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

by Cheryl Alters Jamison, Bill Jamison

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.

Genres: Cookbooks, Cooking, Reference

134 pages, Paperback

First published January 1, 1991

Reviews

[Kathleen · Rating 4 out of 5]

It's great to find an authentically New Mexican old school cookbook. There's a surprisingly few recipes -- but they look great so far. I'm making the carne adovada, something I haven't had in years, for dinner tonight.

[Mary Louise Sanchez · Rating 5 out of 5]

I already own one Rancho de Chimayo cookbook but bought this 50th anniversary edition on our recent visit to the restaurant in northern New Mexico--off the beaten path from Santa Fe. It includes history of the area, people (including genealogies), and informative pictures that even show how to make fresh goat cheese.

This cookbook will help transport me back in time to my culture and heritage and hopefully help other readers appreciate the beauty of diversity--right here in the United States.

[loafingcactus · Rating 3 out of 5]

The first quarter of the book is a history of Rancho de Chimayo specifically and New Mexico in general. I've read a lot of specific histories of New Mexico but hadn't really thought of the big picture of how it was jerked around in trades that were really about California and other places, I had not known about it's history of indigenous revolt, or it's period of independence as nations clawed at it.

The recipes are a standard assortment. It would not be of interest to someone well-versed in Southwest US cooking, but between the history and these recipes, this would be an excellent souvenir for someone visiting from out of the area which is what the book is supposed to be.

[Charlie · Rating 2 out of 5]

They seriously list Jose Cuervo as the suggested tequila in their cocktails - a company that makes a product that is not made with 100% agave and has taken measures to undermine and destroy smaller, better tequila brands. On top of that, it's the worst tequila on the market and its placement in this book damages the credibility of any other opinion the authors may have about Mexican cuisine.

The links for ordering New Mexico chiles at the end of the book are useful, but also available on Google.

[Nicole Finch · Rating 4 out of 5]

It has some interesting history in the beginning: local, regional, and specific to the restaurant's origins. Obviously it doesn't get into the entire history and situation of colonization, but it is a cookbook, after all. It was cool to see the recipes of this place I've known about almost my whole life.

[Jennifer · Rating 5 out of 5]

I bought this cookbook in Taos on vacation because I like getting cookbooks from the regions we travel. I read this book like a novel and enjoyed it all. Now to cook the recipes! They sound delicious! Highly recommend.

[Shannon Bickham Griesedieck · Rating 4 out of 5]

I love this book and the photos. Ive made several recipes, including the flan, and look forward to making more and visiting the restaurant again in 2021!!!

[Dee · Rating 4 out of 5]

Essential resource if you want to make traditional southern New Mexico cuisine.

[Megan Arellano · Rating 4 out of 5]

We mostly use the red chile recipe. Yet I would say this book is an icon. Iykyk

[Nichole Rottinghaus · Rating 3 out of 5]

found several good recipes - a couple unique ones like "zucchini tamales"

[J · Rating 5 out of 5]

This is an awesome little book fraught with tidbits and cooking tips. It offers recipes that are truly representative of New Mexico cooking. You can't go wrong with this one.