Our favorite stop on our visit to New Mexico was Bandelier National Monument. Bandalier is both an archeological site, protecting the cliff-side homes of the Anasazi ancestors of the modern Pueblo people, and it is also a wilderness nature park with spectacular views of the cliffs and surrounding forest.
We explored the main loop trail and Alcove House, visiting the primary archeological sites. Our first stop was to view the ruins of the homes in the central pueblo village and the kivas, underground circular structures used for ceremonies.
Next, we spent a lot of time among the cliff dwellings, climbing up the ladders into the caves.
We also saw petroglyphs and rock paintings along the way.
At the end of the main loop trail, we walked through the forest to get to the Alcove House. We really enjoyed this nature part of the Bandelier park experience, and saw a lot of wild life, including a very interesting looking Abert squirrel and a family of bears.
The Alcove House itself was absolutely fascinating to visit. This site is reached by four wooden ladders and stone stairs.
Inside this spacious cave, shaped like an alcove, is a reconstructed kiva. We could actually climb down and step inside the kiva, which was very special.
In the cliff dwellings, we imagined what the life was like for the ancient Pueblo people, including what foods they may have prepared. Inspired by our experience in Bandelier, and having brought back some special ingredients from our trip, I made blue corn pancakes, a meal that may have been enjoyed by the Anasazi. Traditionally, these would have been cooked with Piñon nuts, North American species of pine nuts grown in Southwest. I served these pancakes with prickly pear syrup, made from the fruit of this cactus. We also enjoyed New Mexico Piñon coffee with these pancakes.
Ingredients:
1 cup blue cornmeal
3 tablespoons sugar
1/4 teaspoon salt
1 tablespoon baking powder
2 eggs
2/3 cup milk
1 teaspoon Mexican vanilla
1/3 cup toasted pinon nuts
Butter or cooking spray
Directions:
Whisk eggs, milk and vanilla in small bowl. In a large bowl, blue cornmeal, sugar, salt, and baking powder. Gradually whisk the egg mixture into the flour mixture.
Heat griddle over medium-high heat. Melt butter or use a cooking spray. Pour ice-cream scoops of batter onto the griddle. Sprinkle each pancake with pinon nuts. Cook until golden brown on one side for about 1-2 minutes. Turn over and cook on the second side for about 30 seconds.
Serve the pancakes with prickly pear syrup or another syrup of your choice.
