Taking the Southwest to Los Angeles

A weekend visit to Los Angeles, California to visit family is on the calendar.  My husband, Wayne, and I worry about descending on relatives and causing a disruption in weekend plans. We hope to soften the blow by preparing a Mexican food dinner for them the first night of our arrival.

After long years of living in the Southwest in El Paso, Texas, I am pretty proud that I can prepare most Mexican food dishes without consulting a recipe. But in discussing a menu for the upcoming dinner, I realized we will be cooking in someone else's kitchen. Will they have a comal (Mexican style griddle ) handy?  Our comal has a permanent home on the stove. We use it to warm corn and flour tortillas, among other uses. 

Comal with chile pepper handle

Will their kitchen have a lime squeezer to prepare ice cold Tecate beer with salt and freshly squeezed lime?  I suppose you could get the juice out of a lime by hand, but it's been a long time since I used that method.

Mexican lime squeezer

And what about a tortilla warmer?  Will aluminum foil work as well?

Tortilla warmer

Our home freezer is full of roasted green chiles, ready to be thawed and peeled for any number of dishes, such as chile con queso (chile with cheese), chiles rellenos (stuffed chiles) and pico de gallo (fresh salsa). But then we live near Hatch, New Mexico, home of famous green and red chiles.  I know Los Angeles has plenty of green chiles, but I don't want to have to roast them that evening.

I love to make old-fashioned Mexican Rice that I learned about in Diana Kennedy's Recipes from the Regional Cook of Mexico (1978), pp.31-32.   But the dish takes constant attention to keep it from burning. Quite a risk in a strange kitchen, which I believe has a gas range.  (Our home stove is electric.) 

And I couldn't figure out how to carry a jar of homemade red enchilada sauce on the airplane. The thought of such a jar packed with my trip clothes in the checked luggage was scary.  

After much exchange of ideas, we decided on the following menu.

Mexican Food Dinner 

Appetizers and Drinks
  Mango salsa ( Joy of Cooking, 1997, p. 63 )
  Tostadas (bought)
  Tecate beer (bought)

Main dish
  Tacas (Not a misspelling! See explanation below)
  Lettuce and tomato (bought)
  Cubed new potatoes sauteed with onion and red and green bell pepper

Dessert
  Pineapple sherbet (bought)

Tacos (the real spelling) can be made with just about any ingredient you want to put in a corn tortilla. At our house, we often make a healthier taco by softening corn tortillas and filling them with ground meat cooked with onion and garlic and adding cheese.  But Wayne likes to make tacas, the way his mother used to.  And, being from Central Texas, she called them tacas. He fills a folded corn tortilla with the meat mixture and cheese and then deep fries everything.  They are delicious, but oh the cholesterol and the calories. So, if I can talk him into the healthy version, we have tacos.  If not, we have tacas.

We are looking forward with great anticipation to our Los Angeles visit and the ride on the Coast Starlight to Portland to follow.  It will be great to sit back, watch the scenery, and let someone else do the cooking.

It's Chile Season in the Southwest!

What's the big deal about red and green chile peppers anyway?  Can't you buy them in the produce department of just about any American grocery store year round?  Yes, you can.  But chile season in the Southwest is accompanied by sights, aromas, and nostalgia that a mere shopping trip to the local market can't hope to match. Each year I look forward with great anticipation to the chile season in August and September. 

First, for the uninitiated, we are talking about long red and green chiles. Our neighboring state of New Mexico is famous for having the right growing conditions to produce delectable chiles. The first harvest is for green chiles.

Green chiles are roasted, often in large propane cooking cages set up at vegetable stands and grocery store parking lots.

The distinct aroma of roasting chiles is the first hint of autumn in a land still sizzling with hot daytime temperatures. The blackened skin of the chile is removed, revealing a meaty, mouth-watering vegetable that can be mild, medium or hot.  A caution here!  One man's medium may be another man's hot!  Over the years, my family has moved from hot to medium down to mild. Our palettes just aren't as tough as they used to be.

Green chiles can be frozen for use throughout the year in salsas, sauces, and additions for just about any dish you want to perk up.  One of my favorite dishes is chiles rellenos, chiles stuffed with cheese, battered, and sauteed in oil.  A new use which I learned about recently is to cut green chiles in strips, cook them in a little oil, and add sour cream, or crema agria, found at Hispanic food markets, or even at our local Walmart.

The second chile harvest, which comes a little later, is for red chiles, which are the ripened forms of green chiles.

Red chiles are dried (sun dried red chiles are reported to be a gourmet treat) and can be reconstituted and cooked into a rich, thick red sauce for making enchiladas, huevos rancheros, chilaquiles, and many other Mexican dishes. Another use for red chiles is the chile ristra, a string of dried red chiles often found hanging by the door of Southwestern homes.

A story that I heard recently on a broadcast of the Chile Pepper Institute of New Mexico State University is that in days past, a red chile ristra was a sign that the chile harvest had been plentiful enough for two harvests, one green and one red. A traveler could perhaps request a meal at a house with a ristra by the door. The chile ristra became known as a welcome sign.

And every chile season brings a wave of nostalgia for past seasons.  The year we packaged green chiles in dry ice to ship to a family member in Georgia.  The year Wayne, my husband, bit into a really hot chile after assuring friends from the East Coast that chiles weren't that hot. My kitchen as a disaster area after making red enchilada sauce the old-fashioned way by hand with a fruit and vegetable press. A pilgrimage with longtime friends to Hatch, New Mexico to buy chiles (even though chiles are plentiful at our local stores).

Buying, roasting, storing, and cooking with local green and red chiles has developed into a ritual for Southwesterners.  Wayne gets really stingy with our frozen green chiles if he thinks they are not going to last until the next harvest.

And I doubt if we will ever make it through a very large tow sack of dried red chiles that he insisted on buying last year.  The sack is stored in a corner of our sun room and emits a tantalizing odor when we have an occasional humid day.

Red or green? is a common question asked when ordering enchiladas in my home town of El Paso, Texas.  And in New Mexico, if you answer "Christmas," you are an insider who knows how to order your enchiladas half red and half green.  A very serious decision, to be sure!

The Desert Southwest - A Mecca for Early Music Lovers?

What images come to mind when you picture the Desert Southwest?  Multicolored sunsets, cacti, square dancing, cowboys, tumbling tumbleweeds? How about groups playing early music on recorders?  

Early music comes to us from the past, principally the Renaissance (1450-1600) and Baroque (1600-1750) periods of history.  The Renaissance has always held a special fascination for me, the music in particular.  Who would have thought that I could enroll in a beginning recorder class in my home town of El Paso, Texas?

That very opportunity presented itself to me this summer as I perused the catalog of class offerings from the Osher Lifelong Learning Institute (OLLI), located on the campus of the University of Texas of El Paso.  OLLI offers a variety of courses to adults 50 + in a relaxed setting.  I signed up for a six weeks course, ordered a recorder and music book from amazon.com, and showed up for the first class session, still struggling with assembling my recorder. (I am careful to explain that my recorder is an Alto Baroque Recorder, a little bit of ego so that people won't think I am playing the recorder they played back in third grade!)

My new alto recorder and music book

Six weeks later, and I am hooked on playing early music.  Our instructor Ricky Vilardell, a local musician, introduced the class not only to the basics of fingering the recorder and reading music, but also to the history of recorders and their significance in ancient societies. One of Ricky's principal points was that early music was not written down in as much detail as modern music; therefore players can improvise, much as they do when playing modern jazz.  To quote Ricky, "...music before the end of the Baroque era allows for so much more creativity among performers."

Recorders are woodwind instruments.  They are generally available in the same ranges of those of the human voice, soprano, alto, tenor, and bass.  The bass recorder must be a treat to play!

Girl playing alto recorder

The sound of the recorder is described as being clear and sweet.  I'll be the first to admit that I have a long way to go to be able to produce a sound of that description.  I'm just trying to avoid making squeaking sounds, which occur when you don't have the finger holes covered or you are not breathing gently enough.  Here is a classic engraving of what playing the recorder correctly should look like.

Playing the recorder

My plan is to practice daily so that I can eventually join the local Rio Grande Chapter of the American Recorder Society.  

Meanwhile, I can watch videos of recorder music and dream of someday making beautiful music.

Fantasia No. 7 for Recorder.

 

It's not Walmart; it's El Super!

Do you get weary of doing the marketing at the same old American chain stores?  Yes, it is comforting to know where the french fried onion rings are located, but do you find yourself plodding down the same old aisles and making the same old food choices week after week?

A trip to an ethnic grocery store may be just the inspiration to spice life up a bit.  In El Paso, Texas, my home town, we have several Hispanic grocery stores.  "El Super" is my favorite.  On a recent Saturday morning, my husband, Wayne and I were craving a coffee and Mexican sweet bread. We headed to "El Super" to have breakfast and buy a few specialty items. 

"El Super" grocery store

Upon entering the store, the sights, sounds, colors and aromas are a vivid reminder that you are in a new environment.  Large colorful murals adorn the walls.  Don't the fruits and fresh juices make your mouth water?

Mural at "El Super"

Our first stop was the bakery for sweet bread and coffee.  My favorite bread is the "concha " which has the shape of a big, round shell.

Bakery at "El Super"

I resisted the urge to buy "francesitos,"  the iconic Mexican rolls, crusty on the outside and soft on the inside.

"Francesitos"

We sat at a long picnic table to enjoy our food and drink while examining the very alluring produce department.

Produce department of "El Super"

Fruits and vegetables are attractively displayed in large, overflowing bins that remind me of cornucopias of abundance and plenty.

Chiles poblanos

One of the items on our shopping list for "El Super" was jamaica, dried hibiscus flowers used to make a cooling summer drink.

Jamaica, packaged or loose

To make Jamaica Flower Water, I use a recipe in Diana Kennedy's  The Essential Cuisines of Mexico.

Put 2/3 cup of  jamaica flowers in 3 cups of water and bring to a boil.  Continue to boil for 5 minutes over brisk heat.  Remove from stove and add one more cup of water, 1/3 cup sugar (or other sweetener) and set aside for at least four hours or even overnight.  (Overnight produces a full rich flavor!)  Strain the liquid into a jug, check the sweetness, and serve well chilled. I serve the drink over ice.   

Some people prefer more sweetener, others like a little lime added for tartness, and still others prefer a lighter drink by combining it with club soda.  The deep red color of  jamaica flower water and the rich taste will help you dream of a tropical vacation.

Our last buy was an impulse purchase.

Water jug

Water jugs were on sale at "El Super" for under $10.00!  We bought two for gifts and one for the house.  Mexican clay water jugs have a reputation for keeping water cool. If this jug can perform that miracle in the triple digit El Paso summer heat, I will be pleasantly surprised.  If not, I will still enjoy looking at the jug  on an equipale table in our front hall.

A trip to "El Super" was a lot more fun than Walmart!

Signs In Corrales NM set the mood

A too-busy summer and triple-digit temperatures in our home town of El Paso, Texas had my husband, Wayne, and I packing overnight bags for a long weekend getaway to Corrales, New Mexico. Corrales is a small farming community (population around 9,000) located near the much larger metropolis of Albuquerque.  Wayne discovered Corrales several years ago when he took a wrong turn in Albuquerque and ended up on a peaceful, shady road that he couldn't wait to return to. This trip was our second visit to Corrales.

Entering Corrales

Corrales has many of the elements that I enjoy in life — farms, animals, trees, and adobe architecture. And it occurred to me as we drove into town that the road signs of Corrales set the mood for a nostalgic experience.

Speed Limit Sign in Corrales

First were the speed limit signs, demanding that you slow down to 25 mph.  25 mph!  That is horse and buggy speed!  As Wayne hit the brake, I began appreciating the passing landscape and taking note of places to return to.  The hostess of the Sandhill Crane Bed and Breakfast, where we stayed this trip, reminded us to obey the lower speed limits and added that local police are often on the lookout for out of state license plates!  Fellow Texans, beware!

Another speed limit sign in Corrales

On smaller roads, you almost have to ride the brake to achieve the 15 mph limit.  I must admit this is a more relaxing world than a 75 mph interstate driving experience.

Watch for tractors sign

A tractor sign took me back to my childhood days growing up on a cotton farm in Clint, Texas.

Tractor in field

A tractor parked outside a house reminded me that this is a working farming community.

Horseback riders road sign

The rider on horseback on a sign outside of Hannah and Nate's Restaurant (not to be missed!) was a pleasant reminder that transportation by car is not the only way to travel.

Bicycle road sign

Bicycles welcome in Corrales!

Pedestrian walking sign

Or you can even experience Corrales on your own two feet.

We had an idyllic stay in Corrales.  No pressure, no schedule, no must-do tourist sites, although we did keep well entertained with live music at the gazebo in Old Town, Albuquerque and a tour of the Unser Family Museum in nearby Rio Rancho.

My best memories of this Corrales trip are sitting outside on a patio in early morning gazing at the Sandia Mountains, creeping along small lanes and gaining decorating inspiration from southwestern style houses and yards, and the quiet.  Ah, the quiet!

How to Enjoy a Farmers Market

What fun to wake up on a summer Saturday morning and head out to a Farmers Market.  No need to make special preparations.  Good walking shoes, maybe a sun hat, and a little money in your pocket are all you need for a good time.

My husband, Wayne, and I are especially partial to the Las Cruces Farmers and Crafts Market, held on Main Street in downtown Las Cruces, New Mexico, about an hour's drive from our home.

Main Street, Las Cruces, New Mexico

Several blocks are blocked off for pedestrians, making for easy strolling on pavement and sidewalks, especially for patrons wearing summer sandals.

Street scene at market

Most of the good things in life can be found at the market.  Loads of tempting food and drink items, often with a southwestern flavor, are sold in food trucks.

Food Truck

Different varieties of live music, classical, rock, folk, Latin, can be heard on every street corner.  I especially like to leave a tip for the high school age performers who are brave enough to share their musical skills in public. 

Wayne likes to sit and visit our friends, Hopper and Katy Shannon, who have a blacksmith booth at the market.

Blacksmith booth

Hopper is a blacksmith artist who produces original items such as griddles with a chile pepper handle,(I would like one of these for my southwestern style kitchen someday!).  Handmade cooking utensils, knives, and hangers of various sorts are among his other creations. 

While Wayne is chatting, I like to wander by myself and soak up the festive atmosphere of the market.  And I delight in snatches of overheard conversations.

A father is explaining to his daughter that he is going to build a waterfall bathtub.  The creativity of the artists at the market must spill over to the customers! 

Two ladies of a certain age are sitting on a bench in the shade, engrossed in an animated conversation about life, I'm sure.

And I overhear several intriguing conversations by dog owners.  One elderly gentleman in front of a store, assures his small dog, "It's okay.  She'll be out in a minute."  Another less patient dog owner of a dog pulling at his leash tells his wife, "Well, then YOU take him."  

We made two purchases that Saturday morning.  Apricots were $2.00 a pound, so we bought two pounds.  What a flavor!  And I chose a good-sized fig tree for $15.00 to replace one that didn't make it in our yard.  Sadly, before I could plant the new tree in the courtyard at home, our southwestern weather hit the triple digit mark. The leaves of the new plant burned to a crisp.  It is now convalescing in a plant triage area, being given daily drinks of water and profuse apologies from me.

A children's water park looked like a great way to beat the heat.  Oh, to be a carefree child again!

Water park

The Las Cruces Farmers and Crafts Market is a top-rated event on Trip Advisor.  Regular opening times are Wednesday and Saturday mornings.  Check their Facebook page for special night openings for the summer season.  And have a great time!

Southwestern Cultural Mix Has A New Player

Street side door of Salt + Honey Bakery Cafe

Happening upon a new restaurant in my home town of El Paso, Texas is one of my secret joys, bad for the waistline but great for the spirit.  My husband, Wayne, and I discovered Salt + Honey Bakery Cafe soon after returning from a trip to Ireland, when our fun meter was still going strong.

Salt + Honey Bakery Cafe is located in a restored building in what is known as the Five Points area of El Paso.  The location is in an older neighborhood which has recently begun to undergo gentrification. I have great memories of the area, which used to have one of the few department stores in town, a Sears store, and a movie theater, the Pershing, which always brings pleasant memories of childhood.  Now an upscale coffee shop and several new restaurants can be found, among them our new discovery.

As we walked into the bustling Salt + Honey Bakery Cafe, my first impression was of a well-stocked bakery case, multiple seating areas, and light colored wood. Part of the original black and white small tile floor was still in evidence in the main cafe, and a hardwood floor had been added in another area.

First impression of cafe

Ah, Toto, we were not in El Paso anymore.  I could almost imagine I was in Los Angeles near the Grove/Farmers Market area, where my son, Clayton, and his girlfriend, Melissa, live. My hipness quotient went up considerably just by being a customer at the Salt and Honey.

One quality I like about El Paso is our mixture of people of different nationalities, social groups, and languages.  I wouldn't say we have reached cosmopolitan status, but we are a border city and a bit of a melting pot. The seating in the cafe reflected the concept that all are welcome.  A counter was available for customers who want a quick cup of coffee and one of the scrumptious-looking homemade pastries.  

Counter customers

The counter seating  reminded Wayne of the old-fashioned drugstores of his youth.  We vowed to return some morning soon.

Techies are welcome.

For those of us tied to our electronic devices (and who isn't these days?) stations are available with plenty of light and plug-ins to commune with your favorite electronic friend or even human one.  

Customers wanting a softer seat and a living room atmosphere can sit on a sofa in one area of the cafe, while traditionalists can sit at regular tables.  Seating by the front window would have been perfect for me to look out on the street and watch passers-by. 

But how about the food, you may be wondering.  I found many items on the menu to try, surprising for the picky eater that I am.  The Salt + Honey offers choices for all-day breakfast, brunch and lunch. Breakfast choices include Vanilla Chia Pudding, Baklava Pancakes, and The Londoner. Some of the brunch items are Hummus Avocado Toast (my choice), East Coast Bagel, and La Huevona.  La Huevona is a egg dish (huevos are eggs in Spanish), but the joke is that huevona is a slang word for "lazy" in the El Paso area.  Lunch items include The Black Friday, Summer Burrata, and, of course, a hamburger (not your father's hamburger, to be sure). More information about the cafe is available here.

The Salt + Honey is a place where different cultures and influences come together— 

Middle Eastern, international, traditional, and modern.  I'm ready to return already!