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.
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- 1½ oz Tequila
- 1 oz apple cider
- 1/4 oz lemon juice
- 1/4 oz creme de cassis
- Pour the tequila and unfiltered apple cider into glass over ice. Add the lemon juice and creme de cassis and stir. Garnish and serve.
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.
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