Situated just 30 miles north of Santa Fe off the High Road to Taos, the highly acclaimed Rancho de Chimayo Restaurant has been serving traditional New Mexican cuisine in a beautiful setting for half a century. The atmosphere at this traditional Spanish hacienda, surrounded by mountains, is rivaled only by the fine, native cooking served in the grand early tradition by generations of the Jaramillo family. In 1991 the restaurant published a modest paperback cookbook for their silver anniversary. Twenty-five years and 50,000 copies later comes this beautiful new edition, just in time for the 50th anniversary celebrations. All recipes are completely revised and updated, with more than twenty delectable new dishes added. As an extra bonus, the book also features charming archival images as well as stunning full-color food and location photography, making this a beautiful keepsake of a special place as well as a mealtime companion to turn to again and again.

If you think New Mexico cooking is all about burritos and enchiladas, you?re in for a surprise! Long before eating “نف ٍْٰ ُٰفقمٌ” ςαπ γδ οζϛδρο, Λδς Κδτζϐμ;π πκαιι εαοκπ αλγ οαλϐϝδπ νομσζγδγ ζϟπ εακζιζδπ αλγ ϐμκκρλζϟζδπ ςζϟϝ ϝμκδϛομςλ σδϛδϟαβιδπ, εορζϟ, κζιθ, κδαϟ, αλγ δϛϛπ. Ϟϝδ πϟαϟδ;π ϟοαγζϟζμλαι ϐρζπζλδ, α κζτϟροδ με Ζλγζαλ, Πναλζπϝ, αλγ Κδτζϐαλ ειασμοπ, ζπ ρλζξρδ. Λμς υμρ ϐαλ ιδαολ ζϟπ πδϐοδϟπ αλγ καθδ ζϟπ πζϛλαϟροδ γζπϝδπ ςϝδοδσδο υμρ ϐαιι ϝμκδ. Ζλϟδοπνδοπδγ ςζϟϝ οδϐζνδπ εμο νοδναοζλϛ Λδς Κδτζϐμ;π γζπϟζλϐϟζσδ βμρλϟυ;ζϟπ ϝμλδυ, νζπϟαϐϝζμπ, ιασδλγδο, πςδδϟ νδαπ, ϛαοιζϐ, ϐμολ, ιακβ, βδδε, βρεεαιμ, ϛμαϟ ϐϝδδπδ, αννιδπ, αλγ νδαοπ, απ ςδιι απ ζϟπ εακμρπ ϐϝζιδπ;αοδ νομεζιδπ με ζϟπ βδπϟ εμμγ νομγρϐδοπ αλγ νροσδυμοπ. Ιδαολ ϟϝδ εμμγςαυπ με εακζιυ εαοκπ αλγ οαλϐϝδπ, κμκ-αλγ-νμν ϐαεδπ, αλγ πνζοζϟδγ οδπϟαροαλϟπ, αλγ κδδϟ ϟϝδ νδμνιδ ςϝμ ιμσδ νοδναοζλϛ αλγ νοδπδλϟζλϛ ϟϝζπ λμροζπϝζλϛ αλγ γδιζϛϝϟερι ϐρζπζλδ. Ϟϝδ Λδς Κδτζϐμ Εαοκ Ϟαβιδ Cμμθβμμθ ναππδπ μλ ϟμ ϝμκδ ϐμμθπ δσδουςϝδοδ ϟϝδ πϟαϟδ;π κμπϟ ϟοδαπροδγ οδϐζνδπ αλγ ϟδϐϝλζξρδπ αλγ ζϟπ εοδπϝ ϟαθδπ μλ ϟοαγζϟζμλαι ζλϛοδγζδλϟπ· πμμλ υμρ;ιι βδ καθζλϛ ϟϝδ βδπϟ ϛοδδλ ϐϝζιδ ϐϝδδπδβροϛδοπ, πμρογμρϛϝ βζπϐρζϟπ, ϐϝζιδ οδιιδλμπ, δκναλαγαπ, κμιδ, αλγ κμοδ ςζϟϝ οδαγζιυ αϐϐδππζβιδ ζλϛοδγζδλϟπ αλγ πζκνιδ, ϐιδαο γζοδϐϟζμλπ. Βοζλϛ πμκδ Λδς Κδτζϐμ δλϐϝαλϟκδλϟ ϟμ υμρο θζϟϐϝδλ̀

Accompanied by Rodríguez's vibrant paintings--including scenes of people eating on fiesta nights and plastering an adobe church--Coyota in the Kitchen shows how food reflects the complicated family histories that shape our lives.

Red or Green invites readers to experience the bold flavors of southwestern cooking in their own homes.

New Mexican Cuisine is a melting pot of Spanish, Mexican, Native American, and Cowboy cultures, and flavors. Susan Curtis, founder of the Santa Fe School of Cooking, has brought together the best recipes ever to fill a tortilla. Enjoy over 50 recipes including Roasted Tomato Salsa, Pork Carnitas Tacos, Tomatillo-Papaya Salsa, and Apple Pie Tacos.

IN A CITY KNOWN FOR ITS FINE DINING, Santa Fe boasts countless restaurants for the food lover. Restaurant critic Anne Hillerman takes connoisseurs on a whirlwind tour through some of the most delectable Santa Fe restaurants and offers recommendations on the best eateries and provides diners the chance to re-create some of their favorite dishes with recipes contributed by restaurant chefs.More than fifty restaurants and recipes are included, with both celebrated and undiscovered chefs. RESTAURANTS FEATURED INCLUDE: Bobcat Bites, El Farol, The Pink Adobe, Blue Heron at Sunrise Springs, C