IT'S ABOUT THE FOOD.

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, chile rellenos and carne adovada being the most world renowned. This historic restaurant was the first to put the "Stuffed Sopaipillas" on their menu, therefore being the "creators" of this unique dish.

Try our signature libation, the Chimayó Cocktail - A superb blend of tequila, apple cider, fresh apples and Crème de Cassis. 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 sopaipilla 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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