Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z
Monday, September 26, 2011
Taos A to Z Excerpt: Ristra
Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z
Friday, September 23, 2011
Recipe of the Month: Chile Rellenos
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
Monday, September 19, 2011
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
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.
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.
See more about Northern New Mexico Plants & Wildlife on Taos Unlimited
Monday, September 12, 2011
Taos A to Z Excerpt: Chamisa
Chamisa (also known as Rabbitbush) is a member of the Asteraceae family. It is a deciduous shrub, similar to sagebrush with a native range in the arid Western United States and Mexico. It is a shrubby, 12- to 90-inch perennial, producing pungent-smelling, golden-yellow flowers in late summer and early fall. Chamisa is seen literally everywhere in Northern New Mexico and is synonymous with the landscape of both Santa Fe and Taos. Chamisa is a significant source of food for browsing wildlife on winter ranges. Dense stands of chamisa often grow on poorly managed rangelands, in disturbed areas along roadways, and on abandoned agricultural property. It is, however, locally prized as a xeriscape plant that needs little care or specific watering. It thrives in a wide range of coarse, alkaline soils that are common to desert environments. Pruning the shrub back to several inches in early spring, before new growth begins, may help improve its ornamental value. I love chamisa! ~Jean
Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z
Wednesday, August 31, 2011
A Question of Taste: Chile Roasting Season
The New Mexico State Bird is the roadrunner. This little fellow is quite an amazing creature. One would expect that any flightless bird might become dinner for a rattlesnake, but the fact is that roadrunners kill and eat rattlesnakes. They are so fast, that they can pick a rattlesnake up by its tail and slam its head on the ground before the snake has a chance to strike. Quite a feat, I would say, and one which earns a real feast.
Which brings us to the New Mexico State Question. Now most states don’t have a state question, but this one is asked so frequently, the legislature had no choice but to adopt it. The question we would now ask the roadrunner is, “Red, or green?” No, we are not checking to see if the roadrunner is color blind, we are asking him what kind of chile he wants with that rattlesnake. And why not? New Mexicans put chile on almost everything.
Chile Rellenos are whole green chiles with eggs. Green chiles are heaped onto omelettes, burritos (of course!) and meats of all kinds, added to soups and stews, and in New Mexico, even McDonald's offers a chile burger. I once had a roommate who put green chile in tuna salad! Now red chiles are served as a sauce, and are not chunky like green chile. Contrary to popular opinion, red chile is not necessarily hotter than green, and in fact, the hottest chile pepper is green. In the mood for a mixture? Then your answer to the state question is “Christmas!”
The average New Mexican probably has a freezer loaded with chiles, or buys any of numerous brands of green chile refrigerated or frozen. And in their pantry is generally a variety of chile sauces. My favorite is chipotle, made from jalapenos specially roasted to develop a delicious smokey flavor. And then there's the hardcore chile addict, who has a year’s stash of the peppers roasted fresh annually.
Throughout New Mexico, supermarket parking lots are turned into chile roasting stations after the chile harvest. Green chiles are purchased in large burlap bags, and the chile lover takes his or her place in line to wait for their batch to be roasted. The aroma of chiles roasting can be smelled blocks from any supermarket, and for those who live in New Mexico towns, it is a constant for several weeks.
I remember sitting in a Taos supermarket parking lot a couple of years ago, waiting for my cousin to finish her shopping. I was parked just next to the chile roasting “paddock,” watching the ritual, and listening to the sounds of the tumbling chile roaster. Now, my cousin loves chile, but does not have enough room in her freezer to store it in such quantity, so freshly roasted, still-sweating chiles are generally not a staple at her house.
As a woman walked by with her chile stash, I asked her if they perhaps sold any smaller batches, explaining my cousin’s situation to her. Well, this kind soul became my cousin’s “Chile Angel,” offering to sell me a couple of gallon zip lock bags of the still-warm peppers for $2.00. I jumped at the chance, knowing I would be rewarded with a big smile on my cousin’s face when I told her the news. She made those chiles last (it was an amount that she could freeze), enjoying them in numerous dishes for most of the following year.
The subject of chile brings up so many questions, I’m going to write about them in ongoing blog entries... sort of a running FAQ. In the meantime, it’s time to make cornbread and chipotle pinto beans. ~Aimee
Which brings us to the New Mexico State Question. Now most states don’t have a state question, but this one is asked so frequently, the legislature had no choice but to adopt it. The question we would now ask the roadrunner is, “Red, or green?” No, we are not checking to see if the roadrunner is color blind, we are asking him what kind of chile he wants with that rattlesnake. And why not? New Mexicans put chile on almost everything.
Chile Rellenos are whole green chiles with eggs. Green chiles are heaped onto omelettes, burritos (of course!) and meats of all kinds, added to soups and stews, and in New Mexico, even McDonald's offers a chile burger. I once had a roommate who put green chile in tuna salad! Now red chiles are served as a sauce, and are not chunky like green chile. Contrary to popular opinion, red chile is not necessarily hotter than green, and in fact, the hottest chile pepper is green. In the mood for a mixture? Then your answer to the state question is “Christmas!”
The average New Mexican probably has a freezer loaded with chiles, or buys any of numerous brands of green chile refrigerated or frozen. And in their pantry is generally a variety of chile sauces. My favorite is chipotle, made from jalapenos specially roasted to develop a delicious smokey flavor. And then there's the hardcore chile addict, who has a year’s stash of the peppers roasted fresh annually.
Throughout New Mexico, supermarket parking lots are turned into chile roasting stations after the chile harvest. Green chiles are purchased in large burlap bags, and the chile lover takes his or her place in line to wait for their batch to be roasted. The aroma of chiles roasting can be smelled blocks from any supermarket, and for those who live in New Mexico towns, it is a constant for several weeks.
I remember sitting in a Taos supermarket parking lot a couple of years ago, waiting for my cousin to finish her shopping. I was parked just next to the chile roasting “paddock,” watching the ritual, and listening to the sounds of the tumbling chile roaster. Now, my cousin loves chile, but does not have enough room in her freezer to store it in such quantity, so freshly roasted, still-sweating chiles are generally not a staple at her house.
The subject of chile brings up so many questions, I’m going to write about them in ongoing blog entries... sort of a running FAQ. In the meantime, it’s time to make cornbread and chipotle pinto beans. ~Aimee
Wednesday, August 24, 2011
Taos A to Z Excerpt: Bandana
Definition: “A large handkerchief or neckerchief, typically of cotton, often having a colorful pattern; a red paisley bandana kerchief, neckerchief, headscarf, or babushka.” A kerchief (from the French, couvre-chef, “cover the head”) is a square or triangular piece of cloth tied around the head or neck for protective or decorative purposes. Bandannas are worn as a practical garment by outdoor workers such as farmers and cowboys, who wear them around the neck to wipe the sweat off their faces and keep dust out of their collars.
There are several methods of bandana folding and many different uses for them. In the past, these handy handkerchiefs were folded into common workers’ squares, and tucked into pockets for the more traditional uses, but they have also been used as bandages, compresses to stop bleeding, and folded into triangles, to be worn around the neck as slings.
Cotton bandanas in regulation sizes, are available in a multitude of patterns and colors. Today, bandanas have many new uses, and are in style as head coverings, and are folded and worn in different ways.
Bandana folding: Regular bandanas, being square, are folded into a triangle, placed low on the forehead, just above the eyebrows, and tied in a manner to secure the back triangle to the head. These are often worn by motorcycle enthusiasts underneath their helmets, or as Western wear, alone or under a cowboy hat. Folded bandanas can also become a type of head scarf, when they are folded into a triangle, placed on the top of the head, brought behind the ears, and tied to leave the back triangle point free. ~Jean
A Bit of Personal Bandana Trivia: About 10 years ago, I took to wearing a bandana on my head almost every time I went outside or into town (the exception would be if I chose to wear a cowboy hat, instead). For quite awhile I was unaware that anyone took notice of it. Then, one day I met with a woman for some business concerns and the first thing she said to me was, “Oh, you’re the woman who always wears the bandana! I see you at the market quite often.” Now, I find more and more, people seem to compliment me on the bandana I am wearing. I have collected quite a few unusual and colorful ones over the years! ~Jean
Above: My dog, Juno, wearing his favorite bandana.
Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z
There are several methods of bandana folding and many different uses for them. In the past, these handy handkerchiefs were folded into common workers’ squares, and tucked into pockets for the more traditional uses, but they have also been used as bandages, compresses to stop bleeding, and folded into triangles, to be worn around the neck as slings.
Cotton bandanas in regulation sizes, are available in a multitude of patterns and colors. Today, bandanas have many new uses, and are in style as head coverings, and are folded and worn in different ways.
A Bit of Personal Bandana Trivia: About 10 years ago, I took to wearing a bandana on my head almost every time I went outside or into town (the exception would be if I chose to wear a cowboy hat, instead). For quite awhile I was unaware that anyone took notice of it. Then, one day I met with a woman for some business concerns and the first thing she said to me was, “Oh, you’re the woman who always wears the bandana! I see you at the market quite often.” Now, I find more and more, people seem to compliment me on the bandana I am wearing. I have collected quite a few unusual and colorful ones over the years! ~Jean
Above: My dog, Juno, wearing his favorite bandana.
Read more about Taos, Santa Fe, and Northern New Mexico on Taos A to Z
Monday, August 22, 2011
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
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
Friday, August 19, 2011
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
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
Wednesday, August 17, 2011
Taos Mountain Music Festival
In August of 2009, approximately 4,000 people gathered in the village of Taos Ski Valley to enjoy the 1st Annual Taos Mountain Music Festival. Music lovers of all ages spent the day enjoying music, food and games on Taos Ski Valley’s Strawberry Hill.
Now in its third year, the Taos Mountain Music Festival is expanding. The festival has become so popular so quickly, that more music has been added, and this year’s festival is scheduled for August 20th and 21st.
It’s no surprise. The Taos Ski Valley is an ideal setting for an outdoor music festival. The festival site is located at the base of the Taos Ski Valley ski runs, and is surrounded by the Carson National Forest and the Sangre de Cristo Mountains. The Festival presents a wide spectrum of music, including Blues, Rock, Hip-Hop, Country, Latin, and Reggae. Festival promoters encourage bringing sunscreen, hats, lawn chairs, blankets, and warm clothes. A photo ID is required to purchase alcoholic beverages, and an ATM is on site. Sorry, pets are not allowed, but beach balls and hula hoops are encouraged.
Now in its third year, the Taos Mountain Music Festival is expanding. The festival has become so popular so quickly, that more music has been added, and this year’s festival is scheduled for August 20th and 21st.
It’s no surprise. The Taos Ski Valley is an ideal setting for an outdoor music festival. The festival site is located at the base of the Taos Ski Valley ski runs, and is surrounded by the Carson National Forest and the Sangre de Cristo Mountains. The Festival presents a wide spectrum of music, including Blues, Rock, Hip-Hop, Country, Latin, and Reggae. Festival promoters encourage bringing sunscreen, hats, lawn chairs, blankets, and warm clothes. A photo ID is required to purchase alcoholic beverages, and an ATM is on site. Sorry, pets are not allowed, but beach balls and hula hoops are encouraged.
Monday, August 15, 2011
Hot Chili Days, Cool Mountain Nights
It’s the time of year that lends a fiery passion to New Mexico. Time for chile pickin’, chile roastin’, chile dryin’, and chili cook-offs.
Not surprisingly, Red River makes a big to-do out of it all, with its annual “Hot Chili Days, Cool Mountain Nights” Music Festival & Cook-off. This year the festival runs August 18th through 20th, and features the “Red River Red” CASI Chili Cook-off, the New Mexico State Green Chile Championship, and a Lone Star BBQ Society Cook-off. Well, that should be enough red or green chile for just about anyone!
This spicy three-day celebration combines a singer/songwriter music festival at venues throughout Red River from Thursday through Saturday, with multiple cook-offs in Brandenburg Park on Saturday.
The cook-off this year is the CASI (Chili Appreciation Society International) Four Corners Regional Cook-off, so Red River is expecting more chili cooks than ever. They are also hosting the Lonestar BBQ Society for their third cook-off in Red River, and are once again having the New Mexico State Green Chile Championship.
There will be a new overall “People’s Choice” category this year allowing for a huge prize (with cash) for the favorite entry in the PC category. This event is open to numerous recipes, including salsa, chili, green chile, jalapeno poppers, cobbler, beans, or whatever the cooks might dream up.
So make your way to Red River this weekend for some hot food and cool music.
Not surprisingly, Red River makes a big to-do out of it all, with its annual “Hot Chili Days, Cool Mountain Nights” Music Festival & Cook-off. This year the festival runs August 18th through 20th, and features the “Red River Red” CASI Chili Cook-off, the New Mexico State Green Chile Championship, and a Lone Star BBQ Society Cook-off. Well, that should be enough red or green chile for just about anyone!
This spicy three-day celebration combines a singer/songwriter music festival at venues throughout Red River from Thursday through Saturday, with multiple cook-offs in Brandenburg Park on Saturday.
The cook-off this year is the CASI (Chili Appreciation Society International) Four Corners Regional Cook-off, so Red River is expecting more chili cooks than ever. They are also hosting the Lonestar BBQ Society for their third cook-off in Red River, and are once again having the New Mexico State Green Chile Championship.
There will be a new overall “People’s Choice” category this year allowing for a huge prize (with cash) for the favorite entry in the PC category. This event is open to numerous recipes, including salsa, chili, green chile, jalapeno poppers, cobbler, beans, or whatever the cooks might dream up.
So make your way to Red River this weekend for some hot food and cool music.
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