Rancho de Chimayo Cookbook

Overview

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 ...

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Overview

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.

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Editorial Reviews

From the Publisher

The Rancho de Chimayó Cookbook offers a beautiful glimpse into the still-vibrant cuisine of New Mexico. With the blending of centuries-old Spanish culture with native and modern American, a unique and delicious cuisine has emerged—one that will inspire journeys to the source and delicious meals from your kitchen.”
—Rick Bayless, author and host of Public Television’s Mexico: One Plate at a Time and chef-owner of Chicago’s Frontera Grill, Topolobampo, and Xoco

“Forty years ago when we pondered the feasibility of a guide to restaurants that serve great regional food around America, our first dinner at Rancho de Chimayó was strong persuasion to proceed. Here was—and continues to be—a fount of New Mexican fare at its finest. How wonderful it is that Cheryl and Bill Jamison’s cookbook gives us all a chance to savor not just Rancho de Chimayó’s magnificent food, but the spirit of a unique restaurant that is nothing less than a national treasure.”
—Michael Stern, Roadfood.com

Library Journal
Rancho de Chimayo is a family-run restaurant in the pilgrimage town of Chimayo that has attracted a loyal national following. In 1965, the owners converted an ancestral home to a restaurant, envisioning it as just part of a reconstructed colonial village (now there is an inn as well); the Rancho currently serves its traditional native New Mexican food to several hundred people a day. Many of the dishes included here will be familiar to Tex-Mex aficionados, but some, particularly the desserts, will be new; most are simple and quick to prepare. For area and subject collections.
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Product Details

  • ISBN-13: 9780762791392
  • Publisher: Lyons Press, The
  • Publication date: 5/6/2014
  • Edition description: Revised
  • Pages: 240
  • Sales rank: 521,546
  • Product dimensions: 9.00 (w) x 7.40 (h) x 0.90 (d)

Meet the Author

Cheryl and Bill Jamison are the authors of sixteen cookbook and travel guides and write with passion and wit about the food and culture of the Southwest. They are among the nation’s most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and frequent guest instructor appearances at top cooking schools. They live in Tesuque, New Mexico. Visit them at CookingWithTheJamisons.com

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