QR code section for Chimayo Chile Shop.

Processing QR Code....

How Chimayo Chile Shop Uses QR Codes

Chimayo Chile Shop is an online store that sells a variety of New Mexico chile products, including red and green chile powder, chipotle powder, posole, and chicos de horno. The store also has a brick-and-mortar location in Chimayo, New Mexico.

Chimayo Chile Shop uses QR codes to promote its products and drive traffic to its website. The store has created a number of QR codes that link to different pages on its website, such as its product pages, collection pages, and contact page. The store also uses QR codes on its packaging and marketing materials to direct customers to its website.

Chimayo Chile Shop has found that QR codes are a great way to engage with customers and drive sales. QR codes are easy to scan and can be used on a variety of devices, making them a convenient way for customers to access information about products and place orders.

If you are interested in learning more about how QR codes can be used to improve your business, please visit QR Code Generator Hub.

Here is an example of a QR code that Chimayo Chile Shop uses to promote its products:

This QR code links to the store's product page for red chile powder. When a customer scans the QR code, they will be taken to the product page where they can learn more about the product and place an order.

Chimayo Chile Shop is just one example of how businesses can use QR codes to improve their marketing and sales. QR codes are a versatile tool that can be used for a variety of purposes, making them a valuable asset for any business.

New Mexico Recipes

  • Recipe-Chipotle Powder

    Glaze for chicken, meat or fish 

    1 Tbsp. Honey

    2 Tbsp. orange juice

    1/4 tsp chipotle powder

  • Red or Green Chile Sauce    

    8 Tbsp. of chile powder

    2 Tbsp. of your favorite flour

    3 Tbsp. cooking oil or pork fat

    1 cup water or broth

    1 tsp salt 1 clove garlic

    Melt fat add flour and garlic.

    Brown well add chile powder and blend. Slowly add water. Salt and cook until thick.  

  • Drinks- (Atole) Blue Corn Meal

    1/2 cup blue corn meal

    2 cups boiling water. Stir corn meal in 1/2 cup cold water, add to boiling water until it thickens into a cream. Serve in cup about half full. Add boiled milk to fill cups. Add sugar or salt to taste.

  • Biscochitos  

    5 cups of flour

    2 cups lard

    1 cup sugar

    2 eggs

    3 Tbsp. vanilla

    1 Tbsp. crushed anise

    1 tsp baking powder

    2 tsp salt

    Preheat oven to 350 degrees.

    Mix 1/2 cup sugar and 1 Tbsp. cinnamon used to coat cookie prior to baking.

    Cream lard until light and fluffy. Add eggs one at a time, then add sugar and beat hard.

    Mix dry ingredients and add with first mixture. Add vanilla to make dough. Chill in refrigerator for 30 minutes then roll out 1/2 inch and cut, then coat with cinnamon/sugar mix, place on a cookie sheet and bake for 15 minutes. Let cool for 5 minutes and recoat with cinnamon/sugar mix (optional). Makes 6 dozen.

  • Red Chile Posole (Hominy Stew)

    4 pork chops bone in diced

    7 chile pods (rinse pods, remove seeds and stems)

    2 medium onions, diced

    6 cloves garlic, minced

    1 Tbsp. red chile powder

    6 quarts water

    1-2 lb. of posole

    4 tsp granulated garlic

    1 Tbsp. salt or to taste

    In large 10 quart pot brown pork over medium heat. Stir in chile pods, onions and garlic. Add red chile water and posole. Bring to boil over high heat. Add granulated garlic and salt. Cover and cook on low to medium heat 1-2 hours allowing flavors blend. Makes 12 servings.

  • Chimayo Chile Rub

    1/2 cup hot chile powder

    1 1/2 tsp chipotle powder

    1 1/2 tsp ground coriander

    2 Tbsp. brown sugar firmly packed.

    1 Tbsp. garlic salt

    1 Tbsp. black pepper

    1 Tbsp. kosher salt

    Add all ingredients in a mixing bowl and stir until incorporated.

    Coat meat with rub and wrap in plastic rap in the refrigerator for up to 12 hours.
Product