Rancho De Chimayo Cookbook

The distinctive New Mexico style of Southwest cooking. From a celebrated eatery.

Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.

Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.

Over 300 recipes explore the common elements and regional differences of border cooking.

Whether you're a visitor or a local looking for something different, New Mexico Off the Beaten Path shows you the Land of Enchantment with new perspectives on timeless destinations and introduces you to those you never knew existed--from the best in local dining to quirky cultural tidbits to hidden attractions, unique finds, and unusual locales. So if you've "been there, done that" one too many times, get off the main road and venture Off the Beaten Path.

Includes beautiful recipes for southwestern cuisine.

Originally published: Santa Fe, New Mexico: Clear Light Publishing, 2009.

The name "Chimayó" is derived from the Tewa Indian term Tsi Mayoh and was given to a sacred place of the Pueblo Indians located in the foothills of the Sangre de Cristo Mountains between Santa Fe and Taos. Many of the Spanish colonists who settled in Chimayó after peaceful reentry to New Mexico in 1692 were descendants of those who left Castile and Extremadura. Nurtured by their faith and strengthened by the traditions and skills they brought from Spain, settlers converted a harsh environment into a fertile, green valley that provided them a livelihood for several generations. In 1810, Don Bernardo Abeyta, a prominent citizen of Chimayó, discovered a crucifix buried near a sacred well of healing earth, where he built a church. This is the site of present-day Santuario de Chimayó, also known as the "Lourdes of America." Over the centuries, the descendants of Chimayó colonists developed a unique weaving tradition that is also known throughout the world. Present-day Chimayó offers a unique glimpse into a culture that has endured for centuries.