Nuevo Mexican Adventure!

I have been traveling around this summer seeing good friends but really trying to make time to indulge in some new food adventures!  Well, in my last adventure to New Mexico, I was able to achieve this! My dear friend and I made our way up from Albuquerque to Santa Fe and then up to Taos - where we really got to experience some real, authentic New Mexican cuisine. First of all, we had fantastic hotel accomadations at the historic Taos Inn where we felt the real treat was just wandering around this beautiful hotel.  However, we were entertained nightly in the Adobe Bar by amazing local artists and had the pleasure of having dessert from the famed Doc Martin restaurant. The first night we were there we tickled our taste buds with the fabulous Green Chile Creme Brulee with Biscochitos (or Bizcochitos). For those of you who do not know, Biscochitos are the State Cookie of New Mexico and are traditionally found in Taos! This is an anise flavored cookie with Rum or Bourbon, Cinnamon and Sugar. FUCKING FANTASTIC! This dessert was so well balanced with the warmth of the Green Chile Creme Brulee and the coolness of the Biscochitos. WOW! On that topic, I learned that the official spelling of the word 'chile' was made official by US Senator Pete Domenici of New Mexico by entering the spelling into the Congressional record...Interesting? Yes.

Our second evening in Taos was a bit more insightful into the savory aspect of New Mexican cuisine.  We had the thrill of having dinner at the wonderful Orlando's. We split the "special" for the evening which was Blue Corn Shrimp Enchiladas - blue corn tortillas, layered (not rolled) with cheese, onions, shrimp, zucchini and yellow squash then topped with Green Chile Caribe. Caribe is when the chiles are dried and crushed and made into a sauce (Texas friends think how Mole or Tomatillo Sauce is used - Caribe is the NM version). Also, we were able to try some of the native Posole, which is a thick stew of hominy corn simmered with onions and garlic. To be honest, the Posole was not my favorite - I much prefer good ol Spanish Rice - but that's OK! It is a New Mexico staple on their entree dishes.  For all of you die-hard Tex-Mex fans, New Mexican cuisine is a bit different - for example our layered enchiladas with blue corn versus white corn. Also, the use of the Chile Caribe - green in the late summer and red in the fall. Being that is is mid-July, we took the Green Chile experience to the highest level we could. Hell - we would have taken a  Green Chile bath when we detoured to Ojo Caliente if they offered it! :)

After Orlando's, we ventured back to our wonderful home away from home to see the next band playing - and of course, have more of that Green Chile Creme Brulee (and Biscochitos!).  Well, we definitely had more Creme Brulee, but after several margaritas, beers and coffee with Bailey's we decided to try the other chocolate dessert on the menu. I have no clue what it was or what was in it but I know it was a decadent chocolate upon chocolate upon chocolate pie. We were happy campers in New Mexico!