Santa Fe, NM
San Pascual And Vigas
Victoria De Almeida
Painting - Acrylic On Canvas
Print on Wood
I named this retablo for the carved wooden beams you see above San Pascual\'s head. This architectural element is very prevalent here in Santa Fe and other parts of New Mexico. The wood you see between the beams are called latillas. The string of dried red chile that you see on the back wall is a ristra. Growing up, I often watched my mother pull chilis from our ristra, add water to it and blend them to make red chile sauce. This sauce is used to make many different New Mexican dishes: carne asada/adovada, enchiladas, tamales, and we smother our burritos and eggs in it as well. Notice the green chilis on the chopping board. Green chile is used in many of the same dishes but is used fresh or frozen. In the Fall in New Mexico you will see the people on the street roasting green chile to sell. In my opinion, the best chile comes from Hatch New Mexico!
Pascual Bailon (1540-1592) was born, in May of 1540 in Torre Hermosa, Aragon, Spain. In his youth he was a sheep herder and was often seen praying in the pastures. His faith lead him to the Franciscan monastery in Loreto. Because he was uneducated, the friars would only accept him to do menial tasks such as cooking. His devotion to his faith and kindness of heart to the poor made him beloved by all. San Pascual is the patron saint of cooks and the kitchen. He is especially loved in New Mexico.
December 21st, 2010
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