There are three rules to live by: Never play cards with a man named Doc, never sleep with someone who has more problems than you and never eat at a place called Mom's---except this one.

I count myself lucky to have been one of the multitudes of Itinerant chefs cooking at the Ashland Elks.

Photography by Dave Siemer

Mrs. Vigil told me stories of the wild asparagus that grew in the irrigation ditch behind her house. In the 50's in Old Town Albuquerque, this dish was served at all the bridge club and upscale lunches. Cut oof one inch of the root end. Tie together and place n sauce pan, cover with boiing wate and boiluntil tender. Keep the ...

Raymond was the butcher at the Sunshine Market at 12th and Central before George picked up the knives. Retired but still cooking, Raymond served this up every Christmas Eve at the Knights of Columbus Hall. 1 # lamb 1 c. raisins 1 tsp Allspice 1 small glass sweet wine 1 small onion 1 pint water 1 TBL sugar Cut meat in small cubes and boil 1 hour in ...

This was considered the "glamorous" version of the Saturday night special. 1 medium bell pepper, chopped 2 medium onions, chopped 1 clove of garlic, chopped 3 TBL olive oil 1 PKG frozen peas, cooked 3 c. water pinch saffron 1 Medium frying chicken 1 1/2 c. rice 1/2 small can pimentos Saute pepper, onion, tomato and garlic in olive oil until tender. Add water, saffon and 1 clove. Add chicken and ...

When you get invited on the spur of the moment to a potluck in the tiny New Mexico town of Truchas, you need fast food. This one uses leftovers and Lucy's not-so-secret ingredients: 4 cans from her pantry. 2 c. cooked rice 1 small can of mushrooms 1 can of beef consomme 1 small can Ortega's chopped green chile 1 can french fried onions Mix all ...

Competition for the best Bischito is brutal around Christmas time in New Mexico. The older women in my Old Town neighborhood offered bribes for votes. I always voted for Jennie who lived in the house next to me. I was no fool. Her bischitos weren't the best but the tamales she bribed me with were better than Mom's. Yield: 5 dozen Baking ...

These have to be the best thing ever. Hot, flaky, crispy deep fried goodies drizzled with honey. Ahhh, New Mexico. Yield: 4 dozen 4 cups flour 2 tsp baking powder 4 tbs shortening ¾ cup warm water Vegetable oil 1. Combine dry ingredients and cut in shortening with pastry blender or two knives. Add water and mix well, working dough until smooth and it holds together. Cover ...

With all the good fresh tortillas available, I rarely make my own but it's so worth the trouble. 2 cups flour 1 tsp. salt 1/2 tsp. baking powder 3 tbsp. shortening or lard 1/2 cup warm water 1. Mix flour salt and baking powder, cut in shortening. Add water and mix well. Knead dough until soft.  Cut into small balls and roll out on lightly floured ...