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. um, for one thing, it was exceedingly remote. when you were here, this seemed like one of the farthest reaches of the globe. i mean, initially, americans began coming here because they perceived that santa fe was so
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