to Santa Fe with a brief side trip to Albuquerque. We were delighted to know that our cousin Dora’s travels would be taking her through the “Duke City” while we were just a little over fifty miles north. What was Dora doing in New Mexico? This was one segment of a marathon trip to Tucson, AZ where she helped her grandson, Mitchell, move into his digs as a newly enrolled freshman at the University of Arizona. After a few days with Mitch, she drove north to Scottsdale to visit with our aunt, Evelyn. After a brief visit with Evie, it was time to return home (Springfield, IL)—via Albuquerque.
We met up at around 9:30 a.m. and headed out for the day. The first stop—the Pueblo Cultural Center. “The 19 Pueblos of New Mexico, opened the Indian Pueblo Cultural Center (IPCC) in August 1976 to showcase the history and accomplishments of the Pueblo people from pre-Columbian to current time….The Center's focus is a 10,000 sq. ft. museum featuring the authentic history and artifacts of traditional Pueblo cultures and their contemporary art. The permanent exhibit highlights the Pueblo peoples' creativity and adaptations that made possible the survival, diversity and achievements of each of the 19 Pueblos” (indianpueblo.org).
But our destination wasn’t the museum but the Pueblo Harvest Café & Bakery, whose “Native Fusion cuisine is inspired by the traditions and ingredients cultivated by our Pueblo ancestors” (indianpueblo.org). It was time for breakfast.
Both Chuck and Dora ordered the Black and Blue Zuni Blue Corn Pancakes mixed with blackberries and blueberries that were served with piñon butter, maple syrup, and a choice of bacon, ham or sausage. For Chuck the meat would be ham.
For Dora it would be bacon.
Blue corn “was originally developed by the Hopi, and remains an essential part of Hopi dishes like piki bread. Blue corn meal is a corn meal that is ground from whole blue corn and has a sweet flavor. It is also a staple of New Mexican cuisine. In addition to its sharply different color, blue corn has several nutritional advantages over
I chose the “design your own” breakfast and, from four columns of choices, selected two eggs over easy, chorizo, red chile, and Indian fry bread.