The Santa Fe Reporter from Santa Fe, New Mexico • Page 10

The Best Place for Fresh, Authentic Mexican Seafood! shrimps scallops clams snappoi trout oysters crab Served as soups, cocktails, tacos, burrttos, kabobs, and other traditional Mexican dishes try our delicious Home-made Mexican The curtain is descending on two local productions: "Pizza Margherita" "Salad Caprese" Starring Dorothy Green Russian Persimmon Black Plum Yellow Roma Early Girl Brandywine Director Roland Choreographer Sheila Supporting Cast Pizza Etc. Company Members Producers Eremita and Margaret of Algo Native Dave Fresques of Monte Vista Organic Farms (Broadway, eat your heart out!) In DeVargas Center across from the movies. We Deliver 986-1 500 We Deliver 1 Continued from page 17 Weiglin. (Longstreet Press, Atlanta GA, 1992) The staff of life in the Southwest. Buy it on the ear at the Farmers' Market and freeze it for later.

Buy it steamed-and-dried for posole, or dried (chicos) to throw into soups and stews. And it occurs in one of its highest forms in the vegetarian Hangover Stew a kind of corn-cheese-chile chowder at Carlos' Gospel Cafe. Crumble your cornbread into the bowl and spoon it up. In New Mexico Flan, a baked custard made of sugar, eggs, condensed evaporated milk with a caramel topping. Natillas, a very old dessert that resembles floating island basically egg whites beaten stiff and folded into a custard.

Sopa, aka capirotada, your standard bread pudding but embellished with raisins and sharp cheese, sometimes pinones, and a sugar syrup often enhanced with a little brandy or rum. Empanaditas (see Empanadas), little fried or baked pastry turnovers filled with mincemeat or dried fruit. And panocha, a traditional Lenten dish, a heavy pudding baked for hours, made of sprouted wheat flour, white flour and brown sugar (the Mexican brown sugar called piloncillo is best). Panocha resembles the brown pudding, sometimes called Indian pudding, of New England. Only better.

As for the boughten kind of desserts, try Downtown Subscription, a coffeehouse-magazine store on Garcia (the most mouthwatering cakes); the vefiera- ble French Pastry Shop in La Fqnda (palmiers, etc.) or the pastry shelves at Kokoman's Circus on Garfield (prof- iteroles, passion fruit tarts, petits fours). Huh? (Dining (See center guide to restaurants) fa- cetting a tentative OK on cholesterol after more than 200 studies, eggs are back in favor and on the plates. Check out the Taos Farms eggs for more flavor, no antibiotics, etc. Check out that old favorite, Tecolote, for Eggs Benedict. And omelets.

fclsjqotd dining The Compound oh, that exquisite, always-attentive, never unctuous service! Santacafe. The Inn of the Anasazi. Geronimo's. The Club at the St. Francis Hotel.

Turnovers, basically: a rich but not too short pastry crust filled with fruit, mincemeat, even a meat filling, but by tradition deep-fried, not baked. A feast day delectation; a Christmas Eve treat. (Although you can make a great baked empanada, with an even shorter crust made of cream cheese, according to the Cooperative Extension Service: 3 oz. cream cheese, cup margarine, 1 cup flour. Chill the dough well at least 4 hours before rolling it and cutting it.

Fill and bake at for 20-30 minutes, depending on the size of your empanada.) £nchiladaA Well, since Josie hung it up, probably Choza's, The Shed or Tomasita's. Just remember, in true New Mexican style, the corn tortillas must be flat and stacked on the plate, II September 24-30, 19B7 it M- i 11 -v. i i -ii.