The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico

Overview

The Rancho de Chimayó Cookbook celebrates the traditional New Mexican fare served at one of the nation’s most acclaimed restaurants, nestled 30 miles north of Santa Fe in the mountain village of Chimayó. From mild to lively in seasoning, the recipes have been adapted from classic dishes handed down through generations by the host Jaramillo family.

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Overview

The Rancho de Chimayó Cookbook celebrates the traditional New Mexican fare served at one of the nation’s most acclaimed restaurants, nestled 30 miles north of Santa Fe in the mountain village of Chimayó. From mild to lively in seasoning, the recipes have been adapted from classic dishes handed down through generations by the host Jaramillo family.

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Editorial Reviews

From the Publisher
"The Rancho de Chimayo Cookbook captures the essense of New Mexico's culture and cuisine. The tasty recipes are well written and easy to prepare. They will give any cook a taste of the special place called Chimayo."—Mark Miller, Chef, Coyote Cafe, Santa Fe

"Cheryl and Bill Jamison have rounded up the vivid flavors of the Southwest and made them available to cooks everywhere. . . . This is one for delicious bedside reading about a fascinating regional cuisine as well as a useful collection of authentic recipes."—Jinx and Jeff Morgan, Columnists, Bon Appetit
"Family recipes and historical background from one of northen New Mexico's most popular restaurants."—Susan Curtis, Director, Santa Fe School of Cooking

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: 9781558320352
  • Publisher: Harvard Common Press, The
  • Publication date: 10/28/1991
  • Pages: 144
  • Product dimensions: 7.25 (w) x 9.13 (h) x 0.40 (d)

Meet the Author

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice , which has sold over one million copies, and The Border Cookbook . When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations.


Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier.


Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

Authors of fifteen cookbook and travel guides, Cheryl and Bill Jamison write with passion and wit about barbecue, American home cooking, the food and culture of the Southwest, and tropical beach travel. Considered leading authorities on each of these topics, the Jamisons are among the nation's most-lauded culinary professionals, with honors that include four James Beard Awards, an IACP award, and numerous other awards. Bon Appétit has pronounced the Jamisons “the king and queen of grilling and smoking.” They are the authors of many books, including the best-selling Smoke & Spice, which has sold over one million copies, and The Border Cookbook. When not busy researching, developing recipes, or writing, the Jamisons are frequent guest instructors at many prestigious cooking schools, including Les Gourmettes in Phoenix and Central Market's five Texas locations. Cheryl is a guest instructor at the Santa Fe School of Cooking, teaching traditional and contemporary Southwestern and Mexican cooking. She is also a member of the International Association of Culinary Professionals, Slow Foods, and past president of Friends of the Santa Fe Area Farmers' Market and the Northern New Mexico chapter of Les Dames d'Escoffier. Bill grew up in Texas, understanding from birth that smoked brisket was the food of gods. Cheryl grew up in rural Illinois, where 'barbecue' was a Sloppy Joe, so she had some catching up to do. For two decades they have lived in Tesuque, New Mexico, just outside of Santa Fe, in a converted adobe dairy barn shaded by fruit trees.

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Table of Contents

Acknowledgments

Racho de Chimayo: The Restaurant and Its Traditions
The Restaurant That's a Way of Life
America's Spanish Heritage
The Spell of Chimayo

The Food and Its Preparation: An Evolving Tradition
Cooking Chimayo Style at Home
Bebidas - Beverages
Aperitivos - Appetizers
Ensaladas - Salads
Salsas - Sauces
Comidas Principales - Main Dishes
Comidas Adicionales - Side Dishes
Pan - Bread
Postres - Desserts
Suggested Special Menus
New Mexico Products and Mail-Order Services

Index

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