New Mexico cuisine, permeated by the two official state vegetables of pinto beans and chile, is a tradition of regional cultivation, seed varieties and recipes passed down for generations.  The fertile village of Chimayo, nestled in the Sangre de Cristo foothills of the Rocky Mountains, is known not only for it's miraculous Santuario but also for it’s unique sought after varietal of red chile.  

Florence and Arturo Jaramillo cultivated the menu for Rancho de Chimayó based on personal, local and ancestral family influences.  Over the past 50 years, the restaurante became famous for it’s signature dishes of spicy guacamole, hand rolled tamales, blue corn enchiladas, carne adovada and chile rellenos.  A refreshing prickly pear margarita made with our signature tequila or glass of fine wine from our full bar will compliment your meal but please leave room for a fluffy sopapilla dipped in fresh local honey or one of our seasonal desserts as a finale to your visit.  

You are part of our family when you're here. 


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