Our Lady of Miracles
Los Cerrillos, New Mexico
Karen Rivera 2010
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.
Abo State Monument
Salinas Pueblo Missions Ruins
9 Miles West of Mountainair, New Mexico
Dancing St. Francis
The Cathedral Basilica of St. Francis of Assisi
Karen Rivera 2009
Patron Saint of the Kitchen
Roadside Tin, Chimayo, New Mexico
Karen Rivera 2006
The Deacon’s Blues
High Road to Taos
Four Corners Baskets
Local Native American Basket Makers incorporate the designs of crosses, native plants, mountains and rivers into their wonderful baskets. Made of raw reeds and natural dyes, the basketmakers weave spirituality into their art.