Perhaps even more than Santa Fe, Chimayó has a quintessential New Mexican flavor, deeply rooted in traditions expressed through cuisine, style, craft, and faith. Just 40 minutes from the capital city, Chimayó makes a delightful day trip to learn about the heritage of Catholic healing, savor hearty carne adovada and sopaipillas at Rancho de Chimayó, shop for woven goods, and bring home bags of freshly ground red chile or a chile ristra.
Chimayó is an epicenter of fine New Mexican crafts, including Trujillo and Ortega family weavings found at Centinela Traditional Weaving Arts, Ortega’s Weaving, and local galleries.
The award-winning restaurant Rancho de Chimayó is a beacon for fans of authentic New Mexican cuisine, open Tuesday to Sunday.
El Santuario de Chimayó, a small adobe church believed to hold healing properties, is open daily.
Look out for the small, metal religious charms called milagros that people leave at the sanctuary to elicit help from saints for specific troubles.
El pocito is the small pit of holy dirt at El Santuario de Chimayó that believers claim possess miraculous healing powers for a wide range of maladies.
Fill up on bags of powdered New Mexico red and green chile and other regional goods at El Potrero Trading Post.
Chimayó lies north of Santa Fe, about a 40-minute drive along the High Road to Taos Scenic Byway. This beautiful stretch of piñon- and sagebrush-lined highway bypasses several New Mexico pueblos as it begins its ascent into the Sangre de Cristo Mountains toward Taos. It’s a fairly straightforward drive up to Chimayó, but if you head on to Taos, be sure to take it slow; the ride can be stomach-churning.
Chimayo is a charming destination in all seasons, through summer greenery, fall color, winter snow, and springtime flowers. Most find their way to town in the summer or fall, as winter can pose challenges with snow and ice. Note that the sanctuary is open daily from morning to very early evening, and the Rancho de Chimayó is closed on Mondays.
Chimayó has long been known for its red chile, grown for generations in the surrounding valley. The Chimayó heirloom variety is from these original local seeds, and fans are willing to pay the price for its unique, earthy flavor. Street vendors or local shops will likely have this and other local red chile powder (chile molido) to make red chile sauce, which, along with green chile sauce, forms the basis of New Mexican cuisine.
