Category Archives: Food

Travel Log – August 16, 2014

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A Day of Favorites

Taos, New Mexico

Saturday morning started with a visit to the Taos Farmers’ Market. Local growers, producers and purchasers fill Taos Plaza. Even though I don’t plan to do much cooking this week I’m tempted by almost every vendor. Just walking through the market and admiring the artful displays provides pleasure. We left with watermelon and cantaloupe from Rocky Ford, CO, red ripe “Happy” tomatoes, a perfect bunch of radishes and a giant sticky bun for tomorrow’s breakfast. A bonus was running into one of the artist Bob’s painted with at previous workshops.

Our second stop was to Country Furnishings of Taos, north of downtown Taos. I can always find something to fall in love with at this charming shop filled to the brim with everything from hand carved chests to hand lotion, many from local craftsmen. I actually started my Christmas shopping here today. I’ll probably return a couple more times this week to add to my stash of gifts from merchandise not found in every store and reasonable prices.

Next destination was the village 0f Arroyo Seco seven miles northeast of Taos. Our initial purpose was to place a custom order with jeweler Claire Haye. Her creative designs fill the Claire Works shop – necklaces, bracelets, pins, rings earrings. With my “assistance” Bob shops for future gift occasions. We were surprised to see friend Holly working today and grateful for the, “Try this necklace, it looks so good on,” suggestion. One more holiday Bob has covered – if I can wait that long.

We cross the street to indulge in the best ice cream in New Mexico at Taos Cow. They didn’t have my favorite flavor today, caramel piñon nut, but the generous single dip cone of coconut did not disappoint.

Mid-afternoon found us at Orlando’s Cafe for a late lunch. For almost 20 years this has been my favorite spot for traditional Northern New Mexico cuisine. Bob had the soft shell chicken tacos and I selected the smothered shredded beef burrito accompanied by beans and posole. I was never a posole fan until Orlando’s version. Half the large burrito came home with me for a weekday lunch. Orlando’s is another business we’ll return to this week.

We finish the afternoon with visits to three galleries along Kit Carson Road – Angie Coleman’s Studio/Gallery, Mission Gallery and Bryans. After a full day of visiting all these favorites we happily retired to the casita for a peaceful evening and a New Mexico sunset.

Travel Log – August 15, 2014

Drive to Taos

No matter how many times we make the nearly 300-mile drive from the Denver area to Taos, New Mexico there’s always excited anticipation. In light of mid-summer paving projects on I-25 we opt to try bypasses for both Colorado Springs and Pueblo.

Heading west on US50 we spot a Pass Key Restaurant – a Pueblo tradition. Their Italian sausage sandwich is a favorite indulgence for Bob. We normally stop at the restaurant on Abriendo Avenue (near the original site of Pass Key Drive-In circa 1952) so the US 50 location is new to us although they’re celebrating their 25th anniversary. Bob had his first Pass Key sausage sandwich in 1963 and could hardly wait for today’s edition.

Reaching Taos we’re delighted to get settled into the casita we’ve rented each summer for several years. Casa de las Abuelas is a modern adobe haven on a quiet Taos Lane. The private courtyard and patio calls us for a leisurely evening. For the next ten days our Taos home away from home.

Castle Cafe – July 26, 2014

Castle Cafe – Castle Rock, CO

Pan Fried Chicken

How do you want your chicken – deep fried, roasted, broasted? I long for fried chicken right out of the cast-iron skillet, crispy skin, cooked to perfection just like Sunday dinner to Grandma’s decades ago. Pan fried chicken is nearly impossible to find in all of the Denver metropolitan area. A half-hour south of town there’s a cafe where we’re welcome to sit down to a family-style dinner highlighted by a platter of pan fried chicken.

We arrived on a Saturday a few minutes after five to occupy the last available table. Castle Cafe, in downtown Castle Rock, opens Monday-Friday for lunch, however the chicken dinner is only available during dinner hours, 4:30pm-close Monday-Saturday, 11:30am-8pm Sunday.

The dinner menu includes a full range of appetizers, soups, salads, sandwiches, entrées and desserts. By far, the chicken dinner stars in popularity. Served family style for two or more orders the meal starts with a choice of soup, salad or slaw. The menu notes “Chicken is Cooked to Order – Please Allow 30 Minutes). Having skipped lunch we ordered a queso dip and chips with our drinks.

Sooner than expected a large tray of dishes was headed our way. A platter of chicken (each order includes ½ chicken), mashed potatoes, crackling gravy, veggies and homemade Parker House rolls. Even with high expectations we were not disappointed. Of course we couldn’t finish everything so a full box of leftovers accompanied us home. Desserts were tempting but we were much too well fed to indulge.

We noted that many extended families gathered for the chicken dinner, reminding us again of those long ago dinners at Grandma’s. With the restaurant’s popularity unless you’re willing to wait arrive early. On this rainy evening people even waited outside under the awning and umbrellas. They won’t be disappointed.

When You Go: Castle Cafe, 403 Wilcox St., Castle Rock, CO, 303-814-2233, http://castlecafe.com.

Baldpate Inn – July 18, 2014

Historic Baldpate Inn

Estes Park, Colorado

At least once each summer or fall we head south of Estes Park for lunch at the Historic Baldpate Inn. The rustic log lodge was first established just two years after Rocky Mountain National Park was designated. Since them vacationers and locals have found rest and repast after a park hike or visit.

The glassed-in porch dining room lures us for the inn’s soup and salad bar – or, shouldn’t I say tub – accompanied by homemade breads and desserts. Each day two different soups are featured, generally one hearty meat soup and a vegetarian selection. Yesterday, when we visited, beef stew and pumpkin curry soup were the daily choices. We all gave double thumbs up to the pumpkin curry and the two guys also enjoyed the beef stew.

An antique clan-footed bath tub filled with ice holds an array of glass jars and bowls of salad choices. Starting with either a leafy greens mix or fresh spinach (or some of both) we then select from traditional add-ons such as cucumbers, red radiates, black olives, carrots, jicama, bacon-bits, croutons, raisins. Homemade salad dressings top our custom salads. We also find three specialty salads each day. Yesterday we tried all three – fresh fruit in a lime/poppyseed dressing, a crisp corn/carrot/pepper salad and fruit in a light, creamy creation. Yum!

Hearty wheat bread is a daily staple and almost always their ever popular cornbread. My son Michael had one bite yesterday and said, “Taste just like yours Mom.” That’s because when I make cornbread it’s right out of the Baldpate Inn Cookbook. Moist with cream-style corn and shredded cheese this recipe can’t be beat. Usually we find two kinds of muffins or hot rolls. The lemon blueberry muffins were yummy yesterday but my all-time favorites are the butterscotch banana muffins.

Then it’s time for the very serious business of making one’s dessert selection. A silver tray holds slices of the available choices. Pies with flaky crusts are highlighted – rhubarb, cherry, blueberry, peach, apple, pecan, chocolate creme, key lime. Want it warm with a scoop of ice cream?

Walls of the dining room are covered with a historical collection of autographed photo portraits. Throughout our leisurely meal our eyes are drawn to the view across the pine forested treetops and the dozens of hummingbirds feeding just outside the windows. How could be ask for a better ambiance?

We never leave without revisiting the key room. A mystery novel, Seven Keys to Baldpate, inspired the inn’s name. When the author visited the inn and stated it was so similar to his imaginary Baldpate Inn.

Contributed by loyal guests today’s key collection is thought to be the world’s largest and includes ones for the Pentagon, Westminster Abbey, and Frankenstein’s castle. Keys hang from the ceiling, cover the walls and fill glass display cases. Attached tags tell interesting histories Each visit reveals a new story; such as, Key No. 7 that seven-year-old Timmy stole in 1952 and returned sixty years later. We watch children of guests who’ve left keys in the past search for that one special family key.

The porch calls guest to relax in one of the log rockers or the swing, enjoying deep breaths of pine-scented fresh air and conversation with family or friends. When the need to stir arises there’s a trail around nearby Lily Lake or longer hikes into Rocky Mountain National Park.

Baldpate lodging includes four cabins and twelve guest rooms in the inn – most of the lodge rooms share baths, all rooms have sinks, colorful quilts adorn each bed. Cabins range from one room to three bedrooms plus family room. All of the cabins have fireplaces and baths, two with whirlpools in addition to showers. Room rates include a three-course breakfast and late-evening snack. The Inn is open from Memorial Day weekend until mid-October. Perhaps we’ll return when golden aspen color the mountainsides.

When You Go: Baldpate Inn, 4900 S. Highway 7 (7 miles south of Estes Park), 970-586-6151, www.BaldpateInn.com.

Travel Post – April 5, 2014

Not Always Rosy

Lest the reader believes I find every travel experience wonderful, magnificent, enjoyable (generally true), today I share a restaurant that did not live up to expectations. The last time we were in Tucson we had dinner at the original El Charro Cafe, located in downtown Tucson, and were pleased with the experience. El Charro claims the title of the oldest continuously family owned Mexican restaurant in the US. I was determined to return during this trip.

I’ll take responsibility for some of tonights negativity. We arrived a little after 5pm on a Saturday evening. We’d had a pretty intense day with plenty of sun, exercise and no lunch; plus we were probably slightly dehydrated. The sidewalk outside the restaurant was already crowded with would-be diners waiting for a table. After placing our name on the list we headed to the bar only to find it much too hectic for our comfort level, so claimed a sidewalk waiting location.

When our name was called we were given a table just inside the door on the porch. A support pillar stood less than 16 inches away, a pillar that requires waiters, the rare bus person and new customers squeeze between it and our table. Service was sloooooow, probably 15 minutes to get a drink, napkins and silverware didn’t appear until we begged and 10 minus after the appetizer arrived. Of all evenings, when we needed a calm, relaxing dinner, we were in the middle of chaos, witness to unhappy staff and diners. And, the view out the window was the constant stream of arriving customers jockeying for position.

The guacamole was tasty but I bit into two separate stems, couldn’t help but wonder what else was “accidentally” included. Bob ordered El Charro’s signature dish, Carne Seca – lean Angus beef dried in the Sonoran desert sun, marinated, shredded and grilled with green chile, tomato and onions. The serving was generous but Bob felt it was under spiced and over dried.

I ordered Enchiladas Banderas, a trio with three different fillings each with a different sauce. This sounded like a good sampler but turned out to be two many flavors all run together with little distinction. By the time we finished our entrees we had no patience to wait for dessert. Waiting for the bill was painful enough. Disappointment all around, a Tucson experience we will bypass in the future.

Travel Post – April 2, 2014

Elvira’s Restaurant – Bar – Tequila

Tubac, Arizona

Elvira’s exterior fits into the artist community of Tubac perfectly – tan plaster walls, red tile pieces, colorful pottery, unusual metalwork. Walk through the door to find absolutely nothing usual. Stunning would be an understatement.Brightly colored light fixtures, baubles of blown glass reflect magentas, blues, crimson, gold and silver.

Chef/owner Ruben Monroy has a graphic arts and interior design background. Combining traditional and contemporary Mexican arts he shares the colors and culture of his native country. From every angle, in every nook and cranny there’s a new detail to note and admire. One’s tempted to play a game of I Spy With My Little Eye.

Ornately framed mirrors, flying cherubs, Mexican tin star lamps, multi-globe chandeliers, creative flower arrangements – what do you spy?

The original Elvita’s served customers in Nogalas, Mexico from 1927 – 2008. Monroy reports 95% were coming from north of the border. The Tubac restaurant opened in 2009. The menu displays Monroy’s creativity as much as the decor. Among the five or six mole choices Mole Negro remains “The King”, 34 ingredients in perfect balance. Seafood selections include at least eight shrimp preparations, Chilean sea bass, flounder, cabrilla and ahi tuna.

When visiting Tubac let yourself be dazzled by the cuisine, service and decor of Elvira’s.

When You Go: Elvira’s is located at 2221 E. Frontage Rd, Building A-101, Tubac, AZ, 520-398-9421, http://www.elvirasrestaurant.com. Open Tuesday – Saturday for lunch and dinner, Sunday 11am – 3pm. Closed Mondays.

Travel Post – April 1, 2014

Chile & Spice and Everything Nice

Santa Cruz Chili & Spice Co.

Chili in every form imaginable, plus a few more, calls customers to the Santa Cruz Chili Company a few miles south of Tubac, Arizona. I find it interesting to watch people enter: some come with shopping list in hand, other are totally intimidated even leery of sampling something from the tasting table. Many are awed at the multitude of products. Today a woman with cell phone in hand was calling a friend in Wisconsin for her requests. In addition to their own products, grown and processed in the fertile Santa Cruz Valley, they carry selections from other companies featuring Mexican and Southwest flavors.

Looking for cookbooks, regional history or adventure? A wide variety awaits perusal. After taste testing I must leave with a mango salsa, spicy bbq sauce plus several packets of seasonings for pork, tacos and beans. Once discovered Santa Cruz Chili is a must stop in Southern Arizona.

When You Go: Santa Cruz Chili & Spice Company is located just north of exit 29 off of Interstate 19 on the East frontage road, 520-398-2591. Store is open 8am – 5pm Monday – Friday, 10am – 5pm Saturday (Summer 10am – 3pm), Closed Sundays.

Travel Log – July 15, 2013

Old Martina’s Hall

Ranchos de Taos, New Mexico

For seven years visitors to the famed San Francisco de Asis church south of Taos saw a massive, achingly-slow renovation in progress across the street and wondered about its future. The multi-million dollar project finally came to an end last September with the opening of Old Martina’s Hall, a restaurant for breakfast, lunch and dinner, and a facility for special events, live music, dance hall, meeting and workshop rooms.

Thick adobe walls and the massive vigas above the great hall are original to the Ranchos fortress dating back to 1769. All settlers were required by the Spanish Governor to live within the two acre Ranchos Plaza to protect against attacks by raiding Comanches. The neighboring much photographed and painted church was built in 1812.

We stopped for dinner last night and were awed by the historic property. Although the great hall was not in use last night we looked up to the soaring ceiling and marveled at how the enormous logs were raised into place and their continued strength today.

The spacious dining room reflects traditional New Mexico design, such as a corner kiva fireplace ,combined with simple contemporary detail. Banco seating along one long wall was surprisingly comfortable with the multitude of turquoise-colored pillows adding a dash of color to the surrounding earth tones.

We were greeted by our cheery and attentive waitress, Pamela. She later told us, “I love working here,” which was evident in everything she did. While many of the menu items have a Southwestern overtone this is not a Mexican restaurant. I selected chicken schnitzel with a lemon butter caper sauce, accompanied with fresh asparagus. Generally served with frites I could substitute either the mashed or fingerling potatoes. Bob chose the grilled Atlantic salmon served atop a gazpacho sauce with roasted fingerling potatoes and topped with spears of tempura asparagus. He didn’t leave a single bite.

When it came time to see the dessert tray we were once again awed by the selection and presentation. An European pastry chef begins each day at 3:00 am to create the assorted, decadent treats. This was not a night to share one dessert. Bob opted for a fresh apricot tart. My piece de resistance was chocolate ganache in a phyllo pastry cup topped with creamy sea-salt caramel sauce. OMG! Heaven, but extremely rich. I actually had to box some for a bedtime snack with a tall glass of cold milk.

During our current stay in Taos I will definitely return to try the breakfast menu and Old Martina’s Hall’s pastry case will be a temptation every time I pass the historic landmark serving modern day tastes.

Travel Log – Thursday, March 21, 2013

A Day in Santa Fe

Shopping, Sculpture and Frivolity

We weren’t the only ones kicking up our heels in Santa Fe today. We met these high steppers created by Jim Agius at Ventana Gallery on Canyon Road. We stopped at the venerable gallery to see the whimsical watercolors of Tom Noble and enjoyed the works of numerous other artists. Memorable to Bob where the mixed media creations of Debra Corbett.

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Shopping started with a quick visit to a true Santa Fe original – Jackalope. We didn’t wander the multiple buildings and acres of pottery and “stuff”. Our purpose was the broad selection of World Music. New CDs play as I write.

Bob always likes to stop at Books and More Books to check out the shelves of used art books. Brushes and a book by artist Nancy Reyner were purchased at Artisan on Cerrilios Road.

In the afternoon we drove out to Tesuque Village for a leisurely stroll through the sculpture gardens at Shidoni Foundry and Galleries. The variety of styles, materials and creativity never ceases to amaze. We note numerous additions since our last visit seven months ago. A great way to spend a sunny spring afternoon.

New to us, but certainly not to the locals, was dinner at Andiamo! in the Rail Yard District. The highly recommended crispy polenta in a rosemary gorgonzola sauce did not disappoint for a starter. The well-dressed Caesar Salad was fresh and enough for both of us. Bob finished off his eggplant Parmesan with tomato basil spaghetti. As much as I liked the linguine with spicy grilled shrimp there is a box of leftovers going home with me tomorrow. We passed on dessert, however, the tiramisu looked most promising. Next time.

The big decision of the evening is a choice between relaxing in our favorite room at Inn at Vanessie or drinks and jazz piano next door. Frivolity anyone?

Travel Log – July 18, 2012

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Trading Post Cafe

Ranchos de Taos

We joined friends Dolores and Orell for dinner at the Trading Post Cafe tonight. Unbeknownst to any of us the Italian restaurant offers Mangia Festa, 3 course meals between 4- 6pm, Tuesday – Thursday for only $12. Such a deal!

The Mangia Festa features a cup of soup of the day, salad and the choice from six pasta entrees or pizza of the day. Pasta offerings include farfallel primavera, pasta bolognese, fettuccine alla carbonara, angel hair pasta with chicken and mushrooms in gorgonzola cream, portabello mushroom raviolis and penne arrabbiata.

Tonight’s soup was a chilled cream of avocado which Bob (surprisingly) really liked. Next was a fresh green salad with creamy Italian dressing. Bob and I both ordered the carbonara, on the advice of local friends, and were not disappointed. Dolores and Orell had the angel hair pasta dish. The servings were not large but the three courses were a very nice balance.

When Bob and I had dinner here on Saturday night we indulged in the marvelous flan. Because I baked a peach and cherry crostada today we bypassed the Trading Post desserts – with regrets.

They have an excellent pastry chef and there are many selections each day. If I’d known we were going to the Trading Post Cafe I would have put off my baking until tomorrow. Although that might not have worked because Bob says he’s going back tomorrow night for round two of Mangia Festa!