By NINA PURO
Details Concerning the Individual Denizens and Their Residences
In New Mexico, days end with soaking the frijoles for tomorrow. They start with a lump of bacon grease sizzling in a cast-iron pan, with chipping a chunk of green chilé from one of the blocks in the freezer. People like food that hurts them as they eat it. Even the cocoa has chilé in it and a Spanish name and must be beaten to a froth.