For Isabel and Simon, it all started with pizza. Now, pizza almost always leads to wonderful things, but for this lovely couple it was the catalyst for an amazing life full of love, partnership, good eating, and endless adventures. The story goes that Isabel found Simon on OkCupid and after much perusal of his profile, she sent a message off into the void, hopeful and intrigued. He didn’t reply. She could only assume that he wasn’t interested, as anyone might in such circumstances, but something – she’s still not quite sure what – made her send another message a few days later. This time, he answered quickly and so they began trading messages in earnest. She was abroad in Brazil at the time, so they were able to get to know each other through stories and photos before meeting in person. She says that early into their correspondence, she sent Simon a photo of her favorite pizza in Sao Paulo and that, as they say, “sealed the deal.” He knew instantly that he had found a woman who loved to think about food as much as he did, a trait that he sees as somewhat of rare treasure. And so the scene was set for their epic love story.
Many unique elements come together to make Los Poblanos into the captivating property that it is. The people, the agriculture, the land, and the history all shape the story-book setting of Los Poblanos; but perhaps the most distinctive feature is the architecture. Most notably the Historic Inn and La Quinta buildings designed by the legendary Southwestern architect John Gaw Meem.
Meem revolutionized architecture in the southwest by mixing progressive elements with well-known regional architectural styles. His understanding of natural elements along with stylistic inspiration built an internationally recognized aesthetic and functionality. The full courtyard ranch house, Los Poblanos Inn, and the entertainment building, La Quinta, are now home to our historic inn rooms and event center respectively. The elements in these spaces were designed by Meem to create both an elegant and nostalgic experience.
The fields at Los Poblanos are always in flux, changing and evolving with the seasons. Although we can plan as much as we want, ultimately the plants, the rain, and the sun will do just as they please. It is the job of our farmers to work with the whims of nature, adapting the plan as they go, in order to keep the farm alive, well, and productive. Each new season we like to check in with the farm team and see how they’re doing.
Some people wait all year for the winter holidays to roll around, but here at LP we wait with giddy excitement for something else completely: Lavender Season. So, as the first velvety purple blooms begin to emerge, we are pleased to announce that the time is finally here! And to celebrate we have packed our Events Calendar full-to-brimming with Lavender Labs events (that’s what we call our collection of lavender-centric workshops, classes, dinners, etc.). All through the months of June and July we invite the community to come learn about and experience lavender. Whether you’re new to it or an old hand, there is something for everyone during our Labs.
When asked about the inspiration behind this recipe, Chef had only one word: “summer!” – So there you have it, this dish is summer!
Two of the main tenants of Rio Grande Valley Cuisine are freshness and seasonality. Well, nothing is fresher or more seasonal than cucumbers in the summer time. Today we’re sharing our recipe for chilled cucumber soup using some sun-loving organic cucumbers from our own gardens. Bright and refreshing with a subtle complexity (thanks to some amazingly fresh herbs), this delectable soup offers a perfect respite from that hot summer sun. This is a two-day recipe (though it does most of the work itself overnight), but trust us it is worth the wait! The beauty of a recipe like this is that you can easily make it on a weekend and then leave it in the refrigerator so it’s ready whenever you need a quick lunch, snack, or even second breakfast.
Lavender season has arrived and at Los Poblanos that means one thing: Lavender Labs! All through the months of June and July, we will be holding workshops, demonstrations, dining events, pop-up shops, and more; all in celebration of our favorite botanical.
Los Poblanos has been a part of the New Mexican landscape for as long as almost anybody can remember. From it’s time in the 1930s as an 800-acre ranch owned by the Congressman, Albert Simms, and his wife, Ruth Hanna McCormick Simms to it’s life today as a historic inn and organic farm proudly producing its own artisan lavender products and Rio Grande Valley cuisine. Throughout it’s 80-year history, Los Poblanos has worked its way into the hearts and minds of every person who has ever strolled the grounds, spent the night, or come to celebrate. Su Casa Magazine captured it best when they said, “one could spend a lifetime at Los Poblanos and never fall out of love.” We wholeheartedly agree and it is our greatest pleasure to be able to share this special place with our guests and visitors.