We are excited to share a big moment for New Mexico’s culinary community with the arrival of the MICHELIN Guide Southwest, bringing the internationally recognized restaurant guide to our state for the first time.
It is a true honor for Campo to be recommended by the MICHELIN Guide and we are especially proud to celebrate two members of our team whose work received special recognition.
Executive Chef Chris Bethoney was selected as one of this year’s MICHELIN Mindful Voices, highlighting an approach to food and leadership that has long guided the kitchen at Campo: local, seasonal and meaningful.
Each week, our culinary team sources from 30 to 40 local farmers, ranchers and producers, building menus around what is growing and available throughout New Mexico. Whole-animal butchery, composting, fermentation, pickling and preserving allow us to use ingredients thoughtfully, reduce waste and extend the harvest beyond a single season.
For Chris, those ideas of care and stewardship extend beyond ingredients. They shape the culture of the kitchen and his commitment to mentoring and supporting the people who work alongside him. A sustainable kitchen depends as much on its people as it does on the way ingredients are grown and sourced.
Read Chris Bethoney’s Mindful Voices feature in the MICHELIN Guide.
That same connection to place can be found behind the bar at Campo.
Joseph Simonson, Spirits Manager at Campo, received the inaugural MICHELIN Guide Southwest Exceptional Cocktails Award, recognizing a beverage program deeply influenced by New Mexico’s landscape, ingredients and producers.
Joseph approaches cocktails with curiosity and a strong sense of place, drawing inspiration from the seasons, the farm and ingredients found throughout the region. That perspective comes together with spirits, including those distilled here at Los Poblanos, to create drinks that are distinctly connected to where they are served.
As the first recipient of the Exceptional Cocktails Award in the Southwest, Joseph represents not only the creativity behind the bar at Campo but the growing energy and depth of New Mexico’s beverage culture.
Read more about Joseph Simonson and the Exceptional Cocktails Award in the MICHELIN Guide.
The arrival of the MICHELIN Guide Southwest makes these recognitions particularly meaningful. For more than a century, the MICHELIN Guide has independently evaluated restaurants around the world, with anonymous inspectors assessing each restaurant using a consistent methodology. Its expansion into the Southwest brings new international attention to a culinary region shaped by distinctive landscapes, agricultural traditions and generations of food culture.
We are proud to see Campo included alongside an extraordinary group of New Mexico restaurants and grateful to be part of a community of chefs, farmers, ranchers, producers, bartenders and makers who continue to shape the state’s vibrant food and beverage culture.
Above all, this moment is a celebration of our team. From the kitchen and bar to the farm and gardens, it takes many talented and hard-working people to bring the Los Poblanos experience to life and share it with our guests.
We’re grateful for the recognition and excited to see New Mexico’s culinary story celebrated on a new stage.
