Comidas Mejicanas

With Author-Photographer John S. Candelario Mejicanas

Are prepared two basic ways, boiled and re-fried. A good recipe for beans is to take two cups of pinto or small red beans and put in six cups of water... bring to a boil for two to five minutes, then let stand for an hour and cook slowly on a low flame in a heavy iron pot or cooking clay pot with a lid. It is not advisable to cook beans in aluminum as it imparts a peculiar taste. Early in cooking add a ham hock and a pinch of brown sugar. Cook covered until tender, which will take about three hours. In the last twenty minutes add a pinch of salt to taste and another pinch of brown sugar. Be sure to stir well throughout cooking.

RE-FRIED BEANS... Cooked in this manner, beans are a complete taste change in the presentation of this basic food. People who usually do not care for beans are delighted by the different, delectable flavor they discover in re-fried beans. It has become the most favorite method of preparing beans. To prepare re-fried beans take beans cooked in the regular manner, drain the juice and mash well. In a frying pan place some olive oil and take the mashed beans and fry. Re-fried beans make a wonderful filler for burritos, tacos and as a side dish with meats, enchiladas and many other combinations.

CHILE is rich in vitamin C, and it also contains some vitamin A. This wonderful seasoning is the spice, the fire, the essence and the spirit of Southwest cooking. Soil deter mines the color and taste of chile. Chile is grown throughout our hemisphere. From Mexico and our Southwestern states comes a deep, dark red chile that is mild to medium hot with a weak, bitter taste to a very bitter taste. The light reds are from the higher altitudes, the taste of the light reds are from medium to very, very hot without any bitterriess. The finest chile, the very best comes from the Chinmayo Valley, high in the mountains of New Mexico. Contrary to popular belief, green chile is much hotter than the red . . . green chile is chile that has not yet ripened . . . and like little green apples it has quite a kick to it. The green chile pod should be separated from the small plant when it is fully matured; this is just before it turns red. Wash well and dry the pods and roast on top of a stove, turning them as they begin to blister. When the skin is blistered all over, the pods will puff, the skin separates from the meat of the pod. Peel the skin away, remove the veins, seeds and pod stem. What is left is the essence, the delectable, spicy meat. Fresh green chile is then mashed well. It is often served this way with meat or eggs. For such use cut a clove of garlic and mix well with the chile meat and salt; use generously with fried eggs. It is a most delicious combination.

For use in the wintertime green chile can be dried on cheesecloth racks. On rare occasions, red chile is ripened on the plant. When such is the case, it can be prepared in the same manner as green chile, but it is hardly ever used in this manner. Red chile is usually ripened in the sun on long ristras (long strings of chile peppers tied together). These are usually hung to dry on the outside vigas of the adobe houses. This makes for a very colorful fall in the Chimayo Valley. In late fall, before the snows, the ristras are taken down. Some of the chile is ground very fine, with seeds arid veins making the hottest combination. The milder is ground without seeds and veins; also, some chile is ground very rough, leaving the seeds intact. Chile paste or sauce is made by taking eight tablespoons of chile powder mixed with one tablespoon of flour, one tablespoon of olive oil, one clove of chopped garlic, salt. Fry the chopped garlic clove in oil, add chile powder and flour, with enough water make a thin gravy. Cook at boiling point for thirty minutes and it is ready for a thousand and one dishes.

TORTILLAS are the bread of Mexican and Southwestern dishes. One round cake made of white flour six inches in diameter weighing ten grams contains twentyone calories, one-half gram of protein, four and one-half grams of carbohydrates and twenty miligrams of calcium. In many places today tortillas are still prepared in the early Indian manner. Maize (or corn) is cooked lightly, then soaked for twelve hours in lime water. It is then ground on a rough stone metate until it turns into a heavy dough mixture. From this very thin small round patties are made and cooked on a hot, flat surface. Tortillas have many, many uses. Tostadas are tortillas cut into small pieces, then fried very crisp in deep oil, then heavily salted and served. Today grinding and preparing the maize for tortillas is time consuming and a bother. Prepared corn meal maize can be purchased you can even purchase a do-it-yourself combination for tostadas at a Mexican food store under the name of Raspadas. In Northern Mexico and the American Southwest, flour tortillas, are commonly used. I note that flour tortillas always seem to end up larger than corn tortillas. Flour tortillas are made by sifting two cups of flour and 34 teaspoon of salt together with the addition of a large tablespoon of shortening and enough water to make a stiff dough; it is then kneaded on a board lightly floured. Small round pancakes are then made as thin as possible and then cooked on a hot, lightly greased surface. Tortillas can be made sweet or salty according to taste. In making sweet tortillas omit salt and add up to a third of a cup of sugar, depending upon the sweet tooth. For salty ones, add one and one-half teaspoons of salt. Tortillas are the basis for many wonderful eating

delights, such as taquitos, tacos, burritos, enchiladas, tostadas, and many other dishes.

Another wonderful relation of the tortilla are SOPAI PILLAS. These are beautiful golden puffs of cooked dough, hollow in the middle. In Mexico and near the border they are known as buñelos. Sopaipillas are made by sifting together one-half teaspoon of salt, three-quarters teaspoon of baking powder and three cups of flour; separately beat two eggs well and add to a cup of milk, add a pinch of sugar and mix well until the dough mixture is kneaded. With a rolling pip roll the dough as thin as possible, then cut into small pieces as square as possible; drop into deep, hot fat and fry to a beautiful, golden puff. Then serve as a bread delicacy, Sopaipillas are eaten through the meal and dessert; they are most delicious with a jam spread.

together one-half teaspoon of salt, three-quarters teaspoon of baking powder and three cups of flour; separately beat two eggs well and add to a cup of milk, add a pinch of sugar and mix well until the dough mixture is kneaded. With a rolling pip roll the dough as thin as possible, then cut into small pieces as square as possible; drop into deep, hot fat and fry to a beautiful, golden puff. Then serve as a bread delicacy, Sopaipillas are eaten through the meal and dessert; they are most delicious with a jam spread.

PANOCHA is one of the truly rare delights of the Spanish gourmet world... it is a dessert so delicious that it is hard to describe the taste. One must experience it to know Panocha. It is usually made during Lent, a time of rebirth. It is tied to this period because Panocha flour is ground only when the grain has begun to sprout. It is a long, tedious job to process the grain, with exact timing for the sprouting of the grain. Because of this it is best to purchase the flour ready to cook. Panocha flour and all of the rare ingredients needed to make Spanish and South western dishes can be purchased from the Thodore Roybal Store on Galisteo Street in Santa Fe, New Mexico. I mention this store and recommend it because it carries every thing. Panocha is made with four cups of Panocha flour. Add two-thirds cup of regular flour and sift two times; take two-thirds of a cup of sugar in a shallow pan (pie plate) and melt it over a low flame. Watch it carefully so that it will not burn, add this melted sugar to five cups of boiling water and when it is completely dissolved add the flour and mix well. After it is well mixed, cover the dish and let it stand in a warm place overnight. In the morning pour the mixture in a baking dish; then add four table spoons of shortening and set in a slow oven and proceed to bake for from four to five hours. It is very important that it bake very, very slowly. Serve warm or cold... Panocha is delicious either way.

It is hard to describe the taste. One must experience it to know Panocha. It is usually made during Lent, a time of rebirth. It is tied to this period because Panocha flour is ground only when the grain has begun to sprout. It is a long, tedious job to process the grain, with exact timing for the sprouting of the grain. Because of this it is best to purchase the flour ready to cook. Panocha flour and all of the rare ingredients needed to make Spanish and South western dishes can be purchased from the Thodore Roybal Store on Galisteo Street in Santa Fe, New Mexico. I mention this store and recommend it because it carries every thing. Panocha is made with four cups of Panocha flour. Add two-thirds cup of regular flour and sift two times; take two-thirds of a cup of sugar in a shallow pan (pie plate) and melt it over a low flame. Watch it carefully so that it will not burn, add this melted sugar to five cups of boiling water and when it is completely dissolved add the flour and mix well. After it is well mixed, cover the dish and let it stand in a warm place overnight. In the morning pour the mixture in a baking dish; then add four table spoons of shortening and set in a slow oven and proceed to bake for from four to five hours. It is very important that it bake very, very slowly. Serve warm or cold... Panocha is delicious either way.

BURRITOS are the new relations of tacos. They are BURRITOS are the new relations of tacos. They aremade with large seven-inch flour tortillas, fairly thin or medium. The tortilla is placed on a large plate and filled and folded. The filler consists of fresli green or red chile. If fresh, green chile is not available, a commercial brand is a very fine substitute. On the tortilla place fairly large chunks of green chile and on this chile place a serving of boiled, diced quarter-inch chunks of meat that have been cooked well done. The meat is cooked with small chunked vegetables. They are the type that make up a good stew. When thoroughly cooked, they are placed on the chile, the tortilla is then folded and served.

ATOLE DE CHOCOLATE The natives in particu lar love stole, a thick, heavy gruel. They usually drink it plain, but the spiced has more life. It is made from ground corn flour. To make, take one heaping tablespoonful of flour, a cup of water, mix and then add two glasses of milk. Stir well, then take a quarter of a bar of Mexican chocolate chopped well and mix, heat piping hot, add a Popular love stole, a thick, heavy gruel. They usually drink it plain, but the spiced has more life. It is made from ground corn flour. To make, take one heaping tablespoonful of flour, a cup of water, mix and then add two glasses of milk. Stir well, then take a quarter of a bar of Mexican chocolate chopped well and mix, heat piping hot, add a teaspoon of vanilla, simmer for twenty minutes and add honey to suit taste. Stir with a long cinnamon stick and it is ready to serve. Leave the cinnamon stick to impart further flavor.

With the arrival of the Spanish into the New World came the large domesticated animals, goats, horses, and cows. The Aztecs previously had mainly used only fowl.

After the introduction of this new delicacy, meats were soon incorporated into their cuisine. Like the exotic lives that they lived, they never cooked in a simple way like the steak we know, CARNE ADOBADA chile chops are one of the most delicious ways of preparing meats. This can be pork, lamb or mutton chops soaked well in chile paste; cooked, fried, baked or barbecued. Normally pork chops are used and the meat is fried. To make this epicurean delight, take two cups of chile paste, one of fine, one of rough with seeds. Next, take the chops and rub well with garlic and completely immerse in the chile paste. let soak for twenty-four hours. In this way the meat absorbs the essence of fiery spice, after which they can be baked, fried or barbecued to whatever the taste.

most delicious ways of preparing meats. This can be pork, lamb or mutton chops soaked well in chile paste; cooked, fried, baked or barbecued. Normally pork chops are used and the meat is fried. To make this epicurean delight, take two cups of chile paste, one of fine, one of rough with seeds. Next, take the chops and rub well with garlic and completely immerse in the chile paste. let soak for twenty-four hours. In this way the meat absorbs the essence of fiery spice, after which they can be baked, fried or barbecued to whatever the taste.

GUACAMOLE This wonderful mix can be used as a salad or meat sauce in many, many ways. It is so delicious and continental in flavor that it should not be restricted to Mexican and Southwestern dishes. It carries over most successfully into our American cuisine, con tributing a wonderful, spicy, flavorful food. To make a guacamole, take three avocados, peel them and in a wooden bowl with a wooden spoon, mash them well, leaving the pit in the mixture to prevent rusting. Next, roast two tomatoes over an open flame. When they are well done, skin them and mash well. Next add one very, very fine chopped onion and a clove of garliç also chopped fine, add a heaping teaspoon of dark, red chile powder, salt to suit taste, grind pepper and then mix all completely. Serve with tostadas with drinks pr as a salad, or a fine meat sauce.

LOS PESCADOS Mexican seafoods are very famous, from the extra large delicious shrimp of Guaymas to the succulent, tender meat of flan. The Spanish were surprised at the fabulous fish dishes they were served. In particular they were taken by the freshness of seafoods served at the capital so far inland. The Aztec cuisine reached one of the highest points of its culture in its prep aration of seafoods. These seafoods were brought in from Vera Cruz, Guaymas and the Pacific by courier runners of the Emperor. Over one thousand runners were used over the different routes. In this manner the palace was able to keep well stocked with fresh fish.

A fine old recipe from the Cavern Cafe in Nogales, Sonora, is their NACHO. NATO To make this tasty dish, cut up some garlic toast into squares about one and one-half inch; next take slices of flan (a tender fish meat if flan is not available use jumbo shrimp), wash and dip in sugar, vinegar water, then fry in olive oil. Place on a plate with a serving of cole slaw salad spiced with hot sauce and guacamole. Around this, put the squares of toast and on the toast place the flan or shrimp and serve.

FLAUTA

Prepare chicken like you were making chicken tacos; use the same filler that goes into making the tacos. Use a little larger tor tilla and roll the chicken and filler; fry in deep oil... place guacamole (same as the guacamole salad) on the top and serve.

CHALUPA Mayan Recipe

From corn masa, make a corn patty in the shape of a boat. Fill with beef, pork, chicken, chorizo (sausage) and rough, ground carne seca (jerky) and Huachinango (tuna); garnish with sprinkled grated cheese. Melt the cheese, also sprinkle some shredded lettuce. Add long tomato slices and olives.

A la Maya

Topopo is the short name for Popocatepetl, the famous sleep ing mountain volcano outside of Mexico City. This tasty dish is made to resemble the mountain even to the cottage cheese on the top, symbolizing the snow on Popocatepetl.

Take a corn crisp and fill with beef carne seca (jerky) rough ground... chorizo... pork or chicken... shredded lettuce for decoration and dark olives. Build up with the beef, shredded lettuce, chorizo, pork or chicken. After it is built up, decorate the sides with strips of ham, cheese, avacado, Jalapeno chiles, tomatoes. After it is built, then add a scoop of cottage cheese and serve.

CALDO de CAMARON Shrimp Soup

1/2 pound shrimp 1/2 pound very small potatoes oregano 1 small onion chile powder salt and pepper 1 clove garlic olive oil 1 small can stewed tomatoes Wash and clean the shrimp, then boil in a quart of water. Peel the potatoes and cut in chunks. When the shrimp have boiled for ten minutes, put in the potatoes and the small can of tomatoes and chopped onion. Continue to cook and sprinkle oregano, salt and pepper to taste, allow to boil for another fifteen minutes, then add the olive oil and clove of garlic which have been previously cooked together. Cover and cook for another fifteen minutes, then pour into a soup bowl and sprinkle very lightly with light red chile powder and serve hot.

OSTIONES CHILENOS Chile Oysters

8 to 12 large oysters tortilla flour chile paste

salt and pepper butter oregano

Mix masa harina like you are making tortillas, only make the dough much stiffer. With the addition of a small amount of chile paste, mixed well into the dough, make small round patties for each oyster. Place the oyster in the middle and salt very, very lightly and grind a little pepper and then a pinch of oregano. Completely encase the oyster in the dough, butter and bake slowly until a light brown, and it will be ready to serve.

HUACHINANGO a la VERACRUZANA

filets of red snapper salt x lemon garlic

I tomato pepper onion chile powder

Squeeze one lemon over four filets of red snapper, salt lightly and grind pepper dip through flour until well covered; then fry to a golden brown. The sauce is made by roasting one large tomato over an open flame. Then peel and mash well, add a small finely chopped onion and a finely chopped clove of garlic, and fry the mixture well in olive oil. When it is done add the fish; then cover with water and cook slowly for twenty minutes. Serve hot with large green olives and parsley.

POSOLE Hominy

Please do not turn away at the name of hominy. Although only related as con cousins, there is all the difference in the world between the hominy in the American diet and the posole of Southwest cooking. The American hominy is soft, soggy, and not too appetizing. The posole of the Mexican world is a crisp, beautiful white, flower-like burst of corn that is truly delicious. The difference and secret is in the nixtamal (the name of posole before it is cooked). These large kernels of corn are cured in lime water overnight... it is this curing that makes the difference.

1 cup nixtamal 4 tablespoons light, red chile 4 tablespoons light rough, red chile with seeds 21/2 lbs. chopped pork 1 onion chopped very fine 1/2 tablespoons corn oil 1/2 clove garlic oregano Fry pork, garlic and onions well done, then add chile, the nixtamal and a pinch of oregano. Add water and cook slowly until the pork is very well done, this usually takes about five hours. Serve hot with tortillas. Porole is the basic of the menudo dish, only there you use strips of menudo (tripe) instead of pork.

ENCHILADAS

2 large onions 3 cloves garlic oregano 5 tablespoons olive oil 3/4 lb. longhorn cheese 1 head lettuce 5 cups chile paste made up of light chile and a little rough chile 1/2 tablespoon salt 18 seven-inch tortillas In a tablespoon of olive oil put in one-half chopped onion and two cloves of garlic, also well chopped. Heat until the onions are brown, then pour in the chile paste mixture; then pour in the rest of the olive oil, put in the salt, add a pinch of oregano and cook for forty-five minutes. While the chile mix is cooking, shred the head of lettuce and grate the cheese. Next take a deep frying pan and heat corn oil to the boiling point. Now fry the tortillas until they are lightly browned, then remove and drain excess oil and place in the chile mix and cook for a few minutes. They are then removed and placed on a plate and sprinkled with some chopped onion and shredded lettuce and the grated cheese. Repeat again with two more layers. On the last layer place a little extra amount of lettuce and cheese; place in the oven until the cheese melts, then remove and place one or two fried eggs sunny side up and serve. Beef enchiladas are made with the addition of ground beef or little chunks of cooked beef. Chicken enchilada is made with chopped chicken. Sometimes native mushrooms are added with or without the meats. For enchiladas verdes use the fresh green chile, or if it is not available a commercial brand will do fine.

TACOS... A taco is a small or medium tortilla wrapped around chicken, meat, fish and sometimes mushrooms. MOLE This is the great, grand traditional pre-Columbian dish. In Mexico every village nook and corner has its way of mak ing mole. The most famous and well-known is Mole Poblano, a delicious combination created by a culinary nun in the city of Puebla to please a visiting ruler. MOLE POBLANO

9 ounces dried, green chile 7 ounces bell peppers 8 chopped pimientos 4 tablespoons sesame 5 ounces skinned almonds 4 cloves garlic 3 tablespoons sugar I large turkey 1 tortilla fried in oil 2 onions 9 ounces of fresh green chile (if fresh chile is not available use canned commercial chile') 1 tablespoon light red chile powder 1 tablespoon dark red chile powder 1 tablespoon rough red chile with veins and seeds 2 cloves bar Mexican chocolate 1 teaspoon vanilla olive oil salt and pepper aniseed Now this wonderful conglomeration is prepared as follows: The turkey is cleaned and chopped in chunks, then set to cook in enough water with salt, one clove of garlic and one onion. All of the chiles are then fried in olive oil until well done. Continue cooking the turkey for about an hour and a half. Next roast the sesame seeds (without burning). Separately in olive oil, fry the almonds, pimientos, the remaining garlic, vanilla and cloves. When this mixture is well done put in the sesame seeds. Next add the chocolate bar, sugar, tortillas, and the other chopped onions. Mix all of this thoroughly and add the sauce of the differ ent chiles. and now you have one whale of a sauce. As the turkey cooks add the combined sauces slowly... do not add all at once but pace through the entire cooking. When the mixture is of heavy consistency it is done. Cool and let set for twenty-four hours. After that reheat and serve with large, thick, heavy, flour tortillas.

EMPANADITAS Spanish Turn-overs

3 cups flour One heaping reaspoon baking powder 3/4 cups shortening 1/2 cup milk 1/2 teaspoon salt 1/2 teaspoon cinnamon Mix flour, baking powder, cinnamon and salt, sift twice, then add the shortening and the milk, knead and roll the dough very thin. It is then ready to cut into different size circles: three inch for small, four inch for medium, and five inch for a large empa nada. Fill with mix filler, then very lightly wet the edges with water and fold one-half over the other and press the edges firmly together. Fry in deep shortening until a golden brown and drein on a paper towel. The mixtures that can go into empanadas are almost unending. All depends on how imaginative a person can get. The two most common mixtures are mincemeat with piñon nuts or pumpkin (the same type of filler as is used for making pumpkin pies) with the addition of raisins and chopped almonds. Empanadas are a wonderful desert with coffee. Very often empa nadas are served with slices of a wonderful native cheese.

Longhorn or a mild cheddar cheese 4 eggs 1/2 cup light red chile paste olive oil

oregano 4 tortillas I small onion salt and pepper

Chop the onion very fine and crush well with the garlic. Add a teaspoon of oregano and cook lightly in a little olive oil. When it is done add chile paste. Take the tomato and roast over a gas flame; when it is done remove the skin and mash well and also add to the chile sauce. Mix everything well, then salt and pepper to suit taste. Take the tortilias and fry in corn oil and place on a plate, one tortilla per serving. On this tortilla pour a little chile sauce, and sprinkle grated cheese over the sauce. Fry one or two eggs sunny side up and place on top. Pour more sauce, sprinkle a little more cheese and serve.

You have now been introduced into the wonderful delights of Mexican and Southwestern cooking. It is the oldest cuisine in the New World. Relatively little has been written about Mexican cuisine in terms of its commanding place in the world of gastronomy, its prodigiously long development, its extraordinary raw materials and its con trast to the other great cuisines of the world. Mexican cui sine is a true historical novel in food. I do hope that I have been able to enlighten you. So, amigos, good eating, and hasta la vista.

THE AUTHOR

John S. Candelario, A.P.S.A.; F.R.P.S., who prepared the article on Mexican cooking in this issue, is a writer, photographer, motion picture director and producer. For distin guished work and contribution to his profession he has been awarded a fellowship in the British Royal Photographic Society, a TV Emmy, a Golden Reel Award, a Silver Reel Award and a Peabody Award. Mr. Candelario is listed in Who's Who In The West, World's Who's Who In Commerce and Industry and International Who's Who. His interest in Southwest native cooking comes naturally from a rich cultural inheri tance that dates back to the early Spanish Conquest.

YOURS SINCERELY NEW BREED OF CATTLE:

I have been a subscriber to ARIZONA HIGHWAYS for many years, enjoying it thoroughly, and getting a great deal of plea sure in showing the Magazine to many indi viduals, and in giving subscriptions to particu lar friends.

Arizona has been a "second home" to me, and I feel like a member of the Chamber of Commerce when I start telling about the won ders of the state. With a group of friends from Texas, I have hunted in Arizona at least one time each year since about 1930. Our favorite hunting areas have been along the Mogollon Rim, the White Mountain Country, and the Prescott area. Over the years we have hunted with Frank Colcord, several members of the Haught families around Payson, as well as with the late Floyd Pyle and more recently with Giles and George Goswick of Mayer.

All of these men with whom we have hunted have been cattlemen as well as big game hunters, and I have been interested directly and indirectly in the cattle business in Arizona, Texas and New Mexico for a num ber of years. The article The Santa Gertrudis In Arizona by Vivien B. Shoemaker in your Angust, 1965, issue was particularly interest ing to me in describing a well-known breed of cattle in the Southwest, where I am most conversant and interested, as well as describ ing the beautiful ranch country of the San Cayetano and Baca Float ranches in Santa Cruz County.

I would like to correct a statement by the author in which it is reported "These cattle are Santa Gertrudis . . . the only cattle breed ever developed in the United States." Enclosed is a brochure on the Beefmaster breed of cattle. You will see these cattle ori ginated near Falfurrias, Texas (in the same general area as the King Ranch). A magazine article reports in 1910, something new had been added. Tom O'Connor, a successful Texas cattleman, gave King Ranch a half breed Shorthorn-Brahman bull." You will note from the Beefmaster brochure "In 1908, the late Edward C. Lasater of Falfurrias, Texas, began using Brahman sires on his range herd of Hereford and Shorthorn cattle.

While the Santa Gertrudis is a cross between the Brahman and Shorthorn (about three-eighths Brahman and five-eighths Short horn as described by the author), the Beef master is a three-way cross between Brahman, Shorthorn and Herefords. The Brahruan strain provided the hardiness to withstand and pros per in our hot, rugged environment. The Shorthorn added the milk giving quality, and the Hereford added the "beefy" type that has proven so worthy in that breed.

The Santa Gertrudis breed was recognized as a new breed by the U. S. Government in 1940. Beefmasters were recognized as a breed by the U. S. Department of Agriculture in 1954. Beefmaster cattle have proven their worth in many states of the U. S., as well as in Mexico and a number of South American countries.

J. L. Foxworth Foxworth-Galbraith Lumber Co. Dallas, Texas

COMMENTS FROM ENGLAND:

Miss Sue Thompson of Phoenix, Arizona, whom my wife and I met whilst on a holiday in Spain, kindly arranged to have ARIZONA HIGHWAYS magazine sent to us. Some two or three weeks ago the first numbers arrived.

I do not flatter you when I tell you that I found your magazine artistically, culturally and technically a brilliant production and I would like to congratulate you and members of your staff on such an impressive effort.

I'm ashamed to admit that my knowledge of Arizona was vague and sketchy, nay, almost non-existent. I vaguely associated your state with cowboys (are there any?) wide open spaces and the Grand Canyon. Now I know much more about it and I can imagine no more pleasant way of acquiring knowledge than by reading such attractive publications as yours. No wonder Sue Thompson sang the praises of her state.

Gilbert Dee Hartburn, England

ON FINDING AN OLD STONE METATE

Ancient grinder of the corn, working in the early morn Did your owner shriek and wail when she broke a fingernail?

INDIAN CRADLE SONG

Sleep, Indian-boy, Now all is still; Big Moon-Chief Watches on the hill Sleep... sleep sleep.

Sleep Indian-boy And when you rise Mother-Sun will speak In turquoise skies Sleep sleep sleep Soon soon you will be hunting-size Sleep sleep sleep.

AZURED MUSIC

Wild wings wedging Northward tempoed to the call of Spring Wild wings skim the water where the breaking rollers ring Wild wings cleaving sunlight azured music lingering Wild wings borne on heart beats timing my heart's answering

HUMMINGBIRD

A flash of living color where A Hummingbird has cleft the air, One of the desert's precious things A jewel fitted out with wings.

NORTH RIM IN AUTUMN

On wings Which make no sound Flocks of aspen leaves Hover in golden indecision Halfway from limb to ground, Then settle Upon slanted canyon-sides And tilted roads Made lovelier every year By their awaited coming.

WIND AT AUTUMN

A shrewish wind bustled about, Shaking the meek and docile leaves From the tired trees, Husled them into swirling mounds Of dull color; Then rushed off to peek and pry With insatiate fingers Among earth's limp and tattered Summer garments.

INSIDE BACK COVER

"DEEP IN CANYON DE CHELLY" BY RAY MANLEY. Photo taken deep in Canyon de Chelly near the junction of Bat Trail Face Rock (left) and Spider Rock (right) guard the canyons. Complete cloudiness at the beginning of photographer's trip up the canyon turned into beautiful clouds and spot-lit the monuments. 5x7 Linhof camera; Daylight Ektachrome; f.14 at 1/60th sec.; 210mm Symmar lens; November; Meter reading 300; ASA rating 50.

BACK COVER

"VIEW FROM "THE WINDOW IN CANYON DE CHELLY" BY RAY MANLEY. This view of Canyon de Chelly was taken from "The Window" just past noon. The east face of "The Window" becomes shaded and the Navajo hogan is still in sunlight accented by the dark cliff shadow. Earlier in the day the east face is in bright light but less depth is apparent. 5x7 Linhof camera; Daylight Ektachrome; f.16 at 1/50th sec.; 18mm Symmar lens; November; bright mid-day sun; Meter reading 250o; ASA rating 50.

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