Taos as a destination

Tuesday, February 2, 2021

The uniqueness of Taos was evident on my first visit in the mid 1970’s. While in some ways today’s Taos is a different place it continues to hold that original uniqueness that continues to draw me there and where I have continued to visit at least annually over the intervening years. The clear blue skies, the smell of a pinion smoke or freshly roasted green chilies are clear reminders that I’ve returned to this very special place.   It is difficult to know what it is that draws me there, the history, the culture, the food, and the art are quite unlike rural northwestern Oklahoma where I was raised.  Certainly, when I first visited Taos I was less familiar with the area than I am now but several experiences of those early visits continue to be a regular part of any visit to the area.  A walk around the plaza is an absolute must and is often the first stop upon arrival. But, make no mistake, the best time to enjoy the plaza is the Saturday morning Farmers Market if you are fortunate enough to be there during the season.  There are plenty of shops to peak in, some are the same as they were 40 plus years ago while others are newer but the structures they inhabit have not changed.  I find something comforting about the sense of familiarity when returning to a place. Taos offers this in so many ways. 

I would be remiss if I did not mention the food of Northern New Mexico, which I quickly fell in love with. I am notoriously fond of Mexican food but the tastes of northern New Mexico offer an entirely different experience. It is the chili that takes center stage. Heat is a matter of personal preference, but the chili of New Mexico is distinctive in its flavor.  It would be a sad day if my pantry did not include a bag of ground red and a bag of caribe and my freezer wasn’t stocked with a few pounds of roasted green chili.   And then there is posole, a traditional dish made with a dried corn which has been processed with lime to remove the outer husk of the corn.  Posole is served either as a soup or as an accompaniment to pretty much anything else on the menu.  It is a solid stand in for the rice that accompanies the more familiar TexMex cuisine.  But don’t be fooled, this isn’t your grandma’s hominy.  Posole recipes vary but I’ve never had “bad” posole.  

If you are a fan of Taos, leave me a comment and tell us about your experience. We’d love to hear from you.  

Joy Hadwiger- Tulsa, Oklahoma