The Chimayó is a Tex-Mex cocktail made by combing tequila, apple cider, lemon juice, and crème de cassis in an old-fashioned glass filled with ice and stirring it until mixed then garnishing with an apple slice for serving.
If you are really ambitious you can make your own apple cider to use in this drink. Just wash, core, and slice a number of apples, place them in a blender, and puree. Then using a cheesecloth, press the puree into a glass container to extract the juice. The resulting apple cider can be stored in the refrigerator for about a week.
Chimayó Cocktail
Please Rate this Recipe
Ingredients
- 1½ oz Tequila
- 1 oz apple cider
- 1/4 oz lemon juice
- 1/4 oz creme de cassis
Instructions
- Pour the tequila and unfiltered apple cider into glass over ice. Add the lemon juice and creme de cassis and stir. Garnish and serve.
Notes
The Chimayo was invented in the 1960s by Arturo Jaramillo at his New Mexico, Rancho de Chimayó restaurant to use up an abundance of apples they had.
History of Rancho de Chimayó Restaurante
The Rancho de Chimayó Restaurante was opened in 1965 by Florence Jaramillo and her husband Arturo. Their food has been described as a “no-frills take on New Mexican cooking, with its obvious influences from Mexican and Native American cultures.” Their “signature dish” is the Carne Adovada.
When the Jaramillos opened the restaurant, they thought they would be able to capitalize on the increasing popularity of the nearby Santuario, since there were no other restaurants in the area.
- In 1985, the Jaramillos was named “Restaurateur of the Year” by the National Restaurant Association.
- In March 2014 it was named one of New Mexico’s Culinary Treasures.
- The restaurant is a 2016 James Beard Foundation Award American Classic in Chimayó, New Mexico.
Recipe Roundup Weekly Newsletter
Signup to receive our new recipes every week. Every Monday we send out last week’s newly published recipes. Never miss a recipe from Hispanic Food Network.
and then 
Chimayo Tex-Mex?! Seriously??? It was invented in Chimayo, New Mexico. It’s even in the name. It’s not even known much outside of Northern NM. NOT to mention, New Mexico is quite famous for its own style of cuisine, separate and distinctive from other regional cuisines in the roundly Mexican category. Saying this is Tex-Mex is like saying Gelato is French since Firenze, Italy, where it was invented, is close to France.
Hello Maria,
Thank you for your comment and for sharing your insights about the rich culinary tradition of Chimayó, New Mexico. We understand your concern regarding the classification of a dish from Chimayó as Tex-Mex and appreciate the opportunity to explain our approach to categorizing recipes on our website.
Our decision to classify certain recipes under the Tex-Mex category stems from a broader interpretation of Tex-Mex as a fusion cuisine that reflects the culinary traditions found along the entire U.S.-Mexico border, including Texas, New Mexico, Arizona, and California. While we recognize that the term “Tex-Mex” historically originated in Texas, it has become widely associated with a style of Mexican-American cuisine that encompasses influences from across these bordering states. This association is due to the shared cultural and culinary heritage with Mexico found throughout the region.
We acknowledge that each of these states, including New Mexico, has its own unique culinary traditions that are distinct and deserving of recognition. However, our categorization system is based on country of origin, and we aim to simplify the classification of recipes without diminishing the diversity and richness of the culinary landscapes they represent. By using the term “Tex-Mex,” we do not intend to overlook the specific origins and nuances of each dish but rather to provide our audience with a familiar reference point that captures the essence of American-Mexican fusion cuisine as a whole.
We truly value feedback like yours as it challenges us to think critically about how we categorize and present recipes. Your suggestion prompts us to consider whether there could be alternative ways to acknowledge the distinct culinary traditions of New Mexico and other regions within our current framework. We are open to suggestions and will thoughtfully consider any ideas that could help us improve our site’s categorization system to better honor the rich diversity of Hispanic and Hispanic-influenced cuisines.
Thank you again for your passionate input. It is clear discussions like these are vital for fostering a deeper appreciation and understanding of the culinary traditions we aim to celebrate on our platform.