Your Albuquerque Source for Wine, Spirits, and Craft Beers Unbelievable Wine Selection Tired of the limited wine selections at other stores? Jubilation Wine and Spirits has a selection like no other store in town. Whether you enjoy red wine or white wine we have something for you! Friendly Faces Every time you visit Jubilation you're treated to an amazing selection of wine, spirits, beer, and most importantly friendly faces! We've been serving Albuquerque for decades and have never changed our customer-first attitude! Convenient Location We've maintained our current location for over 20 years now! We're conveniently located on the corner of Lomas and Carlisle. Trying a new wine or craft beer is only a few minutes away! When you're looking for the best craft beers and spirits in Albuquerque, there's only one place to go - Jubilation! We carry a large selection of local beers to match every individual's taste. We'll always support local chains, after all they're why we're in business!

From 100% organic whiskey from Waco, TX to local IPAs to sour beers, you'll always leave our store with a smile on your face! If you're tired of the same beer, pay us a visit. The results will leave you stunned! Best Wine and Spirits ShopBest Beer Selection Carol Rivera Zonski & John Zonski of Jubilation Wine & Spirits have been named a 2016 Market Watch Leader by Market Watch Magazine!best wine for christmas turkey dinner Carol & John were two of the eight new 2016 Market Watch Leaders inducted on September 15th, in New York City.best wine vintages in australia or can you download & print a PDF version of the article.best everyday red wine glasses We thank you for continued patronage and thank you to Market Watch Magazine!buy wine online in new zealand

Jubilation Wine & Spirits selected by Men's Journal Magazine as one of The 50 Best Beer Stores in America! They said "Jubilation has sold more beers than we can dream of in its 75 years, but today it offers the widest selection of the best brews you'll find in New Mexico. This Albuquerque shop's success stems from its commitment to supporting small, independently owned brands — which means the liquor and wine selection is also amazing."best fruity red wine brands Thank you to Men's Journal Magazine and thank you to all our wonderful customers!best wine making kits 2014The Greatest Margarita ever!! It is a Prickly Pear Margarita! Vodka or Tequila (anejo is better) Simply Limeade Lime Juice A& J’s Prickly Pear Cactus Syrup Pour roughly a shot of tequila or vodka (we use Belvedere) into a small glass filled with ice.

Pour in the Limeade until the glass is almost full. Squeeze in your cut lime wedge/wedges. Top it off with about a teaspoon of the A & J’s Syrup. You don’t really need much as it is concentrated and sweet. You will love this!! You can vary these ingredients to your taste. My wife came up with the vodka margarita and we call it a “Polish Margarita” because the Belvedere is from Poland. This is simple margarita and great! Click here for the Prickly Pear Cactus Syrup! Updated & Modified Pueblo Red Chile Stew! So this is really cool. This recipe modification comes from one of our customers.   This is a direction we would like the recipes to go toward, in that, send us your tweaks and changes to the recipes we send out.  We would love to hear from you.  So our customer said this: “Intuitively, the ratio of potato-to-beef is too high, and as a result, the quantity of water needed to be reduced. The other modifications are based on individual taste.”

So here is the customer recipe with the changes to the original in red.  1 pound boneless chuck roast, cubed 1 Tablespoon olive oil 1/4 teaspoon dried oregano In a skillet over medium to high heat add the oil and brown the beef for approximately 3 to 4 minutes on each side, then reduce the heat to medium and add the diced onion and dried red chile powder stirring constantly.  Cook for 3 to 4 minutes until the onion is translucent.  Remove from the heat and set aside. In a medium sized sauce pot bring 6 cups of the water to a boil with the meat and dried red chile mixture.  Reduce the heat and simmer 1 1/2 to 2 hours, until the meat is tender. Add the potatoes, salt, dried oregano and 2 more cups of the water and continue to simmer another 15 minutes or until the potatoes are soft.  If the stew seems too thick, add a little more water, if it is too thin, simmer a little longer until it reduces and the stew is thicker.  Any of the traditional Indian breads go wonderfully well with this meal.

Serves 6 to 8 NOTE: Freshly ground red chile powder tends to be quite hot, but the flavor becomes less potent with time.  I advise you to taste the chile powder before using it in this recipe. The amount used can be adjusted to suit your palate. Follow us to our blog to read more Original recipe “Used with Permission. Excerpted from Foods of the Southwest Indian Nations, Published by Ten Speed Press, © By Lois Ellen Frank” © By Lois Ellen Frank Huevos Rancheros from Red or Green New Mexican Cuisine Cookbook by Clyde Casey “Huevos Rancheros” means “eggs ranch-style” or “eggs country style” in Spanish. This dish is usually served as a mid-morning breakfast, or almuerzo, on rural farms where Hispanic Workers have a much smaller meal at dawn. The traditional version of huevos rancheros consists of lightly fried corn tortillas and fried eggs with a hot tomato/chili sauce. Nowadays, salsa and flour tortillas are often used to

make this quick morning breakfast very easy to prepare, the author here still prefers to use corn tortillas. 4 corn or flour tortillas Cooking oil of choice 1 cup of salsa Pinch of Red Chile powder 1/4 white onion, chopped Monterey Jack cheese, to taste 1 ripe avocado, sliced 7 1/2 ounce canned refried beans 1. Preheat oven to 500 degrees. Coat each tortilla in oil and place on a cookie sheet. Cook for 5-10 minutes, depending on how crisp you prefer your tortillas. In this instance you are frying the tortillas in the oven. 2. Heat a dash of oil in a frying pan over medium-low heat. Cook each egg slowly on one side until whites are firm and yokes are still runny. 3. Place one egg on each tortilla. 4. Heat salsa in a small pan on high heat for about 2 minutes or until extremely hot. Add chili powder and chopped Green Chile. Pour 1/4 cup over the top of each egg. Heat of salsa will further cook the top of the egg. 5. Let sit for about 1 minute before serving.

Spread chopped onion and shredded cheese over the top, and serve with sliced avocado and refried beans. New Mexican Cuisine Cookbook by Clyde Casey pg. 40 Click here to see the Red or Green cookbook Click here for Green Chile Click here for the Salsa Page Son of a Gun Stew from the Maverick Cookbook by Lynn Cline This could also be called Cowboy Stew or Dutch Oven Stew. A staple for cowboys, farmers, and ranch hands, this hearty stew was most likely a dish Billy the Kid ate while roaming the range, herding or stealing cattle. In this version, the stew is spiced with cinnamon, cloves, paprika and other fragrant herbs. 2-3 tablespoons plus 1 teaspoon red chile powder 1 teaspoon freshly ground black pepper 2 1/2 pounds beef cubes 1 garlic clove, minced 1 28 ounce can of tomatoes 1 tablespoon ground cinnamon 1 teaspoons ground cloves 1 1/2 teaspoons dried, crushed red pepper flakes 2 cups potatoes, chopped 2 cups carrots, chopped

Mix the flour, paprika, 2-3 tablespoons Red Chile powder, salt and pepper in a deep bowl. Dredge the beef cubes in the mixture. Melt the butter in a Dutch oven over medium heat, and add the onion and garlic and cook until the onion is transparent, about 5 minutes. Add in meat and cook until brown.  Add the tomatoes, remaining Red Chile powder, cinnamon, cloves and crushed red pepper flakes. Reduce the heat to low, cover and simmer for 2 hours. Stir in the potatoes and carrots, and cook uncovered for about another hour. Son of a Gun Stew from the Maverick Cookbook by Lynn Cline pg. 48 Click here to see the Maverick Cookbook Click here for Red Chile Powder Click here for the Red Flakes Los Gallos Green Chile Lamb Stew from the Maverick Cookbook by Lynn Cline A rich and hearty stew, spiked with red wine and bearing the heat of green chile. 1/2 cup all purpose flour 1/2 teaspoon freshly ground black pepper 3 pounds boneless leg of lamb, cut into 1 1/2 inch cubes

4 tablespoons olive oil 2 onions, roughly chopped 4 cloves garlic, minced 2 pounds potatoes, peeled and chopped 6 cups chicken or beef broth 3 cups chopped Roasted Green Chile 1/2 red bell pepper, diced Put the flour in a wide, deep bowl and season with salt and pepper. Dredge the lamb in the seasoned flour and set aside. Heat the oil in a large heavy pot over medium heat and, working in batches, cook the lamb until well-browned all over, about 8-10 minutes. Transfer meat to a separate bowl as it is browned. Using the same heavy pot, cook the onions and garlic for about 1 minute. and stir to scrape the bottom of the pan to loosen any browned bits. Add the potatoes and broth. Return the meat and any accumulated juice to the pot.  Bring to a boil, then reduce the heat and simmer until meat is tender enough to be pierced easily with a fork, about 1 hour. Stir in the Green Chile and red bell pepper and cook for another 20 minutes. Los Gallos Green Chile Lamb Stew from the Maverick Cookbook by Lynn Cline pg. 80