Eats New Mexico

Eats New Mexico Sharing interests in and knowledge of the food history of the Land of Enchantment. Recently published this unique take on an otherwise well examined state.

I've read many fine books on the history of New Mexico that barely mention food at all. This book is nothing but all things food New Mexico. This page will feature content from the book along with photos that didn't make it, as well as, new findings from the me and I hope many other contributors. I'm Tom Hughes and with my wife, Meredith Sayles Hughes, we are the couple behind the world’s

first Potato Museum and the Food Museum Online. The mission is to research, collect, preserve, exhibit and explain the history and social significance of the world's foods, and bring artifacts and programs to audiences of all ages. We are pioneers in exhibiting food history, as curators of major exhibitions at the Smithsonian, the United States Botanic Garden in Washington, DC and Canada’s National Museum of Science and Industry. We also are innovators in “pop up” exhibits, including a series of three-foot square kiosk displays in supermarkets on 15 different food topics. Authors of many books including "Gastronomie! Food Museums and Heritage Sites of France." This was the first book to define and explain the concept of food historic sites. We have collaborated on a wide range of public programs and lectures, both here and abroad, as well as teacher workshops, school presentations, panels and served as consultants on a wide-range of documentary film and publishing projects. Next to accomplish: establish a permanent base for their Food Heritage Center and its proposed global network of food-themed museums and historic sites while continuing to advocate for a National Museum of Food in Washington, DC.

Albuquerque's 505 Central Food Hall is set in a spacious, two level, art-filled, modern repurposing of a former office b...
03/10/2023

Albuquerque's 505 Central Food Hall is set in a spacious, two level, art-filled, modern repurposing of a former office building, nine local businesses provide Mexican street tacos, burgers and fries, Japanese ramen, vegetarian dishes, Detroit-style pizza, local beer, wine, cocktails, and coffee and desserts.

Los Poblanos Historic Inn and Organic Farm in Albuquerque's North Valley features a “Slovenian Bee House” home to many ...
03/08/2023

Los Poblanos Historic Inn and Organic Farm in Albuquerque's North Valley features a “Slovenian Bee House” home to many hives. The hives in a Slovenian bee house are referred to as AŽ hives, from the initials of Anton Žnideršic, who developed them in the late nineteenth century. They are designed to be housed in a structure which not only protects the bees from harsh weather, but also provides a pleasant spot for the beekeeper to work. The hives face south or southeast to receive the sun; the back of the hive is protected from the north winds by the house. Only the front of the hive where the bees enter and exit is exposed to the elements, so, AŽ hives have very long lives. heathwing.com/slovenian-beehouse

Donald A. Chavez y Gilbert, a fifteenth-generation New Mexican is working to establish a viable flock of New Mexico Dahl...
03/07/2023

Donald A. Chavez y Gilbert, a fifteenth-generation New Mexican is working to establish a viable flock of New Mexico Dahl sheep, the state’s only recognized heritage breed of livestock on his Terra Patre Farm. These historic animals, on the brink of extinction in 1980, numbering less than a dozen. There are now about one hundred. In the late fifteenth and early sixteenth centuries, ships leaving southern Spain for the Americas typically stopped in the Canary Islands, where they took on livestock destined for the colonies. Among the first sheep that Spaniards transported across the Atlantic were hair sheep. Documents indicate that Coronado brought five thousand live ewes and rams as part of his commissary, meant to feed the members of his expedition. When Coronado departed New Mexico in 1542, he left a flock of sheep with the Franciscan father at Pecos, fray Juan de Escalona.

Chavez believes that Coronado’s sheep were not Churros, the wool-producing breed most associated with Spanish exploration and settlement in the Southwest, but a breed of hair sheep raised for meat and hides. Coronado’s aim was not to establish a colony, so he and his men needed sheep for meat and not for wool. Chavez further believes that some of the sheep Coronado left at Pecos survived and interbred with Bighorn sheep (Ovis canadensis) and now constitute a new, genetically unique subspecies, which he would like to see named Ovis novomexicanus.

Colonial New Mexico was sheep country, and mutton was a common meat in the diet of the Hispanic and Native populations. During periods of famine, such as the 1670s, Franciscans distributed large quantities of mutton from their mission flocks. New Mexico opted for sheep over cattle for several reasons. By the middle of the eighteenth century, most New Mexicans lived on small subsistence farms far more suited to raising sheep than cattle. Native American raiders targeted cattle more frequently than sheep.

Chavez is one of a dozen individuals in central New Mexico raising New Mexico Dahl sheep. The focus now is on building up sustainable herds, and there are around a hundred head of these sheep in New Mexico. Annual per capita consumption of lamb in the United States is less than a pound. That contrasts with around twenty-five pounds a year in Australia and New Zealand. Lamb, a staple of the Mediterranean diet. The meat of hair sheep, such as grass fed New Mexico Dahl, lacks the characteristic flavor and smell of mutton. As Chavez says, “Eat sheep! One hundred thousand coyotes can’t be wrong.” www.terrapatrefarms.com and www.jornada.nmsu.edu

Settlers’ Monument (Cathedral Park, Palace Avenue and Cathedral Place) The monument erected in 2002 commemorating the 40...
03/05/2023

Settlers’ Monument (Cathedral Park, Palace Avenue and Cathedral Place) The monument erected in 2002 commemorating the 400th anniversary of the first European settlers of New Mexico. It features many of the fruits, vegetables and domestic animals brought to New Mexico from Spain by the Spanish colonists. This is one of the few public monuments anywhere portraying a vital turning point in history known as the Native American/Columbian Exchange of Food. Columbus’ voyages to America began an exchange of foods that continues to have a world-wide impact today. It is estimated that 60% of what the world now eats originated in the Americas. The potato, tomato, chiles, peanuts and other foods depicted on the monument were possibly mistakenly added. The plaque explalining the monument says only that it commemorates the foods and animals the settlers brought from the "old world." These other foods were originally domesticated by Native Americans in Central and South America. It’s possible that some of these foods of the Americas were brought north from Mexico and places to the south by the Spanish, although history indicates the potato went to Spain before returning to North America.

The monument designed by Santa Fe architect Bernabé Romero and sculpted in bronze by Donna Quasthoff features a statue of Mary La Conquistadora atop the column, and on the sides are standing a Franciscan monk, a colonial settler family, man, woman and two children, and a Spanish soldier. The column stands on the foot with many of the fruits, vegetables, tools, music instruments brought to New Mexico by the Spanish colonialists. Horse heads and legs are protruding from the column. The whole is supported by cattle, pig, sheep, donkey, in between poultry and a goat.

Native American Cuisine and Foods of the Americas Potatoes, tomatoes, corn, beans, squash, chile, cacao, and vanilla, are what food historian Lois Ellen Frank calls the "magic eight" ingredients that were found and used only in the Americas before 1492 and subsequently were taken to Europe and Asia, dramatically transforming their cuisines. It’s been estimated that some 60% of what the world now eats originated in the Americas.

“First Furrow” by Susan Grant Raymond, a bronze statue group, (1998) depicts the strength and joy of the agricultural hi...
03/01/2023

“First Furrow” by Susan Grant Raymond, a bronze statue group, (1998) depicts the strength and joy of the agricultural history of the North Valley is located at the Gerald Cline Police substation at 5408 Second St. NW. Located on North Fourth St. just south of Montaño Blvd.

02/14/2023

Still herding cattle on the historic Jinglebob Ranch, near Roswell, started by 19th century beef baron John Chisum.

John Simpson Chisum (1824-1884) A larger than life statue of the “cattle baron” by artist Robert T. Summers II was dedic...
02/14/2023

John Simpson Chisum (1824-1884) A larger than life statue of the “cattle baron” by artist Robert T. Summers II was dedicated in 1999 and stands in a park across from the County Courthouse. Credited with developing both modern cattle breeds and the town of Roswell, in the mid 1870’s, Chisum was among the largest cattle producers in the nation. Chisum's business succeeded overcoming rustling gangs, drought and occasional floods. During the 12 years of his greatest activity, he moved more than 300,000 cattle to markets north and east and to Indigenous reservations throughout the region. The Chisum family planted extensive apple orchards at his South Springs Ranch which were pollinated by hives of “Italian” bees owned by I.R. Slease. The ranch sold honey as a sideline.

Jinglebob Ranch Another of Chisum’s holdings was named for his unique method of marking his stock which created an ear flap or “bob.” Western spurs sometimes have small curved-up hooks on the shank in front of the rowel, called "chap guards.” Originally used to prevent the rider's chaps from interfering with the rowels of the spur, some cowboys also added small metal “pajados,” also known as “jingle bobs.” These created a jingly sound whenever the foot moved. The sound reminds a horse, supposedly, that the rider has spurs on and should behave. They also served as a badge of honor, of sorts, because, on some ranches, the boss awarded jingle bobs to the cowboys he felt deserved recognition for their horsemanship.

The Western Heritage Museum and Cowboy Hall of Fame (Thunderbird Circle, Hobbs, 88240) founded in 1978, was the idea of...
02/14/2023

The Western Heritage Museum and Cowboy Hall of Fame (Thunderbird Circle, Hobbs, 88240) founded in 1978, was the idea of rancher and professional roper, Dale "Tuffy" Cooper as a place to honor the ranching and rodeo heritage of the county. The history of the Llano Estacado, the largest non-mountainous land formation in North America, is presented from various perspectives including Native Americans, buffalo hunters, soldiers, open-range homesteaders, and settlers. A central gallery space features a full sized replica of a chuckwagon and “Gus” an animatronic cowboy who answers questions about cowboy food, life on the range and other topics. The Lea County Cowboy Hall of Fame, started in 1978, features displays about the careers of the honorees who must have roots in Lea County and distinguished themselves in the rodeo world or contributed to the area's ranching industry.

As the administrator of this page and author of "Eats New Mexico," I subscribe to this statement of Land Acknowledgment ...
02/14/2023

As the administrator of this page and author of "Eats New Mexico," I subscribe to this statement of Land Acknowledgment by the The University of New Mexico and the Maxwell Museum of Anthropology: "(We) sit on and among the traditional homelands of multiple sovereign nations. We acknowledge the deep connections of the Pueblo, Diné, and Apache peoples to the land and the significant contributions of past, present, and future Indigenous peoples and communities to life and culture in the greater Southwest, the United States, and the world at large. In acknowledging these connections, we express our gratitude for the opportunity to live, work, and learn on this land. We honor our relationships with Indigenous peoples and commit to working towards reconciling injustices, restoring voices, and realizing community going forward." The image is part of a several blocks long mosaic decorating the east building of Albuquerque's Convention Center. maxwellmuseum.unm.edu/about/mission-history

The Pig and Calf Lunch (2106 E. Central) was a popular restaurant operated by Charlie Ellis from 1935 to the 1950s. The...
02/14/2023

The Pig and Calf Lunch (2106 E. Central) was a popular restaurant operated by Charlie Ellis from 1935 to the 1950s. The one story, flat roofed building promoted as “the home of barbecued meats” is an example of an architectural style known as “streamline moderne” and is recognized as a state and national historic property. Its black and white ceramic tiled facade was deliberately designed to stand out in contrast to the mostly brick and stucco of the other buildings in the area. The words Pig and Calf remain visible set in a black tile frieze with images of a pig and calf on either side. The white tile style continued inside with private booths and a horseshoe center counter. Opening day, May 14, 1935, featured free beer for the men, flowers for the women and candy for the kids. In later years it housed the University Cafe, a laundromat and recently the Pita Pit.

Duran’s Pharmacy and New Mexican Diner (1815 Central, 87104) family owned and operated business since 1942. The drug sto...
02/13/2023

Duran’s Pharmacy and New Mexican Diner (1815 Central, 87104) family owned and operated business since 1942. The drug store’s former soda fountain area is now a local favorite cafe featuring all New Mexico specialties. Sharing space with some health care products, is an eclectic array of Albuquerque souvenirs and gift items.

Address

Albuquerque, NM

Website

Alerts

Be the first to know and let us send you an email when Eats New Mexico posts news and promotions. Your email address will not be used for any other purpose, and you can unsubscribe at any time.

Contact The Business

Send a message to Eats New Mexico:

Shortcuts

Share

Category