San Felipe de Neri Church, Old Town, Albuquerque

This is such a beautiful church, a mainstay of The Plaza. 

The following  I copied from Albuquerque bed and breakfasts .com


The original church of San Felipe de Neri was started in 1706 under the direction of Fray Manuel Moreno, a Franciscan priest who came to Alburquerque [the spelling was later changed to Albuquerque] with 30 families from Bernalillo in 1704 or 1705. The church was initially named San Francisco Xavier by Don Francisco Cuervo y Valdez, who founded the city of Alburquerque and named it after the Viceroy of New Spain. The Duke of Albuquerque ordered that the titular saint be changed to San Felipe de Neri in honor of King Philip of Spain.


A written account dated 1715 chronicled a convicted criminal en route to exile (in El Paso) who took sanctuary in the church. By 1718-19, the first church was completed; it stood on the west side of the town plaza, north of the current Basket Shop. The cemetery was east of the church, and the convento (rectory) was to the south


During the very rainy summer of 1792, the old church collapsed. The church that now stands on the Old Town Plaza was constructed the following year.


The Church of San Felipe de Neri still offers daily and weekend mass. To see more information on the mass schedule, you can go to sanfelipedeneri.org.

   

     
Till next time……

All photos taken by,

Joanna Linsley-Poe 

Copyright 2015 All rights reserved. 



 

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Author: Ancientfoods

Welcome, Let my tell you a little about myself. I am a chef, artisan bread baker, ancient food historian, food archaeologist, and writer. Although that sounds like quite a mouthful, I guess it’s all about a love of history and food. The person I credit for getting me started in all of this was my stepfather William Marr (or as my husband likes to call him “Wild Bill”) He was a jack of trades type, a prospector, chef and wild west historian. It must have been those tales of his almost finding the legendary Lost Dutchman gold mine sandwiched between cooking lessons that did it. Years after “Wild Bill” died I discovered I also had a grandfather that was a master baker. Although I never had a chance to meet my grandfather, I find I am influenced in my bread baking by his memory. My husband too lends his influence by his encouragement and push and belief in me. He’s also an archaeologist which I guess I might have been but since my passion is food-well nutritional archaeology just seemed the best fit. I’m a curious sort of person, the kind that wants to know where something (like avocado’s or pomegranates) came from. I like to imagine just how that first piece of raw meat got dropped into the fire and what was the reaction when it was fished out? Was it tossed aside as being no good or was it eaten and the notion spread everywhere and just how long did that take? I recreate ancient bread and food recipes and I am also writing a cookbook featuring Egyptian cuisine of the past. As a chef I have taught classes featuring Southwest and Italian cuisine and as a baker I have taught artisan bread classes. Since 2009 I have also started creating Mead, that most ancient of drinks.

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