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      <image:caption>Margherita Pizza with Prosciutto and Arugula</image:caption>
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      <image:caption>Roasted brussels Sprouts, bacon &amp; cranberries</image:caption>
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      <image:caption>Signature fresh fish tacos</image:caption>
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      <image:caption>Apple Root Vegetable Soup</image:caption>
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      <image:caption>Our signature Stuffed Poblano</image:caption>
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      <image:caption>Our curved round booths for intimate dining</image:caption>
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      <image:caption>Stone hearth ovens in our open kitchen</image:caption>
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      <image:caption>Burrata Mozzarella salad made with all local Farmer's Market Produce</image:caption>
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      <image:caption>Mexican "Elote" with Avocado-Cilantro crema</image:caption>
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      <image:caption>Rollup garage doors bring the outside in. The first restaurant in Durango to do this.</image:caption>
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      <image:caption>Pepperoni-sausage pizza</image:caption>
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      <image:caption>Southwest Chopped Salad</image:caption>
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    <lastmod>2025-12-08</lastmod>
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    <loc>https://www.chimayodurango.com/drink</loc>
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    <lastmod>2020-04-30</lastmod>
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    <loc>https://www.chimayodurango.com/home</loc>
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    <lastmod>2026-03-04</lastmod>
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      <image:title>Home - If home is where the hearth is. . .</image:title>
      <image:caption>The heart and soul of Chimayo begins with our open exhibition kitchen featuring two large stone-fired ovens. We specialize in made-from-scratch Southwestern and Mediterranean cuisine. Our fresh salads, small plates, artisanal pizzas, fire-roasted steaks, seafood and our specialty dishes, are roasted at searing temperatures, a clean and simple technique that produces rich and bold flavor. Over at our beautiful and spacious 35-foot curved bar, sip on an expertly crafted seasonal craft cocktails created and served by our experienced bar team. Our community Chef's counter, curved designer booths, rollup garage doors, outdoor patio and restored historic interior offer a variety of unique dining experiences on Main Avenue, right in the heart of downtown Durango.</image:caption>
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    <loc>https://www.chimayodurango.com/story</loc>
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    <lastmod>2024-11-11</lastmod>
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      <image:title>Our Story - Michael Lutfy Founder</image:title>
      <image:caption>Michael began working in kitchens in the Pocono Mountains of Pennsylvania at the age of 12, then worked in various restaurants for the next 16 years. During that time he was employed as a catering director/executive chef for a gourmet wine and foods shop with an exclusive celebrity clientele in Santa Barbara while pursuing a degree in film/television; executive sous chef for several fine dining restaurants including Tutti's in Montecito, California; Louie's in Santa Barbara; Le Biarritz in Newport Beach; and as executive chef/food and beverage manager of the Variety Arts Center in downtown Los Angeles, a 400-seat restaurant and seven-story entertainment complex that hosted Hollywood parties, award shows, plays, TV show tapings, conventions and many other large functions for up to 1200 people. After that, he embarked on another career path in publishing, working as an Associate Publisher/Editorial Director for Penguin Random House USA from 1988-2011. In 2001, a call from his sister to help out at the racetrack to cook for the owner of Andretti-Green Racing reignited his passion for cooking. From 2001 through the 2006 racing seasons, he was the Executive Chef for Andretti-Green Racing, the championship Indycar racing team owned by Michael Andretti. He traveled the racing circuit throughout the U.S., Canada and Mexico, responsible for budgeting, planning, organizing and preparing gourmet fare for 80 staff members and up to 300 sponsor guests. Michael is a graduate of the Brooks Institute of Photography in Santa Barbara, California. He spends a lot of his free time hiking and photographing the Colorado San Juans, the Southwest, and other parts of the world. Some of his work is displayed throughout Chimayo. His work may be viewed on his website, mlutfyphotography.com</image:caption>
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      <image:title>Our Story - Birgitte Lutfy Founder</image:title>
      <image:caption>Birgitte obtained a culinary degree from the Holstebro Culinary Academy in Denmark, with a specialty in charcuterie, the artisanal method of producing high-quality, hand-crafted meats, including sausages, salami, prosciutto, veal, beef, pork and chicken in the European tradition.  After several years working in artisan charcuteries throughout Denmark, she relocated to the U.S., working as the catering director and food services manager for Irvine Ranch Farmer’s Market and Promeli’s Gourmet Foods, both in Newport Beach, California from 1995 through 2000. At both companies she organized and catered small and large functions throughout Orange County, with management responsibility for all staff, food ordering and budgeting. From 2001 through 2006, she was the co-executive chef for Andretti-Green Racing, responsible for overseeing the organization and execution of all track dining setup and functions, coordinating with the AGR hospitality staff, and the preparation of appetizers, cold prepared foods, fine pastries and desserts. From 2007-2011, Birgitte was the designer for Closets Plus, designing custom closets, pantries and garages. From this experience, Birgitte was able to develop her design talent and construction skills that form the basis for Chimayo's design. Birgitte is also an accomplished metal and glass fusion artist. Many of her steel sculptures and glass creations are on display for sale throughout Chimayo. She spends most of her free time at her metal and glass studio in the Animas Valley. Her work may be viewed on her website, birgitteglassmetalart.com.</image:caption>
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    <lastmod>2025-08-18</lastmod>
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    <lastmod>2026-04-02</lastmod>
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