Los Poblanos is a Condé  Nast Readers’ Choice

This past year changed how and where we all traveled, and the open space and fresh air of our farm became more valued than ever. The Condé Nast Traveler's Readers' Choice Awards focuses on how travel was impacted in 2020, and your support of the hospitality industry is more meaningful than ever. To share your feedback and help rank Los Poblanos as a top hotel in the Southwest, click on the "Hotels & Resorts" category and enter Los Poblanos into the "Hotel or Resort" search bar. By sharing your feedback, you'll be entered for a chance to win a trip for two through Scandanavia and the Baltic, and we'll be so grateful for your support.

In Memory of Dr. Armin Rembe

Dr. Armin Rembe - Doctor, Collector, Farmer, Preservationist, Master Beekeeper and beloved patriarch of the Rembe family, died peacefully at age 86 on Sunday, April 25, surrounded by his loving family at their home, the historic Los Poblanos Ranch.

Introducing Campo’s New Spring Menus

Campo, meaning field in Spanish, reflects our dedication to organic farming, both in our own fields and within our local food shed. As our talented culinary team imagines new menus and sources ingredients, the underlying mission is to stay close to home. At home, this means our culinary and farm teams work together each season and create plans for growing heirloom, organic produce. This partnership supports our regenerative agricultural model and brings freshly harvested ingredients to your plate.

Product Highlight: Campo Cocktail Set

Create Los Poblanos cocktails at home when you can't be at the farm

Our love for lavender began with our artisanal spa collection, but it certainly didn’t end there. Campo’s culinary team found it to be extraordinary in everything from baked goods to chicken dishes, but it got even more exciting when we introduced it into our cocktail program.

What Regenerative Farming Means at Los Poblanos

Here at Los Poblanos, we are proud to practice regenerative agriculture. Not only do we grow crops without chemicals, we also take action to give back to the land so that we leave the earth better than we found it. Our dedicated farm team works hard to incorporate five healthy soil principles in our daily practices, aiming to set in motion a cycle of healthier soil, healthier plants, healthier people and healthier ecosystems.

Garden Season at Los Poblanos

As we transition from celebrating Women's History Month to Garden Season, there are two remarkable women - from past and present - who perfectly represent the overlap between these two themes.

Meet a New Member of the Los Poblanos Family

Welcome Our New Rooms Manager, Beo Afantodji

It is our great pleasure to welcome new, dynamic personalities to the farm. With a complex and growing business model, we know that the success of Los Poblanos truly lies in the strength of the team. Searching high and low, we aspire to employ the best in the industry, whether they're coming from down the street or across the country. Today, we're thrilled to introduce Beo Afantodji, our new Rooms Manager, who moved cross-country from New England to join the Los Poblanos family.

Announcing Tea Season at La Quinta

As the historic Los Poblanos gardens burst into bloom, we are thrilled to announce tea season at La Quinta this May. The season will begin with Mother's Day Tea, followed by Afternoon Tea served each Wednesday and Sunday afternoon from May 12 through October 10. As our previous guests can attest, there's something transportive about spending an afternoon at La Quinta, and we can't wait to welcome you back for tea.

Farm Journal: Spring Fever

Spring Fever

As cold days recede, spring fever is in full swing on the farm. Every year, our farm team collaborates closely with our culinary, mixology and product teams, exchanging ideas and identifying goals for the upcoming months ahead. These thoughtful conversations help determine plans for the field layout and crop rotation, giving the farm team a clear plan for the new season. Currently, trays of seedlings line the tables in the greenhouse as artichokes, kale, onions and peppers begin to sprout and grow, waiting their turn to be nestled into the fields. Carrot, beet and turnip seeds will soon be planted directly into the cool soil. Small harvests of herbs and greens begin to come from the hoop house, too.

Product Highlight: Oaxacan Salt

Spice up dishes, desserts and cocktails with this smokey finishing salt

After experimenting with chiles from all over the Southwest and Mexico, our culinary team created this warm and smokey finishing salt with chilaca chile peppers smoked in Oaxaca, Mexico. We love it so much that it's available two ways! Find it in our classic glass jar, or in a vial as part of the Southwest Salt Set - a great way to try four of our signature salts.