Certain feelings and experiences make me wonder about the concept of reincarnation. For instance, my Scandinavian roots run deep, but I’ve always been drawn to the American Southwest. You’ll find colors of the region throughout my home — from brown and aqua to burnt orange — and items I’ve collected over the years like southwestern-style throw pillows, Spanish Colonial mirrors, and books filled with Pueblo Indian folk tales.
A few years back in late spring, a friend and I packed our bags on a whim and headed south to Santa Fe, New Mexico. As we walked the winding downtown streets, I found my happy place. I loved the picturesque adobe shops with their red-tile floors and exposed wood beams (or vigas). And each colorful clay pot, hand-woven rug, or desert painting made my heart sing. That said, if I were asked to describe my favorite feature of this city, it would be the food — hands down. As I learned more about the local culture, I gained a whole new appreciation for southwestern flavors.
Santa Fe cuisine is influenced by Spanish, Mexican, and Native American cultures. Arriving in the 1500s, the Spanish brought rice, wheat, pork, beef, and dairy products like butter and cheese to the area. Later, newcomers from Mexico added fish and seafood to the mix, but the heart of New Mexican cuisine lies with its indigenous foods. Go to a Native American festival in Santa Fe, and chances are it will involve planting or growing. In the tradition of the Apache, Navajo, and Pueblo peoples of the region, a good harvest is welcomed with gratitude. Let me share with you a few foods native to the Santa Fe area that I love to cook with.