By Sara Atencio-Gonzales — In Albuquerque, Liz Kenzie is not easy to define. She is a chef, a baker, a business owner, a musician and an ultrarunner. But when asked who she is beyond all of that, her answer starts somewhere deeper.
“I like to reflect a lot and just kind of see how far I’ve come,” says Kenzie. “I feel like I am a more complete human being nowadays. I feel proud in the work that I do to try and care for my community.”
Kenzie is the owner of Howdy Cakes and co-owner of Prickly Foods, two businesses that reflect both her creativity and her roots. Through Howdy Cakes, she creates custom cakes, catering and savory food, resisting the idea of being boxed into a single lane. “I don’t really like to be super constrained because I feel like the possibilities are just so open and endless,” says Kenzie.
That openness carries into Prickly Foods, where she works with prickly pear and Indigenous ingredients to create drinks like lavender lemonade, sumac berry lemonade and Navajo tea. For Kenzie, food is more than something to consume. It is an extension of who she is.
“What I aim to do with food is to kind of present who I am as a person to people,” says Kenzie. “I put a lot of myself into the food that I create.”
Kenzie adds, “I believe that food is medicine, and it can be healing with the right intentions.”
Kenzie’s creativity also extends into music. Performing under the name Liz Howdy, she creates what has been described as “avant garde experimental” sound, blending vocals with instruments like hand drum and bass. Her performances are deeply personal, drawing inspiration from ceremony, emotion and lived experience. Kenzie’s music becomes another way she processes the world and connects with others beyond the kitchen.
Kenzie, who is Diné and from Albuquerque, weaves her identity, creativity and community into everything she builds. That sense of purpose is also what keeps her moving through the challenges of entrepreneurship.
“It’s not easy being a small business owner,” says Kenzie. “It can be really easy to fixate on the things that really bring you down.”
Kenzie started her business journey during quarantine without financial backing, relying on determination and family support. “It’s been really hard. This is an uphill battle,” says Kenzie.
Still, she continues forward by grounding herself in gratitude. “In every single thing, there’s something to be grateful for,” says Kenzie.
That mindset carries into every part of her life, including running. Kenzie is currently training for a 250-mile ultramarathon, a challenge that mirrors the endurance required to sustain her businesses and creative work. For her, inspiration often comes from simply being present.
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“Just kind of being present and observing your community and the world around you can be really inspiring,” says Kenzie.
Even with long days and burnout, the moments that matter most are often small.
“I think one of the biggest lessons that I’ve learned probably really is to be grateful and to recognize and celebrate every little win as small as it could be,” says Kenzie.
Looking ahead, Kenzie is preparing for a new chapter, with plans to move her businesses into a shared space at the National Hispanic Cultural Center this summer. “We’re really excited about this opportunity to go forward,” says Kenzie. “This is all a step of growth for us.”
For Kenzie, growth is not just about expansion. It is about staying rooted, staying creative and continuing to show up for her community, one small step at a time.
Those who want to support her can follow her work through Instagram at @howdycakesabq and @pricklyfoods, attend her pop-ups and food sales, or contribute to her marathon fundraiser through her online donation page (runsignup.com/howdyracing).