Rio Grande Valley Cuisine

A Season of Abundance

Fruit trees have long been part of the Los Poblanos landscape, enriching the farm well beyond the harvest itself. Their blossoms support pollinators each spring, their branches provide habitat for birds and their fruit inspires the seasonal menus at Campo, fresh pastries from the bakery and cocktails crafted behind the bar.

Crafting the New Campo Cuvée with Martin Woods

Our partnership with Martin Woods Winery has become an ongoing exchange of ideas, expertise and a shared belief that exceptional wine begins with thoughtful stewardship of the land.

Welcoming pastry chef Natalie Basarov

At Los Poblanos, the bakery is an extension of our Rio Grande Valley cuisine, shaped by the seasons, guided by the hands that tend it and rooted in a sense of place. We are pleased to introduce Pastry Chef Natalie Basarov, whose return to New Mexico brings both a personal homecoming and a thoughtful vision for the bakery and pastry program.

Botanical abundance and saving seeds

This year we have been blessed with an abundance of flowers thanks to our expanded cutting garden and the many botanicals planted to support the kitchen, bar, distillation and product operations. 

Rooted in resilience

On Arbor Day, we pause to honor the quiet strength and generosity of trees. At Los Poblanos, trees are far more than a scenic backdrop — they are central to our regenerative farming practices, ecological philosophy and deep sense of place in the Rio Grande Valley.

Across the property, trees create microclimates that shield tender crops, shelter wildlife and shape the rhythm of the seasons. From flowering orchard to shaded bosque, their presence supports our regenerative agriculture and sustainable land management practices in the high desert landscape of Albuquerque’s North Valley.

Beverage program honored as James Beard finalist

We are thrilled to share that Campo is a finalist for the 2025 James Beard Awards in the Outstanding Wine and Beverages Program category. The James Beard Foundation is a nonprofit organization whose mission is to celebrate, support, and elevate the people behind America’s food culture and champion a standard of good food anchored in talent, equity and sustainability. Los Poblanos’ beverage program unites our farmers, gardeners, beekeepers, chefs, sommeliers and mixologists for a singular experience. We are so proud of our team for their creativity and dedication and are grateful to stand among this inspiring community.

Celebrate with an exceptional glass

The award-winning wine program at Los Poblanos highlights both up-and-coming and key producers from classic and unique regions around the world. When it comes to Champagne, we are passionate about showcasing Grower Champagne.

A toast to collaboration: The story behind Campo Cuvée

We believe every glass of wine should tell a story. Our Campo Cuvée, exclusively available at Campo by the glass, embodies that ethos—a beautiful partnership between Martin Woods Winery and Los Poblanos that celebrates terroir, craftsmanship and sustainability.

Our relationship with Martin Woods Winery began with a shared respect for the land and sustainable practices. Winemaker Evan Martin, has long been a source of inspiration to our culinary team. His small-batch wines from the oak-forested foothills of the McMinnville AVA in Oregon’s Willamette Valley are crafted with the same reverence for nature that defines Los Poblanos.

All-in on the whole hog: The craft of sustainable butchery

Our approach to whole-animal butchery at Campo emphasizes sustainability, craftsmanship and a deep connection to local agriculture. Partnering with local ranchers is central to our Rio Grande Valley Cuisine model, allowing us to serve the highest quality meat while supporting our community, heritage and culinary team. By embracing this model, we not only uplift small ranchers but also celebrate the artistry of butchery, creating flavorful dishes with minimal waste.

A Visit to (and from) Martin Woods Winery

Our team of chefs and sommeliers have been long-time fans of Martin Woods Winery, and Evan Martin, winemaker/vigneron of Martin Woods has strong ties to New Mexico. Campo regulars will be familiar with some of these special Willamette Valley wines on our menu, and we have enjoyed building a relationship with Evan over the years. His approach to wine-making is built on the same respect for the land and sustainable practices that drive our mission at Los Poblanos. 

In anticipation of our upcoming long-table dinner and wine seminar featuring Martin Woods wines, a team of our chefs and sommeliers traveled to Oregon in January to explore Evan's cellar, visit the vineyards and collaborate on ideas for a one-of-a-kind menu. Head Chef, Chris Bethoney, Director of Wine and Spirits, Dylan Storment, Head Sommelier, Graham Unverzagt and Lead Event Cook, Tom Hudgens have created an inspired menu blending Rio Grande Valley Cuisine with the distinct flavors of Oregon for a uniquely place-based dining experience.