17.12.2015 - 18.12.2015 31 °F
Dale and I love Taos and Santa Fe, NM. We’ve been to Taos on many occasions and have dreamed of living there. Maybe in my next blog I’ll write about our 1st trip to Taos with our young boys.
This trip was going to be mostly about shopping. Our RV has many issues after many miles of travel. I planned to make new cushions, trim, and curtains but wanted Native American decor. I’d been in a couple of fabric stores on a street just off the square, a couple of years ago, so knew exactly what I wanted to buy. I couldn’t find this fabric easily anywhere else so was anxious to go to Taos and purchase some.
We have been out of chili powder, good chili powder, the kind from the little Hogan style kiosk on the main street, just off the square. I was also wanting to buy a ristra for our door and one with edible chili pods for the kitchen.
We also love the New Mexican food and have a list of restaurants that are our favorite haunts. I wanted to talk with some restaurants about making chili sauce as mine that I made from what I remembered, has been a little thin.
We drove from the Grand Canyon to Santa Fe, with a quick stop at the Santa Fe School of Cooking. We wanted to buy a bean pot since the ones we bought a few years ago didn’t work out well. We’d seen the pots at the school when we were there for cooking lessons and wanted one. I also wanted to buy a chili roaster so this was a perfect opportunity to buy all these things.
We made it to the school and purchased all of the items on our list then drove up to Taos. It was dark so we were thinking of how great it would be to see the farolitos in Espanola. Alas, we did not see farolitos, they were not lining the bridge into the city or the sidewalks. Only a handful of buildings had farolitos. We were so disappointed, but things do change, alas.
We got to Taos where we had a room at the La Fonda, a historic hotel, right on the square. The square was also very disappointing as it was full of lights, lights that blinked to music, lights on every tree limb; lots of lights. Farolitos lined the low walls, but they were drowned out by the lights. To us it was garish. Progress?
We went to breakfast at a restaurant we’d eaten at many times but found that now they add flour to their chili sauce. We told them sorry, take your coffee back, and we walked out, but not before the waitress told us of a place, the Taos Diner, that had great gluten free dishes.
We went straight to the Taos Diner and it turns out all of their chili is gluten free, as are many selections. The staff at the Taos Diner then told me how they make their chili sauce, which is exactly the way I’ve made mine except that they make a roux with corn meal.
After stuffing ourselves, we went shopping, buying all of the Christmas presents needed, fabric, lots of chili products and New Mexico wine. We got lots of walking in as we kept having to walk back to our truck, parked at the hotel, and load it up with more stuff!
We’d wanted to try a new, recommended restaurant, one by the San Francisco de Asis, located in a very old building. Unfortunately, they add wheat to their chili’s so dinner was out of the question. We went back to Orlando’s, a place we’ve been several times, even taking grandkids on one trip. At Orlando’s the waitress told me how to make chili using pods only, Caribe. I’d tried this process before and it was a disaster, now I learned that I had not soaked the chili pods prior.
I really like the Caribe as it is a pure chili flavor, deep red in color, but I also like the complex flavor of the cooked chili sauce. I’m anxious to try each with my fresh ground powder and fresh ristra.
Now we are returning home. Work will be starting up and we must prepare for Christmas. Our break is over.