Rancho de Chimayo Cookbook: Traditional Cooking of New Mexico

Tiny poor quality book with almost no recipes. First half of book history of something (who cares). Then simple useless recipes! I’ve never seen junk like this sold. I’m very unhappy!

Have gone to Chimayo since 1967. The book tells me how to produced some of the Rancho's fantastic dishes -- BUT, YOU MUST USE CHIMAYO DRIED PEPPERS (available on the web)!!

As a native of New Mexico, now in California, this is a great connection to home. Receipes are easy and true to the native cusine of the State. Not to mention, Rancho de Chimayo has always been a favorite place for me to dine. Brings back many fond memories and lets me enjoy them again. If you travel to New Mexico, don't miss the high road to Taos.

Have visited this restaurant many times while in the Santa Fe, New Mexico area. This little cookbook captures very well the essence of the restaurant and traditional northern New Mexican cuisine. No trip to Santa Fe is complete without the short drive into the beautiful countryside to enjoy a meal at the Rancho de Chimayo. I have never been disappointed when trying a recipe from the book. The good news is that the restaurant now sells bottles of their own salsa, red chile sauce, green chile sauce, and adovada sauce. We load up on these everytime we are there, and use them when making the recipes from the book - so easy! The sauces can be obtained through mail order as well. Check out their website. Hope you will enjoy reading and using this book as much as I have!

This book is a 'must have' for anyone who wants to replicate the cooking of northern New Mexico. If you have ever traveled to New Mexico, especially to Santa Fe or Taos, and marveled at the spritely seasoning and traditional food preparations, you may have tried to duplicate those flavors at home. Don't try it with conventional Tex-Mex cookbooks. This is a different animal. You need the Rancho de Chimayo Cookbook and you need to get good chiles from New Mexico (I order from www.thechileshop.com). There are not a lot of recipes, but the ones that are there are the real enchilada. After living in Albuquerque for 8 years, I tried many options for cooking the red chile and green chile enchiladas that are so essential to the New Mexico cocina. The recipes in this book are the first that tasted right -- and taste right every single time. Try it, you'll like it!