Rio Grande Valley Cuisine

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.

Chef Chris Bethoney recognized as James Beard Awards semifinalist

We are incredibly proud of our Head Chef Chris Bethoney for his recognition as a James Beard Foundation semifinalist for the 2024 Best Chef in the Southwest award.  

Chris has played an integral role in shaping Campo’s Rio Grande Valley Cuisine alongside a dynamic team of chefs, farmers and gardeners. He is a skilled collaborator, working with our butchery, bakery and craft distillery, artisan product development team, farmers and gardeners, and building relationships with growers and herders across New Mexico – all while leading and mentoring his team on a daily basis to deliver an incredible dining experience.

Chris was the opening Sous Chef of Los Poblanos’ onside restaurant, Campo, in 2017 and has been the Head Chef since 2022.  He and his team do things the hard way, the slow way – from cutting handmade pasta with guitar strings to mentoring anyone who wants to grind and nixtamalize corn – sous chefs, line cooks and dishwashers – to committing to an entire harvest of blackberries from a small local farm.

The James Beard Restaurant and Chef Awards recognize talent and achievement in the culinary arts, hospitality, media, and broader food system, as well as a demonstrated commitment to racial and gender equity, community, sustainability, and a culture where all can thrive.

We are honored to have our culinary team included on this list of exceptional individuals (including six in New Mexico!) from across the country. Learn more about our culinary team.

Heritage grains for fall baking

The transition to fall has us gearing up for full-on baking season – warming the kitchen with fresh bread and making plans to share festive holiday treats. Our culinary and bakery teams turn to hearty, nutritious heritage grains to bring the flavor of the Rio Grande Valley to our seasonal menus.

Q&A with Violet Jones, Pastry Sous Chef

We asked our pastry sous chef, Violet Jones, to share some helpful tips for home bakers using heirloom grains.

Reviving Heritage Grains in New Mexico

Los Poblanos is proud to be working with the Southwest Grain Collaborative (SGC) to support a renewed grain infrastructure for New Mexico and revive traditional heirloom grains through regenerative organic farming. We are excited to offer a collection of heritage grains, now online and in our retail spaces.