I usually stay away from fried foods but when it comes to fry bread I will always make an exception. Lets face it, you just can’t make that crispy airy bread any other way. And one of the best ways to eat fry bread is to make Indian tacos aka Navajo tacos. This past year with Covid we’ve been ordering takeout instead of eating inside and I haven’t had an Indian taco from a restaurant in over a year. It tastes so much better when it’s fresh and comes out to the table warm and crisp. So I decided to make them at home and I have to say they tasted pretty darn good! The fry bread was a simple prep courtesy of Desert Gardens Fry Bread mix. Just add water, stir and let sit for 10 minutes. I used half the dough and placed the rest in the fridge to make sopaipillas the next day. For the toppings I browned ground beef and added beans and green chile. It tasted so good along with lettuce, cheese, tomato and onion. The one thing I would do is make smaller portions next time. These turned out huge and way more than we could eat but every bite was delicious!
Diablo Canyon is located in a remote area North and West of Santa Fe. It’s about a 1 1/2 hour drive from our home in Northwest Albuquerque. Joe and I drove up to the canyon on Easter Sunday and had the most amazing day! We saw many folks hiking, some biking, rock climbers and many trailers filled with ATV’s to enjoy the rough terrain. We even saw a hang glider floating in the wind. There were two trails that we hiked, this one through the Diablo Canyon and one along the Rio Grande River about 3 miles further West called Buckman. To get here we traveled a very rough dirt road called Old Buckman Road which is pure washboard for a little over 10 miles. It was like getting a vibrating massage as you travel down this dusty dirt road. We read in our guidebook that parts of the movie 3:10 to Yuma were filmed in this canyon. We got there early and enjoyed several hours before the sky started to get dark with a few clouds blowing in. When we left there wasn’t a parking place to be found. Many families had the same idea as us and wanted to enjoy the holiday outdoors where it really does feel spiritual at times with such beauty all around us.
Recently I spent a weekend roasting a chicken and pickling some radishes to make some of the tastiest Mojo tacos around. Have you seen the spatchcock chickens that everyone is grilling these days? I think they look amazing! Mojo chicken can be described as chicken that’s been marinated in orange and lime juice along with garlic and herbs. Making it spatchcock allowed the chicken to lay flat on the grill and cook evenly. The chicken turned out tender, juicy and full of flavor. A whole chicken for 2 people makes a lot of meals; there was enough chicken for tacos along with some wraps, a pot of soup and sandwiches. The tacos can have any number of toppings, I chose some picked radish mix along with cilantro, avocado and crumbled fresco cheese I splurged and picked up some street tortillas in corn and flour that are smaller but fun to eat. We enjoyed these little street tacos with salsa and chips and called it a meal. They tasted like we got them off a taco truck!
I often make pickled red onions or pickled jalapenos which are the perfect condiment to go with many dishes, especially tacos and sandwiches, nachos or burgers. Recently I’ve noticed that radishes have become popular as a pickled condiment. It made me think, why not make a mix of all three? If you love pickled veggies you’ll love this mix that adds a spicy kick. I added them to tacos and a barbeque sandwich which gave a salty spicy crunch that really elevated the taste. I’m thinking they might be good in potato salad or chicken salad too. After experimenting with pickling red onions I found I like the taste of lime juice over vinegar when it comes to pickling. I came across the lime juice method years ago from Rick Bayless and never went back. This is the perfect time of year to make a jar of spicy pickled radish mix to go with many of your favorite meals.
Breakfast tacos are easy to make and scrumptious to eat. I like to make them with creamy scrambled eggs and toppings that include cheese, bacon, avocado and tomato with a drizzle of salsa. There are so many options that might go into a breakfast taco . . . maybe some diced onion or red peppers, green chile, spinach, or herbs. When it comes to toppings it’s all up to you. What I really want to talk about is the cheesy hash browns on the side. They are fantastic. If you order hash browns at a dozen different restaurants you’ll probably get a dozen different tastes and textures. I like my hash browns crispy outside while creamy inside. That’s a rare find but I think I’ve found a way to make them at home. After testing boiled potatoes and baked potatoes, I tried using dehydrated hash browns that you find in a box. The dehydrated shredded potatoes were the one that achieved that perfect combination of crispy and creamy hash brown. The addition of flour and butter makes the potatoes crisp on the outside while the cheese and egg keeps the inside creamy. I plan on testing some other additions like sour cream or yogurt instead of cheese to see how that alters the taste and texture. I’ll update you on my findings but in the meantime enjoy some breakfast tacos with some cheesy hash browns on the side.
At the north and west edge of the Sevilleta National Wildlife Refuge sits the San Lorenzo Canyon. Located 1 1/2 hours south of Albuquerque just west of Interstate 25, this remote canyon is a hidden gem to be explored. It’s a primitive area that is lined on both sides of a dirt road with tall sandstone formations, the narrow slots and a cave. It is a wonderous sight to see and hard not to be lured into the slot canyons along the way. We had an amazing day enjoying the warm sun and cool tunnels. We arrived around 10 am with only one other car in sight. We wandered around for 2 – 3 hours exploring the canyon and finding a trail that would end at a dry spring Hopefully they will see some rainfall soon allowing the spring to fill, however a long hot Summer is predicted with drought throughout the season. We took a picnic lunch and enjoyed the view while munching on sliced ham and cheese with crackers and fresh fruit. We are looking forward to the next hike to check off our list in our “60 Hikes within 60 miles” guidebook which can’t come soon enough! Continue reading →
Spring fever is starting to creep into my senses. Spring is my favorite season especially when the colors start to paint the landscape with green leaves and the blooming of wild flowers. It’s pure serenity when you feel the warm air and sunshine upon your face as well as the accomplishment you feel after a long hike. We are lucky to have such a vast enchanted landscape with remote places to get away and explore. Josh gave us a book entitled “60 Hikes within 60 Miles” Albuquerque edition. We have enjoyed it so much and it includes many unknown places that we had no idea existed. Recently we made a beautiful trip to the Ojito Wilderness on the Hoodoo trail. It’s roughly 35 miles north and west of Albuquerque with the last 15 miles being a washboard dirt road. Once you get there you will find an easy 4 mile trail with a beautiful landscape and a few areas dotted with hoodoos varying in size and shape. These hoodoos are mostly sandstone with swirls of layers and color. While not as large or perfectly cone shaped like “Tent Rocks” they are each unique in their formations. There was wind along the trail with trees that look as if they had twisted over the years leaving behind some artistic bark and limbs. I’ve always been fascinated by these twisted art sculptures formed by nature. Here’s a few of our favorite views from the Hoodoo Trail in the Ojito Wilderness! Continue reading →
Posted at 9:31 am by NativeNM, on February 23, 2021
This weekend I cleaned out the fridge to freshen it up and rearrange so that everything fit in a more organized way. While I was cleaning I came across an unopened container of feta cheese that got pushed to the back. The expiration date was still good but I needed to find a way to use it soon or toss it. I searched the web and found that feta cheese can make an incredible dip that can be savory or sweet or both. This spread has it all and is layered in flavors that will tantalize your taste buds with the salty feta, sweet honey and spicy pistachios. We enjoyed it with pita chips or slices of toasted artisan bread. I made this creamy bowl with some New Mexico honey and another bowl with Monroe’s Red Chile Honey. We enjoyed both with the red chile honey tasting slightly spicier. If you enjoy sweet and salty flavors this might be the appetizer for you. Continue reading →
Posted at 9:11 am by NativeNM, on February 12, 2021
Southwest Chicken Salad also referred to as a Santa Fe Chicken Salad is a healthy alternative for dinner that is loaded with flavors. It’s a popular salad that can be made at home to taste just as good or even better than your favorite restaurant. Nearly always you will find a bed of greens topped with grilled chicken, corn and black beans along with avocado, tomatoes and cheese. These are things that most of us already have in our pantry or refrigerator. The toppings vary and you can always add or leave out ingredients that work for you. The salad dressing is a personal choice but there are many recipes for dressings that enhance the flavors of this salad. I chose a chipotle ranch dressing that paired well with all the toppings and gave it a spicy kick. If you have some or all of these ingredients handy, you too could put together a salad for dinner that is scrumptious and healthy which is ways a plus! Continue reading →
Posted at 10:34 am by NativeNM, on February 9, 2021
One of the most popular breakfasts in New Mexico is Huevo Rancheros. It’s traditionally made with soft corn tortillas topped with 2 fried eggs smothered in red chile sauce. And most likely you’ll find a side of pinto beans and fried potatoes on the side. It’s delicious!! Normally I have homemade red chile sauce on hand but this time I am trying one of our locally made sauces. It made this breakfast a breeze to put together. I know from experience, it’s not always easy to find dried red chiles or the right chile powder to make your own sauce, especially if you live in a different state or different part of the country. In a pinch you can always use a can of red enchilada sauce to smother your eggs. The crispy breakfast potatoes and beans on the side complete this meal. If you haven’t had Huevos Rancheros it should be on your bucket list. I think you will find it one of the most enjoyable meals any time of day! Continue reading →