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“This is how you eat [fried bread],” James said, before adding, “Can’t believe I’m doing this on TV.”
“I’m going to get so many letters… of support,” he continued, to giggles from the people nearby.
James then spoke about the way he ate roast potatoes for context with regards to what he was about to do.
“Now, I got into trouble because I did roast potatoes once and I said - my mum was here, she doesn’t do many TV appearances but she came on here - we were always taught to eat roast potatoes with the same amount of butter.”
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historical perspective over some of santa fe s most beloved new mexican fare. dan: i ve known people who have journeyed 300 and 400 miles to come and eat at horseman s haven. anthony: enchilada with carne adovada, cubed pork in red new mexican chili sauce with beans and rice. gotta have that. some pozole, a stew made from soaked hominy and pork, and sopapilla, a fried bread like a spoon bread or johnny cake. did the early spaniards, early cattle railroad men, you know, the people on the way to making this america, were they romantic about this part of the world? dan: they thought of it as a hard place. um, for one thing, it was exceedingly remote. when you were here, this seemed like one of the farthest reaches of the globe. i mean, initially, americans began coming here because they perceived that santa fe was so
and tomato. lime juice and pan fried. now, this is good. oh, that s looking good. so, coconut rice. yeah. the bread from the other side of the water there. yes. this is casaba. pan fried bread? wow, what a spread here. and you can use your hands. good. the rice, i ll need help. um, good. what do you think of the casaba? lovely. the rice is great, too. whatever your feelings on revolutions, it is probably worth remembering that they start in places like this. people talking. and when they are won, they are often won by people who sat at the feet of the original planners, people who look like this. look at all these kids.
café sits next to a gas station that s about as far away from the plaza as you can get without leaving the santa fe city limits. dan: it has a special field of chilies grown specifically for this restaurant and nowhere else. anthony: i meet back up with dan flores for a little historical perspective over some of santa fe s most beloved new mexican fare. dan: i ve known people who have journeyed 300 and 400 miles to come and eat at horseman s haven. anthony: enchilada with carne adovada, cubed pork in red new mexican chili sauce with beans and rice. gotta have that. some pozole, a stew made from soaked hominy and pork, and sopapilla, a fried bread like a spoon bread or johnny cake. did the early spaniards, early cattle railroad men, you know, the people on the way to making this america, were they romantic about this part of the world? dan: they thought of it as a hard place.