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!
New Mexico Restaurant Week February 2016 Travel – Santa Fe, Taos, Albuquerque
Seven consecutive years and becoming one of Santa Fe’s premier winter travel attractions is New Mexico Restaurant Week! New Mexico Restaurant week is an eight day culinary celebration taking place all over northern New Mexico – Santa Fe, Taos, and Albuquerque! Though Southwest travel during January and February are generally “slower times” this makes this winter travel event the perfect reason for a Santa Fe getaway. Travelers looking to take advantage of value- priced dining and lodging deals with an adventurous winter travel spirit will love our discount lodging offerings at Pueblo Bonito bed and breakfast inn- Santa Fe! We receive several inquiries from potential winter travelers throughout the U.S. asking for trip planning ideas specific to Santa Fe, New Mexico and winter travel. Well here is a great one! Highly recommend. We suggest combining outdoor recreational winter activities around Santa Fe, Taos and Albuquerque like: downhill skiing, snowboarding, snow shoeing, winter hiking, hot springs, day trips, wine tasting, National Park exploration and more! Check out many of our blogs for more information on these topics.
Santa Fe Restaurant Week
Santa Fe Restaurant weeks provides the perfect reason to experience New Mexico in winter. It encompasses food, local cuisine, winter activities and affordable lodging! In addition to deals on dining out (lunches and dinners), Restaurant Week’s daytime events give Pueblo Bonito bed and breakfast guests an excellent opportunity to expand their culinary repertoire and interact directly with local chefs, bartenders, and sommeliers. Definitely a fun and tasty time for everyone! So why not give us a whirl this February? Join us at Pueblo Bonito bed and breakfast inn in downtown Santa Fe for any of the winter travel dates below for New Mexico Restaurant week?
- Santa Fe: February 21 – 28, 2016
- Taos: February 28 – March 6, 2016
- Albuquerque: March 6 – 13, 2016
Regardless of New Mexico Restaurant week’s – Santa Fe, Taos or Albuquerque – Pueblo Bonito bed and breakfast inn offers unique and historic New Mexico travel lodging. 10% OFF Nightly Rates during January, February and March travel which includes: Free parking, WiFi, Breakfast and Afternoon tea! Enjoy Santa Fe, its rich history, world class museums, galleries and shops, top rated restaurants, affordable skiing, cultural performances, etc. anytime of year! Combine all the delicious offerings and experiences that New Mexico Restaurant week has to offer and more with us. New Mexico’s best traditional red chile pork tamales are served hot daily and each enchanting guest room has it’s own wood burning kiva fireplace- uniquely Santa Fe! Let us know if we can assist you- call now for best rates and availability for all New Mexico Restaurant dates: Santa Fe, Taos or Albuquerque Restaurant week! 1-800-461-4599 BOOK NOW
Okay folks… you asked for it! Needless to say, we receive numerous inquiries about green chile… how to make it; how to cook it; how to store it; how to roast it; how to peel it; etc. So due to popular request, we have provided some basic information for our beloved chile lover guests who want to know! Enjoy- COMPLIMENTS OF INN AT PUEBLO BONITO- SANTA FE
CHILE 101: PREPARATION, HANDLING AND STORING NEW MEXICO CHILE
Chile – both Red and Green – are essential ingredients in traditional New Mexican cooking. Of course, one can buy already prepped and ready to go chile, but Santa Fe chefs know chile taste better when prepared in season and fresh. Doing it yourself not only is more economical, but it’s fun too! An experience of authentic New Mexico culture and history. Below is everything you need to know to become a “chile pro”. Go ahead, take your New Mexico cooking to the next level!
Perfect Chile Roasting 101:
ROASTING FRESH NEW MEXICO CHILES AT HOME
- It’s easy! Roast fresh New Mexico chile pods in an oven; on top of a gas stove; or on an outdoor grill!
- Begin with New Mexico grown green chiles- they are the most frequently roasted! About twenty minutes for oven roasting putting a single layer of green chile on baking sheet. Blister chile at 450° F (blackening skins in many spots) and turn as needed for uniformed scorching or until chiles collapse.
- If roasting just a few green pods, hold with tongs over flame of a gas burner for a few minutes. Turn to blacken all over, or use an asador (wire-mesh griddle).
- If using a gas or charcoal grill, place green chile on grate over hot fire, searing all sides- about ten minutes.
- Roast fresh red pods the same ways, but because of their higher moisture content, keep from blistering and blackening as fully as green. Judge their readiness by looking for loosening skin with deep brown shades.
STEAM AND PEEL FRESH NEW MEXICO CHILES
After roasting red or green chile, steam pods immediately to loosen skins.
- Place pods in a Ziploc plastic bag or covered bowl. Let sit five to ten minutes until cool enough to handle.
- Peeling quantities of chiles, require rubber gloves! Avoid capsaicin (substance that gives the pods heat) getting onto your hands- it doesn’t wash off easily and can irritate skin.
- Strip off the outer skin or peel. If tempted to run water over chiles to help in the process (some peel is bound to stick)- Don’t do it! As this will dilutes the flavor. Instead, rinse gloved hands under running water.
- Remove all stems and seeds unless plans include stuffing chiles. In this case, leave the stem and any seeds still attached to avoid weakening the pod.
GREEN CHILE SAUCE RECIPE: Servings: 4 cups
Green chile sauce is an essential ingredient in New Mexican recipes. Green chile sauce can be frozen- so feel free to be creative and smother any/all meats, eggs, pasta, etc with this highly popular accompaniment! This green chile sauce will be a welcomed treat packing a punch of flavor and spice to any dish. If planning ahead, remember this keeps for 3 days refrigerated otherwise it freezes well!
- 2 tablespoons vegetable oil
- ½ to 1 medium onion, chopped fine
- 2 to 3 garlic cloves, minced
- 1 tablespoon all-purpose flour
- 2 cups chopped roasted New Mexican green chile, fresh or thawed frozen
- 2 cups chicken or beef stock
- ½ teaspoon salt, or more to taste
- Warm the oil in a heavy saucepan over medium heat. Add the onion and garlic and sauté until the onion is soft and translucent, about 5 minutes.
- Stir in the flour and continue cooking for another 1 or 2 minutes.
- Mix in the chile. Immediately begin pouring in the stock, stirring as you go, then add the salt.
- Bring the mixture to a boil. Reduce the heat to a low simmer and cook for about 15 minutes, until thickened but still very pourable. Use warm or refrigerate for later use.
RED CHILE SAUCE RECIPE:
Another staple in New Mexican cooking! Use red sauce in enchiladas, burritos, tamales, or smothered on top of basically anything. This sauce will keep up to 6 days refrigerated and freezes well.
Servings: 4 cups
- Toast dried whole chile pods in a heavy skillet over medium heat until they are warm and release their fragrance, 1 to 2 minutes per side.
- Remove the chiles from the skillet immediately. When cool enough to handle, break each chile pod into several pieces (wearing rubber or plastic gloves if your skin is sensitive), discarding the stem and seeds.
- Place half the chile pieces in a blender and pour in one-half of the water or stock. Puree until mostly smooth but with a few flecks of chile still visible in the liquid.
- Warm the oil in a large saucepan over medium heat. Add the onion and garlic, and sauté several minutes until the onion is limp.
- Pour in the blended chile mixture, then add oregano and salt.
- Puree the remaining chiles with the remaining water and pour it into the sauce in the pan. Reduce the heat to medium-low and simmer for a total of 20 to 25 minutes.
- After about 15 minutes, taste the sauce and adjust seasonings. When ready, the sauce will be cooked down enough to coat a spoon thickly but still drop off of it easily. Use warm or refrigerate for later use.
- 8 ounces (about 20 to 25) dried whole red New Mexican chile pods, mild, medium, hot, or a combination
- 4 cups water or chicken stock (divided use)
- 2 tablespoons vegetable oil
- 1 medium onion, minced
- 3 garlic cloves, minced
- 1 to 2 teaspoons crumbled dried Mexican oregano, or marjoram
- 1 teaspoon salt, or more to taste
Anytime of year is an excellent time to visit Santa Fe, New Mexico! Foods, flavors, colors, clear skies, world class museums, art, culture, skiing and so much more! But the Fall- October, November are Chile harvest times! Fresh Chile is abundant. Then December while New Mexicans are preparing for Holidays- chiles are plentiful in local markets. Rejenos, tamales, stews, posole are local traditional favorites. Inn at Pueblo Bonito features the BEST Red Chile Pork Tamales in the State of New Mexico every morning for breakfast- all year round! So, we invite you to travel to Santa Fe, New Mexico and feast on our local cuisine featuring the beloved red or green chile. You won’t be sorry! Give us a call 1-800-461-4599 if we can be of assistance. We’d love to host you on your next historic Santa Fe vacation get away! Pueblo Bonito bed and breakfast Santa Fe!
Whether a first time or multiple Santa Fe visitor, there are endless reasons for returning to New Mexico’s premier travel destination and Pueblo Bonito bed and breakfast inn. Numerous traditional, diverse and unique experiences await Santa Fe travelers which can include – but are not limited to: Art, Art and More World Class Art; Galleries; Markets; Festivals; Opera; Chamber Music; Restaurants; Skiing Santa Fe; Canyon Rd; Shopping the Plaza; Hiking National Parks; Native American History and Culture; Color changing of Aspens; and so many more – it’s impossible to list them all!
To enhance popular suggestions for Santa Fe Travelers, we add the art of native New Mexico cuisine and offer two current Santa Fe Travel suggestions to consider this fall, winter and holiday season:
Walking distance from Inn at Pueblo Bonito – Santa Fe in downtown is the relatively new Savory Spice Shop. Savory Spice Shop offers a new culinary option focusing on seasonal harvest items and spices in a unique cooking environment. Classes include canning, pickling and general spicing up your cooking life are available. Current cooking class offerings as of the publication of this blog are as follows:
Wednesday, September 23rd at 6:00: Spice 101: Learn World Food through Spices! Explore the world of food through different spices while enjoy dinner and learning information on over 100 different spices. Perfect class for novices and experts delving into history, flavor profiles, and uses. Great information to take home and apply to any cuisine!
Sunday, September 27th at 4:30pm: Seafood! Seafood! Seafood!
Learn to make two scrumptious spicy seafood meals -Sesame Coconut Shrimp with Zesty Asian Slaw and Seared Tuna with Wasabi Cream and Singapore Noodle Salad. To die for!
For additional Savory Spice Shop class offerings please check out their blog post or Call (505) 819-5659.
Approximately one mile from Inn at Pueblo Bonito- Santa Fe’s doorstep, is Santa Fe School of Cooking. Four fundamental classes on traditional New Mexico foods are the heart of Santa Fe School of Cooking. Experience delicious local cuisine as well as local cooking techniques and lore of the region. Warm, spicy tastes and enticing aromas evoke Santa Fe’s rich cultural traditions. Please register directly at Santa Fe School of Cooking.
Traditional New Mexican I (Trad I):
This class includes: corn tortillas, cheese enchiladas with red chile sauce, chicken enchiladas with green chile sauce, pinto beans, posole, and capirotada (bread pudding). Demonstration Class, 3-hours.
September 17, 2015 – 10:00am
October 31, 2015 – 10:00am
November 24, 2015 – 10:00am
December 21, 2015 – 10:00am
Traditional New Mexican II (Trad II):
To include: flour tortillas, carne adovada (red chile marinated pork), chile rellenos, calabacitas (green chile, squash, corn), refritos, and sopapillas. Demonstration Class, 3-hours.
September 22, 2015 – 10:00am
October 13, 2015 – 10:00am
December 04, 2015 – 10:00am
December 29, 2015 – 10:00am
Traditional New Mexican III (Trad III):
To include: Classic New Mexican green chile stew, blue corn and green chile muffins, piñon butter, quesadillas, salsa fresca and rich natillas. Demonstration Class, 3-hours.
October 10, 2015 – 10:00am
November 12, 2015 – 10:00am
Traditional New Mexican IV (Trad IV):
A “new” class highlighting traditional New Mexican foods: green chile and chico soup, beef carnitas served on a gordita, corn on the cob with cilantro lime butter, pickled jalapeno cabbage slaw and bizcochitos (New Mexico’s official state cookie!) with cajeta. Demonstration Class, 3-hours.
November 28, 2015 – 10:00am
Tamales l (Tamales I):**
3 hours devoted to the art of making traditional tamales! Highlighting different tamale techniques -red chile pork, Southern Mexican chicken in banana leaf and blue corn calabacita (vegan). Accompanied by authentic New Mexican red chile sauce. Make your own tamales and enjoy the fruits of your labor at the end of class! Limited to 16 people.
September 13, 2015 – 11:00am
October 06, 2015 – 2:00pm
October 11, 2015 – 11:00am
November 07, 2015 – 3:00pm
November 15, 2015 – 11:00am
November 28, 2015 – 2:00pm
December 05, 2015 – 3:00pm
December 20, 2015 – 11:00am
December 27, 2015 – 2:00pm
December 31, 2015 – 10:00am
**Tamale class is one of our favorite suggestions for guests of Pueblo Bonito bed and breakfast Santa Fe, NM– as our signature breakfast item “Pueblo Tamales” are traditional red chile pork tamales- a true Guest Favorite!**
Red chile ristras are strung pods of dried red chile frequently displayed near arches, front doors and windows throughout New Mexico. They are iconic in Santa Fe for decorating, especially during harvest months- September and October. Holidays also are popular times and are symbolic of a warm, inviting “welcome.” Ristras have practical uses as well. Red Chile is the featured ingredient of delicious sauces, marinade, and traditional New Mexican culinary dishes.
New Mexico’s arid climate and abundant sunshine provide ideal conditions for annual chile crops which on average produce 80,000 tons a year. Late summer, early fall are unique times when large chile pepper crops are harvested and frequently picked fresh, roasted and eaten as green chile. When the fruit is left on the plant a little longer to ripen, it turns a vibrant red. This causes the fruit to completely change its properties and then is dried, crushed and eaten. Red chile is often strung up into chile ristras to dehydrate in the sun.
Traditional methods were to sun-dry fruits by laying them out, however, contamination among birds and rodents has prompted people to begin tying them together in strings and hanging them on walls, etc. However, you can still see rooftops of homes, stores covered in red chile for drying purposes – especially in the little town of Hatch NM! Hatch is known at the Chile Capital of the World and rightly so. It grows more green chile than anywhere on earth and its crops are highly sought after by locals and tourists alike! As ristras dry their color darkens to a subtle rusty red color. At this point, they are ready to use in cooking or as decoration as ristras!
Dried Red Chile Ristra as Decorations:
Fall traditions of Santa Fe, New Mexico include red chile ristras adorning farmer’s markets and roadside stands around the state. Red Chile Ristras are commonly used for decoration as seen with backgrounds of adobe brown buildings. They are said to bring health and good luck! Interested in taking a good luck chile ristra home with you? We invite you to enjoy the thrill of fall Santa Fe travel with the purpose of purchasing a red chile ristras for yourself. They make great gifts too! A visit to Santa Fe in fall is much more advised as boxing and mailing isn’t a preferred method in handeling these beauties! Thier vibrant red color makes for a memorable statement for welcomed guests. New Mexico’s arid dry climate provides a perfect showcase for these lovely hanging chiles, however they might not do so well back home. If visiting Santa Fe from a more humid state, your ristra may need to be treated with lacquer before taking it home. Lacquer will help preserve the chile from moisture in the air and avoid messes later on. We use Aquanet hairspray on ours- even in Santa Fe to highlight the color, prevent flying pests from enjoying the chile, and simply to provide a longer hanging life!
Dried Chile in Cooking
Use dried red chile in cooking, either crushed as powder or rehydrated, blended, boiled and then strained to make red chile sauce (also just called “red chile”). Red Chile, along with green chile, is a staple in traditional New Mexican cuisine! Red chile sauces can be ladled over dishes, such as enchiladas and tamales; used as base for stews, such as posole; or marinade for meats, as with carne adovada. Green chile, however, is most often used in soups, dips and chowders. Regardless of how you choose to use chile- red or green- it’s a New Mexico tradition! Pueblo Bonito bed and breakfast is famous for thier “Pueblo Tamale” which is featured every morning for breakfast. How better to start your day than a red chile pork tamale with fresh fruit and coffee?
Planning a trip to Santa Fe, New Mexico? Details can make the difference between an excellent Santa Fe travel experience and just an enjoyable one! Pueblo Bonito bed breakfast Santa Fe serves thousands of New Mexico travelers year round and we are committed to providing guests with knowledgeable and accurate “details” of the Santa Fe and Northern New Mexico area to maximize our guests vacation travel experience! Our valuable services are not easily replicated as Pueblo Bonito’s innkeepers have 80+ consecutive years of Santa Fe wisdom and tips to share. Our friendly and personable staff also bring 50+ combined years of local Northern New Mexico living experiences to assist guests in planning daily activities- like wine tasting! So in this spirit we offer fun, easy and unique day trip ideas you can add to your travel itinerary through Northern New Mexico. We will focus on Northern New Mexico and Santa Fe wineries:
New Mexico Wineries
Northern New Mexico has many award winning and fun wineries all within a short drive from Inn at Pueblo Bonito – Santa Fe, NM! No matter the preference of wine styles one may prefer, they offer a large variety. From bold, hearty reds to delightfully sweet dessert specialities, one is certain to fine the perfect wine to enjoy. While most grape production is located in southern New Mexico, the micro-vineyards of Northern New Mexico luxuriate in the intense efforts given to their cultivation, creating the rarest and most unique wines of the state. From Abiquiu to Dixon to Pojoaque and Nambe some of the most interesting wines can be found minutes from Santa Fe’s most popular bed and breakfast inn- Pueblo Bonito!
Black Mesa has 2 locations! Velarde and Taos.
This winery and and tasting room are located just 45 minutes north of Santa Fe in the village of Velarde. This tasting room features nice grassy areas for picnics and views of the Rio Grande as well as resident cats! They are known for their award winning wine “Black Beauty” for which is one of my personal favorites! Their Taos location across from the Harwood Museum is also just down the street from RC Gorman Art Gallery (a well known New Mexico artist). Relax on the pet-friendly patio or enjoy live music by local musicians on Friday and Saturday nights.
Blue Heron Brewing in Rinconada, NM
A funky, fun Northern New Mexico experience! This is Herb’s favorite. Offering fine brews, flights, wines and cheese! Enjoy a pint at the pub or fill a growler to take home. An excellent stop on your way home from a Taos day trip following the Rio Grande. Also an excellent stop after an exhilarating white water rafting excursion with Kokopelli Rafting tours!
Don Quixote in Santa Fe county, but located in Pojoaque, NM.
Wine and Spirit tasting and sales along with gourmet chocolates! Famous for their Blue Corn Vodka and Blue Corn Gin. A short drive north from Pueblo Bonito bed breakfast- Santa Fe- but worth the trip. The scenic drive is lovely and you can enjoy a cocktail or glass of wine in the courtyard or in the large territorial style show room.
Estrella del Norte in Nambe, NM
Lovely grounds featuring many special events, but always room to enjoy a top rate New Mexico wine in the courtyard! Gift shop and wine sales, just a short trip north from Pueblo Bonito bed and breakfast Santa Fe. Excellent stop on your way home from a visit to the famous Sanctuario de Chimayo!
La Chiripada in Dixon, NM
Producer of award-winning wines for 33 years. Tasting available 7 days per week. Art gallery. One block from the Dixon plaza! A fun native, cultural experience.
Vino del Corazon in Santa Fe (short walk from Pueblo Bonito b&b inn)
Locating in downtown Santa Fe surrounded by art galleries, shops and history! The wine tasting room is perfect to enjoy an excellent New Mexico wine and more! Open Tues – Sat 12:00- 5:30; Sun 12:00 -5:00.
Vivac in Dixon, NM
Located between Taos and Santa Fe, this tasting room offers a full list of options and an in-house chocolatier! Beautiful patio surrounded by vineyards to drink in the mountain views. Happy Hours 4-7 Spring/Summer/Fall.
“When assisting guests with their daily Santa Fe touring and day trip plans, I love to add in options for eating and wine tasting as these special stops can add so much flavor and enjoyment to great destinations like Chimayo, Taos, White Water Rafting, Bandelier National Monument or Los Alamos!” says Amy Behm innkeeper and owner of Pueblo Bonito bed and breakfast inn- Santa Fe.
Whether you’re planning a New Mexico vacation, a Santa Fe visit or permanent relocation, you’ll come to realize that Santa Fe is “the City Different”. Why, you ask?
Unlike many vacation destinations you may have visited, Santa Feans are extremely friendly and while our town itself is smaller, more intimate- it boasts attractions that easily stand up to many a metropolis:
World Class art galleries and museums– 3rd largest grossing art sales in the world!
Family entertainment, events, and festivals- Folk Art Market, Indian Market, Spanish Market, Balloon Fiesta
Gourmet dining– Restaurant Martin; La Boca; El Farol; Geronimos; La Casa Sena; Osteria;
Unique local cuisine– tamales; green chile stew; posole; Indian Tacos; Green chile cheeseburger;
Opera/Symphony performances and other cultural nightlife- Santa Fe Opera; Lensic Theatre; Desert Coral; Aspen Ballet
History, Rich Native American culture, Unique architecture – Adobe, Kivas, Hornos, Vigas, Ceremonial Dances, etc.
World-class shopping- Santa Fe Plaza; Overland Sheepskin Company; Ortega Jewelers; Maloof Outfitters; Canyon Road
Easy access to nearby sites and day trips- Chimayo; Ghost Ranch; Abiqui; Pecos Wilderness; Taos Pueblo; Rio Grande Gorge
Easy walking around downtown, historic sites, cultural events, performances etc. Palace of Govenors; Oldest House in USA
Santa Fe is “the City Different” because, unlike other cities, our history is an integral part of our day-to-day life, augmented by modernity rather than erased by it. Established by indigenous hunters and gatherers, influenced by Hispanic immigrants and explorers, and populated over the centuries by numerous other European descendants, Santa Fe continues to embrace new diversity and to celebrate our cultural heritage. Legacies from these earlier groups endure in harmony: in nearby pueblos and reservations, through diverse festivals and traditions, even in the local foods grown and eaten and in the beauty that nurtures us.
No American city has ever been more beautiful and well preserved. Centuries ago, newcomers were drawn to this area because of the scenic splendor. They stayed because the earth offered bountiful lands providing precious
minerals and gems, including gold, silver, and turquoise. Today, unique among many cities, Santa Fe, New Mexico boasts spectacular views and experiences of nature. Several mountain ranges – visible wherever you turn—beckon to hikers, skiers, birdwatchers, horseback riders and nature enthusiasts. The Rio Grande replenishes the high desert plains and valleys, sustaining productive fields to supply local farmers and markets, as well as pastures for domesticated cattle and buffalo and the wild herds of antelope will take your breath away when you sight them from the highways and byways.
Finally, Santa Fe has earned its nickname because it truly is different, in indescribable ways. There is a spirit here which defies definition, yet you feel it in the purity of the air, in the vivid colors of each season, in the deep blue of the heavens and the vastness of the night sky. There is an ethereal quality that turns mere neighbors into lifelong friends as locals take things a little slower, living by the unspoken code of “mañana”. One stands a little taller, breathes a little easier, relaxes and smells the roses in the City Different.
We invite you to come and experience this delightful City of Difference and allow us at Pueblo Bonito bed and breakfast inn to provide your accommodations- making your Santa Fe vacation a time to remember. Call us at 1-800-461-4599 or book online at www.pueblobonitoinn.com
September is one of my favorite months to visit Santa Fe, NM. The weather is delightful, the smell of chiles roasting is in the air and so many unique, intriguing “off the wall” things seem to be available to explore! Here are just a few to make your stay with us at Pueblo Bonito bed and breakfast inn one of a kind! Won’t you consider a September trip to one of the most wonderful places to visit?
FUZE-SW 2014: Food + Folklore Festival at Museum of International Folk Art at Museum Hill (less than 1 mile from Pueblo Bonito b&b inn). A food conference offering conversations with chefs, authors, and artists, tasting, breakfasts, lunches and dinners; Sept 12-14
GREEN CHILE CHEESEBURGER SMACK DOWN @ Santa Fe’s Farmers Market- walking distance from Pueblo Bonito bed and breakfast! Sample burgers from seven local restaurants; enjoy brews, music and help crown the 201 4 Green Chile Cheeseburger Smackdown king or queen! 6:00 pm Friday Sept 12
SANTA FE RENAISSANCE FAIR at Rancho de los Golandrinas Juggling, stilt-walking, magic troupe Clan Tynker performs amongst medieval-combat re-enactments. Kids games and food vendors 10:00 am -6:00 pm Sept 20,21, 2014 10 mile south of downtown Santa Fe (on your way to Tent Rocks… why not make a day of it!!).
24th Annual Wine and Chile Festival. New this year is the Gran Fondo bike ride to four gourmet food stations in a 45 or optional 75 mile loop hosted by chefs Mark Kiffin, Kevin Nashan, Michelle Bernstein, and Matthew Accarrino. Other events include: tasting, luncheons and wine seminars. Wednesday thru Sunday Sept 24-28
Pilar Studio Tour – Pilar, (1 hour 15 minutes north of Santa Fe) September 6 – 7, 2014
This lovely village along the Rio Grande hosts an annual studio tour, when about a dozen artists who make pottery, wearable art, paintings and more open their doors and invite you to visit their workspaces and view their creations:
Pojoaque River Art Tour – Pojoaque River Valley is 16 miles north of Santa Fe. September 2014
The annual Pojoaque River Art Tour takes place in the picturesque Pojoaque River Valley, an old farming community 16 miles north of Santa Fe.
High Road to Taos Art Tour– High Road to Taos is a 105-mile back-country scenic route between Santa Fe and Taos. Sept 20-21; 27-28, 2015.This scenic route from Chimayo to Vadito takes you to galleries and studios of artisans along the High Road between Santa Fe and Taos with more than 60 stops.
Pecos Studio Tour– Pecos, about 20 minutes southeast of Santa Fe off I-25 September 2014
Drive just 20 minutes from Santa Fe to the peaceful, picturesque village of Pecos, where you can visit with about 20 artists in their open studios. You’ll see paintings, ceramics, tinwork, jewelry, wearable art and more.
El Rito Studio Tour – El Rito an 1 hour and 15 minutes northwest of Santa Fe. October 2014
Meet more than 25 artists who live and work in this sleepy village that was an early Spanish settlement, located about an hour’s drive northwest of Santa Fe. The annual open studio tour features everything from blacksmithing, fiber arts and pottery to santos and retablos.
Abiquiu Studio Tour – Abiquiú, is 18 miles northwest of Española October 11 – 13, 2014
More than 70 artists welcome visitors to their studios in this annual tour. You’ll see paintings, weavings, furniture, traditional Spanish Colonial art and much more as you explore the gorgeous place where Georgia O’Keeffe once lived and worked
Galisteo Studio Tour– Galisteo is 25 miles south of Santa Fe. October 18 – 19, 2014
Visit this once a year event where over 30 local artists open their private studios to the public. A free event, much of it walk able through our historic adobe village. All disciplines and media.
Dixon Studio Tour– Dixon is about 45 minutes north of Santa Fe. November 1 – 2, 2014
Nestled in the beautiful Embudo Valley, Dixon is home to a lively group of more than 50 artists who open their studios for the annual art studio tour. You’ll find everything from painting, photography and jewelry to stoneware, wearable art, herbal bath and beauty products, handmade chocolates, local wines and roving musicians
Suggested Bistros / Cafes by Pueblo Bonito Bed and Breakfast (#2 of series):
A few Santa Fe “Cafes and Bistros” to choose from- Close to Pueblo Bonito Inn- Santa Fe, NM
Museum Hill Café: “Bursting with Flavor” is how Museum Hill Café describes itself. Serving visitors to Santa Fe as well as locals great tasting foods prepared fresh with quality ingredients. A glorious view of the Sangre de Cristos provides a great atmosphere along with friendly service and affordable prices- the perfect compliment to world renown museum hopping! The Folk Art Museum, Indian Cultural Museum, Wheelwright Museum and Spanish Colonial Museum are all nestled conveniently together on this hill – less than 1 mile from Pueblo Bonito Inn- Santa Fe. Summer months host the Santa Fe Music Collective Cafe Series.
Galisteo Bistro: Owned & operated by chefs Robert & Marge Chickering, Galisteo Bistro features eclectic, innovative international cuisine known for its open kitchen, quality menu offerings, and attentive service in a casual, comfortable downtown setting.
Café Pasquals: For thirty-one years Cafe Pasqual’s has been serving emphatically flavored cuisine inspired by the culinary traditions of New Mexico, Old Mexico, the Mediterranean and Asia. Dedicated to using fresh, seasonal, organic and naturally raised foods.
Blue Corn Café & Brewery– Downtown Location: A local and visitor favorite for over 20 years, featuring casual New Mexican cuisine, Pubfare and Award Winning, Hand-Crafted Beer.
Roof Top Pizzeria: From the first bite of the thin crust gourmet pizza you will be one step closer in your quest for pizza perfection! The contemporary dining bistro reminiscent of San Francisco or New York has a patio providing wonderful views to watch street life on Water Street, a gentle rain on the Sangre de Christos Mountains, or spectacular Santa Fe sunset. Just north of Pueblo Bonito Inn- Santa Fe a few blocks.
Sage Bakery & Café: Tantalizing breads, pastries and other assorted fresh baked delectable’s provide a treat on every visit to this close by bakery/café! Just around the corner of Paseo de Peralta from Pueblo Bonito bed and breakfast inn the Santa Fe Baking Company hosts KSFR’s daily talk show! Featuring local people and others you’d might like to know! Community-spirited, smart talk: From Presidential candidates, nationally known experts to local Santa Fe artists, authors, healers, and minor miscreants. Sage Bakery & Café touts “It’s where all Santa Fe talks”
Vinaigrettes: Chic and green, this Santa Fe bistro raises the “salad bar” with bold and delicious entrée salads. Innovative flavor combinations and options can be added to provide savory protein accompaniments (I.e. diver scallops, lemon-herb chicken, grilled hanger steak). Hearty yet healthy lunch or dinner creations allow Pueblo Bonito Inn’s guests guiltless and delicious eating at the same time.
Café Café: Traditional Italian Cuisine fare with hints of Southwestern influences. A warm and comfortable environment where friends and family can meet to enjoy the comforts of life for lunch or dinner. Conveniently located to Pueblo Bonito bed and breakfast inn, enjoy live music on Friday and Saturday nights as well as an outdoor dining patio during warmer months.