Ahhhh. Santa Fe and Taos. We make the journey to Santa Fe several times a year, and Taos perhaps once a year. And never are we disappointed. It’s like another world. This year, for Father’s Day, Ursula took me to Taos, New Mexico, for some whitewater river rafting and dining at one of our favorite restaurants for traditional New Mexican cuisine—Orlando’s New Mexican Café.
We arrived Wednesday afternoon and, after photographing the magnificent and rather intimidating Rio Grande Gorge, including from atop the unnerving Rio Grande Gorge Bridge (and, yeah, you can feel it shake when traffic goes by), we stopped at Orlando’s for dinner. My entrée was the combination plate—a chicken taco made with a blue corn tortilla, cheese and onion enchilada with red sauce, a New Mexican-style red pork tamale, beans, and posole (hominy cooked in chili sauce). Ursula had the shredded beef chimichanga, beans, and posole served with caribe sauce (a very spicy red sauce made from the entire chili pod, including the seeds and ribs) on the side. Desert for me was apple pie à la mode, while Ursula opted for one of her favorites, the frozen avocado pie.
So, today’s photographs document the Rio Grande Gorge and dinner at Orlando’s. Enjoy!