"Experience an Edible Escape" written by Gwyneth Doland for New Mexico Magazine encourages readers to make food the centerpiece of their stay.
At Campo, every meal tells a story—one of deep connection to the land, thoughtful craftsmanship, and a commitment to supporting local farmers. Under the guidance of head chef Chris Bethoney, our kitchen brings the essence of Los Poblanos to the table, transforming fresh, seasonal ingredients into dishes that celebrate the Rio Grande Valley’s rich agricultural heritage.
For a truly immersive culinary getaway, plan your stay around one of Campo’s most exclusive dining experiences. Reserve a seat at the chef’s table, where just four guests enjoy a 10-course menu crafted entirely from the day’s freshest ingredients. Or time your visit with a special dining event, where our chefs showcase seasonal flavors through thoughtfully curated menus. With priority reservations for lodging guests and access to the intimate Library Bar for a pre-dinner cocktail, every detail at Los Poblanos is thoughtfully curated to create a rich and memorable experience.
Read the article from New Mexico Magazine to learn more about our dedication to local sourcing and the creativity that goes into everything from our seasonal nosh board to the unforgettable chef’s table experience.
