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called on by provincial officials to trap beaver and clear away dams and control what can become a destructively overpopulated situation. carl: yeah. martin: ah, oui? anthony: hello, my little friend. martin: oh, that this is a young one. and those, uh, are are the one we want to eat. anthony: what would you compare the meat to? is there anything like it? martin: the that s the thing, you know. there s nothing nothing like it. you know, when you eat beaver, you understand that it s beaver. anthony: martin, along with an encyclopedic knowledge of fine wines and an inexplicable attachment to the music of celine dion, is a big believer in honoring history and tradition. if you still trap beavers, you should, if at all possible, cook them and eat them, not just strip them of their pelts. and as incredible as it might seem, you can cook beaver really, really well. beaver tail, on the other hand, is not actually beaver at all, rather a quick spoon bread-type thing that
café sits next to a gas station that s about as far away from the plaza as you can get without leaving the santa fe city limits. dan: it has a special field of chilies grown specifically for this restaurant and nowhere else. anthony: i meet back up with dan flores for a little historical perspective over some of santa fe s most beloved new mexican fare. dan: i ve known people who have journeyed 300 and 400 miles to come and eat at horseman s haven. anthony: enchilada with carne adovada, cubed pork in red new mexican chili sauce with beans and rice. gotta have that. some pozole, a stew made from soaked hominy and pork, and sopapilla, a fried bread like a spoon bread or johnny cake. did the early spaniards, early cattle railroad men, you know, the people on the way to making this america, were they romantic about this part of the world? dan: they thought of it as a hard place.
seem, you can cook beaver really, really well. beaver tail, on the other hand, is not actually beaver at all, rather a quick spoon bread-type thing that in our case goes somewhat awry during an inadvertent inferno. [ laughter ] with the sauce, it almost looks like chocolate. it s so rich-looking, huh? martin: i love it when it s like that. some people don t put too much blood, but i like when it s very thick. anthony: wow. that s absolutely delicious. martin: yeah, it is. i wasn t joking, but anthony: tastes like chicken. [ laughs ] no, it doesn t taste like chicken at all. martin: this is your first time? anthony: yeah. martin: oh. wow. [ laughs ] that s something. i i think you almost eat everything. yeah? anthony: yeah. at this point, you know, animals, they see me and they re like martin: no, no, no. not him. [ laughter ]
celine dion, is a big believer in honoring history and tradition. if you still trap beavers, you should, if at all possible, cook them and eat them, not just strip them of their pelts. and as incredible as it might seem, you can cook beaver really, really well. beaver tail, on the other hand, is not actually beaver at all, rather a quick spoon bread-type thing that in our case goes somewhat awry during an inadvertent inferno. [ laughter ] with the sauce, it almost looks like chocolate. it s so rich-looking, huh? martin: i love it when it s like that. some people don t put too much blood, but i like when it s very thick. anthony: wow. that s absolutely delicious. martin: yeah, it is. i wasn t joking, but anthony: tastes like chicken. [ laughs ] no, it doesn t taste like chicken at all.