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Rancho de Chimayó will kick off its 50th Anniversary Celebration with a book signing June 21.
Florence Jaramillo, owner of the historic Rancho de Chimayó Restaurante, along with cookbook authors Cheryl and Bill Jamison, will sign copies of the newly released cookbook, “The Rancho de Chimayó Cookbook – The Traditional Cooking of New Mexico.”
The public is invited to the book signing event from 11:30 a.m. – 2:30 p.m. with entertainment by mariachis and refreshments. The restaurant will be open for lunch and dinner.
Rancho de Chimayó will celebrate its 50th Anniversary on Sept. 19, 2015 with a grand event. The launch of the cookbook commemorates the beginning of more than a year-long celebration of events and festivities.
Jaramillo was recently named a New Mexico Culinary Treasure by the State of New Mexico. “Mrs. J.” as she is know to her customers and staff, is still at the restaurant daily to greet diners and keep things running smoothly. She opened the restaurant in 1965, along with her husband, Arturo Jaramillo, in the restored home of Arturo’s grandparents.
They used Grandma Jaramillo’s recipes, which had never been written down. Fifty years later, they are written down and preserved in this cookbook. Mrs. J and Rancho de Chimayó are celebrating 50 years of history, memories and food by continuing to welcome guests into the hacienda. They want the feel of Rancho de Chimayó to be like coming home.
The Jamisons are the authors of 16 cookbooks and travel guides. They write with a passion and wit about food and culture in the Southwest. They are among the nation’s most lauded culinary professionals with honors including four James Beard Awards, IACP Award, and guest appearances at top culinary schools. Cheryl Jamison is the culinary editor for New Mexico Magazine. They live in Tesuque.
Rancho de Chimayó published a simple paperbook cookbook in 1991 to kick off its 25th anniversary, which sold more than 50,000 copies. With its bright red hardcover, the new cookbook is filled with the same favorite recipes which have been revised and updated, including, red and green chile sauces; huevos rancheros and blue corn pancakes; favorites like carne adovada, tamales and enchiladas; classics like tortillas and sopaipillas; followed by flan and biscochitos.
More than 20 new recipes have been added with the book divided into sections including: chile, breakfast, appetizers and soups, salads, main dishes, side dishes, bread, desserts and beverages (including a recipe for the famous Chimayó Cocktail).
There is a section on menu ideas for celebrations and holidays. The book is filled with stories, history and traditions of the restaurant and Jaramillo family.
There are images by photographer, Sharon Stewart, mixed with historic, archival photos. The book retails for $25 and is published by Lyons Press, Guilford, Connecticut.
For more information, visit ranchodechimayo.com or cookingwiththejamisons.com.