Taste of Childhood
My sister Judy and I relive a taste of childhood with each visit to Steak ‘n Shake. We eagerly anticipate our first meal after landing in south Florida. There’s no need for a menu, I know I’ll order a double Steakburger™ with cheese and fries. The only question is whether or not I’ll opt for the platter and add a cup of chili topped with cheese and onion. Judy’s sure to order the patty melt with fries and garden salad. We regrettably forgo the pleasures of a thick milkshake.
Growing up in Central Illinois a visit to Steak ‘n Shake was our idea of dining out. In Champaign the iconic 1950s drive-in was on Green Street a few blocks west of the U of I campus. A flash of the headlights signaled your need for service, a carhop would rush out to the car to take your order returning with a tray piled high withsandwiches, fries and shakes. the tray clipped to the outside of your window. When all was finished, with another headlight flash she’d come to retrieved the tray.
Once I had a driver’s license, Friday nights were always high school ball games or school activities. Afterwards, I’d load up the Nash Rambler with girlfriends and head to Steak ‘n Shake. We always had Cokes and fries – one order for the front seat and one for the back. I don’t remember how much it cost but I do recall that each of us would leave a dime tip on the tray.
Later on there was an older boy from church I considered pretty special. Sometimes on Sunday nights we’d go to the newer Steak ‘n Shake on University, park in the back row, talk and watch who came and went. We always saw someone we knew.
When I married and moved too far west (Colorado) part of going home was always a Steak ‘n Shake visit. Seeing the familiar black and white striped awning and red sign could be cause for an unplanned Interstate exit.
On our latest stop we learn the company is proudly celebrating its 75th anniversary. The original opened in Normal, Illinois, just 50 miles from our hometown, in February 1934. A reputation was built on freshly ground steaks for the burgers and creamy, hand-dipped milk shakes. I fondly remember how much my father loved his strawberry milkshake and mother her orange freeze.
As part of the celebration Steak ‘n Shake currently offers four meals under $4. A single Steakburger™ with bacon, cheese and fries, a triple with fries, chicken fingers and fries and my favorite – double with cheese and fries. This is not fast food; meals are cooked as ordered and served on real plates with silverware. Fries are thin and crisp – a standard I judge all fries against.
We adamently deny being customers for all 75 years but, because our closest Steak ‘n Shake is 500 miles away and we can’t have one on a whim, excitement builds whenever we near a taste of childhood.
When You Go: More than 475 franchises in 22 states stand ready to serve customers. Check the website for locations, hours and menu specials.
There’s plenty to do in the 
The town lies west of the Organ Mountains along the Rio Grande River. 
Located in the center of the heart of chile-growing country we find delicious, authentic Mexican food. Many family owned restaurants use recipes handed down for generations. Especially on weekends, dinner may be accompanied by a live mariachi band. Several wineries welcome visitors to tasting rooms and wine festivals. Then there’s my favorite – 
The dining room overlooks Centennial airport’s runways and the western horizon – a panoramic mountain view from Pikes Peak to Rocky Mountain National Park. We watch helicopters come in for a quick refueiling and planes, from small two-seaters to corporate jets, land and take-off. As we finish the last bite of key lime pie the sun sinks below the mountains, capping our evening with a technicolor light show.
We’re lucky to grab a couple of seats at the bar where owner/family patriarch, Herb, sets up a steady stream of drinks. I start on a margarita served in a pint glass fruit jar. Before long I’m in conversation with two ladies from Green Valley (20+ miles north), they’re absolutely rapturous discussing Wisdom’s menu. They tell me Tuesdays are 2-for-1 margarita night and you need to get in line 20-30 minutes before opening.
We decide on one cherry burrito – split in half with a scoop of ice cream for each of us. Bob selects the bacon wrapped shrimp served with salsa, guacamole, sour cream, tortillas, rice and beans. I want to try a half-dozen items but settle on a chile relleno, turkey enchilada, rice and beans. Food arrives hot, tempting and oh so good. No wonder people drive for miles to eat at Wisdom’s. Our dinner partners introduce us to Herb’s granddaughter, Sasha. I’m guessing she’s about 10 years old and already a charmer.
owned business. “Estate grown” means Stahmann’s grow all of their own pecans, never buying from other sources. Acres and acres of orchards receive irrigation from the Rio Grande. From tree to packaging each step is carefully controlled. For instance, Stahmann Farms stopped using chemical insecticides in the late 1980s. Instead, thousands of ladybugs, lacewing flies and natural predators control the harmful green and black aphids.
On our last trip through Las Cruces I discovered the Stahmann store on the historic plaza of Old Mesilla. A couple of tins of cinnamon spice pecans went home with us. Bob swears he doesn’t remember any of this, he’s sure I devoured them all myself? This time we purchase a half-dozen tins, roasted & salted, cinnamon spice and mild chile dusted. We resist the temptation of pralines, pecan brittle, white chocolate pecans and a dozen more tantalizing treats. I do make sure we tuck a catalog into the bag, making a mental note of their gift packages and assortments the next time I need special presents.
Before leaving we treat ourselves to the richest, creamiest pecan praline ice cream cone I’ve ever enjoyed. And, I’ve tried quite a few in my years. There’s something totally decadent with indulging in such a treat at 10:15 in the morning.
Bob was ready for a switch from Southwest cuisine so Contessa became our destination. We expected it to be nearby but drove several miles before finding the address in a rather dark, nondescript strip mall. We experienced a moment of doubt about our choice. A Pizza Hut stood in the same parking lot nearer the street, should we go there instead?
In the name of research we made selections from the enticing dessert tray, raspberry cheesecake for Bob and cannoli for me. I opted for the traditional instead of the one with chocolate chips. Bob totally enjoyed the cheesecake but one bite of my cannoli and I thought I might have to fight him off with dual forks.
A Pass Key is an Italian sausage patty and cheese sandwich hot off the grill served with peperoncini and fries. I had mine with provolone cheese and chips. Bob chose half a Super Pass Key with three kinds of cheese. 
Where To Go - Travel USA 