Food of Santa Fe (P/I) International - Dave DeWitt Food Of The World Cookbooks

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      Published by PERIPLUS EDITIONS (HK) LTD., with editorial offices at 61 Tai Seng Avenue, #02-12 Singapore 534167 and 364 Innovation Drive, North Clarendon, VT 05759 U.S.A.

       Copyright © 1999

       Periplus Editions (HK) Ltd.

       All rights reserved. No part of this publication may be reproduced or utilised in any form or by any means without prior written permission from the publisher.

       ISBN: 962-593-400-6

       ISBN: 978-1-4629-1644-3 (ebook)

       Publisher: Eric Oey Editors: Melanie Raymond and Jane Doughty Production: Violet Wong

       Photo Credits: The photo on page 17 is by T. Harmon Parkhurst (neg. #68822) and is reproduced courtesy of the Photo Archives at the Palace of Governors, Santa Fe. The painting on the endpapers is by Amanda Grogan.

       Distributed by

      Asia Pacific 61 Tai Seng Avenue, #02-12 Singapore 534167 Tel: (65) 6280 1330 Fax: (65) 6280 6290 Email: [email protected] Web site: www.periplus.com

       USA, Canada, Latin America UK and Europe Tuttle Publishing USA 364 Innovation Drive North Clarendon, VT 05759-9436 Tel 1 (802) 773 8930 Fax 1 (802) 773 6993 [email protected] www.tuttlepublishing.com

       Printed in Singapore

      THE FOOD OF

       SANTA FE

       Authentic Recipes from the American Southwest

      Essays and recipes by Dave DeWitt and Nancy Gerlach

       Photography by Eduardo Fuss

       Styling by Christina Ong

      Additional recipes from:

       Kit Baum, El Farol

       Jeff Copeland, Santacafé

       Paul Hunsicker, Paul’s Restaurant of Santa Fe

       Katharine Kagel, Cafe Pasqual’s

       Mark Kiffin and Andrew MacLauchlan, Coyote Cafe

       Al Lucero, Maria’s New Mexican Kitchen

       Rosalea Murphy, The Pink Adobe

       Flynt Payne, Inn of the Anasazi

       Kelly Rogers, La Casa Sena

       Santa Fe School of Cooking

       Maurice Zeck, La Fonda

      Page 2: Its spectacular buildings, which echo the colour and form of the surrounding hills, make Taos Pueblo one of the most famous pueblos in New Mexico.

      Contents

       PART ONE: FOOD IN SANTA FE

       Introduction

       Native Americans and Their Food

       The Spanish Contribution

       Hot, Hotter, Hottest

       The Arrival of the Anglos

       Celebrations and Festivals

       Dining Out in Santa Fe

       PART TWO: COOKING IN SANTA FE

       The Santa Fe Kitchen

       Making Corn Tortillas

       Making Flour Tortillas

       Preparing Chillies

       Santa Fe Ingredients

       A Guide to Chillies

       PART THREE: THE RECIPES

       Basic Recipes

       Appetisers

       Soups and Stews

       Main Dishes

       Vegetables and Rice

       Breads

       Desserts

       Drinks

       APPENDIX

       Additional Recipes

       Sources

       Shopping Guide

       Shops and Artists

       Acknowledgments

       Index

      A hand-crafted santo, or saint, sits watch over a festive Christmas meal of posole (left) and chicos (recipes on pages 130-31).

      Part One: Food in Santa Fe

      “The City Different” melds local

       traditions with a hip, modern style

      In just a few short decades, Santa Fe has become the magical city of the Southwest, a destination for artists, writers, chefs and, of course, tourists. Nicknamed “The City Different”, Santa Fe’s reputation for tolerating individuality has had much to do with its attraction as a place to live. Its tremendous appeal as a trendy place to visit is the result of countless articles and books about the landscape, the art scene, the cuisine, the architecture and the Santa Fe look in clothing and jewellery-all part of what is termed Santa Fe style. And though its overexposure has fostered a certain Santa Fe blasé, there is just no denying the incredible charm of the place.

      The city is on a high desert mesa at 2,100 metres above sea level, offering spectacular views of the Sangre de Cristo Mountains that tower above it. The sun always seems to shine in Santa Fe and the quality of the light and the beauty of the mesas have drawn artists to the city for decades. The city’s adobe architecture, unchanged for centuries, reveals Santa Fe’s deep Native American roots. The buildings in the historic district-even new ones-all share the same ochre colour and smooth mud finish.

      Santa Fe residents view the huge influx of tourists each year as just a continuation of history. After all, during the past 400 years Santa Fe has been controlled by Native Americans, Spaniards, Mexicans, Americans and Confederates. Each of these groups helped create the flavours of Santa Fe.

      The first food fusion of Santa Fe occurred when Spanish settlers from Mexico founded the city in 1598, bringing European and Mexican ingredients that were combined with the corn cuisine of the native Pueblo Indians. New Mexican cuisine can thus be viewed as the northernmost of the Mexican regional cuisines; it is also the spiciest because of the New Mexicans’ love of chillies. The second food fusion occurred when Anglo-Americans arrived with new ingredients, recipes and restaurants offering the standard meat and potatoes

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