Archuleta County is home to many peoples that are both indigenous and hail from many lands. The Hispanic community of Archuleta County has integrated many local ingredients into their local cuisine for multiple generations. Much of this culinary and plant knowledge was passed onto the Hispanic settlers from the local Indigenous tribes including the Ute, Apache, and Puebloan peoples of the 4-Corners area. We give thanks to our ancestors, neighbors, and relatives for imparting these delicious and wise food traditions and ethos of stewardship to the current generation and for generations to come.
Featuring the Archuleta Hispanic Culture
As the signs of spring bring new and fresh sprouting plants to view around Archuleta County, we can't but stop and think of how people walked these path used the gifts of the earth to prepare nourishing dishes. If you haven’t already discovered the wild asparagus along the river walk you’ll want to keep your eyes peeled on your next stroll downtown. Other wild greens including purslane and lambs quarters (commonly known as verdolagas and quelites in the Hispanic community) are just starting to grow as the days lengthen and warm. These wild edibles are just a few of the traditional heritage foods that the Hispanic community of Archuleta County has integrated into their local cuisine for multiple generations. In this section we will continue to share the stories of our ancestors, the food they grew, the food they found, and how they contributed to our culinary practices in the San Juan mountains.
Heritage Cooking Class
Archuleta County residents participated in a series of heritage cooking classes learning to make recipes such as Fish Fillets Veracruzana. The program run for three Saturdays with new menus each week. Check out our Facebook page to see a Facebook Live recording of one of these awesome classes! In preparation for the second week the heritage cooking class picked bell peppers, Anaheim peppers, waxed Hungarian peppers, and jalapeño peppers from the Geothermal Greenhouse Partnership (GGP) dome for their heritage recipes. These peppers were used in creating Pollo a la Jardinera and Filets de Pescado a la Veracurzana. The class was excited to use local produce in their dishes, especially in the winter months!