflected in the cocktail offerings.

“We really went far in-depth on (classic cocktails),” says Law, referring to the cocktail list. “With our house libations, we both agreed we are going to go as far out as we want to.”

The speakeasy’s namesake is Theodore “Teddy” Roe, an infamous AfricanAmerican gambling boss who routinely

passed out money to the needy on the streets of South Side Chicago (he was nicknamed the ‘Black Robin Hood’). The bar is open to the public, but reservations are required. Patrons can also upgrade their experience with an annual membership, which costs $1,000 and includes first priority on reservations, the ability to bring guests, member-only events, and a custom bottle of Teddy Roe’s rye.

VERNON’S SPEAKEASY

Originally opened in 2007, Vernon’s was the first speakeasy of its kind in Albuquerque’s post-Prohibition era (that we know of). The concept was a hidden steakhouse behind a door with a peephole—manned by a burly host asking if you have a password, or if you’re a cop. Once inside, guests are apprised of the ‘rules’ in a small room adorned with half a dozen shiny baseball bats (a subtle way of asking guests to, ahem, behave). It’s all meant to give guests a true speakeasy first impression, and no,

LEGALLY, THEY WERE ILLEGAL

In U.S. history, no law has ever done more to promote the opposite of its intended affect than the Volstead Act.

Enacted in 1920 and known as Prohibition, it banned the sale and manufacture of alcoholic beverages. It was spurred on by those who deemed spirits to be untoward for humans, and also by a national cry to conserve alcohol for all but medicinal purposes.

But people yearned for their intoxicating beverages—and the social circles in which they were consumed. Thus, was born the speakeasy—and its popularity soared. During the “Roaring ’20s,” New York City alone became home to an estimated 32,000 speak easies. Also known as “gin joints” or “blind pigs,” these secretive saloons not only served bootleg alcohol, they also welcomed women—who were not allowed in bars prior to Prohibition—and created raucous dance and live music atmospheres that were far more exciting than the quiet drinking bars from pre-1920.

A few years after the 1929 stock market crash, Pro hibition was repealed, and the need for speakeasies was over. But they forever changed the concept of a ‘night on the town.’

the greeters do not break character. After the intro, diners are led to tables to enjoy a true fine dining experience.

The next level was created by Mike and Kim Baird, who took over the North Valley steakhouse a couple of years later, and created a private, members-only speakeasy within the original dinner-only restaurant.

Before Mike Baird passed away in 2019, he and Kim (owners of the Village at Los Ranchos property) turned the private area into the city’s most exclusive getaway. Armed with a number of creative ideas, a construction background and the forethought to create spaces that can have multiple uses, the Bairds created the VIP room in 2011.

“This is a speakeasy within a speakeasy, because the VIP is very exclusive,” says Kim. The membership list includes several Hollywood actors—many discovered Vernon’s while filming movies in ABQ— as well as a who’s-who of local business and political leaders.

Vernon’s has staff assigned exclusively

to the VIP room, from trained mixologists to a car service. Dinner is also served in VIP from the main menu, and there’s a large patio with a fireplace reserved only for members, who enter through a locked gate using a special code.

The bar offers classic drink preparations and new school inventions made from high-quality and hard-to-find spirits. The VIP operation is overseen by Santo Militello, who says he pays particularly close attention to curating a broad roster of whiskey.

VIP is open only to members, who pay an annual fee of $1,200. Perks include special events, the inclusion of guests, and use of the car service.

FOUNDERS

This Downtown speakeasy can truly be referred to as “underground,” partly because it resides below street level under the historic El Rey Theater building. But to get there, guests have to navigate an interesting entrance by entering the

corner liquor store at 7th Street and Central Avenue, where they’ll be directed into a walk-in cooler (no need for a jacket; the cooler is not functioning). Then comes a narrow and relatively steep set of stairs where they will find one of the coziest bars in town.

On the far end of the small seating area is a black and white striped wall that anchors the space. As you sit at the long wood bar, you are greeted by a stunning array of hundreds of bottles of spirits, some with fairly unfamiliar labels, handpicked under the guidance of general manager Elijah Pimentel.

“We like to know where alcohol comes from,” says Pimentel. “We like to bring in alcohol from all over the world, because everyone can get local nowadays.”

Along with the vast array of exotic spirits, Founders makes a number of house infusions, such as the yellow watermelon-infused mezcal and the bacon and peanut butter-infused whiskey. This speakeasy’s bartenders—such as Brandon Smith, whose signature offering

Founders’ underground lounge makes for a thrilling way to grab a Manhattan.

is a banana bread Old Fashioned—are as knowledgeable about cocktails as they are creative. Each glass filled with their cocktails can be likened to a small work of art.

As for the notion of membership, Pimentel said Founders takes a simple approach in terms of guest exclusivity: there is no exclusivity. Anyone can enter the bar, but he says a line begins to form soon after they open every day at 5 p.m.

ONE MORE BEFORE CLOSING TIME

This artisan approach is seemingly creating the legacy of ABQ’s modern day speakeasies. All three current establishments have a true focus on quality handcrafted cocktails made with fresh and distinct ingredients—precisely the kind of offering that is usually sought by those seeking a bespoke experience.

That wasn’t necessarily the case during the original speakeasy era. Back then, it was either classic cocktails like Manhattans and martinis, or perhaps bathtub gin. Of course, since drinking was not legal then, guests probably didn’t quibble too much about what was in their glass, just lucky to be at a bar. Lucky for us post-Prohibition cocktail enthusiasts, we’re the ones that live in the gilded age.

SPIRIT SPOTLIGHT

Tart Sweet

Crisp

Bubbly

PRICKLY FOR PASSION SPRITZER

Crisp, simple, and delicious. The Prickly for Passion Spritzer at Marble Brewery Downtown is the perfect addition to their already stellar drink menu. “This is a great option for people who aren’t a fan of beer or who can’t drink beer,” says Geraldine Lucero. She also explained that since the new liquor law went into effect, more people are coming to the taproom because of the cocktail options that are on the menu. The Prickly for Passion Spritzer is a mixture of just three ingredients; prickly pear infused Safe House Gin, lime juice, and Marble’s Passion Fruit Seltzer. Bartender Pedro Villegas said that the infusion is premixed daily with one entire bottle of gin and eight and a half ounces of the prickly pear syrup. “Prickly pears are present here - Albuquerque is one of the southwestern cities that’s lucky enough to have prickly pears grow wild,” says Villegas. “It’s something that makes our point on the map unique,” he adds. Whether you are or aren’t a beer drinker, The Prickly for Passion Spritzer is something to satisfy your palate. Salud! —DLM

Prickly For Passion Spritzer, $10 Marble Brewery Downtown 111 Marble Ave NW (505) 243-2739 marblebrewery.com

PHOTO BY DON JAMES/ATM

oA for Success

with Debra Baca

For the past 39 years, the staff at Youth Development, Inc. (YDI) have convened every Halloween for a taste of Debra Baca’s famous frito pie.

As with most anything at YDI, it’s a group effort. Baca is responsible for the key component, the chili, while others sign up to contribute the different ingre dients used in the dish.

“I brought the idea of Frito Pie on Hal loween from my home,” Baca says. “Every year before we went trick or treating, my mother, Cordelia, prepared this meal so we did not eat the candy until she inspect ed it.

“That meant she selected her favorite candies,” she adds.

Today, Baca’s own children (Reyna and Ryan), grandchildren (Aryssa and Areya) and the rest of her extended family con tinue to enjoy the dish every October. The time-honored tradition is indicative of two things: the quality of the frito pie — “Everybody shows up,” Baca says — and her own long-running dedication to public service.

That interest was forged as a student at Valley High School, where Baca took two years of psychology, a course that in turn inspired her to major in the same field at the University of New Mexico.

“I think there’s the environmental issues that contribute to an individual’s social and economic circumstances, but I think what really drew me to the field was all of brain development and how 90 percent of a child’s brain is developed in those very formative years,” Baca says. “There’s so much hope when you talk about early childhood and quality care and nurtur ing and bonding and attachment with the parents. It’s just so filled with hope for the future.”

Upon graduating from UNM, Baca worked for the League of United Latin American Citizens (LULAC), the largest and oldest such organization of its kind in the U.S. Within LULAC, Baca co-chaired the scholarship committee for Council 8020 in New Mexico, which was revolu tionary for its time.

“This was prior to when there was a New Mexico lottery scholarship or there were so many opportunities for scholar ships based on academics or athletics,” Baca says. “We would raise money locally through a variety of fundraisers and then we would get it matched by the LULAC national organization.”

From there, Baca accepted an entry-lev el position at YDI that helped train par ents how to better communicate with their teenagers. Working with families — namely parents and children — became a theme for Baca as she ascended the ladder at YDI, culminating in her current role as vice president of Early Childhood Educa tion.

“I jumped at the chance because I just firmly believe it’s our best opportunity to improve the trajectory of the family,” Baca says. “The whole Head Start and early childhood design that we have in corporated into our philosophy at YDI is to work with the whole family. The chil dren come to our classes…but the work includes everyone in that child’s family.”

Early Education encompasses everyone from expectant mothers to children up to 5 years old with the goal of preparing kids for entry into kindergarten. Other compa rable early childhood programs are quite expensive, but this one levels the playing field for children and families that come from poverty.

“This isn’t daycare. This is actually an

education program with degreed teach ers teaching the children all the skills that they need to be successful and get them ready for kindergarten,” Baca says.

“What I really enjoy about Head Start is it’s an education program for children, but it’s governed by parents,” she adds. “We have a policy council and they’re elected parents that convene and I report to them on a monthly basis on the status of our program.”

Baca adds that a significant number of parents whose kids were involved in the program go on to become part of the YDI staff.

“Seeing them develop from a parent to a staff member … it’s a great journey,” she says. “It’s been a wonderful journey to just watch an individual’s development as well as the children.”

JAMES/ATM

Frito Pie

Ingredients

5 pounds ground beef

Cup diced onions

packets of HOT chili mix

16oz. cans of diced tomatoes

Cups cooked pinto beans

Cheese

Directions

Brown 5 pounds ground beef and drain excess fat.

with 1 cup diced onions and sauté. Stir in three to five packets of powdered HOT chili mix to taste (I use McCormick) and brown. Add three 16 oz. cans of diced tomatoes undrained and stir. Add to taste ten cups cooked pinto beans and simmer. Layer Original Fritos, chili beef mix, cheese, chopped lettuce and tomatoes and enjoy!

BITES

POLICY:

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

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

“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.

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.

ALDO’S NEW YORK STYLE PIZZERIA $ 1690 Pat D’Arco Hwy. Unit E plus 1 other metro location 892-2026, aldosalbuquerque.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.

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

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

ABC CAKE SHOP $$ 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.

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.

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.

SALMON THE ITALIAN WAY

An American bistro with a French and Italian twist, this is a ready alert for ceviche fans—Salmon Crudo is in the house at Seared Bistro. While the restaurant’s name may reflect that everything is “seared,” Seared Bistro’s Executive Chef Alejandro Tenchipe Paez whips up a diverse menu that includes crudo, an Italian favorite featuring raw but “cooked” fish. Cold and refreshing, Salmon Crudo is a simple appetizer with a few essential but powerful ingredients that delivers a bang of flavors. Raw salmon is cubed and “cured” to create a bomb-tastic dish that will satisfy a deep need. Chef Alejandro said, “Where I grew up in Veracruz, we made ceviche a lot and this is my interpretation. We cure the salmon for five minutes in ponzu, which is a citrusy-soy sauce. We layer the dish with sliced cucumbers, add the salmon, carrot sticks, pickled onions, spring mix and then we dress everything with sesame oil vinaigrette. We drizzle a wasabi-aoili for a kick of spice and serve the dish with a side of soy-ginger sauce for dipping. It comes with water crackers and a sprinkle of wasabi peas. You will be wowed, trust me.”

— HEATHER HUNTER

Seared Bistro 119 San Pasquale Avenue SW (505) 999-8414 searedabq.com

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 30 other metro locations 883-7615, lotaburger.com

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

PHOTO BY DON JAMES/ATM

Salmon Crudo, $12

BITES

BOCADILLOS

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

$

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

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

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.

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.

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 amandine, 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).

BITES

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.

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

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

BITES

SAVORY AND SWEET PLUS LOADS OF BRIE

Since 1974, High Noon has been Albuquerque’s premier steakhouse and watering hole. Owned and operated by the Villa family, this restaurant is a local institution in Old Town situated in a 250-year old original building with a ghostly and colorful past of previous iterations including a gambling parlor and brothel. An eclectic menu features Certified Angus beef, fresh seafood and plenty of New Mexican classic dishes. But one of the favorite appetizers is the Brie Empanadas. Layers upon layers of puff pastry are stuffed with sharp brie cheese and fried so it melts and gets gooey on the inside and flaky, crispy on the outside. Two large, perfectly golden empanadas are served with three vastly different sauces—roasted garlic, raspberry coulis and green chile apricot chutney. Savory, sweet and spicy sauces combine seamlessly with the brie and crispy pastry dough to make a sensational start to your meal. “The brie empanadas are a cornerstone appetizer on our menu and one of our top-sellers,” says Emily Miller, operations manager. “I love how the sweetness of the raspberry coulis plays well against the sharpness of the brie cheese. A great follow up to the empanadas is either a Caesar Salad for something lighter or a grilled steak,” she added. —

HEATHER HUNTER

High Noon Restaurant & Saloon 425 San Felipe Street NW (505) 765-1455 highnoonrestaurant.com

EL BRUNO’S RESTAURANTE

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

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

EL CAMINO DINING ROOM $ 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

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.

$

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).

FAN TANG $$ 3523 Central Ave. NE 266-3566, fan-tang.com

$$ 3248 Isleta Blvd. SW, elsarapeabq.com

EL SARAPE

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.

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

$ 1508 Wyoming Blvd. NE, 293-6018

ELOY’S NEW MEXICAN RESTAURANT

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.

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.

PHOTO BY T. CHERRY/ATM

Brie Empanadas, $15

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.

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

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?

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.

BITES

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.

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.

BITES

HOLY BURGER

700 Central Ave. SE 242-2991, holyburgernm.com

$

Originally a Route 66 diner with a carport, and later Bob’s Fish and Chips, Holy Burger now boasts some of the juiciest burgers in town, as well as one of the breeziest and most boppin’ patios in the city.

HORSE AND ANGEL TAVERN $$ 5809 Juan Tabo Blvd. NE, 299-0225

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

HOT PINK THAI $$ 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

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

$

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.

$$

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.

POBLANOS AND CHORIZO COZY UP IN AN EGG ROLL

Two Cranes Bistro & Brew’s creative spin that marries an egg roll with a classic New Mexican chile relleno, Chorizo Rellenos are a hearty appetizer that are sure to have you coming back for more. Chef Pedro Delgado takes chorizo and cheese and stuffs it into a roasted poblano and then rolls that into an egg roll skin. The egg roll is fried until golden, and these seriously delicious bites are served with a creamy, mayonnaise-based green chile sauce. There are two to an order—so you can share—or not. General Manager Tori Smith said, “This is one of our bestsellers. People come in just for the Chorizo Rellenos and it’s often ordered to go. We also do catering, and this is always a hot item for groups. Our kitchen team hand rolls these fresh every day.” With close to 30 local beers on tap and plenty of wine and mixed drinks, Two Cranes offers tasty treats that combine well with adult beverages. Kids are welcome, so families can feel comfortable hanging out together. And with Kiddie Crane Meals priced at just $5, parents can enjoy a drink and a meal with the whole family.

— HEATHER HUNTER

Two Cranes Bistro & Brew 901 Rio Grande Blvd NW (505) 295-3970 twocranesnm.com

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.

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.

$ 1950 Juan Tabo Blvd. NE 299-9968, lasalita.com

LA SALITA

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.

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.

PHOTO BY T. CHERRY/ATM

Chorizo Rellenos, $12

BITES

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.

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.

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

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.

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.

TACO BURGER CON QUESO

Cocina Azul created something special when they took the classic American burger and married it to the beloved Mexican taco. Known as Emma’s Taco Burger Plate, and named after the owner’s granddaughter, this dish features three freshly made, crisp taco shells that are filled with Angus ground beef and topped with melted chile con queso that includes a combination of three cheeses and green chiles. Then they shake a few shots of Frank Sr.’s special Taco Burger Hot Chile Sauce which is made with New Mexico Hatch XXX green chiles that are boiled and blended with a bit of dried red chile for a perfect bang of heat. The kitchen tops each taco with a layer of fresh lettuce and tomatoes. And Emma’s Taco Burger comes with fantastic, skin-on fries or sweet potato fries. Many customers enjoy adding green and/or red chile and cheese to the fries for an overthe-top, Albuquerque burger experience. General Manager Daniel Sosa says, “Emma’s Taco Burger Plate is one of the top-selling burgers on our menu. It’s a combination of using high-quality, 90% lean ground beef and Frank Sr.’s Taco Burger Hot Chile Sauce that makes this such a special burger.”

— HEATHER HUNTER

Cocina Azul Paseo

5916 Holly Ave NE (505) 831-4500 cocinaazulabq.com

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

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.

$$ 11200 Montgomery Blvd. NE, 292-4728

MR. TOKYO

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.

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.

PHOTO BY T. CHERRY/ATM

Emma’s Taco Burger Plate, $13.95

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.

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.

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.

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.

$$ 4590 Corrales Rd., 898-2442

PEREA’S TIJUANA BAR

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

PERICO’S $ 10401 Golf Course Rd. NW plus 3 other metro locations 792-5255 pericosmexicanrestaurant.com

Serving delicious New Mexican food at affordable prices made Perico’s instantly popular, and the “home of the ½ lb burrito” is now an Albuquerque institution with three locations, catering services, and 22 different burritos.

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.

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.

$$ 3422 Central Ave. NE plus 1 other metro location 503-1077, pokipokinm.com

POKI POKI CEVICHERIA

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.

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.

SAHARA MIDDLE EASTERN EATERY $ 2622 Central Ave. SE 255-5400 saharamiddleeasterneatery.com

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

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HOW TO NOMINATE: Go to abqthemag.com

SAIGON RESTAURANT $ 6001 San Mateo Blvd. D4, NE plus 1 other metro location 884-0706, saigonrestaurantnm.com

Vicky Truong’s secret to 12 years of success has been consistency. Truong maintains an extensive menu that caters to every type of eater. From summer dishes such as noodle bowls to winter mainstays like beef noodle soup, Truong will make sure you find your favorites.

SAKURA SUSHI & GRILL $$ 6241 Riverside Plaza NW 890-2838, abqsakurasushingrill.com

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

SALATHAI $ 3619 Copper Ave. NE, 265-9330

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

THE SALT YARD $$ 6001 Osuna Rd. NE plus 1 other metro location 750-9273, thesaltyardnm.com

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

SAMURAI GRILL AND SUSHI BAR $$$ 9500 Montgomery Blvd. NE 275-6601, abqsamurai.com

What’s your pleasure, sushi or teppan? Here, you can have either expertly crafted right in front of you. It’s also where you can get fresh sushi favorites such as the California roll, the dragon roll, and a veggies-and-sushi “Viagra salad” special.

SANTA FE BITE-ABQ $ 3407 Central Ave. NE 369-1621, santafebite-abq.com

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

SANTIAGO’S NEW MEXICAN GRILL $ 1911 Eubank Blvd. NE, 292-8226

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

SAVOY BAR & GRILL $$$ 10601 Montgomery Blvd. NE 294-9463, savoyabq.com

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

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.

SIAM CAFÉ $$

5500 San Mateo Blvd. NE, Ste 101 883-7334, siamcafeabq.com

With its array of freshly-made curries—all made with coconut milk and a wide variety of luscious spices—this restaurant scores high marks with Albuquerqueans who love Thai food.

SIXTY-SIX ACRES

2400 12th St. NW 243-2230, sixtysixacres.com

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.

$$

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.

BITES

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.

STARR BROS. BREWING $ 5700 San Antonio Dr. NE, Ste B1 492-2752, starrbrothersbrewing.com

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

STEVE’S ICE CREAM AND JAVA $ 323 Romero St. NW # 16, 242-8445

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

STICKY RICE $ 7600 Jefferson St. SE, Ste 5, 797-1288

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

$$ 5001 San Mateo Blvd. NE 407-2032, albuquerque.stormingcrab.us

STORMING CRAB

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.

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.

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

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

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

$

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 & SAKE $$ 4214 Central Ave. SE 797-8000, abqsushiandsake.com

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

SUSHIYA $$ 2906 Juan Tabo Blvd. NE, Ste D 275-4777, nmsushiya.com

This family-owned and operated restaurant strives to serve up sushi the way you’d find it on the southern California coast. A clean and comfortable atmosphere pairs well with friendly service and some of the thickest cuts of sashimi in the city.

SWISS ALPS BAKERY $ 3000 San Pedro Dr. NE 881-3063, swissalpsbakery.com

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

TAAJ PALACE

$ 1435 Eubank Blvd NE 296-0109, taajpalacenm.com

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

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 CUISINE 2

4201 Central Ave. NE 232-3200, thaicuisinenm.com thaicuisinenm.com/home2

$

Housed in perhaps the most curious A-frame along Route 66, this is the second-coming of a muchbeloved Westside Thai staple, and judging by the fandom, it’s simply better. Be wary of the heat in these dishes, and if you’re vegan/vegetarian, be very, very thankful.

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.”

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).

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

VIC’S DAILY CAFÉ

$ 3600 Osuna Rd. NE (505) 341-9710, vicsdailycafe.com

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.

$$ 1512 Wyoming Blvd. NE, Ste E, 323-7447

THAI TIP RESTAURANT

The folks at Thai Tip make grocery store runs three times a day to ensure they have enough fresh ingredients for their delicious rice, Thai-style noodle dishes, stir-fries, and salads.

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.

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.

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

$$ 4208 Menaul Blvd. NE, (505) 717-2359

VIET PHO

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.

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

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

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

$$

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.

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.

NOTHING BEATS AUTHENTICY

The

PHOTO BY DON JAMES/ATM

Look goodFeel good

Q:

Tips to be a better you...

By Dakota-Lynn McCaffrey

“AS THE WEATHER IS GETTING COLDER, MY SKIN TYPE IS CHANGING FROM COMBINATION TO DRY. HOW SHOULD I CHANGE UP MY SKINCARE ROUTINE AND WHAT PRODUCTS

I TRANSITION

Lisa Kellam

Esthetician/Owner

Lauren Lippert

Owner/Esthetician

Brow Bar

A:

"Cooler weather can bring on many changes in the skin such as increased dryness. A couple of minor tweaks to your regimen can have a big impact in how your skin looks and feels. Switching from a gel cleanser to a milky or creamy cleanser is one way to provide a little extra cushion while still thoroughly cleaning the skin. I also recommend in corporating a hyaluronic serum, which holds hundreds of times its weight in water allowing your skin to feel more hydrated. Maintaining great skin year around does not have to require a big overhaul of products. A few strategic adjustments will go far in putting your best face forward.”

transitioning from the hot summer months to cold dry months, two of my staple products include an exfoliant and a hydrating balm. Adding an exfoliant will help slough-off those dry dead skin cells which can prevent moistur izers from fully absorbing. One of my favorites to do this with is lactic acid, it’s effective enough to take care of the dead skin but gentle enough to not irritate and harm sensitive skin. As far as moisturizer, one of my holy grail products is a rich hydrating balm. Not only will it nourish but it will also help repair the bar rier of the skin. One of the best hydrating balms on the market is by the brand Anfisa. Another great tip is to seek a treatment or two during the cold season, especially if you are partaking in outdoor activities such as skiing or snowboarding, which can be harsh on the skin. Remember to be gentle with your skin and avoid super aggressive at home routines that might be irritating!”

A:

A:

“While in the summer you may have been using “light” cleansers that will de crease oil production, which can be caused from sweat. Sun, sweat, and oil pro duction go hand in hand. Now that we are entering the early colder months, using more of a cream-like cleanser will benefit the skin by hydrating it. It is known that the skin will produce less oil during these colder months. Now remember, ingredients are key in any product, so you want to stay away from a cream cleanser that contains salicylic or glycolic acids. Those ingredients may cause unnecessary dryness on top of the climate dehydration. A thicker moisturizer is needed in the winter months to lock in moisture. However, if your skin is acne, or oil prone, and dry year-round, staying with a lighter moisturizer is best. For the rest of us, it’s best to use moisturizers with ceramides, glycerin, and hyaluronic acid which all hydrate the skin and restore your lipid barrier. A quick tip: Apply moisturizer to a damp face to lock in the moisture. Adding a serum to your winter skin care routine can also benefit the skin, by delivering active ingredients to the skin, treating the dryness.

Winter months does not mean the sun goes away, in fact when there is an overcast the UVA and UVB rays still shine through. The clouds do work as a shield but the uv rays from the sun still reach earth’s surface and our skin. Sunscreen is still needed on skin to not only protect from skin cancer and any premature aging.

To conclude, our skin dries in the winter and our skin regimen has to be altered. Using a cream cleanser, a thicker moisturizer, adding a serum, and SPF is all essential for your winter skin care routine.”

OURE ERTS

Sheila Candelaria

Bosque

A:“As the seasons change it can be exciting at the thought of sweater weather and your first PSL of the year. However, this can be the most frustrating time for our skin. The cold weather is essentially sucking out all the moisture from of our skin. Let’s talk about some best practices and tips to get your skin ready for colder weather.

Choose your cleanser carefully. I know people are intimidated by oil cleansing, but it is so underrated. Oil breaks up oil. It will pull dirt and grime out of the skin like a magnet yet nurture your skin barrier and good skin microbiome all at the same time. If you are not quite ready to take the leap, opt for a cleanser with hyaluronic acid. It will increase hydra tion, prevent moisture loss and restore volume to collagen depleted skin.

When it comes to exfoliating it is important to still think, “How can I protect my skin barrier?” My recommendation is you can use a great chemical exfoliating ingredient that in cludes alpha hydroxy acids such as Sanitas GlycoSolution 5% on night 1 and Sanitas Reju venA level 1 Retinol treatment on night 2. This can be irritating for some so if any irritation occurs cut back to just one. Then, nights 3 and 4 are for recovery. This is in order to protect your moisture barrier. This time use Sanitas Topical C moisturizer. It is very rich and has a balm texture that is sure to soothe and lock in moisture in the skin. This method is known as skin cycling which was coined by Dr. Whitney Bowe. A great way for balance and to allow the products to be effective and allow repair for the skin as well.

Some other helpful tips are to limit those hot showers. Try to use lukewarm water instead so as to not dehydrate your skin. Drink lots of water, always! And do not forget to continue to wear your sunscreen. You still want to protect yourself from those harmful rays.”

OURE ERT

Jordan Ortega

Esthetician

Want to look good and feel good? Send us your questions, and we’ll ask the city’s experts,

‘TIL

By Emma Trevino

DIA DE LOS FRANKENSTEIN

Make sure to show your Southwest pride with a Halloween hoodie that features the ultimate horror icon, Frankenstein’s Monster, as a Dia de los Muertos skull. A surefire conversation starter, this hoodie is a blend of classic Halloween culture with a unique touch of New Mexico’s own October traditions. The cold breeze doesn’t stand a chance with this cozy yet lightweight sweatshirt, complete with a roomy kangaroo pocket for cold hands.

Frankenstein Muerto Unisex zip hoodie,

Your touchstone for ABQ’s cool, fun & eclectic retail goodies that will help you live life a bit happier and smarter.

ONLY A LITTLE CORNY

An aromatic combination of lavender, peppermint, and blue corn makes for a gentle and exfoliating scrub. Not only is this scrub made locally, but blue corn is a timeless crop that has been grown by Native tribes for centuries. Turning blue might just be a good thing!

Lavender Peppermint Blue Corn Body Scrub, $40

Los Poblanos Farm Shop

4803 Rio Grande Blvd. NW (505) 938-2192 farmshop.lospoblanos.com

PERK UP AND SCRUB UP

Calling all caffeine addicts– you might not be able to get your typical fix with this coffee product, but the naturally stimu lating effects of coffee could do wonders for puffy eyes and dark circles. Even if you’ve kicked your coffee habit, you’ll find that this soap’s rejuvenating grounds from local spot Humble Coffee Co. can brighten any morning.

Coffee Soap, $5

Yes Organic Boutique and Spa 3420 Lomas Blvd NE (602) 295-2278 yesorganicboutique.com

STAY PUZZLED

Indoor entertaining is your best bet as the chilly fall weather starts to roll in, and there’s possibly no better way to get a group to bond than with a difficult and classic New Mexico and Arizona territory puzzle. The age of technology has its pluses, but it can also isolate. Put the phones down for a tech-free activity that’ll be sure to keep you scratching your head all through the night, whether you go for the 500-piece or the 1,000-piece.

New Mexico and Arizona Pictorial Map , $100-$130

Puzzled

326D San Felipe St NW (505) 226-3126 puzzledabq.square.site

Indian Pueblo Store

Shop Talk

Andrew Thomas, a member of the Navajo Nation, remembers grow ing up in the Gallup area, where bracelets, earrings and other jewelry were often traded for goods or services, or giv en within the family. Handmade pieces of precious and semi-precious materials be came cherished heirlooms.

“At that time, we weren’t worried about copies because we knew it was all authen tic,” says Thomas, who serves as product specialist for the Indian Pueblo Store.

But fakes did creep into the market. Thomas recalls seeing jewelry made of in ferior materials including German silver, composed of alloys making it less pure than sterling, as well as dyed coral and “block” turquoise made of chips of the stone glued together.

With 31 years at the store and anoth er three years as a vendor, Thomas has a keen eye for craftsmanship and quality, as well as a talent for cultivating relation

Giving Native artists a chance to shine is a point of pride for the Indian Pueblo store, which helps to ed ucate others on pueblo cultures and people.

ships with renowned, award-winning art ists and emerging talent. That expertise is essential to the store’s purchasing and cer tification process, which ensures that all work is handcrafted by Native American artists, as defined by the Indian Arts and Crafts Act of 1990.

Unlike other museum stores, the Indi an Pueblo Cultural Center’s retail arm, as well as the museum itself, is owned and operated by New Mexico’s 19 pueblos, which closely monitor the integrity and quality of items sold there. Established in 1976, the nonprofit center’s mission is to advance understanding of pueblo people and culture.

A sign at the store reads “Shumakolowa Native Arts.” Shumakolowa is the Zuni word for the dragonfly, seen as a messen ger that speaks to the clouds and thunder to bring moisture and blessings. Accord ing to the store’s web page, “We believe in the spiritual value of art and its ability to

share knowledge and beauty across cul tures. We believe that by connecting art ists and collectors, we are playing a vital role in celebrating and preserving distinc tive art forms that are found nowhere else on earth.”

Inside the store, geometrically pat terned rugs hang above gleaming show cases of jewelry made of sterling silver, beadwork, turquoise, coral, spiny oyster and other semi-precious stones. Baskets, pottery, carved fetishes, musical instru ments and paintings are displayed along the walls.

The work represents countless hours spent by artists using techniques passed down by their ancestors. A Navajo rug can take up to 400 hours to complete. A bas ket weaver may spend many days gather ing and preparing materials including wil low, sumac or other plant fibers. A potter begins by digging clay. “Then they make offerings to thank Grandmother Clay or

DON

Mother Clay so that they may take a piece of her in order to put food on their table. Then they offer a prayer,” Thomas says. “That’s just where the work starts.”

While working with traditional meth ods, many artists employ contemporary styles. Erik Fender, also known as Than Tsideh or Sunbird, is a potter from San Ildefonso Pueblo whose work was influ enced by his mother, Martha Appleleaf, and his grandmother, legendary potter Carmelita Dunlap. His pottery includes traditional feather patterns and his own interpretations of petroglyphs and animal forms.

Many artists represented by the store have achieved national and international recognition. Cliff Fragua of Jemez Pueblo was commissioned to create a sculpture representing the state of New Mexico for Statuary Hall in the U.S. Capitol. His marble statue of Pope’, who led the Pueb lo Revolt of 1680, is the only work by a Native American artist in the collection.

Some artists are among just a few work ing in their particular artforms. Aric Cho pito, a member of Zuni Pueblo, is one of the few active weavers of his community. Through his work, he hopes to revitalize Zuni textile traditions, he says. “Weaving tapestries is not just an artform; it’s a way of life.”

In addition to handmade items, the store offers souvenirs including clothing and coffee mugs adorned with Native motifs, as well as books, CDs, candles and gift cards.

The store isn’t just for tourists. Custom ers from across the country buy items on the website. And locals often come to the physical location – including Mayor Tim Keller, who recently stopped to buy a doz en coffee mugs to use and give as gifts.

LISA OCKER

PAWS BUTTON CURBING KITTY BEHAVIOR

If you think training is just for dogs, think again. Nanci Verna, Albuquer que’s only dedicated cat behavior spe cialist, owns local business Better Be haved Feline, where she works with cats and their owners to remedy behavioral issues. Her main motivation? To keep kit ties out of overflowing shelters and help families stay together.

A former travel agent, Verna was in spired by the popular Animal Planet show “My Cat from Hell” to go into the cat be havior business herself. “I started looking into it and found a school, so I went back to school to get a certificate in cat behav ior, and I’ve been doing this ever since,” says Verna. She’s adamant that most be havior problems are fixable, and that’s why her goal of lowering the number of cats surrendered to shelters because of those problems is achievable for her.

The pandemic has opened the door for more virtual consultations, which Verna says are better for cats scared by strangers. “Most times, when a new person comes to the house and the cat is having problems, the cat’s going to hide,” she says. After the half-hour initial consult, Verna and the cli ent will decide the best course of action.

Verna’s ‘cat person’ nature is infinite ly helpful in her business, and when she discovered that there were people who worked as cat behaviorists for a living, she knew she had to jump at the chance. “I’ve always loved cats and I’ve had cats (almost) all my life,” she says. “I adore them– I think they’re very funny, very en tertaining, very mysterious animals.”

The biggest misconception about cats is that they’re the same as dogs, accord ing to Verna. “Dogs want to please their owners, but with cats, you’re their ser vant,” Verna says with a laugh. “Cats don’t want to be hugged and all that stuff most of the time– you have some cats that are extremely lovable and want to be with you all the time, but for the most part, cats will tell you when they want to be with you.”

Understanding feline body language may be the difference between getting scratched or getting licked, and this is also a great first step if you want to know your

cat a little better and form a better rela tionship with them.

Since getting her certification last Oc tober, Verna’s been volunteering with the ABQ Welfare Dept., working with cats that have been surrendered because of their behavior. “Once they’re in that shelter environment, they freak out and they’re not adoptable at that moment,” she says. “Through different behavior modification techniques we work to get the cat ready for adoption.”

Some perceived misbehaviors aren’t misbehaviors at all, says Verna. One of those is the most common issue she deals with: eliminating outside the litter box. If a cat goes outside the litter box but is still near it, Verna says most of the time, it’s a medical issue. Any new bad behavior from your cat is a clear sign that your first and most important step is taking them to the vet for a check.

Verna wants people to know that there are always options for folks dealing with a difficult cat, and there are behaviorists, online tools, and other resources available to help cat owners with any problem they may encounter.

Check out Nanci’s website, betterbe havedfeline.com, for more information on how to schedule a free consultation.

EMMA TREVINO

DOG BEHAVIORISTS

If you’re not so much of a cat per son but still have problems with your four-legged friend, check out these local dog behaviorists that can help your canine get back on track.

Deb Vigil, Vigilant K9

A passionate and persistent pet-lover, Deb Vigil is a dog trainer focused on helping people with a new dog, an older dog, or even those still thinking about if a dog is right for them. Vigil has worked with animals since 1994 and is an experienced and ac credited behaviorist who utilizes unique approaches to training.

Stephanie Barger, Dogpanions LLC Stephanie Barger provides “per sonalized dog training” because she recognizes that every dog is different. Specializing in remedy ing separation anxiety, Barger’s goal is to make sure both dog and owner have amazing lives together.

Bennie Muliere, Service Dogs of New Mexico

If you see a service dog helping their companion around ABQ, it’s most likely a Service Dogs of New Mexico alum. Muliere is commit ted to serving the ABQ commu nity of people who need service dogs, and with American Kennel Club certifications and almost 10 years under her belt, she’s no stranger to fixing canine troubles.

ABQ’ s AMAZING PETS

Pumpkin

By Emma Trevino

A pup primed for fall, Pumpkin the 4-year-old Husky-German Shep ard came into owner Emily Gatchell’s life completely by accident—or rather, non-accident. “I saved her from almost getting hit by a car!” says Gatchell. What was a chance encounter turned into a lasting friendship, as puppy and owner bonded almost immediately after the incident. “It’s such a blessing to be able to have her in my life,” says Gatchell. “Things happen for a reason.” The name Pumpkin came naturally: her coat has a bright orange hue, plus she was rescued a day before Halloween (the family celebrates Pumpkin’s birthday on Oct. 31 each year). Gatchell beams over Pumpkin, and says that she’s the best dog she’s ever had. “She does little quirky things like putting her paw over her ear when she’s sleeping and she just gets so ex cited about her toys,” says Gatch ell. “It’s the best thing ever.”

Molly

Molly has the classic looks of a pitbull/mastiff mix, but on the inside, the 10-month-old is all kangaroo, jumping around all over the place. “Mol ly’s got a big personality,” says her owner, Abby Carlson, who adopted the pup from the city’s Eastside Animal Shelter. “She loves to be petted and if you stop petting her she will hit you (with her paw).” Playful to the core, Molly’s curious nature doesn’t go unnoticed, with Carlson lamenting that her shoes are one of the pup’s favorite chew toys. “The extent of the chewing that (she) does is, like, out of a movie,” Carlson says. “We had a beanbag chair that I was posting on Facebook Marketplace to sell, and when I came back from running an errand, she had ripped open the chair.” No matter what she chews or how many chairs she ruins, Molly is still just a mischie vous puppy, and all is forgiven, says Carlson.

Maui Lola

Last November, the Landavazo family adopted gentle giant Maui, who considers himself to be more of a lapdog. “When you’re on the couch, he prefers to sit right on you instead of next to you, and when you’re in bed he likes to snuggle up next to you,” says Maui’s owner, Lauren Landavazo. Only a year old, Maui’s already a mas sive pup at 120 pounds (“It’s like having another human next to you,” says Lan davazo). If he’s not cuddling up next to his family, Maui can be found running through the forest at the family’s cabin in Chama, experiencing new things. “He likes to play fetch but he hasn’t quite learned how to retrieve, so he’ll chase the ball down but doesn’t always bring it back,” Landavazo says. The Cane Cor so/ Italian mastiff mix is still just a puppy, so if shoes are left lying around, don’t expect them to be intact for long!

In 2007, 15-year-old Lola was taken in by Anthony and Elvira Maxwell, who have been doting over the Chihuahua/Dachshund mix ever since. Like most lapdogs, Lola can’t ever seem to get enough attention. “She goes everywhere with us,” says Elvira. “I take her shopping at Home De pot and she sits in the cart so nicely. She never barks, she’s not a barker at all.” Lola’s about as well-be haved as a pup gets, and she shows off her good manners all around Albuquerque. You might even catch her at Smith’s, Walmart, or various restaurants across town. Still, Lola’s feisty side occasionally dominates, like when she kicks Anthony out of bed so she can have more room. Despite her age, Lola remains as jubilant and healthy as ever. “She’s pretty enthusiastic about life,” says Elvi ra. “(Lola) loves waking up in the morning and giving us kisses.”

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.

Reliability comes in all sizes.

Reliability comes in all

Rugged

Mesa Tractor, Inc.

Mesa Tractor, Inc.

ROSENWALD BUILDING

The turn of the 20th Century in Al buquerque was an exciting time. The railroad had been passing through for some 30 years, Old Town had given way to New Town, and the horsedrawn trolley between the two was re placed by the electric streetcar.

The city was transitioning into a mod ern industrial center, and what better way to underscore that growth than with what was becoming a fixture of urban Ameri can life – the department store.

In 1910, with much fanfare, the Ros enwald Brothers store opened at the cor ner of Fourth Street and Central Avenue. Designed by Henry C. Trost, so-called “Architect of the Southwest,” the building was acclaimed by the Albuquerque Morn ing Journal as the “handsomest, most up to date and most complete department store in the southwest.”

And indeed it was. The massive three-story building was made of poured, reinforced concrete – the first of its kind in Albuquerque – and was touted as the first fireproof structure in the state. Its aesthetic reflected the Chicago School Commercial Style of architecture with its clean lines, minimalist ornamentation and an unprecedented grid of plate-glass windows.

The Journal went on to proclaim, “… the statement is made without fear of con tradiction that not a department store in Denver, El Paso or any other city of prom inence in the Rocky Mountain region, nor in the valleys where the land begins to slope to the seas, is housed in a better building, nor houses a more complete and up to date stock of merchandise within its walls than the house of Rosenwald.”

On opening day, some 5,000 visitors stopped in to browse (nothing would be for sale until the following Monday) buoyed by the merry sounds of a 10-piece orchestra.

Shoppers could find dry goods, jewel ry, toiletries, shoes, and men’s clothing on the ground floor, women’s clothing on the second floor, and carpets, rugs and

furniture on the third. Adding to its air of modernity, the building also featured public telephones in each department as well as three elevators – another first for Albuquerque.

The department store thrived until 1921 when a mattress caught fire, causing extensive smoke and water damage – an unfortunate, albeit slightly ironic inci dent. It was noted by Susan Dewitt that while the “building was fireproof, its con tents were not.”

Renovations took six years, and when the building reopened in 1927, the ground floor featured various commercial spaces including the city’s first self-service gro

cery store and McLellan’s – a New Yorkbased sundry retail chain. McLellan’s took over the entire building in 1950, though the second and third floors remained for office use including housing a unit of the U.S. Army Corps of Engineers.

McLellan’s left in 1977, and the follow ing year, the building was listed on the National Register of Historic Places. This designation facilitated a series of renova tions including restoring the building’s striking two-story entrance way.

These renovations were part of a proj ect in the 80s to revive downtown Albu querque – one that continues to this day.

—KOURTNEY MUNOZ

PHOTO BY DON JAMES/ATM

The Nativo Lodge mixes Native aesthetics with modern Americana. CULTURAL FUSION

Whatever journey leads you to the Nativo Lodge on the far north end of Albuquerque just off San Mateo and I-25 – whether your trip has been long and fraught with flight delays or perhaps you’re just here to relax and enjoy the beauty of New Mexico – you will be enveloped in warmth, color and blessings.

All you need to do is look up.

Across the entrance is a striking design consisting of geometric motifs in black overlaid with vibrant pops of yellow. Reminiscent of the embroidery of tradi tional ceremonial kilts worn by Pueblo men and women, the mural symboliz es the welcoming of guests – wrapping them in comfort. The Horned Serpent, a guardian of water, ripples along the low er walls depicting the essential life-force of nourishment. Dragonflies, butterflies and hummingbirds float up the west and south walls as symbols of new beginnings, positive energy, strength and industrious ness.

“It’s all positive energy and blessings,” said local artist Michael Toya, creator of the five-story mural which adorns the ex terior of the hotel.

Toya, who is of Pueblo descent, want ed to create a façade that told a story not only of the centuries of his ancestral cul ture but the spirit of New Mexico. A selftaught artist who found his calling at a young age, he credits his grandparents for instilling in him a strong work ethic.

“Our culture is strong,” said Toya. “Our ancestors – have gone through a lot. Yet, we’re still here.”

While working on the project, Toya had to draw on that strength. For starters, the project was a massive undertaking –he had never worked on a mural of that scale, and it was intimidating.

The second phase of his work sent him soaring nearly 70-feet in the air on a boom lift in small bucket.

“I got all the way up to about 60-feet and just froze. I’m not good with heights. I had second thoughts about the project and thought, is this really for me? How am I going to do this?”

But, he took the advice of his 12-yearold son, who reminded him of the impor tance of perseverance.

For three months, Toya worked through days of nearly 100-degree weather, getting beat up by the heat and elements.

“Now I know what I’m capable of,” he said.

In addition to regularly finding his work at festivals and markets throughout the Southwest, including the prestigious San ta Fe Indian Market, you can also book a stay in room 412, which Toya completed in 2018 as part of the Artist Room Pro

gram. The room titled, “If You Believe,” is a juxtaposition of Star Wars pop-art with a Native flair. It features a Stormtroop er facing down an Indigenous Warrior, a corn maiden Princess Leia and Puebloan iconography throughout in a vibrant Tur quoise.

Toya feels blessed to continue living his passion.

“I just want to encourage other artists out there to never give up on their dream. Have a strong heart, ask your ancestors for energy and courage, and you’ll be fine.”—KOURTNEY MUNOZ

PHOTO BY DON JAMES/ATM

Inn of the Mountain Gods

12th Street Tavern

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COSMIC WINDOW

By Brad Joyce

This image is spectacular, but it isn’t just one image. Taken between 9pm and 1:30am, you’re looking at around 25 pictures of La Ventana Arch at El Malpais National Mon ument, stacked on top of one another. As it turns out, a back ground in astronomy isn’t necessary to capture stunning starry shots like this one, as evidenced by photographer Brad Joyce. All it takes is a little planning.

“I got there around sunset, and I have an app that’ll show me where certain stars will be at certain times, like the center of the Milky Way galaxy,” says Joyce, referring to the bright streak across the sky in the shot.

Located in Grants, El Malpais is a diverse volcanic landscape

ideal for solitary reflection or family recreation. The monument also houses La Ventana, the second longest arch in NM, where you can look through the rocky window in the daytime.

Joyce, who works as a bartender, says that photography is just a hobby, but hopes to continue exploring the great New Mexi can outdoors and keep capturing starry nights. “The coolest part about the nighttime shots is honestly just being there,” Joyce says. “I’ve always grown up in bigger cities where there weren’t many opportunities to go far out and see the night sky like there are here. I try to get out at least every new moon, get a usable shot, and see the night sky.”

Enter ATM’s photo contest and see your photo featured in our PHOTO OF THE MONTH!

Submissions

Danny Gonzales

UNM Lobos Head Football Coach

It turns out you actually can go home again. Danny Gonzales played sports at Valley High School in the 1990s, then football at UNM, followed by 10 seasons as part of the Lobo coaching staff. Only then did he hit the road, coaching at San Diego State and Arizona State from 2011 to 2019. But it always seemed like Gonzales’ return was inevitable—even back in 2006, then-Lobo coach Rocky Long predicted Gonzales would one day run the UNM football program. “My dad was a big sports guy, and we loved the Lobos,” says Gonzales, 46. “I’ve bled cherry and silver since I was a kid.” And he holds most of the same memories that locals also cherish: he’s been to more State Fairs and Balloon Fiestas than he can count; his first concert was Garth Brooks at the Pit; he remembers getting into Dukes games free after the 7th inning at the old Sports Stadium; and he loves both red and green chile (“Whichever is hotter,” he says). The best proof that Gonzales was destined to return? He’s had only one UNM email address. “When I took the job in December of 2019, I asked our IT department if I could have my old email address,” he says, referring to drgonz@ unm.edu, his staff email handle from his days as a Lobo assistant. “They recovered it, and I have it back again.” Welcome home, Daniel Ray Gonzales. — SONNY WEAVER, JR.

1. I loved playing soccer as a kid. I was on travel teams that played around the country from the time I was five yearsold through high school.

2. My dad brought me to my first Lobo football game when I was four years-old. It was 1980 against Jim McMa hon and the BYU Cougars, and we won that night. It was their only loss of the season.

3.I played baseball, basketball, football, soccer and ran track. I was actually a better basketball player than football in high school.

4. When I was a sophomore in high school, I broke my leg in a soccer match. The foot ball coaches told me I had to choose one sport, so I chose football.

5. In 1997, I played football for the Lobos against BYU, and we ended their 16-game winning streak against us.

6. 13.

I played safety, but I was also the backup punter. Against UTEP, our punter tore up his knee, and I had to punt three times.

7. I coached at San Diego State for 7 years, but I never learned to surf. We spent every weekend at the beach with the kiddos, though.

8. We used to roast and freeze green chile in Albu querque, and then take it home with us to San Diego.

9. Growing up, I loved the Dallas Cowboys. I had the same name as Danny White, their quarterback.

10. My first car was a 1979 F-150 pickup truck that be longed to my grandfather. We still have it, we fixed it up for our oldest son to drive.

11. I met my wife when she was a dental hygienist, but she wouldn’t date patients. It took me three appointments

and just over a year before she finally agreed to a date.

12. I’ve hiked and run up La Luz Trail many times over the years. I even proposed to my wife, Sandra, at La Luz Trail.

As a kid, I once went to Michael Cooper’s basketball camp, and he signed my t-shirt.

14. I went to middle school and high school with boxer Danny Romero, but I was also a big Johnny Tapia fan. They were both awe some.

15. I’ve had the same cell phone num ber since 1998.

PHOTO BY DON JAMES/ATM