high road to Taos

After a little run to Abiquiu (necessary after seeing the views of it at the Georgia O’Keefe Museum in Santa Fe and yes, the cottonwoods were just coming into leaf in the same bright green as G O’K saw them all those years ago), we took the high road to Taos. We avoided this fate —

oopsand drove happily through Truchas and Las Trampas, eager to find a cup of espresso. And we did, at Penasco, along with a slice of the most delicious chocolate cake at the Sweet Nymphs Bistro:

sweet nymphsThe cake was the opposite of the dense flourless tortes which seem to be all the rage these days. It was three layers, at least 7 inches high, with gorgeous buttercream. And Anik, if you’re reading this, you would love this little place with its shelves of cookbooks like Carol Field’s The Italian Baker and Marcella Hazan and the other books which set the trends, not follow them. You would love the menu of sophisticated brunch foods and L. would love the paper covered tables with crayons in a little cup for idle moments.

In Taos, our room in the old Inn was waiting:

fire in our roomAnd after a walk through town, we’re “resting” before dinner. The menu promises rabbit and rattlesnake sausage. Stay tuned!

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~ by theresakishkan on April 13, 2014.

2 Responses to “high road to Taos”

  1. Wowza! Did I mention lucky you?! I especially love the fireplace and want to hear about the rattlesnake sausage.

  2. Well, Andrea, the rattlesnake and rabbit sausage was just delicious! Not like chicken…More game-ish. A bit strange, I have to admit, to think of eating snake but it was tender and beautifully seasoned. And the Spanish wine matched it! This is a beautiful city. I feel so lucky to be here, back in our room, with the pinon fire snapping…

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