The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico 50th Anniversary Edition

243 Pages·2014·61.345 MB·English

by  Cheryl Alters Jamison, Bill Jamison

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Authentic Family Recipes from
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the Celebrated Landmark Restaurant S
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“The Rancho de Chimayó Cookbook offers a beautiful glimpse into the still-vibrant cuisine
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of New Mexico. With the blending of centuries-old Spanish culture with native and
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modern American, a unique and delicious cuisine has emerged—one that will inspire
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journeys to the source and delicious meals from your kitchen.”
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—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 H
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“Forty years ago when we pondered the feasibility of a guide to restaurants that 5
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serve great regional food around America, our fi rst dinner at Rancho de Chimayó was strong 0 The
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persuasion to proceed. Here was—and continues to be—a fount of New Mexican fare at its fi nest.
A Rancho de Chimayó

How wonderful it is that Cheryl and Bill Jamison’s cookbook gives us all a chance to savor NC
not just Rancho de Chimayó’s magnifi cent food, but the spirit of a unique restaurant N
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that is nothing less than a national treasure.” V
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—Michael Stern, Roadfood.com RM
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R The Traditional Cooking of New Mexico
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Situated just 30 miles north of Cheryl Alters Jamison I
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Santa Fe off the High Road to and Bill Jamison are O
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Taos, the highly acclaimed among the nation’s
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Rancho de Chimayó Restaurant most-lauded culinary
has been serving traditional New professionals, with K
Mexican cuisine in a beautiful honors that include
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setting for half a century. The four James Beard
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atmosphere at this traditional Awards, an IACP award,
Spanish hacienda, surrounded and frequent guest instructor appearances at top O
by mountains, is rivaled only by the fi ne, native cooking schools. They live in Tesuque, New Mexico.
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cooking served in the grand early tradition by Visit them at CookingWithTheJamisons.com.
generations of the Jaramillo family.
Cover design by Diana Nuhn
Cover photographs © Sharon Stewart
Lyons Press is an imprint of
Globe Pequot Press
Guilford, Connecticut
LyonsPress.com LYONS
PRESS
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The
rancho de Chimayó

C o o k b o o k
The Traditional Cooking of new Mexico
50th Anniversary Edition
Cheryl Alters Jamison
and bill Jamison
Photographs by sharon stewart
Lyons Press
Guilford, Connecticut
An imprint of Globe Pequot Press
RanchoDeChimayo_3pp_CS55.indd 1 1/29/14 1:11 PM
Copyright © 2014 by Cheryl Alters Jamison and Bill Jamison
ALL RIGHTS RESERVED. No part of this book may be reproduced or transmitted in any form by any means,
electronic or mechanical, including photocopying and recording, or by any information storage and retrieval
system, except as may be expressly permitted in writing from the publisher. Requests for permission should be
addressed to Globe Pequot Press, Attn: Rights and Permissions Department, PO Box 480, Guilford, CT 06437.
Lyons Press is an imprint of Globe Pequot Press.
All archival photos courtesy of the Rancho de Chimayó or Florence Jaramillo unless otherwise credited. All
other photos by Sharon Stewart except the following, licensed by Shutterstock.com: pp. 66, 67, 80, 108, 139,
151, and 175. Sunflower design elements and decorative borders licensed by Shutterstock.com.
Text design: Sheryl P. Kober
Layout artist: Melissa Evarts
Project editor: Meredith Dias
Food and prop styling: Cheryl Alters Jamison
Library of Congress Cataloging-in-Publication Data
Jamison, Cheryl Alters.
The Rancho de Chimayó cookbook : the traditional cooking of New Mexico / Cheryl Alters Jamison and
Bill Jamison ; photographs by Sharon Stewart. — 50th anniversary edition.
pages cm
Summary: “Recipes from a destination restaurant for locals as well as tourists to Santa Fe and Taos”—
Provided by publisher.
Includes index.
ISBN 978-0-7627-9139-2 (paperback)
1. Cooking—New Mexico. 2. Cooking, American—Southwestern style. 3. Rancho de Chimayó (Restaurant :
Chimayó, N.M.) I. Jamison, Bill. II. Rancho de Chimayó (Restaurant : Chimayo, N.M.) III. Title.
TX715.J3 2014
641.59'789—dc23
2014001586
Printed in the United States of America
10 9 8 7 6 5 4 3 2 1
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For Lauren Belen Jaramillo Ross,
may you ennoble your heritage as profoundly
as your mother and grandparents have
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Contents
Part I
rancho de Chimayó: The restaurant and Its Traditions
The restaurant That’s a Way of Life 3
America’s spanish Heritage 19
The Allure of Chimayó 35
Part II
The Food and Its Preparation: An evolving Tradition
Cooking Chimayó style at Home 54
Chile sauces | Salsas de Chile 58
breakfast | Desayuno 71
Appetizers and soups | Aperitivos y Sopas 89
salads | Ensaladas 101
Main Dishes | Comidas Principales 115
side Dishes | Platos Adicionales 157
bread | Pan 171
Desserts | Postres 181
beverages | Bebidas 203
suggested special Menus 219
Mail-order sources for new Mexico Products 225
Acknowledgments 227
recipe Index 228
General Index 230
About the Authors 234
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Florence and Arturo Jaramillo, shortly before opening,
on the back patio before it was covered.
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Part I
rancho de Chimayó:
The restaurant and
Its Traditions
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An early ad campaign for the
signature Chimayó Cocktail.
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The restaurant That’s a Way of Life
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obody forgets rancho de Chimayó. The memories are often a
collage of images. The homey adobe hacienda, radiantly warm and
earthy. Ristras of red chile hanging from the roof around the front
door. The glow on the terrace in the summer from the brilliant
southwestern sunset, or inside in the winter from one of the cozy
corner fireplaces. Gracious hospitality, so guileless and genteel at
the same time. Above all, the robust cooking, full of authentic new
Mexico flavor—never bland, never dainty, never nouvelle.
Craig Claiborne remembered the hearty carne adovada, redo-
lent of those fiery red chiles above the door. Maybe for you it’s the
flautas, the enchiladas, the tamales, the posole, or the densely lus-
cious flan, a world-class custard. Almost everyone treasures the taste
of the fluffy sopaipillas, the distinctive new Mexican bread served
with most dishes.
As compelling as the food is, though, it’s not quite the essence of
the allure at restaurante rancho de Chimayó. The reason the res-
taurant is so memorable is that it is more than a restaurant. Arturo
and Florence Jaramillo, the founders, envisioned it as living tribute
to the spanish American heritage of new Mexico. In addition to the
native cooking of the area, rancho de Chimayó serves its guests a
way of life.
When asked about the Jaramillos’ goals a month before the 1965
opening, Arturo said, “I want this to be a different restaurant. I want
the guests to feel they have been invited into an old spanish home
where the food and the atmosphere are in the grand early tradi-
tion.” That was the inspiration years ago and it’s still the effect. As
Florence Jaramillo put it in recent years, “For all of us—not just the
Jaramillo family, for all of us who appreciate this land and culture—
this restaurant is one place the way of life here stays alive.”
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