Pasatiempo - - MIXED MEDIA -

The lo­ca­tion of North­ern New Mexico’s best red chile is de­bat­able, but a se­ri­ous con­tender on any con­nois­seur’s list is Ran­cho de Chi­mayó Res­tau­rante, which cel­e­brates its 50th an­niver­sary on Satur­day, Sept. 19, from noon to 5 p.m. In ad­di­tion to its fa­mous chile, the res­tau­rant of­fers New Mexico clas­sics like sopaip­il­las, chile rel­lenos, and carne adovada, all served in the his­toric Jaramillo ha­cienda, orig­i­nally built in the late 1800s. Florence Jaramillo (an of­fi­cial New Mexico Culi­nary Trea­sure) opened the res­tau­rant with her for­mer hus­band, Ar­turo Jaramillo, in 1965. Now in her eight­ies, Florence vis­its the res­tau­rant daily, where she greets din­ers and helps over­see oper­a­tions. The cel­e­bra­tion on Satur­day in­cludes live mu­sic by Mari­achi Bue­naven­tura, New Mexico’s first all-fe­male mari­achi group; Los Pri­mos, a tra­di­tional Latin Amer­i­can folk mu­sic ensem­ble; and Per­fec­ción de Chi­mayó, a lo­cal fam­ily band. For those who want to take home a piece of Chi­mayó with them, copies of The Ran­cho de Chi­mayó Cook­book: The Tra­di­tional Cook­ing of New Mexico, 50th An­niver­sary Edi­tion (Lyons Press, 2014), will be avail­able for sale. The book was writ­ten by Ch­eryl and Bill Jami­son, au­thors of more than a dozen cook­books and the re­cip­i­ents of four James Beard Awards, among other culi­nary hon­ors, and in­cludes a history of the res­tau­rant and lots of full-color pho­to­graphs. Bill Jami­son died in March of this year. The Ran­cho de Chi­mayó Cook­book is part of an ad­mirable legacy: While the recipes are cru­cial, it also cap­tures the essence of the place it­self. — Adele Oliveira

Florence Jaramillo

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