Posted by It is hard to find a place that is simultaneously “off the beaten track” and yet the epicenter of the future. Such is Truth or Consequences, New Mexico, population 6,000. Located in the southwestern desert of New Mexico, “T or C” is a quirky hamlet 150 miles from Albuquerque and was originally known as Hot Springs. In1950 it renamed itself as part of a publicity scheme to celebrate the 10th anniversary of Ralph Edwards’ game show of the same name. Many towns competed for the name, but Hot Springs was chosen because it embodied the same philosophy as Edwards and his show – “A real friendliness for people and a desire to help mankind.” As part of the deal, Edwards traveled to town annually, celebrity friends in tow, for nearly 50 years to celebrate “Truth or Consequences Fiesta.”
It would follow that a small town willing to rename itself after a game show would be open to trying new things. Fast forward into the next century and T or C is now the visitor’s front door to Spaceport America, the only public ‘airport’ purpose-built for space launches. With a 12,000 foot runway, federally-protected airspace, and reliable weather, Spaceport America is well-positioned to attract the next generation of aviation. It has become home to Virgin Galactic, SpinLaunch, and research operations for Boeing and other defense contractors.
And the “real friendliness for people” certainly lives on today. As we taxied up to the terminal at the largely deserted airport, a man pulled up and got out of his tractor. “I was mowing and heard you coming in on the radio. Do you have a way into town?” Our Uber plan was quickly discarded. “Take the crew car, nobody’s asked for it in several days. Overnight? No problem.” So off we went in the Lexus SUV emblazoned “Chamber of Commerce Courtesy Car.”
Later, we opted to have dine at Los Arcos, a well-reviewed steakhouse. The restaurant is a wonderful time-capsule of mid-century modern architecture well suited to the desert. As we dined, we noticed an ebullient man visiting tables and chatting up the guests. “Who is that” we asked our server. “That’s Bobby, he owns the place.” As we worked our way through a perfectly prepared steak, Bobby gracefully moved between tables, sometimes taking an empty chair for a longer chat. The hostess, waiters, and bussers all went about their work as the well-oiled operation. “Me and another guy started this place 50 years ago. Did everything, dishes, cooking, serving. How’s the steak?” We’ve been to many restaurants, but rarely one that masters all of the basics and makes it look easy. Touché, Bobby! (Andy)
