Description
Chimayo isn't the restaurant diners expect to find, especially if they're drawn there by the New Mexican name and promise of burritos. But it is the restaurant that savvy diners in search of culinary excellence always hope to find. The owner here has clung to the restaurant's original name, but revamped the menu to reflect his devotion to farmhouse Italian cuisine. The spectacular pastas are made with eggs laid by Orcas Island chickens and soft red wheat flour, and pork products come from the chef's herd of Mangalitsa pigs.
