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Fire-roasted green chiles are balanced with sugar and apple cider vinegar to highlight this iconic New Mexican flavor in a unique way
Amber glass bottle
The March Hare in the Moon
Each rabbit bears Ward Brinegar's official name stamp
dishwasher
Rancho de Chimayo Cookbook by Cheryl Alters Jamison and Bill Jamison Apparel Fire-roasted green chiles are balanced50th Anniversary Edition Celebrates the flavorful traditional cooking of New Mexico as practiced at the states famed Restaurante Rancho de Chimay. This recently expanded edition includes more recipes and stunning photos, both historical and contemporary. The Rancho de Chimay Cookbook captures the essence of New Mexicos culture and cuisine. Mark Miller, Santa Fe master chef and author of Coyote Caf Cookbook 234 pages 7 1 2" X 9"
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