In ShortTuck into a pre-tee time breakfast of Texas challah French toast stuffed with strawberries and cream cheese. At lunch, Native American fry bread comes topped with Anasazi and rattlesnake beans, machaca beef and ranchero sauce. Follow an afternoon of golf with a round of drinks and stone-ground corn turnovers filled with crab or pumpkin-seed crusted shrimp with an ancho chile melon salsa. At dinner, try blue corn and squash ravioli or quail and cactus-pad stir fry.