THE BEST WAY TO SANTA FE, N.M.
From LAX, American offers nonstop service to Santa Fe, and United, Frontier and American offer connecting service (change of plane). Restricted round-trip fares begin at $290. United, Southwest, American and Alaska offer nonstop service to Albuquerque, N.M., and Southwest, Delta, United and Frontier offer connecting service. Restricted round-trip fares begin at $284.
WHAT TO DO
Museum of Internation Folk Art, 706 Camino Lejo; (505) 476-1200, http://www.internationalfolkart.org. The exhibit "New World Cuisine: The Histories of Chocolate, Mate Y Más" highlights culinary mestizaje, or the blending of culinary traditions that occurred beginning with the 1492 encounter between the Spanish and Native Mesoamericans. It traces the origins of chocolate as a drink and how it was introduced into European culture. Through Jan. 5.Open 10 a.m-5 p.m. Tuesdays-Sundays. Admission $9 for adults.
Santa Fe School of Cooking & Market, 125 N. Guadalupe St.; (505) 983-4511, http://www.santafeschoolofcooking.com. On April 25, it is hosting a chocolate class that complements the New World Cuisine exhibit at the folk art museum. It covers how Mesoamerica's molli became mole sauce, the history of the chocolate drink and a sampling of mole pipian – a blend of nuts, tomatillos, pumpkins seeds,and poblano chiles. $80 per person plus tax. Twenty percent of the proceeds benefit the museum.
The ChocolateSmith, 851A Cerrillos Road; (505) 473-2111, http://www.chocolatesmith.com. Green chile pistachio chocolate bark and donuts. There is also a stand at the Santa Fe Farmer's Market and at the plaza.
Todos Santos Chocolates & Confections, Sena Plaza, 125 E. Palace Ave., Suite 31; (505) 982-3855. Nut clusters and a vast selection of artisan chocolates from around the world.
Kakawa Chocolate House, 1050 E. Paseo de Peralta; (505) 982-0388, http://www.kakawachocolates.com. Unique, history-inspired drinking chocolates.
C.G. Higgins Confections, 847 Ninita St.; (505) 820-1315, http://www.cghiggins.com. Signature truffles and caramel popcorn.Copyright © 2014, Los Angeles Times