Rancho de Chimayó

50 States, 50 Desserts: America's Favorite Sweet Treats | Condé Nast Traveler

"At Rancho de Chimayó I ate flaky, cinnamon‑sugared sopapillas that have been on the menu for decades—an essential stop for the classic New Mexico sweet‑and‑savory fried‑dough experience." - Arati Menon, Megan Spurrell

The 22 Best Restaurants in Santa Fe, New Mexico | Eater

"This large, hacienda-style New Mexican restaurant, a maze of adobe-walled rooms and tiled patios, makes for a perfect stop after you’ve checked out the nearby Santuario de Chimayó, or while you’re en route to other attractions along the High Road to Taos. For a taste of local history, try the Chimayó cocktail, a cider-and-tequila creation developed by the founder during the area’s apple boom more than a half century ago. It’s perfectly refreshing alongside a bowl of the heady green chile stew. All in all, if you’re craving a drive out of town for lunch to get some fresh air, this is a classic spot. Vibe check: The restaurant is only two minutes from the Santuario, so you’ll be rubbing elbows with visitors shuttled in on tour buses if you visit on the weekend." - Karen Fischer

The 23 Essential Restaurants in Santa Fe

"This large, hacienda-style New Mexican restaurant, a maze of adobe-walled rooms and tiled patios, makes for a perfect stop after you’ve checked out the nearby Santuario de Chimayó, or while you’re en route to other attractions along the High Road to Taos. For a taste of local history, try the Chimayó cocktail, a cider-and-tequila creation developed by the founder during the area’s apple boom more than a half century ago. It’s perfectly refreshing alongside a bowl of the heady green chile stew." - Willy Carleton, Justin De La Rosa, Karen Fischer

Where to Eat Sopapillas in Albuquerque, Santa Fe, and Across New Mexico | Eater

"A celebrated northern New Mexico destination with more than 50 years of history, this restaurant pairs award-winning regional cuisine with an on-site hacienda offering seven guest rooms. Their approach to sopaipillas includes bite-sized, cinnamon-and-sugar versions served at breakfast and a high-volume kitchen that fries batches quickly at higher temperatures (sometimes up to 425°F) to get the characteristic rise and texture; they routinely produce multiple trays daily to meet takeout and dining demand." - Asonta Benetti

"A culinary pilgrimage in the foothills of the Sangre de Cristo Mountains In the foothills of the Sangre de Cristo Mountains north of Santa Fe, the village of Chimayó has become famous for its adobe church, "El Santuario," whose side chapel's dirt floor is reputed to have healing powers. Every Good Friday, tens of thousands of pilgrims make their way to this "Lourdes of the Southwest." Others descend upon this valley for more temporal reasons. Just down the road from the Santuario is the century-old adobe home that houses the "Rancho de Chimayó," a New Mexico institution. Owned by the Jaramillo family, this restaurant is known for its carne adovada--pork that has been stewed to tenderness in red chile . You may or may not believe in the power of the dirt in the Santuario's floor, but the taste of this valley's chile will have you convinced that the terroir--the taste of place--deserves its venerable reputation. Get the "combinación picante" so that you can sample a tamal, rolled cheese enchilada, beans and posole along with the carne adovada. And don't use all of your sopaipilla (the steaming square of puffy frybread) to soak up the chile; save a corner so you can douse it with local honey as a dessert... Chimayó is an easy forty-minute-drive from Santa Fe, on "the high road to Taos." Across the road from the restaurant is a B&B, run by the same family as well."