Page 180 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

the stuffed peppers were fried a few at a time until
golden brown and kept warm in the oven until all
were cooked.
We didn’t realize when we signed up that the
class would end with a meal of all the dishes
cooked. The chefs plated the Chiles Rellenos
topped with the red chile sauce and added sides of
frijoles refritos (refried pinto beans) and calabaci-
tas (a mixture of corn, chiles, squash, and onion.) It
was beautiful, delicious - and satisfying, especially
since we now felt we could do it ourselves.
While we devoured our feast, served with wine,
beer, or soft drinks, the chefs turned to making
sopaipillas — a dessert similar to French beignets
or American donuts - but so much better. The fried
squares of dough were crispy outside and melt-in-
your-mouth delicious, sweetened with warm
honey butter.
While not a restaurant meal, our School lunch de-
serves a spot in Best of the Best. The chefs earned a
big round of applause. With recipes in hand, we and
our classmates made our way into the school’s mar-
ket and gift shop. Clearly, everyone was inspired to
recreate their own New Mexico culinary master-
pieces as soon as they got home.

180 WINE DINE & TRAVEL MAGAZINE FALL 2021