Patron Saint of Travelers
Acrylic on raw alderwood
Karen Rivera 2005
In Santa Fe, the image of Our Lady of Guadalupe is honored within the parish’s santuario. Outside, a 12-foot bronze statue of Our Lady of Guadalupe stands near the entrance, its base often decorated with fresh roses. Parishioners accompanied the statue from Mexico City, where it was cast in bronze, to Santa Fe in 2008.
Church is converting a weedy slope in front of its parking lot into a shrine that tells the story of the iconic Our Lady of Guadalupe. The church also will create an Institute for Guadalupe Studies and a Marian Resource Center and Library in the old Guadalupe School and Convent across Agua Fría Street.
The area will be called “Santa Fe’s Hill of Tepeyac.”
“It’s a place where people can come and look for resources about Our Lady of Guadalupe,” Nguyen said.
The Santa Fe Hill of Tepeyac is “a wonderful way to pay honor to our Mother,” parishioner Diana Lujan said.
More from the Santa Fe New Mexican
Our Lady of Miracles
Los Cerrillos, New Mexico
Karen Rivera 2010
Nambe Pueblo, New Mexico
I shoot a lot of cemetaries. For heart-rending, technicolor boisterous displays, you just can’t beat a New Mexican cemetary on Easter, Day of the Dead or Christmas. I’ve made it to my favorite, the Nambe Church cemetary in Nambe, every Boxing Day for most of the last 20 years. I follow that up with New Year’s Day in Acoma. It seems to make the perfect emotional double-header.
I found this small, weathered cross tucked away in a far corner surrounded by tumbleweeds and scruffy dead plants. The new flowers shows that this lonely hidden grave hadn’t been forgotten.
On the Road Between Cimarron and Taos
The first time I went to one of the pueblos to watch the dancing I was served a small cracked hand-painted bowl of this vegetarian stew. I’ve made it ever since I had my first garden when I was a child. It’s rich, comforting and simple but like most dishes that contain green chili, the whole is tastier than the individual ingredients. Serve with freshly made corn tortillas, bowls of salsa and some cold hand-crafted beer from the brewery at Christ in the Desert.
2 ears of fresh corn, kennels cut from cob
1 large yellow onion, chopped medium
1/2 roasted, peeled and chopped hot green chil
1 TBL chopped garlic
4 c. peeled, seeded and chopped unripe pumpkin or banana squash
2 TBL oil (grapeseed if possible)
In a large kettle, saute onion and pumpkin or squash until the onion is translucent.
Add corn, chili and garlic. Add enough fresh water to prevent sticking. Cover and simmer for 1/2 hour.