Albuquerque The Magazine, August 2020

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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8 AUG UST 202 0 | ISSU E

ACTUAL PATIENT

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THE KELLER WILLIAMS ADVANTAGE Keller Williams Realty is the largest real estate franchise in the world and is structured to empower agents’ businesses through its many resources. Keller Williams team members of KW’s Global Property Specialist and Luxury divisions allow for exclusive international marketing and relationships with the top agents in the business. These divisions yield exceptional benefit to clients by offering additional property exposure and agent connections to aid in listing promotion and negotiations. Albuquerque Los Ranchos and Corrales are a tremendously desirable and affluent community which places it on the national and international radar. We believe that agent representation must parallel this attribute.

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Albuquerque, New Mexico

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DEPARTMENTS Pandemic heroes PG 51 The pandemic has left many of us in Albuquerque coping with difficult issues: keeping employed, dealing with kids home from school, searching for sold-out household supplies, having limitations on travel and dining out, plus many other things we took for granted.

In short, it’s been tough on everyone. And so, here’s a tip of the hat to a few locals working and volunteering in jobs directly related to these hard times, being brave and responding where needed, and doing it in sectors of our community heavily in need. It’s doubtful that any of us would mind, so we’ll go ahead and call them heroes.

PG 111

Your Handy Breakfast Guide Allow us to make a case that breakfast is the most underappreciated meal of the day. Go on, tell us, when was the last time you posted a shot of your pancakes or huevos rancheros on Instagram? Your Facebook friends surely have no idea what you eat in the morning. So we decided to remind ourselves what an amazing assortment of breakfast offerings we have in ABQ, from warm comfort food like biscuits & gravy, to traditional New Mexican dishes, like our cherished breakfast burrito. And we also tossed in some modern classics from diners across the city. Grab a napkin and pull up a chair—your mouth is about to start watering.

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Dr. Karen Finkelstein has been recognized for her mastery of minimally invasive gynecology and robotic surgery.

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DEPARTMENTS 24 Editor’s Note 27 Tapas

P. 27

P. 142

Quelab members step up to provide PPE; ABQ gets a new city park; Meet Albuquerque’s newest poet laureate; Visit ABQ unveils new digital puzzles; and much more!

36 Beers With...

Skye Devore, President of the New Mexico Distillers Guild, shares a bit about her journey from criminology, to owning a brewery, to a position of advocating for the state’s growing legion of craft distilleries.

40 Faces and Places 69 Datebook

135 People

136 Albuquerque the Interview

P.146

Gloria Faber, Executive Director of the New Mexico Youth Soccer Federation, started as a volunteer—and a supermom—prior to leading the organization that boasts 20,000+ young players.

142 Personality

A childhood as a ‘shy, skinny girl’ is a distant memory for Jamara Garrett, an ABQ fitness competitor who recently starred on TV’s The Titan Games.

146 Behind the Scenes The team of zookeepers at ABQ BioPark has kept the Asian elephant herd growing and thriving for several decades.

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AUGUST 2020 Volume XVII Number 4

INTRODUCING

EDITOR-IN-CHIEF

ª

Taylor Hood taylor@abqthemag.com LEAD DESIGNER

Sheridan Young sheridan@abqthemag.com PHOTO DIRECTOR

Don James don@abqthemag.com

AND THE ETHAN ALLEN

MODERN STUDIO

GRAPHIC DESIGNER

Candice Callado candice@abqthemag.com STAFF PHOTOGRAPHER

Michael Jacobs STAFF WRITER

Zane Beal zane@abqthemag.com CONTRIBUTORS

Tristen Critchfield Ashley Biggers Mel Minter Kelli Trapnell EDITORIAL INTERNS

Ximena Araya-Fischel Renata Schmidt

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.

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DEPARTMENTS

P. 158 P. 154

149 Culture 150 Creatives

P. 164

In the niche world of custom knives and their avid collectors, Belen’s Ramon Chavez has carved out quite a reputation.

P. 162

152 Shelflife

Toby Smith’s Crazy Fourth revisits a legendary boxer and his title bout in Las Vegas, New Mexico.

Jim Kristofic tackles the concept of “home” in his poetic look at life on the Navajo Reservation in Reservation Restless.

154 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.

Two new openings finally arrive (thanks for the delay, COVID): downtown pub Gravity Bound Brewing; and multi-vendor food hall Tin Can Alley.

157 Dish

158 Eats Review

Shark Reef Cafe at the ABQ BioPark Aquarium serves up delicious fare— in the company of massive sharks and sea turtles.

162 Eats, Etc.

Lindy’s Cafe is a classic diner; Slice and Dice Pizzeria boasts pies and pints; the many flavors of Asia meet New Mexico at Far East Fuzion.

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164 From the Vine

168 My Favorite Recipe

Lexiam Heart Foundation founder Brittany Behenna Griffith shares her recipe for N.Y.-style cheesecake—which she got at age 15.

170 Bites

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

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“The right company, at the right time.”

(505)897-2420 4901 McLeod Rd NE Ste B Albuquerque, NM 87109 AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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DEPARTMENTS 191 Fun

192 ‘Til You Drop

Some ideas on how to get involved in a time filled with global health concerns and social change; some options on where to buy face masks (since they may be around awhile); a vintage retailer with fashion and fun.

198 Paws Button

Since many adopters tend to gravitate toward bigger-sized dogs, local group Lap Dog Rescue workds to find caring owners for smaller pooches.

200 Pet of the Month This month’s winner: Bear

201 Piece of the Past The lush patch with towering trees near Nob Hill is Bataan Memorial Park, so named in honor of a brave march carried out by our soldiers in WWII.

P. 198

203 Passenger Window We (try to) uncover the origins of those mysterious red vintage phone booths that dot the Journal Center area.

206 Photo Contest

This month’s winner: Sandia Lakes, by Rathi Casey

208 25 Things You

Didn’t Know

About Me An encore of our June, 2020 column with ABQ funnyman Doug Montoya.

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AUGUST 2020 Volume 17 Number 4

design your ownFun Summer

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Larryl Lynch larryl@abqthemag.com

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EDITOR'S NOTE

A

s the pandemic stretches on, it seems we are all looking for ways to start living our lives again. Maybe not quite like the ‘normal’ we enjoyed back in February, but we seem to have realized that we can’t just stay cooped up in our homes 24/7 either. For some people, it means dining on the patio of a local restaurant. Or perhaps socially-distanced get-togethers with friends. For us at Albuquerque The Magazine, it means once again producing a traditional, printed magazine. Back in late March, we announced that the May, June and July issues for 2020 would be produced only in digital format, due to the economic downturn brought on by COVID-19. We made those three issues free to the public at abqthemag.com, and we also announced at the time that we would be back on newsstands and your mailboxes with the August issue—and here we are!

Also this month, we’re happy to share with you the story of Ramon Chavez, who found inspiration after he discovered that his uncle (whom he had never met) used to craft knives as a hobby. Ramon soon followed suit, and today he produces custom folding knives from his Belen workshop that are so sought after by collectors nationwide that online retailers can’t keep them in stock. Meet the knife world’s rising star on page 150.

Since the pandemic began, we’ve taken time to put a spotlight on people, programs and organizations who have been working hard to make things more bearable for the good folks in our city. Some parts of this issue are similarly dedicated to showering love on those deserving folks.

Also, we bring you a tale that will lift even the heaviest of burdens: elephants. Although the ABQ BioPark isn’t fully open yet, on page 146 we take a look at the Zoo’s burgeoning Asian elephant herd—and the smart way zookeepers have nurtured their growth and health for decades.

If we didn’t know it before, it’s amazing how these trying times have shown us just how important local restaurants are to the well-being of our city. And within that context, something else that’s important: breakfast. Flip to page 111 for a tour of ABQ’s must-try breakfast spots, encompassing every cuisine.

Also, we check out the food served for breakfast around the globe, along with the surprising twists some regions have given to our beloved breakfast burrito (we’re looking at you, kale).

And yes, we know that ABQ restaurants are still under limited service due to the ongoing pandemic, but that doesn’t mean their dishes aren’t still amazing.

Thank you for reading this issue of Albuquerque The Magazine. Stay safe out there, and remember, we are all in this together, because we all love it here.

In years past, we’ve used the August issue to dole out some well-deserved recognition to local nurses who are going the extra mile. But right now, that likely includes every nurse and medical worker in the city. And these past few months has revealed to us that, beyond hospital workers, there are researchers, custodians, business owners, and others who are doing difficult jobs during the pandemic for the greater good. Can we call them heroes? Why not. Our feature on page 51 is a look at a few professionals who work selflessly to ensure that our citizens and our economy remain safe and intact.

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Another local gaining national attention is Jamara Garrett.

This fitness enthusiast (and ABQ bank teller) recently competed on The Titan Games, a TV show created and hosted by Dwayne “The Rock” Johnson. Her journey from being a ‘shy, skinny girl’ who played sports at Volcano Vista High School led to a career as a fitness model. Turn to page 142 to read how her physique—and personality—caught the eye of producers.

Sincerely,

Taylor Hood Editor-In-Chief

WWW.ABQTHEMAG.COM | AUGUST 2020

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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

ALBUQUERQUE’S NEWEST PARK Residents of southeast Albuquerque will now have access to a new park. On June 23, the City of Albuquerque held a ribbon cutting to officially open Juan Tabo Hills Park to the public.

“Juan Tabo Hills Park is going to be a citywide attraction for Albuquerque families to play, relax, and enjoy for years to come,” Mayor Tim Keller said in a press release. “Our parks and open space system is nationally recognized for its quality and accessibility. Juan Tabo Hills now adds to that achievement and builds on our goal of bringing

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

another great neighborhood park to Albuquerque within a 10-minute walk for many residents.”

The new park isn’t fully complete. A second phase will incorporate an 80-foot-long slide—the largest in the metro area. For now, the park still has plenty of amenities, including multi-tiered play areas, structures for shade, and winding walkways, which ought to give nearby residents plenty to enjoy on days when a trip outside doesn’t feel like a stroll across the daytime surface of Mercury. —ZB

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Solar energy really doesn’t come with a lot of drawbacks. It is virtually inexhaustible, and it doesn’t spew all sorts of nasty byproducts back out into the atmosphere.

The Village of Los Lunas Recycling Center is deploying a novel solar configuration that captures solar energy with a much smaller footprint than traditional configurations. Developed by Oswald A. Wilson at Wiltech Energy, LLC, the Vertical Polygen Solar generating system consists of solar panels arrayed in a hexagon around a tower, and incorporates proprietary advances in storage and wiring that increase efficiency and minimize engergy loss.

Los Lunas will be the first municipality in the United States to make use of the new technology, which aims to put out six times the power per acre of a traditional solar energy system. In the end, it should serve to make an already green initiative—recycling—that much more ecologically friendly and sustainable.

—ZB

ONE ALBUQUERQUE HELPS FUND BLACK-OWNED BUSINESSES The One Albuquerque Fund is designed to provide funding for programs that address some of the Duke City’s most pressing challenges. These efforts include officer recruitment, youth opportunity programs, housing vouchers, and workforce training programs.

In June, Mayor Tim Keller and the One Albuquerque Fund announced the establishment of a dedicated fund aimed at supporting Albuquerque’s Black community.

“At times we mistakenly perpetuate a tri-cultural history myth—and we forget that Albuquerque especially has a vibrant Black community,” Mayor

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Keller said in press release. “Relatedly, we have ignored a big gap in access to opportunity for this community for too long. We’ve got to step up for them to create better access to funding, investment, and capital.”

Mayor Keller has asked the City Council to invest $1 million in the effort, drawn from unspent government funding. The One Albuquerque Fund is asking for businesses and community members to donate to the fund as well.

Ultimately, the Fund hopes to help alleviate gaps in justice and equality that have arisen as a result of prejudice and historical inequities. —ZB

August is often referred to as the “dog days of summer” but the name has little to do with dogs. The canine-themed moniker refers to the star Sirius (aka the dog star)

which rose at sunrise every August morning in ancient Rome.

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AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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Chattering about the Poets Chatter, a project of Ensemble Music New Mexico, is a non-profit initiative aimed at cultivating interest in modern American composers.

They do this by presenting a mix of new and traditional music in intimate and unconventional venues.

Long invested in community engagement, Chatter presents performances of music and poetry each Sunday with an encouraging youth participation—both on stage and in the audience. This year, they have instituted a poetry fellowship, and have recently announced their inaugural class of fellows: Evelyn Olmos, Tanesia R Hale-Jones, Carlos Contreras, and Matthew Brown.

The four poets are all active community members here in the Duke City. Born in Ciudad Juárez, Mexico, Olmos is an Albuquerque-raised MFA candidate at

ATM DEFINITION OF THE MONTH 30

UNM. Hale-Jones is an educator, activist, and poet who has served on the Albuquerque Poet Laureate Program Organizing Committee.

A community organizer, Contreras serves as director of marketing for the City of Albuquerque and Mayor Keller. Currently serving as a poetry instructor with Warehouse 508, Brown has worked in HIV prevention and homeless outreach through a number of organizations.

The fellowship emphasizes career development among poets who identify as African, Arab, Asian, Latinx, or Native American. At the end of the fellowship, Chatter intends to publish an anthology of Brown, Contreras, HaleJones, and Olmos’ work. —ZB

SPUBBLE (n.)

The bubble that sports leagues are creating to isolate their players and staff so that sports can continue in isolation, theoretically free from coronavirus. Usage: Do you think the spubble plan will work for the NBA?

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START BR A GGING

ABQ

Tracy Hartzler President

Central New Mexico Community College

“I love being able to walk along the bosque and then head to a local vendor for a breakfast burrito, or depending on the time of day, stop at a local microbrewery for a cold beer. I’m so grateful to live here, where every day brings opportunities to take a moment and appreciate the beauty of diversity.”

Start Bragging ABQ is a campaign to tell everyone what you love about our city.

Got a brag about ABQ? Send it to us at editor@abqthemag.com.

August is the cloudiest month of the year in Albuquerque, with an average daily chance of sunshine sitting at 67 percent, lower than any other month.

OISHI

SPEAKS FOR ABQ An internationally published author, community catalyst, and public radio luminary, Mary Oishi, has been appointed as the city’s 5th poet laureate by The Albuquerque Poet Laureate Program on July 1st. “Mary Oishi, congratulations. We’re so excited to have you,” said Mayor Tim Keller at a news briefing. “We know that you’re going to challenge us. You’re going to champion all that we are. And you’re going to make the city a better place.”

Author of “Spirit Birds They Told Me” (2011) and one of twelve U.S. poets in 12 Poetas: Antología De Nuevos Poetas Estadounidenses (2017), a program of the Mexican Ministry of Culture. Oishi is also co-author, along with her daughter Aja, of Rock Paper Scissors (2018)—a finalist for the 2018 New Mexico/Arizona Book Award for Poetry. From print and digital publications to anthologies, newspapers, and poetry journals such as Harwood Anthology or Malpais Review, her work has been widely known for championing poetry’s curative potential. “I look forward to employing the power of poetry to express our sorrows, hopes, and dreams, our common humanity in healing solidarity that is so needed in these extraordinary times,” said Oishi.

A well-known public radio professional and host of on-air blues programming on KUNM and now KSFR in Santa Fe (Wang Dang Doodle), Mary is also a trailblazer activist and advocate for equal rights, women’s right, anti-racism, and LGBTQ Youth support.

The Albuquerque Poet Laureate Program (APLP) recognizes and honors poets who connect with Albuquerque residents, cherish the local community and diverse culture, and promote the salience of the art form. —XAF

THE RED BACKPACK FUND gives grants to female entrepreneurs

The Sarah Blakely’s Foundation—in partnership with global crowdfunding community, GlobalGiving—will soon be launching the Red Backpack Fund to provide 1,000 female business owners across the country with $5,000 in funding each. Although most commonly known for her shapewear brand empire, Spanx, Sarah Blakely’s initiative will enable numerous small businesses to continue functioning and thriving in the wake of COVID-19.

“It has been my greater mission throughout my life to elevate women. I truly believe when you elevate women, you are elevating the greater whole. I also know when you help a woman fulfill her potential, magic happens,” says Blakely.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

The portal for applications will start again on August 3 and is open to majority-female owned and led businesses and non-profits.

For full eligibility guidelines and application submissions, visit globalgiving.org.

This fund is part of the many sources put forth by small business development and training non-profit, WESST, as part of the COVID-19 Information and Resources for Small Businesses program. The WESST website explains, “As our community responds to the global COVID-19 public health emergency, we aim to share as many resources and tools as possible for New Mexico businesses to react to developments.” To learn more, go to wesst.org.

—XAF

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WORD ON THE

Street NAMASTE ROAD

If you’ve ever dipped your toes in the yoga realm before, you’ve inescapably come across the traditional I-bow-to-you gesture at the end of a class known as “namasté” (nah-mahstay). Nama means bow, and te means you, and the word comes from the ancient Indian language, Sanskrit. But how did such a unique name with ageold vibes make its way to an Albuquerque road?

Head to the west side of town, and you’ll find this 0.38-mile street just north of St. Pius X High School in Coors Village. The two-lane road stretches northwest from Coors Boulevard to its ending point, a cul-de-sac about 0.4 miles away from the Rio Grande. According to Brennon Williams, planning director of the City’s Planning Department, the street name (or odomyn) came about in a 2000-2001 platting action through

Surv Tek, a local surveying and consulting company in New Mexico.

The road is tucked away in a mostly residential area, with moderate traffic flow thanks to the various streets that intersect it, including Tres Gracias Drive, Summer Hill Lane, and Oxbow North Trail. —XAF

Visit ABQ and the

Missing Piece

When the city shut down due to COVID-19, Visit ABQ stepped up its game.

As a Domestic Marketing Organization, also known as a DMO, Visit Albuquerque is responsible for letting the outside world know just how special our city is.

However, under recent state guidelines, Visit Albuquerque has shifted focus from bringing people in to encouraging safe, socially-distant, local tourism. “We are using this time to support community and uplift local businesses,” said Brenna Moore, communications manager.

One of the ways Visit Albuquerque has been doing this is by creating digital puzzles from pictures submitted by locals. The company requested photos through a photo sourcing website called CrowdRiff and received “quite a few really great images. More than we expected,” said communications coordinator Andrea Sisneros.

The puzzles are available on Visit Albuquerque’s website and feature beautiful

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perspectives on local hotspots such as the Balloon Fiesta, Old Town, Downtown, and Sandia Peak. The puzzler can even adjust the difficulty of the puzzle by altering the number of pieces involved.

Visit Albuquerque has also been providing other quarantine-friendly activities for those still wishing to explore what the city has to offer. Virtual paint-nights, a 360-degree drive through tour of the city, or information about which restaurants are serving outdoors are a uniquely quarantine-y way to explore our city. —RS

In August 1976, the Indian Pueblo Cultural Center first opened its doors.

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A recent Wallethub study showed New Mexico is ranked 4th in the nation for racial equality in education, scoring a 71.6 out of a potential 100.

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Scott Goodman

Goodman Realty Group “At 27, I sit on multiple nonprofit boards, am vice president of a large local company, and am running for state office.

Albuquerque is the only city where a young professional can make such an impact at such an early age.

Start Bragging ABQ is a campaign to tell everyone what you love about our city.

Got a brag about ABQ? Send it to us at editor@abqthemag.com.

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to the Quelab Frontline Rebecca Snyder

Craig Goldsmith

When the coronavirus hit New Mexico, many at Quelab, a local makerspace, wondered what they could do to help. One member, Rebecca Snyder realized her fellow members, more than anything else at the moment, needed resources to get information on how to help. “I felt helpless in the face of the coronavirus situation, and this was a way for an ordinary person with no special medical knowledge to help others.,” she says. “As a volunteer with Quelab makerspace I decided the best way I could help the world at that particular point in history was to get information out to our members about how they could help, in many cases pointing people to specific COVID relief projects that made use of their specialized skills.”

Craig Goldsmith, a maker and the owner of a coding and design shop, has been producing his own protective equipment to help out friends, colleagues, and professionals in Albuquerque.

COVID-19 has vastly shifted the work makers have been doing. According to Goldsmith, the maker community “leapt into action” and was “gung-ho” about tackling the new, and vital challenge.

In April, Snyder heard about the Albuquerque Emergency Operations Center (EOC) and learned of their recent call for 5,000 fabric masks. She used her Quelab contact list, got the information out and got to work using her sewing skills. “My sofa disappeared under hundreds of yards of fabric and supplies as I did the initial socially-distanced distribution of materials from my home,” she says. “I cut mask cords for hours each day, and I spent a week or two trying to keep up with constant questions about planning, drop-offs, and coordination.” —TH

Goldsmith, who is on the Board of Directors at QueLab, has produced at least 100 face shields, although he “stopped counting at a certain point.” Among the maker community, “designs got iterated, then they got tested, then they got modified, then they got tested again.” Friends and colleagues donated plastic to Goldsmith for the face shields, and he says his 3D printer ran around the clock.

Ethan Moses

Ethan Moses, an engineer and Chairman of the Board at Quelab, took the news of the pandemic as a chance to help make ventilators at the makerspace. But, after finding an easy design on GitHub.com, he concluded the scarcity of component parts was a problem. Luckily, Moses was able to adapt the original design to one that is simpler and therefore requires commonly found parts. Instead of digital logic, the design uses air pressure to make the machine respond to changes. This allows the design to use common electronic parts that can be sourced from things like washing machines, old Volkswagens, or even ordered on Amazon for 10 cents.

Goldsmith’s face shields are not medically certified, but he takes precautions while producing them to limit chances of transmission. He has gotten requests from medical professionals, such as a dentist friend, who couldn’t order protective equipment due to shortages. Goldsmith modified, tested, and modified the face shield design to fit the optical equipment a dentist has to wear.

Moses’s design caught the attention of Pop Solutions, a team in Brazil (It also caught on with engineers in the Netherlands, South Africa, and India who now work together on the OpenVentilator project.) The team’s goal is to provide interested manufacturers with a free, workable design. The manufacturers could then certify the product for medical use and produce inexpensive ventilators faster to respond to shortages.

He estimates that each face shield takes an hour and a half to print, two to three minutes to assemble, and costs $1.05. —RS

After facing some criticism for his unique redesigns, Moses came on board with OpenVentilator and is now helping in the international effort to increase the availability of ventilators. —RS

A few things Quelab members and supporters have been up to: “150 face shields for the Albuquerque Emergency Operations Center and another 150 for Presbyterian Hospital.”

“Masks have been donated to first responders in Albuquerque, UNMH, all NM Pueblos and the Navajo Nation.”

-Dragon Lee

-Gabe Ortiz

“I’ve delivered 407 3d printing face shields to NM Makers United, since the first of April.”

“I’ve printed a few ear savers for friends.”

-Anonymous

“I printed a face mask frame and a few ear savers for my sister’s fiancée, who is a doctor in residency.”

-Doug McGeehan

“Designed and built a pcb for the open source ventilator challenge assisting the Portuguese Naval Academy team.”

-Rob Roy

-Troy Ross

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WWW.ABQTHEMAG.COM | AUGUST 2020

TWEET BEAT What the Twittersphere is saying about Albuquerque, 280 characters at a time.

Visit New Mexico @NewMexico Where’s your favorite place to stargaze in New Mexico? #NewMexicoTrue

Lynne @LynneSturtevant Storm is over in ABQ. Thunder still rumbling in the distance. Four Hills. #Albuquerque #nmwx #NewMexico #nmtrue

Matt Ross @mjmatthewross Proud of how our city stepped up to respond to COVID-19 – making #ABQ one of the healthiest cities in the country and making sure no one fell through the cracks because of the pandemic.

What do you have to say about #abq?

Follow us at twitter.com/abqthemag

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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Beers With…

Skye Devore

PRESIDENT OF THE NEW MEXICO DISTILLERS GUILD

S

kye Devore is a lot of things. She’s a mother of two. She’s a wife. She’s an expert in the field of manufacturing.

She has worked with nuclear weapons. She’s a college professor. She has degrees in criminology, economics, and operations management. She wears a lot of different hats, but the two she is most known for now involve beer and spirits.

Devore is the owner of Tractor Brewing Co., one of Albuquerque’s most successful breweries. Tractor has three locations here in the Duke City and a new one in Los Lunas (where the very first Tractor Brewing Company opened its doors in 1999 before closing down to move to Albuquerque in 2014.) They export to neighboring states and have packaged products in local retailers and at their taprooms. By all measures, Tractor is a huge success story in the local brewing scene.

Recently, however, Devore has been focusing on a new arm of Tractor: Troubled Minds Distilling. The liquor line from Tractor is making its way into the distilling scene with the same fervor with which it attacked the brewing scene.

And now Devore has become the president of the New Mexico Distillers Guild. The relatively new organization— founded in 2015—is fighting to get New Mexico on the map as one of the best states in the country for distilling.

Though the Guild currently has only 12 members, Devore is hoping to add new distillers to the Guild’s rosters as soon as new ones open their doors (not an easy thing during the pandemic.)

We got a chance to sit down for happy hour (over Zoom) with Skye and find out how a manufacturing subcontractor with a degree in criminology became one of the state’s most respected and successful brewers and distillers. She had a Kentucky Mule, which, as she explains, is like a Moscow Mule, but made with bourbon (in this case Troubled Minds Bourbon) and told us the whole story.

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WWW.ABQTHEMAG.COM | MONTH 2020

ALBUQUERQUE

THE

MAGAZINE:

I was a little bit surprised to hear that you are the president of the New Mexico Distillers Guild. Not that you’re not qualified, you’re a great choice, but when I think Skye Devore, I think beer. Tell me little bit about that journey.

SKYE DEVORE: Yeah, so I was actually the president of the Brewer’s Guild, several years ago, I sat on that board for quite a while. And my business partner—who is also our brewer, David Hargis—when he first came to work with me, he told me that he loves beer, but his real passion is spirits. And so, when we moved into our 4th Street building in 2014 I started our spirits application to become a distilled spirits plant. And I got pregnant that year and had twins and just kind of put it into a folder on the back of my desk.

I was actually once president of the Brewers Guild.

ATM: Yeah. Just gave birth to twins doesn’t seem like a good time to start a new business venture.

SD: No. Definitely not. So then in 2018, we pulled the paperwork back out and started working on it again.

ATM: And that got you involved with the Distillers Guild?

SD: Right. I got involved with the guild, through the legislative side of things. I had been very active for beer and cider on the legislative side, and going into spirits, I kind of realized that there was a

lot of work to be done there. Distilleries in New Mexico came into existence much later than beer and wine, and so they’re always kind of an afterthought, legislatively.

figure out about different styles and the brewing process so that I could have intelligent conversations. And now I teach at CNM in the brewing program and it’s just been a really fun journey for me.

ATM: The Brewers Guild and Viva Vino are fairly well-known entities at this point. But the Distiller’s Guild is pretty new.

Can you tell me a bit about the beginning?

ATM: Did you dive into Troubled Minds with the same gusto with which you dove into Tractor?

SD: The Guild came into existence in 2015 and, like beer and wine, it was really loosely organized at first. Broken Trail, which is one of the older distilleries in New Mexico—they just had their 5th anniversary—they really did a lot of the work. But there was a group of officers that kind of started it with Broken Trail. It was big names like Colin Keegan from Santa Fe Spirits, Greg McAllister from Algodones Distillery and Brian Langwell from Left Turn Distilling and they really pulled everything together and ran the guild for the first five to seven years. Then in January, I took over as the President. Frank Holloway from Hollow Sprits Distillery took over as the vice president. And Matt Simonds [Broken Trail] took over as secretary/treasurer.

SD: I did. I have never been a hard liquor drinker before. I’ve always just sort of considered liquor something that I took shots of in college. That’s changed of course, but the differing mindsets really help. When I think about who our audience might be, I think of all of the reasons why I would not buy a bottle of spirits, and then how could I convince myself to do it if this wasn’t happening in my life right now.

Distilleries in New Mexico are kind of an afterthought, legislatively.

ATM: And what about you?

How did you get started?

SD: It was an accident. I didn’t set out to do it. The brewery was actually founded by someone else. I worked for him in one of his other companies. So, he had a manufacturing company and that’s where my background was. We worked for government subcontractors and we made nuclear weapons tooling for the Pantex plant in Amarillo, Texas.

Brewing was a hobby of his. I was 25 years old and he asked me if I wanted to run his brewery in my spare time. I was like, “What does it pay?” He was like, “Nothing.” I was like, “Oh, ok, sure. I’ll do it.” Back then, the brewery was just 2,000 square feet and it didn’t even have a tasting room. I wasn’t even a craft beer drinker at that point. And so then I just kind of grew to love the people in the industry, and had to take a lot of classes to

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

ATM: And so, what are your plans for the future? I mean, it feels like the guild is sort of hitting this point where ok, we’re established as an entity, we’ve got a dozen members, and it’s time to take the next step, and my feeling is that’s sort of why they brought you in.

SD: Right, well I mean we did have a lot of really fun activities planned for this year, you know.

ATM: That did not work out.

SD: Right. We are working on our second annual Spirits Week to be held

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at Balloon Fiesta Park in conjunction with Balloon Fiesta, so we’ve kind of hit pause on a lot of that right now in favor of just figuring out how to help our membership stay open and safe during COVID. And so, I think once we feel that were at sort of an equilibrium with being open, we’ll start looking at ways to change the way people consider consuming spirits.

We’ll look at ways to change the way people consume spirits.

ATM: What do you mean by “the way people consider consuming spirits”?

SD: Yeah, I mean it’s a lot harder than selling something like beer. You go to somewhere to have a cocktail made for you, but it’s a lot more daunting to buy a bottle of vodka. It’s a really big commitment because you have to figure out what to make with it. So, I think a bigger educational component once all of us are not so caught up in being small business owners.

ATM: So those seem like some significant hurdles for the distillers to get through. Is that something that the Distiller’s Guild is working on, throwing ideas around? Or is the guild more of a legislative arm?

SD: I find that all of those things go hand in hand. What you’re seeing in terms of more prepackaged cocktails that are out on the market right now is the result of some of the legislative things that we’ve done. That’s because last year, at the legislative session, we

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lobbied and were successful in changing the laws so that spirits that are diluted down to 10 percent or less alcohol aren’t taxed at the same rate as whiskey.

To do a case of canned cocktails used to be $27 in state excise tax, so there’s no way you can make that happen. So now that we’ve made that change, it really is more about consumer education and trying to get people to envision themselves making a drink and figuring out what they like and taking that experience home.

ATM: How do you think the distilling industry here in New Mexico stacks up nationally?

SD: I think we’re still really new, and there’s definitely a lot of momentum behind us because of the success of craft beer. But were still not to the point of other places that have an older and more established spirits tradition. In those other places, you walk into a store or a restaurant and you ask about local spirits and the servers can tell you. But here most of the time I find that whenever I go places, I’ll ask, “Do you have any local spirits?” And more often than not, the other person will say, “I don’t know. Let me go check.” So I feel like that educational component is important for staff as well. Teaching people about local spirits does make a difference because so much of craft spirits is in the cocktail you make with it. I think that that’s part of that fun educational component and teaching people that you can have adventures in New Mexico spirits, and not just beer.

ATM: I suppose you don’t get much of a chance to try your own products considering you have little ones at home. So, tell us a bit about your family and what you do for fun?

SD: I have five-year-old twins; two girls named Bailey and Bridget. I am married and that’ll be 14 years in September and he’s awesome. He’s now our packaging manager at the brewery. He’s an avid golfer. I quilt, which is an interesting thing. My grandma taught me how to

sew and my dad and I quilt. We went to the Modern Quilting Guild Quilt Con in February. There is something cathartic about any sewing hobby. It enables you to sit down and think about something else or think about nothing at all.

And I like it because there is a start and a finish. It’s a journey. Oh! And my husband and I used to play a lot of pool.

We would travel for tournaments and everything. We don’t really play much now, but it’s something we used to do together that actually led to us getting married, kind of.

So much of local craft spirits is in the cocktail you make with it.

ATM: How so?

SD: We were playing in a billiards tournament in Las Vegas, Nevada and we told our family that we would get married when we lost in the tournament.

And so when we lost, we called them and we said, “We are getting married in three hours at the Little White Wedding Chapel.” And so we did it and it was great, but I am always a little sad that we don’t have wedding pictures. But then for our seventh wedding anniversary we dressed up like we were having a wedding and we made our friends dress like they were a wedding party. We took wedding photos and we had dinner and the Red Light Cameras played and we danced all night, but we didn’t do vows or anything, we just had a party because I wanted wedding photos because I’m a big ol’ dork. —TH

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2019 Albuquerque Tomato Festival On August 25 at the Albuquerque Garden Center, Duke City residents turned out to celebrate all things tomato. With proceeds going to help adult continuing education and support small local businesses, the Tomato Festival included tastings, seminars, and arts and crafts.

1. Karla Bressan, John Westfall, Teresa Edens Faces & Places celebrates gatherings 2. Bobbi Young, Margie Lappin, Debbie Buterbaugh for charity and other events. Since the 3. Nancy Naimark, Bob Quinn, Peggy Quinn COVID-19 crisis currently prevents such 4. Debo Orlofsky, Keith Levine, Maude Beenhouwer gatherings, please enjoy some of our favorite F&P events from the past year.

5. Laura Madril, Mireya Madril, Moises Madril, Mileva Madril As soon as these events begin again, we 6. Lyndsey Green, Cal Harris promise to be there.

7. Paula Burns, Natasha Burns, Michael Burns, Makayla Burns

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Please visit our website for information about actions we are taking to ensure your safety during COVID-19.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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New Mexico Prickly Pear Fest In Downtown Albuquerque, at Three Sisters Kitchen on August 31, Albuquerque came together to learn all about cooking with and consuming prickly pears. Vendors, live music, and cooking classes were all included and proceeds went to help local nonprofits.

1. Suzanne Gaber, Zaza Zarate, Will Thomson, Anzia Bennett Faces & Places celebrates gatherings 2. Pamela Macias, Maggie Kentilitisca, Yoko Kentilitisca, Matthew Macias for charity and other events. Since the 3. Craig Jones, Jordan Billiot, Michael Sedillo COVID-19 crisis currently prevents such 4. Beatriz Griego, Angelic Montoya gatherings, please enjoy some of our favorite F&P events from the past year.

5. Tiffany Tomchak, Cody St. Arnold, Tiana Baca, Heidi Anderson As soon as these events begin again, we 6. Josh Nez, Frank Peralto 7. Amanda Okandan, Alexander Okandan, Evan Okandan, Phyllis Kregstein promise to be there.

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FLOORSCAPES

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4th Annual Run Nerds Run! 5K Nerds from all walks of life came together on September 14 at UNM to join in the 4th Annual Run Nerds Run! 5K to raise money for engineering scholarships. Participants in the 5K fun run dressed up in their best super-nerdy nerd costumes to hit the track for a good cause.

1. Trevor Amestoy, Benjamin Houldridge, Colton Dean Faces & Places celebrates gatherings 2. Elsa Castillo, Jake Hollowell for charity and other events. Since the 3. Osmar Aguirre, Sergio Valora, Jose Hernandez, Omar Aragonez COVID-19 crisis currently prevents such 4. Charles Fleddermann, Christos Christodoulou gatherings, please enjoy some of our favorite F&P events from the past year.

5. Ian Einerson, Jonathan Sanchez, Patrick Tybor As soon as these events begin again, we 6. Emily Hopkins, Emily Ganley, Bethany Wells, Kaitlin Hopkins promise to be there.

7. Judy Brewer, Sylvia Brewer, Max Brewer

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Albuquerque’s German Auto Specialists

Specializing in BMW EXPERTLY SERVICING ALL MAKES AND MODELS

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6th Annual Silver Soiree Have a wonderful evening at Los Poblanos and help raise money for women-run businesses? Yes, please. The 6th Annual Silver Soiree went to help WESST, one of the nation’s largest incubator programs for women in business. Participants took part in a raffle, auction and partook of plenty of great food and drink in one of the city’s most beautiful spots.

1. Lorena Schott, Mark Gilboard Faces & Places celebrates gatherings 2. Amanda Davison, James Davison for charity and other events. Since the 3. Regina Edwards, Patrick Edwards COVID-19 crisis currently prevents such 4. Emily Howard, Mark Herman gatherings, please enjoy some of our 5. Jamie Blosser, Drew Tulchin favorite F&P events from the past year.

6. Agnes Noonan, Darrell DeMotta As soon as these events begin again, we promise to be there.

7. Mindy Olson, Ann Utterback, Dianne Campbell

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The Notah Begay III New Mexico Grand Slam The Twin Warriors Golf Club at Santa Ana Pueblo was packed with golfers on September 20 for the New Mexico Grand Slam, one of the state’s premier golf events hosted by the Notah Begay Foundation. Proceeds went to help numerous charities around the state focused on helping children. Since 2016, this event has raised more than $600,000.

1. Monica Stapleton, Cyanne Lujan, Simona Casiquito Faces & Places celebrates gatherings 2. Ben Woodward, Robin Herrington, Tony Ary-Turner for charity and other events. Since the 3. Erma Trujillo, Dakota Jim, Alva Gachupin COVID-19 crisis currently prevents such 4. Micah Jones, Sasha Smith gatherings, please enjoy some of our 5. Miranda Lucero, Clint Begay favorite F&P events from the past year.

6. Nathan Garcia, Jorge Tager As soon as these events begin again, we 7. Dan Kain, Marvis Vallo, Doug Lords, Todd Albright promise to be there.

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Safety in Numbers

The phrase ‘Safety in Numbers’ has new meaning – think about it.

We’re limiting attendees to limit the spread.

Join us for a personal tour today and see for yourself!

Call 505.856.1818 or visit SportsandWellness.com to get started.

Five Clubs, Unlimited Possibilities.

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M I D T O W N

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R I V E R P O I N T

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We’re honored to work beside you. We’re committed to supporting you.

Thank you to all of Albuquerque's Pandemic Heroes.

JOIN OUR NURSING TEAM Now hiring throughout New Mexico.

Visit www.phs.org/careers to learn more.

AA/EEO/VET/DISABLED/NMHRA. PHS is committed to ensuring a drug-free workplace.

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Pandemic heroes

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If there is one thing that the pandemic has taught us, it’s that heroism comes in many shapes and sizes. Heroes can be larger than life like firemen and EMTs. But there are also smaller acts of heroism that help us get through times like these. Whether that is a nurse caring for a soon-to-bemother during a painful and isolated birth, or a custodian making sure the school where he works is clean enough for the kids to return, or a restaurant owner making sure all of his staff members have what they need to get through quarantine, we are seeing everyday people stepping up to make a difference. Here are just 14 of these Pandemic Heroes who are making sure society can keep moving, and the frontline workers have what they need to fight the good fight.

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Fighting the Virus

Daryl Domman ASSISTANT PROFESSOR UNM CENTER FOR GLOBAL HEALTH

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hile frontline workers deservedly get much of the credit for pushing forward during the coronavirus pandemic, some of the most important work in the fight against the disease is done behind the scenes. That includes the efforts of Daryl Domman, assistant professor at the UNM Center for Global Health, and Darrell Dinwiddie, assistant professor at the UNM Department of Pediatrics.

Those two are part of a collaborative effort of researchers that are using advanced computing techniques to study the variations of the virus that causes COVID-19.

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“The SARS-CoV-2 is an RNA virus that is approximately 30,000 nucleotides in length. As it gets passed around, the genome (genetic material) will change, and many people call it a mutation,” Dinwiddie says. “With SARS it changes about one place or one nucleotide in the genome of the 30,000 phases of the genome about once every two weeks. So, by doing an average and knowing how it’s transmitted generally correlates to every other person that gets infected with a strain will have one genetic difference.

“By doing the sequencing analysis, what we’re able to do is we look at possible genomes and we look for these differences. And we’re able to compare

how many differences there are between two samples or hundreds or thousands of samples.”

While Dinwiddie’s lab is responsible for generating the sequencing, it’s up to Domman as the self-described “data cruncher” to use the data to understand how the virus is spread in the community. Domman has past experience working with the cholera pandemic and he says, “all of the skills and analysis tools that we’ve used for other infectious diseases were very easy to adapt over to study coronavirus.”

“One of the main things that we’ve been starting to do now with a great collaboration that we have with Los Ala-

Darrell Dinwiddie ASSISTANT PROFESSOR UNM DEPARTMENT OF PEDIATRICS

mos National Laboratories….is using the genetic data that we’re getting from the virus and using that to make estimates as to the total number of cases circulating,” Domman says. “This has provided an independent data source to provide estimates to really key public health related values like: Is the (pandemic) growing? How many cases are there?

Also, on a more scientific level, quantifying the number of times the virus has entered into our communities. What that allows us to do is understand based off of historical data — so what’s happened in the past with viruses and how the viruses enter into the state. That allows us to understand how the virus might move in

the future, so if we have limited resources at our disposal of how to tackle the pandemic, we can hedge our bets and say we know that it moves here to here in the past repeatedly. We can start making smarter decisions about how we allocate those public health resources.”

Dinwiddie has noticed one especially encouraging sign from his studies. In an uncertain era, all silver linings are welcome.

“We haven’t seen any major genetic changes that lead us to believe it’s becoming more severe or more virulent,” Dinwiddie says. “If the virus isn’t changing too rapidly, or we don’t have a huge genetic shift, we’re more likely to be able

to develop a vaccine for it.”

Thus far, the Land of Enchantment has done well in comparison to the rest of the country in terms of keeping infection numbers down. Domman urges New Mexicans to keep fighting the good fight.

“I would encourage people to continue to not have pandemic fatigue and take this serious,” Domman says. “This isn’t going to be something that’s going to just go away overnight. It is literally the citizen’s responsibility…we really do have individual power in terms of preventing the spread of infection. That shouldn’t be taken so lightly.”

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Using Personal Experience to Help His Patients “THE POSITIVE HAS BEEN THAT EVERYONE IS REALLY SUPPORTIVE.”

Fred Romero REGISTERED NURSE VA HOSPITAL

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red Romero was a bit of a daredevil as a younger man, and his proclivity for motorcycle riding resulted in more than a few hospital visits for broken bones, skin grafts and other ailments. It was during these bedridden periods that the foundation for a career path was laid.

“I really did appreciate what the nurses did. I appreciate what the doctors did as well, but nurses were always the ones that were at my bedside,” Romero said. “They were the ones that stay at your side and talked you through it and kind of cheer you through your treatment. I always thought that was a real noble profession.”

Fast forward to the present day, and Romero now works two jobs in the healthcare field, full-time as a surgical nurse at the VA Hospital and part-time at a nursing home facility. Dealing with the COVID-19 pandemic can be nerve-wracking, but Romero made sure he was mentally prepared. When extra shifts were required or COVID-19 units needed additional staff, he was there to volunteer.

“One of the hardest things was getting tested constantly for the virus. Those tests aren’t very comfortable, and we had to get tested every week up until you know that you don’t have it,” he said. “But honestly going into it, I prepared myself to do whatever was necessary to take care of patients.”

Thus far, Romero hasn’t encountered a high number of coronavirus cases, but his attention to detail and safety protocol hasn’t waned. That focus is greatly appreciated.

“The positive has been that everyone is really supportive. They’re grateful for the job that we’re providing,” he said. “They kind of better understand what we’re going through. Before the pandemic, we were always working long hours. We’d do 12-hour shifts, sometimes we’d do five days a week.

Now, everyone is really understanding of what we have to deal with, especially with patients that are really critical. They understand that it’s not only a physical job, but it’s a mentally-wearing job.”

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lthough many establishments continued to operate at a reduced capacity throughout the COVID-19 pandemic, the restaurant industry was nonetheless crippled by the government-mandated shutdown that followed the virus outbreak. M’Tucci’s, which is renowned for its hand-crafted Italian cuisine, was no different.

“It was obviously gut-wrenching that we had to furlough so many employees at one time. I mean, essentially our whole hourly team across the whole company,” says M’Tucci’s president/company chef John Haas. “That’s something you never envision ever happening — even a handful of people, much less that many.”

The M’Tucci’s menu was also streamlined — normally all three restaurants provide different fare — in order to become more efficient in providing to-go, curbside and delivery service. Additionally, meal prep kits were developed to further enhance the take-home experience, and M’Tucci’s partnered with Albertson’s to stock a housemade ravioli dish in Albuquerque-area stores. All avenues were explored in the name of staying afloat.

“We just figured we’re just going to have to get as lean as we can, as efficient as we can as a business and just hold on for dear life and hope that we can turn it into something that we can sustain until it’s over,” Haas said.

There’s something to be said for the sense of normalcy a favorite dish can provide during an uncertain time. M’Tucci’s certainly did that, but the restaurant went above and beyond to take care of the staff that were casualties of the pandemic. For two months, all furloughed employees and their household family members were given the opportunity to have one free meal per day. Then, the community stepped in to do its part in collaboration with M’Tucci’s in one big heartfelt gesture.

“We donated all of our tips collected during this time to our furloughed team members. When all of our managers were doing all the orders and all the to-go, every dollar that was collected in tips was pooled together and paid out to all of the furloughed team members,” Haas says. “That was something really big, and I think we saw a lot of our guests get behind that and make sizable donations to it. We saw donations from $5 to $300 from people. That was huge, I think. In the end, we ended up paying back I think over $70,000 to our furloughed team members through the tips.”

Feeding the Community & Caring for Team Members

“WE DONATED ALL OF OUR TIPS COLLECTED DURING THIS TIME TO OUR FURLOUGHED TEAM MEMBERS...”

John Haas PRESIDENT/COMPANY CHEF M’TUCCIS’S

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Getting Everyone Up and Moving

“...GETTING THEIR INDEPENDENCE BACK AND SEEING THEM GO HOME.”

Christy Marinaro PHYSICAL THERAPY ASSISTANT LAS PALOMAS NURSING AND REHABILITATION CENTER

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hristy Marino was never one to sit still. An outdoors enthusiast who led backpacking excursions after college, she was always fascinated by the movement of the human body.

“When I found out there was a job that I could get paid helping other people get up and moving, I was all over that,” Marinaro says.

For the past four years, Marinaro has been a physical therapy assistant at Las Palomas Nursing and Rehabilitation Center. She works in the inpatient center, assisting short-term patients who will go home from the facility as well as those who live there.

“The most rewarding part of my job is seeing people get up and walk. That is my big thing,” she says. “Walking is big, and then just getting their independence back and seeing them go home.”

Marinaro’s gig is largely hands-on, and that hasn’t changed during the COVID-19 pandemic — there are just a few more safety precautions in place.

“I just gown up and I wear more protective equipment, but I’m still very hands on,” she says.

Marinaro does her best to make the rehabilitation process as enjoyable as possible, especially during a time when patients are not allowed to have family or friends visit.

“That is rough on the patients. I feel like I was this before (the pandemic): I was their social outlet, their pseudo-family member, their cheerleader, their friend. I was all of that before, and now I feel like that has stepped up a little bit more,” she says.

“I FaceTime a few patients’ family members or kids just to let them know their parent is OK, and we’re still having a good time. They’re not lying in bed doing nothing. We’re still trying to keep it light even though this has a more serious feel to it.”

Healing Wounds and Taking Control

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t’s safe to say that Melody Simpkin has a particularly diverse set of skills.

A registered nurse with Presbyterian for more than 20 years, Simpkin works in wound care —with a specialization in feet — and ostomy, which is a surgical procedure that changes the way bodily waste exits the human body.

“I love what I do. It’s my passion. I love getting up and going to work every day,” Simpkin says. “Three things that make a good day for me: Making a positive difference in someone’s life every day through my work, learning something new…and encouraging other people to reach their goals and dreams every day however I can.”

It’s an ethos that serves Simpkin well in the healthcare field, especially when it comes to ostomy patients, who must learn to deal with carrying their urine and feces in a bag attached to their body, perhaps permanently. As one might imagine, that can be a traumatic development.

“When a person has this happen to them, there are so many aspects of their life that change. Initially when this happens to you, it’s a traumatic response,” Simpkin says. “People don’t know what to do. They feel (hopeless). No one wants them.

“It’s my job to teach them how to manage and take control of their lives and have their self-esteem and their respect back.

That, to me, is my gift that I give so they can go on with their lives and lead a normal life after that.”

Simpkin is also a major advocate for sharing information. She founded the New Mexico Wound Care Association at the beginning of 2020 in order to connect wound care providers throughout the state. Holding meetings is more challenging than it would have been in a pre-pandemic era, but the beat still goes on.

“Now we’re developing web meetings through Zoom instead, so we can all stay connected and ask each other questions…

It’s just good to have communication,” she says. “So that the nurse that takes care of (the patient) next, you can connect with me and we can make sure they’re getting everything they need. We set up this organization so we could do that.”

Though not stationed in the COVID unit, Simpkin is working with other nurses in all departments to help carry the load and find ways to make pain management easier for all patients, whether they are COVID positive or not.

“IT’S MY JOB TO TEACH THEM HOW TO MANAGE AND TAKE CONTROL OF THEIR LIVES...”

Melody Simpkin REGISTERED NURSE PRESBYTERIAN HEALTHCARE

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Bringing joy in troubling times

“I THINK THAT WOMEN’S ONCOLOGY SPECIFICALLY IS AN INCREDIBLE GROUP OF WOMEN....

I LOVE GOING TO WORK, AND I HAVE A LOT OF FUN.”

Danielle Sanders REGISTERED NURSE SW WOMEN’S ONCOLOGY

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D

anielle Sanders’ vibrant personality was evident at a very early age.

“I spent a lot of time with my grandparents when I was a child and they used to always tell me that I radiated joy.

They said if we would just pick a word for you, it would be that,” Sanders says. “I don’t feel like you can go through life and be negative because you never know what’s gonna happen.”

Although Sanders briefly envisioned a career in makeup, she changed course in college when her mother was diagnosed with breast cancer.

“The way that her nurses treated her, I just felt like there were some really great ones and some that I was like, ‘Surely I can do better than this.’ That kind of inspired me to go into that field, and I love it.”

At Southwest Women’s Oncology, Sanders works with patients diagnosed with ovarian, cervical and endometrial cancer, and her sunny demeanor is integral in providing an upbeat environment for those undergoing difficult treatments. But while patient and nurse learn to laugh together, Sanders also ensures that they’re allowed to experience the full gamut of emotions that might arise.

“I tell them that it’s super important to feel their feelings. A lot of these women come in and they’re the caretakers of their house. Most women in this area, they’re very strong and they don’t take a second to just grieve the fact that they’re going through a huge change,” Sanders says.

Paying attention to all emotions is especially important now. The fear of COVID only makes dealing with other illnesses even scarier. Sanders is addressing those issues and making sure the frontline workers can focus on the COVID fight.

By the end of the process, many of the patients don’t even feel as though they’ve been through a difficult experience with Sanders around.

“The ones that finish their treatment and come back just for a checkup have told me that it was like going to a fun outing,” she says.

The feeling is mutual, according to Sanders.

“I think that Women’s Oncology specifically is an incredible group of women. Our doctors are amazing, and our patients are what make it even better,” Sanders says. “I love going to work, and I have a lot of fun.”

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akota Hicks has an uncanny knack for remembering the smallest details.

It’s a vital talent at Sandia Neurology, where she serves as a medical assistant and is charged with a variety of administrative tasks including scheduling, prior authorizations, phone calls, pharmaceutical benefits, ordering and student training, to name a few. One of her jobs at this time to to make sure her Sandia Neurology is safe and free of COVID for patients and staff. It requires new habits and protocols, but Hicks has the ability to make sure everyone is abiding by the rules. Perhaps most impressive is her ability to recall a long list of tasks unique to each patient’s neurological care.

“My memory I think is pretty good because I have three kids, so I have to remember things,” she says with a laugh.

Her jack-of-all trades role helps to ease the burden at the relatively small clinic, which consists of just Hicks and Dr. Sally Harris.

“I like to be able to take ease off of them, even for Dr. Harris,” Hicks says. “Just making sure she’s not stressed or even patients are not stressed. I enjoy that. I enjoy being able to help them.”

Harris is certainly appreciative of all that Hicks is able to do to keep the clinic running smoothly.

“Her expertise and unflappable manner have made our patients comfortable and confident in her ability to fight for them personally,” Harris says.

What’s even more interesting is Hicks has excelled in a role that she initially hoped to avoid. Hicks plans to transition to a job as a nurse in the neonatal intensive care unit in the future, but four years into her current duties, she has proven herself to be more than adept. It’s just a different way of helping those in need. ‘‘Honestly when I started school I was like, ‘I don’t want to admin, I want to do hands-on things’ and then this happened.

It’s different,” she says.

“I think what I enjoy the most is getting to help patients, getting the things that they need. Medications are a big thing that some of them need to continue to function, so I think that’s the main thing. I really like to be able to do that for them and help.”

Keeping track of every detail

“I THINK WHAT I ENJOY THE MOST IS GETTING TO HELP PATIENTS...”

Dakota Hicks NURSE/MEDICAL ASSISTANT SANDIA NEUROLOGY PC

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Helping New Moms Embrace Their New Future “IF THE PARENT’S NOT THERE, YOU ARE THEIR VOICE, YOU ARE THEIR SUPPORT PERSON. YOU BECOME MORE THAN JUST A NURSE.”

Tara Shepherd POSTPARTUM NEONATAL NURSE UNM HOSPITAL

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s a postpartum neonatal nurse at University of New Mexico Hospital, Tara Shepherd is well aware that the “new normal” that has emerged in medical facilities during the coronavirus pandemic doesn’t provide the most comforting environment.

“You come in and you’re issued your mask for the day,” she says. “When you walk into a patient’s room, all they see is your two eyes, they don’t see your smile or anything. That can definitely be frightening for the patients.”

That is especially true for the new mothers who are about to give birth.

“I would say they’re definitely more nervous,” Shepherd says. “I know that in the experiences that I’ve seen recently, we have to have them wear a mask during labor and delivery. That can be hard in itself. You’re trying to give birth and you have a mask on your face and your partner has a mask. I think it’s scary in itself: the unknown of the virus and the unknown of transmission is definitely frightening, especially for a new mom.”

Shepherd is well suited to providing comfort in what is simultaneously an exciting and uncertain time. Her mother, Brenda, was a certified nurse midwife, and her own lifelong interest in organizational behavior provides a solid background for her current position.

“I’ve always had a strong desire to advocate for women in such a vulnerable spot in their life,” she says. “Recently I just transitioned to the neo-natal role, and I think that was because I really enjoyed fighting and advocating for a population that couldn’t have a voice for themselves. It’s been so rewarding to watch these infants get the care, stability and advocation they need when they don’t have the voice for themselves. If the parent’s not there, you are their voice, you are their support person. You become more than just a nurse. I really like that because you become a mother, a father, a friend, a therapist — all those things.”

E

VOLV Strong owner C.J. Chavez and his team had to act swiftly once the government declared that all gyms must shut down in order to comply with social distancing guidelines designed to combat the coronavirus pandemic.

“The market doesn’t stop and the need for fitness and wellness is critical, especially during these times when everybody is being forced home,” Chavez says.

That was even more critical at EVOLV, a community-oriented group fitness facility in Albuquerque. The people are what gives the gym its identity and members often praise the family-oriented atmosphere.

Chavez and five other instructors elected to continue offering classes free of charge via Facebook Live beginning on March 18 — the first day the gym was closed.

The number of trainers involved in the online program has since increased, but the consistency has remained the same: as many as six free classes per day, blending a variety of fitness and yoga. The technology involved has gradually improved, too. “(At first), we literally just put our phone in front of us and just did the workout routine,” Chavez says. “Now we have an entire high-def system, where people can hear the good music on the other side. We actually can interact now because we have a big TV and we can call people up on it.”

According to Facebook analytics, the live class streaming reached thousands of views by late May as people from all over the globe began to participate in hopes of breaking a sweat. There are those who have maintained their paid memberships through the pandemic, but Chavez says 99 percent of the traffic comes through the free content. He naturally wants to have more eyes on his business but emerging as a stabilizing presence is just as important.

“It’s not just about fitness. It’s combating the loneliness. It’s giving them a routine.

It’s combating the unhealthy habits that can get normalized, the mindset of these individuals,” Chavez says. “There’s so many other benefits to us just being there. We’re not making masks; we’re not intervening medically. What we’re providing is the hope, inspiration and community that was needed during this entire (pandemic).”

Exercising for the Community

“IT’S NOT JUST ABOUT FITNESS...”

C.J. Chavez OWNER EVOLV STRONG GYM

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Caring for the whole family

“THEY STILL ARE THANKFUL, THREE, FOUR, FIVE, TEN YEARS DOWN THE ROAD.”

Ashley Witt REGISTERED NURSE PRESBYTERIAN HOSPITAL

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or the past 12 years, Ashley Witt has worked as a nurse in the neonatal intensive care unit (NICU) at Presbyterian, where she provides care for the hospital’s tiniest patients, many of whom have been born prematurely or with illness that requires special treatment.

“How rewarding it is to see a baby that is born so little and so sick and fragile be able to grow and turn into a healthy bigger baby that can go home and thrive,” Witt says. “And just be able to take care of the family as a whole, because I’m not just taking care of the baby. I’m also taking care of their parents and teaching them and helping them learn to be able to take care of a really sick, tiny baby.”

The COVID-19 pandemic hasn’t changed Witt’s role dramatically, but with visitation limited, she has provided comfort to families during what can already be a difficult and uncertain time. Since mothers and their significant others are not allowed to be together in a delivery room, Witt often oversees Zoom calls to promote some sense of togetherness.

“We hate enforcing it as much as they hate not being able to have their significant other there with them,” she says.

Over the years, Witt has developed numerous lifelong friendships with the families she has served.

“They’re just so grateful to you for not only saving their baby, but you form a relationship with them,” she says. “I have so many families that I’m still in contact with.

They still are thankful, three, four, five, ten years down the road. I still get messages and pictures and so it’s always wonderful.

Basically, you’re there for all the scary moments, you’re there for the happy moments.

You’re just such a big part of their memory that they just always remember you. They just are so grateful for everything.”

Sewing Safety for Albuquerque

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oe Zou’s fledgling business was just gaining momentum when the coronavirus pandemic brought everything to a screeching halt. An avid climber who is a member of New Mexico Mountain Club, Zou began fixing the rips, tears and broken zippers on her cohorts’ gear in July 2019 before opening a studio this past January. By mid-March, the projects that had populated Zou’s space had disappeared.

“I already paid for a year of the rent.

I decided I want to do something,” says Zou, who has lived in Albuquerque for four years. “My parents are still in China, and I’ve been paying very close attention to the pandemic in China. I’ve noticed that wearing a mask is absolutely very important, seeing what people can do to slow down the spreading.

“I decided to make masks for my family here first. After I found the perfect pattern that I like and I made a huge batch for my family, I realized maybe my customers would like to wear some. I know it’s not part of culture here, but it’s really necessary and I like to get that thought out.”

Once it became mandatory for New Mexicans to wear a mask, demand skyrocketed at Zoe Can Patch It. It didn’t hurt that Zou’s masks are more stylish and comfortable than the surgical masks that many resorted to wearing early in the outbreak. Not only can one choose from nearly 100 different styles, but the cotton mask comes with an adjustable metal nosebridge, filter pocket and soft ear loops.

When she first began, Zou needed an hour to make a single mask; now she can make up to 10 in that time frame. While the mask making is currently Zou’s primary source of income, the endeavor also has a philanthropic bent: She donates masks to New Mexico Orthopaedics and to a shelter in the state, and if she learns that an individual placing an order works in healthcare, they won’t be charged.

“People really need help,” Zou says.

“I can’t help all of them, but I’m just one person with one sewing machine. But I can help as much as I can.”

“I CAN’T HELP ALL OF THEM,...BUT I CAN HELP AS MUCH AS I CAN.”

Zoe Zou

MASK PRODUCTION ZOE CAN PATCH IT

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Delivering Medicine Where it is Needed

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“JUST CHECKING IN WITH PEOPLE, SAYING, ‘HEY HOW ARE YOU DOING?’”

Gloria Ansbach REGISTERED NURSE ALBUQUERQUE HEALTHCARE FOR THE HOMELESS

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loria Ansbach grew up in La Union, a small town of a little more than 1,000 people located between Las Cruces and El Paso, where she was the youngest of seven children and eventually, a first-generation college student at New Mexico State University.

“My parents have always been able to provide for us even though we were a low-income family growing up,” Ansbach says. “I knew for a long time I wanted to be in a profession where I could help others.”

It was a natural transition, then, when Ansbach moved to Albuquerque and accepted a position as a registered nurse at Albuquerque Healthcare for the Homeless.

While AHCH does have an office that accepts patient visits, Ansbach often found herself administering street medicine all over the Duke City.

“One of the most important things that you learn from working at this organization is to meet folks where they’re at. I think that’s something that needs to be taught everywhere. You can’t really get that from a textbook,” Ansbach says. “It’s hard to see if you’ve never had experience meeting someone in a tunnel and helping them get their medications or being welcomed to someone’s encampment.”

Ansbach has grown accustomed to being present for those who need her over the course of the past four-plus years, but as an expectant mother who is due to give birth in September, she has taken on a different role of late. Due to the ongoing COVID-19 pandemic, extra precautions have to be taken during her pregnancy. Though not technically on the front lines, Ansbach is still doing her best to fill a needed role.

“As you can imagine it can be hard for people experiencing homelessness because a lot of times, they don’t have stable addresses. They don’t have stable phone numbers. Health care needs, they never stop, regardless of whether or not there is a pandemic,” she says.

“Just checking in with people, saying, ‘Hey how are you doing?’ A lot of times our population may feel like they’re not really included in the general population in terms of services. (I’m) always checking in with our folks and making sure that if they have any needs that need to be met, to see how we can best meet those needs while also keeping them safe.”

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elanie Laweka is a bit of an adrenaline junkie, so serving as a paramedic with Albuquerque Ambulance is a role that suits her perfectly.

“I like the fact that every day is different,” she says. “There is definitely some routine, but once we go on calls, it’s the excitement of not really knowing what you’re going into. I guess I kind of enjoy the thrill of it.”

That sense of uncertainty increased twofold in recent months as the COVID-19 pandemic took hold in Albuquerque and across the nation. Those who work as first responders and in health care have been forced to adapt on the fly as information regarding the disease changed on a near daily basis. According to Laweka, it comes with the territory.

“I don’t want to downplay it, but there have been other infectious and highly contagious diseases and illnesses that we’ve had to be aware of prior to the COVID virus,” says Laweka. “Yes, there was some increase in anxiety, and I think more so as far as worry about taking it home to our loved ones. There was a moment where I was pretty cautious about frequently asking my kids if they were feeling alright, if they were feverish.

“I’ve since had to change my routine coming back from work. I shower at base, make sure I have an extra set of clothes so that I’m clean when I come home. I guess it’s just that added awareness.”

Laweka came to Albuquerque approximately six years ago from the Zuni Pueblo, a population that has been hit hard by COVID-19. Laweka hasn’t forgotten about her community, as she volunteers as a first responder for 24-hour shifts during her days off from Albuquerque Ambulance.

“There’s family, friends, relatives that I know that are sick, some that have passed on with the virus. It just seems to be spreading like wildfire because of the fact of the multi-generational families and the closeness of people,” she says. “I think that’s one of the hardest things on the Pueblo because we’re so family oriented it’s hard to stay away from each other.”

Regardless of where and when duty calls, Laweka will remain a consistent presence helping those in need.

“We’re gonna continue doing what we do. I like to help people and that’s why I’m here. And I will still continue to be here.”

Rushing to Albuquerque’s Rescue

“I LIKE TO HELP PEOPLE AND THAT’S WHY I’M HERE.”

Melanie Laweka

PARAMEDIC ALBUQUERQUE AMBULANCE

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Creating Safety for the Kids

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“I WAS SMILING FROM EAR TO EAR. IT’S AWESOME. I ENJOY THE KIDDOS THERE.”

bobby reyes HEAD OF MAINTENANCE SUNSET MESA ELEMENTARY SCHOOL

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pproximately six years ago, Bobby Reyes left a career in construction to become the head of maintenance at Sunset Mesa Elementary School in Albuquerque’s Northeast Heights. Today, he’s affectionately known as “Mr. Bobby,” the man who can fix anything -- both on and off campus.

“I love my school family,” Reyes says.

“Everybody’s amazing there. It’s a beautiful thing to work and you feel so appreciated.

It’s awesome. It doesn’t feel like work.

“I enjoy everybody there and the kids, especially. Everybody there is just like a big, ol’ family.”

The appreciation is mutual. Reyes is wellknown around the private school for his readiness to help, and he frequently lends a hand doing odd jobs for faculty members in their homes.

“I do a lot of stuff on the side for a lot of the teachers there. I like to help them out because a lot of them are single,” he says.

“Sometimes it’s common stuff they need done at home, but they don’t know who to turn to. So I say, ‘I’m available.’”

More recently, life at Sunset Mesa has been a little bit lonelier for Reyes. Classes were abruptly halted in mid-March amid coronavirus concerns, leaving Reyes to work in an eerie sort of silence. Students only recently began to trickle back in for a trial class period in June.

“I was smiling from ear to ear. It’s awesome. I enjoy the kiddos there. It’s just so different working when there’s nobody there. It’s kind of creepy, to be honest,” he says.

Reyes was productive with his downtime. He removed two big elm trees that were obstructing the playground and lined the basketball courts to give them a more official feel. But most importantly, he did a deep cleaning of the entire school. To Reyes, there is nothing more important than keeping the kids safe, especially in the midst of COVID. Reyes has three kids of his own, ranging from age 16 to 25. Working around the younger set has helped him recapture a little bit of his own youth, and he’ll be ready to test his handiwork on the court when the time comes.

“I can still hang with them to play basketball and stuff, so I’m doing OK,” he says.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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SKIN PRODUCTS

BEFORE

Science + Nature = Results

AFTER

Real Customer Results after 30 day using

BioVer-X

Wrinkle Repair 3 Step Routine.

BEFORE Katie Uilk and Kristina Trujillo are sisters-in-law who never planned to start a company together.

Kristina was a professor and researcher at UNM and a complete “nerd”. Katie was a self-described “hippie” and had been making her own natural skin products for over 7 years.

Katie had suffered through severe eczema since her teenage years without any solution from doctors. She started experimenting with natural oils, creating hundreds of variations until she finally discovered the solution that healed her skin.

Meanwhile, Kristina was a professor at UNM with a specialty in biochemistry. Her own research focused on the healing properties of natural products. But what she really wanted was to get breakthrough university research out into the real world.

The lightbulb moment came when Katie invited Kristina over for a fun day of making skin products. Kristina,(always a scientist) was more interested in looking up scientific studies on the ingredients.

She was surprised to discover that there was extensive research supporting the anti-inflammatory and anti-oxidant properties of the ingrediants in Katie’s natural products.

Dr. Kristina Trujillo was a professor and scientist at UNM School of Medicine for over a decade. She specialized in healing properties of natural products.

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AFTER

This made her think of a molecule that she has encountered in her research. The molecule was non-toxic and had phenomenal skin healing properties. They began to wonder what would happen if they combined Katie’s natural oil blends with the skin-healing molecule.

They began to test the combination. The effectiveness exceeded their wildest expectations.

The combination of Katie’s natural skin care ingredients with Kristina’s breakthrough molecule is now the signature product of K&K Skin Products.

It is called the BioVer-X Serum.

See for yourself how 10 years of research can take 10 years off your appearance!

Katie Uilk has crafted custom oil blends since 2013. Originating as a remedy for her own skin conditions, it later bloomed into a passionate career.

kkskinproducts.comWWW.ABQTHEMAG.COM | AUGUST 2020

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

Editor’s Note: The events listed may have adjustments to days and or times, or may be canceled or postponed altogether, due to COVID-19 concerns, stay-at-home directives, and the outline by state officials to avoid large gatherings. We recommend contacting the event in advance for the latest scheduling information.

TOP PICK saturday 1–thursday 27 | tuesdays 3–7 pm, thursdays 10 am–2 pm, saturdays 1–5 pm Cat Tales. Sigmund Freud said, “Time spent with cats is never wasted.” Our art display is of felines, using mixed media on paper, appliqued and pieced quilts, pastel drawings and more.

Works are available for purchase; 25% of the price benefits the library. Info: Placitas Community Library, 453 Highway 165, Placitas, pclart.com, 867-3355.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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please note

At the time this listing was produced, many events were being canceled due to the COVID-19 virus. Please be sure to check the status of any event and venue to ensure that the event is still being held as scheduled.

sunday 2 | 1–5 pm

thursday 6 | 5–6:30 pm

Artist Reception. Oasis Art Gallery presents “Solace: Finding Magic and Wonder in Landscape” by Meg Leonard, who finds solace in nature and in painting the light and hues of the New Mexico environment. Exhibit open through August 21, M-F 9 am–4 pm. Info: Oasis Albuquerque, 3301 Menaul Blvd. NE, #18, oasisabq.org, 884-4529.

saturday 8 | 9 am–6 pm

sunday 2 | 1–5 pm Corrales Bosque Gallery. Our gallery is now open. Please be sure to check our website for days and times. Info: Corrales Bosque Gallery, 4685 Corrales Road, corralesbosquegallery.com, 898-7203.

Open to the public.

Red & Green VegFest: Making A New World.

Come enjoy speakers, vendors, vegan food, giveaways, goody bags and cooking demos. Info: Jewish Community Center of Albuquerque, 5520 Wyoming Blvd. NE, redandgreenvegfestabq.wordpress.com.

Free parking at the JCC parking lot with overflow at the Presbyterian building next door.

tuesday 4 | 10 am

monday 10 | various times

Albuquerque Newcomers’ Club Welcome Coffee. Come learn of the club’s varied activities. Membership is open to residents of Albuquerque for less than five years or residents experiencing major changes in their lives. The club is not affiliated with the church. Info: Sandia Presbyterian Church, 10704 Paseo del Norte NE, albuquerquenewcomersclub. org, 321-6970.

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New Mexico Young Actors Semester. Our fall 2020 semester is scheduled to begin August 10 with auditions for The Musical Adventures of Oliver Twist and Robin Hood, and our drama class to meet on August 14. Info: nmyoungactors.org.

friday 14 | 7:30 pm

Albuquerque Science Fiction Society Meeting. It’s summer film night. This long-running NM science fiction club has author readings, science talks, films and discussions. Info: Activity Room, St. Andrew Presbyterian Church, 5301 Ponderosa Ave. NE, bubonicon.com, 2668905. Free to newcomers.

saturday 29 | 7 pm

Bach Recital. Steinway Artist Jacquelyn Helin performs in this recital, playing Johann Sebastian Bach’s Well-Tempered Clavier, Book I. Info: Immaculate Heart Chapel, 50 Mount Carmel Road, Santa Fe. Tickets: $34, nmpas.org, HoldMyTicket, 877-466-3404.

saturday 29 and sunday 30 | 10 am–5 pm

Placitas Studio Tour. The tour features artwork in painting, steel, pottery, glass, fiber, ceramics, jewelry, sculpture, wood, photography, and mixed media.

Purchase art directly from artists.

Info: I-25 north from Albuquerque, exit #242, east on Highway 165 to Placitas, placitasstudiotour.com, 515-4323. Follow tour signs to studios. Free to visit studios.

WWW.ABQTHEMAG.COM | AUGUST 2020

sunday 30 | 5:30–6:30 pm

Bach and Quantz. Enjoy Bach’s Cantata BWV 39, “Brich dem Hungrigen dein Brot” and Trio Sonata in C major by Johann Joachim Quantz, a baroque flutist in Frederick the Great of Prussia’s Court.

Franz Vote directs and conducts. Info: Immaculate Heart Chapel, 50 Mount Carmel Road, Santa Fe. Tickets: $25, nmpas.org/tickets or HoldMyTicket, 877466-3404.

ONGOING daily | various times

Al-Anon Family Groups and Alateen– Meetings. An anonymous fellowship of relatives and friends of problem drinkers, meetings are held on various days and times. 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, 262-2177.

daily | various times

Albuquerque Apparel Center and AAC School of Fashion Design. Melissa Lea, president and founder of AAC and awardwinning fashion designer, offers a variety of industry-based fashion design classes, seminars, retreats, and more. Couture, costume, and custom clothing design services, alterations, and patternmaking services are also available.

Info: abqapparelcenter.com, 803-6966.

daily |

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

daily |

Animal Humane’s Free Behavioral Helpline.

This free service is available to all pet owners who are experiencing behavior problems with their dogs and cats. Animal Humane New Mexico’s trained behavior coaches answer questions and provide tips on everything from housetraining to living with multiple animals. Info: 9387900.

daily |

Donate Blood. Someone needs it every day. Info: 843-6227, unitedbloodservices. org.

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BE HERE. BE INSPIRED.

NEW MEXICO’S PREMIER MOUNTAIN RESORT F U L L C A S I N O | LU X U R Y R E S O R T | Z I P L I N E | C H A M P I O N S H I P G O L F | F U L L-S E R V I C E S PA | S P O R T S B O O K TO P G O L F S W I N G S U I T E | I N N O F T H E M O U N TA I N G O D S.C O M | | 1-800-545-9011 | M E S C A L E R O, N M

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daily |

Epilepsy Support and Education Services— Meeting. For meeting time and place, please contact the office at 243-9119 or check the website for more details. Info: epilepsysupportnm.org.

daily |

Rattlesnakes. See different species of live rattlesnakes displayed in recreated natural landscapes. We are dedicated to conservation and preservation through education. Info: American International Rattlesnake Museum, 202 San Felipe Road NW, rattlesnakes.com. Tickets: adults, $6; seniors, military, students, teachers $5; children, $4.

daily |

Roadrunner Food Bank. Volunteers are needed to help prep food for distribution, repack and sort items, and other activities while helping New Mexico’s hungry. The gift of your precious time helps solve hunger for so many people. Volunteers must register in advance. Shifts are available in two-hour increments, Mondays–Saturdays. Info: 5840 Office Blvd. NE, 349-5358, givetime@rrfb.org.

daily |

Ronald McDonald House. Ronald McDonald House Charities of New Mexico provides a home-away-from-home for families with ill children. Operating the 30-bedroom house and the Ronald McDonald Family Room on the sixth floor of the UNM Children’s Hospital, volunteers make a vital difference in the lives of the people they serve. Info: Traci, 842-8960, volunteer7@ comcast.net, rmhc-nm.org.

daily |

Watermelon Mountain Ranch Animal Center. New Mexico’s largest no-kill animal shelter seeks loving homes for rescued dogs and cats. Adoptions are at select Petsmart locations and Watermelon Mountain Ranch on various days from 10 am–8 pm. Donations, fosters, and volunteers are always welcome. Info: wmranch.org, 771-0140, wmranchnm@aol. com.

daily | 9 am–3 pm

Veterans Presentation. Listen to veterans tell about historical events or their personal experience in the service to our country. Speakers represent WWII, Korean, Vietnam, and War on Terror experiences.

Also tour the museum, gardens and amphitheater. Info: New Mexico Veterans Memorial Park, 1100 Louisiana Blvd. SE, 256-2042. Free admission. Donations requested.

daily | 10 am–5 pm

Adopt a Pet. Find your best pet ever.

Adopt a dog, cat, puppy or kitten from Animal Humane New Mexico. Adoptions include spay/neuter, vaccinations, and a microchip. Info: 615 Virginia Street SE, 10141 Coors Blvd. NW, animalhumanenm. org.

mondays | 5–6 pm

tuesdays | 2–3 pm

mondays | 5:30 pm

tuesdays | 6 pm

Geeks Who Drink. Test your knowledge while enjoying a unique evening’s experience. Free of charge and open to anyone 21 and older. Prizes awarded to winning teams. Only one table allowed per team. Warning: this quiz contains adult themes and adult language. Info: O’Niell’s Heights, 3301 Juan Tabo Blvd. NE, oniells. com, 293-1122.

The Red Bucket Book Club. Join this group and dive into Fun-tastic fiction discussing and reading a variety of fabulous books.

Info: Barnes & Noble Coronado Center, 6600 Menaul Blvd. NE, bn.com, 883-8200.

Free.

every 2nd monday | 6:30–8 pm

Outcomes, Inc. Grandparents Raising Grandchildren Discussion/Support Groups.

Info: Heights Cumberland Presbyterian Church, 8600 Academy Road NE, 243-2551 to reserve a space.

Free childcare provided. Free.

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. Preregistration required by calling 348-4451. Free.

ABQ Scrabble Club. We have been playing weekly for over 30 years. Come join us.

Info: Chili’s, 6909 Menaul Blvd. NE.

tuesdays | 6:30–9:30 pm

Open Drawing with the Model. Info: Harwood Art Studio, 1029 6th Street NW, harwoodartcenter.org. Admission: $10 per session; five sessions for $35.

every 3rd monday | 6–7:30 pm

tuesdays–saturdays | tuesday–fridays 9:30 am, 1:30 pm, saturdays 10:30 am, 12 noon, 1:30 pm

every fourth monday | 6:30– 8:30 pm

tuesdays–sundays | 10 am–5 pm

Outcomes, Inc. Grandparents Raising Grandchildren Discussion/Support Groups. Info: West Mesa Community Center, 5500 Glenrio NW, 243-2551 to reserve a space. Free childcare provided.

Free.

Bead Society of New Mexico Monthly Membership Meeting.

The BSNM’s purpose is to promote the members’ and the public education, appreciation, and involvement in the field of beads and bead-related subjects. No meeting in July or December. Info: North Domingo Baca Multigenerational Center, 7521 Carmel Drive NE, beadsocietynm.org.

mondays–fridays | various times

Ninja Park Obstacle Course Fitness Center.

TAK Fit is Ninja Park’s fun and functional fitness style that utilizes calisthenics exercise, dynamic lifts, and obstacles to create a unique and balanced workout that you will not find anywhere else. Join and have fun getting fit. Ages 16 and older.

Classes are 6:30 to 7 am, 12:30 am to 1 pm, and 6:30 to 7 pm. Info: ninjaparkabq.com, 883-9203.

mondays–saturdays | 10 am–5 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 silver smithing. Info: The Turquoise Museum, 400 2nd Street SW, turquoisemuseum.com, 433-3684.

Tickets: $16, discounts for AAA, over 55 and military.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

Casa San Ysidro Tours. Take a tour of this late 19th century building in Corrales filled with an exuberant collection of New Mexico vernacular art. Info: Casa San Ysidro, 973 Old Church Road, Corrales, cabq.fov/casasanysidro, 898-3915.

General admission $4-$6.

National Hispanic Cultural Center Exhibits.

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

tuesdays, thursdays, fridays, sundays | 11 am

Historic Old Town Tours. Explore historic Old Town on foot with our informative docents who will provide insight into the people and places that shaped our early community. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov, 2437255. Tour included with paid Museum admission, $4-$6, Sundays free.

tuesdays–sundays | 11:30 am–8 pm, sundays 11:30 am–4 pm

Catopia Fun Events. Come to relax, have snacks and drinks, and play with our wonderful adoptable cats. We also offer events like Painting with Cats, Henna Cattoos, Cat Photography, Music Nights, and “Ask the Vet.” Info: catopiacatcafe.com, 508-4278.

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tuesdays–sundays | 11:30 am–8 pm, sundays 11:30 am–4 pm

Cat adoptions. Come enjoy some drinks, snacks, and time with adorable adoptable cats at Catopia Cat Cafe. Your visit will support their foster home and keep them company until they find their permanent homes, maybe with you. Info: catopiacatcafe.com, 508-4278.

tuesdays, thursdays, and saturdays | various times

Ninja Park Obstacle Course Fitness Center. First place winner of the 2015 Women’s Area Qualifier in the Ultimate Ninja Athlete Association (UNAA) competition, Personal Trainer and Group Fitness Instructor Jessica Lucero teaches fun and challenging back-to-back classes every Tuesday, Thursday and Saturday: Body Blast, 6 to 7 pm; Obstacle Technique and Efficiency, 7 to 7:30 pm; and Foam Rolling and Stretching, 7 to 7:30. Try one, two, or all three classes for free (firsttime participants only). Info: 883-9203, ninjaparkabq.com.

every first tuesday | 1–2:30 pm

Spanish Language Alzheimer’s Support Group. This meeting is for Spanishspeaking individuals caring for a family member with dementia. Info: Alamosa Community Center, 6900 Gonzales Road SW, Suite C, 363-8499 or (800) 2723900.

every first and fourth tuesday | 10 am–2 pm

Rug Hookers Demonstration. Join the Adobe Wool Arts Guild for a monthly demonstration of rug hooking in the Heritage Farmhouse. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, 848-7180, abqbiopark.com.

Tickets: Included with admission.

every second tuesday | 11 am–1 pm

Stitching Group. Knitting, crocheting, embroidering, tatting, spinning, crossstitching and more. Join in the fun, share ideas, patterns, and experiences. All ages and experience levels welcome. Info: Wyoming/Hillerman Library, 8205 Apache Ave. NE, 291-6264.

every second tuesday | 6–7 pm

Outcomes, Inc. Grandparents Raising Grandchildren Discussion/Support Groups. Info: Tijeras-East Mountains, Los Vecinos Community Center, 478 1/2 Old Highway 66, Tijeras, 243-2551 to reserve a space. Free childcare provided. Free.

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every fourth tuesday | 7–9 pm

Duke City Story Slam. This monthly storytelling event is where people tell true-life stories, without notes, on that month’s theme. Attendees can reserve a 5-min Open Mic slot between the featured storytellers. A friendly panel of judges scores each story; the winner takes home a prize. Info: Canteen Brewhouse, 2381 Aztec Rd. NE, storytellersofnewmexico.com, facebook. com/newmexicostorytellers.

every last tuesday | 6–7 pm

Murderinos Book Club. This free true crime book club meets monthly and Book Club purchases get 10% discount at Bookworks. Info: Bookworks, 4022 Rio Grande Blvd. NW, bkwrks.com, 344-8139.

Free to attend.

wednesdays | 10 and 11 am

Japanese Garden Tours. Hanami Flower Tours at the Japanese Garden. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, abqbiopark.com, 311.

wednesdays | 10:30 am

Good Morning Storytime with Ms. Dakota.

Join for a story, a snack and a fun activity.

For toddlers and preschoolers. Info: Barnes and Noble Coronado Center, 6600 Menaul Blvd. NE, bn.com, 883-8200. Free.

wednesdays and saturdays | 11 am

Sculpture Garden Tours at Albuquerque Museum. Enjoy a pleasant stroll in our sculpture garden with a friendly docent who will share stories on the artists and their works. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov, 2437255. Tour included with paid general admission, $4-$6.

wednesdays | 12 noon–1 pm

Kiwanis Club of Sandia. Join in for lunch, listen to interesting speakers, and learn how you, too, can help the children of Albuquerque and surrounding communities live better lives. Info: Wecks, 3913 Louisiana Blvd. NE, facebook.com/ sandiakiwanis.

wednesdays | 9 pm

Geeks Who Drink. Join the best Pub Quiz in town. Bring your friends and create a team of up to six people. Info: O’Niell’s Nob Hill, 4310 Central Ave. SE, 256-0564, geekswhodrink.com/blog, oniells.com.

every first wednesday | 9 am–5 pm

Free First Wednesday. Start your month off right with free admission to Albuquerque Museum and sculpture garden tour. $5 additional special exhibit surcharge may apply. Info: Albuquerque Museum, 2000 Mountain Road NE, cabq. gov, 243-7255. Free general admission.

every second wednesday | 6:30–7:30 pm

Bookworks Book Club. Bookworks Book Club meets monthly and Book Club purchases receive a 10% discount at Bookworks. Info: Bookworks, 4022 Rio Grande Blvd. NW, bkwrks.com, 344-8139.

Free and open to the public.

every second wednesday | 6:30 pm–8:30 pm

Rio Rancho Art Association (RRAA) Monthly Membership Meeting. RRAA’s mission is the cultural and educational enrichment of the community and surrounding areas by providing opportunities for artists and the public to collectively participate in fine art events and programs. Info: Don Chalmers Ford Community Room, 2500 Rio Rancho Blvd., 301-2009, rraausa.org.

every second and fourth wednesday | 10 am–2 pm

Quilters Demonstration. The New Mexico Quilters will be working on their Botanic Garden quilt and other projects in the Heritage Farmhouse. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, 848-7180, abqbiopark.com.

Tickets: Included with admission.

every fourth wednesday and thursday | 12 noon–2 pm and 6–8 pm

Polka Dot Powerhouse Albuquerque Monthly Business Connects. Polka Dot Powerhouse is a closely linked family of extraordinary women—a world of fun, business growth, and connection. Learn, network, and be inspired with other area professionals, business owners, entrepreneurs, and visionaries. Guests are invited to attend their first meeting for free. Info: Managing Director Barbra Portzline, bportzline@comcast.net.

Register at polkadotpowerhouse.com.

thursdays | 10:30 am

Story Time at the Zoo. Info: ABQ BioPark Zoo, 903 10th Street SW, abqbiopark.com, 764-6200. Included in admission.

every thursday | 6 pm

Stand-up Comedy at The Stage. This is a fun date night. Enjoy great food and drinks, and the nation’s best comics.

Seating is first come, first served. Doors open at 6 pm, comedy starts at 7:30 pm.

21 and over. Info: Santa Ana Star Casino Hotel, 54 Jemez Canyon Dam Road, Santa Ana Pueblo, 771-5680. Tickets: $10.

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Lisa Godin

NM Dream Center (The Harbour)

Steve Cecco Feed NM Kids

Rosemary Freelin

Rio Grande Valley Blue Star Mothers

Lovie McGee African American Cultural Association

Mick Burke LifeRoots NM

Good Neighbors are REALTORS® and Affiliates who dedicate themselves to volunteer service. They donate gifts, money, and – most importantly – a lot of time.

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WWW.ABQTHEMAG.COM | AUGUST 2020 Learn more at gaar.com/goodneighbor

every first thursday | 9:30 am–12 noon

Colcheras Demonstration. Learn to appreciate this Hispanic art form by watching El Arco Iris: Sociedad de Colcheras members at work in the Heritage Farmhouse. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, 848-7180, abqbiopark.com.

Tickets: Included with admission.

every first thursday | 6:30– 8:30 pm

Albuquerque Modern Quilt Guild. Explore modern quilting, charity work and a working modern quilting group. Info: 7001 San Antonio Drive NE, 821-2739, hipstitchabq.com. Cost: membership, $10/ year; guests, may attend one meeting for free, then up to two more meetings for $3 per meeting.

every second thursday | 6–8 pm

Visionary Arts and Crafts Guild Membership Meeting. VACG’s mission is to develop fellowship among craftspeople and facilitate a market for crafts through exhibitions, education, promoting the development and appreciation of craftspeople and their work. Meet monthly except Oct, Nov, Dec. Info: FBCRR Adult Ed Center, 1909 Grande Ave., Rio Rancho, facebook.com/vacgnm, 948-3132.

every fourth thursday | 10 am–2 pm

Quilters Demonstration. The New Mexico Quilters will be working on their Botanic Garden quilt and other projects in the Heritage Farmhouse. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, 848-7180, abqbiopark.com.

Tickets: Included with admission.

every thursday, friday and saturday | 6–9:30 pm

Party in the Fireroom or on the Patio.

Pueblo Harvest Café hosts live music in its cozy Fireroom or on the patio. While you listen and dance, enjoy a taco bar, all-youcan-eat horno-baked pizza, handcrafted cocktails, local craft beer, and a creative menu of appetizers from our acclaimed culinary team. Info: Pueblo Harvest Café, 2401 12th Street NW, puebloharvestcafe. com, 724-3510. No cover.

fridays | 10:30 am

Story Time at the Botanic Garden. Info: ABQ BioPark Botanic Garden, 2601 Central Ave. NW, abqbiopark.com or dial 311.

fridays | 12 noon–1:30 pm

Grief and Loss Support Group. Grief is a natural process that can often be eased through sharing with others who have experienced the loss of a loved one or any other significant loss. Info: Jewish Community Center, 5520 Wyoming Blvd.

NE. Preregistration required by calling 348-4451. Free.

every other friday | 7–9 pm

Free Admission Day at Anderson-Abruzzo Albuquerque International Balloon Museum. Check out this award-winning, world-class facility highlighting the art, culture, history, science and sport of ballooning and other lighter-than-air craft. Info: 9201 Balloon Museum Drive NE (North of Alameda), 768-6020, cabq.gov/ balloon.

fridays–sundays | fridays and saturdays 7–9 pm, sundays 1-3 pm

Summertime in Old Town. Every weekend from May through August, Old Town is the best place to be for beautiful plazas, great cuisine, unique local shops, and free, live music on the gazebo performed by local musicians. Enjoy one of Albuquerque’s most treasured locales. Info: Historic Old Town, 200 N. Plaza Street NW.

every first friday |

Free Admission Day at Anderson-Abruzzo Albuquerque International Balloon Museum. Check out this award-winning, world-class facility highlighting the art, culture, history, science and sport of ballooning and other lighter-than-air craft. Info: 9201 Balloon Museum Drive NE (North of Alameda), 768-6020, cabq.gov/ balloon.

every first friday | 1:30 pm

Tamarind Institute First Friday Tours. See the workshop facility, learn about fine art lithography, the current programs and the history of Tamarind (a division within the College of Fine Arts at UNM), a collaborative process video, and a printing demonstration. Reservations: tamarind. unm.edu. Info: Tamarind Institute, 2500 Central Ave. SE, 453-2159. Free.

every other friday | 7–9 pm

Albuquerque Spanish Meetup. Practice conversational Spanish with a mix of native Spanish speakers and folks learning Spanish. Info: 553-3008, spanish.meetup. com/700/calendar.

every third friday | 7–9 pm

Cactus and Succulent Society of New Mexico. Discuss cacti and succulents; enjoy a program presented on a particular subject relevant to these plants. Program usually involves a slideshow. Not necessary to be a member to attend. Info: Albuquerque Garden Center, 10120 Lomas Blvd. NE, 296-6020 new-mexico.cactussociety.org.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

saturdays | 8 am–12 noon

Los Ranchos Growers’ Market. Fresh local produce and products, plants, arts and crafts, music, and more.

Handicapped accessible, family and pet friendly. Info: 6718 Rio Grande Blvd. NW, losranchosgrowersmarket.com, 610-9591.

Free admission.

saturdays | 10 am

Downtown Walking Tour. Learn about our diverse settlers who arrived with the railroad in 1880. Hear stories about the merchants, politicians and pioneers who shaped our city. Allow 2 hours and wear comfortable shoes. Every Saturday through November. Info: Meet Trudy Merriman at the SW corner of Central and 1st Street, albuqhistsoc.org, 289-0586.

Free.

saturdays | 10:30 am

Story Time at the Aquarium. Info: ABQ BioPark Aquarium, 2601 Central Ave. NW, abqbiopark.com, 768-2000. Included in admission.

saturdays | 12 noon–2 pm

Acting for Writers. Award-winning director and Meisner acting teacher Lois Hall teaches Acting for Writers in a supportive environment. The class is devoted to writers breathing life into their characters by learning the actors’ secrets.

Info: 715-2801, actingforwritersloishall. com. RSVP required.

saturdays | 2–5 pm

Art in the Afternoon. Wrap up your shopping in Historic Old Town with free admission into the museum, live local music, and great food and drink specials amid a wealth of cultural and historical artifacts and works of art. Info: Albuquerque Museum of Art and History, 2000 Mountain Road NW, call 311, cabq. gov. Free.

saturdays | 3:30 pm

Saturday Storytime. Join Miss Caitlen for new and exciting adventures. Fun for young children and those young at heart.

Info: Barnes and Noble, Coronado Center, 6600 Menaul Blvd. NE, 883-8200, bn.com.

Free.

saturdays | 5–8 pm

Cooking Classes at Cinnamon Sugar and Spice Café. Try a fun and exciting handson cooking class. Enjoy a meal prepared by you in a commercial kitchen with the guidance of a chef, sip wine, and top it off with dessert. Info: 5809 Juan Tabo Blvd.

NE, 492-2119, cinnamoncafeabq.com.

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every saturday and sunday | 12 noon and 2 pm

Traditional Native Dance Performances.

The Indian Pueblo Cultural Center is the only place in North America to offer traditional Native American dances every week year-round. Performances outdoor or indoor depending on weather. Info: Indian Pueblo Cultural Center, 2401 12th Street NW, indianpueblo.org, 843-7270.

Free with museum admission.

every saturday and sunday | various times

Albuquerque Garden Center. Our events include the Cactus and Succulent Society Show and Sale, the African Violet Show and Sale, and the Annual Spring Plant Sale, and the Aril and Iris Show. The Shop features local artists all month. Info: Albuquerque Garden Center, 10120 Lomas Blvd. NE. Free.

every first saturday | 10– 11:30 am

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

every first saturday | 10 am–12 noon

Military History Lecture. Listen to an interesting presentation of military history events and activities that affected New Mexico. Lectures include the History of the NM National Guard, Bataan Death March, WWII Army Air Corp bases in New Mexico, and others. Info: New Mexico Veterans Memorial, 1100 Louisiana Blvd.

SE, 256-2042. Admission: Free. Donations requested.

every first saturday | 12 noon–3 pm

First Saturday of the Month Shot Clinic For Your Dogs And Cats. No appointment needed. Info: 3251 Westphalia Road SE, wmranch.org.

every second saturday | 10–11:30 am

Outcomes, Inc. Grandparents Raising Grandchildren Discussion/Support Groups. Info: St. Paul’s United Church of Christ, 2701 American Road, Rio Rancho, 243-2551 to reserve a space. Free childcare provided. Free.

every second saturday | 10 am–12 noon

Free Fishing Clinic. Instruction available on basic fly-tying methods, fly-rod casting techniques, fishing etiquette, effective catch-and-release practices and enhancement of advanced skills.

Equipment and supplies are available free

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of charge on a first-come-first-served basis for use during the clinic, or you may bring your own. Tingley Outfitters provides basic equipment for purchase inside the train station. Info: Tingley Beach, 1800 Tingley Drive SW, call 311 or 768-2000.

every second saturday | 1 pm

Read to the Dogs. Registered therapy dogs sit calmly and quietly for a story so children can practice reading out loud without fear of judgment. It’s a great way for children to gain confidence in their reading. Several libraries. Please register in advance. Info: Southwest Canine Corps of Volunteers, 768-5136.

second and fourth saturday | 12 noon–1 pm

Watermelon Mountain Ranch Volunteer Orientation. Come out 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. Near V. Sue Cleveland Highschool.

every last saturday | 7–9 pm

Saturday Night Swing. Good listening and dancing music of live tunes from the ’40s and ’50s. Remember to wear your dancing shoes. Info: New Mexico Veterans Memorial, 1100 Louisiana Blvd.

SE, 256-2042. Free admission. Donations requested.

sundays | 9 am–1 pm

Free Sunday Mornings at Albuquerque Museum. Admission is free every Sunday morning. View the latest exhibition, try out interactive displays, stroll through the sculpture garden, and stop by the cafe for brunch. Info: Albuquerque Museum, 2000 Mountain Road NW, cabq.gov, 2437255. Free. $5 exhibition surcharge applies during free days at Albuquerque Museum.

sundays | 9 am–1 pm

sundays | 1–4 pm

Old San Ysidro Church Tours. See the beauty and learn the history of one of Corrales’ most significant historic buildings. Historical Society Docents are on hand to welcome guests, give tours, and answer questions. Watch the Old Church video, view historical artifacts, and take home souvenirs ranging from local flavor cookbooks to church retablos, jewelry, and more. Info: 966 Old Church Road, Corrales, 890-3846, corraleshistory.org.

Free.

sundays | 8 pm

Geeks Who Drink. Join in best Pub Quiz in town. Bring your friends and create a team of up to six people. Info: O’Niell’s Nob Hill, 4310 Central Ave. SE, 256-0564, geekswhodrink.com/blog, oniells.com.

every second and fourth sunday | 10–11 am

Yoga with Cats. Enjoy cats frolicking and lounging as you participate in a yoga class for all skill levels. Info: Catopia Cat Cafe, 8001 Wyoming Blvd. NE, Suite C-5, call 508-4278 to reserve your spot. $14 per class.

every second and fourth sunday | 2–4 pm

Stitching Group. Knitting, crocheting, embroidering, tatting, spinning, crossstitching and more. Join in the fun, share ideas, patterns, experiences and more. All ages and experience levels welcome. Info: Erna Fergusson Library, 3700 San Mateo Blvd. NE, 888-8100.

various days | various times

Albuquerque Dolls. We have ongoing social events for women, including dinners, dancing, movies, volunteering, crafts and trips, and we are having a blast.

We encourage women to join together to support each other and learn more about New Mexico. Join: Meet Ups/Albuquerque.

Also, on Facebook, Instagram and Twitter.

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 ballooning and other lighter-than-air craft.

Info: 9201 Balloon Museum Drive NE, 7686020, cabq.gov/balloon.

sundays | 10:30 am

Chatter Sunday.

These Sunday morning concerts include readings and refreshments. Info: Las Puertas, 1512 First Street NW, chatterabq.com. Cost: regular, $15; 30 and under and students, $9; children under 13, $5.

sundays | 12 noon–5 pm

Save Lucky Paws Information Table at Lucky Paws Adoption Site. T-shirts and wristbands for sale. Info: Coronado Mall, saveluckypaws.org.

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.

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SPECIAL ADVERTISING SECTION

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(Westside Location)

Albuquerque, NM (505) 966-4915

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Comfort F

d

Sure, comfort food is personal. There’s no signpost that says “This way to a universal plate full of warm sentiment and good memories.” But the road to comfort food does have some familiar turns: big plates, rich ingredients, use of spoons rather than forks, the presence of gravy. You get the idea.

And as clearly as the fried egg on a warm, open-faced sandwich, we know that eating comfort food means we are in flagrant defiance of health and reason. This is our manner of eating when we want to cherish a moment, and bask in a swell of flavor and nostalgia.

So to all the staples of comfort food—cheese, butter, eggs, potatoes, bread, meat—we say this: Thank you for a job well-accomplished. If only for a moment, you’ve hit the pause button, and made everything right in our world.

Here are a few places in ABQ where they truly know how to pass the gravy.

THE DAILY GRIND

4360 Cutler Ave NE 883-8310, dailygrindabq. net Serving breakfast all day, this

coffee-shop-turned-restau-

rant is a testament to the fact that classic comfort food breakfast doesn’t necessarily mean “basic” or “without creativity.” The menu includes traditional breakfasts, like The Classic, that includes eggs, toast, and a choice of sausage, ham, and bacon. But it also has creative dishes, like The Mike, which takes green chile and cheddar, wraps them in an omelette, smothers it with home fries,

DUKE CITY KITCHEN

and throws in a scone, just for kicks.

5016 Lomas Blvd NE 503-6449, dukecitykitchen.com

“Butter Griddle Biscuit, Bacon Sausage Gravy, and Two Eggs.” That is the description for The Scooter, just one of the comfort food dishes at this new Albuquerque breakfast spot. The menu offers sections with titles like “Hashes,” or “Scramblers” for the extra comfort food flare.

7007 Jefferson St NE 341-2546, jimmyscafeonjefferson.com Jimmy’s is the classic American diner breakfast spot. At this popular eatery, it’s all about

WECK’S

13 locations | wecksinc.com The folks have been dealing in generous portions of comfort food for the better part of 30 years. That makes them virtual experts in the business of delivering hearty, homestyle meals, and a living object lesson in what it takes to transform a business from a single diner, to a 13-location institution.

Resting somewhere near the pinnacle of the comforting culinary arts, you’ll find Weck’s The Original. This papas plate (or bowl, as shown here) is something of a mountain in its own right—hash browns, fresh from the griddle, tossed with bacon, ham, and sausage, with two eggs cooked to preference. On that final front, we recommend over-easy.

If that doesn’t quite pull you back to your roots, you might give Weck’s chicken and waffles a go.

A thick, golden brown Belgian waffle dusted with powdered sugar forms a bed for a trio of crispy chicken strips. Naturally, it’s all paired with butter and syrup, allowing you to dial the combination of sweet and savory elements precisely to taste.

Weck’s has also mastered the fluffy art form of meat, veggies, cheese, and eggs— here, they’re affectionately known as ‘Full Belly’ omelettes.

And for those seeking variety, the Eggs Benedict comes with four meat options: ham, bacon, sausage or carnitas.

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JIMMY’S CAFÉ

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eggs, meat, and pancakes.

But you’ll also find go-to plates like biscuits & gravy (add a chicken fried steak for a small upcharge and make it a comfort food trifecta,) Eggs Benedict, and huevos rancheros.

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Comfort F

RANGE CAFE 5 locations rangecafe.com

d

A cornerstone of the Albuquerque breakfast scene, the Range Cafe is about to clock in its 28th year in business. From their roots in a former Bernalillo gas station, to their modern footprint across five metro locations, the folks at Range Cafe have managed to keep a firm bead on great comfort food.

Among their list of traditional ante meridiem offerings you’ll find a killer plate of country fried steak and eggs. For the woefully unfamiliar, this plate is what you get when you coat a tenderized cut of beefsteak with seasoned flour and fry it up in a pan. It’s what connoisseurs of the culinary arts call “mighty damn tasty.”

Range drenches their country fried steak with a green chile gravy and delivers it flanked with eggs cooked to taste, along with potatoes, and your choice of bread. That just leaves you with the challenge of eating it all.

If breakfast steak isn’t in the cards, turn your attention to the Range Roundup. This one hits all the bases, providing you with a buttermilk biscuit, crumbled bacon and sausage, a pair of eggs, white cheddar, pinto beans, potatoes, queso, and your choice of chile. For something simpler, there’s always the Biscuits and Gravy Deluxe, delivered precisely

MILLY’S CAFÉ 2 locations millysrestaurants.com

Part of knowing you’ve arrived at a downhome, good ol’ fashioned, comfort

as you’d imagine—a biscuit, smothered in gravy.

food breakfast eatery is the size of the menu. When it has dozens of dif-

IRONWOOD KITCHEN

ferent items, seem-

5740 Night Whisper Rd NW #250 890-4488, ironwoodkitchen.com

ingly all consisting

Ironwood Kitchen’s approach to comfort food is simple: rewind time to the days when convenience and mass service took a back seat to quality. They’ve built their entire menu around the base principle of making sure every ingredient is as fresh and whole as possible.

When it comes to ordering up a hot course of breakfast calories, Ironwood’s Spuds are a good start. These freshly cut home fried potatoes are served under crumbled bacon and sausage, red or green chile, and a tortilla. At under seven bucks, it’s easy on your wallet, too.

Ironwood Kitchen also turns out a serious country fried steak, cooked in line with their keep it fresh, keep it local ethos. Their version of the classic dish is smothered in homemade sausage gravy, and served with potatoes, eggs, and a biscuit.

The biscuits & gravy dish here is homemade from the ground up, a halved biscuit topped with their signature Southern Mama’s Sausage Gravy, and plated with home fried spuds.

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of a combination of eggs, meat, and hash browns, pull up a chair and settle in.

The menu here is loaded with options for both food combos and unique New Mexican dishes. Milly’s takes comfort food and mixes it with local tradition (like smothering things in chile). The Milly’s Breakfast, for example, has the classic eggs, potatoes, and bacon—but includes a healthy portion of green chile, plus melted cheese and a flour tortilla.

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Eggs Benedict has been an American breakfast favorite for over a century and a half. There’s controversy as to its precise origins, but we can at the very least assure you that they postdate the demise of the similarly named traitor of the American Revolutionary War by at least 50 years. What isn’t controversial is this: you almost couldn’t count the possible variations on ABQ-style eggs bennie. Eggs, ham, and English muffins are all liable to give way to Southwest staples like chile and warm queso. No complaints here.

HANNAH AND NATE’S 2 locations

This is the ideal spot for a slow meal on a lazy Sunday morning. Don’t get us wrong—Hannah and Nate’s Corrales location is open seven days a week, from seven in the morning until two in the afternoon. But if you’ve got time to linger over your meal and steadily absorb the experience, this is the spot.

Notably, there’s no such thing here as the traditional American dilemma of having to pick between quality or quantity.

Which is to say, they serve up delicious meals in adequate proportions. Which isn’t to say there aren’t menu options here that challenge cardiovascular health in favor of epicurean satisfaction.

When it comes to eggs Benedict, the menu here offers up two versions, both covered in that rich emulsion of egg yolks, butter, and lemon that folks that like to call hollandaise sauce.

In the Florentine version, two poached eggs are served atop a horizontally halved English muffin, with tomato rounds and spinach greens. With the

FLYING STAR

Salmon option, you get most of

6 locations

the latter, just with the addition of

flyingstarcafe.com Thirty-three years ago, Flying Star was a little cafe off the Route 66 corridor in Nob Hill.

Of course, back then it was called Double Rainbow, but the same people—Jean and

a wild Alaskan salmon filet. Both come with a side of hash browns and fresh fruit.

Mark Bernstein—have kept their hands on the tiller over the years. Today, there are half a dozen Flying Star locations across Albuquerque.

In the world of eggs Benedict, Flying Star offers something called the Southwest Bennie. To Benedict purists, this might seem like a bit of a head-scratcher at first. What, no hollandaise sauce?

Belay those fiery denunciations. Or, at the very least, put them in storage until you’ve tried this transformative take on the classic.

This hearty dish takes an English muffin, splits it, and tops with a pair of eggs. So far, so good. From there, they take a step into bolder territory, adding two turkey green chile sausage patties before topping the whole affair off with fresh queso sauce. The result is a regional-specific take on a breakfast classic, well worth a step outside the cloistered confines of tradition.

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STANDARD DINER 320 Central Ave SE 243-1440, standarddiner.com The eggs Benedict dish at Standard Diner caters to taste, with four different styles of the dish on the menu—including an “all of the above” option. The EDo Benny has the classic base ingredients, but comes topped with spinach, tomato, and mushroom. The NM Benny features green chile turkey sausage. And the Crab Benny comes with a healthy serving of lump crab. And if you just can’t decide, the right choice is the Friends With Benedicts option, which combines items from the other three dishes.

BREAKFAST ALL DAY We’re not sure, but the guess is, for eons it was just called the morning meal. Then sometime in the late 15th century, some Middle English hair-splitter decided there ought to be a special term for what happens when you break your nocturnal fast.

And so you have it: breakfast.

But in 2020, there’s no need for the kinds of foods typically associated with

breakfast—eggs, bacon, pancakes—to remain confined to your first meal of the day, and plenty of Albuquerque eateries are happy to oblige on that front.

Range Cafe, for instance, serves all of their breakfast options until 3 p.m., after which select options—like the Carne Adovada Huevos Rancheros and the Country Fried Steak and Eggs—are available right

up until close. At other joints like Ironwood Kitchen, Los Compadres, and Flying Star, all of their breakfast options are available all day long. That means a silly clock isn’t the one to say when you can or can’t get a plate of biscuits & gravy (Ironwood Kitchen), a 6-ounce steak with eggs (Los Compadres), or a breakfast burrito slathered in housemade chile (Flying Star).

2 G’S BISTRO 414 Central Ave SE 246-2040, 2gsbistro.com A fresh English muffin topped with Black Forest Ham and poached eggs. That’s the base on which 2G’s Bistro begins to build its Southwest Benedict. It a great start for any Benedict. But then comes the regional flair of this popular dish—the muffin and eggs are smothered in scratch-made hollandaise that’s been infused with red and green chile.

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International Breakfast

LILY AND LIAM BISTRO (FRANCE)

What globalization means to your palate is this: the world got a whole lot smaller.

No longer do you need a surfeit of time and money to experience international flair and flavors. Frequently enough, you can get a taste of other cultures without travelling too far from home.

But how often do we think of breakfast when we look to taste the cuisines from abroad? In ABQ, we’re blessed to have the option to sample the morning fare from places like France, India, Vietnam, Costa Rica, Ireland, Ecuador, and Japan. No passport, no problem. Here’s your guided tour to foreign sunrise favorites that are as far removed from waffles and pancakes as you can imagine.

1751 Rio Rancho Blvd SE Suite 101, Rio Rancho 340-3309, lilyandliambistro.com Looking for something lite? How does a Panna Cotta Parfait—complete with fresh fruit, housemade granola, and cherry coulis—sound?

But

going for the fullon savory breakfast entrée here means the New

BUEN PROVECHO (COSTA RICA)

Mexico Baby (right), made with a Dutch pan-

2500 Central Ave. SW, Suite #3

cake, short ribs and a basted

620-5325, buenprovechoabq.com

egg. Or the Dutch eggs, which sit in At Buen Provecho, customers can start with Central Ameri- fluffy pastry dough, wrapped with bacon. Other can tapas like Maduros—deep-fried Sweet plantains served with treats include the Croque Madame, and the Garden a side of crema and queso fresca. But then when it’s entrée time, Brie Scramble breakfast salad. move over to Casados for some traditional Costa Rican chicken rice (Arroz con Pollo.)

LE BISTRO (VIETNAM) 1313 San Pedro Dr NE | 266-6118 Culturally, ecologically, and historically, Vietnam is about as far as you can get from New Mexico.

There are, however, a few similarities, including the fact that many of the dishes we that are characteristic or typical of both places are a blend of indigenous know-how and colonial tinkering.

And, like a lot of New Mexicans, many Vietnamese don’t see a need to draw a sharp line between the foods you eat for breakfast and the foods you eat at lunch or dinner. Breakfast is just the first thing you eat—it doesn’t have to be some special domain of cured pork, sweet pastries, and eggs.

At this bistro, breakfast is pho or banh mi.

Le Bistro serves up ten varieties of pho, a noodle soup based around a savory broth. On the banh mi front, Frenchstyle baguettes are filled with your choice of meat—pork belly, grilled beef, chicken—and a mix of cilantro, pickled carrots, and other crisp veggies.

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International Breakfast

ANNAPURNA’S WORLD VEGETARIAN CAFE (SOUTH ASIA) 3 metro locations chaishoppe.com Living in a cultural melting pot means a diversity in restaurants, and thus your culinary adventures don’t have to be limited to the offerings of a particular palate.

Good for us, because the dishes at this local chain have far-reaching origins.

Annapurna’s founder, Yashoda Naidoo, offers a menu crafted in line with Ayurvedic tradition—a wellness system rooted in 2,600-year-old texts from the Indian subcontinent. Ayurvedic principles emphasize balance, an approach that speaks to the kinds of meat-free meals offered here since its inception in 2002.

Ayurveda recommends starting with dessert, as sweets digest first. A fantastic option here is the mango cheesecake (shown here) with chai. Quinoa, an ancient-grain superfood, is served with dried fruit, shredded coconut and savory spices. The Smashed Avocado Toast features whole grain, gluten-free bread. Cardamom pancakes come with vegan butter and agave nectar. In the breakfast burrito, spiced tofu and herbed potatoes are rolled inside your choice of traditional Indian flat bread or rice pancakes, then smothered with chile, cheese and pico de gallo.

LA QUICHE PARISIENNE (FRANCE) 5850 Eubank Blvd NE #17 242-2808, laquicheparisiennebistro.com Considering France’s standing as on originator of fine cuisine, the following might come as a shock to some: French breakfast, it turns out, can be just as fancy as the linen-tablecloth favorites like coq au vin (chicken braised in wine) or souffle (the divine airy dessert).

The French toast here is made with thick slices of brioche (traditional French bread made with extra butter and eggs for a pastry-like quality). The sweet offerings also include crepes, and several varieties of

croissants, plus fruit Danishes and cinnamon rolls.

The omelettes come with a choice of numerous options, inlcuding goat cheese, bell peppers, and herbes de Provence. Le Classic Salmon puts an array of simple ingredients—Atlantic smoked salmon, soft-boiled egg, cream cheese—together with toasted bread. You’ll also find the classic Croque Monsieur (cream, ham, and Swiss cheese between slices of toasted white bread), and the Croque Madame, which comes with the addition of an over-easy egg.

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CAFÉ LAUREL (FRANCE) 1433 Central Ave NW 259-2331 cafe-laurel.weebly.com Serving breakfast and lunch all day, this downtown spot is a go-to place for crepes, which are served all day.

They come both savory (turkey, veggie) or sweet, with fun flavors, like chocolate hazelnut, cinnamon & sugar, and S’mores. Quiche is also made here daily, along with omelettes, cakes and cold brew coffee.

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DELICIAS CAFÉ

New Mexican food is rich in culture, a fusion of Hispanic, Native American, and Anglo influences. Basically, we were raised on cuisine with roots in ranches, pueblos, bosques, vegetable fields and small towns (not to mention mama’s kitchen; the harvest from hunting season; and staples brought from Spain).

This has given us classic breakfast fare like huevos rancheros, where red chile sauce nudges up against eggs, beans and a flat tortilla. The dish is beautiful in its simplicity.

Or how about carne adovada? You can have pork patiently cooked in red chile sauce any time of the day, but there’s something special that occurs when you pair it with eggs and papas.

Here are a few local spots with menus that will satisfy your craving for a New Mexican breakfast.

6001 San Mateo Blvd NE | 830-6561

New Mexico N

Breakfast B

If you’re in search of authentic desayunos (Spanish for ‘breakfast’), this is the spot. The offerings here borrow heavily from Mexican

dishes,

such as the machaca plate (shredded beef with scrambled eggs) and chilaquiles (corn tortilla strips smothered with chile, eggs and cheese). There’s also menudo (a favorite of those with a hangover), posole, chorizo and chicharrones.

LOS COMPADRES

2437 Central Ave NW 452-8091, compadresabq.com After 23 years as a family owned and operated affair, this Old Town eatery is still going strong, churning out classic New Mexican fare, seven days a week. On the breakfast front, they serve everything from a simple combo of eggs and papas, to classic carne adovada. What’s more, breakfast is an all-day affair here, meaning it’s ready when you’re ready.

For the famished, there’s probably no better option than Tio Borrachos Big Breakfast. This one is comprehensive—three eggs cooked to taste with beans, papas, ham, bacon, and sausage. (That’s ham, bacon, AND sausage, meaning this dish address both your hunger and indecisiveness.)

For everyone else, there’s a vast offering of New Mexico favorites. Some of these dishes are hard to find on most ABQ menus; two that come to mind are the chicharrones & eggs plate, which comes with beans and potatoes; and the breakfast sopaipilla, stuffed with your choice of ingredients.

There’s also steak & eggs, pork chops & eggs, breakfast tacos, enchiladas with eggs, and other traditional dishes.

And if that doesn’t tingle your appetite, Los Compadres also gives you the option of fried weiners (hot dogs) as a filling in many of the breakfast entrées. Talk about a wonderful flashback to childhood.

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THE SHOP

New Mexico o

Breakfast t

2933 Monte Vista Blvd NE | 433-2795 This University-area spot offers a fresh twist on the New Mexican-style breakfast. The regional dishes are presented with a youthful energy and flair—a touch or two that says ‘modern.’

The huevos rancheros is served with delicate, crisp home fried potatoes, a generous layer of black beans, eggs, homemade red chile, tomatillo salsa, and thick strings of queso fresco. The eggs Bennie (Benedict) comes with carne adovada, and is topped with green chile hollandaise sauce.

The menu also offers a chorizo and egg torta, with spicy pork sausage mixed into the scrambled eggs, served on a bolillo roll with black beans, avocado, and fontina cheese. Chorizo also plays a starring role in the Shop’s take on biscuits & gravy, served with avocado, poached eggs, red chile, and queso fresco.

The chilaquiles has plenty of structure, with layers of tortilla chips mingling in homemade red chile, topped with roasted pork shoulder, black beans, eggs, avocado, and pickled onion. The little extra touches don’t go unnoticed by your taste buds: the carne adovada burrito comes with crema and cilantro, and the pancakes feature blue cornmeal and lemon curd.

Oh, and the traditional breakfast dishes get the special treatment, too. The classic Croque Madame comes with bacon jam, and the trendy avocado toast gets topped with a poached egg.

FRONTIER RESTAURANT

2400 Central Ave SE 266-0550, frontierrestaurant.com Set on the busiest corner of the University of New Mexico, this bustling diner is filled with students late into the night. But the amazing food and quick service appeals to everyone—and helped made Frontier a statewide icon many decades ago. Helped to success by their kitschy ambiance and consistent food, the mantra here could easily be ‘give the people what they want.’ That includes two things that make a New Mexican breakfast special: hot chile, and warm tortillas. The chile is self-serve (for when you want more than what’s smothered on your huevos rancheros or breakfast burrito), and the tortillas are pumped out of an automated machine, fresh and fluffy. So with all this savory goodness, why are we showing a picture of a Frontier Sweet Roll?

Well, if you have to ask, you’ve obviously got a darn good reason to head over and find out.

VIC’S DAILY CAFÉ

3600 Osuna Rd NE #105 | 341-9710 New twists abound with the New Mexican dishes at Vic’s. For starters, there’s The Vaquero, which features a plate-sized chicken fried steak, topped with chile and cheese, and served with hash browns, eggs and potatoes. The huevos rancheros also comes with a unique option: you can replace the traditional corn tortilla with Navajo fry bread. And the menu also features chile rellenos and eggs—a rarity—and carne adovada, and chorizo and eggs.

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New Mexico N

BACON JAM

Breakfast B

2930 Candelaria Rd NE 916-0864, baconjamdiner.com New Mexicans love huevos. We also love enchiladas. The combo is served generously in the Enchilada Huevos (shown here), with two eggs over three cheese enchila- das, smothered with

melted

cheese, red or green chile,

LOS FELIX

papas, and

6219 Montgomery Blvd NE 347-1675, los-felix-mexican-restaurant.business.site

beans. This breakfast

The Plato de Desayuno al Gusto sets the tone here. It’s Spanish for ‘breakfast plate

& lunch

to taste,’ and features an all-star lineup of bacon, ham, chorizo and machaca (shred-

spot also

ded beef). The rest of the menu is likewise packed with choices to suite your taste. The

features

tortillas come in corn or flour; and you can replace the red or green chile with pico de

chilaq-

gallo. The lineup also includes chilaquiles, breakfast burritos, and a breakfast ranch

uiles, smothered breakfast burritos and chorizo

steak, all of which come with Mexican rice and beans.

omelettes.

BARELAS COFFEE HOUSE 1502 4th St SW | 843-7577

There’s really only a handful of New Mexican items on the breakfast menu here. But the classic style in which they’re prepared, and the history of the neighborhood, makes for an unmistakable New Mexican dining experience. The eatery is situated near downtown in the Barelas neighborhood, an area that has a documented history that stretches back to the middle 1600s. This neighborhood, in fact, marks the site of the first Spanish settlement in the area.

You may have noticed Barelas’ huevos rancheros on the cover of this issue. The classic dish, with two eggs, hash browns, beans, chile, corn tortillas, and cheese, is a delicious example of what we might come to expect with New Mexican breakfasts.

The menu also offers carne adovada, with tender and succulent red chile-marinated pork, eggs cooked to taste, hash browns, and a tortilla to sop up all the goods bits you miss with your fork.

The old-school traditions come to mind with the presence of menudo with posole on the menu. And for a slight upcharge, you can request a bowl of menudo minus the posole.

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GOLDEN CROWN PANADERIA

1103 Mountain Rd NW 243-2424, goldencrown.biz Any place that makes Blue Corn Biscochitos is serious about its baking. Golden Crown features endless varieties of cookies, pastries, Mexican sweet bread and cakes produced daily. And the empanada selection is vast, with flavors like lemon, blueberry, raspberry, apple, and cherry.

This is the territory of the simple breakfast. For many, coffee and a croissant is all that’s needed to start the day. Simple or fancy, our local bakeries, restaurants, cafes, and patisseries oblige. From the flaky, buttery taste of western Europe, to the sweetness of a fruit filled strudel, to freshmade quiche or kolaches, ABQ has more than a few spots where the dough rises fresh with the sun each morning.

Pastries

PASTIAN’S BAKERY

3320 2nd St NW 345-7773, pastiansbakery.com Nearly half a century of selling goodies (both wholesale to other eateries, and retail) has proven that Pastian’s is pretty darn good. As you might expect, the daily round of donuts, bagels, Danishes, muffins and cakes don’t last long here.

KOLACHE FACTORY

8001 Wyoming Blvd NE, Suite #B3 856-3430, kolachefactory.com At first glance, a kolache looks like a crispy, puffy, golden-brown dinner roll. These Czech pastries—variously filled with fruits, meats, and cheeses—have been popularized in the American Southwest by way of Texas, where the Kolache Factory launched in 1982. Today, Kolache Factory operates a franchise in the Northeast Heights, offering Albuquerqueans a signature take on the Central European classic.

Open 6 a.m. to 2 p.m. every day, Kolache Factory is the perfect place for a mobile breakfast.

Since all the good stuff is encased in a warm pastry shell, kolaches are ideal for grabbing a filling bite without having to linger over a plate. On the breakfast front, this shop has a number of options you’ll want to try. The Ranchero, for instance, involves a mix of scrambled eggs, ground ham, picante sauce, cheese, and jalapeños, giving you a breakfast overflowing with flavor and kick. The Sausage, Egg, and Cheese—delivering precisely what you’d imagine from the name—is another solid bet for satisfying your morning hunger. If neither of those quite strikes a chord, they have dozens of other items in their daily rotation.

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LE CHANTILLY

Pastries

8216 Menaul Blvd NE 293-7057, lechantillybakery.com If you wait until afternoon to pick up goodies at this Northeast Heights bakery, you might find more than a few of your favorites sold out. The decadent bars, fancy cookies, yummy cupcakes and fresh-baked breads tend to go quickly each day.

Also quite popular are the croissants, which come in cheese, blueberry, and cherry options. And, for something with a touch of local flavor, you can try the egg and green chile filled croissant.

For breakfast, there’s also a trio of sweet and savory strudels.

For sweet, choose between flaky, layered pastries filled with apple or cherry, or the almond cheese option.

LOS RANCHOS BAKERY SWISS ALPS BAKERY

3000 San Pedro Dr NE, Suite F 881-3063, swissalpsbakery.com Go ahead and expect baking here to be in the fashion of Alpine Switzerland. Though this is at least partially correct, this nearly 20-year-old bakery does so much more. Swiss Alps specializes in pastries and breads from throughout Europe, baking everything in-house from scratch, sans preservatives.

Quiche is are served by the slice, but you can get a whole pie if you place your order 24 hours in advance.

The flavors rotate daily, producing savory options like ham and swiss, broccoli and cheddar, and green chile. Horns, rolls, turnovers, cookies and cakes make for a selection of tasty and quick morning options.

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6920 4th St NW, Los Ranchos De Albuquerque 859-4727 This neighborhood bakery specializes in pies and cakes. And while both can be eaten for breakfast, there’s also the more traditional morning offerings of Danishes and scones, as well as a variety of housemade breads. Their unique recipes—and creative uses of lavender—have helped them gain popularity in Los Ranchos and beyond. Ever had a Blackberry Lavender Scone or a Lavender, Berries, and Cream Danish?

Get one to-go today.

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LE PARIS FRENCH BAKERY

1441 Eubank Blvd NE 299-4141 This little French bakery specializes in fresh-baked breads (making more than 200 baguettes every day), but their breakfast pastries are second to none. With two large cases filled with specialty pastries like choux á la Creme, napoléons, custards, strudel and a cheesecake tarte. Other baked goodies include palmiers, brioche, pain au lait, pain au chocolait, scones, twists and a line of indulgent flaky croissants.

Pastries

BOSQUE BAKING COMPANY

922 Coal Ave SW 234-6061, bosquebaking.com With a menu that changes weekly, Bosque Bakery is always experimenting with new and exciting flavors in its breakfast pastries. Take their empanadas as an example. At the time of this printing, Bosque Bakery was offering two Savory Empanadas—spinach, feta, and artichoke, or butternut squash with goat cheese and caramelized onions— and three Sweet Empanadas—mixed berry, apple, and cherry.

In early 2019 America rejoiced as nutritionist Chelsea Amer revealed the results of her longterm testing on breakfast. Those results? Pizza is actually a healthier breakfast than most cereals. That’s obviously great news, at least according to over half of Americans. According to a survey of 9,000 respondants conducted by Slice, a delivery service dedicated to making the perfect personalized pizza, 53 percent of Americans prefer cold pizza to the classic eggs, bacon, toast breakfast.

Of course, for most of us, “pizza for breakfast” means pulling last night’s pizza out of the fridge and chowing down. But there are some Albuquerque restaurants that are taking the “Breakfast Pizza” to the next level. Just as an example, head down to Café Lush for their Breakfast Pizza with sour cream scallion potato crust topped with eggs, house-made red or green chile and local cheeses. Served with a tortilla, lettuce and tomato.

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On The Go

Against our better wishes, we all know that time is money and money is king. But we also need to eat every morning. That’s where quick bites like bagels, breakfast burritos, and assorted breakfast sandwiches come in. Take all that goodness essential to a quality breakfast, wrap in bread for less mess, and sally forth.

Albuquerque has plenty of options on this front. (Or course, our breakfast burrito game is unquestioned.) But restaurateurs and cafe-owners across the city stand at the ready with an unending variety of options when an abundance of time just isn’t, well, an option.

BLAKE’S LOTABURGER 33 metro locations lotaburger.com

A local icon, Blake’s is about more than just Lotaburgers; it’s also about breakfast.

This popular burger eatery serves seven different types of breakfast burritos, from the classic eggs, cheese, and choice of bacon or sausage, to the new Chorizo Burrito.

They also have a breakfast sandwich. And best of all, select locations are open for breakfast all day.

ALICEA’S NY BAGELS & SUBS GOLDEN PRIDE 4 locations goldenprideabq.com

The line at the drive-up to get breakfast burritos at this favored spot is well worth it. With a dozen varieties (all folded inside their signature, oversized warm tortillas), you can get everything from carne adovada to beans, with or without chile. And if you missed breakfast altogether, no worries: it’s served here all day.

1009 Golf Course Rd SE, Rio Rancho 896-4555

Sometimes you are in such a hurry all you have time for is coffee and a bagel. Alicea’s NY Bagels & Subs specializes in both. This longtime eatery offers packaged coffee and bagels for a quick grab and go. They also make three combo meals with items like ham, bacon, and sausage, coffee, and of course, bagels ready to go.

BURRITO EXPRESS 2 locations burritoexpressinc.com

The name says it all: burritos, quickly. Plus, the menu here lists 23 varieties of breakfast burritos. The options begin with a simple bean or potato burrito, and move up to the scale until you land on the Ultimate Steak Burrito, a mix of eggs, potatoes, beans, cheese, red or green chile, and—of course—steak.

And if you don’t see a burrito on the menu that suits your vision, you’re encouraged to customize. This is where the fun starts. Say you order the Ultimate Asado Burrito, which boasts eggs, potatoes, cheese, beans, and red chile pork. You can then add bacon, sour cream, guacamole, and onions. Still not satisfied? Ask them to toss the whole thing in the deep fryer.

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On The Go

THE BURRITO LADY

938 EUBANK BLVD NE | 271-2268 Unlike a lot of other superheroes, the Burrito Lady doesn’t have a secret identity. Her name is Consuelo Flores. Her superpower? Making really good burritos. Flores practices her Santa Rosa-style culinary arts at her Northeast Heights shop (open weekdays from 7 a.m. to 2 p.m.)

On the breakfast front, she serves up a dozen varieties of burrito, handheld or smothered in chile and cheese. From there, you can get a burrito filled with just about any meat you can imagine—roast beef, chicharrones, carne adovada, pork chop—and, inscrutably, nothing but vegetables.

SOUTHWEST SAVORIES BURRITOS ALINSTANTE 6 locations burritosalinstante.com

Burritos Alinstante first opened as a small family business in 1989, and while it has remained a family affair, it has expanded to half a dozen locations since then. Part of that success is its easy to grab and delicious breakfast burritos.

The drive-thru is fast and the service is faster.

But then you get that fresh, steaming breakfast burrito and you know you are about to become a regular. Eggs, potatoes, cheese, and green chile are combined with a choice of sausage, bacon, or chorizo and wrapped in a tight and gigantic flour tortilla. No need to forego a hearty breakfast be-

2418 San Mateo Pl NE 600-9529, swsavoriesnm.com

At Southwest Savories the term “farm to table”

TWISTERS

18 locations | mytwisters.com Twister’s (made famous as the location of Los Pollos Hermanos in Breaking Bad)

is taken to a new level: “farm to kitchen to car.”

gives you 12 different kinds of

All of the fruits and vegetables are purchased

breakfast burritos at 18 locations.

locally and the green chile is from Southern

Hit the drive-thru and try the

New Mexico. The menu offers everything from a

Three Meat Biggie, a mix

pancake breakfast to the European Breakfast, as-

of eggs, potatoes, cheese,

sorted cured meats and cheeses, sliced baguette,

green chile, along with sau-

fruit cup and hardboiled egg. And all of it can

sage, bacon, and ham. Or if you aren’t

be expertly packaged and prepped for customers

in the mood for the big one, try the Albuquerque

on-the-go.

Burrito, with sausage, egg, potato, cheese, and green chile, all wrapped up tight and perfect for

HELLO DELI

a busy day.

7600 Jefferson St NE 797-3354, hellodeliabq.com Located in the Journal Center’s bustle of businesses and office spaces, Hello Deli is all

cause you are in a rush. Of course, sometimes

about providing quick grab-and-go meals. From simple breakfast options like bagels

you might not want a huge burrito early in the

or pastries, to full breakfasts, like the Hello Nini, a sandwich of scrambled eggs,

day. Luckily, Burritos Alinstante offers them in

cheddar, and chopped green chile, pressed in your choice of bread or bagel.

half sizes as well.

On the healthier side, the deli offers to-go quinoa bowls, egg white omelettes, and oatmeal bowls. And for those times when you’re in no rush, options include waffles, pancakes and skillets.

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Pancakes

CENTRAL GRILL AND COFFEE HOUSE

It’s hard to get much simpler than the pancake. Flour, eggs, milk, pan, bam! No surprise, then, that archaeological evidence suggests folks have been cooking some version of these things for around 30,000 years—crushing cattails and ferns into flour, mixing it with water, and frying it up on hot stones.

But the core simplicity of the pancake hasn’t kept people from innovating.

All across the culinary world, from humble home kitchens to stainless steel environs of high-end restaurants, chefs have been putting fresh spins on these classic cakes. Albuquerque is no exception.

THE GROVE CAFÉ AND MARKET

600 CENTRAL AVE SE, SUITE A 248-9800, thegrovecafemarket.com The Grove Café and Market serves a different kind of pancake: French-style pancakes.

This thin variety of pancake comes in a large stack and is covered in maple syrup and locally made honey. Add to the stack a side of fruit and crème fraiche (a type of thick cream made using heavy cream, buttermilk, sour cream, and yogurt.)

THE ACRE

4410 Wyoming Blvd NE 299-6973, theacrerestaurant.com The Acre calls itself “delicious Vegetarian-Comfort food.” A few bites in, and you realize meat is not required for comfort and deliciousness. You can also check out two styles of unique pancake: Blue Corn or Lemon Poppyseed (which they call “Winter Pancakes.”) Both come with butter and pure Maple syrup, and the Blue Corn Pancakes come with a choice of fresh fruit or chocolate chips.

2056 Central Ave SW 554-1424, centralgrillandcoffeehouse.com Start with the basics: three buttermilk pancakes, crisp and delicate on the outside, light and fluffy within, served with real maple syrup. From there, feel free to dial it up a notch or two with Central’s “Crazy Good” pancakes. These are just like the latter, but topped with melted brie cheese and your choice of apples or strawberries.

GARCIA’S KITCHEN

3 locations garciaskitchen.com Sold under the rarely used pancake synonym “hotcakes,” the pancakes that come from garcia’s griddle are made from a secret family recipe. But despite the top-secret nature of the cakes, they still involve buttermilk, they still come hot and velvety, with butter and syrup. These stacks like to accompany eggs and a variety of breakfast proteins.

KAP’S COFFEE SHOP AND DINER

5801 Central Ave NE #1701 232-9658, kapscoffeehouseanddiner.com Just as an old-school diner should, Kap’s meets expectations with room to spare. Cozy booths, counter seats with swivel stools, the clatter of activity, the cleanliness, the warm greetings. Yup, this place is a diner, through and through.

And no surprise, the pancakes come out hot, fluffy and delicious. plus, they’re not even called pancakes—they’re called hot cakes here, befitting that wonderful era when Kap’s opened, more than half a century ago.

These golden-brown flapjacks look like they were cut straight from a Norman Rockwell painting. available in short or tall stacks, with or without eggs, and a side of meat, these are guaranteed to satisfy your carb cravings.

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Pancakes

MAS TAPAS Y VINO

125 2ND ST NW 923-9080, hotelandaluz.com Hotel Andaluz isn’t the sort of place you go for that mix of cold cereal, toast, and fruit of unknown provenance commonly called a “continental breakfast.” This is a place to dig into some serious eats, either as a guest of the hotel proper, or of MAS Tapas y Vino, the in-house restaurant.

The culinary team has assembled a breakfast menu populated with innovative spins on morning staples. Nowhere does this shine through more clearly than with the Lemon Ricotta Pancakes.

Tart citrus and Italian cheese have a top spot on our breakfast list. The notoriously creamy, mild, and slightly sweet ricotta blends nicely with those lemony notes. And by the time you get through the blueberry compote and warm maple syrup, you realize that you’ve had something that’s anything but common.

BREAKFAST AROUND THE WORLD SLATE STREET CAFÉ

515 Slate Ave NW 243-2210, slatestreetcafe.com Like everything at this downtown Café, the pancakes offer something new and unique. the breakfast menu includes the Golden Pancakes (vegetarian-friendly) are served with butter, syrup, and powdered sugar. But things kick up at brunch with The Dutch Oven Pancake with Forrest Berry Compote. Often called the German or Dutch Baby Pancake, this offering has a rim (like a pie) around the edge. The cake is then filled with a fruit compote, in this case a mix of blackberries, blueberries, and raspberries.

For those of us accustomed to bacon & eggs each morning (or tortillas and carne adovada), we thought it might be fun to learn about a few breakfast food customs from cultures around the world.

ISRAEL — Smoked fish and olives; eggs poached in tomatoes and olive oil.

JAPAN — Rice with salmon caviar or sea urchin; pickled vegetable salad; miso soup.

INDIA — Crepes made from rice and lentils; steamed rice-dough pancakes.

EGYPT — Fava bean fritters; eggs cooked in ghee with dried beef.

KENYA — Eggs with bacon, beans, tomatoes; chai.

NIGERIA — Fried plantains and eggs; peeled beans; cereal pudding.

BRAZIL — Coffee (with heavy sugar); fresh papaya. (Breakfast in Brazil is occasional.)

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MALAYSIA — Rice with anchovies, peanuts, and a hard-boiled egg in coconut milk); sweet flatbread.

NEW ZEALAND — Scrambled eggs with bacon, grilled tomatoes, grilled mushrooms, baked beans.

GERMANY — Bread with marmalade, smoked ham, cheese, salami, eggs, coffee, orange juice, milk.

TURKEY — Cheese, Turkish sausage, butter, olives, tomatoes, cucumbers, Turkish bagels (torn to bits and dipped in cheese).

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Is there any food we welcome with open arms more The fast than a breakfast burrito? A mix of eggs, spuds, cheese, k ea to r and meat wrapped in a tortilla, it delivers a concert of B ri r Bu carbs, protein, and fats—ideal after a long night out. Or a splendid night in. Or a 2 a.m. snack. Really, whenever you can get one, it’s probably a good idea to take advantage.

And just as there’s no time constraint for the breakfast burrito, there is also no limit on fillings. New Mexicans have been perfecting this dish since the name Breakfast Burrito was first coined in Santa Fe in 1975. Here are a few ABQ places that have the drill down pat.

NEW MEXICO BEEF JERKY COMPANY 1425 4th St NW 242-6121, newmexicobeefjerkycompany.com If there’s one particular thing that stands out with these burritos, it might be the choice of so many proteins. Chicharron, ham steak, steak, carne adovada, bacon, chorizo, bologna, and sausage are all ready to mingle with the egg, cheese, and papas combo. Once stuffed into a flour tortilla, you can move to the next stage: smothering everything with cheese and chile.

KATRINAH’S EAST MOUNTAIN GRILL

CECILIA’S CAFE

230 6th St SW | 243-7070 The Fireman’s Burrito is a breakfast hulk made with carne adovada, bacon, sausage and chicharrones, plus eggs, potatoes and onions. It was inspired by the downtown café’s close proximity to a fire station— and we all know firefighters can get hungry. So, restaurant owner Cecilia Baca took it a step further and created a food-challenge version, which clocks in at 10 pounds, and needs two tortillas and a spcial plate to contain it. Even celebrity TV chef Guy Fieri stopped by to check it out.

150 NM-344, Suite A, Edgewood 281-9111, eastmountaingrill.com This East Mountain hideaway serves up a wild and untamed dish known as the Cowboy Burrito.

The chef takes a large flour tortilla, packs it full of scrambled eggs, hash browns or home fries, and a choice of bacon, ham, sausage, or green chile sausage. It’s topped with melted cheese, and then comes the step that earns it the wayout-West name: it’s smothered with a generous helping of cream gravy. Yahoo!

MICK’S CHILE FIX

3351 Candelaria Rd NE, Suite A 881-2233, mickschilefix.com This is the sort of burrito that requires you to be absolutely hungry before ordering, lest you tap out early. It’s called the Summit, and it hits the table with authority, bursting with three scrambled eggs, hash browns, a comprehensive tour of breakfast pork options (sausage, bacon, and ham), beans, cheese, and your choice of chile. But wait! Order now, and you also get...yet another egg, AND a mound of French fries.

Yes, your hunger will soon be gone. Catering to chile addicts of all stripes, Mick’s is a family run operation that specializes in no-frills New Mexican food, expertly done. And with the Summit, they might have tapped into the perfect meal for your diet’s ‘cheat day.’

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VICK’S VITTLES

8810 Central Ave SE 298-5143, vicksvittles.com The dictionary will tell you that vittles are the same thing as victuals, just differently spelled.

That, however, is not entirely accurate. Victuals are food or provisions. Vittles, on the other hand, are for hungry people who don’t bother with fancy-pants words like ‘victuals.’

At Vick’s, the no-nonsense approach is expertly illustrated in the Cowboy Burrito. This behemoth is filled with scrambled eggs, country spuds, and cheddar jack cheese. and as the guy in the infomercial says, that’s not all you get. The heart of this dish is the chopped chicken fried steak inside, and the green chile cream gravy smothering it from above. It’s the sort of dish you’ll want to photograph, just to prove it exists.

Br The ea k Bu fast rr ito

OUR LITTLE BREAKFAST BURRITO IS ALL GROWN UP The breakfast burrito was born and raised in New Mexico, no matter how you slice it (pun clearly intended). It’s a fact that the term was coined and added to the menu in 1975 at Tia Sophia’s, an eatery in Santa Fe, by owner Jim Maryol. Of course, people were scooping their eggs and bacon into a tortilla long before that, but giving the dish a name—an identity—marked the beginning of a great rise to fame for this humble wrap.

Today, breakfast burritos are on most morning menus, and not just the local joints; chain restaurants like McDonald’s, Burger King, Carl’s Jr., Wendy’s, Jack-in-the-Box, etc., all have their versions. In fact, Taco Bell offers eight variations of breakfast burritos—and not a single breakfast taco (feel free to dazzle your friends with that trivia nugget).

And as it becomes common nationwide, the traditional fillings of eggs, potatoes, and cheese have started to give way to regional twists geared to please local palates.

For example, at Slim Goodie’s Diner in New Orleans, the Cat-5 Breakfast Burrito comes with-

out eggs; instead, they add plantains, which are beloved in Louisiana.

At South End Buttery in Boston, it includes kale and fire-roasted peppers. For vegans, Even Steven’s Sandwiches in Salt Lake City offers the following in their breakfast burrito: Tater Tots, jackfruit and roasted vegetables.

Want a healthier breakfast burrito? Sunflower Café in Atlanta makes theirs with tofu, black beans and a spinach wrap instead of a tortilla.

And after a workout in Newport Beach, Calif., you can duck into Dory Deli, where the low-calorie Yoga Pants Burrito comes with egg whites, spinach and feta cheese.

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But the locals have topped themselves in Anchorage, Alaska, where Fletcher’s Restaurant uses scrambled eggs, Pepper Jack cheese, sour cream, cilantro and, yes, sausage.

But they use...wait for it...reindeer sausage. And yes, we suppose with reindeer, we could make a Christmas reference, in a nod to our beloved red and green chile. But instead, let’s just say we should keep that New Mexico tradition to ourselves for a while longer.

—Saul Bloom

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The He Heat eat a

PEREA’S

Broadly speaking? Capsicum annuum. There’s no better source of heat in New Mexico—nor any more closely associated with the state’s history and culture—than C. annuum, otherwise known as the chile plant.

People in the U.S. Southwest and Northern Mexico have been cultivating peppers and using them to spice up meals for centuries. Today, restaurants have raised their careful and sometimes punishing use to a high art. Nowhere is this truer than Albuquerque, where restaurants have long used New Mexico chile to pump up the fire and taste of breakfast.

These aren’t breakfasts for the faint of heart. Honestly, there might even be a hint of masochism behind eating them. But when it burns this good with downhome flavor, the heat gets mighty hard to resist.

LOYOLA’S

1140 Juan Tabo Blvd NE 293-0157 With 14 different varieties of omelettes, plus classic plates like eggs and bacon, and a host of New Mexican-style beginnings, it’s easy to find something to suit you at this eatery. But beware, their green chile, brought in fresh from Hatch, can cause some serious sweating.

ARTURO’S

325 Louisiana Blvd SE 266-0109, orderarturosmexicanfood.com Whether a breakfast burrito or chilaquiles, Arturo’s packs each of their breakfast dishes with a heavy helping of local green chile. But for the real heat, try the Huevos a la Mexicana, where the chile is the star.

And if you’re still in need of spice, you can even order a side of just jalapeños.

4500 Central Ave SE 268-6478, loyolasfamilyrestaurant.com Some of you might recognize Loyola’s as Mike Ehrmantraut’s favorite place to eat. You know, the retired (but ultra-cool) cop from Breaking Bad and Better Call Saul. Chile fans know it as a place to get a tasty bite in the real world.

The breakfast menu is comprehensive, their love of chile notorious.

Those looking for a little fire with their morning meal need look no further. Take Loyola’s Special, for instance. This three-egg omelette bursts with seasoned ground beef, green peppers, and onions. From there, it’s slathered in your choice of spicy red or green chile, then served with home fries, beans, and toast or a tortilla.

The huevos rancheros comes either red, green or Christmas (both) over eggs, beans, home fries over a corn or flour tortilla. And the incongruously named Pobresito Burrito, which comes richly filled with bacon, home fries, cheese, and chile, can also be doused with chile, upon request.

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The Heat

COCINA AZUL

3 locations cocinaazul.com Carne adovada is a slow-cooked dish. But here, it’s even slower, and that’s a good thing. This local chain brines the pork shoulders for 24 hours, then gently cooks them for 48 more in red chile sauce. So your breakfast started three days ago—and the flavors are worth the wait.

The breakfast carne adovada comes with two eggs, golden hash browns, and a tortilla. If coffee isn’t keeping you alert, don’t worry, the spice here provides a wakeup kick.

The legions of Spam lovers (and really, who isn’t?) will also perk up when they hear about the Spam and Eggs Breakfast. The local favorite comes with three slices of grilled Spam, a pair of eggs cooked to your liking, hash browns, toast, and a tortilla.

OWL CAFÉ

DURAN’S CENTRAL PHARMACY

1815 Central Ave NW 247-4141, duransrx.com If you know this iconic downtown eatery, you understand the following question: “is it true they serve amazing red chile at the same place I pick up prescriptions and bandages?” Yes. The answer is heck yes.

Duran’s (which has an attached pharmacy and dry goods shop) has a menu brimming with the sort of homemade favorites that’ll transport any New Mexican back to their roots. Want proof?

Their tortillas are each made by hand and cooked fresh-to-order at the counter, in plain sight of newcomers who are astonished (and delighted) by the process.

The huevos rancheros here stays close to tradition, with potatoes, beans, cheese, and your choice of red or green chile. BUT on Thursdays, you have the option to order a side of carne adovada to tag along.

On the burrito front, it’s kept simple, but good. Your choice of ham or bacon comes wrapped in one of those house-made tortillas, with potatoes, cheese, and eggs, and chile for heat.

You can even grab a jar of their famous chile on the way out. See how handy the attached store can be?

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800 Eubank Blvd NE 291-4900, owlcafealbuquerque.com A New Mexican legend, Owl Café is said to have invented the World-Famous Green Chile Cheeseburger at their first location in San Antonio, New Mexico. The ABQ location has a menu that includes an extensive breakfast list, from traditional egg and bacon breakfasts, to a classic New Mexican morning meal brimming with chile. There’s a lot going on here. They also serve the aforementioned green chile cheeseburger in the early morning hours, if burgers for breakfast is your thing. Quesadilla fans get a treat with a breakfast version of the melted favorite. And of course, all of it is packed with some of the city’s hottest green chile.

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You know the holy trinity of griddle-cooked breakfast doughs. There’s pancakes, of course, and French toast.

But the trio isn’t complete without that fun piece of edible geometry—the waffle. It has roots in the first millennium A.D., when Frankish people spoke of the mysterious wafla, a word meaning both honeycomb and cake.

Modern day ABQ is filled with delightful takes on these confections. There are even places devoted exclusively to the business of taking waffles to the next level. From traditional sweet waffles, to savory versions with creativity in mind, the city has more than a few spots that will butter you up, and make you smile.

BLENDED CAFÉ

244 Main Street NW, Los Lunas 916-0147, blendedcafell.com This popular Los Lunas joint knows its waffles. They make round liege waffles, which are smaller but thicker than the Belgian variety. The menu features seven different varieties, with fun ingredients like hazelnut and cream cheese. There’s even a handheld version with sausage and cheese in the batter. And for the kiddos?

Yup, there’s a S’mores waffle waiting for them here.

TIA B’S LA WAFFLERIA 3710 Campus Blvd NE 492-2007, lawaffleriaabq.com

TIA BETTY BLUE’S

1248 San Mateo Blvd SE 268-1955, tiabettyblues.com This might be one of the most comprehensive tours of waffle-country you’re liable to get this side of Belgium. And that, more or less, is precisely the goal at Tia B’s. They make just shy of 20 different waffles. And yes, the toppings are varied, but the batter is king here. All made from scratch, the batter lineup features various combinations of wheat, blue corn, buckwheat, sour cream, rye, buttermilk, rice and coconut. The baking is made perfect by using top-of-theline Krampouz brand Belgian waffle irons.

After deciding on sweet or savory, know that you’ve got a few more decisions still ahead of you. For sweet, they’ve got options like the Classic Mixed Berry Waffle, a whole wheat waffle topped with blueberries, blackberries, raspberries, strawberries, and chocolate whipped cream. Alternatively, you might try the Fried Banana, a buttermilk waffle topped with deep fried bananas, browned butter bourbon sauce, and powdered sugar. For the adventurous, there are more exotic options, like Goat Cheese and Cherry, or Bombay Coconut.

In the world of the savory, the classic Chicken and Waffles comes with blue corn battered fried chicken atop a buttermilk waffle. There’s also Salmon Lox (a buckwheat waffle with lox, tomatoes, arugula and dill crema) and the Monte Cristo, a French toast waffle with Swiss cheese, powdered sugar, and a side of raspberry sauce.

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PUEBLO HARVEST

2401 12th St NW 724-3510 puebloharvestcafe.com Elegant and delicious, the food here draws from centuries of Native American tastes and traditions by utilizing local ingredients and time-honored techniques. With comfort food like the Pueblo Eggs Benedict and Stuffed French Toast, the norm becomes extraordinary. The waffle dish is no exception, with red chile in the mix, then topped with blue corn-crusted chicken, green chile maple syrup, and creamy whipped butter. The cafe also offers a blue corn waffle that can double as tasty and healthy. It’s overloaded with ‘superfood’ ingredients, such as currants and quinoa.

THE FARMACY

3718 Central Ave SE 227-0330 At this Nob Hill breakfast joint, there’s a clear impulse to push the boundaries of Belgian waffles. And the flavor varieties are equal parts exciting and fun.

Their Croque Maiden is a flip on the traditional Croque Madame; this version is a handheld waffle sandwich with ham and Swiss cheese, and green chile in the mix.

Another grown-up waffle here is the French Underground, featuring brie cheese and fresh berry compote.

The Waffles Rancheros piles black beans, crema, red chile, cotija cheese, pico de gallo, and a fried egg atop a buttermilk waffle.

It might not be September, but you can get a taste of our State Fair here with a waffle that mimics a funnel cake. The

creation uses strawberries, vanilla cream and whipped cream, topped with cinnamon sugar.

The meaning behind the name and ingredients is part of the fun, which isn’t lost on fans of metal rocker Motorhead when ordering the Lemmy (far right). The waffle wraps around ham and gruyere cheese, and comes doused in bechamel sauce. (Okay, it might be named for someone else, but we miss Lemmy.)

HARTFORD SQUARE

218 Gold Ave SW 265-4933, hartfordsq.com Belgian waffles, housing deep crevices for syrup, are designed for those with a sweet tooth. The waffles at this downtown spot are crafted for those wanting a sweet start, but there’s also a healthy intent: the batter uses buttermilk, and the waffles are rolled in oats and flour, then served with a generous helping of mixed berries, and organic syrup. Simple and delicious, with just enough sensible components to ward off feelings of guilt.

SUNNYSIDE UP ABQ

6909 Menaul Blvd NE Suite A 888-3447, sunnysideupabq.com Jessica Tafoya and Brittany Bilek —longtime friends who met in Wyoming—opened this breakfast spot in 2012 after moving here from Cheyenne. But that background fails to illustrate how much the two business partners love to make waffles, which are served in two varieties on their menu.

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First up, the Patriot Waffle. Their Belgian waffle is topped with berries and powdered sugar. The red, white, and blue dish would make Uncle Sam proud—and hungry.

Next up, the Strawberry Banana Waffle.

This dish is just what you’d expect from the name. This golden waffle is topped with strawberries, bananas, and toasted walnuts. For good measure, the whole thing is given a hearty shake of powdered sugar and whipped cream.

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ABQ THE INTERVIEW P. 136 | PERSONALITY P. 142 | BEHIND THE SCENES P. 146

PLAYING WITH ELEPHANTS The team of elephant trainers and managers for the ABQ BioPark Zoo’s multi-generational Asian elephant family has been helping the herd grow and thrives for decades, thanks to careful planning and a good leader (p. 146).

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

PHOTO BY DON JAMES/ATM

STORIES BEHIND INDIVIDUALS WHO MAKE ALBUQUERQUE GREAT

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UP CLOSE AND PERSONAL WITH OUR LEADERS AND DIFFERENCE-MAKERS

Gloria Faber When the pandemic set in, the job of running the biggest youth soccer organization in New Mexico became a challenge on a whole different level.

PHOTO BY DON JAMES/ATM

G

loria Faber, executive director for the New Mexico Youth Soccer Association (NMYSA), considers herself a native New Mexican. Sure, she was born in North Carolina, but she moved here before turning one year old. So, we’ll give it to her. After all, Faber has worked extremely hard for this state. As a student at Eldorado High School, she began working full time at the age of 16. After college, she went into banking before marrying and deciding to spend some time helping her husband start a business and volunteering for her kids’ many sports teams and recreational leagues. She has two children—all grown up now—and three grandchildren, and she is actively involved in all of their activities. She is your classic “supermom.”

Now, as the head of the NMYSA, a state governing body for youth soccer, Faber is in charge of making great experiences for New Mexican children… for over 20,000 of them (plus 2,600 coaches and roughly 800 game officials), in fact. And her job has never been more difficult.

COVID-19 has shut down much of our society for the time being, and that includes youth sports. Making Faber’s job more difficult is the uncertainty surrounding how long the coronavirus may last (and how severe it may be). However, Faber and her staff have not been resting on their laurels. They are posting online exercise and soccer training videos. They are carrying out a large COVID-19 testing effort with their coaches and referees. They are taking public input on restarting leagues and working closely with the governor’s office to form a plan for return to play. For more information about NMYSA’s plans for a return, visit them at nmysa.net.

ATM: Did you play soccer as a child?

GLORIA FABER: I did not play soccer.

Soccer was not on my radar growing up.

Soccer wasn’t really around in schools when I was a kid. But my kids played soccer, so I got involved in the game through them. That’s how I ended up in this world,

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

in this job. I was a volunteer team parent, and helped with different board positions with the leagues that my kids were involved in.

ATM: So, it sounds like you didn’t really have any intention of going into the sports business when you were younger.

GF: Yeah, this wasn’t a direction that I

thought I would ever end up in. I was actually in banking from an early age and worked in mortgage banking for a lot of years. And then after that, I stayed home and helped my husband with his residential construction business.

Then I got a call from one of my kid’s coaches. He asked me if I would come and help him at the state office. He basically said, “It’s a mess here.” There were a lot of things that were kind of crazy at the time.

My focus was trying to make it easier to

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get kids playing soccer.

You know, it’s not something that a lot of people go to school for or think that they are going to end up doing, working in youth sports. So, for me, it was volunteering and helping. My kids were always the first ones to say, “Oh, my mom will do that.” So, I would end up volunteering as a team manager, or helping line fields, I refereed at one point, although I wouldn’t say that I was good at it[laughs]. But you push your sleeves up and do what you can to help.

ATM: How does NMYSA roll up its sleeves and help?

trying to find automated ways to make that happen, and volunteers that are willing to go the extra mile. That might be printing a pass card at 10:00 in the evening for someone to play the next day—those little things like that.

Coaches are a little more difficult. We have a lot of great volunteers in our com-

ALBUQUERQUE

Partnerships Assisting

Albuquerque’s Hungry and Homeless On any given night 4,500 to 6,000 Albuquerque citizens are homeless. New Mexico ranks 2nd in the nation in number of food insecure seniors.

We provide socks, sunscreen, personal hygiene items to Healthcare for the Homeless and food for Silver Horizons.

STILL HELPING ALWAYS CARING

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PHOTO BY DON JAMES/ATM

GF: Trial and error, sometimes. But

ABQ

munity, but we ask a lot of them. Coaches, right now, go through a lot of different training and vetting before they can be on the field with kids. So, it could be a dad stepping up to coach his 5- or 6-year-old, and he is vetted before he gets on the field with these kids.

ATM: To clarify New Mexico Youth Soccer’s role with youth soccer, it’s a state governing body. Does that mean that you help with other organizations like AYSO and I9 or is it its own separate entity?

GF:

I9 and AYSO are separate organizations, although AYSO has a program called AYSO United. It’s designed for kids that want a little more out of soccer—less recreational and more competitive. So, they register as a club with one of our affiliates in the Albuquerque area.

But youth soccer can be complex.

There’s a lot of things, insurance, and making sure that all the kids are insured, and there’s liability and all of those certif-

icates of insurance that are issued to the various facilities. We have 18 leagues that run across the state. Some of the leagues, like in the Albuquerque area, are competitive leagues, so they may have clubs within those leagues. Some of those clubs are professional. They are all paid coaches and they compete at a competitive level, not just in Albuquerque, but in the region and across the nation.

And then we administer coach education for all of the coaches. That curriculum is given to us by one of our national governing bodies, the US Soccer Federation.

We run programming here and then our member affiliates run programming, so we run the APS mid-school league. This year, that mid-school league had 60 teams before things kind of shut down because of the pandemic. But those 60 teams are 100 percent participation from all of the APS schools. That’s been fun.

What’s great about that program is it started from a grant from the United States Soccer Federation called “Innovate to Grow.”

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

ATM: And what exactly is “Innovate to Grow?”

GF: It is a grant from USSF that we received. Our grant proposal was to start a mid-school league in the Albuquerque area. We would like to mirror it across the state. Unfortunately, every environment is different; some cities have maybe five or six mid-schools, so it looks a little differently. APS has 29 mid-schools, so it’s a bigger animal.

It has worked out well. We ran that off of the grant for two years, and then the City stepped up. Mayor Keller’s office, through something called “ABC Community Schools” is funding the league going forward. Sustainability was important to us, and we were able to check that box going forward.

And now, we have applied for another “Innovate to Grow” grant from the Federation. This year’s grant is about equipment purchases and bringing “futsal” to New Mexico. It’s played by a lot of kids in the community, so we are excited about that. It can be off-season, because it can be indoor and outdoor.

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ATM: What the heck is futsal?

GF: Futsal is typically played on a hard

court. It’s a faster game with a smaller number of people. It is played indoors, for the most part, but you can have futsal courts outdoors as well. The City has been working with us too, on converting some old tennis courts into futsal courts.

Once that transition has happened and we can get people engaged in futsal, we will start running events and having the City involved in that as well.

ATM: And besides the City of Albuquerque, are you getting support from other aspects of the community?

GF: Absolutely! We partnered with Dick’s

Sporting Goods, they are a national sponsor, they helped with uniforms. We worked with the Lady Lobo program, Heather Dyche and her girls. She’s terrific. They actually ran training sessions and opened that up to mid-school kids.

These mid-school kids, they got to be on campus and work with the actual players

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and the coaches from UNM. That was wonderful. And then we also engaged the referee association and we actually had a mentor program.

ple who aren’t soccer fans go to the New Mexico United games and hang out and have a great time. That energy is important to youth soccer.

It’s just working with a lot of people, and even the program itself is City of Albuquerque, APS schools, and something called ABC Community Schools from Bernalillo County. A lot of moving parts to make mid-school soccer happen in this community, so it’s been great.

The numbers have stayed the same, but we are hoping they will spike. We are always looking for ways to reinvent the game and make it fun for people. And sometimes we are our own worst enemy.

We make it too hard for kids to play or too expensive for kids to play, so we are always looking for ways to change that.

ATM: Have you seen any changes in the youth soccer landscape, spike in popularity, anything like that with the introduction of New Mexico United?

GF: New Mexico United is great. Our

goal is not necessarily to create world-cup players or national team players, although there is a pathway for that. It’s really to introduce the game and get people excited about it and let it be a lifelong sport for them or passion for them, even if they are fans. So, New Mexico United has done that. They create an environment that is just exciting for everyone. I mean peo-

ATM: Have you gotten to go out to NM United?

GF: Yes! Matter of fact, we actually spon-

sored a night with our board of directors and our outlying leagues last year. So, we had a night out at the soccer field. It was great. The next day we had the local New Mexico United players who grew up in New Mexico and played in our programming come and speak to our group.

ATM: That sounds like a ton of fun. Is your family a sports family?

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ABQ GF: My husband, when I met him, he was

a bull rider. He was traveling the rodeo circuit, so we like a lot of that—he and the horses. But he was the one who grew up playing sports. His father was insistent on engaging the kids in skiing, boating, and activities like that. It wasn’t until after I married him that I learned to water ski and snow ski, and got involved.

PHOTO BY DON JAMES/ATM

And then when he was off working, I was always trying to find activities for the kids. My kids started at the YMCA, they played a little bit of tee-ball, some indoor soccer, and things like that. Soccer seemed to be the thing that they enjoyed the most, although they played other sports and they were big snowboarders, and my younger one played football. We like that, we like the diversity. And even in my role here, I work a lot with YAFL (Young American Football League) football and other sports. We have a lot of goals in common. I just love that there are so many opportunities for kids here in New Mexico. —TH

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A LOOK AT THE LIFE & WORK OF ALBUQUERQUEANS WHO DESERVE A TOAST

The Fitness Test Jamara Garrett’s love of physical training and competition landed the ABQ bank teller a spot on a TV fitness challenge.

F PHOTO BY MICHAEL JACOBS/ATM

itness enthusiast Jamara Garrett took a run at athletic glory as a competitor on the NBC TV show The Titan Games. In the arena, she faced off against a mountain guide from California in feats of agility and strength.

“I’m a strong woman. I’m really focused. I get in there,” she said in the June 29, 2020 episode. Before she was a high-flying, nationally known athlete, she was a shy, skinny Albuquerque girl who dabbled in sports.

Members of her family were avid bowlers, so she joined them in leagues and traveling tournaments. In middle school, and later at Volcano Vista High School, she hopped between tennis, track, and softball—but without any specialty. “Nothing really stuck,” says the now 25-year-old. “Nobody spent enough time with me working on a sport that I could go far with.”

That all changed when she discovered the gym in college. “I was tired of being called skinny. I was trying to figure out how to get thicker,” she says. At first, she confesses she did all the wrong things.

Eventually, friends and the Internet taught her more about lifting and functional fitness. “I was my own guinea pig,” she remembers. “I was fascinated by how you could change your body with eating and working out. I was motivated to chisel out my body by doing those things. My body could be in my own hands.”

Her time in the gym snowballed. When

she realized that fitness was a competitive sport, she found her goal. The mild-mannered bank-teller (she works at a local branch of First Financial Credit Union) became a beast. Especially on leg day, her favorite. It took her three years before she stepped on the competition stage. However, when she did enter her first Musclemania contest, she took home first in her class and first place overall.

That early win led to modeling jobs, including for New Mexico-based fitness apparel company Body Phenom, for which she’s an ambassador, and NutriShop New

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

Mexico. She attracted The Titan Games’ casting director’s attention through her Instagram account (@jamara.sadee), where she shows off her figure and her fitness. “Before I knew it, I was at the audition,” she says, along with about 80 others competing for one of two dozen spots on the show. “It was so nerve wracking seeing all these giant, athletically elite people.” Garrett said she stood out in part because “I was being somewhat extra by turning my natural personality up! Meaning being louder and networking with the group around me. I also heard from a little birdie to cheer on my fellow competitors because showing good sportsmanship was a plus!”

Her approach worked. She was cast in the show, but had only three weeks to prepare. “I had a day to really freak out and get my mind straight,” she recalls. Then she turned to The Performance Ranch, a local functional fitness gym, to fine tune her stamina and endurance. Finally, it was time to compete.

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Overseen by executive director and host Dwayne “The Rock” Johnson, The Titan Games divide competitors into three regional brackets (East, Central, and West). In each episode, two females and two males from each region face off in a best two-out-of-three battle against hurdles that test their strength, stamina, and mental toughness. The winner then takes on a pre-selected professional athlete, aka a ‘titan,’ in a final course of physical challenges known as Mount Olympus. (One of the challenges required the women

to drag a 200-pound ball of concrete.)

If the challenger beats the titan, he/she becomes the titan—and has to return to defend his/her title each week as other challengers rise through the ranks. The final titans then compete to take home a $100,000 prize.

Garrett’s first big obstacle in The Titan Games? Overcoming “melting” when she met The Rock. “I freaked out. Who wouldn’t? He’s an icon!” she says. “When he spoke to us, he was very humble. He’s a superstar and he’s a human being.”

Her first physical hurdle was called “Chain Linked.” She had to scale a set of chain-linked fence sections high above the arena, then pull a weighted chain to move a final section, then leap off a platform onto that section to pull the finishing chain. In the second race, known as “Kick Out,” she had to hold a bar above her head, swing her body weight out, and use her legs as hammers to drive three several-hundred-pound pistons home.

“The heights got me a little bit, but I definitely faced it,” says Garrett. “I left the fear behind. When it comes to a big prize like that and millions of people watching, you have to leave that at the door.”

Her mom and her city were on her mind while Garrett pushed herself to her physical limits. She counts her mother as her best friend, as well as the person who has taught her independence and selfworth. Her “Resilience” tattoo honors her mom. “I also honestly just wanted to show up and kill it for New Mexico. I wanted to be the person to put New Mexico on the map for a good reason,” she says. “I was driven to win to represent for my mom, my family, and my city.”

Garrett lost both of her challenges, but, to her, she still won. “I knew I tried my hardest. I showed up and showed out. I did the dang thing. And I didn’t break a nail or hurt myself,” she says. A self-described chameleon, she sees her future as multi-faceted. She plans to continue with fitness competitions, including the wellness contest within Musclemania, while furthering her modeling career. She also braids hair on the side, and loves fixing up and modifying cars with her boyfriend in her spare time.

She says she’s come a long way since childhood. “All these things are things I never thought in a million years I would do,” says Garrett. “I’m still growing, but the stuff that stopped me before doesn’t stop me now. The whole world is yours if you say ‘yes’ and put the fear behind you.

Fitness has given me that confidence.”

—ASHLEY M. BIGGERS

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BEHIND SCENES THE

YOUR SNEAK PEEK AT JOBS THAT FLY BELOW THE RADAR

Nature’s Way The ABQ BioPark Zoo’s elephant herd has grown and thrived for decades, thanks to an ongoing legacy of dedicated care.

V PHOTO BY DON JAMES/ATM

isitors to ABQ BioPark’s elephant enclosures can see multiple generations of Asian elephants—ages 27 months to 52 years—interacting, foraging, wallowing, and fighting over toys. They observe elephants behaving like elephants. The tranquil setting is the result of dedicated zookeepers like Rhonda Saiers, who, as senior zookeeper and elephant manager guided the herd for 24 years until her retirement earlier this year. The elephant program is healthy, and moving forward in capable hands.

A native Albuquerquean, Saiers, now 47, grew up visiting and volunteering at the Zoo. Just out of college with a biology degree and some summer experience caring for horses, Saiers earned a job at the Zoo. “It was lucky with the timing of a position opening up,” she says. “Today it’s harder. There are internships everywhere to become a zookeeper. People have degrees and master’s degrees. People go to school to be zookeepers. It’s much more competitive.”

She started working with animals such as alpacas, ibex, and bongo. “I thought, ‘This is where I belong. I get to go in with all these cool animals and make their lives better,’” she says. Within a year and a half, former barn manager Ted Trujillo moved her over to elephants. “I don’t know what he saw in me, but I’m thankful that he did.”

Saiers says caring for elephants is advanced zookeeping. They’re bigbrained animals with a herd structure that introduces social complexity. Plus,

9,000-pound animals make for a physical workload, with lots of heavy lifting when it comes to food and waste. “You just have to approach it with tenacity, selflessness, dedication, and just elbow grease to get in there and give it everything you’ve got,” she says. “It’s a huge challenge, and it’s hugely rewarding. They teach you a lot about yourself and crack you up, even if they’re just roaring because a duckling ran through the yard.”

When Saiers started her career, the elephants were individuals who weren’t socially bonded. Today, the elephants—including the handful she began her career with—are part of a herd. Irene, 52 years, an unrelated female; Alice, 47, Rosie’s mom; Rosie, 27, Jasmine and Thorn’s mom; and Jasmine, 6, and Thorn, 27 months; are part of a social unit, along with the single male, Albert, 21. “We want to see bulls, babies, and matriarchs that can support each other. We want Rosie to be the mom she was meant to be and

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

to teach the next generation of elephants, and we’re seeing that unfold now,” Saiers says.

The birthing arena, which was finished just two months before Thorn was born on May 4, 2018, is fostering these generations and shared knowledge. The birthing arena gave Rosie independence during Thorn’s birth and allowed space for Alice and Jasmine to be present—so Alice could help as a grandmother/mother and Jasmine could learn so she too can take the reins when she gives birth in the future.

But not all days are as exciting as those birthdays. Typically, the team of nine elephant keepers begin each day by checking on the animals. They look for changes in behavior. Each elephant has a daily wellness check where they are asked to use some of their trained health care behaviors, from getting a pedicure to getting blood drawn. “We look for responses in training, so we know what’s normal and what’s abnormal,” she says. The elephants are kept using a protected contact method, so the elephants have the choice to come over and participate or not. (Of course, they get a treat, which ranges from carrots to sweet potatoes, if they opt in.

In clever Jasmine’s case, she gets higher

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THE

BEHIND SCENES

stakes treats, like pineapple, or the keepers let her bring a toy with her to reinforce her participation.)

The herd rotates between yards or enclosures every hour to an hour-and-ahalf, so at any given time, the team is either moving the herd, preparing a space, or cleaning up a space. The keepers keep busy setting up behavioral enrichment.

“We want the public to see elephant behavior, from digging and reaching, to stretching and foraging. We want the elephants to be as elephanty as they can be.

They’re ambassadors for their species,” Saiers says.

Even after the keepers go home for the day, automatic feeders continue the operation. The BioPark Zoo has been using automatic hay feeders since the early 2000s, and five years ago, the ABQ BioPark became the first zoo in the country to begin using feed pods. The devices automatically deliver food throughout the night in different locations around the enclosures.

In the wild, elephants forage for 18 hours

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a day, so this technology allows them to continue their natural behavior throughout the night. The keepers also stock special enrichment feeders, like those stashed 20 to 30 feet high in the walls of the bull barn. These feeders require the elephants to solve a puzzle to get a snack. They may have to blow into the bottom of a PVC pipe with their trunk to shoot popcorn out of the top, or they may have to shake a container to get a bowl-sized portion of Fruit Loops.

“I think people have always thought we took good care of the elephants, but they’re usually surprised by their daily care. In the five to 10 minutes you see them in the enclosure, you’re just seeing a little slice of their world. We’re thinking about their activity 24 hours a day, seven days a week,” Saiers says.

And for Saiers, “The best thing in the world for elephants is more elephants.”

She and the team are already envisioning when it might be right for Rosie to have another baby and when Jasmine should

begin breeding, even if that’s years away.

They’re talking about what that looks like for Thorn’s development and Albert’s future. And what the facilities will require to support more elephants.

Those plans will unfold without Saiers at the helm as she retires to spend time traveling around the globe with her teenage son who’s riding for the U.S.A. Cycling Junior Development Team. “For me it’s been a lot like raising my own kids and kicking them off to college,” she says. “I have that heartstring pull and pride as they walk out the door. But if I’m going to do right by them, you can’t be the most important thing to them. If I’ve done the job right, I’ll step away, and they won’t notice. Then, I get to watch them become who they’re made to be.”

—ASHLEY M.BIGGERS

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CREATIVES P. 150 | SHELFLIFE P. 152 | TIEMPO P. 154

CULTURE

BORN TO PLAY Antonia Montoya picked up the upright bass, at considerable expense, with zero knowledge of how to play it, just a strong urge telling her she was meant to. It seems to be working out for this local musician (pg. 154).

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PHOTO BY DARKLISTED PHOTOGRAPHY

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

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

STAYING SHARP

I

t started with a handcrafted knife made by a man he never met.

“I found [a knife] at my dad’s house,” says Ramon Chavez. “He said, ‘Yeah, my brother used to make them.’ And then I said I’ll try, so the next day I tried making one.” Chavez made that first knife out of a file back in the early nineties, when he was in 10th grade.

For years after that, he followed the inspiration laid down by his knife-making uncle as a hobby, while pursuing other sources of income. Then, in 2010, a friend asked if he could buy one of Chavez’ knives. The transition from recreational to professional knife maker took a few more years, but the seed had been planted. In 2014, Chavez left his job as a trainmaster at BNSF Railway and began focusing all of his efforts on producing high quality blades.

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Today, Chavez designs an entire line of rugged folding knives (custom-manufactured to his specifications), which are available through a variety of authorized dealers (listed at his website, chavesknives.com; the use of the ‘s’ in Chaves for the company name is a nod by Ramon to the original spelling of the family name).

Meanwhile, he continues to design and handcraft individual custom knives in his private shop in Belen, shaping and refining blades with bench-mounted belt grinders, a blast cabinet, and chemical treatments.

Fair warning, however: dealers say both his production and custom knives don’t stay in stock for long. “There are probably only 50 guys who make great custom knives as good as Ramon,” says Vince Roberts, who owns Fort Henry Custom Knives in Tennessee. “But someone who can sell out immediately because of their

following, what I call the ‘Midas Touch,’ I would say there are less than 10 of those knife makers, and Ramon is one of them.”

And while Chavez’ knives are hard to find online even in normal times, the current pandemic has brought about an even bigger Internet-buying frenzy, likely because most big knife shows (and their sales) have been cancelled for 2020.

For all the physicality of the work—a matter of acute coordination, deft movement, and raw hard labor—it’s a process that first takes shape in an office chair in front of a computer. In an evolution from his early approach, which involved a grinder, a scribing tool, and a careful combination of talent and instinct, Chavez now lays out his designs carefully with CAD (computer-aided design) software.

“Every little thing is called out,” explains Chavez. “When I started doing this it had to be pretty in depth. You know, every lit-

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PHOTO BY DON JAMES/ATM

If you can find a custom Ramon Chavez knife, you’re among the lucky few.

serious use. To that end, Chavez chooses to use some of the hardest steel available, a variety known as CPM 3V. In the world of knives, hardness is delineated by something known as the HRC (Hardness Rockwell C) number; hardened steels with higher numbers indicate a tougher material. “A few points really makes a difference,” says Chavez. “So you could have a good knife at 58 to 59 and a bad knife at, like, 56.” Chaves works with steel that registers an HRC-61. “It’s hard to work. It’s real tough steel,” he says, while acknowledging that, though his choice means a more difficult process, it also produces a more sturdy blade.

Between design, labor, and materials, each Chavez knife represents a substantial investment of time, energy, and resources.

In other words, these probably aren’t the sort of blades you’re going to pick up on a whim at your favorite outdoor recreation store. One of his production-line knives will cost you between $200 to $300, while a custom model—available exclusively through social media and knife shows— can run as much as $1,200 to $1,400.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

These are knives for passionate aficionados, similar to collectors of fine art. “We get a huge amount of orders from repeat customers,” says Lorrie Chavez, Ramon’s wife and business partner. “Some of our customers have 20 or more (customized Chavez knives).”

Chavez’ reputation continues to grow, as does his product line. He now produces wallets, handkerchiefs and money clips—all with his signature ‘skull’ logo. And one his most popular items is a utility knife known as the C.H.U.B. (for Chaves Handy Utility Blade), which sells for $200-400 online. But the core business remains his carefully made folding knives, a venture that looks to lead to more available inventory as the pandemic eases. “(We’re) making sure dealers were still going to want to follow through with their orders,” says Lorrie Chavez, who acknowledged that COVID-related shutdowns overseas disrupted the knife market. “Once we had confirmation, we went ahead with placing an order.”

PHOTO BY DON JAMES/ATM

tle hole. I designed the screw for it as well.”

This approach lends itself to consistency and precision, allowing Chavez to pull in the skills and resources of machinists and metallurgists throughout the United States. For example, a specialty manufacturer in upstate New York cuts Chavez’ custom blades from sheets of specialized, corrosion resistant steel using waterjet cutters. To machine his custom screws, Chavez partners with a friend and fellow knife maker in Montana.

Given the way Chavez’ work has evolved over the years, a typical day can involve anything from sweating it out over a workbench, to shaping new designs on a computer, to making calls to coordinate production. “If I’m working on knives it’s usually in [the shop] just grinding, getting dirty,” he says. “If it’s production stuff, it’s mostly in [the office] calling dealers, getting designs done, trying to get stuff for prototyping.”

Regardless of the specific type of work he’s doing, the end goal is always the same: to build a knife that not only looks sharp, but can hold up to the rigors of

—ZB

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SHELFLIFE

TURN A PAGE WITH OUR LOCAL AUTHORS

SITTING RINGSIDE O

ALBUQUERQUE THE MAGAZINE: How long did it take to write this book and what was that journey like?

TOBY SMITH: It took three years to write

the damn thing! [laughs] But really, I had been working on collecting material on Jack Johnson since the early 90s.

It really started when I drove up to Las Vegas to find out some information about the fight for a column I was writing. I really didn’t find much, but the night I drove up there, I discovered a bar called Joe’s Ringside and I thought, “Hell, that has to be a boxing bar.” Sure enough, everyone there was great and they had a mural of the Johnson/Flynn fight on the wall. Everyone was happy to talk about it. When I got back to Albuquerque, I got an interlibrary loan from UNM and began collecting until I had enough to finally write the book.

ATM: Have you always been a boxing fan?

TS: Well, I was a fan of boxing a long time ago, when I was a kid. That was the sport for me. I liked it very much, professional boxing, not wrestling or anything like that. Boxing in the 1950s was really what inspired me in those days. I followed boxing up through Floyd Patterson and

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CRAZY FOURTH

By Toby Smith University of New Mexico Press 152 pages $23.49

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n July 4, 1912, boxing legend Jack Johnson arrived in Las Vegas, New Mexico. Already a champion, having claimed his title two years earlier, Johnson was simply looking to make a little money and stick it to a racist press who had been clamoring for a “Great White Hope”.

Sitting on the opposite side of the ring was railroad fireman and journeyman boxer Jim Flynn. What ensued was a debacle of an event and one that Las Vegas would spend two generations trying to pay off.

The entire sordid affair is documented in Toby Smith’s new book, Crazy Fourth.

Smith, a longtime sports columnist, has written 10 books to date, including several about boxing. But for Smith, Crazy Fourth is the culmination of years of collecting microfilm, digging for stories, and investigating one of New Mexico’s oldest, wildest, and least-known sporting events.

Sonny Liston and all sorts of those guys.

Then I moved to New Mexico in 1977 and I learned about Jack Johnson and Jim Flynn.

ATM: Jack Johnson is a fairly wellknown name among boxing fans, but “Fireman” Jim Flynn seems to be a virtual unknown. How did he end up in this fight and how did he do?

TS: Well, you have to keep in mind that

this was over a hundred years ago, and boxing was looking for its “Great White Hope.” In other words, a white guy to take the title back from Johnson, who had recently won it from Tommy Burns. And so, the promoters found this guy Jim Flynn.

He wasn’t a great boxer, but he had been fighting for a long time. He made his living as a fireman for the railroad. Well, he just got pounded by Johnson and eventually the fight ended with him getting disqualified. Flynn had a way of jumping up in the air and head-butting his opponents.

Eventually, after he had been warned several times, the referee called the fight.

ATM: How on Earth did this fight end up in Las Vegas, New Mexico?

TS: At the time, Las Vegas did have a small but pretty unrecognized boxing scene, so this wasn’t its first rodeo. It was the third largest town in New Mexico— who had just gained statehood—and it really wasn’t a place people paid much attention to.

Then there was this jerk of a promoter looking to set up a Jack Johnson fight against a white guy and three businessmen from Las Vegas, New Mexico, who were a bit mysterious themselves, came in and said, “We want to fund this fight.”

And so, Las Vegas got the fight.

ATM: Did Las Vegas, New Mexico get the national attention and recognition it was looking for with this fight?

TS: No. Not really. The whole thing was

really a disaster. The fight was a mess.

The referee was just a sportswriter from Chicago. The funding had all kinds of problems. Nobody showed up. They said 4,000 people, but it was probably more like 2 or 3. Las Vegas even had this huge beautiful stadium where the fight took place. That’s not even standing anymore.

—TH

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RETURNING HOME J

RESERVATION RESTLESS

By Jim Kristofic University of New Mexico Press 182 pages $20.92

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im Kristofic grew up on the Navajo Reservation in northeastern Arizona and, at the age of 32, this schoolteacher left his home to search for meaning in other parts of the world. After several years he returned to the Southwest and took up residence in Taos where he settled in as a high school English teacher and a writer.

Reservation Restless is his third book and a continuation of the soul exploration of his previous book, Navajos Wear Nikes.

For Kristofic, his latest book takes on the theme of “home” and what it means to find one, what it means to be born into one, and what drives a person to want to leave that home behind.

ALBUQUERQUE THE MAGAZINE: What inspired you to write this book?

JIM KRISTOFIC: Well, the book really grew out of two or three ideas. One is the love of that particular land and the people there in Navajo country. Whenever I get to write about it, it’s always a way of revisiting my home. And so for me this book was a way to eliminate most of my homesickness.

Another thing that inspired me is this concept of love and loss, in this case of a place and people. And so what sort of prompted this book was the death of my closest friend and mentor, Lyle Parsons [Lyle Parsons is a pseudonym] who had really grown up in the Southwest. He was a professional musician and he was also a very adept scholar and teacher. So his loss also pushed me to write about the experience.

ATM: What are some of the major differences between Reservation Restless and Navajos Wear Nikes?

JK: Navajos Wear Nikes is a book that tries to answer the question of why we decide a certain place becomes our home. Reservation Restless is trying to answer the question of what causes us to want to leave that home and go wander into the world. And

then we return home forever changed as a person. I think that’s a severe human impulse and I wanted to understand that impulse in a more intimate way. The only way I know to do that is to write about it.

The emotions in Navajos Wear Nikes were largely concerned with a story of childhood and the forces that shape a child into a young adult. Reservation Restless is the story of the forces that initiate a young adult into what you would call manhood or womanhood.

ATM: For you personally, what is it about the landscape of the Southwest that keeps drawing you back?

JK: The Southwest is a difficult place

sometimes, but that also makes it beautiful. Like, for example, in Taos they say, “Taos is an easy hard place to live.” That just means it’s beautiful but it’s very difficult to make your way in the economy.

The houses are rural and there are these economic barriers in such a rural place.

So what I’m trying to say, I guess, is that whenever I’ve been in difficult situations my impulse is to want to figure out how to make it work rather than abandon it.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

It’s something that comes out of my spirit or maybe I was instructed by the spirits of this place.

I think also it’s a place where the different political powers in the region chose marriage and political alliance over genocide. That is also very interesting to me. I think as a result it made for a more welcoming community here in New Mexico.

ATM:You speak a lot about “hózhó” in this book. What exactly is that?

JK: Hózhó is a Navajo word referring to

an aesthetic beauty but also referring to a certain harmonious spiritual beauty behind the aesthetic. It’s kind of like when you see a Van Gogh painting and you gasp. There is something that is going beyond the actual colors that are on display.

Or it’s like if you see a beautiful sunset.

You might say the sky is on fire or that it’s beautiful, but you’ll rarely hear somebody say, “my soul is on fire” and that’s really what it is. It’s not a common word; mostly used in prayers and ceremonies.

—TH

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by mel minter

ABQ’S THRIVING LOCAL MUSIC SCENE

GOING (ALMOST) SOLO SOMETHING TO LOOK FORWARD TO

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Antonia Montoya felt a calling to pick up and learn the upright bass.

imagine that the loops I create are the sounds of the landscape,” she says. “I don’t use the looper to arrange. I like to have the looper be its own instrument.”

In performance, every sound is generated on the fly. Nothing is prerecorded. “I start with nothing,” she says. She wrangles two electronic devices, an acoustic bass and her voice, simultaneously. Occasionally, things don’t go as planned, and she’ll have to start a song over, but that’s the price of an exhilarating seat-of-the-pants performance.

Earlier this year, Montoya completed her first Alonerly album, Among. She’d been saving to get it done and get it done right, and she chose Drake Hardin, sound engineer extraordinaire, to capture her signature sound. “I wanted it to be as close to live as possible, so I wanted to keep it as minimal as when I perform,” she says. On three tracks, she invites friends to join in

with her. Rapper David St. James contributes to two songs, with trumpeter Benjamin Eaglin joining him on one, and beat boxer Zack Freeman adds his distinctive sound to another. The material centers for the most part on love—love lost, love desired, intoxicating love, self-erasing love—and Montoya’s lyrics and her delivery tell you she knows what she is singing about.

When she’s not singing, Montoya is using one or both of her master’s degrees—in health education and clinical social work—to provide substance abuse counseling and to help business leaders maximize their potential. She also continues to learn about traditional healing from curanderas, as she has for years.

Visit alonerly.com for limited edition vinyl records, CDs, and streaming links for Among. You can also follow Montoya on her social media channels, where

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PHOTO BY DARKLISTED PHOTOGRAPHY

inger/songwriter/bassist Antonia Montoya will not allow fear or uncertainty to stop her, though she might pause midair while taking a leap of faith. That’s how she started playing upright bass. While working through The Artist’s Way, a book designed to help creative people activate their creativity, the Albuquerque native discovered an unsuspected desire to play the instrument. So, at considerable expense, she bought one.

“It was like a huge leap of faith,” she says.

“I had no idea if I’d be good at it or even like it.” She let it sit for a year before she touched it.

She likes it. She’s good at it. She played it in the popular band Sin Serenade for about 10 years before the group disbanded in the mid-teens. It was in that band that she was coaxed out of her shyness into singing, which she did weakly. After a time—she says it took her 10 years to be comfortable doing it—she opened her mouth wide and let it rip. She likes it.

She’s good at it.

When given the opportunity to play the first Gatas y Vatas Festival in 2010—an all-ages music festival for solo women artists—she chose not to. The idea of playing solo was overwhelming. But in 2011, she did, launching her Alonerly project— voice, looper, and bass. “It’s really scary to play alone, and I didn’t know if I would ever do it again, but then I did,” says Montoya. “I liked it. There was something exhilarating about it.” She’s good at it, too.

She’s been writing Alonerly songs ever since, and along the way, she’s been perfecting her setup. Early on, she began tapping her bass’s microphone to add a beat. “I found that if I tapped it, it made a kick drum sound,” she says. She eventually added a drum machine and started building beats. Minimal, hypnotic, and passionate, Montoya’s music layers vocals, beats, and bass through the looper, creating a deep and soulful soundscape. “I

PATRONIZE THIS Jared Putnam hadn’t planned on going solo. Bassist/vocalist/songwriter for Le Chat Lunatique and lead guitarist for Dust City Opera, Putnam had originally planned to invite other musicians to perform with him in front of a distinctively blue wall in his house, videoing the performances with a single camera and posting them to Patreon as Blue Wall Sessions.

“Then this corona thing hit,” he says. “All right, I’m going to be doing this still, but now it’s going to be a little different. It’s just going to be me because I’m the only one that I can invite.”

So, back on March 31, Putnam posted his first video, his solo take on Doc Watson’s “Deep River Blues,” and by mid-June, he’d put up 10 sessions. His son, Jack, joins him on three of them, performing

percussion, vocals, and guitar. What began as a single-camera shoot with a single continuous take of a solo Putnam on one instrument has evolved into a much more elaborate production. Now, there are often multiple camera angles and takes of multiple Putnams (even when Jack is not present) on several instruments—banjo, acoustic and electric guitars, and acoustic and electric basses.

“Of course, I mix the music first,” says Putnam. “Then, I try to keep track of which takes I’m using. Then, I have to go back to the video and match those takes.”

It’s a time-consuming process, made easier for “even dummies like me” by Apple’s Final Cut app. “I want it to be quality content, not just slapdash, because people are paying me to do this,” he says. “I feel like I owe people something that I worked hard on.” The single-take videos, he says, are actually harder because everything has to be perfect: one flub, and it’s back to the beginning.

The material ranges from Western swing covers to original novelty songs, blues standards to rockabilly. Putnam has

Jared Putnam records one of his Blue Wall Sessions with his son, Jack.

played with the likes of Syd Masters (still does occasionally), Hector Pimentel, and Lynn Anderson, and that musical versatility serves him and his patrons well in this venture—as does his sense of humor. For example, there’s Putnam and his son goofing on Nelson Riddle’s “Lolita Ya Ya,” and Putnam’s original tune “All She Wants to Do Is Cocaine,” which he introduces as “a light and airy waltz about hard-core drug addiction.” He produced and posted it, he says, before “enough time had elapsed to allow for me to be ashamed of it.”

Writing about serious subjects in a silly way, and vice-versa, is a trademark Putnam approach, and it might be a genetically encoded skill: his father, John Putnam, was the art director and designer of Mad magazine from 1954 until his untimely passing in 1980. Putnam’s literary skills are put to use in the entertaining written introductions to each song, and there, too, you can find a possible genetic link: his great uncle G. P. Putnam was the founder of the distinguished publishing house G. P. Putnam’s Sons, and his paternal grandmother wrote the first script for the movie The Mummy, starring Boris Karloff.

It’s not all goofiness, though. Putnam’s original “Because of Reasons,” for example, is a certifiably sad country song, and the rendition of John Prine’s “Fish and Whistle,” with both Jack and Jared, is a heartfelt tribute to the great singer/ songwriter, which was necessitated by his passing.

Putnam still plans to bring other musicians into the sessions when that becomes possible, and he hopes that together they can grow an online audience that will allow them to stretch musically and put a little cash in their pockets. You can find the Blue Wall Sessions at patreon.com, and you can also stay up to date via Jared Israel Putnam’s Facebook page. (The “Israel” honors his ancestor General Israel Putnam, a Revolutionary War hero, and reflects Putnam’s father’s standing as an expert military historian.)

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

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

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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sooner or later, you might learn something about a new project she is working on with former Sin Serenade bandmate Lucky Donahue.

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EATS P. 158 | EATS, ETC. P. 162 | FROM THE VINE P. 164 | MY FAVORITE RECIPE P. 168 | BITES P. 170

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SANTA FE DROPS INTO ABQ Tin Can Alley is making waves with its sleek and modern design and extensive food options. One of its main anchors is Santa Fe Brewing Company, whose new taproom is state-of-the-art (p. 165).

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PHOTO BY DON JAMES/ATM

A TASTE OF WHAT’S HAPPENING IN ABQ’S WORLD OF WINE, SPIRITS, AND CULINARY DELIGHTS

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Eats

SHARK REEF CAFE The 285,000-gallon saltwater tank offers a show with your meal This is Albuquerque. That being the case, a simple fact presents itself: there are a lot of places you can go to for a good green chile cheeseburger. It’s almost as if there’s some sort of esoteric regional religion at work. Putting the state’s singular chile on your burger carries the force of an edict, so much so that even local franchises of national chains are obliged to sneak green chile into their standard recipes.

Shark Reef Cafe, located in the ABQ BioPark Aquarium, puts together a tasty green chile cheeseburger. It’s like a lot of other reputable outfits in that regard. But nowhere else in Albuquerque—or in the entire state of New Mexico, for that matter—can you enjoy a delicious green chile cheeseburger at eye level with passing sandtiger sharks and loggerhead sea turtles. See, an entire wall of the Shark Reef Cafe’s dining space consists of twenty-centimeter-thick clear acrylic. This offers visitors an incredible view of the BioPark

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Aquarium’s 285,000-gallon saltwater tank, populated by a host of fascinating marine creatures.

Though it sits in a wing of the BioPark Aquarium, Shark Reef Cafe is largely an entity unto itself. Operated by Service Systems Associates, a company that specializes in concessions, catering, culinary services, and retail options for large public facilities, Shark Reef Cafe is designed to offer an experience that compliments and enhances a visit to the Aquarium or Botanic Gardens without sacrificing a chef-forward commitment to good food.

Because Shark Reef is so inextricably intertwined with the BioPark experience, a lot of people don’t realize it is a lunch spot that can be enjoyed entirely on its own. “I think [because of] the gates, they don’t realize they can just come in whenever they want,” says Shannon Sanchez, general manager of SSA’s operations throughout the BioPark. “I think now, with COVID

and everything, we have a lot more people calling and asking that question because the aquarium is shut down. So we’ve been having people who come in and they’re surprised that they can just come in here.”

Like just about every other business on the planet, Shark Reef has had to make some adjustments to maintain safe and healthy operations during a global pandemic. Currently, they are operating at 50 percent capacity, and have expanded their outdoor dining options. While it has presented a huge array of challenges, the COVID lockdown—and the strictures accompanying reopening—has lent itself to some process improvements. For the first time, Shark Reef is offering mobile ordering—something Sanchez had envisioned much earlier, but never had a chance to implement prior to the shutdown.

With national supply chains pinched, they’ve also had to tighten their menu, focusing on a few favorite dishes. “What

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PHOTO BY DON JAMES/ATM

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PHOTO BY DON JAMES/ATM

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FISHY COMPANY Enjoy your fish and chips next to a 285,000-gallon saltwater tank, filled with six species of shark (sandtigers, sandbars, blacktips, nurses, zebra, and tasselled wobbegongs), stingrays, moray eels, and a few species of schooling fish.

FEEDING TIME Even with the Aquarium closed, the sharks still have to eat. You can spot divers swimming alongside the sharks in that massive saltwater tank every day, starting around 2 pm.

SNACKS ON THE GO The Cafe maintains a ready stock of treats for folks who don’t have the time to sit down and enjoy the sharks: house made potato chips, seasonal fruit cups, and durros.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

PHOTO BY DON JAMES/ATM

SPECIAL EVENTS Special events will be limited this year, but it’s worth making a mental note to watch out for them when things calm down a bit. The folks behind the Shark Reef Cafe host things like Valentine’s Day dinners under the gentle turquoise glow of the saltwater tank and more extreme options, like a chance to dine on insects.

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we did was [take] all of our best sellers over the past years, and that’s what we put on the menu,” explains Sanchez. “Once we get out of phase one and the Aquarium reopens and there’s more attendance, then we’ll start adding stuff to the menu.”

Sanchez and her team have been working to greet folks eager for life outside of quarantine with new treats, like giant ice cream sandwiches made from extra-large cookies. Meanwhile, they’ve maintained a focus on reliably turning out staples. “We have a fish and chips, which is probably close to our number one best seller,” says Sanchez. “And then we have our Turkey New Mexicana, which is our number one seller.” The Turkey New Mexicana is a gourmet turkey, avocado, and chile sandwich that comes paired with house-made chips (or fries, upgraded upon request).

The fish and chips, meanwhile, is a hand battered haddock. And don’t worry about

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Shark Reef Cafe ABQ BioPark Aquarium 2601 Central Ave. NW 848-7182, abqbiopark.com

enjoying it next to the saltwater tank. That expression the fish are wearing isn’t for you—that’s mostly just how they look all the time.

Shark Reef also maintains an impressive complement of adult beverages. Given the weather, you’d hardly go amiss with one of their spirited lemonades, house made with a spike of Tito’s Vodka. They also offer margaritas and Bloody Marys. If spirits and cocktails aren’t your thing, they also pull cold draughts from a variety of local breweries, including La Cumbre, Bosque Brewing, Marble, Red Door, and Steel Bender.

Normally, the team behind Shark Reef and the BioPark’s other culinary options spend a big chunk of the year working long hours catering events like the VIP opening of the Zoo’s Penguin Chill exhibit. According to Sanchez, they typically put on 75 to 150 such events each year, from Botanical

Garden weddings to a salmon and oyster dinner in the Polar Bear Cave.

Things are a bit simpler these days.

While Sanchez misses the challenge of orchestrating large events, the streamlined workday has its benefits. “It kind of got us thinking a little bit more, so that’s always fun,” says Sanchez. “It’s been kind of nice to stop and reassess and try some different things.”—ZB

FEATURED DISHES GREEN CHILE CHEESEBURGER $11.00

Beef burger topped with cheese and green chile between toasted buns. Served with house made chips.

TURKEY NEW MEXICANA $12.49

Turkey, avocado, chile, lettuce, and tomato between toasted bread. Served with house made chips.

FISH AND CHIPS $14.49

Hand breaded haddock served with house made chips.

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PHOTO BY DON JAMES/ATM

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Eats, Etc.

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

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here’s been a diner on the corner of Central Avenue and 5th Street in Downtown Albuquerque for nearly a century. Now known (and loved) as Lindy’s Diner, the history of the eatery runs back to 1929—when it was illegal to buy booze and people cruised the streets in Model As and Studebakers.

Narke Vatoseow purchased the place, then known as the Coney Island Cafe, in 1960 and renamed it Lindy’s Diner—and so it has remained for 60 years, earning a reputation as a go-to spot for breakfast classics, old fashioned burgers, New Mexican staples, and a selection of Greek favorites.

As a diner, Lindy’s is nothing short of a national archetype. Close your eyes and let that word—diner—tumble through

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Nearly 100 years old, Lindy’s Diner is an ABQ institution

your brain. Even if you haven’t been to Lindy’s, images stirred in its wake are likely spot on. Stainless steel and neon signs over a tall bar, the perfect place to settle in for a hot meal and a long conversation.

While the environment is almost a living memorial to classic design and neighborly American character—so much so that the place is a regular draw for movie productions—the star attraction at Lindy’s is still the food. Meaning that, even with business restricted in response to COVID-19, the best part of Lindy’s is still available.

Supply chain constraints, together with some of the social and economic woes that have been dominating headlines for the past few months, have led to a temporary menu contraction. Fortunately, that

hasn’t impacted one of Lindy’s headline draws: their nearly half-pound, handpressed burgers.

They’ve got a dozen options on that front. If you’re feeling a tad indecisive, Narke Vatoseow’s son and current owner Steve Vatoseow recommends the Ultimate. “It’s a fried egg, pepper jack cheese, bacon—well, actually ground bacon with the ground beef—chipotle mayonnaise, [and] guacamole.”

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. —ZB

LINDY’S DINER 500 Central Ave SW 242-2582, lindysdinerabq.com

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B

350 games populate Slice and Dice’s board game library

Far East Fuzion’s special rolls are updated biweekly with the freshest ingredients

E

voking a sense of place is no simple trick. There’s an art to it, something that can’t be boiled down to a formula for easy transmission and replication. Some elements get compressed.

Others, omitted entirely. When done right, it’s a sweep of color and light that, taken as a whole, transports you somewhere else.

Far East Fuzion does precisely that.

Currant-colored walls and warm lights play off the electric blue of a saltwater centerpiece—a 300-gallon saltwater aquarium populated by a variety of exotic fish species. It doesn’t so much anchor you to

someplace specific—Vientiane or Siem Reap or Bangkok—as it pulls you away from where you’re at, reminding you of cultural and geographic perimeters you’ve yet to tread.

With an emphasis on Asian fusion, the menu at Far East incorporates flavors and recipes from throughout Southeast Asia, Japan, and China, melded with distinctly Western interpretations. “I worked for a lot of restaurants before,” says chef and manager Khamsene Phommalavong.

“Chinese, Korean, Japanese, and whatever. My boss gave me an opportunity for this place. He let me start it.”

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

White and Bosque’s Elephants on Parade.

Obviously, COVID-19 has made things a little more complicated. But you can still enjoy Slice and Dice pizza by way of takeout—and if you’re wanting the gaming activity to enjoy at home, the board games are for sale.—ZB

SLICE AND DICE PIZZERIA 5720 McMahon Blvd, Suite B 261-2058 sliceanddicepizzeria.com Far East Fuzion covers an impressive range of geography. General Tsao’s Chicken puts freshly battered chicken to work with special spicy sauce in a take on the classic Hunan-inspired North American dish. The papaya salad harks back to Phommalavong’s native Laos. Meanwhile, several dozen varieties of nigiri, sashimi, and sushi rolls blend Japanese techniques with local New Mexico flavors. The Sandia Roll, for example, puts salmon, tuna, yellow tail, shrimp, spicy mayo, and tobiko into play with green chile.

For first time guests, Phommalavong is quick to recommend their special rolls.

“Mostly every week we come up with a different special roll,” he says. “Everything’s fresh—fresh fish, sea urchin.” It’s a way of putting the freshest ingredients forward, allowing guests to take full advantage of something impeccably delicious, like a fresh shipment of toro fatty tuna.

Far East Fuzion is currently open for patio seating, take out, and available via Door Dash. —ZB

FAR EAST FUZION 5901 Central Avenue NE 255-2910

PHOTO BY DON JAMES/ATM

“Pizza is in the blood,” says owner Vic Briseno, who was more or less raised in a family-owned pizzeria in Grants. With years of experience under his belt, the man knows how to build a top-shelf pie.

The Full House comes laden with pepperoni, beef, sausage, mushrooms, onions, and black olives. Those with a hankering for a bit of fire will love the Dragon’s Fire, topped with jalapeños, green chile, and Tapatio sauce.

Pizza being pizza, and beer being beer, there’s naturally a selection of local brews on tap here, such as Marble’s Double

PHOTO BY MICHAEL JACOBS/ATM

oard-gaming and pizza go together splendidly. It’s almost as if they were designed for each other. But throughout most of their shared history, the pizza typically had to come to where the games (and gamers) were. That meant delivery and the slow accumulation of pizza boxes, napkins, and little packets of crushed red pepper and parmesan.

That approach has its charms. But what of those ardent board-gamers who are eager to take their experience public, socializing over a lively game of Munchkin or Settlers of Catan in the brilliant light of day? That, folks, is where Slice and Dice Pizzeria comes in.

With both a sweeping library of over 350 board games and a full menu of hot pies and subs, Slice and Dice is a venue for everyone from seasoned players to wideeyed beginners (or people just hungry for some pizza). They provide a space where you can gather with a few friends and take in the twin delights of pizza and board games.

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

Brothers Chris and Cameron Frigon run ecofriendly Gravity Bound Brewing

GRAVITY BOUND DROPS INTO ABQ Everything in the universe is governed by four fundamental interactions. Gravity is the weakest of them.

You’ve got to mash a lot of stuff together pretty tightly before it really starts having an effect on the course of events. Fortunately for us, about 4.5 billion years ago a bunch of stuff— chiefly iron, oxygen, silicon, and magnesium—started clumping up at the right distance from the sun, setting the stage for the evolution of complex life.

Gravity Bound Brewing is an ode to that particular clump of stuff—the only home we’ve ever had, the source of the air we breathe, the water we drink, and the food we eat. That might sound like a lot of granola-chomping nonsense to certain ears, but it’s also true. Planet

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Earth is a singular place, our spot on it vouchsafed by a delicate balance of physical and ecological interactions.

The founders of this new pub are all about those interactions.

“We’ve got a bit of earthship decor kind of thing,” says Gravity Bound brewer and co-owner Cameron Frigon. “We reuse lots of materials, lots of pallet wood, lots of old wood in here.

So we’re kind of riffing off that theme.

Earthship is kind of a bit cosmic, but also rooted in very planetary roots.

We kind of felt the same about Gravity Bound—‘gravity’ sort of reckons this cosmic name, but ‘bound’ just kind of brings you down to earth.”

Gravity Bound Brewing was originally slated to open in late March of this year. But then—writer dutifully checks notes—a global pandemic shut down the entire economy and forced

most of us to spend a couple months treating our own homes like private spaceships, hermetically sealed off from the outside world.

In June, Gravity Bound finally got the chance to open. “It’s been good so far,” says Frigon. “I mean, it’s hard to know what it’s supposed to be like. You know, we weren’t really sure what to expect. You always get that new buzz as a brewery that just opens here in Albuquerque, where people want to come check you out, see what you’re about.”

Forward thinking as well as ecologically conscious, Gravity Bound recently purchased a crowler machine—a bar top device that cans individual beers for take out. “We want to make sure that people can take our beer home and that it’ll be fresh,” says Frigon. “When I send out a growler, unless people are drinking it that night or maybe the day

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NEW BREWS IN ABQ

after, I get a little nervous, especially when you’re talking about some of the IPAs out there. That’s not going to last.” The crowler machine ensures that, whatever the future brings, folks will still be able to bring home some Gravity Bound brews and enjoy them with the flavor Frigon intended.

Frigon originally went to school for finance, studying in Fort Collins, Colorado, but the brewing scene there gave him an itch he couldn’t quite scratch shifting numbers for a living. “There are so many great breweries there,” he says. “New Belgium, Odells, and other household names. They were such fun, creative businesses, but they’re also so integral to the community there, and I just loved everything about that.”

In 2012, Frigon moved to Ellensburg, Washington to study brewing at Central Washington University. “I spent a year doing that, and then I spent a few years working at a brewing microbiology lab in Colorado, the Brewing Science Institute,” he says. “Then I moved up to New York City and I was at the Bronx Brewery for several years there.”

After New York, Frigon decided it was time to find a place where he could settle in a bit. “I was looking for someplace that’s got everything I want, really—you know, mountains, rivers.

[Albuquerque] is a good sized city, but it also feels like kind of a small community, which I really like.”

Gravity Bound Brewing’s freshly renovated space sits off 3rd Street, just south of Marble Avenue. There, Frigon and Co. not only offer craft tasty brews like their crisp, hoppy Where Lightning Strikes Pilsner, but also grow a garden filled with hops and herbs they’ll use to flavor future brews.

FROM SANTA FE TO TIN CAN ALLEY At first glance, Tin Can Alley looks a little like what might happen if Mad Max Rockatansky grew a sense of whimsy and decided to retire from the road warrior business. Forty-foot industrial shipping containers, painted with vibrant murals and lively colors, sit at odd angles around a central courtyard where the people of Albuquerque can mingle and chat over a selection of New Mexican brews and eats. But

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Santa Fe Brewing’s taproom forms the core hub of Tin Can Alley

miles off from a refuge against marauding bands of leather-clad bandits, Tin Can Alley is a top flight attraction.

Just east of San Pedro on Alameda, Tin Can Alley is home to a new Santa Fe Brewing Company taproom, the result of a longstanding relationship between Santa Fe Brewing and Tin Can Alley developer Roy Solomon (who also happens to be the brains behind Green Jeans Farmery, off Carlisle Boulevard).

“We’ve been business partners with Roy for quite a while now,” says Santa Fe Brewing vice president Jarrett Babincsak. “The concept of having several local businesses under one roof, Santa Fe Brewing being the anchor tenant, just seemed to make a ton of sense, based on the success we’ve had over at Green Jeans and the quality of the businesses and the people that run and operate [them].”

Thanks to COVID-19, the Tin Can Alley opening has been a bit more turbulent than it might have been otherwise. But knowing this, like all challenges, will one day pass, the Santa Fe

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

Brewing taproom is poised to serve as the gravitational center for northeast Albuquerque’s newest social and culinary experience.

For now, Santa Fe Brewing at Tin Can Alley remains open for outdoor seating. “We’re still operating at 50 percent capacity on our patio space, which at Tin Can Alley is fairly large,” says Babincsak, noting that the same is true of all of Santa Fe Brewing’s other taproom locations. “Even in the inside space, with 30 foot ceilings and large exhaust fans, there’s plenty of room to kind of spread out and enjoy yourself in a safe and responsible manner.”

Guests at Santa Fe Brewing’s Tin Can Alley taproom have access to a full selection of their flagship beers— West Coast IPA, Santa Fe Nut Brown, Freestyle Pilsner—all ready and waiting to pour. They also have a number of portable options available, including new growler fills and canned beer available for pickup and carryout.

–ZB

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SPIRIT SPOTLIGHT

CAPE COD SELTZER Historically, this page has been reserved for cocktails. By cocktails, we of course mean some combination of spirits, often gussied up with fruit juice, soda, or other fancy ingredients. But this month, Bosque Brewing’s Cape Cod seltzer caught our eye, and we just couldn’t turn away. Inspired by the classic Cape Cod cocktail, this seltzer is overflowing with summer flavor. According to chief production officer, John Bullard, Bosque’s vodka-like seltzer base provides an ideal stage for the Cape Cod cocktail’s star players—cranberry and lime—to really strut their stuff. Crafting a delicious Cape Cod seltzer, Bosque started with a seltzer base designed to achieve a neutral alcoholic profile.

That gives all that natural lime juice and cranberry puree room to really sing.

“All that natural fruit in it really overpowers the alcohol flavor,” says Bullard, noting that, whereas most seltzers have an alcohol content of around 4.5 to 5 percent, Bosque’s Cape Cod runs up to 7.5. With that fruit and seltzer base in place, it was a just matter of dialing in the details like carbonation and pH. “Carbonation can make some flavors disappear and others shine,” explains Bullard. For the Cape Cod seltzer, Bosque opted to lower the carbonation level and pH, resulting in a precisely calibrated, impeccably refreshing summer seltzer.

sweet

—ZB

Cape Cod Seltzer, $6 for a 13oz glass Bosque Brewing bosquebrewing.com

dry

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sour

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My

Favorite

with Brittany Behenna Griffith Board President and co-founder, Lexiam Heart Foundation

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aware that this is very common.”

For Griffith and her Lexiam co-founder, Leslee Shneider, helping families deal with CHDs is a deeply personal mission.

The organization’s name is a portmanteau, alluding to two sides of the CHD struggle. Schneider’s daughter Alexis, or “Lexi,” was born with hypoplastic left heart syndrome. Lexi has undergone three open heart surgeries and will one day need a heart transplant. Griffith’s son, Liam, was born with a number of critical heart defects and passed away after open heart surgery. He was 21 hours old.

“I had never heard of this,” Griffith recalls. “I was reading pregnancy books and whatnot that talked about spina bifida and Down syndrome and the occurrences of those, and those were on my radar. But then when I received that diagnosis it felt like out of the blue.”

A lot of families might not even be aware they need help, or how to go about getting it if they do. Lexiam Heart Foundation tries to alleviate those concerns.

Working with Presbyterian Hospital and William Stein, a cardiac and thoracic

surgeon, they have built a proactive care network, reaching out to families dealing with CHD diagnoses rather than waiting for those families to find them.

Each year, the Lexiam Heart Foundation hosts a fundraising event called the Heart Hero 5k. The 2020 Heart Heroes 5k will be held virtually, on August 29. “Our push this year is really to go statewide,” says Griffith, hoping to draw attention to families who have to travel long distances not just for complex surgeries, but for basic medical care and cardiology appointments. More information, including volunteer and donation opportunities, can be found at lexiamheartfoundation.org.

Griffith decided to treat us to a recipe for New York Style cheesecake, something she picked up from a neighbor who made it for her 15th birthday when she was living in Gettysburg, PA. “I loved it so much, I asked for the recipe,” recalls Griffith. “I made the mistake of making it for my husband back when we were dating, and now he requests it often.”

— ZB

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PHOTO BY DON JAMES/ATM

A

ccording to the Centers for Disease Control (CDC), each year, about 40,000 babies are born with some form of congenital heart defect (CHD). That’s just a little shy of 1 out of every 100 babies. Of these, around 25 percent are born with a critical CHD, meaning they will likely need to undergo some kind of surgery within their first year of life.

Dealing with CHDs can be enormously challenging. Affected families frequently confront a combination of emotional and financial hardships. Shouldering that kind of burden alone is virtually impossible.

That’s where the Lexiam Heart Foundation comes in.

“Our mission... is to just provide support to children and families affected by CHDs,” says Lexiam Heart Foundation Board President and co-founder Brittany Behenna Griffith. “We provide mainly financial assistance for out of state medical care.”

Limited options for pediatric interventions in New Mexico mean a lot of families have to travel to get their babies life-saving surgeries. “Denver, Texas, and California are where most of our families go, and so we provide financial assistance to help them get there.”

In addition to helping families muster financial resources, Lexiam Heart Foundation offers families fellowship and education. “We provide opportunities for them to get together at a picnic and talk to other families who have gone through similar things,” says Griffith. “And then we also create events to make the public

DISH

New York Style Cheesecake Ingredients

Directions

40 oz cream cheese 1 7/8 cups sugar 1 tsp. lemon rind 3 tbsp. flour 2 tbsp. vanilla 6 eggs, added one at a time 1/4 cup heavy cream

Combine all ingredients with electric mixer until smooth, adding eggs one at a time. Bake in a springform pan for 10 minutes at 500 degrees, then at 250 until done (60-90 minutes), when a toothpick comes out curdy. Remove from the oven and let the cheesecake rest for 5 minutes.

Turn oven to 375. Combine topping ingredients and mix until smooth. Spread topping over cake.

Bake 5 minutes. Refrigerate for at least 16 hours before enjoying.

Topping 1 1/2 cups sour cream 1/2 cup sugar 1 tbsp. vanilla

AUGUST20XX MONTH 2020 | | ALBUQUERQUE ALBUQUERQUETHE THEMAGAZINE MAGAZINE

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BITES

OUR EATS ALUMNI, CONDENSED INTO PERFECTLY SIZED SNACKS TO TAKE WITH YOU ON THE GO ALQUDS MEDITERRANEAN GRILL & GROCERY

POLICY:

$

5555 Montgomery Blvd. NE, 888-2921 Owner Mohamad Abdel Jalil and his sons run this all-in-one operation—a small grocery store and Middle East restaurant—seven days a week. This family team makes fresh pita bread every day and serves platefuls of their delicious hummus. It’s a great spot for lunch on-the-go.

“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

AL’S BIG DIPPER

accept reservations or major credit cards,

$

501 Copper Ave. NW, 314-1118, alsbigdipper.com From the beginning, Al’s Big Dipper has been a family affair. Every sandwich is named after a family member, and the owners test every soup they make. Try the 505 Lunch Deal—a cup of soup, a grilled cheese sandwich and a homemade cookie for only $5.05.

so call before visiting.

CORRECTIONS: Please send corrections and suggestions to bites@abqthemag.com.

ALDO’S NEW YORK STYLE PIZZERIA $ 5 STAR BURGERS

$

5901 Wyoming Blvd. NE, 821-1909, 5starburgers.com From bison, salmon, turkey and crab to lamb, chicken and Black Angus beef, burger addicts will love Five Star’s 100 percent natural meat. Handformed patties or vegetarian options paired with wine from St. Clair Winery or beer from Marble Brewery are a match made in heaven.

66 DINER

$$

1405 Central Ave. NE, 247-1421, 66diner.com This blast from the past specializes in burgers, chicken fried steak, liver and onions, and blue-plate specials, including the Pile Up: a mound of pan-fried potatoes, chopped bacon, green chile, two eggs, cheddar cheese, and red or green chile sauce on top.

ABC CAKE SHOP

$$

1830 San Pedro Drive NE, 255-5080, abccakeshop.com Specializing in custom cakes and cakes for all occasions, this bakery focuses on freshness and flavor. Everything is made from scratch, including the cupcakes, cookies, pies, Danishes, pastries, and other desserts.

THE ACRE

$$

4410 Wyoming Blvd NE, 299-6973, theacrerestaurant.com The Acre Restaurant specializes in comfort vegetarian cuisine with a goal to challenge meateaters and question what vegetarian food is, all while creating healthy, sustainable dishes.

ABUELITA’S NEW MEXICAN KITCHEN $

6083 Isleta Blvd. SW, 877-5700 Kathy Martinez’s brother, Chris Romero, opened Abuelita’s New Mexican Kitchen in Bernalillo 26 years ago. Since then, nothing has changed.

The Huevos Rancheros are a best seller, as is the Kitchen’s signature dish, the Tacopilla.

AJIACO COLOMBIAN BISTRO

$$

3216 Silver Ave. SE, 266-2305, ajiacobistro.com Inside the intimate space, you’ll find combination plates, arroz con pollo, arepas, plantains, and of course, a great cup of Colombian coffee. The dishes at Ajiaco combine indigenous Colombian, Spanish, African, and Arab flavors for a truly thrilling experience.

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

AMADEO’S PIZZA AND SUBS

$

AMERASIA/SUMO SUSHI

$

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

800 3rd St. NW, 247.1619 / 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

$$

Two locations, amoreabq.com After relocating to Albuquerque from Naples, Italy, Gabriel and Kimberly Amador missed Neapolitan pizza. The husband and wife team, certified by the Association of Neapolitan Pizzaiuoli (APN), opened Amore, bringing a slice of Italy to Albuquerque. A Neapolitan brick oven fires delicious pizzas, such as the Margherita and the Zia, for 60 to 90 seconds at 905 degrees Fahrenheit. Local beer and wine compliment the pies perfectly.

ANATOLIA TURKISH MEDITERRANEAN GRILL

$

2132 Central Ave SE Suite C, 242-6718 The specialty is the Doner Kebab, seasoned meat in the shape of an inverted cone, slow-cooked to perfection rotisserie style, and always freshly prepared. Whether you choose the Adana Spicy Ground Lamb or the ‘Burque Kebab, try the “baklove-ah” for dessert.

AN HY QUAN VEGETARIAN RESTAURANT

$$

1450 Juan Tabo Blvd. NE, 332-8565 This vegetarian Vietnamese spot is also veganfriendly. Pho fans don’t fret; Thai and wonton soup will satisfy any meat eater.

ANNAPURNA’S WORLD VEGETARIAN CAFÉ

$

ANNIE’S SOUP KITCHEN

$

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

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

ANTIQUITY RESTAURANT

$$$$

112 Romero St. NW, 247-3545, antiquityrestaurant.com Antiquity Restaurant is located just off historic Old Town Plaza. Antiquity holds the distinction of being the only restaurant in Albuquerque to serve the Henry IV—a bacon-wrapped filet mignon placed on a bed of artichoke leaves, topped with an artichoke heart and covered with béarnaise sauce.

ARTICHOKE CAFÉ

$$$

424 Central Ave. SE, 243-0200, artichokecafe.com This EDo fine-dining spot boasts a Wine Spectator “Award of Excellence,” and for good reason. A veteran of the Duke City’s fine dining scene, Artichoke Café remains the best bet for a great evening out. Innovative dishes and European aperitifs served by staff that takes ownership of the experience, the location is also an ideal launchpad for downtown adventures.

ASIAN NOODLE BAR

$$

AZUMA SUSHI & TEPPAN

$$

318 Central Ave. SW, 224-9119, asiannoodlebar.com Every kind of noodle awaits at this Downtown eatery, from spicy sesame udon noodles to chicken pho with cilantro, jalapeños, and lime. Slurping has never been so tasty.

Two locations, azuma-sushi-teppan-abq.com From flame-flipped teppan grill items to a substantial sushi selection, the menus at Azuma Sushi & Teppan have something for everyone.

The green chile-infused New Mexico Roll and Filet Mignon Steak please palates daily and are perfect when washed down with an imported Japanese sake, soda, or beer.

B2B BISTRONOMY

$

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

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BITES A WHITE PIZZA WITH HEART

Farina Pizzeria 2 locations farinapizzeria.com

BACKSTREET GRILL

Bianca Pizza, $18 ($14 with gluten-free crust)

$$

1919 Old Town Road NW, 842-5434, backstreetgrillot.com/home Originally a test outlet for local palates in a tourist mecca (Old Town), word spread fast about the Baja-inspired tacos and creative New Mexicanpeppered dishes (check out the gumbo). This locale is expansive, great for families, and the patio hosts music and dancing on weekends.

BACON JAM

$

2930 Candelaria Rd NE 916-0864, baconjamrestaurant.com A bacon-inspired 50s diner, Bacon Jam has a menu packed with both classic diner fare and bold, innovative takes on traditional staples—often, as the name implies, with bacon playing a pivotal supporting role.

BARELAS COFFEE HOUSE

$

1502 4th St. SW, 843-7577 This legendary neighborhood restaurant serves New Mexican dishes from the Gonzales family cookbook: menudo, posole, chicharrone burritos, huevos rancheros, all smothered with its famous red or green chile.

THE BARLEY ROOM

PHOTO BY DON JAMES/ATM

A cornerstone of the EDo (East Downtown) food scene for over a decade, Farina Pizzeria has created some seriously mouth-watering pizzas, and their Bianca Pizza is no exception.

The staff at Farina are doing anything but resting on these laurels. With innovative specials every week and a strong community presence, the restaurant remains a culinary force to be reckoned with.

The same can be said for the Bianca Pizza in particular. A welcome riff on your typical white pizza, the Bianca Pizza features a melty mix of truffle oil bubbling up among mozzarella and parmigiano cheeses, topped with fluffy, generous dollops of creamy ricotta and balanced with refreshing sage and the brininess of fresh artichoke hearts. Where some white pizzas can end up tasting bland and underwhelming, Farina’s take on the classic sings with flavor. This is, of course, due in part to Farina’s slow-fermented, handmade pizza dough. And the signature caramelizing char on the crust takes the whole combination over the top, lending a welcome smoky note to the pie. —KELLI TRAPNELL

$$

5200 Eubank Blvd. NE, 332-0800, barleyroom.com All sorts of mouth-watering pub fare come to life here, from potato skins to mini shrimp cocktails.

Check the menu for food and drink specials aplenty.

BASIL LEAF VIETNAMESE RESTAURANT $$

1225 Eubank Blvd. NE, 323-2594, basilleaf.us Sure, Albuquerque offers a variety of Vietnamese eateries, but Basil Leaf elevates the everyday with healthy and fragrant versions of traditional noodle and soup selections. They’ll even modify for any dietary desire. Celiacs and vegans, rejoice!

BEN MICHAEL’S RESTAURANT

$$

2404 Pueblo Bonito Court NW, 267-6827 The food at Ben Michael’s is fresh, preservative-free and takes its roots from the owner’s family’s New Mexican recipes. Try the salmon or the steak served with a side of calabacitas, papas, and sautéed mushrooms.

BENNY’S MEXICAN KITCHEN

$

1675 Bosque Farms Blvd., Bosque Farms, 869-2210 Since 1972, Benny’s has obliged countless stomachs with delicious New Mexican treats, which include red-chile smothered enchiladas and deep-fried burritos. Don’t let the Benny Burger—a doublemeat, double-cheese beauty—intimidate you. And, don’t forget to save room for that vanilla ice-cream shake.

BLACK BIRD SALOON

$

28 Main St., Los Cerrillos, NM 438-1821, blackbirdsaloon.com Black Bird Saloon is not just a popular Northern New Mexico eatery (located in Cerillos, NM), it’s also a time warp back through the building’s long and varied history. Items like the Miner’s Hand Warmer Breakfast Burrito or the Tumbleweed Salad stick out like a turquoise on a tourist.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

BLACK MESA COFFEE COMPANY

$

Albuquerque International Sunport, 220 Sunport Blvd. SE, 842-4305, With two Sunport locations, flight delays are easier when you’re close to Black Mesa. The house coffee and vanilla latte are sure to perk you up pre-flight.

The made-to-order turkey sandwich will fill you up far more reliably than the bag of pretzels you’ll get on the plane. Baked goods, including the popular banana bread, are made in-house daily. Five menu items, including brownies and cookies, are glutenfree.

BLADES’ BISTRO

$$$

221 NM Highway 165, Suite L, Placitas, 771-0695, bladesbistro.com Owner and chef Kevin Bladergroen’s restaurant offers a culinary journey from his 30-plus years of experience in restaurants across the country and Europe, serving up steak and seafood with a twist.

BLAKE’S LOTABURGER

$

BLEU CAFÉ

$

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

At Del Norte Sports and Wellness, 7120 Wyoming Blvd. NE, Suite 8B This in-gym café offers fresh food from scratch— paninis, burgers, wraps, burritos, protein shakes–to both gym-goers and the general public. Healthy and tasty? Check!

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BITES BLUE GRASSHOPPER

$

Two locations, bluegrasshopper.freesite.website Somewhere along the craft brew evolutionary line, beer snobs were born and hipsters took over. Not so at Blue Grasshopper. The pours are indeed solid, but the ambiance is better: welcoming, warm, and loaded with live music virtually every night of the week. Great pub food, too.

BOCADILLOS $

200 Lomas Blvd. NW, Suite 110, 243-3995, bocadillos505.com Slow-roasted meats are the highlight of the Food Network “Chopped” winner, Marie Yniguez. Open for breakfast, lunch, or dinner on Wednesdays– Saturdays, pop in for a burrito or sandwich filled to the brim with pork, chicken, turkey or corned beef.

BOSQUE BREWING CO.

$

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

BRICKYARD PIZZA

$$

2216 Central Ave. SE, 262-2216, brickyardpizza.com Three very important pizza points rule supreme here: quantity, quality, and value. Enjoy handtossed, homemade pizza with fresh sauce in a spicand-span, laid-back atmosphere.

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BRIXENS $$$

400 Central Ave. SW 242-2400, brixens.com A creative spin on American bar fare inspired by New Mexican culture, the restaurant serves 99 bottles of beer, literally on the wall, and a range of food items. Brixens has many unique qualities, but a couple notable qualities include their all-day happy hour on Sundays and 3-6pm daily.

BUDAI GOURMET CHINESE

$$

CAFE 6855

$$

6855 4th St NW, Los Ranchos de Albuquerque 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.

6300 San Mateo Blvd. NE, Suite H-1, 797-7898, budaigourmet.com The menu features specialties from different regions of China and Taiwan, all painstakingly prepared by chef Hsia Fang. The Crispy Flounder Filet is sure to please diners from both the East and the West. The Mini Steamed Pork Buns shouldn’t be missed.

CAFÉ BELLA COFFEE

BURGER BOY

$

$

$

2115 Golf Course Road SE, Rio Rancho 306-6974, cafebellacoffee.com With made-to-order panini and tasty salads filled with the freshest seasonal ingredients, this restaurant’s farm-to-table concept is a smart—and delicious—one.

CAFÉ CUBANO

$$

12023 New Mexico 14, Cedar Crest, 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.

At Laru Ni Hati Salon, 3413 Central Ave. NE, 255-1575, larunihati.com Who would guess that an upscale hair salon such as Laru Ni Hati would also be home to delicious Cuban food—platanos, Cuban sandwiches, dirty rice, and even espresso and hand-rolled cigars?

THE BURRITO LADY

CAFÉ LAUREL

$$

938 Eubank Blvd. NE, 271-2268 The Burrito Lady—otherwise known as Consuelo Flores—cooks every one of her huge burritos herself, made-to-order. That means you should be prepared to wait (the line here can often go out the door). It’s worth it—ask for your burrito smothered if you want to really heat things up.

1433 Central Ave. NW, 259-2331, cafe-laurel.weebly.com The casual American café, open for breakfast and lunch, serves soups, sandwiches, burgers, salads, New Mexican favorites, and breakfast items in a bright airy atmosphere complete with local beers on tap. Peruse the daily selection of sweets and the full coffee bar for dessert (or breakfast).

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BITES CAFÉ LUSH

$

700 Tijeras Ave. NW, 508-0164, cafelushabq.com Located on a quiet neighborhood corner, this café is perfect for a nice brunch or lunch and your wallet will not be hurt after your visit. The menu is glutenconscious, vegetarian-friendly and has some of the best gluten-free red chile in town.

LA BAREN RESTAURANT

$

CAKE FETISH

$

230 Louisiana Blvd. SE Suite A, 232-6764, labarenrestaurant.com The pho and spring rolls have a die-hard following of Kirtland Airforce Base employees. Located across the parking lot from Talin Market, experience an extensive menu of traditional Vietnamese cuisine inside this dine-in and takeout eatery.

2665 Louisiana Blvd. NE, 883-0670, cakefetish.com Cake Fetish specializes in baker’s cups filled with heaven, such as the Sleepless in Albuquerque (chocolate cake with mocha French buttercream frosting) and the Inside-Out German Chocolate Cake (coconut and pecans and crowned with chocolate French buttercream).

CAMPO AT LOS POBLANOS

$$$

4803 Rio Grande Blvd NW 344-9297, lospoblanos.com Beautifully situated in the heart of Los Ranchos, Campo is the newly renovated and reimagined fine dining establishment at Los Poblanos. A top-of-theline menu mixes with fresh ingredients from the Los Poblanos Farm and a quiet, rustic atmosphere to make for one of the city’s best dining experiences.

CANVAS ARTISTRY

$$

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

CASA DE BENAVIDEZ

$$

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

CASA TACO

$$

2 locations casa-taco.com Both Casa Taco locations offer a window into owner John Pecherski’s signature take on the U.S. Southwest—a strange place where you could picture a classic John Wayne character lingering over a plate of Jamaican jerk chicken and Yucatan pork tacos. Casa Taco defies expectations.

CECILIA’S CAFÉ

$

230 6th St. SW,243-7070 Recognized on the Food Network’s “Diners, DriveIns & Dives,” and ranked No. 45 on the Travel Channel’s “101 Tastiest Places to Chow Down,” Cecilia’s Café offers tasty New Mexican treats, such as their Fireman’s Burrito or homemade chicharrones in a cozy atmosphere.

CENTRAL GRILL & COFFEE HOUSE

$

2056 Central Ave. SW, 554-1424, centralgrillandcoffeehouse.com This local favorite on Route 66, adjacent to Old Town, offers a bevy of breakfast and lunch options that will comfort your belly and your wallet. Here, you’ll find traditional New Mexican favorites, serious sammies, and solid caffeine with a staff famous for their classic Southwestern hospitality.

CERVANTES NEW MEXICAN RESTAURANT $$

5801 Gibson Blvd. SE, 262-2253, cervantesabq.com Old-world style meets traditional New Mexican fare at this family-owned restaurant. Go for the madefrom-scratch chile rellenos, tamales, and carne adovada.

CESAR’S MEXICAN & GREEK

$

5300 Lomas Blvd. NE, 256-8017, cesarsmexicanandgreek.com Both the drive-thru and the dining room at Cesar’s are open 24 hours a day, seven days a week. On the Mexican menu, try the No. 15, a chile rellenos plate. Popular Greek items include the No. 64 Gyros sandwich and the No. 78 Chicken pita sandwich.

CHEBA HUT

$

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

CHEESE AND COFFEE

$$

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

CHEZ AXEL

$$$

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

CHOCGLITZ & CREAM

$

10660 Unser Blvd. NW, 898-4589, chocglitzandcream.com Certified fair-trade chocolate and a chocolatier with 45 years of experience means you’ll find some of the best sweet-tooth satisfying offerings (including ice cream flavors such as raspberry red chile and Mexican coffee).

CHRISTY MAE’S RESTAURANT

$

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

CHURCH STREET CAFÉ

$$

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

CINNAMON SUGAR & SPICE CAFÉ

$

Two locations, 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

$

Three locations, 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.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

CODA BAKERY

$

CONCHITA’S CAFÉ

$

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

400 Gold Ave. SW, Suite 119, 339-6774, conchitascafe.com What began as the food truck, Conchita’s Creations became a downtown café with breakfast, sandwiches, and salads. New Mexican favorites shine here, just like abuela made them—including tacos, Frito pie, and burritos.

CORN MAIDEN

$$$

1300 Tuyuna Trail, Santa Ana Pueblo, 771-6060, tamaya.hyatt.com For a special dinner or celebration, look no further.

Boasting a view of the Sandia Mountains, this restaurant will leave you breathless as you enjoy three-course meals with sweet potato granny smith apple soup, lavender salted shrimp or the classic crème brulee.

CORRALES BISTRO BREWERY

$

4908 Corrales Road NW, Corrales, 897-1036, cbbistro.com Brews from all over the region make this Corrales bistro a must-visit for the affordable fare, killer atmosphere, and music seven days a week.

THE COUNTY LINE BBQ

$$

CRACKIN’ CRAB

$$

9600 Tramway Blvd. NE, 856-7477, countyline.com It doesn’t take long for the barbecue to arrive at your dinner table, whether it’s wood-burning oven cooked and slow-roasted brisket, ribs, or sausage.

Throw in the Rib King Platter, green-chile stuffed pork loin, live music, and two stepping, and at The County Line, everybody wins.

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

CRAVIN’ COOKIES AND MORE

$

10420 4th St. NW, 298-2597, cravincookiesandmore.com Serving up specialty cookies, muffins, breads, pies, and pretty much any dessert you can dream of, Cravin’ Cookies and More offers dine-in and to go orders to satisfy any sweet tooth, with coffee and hot tea to match.

CRAZY FISH SUSHI BAR AND RESTAURANT

$$

3015 Central Ave. NE, 232-3474, crazyfishabq.com Tasty, fresh sushi and sashimi await you in this sleek Central Avenue restaurant, along with kitchenmade favorites such as tempura and crispy chicken.

THE CROWN ROOM

$$$$

145 Louisiana Blvd. NE, 767-7171, abqdowns.com/crown-room Perhaps Albuquerque’s best-kept fine dining secret, this gem is tucked away in the newly remodeled Downs Casino. With an incredible selection of liquors and wines, gourmet dishes, tableside Bananas Foster, and Dom Pérignon palate cleansers, this special occasion hideout is hard to beat, anywhere in the 505.

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BITES CURRY LEAF

$

6910-C Montgomery Blvd NE 881-3663, curryleafrestaurant.us Curry Leaf is the only restaurant in New Mexico to offer both North and South India cuisine. This means that, while you can get familiar favorites like tandoori chicken, you can also explore the world of chicken chettinad and dosas—a type of crepe made with fermented lentil and rice flour, filled with stuffing like potato, spiced vegetables, or ground lamb.

THE DAILY GRIND

$

4360a Cutler Ave. NE, 883-8310, dailygrindabq.net This family-friendly restaurant serves breakfast and lunch, including huevos rancheros and a huge assortment of baked goods. On Friday and Saturday, look for spontaneous specials, such as stuffed French toast or steak and eggs.

DELICIAS CAFÉ

$

6001 San Mateo Blvd. NE, 830-6561 Named after the city in Chihuahua, Mexico, Delicias delivers traditional fare of the region, like caldo de res (beef stew), gorditas, carnitas, flautas, and horchata.

DG’S DELI

$

1418 Dr Martin Luther King Jr. Ave. NE, 247-3354, dgsdeli.com With 31 cold sandwich options and a wide variety of grilled hot sandwiches—ranging in size from mini to jumbo—there’s something for everyone here. Try the Green Chile Philly or the Lobo Club.

D.H. LESCOMBES WINERY & BISTRO $$

901 Rio Grande Blvd. NW, 243-9916, lescombeswinery.com With generations of experience in winemaking coursing through this North Valley staple’s doors, D.H. Lescombes Winery & Bistro specializes in pairing wine with its expertly crafted and entirely house-made menu, with a local twist. Themed events and giving back to its community are big parts of this eatery’s success, not to mention popular dishes such as its Chicken Picado, Mac and Cheese Bites, and Ghirardelli Port Brownie.

DION’S $

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

DOG HOUSE DRIVE IN

$

1216 Central Ave. SW, 243-1019 An ABQ landmark since the 1940s, the eat-inyour-car Dog House serves grilled footlongs and halflongs topped with red chile, cheese, onions, and more. Enjoy your dog with a side of chili-cheese fries and a thick shake.

DONUT MART

$

Various locations, 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 Street NW, 345-0595 Southern transplants who make their way to ABQ have a new spot for traditional seafood boil.

From dry rub to a spicy, buttery fusion sauce, your tastebuds will dance with delight when you feast on this eatery’s collection of crawfish, rock shrimp, crab legs, and more.

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DUGGAN’S $

227 Lead Ave. SE, 312-7257, dugganscoffeeshop.com This breakfast and lunch spot serves up newsthemed entrees like the Journalist Salad and Fact Checker Green Chile Chicken Soup in an intimate setting. Cups are filled with locally roasted Trifecta coffee.

DURAN’S CENTRAL PHARMACY

$$

1815 Central Ave. NW, 247-4141, duransrx.com Where in the city can you get amazing huevos, kitschy printed dish towels, an emergency rubber chicken in a box, and a flu shot? There is only one answer, Duran’s Central Pharmacy.

EAST OCEAN CHINESE SEAFOOD RESTAURANT $$

3601 Carlisle Blvd. NE, 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, 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, Los Ranchos de Albuquerque, 344-0448 Those with a bottomless appetite might meet their match with any of El Camino’s breakfast burrito options. These plate-sized behemoths are filled with eggs, hashbrowns or home-fries, and your choice of meat, then smothered in red or green chile.

EL COTORRO

$

111 Carlisle Blvd. NE, 503-6202, elcotorroabq.com Made to order gourmet tacos are on full display among classic Mexican street food like elotes and ceviche. A full salsa bar lets you spice up your meat, fish, vegetarian, or vegan tacos. Taco Tuesdays feature $2 tacos and bottled Mexican beers.

EL PATIO DE ALBUQUERQUE

$

142 Harvard Drive SE, 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 #10 Green Chicken Enchiladas have won rave reviews for years, as have the tasty salsa and pillow-soft sopaipillas.

EL SABOR DE JUAREZ

$

3527 Gibson Blvd. SE, 265-3338 Its name means “the flavor of Juarez,” and since 1980, this restaurant has served just that. Try the family recipes for menudo and carne desebrada (shredded roast beef sautéed with jalapeño, tomato, and onions).

EL SARAPE

$$

Two locations, elsarapeabq.com Specializing in authentic food from all regions of Mexico, you can count on dishes such as nopalitos (cactus sautéed with onions, tomatoes, and garlic), fresh salsa, burritos, chile rellenos, and seafood specials with shrimp, oysters, calamari, and fish.

ELOY’S NEW MEXICAN RESTAURANT $

1508 Wyoming Blvd. NE, 293-6018 Opening 36 years ago, Eloy’s New Mexican Restaurant’s claim to fame is their consistent food and service, offering the same recipes that made them famous all those years ago. Try the No. 1 Eloy’s Deluxe Dinner, with a little bit of everything.

EMBER’S STEAK & SEAFOOD

$$$

11000 Broadway Blvd. SE 244-8288, isleta.com Whether you are dining inside or al fresco on the rooftop patio, Ember’s boasts some of Albuquerque’s most beautiful 180-degree views of the Bosque, making for the perfect setting to catch the sunset next to the warmth of the glowing fire pits.

FANO BREAD COMPANY

$

4605 McLeod Road NE, 884-5555, fanobread.com For more than 16 years, Fano has made the freshest bread in the city. Whether it’s the rustic loaf, the green chile cheese bread or raisin cinnamon bread, you’ll think you’re touring the streets of Italy with each bite.

FAN TANG

$$

FAREAST FUZION SUSHI BAR & LOUNGE

$$

3523 Central Ave. NE, 266-3566, fan-tang.com With authentic family recipes that include coffee chicken (rubbed in Satellite coffee, then stir-fried with flavorful sauce) and creative additions like soul dumplings (made with tofu, kimchi, and cashew pesto), this spot is sure to satisfy.

5901 Central Ave. NE, 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 $$

Two locations, 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.

10721 Montgomery Blvd. NE, 298-0035, farinaalto.com The Northeast Heights version of Farina offers the same urban atmosphere as the East Downtown (EDo) Farina, minus the elbow-to-elbow seating.

Alto offers every pizza on the EDo menu, such as the Formaggio di Capra and the Carne, but includes unique dishes—Eggplant Parmesan Napoleon and Oven-Roasted Chicken Wings. Alto’s wine room is stocked with more than 300 bottles of wine.

EL PINTO

FARINA PIZZERIA

EL PATRON

$$

$$$

10500 4th St. NW, 898-1771, elpinto.com Food and atmosphere go hand-in-hand at this Duke City staple, ensuring an unforgettable experience.

Enjoy fresh salsa, enchiladas, burritos, carne adovada, and many more New Mexican dishes while sipping a margarita on one of the many beautiful patios. Reservations are recommended.

$$

510 Central Ave. SE, 243-0130, farinapizzeria.com Whether you like yours bianco or covered in carne, you’ll get a pie cooked to perfection at this relaxedbut-hip urban eatery.

WWW.ABQTHEMAG.COM | AUGUST 2020

FARM & TABLE

$$$

THE FARMACY

$$

FARMHOUSE 21

$$

8917 4th St. NW, 503-7124, farmandtablenm.com This North Valley eatery’s ever-changing menu features seasonal produce, which often comes from the restaurant’s own farm. If the produce doesn’t come from the farm, it’s sourced from a slew of local vendors. Enjoy grass-and-alfalfa-fed steaks and produce-focused dishes that use local kale, chard, okra, chile, and tomatoes.

3718 Central Ave SE, 227-0330 The Farmacy 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.

7600 Jefferson St. NE, 797-4491, torinostrattoria.com Now under the ownership of Daniel and Jenna John, Torinos’ still offers fresh Italian favorites— and you can look forward to the addition of new seasonal specialties to the menu, too.

FIESTA’S MEXICAN RESTAURANT AND CANTINA

$

FLAMEZ BISTRO

$

4400 Carlisle Blvd. NE, 881-0478 Fiesta’s Restaurant & Cantina has been familyowned and operated since 1986, making it an Albuquerque go-to for quality New Mexican cuisine.

With its family dining area, outdoor patio, lively bar and banquet room, Fiesta’s has something for everyone.

9821 Montgomery Blvd. NE, 275-0522, flamezabq.com There’s a lot more to this burger joint than the beef.

High-end, artistically inspired bistro fare, delightful appetizers, and burger bowls (with greens, sans buns) are only some of the fun finds at this neighborhood fave. Buffalo, salmon, turkey, lamb, get your protein boost here.

FLIX BREWHOUSE

$$

FLYING STAR CAFÉ

$$

FORQUE KITCHEN AND BAR

$$

3258 La Orilla Rd NW B-1 445-8500, flixbrewhouse.com Flix is a one-of-a-kind concept; a movie theater that serves full meals and an in-house brewed beer menu in its stadium-seating “dining rooms.” The dream is real, Albuquerque–you can catch the latest blockbuster in theaters while knocking back a pint and having dinner brought to you.

Various locations, flyingstarcafe.com With handmade desserts to die for, artisan breads, and a menu filled with everything from eggs to enchiladas, the Flying Star offers plenty of options for every meal (and snack time) of the day.

Kitchen

330 Tijeras Ave. NW, 842-1234, albuquerque.hyatt.com Forque’s multi-level, tastefully decorated dining room features floor-to-ceiling windows and makes it easy to forget you’re dining at a Downtown hotel.

The elegant presentation extends to the regional cuisine, which is prepared in the restaurant’s open kitchen by executive chef Eli White and his staff.

FORK & FIG

Safely serving you since 1975!

$$

6904 Menaul Blvd. NE, Suite C, 881-5293, forkfig.com Upscale, but surprisingly down-home, Fork & Fig dishes offer up a streamlined menu of favorites, including burgers, sandwiches, and salads, with surprising artistry along the way. Sweet potato tots, anyone?

We treat you and your guests like family!

505•242•1199 | GarciasKitchen.com

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

Catering

5 Albuquerque locations to serve you!

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BITES

GET YOUR SHAKE FIX AT ROUTE 66

With all the heat, now is the ideal time for a thick, cool, creamy milkshake—and in Albuquerque, that means a trip to 66 Diner. Since 1922—the year that a Polish immigrant named Steven Poplawski invented the electric mixer—the frosty confection has taken up residence in nearly every diner in America, but there’s an art to milkshake-making that takes the drink from great to phenomenal. This is something that the blue-clad waiters and waitresses at the iconic 66 Diner know by heart.

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

Milkshake collection, $6.99

FOURTH AND ROMA CAFÉ

$

FRANK’S FAMOUS CHICKEN AND WAFFLES

$

500 4th St. NW, #106, 245-7662 Delicious chai, coffee, sandwiches, salads, and occasional East-Indian specials conveniently located in the old Bank of America building downtown.

400 Washington St. SE, 712-5109, franksfamouschickenandwaffles.com Owner and former Lobo basketball player Frank Willis wanted to give Albuquerque the soul food he had while growing up in Los Angeles. He fiddled with flavors, making sure they were perfect, before opening his restaurant to dish out favorites like chicken and waffles, fried pickles, mac ‘n cheese, and collard greens.

FRENCH-ISH $$$

3509 Central Ave NE, 433-5911, frenchish.co Envisioned as a casual neighborhood restaurant, French-ish’s menu draws inspiration from an eclectic mix of French and Midwestern US cuisines, with an active focus on clean, simple foods.

FRONTIER RESTAURANT

$

2400 Central Ave. SE, 266-0550, frontierrestaurant.com Famous for its legendary Frontier Rolls, hot-offthe-iron tortillas, burgers, New Mexican favorites, hash browns, fresh-squeezed orange juice, and more, the Frontier is Albuquerque’s melting pot— it’s a guarantee you’ll see someone you know there.

FU YUANG KOREAN & CHINESE RESTAURANT $

3107 Eubank Blvd. NE, Suite 16, 298-8989 Fu Yuang breaks away from tradition with its take on Korean and Chinese cuisine, but keeps it simple.

Freshly made with high-quality meats, you’ll get perfectly-portioned dishes made without MSG, less oil, and all natural ingredients.

GARCIA’S KITCHEN

$

Various locations, garciaskitchen.com This Albuquerque institution serves up classic New Mexican dishes, from freshly made tortillas to an extensive burrito list. You’ll leave one of the multiple locations with a full belly and content heart.

$$

GARDUÑO’S OF MEXICO RESTAURANT AND CANTINA $$

Sister restaurant to Range Café and Standard Diner, Freight House offers smoky sweet menu items from the smoker with a homemade touch. Expect pub food with a unique twist and a rotating selection of local beers.

Garduño’s consistently earns enthusiastic kudos for its mouthwatering enchiladas, burritos, salsa, and knockyour-socks-off margaritas. And, with three locations around town, you’re always near a fiesta.

FREIGHT HOUSE KITCHEN + TAP 200 S Camino del Pueblo, 588-2143, fr8house.com

FRIENDS COFFEE & SANDWICH SHOP $

200 3rd St. NW, 243-4801, fcass.com Every cup of coffee served at Friends Coffee & Sandwich Shop is from New Mexico Coffee Company, and a different flavor is showcased each day of the week. Local favorites such as the quesadilla and the Taco Burger are dependable lunch choices.

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PHOTO BY DON JAMES/ATM

No matter which shake you order, from the Pink Cadillac (strawberry ice cream with Oreos blended in) to the Elvis (peanut butter and banana) to the Grasshopper (minty and green), you’re getting a true old-fashioned treat. Each milkshake is hand scooped, mixed with real milk in an authentic metal blender canister. They’re spun with care to the perfect thickness, then served in a chilled, tapered glass, topped with a mountain of whipped cream, and finished off with a maraschino cherry. And if that’s not enough, they’ll even give you the extra on the side. —KELLI TRAPNELL

Various Locations, gardunosrestaurants.com

GECKO’S BAR AND TAPAS

GINO’S NEW YORK STYLE PIZZA

$

GIOVANNI’S PIZZERIA

$

GOLDEN CROWN PANADERIA

$

Two locations, 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.

921 San Pedro Drive SE, 255-1233, giovannispizzaalbuquerque.com Giovanni’s isn’t easy to spot at first, but once you’ve had a big slice of fold-in-half New York-style pie, you’ll never miss it again. Whether you like it covered in spinach, pesto and tomatoes, cheeseonly, no cheese at all, or plain pepperoni, you’re sure to find your pizza match.

1103 Mountain Road NW, 243-2424, goldencrown.biz Golden Crown Panaderia is known for taking creativity in baking to the next level. Try the original biscochitos or cappuccino, chocolate and sugarfree versions. Don’t miss out on homemade green chile bread, pizza, and creative bread sculptures.

GRASSBURGER $

$$

Two locations, geckosbar.com Plenty of tasty tapas—including Southwestern Krab Taquitos and Red Molé Grilled Sirloin Tacos—and hearty salads and sandwiches, too.

Two locations, eatgrassburger.com There’s a lot that sets the burger joint apart— including their community involvement, their vegan and gluten-free burger options, and their commitment to a no-corn syrup menu.

GREENSIDE CAFÉ

$$$

12165 North Highway 14, Cedar Crest, 286-2684, greenside.cafe This Cedar Crest café offers a casual family atmosphere with large portions of gourmet-quality food: French toast made with orange and vanilla batter, Turquoise Trail Trout, rich homemade ice cream, Monte Cristo sandwich with green chile.

WWW.ABQTHEMAG.COM | AUGUST 2020

THE GRILL ON SAN MATEO

$

3300 San Mateo Blvd. NE, 872-9772 A choice of mesquite-grilled chicken, rib eye, hot dogs, and burgers (beef and garden) accompany bottomless house-made chips and salsa, complete with sides like classic fries and fried zucchini, and fresh fixings are on a build-your-own basis offering a completely customizable burger.

THE GROVE CAFÉ AND MARKET

$$

600 Central Ave. SE, Suite A, 248-9800, thegrovecafemarket.com The brunch and lunch favorite is well-known for its exceptional dishes made from local and organic ingredients, and it now offers a newly expanded menu, with additions such as the French Ham & Cheese with d’affinois cheese, mostarda, and caper mustard sauce.

GYROS MEDITERRANEAN

$

HADLEY’S TEA

$

HANNAH & NATE’S MARKET CAFÉ

$

HARTFORD SQUARE

$

106 Cornell Drive SE, 255-4401, egyros.com Tried-and-true Greek recipes, such as traditional Kota Reganato (oven-roasted chicken with oregano, garlic and lemon), fresh Greek salads, Patates, and, of course, sweet baklava, served in a friendly, laidback collegial atmosphere.

7600 Jefferson St. NE, Suite 9, 821-4832 With about 200 different teas—half of them available in loose-leaf form—Hadley’s Tea is a tea lover’s oasis. Every tea that lines Hadley’s shelves is made with all-natural ingredients. A cucumber and cream cheese sandwich, otherwise known as the “tea sandwich,” is the perfect companion for your Lady Londonderry or strawberry green tea.

4512 Corrales Road, 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.

There' s There' food for all!! all

218 Gold Ave. SW, 265-4933, hartfordsq.com Perhaps the only Albuquerque establishment that changes the menu weekly based on local produce options, this is a clean, smart, urban café that feeds suits and millennials in droves. Also serving up local coffees from Michael Thomas roasters, dine anytime and support the farm-to-table movement.

HELLO DELI

$$

HIGH POINT GRILL

$$

7600 Jefferson St. NE, 797-3354, hellodeliabq.com Home to one of the most delicious breakfast burritos around, Hello Deli serves sandwiches and even Frontier’s sweet rolls.

9780 Coors Blvd NW 312-8519, highpointgrill.com Those perpetually on the hunt for the perfect burger will find plenty to love at High Point. With a foundation of 100-percent Akaushi, American Prime Wagyu beef, the burgers at High Point Grill are some of the city’s most popular. Their Southwest burger, for instance, features a red chile crusted patty, extra hot local green chile and cheddar cheese.

HIGH NOON RESTAURANT AND SALOON

wall to wall flatscreens bold burgers hand tossed pizzas ice cold beer at 33° 33°

$$$

425 San Felipe St. NW, 765-1455, highnoonrestaurant.com Located in a 300-year-old house in the heart of Old Town, High Noon has a menu stocked with New Mexican fare such as burritos and enchiladas, but you can also find baked brie and buffalo burgers here. Reservations are recommended.

4861 Pan American Freeway NE Albuquerque,, NM 87109 Albuquerque 505.. 344 505 344.. 7427

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HOLY BURGER

$

700 Central Ave. SE, 242-2991, holyburgernm.com Originally a Route 66 diner with a carport, and later Bob’s Fish and Chips, Holy Burger now boasts some of the juiciest burgers in town, as well as one of the breeziest and most boppin’ patios in the city.

HORSE AND ANGEL TAVERN

$$

HOT PINK THAI

$$

HOT TAMALES

$

HURRICANE’S CAFE

$

I SCREAM ICE CREAM

$

5809 Juan Tabo Blvd. NE, 299-0225 Whether you want a simple sandwich for lunch, appetizers and a beer in the afternoon, or steak and enchiladas at midnight, this Heights tavern is the place to be any time of the day.

2626 San Pedro Drive NE, 872-2296 For dine in or takeout, at lunchtime, you’ll get $1.50 off dishes over $10 and a free vegetable egg roll. Favorites include pumpkin curry, pad thai, and drunken noodles. Most dishes are customized with your choice of protein and spice level, from no chili at all to Thai hot.

1520 Rio Rancho Blvd. SE, 962-0123, hottamalesnmrestaurant.com This Rio Rancho restaurant serves bona fide New Mexican with hand-blended red chile and fireroasted green chile: Green Chile Stew Omelet, Hot Tamale Bowl, and Fajitas are just a few of the spicy dishes.

4330 Lomas Blvd. NE, 255-4248 With Route 66 serving as the city’s heart, it’s always good to hop over to a good ol’ fashioned diner. Pick out a classic dish, such as pancakes or omelets from the lengthy breakfast menu, or chow down on a burger, enchilada, or chicken fried steak. Of course, you can take a stab at the hearty Disaster Burrito, but you’d better make plenty of room if that’s on your agenda.

2000 Carlisle Blvd. NE, 268-0139 The cozy dessert shop is filled with toys, gadgets, board games, and—oh yeah—34 flavors of ice cream and 28 different toppings. Each scoop comes with a free mix-in, and there are fresh mini doughnuts available on weekends.

IL VICINO

$$

Various locations, ilvicino.com Using wood ovens to bake its thin-crust pizzas, Il Vicino (which means “The Neighbor”) also offers hearty calzones and award-winning brews from its own brewery.

INDIGO CROW CAFÉ

$$$

4515 Corrales Road, Corrales, 898-7000, 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 Road NW, Suite 250, 890-4488, ironwoodkitchen.com This family operation’s goal: to serve meals made with whole foods at affordable prices. Try the green chile cheeseburger, with freshly-ground chuck, topped with fresh vegetables and roasted green chile.

JAPANESE KITCHEN

$$$

Two Locations, 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.

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BITES

OODLES OF NOODLES (AND EGG ROLLS)

PHOTO BY MICHAEL JACOBS/ATM

The Grilled Pork and Egg Rolls Rice Noodle Bowl is Viet Taste’s take on bun heo cha gio.

Bun heo cha gio is a traditional Vietnamese dish that is somehow both cool and refreshing, and as flavorful as any bowl of pho. Essentially a noodle bowl made with thin, white vermicelli rice noodles, at Viet Taste, the dish is piled high with crunchy bean sprouts and slices of pork grilled in the style of Vietnamese barbecue topped with chopped green onions. Pickled carrots and daikon grace one side of the bowl. On the other, chopped into bite sized pieces, are perfectly crispy egg rolls, adding crunch to the dish in a way that makes it feel more filling and more complete.

The thing that takes the bowl from good to great, however, is Viet Taste’s delicate and complex nuoc cham, the clear-ish riff on fish sauce that’s served on the side of the dish. You can dip the egg rolls in its salty, sour, and sweet goodness, or you can pour it over the whole bowl for a light dressing.

—KELLI TRAPNELL Viet Taste 5721 Menaul Blvd NE 888-0101, viettasteabq.com

JAVA JOE’S

Grilled Pork and Egg Rolls Rice Noodle Bowl, $7.00

$$

906 Park Ave. SW, 765-1514, downtownjavajoes.com You’ll find all walks of life at this relaxing Downtown joint, enjoying freshly made sandwiches, breakfast burritos, green chile chicken melts, coffee drinks and more.

JC’S NEW YORK PIZZA DEPARTMENT $$

215 Central Ave. NW, Suite B, 766-6973, jcnypd.com New York-style pizza, pasta, salads, and fully loaded pasta and calzone dishes, all in a laid-back lounge.

During lunch hour, the line goes out the door.

JIMMY’S CAFÉ ON JEFFERSON

$

7007 Jefferson St. NE, 341-2546, jimmyscafeonjefferson.com The menu here lists more than 100 items, most of them mouthwatering comfort foods: sandwiches, burgers, New Mexican dishes, handmade pizza, and breakfast served all day long.

JINJA BAR AND BISTRO

$$

Various locations, jinjabistro.com Evoking a vintage ambiance, Jinja serves inspired and mouthwatering pan-Asian cuisine, such as Kung Pow Chicken (a Thai version of the Chinese favorite) and Home-Style Chicken Udon Wok Bowl.

JOE’S PASTA HOUSE

$$

3201 Southern Blvd. SE, 892-3333, joespastahouse.com A neighborhood Italian-American joint with an incredible dose of warmth and personality, Joe’s offers a terrific lunch buffet and an expansive dinner menu to please every palate in la mia famiglia: steaks, pasta, and some of the best cannelloni and tiramisu anywhere.

KABAB HOUSE: AUTHENTIC PERSIAN CUISINE $

301 Cornell Drive SE, 312-8949 Authentic, made-to-order Persian food is constantly sizzling on the grill here. The koobideh kabab is made with minced ground beef or ground chicken, onion, and house spices. Each dish is a healthy size and comes with soup, salad, and rice.

Top everything off with a glass of delicious banana milk, or majoun, which is banana milk with almonds, walnuts, pistachios, and honey.

KAKTUS BREWING CO.

$

471 South Hill Road, Bernalillo, 818-7285 kaktusbrewery.com Tucked away from it all, Kaktus specializes in European-style pints, and a menu featuring pizzas and apps uniquely topped with game meats like elk, boar, bison, and duck. Special events on weekends abound.

KATHY’S CARRY OUT

$

823 Isleta Blvd. SW, 873-3472 This carry out has been a South Valley favorite for 38 years. Look for the chicharron burrito with egg, fresh hand-cut fries, and the daily special—you just might land on a seems-too-good-to-be-true deal, such as three tacos for $3.

KATRINAH’S EAST MOUNTAIN GRILL $$

150 State Road 344, Edgewood, 281-9111, eastmountaingrill.com This contemporary diner specializes in homemade dishes, such as gyros, hand-cut steaks and burgers, and the best-selling Southern Salad (with fried green beans, bacon, cheddar cheese, tomato, and fried or grilled chicken or steak).

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

KELLYS PUB

$

KIMO’S HAWAIIAN BBQ

$

KOLACHE FACTORY

$

3222 Central Ave. SE, 262-2739, kellyspubabq.com On any given night, the patio at Kellys, converted from an old gas station, is filled with a diverse array of customers. Kids eat free on weekends, and dogs are welcome, too. It’s sporting a new brick oven pizza menu you should definitely check out.

3239 Girard Blvd. NE kimosabq.com, 582-2797 Hawaii comes home. What began as a food truck is now a brick-and-mortar location also. Try freshfrom-the-isles Kalua Pork and Huli Huli Chicken plates served with sides like steamed cabbage, rice, and macaroni salad.

8001 Wyoming Blvd. NE, Suite B3 856-3430, locations.kolachefactory.com The Kolache Factory franchise out of Texas focuses on Czech style Kolaches that were traditionally a warm, semi-sweet pastry filled with sausage, cheese, or fruit and originated in Eastern Europe dating as far back as the 1700s.

LA CRÊPE MICHEL

$$

400 San Felipe St. NW, Suite C2, 242-1251, lacrepemichel.com Heavenly soups, sandwiches, and crêpes await you at this charming French restaurant: whether filled with salmon, asparagus and Swiss cheese or zucchini, eggplant, and tomato, you’ll find a crêpe to whet your appetite. Reservations are recommended.

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BITES LA OJA RESTAURANT

$$

201 Marquette Ave. NW, inside DoubleTree Hotel, 247-3344 La Oja Restaurant blends New Mexico and California cuisines, resulting in unique tastes that combine fresh seafood with local flavor. It’s MexiCali cuisine with a twist.

LA QUICHE PARISIENNE BISTRO

$

LAS RISTRAS

$$$

4940 Corrales Rd. #400, Corrales 433-4192, lasristras.com Though New Mexican fare is a huge part of Las Ristras’ menu–all the usual suspects from tacos and chile rellenos to burritos and bowls of fresh posole are in evidence–they are joined by some of the most dynamic steaks on the Rio Grande.

5850 Eubank Blvd. NE, Suite 17, 242-2808, laquicheparisiennebistro.com Long considered an authentic French staple of downtown ABQ, La Quiche has comfortably settled into the Heights and the baked goods will comfort your lazy weekend brunch cravings with true Parisian cuisine from the mainland.

THE LAST CALL

LA SALITA

LAVA ROCK BREWING COMPANY $$

$

1950 Juan Tabo Blvd. NE, 299-9968, lasalita.com The name may mean “little room,” but this New Mexican restaurant always has a full house. The chile rellenos, chile con queso, sopaipillas, and shredded beef burrito (a Wednesday special) have earned loyal customers for 37 years.

LAGUNA BURGER

$

Various locations, thelagunaburger.com Every half-pound burger is made fresh upon ordering, topped with Hatch green chile, and slipped on a butter-toasted bun made specifically for Laguna Burger by Sara Lee. Also on the menu: freshly-cut fries, foot-long chile cheese dogs, and zingy breakfast burritos.

$

Various locations, lastcallabq.com This late-night eatery specializes in freshly-made Baja Mexican street cuisine (think: carne asada fries).

If you’re lucky, you just might run into the “Taco Box” while out on the town: a mobile extension of the restaurant that brings the food to you.

2220 Unser Blvd. NE 836-1022, lavarockbrewpub.com

The casual brewpub on Unser currently has 7 of their own beers available on tap, with several other local guest taps as well. Standard bar fare gets gussied up here, like the housemade hot sauces on the wings and the fries loaded with green chile and queso.

LAZY LIZARD GRILL

$

12480 North Highway 14, Sandia Park 281-9122, lazylizardgrill.com From the King Cobra Pizza and made-fromscratch Jalapeño Poppers to their impressive selection of microbrews, the Lazy Lizard Grill has customers always coming back for more— and has the food and atmosphere to back it up.

LE BISTRO VIETNAMESE RESTAURANT

$$

1313 San Pedro Dr. NE, 266-6118 Le Bistro Vietnamese Restaurant is just as much a bakery as it is a restaurant, specializing in traditional Vietnamese cuisine.

LE CHANTILLY FINE PASTRIES

$

LE PEEP

$

8216 Menaul Blvd. NE, 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.

2125 Louisiana Blvd. NE, 881-7272, lepeepabq.com With a menu spanning breakfast skillets, omelets, and flapjacks to a comprehensive and creative selection of lunch sammies, soups, and otherwise, Le Peep offers an enlightened take on American staples with a New Mexican twist.

LE TROQUET

$$

228 Gold Ave. SW 508-1166, www.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.

Aged Wine.

FreshFood.

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LEVEL 5 AT HOTEL CHACO

$$$

2000 Bellamah Ave. NW 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, 242-2992, library-abq.com Featuring more than a great party, the Library offers drink specials and half-priced appetizers during happy hour, as well as salads, hamburgers, sandwiches, wraps, and specialty items.

LIMONATA ITALIAN STREET CAFÉ

$$

LINDY’S DINER

$$

3222 Silver Av SE, 266-0607, limonatanobhill.com Channel your inner Italian at this street foodinspired café, where the breakfast and lunch menus feature perfect pastries, craveable cappuccino and trattoria-inspired lunches. The chef makes every dish from scratch and insists that everything about the restaurant, from the menu to the atmosphere, be done just as it would in Italy.

M’TUCCI’S ITALIAN

$$

Various locations, 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

$

Two locations, macsnm.com Taquitas, onion rings, guacamole salad, and an original “steak in the rough”—slivers of beef served with French fries, coleslaw, a roll, catsup, and a fresh green scallion… these are just a few of the reasons Mac’s has been in business for so many years.

BITES MANZANO GRILLE AT THE CANYON CLUB AT FOUR HILLS $$ 911 Four Hills Road SE, 299-9555, canyonclubgolf.com

This newly remodeled property was rejuvenated thanks to its own club members, and now boasts modern décor, floor-to-ceiling windows, and a relaxed and inviting atmosphere. Members can enjoy creative dishes like Pork Alexander, New Mexico Eggs Benedict with green chile Hollandaise sauce, or the Turkey Lurkey, including green chile and Pepper Jack cheese in the dining room or al fresco on its large, shaded patio overlooking the mountain vistas. Dining-only memberships available.

500 Central Ave SW, 242-2582, lindysdinerabq.com Lindy’s is a neighborhood joint, through and through. The sort of place where, even if they don’t know your name, you’ll feel like they do anyway. The owners recommend the Ultimate Burger for that classic American diner experience.

LITTLE BEAR COFFEE

$

LOS COMPADRES RESTAURANT

$

2632 Pennsylvania St. NE 917-8902, littlebearcoffeeco.com Located near Uptown, Little Bear is not just serving up quality brew, but also providing an outpost for the neighborhood and coffee community.

2437 Central Ave. NW 452-8091, compadresabq.com Family recipes like the No. 16 Taco Plate, tacos with carne y papas (beef and potatoes) and the restaurant’s Menudo, have kept locals coming back for more than 15 years.

LOS CUATES

$$

LOYOLA’S FAMILY RESTAURANT

$$

Various locations 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.

BEST CHICKEN WINGS 2 YEARS IN A ROW

4500 Central Ave. SE, 268-6478 loyolasfamilyrestaurant.com You’ll find both American and New Mexican goodies here, from fried chicken, roast beef and sandwiches to tasty local favorites such as burritos and posole.

LUIGI’S RISTORANTE AND PIZZERIA $$

6225 4th St. NW, 343-0466, luigisitalianfood.com Enjoy more than 250 made-from-scratch Italian dishes, including pizza, chicken Florentine, spaghetti and meatballs, and green chile chicken lasagna.

LUNA MANSION

$$$

110 W. Main St., Los Lunas, 865-7333, lunamansion.com Said to be haunted, the Luna Mansion is an adventure in dining, featuring a wide selection of steak and seafood in a unique, historic atmosphere in Los Lunas.

2003 Southern Blvd. SE, Suite 139 | Rio Rancho

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BITES MARIO’S PIZZA

$$

Various locations, 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

$$

Two locations, mariscosaltamarabq.com With live music on the weekends, colorful murals, and authentic Mexican seafood dishes such as tostada de ceviche with shrimp, fish, and snow crab, dining at Mariscos Altamar is well worth the trip.

MARY & TITO’S CAFÉ

$

2711 4th St. NW, 344-6266, maryandtitos.com From their famous carne adovada to their authentic New Mexican chips and salsa, Mary & Tito’s Café makes sure guests leave full and happy. This homey café also became the only Albuquerque restaurant to win a James Beard Foundation America’s Classics Award in 2010.

MATANZA CRAFT BEER KITCHEN

$$

3225 Central Ave. NE, 312-7305, matanzanm.com The New Mexican classic feast gets a sophisticated touch at the eatery serving up favorites such as carne adovada, to a wide range of salads, flatbreads and a cult-favorite brunch. One hundred taps feature local beer and wine.

MAY CAFÉ

$

111 Louisiana Blvd. SE, 265-4448, maycafenm.com Traditional Vietnamese cuisine is easily customizable, fresh and healthy. The café’s spring rolls, made fresh to order, are popular with diners new and old. Try the pho or the bún.

MAZAYA CAFÉ

$

120 Harvard Dr. SE 582-2447, mazayacafe.com Mazaya Café is dedicated to adding an authentic Mediterranean dining experience to the medley of options in the Nob Hill area–without breaking the bank for its diners. If you are looking to fill up, freshgrilled kebabs, a half-dozen wraps, shawarma, and three kinds of fried or steamed dumpling plates headline the restaurant’s entrée menu.

MICHAEL THOMAS COFFEE ROASTERS $

Two locations, michaelthomascoffee.com Michael Thomas’ fresh-roasted coffees can be purchased in bulk or by the cup. Favorites include the Banda Bear Blend and the Duke’s Runners’ Blend. If you prefer to let them make your cup of Joe, try an espresso-based drink such as a Double Espresso, a Macchiato, or a Cubano.

MICK’S CHILE FIX

$

3351 Candelaira Rd NE Suite A, 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 $

Two locations, 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.

MIMMO’S RISTORANTE & PIZZERIA $$

3301 Coors Blvd. NW 831-4191, mimmosabq.com Mimmo’s serves authentic Italian food in a casual family atmosphere, with everything made on premise: the sauces, pizza dough, lasagna, noodles and meatballs. An all-you-can-eat lunch buffet is offered every day of the week.

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MODEL PHARMACY

$$

3636 Monte Vista Blvd. NE 255-8686, modelpharmacy.com Fill a prescription, buy some jewelry, then tuck into old-fashioned fountain classics like rickeys, ades, milkshakes, phosphates, and egg creams. Leave room for lunch: Model has grilled sandwiches and homemade soups.

MONICA’S EL PORTAL RESTAURANT

$

MONROE’S RESTAURANT

$

321 Rio Grande Blvd. NW, 247-9625 Traditional New Mexican favorites make up the menu at this Old Town staple that has been around for 34 years. Monica’s roasts their own green chile, makes biscochitos from scratch and offers red chile straight from the pod.

Two locations, monroeschile.com More than 50 years after they opened their doors south of Old Town, Monroe’s continues to serve reliable New Mexican favorites to a local fan base, and service around here is a team effort, so no glass goes unfilled.

MONTE CARLO STEAKHOUSE

$$$

3916 Central Ave. SW, 836-9886 The iconic steakhouse meets liquor store has been featured on the Food Network and boasts some of the best steaks in the city. Since 1971, locals always come back for hand-cut steaks, house-made Greek salad dressing, freshly cut fries, and a mean green chile cheeseburger.

MONTE VISTA FIRE STATION 3201 Central Ave. NE, 255-2424

$

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

MR. TOKYO

$$

11200 Montgomery Blvd. NE, 292-4728 Soak up the cool Zen-like atmosphere while enjoying six versions of fried rice, sushi, sashimi, tempura, hibachi, grilled udon, soups, and teriyaki spiced with fiery Thai chili peppers.

MUSTANG CAFÉ

$

NICK AND AND BAR

JIMMY’S

RESTAURANT $$

5021 Pan American Freeway NE, 344-9169, nickandjimmysrestaurant.com Nick and Jimmy’s vision was a comfortable atmosphere with comfortable food. They blend traditional foods with new twists and serve everything from enchiladas to green chile meatloaf.

NOB HILL BAR AND GRILL

$$$

3128 Central Ave. SE, 266-4455, upscalejoint.com This restaurant manages to be simultaneously upscale and laid back, gourmet and down-home, visionary and traditional. Not to mention delicious: the Buffalo Calamari, Dirty “Kobe” Burger, Pineapple Chipotle BBQ Baby Back Ribs, and a slew of amazing cocktails make every visit exceptional.

NOMAD’S BBQ FOOD TRUCK 206-7654

$

Authentic, smoky goodness, Nomad’s BBQ sammies— including pulled pork and hotlink varieties—are succulent and feature its homemade sauce. This roving BBQ hut definitely knows how to do a quality turkey leg and rib tips, too.

OAK TREE CAFÉ

4545 Alameda Blvd. NE, 830-2233, cafeoaktree.com

$$$

This hometown café has served a lot of locales over the past 30 years, and the current venue on Alameda is great at the basics, including burgers, sandwiches, and salads, made fresh, in-house every day.

OHANA HUT

$

5740 Night Whisper Rd NW, 508-4439, ohanahut.com Family owned and operated Ohana Hut means “Family Hut”. It specializes in Hawaiian, Japanese, and Korean flavors to create an Asian fusion menu with a New Mexican twist.

OLD TOWN PIZZA PARLOR

$$

108 Rio Grande Blvd. NW, 999-1949, oldtownpizzaabq.com This comfy, funky, family-owned restaurant serves tasty pies, huge calzones, and portions of pasta that won’t ever leave you hungry.

8601 Lomas Blvd. NE, 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.

OLO YOGURT STUDIO IN NOB HILL

NARUTO $

O’HARE’S GRILLE & PUB

$$

O’NIELL’S PUB

$$

2110 Central Ave. SE 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.

NAMASTE

$

Two locations, 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.

NEXUS BREWERY

$$

Two locations, 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.

$

3339 Central Ave. NE, Suite C, 718-4656, oloyogurt.com Nothing is as sweet as a guilt-free treat. In the same building as Staples in Nob Hill, Olo features a Candyland-esque interior, complete with 10 flavor choices and a salad-bar-sized toppings bar.

4100 Southern Blvd. SE, 896-0123, oharesgrillepub.com With a menu that is centered around the idea that variety is the key to success, O’Hare’s offers pub fare in a family-friendly atmosphere. Try the Corned Beef and Cabbage special, O’Hare’s Double Decker Reuben, or the staple Fish and Chips, for a truly Irish experience.

Two locations, oniells.com O’Niell’s boasts the same neighborhood feeling, many of the same staffers, and virtually the same menu (including the “weird sandwich,” the “burger in paradise,” and homemade fish and chips). Added: an outdoor patio and more beer choices.

O RAMEN

$

2114 Central Ave. SE, 508-1897 Yes, the Duke City has the real thing. O Ramen’s Tonkotsu (pork bone broth) spends 18 hours on the stovetop before it blesses your bowl; expect plenty of options for vegetarians and Japanese curry lovers, to boot.

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ORCHID THAI CUISINE

$

ORTEGA’S MEXICAN RESTAURANT

$

4300 Central Ave. SE, 265-4047, orchidabq.com Orchid Thai has been serving hungry Albuquerqueans traditional dishes like Pad Thai at its Nob Hill location for more than a decade. But this award-winning eatery goes beyond the traditional with unique dishes like deep-fried sesame duck, green tea curry, and Szechwan eggplant, all made from scratch.

3617 Wyoming Blvd. NE, 298-0223 Rudy and Edna Ortega were never selfish with their old family recipes—they’re all over the menu at Ortega’s. The green chile relleno and when in season, red chile relleno, please palates year round. Of course, don’t leave without ending your meal with a delectable dessert, like the ice-creamstuffed strawberry sopaipilla.

THE OWL CAFÉ

$$

P’TIT LOUIS BISTRO NOB HILL

$$

800 Eubank Blvd. NE, 291-4900, owlcafealbuquerque.com World-famous green chile cheeseburgers, milkshakes, fajitas, quesadillas, meatloaf, burritos, fries… the list of drool-worthy dishes goes on and on.

3218 Silver Ave. SE, 314-1110, ptitlouisbistro.com The quaint French bistro features a small patio, yellow umbrellas, and white tablecloths—it’s pure Paris fashion, circa 1920, with the authentic French cuisine to match it.

PACIFIC PARADISE TROPICAL GRILL AND SUSHI BAR $$

3000 San Pedro Drive NE, 881-0999, pacificparadise-restaurant-abq.com Faux palms and tiki huts frame a menu filled with more than 100 options: salads, soups, stir-fry, seafood, fried rice, noodles, sushi, and dessert menu. Try the Seafood Rice Pizza or Rock ‘n’ Roll Sushi.

PADILLA’S MEXICAN KITCHEN

$

1510 Girard Blvd. NE, 262-0115 It might not get any more New Mexican than it does at Padilla’s—from huevos rancheros and tamales to chile rellenos and egg-topped blue corn enchiladas.

You may have to shake your head after a taste of the chile just to remind yourself you’re not in your grandmother’s kitchen. A sopaipilla dripping with honey will seal the deal for your traditional meal.

PAISANO’S ITALIAN RESTAURANT

$$

1935 Eubank Blvd. NE, 298-7541, paisanosabq.com Family recipes have kept Paisano’s going for more than 35 years, but the hand-rolled pasta, handstuffed ravioli, homemade sausage and marinara haven’t hurt business, either. It’s also the only place in town to get wheat-free pizza and pasta.

THE PALETA BAR

$

Various locations, thepaletabar.com A hidden Albuquerque gem, The Paleta Bar has taken a tried-and-true, frozen Mexican dessert to new heights. Since 2017, this paleta wonderland has been slinging refreshing Mexican popsicles in endless combinations of flavors.

PAPA FELIPE’S MEXICAN RESTAURANT $$

9800 Menaul Blvd. NE, 292-8877, papafelipes.com Papa Felipe’s exceeds expectations by offering traditional New Mexican cuisine (enchiladas, stuffed sopaipillas, tacos) as well as simple twists on favorite dishes (green chile carne adovada, Tampico Tacos, Green Tamale Pie).

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BITES PAPA NACHOS

$$

PARS CUISINE

$$

7648 Louisiana Blvd. NE, 821-4900, papanachosfood.com Great, homemade Mexican food based on triedand-true family recipes is the specialty here: burritos, fish tacos, and the namesake nachos will all make your panza happy.

4320 The 25 Way NE, Ste 100, 345-5156, parscuisine.us For more than 20 years, Pars has served Persian and Mediterranean menu items in a unique atmosphere.

Choose to sit on the floor under a large tent, and enjoy the talents of belly dancers, and enjoy tasty kebabs, gyros and more.

PELICAN’S RESTAURANT

$$$

Two locations, pelicansabq.com For 30 years, customers have fallen for Pelican’s— hook, line and sinker. Favorite entrées include Alaskan king crab, Australian lobster tail, and prime rib.

PEREA’S TIJUANA BAR

$$

4590 Corrales Road, Corrales, 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 $

Various locations, 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, 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 $$

Two locations, 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

$$

Various locations, pizzanine.com Chicago-style pizza at 10 locations around the city, along with the option of gluten-free crust—that’s what Pizza 9 brings to the, er, table. Don’t forget the wings, salads, breadsticks and calzones to complement any meal.

PIZZERIA LUCA

$$

8850 Holly Ave. NE, 797-8086, pizzerialuca.com With imported Italian flour, cheese, and pepperoni, Pizzeria Luca offers authentic Italian cuisine. The restaurant has a subway-inspired interior and features delicious and affordable lunch specials.

PLANTY SWEET

$$

2506 Washington St NE 433-7111, plantysweet.weebly.com Planty Sweet is the city’s first 100% vegan and gluten-free bakery and dessert shop and the quality of the products available is hard to deny. Not only do their artisanal baked goods taste fantastic, they are impeccably presented, each crafted to please the eye as much as the taste buds.

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POKI POKI CEVICHERIA

$$

QUARTERS BBQ

POLLITO CON PAPAS

$$

RANCHERS CLUB OF NEW MEXICO $$$

Two locations, 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, twelve sauces, and 22 toppings make for endless combinations atop rice, chips, or a salad.

Two Locations, 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.

$

POP FIZZ

$

1761 Bellamah Ave. NW, 639-5941, ponderosabrewing.net A sister brew pub to Pints Brewing in Portland, Oregon, Ponderosa features a wide selection of American and German standard beers, with a classic menu of burgers, salads, and innovative appetizers.

Two locations, pop-fizz.net Made in-house from all natural ingredients, kids can’t miss the Mexican paletas (popsicles) and ice cream tacos. For adults, boozy pops, shakes, and beer compliment the small but substantial menu of sandwiches, burritos, and the coveted carne asada fries. Located at the National Hispanic Cultural Center, the patio is dog-friendly, and you might see its ice cream truck around the city at summer events.

PRAIRIE STAR RESTAURANT

$$

288 Prairie Star Road, Santa Ana Pueblo, 867-3327, mynewmexicogolf.com Taking a drive past Bernalillo is a pleasure when you know the visit will include amazing made-fromscratch dishes such as herb-grilled ribeye with chipotle cheddar gratin and New Mexico bisonraised tenderloin. Reservations are recommended.

PRISMATIC COFFEE

$$

1761 Bellamah Ave. NW, 205-1590, prismatic.coffee This third-wave coffee shop in the sawmill district features a small menu of expertly crafted coffee and the perfect coffee companion, stroopwafels.

Beans are roasted and sold in-house with a rotating selection of stroopwafel fillings made fresh.

PUEBLO HARVEST CAFÉ AND BAKERY

$$$

2401 12th St. NW, 724-3510, puebloharvestcafe.com The Indian Pueblo Cultural Center is the perfect backdrop for the Native American-inspired cuisine prepared in the café, serving traditional and innovative dishes for breakfast, lunch, and dinner.

Reservations are recommended.

PUPUSERIA Y RESTAURANTE SALVADOREÑO $

1701 Bridge Blvd. SW, 243-8194 In El Salvador, pupusas (stuffed corn tortillas) are found on every street corner. In Albuquerque, they can only be found in the South Valley, stuffed with shrimp, calabacitas, cheese, beans, or guacamole and served with a side of fresh salsa and curtidos (a spicy cabbage salad garnish).

QUARTER CELTIC BREWPUB

$$

Two locations, 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.

$$

801 Yale Blvd. SE, 843-6949, thequartersonyaleblvd.com Feeling hungry? How about 187,000 pounds of ribs and 15,000 pounds of Alaskan King Crab a year, an attached packaged liquor store, a secret sauce recipe, and customers hungry for more? Try the pork spare ribs or hot links.

1901 University Blvd. NE, 889-8071, theranchersclubofnm.com With more fine dining awards on their wall than years they’re been in business, the Ranchers Club of New Mexico inside the Crowne Plaza Albuquerque is a meat lovers’ paradise and wine connoisseurs’ promised land. Reservations are recommended.

THE RANGE CAFÉ

$$

Various locations, rangecafe.com Locals flock to The Range Café when they’re in search of good, made-from-scratch comfort food, including meatloaf sandwiches, huevos rancheros, enchiladas, ice cream, and the gooey Life by Chocolate dessert.

REBEL DONUT

$

Two locations, rebeldonut.com Not only can you find their set flavors, including their raised glazed, chocolate cake glazed, rebel red velvet, birthday cake, and toasted coconut, but you can also order custom-made donuts or choose to experiment with their daily creations.

RELISH GOURMET SANDWICHES

$$

8019 Menaul Blvd. NE, 299-0001, relishsandwichesabq.com It’s no wonder this sandwich shop has been voted “best” by publications throughout Albuquerque— it serves only the best Boar’s Head meats and all of their dishes are accompanied by homemade sides or soups. Try the Cubano. You won’t be disappointed.

RICHARD’S MEXICAN RESTAURANT $$

3301 Menaul Blvd. NE, 881-1039 Mexican favorites—such as carne adovada, relleño, tacos, and green chile enchiladas—cooked in the healthiest, most nutritious, yummiest way possible.

Open for breakfast and lunch.

RICHIE B’S PIZZA

$$

7200 Montgomery Blvd. NE, Suite A-2, 312-8579, richiebsabq.com New York-style pizza has come home to roost in Albuquerque’s Northeast Heights. Whether by the slice or by the pie—some of which measure 25 inches in diameter—you’ll need every bit of your appetite when you visit Richie B’s. Not in the mood for pizza? Wrap your hands around a turkey, cheesesteak, or Italian sandwich, topped with its signature Viper sauce, or tempt your sweet tooth with traditional cannoli or New York-style cheesecake

RIO BRAVO BREWING COMPANY

$

ROCKIN’ TACO

$

1912 2nd St. NW, 900-3909, riobravobrewing.com The pub and grill is bright and airy with high ceilings and a modern industrial style, mixed with the cozy rustic feel of a neighborhood bar, with 32 taps, including their award winning La Luz Lager.

3600 Cutler Ave NE, 401-1000, greenjeansfarmery.org Rockin’ Taco is housed inside of Albuquerque’s premier indoor/outdoor gathering place, Green Jeans Farmery. With a food truck vibe and an East Coast flare, this hidden gem is elevating the street taco.

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BITES

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BITES

GET A LOAD O’ THIS POTATO A baked potato has a lot of uses. My great grandmother, for instance, once reported using them for warmth at night during the tightened drawstring days of her youth. At some point between then and now, a team of crack government scientists learned they could also be used for food.

In ABQ, few better examples of the form exist than Los Compadres’ loaded baked potato. They douse the potato— first domesticated thousands of years ago in the Andes of Peru and Bolivia—with sour cream, cheese, and butter.

Then the traditional starch-based food gets elevated with your choice of asada, adovada, or chicharrón, which makes it pretty much unlike—and distinctly superior to—just about any other baked potato you’re likely to encounter.

Los Compadres 2437 Central Ave NW 452-8091, compadresabq.com

ROMA BAKERY & DELI

Loaded Baked Potato, $6.50—$7.25

$

501 Roma Ave. NW, 843-9418, romabakeryanddeli.com You’ll find more than fresh-baked cookies and pastries at this bakery—feast your eyes (and taste buds) on grilled sandwiches and eight fresh deli salads and soups.

ROSEMARY $$

4565 San Mateo Blvd. NE, Suite A 361-1842, rosemaryabq.com This plant-forward restaurant offers a soothing atmosphere, creative menu, and amazing food.

Any menu item can be adapted to meet personal preferences and dietary restrictions.

RUDY’S COUNTRY STORE AND BAR-B-Q

$$

Two locations, rudys.com Texas-style slow cooking over oak is what makes Rudy’s brisket, ribs and sausage so mouthwatering—not to mention the “sause.” Every serving comes with paper towels, unlimited sliced onions and pickles, and bread to mop up the leftover BBQ.

RUSTIC BUBBLE TEA CAFE

$

840 Juan Tabo Blvd Suite B, 505-1813, rusticbubbleteacafe.com Rustic Bubble Tea Café has all of the fundamentals of a bubble tea shop down, of course–the hint is in the name, after all–but what sets the independent Albuquerque startup apart is the Vietnameseinspired menu that accompanies their decadent beverages.

RUSTIC ON THE GREEN

$

3600 Cutler Ave NE, 315-1148, rusticburger505.com Rustic simplicity is the key for this burger joint at Green Jeans Farmery, serving up five equallycraveable burger options and two different kinds of fries from its minimalist menu. Don’t let the simplicity fool you: this unique eatery does gourmet

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PHOTO BY MICHAEL JACOBS/ATM

Los Compadres lists the potato as a starter, but really, it could be a meal in and of itself. “It’s a pretty big spud,” says owner Robert Martinez of the typically half pound Idaho russet. His personal favorite version comes topped with asada, which Los Compadres makes from grilled top sirloin, rather than the typical flap steak. —ZB

burgers that has fans coming back for more, including its Day of the Dead burger with a secret “Diablo” puree and the Divine Intervention, topped with bleu cheese and caramelized onions.

RUTILIO’S NEW MEXICAN FOODS

$

455 N. Main St., Belen, 864-0093 Belen Mayor Rudy Jaramillo’s carne adovada is what put Rutilio’s on the map. This hangout serves their perfect pork with rice and beans, stuffed inside burritos and sopaipillas, and layered inside enchiladas and quesadillas. Add Rutilio’s breakfast burritos and classic New Mexican combos, and guests are sure to find something worth campaigning for.

SADIE’S OF NEW MEXICO

$$

Various locations, sadiesofnewmexico.com A staple in New Mexican cuisine, Sadie’s features enchiladas, carne adovada ribs, tacos, burritos, and of course, world-famous chips and salsa.

Reservations are recommended.

SAHARA MIDDLE EASTERN EATERY

$

2622 Central Ave. SE, 255-5400, saharamiddleeasterneatery.com Delectable Middle Eastern plates served up Manhattan-deli style. The chicken shawarma plate, complete with greens, pita, hummus, and awardwinning tabbouleh, is always a good bet. Complete with beer and wine, and belly dancing on weekends, this is a fave of students, locals, and out-of-towners alike.

SAIGON RESTAURANT

$

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

SAKURA SUSHI & GRILL

$$

6241 Riverside Plaza NW, 890-2838, abqsakurasushingrill.com Favorites at Sakura are the Stone Pot Bibimbap (which is cooked at the table in a stone pot), the Tiger Roll, the Short Rib, the Baked Lobster Roll, the Sushi Tacos, and the impressive list of sake imported from Japan.

SALATHAI $

3619 Copper Ave. NE, 265-9330 Made-from-scratch, fresh, ingredients and keeping it simple are owner Pitak Pitakkan’s rules to cook by.

Pitakkan cooks every menu item himself so don’t go to Salathai in a hurry. Pitakkan’s grandmother taught him to make curry and his curries are a longtime customer favorite.

SAL-E-BOY’S PIZZERIA

$$

THE SALT YARD

$$

1706 Southern Blvd. SE, 892-5454 Whole-milk mozzarella paired with homemade pizza dough and fresh tomato sauce… Brooklyn would be proud. This neighborhood pizza joint is a casual in-and-out; you don’t sit and eat here, just take it with you. Don’t forget to try a calzone.

Two locations, thesaltyardnm.com A multi-concept bar and restaurant, The Salt Yard is

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

SAMURAI GRILL AND SUSHI BAR

$$$

9500 Montgomery Blvd. NE, 275-6601, abqsamurai.com What’s your pleasure, sushi or teppan? Here, you can have either expertly crafted right in front of you. It’s also where you can get fresh sushi favorites such as the California roll, the dragon roll, and a veggies-and-sushi “Viagra salad” special.

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BITES SANDIAGO’S MEXICAN GRILL AT THE TRAM

$$

40 Tramway Road NE, 856-6692, sandiagos.com As if the view from Sandiago’s wasn’t enough— at the base of the tram, it offers a view of the city like no other—the restaurant has the food to match: unique coastal Mexican cuisine, New Mexican favorites, and blood orange margaritas.

Reservations are recommended.

SANTA FE BITE-ABQ

3407 Central Ave NE 369-1621, santafebite-abq.com

$

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

SANTIAGO’S NEW MEXICAN GRILL

$

1911 Eubank Blvd. NE, 292-8226 It’s in the sauce—Papa Jim’s Taco Sauce, at least— which comes with items such as burritos, tacos, and salsa. This Santiago Scramble—a pile of scrambled eggs, cheese, corn tortillas, chorizo, and hash browns—is great morning fuel. The tamale and enchilada take-and-bake casseroles will please any partygoer. And take a jar of that taco sauce home— after all, you can.

SAVOY BAR & GRILL

$$$

10601 Montgomery Blvd. NE, 294-9463, savoyabq.com Resembling a California wine-country bistro, Savoy Bar & Grill is one of Albuquerque’s premier finedining establishments. Specializing in food and wine pairing, Savoy’s menu is a toast to the art of balance of food and wine.

SCARPAS BRICK OVEN PIZZA

$$

Two locations, scarpaspizza.com That brick oven is cornerstone to this neighborhood favorite, producing pizzas such as the shrimp pesto, the Greek, and the chipotle chicken. But Scarpas also knows pasta, including red chile cream pasta and pasta sorento with oak-roasted chicken.

SEARED $$

119 San Pasquale Ave SW 999-8414, searedabq.com During the day, the space is Cheese & Coffee, but at night, it gets a makeover and becomes Seared, a fine dining establishment serving up steak, pork loin, and Atlantic Salmon among other things.

THE SEASONAL PALATE

$$

7600 Jefferson St. NE, Suite 2, 369-1046, theseasonalpalate.com From a food truck to a brick-and-mortar location, The Seasonal Palate specializes in simple, yet artful creations, including crowd favorites like the Buffalo Burger, Shrimp Po’ Boy, and Asian Salad. Now with an expanded menu, expect beer and wine options in the future, along with prepared to-go dinner options.

SEASONS ROTISSERIE AND GRILL $$$

2031 Mountain Road NW, 766-5100, seasonsabq.com As the name suggests, Seasons varies its menu in accordance with what’s going on throughout the year, using the finest, freshest ingredients.

Depending on what time of year you venture in, you’ll find butternut squash ravioli, grilled Atlantic salmon, and bleu cheese-crusted beef filet.

Reservations are recommended.

SERGIO’S LA DOLCE VITA

$

2740 Wyoming Blvd. NE, Suite 8, 554-2602 Fresh, made-from-scratch cookies, donuts, breads, pastries, cakes, and cannoli are on the mouthwatering menu at this Italian bakery.

SHARK REEF CAFÉ

$

SHARKY’S FISH & SHRIMP

$

2601 Central Ave. NW, 848-7182 To conclude your tour of the Albuquerque Aquarium, grab a seat at this full-service restaurant whose 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.

5420 Central Ave. SW, 831-8905 Slip on your flip-flops and enjoy some Baja–inspired seafood, tacos, and carefree beach house ambiance in this roadside outdoor eatery. Sharky’s won acclaim as the little food truck that could, and this brick-and-mortar locale delivers the goods.

SHOGUN JAPANESE RESTAURANT

$$

3310 Central Ave. SE, 265-9166 When your order of sushi comes around the bend on its floating wooden boat, you couldn’t be happier, whether you’ve ordered the “Super Crunch” (shrimp tempura roll), or the “TNT Roll” (fish, zucchini and onion, baked with spicy mayo and smothered on a California roll).

THE SHOP BREAKFAST & LUNCH

$

2933 Monte Vista Blvd. NE, 433-2795 Breakfast and lunch at The Shop guarantees a plethora of flavors and textures that are tough to find in the Duke City. Combining down-home Southern staples with Mexican and New Mexican traditions, you’re bound to discover a new appreciation for bacon and eggs.

SIAM CAFÉ

$$

5500 San Mateo Blvd. NE, Suite 101, 883-7334, siamcafeabq.com With its array of freshly-made curries—all made with coconut milk and a wide variety of luscious spices—this restaurant scores high marks with Albuquerqueans who love Thai food.

SIXTY-SIX ACRES

$$

2400 12th St. NW 243-2230, sixtysixacres.com If you had to boil Sixty-Six Acres down to two words, they would be “casual” and “classy.” Featuring craft cocktails and a wealth of locally sourced, globallyinspired dishes, Sixty-Six Acres is the ideal spot to grab a relaxed, refined meal.

SLAPFISH $$

Two locations, slapfishrestaurant.com Have you ever had fish so fresh that it jumped up and tail slapped you in the face? Well, that’s the joke behind the very popular eatery, Slapfish, located in Holly Square. This fast casual gem has gained a great reputation for efficiency, service, flavor combos, and the freshness of their seafood.

SLATE STREET BILLIARDS

$

2003 Southern Blvd SE #139, Rio Rancho 994-0363, slatestreetbilliards.com Come for the pool, stay for the nachos, and the burgers, and the wings. Rio Rancho’s favorite pool hall also offers has great Happy Hour pricing and plenty of special events.

SLATE STREET CAFÉ

$$

515 Slate Ave. NW, 243-2210, slatestreetcafe.com Slate Street Cafe is a sleek, contemporary eatery that combines big city ambience with inspired, modern cuisine. From the smoked salmon frittata to build-your-own bruschetta to mouthwatering Ahi tuna, their culinary flair will tantalize and delight from breakfast through dinner.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

SLICE AND DICE PIZZERIA

$

SLICE PARLOR

$

SOO BAK

$

SPINN’S BURGER & BEER

$

SQUEEZED JUICE BAR

$

5720 McMahon Blvd, Suite B, 261-2058, sliceanddicepizzeria.com With both a sweeping library of board games and full menu of hot pies and subs, Slice and Dice is a venue for everyone from seasoned players to wideeyed beginners (or people just hungry for some pizza). They provide a space where you can gather with a few friends and take in the twin delights of pizza and board games.

Two locations, sliceparlor.com Made-from-scratch pizza dough that is hand stretched daily and cooked on a pizza stone. Have a slice of the old faithful pepperoni pizza; try the Pesto Pizza or the House Calzone. Don’t forget to enjoy the local artwork hanging on the walls.

111 Hermosa Dr SE 268-0017, soobakfoods.com Serving up a style of food known as “koi fusion”, Soo Bak offers a wide variety of delicious entrees including eight different varieties of kimichi. Try the Soy Crunch Kimichi, which comes with pickled chayote squash, onions, some jalapenos, and fish sauce, apple juice, soy sauce, and vinegar.

4411 Montaño Road NW, 899-6180, spinnsrestaurant.com Every burger served at Spinn’s is made with never-frozen, fresh-ground Angus beef. Try the restaurant’s signature Armadillo Burger. Spinn’s fries are cut and fried when you order them.

Various locations, squeezedjuicebars.com

Incredibly innovative, modern mixed juices, smoothies, and other healthy delights for people on the move and looking for exercise recovery. Three to five pounds of fruit are squeezed into every drink, and it’s all extract, no fillers, and sure to brighten your day.

STEEL BENDER BREWYARD

$$

8305 2nd St. NW 433-3537, steelbenderbrewyard.com The 275-seat brewery has an industrial vibe with cozy undertones. But the Los Ranchos brewery stands apart from competitors based on its wide selection of house made beers and its gourmet menu.

ST. JAMES TEAROOM

$$$

320 Osuna Road NE, Suite D, 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.

STANDARD DINER

$$

320 Central Ave. SE, 243-1440, standarddiner.com There’s nothing standard about this diner. With a gourmet twist to many of your favorites, Standard Diner offers appetizers, daily entrée specials, and desserts by an in-house pastry chef, as well as their special Standard Burger made with Snake River Farms Kobe beef.

STARR BROS. BREWING

$

5700 San Antonio Dr. NE, Suite B1 492-2752, starrbrothersbrewing.com With dishes ranging from American favorites to Southern fare, Starr Bros. Brewing is more than an award-winning brewery. It’s turned heads with Poutine Burqueño, a New Mexican take on the Canadian, greasy-spoon classic. The house burger, with high-quality beef and homemade green chile aioli, is a customer favorite.

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BITES STEVE’S ICE CREAM AND JAVA

$

STICKY RICE

$

323 Romero St. NW # 16, 242-8445 In addition to a dozen ice cream flavors and an array of sherbets, the ‘chill’ side of the menu boasts delightfully smooth malts and fountain drinks. For those looking for a good cup of Joe, Steve’s also delivers–offering a broad selection of coffees and a full set of espressos.

7600 Jefferson St. SE, Suite 5, 797-1288 Likely the only authentic Laotian sticky rice to be found anywhere in ABQ, this simple menu offers moist, slow roasted chicken and a few frills at prices you can’t beat with a chopstick. The family meal is a steal.

STRAIGHT UP PIZZA

$$

2801 Eubank Blvd. NE, Suite G, 796-9343, straightuppizza.com Offering New York style pizza with a New Mexican edge, Straight Up Pizza serves the Northeast Heights with specialty pizzas, unique toppings, and a plethora of options for any pizza connoisseur.

STUFYS $

Three locations, stufys.com Tasty stuffed sopaipillas are on the menu of this customer favorite, which has been around since 1968. Each sopaipilla is made with a custom machine invented by the owners, then stuffed with savory fillings.

SUSHI & SAKE

$$

4214 Central Ave. SE 797-8000, abqsushiandsake.com With specialty sushi rolls, select Korean favorites, and a family-friendly atmosphere, Sushi & Sake specializes in Asian food with a Korean flair. Also look for non-sushi options, such as teriyaki chicken.

SUSHI KING

$$

Various locations, sushikingnm.com With three locations around Albuquerque, Sushi King proves day-after-day that it is king of the sea, boasting a large variety of specialty sushi rolls, Japanese curry dishes, and monthly menu revisions to keep the options fresh and appealing.

Reservations are recommended.

SUSHI XUAN

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

$$

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

SUSHIYA $$

2906 Juan Tabo Blvd. NE, Suite D, 275-4777, nmsushiya.com This family-owned and operated restaurant strives to serve up sushi the way you’d find it on the southern California coast. A clean and comfortable atmosphere pairs well with friendly service and some of the thickest cuts of sashimi in the city.

SWISS ALPS BAKERY

$

3000 San Pedro Drive NE, 881-3063, swissalpsbakery.com Desserts rule, but the sandwiches hit it out of the park. Endless flavors of pastries, tiramisu, and over a dozen cookies line the bakery case. Everything is scratch made including the many varieties of bread and authentic Bavarian style pretzels available on Saturdays. Paninis, grilled, and cold sandwiches round out the sweets with a full espresso bar.

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TACO SAL

$

9621 Menaul Blvd. NE, 298-2210 This family-owned and operated restaurant offers tasty, traditional New Mexican (burritos, chile rellenos, enchiladas, tacos, huevos rancheros and more) with its very own chunky salsa, made with real green chile.

TAJ MAHAL CUISINE OF INDIA

$$

WWTALKING DRUMS

$$

1430 Carlisle Blvd. NE, 255-1994, tajmahalabq.com Taj Mahal is filled with all of your Indian favorites, from fresh naan (try the garlic version) to tasty saag paneer. The line goes out the door for the popular lunch buffet.

1606 Central Ave. SE 792-3221, talkingdrumsabq.com Talking Drums restaurant is serving up some unique African and Caribbean fair inspired by a form of communication expressed through specific drumbeats. Though most of the items are traditional, keep an eye out for some New Mexican flare.

TEOFILOS $$

144 Main St. NW, Los Lunas, 865-5511, teofilos.com The restaurant’s generations-old made-fromscratch recipes will draw you to Los Lunas, along with the warm chips, chile rellenos, crème cake, enchiladas, and more, all handmade from scratch.

THAI BORAN

$$

3236 La Orilla Rd. NW, 492-2244, thaiborannm.com Steeped in spicy tradition, Thai Boran has quickly gained traction as one of the top Thai restaurants Albuquerque has to offer. Thai Boran, which means “Old Thai”, features 53 items on its menu, including five soups, six curries, and five unique dishes off the “Chef’s Collection” section.

THAI CUISINE 2

$

4201 Central Ave. NE, 232-3200, thaicuisinenm.com thaicuisinenm.com/home2 Housed in perhaps the most curious A-frame along Route 66, this is the second-coming of a muchbeloved Westside Thai staple, and judging by the fandom, it’s simply better. Be wary of the heat in these dishes, and if you’re vegan/vegetarian, be very, very thankful.

THAI KITCHEN

$

10701 Corrales Road NW, 890-0059, thaikitchenabq.com Art Xaiyasiha is one of two siblings who crafted one of the Duke City’s first great Thai restaurants, Siam Café. Thai Kitchen is his very own venture, featuring his takes on authentic dishes that taste “just like they do back home.”

THAI SPICE

$$

7441 Paseo Del Norte NE, 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 TIP RESTAURANT

$$

1512 Wyoming Blvd. NE, Suite E, 323-7447 The folks at Thai Tip make grocery store runs three times a day to ensure they have enough fresh ingredients for their delicious rice, Thai-style noodle dishes, stir-fries, and salads.

THAI VEGAN

$$

Two locations, 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, 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.

THUNDER ROAD STEAKHOUSE AND CANTINA AT ROUTE 66 CASINO HOTEL

$$

14500 Central Ave. SW, Laguna Pueblo 352-7888, rt66casino.com Nestled inside this busy casino, you’ll find dishes that are a confluence of cultures at Thunder Road: made-from-scratch salsas, fresh tortillas, Pastel de Tres Leches Cake, Yucatan Tacos, Smoked Baby Back Pork Ribs, and much more.

TIA BETTY BLUE’S

$

TIA B’S LA WAFFLERIA

$

TIA JUANITA’S

$

TINGLEY BEACH CAFÉ

$

1248 San Mateo Blvd. SE, 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.

3710 Campus Blvd. NE, 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.

Albuquerque International Sunport, 2200 Sunport Blvd. SE, 842-4280, fresquezcompanies.com Headed on a flight out of ABQ? Stop here for your New Mexican food fix: breakfast burritos, green chile chicken enchiladas, carne adovada.

You can even take your green chile to go with the restaurant’s special “thermal bags” for travel.

1800 Tingley Drive SW, 248-8524, cabq.gov For runners and bikers along the Bosque Trail, or for the fishermen that frequent Tingley Beach lakes, the Tingley Beach Café is a well-kept secret for snack seekers, offering fare such as hamburgers, hot dogs, French fries, pickles, and more.

TOMASITA’S $$

4949 Pan American Fwy NE, 344-1204, tomasitas.com Serving family recipes and making traditional dishes with local ingredients, Tomasita’s has been one of the state’s most popular local spots since Georgia Maryol opened it in Santa Fe in 1974.

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BITES TOMATO CAFÉ

$$

7900 San Pedro NE, 821-9300, tomatocafe.com A buffet-style, all-you-can-eat, sit-down restaurant where you create the menu: thin-crust pizzas, pastas, meatballs, steamed broccoli, and Italian green beans cooked over an open flame are just some of the treats.

TROMBINO’S BISTRO ITALIANO 5415 Academy Road NE, 821-5974, bistroitaliano.com

$$

The former Trattoria Trombino cooks up Italiano autentico, with huge dishes of pasta with homemade sauces, grilled meats and fish, and veal marsala. The cool atmosphere lends relaxation, turning any meal into a vacation. Reservations are recommended.

TSAI’S CHINESE BISTRO

$$

2325 San Pedro Drive NE Ste 1E, 508-2925, tsaischinese.com Tsai’s offerings range wide across the traditional (diners especially recommend favorites like the Shrimp Kung Pao or Orange Beef) but those looking for something new to try should make for the Chef’s Specials.

TULLY’S ITALIAN DELI

$$

1425 San Mateo Blvd. NE, 255-5370, tullysdeli.com This Italian deli serves two-dozen subs for dine-in or pick-up lunch. A fully stocked market features Italian pantry goods from pasta to olive oil. Don’t forget a box of pastries, cookies, biscotti, cake, or a famous cannoli on your way out.

TURTLE MOUNTAIN BREWING COMPANY $$

905 36th Place SE, Rio Rancho, 994-9497, turtlemountainbrewing.com turtlemountainbrewing.com Known for its handcrafted ales and lagers, which are brewed on the premises, this is more than just a place to enjoy a few drinks. It’s also a great place to enjoy wood-fired pizzas and calzones in a relaxed, laid-back atmosphere.

TWO BOYS DONUTS

$

6400 Holly Ave NE, Ste H 302-0102, twoboysdonuts.com Regularly stocking more than 30 flavors of donut, Two Boys has particular favorites—like their blueberry cake donut with maple icing and cinnamon sugar—and also brews up Villa Myriam coffee, giving you everything you need for a fullcourse wake-up.

TWO FOOLS TAVERN

$$

3211 Central Ave. NE, 265-7447, 2foolstavern.com A taste of the Emerald Isle: fish and chips, bangers and mash, bread pudding, Guinness on tap, and live Celtic music on Sunday afternoons.

UPTOWN SPORTS BAR

$

6601 Uptown Blvd. NE, 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.

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

URBAN HOTDOG COMPANY

$

Various locations, 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).

VERNON’S HIDDEN VALLEY STEAKHOUSE $$$

6855 4th St. NW, 341-0831, thehiddensteakhouse.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

$

VICK’S VITTLES COUNTRY KITCHEN

$

3600 Osuna Road NE, 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.

8810 Central Ave. SE, 298-5143, vicksvittles.com Rustle up your posse and head to Vick’s for heaping helpings of Texas-New Mexico fusion and breakfast served all day. Country comfort meets southwestern flair in an environment that welcomes suits and cowboys alike. Prepare to be stuffed.

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BITES VIET TASTE

$

5721 Menaul Blvd. NE, 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, 717-2359 This Vietnamese-based cuisine restaurant offers a homey feel and Southeast Asian comfort food. Try the popular Beef Pho Soup or go for a lighter dish like the Shrimp Spring Rolls.

VILLAGE PIZZA

$

Two locations, villagepizzanm.com Family owned and operated, Village Pizza offers salads, nachos, calzones, pasta, and of course, signature pizzas, along with an all-you-can-eat buffet.

VINAIGRETTE $$ 1828 Central Ave. SW, 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.

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VINTAGE 423

8000 Paseo Del Norte Blvd. NE, 821-1918, vintage-423.com

$$

Decorated with plush booths, black and white photos of vintage cars, a glass wine cellar wall, and an outdoor patio with couches and fireplaces, Vintage 423 is a goto location for good eats and happy hour—all year long.

WECK’S $$

Various locations, 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.

WHICH WICH

$

Various locations, whichwich.com A national brand with local twists, list your favorites on the bag and await a sammie that edges the competition. The UNM location is a student mainstay.

WHOLE HOG CAFÉ

$

Two locations, wholehogcafenm.com Get award-winning Memphis-style barbecue in a family-friendly atmosphere. Can’t-miss items include the pulled pork, potato salad, and the homemade banana pudding.

WISEPIES PIZZA AND SALAD

$

Various locations, wisepiespizza.com WisePies serves up steaming hot pizza pies for wise guys and gals throughout New Mexico with plans for future expansion into other states. Their pizza and salads are fast and inexpensive… not to mention delicious.

YANNI’S MODERN MEDITERRANEAN $$

3109 Central Ave. SE, 268-9250, yannisabq.com Impeccable Mediterranean cuisine paired with a fresh atmosphere that whisks you away to Grecian shores, you can always count on Yanni’s for savory spanakopita, perfect pasta, and other delicious treats. Reservations are recommended.

YASMINE’S CAFÉ

$

THE YELLER SUB

$

1600 Central Ave. SE, 242-1980 Yasmine’s is one of the few places in Albuquerque with shawarma—pitas filled with marinated chicken or beef that’s been pressed, stacked and cooked slowly on a rotisserie. Also try lamb and beef shish kababs, baba ghanoush, fatah, and four varieties of baklava.

7200 Montgomery Blvd. NE, 888-9784, yellersub.com Owner Mark Roerick has been perfecting his sandwiches since 1979 and the customer favorite, Steak & Grilled Onions Sub proves it. The potato chips, fries, and onion rings made from scratch the old-fashioned way sure won’t let you down.

ZINC WINE BAR AND BISTRO

$$$

3009 Central Ave. NE, 254-9462, zincabq.com Imaginative, gourmet cuisine (think: duck confit eggrolls, chicken skewer salad, and pine nut spanakopita) and an out-of-this-world wine list meets a friendly, laid-back atmosphere at this Nob Hill favorite. Reservations are recommended.

ZORBA’S FINE GREEK CUISINE

$

11225 Montgomery Blvd. NE, 323-2695, zorbasabq.com The family behind University area favorite, Olympia Café, have relocated their tasty homemade Greek food to the Northeast Heights. Try the Southwestern Gyros or the enduring customer favorite, the pork, chicken, or lamb kebob.

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‘TIL YOU DROP P. 192 | THE PAWS BUTTON P. 198 | PASSENGER WINDOW P. 203 | PHOTO CONTEST P. 206 | 25 THINGS P. 208

REVENGE OF THE RETRO Avengers Vintage is packed to the brim with hip clothing from past decades, but they also have hundreds of fun, silly, and rare knick-knacks and accessories like sunglasses (p. 196).

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

PHOTO BY DON JAMES/ATM

OUT AND ABOUT: YOUR GUIDE TO SHOPPING IN THE DUKE CITY

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Look good Feel good

‘TIL YOU DROP

YOUR INSIDER’S GUIDE TO ABQ’S SHOPPING SCENE

Tips to be a better you...

IT’S CERTAINLY A TIME OF GREAT SOCIAL CHANGE RIGHT NOW AND THE PANDEMIC IS HITTING EVERYONE HARD. WHAT CAN I DO TO GET OUT THERE AND HELP MY COMMUNITY?

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Shana Baker, Board Member Albuquerque Involved Megan Bott, Communications and Marketing Manager New Mexico Black Leadership Council

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“The New Mexico Black Leadership Council wants those who reach out to know that lasting change begins with honesty and education. Change must be addressed within the system. Making transactions at Black-owned businesses is great. Seek out books, articles, documentaries (13th on Netflix)

by Black people on the Black experience in America. Use that knowledge gained to educate those around you and to address racism and prejudice where you see it.

Do your research on issues that particularly oppress the Black community. Amplify Black voices however and wherever possible. Listen to those voices and take advantage of every learning opportunity. Join local advocacy groups and do the leg work that they ask for.

Just as important as these steps to actualize change—you must stay engaged. Do support Black-owned businesses. We have a list of them on our website, along with more information and events.”

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A:

“Our members make a small monthly donation, and we put all of those donations together so that we can give several thousand dollars a month away to a local Albuquerque nonprofit. We allow you the ability to feel like your small-ish monetary donations go farther. Our average donation per member is $25, and so we turn that $25 into a $3,000 donation that we give away every month to a local nonprofit.

With everything that’s going on with COVID, in-person volunteer service is more difficult and more complicated right now. So what we have shifted to is a series of cash-supported drives. Every month we’re holding a drive whose proceeds go to a local nonprofit specifically designed to address COVID needs and unemployment related to COVID. What we have done is try to continue what we’ve always done—connecting people who want to help the community with nonprofits who need your help. These are all ways to get involved.”

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Jim Harvey, Director Albuquerque Center for Peace and Justice

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“We give our volunteers an opportunity to address and work on a wide range of issues that the community has really paid close attention to, where changes need to happen, and services need to be provided. For example, on one end of the spectrum, people come and get involved in feeding the hungry and homeless in our community every Saturday. At the other end of the spectrum are organizations that we umbrella here at the Center as well, that may be addressing challenges around environmental justice, racism, homelessness, affordable housing, and any number of other issues.

So coming here to volunteer offers you a wide range of opportunities to get involved. We’re gearing up right now for issues around COVID-19. Volunteering with us is a pretty easy process: you come in and fill out an application. Someone will meet with you and talk about the wide range of volunteer opportunities. You can come in and volunteer to be a front desk receptionist. You can come in and volunteer to work on any number of our policy committees, our program committees, our fundraising committees.

You can work on the food collection and distribution program we have.”

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

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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‘TIL YOU DROP

We Find It FOR YOU ll

By Kelli Trapne

QUESTION

ANSWER

Well, it seems like face masks are here to stay for the foreseeable future. I want to upgrade from my simple disposable mask to something a little more stylish. Can I find statement masks from local makers here in Albuquerque?

You sure can. In classic Albuquerque fashion, the good people of the Duke City stepped up in a major way during these tough times.

Here are just a few (of many) options for you.

Maybe you’re looking for a new DIY project, something else to do with the kiddos, as well as some dependable, locally-sourced masks for your family? Look no further than Kei & Molly Textiles (4400 Silver Ave SE suite a, 268-4400, keiandmolly.com). The nonprofit, which was founded by longtime friends Kei Tsuzuki and Molly Luethi, exists not only to bring you artisan-quality fabrics for all kinds of projects, but also was founded with the specific goal of providing immigrants and refugees with a secure job paying good wages, with support in health and education, and opportunities for leadership and personal development.

Though Kei & Molly has currently closed inhouse production thanks to the dangers posed

by COVID-19, you can still support the work they do by purchasing DIY mask kits from the factory. Each Face Mask Sewing Kit includes fabric, tape straps, and sewing and wearing instructions. If you need further instructions (or if you want to turn a regular dish towel into a handmade mask), the shop has uploaded a step-by-step video to their YouTube channel so that you can follow along at home.

Face Mask Sewing Kit: $10

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COURTESY PHOTOS

THE DIY MASK

‘TIL YOU DROP THE ZIA MASK If you’re looking for something that’s a little more outwardly New Mexican, you can’t go wrong with a handmade Zia mask made by the Native artisans at Adal Yay (adal-yay-alteration-tailoring.business.site). They sell masks in four different sizes: children, women, men, and XL, for those who need the extra coverage. Each mask prominently features the Zia symbol that we all know and love, placed neatly on the left panel of the mask for a sleek, understated look. The masks are made right here in New Mexico, and come in many colors—yellow with red, of course, as well as the popular variation of yellow with a turquoise Zia symbol. They sell a black mask with a red Zia, a turquoise mask with a yellow Zia, and a gray mask with a turquoise Zia. And for Pride Month, they even released a special multicolor design that evokes the rainbow in a subtle way that feels almost as home-y as a side of green chile.

Red mask with yellow Zia, $17.99

THE SUSTAINABLE MASK Sew Minimal (sewminimal.com), a sustainable, local clothing maker, has stepped into the face mask game with these one-of-a-kind, handmade masks. Owned and operated by Kelly Wilgus, the masks at Sew Minimal are made using secondhand fabrics (which are cleaned and disinfected) from local stores. By purchasing one of their face masks, customers are supporting a local business, helping the environment, and casting a vote for humane labor practices. They also look pretty fashionable.

Face mask, $12

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

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Avenger’s Vintage

4011 Central Ave NE 814-9527 avengers-vintage.business.site

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et’s clear something up at the outset. Avenger’s Vintage has nothing to do with the Disney-owned series of commercial behemoths. It’s a lot more interesting than that. Rather than indulging superhero fantasies, Nob Hill’s Avenger’s Vintage traffics in top quality clothing from decades past.

Owner Das Anastasiou has been in the vintage clothing game for a while. “I’ve been [in Albuquerque] for 15 years,” he says. “I’ve had a store here for about that time. Then I had a store in San Francisco for about that time. Yeah, it’s been about 30 years.”

Originally from London, England, Anastasiou started life with no intention of building a career in retail. “My mom had a clothing factory in England, and I didn’t want anything to do with the rag business

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Shop Talk

With clothing and accessories from decades past, this shop is packed with fun nostalgia and hip retro gear. or the clothing business,” he says.

That changed when he got to San Francisco. After working in a restaurant for a bit, he decided to try his hand at the vintage business. “I really started enjoying it,” says Anastasiou. “Within about three months I was the top hire in the establishment. And I was really good at it and I just kind of continued doing it.”

After working as a buyer for a few years at an outfit called Wasteland, Anastasiou opened a series of shops along Haight Street in San Francisco’s Haight-Ashbury District—the storied epicenter of 1960s hippie counterculture and a recurrent cultural and artistic hotspot. Somewhere in the mix he managed to get married.

Haight-Ashbury hit a period of decline and things got choppy, so the couple set their sights on Albuquerque, where Anas-

tasiou’s wife had family. The stage was set for Avenger’s Vintage.

Which gets us back to that name. “Well, it’s got two meanings,” says Anastasiou.

“One of them was a TV show in England in the 60s called The Avengers.” The Avengers was an espionage show, revolving around special agent John Steed and his (frequently) stylish partners. “There was a man and a woman team, you know, and it was all about the clothing. The clothing was spectacular. Throughout every episode, it was just like so, so good.”

The second meaning is more personal.

Anastasiou had originally set up shop in Albuquerque in a different spot. He’d intended to buy the place, but the landlord sold it out from under him. Anastasiou regrouped and reopened in a new spot. “I came back, so that’s the meaning of it.”

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PHOTO BY DON JAMES/ATM

‘TIL YOU DROP

Unlike other spots you might go to find a vintage piece—say, a local thrift shop, for instance—Avenger’s Vintage is tightly focused on presenting a carefully curated selection. “I’m just looking for really good vintage stuff,” says Anastasiou. “I’m really old school and I stopped at like, the early 70s. I don’t hardly have anything past that.”

“I’m looking for high-end cocktail dresses, or I’m looking for vintage kind of rock and roll type clothes,” he says. “You know, like some rock star would wear or something really special.” Of course, that changes from decade to decade. “If I go back to the 40s, I’m looking for something totally different. I’m looking for rayon print dresses or, you know, a 40’s pantsuit.”

Anastasiou’s drive to find clothes from such a precisely defined stretch of history is shaped by an eye for style, but also an emphasis on quality. “This was a time when a lot of this stuff was made in America,” he says. “We had huge rag mills here.

We would make so much fabric and now I don’t know if there’s like two left, or something like that.” More recent decades, he says, have seen a shift to mass production with a laser eye on the bottom line. That often makes for cheaply made, less durable stuff.

Avenger’s Vintage has drawn a lot of benefit from Albuquerque’s growing film industry. “A lot of people from out of town working on these movies like vintage,” says Anastasiou. “So they will be buying stuff for the movies and then they’ll be buying stuff for themselves and then they’ll bring their friends who are working on movies. They’re a more sophisticated buyer.”

Because of the singular nature of his collection, Anastasiou’s shop also draws a lot of attention from out of state travellers who have nothing to do with the film industry. “I get a lot of people calling me up from out of state saying, ‘are you going to be there this day, this day, ‘cause I’m coming through’. “You know, that’s pretty good business.”

Even though he’d originally intended to steer a wide course around the clothing business, the hook for Anastasiou’s adventures in the world of vintage fashion was set early. “I was wearing it first,” he explains. “You know, when I was a kid in England, I was wearing vintage clothes. I was like 15, 16 years old wearing it.” Little surprise, then, that he’s sharpened that eye into a successful business model. —ZB

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THE

PAWS BUTTON

KEEPING TABS ON ABQ’S FURRY FRIENDS

Big Help for Little Dogs

T

here’s a good reason dogs are considered humanity’s best friends.

Genetic evidence indicates that dogs diverged from wolves—mostly in order to spend more time hanging out with humans—between 30,000 and 40,000 years ago. That means our two species have been palling around for longer than there have been humans living in the Western Hemisphere. We’ve had plenty of time to learn each other’s habits, so it’s no surprise we get along so well.

Carrying on what may very well be one of our oldest traditions, Lap Dog Rescue seeks to put vulnerable dogs in the care of compassionate humans. It’s a Tijeras-based grassroots organization, built and staffed by people who love dogs and want to see them placed in stable, healthy environments with equally loving human companions.

As the name indicates, Lap Dog Rescue focuses their efforts on saving and rehoming smaller dogs, generally under 25 pounds. “We just decided that we would try to specialize in the smaller dogs because we found over the years—especially with people who are retiring—not only do they downsize their homes, they generally downsize their dog too,” says Lap Dog Rescue President Brian Spence. “Obviously, a bigger dog is a lot more work, a lot tougher sometimes to deal with. So, we have our niche, but we’ll take a bigger

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dog on occasion.”

The organization got its start in the mid 90s, when Spence’s mother, Marie Steele, and her friend, Tamara Nugent, decided they wanted to do something to help homeless pets in New Mexico. Over the years, the rescue grew, and Spence began to play an increasingly central role in its operation. “I think it was about five years ago, when my mom retired from [Sandia Labs], that she said, ‘it’s yours now,’” says Spence.

As Spence recalls, it was around that time that he began to cement Lap Dog Rescue into a fully professional, self-sustaining enterprise. “I’m smart enough to know what I don’t know,” says Spence.

“So I brought in people with very specific skill sets.”

Building a board of skilled professionals—from retirees with backgrounds in business and accounting to veterinarians—and running Lap Dog Rescue like a business affords the organization opportunities to help beyond the brass tacks of placing pets in new homes. “We’ve never denied a dog any medical procedure,” says Spence. “You now, broken legs, heart surgeries—you name it. In fact, we’re one of

the few rescues that people can call or the shelters can call and say, ‘look, we’ve got a dachshund in here, it’s got a broken leg.’

We would go down and pick them up.”

Spence estimates that Lap Dog Rescue has adopted over 3,000 dogs and puppies over the last four years. “Numbers-wise, it varies year to year, but I think it’s reasonable to say we rescue around 500 [each year]. Some years we’ve done over 700.”

Handling that many dogs requires a lot of volunteer effort. “We have some amazing, very big hearted people who are willing to open up their homes and take the dogs in, give them a place to stay because our biggest need is always fosters,” explains Spence.

Fosters, he notes, do far more than just provide a temporary home for dogs on their way to permanent families. In fact, fosters have a direct hand in most of a dog’s experience with Lap Dog Rescue. They often pick the dogs up from the shelter, oversee the initial home visit with potential adopters, and see to the final adoption. Along the way, they develop an understanding of each dog’s individual needs and habits, and work with them in an effort to make them better compan-

WWW.ABQTHEMAG.COM | AUGUST 2020

DOGGIE DASH & DAWDLE...

from a Distance!

ions. On this latter front, fosters are assisted by trainers who partner with Lap Dog Rescue.

Much of this work is facilitated by social media. Lap Dog Rescue operates a private Facebook group, connecting a network of fosters and rescue partners throughout New Mexico. “We have a central person, Julie King, who is our intake coordinator,” says Spence. “And she’s the one that posts all the dogs for foster. She asks for fosters and then if one of the fosters says, ‘okay, I’ll foster,’ Julie will set it up.” Depending on the details, this may involve anything from a simple pickup to arranging transportation to move dogs across the state.

Once the fosters feel a dog is ready, they take a good picture and put together a biography, then pass the information back to Lap Dog Rescue. From there, the dogs are put on the Lap Dog Rescue website (lapdogrescue.org) and the hunt for a good forever-home begins.

“They’re their own unique little beings, and they’re very simple beings,” says Spence, referring to the dogs his organization helps. “You know, they need certain things to be successful—they need food, they need water, they need love. They really do live to please their owners, they love their people, and they want to make you happy, too. And you just have to set them up for success.”

As a non-profit, chiefly volunteer run organization, Lap Dog Rescue’s work is dependent on donations. That means folks who don’t have the time or resources to adopt a pooch can still lend humanity’s oldest friends a helping hand. Monetary support is especially valuable for dogs that require medical attention. Those with an interest in helping can find more info at lapdogrescue.org/donations.

With our community’s safety top-of-mind, we’re hosting Doggie Dash & Dawdle 2020 virtually With your paw-ticipation, our 38th Annual Doggie Dash & Dawdle will be the best one yet

Starting now thru Nov. 1 (Virtual Race Day), join us for a variety of activities, including our 55th Anniversary jog-a-thon Challenge, an all-pet-inclusive costume contest, silent auction, specialty yoga classes & much more Regardless of the distance between us, together, we can raise vital funds for homeless & at-risk cats & dogs across New Mexico

—ZB

AUGUST 2020 | ALBUQUERQUE THE MAGAZINE

For pup-dates about registration & all Virtual Dash activities, visit:

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PET OF T H E MONTH

PET OF THE MONTH

ATM readers’ furry, fuzzy, feathered, or scaly best friends. This month's winner: Bear

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ené Descartes, a famous French smarty-pants and current occupant of Paris’ Musée de l’Homme (in the form of a skull someone carelessly scribbled all over), famously thought animals were just weird little machines. Details on his biography are sketchy on this point (by which I mean I didn’t bother to look them up), but apparently he never owned or met a dog. Anyone who has knows that one of the best parts about living with a canine companion is watching their individual personalities develop.

Bear, a two-year-old Labradoodle, is a good case in point. He’s got all the usual dog bits—nose, fur, paws, tail—but he’s mostly made of personality. Each day, his first order of business is a doggy rubdown. He wakes up, puts his paws over his face, and rubs until his owners dutifully take over. From there, it’s out into the yard with his one-eyed, 26-pound feline pal Buddy.

“If you go for a walk in the morning when the lizards are just warming up, it’s like his Disneyland,” says pet-parent Luanne Stordahl. He’s also got a thing for what Stordahl calls “big jumps”—leaping up on the back of a couch, then jumping from couch to couch. When not otherwise occupied, Bear also likes to carry around his security animal—a formerly stuffed moose he deflated long ago, but still loves nonetheless.

Not one to be limited to playful personality, Bear’s also got some smarts. “If I say, ‘wake up Nick’,” says Stordahl, referring to one of her children, “he knows where Nick’s room is to go get him.” That makes Bear more than a first-rate furry companion: he’s also a great alarm. —ZB

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.

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PIECE OF T H E PAST

BATAAN MEMORIAL PARK A tribute to ABQ’s WWII veterans

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In 1942, hundreds of American prisoners of war died on the Bataan Death March.

and while New Mexican soldiers from the 200th and 515th Coastal Artillery units were still in prisoner of war camps, the City of Albuquerque vowed to build a memorial to those brave men. Finally, on April 7, 2002, the Bataan Memorial was dedicated at Bataan Park on the northwest corner of the intersection of Lomas and Amherst.

The memorial is a single-wall structure

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with columns on either side commemorating the two New Mexico divisions.

In front of the memorial is a stone plaza and each stone represents a part of the Far East/Bataan Defense. The memorial also includes several 6-foot-tall granite markers, each with text giving information on veterans from New Mexico who served in the 200th and 515th regiments.

—TH

PHOTO BY DON JAMES/ATM

n December 7, 1941 air raid sirens screeched across the U.S. Naval Base at Pearl Harbor and Japanese forces commenced the bombing attack that would result in America’s entry into the Second World War. The following day, Japan began its invasion of the Philippines—an archipelago of over 1,700 islands—with the capture of the capital city of Manila. In response, New Mexico’s 200th Coast Artillery became the first US Force to fire on the enemy in WWII. On the night of December 8, the 200th was split into two and the 515th Coast Artillery was created. The 515th became the first “battle-born” American unit of the war.

Despite their heroic efforts, American and Filipino forces were forced to retreat from Luzon (the island on which Manila is located) and take up a defensible position on the peninsula of Bataan. The force of 75,000 Americans under the leadership of General Edward King Jr. held out for four months, without air or sea support and in the face of an overwhelming Japanese military machine. Finally, on April 9, 1942, with his men starving, diseased, and battered, General King surrendered his forces. The surrendered American forces were rounded up by the Japanese and forced to make a 65-mile trek in sweltering heat, without food, water, or medical attention, from Bataan to San Fernando. Thousands died on what would later be dubbed The Bataan Death March.

The survivors would endure 3 ½ years of some of the most brutal prisoner of war treatment in history. They were eventually liberated by General Douglas McArthur in 1945. In early March of that year, Manila was retaken by the Allies.

After the war, Lieutenant General Homma Masaharu, commander of the Japanese forces in the Philippines, went on trial before an American military tribunal and was held responsible for the death march. He was executed on April 3, 1946.

In 1943, as all of this was happening,

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THE

PASSENGER WINDOW

YE OLD PHONE BOOTH The mysterious phone booths on Jefferson Street offer ABQ a taste of merry old England

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here is a mystery here in Albuquerque and it has to do with two things that don’t really fit in the typical vision of the Duke City: phone booths and the British. We are talking, of course, about the series of old-style, British phone booths that adorn the bus stops down Jefferson Avenue.

The phone booths—located up and down Jefferson near the Journal Center— have certainly seen better days. The paint is peeling off the wooden frames (the original phone booths in England were made from cast iron). The word “telephone” has lost its white and gold sheen. The iconic crown above the door is all but gone. They don’t even have functioning phones inside. Yet they still stand. They still draw the eye, and they are still quirky totems to the diversity of Albuquerque. And that has always been the purpose of the red phone booth, to draw the eye. (And, of course to make phone calls. For the kids out there, there used to be these things called phone booths. You went inside, picked up a big, clunky receiver, dropped in some change, and made a phone call. That’s all they did. No apps, no music, no Instagram. Crazy, right?)

smog of the city. The first K2s rolled out in 1926.

The phone kiosk got multiple upgrades and design changes over the years and in 1935, the United Kingdom unveiled the K6.

This new design, essentially a streamlined version of the K2, is the iconic red phone booth model that we recognize today. By 1980, there were 73,000 of these kiosks around the world.

In the early 1980s the telephone component of the Post Office was privatized and named British Telecom. They took over ownership of the red phone booths and by 1985, had replaced nearly all of them with

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more modern designs.

In Albuquerque, the appearance of the phone booths is something of a mystery. We spoke with the Department of Transportation, the Telephone Pioneer Museum, Municipal Development, the Historical Preservation office, the Albuquerque Museum, and several historians and nobody seems to know much about them. Is it another British invasion? Time will tell.

Despite their mysterious origins and loss of functionality, the phone booths continue to draw attention as public art. Cheers to that! —TH

PHOTOS BY DON JAMES/ATM

The first British phone booths began appearing in the streets of London in 1921.

Known as the K1 (for Kiosk No. 1), these phone booths were made of concrete and were funded and built by the United Kingdom Post Office. The Brits hated them. So, in 1924, the Post Office held a competition to make a more popular phone booth.

Known as the K2, the new booth sported a snazzy red paint job specifically designed to help Londoners spot them through the

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PHOTO CONTEST

SANDIA LAKES

By Rathi Casey

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nyone with a passing familiarity with the Duke City can take a quick look at this month’s featured photo and issue a pretty solid guess about when it was taken. Hot air balloons are a common enough site around here, but to get that many in the air at once, it’s got to be a morning in early October, when the International Balloon Fiesta is in full swing.

A bit harder to pin is precisely where it was taken: facing south at Sandia Lakes, off El Camino Real. “A friend of mine

[had] attended a wedding there a couple weeks back, so when I saw the sign as we drove by I suggested we check it out,” says Rathi Casey, who took the photo in October 2019 while driving around with her husband and daughter, trying to get a few different views on the rising balloons.

“My one-year-old daughter was just mesmerized by the sight of all the balloons at the Fiesta.”

Originally from Hong Kong—which has the third highest population density in the world—Casey sees Albuquerque

as a place that strikes a perfect balance between urban living and outdoor recreation opportunities. These days, she pursues photography as a hobby, but that doesn’t mean she isn’t without formal training. “I took several classes in college and used a DSLR at the time,” she says.

Her Sandia Lakes photo, however, was taken on her iPhone, adding another excellent visual document to the history of the world’s most photographed event.

—ZB

Enter ATM’s photo contest and see your photo featured in our PHOTO OF THE MONTH! Submissions should include one high-resolution digital file sent by email. All photos sent to ATM will be property of the magazine and will not be mailed back to sender. All entries should include your name and phone number. Please include a bio and a brief description of how the photo was taken.

Email entries to: photocontest@abqthemag.com

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Co-Artistic Director, Cardboard Playhouse Theatre Company (Editor’s note: this column ran in our June, 2020 digital-only edition, but we felt Doug needed an encore in our newly-returned print version.)

Growing up in ABQ, Doug Montoya dreamed of being in Star Wars. He didn’t land in a galaxy far, far away, but his life and career still managed to end up in theater. As a trained thespian, Montoya helped build the local theater scene. He has run numerous improv troops (he started out in 1988 while living in Los Angeles) and is the co-owner (along with partner Kristin Berg) of Cardboard Playhouse, one of ABQ’s premier children’s theaters. —TH

1. My favorite childhood memory was when my uncle and four sisters and I went to Disneyland.

It was 1976 and the Matterhorn [rollercoaster] was brand new.

2.

My most treasured possession is my hamburger wallet. My son got me my first one and I just keep buying new ones when they wear out.

3. A few years after Kristin Berg and I opened The Box Performance Space, we decided to visit one weekend. Nobody knew who we were, and we just watched how much fun everyone was having in this place that we had built.

4. I hate the term, “butts in the seats.” It makes the audience seem like asses.

5. I have a Van Dyke mustache.

It was a problem when I was on the television show Interrogation. They thought it wasn’t period accurate.

6. I’ve never actually gotten to see a show on Broadway, but I

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catch all of the traveling shows.

My favorite has to be The Lion King.

7. When I was a child, all I wanted to do was be in a Star Wars movie. It didn’t happen, but I am still a huge Star Wars geek.

8. I build a lot of LEGO. Specifically, I build a lot of Star Wars LEGO. My favorite piece is a huge replica of BB-8. [A droid from the new Star Wars trilogy.]

9. My personal motto is: If you are going to pick your nose, pick it big!

8.

My mentor growing up was my high school theater teacher. He was a hard-core Marine and ran rehearsals with an iron fist. He didn’t mess around but was caring at the same time.

11. My very first job was at Der Wienerschnitzel. I was in high school and a few months after I started, the company removed the “Der” from the name.

22. My favorite showtune is Isn’t it Possible. Yes, it’s from Seussical: The Musical.

13. I took third place in my middle school talent show. I dressed up in tie-dye and stuck paper musical notes all over me and sang I Write the Songs by Barry Manilow.

23. I wrote a script a few years ago called The Third Act. We just filmed it this year and it’s set for an August release.

14. I was in the National Guard from 1981 to 1987. I was a medic.

15. I was on national news during the Iran Contra affair for creating the “Ollie North Burger.” I was working in a Pasadena restaurant and suggested a burger with everything shredded and topped with an American Flag. [Oliver North was a central figure in the Iran-Contra affair and admitted to Congress that he had illegally shredded documents.]

24. The first show I ever produced was Charlie Brown Christmas. Nobody had done it at that point and so getting a script and the rights was impossible.

25. I got into the theater business by helping a friend bring audiences into his struggling theater with a children’s show. It was a huge success and so I did another one and here I am 15 years later.

16. I played a singing zombie in the Netflix show Daybreakers.

I was put in a tuxedo and full makeup and sang a commercial jingle over and over.

17. I love hip hop documentaries. It’s funny because I don’t even listen to hip hop.

18. My most interesting role was in the female version of the famous play, The Odd Couple, in which I played one of the Castillo Brothers.

19. I started out doing children’s theatre as a way to have fun with my son. He was in all of my shows at the beginning.

20. I make loud comments during the previews at movie theaters. My son gets so embarrassed that, in the past, he has moved seats to get away from me.

21. My favorite show that I’ve ever produced is Seussical: The Musical.

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PHOTO BY DON JAMES/ATM

With Doug Montoya

12. I have a weakness for margaritas. They are my guilty pleasure.

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