New York–style pizzas with thin, crisp crusts are a house specialty at Forghedaboudit Pizza, an eatery nestled off of Interstate 10 in Deming. Cooks knead homemade dough for those pizzas, then layer on freshly made tomato sauce and buffalo mozzarella. Diners can customize the pies with toppings such as organic spinach, sirloin steak, and locally grown sweet chilies, or opt other house specialties: jumbo wings or sub sandwiches made with Amoroso's rolls from Philadelphia.
The Lescombes family knows wine. As sixth-generation winemakers, Florent and Emmanuel Lescombes embrace a family legacy that spans decades and three continents. St. Clair Winery currently cultivates 180 acres of grapevines spread across the Pyramid Valley's high desert, land that Florent and Emmanuel's father, Hérve, initially sought out because of the climate's similarity to that of his home in Algeria. The warm, sun-drenched days and relatively cool nights allow clusters of cabernet sauvignon, chardonnay, zinfandel, moscato, and other varietals to fully ripen while maintaining their natural acidity. These grapes are then used to help create more than 70 different wines produced under several labels, including everything from crisp, citrus-tinged whites to lush, silken reds with hints of French or American oak.
But the Lescombes family wasn't content to only share its wines in St. Clair's tasting room, so it also founded a handful of southwestern-inspired bistros that pair them with regionally focused comfort foods. The menus feature dishes such as burgers with flame-roasted hatch chilies and open-faced tuna melts with avocado and cilantro-lime mayo as well as a number of wines available by the flight, glass, bottle, or thimbleful.
Hot Dog on a Stick Founder Dave Barham opened his first Hot Dog on a Stick in Santa Monica in 1946, and the company has since burgeoned into an employee-owned franchise that's more than 100 eateries strong and spans 11 states. Best known for a 100% turkey hot dog dunked in corn-bread batter made from Dave's mother's recipe and cooked in soy oil, Hot Dog on a Stick also pioneered the dipping and be-sticking of mild american and spicy jalapeño jack cheese. Smiling employees in red-, white-, and blue-striped uniforms with, as Dave put it, "a splash of lemonade," hand over cherry, lime, sugar-free, or original lemonade that they make fresh every two hours by squeezing Ventura County lemons until they cry.
Last season was a hallmark season at Sunland Park when wagers skyrocketed 32% to nearly $54 million, yielding big returns for equine enthusiasts with an eye for winners. Bet a doll hair or two and watch the global stampede of speed-steeds in Sunland Park’s Simulcast Lounge and throughout the Grandstand and Turf Club areas. Your simulcast program will serve as a papery fountain of horseracing knowledge, helping you make wise wagers and avoiding such foolish bets as taking the long odds on Hägar the Horrible being funny tomorrow. In addition to a $10 betting voucher, you and your fellow Equus ferus caballus admirer can feed on cheeseburgers, soft drinks, and French fries while comparing the goofiest horse rap monikers on your profile sheet.
The chefs at Mesilla Valley Kitchen don't play favorites when it comes to chilies. They smother their Mexican dishes in both red and green varieties, adding extra spice and color to burritos, quesadillas, and huevos rancheros. They split their passions elsewhere in the kitchen, too. Not content to only serve Mexican cuisine, they also plate up all-American classics such as giant cinnamon rolls, club sandwiches, and housemade potato chips.