Taos is organized around a central square, befitting its status as a town founded by the Spanish. Just beyond the perimeter of the square is the historic Taos Inn.
I had a nice room with a fireplace! I thought Xena would appreciate the fire, but she didn’t appear to notice. I, on the other hand, thoroughly enjoyed it.
Doc Martin’s is Taos Inn’s famous restaurant. The pic doesn’t do justice for the only chili relleno worth eating. My recommendation: schedule a trip to Taos at once for this comida muy excelente! Crispy herby crust on the outside, a chili inside that actually tastes like a pepper. Inside that, of course, is melty yummy cheese. In a world first, there may actually be too much cheese! No problem, though, because tortilla chips are available in abundance.
Agreed: It is not possible for a dish to have too much cheese.
As for the fireplace, I, in fact, know a little. Here is a short passage from my hoped to be published work on 19th century California workers’ homes: “The earliest Alta California adobes did not have indoor cooking or heating sources. A bed of coals would be brought inside to heat a room. Note the Peralta Adobe image with the horno, an outdoor wood burning adobe oven. Moors had brought the beehive shaped horno to the Iberian Peninsula and it spread to Spanish colonies. It was not until the 1830s that indoor cooking became common as the result of greater diversity of settlers.”
Wow, outdoor cooking until the 1830s! Some people are slow to catch on.
I tried to “like” this post using the link above — as I like ALL your posts — but Elon Musk or some gremlin wouldn’t let me. Anyway, the Inn, chili relleno, and martini all look lovely.