November, 2024 Albuquerque The Magazine

THANKSGIVING DINNERS THIS MONTH WILL HAVE PLENTY OF THE OLD-SCHOOL TRADITIONAL DISHES WE ALL LOVE, LIKE STUFFING, OR PUMPKIN PIE, OR CRANBERRY SAUCE. BUT NEW MEXICO HAS QUITE A FEW TRADITIONAL HOLIDAY FAVORITES, TOO (SOME WITH CHILE, SOME WITHOUT). SO WE ASKED A FEW ABQ CHEFS TO WHIP UP A BRAND-NEW RECIPE JUST FOR THIS STORY, UTILIZING LOCAL OR REGIONAL INGREDIENTS, COOKING STYLES OR PRESENTATION. LET’S CALL THEM ‘MODERN HOLIDAY CLASSICS-TO-BE.’ PROVECHO!

PHOTOGRAPHY BY

STEPHANIE SCHULZ

STORIES BY ATM STAFFF

ADDITIONAL PICS BY DON JAMES

The Sunport’s renovation also means new food options; a direct-to-Angel Fire flight is ready to go wheels-up; ABQ gets a new dental college; the long history of Roosevelt Park; how to make sure Thanksgiving dinner shines; getting your ‘colors done’ is easier than you think.

180 Albuquerque the Interview

Bernalillo County District Attorney (and rancher) Sam Bregman talks specifics on how his office, law enforcement and you—yes, you—can all work together to lower the crime in ABQ.

186 Personality

Long before her position in public radio, KUNM news director Megan Kamerick was honing her journalistic (and sometimes acting) skills.

190 Behind the Scenes

Corrales-based design & tech firm Ideum has turned a niche of creating touch-screen displays into a business that sells a unit per day.

PHOTO BY KAREN KUEHN

Mark Levin uses both spreadsheets and elbow grease to create amazing furniture pieces that are also works of art.

196 Storytellers

Cody Polston weaves spooky tales in “Ghost Stories of Central New Mexico;” find blogs, podcasts and lots of helpful mommy advice at Abqmom.

198 Tiempo

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

DEPARTMENTS

202 Eats Review

Corn Maiden at Hyatt Regency Tamaya Resort reopens with a reimagined menu—and plenty of selections fresh from the restaurant’s nearby garden.

206 Eats, Etc.

It’s more than just flour and water at La Mexicana Tortilla Company; find all the flavor with none of the gluten at The Bakehouse Off The Wheaten Path.

208 Spirit Spotlight

There’s gotta be plenty of intrigue with a cocktail named “She Will Be Loved,” this month’s featured drink, a creation of Zine Wine Bar & Bistro in Nob Hill.

210 A Recipe for Success

Linda Parker talks about how to help family businesses, and how to make her Green Chile Corn Souffle

212 Bites

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

NOVEMBER 2024

Volume 21 Number 7

PUBLISHING DIRECTOR

Lise Watkins lise@abqthemag.com

EDITOR-IN-CHIEF

Clarke Condé clarke@abqthemag.com

GUEST EDITOR

Allen Banks

PHOTO DIRECTOR

Don James don@abqthemag.com

GRAPHIC DESIGNER

Emily Klumpenhower emily@abqthemag.com

EDITORIAL INTERN

Elizabeth Secor

DATEBOOK EDITOR

Lori Wilding datebook@abqthemag.com

CONTRIBUTORS

Tristen Critchfield

Mel Minter

Peter St. Cyr

Adrian Gomez

Karen Kuehn

Stephanie Schulz

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

POSTMASTER: Send address changes to Albuquerque The Magazine, 1550 Mercantile Ave. NE, Top Floor, Albuquerque, NM 87107.

LETTERS TO THE EDITOR

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

EDITORIAL SUBMISSIONS

Our editorial calendar is available online at www.abqthemag.com/MediaKit.pdf. No phone calls, please. Unsolicited manuscripts require a SASE.

247 Fun

248 Look Good, Feel Good

Tips from our experts this month on skin rejuvenation and feeling valued.

250

Local Stuff We Love

Stuff to brighten your Thanksgiving celebration, from what goes on your table, to what goes in your beverage glass.

252 Shop Talk

After 40 years, there’s still plenty to be found at Patrician Design, a gem of a retail spot in Downtown ABQ that offers local art and gifts.

256

Paws Button

Get to know Cross My Paws, a non-profit that aims to help the problem of dog homelessness.

258 Amazing Pets

This month’s winners: Archie, Bobo and Kitty

260 Passenger Window

The story behind the freeway mural that was targeted for removal by the state’s Dept. of Transportation—until cries of protest reversed the course.

263

Photo Contest

This month’s winner: At The Doghouse, by Peter Baca

264 A Few Things

Get the inside scoop on the flamenco king of Albuquerque (and, arguably, all of America), Joaquín Encinias.

NOVEMBER

PUBLISHER

Larryl Lynch larryl@abqthemag.com

ASSOCIATE PUBLISHER

Gena Goodson gena@abqthemag.com

ADVERTISING MANAGER

Philip Kjelland philip@abqthemag.com

SENIOR ADVERTISING EXECUTIVE

Megan Life megan@abqthemag.com

PARTNERSHIP DEVELOPMENT

Bill Stanage bill@abqthemag.com

PUBLISHING COORDINATOR

Jake Handler jake@abqthemag.com

BUSINESS OFFICE business@abqthemag.com

ASSOCIATE PUBLISHER EMERITUS Scott Davis (1966–2004)

What I know about Thanksgiving in New Mexico is that it involves red chile. I’ve had several conversations this past month with local chefs and ATM staff about Thanksgiving food and that is the common thread. It is a bit of a departure for ATM to include so many recipes in our food feature, but I can assure you that the chefs we highlight bring a New Mexican flair to the table and it seemed like the best way to share. You can check out what they have to say about it in our feature story, along with a few holiday memories from the staff here at the magazine and a photo of some cookies my kids made.

In this issue, I got the chance to sit down for a long conversation with Megan Kamerick from KUNM. One thing I wanted to know is how she keeps from swearing on air. She says that it’s a mind trick, or rather personal discipline. She says you just think of the studio as a non-swearing room and you don’t swear when you are in there. That is why she is a professional broadcaster. I also got to watch the great Joaquín Encinias pound out a few steps in the ATM photo studio. I’m not sure what the folks down in REI directly below the studio thought, but I thought it was pretty great. I first saw him dance sometime back in the previous century. I remember the emotion he brought to the dance, with powerful, dramatic movements and long hair flying everywhere. I never would have guessed that he is actually an upbeat

guy with a big smile in person. We are lucky to have him and his family here in Albuquerque. I thoroughly enjoyed our conversation.

We’ve also brought back a feature to the magazine which I hope readers appreciate called We Try It. In this issue, we sent our ATM intern Elizabeth Secor to get her colors done and it is more involved than you would think. If you’ve got a suggestion of something we should try, feel free to send me an email. If it is hang gliding off the Sandias or eating some weird food, I doubt I’ll try it myself, but I can probably find someone here who will.

As Ever,

Clarke Condé Editor-In-Chief

In our October issue, the photo of Sondra Diepen in our Storytellers section (page 194) was incorrectly credited. The image was taken by Albuquerque photographer Daniel White of Centrill Media Productions, who specializes in still, aerial and timelapse photography. His work can be found at centrill. com. We regret the error.

In our October issue, we inadvertently switched the photos of our two Incredible Kids. We have switched them back and are running them correctly in this issue.

The striking pose by Fuego and his rider, Sam Bregman, was captured by Karen Keuhn in the foothills of the Sandia Mountains on 9/23/24.

A lifelong pro photographer and certified Western horse wrangler, Keuhn has done portraits of icons like Muhammad Ali and Robert Downey, Jr., and is a highly-sought set photographer for New Mexico’s many film productions. Her last cover for ATM was September of 2014. She lives on a ranch in Peralta with family and many (many) animals. karenkuehn.com

NOT THE SAME PLANE FARE

Wisecracks about airplane food will undoubtedly persist, but here at the airport in Albuquerque, the food is no joke. As part of the Sunport’s $87 million renovation now underway, the city announced they will be adding 14 new concessionaires to the airport at a kickoff event they called “A Taste of the Sunport” where attendees sampled the familiar foods from around town.

“The Sunport is the first and last stop for folks flying to and from Albuquerque, and now travelers can enjoy local flavors we know and love,” said Mayor Tim Keller in a statement.

Local favorites added to the airport include the World-Famous Laguna Burger, Frank’s Famous Chicken and Waffles and offerings from the Indian Pueblo Kitchen, as well as beverages from New Mexico Piñon Coffee and Teller Genuine Vodka. Travelers can also pick up a jar of Sadie’s of New Mexico and other treats at the gift shop to share with friends and family wherever they go. Airport officials say that a few of the new concessions will be open for business this fall, with the entire airport renovation project, including the parking structure, slated to be finished in 2025. —Clarke Condé

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

MURAL OPENING

On the corner of Copper and 4th Street at VSA Garage, there is now a small oasis where people can sit and enjoy lunch Monday through Friday from 11 a.m. to 1 p.m. The area consists of a new mural facing the street, a gated courtyard with more mural art and a live plant wall, which the city hopes will be an ideal lunch spot for those working in the Downtown sector. Mural artist Eamon Quigley’s inspiration

came from Gilberto Guzman’s painting from 1984, which resides inside the garage.

Quigley wanted to create a positive space for the community, saying, “So the point is just to spread the love to all those people. Plants are something that improves our mood…it’s not going to save you, of course, from all of life’s troubles, but it’s just supposed to be a low-impact

SERVICE OUTING

Hundreds of employees of Public Service Company of New Mexico (PNM) spent the day Thursday, September 12 out in the community lending a hand on projects at 32 charity organizations and nonprofits throughout the state, including here in Albuquerque.

“Our goal for Day of Service is to provide a crew of enthusiastic volunteers to support nonprofits in our community, who in turn support our customers in a variety of ways,” Laurie Roach, executive director of PNM Resources Foundation

positive thing for everybody in the city.”

The mural inside the courtyard depicts native New Mexican plants, from chiles to various cactuses, and the one facing the street shows crops and New Mexican laborers. With almost 400 plants, including herbs and succulents, the corner holds dual plant walls brimming with life alongside herb planters spread around the seating area. Elizabeth Secor

said in a statement.

The annual event is a way for PNM’s employees to band together to tackle projects that give a boost to groups with tight budgets that depend on volunteers. While PNM has employees throughout the state and extends the Day of Service into Silver City, Alamogordo and Santa Fe, closer to the metro, volunteers chipped in at sites locally including the RoadRunner Food Bank, Big Brothers and Big Sisters of Central New Mexico and the Botanical Garden at the Albuquerque BioPark. This year over 500 employees participated in the 11th annual PNM Day of Service. PNM says that through the company and its foundation, hundreds of PNM employees and retirees volunteer more than 9,000 hours annually. —Clarke Condé

ANGEL FIRE

ALBUQUERQUE

THE MOUNTAINS BY AIR

New Mexicans can soon catch a seasonal passenger air service flight between Albuquerque and the mountain town of Angel Fire. The current plan includes once-daily round-trip service between Angel Fire and Albuquerque International Sunport during peak season, from December to March, and June to September. Advanced Air, a company connecting smaller communities to major airports around the western United States, will transport passengers with a nine-passenger King Air 350 turbo aircraft. The Village of Angel Fire is working to provide other services post flights, including onsite car rental pickup via Enterprise Rental Car, long-term parking options and a restaurant vendor for passengers at the airport.

Barry Lindsey, mayor of Angel Fire, says, “Making travel easier will attract more visitors to our beautiful valley, fueling business growth for both the Village of Angel Fire and the Resort.”

The flight service is thanks to a $1.4 million Rural Air Service Enhancement grant from the New Mexico Aviation Department and a unanimous vote of approval by Colfax County of the partnership between Colfax County’s Angel Fire Airport and Advanced Air.

Passengers can begin to enjoy these flights around the beginning of December 2024, with one-way tickets costing about $79.

—Elizabeth Secor

Kamari Fulton

AGE: EIGHT SCHOOL: CIEN AGUAS INTERNATIONAL SCHOOL TOTALLY INTO: RUNNING, BASKETBALL, FOOTBALL FAVORITE FOOD: NACHOS

Kamari Fulton began running with the New Mexico Jag Elite Track Club at the age of five. Since then, Kamari has competed in individual events and the 4x100 relay, where his team recently won a gold medal. That gold medal victory earned Kamari and his team a spot in the USATF Region 10 Junior Olympic Championships this summer, where they took home a silver medal, which in turn qualified them for the USATF National Junior Olympic Track and Field Championships in College Station, Texas where they placed 17th in a field of athletes from around the country. Run, Kamari, Run!

Some Thoughts On:

Holiday Memories

Amanda Baca

ABQ DIRECTOR OF DEVELOPMENT, NDI NEW MEXICO

“Growing up in Moriarty, we would always go to both grandmas’ houses to eat tamales, posole, biscochitos and other traditional food during the holidays. I used to help my grandma makes sweet empanadas—like hundreds of them—and I still make them today for my family using the same recipe. It’s a sweet pork empanada, with brown sugar, raisins and piñons. I can’t give away any secrets, but it’s a traditional New Mexican recipe.”

NEW DENTAL SCHOOL SOMETHING TO SMILE ABOUT

There were smiles all around at the groundbreaking for the state’s first and only dental school opening on the campus of the Lovelace Biomedical Research Institute near the Sunport. The new school plans to see its first group of 100 students in May of 2025 and will be the clinical training facility for the New York-based Touro University. The dental training program plans to have students split their time between the university’s New York and Albuquerque campuses. The first two years of the student’s fouryear program will be spent in the classroom in New York studying the science of dentistry and the final two at the new

Albuquerque campus seeing patients under the supervision of the school’s faculty and with support from local professional dental staff.

Mayor Tim Keller spoke at the groundbreaking event saying that for years the idea of having a dental school in Albuquerque was a “pie in the sky dream.” Keller grinned, adding that he now had the wonderful job of moving from disbelief to gratitude. “Touro College is real. The dentists are real, the programs are real, the building is real, the construction is real. We are finally going to have a dental school in New Mexico.” —Clarke Condé

Autumn Rodriguez

AGE: EIGHT TOTALLY INTO: PAGEANTS, SLOTHS, HELPING OUT FUTURE PLANS: BECOMING A WILDLIFE VET

Autumn is the newly crowned National American Miss New Mexico Jr. Preteen. She was crowned in June where she also won Miss Photogenic, the Heart of Service, Best Resume, Dream Model and was first runner-up in Casual Wear. Autumn has been a student at Mission Avenue Elementary in Albuquerque since Pre-K but is excited to start third grade this year in Rio Rancho. One day, Autumn would like to work as a wildlife veterinarian at the sloth sanctuary in Costa Rica. Or maybe become a professional soccer player. Autumn is looking forward to the 2024 National Pageant in Orlando this November. Great work Autumn!

Some Thoughts On:

Holiday Memories

J.C. Lopez

UNM LOBO SPORTS AMBASSADOR & BOOSTER (AND FAN FOR 64+ YEARS)

“I grew up on ABQ’s West Side, and we had large family gatherings for both Thanksgiving and Christmas. My favorite dish, even to this day, was posole made with pig’s feet. My grandma, my mom, and my aunt all made it, and the meat was so soft. My wife makes it for our gatherings now. My kids will eat it, but it’s not their favorite. They don’t know what they’re missing.”

ark It HERE

ROOSEVELT PARK

500 SPRUCE STREET SE

The lush, steep hills of Roosevelt Park define this historic New Deal-era park. Tucked in among the tree-named streets along Coal Avenue, this area east of Downtown was once simply known as the East Mesa when park construction began in 1933. Initially named Terrace Park, the park was renamed after the 32nd president in 1934. Governor Clyde Tingley’s Siberian Elms create a tall canopy over the park, one of the few fully shaded in Albuquerque. Beneath the trees, the park is a favorite spot for lunch breaks throughout

the week and family gatherings on weekends. Ringed by a paved path, nurses from the nearby Presbyterian Hospital often walk the park on their breaks, usually in groups of two. “Rosie” as it is affectionately known, is also home to an 18-hole, par 57 disk golf course that sees local league play year-round. Players find the wooded course challenging not simply for its varied elevation and myriad alternative course layouts, but for the mix of other players and the general public within their golf disk’s flight path.

—Clarke Condé

A total of 275 laborers built the park over a two-year period, each paid $39 per month during the height of the Great Depression.

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

Holiday Hosting

It happens every Thanksgiving–the doorbell rings and the host panics, a mental list of undone tasks scrolling through their brain as they greet their guests at the door. This year don’t panic, plan. With a little preparation, your holiday hosting will run smoothly and you’ll be the one giving thanks you got it all figured out on the early side. Clarke Condé

ORDER YOUR TURKEY

Book your bird ahead of time with a phone call so you don’t have to fight a flock of other turkey buyers on Thanksgiving morning. You’ll get slim picking on Turkey Day, but plenty of options around town including local choices like Keller’s Farm Stores that will help you find the fowl that is right for you. See kellersfarmstores.com.

CLEAN YOUR CARPETS

Are your rugs ragged? There is nothing worse than running the vacuum when you hear that doorbell ring. Don’t leave it to the last minute, call a professional and let their vacuum do the walking.

SHARPEN YOUR KNIVES

Cooking with a dull knife? That’s not very sharp. Plus, nobody wants to see you hacking through the turkey with a dull blade at the table. The point is you need to sharpen up those knives before the holidays. If you can’t sharpen them yourself, bring them to a local shop like Precision Sharpening and get the edge this holiday. See precisionsharpeningnm.com.

GET A MEAT THERMOMETER

No kitchen is complete without a meat thermometer. It is simply the best way to keep your guests from getting sick from your food. Widely available for under $20, a good meat thermometer will take you through the holidays and right on into BBQ season next year without a host of foodborne illnesses that nobody will thank you for.

DON’T OWN? RENT!

If this holiday you invited more folks over to your house than you maybe should have, don’t sweat, rent. Chairs, tables, dishes–even a big tent if you really went overboard. If your number of guests exceeds your number of stuff, a quick call to a local rental place like AA Events and Tents might just save your turkey. See aaeventsandtents.com.

WE TRY IT:

COLOR ANALYSIS

Meet The Participants

MELINDA BUCHER

Ad Agency Account Supervisor

Favorite Colors:

Red, black and white

Strength:

Likes big pops of color

Weakness:

Tends to buy clothes based on how cute they are instead of how they function

In an in-home studio in the Northeast Heights, color is truly the name of the game. “House of Colour Northeast Albuquerque,” a franchise-owned business run by personal style expert Teryn Martinez, helps determine a person’s season, ideal colors and makeup that will look best on them. No one would be able to tell that there was the key to unlocking the perfect closet rainbow in her house, but there is, and we tried it.

The whole process takes about two hours for one person, which sounds like a long time to sit in a chair, but time flies with the colors swishing across you, and is anything but boring. Martinez starts by explaining the process and the in-depth color wheel on her studio wall. Thirty-six colors represent every season. The color wheel was just a brief introduction to all the colors we would see there.

I was up first in the process. We were asked to arrive makeup-free and in a tank top (The tank allows for multiple draping of colors in each palette without clothing interference). I donned a clear face and black tank top and made my way to the appointment. Little did I know that by the end of the process, I’d be learning how both the color of my shirt and the color of my jeans were far from my ideal color palette.

The process starts with finding someone’s undertones, yellow or blue. Yellow is more the warmer seasons, autumn and spring, while blue is cooler, winter and summer. My undertone was yellow and

took a bit more to find than Melinda, who had blue undertones. While hers was an almost instant perfect match, mine took going through a second round of drapes to determine. This isn’t uncommon. For some, it’s nearly instantaneous. While others, like myself, almost straddle between undertones.

The undertones were one of the most interesting parts of the process, as Melinda and I were on opposite sides of the

ATM ventures out into the city to observe an activity that perhaps we (or you) have always wanted to try. Then we talk to the people who tried it.

Favorite Colors:

Red, blue and black

Strength: Has a lot of clothes

Weakness: Has a thrifting addiction

spectrum. This shows how warm and cool undertones drastically change how colors light up people’s features. The fun continued as it was time to determine our seasons.

My yellow undertone leaned me toward the warmer seasons, autumn or spring. In contrast, Melinda’s sent her toward winter and summer. After drapes upon drapes of colors, I was determined to be an autumn, and Melinda was determined to be a winter. The amazing part was seeing how the wrong seasonal colors made me look more washed out and pale, while the correct season deepened my natural tan and brought brightness to my face. As much fun as it was to watch the process myself, seeing it on Melinda was a

ELIZABETH SECOR UNM Student; ATM Intern

PHOTO BY DON JAMES/ATM

whole other experience. Watching colors placed on someone light up and change their features made the choice of the correct color seem almost magical. Martinez uses the word ‘magic’ during the session and it is accurate.

After determining the season, there is a brief interlude from drapes to showcase the ideal makeup for your season and to show your signature reds by trying on three different lipsticks. Once this is done, it is finally time for the eagerly awaited list of ideal colors. While the whole session was in-depth, I got the most out of it. Martinez went through all thirty-six colors in my season and ranked them by a star system. There were three stars for my “WOW” colors. I could wear the color from head to toe. Two stars for “excellent” would make a good top or bottom but not an entire outfit. And one star for “significant,” where those colors would best be used for accents like purses or belts. Martinez sent us home with a color fan

Each session starts with a basic “before” pic, then ends with a perfectly color-composed seasonal “after” pic, showing a dramatic transformation.

that we could keep with us and take to the store for shopping trips. The best part of all of this is that we will always be able to judge if a color compliments our season with this handy (and very portable) book. She explained that we are not limited to only the 36 colors in our season, but that we can use those colors to help find items that will complement, and not contrast, with our exact season. Martinez offers personal styling classes and closet edits, and will even help with personal shopping for those who prefer not to scour the racks themselves for the best style options. –Elizabeth

Secor

Now YOU Try It!

TERYN MARTINEZ

Certified Color and Style Analyst House of Colour Northeast Albuquerque teryn.martinez@houseofcolour.com (505)453-5166

Melinda’s Reaction

Final Palette: Sultury/Burnished Winter Recommendation: Yes. Would absolutely recommend everyone do this.

Biggest surprise: The power of lipstick. Takeaway: I’ll be back for a styling session.

Elizabeth’s Reaction

Final Palette: True/Classic Autumn Recommendation: Yes. I have already been using more of my colors and have received so many compliments.

Biggest surprise: Finding out that there are colors better for me to wear than black.

Takeaway: I am interested in other services, like finding my personal style.

PHOTO BY DON JAMES/ATM

FACES&PLACES

Collectors and treasure hunters gathered for the 25th Great Southwestern Antique Show at EXPO New Mexico on August 2nd, 3rd, and 4th. Patrons found textiles, rare books, Native American art, fine art, furniture and more. Tickets to the antique show funded New Mexico arts and educational programs in partnership with PBS.

1. Victoria Roberts, Mac Schurmeier, Bonnie Vines

2. Marion White, Marilou Mirkovich

3. Makia Nieto, Andrew Munano, Jaime Contreras

4. Andy Bernstein, Stan Bernstein

5. Estela Klink, Stephen Klink, Nancy Cobb

6. Roma Arellano, Bill Walsh, Lezlie Colburn

7. Linda Winter, Amanda Alexanew

FACES&PLACES

NM Beer Fest Balloon Fiesta Park

Beer drinkers got to enjoy over 100 New Mexico craft beers on June 22 at the Balloon Fiesta Park. There was music, lawn games, mini-golf, movies, food, and even some shopping. Beer brewing and tasting classes were held. Ticket sales supported New Mexico breweries.

4.

5.

6.

1. Heather Calbertson, Justin Borrero, Paige Anderson, Christian Hosen

2. Ashley Fenton, Shane Skaggs, Brett Fenton, Nina Fenton, Kiersten Garner

3. Jalil Smith, Jaden Archuleta

Gwen Gutierrez, Jolene Rael

Micah Martinez, Sofia Martinez

Dominic Montano, Marcos Chavez, Kristina Velasquez

FACES&PLACES

Railyards Farmers’ Market

Burqueños strolled the Railyards Farmers’ Market on June 9th. The market was buzzing with local vendors, artisans, and music. Special areas for kids highlighted the fun with balloon animals and art projects. This market is open every Sunday from 10am-2pm, MayOctober.

1. Luxana Boczkiewicz, Mya Duran

2. Aydin Davis, Caitlynn Offard

3. Pamela Garcia, Addy Garcia, Anthony Garcia

4. Amanda Jones, Saraya Vigil

5. Cindy Laton, Misti Oracion

6. Alejandro Romero, Maria Romero

7. Christian Hensley, Clarissa Crawford

FACES&PLACES

50th NM Sports Hall of Fame Induction Banquet

The New Mexico Sports Hall of Fame held their 50th annual induction banquet on June 23, 2024 at the Albuquerque Convention Center. The NMSHF honors New Mexico athletes, coaches, and teams who have achieved athletic success in their careers. They also support charities and scholarships which are annually awarded to NM students and athletes.

1. Charlie Criss, Mary Criss, Carolyn Evans, Rob Evans

2. Paul Tooley, Karah Tooley

3. John Garcia, Jim Garcia

4. Jessica Covington, Emily LaDue

5. Larry Anderson, Laura Pope, Jamie Gronowski

6. William McCauley, Larry Hays, Rodney Cox

7. Lisa Rutter, Mary Henson, John Rockwell, Lori Henson

FACES&PLACES

WisePies Fun Run Mesa Del Sol

May 19th marked the 4th annual WisePies Pizza Fun Run. There were several events open to all ages, including a 1 mile, 5K, and 10K runs. The event was sponsored by Albertsons Market. All proceeds benefited the Make-A-Wish Foundation of New Mexico.

1. Julian Vasquez, Theodor Richter

2. Victor Valtierra, Sandra Leyba

3. Randy Moore, Marico Lucero

4. Gavin Hosni, Aleah Hosni, Amira Hosni

5. Debbie Nethery, Lauren Hosni

6. Christian Urban, Carolyn Urban

7. Joann Starkey, Jadon Gurule, Steven Gurule, Shannon Gonzales

Holiday Gift Guide

Holiday Gift Guide

Holiday Gift Guide

DATEBOOK

2024 BEST OF THE CITY PARTY

SATURDAY, DECEMBER 7 | 6 PM

Start the holiday season off with The Party Of The Year! You’ve heard about Albuquerque The Magazine’s Best Of The City Party, and now you can enjoy it yourself with your friends and colleagues. The Party Of The Year will rock once again at Revel on Saturday, December 7th. Find out who won Best Of The City in 326 categories, sample the best in food and drink from this year’s winners, kick up your heels, snap some selfies, and make it a memorable night.

Albuquerque The Magazine’s BEST OF THE CITY Party Saturday, Dec. 7, 2024

Revel ABQ, 4720 Alexander Blvd. NE

6 p.m. to 10 p.m.

Tickets: $35 general admission, $55 VIP early admission

NOVEMBER 2024

SUNDAY 3 | 3–4 PM

The Wolf Hunt: A Novel. Author Ayelet GundarGoshen will discuss her latest novel in a live virtual appearance from Israel. Praised for “instilling emotional depth into a thriller plot” (New York Times Book Review on her previous novel, “Waking Lions”), Gundar-Goshen brings together taut, page-turning suspense, superb writing, and razorsharp insight into the fault lines of race, identity, and privilege as well as the dark secrets we hide from those we love most. Info: JCC of Greater Albuquerque, 5520 Wyoming Blvd. NE 87109. Visit jccabq.org/bookfest for more information.

CRAFTS

SATURDAY 16 AND SUNDAY 17 |

SATURDAY 12–4 PM; SUNDAY 10 AM–1 PM

Mosaic Ornaments for the Entire Family. Make as many holiday ornaments as you can using glass tiles, beads, baubles and stained glass. You will end up with multiple beautiful gifts or ornaments for whatever holiday you wish to celebrate. Info: The Groove Artspace, 309 Gold Ave. SW. More information at thegrooveartspace.com. All materials included for $80.

FRIDAY 1 | 5–8 PM ARTISTS’

RECEPTION

2024 All-Members Art Show Reception. Come view (and purchase) fantastic artwork by members of the Pastel Society of NM at this gala event. Over 90 pieces judged by Regina Held, gallery director and curator for Gallery With A Cause. Meet the artists at the reception. A portion of proceeds will benefit the Pastel Society of NM. Info: Weems Gallery and Framing, 5935 Wyoming Blvd. NE, (505) 293-6133, weemsgallery.com. Open Monday through Saturday 10 am–5 pm. Free admission.

PASTEL

SATURDAY 9 | 6–8 PM OPENING RECEPTION

The Other Side of the Tracks. Join us at 516 ARTS for the opening reception of our latest exhibition featuring local, national, and international artists exploring the untold perspectives and overlooked communities who built the American railroad. Open Tuesday through Saturday, 12–5 pm. The exhibit runs through February 8, 2025. Info: 516 ARTS, 516 Central Ave. SW, (505) 242-1445, visit 516arts.org for more.

FRIDAY 29 | 3 PM AND 7 PM

Nutcracker! Magical Christmas Ballet. Celebrate America’s favorite Christmas tradition with an international all-star cast that blends world-class ballet with whimsical puppets, lavish costumes, stunning acrobatics and Tchaikovsky’s timeless score. Info: Kiva Auditorium, Convention Center, 401 Second Street NW, (505) 768-4575. Tickets at ticketmaster.com, $31 and up plus fees.

FRIDAYS AND SATURDAYS | 10 AM–6 PM

Copper Plate Etching by Pamela Wesolek. For over thirty years, Pamela has viewed the world through the lens of copper plate etching. In her solo exhibition, “Desert Year,” Pam embraces the raw voice of the copper as an element, while finding satisfaction in the technical precision of a printer. Info: Remarque Print Gallery, 3812 Central Avenue SE, #100-B, remarqueprintshop.com.

FRIDAY DECEMBER 6 | 6–8 PM

Second Annual Gingerbread Southwest. Enjoy the gingerbread house contest and auction to benefit the New Mexico School for the Blind and Visually Impaired Foundation. Delight in the creativity and cookie frosting auction during our holiday evening with Santa. A great way to kick off your holiday. With every gingerbread house, a difference is made in the life of a child who is blind. Info: Sid Cutter Pavilion at Balloon Park, 9401 Balloon Museum Drive NE, (505) 768-6062. Entries wanted; online registration deadline December 2nd. More information available at gingerbreadsw.com.

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friday 1 | 4:30–6 pm

Scenery and Serigraphs Artists’ Reception. Amapola Gallery’s Featured Artists’ installation for November provides an exciting contrast. Christopher Miller interprets the stunning landscapes of the Southwest in oils. Gwen Peterson provides her vision of that same Southwest in near-geometric serigraphs. Meet the artists at their reception and enjoy their compelling works daily from 10 am–5 pm. Info: Amapola Gallery, Old Town, upstairs at 205 Romero, NW, (505) 242-4311, amapola-gallery.com.

friday 1 | 5–8 pm

Artists’ Reception2024 All-Members Art Show Reception. Come view (and purchase) fantastic artwork by members of the Pastel Society of NM at this gala event. Over 90 pieces judged by Regina Held, gallery director and curator for Gallery With A Cause. Meet the artists at the reception. A portion of proceeds will benefit the Pastel Society of NM. Info: Weems Gallery and Framing, 5935 Wyoming Blvd. NE, (505) 293-6133, weemsgallery.com. Open

Monday through Saturday 10 am–5 pm. Free admission.

friday 1 | 5–8 pm

The Milagro Artist Group Reception. The Gallery ABQ presents The Milagro Artist Group in the show “Distinct Direction”. This diverse group works in pastel, acrylic, and mixed media, creating landscape and abstract painting as well as recycled art. The Featured Artist will be Marcy Boushelle (mixed media). Info: The Gallery ABQ, 8210 Menaul Blvd. NE. See the gallery website at thegalleryabq. com or facebook@thegalleryabq, (505) 292-9333. Open Wed–Sat, 11 am–4 pm.

friday 1 and friday 22 | 6–8 pm

Night Bird Trolley Experience. Join a fun group for an evening filled with music, lights, and enchantment as this city tour takes place under the stars. Let the trolley be your chariot through the night as we embark on a unique journey and an adventure that promises to be a night to remember. Info: Come to the Lapis Room in Old Town, 303 Romero

Street NW, Suite S-107 by 6 pm. Tickets $30 at eventbrite.com, plus fees.

friday 1 and sunday 3 |

friday 7:30 pm, sunday 2 pm

Opera Southwest: Madama Butterfly. For over a century, the tragic tale of a geisha’s love, steadfastness, and heartbreak has been enchanting audiences around the world. The gorgeous melodies are tinged with foreboding, as Butterfly fears her happiness is so great that she may die of it. Info: National Hispanic Cultural Center Journal Theatre, 1701 4th Street SW, (505) 246-2261. Tickets: operasouthwest.org, (505) 243-0591. Note: There will be a Taste of Opera preshow dinner before the performance at La Fonda del Bosque; reservations at (505) 238-5316.

friday 1 through sunday, November 10 | 7:30 pm fridays and saturdays; 2 pm sundays

Dr. Jekyll and Mr. Hyde. A re-telling of this classic tale with one actor portraying ‘Jekyll’ and four other actors

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portraying ‘Hyde’. Info: The Adobe Theater, 9813 4th Street NW, (505) 898-9222. Tickets are $15 to $24 and are available at adobetheater.org.

friday 1 | 9 pm

Chatter Late Works. Violinist Rachel Lee Priday presents solo works from her Fluid Dynamics album project. Cash bar provided by Rumor Brewing. Info: Chatter, 912 Third Street NW. Tickets: $17 adults in advance; $20 at-door, $9 students/under-30, $5 under-13. chatterabq.org.

friday 1 through sunday 3 | various times

Dia de los Muertos in Old Town Albuquerque. So much to see and do. Info: Please see the Official Daily Schedule at the website, albuquerqueoldtown. com/dia-de-los-muertos-in-old-townalbuquerque, which includes a video of last year’s event.

friday 1 through monday 4 9–5 pm

Before I Die New Mexico Festival. This festival has entertaining and educational elements that enable people to discuss end-of-life issues and plan ahead. Learn what you need to know before you go. Info: Locations vary each day. Registration ranges from $20 to $200 at beforeidiefestivals.com.

friday 1 | 5–8 pm

A Looking Inward. Painter Rachel Popowcer and printmaker Helen Cozza exhibit works at this artists’ reception and show. Rachel’s works are oil and mixed media on panel, and Helen departs from traditional monotypes to create 3-D etched vessels. Info: Mariposa Gallery, 3500 Central Ave. SE, (505) 268-6828, mariposa-gallery.com.

friday 1 and 8; saturday 2 and 9 | 7–8:30 pm

A More Beautiful Question. Keshet Arts presents this world premiere of mixed repertory new works performed by Keshet Dance Company. Enjoy an evening of inquiry, exploration, revelation and joy. Info: Keshet Center for the Arts, 4121 Cutler Ave. NE. Tickets at keshetarts.org or box office at (505) 227-8583.

fridays and saturdays | 10 am–6 pm

Copper Plate Etching by Pamela Wesolek. For over thirty years, Pamela has viewed the world through the lens of copper plate etching. In her solo exhibition, “Desert Year,” she embraces the raw voice of the copper as an element, while finding satisfaction in the technical precision of a printer. Info: Remarque Print Gallery, 3812 Central Avenue SE, #100-B, remarqueprintshop.com.

saturday 2 | 9 am–3 pm

Asbury Christmas Bazaar. The United Women in Faith of Asbury United Methodist Church hosts its 41st bazaar with over 65 crafters, a wide-variety of handcrafted items, their famous homemade pies and other goodies. Burritos will be available for purchase. Chicken croissant sandwiches, green chile stew and Frito pie will be available for lunch. Info: Asbury United Methodist Church, 10000 Candelaria Road NE. Free admission and free parking lot shuttle. Call (505) 299-0643 for further information.

saturday 2 | 10 am–12 pm

SouthWest Writers Presents. Antonio Weiss and Jacqueline Murray Loring will discuss the process of making their movie, “Symphony in a C-Note,” from initial concept to the big screen. Info: Live at NM Continuing Education Center with free parking, and on Zoom. For a link, contact info@swwriters.com.

saturday 2 | 10 am–3 pm

Harwood Art Center. Residency for Art & Social Justice exhibition featuring Gael Luna: Lucha Libre Trans Queer Art Espectacular. Uplifting the lives of transgender and queer athletes in New Mexico. Info: harwoodartcenter. org, 1114 Seventh Street NW. Free and family friendly.

saturday 2 and sunday 3 12–4 pm

New Event: “La Música de Corrales Fiesta: Then and Now.” Join this celebration of over 50 years of traditional and contemporary music that generations of Corraleños and friends have produced and performed, including Canciónes, Bluegrass, Ladino and Música Antigua. Info: Historic Old San Ysidro Church, 966 Old Church Road, Corrales. The Community Dance will start at 6 pm at the new San Ysidro Church Parish Hall, 5015 Corrales

Road. For more information, please contact Carol Brown, (505) 898-9551, cjbrown@unm.edu or corraleshistory. org. Free; donations appreciated.

saturday 2 | 12:30–2:30 pm

SouthWest Writers Presents. Author, talent and literary manager, as well as producer Marilyn R. Atlas will discuss “Creating 3-Dimensional, NonStereotypical Characters.” Info: Live at NM Continuing Education Center with free parking, and on Zoom. For a link, contact info@swwriters.com. $20 members; $30 non-members.

saturday 2 | 6 pm–10 pm

The Watermelon Mountain Ranch Fur Ball 2024. This is a beautiful night and a chance for us to recognize the sponsors, donors and supporters, and to raise funds for the animals and all of programs at Watermelon Mountain Ranch. Together we can help create a better world for dogs and cats. Enjoy dinner, dancing, Steve Stucker’s Pet Parade and our carnival-themed evening. Info: Canine & Kitty Carnival, Grand Ballroom, Marriott Pyramid North, 5151 San Francisco Road NE. Sign up for the auction and go to wmranch. networkforgood.com/events for tickets and more information.

sunday 3 | 10:30 am

Chatter Sunday. Violinist Rachel Lee Priday and Chatter musicians perform music by Christopher Cerrone and Johannes Brahms. As always, your ticket includes a coffee drink from our espresso bar. Info: Chatter, 912 Third Street NW. Tickets: $17 adults in advance; $20 at-door, $9 students/ under-30, $5 under-13. chatterabq.org.

sunday 3 | 2–4 pm

Crochet and Felted Potholders with Alison. You will learn to crochet two lovely woolen potholders that will last a lifetime. These will then be felted in your washing machine at home. You’ll be supplying the woolen yarn (or you can purchase from Alison - lots of different price points are available). Info: The Groove Artspace, 309 Gold Ave. SW. Register at thegrooveartspace.com, $35; price includes instruction only.

sunday 3 | 3–4 pm

Albuquerque Concert Band. Take a break from your busy life and join us for an hour of fun, family-friendly music. Info: Eldorado High School Performing Arts Center, 11300 Montgomery Blvd. NE,

abqband.org. Free admission and open to the public.

sunday 3 | 3–4 pm

The Wolf Hunt: A Novel. Author Ayelet Gundar-Goshen will discuss her latest novel in a live virtual appearance from Israel. Praised for “instilling emotional depth into a thriller plot” (New York Times Book Review on Waking Lions), Gundar-Goshen brings together taut, page-turning suspense, superb writing, and razor-sharp insight into the fault lines of race, identity, and privilege and the dark secrets we hide from those we love most. Info: JCC of Greater Albuquerque, 5520 Wyoming Blvd. NE 87109. Visit jccabq.org/bookfest for more information.

monday 4 | 7:30 pm

Cármelo de los Santos. Enjoy UNM violin faculty and NM Philharmonic concertmaster Cármelo de los Santos’ recital. Info: Keller Hall, 203 Cornell Drive NE. Tickets $15 general admission, $10 seniors and UNM employees, $5 students (18+ must show student ID). Visit music.unm.edu for more information.

tuesday 5 and 11| 9 am–4 pm

School’s Out Camp at Explora. Have your child spend Election Day and Veterans Day in classes filled with laughter and learning at Explora’s camp. Curiosity thrives in these hands-on STEAM classes, available for pre-K to 12th graders. Info: Explora! 1701 Mountain Road NW. These single-day Explora camps run $85 for members/$95 for non-members; before and after care is offered from 8–9 am and 4–5:30 pm, respectively, for only $10 per session. Register at explora.us/programs/ camps.

tuesday 5 | 4:30–5:15 pm

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

wednesday 6 | 1–3:30 pm

Help Mosaic The Horse Sculpture. Use your glass cutting and design skills to cover our life-sized horse with gorgeous stained glass mosaic. All material provided. Info: The Groove

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Artspace, 309 Gold Ave. SW. Photo and information at thegrooveartspace.com. Free.

wednesday 6 through sunday 10 | 7 performances

CLUE. Six mysterious guests assemble at a remote mansion for a night they’ll never forget in this whodunit based on the fan-favorite 1985 movie and inspired by the classic Hasbro board game. Info: Popejoy Hall, 203 Cornell Drive NE, popejoypresents.com, (505) 277-4569.

thursday 7 and 21 | 6–8:30 pm

Open Mosaic Studio. Bring your own glass/mosaic tile project to work on in community with others. Hosted by artists Erika Harding or Jill Gatwood who will give tips, techniques, and input on your project in a relaxed, social studio setting. Info: The Groove Artspace, 309 Gold Ave. SW. Gather more information at thegrooveartspace.com; $20.

thursdays 7 through december 5 | 5:30–7 pm

Saturdays through December 7 | 10 am–2 pm Study Hours with Childcare for CNM Student Families at Explora! Brillante Early Learning Center will provide free childcare while parents study on-site at X Studio’s Tech Lab. This program is available exclusively for students currently enrolled at CNM. Parents must study on-site at Explora, and their children must be between ages 3 and 12. X Studio programming is available for children older than 12: Visit X Studio for more info. Space is limited; drop-ins are welcome based upon availability. Info: email brillante@explora.us.

thursday 7 | 7:30 pm

UNM Music Faculty Jazz Recital. Hear Chris Buckholz, Glenn Kostur, Michael Anthony, and guests from the ABQ Jazz scene in concert. Info: Keller Hall, 203 Cornell Drive NE. Tickets $15 general admission, $10 seniors and UNM employees, $5 students (18+ must show student ID).Visit music.unm.edu for more information.

friday 8 | 5–9 pm

First Friday ArtWalk/ArtsCrawl. The Albuquerque Artwalk is an independent arts organization and community of artists working to elevate New Mexico’s emerging creative economy. Our platform organizes block-by-block place-making events that support local artists and local brick and mortar establishments, sparking the vibrancy of New Mexico’s arts by creating experiences at the neighborhoodlevel, and encouraging all to explore the essence of New Mexico. Info: abqartwalk.com features a map with a listing of host venues and events.

friday 8 | 5:30–8:30 pm

Encantada! The Rio Grande Art Association’s annual juried art show Opening Reception will include paintings in oil, acrylic and mixed media. There will be two shows in one, as they will have Small Works, under 80” square inches, and Standard Works, over 108” and up to 50”x72”. The art will be exhibited Saturday 9 through Sunday 29 from 11 am to 6 pm. Info: Expo New Mexico, Hispanic Arts Gallery, 300 San Pedro Drive NE, Gate 3 entrance. More information at rgaanm.org. Free.

saturday 9 | 10 am–4 pm

Holiday Sale Benefitting the Library. Featuring coffee table books, art books, gift books, stocking stuffers, holiday fiction and nonfiction and so much more. You are sure to find something for everyone on your list and treats for yourself. Validated parking and carryout service available. Info: Friends of the Public Library, Main Library, Lower Level, 501 Copper NW. $2 admission before noon, free after noon, FOPL members always free. For more info visit friendsofthepubliclibrary.org.

saturday 9 | 10 am–5 pm with a lunch break

Mixed Media Collage. Collage artist Terry Garrett will guide you through a fun day of exploring mixed media collage. Terry has been making collages since the late ‘90s and is also an art journaler and printmaker. He also participates in book-making, where he makes use of collage techniques. Info: Remarque Print Workshop, 3812 Central Ave. SE, Suite 100B, (505) 268-8952. Register at remarqueprintshop.com, $130 plus tax.

saturday 9 | 11 am–1 pm

Book Reading. Local author Ronn Perea was born and grew up in Albuquerque and is known as the Godfather of Local Comedy. He’ll be doing readings from his books which you can buy and obtain his autograph. Info: Wheels Museum, Albuquerque Rail Yards, 100 Second Street SW, (505) 243-6269, free.

saturday 9 | 12–3 pm

Adult Art Class at Harwood Art Center: Cameraless Photography with Angelika Rinnhofer. Cameraless Photography is the process of creating and image on light sensitive photo paper without the use of a camera. Workshop participants will create images with soft resists based on various pantry items such as flour, honey, hot sauce, salt, toothpaste, shaving cream, etc. The list is endless! Register at harwoodartcenter.org, $80.

saturday 9 | 12–4 pm

Old San Ysidro Church Tours. Informative docents provide insight into the history of the Old Church, the historic landmark known as the heart of Corrales. Info: 966 Old Church Road, Corrales. For more information, contact njkimball30@ gmail.com or corraleshistory.org. Free; no registration required.

saturday 9 | 1–3 pm

Art Glass: Broadcasting the Light. Wild Hearts Gallery presents this Artists’ Reception for Lisa Chernoff and Jon & Nancy Couch, in this Fused and Stained Glass Exhibit. Info: 221 Homestead Village, Hwy 165 Placitas, (505) 3612710. Virtual tour at wildheartsgallery. com. Exhibit runs November 1 through November 30. Wild Hearts Gallery is an artists’ collective of 15 local artists.

saturday 9 | 6–8 pm

Opening Reception

The Other Side of the Tracks. Join us at 516 ARTS for the opening reception of our latest exhibition featuring local, national, and international artists exploring the untold perspectives and overlooked communities who built the American railroad. Open Tuesday through Saturday, 12–5 pm. The exhibit runs through February 8, 2025. Info: 516 ARTS, 516 Central Ave. SW, (505) 242-1445, visit 516arts.org for more.

saturday 9 | 7:30–9 pm

Ordinary Elephant: Folk Duo Extraordinaire. The husband/wife singer-songwriters Crystal and Pete

Damore are touring in support of their recent album. Transcendent and intimate, their live show focuses on the magic and beauty hiding in plain sight. Info: San Ysidro Church, 966 Church Road, Corrales. Tickets $27 general admission at holdmyticket.com; $32 at the door.

sunday 10 | 10:30 am

Chatter Sunday. Listen to string quartets by Bartók and Janáček. As always, your ticket includes a coffee drink from our espresso bar. Info: Chatter, 912 Third St NW. Tickets: $17 adults in advance; $20 at-door, $9 students/under-30, $5 under-13. chatterabq.org.

sunday 10 | 2 pm

Cármelo de los Santos, Conductor and Soloist with the New Mexico Philharmonic. Listen to and be enthralled by Mozart Symphony No. 29 and the beautiful Vivaldi Four Seasons. Info: National Hispanic Cultural Center, 1701 4th Street SW, (505) 246-2261. Tickets $34 to $78 at nmphil.org.

sunday 10 | 2 pm

The Infinite Moment: How 32 Years with the Diné Changed How I See and Paint. Noel Bennett, artist, will share her own experiential stories, inviting the audience to move with her through time, space and culture to experience this heartfelt, sacred, non-Western way of seeing and being. “The Infinite Moment” the invitation is for an evening – or for beyond a lifetime. The events can change due to circumstances beyond our control. Info: Sandoval County Historical Society, 160 Edmund Road, Bernalillo. Please check our website, sc-hsm.org, or contact us for the latest schedule. info@sc-hsm.org or (505) 867-2755.

sunday 10 | 3 pm

Jonathan Mamora, solo piano. Presented by Placitas Artists Series. Listen to the 2022 Olga Kern Gold Medalist whose playing is larger than life. Also, fine artists on exhibit include Michelle D-Amour, Virginia Primozik, Katie Thomas, and Iwren Walraven. Info: Las Placitas Presbyterian Church, 7 Paseo de San Antonio, placitasarts.org, (505) 867-8080. Tickets $30.

monday 11 through monday 23 | see days below

Storybook Experience: A Very Grinchy Christmas. Join us in age appropriate classes as we explore the story of “How

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the Grinch Stole Christmas” through dance, crafts, storytelling and other activities. Info: Mondays, Thursdays and Saturdays for Ages 4–14 years, $110 per student. Visit elitedancetheatre.com for more complete information.

tuesday 12 |1–4 pm

Fused Coral Baskets and Votives. Choose clear, transparent, or opaque glasses, shaped wide for a little basket or taller as a votive holder, both catch spectacular light. Opt for pre-cut strips in a variety of colors. Help will be available with tools and technique. Each student will make three 6” corals, materials and tools provided. Students return three days later to retrieve their artwork after it is fired twice in the kiln. Info: The Groove Artspace, 309 Gold Ave. SW. More information at thegrooveartspace.com; $90.

thursday 14 | 1–3 pm

Fused Jewelry. Artist Carol Lutz will teach you to use basic tools to cut glass, what types of glass you will be using (dichroic and others), and different options regarding how to design and

create several pieces of gorgeous jewelry. You’ll make two pair of earrings and two pendants, perfect for gifts. Info: The Groove Artspace, 309 Gold Ave. SW. Photo and more information at thegrooveartspace.com. All materials are included for $100.

friday 15 | 6–8:30 pm

Modeling Glass Ornaments – Family Fun. Use this new and fabulous product/ process (completely safe and 100% non-toxic) to mold clay-like modeling glass into holiday ornaments for any occasion. The ornaments will be kilnfired and available for collection within 24 hours. Easy, fun, and wonderful results. Info: The Groove Artspace, 309 Gold Ave. SW. More information at thegrooveartspace.com. $60 includes all materials.

friday 15 | 7:30 pm

An Evening with David Sedaris. Bestselling author and master of satire David Sedaris returns to Popejoy to read new and unpublished works. Info:

Popejoy Hall, 203 Cornell Drive NE, pope joypresents.com,(505) 277-4569.

friday 15 and saturday 16 | 7:30 pm

A Grand Night for Singing. UNM Opera Theatre presents scenes from Candide, Don Giovanni, Falstaff, Elisir d’Amore, and more opera favorites. Info: Keller Hall, 203 Cornell Drive NE. Tickets $15 general admission, $10 seniors and UNM employees, $5 students (18+ must show student ID). Visit music.unm.edu for more information.

saturday 16 | 10 am–12 pm

Ranger Read and Learn Children’s Story Time. Coronado/Jemez Historic Site staff will read a book about wild turkeys. Kids will make a nature-inspired craft turkey. Info: Martha Liebert Public Library, 124 CalleMalinche, Bernalillo, nmhistoricsites.org/coronado, free.

saturday 16 and sunday 17 | 10 am–5 pm

Adult Art Class at Harwood Art Center: A Portrait Painting in a Weekend with

Natalie Voelker. If you’ve never painted a face before, this step-by- step approach will get you off to a great start. You’ll learn to draw a face with paint and to think in values and colors. Come ready to learn, experiment with new approaches, and wield the brush boldly. Register at harwoodartcenter.org, $165.

saturday 16 and sunday 17

saturday 12–4 pm; sunday 10 am–1 pm

Mosaic Ornaments for the Entire Family. Make as many holiday ornaments as you can using glass tiles, beads, baubles and stained glass. You will end up with multiple beautiful gifts or ornaments for whatever holiday you wish to celebrate. Info: The Groove Artspace, 309 Gold Ave. SW. More information at thegrooveartspace.com. All materials included for $80.

saturday 16 | 3–6 pm

Meet the Distiller at Town & Ranch. Go behind the scenes with our head distiller and learn how Los Poblanos Botanical Spirits are made. Closed-toed shoes are required. Info: Town & Ranch, 1318 4th Street NW. Drop in anytime between 3-6 pm. For details visit lospoblanos. com/events.

saturday 16 | 6 pm

Tosca in Concert. Join New Mexico Philharmonic’s salute to Giacomo Puccini, commemorating 100 years since his death. Like the operatic presentation, the dramatic nature of Tosca in this concert performance will fascinate audiences as it has since its premiere. Renowned soprano Carmen Giannattasio will perform the role of Tosca and Brazilian baritone Leonardo Neiva will play Scarpia. Info: Popejoy Hall, 203 Cornell Drive SE. Tickets at popejoypresents.evenue.net or UNM Ticket Office, (505) 277-4569, $35 to $90 plus fees.

saturday 16 | 7:30 pm

Bettman & Halpin, Folk/Americana. Although this Music in Corrales concert is sold out, tickets are usually available at the door due to no-shows. Info: An in-person waiting list will be started at Old San Ysidro Church in Corrales, 966 Old Church Road, at 6:30 pm. At 7:20 pm, as many tickets as chairs are available will be sold, $30/ticket. Website: musicincorrales.org.

sunday 17 | 10:30 am

Chatter Sunday. This will be Chatter’s 800th Sunday performance. Hear Mahler’s Sixth Symphony arranged for chamber orchestra. As always, your ticket includes a custom coffee drink from our espresso bar. Info: Chatter, 912 Third Street NW. Tickets: $17 adults in advance; $20 at-door, $9 students/ under-30, $5 under-13. chatterabq.org.

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sunday 17 | 2 pm

Corrales Historical Society Speaker Series. Prepare to be entertained by VanAnn Moore in her performance as Jessie Benton Frémont, a famous American writer and political activist. Info: Old San Ysidro Church, 966 Old Church Road, Corrales. For more information, contact Dean Sherer, chsspeakerseries@corraleshistory.org or corraleshistory.org. Free.

sunday 17 | 2–3:30 pm

Free Chamber Music Concert. Please join ChamberCHOPS for a free concert which will include the following pieces: Chorinho by Gary Schocker, a wind quintet; American Quartet, by Anton Dvorak, a string quartet; Bucolique Variee, by Paul Pierne, a wind trio; Wind Octet in B flat major, Op. 216, by Carl Reinecke, a wind octet. Info: Congregation Albert, 3800 Louisiana Blvd NE. More information at chamberCHOPS.org.

tuesday 19 | 5:30 pm

Dr. Armin Rembe Lecture Series. Join Dr. Laura Banks, President of the Bird Alliance of Central New Mexico, for a presentation about New Mexico’s Migratory Birds. Info: La Quinta Cultural Center, 4803 Rio Grande Blvd. NW. For tickets and details, visit lospoblanos. com/events. $20.

wednesday 20 | 6–9 pm

Adult Art Class at Harwood Art Center: Dot Mandala with Sara Asadi. In this class, you will delve into the art of creating captivating dot mandalas. By the end of

the session, you’ll have crafted your own unique dot mandala design, exploring various paint types and dotting tools. Register at harwoodartcenter.org, $125.

wednesday 20 | 7:30 pm

Wind Band Originals. Enjoy Toccata Marziale (Vaughn Williams), Emblems (Aaron Copland), Trauermusik (Ricard Wagner/Votta), and Symphonic Songs for Band (Robert Russell Bennett). Info: Popejoy Hall, 203 Cornell Drive NE. Tickets $15 general admission, $10 seniors and UNM employees, $5 students (18+ must show student ID). Visit music. unm.edu for more information.

thursday 21 | 7:30 pm

Jazz Bands. This presentation is led by Chris Buckholz and Robby Beasley, with Scott Jacobsen and John Funkhouser. Info: Keller Hall, 203 Cornell Drive NE. Tickets $15 general admission, $10 seniors and UNM employees, $5 students (18+ must show student ID). Visit music. unm.edu for more information.

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friday 22 through sunday December 22 | friday and saturday 7:30 pm; sunday 2 pm

The Farolitos of Christmas by Rudolfo Anaya. Luz discovers the joy of Christmas anew when she creates luminarias in her small New Mexico town. Directed by Ray Rey Griego.Info: The Vortex Theatre, 2900 Carlisle Blvd. NE, (505) 2478600. Tickets: General Admission $24, Students $19, available at vortexabq.org.

saturday 23 | 12–4 pm

Fused Glass Holiday Ornaments – Family Fun. Register the whole family for this fun class. Learn about fusing glass as you make gifts and ornaments for whatever holiday you wish to celebrate. Info: The Groove Artspace, 309 Gold Ave. SW. Reserve your spot and see a photo at thegrooveartspace.com. All materials included for $100.

saturday 23 and sunday 24 | 2 pm

Peter Pan: A Musical Adventure. New Mexico Young Actors presents the

musical Peter Pan, featuring a cast of 40 local youth. Join Peter and Wendy in the magical world of Neverland. Info: KiMo Theater, 423 Central Ave. NW, (505) 768-3522. Tickets: $12 youth/$14 general admission. Purchase tickets at cabq.gov/artsculture/kimo/events/ upcoming-events.

sunday 24 | 10:30 am

Chatter Sunday. Join others to see a solo performance by South African cellist/ composer Thokozani Ndumiso Mhlambi. As always, your ticket includes a custom coffee drink from our espresso bar. Info: Chatter, 912 Third Street NW. Tickets: $17 adults in advance; $20 at-door, $9 students/under-30, $5 under-13. chatterabq.org.

sunday 24 | 5 pm

Chatter Cabaret. Listen to a full concert of virtuosic chamber music in a café-like setting. Cash bar and bites provided by Slate Cafe. Info: Albuquerque Museum, 2000 Mountain Road NW. Tickets: $32 general admission. chatterabq.org.

friday 29 through sunday, December 1 | doors open at 10 am daily

24th Annual Rio Grande Arts & Crafts Holiday Festival. Kick-off holiday shopping while supporting artists at New Mexico’s largest holiday art festival. Shoppers can find original gifts, whether a whimsical piece of pottery, a handmade leather belt, one-of-a-kind jewelry or a striking piece of fine art. This festival is a top New Mexico Thanksgiving Weekend tradition. Info: EXPO Fairgrounds, 300 San Pedro, NE. Admission: $10, Parking fees vary. More information available at riograndefestivals.com.

friday 29 | 3 pm and 7 pm

Nutcracker! Magical Christmas Ballet. Celebrate America’s favorite Christmas tradition with an international all-star cast that blends world-class ballet with whimsical puppets, lavish costumes, stunning acrobatics and Tchaikovsky’s timeless score. Info: Kiva Auditorium, Convention Center, 401 Second Street NW, (505) 768-4575. Tickets at ticketmaster.com, $31 and up plus fees.

ONGOING/DAILY EVENTS

various days | various times

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

various days | various times

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

various days | various times

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

various days | various times

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

various days | various times

New Mexico Young Actors, Inc. Now in their 45th season, NMYA features youth ages 9 to 19 in all roles. The mission is to develop an appreciation of theater in our community – performances by children and for children. NMYA offers classes, workshops, and productions, and are always looking for new young actors to join their company. Weekly theater classes are offered for ages 5 to 18; Drama I classes for elementary, middle, and high school students; and Advanced Drama productions are available for returning students. Call (505) 821-8055, email info@ nmyoungactors.org, or visit website at nmyoungactors.org. Prorated fees and tuition assistance available.

various days | various times

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

various days | 8–10 pm

Haunted Tour of Old Town. Take a tour of Old Town Albuquerque and learn about the many ghosts who have made the Old Town square their home. Legends, folklore, ghost stories, and history come to life as you depart on an intriguing excursion – 314 years of haunted history. Info: Approximately 1 hour, 50 minutes. abqtours.fun.

daily |

Cancer Support Now. LGBT Cancer Peer Support, no charge one-on-one peer cancer support matching for cancer survivors and/or caregivers. Info: Our Helpline is available seven days

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a week at (505) 255-0405. Currently hosting web meetings only. Please call our helpline for an invitation to join a web support group or to connect with someone for one-to-one support.

daily | 9 am–5 pm

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

daily | various times

Wellness Classes at Los Poblanos. Restore, revive, and move with a class in the Wellness Yurt. Class offerings include Gentle Yoga, Flow and Restore Yoga, Vinyasa Yoga and Mat Pilates. Info: Los Poblanos, 4803 Rio Grande NW, (855) 486-1380. $15 per class. To

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reserve your space, visit lospoblanos. com/hacienda-spa/wellness-classes.

daily | various activities and times

Jewish Community Center. The Ronald Gardenswartz Jewish Community Center of Greater Albuquerque (JCC) is part of your extended family, your home away from home, providing programs and services for all ages and stages in life. Within our walls or around the world, our members gather to meet, play, learn, celebrate, and be part of the community. Everyone, regardless of age or religious affiliation, is welcome. Info: JCC, 5520 Wyoming Blvd. NE, (505) 332-0565, jccabq.org.

daily | various times

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, at various locations throughout Albuquerque and New Mexico. We come together to share our experience, strength and hope to recover from the effects of another person’s drinking.

Info: Al-Anon Information Service, aisnm.org, (505) 262-2177.

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Agora Crisis Center Volunteers. Are you a compassionate, non-judgmental person who wants to help others? Learn new skills, make friends, earn class credit, and be part of a rewarding organization. Info: Agora Crisis Center, agoracares. org, (505) 277-3013.

daily | 10 am–5 pm; closed sunday

Weems Gallery & Framing. The website enables people to purchase fine art online, as well as kaleidoscopes, jewelry, glass, sculptures, photography, and wood. Go to weemsgallery.com, (505) 293-6133.

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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.

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Donate Blood. Because every day, someone needs it. Info: (505) 8436227, unitedbloodservices.org.

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Epilepsy Support and Education Services. For meeting times and places, call (505) 243-9119 or visit epilepsysupportnm. org.

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

Rattlesnakes. See different species of live rattlesnakes displayed in recreated natural landscapes. The owners are dedicated to conservation and preservation education. Info: American International Rattlesnake Museum, 202 San Felipe Road NW, Suite A, (505) 2426569, rattlesnakes.com. Tickets: $8.95 adults; $7.95 seniors, military, students, teachers; $6.95 children (ages 3–12).

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

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

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

daily | 7 am–8 pm

Free Fishing at Tingley Beach. From sunup to sun-down, practice your basic fly-tying methods, fly-rod casting techniques, fishing etiquette, effective catch-and-release practices, and enhancement of advanced skills. Bring your own equipment and refreshments as the store and cafes are currently closed. Great place for a picnic with trails. Make sure you have a fishing license. Info: Tingley Beach, 1800 Tingley Drive SW, call 311 or (505) 7682000.

daily | 9 am–4 pm

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

daily | 10 am–1 pm; 2–6 pm

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

daily | various times

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

daily | 10 am–5 pm

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

daily | 10 am–5 pm

Explora! Explora is an innovative experiential learning center located in the heart of Old Town Albuquerque with over 250 interactive exhibits and activities in science, technology, engineering, art, and math for the whole family. Open 9–11 Mondays for Toddler Time. Info: 1701 Mountain Road NW, explora@explora.us, (505) 600-6072. Tickets: $6–$10 at explora@explora.us/ visitor-information.

daily | 10 am–8 pm

Watermelon Mountain Ranch Animal Center. New Mexico’s largest no-kill animal shelter seeks loving homes for rescued dogs and cats. Adoptions

occur at select PetSmart locations and Watermelon Mountain Ranch. Donations, fosters, and volunteers are always welcome. Info: wmranch.org, (505) 771-0140, wmranchnm@aol.com.

daily | 12:30 pm

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

various days

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

The Wheels Museum, Inc. This museum is a 501(c)3 non-profit community organization whose mission is to create a transportation museum at the downtown Albuquerque Steam Locomotive Repair Shops. Educational programs, tours, and presentations

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are provided for the community in the 21,000 square foot historic building located at 2nd and Pacific, SW (1100 2nd Street, SW). Info: Visit wheelsmuseum. org for information on all the interesting and informative exhibits, (505) 2436269. Tax deductible donations are gratefully accepted; contact Leba at leba4@aol.com.

various days | various times

Create Art at The Groove Artspace. Explore your creativity in a relaxed setting with local teaching artists. Offered is a wide range of art classes for adults, teens, and youth. Info: The Groove Artspace, 309 Gold Ave. SW, (505) 750-1713. Check out our full list of daytime and evening availability, as well as weekday and weekend classes at thegrooveartspace.com. Class fees generally include all materials.

various days | various times

ABQ Scavenger Hunt. Teams of two to five people solve clues, complete challenges, and work together to unravel secrets of

the city. Info: (805) 603-5620, 1919 Old Town Road NW, urbanadventurequest. com, $49 per team; $10 off coupon at visitalbuquerque.org.

various days | various times

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

saturdays and sundays

Birthday Parties at Explora. The smartest party in town is at Explora! Celebrate with all-day museum admission, a private party room, and an interactive activity of your choice led by an Explora host. Now booking online at explora. com for two-hour blocks. Pricing for members and non-members.

sundays | 10 am–2 pm through October

The Rail Yards Market. Albuquerque’s iconic Farmers’ Market offers inperson family-friendly fun. The market hosts over 150 vendors of fresh produce, fine food, healing hands, and handmade art. Info: 777 First Street SW, railyardsmarket.org. Free parking and entrance, ADA accessible, pets welcome in cool weather.

sundays | check website

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

sundays | 10:30 am

Chatter Sunday offers weekly Sunday morning concerts which also include readings and refreshments. A calendar can be found at chatterabq.org and in Datebook above. Info: Performances are held at 912 Third Street NW. Doors open at 9:30; for best seats, come early and enjoy the coffee and camaraderie. Advance tickets: $17 adults, $9 under-30 and students, and $5 children, at chatterabq.org/boxoffice and if still available, at the door: $20 adults, $9 students, $5 children.

mondays | 9–11 am

Toddler Time at Explora. Enjoy Explora with your wee ones in an exclusive extra hour, including story time and special songs by the resident musician, Tom. Info: Explora, 1701 Mountain Road NW, (505) 600-6072, explora.us.

mondays | 12 pm

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

mondays | 2:30–4 pm

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

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first and third mondays | 4:30–5:30 pm

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

mondays and wednesdays | 9:30 pm

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

monday–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

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Center, 10120 Lomas Blvd. NE. albuquerquegardencenter.org. Free.

mondays–saturdays | 12–2 pm

Exquisite Turquoise in the Castle. This extraordinary German-style castle is the museum setting featuring rare turquoise specimens, lapidary demos, history and geology, a mine tunnel replica, hands-on activities for kids, and silversmithing. Info: The Turquoise Museum, 400 2nd Street SW. Tickets

at turquoisemuseum.com, (505) 4333684.

mondays, wednesdays, and fridays | 10 am–1:30 pm

Telephone Museum. The museum’s purpose is to educate young and old alike to the history of the telephone in New Mexico and to preserve the legacy of the telephone people who built that industry in New Mexico. There are four floors of exhibits, telephone switchboards and telephones, as well

as four audio exhibits in the original telephone building from 1906. There are telephone directories from 1916-current from almost every town in New Mexico. Info: 110 Fourth Street NW, (505) 842-2937. Scheduled tours can be made after normal museum hours.

tuesdays | 2–3 pm

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

tuesdays | 6–8 pm

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

tuesdays | 6:30–8:30 pm

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

second tuesdays | 4–7 pm

Tasting Tuesdays at Town and Ranch. On the second Tuesday of every month, New Mexico spirits are sampled with guests from distilleries around the state. Stop by to try something new, meet local distillers, and relax. Info: Town and Ranch, 1318 Fourth Street NW, lospoblanos.com/events/townranch-events, (505) 808-1715.

second tuesdays | 5:30–7 pm

Turquoise Trail Harley Owners Group, Chapter #2015. Socialize with other Harley Owners Group members to learn about upcoming events and rides and get to know our fellow Harley-Davidson enthusiasts. Green chile cheeseburgers are available for purchase from the Moose Lodge. First meeting is free; National HOG membership is required

in order to join the Chapter. We love to RIDE. Info: Loyal Order of Moose Lodge, 2121 Edith Blvd. NE, turquoisetrailhog. org.

tuesdays, wednesdays, and thursdays | 6 pm

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

tuesdays–saturdays | 9 am–5 pm

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

tuesdays–saturdays |

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

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

tuesdays | 3:30–5 pm

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

second tuesdays | 10:30–12 pm

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

tuesdays–sundays | 10 am–5 pm

National Hispanic Cultural Center Exhibits. See the website for the current listing of exhibitions. Info: National Hispanic Cultural Center, 1701 Fourth Street SW, (505) 246-2261, nhccnm.org.

tuesdays, thursdays, fridays, sundays | 11 am

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

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second and fourth tuesdays | 4–5:30 pm

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

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tuesday–sunday | 10 am–5 pm

The Corrales Bosque Gallery. Artistowned and operated, the Corrales Bosque Gallery is delighted to display the work of its 18 member-artists. You will find a wide variety of media and styles, including painting, photography, sculpture, jewelry, ceramics, drawing, folk art, beadwork, and mosaic. Info: 4685 Corrales Road, (505) 898-7203, corralesbosquegallery.com.

first wednesdays | 9 am–5 pm

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

second wednesdays | 12–1 pm

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

second and fourth wednesdays | 11:30 am

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

wednesdays–sundays | 10 am–4 pm

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

wednesdays–sundays | 11 am–3:30 pm

New Mexico Holocaust & Intolerance Museum. The museum is dedicated to providing knowledge about genocides and intolerance throughout history, continuing to the present day. Approximately 50 percent of the museum focuses on the Holocaust; the remaining space is devoted to other genocides, human rights, and social justice issues. Info: 616 Central Ave. SW, (505) 247-0606, nmholocaustmuseum. org. Reservations required for parties of five or more.

wednesdays–sundays | 11 am–5 pm

Help Socialize Cats and Have Fun. Please visit and enjoy drinks, snacks, and spend time with adorable, adoptable cats at Catopia Cat Cafe. Your visit will support their foster home and they will love the snuggles and playtime until they find permanent homes. Regular hours are ages 8+ and an all ages night is offered from 5-8 pm Wednesdays.

Also offered are Yoga with Cats, Painting with Cats, and Henna Cat-toos. Info: catopiacatcafe.com, Paseo Village, 8001 Wyoming NE, Suite C-5, (505) 508-4278. Closed Monday and Tuesday.

thursdays | 11:30 am

Road Runner Business Networking Group. If you’d like to generate more business referrals, meet with us. Info: Jimmy’s Café, 7007 Jefferson NE. Contact Terry at (505) 377-6074, triddle@rmmsonline. com or roadrunnersabq.com.

thursdays | 4–5:30 pm

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

second and fourth thursdays | 3:30–5 pm

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

first and third thursdays 5–6:30 pm

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

thursdays | 4–6 pm

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

thursdays | 9:30 pm

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

fridays | 12–1:30 pm

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

fridays | 1–4 pm

Tamarind Institute. See the workshop facility, learn about fine art lithography, current programs, and the history of Tamarind (a division within the College of Fine Arts at UNM). See a collaborative process video and a printing demonstration. The public is welcome, no reservation required; reservation for other times: tamarind. unm.edu. Info: Tamarind Institute, 2500 Central Ave. SE, (505) 277-3901. Free.

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fridays | 4–6 pm

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

fridays | 7–10 pm

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

every first friday |

Free Admission Day. Anderson-Abruzzo Albuquerque International Balloon Museum. Check out this award-winning, world-class facility highlighting the art, culture, history, science and sport of hot air ballooning and other lighter-thanaircraft. Info: 9201 Balloon Museum

Drive NE (north of Alameda), (505) 768-6020, cabq.gov/balloon.

fridays | 7–9 pm

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

second

fridays | 6–7 pm

Free Country Dance Lessons. Friday night just got waaaay better. Info: Dirty Bourbon, 9800 Montgomery Blvd. NE, (505) 883-9521. Sponsored by and information available at cspdancestudios.com.

every third friday | 7–9 pm

Cactus and Succulent Society of New Mexico. Discuss cacti and succulents; enjoy a program presented on a subject relevant to these plants. The program usually includes a slideshow. It is not necessary to be a member to attend. Info: Albuquerque Garden Center, 10120

Lomas Blvd. NE, (505) 296-6020 newmexico.cactus-society.org.

fridays, saturdays, and sundays

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

saturdays | 8 am–12 pm

Downtown Growers’ Market. Shop the largest selection of local farmers and ranchers in Albuquerque. Each bring their own knowledge, flavor, and

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personal touch to the plants they grow, animals they raise, and bees they tend. Info: Robinson Park, 8th Street and Central Avenue.

saturdays | 9 am–12 pm

Free Duplicate Bridge Lessons. Whether you are new to bridge or a former or rusty player, enjoy the free supervised play lessons – no partner needed. Info: Duke City Bridge Club, 8616 Northeastern Blvd. NE, (505) 271-2877, dukecitybridge.com.

saturdays | 12–1 pm

Watermelon Mountain Ranch Volunteer Orientation. Come to the main facility in northern Rio Rancho to find out all about the volunteer program and the opportunities to work with the animals in our care. Info: Watermelon Mountain Ranch, 3251 Westphalia Blvd. SE, Rio Rancho, wmranch.org. Reservations required: volunteerwmr@gmail.com.

saturdays | 12:30–1:45pm

Children’s Chorus of Rio Rancho Rehearsals. Rio Rancho’s premiere children’s chorus for 2nd–5th graders

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accepts singers of all backgrounds, styles, cultures, orientations, abilities, and identities. Our program is led by a professional chorale director and accompanist at every rehearsal. Discover the joy of singing in a supportive and inclusive environment where everyone is welcome. Info: Star Heights Recreation Center, 800 Polaris Blvd, rr-cc.org or email info@rr-cc. org for information on registration. You may also come to any rehearsal in September to speak to us directly.

$125 sibling discounts/payment plans available.

saturdays | 12:30–1:45pm

Rio Rancho Youth Chorus Rehearsals. Rio Rancho’s acclaimed youth chorus for 6th–12th graders accepts singers of all backgrounds, styles, cultures, orientations, abilities, and identities. No experience or auditions required. Our program is led by a professional chorale director and accompanist at every rehearsal. Join us as we discover new

genres, learn fun and challenging music, harmonize, make friends, and grow together in music. Register today. Info: Star Heights Rec Center, 800 Polaris Blvd, rr-cc.org/ or email info@rr-cc. org for information on registration. You may also come to any rehearsal in September to speak to us directly. $125 sibling discounts/payment plans available.

saturdays | 1–3 pm

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

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

ABQ Dance Club. Fun social dances with a variety of music for swing, country, ballroom, and Latin. All levels. No partner needed and beginners are welcome (introductory dance lesson at 6:45 pm on 4th Saturday). Info: ABQ Square Dance Center, 4915 Hawkins NE. For more info and to confirm schedule, email glkello@nmia.com or call (505) 299-3737 (no text; leave message). $8 fee ($5 ADC) includes light refreshments, lesson or mixer dance (TBD).

saturdays | 2:30–4:30 pm

Tango Club of Albuquerque’s Weekly Practice. At this Argentine Tango practice, no partner is necessary. Info: ABQ Square Dance Center, 4909 Hawkins NE, abqtango.org.

second saturdays | 6–8:30

pm

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

third saturdays |

Blue Star Mothers. General membership meeting for mothers of sons or daughters who currently serve or have served in the U.S. military. They pack care packages four times a year for

those serving in the military. They also volunteer and participate in several military events throughout the year. Info: 2919 2nd Street NW, rgvnmbsm. org. Contact Ruby at rubyjeangarcia@ gmail.com or (505) 203-8250 or Denise at (505) 883-6240. Free.

every first saturday | 10–11:30 am

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

EARLY DECEMBER EVENTS

sunday 1 | 5:30 p.m.

Winter Solstice Concerts: Music for the Holiday Season. New Mexico Performing Arts Society presents professional New

Mexico musical talent that will come together to help get you in the holiday spirit with recognizable songs you can tap your toe to as well as instrumental compositions. Info: Hope in the Desert Episcopal Church, 8700 Alameda Blvd. NE. Ticketing information is available at nmpas.org.

friday 6 | 6–8 pm

Second Annual Gingerbread Southwest. Enjoy the gingerbread house contest and auction to benefit the New Mexico School for the Blind and Visually Impaired Foundation. Delight in the creativity and cookie frosting auction during our holiday evening with Santa. A great way to kick off your holiday. With every gingerbread house, a difference is made in the life of a child who is blind. Info: Sid Cutter Pavilion at Balloon Park, 9401 Balloon Museum Drive NE, (505) 768-6062. Entries wanted; online registration deadline December 2nd. More information available at gingerbreadsw.com.

DATEBOOK

sunday 8 | 10 am–5 pm

High Desert Studio Tour. Shop for especially unique gifts from your favorite local artisans. Choose from a variety of original paintings, jewelry, sculpture, pottery, fiber arts, textiles, and photography. Meet the artists, explore their creative spaces, and collect one-of-a-kind art. Info: For map and artist information, see highdesertstudiotour.com.

INCLUDE YOUR EVENTS IN THE DATEBOOK! Please send an e-mail with the date, time, and event description to datebook@abqthemag. com. If available, include a high-resolution digital photograph or image. Listing information deadline is the 10th two months prior to publication (e.g.—all MAY events must be submitted by March 10, etc.). All events are subject to change. Please call event organization for final verification on events, times, dates, prices, and ticket availability.

A REGIONAL SPIN ON HOLIDAY DISHES? WHY NOT, WE SAY. WHO IN NEW MEXICO HASN’T SMOTHERED THEIR MASHED POTATOES IN RED CHILE AT LEAST ONCE? AND OF COURSE, PIÑONS, VENISON AND OTHER LOCAL INGREDIENTS ARE ON MANY ABQ DINNER TABLES DURING THE HOLIDAYS. SO WE ASKED A FEW LOCAL CHEFS TO CREATE RECIPES THAT GIVE AN ENCHANTED TWIST TO SOME CLASSIC THANKSGIVING DISHES. TIME TO GRAB AN APRON AND A WHISK.

PHOTOGRAPHY BY STEPHANIE

SCHULZ

STORIES BY ATM STAFF

ADDITIONAL PICS BY DON JAMES

Dominic Valenzuela

OWNER/OPERATOR @ TAKO TEN

HOMETOWN: ALBUQUERQUE

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

My grandmother, she’s from Las Vegas, New Mexico. She didn’t know how to cook when she married my grandfather. His mother from Alabama actually taught my grandmother how to cook Creole-style cooking and combined it with New Mexican flavors. Our Thanksgiving meals were, in my mind, the best. We had smoked oysters in our stuffing, which, come to find out, is a natural umami. Good sausage stuffing. The Holy Trinity was in there, in the potato salad and the stuffing. Pretty much in everything. We had a really great combination of flavors going on. I just always felt like myself, my family, my culture and my cuisine is very eclectic. Very loud and very boisterous when it comes to flavors.

Dominic

Valenzuela’s

Chorizo & Apple

Cornbread Stuffing

YIELDS APPROXIMATELY 16 SERVINGS

HOW DID YOU BECOME A CHEF?

I went to culinary school. I always had a passion. I kind of decided restaurants were going to be it for me. Pretty much sophomore year in high school, I just committed to becoming a chef and owning a restaurant one day. I did all the steps. Started working at Monroe’s while I was in high school. Graduated and everything just kind of fell into place.

HOW

DID YOU COME UP WITH THIS RECIPE?

Like I said, we always made a nice sausage stuffing. I always loved chorizo. It releases all that beautiful fat and grease. What more beautiful way to keep that in the dish than to put it into a stuffing? That cornbread just soaks it back up and keeps all that nice, beautiful flavor in there. Then the apples. I grew up with apple trees in my backyard, crab apples. We would always just toss apples into a lot of different dishes.

INGREDIENTS:

28 ounces prepared cornbread (approx. 2 loaves)

2 Honey Crisp apples, diced

12 ounce bag frozen sweet corn

1 medium yellow onion, diced

1 large Poblano pepper, diced

6 garlic cloves, minced

1/2 Cup celery, diced

18 ounces chorizo (beef or pork, or both)

2 Tablespoons poultry seasoning

1/2 teaspoon cinnamon

1 Tablespoon smoked paprika

2 Tablespoons chicken tomato bouillon powder

*20 ounces chicken/turkey stock (omit if stuffing your bird, use for baking dish preparation only)

Garnish: pepitas and dried cranberries

*No additional salt or pepper is needed for this recipe.

INSTRUCTIONS:

• Start by cubing your cornbread and placing on a sheet pan. Then leave in a pilot-lit oven overnight to dry out.

• The next day, place your dried cornbread cubes into a large mixing bowl.

• Preheat oven to 375 degrees.

• In a large skillet or pot begin to render and brown your chorizo over a medium-high heat.

• Once chorizo has rendered a good amount of fat, add in diced onion, poblano, garlic, and celery. Cook until vegetables are softened and translucent.

• Add in corn and diced honey crisp apples. Cook for two more minutes.

• Remove from heat and add to the cornbread cubes.

• Sprinkle in poultry seasoning, smoked paprika, chicken tomato bouillon powder, and cinnamon.

• Combine all ingredients thoroughly.

• If cooking the stuffing inside a bird, begin to pack in stuffing ingredients by hand. Cook until an internal temperature of 165 degrees is reached in the center.

• If preparing stuffing separately from bird, now add in chicken/turkey broth to entire mixture and mix thoroughly.

• Add mixture to a large baking pan. (12 in. X 7 in. deep sided or 9 in. X 13 in. regular pan)

• Place a single layer of plastic wrap over the top, followed by a layer of tin foil.

• In a preheated 375 degree oven, bake for 1 hour.

• Remove from the oven and allow at least 30 minutes for the stuffing to rest before serving.

Garnish with pepitas and dried cranberries.

Pairs great with traditional gravy, New Mexico red chile, or both! Enjoy!

Ashley Allan

EXECUTIVE SOUS CHEF @ HIGH POINT GRILL

HOMETOWN: MARIPOSA, CALIFORNIA

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

Just mashed potatoes, gravy, a lot of Italian food in my household. No red chile. I didn’t discover that until I moved out here.

HOW DID YOU BECOME A CHEF?

I just started cooking at home a lot with my mom and my grandma. I really enjoyed it so I started working at a small little shop in town. They took me on and I went from there. I learned how to bake. I did mostly baking, but now I do everything.

HOW DID YOU COME UP WITH THIS RECIPE?

The crust for it is a biscochito crust and then the whipped cream I made for it is a red chile whipped cream. The only three things I really know as New Mexico, because I’ve only been here so long, is red chile and green chile and then I learned about biscochitos when I moved here. So I thought that might be, instead of like an actual crust, a good addition to pumpkin.

Ashley Allan’s

INGREDIENTS:

CRUST:

2 Cups biscochito cookie crumbs 1/4 Cup butter, melted

FILLING:

2 loaves white bread, cubed

1 29-ounce can pumpkin puree

1 Cup sugar

1 Cup brown sugar

2 teaspoons ground ginger

1 teaspoon cinnamon

pinch of nutmeg

10 eggs

2 Cups heavy cream

WHIPPED CREAM: 1-1/2 Cups heavy cream

3 Tablespoons powdered sugar

1 teaspoon vanilla

1 teaspoon red chile powder

INSTRUCTIONS:

Preheat oven to 350 degrees.

• Line a 9x13 baking pan with pan spray. Mix together biscochito crumbs and melted butter and form into a ‘biscochito crust’ on the bottom of pan. Place cubed bread in a large bowl. In a separate bowl, mix pumpkin puree, sugars, ginger, cinnamon and nutmeg together. Add eggs and heavy cream. Mix well. Add pumpkin liquid to cubed bread and mix well, making sure the bread has soaked up all of the liquid. Add filling mixture to the baking pan on top of crust and bake in oven at 350 degrees for about 30-35 minutes. Remove from oven and let cool.

• Prepare the whipped cream. Add heavy cream, sugar, chile and vanilla in a bowl or stand mixer. Beat or whip until medium peaks form. Place cream on top of cooled bread pudding to serve. Enjoy!

Rafa Ruiz

CATERING CHEF/ASSISTANT BREWER @ SOBREMESA RESTAURANT & BREWERY

HOMETOWN: ALBUQUERQUE

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

The range was so crazy. So much Mexican food and New Mexican food. My stepdad used to make sweet potato pies for us all the time and all my aunties used to make biscochitos and buñuelos and pozole and tamales. Just a lot of good food.

HOW DID YOU BECOME A CHEF?

I actually didn’t want to be a chef growing up. I wanted to be an automotive engineer. But, I worked at the DoubleTree (Hotel) when I first started in this industry. I was a server. We got really, really busy one night. It was one server, one cook and one bartender. The bartender told me, ‘Go help in the kitchen, I can handle the floor.’ I went in the kitchen and never turned back.

HOW DID YOU COME UP WITH THIS RECIPE?

It’s a family recipe straight from my stepdad. I added the biscochito crust, threw a little red chile caramel in there and some cinnamon Chantilly.

Rafa Ruiz’s

Biscochito Sweet Potato Pie with Cinnamon

Chantilly & Red Chile Caramel

INGREDIENTS:

Biscochito Crust:

1½ Cups flour

2 Tablespoons baking powder

1/2 Cup sugar

2 teaspoon anise seed

1 egg

1 stick of butter, room temperature

Sweet Potato Filling:

1 pound sweet potatoes

1/2 Cup brown sugar

1/2 Cup sugar

2 sticks butter, room temperature

2 large eggs

1 teaspoon cinnamon

Red Chile Caramel:

1½ Cups sugar

1 stick of butter, room temperature

1 Cup heavy cream

2 Tablespoons red chile powder

Cinnamon Chantilly:

2 Tablespoons cinnamon

1 Cup heavy cream

1½ Cups powdered sugar

INSTRUCTIONS:

Biscochito Crust:

Combine flour, baking powder, sugar, and anise seed in medium bowl. Add the butter and mix until well incorporated. Set aside in fridge for 30 mins.

Sweet Potato Filling:

Boil sweet potatoes until fork tender. Remove from pot and peel off skin. In a large bowl, add brown sugar, sugar, cinnamon, butter, and eggs. Mix until well incorporated.

Red Chile Caramel:

Add sugar to heavy bottom sauce pot, stir for 5-6 mins until sugar starts to melt. Once sugar has melted let it bubble until light brown color. Take off heat immediately, add butter and stir. Add back on low heat and slowly add heavy cream. Take off heat and stir in red chile.

Cinnamon Chantilly:

In a mixer, add heavy cream, cinnamon, and powdered sugar. Mix until stiff peaks form. Place cream in an air tight container and refrigerate immediately.

ASSEMBLY AND BAKING:

Preheat oven to 350 degrees. Remove pie crust from the refrigerator and work dough with your hands. Begin to press into a pie pan until even and smooth. Add pie filling. (Make sure to only fill the pan halfway to the top.) Bake at 350 degrees for 2 hours. Remove from oven and allow to cool. Once pie is completely cooled and ready to serve, top with cinnamon chantilly and drizzle with red chile caramel for serving. Enjoy!

Andrew Bustos

ASSISTANT GM AND FOOD & BEVERAGE DIRECTOR @ CROWNE PLAZA ALBUQUERQUE

HOMETOWN: ALBUQUERQUE

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

It was all fresh vegetables, fresh bread. We all grew our own stuff. We ate what we killed. We were all hunters. I grew up on a ranch ranching. We had cows, pigs, goats. Then we’d hunt deer and elk and mountain lion. We were very humble. I wouldn’t say too poor, but we really didn’t have money, but we had plenty of food. 24/7, 365. We had a garden just for our personal eating, for the kids, and for everybody that was a mile long. We always had (the) fresh vegetables that you see in that dish.

HOW DID YOU BECOME A CHEF?

Just growing up, butchering our animals. We all cooked together as a family. Watching my mom and grandma and everybody really influenced me a lot. When I was probably about eight or nine, my

mom had a little catering business. I saw her paying her employees, and I said, ‘Hey, I want some money.’ So she had me start turning the chilies on the grill and rolling up lunch meats for trays. I kind of just started from there and got into cooking.

HOW DID YOU COME UP WITH THIS RECIPE?

I love heavy, earthy vegetables. Last Christmas, Chef John Haas from M’tucci’s asked me to cater their holiday party because they didn’t want any of their employees worrying about cooking. They wanted to enjoy it. He wanted something unique so I created this dish. I’ve done similar things in the past. I just kind of threw a bunch of things together, the sweetness, the earthiness of everything, blended so well with the chimichurri flank steak that I served them. It was just a really powerful dish that kind of punches you right in the mouth when you taste it.

Andrew

Bustos’

INGREDIENTS:

1 to 3 pounds golden beets

1 to 3 pounds red beets

one head purple cauliflower

one head gold cauliflower

one head white cauliflower

2 to 3 pounds tri-color carrots with tops

2 to 3 Honey Crisp apples

10 to 12 ounces Spanish chorizo garlic cloves herbs of choice to taste – olive oil to taste – salt & pepper

INSTRUCTIONS:

Preheat oven to 500 degrees. Prepare vegetables as follows:

• Peel and slice beets into half-moons. Break apart all cauliflower into florets. Peel and slice carrots lengthwise into small pieces. Cut apples into 1/8ths, discarding core and stem.

• In a large bowl, toss all of the vegetables with olive oil, seasonings and herbs of your choice.

• Cut chorizo into 1/4 size pieces and cook thoroughly on a sheet pan, alone, in oven at 500 degrees.

• Once browned on the outside, break up sausage and arrange with rest of vegetables on the same sheet pan.

• Roast until fork tender.

This is great as a side dish or its own salad. Enjoy!

Raul Maestas

CHEF AND OWNER @ FUEGO 505

HOMETOWN: LAS VEGAS, NEW MEXICO

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

Thanksgiving for us was, you know, it’s a very poor town. We grew up with the red chile mashed potatoes. That’s like our base to Thanksgiving. Because, sometimes maybe they couldn’t afford a turkey or something, right? I mean, sometimes, some people put a ham. But we always had the mashed potatoes and red chili to start. That’s the base.

HOW DID YOU BECOME A CHEF?

I went into the Army, got out and I moved to Nevada with my dad. I started as a dishwasher in a Hawaiian restaurant and I just worked, worked, worked. Then I came back to New Mexico with everything I learned from there and tried to bring it back here. I worked in fine dining at the Tamaya. I worked at Bien Shur and did sushi, too. I did a food truck. Then I got with these guys and we did Fuego 505.

HOW DID YOU COME UP WITH THIS RECIPE?

That’s just something that’s passed on from generation to generation. The mashed potatoes are my mom’s. Everybody knows her for mashed potatoes. Then my aunt makes the chile so I kind of combined both of them.

Raul Maestas’

Roasted Red Skin Mashed

Potatoes with Red Chile Gravy

ROASTED MASHED POTATOES

INGREDIENTS:

2 pounds red potatoes, quartered

1/3 Cup olive oil

1 Tablespoons chopped rosemary

1/2 Cup roasted garlic, diced

1 quart heavy cream

1 stick butter

INSTRUCTIONS:

• Preheat oven to 450 degrees.

• Combine potatoes, olive

oil, rosemary, and garlic into a large bowl, mix and pour onto a sheet pan.

• Roast until potatoes are tender, 30-40 minutes.

• Warm heavy cream and butter together in a saucepan until butter has melted.

• Combine cream mixture and roasted potatoes, whip together until smooth.

RED CHILE

INGREDIENTS:

1/2 pound New Mexico dried red chile pods

2 cloves garlic

4 Cups chicken stock

INSTRUCTIONS:

• Stem and seed the red chile pods.

• In a large stock pot: combine chile pods and chicken stock, simmer for 30 minutes to rehydrate the chiles. Set aside to cool.

• Place chile pods (with chicken stock) and garlic into blender. Blend until smooth.

• Pour into stock pot and simmer until thick.

RED CHILE GRAVY

INGREDIENTS:

1 Cup all purpose flour 1/2 Cup oil

INSTRUCTIONS:

• In a medium to large stock pot, combine flour and oil. Cook at low to medium heat while stirring until golden brown.

• Add the prepared red chile to stock pot.

• Whisk until smooth.

• Simmer for 20 minutes.

• Pour over roasted mashed potatoes, serve and enjoy!

Billy Ogle

HEAD CHEF @ SIXTY-SIX ACRES

HOMETOWN: HERSHEY, PENNSYLVANIA

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

Subpar at best. My family, they really didn’t know how or have time to cook. So that’s kind of what inspired me to start cooking myself. Usually, we would do turkey, lasagna, just the normal East Coast holiday.

HOW DID YOU BECOME A CHEF?

My first cooking job was at Hershey Park. I was 15, making funnel cakes and I just kind of worked my way up from there. I started cooking because my mom and dad really didn’t cook very well, so I just kind of took it on myself. I showed an interest at a young age and just enjoyed it.

HOW DID YOU COME UP WITH THIS RECIPE?

I liked the green chile pie from Pie Town (N.M.) and that’s where it was inspired from.

Billy Ogle’s

Green

Chile Apple Empanadas

INGREDIENTS:

Dough:

4 Cups flour

1 pound very cold butter, cubed

1/2 Cup ice water

Pie Filling:

6 apples, peeled and diced

1 Cup brown sugar

1 Cup green chile, chopped

4 ½ teaspoons cinnamon

1/2 Cup toasted pecans

1½ teaspoons lemon juice

1 Tablespoon cornstarch salt to taste

INSTRUCTIONS:

Prepare the dough:

• In a food processor, mix together the flour and cold butter. Add in 2 Tablespoons of ice water at a time. Pulse together until a clumpy dough forms. If not using a food processor, mix dry ingredients in a large bowl with a fork and use a pastry cutter to incorporate the butter and water. Transfer dough onto a floured work surface and knead into a ball. Wrap in plastic wrap to refrigerate while preparing the filling.

Prepare the filling:

• Add all ingredients into a medium pot. Cook over medium-high heat, stirring occasionally, until the apples are super tender and have soaked up a lot of the sugar and liquid, about 15-20 minutes.

• Transfer cooked apples into a bowl and set aside to cool down.

Prepare the empanadas:

• Preheat oven to 375 degrees.

• Roll dough into balls using the palms of your hands. Working on a floured work surface, roll each ball into a flat disk about 6 to 7 inches in diameter using

a rolling pin. Place disks onto baking sheets covered in parchment paper.

• Once all the disks are formed, cover baking sheets with plastic wrap and chill in the refrigerator for about 30 minutes.

• Continuing to work on a floured surface, place about 2-1/2 tablespoons of the apple filling onto each flattened dough disk. Fold one side over and pinch the sides together using your index finger until the empanada is fully sealed. You can also press the edges together using the tines of a fork instead of your fingers. Make sure the

empanadas are sealed.

• Place the filled and sealed empanadas onto 2 large baking sheets lined with parchment paper.

• Cut a small slit or poke a few holes in the top of each empanada to let some of the steam out while baking. Bake for 25-30 minutes, until the pastry is lightly browned.

• Serve with ice cream and a drizzle of caramel.

Henrique Valdovinos

CHEF @ HERENCIA PARRILLA GRILL

HOMETOWN: MEXICO CITY

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

It was very traditional for us and obviously, the standards of my traditions are very different to everybody else’s, because in Mexico we have a variety of dishes. They go from the classic and the turkey that my mom used to have. She used to make the stuffing with dry bolillos. She used to do a shrimp soup with dry shrimp. She used to do, and this is a dish that I thought about doing, tortitas de Camaron with romeritos, but romeritos are very difficult to find here. She used to do ensalada de Nochebuena, which is a Christmas salad very similar to the Waldorf. She used to do the bacalao la vizcaina. The bacalao for us was literally a three-day event because you do it with a dry, salted cod. You have to literally unsalt the cut, soften it up and then you have to clean it out, because it comes in little boxes and it’s dry. It looks like beef jerky, but in fish. So we used to soak it in water overnight and then the next day she used to rinse it over and over again. Then the next day, all of us as a family would take all the bones out from the fish.

Henrique Valdovinos’

Bacalao a la Vizcaina

HOW DID YOU BECOME A CHEF?

From troubled street kid, I tried to figure out my way in life. My cousin had a restaurant in Cuernavaca, Mexico. They call it the city of eternal spring. I was on the streets and I was in trouble all the time. Finally, my other cousin asked me to go and talk to him. I got into this restaurant and I fell in love with everything about it. I used to love the smell, so I mean, and I was doing dirty, dirty work. He really challenged me to see if I really wanted to work or if I was just trying to find something for the time being. I was doing dirty dishes. I was doing dirty pots. I was literally the pot washer for the restaurant. I ran into a great chef that I literally followed everywhere he went, asking him tons of questions. He put me to cooking school in Europe. I’ve been doing it for over 50 years now.

HOW DID YOU COME UP WITH THIS RECIPE?

That recipe is over 100 years old because that recipe was given to her (his mother) by my grandmother. The only variation is I use fresh cod.

INGREDIENTS:

8 filets of cod, 6 to 8 ounces each

2 pounds of fresh tomatoes

1 28-ounce can of San Marzano tomatoes (CENTO brand preferred)

2 pickled whole jalapeños

1 Tablespoon of marjoram and thyme mixed (fresh or dry)

2 large yellow onions, diced

14 garlic cloves, fresh and diced small 1/2 Cup olive oil

2 14-ounce cans of whole red pimentos (preferably Spanish or Italian)

1/2 Cup of dry white wine

1 6-ounce jar of Spanish olives salt and pepper to taste

PROCESS:

• In a large pan, heat the olive oil on low. Add garlic first, stir for a minute, then add the onions. Cook on low to medium heat, until the onions are translucent and beginning to turn brown.

• Add the spices and cook for a minute, then slowly add the white wine and let it cook on low until a 50% reduction.

• While reducing the liquid in the pan - In a blender, mix all of the tomatoes, pimentos and jalapeños. Blend until liquefied.

• Add the mixture to the pan and cook at low to medium heat, stirring constantly and making sure to incorporate the oil for full flavor, for 30 to 45 minutes.

• Add the olives and cook for another five minutes.

• Add salt and pepper to taste. Once the sauce is done, add the raw filets to the mix and cook until ready to serve.

• The fish should be completely cooked, but maintained whole.

• Serve with saffron Spanish rice, and fresh vegetables.

Jessica O’Brien

OWNER AND BARTENDER @ TEDDY ROE’S

HOMETOWN: INDIANAPOLIS, INDIANA

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

All the basic stuff, but lots of the yams, like candied yams, stuff like that. I think green bean casserole is a big one out there. My grandpa used to do this mac and cheese, but he would put Cheez-Its on top, crushed up and then baked so you get this crispy cheese that’s on top. And then, we would do sweet potato pie.

HOW DID YOU BECOME A BARTENDER?

I started bartending in San Francisco. I’ve always worked in the restaurant industry. I’ve been in this since I was 16. My first job was at Applebee’s. Obviously, bartending looks so cool and you’re like, ‘I want to be one of those cool people.’ I was working at this place in San Francis-

co, a hotel lobby bar. I was just a server, and the bartender there would always ask me, ‘Hey, try this flavor.’ One day he was like, ‘Get behind the bar with me. We’re going to teach you how to bartend.’

HOW DID YOU COME UP WITH THIS RECIPE?

I’ve already done a sweet potato pie drink. I’ve done like a candied yam drink. So, I kind of wanted to do something a little bit different and was really focusing on the New Mexico aspect of it. I know it’s a really big piñon season this year and I haven’t seen anybody do anything with blue corn. So, I was thinking about cornbread, like kind of my Indiana roots, but mixing it with a New Mexican flair. I found this blue corn at Los Poblanos and then I was like, ‘I’m gonna make a little blue corn orgeat.’ I used pisco. Then threw a little bit of lavender in there, tied it all together.

Jessica O’Brien’s

INGREDIENTS:

1.5 ounces Caravedo Pisco Mosto Verde

1 ounce blue corn pinon orgeat

.25 ounce lemon juice

.25 ounce Alma Tepec Chile Pasilla Mixe

2 dashes lavender bitters dried lavender for garnish

INSTRUCTIONS:

Blue Corn Pinon Orgeat

Ingredients:

1 pound pinon

1 pound dried blue corn

4 Cups sugar

4 Cups water

1 Liter almond milk

Add blue corn and pinon to either a blender or food processor and grind together. Just so it’s chopped but not powder. Add sugar and water to large pot. Add pinon and blue corn mixture to the pot over medium heat. Let it come to a slow simmer and then turn down the heat to low and let simmer for 1 hour. Take off heat and let cool. Refrigerate overnight, then strain in the morning. Add 1 Liter almond milk and stir until incorporated. Voila! You have your orgeat made and can store in refrigerator for up to 2 weeks.

COCKTAIL INSTRUCTIONS:

Add all ingredients to a cocktail shaker with ice. Shake and double strain into a coupe glass. Garnish with dried lavender. Cheers!

Nathan Larsen

EXECUTIVE CHEF @ HYATT REGENCY TAMAYA RESORT AND SPA

HOMETOWN: NEW JERSEY

WHAT WAS

THE

FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

Mom was a good cook. It was the 80s and we lived in New York. My dad worked on Fifth Avenue. That was when all the big-name French chefs were in New York City. So my mom was going and doing cooking classes in New York City. Christmas Eve dinner was beef Wellington. She’d make the puff pastry and roll it, very French. I didn’t appreciate it at the time because I didn’t really understand it. But then when I went to culinary school, I lived at home. That’s when my mom and I kind of bonded over that.

HOW DID YOU BECOME A CHEF?

I was living in Salt Lake City and going to school to be a fireman. I got in a car accident and was pretty stupid. My insurance was pretty bad and didn’t have rental car coverage. In fire science school, if you miss more than two days in a row, you have to drop the class. So, I had to drop the class, and didn’t have a car and needed a job. I went over to a little Thai restaurant in Salt Lake which was literally right across the street and applied. The guy said, ‘Well, you can

Nathan Larsen’s

Pinons

be a host.’ I was terrible at it. At that point in my life, I was super into Muay Thai (Thai kickboxing). One of the cooks in the kitchen had actually fought in Thailand when he was younger, so I was always back there talking to him. The chef was finally like, ‘You’re always back here, come back and wash dishes.’ I just went back to wash dishes and eventually started prepping and became a line cook. Then I moved on to a fine dining steakhouse in Salt Lake City and was going to go to community college there and the chef is like, ‘If you’re gonna do it, either go back to New York or go to California or go to Portland.’ I called my parents, and they said, ‘We live 20 minutes from CIA (Culinary Institute of America), so if you can get in, come back here. You can live at home.’ I got in, and that was it.

HOW DID YOU COME UP WITH THIS RECIPE?

We use a lot of prickly pear. We had green beans out in the garden this summer. We were pulling green beans and we’re doing a very similar dish. It wasn’t on the menu, but what we were doing was making it and just sending it out to guests.

INGREDIENTS:

2 pounds fresh green beans

Prickly Pear Butter:

1 Cup prickly pear juice

1/2 Cup of orange juice

5 cloves of garlic, smashed

1 shallot, sliced

1 sprig of rosemary

4 Tbsp. butter

Salt and pepper

Green Chile Roasted Piñons:

1 Tbsp. olive oil

1 Tbsp. honey

1 Cup piñon nuts, shelled

1 Tbsp. green chile powder

1 tsp. garlic powder

1 tsp. onion powder salt and pepper to taste

INSTRUCTIONS:

Green Beans:

• Use a colander to wash the green beans under cool, running water. Set a pot of water over high heat and bring to a boil. Add green beans, stir, and cook until crisptender, about 2 to 3 minutes. Remove green beans from water and shock them in a bowl filled with cold water. Strain the beans and reserve them for final preparation.

Preparing prickly pears:

• With a blow torch or on a grill lightly burn the skin to remove tiny thorns.

• Slice off both ends - use a sharp knife to slice off the ends of the prickly pear. Discard them.

• Slice down the side - make one long vertical slice down the entire prickly pear.

• Grab the peel - slip your finger into the slice you just made and grab ahold of the peel from the inside.

• Peel back the skin - begin to peel back the skin that is wrapped around the prickly pear. Discard the skin.

• To extract the prickly pear juice, place the prickly pears into a blender or food processor and pulse until liquefied.

Place the mixture into a mesh sieve and push out the juice into a pitcher or bowl. Discard the remaining pulp and seeds.

Preparing Prickly Pear Butter:

• Place all ingredients except butter in pan and reduce to syrup consistency.

• Remove from heat, strain the mixture and cool.

• Place syrup into a warm sauté pan. Slowly add 4 tablespoons of butter, incorporate and season to taste.

Preparing Green Chile Roasted Piñons:

• Preheat oven to 350 degrees.

• Toast piñon nuts in the oven on a sheet pan at 350 degrees to light brown. Remove and cool.

• In a warm sauté pan, add olive oil. When hot, add spices.

• Toast until aromatic.

• Add honey and then the piñons.

• When incorporated, remove and place on a sheet pan lined with a silpat.

• Place sheet pan in the oven for 15 minutes. Remove and cool.

Final Dish Preparation:

• Reheat pre-cooked green beans in boiling water. Strain and move the green beans to a mixing bowl.

• Drizzle with prickly pear butter and toss. Place green beans into serving vessel and garnish with the green chile roasted piñons. Serve and enjoy!

Sean Staggs

CHEF DE CUISINE @ BIEN SHUR

HOMETOWN: ALBUQUERQUE

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

Half of my family was from Arkansas and the other half was from here. It was a little mixture of traditions. Tamales, red chile and green chile always on the table, but nothing too extravagant. Pretty straightforward. I think the family that came from Arkansas was really into the New Mexico food. It was your traditional Thanksgiving dinner, but then you had your red and your green on the side. I know that on my dad’s side, my grandma loved to make red chile meatballs for Thanksgiving. I didn’t think that was too unique, but that’s pretty cool.

HOW DID YOU BECOME A CHEF?

By chance. I didn’t know really what I wanted to be. I was working at a coffee shop as the front-of-house

manager and barista when a prep cook got sick. I went back to do some prepping and I realized I liked dealing with food more than I liked dealing with people, so I stayed in the kitchen for 22 years.

HOW DID YOU COME UP WITH THIS RECIPE?

I wanted to come up with something that was unique and different for a turkey other than just deep frying it or brining it or the same things everybody does. My idea was to wrap it in a masa. I couldn’t find a recipe until I found one that was a Chinese recipe from the late 1500s where they would take turkeys—with the feathers on still, mind you—and wrap them in lotus leaves and bake them in clay. When the clay and the lotus leaves came off, all the feathers and everything came off with it, and you had this turkey ready to eat.

Black Walnut White Sage Adobe Bread Stuffing

INGREDIENTS:

1 Cup water

1/2 teaspoon crushed juniper berries

3/4 Cup chopped black walnuts (can substitute regular walnuts)

2 Cups Adobe breadcrumbs (Pueblo bread, turned into breadcrumbs)

1/2 Cup chopped fresh chives

1/2 teaspoon salt

1/2 teaspoon black pepper

2 Tablespoon dried white sage

INSTRUCTIONS:

• Bring juniper berries and water to boil, lower to simmer and reduce water by half.

• Strain into mixing bowl. Combine the rest of the ingredients into the water and mix well.

Green Chile Cranberry Jelly

INGREDIENTS:

1 Tablespoon olive oil

1 Cup minced shallots

1-1/2 Cup green chile, chopped

1 Cup cranberries (fresh or frozen)

2 Tablespoons chopped garlic

1/2 Cup apple cider vinegar

2 Cups sugar

4 Tablespoons pectin

INSTRUCTIONS:

• Sweat shallot and garlic with olive oil in a saucepan. Add green chile and cranberries.

• Simmer for 2 minutes and then deglaze the pan with apple cider vinegar.

• In a small bowl, mix sugar and pectin together well.

• Add mix into saucepan, incorporate well, and simmer for 3-5 minutes. Add salt to taste.

roll out the masa dough to roughly ¾ inch thick.

INGREDIENTS:

7- to 12-pound turkey

Brine Ingredients:

7 quarts of water (28 Cups)

1 Cup salt

1/3 Cup sugar

5 bay leaves

1 Tablespoon whole black peppercorns

1 teaspoon red chile flakes

5 garlic cloves

1 small onion

INSTRUCTIONS:

• Add half of the water and all ingredients to a large stockpot. Bring to a boil.

• Turn off heat and pour in the other half of the water. Let cool completely. Add turkey to the brine and refrigerate for 12-24 hours.

INGREDIENTS:

2-3 packages corn husks, soaked in hot water for 5-10 minutes

Masa Mixture:

2-1/2 pounds all-purpose flour

2-1/2 pounds masa

6 Cups hot water

INSTRUCTIONS:

• Mix well until dough ball forms. Let rest 20 minutes.

• Preheat oven to 400 degrees.

• Remove turkey from brine. Fill the turkey with stuffing mixture.

• Lay corn husks in a circle pattern until large enough to wrap the turkey.

• Place turkey in middle of the husks, gently wrapping the husks around the bird. (Easier to do with turkey upside down.) Once turkey is wrapped,

• Place upside down turkey onto the masa dough and work the dough around until sealed.

• Pinch off any excess and to use this to make patches for uncovered areas.

• Place turkey right side up on a wire rack and bake at 400 degrees for 30 minutes.

• Reduce heat to 350 degrees for 2 hours or when internal temperature reaches 160 degrees.

• Let cool for 30 min before breaking masa dome and serving.

• Serve with Green Chile Cranberry Jelly. Enjoy!

Turkey Brine

Masa Baked Turkey

Josh Gerwin

CHEF AND OWNER @ DR. FIELD GOODS

HOMETOWN: SANTA FE

WHAT WAS THE FOOD LIKE AROUND THE HOLIDAYS WHEN YOU WERE A KID?

I guess your traditional American fare. Turkeys. Mashed potatoes. Stuffing. Cranberries. Definitely growing up it was all standard American fare.

HOW DID YOU BECOME A CHEF?

I just always wanted to. Saturday morning during cartoons I was (instead) watching The Frugal Gourmet, Yan Can Cook and Julia Child. I always liked knives. I just always really wanted to be a chef. I always liked cooking.

HOW DID YOU COME UP WITH THIS RECIPE?

From trial and error of tasting carne adovada and loving it. Then I made my own version using high-quality pork and maybe some of my classic French training, so it’s a little bit more refined.

Josh Gerwin’s

Mini Carne Adovada Chimichangas

INGREDIENTS:

2 pounds cubed pork butt (high quality from your local butcher like Dr. Field Goods)

2 Tablespoons smoked hot paprika

1 Tablespoon paprika

1 Tablespoon red chile flakes (if you want it hotter)

6 Cups of your favorite red chile sauce

2 Cups water

2 Tablespoons Kosher salt

Tortillas (6 inch for mini chimis or regular size for larger chimis)

INSTRUCTIONS:

• Preheat oven to 275 degrees.

• Working in batches, brown the meat with the salt in a large pot or Dutch oven.

• After all of the meat is browned, add in both paprikas and toast for about a minute.

• Cover with the red chile and water; stir to deglaze the pan. Cover with a lid and place in the oven at 275 degrees. Braise until tender. This should take about 4 hours.

• Place about ¼ cup of the carne adovada mixture in the center of each tortilla. (Use ½ cup for regular size tortillas.) Fold opposite sides over filling and roll up like a burrito.

• Weave a toothpick through to keep it closed and deep fry in 350 degree oil until golden brown. Drain on paper towels and let the chimis cool a bit before enjoying.

ATM StaffMemories

We asked each person on the ATM team to recall the foods or traditions that made them yearn for the holiday gatherings of their youth—whether in New Mexico or elsewhere. (As a bonus, we had them dig up photos to accompany the memories.)

GENA WITH HER MOM, ANN

GENA (RED VEST) WITH MOM, BROTHER CASEY AND LATE DAD, GENE.

“Baking and spending time in the kitchen is a big part of the holidays for me and my mom. Growing up, we would clear off all the the kitchen countertops to make deep-fried hand pies, something we used to do with my grandmother when she was still with us. We use a vintage coffee can, circa 1950, as a cutter, its worn edges creating perfect rounds of dough. The entire house would fill with the yummy scent of freshly fried pie dough, and we’d stack up about 20 dozen molten hot hand pies, creating memories as sweet as the pies themselves.”

Gena Goodson

ASSOCIATE PUBLISHER

“My holidays were generally spent watching the Cincinnati Bengals play football, which meant we had to do it right—with some classic Cincinnati chili made by Mom. Sweetly spiced beef, chili from scratch with beans, topped on random dishes, from hot dogs to spaghetti, to create a complex combination of flavors and textures that would bring a smile even to your wintery frozen face. The only downside? The chili stains I would get on my Chad Ochocinco jersey (“my good luck stains”). The upside was that even though the Bengals would normally lose, we’d finish the day with a full stomach of Midwest chili and delicious baked beans!”

Jake Handler PUBLISHING COORDINATOR

MEGAN, AGE 3

“I married a British citizen over 40 years ago. We have spent Christmas in England about five times since. Their food is very different from the American Christmas meal. In the first photo, you will note the turkey, a sausage, Brussels sprouts, bread sauce (infused milk with an onion studded on the outside with cloves, adding a bay leaf, and cooked slowly with breadcrumbs), and Yorkshire puddings. The smaller photo is my brother-inlaw getting ready to dig in at my sister’s table in England and includes sage stuffing balls, roast potatoes, mashed potatoes, peas on top of Brussels sprouts and bacon-wrapped sausages along with lots of gravy (hello, cholesterol!!). For dessert, there is “Christmas pudding,” which isn’t really a pudding but rather a dense, sticky sponge cake with candied fruit peel and citrus zests, like our American fruit cake. Trifle is also popular for dessert and contains sponge fingers, a gel, then custard and whipped cream, layered in a glass bowl. Feel free to Google any unfamiliar term in this paragraph!”

Lori WildingDIRECTOR OF FIRST IMPRESSIONS

“Every year before the holidays, my mom would have my siblings and me help her make sweets for the holidays. One treat in particular that was one of my favorites was her Christmas fantasy fudge. It was so fun to make and it tasted absolutely delicious. This is, and always has been, one of my favorite holiday memories. She would put Christmas music on and make cocoa for everyone. She still makes that same fudge to this day, and now I am making it with my sons.”

Megan Life

SENIOR ACCOUNT EXECUTIVE

“My holiday family gatherings as a kid were large, but one dish always stood out: my Auntie Nora’s red chile stew with beef or venison. The small pieces of meat were so tender, and paired perfectly with the slightly-hot chile (which she made fresh from dried red chile pods). It was so good that in later years, people would show up with take-home containers just for this chile.”

Larryl LynchPUBLISHER

ELIZABETH (R), WITH HER SISTER, WHITNEY (L)

“Last year, I visited my sister, Whitney, and brother-in-law, Matthew, in Seattle and witnessed Matthew lose his mind over the turkey. He was following a new recipe and was worried he would mess it up, which he did, but for the better. The recipe called for two cups of butter. However, it split the butter in half, some for rubbing into the turkey initially and some for syringing later. Matthew did not read ahead in the recipe (who does?) and put two cups of butter onto the turkey before sticking it into the oven to bake. This turkey smelled heavenly and was profusely sweating with butter the whole time it cooked. Instead of adding more butter, Matthew risked burns by sucking the butter at the bottom of the pan into a syringe and then inserting it in various parts of the turkey. The skin swelled like a balloon that I feared would pop in his face. The result of two cups of butter and risking burns was the juiciest, most melt-in-your-mouth turkey I have ever tasted.”

Elizabeth Secor ATM INTERN

“When I transplanted to New Mexico, I had a new baby...and not much else. I met another young mom named Keely and her wonderful family pretty much adopted me as their own. Year after year, Keely and her family continue to make me feel welcome at Thanksgiving. She also introduced me to tamales as a holiday staple. Now, 15 years later, I look forward to hanging out and wrapping tamales with my new New Mexico family once the weather starts to get cool.”

Lise Watkins PUBLISHING DIRECTOR

“Since I became a father, I started a new family tradition where I smoke a ham every Thanksgiving. And no matter what, I still need to have homemade red chile on my mashed potatoes every year.”

Don James

PHOTO DIRECTOR

“When my kids were growing up, we had a drawer full of all kinds of cookie cutters. I would roll out the dough for sugar cookies, and they would just pick whatever shape they wanted. The result was usually a collection of cookies that didn’t correspond to any particular holiday, but that wasn’t really the point of making them after all.”

Clarke Condé EDITOR-IN-CHIEF

BEST FRIEND KEELY

JACK JAMES, 3

“I don’t exactly come from a family of chefs...mashed potatoes were especially a cursed dish for us! One year they turned a grey-green color and even a culinary instructor relative couldn’t save them. One year I followed a recipe for garlic mashed potatoes to a tee, and somehow there was no garlic flavor whatsoever?!? So one year, we completely surrendered. Bought some KFC mashed potatoes the night before Thanksgiving and just reheated them. My cooking skills have improved a lot since then, but I’ll never judge anyone for using a trustworthy instant potato!”

Emily Klumpenhower GRAPHIC DESIGNER

BILL’S FATHER-IN-LAW, LLOYD, PREPARING THE CRAB BOIL

“Every Christmas, our family tradition is to host a Christmas Crab Boil, prepared by my father-in-law, brother-in-law and me. It’s a festive tradition filled with fresh crab, matching pajamas, and lots of laughter, bringing the family together for a delicious, unforgettable meal that I look forward to every year.”

Bill StanagePARTNERSHIP DEVELOPMENT

PHILIP, AGE 3

“My mom always spent a day making Christmas cookies, enough for her three boys and also the entire neighborhood. She would create at least five different colors of frosting and we would each get to decorate our own cookies. Mom would let us eat a few, but she had a mission to make dozens upon dozens of cookies for us, friends, neighbors and the elementary school adjacent to our house. The condition of her Betty Crocker cookbook is a testament to how often it was used, and how it remains a staple in my kitchen today. Thanks, Mom.”

Philip KjellandADVERTISING MANAGER

BILL AND TIFFANI WITH THEIR DAUGHTER, LAUREN

THE 2024 FACES OF ABQ PROFILES

PARTNER CONTENT

JOHN MICHAEL SPIER

The motto at Spier Electric is “Dedicated to the Trade.”

No one embodies that philosophy more than CEO John Michael Spier, who has literally been involved in all aspects of the electrical field since joining the industry in 2008.

Spier began as an apprentice with a larger, locally-owned electrical company and after receiving his journeyman’s license, has worked in a variety of roles, including foreman, estimator, assistant project manager, project manager, service coordinator, service director and finally, electrical division manager.

It’s safe to say that Spier has paid his dues in the field, and through acquiring that wealth of experience, he has learned some valuable lessons.

“Plainly put, I have had good and bad teachers along the way. Some were great and taught me a vast amount; some were horrible and taught me what not to do,” Spier says. “I have been through the ringer when it comes to this trade. I have been put in so many unfamiliar situations. You can fold at any given point, or you can choose to accept the challenge and make the best of your situation.

“Chaos is a ladder, not a pit,” adds Spier, in a nod to a line made famous in Game of Thrones.

Over the years, Spier has received plenty of recognition for his quality work. He has been awarded “Electrician of the Year in the Southwest” by Klein Tools and was the recipient of the Rising Star Award with the Independent Electrical Contractors. Additionally, Spier has worked on and managed projects of all sizes.

All of the above translates into quality service for Spier’s customers. Spier Electric opened in October 2023 — on Spier’s birthday, no less — and is a full spectrum electrical contractor

with the capability to do industrial, commercial and residential electrical services. While commercial is the specialty, the company is capable of doing anything to meet the customer’s needs.

“I pride myself on delivering the best product for a fair price,” Spier says. “I will never claim that I am the cheapest guy on the block; I will give you a quality install with quality products that I myself have either installed or have worked on. We are heavily involved with using ‘MADE IN THE USA’ products and have partnered with local distributors to get the best prices.”

Since its inception, the company has grown from a one-man operation to a team of five. Each electrician has been carefully trained in the SPIER Method: (S) Specialized (P) Prepared (I) Integrity ( E ) Experienced ( R ) Reliable.

“You can drop us anywhere, and we will get it taken care of for you,” Spier says. “I believe that the electrical field has been ‘niche’ in the sense that some contractors are good at government; some are good at strip malls. We pride ourselves on having the capability to work on any project.”

Spier Electric’s handiwork can be found at Presbyterian, UNM Comprehensive Cancer Center and New Mexico Piñon Coffee, to name a few places. The company is licensed and insured with the Better Business Bureau of New Mexico and Colorado. Moving forward, Spier hopes to strategically grow his business while continuing to work with great local ownership.

Ultimately, everything comes back to the Spier Electric motto.

“We are dedicated to giving the best service, the best products, the most experience and fastest in-and-out situations we can give,” Spier says.

MICHAEL J. TORRES FRANCO & RICARDO TORRES FRANCO

Local entrepreneurs Michael J. Torres Franco (pictured right) and Ricardo Torres Franco (pictured left) are dedicated to raising the bar for home cleaning services; and through an ideal partnership, they are making that a reality for customers throughout the Duke City.

Home Clean Heroes, a rapidly expanding household cleaning franchise known for its mission of supporting first responders, recently announced the opening of its newest location in Albuquerque. Home Clean Heroes is a Virginia-based home cleaning franchise with 18 locations across the United States that is committed to providing convenient, customizable, and trustworthy home cleaning services. The new franchise, Home Clean Heroes of High Desert, is owned and operated by the Torres Francos.

Michael, a retired U.S. Air Force veteran, and his husband Ricardo, a proud graduate of the University of New Mexico, are deeply rooted in Albuquerque. The couple first met while volunteering at the New Mexico Veterans Memorial, where Michael was leading volunteer efforts as an active-duty airman, and Ricardo was studying at UNM as part of its foreign exchange program from Guadalajara—Albuquerque’s sister city. Their decision to make Albuquerque their permanent home was an easy one, especially after being married in the same place where they first met.

“New Mexico holds a special place in our hearts,” said Michael. “This community has given us so much, and now we’re excited to give back by providing a much-needed service through Home Clean Heroes.”

Ricardo’s entrepreneurial spirit was shaped by his mother, who ran several successful service-based businesses in Mexico.

His background in accounting, financial reviews, and human resources uniquely positions him to oversee the daily operations of Home Clean Heroes of High Desert. Michael, who served 20 years in the U.S. Air Force, brings a wealth of leadership experience, having managed complex projects and led teams within the Department of Defense.

“My passion for business leadership began in my teen years,” Michael reflected. “I served as president of my high school’s DECA program and as vice president for the State of Arkansas DECA program. These early experiences laid the groundwork for our venture into entrepreneurship.”

The decision to invest in Home Clean Heroes was driven by the brand’s strong commitment to supporting first responders through its Heroes First initiative. This program is a national partnership with the First Responder’s Children’s Foundation, donating $1 from every recurring or one-time service fee to support first responders and their families, with customers also having the option to round up their bill to contribute further.

“We chose Home Clean Heroes because it’s more than just a cleaning service—it’s a mission-driven company,” Michael said. “As a veteran, it’s important to me to give back to those who put their lives on the line for others.”

Albuquerque, with its population of over 564,000 and a strong homeownership rate of 61%, presents a prime market for Home Clean Heroes. The franchise offers a new standard of professional, reliable, and safe home cleaning services, raising the bar for the industry. The Torres Francos are excited to bring these high-quality services to local families with their team of dedicated “grime-fighters.”

RUBEN E. BARELA

CHIEF OPERATIONS OFFICER | INTERNATIONAL PROTECTIVE SERVICE

Faith, optimism and resilience — along with a strong family support system — have been the pivotal points for Ruben E. Barela during a law enforcement and security career that has spanned nearly four decades.

“I attribute my success to my faith in God and his guidance throughout the years. I try to see the good in everyone I encounter,” Barela says. “I always stay optimistic and resilient through obstacles, and always choose to do the right thing. Also, having a strong belief in public safety and protecting the community is my No. 1 priority.”

Barela has acquired a wealth of valuable experience over the course of his professional tenure, all of which helped set the stage for his role as Chief Operations Officer with International Protective Service today. An Albuquerque native, Barela started his law enforcement career in 1987 as a graduate of the New Mexico Law Enforcement Academy. Chief Barela worked as a police officer in Los Lunas before signing on with the Bernalillo County Sheriff’s Department (BCSO) in 1991. While with BCSO, Barela worked most of his career in the patrol division, undercover operations, recruiting, background investigations, Internal Affairs, Violent Fugitive Taskforce and many other assignments. Barela was the architect of the Bernalillo County Sheriff’s Department Polygraph Unit, creating and establishing the unit, writing unit policies and directing the BCSO Polygraph unit. After being promoted to the rank of Sergeant, Barela was assigned to the patrol division as an FTO for newly promoted sergeants.

Barela joined IPS in February 2017 and currently oversees and manages company-wide operations throughout the country, to include the Field Operations, Special Investigations, and Executive Protection Divisions. He also holds Private Security Company, Private Investigator, and Instructor licenses and conceal-carry

licenses in multiple states, throughout the country. Barela is an expert in the Security and Investigations field.

“Once I left the law enforcement industry, I wanted to continue the passion for serving and protecting and found that IPS closely aligns with my experience in the law enforcement community, my values and goals,” Barela says. “I share the same visions of commitment to excellence, providing a tradition of service, and serving our community.”

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

“I am proud of being a part of a fantastic organization that has grown tremendously under my watch and has far surpassed any expectations to become a highly respected and capable company in the industry,” Barela says.

IPS Global and Barela have no plans of slowing down anytime soon, as their services are more valuable than ever in the current national climate.

“Unfortunately, with the current state of affairs in our country, the industry will have a much higher need than it has ever been,” Barela says. “We will be prepared to protect and defend.”

ROBERT SNEED

MANAGING PARTNER

Some people are resistant to change. Robert Sneed is the opposite: He thrives during the transitions that arise throughout life.

Perhaps that’s why he’s in the perfect position as managing partner at Power Ford, a company that itself has prospered in an ever-evolving industry.

“I have a passion for change,” Sneed says. “There is something inspiring, energizing, and fantastic about seeing our team members grow professionally and build the lives they have dreamed about. They get to do that by taking exceptional care of our clients. I am honored that both my team and our clients trust my leadership.”

Sneed found the automotive industry at a young age and discovered that he loved the work. Now, he’s nearing three decades of experience in the field — and he enjoys it just as much as when he started out.

“Early on in my professional career, I realized that the automotive industry provided me with an opportunity to create the life I desired for myself and my family,” he says. “Automotive dealerships are big businesses that impact people’s lives in personal ways that keep what we do real and meaningful. Power Ford provides the perfect balance between opportunity, impact, and communityconnectedness.”

Power Ford is a family-owned dealership that has been in business for more than 35 years. During that time, it has become the most awarded dealership in New Mexico, with accolades that include being named a Top Workplace by the Albuquerque Journal and national recognition from USA Today. Sneed credits his staff for that success, but there’s no doubt that his vision for the business is reflected throughout the dealership.

“Power Ford has a standard of excellence that every team

member strives to exceed,” Sneed says. “Our commitment to our clients' ownership experience is second to none. That means that the work we do is often challenging. But our team knows that what we do is connected to something more profound than simply selling and servicing automobiles.”

The dealership has continued to prosper as the automobile industry undergoes constant change. Sneed knows that vehicles are an increasingly important part of his clients’ lives, a trend that is driven by technology that includes electric powertrains, automated driving and connected vehicle services.

“Our vehicles allow our clients to get to work, school, and sports practices, but they also allow them to enjoy life outside of their routines with adventures, road trips, and vacations,” he says. “Our job at Power Ford is to ensure that the ownership experience is everything it should be.”

Sneed will celebrate his 20th anniversary with his wife, Danna, this year, and he credits her for being the engine that keeps him and their three kids — Alexa, Lincoln and Wilson — running as a smooth family unit.

“I would not have the opportunity to do what I do without her by my side,” he says. “Nothing makes me prouder than the four of them.”

When he’s not focused on work, Sneed makes time to appreciate the unique charms the Land of Enchantment has to offer.

“I like to give all of myself to the business when I am in the office,” he says. “So when I have the chance to get away, there’s nothing I love more than unplugging at our small cabin in northern New Mexico. There’s something majestic about the state we live in, and escaping from the busyness of business reminds me what matters most.”

MIKE MCCLAIN & TRACEY MCCLAIN

After successfully owning and operating Xtreme Clean in San Jose, California, Mike and Tracey McClain arrived in the Duke City in 2000 with designs on relaunching their business in the Land of Enchantment.

And while they followed through with that plan for a while, they began to notice a void in Albuquerque when it came to proper storage facilities for recreational vehicles such as boats and RVs. Having rented storage for a variety of their own recreational vehicles over the years — Mike and Tracey are avid cross-country travelers in their own RV — they realized they had been presented with an ideal business opportunity in a growing niche market.

With that, they decided to launch Xtreme Storage, which began in the spring of 2017 with a blend of approximately 225 RV/boat and self-storage units. Xtreme Storage is located on a five-acre property, which allows for a variety of parking options, including indoor, covered and outside parking of all sizes.

Xtreme Storage has continued to grow over the years. In 2020, the company expanded its services to include mobile storage throughout New Mexico. Backed by the motto of “we deliver, you load, we move,” Xtreme Storage is now able to deliver, move and pick up its storage units with the customers’ contents inside. While other mobile storage providers are only able to deliver and pick up a container to a home or business, they can’t move a full unit. That’s what sets Xtreme Storage apart: It’s more than storage; it’s a moving company as well.

“With the use of our state of the art robotic forklift, we are able to maneuver our storage vaults into tight places, even over gravel, rocks and dirt,” Tracey says. “We can drive it right into your side yard or backyard if your gate is wide enough."

Some of the most popular uses of the mobile storage services are:

• Remodels

• Restoration Projects

• In-state moves

• Down-sizing

• Staging

• Residential and Commercial Construction

Mike and Tracey didn’t build Xtreme Storage into a successful New Mexican business without help, however.

“We have a great team that keeps the business running,” Tracey says. “Hector and Danette have been with us for the last 10 years through all our business ventures and we couldn’t do it without them. The four of us work well as a team to keep the office, facilities and mobile operations going — with a true focus on customer service.”

Mike and Tracey are also personally invested in New Mexico. Tracey is an Albuquerque native who attended the University of New Mexico, and the couple has watched their three sons grow up here. Mike and Tracey have also been involved in real estate for more than two decades and care about their community and the future of the city. They set aside a certain amount of storage space/ units for charity each year and also use their mobile vaults to help charities for special events such as collecting donations.

Moving forward, there are plans for Xtreme Storage to continue to expand in order to offer its services to more customers throughout the state.

“We plan to continue to grow our business, primarily through mobile storage,” Tracey says. “We have hopes of opening other locations within the state to be closer to our customers in smaller cities.”

DR. DIEGO GONZALEZ

CEO & PHYSICIAN | NEW MEXICO PAIN

ASSOCIATES

For people who are dealing with chronic pain, even the most mundane day-to-day tasks can seem difficult. At New Mexico Pain Associates, the primary objective is to ensure that each patient returns to their normal routines as quickly as possible.

Dr. Diego Gonzalez (pictured center) and his team recognize that a “one size fits all” approach cannot be applied to patients when it comes to their pain management. Here, each patient is treated like family, and treatments are tailored specifically to fit individual needs.

“We believe that we have to work hard to help each individual that comes through our doors,” says Dr. Gonzalez. “Every member of our group cares deeply for each patient and we try to provide an environment rooted in understanding and respect. We also understand that if New Mexico Pain Associates is to be successful, we need to be able to have a good relationship with the patient. We understand that when you are in pain, it affects every aspect of your life. Once we set a clear expectation with the patient on what our goal is, we work together as a team to reach that goal.”

Dr. Gonzalez moved to New Mexico 20 years ago after completing his residency in anesthesiology. At the time, he worked as an anesthesiologist specializing in cardiac anesthesia and pain management. After 14 years, he decided to devote his full attention to pain management, which led to the inception of New Mexico Pain Associates.

“For the past five years, I have had an amazing, compassionate team that also likes to work hard and without whom we would not be able to achieve the success we have had,” Dr. Gonzalez says. Today’s world is plagued by opioid abuse, and the effects of these drugs can cause an unthinkable level of destruction to families.

New Mexico Pain Associates strives to offer viable alternatives to individuals with chronic pain. Some of the procedures offered include Radiofrequency Ablations, Spinal Cord Stimulation, Kyphoplasty, pain pumps and epidurals.

“One of the services that we provide that consistently impresses me is our pain pump program, especially for patients with cancer,” Dr. Gonzalez says. “We are constantly humbled by our patients fighting cancer and how we are able to help them in their journey by providing constant relief in the affected area, either allowing the individual to continue their treatment or to be able to receive palliative treatment at home with their loved ones. Our list of procedures continues to grow. We work hard at continuing learning and staying up-to-date on the newest technology.”

It’s a collaborative effort at New Mexico Pain Associates, where all providers work together to ensure that the patients’ needs are met. In recent years, the practice has been honored to receive “Top Doctor” recognition from Albuquerque the Magazine and “Albuquerque Readers Choice” from the Albuquerque Journal.

By recently expanding to a new location, New Mexico Pain Associates has space for more treatments. This includes supervised Ketamine services to help with pain management and a new EmSculpt program to assist with building core muscle strength. Additionally, a new provider was recently added to help patients be seen more promptly. New Mexico Pain Associates always welcomes new patients and accepts most forms of insurance — and a referral from another physician is not required.

“We believe that we offer a positive and compassionate environment to everyone that walks through our doors looking for help,” Dr. Gonzalez says.

THE

FACE OF CHILDCARE

ABQ CHILDCARE

FOUR LOCATIONS: ALL SEASONS DAY SCHOOL, ALVARADO DAY SCHOOL,

ABQ Childcare is a renowned company that has become synonymous with exceptional childcare services. With a rich history spanning nearly 50 years, this non-profit organization has established itself as a cornerstone of the community, offering a wide range of services to families of all backgrounds. ABQ Childcare's commitment to treating every child and family with the utmost care, a dedicated staff, and community involvement makes it the shining face of childcare.

Offering a comprehensive range of services tailored to various age groups, ABQ Childcare participates in the New Mexico Free Pre-K Program, allowing them to offer free pre-K education to children aged 3-5. In addition, they provide both before and after-hours care for pre-K and school-aged children, relieving parents from the stress of finding safe and engaging activities during those times. Their summer program offers weekly swimming sessions and frequent, exciting field trips for school-aged children, ensuring a fulfilling and enjoyable summer.

ABQ Childcare attributes its success to its unwavering commitment to providing a nurturing environment for children. They take pride in treating each child as if they were their own, ensuring they all receive the same level of care and attention. This personalized approach, coupled with the creativity and dedication of the staff, has created a learning experience that children eagerly anticipate. ABQ Childcare's commitment to excellence gained them the prestigious accolade of being voted Best of the City Daycare in 2023, a testament to their outstanding service.

What sets ABQ Childcare apart from others in the industry is not only its reputation as the Best of the City Daycare but also its dedicated and passionate staff. Many of the directors, managers, and teachers have been with the company for over 15 years, with some having worked for them for as long as 35 years. This longevity is a testament to their strong bonds with children and their families, creating a supportive and nurturing environment.

ABQ Childcare’s commitment to making a positive impact does not stop at daily operations but extends beyond. They showcase their dedication to the community by actively engaging in community outreach activities, sponsoring local athletes, and collaborating with women and children's shelters.

Looking forward, ABQ Childcare has exciting plans for growth and expansion. They are currently working toward the acquisition of new playground equipment, which will further enhance the children's playtime experience. By continually adapting and evolving to meet the needs of families, ABQ Childcare envisions a future where they continue to provide exceptional childcare services and positively impact the lives of countless children and families in the community.

Understanding the importance of personalized care, a dedicated staff, community involvement, and a commitment to growth, ABQ Childcare has earned its reputation as the face of childcare. With not only an illustrious history but also a promising future, they stand as a shining example of excellence in the industry, ensuring that every child receives the nurturing care they deserve.

THE FACE OF AESTHETICS

ALLURADERM MD MED SPA

NIKKI ROMERO (NP INJECTOR, CLINIC LEAD), JACQUELINE BENAVIDEZ (NP INJECTOR), DORI VILLEGAS (ESTHETICIAN), KIMBERLY GURULE (ESTHETICIAN), KRISTY MANNING (ESTHETICIAN), LORI HENDREX (MEDICAL LASER TECHNICIAN)

9501 PASEO DEL NORTE NE, STE B (505) 821-9630 | ALLURADERM.COM

AlluraDerm MD Med Spa has been a cornerstone of the Albuquerque community since 2007. Our team is dedicated to providing the highest standard of care in aesthetic medicine, ensuring our clients feel their best inside and out.

We are proud to be a trusted name in medical aesthetics, offering a comprehensive range of advanced treatments tailored to individual needs. This includes injectables like Botox and dermal fillers, laser treatments, skin rejuvenation, and body contouring. We’ve continuously adapted to industry changes by incorporating the latest technologies and techniques to provide the best outcomes for our clients.

In the past year, we celebrated our 17th anniversary, launched new innovative treatments, and received several accolades for our outstanding service and results. Our success can be attributed to our commitment to excellence, our skilled professionals, and our focus on building lasting relationships with our clients. We prioritize safety, education, and innovation in every service we offer.

Right now, we are most proud of our exceptional team and the positive impact we’ve made in the lives of our clients. Seeing their confidence and happiness grow after our treatments is incredibly rewarding. After a long day, what keeps us going is our shared passion for helping others and the satisfaction of knowing we are making a difference in our clients' lives. Each team member contributes their unique expertise and dedication, creating a collaborative environment focused on client care.

Looking ahead, we aim to expand our service offerings and continue to educate our clients on the latest in aesthetic treatments. We’re excited about the potential for new technologies to enhance our services and the experience we provide. Additionally, we are committed to sustainability and eco-friendly practices within our spa, which we believe is vital for the health of our community and the environment. Together, we strive to create a positive impact both in our clients’ lives and in our local community.

RICK COURVILLE & MONIQUE COURVILLE

PRESIDENT

(505) 675-1875 | RMCROOFINGNM.COM

RMC Roofing and Construction LLC is built upon the core values of integrity, service and always going the extra mile for its clients.

A private, Hispanic-woman owned company that is based in Albuquerque, RMC was founded by Rick and Monique Courville, who have run several successful businesses together over the years. Having become successful business owners while raising three boys, they realize the importance of putting family first. At RMC, this includes both employees and clients.

“We have a strong passion for creating a great company culture and taking great care of our employees and contractors because it’s the right thing to do, and because happy employees do great work,” Rick says. “What sets us apart is our strong desire to always be real people no matter where we are or who we are talking to. We place the highest priority on delivering real quality materials and work products, not gimmicks and empty promises.”

RMC provides residential and commercial roofing services to the central New Mexico area. The company specializes in a variety of roofing types such as asphalt shingle, TPO, metal, silicone coating and tile. RMC stays on top of the latest industry trends by attending roofing conferences, association meetings, product rollouts and

training from suppliers.

While Rick and Monique are admittedly polar opposites, their talents complement each other perfectly. Monique, who attended CNM and UNM for business and accounting, handles all of the company’s operations and administrative staff. Meanwhile, Rick oversees the sales team, business development and business relationships.

“It’s a pleasure doing what we do because we enjoy working together and communicate well,” Monique says. “It gives us the opportunity to serve in other places.”

RMC consistently gives back to the community, partnering with the likes of The Francis House, AFR Station #5 and the Wounded Warrior Project for fundraising projects and donations.

The company’s commitment to quality is undeniable. RMC has been named one of the Top Roofing Companies in Albuquerque by Expertise.com for four consecutive years, and it was awarded a Gold Elite Commercial and Residential Contractor certification from GAF. Additionally, RMC recently added GB02 and GB98 to its existing licenses.

“We are always grateful for our clients placing their trust and their homes in our hands,” say Rick and Monique. “We don’t ever take it for granted.”

THE FACE OF MARKETING

LAURENE RODRIGUEZ & MIGUEL RODRIGUEZ

OWNERS | MARIPOSA MARKETING

(505) 440-2397 | MARIPOSAMS.COM

Mariposa Marketing started with a used Asus laptop purchased from Craigslist, a tiny old desk, and a woman with a dream.

Seven years later, Mariposa Marketing has expanded beyond what CEO, Laurene Rodriguez, ever thought possible. What was once a side hustle is now an award-winning marketing agency dedicated to amplifying the missions of local New Mexico businesses and organizations.

How did she do it? The answer is in your hand right now — in those apps on your phone. Laurene harnessed the power of social media marketing.

“I saw what social media was doing for other businesses in bigger cities,” Laurene explained. “And I didn’t see anyone capturing that sort of growth here, in Albuquerque. So we took the leap of faith.”

That “leap” resulted in over 50,000 social media posts, many of which have gone viral and incited mega business growth for local entrepreneurs; Team Mariposa even grew a Tik Tok account from 35 followers to over 145,000 followers in just 4 months.

“It’s exciting to see these local business owners getting the love they deserve,” said Miguel Rodriguez, Laurene’s husband and Mariposa Marketing’s Director of Operations, “It’s really creative, fulfilling work.”

Laurene and Miguel’s team of marketing experts would agree; when you visit the Mariposa Marketing office, you won’t find buttoned-up corporate workers in beige cubicles — you’ll see a colorful team of engaged, creative collaborators using their gifts to serve Mariposa Marketing’s core mission in earnest.

“Our mission is to be the most impactful home-grown organization New Mexico has ever seen,” said Laurene. “We have a collective goal of wanting to see our city and state thrive.”

And social media is the avenue through which they plan to continue to do it — delightfully, and with an abundant, hopeful attitude for a brighter and more prosperous New Mexico.

To contact Mariposa Marketing, call (505) 440-2397 or visit www.mariposams.com.

ANDREA KELLEY

CREATIVE COUNTERTOPS, CABINETS, AND MORE

Andrea Kelley specializes in turning dreams into reality. Andrea got her start in the construction industry as the sales girl at a local lumber yard in Ruidoso. It was there where she was inspired by the work of the cabinet designers and the entire process involved with bringing their projects to life. It was no passing fancy: Andrea has been in the business for 35 years since earning her degree in Interior Design from the Art Institute of Phoenix. For the past decade, she has been focused on cabinet design — the craft that piqued her interest long ago.

“I love it,” Andrea says. “My commitment to my customers is to design a space that is practical to use, easy to care for and becomes the heart of your home. I will meet with you in our showroom, as well as in your home to figure out your needs, wants and desires for your space and come up with a preliminary design to present to you. Then we will meet and make all necessary adjustments, until we get it just the way you want it, because your satisfaction is my priority.”

Andrea’s philosophy fits well with Creative Countertops, Cabinets & More, which is one of Albuquerque’s premier cabinet, granite, quartz and countertop distributors and fabricators. The company offers award-winning design, local fabrication and installation of beautiful cabinets and countertops for home, business, or office.

“We take exceptional pride in our work and attention to detail,” Andrea says.

Creative Countertops, Cabinets & More provides cabinets and countertops for several high-end builders in the Albuquerque area. In many cases, these clients have very specific design goals that require unique customized solutions. Andrea is the ideal person to help them meet these goals.

“I am very proud of the fact that I am able to connect with these customers in a way that allows me to really understand their goals and objectives for what they envision in their dream homes,” she says. “I bring that same commitment to all of my clients regardless of how big or small their projects or budgets are, so that every client can experience that amazing feeling that comes with seeing their dream home become a reality.”

THE FACE OF SOLAR

GLENN

FELTY

FOUNDER & CEO

SUNSTATE SOLAR

9440 SAN MATEO BLVD NE (505) 225-8502 SUNSTATESOLAR.COM

From a professional standpoint, Glenn Felty has a very clear-cut “why” that motivates him on a daily basis.

“It’s to find a better way and then share it with the world,” he says. “When I ‘fell’ into the solar industry, I discovered that it is truly a better solution for powering our homes and businesses. It’s cost-efficient, eliminates being subject to utility rate increases and is better for the planet. It was a natural fit for me to build a business around these values that create a win-win for everyone.”

Felty, who has been in the solar business for eight years, launched SunState Solar in 2018. The company offers a comprehensive range of services designed to make the transition to solar power as smooth and beneficial as possible for its customers. This includes residential and commercial solar installations, battery storage, generator backup and solar system services such as cleaning, inspections, and warranty work. Earlier this year, SunState Solar purchased an office/ warehouse building near Balloon Fiesta Park, which provides an ideal, centrally-located spot for its customers.

Felty considers himself to be a student of the industry, which means his focus is always on offering the best options for clients in order to deliver a top-notch experience and result. That philosophy carries over to the SunState Solar team.

“Everyone on the team knows, ‘do the right thing all the time.’ Deliver a 5-Star experience every single time, and everything else will take care of itself,” Felty says.

When he’s not focused on his business, Felty enjoys staying physically active through skiing (he once was a competitive Alpine skier), golf and tennis. He’s also a self-proclaimed chef and foodie who takes pleasure in cooking as well as curating restaurants and making recommendations to others. Felty is especially proud of his 18-year-old daughter, who just began college at the University of Oklahoma.

Ultimately, it’s that ideal work-life balance that propels Felty to keep moving forward.

“I am driven by the need to succeed. There are many reasons to succeed,” he says. “My primary drivers are my family and my team. I want to provide a place where others can develop and realize their own dreams.”

CYNDI ANASTASIO

At the heart of The Phone Fix Place is Cyndi Anastasio, a woman whose passion for technology and customer care has transformed her business into Albuquerque's trusted destination for device repair. "I've always believed that solving problems is about more than just fixing a device—it's about helping people," says Anastasio. After 13 years at Intel, where she honed her engineering skills, she knew her next step was to create something meaningful for her community.

Driven by a love for electronics that began in high school, Anastasio wanted her business to reflect the principles she valued most: quality, integrity, and trust. "When a device stops working, it's more than an inconvenience because technology intertwines our lives. It disrupts everything. I wanted to create a place where people could feel confident that their devices and needs were truly being cared for."

In less than a year, The Phone Fix Place has earned the Albuquerque Journal's Reader's Choice Award and built a loyal customer base who appreciate Anastasio's approach. "I believe in educating my customers, not just repairing their devices. They'll avoid more repairs if they understand how to protect their devices.

THE FACE OF

That's a win for everyone."

Her passion for helping people is what sets her apart. Anastasio ensures every customer receives a personalized experience, with technicians explaining repair options in clear, easy-to-understand terms. From screen replacements to complex motherboard repairs, Anastasio's team is committed to using premium parts and providing same-day service backed by a one-year warranty

"We don't rush customers in and out—we make sure they leave feeling satisfied and confident in their choice," she explains. "Our job isn't done until the customer feels secure that their device will work like new." Anastasio's belief in building trust through expert repairs with personalized care has turned her shop into a beloved local business. "At the end of the day, it's not just about fixing phones—it's about helping people stay connected to the things that matter most to them.

With her expertise, dedication to quality, and passion for serving others, Cyndi Anastasio drives The Phone Fix Place toward continued growth. She ensures it remains Albuquerque's first stop for anyone needing tech repairs.

THE FACE OF ARCHITECTURE

ART TATUM

PRESIDENT & DIRECTOR OF DESIGN

Being prepared for a client meeting is one thing. But at FBT Architects, going above and beyond is just another day at the office.

The WOW factor is a daily expectation at this firm that has been a cornerstone in Albuquerque for over 50 years.

“It took us a while to sum it up in one simple word,” says Art Tatum, President and Director of Design. “But it’s all about that moment when we show our design to a client and they say, ‘Wow! We can really have that?’ That ‘wow’ moment is what drives us.”

FBT has done quite well in that regard over the years, including recent projects such as UNM Hospital’s Critical Care Tower, the ABQ Sunport Renovation, Sun Healthcare Corporate Campus, Sandia Resort & Casino and the UNM Foundation Center for Philanthropy. And it’s not just the clients who are impressed— FBT’s team feels that excitement too.

“I can’t imagine doing anything else,” Tatum shares. “I love architecture. Designing buildings is exciting, but designing with people and teaching along the way makes it even more rewarding. That’s where the real fun is.”

Tatum is all about collaboration, always keeping his door open for clients and his FBT team. His accessible and engaging style sets a positive tone throughout the firm, making teamwork a priority.

That collaborative spirit extended to engaging the team for input as FBT prepares for its big move to new offices at the top of 500 Marquette in Downtown Albuquerque. At first, Tatum wasn’t sure how everyone would feel about the change from their Uptown location, which has its own advantages. But as soon as the team saw the new space with sweeping views of the city below, they were hooked.

“Wow, can we have that?” was their resounding reaction as we marveled at the space and the views.

“I realized then,” Tatum says with a smile, “we were taking things to the next level.”

By moving its base of operations, FBT hopes to contribute to revitalizing Downtown, both through the presence of its staff and, of course, through the work that it does.

“We're dreamers,” Tatum says, “and we’re working with the right people to make a real, positive impact on Albuquerque.”

THE FACE OF AUDIO VISUAL

PHIL A. BACA

PARTNER & OWNER

HERITAGE AUDIO VISUAL

5551 MIDWAY PARK PL

(505) 505-4443

HERITAGEAUDIOVISUAL.COM

Phil A. Baca is a lifelong musician at his core.

His career began at the age of 16 with a local band, and over the years he has performed as a professional musical entertainer playing drums, bass guitar and as a vocalist in the local Spanish and gospel music industries. In addition to his experience as a musician, Baca has been a recording engineer and producer for local artists for more than 45 years.

As someone who has always loved playing and recording music, it was a seamless transition to the world of audio visual.

“I knew immediately, this was it,” he recalls.

Baca accumulated valuable experience in the industry, notably serving as the A/V director at the Albuquerque Convention Center for 20 years before launching Heritage Audio Visual in 2009. Heritage Audio Visual is renowned for providing the highest level of audio visual services for meeting planners, businesses, non-profit organizations, corporations and national conferences. For anyone planning a fundraising gala, social event, conference or business meeting, there is no better option than allowing Heritage Audio Visual’s creative, experienced staff of technical professionals to ensure that the event will be a success.

The company is built upon the core values of professionalism, high standards and strong customer service. That has allowed it to weather any challenge that may arise.

“Our business not only provides audio visual for conferences, but also production work as well,’ Baca says. “During COVID, we had to adapt to creating video recording and production through that time. It worked well, and we are still going strong.”

Heritage Audio Visual reviews and upgrades its audio equipment on an annual basis, which allows it to provide each client with the highest quality equipment and presentations. Baca and his team prides themselves on surpassing all expectations and welcomes the opportunity to meet with your meeting planner or team for a more comprehensive audio visual presentation.

“Customer service sets us apart from the competition,” Baca says. “In addition to high quality audio visual, we’re focused on going the extra mile for the client.”

CHRIS KERSHNER

CEO ALWAYS AVAILABLE IT

5725 GUADALUPE TRAIL NW

(505) 888-8464

Chris Kershner began his IT journey in the 1970s at Los Alamos High School, where he learned to program in assembly language and BASIC.

Though he may not have known it at the time, that laid the foundation for a long and prosperous career in the IT field. After a stint in the Army, Kershner earned a degree in Electronics Engineering. Over time, he became the leading expert in the state on networking (Novell, Turbodos, Lantastic and MPM) and installed the first network at the University of New Mexico and at Albuquerque Federal Savings and Loan.

Today, Kershner is the CEO of Always Available IT, which provides a network support program designed to dramatically reduce or eliminate computer problems in your business while maximizing your network’s speed, performance and stability — without the expense of a full-time IT staff. While other computer consultants might profit from the failures in your IT environment, Always Available’s purpose is to prevent computer problems from escalating into unexpected downtime, data loss, interruptions in business, and financial loss. Always Available IT can monitor and secure your workstations, including home systems and notebooks computers.

To give peace of mind to customers, Kershner provides a Managed Service Agreement (MSA), a contract between a Managed Service Provider (MSP) and a client that outlines the services the MSP will deliver, the service levels, and the responsibilities of both parties. These agreements are essential in the IT industry for setting clear expectations and defining the scope of services provided. Kershner also helps businesses create workflows and optimizes their usage of technology and programs to help better manage employees and increase productivity.

“We are very responsive, very honest and discreet and find solutions when others can’t,” Kershner says. “We merge manual processes and automation in just the right amounts.”

Always Available is staying on top of the trends by merging in AI for the company and its customers to increase efficiency. No matter the issue, the primary objective at Always Available is to handle your IT so you don’t have to. Mr. Kershner's personal resume may be seen at www.kershner.com.

DR. GABRIELLA BLAKEY

SUPERINTENDENT

ALBUQUERQUE PUBLIC SCHOOLS

6400 UPTOWN BLVD NE (505) 880-3742 | aps.edu

Before she took the stage at the first-ever State of the District event in August, new Albuquerque Public Schools Superintendent Dr. Gabriella Blakey wasn’t sure what to expect. She acknowledges she wouldn’t have been stunned to see a crowd in the dozens – if that.

“I thought there’d be like, maybe 20 people,” she recalls with a laugh.

Actually, there were scores more: A standing-room-only crowd of 350 people came to hear Blakey’s plans as she works to improve the academic fortunes of the state’s largest public school district.

The superintendent acknowledges she was stunned by the turnout. But she sees the interest as a sign of hope that better days for APS are within reach.

"It was a really encouraging feeling (to see) that we're not in this work alone," she says.

There’s a new buzz at APS since Blakey assumed the superintendent’s role. Spurred by the Board of Education, the district has embarked on a campaign to meet criteria in four key goals, including

improving its early literacy performance and math scores.

Blakey says early reports of good news must continue, helped by an increased reliance on interim assessments that let students, parents and teachers know where a kid’s strengths and weaknesses are closer to real-time – rather than simply waiting for state-mandated tests to tell them months after a child has moved to another grade level.

Meeting goals – and guardrails that dictate how the district implements its improvement strategies – are just the start. Blakey has reconfigured how APS helps its struggling schools, pushing a variety of innovative, research-based programs.

Add that to a mantra she’s exported to APS support staff – People over Paper – and there’s a completely new feeling in the district..

“I see a 100 percent difference when I go to a school,” she says. “To feel the positive energy of excitement around the school year, around new things, around support … I [feel] that we have great potential to make some big gains.”

THE FACE OF WEALTH MANAGEMENT

ANGELICA LOPEZ

Managing money can be an intimidating prospect, and so can choosing a financial advisor. Add in discussing everything that entails, and suddenly most people are overwhelmed, which can stop them from doing anything.

Angelica Lopez helps people overcome this fear and actually take steps forward. She is not like most financial advisors. With a wide range of experience in the industry, Angelica is easily relatable to clients. Her strongest asset is her relationship-building ability and connection with her clients. Angelica wants her clients to understand there are no dumb questions and to feel comfortable asking anything. “They don't feel like I'm a stuffy advisor that you see on TV or you hear on the radio. I think people are tired of advisors who are basically saying, ‘Just trust me. Everything's fine.’”

Angelica, who has been in Albuquerque for the past three years, works primarily with investing, retirement and insurance. She provides her services through Raymond James, a nationally-recognized financial services firm that boasts more than 8,000 advisors throughout the United States, Canada and overseas. Raymond James adopts a client-focused approach centered on embracing long-term planning and valuing methodical decision making. It’s all in the name of helping people achieve their dreams.

When discussing the future of her business and planting roots in Albuquerque, Angelica has this to say. “I'd really love to be someone that can make a difference for women with their finances, especially business owners, [and to] be able to help women understand money and not get that feeling of being treated as if, ‘I don't know as much because I'm female.’ I have women bringing their daughters to me so that they can learn how to be financially strong and not make the same mistakes they made.”

This part comes easy to Angelica. Not only does she relish the opportunity to help people understand money, but she’s empathetic to clients who might be going through a difficult transition in life. Divorce and death are some of the hardest parts of life, and Angelica has helped several of her clients through those emotional times. Her care and consideration are the cornerstone of her business.

-Securities offered through Raymond James Financial Services, Inc, member FINRA/SIPC.

-Investment advisory services offered through Raymond James Financial Services Advisors, Inc.

-Every investor’s situation is unique and you should consider your investment goals, risk tolerance and time horizon before making any investment. Prior to making an investment decision, please consult your financial advisor about your individual situation.

MIGUEL GALLEGOS, MD

While many New Mexicans believe they have to travel out of state for plastic surgery procedures, Dr. Miguel Gallegos would like to inform them that simply isn’t the case.

“There are great board certified, experienced surgeons in New Mexico that offer great results for great prices,” Dr. Gallegos says. “I see many patients that have spent up to four times more for procedures at out-of-state, highly-advertised practices only to have complications or poor results. ‘Out of state’ doesn’t necessarily mean a better outcome.”

Dr. Gallegos is at the forefront of reliable plastic surgery in the Land of Enchantment. A native New Mexican, Dr. Gallegos attended Pharmacy and Medical School at the University of New Mexico. While in general surgery residency in Houston, Dr. Gallegos met several well-known plastic surgeons and completed a fellowship in microsurgery. He was also able to publish multiple papers and travel to large scientific meetings for presentations.

“Success is always secondary to hard work and dedication,” Dr. Gallegos says. “I’ve been lucky to have great mentors and great opportunities.”

Last summer his solo private practice, Hermosa Plastic Surgery, celebrated its 25th anniversary. Utilizing the most up-to-date procedures at reasonable prices, Hermosa Plastic Surgery specializes in cosmetic plastic surgery of the face, body and breast as well as hair transplantation.

“What sets my practice apart is that Hermosa Plastic Surgery is a completely accredited surgery center as well, so we can do everything under the same roof,” Dr. Gallegos says. “This also helps with keeping costs down.”

Dr. Gallegos is constantly striving to improve his practice. This past year, Hermosa Plastic Surgery introduced an extra nurse injector. Meanwhile, staff members stay on top of the latest industry trends by completing more specialty training. No matter what the future holds for the industry as a whole, clients can expect Hermosa Plastic Surgery to maintain its high standards.

“As plastic surgery procedures become more popular and commonplace, Hermosa Plastic Surgery will continue to provide safe and successful procedures at a reasonable cost,” Dr. Gallegos says. “This has always been the recipe for our success.” BOARD-CERTIFIED

OWNER

JOHN LOPEZ REAL ESTATE

8200 CARMEL AVE NE

(505) 991-3386

MILLIONDOLLARHOMESALBUQUERQUE.COM

JOHNLOPEZREALESTATE@GMAIL.COM

A s an educator and real estate broker, John M. Lopez is not focused on making a commission, but on empowering people with knowledge of the market so that when they are ready to purchase or sell, they will be able to make the right choice for their family’s future. He and his company pride themselves on providing million-dollar service to their clients, whether it be for their first home or their forever home.

“I started as a real estate sales associate in 1997, one month after I graduated from the University of New Mexico with a bachelor of science,” Lopez says. “I have since changed my position from sales associate to an educator/broker of real estate who helps people understand the complicated work of today’s real estate market. The difference between the two is that a ‘sales person’s’ goal is to make a commission, while an ‘educator’s’ goal is to teach, enlighten, and facilitate.”

A native New Mexican, Lopez has a strong entrepreneurial side. “I own Rapid MVD and Clear Vision Construction Inc.,” Lopez says. “The aspect of my work I enjoy most is the journey my clients and I go through, from the first conversation, to the invitations, to the BBQ after they close on their home. Sometimes we will meet and talk for years before a transaction even arises. During that journey, a friendship develops!”

To create those lasting friendships, Lopez combines his positive personality, real estate experience, vast knowledge in construction, and great customer service to ensure his customers receive the best service possible.

When he isn’t in the office, Lopez can often be found playing golf, basketball, softball, volleyball, cycling, snow skiing, playing the guitar, or spending time with his kids at the lake.

“My unbelievable kids keep me focused and motivated,” Lopez says. “Devon, Isabella, Jacqueline, Aidyn, Demetrius, and Johnny are my world, and my everything. I have been so blessed with a career that gives me the time to always be there for field trips, their activities, and whenever they need me!”

CHAVEZ-GRIEVES CONSULTING ENGINEERS, INC.

(LEFT TO RIGHT) DAVID GRIEVES (VICE PRESIDENT), STEVEN VASQUEZ (VICE PRESIDENT), CHRIS YOUNGBLOOD (CEO), CHRIS ROMERO (VICE PRESIDENT), GEORGE BRADLEY (CHAIRMAN OF THE BOARD), NICK TORRES (EXECUTIVE VICE PRESIDENT)

4700 LINCOLN ROAD NE (505) 344-4080 | CG-ENGRS.COM

Chavez-Grieves Consulting Engineers, Inc. is a top-performing industry leader in the field of structural engineering with a vast and diverse portfolio of building projects across the United States, from coast to coast. Chavez-Grieves has professional engineering licenses and project experience in 37 states, and 60% of its revenue comes from building construction projects outside the state of New Mexico.

Founded and headquartered in Albuquerque, Chavez-Grieves has a vision to be the “Engineering Firm of Choice.” Take one look at the firm’s impressive list of completed and current projects, and it’s clear that vision has been a reality since the company was founded in 1980 by Victor Chavez and David Grieves.

Wander through sun-kissed Albuquerque and you’re likely to step into the shadow of an iconic building Chavez-Grieves has worked on. The list of projects is impressive: Isotopes Park, The Pit, UNM Football Stadium, ABQ BioPark, Sandia Resort and Casino, the Barbara and Bill Richardson Children’s Pavilion at the University of New Mexico Hospital, APS Community Stadium, ONE Central, Netflix Studios and many others.

Chavez-Grieves provides full-service structural engineering, investigative engineering and project management services. The

firm primarily works on vertical building construction and its projects include healthcare, mission critical data centers, resorts, gaming, hospitality, education, athletic facilities, and movie studios as well as government and retail buildings. They have worked on everything from small residential building investigations to $800 million resorts and are proud to be at the forefront of design technology by using Building Information Modeling (BIM) Technology and Integrated Structural Modeling (ISM).

Chavez-Grieves is a team-based organization, led by its strong Leadership Team and Board of Directors and with 17 partners and a staff of 40 highly-qualified professionals across five states. The company has roots that run deep into New Mexico soil. In fact, all of the current senior partners were born and raised in communities across the Land of Enchantment, and all attended a New Mexico university.

Production teams maintain a core set of clients, which allows them to personalize their service. But the company’s overall size allows it to maintain the capacity to deliver excellent service in a timely manner. Meeting deadlines with a high-quality product, after all, is the name of the game at Chavez-Grieves.

SCOTT CZARNIAK

Scott Czarniak is 100 percent genuine when he calls himself “the luckiest man in the world.”

Czarniak’s good fortune is related to two key components in his life. First is family, which includes his wife Adrienne and their two kids, Jackson and Charlotte. “My family is my heart and soul and is what motivates me every day to be the best person I can be,” he says. That motivation directly translates to his professional life, where Czarniak has been in the banking industry for nearly two decades. In his current role as Regional President for First National 1870, Czarniak works for the bank’s 75-plus employees by helping to drive strategy and expansion throughout the state. It’s a position he’s grateful to have.

“Some may think that banking is a boring, old industry, but I’m a numbers and people person, so it fits my personality well and I’m passionate about it,” he says. “It’s an industry where you can take your financial expertise and help improve the livelihood of both individuals and companies. It can be quite fun and fulfilling. I’ve had the opportunity to work for four banks over my career, and I can say without a doubt the time I’ve spent with First National 1870 and

Sunflower Bank has been my favorite.”

First National 1870 is a full-service financial institution that provides everything an individual or business might need. It has all the same products, services and technology the largest banks in the country provide, but they are delivered with a very personal, teambased consultative approach.

Czarniak credits his parents for his work ethic and his background in public accounting, with KPMG both domestically and internationally, for his professional success. He’s very excited to see the continued growth and expansion of First National and Sunflower Bank throughout New Mexico and the western United States. Most of all, he relishes mentoring up-and-coming bankers.

“Professionally, I’m extremely fortunate to work with bankers that truly do care deeply about the well-being of our customers,” he says. “There’s nothing that makes me happier at work than to see a banker that wants to get better and wants to know what they can do to take the next leap in their career. It’s a professional legacy that I’ll look back on and be the most proud of.”

SADIE GONSALEZ

Sadie Gonsalez might not have followed a conventional path, but her unwavering drive and determination has propelled her to reach great heights.

“I wasn’t a typical student; I went to school more for the activities and socializing than academics,” Gonsalez says. “After trying college at CNM for nine weeks, I called my parents in tears, convinced that higher education wasn’t for me. They encouraged me, saying, 'That's fine, but you have 30 days to make your rent!' So, I jumped into the workforce and pursued my education in the insurance industry.

“I truly believe that success isn’t defined by the school you attended or whether you have a degree; it’s about your goals and your drive to achieve them.”

Gonsalez has been in the insurance industry since 2003, including a journey with HUB International that began some 16 years ago. Gonsalez has served in numerous roles over the years with HUB, one of the leading insurance brokers in New Mexico. Today, she’s the Senior Vice President of Sales at HUB Southwest in Albuquerque, a position that is especially meaningful given her ties to the area.

“Being part of this community means everything to me, and it’s an honor to help our clients achieve peace of mind and continued success,” she says.

Gonsalez is passionate about leading a sales force that advocates for the best coverage and benefits for their clients. She excels at identifying and removing obstacles that hinder success by employing creative, out-of-the-box thinking to empower her team’s clients to reach their full potential. Gonsalez is also well aware of the profound impact her work at HUB International can have on people’s lives. For her, insurance is about far more than just policies and premiums.

“It's about being there for individuals during their most challenging moments,” she says. “Helping people navigate through crises and assisting them in rebuilding their lives ignited a passion in me.”

Through it all, Gonsalez is able to achieve balance, navigating life’s many challenges as a wife, mom and career-driven professional. As someone who is deeply tied to her community, she relishes seeing Albuquerque businesses reach new levels of prosperity.

“Watching key industries in Albuquerque thrive and knowing we played a part in that journey is one of the truest measures of my success,” she says.

LONNIE PEETS, DC, DABCN & HEATHER JOHNSON, FNP-C

At NM Stem Cell, Dr. Lonnie Peets, Heather Johnson and a team of health and wellness specialists are known for helping people feel and look their best. As a multidisciplinary clinic, we offer regenerative medicine and other nonsurgical, drug-free treatments for pain relief.

Dr. Peets (pictured center right) began her career in the field when she opened Lifetime Chiropractic in August of 1990. Dr. Peets continued her education, completed her neurology diplomate, and has had many referrals from other local doctors for her neurological skills. Dr. Peets is very excited to participate in NM Stem Cell and the impact that Regenerative Medicine will have on her patients. She opened NM Stem Cell in 2018.

“I became interested in regenerative medicine after seeing the results in my patients using PRP and stem cell therapies. It is exciting to see that medicine is finally developing regenerative care to heal disease,” Dr. Peets says. “This will be the new paradigm for medicine, which is now worldwide.

Heather (pictured center left) is a board-certified family nurse practitioner with 25 years of nursing experience. Her roles as an RN include women’s health, critical care, and primary care. Heather specialized in labor and delivery, managing chronic disease, diabetes education, and critical care during the Coronavirus pandemic. Heather grew up in New Mexico and has spent most of her nursing career investing in her home state. She received her family nurse practitioner

certification from the American Academy of Nurse Practitioners National Certification Board and is trained in MSK ultrasound. She is also trained and certified to perform sclerotherapy and is certified by the American Association of Ozone Therapists.

“I continue learning with a strong education foundation, determination, dedication and a desire to make a real difference in other people's health,” Heather says.

We are at the forefront of modern medical innovation at NM Stem Cell. We focus on regenerative medicine, which harnesses the body’s power to heal itself. Over the past decade, regenerative medicine has revolutionized the treatment of many musculoskeletal conditions. This game-changing area of medicine seeks to encourage your body to repair itself by regenerating defective tissues. Only one innovative regenerative therapy leverages the innate restorative properties of the umbilical cord. This tissue has been designed by nature to allow regeneration and promote healing by managing scarring and inflammation. The Whartons’ jelly of the umbilical cord contains many growth factors, proteins, regenerative cells, hyaluronic acid, collagen, and cytokines. These biological factors are highly concentrated in the umbilical cord, making it an ideal tissue for regenerative therapy. To learn more about how we can help you, call us today at 505-404-9555 to schedule a free consultation!

DR. TRAVIS RUDD

Dr. Travis Rudd is a remarkable oral and maxillofacial surgeon who has established himself as the epitome of excellence in his field. With extensive training, vast experience, a compassionate team, and a commitment to humanitarian efforts, he embodies the qualities that are essential for a person to be considered the face of dentistry.

Set apart by his unparalleled training and experience, Dr. Rudd dedicated five years to a hospital-based residency program after finishing dental school. Since finishing his residency in 2013, he has successfully performed over 3,000 dental implants and extracted more than 8,500 wisdom teeth. Additionally, he has sedated over 4,400 patients, showcasing his expertise in providing care that is not only effective but also safe. This level of training and experience instills confidence in his patients, who trust the quality of care they are receiving.

Dr. Rudd personally follows up with patients in the evening after their surgeries, which proves his commitment to their well-being. However, he acknowledges that his success is not solely attributed to his individual abilities. He emphasizes the importance of his exceptional team, recognizing that their collective efforts are essential to the outstanding patient experience. Patients consistently express their appreciation for the entire team’s

professionalism and compassionate care, reflecting the dedication and pride they all take in their work.

Furthermore, Dr. Rudd and his team actively give back to the community. Since completing his residency, he has been involved in international humanitarian care in Central America and Asia. In addition, the practice dedicates one day each month to providing donated care to individuals with limited resources in Albuquerque. By supporting Dr. Rudd’s practice, patients receive exceptional dental care and contribute to the betterment of underserved communities.

Dr. Rudd demonstrates the importance of self-care and a wellrounded lifestyle by maintaining a balanced and fulfilling personal life. Outside of his professional endeavors, he cherishes spending time with his family. Having five children, he finds joy in sharing laughter and creating memories with them. He and his wife actively serve in their church and enjoy outdoor activities like hiking and skiing.

With a commitment to excellence, Dr. Rudd rightfully stands as the face of dentistry in Albuquerque. His expertise and genuine care for all patients, whether from his own practice or from communities worldwide, continue to set the highest standards for the dental profession.

THE FACE OF CRIMINAL LAW

ADAM OAKEY

ATTORNEY

500 4TH ST NW, SUITE 405

I was born and raised in Albuquerque, growing up in and out of trouble from a young age. After spending time as an MMA fighter, I felt a pull to move in a more positive direction for my future; a need for something better for myself. Focusing on my education, and then excelling through business school, I proudly achieved a degree from the UNM School of Law. Within just one year, I opened my law firm in 2018. Specializing in criminal, civil, and family law, I am proud to have been able to help thousands of clients to this point, all from right here in my very own community. I still very much consider myself a ‘fighter,’ but now I’m on the right side of the law–fighting for my clients.

Q: What is the most meaningful part of your career?

A: It means the most to me to have both the heart and skillset to help people in times of need and be able to positively change the lives of my clients through my expertise. My work truly matters to me every single day.

Q: Can other people like yourself, with your background, become an attorney?

A: Yes, but on a case-by-case basis. Showing the will and rehabilitation matters. I would definitely encourage anyone to try. Education and perseverance are key, and do not ever give up on your goals. If I can do it, you can do it!

Q: How do I know if I am hiring a good attorney?

A: Do research. Look through reviews and ask around. Above all, know you should always feel like you are receiving personal and professional service for results and, more importantly, peace of mind. I look into all cases personally, which is not always the case within my profession. I am always here to listen and I’m ready to fight for life-changing results.

JT ARMENTA

Founded in 2020, Aztec Force Roofing brings a wealth of valuable experience working with residential and commercial customers while offering our roofing services all around the Albuquerque, Rio Rancho and Los Lunas areas.

JT Armenta, Aztec Force Roofing CEO, is a veteran with five and a half years of current experience in construction and roofing. His partner and president of Aztec Force, Rodrigo Vasquez, has 13 years of roofing experience.

“I am very good at what I do,” Armenta says. “I am a veteran who brings honor and integrity to any project I work on. What I bring to the table is Roofing, Restoration, HVAC, Plumbing, Electrical, Landscaping, Asphalt, Block Walls, Concrete, Gutters and Stucco. Except for roofing, our subcontractors are tried and true with their own business license and insurance.”

Aztec Force has done work for the Department of Labor,

9445 COORS BLVD NW #125 (505) 917-2421

Bradbury Stamm, CES, two different custom home builders, seven insurance companies, nine real estate agents, five property management companies and two solar companies. The company is also part of Apartment Association and Sam.gov.

It’s up to you what solution you choose. The job at Aztec Force is simple: accept your choice, communicate the process with you and provide the perfection you expect. Aztec Force strives to save you both time and money by combining roofing knowledge, the highest quality parts and equipment and dedication to delivering exceptional service. We will not leave the job until it is finished and you are satisfied with the results.

“If you are interested in how myself and Aztec Force, LLC can benefit you, please reach out,” Armenta says. “I would be absolutely thrilled to take the time to meet and discuss the possibilities.”

DR. ROBERT F. MELENDEZ THE FACE OF EYE CARE

CEO & FOUNDER

6401 HOLLY AVE NE, ALBUQUERQUE

Dr. Robert F. Melendez, the CEO and Founder of Juliette Eye Institute, is recognized as Albuquerque's face of eyecare. With nearly 20 years of experience as an eye surgeon (ophthalmologist), Dr. Melendez is dedicated to helping people achieve optimal vision without the need for glasses or contact lenses.

Dr. Melendez's passion lies in providing cutting-edge solutions to his patients. He specializes in a range of advanced procedures, from LASIK and SMILE laser eye surgery for younger patients to Refractive Lens Exchange and premium cataract surgery for those seeking freedom from glasses, including reading glasses. He is proud to offer the latest lens implants, such as the Light Adjustable Lens and the Panoptix lens, which allow patients to customize their vision and experience a life without visual limitations.

In an ever-evolving industry, Dr. Melendez has embraced new technologies and innovations to enhance his practice. He notes, "The term 'Refractive Surgery' has expanded beyond LASIK. We now have a range of procedures tailored to different age groups, providing personalized solutions for each individual's vision needs."

What sets Juliette Eye Institute apart is their comprehensive approach to vision correction. Dr. Melendez and his team offer a full spectrum of services, including six customized surgeries, making them the only practice in Albuquerque and New Mexico to provide such a wide range of options. Their commitment to excellence and superior outcomes distinguishes them as the go-to destination for those seeking a premium eyecare experience.

Beyond his professional endeavors, Dr. Melendez is actively involved in community outreach initiatives. He extends his expertise and support to veterans, active military personnel, first responders, teachers, and medical professionals by offering professional discounts for vision correction surgeries. Additionally, he is dedicated to supporting visually impaired individuals and young scientists through research grants.

As Dr. Melendez reflects on his success, he attributes it to his unwavering commitment to providing exceptional care and staying at the forefront of advancements in his field. "I am proud to be able to transform lives and empower individuals through improved vision," he states.

With his innovative approach, commitment to patients, and community engagement, Dr. Robert Melendez has become the epitome of excellence in eyecare in Albuquerque. His leadership at Juliette Eye Institute continues to set new standards in the industry and inspire others in the field.

CHANTAL GALLOWAY, MBA

VICE PRESIDENT OF BUSINESS SERVICES

WHITE STONE COMMUNICATIONS LLC

Faith, accessibility, and a hands-on approach is key to nearly 25 years of success for White Stone Communications. Customers know the company founded by Ruby and John McPherson in 2002 will be there for all their voice and data needs.

“Without a doubt, our years of experience and insistence on being hands-on with our customers has set us apart,” says Chantal Galloway, Vice President of Business Services. “We never subcontract our work. Our fingerprints are all over our projects, which makes us the experts on our customer’s telecommunications systems. We are certified on all products within our portfolio. Questions can often be answered via email or phone call and support provided without the need to dispatch a technician for simple changes.

“When customers experience issues with their service, we can troubleshoot through a few simple questions and determine where the problem exists. No matter what the concern, we are available 24/7/365. You call, we answer.”

As a local, minority and female-owned business, White Stone is an excellent representation of the strength of New Mexico. We specialize in customized phone solutions for New Mexico businesses, ensuring that the phone on your desk is a tool to

4811 HARDWARE DR. NE, STE E6

maximize efficiencies rather than just another piece of technology in your life. White Stone offers on premise, hybrid, and cloud solutions as well as local dial tone service, SIP service and partners with other providers in the area to ensure our customers receive the best rates and service.

Our technicians are certified on all products offered. In fact, there have been occasions where manufacturers contact White Stone directly to complete the installation of a system sold by another vendor who was not trained on the equipment and could not complete the installation successfully.

White Stone is now proud to expand our services to include AI video analytics. We have partnered with a company that has optimized traditional video surveillance and made it smarter.

“Gone are the days of someone sitting at a screen watching for security breaches. Instead, customized alerts are sent to your phone,” Galloway says. “And when the need calls for a review of footage, AI allows specific parameter and keyword searches, yielding results in less than four seconds. The technology is truly astounding! We are excited to introduce this product to make New Mexico schools and businesses safer.”

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STORIES BEHIND INDIVIDUALS WHO MAKE ALBUQUERQUE GREAT

No Time For Reflection

Last year, Sam Bregman was getting ready to retire from his ABQ legal career of 30+ years to spend more time at his ranch in the East Mountains. Instead, he took up the call to become Bernalillo County’s District Attorney. He still spends plenty of time on the open range (with his trusty horse, Fuego), but he says fighting the city’s crime problem is firmly atop his list of priorities. (p. 180)

BY

PHOTO

KAREN KUEHN

Saddle Up

Prosecutor (and horseman) Sam Bregman is looking to corral crime in ABQ—and says it’s not impossible if everyone joins him in the group effort.

Shortly after Gov. Michelle Lujan Grisham called him with an offer to become Bernalillo County’s District Attorney, Sam Bregman had two thoughts. “I had been arguing in a courtroom for most of my adult life, and I was about to retire. So, I didn’t need this job,” says Bregman, arguably ABQ’s most visible litigator and attorney over the past 30 years. “But I wanted this job. I used to be a prosecutor as an assistant district attorney, and I learned how to get the results that make a difference. I decided, ‘Let me give it a shot.’”

Bregman’s shot got an extension this past June when, after fulfilling the Governor’s appointed term, he won the Democratic primary election for Bernalillo County District Attorney (he is running unopposed for the office in this month’s general election, and will serve a four-year term).

It’s also a continuation of Bregman’s embrace of Albuquerque. He came west as a teenager to play baseball for UNM, and quickly fell in love with New Mexico

and ranching—and never left. He graduated from UNM’s law school, married his wife of more than 30 years, Jackie, and raised three kids in ABQ (you may have heard of their son, Alex, a two-time World Series champion third baseman for the Houston Astros).

With Albuquerque seemingly always in the news (and atop the statistics) for higher than average crime rates, plenty of eyes have been on Bregman and his office as to the role they’re playing to alleviate those numbers.

Bregman, 61, hasn’t backed down from the task. His growing team of prosecutors convicted 18 people tied to 37 rape cases (that had previously gone cold), and he’s pushed to give more bite to laws against shoplifting. And his request of Gov. Lujan Grisham to bring back the state’s Organized Crime Commission, which was originally created decades ago to go after mobsters, was granted—with Bregman as the Commission’s chairman, ready to go after drug cartels (the group recently busted more than 30 stash houses).

To get a better sense of how Bregman plans to help corral the city’s crime prob-

lem, ATM asked former Albuquerque Interim Police Chief Allen Banks to conduct the interview as our guest editor.

Few people know the city better—from the streets and schools, to the corridors of law enforcement and city government— than Banks.

After growing up in the South Valley and graduating from Albuquerque Academy, he attended UNM for a few years before joining APD, and over the next two decades rose through the ranks of the city’s police department: Patrolman, Sergeant, Lieutenant, Commander, Deputy Chief, and finally APD Interim Chief of Police. Along the way, he also earned undergraduate and master’s degrees in Criminal Justice, and graduated from the FBI’s National Academy Class.

Banks left Albuquerque in 2014 to take the job as Chief of Police in Round Rock, Texas, near Austin, where he continues to head a police department that has helped the city routinely get named to numerous lists of ‘safest places to live in America.’

Banks’ interview of Bregman begins on the following page. —E.T. Bell

ALLEN BANKS: Sam, you and I came to know of each other back when you were still in private practice. You’ve also been on the ABQ City Council, and now you’re the District Attorney. What motivates you?

SAM BREGMAN: Well, for one thing, I’ve been very fortunate and blessed to be able to raise a family in this community, and I’m grateful to the city of Albuquerque because of that fact. Family is obviously the most important thing to all of us. And so, it’s been a great ride, and now I feel like I want to give back to my community. I was going to retire when this opportunity (to become Bernalillo County District Attorney) availed itself, and I said, ‘You know what? I know the criminal justice system as well as anybody in this community, so why don’t I teach young prosecutors how to do the job?’

AB: What kinds of things are you seeing that make you want to continue doing the job of District Attorney?

SB: First of all, I’m working with so many good people. And once I got in the job, I realized that we were actually making a difference on a lot of things. We’ve been able to hire 60 new attorneys in 20 months, so we’ve reduced caseloads by doing that. Overall, violent crime is down, property crimes are down, and pre-trial detention motions are up. I feel pretty darn good about the way things are going, so I decided to run for another four years.

AB: My family is still back in Albuquerque, my mom, my dad, my brother. So, when I hear that violent crimes and property crimes are going down, that’s huge, and I appreciate that. Obviously as a police chief, I look at the national averages and I stay on top of those numbers, because my goal is to keep Round Rock on the list as one of the safest cities in America.

SB: You know, we’re trying to get Albuquerque on that same (path).

AB: Talk to me a little bit about the relationship between the DA’s office and law enforcement, whether it’s

Bernalillo County (Sheriff’s Office) or Albuquerque Police Department. How do those relationships help reduce crime and help get those cases taken care of?

SB: It’s extremely important. That’s why on my second day as District Attorney, I brought everybody together for a news conference to show that we were unified in this effort. Every day I’m talking to the Bernalillo County Sheriff and the Chief of APD, every week I’m talking to the U.S. Attorney’s Office. When it comes to fighting crime, it’s an all-hands-on-deck approach.

too much violent crime with the juveniles in our community. It’s going in the wrong direction, while many things are starting to improve. We have to make sure that when juveniles first get in trouble and violate the law, that there’s consequences. There haven’t been any consequences in Albuquerque for juveniles until they finally do something they can’t take back, when they’ve hurt somebody with a firearm, or when somebody has died because of their terrible decision-making. Then they end up in prison for decades. That’s my biggest concern.

People have every right to be frustrated when someone commits a violent crime while they are out on release pending trial for another crime.

AB: I couldn’t agree with you more. I’m seeing juveniles in Texas stealing guns and stealing cars, and we’re also finding there’s very little consequences for them. Just this week, our Austin area research organization asked us, ‘What research do you want us to look at?’ The majority of our response was ‘Do research on juvenile crime.’ A lot of these kids, they just don’t care.

SB: They’re being raised by social media, by video games, where killing somebody is normalized. We’ve got to hold them accountable, but I also believe in reform. To put an exclamation point on the issue, the fact of the matter is that the New Mexico Children’s Code has not been updated since before the iPhone was invented. I’m going to use all my energy to convince the legislature that things need to change to the juvenile justice system.

AB: Another part of that system is to help the victims of these violent crimes. How does your department go about helping and giving guidance to these victims?

AB: I know you probably have a lot of issues that make you scratch your head or that frustrate you. What are the things you wish you could change the most, the ones that keep you up at night?

SB: The single thing that worries me the most is juveniles with guns. There is far

SB: We have a robust victim’s advocate unit, and we’ve increased our budget for that. We’ve even gotten a lot of grant money, so we now have close to 30 victim advocates in our office working every single day. It’s extremely important, because most people have no idea how the criminal justice system works. We make sure they understand what’s going on, give them comfort, and direction on where to find resources like mental health help or treatment. Being the victim of violent

crime is so horrific, and you don’t know until you’ve been involved in it.

AB: I think any community has a huge voice and should be involved in the system, whether it’s the criminal justice or law enforcement system. What’s your message to the citizens of Albuquerque on how they can do their part, either in reducing crime or being involved?

SB: The number one message is, report crime. Even though there may be a delayed response on lower-level crimes that are non-violent, we need all crime to be reported. We can’t prosecute a single crime if we don’t know about it. We talk to small business owners and retailers in the community all the time, that even if they don’t have video of the person shoplifting, or even a name or an ID, they need to report it. We might link that person up to other crimes, perhaps they’re a prolific shoplifter. It’s extremely important that everyone—witnesses, victims, even police—report all crime. Law enforcement

then gets the chance to investigate it, and then we can prosecute it. I know what my job was when I got this job, and it still is today and for the future, and that is to clean up this town, and the only way I can do that is by having the entire community participate in doing that.

AB: We talked earlier about relationships between your office and other agencies. How is that relationship with the judicial system? In Albuquerque, there always seemed to be some frustration by community members about sentencing, or release while awaiting trial.

SB: Despite what people may or may not want to believe, I don’t think it’s beneficial in any way to criticize judges. I don’t believe that moves the needle. It’s far more appropriate for our office to focus on what we can show a judge in the courtroom. For example, we might show why this accused person on a pretrial detention motion should not be let back on the

streets pending trial, due to the safety of the community. And we give specific facts on why the community would not be safe if this person were let out. Everybody in the system has to have credibility. Not just the judiciary, but also the DA’s office as the people who initiate the actual felony cases, then prosecute them, and ask for people to be sentenced to long terms in prison. We also have to ensure the defense bar and law enforcement have credibility.

AB: It seems to be part of the frustration everywhere when someone awaiting trial commits another crime. What is the direction of the data on this, as far as Albuquerque’s numbers?

SB: We have filed more pretrial detention motions than at any time before in the history of our office. We’ve increased our success rate by 10 percent, and it’s working. We have more attorneys who are better prepared in a courtroom to explain what the facts are, the history of the accused, and why they should not be let out

PHOTO BY DON JAMES/ATM

Bregman in a light moment during a meeting with his District Attorney’s office staff, including Communications Director Nancy Laflin (left).

ABQ THE INTERVIEW

pending trial. It’s extremely important because people are frustrated, as they have every right to be, when someone who’s arrested for a violent crime is out on release pending trial, and then commits another violent crime.

AB: Earlier you said your office hired 60 new attorneys, and that you’re using grant money to help advocate for victims. How do you get that positive messaging out to the community so that people understand the work that you and your team are putting in to make Albuquerque a safe city?

SB: We have a phenomenal Communications Director, Nancy (Laflin), who does a fantastic job. We have a social media presence. Sometimes it’s a little depressing if you get on our social media and

keep seeing all these mug shots of people convicted or held, but it’s important. And I’m going to give an example of why it was so important to hire 60 new attorneys: when I got into office, we had homicide prosecutors who had 50 cases apiece. These aren’t cases where you can just pick up a folder and go over to the court and prosecute. Now our prosecutors have an average of just over 20 cases each, which is still too many, but what a difference, right? And that’s why we’ve convicted more than 200 people of murder in the 20 months that I’ve been the DA, either by way of trial or by way of pleas. Certainly, that’s part of the backlog from COVID and other things, but that’s a sobering number. Hiring more prosecutors results in lower caseloads, which results in better efficiency and convictions. That means more people are going to be in prison who

We hired 60 new prosecutors, which means more convictions and more people going to prison who belong in prison.

belong in prison, and that makes a big difference.

AB: Absolutely, it makes a huge difference. I also believe a difference can come from the cooperation of the state legislature in changing laws, as you said earlier, when it comes to juvenile sentencing or repeat offenders. What else can New Mexico’s state legislature do to help in what you’re doing to make a difference in Albuquerque?

SB: It’s a great question, and something we deal with every session. I know there’s a lot of legislators who support making sure that we hold people accountable under the rule of law. Here’s a simple one: If you bring a gun to a drug transaction, you should have an enhanced penalty, right?

AB: Absolutely. Yes, sir.

SB: I hope this year we can finally get that passed. That’s a no-brainer. I really believe that’s an example of something that the legislature could do relatively easily and make a big difference on keeping people incarcerated for a longer period of time.

PHOTOS BY KAREN KUEHN

Bregman with his horse, Fuego, making the rounds at his East Mountain ranch. The Maryland native fell in love with horses and ranching shortly after he moved to ABQ as a teenager.

unit detectives. It’s hard because we can’t prosecute a case unless we have the evidence to convict them beyond a reasonable doubt. And if we don’t have a good faith basis that we have enough evidence, even if in our heart we think the person did it, we will not bring the case. We have to live up to our ethical standards, otherwise we’re doing a disservice, and we’re going to lose credibility.

Fentanyl drives crime, from shoplifting to gun battles. We need a coordinated effort to get people treatment so we can reduce the demand.

coordinated effort on helping people get treatment. I can’t simply prosecute my way out of fentanyl. We need resources so that people can get off this drug, so that we can reduce demand. Drugs, and specifically fentanyl, are driving a lot of the crime, from shoplifting to stolen cars to gun battles with people fighting over drugs.

AB: Obviously, you have to present good cases as prosecutors. But I know the struggle that law enforcement agencies are having in recruiting officers, and especially in having detectives who are in those positions to gather evidence and get good interviews. How does that affect your office when law enforcement doesn’t have enough resources to help you get good cases?

GUEST EDITOR

We also need their help on everything from updating the Children’s Code to giving more resources to fight this terrible scourge on our community called fentanyl, which is poisoning far too many young people who get hooked on it. It’s by far the worse drug in the 61 years I’ve been on the planet; there’s not even a comparison. The problem is we don’t have a real

SB: There are not enough law enforcement officers, and it’s a ripple effect all the way across. Law enforcement officers have the single hardest job in America, by the way, bar none. They have to de-escalate a situation one minute, and the next minute they have to lay their life on the line. And they get second-guessed all the way through afterwards. But of course, when there aren’t enough cops on the street they can’t do the community-based policing that we all would want. And if there aren’t enough cops on the street, there’s often not enough cops in those specialty areas like homicide detectives or violent crime detectives or special victim’s

Growing up in Albuquerque’s South Valley, Allen Banks decided to become a police officer in the 3rd grade after an APD visit to his classroom. “Officer Phil Chacon came to my class to talk about his job, and he brought his police car, with all the lights and whistles,” says Banks. “I knew right then I wanted to be a police officer.” Officer Chacon lost his life in the line of duty some time after that 1980 visit to Banks’ class. “He changed my life, and I thought, ‘Why couldn’t I also change kids’ lives like that?’ says Banks. “After I became a police officer, I made it my career mission to help kids and the youth.”

Bregman at his adjustable-height desk, which he converts to a standing position for those days when he says things get busier than usual at his Downtown ABQ office.

Tell Me More

From newspapers to radio, plus TV, Megan Kamerick has given ABQ audiences two decades of journalism excellence—not bad for a Midwest kid who grew up on public media.

Megan Kamerick is the news director at Albuquerque’s public radio station KUNM. Three years into the job, it is clear she is a natural. She leads an award-winning team of eight at the station to produce the daily newscast. It’s no easy task, but she has been preparing for it her whole life.

Kamerick says she grew up on public media in the small college town of Cedar Falls, Iowa, the daughter of a university president. “I was a backseat NPR kid,” she recalls. “I mean, we took family trips and they were listening to public radio. So, I was a nerd from way back.” She was a theater kid growing up in the Midwest in the 80s. Journalism would come later.

Kamerick went to college at the University of Iowa in Iowa City. “I was an English major and had no idea what I wanted to do, so I joined the Jesuit Volunteer Corps after graduation,” she says. This was in the late eighties and Kamerick was drawn to the notion of service, community and social justice. The group brought her to Milwaukee. “I loved Milwaukee,” she says. While working on social justice issues and building international communities

with the Jesuit Volunteer Corps, Kamerick recalls she didn’t really know what she wanted to do but had a vague idea about law school being interesting. She took a job as a paralegal at an environmental law firm in Milwaukee, but after working on social justice issues she felt like a sellout in an office full of suits and pantyhose. Plus, the pay wasn’t even very good. “If I was going to sell my soul, they should have at least paid me more,” she smiles. At

that same time, Kamerick remembers she was doing Milwaukee community theater, adding, “Lots of musicals.”

She got the idea to write a story and submit it to the local newspaper unsolicited. “I freelanced a story to the Milwaukee Journal about these two guys who decided to buy this old movie theater on the city’s south side and run old movies and they took it.” Someone at the law firm where she worked saw the piece and pointed her to several community newspapers where she started freelancing stories.

At some point, Kamerick realized that she needed to go back to school and was considering either law school or graduate school, so she took both the LSAT and the GRE. She considered an MFA and even got into Indiana University for theater but then she got a surprise. “Marquette offered me a full ride,” she explains.

I was a backseat NPR kid. I mean, we took family trips and they were listening to public radio. So, I was a nerd from way back.

The journalism school in Milwaukee won out.

After graduation, Kamerick married her husband Mike (they are still together) and started a career in journalism in earnest. A couple of internships preceded a move to San Antonio and a job as a beat reporter at the San Antonio Business Journal. Her beat became real estate. “They

gave me a budget because real estate people really love to go to lunch,” she clarifies. From there she did a stint in Louisiana as an associate editor at the weekly business newspaper in New Orleans. Freelance jobs added to a full schedule.

But it was an open reporter position in 2004 at the business weekly in Albuquerque, ABQ Business First, that brought her

to New Mexico. In total, she spent eight years reporting for the paper and serving as the editor of their special sections, but public media was calling.

Kamerick started as a phone volunteer at KUNM while working at ABQ Business First. She learned to do radio interviews and took to the mic, hosting Weekend Edition as a volunteer, as well

as the show Woman’s Focus. “I guess to me, it kind of came easily because I’m an extrovert. I want to hear who people are and talk about what makes them tick,” she says.

In 2012, she was offered a grant-funded TV show on NMPBS called Public Square. The time required clashed with her job at the business weekly so she quit. “I decided to take the leap and take this halftime, grant-funded job,” she laughs. “I had a husband with a full-time job and benefits. I always make that caveat.” Other shows followed, producing, hosting and sometimes both.

In 2015, she was hired as the Morning Editon host at KUNM, then All Things Considered in 2018, and finally as news director in 2021. She hadn’t managed a team before but had long been an advocate for women in the media taking leadership roles (see her TED talk on the topic). “I had my share of bad bosses, some of whom were women, and I was like, ‘Well, this is your opportunity to do it differently. So what are you gonna do?’”

It’s worth noting that every conversation with Kamerick about what she did during some period of her life includes multiple additional projects. There always seems to be a story she wrote or a podcast she produced that she forgot to initially mention, an extra thing thrown in

like, “...and then I was doing the cannabis podcast.” Suffice it to say she has always been busy. She explains in one of several follow-up emails, “I juggle so many plates, I kind of forget what I do all the time.”

She credits New Mexico for her opportunities asking, “Who would have let me go to a TV show in a big market?” A bit of bravery mixed with curiosity are the characteristics of good journalists. She finds she doesn’t know how else you grow

if you don’t do things you don’t know how to do.

“I definitely miss doing my own projects,” she writes in an email that ironically includes links to other projects she is doing, “but now I get to see what my team produces so that is also very rewarding.” As to asking a good interview question for radio, TV or print, Kamerick always has a good one ready, “Tell me more.” –Clarke Condé

I juggle so many plates, I kind of forget what I do all the time.

BEHINDTHESCENES

TA Touch of Tech

Since relocating his California firm to Corrales, Jim Spadaccini’s design/tech products have thrived in applications that are both serious (museums) and fun (wine).

wenty-five years ago next month, a little design firm that planned to work with a handful of museums was founded in California with the idea that they could find new ways to create exhibits the public would find engaging, telling stories about art, science and history using newly evolving technology. Little did they know at the time that the path to telling those stories would be one that would wind through the little village of Corrales in southern Sandoval County and into some of the finest museums in the world.

That firm was Ideum, the brainchild of founder Jim Spadaccini. In 2006, he came to New Mexico to work on a project for the Chaco Culture National Historical Park and decided to stay, finding a new home for his company in Corrales. It was soon after setting up shop in New Mexico that he made his first touch table, a primitive version of the machine with three cameras and infrared lights. “It was a Yahoo map and flicker mashup that would show you pictures around the community, but it worked and it was cool,” says Spadaccini. The technology evolved as his team built slowly. “I want to say it took us a couple of years, three or four years, to sell 30 units,” Spadaccini recalls. “Now, we sell 30 units in a month.”

The museum experience itself was also changing and the touch tables that Ideum was making were fitting into that change. “Most of the technology experiences in the museum world at that time were kiosks or audio tours, isolating things,” Spadaccini explains. “People go to museums together. They want to have a social experience. Technology has to support that.”

It is that technology that has been at the center of Ideum’s work, rooted in design and focused on creating products that enhance the visitor experience. At the Corrales facility, a row of 3D printers—each identified by a sticker with the name of a Pokemon character—produces custom parts for the company’s products. Those products, interactive displays, kiosks and

tables, are built by hand in Corrales and at the company’s fabrication facility in Downtown ABQ—and installed in public spaces around the world. Spadaccini believes it all comes back to design, “I think what defines us is the idea that almost everything we do is in the public realm, in public spaces, but also our design. We are a very design-centric organization.”

These days, the team is getting more projects locally. While they have appreciated working with museums in Europe, Asia and across the country, Spadaccini finds it’s a welcome change to stay close to home. “This switch to more local projects has been really, really great because we love being able to connect with our own community here and to be able to do the kind of work we’ve been doing nationally, but do it here in the state.” Among the projects in process in the state are ones in Albuquerque with the National Hispanic Cultural Center and the New Mexico Museum of Natural History, as well as the New Mexico History Museum in Santa Fe. “We’ll continue to work nationally,” says Spadaccini. “But I think we’re looking

BEHINDTHESCENES

forward to having a pretty good segment of our business local for a change.”

Stepping outside of the museum experience and into the world of wine is the Tasting Table, a touch table that Ideum developed to support software they call The Wine Experience. The table is designed to seat four and provides an interactive experience that complements a traditional tasting with in-depth information about the wine and the winery. Spadaccini explains that they had the technology figured out, but they were still a bit unsure of the premise. “We were terrified in some ways about the wine experience because four people sitting around a table with glasses of wine is a great experience, right? What do you add to it?” Spadaccini took that question on as a design challenge. “Then we thought, well, it’s a great experience, but sometimes people feel intimidated, or sometimes people feel like they don’t have the agency, that somebody’s telling them what they should taste rather than them expressing what they’re tasting. So that became the design parameters.”

The project had been percolating for decades. “My last project at the Exploratorium in San Francisco was the science of wine,” recalls Spadaccini who was the Director of Interactive Media at the museum before launching Ideum. “Ann Noble, who invented the tasting wheel, was there at that event.” Now fully developed, Tasting Tables are cropping up around the country, including here in Old Town. The New Mexico Wine Growers Association’s new tasting room, Viva Vino Wine Studio, opened last month on Romero Street and features a model that visitors can try for themselves. Spadaccini hopes the project will be well received.

What’s next for Ideum outside of New Mexico? “We’re doing an exhibit on World War II for the USS Missouri. That’s on board in Pearl Harbor. That’s going to be open for the 80th anniversary of the Japanese surrender, which happened on deck of the USS Missouri.” It’s a big project with international importance.

Ideum currently has 42 employees and plans to keep innovating in Corrales. “We love New Mexico,” says Spadaccini, later adding that he makes space for the lowtech side of life that Corrales affords. “I grow grapes, too.” –Clarke Condé.

PHOTOS

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

Form With Function

Starting with chainsaws and angle disc grinders—and finishing with delicate hand tools—ABQ sculptor Mark Levin uses a half-century of experience to hone wood from raw blocks to stunning pieces of furniture that often double as art. (p. 194)

PHOTO BY DON JAMES/ATM

CREATIVES

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

OUT OF THE WOODS

FOR THIS ARTIST, FORM FOLLOWS SPREADSHEET

Mark Levin has his feet firmly planted in two worlds.

As a sculptor and woodworker, he allows his creativity the slack needed to be fully engaged. At the same time, his panache for business helps ground the Albuquerque-based artist in making the best decisions.

“I’ve been working at this for a good 50 years,” Levin explains. “I had about 16 years in the business world working at three different companies.” One could say there is a science to Levin’s genius. Before beginning a project, Levin will run a complete spreadsheet.

It will contain every piece of wood, glue and how many hours were put into the artwork.

This is so he can make a well-educated price—boiling it down to his net and profit.

He grew up in the country just outside of Chicago, where there were always chores.

His father had a wood shop, a haven for him to experiment with the artistic touch.

“There was never any intent to be an artist,” he says. “My work put me into the

art world. It hasn’t always been a comfortable fit. I find the business world more comfortable. First and foremost, I see myself as a businessman and then an artist. That doesn’t always work out well.”

Levin’s sculpture and furniture are rooted in the fruit trees, flower and vegetable gardens of his youth.

Before he would head into his father’s workshop, he would spend hours pruning, raking and picking fruit, in addition to helping his mother plant within her gardens. He says it was only natural that

his work evolved from those small wonders.

Learning woodworking in junior high school industrial arts, Levin had his first commission (a blanket chest) while a high school senior.

“When I left for art school, I swore I’d never eat another piece of fruit, let alone walk through the grocery store produce section,” he says. “But as I created work at art school, I gained a new respect for all the chores my parents gave me over the years and eventually got over the fact that my three sisters never had to so much as pick up a rake or pick one lousy apple.”

At art school, Levin continued his love for making things.

Yet his work drove him down the bumpy path to the art world.

”When I saw Wendell Castle’s Douglas Baker dining table, which flowed downward from the ceiling wall, it was a ‘come

PHOTOS BY DON JAMES/ATM

to Jesus moment’ for this Jewish kid from Chicago,” he explains. “I ended up studying under Bobby Falwell, a graduate student of Wendell’s, and began my conversion to artist.”

Immediately upon graduating college, Mark opened his first shop in Evanston, Illinois.

Levin began to plant roots in Albuquerque when he moved here in 2012. Each day, Levin will wake up at 6 a.m. and walk about six miles.

Every couple weeks, he will try to get to La Luz Trail for a more intense hike. Though, when he has time, he’ll go to the eastern side of the Sandia Mountains.

After the exercise, he’ll head to the studio where he will work until 5 or 6 p.m. Oftentimes, he will stop early to do paperwork. He was knee-deep putting applications together for art shows.

“I also keep up my website,” he explains. “I find that I need to bounce from project to project.”

Studio time is a constant, though he

carries the perspective of a businessman.

“It often puts me at odds with the art world,” he says. “The business world is very black and white. There is no politics. You are either making money or you’re not. In the art world, there are gray areas and plenty of politics.”

This is why he will focus on completing his work and ship it to his buyers.

Over the course of a year, Levin will create and finesse about 30 pieces. He works with mostly domestic wood like cherry, walnut and white oak. Since 2020, the cost of materials has tripled.

Today, Levin’s work is much more targeted, because he is in his early 70s.

“I do realize that the next piece could be my last,” he says. “I pick projects and that has an influence on my commissions.”

Like many other artists, he’s had to pivot on the business side and continue down the avenues with a revenue stream.

“Artists like myself are finding the economics of art so much more difficult,” he says. “The new generation doesn’t have

any interest in art or collecting. We’ve had 9/11, a recession and a pandemic that changed the world. There are fewer and fewer opportunities.” His process is done with intent.

“I dictate the form and I know what it’s going to be,” he says. “I do construction drawings and many times, I need to do a model. When I first design a piece, I envision it in matte black. If I feel the form has a lot of power, the beauty of the wood will do its part.”

Most of his work is built using the stack lamination process, where smaller pieces of wood are glued together to form much larger blocks or “blanks.”

“Once the blank is completed, I rough out the work with chainsaws and automobile disc grinders,” he explains. “As the final form emerges, I taper to more delicate power tools and finally hand tools to define the details and sumptuous curves.”

—Adrian Gomez

STORYTELLERS

HE AIN’T ‘FRAID OF NO GHOSTS

Cody Polston is a local author who has written several books about haunted places in New Mexico. Most recently, he published “Ghost Stories of Central New Mexico.” The newest book details stories from haunted hotels to the ghost “Scarlett” in Old Town. ATM spoke with Polston about the spooky stories he investigates and publishes.

ATM: Your most recent book lists a lot of haunted places. How many of them have you visited?

POLSTON: I’ve been to everything that I write about. I don’t like writing about places I haven’t been because I haven’t been there, and it’s really hard to grasp the feel or the environment of it… So I do go to all of them.

ATM: What is your favorite New Mexico ghost story?

POLSTON: I like the ones where there’s history preserved because that’s one of the things that ghost stories do, they preserve the history. It would be TJ Wright in the St James Hotel. The ghost they keep locked in Room 18. To get into that, you have to go into the oldest history of the hotel, why that was happening, and all that. So, it’s probably my most favorite. And I got to go in the room. They keep it padlocked, so I actually got to go (inside). We were some of the first people let in.

ATM: Most spooky?

POLSTON: The New Mexico State Penitentiary would be the scariest because all the stuff happened, the riots. So, we’ve been there many times. It’s just weird

GHOST STORIES OF CENTRAL NEW MEXICO

By Cody Polston

128 Pages $21.99

enough going and knowing history, but it’s just there’s noises, and you’re like, is that something explainable, or is that something else? And you’re always on edge when you’re in there. Making matters worse, we got the hell scared out of us this one time. We’re in the bottom where the electric chair was, and it’s just this hallway. It goes all the way across the facility. Well, they forgot to tell us that there was a big white owl that was nesting down there that had little babies. You know, they’re kind of like protective, right? So you’re in there with your flashlight. And all a sudden, here comes this owl.

ATM: Where in New Mexico have you found is the most haunted?

POLSTON: The most stories are in Albuquerque. So there’s tons. I’ve written three books now that have Albuquerque ghost stories. And most towns have one or two, but Albuquerque has dozens of stories, because you got Old Town, and then we have Newtown, like our downtown. There are a lot of ghost stories just in that area. So there’s quite a few.

ATM: What work goes into investigating the stories that go into your books?

POLSTON: I started doing radio a long time ago with 94 Rock back in 2001 and so every Halloween, I would come on and we would do little ghost hunts. People just started to get to know who I was. So, whenever I’m doing book signings, or I’m somewhere, and people know who I am, they want to come and tell me their ghost stories. I found out a lot of them that way. A lot of them people email. They want to share their experiences. That’s how I get a lot of them for the books. Other ones are when I was in the ghost hunting group, and we would go ghost hunting. We’d go to a place, talk to people and learn their stories.

ATM: What goes into fact-checking the stories?

POLSTON: You have to take all of them with a grain of salt because it’s something, even if it’s old. But the ones I choose for my books, typically, there’s some kind of a back story that jives with history. Maybe they’re experiencing that thing that hap-

pened back then, and that’s what’s causing the haunting. I prefer the ones with history, but there’s a lot of them that are just creepy. You can’t really know if they are but you do this long enough ghost hunting, you can kind of tell if it sounds too good to be true, it probably is.

ATM: What would you suggest someone who runs into paranormal activity do?

POLSTON: First of all, defining what it is, because there’s the movies which are more entertainment-oriented, so it might not be paranormal. Look for rational explanations first. Most are explainable. It

ABQMOM

What launched back in 2016 as Albuquerque Mom’s Blog has grown into Abqmom, an organization that aims to be a resource for moms (dads are welcome, too) around town, sharing personal stories and well-researched guides from over 40 local contributors. “It’s a little more than a blog,” says co-owner Vanessa Bush. She is quick to point to Abqmom’s meetup groups and podcast, NMMomcast. What makes them special? “Mommy blogs are a dime a dozen,” says Bush. “There’s a million of them out there, but this one is collective so you get a number of different voices

WHAT: Blog, abqmom.com

WHO: Co-owners Vanessa Bush and Lauren Hall, as well as dozens of other local moms who like to share tips and tricks about navigating Albuquerque with kids.

NOTABLE: Abqmom’s Guide to Kids Eat Free in Albuquerque is hard to beat on a budget.

might be weird at first, but if you put on the Sherlock Holmes hat, get the little pipe and investigate, you can find explanations. If it’s a house that’s haunted, there’s going to be a history of it being haunted. You could probably get hold of the former owners, and did they have anything happen? If not, then, OK, well, maybe it’s just me, and just keep a journal and log what’s happening. There’s different people you can call. We have some good skeptics in Albuquerque if you want more of a science-based kind of thing, or you can call a ghost-hunting group. It’s completely up to you what you want to do.

–Elizabeth Secor

The [stories] I choose for my books, typically, there’s some kind of a back story that jives with history.

and perspectives.” The writers are also the target audiences of Abqmom and have the freedom to write about the topics that are important to them. It’s all part of their philosophy which is rooted in authenticity. Bush says that if it is something the contributor cares about, “There’s going to be people out there who need to read those things as well.” Those topics range from the hyperlocal and practiced voice of experience, like tips for navigating Ballon Fiesta with small children, to the supportive and more universal, like how to talk to your nine-year-old boy about puberty. Bush says that keeping it real is the goal. “We want to provide diversity of thought in a unifying way, and so it’s always going to be respectful, it’s always going to be kind, but we also want it to be really authentic.” –Clarke

Condé

ABQ’S THRIVING LOCAL MUSIC SCENE

THESE BIRDS CAN SING TIEMPO

DISCOVERED (AGAIN)

Growing up in California’s San Fernando Valley, Liza (pronounced Leeza) Jimenez first discovered she could sing when she was about eight. Hearing “You Light Up My Life” on the radio, she started singing along. “I thought, ‘I sound like the lady singing the song,’” she says. “It was like my little secret.” She may have inherited that talent from her dad, a native of Jalisco, Mexico, who sang rancheros and boleros professionally, and she remembers falling asleep to the sound of her parents and their friends singing the Mexican music that is still her favorite.

Jimenez loved to sing, but despite her high energy and outgoing personality, she shied away from performing. Moving to the Bay Area in her mid-20s, her desire to sing ultimately outweighed her shyness, and when she was 29 or so, she got together with a guitarist, playing gigs as a duo, and her secret was out. Jimenez was invited to audition for a local salsa group. “I bombed the audition. I was terrible,” she says. Nonetheless, her voice and personality outweighed her poor audition, and she worked with the group for a time, and with several others. For eight years she, performed, recorded, and cowrote tunes with the salsa/funk band Orquesta D’Soul, one of the Bay Area’s hottest bands.

Personal losses brought Jimenez’s professional singing career to a halt for about 12 years. The deaths of two close cousins drained the joy out of singing for her. What’s more, she and her husband, the

superlative drummer David Flores, wanted children, but her pregnancies ended in miscarriage, and that dream had to be abandoned. In a crisis of identity and grief, Jimenez put her energy into her day job as an international recruiter for the law school at the University of California, Berkeley. In 2021, with the pandemic drying up Flores’s work and Jimenez able to work remotely, the two moved to Albuquerque to be near family. Jimenez’s vocal abilities were once again a secret, and she shed her identity as a singer.

Flores found work here with internationally renowned saxophone maestro Doug Lawrence, and one day, Lawrence

approached Jimenez and said, “You’re a singer, ain’t you?” Jimenez admitted it and asked him how he knew. “Because you got that weird voice. You want to sing in my band one day?” he said. “You haven’t even heard me? What if I sound like a squeaky balloon?” she answered. “Dave wouldn’t marry no squeaky balloon,” he said.

Lawrence gave her the song “The End of a Love Affair” and told her to learn it and that he’d call her one day and ask her to perform the song. “So be ready,” he said. Nine months later, he called and invited her to sing it with his band at Summerfest. She nailed it, and Lawrence took Jimenez under his wing and began schooling her

Liza Jimenez

PHOTO BY CLOAK PHOTO

in jazz—a completely new style for her. Since then, she’s been performing and recording with Lawrence; premier percussionist Ricky Carrido has invited her to perform with his group, Luna Llena; and she’s also recorded with the Six Street AllStars in the Bay Area.

Her identity as a singer was fully confirmed for her when vocalist Hillary Smith caught sight of her in a greeting line. “You! You’re the singer! Get over here. I saw you on YouTube. I saw you doing ‘Blackbird,’” she said, enveloping Jimenez in a hug. Jimenez notes that “that support and that moment of identity . . . was kind of important. I’m a singer.”

You can catch a few of Jimenez’s performances on her YouTube channel (@ LizaJimenezABQ) and reach her at lizajimenezABQ@gmail.com.

SINGING EVERYTHING

With a mom who was choir director at the family’s church and with several of her 10 siblings—she’s the youngest of 11— with exceptional singing voices, Abby Maxwell grew up in a musical household. “You were born to sing, because that’s what we do,” her mom told her. So it’s little wonder that the Newport, Rhode Island native, gifted with an impressive vocal instrument of her own, has pursued a musical path in life. She’s entertained audiences in clubs, theaters, and churches from San Diego to Chicago, and for the last 20 years or so, in Albuquerque, where she has been a welcome presence on the musical scene.

Maxwell got started singing in church and in the basement with her cousins, imitating the Supremes. In high school, where she was also an athlete—“I was a tomboy. I played all kinds of sports,” she says—Maxwell performed in theatrical productions and went on to Boston University to study musical theater. That was an expensive proposition, which motivated a move to San Diego, California, where residents could attend state schools at a greatly reduced cost.

“In San Diego, I was part of church [where] we started this group called Sisters of Soul, which was really fun,” says Maxwell. “That was back when you had a band in a box. We had live bands sometimes. But we toured around the city, different states, and even a couple coun-

tries, singing contemporary songs, and we switched the lyrics to make it more of a spiritual [thing].”

When the leader of Maxwell’s church moved to Chicago, the Sisters of Soul went with him to start the arts ministry at the new church, with Tina Jenkins Crawley replacing one of the four members who couldn’t make the move. Maxwell established herself in Chicago, married, and was raising two children when she and her husband decided to look for a more simpático place to raise the family. Albuquerque beckoned, and they moved here in 2004.

After getting settled, Maxwell found her way into the music scene and before long started her own band, Abby Q and the Dukes, which held a contract at Buffalo Thunder for a time before breaking up. Guitarist Rick Dorin, who led Los Radiators, an acoustic band playing mostly folk and blues, was looking for a vocalist and asked Maxwell if she’d like to join the band. “Yes, because I don’t want to beat the pavement,” she told him. “If you do the marketing and do all the stuff, I’ll be happy to sing.”

Now, 16 years later, she’s still working with Dorin in Los Radiators. Within a year or so of Maxwell joining the band, they started another group, SWAG, named by

Maxwell’s daughter, an electric band that allows them to work a wider repertoire, adding jazz and more rock and pop, in a wider range of venues. You’re more likely to hear Maxwell’s signature “mouth trumpet” solos in SWAG. It’s a technique she picked up from Dorin’s brother, and she jokes that maybe she should be getting higher pay since she’s doubling on vocals and trumpet.

When she’s not singing or working at her day job at UNM Hospital, Maxwell finds a creative outlet working with the Hardworktellingstories project at The Acting Workshop in Chicago. She’s writing a play, “You’re Gonna Hear Me. You’re Gonna See Me,” drawn from a family story about a niece who was nearly denied her win as Miss Kentucky in the ’80s because she was Black.

You can keep up with Maxwell at her website, abbyqmusic.org, which she is building out bit by bit, and you can reach her at atmaxwell4@gmail.com.

Abby Maxwell

A TASTE OF WHAT’S HAPPENING IN ABQ’S WORLD OF WINE, SPIRITS, AND CULINARY DELIGHTS

Bounty From The Bosque

Corn Maiden, the signature restaurant at Hyatt Regency Tamaya Resort, has re-opened with a less formal approach and all-new menu, which includes plenty of dishes made with fresh vegetables grown in the sprawling garden on the resort’s fertile grounds located near the banks of the Rio Grande on the Santa Ana Pueblo. (p. 202)

CORN MAIDEN

FINE

DINING

BLOOMS WITH A NEW GARDEN-TO-TABLE MENU

When Corn Maiden closed shortly before the COVID-19 pandemic, it left a void in New Mexico’s fine dining scene.

Located at Hyatt Regency Tamaya Resort and Spa on the Santa Ana Pueblo, the restaurant was a staple in the area and also a destination for out-of-state visitors.

“I’ve been with the company for 13 years. I’ve been here for three and a half,” says chef Nate Larsen. “There’s a couple of restaurants within Hyatt that are kind of famous. Corn Maiden was on that list of restaurants that when people talked about whoever the chef’s cuisine was, it was spoken about with a little bit of reverence.

“And when I came here from Andaz Scottsdale, which is the Hyatt, Corn Maiden had been closed. One of the things that I wanted to do in my time here

was to get that restaurant reopened. Within hotels, if you don’t have a fine dining restaurant, there’s not really that outlet to really explore.”

Larsen has teamed with food and beverage director Patrick Mohn to revitalize the restaurant since it had something of a soft reopening this past June. The Corn Maiden brand remains the same—because the name itself carries great significance to Native American people—but Mohn and Larsen saw an opportunity to revamp the menu from what was previously offered.

“A lot of it had to do with trying to garden and source as much as we could here,” Mohn says. “Hyatt has a philosophy of thoughtfully sourced, carefully served, and we think the best way to be thoughtfully sourcing stuff is to create it, grow it yourself.”

The garden located on the Hyatt property is at the heart of that philosophy. According to Mohn, the plot is approximately 35 by 50 feet and features as many as 12 different crops at any given time. Think black eyed peas, tomatoes, green beans, lemon cucumbers, squash, melon, carrots, radish, wildflowers, okra, jalapeños and sweet peppers, to name a few things. Both Mohn and Larsen have an environmental bent, so the soil for the garden is enriched and maintained through composting of coffee grounds, melon peels and worms.

“It’s very condensed, but it’s highly efficient,” Mohn says of the space.

On any given evening, diners can expect to enjoy fresh produce straight from that garden to their plates.

“One of the things at Corn Maiden that

PHOTOS BY DON JAMES/ATM

we’re doing to keep that concept going through the season is that every dish has to have some component that is either grown on the property or forged on the property,” Larsen says.

While much of the menu will be new for those who have frequented the restaurant in the past, there will be familiar elements as well.

“It’s new chefs, new ideas,” Mohn says. “There are some ingredients—the New Mexican ingredients, the Pueblo ingredients, the bison—things like that that are consistent from before. The appearance is upscale, but it’s almost like home-cooked

MIND

Corn Maiden isn’t just about the garden. There are also eight beehives on the property, which provide the primary ingredient for the Honey Pie dessert.

SEASONS EATINGS

Plans are in place for the restaurant to unveil specialty menus for the holidays, including Thanksgiving, Christmas and New Year’s themes.

HOMEGROWN DECOR

Just like the food on the plate, the Corn Maiden centerpiece on each table was grown on site, as it features flowers and rosemary from the garden.

SPREADING THE LOVE

Diners elsewhere might not realize it, but a tomato jam—among other gardenfresh products—made at Corn Maiden is making its way into restaurants around the state.

HIVE

food made upscale. The identity is just different because it’s different people with different ideas and different chef experiences.”

The overall menu has been a work in process since the reopening. Crops will be rotated as the seasons change, which will allow the offerings to evolve without undergoing a wholesale change. There’s also a certain trial-and-error factor involved when seeing what dishes resonate with guests in the long term.

That freedom to create and experiment is a large part of the appeal, and regardless of what it looks like, people are grateful

that Corn Maiden is open again, even if that initially flew under the radar.

“What it’s kind of become is this almost kind of test kitchen between the garden of what we can get out of here and what we can do in there,” Larsen says. “And it’s been a fun project between Patrick and I to find the identity of this restaurant and kind of make it our own.

“I have a ton of respect for this land and for the Pueblo and for the hotel. And reopening Corn Maiden to the grandeur that it used to be is a little daunting, but it is a really fun and exciting project.”

—Tristen Critchfield

Corn Maiden (Hyatt Tamaya) 1300 Tuyuna Trail (505) 867-1234

BY

FEATURED DISHES

CORN MAIDEN SALAD $15

Smoked Beets (Smoked with pine and herbs from herb garden)

House-made goat cheese (w/local goat milk)

Mixed greens (grown on the property)

Prickly Pear Vinaigrette (vinegar is made from prickly pear grown on the property)

Native Seed Crumble

HERB CRUSTED NM BUFFALO TENDERLOIN $65

Hand Cut Buffalo Tenderloin (local from Beck and Bulow in Santa Fe)

Beef Tallow Fingerling Potatoes (tallow is rendered and made from meat trimmings)

Tri-Colored Cauliflower

Santa Ana Steak Sauce (made in-house from vegetable and meat trimmings)

CARAMELIZED HONEY CUSTARD PIE $12

Graham Streusel

Cornbread Ice Cream (made in-house) (made using their own honey harvested from beehives on the property)

PHOTO

DON JAMES/ATM

Eats, Etc.

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

To say La Mexicana Tortilla Company is an institution might be an understatement.

In fact, it’s still located in the same Barelas neighborhood location where Emilia and Jose Hernandez lived when they came to the United States many years ago. The only difference is, now it’s a restaurant instead of a home.

“My grandparents immigrated here from Mexico, and the railroad was being built,” says co-owner Marco Nunez. “So they basically started feeding the railroad workers. They were mainly a tortilla factory… My grandma would make tamales, and they would sell tortillas out of the living room, and he would deliver tamales on his bike.”

That was back in 1932. The tortilla factory concept remains in place—only on a much larger scale. Corn and flour tortillas are made fresh daily for the restaurant,

and they’re also produced in mass quantities to be distributed throughout the state. Nunez estimates that La Mexicana is present in as many as 50 to 60 restaurants in the Land of Enchantment.

“You’ve definitely eaten our tortillas before if you’ve eaten New Mexican food anywhere in the state,” he says.

As for the rest of the menu, options have certainly increased over the years, but the consistency in preparation is tried-and-true. Whether it’s tacos, tamales, enchiladas, or beans and rice—everything is done the way Emilia Hernandez used to do it. That even includes the frozen crinkle-cut fries she preferred to serve with her burgers.

Nunez credits his parents, Margy and Tony Hernandez, for keeping the tradition alive for the past half-decade.

“We still do it the way my grandma did, and my mom cooks everything in the

morning,” Nunez says. “We don’t have leftover food, ever.”

While the likes of Steven Michael Quezada and Bryan Cranston have dined at the restaurant—see the Breaking Bad Burger and the Heisenburger on the menu—La Mexicana has succeeded primarily by staying true to its roots.

“We’ve got grandkids and great-grandkids coming in here. And if their [grandparents] are still alive, they bring them in to eat because this is where they grew up eating,” Nunez says. “It’s real cool.”

—Tristen Critchfield

LA MEXICANA TORTILLA COMPANY

304 Coal Ave SW (505) 242-2558

lamexicananm.com

PHOTO BY DON JAMES/ATM

Green chile tortilla burgers are a favorite at La Mexicana Tortilla Company.

Eats, Etc.

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

goodness with none of

People with a gluten-intolerance or celiac disease are often left on the outside looking in when it comes to enjoying baked goods.

By launching a gluten-free bakery, Heidi Moir is striving to improve that experience for those with certain dietary restrictions.

“I’ve always loved baking, but the gluten-free options that are out there aren’t so palatable,” says Moir, who became gluten-intolerant more than a decade ago. “So I wanted to create a place where people could come and enjoy gluten-free pastries but also have a safe place …. where people could come and enjoy without worrying about getting sick.”

Moir got her start delivering pastries to local coffee shops in 2018. Since opening her bakery, the repertoire has expanded considerably, and she has designs on eventually offering breakfast and lunch.

For now, patrons can enjoy everything from bread to brownies to green chile cheddar biscuits to an assortment of pies and cakes. The beauty in it all is that while adjusting recipes to make them gluten-free (or in some cases, vegan) nothing is lost in the taste translation.

“I just tweak recipes to make them suitable for what we carry in our shop, because not all gluten-free recipes are the same, per se,” Moir says. “And having the texture and the taste is very important to me. I want people to be able to eat like we used to.”

So if you’ve been craving a cinnamon roll, oatmeal cream pie or chocolate pecan pie bar but haven’t been able to enjoy anything in that realm for years, or ever, Moir has you covered. Her team is baking most every day, and she still delivers to coffee shops three times per week. As an added bonus, customer input is always welcome.

At this bakery, listening is essential in more ways than one.

“I think people feel invited to come in, and they feel welcome,” Moir says. And also that they can ask questions on what ingredients are, or let us know what their allergies are… I think that that’s important for me to make sure they’re comfortable, because the girls either know the answers or are willing to find out.” —Tristen

Critchfield

THE BAKEHOUSE OFF THE WHEATEN PATH

515 Wyoming Blvd NE (505) 312-8252

Instagram: thebakehouseoffthewheatenpath

Traditional

the gluten at The Bakehouse Off The Wheaten Path.

PHOTO BY DON JAMES/ATM

TesoroBlanco

SHE WILL BE LOVED

The bar at Zinc, with its dark wood charm and soft light filtering through the windows that face Central (if you are in early enough) hasn’t changed much since it opened, but their cocktail program does every season. This Autumn, Zinc offers up a tequila treat in a cocktail named She Will Be Loved after the Maroon 5 hit from two decades ago. Bartender Adam Lyon Ybarra who crafted the cocktail program with fellow bartender Bailie Schmidt says it is one of their sweeter cocktails, but nobody wants a cup full of sugar. Indeed, it is balanced and creamy, not too sweet, with a richness gleaned from the cinnamon and housemade hibiscus syrup. House orgeat guides the flavor and works well with the smooth El Tesoro Blanco. Poured over ice and finished with a touch of drama from the red of the hibiscus syrup streaking down the interior of the glass, it is a cocktail worthy of Autumn that eventually mellows into a light pink and evokes the earthiness of fall while calling out for another round. –CLARKE CONDÉ

SHE WILL BE LOVED, $14

Zinc Wine Bar & Bistro

3009 Central Ave NE

(505) 254-9462

zincabq.com

HouseOrgeat

HibiscusSyrup

A RECIPE FOR SUCCESS

WITH LINDA PARKER

Co-Founder

Parker Center for Family Business theparkercenter.org

Maintaining a successful family-owned business is no easy task.

This is especially true when it comes to making difficult decisions involving relatives and loved ones. Thanks to her own firsthand experience, Linda Parker is all too aware of these challenges.

“Family-owned businesses, oftentimes, the management team and the employees don’t know what they don’t know. And they just figure, ‘Oh, we can just run this like we run our family,’ and you can’t really do that,” Parker says. “You have to take the emotionality out of it and have respectful, honest conversations with your family members, including transparency of what will happen with the company.”

Over the course of her professional career, Parker has teamed with both her daughter-in-law and younger son to operate different businesses. She describes the relationship with her daughter-in-law as “complementary,” but working with her son was a different matter entirely—at least at first.

“When we started doing small property developments, he had a very difficult time accepting me as his business partner rather than his 70-something-year-old mother,” Parker says. “Eventually, we were able

to become a very symbiotic team.”

That’s where the Parker Center for Family Business (PCFB) can lend a helping hand. Founded by Parker and her late husband Jim, the organization offers educational programs to family business owners and their advisers, often at no cost. The goal is to help these companies navigate troubled family waters and emerge even stronger than before, ideally to a level where they can grow their profits and lay the foundation for the next generation. For Parker and her son, attending lectures, seminars and symposiums offered by PCFB allowed them to get on the same page. It’s not always that way for those who don’t have access to such options.

“I was at an event not too long ago, and one of the individuals there, I got (to hear) a little vignette of his experience as a family in business, and he said, ‘It’s really tough to have to fire your mother, who works for the company,’” Parker recalls. “And I went, ‘Oh, yeah. That’d be pretty hard.’”

Once upon a time, Parker was the director of development for the New Mexico Museum of Natural History. During that tenure, she picked up valuable fundraising skills that she uses to this day, and that plays a big role in securing donations to cover the programs PCFB provides. PCFB also partners with the Universi-

ty of New Mexico’s Anderson School of Management, which allows students and professors to come to events. The organization has also taught classes, procured guest speakers and even offered a full semester course at UNM.

All of the above is in the name of helping New Mexican businesses survive and thrive.

“You’ve given (people) the tools to preserve that business that will continue to serve as an economic development foundation for New Mexico because we really struggle with economic development,” Parker says.

Because Parker has her hands full, she doesn’t always have a lot of time to spend in the kitchen, though she admittedly isn’t someone with culinary inclinations. Fortunately, her mom was a little different in that regard, and Parker was able to find a go-to recipe—a green chile corn souffle—from her collection. It wasn’t something her mother made, but Parker took the leap and made it a staple of her own.

“I’m not someone who likes to cook, but I just made it (recently) for a potluck cookout at a friend’s house, and several people asked for the recipe,” Parker says. “So that’s always a good sign when someone wants your recipe. And it’s quick, easy and inexpensive to prepare.” —Tristen Critchfield

DON JAMES/ATM

BY

PHOTOS

Green Chile Corn Souffle

Start:

Heat oven to 350 degrees.

Ingredients:

• Add to a large bowl and mix together in order as follows:

• One can of corn (drained)

• One can of creamed corn (not drained)

ARECIPEFORSUCCESS

• One small can of chopped green chile

• One 8 oz. container of sour cream

• Two eggs

• ¾ Cup of melted butter

• One box of Jiffy cornbread mix

Instructions:

Pour batter into 9”x 9” greased baking dish. Bake for 50 minutes or until top is slightly golden.

BITES

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

POLICY:

“Bites” is a guide to Albuquerque-area eating establishments compiled by Albuquerque The Magazine’s editorial staff. These restaurants have been featured previously in the “Eats” department of the magazine. Restaurants may or may not accept reservations or major credit cards, so call before visiting.

CORRECTIONS:

Please send corrections and suggestions to bites@abqthemag.com.

THE 377 BREWERY $$

2027 Yale Blvd. SE (505) 916-0331, the377brewery.com

Check out the funky metal and wood sign of The 377 Brewery. This warehouse-style structure is a little off-thebeaten path but they’ve got multiple creative drinks and meaty entrees just an order away. Along with burgers, nachos and burritos, the Fish and Chips have been labeled as the best in the city.

66 DINER $$

1405 Central Ave. NE (505) 247-1421, 66diner.com

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

ABC CAKE SHOP $$

1830 San Pedro Dr. NE (505) 255-5080, abccakeshop.com

Specializing in custom cakes and baked goods for all occasions, this bakery focuses on freshness and flavor. Everything is made from scratch, including the cupcakes, cookies, pies, Danishes, pastries, and other desserts.

ABQ SWEET SPOT $

9250 Golf Course Rd. NW, Ste D (505) 900-3814 abqsweetspot.net

Cleverly-decorated cakes and cookies are as easy as your everyday chocolate chip cookie for these bakers who think out of the box for a sight that’s almost too good to eat every time. Almost. Cookies, cakes, cupcakes, macarons–this is basically heaven, even if you’ve only got a tiny sweet tooth.

ABUELITA’S NEW MEXICAN KITCHEN $ 6083 Isleta Blvd. SW, (505) 877-5700

Kathy Martinez’s brother, Chris Romero, opened Abuelita’s New Mexican Kitchen in Bernalillo 26 years ago. Since then,

nothing has changed. The Huevos Rancheros are a best seller, as is the Kitchen’s signature dish, the Tacopilla.

AMADEO’S PIZZA AND SUBS

ALBUQUERQUE CITY LIMITS $$

3211 Coors Blvd. SW, Ste F4 (505) 873-8959, abqcitylimits.com

This dive aims to provide food that makes you feel at home. Dishes like made-from-scratch meatloaf with creamy mashed potatoes and savory brown gravy, homemade salsa, or a fan favorite—natillas—bear uncanny resemblances to the dishes mom used to make.

AJIACO COLOMBIAN BISTRO $$

3216 Silver Ave. SE (505) 266-2305, ajiacobistro.com

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

ALQUDS MEDITERRANEAN

GRILL & GROCERY $

5555 Montgomery Blvd. NE, (505) 888-2921

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

AL’S BIG DIPPER

501 Copper Ave. NW (505) 314-1118, alsbigdipper.com

$

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

ALDO’S NEW YORK STYLE PIZZERIA

1690 Pat D’Arco Hwy., Unit E plus 1 other metro location (505) 892-2026, aldosalbuquerque.com

$

With handmade lasagna and pizza dough, among other items, Aldo’s New York Style Pizzeria shares family recipes with its customers. From the buttermilk ranch dressing to the Eggplant and Chicken Parmigianas, homemade cooking is not too far away.

ALICEA’S NY BAGELS & SUBS $

1009 Golf Course Rd. SE, Ste 103 (505) 896-4555

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

585 Osuna Rd. NE plus 2 other metro locations (505) 344-5555, amadeospizza.com

$

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

AMERASIA-SUMO

SUSHI

800 3rd St. NW (505) 246-1615,amerasia-sumosushi.net

$

Dim sum—which means “small piece of your heart” in Chinese—takes on a bigger meaning at AmerAsia, where everything is made from scratch daily. Try the fried beef and garlic dumplings, pork and ginger potstickers, or scallion pancakes.

AMORE NEAPOLITAN PIZZERIA $$

3600 Cutler Ave. NE, #3 plus 1 other metro location (505) 554-1967, amoreabq.com

After relocating to Albuquerque from Naples, Italy, Gabriel and Kimberly Amador missed Neapolitan pizza. The husband and wife team, certified by the Association of Neapolitan Pizzaiuoli (APN), opened Amore, bringing a slice of Italy to Albuquerque. A Neapolitan brick oven fires delicious pizzas, such as the Margherita and the Zia, for 60 to 90 seconds at 905 degrees Fahrenheit. Local beer and wine compliment the pies perfectly.

ANA’S KITCHEN $

6004 Edith Blvd. NE (505) 341-0055

Off the beaten path, but absolutely worth the deviation. Ana’s Kitchen is rooted in family recipes and hearty homestyle meals. This good old-fashioned combination of American classics and New Mexican comfort food ensures that no one leaves hungry and everyone enjoys themselves in the process.

ANNAPURNA’S WORLD VEGETARIAN CAFÉ

5200 Eubank Blvd. NE, Ste E7 plus 2 other metro locations (505) 275-2424, chaishoppe.com

$

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

ANNIE’S SOUP KITCHEN $

3107 Eubank Blvd. NE (505) 296-8601, anniessoupkitchen.com

With four homemade soups made fresh every day, and home-style favorites such as avocado and bacon omelets and piles of potatoes topped with melted cheese, chile and eggs, Annie’s specializes in comfort.

PEACHES IN BLOOM

A native of Pordenone, Italy, Linda Manias found herself yearning for the pastries and cakes of her home country during her first stint living in the United States while her husband was on assignment for the Air Force.

As a result, Manias became a self-taught baker—and a pretty good one at that—and she wrote several cookbooks upon returning to Italy. After relocating to Albuquerque, Manias was eventually able to open her own Italian bakery, where she produces a fresh, handmade lineup of cakes, pies and other pastries on a daily basis.

The “Pesche in Fiore” pie, which translates to “Peaches in Bloom,” is a nod to the peach trees and the beautiful flowers they produce. For Manias, it also served as inspiration for another one of her delicious creations. In this instance, she decided to combine those peaches with chunks of chocolate and an olive-oil based crust. It’s one of many hits on the Linda’s Dolci menu. “It’s so juicy,” Manias says. —TRISTEN CRITCHFIELD

Linda’s Dolci

8520 Montgomery Blvd NE Suite B4 (505)355-5945

lindasdolci.com

ANTIQUITY RESTAURANT

112 Romero St. NW (505) 247-3545

antiquityrestaurant.com

$$$$

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

ARTICHOKE CAFE $$$

424 Central Ave. SE (505) 243-0200, artichokecafe.com

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

ASIAN NOODLE BAR $$

318 Central Ave. SW (505) 224-9119, asiannoodlebar.com

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

ASIAN PEAR

8101 San Pedro Dr. NE, Ste D (505) 766-9405, asianpearabq.com

A TASTE OF THE CARIBBEAN $$

2720 Central Ave. SE (505) 503-8428

atasteofthecaribbeannm.com

A Taste of the Caribbean brings flavors from Jamaica, Puerto Rico, Cuba, Trinidad, and other islands of the vast region right to the Duke City. Friendly staff is available to offer advice to help those unfamiliar with Caribbean cuisine navigate the menu and find something they’ll love.

AZUMA SUSHI & TEPPAN

4701 San Mateo NE (505) 880-9800 8104 Wyoming, Suite B (505) 821-3583 azuma-sushi-teppan-abq.com

$$

Pioneering the sushi game in Albuquerque for the past 20 years, Azuma is guaranteed to have your favorite roll, plus a house-made creation you won’t be able to resist. If you’re in the mood for dinner and a show, step on over to the teppan side and be dazzled and delighted.

BACA BOYS CAFÉ

102 4th St. NW (505) 200-0065

$

Specializing in healthy, authentic, Korean-style eats, this shop pleases the palate with delicious takes on BBQ chicken, kimchi pancakes, and flavorful bowls.

$$

Family is at the heart of this downtown spot, and you’ll know it walking through the doors. You’ll find good, simple New Mexican comfort foods and service that only comes from a local mom-and-pop place.

BANDIDO HIDEOUT $

2128 Central Ave. SE (505) 489-9865

bandidohideout.com

The masked luchador on the median might catch your attention, but venture inside Bandido Hideout, and you’ll be delighted by authentic south-of-the-border specials and a fun, festive, colorful interior.

BARELAS COFFEE HOUSE $ 1502 4th St. SW, (505) 843-7577

This legendary neighborhood restaurant serves New Mexican dishes from the Gonzales family cookbook: menudo, posole, chicharrone burritos, and huevos rancheros -- all smothered with its famous red or green chile.

BASIL LEAF VIETNAMESE RESTAURANT

1225 Eubank Blvd. NE (505) 323-2594, basilleaf.us

$$

Sure, Albuquerque offers a variety of Vietnamese eateries, but Basil Leaf elevates the everyday with healthy and fragrant versions of traditional noodle and soup selections. They’ll even modify for any dietary desire. Celiacs and vegans, rejoice!

BAWARCHI

BIRYANI’S

3305 Juan Tabo Blvd. NE (505) 933-9889

bawarchinewmexico.com

$

Self-proclaimed foodie Irfan Khan started this traditional Indian dive as a tribute to his love for authentic Indian cuisine. Now, the spot boasts a long roster of happy customers who travel hours just for a taste of the aromatic dishes that grace Bawarchi Biryani’s menu (including the popular Chicken Dum Biryani).

BELLE’S URBAN DELI

3650 Corrales Rd, Suite G (505) 548-2009

Bellesurbandeli.square.site

$$

Is there anything better than a good sandwich? How about a sandwich made on in-house made Japanese milk bread with truly unique flavors, like lox and goat cheese. Add to

“Pesche in Fiore” Pie, $5.45 per slice

BITES

that a pickle bar where you can try everything from the classic dill to fermented green chile - how could you resist?

BEN MICHAEL’S RESTAURANT

2404 Pueblo Bonito Ct. NW (505) 267-6827

$$

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

BENNY’S MEXICAN KITCHEN $

1675 Bosque Farms Blvd. (505) 869-2210

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

BEST LEE’S $

2003 Southern Blvd. SE, #127 (505) 892-7887

Specializing in American-Chinese and Cantonese Chinese cuisine, Best Lee’s has over 100 items on the menu. From fried rice to chicken dishes and everything in between. You can select your level of heat ranging from a little hot, all the way to extra hot, or for those not a fan of the heat, no spice. Popular items include General Tso’s Chicken, sweet and sour shrimp, and Mongolian Beef. Best Lee’s is a reliable choice for delicious simple Chinese food accompanied by friendly service.

BIG MIKE’S BURGERS AND MORE $$

19388 NM-314 (505) 864-7918 bigmikesburgersandmore.com

The hand-pressed and specially seasoned burgers are the star of the show at this Belen staple. Big Mike’s uses locally

sourced ingredients to bring you the best mouth-watering burgers and monster sandwiches.

BLACK MESA COFFEE COMPANY $

Albuquerque International Sunport 220 Sunport Blvd. SE, (505) 842-4305

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

BLADES’ BISTRO $$$

221 NM Hwy. 165, Ste L, Placitas (505) 771-0695, bladesbistro.com

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

BLAKE’S LOTABURGER $

3806 Montgomery Blvd. NE plus 30 other metro locations (505) 883-7615, lotaburger.com

Blake’s became an Albuquerque establishment more than 70 years ago, and almost immediately garnered kudos for its out-of-this-world green chile cheeseburgers (the restaurant has since scored spots on National Geographic’s “top hamburgers in the nation” list and Albuquerque The Magazine’s Best of the City list). Everything is made from scratch as soon as it’s ordered—and not a second before.

BOSQUE BREWING CO.

106 Girard Blvd. SE, Ste B plus 2 other locations (505) 508-5967, bosquebrewing.com

$

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

BUDAI GOURMET CHINESE

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

$$

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

BURGER BOY

12023 New Mexico 14, (505) 281-3949, burgerboynm.com

$

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

BURRITO EXPRESS $ 141 Osuna Rd. NW, Ste A plus 3 other metro locations (505) 503-8964

burritoexpressinc.com

This Roswell-original brings southern New Mexican flavor to the Duke City. With made-fresh-daily tortillas and a myriad of breakfast and lunch options, Burrito Express is a satisfying spot for southern New Mexican transplants and multi-generational Burqueños alike.

THE BURRITO LADY

938 Eubank Blvd. NE, (505) 271-2268

$

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

BURRITOS ALINSTANTE $

2101 Broadway Blvd. SE plus 5 other metro locations (505) 242-0966, burritosalinstante.com

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

CAFE 6855

6855 4th St. NW (505) 890-9150, cafe6855.com

$$

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

CAFÉ BELLA COFFEE $

2115 Golf Course Rd. SE #102 (505) 994-9436, cafebellacoffee.com

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

CAFE ISTANBUL $$

1410 Wyoming Blvd. NE, Ste F (505) 294-9900

Mediterranean delights abound at Cafe Istanbul—don’t be fooled by the name, as this restaurant is known for its wide array of European eats (including the fan-favorite baklava topped with crushed pistachios).

BITES

CAFÉ LUSH $

700 Tijeras Ave. NW (505) 508-0164, cafelushabq.com

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

CAKE FETISH $

2665 Louisiana Blvd. NE (505) 883-0670, cakefetish.com

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

CAMPO AT LOS POBLANOS $$$

4803 Rio Grande Blvd. NW (505) 344-9297, lospoblanos.com

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

CANVAS ARTISTRY $$

1 Central Ave. NW (505) 639-5214, canvas-artistry.com

Specializing in international street food with a local twist, expect seasonally rotating artsy fare made with local produce, daily and weekly specials, and art to boot. A great late-night spot with live spinning DJs featuring different genres each night.

CASA DE BENAVIDEZ $$

8032 4th St. NW (505) 898-3311, casadebenavidez.com

One of the original New Mexican eateries in the North Valley, this expansive property boasts a lush patio, fabled margaritas and authentic eats, including a trademark on the sopaipilla burger.

CASA TACO $$

5801 Academy Rd. NE (505) 821-8226, casa-taco.com

Both Casa Taco locations offer a window into owner James Pecherski’s signature take on the U.S. Southwest—a strange place where you could picture a classic John Wayne character lingering over a plate of Jamaican jerk chicken and Yucatan pork tacos. Casa Taco defies expectations.

CECILIA’S CAFÉ $

230 6th St. SW, (505) 243-7070

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

CENTRAL BODEGA $

3418 Central Ave. SE (505) 433-5600

This European bistro features a marketplace with local products and great eats. Central Bodega spotlights good food, wine, and community with favorites like whipped feta with honey, black pepper, and Italian Eggs Benedict.

CENTRAL GRILL & COFFEE HOUSE

2056 Central Ave. SW (505) 554-1424

centralgrillandcoffeehouse.com

$

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

CERVANTES NEW MEXICAN RESTAURANT

5801 Gibson Blvd. SE (505) 262-2253, cervantesabq.com

$$

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

CESAR’S MEXICAN & GREEK

5300 Lomas Blvd. NE (505) 256-8017

cesarsmexicanandgreek.com

$

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

CHEBA HUT $

115 Harvard Dr. SE plus 1 other metro location (505) 232-2432, chebahut.com

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

BITES

LOVE BAKED IN

Above all, there’s one key ingredient found throughout the Sergio’s Bakery and Cafe menu.

“Love goes into everything we do here,” says supervisor Annabel DeBari, who runs the bakery with her brother, Sergio. “Quite corny, but it’s true.”

Just one example of that philosophy is the Cherry Cream Pie, which comes with several key components: a buttery pie crust, homemade pastry cream, a “secret” cherry filling recipe and fresh whipped cream.

For DeBari, the pie must pass a simple test before it’s presented to the masses.

“I try to think to myself, ‘Would I want to eat this pie?’ Yes. Yes, I would,” she says.

The bakery has been in the family for more than 40 years, and many of the recipes came from the original owner when the establishment was based in Santa Fe. The Cherry Cream Pie, however, is a DeBari creation. “They’re probably one of our best sellers,’ Annabel says. “We anticipate there will be a lot of orders for Thanksgiving and Christmas.” —TRISTEN CRITCHFIELD

Sergio’s Bakery and Cafe

2740 Wyoming Blvd NE (505) 554-2602

Facebook: Sergio’s Bakery and Cafe

CHEESE AND COFFEE $$

2679 Louisiana Blvd. NE plus 1 other metro location (505) 883-1226, cheeseandcoffee.com

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

CHELLO GRILL $

5010 Cutler Ave. NE Ste A (505) 881-2299, chellogrill.com

Known for the varieties of kabobs, Chello Grill aims to introduce authentic Persian cuisine to Albuquerque. This restaurant offers different salads, sandwiches, and combinations of plates packed with immense flavor.

CHEZ AXEL $$$

6209 Montgomery Blvd. NE (505) 881-8104, chezaxelrestaurant.com

At Chez Axel, classical music is played at dinner Tuesday through Saturday, and the food has a decidedly French twist: cassoulet, trout amandine, chocolate mousse, and authentic French onion soup. Reservations are recommended.

CHILE

CHICKEN NASHVILLE HOT CHICKEN $

3005 Eubank Blvd. NE (505) 293-1700 chilechicken.com

As the legend of Nashville chicken goes, revenge is a dish best served fiery hot. This Southern staple comes to the Duke City in red hot fashion. Frying up proteins like chicken and catfish, diners can choose sauces ranging from mild to really cluckin’ hot for a customizable, unforgettable meal.

CHILI HILLS $

5 NM-344, Edgewood, NM (505) 286-9202, chilihillsedgewood.com

Open for breakfast, lunch and dinner, Chili Hills is a comfort food haven. The team here is all about providing quality food and service at a fair price. From Huevos Rancheros to Chicken Fried steak they are serving up classic American and New Mexican eats.

CHOCGLITZ & CREAM $

10660 Unser Blvd. NW (505) 898-4589, chocglitzandcream.com

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

CHRISTY MAE’S RESTAURANT

1400 San Pedro Dr. NE (505) 255-4740

christymaes.com

$

“Hearty” and “homestyle” are the key words here, a handsdown favorite of early-dinner lovers. Old-fashioned staples are the standards, so look for chicken salad, potpies, country-fried steak with homemade mashed potatoes, and beef stew.

CHURCH STREET CAFÉ $$

2111 Church St. NW (505) 247-8522

churchstreetcafe.com

Calling the oldest residence in Albuquerque its home, this café serves up favorites ranging from natillas to margaritas. They also sell their own bottled salsa and cookbooks with recipes from the restaurant.

CINNAMON SUGAR & SPICE

CAFÉ $

5809 Juan Tabo Blvd. NE (505) 492-2119

cinnamoncafeabq.com

Featuring breakfast and lunch options, endless baked goodies, friendly staff and regular cooking classes, this place puts the “everything nice” in the well-worn phrase.

COCINA AZUL $

4243 Montgomery Blvd. NE plus 2 other metro locations (505) 831-2600, cocinaazul.com

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

CODA BAKERY $

230 Louisiana Blvd. SE, Ste C, (505) 232-0085

Wrap your hands around one of Coda Bakery’s unique, Vietnamese-inspired sandwiches. Beyond its popular lineup of sammies, Coda Bakery also puts a distinctive twist on Vietnamese street food, using from-scratch recipes, including the bread, its deli meats, and its desserts.

CORN MAIDEN $$$

1300 Tuyuna Trail, (505) 771-6060, tamaya.hyatt.com

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

BY

PHOTO

DON JAMES/ATM

Cherry Cream Pie, $14.99

COPPER CANYON CAFE $$

5455 Gibson Blvd. SE (505) 266-6318

coppercanyoncafeabq.com

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

THE COUNTY LINE BBQ $$

9600 Tramway Blvd. NE (505) 856-7477, countyline.com

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

CRACKIN’ CRAB $$

2100 Louisiana Blvd. NE plus 2 other metro locations (505) 433-4611, crackincrababq.com

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

CRAVIN’ COOKIES AND MORE $

10420 4th St. NW (505) 298-2597

cravincookiesandmore.com

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

CRAZY FISH SUSHI

BAR AND RESTAURANT $$

3015 Central Ave. NE (505) 232-3474, crazyfishabq.com

Tasty, fresh sushi and sashimi await you in this sleek Central Avenue restaurant, along with kitchen-made favorites such as tempura and crispy chicken.

THE CROWN ROOM $$$$

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

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

CURRY

LEAF

6910-C Montgomery Blvd. NE (505) 881-3663, curryleafrestaurant.us

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

THE DAILY GRIND

4360a Cutler Ave. NE (505) 883-8310, dailygrindabq.net

DAVE’S HIGH DESERT GRILL $$

5200 Eubank Blvd. NE, Ste B5 (505) 433-2380

Restaurant veteran Dave Hanisch is back with this Northeast Heights eatery serving up Midwestern comfort food with a little New Mexican flair. Come for the hearty entrees like the Braised Beef Short Ribs on Bubble & Squeak, stay for the Biscochito Peach Cobbler; the restaurant’s flagship dessert.

DAVE’S VALLEY GRILL

6601 4th St. NW (505) 639-5807

davesvalleygrill.com

$$

Dave’s Valley Grill offers a delightful range of traditional favorites, each infused with a modern twist and a deep respect for ingredients.

DEBAJO TAPAS Y VINO

1025 Lomas Blvd. NW (505) 503-8645, debajoabq.com

$

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

DAMACIOS

BAR

& TAPAS

722 Central Ave. SW (505) 595-7383, damacios.com

$$

Nestled downtown in a non-traditional eating space, Damacios uses its fun atmosphere and talented chefs to put a twist on classic Spanish tapas.

$$

This Iberian-inspired restaurant serves modern-day eats and classic drinks, perfect for a special occasion or a relaxed night out. The chefs are passionate about providing guests with locally sourced ingredients and a farm-to-table experience.

DELICIAS CAFÉ $

6001 San Mateo Blvd. NE (505) 830-6561

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

DG’S DELI

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

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

D.H. LESCOMBES WINERY & BISTRO $$$

901 Rio Grande Blvd. NW (505) 243-9916, lescombeswinery.com

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

DION’S

6308 Fourth St. NW plus 14 other metro locations (505) 345-4900, dionspizza.com

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

DOG HOUSE DRIVE IN

1216 Central Ave. SW, (505) 243-1019

$

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

DON CHOCHE TACOS Y CERVEZA

7319 4th St. NW Unit 1 (505) 433-2242, donchochetacosycerveza. com

$

Starting as a food truck, Don Choche Tacos y Cerveza established residency in the Los Ranchos area in 2009. Tacos are the signature here and can be ordered with various fillings such as asada, barbacoa, fried shrimp, and green chile brisket, just to name a few. A trip to this classic Mexican eatery wouldn’t be complete without stopping at the salsa bar packed with interesting and delicious choices. Dine inside or on the renovated and shaded patio.

DONUT MART

4501 Montgomery Blvd. NE plus 2 other metro location (505) 292-6278, donutmartusa.com

$

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

DOWN N DIRTY SEAFOOD BOIL

6100 4th St. NW, (505) 345-0595

$$

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

DUGGAN’S $

227 Lead Ave. SE (505) 312-7257, dugganscoffeeshop.com

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

DURAN’S CENTRAL PHARMACY $$

1815 Central Ave. NW (505) 247-4141, duransrx.com

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

DURAN’S STATION $$

4201 Menaul Blvd. NE (505) 830-0007

Traditional New Mexican food served up with a side of homestyle cooking. An off-shoot of Duran’s Pharmacy, Duran’s station has built a reputation for amazing red chile, house-made tortillas, and plenty of blue corn.

EAST OCEAN CHINESE SEAFOOD

RESTAURANT $$

3601 Carlisle Blvd. NE (505) 889-9315, eastoceanalbq.com

East Ocean Chinese Seafood Restaurant was the first of its kind in Albuquerque. Most dishes are served family style and are made fresh to order. Those looking for traditional Chinese dishes should try the Roast Duck. Seafood eaters will enjoy the Honey Crispy Walnut Shrimp.

EL BRUNO’S RESTAURANTE Y

CANTINA

8806 4th St. NW (505) 897-0444, elbrunos.com

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

EL CAMINO DINING ROOM $

6800 4th St. NW, (505) 344-0448

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

EL

CHARRITOS

$ 4703 Central Ave NW (505) 836-2464

Whether you like the standard New Mexican fare of enchiladas, rellenos, and tacos or if you’re looking for something off the beaten path like steak picado, green chile chicken fried steak, or even a deep-fried Monte Cristo sandwich, you’re sure to leave El Charritos satisfied with a full belly.

EL MOLCAJETON

4921 Jefferson St NE (505) 881-5332

$$

Enjoy a variety of poultry, seafood, and beef (Cielo, Mar, y Tierra) with vegetables, cheese, and salsas all served piping hot on a traditional molcajeton. El Molcajete has everything from steak to octopus and anything else you could desireor some simply delicious tacos if that’s more to your taste.

EL PAPATURRO $ 6601 4th St. NW Suite H (505) 503-1575

elpapaturrorestaurantnm.com

El Papaturro serves traditional El Salvadoran food. In fact, you’ll even find a dish called Tipico Salvadoreno! The menu is rooted in family recipes and includes everything from your classic pupusa and other Central American favorites as well as carne asada, frito pie, and chicken wings.

BITES

EL PATIO DE ALBUQUERQUE $

142 Harvard Dr. SE plus 1 other metro location (505) 268-4245, elpatioabq.com

A UNM favorite since 1977, this family-owned restaurant uses local ingredients and makes everything fresh daily in small batches. The No. 10 Green Chicken Enchiladas have won rave reviews for years, as have the tasty salsa and pillow-soft sopaipillas.

EL PATRON $$

10551 Montgomery Blvd. NE plus 1 other metro location (505) 275-0223, elpatronabq.com

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

EL PINTO $$$

10500 4th St. NW (505) 898-1771, elpinto.com

Food and atmosphere go hand-in-hand at this Duke City staple, ensuring an unforgettable experience. Enjoy fresh salsa, enchiladas, burritos, carne adovada, and many more New Mexican dishes while sipping a margarita on one of the many beautiful patios. Reservations are recommended.

EL ROI CAFE $$

616 Lomas Blvd. NW Ste A (505) 401-9313, elroicafe.com

El Roi Cafe offers a blend of Native American and New Mexican cuisine aimed to pay tribute to owners’ favorites growing up. Diners will find various options, including mutton stew, Indian tacos, and fry-bread green chile cheeseburgers.

EL SABOR DE JUAREZ $

3527 Gibson Blvd. SE, (505) 265-3338

Its name means “the flavor of Juarez,” and since 1980, this restaurant has served just that. Try the family recipes for menudo and carne desebrada (shredded roast beef sautéed with jalapeño, tomato, and onions).

EL SARAPE $$

3248 Isleta Blvd. SW, (505) 877-8871, elsarapeabq.com

Specializing in authentic food from all regions of Mexico, you can count on dishes such as nopalitos (cactus sautéed with onions, tomatoes, and garlic), fresh salsa, burritos, chile rellenos, and seafood specials with shrimp, oysters, calamari, and fish.

ELOY’S NEW MEXICAN RESTAURANT $

1508 Wyoming Blvd. NE, (505) 293-6018

Opening 52 years ago, Eloy’s New Mexican Restaurant’s claim to fame is its consistent food and service, offering the same recipes that made it famous all those years ago. Try the No. 1 Eloy’s Deluxe Dinner, with a little bit of everything.

EMBERS STEAK & SEAFOOD $$$

11000 Broadway Blvd. SE (505) 244-8288, isleta.com

Whether you are dining inside or al fresco on the rooftop patio, Ember’s boasts some of Albuquerque’s most beautiful 180-degree views of the Bosque, making for the perfect setting to catch the sunset next to the warmth of the glowing fire pits.

FANO BREAD COMPANY $

4605 McLeod Rd. NE (505) 884-5555, fanobread.com

For more than 16 years, Fano has made the freshest bread in the city. Whether it’s the rustic loaf, the green chile cheese bread or raisin cinnamon bread, you’ll think you’re touring the streets of Italy with each bite.

FAN TANG $$

3523 Central Ave. NE (505) 266-3566, fan-tang.com plus 1 other metro location

With authentic family recipes that include coffee chicken (rubbed in Satellite coffee, then stir-fried with flavorful sauce) and creative additions like soul dumplings (made with tofu, kimchi, and cashew pesto), this spot is sure to satisfy.

FAREAST FUZION SUSHI BAR & LOUNGE $$

5901 Central Ave. NE, (505) 255-2910

The sushi is served aplenty, but those who shy from raw fish can flirt with some Thai or Chinese cuisine. This might be one of the only places where a “Heart-Attack”—a sushi roll with deep-fried spicy tuna, jalapeños, mushrooms, and cream cheese—is a good thing.

FARINA ALTO PIZZERIA & WINE BAR $$

10721 Montgomery Blvd. NE (505) 298-0035, farinaalto.com

The Northeast Heights version of Farina offers the same urban atmosphere as the East Downtown (EDo) Farina, minus the elbow-to-elbow seating. Alto offers every pizza on the EDo menu, such as the Formaggio di Capra and the Carne, but includes unique dishes—Eggplant Parmesan Napoleon and Oven-Roasted Chicken Wings. Alto’s wine room is stocked with more than 300 bottles of wine.

FARINA PIZZERIA $$

510 Central Ave. SE (505) 243-0130, farinapizzeria.com

Whether you like yours bianco or covered in carne, you’ll get a pie cooked to perfection at this relaxed-but-hip urban eatery.

FARM & TABLE $$$

8917 4th St. NW (505) 503-7124, farmandtablenm.com

This North Valley eatery’s ever-changing menu features seasonal produce, which often comes from the restaurant’s own farm. If the produce doesn’t come from the farm, it’s sourced from a slew of local vendors. Enjoy grass-andalfalfa-fed steaks and produce-focused dishes that use local kale, chard, okra, chile, and tomatoes.

THE FARMACY $$

3718 Central Ave. SE, (505) 227-0330

The Farmacy takes the idea of organic and local ingredients, and presents them in a way that tastes like comfort. The Farmacy provides a tasty menu of eight breakfast items, as well as eight sandwiches for lunch.

FIESTA’S MEXICAN RESTAURANT & CANTINA

4400 Carlisle Blvd. NE, (505) 881-0478

FORK & FIG

6904 Menaul Blvd. NE, Ste C (505) 881-5293, forkfig.com

$

Fiesta’s Restaurant & Cantina has been family-owned and operated since 1986, making it an Albuquerque go-to for quality New Mexican cuisine. With its family dining area, outdoor patio, lively bar and banquet room, Fiesta’s has something for everyone.

FIRENZE PIZZERIA

12501 Candelaria Rd. NE (505) 433-4022

$

They’ve moved from downtown to the heights, but the wood-fired pizza is just as good as ever. A plethora of smart toppings and custom pizzas, including vegan and gluten-free options, and outdoor seating with a lovely view of the Sandias make this a pizza spot worth a stop.

FIVE STAR BURGERS

5901 Wyoming Blvd. NE (505) 821-1909, 5starburgers.com

$

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

FLIX BREWHOUSE $$

3258 La Orilla Rd. NW, B-1 (505) 445-8500, flixbrewhouse.com

Flix is a one-of-a-kind concept; a movie theater that serves full meals and an in-house brewed beer menu in its stadium-seating “dining rooms.” The dream is real, Albuquerque–you can catch the latest blockbuster in theaters while knocking back a pint and having dinner brought to you.

FLYING STAR CAFE

8001 Menaul Blvd. NE plus 5 other metro locations (505) 293-6911, flyingstarcafe.com

$$

With menu options ranging from breakfast served all day to flavor-packed salads and sandwiches, handmade desserts to die for, and beautiful patio dining, Flying Star is the place to treat yourself to good vibes and great food.

FOODTOPIA

4959 Pan American Fwy NE (505) 554-3698

foodtopiarestaurant.com

$

If you have never had a deep-fried quesadilla, let Foodtopia be the place to introduce you to the dish. Additional tasty treats include a poblano chile relleno, and a whole variety of Mexican-style tacos, burritos, tortas, and enchiladas brought you from the Zacatecas heritage of owner and chef Leticia Gonzalez.

$$

Upscale, but surprisingly down-home, Fork & Fig dishes offer up a streamlined menu of favorites, including burgers, sandwiches, and salads, with surprising artistry along the way. Sweet potato tots, anyone?

FRANK’S FAMOUS CHICKEN AND WAFFLES

400 Washington St. SE, (505) 712-5109 franksfamouschickenandwaffles.com

FRONTIER RESTAURANT

2400 Central Ave. SE (505) 266-0550, frontierrestaurant.com

$

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

$

Owner and former Lobo basketball player Frank Willis wanted to give Albuquerque the soul food he had while growing up in Los Angeles. He fiddled with flavors, making sure they were perfect, before opening his restaurant to dish out favorites like chicken and waffles, fried pickles, mac ‘n cheese, and collard greens.

FRENCHISH $$$

3509 Central Ave. NE (505) 433-5911, frenchish.com

Envisioned as a casual neighborhood restaurant, frenchish’s menu draws inspiration from an eclectic mix of French and Midwestern U.S. cuisines, with an active focus on clean, simple foods.

FRIENDS COFFEE & SANDWICH SHOP $

200 3rd St. NW (505) 243-4801, fcass.com

Every cup of coffee served at Friends Coffee & Sandwich Shop is from New Mexico Coffee Company, and a different flavor is showcased each day of the week. Local favorites such as the quesadilla and the Taco Burger are dependable lunch choices.

FUEGO

505 $$

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

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

FUN NOODLE BAR

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

$

The perfect place to go with family and friends to enjoy fresh Asian cuisine. Fun noodle bar provides you with an authentic and, well, fun experience. Fresh dumplings and hand-pulled noodles are a homerun.

GARCIA’S KITCHEN

2924 San Mateo Blvd. NE plus 5 other metro locations (505) 888-3488, garciaskitchen.com

$

This Albuquerque institution serves up classic New Mexican dishes, from freshly made tortillas to an extensive burrito list. You’ll leave one of the multiple locations with a full belly and content heart.

BITES

GARDUÑO’S

OF MEXICO RESTAURANT AND CANTINA

10031 Coors Blvd. NW

plus 2 other metro locations (505) 880-0055, gardunosrestaurants.com

$$

Garduño’s consistently earns enthusiastic kudos for its mouthwatering enchiladas, burritos, salsa, and knock-yoursocks-off margaritas. And, with three locations around town, you’re always near a fiesta.

GECKO’S BAR AND TAPAS $$

5801 Academy Rd. NE (505) 821-8291, geckosbar.com

Plenty of tasty tapas—including Southwestern Krab Taquitos and Red Molé Grilled Sirloin Tacos—and hearty salads and sandwiches, too.

GINO’S NEW YORK STYLE PIZZA $

3908 San Mateo Blvd. NE (505) 883-6000, ginosnystylepizza.com

With handmade lasagna and pizza dough, among other items, Gino’s New York Style Pizza shares family recipes with its customers. From the buttermilk ranch dressing to the Eggplant and Chicken Parmigianas, homemade cooking is not too far away.

GIOVANNI’S PIZZERIA

$ 921 San Pedro Dr. SE, (505) 255-1233 giovannispizzaalbuquerque.com

Giovanni’s isn’t easy to spot at first, but once you’ve had a big slice of fold-in-half New York-style pie, you’ll never miss it again. Whether you like it covered in spinach, pesto and tomatoes, cheese-only, no cheese at all, or plain pepperoni, you’re sure to find your pizza match.

GOLDEN CROWN PANADERIA $ 1103 Mountain Rd. NW, (505) 243-2424, goldencrown.biz

Golden Crown Panaderia is known for taking creativity in baking to the next level. Try the original biscochitos or cappuccino, chocolate and sugar-free versions. Don’t miss out on homemade green chile bread, pizza, and creative bread sculptures.

GRASSBURGER

5600 Coors Blvd. NW, Ste C3 plus 1 other metro location (505) 361-2368, eatgrassburger.com

$

There’s a lot that sets the burger joint apart—including its community involvement, its vegan and gluten-free burger options, and its commitment to a no-corn syrup menu.

GREENSIDE CAFÉ

12165 NM-14, Cedar Crest (505) 286-2684, greenside.cafe

This Cedar Crest café offers a casual family atmosphere with large portions of gourmet-quality food: French toast made with orange and vanilla batter, Turquoise Trail Trout, rich homemade ice cream, and a Monte Cristo sandwich with green chile.

THE GRILL ON SAN MATEO $ 3300 San Mateo Blvd. NE, (505) 872-9772

A choice of mesquite-grilled chicken, rib eye, hot dogs, and burgers (beef and garden) accompany bottomless housemade chips and salsa, complete with sides like classic fries and fried zucchini, and fresh fixings are on a build-yourown basis offering a completely customizable burger.

GRANDMA’S K & I DINER $

2500 Broadway Blvd. SE (505) 243-1881

grandmaskandidiner.com

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

THE GROVE CAFÉ AND MARKET $$

600 Central Ave. SE, Ste A (505) 248-9800

thegrovecafemarket.com

The brunch and lunch favorite is well-known for its exceptional dishes made from local and organic ingredients, and it now offers a newly expanded menu, with additions such as the French Ham & Cheese with d’affinois cheese, mostarda, and caper mustard sauce.

GOBBLE THIS $$

308 San Felipe St. NW (505) 975-3969

gobblethis.biz

A fusion of ingredients from El Salvador, Los Angeles, and New Mexico make up the recipes at Gobble This. Owner and chef Nestor Lopez goes out of his way to make the food and atmosphere like being at a friend or family member’s house for dinner.

GYROS MEDITERRANEAN $

106 Cornell Dr. SE, (505) 255-4401, egyros.com

Tried-and-true Greek recipes, such as traditional Kota Reganato (oven-roasted chicken with oregano, garlic and lemon), fresh Greek salads, Patates, and, of course, sweet baklava, served in a friendly, laid-back collegial atmosphere.

HANNAH & NATE’S MARKET CAFÉ $

4512 Corrales Rd. plus 1 other metro location (505) 898-2370

Offering breakfast and lunch, Hannah & Nate’s is all about flavor—whether it’s the flavor of traditional New Mexican cuisine, cuisines from throughout the world or the family recipes served.

HELLO DELI

7600 Jefferson St. NE (505) 797-3354, hellodeliabq.com

Home to one of the most delicious breakfast burritos around, Hello Deli serves sandwiches and even Frontier’s sweet rolls.

HIBACHI ONE

3230 Coors Blvd. NE 505) 839-0808

hibachioneabq.com

In addition to their tableside teppanyaki service, Hibachi One visitors can take advantage of private rooms. Hibachi options like shrimp, scallops, and filet mignon are available wherever you’re sitting in the house, as is a full menu of sushi, sashimi, and rolls.

HIGH POINT GRILL

9780 Coors Blvd. NW (505) 312-8519

highpointgrill.com

Those perpetually on the hunt for the perfect burger will find plenty to love at High Point. With a foundation of 100-percent Akaushi, American Prime Wagyu beef, the burgers at High Point Grill are some of the city’s most popular. Its Southwest burger, for instance, features a red chile crusted patty, extra hot local green chile and cheddar cheese.

HIGH NOON RESTAURANT AND SALOON

425 San Felipe St. NW (505) 765-1455

highnoonrestaurant.com

$$$

Located in a 300-year-old house in the heart of Old Town, High Noon has a menu stocked with New Mexican fare such as burritos and enchiladas, but you can also find baked brie and buffalo burgers here. Reservations are recommended.

HOLY BURGER $

700 Central Ave. SE (505) 242-2991

holyburgernm.com

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

HORIZON BAGELS AND CAFE $

4000 Louisiana Blvd NE (505) 221-0668

New York is a long way from here, but it’s a little closer with Horizon’s delicious bagels. Of course there has to be the NM touch - like a red chile bagel with green chile cream cheese. You can also fill your belly with corned beef hash, matzo ball soup, and fresh cinnamon rolls.

HORSE AND ANGEL TAVERN

5809 Juan Tabo Blvd. NE (505) 299-0225

$$

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

HOT PINK THAI

2626 San Pedro Dr. NE (505) 872-2296

$$

For dine in or takeout at lunchtime, you’ll get $1.50 off dishes over $10 and a free vegetable egg roll. Favorites include pumpkin curry, pad thai, and drunken noodles. Most dishes are customized with your choice of protein and spice level, from no chili at all to Thai hot.

HOT TAMALES

1520 Rio Rancho Blvd. SE, Rio Rancho (505) 962-0123

hottamalesnmrestaurant.com

$

This Rio Rancho restaurant serves bona fide New Mexican with hand-blended red chile and fire-roasted green chile: Green Chile Stew Omelet, Hot Tamale Bowl, and Fajitas are just a few of the spicy dishes.

HUMBLE COFFEE COMPANY

$ 4200 Lomas Blvd. NE plus one other metro location (505) 289-9909, bakerad.com/humble

Humble prides itself on keeping it simple. Here you’ll find the most classic coffee drinks (ones that aren’t overly sweet) in an attempt to highlight the coffee bean itself. They use single-origin beans so customers can taste the difference between other beans. Both locations are perfect for sipping delicious coffee and gathering with friends.

HURRICANE’S CAFE

4330 Lomas Blvd. NE, (505) 255-4248

$

With Route 66 serving as the city’s heart, it’s always good to hop over to a good ol’ fashioned diner. Pick out a classic dish, such as pancakes or omelets from the lengthy breakfast menu, or chow down on a burger, enchilada, or chicken fried steak. Of course, you can take a stab at the hearty Disaster Burrito, but you’d better make plenty of room if that’s on your agenda.

BITES

IHATOV BREAD AND COFFEE $

3400 Central Ave. SE, (505) 539-5445

Bread and coffee are the foundation of this diverse bakery. IHATOV is whipping up approximately 20 types of bread inspired by different locations. Must-try items include the buttermilk biscuit and the croissants.

ISLETA GRILL $

4047 NM State Highway 47 (505) 869-2046 FB: Isleta Grill

A popular breakfast-and-lunch counter on the Isleta Pueblo serving up tortilla burgers, Indian tacos and Frito pies, along with an assortment of made-to-order sandwiches (BLT, Club, etc.). The grab-and-go morning menu includes breakfast burritos and quesadillas in two sizes.

I SCREAM ICE CREAM

2000 Carlisle Blvd. NE (505) 268-0139

$

The cozy dessert shop is filled with toys, gadgets, board games, and—oh yeah—34 flavors of ice cream and 28 different toppings. Each scoop comes with a free mix-in, and there are fresh mini doughnuts available on weekends.

IL VICINO $$

3403 Central Ave. NE plus 2 other metro locations (505) 266-7855, ilvicino.com

Using wood ovens to bake its thin-crust pizzas, Il Vicino (which means “The Neighbor”) also offers hearty calzones and award-winning brews from its own brewery.

INDIAN PUEBLO KITCHEN $$$

2401 12th St. NW (505) 724-3510, indianpueblo.org

The Indian Pueblo Cultural Center is the perfect backdrop for the Native American-inspired cuisine prepared in the café, serving traditional and innovative dishes for breakfast, lunch, and dinner. Reservations are recommended.

INDIGO CROW CAFÉ $$$

4515 Corrales Rd. (505) 585-3061, indigocrowcafe.net

This café is cozy, thanks to the fact that it’s housed in an old adobe building. When it’s cold, patrons warm up by the indoor fireplace; when it’s warm, they enjoy meals such as lobster ravioli, tarragon chicken salad, and New Mexico chicken fried steak under the stars on the outdoor patio. Reservations are recommended.

IRONWOOD KITCHEN $$

5740 Night Whisper Rd. NW, Ste 250 (505) 890-4488, ironwoodkitchen.com

This family operation’s goal: to serve meals made with whole foods at affordable prices. Try the green chile cheeseburger, with freshly-ground chuck, topped with fresh vegetables and roasted green chile.

NEW THE IVY TEAROOM $$

8830 4th St. NW (505) 388-8691 theivytearoom.com

Offering 20 varieties of tea and a monthly menu that highlights the season, the Ivy Tearoom has something for everyone. With ten suites, three cottages and a large parlor, there is an opportunity for an immersive tea experience. Bookings are recommended for large groups and special occasions.

JAPANESE KITCHEN $$$

6521 America’s Parkway (505) 884-8937, japanesekitchen.com

Entertainment is the main course at this teppanyaki grill restaurant. The cooks, who are at your table, can be caught tossing shrimp into their pockets and creating to-die-for dishes from the classic teriyaki chicken, to seafood or steak, and everything in between.

JAVA JOE’S $$

906 Park Ave. SW (505) 765-1514, downtownjavajoes.com

You’ll find all walks of life at this relaxing Downtown joint, enjoying freshly made sandwiches, breakfast burritos, green chile chicken melts, coffee drinks and more.

JC’S

NEW YORK PIZZA DEPARTMENT

215 Central Ave. NW, Ste B (505) 766-6973, jcnypd.com

$$

New York-style pizza, pasta, salads, and fully-loaded pasta and calzone dishes, all in a laid-back lounge. During lunch hour, the line goes out the door.

JIMMY’S CAFÉ ON JEFFERSON $

8900 Holly Ave. NE, Ste. B (505) 856-1413, jinjabistro.com

Evoking a vintage ambiance, Jinja serves inspired and mouthwatering pan-Asian cuisine, such as Kung Pow Chicken (a Thai version of the Chinese favorite) and HomeStyle Chicken Udon Wok Bowl.

JINJA BAR AND BISTRO $$

7007 Jefferson St. NE (505) 341-2546 jimmyscafeonjefferson.com

The menu here lists more than 100 items, most of them mouthwatering comfort foods: sandwiches, burgers, New Mexican dishes, handmade pizzas, and breakfast served all day long.

JINJA BAR & BISTRO WESTSIDE $$

5400 Sevilla Ave. NW (505) 792-8776

Whether you’re looking for a good place to gather some friends for tasty drinks and appetizers or a laid-back place to bring the family, Jinja has the atmosphere for you. You won’t find one specific menu theme at Jinja, with its blend of Chinese and Vietnamese which makes it easy for anyone to find something they like. Staples like potstickers, Kung Pao chicken, and wings with different sauces are all served up

JOE’S PASTA HOUSE $$

3201 Southern Blvd. SE (505) 892-3333, joespastahouse.com

A neighborhood Italian-American joint with an incredible dose of warmth and personality, Joe’s offers a terrific lunch buffet and an expansive dinner menu to please every palate in la mia famiglia: steaks, pasta, and some of the best cannelloni and tiramisu anywhere.

JUNIPER STEAKHOUSE $$$

54 Jemez Canyon Dam Rd. (505) 771-7145, santaanastar.com

Inside the Santa Ana Star Casino Hotel, Juniper Steakhouse offers a fine dining experience in an entertaining atmosphere. With popular options like the prime rib and filet mignon, diners can also opt for a seafood entree. The food is enticing; they also have a full bar with an extensive wine list and handcrafted seasonal cocktails.

KABAB HOUSE:

AUTHENTIC PERSIAN CUISINE $

8104 Wyoming Blvd. NE, Ste. A (505) 312-8949

Authentic, made-to-order Persian food is constantly sizzling on the grill here. The koobideh kabab is made with minced ground beef or ground chicken, onion, and house spices. Each dish is a healthy size and comes with soup, salad, and rice. Top everything off with a glass of delicious banana milk, or majoun, which is banana milk with almonds, walnuts, pistachios, and honey.

KAKTUS BREWING CO. $

471 S Hill Rd, Bernalillo (505) 818-7285, kaktusbrewery.com

Tucked away from it all, Kaktus specializes in Europeanstyle pints, and a menu featuring pizzas and apps uniquely topped with game meats like elk, boar, bison, and duck. Special events on weekends abound.

KAP’S COFFEE SHOP & DINER $ 5801 Central Ave. NE 505) 232-9658

kapscoffeeshopanddiner.com

Serving the Duke City and hungry travelers since 1968, Kap’s is the place to go for a great meal. Enjoy a hearty plate of chicken fried steak or chicken fried chicken with an egg on top or some golden brown, griddle-cooked flapjacks.

KATHY’S CARRY OUT $

823 Isleta Blvd. SW (505) 873-3472 FB: Kathy’s Carry Out

A half-century of success in the heart of the city’s South Valley that’s renowned for $2 tacos on Wednesdays (yes, Wednesdays), stuffed sopaipillas, smothered burritos and burgers. Take-home pints also available for beans, rice, carne adovada, etc. Indoor and outdoor seating, plus a drive-thru.

KATRINAH’S EAST MOUNTAIN GRILL $$

150 State Rd. 344 A (505) 508-0601

kawaiibobacafeabq.com

This contemporary diner specializes in homemade dishes, such as gyros, hand-cut steaks and burgers, and the bestselling Southern Salad (with fried green beans, bacon, cheddar cheese, tomato, and fried or grilled chicken or steak).

KAWAII BOBA-CAFÉ $

3200 La Orilla Rd. NW, Ste E (505) 281-9111, eastmountaingrill.com

Boba tea is just the beginning of the menu at this westside cafe. While the expansive tea menu allows for plenty of customizations, what really sets this cafe apart is their food menu featuring ramen, kimchi, and other Asian staples. Located conveniently next to Flix Brewhouse, this spot is a magnet for Albuquerque’s anime fans and cosplayers.

KIMO’S HAWAIIAN BBQ $

3239 Girard Blvd. NE (505) 582-2797, kimosabq.com

Hawaii comes home. What began as a food truck is now a brick-and-mortar location also. Try fresh-from-the-isles Kalua Pork and Huli Huli Chicken plates served with sides like steamed cabbage, rice, and macaroni salad.

K’LYNN’S SOUTHERN & CAJUN FUSION $$

4300 Ridgecrest Dr. SE, Ste O, Rio Rancho (505) 453-3068

Kathrine Johnson-Bey brings Cajun cuisine from the bayou to the desert in this Rio Rancho fusion restaurant. From fried oysters to hand-breaded crawfish tails, alligator po boys to collard greens, this unique eatery is a can’t-miss.

KOSMOS RESTAURANT $$

1715 5th St. NW (505) 369-1772

kosmosabq.com

Part art gallery, part restaurant, Kosmos is a feast for the senses. The inventive staff brings together high-grade dinner style burgers with dishes sparked by the flavors of the Near East.

KOYAMA $$

8201 Golf Course Rd. NW (505) 681-8869, koyamasushi.com

With over 40 different sushi rolls to choose from, including classics like the California Roll or the more ‘out there’ freshwater eel-forward Caterpillar Roll, the hearty servings over at this local Japanese mainstay keep sushi-lovers coming back time and again. For something to warm the soul, the hotpot is always a solid choice.

LA QUICHE PARISIENNE BISTRO $

5850 Eubank Blvd. NE, Ste 17 (505) 242-2808

laquicheparisiennebistro.com

Long considered an authentic French staple of downtown ABQ, La Quiche has comfortably settled into the Heights and the baked goods will comfort your lazy weekend brunch cravings with true Parisian cuisine from the mainland.

LA REFORMA

8900 San Mateo Blvd. NE, Ste I (505) 717-1361, lareformabrewery.com

$$

On the taco front, La Reforma is virtually unimpeachable, offering options like braised pork shoulder carnitas, tempura-battered white fish pescado, and rotisseriebroiled al pastor for carnivores, along with tempurabattered avocado (aguacate) for those looking for something plant-based.

BITES

LA SALITA $

1950 Juan Tabo Blvd. NE (505) 299-9968, lasalita.com

The name may mean “little room,” but this New Mexican restaurant always has a full house. The chile rellenos, chile con queso, sopaipillas, and shredded beef burrito (a Wednesday special) have earned loyal customers for 37 years.

LA GUELAGUETZA

MEXICAN RESTAURANT

816 Old Coors Dr. SW (505) 916-0095, la-guelaguetza-mexicanrestaurantllc.business.site

If you’re looking for something especially authentic, La Guelaguetza is the place for you. This restaurant will provide you with no frills and traditional Mexican food. Options range from Birria, to mole, to cocktail shrimp and everything in between. Located on Old Coors La Guelaguetza gives a homestyle feel to all the favorites.

LAGUNA BURGER

2400 12th St. NW plus 3 other metro locations (505) 352-8282, thelagunaburger.com

Every half-pound burger is made fresh upon ordering, topped with Hatch green chile, and slipped on a buttertoasted bun made specifically for Laguna Burger by Sara Lee. Also on the menu: freshly-cut fries, foot-long chile cheese dogs, and zingy breakfast burritos.

LAZY LIZARD GRILL $

12480 North Hwy. 14, Sandia Park (505) 281-9122, lazylizardgrill.com

From the King Cobra Pizza and made-from-scratch Jalapeño Poppers to their impressive selection of

microbrews, the Lazy Lizard Grill has customers always coming back for more—and has the food and atmosphere to back it up.

LE BISTRO VIETNAMESE RESTAURANT

1313 San Pedro Dr. NE, (505) 266-6118

$$

Le Bistro Vietnamese Restaurant is just as much a bakery as it is a restaurant, specializing in traditional Vietnamese cuisine.

LE CHANTILLY FINE PASTRIES $

8216 Menaul Blvd. NE (505) 293-7057, lechantillybakery.com

This French-style bakery features breakfast pastries, muffins, strudel, cookies, and tarts—not to mention delicious quiche, croissants, sandwiches and cakes. Try homemade soups such as creamy chicken and artichoke, then satisfy your sweet tooth with a tower of chocolate decadence.

LE TROQUET $$

228 Gold Ave. SW (505) 508-1166

abqfrenchrestaurant.com

The Parisian bistro, open for lunch or dinner, offers classically simple French dishes made by Chef Jean Pierre Gozard. From Boeuf Bourguignon to quiche and delectable desserts, expect a tres bien atmosphere with a comprehensive wine list.

LEVEL 5 AT HOTEL CHACO $$$

2000 Bellamah Ave. NW (505) 318-3998, hotelchaco.com

The food here needs be good, because first and foremost, it competes with the view. Like the name implies, Level 5

sits on the 5th floor of Hotel Chaco and offers a near-360 degree view of the city.

THE LIBRARY BAR & GRILL $$

312 Central Ave. SW (505) 242-2992, library-abq.com

Featuring more than a great party, the Library offers drink specials and half-priced appetizers during happy hour, as well as salads, hamburgers, sandwiches, wraps, and specialty items.

LANTERN RIDGE FARM

12540 N Highway 14 (505) 395-7774

lanternridgemarket.com

$$$

Lantern Ridge Farm has it all - a tasty breakfast menu, amazing lunches, gourmet dinners, beautiful scenery, and a market. Whether you’re looking for classic huevos rancheros, filet mignon, or dried pasta, you’ll find it here.

LIMONATA CAFÉ

3222 Silver Ave. SE (505) 266-0607, limonatacafe.com

$$

Channel your inner Italian at this street food-inspired 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.

PIE-NING FOR PUMPKIN

This alternative to a traditional pumpkin pie was such a hit last season that Range Cafe decided to bring it back for a second go-round.

“It’s literally just a prebaked pie shell, with salted caramel right in the bottom,” says Range Cafe pastry chef Michael Fram. “And then we make a pumpkin pastry cream full of the spices: cinnamon, nutmeg, clove, allspice, ginger. We top it up with a vanilla whipped cream, and then we put toasted pepitas around it as well as a drizzle of salted caramel around on top.”

While the Salted Caramel Pumpkin Cream Pie was only available by the slice for a limited time this year, customers can still call any Range Cafe location to order a whole pie in advance. “It’s a different alternative to the traditional pumpkin pie with all of the same flavors, and not so dense, a little bit lighter,” Fram says. “That’s what we try to do here is just kinda mock up different things. —TRISTEN CRITCHFIELD

Range Cafe

4401 Wyoming Blvd NE (five other locations) (505) 293-2633 rangecafe.com

LINDO MEXICO $$

7209 Central Ave. NE plus one other metro location (505) 266-2999

lindomexicogrillandseafood.com

This once smaller operation has since been in business for 20 years. With extreme passion to express the heritage of certain dishes through authentic tastes, owners are proud to have an atmosphere that values family and traditions. Some popular items include mole, tacos, guacamole and their chile rojo. All made fresh in house.

LINDY’S DINER $$

500 Central Ave. SW, #3114 (505) 242-2582

lindysdinerabq.com

Lindy’s is a neighborhood joint, through and through. The sort of place where, even if they don’t know your name, you’ll feel like they do anyway. The owners recommend the Ultimate Burger for that classic American diner experience.

LILY AND LIAM BISTRO $$

1751 Rio Rancho Blvd. SE, Ste 101, Rio Rancho (505) 340-3309, lilyandliambistro.com

The NM Dutch Baby (loaded with green chile, of course) is a Lily and Liam staple that has regulars coming back time and again. As a family-run business, it makes perfect sense that your whole family will love this homegrown spot.

LITTLE BEAR COFFEE

2632 Pennsylvania St. NE (505) 917-8902, littlebearcoffeeco.com

Plus 1 other metro location

THE LOCAL BREWHOUSE $$

300 Unser Blvd. SE, Rio Rancho (505) 994-2007

Even situated in the large metro area, The Local Brewhouse still has that small town, neighborhood charm. Their menu features brewpub classics and 32 local, regional, domestic, and international beers and ciders on tap, more than a dozen of which are brewed in house.

LOS COMPADRES RESTAURANT

2437 Central Ave. NW (505) 452-8091, compadresabq.com

$

Located near Uptown, Little Bear is not just serving up quality brew, but also providing an outpost for the neighborhood and coffee community.

$

Family recipes like the No. 16 Taco Plate, tacos with carne y papas (beef and potatoes) and the restaurant’s Menudo, have kept locals coming back for more than 15 years.

LOS CUATES $$

8700 Menual Blvd. NE plus 2 other metro locations (505) 237-2800

loscuatesrestaurants.com

Popular since it opened over 25 years ago, Los Cuates serves its own ancho-chile salsa and tons of delicious New Mexican dishes in humongous portions.

LOS OLIVOS MEXICAN RESTAURANT $

7900 Zuni Rd. SE (505) 503-7879

Virtually everything on the menu at Los Olivos is Hernandez family recipe. Focused on traditional Mexican flavors, diners can enjoy authentic tacos, tortas, burritos, and soups, as well as different salsa for every dish.

LOYOLA’S FAMILY RESTAURANT $$ 4500 Central Ave. SE, (505) 268-6478

loyolasfamilyrestaurant.com

You’ll find both American and New Mexican goodies here, from fried chicken, roast beef and sandwiches to tasty local favorites such as burritos and posole.

LUIGI’S RISTORANTE AND PIZZERIA $$ 6225 4th St. NW (505) 343-0466, luigisitalianfood.com

Enjoy more than 250 made-from-scratch Italian dishes, including pizza, chicken Florentine, spaghetti and meatballs, and green chile chicken lasagna.

M’TUCCI’S

6001 Winter Haven Rd. NW plus 3 other metro locations (505) 503-7327, mtuccis.com

$$

The menu at the Westside’s authentic Italian staple features refined comfort food classics, from meatball marinara to pot roast. Other menu items are crafted from choice Berkshire pigs that the eatery imports from northern Iowa and southern Minnesota farms. In fact, a unique pork dish is incorporated into a featured dinner special every night. Wash down your pasta, pizza, or salad with a carefully crafted cocktail from the bar.

MAC’S STEAK IN THE ROUGH $

4515 Menaul Blvd. NE plus 1 other metro location (505) 888-3611, macsnm.com

Taquitos, onion rings, guacamole salad, and an original “steak in the rough”—slivers of beef served with French fries, coleslaw, a roll, catsup, and a fresh green scallion… these are just a few of the reasons Mac’s has been in business for so many years.

Salted Caramel Pumpkin Cream Pie, $32 (for whole pie)

MANZANO GRILLE AT THE CANYON CLUB AT FOUR HILLS $$

911 Four Hills Rd. SE (505) 299-9555, canyonclubgolf.com

This newly remodeled property was rejuvenated thanks to its own club members, and now boasts modern décor, floor-to-ceiling windows, and a relaxed and inviting atmosphere. Members can enjoy creative dishes like Pork Alexander, New Mexico Eggs Benedict with green chile Hollandaise sauce, or the Turkey Lurkey, including green chile and Pepper Jack cheese in the dining room or al fresco on its large, shaded patio overlooking the mountain vistas. Dining-only memberships available.

MARIO’S PIZZA $$

2401 San Pedro Dr. NE plus 3 other metro locations (505) 883-4414, mariospizzaabq.com

Gourmet pizzas, big bowls of pasta, custom calzones and New York-style sandwiches are the norm at this tasty Italian eatery.

MARISCOS ALTAMAR $$

1517 Coors Blvd. NW plus 1 other metro location (505) 831-1496

mariscosaltamarabq.com

With live music on the weekends, colorful murals, and authentic Mexican seafood dishes such as tostada de ceviche with shrimp, fish, and snow crab, dining at Mariscos Altamar is well worth the trip.

MARY & TITO’S CAFÉ $

2711 4th St. NW (505) 344-6266, maryandtitos.com

From their famous carne adovada to their authentic New Mexican chips and salsa, Mary & Tito’s Café makes sure guests leave full and happy. This homey café also became the only Albuquerque restaurant to win a James Beard Foundation America’s Classics Award in 2010.

MATA G VEGETARIAN

KITCHEN

116 Amherst Dr. SE (505) 266-6374, mata-g.com

$$

An authentic vegetarian restaurant with a wide variety of vegetarian breakfasts, soups, salads, sandwiches, and hot specials.

MARIGOLD CAFE

161 Lang Ave. NE, Ste C (505) 433-4427, marigoldabq.com

$

This cozy cafe is serving up a much-loved fusion of Indian and American cuisine. The marigold cafe is a local family-owned business that uses only the highest quality ingredients and spices.

MAZAYA

CAFÉ

120 Harvard Dr. SE (505) 582-2447, mazayacafe.com

$

Mazaya Café is dedicated to adding an authentic Mediterranean dining experience to the medley of options in the Nob Hill area–without breaking the bank for its diners. If you are looking to fill up, fresh-grilled kebabs, a half-dozen wraps, shawarma, and three kinds of fried or steamed dumpling plates headline the restaurant’s entrée menu.

MESA PROVISIONS

3120 Central Ave. SE (505) 494-5264, mesaprovisions.com

$$

With an emphasis on seasonally and locally influenced ingredients, you can always expect to find something fresh on the menu at Mesa Provisions. And although they have a wide variety of culinary offerings, year-round staples such as the half-smoked chicken or the green chile cheddar biscuit will have you coming back for more.

MERAKI COFFEE + MARKET

5900 Eubank Blvd. NE (505) 291-1116, drinkmerakiabq.com

Meraki in Greek is the word that describes the attention and love put into something you are preparing for others. With all real ingredients (no fake butter, sugar substitutes, etc.) it is clear the passion runs through each item that is made at Meraki. Everything is made early in the morning and most ingredients are sold in-store exclusively. Whether you’re looking for a classic cappuccino or smoked salmon toast with homemade tomato jam, you are sure to find that every dish is extremely high quality and delicious.

MICHAEL THOMAS COFFEE ROASTERS

(505) 504-7078

202 Bryn Mawr Dr. SE michaelthomascoffee.com

$

Michael Thomas’ fresh-roasted coffees can be purchased in bulk or by the cup. Favorites include the Banda Bear Blend and the Duke’s Runners’ Blend. If you prefer to let them make your cup of Joe, try an espresso-based drink such as a Double Espresso, a Macchiato, or a Cubano.

BITES

MICK’S CHILE FIX

3351 Candelaria Rd. NE, Ste A (505) 881-2233, mickschilefix.com

$

One of the city’s true spots for getting something hot: try The Shocker (an eight-pound breakfast burrito), huevos rancheros, or the Frito pie, all with homemade red or green chile.

MILLY’S $

2100 Candelaria Rd. NE plus 1 other metro location (505) 884-0707, millysrestaurants.com

If you’re not sure what to eat, have a little of everything with an American-New Mexican–Greek menu. This breakfast and lunch spot melds salads and sandwiches with traditional New Mexican and Greek entrees.

MONROE’S RESTAURANT

6051 Osuna Rd. NE plus 1 other metro location (505) 881-4224, monroeschile.com

$

More than 50 years after opening its doors south of Old Town, Monroe’s continues to serve reliable New Mexican favorites to a local fan base, and service around here is a team effort, so no glass goes unfilled.

MONTE CARLO STEAKHOUSE $$$

3916 Central Ave. SW, (505) 836-9886

The iconic steakhouse meets liquor store has been featured on the Food Network and boasts some of the best steaks in the city. Since 1971, locals always come back for hand-cut steaks, house-made Greek salad dressing, freshly cut fries, and a mean green chile cheeseburger.

MR. TOKYO $$

11200 Montgomery Blvd. NE, (505) 292-4728

Soak up the cool Zen-like atmosphere while enjoying six versions of fried rice, sushi, sashimi, tempura, hibachi, grilled udon, soups, and teriyaki spiced with fiery Thai chili peppers.

MUSTANG CAFÉ $

8601 Lomas Blvd. NE, (505) 275-4477

Perfect for anyone shopping at the Rich Ford car dealership—or anyone at all—is this auto-themed restaurant, which serves up homemade breakfast burritos, papitas, enchiladas, rellenos, tamales, and the Dennis Snyder Favorite: a 16-oz. sirloin patty with cheese and chile.

NAAN & DOSA $$

6501 Wyoming Blvd. NE (505) 797-4243

naananddosa.com

Many Indian restaurants only serve either Northern or Southern Indian food. Not Naan and Dosa. Named for the traditional breads from both regions of the country, take your pick of the leavened flatbreads (naan) or eight different types of rolled dosas. Also try their lunch buffet Tuesdays through Saturdays, featuring a sampling of their menu.

NAGOMI RESTAURANT $

2400 Juan Tabo Blvd. NE (505) 298-3081

nagomirestaurantabq.com

The Nagomi menu is virtually overrun with Japanese culinary classics. Nagomi is also one of the few places in Albuquerque where you can go to indulge in shabu-shabu, a Japanese-style hot pot.

NAKA SUSHI

1035 Juan Tabo Blvd. NE (505) 200-9152

nakasushiabq.com

$$

A little bit of Thai, a little bit of Korean, and a little bit of Japanese, but entirely delicious. Naka Sushi fuses multiple Asian flavors to make fresh sushi, bento boxes, and other Asian dishes, all in a location with a vibrant, appealing ambiance.

NAMASTE $

1580 Deborah Rd. SE, plus 1 other metro location (505) 896-3126, namastenm.net

Offering authentic Nepalese and Indian dishes—including chicken tikka masala and lamb curry—Namaste also serves traditional food with a New Mexico twist, such as the green chile chicken curry.

NAPOLI

COFFEE

3035 Menaul Blvd. NE (505) 884-5454, napolicoffee.com

$

A diversified menu of caffeinated companions means something for everyone at Napoli Coffee. Currently located on Menaul, Napoli aims to please and cater to guest requests, so the possibilities and drink combinations are seemingly endless. In addition to coffee, they also offer a variety of freshly made sandwiches, wraps, and breakfast burritos.

NARUTO $

2110 Central Ave. SE (505) 369-1039, narutonoodle.com

Who knew Ramen noodles could be so creative, so diverse, and so darn good. Naruto is reinventing the Ramen noodle with specialized dishes that can’t be found anywhere else in the city.

NEW MEXICO BEEF JERKY COMPANY $

1425 4th St NW (505) 242-6121

newmexicobeefjerkycompany.com

Beef jerky? Check. Chicharrones? You better believe it. Tacos, burgers, and burritos - who knew that the New Mexico Beef Jerky Company had so much awesome food to offer? You don’t stay in business for 45 years without good reason, so be sure to swing by this classic joint to get your New Mexican food fix.

NEXUS BREWERY $$

4730 Pan American Fwy. NE, Ste D plus 1 other metro location (505) 242-4100, nexusbrewery.com

If the made-to-order fried chicken and waffles and mac and cheese has you drooling, reach for one of Nexus’ brewed in-house beers.

NEXUS BLUE SMOKEHOUSE $$

1511 Broadway Blvd. SE (505) 445-1545

smokehouse.nexusbrewery.com

Tender and mouthwatering meat, Nexus uses the blue smoke method. With favorites like burnt ends and pulled pork sandwiches, tangy sides, and perfectly paired brews, Nexus Blue Smokehouse achieves top of the line status.

NM SANGWICHES $

4400 Masthead St. NE, Suite 160 (505) 835-5138 nmsoulfoodco.co

The former Rio Rancho favorite has moved to North ABQ with their menu of classic sandwiches, served both hot (grilled cheese, pulled pork, meatball) and cold (chicken salad, BLT), plus salads. The breakfast menu includes bowls, biscuits & gravy, muffins and bagels.

NOODLE WORKS $$

5901 Wyoming Blvd. NE, Ste S (505) 990-0055

noodleworksnm.com

Every noodle at Noodle Works hand stretched, hand spun, and hand sliced in house fresh for every meal. With unique dishes and signature takes on popular favorites, almost everything on the menu can be modified or elaborated with noodles.

OAK TREE CAFÉ $$$

4545 Alameda Blvd. NE (505) 830-2233, cafeoaktree.com

This hometown café has served a lot of locals over the past 30 years, and the current venue on Alameda is great at the basics, including burgers, sandwiches, and salads, made fresh, in-house every day.

OHANA HUT $

5740 Night Whisper Rd. NW (505) 508-4439, ohanahut.com

Family owned and operated Ohana Hut means “Family Hut.” It specializes in Hawaiian, Japanese, and Korean flavors to create an Asian fusion menu with a New Mexican twist.

OLD TOWN PIZZA PARLOR $$

108 Rio Grande Blvd. NW (505) 999-1949, oldtownpizzaabq.com

This comfy, funky, family-owned restaurant serves tasty pies, huge calzones, and portions of pasta that won’t ever leave you hungry.

OLO DESSERT STUDIO

3339 Central Ave. NE, Ste C-3 (505) 750-4656, olodessertstudio.com

$

Nothing is as sweet as a guilt-free treat. In the same building as Staples in Nob Hill, Olo features a Candylandesque interior, complete with 10 flavor choices and a saladbar-sized toppings bar.

O’HARE’S GRILLE & PUB

4100 Southern Blvd. SE, Rio Rancho (505) 896-0123, oharesgrillepub.com

$$

With a menu that is centered around the idea that variety is the key to success, O’Hare’s offers pub fare in a familyfriendly atmosphere. Try the Corned Beef and Cabbage special, O’Hare’s Double Decker Reuben, or the staple Fish and Chips, for a truly Irish experience.

ONI $$

600 Central Ave. SW # 100 (505) 503-6722, oniabq.com

Warm, umami scents fill the air at Oni, which has an abundance of ramen and other Japanese options. A house favorite is the Shoyu Ramen, which features cherry wood smoked pork belly, seasonal vegetables, and a pork bone broth that’s cooked in-house.

O’NIELL’S PUB $$

4310 Central Ave. SE plus 1 other metro location (505) 255-6782, oniells.com

O’Niell’s boasts the same neighborhood feeling, many of the same staffers, and virtually the same menu (including the “weird sandwich,” the “burger in paradise,” and homemade fish and chips). Added: an outdoor patio and more beer choices.

BITES

A GENIUS COMBINATION

Some combinations just go naturally together, which is probably why the Chocolate Peanut Butter Pie has been a staple of the Vic’s Daily Cafe menu for 26 years.

For owner Victor Pandazis, it was essential to find the ideal combination of ingredients. The key is adding a little bit of whipped cream into the filling.

“I just try to lighten it up a little bit,” he says. “So it’s got a little bit of a creamier mouth feel as it kind of warms in your mouth. You see it in pies, but a lot of times the pies are much more dense.

The pies one sees at Vic’s are available by the slice, while a whole version requires 48 hours’ notice to prepare. They’re always made fresh daily, and it’s not unusual for them to sell out.

“Whoever came up with that, I guess you could say ‘genius’ because it’s just a great combination,” Pandazis says. –TRISTEN CRITCHFIELD

Vic’s Daily Cafe

3600 Osuna Rd NE #105 (505) 341-9710 vicsdailycafe.com

O RAMEN $

2114 Central Ave. SE, (505) 508-1897

Yes, the Duke City has the real thing. O Ramen’s Tonkotsu (pork bone broth) spends 18 hours on the stovetop before it blesses your bowl; expect plenty of options for vegetarians and Japanese curry lovers, to boot.

ORCHID THAI CUISINE

4300 Central Ave. SE (505) 265-4047, orchidabq.com

$

Orchid Thai has been serving hungry Albuquerqueans traditional dishes like Pad Thai at its Nob Hill location for more than a decade. But this award-winning eatery goes beyond the traditional with unique dishes like deep-fried sesame duck, green tea curry, and Szechwan eggplant, all made from scratch.

THE

OWL CAFÉ

800 Eubank Blvd. NE (505) 291-4900 owlcafealbuquerque.com

PADILLA’S MEXICAN KITCHEN

1510 Girard Blvd. NE, (505) 262-0115

$

It might not get any more New Mexican than it does at Padilla’s—from huevos rancheros and tamales to chile rellenos and egg-topped blue corn enchiladas. You may have to shake your head after a taste of the chile just to remind yourself you’re not in your grandmother’s kitchen. A sopaipilla dripping with honey will seal the deal for your traditional meal.

PAISANO’S ITALIAN RESTAURANT

1935 Eubank Blvd. NE (505) 298-7541, paisanosabq.com

$$

World-famous green chile cheeseburgers, milkshakes, fajitas, quesadillas, meatloaf, burritos, fries… the list of great drool-worthy dishes goes on and on.

PACIFIC PARADISE TROPICAL GRILL AND SUSHI BAR

$$

3000 San Pedro Dr. NE (505) 881-0999

pacific-paradise-restaurant-abq.com

Faux palms and tiki huts frame a menu filled with more than 100 options: salads, soups, stir-fry, seafood, fried rice, noodles, sushi, and dessert menu. Try the Seafood Rice Pizza or Rock ‘n’ Roll Sushi.

Tacos, Green Tamale Pie).

PAPA NACHOS

7648 Louisiana Blvd. NE (505) 821-4900, papanachosfood.com

$$

Family recipes have kept Paisano’s going for more than 35 years, but the hand-rolled pasta, hand-stuffed ravioli, homemade sausage and marinara haven’t hurt business, either. It’s also the only place in town to get wheat-free pizza and pasta.

THE PALETA BAR $

2325 San Pedro Dr. NE plus 12 other metro locations (505) 884-0049, thepaletabar.com

A hidden Albuquerque gem, The Paleta Bar has taken a tried-and-true, frozen Mexican dessert to new heights. Since 2017, this paleta wonderland has been slinging refreshing Mexican popsicles in endless combinations of flavors.

PAPA FELIPE’S MEXICAN

RESTAURANT $$

9800 Menaul Blvd. NE (505) 292-8877, papafelipes.com

Papa Felipe’s exceeds expectations by offering traditional New Mexican cuisine (enchiladas, stuffed sopaipillas, tacos)

$$

Great homemade Mexican food based on tried-and-true family recipes is the specialty here: burritos, fish tacos, and the namesake nachos will all make your panza happy.

PARS CUISINE

4320 The 25 Way NE, Ste 100 (505) 345-5156, parscuisine.us

$$

For more than 20 years, Pars has served Persian and Mediterranean menu items in a unique atmosphere. Choose to sit on the floor under a large tent, and enjoy the talents of belly dancers, and enjoy tasty kebabs, gyros and more.

PELICAN’S RESTAURANT $$$

9800 Montgomery Blvd. NE plus 1 other metro location (505) 298-7678, pelicansabq.com

For 30 years, customers have fallen for Pelican’s—hook, line and sinker. Favorite entrées include Alaskan king crab, Australian lobster tail, and their delicious prime rib.

PEREA’S NEW MEXICAN RESTAURANT $

1140 Juan Tabo Blvd. NE (505) 293-0157

Even after multiple relocations over the course of it’s 40plus year history in Albuquerque, Perea’s keeps their loyal customers and newcomings coming back with their hearty New Mexican comfort foods.

PHOTO BY DON JAMES/ATM

as well as simple twists on favorite dishes (green chile carne adovada, Tampico

Chocolate Peanut Butter Pie, $6.99 (Slice), $25.99 for the whole pie.

PEREA’S TIJUANA BAR $$

4590 Corrales Rd., (505) 898-2442

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

PERICO’S $

10401 Golf Course Rd. NW plus 3 other metro locations (505) 792-5255

pericosmexicanrestaurant.com

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

PHO LINH $$

9100 Central Ave. SE (505) 266-3368, pholinhabq.com

Authentic Vietnamese cuisine is the name of the game at this restaurant. Look for pad thai, special noodles (with grilled barbecue shrimp), spring rolls, curry, and papaya salad.

PIATANZI $$

1403 Girard Blvd. NE (505) 792-1700, piatanzi.com

A neighborhood Italian eatery with artisan flair, Piatanzi serves up big bites on smallish plates that please families and adventurous foodies alike, in a venue that scores big points.

PIZZA 9 $$

4000 Louisiana Blvd. NE plus 9 other metro locations (505) 883-6463, pizzanine.com

Chicago-style pizza at 10 locations around the city, along with the option of gluten-free crust—that’s what Pizza 9 brings to the, er, table. Don’t forget the wings, salads, breadsticks and calzones to complement any meal.

PIZZERIA LUCA $$

8850 Holly Ave. NE (505) 797-8086, pizzerialuca.com

With imported Italian flour, cheese, and pepperoni, Pizzeria Luca offers authentic Italian cuisine. The restaurant has a subway-inspired interior and features delicious and affordable lunch specials.

PLANTY SWEET $$

2506 Washington St. NE (505) 433-7111, plantysweet.weebly.com

Planty Sweet is the city’s first 100% vegan and gluten-free bakery and dessert shop, and the quality of the products available is hard to deny. Not only do their artisanal baked goods taste fantastic, they are impeccably presented, each crafted to please the eye as much as the taste buds.

POKI POKI CEVICHERIA $$

3422 Central Ave. NE plus 1 other metro location (505) 503-1077, pokipokinm.com

Think deconstructed sushi if you’ve never had the traditionally Hawaiian poké. Completely customizable bowls with Latin and Asian fusion are the specialty here. Seven types of fish, 12 sauces, and 22 toppings make for endless combinations atop rice, chips, or a salad.

POLLITO CON PAPAS

6105 Gibson Blvd. SE (505) 765-5486, pollitoconpapas.com

$$

Get ready for a punch of Peruvian cuisine. The menu is dotted with combinations of chicken, potatoes, and cilantro rice. The chicken is brined in vinegar and cumin for about 10 hours, then fired on a spit. The traditional drink, chicha, makes the perfect complement to any dish. The southeast part of town just inched a bit closer to South America.

PONDEROSA BREWING

CO. $ 1761 Bellamah Ave. NW (505) 639-5941, ponderosabrewing.net

A sister brew pub to Pints Brewing in Portland, Oregon, Ponderosa features a wide selection of American and German standard beers, with a classic menu of burgers, salads, and innovative appetizers.

POP FIZZ $

1701 4th St. SW (505) 553-5929

Made in-house from all natural ingredients, kids can’t miss the Mexican paletas and ice cream tacos, and adults will love their menu of boozy popsicles and shakes. Find them on campus at the National Hispanic Cultural Center or book them for your own event or party.

PRAIRIE STAR RESTAURANT $$

288 Prairie Star Rd. (505) 867-3327, mynewmexicogolf.com

Taking a drive past Bernalillo is a pleasure when you know the visit will include amazing made-from-scratch dishes such as herb-grilled ribeye with chipotle cheddar gratin and New Mexico bison-raised tenderloin. Reservations are recommended.

BITES

PUPUSERIA Y RESTAURANTE SALVADOREÑO $

1701 Bridge Blvd. SW, (505) 243-8194

In El Salvador, pupusas (stuffed corn tortillas) are found on every street corner. In Albuquerque, they can only be found in the South Valley, stuffed with shrimp, calabacitas, cheese, beans, or guacamole and served with a side of fresh salsa and curtidos (a spicy cabbage salad garnish).

QUARTER CELTIC BREWPUB $$

1100 San Mateo Blvd. NE, #50 plus 1 other metro location quartercelticbrewpub.com

Irish brews like the Crimson Lass and Rye’t Side of Dublin are paired nicely with Celtic pub fare with a New Mexico twist. Must-tries include the classic fish and chips, ruben, shepherd’s pie, and poutine with green chile.

NEW RAMONA’S MEXICAN CAFE $$

7600 Jefferson St. NE, Suite 29 (505) 295-3945

For home-cooked food regional with local roots, look no further than Ramona’s Mexican Cafe. A hybrid of Mexican and New Mexican cuisine with the likes of tacos, enchiladas, burritos and quesadillas on the menu. The restaurant’s menu primarily features recipes from the owner’s mother, including Chile Colorado and the Norteño Plate.

RANGE CAFÉ $$

4400 Wyoming Blvd. NE plus 5 other metro locations (505) 293-2633, 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.

RED ROCK DELI $

2414 San Mateo Pl. NE (505) 332-9656

So authentic that the menu is derived from a family cookbook written entirely in Polish, Red Rock Deli boasts Polish and Chicago-style deli delights, especially their handmade pierogies with ingredients sourced from Chicago.

RELISH GOURMET SANDWICHES $$

8019 Menaul Blvd. NE (505) 299-0001

relishsandwichesabq.com

It’s no wonder this sandwich shop has been voted “best” by publications throughout Albuquerque—it serves only the best Boar’s Head meats and all of their dishes are accompanied by homemade sides or soups. Try the Cubano. You won’t be disappointed.

RESTORATION PIZZA $

5161 Lang Ave. NE, Ste A (505) 582-2720, restorationpizza.com

Here, good food and positive works—delivered simultaneously—is in the very nature of the business. The idea is to provide patrons with top-notch pies and first-rate beers while giving traditionally underemployed individuals work opportunities they would otherwise miss.

REVEL BURGER $$

4720 Alexander Blvd. NE (505) 303-4700

revelburger.com

Located inside Revel Entertainment, Revel burger’s delicious menu of Angus burgers and chicken sandwiches are cut, trimmed, and prepared in house. Try one of their

American classics or challenge yourself to the Jawbreaker: a five-patty, pound and a half burger.

RICHARD’S MEXICAN

RESTAURANT

3301 Menaul Blvd. NE, (505) 881-1039

$$

Mexican favorites—such as carne adovada, relleño, tacos, and green chile enchiladas—cooked in the healthiest, most nutritious, yummiest way possible. Open for breakfast and lunch.

RICHIE

B’S PIZZA

7200 Montgomery Blvd. NE, Ste A-2 (505) 312-8579, richiebsabq.com

$$

New York-style pizza has come home to roost in Albuquerque’s Northeast Heights. Whether by the slice or by the pie—some of which measure 25 inches in diameter—you’ll need every bit of your appetite when you visit Richie B’s. Not in the mood for pizza? Wrap your hands around a turkey, cheesesteak, or Italian sandwich, topped with its signature Viper sauce, or tempt your sweet tooth with traditional cannoli or New York-style cheesecake.

RIO BRAVO BREWING COMPANY $

1912 2nd St. NW (505) 900-3909

riobravobrewing.com

The pub and grill is bright and airy with high ceilings and a modern industrial style, mixed with the cozy rustic feel of a neighborhood bar, with 32 taps, including their award winning La Luz Lager.

ROCKIN’ TACO

2904 Indian School Rd. NE, LS (505) 401-1000

greenjeansfarmery.org

Rockin’ Taco is housed inside of Albuquerque’s premier indoor/outdoor gathering place, Green Jeans Farmery. With a food truck vibe and an East Coast flare, this hidden gem is elevating the street taco.

ROMA BAKERY & DELI

501 Roma Ave. NW (505) 843-9418

romabakeryanddeli.com

You’ll find more than fresh-baked cookies and pastries at this bakery—feast your eyes (and taste buds) on grilled sandwiches and eight fresh deli salads and soups.

ROSE GARDEN

6541 Paradise Blvd. NW, Ste E plus 1 other metro location (505) 897-8880

rosegardenabq.com

Over 100 menu items and great customer service ensures locals always return. Rose Garden never disappoints with a wide range of appetizers, soups and entrees. Owner, Mieng Lu, says the Kung Pao chicken, orange chicken and beef lo mein are just a few of his favorites.

RUSTIC BUBBLE TEA CAFE

840 Juan Tabo Blvd. NE, Ste B (505) 508-1813

Rustic Bubble Tea Cafe has all of the fundamentals of a bubble shop down, of course - the hint is in the namebut what sets the independent Albuquerque startup apart is the Vietnamese-inspired menu that accompanies its decadent beverages.

RUSTIC ON THE GREEN

3600 Cutler Ave.NE (505) 315-1148

rusticburger505.com

$

Rustic simplicity is the key for this burger joint at Green Jeans Farmery, serving up five equally-cravable 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 have 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 FAMILY RESTAURANT $

455 N Main St, Belen (505) 864-0093

Belen Mayor Rudy Jaramillo’s carne adovada is what put Rutilos 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 Rutilios breakfast burritos and classic New Mexican combos, and guests are sure to find something worth campaigning for.

SADIE’S OF NEW MEXICO $$ 6230 4th Street NW (505) 296-6940

sadiesofnewmexico.com

A staple in New Mexican cuisine, Sadie’s features enchiladas, carne adovada ribs, tacos, burritos, and of course, world-famous chips and salsa. Reservations are recommended.

SAGGIO’S $$

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

This university joint is known for its pizza, particularly the pepperoni and green chile-topped pie, but the pasta, sandwiches, and salads shouldn’t be slept on!

SAHARA MIDDLE EASTERN EATERY $

2622 Central Ave. SE, (505) 255-5400

saharamiddleeasterneatery.com

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

SAIGON RESTAURANT $

6001 San Mateo Blvd., Ste.D4, NE plus 1 other metro location (505) 884-0706

saigonrestaurantnm.com

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

SAKURA SUSHI & GRILL

6241 Riverside Plaza NW (505) 890-2838

abqsakurasushingrill.com

$$

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

SALATHAI

3619 Copper Ave. NE, (505) 265-9330

$

Made-from-scratch, fresh, ingredients and keeping it simple are owner Pitak Pitakkan’s rules to cook by. Pitakkan cooks every menu item himself so don’t go to Salathai in a

hurry. Pitakkan’s grandmother taught him to make curry and his curries are a longtime customer favorite.

SALT AND BOARD $$

115 Harvard Dr. SE, Ste. 9 (505) 219-2001

saltandboard.com

Salt and Board offers a tailored selection of wines to go along with different charcuterie boards, pressed sandwiches and salads. For those who aren’t wine drinkers, Salt and Board offers a variety of local New Mexico beers on tap.

THE SALT YARD WEST

3700 Ellison Dr. NW (505) 750-9273, thesaltyardnm.com

$$

A multi-concept bar and restaurant, The Salt Yard West 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, or just watching the game.

SAMURAI GRILL AND SUSHI BAR

9500 Montgomery Blvd. NE (505) 275-6601, abqsamurai.com

$$$

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

SANTIAGO’S NEW MEXICAN GRILL

1911 Eubank Blvd. NE, (505) 292-8226

$

It’s in the sauce—Papa Jim’s Taco Sauce, at least—which comes with items such as burritos, tacos, and salsa. This Santiago Scramble—a pile of scrambled eggs, cheese,

BITES

corn tortillas, chorizo, and hash browns—is great morning fuel. The tamale and enchilada take-and-bake casseroles will please any partygoer. And take a jar of that taco sauce home—after all, you can.

SAVOY BAR & GRILL $$$

10601 Montgomery Blvd. NE (505) 294-9463

savoyabq.com

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

SCARPA’S BRICK OVEN PIZZA $$

5500 Academy Rd. NE (505) 821-1885

scarpaspizza.com

That brick oven is cornerstone to this neighborhood favorite, producing pizzas such as the shrimp pesto, the Greek, and the chipotle chicken. But Scarpas also knows pasta, including red chile cream pasta and pasta sorento with oak-roasted chicken.

SEARED $$

119 San Pasquale Ave. SW (505) 999-8414

searedabq.com

During the day, the space is Cheese & Coffee, but at night, it gets a makeover and becomes Seared, a fine dining establishment serving up steak, pork loin, and Atlantic Salmon among other things.

SEASONS ROTISSERIE AND GRILL $$$

2031 Mountain Rd. NW (505) 766-5100

seasonsabq.com

As the name suggests, Seasons varies its menu in accordance with what’s going on throughout the year, using the finest, freshest ingredients. Depending on what time of year you venture in, you’ll find butternut squash ravioli, grilled Atlantic salmon, and bleu cheese-crusted beef filet. Reservations are recommended.

SERGIO’S BAKERY & CAFE $

2740 Wyoming Blvd. NE (505) 554-2602

Fresh, made-from-scratch cookies, donuts, breads, pastries, cakes, and cannolis are on the mouthwatering menu at this Italian bakery.

SHARK REEF CAFÉ $

2601 Central Ave. NW (505) 848-7182

To conclude your tour of the Albuquerque Aquarium, grab a seat at this full-service restaurant, where the dining room features a view of the oceanic reef exhibit. Catering to visitors, families, and daytime dates, the menu offers simple, fun options. Call ahead for special events, like themed dinners and holiday celebrations.

SHARKY’S FISH & SHRIMP $ 5420 Central Ave. SW (505) 831-8905

Slip on your flip-flops and enjoy some Baja–inspired seafood, tacos, and carefree beach house ambiance in this roadside outdoor eatery. Sharky’s won acclaim as the little food truck that could, and this brick-and-mortar locale delivers the goods.

SHOGUN JAPANESE RESTAURANT $$

3310 Central Ave. SE (505) 265-9166

https://shogunabq.com/

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 AND LUNCH $

2933 Monte Vista Blvd. NE (505) 433-2795

theshopabq.com

The Shop Breakfast and Lunch serves up breakfast and lunch (as the name implies) but with a focus on local sourcing and seasonal favorites. The dishes at The Shop deftly combine Creole and Latin American influences with a dose of New Mexican comfort. The flavors really pop.

SLAPFISH $$

6400 Holly Ave. NE plus 1 other metro location (505) 503-1645 | slapfishrestaurant.com

Have you ever had a fish so fresh that it jumped up and tail slapped you in the face? Well, that’s the joke behind the very popular eater, Slapfish. This fast casual gem has gained a great reputation for efficiency, service, flavor combos, and the freshness of their seafood.

SIXTY SIX ACRES $$

2400 12th St. NW (505) 243-2230, sixtysixacres.com

A modern take on a classic bar and grill, Sixty-Six Acres has something for everyone. With unique appetizers, salads, and bowls, plus craft cocktails, you’re sure to find something to satisfy. Located in the Avanyu Plaza, you can enjoy your meal with a beautiful view of the Sandias.

SLATE STREET BILLIARDS BAR & GRILLE $

2003 Southern Blvd. SE, #139, Rio Rancho (505) 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 has great Happy Hour pricing and plenty of special events.

SLATE STREET CAFE $$

515 Slate Ave. NW (505) 243-2210

slatestreetcafe.com

Slate Street Cafe is a sleek, contemporary eatery that combines big city ambiance 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 plus 1 other metro locations (505) 261-2058

sliceanddicepizzeria.com

SQUEEZED JUICE BAR

7900 San Pedro Dr. NE, Ste A-12 plus 2 other metro locations (505) 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.

ST. JAMES TEA ROOM

320 Osuna Rd. NE, Ste D (505) 242-3752

stjamestearoom.com

$$$

Albuquerque’s long-standing, go-to teahouse, this enveloping, intricately detailed, and authentically British tearoom provides old-fashioned conversation and honest service.

STARR BROS. BREWING

5700 San Antonio Dr. NE, Ste B1 (505) 492-2752 starrbrothersbrewing.com

$

With dishes ranging from American favorites to Southern fare, Starr Bros. Brewing is more than an award-winning brewery. It has turned heads with Poutine Burqueno: 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.

STEEL BENDER BREWYARD $$

8305 2nd St. NW (505) 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 housemade beers and its gourmet menu.

STICKY

RICE

7600 Jefferson St. NE, #5 (505) 797-1288

$

With both a sweeping library of board games and full menu of hot pies and subs, Slice and Dice is a venue for everyone from seasoned players to wide-eyed beginners (or people just hungry for some pizza). They provide a space where you can gather with a few friends and take in the twin delights of pizza and board games.

SOBREMESA

3421 Coors Blvd. NW (505) 444-5555, sobremesanm.com

$$

This Spanish-inspired restaurant brings people together with a cozy atmosphere, craft beer, and a vast selection of fresh and locally sourced foods.

SOO BAK

11 Hermosa Dr. SE (505) 268-0017

soobakfoods.com

$

Likely the only authentic Laotian sticky rice to be found anywhere in ABQ, this 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.

STONE FACE TAVERN

8201 San Pedro Dr. NE (505) 822-8855

$$

Whether as a sports bar, live music venue, upscale grill, or just as a place that offers a little fun in the sand, Stone Face Tavern has something for everyone. Inside these doors, guarded by stone gargoyles, you’ll find large, shareable appetizers and entrees, plenty of beets on tap, and both outdoor and indoor volleyball courts.

STORMING CRAB

5001 San Mateo Blvd. NE plus 1 other metro location (505) 407-2032 albuquerque.stormingcrab.us

$

Serving up a style of food known as “koi fusion”, Soo Bak offers a wide variety of delicious entrees including eight different varieties of kimchi. Try the Soy Crunch Kimchi, which comes with pickled chayote squash, onions, some jalapenos, and fish sauce, apple juice, soy sauce, and vinegar.

$$

Specializing in large, customizable seafood boils, rich in Cajun and Atlantic coast flavor, Storming Crab’s selection of dinner combos encourages diners 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 (505) 796-9343, straightuppizza.com

$$

Pizza, wings, calzones, and cannolis, Straight Up Pizza has it all. For over 20 years, they’ve been creating high-quality, made-to-order favorites. The veteran-owned and familyoperated pizzeria will have you feeling right at home.

STRIPES BURRITO CO $

2204 Menaul Blvd. NE plus 6 other metro locations (505) 881-5151, stripesco.com

Stripes is serving up classic burritos all day long. From bacon to carne adovada, the flavor-packed favorite will surely hit the spot. What’s the hardest choice you’ll have to make? Red or green!

NEW SUNNYSIDE UP BREAKFAST & LUNCH CAFE

6909 Menaul Blvd NE, Ste A (505) 888-3447, sunnysideupabq.com

Located right by Uptown, patrons can find everything from eggs (prepared in various ways) to waffles to cocktails and more served up from breakfast through lunch. Specific menu items include Strawberry Banana Waffle, Bacon Avocado Scramble and Arizona Turkey.

SUSHIBUCKS

2106 Central Ave. SE, Ste A (505) 243-8089

This Asian-inspired restaurant with New Mexican flair provides customers with fast service and quality food. Sushibucks offers over 30 sushi rolls, including baked and no-rice offerings. Diners can also order udon, bulgogi, and bibimbap for those not feeling sushi.

SUSHI KING

9421 Coors Blvd. NW (505) 890-6200, sushikingabq.com

As one of the originators of sushi in Albuquerque, it’s no wonder Sushi King is beloved by so many. By merging tastes of Japan and America with rolls like the New Mexico Roll and the Lady in Red, you really can’t go wrong.

SUSHI XUAN $$

417 Tramway Blvd. NE, #3 (505) 200-2477

sushixuanasiangrill.com

You’ll find more than just 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 (505) 275-4777

sushiyanm.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 salmon in the city.

SWISS ALPS BAKERY & BODEGA

3000 San Pedro Dr. NE (505) 881-3063, swissalpsbakery.com

$

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

TAAJ PALACE

1435 Eubank Blvd. NE (505) 296-0109, taajpalacenm.com

$

Taaj Palace is a multifaceted field of flavor and texture, built around the fiery core of the tandoor oven, that serves up a variety of delicious curries, including the widely popular

chicken makhani (butter chicken), where tandoori chicken is presented swimming in a creamy tomato sauce.

TACO SAL $

9621 Menaul Blvd. NE (505) 298-2210

This family-owned and operated restaurant offers tasty, traditional New Mexican (burritos, chile rellenos, enchiladas, tacos, huevos rancheros, and more) with its own chunky salsa, made with real green chile.

TACO SHEL $

7001 San Antonio Dr NE Suite G (505) 828-0260 tacoshel.com

Be sure to bring cash when you come to this New Mexican staple. You’ll be glad you did, because whether you prefer tamales, enchiladas, sopapillas, or any other New Mexican classic, you can be sure that it will have been made fresh, in-house with affordable prices at Taco Shel.

TAJ MAHAL CUISINE OF INDIA $ 1430 Carlisle Blvd. NE (505) 255-1994, tajmahalabq.com

Taj Mahal is filled with all of your Indian favorites, from fresh naan (try the garlic version) to tasty saag paneer. The line goes out the door for the popular lunch buffet.

TAKO TEN $

1250 Candelaria Rd. NE, Ste B plus 1 other metro location (505) 508-3518

Chef and owner Dominic Valenzuela takes a creative spin on tacos, or takos if you will, by curating a unique menu, which includes a Vegan Sweet Potato Tako.

BITES

TAMASHI $$

6400 Holly Ave NE, Ste G (505) 717-2457 tamashiabq.com

Award winning sushi at reasonable prices, unique appetizers, and hand picked alcohol are just some of the reasons to eat at Tamashi. Did we mention they also have killer ramen? With so much variety, you’re sure to become a regular.

TAP N TACO $

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

This spot specializes in Mexican street tacos, quesadillas, papa asada, nachos, and fries, with protein options for everyone ranging from asada to vegetarian. If you’re a fan of salsa bars, Tap N Taco has one with just about everything you need to elevate your food. Not only are the taco options pleasing to the palate but there’s an aesthetic appeal too.

TASTE OF INDIA $$

1605 Juan Tabo Blvd. NE (505) 294-6342, tasteofindiaabq.com

Family recipes modified for American tastes; Taste of India typically dials back the spice a bit. But it’s no misnomer to think of Taste of India as just what the name advertises: a taste of regional flavors, conveyed by people who grew up with them

TASTY NOODLES AND DUMPLINGS $$

2325 San Pedro Dr. NE, Ste 1E (505) 219-3988

tastynoodlesanddumplings.com

This Uptown spot known for their hand-pulled noodles and made-to-order dumplings and Bao (soup dumplings)

also features more “traditional” Chinese fare and an adventurous Chef’s Special menu on request.

TEN 3 $$

30 Tramway Rd. NE (505) 764-8363, ten3tram.com

Whether you’re looking for fine or casual dining, TEN 3 is an experience. With a take on modern American and Mediterranean cuisine, choose from a menu of delicious appetizers, salads, and entrees while dining 10,300 feet above sea level. TEN 3 is a treat for your eyes and taste buds as you sit at the top of Sandia Peak.

TEOFILO’S RESTAURANTE $$

144 Main St. NW, Los Lunas (505) 865-5511

teofilos.com

This restaurant’s generations-old made-from-scratch recipes will draw you to Los Lunas, along with the warm chips, chile rellenos, crème cake enchiladas, and more, all handmade from scratch.

TERIYAKI MADNESS $$

11032 Montgomery Blvd. NE (505) 508-0430

teriyakimadness.com

For those looking for a break from the old guard of fast casual Asian cuisine, Teriyaki Madness offers fresh, simple teriyaki bowls. The secret is in their house made sauce, officially known as MAD sauce.

THAI BORAN $$

3236 La Orilla Rd. NW, Ste A (505) 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 II $

4201 Central Ave. NE (505) 232-3200

thaicuisinenm.com

House in perhaps the most curious A-frame along Route 66, this is the second-coming of a much-beloved 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

$ 10707 Corrales Rd. (505) 890-0059 thaikitchenabq.com

Art Xaiyasiha is one of two siblings who crafted one of the Duke City’s first great Thai restaurants, Siam Cafe. Thai Kitchen is his very own venture, featuring his takes on authentic dishes that taste “just like they do back home”.

THAI HOUSE

$$

2000 Carlisle Blvd. NE (505) 247-9205 thaihouserestaurantabq.com

With an impressive stay in ABQ (Thai House is approaching its 40-year anniversary), this South Asian restaurant has a secret weapon in its native Thai chef who brings her vast knowledge of Thai cuisine to the metro.

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THAI SPICE $$

7441 Paseo Del Norte NE (505) 503-1521, thaispiceabq.com

An extensive menu features authentic Thai favorites like Pad Thai or Thai fried rice. Lunch special includes an egg roll, entrée, and coconut milk tapioca pudding punctuated with an origami rose–topped straw.

THAI VEGAN $$

5505 Osuna Rd. NE plus 1 other metro location (505) 884-4610, thaivegannm.com

Utilizing local organic produce, you’ll get some of the healthiest food around, all without sacrificing taste. This non-vegan favorite has hearty offerings and a soy chicken that satisfies even the pickiest of meat eaters.

THEOBROMA CHOCOLATIER $

12611 Montgomery Blvd. NE (505) 293-6545 theobromachocolatier.com

More than 20 years of experience goes into every morsel of European–inspired chocolate and sweet treat at this 505 sweet-tooth savior. Streamlined and polished, Theobroma has the look of a franchise, but everything is hand-crafted and produced on-site.

THE WHOLE ENCHILADA $$

10701 Corrales Rd, #25 505-897-5933

The Whole Enchilada is dishing up authentic Mexican food and great customer service. By incorporating different cheeses like queso fresco, and guajillo chiles instead of the red or green used here in New Mexico, the flavors shine to give a true Mexican Influence to each dish. The Whole Enchiladas fare extends beyond the restaurant moniker

with options such as bone marrow tacos, steaks, and seared fish filets.

THUNDER ROAD STEAKHOUSE AND CANTINA AT

ROUTE 66 CASINO HOTEL $$

14500 Central Ave. SW, Laguna Pueblo (505) 352-7888, rt66casino.com

Nestled inside this busy casino, you’ll find dishes that are a confluence of cultures at Thunder Road: made-fromscratch salsas, fresh tortillas, Pastel de Tres Leches Cake, Yucatan Tacos, Smoked Baby Back Pork Ribs, and much more.

TIA B’S LA WAFFLERIA $

3710 Campus Blvd. NE (505) 492-2007

lawaffleriaabq.com

You’ve never experienced waffles of this magnitude. A residential home-turned-restaurant, anticipate artisan flare (lavender whipped cream, goat cheese, and caramel apple toppings) and plenty of goods for vegans and celiacs.

TIA BETTY BLUE’S $

1248 San Mateo Blvd. SE (505) 268-1955, tiabettyblues.com

1940s influence is sprinkled throughout this gem, from the décor to the food. The chile, red or green, is nice and spicy, just like your grandma made it. New Mexican breakfast and lunch items dot the menu (including many gluten-free and vegetarian options), but often have a unique twist, like ranchero blue corn waffles piled high with eggs, carne adovada, and chile. The coffee is fresh, and numerous specialty beverages are poured up daily.

TIA JUANITA’S PRONTO!

2200 Sunport Loop SE (505) 842-4280

fresquezcompanies.com

$

You’ve never experienced waffles of this magnitude. A residential home-turned-restaurant, anticipate artisan flare (lavender whipped cream, goat cheese, and caramel apple toppings) and plenty of goods for vegans and celiacs.

TOMASITA’S

4949 PAN AMERICAN FWY. NE (505) 344-1204, tomasitas.com

$$

Known widely for its Northern New Mexican food and margaritas, Tomasita’s prides itself on authenticity and locally sourced ingredients. The food and friendly service will not disappoint.

TURTLE MOUNTAIN NORTH

7835 Enchanted Hills Blvd. NE, Rio Rancho plus 1 other metro location (505)404-0414

$$

The newest location of a beloved original, Turtle Mountain North features double the beer taps and double the kitchen size. Keeping classic brewery finds on the menu, they have expanded to include harder-to-execute menu items such as glazed salmon steaks, and Jagerschnitzel. New menu items paired with a longer wine and beer list takes Turtle Mountain to an elevated level.

TRAIL RIDER PIZZA

12165 NM-14, Ste B2, Cedar Crest (505) 281-6068, trailriderpizza.com

$$

The fact that this spot is a 98% from scratch kitchen should be reason enough to stop by, and with 14 types of specialty pizza, there’s bound to be something for everyone.

TRIANA $$

111 Carlisle Blvd. NE (505) 503-6202

triananobhill.com

Named after the historic district in Seville, Spain, Trianas brings traditional tapas to Nob Hill. Their seasonal menus ensure only the freshest ingredients go into their beautiful, eye-catching small plates, making every bite a flavorful experience.

TULLY’S ITALIAN DELI AND MEATS $$

1425 San Mateo Blvd. NE, Ste A (505) 255-5370

tullysdeli.com

A family-owned and operated spot through and through, this Duke City staple has been the one-stop shop for all things authentically Italian for over half a century. Come in for lunch for their mouthwatering signature subs, stock up on imported Italian cheeses and pasta at the market, and try fresh, scratch-made cannolis and other pastries at the bakery.

TWO BOYS DONUTS $

6400 Holly Ave. NE, Ste H plus 3 other metro locations (505) 302-0102

twoboysdonuts.com

Regularly stocking more than 30 flavors of donut, Two Boys has particular favorites–like their blueberry cake donuts with maple icing and cinnamon sugar–and also brews up Villa Myriam coffee, giving you everything you need for a full-course wake-up.

TWO CRANES BISTRO + BREW $$

901 Rio Grande Blvd. NW, Ste A (505) 295-3970, twocranesnm.com

Comfort food with a high-end twist is all the rage at this spot, where you’ll find enticing dishes like Chorizo Rellenos wrapped like egg rolls and grilled salmon with a Michelin Star-level presentation.

TWO FOOLS TAVERN

3211 Central Ave. NE (505) 265-7447, 2foolstavern.com

$$

Dubliner or not, there’s soul-warming Irish fare to be found at this authentic Irish eatery. Two Fools Tavern is known to have good food, drink and conversation. Its atmosphere earns an A plus for feeling just like a traditional Irish pub, and its food most definitely does not fall short. If Irish classics like Scottish Eggs and Guinness Beef Boxty don’t do it for you, the 300 brands of whiskey will certainly make you feel like you’re right in Dublin.

URBAN 360 PIZZA $$

2119 Menaul Blvd NE (505) 717-2384 urban360pizza.com

Urban 360 Pizza is a one-stop-shop for traditional pizzas like your classic Margherita or pepperoni, unconventional options like orange chicken or gyros pizza, burgers, Asian food and more. This place has something for everyone no matter what you’re craving. With new menu items added all the time, there’s plenty of reason to come back again and again.

URBAN HOTDOG COMPANY $

10250 Cottonwood Park NW, Ste 400 H plus 1 other metro location (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).

UPSCALE BURGERS AND SHAKES $$

1520 Deborah Rd. SE, Rio Rancho 505) 835-5902, upscaleburgers.com

Made-from-scratch burgers and sides with only the highest quality ingredients. Burgers here are divided into

BITES

two categories: “upscale” and “classic.” Unique offerings include the chipotle tortilla burger and the smokehouse BBQ burger, while more traditional favorites range from green chile cheeseburgers to bacon mushroom Swiss burgers. To go with the name, Upscale Burgers and Shakes has seven shake options ranging from vanilla to berry to brownie.

UPTOWN SPORTS BAR $

6601 Uptown Blvd. NE (505) 884-4714, uptown-sportsbar.com

A huge sports venue with wall-to-wall televisions and all the extras—solid American fare alongside a wide selection of local and national beers.

VEGOS $$

4003 Carlisle Blvd NE (505) 554-1041

vegosabq.com

New Mexican staples made for vegans and vegetarians without skipping out on any of the flavor. Vegos aims to bring traditional flavors and textures found in New Mexican food while keeping it entirely plant based. However, don’t get discouraged if youre all about meat, Vegos makes it a priority to try and tailor food to everyone’s liking no matter the diet.

VERNON’S SPEAKEASY $$$

6855 4th St. NW (505) 341-0831

vernonsspeakeasymenu.com

This unmarked restaurant requires a secret password to gain entrance. Once inside, you’ll discover a world of perfect steaks and gourmet seafood, paired with an unbeatable loungey atmosphere. Reservations are recommended.

VIC’S DAILY CAFÉ $

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

With a full range of breakfast items, New Mexican favorites, and comfort food, this is a one-stop shop for tasty options like breakfast burritos, meatloaf, and coconut cream pie.

VICK’S VITTLES COUNTRY KITCHEN $

8810 Central Ave. SE (505) 298-5143, vicksvittles.com

Rustle up your posse and head to Vick’s for heaping helpings of Texas-New Mexico fusion and breakfast served all day—except Wednesdays, when Vick’s is closed. Country comfort meets southwestern flair in an environment that welcomes suits and cowboys alike. Prepare to be stuffed.

VIET TASTE $

5721 Menaul Blvd. NE (505) 888-0101

pwbportal.us/viet-taste-abq

With more than 100 menu options—noodle and rice dishes, eight varieties of Pho, coconut shakes, and many more—this restaurant is true to its name, offering a real taste of Vietnamese cuisine.

VIET PHO

4208 Menaul Blvd. NE (505) 717-2359

This Vietnamese-based cuisine restaurant offers a homey feel and Southeast Asian comfort food. Try the popular Beef Pho Soup or go for a lighter dish like the Shrimp Spring Rolls.

VIET RICE

1340 Rio Rancho Blvd. SE, Rio Rancho (505) 892-7423

ordervietrice.com

$

This family owned and operated restaurant brings storied Vietnamese cuisine to the City of Vision. Their most popular dish is rice noodles with meatballs or brisket, but the dish is heavily customizable, from the kind of noodle to the proteins, including vegetarian options.

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

1720 Central Ave. SW (505) 842-5507

vinaigretteonline.com

Getting in touch with your “green” side has never been as hip as it is at Albuquerque’s newest go-to salad bistro. Vinaigrette offers a menu full of unique salads made with fresh produce from owner Erin Wade’s farm in Nambè. Items like The Nutty Pear-Fessor and the Asian Chopped Salad don’t sacrifice deliciousness just because they’re healthy. Expect one of 17 vinaigrette dressings to be perfectly paired with your salad.

VINTAGE 423 $$

8000 Paseo Del Norte Blvd. NE (505) 821-1918

vintage-423.com

Decorated with plush booths, black and white photos of vintage cars, a glass wine cellar wall, and an outdoor patio with couches and fireplaces, Vintage 423 is a go-to location for good eats and happy hour—all year long.

VOODOO GIRL PIZZA $$

1401 2nd St. NW (505) 243-6095

voodoogirlpizzapints.com

Handcrafted, authentic Italian brick oven pizzas aren’t the only thing Voodoo Girl Pizza serves up. This snazzy joint offers a full slate of appetizers too—nachos, potato skins, fried zucchini, the list goes on. And if you’re big on brews, Voodoo Girl has more than 30 different beers on tap.

WECK’S $$

4500 Osuna Rd. NE, #100 plus 9 other metro locations (505) 344-1472

wecksinc.com

For nearly 20 years, Weck’s has served up huge, tasty portions of breakfast and lunch. Examples: The Original comes with one pound of potatoes mixed with eggs, cheese, and chile; the “Scratch Made” Buttermilk Pancakes are more than seven inches wide.

WESTERN VIEW

6411 Central Ave. NW (505) 836-2200

$$

With a cozy diner feel and a long history, Western View is turning out plates of diner classics and New Mexican staples—finely seasoned with a sprinkling of Greek

options—for diners hungry for both hearty home cooked meals and classic countertop service.

WHIPTAIL

355 Pat D’Arco Hwy, Rio Rancho (505) 859-7410

whiptaileatery.com

While diners can enjoy a multitude of traditional shareable bites– like fries, salads, and sandwiches, Whiptail has many comfort zone-breaking dishes such as charred broccolini and lizard eggs. In addition to various unique foods, Whiptail has over 20 hand-crafted cocktails and a rotating tap of local beers.

WHICH WICH

8110 Louisiana Blvd. NE plus 1 other metro location (505) 856-1617

whichwich.com

$

A national brand with a local twist, list your favorites on the bag and await a sammie that edges the competition.

WHOLE HOG CAFE

9880 Montgomery Blvd. NE 505-323-1688

https://wholehogcafenm.com

$

Get award-winning Memphis-style barbecue in a familyfriendly atmosphere. Can’t-miss items include the pulled pork, potato salad, and the homemade banana pudding.

YASMINE’S CAFÉ

1600 Central Ave. SE (505) 242-1980

rotisserie. Also try lamb and beef shish kababs, baba ghanoush, fatah, and four varieties of baklava.

YUMMY NOODLE HOUSE $$ 6001 Winter Haven Rd. NW, Ste E (505) 595-3296

yummynoodlehouse.com

This dive is exactly what it sounds like: a yummy noodle house. With 12 noodle dishes to choose from, the question isn’t “Which one should I get?” but instead it’s “What order should I get these in?”

THE YELLER SUB $

7200 Montgomery Blvd. NE (505) 888-9784 yellersub.com

Owner Mark Roerick has been perfecting his sandwiches since 1979 and the customer favorite, Steak & Grilled Onions Sub proves it. The potato chips, fries, and onion rings made from scratch the old-fashioned way sure won’t let you down.

ZENDO COFFEE $ 413 2nd St. SW (505) 926-1636

zendocoffee.com

Opening its doors in 2013 on 2nd Street, Zendo Coffee’s creativity plays a huge part in the beloved menu. The variety of different items on the menu caters to just about anyone and provides a sense of comfort.

$

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

IT’S HIP TO BE SQUARE

Forty years ago, Patti Harrell Hoech opened a Downtown design studio and boutique. While plenty has changed since the mid-1980s, Patrician Design continues to offer full-service interior design, along with a wondrous array of locally produced jewelry, pottery and hand-crafted fine art by local artists. (p. 198)

BY

PHOTO

DON JAMES/ATM

LOOKGOOD FEELGOOD

JOLENE VALENCIA-HOLLINS Owner/Skin Care Therapist

Skin Bliss

2045 S. Plaza St NW skinblissnm.com

Q: What service(s) would you recommend for someone who wants to feel rejuvenated throughout the upcoming colder months?

A: My recommendations for keeping skin rejuvenated during the winter months would be a series of chemical peels and regenerate oxygen hydration treatments. The chemical peels don’t have to be scary or make you shed like a snake to see results. It will rid dry summer skin and any hyperpigmentation from the days in the sun. The regenerate oxygen hydration treatment will put much needed hydration back into the skin from summer months. Leaving skin hydrated, plump and so smooth with a beautiful glow. This also aids in better absorption from the products you are using at home.

PAT MCDOUGAL  Managing Partner Blush MedSpa

6500 Jefferson NE, Suite 270, theblushmedspa.com

Q: What will people who utilize the services provided at Blush MedSpa get out of the experience?

A: What sets Blush apart is how we make you feel. We believe that true self-improvement begins with feeling valued. That’s why our mission is to ensure that every client feels seen, heard, and appreciated from the moment they arrive. We value your time, your investment, and, most importantly, the trust you place in us. From the moment you step into our upscale facility, you’ll be welcomed into a space where cutting-edge technology meets an atmosphere of warmth and sophistication.

Whether you’re exploring CO2 laser therapy, hair restoration, IV treatments, weight management, or rejuvenating injectables, our highly skilled providers deliver exceptional care tailored to your individual needs. Passionate about their craft, our team is committed to staying at the forefront of the industry, continuously enhancing their skills to offer the latest in aesthetic and wellness treatments.

LOCALSTUFF WELOVE

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

THROW IN THE TOWEL

Tis the season to throw out your dirty old worn-out dishtowels before guests see them. New, colorful, hand-printed flour sack dish towels from Kai and Molly not only class up your place but also offer a host of great post-meal opportunity. After the meal, you can show off your new dishtowels to a favorite guest or two and then offer them the opportunity to they try them out on the dinner dishes.

FLOUR SACK DISHTOWELS, $14

Kai and Molly Textiles 4400 Silver Ave. SE, Suite A (505) 268-4400 keiandmolly.com

the centerpiece of any truly classic Thanksgiving table. Snapdragons, sunflowers, bicolor circus roses, solidago and magnolia leaves, with a few gourds thrown in for good measure bring autumn colors to your table and complement the meal. Protip: order early and set up delivery for the day before so that you have one less thing to worry about on a busy Thanksgiving Day.

FLORAL CENTERPIECE, $180

Albuquerque Florist 3121 San Mateo Blvd. NE (505) 881-3336 albuquerqueflorist.com

LOCALSTUFFWELOVE

NEW FASHIONED

Albuquerque distiller Taylor Garrett Whiskey has done a classic in a new way that is going to make Thanksgiving run a lot smoother. Their accelerated whiskey aging process has been getting a lot of buzz lately, but not to be outdone is their ready-to-drink Old Fashioned. This premade cocktail pairs well with times when you are the guest and you want to bring a bottle to your host’s house, but wine is just not going to cut it. Did we mention that it pairs well with the Whisky Chillers as well?

TAYLOR GARRETT OLD FASHIONED, $19.99

Jubilation Wine and Spirits 3512 Lomas Blvd. NE (505) 255-4404 jubilationwines.com

ROCK IT

When a guest asks for their drink on the rocks this holiday, give it to them straight. These little cubes of granite and soapstone amp up the style of your cocktail game without the need for ice. Keep them in the freezer and then slip them into your favorite cocktail as a replacement for the frozen water that has been diluting your beverages for far too long. Maybe ice is just not as cool as it used to be.

ON THE ROCKS WHISKY CHILLERS, $15

Sarabande Home

4022 Rio Grande Blvd. NW (505) 344-1253 sarabandehome.com

SHOP TALK

PATRICIAN DESIGN

216 Gold Ave. SW

(505) 242-7646

patriciandesign.com

It was 1984 when Patti Harrell Hoech opened the doors of Patrician Design in a historic storefront on Gold Avenue in Downtown Albuquerque. “We came in and gutted it, salvaged the wood floors. These are from the turn of the century,” Hoech points toward the floor. “The other turn of the century.” The interior layout has not changed since then, a testament to the value of having a professional design your space.

Downtown was a very different place in the 80s, on the cusp of a new appreciation for urban loft spaces that would change the residential environment, but Hoech (pictured above) had an idea to craft her space so that it could be more than one thing. The first thing she want-

A BOUTIQUE GALLERY CONTINUES TO GLITTER ON GOLD AVENUE

ed was to provide a space for her design studio with its ever-expanding volumes of source books and fabric samples. The second was to create something that added to the streetscape and value to the urban environment. She wanted a vibrant downtown. “There’s no place to walk and see things and have that beautiful pedestrian feeling,” she recalls thinking about Downtown. 40 years ago she was committed to changing that and that commitment has not waned.

“It seemed wasteful to have a storefront,” says Hoech. “I want to put my money where my mouth was and say, ‘If you’re going to be an on-the-street presence, you need to be something more interactive.’” From that self-imposed imperative, quite naturally Hoech began showing art be-

PHOTOS BY DON JAMES/ATM

cause she knew so many artists through her interior design work. “And then we realized that people who worked Downtown didn’t need an art gallery necessarily,” she says. “They needed a place to go buy an office birthday present, or they’re on their way home and they need a bottle of wine and a hostess gift.” The gift shop was born, or rather, the retail boutique.

To call Patrician Design a “gift shop” gives the impression they sell plastic tchotchkes with red and green chiles glued to them. That is not what you will find within the walls of this small shop. “90% of what’s in here is New Mexico-made,” explains Hoech. In the early days, Hoech says she would go to arts and crafts fairs to source the goods for the shop. After 40 years, people now usually come to her.

The collection of items you will find at Patrician Design has a carefully curated feel to it. There are easily over 100 little paintings scattered throughout the

shop. Shelves display carefully selected glass and ceramic artwork and home goods. The shop carries a small selection of handmade jewelry, and other unique work crafted locally. “There are back stories with a lot of this stuff,” Hoech says.

It is a shop brimming with handmade goods, though it retains an airiness that reinforces the gallery feel.

Then there is the greeting card corridor, a narrow hall full of artistic, often handmade greeting cards for those looking to take their greeting card game up a notch. The idea came to Hoech about a decade ago when she grew tired of spinning wire racks of cards taking up valuable floor space. “We’re an art gallery,” she recalls thinking. “Why not present it so that you can stand in front of it and view it? It makes it more visually appealing.”

There is also a synergy between the shop and the design studio. It is not unusual for the artists hanging on the walls

of the shop to receive commissions for new works through the clients of the design studio that have seen their work. Beyond that, Hoech says there are other benefits. “I think that just being involved and surrounded by art is stimulating,” she adds. “I love being surrounded by the art and meeting the artists, and being out and about and buying something that I think would be a fun sell.”

Patrician Design is open daily, in part because of Hoech’s belief that storefronts have a responsibility to contribute to the fabric of Downtown, and in turn, Downtown’s role in creating a vibrant Albuquerque. Standing outside the store she has run for 40 years she can detail the evolution of each building and business within, adding what has become a mantra. “We still believe that a vital downtown is like the heartbeat to the living, breathing city itself.” –Clarke Condé

PAWS BUTTON

KEEPING TABS ON ABQ’S FURRY FRIENDS

FOSTERING OUR FURRY FRIENDS

When Lani Nash moved to Albuquerque from Tennessee in 2016, she was shocked at the number of dogs roaming the streets. She says she started asking around, “What is it with the animals here? Why are there so many strays?”

Nash hadn’t given much thought to stray dogs when she lived in Nashville. “You never saw dogs on the streets,” recalls Nash (pictured above). “You never saw them. Strays having babies and being dumped somewhere.” It was almost too much.

A neighbor mentioned that he had been picking up dogs from the San Felipe Pueblo and caring for them in his home. She thought that she might be able to find them forever homes with a little effort so she set out with her neighbor on a mission to do just that, dog by dog. “That first year and a half that we worked together, just pulling dogs off the pueblos, getting them fixed, vaccinated and taken care of, all on our own, pretty much just spending our own money and then finding good

homes for them.” That first year and a half she and the neighbor helped 1800 animals without any formal structure.

In 2020 she formed Cross My Paws, a nonprofit with a mission to reduce New Mexico’s staggering dog homelessness and euthanasia rates. Nash then built a kennel on a one-acre property in the North Valley. There the dogs have two fenced areas where they are free to roam throughout the day, if the weather permits and provided they get along with each

other.

To Cross My Paws, spaying or neutering dogs is critical to the mission of reducing unwanted animals. All of their dogs adopted out over six months old are spayed or neutered and those young pups that are adopted are required to see the vet once they have reached six months old. Nash picks up the phone if they miss their appointment and calls them personally to find out why and what she can do to help. It’s all part of a philosophy rooted in being accessible. Nash explains, “I don’t want to be one of those rescues that doesn’t answer the phone and doesn’t get back to people. Or adopt out a dog, and then they have a problem, and nobody gets back to them. I won’t do that.”

Cross My Paws takes in dogs from across the state, bringing many of them to Albuquerque from stressed shelters

PHOTO BY DON JAMES/ATM

like those in Roswell and Portales. “We’ve taken 6,800 animals off the streets and pueblos since we started,” Nash says. They work all over the state, wherever they are needed.

The organization is 100% volunteer. “We do not make a cent off this,” Nash explains. “We do not take a penny. We do not pay anybody.” The volunteers come in all varieties. “We got little old ladies that are taking dogs out of the shelters every Sunday and taking them down to a coffee shop and sitting there with them.” The interaction helps calm the dogs by getting them out of the kennel. The dogs also wear adoption vests that help to spark conversations and sometimes lead to finding them new homes.

Good volunteers and fosters working with the dogs can really make a difference for these animals, but Nash points to other ways people can help Cross My Paws. “People who are good on computers would be great. Those kinds of volunteers are just as important as people who come and actually physically give their time to help feed and water dogs.” Grant writers are also welcome. “I’d rather look for grant money than take money out of the community.”

Fostering dogs is something new for Cross My Paws. “We just started our foster system about a year ago,” she says. “We’ve got about 15 fosters.” The foster families are a great resource for prospective pet parents to get a sense of a particular dog’s demeanor. Sometimes having a conversation with someone who has had a dog in their home for a while can answer questions that seeing a dog in a shelter environment simply can’t. Finding out a dog doesn’t like cats or has more energy than they may at first appear can help make a better match.

Adding Petfinder to their website has also been a helpful tool. Perspective pet parents can now scroll through photos of the dogs available from home, though Nash says that their adoption events are still a great time to meet a new dog. “We adopted out 61 in July, and took in 57, so that was our biggest month so far in a long time.” Nash hopes to build on their recent success with the help of volunteers, always with the goal of having every pet a loved and well cared for one. For more information, see crossmypaws.org. –Clarke Condé

ABQ’SAMAZINGPETS

ARCHIE

Four-year-old Archie came from Albuquerque’s Westside Animal Shelter during the pandemic where the staff throught he was an Irish wolfhound. He is not. Archie is a mix of 19 different breeds of dogs commonly found in Albuquerque like pit bulls, Chihuahuas, Labradors and terriers. It turns out Archie has no wolfhound in him at all and is only Irish on St. Patrick’s Day. He is a sweet and gentle dog with a big smile who loves to run and splash in the Rio Grande. Archie likes catching snacks in the air, eating snacks on the ground and chasing snacks when thrown across the room. He is lousy on walks but loves to play at the dog park where he makes friends with all the other dogs with his pleasant, fun-loving and even temperament. He never goes in for that pack mentality. He’s his own dog. Yay Archie! —CC

BOBO

Bobo originally hails from Corpus Christi, Texas, though he is now fully ensconced in New Mexican adventures and ready for fun here in Albuquerque. Nearing four years old, this COVID puppy (as his human friend Kim affectionately calls him) is full of tricks such as chasing pine cones, chewing on sticks, squeaking on his squeaky toy and stealing any and all unattended food off tables, counters and desks. Bobo loves going for walks (and has even gone swimming a few times), but prefers to pick up the pace and turn those walks into runs when given the opportunity. Occasionally, he will even jump up onto the wall in his yard in an attempt to take himself for a walk. Sometimes his walks bring him to Kim’s office where he undoubtedly helps out, but his favorite walks end at Starbucks where he orders a Puppuccino off their secret menu. Lucky pup! —CC

KITTY

Kitty is a roughly 14-year-old female cat that lives up to her name by doing what cats do best. Lounging on her back? Check. Climbing up on the kitchen counter on her way to reach the top of the refrigerator? Check. Loafing on her human’s back when given the opportunity? Double check. Kitty is Ali’s strictly indoor cat. She was given to Ali by his sister, Sara, who found Kitty while working as a paramedic in San Diego, California. Ali’s mother Terri named Kitty Kitty, which certainly suits her. Kitty likes to play with her stuffed sheep and chase a fish filled with catnip on a string which Ali waves about. When it comes to chow time, Kitty is partial to ordinary kibble and chicken-flavored Churu treats. Kitty doesn’t live with any other pets, but would just as soon spend her time with humans anyway. Three cheers for Kitty the cat! —CC

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.

THE EYES HAVE IT

PUBLIC OUTCRY SAVED A MURAL DESTINED FOR REMOVAL

Hundreds of people drive their cars under the I-25 bridge that hangs over Lead Avenue on their way about their lives without batting an eye at their surroundings. That is, until last spring, when artwork began popping up all over the bridge, adding pops of color to everyone’s daily commutes. The artwork has steadily grown over the last few months, going from small bits of art here and there to a full-blown mural.

The art spans both sides of the bridge. It is a dual mural that features a little bit of everything and brings a smile to those who see it. A lifelike polar bear being hugged by a DOT employee holding a paint roller looms over pots of colorful flowers and green succulents. On the other side, a plethora of plants is featured.

A taste of life alongside a concrete bridge that, in the past, would just blend into the everyday tan and bland structure of the roads the community frequents. Murals are not a rarity in the city, adding splashes of colors to the town and showcasing artists’ talents. The I-25 mural is an additional bit of art and beauty to the town. The most recent addition to the mural is a message in large blue block letters saying, “Welcome Art In Albuquerque,” that floats above a painting of a Zia symbol. The Zia is not the only representation of New Mexico. The mural includes many plants that appear to represent native plants found around the state.

The other side of the bridge features a wide variety of plants in various places, curling around one another, making them feel even more lifelike. The angled part of the bridge showcases a tree, succulents and more. The pots that hold these plants range from brown terracotta to white with intricate looping designs. The top of the angle holds a window with more plants perched on its ledge and top, bringing a homey feel. The painting is topped off with two flowers with smiling faces, one yellow and one blue, reaching toward

each other with another plant crawling up the wall to form a heart between the two.

The catch of the art? The city did not approve this mural. It has been a hot topic of debate since the New Mexico Department of Transportation (DOT) has discussed covering up the artwork since April. Due to public outcry to keep the mural standing, DOT left the art alone and concluded to leave the mural up, leaving a pop of color and life for the community to enjoy. That is, as long as the artist,

who still remains anonymous to the public eye, files the correct paperwork to get a permit through the District Three office and then gets approval from a state traffic engineer.

Until then, the mural will stay up with no interference from the DOT. So, next time you find yourself driving at I-25 and Lead Avenue, keep an eye out for the mural and any new additions.

—Elizabeth Secor

PHOTO BY DON JAMES/ATM

ADVERTISING REGISTRY

YOURBESTSHOT

AT THE DOGHOUSE

By Peter Baca

What’s cooler than a cherry red 65 Mustang? Maybe the dog sitting in it.

Peter Baca made this photo earlier this year with his pup and restored Ford convertible outside the Albuquerque landmark on a whim. “It was early one morning, I want to say maybe April, and we were cruising down historic Route 66,” says Baca. Riding shotgun was Fozzie Bear. Named after the Muppet character, Fozzie Bear is Baca’s Cavapoo, a mix of

King Charles Cavalier and poodle. Sporting his dog goggles or “doggles” is part of Fozzie Bear’s normal look. “He loves his doggles, and so anytime we’re in the Mustang, he usually has his doggles on,” explains Baca.

Passing The Doghouse on Central, Baca made a U-turn and positioned the car and dog for a few photos. Baca says Fozzie Bear loves to have his photo taken. “He knows the camera like no other. He will literally sit there and pose for the camera.”

Taken with his phone, he spent a few minutes setting up the shot and then snapped a few images while Fozzie Bear did his best to look cool. Later, after consideration, Baca found he liked the photo best in black and white. “I fell in love with the photo,” he says. Baca had the photo enlarged to wall size and now proudly displays it in his Old Town home. “My two of my favorite things in life, my dog and the car.” –Clarke Condé

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: editor@abqthemag.com

AFew THINGS YOU MAY NOT KNOW W/

Joaquín Encinias /// Artistic Director, Yjastros: The American Flamenco Repertory Company

For Joaquín Encinias, flamenco is the world he grew up in and the art he practices every day. As part of one of America’s few flamenco families, Encinias is steeped in the tradition of this rigorous, sophisticated art form. As a professional dancer, he performed for years across the country. As a choreographer, his take has been rooted in traditional flamenco, but not bound to it. And as a teacher, he has taught thousands of students over the past four decades, bringing many to live and train here in Albuquerque. In 1999, Encinias and his family opened a community school and started training as a company, Yjastros: The American Flamenco Repertory Company. Twenty-five years later they are still going strong, with Encinias transitioning out of performing and into more teaching and directing. He says, “I love sharing and watching people improve and grow. That’s something that really sparks me.” –CC

1. Joaquín Encinias has been dancing flamenco since he was four years old.

2. At the age of 12, he became a solo dancer.

3. Encinias holds the only copyright to a flamenco teaching methodology in the United States.

4. Professional flamenco dancers who rehearse daily use up a pair of shoes within three months.

5. Encinias teaches both dance and music.

6. Flamenco dancers put hundreds of nails in the bottom of their shoes to enhance the sound. Encinias says of cobblers, “They get real upset when we take our shoes to them because all the nails on the bot tom are very tedious.”

7. Encinias says he has gone through hundreds of flamenco shoes over his lifetime and usually keeps roughly 20 pairs available to wear at any given time.

8. The first Yjastros performance in Santa Fe in 2001 only had three

9. Seven years ago, Encinias switched from the old-style high-top boot to a lower-cut one that is far more comfortable to dance in.

10. New research is showing how much the transAtlantic exchange of dancers from Spain and Mexico over the past 400 years influenced the development of flamenco.

11. Encinias has choreographed approximately 30 repertory dance pieces for the company, with 15 still being performed regularly.

12. In 2010, Encinias founded the public charter school Tierra Adentro: The New Mexico School of Academics, Art and Artesanía for students in grades six through 12.

13. Encinias says one of the biggest changes in flamenco over the past 25 years has been the advent of the smartphone which allows students to easily record their performance and review their technique.

PHOTO BY DON JAMES/ATM