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El Carnero — The Forgotten Settlement with Two Histories

A little-known name in Saguache County connects the Valley’s early settlement history with its later mining boom.

Some lost places survive mainly as names in historical records. El Carnero, northwest of La Garita, is one of those places. Its name appears in two chapters of Valley history: early settlement and the mining activity that followed.

A Name Older Than the Mining Boom

Historical accounts of the Old Spanish Trail region identify El Carnero, sometimes associated with La Garita, among the area’s early communities. Another account refers to Catholic priests serving El Carnero between 1871 and 1875.

These references predate the mining camp later associated with the name. Was the mining camp an extension of the earlier community, or did nearby settlements share the name? The available records do not clearly establish that connection.

The Crystal Hill Mining Years

During the 1880s, prospectors searched the hills northwest of La Garita for gold, silver and lead. Historical geological accounts identify El Carnero as a mining camp established in 1886, following the earlier settlement of Biedell.

Like many mining camps, El Carnero depended on the uncertain fortunes of mineral extraction. Mining in the broader Crystal Hill district continued intermittently long after the nineteenth-century boom, but the original camps did not become lasting towns.

The People Behind the Place

An archival account of José Julián Espinosa, a New Mexico military veteran who later lived in El Carnero, offers a glimpse of its human history. Espinosa held several Saguache County public offices and died in El Carnero.

His story reminds us that early settlements were more than cabins and mining claims. People built homes, raised families and helped shape the Valley’s developing communities.

What Remains Today?

A cultural landscape assessment prepared by Argonne National Laboratory describes remnants of the Crystal Hill district’s historic settlements, including deteriorating buildings, mining structures and rock piles. Which remains belonged specifically to El Carnero, nearby Biedell or later mining operations is not always clear.

El Carnero’s population, exact boundaries and relationship to the earlier settlement still deserve investigation. Yet its name connects the Valley’s early settlement history, mining ambitions and the lives of people who helped establish Saguache County.

Lost Places explores the forgotten settlements and overlooked chapters of San Luis Valley history—preserving the stories of places time forgot.

Hidden Gems of the San Luis Valley: Elephant Rocks

A landscape of ancient stone just north of Del Norte

Only a few miles north of Del Norte, giant rounded boulders rise from the high-desert landscape. Known as Elephant Rocks, these unusual formations are a striking reminder of the San Luis Valley’s volcanic past—and a place that’s easy to overlook when traveling the main highways.

The rocks are weathered remnants of the Fish Canyon Tuff, volcanic material deposited roughly 28 million years ago. Over time, erosion sculpted the stone into the enormous rounded shapes visitors see today. The formations stretch through a landscape of grasses, shrubs, and piñon-juniper habitat.

Elephant Rocks is also a rewarding place for wildlife watchers. Rock wrens, green-tailed towhees, and other birds inhabit the rocky terrain, while lizards, chipmunks, and rock squirrels can sometimes be spotted among the boulders. The Bureau of Land Management manages the area, which offers opportunities for quiet exploration, photography, hiking, and mountain biking.

Finding it: From the intersection of U.S. Highway 160 and Colorado Highway 112 in Del Norte, travel north on Highway 112 about three miles, then turn left onto Rio Grande County Road 33. The formations begin shortly afterward on the west side of the road.

Before you go: This is a primitive outdoor area without developed visitor facilities. Roads may be rough and are not maintained in winter; check conditions, stay on existing motorized routes, and respect the landscape.

Learn more: Del Norte Trails — Elephant Rocks Area and Colorado Birding Trail.

📅 Have an Upcoming Event? Share It With The Beat!

Planning a fundraiser, festival, concert, school activity, holiday celebration, or community gathering?

The San Luis Valley Beat invites organizations, businesses, schools, nonprofits, and residents throughout all six Valley counties to share their upcoming events.

It’s easy to submit your event! Just provide the date, time, location, a short description, and a flyer or image if available.

Post Your Event Here

All submissions are reviewed before appearing on our public Events Calendar.

Help us keep the Valley connected and make sure your community knows what’s happening!

Meet Manicotti

This week we're introducing Manicotti, a young German Shepherd mix currently available for adoption at Conour Animal Shelter in Monte Vista.

Born June 12, 2026, Manicotti has a handsome black-and-tan coat, floppy ears, and a face that's hard to resist.

The shelter hasn't provided much information about his personality yet, but anyone interested in meeting Manicotti can contact the shelter to learn more.

As always, we hope sharing these animals with our readers helps a few more of them find good homes.

Adoption Information
Upper Rio Grande Animal Society — Conour Animal Shelter
2825 Sherman Avenue
Monte Vista, CO 81144
Phone: (719) 852-3366
Pet ID: #2151

View Adoptable Dogs & Learn More →

From My Kitchen: Old-Fashioned Yak & Barley Soup

Hearty homemade comfort food for chilly San Luis Valley evenings.

With nighttime temperatures dipping below freezing in the San Luis Valley, a steaming bowl of homemade soup is especially welcome. I had 2½ pounds of yak soup bones in my freezer and decided to turn them into an old-fashioned barley soup. Roasting the bones first gave the homemade broth a distinctive, rich flavor.

From my kitchen: After 90 minutes in the Instant Pot, the yak meat was wonderfully tender. The bone broth had a unique flavor—a little stronger than I expected, but pleasantly different from a traditional beef soup. With pearl barley, potatoes, and carrots, it made a satisfying cold-weather dinner. If you don't have yak, meaty beef soup bones or beef shanks work well too.

Servings: About 4 generous portions
Equipment: 8-quart Instant Pot and roasting pan
Time: Allow about 4–5 hours, including roasting, pressure buildup and releases.

Ingredients

For the broth:

• 2½ pounds thawed yak soup bones (or beef soup bones)
• 7 cups water
• ½ medium onion, quartered
• 2 garlic cloves, smashed
• 2 bay leaves
• 1 teaspoon Mrs. Dash Original Seasoning
• 1 tablespoon Worcestershire sauce
• ½ teaspoon black pepper
• 1 tablespoon olive oil

For the soup:

• ½ cup dry pearl barley, rinsed
• 2 medium potatoes, peeled and cut into ¾-inch cubes
• 2 medium carrots, sliced thickly
• 4½ cups prepared yak broth, plus more if needed
• Cooked yak meat removed from the bones
• Salt and pepper to taste

Instructions

1. Roast the bones. Preheat oven to 425°F. Lightly coat thawed bones with olive oil and roast on a pan for 35–45 minutes, turning halfway through, until browned.

2. Make the broth. Transfer bones to the Instant Pot. Add water, onion, garlic, bay leaves, Mrs. Dash, Worcestershire sauce and pepper. Keep below the maximum fill line. Pressure cook on High for 90 minutes, then let pressure release naturally for 25–30 minutes before releasing any remainder. Remove bones; when cool enough, pull off and shred the tender meat. Strain the broth, discarding bones and cooked aromatics.

3. Cook the barley. Return 4½ cups strained broth to the Instant Pot. Add rinsed pearl barley. Pressure cook on High for 15 minutes, allow 10 minutes natural release, then release remaining pressure.

4. Add vegetables and meat. Stir in potatoes, carrots and shredded yak. Add broth if needed so vegetables are mostly submerged. Pressure cook on High for 3 minutes, followed by a careful quick release.

5. Finish and serve. Stir gently, check that the vegetables and barley are tender, and adjust salt and pepper. Add more broth for a soupier consistency, or mash a few potato pieces to thicken. Serve hot with crusty bread or biscuits.

Tips from My Kitchen

No yak? Beef soup bones or meaty shanks are a good substitute.

Use regular pearl barley: quick-cooking barley needs different timing.

Save the broth: freeze any extra for future soups, stews or gravy.

Leftovers: barley keeps absorbing liquid, so add broth when reheating. Refrigerate promptly and use within 3–4 days, or freeze.

Sometimes the best meals begin with something tucked away in the freezer. This one turned a package of soup bones into a warming dinner, with plenty of flavor and tender meat.

Have a family recipe, cooking tip or kitchen tradition to share? Send it to editor@thesanluisvalleybeat.com. We'd love to hear what's cooking in kitchens across the San Luis Valley.