The motherly Mexican-American ladies behind the stoves at HG’s local hangout, El Parasol (on highway 285 in Pojoaque, north of Santa Fe), are cooking up the perfect antidote for chilly weather–arroz con pollo. Their version of the dish is a bowl of robust chicken soup enhanced with red chili. The bowl is crowded with chunks or tender, white meat chicken and plenty of toothsome rice. HG adds further punch to the dish with slices of fiery roast green chili and tops it all with chopped raw onion and Mexican oregano. Unlike most food at the restaurant, this dish isn’t accompanied by tortillas but by saltine crackers, apt companions.
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