If any of you have ever had the opportunity to drive through Hatch New Mexico during chili harvest/roasting time you will know the undeniable aromas and great atmosphere (you would also know not to blink because it's so small). They have a festival every Labor Day that you should not miss. You will find great bargains at roadside stands full of New Mexicans selling their wares.
My grandfather Ray Clear was the town sheriff of Hatch for many years, He was also New Mexican state champion riflemen but I'm not sure of the year.
He was born in Hatch along with my Dad and brother. We have many relatives scattered across New Mexico still. My family ended up in Washington after visiting a friend of Daddy's in the Tri-Cities area. I later moved to Seattle where I have been in the Laborers Union for 27 years. Two years ago I decided my body couldn't handle laboring any longer, and the New Mexicans was born. Let the real work begin!
We use primarily family recipes at The New Mexicans - they've been passed down through generations. They all have stories.
My Grandmother BooBoo taught me how to make biscuits and gravy. She had a biscuit cutter made out of a small pet milk can. After all the years of service it was as sharp as any fine blade - the one thing I wanted of hers after she died at 94. I can whip up a batch of gravy in 12 minutes. Biscuits take buttermilk. That's all there is to it. Something magical happens after that...
My first pie making experience was at my Aunt Barbara's house. It was a coconut cream pie. It turned out beautifully! I was taking it home in a Ford pickup truck that would not start. My brother was driving and Barbara was pulling him while he popped the clutch... the truck started! The pie fell to the floor. Upside down. I cried. My pie balancing skills have improved, but the pie-making principles have remained the same. Our desserts are always made from scratch, using only the freshest ingredients available. The details are a family secret, and when you try it, you'll see why.
Bread making day was a big day at our house. It usually happened once or twice a week. I would put together a big batch of dough and my kids would each get their piece. With mine I started making cinnamon rolls. The kids would each come up with something different every time. For centuries, homemade bread has been the center-point of the meal. We still make our breads from scratch here every morning. It’s carefully kneeded, risen, and baked to golden perfection. You’ll taste the difference.
Many think owning a restaurant is glamorous or money driven. For me it was personal. My mother was involved whether she knew or not. She taught me her love of gardening and how precious preserving was. We would often get 200 pounds of peas from a local truck driver and have to put them up in a few hours time. She had a bum thumb that would often go into fits of spasms when overused. We would die laughing together as we worked until 2 o'clock in the morning canning peas. She was the best friend I ever had. I guess if anything my mission statement for The New Mexicans would be to show how a region, a location, familiar smells and memories take us back in time.
To me there's not much more you can leave someone with than fond memories and family recipes to be cherished.
So come, eat, drink, talk, laugh, and stay awhile. From my family to yours.
HOURS: SUNDAY - THURSDAY 10:00-9:00, FRIDAY & SATURDAY 10:00-10:00
1416 Hewitt Ave, Everett, WA 98201 | (425) 512-9705