From Chicharrónes to Community Spirit: Everything you need to know about the Belen Matanza Experience
Wait, What’s a Matanza?
Each January, the small town of Belen, New Mexico transforms into a lively hub of tradition as the community comes together to celebrate La Matanza. While the name “La Matanza” literally means “The Slaughter,” don’t let that scare you. This is less horror film, more heritage feast.
This centuries-old Hispano tradition revolves around the communal preparation and cooking of pork, but it’s much more than just a food event. Locals and visitors gather to share a day filled with music, storytelling, and plates piled high with carne adovada, chicharrónes, and red chile. Everything is cooked the old-fashioned way, in large quantities and with genuine care, embodying New Mexico’s rich culture and hospitality.
I had never heard of the event until Art Pollard, author of “Enchantment: A New Mexican Cookbook” that I featured in a earlier post, invited me to join him to check it out. Here’s what I discovered about this yearly tradition in Belen.
Table of Contents
A Quick Look at Belen
Belen is a small town of around 7,500 people, just a half-hour drive south of Albuquerque. The town got its start in 1740, when Spanish settlers decided to give it the name “Belen,” which translates to Bethlehem in Spanish. What began as a humble farming community along the Rio Grande took a major turn in the early 1900s when the Atchison, Topeka, and Santa Fe Railway rolled in. Thanks to the railway, Belen grew into a bustling hub for transportation and trade. The trains brought jobs, people, and plenty of momentum to this small town.
You can still catch glimpses of Belen’s railroad roots today, especially at the Belen Harvey House Museum. If you’re wondering about the “Harvey” name, it’s tied to Fred Harvey, a British-born businessman who basically transformed hospitality in the Wild West. Partnering with the same railway that put Belen on the map, Fred built a chain of top-notch restaurants and hotels called Harvey Houses. Fred ended up spending most of his life in the United States, running his operations out of Leavenworth, Kansas, after spending time in New York and St. Louis.
The Harvey House in Belen opened in 1910 as part of the company’s strategy to expand along major rail lines. There’s no evidence that Fred Harvey himself ever visited Belen, though he did stop at other Harvey House locations in New Mexico, such as Lamy, Las Vegas, and Raton. That’s because Fred passed away in 1901, years before some of the more well-known New Mexico Harvey Houses, like Belen (1910) and Gallup, were constructed.
What made Belen such a prime spot? The Belen Cutoff. I didn’t know what that was either. The Belen Cutoff was a flatter, more efficient railway route that bypassed the steep Raton Pass. The Belen Cutoff turned the town into a central hub, earning Belen the nickname “Hub City”. You’ll still see references to “Hub City” today in local businesses, events, and even the Hub City Hogs baseball team.
During its prime, the Belen Harvey House was far more than a spot to eat or rest. It stood as a shining example of Fred Harvey’s dedication to exceptional hospitality. The place was staffed by the famous “Harvey Girls”, a group of well-trained young women who brought charm, high standards of professionalism, and a touch of refinement to the often-rowdy West.
The Belen Harvey House closed in 1939, when passenger rail traffic declined and the Fred Harvey Company ceased operations there. It later served various functions, including as offices for the Santa Fe Railway, and was eventually abandoned for a time. The building was restored and reopened as the Harvey House Museum in 1985, thanks to local preservation efforts. The museum showcases the history of the Harvey Girls, the Fred Harvey Company, and Belen’s important role as a railroad hub. The Belen Harvey House Museum welcomes visitors Wednesday through Saturday from noon to 5 p.m., with the last entry at 4 p.m.
Today, Belen continues to honor its rich history, shaped by Spanish, Native American, and railroad influences. The town’s cultural traditions are alive and well, celebrated through events like the annual Matanza.
The History of the Matanza: From Necessity to Celebration
The tradition of La Matanza began out of necessity. Spanish settlers brought the custom of winter hog butchering to New Mexico, ensuring families had enough meat to last through the colder months. It wasn’t glamorous, but it was vital.
Eventually, this annual butchering became more than just functional. It turned into a social gathering. A celebration. A reason to invite friends, swap stories, and share recipes while pork simmered in huge pots.
Today, the Matanza remains a cherished tradition in New Mexico, especially among Hispano communities and rural towns. While modern conveniences have reduced the need for large-scale winter meat preparation, the spirit of the event remains the same. It’s a time to honor heritage, enjoy tasty food, and reconnect with family and friends.
The Belen Matanza: A Tradition Steeped in History
In 2000, the Belen Matanza began as a small fundraiser organized by the Hispano Chamber of Valencia County. What started as a modest gathering quickly transformed into what’s now proudly known as the World’s Largest Matanza. Every January, thousands of people come together to share food, connect with their neighbors, and celebrate the rich traditions that make New Mexico so unique.
And the centerpiece of it all? Whole hogs, prepared and roasted the old-fashioned way, just like the early Spanish settlers did hundreds of years ago. It’s a feast that’s as much about history as it is about flavor.
But there’s more to this event than just good food and great company. Every dollar raised helps fund scholarships for local college students, giving young people in the community the chance to chase their dreams. So, while folks are enjoying the festivities, they’re also making a difference for the next generation in Valencia County.
Pork, People, and Posole: A Culinary Celebration
At the Matanza in Belen, local chefs, pitmasters, and home cooks showcase their skills in preparing a variety of pork-based dishes, from chicharrónes (crispy, fried pork rinds made from pork skin, often seasoned with salt, chili, or other spices) to carne adovada (a slow-cooked traditional New Mexican dish made of pork marinated in red chile sauce). These classics are served along with other red and green chile-infused specialties, homemade tortillas, and traditional sides that have been passed down through generations.
More Than Just Food
While the Matanza is a culinary showcase, it’s also a time for the community to come together and celebrate local culture. The event features live music, dancing, vendors, and plenty of opportunities to catch up with old friends and make new ones.
🙈When Tradition Meets Reality: What to Know Before You Arrive Early at the Matanza
Let’s talk about the “Matanza” (the slaughter) part of the Matanza. While Matanza is a beloved tradition, it’s not an event for everyone. Given pigs’ intelligence and a social nature that’s similar to dogs, the practice of butchering pigs for a communal feast might be upsetting. Fortunately, you can avoid seeing anything too disturbing if you choose to arrive later in the day, after the pigs have been prepared. For various reasons, I didn’t arrive until closer to 11:30am. By the time I got there, there were only a few hints of what I missed when the event started earlier that morning (7am). So, if you want to witness how skilled professionals process a pig, get there early. If that kind of visual would haunt you, arrive later in the day (the event ends at 2pm) … and you might want to avoid looking at the next photo below.
Logistics
If you’re planning to attend the annual Belen Matanza in 2026 (date is TBD), here are a few tips to consider:
- 📍 Location: Belen Eagle Park
- 📅 Date & Time: In 2025, the event was held on Saturday, January 25th from 7:00 AM to 2:00 PM. Expect a similar schedule in 2026.
- 🎟 Entry Fee: $20, kids under 10 free (includes music + all-you-can-eat).
- 🅿️ Parking: Free parking is available with volunteers on hand to direct vehicles to nearby lots. A free Park & Ride shuttle also runs from 10th Street and Church Street to and from the field.
- 🚻 Restrooms: Portable toilets and handwashing stations.
- 🪑 Seating: Seating is limited, so many attendees bring their own camp chairs or blankets for comfort.
- 🐾 Pets: No pets allowed. Service animals only.
- 🌡 Weather: It’s January, so bundle up and layer smart
- 💵 Bring Cash: Not all vendors take cards.
- 🍽️ Food Tip: Some items run out early. Come hungry, come early.
Thought for the Week
This week’s thought for the week is from a chef named James Beard. Born in Portland, Oregon in 1903, James Beard was a pioneering figure in American cuisine and is often referred to as the “Dean of American Cookery.” Raised in a household that celebrated food, thanks to his mother’s boarding house kitchen and the family’s Chinese cook, James developed a deep appreciation for fresh, local ingredients and the diverse flavors of regional American cooking. His upbringing in the Pacific Northwest, combined with his global travels, shaped his inclusive philosophy toward food, one that championed authenticity, simplicity, and a sense of place. Through cookbooks, television appearances, and teaching, James helped elevate American home cooking and laid the foundation for the modern farm-to-table movement.
James Beard’s quote expresses the idea that food nourishes more than just our bodies. Food brings us together, sparks conversation, and carries cultural meaning across generations. In the context of events like the Belen Matanza, his words come to life as people gather to honor heritage, celebrate community, and connect through the flavors of traditional New Mexican cooking.
“Food is our common ground, a universal experience.”
— James Beard
Thanks for reading and happy travels!
Mark (The New Mexico Travel Guy)
Mark Aspelin, The New Mexico Travel Guy (www.newmexicotravelguy.com), is a travel writer and author of two books who has enjoyed a wide variety of adventures in his travels to over 100 countries and all 50 U.S. States. His current project involves visiting EVERY town in his home state of New Mexico (there’s over 500 towns) and writing a story about each one. When not traveling, Mark lives as a recluse in the mountains outside of Albuquerque, New Mexico.
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