Posts Tagged ‘new mexico cuisine’

New Mexico One Taste at a Time
By Pat Veltri, Sharon Niederman photos

Reprinted by permission of the Raton Range
Story appeared Tues., Jan. 25, 2011
It’s been said by a daily customer at Yum-Yum’s, a “mom and pop” restaurant, in Tularosa, that the brisket served there is so tender she has to take her teeth out to eat it! This is one example of the many culinary anecdotes, experiences, and traditions gathered throughout New Mexico by author, journalist, and photographer Sharon Niederman  while organizing and writing her latest book, New Mexico’s Tasty Traditions: recollections, recipes and photos.

Niederman’s tenth book is comprised of sixteen essays, each illustrated with colorful photos and each focusing on food legacies, histories, traditions, and recipes representative of New Mexico. New Mexico’s Tasty Traditions treats the reader to “an armchair tour of cafes, ranches, festivals, home kitchens and farmers markets through the eyes of a veteran food-travel writer” according to the back cover of the book. The book concludes with a special section providing readers with a ready-made schedule outlining the state’s fairs, festivals, and other food events for the coming year.  (more…)

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Sunday, November 28, 2010

A Little History, Travel, and It All Tastes Good

<!–COPYRIGHT:Copyright 2010 Albuquerque Journal–> By David Steinberg
Journal Staff Writer
“New Mexico’s Tasty Traditions — Recollections, Recipes and Photos” by Sharon Niederman
New Mexico Magazine, $27.95, 136 pp.
Sharon Niederman’s long-standing interest in food and travel converge in this engaging quilt of a book that is part travelogue, part cookbook and part cultural history.
A former Albuquerque resident who lives in Raton, Niederman takes the reader on a ride to eateries, homes and other locales around New Mexico.
In one section, she heads to Pietown, where she introduces the Daily Pie Cafe and the Pie-O-Neer Café. She interviews Kathy Knapp, who runs the Pie-O-Neer. The book contains her recipes for New Mexico Apple Pie and the French Pear with Ginger Pie.
The town, as the book explains, is on a 102-mile stretch of U.S. 60 west of Socorro. “In a refreshing change of pace, not a single fast-food establishment is in sight,” Niederman writes of the roadway, and then pursues a bit of sightseeing.
Check out, she writes, the “haunted ruins” of the Kelly Mine, Magdalena’s deserted stockyards and Charles Ilfeld’s warehouse. Isn’t the warehouse abandoned, too?
In another segment, Niederman writes about the popular watering hole Chope’s Bar & Café, in La Mesa, south of Las Cruces. She relates Chope’s family history and serves up its recipe for Chiles Rellenos.
Then the book declares enigmatically, “Las Cruces may be the New Orleans of New Mexico cuisine.” Huh? Niederman doesn’t support this throwaway speculative comparison; Chope’s is the only restaurant mentioned here.
The book also takes the reader to private homes and public events.
For example, you enter Tuda Libby Crews’ kitchen, where she is baking bizcochitos. She lives on the family’s Ute Creek Cattle Company Ranch in Bueyeros. The book, which includes her recipes for bizcochitos, discusses the origins of the cookie and the Great Legislative Debate in 1989 over the spelling, with a “z” or an “s.” Niederman says that “old-fashioned traditionalists (isn’t a traditionalist old-fashioned?) held out for “biscochito.”
One family event mentioned is the Glenwood Dutch-oven cookoff. That gives Niederman an opportunity to discuss the Dutch oven’s role in New Mexico cooking. The Dutch oven recipe here is Jane Shafer’s Arroz con Pollo. She is part of the Shafer Gallacher Ranch in Lincoln County.
The book refers to the public food-buying events known as farmers’ markets.
One section talks about urban gardening, focusing on the prolific, diversified, award-winning fruits, vegetables and flowers of the Albuquerque couple Jeanne Whitehouse and David Kammer.
Among other sections are those on the horno and a narrative about latkes, with the author’s recipe for the traditional Hanukkah dish.
David Steinberg is the Journal Books editor and an arts writer.
Sharon Niederman discusses, signs “New Mexico Tasty Traditions” at 4 p.m. Saturday, Dec. 4, at Collected Works, 202 Galisteo, Santa Fe; at 3 p.m. Dec. 5 at Bookworks, 4022 Rio Grande NW; and at 2 p.m. Dec. 12 at Tome on the Range, 158 Bridge St., Las Vegas, N.M.

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published by NEW MEXICO MAGAZINE,  will be available Dec., 2010. The book is a compilation of essays, photos and recipes celebrating the rich and varied cuisine of the state – from homesteader fare to horno bread baking to Cowboy Dutch oven cooking to making  ethnic specialties such as potato latkes and potica bread. More of a food history and culture book than a “cookbook,” it directs you to the best of New Mexico’s fiestas and festivals. The author is a 30 year veteran food-travel writer – this is her tenth book, the fourth she has illustrated with her own photographs. The book was edited by Emily Drabanski and designed by Bette Brodsky, and is distributed by University of New Mexico Press. This softcover is priced at about $27.00 and may be ordered from Amazon or your favorite bookstore.

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Only in New Mexico

Last night I met Billy the Kid’s grandson
Serving beans and sopaipillas
To  hungry souls these past forty years
Driving north through Vegas, snow coming in
We parked the UHaul
At the only open place in town (more…)

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Below is a draft of the introduction to NEW MEXICO’S TASTY TRADITIONS: RECOLLECTIONS, RECIPES & PHOTOS forthcoming this fall from New Mexico Magazine.  You are invited to LaVeta, Colorado Public Library May 20, 7 pm, for a slide lecture on the book.

New Mexico’s Tasty Traditions @ Sharon Niederman, 2010
Eating is not the only reason people come to New Mexico. A few of the other attractions are history, the beauty and variety of the land, the enduring cultures, the arts and the recreational possibilities. But tasting is essential. Days spent here, whether weeks, months or a lifetime, include sampling the distinctive flavors and inhaling the aromas of this special place.
They contain the warmth of the sun, the blessed moisture of rain and snow,  soul-satisfying nourishment of the earth, the patience of hands, and the wisdom of long tradition. They are deep and unforgettable.  We revel in the flavors of this land, a gathering of sense-defying flavors that exists nowhere else on earth. (more…)

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