High Desert Plants & Wildlife, The Wild Burro, Part 6 in a Series

A “wild burro” is an unbranded, unclaimed, free-roaming burro found on Bureau of Land Management (BLM) or U.S. Forest Service (USFS), administered rangelands. The greatest number of wild burros live within the arid deserts of the Southwest. Wild burros are descendants of pack animals that wandered off, or were released by prospectors and miners.

The wild burro was first introduced into the Desert Southwest by Spaniards in the 1500s. Wild burros have long ears, a short mane and reach a height of up to five feet at the shoulders. They vary in color from black to brown to gray. Wild burros can survive in a wide variety of desert habitats as long as they are within 10 miles of drinking water.

Originally from Africa (where they were called the Wild Ass), these pack animals were prized for their hardiness in arid country. They are sure-footed, can locate food in barren terrain and can carry heavy burdens for days through hot, dry environments.

Early prospectors relied heavily on burros as they trekked long distances across the deserts in search of gold and silver. Many of these burros survived, even though their owners perished under the harsh desert conditions. Many more burros escaped or were released during the settlement of the West. Because of their hardiness, wild burros have thrived throughout the North American deserts, and their numbers have increased to perhaps 20,000.

Federal protection and a lack of natural predators resulted in thriving wild burros that grow in number each year. BLM monitors rangelands and wild burro populations to determine the number of animals, including livestock and wildlife, the land can support. Each year BLM gathers excess wild burros from areas where vegetation and water could be negatively impacted by over use.

These excess animals are offered for adoption to qualified people through BLM’s Adopt-a-Horse or-Burro Program. From 1973 through 1999, BLM has used this popular program to place more than 25,000 Wild Burros into private care.

Learn more about Wild Burros in the Plants & Wildlife section of Taos Unlimited

Recipe of the Month: Christmas Chile Jellies

 

The New Mexico state question is “Red or green?” Chile, that is. And if you want both, you enjoy your tamales “Christmas” style. It is only fitting that Christmas gift chile jelly should be Christmas style as well.

Ingredients:

For Green Chile Jelly:
1 tbsp. (medium to hot, to taste) green chiles, chopped
1 cup mild green chilies, diced
1 medium green bell pepper, diced
1-1/4 cup white wine vinegar
5 cups jam sugar
1 ounce liquid pectin

For Red Chile Jelly:
3 red bell peppers, diced
2 cups of jam sugar
6 medium to hot red chilies
1/2 cup white wine vinegar
1 ounce liquid pectin

Directions:

Combine the chiles and pepper with the vinegar in a food processor. Process until pureed (about 3 minutes). Transfer the puree and sugar to a saucepan. Bring to a boil over medium high heat, stirring constantly. Remove from the heat, skim the foam from the top and discard, then add the pectin.

Return to the heat and bring again to a hard boil for 2 minutes, stirring constantly. Remove from the heat and stir constantly for 5 minutes. As it cools, the jelly will begin to thicken. Pour it into clean, sterilized 8-oz. jars, leaving a 1/4” space at the top. Seal as desired.

Enjoy!

Purchase fresh or frozen flame-roasted New Mexico chiles

The Museums of Taos, New Mexico: A Taos Unlimited Blog Series, Part 6

This is the sixth in a series of blog entries about the museums in Taos and the surrounding area.

Taos Art Museum and Fechin House
In 1927, Russian-born, internationally-known artist, Nicolai Fechin joined the growing number of artists moving to Taos. His home, now open to the public as the Taos Art Museum, is a testament to his prolific talent.

 

Designed and constructed circa 1927-1933, the structure is on the National Register of Historic Places. Considered an architectural masterpiece, it is filled with Fechin’s distinctly Russian, elaborate woodcarvings on doors, windows, furniture and art. Also on display are his drawings and paintings, as well as those by members of the Taos Society of Artists, Taos Moderns, and works by contemporary artists.

To read about the other museums in Taos, New Mexico, visit the Museums section on Taos Unlimited

Recipe of the Month: Turkey Sweet Potato Stew

Ingredients:

1 cup diced onion
1 tbsp. olive oil
1 medium diced sweet potato
1 teaspoon dried oregano
1 teaspoon ground cumin
1/2 teaspoon ground chipotle powder (or to taste)
 2 cups turkey broth
1 can black beans, drained and rinsed
4 oz. chopped green chile
1 cup diced turkey
1/8 cup lime juice
Salt and fresh ground black pepper to taste

Directions:

Heat olive oil in heavy soup pot, add onions and saute about 5 minutes. Add sweet potatoes, oregano, cumin, chile powder, black beans, chilies, and broth, then bring to a boil. Lower heat to a simmer, and simmer until the sweet potatoes are tender (about 30 minutes), stirring a few times.

Add diced turkey and simmer 10 to 15 minutes more. (If using leftover Thanksgiving turkey, just heat through). Stir in lime juice, season with salt and pepper, garnish as desired, and serve.

Enjoy!

High Desert Plants & Wildlife, A Taos Unlimited Blog Series, Part 5

The Burro (Domestic)
The word burro is derived from the Spanish word “borrico” meaning donkey. Therefore, a burro is a small donkey, often used as a pack animal. A male donkey (jack) can be crossed with a female horse to produce a mule.

Burros come in many different colors including red, red roan, pink, blue, black, brown, and paint. By far, the most common color is grey with a white muzzle and white underbelly. Burros average 11 hands high (44”) and weigh about 500 pounds at maturity.

Burros are adapted to marginal desert lands, and have many traits that are unique to the species as a result. They need less food than horses. Overfed burros can suffer from a disease called laminitis. Unlike horse fur, burro fur is not waterproof, and so they must have shelter to protect them from rain and snow.

Burros have developed very loud voices to keep in contact with other burros of their herd over the wide spaces of the desert. Burros have larger ears than horses to hear the distant calls of fellow burros, and to help cool the burro’s blood. The tough digestive system of the burro can break down inedible vegetation and extract moisture from food more efficiently. Burros can defend themselves with a powerful kick of their hind legs.

 Despite early appearances of burros in Western society, the burro did not find widespread favor in America until the miners and gold prospectors of the 1800s. In the barren, nearly water-less hills, the burro adapted well and became indispensable to prospectors. Burros were used as pack animals for the prospectors, worked in the mines hauling ore, and carried supplies, water, and even machinery into desolate mining camps. Their sociable disposition and fondness for human companionship allowed the miners to lead their burros without ropes; they simply followed behind their master. The lone prospector and his trusty pack burro became a legendary symbol of the Old West. With the introduction of the steam train, these burros lost their jobs and many were turned loose into the American deserts. Descendants of these burros can still be seen roaming the Southwest in wild herds to this day.

By the early 20th century, the Burros began to be pets in the United States and some other wealthier nations, while remaining an important work animal in many poorer nations. The burro as a pet is best portrayed by the appearance of the miniature donkey in 1929. Robert Green imported miniature donkeys to the United States and was a lifetime advocator of the breed. Mr. Green is perhaps best quoted when he said, “Miniature donkeys possess the affectionate nature of a Newfoundland, the resignation of a cow, the durability of a mule, the courage of a tiger, and the intellectual capability only slightly inferior to man’s.” Standing only 32-40 inches, many families were quick to recognize the potential these tiny equines possessed as pets and companions for their children.

Although the Burro fell from public notice and became viewed as a comical, stubborn beast who was considered cute at best, the burro has recently regained some popularity in North America as a mount, for pulling wagons, and even as a guard animal. Some standard species are ideal for guarding herds of sheep against predators since most Burros have a natural aversion to canines and will keep them away from the herd.

Formal studies of their behaviour and cognition are rather limited, but burros appear to be quite intelligent, friendly, playful, and eager to learn. They are many times fielded with horses due to a perceived calming effect on nervous equines. If a burro is introduced to a mare and foal, the foal will often turn to the burro for support after it has left its mother.
 
Most burros (probably over 95%) are used for the same types of work that they have been doing for 6,000 years. Their most common role is for transport, whether that be riding, pack transport, or pulling carts. They may also be used for farm tillage, threshing, raising water, milling, and other jobs.

See more about Northern New Mexico Plants & Wildlife on Taos Unlimited

Recipe of the Month: Pumpkin Empanadas

Ingredients:

For the Filling:
1 (15-oz.) can pumpkin
1/2 cup sugar
1/4 teaspoon salt
1/2 teaspoon cinnamon
1/4 teaspoon ginger (optional)
1/8 teaspoon ground cloves (optional)

For the Dough:
1 cup water
1/4 cup sugar
1 teaspoon salt
2 (1/2-oz.) packages dry yeast (4-1/2 teaspoons)
1/8 teaspoon baking powder
1/2 teaspoon cinnamon
3 cups flour, divided in half
3/4 cup vegetable shortening

Directions:

Preheat oven to 350 degrees. Mix filling ingredients together and set aside.

Combine water, sugar, salt, yeast, baking powder, and cinnamon. Using an electric mixer, gradually blend in half of the flour. Add shortening and mix, then gradually blend in remaining flour.

Slap the dough balls between the palms of your well-floured hands until somewhat flattened, then roll out on a floured surface into circles approximately 4 inches in diameter and 1/8-inch thick. Place about 1-1/2 tbsp. of pumpkin filling in the center of each circle, fold over and seal the edges.

Bake on a greased cookie sheet until golden brown, 18 to 20 minutes (watch carefully as they can burn quickly).

Enjoy!

The Museums of Taos, New Mexico: A Taos Unlimited Blog Series, Part 5

This is the fifth in a series of blog entries about the museums in Taos and the surrounding area.

The Harwood Museum of Art (University of New Mexico)
The second oldest art museum in the state was founded by Elizabeth Harwood in 1923 in memory of her husband, Burt. Operated by the University of New Mexico, the collection celebrates the rich multicultural heritage of the community and commemorates Taos’ role in the development of seminal American art. Seven galleries display works from the 19th century to the present, including paintings by world-renowned artist Agnes Martin. Changing exhibits feature contemporary works by artists from Taos and elsewhere.

To read about the other museums in Taos, New Mexico, visit the Museums section on Taos Unlimited

Recipe of the Month: Chile Rellenos

 

Ingredients:

6 Fresh green chiles of a mild variety such as Ancho, Pablano or Anaheim
1/2 pound Queso Blanco or Monterey Jack cheese, shredded
(shredded spiced chicken may be used with or instead of the cheese)
1/4 cup flour
6 raw eggs (separated)
2 cups salsa verde and/or 2 cups Homestyle Salsa
1 cup vegetable oil, plus oil to coat chiles
Salt to taste   

Directions:

Rinse the chiles. Preheat oven to broil.

Coat chiles evenly with vegetable oil. Do not use olive oil, as it has a low smoke point. Place the chiles in a 9 x 14 baking dish and place on the top shelf of your oven.

Keep a close watch on the chiles. When the skins start to char and turn black in places, take the chiles out and flip them over. When both sides are fairly evenly charred, remove them from the oven.

Place chiles in a paper bag, roll the tip closed, and allow the chiles to steam. After a few minutes, check the skins. When the skin comes off easily, peel the chiles.

When the peppers are cool enough to handle, slit each pepper lengthwise. You may remove the stem or cut around it according to your preference. Remove the seeds and pulp, and with the back of your knife, gently scrape off any stray seeds which remain.

Fill the chiles. Fillings should be at room temperature or slightly chilled. If fillings are hot, the juices will flow out and cause the coating to slide off.

Use enough filling to stuff each chile relleno as completely as possible, but not so much that the seam won't hold together. Once the chiles are stuffed, you can set them aside for a few minutes or a few hours in the refrigerator.

Whip the egg whites at high speed with an electric mixer, until stiff peaks have formed.

Heat the oil in a skillet until a drop of water sizzles when dropped into the pan.

Beat the egg yolks with one tablespoon flour and salt. Mix the yolks into egg whites and stir to a thick paste.

Roll the chiles in 1/4 cup flour and dip each one in the egg batter. Coat evenly. Fry, seam side down on both sides until golden brown. Place on paper towels to drain.

Meanwhile, heat the salsa in a medium saucepan (either one or some of each). Place one or two rellenos on each plate and pour salsa over them. Serve immediately.

Enjoy!

Purchase fresh or frozen flame-roasted New Mexico chiles

High Desert Plants & Wildlife: A Taos Unlimited Blog Series, Part 4

Juniper Trees
Juniper is a coniferous plant of the cypress family, with more than 50 varieties ranging all the way from the arctic to tropical Africa. This 25- to 50-foot tree is common in the Southwest, where it causes severe allergic reactions in much of the population during late winter and early spring when it is in flower. Juniper berries are actually a modified pine cone, with fleshy scales that merge together to form an outer skin over the seed, giving it a berry-like appearance. The berries start out green, ripening into a blue, purple or nearly black color in 10 to 18 months, depending on the variety. Trees will typically contain berries at all stages of the ripening process.

 

Juniper is durable, adaptable and tolerates extremes of both heat and cold, making it a commonly used element in landscaping. This versatile plant includes tall tree, bushy, and creeping ground cover varieties. The trees are also some of the most popular species chosen for bonsai.

With the exception of a few juniper species, specimens have two types of leaves. Seedlings and occasional twigs of mature trees have needle-like leaves, while the mature plants produce tiny, overlapping, scaly leaves.

Several species of butterfly larvae feed exclusively on juniper, including the Juniper Carpet, Juniper Pug and Pine Beauty.

While highly toxic, juniper berries are used for medicinal purposes, in cooking and for other flavorings. Perhaps the best known use of these highly aromatic berries is the use of green berries in the flavoring of gin, which explains the particularly bad hangover that overindulgence in gin produces. In addition, the beautiful ripe blue to purple-black berries are used in numerous culinary applications, including a sauce for game meats, such as quail, pheasant, rabbit, boar, and venison. Juniper berries are typically used in Norwegian and Swedish dishes, and sometimes in German, Austrian, Czech, and Hungarian cuisine, often to flavor roasts. Northern Italian cuisine sometimes incorporates juniper berries, as well. While thought of mostly as a flavoring for the game meats and fowl, juniper berries also complement pork and beef dishes. Their pungent, piney flavor is particularly suited to marinades and sauces with black pepper, garlic, sage, thyme, or rosemary.

Juniper berries have diuretic, anti-inflammatory and antiseptic properties, and are used medicinally to treat a wide range of ailments, including asthma, arthritis, rheumatism, and to hasten childbirth. An infusion of juniper berries can be used as a topical antiseptic to treat wounds, acne and other skin disorders, including growths. The antiseptic action of juniper moves through the body, disinfecting the digestive system, relieving ulcers, colitis and urinary infections. It also removes uric acid from the body, relieving gout and kidney disease. High in natural insulin, juniper was used by certain Indian tribes to treat diabetes, as a contraceptive, and as an appetite suppressant in times of hunger or famine. A folk tale reported in Rodale’s Illustrated Encyclopedia of Herbs mentions more esoteric uses for juniper: “The plant’s pungent aroma has long recommended it for driving away evil spirits and disease. Legend has it that juniper planted beside the front door will keep out witches; the only way for a witch to get past the plant was by correctly counting its needles.”

See more about Northern New Mexico Plants & Wildlife on Taos Unlimited

Recipe of the Month: Fish Tacos

 

Taco Ingredients:

2 cups chopped white onion, divided
3/4 cup chopped fresh cilantro, divided
1/4 cup olive oil
5 tbsp. fresh lime juice, divided
3 tbsp. fresh orange juice
2 garlic cloves, minced
1 teaspoon dried Mexican oregano
1 pound tilapia, striped bass, or sturgeon fillets
Coarse ground salt
1 cup mayonnaise
1 tbsp. milk
Corn tortillas
2 avocados, peeled, pitted, and sliced
1/2 small head of cabbage, cored, thinly sliced
Salsa Verde
Lime wedges

Directions:

Stir 1 cup onion, 1/4 cup cilantro, oil, 3 tablespoons lime juice, orange juice, garlic, and oregano in medium bowl. Sprinkle fish with coarse salt and pepper. Spread half of onion mixture over bottom of 11 x 7 x 2 inch glass baking dish. Arrange fish atop onion mixture. Spoon remaining onion mixture over fish. Cover and chill 30 minutes. Turn fish; cover and chill 30 minutes longer. Whisk mayonnaise, milk, and the remaining 2 tablespoons lime juice in small bowl.

Brush grill grate with oil; prepare barbecue (medium-high heat). Grill fish with some marinade still clinging until just opaque in center, 3 to 5 minutes per side. Grill tortillas until slightly charred, about 10 seconds per side.

Coarsely chop fish; place on platter. Serve with lime mayonnaise, tortillas, the remaining 1 cup chopped onion, the remaining 1/2 cup cilantro, avocados, cabbage, Salsa Verde, and lime wedges.

Salsa Verde Ingredients:

2 large fresh Anaheim or other mild chiles
1/2 pound tomatillos, husked, rinsed, and diced
1-1/2 cups low-salt chicken broth
2 large green onions, chopped
1 large serrano chile, stemmed, and seeded
1 large garlic clove
1/4 cup fresh cilantro leaves (firmly packed)
1 tbsp. whipping cream
1 tbsp. fresh lime juice (optional)

Directions:

Char chiles directly over gas flame or in broiler until blackened on all sides. Enclose in paper bag; let stand 10 minutes. Peel, seed and chop chilies.

Combine tomatillos, broth, green onions, serrano chile, and garlic in medium saucepan; bring to boil over medium-high heat. Reduce heat to medium-low; simmer until mixture is reduced to 1-2/3 cups, stirring occasionally, about 18 minutes. Transfer mixture to blender. Add Anaheim chiles, cilantro and cream. Puree until smooth. Season salsa with salt and pepper. Add lime juice, if desired.

Enjoy!

Find New Mexico grown, fresh roasted, frozen and prepared chiles

The Museums of Taos, New Mexico: A Taos Unlimited Blog Series, Part 4

This is the fourth in a series of blog entries about the museums in Taos and the surrounding area.

La Hacienda de los Martinez
One of the few remaining Northern New Mexico style Spanish Colonial “Great Houses” open to the public, this hacienda served as an important trade center between the northern frontier of the Spanish Empire and Mexico City.

Built in 1804, this fortress-like building with massive adobe walls became an important trade center for the northern boundary of the Spanish Empire. The Hacienda was the final terminus for the Camino Real (the royal road) which connected northern New Mexico to Mexico City. The Hacienda also was the headquarters for an extensive ranching and farming operation.

Severino and his wife Maria del Carmel Santistevan Martinez raised six children in the Hacienda. Their eldest son was the famous Padre Antonio Martinez who battled the French Bishop Lamy to preserve the Hispanic character of the Catholic Church in the territory. The Padre was a dynamic social reformer who created the first co-educational school in New Mexico and brought the first printing press to Taos.

Today, the Hacienda’s 21 rooms, surrounding two courtyards, provide the visitor with a rare glimpse of the rugged frontier life and times of the early 19th century.

To read about the other museums in Taos, New Mexico, visit the Museums section on Taos Unlimited

Wild & Scenic Rivers, Part 3: The Pecos River

National Wild and Scenic River status is a designation made by Congress for the purpose of protecting naturally flowing rivers from development which would substantially change their wild or scenic nature.

Selected rivers in the United States are preserved under this designation for possessing “outstandingly remarkable” scenic, recreational, geologic, historic, or other similar values. Rivers, or sections of rivers, so designated are preserved in their free-flowing condition and are not dammed or otherwise impeded.

New Mexico has four designated Wild and Scenic Rivers, which include the Rio Grande, the Rio Chama, the Pecos River, and the east fork of the Jemez River. These rivers flow through some of the most breathtaking landscapes New Mexico has to offer.

Famous in the folklore of the Old West, the expression “West of the Pecos” made reference to the rugged frontiers of the Wild West in the latter half of the 19th century. The Rio Pecos played a large role in the exploration of the Southwest by the Spaniards.

The Pecos River headwaters are located north of Pecos, New Mexico, at an elevation of 12,000 feet. The river flows from the western slope of the Sangre de Cristo Mountains through the rugged granite canyons and high alpine meadows of the Pecos Wilderness, forming several waterfalls. The river flows a total of 926 miles through the Santa Fe National Forest in North Central New Mexico and neighboring Texas, before it empties into the Rio Grande near Del Rio. The Pecos is one of New Mexico’s most heavily fished trout streams.

The upper reaches of the Pecos flow through deep forest year-round. The river provides seasonal whitewater opportunities for canoeists and kayakers, and excellent year-round fly fishing. Other recreational activities on the Pecos River include mountain biking, hiking, horseback riding, hunting, scenic drives, and wildlife viewing.

Find out more about New Mexico’s Wild & Scenic Rivers

High Desert Plants & Wildlife: A Taos Unlimited Blog Series, Part 3

Cactus of the Northern New Mexico High Desert
We will complete this series on cactus with some general facts about the species.

All cacti are succulents, but not all succulents are cacti. What separates a cactus from a succulent is the organs that produce the spines, and some other characteristics specific to fruit formation.

Many of the smaller cactus that live in a desert environment are situated under bushes or in behind rocks and do not receive constant, intense sunlight. The native habitat of many other cacti is often at a higher altitude (where the light is strong but the temperatures are far cooler than on the desert floor), or in tropical jungle-like environments. Many cactus dwell at higher altitudes and underneath pine trees, where they receive very little direct sun.

This vintage postcard illustrates the colorful variety of cacti (cactus) that abound in Northern New Mexico and the entire Southwest. The cacti are quite fascinating plants that grow in all shapes and sizes, with flower blossoms of many kinds and colors.

All cacti need a rapidly draining, porous soil mix. If kept fairly dry, most cactus can tolerate without difficulty night-time temperatures which are consistently as low as 32 degrees.

Cacti have a thick, hard-walled, succulent stem. When it rains, water is stored in the stem. The stems are photosynthetic, green, and fleshy. The inside of the stem is either spongy or hollow (depending on the cactus). A thick, waxy coating keeps the water inside the cactus from evaporating.

Many cactus can also be grown from broken-off parts of the plant, but the new plant will be genetically identical to the original plant.

Read more about Northern New Mexico Cactus on Taos Unlimited

Turquoise: Part 3 in a Series

Types of Turquoise
There are five types of turquoise, as described by law. All turquoise for sale worldwide will fall into one of the following categories:

Natural Turquoise
This is that is so hard and beautiful that is able to be mined, cut, polished and set into a piece of jewelry without any kind of treatment. Less than 3% of all the turquoise on the market worldwide is classified as “natural.”

Stabilized Turquoise
This is a soft, chalky turquoise that has been injected with a clear epoxy resin. The resin, under pressure, is absorbed into the rock, permanently hardening it and deepening the color. The colors in stabilized turquoise are permanent and will not deepen over time, like natural turquoise. Most of the turquoise on the market today is the stabilized type. It is quite beautiful and is usually a very good value.

Treated Turquoise
This type of turquoise is soft and has been stabilized, but the epoxy resin has also been dyed. Colors in treated turquoise can sometimes look artificial. Prices for this kind of turquoise should be much less than the natural and stabilized varieties.

Reconstituted Turquoise
This turquoise is very low grade. It has been ground into powder, saturated with epoxy resin, dyed, and compressed into blocks and/or cakes. It is then cut into shapes for jewelry making. This is the least expensive type of turquoise.

Imitation Turquoise
This is not real turquoise, but is made from resin or plastic. Sometimes it hard to tell the difference visually, so it’s always best to ask before you buy.

More about Turquoise on Taos Unlimited

Day Trips: High Road to Taos, Part 3 in a Series

Las Trampas
Leaving Truchas and continuing on NM 76 towards the village of Las Trampas, enjoy a spectacular vista as the valley opens before you, with the Truchas Peaks rising on the eastern horizon. 

Founded in 1751, by a Spanish land grant entitled Santo Tomas Apostol del Rio de las Trampas, (Saint Thomas, Apostle of the River of Traps), Las Trampas was settled by 12 families from Santa Fe. Located in the valley between Truchas and Picuris, Las Trampas is approximately halfway between Taos and Santa Fe, on what is now the High Road to Taos. As with other communities established at that time, the village was built around a plaza. When the village came under attack, the entrances to the plaza could be blocked to create a fortress. And the village did survive numerous attacks, as well as a smallpox epidemic.

Of note is the church of San Jose de Gracia at Las Trampas, one of the finest examples of the parish church still existing, with outstanding reredos, or altar screens, painted by well-known santeros. Parish churches were a more elaborate structure, based on the original mission churches which were established by the Spanish in New Mexico. The mission churches were simple rectangular structures of adobe bricks with flat wood beam ceilings. They were fashioned after the fortified churches of Mexico, with tall, bright, white-washed interiors. Constructed of the same materials, the parish churches evolved into a cross-shaped plan like the great cathedrals of Mexico and Spain. To the exterior of the mission church were added one or two simple bell towers.

Travelers coming from the direction of Santa Fe, on the High Road to Taos, first see San Jose De Gracia as they round a bend in the mountain road and descend into the village. The church sits peacefully in the middle of the village, as it has for centuries. If the doors to the church are open, visitors are welcome to enter the church and view the works of art by local artisans which adorn the interior of the church. ~Aimee

Learn more about Trampas at Taos Unlimited

The Museums of Taos, New Mexico: A Taos Unlimited Blog Series, Part 3

This is the third in a series of blog entries about the museums in Taos and the surrounding area.

E.L. Blumenschein Home and Museum
Housed in a circa 1797 traditional adobe structure, the E.L. Blumenschein Home and Museum celebrates the artist who was so instrumental in establishing the Taos Society of Artists. Blumenschein first arrived in Taos in 1898, with his friend and traveling companion Bert G. Phillips, when a wheel broke on their wagon; they decided to stay.

 

The Blumenschein Home, which he acquired in 1919, is the only home of a Taos Society of Artists member that is open to the public. It features family possessions, a diverse art collection and eclectic furnishings that are preserved much as they were when the Blumenschein family lived there. The blend of fine European furnishings, Spanish Colonial antiques, and works by early Taos artists within the rustic home creates a uniquely Taos experience.

To read about the other museums in Taos, New Mexico, visit the Museums section on Taos Unlimited

New Mexico’s Wild & Scenic Rivers: Part 2, The Rio Chama

National Wild and Scenic River status is a designation made by Congress for the purpose of protecting naturally flowing rivers from development which would substantially change their wild or scenic nature.

Selected rivers in the United States are preserved under this designation for possessing “outstandingly remarkable” scenic, recreational, geologic, historic, or other similar values. Rivers, or sections of rivers, so designated are preserved in their free-flowing condition and are not dammed or otherwise impeded.

New Mexico has four designated Wild and Scenic Rivers, which include the Rio Grande, The Rio Chama, the east fork of the Jemez River, and the Pecos. These rivers flow through some of the most breathtaking landscapes New Mexico has to offer.

The Rio Chama
Flowing through a multi-colored sandstone canyon, which is at times 1,500 feet deep, the Rio Chama is a major tributary of the Rio Grande in Northern New Mexico. The Rio Chama’s mild rapids and stunning vistas make this the perfect river for relaxing family rafting and camping trips.

 

Kayaking and canoeing are also extremely popular. A float through the entire 31-mile canyon and its Class II rapids, can take two to three days. There are scenic and heavily forested side canyons to explore, and quite a few historical sites. Much of this region is designated Wilderness or Wilderness Study Area, making its use fall under wilderness rules and regulations, with the exception of the lower eight miles of the canyon.

Access to the Rio Chama has been limited since 1990. Because of the high demand for float trips in late spring and summer, a lottery system has been established to assign launch dates. Applications for floatboating and rafting permits for the upper canyon must be filed by February 1st of each year, and can be obtained by contacting the Bureau of Land Management (BLM).

Find out more about New Mexico’s Wild & Scenic Rivers

Blast from the Past: Frontier Circus, Classic TV

Frontier Circus was a short-lived Western television series about a traveling circus roaming the American West in the 1880s. The show aired on the CBS television network from October 5, 1961, until September 6, 1962, and was filmed by Revue Productions.

The show featured veteran Western television and movie performers including: Chill Wills as “Colonel Kasey Thompson,” John Derek as “Ben Travis,” Richard Jaeckel as “Scout Tony Gentry,” and J. Pat O’Malley as “Duffy.” Thompson and Travis were the owners of the T & T Circus. The circus ran into lots of difficulties and troubled characters during its short run.

The difference between its plot and the plot of most standard Westerns may have led to its short run. Frontier Circus is a true rarity, as it has not been syndicated in the U.S. since its cancellation.

Frontier Circus ran opposite two very popular ABC sitcoms, “The Adventures of Ozzie and Harriet” and “The Donna Reed Show,” and another western series, “The Outlaws” on NBC.

This is a very enjoyable show from those good ole days gone by. If you like "Rawhide," "Wagon Train," or "The Rifleman," then you are bound to like "Frontier Circus."

Buy Frontier Circus on Amazon.com

For more of the Wild West, visit Taos Unlimited’s Western Funhouse

Vintage Western Plastic Toys: Part 3 in a Series

The Vintage Western toys featured in our Western Funhouse photo albums are from the 1930s, 1940s, 1950s, and (in some cases) beyond. During the early- to mid-20th century, several generations of America kids loved playing with these amazing creations. We’ve corralled some fine examples of these toys from days gone by for your viewing pleasure. Perhaps they will bring back some fond memories or simply entertain you with their good old-fashioned style.

So have some fun looking through our collection of Vintage Western Toys in the Western Funhouse section of the Taos Unlimited website. We’ll continue now with the plastic toys.

Taos Unlimited’s Vintage Western Plastic Toys Photo Album

Visit the Taos Unlimited Western Funhouse

Day Trips: High Road to Taos, Part 2 in a Series

Cordova and Truchas
The next stops on the High Road to Taos are two communities small enough, and close enough together to share a zip code.

Cordova
Originally named Pueblo Quemado for  an ancient, burned-out pueblo, Cordova was settled as an expansion from the Chimayo valley. The tiny community was abandoned in 1748 due to renegade Indian attacks, and permanently re-settled by 1750, named Cordova for a prominent local family.

Cordova is best known for the Lopez family of Santeros, or saint-carvers.

Originally, Spanish usage reserved the term santos for holy personages, including the saints as well as the Holy Family and for blessed objects which represent or are associated with them. The term “santero” referred to a wide range of persons who cared for a church or chapel and its furnishings, or who made, repaired, or repainted images. While the term santos has evolved into a broader meaning, including spiritually significant icons as well as animals and other folk images, the meaning of santeros has narrowed, now referring only to those who carve santos.

Jose Dolores Lopez (1868-1937) was a fifth generation santero, and like his forbears, he made his living also by making carved and painted screen doors, frames, nichos, shelves, chairs, tables (and even mailboxes and coffins), as well as being a maker of paper flowers and filigree jewelry, and a weaver. He also served as the town cobbler.

Lopez’s early santos were in the traditional painted style, but in the 1920s he began to develop what would become a unique style to his family; intricately carved santos of natural wood. He made use of the natural grain and unusual shapes present in local woods such as juniper, aspen and cedar.

Though his son George grew up with the tradition, for a time he went his own way, working on the railroad in Colorado, and then in Los Alamos during World War II. During long nights in the railroad camps, George started whittling small santos reminiscent of those he had watched his father carve in his youth. After the war, he returned to Cordova to take up the art full time.

George’s work continued the evolution of the art form, and in 1982, he was awarded the National Heritage Fellowship by the National Endowment for the Arts. The Lopez santero tradition is carried on today by his niece Sabinita Lopez de Ortiz.

Truchas
The next stop on the High Road is Truchas, halfway between Santa Fe and Taos, where it straddles a ridge 8,400 feet above sea level. The colony of Truchas was established by a Spanish land grant in 1754 as an outpost. Built as a walled compound around a plaza, its purpose was to provide a buffer between other Spanish settlements and nomadic Apache and Comanche bands who often raided both Spanish villages and Indian pueblos.

There are numerous traditional crafts in evidence, including weaving, wood carving, furniture making, quiltmaking, and local pueblo pottery. In addition, Truchas has several galleries which feature contemporary local artwork and imported handicrafts.

Because the community has remained unchanged for so long, it still operates by many of the original Spanish land grant bylaws. For example, cars must share the roads with livestock, giving the livestock right-of-way.

Truchas offers stunning views of the Truchas Peaks, part of the Sangre de Cristo Mountains, (nearly 5,000 feet above the community) and the Espanola Valley. The Truchas Peaks are a beautiful group of mountains with a true wilderness character, making them a destination for serious hikers and climbers.

More about Cordova, New Mexico

More about Truchas, New Mexico