2025 NEW CATEGORIES
What’s new, you ask? Well, for starters, we’re adding 28 brand-new categories to our 2025 Best Of The City voting lineup! You can now cast a ballot for the Best Mocktail, Best Arts Event, Best Veterinary Clinic, and two dozen other categories that reflect today’s ABQ. We’ve also added a new section, Community, that’s aimed […]
05.25 Publishers Note
Is it just me, or has Albuquerque’s food and restaurant scene been going next-level over the past year or two?
The Case for Magazines in 2024
A couple days before I took on a position at Albuquerque the Magazine, I was talking to a friend about different kinds of paper. Us both being writers, poets, and editors of our school’s magazine, the conversation was not out of the ordinary. When I told him I was planning on doing an internship here at Albuquerque the Magazine, he said “that’s really cool. I really want to start reading more magazines”.
Passenger Window: Southwest Pieta
Driving slowly down Edith Boulevard over the street’s ample speed bumps, it’s impossible for the very big and very blue sculpture “Southwest Pieta” at the intersection of Roma Avenue on the edge of Martineztown Park not to draw your eye. The sculpture’s massive azure base and intertwined figures invite further investigation into the history of the neighborhood, the sculpture and the artist who created it.
Eats Etc: Turquoise Desert Taproom
Turquoise Desert Taproom has a sports bar atmosphere, but the food isn’t what one might typically expect for such an establishment.
Eats Etc: Burrito Express
As legend has it, Burrito Express got started more than four decades ago in a 250 square-foot building in Roswell, backed by a prolific “Tortilla Machine” and a cache of delicious family recipes.
Eats Etc: New Mexico Beef Jerky Co.
There’s a reason why the beef jerky sold at this establishment has a well-earned reputation for excellence.
“My father grew up with his grandpa, they were ranchers,” says Veronica Chavez Lewandowski. “My dad carried on the tradition, and we were also ranchers when we were small. We raised animals; we sold them. So basically we just kind of carried on the tradition.”