THIS IS HOW THE STORY STARTS: Mela’s photo was taken by one of her teachers, Mr. Kellogg, when she was about fifteen years old. The story here explains how Cosina de Mela got started and how it now continues with the help of her entire family. Mela’s family were sheepherders and always cooked in large quantities. She continued after marrying her husband Onesimo Montoya, with nine children, seventeen grandchildren and eight great grandchildren. Mela could cook!
One year, after working the information booth for the Galisteo Studio Tour, Anna (daughter) was asked where the real Native New Mexican food was that the New Mexican advertised for the tour, but all they found were gourmet burritos and such. So, Anna took an idea to Mela and convinced her to setup a small kitchen at the Community Center and serve real authentic New Mexican foods. From that day on the entire family pitches in and sets up a restaurant at the community center and makes authentic tortillas, beans, posole, and of course, Mela’s Red Chile. Mela made the Red Chile and has taught all her daughters how to cook. Mela’s sister Rosina, daughter Berna and family help every year. Mela had been the force of the event until September 14, 2010 when she passed away. She leaves behind the tradition with Lisa, Priscilla, Geri and Angie (daughters) in charge and with the help of their families.
As you enter the center this year you will enjoy the fresh smell of Mela’s Red Chile, sopaipillas and much more. We hope you come and enjoy Galisteo’s authentic New Mexican Food.
Mela’s Red Chile Recipe
(for large family or party)
3-4 pounds rump roast (boiled)
6 large potatoes (boiled)
1/4 cup red chile
salt to taste
fresh garlic to taste
Boil the meat and save the juice. Boil the potatoes separately. Then shred the meat and cut the potatoes into small squares. In a large saucepan put in about 6 T. cooking oil. Heat oil, then use about half cup of flour and brown it, not too dark. Add the 1/2 cup of red chile and all of the juice from the meat. Bring to a full boil before you add the shredded meat the potatoes. Add salt and garlic and let boil for 15 minutes, stirring occasionally.