A modern American bistro serving scratch-made Southwestern, Latin, and Mediterranean-inspired dishes.chimayodurango.com Downtown Durango, ColoradoJoined November 2024
The Blueberry Lemon Drop: Titos, Pierre Ferrand Dry Curacao, blueberry simple syrup, and lemon, with a blueberry-sugar dusted rim. You might have just met your new best friend 💃
Crunchy pistachio meets creamy ricotta garlic sauce, roasted cauliflower, and spicy house-made sausage. Now add one of our killer cocktails and suddenly, dinner’s a whole vibe. 🍸
Here at Chimayo, it’s locals serving locals, regulars turning into friends, and a menu built for people who know good food when they taste it. If you know, you know. And if you don’t, tonight’s a good night to fix that. 😉
Meet our latest seasonal soup: Olathe Sweet Corn. Let this coy soup lure you in, your palate will be shocked by its rich complexity, especially after being deceived by its mellow appearance. Local Olathe corn, leeks, cream, chile de arbol, and cilantro.
Our take on the dirty martini is all about balance; smooth, salty, and just sharp enough to keep you guessing. Woody Creek potato vodka, ice-cold, in a glass that means business.
Not your average bar pour. Not your average night.
At Chimayo, we strive to ensure the happiness of all of our guests. On the wagon? Try our non-alcoholic Peach Mai Tai made with in-house Palisade Peach puree, orgeat, lime, and cardamom. You're probably going to want another one.
Our latest seasonal salad will have you wishing peach season would never end 😍. Local Palisade peaches, mixed greens, burrata mozzarella, blood orange vinaigrette, pickled onions, and spiced pecans come together in this blissfully delicious medley.
Our new Elote is made with peak-season Olathe sweet corn, avocado lime crema, queso fresco, a hit of chili, and fresh cilantro. Bright, bold, and impossible to resist.
Now on the menu, just in time for long evenings and cold margaritas.
This Friday and Fridays in the near future, we present to you our roasted poblano and goat cheese-stuffed house-made ravioli with tomato-butter sauce, topped with citrus arugula salad and almonds. One bite and you'll get what we mean when we say this dish is loaded with flavor.
At Chimayo, we believe good food starts with good people, and we’re lucky to have some of the finest. We do our best to care for our crew, so they can take care of you. It’s simple: happy team, happy table.
The Iron Horse Bicycle Classic @ihbcdurango is rolling into town and we'll be open for lunch from 11-3 Friday through Sunday (and for dinner, of course) to keep you fueled, refreshed, and celebrating in style.
Introducing our Southwest-style Chicken Parm: Breaded chicken breast with Guajillo chile roasted tomato sauce, fettuccine, mozzarella, and queso fresco. It's a fresh spin with just the right amount of heat.
Welcome to 862 Main Ave: the heart of downtown Durango and the home of Chimayo! Grab a seat on our outdoor patio and dive into bold, fire-roasted flavors. From craft cocktails to fresh, vibrant dishes, every visit is a taste of something unforgettable. ✨
Back by popular demand, our mouthwatering Ribeye has returned. Gather your friends and family and treat yourselves to a delicious springtime meal at Chimayo.
It's happy hour from 4:00-5:30 pm Wednesday through Sunday, and dinner is available from 4-9 pm.
Braised pork shoulder, house-made pico, queso fresco, and avocado on warm corn tortillas served with saffron rice and black beans. Simple, thoughtful, and seriously good.
Available for lunch Friday through Saturday from 12 pm to 3 pm.
Spring has arrived at Chimayo, and so has our fresh new menu, complete with seasonal dishes and handcrafted cocktails. We can't wait to share it with you. Come join us and taste what spring is all about.
Our Cedar Plank Skuna Bay Salmon hits all the right notes. Mustard seed & dill rub, apple cider vinaigrette, crisp apples & jicama, spiced pecans, saffron veggie rice, and today’s roasted vegetable. Trust us, you’ll want every bite!
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