History at The Fort: Horno Oven

(Includes excerpts from “Shinin’ Times at The Fort”)  

Horno ovens are a great example of adobe cooking technology, very similar to those you still find on the Pueblo reservations in Arizona and New Mexico. While baking in one of these ovens is a centuries-old tradition, it’s not as ancient as you may think. Horno ovens were introduced to the Southwest by the Spanish, many of whom were of Moorish descent (the Moors, who were part of the Islamic Empire, ruled Spain for nearly 700 years). The ovens are similar to those used in North Africa, which is not surprising when you know the history of Spain and the settling of Mexico and the Southwest United States. 

The Spanish, with their Moorish heritage, introduced technologies beyond the horno oven that were quickly embraced by the people living in the New World. These included adobe bricks and the craft of making mosaic tiles so that today, exquisite, colorful Mexican tiles are admired around the world. The Spanish brought domesticated farm animals with them, too, and soon Navajos were weaving their now-famous rugs from the wool of churro sheep. 

These dome-shaped ovens typically have an arched opening and a small smoke hole near the top of the structure. Traditionally, a fire would be lit inside the oven and allowed to burn for several hours. Once the wood was reduced to coals, the fire would be raked out, bread dough placed inside and the opening sealed with wet burlap or wood. The retained heat — often around 450 degrees — would bake the bread until golden brown and hollow-sounding when thumped. 

For many years, The Fort had its own horno oven in the courtyard, which was primarily used for demonstrations. Guests could watch bread being baked in the traditional style. Earthy and full flavored, each bite reconnected guests to a way of life that had, for most, become a dim memory. Though our horno oven is no longer on property, its story remains an important part of our history and our connection to Old West cooking traditions.  

The Fort’s horno oven. Photo Credit: James Escamilla