Santa Fe – A Trip to the Old Southwest
Posted in Art, Historic, Museums, Romantic Locations, Scenery, Shopping, Southwest, Travel | By Shelley Gillespie | Tags: Food, Historic, Recipe, Southwest, Travel
Next on our recipe week tour of the USA is Santa Fe -
Red adobe and old world charm make Santa Fe the city you envision when you think of the old Southwest. Artists find the area inspiring and most visitors will, too. There are shops galore, history around every corner and artists displaying their wares, even on the street.
Most of the places to see are easily walkable, so it is fun to set off on an excursion to see the local shops, art galleries, historical buildings and to dine in the great restaurants.
- Santa Fe, New Mexico – Coyote Cafe
Several great, luxurious hotels are within walking distance of the Plaza, the center of activity. Radiating from Palace Avenue are museums like the Georgia O’Keeffe Museum, the Museum of Fine Arts and others. O’Keeffe is one of my favorites, so I made a point of visiting, but was disappointed since they were readying an exhibition of her works and not much of her work was on display. I could see that it can be a gem of small museum, but I would check ahead before going to make sure you don’t catch them between exhibitions.
An interesting, quirky sight is the staircase in the Loretta Chapel, a spiral staircase leading up with no support, the “Miraculous Staircase.”
In front of the Palace of the Governors, worth seeing in its own right, many artisans set up shop on blankets around the courtyard. You’ll see Native American wares, including jewelry, pottery and other crafts.
Take a stroll over to Canyon Road where a multitude of artisans have everything from giant metal sculptures to silver jewelry.
Old home in Santa Fe
You’ve gotta eat…
There are many restaurants to dine in ranging from hotel restaurants (not usually a first choice, but in Santa Fe, very worthy and not extraordinarily pricey as hotel restaurants usually are) to little cantina-types. Fine dining with white tablecloths to unpretentious local places gave us great experiences at all levels. What I’m saying is, try something spur of the moment. Also, be aware that New Mexico is famous – perhaps infamous – for their very, very hot Hatch chiles. If you order something hot (not temperature), it could well be mouth-blisteringly hot. Forewarned…
Enjoy your stay.
RECIPE
What says “Southwest” more than salsa – So I had to include at least one salsa recipe. Another easy to make and typically found item is Mexican Rice.
SALSA
This is not a very hot salsa, but avoid a Hatch or Habanero chili if you are not used to the heat of chilis. Believe me, you will be happier if you build up to the hot stuff.
Salsa Fresca
(This can be hot if you just add more Serrano chilies)
3 ripe tomatoes, finely chopped
½ cup of finely chopped onion (we like to use green onions)
1-2 serrano chilies, lightly blistered over a gas flame (or quickly touch the pepper to an electric stove surface, turning it), then chopped, seeded and cored
2 Tablespoons or more minced fresh cilantro
1 teaspoon sugar
1 Tablespoon or more to taste of fresh lemon or lime juice
salt and freshly ground pepper to taste
Directions:
Combine all of the ingredients in a non-reactive bowl (pottery or stainless steel is good) and keep at room temperature for one hour, then refrigerate. The salsa keeps up to two weeks. Makes about 1- 1/12 cups. Serve with tortilla chips or cook with chicken.
Mexican Rice
¼ cup vegetable oil
1 cup long grain white rice
2 Tablespoons diced red bell peppers
¼ cup onion, finely chopped
1 Tablespoon fresh parsley, minced
2 ½ cups cold water
¾ teaspoon of salt
Directions:
Heat the oil in a large, heavy saucepan over medium heat.
Add the rice, stirring constantly until the rice is golden, about 5 minutes.
Add the red pepper and onion, then cook another 5 minutes, stirring to keep it mixed.
Reduce heat and add the parsley, tomato paste and garlic, stir well.
Add the water and salt to the mixture, raise heat, bring to a boil, then immediately cover and lower the flame.
Simmer for 20-30 minutes, until the water is absorbed. Do not stir while it is in this last phase of cooking. To check for “doneness,” I open the lid, tilt the pan and continue cooking if the rice slides in the plan. The minute it no longer slides, I turn off the flame and let it sit for 5-10 more minutes to absorb all of the fragrant cooking water.
Serves 6.
Adapted from “Southwest: The Beautiful Cookbook,” 1998, recipe for Mexican Rice.
Tomorrow: West Coast visit to Oregon with recipes.