Though Albuquerque is in the desert, it can get quite chilly in the winter and at night. In mid-March, the average daytime temperature is between 55 and 65. Rain is possible, but storms tend to pass within 15 - 30 minutes. At night it can get down to freezing, so bring some warm clothes. Albuquerque is also a mile high in elevation- so be sure to bring sunscreen!
We will be monitoring the weather up until the rehearsal. If the weather is projected to be rainy all day, we will move the ceremony under the covered portal. If rain is likely to pass quickly, we might delay for 15 minutes or so until it clears up. The wedding will go on!
The venue is an organic lavender farm and hotel so we are aiming for casual elegance and semi-formal attire. It can be cool at night so be sure to bring something warm. Rain is also possible so umbrellas are advisable.
Yes, we do have a room block of 15 rooms reserved. These rooms are available until 45 days before the wedding, just mention the Berger-Hardy wedding when booking. 50% of the room total is due upon booking. Unfortunately, there is no discount for wedding guests. Take a look at the travel tab for contact information for Los Poblanos and recommendations on other hotels for your stay.
Yes! This means you can get a full weekend of vacation in before our event, and still get those cheap Tuesday flights home. If you want to make this trip a mini-vacation, take a look at our 'Things to Do' tab for recommendations.
Albuquerque is a very spread-out city and public transport can be patchy. Renting a car will save you a lot of time and frustration. Parking is abundant. See the "Travel" tab on details of where to rent a car, and the "Things to Do" tab for ideas on where to drive it.
We have a dedicated lot for our event that can fit about 80 vehicles. It is at the end of the main tree-lined driveway and to the left. Look for the sign that says "Event Parking".
New Mexico has a distinctive cuisine that is centuries old. It's is a mix of Mexican, Native American (Puebloan), and some Spanish. It almost always involves New Mexico Red or Green chiles, which are grown in southern NM. Enchiladas, tamales, chile rellenos, posole, and carne adovada are all staples and will usually be smothered in chile sauce and cheese and served with spanish rice, pinto beans, and calabacitas (sauted squash). Sopapillas, a puffy fried dough that you pour honey over and eat with your hands, are the traditional dessert.
Brooke says green, Bennett says Christmas (a New Mexico colloquialism for both red and green chile). A contentious point among many a New Mexican, your opinion of which chile you prefer on your food will define you. Pick your side!