Taos Ski Mountain
Doc Martin's legendary Restaurant in the Taos Inn
The holiday decorations are a splendid assortment of vintage toys and sparkling lights.
This very spot was named one of the top ten places for a small town Christmas by USA Today. A blend of Spanish and Native American customs, evolved and influenced by an influx of French trappers, frontier scouts, and American artists, Christmas & New Year's Eve in Taos is unlike anywhere else.
Chef Zippy
Bucking the concept that the executive Chef must be brutally in command Gary White is a charmer? Warm and funny and welcoming to the guests he is said to rule the kitchen with good humor. His name? well we all wanted to know and they say while he worked, early on at the Hondo Lodge, three other Garys were working there. Because of his proclivity to wear Zippy the Pinhead T-shirts, they decided to label him Zippy. The name stuck.
Grilled Rattlesnake-Rabbit Sausage with ancho chile-dried cherry sauce
Grilled Apple Salad
toasted walnuts, maytag bleu cheese
port wine vinaigrette
Our party Waiter was Mocha...fun!
Duck & Slow Roasted Goat Tostadas with cumin scented black beans, tomatillo salsa
Doc's Chile Relleno with Anaheim chile, salsa fresca, pumpkin seeds & goat cheese cream
The best dish of the entire trip ~ recipe here!
The recipe that I have here does duplicate the rellenos almost...high altitude makes everything extra crispy. This recipe is from a very cool & creative foodie blogger and Chef Ellise Pierce who also fell in love with Doc's Rellenos. Her blog is here http://cowgirlchef.com/
Recipe for Doc's amazing Chili Rellenos
Wine Steward Craig Dunn
Recommended the Malbeck from Argentina and it rocked!
Chili Chocolate Cheese Cake with Carmel and Ginger Stars
Sipping Negro with a nice 1800 Reposado & waiting for midnight
The madness began as the Cowboy Band set up...
Welcome 2011!!!
Good Morning 2011!
Some of us went to the Pueblo for the magnificent Turtle Dance, freezing yet entranced, we gratefully welcomed the mighty strong coffee and all of the spectacular dishes below that started our year out right.
Cinnamon Swirl French Toast with seasonal fruit butter & vermont maple syrup
Kit Carson ~ poached eggs on a yam biscuit with red chile, salsa fresca, cheese & home fries
Huevos Rancheros ~ two eggs any style served on a blue corn tortilla
with cheese & choice of chile, home fries, salsa fresca & sour cream
Tacos del Dia ~ rice, beans, dipping sauce duet
Blue Corn & Blueberry Hot cakes with vermont maple syrup & seasonal fruit butter
Huevos Rancheros ~ eggs any style, choice of red or green chile,
on a blue corn tortilla, topped with cheese
All these delicious vittles demanded a walkabout and we headed for the Plaza that was highly entertaining with many boutiques, art galleries and center ramada with monstrous trees, all heavy laden with glittering snow. Next some of us required a little nap to prepare for our next culinary caper, diner at The Stakeout, another venue rich with history and star studded folk tales that warmed the hearts of local busybodies and formed the fodder for folk songs of the region.
Coming soon...Foodie Cruz to Taos Part 4
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Posted by: mbt shoes | February 18, 2011 at 01:25 AM
wow, so many delicious eats here! I'm very intrigued by the grilled rattlesnake-rabbit sausage with ancho chile-dried cherry sauce, would definitely love to try that dish!
Posted by: 5 Star Foodie | February 03, 2011 at 01:30 PM
Awww - the mountains are reminding me of snow fun that I'm missing out on. The food looks wonderful!
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It seems as though every entry is better than the last, and every photo and description makes me want to join you there..Wonderful...Thanks for sharing
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