A sweet partnership between people and pollinators

We are thrilled to introduce our new honey collection, made possible through our partnership with Bear Canyon Honey. Bear Canyon embodies the interconnection of the hive by uniting beekeepers from Taos to Las Cruces and in the Middle Rio Grande Valley. Their work has helped build a strong network of local honey suppliers, support healthy ecosystems and celebrate a growing community of backyard beekeepers.  

Discover the Magic of a New Mexico Destination Wedding

New Mexico might just be one of the best hidden gems for hosting a destination wedding. While it may not typically grace the list of top places like Tuscany, Costa Rica, and Napa Valley, it's exactly that sense of the unexpected that makes a wedding in the Land of Enchantment stand out. At Los Poblanos, we often hear from guests who are astonished by the beauty of Albuquerque and wish they had extended their stay. Couples who choose to celebrate their wedding with us have the unique pleasure of sharing those moments of surprise and awe with their guests and wedding party. The memories created amidst stunning views at the perfect venue during these destination wedding weekends will last a lifetime.

Los Poblanos Craft Gin Wins Double Gold the 2024 Bartender Spirits Awards

In this year’s Bartender Spirits Awards, Los Poblanos Western Dry Gin was awarded a Double Gold Award with an almost perfect score of 98 out of 100 points. Judged by an expert panel of 33 leading bartenders, bar managers, and buyers in the restaurant and bar industry, Los Poblanos Western Dry ranked as the best American-made gin and second in the world, just missing that mark by one point against a gin from France. 

Farm Journal: Report from the lavender fields

The annual lavender harvest occurs during a brief window in July, dipping into late June and early August, depending on the year. It’s an all-hands-on-deck situation, with groups from all departments coming together to pitch in, enjoy each other’s company and soak up the lavender-scented early morning and evening hours overlooking the Sandia mountains. Our kitchen team has been holding their daily meetings in the fields while harvesting the culinary lavender. Groups from Makers & Merchants, Spa, Community & Cultural Events and more have been a huge help in expediting this year’s harvest.

90 Years of Los Poblanos: The Rose Greely Garden

Amid the bright blooms of late spring, we reflect on the 90 years of history preserved in the prolific gardens of Los Poblanos.

Spring Farm Update: Seeding, weeding and swimming in posies 

Watching the gardens come to life each spring is a delight, but the season can be a challenging one in New Mexico. As our Farm Manager Judy puts it, “summer during the day, winter at night.” These extreme temperature fluctuations can be hard on tender plants. Even native varieties, like our asparagus, were freezing overnight and turning to mush this year.  

90 Years of Los Poblanos: The Historic Hacienda

Nestled in an original, historic home designed by the father of Santa Fe style,  the Hacienda Spa is an intimate space that encourages a sensory spa experience. With over 90 years of history, this important structure has been home to three families and opened its doors to countless guests.  

A Visit to (and from) Martin Woods Winery

Our team of chefs and sommeliers have been long-time fans of Martin Woods Winery, and Evan Martin, winemaker/vigneron of Martin Woods has strong ties to New Mexico. Campo regulars will be familiar with some of these special Willamette Valley wines on our menu, and we have enjoyed building a relationship with Evan over the years. His approach to wine-making is built on the same respect for the land and sustainable practices that drive our mission at Los Poblanos. 

In anticipation of our upcoming long-table dinner and wine seminar featuring Martin Woods wines, a team of our chefs and sommeliers traveled to Oregon in January to explore Evan's cellar, visit the vineyards and collaborate on ideas for a one-of-a-kind menu. Head Chef, Chris Bethoney, Director of Wine and Spirits, Dylan Storment, Head Sommelier, Graham Unverzagt and Lead Event Cook, Tom Hudgens have created an inspired menu blending Rio Grande Valley Cuisine with the distinct flavors of Oregon for a uniquely place-based dining experience.

90 Years of Los Poblanos: The Lord & Burnham Greenhouse

Ninety years ago, Los Poblanos was a model experimental farm and the original headquarters of the 800-acre ranch owned by congress members Albert Simms and Ruth Hanna McCormick Simms. Home to the original Creamland Dairies, it boasted one of the finest purebred herds of Guernsey and Holstein cows in the Southwest. Sugar beets, alfalfa, oats, corn and barley were all grown on the property and purebred rams were raised with the intention of helping sheep herders of the state improve their flocks. In 1934, a Lord & Burnham greenhouse was constructed and utilized by Ruth, an active garden club member who experimented with growing new varieties of roses and chrysanthemums to sell commercially. 

Chef Chris Bethoney recognized as James Beard Awards semifinalist

We are incredibly proud of our Head Chef Chris Bethoney for his recognition as a James Beard Foundation semifinalist for the 2024 Best Chef in the Southwest award.  

Chris has played an integral role in shaping Campo’s Rio Grande Valley Cuisine alongside a dynamic team of chefs, farmers and gardeners. He is a skilled collaborator, working with our butchery, bakery and craft distillery, artisan product development team, farmers and gardeners, and building relationships with growers and herders across New Mexico – all while leading and mentoring his team on a daily basis to deliver an incredible dining experience.

Chris was the opening Sous Chef of Los Poblanos’ onside restaurant, Campo, in 2017 and has been the Head Chef since 2022.  He and his team do things the hard way, the slow way – from cutting handmade pasta with guitar strings to mentoring anyone who wants to grind and nixtamalize corn – sous chefs, line cooks and dishwashers – to committing to an entire harvest of blackberries from a small local farm.

The James Beard Restaurant and Chef Awards recognize talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

We are honored to have our culinary team included on this list of exceptional individuals (including six in New Mexico!) from across the country. Learn more about our culinary team.