While the Hole in the Rock
Pioneer Trail is seen as the most famous in Southeastern Utah, another trail
paved the way, so to speak, through San Juan County. The Old Spanish Trail began (1826) as a
trading route between Santa Fe, New Mexico to California. In 1829, a second
route developed to avoid the Mojave Desert, and travel through Death Valley
instead. Either route, travelers had a miserable time of it; bandits loved it
though, since California was getting rich. 1931 saw the development of a route
through SE Utah to trade with the Ute tribes, and eventually end up in Salt
Lake City before continuing to California.
This trail system was recognized as historical by Congress in November
2002 (Bill S. 1946); President George W. Bush signed the bill in December
2002.
Map from Moab Happenings Article: http://www.moabhappenings.com/Archives/trails1406RetracingTheOldSpanishTrailInGrandCounty.htm |
There is a lot of
attention focused upon the more central to southern ends of San Juan County,
mainly Blanding to Monument Valley. What
happened to the northern sections? Oh
yes, there is Canyonlands National Park, but as editor Bill Boyle, of the San
Juan Record, pointed out recently, Moab gets most of that attention. Whether the Bears Ears National Monument
continues as is, sized down, or totally rescinded, the world now knows about
San Juan County, Utah. Travelers will be
wanting to see what all the hoopla is about; human curiosity will win out and
they will come. So, what does Bears Ears
have to do with the Old Spanish Trail? People
are reading up on the area, whether via travel guides, or online, and they are
asking about both. Being in the tourism
industry, I talk with people, so can verify this statement from personal
experience. For those who have no idea
where the Old Spanish Trail can still be followed in San Juan County, let me
give you a few hints.
Peters Wash Road (County
Road 108) parallels the Old Spanish Trail; the trail eventually continues
across Lisbon Valley Road. CR 108 is
also the route to find beautiful Macomb Arch which was not named after a local
rancher. This arch of Entrada sandstone
was named after Captain John N. Macomb of the Corps of Topographical Engineers;
sent to Utah in 1859 to create maps of San Juan County, determine the potential
for mineral mining and survey the course of the San Juan River. The area around Macomb Arch offers plentiful
hiking, ATV-ing and 4 wheel driving; staying on CR 108 will eventually bring
one to White Rock and Lisbon Valley Road.
Lisbon Valley Road has a formation called Big Indian Rock which looks
like a brave with his squaw and child; Lisbon Valley is also an anticline similar
to San Rafael Swell.
My dog Jenna and I sitting below Macomb Arch. |
White Rock |
Big Indian Rock on Lisbon Valley Road |
However, following the Old
Spanish Trail will keep travelers going north on Highway 191 until they reach
Kane Springs Rest Stop, just around the corner from Hole N’ the Rock tourist
attraction; and yes, we’re still in San Juan County. Kane Springs was a major water stop on the
Old Spanish Trail; pioneers would fill up on water, while cowboys moving cattle
could provide water to the animals and themselves. While hiking around the area, I found a set
of brackets set into the sandstone; could this have been part of a water system
from long ago?
Time to be aware of the entire County of San Juan, not just 1.35 million acres; the world knows and it will come.
Since Cinco de Mayo is
just around the corner, and this article is of the Old Spanish Trail beginning
in Mexico; how about a simple recipe.
Why is May 5th a huge celebration in Mexico? It is actually not Independence Day for
Mexico; that occurred on September 15, 1810 when Mexico told Spain to go
"stick it"; just like the United States told England back in
1776. France decided it wanted to invade
Mexico and were told, "I don't think so!” and that is what Cinco de Mayo
is truly about.
Tamale Stuffed Peppers
Ingredients:
4 bell peppers (red,
yellow, orange or green) – tall and wide
1 ½ lbs. lean ground beef
1 (8 oz.) package
cornbread mix
½ cup whole kernel corn
½ cup canned black beans,
rinsed and drained
2 Tbsp. chili powder
1 Tbsp. cumin
1 cup salsa
½ cup milk
1 Tbsp. salt
1 cup water
Preparation:
Preheat oven to 400F. Cut
tops off of peppers; remove stems; remove pith and seeds from inside peppers.
Either keep tops to place on top of stuffed peppers, or dice up and add to
filling.
In a large mixing bowl;
combine ground beef, cornbread mix, corn, beans, chili powder, cumin, salsa and
milk. Stuff each pepper, leaving ¼” space from top.
Place the stuffed peppers
inside a round baking dish; they should be able to stand, and hold each other,
upright. Combine salt with water and pour into bottom of dish, but not over the
tops of the peppers; cover with aluminum foil. Bake for 40 minutes; uncover and
bake additional 10 minutes. Remove from oven and let rest for 5 minutes before
serving.
Mary Cokenour