Customer Reviews

The Rancho de Chimayo Cookbook: The Traditional Cooking of New Mexico (Non)

5 star:		(4)
4 star:		(2)
3 star:		(0)
2 star:		(1)
1 star:		(1)

 

 

The authors of The Rancho de Chimayo cookbook DO love New Mexico. The sub-title states: "The Traditional Cooking of New Mexico," and the cookbook lives up to that statement. The first 48 pages gives history of New Mexico through native foods, folk-lore, spirituality and settlers bringing their own norms of food production. Unfortunately,you will not find the flavor of New Mexico in restaurants outside of N.M. I lived in N.M for 10 years. If you have ever been charmed by N.M.'s food & beauty you can re-create this experience through this cookbook. Try it!

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!

The authors produced a much better book when they compiled The Border. Rancho de Chimayo has very few recipes, some of which call for Velveeta of all things, and the warnings about drinking and driving in the Cocktail chapter, are annoying.

This restaurant may be the darling of the New York food writers, but NY food writers don't know anything about Southwestern food.

Spend your money elsewhere.

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!

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.

An excellent addition to our cookbook library! GREAT recipes!!! We LOVE this cookbook so much we use it every week!

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)!!

I could not wait to get this- I love most of their books. But it had few recipes, and what was there was nothing I did not have in many other books.

The book says on the cover it is about traditional cooking of New Mexico. Then has recipes like fajitas, which they even say came from Texas fairly recently. What is there is fine, but I suppose I expected more traditional native american dishes that had influenced New Mexico, not what I would consider to be typical Tex-Mex.