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Boot CampFaster. Stronger. Better.

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March 2013 ~ Publishers: Patty & Peter Karlovitz Editor: Patty Karlovitz Web Editor: Melyssa Holik Art Director: Jasmine Quinsier Cover photo: Kitty Leaken Advertising: Santa Fe: Mary Brophy 505.231.3181. Lianne Aponte 505.629.6544. Albuquerque: Leslie Davis 505.933.1345. Chris Romero 505.670.1331. Prepress: Scott Edwards Ad Design: Alex Hanna Distribution: Southwest Circulation Local Flavor Magazine 223 North Guadalupe #442, Santa Fe, NM 87501 Tel: 505.988.7560 Fax: 988.9663 E-mail: patty@localflavormagazine.com www.localflavormagazine.com Subscriptions $24 per year. Mail check to above address. © Edible Adventure Co.‘96. All rights reserved. No part of this magazine may be used without the permission of Edible Adventure Co. localflavor accepts advertisements from advertisers believed to be reputable,

but can’t guarantee it. All editorial information is gathered from sources understood to be reliable, but printed without responsibility for erroneous, incorrect, or omitted information.

ON OUR COVER: Sifu Lin of the Chinese Culture Center

Sifu Linby Gail SnyderIn Chinese, the title “Sifu” means “Father Master” and is considered a great honor. It is our honor this month to introduce you to Sifu Lin, of the Chinese Culture Center in Albuquerque, as he shares the secrets of the ancient practice of Chi Kung.

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Buzzby Kelly Koepke What’s in, what’s out, what’s hot, what’s not … that’s the buzz!

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The City Generously Differentby Chef Johnny VeeSanta Fe foodies can literally fill their social calendars with charitable events that feature—and depend upon—the star power of our city’s many talented chefs. Local Flavor pays tribute to the men and women who bring a new meaning to giving.

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22Two Fools Tavernby Kate GerwinThere’s only one place to be on St. Paddy’s Day––and that’s a genuine Irish Pub. Welcome to the real deal––Two Fools Tavern in Nob Hill.

26Boot Camp by Gabriella MarksFitness Boot Camp. Does it make you sweat just saying it? Think you can handle it? Here are some folks who not only love it––but keep coming back for more!

30Taos Hum by Tani CasselleMeet Anna Cosentine, director of Taos Shortz Film Festival and author Lara Santoro––two women who lend their own unique creative energy to Taos.

32Aperitivo, Prego…by Philip de GiveWhat’s trending in the world of cocktails? Aperitivos and digestivos have been popular in Europe for ages, but here in the states we’re just starting to get a taste of their delights.

35Still Hungry?by Melyssa HolikThe last word on fitness is choosing healthy food and preparing it with joy. Our recipes this month all include these secret ingredients.

Inside:

4 magazine.comMARCH 2013

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One of the quirky charms about the publishing business is that you’re always two or three months ahead of the actual calendar. Right now, we’re digging our way into the April and May outdoor issues, deciding on editorial that you’ll be enjoying as you harvest the first vegetables in your garden, head out to ride the rapids on the Rio Grande or kick-start the summer barbecue season. In real time, it’s the dead of winter, and the “winds of Lent” that dominate the month of March have just begun. But we were still able to find more than a few ways to entertain you with this early spring issue, with a combination of stories on inner strength, physical grit and healthy eating. First, the sweaty side: Fitness Boot Camp. Inspired by the discipline and rigor of the military, this growing phenomenon in the exercise world is not for the faint of heart, but it is most certainly for the strong in spirit. For our story—and our workout—we went to the New Mexico Sports and Fitness Center, where Mark and Donna Gurule put our writer, photographer Gabriella Marks, through the paces. She was more than a little out of breath when she turned her story in––and her biggest surprise? It was fun and it was addictive. If this sounds like what you’ve been looking for, sign-up for the next session is March 18––perfect timing for a summer shape-up. For another perspective on fitness, we went to Albuquerque to the Chinese Culture Center, where we met Sifu Lin, the remarkable “Master Father” of the center and the inspiration for our cover. In the photo, Sifu Lin, a lifelong practitioner of the ancient art of Chi Kung assumes one of the discipline’s classic postures. Our story focuses on Chi Kung and its goal of teaching the mind to enhance the body’s natural energy, but we encourage our readers to go to the website to see the depth and breadth of what Sifu Lin and his vivacious wife, Synthia (who teaches Mandarin at the center), have accomplished. A story that I have wanted to do for a very long time came to fruition this month when Chef Johnny Vee and I were comparing notes on the extraordinary number of charitable events that feature and depend upon the “star power” of Santa Fe chefs to make them successful. I do believe that the chefs and restaurateurs of our town put a new meaning to the idea of giving, and I love the title that John suggested for the piece: “The City Generously Different.” Kate Gerwin, one of Albuquerque’s best known food and wine writers, takes us to Two Fools Tavern in Nob Hill for some genuine Irish cuisine in a setting that’s straight out of Dublin. If it’s an honest-to-goodness Irish pub that you’re looking for––this is it. We also called

on writer Philip de Give to give us his take on what’s trending right now in cocktails. (Philip, like Kate, is one of the bon vivants that we depend on to keep us in the know.) As for that cocktail trend, Philip passes on this tip: “If you want to be hip, go bitter.” The “Still Hungry?” column this month features even more recipes than usual. And not surprisingly, they concentrate on using high energy super ingredients and meditation techniques tailored for the kitchen.

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Reservations 800.732.2240 1297 Bishop’s Lodge Rd. Santa Fe, NM bishopslodge.com

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Purchase will not increase an Entrants chance of winning. To enter go to localflavormagazine.com and click on the “Bishop’s Lodge Giveaway” banner. Entries must be received no later than 4/15/13. Entrants must be at least 21 years of age. Employees of Bishop’s Lodge Ranch Resort & Spa and Local Flavor Magazine,drawing sponsors, and their immediate families are not eligible. The winner will be selected in a random drawing at Bishop’s Lodge Ranch Resort & Spa, 1297 Bishop’s Lodge Rd., Santa Fe, New Mexico 87501, on or about 4/22/13. Only one entry per person is allowed. Odds of winning are dependent upon umber of entriesreceived. For a list of winners, send self-addresses, stamped #10 envelope to Bishop’s Lodge Ranch Resort & Spa, 1297 Bishop’s Lodge Rd., Santa Fe, New Mexico 87501. The winner will be notified by email, telephone or US Mail. A detailed prize winner letter will be mailed within 21 days of notification. The winner isrequested to sign off that the winner agrees with the rules of the drawing. If the winner does agree with the rules of the drawing, or does not meet the requirements to be eligible to enter this drawing, you will be excluded as a possible prize winner. Federal, state and local taxes are the responsibility of the winner. Voidwhere prohibited by law, and all federal, state and local laws apply. Prizes are non-refundable, non-transferable and are not redeemable in cash. Reservations based upon availability and blackout dates apply.

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7A Taste of Life in New Mexico MARCH 2013

BuzzWondering where the lions are? They’ll be at the KiMo on March 12 for what is sure to be an amazing concert from one of the most enduring musicians around, Bruce Cockburn, whose solo acoustic evening comes courtesy of AMP Concerts. With a four-decade career and more than seven million albums sold worldwide, Cockburn continues to be revered by fans and fellow musicians alike as one of the most important songwriters of his generation. Tickets are at www.ampconcerts.org. I have a feeling this one will sell out.

SANTA FEA familiar name is back on the scene––and it’s cause for real rejoicing. Charles Thompson has just taken over as executive chef for Heritage Hotels and Resorts’ downtown Santa Fe properties, the Hotel St. Francis and the Hotel Chimayò de Santa Fe. This means that Charles will oversee the kitchens of Tabla de Los Santos and Secreto Lounge at the St. Francis as well as Tia’s Cocina and Low ‘n Slow Lowrider Bar at the Hotel Chimayó. Most recently, he’s been at the stove of The Legal Tender and the Hyatt Tamaya’s Santa Ana Café. At the beginning of his career he was named Apprentice of the Year (1997) and Chef of the Year (1998)––impressive, indeed. But it is at Geronimo that Charles really earned his culinary stripes working with Chef Eric Distefano. It’s wonderful to see a chef of Charles’ caliber being given the opportunity to put these two dowtown favorites on the culinary map. Good luck, Chef!

If you missed the Souper Bowl in January, you missed Jambo Cafe “four-peating” the Best Soup Award and picking up Best Cream Soup with its spiced coconut cream guava-lime with crispy plantains. (Let’s hope that finds its way to the restaurant’s menu.) The Pantry Restaurant received the Best Vegetarian award for its black bean–chipotle soup, while Best Savory honor went to Café Pasqual’s for its roasted blue Hubbard squash with Chimayó chile and toasted pumpkin seeds. (Café Pasqual’s also took Best Table Decoration.) Azur Mediterranean Kitchen captured the Best Seafood Soup for their

If beer’s more your thing, then belly up to New Mexico Brewers Guild’s inaugural Il Vicino Cask Fest on March 9. Taste 15 unique fresh beers, served in the traditional British style and poured from a firkin. Participating breweries include Marble, La Cumbre, Chama River, Nexus, Turtle Mountain, Blue Corn, Santa Fe Brewery, Second Street, the Wellhead and others, as well as host Il Vicino. These specialty cask beers are unfiltered, unpasteurized and served at 55 degrees, harkening back to the early days when beer was served at cellar temperature and nature was left to do its work. Choose your pint and cast your vote for the Best Frickin’ Firkin, an award any brewer would be proud to win. Grab tickets at www.nmbeer.org.

And congrats to Il Vicino, which took top honors at last month’s New Mexico Cup wine and beer competition. The St. Bob’s Bourbon Barrel Aged Imperial Stout beat out all other breweries. Gruet Winery’s Extra Dry Blanc de Blancs earned best of show from among the 20 beer and winemaker entries.

Or how about A Pint of Plain: A Tribute to Arthur Guinness on March 26 at the St. James Tearoom? You read that right. You can sample the yeasty brew instead of the leafy one at the venerable St. James, all in honor of the Irish entrepreneur, visionary and philanthropist whose best-known products were ales and stouts. Dan Cavin, head brewer at Kelly’s Brew Pub, joins us to explain the brewing process used to create fine stouts and ales. He’s also sharing samples brewed at Kelly’s. Make reservations at www.stjamestearoom.com, where they won’t make you raise your pinky to drink your pint.

Maybe a cocktail’s more your speed? Zinc Wine Bar and Bistro invites you to Cocktail 101, on March 9, a hands-on dinner where the guests actually make half the drinks themselves. Mixologist Keila Herrington talks you through the process, explaining various elements at play in cocktail design. The event features the liquors of Santa Fe Spirits. Zinc Sous Chef Joseph Bower pairs the drinks with different food courses, playing off of traditional pub cuisine. Call 505.254.9462 for details.

If it’s March, it must be the National Fiery Foods and Barbecue Show! Head to Sandia Resort and Casino March 1-3 for the 25th year of the largest and most visited spicy foods and barbecue show in the world. There are over 200 exhibitors filled with more than 1,000 different products and thousands of attendees, all celebrating that special burn and offering chile-head fun! This year Jennifer Trainer Thompson, noted authority on hot sauce, is the headlining guest chef. She’s presenting two demos on making hot sauce at

home. The Great Grill Off returns, with Ray Lampe (aka Dr. BBQ), author of seven books on barbecue, dueling it out with Mike Stines, author of Mastering Barbecue. Peter Mollett of Texas Smokin’ Gourmet is up against Bill Milroy of the Texas Rib Rangers. Visit www.fieryfoodsshow.com for hours, tickets and all the details. March is a good month for coffee and chocolate lovers, too. The 3rd Annual Southwest Chocolate and Coffee Fest, on March 23 and 24 at Expo New Mexico, gathers the Southwest’s largest gathering of chocolatiers, coffee roasters, candy makers, bakers, tea houses, gourmet foods, wineries, breweries and culinary artists for cooking demos, baking contests, live music and entertainment. Kids under 12 are free; all others get their tickets at www.chocolateandcoffeefest.com.

Good eatin’ is just part of the evening (thanks to Slate Street Café) on March 23, when Creative Albuquerque hands out its annual Creative Bravos Awards at the Albuquerque Museum of Art and History. The awards recognize innovation, impact and entrepreneurism in the creative economy. Winners this year include Matt Rembe, for his contributions to Los Poblanos Inn and Organic Farm, which is making its mark with food and organic lavender products. Get tickets and read about all the winners (hurrah, Albuquerque Folk Festival is the People’s Choice Award recipient!) at www.creativabq.org.

Film lovers, mark your calendars for March 8, at the KiMo, for Filmstock New Mexico, the first stop of the Filmstock Film Festival. Ten selections of amazing short films from New Mexico are premiering, along with award-winning short films from around the world. Four winners from Filmstock New Mexico will then move on to screen at Filmstock Colorado, Utah and Arizona. There’s lots more at www.filmstockfilmfestival.com.

ALBUQUERQUE

Some new additions to the ‘Burque eating scene. First, welcome Bosque Baking Company and its handmade breads, sandwiches and sweets to Coal Avenue downtown. Frequenters of the Robinson Park Farmers’ Market will be familiar with baker Stephen Kierniesky’s heavenly leavens, and co-owner Jim Mecca helped build some of the furniture in the old-fashioned bakery—old-fashioned in a good way; the pair eschews the new for older kitchen equipment. The green chile sourdough earns high marks from connoisseurs, and the chocolate chip cookies are legendary. Visit the Bosque Baking Company’s Facebook page for hours of operation.

Downtown needed more bready goodness, right? Specifically pizza, and Firenze Mobile Wood Fired Pizza and Venezia’s Pizzeria is happy to oblige. Firenze opens a permanent location at 900 Park Avenue SW (across from Robinson Park and next to Java Joe’s) around March 1. Fans of the mobile pizza truck will praise the commitment of owners Felicia and Steve Meyer to feeding hungry diners their signature, wood-fired pies made with organic, locally sourced ingredients, like hot Italian sausage and chicken from Keller’s Farm Store—not to mention house-made pesto and several vegetarian options, like spinach and wild mushroom. Fear not; the truck will still cater and attend special events. Visit www.firenzemobilepizza.com for updates.

As for Venezia’s, it has taken over the vacant Axxio Pizza spot on 4th Street, between Central and Copper. Known for its homemade marinara sauce, meatballs and pasta (not to mention pizza), Venezia’s has been a staple of the Duke City since 1978. The new Venezia’s will be smack in the middle of the 4th Street Mall, which is undergoing renovations to transition from pedestrian-only to one-way car traffic. Bodes well for summer dining al fresco, no?

It’s like summer on a plate these days at Scalo, which has teamed up with Cornucopia Adult Day Services to supply produce from its greenhouse program to the Nob Hill restaurant. The elderly, frail or disabled clients of non-profit Cornucopia started growing micro greens (like arugula and basil) in November in the South Valley, and they want to expand that service to other restaurants. So eat local, because the proceeds go back to Cornucopia’s programming. If that’s not enough to steer you Scalo’s way, there’s always their newly updated wine list, half-price bottled wine on Mondays, and Wednesday’s Wine & Dine, where $27.50 gets you multiple courses paired with delicious wines. Visit www.scalonobhill.com.

| Matt Rembe of Los Poblanos

| Chef Charles Thompson

| Bruce Cockburn

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soups, sandwiches, pastries, smoothies and, of course, espresso and other fancy coffee drinks. The colorful walls highlight art from local New Mexican artists, and the free wifi invites lingering.

What’s better with a hot mug of joe? Knitting and crocheting! Yarn and Coffee, behind The Pantry Restaurant at 1836 Cerrillos, has transformed an industrial warehouse into an inviting space for stitching and communing over a cuppa. With chairs, tables, couches and floor pillows, treats and free wifi, owner Deborah Grossman welcomes novices and experts to share their wooly (and cottony and silky) wisdom among the yarn, notions and needles, as well as books and patterns. It’s a needle arts community center, if you will. (I will, please!) Visit www.yarnandcoffee.com or call 505.780.5030 and drop by grand opening weekend, March 9 and 10, for door prizes, music and geniality.

Celebrate St. Patrick’s Day early with award-winning Belisama Irish Dance Company’s 7th Annual Rhythm of Fire performance, March 15 at The Lensic. What better exemplifies the Irish spirit than live music and top-ten world finalist Irish dancers, and Michael Patrick Gallagher of Riverdance. Belisama is known for its joyful, energetic traditional dancing and its whimsical forays into other styles of music and dance, and collaboration with internationally known choreographers and performers. Visit www.belisamadance.com for tickets.

Kudos to local musician (and Paper Tiger co-owner) Paul Kelly, who took Western Album of the Year honors for Old New Mexico from the Academy of Western Artists in February. Kelly co-wrote and produced the album of Western music, and he also played several instruments. His songs have been published and recorded in Nashville, and he’s won numerous songwriting awards. He’s also a three-time finalist at the prestigious Chris Austin Contest (MerleFest) and a multiple nominee for New Mexico Music Awards.

entry, crab cake bisque. The annual event benefits The Food Depot, the food bank for nine Northern New Mexico counties.

What’s better than a good whiskey? Sipping it in front of a roaring fire, that’s what. So sip local KGB Spirits’ just-released six-year-old bourbon, Simeon Turley’s Taos Lightning. The latest in the Taos Lightning series of bourbon and rye was aged a minimum of six years in new charred American oak, with exposure to natural climate and diurnal temperature swings. This big brother to the current Thomas Tate Tobin bourbon shares much of the same caramel corn, candied almonds, vanilla bean and toasted toffee flavors but is softer from the additional aging. Highly recommended for a cozy night in front of the fire. Available at many Santa Fe restaurants and at local stores. Find local listings at www.kgbspirits.com.

315 Restaurant and Wine Bar, among the city’s best French bistros, raises a glass to Bordeaux on March 20. The four-course wine-paired menu highlights the best of the Bordeaux region. This dinner is a must for lovers of Chef Louis Moskow’s elegant and intimate fare. This will be a truly French experience in a city overflowing with Southwestern cuisine. Call 505.986.9190 for reservations.

The opening of Talin Market means my yen for ginger tea, curry paste, durian fruit and other exotic produce, jars and packets can finally be satisfied in Santa Fe! I cried for joy when Victor Limary announced that the bounty of Asia, Africa and Latin America was coming to me (well,and to you, too). At 5,000 square feet, the new store is a tiny replica of the ginormous Albuquerque location, offering easy access to exotic, international ingredients, tropical and Asian produce, fresh meat and seafood, eclectic gifts and housewares, and a Japanese-style ramen bar. The new store is at 505 Cerrillos Road, next to the new Ohori’s Coffee.

And speaking of the new Ohori’s, have you been yet? After you’ve shopped at Talin, savor a cup of house roasted java without getting in your car—the new, much larger, more urban-feeling Ohori’s is right next door! Owners Larry and Pema Ayers say you’ll love the new space, which features expanded seating and a cold case for food items. And just wait for warmer weather, when there will be outdoor seating in the garden.

So you’re tired from tromping up and down Canyon Road. You need a bite, a beverage and a respite from the Plaza crowds. You need Caffe Greco, at the bottom of the hill, for cozy coffee, farm-to-table breakfast and lunch, open daily from 8 to 5. Chef Cindy Barerras, a fourth generation Santa Fean, pulls from her New Mexican roots to whip up breakfast burritos and enchiladas,

| Chef Charles Thompson

| Belisama Irish Dance

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| Paul Kelly, Old New Mexico

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ChuparosaThessaloniki and Curitiba. The program at the Academic Youth Theatre (next to the Bolshoi!), features our hometown dancers’ signature style of athletic ballet by today’s leading choreographers: Jorma Elo, Alejandro Cerrudo and Jiři Kylián. It’s worth a repeat––Zazdarovje!

TAOSIt’s the return of Taos Restaurant Week, March 3-10. Dinners will be specially priced at $25 for 2, or $20, $30, or $40 per person —and many restaurants are also offering value-priced lunches. There are lodging deals, too, at El Monte Sagrado Resort and Spa and the Historic Taos Inn to make your experience more leisurely. Head to www.taos.nmrestaurantweek.com.

The Bootdoctors stores, which originated in Taos Ski Valley, won Skiing Business Magazine’s top honor for having the most knowledgeable staff of any ski retailer in the United States. Bootdoctors co-founder Bob Remiger prides his staff for the extensive training they do, beyond that of most outdoor sporting goods shops. Since its start in 1986, The Bootdoctors has added four stores in Telluride. Owners Bob Gleason and Bob Remiger are both nationally recognized master bootfitters for skiing, snowboarding, biking and hiking. Their team of boot fitters average over ten years of experience and all are advanced Master Fit University–trained. Visit www.bootdoctors.com.

Winter sports like skiing and snowboarding are some of the 2013 Adventures de Taos, which highlights unique Taos adventures recommended by locals. If you needed an excuse to venture north, the Town of Taos is also giving away an all-expense paid trip (including airfare) to encourage visitors to create and experience their own Taos adventure. More information is available at www.taos.org/adventure.

March is a great time to be in Taos, especially because from March 7-10, the 6th Annual Taos Shortz Film Fest showcases films from 18 countries—more than 88 short films, in fact, at the event, unofficially dubbed the “Sundance for short films in the Southwest.” There’s a Tamalewood Zia Showcase, featuring 22 New Mexican–made films (ten from Taos filmmakers), free panel discussions with industry insiders, awards and a mixer where New Mexico film industry professionals can mingle with Hollywood industry pros and promote New Mexico’s budding film industry and incentives. Tickets at www.taosshortz.com, with the Taos Hmmm Pass available online only. It includes all Taos Shortz programs along with priority seating, entrance to all parties, access to filmmakers’ lounge, drink specials and discounts, and all-around VIP treatment.

Bill Malone is considered by many to be the last—and one of the best—of the country’s true Indian traders. He’s even the subject of a book, The Case of the Indian Trader. On March 11, as part of the Friends of the Wheelwright Museum Lecture Series, he reflects on his 40-plus years as a trader on the Navajo reservation and shares his observations about intercultural relations between traders and Navajos. Visit www.wheelwright.org/friends for details and tickets.

Have you been hit up for Girl Scout Cookie orders yet? Hie thee to the Inn and Spa at Loretto on March 7 for the 17th Annual Cookie Caper! Chefs from around the state each create an original and delicious dessert using Girl Scout Cookies. It’s by far the sweetest way to support the Girl Scouts of New Mexico Trails. Attendees judge the decadent desserts and bid on handmade original cookie jars in the auction. Cookies, dessert and a good cause? Count me in. Visit www.nmgirlscouts.org for details and to purchase tickets.

Celebrate Theater Grottesco’s 30th anniversary with EXQUISITE ABSURDITY on March 15, the kick off to a year of cutting-edge performance called EVENTUA. In EXQUISITE ABSURDITY, Theater Grottesco is recreating some of its most memorable scenes—and presenting sneak previews of works to come. The production features co-founders John Flax and Elizabeth Wiseman, current company member Todd Anderson and Detroit member David Salowich. Then Grottesco brings in three guest companies for weeklong residencies, performances and master classes during April. More at www.theatergrottesco.org/shows.

Zazdarovje! (That’s cheers! in Russian, ballet lovers…) Aspen Santa Fe Ballet makes its Russian debut March 5 and 6 in Moscow, as guests of the Vishnevskaya Opera Center. This prestigious engagement adds to the already impressive list of international cities where ASFB has performed, including Milan, Tel Aviv, Biarritz, Guatemala City,

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The Art of Fine DiningUpcoming Events

“Whites of Burgundy” Wine Dinner - Saturday, March 16Enjoy a four-course dinner with fi ne White Burgundies from “Julia’s Cellar”. Evening includes commentary by our award-winning chef and a guest wine expert. $225 per person*

“Flamenco en Fuego” Dinner Show - Saturday, March 23Three-course Flamenco dinner show. $48 per person*

Easter Brunch - Sunday, March 31An extravagant Easter buffet with both traditional and new favorites, a Bloody Mary bar and more. Handcrafted baskets for the children. $55 for adults; $25 for children 12 and under*

*plus tax and gratuity

Reservations: 505-954-9670 or visit OpenTable.com

330 E. Palace Avenue, Santa Fe • laposadadesantafe.com

L A D E

PO S A D AS A N T A F E

R E S O R T & S P A

A R O C K R E S O R T

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Julia StaabHistoric socialite andformer owner of the propertythat is now La Posada

St Francis at CerrillosCrossroads Center, Santa FeMon-Sat 10am-8pm ~ (505) 984-1582

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Sifup h o t o s b y K I T T Y L E A K E N

s t o r y b y G A I L S N Y D E R

1 2 magazine.comMARCH 2013

“Everything begins from inner energy! This is what we demonstrate in the practice of Chi Kung. Inner energy becomes inner strength, and that manifests as inner power.”

Would you say your life has verve? Or a centeredness, a sense of peace, even in the midst of events that

churn everybody else’s insides up like a blender? Does an inner strength permeate all the way to your core, giving you stamina no matter what the flu du jour happens to be? Is one of your goals to grow younger, not older? In our culture, these questions seem not just facetious but naïve, ridiculous. Verve?! What the heck is that? It’s vivacity, a Zorba the Greek kind of zest for life, shored up by an innate buoyancy. These things are our birthright. We were born this way, says martial arts teacher Charles Lin, known to his students as Sifu Lin. “Watch a young baby lying on its back,” he continues, demonstrating the way a baby breathes. Inhaling, his abdomen swells like a balloon. Exhaling, it flattens back down. With each breath, he explains, babies naturally fill their entire bodies with oxygen. “That’s the correct way to breathe.” Beginning with our first gasp of air, straight out of the womb, we all breathe that way: fully, deeply, with gusto. Every cell in our bodies needs lots of oxygen in order to function correctly, to help discard waste products such as carbon monoxide and to rejuvenate our organs. When we’re breathing into our abdomen, it expands forward, sideways and backwards to the spine. The effect of pulling in such healthy amounts of chi, or life energy, is calming, relaxing and at the same time invigorating; we take fewer but more effective breaths. As we move from childhood to adults, life hits us with its inevitable obstacles, those slings and arrows inherent in the experience of being human, and we adopt bad habits, becoming defensive, shutting down, deflating (as in Sifu Lin’s example of the flattened balloon) as we try to sustain ourselves with shallow, ineffective breaths. With our inner energy, or chi, weakened, we’re susceptible to illness and the slow breakdown process of aging, and our quality of life decreases. Sifu Lin’s life since early boyhood has been dedicated to “building up the fire”

and stoking the body’s inner furnace with deep, abdominal breathing through the practice of Chi Kung. Some people describe Chi Kung as being a return ticket to childhood, as we reacquaint ourselves with our natural breathing state. Sifu Lin, founder of Albuquerque’s Chinese Culture Center (celebrating its 40th birthday next year), is adamant when he says, “Everything begins from inner energy! This is what we demonstrate in the practice of Chi Kung. Inner energy becomes inner strength, and that manifests as inner power.” Standing, Sifu Lin points to his belly. “This is what we call the dan-tien. It’s located almost two inches below the navel. Dan-tien is the center of the whole body’s energy. We breathe in air here as nourishment to all our body’s cells. This furnace is our core.” Chi Kung students learn that without inner strength and stamina, our lower bodies get colder and weaker, especially the knees and legs. Training in the techniques of Chi Kung brings warmth along with an infusion of life-enhancing oxygen, resulting in not only more inner strength but relief from chronic pain and supposedly incurable illnesses.

| Synthia Lin and Sifu Lin

- Sifu Lin

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Sifu Longtime student Jim Sikora, now 73, came to work with Sifu Lin 17 years ago after symptoms of Parkinson’s disease forced him into early medical retirement. “His doctor told him soon he’d be confined to a wheelchair,” says Sifu Lin. Resigned to that fate, Jim initially came to the Center looking for a way to exercise so he wouldn’t lose further flexibility and balance. Remarkably, as a result of his Chi Kung practice, he not only has fully regained those skills, he also has increased his mental clarity and is still, all these years later, able to walk and drive. “This is very unusual for his advanced stage of Parkinson’s,” Sifu Lin happily observes. With roots in ancient Chinese culture that date back over 4,000 years, there are currently millions of practitioners all over the Orient today, says Sifu Lin, as well as worldwide. Some students consider Chi Kung to be an exercise, some an alternative medicine and others a spiritual and meditative practice, with the added benefits of helping individuals access higher realms of awareness and awaken their true nature. None of the beneficial effects of the practice of Chi Kung, of course, happen overnight, “but given time,” says Sifu Lin, “the results will become apparent.” Even if you’ve never heard of Chi Kung, you’ve undoubtedly seen it in practice. It’s what they’re doing when you pass groups of people in a park, for instance, all of them engaged together in extremely slow, stylized repetitions of fluid movement. With a soft gaze and expressionless face, each one stands solid, feet firmly rooted to the earth, each spine erect as they coordinate their rhythmic breathing with the graceful, subtle and gentle exercises. Muscles relaxed, joints slightly bent, in a calm and focused meditative state, each person meanwhile visualizes this life force called chi entering into their bodies through the breath they send to their dan-tien, being guided to circulate throughout their bodies. The more advanced practitioner hones it down to smaller and smaller physical movements, with the eventual goal being to achieve little or no motion at all save for the unobstructed flowing of chi. In the West, we believe that, as we get older, it’s time to slow down and take it easy, whereas in China, Sifu Lin explains, turning 50 is considered a turning point in people’s lives. They feel a need to get out and walk more, to stay in motion, and to take care of themselves by watching their diets and getting enough sleep. In short, they view middle age as a time to change their lifestyles, to learn to stop holding emotions inside themselves that Sifu Lin believes are the cause of illness. With patience and dedication, anyone can find in Chi Kung a way to turn their lives around, see progress and be happier, because “they become more aware of who they really are. And the more you know yourself better, the more you want to explore more and the more you enjoy yourself.” The Chinese Culture Center offers tai chi and kung fu as well as classes in Chinese taught by Synthia Lin, Sifu Lin’s wife, and the annual traditional New Year’s Dragon and Lion Dances, with Kung Fu and Tai Chi demonstrations, which draw bigger and bigger crowds every year. “And every three or four years,” says Sifu Lin, “we take students along on our trips to China. They learn so much.” On the last trip, the entire country was experiencing winter temperatures more severe than any they’d had in the past 100 years or more, Sifu Lin says. “The whole landscape was frozen.” As the students descended a long, steep outdoor stairway, which that day was covered in ice, Jim, the longtime student with Parkinson’s disease (which typically causes its sufferers to shake uncontrollably), was one of the

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first to get to the bottom. “Then he stood there,” remembers Sifu Lin proudly, “very humble, very still, holding his hand out to each person who came after him, helping them down.” Sifu means “father master” in Chinese. Sifu Lin’s goal is to “grow young with my students.” It’s not apparent how old he is by his appearance—he came to the States in 1974, after graduating from college in Taiwan, now almost 40 years ago, but his face remains smooth, unlined and relaxed, playfully at peace. He’s a wonderful example of the beneficial effects of Chi Kung. But his own favorite example is his teacher, whom he takes his students to visit each time they go to China. “He’s 95 years old!” Sifu Lin says with amazement. “He’s the demonstration of the rewards of doing martial arts. He still functions like a young man, still teaching. Every morning, he does his daily routine. He gets up at four o’clock, walks to the temple, trains himself from six to eight-thirty, then he teaches his class and goes home to cook breakfast for his wife. He can still kick above the shoulder! He’s my inspiration!”

The Chinese Culture Center is located at 427 Adams Street SE in Albuquerque. 505.268.7023. www.chineseculturecenter-abq.com.

1 5A Taste of Life in New Mexico MARCH 2013

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p h o t o s C o m p l i m e n t s o f t h e F o o d D e p o t

s t o r y b y C H E F J O H N N Y V E E

The City Differentgenerously^

Santa Fe’s restaurateurs are known for their generosity, and our local

calendar is packed with charitable benefits—from The Souper Bowl in January to ArtFeast and the Cancer Foundation’s Sweetheart Auction in February to Wine & Chile in September and Aid & Comfort in November and so much more. There’s a lot of contributing going on! Anyone who owns a business in Santa Fe (or any other city for that matter) can expect to field calls every day asking for donations, donations, donations. Restaurants, it seems, are at the top of the list for the coordinators of charitable events. There are a myriad of balls, galas, parties, fundraisers, appeals, sponsorships and celebrations seeking support. Perhaps there is something especially appealing about bidding on a meal at a live or silent auction, and clearly, there is a bonus that the involvement of a local chef gives the occasion: the added glamor. Chefs, like celebrities, sell tickets. Charitable donations have been falling as the economy has slowed (one report suggested that donations dropped by 20 percent in 2012), and competition is stiff for benevolent funds and for the donation of star-power from our already overworked culinarians. For many charity events, the chef not only has to supply face-time but also ingredients and staffing to boot. Often gift certificates and donated dinners are requested in addition to the chef ’s direct involvement in the event. I was curious to discover just exactly how enthusiastic our local restaurateurs are about the countless number of times a year they are hit up for donations. I can happily report that not one of the dozen or so chefs I spoke to were anything other than delighted to give back to the community in this way. Not even when I promised that their comments could be anonymous and off-the-record did one of them offer a disparaging word (apart from a few bruised egos from lost competitions). The milk of human kindness runs deep in the hospitality profession. So what goes in to all this philanthropy? One of the most successful and well patronized events is the annual Souper Bowl, which benefits the Santa Fe Food Depot. Now in its 19th year, this benefit—which took place January 24 of this year—is the biggest fundraiser for the non-profit organization that puts a lot of food on the tables of New Mexicans in need. The Food Depot’s director, Sherry Hooper, met with me at the wonderful Jambo Café, home to the winning soup four years running. “The income from this year’s

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The City Differentgenerously

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Souper Bowl grossed $85,000, with a net of $60,000,” she proudly announced. “We sold over 1300 tickets. The wonderful thing was being allowed to use the convention center without a fee, due to fact that Santa Fe City Council voted in a ruling in 2012 giving each council member the use of the center for free once a year. Counselor Chris Calvert was kind enough to give us his day. It saves us so much money.” Sherry reported that it takes more than100 volunteers, plus her staff of 12, to coordinate the tasty shindig. The planning starts in July. This year, almost 30 restaurants offered soup samples to the hungry throngs. “We’ve come a long way since we started with five restaurants in the parking lot of Wild Oats,” Hooper said. Dashing chef Ahmed Obo joined us and chimed in his enthusiasm for the event. “I had won the event twice while working at the Zia Diner. When I won the year I opened Jambo (with a spiced coconut peanut chicken soup that folks still talk about), it was a great promotion to introduce folks to my restaurant. We could barely keep the winning soup in stock. Now that I have won in virtually every category, I may have to step back next year and let somebody else win,” he said with a chuckle, adding that “the Souper Bowl is one the easiest [benefits], because it is so well organized.” Obo brought us piping hot bowls of this year’s winner in both the Best Soup and Best Cream Soup categories: a luscious spiced coconut cream guava-lime soup—definitely a winner! “Because we have won before, there is always a huge line at our booth,” he said. “People are very curious to see what soup we brought this year. It challenges me to create the recipe. I make over 20 gallons of soup and bring six staff with me. They all volunteer their time, which I appreciate.” After each Souper Bow, leftover soup is packaged up and put on sale for the revelers to take home. Not a drop is wasted. “Sometimes I don’t even get to sample the winning soups,” Hooper admitted. There is another side to special events as well. Last year, as I accompanied one of Santa Fe’s top chefs home from a fund-raising event that he had participated in, I got a unique perspective of the other side of the charitable coin. The event had been designed as a competition, and said chef had not won. The proceedings made for a very stressful and long afternoon, and when it was over, although all participants were thanked, only the winner was cheered. The deflated chef was heading back to his restaurant to cook on a very busy night in a darkened mood. As he expressed his frustration about the loss, it was clear: his ego was bruised, and he felt as though it might reflect unfavorably on his considerable talents. I argued that it was all in good fun and for a great cause, but it did give me pause to reflect. A lot of time and effort and heart goes into the multitude of events in which our hospitality community is asked to participate. And I wondered if it was fully appreciated.

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Charles Dale, fresh from opening his new restaurant, Bouche, said he sympathized with the chef who felt deflated from losing the competition. “I deliberately avoid the competition events,” he said. “My take on it is that these events should focus on cooperation rather than rivalry. I really enjoy the camaraderie of working with the other chefs on fundraisers. Ever since I have owned my own restaurants, going back 20 years, I have felt that it’s important to donate time and resources for worthy causes. It’s a wonderful opportunity for your business to play an influential role in the community.” I kidded Charles that his quote will bring many a request for donations. Another chef who benefitted from participating in this year’s Souper Bowl is Andrew Cooper from the recently revamped Rancho Encantado, now a Four Seasons property. It put him on the culinary map. “The Four Seasons is a firm believer in supporting community events and, of course, covered all the expenses. All of the events we have participated in have been great fun. I love meeting the other chefs and the folks who attend. The night after the Souper Bowl in the afternoon, our restaurant, Terra, was fully booked. We had a private party in banquets, and I had a Chef ’s Table where guests dine right in the kitchen. It was pretty wild!” Cooper is also involved with Cooking with Kids, the Santa Fe Farmers’ Market, Kitchen Angels, Homegrown, and … the list keeps growing. “The next event I’ll do is with La Posada’s Carmen Rodriguez for Gerard’s House, called the Comfort Food Classic. This year it’s a Mac & Cheese Cook-off.” The mac and cheese cook-off is scheduled for Sunday, April 28, from 1 p.m. to 3 p.m., and Obo will be competing again, along with Rocky Durham from the Santa Fe Culinary Academy and Jean-Luc Salles from Le Pod food outlet. It will be fun to see if Obo’s pasta skills match those of his soups. Rodriguez, himself winner of the Restaurant Association’s New Mexico Chef of the Year 2012, is truly passionate about giving back. “All of the charitable groups I work with have something to do with kids. I have coordinated the Big Brothers Big Sisters gala for the past three years.” Rodriguez’ personal mantra seems to sum up this story. “When my daughter got sick while we were traveling in India, a kind doctor who took care of her said to me when I thanked him, ‘Our duty in life is to take care of one another.’” Charles Dickens said that charity begins at home, and in the City Generously Different, it continues in the hearts of our restaurant community.

1 9A Taste of Life in New Mexico MARCH 2013

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An Irishman walks into a pub, orders three pints of Guinness and takes a sip from each, one at a time. When he has finished all three, he looks to the barman and orders three more. The

barman says to him, “Would you rather I bring them to you one at a time? They will be fresh and cold.” The Irishman replies, “Nah, I’m preferrin’ that ye bring ‘em three at a time. You see, me and me two brothers would meet at our neighborhood pub in Ireland once a week. Now one is in Australia, one is in Canada and I’m here. We agreed to drink to each other’s honor this way.” The barman says this is a nice custom, and leaves it there. Time goes on, and the peculiar habit becomes known and accepted. One day, the Irishman takes his usual seat at the bar and orders only two pints. With a heavy heart, the barman brings the two pints and offers his condolences on the Irishman’s loss. The man looks extremely puzzled for a moment, then begins laughing. “No, No! ‘Tis notin’ like that. You see, I’ve given up drinkin’ for Lent.”

p h o t o s b y G A B R I E L L A M A R K S

s t o r y b y K AT E G E R W I N

2 2 magazine.comMARCH 2013

I walked into Two Fools Tavern, an Irish pub nestled on Central Avenue in the heart of Nob Hill in Albuquerque, on Fat Tuesday. It was the calm before the storm—and by “calm” I mean the hustle and bustle of an active lunch shift combined with stealthily executed prep work, all in preparation for a blitz of patrons. “Lent is our busiest time of the entire year,” said Russell Reid, the tavern’s longtime general manager and resident whiskey guru. “Beginning tomorrow, it’s game time.” Two Fools Tavern has been a Nob Hill staple for seven years. The spot used to be the location of O’Neils, but when they closed their doors, Tim White and Jeff Watson, who have been friends for over 25 years, lost their boy’s night hang out and were forced into hibernation. When the opportunity to take over the location presented itself, the “two fools,” along with partners Alan Mertens and Peter Mast jumped at the chance to bring a much more authentic experience with regard to a “real pub” to Albuquerque. “Our vision was that it had to be more than just another run of the mill bar with an Irish name on the Marquee” explains Tom. “It had to be the kind of place we personally searched out whenever we went to a larger city.” Tom, a Scotish-Irish lad raised in New Mexico, cut his teeth in San Francisco, graduating from the California Culinary Academy second in his class. He was a chef for some California wineries, then moved to LA for a year, which was about 11 months and two weeks too long for his taste. After talking to friends back home, he returned to open Scalo Northern Grill, followed by Pranzo in Santa Fe and then Il Vicino, which has multiple locations throughout New Mexico, Colorado and Kansas. It’s no surprise that Two Fool’s Tavern receives an onslaught of business during Lent––; their fish ‘n chips has received quite a few accolades over the years and is by far the best I have tasted in the Duke City. The ale-battered sustainable haddock fried to a golden blonde, and served with fresh house-made tartar sauce accounts for over 30% of the tavern’s food sales. As I surveyed the surrounding tables, I couldn’t find one that wasn’t adorned with the dish and a smiling patron, one of which I observed attempting to stab a fork at her dining companion’s hand, as it reached across her plate for another sampling. Now, that’s a good sign.

But before I jumped in and ordered, I opened the menu to peruse the offerings—authentic cuisine of Ireland, with a sprinkle of New Mexico. Enjoy nachos? Well, at Two Fools you have your choice of Irish Nachos, which consists of house-made potato chips topped with cheddar cheese and Cottage Pie, or Macho Nachos, a familiar layering of tortilla chips, black beans, green chile and customary toppings. I chose the Scotch Eggs from the “starters” menu: hard-boiled eggs wrapped in house-made sausage, then coated in bread crumbs and fried. The sausage had a brilliantly mild and herbaceous spice, which made me want to sample it on it’s own. Rich and savory, the dish isn’t complete without the pub mustard, which made all the ingredients harmonize seamlessly. As I anxiously awaited the arrival of my fish ‘n chips, I couldn’t help but notice the extensive whiskey selection decorating the back bar. “The largest whiskey selection in the Southwest,” Russell informed me. I was more than shocked to learn that Two Fools carries more than 180 whiskies, 100 of which are single malts—heavenly music to this Scotch lover’s ears. I had unquestionably discovered a new watering hole, and after a lengthy chat with Russell, I learned that he hosts Scotch dinners at the pub! I have been to my fair share of wine dinners (and even a cocktail dinner or three), but I have never attended an artfully paired Scotch dinner, and it’s a pleasure I am looking forward to. My fish ‘n chips arrived, and I asked Russell which whiskey he pairs with the dish. He swiftly returned with the Singleton 12-year single-malt Scotch. The Speyside malt had aromas of luscious honey, orange zest, vanilla and tropical fruit, and after I took a bite of the flaky haddock, it lead into flavors of toffee and butter. This was a winner. The dish brought out flavors initially unnoticed in the Scotch, and the citrus notes complemented the flavor of the fish. Although I wanted to inhale the contents of the plate quickly, I was reminded that I still had yet to try Two Fools’ signature dish, the Guinness Beef Boxty.

2 3A Taste of Life in New Mexico MARCH 2013

Originating during the 19th century famine in Ireland, the boxty, essentially a potato pancake, was a way to make potatoes stretch further. This boxty blanketed a beef stew, slow braised in Guinness, Ireland’s most famous beer. This was true comfort food, and the slow simmered stew was rich and savory, stuffed with beef, carrots, onions and potatoes. I couldn’t resist asking Russell for his suggested pairing for the boxty, and he obliged, telling me that he had to take a few runs to find the perfect Scotch to marry with the dish. “At first I was looking for a heavily peated Scotch, but when I tried the match I almost spit it out,” he said. “Then trial and error lead to the Dalwhinnie 1991 Distiller’s Edition.” This gentle and delicately smoky malt is finished in Oloroso sherry casks, which adds a nutty character to the whiskey. When enjoyed with the boxty, the two created flavors of rich cocoa and hazelnut with a slight spice and smoky flavor on the finish. Once again, Russell had hit the nail on the head with his pairing, and as a sommelier I was impressed with his talent for finding a balance between the whiskey and the food. Russell is also quite the beer aficionado. Two Fool’s serves 19 draught beers (Guinness, their most popular beer, takes up two handles) all distinctively selected by Russell. “I am very fond of the beers I spent vast time trying to obtain––including Boddingtons, La Cumbre, Il Vincino and my long fight to get Magners on draught.” When asked which was his favorite, Russell hesitates a bit. “ If I had to pick just one, it would be the Nitro Porter from Boulder. We were visiting the Brewery and the brewmaster was playing around with a Nitrogen Porter than day and I was able to sample it. I worked with their president to specially craft it for us, and that’s the beer I tend to have at the end of my week.”

Completely content, and rather stuffed something catches my eye. “Russell… is that what I think it is?” I ask while starring wide-eyed at the bartender. “What? Irish coffee?” he replies. But what I am witnessing was not just any Irish coffee. This is the Irish coffee. A cocktail geek like me couldn’t help but be impressed by the original Georgian Irish coffee glass, once discontinued and thought by many to be hoarded by the one and only Buena Vista in San Francisco, which made the drink famous. Seeing it here is like seeing a fleck of gold sitting in a sifting pan. Two Fools purchased the glassware directly from Buena Vista and creates the drink exactly as they do, down to every detail. A perfect balance of hot and cold, a true Irish coffee is an experience I covet, and a journey to the Buena Vista is number one on my list whenever I visit my birthplace. This Irish coffee epiphany was the icing on the cake for my visit to Two Fools. Sometimes it’s the little things that show you the pride and care an establishment takes, and seeing the ritual of the drink perfectly executed right here in Albuquerque assured me that the crew at Two Fools Tavern loves what they do. “We are all just so truly grateful that Albuquerque has embraced this concept with such honest enthusiasm” Tom proudly tells me. “It has far exceeded our wildest dreams, and we sincerely hope that Two Fools continues to be a standard in Albuquerque many years after Jeff and I have had our Wakes in front of the fireplace......”

Two Fools Tavern is located at 3211 Central Avenue NE in Albuquerque. 505.265.7447. www.2foolstavern.com.

2 4 magazine.comMARCH 2013

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When we’re ready to make a change, we’re drawn to the committed

decision, the dramatic gesture, the dive into the deep end. That’s part of the allure of voluntarily enrolling in an exercise regimen that is inspired by the discipline, rigor, and sheer endurance test of the military. Bootcamp. In reality, the physical health phenomenon called “bootcamp” is less brutal indoctrination,

and much more a specific philosophy toward getting in shape, developing healthy habits, and––here’s the kicker––enjoying the heck out of it. If there is a single distinguishing feature shared by every Fitness Bootcamp class––students of different shapes, sizes, experience and endurance––it was beaming smiles at the end of the class. Those smiles were a combination of relief that it was over, personal accomplishment and pride at completion ––and best of all, a healthy dose of looking forward to the next one. Co-owners and husband-and-wife team Donna and Mark Gurulé have worked hard over the past decade to develop a signature approach to their Santa Fe-based Fitness Bootcamp. At the invitation of the Santa Fe Community College in 2000, Mark began teaching a basecamp-style class

at the college. When we talk about a basecamp exercise regimen, we’re talking about an approach to fitness called the cross-training method. Cross-training combines cardio workouts with strength training––emphasizing both core strength and focused upper and lower body toning. At the heart of cross-training is an exercise strategy called High-Intensity Interval Training, or HIIT. It consists of short periods of intense calisthenics, alternating with short periods of more mellow catch-your-breath oxygen recovery periods. This periodic style of workout is proven to increase athletic capacity, improve overall conditioning, help you burn fat, and turn you into one overall happier, healthier, (and usually) sweatier, person. When Mark began the Bootcamp curriculum at the community college, he was basically starting from scratch. He remembers: “I didn’t actually know what Bootcamp fitness entailed.” Using his extensive experience as a certified Health/Fitness Instructor with the American College of Sports Medicine and previous 15 years of personal training and fitness

| Mark and Donna Gurulé

s t o r y a n d p h o t o s b y G A B R I E L L A M A R K S

2 6 magazine.comMARCH 2013

instruction, he evaluated the gear and space available at the college, “and then I placed my twist on how I thought it should be.” As it turns how, “how it should be” meant that Mark developed a series of circuits that encompassed cardio and total body strength. As Mark describes, “The circuits can be pretty elaborate: as few as two or three exercises which everyone does as a group, or as many as 20 to 30 exercises” where people cycle from one station or exercise to the next in 60-second intervals. While that kind of brutal mega-circuit may seem intimidating on paper, the mega, or “monster circuits” were identified by a number of students as their overwhelming favorite Fitness Bootcamp form of punishment. For many of us, the barriers to getting fit aren’t so much physical as mental––boredom and repetition can be real motivation killers in the gym. Students Buffy Kline and Adrian Baca say they especially love these mega-circuits because boredom simply isn’t an option. As Kline puts it, “you’re moving so quickly, it keeps your head in the game.” Adrian Baca is a Bootcamp success story who has lost more than 40 of his original 300 pounds over the past two years. For him, the mega-circuits are the ultimate form of a workout strategy that has literally re-shaped his life. “All you have to do is show up,” he says, “you don’t have to think about it.” The structure of the class provides a way to short-circuit the procrastination and lack of motivation we sometimes have about going to the gym and working out. You don’t have to think about it, you just show up, and the instructors take it from there. But it’s not just the mega-circuits that keep students engaged. Donna is incredibly proud of their commitment to ongoing development and variety: “You will never experience the same two workouts in an eight week session.” In 2007, Mark and Donna, (who in addition to her personal trainer certification, nutrition specialist certification and associate’s degree in Physical Science, also sports a Bachelor’s in Business Administration), embraced the entrepreneurial spirit and purchased the New Mexico Sports and Fitness Center and the bootcamp concept came along. Unlike its military namesake, the Fitness Bootcamp is not a one-time test of personal strength and resilience. The Bootcamp course is structured as a recurring eight-week program with a one week breather between sessions. Each student typically

2 7A Taste of Life in New Mexico MARCH 2013

takes two 60 minute classes per week, although students with more aggressive workout goals often attend more frequently. In order to accommodate students of different experience and fitness levels, classes within each session are presented at levels: Regular, Beginner, Advanced and TRX Suspension Bootcamps. On first introduction, the bi-monthly schedule for sessions exposes false expectations about “getting in shape”––this isn’t a one-time fix-it solution. After the first eight weeks, you aren’t finished: you’ve really just begun. Students rarely attend just one session. Following completion of their first Bootcamp, students are already signing up for the next. Bootcamp, it seems, is a way of life. In keeping with the cyclical and ongoing nature of the Bootcamp regimen, the goals that Bootcampers

bring with them to class are as diverse as the students themselves. One of Donna’s favorite features in their Early Street location is the “I Will” Wall –– covered in blackboard, devoted to individual, chalked goals. Donna and Mark encourage students to set their own goals, which range from the physical, “I want to outrun my husband”, or “Not miss a class”, or even simply “Tight booty!” to the mental and spiritual, such as, “Be a better me” and “Let go of the fears that hold me back.” These individualized goals really drive home the signature quality of Fitness Bootcamp. Another unique quality is that unlike most group exercise classes, almost every Bootcamp class has two instructors, providing for individual interactions between students and teachers, who help with form, technique and

progressions. In addition to the dual teacher presence, each participant completes a survey prior to joining classes that outlines any pre-existing injuries and concerns, which the instructors use to get to know each and every participant. Buffy Kline competed in collegiate volleyball, and was used to an aggressive workout. After college, she worked out with personal trainers, but missed the motivational group mentality of training with a team. She knew Mark and Donna, who suggested that her team experience and competitive nature would thrive in the Bootcamp environment, which it has. She realized she didn’t work as hard on her own, but when “you notice someone next to you is doing more pushups, it really pushes you, too.” What surprised Buffy, however, was that she discovered that changing from personal training to bootcamp didn’t mean sacrificing individualized trainer attention. “They’re really mindful of people who have injuries, and advising people during class,” she explains, “and they’re really good at giving you tools to go at your own pace in the class. For every maneuver, there’s a first, a second, a third level––they see what you’re capable of and guide you.” Where the competitive nature of the group workout drives Kline, student Adrian Baca benefits from the supportive feel of the class. When he feels like he’s getting fatigued in the class, the more enthusiastic members of the class start to “get really vocal, and cheer each other on,” helping him to overcome his limits. There is no single definition of success in Bootcamp. As the “I Will” wall illustrates, people are looking for really different things from their experience. There were two constants, however, that captured its essence. First, the smiles that radiate through the room at the completion of the sessions. Secondly, every student used the phrase, “I’m addicted.” They’re having so much fun getting–and staying–in shape that they can’t give it up. Given the not-so-healthy temptations we’re subject to on a daily basis, this kind of addiction may be just what the doctor ordered. Are you ready to get hooked?

The New Mexico Sports and Fitness Center is located at 2954 Rodeo Park Drive in Santa Fe. 505.424.0131. www.nmsportsfitness.com.

2 8 magazine.comMARCH 2013

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In our regular column, Tania Casselle introduces us to the locals who make Taos Hum. This month we meet two creative women with big imaginations.

TaosHum p h o t o s b y L E N N Y F O S T E R

s t o r y b y TA N I A C A S S E L L E

Anna CosentineAnna Cosentine, founder and executive director of Taos Shortz Film Fest, didn’t originally move to Taos to build a film festival. She came to build an earthship. Her curiosity was piqued at a party in Albuquerque when she noticed a woman gathering up empty bottles and cans––this was in the pre-recycling days of 1994. “We’re building houses out of these things up in Taos,” the woman told Cosentine. “It just fell into place like a lot of creative endeavors do,” says Cosentine. “One thing leads to another and there are no blocks.” She went to Taos “just to see what was here. I thought, yeah, I could build this house.” She did, too, although it took eight years to finish her earthship. Then she took on another ambitious creative project. In the wake of two Taos film festivals closing, Cosentine decided to put on her own show. “There was just a gap,” she says. “All that energy surrounding a film festival was gone, and I tried to recapture that.” She opted for short films, because she enjoys them. “It’s like a filmmaker’s calling card. More cutting-edge stuff happens.” The first festival was a single day of 28 film screenings. Now in its sixth year, Taos Shortz 2013 shows 88 films over four days, by filmmakers from 18 countries, including programs showcasing New Mexico talent. “I like looking at people in the audience and seeing their reactions,” says Cosentine. “When the filmmakers get on stage for Q&A, the audience is just dying to ask questions.” Her next target is getting Academy of Motion Pictures accreditation for the festival, and Taos Shortz has been around long enough to apply. “We’re hoping to go for that big time! It means a lot to the filmmakers. They’ll be eligible to apply to the Oscars.” When Cosentine isn’t busy with the silver screen, she works at Taos Mesa Brewing to “help them out and get a little social life. I like to keep active for sure.” That’s an understatement. Cosentine also hikes, skis, participates in 100-mile bike races and helps tend a community garden, complete with goats and sheep.

Taos Shortz Film Fest runs from March 7–10. For details on tickets, parties and the awards ceremony, see www.taosshortz.com.

Lara SantoroAuthor Lara Santoro describes Taos as “one of the most beautiful places in the world.” She should know; she’s lived in some pretty fabulous places. Born in Italy, she attended the Sorbonne, in Paris, and worked as a journalist in Rome and Nairobi for magazines including Newsweek and The Christian Science Monitor. When Santoro turned her talent to fiction, Africa provided the inspiration for her debut novel, Mercy. Her equally smart new novel, The Boy, set in New Mexico, was an Oprah “must-read book” for January and has been praised by publications ranging from The Wall Street Journal to Elle. Santoro’s original idea for The Boy was triggered by “the phenomenon of older women with younger men,” but her direction shifted. The story, says Santoro, is ultimately driven by “the notion of parenting in this era of perfect mothering and perfect parenting. My own sense is that there’s no such thing, it doesn’t exist.” Santoro describes her character Anna as “the poster parent for bad mothering. She’s also very human. She makes human mistakes, and she ends up paying for them.” Santoro came to Taos in 2005 after being told by a colleague in Africa that if she ever left that continent, she should check out northern New Mexico. Santoro did and saw the similarities with the big open sky. “We’re lucky, all of us who get to live here,” she says. “You look out the window and there it is staring you in the face, this incredible beauty.” When not writing, she spends “an enormous amount of time reading.” She also likes skiing and getting up into the mountains—and she’s a keen cook. “I never really strayed very far. I cook Italian. Pasta, polenta, risotto, your standard Italian things.” If you ever get the chance to watch a soccer game with Santoro, don’t pass it up. She gives expert (and passionate) commentary. In fact, she used to report on soccer for British and American newspapers. “The best year of my life I wrote about practically nothing but the Italian league. That was the most fun.”

Hear Santoro read from The Boy (Little, Brown, January 2013) at Bookworks in Albuquerque on March 31 at 3 pm. www.larasantoro.com.

3 0 magazine.comMARCH 2013

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Prego...There are times at the beginning of a meal (or when I’m sitting at a bar) when

I crave something different to start my evening. I want to wait until dinner until I have a glass of wine. Beer is too filling. A cocktail could spark my

appetite, but I’m looking for something with more flavor and less alcohol. I search the back bar and spot some unusual bottles, a small section of vermouths and amaros that catch my eye. Now, if you go to a bar in Italy, you’ll see six or more feet of space devoted to this category. And increasingly, even in the States, in cities like Portland or San Francisco, you’ll see an impressive selection of vermouths, apéritifs and amaros to tempt you. Here in New Mexico, the trend is definitely gaining speed, and we’re happy to shed a little light on the subject. Just as many American sodas originated as tonics for health before they became liquid confections, there is a class of wines and liqueurs, produced mostly in Europe, that started out as medicinal but soon were appreciated as enjoyable to drink. They’re consumed in Europe as an apéritif (or aperitivo in Italian), which is drunk before the meal, or a digestif (or digestivo in Italian), which is drunk after the meal, and increasingly they are used to add wonderful complexity to many cocktails. Most have a bitter core of flavor and varying levels of alcohol, so let’s begin with the lighter vermouths. Vermouth is a wine. It originated—and is mostly produced—in France and Italy from a dry, low alcohol, acidic white wine. The wine is sweetened, fortified and flavored, or aromatized, with as many as 50 herbs and spices. Technically, it must include the herb wormwood (wermut in German), for which it was originally named. Wormwood has been appreciated for thousands of years, going back to ancient Greece, as being good for many ailments. There are basically two types, dry and sweet (or rosso); the latter is darker with more herbs, sweetness and caramel color added. These are mostly used as an ingredient in Martinis and Manhattans, but since vermouth is wine, it makes a great lighter cocktail alone. If you ask for a Martini in parts of France or Italy, they will respond, “Dry or sweet?”, since they assume you are asking for a vermouth on the rocks made with the bestselling brand in the world, Martini and Rossi. I like a mixture, half dry and half sweet, on the rocks with a twist of lemon. It is simple, fast and refreshing. You can use any sweet and dry vermouths, but I recommend sticking to the better French and Italian brands. One brand that is increasingly being used by creative

Aperitivo,

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Prego... s t o r y b y P H I L I P D E G I V E

bartenders is Carpano. There are two types, Punt e Mes (supposedly a reference to the stock market in Milan going up a “point and a half,” or “punt e mes”) and Antica Formula, which provides a more intense bitter style and is housed in an antique replica bottle. At the Secreto Bar in the Hotel St. Francis in Santa Fe, Chris Milligan (aka the Santa Fe Barman) makes a Voyager cocktail that is remarkable. (He shares the recipe at the Local Flavor website, www.localflavormagazine.com.) The Antica Formula is generally regarded as one of the most complex and deepest flavored, but there is one exception to the European quality rule: Quady Vya Extra Dry and Sweet Vermouths. Produced in central California, these excellent vermouths will redefine a Martini or Manhattan. Also in this category of favorites I include Lillet Blanc, Cinzano Bianco and Martini and Rossi Rosato. They lie somewhere between the typical dry and sweet styles of vermouth and work as excellent aperitifs or cocktail ingredients, as well. My next category includes spirits with a higher level of alcohol. Most contain about 35% alcohol. This is a class of bitter liqueurs that are usually labeled amaro, the Italian word for “bitter.” More and more bartenders are experimenting with them, and they can add an exotic element to a cocktail. One of my favorites (actually under 20% but similar in flavor) is the Italian Aperol, which has a bright orange color and a distinctive bitterness. It is most famous for the Aperol Spritz, a refreshing take on a spritzer that is delicious in warmer months. Since amaros are produced as liqueurs, sweetened and aromatized with numerous herbs, they work well on the rocks or straight after the meal. Some excellent examples available in New Mexico are Aperol, Averna, Cynar (flavored with artichokes), Montenegro, Nonino (from the esteemed grappa producer) and Ramazzotti. One aside worth mentioning: New Mexico State Regulation and Licensing Department uses alcohol content and method of production to determine where you will be able to consume these vermouths and liqueurs. In a bar or restaurant with a full liquor license offering whiskey, gin and vodka based drinks, everything mentioned here can be purchased wholesale and sold on the premises. In a restaurant with a beer and wine license, only the wine-based vermouths that are under 20% alcohol can legally be carried. My final entry in the bitter group is Fernet. Fernets are usually consumed straight as a hangover remedy (for your “health”) or to help you digest your meal if you have overindulged. But you can use Fernet as an ingredient in a cocktail, as a shot with a carbonated chaser or on the rocks with a twist. The most famous is Fernet Branca, produced in Italy, but there is a Fernet new to New Mexico from the Jelinek distillery in the Czech Republic. It is much lighter in character, more reminiscent of sassafras and root beer, and less intense than Fernet Branca, which, incidentally, is a popular drink in

3 3A Taste of Life in New Mexico MARCH 2013

Argentina, where they mix it with Coca-Cola. Fernet Branca can be found on tap in San Francisco bars and is appreciated by wine sommeliers in New York, since it is super bitter and has great “slap in the face” restorative powers. If you are stocking your bar at home, get a couple of bottles of vermouth and store them in your refrigerator. Julia Child used to recommend dry vermouth as a substitute for cooking wine. Because it is fortified, it will not spoil as wine does and form acetic acid, the primary flavor of vinegar. Instead, it will gradually deteriorate over a couple of months. As the weather warms up, get an Aperol Spritz at a bar. (If they don’t carry Aperol, they can substitute Campari.) Then, have on hand a bottle of Fernet Branca or an amaro as an after-dinner drink to help aid digestion. They really are effective. And don’t worry if you don’t immediately warm to the flavor. Just as our first taste of coffee, beer or Cabernet Sauvignon might have been too astringent for our palates, time led us to appreciate the taste. Just remember what sommeliers in New York say:

“If you want to be hip, get bitter!”

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“The secret ingredient is love.” It’s a familiar refrain, one that references that elusive quality that good cooks somehow bestow on every dish they create. Intangible perhaps, but it rings true for most people: as we gather together and dine, we taste the joy, care and, yes, the love that went into the meal. We are able to appreciate not only the taste of the ingredients but also the devotion of each person who made it possible—from the farmer who planted seeds months ago to the chef who prepared the dish moments ago. As we eat, we receive the gift of nourishment for body and mind. This sentiment means different things to different people. For Santa Fe author Deborah Madison, it comes down to taking the time to carefully select the freshest possible ingredients grown locally and harvested in season. Not only does this free you from worries about salmonella or E. coli, it also means you are supporting local growers and eating in harmony with the seasons. With these concerns in mind, Deborah offers a recipe for peas—which will be in season any day now—and summer squash for the months ahead. For others, like the folks at La Montañita Co-op, it’s about ethically sourced ingredients that don’t leave your conscience feeling as crusty as last night’s casserole dish. Organic, fair-trade and local foods figure prominently in La Montañita’s inventory, so you can happily dig into shepherd’s pie made with grass-fed beef, or munch on some highly nutritious raw organic kale salad. As you do, you’ll know you are supporting your body with wholesome foods while also supporting a healthy and sustainable food system. For still others, like author Sharon Louise Crayton, the most important factor is the intention we put into our food as we’re cooking it, the energy and emotion behind the preparation. In her book, One Taste, Vegetarian Home Cooking from Around the World, she explains that great meals aren’t achieved only by using fresh seasonal ingredients but also by cooking them with a “fresh mind.” This state can be achieved with meditation. To make this easy, Sharon has incorporated simple meditation techniques into the steps of each recipe. Using her technique means feeding your body while you nurture your soul. Cooking is transformed from a chore into an act of service to others and to yourself. Her recipes for Lemony Miso Soup and Quick Mushrooms and Cheese for Rice will leave you feeling restored and centered as well as full. So, fresh ingredients or fresh mind? I say, why not both? The result: meals that taste good and feel good. Now that’s something to love.

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3 5A Taste of Life in New Mexico MARCH 2013

St. Patty’s Shepherd’s Pie

b y L a M o n t a n i t a C o - o p

1 lb. grass-fed ground beef1 cup frozen vegetables (peas, carrots, onions)2-3 cups mashed potatoes1-2 Tablespoons olive oil3 Tablespoons flour1 ½ cups beef stock¾ cup cheddar cheese, shredded (optional)

Preheat oven to 350 degrees.

Brown beef, remove from pan and add olive oil. When hot, add flour and brown until caramel colored. Stir often and keep a close watch—don’t burn the flour!

Add the stock and mix well, bringing back to a boil. Add the frozen veggies and beef. Pour into casserole dish and cover with the mashed potatoes. If desired, top with cheddar cheese. Bake for 30–45 minutes at 350 degrees.

Serve with your favorite bread.

Golden Beet and Kale Salad

b y L a M o n t a n i t a C o - o p 2-3 bunches kale, sliced thin2 cups golden beets, peeled, shredded1 cup carrots, peeled, shredded 1/2 bunch green onions, sliced thin1/2 cup hemp seeds½ bell pepper, diced 2 oz. broccoli sprouts For the dressing: 1 1/2 cups olive oil 1 1/4 cups apple cider vinegar 3/4 cup tamari or shoyu 3/4 cup tahini 2 1/2 Tablespoons garlic, minced 1/2 Tablespoon oregano, dry1/2 Tablespoon basil, dry Makes 4 servings with plenty of dressing to spare for next time. Place kale, beets, carrots, onions, hempseeds, peppers, and sprouts in a large mixing container. Prepare dressing:In a blender place olive oil, vinegar, shoyu, tahini, garlic, oregano and basil. Blend until smooth.

Pour dressing over the kale mixture and toss until kale is well-coated with the dressing. (This is one of the most popular salads in their deli.)

Peas with Baked Ricotta and Bread Crumbs

b y D e b o r a h M a d i s o n

Olive oil1 cup high-quality ricotta cheese, such as hand-dipped, full-fat ricotta2 to 3 tablespoons fresh bread crumbs4 teaspoons butter 2 large shallots or 1/2 small onion, finely diced (about 1/3 cup)5 small sage leaves, minced (about 11/2 teaspoons)1 1/2 pounds pod peas, shucked (about 1 cup)Grated zest of 1 lemonSea salt and freshly ground pepperChunk of Parmesan cheese, for grating

Heat the oven to 375°F. Lightly oil a small baking dish; a round Spanish earthenware dish about 6 inches across is perfect for this amount.

If your ricotta is wet and milky, drain it first by putting it in a colander and pressing out the excess liquid. Pack the ricotta into the dish, drizzle a little olive oil over the surface, and bake 20 minutes or until the cheese has begun to set and brown on top. Cover the surface with the bread crumbs and continue to bake until the bread crumbs are browned and crisp, another 10 minutes. (The amount of time it takes for ricotta cheese to bake until set can vary tremendously, so it may well take longer than the times given here, especially if it wasn’t drained.)

When the cheese is finished baking, heat the butter in a small skillet over medium heat. When the butter foams, add the shallots and sage and cook until softened, about 3 minutes. Add the peas, 1/2 cup water, and the lemon zest. Simmer until the peas are bright green and tender; the time will vary, but it should be 3 to 5 minutes. Whatever you do, don’t let them turn gray. Season with salt and a little freshly ground pepper, not too much.

Divide the ricotta between 2 plates. Spoon the peas over the cheese. Grate some Parmesan over all and enjoy while warm.

With Pasta: Cook 1 cup or so pasta shells in boiling, salted water. Drain and toss them with the peas, cooked as above, and then with the ricotta. The peas nestle in the pasta, like little green pearls.

A light supper for 2

Reprinted with permission from Vegetable Literacy by Deborah Madison, © 2013. Published by Ten Speed Press, a division of Random House, Inc.

Summer Squash Tartines with Rosemary and Lemon

b y D e b o r a h M a d i s o n

1 teaspoon olive oil 1 or 2 summer squash (about 8 oz. in all), very thinly slicedScant 1 teaspoon minced fresh rosemaryGrated zest of 1 lemonSea salt and freshly ground pepper4 long pieces of baguette, sliced diagonallyOlive oil and garlic for the bread 1/2 cup ricotta cheese

Heat the oil in a nonstick skillet over medium-high heat. Add the squash, sauté for 1 minute or so to warm, then add a splash of water and cover. Cook over medium-high heat until the squash is soft, about 3 minutes. Remove the lid, add the rosemary and lemon zest, toss it with the squash, and then season with salt and pepper.

Lightly brush the cut surface of the baguette pieces with olive oil, then toast until golden and crisp. While the bread is hot, rub the cut surfaces with the garlic. Spread the baguette pieces with the ricotta, then overlap the squash on top. Season with a bit more pepper and serve.

Serves 4

Reprinted with permission from Vegetable Literacy by Deborah Madison, © 2013. Published by Ten Speed Press, a division of Random House, Inc.

3 6 magazine.comMARCH 2013

Lemony Miso Soup

b y S h a r o n L o u i s e C r a y t o n

This light and lemony soup takes no time to cook. Serve for lunch with a fresh pea and zucchini salad and whole grain bread or along side a sandwich spread with hummus and topped with grilled vegetables.

4 cups water12 oz. soft, medium, or firm tofu, cut into 1/2-inch cubes2 green onions, thinly sliced4-5 Tablespoons white miso, depending on saltiness1/2 cup fresh cilantro leaves2 Tablespoons fresh lemon juice1/8 teaspoon ground cayenne (optional)

Mind Refresher: Make the soup with the attitude of nourishing others.

Put water in a medium saucepan over high heat and bring to boil. Stir in tofu and green onions.Reduce heat to low and cook, uncovered, 3 minutes. Put miso in a small strainer, lower into soup, and push paste through strainer with a spoon until it dissolves.Turn off heat. Miso should not be boiled or overcooked because too much heat destroys its enzymatic properties. Stir in cilantro and lemon juice. Serve immediately.

Serves 4 Reprinted with permission from One Taste, Vegetarian Home Cooking from Around the World by Sharon Louise Crayton, © 2008. Published by Provecho Press.

Quick Mushrooms and Cheese for Rice

b y S h a r o n L o u i s e C r a y t o n

This recipe comes from Bhutan where there are many varieties of mushrooms found in the countryside. The is delicious served over rice, wild rice, quinoa, or polenta.

8 ounces, thinly sliced fresh mushrooms1/2 cup water2 Tablespoons butter1/2 teaspoon sea salt1 cup shredded melting cheese, such as Cantal, Monterey Jack, or Fontina1 medium tomato, diced2 green onions, thinly sliced

Mind Refresher: Stand straight, breathe normally, and watch your in-and-out breath for 30 seconds then appreciate whatever is happening.

Place mushrooms, water, butter, and salt in a medium saucepan over high heat and bring to a boil. Reduce heat to medium low, cover, and cook 5 minutes. Stir in cheese, tomato, and green onion, cover, and cook 2 minutes or until cheese melts.

Pour into a serving dish and serve with rice. Serves 2-4

Reprinted with permission from One Taste, Vegetarian Home Cooking from Around the World by Sharon Louise Crayton, © 2008. Published by Provecho Press.

Fresh Mind Meditation Recipe b y S h a r o n L o u i s e C r a y t o n

Method–Choose an object in immediate surroundings, breath, spoon, a vegetable, flower, stop light.–Sit or stand with your back straight.–Breathe normally.–Focus on the object.–Concentrate on the object while your thoughts run here and there.–Keep returning your mind to the object.–There is nothing else to do.

Cooking TimeDo lots of short sessions in a day, from thirty seconds to a few minutes. Once a week, allow yourself a fifteen to thirty minutes session. Make this practice a habit; relax into the routine of these Mind Refreshers.

After CookingEnjoy your freshened mind by appreciating whatever is happening in the moment.

Phot

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Swan

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3 7A Taste of Life in New Mexico MARCH 2013

Lunch M-F 11-2 · Dinner Nightly at 5

505.995.9595 · 322 Garfield Street, Santa Fe

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NEIGHBORHOOD TRATTORIANEIGHBORHOOD TRATTORIA

A tavola non si invecchia.(At the table with good friends you do not grow old.)

A tavola non si invecchia.

Theater Grottesco and

The Center for Contemporary Arts

present

a series of

cutting edge performances

EVENTUAEVENTUAEVENTUA

Lisa Fay/Jeff Glassman DuoDepth of a moment: in four parts

April 11 – 14

Sandglass Theaterd-generation: an EXALTATION of larks

April 18 – 21

Faustwork Mask Theatrethe mask messengers

April 25 – 28

CCA presents EVENTUA FINALE:a pastiche of unique events and moments

presented by Cole Bee Wilson, Cheryl, and others

May 2 – 5

Theater Grottesco presents

exquisite absurdity30 years of looking forward

March 15 – April 7

Grottesco presents: Call 505.474.8400

or visit www.theatergrottesco.org

CCA presents: Call 505.982.1338

or visit www.ccasantafe.org

This project is made possible in part by New Mexico Arts, a division of the Department of Cultural Affairs, and the National Endowment for the Arts; the city of Santa Fe Arts Commission and the 1% Lodgers Tax; and The McCune Charitable Foundation. D-Generation: An Exaltation of Larks is funded in part by the

NEFA National Theater Project with lead funding from the Andrew W. Mellon Foundation and the NEA. Photo ©Marc Romanelli

3 8 magazine.comMARCH 2013

O N E C H E FT W O R E S TA U R A N T S

T W O W E E K SChef Mark Kiffi n invites you to celebrate

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February 24 – March 3Featuring a three course pre-fixe menu for $40*

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March 10 – 17

Featuring a three course pre-fixe menu for $30*For groups: 505-255-TACO (8226) or www.zacatecastacos.com

3423 Central Avenue NE • Albuquerque

*Price does not include beverages, tax and gratuity.

3 9A Taste of Life in New Mexico MARCH 2013

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