Santa Looks like Jean, Darren, Jennifer, Jeff
During this the twelfth month of the year, the celebration of the Christmas season is officially underway. In view of the temper of the times, I resisted buying a new 80–inch TV screen on Black Friday. Hence I watch my resurgent 49ers (9-2), named for the famous seekers who sallied forth to California, long ago, in search of the gold in them thar hills, on a 32—inch electronic flat screen, owned by my friend Whitey.
Alas, unlike the distant past, we drink non-alcoholic beverages, while we cheer for the home teams.
Except for one or two of my friends, who live in the stratosphere above with the 1%, we Taosenos are members, generally, of the 99%, grubbing around in the dirt and pickins left over from the fat years. Faith, like folly and hope, springs eternal so let us join the optimists and crazies, who would make our life better, whether as occupiers, activists, or restaurateurs of particular note.
This weekend you can join “OCCUPY TAOS,” SATURDAY DECEMBER 3RD. Say no to GMO NM Chiles, No to Monsanto” from 11 to 12:30 at the Taos Plaza intersection. Bring your signs and spirit. At 1pm Occupy Taos will host two speakers Miguel Santistevan, Ph.D.: Locally and Nationally acclaimed ethnobiologist and agricultural activist and Shirley Reyes from League of United Latin American Citizens, will speak at Vista Grande High School, 111 Paseo del Canon West near corner of Paseo del Sur
(Editor’s Note: We don’t’ believe Taos’s true activist and sign man, Jeff Northrup will be among the above. According to the Chief Gadfly, the Mayor’s regulators busted him—again—the day prior to Thanksgiving. He’s fled to Chicago for a break. Like the Billionaire Bloomberg and his army of NYC troopers, the Taos Mayor sends out his storm troopers to shut down his signs and the unseemly exploitation of the First Amendment–according to Jeff. More than 5000 OWS activists nationwide have been arrested while one man in Taos is being persecuted.)
On the same Saturday mentioned above, the mysteries of the Hotel St. Bernard, a ten-star favorite among loyal Taosenos, will be revealed at a Moby Dickens, 2 to 4, book signing for La “Cuisine St. Bernard.” Allez a l’attaque, mes Amis. The renown Jean “Sept d’un Coup” Mayer y Chef Steve, Cindie, Chris Blanc will be in attendance even as the spirit of past chefs—Felix, Claude I, Claude II, Mama y Papa—are remembered. Here’s the real mystery: How did the editors translate a “pinch,” a “touch,” a “taste” into veritable Cartesian measures—an ounce, a tablespoon, a cup? Eh?
Despite the dismal downturn in the economy, courageous entrepreneurs abound in Taos. We have the crazies and corruptible at KCEC, who would turn El Norte into a vicarious notion of Silicon Valley with Broadband access to the world. But real and experiential investors in the future of Taos Cuisine deserve commendation for creating Darren Cordova’s Casa Los Cordovas and Jennifer Campbell’s Mondo Italiano.
Our taste bud reporters have yet to try Casa Los Cordovas. We don’t know if the ghost of Godie or Johnny Montano might be offering fondue during Happy Hour. But we wish music and media maven, Darren Cordova and his lovely Brenda the best of success. The good ship Shadows sails away—adios Marty and Jolene and thank you for the good times. Prior to the Cordovas conversion we saw many a ball game in the Sports Bar. None shall ever forget that in 2010, the improbable and excellent San Francisco Giants won the World Series.
A thing like that can keep you going for years!
We already feel at home among the nine tables with red and white-checkered tablecloths at Mondo Italiano. It’s a small but well-lighted café, a couple doors south from Mondo Café, the excellent espresso shop and DVD parlor. This is a neighborhood joint, like you’d find in one of New York’s ethnic environs: simple, friendly, and full of hospitable feeling and tasty Italian. And there’s a certain amount of table-hopping and cross the aisle conversation. Mondo Italiano has been shockingly busy for lunch and dinner–sans advertising–which goes to show you that no amount of money spent beats customer-to-customer “word of mouth.”
Jennifer C. and her partner offer a milder and lower key version of hospitality in comparison to Jennifer H’s “Love Apple”—an organic and fresh taste wonder—already a Taos tradition–its success due, once again, to the whispers among customers.
Our compliments to chefs and operators, whose cuisine complements the appetite for dining and conversation–not to mention the pocketbooks of the 99%.
Full disclosure: My initial exposure to cuisine in Taos (1966—1969) occurred at the Hotel St. Bernard, not occasionally, but two or three times a day, four months at a time during winter. Some people think of Jean Mayer as a madcap lover or ski icon. I always think of him as a waiter, who served platters of deliciados to the staff, saying, “Eh, Voila!” Who can forget the Buffalo ribs and St. Emilion, the fresh trout and Pouilly Fuisse. One’s monthly stipend included complimentary dining. Eh? Merci Boss.
Merry Christmas