Our Enchanted Weekend

by Jane Butelâ„¢

Here in New Mexico, enchantment is almost jargon for our state's beauty and alluring qualities.  In fact, the state's byline is "The Land of Enchantment". 

Jane and Linda in Santa FeI was very excited to be spending the Memorial Day weekend away in a casita on a ranch where I used to visit in the early '80's all the time.  It used to be called Rancho Encantado, now  Encantado, an Auberge Resort, north of Santa Fe. 

Encantado is set in a gorgeous, pinon wooded, rolling foothills setting.  Every detail of the main entertainment areas as well as the rooms are beautifully appointed  with a feeling of understated elegance and great quality. 

It was very rainy over the weekend, so we spent most of our time visiting museums, shows and shopping since it was far too rainy to enjoy the lovely pool.  (We couln't compain too much about the rain, Jane and friendsbecause New Mexico is so dry and about 3 inches under the average rainfall.)

This weekend was kind of a trip down memory lane as I hadn't eaten at the Pink Adobe in years,  but I used to eat there quite often, knowing Rosalea Murhpy quite well, the founder.  The food was still quite delicious and the service very attentive.  I had the Steak Dunnagan as that has been a popular signature item for so long.  In Fact Rosalea gave me the recipe to go into my latest edition of the Hotter Than Hell cookbook where it is photographed as well.

The food in the Terra restaurant, the main restaurant at Encantado, was beautifully presented and very delicious.  We loved the arugula salad wiView from the roomth caramelized pinon nut clusters, pomegranite garnish and a yummy vinaigrette.  We ordered soft shell crabs, having both spent time in the East in crab country and they were wonderful.  The somelier, Paul Montoya had a perfect touch with the proper wines to accompany each course, finishing with a berry, chocolaty Cabernet Sauvignon to accompany our 5 layered chocolate napolean like desert.

This would be a perfect place to enjoy more of New Mexico following one of my week long or weekend classes where we cook New Mexican, Southwest and Mexican regional dishes.