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.
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!
Santa Fe Events
Unique Santa Fe Travel Events await 2016 June travelers. If you’re a New Mexico Native or someone who’s thinking about a visit to Santa Fe, New Mexico maybe you need some extra motivation! Here are a few June events for you to put on your calendar!
June 2016: Santa Fe School of Cooking. Want to experiment with the bold flavors of the Southwest? Try a Santa Fe Cooking class! Test your skills with the unique cultural mix of Santa Fe flavors! Classes offered several times a week and include menus of traditional New Mexican, Native American, Mexican, Spanish, vegetarian and contemporary Southwestern cuisine. Taught by some of the best chefs in Santa Fe and are entertaining educational and delicious!. More information contact Cooking School directly at: 505-983-4511 or website:
June 2016: Tesuque GlassWorks– Daily glassblowing demonstrations Monday – Sunday 9 am- 5 pm through June! Beautifully hand blown and crafted pieces of useable art are shown in on-site gallery. Located in the village of Tesuque, just 7 miles north of Pueblo Bonito bed and breakfast inn at 15 10 Bishop’s Lodge Rd on the property of Shidoni Foundry.
June 2016: Shidoni Foundry and Gallery– A great resource for art collectors and sculptors- located seven miles north of Pueblo Bonito bed and breakfast inn- Santa Fe, New Mexico. Sleepy village of Tesuque (te-soo-ke) hosts Shidoni (a friendly greeting in Navajo) – is an art gallery. 8 acres of sculpture gardens with a bronze art foundry located along the Rio Tesuque on a former apple orchard. Visitors view indoor art galleries representing 140+ artist from all over the US. Stroll the outdoor gallery sculpture gardens. A special treat is to watch 2000 degree molten bronze poured into ceramic shell molds on Saturday Pour Days- open to the public.
Santa Fe Festivals
June 4, 5, 2016: Spring Festival & Fiber Arts Fair at El Rancho de los Golondrinas Costumed villagers shearing sheep, fiber arts marketplace, baking bread and more, plus animals, games and hands-on activities for kids! 10AM – 4PM
June 10-26, 2016: The annual, citywide CURRENTS Festival offers New Media Installations, Outdoor Installations, Architectural Mapping, Single Channel Video and Animation, Multimedia Performance, Fulldome, Experimental and Interactive Documentary, Web-Art/Art-Gaming/Mobile Device Apps, Oculus Rift, Robotics, 3D Printing, Artists Presentations, Panels and Workshops – CURRENTS exhibitions and most events are Free to the public.
June 9-11, 2016: Currents International Festival of New Media Arts-10th Anniversary. Packed with exciting one-of-a-kind experiences like:
- FACEOFF – three artists design and execute an original piece in just one hour, live on stage!
- The Exquisite Corpse Project, led by TV Land Creative Director, Michael Waldron which proves that individual and collective creativity has no bounds.
- Opening Weekend Events: June 10 – 12, 2016 @ El Museo Cultural and the Railyard Plaza. Starting June 10, 6pm to Midnight, and continuing through the weekend : Exhibitions, Multimedia Performances, Workshops, Artists’ Talks and more.
June 18, 2016- Rodeo de Santa Fe Parade through downtown! Starts at 11:00am. Bring the family or just stop by yourself for a good ol’ fashioned Rodeo Parade to kick off Rodeo Week! There will be wonderful floats, lots of give-aways, and prizes for the best entries.
June 18, 19, 2016: Herb & Lavender Fair at El Rancho de los Golondrinas Herb garden tours, lavender and herb product vendors, lectures on cultivating lavender and hands-on activities.
June 22-25, 2016- 67th Rodeo de Santa Fe brings the original One Arm Bandit & Co! 12 Time Professional Rodeo Cowboy Association (PRCA) “Specialty Act of the Year” with the best rodeo entertainment you will ever see. Sure to please everyone of all ages. You won’t want to miss a second of the rodeo action. Our barrel man Nate Reed will bring funny acts you won’t want to miss. Our Bull fighters Luke Kraut and Kyle O’hare will bring even more excitement during each performance. Get ready for the heart-pounding, dirt-slinging, action-packed performances of top PRCA rodeo athletes and top PRCA rodeo entertainment. Big time rodeo, with a small town feeling. Great evening activity for your Santa Fe, NM visit!
June 30- August 2016: Juan Siddi Flamenco Santa Fe– Offers audiences a visually rich, emotionally immersive, and culturally authentic theatrical experience. Based in one of the nation’s great arts meccas of Santa Fe, NM, the veteran touring company enjoys regular home seasons at the historic Lensic Theater. Fourteen dancers and musicians—many hailing from Spain—flourish under lead dancer and artistic director Juan Siddi’s rigorous yet sensitive choreography that bears the flavor of his artistic roots in Barcelona and Granada. A well-curated program overlays genuine gypsy culture with contemporary flair, allowing for virtuosic flights in both music and dance.
2016 Santa Fe Chamber Music Festival
Santa Fe July Festival events are certain to make for memorable New Mexico Adventure travels! The Santa Fe Chamber Music Festival is one of those July Santa Fe Summer Festivals you don’t want to miss! Since it’s 1972 founding, guided by a visionary spirit and dedicated artistic excellence and innovation, the Santa Fe Chamber Music Festival has become a preeminent music festival- known around the music world. Santa Fe’s unique location provides a setting nestled amid the beautiful Sangre de Cristo Mountains which has been a valuable contribution to the success of this Music Festival.
We are excited for 2016 Season of the Santa Fe Chamber Music Festival to begin. Welcoming extraordinary artists like Orion Weiss (pianist) provides Santa Fe travelers the opportunity to create memorable travel experiences when visiting New Mexico. Orion makes his debut with the Santa Fe Chamber Music Festival July 2016! We highly recommend adding of one of these certain to be popular concerts to your July visit with us at Pueblo Bonito bed and breakfast inn:
- Wednesday, July 20 and Thursday, July 21: Dvo?ák Piano Trio No. 3 (with Kyoko Takezawa, violin and Keith Robinson, cello)
- Thursday, July 21—Piano Recital: Program to be announced
- Sunday, July 24 and Monday, July 25: Night sky- featuring the young pianist Orion Weiss.
Curious about our July 2016 Featured Artist of Santa Fe Chamber Music Festival?
Well, here’s a little bit about the young pianist phenomena:
Orion Weiss- One of the most sought-after soloists in his generation of young American musicians already has an impressive list of awards such as: the Gilmore Young Artist Award, an Avery Fisher Career Grant, and the Gina Bachauer Scholarship at the Juilliard School. Orion has performed with major American orchestras Chicago Symphony, Boston Symphony, Los Angeles Philharmonic, and New York Philharmonic. Impressive scheduled stops on his 2016 world tour include: the Iceland Symphony Orchestra, Pacifica Quartet with Cho-Liang Lin and the New Oxford String Quartet.
To explore more into this fabulous opportunity, please visit the SantaFe Chamber Music Festival and don’t hesitate to make your Santa Fe Travel plans NOW! Pueblo Bonito bed and breakfast inn is located in a prime downtown Santa Fe location- offering the convenience of free parking and walking to the July Music Festival! 1-800-461-4599 or www.pueblobonitoinn.com
#1 in Series of Top Recommended Santa Fe Day Trips – part 2 here: http://www.pueblobonitoinn.com/top-recommended-santa-fe-day-trips-2-in-series.html
Providing Santa Fe Travelers with Memorable Experiences for 30+ years!
Santa Fe Tourist Attractions To See During Your Day Trip
A wonderful scenic 40 minutes drive from historic downtown Santa Fe and Pueblo Bonito bed and breakfast! Great for half day or full day trip up into the Jemez mountains in Northern New Mexico. Once in the park, guests walk through ancient Indian Ruins, view Native American petroglyphs and explore historic cliff dwellings and climbs on handcrafted kiva ladders. Ancient ruins date back to 1250 AD! A novice skill level, one mile-long hike weaves Santa Fe day trippers past petroglyphs, masonry walls built into a cliff face to the pinnacle “long house”. Ancestral Pueblo people left Frijoles Canyon sometime after 1250, for reasons unknown. Bandelier is our 2016 #1 Top Santa Fe Day Trip for visitors – you will very much enjoy this special New Mexico highlight. Pueblo people thrived in this area near Los Alamos in what is now Bandelier National Monument- 10,000 years ago. The Bandelier National Park covers 33,677 acres within Frijoles Canyon and is filled with lush pine forests, wildlife and clear blue skies. An easy, enjoyable and certain to please Santa Fe day trip put first on our list of BEST Santa Fe Day Trips and Travel Suggestions!
“Add On” Options for Santa Fe Day Tripping:
- San Ildefonso Pueblo– We highly suggest pairing a Day Trip to Bandelier with a quick visit to San Ildefonso Pueblo. After exploring history, why not contrast an active living Native American Pueblo? Known for black on black method of pottery design made famous by Maria Martinez, San Ildefonso pueblo people are mutli-talented, kind hearted and welcoming. Be prepared to enjoy some beautiful handcrafts!
- Santa Clara Pueblo– personal guided tours of the Santa Clara Puye Cliff Dwellings (similar to Bandelier). An option to consider – especially for returning Santa Fe visitors. Having a one-on-one interaction with a native Santa Claran guide can only prove to enhance any Day Trip experience of Northern New Mexico! Fee charged per person.
- Santa Fe Golf at Towa Golf Course: off 285 in Tesuque, NM. 18 hole Arnold Palmer golf course with rolling hill fairways with stunning views of the Sangre de Cristo mountains in Santa Fe County! We don’t suggest making this your “destination”, but adding a half day of golf when in Santa Fe could be a lot of fun!
- Bradbury Museum: in Los Alamos, NM. Extremely interesting, informative National History Museum documenting the Manhattan Project. Real film footage of the US President and historic news broadcasts of the atomic bomb project. Exhibits highlighting benefits of our National Defense funding also presented.
Restaurants/ Wineries/ Distilleries (AKA: The Foodie Side of Santa Fe Day Tripping):
- Gabrielle Restaurant: 285 in Tesuque, NM (10 min from our historic adobe Santa Fe Inn). Our favorite menu items: House margarita; Guacamole and chips; Chicken Chimi.
- Rancho de Chimayo Restaurant- Highway 501 in Chimayo, NM. Our Favorite menu items: House margarita; Green Chile Chicken Enchilada with Sour Cream; Sopapillas
- Estrella del Norte: Award winning Winery. Excellent side trip toward Chimayo, NM for an afternoon wine tasting! Lovely back patio/grounds and fun gift shop!
- Don Quixote Distillery: 285 in Espanola, NM. Famous for NM Blue Corn Vodka or Bourbon! Great experience in spirit tastings. Blue Corn spirits make great gifts for folks left behind!
- Blue Heron: Located on the plaza in Espanola, NM. Tasting house is features local home brews made fresh daily.
Pueblo Bonito bed breakfast inn: Located in Santa Fe at 138 W Manhattan Ave. Uniquely, enchanting. Adobe pueblo-style bed and breakfast. TOP for two reasons:
- 1. Most authentically preserved historic downtown Santa Fe lodging. A must do for enhancing a Native American Historic Santa Fe Experience! Traditional, authentic New Mexico adobe architecture- one of a kind! 154 yrs of southwest US history exudes from this privately owned estate turned bed and breakfast in 1986. True Santa Fe accomodations to transform a stay in Santa Fe, New Mexico into a cultural, historic lodging experience! THE Best way to compliment a day trip to Bandelier National Monument!
- 2. People! Innkeepers- Amy & Herb Behm have 30+ consecutive years at Pueblo Bonito and 55+ living in New Mexico living! We serve guests need: help plan, recommend, provide welcoming hospitality and everything that goes along with great Santa Fe Vacation Travel experiences! Guests know what to expect – the REAL thing! Real history. Real Adobe. Real wood burning kivas. Real people! Nothing phony or make believe here! Voted “Guest Favorite” over 8,200 properties in US and Canada (2011; 12; 13! Rated “Excellent” TripAdvisor 2010, 11 ,12, 13, 14, 15!).
Our knowledge and insight into the region, culture, cuisine and travel in New Mexico is priceless. We make Santa Fe come to life! Give us a call 1-800-461-4599- You’ll be glad you did.
New Mexico Foodie Travelers- Rejoice! Tastes of New Mexico special NOW OFFERED – compliments of Pueblo Bonito Inn- Santa Fe!
Upcoming January and February holidays bring more than an extra day off or romance! Martin Luther King Weekend and Valentine Weekend bring guests of Pueblo Bonito Inn a delicious taste of Amy’s home cooking- the New Mexico way!
January 16 brings Martin Luther King Holiday. Feb 13 brings Valentine Weekend. New and loyal guests of Pueblo Bonito bed breakfast are in for a special treat on those days! “TASTES OF NEW MEXICO” will be served up special and are certain to be a favorite! On these holiday travel dates breakfast service will feature our famous Pueblo red chile pork tamales AND Amy’s homemade Green Chile Chicken Stew (a family recipe reserved for service on Christmas and New Years). They are so popular, we’re experimenting with service on Martin Luther King and Valentine weekend! Also provided to guests over these two holiday travel weekends, complimentary 2 for 1 tastings of award winning wines AND spirits at nearby Estrella del Norte winery AND Don Quixote distillery! Savor rich flavors of New Mexico with a January or February holiday stay at Pueblo Bonito Inn in downtown Santa Fe! THE most historic, authentic adobe pueblo-style b&b in New Mexico! Now serving THE TASTES of NEW MEXICO for breakfast! Don’t miss out- book now for best availability and special early booking rates! We want to celebrate the accomplishment of 30 consecutive years to serve cherished New Mexico visitors with you! Call for assistance: 1-800-461-4599 or BOOK NOW!
Check out all Travel Specials including Winter and Spring HERE!
**Coupon offers can expire without notice if/when participating winery/distillery deem invalid.**
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!
Halloween in Santa Fe
- The Museum of Art – the Fall of Modernism with Halloween Modernist-style.
- Music of Big Swing Theory at St. Francis Auditorium. People dressed as dead artists and legends of New Mexico will make appearances. Kids can enjoy treasure hunts or participate in Katie May Be Morbid Card-Making.
- New Mexico History Museum/Palace of the Governors -the Telling New Mexico. Discover people dressed as historical figures who offer clues to family-friendly puzzles. Halloween masks of historical New Mexico characters. Noted author and folklorist Nasario García will tell traditional tales of ghosts, witches and boogeymen in the Palace of the Governors at 6 pm.
New Mexico Fall Colors
Santa Fe, New Mexico, with the glorious southern Rocky Mountains, offers plenty of places to view the fall leaves changing colors. To find out where the fall foliage colors are in New Mexico during the season, you can access the National Forest Service toll-free fall color hotline beginning in September at (800) 354-4595. Here are our top picks for places to see the gorgeous scenery of fall and vibrant fall colors in New Mexico, nearby Santa Fe.
Santa Fe – Sangre de Cristo Mountains
Pueblo Bonito bed and breakfast is a great starting point for lots of beautiful drives- in particular a trip up into the Sangre de Cristo Mountains is spectacular. Spanning two hundred miles from their origin in southern Colorado, to their ending point in Santa Fe, New Mexico, these mountains offer high peaks, traditional pueblos, peaceful meadows, alpine lakes, aspen forests and more. Especially during the fall, the mountains blaze with fall colors. Leaves begin changing somewhere around the third or fourth week of September, especially in the upper elevations and high valleys. Ski Santa Fe, just a 16 mile drive north of Pueblo Bonito bed and breakfast Santa Fe offers chairlift rides up to the top of the ski basin for a scenic views and exceptional hiking on existing ski trails.
North of Santa Fe, leaving Inn at Pueblo Bonito- Santa Fe you will want to take Route 4 into the Jemez Mountains for magical color late in September. An area particularly beautiful during the fall when the intense golds and oranges of the changing leave complement the soaring red rock cliffs is definitely a must do! The nearby location of Bandelier National Monument, Painted Cave and Puye Cliff Dwelling can turn this daytrip drive into a full day or weekend adventure! Pair this short trip with wine tasting at nearby Estrella de Norte winery on the road to Chimayo or spirit tasting at Don Quixote distillery just down the mountain outside of Los Alamos and create your own memorable Santa Fe Fall Travel Experience!
South of Santa Fe, about 20 minute drive from Pueblo Bonito b&b. Take I-25 to 285 south then head west toward the sleepy village of Galisteo NM. Surrounded in old oak and elm trees with aspens added into the mix you’ll find a glorious array of fall colors lining the meadow valley and rolling hills of this enchanting little village. Pair the fall glory of colors with the annual Galisteo Studio tour held this year (2015) on October 17 and 18 and you’re in for a real treat!
South of Santa Fe heading I-25 N then into the village of Pecos, NM via the Old Santa Fe Trail will bring you to another area of fall splendor and vibrant colors. This area is full of wildlife from fish in the Pecos river to Deer and Elk. The plentiful aspen and other leafy vegetation help keep the deer and elk populations alive through harsh winters in the Pecos mountains. Animals feed on leaves and new shoots from young aspens and the bark of taller trees but the glorious colors in the fall definitely are inviting to local New Mexico inhabitants as well. Autumn’s shorter days and cooler nights quickly create vibrant pigments of yellow, red, and blue – which one can see in the red and purple of maples or the bronze or brown of oak and beech in this dense vegetation of the Pecos wilderness.
Though color viewings can vary from year to year as seasons depend upon weather conditions….. I’ve heard it said that if New Mexico autumns are warm and rainy, leaves are less colorful- but to my knowledge that doesn’t exist this year! Views from Inn at Pueblo Bonito – Santa Fe show a full splendor of colors in the Sangre de Cristos! Our trip up to Ski Santa Fe and ride on the Big Chief chair lift to the top was spectacular; breathtaking; pictures on this blog simply do not pay God’s creation justice! Come join us and BOOK NOW to experience the full brilliance of New Mexico autumn enchantment!