New Mexico

Aggies notch messy 2OT win against New Mexico to become bowl eligible

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1 year ago

November 24, 2023

Aggies notch messy 2OT win against New Mexico to become bowl eligible

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ALBUQUERQUE, New Mexico — In the final game of the regular season, Utah State beat the New Mexico Lobos in overtime 44-41 to notch their sixth win and become bowl eligible.

After bringing the game within one score, New Mexico drove down the field, aided by three Aggies pass interference penalties, and kicked a game-tying 22-yard field goal with four seconds remaining to send the game into overtime.

After swapping touchdowns in the first overtime period, the Aggies made a goal-line stand to stop Jacoby Croskey-Merritt and the Lobos on third down. The Lobos elected to kick a field goal.

On the ensuing possession, Utah State converted on a gutsy fourth-and-1 situation; and then two plays later, Aggies quarterback Levi Williams scrambled after a fumbled snap to record his third rushing touchdown to win the game.

Williams started his first game for the Aggies due to injuries to quarterbacks Cooper Legas and McCae Hillstead. He finished 16-of-27 with two touchdowns and an interception. Williams also added 153 yards on the ground.

It was a chippy win for the Aggies, though, who recorded 13 penalties for 183 yards. The two teams recorded 28 total penalties for 338 total yards, of which more than a few were unsportsmanlike conduct penalties and personal fouls. The combined penalty yards were a FBS season high.

Both of Williams’ passing touchdowns were to Jalen Royals, who tied the Utah State school record for receiving touchdowns in a season with 14. He also has seven touchdown receptions of 50 yards or more, which is the most in the FBS.

The Aggies, with the win, improve to 6-6 and become bowl eligible and will await their bowl assignment on Selection Sunday.

This article will be updated.

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Andrew Hyde is a student at Utah State University majoring in economics with minors in data analytics and French. He is an avid college football fan, loves spending time with his family and serving in his church community, and hopes to eventually pursue an MBA.

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December 26, 2024

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Camila, Noah rise to top of New Mexico baby names rankings

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New Mexico weather alert: Dense fog and snow expected along I-40 this week – Travel And Tour World

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16 hours ago

December 25, 2024

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New Mexico weather alert: Dense fog and snow expected along I-40 this week – Travel And Tour World

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Albuquerque bakery struggles to keep up with biscochito demand during holiday season

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1 day ago

December 25, 2024

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Albuquerque bakery struggles to keep up with biscochito demand during holiday season

For Celina’s Biscochitos that means making double if not three times more biscochitos to make sure locals and people nationwide have a sweet taste of New Mexico tradition.

ALBUQUERQUE, N.M. – If you’re from New Mexico, there’s a popular sweet treat that will be on the dessert table this holiday season, biscochitos.

While you can buy them year-round, the holidays are especially busy for bakeries who specialize in making them.

For Celina’s Biscochitos that means making double if not three times more biscochitos to make sure locals and people nationwide have a sweet taste of New Mexico tradition.

“We probably do on average about anywhere from about, this year, probably about maybe 400 to 600 dozen a day,” said Celina Grife, co-owner of Celina’s Biscochitos.

It’s no easy job making biscochitos.

For the past 14 years, Celina’s Biscochitos has been making her grandma’s recipe. This year, just like the rest, there is a high demand for our state’s official cookie, especially during the holidays.

“We’re just trying to keep up with the demand. So everyday by the end of the day, we’re just trying to scramble to make sure that we have enough cookies on the shelf for our customers, so that way they can pick them up at the end of the day,” said Grife.

They’re making anywhere from 4,000 to over 7,000 cookies a day. That’s two to three times more than what they usually make outside of the holiday season.

Over the years, Grife has added more than just their traditional cookie.

“Our very first flavor was the red chile biscochito. And then one thing lead to another, we just started playing with it,” Grife said.

Now they offer red and green chile, lemon, blue corn pinion and chocolate chip. This isn’t just the unique, different flavors they offer, it’s the tradition they carry on.

“We are one of the few commercial companies that are still making them the traditional way. So we still use lard, and by lard, I mean the old-fashioned blue and white container that everybody uses at home,” said Grife. “We still use brandy in our product as well. We still use the old fashion anise.”

One thing Grife has learned over the years is that for some people, a biscochito is much more than just a cookie.

“This is very personal to people, and I had no idea how personal it was to people. I could be working at an event, and I’ll have people say, ‘No, I can’t have yours because my mom or my aunt or my uncle.’ Whatever! Somebody makes them in the family,” said Grife. “Or we get somebody who doesn’t have that family member with them anymore, and they try ours, and they’re kind of like, ‘This brings back so many memories.’”

Grife says their goal is to keep that traditional biscochito flavor and texture, in every cookie they make.

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