The Santa Fe Reporter du lieu suivant : Santa Fe, New Mexico • Page 13

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expires deejayjava Gourmet Coffees, Teas Espresso Drinks Food, Pastries Desserts WE BUY USED CD'S Open 7am to Midnight Sat. Sam to Midnight, Sun. Sam to 1 Opm 301 N. Guadalupe St. 986-0735 Between Bert's Burger Bowl Allsups Continued from page 23 tortilla chips.

Chile con queso is why God invented Velveeta. It's so easy: put an unwrapped loaf of Velveeta in a glass or pottery bowl, pour a small-to-medium jar of salsa (or a can of green chiles) over it and melt in the microwave. Then stir. That's it. But keep it warm.

Otherwise it turns back into Velveeta. New Mexico also is the only state with an Official State Question. You already know it. All together, now: "Red? Or Green?" at this altitude. Some general times are: Carrots, 1 i 12" chunks 20-25 min.

Eggplant. 1" slices, quartered 15-20 mih. Whole mushroom min, Fennel bulb, quartered 30-40 min. Onion, 1" wedges 20-25 min. Baking potato, chunks 25 35min.

New potato, halved 25-35 min. Sweet potato, peeled and quartered 20-30 min. Tomato, halved min. Zucchini, chunks, halved 15-20 min. It means sauce.

(Well, when it doesn't mean the hot dance music, but that's another story.) In New Mexico, salsa most often means a fresh- oregano sauce placed on the table with tortilla chips as an appetizer. Or dribbled over scrambled eggs, baked in are The Salman Ranch in Mora. A heart-stoppingly beautiful place with acres of the succulent, rosy beauties. Worth the trip right around now for a flat of freshly picked berries; available in jam, syrup and vinegar year- round at Santa Fe Greenhouses, where it's all in the family. Take a whole green chile, roast and peel it and clean out the seeds, stuff it with something (relleno means stuffed), preferably a finger of jack cheese, dip it in batter and deep fry.

Or, pay someone" else to do Jt for you, like Blue Corn (their own beer's in the batter) Castro 's (cheap and good) Tomasita's, Cowgirl Hall of Fame. Roberto's in Taos. We New Mexicans love to roast our foods, and it pays off in the wonderful aromas that surround us, especially in the fall. These days, everybody's enthusiastic about roasting vegetables; it brings out their natural sweetness. And it's so easy.

Here are some tips: Use the freshest vegetables. Cut them into good-sized chunks halve or quarter potatoes, cut carrots into chunks, etc. Place them in the baking pans with plenty of room around them. A crowded pan of vegetables will steam, not roast, and you won't get that good, caramelized effect, Now brush the vegetables with olive oil, place them in the pan, put the pan on the middle rack of your oven and roast them at The high heat really does the trick. How long? Well, you need to watch them, but it takes a little longer there a million ways to use salsa, or what? You know where it's surprisingly great (now that the lamented Del Mar is gone)? The Steaksmith.

Really. Fresh and delicious and they don't overcook it. Or Mariscos "La Playa," that funny little storefront place on Cordova Road. And when buying your own, try the seafood coolers at Purr's on Pacheco. There's the greatest fish-guy there the evening counterman, Robert Carter who'll always take the time to tell you about the fish, even.suggest how to cook it.

Little pillows of dough are deep-fried to make New Mexico's tender, crispy bread. Best when they're almost too hot to hold, with honey-butter. Castro's Restaurante on Rodeo Road. Trust us. Soul flood No.

Nothere. In Albuquerque, Powdrell's, where they not only have great old -fashion Southern barbecue (pork, not beef, with that wonderful vinegary sauce) but also, if the moon is right, collard greens, black-eyed peas, sweet potato pie, pea.ch cobbler you have to know to ask for it, in the correct honeyed ac-cent. flood Now this is a true Santa Fe style. People with baskets Continued on Page 30 24 September 24-30, 1997 SANTA ri RCFORTIK.