Green Chile Stew – traditionally named “Caldillo” in Spanish is a thin, green chile stew (or soup) made with a meat base (usually beef, pork, chicken, mutton or a mixture), potatoes, and green chiles. Dating back as early as the 1600’s! New on Inn at Pueblo Bonito- Santa Fe’s breakfast menu for 2016 is a traditional family recipe of Green Chile Chicken Stew which compliments our famous Red Chile pork Tamales! The history of Chile and its importance in New Mexico culture and family is fascinating- so we encourage you to read on!
Green or Red Chile is as fans know a staple to modern New Mexican cuisine and has a fascinating history. Its legacy is partly European, American and human ingenuity. The spicy New Mexico Rio Grande and Hatch Green Chile comes from genus Capsicum. The green and red chile are sometimes thought to be two different types of peppers, but in fact are the same plant! Picked at different times, red chile is the ripened version of the green chile. “Hatch” a Green Chile product of New Mexico is synonymous with Green Chile today. New Mexico’s chile industry is a large contributor to its economy- so much so that in 2012, New Mexico harvested more acres of chile than any other state in the US! This distinction honored New Mexico as “the Chile Capital of the World”. But how did New Mexico end up with this honor? Well, it’s an interesting story which actually begins with Christopher Columbus!
While sailing, Columbus came across a string of islands now called the Caribbean (once known as West Indies). Exploring the islands Columbus found the chile plant- something he would never have encountered in his European homeland. The intensely spicy quality of the fruit reminded him of India’s black and white pepper (corns) and since the pods were red he named the plant “red peppers”. Columbus took the chile plant home to Spain as the ship’s doctors desired to explore its medicinal uses. Spanish monks then discovered that dried and pulverized chile peppers made an excellent substitute for peppercorns! Peppercorns were very valuable and used as money, so to replace them proved invaluable to Europeans. Thus the chile quickly spread through Europe and across the globe. In 1598 Don Juan de Onate was dispatched to colonize the northern border of New Spain (New Mexico) for which he brought the chile plant with him. The chile pepper worked itself into regional agriculture over the next 300 years, yet was not as highly appreciated then as it is today.
Chile plants are not native to the southwestern United States and require massive amounts of water- a resource not highly abundant to New Mexico. However the chile thrived due to its versatile and unique use as food, spice and medicine. In 1863 the U.S congress apportioned $50,000 for building roads for the express purpose of bringing the Colorado chile (as it was once called) to market. The Colorado Chile is not the chile we know and love today as it was unevenly hot, unreliable, and prone to disease. It took over 50 years of study by Dr. Fabian Garcia a Horticulturist from New Mexico State University in Las a New Mexico to develop and perfect the New Mexico chile product to exhibit the standards and qualities we enjoy today. Beginning in 1907 and taking 14 strains from three varieties of pepper (the Colorado, the negro, and the pasilla) in search of a smoother, meatier, tastier, and milder pepper that would resist wilting diseases Dr Garcia’s research came up with College #9! Crowned the winner of all chile through hybridization, requests from all over New Mexico poured in- and in large scale College #9 planting began. Later it was discovered that further selections could be made. Several new strains of chile came out of research and planting of College #9, but none more popular than the Rio Grande, named for the river that supplied its irrigation. This chile thrived, was adopted by farmers around the town of Hatch, New Mexico and has become known as the mother of all Chiles! The pepper eventually gained a massive, almost cult following as New Mexico adopted its chile image and gradually became the place to get the best chile in the world! Today Hatch, NM hosts an annual Chile festival attracting over 30,000 visitors in the month of September gathering chile fanatics from everywhere! Today the “chile” remains one of the cornerstones of the New Mexico economy and is even referred to in the States Official Question: “Red or Green?” (meaning which is your favorite choice of chile of course!).
We at Pueblo Bonito bed and breakfast inn in downtown Santa Fe are proud to indoctrinate our New Mexico visitors into this rich New Mexico chile tradition. Our guests are welcomed each morning to feast on locally made red chile pork tamales and a secret family recipe of Green Chile Chicken Stew. Lovingly prepared, guests enjoy bite after bite of tantalizing chile flavor boasting the rich traditions and pride of our New Mexico culture, family and hospitality. You are cordially invited to be apart of our family traditions and make your time in Santa Fe more than a stay at Pueblo Bonito bed and breakfast inn.
2016 Santa Fe Folk Art Market will soon be here! Santa Fe travelers don’t miss out on any of it‘s offerings! Hard to describe but we’ll try: Santa Fe Folk Art Market is “Unique”, “Innovative”, “Interesting”, “Intriguing”, “Whimsical” and so much more. Honestly words do not pay the whole Folk Art market experience justice! Santa Fe Folk Art Market is simply an annual New Mexico Event visitors must experience first hand. Inn at Pueblo Bonito- Santa Fe hosts guests from all over the US and World each year who come to this one-of-a-kind event- the largest Folk Art Market in the World! Santa Fe New Mexico travelers converge July 9,10,11,12 celebrating diverse cultures, traditions, faiths, dress and foods! So don’t miss out- here some visitor information we hope you‘ll find helpful:
Where to Stay: Inn at Pueblo Bonito – Santa Fe! Voted “Guest Favorite” Santa Fe b&b three years in a row! Most convenient for Folk Art Market Attendees as it’s 3 minute stroll to P.E.R.A pick up/drop free shuttle location to all Market events! Due to popularity, limited rooms and affordablity Folk Art Market visitors should call now! Direct Bookings only at this historic adobe pueblo-style Santa Fe b&b, quietly nestled in “prime” downtown location! 1-800-461-4599 See Summer Specials: HERE!
Santa Fe Folk Art Market Schedule 2016:
Friday July 10: 6:30 – 9 PM: Market Opening Party – Gathering under the stars!
Tickets $225 ($125 tax deductible). Shop, dance, listen to international music, enjoy international food and drink tasting. Inn at Pueblo Bonito guests will walk to free shuttle service to Museum Hill (location of Market event). Shuttles run from 6 to 9:15pm TICKETS MUST BE PURCHASED IN ADVANCE for Market Opening Party- no ticket sales at the gate.
Saturday July 11: International Folk Art Market Santa Fe
Early Bird Market 7:30 am to 9am Be early and meet the artists first hand without the crowd! Tickets: $75- include all day Saturday Market!
Regular Market 9 a.m. to 5 p.m. Adult $15 if purchased before June 1; $20.00 after; youth 16 and under are free! Ticket includes: entrance to the Museum of International Folk Art, the Museum of Indian Arts and Culture, and the Santa Fe Botanical Garden on Museum Hill. Explore the market, international foods, entertainment.
TICKETS MUST BE PURCHASED IN ADVANCE– no ticket sales at the gate.
Sunday July 12: Folk Art Market- Family Day 9 a.m. to 5 p.m.
Adult tickets $10.00 before June 1; $15 after June 1; Youth 16 and under are free! Ticket price includes admission to Museum of International Folk Art and Santa Fe Botanical Garden on Museum Hill and Museum of Indian Arts & Culture! Inn at Pueblo Bonito guests can easily walk to Shuttle pick up/drop off which will run from 8 am to 5:15 pm. TICKETS MUST BE PURCHASED IN ADVANCE– no ticket sales at the gate.
For information on Santa Fe International Folk Art Market- visit International Folk Art Museum’s website at: http://www.internationalfolkart.org/eventsedu/jul.html
Where to Eat: Walk to Santa Fe finest restuarants from the P.E.R.A shuttle drop off location or Inn at Pueblo Bonito! Here are a few excellent choices to consider: Restaurant Martin; Pink Adobe; El Farol; Geronimos; La Casa Sena; Tomasitas; The Thunderbird on the plaza; La Boca; El Meson; Pranzo’s Italian Grill; Saveur Bistro; and so many more! Don’t forget the cafe at Museum Hill- try thier desserts and herbal teas!
Blog Compliments of: Pueblo Bonito b&b inn Santa Fe, NM
2015 Folk Art Market Information from International Folk Art Market website.
History of Tamales
This blog has been prepared for guests of Pueblo Bonito bed and breakfast inn- Santa Fe. In response to the popularity of our New Mexico red chile pork tamales served hot daily for breakfast. We hope you enjoy the History of the Tamale!!
“Tamale” is derived from the word tamalii an Aztec word meaning “wrapped food”. Though we are not certain when or who invented the tamale, we do know tamales were written about since pre-Columbian days. Aztecs served Spaniard soldiers tamales during visits to Mexico in the 1550’s. Tamales were eaten by soldiers on long sojourns into Mexico as tamales are portable and easy to heat.
Tamales have been eaten in the United States since at least 1893 when they were featured at the World’s Columbian Exposition. A tradition of roving tamale sellers was documented in early 20th-century in blue/ragtime music song “They’re Red Hot” by Robert Johnson.
While Mexican-style and other Latin American-style tamales are featured at ethnic restaurants throughout the United States, Pueblo Bonito b&b inn- Santa Fe proudly features our traditional New Mexico red chile pork tamale! A distinctly indigenous tribute to New Mexico culture, tradition and cuisine.
Tamales typically are not made every day, as they once were, as they are very labor intensive. Rather you find tamales being made for special occasions like the Day of the Dead, Christmas, Native American Feast Days, New Year’s or just about any other family or holiday celebration. Tamale making is usually a family affair! Traditionally family members gather together and make fillings and masa the day before. Day 2 creates an assembly line- family of all ages form to spread the masa on corn husks, fill and fold the tamales. Once the tamales are assembled, they are steamed and finally eaten. Usually hundreds of tamales are made at once so everyone can take some home and share with friends and family. Guests of Pueblo Bonito, though not required to create the tamale, are warmly invited to our tables to share as friends in this delectable tradition of hospitality- enjoy!