FOODIE FIESTA: RANCHO DE CHIMAYÓ RESTAURANTE
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