Horseman’s Haven Cafe

March 11th, 2018 § 0 comments § permalink

Giddyyvap!! Horseman’s Haven has a simple motto: “Famous For Green Chile.” Believe the words. HH is heaven for those who like hellishly hot food. HG tried the chile today. Ordered a three egg omelet (“Very soft, please.”) accompanied by home fries and a tortilla. As requested, the omelet was cooked to HG’s demanding taste and smothered with the cafe’s “standard” green chile. “Standard” turned out to be very, very hot and spicy. Sublimely flavorful once the initial sting wore off. (HH also serves a “Number Two Chile.” When asked, the friendly waitperson said: “SeƱor, numero dos is much, much hotter. Mucho!!.). Obviously, “standard” is for gringos and wimps. Number Two is for hombres who have been eating hot coals since childhood. Macho,indeed!! Horseman’s Haven is a warm, rustic room. Located on busy, unbeautiful Cerrillos Road in Santa Fe. BTW, HG’s big green chile plate cost $6.75.

Home. Very Sweet Home.

September 21st, 2012 § 2 comments § permalink

It says it on the New Mexico license plate: “Land of Enchantment.” This isn’t silly boosterism. New Mexico is enchanting. There are very few places in the United States that combine diversity, scenic grandeur and centuries of history. Santa Fe contains an almost unbelievable number of first rate museums and art galleries. Music, theater and an internationally famous opera house. And more. Much more.

BSK and HG are happily home at their Santa Fe County estate. No it’s not really an estate, just a five acre oasis, green and lush amidst sun bleached mesas and 200-year-old adobe dwellings. Trees and shrubs are gradually changing color. Looking forward to gold, rust and red in coming weeks.

Oh, it’s good to be home. HG celebrated homecoming with a copious bowl of green chile menudo at El Parasol in Pojaque. BSK visited a nearby farmers market and scored shishito peppers; and, as it is the season for green chilies, the scent of roasted green chiles filled the air and BSK made sure to pack her basket with those as well. Green chili sauce and green chili stews will warm the winter months. Scrambled eggs, green chili sauce, broiled tomatoes and lots of warm corn tortillas. Those are the ingredients of HG’s favorite cold weather breakfast.

Mexican Oregano. Ole!

November 3rd, 2011 § 0 comments § permalink

Here in New Mexico every supermarket sells packets of dried Mexican oregano. You can probably get it in Latino groceries everywhere or order online here. Buy it. It is great stuff, much more powerful than the usual dried oregano you’ve been using in Italian sauces. HG uses it combined with chopped raw onion on sides of white beans and on all chili (red or green) stews. Also very good on ratatouille. Along with middle eastern za’atar, it’s HG’s go to dried herb.

Tune-Up Cafe, A Santa Fe Gem.

October 19th, 2011 § 0 comments § permalink

It has always been HG”s belief (shared by SJ) that the breakfast burrito at Pete’s Diner on Denver’s gritty Colfax Avenue was state of the art. A big time, flavorful belly buster.

Well, move over, Pete. HG and BSK lunched on breakfast burritos at the rollicking Tune-Up Cafe on Hickox Street in Santa Fe and this is the new champ. The Tune UP serves a Breakfast Burrito that dreams are made of: Organic, thick cut bacon. Perfectly scrambled eggs. Crisp and not greasy fried potatoes. All wrapped in a tortilla and smothered in possibly the best green chili sauce in all of New Mexico. Yes, HG knows this is an inflammatory statement that may provoke disdain and anger among serious green chili heads. But, Tune-Up’s green chili is extraordinary. Dark. Smokey. Just enough heat to tickle but not bludgeon the tongue. Multi-level flavors.

There’s lots more on the menu. Salvadoran pupusas. Mediterranean pasta. Burgers of local, non-biotic-injected beef (served on a brioche bun with garlic mayonnaise). Flatiron steak. And, a long list of Mexican specialties ranging from fish tacos to enchiladas, chicken mole and tamales. You can accompany it all with fairly priced wine. Open all day (seven days a week) from breakfast to brunch, lunch and dinner. Very casual atmosphere, Friendly service. Affordable prices. But, the cooking is serious. Real talent elevates comfort food to new levels.

HG has come late to the party. Tune-Up has been discovered. Guy Fien of Food Network’s “Diners, Drive-Ins and Dives” visited and did a program (you can see the segment here).

When in Denver…

July 31st, 2011 § 0 comments § permalink

Do not miss the two Pete’s Kitchens on gritty Colfax Avenue. The original Pete’s Kitchen on Colfax and Race stays open 24 hours a day and draws — to say the least — a varied crowd. Hookers (and their business agents); cops, criminals, rock musicians, lawyers, bankers. Everyone. Specialties are a breakfast burrito (preposterously large) and a very good feta cheese omelet (a bow to the founder’s Greek origins). Pete’s Breakfast Burrito contains eggs, onions, fried potatoes; bacon, ham or sausage. It is generously smothered in tangy green chile with big chunks of pork shoulder. This is a meal for the day. Eat one on Monday. Dine again on Tuesday. (SJ would like to add that these breakfast burritos exert a powerful grip on one’s memory. This had led to SJ experimenting for many fruitless hours to reproduce Pete’s exact ratio of crunchy home fries to eggs and so forth. This left SJ with only one option which has been to beg unwary Denverites heading to NYC to please bring him a Pete’s Kitchen Breakfast Burrito. Offer still stands!)

The other Pete’s is on the same side of the street (south) but further west. It’s a small place that features giant omelets (with some creative ingredients) and the best pancakes you will ever taste. (You can also try the Satire Lounge, owned by Pete’s and adjacent to the Race Street location. Pleasant Mexican food).

If fine dining is your taste, Denver has great spots like Fruition and the Japanese fusion great, Bones, but for classic and authentic diner food with a Western twist, the Pete’s can’t be beat.

Sante Fe Bliss

May 1st, 2011 § 0 comments § permalink

Just back from sunny morning at the Santa Fe Farmers Market. Bought lots of baby lettuce and field greens. Some nice Daikon radish. Healthy sprouts. Semolina pasta. Got some very mild, roasted green chiles for a pork stew. HG has become wary of native grown chile. What folks from Chimayo call “medium” can set a gringo on fire. But, the Santa Fe market isn’t just about food. There’s very good music ranging from bluegrass to classical cello. And, to understate, a very colorful crowd. Retired movie stars. Ex-hippies. Texas plutocrats. Followers of various gurus and spiritual guides. You name it, Santa Fe’s got it.


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