Our annual poll of local dentists, in which we ask them a simple question:
For the 18th year, we are proud to introduce you to the top ABQ vote-getters in 11 dental specialties.
PHOTOS BY DON JAMES // PAGE 70
“If you had to refer a loved one to a dentist other than yourself, to whom would you refer them?”
Brunch in ABQ has found a renewal of sorts, hence our list of the best local spots to enjoy eggs & mimosas this weekend; ABQ hosts unveiling of new Mariachi postage stamp; Walt & Jesse honored with statues.
As Opera Southwest opens its 50th season in production, a chat with OSW Executive Director Tony Zancanella.
Joe Franklin has quietly created a cross-country dynasty, leading the UNM women’s team to two national championships.
Lyle Greenberg has been racing cars for nearly half a century. Earlier this year, he won two of drag racing’s big gest national events in the span of just a few weeks.
Growing up in ABQ gave JR Barela a baseline for his crafts as both a jewelry artist and woodworker.
“Route 66 Dreams,” by Michelle Rusk; “Miraculous,” by Caroline Starr Rose.
A round-up of ABQ musicians and music with Tiempo editor Mel Minter.
Al’s Big Dipper; Don Choche Tacos y Cerveza; Sushibucks
A guest column from New Mexico Distillers Guild president Scott Feuille on how new regulations will make restaurant cocktails more available.
Fred Ader, founder of ABQ’s biggest club volleyball organiza tion, shares his take on Teriyaki Burgers.
Info-filled nuggets about the city’s restaurants to take with you on the go.
Volume 19 Number 5
Don James don@abqthemag.com
Jared Lambert jared@abqthemag.com
Candice Callado candice@abqthemag.com
Lori Wilding datebook@abqthemag.com
Emma Trevino
Ryan Flanagan Tristen Critchfield
Mel Minter
Gene Grant
Lisa Ocker Rebekah Rendon Kourtney Munoz Ungelbah Davila
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.
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.
Our editorial calendar is available online at www.abqthemag.com/MediaKit.pdf.
No phone calls, please. Unsolicited manuscripts require a SASE.
How to jump on the bandwagon of trendy nail art; the debut of our new “Local Stuff We Love” column; Blue Moon Marketplace in Old Town.
Thinking about fostering a furry friend? Here’s your handy guide to taking home an unclaimed dog or cat.
Summit; Delilah; Oliver; and Lyra.
The historic Whittlesey House—and Albuquerque Press Club—rebound from the pandemic slow-down.
One of the oldest Dairy Queen locations in the state is still alive and thriving in the South Valley.
This month’s winner: “A Fire in the Sky,” by Enoch Holloway
Recounting a few key dates in the brief but dynamic history of the New Mexico United soccer club.
Volume 19 Number
Larryl Lynch larryl@abqthemag.com
Gena Salazar gena@abqthemag.com
PUBLISHING DIRECTOR
Dakota-Lynn McCaffrey dakota@abqthemag.com
Philip Kjelland philip@abqthemag.com
Megan Life megan@abqthemag.com
ADVERTISING EXECUTIVE
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Scott Davis (1966–2004)
This issue marks the 18th year that we’ve polled our city’s dentists to ask them to name their top peers. Why do we do this every year? Because we care about our readers—you. Let me give you a little story to help explain.
In February, my daughter Marisa moved to ABQ from Phoe nix to take a job as a teaching assistant. Naturally, her benefits package included health and dental care, and in filling out the forms, it asked her to list the name of the dentist she preferred to see for services. Being new to town, she didn’t know whom to pick.
So, I casually mentioned that her dad’s magazine publishes an annual Top Dentists of ABQ issue. She grabbed last year’s copy and found a dentist that—based on the story we wrote—she liked. And she happily listed that dentist as her new provider.
And that’s always been our goal: to introduce readers to health care professionals (we also poll doctors each March) whom they might not otherwise get to know.
Flip to page 71 to meet the dentists who earned the most votes in their categories this year.
Another perpetual goal of ATM is to tell the story of locals who are making the city proud. Lyle Greenberg fits that bill perfectly. The ABQ native has been racing cars for 50 years, and this past March he drove his Corvette-bodied Funny Car to victory in two of the biggest drag races in the world.
Plus, he’s passed along a racing legacy that now includes his 8-year-old grandson Connor, who’s already a racing champion. Get behind the wheel with the Greenberg clan on page 114.
We also want to recognize another long-standing legacy, that of Opera Southwest, which this month kicks off its 50th sea son. In fact, OSW is one of the few entities that didn’t pause operations during the pandemic.
Part of the reason is the forward-thinking approach by Tony Zancanella, the Opera’s executive director who took the reins a decade ago at barely 25 years of age. Learn about some of the keys to his success on page 104.
I love to point out the fact that ATM is the only city maga zine (that I know of) that features a monthly column on the local wine, spirits and beer scene. And why not? We get to cel ebrate our amazing craft breweries, local wineries, and more recently, local distilleries.
With so much changing in the craft distilling world, this month we invited some opinions from a guest editor, Scott Feuille, the new president of the New Mexico Distillers Guild. He has high praise for the recent changes in state law that make it affordable for small restaurants to serve local spirits to go with beer and wine. Get the full scoop in our From The Vine column on page 134.
Lastly, a nod to New Mexico United, the pro soccer franchise that launched in 2019. They’ve taken the city (and state) by storm as fans have quickly embraced the black-and-gold move ment by establishing fun traditions and high game attendance.
The team has already created some memorable moments, which we’re listing on page 192.
We hope you enjoy this issue of ATM; we’re already working on the next one for you.
Sincerely,
Walt and Jesse are here for the long haul, trading in yel low hazmat suits for bronze. On July 30, the Albuquer que Convention Center saw the unveiling of the two ABQ legends’ 500-pound statues with the characters’ respective actors in attendance (Bryan Cranston and Aaron Paul), along with several other “Breaking Bad” and “Better Call Saul” actors. The reveal was a tribute to not only the most infamous blue meth slingers in the southwest, but to the television drama that put Albu querque on the map as a film and TV hotspot.
“Breaking Bad” creator and vocal lover of Albuquer que Vince Gilligan wanted to gift the bronze icons to
the city as a token of his appreciation for the hospitality ABQ has shown him. Currently the statues are located in the lobby of the convention center, but their perma nent home is unknown for now.
It’s been nine years, so you might’ve forgotten just how giant ABQ’s favorite drama really was. By the end of the show’s run in 2013, “Breaking Bad” was averaging over 10 million viewers per episode and 58 Primetime Emmy noms, with the franchise continuing to make Albuquerque a coveted filming destination for Holly wood.
EMMA TREVINO TINY BITES OF EVERYTHING TO SEE, DO AND BUY IN ALBUQUERQUE PHOTO BY RYAN FLANAGAN/ATM
AGE: 10 SCHOOL: Hope Christian School TOTALLY INTO: Ashlynn - volleyball, baking, and art. Kinsey - volleyball, animals, and being a Christian. NOT A FAN OF: Ashlynn - rudeness, bees, and tomatoes. Kinsey - hamburgers, animal abuse, and mistakes. FUTURE PLANS: Ashlynn - Wants to get a volleyball scholarship to SMU and save abused and neglected animals. Kinsey - Wants to be an amazing volleyball player and attend Pepperdine University where she wants to receive a terrific education. THEIR STORY: When the Steele twins were just babies, they had the opportunity to play Walter and Skyler White’s baby girl, Holly in the television show “Breaking Bad”. Now, at 10 years old the girls have a love for animals and volleyball. When Ashlynn is older, she wants to have a family, volunteer at church and create an art studio along with her own bakery. Kinsey loves school and especially learning sign language. She wants to have a bright future with animals, sports, and helping others.
Submit your Incredible Kids at incrediblekids@abqthemag.com
84-year-old Dick Moots, creator of the famous Albuquerque Dukes logo, was inducted into the Albuquerque Baseball Hall of Fame on July 23. Moots, who penned the logo 50 years ago, told the Albuquerque Journal that the logo was a last minute creation of sorts and that he never anticipated his logo would be so iconic and long lasting.
He credits the fans for continually supporting the design, saying to the Albuquerque Journal, “It’s because of the fans, they just really took to it. … It’s amazing. It’s almost a symbol for the city, these days – one of them, anyway.”
Even though the Dukes haven’t existed since 2000, transferring to Portland and changing their name, the logo remains a staple of Albuquerque culture.
- Emma Trevino
What’s better than a concert with one singer? How about a concert with 96? On September 12 and 13 at 7pm, the NM State Fair will host the semi-finals and finals of the nation’s biggest karaoke contest. A panel of three, handpicked judges have been selected based on a vocal performance background and a passion for the art of karaoke. The NMSF is adamant that the contestants are exclusively local, shining a spotlight on troves of NM talent.
From September 4-11, karaoke showcases will be held at the Black Cat Cultural Center to narrow contestants down from 96 to the top 24. If you didn’t get a chance to audition for the competition but love to sing, don’t fret! You can still participate in open karaoke, which will be held after each showcase all week. - Emma Trevino
Monica Consuelo Moya Instructor at Central New Mexico College (CNM)
“I extremely enjoy biking on the trails that kiss the beautiful Sandia Mountains. Exploring our multi-use trails prompts us to see the beginning of the starry nights that welcome sleep, the full moon to guide us home and the sunsets that allow us to review life.”
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
Despite what some might think, brunch wasn’t something invented by millennials. Its origins can be traced back to as early as 1885, when a man named Guy Beringer coined the term and combined breakfast and lunch into one meal that basically meant he could sleep a few extra hours during the weekend.
AGE: 16 SCHOOL: V. Sue Cleveland High School
TOTALLY INTO: Jiu Jitsu; JROTC; hanging out with friends NOT A FAN OF: Getting up early; eating onions FUTURE PLANS: To enlist in the U.S. Army after he graduates high school. HIS STORY: At 16, Timothy already has a lot going for him, both in school and in his everyday life. As a junior at Cleveland, Timothy is incredibly passionate about JROTC, which has further helped him stay organized, dedicated, thoughtful, and kind. “He was always very independent, but he grew a lot (doing) JROTC,” says Timothy’s grandma Susan. The camaraderie and friendships gained through JROTC and his Jiu Jitsu classes have continued to shape Timothy’s stellar sociability. “Timothy accepts everybody,” says Susan. “It doesn’t matter race, gender, or sexuality, he is okay with everyone. He doesn’t pick and choose.” Along with being a friend to everyone, Timothy is compassionate and carries a lot of confidence within himself, but continues to stay “a humble kid.” This is especially true when it comes to work outside of school, like pulling weeds for neighbors or working as a junior lifeguard for the city of Albuquerque. This year, Timothy hopes to work even harder in his extracurriculars and earn a letter in JROTC. —ET
Submit your Incredible Kids at incrediblekids@abqthemag.com
ABQ was the proud host of the unveiling of a new U.S. Postal Service stamp honoring the Mexican music tradition of mariachi. The ceremony was held in July in conjunction with Mariachi Spectacular de Albuquerque’s 30th anniversary conference. “Today, the sound of mariachi is in the air, with singers infusing the music with tales of life and love and vibrant dancing,” said Peter Pastre, a Postal Service vice president who performed the dedication. USPS is offering 18 million of the colorful stamps for sale at all U.S. Post Offices. “It is our hope that each and every person that comes across these stamps can experience some of the magic that we get to experience with every note, lyric, and nuance that is mariachi,” said Monica Trujillo, Mariachi Spectacular’s educational and artistic conference director. Each pane of 20 stamps costs $12, and each stamp is good to send a one-ounce letter via First Class Mail.
Fancy eggs and bubbly beverages are re-starting the celebration.
Don’t look now, but brunch is trending again. ABQ eateries have renewed their focus on brunch menus, a movement that was slowed by the pandemic. But for some, the breakfast-lunch mash-up craze is nothing new. “Personally, I eat brunch every day of the week,” says ABQ restaurateur Jeff Spiegel. “It’s a meal where families or couples have time to enjoy each other’s compa ny. There’s time for talk and laughter.” Spiegel and his wife, Katie Gardner, founded and co-own M’Tucci’s four local restaurants. They previously owned several eateries in New York City, where Spiegel says there was an emphasis on weekend brunch. “Back in New York, we did brunch on Sundays. But people love it, so we added Saturdays,” he says. Two of the M’Tucci’s locations serve weekend brunch, with specialty menu items. And of course, they offer up a signature of most brunch menus: adult libations. “May be you start the day with a Bloody Mary or two,” says Spiegel. “If that results in you taking an afternoon nap, would that be so bad?” We couldn’t agree more. Here’s a handy list of some other ABQ restaurants that embrace the culture of brunch.
BRUNCH Daily, 9 a.m. – 3 p.m.
FARE Cozy New Mexican dishes; break fast burritos, saucy Southwest Eggs Benedict, plenty of green chile. ALCOHOL None.
BRUNCH Sundays, 10 a.m. – 2 p.m.
FARE Classic morning plates from scratch; fluffy blueberry pancakes, creamy and melty egg sandwiches, massive chicken fried steaks.
ALCOHOL Bloody Marys, Berry Mojitos, Watermelon Jalapeño Margaritas.
BRUNCH Daily, 7 a.m. – 3 p.m.; weekends, 8 a.m. – 3 p.m.
FARE Casual Southwestern breakfast options; chile-smothered breakfast rellenos, handheld breakfast burritos, gooey caramel pecan rolls.
ALCOHOL None.
BRUNCH Daily, 7 a.m. – 2 p.m.
FARE Plenty of eggs, bacon and pancakes, but also creative favorites; banana and brown sugar French toast, Croque Madame, waffle-battered sausage links.
ALCOHOL None.
BRUNCH Tuesday to Saturday, 7 a.m.– 3 p.m.
FARE A panorama between savory and sweet; tart lemon raspberry pancakes, huevos rancheros, buttery ham croissants.
ALCOHOL Mimosas.
BRUNCH Wednesday to Sunday, 8 a.m.– 2 p.m.
FARE Yes, everything is on toast, but with creative spins; sweet and spicy blackberry lemon jam/green chile butter toast; creamy parfait toast; loads of specials.
ALCOHOL None.
BRUNCH Daily, 8 a.m. – 2 p.m.
BRUNCH Weekends, 9 a.m. – 2:30 p.m.
FARE An eclectic variety of brunchmeets-fine-dining; Shrimp Benedict, steak & eggs, chicken & waffles.
ALCOHOL None.
BRUNCH Saturdays, 8 a.m. – 1 p.m.
FARE High-end twists on old favorites; coconut-milk French toast with Kahlua syrup, savory breakfast pizza made with a sour cream scallion potato crust.
ALCOHOL None.
BRUNCH Daily, 8:30 a.m. – 1 p.m., by reservation only.
FARE Bespoke dishes fresh from the farm; chilaquiles with Tucumcari cheese, blue corn Sonora White Wheat pancakes, quail eggs, pecan hummus, sourdough toast.
ALCOHOL Champagne, mimosas, cock tails, Bloody Marys.
FARE Hearty American comfort food; Charleston shrimp & cheesy grits bowl, whisky-banana-walnut pancakes, Quiche Lorraine.
ALCOHOL Mimosas, Bloody Marys.
BRUNCH Weekends, 10 a.m. – 2 p.m.
FARE Chef-driven menu of locally sourced produce and ingredients.
ALCOHOL Craft mimosas.
BRUNCH Weekends, 10 a.m. – 3 p.m.
FARE Mexican breakfast standards; chilaquiles with Mexican crema, sea food cocktails, zucchini and corn tacos, Mexican chocolate pancakes, huevos rancheros.
ALCOHOL Mimosas, craft cocktails.
BRUNCH Daily, 7 a.m. – 8 p.m.
FARE Fresh comfort food for both in dulgent and healthy diners; Southwest Bennie (Eggs Benedict) with green chile queso, gluten-free flapjacks, turkey sausage.
ALCOHOL A variety of mimosas.
BRUNCH Daily, 5 a.m. – 12 a.m.
FARE Counter-service diner with plenty of eggs and fresh-made tortillas; huevos rancheros, breakfast burritos, warm-and-buttery sweet rolls.
ALCOHOL None.
BRUNCH Daily, 7 a.m. – 2 p.m.
FARE Wide range of local and European breakfast favorites; breakfast quesa dillas and sandwiches, salmon Eggs Benedict, shrimp omelets, pancakes.
ALCOHOL Mini Bloody Marys.
BRUNCH Sundays, 11 a.m. – 2 p.m.
FARE The morning basics with chef-flair reimagination; peppery garlic bread avocado toast, grilled sirloin steak and eggs, group breakfast boards with waffles, eggs, bacon.
ALCOHOL Mini Bloody Marys.
BRUNCH Daily, 7 a.m. – 2 p.m.
FARE Sizeable menu of American and New Mexican dishes; cheesy green chile breakfast quesadillas, chicken and veggie omelet, breakfast relleno.
ALCOHOL None.
BRUNCH Wednesday to Sunday, 8 a.m. – 2 p.m.
FARE French classics, along with sandwiches and salads; lamb and goat cheese omelets, chorizo quiche, green chile and egg croissant sandwiches, French toast.
ALCOHOL None.
2G’S BISTRO CAMPO AT LOS POBLANOS CENTRAL GRILL AND COFFEE HOUSE FARM & TABLE HANNAH & NATE’S HOLLOW SPIRITS JIMMY’S CAFE LA QUICHE PARISIENNE BISTRO FLORA RESTAURANT FLYING STAR CAFE FRONTIER RESTAURANT CINNAMON SUGAR & SPICE CAFE CURIOUS TOAST CAFE DAVE’S VALLEY GRILLBRUNCH Daily, 7 a.m. – 3 p.m.
FARE Plenty of Euro favorites share the menu with local staples: crepes, panna cotta parfait, bagels & lox, green chile Croque Madame.
ALCOHOL None.
BRUNCH Weekends, 11 a.m. – 3 p.m.
FARE Creative Italian twists on brunch classics; smoky Italian shrimp and grits, sourdough bread pudding French toast, salmon hash with hollandaise.
ALCOHOL Bloody Marys, mimosas, sparkling wine, specialty cocktails.
BRUNCH Monday to Saturday, 8 a.m. – 2 p.m.
FARE Indian-influenced menu alongside brunch standards; breakfast tacos with naan instead of tortillas, savory-sweet Monte Cristo sandwiches on croissants, house-made biscuits and gravy.
ALCOHOL None.
BRUNCH Weekdays, 7:30 a.m. – 3 p.m.; weekends, 8 a.m. – 3 p.m.
FARE Trendy Mediterranean dishes from seasonally curated ingredients; prosciutto breakfast sandwiches with lemon basil aioli, Greek-style honey-soaked donut holes, whipped goat cheese, Greek yogurt.
ALCOHOL Bloody Marys, mimosas, wine, specialty cocktails.
BRUNCH Weekdays, 6 a.m. – 3 p.m.; Saturdays 7 a.m. – 2 p.m.
FARE Skillet breakfasts and creative takes on New Mexican food; chick en-fried steak & eggs, corned beef hash, breakfast versions of enchiladas and tacos, berry-topped French toast.
ALCOHOL None.
BRUNCH Daily, 8 a.m. – 4 p.m.
FARE Health-friendly takes on everything from omelets to pancakes; scrambled eggs with kale and ginger, oatmeal with almonds and jam, break fast BLTs with eggs, smoothies, healthy shots of veggie juice.
ALCOHOL Mimosas, specialty cocktails, sparkling wine.
BRUNCH Weekends, 11 a.m. – 2 p.m.
FARE Hearty dishes alongside handheld items for those on the go; huevos rancheros with papitas, chicken and waffles, omelets, croissant breakfast sandwiches.
ALCOHOL Five flavored mimosas (by the glass or pitcher), Bloody Beers.
BRUNCH Weekends, 9 a.m. – 2 p.m.
FARE Modern cuisine meets old-school brunch favorites; Dutch oven pancakes, sausage sliders on green chile cheddar biscuits, fried egg & bacon sandwiches, house made banana bread.
ALCOHOL Mimosas, cocktails.
BRUNCH Weekdays, 7 a.m. – 2 p.m.; weekends, 7 a.m. – 2:30 p.m.
FARE Exotic variety of pancakes, skil lets, and Benedicts; strawberry banana waffles, pineapple coconut pancakes, grits, frittatas, biscuits & gravy topped with eggs and potatoes.
ALCOHOL Mimosas, Bloody Marys.
BRUNCH Weekdays, 11 a.m. – 8 p.m.; weekends, 10 a.m. – 8 p.m.
FARE Vegetarian breakfast offerings; breakfast burritos, omelets with carrot bacon, waffles with vegan yogurt and fruit, French toast bread pudding.
ALCOHOL Wine, sparkling wine.
BRUNCH Monday to Saturday, 8 a.m. to 3 p.m.; Sundays, 8 a.m. to 2 p.m.
FARE Made-to-order crepes and egg plates; lemon caper creamed cheese & lox crepe, Nutella-filled crepes, crois sant breakfast sandwiches, variety of oat bowls.
ALCOHOL None.
BRUNCH Sundays, 10:30 a.m. – 1 p.m.
FARE French favorites; Croque Madame on sourdough bread, rum-glazed fruit crepes, quiche, breakfast sandwiches.
ALCOHOL Mimosas, Bloody Marys.
BRUNCH Monday to Saturday, 7 a.m. – 3 p.m.; Sundays 8 a.m. – 3 p.m.
FARE Traditional Southwestern & American brunch classics; bagel sand wiches, carne adovada & egg burritos, puff pastry pockets with eggs, potatoes and chile.
ALCOHOL Mimosas.
BRUNCH Daily, 8 a.m. – 2 p.m.
FARE Sweet, savory and creative made-to-order waffles; masa waffles with beans and avocados, blue corn waffles with lox, biscuit waffles topped with sausage gravy, buttermilk waffles with sweetened goat cheese and cherry sauce.
ALCOHOL None.
BRUNCH Daily, 8:30 a.m. – 2:30 p.m. (closed Tuesdays)
FARE Plenty of bacon/ham/pork dishes, plus creative waffles; pork belly grits, prosciutto breakfast sandwiches on ciabatta, ranchero waffles with chile, cheese and eggs.
ALCOHOL Mimosas, champagne, Bloody Marys, craft cocktails.
BRUNCH Tuesday to Sunday, 8 a.m. – 2 p.m.
FARE Euro-influenced dishes made from locally sourced ingredients; gruyere and egg breakfast sandwiches, sweet potato hash with avocados and mushrooms, French-style pancakes with fruit and crème fraiche, housemade scones, muffins and cupcakes.
ALCOHOL Variety of mimosas.
BRUNCH Daily, 7 a.m. – 3 p.m.
FARE Hearty New Mexican plates that embrace red chile and ranch-style fried potatoes; carne adovada-and-egg bowls, green chile gravy, omelets, blue corn pancakes.
ALCOHOL Bloody beers, cocktails.
BRUNCH Wednesday to Sunday, 8 a.m. – 3 p.m.
FARE Innovative versions of modern breakfast classics; red chile biscuits & gravy, carne adovada Eggs Benedict, lemon cornmeal pancakes, pork shoul der chilaquiles.
ALCOHOL None.
BRUNCH Wednesday to Friday 7 a.m. – 2 p.m.; weekends 8 a.m. – 2 p.m.
FARE Extensive menu of classic New Mexican breakfasts; breakfast tostadas with blue corn tortillas and mixed greens, huevos rancheros, breakfast bowls, omelets, calabacitas, French toast and waffles on weekends.
ALCOHOL None.
VIC’S DAILY CAFE
BRUNCH Weekdays, 6:30 a.m. – 2:30 p.m.; weekends, 7:30 a.m. – 2:30 p.m.
FARE American and New Mexican breakfast favorites served up in size able portions; pork cutlets with gravy and eggs, corned beef hash and eggs, carne adovada or chorizo with eggs, pecan pancakes, oven-fresh cinnamon rolls.
ALCOHOL None.
BRUNCH Weekends, 11 a.m. – 3 p.m.
FARE Modern offerings; ricotta and membrillo (quince) toast, beet salad, fancy French toast.
ALCOHOL Mimosa buckets, beer buck ets, and Bloody Marys.
WHIPTAIL
BRUNCH Weekends, 9 a.m. – 4 p.m.
FARE Modern dishes with a decadent touch; red velvet pancakes with cream cheese icing, pork belly Eggs Benedict, panko battered fried avocado, Cubano and Monte Cristo sandwiches.
ALCOHOL Wine, sparkling wine, sangria, craft cocktails.
M’TUCCI’S MARIGOLD CAFE MERAKI MILLY’S RESTAURANT MODERN GENERAL FEED AND WEST COCKTAIL & WINE
“I love the No. 2 breakfast burrito from Golden Pride. Their carne adovada is so good. It’s the best way to start my day!”
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
With the idea of making alcohol an acceptable drink even during the daytime, it was only a matter of time before the ideas of brunch and allday drinking reached the masses. However, it was actually the upper class who first bought into the concept. British nobles from the Victorian era incorporated brunch into their weekend routines as a way to socialize after a morning of hunting.
IF YOUR POSTS OF ABQ ARE AWESOME ENOUGH TO PRINT, TAG
Mark Henton Owner House of Henton
“I know everyone says this, but our weather is great. It makes for awesome sunrises. Also, I love that we put green chile on everything.”
Start Bragging ABQ is a campaign to tell everyone what you love about our city. Got a brag about ABQ? Send it to us at editor@abqthemag.com
The history of the mimosa is split between two stories happening around 1925. The first takes place in The Ritz Hotel in Paris with a bartender there named Frank Meier, while the other takes place in London at the London Buck’s Club with a bartender named McGarry. The key difference between the two recipes is that Meier’s recipe had one ounce of Champagne and McGarry’s ‘Buck’s Fizz’ had two.
On July 16, Pueblo Santa made an appearance at the Indian Pueblo Cultural Center to celebrate Christmas in July. There were perfomances from different Pueblo dance groups and other activities for the family.
1. Michael Lucero, Rochelle Lucero
2. Nicole Gurgel-Seefeldt , Diana Ramirez , Luz Ramirez
3. Geraldine Tso, Evelyn Martinez
4. Julious Begay, Jamila Cousins, Blends Ortiz, Syre Sanchez
5. Monique Martinez, Alicia Ortiz
6. Arely Martinez, Kamya Vallo, Kailani Mariano
7. Raiden Martinez, Kendrick Wastsa, Maurice Chino
After a pandemic-prompted hiatus, the annual Lavender in the Village Festival returned the weekend of July 24, filling Los Ranchos with the sweet smell of the festival’s namesake. There were over 100 vendors, yoga classes, fun activities for kids, and lavender growing seminars.
1. Matthew Galey , Micky Burton
2. Donna Sanchez, Roberta Vazquez, Clara Joe
3. Elizabeth Arnold, Gillian Barkhurst, Callan Buday
4. Bernina Gray, Tommy Robinson
5. Carol Caldwell, Lucky Caldwell
6. Kianaat Karim, Tawfiq Musleh
7. Mary, John, Ross
Kim Kerschen, Alex Dunivan, Robyn Simon
Art Torres, EmilleMarie Enriquez, Lynnae Benson, Linda Romero
Serena Merzweiler, Kathryn McConville, Seth Gardenswartz
Andrei Gomez, Davery Gallegos, Jason Baczkiewicz, Morgan Portillo
Victoria Purcell, Todd Mack, Shena Gonzales, Alex Saucedo
David Ersland, Danielle Garcia
Megan Breer, Jeff Foot, John Olivas
Sam Giovenco, Sarah McPhee
Carlye Woodard, Thomas Newkirk, Frank Holloway
Amanda Heuser, Brian Montoya , Kevin Heuser, Robert Devitt
Matthew Burress, Sebastian Fidalgo
Jake Vautier, Jordan Griffy, Franchesca Montoya, Kevin Vautier
Courtney O’Keefe, Megan Trafton, Angie Davis
Sean Barre, Mike Trafton, Bradley Davis
Statues of iconic ‘Breaking Bad’ duo Walter White and Jesse Pinkman were donated to the city of Albuquerque and unveiled at the Albuquerque Convention Center on July 29th, with some familiar faces in
1. Dean Norris, Jonathan Banks, Bryan Cranston (Walter), Aaron Paul (Jesse), Michael Mando, Patrick Fabian
2. Hadassah Robbins, Shauntelle Varela, Michael Madrigal
3. Steven J Westman, Tarra Day, Steve Palmisano
Hank Mouser, Clay Mouser
Terry Futschik, Royd McCargish, Rob Estrada
Betty Lou Chavez, Pablo Correa
Peter Gould, Thomas Schnauz
¡GLOBALQUERQUE! Tickets on sale now for New Mexico’s 18th annual celebration of world music and culture. Info: Sep tember 22, 23, and 24, 2022 at the National Hispanic Cultural Center, 1701 4th Street SW. For tickets, call (505) 724-4771 or go to globalquerque.org. Also, the box office is open Tues day-Saturday 10 am–5pm and Sunday 12–5 pm to obtain tick ets in person.
THE BUZZ AROUND ALBUQUERQUE: YOUR GUIDE TO EVERYTHING HAPPENING THIS MONTH
thursday 1–saturday 24
10 am–5 pm
Pastel Society of New Mexico Show
Also showing is the PSNM Signature Members’ Show. Info: Los Lunas Heritage & Arts Museum, 251 Main St, Los Lunas, NM. Contact: njschrock@gmail.com.
Free. Closed Monday and Tuesday.
friday 2 through sunday 25 |friday and saturday
7:30 pm, sunday at 2 pm
The Women of Lockerbie
In this play by Deborah Brevoort, a mother from New Jersey roams the hills of Lockerbie
Scotland looking for her son’s remains which were lost in the crash of Pan Am 103. A poignant, compassionate, and poetic treatment of grief and healing. Info: The Adobe Theater, adobetheater.org (505) 898-9222. Tickets: $17–20; pay what you will Thursday, September 22.
thursday 7 through saturday 18
Various times
Floriculture, State Fair Flower Show Sponsored by the Albuquerque Garden Center. Youth are particularly encouraged to enter. Entries in Divisions I and II will be accepted from 6:30–9:30 a.m. on the morning of a new show. Late entries will be accepted for display only and will not be judged. See rules on website. Info: New Mexico State Fairgrounds, 300 San Pedro NE, albuquerquegardencenter. org or contact Julie Moss, jmossabq@icloud.net, (505) 681-0701.
sunday–thurs; 10 am–10 pm
friday and saturday
Since 1938, the New Mexico State Fair has been a favorite gathering place for New Mexicans to celebrate local food, competition, music, culture, creativity, and our rich agricultural heritage. Info: 300 San Pedro Drive NE, statefair. exponm.com for all schedules including concerts, rodeos, things to do, tickets, etc. Gate admission $8–$15.
7:30 pm
Martina McBride with PRCA Xtreme Bulls Martina McBride is an American country music singer-songwriter and record producer. She is known for her soprano singing range and her country pop material. Info: Tingley Coliseum, 300 San Pedro NE. Tickets $25–$65 plus fees, includes admission to the Fair. Please see statefair.exponm.com.
sunday 11
9 am – 4 pm
This fall, explore the visual and mystical pleasures of seven secret garden sanctuaries in Placitas. Info: Tickets, in the form of a booklet with garden tour map, may be purchased at Placitas Community Library, Jericho Nursery, Plants of the Southwest, Osuna Nursery, and Alameda Greenhouse, or on the day of the tour. Ticket tables open at 8:30 a.m. on the day of the tour with the gardens open at 9 a.m. for the tour. Food and beverage locations, restroom facilities, information, and ticketing tables will be designated on the map. Please visit placitasgardentour.com.
1–4 pm
Artist Reception, Dana Patterson Roth, “Seeking the Ephemeral.” In a world where everyone has a camera in their pocket, Dana seeks to capture fleeting moments that may or may not actually exist. Realistic and dreamlike photography printed on aluminum and other media. Info: 221-B State Highway 165, Placitas, NM, (505) 361-2710, wildheartsgallery. com, runs through September 25. Hours: Tuesday–Sunday, 10 am–4 pm, closed Monday.
sunday 25
11 am–2 pm
A public car show for auto aficionados. See classic cars from local clubs, private auto collections, and new cars. Bring the family for kids’ activities, games, food trucks and more.
Info: The Roehl Estate, 6633 Guadalupe Trail NW, Los Ranchos, (505) 883-6240.
Tickets available at seehotcars. com, are $20 per person and those under 18 are free.
9 am–5 pm
This top-ranking show features 200 artists and craftsmen, entertainment, artists’ demonstrations, food, and fun. Info: After the balloons go up, bring your friends and family to the huge white tent in front of Sandia Resort & Casino, just across the highway from the Balloon Fiesta. 30 Rainbow Rd NE. Tickets $12 adults, children under 12 free, and available at riograndefestivals.com.
Trust us, these are but a few ABQ events YOU CAN'T MISS.
10 Warning Signs of Alzheimer’s. Alz heimer’s Association, NM Chapter. Free webinar reveals warning signs to look for in yourself or others that may indicate de mentia. Free. Contact Info: nmprograms@ alz.org or (800) 272-3900.
¡Encantada! Fine Art Show Opening Recep tion and Awards Ceremony. Closing Party and Art Market, Friday, September 30, 5-9 p.m. ¡Encantada! is a juried, national exhi bition featuring some of the nation’s finest artists. This annual exhibition, presented by the Rio Grande Art Association, will be at FUSION September 1-October 1. Info: 700708 1st St NW, ABQ. FUSIONnm.org. Free.
First Friday Reception. The Gallery ABQ is an artist-owned fine art gallery featuring contemporary work by local artists. The collection offers a wide variety of media, subjects, and styles. In the salon are George Hayes III and Patrick Carr. Featured Artists: Sandra Baca and Nancy Schrock. Info: Hours 11–4, Tues–Sat., 8210 Menaul Blvd NE, (505) 292-9333. Free.
Mariposa Gallery, Joint Artist Reception. Photographer Jesse Garves and wood sculptor Stan Peterson share a joint show of new works titled “Carving into Creativi ty” in the downstairs space. Upstairs, metal artist Scott Randolph has created new works for a show entitled “Party of One”. Both shows run concurrently through Octo ber 31st. Info: 3500 Central SE, hours Mon day–Saturday 11 am to 6 pm; Sunday 12 to 5 pm. Queries for further information can be sent to Liz Dineen at info@mariposa-gal lery.com or by phoning (505) 268-6828.
My Beloved New Mexico. Artist reception. Amapola’s Featured Artist exhibition is watercolors by Katherine Pacheco Gauntt. Her theme is particularly apt. Katherine has painted while visiting much of the world, including Europe, and taught watercolor technique in China as well as in the U.S. However, her heart is in her home state of NM. The show will run through September. Info: Amapola Gallery, in Old Town at 205 Romero, NW, on the Plaza, open 10 to 5 daily, (505)242-4311, amapolagallery.com.
Gallery with a Cause. First Friday Artscrawl Reception. Food trucks, music, refresh ments and door prizes! Exhibited until No vember 18th. Info: Located inside the New Mexico Cancer Center, benefitting the New Mexico Cancer Center Foundation, 4901 Lang Ave NE. Contact Regina Held Gallery Director, regina@gallerywithacause.org, (505) 803-3345, GalleryWithACause.org.
The Complete Works of William Shake speare [Abridged]. All 37 plays in 97 min utes! Three madcap men in tights weave their wicked way through all of Shake speare’s comedies, histories, and tragedies in one wild ride that will leave you breath less and helpless with laughter. This irrev erent, fast-paced romp through the Bard’s plays by Adam Long, Daniel Singer, and Jess Winfield, was London’s longest-run ning comedy. This production will feature all 3 actors from our 2013 production, Ryan Jason Cook, Daniel Cornish and Caleb Ram sell. Info: Albuquerque Little Theater, 224 San Pasquale Avenue SW, (505) 242-4750, ext 2. albuquerquelittletheatre.org/tickets, $17–$25.
Chatter Late Works. A late-night con cert for the adventurous at Chatter’s new downtown warehouse performance space. With cash bar. Info: Chatter at 912 3rd St NW, chatterabq.org/boxoffice. Tickets: $16 general admission.
Bluehouse. This band plays South Valley Rock and Rhythm & Blues. Join William Johnson (guitar), Phil Petty (bass), Zoom Crespin (drums), and Debo Orlofsky (accordion) for dancing, brews, and lots of fun. Info: Lizard Tail Brewing Industrial, 3351 Columbia Drive NE, (505) 200-9810, lizardtailbrewing.com/industrial.
Chatter Sunday. Music for two pianos by J.S. Bach, Meredith Monk, Guy Klucevsek and more, plus a reading by poet Marissa Prada. Info: Chatter at 912 3rd St NW, chat terabq.org/boxoffice. Tickets: $16 adults, $9 students/under-30, $5 under-13.
Albuquerque Newcomers’ Club Welcome Coffee. Come learn about the club’s varied activities including wine tastings, games, and men’s group. Membership is open to residents of the Albuquerque area for less than five years or those who are experi encing major changes in their lives. The club is not affiliated with the church. Info: Sandia Presbyterian Church, 10704 Paseo del Norte NE, (505) 321-6970, albuquerque newcomersclub.org, or contact abqnew comers@gmail.com.
Living with Alzheimer’s for CaregiversLate Stage. Alzheimer’s Association, NM Chapter webinar addressing questions that arise in various stages of the disease. Free. Contact Info: nmprograms@alz.org or (800) 272-3900.
Tee Up for Tingley Golf Tournament. Con tests include Hole-in-One, Closest to the Pin, Longest Drive and more. Golfers will play 18 holes and will receive range balls, cart, lunch, and prize opportunities. Money raised supports Carrie Tingley kids through hospital services, specialized equipment, travel & lodging for appointments, free adaptive camps, and other services. Info: Los Altos Golf Course, 9717 Copper NE, (505) 298-1897, carrietingleyhospitalfoun dation.org. Foursome: $500/team.
Opera Southwest’s Le Loup-garou. A wolf is terrorizing the villagers and their livestock; or is it a werewolf? And is the werewolf the fiancé of a young, orphaned shepherdess? Superstition, concerns about class, and mistaken identity come together in this celebratory comedy where love ulti mately triumphs. Sung in French with En glish Translations provided to smartphones via LiveNote. Info: Albuquerque Museum of Art and History Amphitheatre (outdoors), 2000 Mountain Road NW. Tickets: $37 general admission, students $15, available online at operasouthwest.org.
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3826 4th St NW Albuquerque, New Mexico 87107 505-344-1631
3826 4th St NW
Albuquerque, New Mexico 87107 505-344-1631
KubotaUSA.com
© Kubota Tractor Corporation, 2020. This material is for descriptive purposes only. Kubota disclaims all representations and warranties, express or implied, or any liability from the use of this material. For complete warranty, safety and product information, consult your local Kubota dealer. For the complete disclaimer, go to KubotaUSA.com/disclaimers and see the posted disclaimer.
© Kubota Tractor Corporation, 2020. This material is for descriptive purposes only. Kubota disclaims all representations and warranties, express or implied, or any liability from the use of this material. For complete warranty, safety and product information, consult your local Kubota dealer. For the complete disclaimer, go to KubotaUSA.com/disclaimers and see the posted disclaimer.
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friday 9 thru sunday 11 friday/saturday | 7:30 pm;sunday 2 pm
O’Keeffe! Georgia O’Keeffe is back from the dead to reclaim her legacy and set the record straight, but there’s a lifetime of complications in the way. As Georgia revisits her past, domineering photographer Alfred Stieglitz swoops in to propel her to greatness . . . or was he holding her back? As their relationship explodes, so does her identity as the press, the world, and Stieg litz all try to lay claim. Info: Rodey Theatre, 203 Cornell Drive NE, (505) 277-4001. Tickets: FlowerandBone.com, $10 students, $17 seniors, $20 general.
A Walk Through Time: An Ethnobotanical Garden at the Center for NM Archaeolo gy. The Xeric Garden Club of Albuquerque presents Pam McBride speaking about this topic. Info: Albuquerque Garden Center, 10120 Lomas Boulevard NE. For further information go to: xericgardenclub.org or facebook.com/Xeric-Garden-Club-of-Albu querque. Free.
Author Anne Hillerman. SouthWest Writers presents (live and via Zoom) Anne Hillerman, author of six novels, discussing “What I Wish I’d Known Before I Wrote My First Novel.” Info: For a Zoom link and physi cal location, contact: info@SWWriters.com.
Editor Susan Katz. SouthWest Writers presents veteran editor Susan Katz offering (via Zoom) “Last Draft Secrets” (and why writers need editors). Info: Contact info@ SWWriters.com. SWW members $20; non-members $30.
Second Saturday Community Coffee House. Kerrville Folk Festival veteran and recording artist Dana Cooper will be pres ent. John David Peters, 2019 New Mexico Music Awards “Best Song” winner, opens the evening. Info: Family-friendly listen ing room at Unity Spiritual Center, 9800 Candelaria NE, Albuquerque. uscabq.org/ events; facebook.com/SSCCoffeeHouse. Free.
Dwight Yoakam with PRCA Xtreme Bulls. Dwight Yoakam is an American singer, songwriter, actor, and film director known for his pioneering style of country music. Info: Tingley Coliseum, 300 San Pedro NE. Tickets $25–$65 plus fees, includes admis sion to the Fair. Go to statefair.exponm. com.
Tour de Acoma. This is a 100, 50, and 25-mile cycling event covering distinct and breathtaking scenery on the Acoma Pueblo Reservation. The all paved course offers both the experienced and recreational cyclist a rare opportunity to ride through competitive and challenging race routes. Info: Pueblo of Acoma benefiting the Haak’u Museum for continuous educational gallery exhibits that showcase the unique history of the Acoma community. See tourdea coma.com to register. Entries $50–$100.
Chatter Sunday. Poulenc’s Violin Sonata and more with violinist Ruxandra Marquardt and pianist Judith Gordon, plus a reading by poet Tanaya Winder. Info: Chatter at 912 3rd St NW, chatterabq.org/boxoffice Tickets: $16 adults, $9 students/under-30, $5 under-13.
3–5 pm
Bluehouse. Come for barbecue and beer and stay for South Valley Rock, and Rhythm & Blues in the new Nexus Blue Bar. Blue house features William Johnson (guitar), Phil Petty (bass), Zoom Crespin (drums), and Debo Orlofsky (accordian). Info: No cover. 1511 Broadway Blvd. SE, (505) 4451545, nexusbrewer.com/nexus-blue-smoke house/.
Navy Week. Albuquerque Navy Week will bring between 50 to 75 sailors from across the nation to volunteer throughout the community and discuss why the Navy mat ters to Albuquerque. With more than 90 percent of all trade traveling by sea, and 95 percent of the world’s international phone and internet traffic carried through fiber optic cables lying on the ocean floor, Navy officials continue to emphasize that the prosperity and security of the United States is directly linked to a strong and ready Navy. Info: Contact Lt. Joel Borrelli-Boudreau at (443) 223-6613 or joel.l.borrelliboudreau. mil@us.navy.mil.
Albuquerque Film + Music Experience. We are excited to gather filmmakers, musi cians, and artists together to share stories throughout an incredible week. In-person and virtual screenings available. Info: All you need to know is at afmxnm2022.eventive. org. Day passes $20+; festival pass $125. Does not include Masterclasses; must be purchased separately.
Managing Money. Alzheimer’s Association, NM Chapter. Free webinar. A family care giver’s guide to finances, how to put plans in place, and how to access resources near you. Info: Contact nmprograms@alz.org or (800) 272-3900. Free.
Prince Diabaté and Friends, layering textures from the Fouta and Pulaar regions of Guinea and Northern Mali along with Fla menco, Reggae and Cuban influences. Info: At FUSION in The Cell Theatre, 700-708 1st Street NW, all-ages. Tickets are $20 in advance, $25 day of show. FUSIONnm.org.
9 am–10 am
Understanding Alzheimer’s and Dementia. Alzheimer’s Association, NM Chapter Free Webinar. Learn the basics of Alzheimer’s and how it affects the body and brain. Free. Info: Contact nmprograms@alz.org or (800) 272-3900.
Burning Bright. See this play written by John Steinbeck and directed by Jacqueline Reid. The play is a beautiful story that cap tures raw human emotion under particularly trying circumstances. Info: Full cast details and show times available at FUSIONnm.org, 700-708 1st Street NW.
5–8 pm
Prince Diabaté and Friends. Albuquerque Summer Scene featuring music, local art ists, and vintage vendors, food trucks, and Tractor Brewing Company. Info: Fusion Arts Complex, 706 1st Street NW. Reservations recommended at ampconcerts.org. Free.
Brothers Osborne w/PRCA Rodeo. Broth ers Osborne is an American country music duo consisting of brothers T.J. Osborne and John Osborne. Info: Tingley Coliseum, 300 San Pedro NE. Tickets $25–$65 plus fees, includes admission to the Fair. Go to statefair.exponm.com.
Mark Chesnutt with PRCA Rodeo. Mark Nelson Chesnutt is an American country music singer and songwriter. Info: Tingley Coliseum, 300 San Pedro NE. Tickets $25–$65 plus fees, includes admission to the Fair. Go to statefair.exponm.com.
The Xeric Garden Club of Albuquerque. Join a tour of Xeric’s Wildlife Habitat Gar den. LuLu Sage will speak about “Sustain able Gardening: How Many Species Will This Plant Support?” Info: Albuquerque Garden Center, 10120 Lomas Boulevard NE. For fur ther information contact xericgardenclub. org or facebook.com/Xeric Garden Club of Albuquerque. Free.
Neighborhood Open Space Community Concerts. Bring a chair or blanket, as well as a picnic dinner and enjoy entertainment with music by Jimmy Climbs, paletas, face painting, bosque traveling exhibit truck, rock climbing wall, hands-on nature activi ties, and incredible views under the light of the setting sun. Info: Tijeras BioZone Open Space, 15600 Central Avenue SE, east of Tramway and before Carnuel. Reservations recommended at ampconcerts.org. Free.
Juanita brings Desert Zydeco Blues to Lizard Tail Brewing Industrial. Beer and takeout eats and Juanita’s own brand of desert swamp rock blues with Juanita is Murocco (guitar), Debo (accordion), Terry Booze (bass) and Zoom (drums). Come and let your hair down. Info: Lizard Tail Brewing Industrial, 3351 Columbia Drive NE, (505) 200-9810, lizardtailbrewing.com/industri al/.
Killer Queen. Killer Queen pays tribute to Queen like no other band. Frontman Patrick Myers bears an uncanny resemblance to Freddie Mercury, and he and the band rep licate the music, look, and moves of Queen with startling accuracy. Info: Popejoy Hall, 203 Cornell Drive NE, popejoypresents.com, (505) 277-4569. Tickets: $75, $65, $49, $25.
Samson Challenge 2022. The event is a unique obstacle course combining endur ance, strongman, CrossFit and adventure race activities all in one. This heart-pumping challenge is every adrenaline junkie’s dream come true. Info: Any fitness level. Jewish Community Center of Greater Albuquerque, 5520 Wyoming Blvd. NE, (505) 332-0565, register at raceroster.com, $25–$145.
Chatter Sunday. Brooklyn-based composer, pianist, and singer-songwriter Gabriel Ka hane performs his original music alongside a string quartet of Chatter musicians. Info: Chatter at 912 3rd St. NW, chatterabq.org/ boxoffice. Tickets: $16 adults, $9 students/ under-30, $5 under-13.
Placitas Art Series. Enhakē, music for strings, clarinet, and piano. Info: Las Placitas Presbyterian Church, Placitas, NM, Tickets: PlacitasArtistsSeries.com, $25 and students K-12 are free with paid ticket. (505) 8678080.
ChamberChops. Calling all Chamber Music lovers: A free concert of chamber music will include a string quartet, a brass quintet, a mixed group, and a flute, oboe and piano trio. Info: Location TBA, please check our website, chamberchops.org.
Juanita. This band will rock Molly’s Bar in the canyon, featuring Murocco (guitar), Terry Booze (bass), Debo (accordion), and Zoom (drums), playing Desert Swamp Rock. Info: No cover, 21+, (505) 281-9911, 546 NM333, Tijeras, NM, mollys-music.com.
Overview of the Dementia World. Alz heimer’s Association, NM Chapter. Free, In-Person presentation for families facing dementia. Alzheimer’s Association ABQ office, 6731 Academy Rd. NE, Albuquerque NM 87109. Contact: nmprograms@alz.org or (800) 272-3900.
Ten Warning Signs of Alzheimer’s. Alz heimer’s Association, NM Chapter. Free webinar reveals warning signs to look for in yourself or others that may indicate demen tia. Free. Contact: nmprograms@alz.org or (800) 272-3900.
Effective Communication Strategies. Alzheimer’s Association, NM Chapter. Free webinar teaches how to decode changes in behavior to better connect and communi cate with individuals living with dementia. Info: nmprograms@alz.org or (800) 2723900.
NM Dance Fiesta. Fun event for all ages! Dance competitions and dance workshops in Swing, Country, Latin and Ballroom with social dances nightly, plus an exciting Saturday evening dinner show and dance with World Champions, ending on Sunday afternoon with a FREE Farewell Dance at 4pm. Info: Crown Plaza Hotel, 1901 Univer sity NE. Contact glkello@nmia.com or (505) 299-3737. Fees $10 to $160.
Lobo Cancer Challenge. When you support this fundraising event, you help all New Mexicans who are facing cancer. The Challenge helps to deliver the best cancer care in the world. Info: University Football Stadium. lobocancerchallenge.org. Go to “schedule/details” for times. Packet pickup Friday from 3–7 pm. Fundraising minimum is $100.
Neighborhood Nature Festival. Come celebrate nature right in your neighborhood with this free pop-up event. Live music by Dos Gatos, bilingual nature storytelling and puppet show, nature-themed carnivale performers, bosque ecosystem traveling exhibit truck, hands-on science activities, nature-based games, and much more. Info: Alamosa Park, 6299 Eucariz Avenue SW. Reservations recommended at ampcon certs.org. All ages; free.
Juanita. Take a drive north and enjoy Des ert Swamp Rock al fresco under the pines in the town of Cochiti Lake. This annual Art Fair (fine art, photography, crafts, jewelry, and more) will have delicious fry bread, tacos, Frito pies, cold drinks, ice cream, and other treats available for purchase. Listen to the Desert Zydeco Blues of Juanita. Info: Cochiti Lake Town Hall, 6515 Hoochaneetsa Blvd., Cochiti Lake, NM. All ages; free.
saturday 24 and sunday 25 10 am–4 pm
New Mexico Prickly Pear Festival. Back for their 4th year and celebrating this favorite desert fruit, the festival offers great food, drinks, demonstrations, music, and art with lots of activities and vendors. Info: Guti érrez-Hubbell House Alliance, 6029 Isleta Blvd. SW, nmpricklypearfest.com for lots of information. Tickets are $6 for students and children and $10 general admission. Day 2 registration is free, but please register to attend.
saturday 24 and sunday 25 10 am–4 pm
Corrales Harvest Festival at Casa San Ysidro. This will be a weekend full of festiv ities that rejoices in the spirit of fall harvest. Harvest Festival is the village’s largest celebration; events can be found scattered throughout town, typically by hitching a ride on a tractor. Casa San Ysidro will host a variety of activities including music and her itage craft demonstrations from traditional artists all across New Mexico. Visitors can also see Casa’s collection of rare artifacts in an historic adobe home and multi-acre set ting. Info: 973 Old Church Road, Corrales. Cabq.gov/artsculture/Albuquerque-mu seum/events/harvest-festival or contact agardner@cabq.gov, (505) 898-3915.
saturday 24 6–11 pm
Concours du Suleil Farewell Black Tie Gala. In celebration of the past 14 years with the incredible Concours Family, let’s share in endless laughter, love of fabulous cars, meaningful community impact, and unforgettable memories one last time. This year’s proceeds will support Paws and Stripes and Veterans Integration Center. Info: The Roehl Estate, 6633 Guadalupe Trail NW, Los Ranchos, (505) 883-6240. Tickets available at seehotcars.com, $350.
10:30am
Chatter Sunday. Arvo Pärt’s Tabula Rasa performed by violinists David Felberg and Elizabeth Young, with string orchestra. Info: Chatter at 912 3rd St NW, chatterabq.org/ boxoffice. Tickets: $16 adults, $9 students/ under-30, $5 under-13.
3–5 pm
Bluehouse. Come for barbecue and beer and stay for South Valley Rock as well as Rhythm and Blues in the new Nexus Blue Bar. Bluehouse features William Johnson (guitar), Phil Petty (bass), Zoom Crespin (drums), and Debo Orlofsky (accordian). Info: No cover. 1511 Broadway Blvd. SE, (505) 445-1545, nexusbrewer.com/nex us-blue-smokehouse/.
Dementia Conversations. Alzheimer’s As sociation, NM Chapter. Free webinar. Learn more about how to approach important topics with a loved one with dementia. Contact: nmprograms@alz.org or (800) 272-3900. Free.
PR by the Book. SouthWest Writers presents (via Zoom) PR veteran B. Marika Flatt discussing “PR by the Book.” Info: For link, contact info@SWWriters.com. Free to members (non-members 3 free meetings).
Cimafunk, presented by AMP Concerts, is by far the most exciting new face in the Latin music space. Singer, composer and producer, the young Cuban sensation offers a bold mix of funk with Cuban music and African rhythms. Info: FUSION, 700-708 1st Street NW, all ages. Tickets cost $22 in advance, $27 day of show.
¡Encantada! Closing Party and Art Market. Don’t miss this juried, national exhibition featuring some of the nation’s finest artists. This annual exhibition, presented by the Rio Grande Art Association, will be at FUSION September 1-October 1. 700-708 1st St NW, ABQ. FUSIONnm.org. Free.
various days
various times
Albuquerque Visitor’s Guide. Info: Check out visitabq.org for many great ideas for exploring our city. An official printed Albuquerque Visitor’s Guide can also be obtained.
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.
Mariposa Gallery. Photographer Jesse Garves and wood sculptor Stan Peterson 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 information can be sent to Liz Dineen at info@mariposa-gallery.com or by phoning (505) 268-6828.
Al-Anon Family Groups and Alateen. This is an anonymous fellowship of relatives and friends of problem drinkers. Meetings are held on various days and times throughout Albuquerque and New Mexico. We come together to share our experience, strength and hope to recover from the effects of another person’s drinking. Info: Al-Anon Information Service, aisnm.org, (505) 2622177.
Lovelace Silver Elite. Informative videos are offered that address health issues such as osteoarthritis, sleep apnea, cardio vascular issues, Parkinson’s disease, and treatment options for male lower UTI’s and BPH, as well as radiology imaging as we age. Presented by Lovelace doctors that are experts in the subject fields. Lovelace Silver Elite also offers free seminars and VIP benefits. Info: lovelacesilverelite.com, (505) 727-5502.
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.
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.
Donate Blood. Because someone needs it every day. Info: (505) 843-6227, united bloodservices.org.
Epilepsy Support and Education Services. For meeting time and place, call (505) 2439119 or visit epilepsysupportnm.org.
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. Tickets: $6 adults; $5 seniors, military, students, teachers; $4 children.
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 register in advance. Shifts are available in two-hour increments, Mondays–Saturdays. Info: 5840 Office Blvd. NE, givetime@rrfb. org, (505) 349-5358.
Ronald McDonald House Charities of New Mexico. We provide a “home-away-fromhome” for families whose children are in medical treatment. Operating the 30-guest room Yale House, 20-guest room Highlands House, and the Ronald McDonald Family Rooms at UNM and Presbyterian Hospitals, volunteers make a vital difference in the lives of the people they serve. Info: Volun teer Coordinator, volunteer@rmhc-nm.org, rmhc-nm.org, (505) 842-8960.
The Indian Pueblo Cultural Center. Cele brating our 40th anniversary with “We Are of This Place: The Pueblo Story” Art Exhibit, a permanent museum exhibit that rep resents all 19 Pueblos and builds upon the IPCC’s 40-year history of telling the story of Pueblo people in their own voices. Hear stories in Pueblo languages from artists and elders, interact with art and artifacts, learn about the Pueblo people’s history of resil ience, and experience traditions that have been passed down for generations. Info: IPCC, 2401 12th Street NW, indianpueblo. org, (505) 843-7270. Free with museum admission.
Free Fishing. From sun-up to sun-down, practice your basic fly-tying methods, flyrod casting techniques, fishing etiquette, effective catch-and-release practices, and enhancement of advanced skills. Bring your own equipment and refreshments as the store and cafes are currently closed. Great place for a picnic with trails. Info: Tingley Beach, 1800 Tingley Drive SW, call 311 or (505) 768-2000.
Adopt a Pet. Find your best pet ever. Adopt a dog, cat, puppy, or kitten from Animal Humane New Mexico. Adoptions include spay/neuter, vaccinations, and a microchip. Info: 615 Virginia Street SE, (505) 255-5523 and 10141 Coors Blvd. NW, (505) 323-7387, animalhumanenm.org.
NAMI NM and NAMI Albuquerque (Nation al 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 prev alent. Info: naminewmexico.org, nami albuquerque.org, information line (505) 260-0154. Free.
Watermelon Mountain Ranch Animal Center. New Mexico’s largest no-kill animal shelter seeks loving homes for rescued dogs and cats. Adoptions are at select PetSmart locations and Watermelon Moun tain Ranch. Donations, fosters, and volun teers are always welcome. Info: wmranch. org, (505) 771-0140, wmranchnm@aol.com.
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 wondrous works are always priced right. Info: Amapola Gallery in Old Town on the Plaza at 205 Romero, NW. Open 10 to 5 daily, 505-242-4311, amapolagallery.com.
Albuquerque Dolls. We have ongoing social events for women, including dinners, danc ing, movies, volunteering, crafts, and trips, and we are having a blast. We encourage women to join to support each other and learn more about New Mexico. meetup. com/Albuquerque-Dolls/.
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, urbanadventurequest.com, $49 per team, $10 off coupon at visitalbuquerque.org.
Tango Club of Albuquerque. Please visit info@abqtango.org for details about various classes, workshops, and opportunities for social dancing.
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.
Chatter Sunday offers weekly Sunday morning concerts which also include readings and refreshments. A calendar can be found at chatterabq.org. Info: Perfor mances are held at 912 3rd Street NW (new location), Albuquerque. Doors open at 9:30; for best seats, come early and enjoy the coffee and camaraderie. Advance tickets: $16 adults, $9 under-30 & students, and $5 children, at chatterabq.org/boxoffice and if still available, at the door: $20 adults, $9 students, $5 children.
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.
UNM and Cancer Support Now. Survivors Writing Together, a journaling support group for survivors, men and women, all cancer diagnoses. 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.
every second monday 6:30–8 pm
Outcomes. Grandparents Raising Grand children. Come for discussion and support groups. Info: Heights Cumberland Presbyte rian Church, 8600 Academy Rd. NE, (505) 243-2551 to reserve a space. Free childcare and admission.
first and third mondays 4:30–5:30 pm
UNM and Cancer Support Now. Survivors and/or caregivers, all diagnoses, men, and women. Info: Our Helpline is available 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 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 extraordinary German-style castle is the museum setting featuring rare turquoise specimens, lapidary demos, history and geology, a mine tunnel replica, hands-on activities for kids, and silversmithing. Info: The Turquoise Museum, 400 2nd St. SW, turquoisemuseum.com, (505) 433-3684. Tickets: $20 adults, $15 children.
every third monday 6–7:30 pm
Outcomes. Grandparents Raising Grand children. Attend discussion and support groups. Info: West Mesa Community Center, 5500 Glenrio NW, (505) 243-2551 to re serve a space. Free childcare and admission.
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 support and information. Facilitated by Erin Tarica, LMSW. Info: Jewish Community Center, 5520 Wyoming Blvd. NE. Pre-regis tration required, (505) 348-4451, free.
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.
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.
Spanish Language Alzheimer’s Support Group. This meeting is for Spanish-speak ing individuals caring for a family member with dementia. Info: Alamosa Community Center, 6900 Gonzales Rd. SW, Suite C, (505) 363-8499 or (800) 272-3900.
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 currently. Please call our helpline for an invitation to join a web support group or to connect with someone for one-to-one support.
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 medical and non-medical resources, information, and support during cancer diagnosis and treatment. 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.
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.
National Hispanic Cultural Center Ex hibits. See our website for the current listing of exhibitions. Info: National Hispanic Cultural Center, 1701 Fourth St. SW, (505) 246-2261, nhccnm.org.
Historic Old Town Tours. Explore historic Old Town on foot with our informative docents who will provide insight into the people and places that shaped our early community. Info: Albuquerque Museum, 2000 Mountain Rd. NW, cabq.gov, 2437255. Tour included with paid museum admission, $4-$6, Sundays free.
Cancer Support Now. Santa Fe Women’s Group, Surviving Sisters. All cancers, all diagnoses, 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 invitation to join a web support group or to connect with someone for one-to-one support.
Free First Wednesday. Start your month off right with free admission to the Albu querque Museum and Sculpture Garden tour. $5 additional special exhibit surcharge may apply. Info: Albuquerque Museum, 2000 Mountain Rd. NE, cabq.gov/artscul ture, (505) 243-7255.
Albuquerque Open Tango. Argentine Tango introduction class and dance. No partner needed. Info: Juno Brewery, 1501 First Street NW, abqopentango.wixsite.com. Free.
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) 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 support.
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 Mexico. Learn to balance like Seismosau rus, hunt like Coelophysis, and stomp like Tyrannosaurus. Info: New Mexico Museum of Natural History and Science, 1801 Moun tain Rd. NW, nmnaturalhistory.org, (505) 841-2848.
wednesdays–sundays
11 am–5 pm, ages 8+
wednesdays–thursdays
5–8 pm, all ages
Cat Adoptions. Come enjoy drinks, snacks, and spend time with adorable adoptable cats at Catopia Cat Cafe. Your visit will support their foster home and keep them company until they find their permanent homes, maybe with you. Info: catopiacatca fe.com, Paseo Village, 8001 Wyoming NE, Suite C-5, (505) 508-4278.
Road Runner Business Networking Group. If you’d like to generate more business referrals, meet with us. Info: Jimmy’s Café, 7007 Jefferson NE. Contact Terry at (505) 377-6074, triddle@rmmsonline.com or roadrunnersabq.com.
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 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.
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 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 support.
6–8 pm
Cancer Support Now. Women’s North Valley 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 support.
second and fourth thursdays | 3:30–5 pm
Cancer Support Now. Pancreatic cancer support group for patients and survivors, all stages of diagnosis, men, and women. Info: 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 support.
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 experienced the loss of a loved one or any other significant loss. Info: Jewish Care Program, (505) 821-3214, free.
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 uncov er 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.
Tamarind Institute. See the workshop facility, learn about fine art lithography, the current programs, and the history of Tamarind (a division within the College of Fine Arts at UNM), a collaborative process video, and a printing demonstration. The public is welcome, no reservation required; reservation for other times: tamarind.unm. edu. Info: Tamarind Institute, 2500 Central Ave. SE, (505) 277-3901. Free.
Dance Party. Learn a new dance and meet new people each week at ABQ’s newest studio, with three beautiful ballrooms and state-of-the-art floating dance floors. Enjoy refreshments and an introductory dance class from 7–8 pm. Info: Holiday Dance Stu dio, 5200 Eubank Blvd. NE. Call to confirm schedule, (505) 508-4020, holidaydance studio.com, $30.
Free Admission Day. Anderson-Abruzzo Albuquerque International Balloon Museum. Check out this award-winning, world-class facility highlighting the art, culture, history, science and sport of hot air ballooning and other lighter-than-aircraft. Info: 9201 Bal loon Museum Drive NE (north of Alameda), (505) 768-6020, cabq.gov/balloon.
Cactus and Succulent Society of New Mexico. Discuss cacti and succulents; enjoy a program presented on a subject rele vant to these plants. The program usually includes a slideshow. Not necessary to be a member to attend. Info: Albuquerque Gar den Center, 10120 Lomas Blvd. NE, (505) 296-6020 new-mexico.cactus-society.org.
Tablao Flamenco Albuquerque. The passion and energy of flamenco comes alive as you experience flamenco in its most intimate, powerful setting in the heart of historic Old Town Albuquerque. Featuring a world-class line-up of artists, the Tablao Flamenco presents a dynamic schedule of performances. Info: Friday and Saturday dinner shows feature electrifying perfor mances accompanied by an exclusive fourcourse 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 tablaoflamenco.org.
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.
Los Ranchos Growers’ Market. The 30th Season, through October. Fresh local produce and products, plants, music, and more. Handicapped accessible, family and pet friendly. Info: Facebook, Los Ranchos Growers’ Market, 6718 Rio Grande Blvd NW. For questions call (505) 610-9591.
Downtown Albuquerque History Walk ing Tours. Presented by the Albuquerque Historical Society. Learn how the AT&SF Railway 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. albquqhistsoc.org. For special tour time for a group, call (505) 289-0586.
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.
Rio Rancho Youth Chorus. This is for ages 12-18. No experience required. No auditions. All are welcome. RRYC is Rio Rancho’s only community youth chorus. We study all styles. Info: Avix Art, 4311 Sara Rd SE, Rio Rancho. Member dues $100 for each season (payment plans and scholarships available on request), rr-cc.org/want-to-join.
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).
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 eve ning listening to music and enjoying friends, old and new. Info: Unity Spiritual Center, relocated from the East Mountains to 9800 Candelaria NE, (505) 292-1998, uscabq. org/coffeehouse for information about the month’s performers.
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 several military events throughout the year. Info: 2919 2nd St. NW, rgvnmbsm.org. Contact Ruby at rubyjeangarcia@gmail.com or (505) 203-8250 or Denise at (505) 8836240. 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.
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.
Welcome to our 18th annual poll of local dentists, in which we ask them to name the peer they would recommend in each of 11 dental specialties. Here are the winners, along with the names of each dentist who received at least one vote. Enjoy!
— PHOTOS BY DON JAMES —
A. Abeyta,
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? It’s best to use an electric toothbrush and change out the toothbrush heads every time you have your teeth cleaned.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 10! Even when you brush your teeth well, 40% of bacteria still remains on the teeth. Its important to get in between the teeth with either floss, floss piks, or Waterpiks.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTICING? My Laser! If you ask my team, they will tell you my laser is my baby. There are so many capabilities with it. Laser cavity remov al is a non-invasive way to remove a cavity without local anesthesia (no shots). We also can use it to treat gum disease, snoring, TMJ therapy, whitening, and wrinkle reduction.
DO YOU WATER-FLOSS? Yes, in the shower!
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? Certain mouthwashes can be beneficial depending on the person and their current condition of their mouth.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? They can work but can be difficult to manage and to attain the level of whitening that is wanted.
Simply put, it takes weeks to months to get brighter. We do laser whitening that can get you 3-5 shades brighter within an hour.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Take an active role in their oral health. I find that when people avoid the dentist, it’s usually because of the fear of the unknown or pain. We focus on the time to educate our patients so that they can make the best decision for themselves. When they feel empowered, they feel better about their oral health and their smile.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? A quarter. Kids will tell me these days that they get $20!
WHAT’S THE BEST PART OF YOUR JOB? Getting that patient that is so fearful of any dentistry to embrace their oral health and get to the point where they like coming to our office and do not mind having dentistry done.
4830 Juan Tabo Blvd NE, Ste. K (505) 293-7611 bestalbuquerquedentists.com
Byron Wall, Carissa Greinel Blum, Charles Schlesinger, Craig Steichen, Dan DeFazio, Erin Stockton, Felicia Berhman, Jacob Rogers, Jajung Yoon, Jake Greaves, James Anderson, James Zamora, Jennifer K Lamont, Jesse Varoz, Jonathan Kelley, Jonathan Pauwels, Joseph Jackson, Kyle Lantz, Louis Bush, Marifer MartinezLujan, Megan McMenemy, Melissa Ravago, Michael Haight, Nikita Goyal, Reuben Jamharian, Romeo Barzegari, Ryan Sill, Sarah Kassam, Seth Stockton, Shane Krohnfeldt, Stewart Anderson, Tim Ngo, Wesley Hanchett, Zachary Adkins
Others Receiving Votes in this Category:
Dr. Abeyta’s Team
The
Surgery Center of Albuquerque
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? Every 3 months.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 10! I used to work for a dentist who told his patients that you only have to floss the teeth you want to keep.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRAC TICING? The most amazing invention of my career is without a doubt the ability to plan surgeries digitally and make custom plates, and even complete prosthetic jaw joints, us ing computers and 3D imaging. This allows us to fix broken jaws, or rebuild the facial bones faster and more accurately than ever before!
DO YOU WATER-FLOSS? I don’t, but I’m old-school that way.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? Fresh breath is something that I always appreciate, so mouthwash is a yes for me! It’s just important to remember that it doesn’t replace brushing and flossing.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? The at-home strips are my go-to for my own teeth, but it takes consistency. It’s hard to beat the speed and convenience of some of the office treatments.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? We all spend time looking at ourselves in the mirror and we are our own harshest critics! Knowing that each of us have flaws (dental and otherwise) will help us celebrate our unique smiles! In terms of per fecting a smile - my advice is for patients to be open with their dentist about what both ers them so they can start working towards a beautiful smile together! Sharing those vulnerabilities can be tough sometimes.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? Usually is was a nickel or a dime. I remember one time my dad was in the hospital after a surgery and I got $1! I was rich!
WHAT’S THE BEST PART OF YOUR JOB? I really like getting to talk with so many people! Everyone has a story and I’m always amazed by my patients. Each of us face trials, heartache, triumph and joy and those stories are all part of the human experience.
Chris Buttner, Christopher Larmour, Drew Steel, Eric Tuggle, Jeffrey Hagen, Jerry Jones, Joyce Jeffries, Lionel Candelaria, Mark McConnell, Michael Armijo, Wa Pong Ng, Robert Brandes, Robert Urquhart, Stephen Christiansen, Travis Rudd
Dr. Collette’s Team
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? Every 3-4 months.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 10! Gum disease is a leading cause of tooth loss in adults and can progress rapidly. Flossing, along with proper brushing, is the first line defense in removal of the harmful bacteria that cause gum disease.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTICING? 3-dimensional imaging with CBCT. It has been around for some time, but our office just recently added it to our practice. It can be a critical aid in root canals and surgical procedures.
DO YOU WATER-FLOSS? No, but it can be a helpful addition to brushing and flossing, especially in patients with limitations with manual dexterity.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? Over-the-counter mouth wash is a great addition to regular brushing and flossing. For certain gum conditions, prescription mouthwashes can become an integral part of disease prevention.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? At home whitening strips are a great starting point if you are looking to whiten your teeth. How ever, it is always helpful to consult with your
dentist, especially if you are not getting the results you want. Sometimes there are stains and discoloration that will need professional treatment to achieve the desired result.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Take an active role in maintenance and prevention of disease. This involves not only how you clean your teeth, but also diet and oral habits. Your dentist only sees you when you come into the office, but you get to take your smile with you everyday.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? A Susan B. Anthony dollar coin.
WHAT’S THE BEST PART OF YOUR JOB? Our clinic does a lot of urgent care, and being able to provide direct treatments that alle viate debilitating pain and cure infection are the best part of my job.
145 Don Pasqual NW, Los Lunas (505) 224-8740 fcch.com
Others
Dr. Pauwels’ Team Alicia Grady, Clark Wenger, David Manzanares, Jeff Harbaugh, Jennifer Bodziak, Melissa Jackson, Nikita Goyal, Liang-Tso Tung, Ray Lyons, Seth Stockton, Shirlena Waters
HOW OFTEN SHOULD WE BE SWITCH ING TO A NEW TOOTHBRUSH? Every 4 to 6 months, or once the bristles of the brush start to deflect or flare.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 10! People don’t realize that floss can actually clean 80% of your teeth surfaces. You should floss at least once a day. I recommend braided floss for the best plaque removal.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTICING? The best and most beneficial technolo gy that has helped me in my practice is a cone beam CT radiograph machine. These 3-D X-rays help me diagnose and plan treatment more accurately than traditional digital radio graphs and help to achieve better outcomes in therapy.
DO YOU WATER-FLOSS? Yes, my routine is Waterpik, brush, floss and then rinse with Closys (chlorine dioxide).
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? It kills 40% more plaque than brushing alone. You should use your mouthwash 2x a day.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? I don’t focus on teeth whitening in my practice, but I believe the most effective way to whiten your
teeth is to have custom trays made by your general dentist and use professional grade whitening.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Figure out what you don’t like and fix it. Tell your dentist your concerns and work with them to make a comprehensive treat ment plan that will get your mouth where you want it to be. Be prepared to work with other dental specialists as well. Getting your de sired smile may require multiple disciplines.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? A 50 cent piece… clearly inflation is real because she gives my children more than that!
WHAT’S THE BEST PART OF YOUR JOB? The ability to help people keep their teeth through various therapy options. If a patient is not able to keep their teeth, I enjoy helping them choose the best treatment options for replacing them.
Dr. Pino’s Team
Benjamin Tingey, Henry Espinosa, Kevin Harrison, Michael Sparks, Peter Hayes, Petra Mayer, Robert Brandes
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? The American Dental Association recommends switching toothbrushes every 3-4 months or sooner if the bristles are getting frayed.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? We often joke that you only need to floss the ones you want to keep, but jokes aside, 10! Teeth and gums are healthiest when clean. Plaque left on enam el and below the gumline can lead to bad breath, cavities, dental work, inflammation, gum disease, and tooth loss.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTIC ING? I tend to love my digital scanners.
DO YOU WATER-FLOSS? Yes, water flossers can be a great hygiene tool for many people.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? There are many differ ent varieties of mouth wash from over the counter to prescription that are used to treat a wide range of conditions. We recommend them regularly depending on the scenario we are treating. Daily mouthwash can be useful for decreasing bacteria, strengthening enam el, and preventing bad breath.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? When kept fresh and at proper temperature, they can provide wonderful results.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Get cleanings and exams regularly, fix any serious issues, and keep healthy.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? I used to get a quarter!
WHAT’S THE BEST PART OF YOUR JOB? Taking a person out of pain, seeing someone flash their brand new smile with confidence, or restoring their ability to eat comfortably. I feel incredibly lucky that I get to work togeth er with an awesome team of my staff and my dental colleagues to take care of the wonder ful patients in this community.
7007 Wyoming Blvd NE, Ste. A4 (505) 821-1433
Others Receiving
this
Dr. Reed’s Team Alicia Abeyta, Bethany Hann, Billie Adams, Brenton Mason, Byron Wall, Carissa Greinel Blum, Chelsea Gonzales, Colin Forde, Craig Steichen, David Giaquinto, Duane Beers, Erin Stockton, Galen Detrik, Gia Nguyen, Greg LoPour, Gretchen Kelley, James Slaman, Johanna Romo, John Salazar, Jonathan Kelley, Kyle Henry, Laura Pauwels, Marifer MartinezLujan, Matthew Martinez, Michael Haight, Monica Boehmer, Nectarios Pavlakos, Nikita Goyal, Ryan Sill, Sarah Kassam, Thomas Lantz, Tom Helfin, Wesley Hanchett, Zachary Currie
Johanna P. Romo, D.D.S.
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? Every 3-6 months.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 10! Flossing helps maintain the foundational support for teeth by disturbing the bacteria that can attach to root and enamel surfaces. With proper tech nique it helps prevent inflammation of the soft tissue and thus maintains healthy bone and prevention of tooth decay.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTICING? CBCT (cone-beam computed tomography) supports nearly every aspect of dentistry and enhances the abilities of most dental specialties.
DO YOU WATER-FLOSS? Not personally.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? It does not replace brushing and flossing.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? They are appropriate for some patients with very mild needs and expectations.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Proper home care and disease prevention.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? Pocket change! I was a farm kid.
WHAT’S THE BEST PART OF YOUR JOB? There are many aspects of my job that I love. It begins with the relationships I’ve devel oped with my patients over the years. I am not only their provider of dental treatment, I am also their advocate in many areas. Most of my patients have presented with technical challenges, and I love working with them to solve these problems. Developing a staff that works in a caring and professional manner and as a team has brought many rewards.
5925
NE,
Others
Carissa Greinel Blum, Charles Tatlock, Daniel DeFazio, Darren Norby, Paul Balderamos, Stephen Wagner
Dr. Romo’s Team
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? Every 3-6 months.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 10! You don’t have to floss all of your teeth, only the ones you want to keep.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTIC ING? 3D digital radiography.
DO YOU WATER-FLOSS? Yes.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? I prefer non-alcohol based mouthwash.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? They can work well if you are committed to using them
on a regular basis. In-office whitening is much faster and usually yields better results.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Brush and floss regularly. Get fre quent dental cleanings and check-ups.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? $1 to $2.
WHAT’S THE BEST PART OF YOUR JOB? Helping patients save their teeth!
10151 Montgomery Blvd NE, Ste. 2B (505) 830-3636 nmendo.com
Others Receiving Votes in this Category:
Dr. Savage’s Team Carissa Greinel Blum, David Hadley, David Sudimack, Jeff Clark, John Gilbreth, Karen Lovato, Marc Pacheco, Marcus Miner, Randy Barone, Robert Hochberg, Seth Stockton, Shane Clark, Stephen Jenkins
HOW OFTEN SHOULD WE BE SWITCH ING TO A NEW TOOTHBRUSH? Every 3-4 months or when the bristles are no longer straight.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 10! It is the only way to adequately remove plaque from between your teeth. “Only floss the teeth you want to keep.”
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTIC ING? Digital X-rays, cone beam CT scanners and digital impression scanners. Sorry, I could not narrow down to only one item.
DO YOU WATER-FLOSS? Personally I do not, but it is a great adjunct to your regular dental care.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? Antibacterial mouthwashes are wonderful, but they are not a replace ment for brushing and flossing.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? They are a wonderful, low cost option to whiten. But,
they will never work as well as dentist-sup plied products. Also, one must be sure that there is no pathology present before whitening– see your dentist!
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? That is a tough question– the best thing to do is make an appointment with your dentist and discuss your concerns so he or she can let you know how they can help you.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? 25 cents per tooth.
WHAT’S THE BEST PART OF YOUR JOB? Making a difference in the lives of my patients by helping them regain control of their dental health. Very satisfying!!
918 Pinehurst Rd SE, Ste. 103, Rio Rancho (505) 896-3600 CD4U-RR.com
Others Receiving
this
Billie Adams, Brenton Mason, Carissa Greinel Blum, Chris Buttner, Eric Tuggle, Jacob Greaves, Jeff Hagen, Jonathan Kelley, Lindsay Essenmacher, Marifer Martinez-Lujan, Mark McConnell, Michael Sparks, Robert Urquhart, Ryan Sill, Seth Stockton, Tim Gutierrez, Travis Rudd
Dr. Schlesinger’s Team
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? Switching of toothbrushes should occur at least every 3 months, but may be more frequent.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? Flossing is a 10. The old saying goes, “Floss the teeth you want to keep!” Some of the benefits of flossing in clude removing plaque from below the gum line, which can cause erosion of tooth enamel if not removed. Flossing also reduces the risk of cavities and helps prevent gingivitis.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTIC ING? The best tool/invention is the T-scan. The T-scan is a computerized bite sensor that measures a patient’s occlusion. This tool aids in the comprehensive oral exam and has been used on every patient for over 25 years.
DO YOU WATER-FLOSS? I have one, but I prefer toothpicks.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? Mouthwashes are preferred by many patients to reduce oral bacteria and freshen breath. In some cases, I tend to
recommend good ole warm salt water, which is highly effective for bleeding gums.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? Most patients want white teeth. Over-the-counter whit ening strips work for some, but my practice offers multiple ways to lighten and brighten teeth.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Use their smile with confidence!
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? A quarter.
WHAT’S THE BEST PART OF YOUR JOB? The relationships that I get to make and build on daily and of course the constant innova tion.
8401 Osuna Rd. NE (505) 294- 8869 digitaldentistrynm.com
Others Receiving Votes in this Category:
Dr. Supple’s Team
Alicia Abeyta, Billie Adams, Byron Wall, Drew McDonald, Eric Coontz, Jeffrey Supple, Jeffrey Luffey, Joe Fischer Hahm, Kyle Henry, Sarah Usher
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? Toothbrushes get a lot of wear and tear with braces on. I recommend switching toothbrushes every month so that you can keep the bristles fresh and clean.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 12…Seriously though, flossing helps clean the parts of your teeth that toothbrushes cannot get to. They also keep your gums healthy by removing the nasty plaque and bacteria that can get under your gum tissues and cause inflammation. Most importantly, inflammation within the mouth is tied to our systemic health and keeping our mouth clean can have a positive impact on our overall health and well-being. Flossing is extremely important!
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTIC ING? The ability to use CBCT (3D-X-rays) and MRI technology has totally changed the game in dentistry. With 3D X-rays and MRI combined, we are able to diagnose our patient’s airway, TMJ, tooth, and bone issues in ways we never could before.
DO YOU WATER-FLOSS? No.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? Mouthwash is great, but its not a substitute for brushing and flossing.
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? Inflation is impacting more than just gas pric
es. When I was a kid, I remember the tooth fairy bringing me a quarter for each tooth. Now I hear from some of my patients that the going rate is around $5 per tooth. I always en courage the kiddos to buy their parents lunch with their tooth fairy windfall profits.
WHAT’S THE BEST PART OF YOUR JOB? The best part of my job is figuring out the “puzzle” for each patient’s treatment. I feel our most important job as dentists is to get to the root cause of our patient’s issues. In orthodontics, every patient who comes in the door has an underlying reason why their teeth, bite, or facial growth and development are not on track. The usual culprits that cause orthodontic issues are far away from teeth; TMJ issues, how a patient breathes, and their tongue/muscle functions can all cause jaws and bites to go awry. The use of advanced imaging and diagnostics help us to identify these issues for each patient gives us the ability to design treatment to address the underlying cause as well as give patients a great smile. When we focus on more than just the straightness of our patients’ teeth, we can accomplish so much more for their overall well-being.
Dr. McDonald’s Team
Dana Casaus, Darren Haltom, David Harnick, Erin Stockton, Jason Klingler, Kaitlyn Darcy, Kari Harnick Graeber, Keith Coombs, Kimsey Anderson, Lilly Padilla, Lisa King, Raja Shah, Raymond Gilbert, Ross Mohr, Russ Trapnell
HOW OFTEN SHOULD WE BE SWITCHING TO A NEW TOOTHBRUSH? At least every 6 months. Once the bristles become frayed the effectiveness goes down significantly, so replacement needs to be considered then.
ON A SCALE OF 1-10, HOW IMPORTANT IS FLOSSING AND WHY? 11! I would say over 75-80% of the fillings I do are in between the teeth in the flossing areas.
WHAT’S BEEN YOUR BEST NEW TOOL/ INVENTION SINCE YOU BEGAN PRACTIC ING? Light Sabers – I mean laser for Dentist ry. We have been able to use them for fillings and soft tissue procedures such as infant lip and tongue tie release to improve quality of breastfeeding.
DO YOU WATER-FLOSS? I do not. Water floss is good but it doesn’t replace good ole string floss – Glide is my favorite.
WHAT ARE YOUR THOUGHTS ON USING MOUTHWASH? There are so many out there. I am an advocate for fluoride mouth rinses for younger and teenage patients. Mouthwashes as a breath freshener can contain strong ingredients that may prove harmful to younger patients especially if used on a daily basis.
WHAT ARE YOUR THOUGHTS ON ATHOME WHITENING STRIPS? They are an inexpensive option that can produce good
results. However, I usually have my patients wait until after braces and also wait until their teenage years.
WHAT’S THE BEST THING A PATIENT CAN DO TO FEEL BETTER ABOUT THEIR SMILE? Simple – brush and floss! When our mouth feels clean on the inside it’s so much easier to share our smile on the outside!
HOW MUCH DID YOU GET FROM THE TOOTH FAIRY WHEN YOU WERE A KID? 25 cents! I had a small pillow the size of an index card with a pouch to put my tooth in. I loved getting those quarters!
WHAT’S THE BEST PART OF YOUR JOB? There are two answers to that – I love meeting families and being able to help their children and I am blessed to be able to do it with a great staff. Many have been with me for over 10 years! Our practice feels like a family and I hope most patients can feel that positive energy when they come to our office.
2421 Cabezon Blvd. SE, Rio Rancho (505) 884-5437
Others Receiving Votes in this Category:
Dr. Tasker’s Team
Anne K Hempstead, Ashlee Aragon, Audrey Rawson, Brenton Mason, Brian Hatch, Cameron Hatch, Christian Peck, Danen Sjostrom, David Martinez, Melissa Ivers, Rachelle Shaw, Scott Siegel, Tamera Coffman
4421 Irving Blvd NW, Suite B Albuquerque, NM 87114 (505) 821-6910
riverpointfamilydental.com
Greetings from Riverpoint Family, Cosmetic, & Implant Dentistry! We look forward to serving you and your loved ones for years to come. We promise to provide you with high-quality dental work and treat you like our own family during the process.
Nowadays, not all dental offices have the same focus on quality dental work. We are VERY passionate about delivering the optimal dental experience and providing the highest quality of care possible.
We are also a “true” locally-owned dental office that cares deeply about the patient relationships over the long term and strives to provide both comprehensive and preventative dental care. Bottom line – we ARE the dental office you can trust!
We also understand the needs of today’s busy families – our doctors have total of 8 kids; therefore, we “get it,” life is busy, which is why our office provides BOTH before-work/school and after-work/school dental appointment times. We not only care about your teeth and gums but we also care about your schedule and your convenience!
While we might think that we're Albuquerque's favorite family dental office, it’s what our patients think that really matters so please visit our website and check out our nearly 1,000 positive reviews from your own friends and neighbors over the last 5 years and see for yourself how much we care about our patients.
Although we are a family dental prac tice first and foremost, we also provide cosmetic and implant dentistry because we believe everyone deserves a healthy mouth, a nice smile and functional teeth.
Dr. Newsome has had advanced train ing in cosmetic and implant dentistry and loves to help his patients improve their smile. He is one the few dentists in Albuquerque that can either replace
a missing tooth with a single implant or an entire mouth of broken/damaged teeth with stable implant dentures that look amazing and will not fall out or flop around!
open
We accept most PPO
Free cosmetic &
3309 Juan Tabo blvd ne, SUITE A albuquerque, nm (505) 271-8009 • boehmerdds.com
Monica Boehmer, DDS, PC is a Duke City staple as a family and cosmetic dental practice, providing excellent personalized care to patients in the Albuquerque area for more than 25 years. High quality dentistry and education are always points of emphasis, but so is compassionate service, which means including patients in the full pro cess of determining the best route to achieving their goals for oral health and appearance.
“Our chief focus is always on the individual patient and their needs,” says Dr. Boehmer. “Wherever and whenev er necessary, we adjust our techniques and approaches to meet the specific needs of patients, avoiding diagnoses that promote one-size-fits-all methods and procedures. Furthermore, we take a holistic approach to the entire oral cavity, recognizing that health starts at the lips and the health of the oral cavity can impact the entire body.”
It’s a group effort at Monica Boehmer, DDS, PC, as a highly-skilled team provides comprehensive dental care, ranging from hygiene maintenance—which includes oral cancer screening as well as hard and soft tissue mainte nance—to full mouth reconstruction. A wide variety of routine care services are also offered, including fillings, crowns, implants, veneers, bridges, laser gum recontour ing, teeth whitening and more.
As the dental field continues to evolve, so do the skills of Dr. Boehmer and her team. Continuing education is an ongoing focus of the entire staff, and Dr. Boehmer has attended advanced dental training seminars to improve her clinical skills and capability to diagnose and treat oral issues. Dr. Boehmer earned her Fellowship in the Acade my of General Dentistry in 2004 — a distinction earned by less than 6% of all dentists in the U.S. and Canada. She has also spent the last several years with Spear Education in Scottsdale, Ariz., to improve her ability to provide ad vanced dental techniques to clients and she previously studied neuromuscular dentistry at Las Vegas Institute for Advanced Dental Education.
“I am very creative, both artistically and scientifically, and dentistry is the perfect marriage for these two ar eas,” she says. “I get to use scientific technologies and in struments every day to create beautiful, natural, healthy smiles.”
Enjoy the experience yourself by giving us a call.
Alicia A. Abeyta DDS LLC goes beyond comprehensive dental services. There, the mission is to provide patients with a differ ent, more gentle approach to dentistry, in spired by Dr. Abeyta’s holistic philosophy. “I am a woman, wife, mother, and dentist,” she explains. “I believe in living a life of honesty, integrity, and balance. I believe in holistic living, which I define as taking ac countability for my own health and actively choosing to make decisions that positively affect my mind, body, and soul. I truly be lieve that everything has a yin and yang. Balance is the key to total health.”
Dr. Abeyta acquired her practice in 2009, dedicating herself to educating patients on whole body health and empowering them to pursue the best treatment options for
their individual needs. Together with a staff of skilled professionals, Dr. Abeyta offers patients a full range of services, from cos metic to family dentistry. With a licensed esthetician on staff, patients of Alicia A. Abeyta DDS are afforded a full suite of spa services.
“I have an eagerness and willingness to constantly advance my skills as both a cli nician and business owner,” says Dr. Abey ta. “I am constantly attending conferences and certification courses that allow me to evolve and establish my practice as being unique from the typical dental office.” She recently earned the Academy of General Dentistry (AGD) Fellowship Award. This places her in the distinguished ranks of AGD members whose dedication and te
nacity have shaped them into more skilled and accomplished doctors.
Services provided by Alicia A. Abeyta DDS LLC include crowns, implant crowns, veneers, bridges, tooth colored fillings, TMJ splinting and Botox therapy, whiten ing, dentures and partials, Invisalign, 3D Imaging, digital radiographs, conscious se dation, painless anesthesia using the Dental Wand and Dental Vibe, Juvederm, facials, microdermabrasion, essential oils for aro matherapy, and acupuncture. The practice has also expanded into the frontiers of laser dentistry, affording patients a non-invasive treatment option that reduces swelling and recovery times while minimizing risks.
Parkway Dental is known for providing excellent individual care in a compassion ate environment that allows its patients to thrive.
That makes Dr. Erin O’Neal an ideal ad dition to the wonderful, caring team led by Dr. Michael Haight, who has been practic ing in Albuquerque for 28 years. At Park way Dental, state-of-the-art technology is used to deliver consistent, predictable and long-lasting restorations while also provid ing a pain-free patient experience. That phi losophy fits in well with Dr. O’Neal’s core values.
“What keeps me going is knowing I pro vided the best possible service and care to my patients,” says Dr. O’Neal. “I also cher
ish the personal connections I get to make with my team and our patients.”
It is a homecoming of sorts for Dr. O’Ne al, who graduated dental school in 2018 before taking part in the University of New Mexico Medical School’s advanced educa tion in general dentistry (AEGD) program. After her residency was complete, she re turned to her native Louisiana to work at a private practice. However, the mountains and weather of the Land of Enchantment left a strong impression, and she returned to UNM as an Associate Professor and Fac ulty Practitioner. Dr. Haight and Parkway Dental are thrilled to welcome Dr. O’Neal to the team.
Parkway Dental offers a broad scope of
care, which includes implants, veneers, single appointment crowns, laser therapy, clear aligners to straighten teeth, emer gency services, guided biofilm therapy, sedation dentistry, TMJ therapy including botox and more. Parkway Dental continues to adapt to the times by routinely investing in resources to bring the future of dentistry to New Mexico. Additionally, an in-house program is offered to patients who don’t have insurance to give everyone the chance to achieve optimal oral health.
At Parkway Dental, the future is bright indeed, and that optimism has only in creased with the addition of Dr. O’Neal, who works with the rest of the team to offer an excellent patient experience.
Lyle Greenberg drove his 4,000-horsepower Funny Car to victory recently in two of America’s biggest races. The ABQ native’s talent and passion for racing are shared by his family, including grandsons Connor, 8, and Ryan, 3. (p. 114).
ABQ THE INTERVIEW P. 104 | PERSONALITY P. 110 |
BEHIND THE SCENES P. 114
STORIES BEHIND INDIVIDUALS WHO MAKE ALBUQUERQUE GREAT
PHOTO BY DON JAMES/ATM
Opera Southwest opens its 50th season, as donations and attendance continue to increase under the guidance of Executive Director Tony Zancanella.
BY RYAN FLANAGAN/ATMIn plenty of ways, Tony Zancanella was built to run Opera Southwest. From the time he moved to Albuquerque as a young child, he began honing his appreci ation for music, opera and business. While earning a degree in music from the University of New Mexico, he was asked to join the board of Opera Southwest (OSW), where he was appointed board treasurer. “I said I’ll give it a shot,” says Zancanella, who was 21 at the time. “I guess you could chalk it up to being naïve.” But he found he loved the administration part of the business, which helped inspire him to earn an MBA from the University of Cincinnati in a program designed specifically for running non-profit performing arts organizations, such as an opera.
So it only seems natural that, as Zancanella was finishing his master’s degree in 2012, he received a job offer from OSW to return home and become the opera’s Executive Di rector—a position he accepted at age 25.
A decade later, the bold move (widely credited to former OSW president Woody Keuhn) has paid off. Zancanella has helped raise the organization’s annual budget from $500,000 to $1.2 million; increased productions from two per year to three (four if you include the annual mini-operas); boosted attendance among the coveted future genera tion of opera-goers (those under 30); and programmed non-traditional operas, such as “Bless Me Ultima,” a production based on the late Rudolfo Anaya’s beloved book familiar to so many New Mexicans.
And the company has forged a partnership with the National Hispanic Cultural Center that gives the opera a home in NHCC’s state-of-the-art Journal Theater.
A s Opera Southwest embarks on its 50th season, Zancanella offered a few thoughts on the present and future of opera in Albuquerque.
ATM: This is the 50th year in production for Opera Southwest. What has the mood been like for your team?
TZ: It’s a high level of excitement, and it’s heightened by the fact that this is the sea son we’re finally coming out of COVID (restrictions) fully, and hopefully we’re no longer impacted by it. Our design team and our artistic staff is up for a full-scale season. The energy is really high, and ev eryone is talking about the upcoming sea son.
ATM: Even during the past two seasons, you didn’t let the restrictions keep OSW from being creative.
TZ: A lot of operas didn’t do any produc tions in 2020 or 2021. We’re proud of our efforts to keep things going. In late 2020, we even performed “La serva padrona” in the parking lot of Vara Winery (in the North Valley). At the time, the state was
starting to let wineries and breweries open, but not performing arts. So I said, ‘Fine, let’s take our entertainment to a winery.’ It was challenging but fun. We also rented a storefront in Nob Hill, and a friend of mine from Meow Wolf (Lance McGoldrick) built an installation piece for us inside the store. We taped (the opera) and played it every hour, and sold tickets five at a time to each showing. And we did this with a full orchestra.
ATM: What is the biggest challenge to producing opera in Albuquerque, as opposed to New York or Chicago?
TZ: The obvious answer is funding levels. That’s a cheap answer, but it’s true. The other thing is theatrical infrastructure. We have a lot of talented people doing theater in ABQ, but by and large we don’t have a large pool of performers. There is also a dearth of things like scene shops.
ATM: With so many film productions in ABQ, wouldn’t that provide resources like wardrobe and scene shops?
TZ: The film industry is both a curse and a blessing for us. It’s certainly a boon for our
state, but they pay much higher salaries in film than (we do) in theater, and that tends to suck up the creative professionals who, in a different community, might be more available to the theater scene.
ATM: You have performers from across the U.S. who come here for in dividual productions and are hosted by local families. Tell us about that arrangement.
TZ: That’s pretty common for an opera of our size. Housing and transportation will always be a challenge for us. But lo cal families have been fantastic in hosting these performers, and some of them have made long-lasting friendships. Also, Albu querque has the phenomenon of the casita here. Many houses have them (detached living quarters), and that makes it easier to find homes and patrons that offer those spaces.
ATM: Opera is rooted in the classics by Puccini, Rossini, et al. OSW stepped outside the norm in 2018 with the production of “Bless Me Ultima.” Will it make a return at some point?
TZ: Yes. It’s an opera that we will want and need to come back. The composer first approached us in 2015, and at that time it seemed like a longshot to do a new opera. But I kept working and convincing people to do this. One day I was meeting with the staff at NHCC (National Hispanic Cul tural Center), and everyone was so tenta tive about the idea. So I said, ‘We (OSW) are going to do this, do you want to come along for the ride?’ I told both parties the other party was going to do it, no matter what. That was the scariest moment of my career. I took a gamble, so I’m glad it paid off.
ATM: How does OSW—or any opera— create new fans from among the younger generation?
TZ: I think about that a lot. (Past OSW president) Woody Keuhn had an appetite to hire me as an untested, young person who had energy for the art form. My age in fluences a lot of things I do here. One thing I changed is the concept of the discounted student ticket. At most operas, those tick ets have so many restrictions. So I threw out the old program, and we created a tick et for anyone under the age of 30, for any
seat in the house, for $15. Boom, the next year our under-30 attendance is up eight percent. Another thing I pay attention to is that the ethnicity of the audience and the age are very interrelated. People un der 40 in ABQ are much more likely to be Hispanic than those over 40. So, it was important that operas like “Bless Me Ul tima” and “Zorro” are situated on equal footing as the rest of our productions. We did “Frida” this past spring and sold out all three performances.
ATM: It sounds like you’ve done your research on opera audiences. How has attendance and interest in ABQ changed over the decades?
TZ: I wouldn’t say the audience has shift ed very much. OSW had a period from about 1990 to around 2003 when it was a pretty challenging time, both organiza tionally and fiscally. It was a testament to some people in the community that they wouldn’t let the opera die.
ATM: Tell us about some of those people who have been an important part of OSW’s first 50 years.
TZ: Sally Opel was instrumental in not letting the company die. Jack Reynolds
was another key individual in keeping the company from going under. Woody Kuehn’s impact cannot be overstated; he oversaw the recent growth and trans formation. And Xavier Zamarripa, who owns Vara Winery, is a very dynamic board chair with a lot of vision.
ATM: Your principal conductor, Anthony Barrese, has been with the company for 15 years, and he’s conducting all four productions this season. Tell us about his importance to OSW.
TZ: He came aboard at first as our mu sic director, and he immediately started bringing a lot of energy to the musical life of the opera. He improved our standards, improved the orchestra and chorus. He became Artistic Director, and I consid er (ours) to be one of the most import ant relationships in the opera company, whether we see eye to eye. He and I ab solutely work hand-in-glove. One of the first things that got me excited to come to OSW in 2012 was that he had just been named Artistic Director.
ATM: With OSW’s winter season, and Santa Fe Opera’s summer sea
son, it gives our state year-round opera. How closely do the two orga nizations work together?
TZ: We’re pretty friendly with them. They have apprentice auditions, and they give us access to that. They let us access their props and costumes, with friendly neigh bor rates. In some ways, we have a very sophisticated opera audience here in Al buquerque because people are seeing five operas a year from major international companies just up the road. Their pres ence helps us develop our knowledge and taste for opera.
ATM: What types of foundations are you laying to ensure Opera Southwest is around for another 50 years for future generations?
TZ: The most important foundation is people. We can have buildings and mon ey, but if the people aren’t there, if we don’t develop and keep their interest then what’s the next 50 years going to matter? We are working toward a $2.5 million en dowment, and we have raised over $1.1 million thus far. Of course, we’re always happy to exceed fundraising goals.
LUKE DOMINGO—
BY RYAN FLANAGAN/ATM
Don’t bring any frowns or early-morning country music around Joe Franklin, the UNM women’s cross-country coach who has won two national titles for the Lobos—and defeated cancer.
There’s a space issue at University of New Mexico cross country and track and field offices, and the way things are going, it doesn’t seem likely to be resolved anytime soon.
In the main lobby of the building located next to the entrance of the UNM Soccer Complex, the shelves are overflowing with hardware — the result of numerous Mountain West Conference titles and women’s cross country NCAA championships in 2015 and 2017. The shelves are completely full, so much so that some of the trophies are tucked away in the individu al coaches’ offices. Most anyone would agree that it’s a nice problem to have.
A vast majority of that success can be attributed to coach Joe Franklin, who has built the program into a low-key dynas ty since coming to UNM from the Mid west a decade and a half ago. In addition to the team’s success, Franklin has seen countless Lobos capture individual hon ors while collecting plenty of accolades himself.
“It’s very rewarding to know that we’ve been able to literally go from the ground
up,” Franklin says. “There have been some amazing successes at UNM throughout the decades, but this has been sustained now for a long time at a super elite lev el. It’s rewarding to know that you have young men and women who believe in you that choose to come to school here and parents that choose to send their sons and daughters here, that have faith that we’re going to be able to get them to where they want to be.”
Many years ago, Franklin figured out exactly where he didn’t want to be: stuck inside a cubicle pounding a keyboard as part of the daily working class grind. Franklin enjoyed moderate success as a runner at Purdue University, and upon graduating with a degree in professional writing, he made a short-lived foray into the working class as an intern.
“I was writing glossaries for a computer programmer,” he says. “I was in the office every day from 8 to 5. And I knew at that point I could never be in an office. This is not how I’m built. I don’t mind working my tail off, but I can’t be in a cubicle.”
Fate has a way of intervening in these situations. At the end of a long first sum mer out of college, Franklin was offered the job as head coach for the DePauw University cross country team. For a $3,000 salary and meal pass, Franklin
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left the technical writing field forever. And aside from maybe penning a few recruiting letters, he’s never looked back.
In many ways, it was a natural transition for Franklin. A native of Greencastle, In diana, Franklin is a self-described “prob lematic competitive” son of parents who worked as teachers for more than 40 years. Basketball is king in Hoosier country, and while Franklin did have a full court in his backyard, he was admittedly too small for any serious hoops aspirations. However, Franklin’s drive ultimately allowed him to forge long-running success in his current field.
The gamble to switch careers paid off immediately. Franklin was Conference Coach of the Year at DePauw and after a brief stint as an assistant at Purdue, he took the position leading the track and field and cross-country teams at Butler University. While there was certainly plenty of success there as well, the most important takeaway from that tenure came during some of his darkest days.
In 2003, Franklin was diagnosed with acute myeloid leukemia, a cancer of the bone marrow and blood. For sever
al months, he conducted meetings with players and coaches at an inpatient clinic between treatments. He recalls traveling to one meet in the midst of his illness, a journey which required his wife, Melinda, to give him an IV antibiotic in a van on the ride to the event.
“I would use the term ‘coaching’ loosely,” Franklin says of that period.
Franklin eventually battled the disease into remission, but the struggle gave him additional perspective that has carried over into his present-day philosophy.
“So that changed the approach to not taking life so seriously. Enjoy life, because you just don’t know when it’s going to end,” Franklin says. “There’s so much pres sure and these kids go through so much stuff that we’ve got to keep it light.”
The ethos is evident at UNM. For early morning practices, the Lobos blast music as they go through their training rituals. Anything goes — with one exception.
“These poor neighbors, because it’s a 7 a.m. (session)” Franklin says. “It’s loud. We do not allow country. That is a self-serving (thing). We can’t listen to country. As long as it’s clean, it can be whatever they want. I
can’t do country at 7 a.m.”
Franklin is notoriously nervous during meets. To combat that tension, he dons headphones while his athletes compete at cross country events. EDM, thanks to its tempo, is the music of choice. It works out in more ways than one.
“Because you know they’re out running, so you can yell at them,” Franklin quips.
“It’s not like they’re going to yell back, so I don’t have to hear them. And if they do yell back, it’s probably a problem.”
Meanwhile, at track and field meets, he skirts rules and regulations in the most well-intentioned way possible.
“I tend to probably scream a little too loud, which is ironic because I’m actually not a screamer,” he says. “But during races, there’s an NCAA rule that says you can’t have a noise maker. I always have a Gato rade cup with me, and I take the bottom out of the Gatorade cup. That’s my noise maker. Technically it’s not a noise maker, it’s a Gatorade cup.”
Franklin remains an old-school guy at heart in many respects. He met his wife on a blind date before cell phones and match making apps were ubiquitous. He doesn’t
have any social media presence whatsoev er. And he’ll opt for the great outdoors for a run over a high-tech training facility any day of the week, a philosophy that extends to staff meetings, which are often held in a grassy, shaded area next to the cross coun try and track and field building — another way to escape the office lifestyle he previ ously shunned.
“I’m still trying to figure out Zoom after a pandemic,” Franklin jokes.
Before Franklin accepted the job at UNM, he spent his entire life within a 40mile radius in Indiana. Now, he’s admitted ly a converted New Mexican, and he plans to remain in the state when his coaching days are done. He uses the Land of En chantment as a selling point to build a di verse and talented team from all over the globe.
“We say this when we recruit people: There is nothing similar to New Mexico in the United States,” Franklin says.
Those who have crossed paths with Franklin over the years would say that the coach is one of a kind too — just like his adopted home state.—TRISTEN CRITCH FIELD
Even after a half-century of racing, Lyle Greenberg is far from the finish line—he won Funny Car’s biggest prize this year, and he’s got plenty left to teach his racing grandsons.
There are loads of examples of how families endure and thrive over gen erations while following a passion. It could be business, philanthropy, medicine, law, you name it. It’s the American Way, in many respects.
It’s also the New Mexico Way of doing things. One generation in forms the next, and along the way, values carry forward. This is the Greenberg story. Now four generations into the wild world of highspeed motor sports, the story of the Greenberg family is quintessential ly an Albuquerque success story.
The pinnacle may have come this past March, when Lyle Greenberg drove his 4,000-horsepower “Cone Hunter” funny car to victory in drag racing’s two biggest events in the span of just a few weeks.
But like all family tales, one must go back a step to appreciate where things stand currently, and for the Greenbergs’, that includes family ownership of a his toric Nob Hill market.
Purchased in 1963 by Lyle’s grandfa ther, Mickey Greenberg, the legendary
Nob Hill Market (the space currently occupied by La Montañita Co-Op) was a staple of the area until its sale in 1983.
“I started working there when I was 11. The movers and shakers in Ridgecrest and Nob Hill all shopped there. It was a true neighborhood market,” Lyle said.
“We did deliveries once a week and we al lowed customers to have charge accounts and pay monthly.” The store was a staple of the Jewish community in those years, with kosher Passover food items as well as
specialty perishables available.
It was also supposed to be Lyle Green berg’s future. “There was a spoken agree ment that I would take over the store from my grandfather. But only one year after college, I knew I didn’t want to do that for the rest of my life,” he said.
What happened instead was a long ca reer in the local banking industry, but at the same time, Lyle was connected to drag racing through his father, Paul Greenberg, who started taking young Lyle to the track he helped build and found, Albuquerque Dragway.
Established in 1964, the venerable local track was part of the boom of drag strips that opened across the country in that period, primarily to combat street racing. Young Lyle was a weekend regular in the 70s, eventually learning the mechanical side of things wrenching on his dad’s Su
RADAR PHOTO BY DON JAMES/ATMper Stock Olds 442 (which is now being re-built by Lyle), where he fell in love with driving really fast cars.
That passion has resulted in nearly half a century of racing for Lyle. He’s raced and won in Formula Fords, sprint cars, dirt stock cars, even asphalt and dirt karts. He’s competed on all three versions of motorsports surfaces; straight line drag strips, oval courses and road courses.
All told, he’s driven a mind-blowing 41 different race cars, most recently the aforementioned “Cone Hunter,” the Corvette-bodied funny car that earned Lyle the champion’s title in the Nitro Pro
Comp category at the “March Meet” in California, widely considered the most prestigious vintage drag race in the world. He drove to the quarter-mile finish in six seconds flat in the final round.
A few weeks later, he bested 54 other drivers at the Funny Car Chaos Classic near Dallas, the sport’s biggest race. This time the race distance was one-eighth of a mile, and in winning several head-to-head rounds, Lyle’s best time was 3.72 seconds. In both meets, he sped more than 200 miles per hour.
Though he’s now at the top of the sport, Lyle has long been a well-known national
event winner. In keeping with the family legacy, both of his daughters, Rachel and Jennifer, have enjoyed immense success as race car drivers, both locally and on the national stage.
Lyle is quick to make the point that the family never pressures the youngsters to race, but the young women came to him jointly and expressed a desire to go fast. “They were both doing club level, competitive gymnastics then and it was a happy occasion for me because now I could coach and help rather than be a bystander,” recalls Lyle. “I made both the girls work on the cars. Sometimes a lot.
Paul Greenberg racing his 1970 Olds 442 W-30, the car that hooked Lyle on racing—and that his family fully restored earlier this year. Seventeen-year-old Lyle outside his parent’s ABQ house, checking on his classic dragster that he raced in the summer of 1976. Lyle Greenberg (in cap under New Mexico flag) and his team celebrated his recent win at the Funny Car Chaos in Texas, the biggest title in Funny Car racing.Jennifer often went to the race shop after school by herself. I didn’t want them to be prima donna drivers who just show up on race day.”
Like any athletic endeavors, prepara tion and practice wins the day, and prac tice they did. “When they first started rac ing quarter midgets (scaled-down cars), they had three to five thousand laps of practice before their first race,” Greenberg said. They were so prepared that the race director promptly sent them home during the week before orientation and training.
Rachel eventually gravitated towards quarter mile drag racing and became the Albuquerque Dragway Junior Dragster class champion in 2007, and followed that with a track championship in Super Pro in 2009, wheeling her dragster in the low 7-second zone at around 180 miles per hour. At 16, she was the youngest to win the category in the track’s long history—a record that still stands.
Jennifer was so talented, she was in the conversation regarding the top 20 oval track female drivers nationwide in the mid 2000s, earning her a coveted spot at the Lyn St. James Driver Development Pro gram in 2007, which really put her on the map. After garnering a regional Rookie of the Year honor in 2007 in a USAC Midg et, she later ended her racing career when the significant financial resources need ed to compete at the top tier proved too difficult. At that point she was late-model NASCAR racing on large ovals in Califor
nia and oh-so-close to the big time. But as Lyle puts it about racing, “as you climb that pyramid, it becomes very narrow and very expensive.”
With two daughters racing full time, Lyle pulled his own seat time back. In 2006 alone, between racing events in New Mexico and Colorado, shows and any thing else car related, there were 54 dates. Racing is an enormous commitment, not only financially but for time. It can be all
consuming.
But sometimes it’s the things learned along the way and not necessarily just the racing that made all the effort worthwhile. “They learned how to deal with difficult people, situations that didn’t fall their way, and a small amount of fame…it all added up to make them better people,” says Lyle.
Interestingly, Jennifer later married Sean Guthrie, a familiar last name to any one who follows Indy car racing. Sean is
Lyle behind the wheel of his 1977 Corvette-bodied “Cone Hunter” at the 2022 March Meet, where he won the Nitro Pro Comp category with a winning time of 6.006 seconds for the 1/4-mile race. Lyle’s trophy for winning the “A” Class at this year’s Funny Car Chaos in Texas, the biggest Funny Car race in the world.a former pro race driver and the son of former IndyCar Series Rookie of the Year Jim Guthrie, a longtime ABQ resident and owner of Car Crafters, a group of lo cal paint and body shops. In fact, Guth rie’s team created the distinctive orange paint job of Lyle’s “Cone Hunter,” which features a scared traffic cone.
And if there is any doubt the racing gene runs fast on the Greenberg DNA drag strip, Lyle’s eight-year-old grandson Connor is now doing laps in a quarter midget at Sandia Speedway, marking the 4th generation of Greenbergs to strap on a helmet.
The newest Greenberg’s racing talent is so apparent at this point, it even has fam
ily members in awe. “Connor has made some top notch passes already. Is it genet ic? Who knows?” says Lyle. “I’ve laughed about it with (Connor’s mom) Jennifer, like, ‘How did he do that?’”
It had to be asked if the family has plans for the young phenom, considering the early prowess. “If you ask Connor today what he wants to do in racing he’d answer, being a funny car crew chief, not the driv er,” says Lyle. “He spends an incredible amount of time building things, compli cated things. He gets his mechanical intu ition from Sean.”
Lyle likes to joke about how when the blended families get together to watch a race like the Indy 500 or an NHRA na
tional event on television, there’s likely not a more knowledgeable living room anywhere in the state.
Few family names in auto racing are more acclaimed than Unser, Albuquer que’s legendary clan that racked up nine wins at the Indy 500 over the course of a quarter-century between Al Unser, Sr., his brother Bobby Unser, and Al Unser, Jr.
But the Greenbergs can also claim con sideration as New Mexico motorsports royalty, albeit on a smaller circuit scale than the Unsers. And the way things are looking, there’s more than a few laps yet to be made for this dynamic racing family.
—GENE GRANT
Rachel Greenberg, shown here in 2012, took up drag racing like her father, Lyle, and won several track championships, including the Super Pro title in 2009 at age 16—the youngest to ever do it.
The fourth generation of racing Greenbergs starts with Lyle’s grandson, Connor, who is already winning championships driving scaled-down race cars.
Lyle’s daughter Jennifer, shown here in 2009, was a nationally-ranked driver. Now married to former NASCAR driver Sean Guthrie, their sons are now learning to race.
Before crafting pendants and rings, Albuquerque silversmith and woodworker JR Barela started by creating artistic smok ing paraphernalia—then called ‘roach clips’—to help him learn the craft. (p. 120)
CREATIVES P. 120 | SHELFLIFE P. 122 |
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A PULSE CHECK ON ALBUQUERQUE’S ART, MUSIC AND THEATER SCENE
PHOTO BY RYAN FLANAGAN/ATM
Creating is a practice in healing. For JR Bare la, woodworking and silversmithing has become a way to em brace life after recov ering from open heart surgery nine years ago.
“I realized that life is a miracle,” he says. “I can see God move in different ways.” Some of that miraculous movement hap pens through his hands as he continues to push himself to create new designs and learn new silversmithing techniques. Recently his son, Chad Barela, whom he mentored in jewelry making, reversed roles and taught his father how to tufa cast. The result was two sterling crosses and a naja that JR says turned out on the first try, which, for anyone who knows the labor-intensive art of tufa casting will agree is a miracle in itself.
“I get most of my creativity from him al though we are different,” says Chad. “I see him as a free thinker and he doesn’t have boundaries, whereas I’m stricter about how I work. He has a sense of freedom when he creates that is difficult for other artists to maintain. He doesn’t have rules, and for him that’s fun and makes it more valuable.”
JR , who primarily sells his work at the ABQ Collective, also maintains an Insta gram account – @jrbarela1. He says a vi sual diary is helpful for him to remember his most popular designs, because he is al ways growing and struggles to reproduce a design over and over again. Therefore, even though designs such as his sterling and turquoise Zia pendants and antler de signs reappear regularly, no two are ever the same.
“I want to keep moving forward and I’ll forget what was hot before,” he says.
Part of the individuality of each piece of JR Barela jewelry is in his techniques, which include inlay, overlay, stamping and hand-sawing. A theme he enjoys working with is a silver overlay Dia de los Muertos skull pendants and rings. Each one is like a fingerprint, unique and full of personal ity.
“People tell me that my work is so di verse and that I don’t have one style,” he says. “To me, one style is boring. I like to see these babies come about, and I find beauty in everything.”
Much of his work is influenced by his faith and New Mexico roots which man ifest in designs like his sacred hearts and cross jewelry, as well as wooden crosses with silver accents. He shares a studio in his backyard with his wife Josie, who is a candle and soap maker. It’s there that he often sits at his bench and just sees what comes together.
PHOTOS BY RYAN FLANAGAN/ATM“If you have a little bit of an idea where you want to go, just take the first step,” says JR. “I like to see what comes about, and I don’t like throwing things away.”
Using a collection of branch coral that he had been saving for years, he recently created a unique pendant. First, he hand cut a heart-shaped bezel and stamped the edges. Next, he used his stash of branch coral to inlay the center to create a oneof-a-kind pendant that almost looks like it belongs in the inside of a body.
JR is comfortable working with many techniques because he’s been at it a while. Growing up in the Albuquerque North Valley, he lived across the street from famed artist Ralph Serna. As a kid, Serna would hire him to look after his livestock
while he was on the road doing jewelry and art shows. JR says this might have been his first introduction to the possibil ities of art.
His jewelry journey began 40 years ago when he started working with his then brother-in-law, Ernie Montoya, the pres ent day owner of Southwest Silver. At the time, Montoya had a small shop called Firebird Trading on 4th Street. It was the 1970s, and Southwestern jewelry was in style.
“Ernie saw that I was good with my hands,” he says. “He had me hand cut tur quoise and tortoise shell beads and string them on musical wire. I had to put tape on my fingers to keep them from grinding off.”
After this introduction into jewelry making, JR says he became the “roach clip king,” designing and creating sterling roach clips with turquoise accents that sold like hotcakes. Next in his education from Montoya was learning to do hand cut molds for lost wax casts. Eventually he set his jewelry work aside to focus on a different career, and in 2021 he retired from the Rail Runner.
However, it was around 2010 that he says he sat down at the bench again, com ing home every day after work to pick up the hammer and torch and get back into silversmithing. Today it’s a retirement hobby that has become a business, though he says he never wants it to feel like work.
The subject matter for Michelle L. Rusk’s new novel is close to her heart: a family on a cross-country road trip, with the 14-year-old daughter as the central character. It might have been the kind of experience Rusk had during her many family trips from her hometown near Chicago to Albuquerque, where she ended up moving as an adult nearly 30 years ago. Though Route 66 Dreams is her 11th book (and fourth fiction novel), Rusk has also been inspiring people in other ways. She is a PhD who co-founded the New Mexico Suicide Prevention Coalition, and also presides over a lifestyle brand called Chelle Summer, a purveyor of clothes, books and a blog all geared toward Rusk’s mission to uplift and enlighten.
ALBUQUERQUE THE MAGAZINE: In Route 66 Dreams, we note that Jana, the main character, has an interest in journaling. What piqued your interest as a youngster in journaling?
MICHELLE RUSK: We had to journal in sixth grade--it was a requirement in En glish class--and that’s what got me started. I kept doing it that summer and haven’t stopped. I spend at least five days a week journaling early in the morning and find it centers me for the day.
ATM: In the book, the father has so much enthusiasm about traveling along Route 66. Did your family take a similar trip when you were younger?
MR: We took a lot of trips in the family station wagon when I was growing up, but we never took a Route 66 trip. The book is partly inspired by my dad having taken that trip in 1961 in his convertible with a friend. There are limited home mov ies from his adventure. I have been on the Chicago to Albuquerque portion of Route 66 many times driving between my hometown of Naperville, IL, and living here in Albuquerque since 1994.
ATM: You mention the excitement of
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staying in motels along the way, and the kids discovering the swimming pools.
MR: My family almost always stayed in Holiday Inns (which currently don’t exist in the form of the 1970s), and my parents loved those little hotels. It makes me sad how many of those places we have lost.
I don’t think people realize the narrative they hold and their overall history in our country; that was part of the reason for including the Twilight Sands Motel in my book. I’m working on another book that tells the story of how that motel came to be. Route 66 Dreams is inspired by the questions I started asking myself: Where are our dreams born? I don’t believe it comes from the “big” moments in life, but rather the rolling hills of daily life, just like Route 66 and the miles driven on a family vacation.
ATM: Your sister’s suicide two weeks shy of 18 years of age took you by sur prise. What did that experience lead you to learn about families and suicide?
MR: Families that have experienced sui cide loss are much more resilient than
people give them credit for. I wanted to interview the sibling survivors of suicide and families that didn’t reach out for help. While many were and are suffering in si lence, I know that many somehow were/ are moving forward, and I believe that part of the reason is they are the ones who still consider the deceased part of the fam ily. Families are very good at keeping se crets though. I still hear from people who say they weren’t allowed to talk about their sibling or parent who died. It’s so sad to me.
ATM: Jana says she has her memories, her version. How do your memories compare to other family members, especially concerning your sister Denise’s suicide?
MR: Now that my parents are also gone, I’m finding there are so many holes in my memory, things I thought I would never forget. But I also know that anything I say is my version. Each of us would tell a different story of her death and of our re actions to it; we all had different relation ships with her.
Caroline Starr Rose weaves a web of deception, teamwork, and friendship in Miraculous, the latest book from the Albuquerque author whose works are aimed at young readers. The story, inspired by the brazen attitudes of 1800s snake oil salesmen, is a gripping tale of historical fiction that focuses on Jack and Cora, kids who are filled to the brim with curiosity and tenacity as they uncover the town of Oakdale’s secrets. Rose knows her audience well: she spent years as a social studies and English teacher in Albuquerque and other places.
ALBUQUERQUE THE MAGAZINE: Can you tell me about the process of researching and writing Miraculous?
CAROLINE STARR ROSE: I was on a family trip in St. Louis, and we went to a museum where I happened to stumble upon a talk about quacks and charlatans and con men. I thought, ‘This is bizarre and this is fascinating and I would love to know more.’
ATM: How does your background in teaching help when crafting historical stories like this one?
CSR: When I was in school and read his torical novels, the small paragraphs in my textbook came to life and were memora ble because they were connected to story. That’s the kind of thing I would like to cre ate for my readers.
ATM: You mentioned on your blog growing up with literary heroines like Anne Shirley and Ramona Quimby. Did they influence main characters Jack and Cora at all?
CSR: Cora is a bit verbose like Anne, she is a very enthusiastic young lady who wants more. She wants to see life beyond her community, she is full of questions, she has a lot to say– she is kind of like Anne.
ATM: Do you have a favorite literary villain, and if so, do you see any of
MIRACULOUS By Caroline Starr Rose G.P. Putnam’s Sons Books for Young Readers
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their qualities in your antagonist, Dr. Kingsbury?
CSR: I thought of Jekyll and Hyde in working with Kingsbury because he is an actor first and foremost. He has com mand of the stage, and he is very aware of his presence and how people respond to him. Much of what he does is a perfor mance, but there is this other side of him that he tries to keep out of the limelight, and when it’s discovered, there are conse quences.
ATM: Cora is eager to explore the world outside the town of Oakdale. As someone who lived several different places as a child, do you empathize with Cora in some ways?
CSR: I came to New Mexico in first grade, and I was very much an outsider to my own country, to the culture, to the termi nology—I didn’t know the playground slang. So many things were foreign to me and that has informed a lot of my writing and characters that I create. Even though our experiences are different, the parallel (to Cora) would be feeling a bit like an outsider in her community.
ATM: Jack and Cora, along with all the intriguing supporting characters, spectacularly enhance the story. Is there a character in Miraculous you relate to the most?
CSR: I love them all and think that they’re all interesting. Am I allowed to say that about my own characters? However, I will say that I think Silas is so interesting. There are so many characters who get a second chance, and specifically Silas gets a second chance through Jack in redeem ing his broken past.
ATM: What do you feel brought about your career transition from teacher to writer?
CSR: I have always, always loved reading, and I always had supportive teachers who told me my writing was strong and that I was creative, and that is so important. I wrote my first manuscript in the summer of 1998, but it took 12 years, four novels and six picture books to sell my first book.
EMMA TREVINOAcouple of years ago, coming back to Al buquerque off a tour with the punk band Russian Girlfriends, singer/songwriter Adam Hooks need ed a break and asked the band for a sixmonth hiatus so he could work on some personal issues—an abusive romantic relationship, persistent childhood trau ma, burnout, and bad habits—and get his head straight. The band decided to move on without him. Then, a few months later, the pandemic hit, and like everyone else, Hooks was left flapping in the wind. It might have been the best thing that ever happened to him.
On a lark, he contacted guitarist Josh ua Lee, whose playing he’d admired for some time and who had recently sepa rated from his own projects, and asked if he’d be interested in getting together for a socially distanced jam session, just the two of them and just for fun. They met at Lee’s place in Corrales and hit it off imme diately. “It was like we had already known each other forever,” says Hooks. “Within 10 minutes of being at his house, he just stops me and goes, ‘So when do you want to make a record?’ And I looked at him and said, ‘Let’s start tomorrow.’ ”
Two years and one excellent album (So Far Gone) later, with the addition of Ryan Martino (bass) and Dustin Hoag (drums), Hooks and the Huckleberries have carved out a place for themselves on the indie rock scene, with a high-powered blend of folk, punk, soul, rock, and red dirt country. That mix—and the deter mination not to be boxed in—reflects Hooks’ early introduction to a wide range of music by his music-loving Lutheran pastor father—everything from Miles Da vis to Dead Kennedys
It was his dad who introduced him to Albuquerque, too, where Hooks felt right at home, after being the weirdo in his hometown of Aberdeen, South Dakota. “Albuquerque and the desert in gener al just has this weird ability to— Like,
if you’re meant to be here, it will let you know, and it won’t let you leave,” he says.
Hooks paid his dues here, singing at open mics, playing in a number of bands, hosting open mics at the Blue Dragon, developing his strong songwriting chops on topics ranging from alcohol addiction to religious massacres to unhealthy love (“We fell in codependence, but we like to call it love”). Hooks and the Huckleberries have paid dues, too, playing in honkytonks and dive bars to develop their ma terial, stage presence, and audience. That work is paying off for them with their re cent signing with Atomic Music Group in Austin, which is booking them in venues from Texas to Wyoming.
“All I can be is grateful,” says Hooks. For being able to—finally—make a living from music. (“I’ve tried to give it up many times, because the real world is calling: ‘Bills to pay.’ I just can’t,” he says.) For the quality of the guys who have joined him. “I wasn’t even sure I was going to do this anymore, and all of a sudden, I have these
amazingly talented musicians who are willing to go for it,” he says. “I can’t thank them enough for that.” For Hooks, who was ready to lay down the punk rock anger vibe for something more productive, Lee, Martino, and Hoag have supplied that and more, calling him on his bad behavior and helping him clean up his act. No more bad habits. Just good music.
You can find their album on Band camp, along with the new single, “San dia Sunrise,” and keep in touch via their website, hooksandthehuckleberries.com. For booking, email Kyle Talbot at kyle@ atomicmusicgroup.com.
A native of Mexhico Tenochtitlan, more widely known as Mexico City, Fidel González took to heart the advice of the great Texcoco leader and poet Nezahual
coyotl (1402–72). “One of the things he wrote, he says, ‘We didn’t come here to live forever,’ right?” says González, para phrasing the poet. “ ‘But at least, we should leave songs, and we should leave danc es.’” González’s trail is strewn with music and dance, which carried him across this country for years, ultimately planting him in the fields of the South Valley.
It was the music of India, first encoun tered at the age of six at a Hare Krishna temple in his neighborhood, that awak ened González’s musical interest and his ongoing fascination with other cultures. “Music is what has been connecting me to
different cultures. It calls your attention and makes you feel so good,” he says.
At 15, González went to music school, where, for three years, he studied percus sion, guitar, piano, voice, and basic music theory. At the time, he wanted to follow in the footsteps of his rock and roll heroes, but the music and culture of India still exerted a gravitational pull. At age 17, he acquired a sitar and, before long, headed east to study Indian music, but he never got past New York City. “It ate me in one single bite,” he says. “I fell in love with New York.”
González went to school to learn En
glish and plunged into the multicultural soup of the city, supporting himself by selling Hare Krishna books and incense and playing in the subway. One day, a flute player he knew invited him to go on the road playing Andean music. That was the beginning of a long association with the music of South America, which took him all around the country, guitar in hand, playing in a variety of groups, venues, and situations.
González was traveling with a band when they decided to take a side trip to Santa Fe, where, serendipitously, they heard a flute and discovered it was a friend from New York. He needed a band for some gigs, and the band stayed with him for six months, making connections with the State Fair, the Balloon Fiesta, and the Gathering of Nations and return ing to the area for several years. One year, heading back to New York from Phoenix, González’s truck broke down at I-40 and I-25. He took it for a sign and stayed.
“I decided to stop traveling playing, which I did for 22 years, because I already wanted to have a family but without dis connecting from music,” he says. So he built a recording studio, where he has re corded music of all kinds, from flamenco guitarist Chuscales to Puerto Rican pia nist Mariano Morales to a 40-voice Indig enous chorus. Recently, he recorded and played on songwriter Raquel Rivera’s sin gle “Tlalok San Ysidro,” which celebrates the Indigenous/Hispanic guardians of farmers.
These days, González dedicates himself to agriculture, music, and Aztec dance (with the dance group Circulo Solar Ollin Xochipilli), which he calls his “holy trin ity.” He sees the possibility of “making more tunes” that blend the cultural du alities in the way that Rivera’s song does. “Music expresses and manifests the so ciopolitical and cultural influences of the time in which we live, and that is what I do with my musical service, using my experi ence and my own point of view that I have developed from life,” he says.
You can find him selling his produce at the Downtown Growers Market on Satur days and on his Facebook page.
If you’d like to share something with “¡tiempo!” readers, e-mail tiempo@abqthemag.com. Be sure to check out Musically Speaking Mel’s online music journal, at www.melminter.com. PHOTO BY DON JAMES/ATM
To complement the New Mexican cuisine of Los Cuates, the iconic ABQ restaurant serves up a host of margaritas, and also has a Margarita of the Month program, with exotic flavors like red chile mango and strawberry kiwi. (p. 128)
EATS
P.
THE VINE P. 134 |
Recipe For Success P. 140 | BITES P.
A TASTE OF WHAT’S HAPPENING IN ABQ’S WORLD OF WINE, SPIRITS, AND CULINARY DELIGHTS
PHOTO BY DON JAMES/ATM
After nearly four decades, Los Cu ates is defined by a loyal customer base that dates back to its incep tion. It’s quite common to find that sever al generations have dined at the popular New Mexican establishment.
“When I first started at Los Cuates about five and a half years ago, I wanted to be engrossed in the Los Cuates expe rience,” says district manager Amber Car penter. “So I would just sit in the dining room. What I found is that generations of families would come to Los Cuates.
“In talking to them and listening to their stories, what I found is that they had been coming to Los Cuates for 40 years. Let’s
say I was talking to a 30-year-old — they’d been coming with their grandparents for as long as they’d been alive. Los Cuates is this true family experience because it’s been around for so long in this town.”
The restaurant was founded in 1985 by Frank R. Barela and named for his chil dren, Antoinette and Marcus. In the pres ent day, Los Cuates boasts three locations (the last of which opened in 2005) and is run by George Daskalos, Dennis Carpen ter and Larry Gutierrez.
The original owner’s influence is still evident with the presence of the popular Combinacion de Frank, which includes a beef or chicken taco, a cheese enchilada
and a chile relleno. According to Carpen ter, it’s the No. 1 seller on the menu (An toinette and Marcus also have combina tion plates named in their honor). While the overall menu might not be exactly the same as it was at the beginning, the ap proach to all-around quality remains the same.
“Everything is made to order,” Carpen ter says. “The guacamole, pico de gallo, the sopapillas. Our cooks come in early in the morning to prepare all those ingredi ents fresh every single day, so we are serv ing made-to-order, fresh food with every meal.”
Another thing that has not changed is
Love or hate their salsa, it has a rich tradition—and so does the food.
LOS CUATESPHOTOS BY DON JAMES/ATM
At the Los Cuates location on Coors, local mariachi group
Trio Jalisciense performs twice a week: on Friday from 6 p.m. to 8 p.m. and on Sunday from noon to 2 p.m. “People record them, post them to their timelines, and have their children dancing with them. They roam around the building and are a beautiful group of artists,” Carpenter says.
In addition to its regular selection of margaritas, Los Cuates offers a Margarita of the Month program which spotlights a different flavor for $5.99. Some past flavors have included red chile mango, raspberry, and strawberry kiwi, to name a few.
Los Cuates provides a variety of different catering packages along with chile, salsa, beans, rice and green chile stew by the quart or gallon. Prices may vary, and the delivery radius ranges up to 50 miles.
It pays to be a kid. Or to be more accurate, sometimes it requires a little less pay. On Wednesdays, kids eat for half price at the restaurant with the purchase of one adult entree.
the famous Los Cuates salsa, a tasty blend of sweet and hot that tends to elicit a strong reac tion from diners. While the restaurant is cur rently not selling the salsa by the jar — Car penter says the goal is to resume sometime this fall — it comes complimentary to each table along with a basket of chips.
“That is absolutely the original recipe,” Car penter says. “It is very unique if you’ve never had it. People either love it or they hate it. I’ve gotten both comments on it. Obviously more people love it, otherwise we probably wouldn’t be in the salsa business.”
While the salsa is renowned even outside of the state, the chile relleno is billed as Los Cuates’ signature dish. Anaheim green chil es, mild peppers about six to 10 inches long, are fried in homemade batter and stuffed with cheese daily on-site.
“They’re deep fried until golden brown on
all sides and the cheese melts just perfect ly on the inside,” Carpenter says.
Meanwhile, the tamale is touted as the biggest of its kind in the Duke City on the restaurant’s website. While Carpenter ad mits that it’s nearly impossible to verify that claim, it is undoubtedly a generous portion.
“Not (proven) to my knowledge,” she says. “It is a very large tamale though. It weighs six ounces and there is a ton of meat in comparison of meat to masa.”
Creativity is encouraged in the kitch en, as well. Case in point: Out-of-the box items such as the seafood enchiladas and Southwest calamari have established a foothold on the menu. The former is stuffed with shrimp and tilapia, topped with espinaca sauce and fresh avocado and accompanied by calabacitas.
“When we revamp the menus, the owners do like to change out a couple of the dishes to add a new variety of things they’ve tried over the years that have been
Los Cuates 4901 Lomas Blvd NE plus 2 other metro locations (505) 255-5079 loscuatesrestaurants.com
different and interesting,” Carpenter says.
For those with dietary restrictions, there’s an entirely vegetarian menu featur ing a selection of enchiladas, fajitas, chile rellenos, tamales and more. Gluten-free red and green chile sauces are also avail able.
Diners can wash down their meals with one of Los Cuates’ margaritas — there are seven signature options as well as eight flavors to try. The mix, Carpenter says, is the “perfect ratio of sweet to sour.” To top it all off, patrons will enjoy their meal in a comfortable ambiance attended by specially trained restaurant staff.
“The guest experience is first and fore most,” Carpenter says. “Our staff are trained to have extraordinary customer service skills and have a conversation with our guests and gauge what they need from us. You never know why people are out to dine initially, but the whole guest experi ence to make it enjoyable is important for us to read our table. We do a lot of training
around that to make sure we’re giving the guest the kind of experience that they’re looking for.”
One green Anaheim chile stuffed with cheddar cheese, dipped in batter and deep-fried to a golden brown, topped with red or green chile and served with refried beans and rice.
ENCHILADA PLATE , $10.25
Two cheese enchiladas topped with red or green chile, served with refried beans and rice.
COMBINACION DE FRANK , $12.95
One ground beef or chicken taco, a cheese enchilada and a chile relleno, topped with shredded cheese with red or green chile. Served with refried beans and rice.
COMBINACION DE CARNE ASADA , $18.95
Marinated grilled steak, two tostadas (one refried bean and one guacamole) and two cheese enchiladas, topped with red or green chile.
—TRISTEN CRITCHFIELD
Cassidy Chen always appreciated the plethora of lunch spots avail able when she worked as a busi ness professional in Phoenix, and she wanted to bring something similar to the working folks of downtown Albuquerque.
“I loved the little atmosphere and the food that they had. It was mainly sand wiches and soups, my favorite places,” she says. “I guess I just thought it would be fun to have a place like that one day. So, we decided to open one.”
That’s how Al’s Big Dipper, which is owned by Cassidy and her husband, Alan, was born. The establishment has evolved somewhat from the concept behind the original name, which was meant to focus on dipping-style sandwiches and foods.
“That was our original idea and our restaurant turned into something else,” Cassidy says. “It wasn’t exactly that, but we just decided to keep the name.”
Al’s Big Dipper originally opened in
2010 on Central next to Sister Bar, but eventually moved to a roomier location on 5th and Copper. The restaurant was able to survive a brief closure as a result of COVID-19 to regain its footing and remain what Cassidy calls a “downtown staple.”
“I feel like a lot of our regular patrons, they run into other people that they know, maybe in their same industry, business or even their office,” she says. “It’s really nice to see people visit with each other and run into them when they’re here. We like that. We like to create a place where the com munity will see a friendly face.”
Of course, it’s the variety of delicious sandwiches, salads and soups that brings everyone together. Some of the sandwich staples include the Turkey Banh Mi, a re freshing take on a Vietnamese Banh Mi and Christopher’s Crunch, a variation of the roast beef sandwich that features jala peno crisps. The Turkey Cobb Salad and
Southwest Chop Salad are consistently crowd pleasers, and Chen says great pride is taken in the restaurant’s rotating daily soup specials. There’s even a homemade lavender lemonade — complete with real lavender, fresh squeezed lemons, hon ey and raw sugar — to wash everything down.
“I think we just focus on quality,” Cas sidy says. “That’s our No. 1 thing that we like to focus on here … We try to make everything from scratch whenever possi ble. I think keeping it fresh and consistent and using good quality ingredients, I think that’s No. 1.” —TRISTEN CRITCHFIELD
AL’S
Copper Ave NW (505) 314-1118 alsbigdipper.com
More than a dozen sandwiches, like the turkey/cheddar/ avocado “Wild Suze” are made to order at Al’s Big Dipper.Don Choche Tacos Y Cerveza ini tially gained a following in Al buquerque for its food truck be ginning in 2007 and while that mobile service is still active, the establishment has since strengthened its foothold in the city with a brick-and-mortar establish ment in the Los Ranchos area (7319 4th St. NW) that opened in 2019.
Choche is slang in Spanish for “Jorge,” which refers to Jorge Samaniego, the own er of the family-run restaurant. As one might expect, tacos are a signature item at Don Choche and options abound as they can be ordered with asada, barbacoa, car nitas, tripe, carne adovada, chicharron en salsa verde, chile relleno, chicken fajita, al pastor, fried fish, fried shrimp, green chile brisket or bean and cheese, to name a few. The tacos are made with corn tortillas and served with cilantro, onions, radish and limes. It’s worth noting that any of the aforementioned taco options can be add ed to quesadillas, nachos, tortas, burritos, gorditas and tostadas, as well.
A trip to Dan Choche would not be complete without a stop at the salsa bar, which provides a multitude of interest ing choices that go well with the compli
mentary basket of chips that accompany each visit or can be drizzled over an order of tacos. Some of the flavors available in clude pico de gallo, chipotle, tomatillo, pineapple, peanut (cacahuate), chile de arbol, green chile and chile piquin. Most are billed as being quite spicy, but there is a La Gringa salsa option for those with less adventurous taste buds.
Larger appetites — or groups — will be tempted by the Molcajetes, which is essentially meat of various types served by the pound. The filling dish comes with hot corn tortillas, griddled cheese with a green chile in the middle, and tasty sides of rice and refried beans.
That’s not all. Breakfast is served all day, the green chile brisket burger has drawn rave reviews and the dessert menu features delectables such as empanadas, churros, cheesecake and sopaipillas with honey. In other words, it’ll require more than just one visit to try everything. To top it all off, patrons can either dine inside or enjoy a tasty local cerveza on the re cently renovated and shaded patio, which also happens to be dog friendly. —TRIS
TEN CRITCHFIELDbucks as a template, the restaurant’s name was changed to Sushibucks, which is meant to signify affordable, quality food prepared in a relatively short period of time. Park is well aware that “affordable” and “quick” are not typically synonymous with sushi, but for an establishment locat ed in close proximity to the University of New Mexico, it’s an ideal combination.
“The service is really quick,” Park says. “The customer can order, pay and eat it. Our restaurant’s name is good for us. Re ally, sushi is a luxury food, and some kinds are pricey. It is not cheap. (Ours is) really fast food and really good quality sushi, so the customer can get fast service and good quality sushi.”
7319 4th St NW, Unit 1 (505) 433-2242 donchochetacosycerveza.com
While sushi is the star of the show, Su shibucks also provides a variety of Korean fare. This includes bulgogi, a type of thinsliced, barbecued beef and bibimbap, a rice dish topped with vegetables, spices, egg and occasionally, meat. Diners can also order udon (Japanese noodles), un agi (freshwater eel), poki bowls, a bento box, salmon and more.
“We have a lot of food,” Park says with a laugh.
When business isn’t overwhelming, Sushibucks patrons get to complete their dining experience by receiving a specially crafted orange beer (made from a real or ange) at their table, compliments of the chef.
Sunmi Park already had a concept in mind when she and her husband, SK Kim, took over the restaurant known as Asahi Express in January 2022. Using the national coffee chain Star
Two of the crowd favorites at the restau rant are the Sushibucks roll, which comes with shrimp tempura, avocado, spicy crab, hot sauce and unagi (eel) sauce, and the New Mexico roll, which adds green chile to a California roll to provide the Land of Enchantment’s signature flavor. Choices abound at Sushibucks, with more than 30 types of sushi rolls available, including baked and no-rice offerings in addition to the restaurant’s signature options and clas sic rolls.
“It’s kind of a special thing,” Park says. “I want to serve it to our customers for eating our food.”
—TRISTEN CRITCHFIELD
2106 Central Ave SE, Ste. A (505) 243-8089
Classic Mexican molcajetes, bowls loaded with meat and fresh ingredients, are a favorite at Don Choche.
Asian dishes with a New Mexico flair dot the menu at Sushibucks.
BY T. CHERRY/ATM
The benefits of making New Mexico-made liquor—and craft cocktails—more accessible to local restaurants
Publisher’s Note: New Mexico’s liquor laws, which had been largely unchanged for nearly a half-century, have undergone a major overhaul in the past two years—largely a result of market changes resulting from the pandemic, and the increase in local craft distilleries. The new laws have made licenses more accessible, thus expanding options for us consumers. For this month’s column, we enlisted Scott Feuille, President of the New Mexico Distillers Guild, to be our Guest Editor and explain the new liquor landscape.
Are you a restaurant owner, and do you have a license to serve beer and wine?
If so, there’s a little-known benefit that can help increase your offerings and add dollars to the bottom line. It’s been a year since House Bill 255, the sweeping reform of New Mexico liquor laws, has gone into effect. This little-known ben efit can have a big impact on our restau rants and small businesses.
Back in the old days, before HB 255, if you wanted to serve liquor in New Mex ico it was going to cost you…big. A li
cense to sell spirits could cost well over $500,000—plus $10,000 in annual re newal fees. Tough for smaller restaurants wanting to serve a margarita with those killer blue corn enchiladas.
Fortunately, those wanting to serve less potent alcohol had it a bit easier, with fees of around $1,100 per year to serve beer and wine. Hence the development of the Wine-a-Rita…no judgment here!
All that changed with HB 255, under the landmark legislation introduced by State Rep. Antonio “Moe” Maestas. As of July 1, 2021, a full liquor license, or “Restaurant B” license, runs an average of around $10,000 per year, based on
seating for an average-sized restaurant; a little bit less if you can count your tables on one hand, and a little bit more if your wait staff can fill Isotopes Park. A beer and wine-only license, or “Restaurant A,” costs a business only $1,050 per year, re gardless of size.
Now here is the best part. For a mere $500 per year more, the Restaurant A li cense can be expanded into a Restaurant A+ license that allows restaurants to not only serve beer and wine, but also any spirits produced and bottled by craft dis tillers in the state of New Mexico.
The end result? For a relatively small investment, New Mexico restaurants can
PHOTOS BY DON JAMES/ATM New Mexico Distillers Guild president Scott Fueille chats with Hollow Spirits owner Frank Holloway (l) and Carol Wight, CEO of the New Mexico Restaurant Association. WHAT’S HAPPENING IN ABQ’S BEER, WINE, AND SPIRITS SCENEoffer their customers finely crafted, arti san liquors made by some of the best dis tilleries in the country.
As the many fine breweries and wineries in our state have been winning awards and putting New Mexico on the map for the quality of their libations, the relative new comers to the scene—the spirit distill ers—have been building their own legacy.
In 2010, Colin Keegan, a pioneer in New Mexico distilling, launched Santa Fe Spirits. While not the state’s first distiller (a distinction that belongs to Don Quix ote Distillery in Los Alamos), Keegan certainly took the craft to the next level.
By 2014, the distilleries formed a guild. Led by Keegan, Greg McAllister from Al godones Distillery, Brian Langwell from Left Turn Distilling, and Teresa Dahl-Bre dine and Dave Crosley from Little Toad
Restaurants, distilleries and bars are now more easily able to serve cocktails made with New Mexico-made spirits.
Creek Distillery in Silver City, the New Mexico Distillers Guild was born.
From modest beginnings, the Guild has grown into a professional organization with over 20 member distilleries and sev eral associate members. Distilleries repre sent all regions of the state and use many local ingredients to produce their spirits. Many of the state’s producers are in Al buquerque and Santa Fe, but there are distilleries from Farmington to Taos, and from Silver City to Roswell—with new operations launching all the time. A wide variety of expertly crafted, award-winning New Mexico vodkas, rums, gins, agave spirits, and whiskeys that exceed nation al brand quality are enough to round out any cocktail menu, and most are certified New Mexico True.
The mission of the Guild is to promote the Land of Enchantment as a destination for outstanding distilled spirits, which brings us back to our diverse restaurant community.
Carol Wight, CEO of the N.M. Restaurant Association, says the passing of HB 255 will be a boon for restaurants and distill ers—and help consumers, too. “This license has potential for tremendous benefits for local New Mexico restaurants. The New Mexico dining scene is a unique and diverse community, being able to add locally craft ed spirits supports our New Mexico restaurants and adds to their bottom line,” says Wight, who owned several restaurants during her entrepreneurial career. “(It) benefits everyone from the distiller crafting their product, to the waitstaff closing higher check purchases, to the customer receiving an elevated dining experience, plus everyone that is part of that supply chain.”
The new law opens the way for New Mexico spirits, like Hollow Spirits Rum, to accelerate their growth and exposure to customers who possibly have yet to try the nascent products..
Dining trends have shown that today’s pa trons are eager to support local, and the robust tourist industry adds to that trend by supplying visitors who are hungry for all things New Mexico.
How better to satisfy that need than with a specialty margarita made from a locally crafted agave spirit, a refreshing mojito from local rum, a cucumber gimlet with local botanical gin, or an old fash ioned from…well, you get the picture.
For those restaurant owners previously
priced out of a full liquor license, Restau rant A+ is the perfect solution to starting a cocktail program using local spirits. The craft offerings for their customers offers an elevated experience—and can poten tially add thousands of dollars in monthly sales.
A cocktail program can come in many shapes and sizes. For restaurateurs want ing to keep it simple, cans of ready-todrink cocktails that only need to be poured over a glass of ice are a nice entry. Batched or kegged cocktails are simple, yet can still up the beverage game. The
next step up involves specialty cocktails created with locally sourced ingredients; they add a nice touch to a menu and can be sold at a premium.
An additional benefit of HB 255 is that now restaurants can add alcohol to home delivery. The rules are specific, but as long as at least $10 worth of food is involved and the delivery person is a state-certi fied server, home delivery of single-serve cocktails is now legal in New Mexico.
All of these changes also benefit cus tomers, who are finding more of their favorite eateries now offering local spir it and cocktail options to pair with their meals.
While many of the businesses with Restaurant A licenses have taken ad vantage of provisions in HB 255, many have not. To help spread the word to our restaurants, the Guild is partnering with the New Mexico Restaurant Association to host an upcoming trade-only Spirits Showcase event.
In this first-of-its-kind gathering, restauranteurs from around the state will be able to taste New Mexico spirits, chat with the distillers, sample cocktails creat ed by members of the Bartenders’ Guild, meet with liquor distributors and learn about the new liquor reforms from repre sentatives of Alcoholic Beverage Control.
After attending the Spirits Showcase and sampling the outstanding offerings from our state’s distilleries, restaurant owners will have all the tools they need to start a cocktail program worthy of New Mexico.
These are exciting times for New Mexico distillers and those who enjoy our spirits. As the industry in our state grows, so does the quality and reputation of the liquors that we produce. I’m excited for bartend ers, spirits enthusiasts, and cocktail fans to discover what all New Mexico spirits and distilleries have to offer. Partnering with the restaurants is a way to put the spotlight on one more thing that makes our state great.
—SCOTT FEUILLEScott Feuille is the incoming President of the New Mexico Distillers Guild. He is also the owner at Taylor Garrett Whiskey, and Head Distiller at Vara Winery & Distillery. A retired naval aviator and commercial airline pilot, he has traveled the globe and tasted some of the world’s finest spirits, but says he’s still fascinated by the skill and traditions of the great American distillers. His intent at the Guild is to promote the common interests of the New Mexico distilling community and the crafting of small-batch and artis anal spirits.
The team at Sister Bar is nothing if not clever when it comes to creating craft cocktails. Their summer menu includes four cocktails named after popular songs the team curated into a Spotify playlist, with a theme of “cooling tonics for summer”. One of the featured cocktails is the ‘T.V. Eye,’ named after the song by the 70s punk group The Stooges. The drink features vodka infused with coffee and Earl Grey tea, elderflower, and grapefruit. When creating the cocktails, bartender David Rivera wanted to incorporate leftover coffee grounds for sustainability, which led to the infused vodka (which takes two days). It drinks like an iced tea on a hot day—refreshing, crisp, and floral, but with a kick. And in case you’re wondering about that Spotify playlist, it’s dubbed “Sister Bar ABQ Summer ‘22.” Enjoy! —DLM
T.V. EYE, $10 Sister Bar 407 Central Ave. NW (505) 242-4900 sisterthebar.com
Refreshing
PHOTO BY DON JAMES/ATM
There’s a quote from Fred Ader in his Albuquerque Rebels Volleyball Club bio that reads: “Defeat is just a phase; challenges are forever.”
While the statement is great as a moti vational tool for the countless college vol leyball hopefuls who compete for the pro gram, which is run by Fred and his wife, Patty, it took on a more significant mean ing recently when he was diagnosed with Amyotrophic Lateral Sclerosis (ALS), a terminal degenerative disease of the ner vous system that weakens the muscles and affects the body’s ability to function. As a result of the condition, Fred has lost the use of his left arm and hand. If it seems like a bitter pill to swallow for a retired Air Force veteran who has been playing, coaching or officiating volleyball for near ly three decades, he doesn’t show it.
Instead, he points to that quote, which serves as a metaphor — both in sports and in life.
“You already know that you have to en dure challenges. If it’s challenges in school, challenges in your personal life, challeng es at work — it could be anything,” Fred says. “It’s how you approach it and if you feel like you’re defeated, you’re basically just giving up. I’d rather you challenge ev erything that confronts you, but you just have to put yourself in the position. Learn how to act, learn how to accept.”
In light of recent events, the Aders have admittedly had to take a step back from ARVC to focus on treatment for Fred. But their devotion to the program and the players within it hasn’t waned.
“We just have a different perspective because of the terminal diagnosis,” Pat ty says. “Everybody has their things that they deal with. You just don’t always know. The best thing we can do is help to
enrich their lives.”
When the Aders took over ownership of the club some 22 years ago, there were six teams that held practices at local mid dle schools throughout the city. Today, the ARVC boasts more than 30 teams and a staff of more than 60 coaches with access to a five-court, 21,000 square foot facility located near the indoor soccer complex on 7800 Las Lomitas NE. While there are teams for every skill level rang ing from ages 7 to 18, many players have serious college aspirations. Over the past two decades, the ARVC has sent more than 200 players all over the country to play collegiately.
The goal, however, is not to simply de velop top prospects. That’s just a byprod uct of the system that’s in place.
“What makes it special is our staff is very attentive to the needs of the players,” Fred says.
“We want to see the beginners, the one that wants it, the one that needs to im prove on it. If you’re a new person or new student athlete that wants to learn that sport, you want to go to an organization that’s gonna provide the love and care as well as monitoring - and then make them feel that they are being valued. That’s the key. It’s not about you. It’s about the kids. I see that if I can distract the kids away from the bad things, I think I’m doing something special.”
As it turns out, Fred’s culinary skills on the grill are pretty special, too. His “Ha waiian Burgers” (also known as Teriyaki Burgers) have been a hit since he honed the recipe during his stint in the military. Over the years, Fred has fired up the grill for family, neighborhood friends and even players and parents involved with the club.
The ingredients can vary — Fred often
goes by taste — but typically include soy sauce, sugar, garlic and onions. Other addons such as mushrooms, bell peppers, green onions and egg are optional but not necessary.
“You can put it in a bun. You can just eat it without it,” Fred says. “It’s basically almost like meatloaf, but you don’t bake it. You put it on the grill. You don’t need lettuce, tomatoes or any condiments like ketchup or mustard. You can just eat it plain. It’s awesome.”
—TRISTEN CRITCH FIELD BY RYAN FLANAGAN/ATM2 pounds ground beef
1/2 of each - 4 multi color peppers
1 small onion
4 mushrooms
1/2 Cup sugar
1/4 Cup soy sauce
1 egg
Hamburger buns
Finely chop all of the veggies. Place meat in a large bowl, then add the veggies, sugar, soy sauce, and egg. Combine the ingredients. Form into patties and cook on a hot grill. Add jalapeños or other peppers if you like things a little spicier. Enjoy!
Teriyaki BurgersALQUDS 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.
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
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.
VEGETARIAN RESTAURANT $$ 1450 Juan Tabo Blvd. NE, 332-8565
This vegetarian Vietnamese spot is also veganfriendly. Pho fans don’t fret; Thai and wonton soup will satisfy any meat eater.
FIVE STAR BURGERS $
5901 Wyoming Blvd. NE 821-1909, 5starburgers.com
From bison, salmon, turkey and crab to lamb, chicken and Black Angus beef, burger addicts will love Five Star’s 100 percent natural meat. Handformed patties or vegetarian options paired with wine from St. Clair Winery or beer from Marble Brewery are a match made in heaven.
66 DINER $$ 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 $$ 1830 San Pedro Dr. NE 255-5080, abccakeshop.com
Specializing in custom cakes and baked goods for all occasions, this bakery focuses on freshness and flavor. Everything is made from scratch, including the cupcakes, cookies, pies, Danishes, pastries, and other desserts.
4410 Wyoming Blvd. NE 299-6973, theacrerestaurant.com
The Acre Restaurant specializes in comfort vegetarian cuisine with a goal to challenge meateaters and question what vegetarian food is, all while creating healthy, sustainable dishes.
ABUELITA’S NEW MEXICAN KITCHEN $
6083 Isleta Blvd. SW, 877-5700
Kathy Martinez’s brother, Chris Romero, opened Abuelita’s New Mexican Kitchen in Bernalillo 26 years ago. Since then, nothing has changed. The Huevos Rancheros are a best seller, as is the Kitchen’s signature dish, the Tacopilla.
AJIACO COLOMBIAN BISTRO $$ 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 $$ 3600 Cutler Ave. NE #3 plus 1 other metro location 554-1967, amoreabq.com
After relocating to Albuquerque from Naples, Italy, Gabriel and Kimberly Amador missed Neapolitan pizza. The husband and wife team, certified by the Association of Neapolitan Pizzaiuoli (APN), opened Amore, bringing a slice of Italy to Albuquerque. A Neapolitan brick oven fires delicious pizzas, such as the Margherita and the Zia, for 60 to 90 seconds at 905 degrees Fahrenheit. Local beer and wine compliment the pies perfectly.
VEGETARIAN CAFÉ $ 5200 Eubank NE, Ste E7, plus 2 other metro locations, 275-2424, chaishoppe.com Annapurna offers some of the most enlightened, health-conscious vegetarian and vegan plates in the city, with plenty of options for people suffering from food allergies or Celiac disease. And the menu is world-class, with options from virtually every continent.
ANNIE’S SOUP KITCHEN $ 3107 Eubank Blvd. NE 296-8601, anniessoupkitchen.com With four homemade soups made fresh every day, and home-style favorites such as avocado and bacon omelets and piles of potatoes topped with melted cheese, chile and eggs, Annie’s specializes in comfort.
ANTIQUITY RESTAURANT $$$$ 112 Romero St. NW 247-3545, antiquityrestaurant.com
Antiquity Restaurant is located just off historic Old Town Plaza. Antiquity holds the distinction of being the only restaurant in Albuquerque to serve the Henry IV—a bacon-wrapped filet mignon placed on a bed of artichoke leaves, topped with an artichoke heart and covered with béarnaise sauce.
ARTICHOKE CAFÉ $$$ 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 $$ 318 Central Ave. SW 224-9119, asiannoodlebar.com
Every kind of noodle awaits at this Downtown eatery, from spicy sesame udon noodles to chicken pho with cilantro, jalapeños, and lime. Slurping has never been so tasty.
ASIAN PEAR $ 8101 San Pedro Dr. NE, Ste D 766-9405, asianpearabq.com
Specializing in healthy, authentic, Korean-style eats, this shop pleases the palate with delicious takes on BBQ chicken, kimchi pancakes, and flavorful bowls.
A trip to Baton Rouge, LA, for some Cajun cuisine was the impetus behind bringing Shrimp Benedict to the Cafe 6855 menu. “People really like it,” says owner Kim Baird. “In New Mexico, generally you get a New Mexican flair on eggs benedict, and then ours is from a different region of the country. I think that makes it popular.” The dish features a toasted English muffin topped with two poached eggs, spinach and Gulf Coast shrimp, which is sauteed with white wine and Cajun creole seasoning — adding just a little bit of spice. A homemade Tabasco hollandaise drizzle completes the experience, along with sides of fresh fruit and papas. As a sister restaurant of the famed Vernon’s Steakhouse, Cafe 6855 utilizes the same made-from-scratch approach with the highestquality ingredients available. All meals are prepared by the same culinary team, as well. “I think that’s a little bit different than just your regular breakfast restaurant,” Baird says.
— TRISTEN CRITCHFIELD
Cafe 6855 6855 4th St NW (505) 890-9150
AZUMA SUSHI & TEPPAN $$ 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 T. CHERRY/ATM Shrimp Benedict, $15BOCADILLOS $
200 Lomas Blvd. NW, Suite 110 243-3995, bocadillos505.com
Slow-roasted meats are the highlight of the Food Network “Chopped” winner, Marie Yniguez. Open for breakfast, lunch, or dinner on Wednesdays–Saturdays, pop in for a burrito or sandwich filled to the brim with pork, chicken, turkey or corned beef.
BOSQUE BREWING CO. $ 106 Girard Blvd. SE, B, plus 1 other location 508-5967, bosquebrewing.com
Another favorite on the ever-growing ABQ brewery scene, Bosque Brewing Co. is the product of three NMSU grads’ love for brew. With 10-12 of Bosque’s own sudsy creations on tap every day, the brewery is teeming with options to pair with seasoned fries, daily specials, or an array of other appetizers, soups, salads, and sandwiches.
BRICKYARD PIZZA $$ 2216 Central Ave. SE 262-2216, brickyardpizza.com
Three very important pizza points rule supreme here: quantity, quality, and value. Enjoy handtossed, homemade pizza with fresh sauce in a spicand-span, laid-back atmosphere.
BRIXENS $$$
400 Central Ave. SW 242-2400, brixens.com
A creative spin on American bar fare inspired by New Mexican culture, the restaurant serves 99 bottles of beer, literally on the wall, and a range of food items. Brixens has many unique qualities, but a couple notable qualities include its all-day happy hour on Sundays and 3-6 p.m. daily.
BUDAI GOURMET CHINESE $$ 6300 San Mateo Blvd. NE, Suite H-1 797-7898, budaigourmet.com
The menu features specialties from different regions of China and Taiwan, all painstakingly prepared by chef Hsia Fang. The Crispy Flounder Filet is sure to please diners from both the East and the West. The Mini Steamed Pork Buns shouldn’t be missed.
BURGER BOY $ 12023 New Mexico 14, 281-3949 burgerboynm.com
Everything in this tried-and-true staple is made from scratch: enchiladas, breakfast burritos, tacos and burgers (of course!). Fans are especially enamored with the green chile cheeseburger.
THE BURRITO LADY $ 938 Eubank Blvd. NE, 271-2268
The Burrito Lady—otherwise known as Consuelo Flores—cooks every one of her huge burritos herself, made-to-order. That means you should be prepared to wait (the line here can often go out the door). It’s worth it—ask for your burrito smothered if you want to really heat things up.
BURRITOS ALINSTANTE $ 2101 Broadway Blvd. SE plus 5 other metro locations 242-0966, burritosalinstante.com
A paradise for anyone who loves wrapping tasty things (chicharrones, carne adovada, bacon, cheese, potatoes—you get the picture) up inside of locally made tortillas, this operation maintains a half dozen storefronts between Belen and Albuquerque.
CAFE 6855
$$ 6855 4th St. NW, 890-9150 cafe6855.com
A sister restaurant to Vernon’s Speakeasy, Café 6855 has gourmet dishes, expertly prepared and served in an elegant atmosphere. The menu is populated with gourmet sandwiches, salads, and cafe specialties that redeploy Vernon’s ingredients to thrilling effect.
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.
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
$$$ 6209 Montgomery Blvd. NE 881-8104, chezaxelrestaurant.com At Chez Axel, classical music is played at dinner Tuesday through Saturday, and the food has a decidedly French twist: cassoulet, trout amandine, chocolate mousse, and authentic French onion soup. Reservations are recommended.
CHOCGLITZ & CREAM $ 10660 Unser Blvd. NW 898-4589, chocglitzandcream.com
Certified fair-trade chocolate and a chocolatier with 45 years of experience means you’ll find some of the best sweet-tooth satisfying offerings (including ice cream flavors such as raspberry red chile and Mexican coffee).
CHRISTY MAE’S RESTAURANT $
1400 San Pedro Dr. NE 255-4740, christymaes.com
“Hearty” and “homestyle” are the key words here, a hands-down favorite of early-dinner lovers. Oldfashioned staples are the standards, so look for chicken salad, potpies, country-fried steak with homemade mashed potatoes, and beef stew.
CHURCH STREET CAFÉ $$
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.
Israel Rivera didn’t initially have high expectations when he added the Chorizo and Egg Torta to The Shop’s breakfast menu. In fact, the restaurant’s owner claims the item was “kind of a joke” at first. “When we first put together the menu, the main thought was ‘What do I want to eat when I go out,’” Rivera explains. “So that was always the driving focus of our menu, something a little different, with fresh, house-made ingredients, but also familiar enough to most people to be comfortable. I didn’t think most people would understand it or even want it, but I knew that’s something I wanted on the menu.” The dish includes beef chorizo with two eggs — all scrambled together — served on a bolillo roll with black beans, avocado, fontina cheese and chipotle aioli. Rivera was pleasantly surprised to be wrong, as it quickly became a favorite item on the menu. “It feels really cool to have something come truly from my past experiences and straight from my heart onto a plate, and (to) have people really enjoy it. It’s amazing,” he says. —
TRISTEN CRITCHFIELD
The Shop Breakfast and Lunch 2933 Monte Vista Blvd NE (505) 433-2795
THE CROWN ROOM $$$$ 145 Louisiana Blvd. NE 767-7171 abqdowns.com/crown-room
Perhaps Albuquerque’s best-kept fine dining secret, this gem is tucked away in the newly remodeled Downs Casino. With an incredible selection of liquors and wines, gourmet dishes, tableside Bananas Foster, and Dom Pérignon palate cleansers, this special occasion hideout is hard to beat, anywhere in the 505.
CURRY LEAF $ 6910-C Montgomery Blvd. NE 881-3663, curryleafrestaurant.us
Curry Leaf is the only restaurant in New Mexico to offer both North and South India cuisine. This means that, while you can get familiar favorites like tandoori chicken, you can also explore the world of chicken chettinad and dosas—a type of crepe made with fermented lentil and rice flour, filled with stuffing like potato, spiced vegetables, or ground lamb.
THE DAILY GRIND $ 4360a Cutler Ave. NE 883-8310, dailygrindabq.net
This family-friendly restaurant serves breakfast and lunch, including huevos rancheros and a huge assortment of baked goods. On Friday and Saturday, look for spontaneous specials, such as stuffed French toast or steak and eggs.
6001 San Mateo Blvd. NE, 830-6561
$
Named after the city in Chihuahua, Mexico, Delicias delivers traditional fare of the region, like caldo de res (beef stew), gorditas, carnitas, flautas, and horchata.
DG’S DELI $ 1418 Dr Martin Luther King Jr Ave. NE 247-3354, dgsdeli.com
With 31 cold sandwich options and a wide variety of grilled hot sandwiches—ranging in size from mini to jumbo—there’s something for everyone here. Try the Green Chile Philly or the Lobo Club.
D.H. LESCOMBES WINERY & BISTRO $$ 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.
PHOTO BY DON JAMES/ATM Chorizo and Egg Torta, $11EL PATRON $$
$$ 8806 4th St. NW, 897-0444, elbrunos.com
Y CANTINA
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.
6800 4th St. NW, 344-0448
Those with a bottomless appetite might meet their match with any of El Camino’s breakfast burrito options. These plate-sized behemoths are filled with eggs, hashbrowns or home-fries, and your choice of meat, then smothered in red or green chile.
111 Carlisle Blvd. NE 503-6202, elcotorroabq.com
Made to order gourmet tacos are on full display among classic Mexican street food like elotes and ceviche. A full salsa bar lets you spice up your meat, fish, vegetarian, or vegan tacos. Taco Tuesdays feature $2 tacos and bottled Mexican beers.
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.
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
$$$
Food and atmosphere go hand-in-hand at this Duke City staple, ensuring an unforgettable experience. Enjoy fresh salsa, enchiladas, burritos, carne adovada, and many more New Mexican dishes while sipping a margarita on one of the many beautiful patios. Reservations are recommended.
3527 Gibson Blvd. SE, 265-3338
Its name means “the flavor of Juarez,” and since 1980, this restaurant has served just that. Try the family recipes for menudo and carne desebrada (shredded roast beef sautéed with jalapeño, tomato, and onions).
EL SARAPE
3248 Isleta Blvd. SW, elsarapeabq.com
$$
Specializing in authentic food from all regions of Mexico, you can count on dishes such as nopalitos (cactus sautéed with onions, tomatoes, and garlic), fresh salsa, burritos, chile rellenos, and seafood specials with shrimp, oysters, calamari, and fish.
ELOY’S NEW MEXICAN RESTAURANT $ 1508 Wyoming Blvd. NE, 293-6018
Opening 36 years ago, Eloy’s New Mexican Restaurant’s claim to fame is its consistent food and service, offering the same recipes that made it famous all those years ago. Try the No. 1 Eloy’s Deluxe Dinner, with a little bit of everything.
EMBERS STEAK & SEAFOOD $$$ 11000 Broadway Blvd. SE 244-8288, isleta.com
Whether you are dining inside or al fresco on the rooftop patio, Ember’s boasts some of Albuquerque’s most beautiful 180-degree views of the Bosque, making for the perfect setting to catch the sunset next to the warmth of the glowing fire pits.
FANO BREAD COMPANY $ 4605 McLeod Rd, NE 884-5555, fanobread.com
For more than 16 years, Fano has made the freshest bread in the city. Whether it’s the rustic loaf, the green chile cheese bread or raisin cinnamon bread, you’ll think you’re touring the streets of Italy with each bite.
FAN TANG $$ 3523 Central Ave. NE 266-3566, fan-tang.com
With authentic family recipes that include coffee chicken (rubbed in Satellite coffee, then stir-fried with flavorful sauce) and creative additions like soul dumplings (made with tofu, kimchi, and cashew pesto), this spot is sure to satisfy.
FARINA ALTO PIZZERIA & WINE BAR $$
10721 Montgomery Blvd. NE 298-0035, farinaalto.com
The Northeast Heights version of Farina offers the same urban atmosphere as the East Downtown (EDo) Farina, minus the elbow-to-elbow seating. Alto offers every pizza on the EDo menu, such as the Formaggio di Capra and the Carne, but includes unique dishes—Eggplant Parmesan Napoleon and Oven-Roasted Chicken Wings. Alto’s wine room is stocked with more than 300 bottles of wine.
FARINA PIZZERIA $$
510 Central Ave. SE 243-0130, farinapizzeria.com
Whether you like yours bianco or covered in carne, you’ll get a pie cooked to perfection at this relaxedbut-hip urban eatery.
FARM & TABLE
$$$ 8917 4th St. NW 503-7124, farmandtablenm.com
This North Valley eatery’s ever-changing menu features seasonal produce, which often comes from the restaurant’s own farm. If the produce doesn’t come from the farm, it’s sourced from a slew of local vendors. Enjoy grass-and-alfalfa-fed steaks and produce-focused dishes that use local kale, chard, okra, chile, and tomatoes.
$$ 3718 Central Ave. SE, 227-0330
THE FARMACY
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 $$ 3258 La Orilla Rd. NW, B-1 445-8500, flixbrewhouse.com
Flix is a one-of-a-kind concept; a movie theater that serves full meals and an in-house brewed beer menu in its stadium-seating “dining rooms.” The dream is real, Albuquerque–you can catch the latest blockbuster in theaters while knocking back a pint and having dinner brought to you.
FLYING STAR CAFÉ
$$ 8001 Menaul Blvd. NE plus 5 other metro locations 293-6911, flyingstarcafe.com
With handmade desserts to die for, artisan breads, and a menu filled with everything from eggs to enchiladas, Flying Star offers plenty of options for every meal (and snack time) of the day.
FORQUE KITCHEN AND BAR $$ 330 Tijeras Ave. NW 842-1234, albuquerque.hyatt.com
Forque’s multi-level, tastefully decorated dining room features floor-to-ceiling windows and makes it easy to forget you’re dining at a Downtown hotel. The elegant presentation extends to the regional cuisine, which is prepared in the restaurant’s open kitchen by executive chef Eli White and his staff.
FORK & FIG $$ 6904 Menaul Blvd. NE, Ste C 881-5293, forkfig.com
Upscale, but surprisingly down-home, Fork & Fig dishes offer up a streamlined menu of favorites, including burgers, sandwiches, and salads, with surprising artistry along the way. Sweet potato tots, anyone?
FOURTH AND ROMA CAFÉ $ 500 4th St. NW, #106, 245-7662
Delicious chai, coffee, sandwiches, salads, and occasional East-Indian specials conveniently located in the old Bank of America building downtown.
FRANK’S FAMOUS CHICKEN AND WAFFLES $ 400 Washington St. SE, 712-5109 franksfamouschickenandwaffles.com
Owner and former Lobo basketball player Frank Willis wanted to give Albuquerque the soul food he had while growing up in Los Angeles. He fiddled with flavors, making sure they were perfect, before opening his restaurant to dish out favorites like chicken and waffles, fried pickles, mac ‘n cheese, and collard greens.
3509 Central Ave. NE 433-5911, frenchish.com
$$$
Envisioned as a casual neighborhood restaurant, frenchish’s menu draws inspiration from an eclectic mix of French and Midwestern U.S. cuisines, with an active focus on clean, simple foods.
FRIENDS COFFEE & SANDWICH SHOP $ 200 3rd St. NW 243-4801, fcass.com
Every cup of coffee served at Friends Coffee & Sandwich Shop is from New Mexico Coffee Company, and a different flavor is showcased each day of the week. Local favorites such as the quesadilla and the Taco Burger are dependable lunch choices.
FRONTIER RESTAURANT $ 2400 Central Ave. SE 266-0550, frontierrestaurant.com
Famous for its legendary Frontier Rolls, hot-offthe-iron tortillas, burgers, New Mexican favorites, hash browns, fresh-squeezed orange juice, and more, Frontier is Albuquerque’s melting pot—it’s a guarantee you’ll see someone you know there.
GARCIA’S KITCHEN $ 2924 San Mateo NE plus 5 other metro locations 888-3488, garciaskitchen.com
This Albuquerque institution serves up classic New Mexican dishes, from freshly made tortillas to an extensive burrito list. You’ll leave one of the multiple locations with a full belly and content heart.
GARDUÑO’S OF MEXICO RESTAURANT AND CANTINA $$ 10031 Coors Blvd. NW plus 1 other metro locations 880-0055, gardunosrestaurants.com
Garduño’s consistently earns enthusiastic kudos for its mouthwatering enchiladas, burritos, salsa, and knockyour-socks-off margaritas. And, with three locations around town, you’re always near a fiesta.
GECKO’S BAR AND TAPAS $$ 5801 Academy Rd. NE 821-8291, geckosbar.com
Plenty of tasty tapas—including Southwestern Krab Taquitos and Red Molé Grilled Sirloin Tacos—and hearty salads and sandwiches, too.
GINO’S NEW YORK STYLE PIZZA $ 3908 San Mateo Blvd. NE 883-6000, ginosnystylepizza.com
With handmade lasagna and pizza dough, among other items, Gino’s New York Style Pizza shares family recipes with its customers. From the buttermilk ranch dressing to the Eggplant and Chicken Parmigianas, homemade cooking is not too far away.
GIOVANNI’S PIZZERIA $ 921 San Pedro Dr. SE, 255-1233 giovannispizzaalbuquerque.com
Giovanni’s isn’t easy to spot at first, but once you’ve had a big slice of fold-in-half New York-style pie, you’ll never miss it again. Whether you like it covered in spinach, pesto and tomatoes, cheeseonly, no cheese at all, or plain pepperoni, you’re sure to find your pizza match.
GOLDEN CROWN PANADERIA $ 1103 Mountain Rd. NW, 243-2424, goldencrown.biz
Golden Crown Panaderia is known for taking creativity in baking to the next level. Try the original biscochitos or cappuccino, chocolate and sugarfree versions. Don’t miss out on homemade green chile bread, pizza, and creative bread sculptures.
GRASSBURGER $ 5600 Coors Blvd. NW, Ste C3 plus 1 other metro location 361-2368, eatgrassburger.com
There’s a lot that sets the burger joint apart— including its community involvement, its vegan and gluten-free burger options, and its commitment to a no-corn syrup menu.
GREENSIDE CAFÉ $$$ 12165 NM-14, Cedar Crest 286-2684, greenside.cafe
This Cedar Crest café offers a casual family atmosphere with large portions of gourmet-quality food: French toast made with orange and vanilla batter, Turquoise Trail Trout, rich homemade ice cream, and a Monte Cristo sandwich with green chile.
THE GRILL ON SAN MATEO $ 3300 San Mateo Blvd. NE, 872-9772
A choice of mesquite-grilled chicken, rib eye, hot dogs, and burgers (beef and garden) accompany bottomless house-made chips and salsa, complete with sides like classic fries and fried zucchini, and fresh fixings are on a build-your-own basis offering a completely customizable burger.
THE GROVE CAFÉ AND MARKET $$ 600 Central Ave. SE, Ste A 248-9800, thegrovecafemarket.com
The brunch and lunch favorite is well-known for its exceptional dishes made from local and organic ingredients, and it now offers a newly expanded menu, with additions such as the French Ham & Cheese with d’affinois cheese, mostarda, and caper mustard sauce.
GYROS MEDITERRANEAN $ 106 Cornell Dr. SE, 255-4401, egyros.com
Tried-and-true Greek recipes, such as traditional Kota Reganato (oven-roasted chicken with oregano, garlic and lemon), fresh Greek salads, Patates, and, of course, sweet baklava, served in a friendly, laidback collegial atmosphere.
The Daily Grind definitely lives up to its mantra of “more than just great coffee.” Established in 1996 and located in a plaza off of I-40 and San Mateo (it moved to its current spot from a Northeast Heights location on San Pedro and Candelaria in 2013), the restaurant provides a variety of daily baked goods as well as breakfast and lunch favorites prepared with an “upscale twist.” One item that fits that description is the Cheddar French Toast BLT. Like everything else at The Daily Grind, it is made to order. Savory cheddar french toast serves as the foundation, and the sandwich comes with the obligatory bacon, lettuce and tomato one might expect on a BLT. An egg on top and home fries and syrup on the side completes the experience. Some might say it’s an ideal — and filling — complement to the shop’s wide selection of specialty coffee, espresso, latte and tea drinks.
TRISTEN CRITCHFIELDThe Daily Grind
4360 Cutler Ave NE (505) 883-8310
—
4512 Corrales Rd, plus 1 other metro location 898-2370
Offering breakfast and lunch, Hannah & Nate’s is all about flavor—whether it’s the flavor of traditional New Mexican cuisine, cuisines from throughout the world or the family recipes served.
HELLO DELI
7600 Jefferson St. NE 797-3354, hellodeliabq.com
$$
Home to one of the most delicious breakfast burritos around, Hello Deli serves sandwiches and even Frontier’s sweet rolls.
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.
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.
425 San Felipe St. NW 765-1455, highnoonrestaurant.com
$$$
Located in a 300-year-old house in the heart of Old Town, High Noon has a menu stocked with New Mexican fare such as burritos and enchiladas, but you can also find baked brie and buffalo burgers here. Reservations are recommended.
HOLY BURGER $ 700 Central Ave. SE 242-2991, holyburgernm.com
Originally a Route 66 diner with a carport, and later Bob’s Fish and Chips, Holy Burger now boasts some of the juiciest burgers in town, as well as one of the breeziest and most boppin’ patios in the city.
HORSE AND ANGEL TAVERN $$
5809 Juan Tabo Blvd. NE, 299-0225
Whether you want a simple sandwich for lunch, appetizers and a beer in the afternoon, or steak and enchiladas at midnight, this Heights tavern is the place to be any time of the day.
HOT PINK THAI $$ 2626 San Pedro Dr. NE, 872-2296
For dine in or takeout, at lunchtime, you’ll get $1.50 off dishes over $10 and a free vegetable egg roll. Favorites include pumpkin curry, pad thai, and drunken noodles. Most dishes are customized with your choice of protein and spice level, from no chili at all to Thai hot.
1520 Rio Rancho Blvd. SE. Rio Rancho 962-0123, hottamalesnmrestaurant.com
$
This Rio Rancho restaurant serves bona fide New Mexican with hand-blended red chile and fireroasted green chile: Green Chile Stew Omelet, Hot Tamale Bowl, and Fajitas are just a few of the spicy dishes.
HURRICANE’S CAFE $ 4330 Lomas Blvd. NE, 255-4248
With Route 66 serving as the city’s heart, it’s always good to hop over to a good ol’ fashioned diner. Pick out a classic dish, such as pancakes or omelets from the lengthy breakfast menu, or chow down on a burger, enchilada, or chicken fried steak. Of course, you can take a stab at the hearty Disaster Burrito, but you’d better make plenty of room if that’s on your agenda.
I SCREAM ICE CREAM $ 2000 Carlisle Blvd. NE, 268-0139
The cozy dessert shop is filled with toys, gadgets, board games, and—oh yeah—34 flavors of ice cream and 28 different toppings. Each scoop comes with a free mix-in, and there are fresh mini doughnuts available on weekends.
IL VICINO $$ 3403 Central Ave. NE plus 2 other metro locations 266-7855, ilvicino.com
Using wood ovens to bake its thin-crust pizzas, Il Vicino (which means “The Neighbor”) also offers hearty calzones and award-winning brews from its own brewery.
PHOTO BY T. CHERRY/ATM Cheddar French Toast BLT, $11.50INDIGO 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.
The Salmon Hash is a relative newcomer to the M’tucci’s Twenty-Five lineup — it was added to the brunch menu less than a year ago — but it’s already made quite the impression. “People love it because the salmon confit has all the juices inside the salmon and it’s really tender,” says sous chef Joel Hernandez. “Combined with the hollandaise sauce and the poached eggs, there are a lot of flavors floating in your mouth.” The salmon is cooked in the oven at a low temperature with pastrami seasoning, and the dish comes complete with artichoke heart, spinach and baby Yukon potato hash. It’s important to note that availability is limited for the Salmon Hash, as it is only served from 11 a.m to 3 p.m. on Saturdays and Sundays at the restaurant. “Don’t get me wrong, all the brunch menu is pretty good. We work to bring our guests the best quality,” Hernandez says. “But the salmon is one of the signature dishes that we’re looking forward to keeping on the menu. We make changes but that’s one of the dishes we try to keep it as is.” — TRISTEN CRITCHFIELD
M’tucci’s Twenty-Five 4939 Pan American Fwy (505) 554-2660
KAKTUS BREWING CO. $ 471 S Hill Rd, 818-7285, kaktusbrewery.com
Tucked away from it all, Kaktus specializes in European-style pints, and a menu featuring pizzas and apps uniquely topped with game meats like elk, boar, bison, and duck. Special events on weekends abound.
KATHY’S CARRY OUT $ 823 Isleta Blvd. SW, 873-3472
This carry out has been a South Valley favorite for 38 years. Look for the chicharron burrito with egg, fresh hand-cut fries, and the daily special—you just might land on a seems-too-good-to-be-true deal, such as three tacos for $3.
KATRINAH’S EAST MOUNTAIN GRILL $$ 150 State Rd. 344 A 281-9111, eastmountaingrill.com
This contemporary diner specializes in homemade dishes, such as gyros, hand-cut steaks and burgers, and the best-selling Southern Salad (with fried green beans, bacon, cheddar cheese, tomato, and fried or grilled chicken or steak).
KIMO’S HAWAIIAN BBQ $ 3239 Girard Blvd. NE, 582-2797 kimosabq.com
Hawaii comes home. What began as a food truck is now a brick-and-mortar location also. Try freshfrom-the-isles Kalua Pork and Huli Huli Chicken plates served with sides like steamed cabbage, rice, and macaroni salad.
KOLACHE FACTORY $ 8001 Wyoming Blvd. NE, Ste B3 856-3430, locations.kolachefactory.com
The Kolache Factory franchise out of Texas focuses on Czech style Kolaches that were traditionally a warm, semi-sweet pastry filled with sausage, cheese, or fruit and originated in Eastern Europe dating as far back as the 1700s.
LA QUICHE PARISIENNE BISTRO $$ 5850 Eubank Blvd. NE, Ste 17 242-2808, laquicheparisiennebistro.com
Long considered an authentic French staple of downtown ABQ, La Quiche has comfortably settled into the Heights and the baked goods will comfort your lazy weekend brunch cravings with true Parisian cuisine from the mainland.
LA REFORMA
8900 San Mateo Blvd. NE, Ste I 717-1361, lareformabrewery.com
$$
On the taco front, La Reforma is virtually unimpeachable, offering options like braised pork shoulder carnitas, tempura-battered white fish pescado, and rotisserie-broiled al pastor for carnivores, along with tempura-battered avocado (aguacate) for those looking for something plantbased.
1950 Juan Tabo Blvd. NE 299-9968, lasalita.com
The name may mean “little room,” but this New Mexican restaurant always has a full house. The chile rellenos, chile con queso, sopaipillas, and shredded beef burrito (a Wednesday special) have earned loyal customers for 37 years.
LAGUNA BURGER $ 2400 12th St. NW plus 2 other metro locations 352-8282, thelagunaburger.com
Every half-pound burger is made fresh upon ordering, topped with Hatch green chile, and slipped on a butter-toasted bun made specifically for Laguna Burger by Sara Lee. Also on the menu: freshly-cut fries, foot-long chile cheese dogs, and zingy breakfast burritos.
THE LAST CALL $ 6261 Riverside Plaza Ln. NW, Ste A1 717-1207, lastcallabq.com
This late-night eatery specializes in freshly-made Baja Mexican street cuisine (think: carne asada fries). If you’re lucky, you just might run into the “Taco Box” while out on the town: a mobile extension of the restaurant that brings the food to you.
$$ 2220 Unser Blvd. NE 836-1022 lavarockbrewpub.com
The casual brewpub on Unser currently has 7 of their own beers available on tap, with several other local guest taps as well. Standard bar fare gets gussied up here, like the housemade hot sauces on the wings and the fries loaded with green chile and queso.
LAZY LIZARD GRILL $ 12480 North Hwy. 14, Sandia Park 281-9122, lazylizardgrill.com
From the King Cobra Pizza and made-fromscratch Jalapeño Poppers to their impressive selection of microbrews, the Lazy Lizard Grill has customers always coming back for more— and has the food and atmosphere to back it up.
PHOTO BY T. CHERRY/ATM Salmon Hash, $14LE BISTRO VIETNAMESE RESTAURANT $$
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.
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.
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.
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.
LOS CUATES
$$ 8700 Menual Blvd. NE plus 2 other metro locations 237-2800, loscuatesrestaurants.com
Popular since it opened over 25 years ago, Los Cuates serves its own ancho-chile salsa and tons of delicious New Mexican dishes in humongous portions.
LOYOLA’S FAMILY RESTAURANT $$ 4500 Central Ave. SE, 268-6478 loyolasfamilyrestaurant.com
You’ll find both American and New Mexican goodies here, from fried chicken, roast beef and sandwiches to tasty local favorites such as burritos and posole.
LUIGI’S RISTORANTE AND PIZZERIA $$ 6225 4th St. NW 343-0466, luigisitalianfood.com
Enjoy more than 250 made-from-scratch Italian dishes, including pizza, chicken Florentine, spaghetti and meatballs, and green chile chicken lasagna.
M’TUCCI’S ITALIAN
$$ 6001 Winter Haven Rd. NW plus 2 other metro locations 503-7327, mtuccis.com
The menu at the Westside’s authentic Italian staple features refined comfort food classics, from meatball marinara to pot roast. Other menu items are crafted from choice Berkshire pigs that the eatery imports from northern Iowa and southern Minnesota farms. In fact, a unique pork dish is incorporated into a featured dinner special every night. Wash down your pasta, pizza, or salad with a carefully crafted cocktail from the bar.
MAC’S STEAK IN THE ROUGH $ 4515 Menaul Blvd. NE plus 1 other metro location, 888-3611, macsnm.com
Taquitas, onion rings, guacamole salad, and an original “steak in the rough”—slivers of beef served with French fries, coleslaw, a roll, catsup, and a fresh green scallion… these are just a few of the reasons Mac’s has been in business for so many years.
MAGOKORO $$ 5614 Menaul Blvd. NE 830-2061, magokoroabq.com
Magakoro pushes well beyond the bounds of ramen and sushi, treating visitors to a thrilling selection of flavors. They’ve also cultivated a reputation for elevating the bento box—commonly available at Japanese-inspired restaurants throughout Albuquerque—into a sensorial cultural experience.
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.
2401 San Pedro NE plus 3 other metro locations 883-4414, mariospizzaabq.com
Gourmet pizzas, big bowls of pasta, custom calzones and New York-style sandwiches are the norm at this tasty Italian eatery.
1517 Coors Blvd. NW plus 1 other metro location 831-1496, mariscosaltamarabq.com
With live music on the weekends, colorful murals, and authentic Mexican seafood dishes such as tostada de ceviche with shrimp, fish, and snow crab, dining at Mariscos Altamar is well worth the trip.
MARY & TITO’S CAFÉ $ 2711 4th St. NW 344-6266, maryandtitos.com
From their famous carne adovada to their authentic New Mexican chips and salsa, Mary & Tito’s Café makes sure guests leave full and happy. This homey café also became the only Albuquerque restaurant to win a James Beard Foundation America’s Classics Award in 2010.
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.
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.
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.
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.
MR. TOKYO $$ 11200 Montgomery Blvd. NE, 292-4728
Soak up the cool Zen-like atmosphere while enjoying six versions of fried rice, sushi, sashimi, tempura, hibachi, grilled udon, soups, and teriyaki spiced with fiery Thai chili peppers.
NEXUS BREWERY $$ 4730 Pan American Fwy NE, Ste D plus 1 other metro location, 242-4100 nexusbrewery.com
If the made-to-order fried chicken and waffles and mac and cheese has you drooling, reach for one of Nexus’ brewed in-house beers.
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.
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.
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.
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
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 $$
108 Rio Grande Blvd. NW 999-1949, oldtownpizzaabq.com
This comfy, funky, family-owned restaurant serves tasty pies, huge calzones, and portions of pasta that won’t ever leave you hungry.
3339 Central Ave. NE, Ste C 718-4656, oloyogurt.com
Nothing is as sweet as a guilt-free treat. In the same building as Staples in Nob Hill, Olo features a Candyland-esque interior, complete with 10 flavor choices and a salad-bar-sized toppings bar.
4100 Southern Blvd. SE, Rio Rancho 896-0123, oharesgrillepub.com
With a menu that is centered around the idea that variety is the key to success, O’Hare’s offers pub fare in a family-friendly atmosphere. Try the Corned Beef and Cabbage special, O’Hare’s Double Decker Reuben, or the staple Fish and Chips, for a truly Irish experience.
4310 Central Ave. SE plus 1 other metro location 255-6782, oniells.com
O’Niell’s boasts the same neighborhood feeling, many of the same staffers, and virtually the same menu (including the “weird sandwich,” the “burger in paradise,” and homemade fish and chips). Added: an outdoor patio and more beer choices.
2114 Central Ave. SE, 508-1897
Yes, the Duke City has the real thing. O Ramen’s Tonkotsu (pork bone broth) spends 18 hours on the stovetop before it blesses your bowl; expect plenty of options for vegetarians and Japanese curry lovers, to boot.
ORCHID THAI CUISINE $
4300 Central Ave. SE 265-4047, orchidabq.com
Orchid Thai has been serving hungry Albuquerqueans traditional dishes like Pad Thai at its Nob Hill location for more than a decade. But this award-winning eatery goes beyond the traditional with unique dishes like deep-fried sesame duck, green tea curry, and Szechwan eggplant, all made from scratch.
THE OWL CAFÉ $$
800 Eubank Blvd. NE 291-4900, owlcafealbuquerque.com
World-famous green chile cheeseburgers, milkshakes, fajitas, quesadillas, meatloaf, burritos, fries… the list of drool-worthy dishes goes on and on.
PACIFIC PARADISE TROPICAL GRILL AND SUSHI BAR $$ 3000 San Pedro Dr. NE, 881-0999 pacific-paradise-restaurant-abq.com
Faux palms and tiki huts frame a menu filled with more than 100 options: salads, soups, stir-fry, seafood, fried rice, noodles, sushi, and dessert menu. Try the Seafood Rice Pizza or Rock ‘n’ Roll Sushi.
PADILLA’S MEXICAN KITCHEN $ 1510 Girard Blvd. NE, 262-0115
It might not get any more New Mexican than it does at Padilla’s—from huevos rancheros and tamales to chile rellenos and egg-topped blue corn enchiladas. You may have to shake your head after a taste of the chile just to remind yourself you’re not in your grandmother’s kitchen. A sopaipilla dripping with honey will seal the deal for your traditional meal.
PAISANO’S ITALIAN RESTAURANT $$ 1935 Eubank Blvd. NE 298-7541, paisanosabq.com
Family recipes have kept Paisano’s going for more than 35 years, but the hand-rolled pasta, handstuffed ravioli, homemade sausage and marinara haven’t hurt business, either. It’s also the only place in town to get wheat-free pizza and pasta.
THE PALETA BAR $ 2325 San Pedro Dr. NE plus 12 other metro locations 884-0049, thepaletabar.com
A hidden Albuquerque gem, The Paleta Bar has taken a tried-and-true, frozen Mexican dessert to new heights. Since 2017, this paleta wonderland has been slinging refreshing Mexican popsicles in endless combinations of flavors.
PAPA FELIPE’S MEXICAN RESTAURANT $$ 9800 Menaul Blvd. NE 292-8877, papafelipes.com
Papa Felipe’s exceeds expectations by offering traditional New Mexican cuisine (enchiladas, stuffed sopaipillas, tacos) as well as simple twists on favorite dishes (green chile carne adovada, Tampico Tacos, Green Tamale Pie).
PAPA NACHOS $$ 7648 Louisiana Blvd. NE 821-4900, papanachosfood.com
Great homemade Mexican food based on tried-andtrue family recipes is the specialty here: burritos, fish tacos, and the namesake nachos will all make your panza happy.
PARS CUISINE
$$ 4320 The 25 Way NE, Ste 100 345-5156, parscuisine.us
For more than 20 years, Pars has served Persian and Mediterranean menu items in a unique atmosphere. Choose to sit on the floor under a large tent, and enjoy the talents of belly dancers, and enjoy tasty kebabs, gyros and more.
PELICAN’S RESTAURANT
$$$ 9800 Montgomery Blvd. NE plus 1 other metro location, 298-7678 pelicansabq.com
For 30 years, customers have fallen for Pelican’s— hook, line and sinker. Favorite entrées include Alaskan king crab, Australian lobster tail, and prime rib.
PEREA’S TIJUANA BAR $$ 4590 Corrales Rd., 898-2442
Open for lunch only, the family-owned and -operated business specializes in real, home-cooked New Mexican food that’s consistently earned kudos from customers who can’t say “no” to the Frito pie, carne adovada, and green chile cheeseburgers.
PERICO’S $ 10401 Golf Course Rd. NW plus 3 other metro locations 792-5255 pericosmexicanrestaurant.com
Serving delicious New Mexican food at affordable prices made Perico’s instantly popular, and the “home of the ½ lb burrito” is now an Albuquerque institution with three locations, catering services, and 22 different burritos.
PIATANZI $$ 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 $$ 2506 Washington St. NE 433-7111, plantysweet.weebly.com
Planty Sweet is the city’s first 100% vegan and gluten-free bakery and dessert shop, and the quality of the products available is hard to deny. Not only do their artisanal baked goods taste fantastic, they are impeccably presented, each crafted to please the eye as much as the taste buds.
POKI POKI CEVICHERIA $$ 3422 Central Ave. NE plus 1 other metro location 503-1077, pokipokinm.com
Think deconstructed sushi if you’ve never had the traditionally Hawaiian poké. Completely customizable bowls with Latin and Asian fusion are the specialty here. Seven types of fish, 12 sauces, and 22 toppings make for endless combinations atop rice, chips, or a salad.
POLLITO CON PAPAS $$
6105 Gibson Blvd. SE 765-5486, pollitoconpapas.com
Get ready for a punch of Peruvian cuisine. The menu is dotted with combinations of chicken, potatoes, and cilantro rice. The chicken is brined in vinegar and cumin for about 10 hours, then fired on a spit. The traditional drink, chicha, makes the perfect complement to any dish. The southeast part of town just inched a bit closer to South America.
PONDEROSA BREWING CO. $
1761 Bellamah Ave. NW 639-5941, ponderosabrewing.net
A sister brew pub to Pints Brewing in Portland, Oregon, Ponderosa features a wide selection of American and German standard beers, with a classic menu of burgers, salads, and innovative appetizers.
PRAIRIE STAR RESTAURANT $$
288 Prairie Star Rd. 867-3327, mynewmexicogolf.com
Taking a drive past Bernalillo is a pleasure when you know the visit will include amazing made-fromscratch dishes such as herb-grilled ribeye with chipotle cheddar gratin and New Mexico bisonraised tenderloin. Reservations are recommended.
INDIAN PUEBLO KITCHEN $$$
2401 12th St. NW 724-3510, puebloharvestcafe.com
The Indian Pueblo Cultural Center is the perfect backdrop for the Native American-inspired cuisine prepared in the café, serving traditional and innovative dishes for breakfast, lunch, and dinner. Reservations are recommended.
1701 Bridge Blvd. SW, 243-8194
$
In El Salvador, pupusas (stuffed corn tortillas) are found on every street corner. In Albuquerque, they can only be found in the South Valley, stuffed with shrimp, calabacitas, cheese, beans, or guacamole and served with a side of fresh salsa and curtidos (a spicy cabbage salad garnish).
QUARTER CELTIC BREWPUB $$ 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 $$ 15 Hotel Circle NE plus 2 other metro locations 296-6940 sadiesofnewmexico.com
A staple in New Mexican cuisine, Sadie’s features enchiladas, carne adovada ribs, tacos, burritos, and of course, world-famous chips and salsa. Reservations are recommended.
SAHARA MIDDLE EASTERN EATERY $ 2622 Central Ave. SE 255-5400 saharamiddleeasterneatery.com
Delectable Middle Eastern plates served up Manhattan-deli style. The chicken shawarma plate, complete with greens, pita, hummus, and awardwinning tabbouleh, is always a good bet. Complete with beer and wine, and belly dancing on weekends, this is a fave of students, locals, and out-of-towners alike.
SAIGON RESTAURANT $ 6001 San Mateo Blvd. D4, NE plus 1 other metro location 884-0706, saigonrestaurantnm.com
Vicky Truong’s secret to 12 years of success has been consistency. Truong maintains an extensive menu that caters to every type of eater. From summer dishes such as noodle bowls to winter mainstays like beef noodle soup, Truong will make sure you find your favorites.
SAKURA SUSHI & GRILL $$ 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 $$ 2400 12th St. NW 243-2230, sixtysixacres.com
If you had to boil Sixty-Six Acres down to two words, they would be “casual” and “classy.” Featuring craft cocktails and a wealth of locally sourced, globallyinspired dishes, Sixty-Six Acres is the ideal spot to grab a relaxed, refined meal.
6400 Holly Ave. NE plus 1 other metro location 503-1645, slapfishrestaurant.com
$$
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.
515 Slate Ave. NW, 243-2210 slatestreetcafe.com
$$
Slate Street Cafe is a sleek, contemporary eatery that combines big city ambience with inspired, modern cuisine. From the smoked salmon frittata to build-your-own bruschetta to mouthwatering Ahi tuna, their culinary flair will tantalize and delight from breakfast through dinner.
SLICE AND DICE PIZZERIA $ 5720 McMahon Blvd. Ste B 261-2058, sliceanddicepizzeria.com
With both a sweeping library of board games and full menu of hot pies and subs, Slice and Dice is a venue for everyone from seasoned players to wideeyed beginners (or people just hungry for some pizza). They provide a space where you can gather with a few friends and take in the twin delights of pizza and board games.
SLICE PARLOR $
9904 Montgomery Blvd. NE, plus 1 other metro location, 232-2808, sliceparlor.com
Made-from-scratch pizza dough that is hand stretched daily and cooked on a pizza stone. Have a slice of the old faithful pepperoni pizza; try the Pesto Pizza or the House Calzone. Don’t forget to enjoy the local artwork hanging on the walls.
SOO BAK $ 111 Hermosa Dr. SE 268-0017, soobakfoods.com
Serving up a style of food known as “koi fusion”, Soo Bak offers a wide variety of delicious entrees including eight different varieties of kimichi. Try the Soy Crunch Kimichi, which comes with pickled chayote squash, onions, some jalapenos, and fish sauce, apple juice, soy sauce, and vinegar.
SPINN’S BURGER & BEER $ 4411 Montaño Rd. NW 899-6180, spinnsrestaurant.com
Every burger served at Spinn’s is made with never-frozen, fresh-ground Angus beef. Try the restaurant’s signature Armadillo Burger. Spinn’s fries are cut and fried when you order them.
SQUEEZED JUICE BAR $
7900 San Pedro NE, Ste A-12, plus 2 other metro locations, 821-1437 squeezedjuicebars.com
Incredibly innovative, modern mixed juices, smoothies, and other healthy delights for people on the move and looking for exercise recovery. Three to five pounds of fruit are squeezed into every drink, and it’s all extract, no fillers, and sure to brighten your day.
STEEL BENDER BREWYARD $$ 8305 2nd St. NW 433-3537, steelbenderbrewyard.com
The 275-seat brewery has an industrial vibe with cozy undertones. But the Los Ranchos brewery stands apart from competitors based on its wide selection of house made beers and its gourmet menu.
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.
STORMING CRAB $$ 5001 San Mateo Blvd. NE 407-2032, albuquerque.stormingcrab.us
Specializing in large, customizable seafood boils rich in Cajun and Atlantic coast flavor, Storming Crab’s selection of dinner combos are encouraged to build their own. Black and green mussels, shrimp, crawfish, white clams, and crab legs can be ordered by the pound.
STRAIGHT UP PIZZA $$ 2801 Eubank Blvd. NE, Ste G 796-9343, straightuppizza.com
Offering New York style pizza with a New Mexican edge, Straight Up Pizza serves the Northeast Heights with specialty pizzas, unique toppings, and a plethora of options for any pizza connoisseur.
STUFYS $ 1107 Candelaria Rd. NW, plus 2 other metro locations 344-1207, stufys.com
Tasty stuffed sopaipillas are on the menu of this customer favorite, which has been around since 1968. Each sopaipilla is made with a custom machine invented by the owners, then stuffed with savory fillings.
SUSHI & SAKE $$ 4214 Central Ave. SE 797-8000, abqsushiandsake.com
With specialty sushi rolls, select Korean favorites, and a family-friendly atmosphere, Sushi & Sake specializes in Asian food with a Korean flair. Also look for non-sushi options, such as teriyaki chicken.
SUSHI KING $$ 9421 Coors Blvd. NW, plus 2 other metro locations 890-6200, sushikingnm.com
With three locations around Albuquerque, Sushi King proves day-after-day that it is king of the sea, boasting a large variety of specialty sushi rolls, Japanese curry dishes, and monthly menu revisions to keep the options fresh and appealing. Reservations are recommended.
SUSHI XUAN $$
417 Tramway Blvd NE #3 200-2477, sushixuannm.com
You’ll find more than tasty sushi here. Diners dig into Chinese, Vietnamese, and Thai dishes, too. Sushi Xuan has multiple shipments of fresh fish during the week, and only uses Japanese Kokoro rice, and organic veggies whenever possible.
SUSHIYA $$
2906 Juan Tabo Blvd. NE, Ste D 275-4777, nmsushiya.com
This family-owned and operated restaurant strives to serve up sushi the way you’d find it on the southern California coast. A clean and comfortable atmosphere pairs well with friendly service and some of the thickest cuts of sashimi in the city.
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.
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.
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
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.”
$$ 1512 Wyoming Blvd. NE, Ste E, 323-7447
The folks at Thai Tip make grocery store runs three times a day to ensure they have enough fresh ingredients for their delicious rice, Thai-style noodle dishes, stir-fries, and salads.
THAI SPICE $$ 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.
VIC’S DAILY CAFÉ $ 3600 Osuna Rd. NE (505) 341-9710, vicsdailycafe.com
With a full range of breakfast items, New Mexican favorites, and comfort food, this is a one-stop shop for tasty options like breakfast burritos, meatloaf, and coconut cream pie.
VICK’S VITTLES COUNTRY KITCHEN $ 8810 Central Ave. SE (505) 298-5143, vicksvittles.com
Rustle up your posse and head to Vick’s for heaping helpings of Texas-New Mexico fusion and breakfast served all day. Country comfort meets southwestern flair in an environment that welcomes suits and cowboys alike. Prepare to be stuffed.
$$ 5505 Osuna Rd. NE plus 1 other metro location (505) 884-4610, thaivegannm.com
THAI VEGAN
Utilizing local organic produce, you’ll get some of the healthiest food around, all without sacrificing taste. This non-vegan favorite has hearty offerings and a soy chicken that satisfies even the pickiest of meat eaters.
VIET TASTE $ 5721 Menaul Blvd. NE (505) 888-0101, pwbportal.us/viet-taste-abq
With more than 100 menu options—noodle and rice dishes, eight varieties of Pho, coconut shakes, and many more—this restaurant is true to its name, offering a real taste of Vietnamese cuisine.
$$ 4949 Pan American Fwy. NE (505) 344-1204, tomasitas.com
TOMASITA’S
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.
VIET PHO $$ 4208 Menaul Blvd. NE, (505) 717-2359
This Vietnamese-based cuisine restaurant offers a homey feel and Southeast Asian comfort food. Try the popular Beef Pho Soup or go for a lighter dish like the Shrimp Spring Rolls.
VILLAGE PIZZA $ 3200 La Orilla Rd. NW, E-2 plus 1 other metro location (505) 219-3766, villagepizzanm.com
Family owned and operated, Village Pizza offers salads, nachos, calzones, pasta, and of course, signature pizzas, along with an all-you-can-eat buffet.
VINAIGRETTE $$ 1828 Central Ave. SW (505) 842-5507, vinaigretteonline.com
Getting in touch with your “green” side has never been as hip as it is at Albuquerque’s newest go-to salad bistro. Vinaigrette offers a menu full of unique salads made with fresh produce from owner Erin Wade’s farm in Nambè. Items like The Nutty Pear-Fessor and the Asian Chopped Salad don’t sacrifice deliciousness just because they’re healthy. Expect one of 17 vinaigrette dressings to be perfectly paired with your salad.
$$ 1520 Deborah Rd. SE, Ste O, Rio Rancho (505) 404-9345, allthesangwiches.com Inspired by their grandmother, Uncle T’s has a menu filled with unbeatable sandwiches. Try out their Havana Press which is their version of the Cuban Sandwich. They also have an assortment of fresh pies to end your meal with.
UNCLE T’S SANGWICHES
8000 Paseo Del Norte Blvd. NE (505) 821-1918, vintage-423.com
Decorated with plush booths, black and white photos of vintage cars, a glass wine cellar wall, and an outdoor patio with couches and fireplaces, Vintage 423 is a goto location for good eats and happy hour—all year long.
UPTOWN SPORTS BAR $ 6601 Uptown Blvd. NE (505) 884-4714, uptown-sportsbar.com
A huge sports venue with wall-to-wall televisions and all the extras—solid American fare alongside a wide selection of local and national beers.
URBAN HOTDOG COMPANY $ 10250 Cottonwood Park NW, Ste. 440 (505) 898-5671, urbanhotdogcompany.com
With about 20 choices—and even a vegetarian option—this restaurant has become a dog-lover’s go-to. Look for Chicago and NYC classics, plus adventurous temptations like the Crafty Dog (topped with mac ‘n’ cheese and bacon).
4500 Osuna Rd. NE, #100 plus 9 other metro locations (505) 344-1472, wecksinc.com
For nearly 20 years, Weck’s has served up huge, tasty portions of breakfast and lunch. Examples: The Original comes with one pound of potatoes mixed with eggs, cheese, and chile; the “Scratch Made” Buttermilk Pancakes are more than seven inches wide.
WESTERN VIEW $$ 6411 Central Ave. NW, (505) 836-2200
With a cozy diner feel and a long history, Western View is turning out plates of diner classics and New Mexican staples—finely seasoned with a sprinkling of Greek options—for diners hungry for both hearty home cooked meals and classic countertop service.
WHICH WICH $ 8110 Louisiana Blvd. NE plus 2 other metro locations (505) 856-1617, whichwich.com
A national brand with local twists, list your favorites on the bag and await a sammie that edges the competition. The UNM location is a student mainstay.
WHOLE HOG CAFÉ $ 9880 Montgomery Blvd. plus 1 other metro location (505) 323-1688, wholehogcafenm.com
Get award-winning Memphis-style barbecue in a family-friendly atmosphere. Can’t-miss items include the pulled pork, potato salad, and the homemade banana pudding.
YANNI’S MODERN MEDITERRANEAN $$ 3109 Central Ave. SE (505) 268-9250, yannisabq.com
Impeccable Mediterranean cuisine paired with a fresh atmosphere that whisks you away to Grecian shores, you can always count on Yanni’s for savory spanakopita, perfect pasta, and other delicious treats. Reservations are recommended.
1600 Central Ave. SE, (505) 242-1980
Yasmine’s is one of the few places in Albuquerque with shawarma—pitas filled with marinated chicken or beef that’s been pressed, stacked and cooked slowly on a rotisserie. Also try lamb and beef shish kababs, baba ghanoush, fatah, and four varieties of baklava.
THE YELLER SUB $ 7200 Montgomery Blvd. NE (505) 888-9784, yellersub.com
Owner Mark Roerick has been perfecting his sandwiches since 1979 and the customer favorite, Steak & Grilled Onions Sub proves it. The potato chips, fries, and onion rings made from scratch the old-fashioned way sure won’t let you down.
ZINC WINE BAR AND BISTRO $$$ 3009 Central Ave. NE (505) 254-9462, zincabq.com
Imaginative, gourmet cuisine (think: duck confit eggrolls, chicken skewer salad, and pine nut spanakopita) and an out-of-this-world wine list meets a friendly, laid-back atmosphere at this Nob Hill favorite. Reservations are recommended.
ZORBA’S FINE GREEK CUISINE $ 11225 Montgomery Blvd. NE (505) 323-2695, zorbasabq.com The family behind University area favorite, Olympia Café, have relocated their tasty homemade Greek food to the Northeast Heights. Try the Southwestern Gyros or the enduring customer favorite, the pork, chicken, or lamb kebob.
Amid the Old Town souvenir stores, Blue Moon Marketplace offers vintage jewelry, handmade local art, and one-of-akind items curated by shop owner Carol Sinor, who draws inspiration from her upbringing. (p. 180).
P.182 | PASSENGER WINDOW P. 188 | PHOTO CONTEST P. 191 | A FEW THINGS P. 192
OUT AND ABOUT: YOUR GUIDE TO SHOPPING IN THE DUKE CITY
PHOTO BY DON JAMES/ATM
“I’VE NEVER GOTTEN A MANICURE BEFORE AND AFTER SEEING TRENDY NAIL ART, I WOULD LIKE TO TREAT MYSELF. WHAT TYPE OF MANICURE WOULD YOU RECOMMEND? NORMAL, GEL, ACRYLIC OR DIP?”
Priscilla Smith Owner Paixão Nail and Beauty Bar (505) 266-6950 Elisabeth Freeman Senior Nail Technician Mark Pardo Salon Spa (505) 298-2983A:
"Great question. I believe it’s important to treat your self once in a while. My recommendation would be a gel manicure. BioSculpture Gel to be exact. It’s the only 5-star safety rated product on the market and is designed to promote natural nail growth. There’s a high level of vitamins built into the gel itself plus it offers a long-lasting wear. At Paixão each cli ent receives a custom recipe to best fit the condition of their nails. Your nail art will be shiny and perfect for weeks.”
A: “I would suggest a gel manicure! You can add a lot of detail into the art with the gel polish and it will also help protect your natural nails and allow them to grow out. ”
YOUR INSIDER’S GUIDE TO ABQ’S SHOPPING SCENE
Tracy Nguyen Owner Gold Dust Nail Lounge (505) 991-9999
A: “I would recommend a gel manicure, you are going to get long lasting results, two to three weeks, while maintaining the integrity of your natural nail.”
A: “I would start the client off with a classic gel man icure to see how they react before moving on to acrylic or dip. A gel manicure is less intense and sometimes a client might be allergic to the products which is why it’s better to start off basic.”
[Want to look good and feel good? Send us your questions, and we’ll ask the city’s experts, lookgoodfeelgood@abqthemag.com
Yes, we all love tacos. But let’s face it, customizing them with ingredients can be a little messy. To the rescue comes this handy gadget, which not only props up your tacos while you build them, it also doubles as a serving rack. And it’s stylish, so using a few will definitely turn your party into a fancy affair.
SS Taco Rack, $14.95
Patio 505 4520A Alexander Blvd NE patio505.com
Your touchstone for ABQ’s cool, fun & eclectic retail goodies that will help you live life a bit happier and smarter.
THIS MONTH: Up Your Tailgate Game
If your version of a tailgate party involves cocktails, here’s the simple solution. These fresh, delicious mixers are ready-made for three types of margaritas: traditional, light and prickly pear (made with cactus fruit harvested locally in the Rio Grande Valley). And if tequila is not your thing, you can also pair them with vodka, sparkling wine, or your favorite spirit.
Fresh Lime Margarita Mix, Lite & Natural Sugar Free Stevia Margarita Mix, Prickly Pear Margarita Mix, each $8.35
Taste New Mexico 1301 Cuesta Abajo Ct NE (505) 332-2000 tastenewmexico.com
What BBQ grills are to the rest of the world, disc griddles are to New Mexicans. Often called “discos,” the inverted dome griddles originated from field plowing discs. This Zia-adorned DISC-IT is ready to whip up pregame fare, from burgers to hot dogs—even eggs and fried potatoes. And experienced users know the outer edges are perfect spots to heat up tortillas. This tabletop version is made for easy hook-up to a propane bottle for maximum portability.
Zia RV/Table Top DISC-IT, $275
Affirmative Solutions LLC
2317 Edith Blvd NE (505) 244-4073 affirmative-solutions.com
Sure, those UNM Lobo football games will be plenty warm when the season kicks off this month. But come November, you’re go ing to need to bundle up a bit. Here’s the perfect beanie to heat your cranium. And with its fold-over bottom, you can adjust the unisex cap so that it’s not ridiculously slouchy, nor too short to cover your ears.
Lobos Knit Beanie with Pom, $24.95
New Mexico Look 6611 Menaul Blvd NE (505) 880-8880 nmlook.com
Down a brick-lined alley in the heart of Old Town, Blue Moon Market place is a local and vintage treasure trove. The beautiful tote bags, clothing, and jewelry on display reflect the store’s motto: “Live and Buy With Purpose.”
The mantra is that of owner Carol Sinor, who first opened the shop in Nob Hill before relocating about five years ago. Her goal to source either locally or through fair trade—with an emphasis on upcycled and handmade goods—has paid off for the shop, which thrives amid a bevy of souvenir stores in tourist-laden Old Town.
The boutique features mementos of New Mexico that are designed and creat ed by local craftspeople. From silver Zia symbol necklaces created by a local indig enous mother and daughter, to art prints
Vintage, artisanal pieces are the passion of this Old Town shop’s owner, who’s always looking to stock rare finds.
and stickers designed by many Albuquer que-based artists, the marketplace is stud ded with unique and hand-crafted pieces that would be difficult to find elsewhere.
The store is clearly a strong reflection of Sinor’s own unique style and personality. That includes the shop’s name, which was inspired by both the owner’s personal past as well as her passion for what she sells. Sinor’s mother was originally from Ken tucky and loved the song “Blue Moon of Kentucky.” This memory adds to the fla vor of the shop, as Sinor’s own history and personality are forefront in Blue Moon’s appearance. The second inspiration for the shop’s name is the common saying, “Once in a blue moon.” Sinor says she prides herself on carrying unique, highly curated items that might only be discov ered, well, once in a blue moon.
This is reflected in the shop’s displays, which are laden with wares that aren’t common or expected, such as green chile-scented candles or drink coasters crafted to look identical to homemade tortillas.
The shop’s low ceilings, wooden floors, and stucco walls all project an atmosphere of coziness, particularly when combined with the artisan windchimes and paper garlands hanging from above. The prod ucts are displayed on wooden tables and in polished rock bowls. The pro-choice posters and printed bandanas hanging next to the classic Mexican blankets and turquoise rings create a space that feels safe and welcoming. There are even dress ing rooms for people interested in trying on vintage clothing.
Sinor prides herself on these vintage
PHOTOS BY DON JAMES/ATMfinds and says she loves being able to offer one-of-a-kind clothing pieces. Dozens of shirts, dresses, and other clothing items are on display and on sale in the shop, but no two items are the same because they have all been sourced individually by Sinor. While she claims not to have as much time to scour vintage and thrift shops as she used to, she admits that the vintage clothes are her favorite pieces in the store—closely connected to her own interests and creativity.
While she is dedicated to showcasing local New Mexico items, she also keeps her stock up to date with new jewelry and modern designs that draw in the casual shopper. She wraps up each item sold with care and does her best to make conversa tion and a connection with anyone that steps through the shop’s blue front door. Recommending other businesses close by is a passion of Sinor’s as well, using wordof-mouth to generate foot traffic for other small business owners in Old Town.
A native of Chicago, Sinor has become threaded into Albuquerque’s fabric, not just through Blue Moon, but also by her cultivation of local up-and-coming art ists, and the connection she makes with anyone who steps through the door of her shop. She has sown relationships with artists who exemplify what is best about craftsmanship and artistry in our city.
HEALTHCARE HEROES & TOP-NOTCH NURSE AWARDS
If we didn’t already know, 2020 has shown us the true heroism and value of our local nurses.
HOW TO NOMINATE: Go to abqthemag.com
TOP DENTISTS: VOTING BY DENTISTS ONLY
There are few things more important than proper dental care, and so every year we ask local dentists to vote on those they trust most to care for a loved one.
HOW TO VOTE: Go to abqthemag.com
It’s your city, so who better than you to tell us the best places to eat, shop, play and spend in ABQ? More than 6 million votes have been cast since Best of the City launched in 2005, and we feature the winners in our huge annual December/January Double Issue.
HOW TO VOTE: Go to abqthemag.com
ALBUQUERQUE’S HOT SINGLES
Upload a photo and a brief description of the eligible single you think would make one of ABQ’s HOTTEST Singles.
HOW TO NOMINATE: Go to abqthemag.com
TOP DOCS: VOTING BY DOCTORS ONLY
How do you get to know a good healthcare provider? Every year we ask the city’s doctors to vote for their peers, and we publish the list of winners, just for you.
HOW TO VOTE: Go to abqthemag.com
We shine some recognition on the amazing classroom mentors who make sure our students are learning.
HOW TO NOMINATE: Go to abqthemag.com
Bringing a pet into your family is a huge commitment, so what better way to test the waters than to help an animal in need? ABQ’s Animal Wel fare Department is home to one of the city’s many fostering programs. Being a pet foster parent is incredibly rewarding, as it gives animals the chance to have a temporary home, acclimate to living with people, and maybe even find their forever home.
Last year, Albuquerque and the coun try as a whole was struggling with over crowded shelters, with unclaimed pets and low adoption numbers creating a se rious problem. Carolyn Ortega, director of Albuquerque’s Animal Welfare Depart ment, says that the practicality of a foster program is undeniable: if the city didn’t have a foster program, ABQ would see al most 700 more animals in shelters.
Ortega also emphasizes the pets’ well being, as foster homes provide safety and love that’s hard to replicate at a shelter. “Shelters are noisy, the animals are in kennels– they’re out of their natural en vironment which could cause emotional stress,” says Ortega. “We encourage fos tering to allow pets to thrive in a home, especially senior pets, shy pets, or pets with underlying issues.”
Fostering isn’t just about the animal’s needs– according to the CDC, bringing a fun new life into your home can alle viate feelings of loneliness, anxiety, and can even lower your cholesterol. Anyone who has a pet can tell you that it makes life infinitely better; having an animal to play with, hang out with, exercise with… it’s just plain fun.
“Many of the pets that we get here have been abused or neglected, and it’s im portant they know that not all humans are like that,” says Ortega. “Being in a loving, nurturing home really helps them become themselves and gives them the best chance at being adopted.” Even if you don’t end up adopting the pet you’re fostering, just the experience alone will skyrocket the animal’s chances of finding a forever family.
Ortega says that last year, about 70% of the city’s foster pets ended up being
“foster failures–” the animal’s foster family fell head over heels for their pet and made them a permanent part of the family. You can head over to cabq.gov to find more information on applications to be a foster parent.
If you’re sticking to volunteering, this year the city started a neonatal program with incubators and many volunteers who feed the animals bottles, keep them com pany, and more. Some volunteers even take animals home overnight to help the babies survive and thrive. The neonatal unit and volunteer program “has been a great complement to the foster program,” says Ortega, “but if we didn’t have the fos ter program, we wouldn’t be as successful. We really love this program and want to continue to grow it.”
The city encourages everyone who has the resources to foster pets, as it’s a chance to get your cuddly animal fix, whether that be kittens, puppies, cats, dogs, or even rabbits. “It’s a great way to give back to your community– we hope that at some point every one of our pets will be in foster (care) and there will be very few in the shelter,” says Ortega.
Not sure if fostering is right for you? The city’s Animal Welfare Department at cabq.gov has compiled a list of helpful questions to ask yourself if you’re thinking about becoming Albuquerque’s next fos ter parent. —EMMA TREVINO
Have you ever thought about volun teering? Fostering in itself can be quite a commitment, and if you have pet allergies or a lifestyle unfit for fostering, you might want to consid er volunteering. Finding easy ways to help out ABQ’s animal population like volunteering can make all the difference, especially if you’re an animal lover.
Like fostering, volunteering at animal shelters is a great way to improve your mental, physical, and emotional health. Just spending time with animals can lower blood pressure and increase serotonin. Along with connecting to the ani mals, volunteering also gives you the chance to connect to others in the community who have a passion for helping ABQ’s cutest residents (sorry, babies).
Volunteering is fun and flexible! Many of us find ourselves drained after a long week of work, but spending time volunteering, even for an hour, can be the perfect way to recharge for the week ahead. After a couple weeks, you’ll recognize fellow volunteers and can engage in a new community– caring for amaz ing animals, gaining friends for life, and making a difference. Sounds like a win-win.
The smallest thing can make a world of difference. Any extra attention these pups and kitties get brings them closer to being socialized well enough to find a home that can love them for the rest of their lives.
By Emma Trevino
Summit the black Lab is a supportive companion to sports massage ther apist Vernon Bradley, who says she goes with him to work every single day. “Summit has been with me since the beginning of the pandemic,” Bradley says. “She’s very loyal and playful…no matter what type of day I’m having she’s always there to comfort me and be by my side.” Along with being Bradley’s right hand, almost 2-year-old Summit is a constant fixture at Body Sole Work, where Bradley says she’s become the mascot. “Everybody loves Sum mit… from young clients to older clients, she’s gentle and caring to everyone she meets,” Bradley says. Summit isn’t immune to diva tendencies like needing to wear a scarf or wanting ground beef mixed into her food, but this feisty pup is a friend to all.
It was love at first sight for Jen Hernandez, who adopted 9-year-old De lilah shortly after moving to Albuquerque. Hernandez and her husband Kevin Adams had just started dating, and Delilah was one of the things that brought them together. “We both love dogs, and instantly we knew she was for us,” says Adams. The dachshund/rottweiler mix –with a hint of Husky– is a sucker for the outdoors, and isn’t afraid to ask for what she wants. “Whenever we ask her a question like ‘Do you want to go for a walk?’ she’ll start talking very Hus ky-like, and it’s the cutest thing,” says Adams. Adams credits her impecca ble intelligence as the reason she often willfully ignores commands. “I believe she knows exactly what we’re asking of her, and she makes the conscious decision not to do that,” says Adams. “She’s too smart for her own good, (but) she’s my pride and joy.”
One-year-old Lyra is reaching for the stars– at least in her name, that is. Her owner, astronomy teacher Ana Cochran, named her after a con stellation. Still very much a kitten, Cochran loves that Lyra is so play ful, and says that she’s “never had a cat that’s just so darn cute.” A kit ty that everyone can love, Lyra is energetic and spirited with Cochran’s son while cuddly and relaxed with Cochran. “(My son) actually learned how to train her,” says Cochran. “He uses a clicker and treats, and (with those) she can sit, speak, high five, the list goes on.” The journey to getting Lyra was a whirlwind, as one of Cochran’s family members posted her picture on Face book and within an hour, Lyra was home. “She came into our lives about a year after we lost our other cat, and she really filled that void,” says Cochran. “Lyra was instant therapy for our whole house.”
Found as a stray at a Texas McDonald’s, 6-month-old Oliver is a spunky and curious kitty who loves socializing and car rides more than anything. Since moving to Albuquerque about a month ago, Oliver has enjoyed meeting new friends in the city. “I took him to Artwalk and everyone loved him,” says Oliver’s owner Tatum Pruett. “He had so many people coming up and petting him and he was chill the whole time.” Oliver’s relaxed nature also means he’ll tolerate dressing up in an ACDC crop top or even sporting a buckle-on backpack (but not for long). “He wasn’t a fan of the backpack,” Pruett says. “I take him with me everywhere I go so I thought it would be cute, but he didn’t like it. I got two good pictures out of it, and then he was like, ‘I’m done.’”
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.
Nestled atop a mesa just east of downtown Albuquerque, the Whittlesey House has stood for nearly 120 years — a sprawling, three-sto ry pine log cabin in the high desert. The Albuquerque Press Club purchased it in 1973 to be enjoyed by members of the press and, more broadly, “communica tors.”
The sign on the door reads, “Private Club,” but the atmosphere feels anything but exclusionary. Under the stewardship of multiple owners, its legacy has re mained that of a refuge, offering a sense of fellowship and community.
These days, a members-only club is a rarity. In fact, in the mid-2000s, the Press Club seemed like it could be going the way of the typewriter. And when the COVID-19 pandemic hit, member num bers continued to dwindle. Coupled with a mandated shuttering, the club was at a crossroads with a looming deadline of November 2021 to make a hard decision.
Fortunately, the community rallied with generous donations via GoFundMe, and the club was able to stay afloat. What may have ultimately revived the club,
oddly enough, was the thought of it get ting shut down.
“When we reopened, people realized just how much they missed that social ele ment,” says William Fitzpatrick, president of the Press Club. “There’s a real sense of family here.”
In fact, in the past year, memberships have shot up to 540 (from a low of 177) and drink sales have quadrupled, thanks in part to what has become an impressive craft-cocktail program.
It’s a welcome return for such a storied part of ABQ’s history. Architect Charles Frederick Whittlesey, who designed and built the home in 1903, originally in tended it as a residence for the clerks and draftsmen at his firm. He sold the house in 1908, but under subsequent inhabi tants, it kept its communal spirit – most notably under the care of Clifford Hall McCallum, née Myrick, a nurse who passed the house each day on her way to the Albuquerque Sanitarium. She was so drawn to the property that she informed her suitor, Arthur B. Hall, that she would only marry him if he bought it for her.
For the 40 years Hall McCallum owned
the house, it served as a retreat for artists and writers, a local display of Native art and other treasures, and even a sanctuary for tuberculosis patients–its breezy veran das conducive to convalescence in the dry desert air.
After her death, the house changed hands a couple more times – first sold to the Lambda Chi Alpha fraternity, then serving as a home for indigent men before falling into a state of disrepair before the Press Club’s arrival.
Faithful to its mission, the Club con tinues to provide a space for idea-sharing and open discourse. Members feel a sense of ownership, which in turn lends to an atmosphere of respect and courtesy, says Fitzpatrick.
“There are heated debates for sure,” he says. “But it’s expected that everyone should be able to express their opinions.”
Now that things are more financially stable, Fitzpatrick and the other board members are excited to refocus their commitment on growing the club and maintaining their slice of local history.
KOURTNEY MUNOZ East Downtown’s historic home lives on with a revitalized occupant. PHOTO BY RYAN FLANAGAN/ATMOne Sunday when Judy Garcia and her sister were kids, their parents took them and their cousins to the movies. Their grandfather picked them up, stopping on the way home for ice cream at a Dairy Queen in Old Town. “I was about 14 and I said, ‘You know, Grandpa, one of these days I’m going to own one of these Dairy Queens,’” says Garcia.
Some 30 years later, she made good on her promise. Judy and husband Dan Gar cia bought the Dairy Queen at 427 Isleta Blvd. in 1990. Opened in 1951, this lo cation is among the five oldest operating DQs in New Mexico, according to a cor porate spokesperson.
Throughout the decades, this ice cream spot has remained a beloved relic. The squat little building with walk-up win dows still sports a sometimes-working neon sign with the original Dairy Queen logo (which was replaced by a new design in the late 1950s, according to corporate records). Unlike most DQs, it still serves
only cool treats because there’s no room to prepare hot foods—or to seat custom ers—in the space that’s just a little larger than 800 square feet.
Something else remains unchanged: the popularity of the banana split. “Let me tell you about the 99-cent banana split sale,” Garcia says. “During one sale, there was a fight at the nightclub next door and the fight spilled out into the parking lot. I kept saying to customers lined up outside (our) window, ‘I don’t know if you want to stand there. Those cowboys are rowdy!’ But the people would not move and lose their place in line. They wanted their ba nana splits!”
Of course, there have been a few chang es over the years, including the addition of a drive-through window—and the removal of a hitching post for horses. “When we bought this store, the street was not paved, the parking lot was not paved,” Garcia says. “It was country. Peo ple would ride up on their horses!”
Garcia has many fond memories, par
ticularly of regular customers and long time employees. The Garcias’ son, daugh ter, nieces and nephews worked there. “(Even) those employees who were not related became family,” she says. There was even a pair of teenagers who met as DQ employees, fell in love, married and had two children.
And the legacy continues: the Garcias are set to hand over the keys to new owner Kristina Koontz, who has her own history with the brand. Koontz started with her first job at age 16 at a New Jersey DQ and continued as an employee at a franchise purchased by her parents.
Koontz says Dairy Queen is all about relationships, noting that consumers con nect with the 82-year-old franchise in a special way. “If they’re stopping at a fastfood restaurant, they’re usually hurrying to get somewhere,” she says. “But if they want a treat, they say, ‘Where do we want to go? Dairy Queen!’”
—LISA OCKERA South Valley Dairy Queen continues to be a blast from the past.PHOTO BY RYAN FLANAGAN/ATM
12th Street Tavern 35
3 Advertising 34
ABQ Ax 50
ABQ Childcare 53
Albuquerque Florist 48
Albuquerque International Balloon Fiesta 51
Albuquerque Isotopes Baseball 4, 5
All World Travel 39
Animal Humane New Mexico 67
Assistance League 106
Bair Medical Spa 64
Bear Canyon Oral and Facial Surgery 101
Beyond Health 112
Blush Med Spa 44
Bosque Aesthetics 10, 11
Brew Lab 101 57
Bubba's 33 164
California Closets 41
Career Enrichment Center & Early College Academy 167
Central Grill and Coffee House 157
Chem Dry of New Mexico 108
CNM 30
Coyote 102.5 154
Crystal Springs 109
Cuidando Los Ninos 113
Dave's Los Ranchos Lounge 137 Dr. Alicia Abeyta 99
Dr. Monica Boehmer, DDS 98
Duke City Software 163
Ethan Allen Furniture 17
Exhibit Solutions of New Mexico 27
Facility Pump Repair 107 Flora 62
Flying Star Cafe 137
Fuego 102.9 159
Glam Nail Bar & Spa 36
Houston Wholesale Cars LLC 2, 3 Inn of the Mountain Gods 155
Inspire Salon 152
John Lopez Real Estate 55 Jungle Jam 174
Kangen Water 161 KISS 97.3 160
Kubota Tractor Inc 52
La Casa Bella 165
Lee Michaels Fine Jewelry Back Cover
Lonnie's Custom Jewelers 32
Los Poblanos Town & Ranch Supply 43
Mark Pardo Salon & Spa 162
Menaul School 186
Merry Maids 8, 9
Mesa Tractor 19
New Mexico Jazz Festival 56
New Mexico Orthopaedic Surgery Center 21
New Mexico Sports & Wellness 61
New Mexico United 183
NM School of Etiquette 166
Optimum 169
Parkway Dental 100 Passion’s Story Inc 63
Q Bar 145
QC Kinetix
Inside Front Cover
Radiology Associates of Albuquerque 37
Rio Grande Credit Union 13, 15, 190, Inside Back Cover
Riverpoint Family Dental 96, 97
Route 66 Cleaners 159
Rudy's Country Store & BBQ 154
Sandia Heights Artists Association 58
Sandia Labs Federal Credit Union 22
Sandia Resort & Casino 151
Santa Ana Star Casino Hotel 147
Santa Fe Wine & Chile Fiesta 59
Simply Spiked Lemonade 131
Skrewball Peanut Butter Whiskey 149
Slate Street Billiards 146
Smiles by Design 94, 158
Southern Wine & Spirits 139
Southwest Women's Oncology 6, 7
Southwestern HR Consulting 60
Success Smiles Orthodontics 69
The Education Plan 54
The Grove Cafe & Market 160
The Real Estate Academy - Coldwell Banker 33
Tito’s Handmade Vodka 150
Topochico Hard Seltzer 126
University of New Mexico Athletic Department 173
Wealth Management Group LLC 49
WEST Cocktail & Wine Bar 102
WisePies 189
By Enoch Holloway
Just after 8 pm one night, Enoch Holloway was able to cap ture quite literally the calm before the storm in Corrales. He was riding his bike that evening when a storm started to pick up and he knew he should rush home. “However,” he stated, “just before the storm starts there always seems to be a calm moment that just makes Corrales Valley feel like magic.” Holloway was able to witness the sun setting while the rain came falling down. “It created what looked like a fire in the sky!” he
exclaimed. “The different layers of color almost seemed to sepa rate three different realms between Earth and sky,” Halloway ex plained. Although Holloway used his iPhone 13pro to take the photo, he usually uses his Sony camera. He has lived all around New Mexico since he was a child and along the way has been tak ing photos of landscapes. Holloway is the type of guy who loves being outdoors and exploring the landscapes and “rich history” throughout Albuquerque. —DLM
Submissions should include one high-resolution digital file sent by email. All photos sent to ATM will be property of the magazine and will not be mailed back to sender. All entries should include your name and phone number. Please include a bio and a brief description of how the photo was taken. Email entries to: photocontest@abqthemag.com
United earns first-ever playoff victory, as Chris Wehan scores a 101st-minute winner against San Antonio FC.
For a soccer team that began play barely more than three years ago, New Mexico United has quick ly embraced some imaginative and wide-ranging traditions.
From the fervent pregame tailgate parties to the massive game attendance that creates a non-stop buzzing sea of black-and-yellow fans, the matches are a sight to behold. The Curse, a self-dubbed ‘team supporters group’ that occupies two sections of Rio Grande Credit Union Field at Isotopes Park near the south goal, is a non-stop party of noise, costumes and passion.
United fans even have a tradition called the Magic Minute, where everyone in the stadium begins yelling and banging on drums from the 19:12 minute mark (the year New Mexico statehood was recognized) to the 20:18 minute mark (the year N.M. United was launched). That minute of chaos can be pretty intense for fans, so imagine how the opposing team must feel!
It all adds up to a fan experience that has the team consistently ranked at or near the top of atten dance lists among the 27-team United Soccer League. At our request, United was kind enough to compile a list of the most memorable dates and happenings in the team’s history through the first 3+ seasons.
T. CRIMM
1. 6/6/18 - USL New Mex ico is launched, with owner Peter Trevisani first signing Devon Sandoval after making the big announcement. After fans submit 226 suggestions, the team name New Mex ico United is chosen a few months later.
2. 2/7/19 - United launches 2019 home jersey, featuring sponsor Meow Wolf, becom ing the first pro soccer club to feature an Artist’s Collective on the front of their jersey.
3. 3/9/19 - United plays first-ever match in front of 12,896 fans at Rio Grande Credit Union Field at Iso topes Park. Sandoval scores the club’s first-ever goal, as United draws 1-1 with Fresno FC.
5/5/19 - United sets all-time attendance record, as 15,023 spectators cram the Lab to watch a shutout of San Antonio FC.
5. 6/12/19 - New Mexico shocks the world in the third round of the Lamar Hunt U.S. Open Cup, taking out MLS side Colorado Rapids, 4-2, in a penalty shootout.
6. 7/3/19 - United then charters an airliner for the Open Cup quarterfinal match in Minnesota. The Black & Yellow Nation buys all 180 plane seats in minutes to make the trip.
7. 10/19/19 - New Mexico tops Las Vegas Lights FC on the season’s final day to clinch a postseason spot in their first season.
3/1/20 - United launches the Somos Unidos Foundation, dedicated to creating positive outcomes for New Mexicans through art, sport, unity, community, and access to the game of soccer.
9. 10/10/20 – Playing the entire year on the road due to the pandemic,
11. 11/15/21 - Zach Prince is named as the second Head Coach/Technical Director in United history, succeeding Troy Lesesne in the role as Lesesne takes a coaching role with New York Red Bulls in the MLS.
12. 5/24/22 - United earns the biggest win in its histo ry, a 7-0 victory over rival Phoenix Rising. Nava scores his first career goal and assists another, while Sandoval returns to play after several months away from the game due to health issues.
13. 6/15/22 - United extends the longest winning streak in their history to five straight with a 2-1 comeback road win over Oakland Roots. SC.
7/9/21 –Albuquerque High alum Cristian Nava becomes the first United Academy player to make a professional appearance with the first team and would sign a pro contract just one month later against San Antonio FC.
