HABANERA, A PORTRAIT OF A CUBAN FAMILY

Excerpt from the novel

Chapter 1

The Havana cemetery was my first playground. Ponciano Querejeta, my maternal grandfather, liked to stroll by the graves and to read under the palm trees. He often sat on a bench and sang in his baritone voice. His favorite tune came from the Spanish zarzuela Los Gavilanes: “Oh, mi aldea…cuánto el alma se recrea al volverte a contemplar.” (Oh, my village… my soul cheers up when I see you again.) No wonder the few people we met looked at him funny.

The cemetery smelled of grass, rotten leaves and damp earth. Our usual companions were an elderly guy named Amenodoro, a clandestine flower vendor and some mourners in black. “Hola, Ponciano,” Amenodoro always said when we passed by. “Have a good time.”

My grandfather had showed me our family’s tomb, where a sad-looking angel spread its marble wings over the deceased Querejetas. “This mausoleum looks just like one in the Père-Lachaise,” Ponciano said. He had lived in Paris during his youth and was a hardcore Francophile. “It’s worth several thousand pesos. Someday I’ll be buried here. And so will you, Dolorcitas.”

“That’s cool,” I answered, not really sure of what “buried” meant.

The only thing I didn’t like was to be called Dolorcitas when my name was Longina. But I had already learned that my grandfather, a cranky, tall and lean old man, didn’t act the way other people did. I didn’t mind it, though. At that time I was closer to him than to anybody else. And I thought of the cemetery as the most fun-filled place in Havana, even better than the Guanabo beach and LeninPark.

My father, Papucho, said that I had no business running around a graveyard. “Why don’t you take Longina to an amusement park instead?” he asked Ponciano.

“I’d rather spend time on sacred soil,” my grandfather replied.

“What’s sacred about decomposing bodies?”

My grandma scolded Papucho, “Hey, show more respect to the dead!”

“Respect? That graveyard strolling is sickening.”

But Papucho was the last monkey in the family zoo. He had neither voice nor vote. Ponciano ignored him and our visits to the cemetery continued.

We would sit near a grave covered with fresh flowers, candles and bananas tied with blue ribbons. The tomb belonged to Amelia La Milagrosa and her family. My grandfather knew the story of its fleshless tenants and cheerfully shared it with me.

Amelia, a young woman who had died during childbirth in 1901, was buried with her stillborn son at her feet. Five years later their bodies were found intact, the baby nestled in his mother’s arms. Journalists wrote about them in El Mundo and La Marina, the most important Cuban newspapers before the revolution. Soon stories sprouted like the grass around their grave. Amelia’s influence had saved a child from typhus. She had healed a paralyzed girl. Her devotees called her The Miracle Woman and a priest spoke of canonizing her.

Ponciano didn’t believe in miracles but was convinced that mother and child, or at least Amelia, had been buried alive. The topic intrigued me. What happened when people were buried alive? Was it…uncomfortable? Were they ever rescued? “I will tell you someday,” he promised. “Edgar Allan Poe wrote a few stories about that.”

I invented a game called funeral party. Pretending that our backyard was the cemetery, I would take a doll to her grave while the other dolls followed and chanted, Oh, mi aldea…cuánto el alma se recrea al volverte a contemplar. My grandma frowned when she saw me engrossed in it. She shook her head and called me a quirky girl, but didn’t intervene until the night I woke up crying because La Milagrosa had come for me.

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Mosaic Fine Dining: something for every palate

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Chef Bartel at Mosaic Fine Dining: “I’ve been planning this business for a decade.”

Originally published in Taos News

The chefs and the staff

Mosaic Fine Dining opened on May 14th.  It fulfills a lifelong dream for executive chef and owner George Bartel, who has been coming to Taos for about 30 years.

“I always wanted to open a restaurant here,” he said. “Everything I did was geared toward it. I’ve been planning this business for a decade.”

Bartel, a Texas native, attended the New England Culinary Institute, where he was a winner of the Sommelier Award. His professional career began as a meat station chef at The Clifton Inn in Charlottesville, Virginia, a Relais and Chateaux property. He also worked as sous chef and kitchen manager at the Aventino Restaurant in Fort Worth and executive chef and manager at Cafe Darieds in Arlington, Texas.

He has lived in Venezuela and Mexico, which allows him to add a Latin American twist to his cuisine.

“I use classical French techniques, fresh ingredients and different culinary traditions,” he said. “My goal is to have a world mosaic of tastes, flavors, aromas and textures.”

The lead line chef is Damon Simonton, who was a semi-finalist in the 2009 James Beard Foundation Award for Best Southwest Chef and is a UNM-Taos instructor.

“We are very lucky to have him here,” said Bartel.

Dining room manager Isabel Alford was brought up in Las Cruces in a large family. She comes from a long line of excellent cooks.

“Besides offering them great food, I want our guests to feel that they are in a warm and welcoming environment,” she said.

Mosaic Fine Dining is currently employing 26 people, all of them locals.

“We are different from other restaurants because we do a lot more in-house preparation,” said Bartel. “We make our own corned beef, our own prosciutto and sausages. In fact, all the charcuterie is done here.”

As for marketing strategies, the restaurant has a website and advertises in Local Flavor, the Summer Guide, the Chamber of Commerce, KTAOS and other venues.

The ambiance

Ivelisse Brooks, owner of Antiquarius Imports, was in charge of the interior design.

“We are extremely happy with her work,” Bartel said. “Together we decided that every element on display in the restaurant would somehow relate to food, from collecting, bartering and preparing it to the moment of its consumption.”

That is why on the left hand side of the fireplace there are three rare antique Nepalese gurras—hand-carved utensils that were used to emulsify milk and butter products.

“They are over a hundred years old,” Bartel said.

On the right hand side, a small wall features a collection of antique Afghan spoons, and in the main dining room there is an old African textile hand-woven by members of the Kuba Tribe.

“These textiles were used during tribal feasts and celebrations,” said Bartel.

He also wanted to emphasize the desert environment.

“We are in the high desert so I chose objects representative of other desert areas in the world,” said Bartel. “They have the same earth tone colors and rounded forms that we used here.”

The menu

The main courses include fish mosaic, bone-in rib eye and pan roasted game hen.

Bartel favors the fish mosaic.

“It’s prepared with fish filets chosen with an emphasis on sustainability,” he said, “and served with roasted Mediterranean vegetables, Moroccan spiced tomato nage and gluten free feta polenta sticks.”

Bartel has an app for the Seafood Watch Program that tells him which fish is better at a particular moment and what to avoid. The information is updated every week.

“The fish may change, depending on what kind is better and fresher,” he said. “But the rest of the dish stays the same.”

The dessert menu starts with a polenta cake.

“Notice that this is not your ordinary polenta cake,” said Bartel. “Ours is served with vanilla citrus cream, fruit compote, chiffonade basil and mint, and toasted pistachios.”

Also available are fruit sorbet, fruit empanadas, molten chocolate cake and strawberry angel cake.

“Lunch is informal,” said Bartel. “It features a selection of sandwiches, salads and main courses that I created. Now, for dinner, we have great white tablecloth service and an impressive wine selection. And there is brunch, too, with huevos rancheros, French toast casserole, Southern style biscuits and gravy…and much more. There is something for every palate.”

Mosaic Fine Dining is located at 108 A South Plaza.

It is open from Tuesday to Saturday and for Sunday brunch, and closed Mondays.

Phone: (575) 751 3438

http://mosaicfinedining.com/

Mosaic Fine Dining - Taos, NM

 

The Taos Elementary Arts’ Visiting Artist Program celebrates nine years

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Originally published in Tempo

Bilingual play La Grilla. Fifth-grade, dual language class students from Enos Garcia Elementary School.
Photo courtesy of John Gusdorf

The Taos Municipal Schools celebrated a gala event at the Taos Community Auditorium on May 2nd. It featured students and visiting artists from the Taos Elementary Arts Program and included performances directed by Flamenco dancer and instructor Catalina Rio Fernandez and theater director Karen Thibodeau and musicians Audrey Davis and Johnny Archuleta. Juan Archuleta, Billy Archuleta, Renaldo Baca and Rebecca Caron accompanied the performers too.

“The Taos Elementary Arts Program has hosted at least 50 different artists since 2004,” said program coordinator Tanya Vigil. “A wealth of professional artists resides in our community and they are the resource we look to, to share their considerable experience and talent into the classrooms.”

Forth-grade students from Laura Dumond-Kerr’s class at Arroyos del Norte Elementary School did their interpretation of Sevillanas, a Spanish folk dance. “The vibrant traditional costumes are a reflection of the joyous celebration of life as portrayed through the dance,” said Rio Fernandez, who has lived in Spain and studied Flamenco there.

Laura Dumond-Kerr is delighted that her students had this opportunity to know more about the Flamenco culture. “The flamenco capital of the United States is in Albuquerque so it was very appropriate that the kids learn about the music, the postures, and the moves, which are very different from what they see in everyday life here,” she said.

Maryann Hammer’s third-grade class performed traditional dances from northern New Mexico like El Baile de la Escoba, La Marcha and El Baile de los Paños, directed by Audrey Davis and Johnny Archuleta.

“It was a wonderful experience to work with the visiting artists,” said Hammer, who teaches at Ranchos de Taos Elementary School. “My students learned a lot about music and dances that date back to the time of their grandparents and great-grandparents, and they enjoyed it tremendously. This kind of projects contributes to preserve the rich musical heritage of northern New Mexico and pass it on to the younger generations so they can appreciate it.”

Patsy Alaniz teaches a fifth grade dual language class at EnosGarciaElementary School. Her students performed the bilingual play La Grilla, an adaptation from a traditional New Mexican play made by Karen Thibodeau.

“In the course of our three-month rehearsals, the students learned vocal projection, characterization, stage movement, improvisation and mime,” said Ms. Thibodeau, who directs the Taos Children’s Theater.

Juan Archuleta, the music teacher at Enos Garcia and director of the band Agua Negra, provided the musical background. He played traditional songs like La Llorona, Cielito Lindo and De Colores, plus other pieces that he composed especially for La Grilla.

The play was already performed for the National Association for Bilingual Education at the National Hispanic Cultural Center in Albuquerque, where the actors received outstanding ovations, just like last Thursday night at the TCA

“The kids were challenging in the rehearsals because they had so many ideas and so much energy,” said Ms. Thibodeau. “But everything turned out perfect. Today they were twice as funny as they were before and it was very rewarding to see that everybody was getting it, in English and in Spanish. I feel honored and happy to be part of this project.”

“The talent we have in our community is amazing,” said Rose Martinez, director of instruction and federal programs for the Taos Municipal Schools. “I am so proud of these kids, of the efforts they have put into the productions. Through the Elementary Arts’ Program we have been able to revive the lost art and culture that many of us have grown up with, by integrating the old with the new.”

This program is available every year to the students of Taos. It gives them exposure to a wide variety of art as well as the opportunity to unleash their own creativity. “It also has a huge impact on the wellbeing of every child who participates,” said Tanya Vigil. “Our program is a true celebration of community, family traditions and life.”

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Traditional dances of northern New Mexico. Third-grade students from Ranchos De Taos Elementary School.

Photo courtesy of John Gusdorf

Susana Guillaume brings “King Laz” to Taos

Susana Guillaume

Originally published in Tempo

Susana Guillaume is back in Taos, this time with her third one-woman show, “King Laz.”

The Taos community already knows her by her performance of “The Pinnacle of my French Ambition” that took place three years ago.

“I’m looking forward to performing again in Taos,” Guillaume said. “For one thing, I love Taos. There’s no place quite like it, is there?  Who needs Bali or Fiji? I always have the fantasy of moving here, and the audiences are wonderful, open and appreciative.”

Guillaume originally came from England and is a longtime Santa Fe resident. She has performed her one-woman shows at Santa Fe, Albuquerque, Taos and New York venues.

The inspiration

Guillaume says that music has always been a basic inspiration to her. She also caught the performing bug early in life.

“I was the kind of kid who put on dance shows for strangers in hotel lobbies,” she admits, though she never imagined she could just get up on stage, be herself and talk… and that would be a solo show. “It has been a revelation,” she said. “I love to do this; it’s my vocation—if you can call something that you discover in your fifties a vocation.”

She currently teaches a dance class in Santa Fe. Making up dance routines and creating choreographies has also influenced the way she writes.

“And certainly the way I perform,” she adds. “I think it was the desire to become a dancer or a singer which led me to write. I’ve always been writing, but it was a kind of consolation prize in a way, and finally it has led me back to performance…because, underneath, I always wanted to be a performer.”

Guillaume acknowledges she has had a lot of help, coaching, and guidance since she started doing shows. “A skillful, caring director is a wonderful thing, and I’m grateful to have one, Maura Dhu Studi.” she said.

Though she enjoys writing, Guillaume isn’t the kind of writer who needs to sit alone in a room. “I like the collaborative nature of theatre and, most of all, I like to have an audience, so I always write with the idea of an audience in mind,” she said.

In “King Laz” Guillaume portrays herself and her parents as they negotiate the rocky terrain of old age, sickness and death. Lifelong family roles are rapidly reordered and reversed as Daddy drifts into dementia, Mummy stays pinned to the old family map, and Sukie, the free-spirited woman-child, is faced with daunting new responsibilities.

“I’ve been running away from my parents since a very early age, but all it means is that I’ve carried them with me everywhere I ran,” said Guillaume, adding that she had always written about them. “They have been a great source of inspiration to me.”

“King Laz,” she said, addresses this contradiction in her life, running from parents while being obsessed with them.

Guillaume considers “King Laz” her most cohesive show. “A lot of it takes place in the present, which is unusual for me,” she said. “I love writing about the past, but in this case it was all happening in the moment so access to the past seemed very fluid, very easy.”

The show was performed at Solofest in Albuquerque last July and as part of the United Solo Festival on Theater Row in New York City in November.

 

The story

The story is very personal but Guillaume has noticed from the reaction of previous audiences that people identify strongly with it.

“Mostly people around my own age, who have had the experience of dealing with aging parents, difficult parents sometimes,” she said.

When people leave the show she wishes they take with them the feeling that they’ve had an opportunity to think again about their own experiences and about their own lives, truly, fully and deeply.

“I also want them to take the real stuff,” she said, “the beauty and the joy and the laughter, home with them.”

“King Laz” will be performed at The Metta Theatre, 1470 Paseo Del Pueblo Norte, May 17th and 18th at 7.00 p.m. and May 19th at 4.00 p.m.

Tickets: $10.00

For information and reservations call (575) 758-1104 or e-mail: mettahondo@gmail.com.

Online reservations must be made at least one day in advance of the performance.

 

A haven for chile lovers—the five hottest restaurants in Taos

The courtyard seating area at the front of the restaurant.

Originally published in Taos Summer Guide

Chile is an essential ingredient in the northern New Mexican cuisine. But not all chile sauces are created equal. Should they be vegetarian or have a pork base? Which one is better, red or green?

These questions are answered here by restaurateurs, chefs and managers who use chile, in all its permutations, daily.

Voted Best Mexican Food in TaosCounty since 2005, Orlando’s New Mexican Café, about two miles northwest of TaosPlaza, is well known for its creative uses of chile in a variety of recipes. A very special one is the vegetarian red chile, which is made following a secret recipe by Delfina Archuleta, the owners’ grandmother.

“All the chile that we use here is grown in Hatch, New Mexico,” said Orlando’s manager Felisha Rascon. “We use three main kinds of chile—caribe, red and green, and a combination of red and green known as Christmas.” The caribe, made from dried red chile pods, is the hottest one and has a distinctive smoky flavor.  

“Some people think that red chile is always hotter than green, but that is not necessarily the case,” said Rascon. “Every year, they develop their own identity. Depending on the season and the batch, the green chile can be hotter.”

She recommends the smothered chicken or beef burrito, one of Orlando’s signature dishes, which is served completely covered in the chile sauce of your choice. When accompanied by green chile, its pungent flavor makes the taste of the cheese that tops the burrito stand out, creating a New Mexico culinary delight.

“But if you want to sample the three varieties we recommend Los Colores,” said Rascon. “This is a combination plate that includes three rolled blue corn enchiladas—chicken with green chile, beef with red chile, and cheese with chile caribe. You can’t go wrong with that.”

Another “Best of Taos” winner is Antonio’s, located next to Our Lady of Guadalupe Church. Antonio’s has won first place for best red chile by the Taos Chile Challenge in 2012 and second place for best green and red chile in 2011. 

Though Antonio’s specializes in Mexican food, it also offers New Mexican dishes like chiles rellenos de queso, made with a fresh Hatch green chile stuffed with Monterrey Jack cheese and covered in red, green or Christmas sauce.

“We don’t buy the green chiles frozen,” said manager Benina Roybal. “Ours are handmade every day and prepared with egg batter.”

Antonio is from Veracruz, so this is not your typical northern New Mexico restaurant, explains Roybal. “We have some interesting dishes,” she said.

Personally, Roybal favors chimichangas, made with chicken, beef or pork, smothered in green chile.

“Chimichangas are very much an Antonio’s dish,” she said. “Not to be confused with mini chimichangas, which are stuffed with mango and cream cheese and served with ice cream.”

Juana and Horacio Zarazua are the owners of La Cueva, located at the corner of Paseo del Pueblo Sur and Quesnel. They prepare all their chile-based dishes with gluten-free flour. They also follow a totally vegetarian recipe.

“We mix and match Mexican and New Mexican recipes, and try to use as many fresh ingredients as possible,” said Horacio Zarauza.

            Its combination plate of a chile relleno, a chicken enchilada and a beef taco covered in red chile has just the right blend of spiciness and crispiness.

Right next to the San Francisco de Asis Church is Ranchos Plaza Grill. Adam Medina is the owner, the chef and a native Taoseño. He says that both his red and green chile sauces are made with ground pork, though he also offers vegetarian green chile.

“I like pork because it gives the chile a special flavor,” Medina explains. “And it smells good, too. When you are cooking chile con puerco, the aroma makes you want to eat!”

His perfectly puffy sopaipillas are stuffed with beans and beef and topped off with sour cream, guacamole and a sprinkle of cheese. They are delicious when covered in red chile.

 “That’s because we use a red chile caribe made with crushed (not ground) red chile pods,” said Medina. “This accounts for the distinct flavor of our chile.”

Stray Dog Cantina, at the base of TaosSkiValley, offers completely vegetarian red and green chile.

“Our chile is from Chimayo,” said co-owner Rachele Giego. “We choose only the meatiest and colorful chilies, and add just garlic and fresh vegetables to our sauce. The purity helps keep its rich red color and special texture and flavor.” 

Their green chile cheeseburger is by far the favorite meal on the menu by both locals and visitors alike. “The green and blue burger, made with green chile, bacon and blue cheese is just our twist on the original and it’s delicious,” said Griego.

My favorite dish there is Local Loco, inspired by the Hawaiian dish Loco Loco.

“When (co-owner) Marcos Aragon lived in Hawaii he would always say, ‘wow, this dish is so good, and I’m in paradise, if only I had some chile to put on top!’” recalls Griego. “So he came up with this combination of white sticky rice, a hamburger, cheese, red and green chile—and an egg on top!”

Not yet sure about red or green, meat-based or vegetarian? No problem, try them all!

Variety is the spice of life. 

Orlando’s is located at 1114 Don Juan Valdez Lane
Phone: (575) 751-1450

Antonio’s is located at 122 Dona Luz St  
Phone: (575) 751-4800

La Cueva is located at 135 Paseo Del Pueblo Sur 
Phone: (575) 758-7001

Ranchos Plaza Grill is located at 8 Ranchos Plaza

Phone: (575) 758-5788

Stray Dog Cantina is located at 105 Sutton Place, Taos Ski Valley

Phone: (575)-776-2894

Lunch & a beer ...

 

 

‘Indy’ the dog finds home after 972-mile trek

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Originally published in Taos News

The 14 students in the classroom seem relaxed and attentive. So does the dog under the teacher’s desk.

This is the Taos Waldorf School eighth-grade classroom and the dog is the (unofficial) school mascot, Indy, who traveled a long distance — at least 972 miles — to get there.

“He showed up right at this classroom on Feb. 13,” said teacher Sarah Beasley, Indy’s owner. “He came in and just sat down in front of me. He was skinny and dirty, and clearly had gone through rough times.”

Beasley and her students gave food and water to the dog.

“At first I thought he was a stray,” said Aydin Gates, a student who was present that day. “But he was super friendly.”

The newcomer soon made himself at home.

“He was so happy, wagging his tail and following me around,” Beasley said. “He looked as if he belonged right here.”

Beasley admits that she immediately liked the dog, but she did the right thing — she tried to find his owner.

The dog still had a collar with a phone number on it and she called it. The number wasn’t the owner’s, but a dog breeder’s located in California. He told Beasley that the dog was a purebred treeing walker coonhound.

“The guy was baffled when I told him that the dog had showed up in Taos,” said Beasley. “He told me that he had sold him to a hunter from California seven months before so we assumed that the owner was hunting somewhere nearby and had just lost the dog.”

The story was more complicated.

When the breeder called the people who had bought the dog from him, he found out the owner died in a hunting accident in Arizona 36 days before.

The dog had a GPS tracking collar with a remote interface, which is often used to track hunting dogs. When the breeder went online to check, the GPS revealed the dog had traveled at least 972 miles, going three times between Arizona and New Mexico, and returning twice to the scene of the accident.

The GPS box fell off so there is no record of how much longer he traveled after that, or where he went.

“What we know for sure is that he was lost for 36 days,” said Beasley, “and had to fend for himself all that time. No wonder he was all skin and bones.”

The breeder got in contact with the owner’s widow, but she asked him to find another home for the dog.

“I understand it,” said Beasley. “She had just lost her husband, had a 5-year-old child and a number of other dogs to take care of. So … I decided to adopt him.”

Beasley had never had a dog in her life. “When I moved to Taos, I kept saying that the perfect dog would show up on my doorstep at the right time,” she said. “Well, when all this happened, I couldn’t help but thinking that this was the perfect dog for me.”

Beasley is a full-time teacher and she didn’t have permission from her landlady to have pets at home, but that didn’t matter.

“Everything just fell into place,” she said. “I got permission to keep the dog at home and started bringing him to school with me. He either stays out in the car or sits under my desk. The kids love him. And he gets along with them all.”

The dog’s original name was King Kong but Beasley renamed him Indy — for Indiana Jones.

“It just sounds more like him,” she said.

“We all keep telling her that she needed a dog,” said Delilah Himm, an eighth-grader from Beasley’s class. “Everybody was happy when she adopted Indy. And he is a great dog.”

Indy has gained 10 pounds in less than two months and seems perfectly content in his new environment.

“He is a high energy dog,” Beasley said. “I can’t let him off the leash because once he catches a scent, he follows it. But I take him to the ski valley, the creeks and other places where he can run on a long leash.”

Indy is such a friendly dog that it’s a big surprise he wasn’t snatched up by somebody else before.

“But, maybe,” Beasley said, “he came all this way to join the Waldorf School!”

[image]

Indy is believed to have traveled at least 972 miles to the school.

Atira’s Southwest, where shopping is an art

Originally published in Taos NewsAtiraphoto (12)

Pat Zamora, from Antonito, holds a sterling coral bracelet that protects babies from “mal ojo.”

The trolley connection

Atira’s Southwest started in 2004 as an offshoot of Atira Montoya’s first business, the Historic Taos Trolley Tours.

“I just wanted to sell trolley tickets from the Plaza so I rented a place at the Old Courthouse building,” said Montoya. “But since I only ran the trolley from May to October, I began selling Double D Ranch jackets and other items to keep the store going the rest of the year.”

From then on, the business mushroomed. Now Montoya is in a new, ample location, on the SouthTaosPlaza, and sells clothing, Native American jewelry and pottery, Old Gringo boots and Chimayo weavings, among many other items.

Montoya was born in Chimayo, studied psychology at Berkeley and then came back to the Southwest.

“I always wanted to do something related to tourism,” she said, “that’s why I started the trolley company and have kept it over the years. Now that I own a store, I love dealing with people and giving them the best customer service I can.”

A shopping experience

The store’s slogan is “the leading edge in Southwest.”

“Shopping is an art here in Taos,” said Montoya, “and I want my clients to enjoy it. I like putting their whole outfit together, not just selling them one piece that they don’t know what to do with it later. I also like to give the customers a ‘personal shopper experience’ so they learn how to use the product in a way that makes them feel better and happier.”

Pam Zamora, from Antonito, Colorado, comes in to look at coral bracelets. Montoya explains to her that, according to old traditions, babies can get mal ojo (evil eye) when people stare at them, even if they don’t do it with bad intentions.

“So the abuelas started using coral to protect them,” she said. “Since the stone is supposed to have miraculous qualities, they would put a piece of coral in a bracelet or a pendant and make the child wear it all the time.”

Zamora agrees.

“When I was little, my grandma gave my sisters and me coral bracelets,” she said. “As we grew up, she kept buying us bigger ones. I have four now and I also gave one to my daughter.”

The inventory

You can come in the store and go out with a complete new outfit, head to toe.

One of Atira’s signature items are the Old Gringo boots, which are all handcrafted in Leon, Mexico.

“They are a special addition to any footwear collection,” said Montoya, showing me a pair of turquoise and brown Monarca Old Gringo Boots. “They are all made of leather and really comfortable.”

Besides the boots, there are also one-sole shoes made in Florida.

“These are the perfect travel shoe,” said Montoya. “You can snap in different tops and interchange them to match the rest of your attire. We even have high-heeled ones.”

Now, before getting dressed, one may want to try out her Scala shapers, Montoya suggests.

“They will slim you down instantly. Let’s say that you have gained five pounds during the winter…well, they will make you look as if you had already lost them. The Scala shapers hug you in just a little bit, and are more comfortable than any other shapewear.”

Then we moved to the tops. Montoya carries the Mezon line, with and without sleeves. There are also a number of scarves and fancy purses.

The Mary Frances bags come in all conceivable, whimsical shapes. They are two that look like guitars, embellished with leather and beads.

“I like her products because she is also truly inspirational,” Montoya said. “Mary Frances started selling her handmade bags as a home-based business and today runs a multi-million dollar company that employs hundreds of people.”

Atira’s also carries pottery by well-known Southwest artists like Dominguita Naranjo.

A special corner is devoted to display the rugs made by Montoya’s mother, Eleanor Martinez. They are hand woven and 100 % wool. One is 54 by 84, “as big as a queen size blanket,” Montoya said.

Martinez is one of the original Chimayo weavers and started weaving when she was 9 years old. She often helps her daughter in the store.

“My mother learned the art of weaving from her father and her sister,” said Montoya. “They would harvest the crops in the summer time and weave during the winter.”

Later I spot a collection of little dishes made in Colorado from recycled materials, glass and clay. They can be used to put loose change, candles, tea bags, or rings.

“You can find all sorts of things here,” Montoya said. “There is a place for each of them in your house or as part of your outfit.”

Just come in and try them on.

Atira’s Southwest is located at 102 A South Taos Plaza

Phone 575 758 3186

I just got this cute dress at Atira’s :-)