Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico
Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.
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1⁄2 teaspoon 30 minutes Ahead-of-time note Arturo baking powder baking sheet beef bell pepper black pepper bowl broth brown burritos canola or vegetable caramel Carne Adovada cheddar cheese chicos cinnamon cooking corn husks corn tortillas cornstarch cover cup chopped custard dough dried enchiladas fajitas filling flan flautas flavor flour tortillas fresh frying garlic grated mild cheddar Green Chile Sauce grill Guacamole inches ingredients Jaramillo juice Kahlúa layer lemon lettuce liquid masa meat medium heat Mexican red chile Mexico mild cheddar cheese minced mixture ounces paper towels Pico de Gallo plate pods pork posole potatoes Puebloans Rancho de Chimayó recipe red chile Red Chile Sauce refrigerate restaurant restaurant’s roasted salad salsa Santa Fe saucepan Serve immediately simmer skillet sliced sopaipillas Spanish spoon sprinkle steaks Stir tablespoons taco tamales taste teaspoon teaspoon garlic salt temperature tomatoes tortilla tostada vanilla vegetable oil Vegetarian warm yellow onion