Browse Category: Food

recipes, restaurants, cooking


Cinnamon Chocolate Chip cookies made with Mexican-sourced flour, sugars, cinnamon, vanilla and a tiny bit of anise. Chocolate chips are Nestle’s brand but the bag said they were born in Mexico. Dairy and pecans are locally sourced.

The Mexican sugars and vanilla make these mild and smooth, full of subtle flavors!  Yummmm!

Do You Like Mexican Coca-Cola?

I don’t really understand why the US Coca-Cola bottlers are not selling an old-school cane sugar alternative, but Mexican Coca-Cola definitely rocks!  If you’re going to have a soft drink, why not have the REAL Real Thing?!?

You can buy Mexican Coca-Cola at The Merc on 165 for about $1.20/bottle – and at Albertson’s in Bernalillo for $1/bottle when you buy three.  Sometimes you find them in convenience stores for not much more.  Costco sells 24 bottles for $19.

Walmart does not sell Mexican Coca-Cola.

Mix this stuff with Carrizozo Cherry Juice (also sold at The Merc) for a genuine New Mexico Cherry Coke!

Best Green Chile Cheeseburger in New Mexico

Placitas Cafe is located on state highway 165 about halfway between Bernalillo and the village of Placitas.  It’s a quirky little dive full of people who all seem to know each other, and a menu with everything from hot dogs and gourmet salads to obvious local favorites – and the best green chile cheeseburger in the state.  Seriously.  The guys cooking don’t seem particularly interested in notoriety, so they don’t enter their food in the various competitions around the state; but their GCCB is dead-to-rights the best one you’ll find anywhere in New Mexico.
Don’t take my word for it!  Go eat one yourself!  Try the coleslaw, too.  It’s mighty fine.
The cafe (known locally as “The Cafe”) has peculiar days and hours of operation; but they have free live music on Friday nights, in an intimate setting, and the prices are fair.  Nice spot for a date, and certainly worth getting off the freeway if you’re traveling between Albuquerque and Santa Fe.



Gas Chamber Pie

Parts list:

  • 2 Oreo chocolate cookie pie crusts
  • 2 Pkgs Jello Coconut Cream pie filling
  • 1 Whole vanilla bean
  • 1 Pinch instant espresso powder
  • 1 Large 75-85% dark chocolate bar
  • 1 Small bottle Hershey’s dark chocolate shell syrup
  • 1 Pkg sweetened coconut flake
  • 1 Pkg Coolwhip extra creamy topping
  • 2-1/2 Cups whole milk
  • 1 Cup Half-n-half


  1. Set Coolwhip topping to thaw, grate chocolate bar, and extract vanilla from bean;
  2. Combine pie filling mix with 2-1/2 cups milk and 1 cup half-n-half;
  3. Add 1/2 cup coconut flake, pinch of espresso powder, vanilla, and all but 2 tablespoons of the grated chocolate;
  4. Whisk mix thoroughly for 5 mins then pour into pie shells;
  5. Refrigerate 1 hour;
  6. Drizzle half of chocolate shell syrup on each pie, refrigerate for 1 more hour;
  7. Top pies with Coolwhip topping (half the container on each pie);
  8. Sprinkle liberally with coconut flake and grated dark chocolate;
  9. Cover and refrigerate overnight

Note: don’t add the pinch of espresso if using very dark chocolate (more than 85%)

Bah’s Taco Sauce

You will need
1 oz dried Chile de Arbol
4 cloves garlic, crushed
1 tablespoon whole cumin seed
1 teaspoon salt
1 teaspoon white vinegar

How to make it:
Very Important – Remove all stems and seeds from chiles;
Place peppers in small covered saucepan and add enough water to make everything float (about 12-14oz);
Cover, bring to boil, immediately reduce to lowest heat;
Crush the cumin seed into pan and re-cover, to simmer 25 mins over lowest heat;
Add crushed garlic and simmer 5-10 more minutes;
Pour mixture into blender, add salt and vinegar, liquify on high speed


Delicious warm or cold.  Use as needed on tacos, burritos, enchiladas, pozole, tostadas.

Pearl Harbor Pea Soup


2 15oz cans peas
1 cup vegetable broth
1/2 cup diced onion
1/2 cup chopped carrots
3/4 cup chopped ham
1 tablespoon minced garlic
1/2 teaspoon salt
1/2 teaspoon fine black pepper
pinch of thyme (optional)


1) Heat onion, carrots, ham, and garlic with margarine in bottom of non-stick soup pot. Do not brown or burn. Set aside.
2) Dump canned peas & liquid into blender. Add vegetable broth, salt, black pepper, seasoning. Blend on medium speed until peas chopped up.
3) Pour pea mixture into soup pot with other ingredients, stir well. Bring to boil, then immediately reduce to low heat. Cover and simmer 30 mins; stir occasionally, sparingly add black pepper and salt to taste.