Sunday, January 17, 2010
Going to Griggs' Restaurant after church Sunday was a tradition my family enjoyed, as did many others in our part of the world.
Edgar and Rita Griggs were such gracious hosts to everyone who walked in the door. All the kids were sent out the door with a Tootsie Roll. And what great food! It was consistant and delicious every time. Antiques, works of art, and the Billy the Kid Museum to see. And of course, La Posta in Old Mesilla, which was also a Griggs Family restaurant was equally delightful and had such charm. The birds! The piranha swimming around in the huge aquarium! The warren of little rooms, connected with thick plastered arches. The Garden Room!
So, the matriarch of all the wonderful Griggs family restaurants published a few favorite recipes. One of the things that I love about these recipes is their economy. Short and sweet and to the point with no foolishness. Empanadas, for example, has 5 ingredients and two short paragraphs of instructions. Refried Beans has 2 ingredients, beans and lard. She also is crystal clear about what's good. "The taste of reheated beans is enhanced by adding lard." And that's that. (It does crack me up that Mrs. Griggs used "Velvetta" (sic) and "Fritos".)
So I'm going to cook up a few of my favorite recipes from this treasure and see how they stand up to my memory and aging taste buds. Starting with...(drum roll)...The Salsa.