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El Santuario
de Chimayo is now known (at least locally)
as the "Lourdes of America." The
crucifix still resides on the chapel alter,
but for some reason its curative powers have
been overshadowed by El Posito, the "sacred
sand pit" from which it sprang, which
gapes unheavenly behind the main altar. Over
300,000 people visit this dustbin o' heaven
every year.
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Espanola, New
Mexico The Lowrider Capital of the World!
Espanola has produced world class lowriders
some of which, have made to the Smithsonian
Institute and The National Museum of American
History. You most have likely seen their
elaborate detailing and flashy rims parading
Central Avenue.
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Spanish they hunted deer,
rabbit, quail, bison, and pronghorn; harvested
acorns, berries, a number of herbs, mushrooms
and mesquite seeds; and collected and ate
various species of cactus. Centuries ago,
as today, the uncultivated piñon trees
produced prized nuts which are still harvested
by hand.The Anasazi, and later the Pueblo
Indians, depended on just a few domesticated
crops: corn, beans, squash, and chiles.
In the Native American culture,
corn was and is the primary food plant. The "Corn
Cuisine" of the Southwest includes red,
yellow, and the distinctive New Mexico blue
corn, that have all been cultivated for centuries.
The corn is ground into meal and flour for
use in breads and tortillas, and processed
into two unique New Mexican products--posole
corn and chicos. Both are used in stews along
with pork and red chile, which predate the
arrival of the Spanish. Posole is made with
hominy corn treated with lime then dried,
and chicos are dried sweet corn
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