Welcome To Rome To Home

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Hi, I'm Alexa.

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And I'm Rory. And together we are the Romies. We're a husband-wife duo and longtime travelers who believe travel isn't just about where you go. It's about how it shapes the way you live when you get home.

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On the Roamies Podcast, we explore where to travel, how to travel, and why to travel through our lens of creativity, wellness, and everyday life.

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We're calling it this season Rome to Hall. As we travel near and far, we're sharing the ways we bring inspiration home through food, daily rituals, business and design ideas, and the renovation of our historic fixer upper.

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It's all about making travel tangible, livable, and meaningful long after the trip ends.

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So whether you're planning your next adventure or reimagining the life you're building at home, you're in the right place.

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Now, let's get into today's episode.

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Mm-hmm.

Why Santa Fe Feels So Alive

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Hi everyone! We are really excited to share that S is for Santa Fe. And not only as a destination, but also as a wonderful way to bring your Rome home. And we want to say a big thank you to the Shed in Santa Fe for supporting this episode along with the New Mexico Department of Agriculture's Taste the Tradition and Grown the Tradition logo programs. And we really appreciate their support. And you will hear a little bit more about them in just a bit. Today we're gonna be diving into Santa Fe specifically and sharing how we bring it home. And Santa Fe is one of those places that gets through all of your senses. There's amazing style, there is space, there are stories, there are things to savor, the colors, the architecture, the art, the food, the chilies, the stories, the people. And one of the places that kind of brought a lot of that together was the shed. So we will take you inside the shed, which is a restaurant, and we'll be talking with the people who make it what it is, sharing a little bit of Santa Fe with you, and then we're gonna bring Santa Fe right into our own home, especially in our kitchen.

SPEAKER_04 2:24

Yeah, because we brought home some good stuff from the shed.

SPEAKER_03 2:27

Yes, and for me, Santa Fe is especially fun because I did grow up in New Mexico, so there's a familiarity there for me, and there is always something new to discover.

SPEAKER_04 2:37

Santa Fe is full of stories, it's a very storied historical town. And so since I love history, it's a really wonderful place to visit. So clearly the shed has been part of the Santa Fe food story for a long time.

SPEAKER_03 2:50

That's one of the things we love. It's not just a restaurant, there's history, family, tradition, and stories all behind it.

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Which brings us to the people who are actually there making it happen.

The Garlic Bread With Chile Story

SPEAKER_03 3:00

So Arissa was our server, and she told us about something that is so intriguing to us.

SPEAKER_04 3:06

You'll hear about this a few times, but uh for a little hit, I've I've nicknamed her the garlic bread girl.

SPEAKER_03 3:12

Oh my god.

SPEAKER_02 3:17

And from the story that I was told, somebody brought red chili to a Christmas party that the shed throws every year for their staff, and they decided to then create enchiladas and serve the chili, and they just decided to keep the garlic bread. So it's a totally like but they started with spaghetti. Yes. Wow. And if you look at the menu, it's also a lot cheaper better than like I think on the burger it's like 75 cents, something like that. Like how times have changed. Yeah. And they just decided to keep going with the garlic bread. So it's really delicious, especially with that chili. Go ahead and leave a new experience. Yeah, definitely.

SPEAKER_04 4:00

So initially, I thought garlic bread with Mexican kind of food, but man, it was a good fit. The bread was fantastic, and there was no clash of flavors. I mean, garlic. Come on. Bread, butter. Yeah, it was really great. And then we talked to Frank, he's the manager, and he gave us additional perspective on the shed and what goes into creating the experience there because the shed is not just a place to eat, it is an experience.

SPEAKER_03 4:25

Frank,

The Shed’s History And Community

SPEAKER_03 4:26

it's so fun to have you here at the shed and to be at the shed. It is a beautiful, beautiful restaurant. I love the vibe. We uh we're uh looking forward to eating. We haven't eaten yet, but you want to give us a little background on the restaurant?

SPEAKER_00 4:41

Sure, yeah, I can tell you some things. You know, Josh the owner, his family opened the restaurant in the 50s, and so his knowledge is vast, but um I have a good amount of knowledge that I can share with you until you get the chance to talk to him as well. So the the restaurant they started, his grandparents started cooking for people up in the ski basin. In the early 50s, they came down here and they were able to open a restaurant on a converted borough shed on Borough Alley. And that's where we get the name the shed. It was actually a proper borough shed. And um and it was there until the early 60s, which is when we moved to this location, which is called Prince Patio. This building was built as a palace about 1692, and it was I guess there's some discrepancies between who originally had the palace, but it sounds like it was essentially a gift for helping the Spanish reconquer Santa Fe. Okay, yeah, and then so they had this palace for a couple hundred years, and in the I think it was 1800s, the Prince Family Baba Palace, which is where it gets its kind of name Prince Padio.

SPEAKER_05 5:53

Wow.

SPEAKER_00 5:54

Um this whole block here is is that palace. And we moved into the spot in the early 1960s. We were the first, or at least one of the first restaurants down here serving blue corn tortillas, serving red chili. Or sort of it's still serving that same red chili now, 70 plus years later.

SPEAKER_03 6:16

Can't wait to try it.

SPEAKER_00 6:17

Yeah, that's great.

SPEAKER_03 6:20

That's so cool. Yeah, and what's your role here, Frank?

SPEAKER_00 6:24

I'm the general manager. I started off, I first moved to town in 2009 or so, and I started here as a host. And I've been working here since I worked my way up to server, bartender, supervisor, and then I'm the general manager.

SPEAKER_03 6:40

That is awesome. Yeah, very fun.

SPEAKER_00 6:42

Yeah, it's a great, great place.

SPEAKER_03 6:43

It's a great uh you've been here long enough that you like it's a place you want to be.

SPEAKER_00 6:48

Absolutely, right?

SPEAKER_03 6:49

Yeah, right. I mean, it's a place you wanted to stay. Absolutely.

SPEAKER_00 6:53

Yeah, I didn't have long-term plans at the time, but what I found was really exciting about being here and being part of this restaurant is that the business itself, the family working for the car as wells, and with all the staff that was out of here when I got here, it's it was a very different work experience. It was much more well, it felt very much family-based, you know. And um, and that comes out with the staff. But then also the people that come in, they're you know, having been on the Santa Fe Plaza since 1960 something. Um, we have people that come in every Tuesday and have for the last 50 plus years. We have people that have not missed a birthday here their entire life. We've yeah, and then we have tourists from all over the world that come in. So it's just such a cool and interesting space to be a part of, a community to be a part of. You get this wide swath of people between those working here and those coming in and those locals and tourists and everything, and it's just a really cool experience in that way. And you know, it's run very differently from a lot of restaurants, so you know, we didn't really we don't really get a lot of those problems that a lot of restaurants get, even though we're extremely busy. It's it's just a nice smooth atmosphere to be a part of in that regard. That's cool. Made a lot of friends out of people coming in.

SPEAKER_03 8:22

I mean, because this is your workplace, so you're making friends with your coworkers, but the people that come here become the regulars. Absolutely. So they become your friends, yeah, yeah, yeah. Yeah, part of your work life. So that's super cool.

SPEAKER_00 8:35

And it's cool seeing how important the place is to so many people.

SPEAKER_03 8:39

Yeah, it seems to me, it seems just like part of your community.

SPEAKER_00 8:42

Yeah, absolutely.

SPEAKER_03 8:44

You're serving them in some cool way just by your presence and the good food that you offer.

SPEAKER_00 8:50

That's true.

SPEAKER_03 8:50

And the great vibe and ambiance, and just a place to celebrate.

SPEAKER_00 8:53

Yep.

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And as Frank said, we would get to sit down and talk with Josh and Christy, the owners of the shed, so you could hear more about the history, the food, the family, and what makes the shed what it is today. So here is our conversation with Josh and Christy.

How A Burro Shed Became Iconic

SPEAKER_01 9:08

Yeah, so I'm Josh Carswell, the third generation running the shed here.

SPEAKER_04 9:13

Wow.

SPEAKER_01 9:13

Grew up working with my grandfather every morning, coming in and hanging out and helping out where I could. And I started uh getting paid for working when I was 10. So in theory, I've been working here for around 44 years.

SPEAKER_05 9:28

Awesome.

SPEAKER_01 9:30

My family moved here in 53. So for a little history of the shed, and uh they were driving around looking for a place to settle and fell in love with Santa Fe and the couple, you know, the community took them in and were real friendly. And it was also the same year that uh the ski area opened. They lived on the road up to the ski area, so they were selling food to people passing by and eventually ended up selling food to people standing in line to go up and ski. And then thought, oh, this is a good way to make a living, and took over a burrow shack on Burrow Alley and started remodeling it, turned it into a restaurant in 53. And they stayed there for six or seven years and then moved over here and been here ever since.

SPEAKER_03 10:19

Now explain like what a burrow means.

SPEAKER_01 10:22

Like so back in the day, a burrow is like a little mule. Oh, okay. And they would bring the firewood into town.

SPEAKER_03 10:29

Okay.

SPEAKER_01 10:30

There weren't a lot of cars, and a lot of people didn't have electricity or water even. So they used firewood to heat and cook. And then down on Burrow Alley is where everyone would park their burrow, and you could go buy firewood. So if you walk down there, you'll see there's like a little statue, and all the places where you used to tie your burrow up and still there.

SPEAKER_03 10:53

Okay.

SPEAKER_01 10:54

They're around the plaza as well, and on some of the side streets. Just little pieces of history that are relics, you know, that's as recent as the 50s, it was that way. Yeah, exactly. Like wowhouses. That's kind of hard to believe, but yeah. I mean, one person, I guess, in their neighborhood had a television and people still had outhouses. They look like modern houses, they just didn't have a lot of the amenities that we've come into.

SPEAKER_04 11:21

Wow.

SPEAKER_01 11:22

And then this building is uh, you know, almost 400 years old. And it was originally um deed by the king of Spain. Someone who they can pistadors in your faith. Yeah, yeah. And uh it was originally a bunch of smaller buildings that have grown together over the years. Like this place where we're sitting right now used to be um a portal that got enclosed, so you can sort of see where they just added the windows here and those. Yeah, yeah.

SPEAKER_03 11:52

Because I plus I wanted to ask you why the some of the you have the low I don't have to duck. Yes, I don't have to duck.

SPEAKER_04 12:00

You're lucky.

SPEAKER_03 12:01

But Rory's a foot taller than me.

SPEAKER_04 12:03

So it's the one time that it's been locked for five five feet tall.

SPEAKER_03 12:07

Oh no, it comes in handy a lot.

SPEAKER_01 12:09

It used to be shorter, but I think a big reason for it was for heating and cooling. So the walls are around three feet thick. Um so three dobies, and it helped with that, you know, not getting too less. It's like being in a cave that could just stay way cooler. Yeah.

SPEAKER_03 12:23

You, Christy, we Christy is here too. Christy, you've married into this whole thing. So has that been a fun adventure for you?

SPEAKER_06 12:31

It has been a fun and not only a respected adventure that I I did not realize I was going to be part of, and I I really enjoy it.

SPEAKER_03 12:42

Yeah? Well, you're great with people, and you were a great host when I came in. Oh, so sweet. What what what do you what is your main role here in with the shit?

SPEAKER_06 12:54

Currently I'm doing more of the bookkeeping. Okay. So we were next door, but I got into it originally. Well, gosh, I've been here 30 years and I did work on the weekends here, and that I was a school teacher and did that for many years, and then had my own children and stayed at home with them for 10 years, and then looked for something a little bit part-time as they got older. And so I was packing all the boxes next door, shipping the chili around the country. So, and then Josh's mother recently retired, and so then I took over position, and but I just help out with odds and ends and enjoying being part of the community.

SPEAKER_03 13:39

Yeah, yeah. Now you mentioned next door, so tell us what is next door.

SPEAKER_06 13:43

Oh, next

Shipping Chile And The Fudge Twist

SPEAKER_06 13:44

door is what all of our storage for chilies is our offices. Yes, yeah. Okay, so nothing very exciting, but yeah, very important.

SPEAKER_03 13:57

But very important because it stores your chili, which people can order online. Yes. So they can come to Santa Fe and they should come to Santa Fe and enjoy the food here and enjoy the experience of the shed. But until and after you can visit the shed, you can order online.

SPEAKER_06 14:17

That's right. And a lot of people don't realize that, which is so it's kind of a fun way that people can send chili home or send it.

SPEAKER_03 14:25

This is how you roam to home, folks.

SPEAKER_06 14:28

During the holidays, it's very popular to send as gifts. And the the shipping is very reasonable. So a lot of people try to shove it all in their suitcase after visiting here, so it's a lot easier just to ship it.

SPEAKER_03 14:43

Okay. And what all can people find on your website to order?

SPEAKER_06 14:48

Um it's primarily the the jarred red and green chili, but we also have um jarred fudge and red chili fudge and uh sole kits and uh little tins of uh Mexican oregano and chilibe and an assortment of t-shirts.

SPEAKER_04 15:11

Okay. You guys do like a gift box or basket, so for the holidays, people can go on and say, I don't have to think. I'm gonna order this and everything's there.

SPEAKER_06 15:20

Well, we have we call it our uh gift pack. We have just a jar of red and green chili, and so that is actually our most popular holiday pack. I bet and at Christmas, Christmas would be popular. I guess the neat Christmas gift pack. Yes, green. So good. Such a neat meat.

SPEAKER_03 15:38

No. So let's go back to this fudge. Where what's the story behind making fudge and then adding the red chili?

SPEAKER_04 15:46

Uh did you accidentally spill the chilies while you were making the fudge?

SPEAKER_01 15:49

No, it was intentional. We use butter to as the base for the fudge, and then we infuse the butter with the red chili. So it's cooked in the um butter, and then we uh um I don't know, siphon out the chili. And so the flavor and the character of the chili is in the butter that we used to make the fudge.

SPEAKER_03 16:09

Okay, so you just gave me a home thing that I'm gonna take home from what you just said. Because you just said red chili infused butter.

unknown 16:20

Yes.

SPEAKER_01 16:21

It's very delicious.

SPEAKER_03 16:22

Like, why would I not do that? Why would we why would we from now on, Rory, why would we eat normal butter?

SPEAKER_04 16:28

Because you might run out of the red chilies that you got from the shed. And you'd have to order more. So MacDonald's.

SPEAKER_03 16:35

But I mean, like, and and we did a slap your mama thing. We could infuse butter with slap your mama. We could infuse butter with red chili, we could infuse butter with green chili, with garlic, you know, all these things. All these things. It's just we don't think about that till you just said that. So you just opened up our kitchen to a lot of fun new things. Right. It's a secret. Okay, well, now it's not a secret.

SPEAKER_06 16:57

Okay, and there are little simple things if you don't want to make a whole batch of chili, like for instance, um, for Thanksgiving, yes, a chili powder, and we'll just whisk it in our gravy and have a ranchily gravy. So just simple things that really change your meal really for the better. Yes, great on mashed potatoes. Good to know. Good to know.

SPEAKER_01 17:23

The waitresses said that the original um recipe for the fudge came from Heffel Mertz. You know, uh I love Lucy. Yeah, yeah. Um she said that she owned a store out here in front and that she was the one that they got the get out.

SPEAKER_06 17:37

We're not really sure.

SPEAKER_01 17:38

We can't verify it.

SPEAKER_04 17:39

Oh, it's a good story. We're gonna go with it.

SPEAKER_06 17:42

The fudge has been here forever, but the red chili fudge is what in the last few years. That's your idea.

SPEAKER_03 17:51

Exactly.

SPEAKER_06 17:52

Go, Josh.

SPEAKER_04 17:53

Way to go. Thinking outside the chili box.

SPEAKER_03 17:57

When we're saying fudge, it's not like fudge candy, it's like uh uh chocolate syrup that you would pour over something, right? It's more the texture. Yeah, exactly.

SPEAKER_01 18:06

I mean, you can eat it like candy.

SPEAKER_03 18:07

You can eat it like candy.

SPEAKER_01 18:08

Oh yeah.

SPEAKER_03 18:09

It's not like we're not talking about a block of fudge. We're talking about like a syrup. A sauce.

SPEAKER_06 18:15

Yeah, and spoon it out of the jar.

SPEAKER_02 18:18

And just eat it like that, like frosted. Which I think my wife would probably be extremely hot okay.

SPEAKER_05 18:25

Thank you, thank you.

SPEAKER_02 18:26

So, what are you bringing, Rory? I'm bringing over your number five flat Christmas chili with vegetarian pizolle and a carnet alevada plate, right?

SPEAKER_04 18:37

Oh, yeah.

SPEAKER_02 18:38

With some garlic bread pieces. Right. Awesome. I'll be right back with some water for you, okay? Thank you, Rosie.

SPEAKER_03 18:47

Traditional garlic bread. Yeah, okay. She was told about it. Oh, nice. Yes, but I didn't get it all very good reports. So that's why I'm not getting a sopopilla, Josh. Why am I not getting a soapilla?

SPEAKER_01 19:00

We have a very small kitchen. That's what a risk is.

SPEAKER_06 19:05

We have to tell the history of the floor.

SPEAKER_01 19:07

And the the garlic bread goes back to our origins. Like when we first started, we didn't do Mexican food and we were doing more um dinner national. There's a copy of the menu in the entry if you want to see it.

SPEAKER_03 19:19

Yes, we will.

SPEAKER_01 19:20

The whole prices on it. Um and that was one of the staples when we stirred all the food with uh uh garlic bread.

SPEAKER_04 19:27

Garlic bread. You guys don't like garlic bread.

SPEAKER_01 19:28

So when we switched over to the new Mexican menu, white people still requested good bread, so we kept it. Really? Yeah.

SPEAKER_06 19:35

And it was really Josh's grandma, who especially loved dipping the French garlic bread in the chili. So after you when you're still chilling on your plate after you eat, just every last minute.

SPEAKER_03 19:48

Right, you gotta clean up. You can't leave any chili on the plate.

SPEAKER_01 19:52

Right, that's a good name.

SPEAKER_04 19:54

Do you have any Italian roots in your family, or is it just uh No, we don't.

SPEAKER_01 19:58

Uh we're German, English, Swedish.

SPEAKER_04 20:02

You're Americ very American. Yeah, we're all nuts. Yeah, absolutely. We all came from somewhere and multiple wares.

SPEAKER_01 20:08

Now I feel like I'm from here.

SPEAKER_04 20:09

Yeah, yeah, yeah. I totally get it.

SPEAKER_03 20:11

That's that's part of the family history.

SPEAKER_01 20:12

Yeah, exactly. That's a very cool feature. Part of the community, yeah, big time. Yeah. For over 50 years, 70 years? Yeah, more than 70 years.

SPEAKER_06 20:22

Yeah, more than seven. And then a lot of the local cooking traditions, your grandparents' neighbors teach you them how to cook.

SPEAKER_01 20:31

Right. Our original chef was our neighbor, and she is the one that brought all the consuelo penya, brought all the recipes and shared her family's traditions. Yeah. She's the one that brought all the Mexicanage.

SPEAKER_04 20:45

This is authentic. This is not some guy that studied at the whatever culinary school and came and decided to create a we're gonna call this a New Mexican Nouveau food. No, this is like traditional home home recipe. Yeah, exactly. That's super cool.

What Makes New Mexican Food

SPEAKER_03 21:00

Now I want you to explain if you would, you keep saying it's New Mexican food because there is a difference. Oh, and so like we have listeners that are in Europe, right? Okay, so when they come or Texas, they so they don't really understand food. Like, we're we're we haven't really found great Mexican food in Europe, you know, it's not something you go there for. So please explain so much what's what the difference would be of what makes New Mexico food so special.

SPEAKER_01 21:31

Right. Well, what makes it New Mexican in particular is a focus on the chili. Like everything's main ingredient is the chili. And so it's really it's not Texas chili where it's a blend of beans and beef and onions and whatnot, tomatoes. It's just all chili. That's pretty much like there's a little garlic, salt, and oil and flour, and just in the background. There's very little. Little, it's primarily all chilies. It begins with the chilies.

unknown 22:03

Yeah.

SPEAKER_02 22:04

It's gonna be red chili. It's gonna be hatch, red, or green chili.

SPEAKER_01 22:08

It can be hatch. There's other places that we grow chili. Like in the north, there's a lot of great chilies as well, like Chimayo and whatnot. It's very famous for their chili.

SPEAKER_05 22:18

Okay.

SPEAKER_01 22:20

Uh C H I M A Y.

SPEAKER_04 22:25

Okay. So there's not two L's, there's actually a Y. Yeah, exactly. Well that makes it easy for people like me. Okay.

SPEAKER_01 22:33

That's a beautiful place I recommend stopping in there. Okay. There's some old churches up there. It was part of the Siete uh Pueblos. They're all stationed up on the high road to towns. And it was originally like where they had their forts to keep out the marauding Native Americans or whatnot at the time.

SPEAKER_06 22:53

Wow. Wow. Okay.

SPEAKER_01 22:55

That would be

The Roux Method And Gluten-Free Wins

SPEAKER_01 22:56

good. But it's cool.

SPEAKER_06 22:57

There's little and then making the chili you start with a roux, which Josh uses of leatin-free flour versus a regular. So a lot of people are so delighted that gluten-free that they can eat the chili with the corn tortillas, and that most of our menu is gluten-free, including our dessert menu.

SPEAKER_04 23:18

So hang on, so I'm from South Louisiana, and a lot of our dishes start with a root. Same thing. Flour and oil, right? Yes. So I've used buckleed, I've used arrowroot, uh, cassava, alternate non gluten stuff, right?

SPEAKER_01 23:33

Is that sort of like what you do? It is. Um we use Bob's gluten-free flour. Yeah, they have to find it. You know, the second I forget which exact one. I think it's their all-purpose, like gluten-free flour. So a lot of garbanzo flour in there, but it's also rice flour. Yeah. That's how it's cool. Yeah. So it's more race to that development. Yeah, the glue-free thing. Yeah. It's been a good thing. But it still tastes great. I mean, that's the deal.

SPEAKER_06 24:03

And the jarred chili as well, we're doing glue-free. So just so many people now.

SPEAKER_04 24:08

Yeah, why not just switch to that if the flavor is too good? Yeah, yeah.

SPEAKER_03 24:12

And I don't know that I it would have occurred to me that there would be flour in there. Right. So it's good. Yes. Yeah. Yeah.

SPEAKER_04 24:19

So now give it up a trade secret, being that I love to cook and I'm from South Louisiana. How do you prepare a roux when it's a red chili or green chili roux?

SPEAKER_01 24:29

So the way we do it is we heat the pot up a lot, empty, and then we add very little oil, and then wait for that to get hot and then add the flour in. So it happens really fast. You need to stir it just right.

SPEAKER_04 24:43

Well, like when you're making a milk gravy, you do that consistency and heat and stirring is soaking your own.

SPEAKER_01 24:49

Yeah, if you stir it too much, you can ruin it if you can stir it enough. So it's just like trying to get that perfect um color that you're looking for.

SPEAKER_03 24:57

So it sounds like you have cooking experience and knowledge. Do you like to cook? I do. I love passion for you.

SPEAKER_01 25:04

And I worked in the kitchen for many years.

SPEAKER_03 25:07

Because sometimes if it's a family thing, it could be sort of forced on you. But I love that it was something that was like they instilled a love for the kitchen.

SPEAKER_01 25:16

Right. No, it's very passionate. Yeah. Yeah. Yeah. No, my grandparents loved cooking and I spent a lot of time with them. Yeah. They taught me a lot. It's a valuable time in my life.

SPEAKER_04 25:27

Yeah. My grandmother and my mom taught me to cook, so I totally get that. I mean, really cool.

SPEAKER_01 25:32

Yeah, everything I've learned about cooking, I feel like I've learned mostly from grandmothers. They're pulling you aside and they give you their little secret, you know, and this is how I fix this.

SPEAKER_04 25:43

Yeah, that's right. You should think about this.

SPEAKER_01 25:45

Yeah. And then I promise to guard their secrets.

SPEAKER_04 25:48

Yeah, yeah. Yeah. So okay, I'm still stuck on the ruin my head.

SPEAKER_01 25:52

Okay.

SPEAKER_04 25:52

So that's true. You add the flour. And is it also you is the flour already infused with the chili powder?

SPEAKER_01 25:59

No, it is not. It's just the flour. Okay. And then we have the chili ready to go and a blender that we've already blended with uh garlic and salt. So when it precisely meets that perfect color for, then you add the chili in there.

SPEAKER_04 26:15

Not for like for a gumbo root, we generally for uh say chicken and sausage, anything non-seafood, we cook a really dark root, like dark chocolate.

SPEAKER_01 26:23

Yeah, it's not as dark for the chicken.

SPEAKER_04 26:25

Yeah, we go lighter with the seafood, so I'm guessing it's uh fairly light roux with the red chilies and green chilies.

SPEAKER_01 26:32

We try and get a little character in there, so it's like trying to get some of the light root and dark root. But still get that nutty flavor of exactly the nutty flavor, kind of like herb popcorn, it's like what it tastes like. Smells like that's cool.

SPEAKER_04 26:46

I'll try it.

SPEAKER_01 26:47

That's a big part of it.

SPEAKER_04 26:48

Yeah, that's very cool.

SPEAKER_01 26:49

You don't want very much, it's like hardly any. So for like a giant pot, there's just a teeny tiny amount on the bottom.

SPEAKER_04 26:55

Okay.

SPEAKER_01 26:55

So it's just a little bit to like pull it all together. It's not like a mean ingredient.

SPEAKER_04 27:00

And at that point, it would help thicken it also because it's not, yeah, definitely.

SPEAKER_06 27:04

I feel like we're hovering over you.

SPEAKER_03 27:07

I was gonna say, I while they were while while Rory was getting a cooking lesson from Josh, I ate a piece of you know, sole. I just say fun. And wow. Like and I didn't even have sauce. I

Pozole, Blue Corn, And Christmas Every Day

SPEAKER_03 27:21

got the vegetarian, and so yeah, so what is solid is like a it's like a corn, but you should explain it.

SPEAKER_01 27:28

Yeah, basoli is a hominy corn. Okay, and it's been mixtapized, which is like a Aztec term. Like they used to um dissolve the outer skin of the corn, like grits and whatnot. Yeah, and then uh then it's cooked, you know, like you went with corn. But it's also, you know, there's a a blue version of that, and that's what's the tortillas are made out of.

SPEAKER_03 27:54

What and so that's why you're we tasted, we got your chips and and uh salsa to start off, and the chips were so good and rich, and you can tell like a difference in them. So are the the yellow corn also pasoli based?

SPEAKER_01 28:08

Or yeah, they call it uh yellow corn, but it it it is uh masa, you know, it's made from the same stuff. Um but the tamales are made from the same masa, like so. It's just basically the same hominy that's been ground up and then turned into like a flour. Yeah, meal. Yeah, exactly. Thinking of the Spanish word for it.

SPEAKER_00 28:32

You just went to another language.

SPEAKER_03 28:34

I did, okay. So, anyway, so one thing, y'all, that they do here at a lot of Mexican restaurants, you might have beans and rice at your meal. And here I'm noticing y'all do more like beans and pasoles. Would that be exactly so I love that's a like a little signature of rights, and that's your something special, something very different from Mexican cooking.

SPEAKER_06 28:58

Yeah, um with the blue corn tortillas and the pozole, it's um really a blend um in cooking cultures, which makes it so fun and unique.

SPEAKER_01 29:08

Yeah, right now pasole was traditionally a Christmas dish.

SPEAKER_03 29:12

Okay, something very special and pastry.

SPEAKER_01 29:15

Yeah, or make tamales. And so, like having it every day is kind of like having Christmas every day. Christmas every day.

SPEAKER_03 29:22

Right. And then if you put red and green on it, then you're really super Christmas. And so you you if you live in Santa Fe, you just come eat at the shed every day, and you'll have Christmas every day. So that's a good thing.

SPEAKER_06 29:34

We actually have a t-shirt with the 1953 Chevy on it for the year we open that says Christmas every day. Oh, that's perfect. Perfect for the red and green chili, but also for the magic that is magic.

SPEAKER_03 29:49

Yeah, and in addition to you guys sponsoring this episode, this episode is also brought to you by the New Mexico Department of Agriculture.

Protecting New Mexico Chile Traditions

SPEAKER_03 29:57

And so we want to say a huge thank you to the New Mexico Department of Agriculture, Taste of Tradition, and Grown with Tradition logo programs because they are supporting very cool businesses like the Shed. So, Josh, tell us a little bit about the logo programs and what that looks like.

SPEAKER_01 30:15

It's a nice uh organization to protect New Mexico and our traditions so that people like for a while we're having trouble with other countries and other states trying to take credit for what we do here. And so they developed this program to authenticate and verify products and what is officially New Mexican. So the people that grow our less you are exactly. So the people who grow our chili have it verified, and then we do a verification, and they run a nice program to preserve the quality and keep everything true and uh yeah, I like great.

SPEAKER_03 30:55

So the um do you guys fall under the taste of tradition or the grown with tradition local programs or both?

SPEAKER_01 31:03

So Taste of Tradition is what we followed because of your products that people can purchase. But our chili grower supplier they're under the they're under the grown with tradition.

SPEAKER_03 31:16

Yeah, yeah, very cool.

SPEAKER_01 31:17

Okay, so take a lot of pride in the local tradition, so yeah, you know, we only use you know as much local stuff as we can.

SPEAKER_04 31:26

And this place inside, I mean it really has a lot of such a great feel.

SPEAKER_01 31:30

Yeah, you guys get to walk around a little bit.

SPEAKER_06 31:33

He didn't, he had a partner walking around lodging trees and cars.

SPEAKER_04 31:42

I survived uh out of it.

SPEAKER_03 31:45

Anything else that's like super special and unique about the shed that you would like to question.

SPEAKER_01 31:50

I don't really have anything to add other than you know coming in and enjoying the atmosphere and the experience.

SPEAKER_04 31:57

Yeah, yeah, it's a super unique atmosphere, really cool. I was walking around uh I was looking for the restaurant, and I'm seeing all these little shops, but I'm looking for a restaurant front. And then I thought, the GPS said it's here, so I start looking at the signs, and it's really interesting because it's a small entryway, if you will, like there's a door you come through, but then man, you're you're nesting into downtown Santa Fe.

SPEAKER_05 32:23

Yeah, exactly.

SPEAKER_04 32:24

And you get inside and it just opens up, and there's a number of rooms to sit in, and the whole vibe is really awesome. Yeah, I gotta say, I really feels very comfortable and warm and welcoming. It's really okay.

What Else To Do In Santa Fe

SPEAKER_03 32:40

So, Josh, you have a sister restaurant?

SPEAKER_01 32:42

Yes, we have a sister restaurant called Lachosa, which means the shed in Spanish. And it's located at the rail yard. That's another gathering area that's been recently redeveloped. And uh it's a nice place with like galleries and stores, and uh they have the farmers market there on the weekend. Oh, it's worth checking out as well. Yeah, is the menu similar or it's pretty much the same menu, but they do have uh so papillas. Oh she's so indignant. And they have parking.

SPEAKER_03 33:14

They have parking.

SPEAKER_01 33:15

Yeah.

SPEAKER_04 33:18

Well, we might have to go look at it.

SPEAKER_03 33:20

But we will we will eat our garlic bread. We will we will because we hear it's pretty awesome. Now we're gonna explore Santa Fe a little bit. Do y'all have any favorite haunts besides the shed that Canyon Road is always nice?

SPEAKER_01 33:31

I don't know if you've heard about that. There's a bunch of galleries and it's a beautiful historic.

SPEAKER_06 33:37

And walk right from here.

SPEAKER_01 33:38

It's right next to the river. Yes.

SPEAKER_04 33:42

Oh, that can really great.

SPEAKER_01 33:43

Right.

unknown 33:44

We want that too.

SPEAKER_01 33:45

The museums are great. Like there's several right here on the street with us. The Indian Arts School and Museum is across the street. Yeah.

SPEAKER_06 33:58

Um, Santa Fe School of Cooking is also a fun. You can take cooking classes, tell.

SPEAKER_01 34:04

That's cool.

SPEAKER_06 34:05

Really fun. We should come.

SPEAKER_01 34:06

Yeah. I thought that.

SPEAKER_04 34:11

Do people actually live there?

SPEAKER_01 34:13

I don't know if they live there anymore. Some of our employees were some of the original members. They did sleep in the gallery when they were working on projects, but I don't know that they lived there. That was just part of the work experience. Yeah, yeah. That's a trip to go there.

SPEAKER_06 34:31

That's a yeah, we love hiking. Yeah. Going up towards a ski area. There's lots of trails up there. Oh, I'm bad.

SPEAKER_01 34:38

It's not far, it's only like 20 minutes.

SPEAKER_03 34:40

That's nice. Yeah. So from the shed, just a 20-minute drive, you can find great hikes and skiing. So year-round, you know, it's a great place to come visit.

SPEAKER_01 34:50

Yeah, it is. You know, in the summer we usually have rafting and fishing, like mountain biking, and then when we have the skiing and our winter sports.

SPEAKER_06 35:01

And lots of markets and festivals that come through primarily in the summer. Indian market, Spanish market, folk art market. Wow.

SPEAKER_01 35:11

Um there's a really famous opera here. So during the summer months, um, I think they run about seven or so operas. And that's a great experience. It's outside, it's not covered entirely. So you're in the open and you get to see the sunset.

SPEAKER_04 35:32

Is that going on now?

SPEAKER_01 35:33

It hasn't started yet. I think it's you.

SPEAKER_04 35:37

Oh, well, I we have to study out where we're both we were vocal majors in years of off now.

SPEAKER_01 35:42

Oh, really?

SPEAKER_04 35:42

Yeah, yeah, yeah. So uh I love a good, especially outdoors. That kind of awesome.

SPEAKER_01 35:48

Yeah, no, it's quite an institution, and I I'd recommend going to see that as well.

unknown 35:52

Okay.

SPEAKER_06 35:53

Well, that'd be awesome. Yeah. You have a theater downtown, the Lenzick that brings in the Oh, yeah, historical theater.

SPEAKER_01 36:00

It's right next to the original location on Burrell Alley.

SPEAKER_06 36:04

Oh, fun.

SPEAKER_01 36:04

So that's fun. They have a lot of concerts and performances there.

SPEAKER_03 36:08

Okay.

SPEAKER_01 36:09

Yeah. Check it out.

SPEAKER_03 36:10

Yeah. Because when you originally had said burrow, I'm thinking like some people call like a neighborhood a little borough. Oh, yeah. And that's so that's where my head went. I wasn't full borough.

SPEAKER_00 36:20

Burrough.

SPEAKER_03 36:21

And I was not familiar with the borough alley.

SPEAKER_01 36:24

Okay. Well, all right. Recommend checking that out.

SPEAKER_04 36:26

But they've cleaned up the borough, what the borough's left behind. So it's a lot of safe.

SPEAKER_01 36:33

You won't see any borough. The Oppenheimer original office is next story. Let's we're checking out its uh Wait, what? Where they used to bring the scientist before they took him up to Los Alamos. I forget the lady's name, but his secretary was stationed there and she waited to receive them. So, like the back of the restaurant was originally part of their office. So you can go in the Rainbow Man uh underneath the Green Portal front and go see the actual. They have a bunch of historic photography and like antique jewelry and sci-fi recording going in there just to see.

SPEAKER_04 37:09

That's cool.

SPEAKER_01 37:10

Yeah.

SPEAKER_04 37:11

A lot of history. Yeah.

SPEAKER_01 37:13

There's a lot of history downtown. Not all of it's good, but very interesting.

SPEAKER_03 37:18

But the history here at the shed is very good. Exactly. Not all it's definitely worth having.

SPEAKER_06 37:24

Oh, another great place to visit is 10,000 waves. It's a Japanese spa that has hot tubs and massages and just a beautiful surroundings. Yes, just gorgeous.

SPEAKER_03 37:39

And you said the hot tubs are like in the tucked into the trees?

SPEAKER_06 37:43

Yes, it's up towards going up towards a ski area. So um you're in the mountains. Nice.

SPEAKER_01 37:51

Yeah, they're outside and they're have like little fences and whatnot. They're very private, you know.

SPEAKER_06 37:56

Yeah, so you can it's a really nice getaway. It's a great getaway just five minutes from town, and you feel like fine. You're far away.

SPEAKER_03 38:05

And they have a they have a Chinese restaurant, Japanese.

SPEAKER_06 38:08

A Japanese restaurant. Okay. Next door. That's excellent. Isunate.

SPEAKER_03 38:13

Okay. All right. But you know, of course you're gonna, if you're only here a day, you're gonna go to the shed. Yeah. I mean, everybody knows that.

SPEAKER_01 38:19

Yeah, next year.

SPEAKER_03 38:20

But if you're here lots of days, exactly.

SPEAKER_05 38:24

There you go. All right, and y'all tell the history.

SPEAKER_03 38:26

We're doing we're doing a day trip to Santa Fe, and we're doing lunch and dinner at the shed because you need to, because then you can try all the things, and then you can also at the end of your two meals, you could get a meal to go, and then you can take that home with you, and then you can continue enjoying the shed, and then you can go online and you can order their red chili, green chili, and their seasonings and their facility kit, and then you that's your that's how you can take your realm home with you, and so that's what we recommend. Yeah, okay.

SPEAKER_01 38:58

Can't get it on.

SPEAKER_03 38:59

No, get it on.

SPEAKER_01 39:00

No, that's right.

SPEAKER_03 39:01

Can't get it up. Yes, it is. Josh and Christy, thank you so much for attending. You know, it's a crazy busy time. Your restaurant is always busy because people want to come here, but especially this season that we're visiting you is a very busy day. So thank you for making time and uh for feeding us and just look forward to dinner also.

SPEAKER_01 39:22

Yeah, well, thank you for coming in. Yeah, appreciate it.

SPEAKER_03 39:26

Okay, we have to get dessert.

SPEAKER_06 39:28

What do you recommend for dessert, Christy? I recommend the mocha cake.

unknown 39:31

Okay.

SPEAKER_06 39:33

Josh makes it almost every day and has been for the last I don't know, three decades. What? And it's a really great compliment to chili, red chili in particular, having the the dark chocolate.

SPEAKER_01 39:46

Yeah, and having the chili bunch that means.

SPEAKER_06 39:49

But that's enough.

SPEAKER_01 39:52

All of the desserts are delicious, though. We have many.

SPEAKER_06 39:55

All made at house. Okay.

SPEAKER_04 40:02

Speaking

Walking The Plaza And Studio Street

SPEAKER_04 40:03

of dessert.

SPEAKER_03 40:05

Oh my gosh.

SPEAKER_04 40:06

We like loved that mocha cake.

SPEAKER_03 40:09

I wanted to take like six home with me. It was so so good.

SPEAKER_04 40:15

I mean, it's been they've been making it forever. And uh it's yeah, you can you eat it and you know why they still continue to make the mocha cake.

SPEAKER_03 40:25

Yeah, so worth it. And I believe they said in their interview that I if I heard correctly, that they even make it with the gluten-free flour. So they're you know, I mean, why would you go for good reasons to get to Santa Fe and enjoy that cake? Now, in addition to cake and eating at the shed, having your cake and eating it too. We got to walk around, you know. We basically, you know, Santa Fe is not only its downtown, but because like we had an RV, we parked there, we had we really wanted to experience like the whole center market and its surrounding area. And so that's where we're walking tour. Yeah, so we didn't we didn't drive around Santa Fe. There's so many things still left in Santa Fe that we won't cover on this episode. Oh yeah, but just we wanted to share a few of our highlights from walking around that downtown area when you leave the shed and you walk out. There's a main square, and then there's a lot of little streets that kind of streets that come off the square. And so they each have their own fun things to walk around and explore and see and visit and do, and that's really a big highlight of Santa Fe, and it's so great that just in one day you could walk around and see and experience so many things.

SPEAKER_04 41:49

Yeah, Santa Fe's downtown area and the surrounding area is really wonderful. We spent a whole day there because one of the streets that goes off of downtown is sort of like museum row or gallery row.

SPEAKER_03 42:03

That Josh was telling us about.

SPEAKER_04 42:05

Yeah, man, and we walk down one block to go there and galleries galore. Can you say that? Galleries galore.

SPEAKER_03 42:12

Yes.

SPEAKER_04 42:12

It was amazing, and they're all so fun to go into. You want to do that.

SPEAKER_03 42:16

Since this is our episode episode word, we're gonna say studio street.

SPEAKER_04 42:21

Studio street, okay, instead of gallery galore. Right. Okay. Because we gotta bring in the street. Galleries galore on studio street, but it's not actually studio street, so it'll use the street.

SPEAKER_03 42:30

Street of studios is that.

SPEAKER_04 42:31

Yes. Uh and I wanted to go into all these places.

SPEAKER_03 42:34

So how how would you describe the galleries? Like there's everything from sculpture galleries to painting galleries. So any kind of visual art that you know that you would find in a gallery. Right. And so when we're talking about roam to home, I mean there's obvious physical things that you can go into these galleries and like literally purchase something to take home with you and and bring Santa Fe home in that way.

SPEAKER_04 43:03

Yeah. And stylistically, as far as the sculptures and the paintings specifically, man, they are all over the map. So what whatever your your style and taste, you can find it there, I think. I mean, they had so many cool things. The art galleries are fun to walk through. There's from the guy who paints the Campbell's cans, you know, to the guy who does this impressionistic painting that you have to look at and kind of figure out what it is. Uh modern everything you can want. Some huge landscapes and yeah, just really yeah, like so many different styles.

SPEAKER_03 43:36

And but what's fun is you you still feel like there is still kind of a central Santa Fe feel. Yeah, yeah. They all have that mind. And they're in studio row right next to other artists.

SPEAKER_04 43:56

Yeah, they're all experiencing the same thing. They're all getting to like

SPEAKER_03 44:00

be inspired with from each other and then bringing their own flair to each of those things and the their medium. And so it's just really, really fun. And like even if you don't spend a cent, like of course they won would like you to purchase things. But you like Rory said, just walking through them is such a fun it's so different from just like going to see a town and like I'm just going to go visit the shops. Like this is a whole street full of people's artistry and their work and and it's a great place to catch all of that in in one go. And of course there are galleries beyond just the street of studios.

SPEAKER_04 44:42

Yeah.

SPEAKER_03 44:43

That's not the only place to see them there.

SPEAKER_04 44:45

There's tons of museums and galleries beyond that.

SPEAKER_03 44:47

Yeah they're sprinkled all throughout Santa Fe.

SPEAKER_04 44:49

And I was afraid going into the galleries that like they're going to be uptight about us being in the gallery but they were so super friendly. The whole idea of a gallery is that you'll go in and look at everything. So the guys hey is there anything I can show you anything you want to look at or talk about and say with stories. He's really friendly I was expecting to be like I'm sorry sir you're wearing tennis shoes in my gallery but there was no nothing like that.

SPEAKER_03 45:13

No Santa Fe is not like that at all.

SPEAKER_04 45:15

Santa Fe is very more like why don't you have sandals on?

SPEAKER_03 45:18

Right, right. Yes. That's definitely more the vibe that totally friendly and welcoming really great for sure. And so the galleries are inspiring and exciting and so of course that's something you can literally take home something from a gallery. But then they also had shops right so you can go shopping. Well again the shops are super fun. And I think Rory you especially had some inspiring oh man for woodworking and some of the things they do.

SPEAKER_04 45:47

They would cut off it look like they uprooted trees and cut them off down low by the roots and then use the roots as the legs as a support for the support for the table. They'd put some down to use as the legs and the others were going out and it was just like so cool looking mind blowing. I mean really really cool looking some beautiful woodworking done there inspiring things in the woodworking. We even went to the museum there was a museum downtown.

SPEAKER_03 46:13

We saw that they have museums too we we actually got a museum pass from the visitor center. That's right and there's a whole list of all kinds of museums that you can go to from history to you know whatever. So we ended up one the museum that we chose to spend the most time in was the art museum.

SPEAKER_04 46:36

Yeah and one reason it was right there downtown on the square maybe or just off the square since we were doing a walking tour that was very convenient.

SPEAKER_03 46:44

Yes. And there were quite a few that are in that walking area. Oh clouds. Yeah we tried to hit as many as we could in the time that we had but I think the ones that stand out were for us were like the art galleries.

SPEAKER_04 46:58

Yeah there's uh hotels down there you can stay in which how cool would that be waking up in the square? And then a beautiful cathedral down there where somebody was getting married I think the day we were there. It was really nice and that's right off the square also and in the square they had live music. So the day we were there they had uh live music from I guess the local Indian population because they were there in full regalia with a child dancing to the music along with a couple their guys dressed out in the you know the Native Americans they had all of the the feathers and the outfit and the drums and doing their traditional dances.

SPEAKER_03 47:32

And then of course you know I definitely remember this as a child and they still did it there's a whole row of uh the Native American Indians selling turquoise right and so they have all of their jewelry laid out so they uh come every day lay out kind of like a blanket on the floor and so they're sitting on the floor and you walk by and it's just one well yeah and so it's one after another and they're in a covered part of the square like a porched area if that makes sense. Yeah they're sitting under the right yeah and so I I definitely remember that as a kid and so that was fun just to see that's still going on and uh if you ever want turquoise jewelry that is where you go like you don't get it anywhere. So epitomizes the area the culture very deep in the traditions of the area and the culture and the history.

SPEAKER_04 48:30

And you know what else we found speaking of deep in culture and tradition and history that I haven't seen in a long time they had a five and dime right there off the square. When I was a little boy when we'd go stay with my grandmother for sometimes weeks during the summertime just playing with cousins and stuff we would walk downtown in De Quincy, Louisiana and they had a five and dime and we would go there with like a few cents and buy a toy and that's what we would play with uh cap guns and all this kind of stuff. Oh we had so much fun. So it was really nostalgic for me seeing a five and dime right there off the square in Santa Fe, New Mexico.

SPEAKER_03 49:07

Yeah. One thing that was happy to me about the square is that like A, we had this museum pass from the visitor center. So we had all of these fun options for museums. We had all of these fun options for galleries like everything with walking distance I loved just the fact that we could get out and walk right and so that's an another way like you don't have to leave your fitness goals when you're traveling just getting out and walking the whole area your experience you're getting to travel you're getting to take in all of these new experiences and inspiration while you're physically going from place to place. So I just loved like the walk itself and that you could do that and not feel like you're worn out because you're just going from one place to another, you know?

SPEAKER_04 49:57

And finding these new things that excite you and distract you from the fact that you are like getting to walk everywhere espresso with oat milk that I had there at one of the coffee shops off the square.

SPEAKER_03 50:09

Oh it was excellent yes that perked me up nicely yes so in addition to the walk the the coffee was a nice perk and then but also I'm good and but like just overall too all of the color the square just had so many so much color there was so much like it's a happy feeling place right the square has even like green grass right and you're in the desert.

Color, Simplicity, And Santa Fe Style

SPEAKER_03 50:35

And so like me growing up in New Mexico there's a lot of like desert there's a lot of and brown and you know and the buildings are brown and they're stucco and so they're either usually brown or white stucco. And and but all of the people all of the stores the storefronts the uh Native Americans who were dancing they brought so much color and just like there was so much life in the square and the shed itself is very very colorful.

SPEAKER_04 51:05

Yeah really their sign is colorful but then you walk in and you and that's a garden area you walk into you can sit there's several rooms inside you can sit. They're all colorful and historic feeling.

SPEAKER_03 51:16

And then of course when you're walking down the gallery row they're bringing in all they're infusing all of their art with all of different colors and so that that really stood out as part of if you're gonna bring a Santa Fe style home into your home I, you know, I think there's a lot of simplicity that like for me that's one of the things that I brought home was the simplicity I love this New Mexico design in that it's not cluttery. It's very modern and streamlined and simple.

SPEAKER_04 51:47

But also in touch with like nature. Yes very strongly.

SPEAKER_03 51:50

Yes so I really connect with that and and so all of that color inspiration is really part of the style that I left with and and and brought home and and just like that happy feeling from all of the different galleries and shops and all that. You brought home your woodworking ideas, you know, some inspiration for some tape.

SPEAKER_04 52:13

There's a couple dead trees in my yard I have to cut down and I'm thinking I might dig around them and cut up the stump to see if I can make something like they used with the roots.

What We Brought Home And Cooked

SPEAKER_03 52:20

Now back to the shed and what we physically brought home from the shed we did bring home t-shirts you know because they have full t-shirts and we did bring home the truck t-shirt that Christy told us about during our interview with her that that's part of the Christmas everyday story. And more importantly we brought home food chili red chili green chili chocolate chocolate. Y'all they're chocolate syrup so they have the chocolate syrup.

SPEAKER_04 52:47

It's a chocolate fudge syrup thing.

SPEAKER_03 52:49

Chocolate fudge, right? Well you can get kind of like quote unquote plain chocolate fudge and they also have chili fudge. Thank you. Yep. So like it's get it in a jug fudge with the chili infuse. So great.

SPEAKER_04 53:03

Yummy yummy.

SPEAKER_03 53:04

Yep and then we and we brought home the pasoli mixes. So basically I mean essentially you're saying Santa Fe moved into our kitchen temporarily yes and that's where our S's start multiplying because Santa Fe is a place where you that you experience through your senses. You see it hear it smell it taste it there's even all the bones chili is that huge part of that new Mexican food culture like Josh was sharing with us and bringing those filling it in your bones right we got to experience Santa Fe at home. Yep and we are gonna savor it and we continue to savor it. Yep.

SPEAKER_04 53:36

Because that's one of the best parts of traveling you don't have to leave everything behind when you come home. Sometimes you bring a flavor a recipe an idea like the woodworking thing or a tradition back with you and make it part of your own life.

SPEAKER_03 53:50

Yeah. And that the infused butter idea I love that that we talked about with Josh so that was really fun.

SPEAKER_04 53:58

Yummy which sounds simple but it's another one of those little things that makes food more interesting and it gives you another way to bring some of those flavors home.

SPEAKER_03 54:06

Right. Right. And you can do that whether you're visiting Louisiana or Santa Fe doesn't have to be complicated. Yeah super great. All right and then we have our big experiment the Pasoli war.

SPEAKER_04 54:17

So yep yeah I'm making it in the traditional way with pork following the actual recipe.

SPEAKER_03 54:24

Right. So being around the stove for hours letting it you know say soak in do all that stuff.

SPEAKER_04 54:31

Look it cooks for hours I don't have to watch it for hours. Yeah.

SPEAKER_03 54:34

And I'm making the quick vegan version I'm gonna put it in an instant pot gratification quick. I mean it just doesn't sound as good as it's simmered for that's the whole point of a mix right it's already like pre-prepped for you. That's why they give you a pistoling mix to make your life quick and happy.

SPEAKER_04 54:51

But tell you what, why don't we just see which one wins all right the taste test afterwards.

SPEAKER_03 54:56

Okay.

SPEAKER_04 54:56

Not your taste test. We have to bring in other people because if it's only you'll say oh the vegan one because you're not gonna taste the meat one anyway.

SPEAKER_03 55:03

Well we can't promise that we're gonna agree on who makes the best one but that's part of the fun.

SPEAKER_04 55:07

So of course we're not gonna agree because everybody knows mine's gonna be better.

SPEAKER_03 55:12

No vegans win.

SPEAKER_04 55:13

See what I'm saying?

SPEAKER_03 55:14

Yeah. All right that's what Rome to home is about y'all experience something while you're traveling bring it home and make it your own.

SPEAKER_04 55:21

Yep.

SPEAKER_03 55:21

So S really is for Santa Fe and senses, spice, savor, stories, style, simplicity. And of course is for studio because we were definitely inspired by all of the studios on the street of studios.

Studio Goals And Final Thanks

SPEAKER_03 55:39

And of course as musicians we have to bring that same artistry and inspiration home to our studio and definitely need to improve and create a better workflow in our music studio at home. And so that is another project for our home portion and so that when we are home we can be recording in a well laid out workflow for our music process. So studio is definitely high on our roam to home list and part of our renovation journey is getting a well laid out inspired studio space. And that's what we love about travel. The trip ends but the experience doesn't necessarily have to we want to say a huge thank you again to the Shed and the New Mexico Department of Agriculture for supporting this episode we really appreciate how you help us bring our Rome home.

Subscribe, Share, And Follow Along

SPEAKER_04 56:43

And now check out our socials this episode join us next time please subscribe to rate and share our podcast with your friends or whoever and please like and follow us on Instagram YouTube and Facebook we are also on X and on all social platforms we are at the Romies that's T H E R O A M I E S and our main hub is our website at www dot the roamies dot com that's right that's D H E R O A M I E S dot com we'll be there until next time.

SPEAKER_03 57:26

Yeah thanks for listening by