TheTheTHE WELL

INFORMEDTRAVELER IS A

HAPPY TRAVELER

Historic Route 66Take a Virtual Ride Along theMother Road in New Mexico

Albuquerque and

Santa Fe Area Maps

INSIDE:

Historic Route 66Take a Virtual Ride Along theMother Road in New Mexico

Albuquerque and

Santa Fe Area Maps

2 The Happy Traveler

Misty’s Pizza JointCome experience the “Art of Pizza”

Cheese OnlyMedium .... 12.39 Large .... 15.08 X-Large .... 17.52

Cheese with One ToppingMedium .... 13.94 Large .... 16.83 X-Large .... 19.67

Cheese with Two ToppingsMedium .... 15.49 Large .... 18.58 X-Large .... 21.82

Cheese with Three ToppingsMedium .... 17.04 Large .... 20.33 X-Large .... 23.97

Additional Charge for Chicken ToppingMedium .... 1.55 Large .... 1.75 X-Large .... 2.15

1234 Eubank NE • Albuquerque, NM

TOPPINGSPepperoniGround BeefSalamiBaconMeatballCanadian BaconSausageHamAnchovyChicken BreastMushroomsJalapeños

PineappleArtichoke HeartsAvocadoFresh GarlicBell PeppersGreen OliveBlack OliveOnionsTomatoes (cooked or cold)BasilFeta Cheese

Dine-InCarry-OutDelivery123-4567

The Happy Traveler 3

4 The Happy Traveler

The Happy Traveler 5

Route 66 in New Mexicoby: Eileen Richardson

Albuquerque Area Map

Santa Fe Area Map

New Mexico Food Glossary

Important Local Numbers

6

89

1014

Eastside

SAN ANTONIO

OSUNA

TheThe

The Happy Traveler is published monthly by DSP Publishing, LLC

©2010 The Happy Traveler, LLC1115 Atrisco Dr. NW

Albuquerque, NM 87105

Advertising Sales: Happy Purdythehappytraveler@comcast.net

Graphic Design: Doug Purdythehappytraveler@comcast.net

Material may not be used without permission from the publisher. Deadline for advertising is the 20th of

the month, one month preceding issue date.

Advertising claims are the sole responsibility of theadvertiser, not The Happy Traveler.

ON THE COVER: Botanic Gardens in Albuquerque, New Mexico. Photo by Doug Purdy

6 The Happy Traveler

Historic Route 66 occupies a special place inAmerican history. Today seems to be atime when even more Americans are

interested in a road trip. Route 66 is THE road trip. As you travel the length of it, you can visit

authentic Historic Route 66-era hotels, motels,trading posts, and gas stations some have beenlovingly restored and preserved, others are areminder of how long ago Route 66 was a wellused highway. As a scenic route, Historic Route 66 offers

majestic mountains, breathtaking vistas,meandering ranch land, Indian reservations,Pueblo communities, and spectacular sunrises andsunsets. New Mexico is a state you can take partsof the original route but in most cases you will beon Route 40. The estimate on driving time wouldbe 16 hours. And the length is 604 miles.New Mexico’s part of Rte. 66 history is very

intriguing. The earliest route was a curving, 501-mile washboard journey in 1926. Westboundmotorists first encountered Glenrio andTucumcari. As they passed Santa Rosa, they turnednorth to Romero, and then headed west again. InSanta Fe, they turned southwest, passing throughAlbuquerque to Los Lunas. There they turned

northwest to Correo, then west again to Grantsand Gallup. They found the route 126 milesshorter in 1938. Instead of turning northwest pastSanta Rosa, they continued west through Buford(later Moriarty) and Albuquerque all the way toCorreo. Here is a sampling of Route 66 you can tryout yourself in New Mexico.

Let’s Go!Westbound motorists can take a 20-mile gravel

stretch of the old highway from Glenrio to SanJon; this was the last remaining segment of Route66 before it became Rte 40 in 1982. From San Jon, you can drive an almost always

intact 24-mile paved chunk of Rte. 66 all the wayto Tucumcari. Along Tucumcari Boulevard (where you will see

the longest stretch of authentic Rte 66)) you’llenjoy the 40’s and 50’s all over again. Drive down the road and you will see Cactus

Motor Lodge, Lasso Motel, the Pine Lodge, theBlue Swallow Motel, Teepee Curios, the WesternerDrive-in, The Palomino, and Travelodge Motel,

Route 66 in

New Mexicoby: Eileen Richardson

The Happy Traveler 7

and Del’s Restaurant. More retro 40’s and 50’s awaits you with the

Town House and Safari Motels, the BuckarooMotel, the Redwood Lodge, and the ParadiseMotel, the Sahara Sands Motel & Restaurant,Dick’s Auto Service, and the Pow-WowRestaurant. On to Santa Rosa where you will find that Will

Rogers Drive is the city’s four-mile Route 66. Stopin at Joseph’s Restaurant (build in 1956) or theClub Cafe (a landmark since 1935) for a bite orliquid refreshment.. Continue 43 miles west on I-40, You should get

out, stretch and climb Palma Hill, and view 7,576foot-high Cerro Pedernal to the southwest. Thiswhere you will see and feel the New Mexico dry airat its best.Next stop has got to be Cline’s Corners, where

you can see more southwest souvenirs than youthought could fit in one place. You can findrattlesnake ashtrays, beaded belts, tomahawks andIndian lore. You can also have a meal here with ahome cooked southwestern flair if you haven’teaten yet.On next to Moriarty which is where a 58-mile

chunk of highway to Rio Puerco begins. Along NM 333, you’ll spot the former Buford

Courts, Blackie’s Restaurant, and the one-timeYucca, Cactus, and Lariat Motels and Sands Motels. In metropolitan Albuquerque, Central Avenue is

an 18-mile part of Route 66. Travelers often startat the State Fairgrounds, a landmark since 1936.Then you’ll discover the De Anza Motel, the RoyalMotor Inn, the Town Lodge Motel, and the AztecMotel (originally the Aztec Motorcourt, all built inthe 1930’s, and 15 blocks long).You will also see Nob Hill, built in 1936-47, and

the Lobo Theater and Lobo Pharmacy &Bookstore (originally Barber’s El Rancho Market),both built in the 1930’s.Downtown, there are several buildings that were

the gems of downtown in the 40’s and 50’s era.They are: the Sunshine Building (built in 1923-24), the First National Bank Building (1922), theRosenwald Building (1910), and the KiMoTheater (1927). There are also other samples west of Old Town if

you haven’t had your fill. They are: Lindy’sRestaurant (1929), Maisel’s (circa 1940), and ElVado Motel (1937), located west of Old Town.If you’d like to drive down a piece of the 1926

route, head north on I-25. Take the Algodones exit and return south via

NM 313, the original 66 is now Fourth Street,Isleta Boulevard, and NM 314. You’ll go 46 miles from Algodones south

through historic Bernalillo and past Sandia and

Isleta Pueblos (You’ll know you are here when yousee the casinos). In Los Lunas, turn west onto Main Street. You’ll

pass the Luna Mansion, built in 1881. From there,stay on NM 6. It is 33 miles of historic highway all the way to

Correo. Correo is also 33 miles west ofAlbuquerque via I-40. At Mesita, old 66 reappearsas NM 124, slithering 25 miles through Laguna,New Laguna, Paraje, Budville, Cubero, andMcCartys.In Grants, old 66 is called Santa Fe Avenue. It’s

41-mile chunk to Top O’ The World is right out ofthe ‘40s. Here you will find the Franciscan Lodge,Grants Restaurant (where Hollywood stars JayneMansfield and Tab Hunter once stopped for greenchile cheeseburgers), the Uranium Cafe, and theMonte Carlo Restaurant.The original highway reemerges near Iyanbito as

a 13-mile introduction to Gallup. Along the city’s9-mile segment are Earl’s Restaurant, built in1947, and the El Rancho Hotel, built in 1936 andhome to some Hollywood stars during the timewhen Gallup was a Western film capital( from1929-64.) You can also visit the one-time DrakeHotel (1919), the Santa Fe Railroad Depot (1923),the former White Cafe (1928), the Richardson’sTrading Post, the old Palace, the Rex Hotels (bothcirca 1900), and Virgie’s Restaurant. (1950). Thefinal 16 miles of old 66 continue west from Gallupas NM 118 to ArizonaMany communities in New Mexico celebrate the

famous Route:

• Festival in Los Lunas. It is New Mexico’sLargest Car Show

• Annual Route 66 Roadie Gathering inconjunction with Annual TucumcariRoute 66 Festival

• Annual Fire and Ice Bike Rally inGrants, New Mexico

• Annual Santa Rosa Route 66 Festival

There are also many byways along the Rte 66paths you can take a few hours off or a day or twoto explore everything from National parks andmonuments to pueblos and old mining towns.New Mexico is a very rich state historically from

the prehistoric time thru the Rte 66 1920, -1950’s. It all can be seen best on a road trip. Takeyours this year!

About The AuthorEileen Richardson is the co-founder of The

Santa Fe Site (www.thesantafesite.com) and isalso a life coach (www.intuitivelifeguide.com)in Santa Fe, NM

8 The Happy Traveler

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Albuquerque Area Map

The Happy Traveler 9

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10 The Happy Traveler

To help you understand and appreciateNew Mexican foods, The Happy Traveler

has compiled the following glossary of food terms:

BASIC INGREDIENTS

Chicos - Dried sweet corn used whole or crushed ina seasoned stew.Chile Caribe - Red chile pods blended with waterto a puree and seasoned. Used in such dishes ascarne adovada.Chiles, Green - Found in a variety of sizes, shapes,and piquancies, they are an important part ofSouthwestern dishes. Before use, the skin is removed.Used in sauces, relishes, stews, and as chile rellenos.Chiles, Red - Green chile that has ripened and dried.Usually used ground or crushed for added seasoning orin making a variety of sauces.Chorizo - Highly seasoned hog link sausage.Enchilada Sauce - Red sauce made of mild to hotchile pulp or chile powder, spices, and beef or pork orboth. Used for enchiladas. Also called red chile sauce.Fresh Masa - A moist dough of ground, dried cornthat has been soaked in limewater, then cooked.Used in tamales.Frijoles - Beans. Most commonly used bean is thepinto bean.Frijoles Refritos - Refried beans. Pinto beans thathave been boiled, mashed, fried in pork fat, and toppedwith longhorn or jack cheese.Harina - All-purpose flour.Harina Azul - Blue corn meal flour for tortillas.Harina Para Atole - Blue corn meal flour for gruel.Harina Para Panocha - Sprout wheat flour forIndian pudding (Panocha).Masa Harina - Masa in dehydrated form to whichwater is added to produce dough similar to fresh masa.Piloncillo - Brown, unrefined cane sugar found incone-shaped pieces used to sweeten coffee and desserts.Piñon - Pine nuts, seeds of large pine cones. Used indeserts and breads or roasted and enjoyed as nut meats.Salsa Jalapeño - A hot sauce or relish made ofJalapeño chiles, onions, either red or green tomatoes,and seasonings.Tortillas de Harina - Flour tortillas made fromwheat flour. Ussually are 7 - 10 inches in diameter and1/4 inch thick. They remain mostly white after cookingon a griddle, but are flecked with brown and puffed inspots. Used for burritos and as an accompaniment to anySouthwestern meal.Tortillas De Mais - Corn tortillas made from masapressed into a thin pancake, then quickly singed or"blistered" on a hot griddle. Used for enchiladas,tacos, taquitos, chalupas, huevos rancheros,tostadas compuestas.

SOUTHWESTERN DISHES

Albondigas - MeatballsArroz A La Española - Spanish rice.Arroz Con Pollo - Chicken with rice.Burrito - Flour tortilla filled with refried beans andchile sauce, ground beef and chile sauce, or acombination of both, and rolled.Caldillo - Poor man's stew made of ground beef, rawpotatoes, and seasonings.Carne Adovada - Pork steak marinated in chilesauce, then roasted or pan fried. Usually served withSpanish rice and refried beans.Carne Asada - Beef or pork cut in thin diagonalstrips and cooked quickly over very hot coals, as in abrasero or Japanese hibachi.Calupas - Meaning "little boats," is a fried corntortilla topped with shredded chicken or beans, cheese,tomatoes, guacamole, and salsa.Chauquehue - Blue corn meal much thicker thanatole. Served with red chile with pork or spareribs inplace of potatoes or rice.Chicharrones - (Cracklings) Pieces of fat cookedslowly until lard is rendered out. Lightly salted, may beserved as a warm or cold hor d'oeuvre.Chilaquillas - Called tortilla hash or poor man's dish.Includes leftover tortillas fried until crisp and combinedwith chile, eggs, jack or sharp cheddar cheese, and redchile sauce.Chile Con Queso - Melted cheese dip seasoned withchile and served with tostados.Chile Rellenos - Green chiles stuffed with cheese ormeat, dipped in a cornmeal batter, anddeep-fat fried.Enchilada - Rolled or flat corn tortillas topped orstuffed with meat, cheese, onions, and red or greenchile sauce.Flautas - Meaning "flute," a taco variation; twocorn tortillas are overlapped, filled with meat, cheese,onion, and chile, rolled, then fried.Gazpacho - A cold vegetable soup with a meatbroth or tomato juice base containing a variety ofraw vegetables.Guacamole - Avacado salad served as a dip or onlettuce as a salad, or ingredient in many other dishes.Huevos Rancheros - Served in several ways, butgenerally is a fried egg on a corn tortilla and toppedwith a special green chile sauce with onions andtomatoes. Sometimes served with red or greenenchilada sauce and garnished with lettuce and cheese.Jamoncillo - (Cream Candy) Condensed milk usedas a spread or ice cream topping.Menudo - Tripe and hominy traditionally served onChristmas or New Year's Eve.Mole - Sauce made with red chiles, spices, andchocolate and served over meat or poultry. Crushedsesame seed, pumpkin seed, or nuts are often added forflavor and thickening. (sometimes called Pipian.)

The Happy Traveler 11

Molletes - Sweet anise seed rolls. Usaullyaccompanied by Mexican chocolate.Nachos - An hors d'oeuvre of tostados topped withjack cheese, sour cream, and jalapeño chile.Paella - A classic dish combining rice and a variety ofboth meat and seafood.Posole - Hominy stew made with dried lime-treatedcorn and combined with pork and seasonings.Quesadillas - Made in a number of different ways,buy always with cheese filling. Usually a folded corntortilla with a chile and jack cheese filling, fried quicklyover high heat.Queso Fresco - (Native fresh cheese) Made withsweet milk and rennet tablets. It is allowed to set untilwhey can be separated from the curd. Served with sugar,syrup, or preserves as a dessert.Sopaipillas - Puffy, crisp, deep-fried bread.Accompanies many Southwestern meals, or may bestuffed with refritos or meat and topped with chilesauce, cheese, and lettuce.Taco - A corn tortilla folded in half and fried untilcrisp, stuffed with meat, or chicken, or refried beans.Before serving, it is topped with lettuce, onion, cheese,and taco sauce.Tamale - Red chile pork encased in fresh masa andwrapped in a corn shuck. Usually steamed and servedwith red chile sauce.Taquitos - (Rolled tacos) Same as tacos except filling isplaced inside tortillas and rolled cigar-fashion, thendeep-fat fried.Torta - Stiffly beaten eggs leavened with baking powderand seasoned with salt and oregano, then deep fried.Served during Lent with chileor with a chile sauce as a meat substitute.Tostadas - Open-faced taco.Tostadas Compuestas - Corn tortilla cups filledwith chile con carne topped with shredded lettuce,chopped tomatoes, and grated cheese.Tostados - Corn tortillas cut in pieces and fried untilcrisp. Salted or sprinkled with chile powder. Served fordipping with salsa, guacamole, or chile con queso.

DESSERTS

Biscochitos - Anise seed cookies.Bunuelos - Fried sweet puffs that can be glazed withbrown sugar-maple syrup or sprinkled with cinnamon-sugar.Capirotada - (Bread Pudding) Toasted bread toppedwith caramelized-sugar corn syrup, sliced longhorncheese, raisins and cinnamon, and baked until cheesemelts.Empanada - Fried or baked turnovers with eitherdried fruit or sweet meat filling.Flan - Caramelized custard.Natillas - Soft custard topped with egg white andsprinkled with cinnamon.Panocha - Indian pudding made with panocha flour,brown sugar, and seasonings such as cinnamon andcloves.Pastelitos - Dried-fruit filled pies - usually apricot orprune or both.

FRUITS AND VEGETABLES

Calabaza - Baked pumpkin.Garbanzos - (Chick Peas) Cooked, mashed, andseasoned with salt, onion, red chile pulp, and cilantro.Jicama - A large gray-brown root vegetable, deliciousraw. Has a white, crisp meat resembling that of a potatoor chestnut.Nopales - Leaves or pads of prickly pear cactus. Tasteand texture resemble green beans. Used alone as avegetable or in soups, salads, and omelets.Papas - PotatoesQuelites - Spinach combined with pinto beans,seasoned with bacon and crushed chile pods.

SPICES MOST COMMONLYUSED IN THE SOUTHWEST

Anis - Anise Asafran - Saffron Chimaja - Wild celery, root andleaf Cilantro - Coriander leaves or crushed seeds Comino - Cumin, powder or seeds Mejorama - Marjoram Oregano - Oregano dried leavesRomero - Rosemary Tomillo - Thyme Yerba Buena - Wild mint, freshor dried

12 The Happy Traveler

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Make your appointment today!505-123-4567

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1234 Menual (in the Coronado Mall)

Albuquerque, New Mexico

Big Al TireCo.Four New Tiresat Wholesale!

Simply show us your out-of-towndriver’s license to take advantage of

this incredible deal!

Locally owned and operated since 1952If a flat can be fixed, it will be done for $5!

1234 Lomas Blvd. NWAlbuquerque, NM 87105

505-456-9872

Windshield repair is a permanent process that removes air from thebreak and fills it with a curable resin. The Windshield Worx repairresin is specially formulated to work on all types of windshielddamage, and it works without an activator, so there is no guesswork, and no mixing! The repair greatly improves the windshield'sappearance, restores safe driving vision through the broken area,

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(505) 987-3486We come to you!

Don’t get back on the roadbefore fixing that windshield!

The Happy Traveler 13

Our full-service proshop has the latestfashions in men's andwomen's golf attire.You will also findquality balls, clubs,bags, and gloves tokeep you on top ofyour game. Whetheryou bring your ownclubs or rent fromAtrisco Hills, youwill have a greatexperience on ourpar 71 course.

Albuquerque, New Mexico, USA

14 The Happy Traveler

IMPORTANT LOCAL PHONE NUMBERS

City Information Line768-2000

Emergency911

Non-Emergency Ambulance761-8200

Non-Emergency Fire833-7300

Non-Emergency Police242-2677

Emergency Road Service-AAA291-6600

Bernalillo County Sheriff768-4160

New Mexico State Police841-9256

Hunting and Fishing Licenses476-8000

Albuquerque Animal Services768-1975

Albuquerque Sunport842-4366AMTRAK842-9650

Greyhound-Trailways243-4435

Road Information1-800-432-4269

Sun Tran Bus Service843-9200

AVIS Rent-A-Car1-800-331-121

Enterprise Rent-A-Car1-800-736-8222

Alamo Rent-A-Car1-888-426-3299

Thrifty Car Rental1-800-847-4389

TheThe

See...you didn’t lose your

marbles. No need to feel as

if you are going to either. Use

The Happy Traveler to help you

find a place to eat, a place to

take the kids, a place to get that

tire fixed, or a place to take

in local artist’s work.

A well informedtravler is a

Happy Traveler!

HERETHEYARE!

The Happy Traveler 15

THIS IS A FICTITIONAL AD FOR EXAMPLE ONLY. ANY RESEMBLANCE TO A REAL CASINOIS PURELY COINCIDENTAL.

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Serving Breakfast, Lunch and Dinner on our famous Patio Daily

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1234 Plaza Street • Albuquerque, New Mexico