If you already live in the Southwest, great!
Here are the places in and around
Las Cruces that we talked about on the show:
To Do:
Old Mesilla: The town of
Las Cruces Wine Trail: According to the New Mexico Wine Growers’ Association, the state is home to the oldest wine-growing region in the
Cocktails: A girls’ trip isn’t complete without a signature cocktail destination. Try the bar at La Posta in Mesilla for incredible margaritas (including one made with chiles), or dress up and head to Azul Ultralounge at the Hotel Encanto; the crowd is great there on Saturday nights.
The Spa Downtown: One of the benefits of being a Daily Buzz viewer or GalTime reader? Some of the travel destinations we mention offer discounts specifically for you. The Spa Downtown, which sits in the heart of downtown
Duncan Noble Spa: Just a few minutes from downtown
The farmers and crafters market downtown: On Wednesday and Saturday mornings, from sunup until 1 p.m., visit the farmers and crafters market for fresh produce, local delicacies, and a large array of local crafters selling their wares. Click here to read profiles of the various vendors you can expect to find on your multiblock stroll.
To Stay:
Hotel Encanto: In downtown
Meson de Mesilla: Just a short walk from the historic plaza in Mesilla, Meson de Mesilla offers elegantly appointed rooms starting at just $79/night. The bed and breakfast offers beautiful views of the mountains, a rooftop bar, and an onsite restaurant and wine-bar. Starting at just $119/night upgrade to a Jacuzzi suite.
To Dine:
La Posta: Amazing margaritas, great atmosphere, authentic local cuisine just off the historic plaza in Mesilla.
Double Eagle: One of the best Sunday brunches you’ll ever experience (just $24.95, which includes unlimited champagne); plus the home of both the only dedicated beef aging room in New Mexico, and the world’s largest green chile cheeseburger.
Meson de Mesilla: Casual elegance and locally inspired dishes; look for menu items featuring pecans and green chiles, two local specialties.
RECIPES
12 long, firm green chiles
1 lb. longhorn (American Colby) cheese
2 cups lard (or substitute 2 cups shortening)
¾ cup flour
4 eggs, separated
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Roast the 12 green chiles on a hot stove grill, and then peel. Cut 12 strips of cheese, making each strip 3-4 inches long and ½ inch square in thickness.
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Make a ½-inch cut on one side near the top of each chile and insert one cheese strip per chile. Roll the chiles in white flour until well-coated.
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In a deep skillet, melt lard or shortening to medium hot. Keep burner set to medium.
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Beat 4 egg whites until they form peaks. Add egg yolks and beat for 30 seconds more. Dip floured chiles in egg batter, then fry in deep skillet to a golden brown.
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Drain fried chiles well. Serve warm.
Tostadas Compuestas from La Posta in Mesilla:
1 lb. good lean pork
½ tsp. garlic salt
1 cup thick red chile sauce (use bottled, or see recipe below)
½ tsp. oregano
1 Tbsp. flour
1 tsp. cumin
½ cup tomato juice or water
½ tsp. salt.
Corn tortillas
Canned frijoles (beans)
Shredded lettuce, chopped tomatoes and grated cheese for garnish
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Cut pork into ½-inch squares and fry over low heat until brown and moderately dry. Pour off all but two tablespoons of the fat from pan.
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Add flour and mix well. Add tomato juice or water, and the red chile sauce, then more water if the sauce is too thick.
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Add the ground cumin, ground oregano and garlic salt.
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Simmer for 10 minutes.
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While meat is simmering, make tortilla cups by heating vegetable oil several inches thick in a deep skillet. Fry tortillas one by one by holding the tortilla down in the center with any round wooden roller with a flat end. The oil will force the tortilla to embrace the roller and form a cup. Fry until crisp then drain on paper towels. (Or use premade tortilla cups from the grocery store).
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Assemble tostadas compuestas by placing two heaping teaspoons of meat/sauce mixture and frijoles in each tortilla cup. Garnish with shredded lettuce, chopped tomatoes and grated cheese.
Red
12 pods dried chile
2 Tbsp. vegetable oil
2 cups water
1 Tbsp. flour
1 tsp. salt
Tomato juice or water
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Wash chile pods, removing stems and seeds
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Bring chile pods and 2 cups water to a boil, reduce heat, and allow to steam for 10 minutes.
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Pour into a blender and liquefy. Strain sauce through a colander or sieve. Add salt to taste.
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Heat vegetable oil in a frying pan until very hot. Add flour and mix quickly. Pour in chile sauce and stir until thickened. Add tomato juice or water if mixture is too thick.






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