This is the second cookbook we’ve had the pleasure of putting together with the Jaramillo family and their Rancho de Chimayó team. Arturo Jaramillo and Dan Jaramillo gave us immeasurable assistance with background and historical information. David Ortega, Ellen Brad-bury, Susan Curtis, Dr. Paul Bosland, Léona Tiede, and Pat Trujillo Ovieda also helped provide or confirm material.
We appreciate the help of the restaurant staff, past and present, and must especially thank Janet Malcom, kitchen manager now for more than decade. She put up with us shadowing her and quizzing her about everything from chile to chicos. Founding cook Genoveva Martinez, now long retired and approaching her hundredth birthday, gave us an immersion into Chimayó kitchens and food traditions back in the early 1990s, and her kindness, enthusiasm, and—well, spunk—will be remembered forever.
Every customer who has walked through the door has helped the restaurant become the icon it is today. While these patrons now come from around the world, it was the people from the village, the valley, and northern New Mexico who were there from the beginning.
Thanks, Doe Coover, for making this project happen. Mary Norris and gang at Globe Pequot, a big round of applause. Our appreciation extends as well to the publishers of the original Rancho de Chimayó Cookbook, Harvard Common Press. Sharon Stewart, thanks for capturing the dishes and their cultural significance so effectively in photos. Zina Jundi, no one can get out the word better than you.
Most of all, we acknowledge Florence Jaramillo, known affectionately and respectfully to all as Mrs. J, and daughter Laura Ann Jaramillo Ross, the two people whose support was absolutely essential. Without them there wouldn’t be a cookbook and, more important, not a Rancho de Chimayó. Happy fiftieth birthday. ¡Salud!