Step through the door, and you’ll think you stepped across the border. Festive lighting, wrought iron detail, Southwestern throw pillows in each booth and an authentic Mexican tile floor create this fabulous illusion.

Start with a signature Chimayo Margarita, a local’s favorite. Don’t miss the dipping sauce that’s served with the fresh baked bread. Favorites include the Crown Roast of Barbecue Spareribs with a chipotle and caramelized pineapple glaze served with buttermilk whipped potatoes and Dos Equis beer-battered onion rings.

The Mexican Chocolate Fondue for four served with atureen of melted espresso-cinnamon chocolate with dipping favorites like homemade churros and sopapillas, and fresh fruit.


Meet the master behind Chimayo’s delectable dishes…

Arturo Flores is one of Bill White Enterprises’ longest-standing and most loyal employees. His career with the company and his first job in a kitchen began 18 years ago, when he was hired to work at Grappa Italian Café as a dishwasher.

Now the Executive Chef Chimayo Southwestern Restaurant, Flores’ journey with the company and as a chef is an incredible story of success and dedication. Moving to the United States from Mexico in 1993 after completing law school, Flores originally thought he would return to Mexico after working and saving money for six months to pursue a career in law.

Realizing that his passion was not in the courts, but rather in the kitchen, Flores decided to follow his heart and make a more permanent move to the US. Advancing to the position of Food Runner at Grappa after a short time, Arturo Flores’ interest in food and cooking began to blossom. Flores was quickly promoted to Expeditor and Prep Chef.

During this time, Flores learned the basics of cooking, preparing sauces, plating food and expediting. Flores was brought on to work in White’s second restaurant venture, Chimayo Southwestern Restaurant, where he worked as an Expeditor and then Sous Chef before being promoted to Executive Chef in 2000.

His love for his job and for cooking inspire him to work fervently, ensuring that his kitchen runs flawlessly. Although he has had no formal culinary training, Flores describes his advancement as a chef and within the company as attendance at “the school of Bill White.” Working closely with White for almost two decades, Flores has continually had the opportunity to learn from his boss everything from technique to blending flavors to working with new ingredients. When given the opportunity to work in the kitchen with White on parties and events, Flores says that this is still one of his favorite parts of his job. Ever passionate, Flores believes that cooking is “something from the heart.” He enjoys creating new dishes and making menu changes to utilize seasonal ingredients and keep everything fresh.