Southwestern Enchantments

Inn at Loretto

Inn of the Anasazi

Restaurant at the Inn of the Anasazi

Santa Fe, New Mexico is by far the most authentic city in US. As a matter of fact, it is the oldest city in the US, first settled by the Anasazi Indian tribe 400 years ago of what is now New Mexico. The city was later occupied by the Spanish, Mexicans and later Americans. However the city maintained its architectural character. The use of adove and adobe like structures are part of the city building codes, therefore every street and every corner is adobe.

After visiting Santa Fe back in 1997, I have been visitng it on a regular basis ever since. The streets filled with antique and art shops. Cozy cafes and uber trendy restaurant filled every corner, courtyard and plaza. A walk in the central plaza near the Loretto church. A walk on a beautiful Sunday morning after having a fabulous breakfast of waffles an pancakes in the French Bakery near the church, and heading towards Indian art market where various Indian artisans display everything from jewlery to pottery in the open air. I would then enjoy the rest of the day exploring every shop in the town, which in and of itself is an amazing experience.

Niveau Southwestern Cuisine

Huevos Rancheros - Two Eggs Over-Easy, on Black Beans and a Whole-Wheat or Corn Tortilla, Choice of Red or Green Chile, or Tomatillo d'Arbol Salsa and Melted Jack Cheese

Warm Brie and Whole Roasted Garlic with Salsas of Roasted
Tomato~Jalapeño and Tomatillo

Smoked duck in a coffee barbeque sauce with aged Mexican cheeses in a flour tortilla. Served with a mango-chipotle salsa.

Southwestern Chicken Sandwich - with Manchego Cheese, Caramelized Onions and Jalapeños on Toasted Chile-Cornbread

Chile en Nogada – Poblano Chiles stuffed with Mushrooms, Tomatoes, and Raisins, Drizzled with Queso Blanco Walnut Sauce and Served with Sautéed Bananas

Ancho Chile Mocha Mousse -Flavors of ancho chile and espresso belded in a rich chocolate mousse.

Hot Spot: Santorini

No Comments. I just strive to make Gastronomica the source for new holiday picks. If you like what you see, go and enjoy it! Periodically I will try to put more information, but certain places don't need much to explain. Frankly speaking, my time is getting limited by the day.

Burger Girl

If you ask a man if there is one thing he can obtain from that picture, what do you think it would be?

What is it with females and burgers? according to market research 55% of burger eaters are females. That is quite surprising given the supposed more use of dining etiquette than men. Atleast in public. Burgers are messy and perceived to be more masculine, yet it is favored by women over any other sandwich. Women can forgo almost any other food for the divine burger. At restauraunts, women seem to have a trick to devour all of the burger without being seen and without a single drip on the plate. We men on the other hand tend to leave the place as if an H-bomb has been dropped, with a face that looks like a Jackson Pollock painting.

Saida's Treasures

A selection of sweets, olive oil, orange blossom water, goat cheese, and hand made soap from Saida.
Photo by Equalizer.

A 3oo year old soap mill turned into museum. Photo by Equalizer

Hand-made soap from 100% natural ingredients done for centuries in Saida. Photo by Equalizer

Orange blossom water used in various Lebanese desserts and white coffee (Ahwa Bayda). Photo by Equalizer

Rose petal covered peanut brittle. Photo by Equalizer

Saida is a beautiful and picturesque fishing village and also the biggest and oldest city in the south of Lebanon.

Poetic Cookery: Sade

There is something about Nigerian- born Sade that is so jovial. She has a music genre on her own. A genre that only she can perfect. A few years back I discovered an African French group called Les Nubians that were also very good and similar in substance to Sade. However, Sade carved out her name in music by not falling into the commercial gap. I remember about 9 years ago I was looking for Shakira's CD in music stores in the US, only to find one that is dusty with scratched cover. Her music was beautiful then, as it was produced in Colombia. Then came the big record labels and turned her into a sex symbol instead with stupid english version songs. People might disagree with me on this, but I bet those people heard her recently and wouldn't understand. Sade on the other hand just gets better and better. A musician to the core. Her songs hit straight in the heart.

King of Sorrow

I'm crying everyone's tears
And there inside our private war
I died the night before
And all of these remnants of joy and disaster
What am I suppose to do

I want to cook you a soup that warms your soul
But nothing would change, nothing would change at all
It's just a day that brings it all about
Just another day and nothing's any good

The DJ's playing the same song
I have so much to do
I have to carry on
I wonder if this grief will ever let me go
I feel like I am the king of sorrow, yeah
The king of sorrow

I suppose I could just walk away
Will I disappoint my future if I stay
It's just a day that brings it all about
Just another day and nothing's any good

The DJ's playing the same song
I have so much to do
I have to carry on
I wonder will this grief ever be gone
Will it ever go
I'm the king of sorrow, yeah
The king of sorrow

I'm crying everyone's tears
I have already paid for all my future sins
There's nothing anyone
Can say to take this away
It's just another day and nothing's any good

I'm the king of sorrow, yeah
King of sorrow
I'm the king of sorrow, yeah
King of sorrow


Sopa del Alma (Soup of the Soul)

Roasted chicken cream soup with fire roasted red peppers, saffron, almonds and crispy tortilla strips.

Ingredients:

2 cups separated roasted chicken breasts
3 red peppers
5 cloves garlic
500 ml heavy cream
1 cup water
1/2 cup slivered blanched almonds
1 cube chicken bouillon (maggi)
3 tbs. Vinagre de Jerez or red wine vinegar
1 tsp saffron
1 tsp black pepper
1 tsp salt
3 flour tortillas
Olive oil

Separate roasted chicken breast with fingers in small chunks. Roast red peppers on the open flame until charred from outside, let to cool down, remove skin and core then finely chop. Fry garlic in a bit of olive oil. Add almonds and fry until slighty brown. Then add cream and red pepper. Simmer for five minuets. Pour cooked sauce in blender, and blend until creamy. Add back to to sauce pan. Add chicken and the rest of the ingredients except tortillas. Cut tortilla into fine strips. Fry until cripsy. Serve soup in deep soup bowl, sprinkled fresh cracked black pepper and sea salt and add crispy tortillas on top.