Bits & Bites


Motorado 2016

by Marc LaRouche

Five years in the making, the 2016 Motorado Classic Motorcycle Show was a great success. The Motorado once again proved that there is a real interest in our community for bringing a first-rate motorcycle event to the Santa Fe area. With over 100 vintage motorcycles on exhibit, over 1,500 spectators attended this one-day spectacle, on arguably the hottest day of the year, (one day behind the beginning of Summer), on June 19, 2016.

Highlights of the day included several demonstrations by the New Mexico State Police on BMW motorcycles in intricate displays of their prowess as precision riders, as well as some “bad boys” showing off their stuff with wheelies, stoppies and other tricks in front of the crowds lined up on the grounds of La Tienda, the host site for this annual event. Produced by the Motorado Motorcycle Club, this non-profit event gives its net proceeds to the Santa Fe Animal Shelter and Humane Society.

Overnight Getaway in Taos

by Debbie LaRouche

On our distribution run for the January/February issue of The Corridor we decided to make a little staycation by staging in Taos for the night. We live in Eldorado, so the prospect of the trip back down the hill in pitch-black night through the Embudo Canyon is not our favorite. We booked a room at the Historic Taos Inn in one of the many ground-level rooms, in one of the former homes that make up the compound surrounding the hotel. We were given a wonderful room with a queen size bed, full bathroom and a wood burning fireplace, complete with firewood. Our room had 2 comfortable Mexican lounge chairs, a small table and a dresser complete with wine and beer glasses – even a corkscrew.

Our visit happened to coincide with the championship playoff game between the Denver Broncos and the Pittsburgh Steelers. Our room was steps away from the hotel bar and restaurant. The bar had the football game on and there was live music in the lobby of the hotel. As we planned to return to the Hotel and restaurant for dinner later that night, we ventured out and took a stroll to Eske’s Brewery, a funky locals favorite, where we enjoyed their nachos and a flight of beer samplers while picking up bits and pieces of the game from one of their TVs, all the while taking in the local ambience and Taos “vibe”. The beer sampler had some winners! Our favorites were the Green Chile Beer, Barley Wine and Scottish Ale.

After a brief respite in our cozy room back at the hotel we decided to make the (very) short trek to dinner at Doc Martin’s, the famous restaurant at the Taos Inn. We started with some drinks, a nice Pinot Grigio for me and Marc declared that he had to try the Sazerac (an authentic New Orleans specialty brought to the bar by a local NOLA expat), a concoction of rye whiskey, bitters and absinthe. This drink has a nice kick and a faint sweetness from the absinthe, a licorice-style liquer. Not for the faint of heart but an interesting experience! Our appetizers inculded Green Chile Stew and Seared Scallops. The Green chile stew was wonderfully spicy, temperature hot and was the highlight of the meal. The Seared Scallops were a bit undercooked, barely seared. We would have sent this back, but our waitress was not very attentive and we only saw her at the beginning and end of the meal. My entree was Doc’s Chile Relleno Platter. Tasty, not very spicy and, for me, way too much food for one. Either share this platter or order the smaller appetizer version. Marc ordered the Local Lamb Shank, which was prepared perfectly, braised with red wine, horseradish and mashed potatoes.

Overall our trip was quite successful. After “planting” an outdoor box on the Taos plaza and a rack inside Cid’s Market for The Corridor, plus a few more stops, we made our way East for the next leg of our journey delivering The Corridor. The visit to Taos was a fun adventure that we recommend to anyone visiting our area as well as locals looking for a quick getaway.

Castles of Goodness – A Legacy in Gingerbread

by Marc-Paul LaRouche

Ever since I can remember, and long before that, my family has been building castles. Not your typical, run-of-the-mill drafty castle. These castles are edible, and are made of all manner of edible bits and pieces. Long ago, my grandmother, Toni Morris, modified a classic gingerbread recipe specifically for castle-building. Along with my grandfather George, she developed a method of building those iconic turrets that are so often a part of proper castle building. Many castles were built through the years, with the help of family and frinds, at their ranch in Colorado

Since those days, my cousins, my mother, my sisters, even my son Jefferson have all participated in castle building. The process is pretty straight-forward. We usually start with a floorplan, then create patterns for each of the building pieces. I use brown paper bags, opened up and laid flat, to create the patterns. Next we roll out the card gingerbread (see our recipe on page 13) and lay the patterns on the flat gingerbread and cut along the edges of the pattern. Be sure to cut any windows and other features before you bake the gingerbread – it’s very hard to cut after it has been baked. For doors and drawbridges, cut them out and bake separately, as the gingerbread does rise some and will make separating the parts hard after baking.

Once the gingerbread is baked and has cooled completely, use royal icing to “glue” the pieces together. When your castle is built, finish it by decorating to your hearts desire. The usual rule is to only use edible items, but hey, it’s your castle – do what you want and enjoy! We ususally would add christmas lights to give the castle a wonderful soft glow at night. One word of advice – especially in the dry West – gingerbread will get very hard in low humidity, so be careful eating it, as one can break a tooth on the stuff if it gets too hard.

Royal Icing
You can find a myriad of variations of royal icing online. Most of them start with raw eggs or meringue powder. This is my mother’s version of royal icing. It uses milk instead of raw egg whites, which should not be consumed by women when pregnant, babies, small children or those with other health problems.
To 1 cup of confectioners suger (powdered sugar containing cornstarch), add 2 Tablespoons of milk. mix with a spoon until smooth. You may need to add more milk or sugar depending on humidity, etc. You want a fairly stiff consistency to glue the pieces of gingerbread together. If you are handy with a piping bag this is very useful as well for building and decorating your castle. ENJOY!

A Night Out in Santa Fe

by Anna Soeiro

Cooler evenings, Aspen’s changing and the need to forget the work week are all good reasons to play tourist in your home town! Often when you live in a place for a long time, (even a place like Santa Fe), you no longer travel to well-known hot spots or feel like checking out the newest and coolest establishments. If you are like me, you still enjoy hunkering down in lesser-known areas and places that you have stamped as your own. However, pretending to be a visitor can reinvigorate your sense of place and remind you of why you chose to move here.

On a recent Friday evening I had some time to kill before meeting a friend at Eldorado Hotel and Spa, so I walked around The Plaza, took some photos of couples trying their best at selfies and stopped in at Five and Dime General Store. I wan’t here for the (in)famous Frito Pie but, oddly enough, I needed to buy a postcard. I was astounded at the collection of goodies that could intrigue and entice the most seasoned traveler. In addition to the wall of postcards were T-shirts, colorful polished stones, “dino eggs”, mugs and many other affordable souvenirs to bring home. Necessities that so many of us forget when traveling can also be purchased at the Five & Dime.

When my friend arrived on The Plaza, we headed over to Cava, Eldorado Hotel’s newest lounge experience. Here we found a streamlined, modern and beautifully appointed seating area. Though a bit cavernous, the people poured in to listen to live musicians play Gypsy Kings cover tunes and to enjoy a bite or two before heading to the Wine and Chile Fiesta, The Lensic or perhaps Skylight; a nearby nightclub, which was our next destination. I had to order a glass of Cava, the bar’s namesake. I was glad I did. Cava is a Spanish sparkling wine and a perfect balance of sweet and dry that went well with the empanadas we snacked on and would also pair well with seafood and fish.

No longer allowed to be called a “champagne”, Cava is produced largely in Catalonia and can be a white or rose. Cava is surprisingly affordable for its sophisticated taste.

Not only did we want to play tourist, we also wanted to shed off our “mom and teacher” personas and kick up our heels and dance! We laughed on the short walk over to Skylight, thinking that the kids at the club would wonder why such ‘old ladies’ were attempting to act cool and hip. We were pleasantly surprised after we paid the cover charge. We found couples of all ages dancing to the sumptuous music of Crossroads, “Albuquerque’s Power Band”. The atmosphere reminded us of a wedding, as older couples danced comfortably to rancheras, cumbias, traditional conjunto and boleros songs and invited their daughters and younger members of the crowd to join in.

Upstairs at Skylight was a smaller dance floor blasting techno and hip hop music, making it easy for all members of a family to enjoy one setting. Truly refreshing! Skylight offers 2 private rooms as well and hosts events, providing catering services and an event staff that I am sure would make any party a success. Skylight is enormous and reaches out to the arts community, offering wall space to artists and enough vertical area to host Aerial Artists as well as being fully equipped with audio, visual and security staff. As Crossroads wound down the stage cleared and the fog machines fired up, disco lights came on and we watched the younger crowed move in on the larger dance floor. I was surprised at how many older people stuck around to watch the kids dance. As we tapped our toes and marveled at the scene, we realized it was late, past our bed time, that maybe we weren’t cool enough to stay out too late, but just long enough to appreciate the fun we can still have in our own backyard.

Cava Santa Fe Lounge – Eldorado Hotel & Spa

309 San Francisco St. Santa Fe, NM 87501

(505) 988-4455

Skylight – Concerts, DJs, comedy & dance shows

139 W San Francisco St Santa Fe, NM 87501

(505) 982-0775

A Quick Staycation in Las Vegas, NM

by Anna Soeiro

I will never again say: “There’s nothing to do in Las Vegas, New Mexico; why go there?”

Traveling with ‘Tweens is always a trip but our overnight visit at The Historic Plaza Hotel was a vacation. What a beautiful building and how exciting it is to see this historic hotel being remodeled, this time by new owner and famed hotelier Allan Affeldt. Although we did not get room 310 where the ghost of Byron Mills resides, the spirit of the timeless travelers who have stayed in-house resonates in the walls.

Michele Obama, James Spader and the Longmire film crew have all spent quality time under this impressive Italianate facade. Teddy Roosevelt and his Rough Riders held their first reunion here, as have many families and celebrity-seekers today!

The food at The Landmark Grill in the hotel was well presented, with the red chile flavorful and just hot enough. The smoky salsa and divine lava cake made our dinner. The staff is top-notch, they even helped me with my dead car battery, refusing a cash tip – old fashioned service at its best!

The Plaza Hotel offers a number of room options, including plaza views and interior options. We stayed in an over-sized Victorian Double King room. The first thing I noticed was how tall the ceilings are, making the room feel spacious and gracious. Lace curtains and period piece furniture filled the room with ambiance, and provided work and reading space. A small dressing area, roomy bathroom and fluffy pillows created a comfortable resting spot. My daughter was particularly impressed that the hotel provides makeup wipes and full size shampoo and conditioner in the marble lined shower. The antique desk and free WiFi was great for ‘Tweens diary writing and checking email.

We enjoyed breakfast at a local favorite restaurant, Charlie’s Spic n’ Span. The meal was generous and satisfied those of us wanting a protein-filled start for the day. I ordered the stuffed bean sopaipilla. For the kids, the homemade donuts and cinnamon rolls reminded us how sweet and delicious cinnamon rolls can be.

During our short visit we met nice, considerate shop owners and residents who reminded us of the small town charm now missing from much of Santa Fe. The art galleries and gift shops, including Paper Trail, are now new favorites of mine. We were going to visit the Montezuma Castle after breakfast but my car battery was dead again. The hostess at Charlie’s and Chris, (nephew of Charlie), helped me with my dead battery problem after our breakfast, leaving the three of us feeling happy and well cared-for during our short but sweet visit to Las Vegas, New Mexico.

The Historic Plaza Hotel in Las Vegas, NM is THE destination hotel for the true Las Vegas, New Mexico experience. For reservations contact the hotel at or call 505-425-3591.


Chocolate Maven – Santa Fe

by Anna Soeiro

Chicken crepes, seasoned properly, can stand alone or maybe be accompanied by a sauce to enhance but not to drown in. Though my chicken crepes devoured during a recent brunch at our beloved Chocolate Maven were delightful, it was hard to tell what flavor I was enjoying from bite to bite. The season in the chicken? The heavenly flavored tomatoes? Or the ever-loved avocado and sour cream combo? So many flavors and colors adorned my little crepes it reminded me of a beautiful flag though I can do without pageantry especially before my second cup of coffee. Speaking of coffee, I opted for the Maven’s chocolate chai though regretted it after being unable to relish in any detectable cocoa flavor, not even a whiff wafted across the table to tempt my brunch mates.  I was tempted to buy a few pastry on my way out or a cupcake I surely could share with my daughter but thankfully, Chocolate Maven’s baked goods are easy to find around town and knowing they are best fresh will provide me a good excuse to come for their high tea soon. (Served Tues-Saturday, 3-5 PM).

Chocolate Maven is located at 821 West San Mateo Road, Santa Fe, NM 87505. (505) 984-1980. Open Mon – Fri 7 am to 6 pm, Sat 9 am to 6 pm, Sun 9 am to 3 pm.

Dinner for Two – Santa Fe

by Anna Soero

Don’t let the name fool you, Dinner for Two can comfortably serve larger parties as well as cozy romantic meals. Table-side Caesar, one of their specialties, is so sacred, it is rumored they will not make it without using raw egg and though I am a self-proclaimed Caesar aficionado, I am more concerned with cross contamination than the tantalizing bite of a good Caesar. I eyed a number of solid entrees including the crab stuffed trout which my dinner companion ordered but I couldn’t fight my truffle issue.

I love truffle. I will sometimes go to the Violet Crowne Theater just to order their truffle fries, I sprinkle truffle oil on popcorn, I’ve considered wearing it as perfume. But I digress. The Truffle Oyster Mushroom Soup grabbed my attention but as I quickly finished the shallow bowl of somewhat lukewarm soup, I remembered how I lust after the Hungarian Mushroom Soup at Back Street Bistro and wished this particular soup had me wanting for more. Fish n’ Chips done at every brewery in town is not special unless the fish is salmon and the chips are, you guessed it…truffled. As an appetizer portion, I was very happy the size sufficed as my entree and the salmon was flakey, light and barely needed any tartar sauce. The fries were a mixed bag. When I found the golden crispy ones, they were good but the plate was studded with soggy sad spuds that weighed the plate down a bit. We were encouraged to order dessert but will have to save it for next time. Maybe a Caesar salad and dessert will be on tab for next time. Stay tuned…

Dinner for Two is located at 106 North Guadalupe Street, Santa Fe, NM 87501 (505) 471-9024 Open Wednesday through Sunday 1 pm to 9 pm (closed Monday and Tuesday).

An evening at The Compound in Santa Fe

by Anna Soeiro

The New York Times knows it, Forbes does too and we Santa Feans call upon The Compound Restaurant at 653 Canyon Road, when wanting to honor, impress or spend $20 on a salad. As the rain stopped and the quickly approaching cooler nights ushered me in to this historic compound the conundrum began. What to drink when seasons are just changing? I wanted a margarita , but it no longer felt like summer, so what’s a girl to do? Since I had already planned on indulging in bread and butter I chose a straight up gin martini with olives to usher in Fall. Try as I might, I did not succeed in assuring our attentive waiter that the olives were enough vegetable for me and he convinced me to start off with a simple classic Caesar salad which did not disappoint this Caesar-connoisseur.

The big-kid in me really wanted a meal of sides: Truffled Mac n’ Cheese ($10) and Crispy Buttermilk Onion Rings ($9.00), but I opted for the Organic Scottish Salmon with Bok Choy, Leeks, Gribiche, Fried Tomatillo and Salmon Caviar served with Old Bay Butter Sauce ($34.00). Having just returned from a trip to Florida and Georgia I have recently fallen in love with Old Bay. Given the chance to find out about Gribiche, I was too tempted not to order it. Also, I have always wanted to like Bok Choy and assumed if anyone could get me to embrace this Asian standby, Mark Kiffin’s kitchen was the one to do it.

The meal was on point and I now know that I do enjoy Bok Choy if prepared properly and dripping in Old Bay Butter Sauce. Gribiche is a mayonnaise cold-egg sauce. It is usually made with pickles and capers, which add a creaminess to the butter sauce that alone might have been too thin. Happily, my friends ordered the onion rings for the table. They were presented in the popular “sophisticated” tower-form and lit by candlelight.

I do think that serving Gribiche alongside the onion rings may be the next greatest thing, though chef Mark Kiffin doesn’t need any pointers from me. I was surprised that the famous chef was milling around during the busy dinner hour until I noticed that Josh Brolin was dining with two male companions and assumed he wanted to make sure that his celebrity guest was as happy as we were. Mr. Brolin is in town filming Granite Mountain, a movie based on the true story of the hotshot firefighters who fought the Prescott, Arizona wildfires of 2013. The paparazzi didn’t come out this night for Mr. Brolin. However, Mr. Kiffin was all smiles when several lovely ladies wanted their picture taken with the chef!

Two of my companions ordered the Alaskan Halibut with Portuguese Chorizo, Potato, Garlic & Pimento, Almond Romesco, Saffron Aioli & Hen Glaze ($36.00). Neither of them left a flake of sweet white fish for me to try and I am not sure I could have picked out the hen glaze to save my life. My sweet tooth being long and needing, I was surprised none of the desserts tempted me and though I passed for simple coffee and sugar, the Baked Brown Butter Custard ($9.00) that our “birthday boy” ate was much prettier than any store-bought birthday cake. I will have to come back, maybe this time for lunch, when a working stiff like me can enjoy the raved-about Chicken Schnitzel ($17.00) and of course I will save enough room for dessert.

Santa Fe Wine and Chile week is just around the corner! From September 15-25th diners and wine fans will be able to enjoy wine and food specials at select establishments throughout Santa Fe. The Compound will be hosting Spottswood Winery. Seating is $300 per person and limited so please email: For private dining, reservations or to order a gift certificate for your favorite food writer, call: (505) 982-4353. For detailed information regarding Santa Fe Wine and Chile Fiesta please see:

Harry’s Roadhouse – Santa Fe

by Anna Soeiro

Closer to home and a Santa Fe favorite since 1992, Harry’s Roadhouse was thankfully not too busy this past Thursday to enjoy lunch with an old friend. During this visit I looked forward to trying their Buddha Bowl. Black beans, quinoa, garbanzos, sweet potatoes and pumpkin seeds play host to crispy-toasted flavorful kale and a tahini dressing that is so complex and rich you almost forget you are eating so healthy! Since I had opted for this antioxidant rich lunch I didn’t feel too guilty splitting the brownie sundae or having a bite of my friends’ coconut cream pie. Though the crust was too tough, the filling and generous serving made it forgivable and as usual, I will be back. Harry’s is located at 96 Old Las Vegas Highway and is open for breakfast, lunch and dinner.

Call for specials, catering and carryout at: (505) 989-4629.

Old Las Vegas Hwy, Santa Fe, NM

Rio Chama Steakhouse

Santa Fe, NM by Anna Soeiro

I am glad I gave the bar at Rio Chama another try as it proved to be a relaxing space after a long days work. I have heard that the bar is most entertaining when the Legislature is in session but I was hoping to rub elbows with some of Santa Fe’s movers and shakers and have a chat over a drink or two. The Happy Hour Margarita and conversation with my dining companion were enough to please my palate. I opted for the homemade falafel sandwich and sweet potato fries because, you know, brightly colored veggies are healthy. My dinner mate started with a wedge salad, always a favorite, and was kind enough to slice off a portion to me which he dubbed a “wedgie”. It was simply the most enjoyable I’ve had! Topped with tangy blue cheese, olives and cucumbers, the lettuce was crunchy and fresh and a perfect addition to the Mushroom Mole Enchilada side my friend enjoyed. At $7, this Gourmet Side and the Wedge was plenty of food for my friend and inspired me to make a dinner of Rio Chama’s side options the next time I stop in. Located at 414 Old Santa Fe Trail with plenty of free parking in the back, Rio Chama bar is a great option after work or on the weekend before shopping on The Plaza.

Call (505) 955-0765 for restaurant reservations or large groups.

St. James Restaurant and Hotel – Cimarron, NM

by Anna Soeiro

If you are up for an adventure, take some time this summer to travel back to the 1800’s and taste the Wild West and a yummy menu at the St. James Hotel and Restaurant located at 617 S Collison Avenue in Cimarron. I had seen pictures and watched some TV shows featuring the St. James so I almost didn’t recognize the saloon’s interior because the blond wood made the infamous saloon appear new and virginal.

I wished I could have seen the dark, warn wooden tables and flooring that must have held so many stories, though was relieved the massive bar and beautiful large mirror still adorn this historic room. As my daughter and I dined in the antique saloon under a pressed tin ceiling riddled with bullet holes I couldn’t help but feel the history. Some 26 or so murders were committed on site via the likes of Buffalo Bill Cody and Jesse James.

The Hotel was originally called the Lambert Inn after builder and chef, Henri Lambert. Once chef to President Lincoln, Lambert was successful running the restaurant while offering a relaxed atmosphere for occassional shoot-ups. He added the hotel rooms in 1880, which were frequented by many outlaws and other Wild West characters. Jesse James is said to have preferred preferred room 14 and room 18 is rumored to be haunted by card player T. James Wright who may still be there, as that room is not rented out to guests.

As a nacho aficionado I was pleased with my serving and happy the hot melted cheese touched the second layer of chips. The chicken was moist and tasty. My daughter loved her 3 soft shell tacos and easily finished all of them with the St. James’ perfectly prepared salsa. American favorites such as hamburgers, salads and sandwiches as well as New Mexican specialties are sure to satiate the weariest of travelers.

I look forward to staying the night at a later date and enjoying their grilled salmon or fried cod . . . .and maybe toasting a spook or two in the saloon.

La Choza Restaurant – Santa Fe

by Debbie LaRouche

During a recent visit with a group of colleagues I enjoyed the Adovada Chicken Enchilada Plate with Christmas (red and green chile). These enchiladas are the best I’ve had in Santa Fe! La Choza serves their enchiladas as flat, layered blue corn tortillas with your choice of cheese, chicken, ground beef, adovada chicken or adovada pork, with sides of posole with pork. You can also ask for vegetarian posole and pinto beans in place of the pork.

Our large group sat on the covered patio. La Choza has a wonderful atmosphere, excellent service and hot food (both temperature and spiciness). They offer many local beers on tap as well as some yummy looking prickly pear margaritas.

Located in the old adobe headquarters of turn of the century Mercer Ranch, La Choza’s warm, friendly atmosphere, authentic dishes, great margaritas, and colorful decor welcomes those needing to get their chile fix. If your taste buds aren’t up to the heat, there are plenty of other scrumptious dishes to entice you. La Choza is truly Santa Fe dining that reflects the heritage of past & present. La Choza is the sister restaurant to another locals’ favorite, The Shed.

“Award winning red and green chile, summer patio dining, full bar and long-standing quality & consistency have made La Choza a local favorite for delicious traditional food of the Southwest since 1983.”

Enchilada Plate
Blue corn tortillas stacked between two layers of cheese, a sprinkle of onions & covered with a choice of red or green chile. Served with pinto beans, posole & a garnish of lettuce & tomato.
Cheese 9.50
Chicken or Seasoned Ground Beef 11.50
Carne Adovada*- chicken or pork 12.00

905 Alarid St Santa Fe, NM (505) 982-0909

India House in Santa Fe

by Anna Soeiro

Saag Paneer and Naan occasionally call out to me in a fierce needing way like strong morning coffee. Not able to fight it off any longer, I did choose to fight the horrific Cerrillos Road traffic and at 11:30 on a recent morning, finally was where I needed to be. Always feeling a bit sheepish arriving as soon as a restaurant opens, I was comforted that people were already waiting and was warmly welcomed as if I was a friend. Like gas station bathrooms or puppies for sale at a pet store, buffets worry me. I’m not sure what I will get, or what I will leave with. Since it had just been prepared and we were some of the first to breathe over it, I pushed my need for Paneer aside and went for it. Though I did miss my favorite spinach and cheese dish that wasn’t on the buffet, I was very satisfied with Aloo Palak, veggie samosas, not too-spicy Chicken Vindaloo and of course, heavenly fluffy, slightly charred Naan. While my companion washed her meal down with a Kingfisher beer from India, which that goes so well with Indian spices. I enjoyed a never-ending cup of hot chai. Don’t let the construction on Cerrillos or fear of eating at a buffet scare you away from this favorite.

India House is located at 2501 Cerrillos Rd and is opened 7 days a week from 11:30-2:30 and again from 5:30-10:00.

Burger Boy – Cedar Crest, NM

by Marc-Paul LaRouche

For more than 30 years now, visitors and locals in the East mountains have enjoyed good quality, good value, unassuming meals and great service from a mom-and-pop roadside eatery that is a fixture along the Turquoise Trail, Burger Boy is located at 12019 Scenic Highway 14 in Cedar Crest, New Mexico. Burger Boy is famous for their burgers (hence the name), and many will argue that they are the best burgers in New Mexico.

On a recent visit I had the opportunity to sample their famous fresh-grilled green chile cheeseburger, tasty hand-cut fries, and rich and creamy chocolate malt. I would concur that they rank toward the top of the crowded New Mexico green-chile cheeseburger market, but Burger Boy offers more than burgers and fries.

They also offer a full breakfast menu until 11 am, including their Breakfast on the Run handheld burrito and a drink, pancake breakfasts, omelets, Huevos Rancheros, kids and senior items, and the usual side items. Breakfast is served until 11 am every day, and is available to dine-in, carry out or drive-through pick-up window.

Lunch and dinner items include a variety of burgers, including a “tot”

burger, buffalo burger and garden burger. Also served are a variety of sandwhiches, New Mexican entrees, hot dogs, corn dogs, and plenty of side items and beverages.

Burger Boy is open Monday, Wednesday, Thursday, Friday & Saturday 7AM to 7PM, Sunday 8AM to 4PM Closed Tuesdays

Oh, and the second Sunday of each month is PIE DAY! Fresh assortment of pies include Green Chili Apple Pie, Pecan Pie, and fruit pies! Burger Boy’s daily special is Chocolate Pie! Call for more information: 1.505.281.3949.

Be sure to pick up a current copy of The Corridor when you visit Burger Boy – look for our blue box by the sidewalk entrance.

Double Dragon Restaurant – Santa Fe

by Marc-Paul LaRouche

Double Dragon Chinese – Quick, affordable and tasty!
Phone: 505-989-8880
3005 S St Francis Dr Suite D3 Santa Fe (Near Albertsons on Zia)
Open 7 Days a week
It was round about 1978. We had just sat down to order a Chinese lunch meal in a non-memorable restaurant in Boulder, Colorado, home of the University of Colorado (and Mork, of course). Being four college students, band members of an up-and-coming jazz quartet, we qualified as both starving students and starving artists. We began to look at the menu, and the prices, and all grumbled a bit. Our stellar piano player, Stuart, looked a little miffed and spouted out “look at this – even rice is EXTRA! The nerve of those people to charge for rice”. Just then our bass player, David, had an aha moment. “Aha”, he said, “that’s the name of our next song – Even Rice is Extra”. The rest should have been history. Unfortunately, being a starving jazz band, that particular piece never made the charts. But our audiences liked it.

While the fried rice at The Double Dragon Restaurant is extra, regular rice (brown and white) is included with most of the standard entrée items. The Double Dragon has two locations, one in Rio Rancho, (Double Dragon 1) in the Enchanted Hills Plaza, and the other in Santa Fe, (Double Dragon II) in the San Miguel Plaza.

We have tried the Double Dragon II in Santa Fe on two occasions. We had been tipped off by locals who frequented the place that this was a great secret. Reliably flavorful “Westernized” Chinese food, always cooked fresh, no MSG, and prices that make you look twice – they are that reasonable. As we live in Eldorado and are usually too busy to sit down in a restaurant (unless we are on vacation) we did take-out both times.

The first time out we wanted to try a few standard fare items to make comparisons:

Lg. Egg Drop Soup 2.45, Lg. Hot and Sour Soup 3.45, (2) Vegetarian Spring Rolls 2.40, (8) Steamed Dumplings 4.80, Moo Goo Gai Pan with white rice 8.45, Szechuan Beef plus fried rice 12.70. Our total came to 34.25. Double Dragon is not only generous with their food portions, they offer coupons for your choice of additional food items depending on the total of your food order. While we could have opted for an additional large dish, I chose to try the “chicken on a stick” – hey, it was free.

The food was still hot when I got back to Eldorado and we enjoyed at least 3 good meals from the leftovers. Debbie’s Moo Goo Gai Pan was one of the best she has had in New Mexico (one of her favorites). I opted for the Szechuan Beef as I don’t encounter Szechuan that much in New Mexico. It was fresh and flavorful, though less spicy than I have had elsewhere. The soups were robust, especially the hot and sour soup. That soup seems to be more hot than sour (which I prefer), with a little extra shot of spicy chili oil, giving it some nice dimension and more flavor. The steamed dumplings were not what you would encounter in a dim-sum establishment, but they are fun to try. The spring rolls were well made and tastier with their dipping sauce.

Our second takeout was on a Sunday at 5:30. Be forewarned, while the food is good, the service excellent and the prices unbelievably fair – especially for Santa Fe, call in your phone order before venturing out or expect a 20-minute wait, because this place is very popular! We expect to continue to try their menu items and recommend the Double Dragon II to anyone in the Santa Fe area, especially those living in the Eldorado area.

A recent trifecta sampling the cuisine of three Santa Fe restaurants

by Anna Soeiro

A recent trifecta of dining experiences deserves to be shared, beginning with Il Piatto Italian Farmhouse Kitchen, which we attended during New Mexico Restaurant Week. For $30/person you cannot beat one of Santa Fe’s best Italian eateries. Before 6 PM, wine by the glass is discounted and pairs wonderfully with anything on the menu. Hesitantly, I began with their whole-leaf Caesar salad and was happily surprised that it resembles the salad that I make at home, with just the right salty, savory, creamy combination over crunchy lettuce. Hoping to have leftovers and knowing how well linguine and clams tastes on day two, I ordered this favorite classic for my entrée. I was only disappointed that I had nothing left over for lunch the next day! Finished off with a dollop of custardy zabaglione, I could not ask for more. Except for more zabaglione, that is!

Though Pranzo Italian Grill has been around since the late 1980’s, every time I eat there, I feel as if something is different. Either the chef has tweaked a long-standing favorite, homemade ice creams are being offered, or something else is new. Looking forward to some seafood, we ordered the mixed seafood appetizer. There no other oceanic treasures to be found on the appetizer menu except for calamari. This time the mixed seafood dish seemed to have at least doubled in size and appeared to offer a sea of plenty. However, as we fished out the few scallops and shrimp, the food quickly cooled and became soggy.

The ricotta ravioli was divine, though the hefty price for this entrée would have better suited a more generous portion. I always feel guilty eating dessert at Pranzo due to those tantalizing pastel candies that wink as me as I pass the hostess station. I try to avoid looking at them but end up stuffing as many minty chocolate candies into my mouth as I am able on my way to my table. Guilt aside, my guest and I topped off dinner with Crème Brule and I am pleased to report it is as yummy as always, reminding me of birthdays I have celebrated there, blowing out the customary candle and making my wish. This time, I wished for nothing more but to return soon for happy hour and a few more guilty pleasures.

Bistro 315 Restaurant and Wine Bar is so delightful. Sitting in the Wine Bar is by far my favorite seat in the house. Not only is it a bit more informal, the bar menu lets one try a number of treats while saving room for some of the best bread and butter in town. A perfectly made gin martini was first on order as it is my drink of choice during juniper season – I am convinced it has medicinal value and helps fight horrible allergies! The chewy perfect bread goes well with everything but I chose French onion soup and petite chicken potpie. I knew that between the soup and volute from the potpie I would have plenty to scoop up on the bread. I was totally satisfied and happy but just had to compare Bistro 315’s crème brulee to Pranzo’s. Honestly, I cannot say which is better. Maybe in this case there is no winner except for me, of course, as I had the experience of my very own trifecta.

315 Restaurant and Wine Bar 315 Old Santa Fe Trail Downtown Santa Fe, NM

Open for dinner every day except Mondays


El Sombrero Mexican Restaurant – Las Vegas NM

by Debbie LaRouche

On our travels North to deliver The Corridor each month we often find ourselves famished, so lunch is a must. One of our advertisers told us about this out-of-the-way place, saying it was the best Mexican food in town. We’ve had some good food at Charlie’s and Dick’s, so we were looking forward to trying El Sombrero, a local Las Vegas favorite since 1986.

The restaurant doesn’t look like much from the outside but don’t let that fool you. Once inside the atmosphere is bright and cheery (though a bit dated), featuring a glass greenhouse enclosing a large patio, with walls decorated with sombreros and other icons from Mexico. The service was excellent from start to finish. The menu had a number of items that all sounded excellent. Our waitress told us that the chicharron burrito and the green chile cheeseburger were favorites of many customers.

We started off with the homemade chips and salsa. The salsa was spicy but not too overwhelming. Marc chose an ala carte tamale and chile relleno, while I got the beef burnt cheese tacos. The tamales are made in house and were as advertised – hot, a little spicy and full of flavor. We would recommend the tamales for take-out as well. The relleno was the usual breaded variety but not overly puffy – smothered in the local red and green chile – medium hot green chile and a very flavorful house-made red sauce. The burnt cheese tacos were awesome! I’ve seen these on other menus in the area (they seem to be a local specialty). The soft taco shells are fried in orange cheese and shaped into a taco before filling. They are delicious – my new favorite food!!!!

El Sombrero Mexican Restaurant
825 Mills Ave, Las Vegas, NM
Open every day except Monday for breakfast, lunch and dinner

Tea Rant

by Emily Aguero

OH. MY. GOD!!! I have just tasted heaven. Who knew??? Celestial Seasonings has a tea called “Sugar Cookie Sleigh Ride” and you would have thought it was filled with artificial junk and sugar, right? Wrong! It is from: milk thistle, roasted barley, orange peel, natural flavors and vanilla bean!! And it is sooooo good!!! Really does taste like a sugar cookie…and some of your favorite sweetener (Stevia for me) and you’ve got it! Delightfulness in a cup. Okay, tea rant over.

Favorite Holiday Recipes from The Corridor Staff

Grandma Korleski’s Pierogi by Anna Soeiro – Reporter

2 1/2 c flour
1/2 tsp salt
1/2 cup sour cream
1/4 cup melted butter
1 egg
Filling of your choice (Filling options are endless from savory to sweet but my favorite is mashed potato, sautéed onions and farmers cheese. Serve with sour cream.)

Sift together on cutting board
Make a crater out of dry ingredients and add egg in the middle
Fold in sour cream and butter
Kneed to a smooth elastic dough.
Add a sprinkle of water if too dry.
Roll out quite thin and cut into circles with glass or cookie cutter.                                                                      Fill with choice of filling. Boil until pierogi float and then fry until golden.

“Grandma’s pierogi’s taste like home to me. They are a tradition shared by my family, handed down to my daughter as well.” – Anna

Latkes by Leslie Karasic – Reporter,  Written recipe from

“My mother’s latkes are my favorite, but the recipe is not written down.  You just measure everything with your eye and add love.” – Leslie Karasic

5 large potatoes, peeled
1 large onion
3 eggs
1/3 cup flour
1 tsp. Salt
¼ tsp. pepper
¾ cup oil for frying

Makes 4 to 6 servings
Grate potatoes and onion on the fine side of a grater or in a food processor.
Strain grated potatoes and onion through a colander, pressing out excess water.
Add eggs, flour, and seasoning.
Mix well.
Heat ½ cup oil in 10 inch skillet. Lower flame and place 1 large tablespoon batter at a time into hot sizzling oil and fry on one side for approximately 5 minutes until golden brown. Turn over and fry on other side 2 to 3 minutes.
Remove from pan and place on paper towels to drain excess oil. Continue with remaining batter until used up, adding more oil when necessary.

Biscochitos by Susan Varela- Reporter/Photographer

“This is the recipe I’ve used for over 30 years. I found it in the New Mexican way back when.” Susan Varela

2 cups lard (1 little blue box)
1 1/2 cups sugar
2 tsp anise seed
2 eggs, beaten
6 cups flour
3 tsp baking powder
1 tsp salt
1/2 cup orange juice
1/2 cup sugar
1 tbsp cinnamon

Combine lard, 1 1/2 cups sugar and anise seed in large bowl.
Add eggs and beat well.
Combine flour, baking powder and salt in large mixing bowl.
Alternately add flour and orange juice to creamed mixture until a stiff dough has been formed.
Knead dough slightly and pat or roll to desired cookie thickness (thinner is better)
Cut dough into desired shapes.
Combine 1/4 cup of sugar and the cinnamon in small mixing bowl.
Dust top of each cookie with small amount of mixture.
Bake for 10-12 minutes at 350 degrees (or until edges are slightly browned)

Family Cheeseball by Debbie LaRouche – Associate Editor

“A family favorite as long as I can remember!  Now a few different variations float around various family
celebrations, but my favorite is without pecans.  Feel free to try with or without them!” – Debbie

2 1/2 c flour
3 oz wedge of Roquefort or Blue Cheese
5 oz jar processed cheese spread (Kraft Old English)
6 oz cream cheese
1 tbsp minced onion
½ tsp Worcestershire sauce
1/8 cup snipped parsley
1/4 cup ground pecans

Makes about 2 cups
The day before:
Let cheese soften at room temperature.
In a bowl (or food processor for best results) combine cheeses, onion, Worcestershire sauce. Blend well.
Stir in 1/8 cup parsley and optional ¼ cup pecans.
Shape into ball and place in bowl lined with wax paper.
Refrigerate overnight.
To Serve:
About an hour before serving, remove ball from refrigerator. Stir the ball in additional pecans and parsley if desired.

Toni’s Christmas Shortbread by Marc LaRouche – Publisher and Editor in Chief

“My grandmother’s favorite cookies, made the ranch kitchen smell oh-so good!”

4 c flour
1 c shopped pecans
1 c powdered sugar, plus extra for rolling
1 tsp salt
3/4 lb unsalted butter, softened

Skoosh together until well mixed. Squeeze into walnut-sized balls.
Bake 1 1/2 hours at 250F.
When cool, roll in powdered sugar.

Snowflake Cookies by Jefferson LaRouche – Multimedia Designer

“My grandmother has made cookies like this every year during the holidays – a great dessert treat to try at home.” –  Jefferson

1 cup shortening
1 3oz package cream cheese
1 cup sugar
1 egg yolk
1 tsp vanilla
1 tsp finely grated orange rind
2 ½ cups sifted flour

Cream shortening and cream cheese.
Add sugar gradually and continue creaming
Beat in egg yolk, vanilla and orange rind.
Sift flour with salt and cinnamon. Add to creamed mixture
Put in cookie press and form cookies on ungreased cookie sheet
Decorate with colored sugar, cinnamon or sugar
Bake 12-15 minutes at 350 degrees
Remove at once from cookie sheets and cool on wire racks.

Morris Family Card Gingerbread by Marc LaRouche & family

(Adapted from Fannie Farmer’s Boston Cooking School Cook Book)

2/3 c butter
2/3 c brown sugar
1/4 c honey
(optional — adds structural strength)
2 eggs, well-beaten
1 cup molasses
3 1/2 c flour
1 1/2 tsp salt
1 tsp baking soda
1 Tbsp ground ginger
1/2 tsp ground cinnamon
1/4 tsp ground cloves
1/4 tsp ground nutmeg

Melt butter. Add sugar, eggs, molasses and honey. Sift flour with baking soda, salt and spices. Sift flour mixture into liquids and mix well. Add more flour if necessary until very stiff. Chill, then roll 1/4 inch thick on a heavily floured board or cloth. Cut into shapes. Bake at 350F (180C) for 10-12 minutes. Cool, then brush off excess flour. Ice if wished.

A decent sized castle usually takes about three times this recipe.

All about New Mexico Chile

Excerpted from an article by the National Park Service 

What is the official state question for New Mexico? Answer: Red or Green?

Chile Ristras in New Mexico
Ristras are the strings of chile you see hanging along fences, on patios and on portals all over New Mexico. In the Fall, you can buy ristras at farmer’s markets and roadside stands. Ristras are sometimes used for decoration, and are said to bring good health and good luck. More often, they are hung up to dry for later cooking and eating.

Why does New Mexico grow so much Chile?
New Mexicans consume more Chile per capita than any other group in the United States. It is an essential ingredient of “Mexican or Southwestern food,” the fastest growing food sector in the United States.

New Mexico has an optimum climate for growing pungent Chile with low annual precipitation, irrigation is essential and increases pungency. Too much water, however, can encourage diseases and the fruit will be less pungent. The high desert climate provides a high intensity of sunlight, warm days, cool nights and daily breezes, which help to dry the plants after a rain or morning dew. Several hundred varieties of chiles are grown in New Mexico, including New Mexican (green and red), cayenne, and jalapeño.

What is the difference between red and greed Chile fruit?
Red and green fruit represent two developmental stages of the same Chile fruit. The plant produces green fruit, which turns red if the pods are left on the plant. The red fruit is usually dried and ground into Chile powder. Green Chile is roasted and peeled for fresh consumption, canning or freezing.

Chiles are an important source of vitamins and many essential nutrients. A green Chile pod can contain six times as much vitamin C as a Florida orange. The content diminishes about 30% with cooking and is almost completely absent in dried Chile As pods turn red, the vitamin A content increases until they contain twice the vitamin A of a carrot. Chile pods also contain high concentrations of vitamins E, P (bioflavonoids), B1 (thiamin) B2 (riboflavin) and B3 (niacin).

So, what do I do with those dried red Chile pods?
To make Chile sauce, select 12 to 14 large pods to make one pint. Pick those without any mold, disease, insect infestation, or decay, and be sure that they have not been sprayed with a plastic or shellac for decorative purposes. Remove stems, seeds, and yellow veins from the pods (leave the veins if you want a sauce which is more pungent). Wash the pods in warm water, changing the water several times.

Place the washed pods in a warm water for 30 minutes to one hour to rehydrate them. Add water as needed. Then, simmer for 10 minutes. The pulp will become soft and thick and separate from the skin. Place the pods and some water in a blender and blend until smooth puree is obtained. Run the puree through a colander or sieve to remove bits of peeling.

In a sauce pan mix one cup of the Chile puree, one cup of water, one minced garlic clove (optional), ½ teaspoon salt, two tablespoons vegetable oil, and simmer for ten minutes. Add ½ teaspoon crushed oregano leaves (optional) and simmer another five to seven minutes.

Store leftover puree in freezer.

“Three Bites on the road while working on The Corridor”

by Debbie and Marc-Paul LaRouche

The Bakery at Mountainair, 217 Broadway, Mountainair, NM 87036


Hours and days open vary,  see website for more info.

After a drive along the Salt Missions Trail, we stopped for a small bite to eat at The Bakery, where they freshly make their own baked goods and pastries. The lunch special was a barbecue brisket sandwich with a slice of apple, a tasty tomato salad and a sweet pecan dessert. There are nice, covered dining areas and great table service. We got food to go and everything was very good.

Charlie’s Spic & Span, 713 Douglas Ave, Las Vegas, NM 87701, (505) 426-1921
Open Mon-Sat 6:30 am – 6:00 pm, Sun 7:00 am – 3:00 pm

We stopped by for a late lunch during the week. The restaurant still had a small crowd, but plenty of seats were available. I ordered Chicken Enchiladas with red and green chile, posole and beans. The enchiladas came with fresh tortillas and lots of chicken and spice, smothered with chile sauces, with cheese and lettuce on top. The chile sauces were spicy and very good. The posole was flavorful, especially covered with the wonderful chile sauces!

Marc ordered a Green Chile Cheeseburger with onion rings – a huge half-pound burger with tasty green chile. The burger was cooked medium rare, as ordered, and covered with lots of green chile. The onion rings were house-made with real slices of onions. Service was excellent, fast and efficient. We always buy fresh tortillas when we visit; they make them right there in the restaurant!

Firehouse Subs – PIAZZA FIORINA #1272, 3777 Cerrillos Rd. Santa Fe, NM

(505) 438-3388

Open Mon – Sun 10:30am – 9:00pm

If you haven’t tried Firehouse Subs, you need to be prepared for this sandwich experience to rock your world” by Marc LaRouche

Now with a new location in Santa Fe (they already have 3 locations in Albuquerque), this franchise was founded in 1994 by former firefighter brothers Robin and Chris Sorensen in Jacksonville Florida, Firehouse Subs serves sandwiches with meats and cheeses steamed together, then placed on a toasted sub roll. Today, according to their website, there are more than 850 Firehouse Subs restaurants.

Firehouse Subs opened their newest location in Santa Fe this summer,
located on Cerrillos Road in Santa Fe. On our regular route delivering The Corridor July issue, my wife Debbie and I, realizing we were famished (delivering papers is hard work, you know), we made our way across Cerrillos to the newest food venue in town, Firehouse Subs. We arrived on Thursday, July 30th right about noon. This location had just opened that Monday, and the place was packed!

My first impression was the long lines of anxious and hungry customers wrapped around the counter. I quickly noticed the line behind the counter – there must have been 12 to 15 staffers (including some managemant staff) working happily and in sync as they managed the barrage of orders coming in, not to mention a small army of servers attending to the overflowing tables of customers eagerly devowering their lunches.

Making our choices, Debbie went for the Under 500 Turkey Salsa Verde Sandwich, which included hot smoked turkey breast, Monterey Jack cheese, salsa verde sauce, lettuce, tomato, onion, light mayo, and light wheat roll. This nice and spicy sandwich was just enough for her for a quick, light lunch.

I had to have the New York Steamer Specialty Sandwich, stacked high with Corned beef brisket, pastrami, melted provolone, deli mustard, mayo, and Italian dressing. Closest thing to a New York deli sandwich this side of, well, New York.

What makes these sandwiches outstanding in a crowd of sub shops is the simple application of steam to heat the meats and cheeses. This is not a new revelation in foodservice, but it is most welcome and delicious.

Firehouse Subs sponsors the Firehouse Subs Public Safety Foundation is dedicated to improving the life-saving capabilities and the lives of local heroes and their communities. Firehouse Subs makes it easy to participate in this cause – you can donate at the counter!

This month we feature volunteer fire departments and their ongoing need to enlist volunteers willing to put in the time and effort required of them in performing their important jobs of response and protection. See our story on page 6.

Out & About

by Kim Leonard

Second Street Brewery – Santa Fe

After spending the afternoon cliff jumping and swimming at Abiquiu Lake, I was ready to take my sun tanned and exhausted body out for some food and beer. My group of friends decided to meet up at Second Street Brewery at the Rail Yard when we returned to Santa Fe. When I arrived, I found out that Thursday nights are “Geeks Who Drink” trivia night. While waiting for my friends to show up, I listened to the emcee ask questions as fans were shouting about the US Women’s Soccer team making a goal. I could feel the camaraderie and competition between the participants as they tried to figure out questions like, “Which 3 states have only female senators?” And, “Which members of the EEU have been sued for emissions violations?”

When the bartender asked what I’d like, I asked her if they had Hefeweizen (my favorite) on tap. She told me that she didn’t have it currently, but offered me samples of three beers she thought I might like: Kolsch, gluten-free, a great clean, cold summer ale ABV 4.6%; Golden, “an old Second Street favorite”, another clean and crisp ale with a “subtle yet complex aroma and finish” ABV 5.0%; and Rod’s “Steam” Bitter, malty, sweet and crisp ABV 5.0%. I chose the “Steam” Bitter and ordered 2 for $5 soft pretzels with queso. My friends ordered nachos to share and the kid’s chicken tenders with fries, along with a “Steam” Bitter and an IPA, gluten-free, floral and dry ABV 6.0%. Service was friendly and fast. The chicken and fries were crispy and hot and the pretzels were warm, lightly salted and tasted great dipped in the queso. We thought that the nachos were a little dry, so we asked for extra toppings and they gladly brought us extra guac, sour cream, and pico de gallo, no extra charge.

1607 Paseo De Peralta #10, Santa Fe, NM 87501
Hours are Mon-Thur, 11 am – 10 pm, Fri – Sat, 11 am -11 pm,
Sun, noon – 9 pm 505-989-3278

Café Fina – Eldorado at Santa Fe

by Anna Soeiro

Recently my well-traveled father and stepmom came to visit and of course I had to take them to my favorite eateries. Cafe Fina was at the top of my list. Conveniently located between Santa Fe, where I work, and Pecos, where I live, I always enjoy stopping in for coffee to go or sitting down over quiche, Cloud Cakes or a flakey fried fish sandwich. My family members both ordered the Rueben and they were blown away. “The best I have ever had”! Dad reported as his wife nodded in agreement. “We know a few restaurants that could learn a thing or two from these folks!”

Cafe Fina is located at 624 Old Las Vegas Highway in a former Fina gas station, You can get there also by taking I-25 to the Clines Corners/Eldorado exit 290, which is the junction with US 285. They offer brunch Mon-Fri 7 am to 3 pm, Sat-Sun 8am to 3 pm. They are open for dinner on Thur, Fri and Sat from 5:30 pm to 8:30 pm. They also offer a drive-up window.


Dad’s Night Out

by Kim Leonard

Cowgirl Santa Fe

I feel a little sorry for dads. Listen. Hear me out. I know that moms generally handle the lion’s share of housework and child rearing in families, but moms, out of necessity (or desperation) usually know how to creatively do “Girls Night Out”. Getting together for a book club, mani/pedi or glass of wine and tapas with the girls is something we ladies plan. Dads, however, have a tendency fall into a rut and go to the same sad tavern, meet a regular group for poker night or play a round of golf (again) with business associates.

In the interest of fathers in the 505 who need to shake things up and have a new experience, I recommend trying a Santa Fe favorite since 1993, Cowgirl Santa Fe, 319 S. Guadalupe St., Santa Fe. This local eatery has outdoor seating and live music, a pool room, delicious food, a great selection of beers on tap, and cute, friendly, knowledgeable wait staff and bartenders.

I went on a Sunday for Happy Hour and had one of their daily $3.00 “Beery Specials”, a La Cumbre Hefeweizen, and the two for one appetizers, Sweet Tater fries with a walnut/honey mayo dipping sauce and Cabeza de Ajo, a roasted head of garlic with melted jack cheese, tomatillo salsa and crostini slices. The fries were perfectly seasoned, hot and crispy, and the garlic was buttery in texture and full of rich flavor. My Hefeweizen washed down my appetizers nicely. When I finished my meal, I ordered another beer and joined a friend for a game of pool in the adjoining pool room. When we finished our game, an all age crowd was outside on the patio watching a local band play. People were dancing as the sun was beginning to set, and as I was leaving I thought that it was the perfect place for dads to kick off the summer, either for a dads night out or with family and friends.

Cowgirl Santa Fe is located at 319 Guadalupe Street in Santa Fe.
They serve lunch Mon-Fri 11:30 am to 4:30 pm, Sat-Sun 11:00 am to 4 pm. Dinner is offered Mon-Thurs 4:30 pm to 10:30 pm, Fri-Sat 4:30 pm-11:00 ppm, Sun 4:30 ppm to 10:30 pm. They also serve a brunch on the weekends from 11:00 am to 1:00 pm. In the bar their happy hour is 3:00 pm to 6:00 pm, Closing time for the bar is 12 am Mon-Fri, 1:00 am Fri-Sat, and 11:30 pm on Sunday.

Chocolate Maven in Santa Fe

by Leslie Karasic

I used to think that brunch was a term that had always existed. I thought Brunch was the meal for people who liked to sleep in on weekends, and get up and have a Bloody Mary, Mimosas with Eggs Benedict, Waffles, Pancakes, or bagels with lox. After doing a little research, I found out that Brunch originated with the upper class Brits during hunting season. For we lowly Americans, picture a scene straight out of Downton Abbey where Mrs. Padmore and Daisy have whipped up savory meat pies and velvety egg dishes served by the Crawley’s retinue of footmen to Lady Mary and her multitude of beaus.

I also learned that a magazine writer, Guy Beringer, pleaded for Brunch to be more of a mainstay for those who liked to sleep in after a night of carousing. “… (W)hy not a new meal, served around noon, that starts with tea or coffee . . . By eliminating the need to get up early on Sunday, brunch would make life brighter for Saturday night carousers” (Hunter’s Weekly, 1895). Hmm, I like Mr. Beringer’s thoughts, especially in the “not getting up early” part.

I invited a friend of mine to Sunday Brunch to celebrate her birthday. We both work as teachers and are exhausted during the week. I recently returned from vacation in New Jersey, so I was challenged in thinking of our options for Brunch in Santa Fe. My friend picked The Chocolate Maven as the place to celebrate. I had not patronized the Chocolate Maven in years. My last memory was of the silky Lemon Ricotta Pancakes that melted in my mouth. I was looking forward to experiencing some good food and good company.

The Chocolate Maven is located on San Mateo in a mixed use office area in midtown Santa Fe. The Chocolate Maven has won many awards over the years, so the location does not seem to matter. As we walked into the Maven, a multitude of delicious aromas wafted through. We noticed mouth-watering pastries and iced cakes underneath glass. We arrived at the counter and asked for seating for two. I hoped we would be seated downstairs so we could watch the staff prepare some yummy delicacies. We were seated downstairs at a beautifully set table on a white linen cloth. Unfortunately on
Sundays no pastries are made.

We were handed slick menus. Some changes had been made. I could now get a mimosa with breakfast, but I could not get my lemon ricotta pancakes. However, my second go-to item was still on the menu-Banana Walnut Pancakes. My friend, who had initially seen California Chicken Crepes on the online menu, discovered they were not available on the current menu. After reviewing the menu she ordered Eggs Florentine.

My friend and I were so busy catching up that we did not notice our meal being served. Either the service was really good or we were engrossed in our conversation or a bit of both. My friend’s meal was served on two crisp English Muffins with Hollandaise served over the poached eggs nestled on some spinach. Next to the Eggs Florentine were roasted red potatoes. My friend commented that her Eggs Florentine were good, but she felt that the Hollandaise sauce was not as good as it should be. She said it was very thin and needed more lemon.

When my pancakes arrived, they were drenched with sticky syrup, bananas, and walnuts. I immediately dug in. The caramel and banana melded together with the crunchiness of the walnut. It was like I was eating Bananas Foster in a pancake. It was sooo good! My only complaint was that my meal lacked a garnish. A sliver of orange would have made the meal prettier, however, the taste was out of this world.

Chocolate Maven is located at 821 W. San Mateo Road, Santa Fe, NM 87505
Find them online at . Their phone is 505-984-1980
Their hours are :
Monday- Friday 7 AM- 6 PM
Saturday 9AM-6PM
Sunday 9 AM- 3PM

Mom’s Night Out – Santa Fe Spirits Tasting Room

by Kim Leonard

I have a secret. I fantasize about disappearing. Maybe not permanently. But after being overwhelmed by days and weeks of seemingly endless lists of chores, soccer practices, a full-time work schedule, and taking classes, getting on a bus and leaving town has sounded like a viable option. What has kept me from taking this drastic measure, however, has been a regular “Mom’s Night Out”. Single or married. Ten kids or two. We all need a break. From our kids, our significant others, and that never ending to do list.

A perfect place to get away and throw back a few adult beverages with the girls is Santa Fe Spirits Tasting Room on Read Street. Founder and owner Colin Keegan opened the Santa Fe Spirits Distillery in 2010 on the south side of town.

In July 2013, founder and owner Keegan opened the downtown Santa Fe Spirits Tasting Room. It has a warm living room feel, with wood floors and vigas, a cozy bar, and intimate, comfortable seating areas with leather chairs and pillows. There is also a back room for a larger party. At the tasting room, all liquors can be served neat or on the rocks, sampled as a flight or mixed into a heady cocktail with infusions of herbs, spices, and flowers.

The night I met up with one of my girls, I chose a Queen Bee from the specials board—a mixture of Wheeler’s Gin, rosemary-agave simple syrup, lemon, and a honey powder rim. Smooth, not too sweet, with a light, lemony flavor and the scent of rosemary, it was a perfect drink for a spring evening.

My friend had a Collin’s Collins, a twist on a classic Tom Collins, a cocktail made of Wheeler’s Gin, Rose’s Lime Juice, Luxardo cherry juice, and soda garnished with lime and Luxardo cherries—little tart-sweet Marasca cherries soaked in the fruit’s own liquor, produced in Luxardo, Italy. We also shared an antipasto plate, which was a good idea, since the drinks were potent. But if you need sustenance, I recommend eating at a nearby restaurant before or after your visit, because they only serve an antipasto or charcuterie plate.

Santa Fe Spirits Tasting Room is located at 308 Read Street, Santa Fe and is open 3-8:30 PM, Monday-Thursday and 3-10PM, Friday and Saturday.

Jersey Girl Knows Pizza!

by Leslie Karasic

Pizza Centro – Santa Fe

Pizza first started in Italy, Greece, or Iran sometime in 1st century BC. Some say the Romans stole the idea of pizza from the Jews. It is said that Jews put toppings on their matzo, and the sun heated it. Others say Persian soldiers cooked flatbread with toppings on their shields. Nobody knows who officially came up with the idea of placing toppings on dough and naming it pizza. However, it is known that the ancient Greeks had flat bread called plakountos, on which they placed various toppings, and we know also that Naples was founded (as Neopolis) by the Greeks. And Naples is the home of the modern pizza.

Fifteen years ago, I moved from the land of the Sopranos to the land of Enchantment. Pizza parlors run rampant up and down the Jersey Shore. Luigi’s, Vic’s, Freddie’s, Attillios’ to name a few. When you stop in any of these places, there is a pizza cook dressed in white and sweat. He masterfully twirls the dough acrobatically in the air, and always catches it. I am always amazed that none of the dough ends up on the floor. Jersey pizza has a thin crust and bubbly mozzarella that is stringy and melts in your mouth. In Jersey the pizza to get is sausage, peppers, and mushroom. The spicy sausage, crisp green peppers, and the earthy ‘shroom blend together to make the classic Jersey slice.

I have tried pizza in Santa Fe, and have been extremely disappointed. Pizza in Santa Fe usually tastes like cardboard with melted cheese, tomato sauce, and green chile. I sometimes thought people in New Mexico put green chile on their slices to hide the poor taste of pizza here.

After visiting Pizza Centro, I realize that Jersey taste can be replicated in Santa Fe. Green chile on a slice from Pizza Centro adds a slice of Jersey into Santa Fe. I have tried all three sites, however the El Dorado location invoked my fondest memories of sweaty pizza cooks shoveling pizzas into a brick oven. I ordered a large meatball and pepperoni for my husband, my nephew, and me. This location is mostly take-out with a few tables crowded together. When the pizza arrived, I immediately opened the box wondering if I could finally enjoy pizza in Santa Fe. The cheese was bubbling like back home, and the crust was thinner than most. I grabbed a slice and the cheese was sliding off my slice, just like Attilios’. This was a good sign! I folded my pizza in half, my tongue twirled the cheese, and then I bit into a garlicky tomato sauce loaded with spicy sausage. After my first bite, I posted that Pizza Centro came very close to Vic’s. I always say the best pizza in Jersey is Vic’s, so saying Pizza Centro came close is the highest compliment.

Worth mentioning: at the Southside Pizza Centro you can sit down at nice tables and have a good beer with your pizza. They have Peroni on tap and a local beer from the Santa Fe Brewing Company. All 3 locations have fresh salads, calzones, and slices. Downtown and Southside locations have fresh sandwiches. Gluten-free is available at all locations.

Pizza Centro locations and hours:
Downtown: Santa Fe Design Center – 418 Cerrillos Road, Santa Fe, NM11:30 am – 8:30 pm (every day) 505-988-8825
Eldorado: Eldorado Agora Center – 7 Avenida Vista Grande, Santa Fe, NM 11:30 am to 8 pm (wed – sun) 505-466-6200
Santa Fe Southside: 3470 Zafarano Drive, Santa Fe, NM 11:30 am – 8 pm (mon – thurs) 11:30 am – 9 pm (fri – sun) 505-371-6200


Chris’ Cafe

3568 Cerrillos Road, Santa Fe, New Mexico – 505-424-3566

by Leslie B. Karasic

In a city of over 475 restaurants it is easy to miss Chris’ Café. Next time you are driving on south Cerrillos Road, look for the yellow rental trucks and you will discover this intimate gem. On a snowy Saturday my companion and I did just that.

When we entered, the staff was friendly and greeted us as if we were family. We were told we could sit wherever we wanted. Once we sat down, our server, Marissa, promptly brought menus to us. Immediately, she took our drink order. She gave us a few minutes to wake up with our caffeine fix; coffee and hot cocoa. The coffee was strong and tasty. The cocoa was steamy and warming.

My companion J.R. ordered the breakfast burrito with ham, Christmas style. The breakfast burrito consisted of a large flour tortilla stuffed with 2 scrambled eggs and ham. When the burrito was served, I could smell the spiciness of the chile. Roasted potatoes and pinto beans softly nestled the smothered Christmas burrito, drizzled with jack cheese. When J.R. took his first bite, he told me he could taste the chile fusing with the fluffy eggs and succulent ham. The potatoes were flawlessly browned, and the pinto beans were just right! He told me that this burrito was as good as his Mom’s. J.R. is a Native New Mexican and judges chile wherever he eats. If he says the chile is consistently flavorful and hot, you can believe it is!

I settled on a personalized omelet with mushrooms, onions, cheddar, and spinach. I also ordered cheesy potatoes and an English muffin. My first bite was a savory piece of mushroom, onion and perfectly steamed spinach, wrapped in egg and melted cheese, which slid onto my tongue. The flavors melded together into a joyful array of flavors. In most omelets, you may only encounter the filling in some bites. Every bite contained every ingredient. The potatoes were browned perfectly, with melted cheese covering every bite. Chris’ Café has won my taste buds over. If you like consistent and delicious meals at reasonable prices, you owe it to yourself to experience Chris’ Café.

The breakdown of our meal:
Coffee and hot chocolate for 2 – $5.00
Breakfast Burrito – $9.50
Omelet – $8.95

Chris’ Café is located at 3568 Cerrillos Road.
Open Wed-Sat 7AM-2 PM.
Sun-Mon 8 AM-2 PM. Closed on Tuesday 424-3566.


Dear Anna…