Eat, Drink, and be Merry!
Welcome, fall! As the leaves begin to change and the temperatures cool, our cravings shift toward comforting flavors that warm both body and soul. October is one of our most delectable issues of the year, and this month we’re celebrating the food and drink that makes Albuquerque such a delight for the senses.
We had the privilege of sitting down with Chef Christopher Bethoney at Campo, and John Calvin, owner of Casa Rondeña and Animante de Rondeña to learn all about their food and wine. Both locations are stunningly beautiful.
For me, the smells of fall bring back memories of sitting in my mom’s kitchen. The aroma of cinnamon, baked apples, pumpkin pies, and hearty soups fills me with nostalgia. My family’s favorite tradition was gathering around the table for a big pot of homemade chili on chilly evenings, the kind of meal that warms you from the inside out.
There’s an art to creating a dish that not only satisfies your taste buds but also stirs memories of home. Food has a unique way of connecting us to our past while bringing us together in the present. Whether you’re enjoying a meal out with friends or hosting a cozy dinner at home, these shared moments are what make life flavorful.
Here’s to savoring every bite this fall,
RINGROSE, PUBLISHER
October 2025
PUBLISHER
Rich Ringrose | rich.ringrose@citylifestyle.com
EDITOR
Richard Lakin | richard.lakin@citylifestyle.com
STAFF WRITERS
Reagan Bervar, Rudy Carrillo
STAFF PHOTOGRAPHER
Autumn Ogelsby
SOCIAL MEDIA COORDINATOR
Alexandria Gonzalez
CONTRIBUTING WRITERS
Richard Lakin, Reagan Bervar, Rudy Carillo
CONTRIBUTING PHOTOGRAPHERS
Douglas Merriam, Zach Olson, Richard Lakin, Autumn Ogelsby, Alexandria Gonzalez, Brandon Nelson, Photography by D'Nelle, Steve Larese
Corporate Team
CEO Steven Schowengerdt
COO Matthew Perry
CRO Jamie Pentz
VP OF OPERATIONS Janeane Thompson
VP OF SALES Andrew Leaders
AD DESIGNER Andrew Sapad
LAYOUT DESIGNER Kathy Nguyen
QUALITY CONTROL SPECIALIST Hannah Leimkuhler
1: Casa Rondeña Winery Tour: Sarah Archuleta 2: Casa Rondeña Winery Tour: Robyn Christian 3: Casa Rondeña Winery Tour: Alondra Ramos
4: Casa Rondeña Winery Tour: Miranda Garcia 5: Casa Rondeña Winery Tour: Destiny A. 6: Casa Rondeña Winery Tour: Sophie Monsef 7: Casa Rondeña Winery Tour: Julian and Madison
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Campo
ARTICLE BY REGAN BERVAR PHOTOGRAPHY BY DOUGLAS MERRIAM
A Farm To Table Way of Life
Campo at night
Los Poblanos is a destination, and a living story of New Mexico; a pocket of treasure. It’s a place where the scent of lavender drifts on the breeze from rows of purple fields, and the desert light shines bright on edible gardens growing. The guest experience is as rooted in the land as it is in the culture. At Campo, the property’s field-tofork restaurant, that spirit is translated to the kitchen, where seasonal harvests and regional flavors create a dining experience that connects person to plate. The chefs are taught to relish in the beauty of seasonal flavors and cherish the changing of palates that come with them.
Christopher Bethoney is the Executive Chef at Campo, where harvesting the fruits of the land and catering to the seasons is rooted in Bethoney’s philosophy as a chef. “[The food] Definitely needs to be of this place,” Bethoney said. “It is supporting the local community and what they're producing and then creating delicious food from humble things.”
Bethoney claims that you won’t find anything too showy on the menu at Campo, because their ingredients speak for themselves. Each ingredient comes
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Head Chef Christopher Bethoney
“Campo is a dreamy desert oasis that doesn’t just draw from the land but gives back to it, working in harmony with the elements.”
with a story of local origin and has a background connected to the culture, a terroir to the land perhaps. “Something that I teach the cooks early on in their time here is for them to think about three things,” Bethoney said. “The first one is local, the second one is seasonal, and the third one is meaningful. So if they look through those lenses, it should end up being ‘of this place’ and be meaningful in some way to this area that we're in, the Rio Grande Valley.”
The menu at Campo is curated by the surroundings, and each element has an intention that connects it to the land. “The ingredients and producers, the farmers, those people are making the menu more than we are,” Bethoney
said. “It starts with what they're bringing us first, and then it's up to us to problem solve and figure out how to best showcase it on the menu, and make good food with the products you're given.”
Bethoney is as likely to be found in the fields as in the kitchen, sometimes still in his chef whites, harvesting mulberries, spreading mulch or picking tomatoes. That spirit of immersion extends to guests as well, through La Vida Generosa, or ‘the generous life,’ an all-encompassing package designed to showcase the very best of Los Poblanos. It invites visitors to experience everything the property has to offer: dining at Campo, staying at the historic inn, relaxing with spa and wellness offerings such as yoga, and
exploring La Quinta, the estate’s cultural heart that now hosts weddings, events, and long-table dinners.
Campo is a dreamy desert oasis that doesn’t just draw from the land but gives back to it, working in harmony with the elements. It’s a place to reconnect with the rhythms of the seasons and savor flavors that embody the true local essence of New Mexico.
Campo is located at 4803 Rio Grande B lvd. NW,Los Ranchos de Albuquerque.
Their phone number is 855.486.1380 and their website is https://lospoblanos.com
Ceviche
Three Sisters Tlacoyo
Open fire hearth cooking Agnolotti
“I
- Allie M.
TEQUILA AND Mezcal
AGAVE SPIRITS FIND AN UPSCALE MARKET
ARTICLE
BY
RICHARD LAKIN
PHOTOGRAPHY BY ZACH OLSON AND RICHARD LAKIN
While tequila is popular in the southwest, it is still a mystery to many people. Sometimes thought of as a second-rate drink more suited to spring break in Cancun, both tequila and mezcal have developed a connoisseur following, with some brands running into the hundreds of dollars for a bottle. Unfortunately, many bars across the U.S. have long served a well-known cheap tequila that tastes of the additives used to enhance the color. Mixed with an equally cheap sugary pre-packaged margarita blend, it can be a source of hangovers and a bad taste experience that turns off customers who have never tried the premium brands. As a general rule, be careful of tequila with the word “gold” in its name, which usually indicates that they have a color additive. Stick with the top-shelf agave spirits.
There has lately been a trend for celebrities to own distilleries and produce their own brand, including George Clooney, Dwayne “The Rock” Johnson, rocker Sammy Hagar, TV chef Guy Fieri, as well as Bryan Cranston and Aaron Paul from “Breaking Bad,” to name a few.
So, why the sudden interest in tequila and mezcal, and what’s the difference in the two drinks? They are both distilled from agave, a succulent native to arid regions of the Americas. Many distillers go back four or five generations of carefully crafted agave spirits. The taste is unique...earthy, sweet, and herbal, sometimes with a peppery aftertaste.
Agave fields in Mexico
Preparing an earthen oven to cook the agave
Tequila has strict government requirements as a national product of Mexico. By law, it cannot be called tequila unless it contains 51% Blue Weber agave and is between 35% and 55% alcohol content. Additionally, it must come from the Mexican state of Jalisco or a few other municipalities that were “grandfathered” in. It is similar to champagne in that it has a geographic location that determines its authenticity. There is a town in Jalisco called Tequila.
Tequila is distilled in copper or stainless-steel stills. Some of it is bottled right out of the still, and some of it is aged in oak barrels. Unaged tequila is called blanco, joven, or silver, and is a clear liquid. Many aficionados of tequila prefer it this way. Drunken neat, it has a more agave-forward profile with notes of citrus and pepper.
We talked to Zach Olson, who is a professional sommelier and is involved in the beverage distribution industry. We asked him about barrel ageing, and he told us, “Reposado includes anything barrel-aged from two months to one year, añejo is one to three years, and extra añejo is anything over three years. Generally, as you age tequila, the product becomes less of the agave taste and more of the flavor of the wood. In this country we have an affinity for dark spirits, and we like spirits that taste of ancient
wood. We have a fascination with bourbon that spends a lot of time in the barrel. Generally, the longer the tequila sits in wood, the more it adds a sort of textural velvety smoothness to the final product. My personal preference is for little to absolutely no wood used at all. It’s smoother with barrel ageing, but much of the agave notes are diminished.”
Unlike tequila, mezcal can be made from just about any type of agave and can be produced in a wider geographic area. The process is a more traditional and rustic method, mostly by small-scale distillers, rather than the more industrial method employed by modern tequila producers. Zach told us, “The heart of the agave plant, called the piña, is roasted in earthen pits that impart a smoky note to the mezcal. Many distillers crush the agave with a millstone turned by a burro. The lack of a more industrialized process is the key difference between tequila and mezcal. It can also be barrel-aged like tequila. Many agave connoisseurs feel that the rustic distillation and smoky notes give mezcal more character.”
In recent years, mezcal has seen increased popularity in the U.S. Some mezcal is infamously known for the inclusion of a worm in the bottle. There are many myths about the purpose and effect of the worm. It is more than likely just a marketing
Giovanni Martinez, manager of Los Conejos tequila bar in Albuquerque
Harvesting the piña
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ploy, but some distillers swear that it improves the flavor. Most mezcal imported to the U.S. does not contain a worm.
Zach says, “It's important when we're thinking of tequila and mezcal to understand that these are similar to the way that we would approach wine. These are products of the environment. This is an agricultural product. The best examples of tequila and mezcal are the producers that care for the land...that care for their agave...that care for the production of a clean, well-made spirit that is reflective of the land that it was grown in.”
So, what about agave spirits in mixed drinks? We talked to Giovanni Martinez, manager of Los Conejos tequila bar in Albuquerque. He told us, “The biggest thing to think about is what agave spirit you're going to use. The flavor profile is really important, even though each par ticular bottling has its own unique character. It's good to keep things in mind, like unaged tequila products are going to have more of that cooked agave flavor so you're going to get minerality. You're going to get some sharper pepper and even citric tones once you start going into aged spirits. Then you start looking at what the barrel takes away and what the barrel gives to the spirit, and you start seeing a little bit more of vanilla notes and caramel notes, so as the spirit ages the fla vor is going to change and you’ve got to keep that in mind when you're mixing it into a drink.”
Margarita, Santa Fe
Giovanni gave us some mixed drink recipes. “Our biggest seller of all time is our Mezcalero. We’ve made over 800,000 of those in the past eight years. It’s made with Ojo de Tigre mezcal, fresh pineapple, ginger, honey, lemon, and blanc vermouth. Another favorite here is our Carmen, which is hibiscus-infused sotol, reposado tequila, Fresno chile syrup, fresh lime, and rose water. Sotol is a spirit made from the Dasylirion plant which grows in Mexico and throughout the U.S. Southwest. The taste is similar to tequila and mezcal. It’s getting increasingly popular, and there are brands produced here in New Mexico. It gives us a chance to include a local spirit. Our Batanga is also popular. It is a drink that is often mixed in one particular bar in the city of Tequila, Jalisco. It’s a favorite of distillers there. It’s made with tequila, Mexican Coke, lime juice, and salt.”
Putting the finishing touch on an agave spirits drink is adding an ingredient to the rim of the glass. The classic is coarse salt with a lime. Many of us, at some point in our lives, have licked our hand, applied salt, chugged a
“It’s important when we’re thinking of tequila and mezcal to understand that these are similar to the way that we would approach wine. These are products of the environment.”
shot glass of tequila, and then sucked on a lime. A lot of bartenders use Tajin, which is a blend of dried ground mild chili peppers, dehydrated lime, and sea salt. It can be applied to food as well. Another interesting element for the rim is Sal de Gusano, which is agave worm salt. It is a mixture of ground tequila worms, Oaxacan sea salt, and dried chilis. It doesn’t sound appetizing, but it is an exotic addition to a cocktail and tastes very good. It’s a great conversation starter when presenting it to guests and can also be applied to food.
There are a lot of myths and misconceptions about tequila and mezcal. We hope that we have cleared some of them up. Enjoy!
EDITOR’S NOTE:
I traveled all over Mexico during my days as a video cameraman and lived in Mexico for a couple of years, so I had access to highend tequila and mezcal at lower prices. My recommendation for a good agave spirits drink is a mezcal called Ilegal Joven (so named because it used to be smuggled into Guatemala without a tax stamp), drunk neat in a tequila shot glass with half the rim covered in Tajin and the other half in worm salt. ¡Órale!
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ARTICLE BY RICHARD LAKIN | PHOTOGRAPHY COURTESY OF CASA RONDEÑA WINERY
Casa Rondeña Winery
Award winning wine in a serene setting
Award-winning vintner and owner of Casa Rondeña Winery, John Calvin, wanted to create a serene environment with Mediterranean ambience where food, wine, music, memorable events, architecture, wellness, culture, and intellectual discourse are the essential elements. To that end, he and his two young sons, Ross and Clayton, did their first grape plantings and started the winery in 1995 at Los Ranchos de Albuquerque.
John told us, “The driving force for me was to create a center of gravity for the dense and beautiful culture of New Mexico. We took the name from a place in Andalusia in southern Spain, where I spent a lot of time as a young man as a Flamenco player. I studied the classical music of India and the Flamenco of Southern Spain. It was there that I began to form the philosophy that wine, in addition to music and architecture, is another way to experience the beauty around us and to join the diverse elements of nature and earth into a graceful fabric.”
John opened The Tasting Room and a winery building in 1997. In 2008, he added a new barrel aging and storage facility to expand the production capability and to hold special events. In 2010, he moved out of the home that he had built on the property and created the 1629 Club, named after
the year that Spanish monks first smuggled grape vines for winemaking to New Mexico, which, at that time, was forbidden by the Spanish Crown. Membership in the 1629 Club includes access to the private club and many other benefits. Animante de Rondeña is a new event venue for weddings and other special celebrations, both grand and intimate. The 1629 Club and Animante de Rondeña both offer annual memberships with many perks.
John’s winery produces a number of award-winning wines. He has dedicated himself to producing the best red wines in the state, including the 2008 Meritage and the 2009 1629. The Meritage Red has received 11 gold and double-gold medals over the last 3 years. The winery also produces very well-respected white wine offerings as well, including his estate-bottled Riesling blends, which won Best of CONTINUED >
Award-winning vintner and owner of Casa Rondeña Winery, John Calvin
Show in the New Mexico State Wine Competition for two consecutive years, and his 2005 Cabernet Sauvignon Founder’s Reserve. His passion is to seek the best expressions of the high desert environment.
John says, “New Mexico is the oldest wine producer in North America, so it’s part of our cultural institution. I wanted to remind New Mexicans of our
roots in southern Spain. Our Spanish and Moorish architecture reflects that as well. I like to celebrate the creation of beauty for its own sake and just make it a better place to live.”
A native of the Rio Grande Valley, he also brings in artistic and philosophical events. He told us, “We are really dedicated to the performing arts. I think for a
chamber music venue, it's the nicest in New Mexico. We also focus on philosophy, literature, learning, and community outreach. We have monthly philosophy and literature meetings.” When we were writing this story, he was planning an event to honor veterans in New Mexico. These events endeavor to be diverse and inclusive. His commitment to the local culture, architectural aesthetics, contemplative/educational experiences, and respect for the land is notable.
John sums up his philosophy, “Many people ask me, well, how did you get from architecture to winemaking or music to architecture, and my answer is ‘I didn't.’ They're all the same thing in my brain. They are all elements of those disciplines.”
Casa Rondeña Winery is at 733 Chavez Road NW, Los Ranchos de Albuquerque.
Their phone number is 505.344.5911, and their website is https://www.casarondena.com/.
“New Mexico is the oldest wine producer in North America, so it’s part of our cultural institution”
ARTICLE BY RUDY CARRILLO | PHOTOGRAPHY BY AUTUMN OGLESBY
America loves its coffee. Hot, fresh, flavored, and/or locally sourced, American cities are a testament to the passionate affair we’re having with those luscious beans. Of course, Albuquerque is no exception, with heaps of carts, trailers, trucks, and shops that are guaranteed to tempt one’s taste buds. Albuquerque City Lifestyle Magazine looked at the plentiful offerings available here in the Duke City. We came up with a handful of excellence … and three shops that stood out among all the rest of the best.
O’BEANS COFFEE
12760 San Rafael Ave NE Ste C-2
Albuquerque, NM 87122 M-F 6am-4pm; Sat 7am-4pm; closed Sunday http://www.obeanscc.com/
Located in the picturesque Sandia Foothills and the lively Sandia Heights neighborhood, O’Beans features an engaging Volkswagen Bus theme that harkens back to the shop’s beginnings as a mobile service that served up its tasty products all over town in a brightly painted VW. Owner Sarah reflected on the shop’s fortunes, their decision to go ‘brick and mortar’, and their unique air-roasting process, telling the magazine that, “We started in 2014, all mobile, and we opened the shop in 2017. We were buying beans from some great distributors, but then we got our own roaster! We upgraded when my husband Tony heard about air-roasting.
“We wanted distinct aromas and flavors.” Different from traditional barrel roasting, Sarah added that their process results in unique flavor profiles that their clientele “absolutely love.”
The shop sells 14 varieties of air-roasted beans, including exotic roasts with names like the fruity Tanzanian Peaberry Kilimanjaro and the creamy and spicy India Monsoon Malabar Gold (both $12.50 per 8oz. Bag) — all handcrafted by Sarah’s nephew, Tony. They also offer a complete menu of hot and iced coffee drinks. Those include the ever-popular “Abuelita” ($4.56) a Mexican mocha with dark chocolate and cinnamon notes.” Delicious beans are where we start with every drink, especially espresso”, Sarah continued.
Finally, she had this to say about the shop’s highly entertaining Volkswagen theme: “We do everything with love … when we started, we were in the VW Transporter Bus, which lent a sense of wonder; we want customers to
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experience that same sense of wonder when they visit the shop.”
CANDLESTICK COFFEE/ GRINDING GEARS COFFEE COMPANY
At The Farm Stand
4206 Corrales Rd, Corrales, NM 87048
M-Sun 8am-3pm
https://grindinggearscoffee.com/
Good news, caffeine lovers! Candlestick Coffee and Grinding Gears Coffee have officially merged to create one of the city’s most potent retail outlets for all things coffee bean. And actually, these busy grinders and entrepreneurs have been making their name(s) in this town on two accounts. Besides roasting and selling some of this region’s aromatic best, the shop’s proprietors, Zach Smith and Jason McDermott, have stepped into the community spotlight as advocates and practitioners of supportive employment for differently abled local citizens.
Partner Jason explains: “I’m on the Grinding Gears side of things. We started out as a coffee truck in 2014; we were very successful. Our mission has always been to support individuals with intellectual and developmental disabilities. We do this through job training, job placement, and on-the-job support. I’ve known Zach for years; we both share the same vision. He’s a fantastic roaster.”
Jason had a vision of the future that he shared with his old friend. Together, he and Zack decided to make that vision happen. “Zach sources all of his beans from specific farmers; he knows what he is looking for, and then he roasts in super-small artisanal batches.” These highly crafted small batch roasts include favorites like crisp “Guatemala” and “Peru” varieties, as well as the highly recommended and brightly accented “Corrales Roast”. ($21-23 per 1lb. bag).
CANDLESTICK COFFEE AND GRINDING GEARS COFFEE HAVE OFFICIALLY MERGED
Zach sources all of his beans from specific farmers; he knows what he is looking for, and then he roasts in super-small artisanal batches. These highly crafted small batch roasts include favorites like crisp “Guatemala” and “Peru” varieties, as well as the highly recommended and brightly accented “Corrales Roast”. ($21-23 per 1lb. bag).
“Delicious beans are where we start with every drink, especially espresso.”
The future of Grinding Gears may include a coffee shop, but for right now, the two partners want to concentrate on “putting out the best beans in Burque while manifesting their bigger mission, which is supporting people with disabilities”.
GRANDMA’S COFFEE GARDEN
124 Girard Blvd SE Albuquerque NM 87106 W-Sun 8am-1pm https://www.grandmascoffeegarden.com/
On the southwestern edge of the University of New Mexico’s lofty main campus, near the place where the well-worn ‘student ghetto’ becomes a toney version of ‘Nob Hill’, in a verdant garden surrounded by age-old adobe walls one may spend a pleasant morning watching bees drift from colorful flower to flower as college students come and go while the coffee — robust and relaxing — flows abundantly.
Grandma’s Coffee Garden — run collectively by a trio known to their growing clientele as Betsy, Austin, and Adrian — has done the impossible; they’ve created a compelling coffee oasis in the midst of a very busy urban environment. As Betsy recalled to this reporter as she filled up what turned out to be a totally awesome 16-ounce hot brew, American style ($.4.99), “We wanted to do something different. Something people could relate to. We’re accessible and understandable.” The Garden certainly is welcoming.
Simple yet beautiful like an old cottonwood or a new wildflower bloom, this shop uses locally sourced beans and a super-sweet spot to remind us all of the beauty of nature and of coffee in the community, as Betsy pointed to their website, reminding readers that, “We have a mission to bring community back to coffee — to create a space where you meet new friends, chat with your neighbors, and see your besties.”
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THE GILA NATIONAL WILDERNESS
New Mexico destinations
ARTICLE BY RUDY CARRILLO
Folks who know New Mexico know the Gila Wilderness. Located within the sprawling, history-laden Gila National Forest, this storied and wild land is truly the stuff from which dreams are made. For outdoors enthusiasts, seasoned hikers and campers, wildlife lovers, and just about anyone interested
PHOTOGRAPHY BY AUTUMN OGLESBY
“Located within the sprawling, history-laden Gila National Forest, this storied and wild land is truly the stuff from which dreams are made.”
Clean Water Saves Lives
in the rich and wonderful places our state has to offer, the beauty, magic, and challenge of the Gila National Forest and Gila Wilderness await.
GETTING THERE
The Gila National Forest is located in the Southwest part of our enchanted state, between the towns of Silver City and Reserve. The area is nourished by the Gila River, flowing east through southern New Mexico and Arizona, emanating from the mountainous Black Range and emptying into the Colorado River near Yuma. Driving to this national forest is as easy as gassing up and heading south on I-25, past Truth or Consequences and Elephant Butte, to the Hillsboro exit at mile marker 63. That part of the trip takes about two hours. From Hillsboro (which is also worth checking out; the town has a wonderful reputation as a haven for explorers), expedition leaders have a choice to make: it’s a 57-mile, hour-and-a-half drive to Silver City via NM 152. The road is narrow, twisting, and often mountainous, but the scenery is absolutely fantastic. On the other hand, it takes about two hours to drive 109 miles south into the desert, to Deming, and then north into the Black Range Mountains via New Mexico roads 26, 27, and 180. Either way, you’re bound to end up at the southern edge of the forest and its three wilderness areas — The Blue Range Wilderness Area, The Aldo
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Leopold Wilderness Area, and the expansive Gila Wilderness — in the scenic and friendly mining town of Silver City.
A NOTE ON HISTORY AND PRONUNCIATION
According to the Forest Service, the word ‘Gila’ has its origin in the language of the Indigenous Yuma people, who referred to the river as ‘Hah-quah-saeel’, a phrase that means ‘running water which is salty’. Spanish explorers contracted the word into its present form, which is pronounced Hee-la. The Gila Wilderness is the largest federally-designated wilderness area in New Mexico. More than 100 years ago, the area was explored and documented by legendary American naturalist Aldo Leopold, who helped convince the US Government to put the land aside for future generations.
THE NATIONAL FOREST
The Gila National Forest offers the best of New Mexico’s natural and recreational experiences. A short drive north from Silver City puts one in the heart of nearly 3 million acres of mountains, rivers, and forests. There are 139 developed recreation areas in the Gila National Forest, along with 30 developed campgrounds, seven picnic areas, and over 1600 miles of hiking trails in this National Forest. The most interesting and accessible attractions in the Gila include the Cosmic Campground International Dark Sky Sanctuary, the Gila Cliff Dwellings National Monument, and the Catwalk Recreation Area. The Cosmic Campground is one of only 14 certified dark sky sanctuaries on Earth, while the Gila Cliff Dwellings offer a unique vision of life among the ancient Mogollon people who once thrived along the river and in the mountains surrounding the National Forest.
THE WILDERNESS
A quarter of the Gila National Forest comprises wilderness areas. If you’re up for an expansive experience in the wilds of America, the Gila Wilderness may well qualify for a transcendent time. Although hiking and camping in designated wilderness areas and backcountry campsites do not require a permit, we’ve always maintained that it’s a great idea to check in at the USDA Ranger stations in the area, including in Silver City, Reserve, Glenwood, and Truth or Consequences, before exploring the wilderness. Further, the Wilderness maintains a strict code of ethics which forbids the
“A
short drive north from Silver City puts one in the heart of nearly 3 million acres of mountains, rivers, and forests.”
use of any mechanized vehicles (including bicycles) and includes a strict leave-notrace visitation policy.
GO, NOW!
Ultimately, the Gila offers us the wonders of nature: Birdwatching is at a premium, 300-plus species claim the wilderness as home; fishing and hunting are fruitful and varied according to season. Most importantly, a stunningly wide range of ecosystems from dry desert to sublime riparian valleys, hillsides filled with towering pines, and hidden fresh water hot springs are there, just waiting for you, over the next horizon.
The Lindblad family of travel brands is united in creating transformative, small-group journeys that reveal the awe-inspiring wonder of our world. The preservation of the planet and its people is an essential part of our collective mission to safeguard our shared home for future generations. Whether you explore on an expedition cruise, a walking or biking tour, or an immersive wildlife adventure, the spirit of discovery runs through every experience we offer
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THE SEASON’S BEST SANDWICHES
ARTICLE BY ANGELA BROOCKERD PHOTOGRAPHY BY JANIE JONES
Stacked forFall
There’s something deeply satisfying about a well-made sandwich—especially when it comes together with minimal effort but delivers big on flavor. As the season changes and appetites grow heartier, fall is the perfect time to get creative with ingredients tucked between slices of crusty bread or buttery rolls. Whether you’re looking to upgrade your lunch routine, enjoy comforting flavors and bold textures, or impress guests with a no-fuss meal, these easy-tomake sandwiches strike the perfect balance between simple and sensational.
INGREDIENTS
• 3 oz goat cheese
• Fresh arugula
• ¼ cup caramelized onions
• 1 pear, thinly sliced
• Honey, to taste
• Butter for toasting the bread
• Rotisserie chicken breast thinly sliced
• Sourdough bread, buttered (optional)
INSTRUCTIONS
Spread goat cheese on one side of the bread. Top the cheese with arugula, caramelized onions, sliced pears and chicken breast. Drizzle with honey. Top with remaining slice of sourdough bread. Use a griddle or panini press to heat the sandwich.
Glazed Pear & Chicken Sandwich
Honey
Caprese French Bread
Roasted Tomato & Mozzarella
INGREDIENTS
• French bread loaf, halved lengthwise
• 2 cups cherry tomatoes
• 2 garlic cloves, minced
• ¼ cup olive oil
• 1 tsp thyme or rosemary
• Salt, pepper, chili flakes (optional)
• 8 oz fresh mozzarella, sliced
• 1 cup arugula
• 2–4 tbsp pesto (thinned with olive oil)
• Balsamic glaze
• Optional: 4 slices prosciutto
• Fresh basil
INSTRUCTIONS
Toss cherry tomatoes with olive oil, garlic, herbs, salt, and pepper. Roast at 375°F for 20–25 minutes until soft and caramelized. Brush bread with olive oil. Toast in the oven at 375°F for 5–7 minutes until crisp. Layer mozzarella slices on the toasted bread. Add fresh basil. Return to the oven for 3–5 minutes, just until melted. Optional: Top with roasted tomatoes, arugula, and prosciutto (if using). Drizzle with pesto and balsamic glaze.
INGREDIENTS
• 1 grilled chicken breast
• 2 slices pepper jack cheese
• 2 slices cooked bacon
• 1 tbsp fruit jam (fig, raspberry, or jalapeño recommended)
• A handful of fresh arugula
• 3–4 cherry tomatoes (halved)
• 1 tbsp garlic aioli
• 1 brioche bun (toasted)
INSTRUCTIONS
Lightly butter the inside of the bun and toast in a skillet or oven until golden brown. Spread a layer of garlic aioli on the bottom bun. Add the sliced grilled chicken breast. Place the pepper jack cheese over the hot chicken to slightly melt it. Layer on the crispy bacon slices. Add halved cherry tomatoes and a small handful of arugula. Spread the jam on the top bun. Enjoy!
Sweet & Spicy Grilled Chicken Sandwich
Savory Roast Beef with Horseradish Cream
INGREDIENTS
• 2 slices crusty bread (sourdough, ciabatta, French bread)
• 6 oz roast beef
• 2 slices provolone cheese
• 2 tbsp butter (for toasting)
• 2 ½ tbsp mayonnaise
• 1 tbsp horseradish sauce
• 1 tsp Dijon mustard
• Arugula
• Cherry tomato
• Caramelized onions
INSTRUCTIONS
Toast the bread. Butter one side of each slice and toast in a skillet until golden. Heat roast beef briefly in a pan. To make the spread, mix mayo, horseradish sauce, and Dijon. Spread on the toasted bread. Layer roast beef, cheese, and broil briefly to melt. Add arugula, tomato, and caramelized onions if using. Top with the second slice of bread.
TRUSTED. CLEAN WATER.
MIXING HEALTH AND FLAVOR
A Delicious Mocktail to Savor Without the Alcohol.
ARTICLE BY ANGELA BROOCKERD
PHOTOGRAPHY BY JANIE JONES
ROSEMARY PEAR MOCKTAIL
INGREDIENTS
ROSEMARY SIMPLE SYRUP
• 1 cup cane sugar
• 1 cup water
• 3 sprigs of fresh rosemary ROSEMARY PEAR MOCKTAIL
• 5 tablespoons pear juice
• 1 tablespoon rosemary simple syrup
• 1 teaspoon lemon or lime juice
• sparkling water to taste
INSTRUCTIONS
HOW TO MAKE ROSEMARY SIMPLE SYRUP
Combine sugar and water in a pot and cook over medium heat. Cook until sugar is completely dissolved. Turn off heat and toss in rosemary sprigs. Cool Completely.
HOW TO MAKE ROSEMARY PEAR MOCKTAIL
Pour pear juice, rosemary simple syrup, lemon juice, and sparkling water into a glass. Add ice and garnish if desired.
INGREDIENTS
THYME SIMPLE SYRUP
• 1 cup cane sugar
• 1 cup water
• 1/3 cup fresh thyme
GRAPEFRUIT THYME MOCKTAIL
• 3 cups water
• 1 cup fresh grapefruit juice
• 1/3 cup thyme syrup
• Ice
INSTRUCTIONS
HOW TO MAKE SIMPLE SYRUP:
Combine water and sugar in a pot. Bring to a boil and then simmer for a few minutes. Remove from the heat and add fresh thyme and steep.
HOW TO MAKE GRAPEFRUIT THYME MOCKTAIL
Rim glass with sugar if desired. Fill glass with ice. Add 3 tablespoons thyme syrup to each glass and fill up with 1/2 cup grapefruit juice and approximately 1 cup sparkling water. Garnish.
GRAPEFRUIT THYME MOCKTAIL WIZARDLY BUTTER BEER
INGREDIENTS
BUTTER BEER
• 2 liters of creme soda
• 2 tablespoons butter extract
• 2 teaspoons rum extract
CREME TOPPING
• 7 ounce container of marshmallow creme or fluff
• 1 1/2 cups whipping cream
• 1 teaspoon rum extract
INSTRUCTIONS
Add the rum extract and butter extract to the 2 liters of cream soda. Close lid and gently mix. Prepare the topping by combining the marshmallow creme, whipping cream and rum extract. Beat on high for a few minutes until peaks appear. Add a few tablespoons of whipped topping to the bottom of glass. Pour cream soda over topping. Enjoy!
INGREDIENTS
• 3 cups milk of choice
• 1/2 cup sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon nutmeg
• cinnamon to taste
INSTRUCTIONS
Pour milk, sugar, vanilla and spices into a shaker and shake vigorously until blended and foamy. Pour into a glass and garnish if desired.
S
P A G H E T T I
P O M O D O R O
BY AMY BAILEY
ARTICLE AND PHOTOGRAPHY
Enjoy this simple, flavorful food for the soul. ‘Pomodoro’ means tomato in Italian, and that’s what this dish is - a fresh tomato sauce with basil, garlic, onion, and olive oil.
INGREDIENTS
• 1 Tbsp salt
• 3 Tbsp. extra-virgin olive oil
• 1/4 cup onion, finely diced
• 4 garlic cloves, finely diced or minced
• 1 lb fresh tomatoes, halved or chopped (I use garden cherry tomatoes if in season or Roma tomatoes are a good choice)
• Pinch of crushed red pepper flakes
• 3 basil sprigs, divided
• 1 lb. spaghetti
• 1 cup Parmesan, finely grated, divided
• 1 Tbsp butter
DIRECTIONS
1. Heat medium-size Dutch Oven or large skillet over medium heat then add extra virgin olive oil and a pinch of salt. Once hot, add chopped onion then saute until tender, 2-3 minutes. Add fresh garlic and saute until golden but not brown, another 30 seconds.
2. Add the chopped tomatoes to the pan with a pinch of sugar then simmer on medium-low for 20-25 minutes. Stir and press the tomatoes against the bottom and sides of the pan to make saucier. If sauce begins to pop too much, turn down even further. (If sauce starts to thicken too much add pasta water as needed.)
3. Meanwhile, bring a pot of water to boil for the pasta and season generously with salt.
4. When sauce is almost ready, add fresh basil leaves torn into small pieces, plus butter, remaining salt, and freshly cracked pepper. Add more salt to taste if needed.
5. Cook the pasta until it’s just shy of al dente then transfer it to the sauce pot with tongs to finish cooking directly in the sauce. Add splashes of pasta water if needed to cook pasta all the way and to keep it saucy.
6. Toss pasta and sauce with 1/2 Parmesan cheese. Serve in pasta bowls and sprinkle remaining cheese on top. Garnish with fresh basil.
