Albuquerque, NM December 2025

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Holiday traditions and our love of New Mexico

Christmas in New Mexico is a magical blend of cultures, traditions, and timeless beauty that reflects the state’s unique mix of Hispanic, Native American, and Anglo influences. The season begins in early December, when adobe homes, churches, and plazas start to glow with the soft light of  farolitos and  luminarias—small paper lanterns lit by candles that line walkways, rooftops, and churchyards. These flickering lights symbolize lighting the way for the Christ Child and create one of the most enchanting holiday scenes in the Southwest.

In Santa Fe and Albuquerque, families gather on  Christmas Eve for the  Las Posadas procession, a centuries-old reenactment of Mary and Joseph’s search for shelter. This moving celebration, often accompanied by traditional songs and prayers, ends with joyful gatherings that feature food, hot drinks, and the warmth of community. Churches across the state hold  midnight Mass, and many attend dressed in festive attire, blending spiritual devotion with local heritage.

Food is central to Christmas in New Mexico. Homes fill with the aroma of  red and green chile,  posole (a hearty hominy stew),  tamales, and  biscochitos, the state’s official cookie flavored with anise and cinnamon. These recipes are often passed down through generations and shared at family gatherings and neighborhood fiestas.

As 2025 comes to a close, I find myself reflecting on my fourth year here in New Mexico—having moved from Virginia to Albuquerque at the very end of October 2021. What an incredible journey it’s been. This magazine has truly been one of the greatest blessings in my life. Through it, I’ve had the privilege of meeting so many of our wonderful readers who share their enthusiasm for our stories and community.

It has also connected me with countless business owners, creators, and leaders who care deeply about Albuquerque and all of New Mexico—people whose passion and commitment inspire me every day. Over these past few years, the traditions, landscapes, and spirit of this state have woven themselves into my heart.

New Mexico’s beauty, culture, and sense of community have been an unexpected and extraordinary gift to me and my family. I am endlessly grateful for the friendships, opportunities, and inspiration this journey continues to bring. Here’s to the people and places that make this Land of Enchantment truly live up to its name.

Season’s greetings from our family to yours—may this holiday bring you joy, gratitude, and light.

December 2025

PUBLISHER

Rich Ringrose | rich.ringrose@citylifestyle.com

EDITOR

Richard Lakin | richard.lakin@citylifestyle.com

STAFF WRITER

Rudy Carillo, Jill Robbins, Keri Bridgwater

STAFF PHOTOGRAPHER

Autumn Oglesby

CONTRIBUTING WRITERS

Keri Bridgwater, Jill Robbins, Rudy Carillo, Rich Ringrose, Richard Lakin

CONTRIBUTING PHOTOGRAPHERS

Patrick Chin, Ricardo Pimentel, Peter White, NM Jazz Workshop, Richard Lakin

Corporate Team

CEO Steven Schowengerdt

President Matthew Perry

COO David Stetler

CRO Jamie Pentz

CoS Janeane Thompson

AD DESIGNER Andrew Sapad

LAYOUT DESIGNER Kathy Nguyen

QUALITY CONTROL SPECIALIST Marina Campbell

ADDITIONS

We

KITCHENS

Our

ROOFING

We are a family-owned company. Local to the Albuquerque area.

SITUATED AT THE BASE OF THE MAJESTIC SANDIA MOUNTAINS, GREEN REED SPA IS MORE JUST A SPA — IT’S AN ESCAPE INTO SERENITY AND RENEWAL OF ONE’S MIND, BODY AND SPIRIT.

Framed by sweeping high-desert vistas and featuring an earth and sky inspired design, Green Reed Spa offers a transformative experience where nature, luxury, and wellness converge.

Upon entering, soothing earth tones and soft lighting invite you to let go of the outside world. Green Reed Spa draws deeply from the Southwest’s natural elements where custom massages and rejuvenating facials are infused with desert botanicals and tailored to your skin’s unique needs.

Couples can retreat to an exclusive suite for side-by-side therapies enhanced with champagne toasts, a secluded outdoor hot tub, and a private steam shower creating an unforgettable journey of connection and renewal.

Every detail speaks of indulgence. Fourteen distinctive treatment rooms, soak tubs, and tranquil indoor-outdoor areas invite deep unwinding. Men’s and women’s amenities feature hot and cold plunge pools, steam rooms, dry saunas, and private lockers. At Green Reed Spa, salon services go beyond beauty—with luxurious manicures and pedicures to enhance your outward radiance as well as restore balance and rejuvenation from within.

Under the directive of manager Melanie Hentschel, a seasoned professional with 15 years of expertise in the spa & wellness industry, Green Reed Spa has evolved into the destination spa of the Southwest. Melanie’s curation of a full-service menu, signature product line and luxurious spa experiences, such as the exclusive “Journey for Two,” are just a few items which distinguish Green Reed Spa in a class by itself.

Give the gift of luxury. Perfect for a personal wellness reset, a romantic escape or a girlfriends’ getaway, Green Reed Spa redefines the ultimate in Albuquerque luxury. Whether you’re a guest of Sandia Resort & Casino or visiting for the day, seasonal specials and innovative treatments await to help you relax, restore, renew, and rediscover yourself.

ARTICLE BY JILL ROBBINS

PHOTOGRAPHY

COURTESY

OF VISIT LAS CRUCES

EASY WINTER GETAWAY

LAS CRUCES

“DAYTIME WINTER HIGHS IN THE 60S MAKE FOR COMFORTABLE HIKING AND OUTDOOR EXPLORATION.”

Tucked between the desert and the craggy peaks of the Organ Mountains is the perfect quick getaway: far enough out of town to feel like a true escape but close enough to be doable for a weekend jaunt. Swing onto I-25 South and point your wheels toward Las Cruces.

WHY WINTER IS THE BEST TIME TO GO

• Daytime highs in the 60s make for comfortable hiking and outdoor exploration.

• Off-season means fewer humans and easier dining and hotel reservations.

• Easy and scenic 3.5-hour drive from Albuquerque.

Stay: Traditional comfort or unique and offbeat

Whether you seek a hotel or a quirky, design-forward Airbnb, Las Cruces offers a range of accommodations, from charming boutique stays to shipping container homes and sun-kissed adobe casitas.

HOTEL ENCANTO DE LAS CRUCES

This cozy hotel offers onsite dining and an outdoor pool. The comfortable guest rooms feature Spanish Colonial decor and local art. 705 S Telshor Blvd.

HACIENDA DE MESILLA

This boutique inn seamlessly blends inspired dining with thoughtful architecture, offering rooms with views of the Organ Mountains. For added seclusion, choose the Casita King Suite. 1891 Avenida de Mesilla.

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SANDIA RESORT EVENT CENTER 30 Rainbow Road NE, Albuquerque

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Call or email with questions: 505.294.5031 | info@awtravel.com ALL

LUNDEEN INN OF THE ARTS

This owner-operated, hundred-yearold restored Mexican inn has one of the  Southwest's largest fine art galleries. Stay in one of seven charming guest rooms named for different artists. Breakfast included. If you fancy a stay with a B&B vibe, this is one to check out. 618 S Alameda Blvd.

Spa with an “ahh”

Las Cruces’ spa scene is robust enough for a wellness-focused trip or to simply inject a little self-care into your vacation time.  Post-hike hot stones.

SPAOLOGY

This boutique spa offers a range of packages and à la carte services designed to promote relaxation and balance. Enjoy the tranquil outdoor lounge post-treatment. 1730 Tierra de Mesilla Suite 7

“WINDING PATHWAYS AND SURREAL ROCK FORMATIONS, AN A+ CHOICE FOR ADVENTUROUS HIKERS.”

THE SPA DOWNTOWN

This urban spa has a full menu that includes every type of spa and salon treatment you’ve ever heard of and maybe a few you haven’t. The “Downtown Diva” is a full-day head-to-toe experience for ultimate pampering. 440 N Main St.

RUBY SUN

Treat yourself to a massage or facial or mix things up with something a bit outside the box, like a Thai yoga and reflexology session. 570 W Griggs Ave.

DWELL YOGA

The downtown studio offers a variety of techniques and unique ways to practice yoga, including yoga set to live music, or try a sound bath. 424 N Main St.

HIT THE TRAIL

Cool, sunny days call for layers, trail shoes, and exploring the area’s abundant natural beauty.

DRIPPING SPRINGS NATURAL AREA

Over four miles of easy hiking trails with scenic views, ideal for beginners and families.

MESILLA VALLEY BOSQUE STATE PARK

Peaceful trails and excellent wildlife viewing opportunities.

SLOT CANYON

Winding pathways and surreal rock formations, an A+ choice for adventurous hikers.

FOLLOW A DIFFERENT KIND OF TRAIL

Swap switchbacks for sips on  Las Cruces’ wine or ale trails. Las Cruces has six wineries, six breweries, and two distilleries, plus pubs serving libations from around Southern New Mexico. Explore on your own or hop on a tour with Mesilla Valley Wine and Brew Tours.

“LAS CRUCES MUSEUMS ARE A MIX OF ARTS, HISTORY, AND LOCAL TRADITIONS, BRINGING PLENTY OF WAYS TO CONNECT WITH THIS CREATIVE AND DIVERSE COMMUNITY.”

LAS CRUCES’ ART AND CULTURE SCENE

Las Cruces museums are a mix of arts, history, and local traditions, bringing plenty of ways to connect with this creative and diverse community. There’s a quarterly 21+ museum night featuring cocktails and food trucks.

The current exhibit (on through Jan 3) at Las Cruces Museum of Art features Paño Arte from the Rudy Padilla Collection. Paño Arte is a form of drawing and painting on a handkerchief, typically done by incarcerated individuals using rudimentary materials. Free admission. 91 N Main St.

HOLIDAY STAYS

Holiday fun in Las Cruces includes a production of White Christmas at the Las Cruces Community Theater, with performances running through December 21, and lots of twinkling lights against the desert backdrop, starting with the tree lighting in Old Mesilla on December 5.

Want to Auld Lang Syne Las Cruces style? Head to downtown’s Plaza de Las Cruces for the New Year’s Eve Chili Drop, where a giant, lighted chili pepper is lowered at midnight to welcome the new year.

Two Teams, One Goal!

Enchanted Mechanical and Enchanted Roofing operates under the same ownership umbrella, both owned and guided by David and Dominique Baca. While each company functions as an independent, specialized team, they share a unified commitment to professionalism, quality craftsmanship, and customer trust. Together, they form a locally owned network dedicated to enhancing building comfort, efficiency, and performance throughout Central New Mexico.

HANDMADE HOLIDAYS

NORTHERN NEW MEXICO’S CREATIVE SPIRIT,

“Holiday shopping in New Mexico is an exploration of craftsmanship and place.”

With destination boutiques and seasonal pop-ups showcasing the state’s creative range—think heritage textiles to contemporary design objects—holiday shopping in New Mexico is an exploration of craftsmanship and place. Each stop reveals a facet of the region’s cultural lineage and evolving aesthetic. From storied galleries and lifestyle stores in Santa Fe to a newly opened hotel boutique and beloved folkart pop-up in Taos, finding gifts here is less about the list and more about connection—where every piece tells a story of maker, material, and meaning.

Leading the way is Ship Rock Santa Fe, a distinguished gallery and boutique noted for its museum-quality vintage Navajo textiles, pottery, and jewelry. “We always try to have a special selection of antique silver objects for the holidays,” shares spokesperson Zoila Cleaver, pointing to vintage Navajo boxes, stamped salad servers, and delicate salt cellars among this season’s treasures. While Ship Rock is best known as a destination for vintage and antique works, Cleaver emphasizes that the gallery also honors living Native artists. This year,

“It’s a gathering of art, spirit, and connection.”

that includes a new collection from master Hopi jeweler Sonwai (Verma Nequatewa).

Celebrated for its Navajo rugs and blankets, when it comes to an heirloom gift from Ship Rock, Cleaver notes, “there is nothing more special than a one-of-a-kind historic weaving—something that speaks to the history of the region as well as the genius and artistry of the Diné people.”

THE TRADING POST AT FOUR SEASONS RESORT RANCHO ENCANTADO

In the foothills overlooking Santa Fe, The Trading Post at Four Seasons Resort Rancho Encantado offers its own take on thoughtful gifting. Curated by Spa Director Tina Hay, the boutique reflects the resort’s restorative spirit—its setting beside the spa, which sits on a spiritual vortex blessed by a local shaman during its 2008 opening, lends a tangible sense of grounding energy. “This year’s ‘Sip & Shop’ offers the perfect chance for guests and locals to find a custom Four Seasons gift while enjoying our festive tree lighting celebration,” says Hay. Adding that seasonal favorites include Signature Mountain Desert and Christmas Tea Blends created exclusively for the resort by Desert Mountain Tea Company—such as the Tesque Sunrise, infused with mint, ginger, Navajo tea, rosehips, and turmeric— along with New Mexico–made smudge ritual sticks used in the spa’s Signature Spiritual Journey and Mountain Spirit Purificationtreatments. Handcrafted jewelry, candles, and artwork by local talents Beverly Todd and Andrea Bonfils add an artful touch. For a special, locally inspired gift from The Trading Post, Hay points to the resort’s locally distilled Pinon Essence Aromatherapy Collection.

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THE STORE AT WILLA & TAOS FOLK

Continue north along the scenic High Road to Taos, where the creative journey leads to the newly opened Hotel Willa from California-based hospitality group Casetta. Its on-site boutique, The Store at Willa, was developed in collaboration with Santa Fe–based SOTE (Spirit of the Earth)—a partnership that brings together shared values of craft, place, and intention.

Conceived by the Casetta brand team and curated by SOTE co-owner Sophie Sagar, the shop champions locally made and thoughtfully sourced pieces. Much like SOTE’s Santa Fe flagship, a destination space for coveted artisan wares and meaningful design since 2019, the boutique embodies a philosophy rooted in connection. Alongside SOTE’s namesake candle line — each one named for a different

>

The Gallery at Hotel Willa

Located within the newly reimagined Hotel Willa in Taos, New Mexico, The Gallery at Hotel Willa is a 2,000-square-foot exhibition space activated by The Paseo Project, a Taos-based nonprofit that champions community transformation through the arts. This gallery space is a vital part of Hotel Willa’s mission to celebrate the vibrant creative spirit of Taos while offering a unique cultural experience for visitors and residents alike.

Open Friday, Saturday, & Sundays: noon - 5pm or by appointment

“Much

family member, with scents inspired by winter walks through snowy woods and frost on cedar branches — The Store at Willa features a thoughtful edit of New Mexico–made goods. Designer Bianca Shannon brings a rugged yet refined sensibility with her handfinished accessories line Kit Santa Fe that features silk bandanas and molded horse-head slides: a nod to her cowgirl roots and life in the high desert. From Santa Fe’s herbal apothecary scene, Loam by Halley Strongwater provides small-batch plant medicine and skincare crafted from bioregional ingredients— the Virga hydrosol with ponderosa pine and Rocky Mountain juniper, and prickly pear cactus lotion both make perfect stocking stuffers. Adding to the collection is Taos ceramicist Logan Wannamaker, whose wood-fired vases, cups, and mugs shaped by ash, flame, and time are a quiet study in the elemental beauty of the Southwest.

But no holiday shopping pilgrimage to northern New Mexico is complete without a stop at Taos Folk, whose annual pop-up runs November 18 through December 24. Founded in 2008 and now led by owner-director Jessie Tinch, the collective gathers dozens of local makers under one roof at The Stables gallery—this year’s roster features around 60 artists, among them silversmith Lyle Wright and musician Max Gomez. Tinch curates with a keen eye for craftsmanship and community, championing hand-knits, ornaments, and desert-inspired décor that reflect the region’s creative pulse. The space itself, within walking distance of the Plaza, feels like an artist’s salon with warm lighting and makers on-site during launch night. Part marketplace, part community hub, Taos Folk is more than a pop-up—it’s a gathering of art, spirit, and connection that captures the essence of the New Mexico holiday season, says Tinch.

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GIVING the GIFT OF MUSIC

SONGS FOR THE SEASON

Pimental Flamenco

ARTICLE BY RUDY CARRILLO PHOTOGRAPHY BY RICARDO PIMENTEL, PETER WHITE, NM JAZZ WORKSHOP

The ancients say that music is a gift from above, from the realms of heaven and the stars. Whether or not one follows spiritual or religious beliefs, it’s clear that music is a sublime gift given to humanity so that we may celebrate and exalt our existence.

It makes perfect sense, then, that one should consider giving the gift of music for the holidays. Doing so can enhance connections to your friends and fellow people, providing the gift-giver with a heightened sense of purpose while imbuing those who receive such musical gifts with an opportunity to really celebrate who they are and what they themselves can experience during the holiday season and well after.

Although it's not always easy to choose this lofty gift, the rewards are manifest in the joy and years of enjoyment such demonstrations of love and devotion can bring.

With that in mind, here’s a simple yet authoritative guide to giving the gift of music this year for the holidays.

PIMENTEL AND SONS GUITARS

Let's start with beautiful handcrafted guitars as a timely gift. Albuquerque offers several choices in this regard, but the luthiers at Pimentel and Sons guitars offer elegance, beauty, playability, and excellent quality to make such a choice noteworthy and memorable. The Pimementel family has been making guitars in New Mexico since 1951; nearly 75 years later, “The family

“THOSE

WHO RECEIVE SUCH MUSICAL GIFTS HAVE AN OPPORTUNITY TO

REALLY CELEBRATE WHO THEY ARE.”

name is known around the world as one of the best family guitar makers alive. They make each instrument completely by hand, “tailored specifically to each customer”, according to the guitar-makers themselves. Taking a quick look at what this local cultural treasure has to offer reveals several beautiful options, gift-wise. These guitars are hand-made by renowned brotherly craftsmen. They are luxurious and a luxury, too.

“The Pimentel Brothers craft classical, flamenco, and acoustic guitars, as well as mandolins and ukuleles," says Rick Pimentel, one of the chief artists responsible for the brand. The luthier says that the prices for such amazing instruments range from $3,500 to $4,500 for the M-1 classical guitar made with mahogany to their famous Flamenco guitar, complete with European spruce body, ebony fretboard, and Spanish cedar neck for $12,000. The classical Grand Concert Jacaranda Indo Dream Catcher, featuring a body fashioned from Amazon Rosewood and featuring intricate inlay, is priced from $8,000 to $45,000. For more details and to order these magnificent musical instruments for the holidays, contact Rick Pimentel at 505.884.1669.

THE PROFESSOR OF VIOLINS

Peter White, a professor emeritus at the University of New Mexico’s English Department, also makes “some of the finest American Violins available”, as he puts it. Professor White writes that he “started the study of professional violin making in 1980 with Jan Pawlikowski in Krakow, Poland”, where he learned traditional crafting methods using agesold European processes. Up to this date,

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he has made over 250 violins, violas, cellos, and mandolins. Whites’ violins are famous for their smooth and vibrant sound, intense beauty, and heirloom quality. To enlist White in the construction of your next favorite symphonic-quality instrument, it’s necessary to contact him by telephone or email so that he can begin the design and fabrication process to your liking. White’s custom violins all have a base price; please inquire about such; violins include different models, such as the Peter White Stradivari “Tuscan”, and the Stradivari “Messiah”. Reaching out to Professor White is as easy as dialing 505.280.7601 or emailing peter505white@gmail.com.

ALL THAT JAZZ!

While it's certain that the previous gift ideas are luxury items that may appeal to a specific audience, it’s important to note that the gift of music is still accessible to all if one knows where to look in this tunefilled town.

Jazz has always been big in Albuquerque, and some of our city’s lauded ensemble and solo performances are available to make the holidays and new year brighter and more boldly musical. Here, a tuneful research session provides the following idea for a jazzy stocking stuffer.

New Mexico Jazz Workshop has been producing top-quality concerts in the 505 since 1979, when a group of jazz musicians in Santa Fe moved south to Albuquerque to spread the word about the beauty and elegance of jazz music. By becoming a member of this organization, local listeners and concert-goers can access this amazing world, and membership can be quite a gift. There are three levels of membership here, including the Hall of Fame Membership for $250. This level of membership includes one half-pass for Friday & Saturday shows in the Summer Concert Series (8 punches total, up to two punches per show), Early entry (6:15 pm) for the Jazz Workshop’s Summer Concert Series, and discounted concert tickets and adult education classes for two adults. The next

“MUSIC IS A SUBLIME GIFT GIVEN TO HUMANITY SO THAT WE MAY CELEBRATE AND EXALT OUR EXISTENCE.”

level is called the All-Star Membership for $500; benefits include one full pass for Friday and Saturday shows in the Summer Concert Series (15 punches total, up to two punches per show), early entry (6:15 pm) for their Summer Concert Series, and discounted concert tickets and adult education classes for two adults. The ultimate level of membership is known as the ‘Jazz Patron’ membership, which costs $1,000. This essential key to listening in Albuquerque includes two full passes for Friday and Saturday shows in the Summer Concert Series (15 punches total, up to two punches per show), Early entry (6:15 pm) for the Summer Concert Series, and, of course, discounted concert tickets and adult education classes for two adults. For more information, contact the fine folks at NM Jazz workshop, 505.362.4073.

With these kinds of luxurious musical choices available here in our bustling city, we hope that you will be able to ring in the holidays harmoniously, melodically, and with a sense of the power and beauty that resides in the music all around us.

A HERITAGE OF HOME COOKING

New Mexico’s traditional holiday dishes

ARTICLE BY RICHARD LAKIN

PHOTOGRAPHY BY RICH RINGROSE

When visitors come to New Mexico, they always talk about the unique multicultural cuisine that they find here. With Pueblo and Spanish influences, traditional New Mexico home-cooked meals reflect a heritage that is now featured in many of the posher restaurants in the region.

Some of the best cookbooks for these dishes are the ones with recipes that are contributed by the community, usually compiled by a local organization to raise funds. Often, they contain recipes that have been prepared by families for generations.

Recently, we came across a couple of cookbooks that had been passed down to Michael and Theresa Valerio, a senior couple who are originally from Las Vegas, NM. They had belonged to Michael’s mother.  These cookbooks were published by the Public Service Company of New Mexico in the 1970s and were sold to provide utility grants to the underprivileged. The recipes originated from employees, families, and their neighbors, and were very popular... becoming a sort of archive of traditional New Mexico home cooking.

We talked to the Valerios about how these cookbooks became part of their holiday gatherings. Michael told us, “My mother used the cookbook. She would follow up and try out different recipes and compare them to her own way of doing things. The cookbook’s recipes are a very traditional cooking style up north.” Theresa added, “A lot of them were very basic, like the stews, the chilies, tortillas, and sopapillas. Those were all the basic ones, but then we would make some enchiladas and posole. My aunties would make tamales, my mom would make the biscochitos, the breads, and she would make empanadas. For dessert, we would have biscochitos and paletas.” Michael said, “Those traditions in northern New Mexico have been going on since the 1600s when the Spaniards settled in northern New Mexico.”

Theresa reflected on Christmases past, “Christmas Eve, everyone would come from the ranch to Las Vegas, and that’s where we would gather before midnight mass, and they would come, and my mom would just put out the

cookies, and they would bring out the tamales, and everybody would eat posole and just enjoy the meal. I have memories of gathering and eating together...getting together with the relatives and the cousins. The kids would enjoy their company, and then sometimes my mom’s brothers or sisters would come from out of town, and everybody was joyful, and we would gather and eat and share all our different goodies and just enjoy each other’s company. All the kids from the neighborhood would gather and get their little bags and go to all the houses and get treats from people...candy or cookies. It was like trick or treat. That was, of course, many years ago, when we were just kids. Those traditions have all gone away.”

We’ve featured a couple of recipes from a 1979 edition of the cookbook.

CHILE COLORADO (Red Chile)

MODO DE PREPARAR CHILE COLORADO

(Preparation of Dried, Red Chile Pods)

Temperature: 250°F.

Roasting Time: Approximately 10 minutes

Dried, red chile pods, stems removed

The “ristras’ which decorate New Mexico’s countryside in the fall are strings of red chile sundrying for preservation and later use in sauces. The stems are always removed and the seeds may be removed for a more mild flavor.

All red chile recipes are prepared from native grown chile. Canned, red chile powder available in the “spice section” of grocery stores should not be substituted.

Directions:

1. Rinse and dry chile pods. Remove seeds, if desired.

2. Place chile pods on a cookie sheet in a 250°F. oven for approximately 10 minutes. Turn chile pods several times to avoid scorching (the chile pods will turn a deeper red).

3. The toasted chile pods may be used for preparing red chile powder, * or chile concentrate.**

CHILE COLORADO CON TORTA (Red Chile with Miniature Omelettes)

Yield: 4-6 servings

Temperature: Medium-High

Ingredients:

• Shortening

• 2 eggs

• Frying Time: Approximately 5 minutes

• 1/2 teaspoon salt

• 1 recipe Basic Red Chile Sauce*

• 1 tablespoon flour

Directions:

1 . Heat 1-inch of shortening in a heavy pan on mediumhigh heat.

2. Separate eggs and beat egg whites until stiff, but not dry. Beat in egg yolks, flour, and salt.

3. Drop mixture by teaspoonsful into hot shortening. Fry until golden. Drain on absorbent towels and add to chile sauce.

CHILE ARDIENTE

(Fire Eaters’ Chile)

Yield: 2 cups

Temperature: Medium

Cooking Time: Approximately 20 minutes

Freezes Well

Ingredients:

• 1/2 pound pork steak, cubed

• 1 tablespoon flour

• 1/2 teaspoon garlic salt

• 6 tablespoons Red Chile Powder

• 1/2 teaspoon salt

• 2-3 cups cold water

Directions:

1. Brown pork in a medium-size skillet on medium heat. Drain and add garlic salt and salt.

2. Stir in flour and cook for 1 minute. Stir in chile and cook for an additional minute.

3. Gradually add water and stir until mixture is slightly thickened.

CHILE COLORADO

(Basic Red Chile Sauce)

Yield: 2 cups

Cooking Time: 10-15 minutes

Temperature: Medium, Low

Freezes Well

Ingredients:

• 2 tablespoons shortening

• 3/4 teaspoon salt

• 2 tablespoons flour

• 1/2 teaspoon garlic salt

• 1/4-3/4 cup Red Chile Powder

• Oregano (optional)

• 2 cups cold water

• Comino (optional)

Directions:

1. Heat shortening in a medium-size saucepan on medium heat. Stir in flour and cook for 1 minute.

2. Add chile powder and cook for an additional minute.

3. Gradually add the water and stir form.

4. Add seasonings to sauce and simmer at low heat for 10-15 minutes.

*Red Chile Powder recipe on page 1. Varied amounts and varieties of chile will determine degree of hotness. One to two cups Chile Caribe may be substituted.

*For a more mild flavor, tomato juice may be substituted.

NOTE: One pound of cooked beef or pork, ground, cubed, or shredde may be added.

SALSA PEQUIN

(Red Chile Relish)

Yield: Approximately 2 cups Freezes Well

Ingredients:

• 2 cups canned tomatoes

• 1 teaspoon monosodium

• drained and chopped glutamate

• 1/2 cup finely chopped onion

• 2 tablespoons dried chile

• 1 teaspoon garlic salt pequin,**crushed

Directions:

1. Combine all ingredients in a medium-size mixing bowl. Marinate at least 15 minutes before serving.

2. Two cups chopped, fresh tomatoes may be substituted.

BISCOCHITOS

(Anise Seed Cookies)

Baking time: 10-12 minutes

Freeze well

Ingredients:

• 3 teaspoons

• baking powder

• 1 teaspoon salt

• 1/2 cup brandy**

• 1 1/2 cups sugar

• 2 teaspoons anise seed

• 12 eggs, beaten

• 6 cups flour

• 1/4 cup sugar

• 1 tablespoon cinnamon

Directions:

1. Cream lard, sugar, and anise seed in a large mixing bowl. Add eggs and beat well.

2. Combine flour, baking powder and salt in a large mixing bowl.

3. Alternately add flour and brandy to creamed mixture until stiff dough has been formed.

4. Knead dough slightly and pat or roll to a 1/4 inch thickness. Cut dough into desired shapes.

5. Combine sugar and cinnamon in a small mixing bowl. Dust the top of each cookie with a small amount of mixture.

6. Bake in a 350°F. oven for 10 minutes, or until cookies are lightly browned.

*Vegetable shortening may be used as a substitute.

* Varied amounts may be used. Bourbon or sherry may be substituted.

NOTE: The fleur-de-lis shape is traditional for these cookies.

CHIMICHANGAS DE POLLO

(Chicken-Filled, Fried Tortillas)

Yield: 8 servings

Temperature: Medium-High, Medium, Low

Total Cooking Time: Approximately 1 hour and 45 minutes

Ingredients:

• 1 3 1/2-pound whole chicken

• 6 cups water

• 1 medium onion, studded with

• 2 whole cloves

• 2 stalks celery

• 2 large whole garlic cloves (peeled)

• 1 bay leaf

• 2 tablespoons shortening

• 1 large onion, thinly sliced

• 1 garlic clove, minced

• 1 large tomato, cored and diced

• 1 jalapeño chile*

• 1 teaspoon salt

• 1/4 teaspoon crushed, leaf oregano

• 1/4 teaspoon crushed, leaf basil

• 1/8 teaspoon cinnamon

• 8 White Flour Tortillas, warmed** Shortening

• 2 cups sour cream (optional)

• 1 cup Guacamole*** (optional)

• 2 cups grated, cheddar cheese (optional)

• Shredded lettuce (optional)

• Tomato wedges (optional)

• 1/8 teaspoon black pepper

Directions:

1. Place the chicken, water, onion, celery. 2 garlic cloves, and bay leaf in a medium-size stewing pot. Cook chicken at medium heat for approximately 1 1/2 hours, or until the chicken is tender. Allow chicken to cool, remove meat from bones, and chop. (Broth from chicken may be reserved for a future use.)

2. Place shortening, sliced onion, and 1 minced garlic clove in a medium-size skillet and sauté mixture at medium heat until onion is tender. Add the chopped chicken, tomato, jalapeño chile. and remaining seasonings and simmer at low heat for 10-15 minutes.

3. Place approximately 1/2-cup of chicken mixture horizontally across the bottom half of each tortilla. Do not extend the mixture beyond 1 1/2 inches at the sides and bottom. Fold the sides in vier the filling and roll the tortilla jelly-roll style. Secure each roll.

4. Heat 2-inches of shortening in a heavy pan at medium-high heat.

5. Fry each rolled tortilla in hot shortening until crisp and lightly browned. Drain on absorbent towels.

6. Assemble the chimichangas by placing each rolled tortilla on a plate and garnish with 1/4-cup of sour cream. 2 tablespoons of guacamole. 1/4-cup of cheddar cheese, lettuce, and tomato wedges.

* Varied amounts may be used. Chopped. Green chile may be substituted.

ENCHILADAS VERDES DE JOCOQUE

(Green Chile, Sour Cream Enchiladas)

Yield: 3 servings

Temperature: Medium-High, Medium, 350°F. Heating Time: Approximately 15 minutes

Ingredients:

• 3 cups chicken broth

• 3 tablespoons flour

• 1 cup cooked chicken

• 1 cup chopped, green chile*

• 1/2 teaspoon garlic salt

• Shortening

• 9 Corn Tortillas *

• 2 cups grated, sharp cheddar cheese

• 1 medium onion, chopped

• 2 cups sour cream

Directions:

1. Combine 1 cup of broth with the flour in a medium-size saucepan. Add the remaining broth and cook on medium heat until thick.

2. Stir the chicken, chile, and garlic salt into broth and set aside.

3. Heat 1/2-inch of shortening in a heavy pan at medium-high heat.

4. Quickly dip each tortilla into the shortening to soften. Drain on absorbent towels.

5. Combine 1 cup of cheese, onion, and sour cream in a medium-size mixing bowl.

6. Assemble the enchiladas by placing 1/4-cup of sauce on each dinner plate, followed by a tortilla, 1/4-cup of sauce, and 1/3-cup of sour cream mixture. Top with remaining sauce and cheese.

7. Place in a 350°F. oven for 15 minutes, or until cheese melts.

* Varied amounts may be used

NOTE: Traditionally, enchiladas are topped with a fried or poached egg.

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EMBRACE THE SEASON WITH THESE HOLIDAY PARTY TIPS AND TRICKS.

Good Holiday PARTY VIBES

ARTICLE BY SYDNEY KATE LEWIS

Just like that, it’s officially the most wonderful time of the year. And while you may still be stuffed from all the turkey, it’s time to start planning the ultimate holiday party. I’ve included some tips and tricks to make sure it is the absolute best time for your guests.

01

SETTING THE ATMOSPHERE IS CRUCIAL.

The mood is subjective to the type of party you’re having, though. This could include a tree in the corner, an advent wreath on the table, a menorah on the counter, or other decor aligning with your celebration. Either way, I personally recommend lighting a fire in the fireplace or playing a looping video of one on your television to create a festive and cozy ambiance.

02

HOLIDAY GAMES ACT AS ENGAGING

ENTERTAINMENT.

I once played a game where little trinkets from the Dollar Tree were wrapped in a massive ball of plastic wrap, and guests had 30 seconds to unwrap as much as possible before passing it to the next guest, claiming the unwrapped trinkets as their prize. It definitely gets the adrenaline up and provokes quite a few laughs at the random items wrapped inside.

04

THE PLAYLIST IS, IN MY OPINION, THE MOST IMPORTANT PART OF ANY HOLIDAY PARTY.

While everyone is mingling, it is crucial to have some festive background noise. And, while the classics are well, classic, here are my go-to, more modern song choices for some great holiday fun!

• “Christmas Isn’t Cancelled (Just You)” - by Kelly Clarkson

• “Drummer Boy” - by Justin Bieber

• “Fancy Like Christmas” - by Walker Hayes

• “Hot Chocolate” - by Tom Hanks  (From the Polar Express soundtrack)

• “It’s Not Christmas Till Somebody Cries” - by Carly Rae Jepsen

• “Naughty List” - Liam Payne featuring Dixie

• “Redneck 12 Days of Christmas” - by Jeff Foxworthy

• “Stretchy Pants” - by Carrie Underwood

• “Text Me Merry Christmas” - by Straight No Chaser featuring Kristen Bell

• “The Chanukah Song” - by Adam Sandler

Now go create your own, special playlist, pour yourself a mug of eggnog, and dance the night away!

03

FOOD AND DRINKS PLAY A MASSIVE ROLE IN THE HOLIDAY PARTY SCENE.

Whether a simple apple dip (8 oz cream cheese, 1/2 cup brown sugar, 1/4 cup granulated sugar, 1 tsp vanilla extract, and 1/2 cup toffee bits served with apple slices) or a festive drink, such as a cranberry Moscow Mule (2 oz vodka, 1 oz cranberry juice, 1/2 oz fresh lime juice, ginger beer, and fresh cranberries with a sprig of rosemary for garnish), serving holiday-themed food and drinks amplifies the atmosphere.

Winter Luxury Awaits in Every Bath

PHOTOGRAPHY BY JANIE

JONES

Whether you’re hosting a gathering or simply treating yourself, these holiday drinks are guaranteed to bring a little extra cheer to your cup.

HOLIDAY COCKTAILS & COZY CREATIONS

INGREDIENTS:

FESTIVE CRANBERRY GIN FIZZ

A bright, elegant cocktail with a foamy top and a hint of holiday spirit.

• 2 oz gin

• 1 oz cranberry juice

• 3/4 oz lemon juice

• 1/2 oz simple syrup

• 1 egg white

Optional: splash of sparkling water or club soda

Garnish: fresh rosemary or thyme sprig

In a cocktail shaker, combine gin, cranberry juice, lemon juice, simple syrup, and egg white. Shake vigorously for about 20 seconds to create the frothy top. Double strain into a chilled coupe glass to get that smooth, foamy top. Add a small splash of sparkling water if you’d like a bit of fizz. Gently place a sprig of rosemary or thyme on top of the foam.

INSTRUCTIONS: CONTINUED >

SPICED CINNAMON RUM FLIP

A luscious holiday cocktail with warming spices, rich texture, and a beautiful cinnamon garnish.

INGREDIENTS:

• 2 oz dark or spiced rum

• 3/4 oz cinnamon simple syrup

• 1 oz heavy cream

• 1 whole egg

• Dash of ground nutmeg

• Dash of vanilla extract

Garnish: cinnamon stick and a light dusting of nutmeg or cinnamon

INSTRUCTIONS:

Make Cinnamon Simple Syrup:

Combine 1/2 cup sugar, 1/2 cup water, and 2 cinnamon sticks in a saucepan. Simmer for 10 mins, let cool, and strain. Store in the fridge. Add rum, cinnamon syrup, cream, egg, vanilla, and a pinch of nutmeg to a shaker. Shake vigorously for 15–20 seconds to emulsify the egg. Strain into a coupe or stemmed glass like the one in your photo. Top with a cinnamon stick across the rim and a dusting of nutmeg or cinnamon.

Optional: Add 1/2 oz chilled espresso for a coffee kick.

INGREDIENTS:

BOURBON VANILLA BEAN HOT CHOCOLATE

An ultra-creamy, chocolatey holiday drink with a hit of warm bourbon and a vanilla bean twist.

• 2 cups whole milk

• 1/2 cup heavy cream

• 1/2 cup high-quality dark chocolate (chopped or chips)

• 2 tbsp unsweetened cocoa powder

• 2 tbsp sugar or maple syrup

• 1/2 tsp pure vanilla extract

• Pinch of sea salt

• 2 oz bourbon

Topping: 4 large marshmallows

Optional garnish: grated dark chocolate, whipped cream, cinnamon

INSTRUCTIONS:

In a small saucepan over medium heat, combine milk, cream, cocoa powder, sugar, vanilla, and salt. Whisk until smooth and heated through. Add chopped dark chocolate and stir constantly until melted and silky. Lower heat if needed to avoid scorching. Remove from heat, then stir in bourbon. Taste and adjust sweetness or strength to your liking. Top with marshmallows. Add whipped cream, a sprinkle of cinnamon or nutmeg, and shaved chocolate. Optional: Add a pinch of cinnamon and cayenne for spicy depth Kid-friendly version: Omit bourbon and add peppermint extract or caramel syrup instead.

CONTINUED >

HOLIDAY SPICED GINGERBREAD LATTE

A warm, frothy, and festively spiced drink perfect for winter nights.

INSTRUCTIONS:

INGREDIENTS:

For the latte:

• 1 shot of espresso (or 1/2 cup strong brewed coffee)

• 3/4 cup milk

• 2 tbsp gingerbread syrup

• Whipped cream

For the gingerbread syrup:

• 1/2 cup water

• 1/2 cup brown sugar

• 1 tbsp molasses

• 1/2 tsp ground ginger

• 1/2 tsp ground cinnamon

• 1/4 tsp nutmeg

• 1/8 tsp ground cloves

• 1/2 tsp vanilla extract

Optional toppings:

• Ground cinnamon or nutmeg for dusting

• Marshmallow

• Crushed gingerbread cookie around the rim or on top

Make the gingerbread syrup:

In a small saucepan, combine water, brown sugar, molasses, and spices. Bring to a gentle boil, then reduce heat and simmer for 2–3 minutes until slightly thickened. Remove from heat, stir in vanilla extract, and let cool. Store in the fridge for up to 2 weeks. Prepare the drink:

Brew your espresso or strong coffee. Heat and froth your milk. In your glass, add 2 tablespoons of the gingerbread syrup. Pour in the espresso, then the steamed milk, stirring gently to combine. Spoon frothed milk or whipped cream on top. Dust with cinnamon or nutmeg.

Optional: Rim the glass with crushed gingerbread cookie crumbs for extra flair.

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Coro Lux Chamber Chorus’s Handel’s Messiah

December December 19 & 21 19 & 21

December 19 & 21

Maestro Bradley Ellingboe

Experience highlights from Handel's Messiah the way it was meant to be heard with a chamber chorus of 20 of the finest vocalists in the state and a professional orchestra of 16 musicians, all set against the stunning backdrop of Albuquerque’s premier winery.

BREAKFAST HOLIDAY

The holidays are filled with family gatherings. Enjoy these easy, make-ahead recipes to simplify your holiday breakfast; they are sure to impress your guests.

MONKEY BREAD

Ingredients:

• 18-20 Rhodes white frozen rolls

• 1 regular box of cook and serve butterscotch pudding

• ½ cup chopped pecans

• 6 tablespoons butter, melted

• ¾ teaspoons cinnamon

• ½ cup brown sugar

Instructions:

Grease a bundt pan with non-stick cooking spray. Sprinkle chopped pecans around the bottom of the bundt pan. Next, place frozen rolls in the pan, evenly spreading them out. Sprinkle the rolls with the dry pudding mix. Melt butter in a separate container, and add cinnamon and brown sugar and stir. Pour butter and sugar mixture over the rolls. Cover with saran wrap that is sprayed with nonstick cooking spray. Place in a cool oven overnight with the light off. Bake the next morning at 350 degrees for 30 minutes. Let stand for 5 minutes and then turn the bundt pan over onto a serving plate and gently pry out of the pan, allowing time for the pecans and toppings to drip on top. Enjoy!

HEARTY BREAKFAST CASSEROLE

Ingredients:

• 8 eggs

• 2-3 cups torn bread pieces

• 3 ½ cups heavy whipping cream

• 1 pound breakfast sausage, browned

• 1 pound bacon, cooked and crumbled

• 2 cups shredded cheese of choice

• 1 teaspoon red pepper flakes

• 1 teaspoon rosemary

• 1 teaspoon thyme

• Salt and pepper

Instructions:

Spray 9 x 13 pan with cooking spray. Layer torn bread pieces on the bottom of the pan to cover completely. Sprinkle 1 cup cheese over the bread. Whisk eggs and heavy whipping cream and red pepper flakes salt and pepper. Pour mixture into the baking dish. Add bacon and sausage on top of egg mixture. Top with remaining cheese and sprinkle with rosemary and thyme. Bake at 350 for 35 minutes or until the center is done.

GOURMET HOT CHOCOLATE

Add a little extra pizazz to your hot chocolate by using half and half instead of milk, sprinkle with cinnamon and top with a snowman made out of marshmallows and pretzel sticks

Ingredients:

• 1 cup powdered sugar

• ½ cup of cocoa powder

• 1 teaspoon cinnamon, optional

• Milk or half and half

Instructions:

Add dry ingredients to a bowl and stir. For individual servings, mix half of the cocoa mix with a ½ cup milk. Add desired amount of cocoa mix with milk to desired sweetness. Top with whipped cream or marshmallows.

EGGNOG MARTINI

Ingredients:

• 1 ounce vodka

• 1 ounce Kahlua

• 1 ounce brewed coffee cooled

• 3  ounces eggnog

• ¼ teaspoon vanilla extract

• Dash of cinnamon

Instructions:

Add all ingredients together in a shaker and mix. Pour into a glass and serve over the rocks.

CROISSANT LEMON BERRY DELIGHT

Casserole Ingredients:

• 6 large croissants (from the bakery) sliced into cubes

• 3 cups mixed berries

• 1 package cream cheese, softened

• 1 cup  sugar

• 5 eggs at room temperature

• 2 cups half and half at room temperature

• ¾ tablespoon vanilla extract

• ¾ tablespoon lemon juice

Lemon Glaze Ingredients:

• 2 ounces cream cheese, softened

• 1 tablespoon butter, softened

• 1 cup powdered sugar

• 1 ½ tablespoons lemon juice

• 1 ½ teaspoons vanilla extract

Instructions:

Preheat oven to 350 degrees and toast the cubed croissants on a baking dish for 10 minutes. In a mixing bowl, beat cream cheese and sugar until smooth. Add eggs, half and half, lemon juice and vanilla and mix until smooth. Place the toasted croissants into a greased 9 x 13 pan and layer with 1 ½ cups berries. Pour custard mix on top and then add the remaining berries on top. Cover with foil and refrigerate overnight.  Preheat the oven to 350 degrees and bake, covered, for 30 minutes. Remove foil and bake for another 15 minutes. Set aside and make glaze by adding all ingredients to a bowl and mixing until smooth. Drizzle over the casserole and sprinkle with powdered sugar if desired.

HASHBROWN BITES

Ingredients:

• 20-ounce bag refrigerated hash brown potatoes

• ¾ cup green onions, sliced

• ½ cup  grated parmesan cheese

• 1 teaspoon sea salt

• ½ teaspoon pepper

• ½ teaspoon red pepper flakes, optional

• 2 tablespoons olive oil

• ¼ cup pepper jack cheese, optional

Instructions:

Spray muffin tins with non-stick cooking spray. Combine all ingredients in a bowl and stir. Evenly add mixture to each muffin tin and lightly press down. Bake at 400 degrees for 45 minutes. These can be made in advance and reheated for convenience.