In Taos, holiday traditions aren’t written down — they’re remembered through scent, sound, and story. The laughter that fills kitchens from Taos Pueblo to El Prado form a living recipe passed down through generations. Here, food is more than sustenance — it’s a sacred link between past and present, between those still gathered at the table and those remembered with love. Three Taoseñas — Aurora Valdez, Darlene Vigil, and Della Barrone — show how family and food sustain not only the body, but also the spirit of community that defines Northern New Mexico’s most magical season.
Aurora Valdez: Blending Tradition, Service, and Soulful Food
Taos Pueblo’s Aurora Valdez, newly appointed deputy secretary for the New Mexico Indian Affairs Department, carries her community’s values into every part of her life—from public service to the kitchen. A daughter of Yvonne and Arcenio Trujillo and a proud member of Taos and Tesuque Pueblos, Valdez has built a career centered on public health, tribal policy, and the power of connection.
“Courage is not doing something in the absence of fear,” she says, “but knowing something else is more important than fear — so we do it.”
During the holidays, that spirit takes the form of laughter, bonfires, and food shared across generations. Her family never misses the Taos Pueblo Christmas Eve bonfires, where laughter mingles with the aroma of stews and tortillas shared among family and friends. Among the many dishes gracing her table, Aurora’s Creamy Potato Soup (Zupa Toscana) has become a treasured favorite — first made for an uncle who loved it, and now prepared each year in his honor.
Aurora’s Creamy Potato Soup – Zupa Toscana
• 1 lb. mild Italian sausage, casing removed
• 5 oz. kale (de-stemmed)
• 3 lbs. red potatoes, diced (1-inch cubes)
• 1/4 lb. parmesan cheese, freshly grated
• 1/2 bunch parsley, finely chopped
• 1 small pkg. baby-bella mushrooms, chopped
• 16 oz. vegetable broth
• 1/2 stick (1/4 cup) butter
• Garlic “as many cloves as would make your grandmother happy”
• 4 oz. heavy whipping cream
• Salt and pepper to taste
Brown sausage in olive oil; remove from pot.
In the same pot, add butter and more oil, then sauté onion, mushrooms, and potatoes until softened.
Add garlic, kale, spinach, salt, and pepper. When fragrant, return sausage to pot and pour in broth.
Add bay leaves and simmer 30 minutes.
Stir in cream, parmesan, and salt to taste. Finish with fresh parsley.
A bowl of warmth, family, and Taos love — best enjoyed after a night at the bonfires.
Darlene Vigil: A legacy of love and tradition
For Taos County Commissioner Darlene Vigil, the holidays are about more than feasts — they’re a celebration of family, faith, and heritage passed from one generation to the next. Born and raised in Taos, she learned compassion, generosity, and strength from her parents, Manuel and Victoriana “Vicky” Jaramillo. “Your mother doesn’t bring just cats and dogs home,” her father used to say. “She brings people.”
That spirit of welcome remains at the heart of every Vigil family gathering. Thanksgiving and Christmas fill her home with the aroma of homemade tortillas, red chile, and fresh bread, while her son Manuel prepares a cranberry-pear dessert that everyone waits for all year. “He only makes it for those two holidays,” Darlene says. “It takes a little doing, but everyone loves it.”
Now, her grandsons roll tortillas beside her, carrying forward the family’s kitchen rituals — from tamales and chili gravy to sweet yams made “just like Nana Vicky did.” Each dish becomes a way of honoring memory and giving thanks.
Pear Cranberry and Gingersnap Crumble
• 1 cup all-purpose flour
• 1/4 cup granulated sugar
• 1 cup crumbled gingersnap cookies
• 1/8 tsp ground ginger
• 1/2 cup unsalted butter, melted and cooled
• 2 lbs. ripe Anjou pears, peeled, halved, cored, and sliced 1/4-inch thick
• 1 1/2 cups fresh cranberries
• 1/2 tsp vanilla extract
• 1/2 cup granulated sugar
Combine dry crumble ingredients; stir in melted butter until large crumbs form.
In a 2-quart baking dish, mix pears, cranberries, lemon juice, zest, and vanilla.
Whisk sugar and cornstarch in a small bowl; toss with fruit mixture.
Sprinkle gingersnap crumble over top and bake about 45 minutes, until golden and bubbling.
Serve warm with whipped cream.
Della Barrone: A family woven together by faith, flavor and love
For Della Barrone, wife of Taos’ newly elected mayor Dan Barrone and co-owner of Olguin’s Sawmill & Firewood, the holidays are an invitation to gather — and a joyful reminder of how faith, family, and community intertwine in Taos. “We gather together as a family — that’s the best part,” Barrone says. “It fills our hearts with joy and gratitude.”
Each Christmas Eve, the Barrones open Grandma and Grandpa’s doors to neighbors and friends, sharing posole, tamales, and trays of biscochitos while children play and laughter fills the air. On Christmas morning, little ones in matching pajamas race to the tree for gifts and prayer, surrounded by warmth that extends far beyond their home.
“We’re a multicultural family,” Della says. “We love embracing all the different traditions that make Taos such a special and loving community.” The Barrones attend Christmas Mass, join LDS services, and have even celebrated Hanukkah with friends — finding beauty in the diversity that defines their hometown.
And always, at the heart of their table, are Della’s biscochitos — crisp, golden, kissed with cinnamon and anise — a sweet symbol of love that’s meant to be shared.
Sift flour with baking powder and salt.
Cream shortening with sugar and anise.
Beat eggs until fluffy; add to creamed mixture.
Blend in flour mixture and water.
Knead lightly and roll dough 1/4-inch thick.
Cut into shapes, dust with cinnamon-sugar, and bake about 10 minutes, or until golden.
A sweet, delicate cookie perfect for sharing — just like the Barrone family’s love.
Dining and Cooking