Where to Start?

I have started at least 20 new blogs and at three quarters through, I run out of steam.  Not because I don’t have ideas or I am out of words …. I guess I am lacking passion!  How many days a week do you get out of bed and you ask yourself; “Self! why am I doing this all over again?” I wake up, take a shower, walk Ms. Bella, get ready for work, drive to my office, spend 8 hours solving other people’s problems, drive back home, walk Ms. Bella, feed her, I have something to eat, walk Ms. Bella again, take my evening shower, go to sleep and it all starts all over again the next morning. Thanks to my cellphone and Facebook I am in touch with my family and friends!  Is this only happening to me? Is everybody else living the exciting lives?  I have decided to boycott TV series such as Friends, the Golden Girls, The Big Bang Theory…… even the nerds seem to have found their click! 

I have not found my “Cheers Bar”…well I don’t drink, or “My Entourage” … well I  don’t sing or act, or “My sex in the City”… well I blog. Looking good, I like museums….it’s getting better….I like restaurants, like them….I think I’m part of this clan…..and that’s all folks!!!!!!!  I guess living life like they do in a sitcom only happens in certain stages of your life and if you do not take advantage of the moment, it will pass you by.  Could it be the town you live in or could it be forced circumstances that leads it to create this type of synergy among friends.  The only thing I can say is that it is seen on TV, it happens in almost all of the movies or sitcoms.  I think I would like a sitcom life…..even the Real Housewife cast members get to fight wearing “Prada, Armani and Versace” after a fabulous dinner at a top rated restaurant.  Last season the members of the New Jersey Real Housewife franchise visited California and it reminded me of the last vacation I took with my sister Vivian… not because of the fighting, ignorant comments or classless behavior, but for the unbelievable scenery and movie like locations.

On this trip, I was celebrating my 33rd plus 17 birthday and it was a memorable one, the type of birthday you would add to…or better said… check off of your bucket list.  The type of birthday you would see on a movie of the week or an obnoxious TV sitcom.  This birthday included a magical place, good food, good company and lots of love!!!!!

I met my sister Vivian at Las Vegas Airport and we took a flight to Albuquerque, New Mexico the first stop of our adventure.  Upon our arrival to the Albuquerque airport we met with our hostess, Iris, one of Vivian’s best friends… hold on one moment!!!!!! Is this my birthday celebration trip or Vivian’s best friend’s reunion?….MMMMM.  Not only is Iris  adorable, sweet, intelligent, fabulous, and beautiful and a depository of knowledge and a history encyclopedia… She is married to Bill and he is all that, and in addition a Master Chef who makes the best pancakes in the world second to my Dad’s… Papa I love you and your pancakes…but Bill’s pancakes are FABULOUS!!! LOL and to top it off, they treat my sister and my beautiful nice Candice like queens and I love, love, love, them for that.  Now back to the story…. 

During our journey from Albuquerque to Santa Fe, Iris transported us via the wings of imagination to the past.  We visited through her stories, history and culture the New Mexico’s 22 Native American Tribes.  It was like stepping from the United States we know into the United States of the history books.  Many things we remember from our school books and recognize, but at the same time many things of which you  could only say … wow!!!! It was a journey into a world of ancient tradition and architecture.

New Mexico is a living museum!   Native American tribes maintaining their past alive, permitting their ancestors to be recognized, honored and never forgotten.  The foresight of the Ancestral Native Americans  approximately 1,500 years ago, living as hunter-gatherers throughout the Southwest, joined together to establish permanent settlements, commonly known as pueblos, Tribes and Nations assuring that the unseen future safeguarded the legacy of its people.  They established 22 distinct, unique and fascinating Pueblos:

ACOMA - Acoma Pueblo also known as "Sky City," is built on top of a 367-foot sandstone mesa.

COCHITI - Cochiti is the northernmost of the Keres-speaking pueblos with a population of about 1,502.

ISLETA - Originally established sometime in 1300s, the name Isleta comes from the Spanish language and means "Little Island."

JEMEZ - The Pueblo of Jemez is the only remaining village of the Towa-speaking pueblos in New Mexico and is surrounded by colorful red sandstone mesas.

JICARILLA APACHE NATION - Nomadic in nature until just before European contact, the Jicarilla tribe established trade with Taos and Picurís pueblos. They wandered and traded as far east as Kansas until they settled deep in the northern Sangre de Cristo Mountains in the mid-1720s.

LAGUNA - Keresan-speaking Laguna pueblo has six villages (Encinal, Laguna, Mesita, Paguate, Paraje and Seama) and is home to a notable business and industrial community.

MESCALERE APACHE RESERVATION - The Mescalero traditions remain strong as they develop a strong economic foundation.

NAMBÈ- The Nambé Falls Recreation Area, located above the pueblo, offers swimming, lake fishing, a stunning double-drop waterfall and camping.

NAVAJO NATION - The Diné (Navajo) Nation stretches across three separate U.S. states. The largest U.S. Native American tribe, the Navajo Nation consists of more than 298,000 members, about 106,807 of whom live in New Mexico.

OHKAY OWINGEH- Ohkay Owingeh, known as San Juan Pueblo until the community returned to its pre-Spanish name, is the headquarters of the Eight Northern Native American Pueblos Council.

PICURIS - Picuris is located in an isolated valley in the northern hills of New Mexico. They refer to themselves as the "People of the Hidden Valley."

POJOAQUE - The Pueblo of Pojoaque has always owned its land in communal title – the Pueblo has never been a federal reservation. The pueblo, located 12 miles north of Santa Fe, has two hotels, a casino and a world-class golf course.

SANDIA - Originally named Nafiat, the pueblo was deserted in 1680 when the residents fled to Hopi Pueblo during the Pueblo Revolt. The people of Sandia did not return until the mid-1700s, and their old village is evident in ruins near the church.

SAN FELIPE- The pueblo is well-known for its beautiful dancing, particularly for the Feast of St. Philip on May 1, when hundreds of men, women and children participate in traditional Green Corn Dance.

SAN ILDEFONSO- San Ildefonso is best known as the birthplace and home of the late Maria Martínez, who along with her husband, Julian, developed the world-renowned black-on-black pottery with black matte designs.

SANTA ANA - Santa Ana Pueblo has a long history of progress. In 1709, the pueblo purchased 5,000 acres along the Río Grande to increase its agricultural production and land base.

SANTA CLARA - Contemporary Santa Clarans believe their ancestors first lived in the nearby Puyé Cliff Dwellings, including Top House, a ruined mesa top village built along a stunning cliff face in Santa Clara Canyon.

SANTO DOMINGO- The village people have a distinguished history of making fine jewelry and heishi.

TAOS - Taos is one of the oldest continuously inhabited communities in North America. It continues to enchant visitors as it has done for the past 1,000 years.

TESUQUE - The name Tesuque is a Spanish variation of the Tewa name, Te Tesugeh Oweengeh, meaning the "village of the narrow place of the cottonwood trees."

ZIA - Zia Pueblo is the birthplace of the familiar ancient sun symbol, which sports multiple stylized rays radiating in each of the traditional four directions from a central sun.

ZUNI - New Mexico's most populated pueblo was the first native settlement visited in 1540 by Spanish explorers, who thought it was one of the legendary Seven Golden Cities of Cíbola.

Other groups, such as the ancestors of the Navajo and Apache, continued their nomadic lifestyles. For some New Mexico tribes, this way of life has continued into the 21st century.

Remembering this trip fills my heart with passion, excitement and adventure.  We arrived at Iris and Bill’s house in Santa Fe. Vivian  told me that Iris had been the project manager of the complete restoration to their adobe house, and I was anxious to see the final masterpiece.  No kidding; the work was superb and you could see your reflection on the polished adobe walls (An adobe brick is a composite material made of clay mixed with water and an organic material such as straw or dung (poop… LOL), they don’t use dung any longer.  The soil composition typically contains clay and sand. Straw is useful in binding the brick together and allowing the brick to dry evenly, thereby preventing cracking due to uneven shrinkage rates through the brick).  It was like reliving history! Every detail had been completed to perfection, respecting the history, architectural standards and design.  It is a beautiful compound consisting of two dwellings, a beautiful terrace patio and an impeccable gift for details.

Our first trip was to a church in Chimayò “ El Santuario de Chimayò) In the early 19th Century, nineteen families lived in what was then called El Potrero de Chimayó (potrero means pasture). The land where the Santuario now stands belonged to Don Bernardo Abeyta, one of the first members of Los Hermanos de la Fraternidad Piadosa de Nuestro Padre Jesús Nazareno (the Penitentes) in the area.  Also, he was probably devoted to the Christ of Esquipulas, a pilgrimage site in Guatemala where the clay is ascribed healing power.

Bernardo Abeyta built a small chapel to the Christ of Esquipulas on the present site around 1810. On November 15, 1813, he wrote to Father Sebastián Álvarez, the parish priest of Santa Cruz de la Cañada, asking him to write to the Episcopal See of Durango for permission to build a bigger church in which the people of El Potrero could worship Jesus as he appeared at Esquipulas and could hear Mass.  The next day, Fr. Álvarez wrote the letter, mentioning that cures were reported and many pilgrims were arriving. On February 8, 1814, Francisco Fernández Valentín, Vicar General of the Diocese of Durango, wrote back with permission. By 1816 the chapel was replaced by the present church.

Abeyta's daughter, Carmen Abeyta de Chaves, inherited the property and kept it despite an attempt to force her to give it to the Church; a major source of her income was donations from pilgrims. Her daughter, María de los Ángeles Chaves, inherited it in turn and was the owner as of 1915.  In 1929, when the owners were in financial trouble, members of the newly formed Spanish Colonial Arts Society bought the property and donated it to the Archdiocese of Santa Fe.

El Santuario de Chimayó was declared a National Historic Landmark in 1970.  Each year some 30,000 people from all over the world make pilgrimages to the Santuario de Chimayó during Holy Week, especially on Holy Thursday and Good Friday, some seeking blessings and some in fulfillment of a vow. Walking is traditional; some pilgrims walk from as far away as Albuquerque, about 90 miles (150 km).

And you are asking yourself, why it is so important?  What was the miracle? …. Well as told by the attendant of the sanctuary …. A villager named Bernardo de Abeyta, who was a Penitente, the brotherhood that kept the faith alive in New Mexico when priests were few. On Good Friday, in 1810 or 1811, Abeyta was performing the rituals of penance when he saw a light bursting forth from a nearby hillside. Upon digging at the source of the light, he found a large crucifix, which he called the Miraculous Crucifix of Our Lord of Esquipulas.  Bernardo de Abeyta and other Chimayo villagers formed a procession to carry the crucifix to the nearest church, 8 miles away in Santa Cruz. But the next day the crucifix was missing from the altar, to be found back in its original place in the hills of Chimayo. The procession was repeated two more times before it became clear that el Señor de Esquipulas wanted to remain in Chimayo, thus prompting the building of the original small chapel on that site. Then the miraculous healings began, growing so numerous that the chapel had to be replaced by the larger adobe mission which is the current Chimayò shrine. Named el Santuario de Nuestro Señor de Esquipulas, the shrine was finished in 1816, and is now commonly known as el Santuario de Chimayò.

It was for our surprise that on the day we visited Chimayò we encountered a procession of over seventy-five devote pilgrims floating in a cloud of incense smoke, dressed in native garb celebrating and adoring our Lord, permeating  the area with music, the sound of horns, chants, candles and flowers, transporting us to a different level of consciousness.  We were sitting among them just observing, not knowing why or who they were.  Just simple observers being wrapped in the energy that over took the sanctuary. 

It looked like a female was fulfilling a vow; she entered walking on her knees on a gravel paved road until she arrived to the sanctuary…. even if you don’t  believe or support the way she expressed her devotion, conviction, love and faith, it was an honor to witness this act of contrition….what an experience!

From here the winding roads would guide us to Taos, an ancient civilization nestled in the Sangre de Cristo Mountains.  On our way to Taos we visited Cordova, a Spanish settlement in the Quemado Valley.  This was an expansion of Chimayò and the birthplace of a renowned Santo carver Jose Dolores Lopez (1868-1937) and the San Antonia de Padua Chapel.  We were able to visit several other artist and artisan studios.  It is amazing to see the vast pool of talent that exists in this region of the United States.  One amazing artist better than the other, but when you remember the first one you visited you are star struck once again! You would like to take a piece of art with you, but to make the decision of what to buy is impossible.  I am happy with the pieces I bought but if I could do it all over again I would have purchased a Santo from Hector Ortega even if it would have been a small one; what a talented man!

Speaking of Santos or in English, Saints, with the arrival of the Spaniards to the New World many significant changes were brought to our land. One of the most lasting changes was their faith. With the new religion what followed were the Saints in Spanish “Santos”.  Santos (painted and carved images of saints) has lived in the homes of the Hispanic community for hundreds of years from the New Mexicans, Native America, and the Caribbean to Tierra del Fuego. The missionary priests needed "visual aids" to help explain the stories of the saints and the Passion of Christ to the native peoples and used printed images from Spain. At first, some statues were brought from Spain but the responsibility for making Santos was handled by Franciscan friars and then by local craftsmen and artists, many of whom set up schools or escuelitas. Gradually santeros, the artists who made the images of saints, began to carve and paint the popular saints to supply New Mexican churches, homes, and moradas (village worship space for the Penitente Brotherhood). The Santos were made either two dimensionally (retablos), or three dimensionally (bultos).

My Grandparents in Puerto Rico owned Santos that has been passed from generation to generation and now to us; the same Santos that was held by our ancestors is now in our hands.  The stories and images of the saints differed from those seen in Europe. We attribute that to the limited contact with Spain and word of mouth spreading the stories, gradually changing some of the facts along the way. The isolation of the New Mexico villages made visits by priests’ rare occurrences and necessitated the use of lay clergy to keep the faith alive. Village processions and celebrations centered around the treasured Santos that were on display in the church and the Morada “dwelling”.

Some of the early Franciscan santeros in New Mexico include: "Franciscan F" a hide painter, "Franciscan B" (who may have been Francisco Xavier Romero of Mexico City), Fray Andrés Garcia, and don Bernardo Miera y Pacheco, famous for the Castrense altarscreen which is now located at the Cristo Rey Church in Santa Fe. The first native-born santero was Pedro Antonio Fresquis of Truchas, 1785-1831. He was followed by the Laguna Santero, Antonio Molleno, the Master of the Lattice-work Cross, and the Santero of the Mountain Village Crucifixes. Many of these early artists we only know by their style, as most santos were not signed.

After a breathtaking ride through the “Sangre de Cristo” Mountains, we finally arrived at Taos, a haven of the arts and the living museum of the Taos Pueblo people.   Taos was established c. 1615 as Fernandez de Taos, following the Spanish conquest of the Indian Pueblo villages by Geneva Vigil. Initially, relations of the Spanish settlers with Taos Pueblo were amicable, but resentment of meddling by missionaries, and demands by encomenderos for tribute, led to a revolt in 1640; Taos Indians killed their priest and a number of Spanish settlers, and fled the pueblo, not returning until 1661.

In 1680, Taos Pueblo joined the widespread Pueblo Revolt. After the Spanish Reconquista of 1692, Taos Pueblo continued armed resistance to the Spanish until 1696, when Governor Diego de Vargas defeated the Indians at Taos Canyon.

The Taos Pueblo, which borders the town of Taos on its north side, has been occupied for nearly a millennium. It is estimated that the pueblo was built between 1000 and 1450 A.D. with some later expansion, and the pueblo is considered to be the oldest continuously inhabited community in the United States. The Pueblo, at some places five stories high, is a combination of many individual homes with common walls. There are over 1,900 people in the Taos pueblo community. Some of them have modern homes near their fields and stay at their homes on the pueblo during cooler weather. There are about 150 people who live at the pueblo year-around. The Taos Pueblo was added as an UNESCO World Heritage Site in 1992 as one of the most significant historical cultural landmarks in the world. 

Beginning in 1899, artists began to settle in Taos; six formed the Taos Society of Artists in 1915. In time, the Taos art colony developed. Many paintings were made of local scenes, especially of Taos Pueblo and activities there, as the artists often modeled Native Americans from the pueblo in their paintings. Some of the artists' studios have been preserved and may be viewed by visitors to Taos.

One of the galleries we visited in Taos was the Sage Fine Art Gallery and it featured the paintings of Elizabeth Jose, a British artist living in Taos, New Mexico. She is an accomplished portrait artist and her exposition was inspired by the breathtaking scenery of Taos, featuring landscapes and old abandoned trucks.  Her paintings captured colors, energy and mystical magic of Taos.  I decided to purchase three of her portraits, one for Iris, One for Vivian and one for me.  I know you are asking yourself…..NO FOOD?!!!! Yes, at the end of this portion of the trip I will give you a list of places we visited and the most outrageous recipes that will transport you to this enchanted land. 

On our way back we visited, drove over and walked across the gorge bridge!!! Oh my Lord, Mr. Chicken walked across the gorge bridge!!!! It felt like an army of angels were blowing with all their forces every time I took a step.  You had to hold onto your hat, your glasses and wrestle with the wind in order to move forward.  This is another item I can remove from my bucket list.  The Rio Grande Gorge Bridge, locally known as the "Gorge Bridge" and the "High Bridge" and the depository of Bill’s sunglasses (yes, they flew right off his face….down to… ouch …down to the bottom of the gorge)  is a steel deck arch bridge across the Rio Grande Gorge 10 miles (16 km) northwest of Taos, New Mexico, United States. At 660 feet (200 m) above the Rio Grande, it is listed as the tenth highest bridge in the United States and 82nd highest bridge in the world.  The bridge was started in 1963 and completed in 1965.  It was dedicated on September 10, 1965 and is a part of U.S. Route 64, a major east-west road. The span is 1,280 feet (390 m): two 300-feet (91 m)-long approach spans with a 600-foot (180 m)-long main center span; and this is summarized as a really scary, beautiful, did I say scary place to visit?!

Upon our return to Santa Fe we had dinner at The Compound Restaurant on Canyon Road.  As part of the dining experience we had a cheese and liquor pairing.  The combination of different fruits, preserves, liquors and cheeses was amazing!  The Compound Restaurant maintains a heritage rich in history and regional influences since the 1960’s.  Chef Mark Kiffin, James Beard Foundation's "Best Chef of the Southwest 2005," has embraced the restaurant’s history and preserves a tradition of refined food and service.  Chef Mark Kiffin, James Beard Foundation's "Best Chef of the Southwest 2005," has embraced the restaurant’s history and preserves a tradition of refined food and service.

On day two we dedicated for exploring Santa Fe; The Spanish laid out the city according to the “Laws of the Indies” town planning rules and ordinances which had been established in 1573 by King Philip II. The fundamental principle was that the town be laid out around a central plaza. On its north side was the Palace of the Governors, while on the east was the church that later became the Cathedral Basilica of Saint Francis of Assisi.  The layout, not the architecture, reminded me of the towns in Puerto Rico, the central plaza with the Church on one side and the Government center on the opposite side.

 

Back in 1842 a traveler to Santa Fe wrote…."I can hardly imagine how Santa Fe is supported. The country around the city is barren. At the North stands a snow-capped mountain, while the valley in which the town is situated, is drab and sandy. The streets are narrow... A Mexican will walk about town all day to sell a bundle of grass worth about a dime. They are the poorest looking people I ever saw. They subsist principally on mutton, onions and red pepper.  If he only knew that the city has become the living example of paradise.! Santa Fe is now one of the most interesting art centers in the world.

We started our adventure with breakfast at Café Pasqual’s, a small corner restaurant with the personality of a giant... Giant flavors, giant ambiance, giant quality and giant customer service.  Vivian had the grilled polenta with sautéed chorizo, corn and red chili, Iris had, Huevos Rancheros, Bill had the Durango Omelette and I had the brioche French toast.  We had a long day ahead of us with a lot of walking.

Our first stop was the Loretto Chapel :  When the Loretto Chapel was completed in 1878, there was no way to access the choir loft twenty-two feet above. Carpenters were called in to address the problem, but they all concluded access to the loft would have to be via ladder as a staircase would interfere with the interior space of the small Chapel.

Legend says that to find a solution for the seating problem, the Sisters of the Chapel made a novena to St. Joseph, the patron saint of carpenters. On the ninth and final day of prayer, a man appeared at the Chapel with a donkey and a toolbox looking for work. Months later, the elegant circular staircase was completed, and the carpenter disappeared without pay or thanks. After searching for the man (an ad even ran in the local newspaper) and finding no trace of him, some concluded that he was St. Joseph himself, having come in answer to the sisters' prayers.

 

The stairway's carpenter, whoever he was, built a magnificent structure. The design was innovative for the time and some of the design considerations still perplex experts today.  The staircase has two 360 degree turns and no visible means of support. Also, it is said that the staircase was built without nails—only wooden pegs. Questions also surround the number of stair risers relative to the height of the choir loft and about the types of wood and other materials used in the stairway's construction.  Over the years many have flocked to the Loretto Chapel to see the Miraculous Staircase. The staircase has been the subject of many articles, TV specials, and movies including "Unsolved

Mysteries" and the television movie titled "The Staircase”.

 

One of the surprises we had was plenty of exquisite food as we spent a  day at the Santa Fe School of cooking.  Iris, Vivian and I attended a history of food from the New World, a lecture and fabulous lunch time cooking demonstration.  We cooked Southwestern Achiote Citrus Chicken in Banana Leaf, Meat Empanadas, Shrimp diablo and Jicama fries. 

 

The Santa Fe School of Cooking is located in beautiful Santa Fe, New Mexico, in the heart of historic downtown. The Santa Fe School of Cooking  is an internationally acclaimed, recreational culinary school and market specializing in foods of the southwest. They offer an array of Southwestern cooking classes and demonstration presentations including a fabulous walking tour that will permit you to visit and sample the food of the most renowned restaurants.

 

I will admit that I am a hard person to buy for or surprise.  The rule is, if I like it, I buy it, especially if the item reminds me of one of my sisters, parents or a friend… cha-ching, cha-ching, cha-ching!!….. It will be in a box on its way to a new destination! Now back to the story…. Vivian and Iris surprised me with a day at the cooking school!  It was so cool… I absolutely loveddddd it!!!!! The class was great, we learned a lot and then we ate it!!!! And to top it off, I had fun shopping at their market store, where they had so many gadgets…. which I purchased and use, some of them make a great back scratcher and others are just PRETTY….LOL. 

 

After class we met Bill at the Coyote Café, this restaurant started in 1987 by celebrity chef Mark Miller. He created Modern Southwest Cooking using the open kitchen and dining room setting. Today, Chef Eric DiStefano, Sara Chapman, Tori Mendes and Quinn Stephenson, are the new owners of the Café.  Sitting at the second floor patio we relaxed and enjoyed great Margaritas, excellent food in a southwest atmosphere.

 

Most tourist activity takes place in the historic downtown,  especially in and around the Plaza, a one-block square adjacent to the Palace of the Governors, the original seat of New Mexico's territorial government since the time of Spanish colonization. Other areas include “Museum Hill”, the site of the major art museums of the city as well as the Canyon Road arts area with its galleries is also a major attraction.

To complete our visit to Santa Fe we had to have “Sopaipillas”; delicious pillows of fried…yes, I said fried flower tortillas drenched in honey! So we headed to Maria’s at 555 West Cordova Road.  Well, the truth is that we visited this restaurant for their excellent Mexican food such as  -- thick tamales (Margaritas), fresh-made tacos (Margaritas), chile rellenos,  (Margarita) and blue corn enchiladas with carne adovada. (This place has 100 Margaritas to choose from), and Sopaipillas (Margaritas, Margaritas, Margaritas, Margaritas, Margaritas, Margaritas …) Excellent food with a home -like atmosphere.

This portion of our trip was one of discovery and adventure; we were able to explore from the most sublime and mystical experience to the explosion of our taste buds after partaking the nectar and the food of the Gods.  We were lifted by the breath of a thousand angels on top of the Gorge Bridge; we walked and touched the same paths of our ancestral Native Americans and we placed our hands in the same well of dirt as so many millions of devout Christians have done in the Sanctuary of Chimayó. To top it all off,  we were blessed with the love, attention and friendship of Iris and Bill.

I guess I don’t have a sitcom type of life and I am not received by my first name at the local Bar like in “Cheers” … maybe it’s because I don’t drink or go to Bars!  One thing I can say….I live a privileged life, I am “RICH”!!!  Rich with Family, Rich with Friends, Rich with Love, Rich with Miss Bella and the Big Guy has my back.  What else could I ask for;? I have it all.

Part II of the Trip San Francisco with Ortrude and Derk!

 

 

 

 

 

 

 

 

 

 

 

Recipes from Santa Fe

Sopaipilla recipe with cinnamon sugar and honey

 

Ingredients:

2 cups flour

1 teaspoon baking powder

1 teaspoon salt

1 teaspoon sugar

2 tablespoons vegetable oil

2 tablespoons heavy cream

1/2 cup warm water

Cinnamon sugar

honey

 

Preparation:

In a large mixing bowl, combine flour, baking powder, salt, and sugar; stir until blended. Stir in oil, cream, and water. Knead to make soft dough; turn out onto a lightly floured surface. Knead lightly. Dough will be a bit sticky. Cover with dish cloth and let rest for 30 minutes.

 

Heat about 3 inches of oil in a heavy saucepan or deep fryer to 375°. Roll dough into a rectangle about 12 x 9 inches and 1/8-inch thick. Cut into 3-inch squares. Carefully add squares to the hot oil, 2 or 3 at a time. If necessary, use a fork to press down into the oil so they'll puff. Fry until golden brown, turning once. Drain well. To serve, sprinkle the sopaipillas with cinnamon sugar and drizzle honey over them.
Makes about 2 dozen sopaipillas.

Achiote Citrus Chicken in Banana Leaf

juice of 4 oranges
juice of 2 limes
2 T. achiote paste
4 cloves garlic, minced
1 T. salt
4 4-oz. chicken breasts, boneless, skinless and cut in half
8 pieces of banana leaf, cut in 4 inch squares and 8 strips for tying

Combine fruit juices with the achiote paste, garlic and salt, and mix well. Toss with the chicken pieces and marinate for 1 hour.

Place a chicken piece in the center of each banana leaf and drizzle with marinade. To close the leaf, fold in the sides, then the top and bottom. Wrap a strip around once and tie.

Heat grill to medium. Grill chicken bundles 4 minutes on each side. The chicken will steam in its juices.
Serves 8

Salsa Rouge

This salsa makes a flavorful garnish for any meat or poultry, or it can be used successfully as a quick sauce to spoon over pasta.

Yield: 2 cups

1 red bell pepper, roasted, peeled, seeded and diced
1 cup diced ripe tomato
1/2 cup chopped, oil-packed sundried tomatoes
1/3 cup chopped fresh basil
2 to 3 tablespoons red wine vinegar
2 to 3 tablespoons extra virgin olive oil
Salt to taste
Pinch of sugar to taste
Combine all ingredients and let stand for 30 minutes. Taste and correct seasonings. Serve.

Summer BBQ Recipe - Southwest Heat

Here's a great dry rub recipe from the Jamison's' Book Smoke and Spice. It's hard to beat when you want some heat! Good on beef (from steak to burgers), on pork chops, and even on trout. Some people like to add a few tablespoons of onion powder or onion salt to this blend.

1/2 cup ground New Mexican red chile (Chimayó Chile Powder)
1/2 cup ground ancho chile
3 tablespoons coarse salt, either kosher or sea salt
3 tablespoons ground cumin
1 tablespoon dried oregano, preferably Mexican

Mix the spice thoroughly in a bowl. Store covered in a cool, dark pantry.

Chunky Avocado Salsa

Serves 8

3 ripe plum tomatoes, diced
Serrano chiles to taste
minced garlic, optional
1 medium red onion, diced
1/4 cup chopped fresh cilantro
3 large, ripe Haas avocados
freshly squeezed lime juice to taste
Kosher salt to taste

1. Combine the tomatoes, chiles, garlic, onion and cilantro. Set aside.
2. Cut the avocados in half, running a knife around the pit from stem to blossom end and back again; twist the halves in opposite directions to free the pits and pull the halves apart. Cut each half into large chunks. Add to tomato mixture and stir gently to combine.
3. Season the salsa with lime juice and salt.

Green Chile Pork Stew

3 Pounds Pork Shoulder
1 Small Onion
4 Cloves Garlic
4 Cloves
2 Bay leaves
1 T. Salt
1/2 t. Black Peppercorns
Water

Trim off some of the fat from the pork shoulder and cut into 1-inch cubes.

Place all the ingredients in a large soup pot or slow cooker and cover with water.

Bring to a boil, skim off foam, reduce to a simmer and cook until fork-tender.

Remove pork and reserve pork and liquid.

2 Onions, chopped
4 cloves Garlic, minced
2 T. Lard
4 Russet Potatoes, cubed
1 T. Mexican Oregano
3 to 4 cups roasted, peeled, chopped New Mexican Green Chile
1 12 oz. can Chopped Tomatoes (optional)
4 to 6 cups Chicken or Pork Stock
2 T. Chipotle en Adobo (optional)
Salt and Pepper to taste

In a 6-quart pan, sauté the onions and garlic in lard over medium-high heat for 1 minute stirring frequently.

Add remaining ingredients, including the pork cubes and pork stock (or chicken stock) and bring to a boil.

Reduce the heat to a simmer and cook for at least 1 hour.

Adjust the seasonings with salt and pepper.

Serve with fresh flour tortillas.

 

Roast Pork Loin with Red Chile Peanut Mole

Serves 8 to 10

2 teaspoons black peppercorns
2 teaspoons kosher salt
3 bay leaves
2 teaspoons dried Mexican oregano
2 teaspoons freshly toasted cumin seeds
2 teaspoons freshly toasted coriander seeds
4 to 5 pound boneless, center-cut pork loin
3 tablespoons olive oil

Grind all spices in a spice grinder or with a mortar and pestle. Rub the spice mixture over the surface of the pork loin. Wrap the loin in plastic and refrigerate for 24 to 48 hours.

Preheat the oven to 375°.

Heat the olive oil in a large skillet over medium-high. Sear the pork on all sides until browned. Transfer to a foil-lined baking sheet and roast in the oven until the internal temperature reads 160°, about 1-1/2 hours. Allow the pork to rest for 15 to 20 minutes before slicing.

Red Chile-Peanut Mole

12 dried Ancho chiles
2 tablespoons olive oil
1 large onion, chopped
6 unpeeled garlic cloves, roasted, then peeled
4 large, ripe tomatoes, roasted, then peeled
3/4 cup dry roasted peanuts
1/3 cup toasted sliced almonds
1/3 cup toasted sesame seeds, ground to a powder in a spice grinder
1 or 2 teaspoons espresso powder, or to taste
1 to 2 teaspoons each freshly ground cumin, coriander, canela and allspice, or to taste
4 tablespoons lard or olive oil
Salt to taste
Chipotle chile powder to taste

In a preheated skillet over medium, press the chiles, 3 or 4 at a time, onto the bottom of the pan until fragrant and pliable. Be careful not to burn them. Remove the stems and tear the softened flesh into large pieces, removing the seeds that stick to the flesh. Soak the chile pieces in hot water for 30 minutes, until softened.

In the meantime, heat the olive oil in a small skillet and sauté the onion until softened. Place the sautéed onion, the garlic cloves and the tomatoes in a blender and puree. Pour mixture into a bowl and set aside. Return 1 cup of this mixture to the blender and add the peanuts, almonds and sesame seed powder. Puree, adding a little of the tomato liquid, if necessary. Combine the puréed tomato mixture and the peanut mixture, and add the espresso powder and spices.

Drain the chiles, reserving the soaking liquid. Place the chile pieces in a blender and add 1/2 cup of the soaking liquid, or more if needed. Puree until thoroughly blended. Add the chile puree to the other purees and stir to combine thoroughly.

In a large saucepan, heat the lard. When it is hot, add the puree all at once. You may want to use the lid of the pan as a shield, as the liquid will splatter. Bring the mixture to a boil, reduce the heat, season with salt and chipotle chile powder, and simmer for 30 minutes, stirring occasionally, until you have a sauce with the consistency of thick cream.

 

Huitlacoche-Roasted Corn Salsa

The flavors of a simple roasted chicken or filet of beef would be greatly enhanced by this rustic, flavorful addition.

Yield: 2-1/2 cups

3 ears of corn
2 tablespoons canola oil
1/2 cup diced white onion
2 cloves roasted garlic, very finely chopped
1 cup rich, full-bodied red wine (cabernet, merlot, pinot noir)
1/2 cup (4 ounces) canned or frozen huitlacoche
1 tablespoon juice from Chipotles en Adobo
2 teaspoons fresh epazote or 1 teaspoon dried
1/4 cup cilantro chiffonade
Kosher salt and freshly ground black pepper to taste

1. Shuck the ears of corn and remove the silk. Roast the ears over direct flame, turning frequently, until blackened in places. Set aside. When the ears have cooled, cut the kernels from the cob and place them in a bowl. There should be about 1-1/2 cups.
2. Heat the oil in a skillet over medium. Add the onion and sauté until golden, 4 to 5 minutes. Add the roasted garlic and red wine, and reduce by half. Add the huitlacoche, chipotle juice and epazote and continue to cook over low heat, stirring frequently, for 8 to 10 minutes, until most of the liquid has evaporated. Remove from the heat and cool.
3. Add the roasted corn kernels and the cilantro to the "dry" mixture and stir to combine well. Season to taste with salt and pepper.

 

Carne Adovada

1/3 c. peanut or vegetable oil
3-1/2 lbs. pork loin or butt, cut in 3/4-inch cubes
2 c. diced onion
2 T. minced garlic
4 c. chicken broth or water
2 t. ground coriander seed
2 t. dried Mexican oregano
2 t. chile caribe
3/4 c. Chimayo ground red chile, mild or medium
1 T. red chile honey
2 T. Sherry vinegar or red wine vinegar
salt to taste

Preheat the oven to 350°.

Heat the oil in a large skillet and brown pork in batches. Set the pork aside. Add the onion to skillet and sauté until golden. Add the garlic and sauté for 1 minute. Deglaze the skillet with 1 c. of the chicken broth, loosening the browned bits with a spoon.

Place the coriander, oregano, chile caribe, red chile, honey, vinegar and salt in the workbowl of a food processor. Add the cooked onions, garlic and broth from the skillet and 2 more c. of chicken broth. Process until the mixture is thoroughly combined.

Place the browned pork, the chile marinade and the remaining 1 c. chicken broth in an ovenproof pot or dish, stir to combine well, and cook for 1 hour or until the pork is tender.

Serves 8

Optional seasonings: ground canela, ground cumin seed, toasted ground chile seeds, toasted ground pumpkin seeds.

Note: This dish reheats wonderfully and is better the next day.

Note: The traditional method for making this dish is to mix the marinade ingredients together and pour this over the meat. Cover the mixture and refrigerate overnight. Pour the meat and the marinade into an ovenproof casserole or pot and bake, covered, for 2 to 2-1/2 hours, or until tender. The method described above, although not so traditional, brings out the flavors of the onion, garlic and pork because the ingredients are caramelized or browned first. Whichever method you choose, the dish is full of flavor and will be a favorite. You can serve the Carne Adovada over chile rellenos, rice, wrapped in a flour tortilla as a burrito, or with beans and posole.

 

Chipotle-Marinated Steak Fajitas

Serves 6

Chipotle Marinade

1 small white onion, peeled, cut into large pieces
6 garlic cloves, peeled
2 tablespoons toasted ground coriander seeds
2 tablespoons toasted ground cumin seeds
2 tablespoons puréed Chipotle en Adobo, to taste
2 tablespoons dark brown sugar
2 tablespoons olive oil, optional
Kosher salt to taste

1. Pulse the onion and garlic in a food processor until finely chopped. Add the ground coriander, cumin, chipotle, brown sugar and oil, and pulse to combine thoroughly. The mixture should resemble a thick paste. Season to taste with salt.

Steak Fajitas

1-1/2 pounds top round steak, trimmed of fat
Chipotle Marinade
Kosher salt, to taste
freshly ground black pepper, to taste
freshly squeezed lime juice
6 large, thin flour tortillas

1. Rub steak with the marinade and set aside for at least 30 minutes.
2. Preheat the grill 30 minutes before you want to cook the steak. Season the meat with salt, the freshly ground pepper and sprinkle with the lime juice. Grill to medium rare over high heat, about 1 minute per side. Remove from the grill and cut into strips with the grain of the meat.
3. Lightly toast tortillas over a flame. Top tortillas with meat strips and serve with accompaniments.