Tag Archives: new mexico

Bandelier Cliff Dwellings & Valles Caldera

Dwelling in the Cliffs — Our daytrip to Bandelier National Monument and Valles Caldera

In order to keep from moving up a weight class (or two), Team EatingNewMexico decided to take Labor Day weekend off from our culinary exploits and get in some much needed hiking. We chose to brave the crowds and drive to Bandelier National Monument, a beautiful, federally protected preserve about two hours north of Albuquerque. Bandelier is famous for the cliff dwellings, village ruins, petroglyphs, kivas, and other artifacts of the Ancestral Pueblo people, who occupied the area approximately 500-900 years ago.

This slideshow requires JavaScript.

If you’ve been to Bandelier in the past, but it’s been a while, you should know that the rules have changed when it comes to driving and parking at the monument. Unless you’re an early bird (arriving before 9:00 a.m.) or a late-comer (arriving after 3:00 p.m.), you won’t be allowed to drive yourself to the park. Visitors arriving between 9:00 and 3:00 have to park in the town of White Rock and take the shuttle bus into Bandelier. White Rock is about 12 miles away from the park entrance, and the bus ride takes around 20-25 minutes.

The Visitor’s Center and shuttle bus terminal in White Rock were well marked and very easy to find. We arrived in White Rock around 10:30 AM, and in spite of the Labor Day crowds, there was ample parking available. The Visitor’s Center had a helpful and friendly staff, and clean restrooms. There was a shuttle leaving every 20 minutes, so we had plenty of time to hit the restroom, change into our hiking boots, and liberally apply sunscreen before we jumped on the bus.

Since it was Labor Day weekend, the park was crowded and the full-sized buses filled up to “standing room only” very quickly. Upon boarding the bus, the driver informed us that there would be two stops. The first stop would be at the Frey Trailhead / Juniper Campground, which would allow visitors to make a 1.5 mile hike to the Bandelier Visitor’s Center along a well-marked trail. The second stop would be at the Visitor’s Center, for those unwilling or unable to make the hike.

When we arrived at the Frey Trailhead, we expected a mass exodus from the extremely crowded bus; however, only three people chose to make the hike: me, Zia, and Zia’s eight year-old daughter. We thought that was a little odd, but at the same time enjoyed a bit of self-righteousness at being the only ones who dared to hike in rather than be bussed in…or did everyone else know something that we didn’t???

The Frey Trail

As it turns out, leaving the bus to hike in via the Frey Trail was a great idea. The trail is well marked and provides good, even footing. The only significant terrain is over the last half-mile, as the trail descends through a series of switchbacks into the valley floor where the Visitor’s Center and old Tyuonyi (Que-WEH-nee) Pueblo ruins are located. During the descent, we were rewarded with a beautiful view of the valley floor and the surrounding high ground. We felt very fortunate that we had this view and experience all to ourselves, as we were the sole hikers on the trail.

Looking down at Frijole Canyon
Looking down from Frey Trail on Frijoles Canyon and Tyuonyi (Que-weh-nee) Pueblo Ruins.

Bandelier Visitor’s Center

The hike in from the Frey Trailhead left us feeling a little hot and parched (we did pack along some water bottles, but we were ready for something a little colder, preferably something with bubbles poured over ice, like, preferably a Dr. Pepper). The Visitor’s Center at Bandelier offered us a short hiatus from the hot sun. There were restrooms, air conditioning, and a friendly staff on hand ready to answer our questions. We paid our park fee ($12 per car, or since we didn’t have a car, per “group of people that would fit in a car”) with a credit card, but in order to purchase a village map ($1), we needed cash. Neither of us had any cash, but the staff was happy to provide us with a “Loaner Map,” which we returned at the end of our visit.

Adjacent to the Visitor’s Center is a Gift Shop and Snack Bar. The snack bar offers an ok variety of pre- and post-hike fare. There are trail mixes, candy, chips, beverages (bottled and fountain), as well as some over-the-counter cooked foods like hot dogs! (They’re “Nathan’s” hot dogs, too. And yes, we shared one!) Even though we had packed along our own water and trail mixes for the hike, the Visitor’s Center Snack Bar was a nice respite from the heat, and it allowed us to recharge from the hike in.

Next, we set off on the Main Loop Trail, a paved 1.2-mile roundtrip route that leads to the Tyuonyi ruins, the cliff dwellings, the Long House, and eventually on to another trail, which leads to the Alcove House site.

The map we borrowed proved very useful. Each feature along the trail is marked with a wooden numbered marker, and you can open your map to the corresponding number and read a description and history of what you’re seeing. I highly recommending purchasing or borrowing a map for touring the area.

The Sites

Tyuonyi Pueblo Ruins, Bandelier National Monument
The first major site you come to on the Main Loop Trail is the Tyuonyi Pueblo Ruins.

The first major site along the Main Loop Trail is the Tyuonyi Pueblo Ruins. Passing through this village, it’s easy to let your mind travel back in time to the 12th and 13th century when this Ancestral Pueblo community thrived. According to the map/guidebook, these ruins were once called “Anasazi” ruins, but the name was changed to “Ancestral Pueblo” because Anasazi actually translates to “Ancient Enemy.” The Tyuonyi ruins are laid out in a circle, and once stood 2-3 stories tall. The rooms themselves are very small — each only slightly larger than a king-size bed, and were probably mostly used to store food and supplies. In the center of the circle were 3 kivas (underground pit structures used for religious ceremonies, teaching, and other community functions). One of the kivas has been excavated and maintained while the other two are only slightly visible as indentations in the ground.

Even though there were a lot of visitors while we were there, the trail system throughout the valley is large enough to keep the crowd thinned out. The only place we were near other sightseers was at the cliff dwellings themselves, where there was usually a short queue waiting to ascend one of the ladders and explore the inside of the dwellings.

Little Coyote (Zia's daughter) climbs up into a cavate.
Little Coyote (Zia’s daughter) climbs up into a cavate.

The cliffs in this area (the Pajarito Plateau) are actually hardened volcanic ash (called “tuff”) deposited over a million years ago during a massive volcanic explosion in the nearby mountains. Over time, wind and rain eroded the softer areas of the tuff, creating holes and caverns. The Pueblo people used hand tools to carve out the holes for their dwellings. These are called cavates (CAVE-eights). In some cases, small mud brick structures were built in front of the cavate openings to expand the dwelling.

Cliff Dwellings at Bandelier National Monument
Cliff Dwellings and Cave Painting at Bandelier National Monument

From the outside, we could see many of the centuries-old petroglyphs carved into walls. In the photo above, you can see a cave wall painting that was uncovered during excavation of one of the dwellings. The painting looked like a zig-zag pattern in red and brown hues. On the broad wall of the cliff, we spotted faces, turkeys, suns, and other various petroglyphs. The horizontal rows of smaller holes show where floors & ceilings were located.

Cliff Dwellings at Bandelier National Monument
Cliff Dwellings at Bandelier National Monument. Known as The Long House, this area is a long row of dwellings, some of which were multiple stories tall, and some of which showed evidence of mud brick expansions.

 

Bandelier Cliff Dwellings New Mexico
Bandelier Cliff Dwellings. Petroglyphs are present though hard to make out here. Horizontal lines of smaller shows show evidence of multiple floors. Stone wall ruins in foreground show evidence of expansion.

 

Beyond Long House is a fork in the road. You can either turn left and go back to the Visitor’s Center or turn right and walk about 1/2 mile to the Alcove House. The Alcove House is a large, open cave (aka an alcove!) in the cliff about 140 feet above the valley floor. The trail to Alcove House wanders along the Frijoles Creek basin. It’s well shaded by the trees and offers a nice break from the hot sun alongside the cliff dwellings. To enter the alcove, you ascend a series of narrow stairs carved into the cliff and four well-worn (but plenty sturdy) wooden ladders. While this is nowhere near as scary as it sounds, people with a fear of heights could experience some anxiety about the climb and the descent. However, the view from the alcove is worth the climb.

Frijoles Creek Bandelier
Frijoles Creek, small but lovely (and lots of shade) – Cliff Dwellings in the background

 

Alcove House notice, Bandelier
Alcove House notice, Bandelier: beware!

 

Alcove House Bandelier Going Up
Going Up! Stairway toward Alcove House.
Alcove House, Bandelier
Alcove House from the top of the final ladder. Shade!

 

 

Alcove House Bandelier
Alcove House. Consists of a large alcove, a refurbished (and closed-off) ceremonial Kiva, and a few small caves. Gorgeous views out to Frijoles Canyon.

 

Down from the Alcove
Going Down! Descending from Alcove House

 

Overall, we spent about three hours in the valley. After we felt like we’d seen all there was to see (without setting off on a whole new hike), we walked about a mile back to the Visitor’s Center and had another run on the Snack Bar. Here, we decided to hop a bus back to White Rock rather than hike (UP) the Frey Trail back out. We wanted to save some daylight for our next stop…the Valles Caldera!

NOTE: There are many other things to see at Bandelier — other ruins, dwellings, and cave paintings — plus many other long and short trails. See their website for a full list of trails and things to see. Bandelier National Monument – More Info

Valles Caldera

About 30 minutes west of White Rock along Highway 4 is one of the most breathtaking sights I’ve seen in New Mexico, the Valle Grande of the Valles Calder, a 13.7 mile wide volcanic caldera in the Jemez Mountains. (http://www.vallescaldera.gov/) The caldera was formed over a million years ago when the magma chamber of a volcano collapses in on itself after eruption, forming a bowl-shaped (or cauldron, “caldera” shaped) indention. There are areas within the caldera where magma is less than five miles below your feet.

Sadly, since this was a day trip and we still had to drive back to Albuquerque, we didn’t have a lot of time to explore the caldera. We did venture into the Valle Grande by car and we stopped by the visitor’s center to check it out. According to their website, the Valles Caldera offers an array of activities throughout the year, to include horseback riding, fly fishing, mountain biking, and cross-country skiing, just to name a few. I’m sure we will be visiting here again in the future.

Valles Caldera New Mexico
Looking out across the Valles Caldera from Hwy 4. The caldera’s resident elk herds were nowhere to be seen this day.
Valle Grande, Valles Caldera, Bandelier
Looking out across Valle Grande, Valles Caldera, from Hwy 4 pull-off.

 

 

About the Valle Grande
About the Valle Grande

 

Culinary Adventures…

…or lack thereof. Like I said in the beginning, this was never meant to be an eating adventure. While we entertained some great ideas about stopping for dinner in Santa Fe on the way home, in the end, the wishes of the 8-yr-old won out, and we found ourselves enjoying some chili-cheese tots at the Los Alamos Sonic. Not our best “Eating New Mexico” moment, but hey, truth be told, those things are damn good.

Click for More Info:  Bandelier National Monument – More Info

Making French Truffles at Joliesse Chocolates

Joliesse Chocolates
6855 4th St NW | Los Ranchos de Albuquerque

I’ll openly admit at least two of my most major addictions — chocolate and Groupon. This little adventure fed into both of those particular indulgences, and I assure you I would have satisfied each of those cravings again had they not been related.

I got to play chocolatier for day: just as much cheer as being a mouseketeer but without the ears and with messier hands. Joliesse Chocolates is a quaint little coffee and chocolate shop tucked away in an unassuming shopping center off of 4th street in northwest Albuquerque. It’s a charming little place that offers single source coffee drinks named after various Broadway musicals and — most importantly — chocolate wares and chocolate classes. Now don’t get me wrong, I would have happily had a mug of Wicked, their dark chocolate and chile espresso latte, but I was there for another reason. I was there to make chocolate truffles… lots of them.

In the class I learned the how and why of chocolate tempering, how to make a butter ganache, and finally got to get down and dirty by hand forming and decorating some of my own truffles.

For this outing, I dragged along my friend Shannon, who didn’t require any arm twisting. This always seems to be the case when chocolate is involved. Odd. We attended a Tuesday night class, though Sunday nights are also an option for truffle making. The classes are limited to 16 folks, but we were lucky enough to get plenty of attention, as we were in a class of only four. However, it is possible that the supervision was simply present as I really shouldn’t be trusted around that quantity of chocolate.

Class started with a bit of a chocolate history lesson and five different distinct and definitive samplings of chocolates, taking us each though a palleted journey, starting at white and moving darker and darker, then finishing off with the typical food service chocolate chips. One of these things was not like the other. All of the first samples were composed of only cocoa butter, cocoa (except for the white chocolate), sugar, and lecithin. The food service option, however, also had an artificial paraffin-like wax added expressly to replace the expensive cocoa butter present in “real” chocolate. Yummy, wax. Think of that the next time you bite the ears off a cheap chocolate bunny. They were trying to prove a point about quality, and I think they succeeded.

Next up in the grueling “why would anyone want to make their own truffles” courses was the mini session on tempering chocolate. For those of you not in the know, or cool enough to have already have taken this class, tempering is the process of heating and cooling chocolate so that it forms crystal bonds, making it good for dipping, coating, and generating that overall smooth composition that will melt perfectly at body temperature. This provides the wonderful silky smooth melt-in-your-mouth texture. (It also gives you the perfect melt-all-over-your-hands-and-smear-it-all-over-your-friend’s-phone consistency when you’re hand crafting chocolate balls, but more on that later.) The tempering itself consisted of taking already melted chocolate and thinly applying it over a room-temperature marble slab for cooling over and over again, then reintroducing said chocolate to the melted batch and repeating. The cooling of the marble slab created type V (remember Roman numerals?) crystals, which then seed the entire molten batch of chocolate into a tub of decadence.

Tempering the Chocolate
Tempering the Chocolate

After tempering chocolate, the next step was to combine 1 part unsalted butter to 1.7 parts of the chocolate by weight and mix until properly incorporated. Once combined, this becomes our ganache. Hence the alternate name of “butter truffles” for French truffles. We were told that this can also be done with cream, or a mix of cream and butter in order to obtain the desired thickness of the end product.

Spooning Chocolate
Preparing the Chocolate for Trufflizing.

It was at this time we had the option of adding various flavors to our truffles. A host of spices, herbs, and liqueurs were presented. I went with chile, ground pepper, anise, and a pinch of cardamom. My cocoa-compatriot, Shannon, went with what I believe was a mixture of ground anise, rosemary, and cinnamon.

I’m taking this opportunity as I write to try one of her truffles for the first time. (It was terrible, Shannon. Don’t bother trying them. Just give them all to me and I’ll get rid of them for you.) Mine, however, were delicious, and I’m not nice enough to share them with anybody.

After a quick trip to the fridge allowing the ganache to rest and become more workable, it was time to turn our concoction into the actual truffles. This basically meant taking a wad of gooey messy chocolate and trying one’s best to roll them into little balls of yumminess. Think chocolate meatballs.

It is possible that this process resulted in chocolate everywhere. This is probably the only time in my life that I’ve had more chocolate on me than in me. It was oddly satisfying, even if there was chocolate under my fingernails, on my elbow, and apparently a bit freshly adorning my confectionery copilot’s phone. I think it was an improvement. Everyone has had a caramel dipped apple, but I doubt there are too many chocolates rolled iPhones. A tasty collectors item had I ever seen one. The mess is part of the experience, I’ve been assured that it wouldn’t have been as much fun had there been gloves and aprons involved.

Chocolate Class - messy hands
In the world of truffle-making, you have to be willing to make a mess.

Once we had our little chocolate noms formed, we were given the opportunity to roll them about in various coatings including crushed nuts, sesame seeds, gram cracker, more chocolate, or the traditional cocoa power. Truffles came by their name as these little cocoa powder dusted lumpy balls of delight that greatly resembled the freshly dug up dirty mushrooms of the same name, or possibly because the French have run out of words, I’m not really sure. It has only been more recently that truffles were dusted in something other than cocoa powder. Celebrating modern times and given that the lesson of the night was making a royal mess, I did what any rational person would do and used a bit of everything to coat my truffles.

 

Chocolate Class Truffles
Chocolate Happiness at Joliesse Chocolates, Albuquerque

Finally we packed our freshly minted truffles into paper wrapping cups and pristinely placed them in a translucent Chinese takeaway box finished with a golden seal. They looked so elegant, it is hard to believe the amount of chaos it took to birth them. But it wasn’t just a mess that was created, there were also chocolate, laughs, stories, and smiles.

The finished product!
Handmade truffles packed nice and neat @ Joliesse Chocolates

Would I go back? Absolutely. For starters I ended up with a batch of delicious truffles made exactly to my specifications. Even though the shop is way out of my way, they have other chocolate classes, a cozy lounge, and even a bacon & vanilla espresso. I’ve already recommend the class to a smattering of friends in hopes that they too will become a chocolatier for a day.

http://www.lajoliesse.com/

https://www.facebook.com/JoliesseChocolates

http://www.groupon.com/deals/joliesse-chocolates

Lizard Tail Brewing – ABQ

9800 Montgomery Blvd NE | Albuquerque

The third time is a charm, or at least that’s the hope for Lizard Tail, one of Albuquerque’s newest brewery arrivals. I recently stumbled into the former residence of both Bad Ass and Farside Brewing to be check out the new home of Lizard Tail. Though they weren’t scheduled to officially open until Friday, August 22, I took a chance with their soft opening earlier in the week and gave their wares a proper sampling.

Lizard Tail Brewing, Albuquerque
New Home of Lizard Tail Brewing, Albuquerque

It is about time that the Heights got a brewer; it has been needing one for a while. It is just a bit odd that all three that I’m aware of have taken up the exact same residence in a little strip mall at the corner of Montgomery & Eubank (which also happens to host the offices of everyone’s favorite crooked lawyer friend Saul, from “Breaking Bad.”) With a bit of luck, and some proper patronage, hopefully they’ll be around for a while.

Lizard Tail Brewing - Strip Mall Location
Lizard Tail Brewing – Unassuming Strip Mall Location

The first thing I noticed once I walked in the door was — gone are the days of looking into the nano-brew kitchen when the place was Bad Ass and Farside. A wall has been erected, and a lizard has been painted. A whole lizard, not just the tail. Further inspection proved that they pretty much gutted the old place, adding and fine-tuning where appropriate.

Lizard Tail Brewing - Logo Indoors
Lizard Tail Brewing – Logo Indoors

The master brewers / prioritizers Dan and Ken seem to be heading into the direction of malt forward beers. A trend that is at times counter to the New Mexican love of hops and bitters. But this is something I’m not the least bit sad about. I like my beers with a good malty introduction, so it is just fine by me if they want to keep their two barrel system pumping out sweet low-hop beers. Expect beers to max out around 70 IBUs with most things circling around 30 to 40 IBUs.

As per typical, I ordered a flight of beers… two, actually. Each flight has 4 beers, and there were 7 on tap, with an 8th one showing up mid-way through flight number two.

Lizard Tail Brewing - Beers Board
Lizard Tail Brewing – Beers Board

It would be at this point where most beer bloggers would show you a picture of the flights of crisp clean, mouthwatering beers. But I’m not here to pander to an audience, nor am I your typical beer blogger. Also, I forgot to take a picture.

So instead, let’s go through a beer journey in our imagination. Close your eyes and you can visualize the beer as I describe it. Oh wait, don’t do that. I don’t want to judge you, but I’m pretty sure you can’t read with your eyes shut. So let’s just assume that the reverse is true, and 1000 words equals a picture.

The following were a part of the beer roster when I visited.

  • Berliner Weisse 4.5 ABV 8 IBU (coming soon)
  • German Blond Ale 5.5 ABV 20 IBU
    This light hay colored beer was more bitter than I expected. It seemed to my non-expert palate that it was quite a bit more than the reported 20 IBUs. Slightly astringent, but otherwise clear and crisp. This would be a good beer for warm day and session sipping.
  • Honey Pale Ale 6.3 ABV 35 IBU
    Darker and more golden than its German Blond cousin, the Pale Ale was about where you would expect it to be on the bitter range. It had some earthy undertones as well, though I’m not sure if any hints of honey really snuck their way in. It also seemed a bit thin, in my opinion.
  • Belgian Abbey 6.6 ABV 25 IBU
    A lovely example of a Belgian style Abbey. It was a bit hazy, as well it should have been, and golden brown in color. This beer had an aged woody flavor that complemented the almost grapefruit-like undertones. Absolutely worth drinking again… and again.
  • IPA 6.8 ABV 70 IBU
    I’ve said it before, and I’ll say it again, I have few merits judging IPAs. I’ll drink one from time to time, but I don’t know what I’m doing. This is one of those that I may drink from time to time, but the bitter was a bit strong for me.
  • Amber 5.7 ABV 40 IBU
    Mmmmm. As in Mmmmmalty. Mellow, malty, and smooth. That about sums it up. I’ll have another one of these magical darker Ambers, please.
  • Oatmeal Brown 4.2 ABV 25 IBU
    I like Oatmeal, I like browns, I even like sour beers. This, however, was not right. Though notes of coffee and chocolate were present, I fear that this batch was just off. The flavor led me to believe there was a Brettanomyces infection going on. For a beer in which it is intended, it could be a wonderful thing. This one was not. I could not even finish the sample glass. I hope to come back again and see it improved.
  • Indian Black Ale 6.6 ABV 70 IBU
    Black IPAs seem to be a thing now. I’m ok with this. This malty dark bittered black ale was actually rather lovely. It was nice and creamy with a well-balanced hop signature.
  • Rye Stout 5.5 ABV 35IBU
    Saving the best for last. This dark almost nutty beer was my pint after flight choice. To my knowledge I’ve not had a Rye Stout before. As a lover of all beers dark, this was a prime example of something new that made Lizard Tail well worth the trip.

Outside of beer, Lizard Tail also offers up some appetizers and sandwiches. I only had the beer, so I’m afraid I can’t comment, but it seemed to be pretty typical fare for such an establishment.

I’ll be honest. I wasn’t overly impressed with Lizard Tail’s beer. That’s not to say that most of the beers weren’t good. Most were rather lovely, there just wasn’t anything that stood out in any major way, except for maybe the Rye Stout, but that may have simply been the novelty. Given Albuquerque’s brewery diversity, that’s something that really needs to happen.

I will say that Lizard Tail seems to have some great potential, a good location, and friendly staff. I will definitely be back, if for nothing else, for a pint of their Rye Stout and to give their seasonal beers a shot.

http://lizardtailbrewing.com/

https://www.facebook.com/pages/Lizard-Tail-Brewing/1374531232789266

Caramel Apple Piñon Ice Cream

If you recall, I proclaimed my love for the piñon previously, in my recipe for Banana Piñon Muffins. So it may come as no surprise that my second recipe on this blog has piñons in it. The next one probably won’t, but really I can make no promises.

This recipe started out with a simple idea:

It’s summer! Let’s make ice cream!

I love making ice cream. I have a nifty little countertop no-ice-required ice cream maker, so it’s pretty easy.

Cuisinart Ice Cream Maker
Cuisinart Countertop Super-easy Ice Cream Maker. No ice or rock salt required.

Plus, it’s fun to try out new things! I knew immediately that I didn’t want to just make vanilla or chocolate ice cream. I LOVE those two flavors, but you can get them at any grocery store, and I’m probably not going to do any better than, say, Haagen Dazs, who has their recipes pretty dialed in. I wanted to do something unique. Something with a hint of FALL and a hint of NEW MEXICO.

Caramel + Apple + Piñon = ALL THE THINGS

Caramel Apple Piñon Ice Cream
Homemade Caramel Apple Piñon Ice Cream

INGREDIENTS:

2  1/3 c heavy cream, plus 1/4 – 1/2 c for melting caramels
2  1/3 c whole milk
3 large eggs
4 large egg yolks
1  c sugar
1/3 c piñons, roasted (see “A Note About Piñons” below)
1/2 c applesauce (I used homemade — see “A Note About Applesauce” below)
Caramels — about 15 little squares

A NOTE ABOUT CARAMEL:

I knew that I didn’t want to make my own caramel. I am a NOVICE in the kitchen, and I was on a deadline (wanted this ice cream for dinner that night), so if I messed up the caramel, it would throw me off schedule. So I grabbed the cheapest bag I could find of the little wrapped caramels and got my daughter to work unwrapping them. I think she only ate about 6 or 7. They worked just fine, but I admit homemade caramel would have been tastier.

Bowl Of Caramels
The individually wrapped caramels are a pain in the butt. But they are easy to melt and they are tasty!

 

METHOD:

This is a traditional custard-based ice cream, so it requires a little planning and working ahead (4+ hours minimum), because you have to make the custard base then let it cool in the fridge before putting in the ice cream maker.

  1. Combine the cream and milk in a medium saucepan. Bring to just a simmer over medium heat, stirring occasionally, then remove from heat.
  2. Meanwhile, combine the eggs, egg yolks, and sugar in a medium sized mixing bowl. Use a hand mixer (mid speed) to beat until the mixture is thick, smooth, and creamy (about 2 minutes).
  3. Measure out about a cup of the warm milk mixture and, with the hand mixer on low speed, add the milk mixture in a steady stream to the sugar/egg mixture. (Adding it slowly tempers the cream. If you were to add the eggs straight to the hot milk, your eggs would probably cook — egg drop soup style.) You can add another cup of the milk mixture to the eggs in a slow drizzle, just to be safe.
  4. Pour the entirety of the mixing bowl’s contents back into the saucepan and stir to combine.
  5. Cook, stirring constantly, over low heat until the mixture is thick enough to coat the back of a spoon — a few minutes. If you cook this too hot or too long, you will end up with LUMPY CUSTARD (which I will name my punk band some day — I called it). If you end up with LUMPY CUSTARD, see “A Note About Lumpy Custard” below.
  6. Transfer the custard mix to a mixing bowl and let it cool on the counter for a few minutes. Stir in the applesauce until combined. This does not have to be thoroughly blended, because some chunky pockets of applesauce in the ice cream will be pretty tasty.
  7. Melt the caramels in a small saucepan with 1/4 – 1/2 cup of heavy cream, stirring constantly. The more cream you add during the melting process, the thinner the caramel sauce will be. I used about 1/3 cup heavy cream. Once melted, stir the caramel sauce into the custard base.
  8. Cover the mixing bowl with cling wrap and put it  in the fridge until it is completely cooled (a couple of hours at least).
  9. Remove from fridge and freeze according to your ice cream maker’s directions. I use a Cuisinart counter-top ice cream maker. It took about 30 minutes to freeze this to a soft-serve consistency.  When the ice cream is ALMOST frozen to soft-serve consistency, add the piñons then let it go a bit longer.
  10. For a more solid ice cream, you can move the ice cream to a freezable container and leave in the freezer for a couple of hours to harden up.

A NOTE ABOUT PINONS

To roast/toast your piñons: Spread the shelled raw nuts out in an even layer in a dry skillet. Over medium heat, toast the piñons, shaking or stirring them every minute or so to check for color and prevent burning. You want to toast them until they are a nice deep tan color with some darker spots. Once you start to really smell them, they are about done. Remove them from the pan and spread evenly on a plate or paper towel to cool. Add a little salt if desired, then try not to eat them all.

A NOTE ABOUT APPLESAUCE

I bought a bag of “Manager’s Special” apples at the grocery store a while back. They were 99c for about 8 small Golden Delicious apples that were just this side of “iffy.” I was planning to juice them but never got around to it. There they sat, in the fridge, with a few other random old apples, dejected. Until one day I decided that the household needed some applesauce about as much as I needed to clean out the fridge. So I got out the crockpot.

To make chunky applesauce: Chop up all the apples (peels on for laziness). Put them in the crockpot with a little water (I used 1/2 c for about 12 apples). Add some cinnamon, brown sugar, and whatever other applesaucey spices you may have (nutmeg, allspice, etc.) Cook on LOW for 3-5 hours. Check on them now and then so they don’t get too soggy. Once they are cooked down, you can use an immersion blender or potato masher or fork to smash them into applesauce consistency. Add salt, sugar, brown sugar, and/or other spices as needed. This is good hot, cold, plain, as a relish, and of course, added to homemade Caramel Apple Piñon Ice Cream!

A NOTE ABOUT LUMPY CUSTARD

If, after cooking the complete custard base until it coats the back of a spoon (see step 5 above), you end up with LUMPS in the custard, do not worry! I ended up with lumpy custard at this stage, and I was really worried. Had I ruined my ice cream? Did something… curdle? Ick! So I did what anyone would have done. I googled it. The first answer I found was in a cooking forum, and it was, and I QUOTE:

“You gotta strain that shit, son!”

So strain it I did. I pressed the custard mix through a fine sieve and voila! No more lumps. And life made sense again.

Caramel Apple Pinon Ice Cream
Caramel Apple Pinon Ice Cream — make it happen

 

This ice cream was flavorful, decadent, rich, creamy, and awesome. The caramel added a buttery richness to the ice cream base, the piñons gave it a little nutty crunch, and the applesauce made the whole thing taste kind of like apple pie a la mode.

I hope you’ll try it!

It’s Green Chile Season in New Mexico!

It began about a week ago.

Outside of grocery stores all across New Mexico, yellow tape cordoned off propane tanks. Empty one-room buildings near the sides of the road began to teem with life. Trucks pulled off in fields of dirt, and men and women gathered red chile ristras to decorate their truck beds. Cardboard sandwich signs were placed in strategic locations offering sacks and bushels and the prices for fresh or roasted.

Fresh Green Chile
Fresh New Mexico Green Chile

 

It’s Chile Season in New Mexico.

From now until the end of the season, we won’t be checking in with our families and friends to ask how work is going. We won’t be at backyard barbecues discussing Billy’s first days of school, or how Aunt Sarah’s hip is doing. Instead, we’ll be asking each other for roasting sightings.

“Do you know when they’re roasting Hatch chile over on Wyoming and Montgomery?” or “Someone said they’ve started roasting at Smith’s… is that true?”

Chile Roaster at Triangle
Chile roaster set up outside Triangle Grocery in Cedar Crest, NM. You can smell the chile from Highway 14.

We’ll discuss the year’s weather conditions. “It was a dry summer, this chile batch might be extra hot, don’t you think?” We’ll take polls amongst each other to ensure we got the right amount. “Did you get a bushel [22 lb.] or a sack [35 lb.] this year?” And toward the end of the season, we’ll fret about others. “Did you get your chile put up yet?”

Bag of Hatch XHOT
An unassuming bag. Inside: Extra Hot Hatch Green Chile! Look out

This week, I’ll talk to my sister and my mother and ask if they want to share a sack. We’ll decide if we want to go with Big Jim (mild) or Sandia (hot). I’ll go to Sichler’s in Albuquerque at San Mateo & Lomas and pay extra to have my chile roasted. If the peaches are ripe and the workers are generous, they’ll slice up a peach for me to eat while I wait. As I inhale the smell wafting off the roasters, I’ll nod a hello to the other people waiting around for their chile.

We’ll be our own little tribe, knowing that anywhere around the state, in small towns and large, from Las Cruces to Aztec, at any moment, the same mouth-watering smell is being shared across the open spaces with other New Mexicans who know the secrets of this season.

Sichler Farms Chile Shop
Sichler Farms Chile Shop

This season always takes me back to my past. The smell of roasting chile reminds me of times gone by when my mother and grandmothers and aunts would sit on the porch, peeling chile with gloved hands as my cousins and I played in the yard. The matriarchs shared recipes and family gossip, wiping their brows with wet washcloths to make sure they didn’t get the chile’s burning juices on their skin or in their eyes. They laughed as they recalled  past batches, when they forgot to use the washcloths and, oh how the chile burned. They would call us kids over to grab more plastic bags or to take the filled bags to the freezer. My cousins and I would dare each other to eat the chile. Every child of the state made their bones on that first too-hot bite of freshly roasted green.

Roasted Hatch Green Chile
Roasted Hatch Green Chile

This time is about the future too. Because after the chile season comes the burning of Zozobra, where a 50-foot-tall paper and muslin puppet moans and groans as he goes up in flames, kicking off the Fiestas de Santa Fe. As “Old Man Gloom” burns, all our troubles of the year are burned away.

Soon after, the smells of roasting chile and our burning past troubles are replaced by those of funnel cakes and corn dogs and the sounds of the carnival rides and cheers from the nightly rodeo crowds at the New Mexico State Fair.

From there, the air grows chillier and the cottonwood leaves on the Rio Grande turn from green to a cacophony of auburn colors. Hundreds of balloons fill the morning sky and seem to compete with the sun in their majestic beauty during the Albuquerque International Balloon Fiesta.

Once the balloons have landed and been packed away, snow soon begins to dust our desert lands. Then softly glowing luminarias decorate plazas and homes across the state. And on Christmas Eve and Christmas day, families pull out their reserves of green chile from the freezer and come together to make their holiday meals. Pots of green chile stew boil on the stove and green chile chicken enchiladas bubble in the oven. Posole and tamales are served around the dinner table, and if the children finish their plates, they will be rewarded with biscochitos.

And it all starts with that first late summer sighting of green and red.

Chile Ristras in Hatch, New Mexico
Chile Ristras in Hatch, New Mexico

A friend of mine from New York once asked me why New Mexicans were so crazy about chile and the chile season. It’s not just about the chile, I answered. It is so much more than just the harvesting of the year’s batch across the state. Chile season is where the past, present, and future collide, and community and family are interchangeable.

Chile Facts

  • New Mexico produces more chile than any other state in the U.S.
  • The majority of chile harvested in the state is from the southern region, from Lordsburg to Artesia. The most famous is Hatch, which holds its own annual Hatch Valley Chile Festival around Labor Day each year.
  • It’s illegal to advertise chile as being grown in New Mexico if it’s not. A new state program has taken this idea even further to help consumers identify New Mexico grown chile and chile products. To find out if your chile and chile products are New Mexico certified, check out GetNMChile.com.
  • All New Mexican chile grown today comes from cultivars created at New Mexico State University in the late 1800s. In 1913, Dr. Fabian Garcia introduced the New Mexican pod type.
  • There are several types of green chiles, other than New Mexican. The Anaheim or California is a mild version of the New Mexican green chile (tastes more like a bell pepper). The Poblano green chile comes from Pueblo, Mexico and is known for its dark green color and mild flavor. The Poblano is wider than the Anaheim and New Mexican green chile. The Chilaca and Pasilla chiles are similar to the Poblano in color, but are much skinnier. And there are the Serrano and Jalapeno chiles, which are smaller and generally spicier than these others. Of course, there are hundreds of other varieties of chile across the state and around the world. These are just a sampling.

Green Chile Recipes Coming Soon!

 

Hiking the Slopes at Sandia Peak

“So there’s no trail?” I ask, scratching at my legs. The waist-high grass is blowing in a sporadic breeze, making me itch. I swat at a tiny winged insect buzzing around my right ear. Then another, or maybe the same one. They’re tenacious, these bugs. I look up at our goal: Sandia Peak, 10,400 feet seemingly straight up from where I stand at the bottom of a ski slope. The thick green grass between us and our goal feels teeming with snakes. I look down. I can’t see my feet.

Too bad the ski lifts aren’t working. I could just take one of those up.

Sandia Peak Ski Lifts
Ski lifts at Sandia Ski Area, Albuquerque. Really, it’s more UP than it seems.

“Well, there’s a trail, somewhere,” Roadrunner admits. “But last time I just charged straight up the grassy part. The ski slope part.”

Of course you did.

“I’d rather take a trail,” I say, scanning the vicinity for some kind of marked or even unmarked bike or game trail. Somewhere where I can see my own feet and any snakes I might be about to step on. I also knew that any trail would switchback along the face of the mountain, giving me a better shot of completion than the near-90-degree (in my mind) straight-up “charge” that Roadrunner has planned.

“Ok, let’s find it.” Roadrunner sets off. Upward. Straight up the slope. In a “charging” fashion, some might say.

I follow, only hoping that he is scattering any wildlife (i.e., snakes) outward from his footsteps, rather than downward (i.e., toward me). We push on and up, through the waist-high grass, stopping now and then for me to catch my breath or just catch up. Finally, we happen upon a narrow dirt trail carved into the tall grass. About 18 inches wide, this must be the bike trail.

Hello, feet!

The bike trail cuts straight across the slope, so we can’t tell which way is headed up and which way is headed down. We randomly pick a direction, based mainly on which direction gets us to the shade quicker. Luckily, we pick the right direction and our trail starts switchbacking (switchingback?) upward, in the comfort and coolness and snakelessness of the dense pine shade.

Now and then we come back across one grassy ski slope or another and decide to plow upward across it to save some time (picture this as a shortcut between switchbacks), and all the while in the waist-high grass I’m wondering how many snakes I’m stepping on or near or over.

Grassy Slopes
The grass is tall, the scenery is beautiful. Sandia Ski slopes. Albuquerque.

This goes on for a while. At some point we stop for a snack in the shade. Clementines, cashews, water.

Eventually, we come upon an area in a slope where the grass turns to rock and beyond that we can just see the shape of the mountaintop buildings emerging over the next ridge.

I make my way a few yards up the rocky area and have to stop and rest. I can’t seem to catch my breath so I stop and wait, leaning heavily on my trekking poles*. Gasping, you might say. Roadrunner comes back to make sure I’m not actually dying. “If I don’t make it,” I gasp, “feel free to eat me.”

I’ve read (and seen) ALIVE. I know how these things go.

He cheers me on, because he’s a good person. I climb another few yards, then stop to rest and catch my breath. Then one foot in front of the other. Try not to slip on the loose rocks because heaven knows if I slip, I’m slipping all the way to the bottom. This goes on for about another hour (or 10 minutes), until I finally, mercifully, exhaustifully crest the final outcropping and see the restaurant and outlook area we have been aiming at for the past 8 hours (or 2 hours).

Yay! Time to sit down, rest my lungs and legs, and have the one special treat I packed for this exact moment.

A 7 oz can of Dr. Pepper.

When I’m tired or sleepy or cranky, Dr. Pepper is my sweet elixir of life.

Dr. Pepper Boobs
Yes, I have the t-shirt. Dr. Pepper is my BFF.

 

We sit (and I huff and puff and whine and probably swear a little bit) and drink our tiny Dr. Peppers. Just as I am starting to appreciate my accomplishment and feel pretty OK about myself, a co-ed group of young CrossFitters bounds up the steps and to the vista rail, looking out at the view, all smiles.

(I’m sure you can imagine them so I won’t describe them, but I will point out they bounded up the HARD SIDE of the hike, the front side, the La Luz trail side. Like it was nothing. And I’m pretty sure they weren’t breathing hard OR EVEN SWEATING.)

I try to keep my hatred for them inside.

After about 10 minutes sitting there, having a snack and recuperating, we get up to go look at the view, which is, some would think, why we came all the way up here in the first place. A few yards away is the top of the Tram station, and people pour forth from the little metal deathboxes -AHEM- I mean tram cars, with a regularity. For those unaware, the Sandia Peak Tram is an aerial tramway that covers almost 3 miles of rugged terrain and valleys, from the base near Albuquerque to the top of Sandia Peak (10,400 ft.).  A trip on the tram takes about 15 minutes, and ends with much less huffing and puffing than the way we did it. But if you have issues with heights or claustrophobia, you might want to hike up.

Everyone getting off the tram wants to eat at the restaurant atop the mountain, High Finance, but it’s not open yet. So people are milling about, killing time. (For restaurant info click HERE. For Tram info click HERE.)

Roadrunner leads me away from the restaurant, down a rocky slope that looks a lot like the rocky slope I just trudged UP, and then parallel to the crest, toward a secret vista point. We step around a few small boulders and toward the edge.

We sit on a boulder and take in the view.

Sandia Peak and my feet
My hiking shoes are happy for the break at the top of Sandia Peak, Albuquerque
Sandia Peak Pano
Panorama from Sandia Crest

We can see all of  Albuquerque, laid out in its neat criss-cross lattice of streets at right angles, and beyond to the volcanos of the West Mesa on the horizon. Far below us, in the tops of some trees that begin even farther below, a hawk and a raven soar and flap and survey.

And the sky opens up and goes forever.

This is why we’re up here.

Z and R
Zia and Roadrunner, on top of Sandia! No, Roadrunner is not peeing off the side. OR IS HE?

We need to get home so after about 10 minutes of rest, we head downward. Down is like up, but much faster and easier on the lungs. What it’s harder on are the quads and knees and toes. We charge down some of the grassy slopes, and take the switchbacks now and then to give our feet and knees a break. We make it down to where we started in about 45 minutes.

Sandia Ski Area, lifts
I wonder what this looks like during ski season? Sandia Ski Area, Summer.

 

OVERALL I’d give this hike a bunch of stars on any kind of star system. It was really pretty (woods and grassy slopes in one hike) and the trail was fairly well marked in most places. Next time, I would probably start at a trail head and just stay on the trail and plan to take longer, rather than charging up the slopes to save time. I’d take away a star or two because I didn’t see any wildlife other than a squirrel, which is kind of a bummer.

*Author’s note: I completed this hike, from approximately 6,700 ft. – 10,600 ft. about 2 weeks after I moved to New Mexico from California (at sea level). I can say with certainty that I had not fully acclimatized to the altitude yet at this point. I don’t really recommend attempting this hike if you have just moved to the area after living at sea level. Get acclimatized then try it. Otherwise you will be sucking wind. Just saying.

On Rattlesnake Road

by [beenthere]

It was a dark and stormy night. Just before midnight, glared the dash clock in the ‘64 station wagon. This highway I had already seen twice today: going south, then back north, and now south again. The earlier two trips were in bright friendly sunlight. Now I was driving south in the darkest of darks. Behind me two miles was Corona, and ahead of me just 44 miles was Carrizozo. Then on to Alamogordo, my final destination where I would rid the car of my guest and guests: the one in the front seat, asleep for the past hour and to stay same until we reach his driveway, and the rowdies caged in back who were about to awake.

I was a first year rookie with NM Game and Fish and in assignment to Jack, a seasoned wildlife information officer who also hosted the weekly Game and Fish PBS television show in Albuquerque. As we prepped for this week’s show, he said, “Tomorrow drive to Alamogordo and pick up our guest and his props, drive him up for the show, then drive him back to his home tomorrow night. It will be an easy and fun day and you will be entertained during your drive,” Jack, the Prankster, said.

I learned some things in my first 16 years in New Mexico when we never lived closer than 15 miles to a town.

Don’t waste water, ice is a heavenly gift, take a flashlight to the outhouse, never go barefoot outside, always shake your shoes in the morning to empty of critters, and many other helpful tidbits to well serve during a full life.

And the most important: You will — from time to time and without a doubt — hear a rattlesnake rattle. The rattle is the signal that it is near. You must first determine its location. Then your options are: (1) remain perfectly still, or (2) leap high and far in the opposite direction, and (3) scream because you cannot contain a good scream. In my youth I practiced all three many times. To this day the sound of rattles rattle me. And did that night south of Corona.

Early that day when I gathered the guest for the night TV show, he brought his props all right: two boxes of rattlesnakes that he promised were boxed tightly with secure lids. He placed the boxes in the back of the very long ’64 wagon. The trip to Albuquerque was pleasant. Not a sound from the back. Occasionally I breathed. I could see the boxes in the rearview mirror. Lids were secured. We did the TV show and the guest allowed the snakes to crawl around on stage. All of us bystanders were watchful and ready to run.

Show is over, boxes of snakes are placed in the back of the station wagon, and off we go into the dark of the night on the two lane to Alamogordo. All is well until Corona. The guest in the passenger seat goes to sleep. The 46 miles to Carrizozo is a much rougher road at night and the shocks on the wagon have hardened since the trip up earlier in the day.

Now, with each bump in the road, a snake rattles. The more bumps, the more rattles.

I turn on the dome light and can just make out that the lids appear to be on the boxes. “Will the lids hold?” I ask myself. I am now looking at the front floor board to see if I am still alone. Did I see a wiggle? A slither? More bumps; more rattles. I now have one leg and foot under me and the remaining foot has increased our speed to 75 which has increased the number of bumps in a short period and increased the rattles until we are a speeding lights-on missile in the dark of night near out of control rattling and screaming as we pass the turns to Ancho and White Oaks and finally arrive at the old Texaco in Carrizozo where I brake to a sliding stop and abandon the idling vehicle. Leap high and far and scream.

An hour later we finally arrive in Alamogordo and as the guest opens the back to get his boxes he says, “That was sure a nice and quiet trip; glad my little friends did not bother you.”

Tales from a Corona Campout

by [beenthere]

We were “camping” at a Corona motel about 20 years ago on a winter deer archery hunt. We usually did a tent or popup trailer camp in the winter, but 8 inches of crusted snow and temps in the teens prompted us wise hunt veterans to seek indoor facilities for a few days.

We were well prepared for the hunt, but Bill forgot to bring changes of underwear for the three hunt days. John and I allowed we would not share, nor trade. We walked down to the Mercantile on Main Street in search of underwear and a skillet as our meals would be on a gas stove on the pickup tailgate and a skillet was not among us.

John found a cast iron skillet (which he still fondly uses today over in Alabama) in the store that had a wide selection of items common to a country store. However, the clothing section offered only one package of underwear and in three bright colors: blue, red, black.

Only three guys in their mid-years could enjoy the moment of such a find far from the big city and at the register we were still enjoying the moment. “You want a bag for those?” asked the lady at the counter. “No, we’ll just carry them,” said Bill, as he hoisted his bright colors for all to see including the four hunters who met us at the door and obviously found no humor in three of their fellow hunters boasting of a bag of new shorts. We think they were just jealous we had some new ones.

Cedarvale’s Boat

by [beenthere]

Back at the turn of this century, I had occasional employment that caused me to drive the stretch of road from Ruidoso north to roads that went to Santa Fe and Albuquerque. The drive included hwy 42 from Corona to Willard through Cedarvale. Cedarvale is isolated, no services. A few houses remain as does a large abandoned building that probably was a school in its day.

On trip after trip I always looked at the barn, or garage, that faced east and was on the south side of 42 in downtown Cedarvale. I always looked as there was a boat on a trailer in the barn and the boat appeared to be green and maybe a tri-hull model. It always reminded me of a similar boat we had back in the ‘70’s that I still miss today. It was a bit difficult to closely identify and describe as lumber and other items had fallen or been placed on it. But I always looked for it and enjoyed the sightings each time. And it looked like the barn was beginning to sag a bit?

Not too long ago, we—the family—were traveling down 42, and I was sharing old stories as old sages do, and began building the story of the “boat in the garage” and everyone was anxious to witness. “Here it comes!” I said. “Up here on the right! Just beyond those big trees!”

Just beyond the big trees was a pile of old lumber. The barn had collapsed. The boat was gone. Shucks.

The Beatles Lied: A review of Casa Blanca’s Fried Green Chile Strips which are, in fact, all you need.

Casa Blanca Mexican Restaurant
Ruidoso, NM

501 Mechem Drive, Ruidoso, NM | (575) 257-2495

[No website, but here’s a link to their Facebook page.]

We rolled into Ruidoso at what I thought was an optimal time, pulling into the parking lot at Casa Blanca at around 1:30 pm. A little after the lunch rush, but not too close to dinner time. As most New Mexicans know (and as I learned), roughly half the population of Texas descends on Ruidoso this time of year. We had about a 15 minute wait for a table, which, considering the crowd in town and in the waiting area, I thought this was very reasonable. (Author’s note: Okay, not really. I wanted to dig into those green chile strips so bad, I thought 15 minutes sounded like an eternity!)

The hostess and the wait staff were very friendly, considering everyone was hustling and bustling. We were seated at a nice table near a window, with plenty of room for our party of five. Three baskets of warm, crispy tortilla chips arrived immediately after we were seated, along with three bowls of very good salsa.

[Zia’s note: These are the best chips & salsa I’ve had in an eternity.]

Casa Blanca Chips & Salsa
Casa Blanca Chips & Salsa, Ruidoso NM. Worth the trip.

After placing our drink orders, we asked for two baskets of their world (probably) famous fried green chile strips.

Fried Awesomeness Dipped in Ranch
Casa Blanca’s Fried Green Chile Strips are WHY RUIDOSO EXISTS. I’m pretty sure that’s accurate.

How do I describe these things?

How would Picasso paint a lovely woman in a hat and fur coat?

How would Neruda describe love?

Well, since I can’t really channel either of those famous Pablos, I will do my best to describe them from a foodie’s perspective. They arrive at your table nice and hot, almost too hot to eat immediately. The batter is light and crisp, sort of flaky. The peppers themselves are cooked to perfection; they’re not soggy or greasy, but firm. If it’s possible (or legal?) to describe a chile pepper as cooked “al dente,” then that’s what I’d go with. So, once these have cooled down a bit (about 10 seconds after they arrive to your table…a slightly burnt tongue is a reasonable price to pay), just pick one up and dredge it through some ranch dressing. The ranch will cool it off a bit. Bite, chew, and enjoy. Repeat ad infinitum or until the basket runs dry.

The Entrees

Confession: the chips and salsa and the chile strips were plenty filling and could easily have been our meal…but that’s not how we roll.

Jalapeno BLT: Reading the menu, this sandwich sounded SO good. Smoked jalapeno bacon on sourdough with lettuce, tomato and a habanero mayonnaise.

Jalpeno BLT Casa Blanca
Jalapeno BLT at Casa Blanca in Ruidoso. Spicy/salty/bacony.

However, if I’d read the menu a little closer, I would have noticed that there is also cheddar cheese on this sandwich. I love cheddar cheese, and I love a good BLT, but I’ve never been a fan of cheese ON my BLT. Had I noticed, I simply would have asked the waitress to hold the cheese, so that one is on me. The sandwich itself was VERY salty, mostly due to the jalapeno bacon. The bacon was spicy, and taking a bite of the sandwich would definitely warm up the inside of your mouth, but the salt content was just too high. The combination of salt and heat makes you go through a lot of iced tea, so keep your glass full! (The wait staff was very good at keeping everyone’s glasses full.)

Going around the table, everyone was pleased with their entrees, but I think all of us had gotten so full of chips and salsa and fried green chiles that we had (temporarily) lost our enthusiasm for eating. Zia ordered the Taco Plate, which she reported to be “your typical taco plate.” Similar reports from the rest of the team.

Taco plate, Casa Blanca
Casa Blanca, Ruidoso, Taco Plate. “Your typical plate o’ tacos!”

NOTE: Casa Blanca offers a dessert sopapilla, which is ginormous and sprinkled with cinnamon and sugar. We were too stuffed to go there, but I’d highly recommend ordering like this: Chips & Salsa, Fried Green Chile Strips, Sopapillas. It WILL be plenty of food. You WILL leave happy.

Overall, I like Casa Blanca. I’ve been there twice now and would definitely return . . . as long as they keep frying up those green chiles.


 

Related Material: