Wednesday June 15
We had a wonderful but exhausting day in Chaco Canyon, featuring a 13-mile drive on a corduroy road each way. So it was a good thing that Holt had downloaded a guidebook into his iPod touch, which sent us to a restaurant just this side of Santa Fe, the Range Cafe in Bernalillo. It was decorated with lots of Fiestaware, some Southwest kitsch, some interesting paintings, and of course, ranges...as in cooking ranges.
We had pecan-crusted sandia trout with yummy sundried tomato rice and broccoletti, and chicken fajita enchiladas (the correct way, flat and blue corn) - two grilled chicken breasts sliced, with squash, onions, beans crusted with cheese, guacamole, coriander rice, and crema. Plus some Marble red beer (love their IPA even more) and a margarita for Holt after the long day's drive.
But what was amazing about the Range Cafe - outside of the friendliness of the staff and the quickness of the service and the fun of the decor - is how yummy they made all the usually ho-hum vegetables. We'd go back just for the Spanish rice alone.
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