We made the list!

We are thrilled to announce that Campo made the Good Food 100 list! Good Food 100 is an annual list and economic report celebrating chefs and restaurants who are changing the food system for good by using their purchasing power to honor and support every link in the food chain.

Our passionate team of chefs are committed to crafting seasonal, organic, local meals that source ingredients from our own fields as well as local farmers and herdsmen. We are honored to be listed among other organizations that are equally dedicated to honoring every link in the food chain: the environment; plants and animals; farmers, ranchers and fisherman, purveyors, restaurants and eaters. 

Check out the full Good Food 100 list here and meet us at Campo to celebrate! 

New menu at Campo

After rounds of tasting and testing, the new late summer menu at Campo is here. Whether you start the day with a beautiful Smoothie Bowl, a Sourdough BLT with bread still warm from the oven or a Beet and Goat Cheese salad fresh from the garden, the updated breakfast menu at Campo is sure to delight. Inspired by the day's harvest, classic Campo dinner offerings have been lightly refreshed to remain true to the seasons change.

Penny and Armin honored by JCC

We're pleased to announce that this year, Los Poblanos founders and owners Penny and Armin Rembe received the JCC Common Good Investing Humanitarian Award for their preservation of the historic Los Poblanos property and for cultivating a dynamic business dedicated to sustainable agriculture. 

Here they are in the lavender fields they planted almost 20 years ago.

Recent press in Architectural Digest

We're so excited to share this Architectural Digest article that describes our recent expansion and renovation in partnership with our friends at Atkin Olshin Schade Architects. This project added 28 guest rooms and restored historic dairy barns that house our new restaurant, Campo, expanded the Farm Shop and provided more space for lavender production. Executive Director Matt Rembe says the renovation was all about "being respectful of the past while introducing new ideas and innovation.”

Partner AOS Architects is currently exhibiting their innovative architectural preservation work at the 2018 Venice Biennale Exhibit as part of the exhibition TIME SPACE EXISTENCE until November 25, 2018. We congratulate AOS and are thrilled to have collaborated with them. 

Photo courtesy of Atkin Olshin Schade Architects / Kate Russell Photography.

Introducing Bar Campo

The recent addition of a full spirits license has allowed us to develop an exciting new bar program that pays homage to Los Poblanos agricultural roots and organic farming model. Sourcing from the surrounding fields and other local farms, cocktails at Campo feature a wide variety of fresh organic ingredients and small-batch barrel-aged spirits as well as house-made components including lavender simple syrup, bitters and amaros.

Perfect for warm days, we're enjoying the Campo Margarita, which incorporates our own lavender simple syrup, and the Lavender'99, garnished with lavender from our fields and is a salute to 1999, the year we first planted lavender.

Visit Bar Campo daily from 4:00 pm until 9:00 pm.

Lavender season is upon us

Lavender in the Village Festival is just around the corner! Find us there on July 7 from 9-5, across the street from the farm at the Agri-Nature Center. Come say hello at our Farm Shop tent and Education tent. The Farm Shop will be selling our artisanal lavender products, lemonade and doughnuts. Swing by the Education tent for talks from our incredible team, including Executive Chef Jonathan Perno, Garden and Landscape Manager Wes Brittenham and more. 

Please note that Los Poblanos will be closed to the public for a private event the day of the festival, with exceptions for guests with Inn or Campo reservations. 

The season of lavender

Help us kick off our very favorite season of the year by joining us for any of these exciting upcoming events: Walks with Wes (farm tours with our amazing Garden and Landscape Manager and team), art and architecture tours, one of our many lavender distillations and educational experiences, yoga classes on our serene, beautiful property, lavender cocktails at Campo, a delectable lavender long table dinner or wine dinner and so much more. See you soon!

Introducing Campo

We are pleased to announce the opening of breakfast and dinner service at Campo, our new restaurant located in the newly-restored dairy buildings at Los Poblanos. Meaning “field” in Spanish, Campo is the perfect name this new venture. With Executive Chef Jonathan Perno at the helm, Campo is the most authentic field-to-fork dining experience in the city. We would like to take this opportunity to invite friends, family, guests, and colleagues to come experience two new fire-centric menus while dining amidst the fields of the Rio Grande River Valley.

The Lotus & The Rose Workshop

Lotus flowers and roses are two of our favorite botanicals growing here at Los Poblanos and are the inspiration behind our upcoming The Lotus & The Rose workshop on Saturday, August 5th. Join us for a full day of relaxation and learning surrounded by our beautiful gardens. Begin the morning with a sound healing meditation, led by Aimee Conlee, where you will practice breathing, light stretching, and relaxation techniques involving sound. Once you’re fully relaxed, take a leisurely stroll around the pond and though the rose gardens, where Christa Obuchowski will talk about the different types of roses and how their essential oils are utilized in aromatherapy and herbal medicine. The in-depth discussion will continue with a demonstration of the distillation process that Christa uses to extract the precious oils from the plants.

Spring Field Notes

This past winter was a mild one, even by temperate New Mexico standards, and it looks as though spring will be no different. With temperatures already in the high 70s, the farm is in full-bloom mode and we couldn’t be happier about it. All across the property, stone fruit trees, daffodils, hyacinth, and irises are showing off their colors, proving that there's nothing quite as magical as springtime on the farm.