Courier August/September Courier - Page 46

COMPASS Southwest U.S. COMPILED BY BOB ROUSE Nosh on New Mexican cuisine Q. How does your cuisine help connect visitors with the city and its culture? A. Traditional New Mexican cuisine takes 20 minutes to make but 300 years to prepare. Visitors can connect to Albuquerque through our food with recipes influenced by various cultures: Native American, Hispanic, Latino and oth- ers. Albuquerque’s culinary scene reflects the city’s blend of cultures, and you can sample years of history in one meal. Without question, Albuquerque has more to offer than authentic and inventive cuisine. The largest city in New Mexico, Albuquerque also boasts attractions and landmarks reflecting the city’s founding as a Spanish colony in 1706. And Albuquerque has a mild climate and sees an average of 310 days of sunshine each year, providing outdoor recreation opportunities during all four seasons. But we’re hungry. So Courier’s questions to Lindsey Seybert, Visit Albuquerque’s national sales manager, focused on food. Q. What are some ways to tour the city and sample the cuisine? A. Because we have many cultural inspirations, New Mexican cuisine is one-of a-kind, and our locals are proud to share this. Albuquerque offers several culinary inspired tours, such as the Flavors of Albuquerque Bike Tour and 3 Sisters Artisan Bike Tour, both with Routes Bicycle Tours & Rentals. Another exclusive experience, offered by Heritage Inspirations, takes you to Chaco Canyon to experience 1,000-year-old culinary