White Elephant Notions

Once upon a time, during a white elephant gift exchange, we walked away with the very bottle of green chile vodka we had contributed—an accidental “win” that helped us realize a product we assumed was a gimmick was actually delicious.

Twice now, we’ve watched a simple steel colander become the unexpected celebrity of a white elephant party—stolen repeatedly, fought over endlessly, and treated like treasure. These weren’t gatherings of self-proclaimed food obsessives; these were everyday people who either suddenly realized their plastic colanders were inadequate or simply believed there is no such thing as owning too many.

We could stack up stories like these forever, but we’re not here to add more noise to the internet’s ever-growing list of “what to buy for white elephant parties.” Instead, here’s our one take: edible, drinkable, and food-adjacent gifts rarely miss. They get used. They get enjoyed. They don’t gather dust. Should you buy a potato ricer for someone who hasn’t mastered toast—or specialty coffee for someone trying to quit caffeine? Probably not. But a beautifully packaged loose-leaf tea for a sibling who always buys the cheapest box? A bag of locally grown White Sonora flour for the friend who bakes pastries on weekends? Absolutely. And if you’re giving a gift card, why not make it a meal at a restaurant the recipient hasn’t yet discovered?

One more note: our reader survey is still open. It helps us get to know you—especially if you’re one of the readers who never hits “reply”—and it enters you into a drawing for Los Poblanos gift certificates.

Amuse-Bouche

For decades, Mannie’s Restaurant was a Nob Hill fixture—whether you bussed tables there or ended up at a booth late at night in a state that blurred memory. When the old building was torn down, many assumed the replacement would house another Bosque Brewing location. Instead, the new space—designed by Anthony Anella Architecture—is available for lease and seeking a restaurant tenant. The building features solar panels, excellent natural light, a partially enclosed patio, EV parking, and the flexibility to become one or two suites. The price is higher than the former Slice Parlor space, but based on what we’ve seen, the atmosphere is shaping up to be entirely its own.

Entrances & Exits

Yalla! Shawarma continues its rapid expansion. Once known locally as Tajine—and later a familiar favorite on Santa Fe’s food truck scene—the team has opened storefronts in Jersey City and downtown Albuquerque. The Albuquerque location at Gold and Fourth is in soft opening, offering sandwiches, bowls, and shawarma fries for takeout until the dining room officially opens. Santa Fe locals can relax—the truck isn’t going anywhere.

High Point Grill & Taproom, which previously announced its closure, has been given new life. Kalvin Shrader—owner of Swing-N-Pickle, Duke City Cages, and Rio Rancho Cages—has taken over the lease and reached an agreement with Chef Mike White to stay on as culinary advisor. With Chef Rafa Ruiz now in the kitchen, the restaurant reopened in mid-November with a refreshed menu.

Lasso Brewing is officially open in downtown Albuquerque, taking over the former Boese Bros. space. Their concept blends coffee and lagers, allowing for earlier and later hours than a typical brewery or coffee shop. Though we haven’t sampled the drinks yet, the founders—Gravity Bound Brewing—are known for producing some of Albuquerque’s finest beer.

Santa Fe’s newest brewery, Keeping Together, launched its soft opening last week. While their house ales aren’t yet on tap, they’re serving pilsners, hazies, and stouts that highlight local brewing. Vivác wines are also available, and the converted greenhouse venue is an attraction in itself.

The former Mesa Provisions address in Albuquerque’s Nob Hill is soon to house Tony’s Pizzeria. With Chef Israel Rivera of The Shop Breakfast and Lunch involved, expectations are understandably high—especially for anyone hoping red chile pizza makes the menu.

If you had reservations at Santa Fe’s El Farol, you likely received the message: the restaurant is closed. Investors are selling the building, citing rising costs all around. According to local lore, what was believed to be Santa Fe’s oldest bar has closed its doors.

Occasions

One of the season’s most unexpected collaborations is happening today: from 1–3 pm, Duran Central Pharmacy will be providing COVID vaccinations at Ex Novo downtown. Afterward, the brewery will treat participants to a pint—best paired with water and perhaps some fries or nachos.

Holiday markets now dominate the calendar. The first begins tomorrow with the Little Bear Winter Market in Albuquerque’s Nob Hill. Onsite food truck Mañana Taco is running a carne adovada special this week. Additional markets this month include:

• Albuquerque Rail Yards Holiday Market – December 13–14 and 21–22.
• The Kitchen Table Santa Fe Winter Market – December 13.
• Hotel Glorieta’s first annual holiday market – December 14.
• German Christmas Market at Albuquerque’s Eurozone – December 14.
• Humble Holiday Market – December 20, featuring Umami Moto and other food trucks.

Plata Coffee is hosting Barista Festivus next Saturday, December 13. Expect a latte art competition, a cookie exchange, and a drive to collect toys and warm clothing for Light Up Los Ranchos.

Also on December 13, the Indian Pueblo Entrepreneurial Complex (IPEC) is presenting a Meet the Makers event from 10 to 1, featuring ten vendors whose offerings range from baked goods to steaks.

The annual Pueblo Gingerbread Contest is open for entries, with one key rule: everything must be edible.

On the evening of December 18, La Reina will host an ugly sweater party. The winner receives a ten-day punch card for El Rey’s pool for the 2026 season.

Broken Arrow Glass Recycling will hold its second annual Holiday Happening on December 21 from 10 to 4 in Cuyamungue. Attendees can drop off reasonably clean glass for recycling, enjoy glassblowing demonstrations, and purchase upcycled glassware.

Distillations

In our latest feature, Nina Katz highlights three restaurateurs sharing their love for New Mexican cuisine far beyond state borders.

From our sister magazine, Briana Olson explores the craft behind Broken Arrow Glass Recycling.

And the Santa Fe New Mexican reports that Leo’s has earned a place on Esquire’s Best New Restaurants in America list—deservedly so.