Six US Gold Bullion Coins

In the United States, gold coins were first struck at the Philadelphia Mint in 1795. Production of the gold coins was legislated by the Mint Act of 1792 which authorized the ten dollar Gold Eagle, five dollar Half Eagle and the Quarter Eagle whose denomination you would be correct in assuming to be two dollars and fifty cents. So, you see it took a few years before the gold Half Eagles and Eagles were struck, followed by the $2.50 gold Quarter Eagles in 1796. The production of gold coins in the U.S. was more or less continuous until 1933 at the Philadelphia Mint and also at mints in Dahlonega in Georgia, Charlotte in North Carolina, New Orleans in Louisiana, Carson City in Nevada, San Francisco in California, and in Denver, Colorado.

During that period of time there were six denominations of the United States gold bullion coins. By face value they are the twenty dollar Double Eagle containing one ounce of pure gold, the ten dollar Eagle with one half ounce of gold, the five dollar Half Eagle, the four dollar gold Stella (for the 5-pointed star on its reverse), the three dollar gold piece, the $2.50 Quarter Eagle, and last but not least the Gold Dollar weighing in at one-tenth of an ounce of pure gold. The Gold Dollar was produced in 3 design types in the years from 1849 to 1889. The Liberty Head is called Type I and was struck from 1849 until 1854. Type II is the Small Head Indian Princess and was minted from 1854 to 1856. Then from 1856 until 1889 the Type III Gold Dollar was produced and is called the Large Head Indian Princess.

The gold Quarter Eagle, of denomination $2.50 , was in production from 1796 through 1929. During that time there were eight major Quarter Eagle design types. One of the original authorized gold coins, produced only in 1796, is named for its having ‘No Obverse Stars’. From 1796 to 1807 was the Capped Bust, Stars type. The 1808 gold dollar coin type is called Capped Bust to Left. The years 1821 to 1827 saw the production of the type known as Capped Head to Left, Large Diameter, Stars Around Head. The 1829 to 1834 type is the Capped Head to Left, Smaller Diameter, Stars Around Head. From 1834 to 1839 look for the Classic Head type. The Liberty Head gold dollar was minted from 1840 to 1907. And the Indian Head is the type produced from 1908 to 1929.

The minting of $3 Gold Pieces took place in the years from 1854 to 1889. 1879 and 1880 were the only years when the $4 Gold Stellas were produced. The five dollar denomination Half Eagles were minted from 1795 through 1929. Ten dollar Gold Eagles were struck between the years 1795 and 1933. And the period 1849 to 1933 saw the minting of the twenty dollar Gold Double Eagles.

Planning the tastiest Food Tour in the Southwest

What to Expect in a Food Tour in Southwest US?

If the best way to a man’s heart is through his stomach, the same could also be said for places. For many people, the best way to know a place is to enjoy its food. If you’re planning to join a food tour in Southwest US, here’s what you can expect.

Hot, Hot, Hot!

Utah, New Mexico, Nevada, Colorado, California, and Arizona vacations – perfect states for a culinary tour and are located west of the Mississippi River, make up the Southwest region of the United States. Something hot is what all of them have in common and we’re not just talking about the weather, but their specialty dishes, too!

Oldest of All

Southwest cuisine is said to be the oldest living indigenous cuisine in the United States. You can trace its roots beyond Plymouth Rock. People in the Southwest are vastly proud of the past so if you’re joining a food tour in the Southwest US, don’t be surprised if you get a brief history lesson along the way!

An Amalgamation of Everything

If you want to be really specific, you should know that the term Southwestern cuisine is just too broad to define the rich variety of food compromising it. Food from the Southwest can be distinguished among various classes such as American Indian, Mexican, Tex-Mex, and nueva Latina, which is one of the newest additions to this growing regional cuisine. Knowing the difference is something natives always appreciate, maybe enough for a free beer! An excellent Texas tourism excursion.

Major Characteristics of Southwestern Food

If you’re familiar with Mexican cuisine, you’ll probably notice immediately how similar Southwestern food is to it. The differences between both cuisines are subtle, from lesser use of brain, tripe, and other select ingredients to use of larger cuts of meat.

The Difference between Chili and Chile

It’s crucial that you know the difference between the two or you might be in for an incredibly hot surprise and one that will get you running for the nearest gallon of water. Now, chile pertains to pepper native to the Southwest; these have long been considered a staple by the locals. Chili, on the other hand, pertains to a soup or stew containing meat and beans. Either way, be sure to let your server know if you’re not ready to have smoke come off your ears. Better safe than sorry!

Noteworthy Dishes from the Southwest US

Your Southwest food tour could introduce you to a number of spectacular dishes, including but not limited to salsa, chimichanga, chili con carne, taco salad, rattlesnake fillet, pozole, burrito, sopapillas, rice and beans, menudo, chile relleno, nachos, stuffed peppers, taquitos, and King Ranch chicken.

Traditional versus Contemporary versus Upscale

Now, food tours in the Southwest US can be generally classified into three kinds: traditional, contemporary, and upscale. We can find fabulous upscale menus in our California vacations.

Those on a budget could choose between traditional and contemporary Southwestern cuisine. Food tours focusing on traditional dishes often come with history-related side trips.

For those willing to shell out more for a better and greater variety of food, there are high-end tours for contemporary and traditional Southwestern cuisine and of course, there are always the upscale and innovative restaurants to visit. New Mexico, which is the largest producer and consumer of chile in the country, also prides itself as the best state to go for upscale Southwestern cuisine.

Ultimately, however, however you choose to explore the Southwest, a food tour is sure to give you more than a delicious taste of what this part of the United States has to offer.