Liddie’s Traditional New Mexican Dishes: Torta Española
By LIDDIE MARTINEZ
Española Valley
Tortilla Española is Spain’s National Dish. When it comes right down to it, a Tortilla Española is a simple potato omelet. This dish was first made in Spain after their discovery of both the Incas and the Aztecs. The Incas were already cultivating potatoes among other produce on their terraced gardens in the early 1500s and the word “tortilla” comes from the word “torta” which means cake and is the word the Spanish gave to the flat bread made from corn that they encountered upon meeting the Aztecs a little later in the 16
Enterprise Bank & Trust Launches Enterprise University Spring Courses … Business Leaders Team Up To Provide Virtual Business Education At No Cost
Enterprise Bank & Trust News:
The spring schedule for Enterprise University is live, and any business professional may sign up now for virtual courses at www.enterprisebank.com/eu. Enterprise University professional development classes are offered at no cost by Enterprise Bank & Trust.
Courses begin March 9 and run through May 20, including more than 50 topics in key areas including finance, marketing and sales, human resources, trending topics, and management and leadership.
Classes are 90 minutes in length and taught by industry experts who are leaders in their field. Participants can sign up for just one class, or as many as they’d like.
Liddie’s Traditional New Mexican Dishes: Raspberry Cream Pie
Raspberry cream pie. Photo by Liddie Martinez
By LIDDIE MARTINEZ
Española Valley
For many families in northern New Mexico, a summer trip to Mora to go pick raspberries is a time-honored tradition shared generation after generation. Those memories of coming home with baskets of fresh berries and making jam or freezing those jewels for use later enters my brain when I see the fruit displayed at the grocery store and it is still a common practice in many northern New Mexican households. Can you remember singing in the car to mom and dad’s favorite tunes as you traveled those back roads. Hearing an old Hank Williams or Lynn Anderson tune still transports me to the old days in our old station wagon and those day trips to special places all across New Mexico. We would sing and snack and listen to Grandma talk about old times and how they traveled by buggy to visit distant cousins in neighboring communities. It ofte
Enterprise Bank Provides Holiday Meals To Local Seniors
Loree Lynch greeting seniors at annual Enterprise Bank & Trust luncheon event. Courtesy/LARSO
Aliki Benjamin
LARSO News:
A portion of the Enterprise Bank & Trust philosophy is that its role in the community isn’t just about banking.
This was on full display when Enterprise employees not only honored a tradition of serving lunch to seniors but allowed it to take place even though it would take place like never before.
The annual holiday tradition took place just prior to the start of the holidays and continued into January. The meal of chicken cordon blue, rice pilaf, peas and carrots and raspberry cheesecake began in Los Alamos with 50 home delivered meals, often called Meals on Wheels. An additional 100 meals were served in a drive through lunch event, often called Grab & Go. This brought a great deal of holiday cheer to hungry seniors with a hankering for normality.
Liddie’s Traditional New Mexican Dishes: Chicos With Pork
By LIDDIE MARTINEZ
Española Valley
To me, making a pot of homegrown chicos is the ultimate way to honor the history of our northern New Mexican lives. Growing up in a small house in the Española Valley, we had a nice sized yard that was large enough for a small flower and vegetable garden and a flock of chickens, but no land for major planting. Growing corn was not an option when the family moved to Española from the family farm in El Rito in 1950.
My favorite stories that my grandmother told were of old times on the big ranch in El Rito and of my Grandpa and uncles off to tend the sheep leaving the women to manage the crops. It was a story of matriarchy. Chicos were a mainstay in those days, a way of preserving the harvest for the winter when refrigeration was a challenge and freezers unheard of. Corn was harvested, shucked, blanched and tied on kitchen sting to hang in la resolana (the south facing wall of the house