We headed off on September 19, excited for 2 days in Santa Fe NM. On the ride from Amarillo we streamed "A Celtic Soujourn" - Brian O'Donovan's Saturday afternoon program on WGBH radio. It reminded us of the stark contrast between the lush green countryside of Ireland and the brown, dry plains of New Mexico. A bit further along the topography shifted dramatically, with mesas rising in all directions. We imagined the harsh and challenging existence of the early settlers here - and we're griping about spotty cell service.
We arrived in Santa Fe in the late afternoon when the shadows highlighted the adobe houses tucked into the hillside. We had a great Mexican dinner of Taco Salad and Chile Relleno at Del Charro in the heart of downtown Santa Fe and enjoyed an early evening stroll through the old city. COVID-19 kept the shops rather quiet, but also provided a good excuse to purchase a beautifully hand-embroidered face mask from Mexico. before settling in at the Marriott Courtyard a few miles outside of town.
In the morning we were back in the center of the old town enjoying breakfast at a Sante Fe landmark - Tia Sofia's. We sat in the old-fashioned wooden booth and Nancy tried the day's special - a pancake made with blue corn and pine nuts topped with agave syrup. Richard had the Ham, Cheese, and Guacamole Omelet with "posole" - an interesting side dish made from hominy.
Bellies full...we needed a good hike to walk it off. We found "La Tierra Trails" a short drive out of the city. It was an easy hike among the desert flora with a beautiful blue sky and scenic vistas in every direction. We shared the sandy paths with mountain bikers and even came upon an elaborate bike jump park.
Whenever we arrive in a new place, one of the first things we do is Google "36 hours in ..." to find the NY Times article that never disappoints. We took their advice and had dinner at Joseph's Culinary Pub.
We were ushered to an isolated table in the corner and snuggled side-by-side against the wall for better people watching. We ordered their must-have duck fat fries to start us off. Even the house made catsup was special. The Melon, Feta, and Crispy Prosciutto Salad was outstanding. Nancy ordered the "Warm Charred Ratatouille" that featured crispy kale, squash, and cheese nuggets. It was colorful and flavorful and the perfect excuse to slow down and enjoy a smooth Tempranillo. Richard had the "Christmas Style Chile Beef Tenderloin Stew", which the waiter explained was two dishes in one: start by enjoying the flavor of the stew as-is, but then add the red chili sauce midway through for a burst of new flavor. Thanks again, "NY Times 36 Hours"!!
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Nancy McCabe &