Santa Fe and Canyon Road

Canyon Road is an art district, in Santa Fe. with well over a hundred art galleries and studios exhibiting Native American art and antiquities, traditional and modern Hispanic art, regional contemporary art, international folk art and international contemporary art and sculptures, handmade pottery and jewelry. 

It certainly is an art lover’s mecca on Canyon Road, a winding, shaded street. You’ll discover beautifully preserved and restored adobe and territorial-style homes which house world-class art galleries. You could spend many days just browsing and admiring the galleries inside and out and then wishing you had some extra monies for purchases.

Interesting doorways along the street. 

Lots to see outside of the galleries.

Crepe Myrtle in full bloom.

After many hours of walking it wasn't hard to resist sampling the New Mexico state cookie

The biscochito (bees-ko-CHEE-toh) was declared New Mexico's official State Cookie with House Bill 406 in 1989. The battle over the state cookie was not about adopting it but how to spell it. Several lawmakers got on the House floor to press for the "s" or "z". Eventually the Senate returned it as "bizcochito".

Don't be afraid of the anise in these cookies. The cinnamon sugar topping mellows the anise flavor. The combination of shortening and butter is a good substitute. These cookies are flaky and light, with an ultra-thin crisp crust. A drizzle of caramel across the plate was "piece de resistance."

and the Smoked Sage Margarita from the St. Francis Hotel.  This is their famous recipe and I might add it's quite good. Ingredients: 1½ ounces añejo tequila 1 ounce orange liqueur ½ ounce fresh squeezed lime juice 2 sage leaves lime wheel smoked sea salt (available at gourmet markets, online, or make your own) Directions: Combine liquid ingredients in a mixing glass. Invert a Boston (cocktail) shaker and ignite a sage leaf capturing the smoke inside the shaker. Once done, fill the mixing glass with ice and cap with the smoke-filled shaker. Shake for 10 seconds. Strain in a smoked sea salt-rimmed, ice-filled glass and garnish with a sage leaf and lime wheel.