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?
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
Compliments of Pueblo Bonito Inn, a bed and breakfast in Santa Fe
Chile, beans, and corn are definitely “basic ingredients” to New Mexico cooking. All can be locally grown, with chile being New Mexico’s largest agricultural crop. New Mexico chile, especially when harvested as green chile, is perhaps the defining ingredient of New Mexican food compared to neighboring styles. Other distinctive elements of traditional New Mexico cooking include: blue corn, stacked enchiladas, and sopapillas. When taking a vacation to New Mexico, visitors find green chile to be a popular ingredient served in a wide range of foods including: enchiladas and burritos, cheeseburgers, french fries, bagels, eggs and piazzas. Santa Fe Restaurateurs do not limit themselves to simply these categories, but are always creating innovative and tantalizing new culinary creations within the kitchens of this historic and enchanting city of “different”!
That being said, foods and dishes common to New Mexico to aid our Santa Fe visitors:
- Breakfast burrito: a smaller-sized breakfast version of a burrito, typically including scraqmbled eggs, potatoes (papas), red or green chile, cheese, and sometimes meat (bacon, sausage, carne adovada).
- Calabacitas: Green summer squash with onions, garlic, and other vegetables, fried.
- Caldillo: a thin, green chile stew (or soup) of meat (usually beef, often pork or a mixture), potatoes, and green chiles.
- Carne adovada: Cubes of pork, marinated and cooked in red chile, garlic and oregano. Often spicy.
- Carne asada: roasted or broiled meat (often flank steak), marinated.
- Chalupa: a corn tortilla, fried into a bowl shape and filled with shredded chicken or other meat, and/or beans, and usually topped with guacamole and salsa.
- Chicharrones: small pieces of pork rind with a thin layer of meat that are deep-fried.
- Chile or chile sauce: A sauce made from red or green chiles and served hot over many New Mexican dish (referred to a “smothered“). The term “Christmas” is commonly used in New Mexico when ordering both red and green chile in one dish.
- Chile con queso: chile and melted cheese mixed together into a dip.
- Chile rellenos: whole green chiles stuffed, dipped in an egg batter, and fried.
- Chimichanga: a small, deep-fried meat and (usually) bean burrito, containing (or smothered with) chile sauce and cheese. Popularized by the Allsup’s convenience store! A series of humorous commercials in the 1980s featured people attempting to pronounce the name correctly.
- Chorizo: spicy pork sausage, seasoned with garlic and red chile. Used in ground or finely chopped form as a breakfast side dish or often as an alternative to ground beef or shredded chicken in other dishes.
- Churro: fried-dough pastry snack. Churros are typically fried until they become crunchy, and may be sprinkled with sugar.
- Empanada: pasty or turnover filled with minced meat, spices and nuts or sweet fruit.
- Enchiladas: corn tortillas filled with chicken meat, and/or cheese. Served either rolled, or stacked, and covered with chile sauce and cheese and optionally topped with a fried egg. Stacked enchiladas made with blue corn tortillas are a particularly New Mexican variation.
- Flan: a caramel custard.
- Flauta: small, tightly rolled, fried enchilada.
- Frijoles: beans, pinto beans (along with chile, one of the official state vegetables).
- Green chile cheeseburger: widely considered the New Mexican variety of hamburger! Regular hamburger topped with melted cheese and whole or chopped green chile. Distinctively New Mexican!
- Green chile stew: thick soup with green chile, meat (usually beef, often pork or a mixture), potatoes, garlic and onion.
- Guacamole: mashed, seasoned avocado, with chopped onion, tomatoes, garlic, lime and chile- often served with chips- but is not limited!
- Huevos rancheros: traditionally was eggs poached in chile, however the modern version typically has fried eggs (sunny-side up/ over easy) covered with cheese, chili on a corn tortilla and served with pinto beans (frijoles).
- Mole sauce: Spices, almonds, red chile, tomatoes, and chocolate, often served with chicken. Café Pasqual is famous for this dish and is a close walk from Pueblo Bonito bed breakfast inn!
- Navajo Taco: Native American fry bread served with ground beef, smothered in chile sauce, refried beans, sprinkled with shredded cheese, lettuce, diced tomatoes and sour cream. One of Amy’s favorite treats from street vendor on the plaza during Fiesta celebrations!
- Pico de gallo (“rooster’s beak”): A cold salsa with thick-chopped fresh chiles, tomatoes, onions and cilantro- no tomato paste and never vinegar!
- Pinones: piñon (or pine) nuts, a traditional food of Native Americans in New Mexico. Harvested from the pinon pine tree.
- Posole: thick stew made with hominy corn, simmered with pork, chile, onions and garlic. Both red and green chile versions exist.
- Frijoles refritos: refried beans.
- Salsa: uncooked chiles/peppers, tomatoes, onions mixture- frequently blended or mixed with tomato paste to produce a more sauce-like texture.
- Sopaipilla (“little pillows”): a puffed,fried bread, eaten split or with a corner bitten off and filled with honey (as accompaniment in place of tortillas). Can be stuffed with meat, beans, cheese and chile sauce if an served as an entrée.
- Taco: corn tortilla fried into a trough shape, filled with meats, cheese, or beans. Topped with chopped lettuce, onions, tomatoes and cheese. Also served using a soft, rolled flour tortilla.
- Tamale: meat rolled in cornmeal dough, wrapped traditionally in corn husks and steamed. Served most often with red chile sauce. New Mexican style tamales typically vary from others in that red chile powder is usually blended into the masa. A traditional food served at family gatherings, holidays and festivals. A New Mexican “soul” food and featured in Pueblo Bonito Inn’s breakfast buffet!
- Taquito: tightly rolled, deep-fried variant of the taco.
- Tortilla: flatbread made of unbleached flour.
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.
Santa Fe, NM- it’s difficult to choose just one “THE BEST RESTAURANT” in this city different, as there are literally 300+ excellent Santa Fe restaurants serving up some king of tantalizing flavor! As burgers are always a popular “culinary” item which most folks relate to, this post offers our top five Top Burger Picks in Santa Fe, NM- all walking distance from Pueblo Bonito bed and breakfast inn.
1. Santa Fe Bite– the old Bobcat Bite has moved into downtown Santa Fe- lucky for us…. we can now walk there! Renamed “Santa Fe Bite” and located close by on the historic Old Santa Fe Trail, this extremely popular burger stop has only become more popular! Offering it’s famous green chili cheese burger as well as other options, they now have a bar and dining area indoor and out.
2. Restaurant Martin– located on Galisteo St – across from Pueblo Bonito Inn- this is arguably one of the best restaurants in Santa Fe! Offering great lunch choices including a Green Chili Buffalo Burger which is top notch. Cuisine described as “Progressive American”, Restaurant Martin is a restaurant you won’t want to miss while visiting Santa Fe.
3. Rio Chama – one of our most frequented Santa Fe restaurants. This gem offers a fantastic bar atmosphere, diversified menu and is open from 11:00 am – 10:00 pm. One of our favorites is the buffalo burger sliders- 4 more-than-bite-size mini-buffalo burgers featuring a red chili, mushroom and onion salsa to top your slider. Another favorite is the cheese fondue- perfect topping to a plain slider! Located three minute walking distance from Pueblo Bonito Inn, just south of NM State Capitol- we have seen many a movie stars or popular politician dining in this restaurant.
4. Zia Diner– a great alternative for folks seeking comfort food en Santa Fe- thus the burger! Green Chili, bacon, cheese burger… oh my! Make sure you have plenty of napkins. Great place for the whole family as other items like Sheppard’s Pie, Fish & chips, shakes and tantalizing desserts top the menu.
5. Shake Foundation– newly opened by Santa Fe restaurateur Brian Knox (entrepreneur of: Café Escalera, Agua Santa) offers the perfect “go” burgers. No indoor seating and limited outdoor seating, this gourmet “go burger” is one to put on your “to do list” while en Santa Fe. Taking a day trip to Bandelier or Taos? Stop by, pick up a burger and shake and off you go sure to enjoy the many flavors one can choose to add (guacamole, green chili, multiple cheese varieties, sautéed mushrooms/onions and others).
Happy Eating! We hope you’ve enjoyed this post and encourage you to share with us your favs. We are aware there are more and more and more Top Santa Fe Burger Restaurants which we have not been able to list, so please take a moment to share- won’t you?