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While eating breakfast at downtown Silver City’s Tre Rosat Cafe, I overheard a couple chatting at a nearby table. “Twenty years ago they were calling this town the next Santa Fe,” said a woman who

","version_id":"59f8ebb5648901d6cd7260a1","author":{"_id":"58b4b2404c2774661570f187","name":"Andrew Collins","image_id":"59139dd6da8f9b60115b37c5","created":"2017-02-27T23:12:00.226Z","blog":"magazine","_name_sort":"andrew collins","updated":"2017-05-10T23:10:20.308Z","image":{"_id":"59139dd6da8f9b60115b37c5","original_public_id":"clients/newmexico/AC_BW_e8f801c1-2f30-4955-b5dd-d7b115268b85","title":"Andrew Collins","resource_raw":{"public_id":"clients/newmexico/AC_BW_e8f801c1-2f30-4955-b5dd-d7b115268b85","version":1494457812,"signature":"451c9c0b132a549712f3cbb2a93abc75c6df8065","width":2482,"height":2482,"format":"jpg","resource_type":"image","created_at":"2017-05-10T23:10:12.000Z","bytes":1055023,"type":"upload","etag":"8e5857dd66cfa4317fb2b4cbae5943e3","url":"http://res.cloudinary.com/simpleview/image/upload/v1494457812/clients/newmexico/AC_BW_e8f801c1-2f30-4955-b5dd-d7b115268b85.jpg","secure_url":"https://res.cloudinary.com/simpleview/image/upload/v1494457812/clients/newmexico/AC_BW_e8f801c1-2f30-4955-b5dd-d7b115268b85.jpg","exif":{"Copyright":"JURRIAAN TEULINGS"},"original_filename":"file"},"alt_text_raw":"Andrew Collins","content_owner":"magazine","title_sort":"andrew collins","updated":"2017-05-10T23:10:14.757Z","deleted":false,"created":"2017-05-10T23:10:14.763Z","id":"59139dd6da8f9b60115b37c5","type":"image","resource":{"raw":{"resource_type":"image","format":"jpg","public_id":"clients/newmexico/AC_BW_e8f801c1-2f30-4955-b5dd-d7b115268b85"}},"inAssetRequest":false,"alt_text":"Andrew Collins"},"_totalPosts":38,"id":"58b4b2404c2774661570f187","title":"Andrew Collins","slug":"andrew-collins","url":"/nmmagazine/articles/author/andrew-collins/58b4b2404c2774661570f187/","commentsUrl":"/nmmagazine/articles/author/andrew-collins/58b4b2404c2774661570f187/#comments","totalPosts":38},"categories":[{"_id":"58c834b11f16f9392cf0992a","title":"Travel","blog":"magazine","_title_sort":"travel","updated":"2017-03-14T18:21:37.155Z","created":"2017-03-14T18:21:37.156Z","_totalPosts":188,"id":"58c834b11f16f9392cf0992a","slug":"travel","url":"/nmmagazine/articles/category/travel/58c834b11f16f9392cf0992a/","commentsUrl":"/nmmagazine/articles/category/travel/58c834b11f16f9392cf0992a/#comments","totalPosts":188},{"_id":"58b4b2404c2774661570f2a3","blog":"magazine","title":"Features","_title_sort":"features","updated":"2017-02-27T23:12:00.492Z","created":"2017-02-27T23:12:00.504Z","_totalPosts":208,"id":"58b4b2404c2774661570f2a3","slug":"features","url":"/nmmagazine/articles/category/features/58b4b2404c2774661570f2a3/","commentsUrl":"/nmmagazine/articles/category/features/58b4b2404c2774661570f2a3/#comments","totalPosts":208},{"_id":"58b4b2404c2774661570f2ee","blog":"magazine","title":"March 2015","_title_sort":"march 2015","updated":"2017-02-27T23:12:00.568Z","created":"2017-02-27T23:12:00.575Z","_totalPosts":12,"id":"58b4b2404c2774661570f2ee","slug":"march-2015","url":"/nmmagazine/articles/category/march-2015/58b4b2404c2774661570f2ee/","commentsUrl":"/nmmagazine/articles/category/march-2015/58b4b2404c2774661570f2ee/#comments","totalPosts":12}],"teaser":"

While eating breakfast at downtown Silver City’s Tre Rosat Cafe, I overheard a couple chatting at a nearby table. “Twenty years ago they were calling this town the next Santa Fe,” said a woman who

","description":"While eating breakfast at downtown Silver City’s Tre Rosat Cafe, I overheard a couple chatting at a nearby table. “Twenty years ago they were calling this town the next Santa Fe,” said a woman who looked to be in her mid-fifties. “It never happened.” Her husband nodded in agreement. “Too far from the interstate,” he added. Amen, I thought to myself. Don’t get me wrong—I love my former home city of Santa Fe. But one thing that makes New Mexico special is the diversity and singularity of its communities. From Albuquerque to Zuni, no town is quite like any other. Silver City was founded 150 years ago, on the heels of a silver-mining boom. Many who live in this sunny hilltop town of about 10,000 on the fringes of the Gila Wilderness still work in the mining industry, but Silver City and surrounding Grant County also claim a sizable number of artists, entrepreneurs, retirees, educators, students, and outdoorsy individualists who love it here precisely because it’s unlike any other place in the Southwest—or the world, for that matter. I fell hard for Silver City the first time I visited, about 15 years ago. Entranced by the slowgoing drive through the Black Range along breathtakingly circuitous N.M. 152, I quickly delighted in the remarkable variety of one-of-a-kind restaurants and funky boutiques along downtown’s colorful commercial drag, Bullard Street. Adjacent to a minimally inhabited national forest nearly the size of Connecticut, Silver City might just be New Mexico’s ultimate destination for getting away from it all without actually having to forgo exceptional dining, distinctive accommodations, and top-notch arts and cultural attractions. My hope is that predictions about Silver City’s imminent transformation into the next this or that prove forever incorrect. Here are 25 attributes of Silver City that make it such a charmed place to live and visit.","id":"58b4b2814c2774661570f9f4","url":"/nmmagazine/articles/post/25-reasons-to-love-silver-city-90256/","commentsUrl":"/nmmagazine/articles/post/25-reasons-to-love-silver-city-90256/#comments","absoluteUrl":"https://www.newmexico.org/nmmagazine/articles/post/25-reasons-to-love-silver-city-90256/","metaTitle":"25 Reasons to Love Silver City","metaDescription":"

While eating breakfast at downtown Silver City’s Tre Rosat Cafe, I overheard a couple chatting at a nearby table. “Twenty years ago they were calling this town the next Santa Fe,” said a woman who

","cleanDescription":"While eating breakfast at downtown Silver City’s Tre Rosat Cafe, I overheard a couple chatting at a nearby table. “Twenty years ago they were calling this town the next Santa Fe,” said a woman who looked to be in her mid-fifties. “It never happened.” Her husband nodded in agreement. “Too far from the interstate,” he added. Amen, I thought to myself. Don’t get me wrong—I love my former home city of Santa Fe. But one thing that makes New Mexico special is the diversity and singularity of its communities. From Albuquerque to Zuni, no town is quite like any other. Silver City was founded 150 years ago, on the heels of a silver-mining boom. Many who live in this sunny hilltop town of about 10,000 on the fringes of the Gila Wilderness still work in the mining industry, but Silver City and surrounding Grant County also claim a sizable number of artists, entrepreneurs, retirees, educators, students, and outdoorsy individualists who love it here precisely because it’s unlike any other place in the Southwest—or the world, for that matter. I fell hard for Silver City the first time I visited, about 15 years ago. Entranced by the slowgoing drive through the Black Range along breathtakingly circuitous N.M. 152, I quickly delighted in the remarkable variety of one-of-a-kind restaurants and funky boutiques along downtown’s colorful commercial drag, Bullard Street. Adjacent to a minimally inhabited national forest nearly the size of Connecticut, Silver City might just be New Mexico’s ultimate destination for getting away from it all without actually having to forgo exceptional dining, distinctive accommodations, and top-notch arts and cultural attractions. My hope is that predictions about Silver City’s imminent transformation into the next this or that prove forever incorrect. Here are 25 attributes of Silver City that make it such a charmed place to live and visit.","publish_start_moment":"2015-02-17T17:00:00.000Z","publish_end_moment":"2017-12-18T03:06:29.212Z"},{"_id":"58b4b2814c2774661570f9f3","author_id":"58b4b2404c2774661570f1ad","title":"Only in NM Comfort Food","slug":"tasting-nm-90236","publish_start":"2015-02-11T15:00:00.000Z","enable_comments":true,"categories_ids":["58b4b2404c2774661570f32a","58b4b2404c2774661570f2ee","58c83a3d1f16f9392cf09ac4"],"tags_ids":["591b802dda8f9b60115be5e9","591cce61da8f9b60115c05cd","591cbc6cda8f9b60115c0307","591cc19ada8f9b60115c03c5","591b81a2da8f9b60115be631"],"cms_tags_ids":["58b061ec6a2b0936c34a23ea"],"enabled":true,"custom_photo_credit":"Douglas Merriam","custom_tagline":"Five meals that will leave you feeling that all is right in your world.","created":"2015-02-11T15:43:01.000Z","legacy_id":"90236","blog":"magazine","_title_sort":"only in nm comfort food","updated":"2017-10-31T21:31:33.930Z","active":true,"description_raw":"
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Any time's a good time for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill. Take the shiver out of your next meal with a choice of meatballs, meatloaf, fried eggs, and stews of meat or smoked corn, spiked with chile and other tastes of New Mexico.

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I hope that these dishes will not only bring seasonal warmth but, for many readers, ignite warm memories of family meals past. Before we swing fully into spring, grab a seat at our feast of comforting flavors.

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SOPA DE ALBÓNDIGAS
\r\nMeatballs have been having their moment in haute culinary temples, but really, they’ve never faded from their revered spot in the world of home cooking. Grandmothers make them the world over, from Bangkok to Brooklyn, but I don’t find any of them to be more comforting than the brothy albóndigas still made in New Mexico’s home kitchens today.
\r\nServes 6 to 8

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ALBÓNDIGAS

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    \r\n\t
  • 1 tablespoon olive oil
  • \r\n\t
  • 1⁄2 small onion,minced
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  • 1 small celery rib, chopped fine
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  • 1 1⁄2 pounds ground lamb or beef, or a combination
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  • 1⁄4 plus 2 tablespoons blue or other cornmeal
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  • 1 large egg
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  • 1 to 2 teaspoons dried mint
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  • 1 teaspoon salt
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  • 1 teaspoon New Mexican azafrán (safflower stamens), optional
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BROTH

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    \r\n\t
  • 2 tablespoons olive oil (divided)
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  • 1⁄2 small onion, minced 
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  • 1 tablespoon all-purpose flour 
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  • 14- to 15-ounce can diced tomatoes in juice 
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  • 2 cups lamb, beef, or chicken stock
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  • 2 cups water 
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  • 1 teaspoon New Mexican azafrán, optional 
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  • Salt 
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  • Fresh mint leaves, optional
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MAKE ALBÓNDIGAS
\r\nWarm oil in small skillet over medium heat. Stir in onion and celery and sauté briefly until soft but not brown. Set aside to cool.

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In medium bowl, mix together the meat, cornmeal, and egg. Scrape onion-celery mixture into meat, followed by remaining ingredients, and stir them together lightly.

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Form 3⁄4- to 1-inch meatballs, packing meat together lightly but firmly. If meat mixture sticks to your hands, rinse hands regularly with cold water. You should end up with about 48 small meatballs.

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MAKE BROTH
\r\nWarm 1 tablespoon oil in large heavy saucepan over medium-high heat. Brown meatballs in uncrowded batches, turning them frequently but gently. Drain with a slotted spoon and set aside on a platter.

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Reduce the heat to medium and add 1 tablespoon oil. Stir in onion and sauté several minutes, until translucent, then add the flour and cook for another minute, stirring.

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Stir in the tomatoes and juice, stock, water, optional azafrán, meatballs, and any juices. Bring just to a boil, then reduce the heat to medium low, cover, and cook for 15 to 20 minutes, until flavors blend and meatballs are cooked through. Salt to taste.

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Ladle into broad, shallow soup bowls. If you wish, cut mint leaves into very thin ribbons and scatter over bowls. (Adapted from Tasting New Mexico, © 2012, by Cheryl Alters Jamison and Bill Jamison.)

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ORDER IT HERE Papa Felipe’s, in Albuquerque, makes a nice Mex–meets–New Mex version called caldo de albóndigas. 9800 Menaul Blvd. NE; (505) 292-8877; papafelipes.com

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GREEN CHILE–PIÑON MEATLOAF
\r\nEven a minimalist meatloaf (ground beef, onion, bread crumbs) is the humble exemplar of Comfort Food Heaven. Why not elevate it with piquant local ingredients.
\r\nServes 6 to 8

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    \r\n\t
  • 1⁄4 cup (1⁄2 stick) unsalted butter 
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  • 2 cups chopped onion (about 2 medium onions) 
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  • 1 cup chopped roasted New Mexican green chile, fresh or thawed frozen 
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  • 2 garlic cloves, minced 
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  • 1 pound ground beef (preferably an 80/20 percent mix of lean to fat) 
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  • 1⁄2 pound ground pork 
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  • 1⁄2 pound ground dark-meat turkey 
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  • 3⁄4 cup saltine crackers, crumbled (1⁄2 bag from a four-pack box of crackers) 
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  • 1⁄2 cup toasted New Mexican piñons, or other pine nuts 
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  • 2 large eggs, lightly beaten
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  • 3 tablespoons ketchup 
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  • 1 tablespoon Worcestershire sauce 
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  • 11⁄2 teaspoons salt 
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  • 1 teaspoon hot sauce, such as red or green Tabasco 
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  • 4 bacon slices, halved
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  • Preheat oven to 350° F.
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Melt butter in medium skillet over medium heat. Add onion and cook until limp, about 3 minutes. Stir in green chile and garlic and continue cooking until all ingredients are quite soft, 3 to 5 more minutes. Scrape mixture into a large bowl and let cool briefly. Mix in beef, pork, and turkey, then cracker crumbs, piñons, eggs, ketchup, Worcestershire sauce, salt, and hot sauce. Mix well.

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Pack mixture into a large loaf pan, mounding a bit in center. Lay bacon slices over top, side by side, overlapping if neces- sary, and tuck ends down into sides of loaf. Bake about 75 minutes, until bacon is brown and crisp and the loaf’s internal temperature reaches 160° F. Pour off accumulated grease and liquid and let loaf sit at least 10 minutes before cutting into thick slices and serving. This meatloaf makes great sandwiches, cold or hot, the following day. (Adapted from American Home Cooking, © 2000, Cheryl Alters Jamison and Bill Jamison.)

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ORDER IT HERE Santa Fe’s Zia Diner slings a particularly toothsome slab of New Mexi-fied meatloaf, studded with green chile and piñon. 326 S. Guadalupe St.; (505) 988-7008; ziadiner.com

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HUEVOS RANCHEROS
\r\nAmong all of the dishes featured here, this fried-egg classic appears most frequently on New Mexico’s café and restaurant menus. Instead of the classic Mexican tomato-based ranchero sauce, huevos here typically incorporate a red or green chile sauce, or a more-the-merrier “Christmas” combo of the two. In an admittedly broad generalization, the plate is usually filled out with a side of whole pinto beans and papas (potatoes) in the north, and refried beans and rice in the south. Choose whichever appeals to you. Like many morning foods, this makes a comforting supper at home.
\r\nServes 4

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    \r\n\t
  • Vegetable oil for frying 8 corn tortillas 
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  • 8 large eggs 
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  • About 2 tablespoons butter or bacon drippings 
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  • Salt
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  • Freshly milled black pepper 
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  • About 2 cups New Mexican red or green chile sauce, or 1 cup of each, warmed 
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  • 6 ounces (about 3⁄4 cup) shredded mild cheddar, Monterey Jack, or asadero cheese
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Heat 1⁄2 inch of oil in a medium to large skillet. Dip tortillas into oil, 1 or 2 at a time, and cook a few seconds, until soft and pliable. Drain tortillas and arrange 2 overlapping on each of 4 plates. Break the eggs, 2 by 2, into ramekins or small bowls.

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Pour out of skillet all but enough oil to generously coat surface. Warm skillet again over medium heat for 1 to 2 minutes. Add 1 to 2 teaspoons of butter (or bacon drippings) and, when foam subsides, in about 1 minute, pour in eggs and begin to fry them, 2 or 4 at a time, depending on skillet size. Season generously with salt and pepper and cook for 1 minute. As they cook, use spatula to scoop up some of the butter to drizzle over whites. Then turn heat down to low and continue cooking and drizzling butter for about 1 additional minute, or until done to your liking. Repeat with remaining eggs.

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Top each tortilla with a fried egg. Spoon chile sauce over and around eggs. If using both red and green sauces, pour one over one of the eggs on each plate and the second over the other. Sprinkle with cheese. Serve immediately. (Adapted from Tasting New Mexico, © 2012, by Cheryl Alters Jamison and Bill Jamison.)

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ORDER IT HERE Check out the version at Nellie’s Café, in Las Cruces. 1226 W. Hadley Ave.; (575) 524-9982; on Facebook

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CHICOS
\r\nA little smoky and a little chewy, with a lot of corn goodness, chicos are typically made with young “green” field corn. Ears are piled into outdoor horno ovens in the early fall to slowly roast and smolder overnight, then dried on rooftops. When later cooked in broth, the corn kernels remain smaller and tighter than posole corn—the difference between a tight flower bud and a blowsy blossom. Like posole, however, chicos can be a side dish, especially when mixed with whole pintos, but become a simple, satisfying main dish when stewed with a little meat. Here I suggest the complementary smoky savor of ham hocks, but beef short ribs or cubed lamb stew meat can replace the ham hocks. Chicos are elusive on restaurant menus, so treat yourself if you come across them.
\r\nServes 6 to 8

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    \r\n\t
  • 2 tablespoons vegetable oil 
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  • 2 medium onions, minced 
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  • 4 garlic cloves, minced 
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  • 2 cups dried chicos 
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  • 1-pound smoked ham hock, preferably in several pieces 
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  • 1⁄2 teaspoon salt, or more to taste 
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  • 2 bay leaves, optional 
  • \r\n\t
  • 6 cups chicken stock or water 
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  • 1⁄2 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or 2 to 4 whole dried mild to medium New Mexican red chile pods
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Warm oil in a Dutch oven or small sauce- pan over medium heat. Stir in onions and cook until very soft, about 8 to 10 minutes. Add garlic and cook another minute or two.

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Stir in chicos, ham hock, 1⁄2 teaspoon salt, optional bay leaves, and stock. Bring to a boil. Reduce heat to a simmer and cook uncovered for 11⁄2 to 2 hours, or until chicos are well softened and have lost their raw, starchy flavor. They will remain a little chewy. (Add a little more water if chicos begin to dry out before they are done.) Remove ham hock with a slotted spoon. Add chile and cook for another 15 to 20 minutes. When ham hock is cool enough to handle, separate meat from bones, fat, and skin. Shred meat and return to pan. Salt to taste if needed. Chicos should retain some liquid but not be extremely soupy. Serve hot in bowls. (Adapted from Tasting New Mexico, © 2012, by Cheryl Alters Jamison and Bill Jamison.)

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ORDER IT HERE JoAnn’s Ranch O Casados, in Española; the chicos come from the family’s nearby farm. 938 N. Riverside; (505) 753-1334; joannsranchocasados.com

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CARNE CON CHILE ROJO
\r\nI first tasted a swoon-worthy version of this stew in Hatch, better known as a bastion of green chile. It was in a café shuttered many years ago, Dora’s, still mourned by diners who ate there.
\r\nServes 6 to 8

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    \r\n\t
  • 1⁄4 cup vegetable oil 
  • \r\n\t
  • 2 pounds beef chuck roast, in 1⁄2-inch cubes 
  • \r\n\t
  • 2 medium onions, chopped 
  • \r\n\t
  • 4 garlic cloves, minced 
  • \r\n\t
  • 3⁄4 cup ground dried mild New Mexican red chile 
  • \r\n\t
  • 1 tablespoon dried Mexican oregano 
  • \r\n\t
  • 2 teaspoons salt 4 cups beef stock, or more as needed 
  • \r\n\t
  • 2 cups well-cooked pinto beans 
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  • 2 medium baking potatoes, peeled, par-boiled, and cut into bite-size chunks 
  • \r\n\t
  • Chopped onion and grated mild cheddar cheese for garnish
  • \r\n
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Warm oil in a Dutch oven or medium stockpot over high heat. Add beef cubes and sear on all sides until richly brown. Reduce heat to medium, add onions, and scrape up beef and browned bits from bottom of pan. Cook 5 minutes, or until onions are translucent. Stir in garlic and cook another minute or so. Stir in chile, oregano, salt, and stock, reduce the heat to very low, and cover.

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Cook for about 2 hours, stirring every half-hour. Stir in beans and potatoes, replace lid, and continue cooking, stirring mixture up from bottom, for 15 to 30 minutes, or until beef and potatoes are very tender. Consistency should be slightly soupy. Ladle into bowls and top with chopped onion and grated cheese. (Adapted from The Border Cookbook, © 1994, by Cheryl Alters Jamison and Bill Jamison.)

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ORDER IT HERE Earl’s Family Restaurant, in Gallup, offers you the option of spooning the beans into the bowl of chile or enjoying them on the side. 1400 E. Historic Hwy. 66; (505) 863-4201; on Facebook

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See more of Douglas Merriam’s photography at douglasmerriam.com.

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Any time's a good time for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill.

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Any time's a good time for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill.

","description":"  Any time's a good time  for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill. Take the shiver out of your next meal with a choice of meatballs, meatloaf, fried eggs, and stews of meat or smoked corn, spiked with chile and other tastes of New Mexico. I hope that these dishes will not only bring seasonal warmth but, for many readers, ignite warm memories of family meals past. Before we swing fully into spring, grab a seat at our feast of comforting flavors. SOPA DE ALBÓNDIGAS Meatballs have been having their moment in haute culinary temples, but really, they’ve never faded from their revered spot in the world of home cooking. Grandmothers make them the world over, from Bangkok to Brooklyn, but I don’t find any of them to be more comforting than the brothy albóndigas still made in New Mexico’s home kitchens today. Serves 6 to 8 ALBÓNDIGAS 1 tablespoon olive oil 1⁄2 small onion,minced 1 small celery rib, chopped fine 1 1⁄2 pounds ground lamb or beef, or a combination 1⁄4 plus 2 tablespoons blue or other cornmeal 1 large egg 1 to 2 teaspoons dried mint 1 teaspoon salt 1 teaspoon New Mexican azafrán (safflower stamens), optional BROTH 2 tablespoons olive oil (divided) 1⁄2 small onion, minced  1 tablespoon all-purpose flour  14- to 15-ounce can diced tomatoes in juice  2 cups lamb, beef, or chicken stock 2 cups water  1 teaspoon New Mexican azafrán, optional  Salt  Fresh mint leaves, optional MAKE ALBÓNDIGAS Warm oil in small skillet over medium heat. Stir in onion and celery and sauté briefly until soft but not brown. Set aside to cool. In medium bowl, mix together the meat, cornmeal, and egg. Scrape onion-celery mixture into meat, followed by remaining ingredients, and stir them together lightly. Form 3⁄4- to 1-inch meatballs, packing meat together lightly but firmly. If meat mixture sticks to your hands, rinse hands regularly with cold water. You should end up with about 48 small meatballs. MAKE BROTH Warm 1 tablespoon oil in large heavy saucepan over medium-high heat. Brown meatballs in uncrowded batches, turning them frequently but gently. Drain with a slotted spoon and set aside on a platter. Reduce the heat to medium and add 1 tablespoon oil. Stir in onion and sauté several minutes, until translucent, then add the flour and cook for another minute, stirring. Stir in the tomatoes and juice, stock, water, optional azafrán, meatballs, and any juices. Bring just to a boil, then reduce the heat to medium low, cover, and cook for 15 to 20 minutes, until flavors blend and meatballs are cooked through. Salt to taste. Ladle into broad, shallow soup bowls. If you wish, cut mint leaves into very thin ribbons and scatter over bowls. (Adapted from Tasting New Mexico , © 2012, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Papa Felipe’s, in Albuquerque, makes a nice Mex–meets–New Mex version called caldo de albóndigas. 9800 Menaul Blvd. NE; (505) 292-8877; papafelipes.com GREEN CHILE–PIÑON MEATLOAF Even a minimalist meatloaf (ground beef, onion, bread crumbs) is the humble exemplar of Comfort Food Heaven. Why not elevate it with piquant local ingredients. Serves 6 to 8 1⁄4 cup (1⁄2 stick) unsalted butter  2 cups chopped onion (about 2 medium onions)  1 cup chopped roasted New Mexican green chile, fresh or thawed frozen  2 garlic cloves, minced  1 pound ground beef (preferably an 80/20 percent mix of lean to fat)  1⁄2 pound ground pork  1⁄2 pound ground dark-meat turkey  3⁄4 cup saltine crackers, crumbled (1⁄2 bag from a four-pack box of crackers)  1⁄2 cup toasted New Mexican piñons, or other pine nuts  2 large eggs, lightly beaten 3 tablespoons ketchup  1 tablespoon Worcestershire sauce  11⁄2 teaspoons salt  1 teaspoon hot sauce, such as red or green Tabasco  4 bacon slices, halved Preheat oven to 350° F. Melt butter in medium skillet over medium heat. Add onion and cook until limp, about 3 minutes. Stir in green chile and garlic and continue cooking until all ingredients are quite soft, 3 to 5 more minutes. Scrape mixture into a large bowl and let cool briefly. Mix in beef, pork, and turkey, then cracker crumbs, piñons, eggs, ketchup, Worcestershire sauce, salt, and hot sauce. Mix well. Pack mixture into a large loaf pan, mounding a bit in center. Lay bacon slices over top, side by side, overlapping if neces- sary, and tuck ends down into sides of loaf. Bake about 75 minutes, until bacon is brown and crisp and the loaf’s internal temperature reaches 160° F. Pour off accumulated grease and liquid and let loaf sit at least 10 minutes before cutting into thick slices and serving. This meatloaf makes great sandwiches, cold or hot, the following day. (Adapted from American Home Cooking , © 2000, Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Santa Fe’s Zia Diner slings a particularly toothsome slab of New Mexi-fied meatloaf, studded with green chile and piñon. 326 S. Guadalupe St.; (505) 988-7008; ziadiner.com HUEVOS RANCHEROS Among all of the dishes featured here, this fried-egg classic appears most frequently on New Mexico’s café and restaurant menus. Instead of the classic Mexican tomato-based ranchero sauce, huevos here typically incorporate a red or green chile sauce, or a more-the-merrier “Christmas” combo of the two. In an admittedly broad generalization, the plate is usually filled out with a side of whole pinto beans and papas (potatoes) in the north, and refried beans and rice in the south. Choose whichever appeals to you. Like many morning foods, this makes a comforting supper at home. Serves 4 Vegetable oil for frying 8 corn tortillas  8 large eggs  About 2 tablespoons butter or bacon drippings  Salt Freshly milled black pepper  About 2 cups New Mexican red or green chile sauce, or 1 cup of each, warmed  6 ounces (about 3⁄4 cup) shredded mild cheddar, Monterey Jack, or asadero cheese Heat 1⁄2 inch of oil in a medium to large skillet. Dip tortillas into oil, 1 or 2 at a time, and cook a few seconds, until soft and pliable. Drain tortillas and arrange 2 overlapping on each of 4 plates. Break the eggs, 2 by 2, into ramekins or small bowls. Pour out of skillet all but enough oil to generously coat surface. Warm skillet again over medium heat for 1 to 2 minutes. Add 1 to 2 teaspoons of butter (or bacon drippings) and, when foam subsides, in about 1 minute, pour in eggs and begin to fry them, 2 or 4 at a time, depending on skillet size. Season generously with salt and pepper and cook for 1 minute. As they cook, use spatula to scoop up some of the butter to drizzle over whites. Then turn heat down to low and continue cooking and drizzling butter for about 1 additional minute, or until done to your liking. Repeat with remaining eggs. Top each tortilla with a fried egg. Spoon chile sauce over and around eggs. If using both red and green sauces, pour one over one of the eggs on each plate and the second over the other. Sprinkle with cheese. Serve immediately. (Adapted from Tasting New Mexico , © 2012, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Check out the version at Nellie’s Café, in Las Cruces. 1226 W. Hadley Ave.; (575) 524-9982; on Facebook CHICOS A little smoky and a little chewy, with a lot of corn goodness, chicos are typically made with young “green” field corn. Ears are piled into outdoor horno ovens in the early fall to slowly roast and smolder overnight, then dried on rooftops. When later cooked in broth, the corn kernels remain smaller and tighter than posole corn—the difference between a tight flower bud and a blowsy blossom. Like posole, however, chicos can be a side dish, especially when mixed with whole pintos, but become a simple, satisfying main dish when stewed with a little meat. Here I suggest the complementary smoky savor of ham hocks, but beef short ribs or cubed lamb stew meat can replace the ham hocks. Chicos are elusive on restaurant menus, so treat yourself if you come across them. Serves 6 to 8 2 tablespoons vegetable oil  2 medium onions, minced  4 garlic cloves, minced  2 cups dried chicos  1-pound smoked ham hock, preferably in several pieces  1⁄2 teaspoon salt, or more to taste  2 bay leaves, optional  6 cups chicken stock or water  1⁄2 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or 2 to 4 whole dried mild to medium New Mexican red chile pods Warm oil in a Dutch oven or small sauce- pan over medium heat. Stir in onions and cook until very soft, about 8 to 10 minutes. Add garlic and cook another minute or two. Stir in chicos, ham hock, 1⁄2 teaspoon salt, optional bay leaves, and stock. Bring to a boil. Reduce heat to a simmer and cook uncovered for 11⁄2 to 2 hours, or until chicos are well softened and have lost their raw, starchy flavor. They will remain a little chewy. (Add a little more water if chicos begin to dry out before they are done.) Remove ham hock with a slotted spoon. Add chile and cook for another 15 to 20 minutes. When ham hock is cool enough to handle, separate meat from bones, fat, and skin. Shred meat and return to pan. Salt to taste if needed. Chicos should retain some liquid but not be extremely soupy. Serve hot in bowls. (Adapted from Tasting New Mexico , © 2012, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE JoAnn’s Ranch O Casados, in Española; the chicos come from the family’s nearby farm. 938 N. Riverside; (505) 753-1334; joannsranchocasados.com CARNE CON CHILE ROJO I first tasted a swoon-worthy version of this stew in Hatch, better known as a bastion of green chile. It was in a café shuttered many years ago, Dora’s, still mourned by diners who ate there. Serves 6 to 8 1⁄4 cup vegetable oil  2 pounds beef chuck roast, in 1⁄2-inch cubes  2 medium onions, chopped  4 garlic cloves, minced  3⁄4 cup ground dried mild New Mexican red chile  1 tablespoon dried Mexican oregano  2 teaspoons salt 4 cups beef stock, or more as needed  2 cups well-cooked pinto beans  2 medium baking potatoes, peeled, par-boiled, and cut into bite-size chunks  Chopped onion and grated mild cheddar cheese for garnish Warm oil in a Dutch oven or medium stockpot over high heat. Add beef cubes and sear on all sides until richly brown. Reduce heat to medium, add onions, and scrape up beef and browned bits from bottom of pan. Cook 5 minutes, or until onions are translucent. Stir in garlic and cook another minute or so. Stir in chile, oregano, salt, and stock, reduce the heat to very low, and cover. Cook for about 2 hours, stirring every half-hour. Stir in beans and potatoes, replace lid, and continue cooking, stirring mixture up from bottom, for 15 to 30 minutes, or until beef and potatoes are very tender. Consistency should be slightly soupy. Ladle into bowls and top with chopped onion and grated cheese. (Adapted from The Border Cookbook , © 1994, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Earl’s Family Restaurant, in Gallup, offers you the option of spooning the beans into the bowl of chile or enjoying them on the side. 1400 E. Historic Hwy. 66; (505) 863-4201; on Facebook See more of Douglas Merriam ’s photography at douglasmerriam.com .","id":"58b4b2814c2774661570f9f3","url":"/nmmagazine/articles/post/tasting-nm-90236/","commentsUrl":"/nmmagazine/articles/post/tasting-nm-90236/#comments","absoluteUrl":"https://www.newmexico.org/nmmagazine/articles/post/tasting-nm-90236/","metaTitle":"Only in NM Comfort Food","metaDescription":"

Any time's a good time for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill.

","cleanDescription":"  Any time's a good time  for hearty, homey dishes—but March is a great time. It’s still wintry in New Mexico’s higher elevations, and even in the far south, evenings still have a delicious chill. Take the shiver out of your next meal with a choice of meatballs, meatloaf, fried eggs, and stews of meat or smoked corn, spiked with chile and other tastes of New Mexico. I hope that these dishes will not only bring seasonal warmth but, for many readers, ignite warm memories of family meals past. Before we swing fully into spring, grab a seat at our feast of comforting flavors. SOPA DE ALBÓNDIGAS Meatballs have been having their moment in haute culinary temples, but really, they’ve never faded from their revered spot in the world of home cooking. Grandmothers make them the world over, from Bangkok to Brooklyn, but I don’t find any of them to be more comforting than the brothy albóndigas still made in New Mexico’s home kitchens today. Serves 6 to 8 ALBÓNDIGAS 1 tablespoon olive oil 1⁄2 small onion,minced 1 small celery rib, chopped fine 1 1⁄2 pounds ground lamb or beef, or a combination 1⁄4 plus 2 tablespoons blue or other cornmeal 1 large egg 1 to 2 teaspoons dried mint 1 teaspoon salt 1 teaspoon New Mexican azafrán (safflower stamens), optional BROTH 2 tablespoons olive oil (divided) 1⁄2 small onion, minced  1 tablespoon all-purpose flour  14- to 15-ounce can diced tomatoes in juice  2 cups lamb, beef, or chicken stock 2 cups water  1 teaspoon New Mexican azafrán, optional  Salt  Fresh mint leaves, optional MAKE ALBÓNDIGAS Warm oil in small skillet over medium heat. Stir in onion and celery and sauté briefly until soft but not brown. Set aside to cool. In medium bowl, mix together the meat, cornmeal, and egg. Scrape onion-celery mixture into meat, followed by remaining ingredients, and stir them together lightly. Form 3⁄4- to 1-inch meatballs, packing meat together lightly but firmly. If meat mixture sticks to your hands, rinse hands regularly with cold water. You should end up with about 48 small meatballs. MAKE BROTH Warm 1 tablespoon oil in large heavy saucepan over medium-high heat. Brown meatballs in uncrowded batches, turning them frequently but gently. Drain with a slotted spoon and set aside on a platter. Reduce the heat to medium and add 1 tablespoon oil. Stir in onion and sauté several minutes, until translucent, then add the flour and cook for another minute, stirring. Stir in the tomatoes and juice, stock, water, optional azafrán, meatballs, and any juices. Bring just to a boil, then reduce the heat to medium low, cover, and cook for 15 to 20 minutes, until flavors blend and meatballs are cooked through. Salt to taste. Ladle into broad, shallow soup bowls. If you wish, cut mint leaves into very thin ribbons and scatter over bowls. (Adapted from Tasting New Mexico , © 2012, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Papa Felipe’s, in Albuquerque, makes a nice Mex–meets–New Mex version called caldo de albóndigas. 9800 Menaul Blvd. NE; (505) 292-8877; papafelipes.com GREEN CHILE–PIÑON MEATLOAF Even a minimalist meatloaf (ground beef, onion, bread crumbs) is the humble exemplar of Comfort Food Heaven. Why not elevate it with piquant local ingredients. Serves 6 to 8 1⁄4 cup (1⁄2 stick) unsalted butter  2 cups chopped onion (about 2 medium onions)  1 cup chopped roasted New Mexican green chile, fresh or thawed frozen  2 garlic cloves, minced  1 pound ground beef (preferably an 80/20 percent mix of lean to fat)  1⁄2 pound ground pork  1⁄2 pound ground dark-meat turkey  3⁄4 cup saltine crackers, crumbled (1⁄2 bag from a four-pack box of crackers)  1⁄2 cup toasted New Mexican piñons, or other pine nuts  2 large eggs, lightly beaten 3 tablespoons ketchup  1 tablespoon Worcestershire sauce  11⁄2 teaspoons salt  1 teaspoon hot sauce, such as red or green Tabasco  4 bacon slices, halved Preheat oven to 350° F. Melt butter in medium skillet over medium heat. Add onion and cook until limp, about 3 minutes. Stir in green chile and garlic and continue cooking until all ingredients are quite soft, 3 to 5 more minutes. Scrape mixture into a large bowl and let cool briefly. Mix in beef, pork, and turkey, then cracker crumbs, piñons, eggs, ketchup, Worcestershire sauce, salt, and hot sauce. Mix well. Pack mixture into a large loaf pan, mounding a bit in center. Lay bacon slices over top, side by side, overlapping if neces- sary, and tuck ends down into sides of loaf. Bake about 75 minutes, until bacon is brown and crisp and the loaf’s internal temperature reaches 160° F. Pour off accumulated grease and liquid and let loaf sit at least 10 minutes before cutting into thick slices and serving. This meatloaf makes great sandwiches, cold or hot, the following day. (Adapted from American Home Cooking , © 2000, Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Santa Fe’s Zia Diner slings a particularly toothsome slab of New Mexi-fied meatloaf, studded with green chile and piñon. 326 S. Guadalupe St.; (505) 988-7008; ziadiner.com HUEVOS RANCHEROS Among all of the dishes featured here, this fried-egg classic appears most frequently on New Mexico’s café and restaurant menus. Instead of the classic Mexican tomato-based ranchero sauce, huevos here typically incorporate a red or green chile sauce, or a more-the-merrier “Christmas” combo of the two. In an admittedly broad generalization, the plate is usually filled out with a side of whole pinto beans and papas (potatoes) in the north, and refried beans and rice in the south. Choose whichever appeals to you. Like many morning foods, this makes a comforting supper at home. Serves 4 Vegetable oil for frying 8 corn tortillas  8 large eggs  About 2 tablespoons butter or bacon drippings  Salt Freshly milled black pepper  About 2 cups New Mexican red or green chile sauce, or 1 cup of each, warmed  6 ounces (about 3⁄4 cup) shredded mild cheddar, Monterey Jack, or asadero cheese Heat 1⁄2 inch of oil in a medium to large skillet. Dip tortillas into oil, 1 or 2 at a time, and cook a few seconds, until soft and pliable. Drain tortillas and arrange 2 overlapping on each of 4 plates. Break the eggs, 2 by 2, into ramekins or small bowls. Pour out of skillet all but enough oil to generously coat surface. Warm skillet again over medium heat for 1 to 2 minutes. Add 1 to 2 teaspoons of butter (or bacon drippings) and, when foam subsides, in about 1 minute, pour in eggs and begin to fry them, 2 or 4 at a time, depending on skillet size. Season generously with salt and pepper and cook for 1 minute. As they cook, use spatula to scoop up some of the butter to drizzle over whites. Then turn heat down to low and continue cooking and drizzling butter for about 1 additional minute, or until done to your liking. Repeat with remaining eggs. Top each tortilla with a fried egg. Spoon chile sauce over and around eggs. If using both red and green sauces, pour one over one of the eggs on each plate and the second over the other. Sprinkle with cheese. Serve immediately. (Adapted from Tasting New Mexico , © 2012, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Check out the version at Nellie’s Café, in Las Cruces. 1226 W. Hadley Ave.; (575) 524-9982; on Facebook CHICOS A little smoky and a little chewy, with a lot of corn goodness, chicos are typically made with young “green” field corn. Ears are piled into outdoor horno ovens in the early fall to slowly roast and smolder overnight, then dried on rooftops. When later cooked in broth, the corn kernels remain smaller and tighter than posole corn—the difference between a tight flower bud and a blowsy blossom. Like posole, however, chicos can be a side dish, especially when mixed with whole pintos, but become a simple, satisfying main dish when stewed with a little meat. Here I suggest the complementary smoky savor of ham hocks, but beef short ribs or cubed lamb stew meat can replace the ham hocks. Chicos are elusive on restaurant menus, so treat yourself if you come across them. Serves 6 to 8 2 tablespoons vegetable oil  2 medium onions, minced  4 garlic cloves, minced  2 cups dried chicos  1-pound smoked ham hock, preferably in several pieces  1⁄2 teaspoon salt, or more to taste  2 bay leaves, optional  6 cups chicken stock or water  1⁄2 cup chopped roasted mild to medium New Mexican green chile, fresh or thawed frozen, or 2 to 4 whole dried mild to medium New Mexican red chile pods Warm oil in a Dutch oven or small sauce- pan over medium heat. Stir in onions and cook until very soft, about 8 to 10 minutes. Add garlic and cook another minute or two. Stir in chicos, ham hock, 1⁄2 teaspoon salt, optional bay leaves, and stock. Bring to a boil. Reduce heat to a simmer and cook uncovered for 11⁄2 to 2 hours, or until chicos are well softened and have lost their raw, starchy flavor. They will remain a little chewy. (Add a little more water if chicos begin to dry out before they are done.) Remove ham hock with a slotted spoon. Add chile and cook for another 15 to 20 minutes. When ham hock is cool enough to handle, separate meat from bones, fat, and skin. Shred meat and return to pan. Salt to taste if needed. Chicos should retain some liquid but not be extremely soupy. Serve hot in bowls. (Adapted from Tasting New Mexico , © 2012, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE JoAnn’s Ranch O Casados, in Española; the chicos come from the family’s nearby farm. 938 N. Riverside; (505) 753-1334; joannsranchocasados.com CARNE CON CHILE ROJO I first tasted a swoon-worthy version of this stew in Hatch, better known as a bastion of green chile. It was in a café shuttered many years ago, Dora’s, still mourned by diners who ate there. Serves 6 to 8 1⁄4 cup vegetable oil  2 pounds beef chuck roast, in 1⁄2-inch cubes  2 medium onions, chopped  4 garlic cloves, minced  3⁄4 cup ground dried mild New Mexican red chile  1 tablespoon dried Mexican oregano  2 teaspoons salt 4 cups beef stock, or more as needed  2 cups well-cooked pinto beans  2 medium baking potatoes, peeled, par-boiled, and cut into bite-size chunks  Chopped onion and grated mild cheddar cheese for garnish Warm oil in a Dutch oven or medium stockpot over high heat. Add beef cubes and sear on all sides until richly brown. Reduce heat to medium, add onions, and scrape up beef and browned bits from bottom of pan. Cook 5 minutes, or until onions are translucent. Stir in garlic and cook another minute or so. Stir in chile, oregano, salt, and stock, reduce the heat to very low, and cover. Cook for about 2 hours, stirring every half-hour. Stir in beans and potatoes, replace lid, and continue cooking, stirring mixture up from bottom, for 15 to 30 minutes, or until beef and potatoes are very tender. Consistency should be slightly soupy. Ladle into bowls and top with chopped onion and grated cheese. (Adapted from The Border Cookbook , © 1994, by Cheryl Alters Jamison and Bill Jamison.) ORDER IT HERE Earl’s Family Restaurant, in Gallup, offers you the option of spooning the beans into the bowl of chile or enjoying them on the side. 1400 E. Historic Hwy. 66; (505) 863-4201; on Facebook See more of Douglas Merriam ’s photography at douglasmerriam.com .","publish_start_moment":"2015-02-11T15:00:00.000Z","publish_end_moment":"2017-12-18T03:06:29.213Z"},{"_id":"58b4b2814c2774661570f9f2","author_id":"58b4b2404c2774661570f1f4","title":"Playing for Keeps","slug":"playing-for-keeps-89985","publish_start":"2015-02-04T17:00:00.000Z","enable_comments":true,"categories_ids":["58c83bb81f16f9392cf09b52","58b4b2404c2774661570f304","58b4b2404c2774661570f2a6"],"tags_ids":["59090d4be1efff4c9916fa90","59090d9ee1efff4c9916fad2","59090cc3e1efff4c9916fa31"],"cms_tags_ids":["58b061ec6a2b0936c34a23ea"],"enabled":true,"custom_photo_credit":"David Williams, Lauren Leonard","custom_tagline":"Two adventurous people clicked— and when they got hitched, they took it to a higher level in Santa Fe.","created":"2015-02-04T17:25:57.000Z","legacy_id":"89985","blog":"magazine","_title_sort":"playing for keeps","updated":"2017-10-31T21:31:33.999Z","active":true,"description_raw":"
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5 Only in NM Wedding Sites
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\r\nThe Inn of the Mountain Gods is a Mescalero Apache-owned resort perfect for the outdoorsy couple with a hefty guest list. Near Ruidoso, it boasts mountain and lake views, with nearby skiing, golfing, and hiking. 400+ capacity; (800) 545-6040 ext. 5; innofthemountaingods.com
\r\n
\r\nThe Gutierrez-Hubbell House is an event locale that features a historic museum, a charming working farm, and rows of gorgeous cottonwood trees in south Albuquerque, near Isleta Pueblo. 400+ capacity; (505) 884-0434; gutierrezhubbellhouse.org/weddings
\r\n
\r\nDreamCatcher Inn de Las Cruces offers an outdoor wedding space with up-close-and-personal, uninterrupted views of the Organ Mountains. Up to 40 guests (outdoor); (866) 298-1935; dreamcatcherinn.com
\r\n
\r\nHacienda Vargas is a quaint B&B in Algodones. Their adobe chapel and courtyard are picture-perfect for an intimate destination wedding. Up to 150 guests (outdoor); (505) 867-9115; haciendavargas.com
\r\n
\r\nThe Couse-Sharp Historic Site comprises the properties of Taos Society of Artists founder E. I. Couse and his contemporary and fellow artist Joseph Henry Sharp. Get married in the lush gardens of this compound, flanked by low adobe buildings and mountain views. Up to 50 guests; (575) 751-0369; couse-sharp.org
\r\n
\r\n--Arianne Palmer, NewMexicoWeddingMagazine.com
\r\n\r\n

When Lauren Leonard and Christopher DiVito married last March, a hundred out-of-town guests convened in Santa Fe, many visiting the state for the first time. Some came for the week, some came for the weekend, so bride and groom turned a typical one-day celebration into an ongoing gala. Two days before the ceremony, the entire wedding party gathered at Ski Santa Fe for a snowboarding jaunt. “I wore a veil attached to my snowboard helmet. I wore a garter around my snowboard pants,” Lauren says. The party “eased tension and it eased stress,” bringing two families and their friends together in the state she loves.

\r\n\r\n

The story of Lauren and Chris began 2,000 miles from the New Mexico sky, on the East Coast, where they both live. They met one night at a beer garden in Manhattan’s Meatpacking District. She eyed him. He eyed her. “This staring contest went on for about two hours,” she says. “No one made a move.” Her friends got bored and wanted to go. As she aimed for the exit, he stood watching her, drink in hand, “just smiling at me.” She eyed him again, shrugged her shoulders, and walked out the door.

\r\n\r\n

But as soon as she got outside, “I felt something,” she says, “and it wasn’t something that I’d ever felt before. I turned to my friend and said, ‘I think I’m about to make the biggest mistake of my life. Give me one second.’ And I walked back into the bar and I went up to him.”

\r\n\r\n

“You look like you surf or snowboard,” she told him.

\r\n\r\n

“Well, actually, I just got back from Costa Rica,” he replied.

\r\n\r\n

“Where?”

\r\n\r\n

“Manuel Antonio.”

\r\n\r\n

“Well, that’s weird, because I used to live there in college,” she said.

\r\n\r\n

The two exchanged numbers, and Lauren put him in her phone as “Chris—Yes Please.” As in, Yes, please, I’ll take him now. He was already hooked, too. “I thought she was absolutely adorable—gorgeous and cute all in one, on a level beyond the typical New York image of beauty,” Chris says. Her “endearing eyes” captured him.

\r\n\r\n

“We texted through the night,” Lauren says. She learned that he’s a model for Ralph Lauren. He found out that she’s a personal trainer, nutritionist, and swim coach who also works with children with special needs. They discovered kindred passions. “We both surf, and we both snowboard, and we both love to be very active—mountain biking, hiking, camping.”

\r\n\r\n

Five years later, he’s still in her phone as “Chris—Yes Please.” He proposed at an old military bunker on a rainy Hawaiian hiking trail. “The fun part about it was we were covered in mud and sweat, and it was just a typical picture of us,” Chris says.

\r\n\r\n

On March 22, 2014, Lauren and Chris stood beneath clear, blue high-desert skies in the presence of their wedding party and guests. “She was dead set on Santa Fe,” Anne Leonard says of her daughter’s decision to marry in the state she adores. Coming from the East Coast, Chris wasn’t so sure, Anne says, until he fell in love with La Posada, a luxury hotel in the heart of Santa Fe’s historic downtown.

\r\n\r\n

Lauren is originally from Texas. Her parents live in San Antonio, and her mother grew up in Albuquerque. Her father, Dan, a dentist, spent his early working years on the Acoma and Jemez Pueblos. They met at a bar in Albuquerque and got engaged after a day of skiing in Taos. “We’re a big ski family,” Lauren says, recalling “my father pulling me out of school and driving me 11 hours to Ruidoso because he needed a ski buddy.” Anne and Dan now own a house in Las Campanas, with views of the mountains surrounding Santa Fe. “I love visiting Lauren’s family house, and we never want to leave,” Chris says.

\r\n\r\n

Lauren dreamed of a mountaintop wedding with ski liftsshuttling guests to the summit—but that wasn’t allowed. Instead, festivities took a slightly more refined route, with an outdoor ceremony at La Posada. The women wore coral dresses—the color of adobe at sunset—and turquoise earrings purchased from a Plaza vendor. The Native American spirit bear—a symbol of strength and life—was a recurring motif. And each guest received a burlap welcome bag packed with biscochitos and Dan’s handmade red-chile-chocolate piñon bark.

\r\n\r\n

Dinner took place beneath a clear tent and featured an array of New Mexican flavors—red-chile-marinated quail with fire-roasted onions and black bean polenta, pan-seared Chilean sea bass with grilled corn-and-scallion cakes, chipotle-rubbed pork with cornbread stuffing. Then came dancing to popular wedding band Soulstice Santa Fe, with a special treat at 10 p.m.

\r\n\r\n

“Oh my God! We had a tequila donkey!” Anne recalls. “It was a surprise to everybody.” Bride and groom donned sombreros, and the crowd marched along to the “Tequila” song. There on the dance floor was “this beautiful, beautiful donkey,” dressed in saddlebags stuffed with bottles of Patrón Silver. Her name was Conchita. “She smelled so good—they’d given her a bath. She was just so sweet, you wanted to hug her.”

\r\n\r\n

The next morning, a whole gaggle of people went back up to Ski Santa Fe. Lauren changed back into her wedding gown and snowboarded down the mountain. Perfect.

\r\n\r\n

Life continues back on the East Coast. Still, New Mexico beckons. “The color of the sky, the mountains—especially the mountains rising out of the desert—are phenomenal to me,” Lauren says.

\r\n\r\n

There is talk of a reunion—a repeat gathering for the wedding party and guests. “We had such a blast in Santa Fe at this wedding, we all agreed that we should have an annual Santa Fe trip,” says bridesmaid Amanda Bridgeman. “We’re actually planning it right now for March.”

\r\n\r\n

“I want to get married again,” Lauren says, “just to do it all over again.”

\r\n\r\n

Karen Coates lives in Bosque Farms and writes mostly about food, the environment, and health in the developing world.

","teaser_raw":"

5 Only in NM Wedding Sites

The Inn of the Mountain Gods is a Mescalero Apache-owned resort perfect for the outdoorsy couple with a hefty guest list. Near Ruidoso, it boasts mountain and lake
","version_id":"59f8ebb5648901d6cd7260d1","author":{"_id":"58b4b2404c2774661570f1f4","blog":"magazine","name":"Karen Coates","_name_sort":"karen coates","updated":"2017-02-27T23:12:00.329Z","created":"2017-02-27T23:12:00.335Z","_totalPosts":4,"id":"58b4b2404c2774661570f1f4","title":"Karen Coates","slug":"karen-coates","url":"/nmmagazine/articles/author/karen-coates/58b4b2404c2774661570f1f4/","commentsUrl":"/nmmagazine/articles/author/karen-coates/58b4b2404c2774661570f1f4/#comments","totalPosts":4},"categories":[{"_id":"58c83bb81f16f9392cf09b52","title":"Lifestyle","blog":"magazine","_title_sort":"lifestyle","updated":"2017-03-14T18:51:36.346Z","created":"2017-03-14T18:51:36.346Z","_totalPosts":72,"id":"58c83bb81f16f9392cf09b52","slug":"lifestyle","url":"/nmmagazine/articles/category/lifestyle/58c83bb81f16f9392cf09b52/","commentsUrl":"/nmmagazine/articles/category/lifestyle/58c83bb81f16f9392cf09b52/#comments","totalPosts":72},{"_id":"58b4b2404c2774661570f2a6","blog":"magazine","title":"February 2015","_title_sort":"february 2015","updated":"2017-02-27T23:12:00.492Z","created":"2017-02-27T23:12:00.505Z","_totalPosts":10,"id":"58b4b2404c2774661570f2a6","slug":"february-2015","url":"/nmmagazine/articles/category/february-2015/58b4b2404c2774661570f2a6/","commentsUrl":"/nmmagazine/articles/category/february-2015/58b4b2404c2774661570f2a6/#comments","totalPosts":10}],"tags":[{"_id":"59090d9ee1efff4c9916fad2","title":"New Mexico Weddings","blog":"magazine","_title_sort":"new mexico weddings","updated":"2017-05-02T22:52:14.312Z","created":"2017-05-02T22:52:14.312Z","_totalPosts":4,"id":"59090d9ee1efff4c9916fad2","slug":"new-mexico-weddings","url":"/nmmagazine/articles/tag/new-mexico-weddings/59090d9ee1efff4c9916fad2/","commentsUrl":"/nmmagazine/articles/tag/new-mexico-weddings/59090d9ee1efff4c9916fad2/#comments","totalPosts":4}],"teaser":"

5 Only in NM Wedding Sites

The Inn of the Mountain Gods is a Mescalero Apache-owned resort perfect for the outdoorsy couple with a hefty guest list. Near Ruidoso, it boasts mountain and lake
","description":"  5 Only in NM Wedding Sites The Inn of the Mountain Gods is a Mescalero Apache-owned resort perfect for the outdoorsy couple with a hefty guest list. Near Ruidoso, it boasts mountain and lake views, with nearby skiing, golfing, and hiking. 400+ capacity; (800) 545-6040 ext. 5; innofthemountaingods.com The Gutierrez-Hubbell House is an event locale that features a historic museum, a charming working farm, and rows of gorgeous cottonwood trees in south Albuquerque, near Isleta Pueblo. 400+ capacity; (505) 884-0434; gutierrezhubbellhouse.org/weddings DreamCatcher Inn de Las Cruces offers an outdoor wedding space with up-close-and-personal, uninterrupted views of the Organ Mountains. Up to 40 guests (outdoor); (866) 298-1935; dreamcatcherinn.com Hacienda Vargas is a quaint B&B in Algodones. Their adobe chapel and courtyard are picture-perfect for an intimate destination wedding. Up to 150 guests (outdoor); (505) 867-9115; haciendavargas.com The Couse-Sharp Historic Site comprises the properties of Taos Society of Artists founder E. I. Couse and his contemporary and fellow artist Joseph Henry Sharp. Get married in the lush gardens of this compound, flanked by low adobe buildings and mountain views. Up to 50 guests; (575) 751-0369; couse-sharp.org --Arianne Palmer, NewMexicoWeddingMagazine.com When Lauren Leonard and Christopher DiVito married last March, a hundred out-of-town guests convened in Santa Fe, many visiting the state for the first time. Some came for the week, some came for the weekend, so bride and groom turned a typical one-day celebration into an ongoing gala. Two days before the ceremony, the entire wedding party gathered at Ski Santa Fe for a snowboarding jaunt. “I wore a veil attached to my snowboard helmet. I wore a garter around my snowboard pants,” Lauren says. The party “eased tension and it eased stress,” bringing two families and their friends together in the state she loves. The story of Lauren and Chris began 2,000 miles from the New Mexico sky, on the East Coast, where they both live. They met one night at a beer garden in Manhattan’s Meatpacking District. She eyed him. He eyed her. “This staring contest went on for about two hours,” she says. “No one made a move.” Her friends got bored and wanted to go. As she aimed for the exit, he stood watching her, drink in hand, “just smiling at me.” She eyed him again, shrugged her shoulders, and walked out the door. But as soon as she got outside, “I felt something,” she says, “and it wasn’t something that I’d ever felt before. I turned to my friend and said, ‘I think I’m about to make the biggest mistake of my life. Give me one second.’ And I walked back into the bar and I went up to him.” “You look like you surf or snowboard,” she told him. “Well, actually, I just got back from Costa Rica,” he replied. “Where?” “Manuel Antonio.” “Well, that’s weird, because I used to live there in college,” she said. The two exchanged numbers, and Lauren put him in her phone as “Chris—Yes Please.” As in, Yes, please, I’ll take him now. He was already hooked, too. “I thought she was absolutely adorable—gorgeous and cute all in one, on a level beyond the typical New York image of beauty,” Chris says. Her “endearing eyes” captured him. “We texted through the night,” Lauren says. She learned that he’s a model for Ralph Lauren. He found out that she’s a personal trainer, nutritionist, and swim coach who also works with children with special needs. They discovered kindred passions. “We both surf, and we both snowboard, and we both love to be very active—mountain biking, hiking, camping.” Five years later, he’s still in her phone as “Chris—Yes Please.” He proposed at an old military bunker on a rainy Hawaiian hiking trail. “The fun part about it was we were covered in mud and sweat, and it was just a typical picture of us,” Chris says. On March 22, 2014, Lauren and Chris stood beneath clear, blue high-desert skies in the presence of their wedding party and guests. “She was dead set on Santa Fe,” Anne Leonard says of her daughter’s decision to marry in the state she adores. Coming from the East Coast, Chris wasn’t so sure, Anne says, until he fell in love with La Posada, a luxury hotel in the heart of Santa Fe’s historic downtown. Lauren is originally from Texas. Her parents live in San Antonio, and her mother grew up in Albuquerque. Her father, Dan, a dentist, spent his early working years on the Acoma and Jemez Pueblos. They met at a bar in Albuquerque and got engaged after a day of skiing in Taos. “We’re a big ski family,” Lauren says, recalling “my father pulling me out of school and driving me 11 hours to Ruidoso because he needed a ski buddy.” Anne and Dan now own a house in Las Campanas, with views of the mountains surrounding Santa Fe. “I love visiting Lauren’s family house, and we never want to leave,” Chris says. Lauren dreamed of a mountaintop wedding with ski liftsshuttling guests to the summit—but that wasn’t allowed. Instead, festivities took a slightly more refined route, with an outdoor ceremony at La Posada. The women wore coral dresses—the color of adobe at sunset—and turquoise earrings purchased from a Plaza vendor. The Native American spirit bear—a symbol of strength and life—was a recurring motif. And each guest received a burlap welcome bag packed with biscochitos and Dan’s handmade red-chile-chocolate piñon bark. Dinner took place beneath a clear tent and featured an array of New Mexican flavors—red-chile-marinated quail with fire-roasted onions and black bean polenta, pan-seared Chilean sea bass with grilled corn-and-scallion cakes, chipotle-rubbed pork with cornbread stuffing. Then came dancing to popular wedding band Soulstice Santa Fe, with a special treat at 10 p.m. “Oh my God! We had a tequila donkey!” Anne recalls. “It was a surprise to everybody.” Bride and groom donned sombreros, and the crowd marched along to the “Tequila” song. There on the dance floor was “this beautiful, beautiful donkey,” dressed in saddlebags stuffed with bottles of Patrón Silver. Her name was Conchita. “She smelled so good—they’d given her a bath. She was just so sweet, you wanted to hug her.” The next morning, a whole gaggle of people went back up to Ski Santa Fe. Lauren changed back into her wedding gown and snowboarded down the mountain. Perfect. Life continues back on the East Coast. Still, New Mexico beckons. “The color of the sky, the mountains—especially the mountains rising out of the desert—are phenomenal to me,” Lauren says. There is talk of a reunion—a repeat gathering for the wedding party and guests. “We had such a blast in Santa Fe at this wedding, we all agreed that we should have an annual Santa Fe trip,” says bridesmaid Amanda Bridgeman. “We’re actually planning it right now for March.” “I want to get married again,” Lauren says, “just to do it all over again.” Karen Coates lives in Bosque Farms and writes mostly about food, the environment, and health in the developing world.","id":"58b4b2814c2774661570f9f2","url":"/nmmagazine/articles/post/playing-for-keeps-89985/","commentsUrl":"/nmmagazine/articles/post/playing-for-keeps-89985/#comments","absoluteUrl":"https://www.newmexico.org/nmmagazine/articles/post/playing-for-keeps-89985/","metaTitle":"Playing for Keeps","metaDescription":"

5 Only in NM Wedding Sites

The Inn of the Mountain Gods is a Mescalero Apache-owned resort perfect for the outdoorsy couple with a hefty guest list. Near Ruidoso, it boasts mountain and lake
","cleanDescription":"  5 Only in NM Wedding Sites The Inn of the Mountain Gods is a Mescalero Apache-owned resort perfect for the outdoorsy couple with a hefty guest list. Near Ruidoso, it boasts mountain and lake views, with nearby skiing, golfing, and hiking. 400+ capacity; (800) 545-6040 ext. 5; innofthemountaingods.com The Gutierrez-Hubbell House is an event locale that features a historic museum, a charming working farm, and rows of gorgeous cottonwood trees in south Albuquerque, near Isleta Pueblo. 400+ capacity; (505) 884-0434; gutierrezhubbellhouse.org/weddings DreamCatcher Inn de Las Cruces offers an outdoor wedding space with up-close-and-personal, uninterrupted views of the Organ Mountains. Up to 40 guests (outdoor); (866) 298-1935; dreamcatcherinn.com Hacienda Vargas is a quaint B&B in Algodones. Their adobe chapel and courtyard are picture-perfect for an intimate destination wedding. Up to 150 guests (outdoor); (505) 867-9115; haciendavargas.com The Couse-Sharp Historic Site comprises the properties of Taos Society of Artists founder E. I. Couse and his contemporary and fellow artist Joseph Henry Sharp. Get married in the lush gardens of this compound, flanked by low adobe buildings and mountain views. Up to 50 guests; (575) 751-0369; couse-sharp.org --Arianne Palmer, NewMexicoWeddingMagazine.com When Lauren Leonard and Christopher DiVito married last March, a hundred out-of-town guests convened in Santa Fe, many visiting the state for the first time. Some came for the week, some came for the weekend, so bride and groom turned a typical one-day celebration into an ongoing gala. Two days before the ceremony, the entire wedding party gathered at Ski Santa Fe for a snowboarding jaunt. “I wore a veil attached to my snowboard helmet. I wore a garter around my snowboard pants,” Lauren says. The party “eased tension and it eased stress,” bringing two families and their friends together in the state she loves. The story of Lauren and Chris began 2,000 miles from the New Mexico sky, on the East Coast, where they both live. They met one night at a beer garden in Manhattan’s Meatpacking District. She eyed him. He eyed her. “This staring contest went on for about two hours,” she says. “No one made a move.” Her friends got bored and wanted to go. As she aimed for the exit, he stood watching her, drink in hand, “just smiling at me.” She eyed him again, shrugged her shoulders, and walked out the door. But as soon as she got outside, “I felt something,” she says, “and it wasn’t something that I’d ever felt before. I turned to my friend and said, ‘I think I’m about to make the biggest mistake of my life. Give me one second.’ And I walked back into the bar and I went up to him.” “You look like you surf or snowboard,” she told him. “Well, actually, I just got back from Costa Rica,” he replied. “Where?” “Manuel Antonio.” “Well, that’s weird, because I used to live there in college,” she said. The two exchanged numbers, and Lauren put him in her phone as “Chris—Yes Please.” As in, Yes, please, I’ll take him now. He was already hooked, too. “I thought she was absolutely adorable—gorgeous and cute all in one, on a level beyond the typical New York image of beauty,” Chris says. Her “endearing eyes” captured him. “We texted through the night,” Lauren says. She learned that he’s a model for Ralph Lauren. He found out that she’s a personal trainer, nutritionist, and swim coach who also works with children with special needs. They discovered kindred passions. “We both surf, and we both snowboard, and we both love to be very active—mountain biking, hiking, camping.” Five years later, he’s still in her phone as “Chris—Yes Please.” He proposed at an old military bunker on a rainy Hawaiian hiking trail. “The fun part about it was we were covered in mud and sweat, and it was just a typical picture of us,” Chris says. On March 22, 2014, Lauren and Chris stood beneath clear, blue high-desert skies in the presence of their wedding party and guests. “She was dead set on Santa Fe,” Anne Leonard says of her daughter’s decision to marry in the state she adores. Coming from the East Coast, Chris wasn’t so sure, Anne says, until he fell in love with La Posada, a luxury hotel in the heart of Santa Fe’s historic downtown. Lauren is originally from Texas. Her parents live in San Antonio, and her mother grew up in Albuquerque. Her father, Dan, a dentist, spent his early working years on the Acoma and Jemez Pueblos. They met at a bar in Albuquerque and got engaged after a day of skiing in Taos. “We’re a big ski family,” Lauren says, recalling “my father pulling me out of school and driving me 11 hours to Ruidoso because he needed a ski buddy.” Anne and Dan now own a house in Las Campanas, with views of the mountains surrounding Santa Fe. “I love visiting Lauren’s family house, and we never want to leave,” Chris says. Lauren dreamed of a mountaintop wedding with ski liftsshuttling guests to the summit—but that wasn’t allowed. Instead, festivities took a slightly more refined route, with an outdoor ceremony at La Posada. The women wore coral dresses—the color of adobe at sunset—and turquoise earrings purchased from a Plaza vendor. The Native American spirit bear—a symbol of strength and life—was a recurring motif. And each guest received a burlap welcome bag packed with biscochitos and Dan’s handmade red-chile-chocolate piñon bark. Dinner took place beneath a clear tent and featured an array of New Mexican flavors—red-chile-marinated quail with fire-roasted onions and black bean polenta, pan-seared Chilean sea bass with grilled corn-and-scallion cakes, chipotle-rubbed pork with cornbread stuffing. Then came dancing to popular wedding band Soulstice Santa Fe, with a special treat at 10 p.m. “Oh my God! We had a tequila donkey!” Anne recalls. “It was a surprise to everybody.” Bride and groom donned sombreros, and the crowd marched along to the “Tequila” song. There on the dance floor was “this beautiful, beautiful donkey,” dressed in saddlebags stuffed with bottles of Patrón Silver. Her name was Conchita. “She smelled so good—they’d given her a bath. She was just so sweet, you wanted to hug her.” The next morning, a whole gaggle of people went back up to Ski Santa Fe. Lauren changed back into her wedding gown and snowboarded down the mountain. Perfect. Life continues back on the East Coast. Still, New Mexico beckons. “The color of the sky, the mountains—especially the mountains rising out of the desert—are phenomenal to me,” Lauren says. There is talk of a reunion—a repeat gathering for the wedding party and guests. “We had such a blast in Santa Fe at this wedding, we all agreed that we should have an annual Santa Fe trip,” says bridesmaid Amanda Bridgeman. “We’re actually planning it right now for March.” “I want to get married again,” Lauren says, “just to do it all over again.” Karen Coates lives in Bosque Farms and writes mostly about food, the environment, and health in the developing world.","publish_start_moment":"2015-02-04T17:00:00.000Z","publish_end_moment":"2017-12-18T03:06:29.214Z"},{"_id":"58b4b2814c2774661570f9f1","author_id":"58b4b2404c2774661570f249","title":"Our Back Pages","slug":"our-back-pages-89984","publish_start":"2015-02-04T17:00:00.000Z","enable_comments":true,"categories_ids":["58b4b2404c2774661570f2a6"],"tags_ids":["59090cc3e1efff4c9916fa31"],"cms_tags_ids":["58b061ec6a2b0936c34a23ea"],"enabled":true,"custom_tagline":"A look inside the archives at one of our classic issues from 91 years of New Mexico Magazine.","created":"2015-02-04T17:24:53.000Z","legacy_id":"89984","blog":"magazine","_title_sort":"our back pages","updated":"2017-10-31T21:31:34.203Z","active":true,"description_raw":"
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Posts from February 2015