In addition to Social Hour between 4:00-6:00, Bar Campo serves creative food offerings on Monday and Tuesday evenings when only the bar is open. While our standard bar menu is available, we invite you to taste our chef-selected options exclusively available at the beginning of the week.
In previous weeks, dishes have ranged from fried chicken with green chile jam, house-made pickles and blue corn grits to wings poached in Los Poblanos hot sauce. And on the horizon are oysters on the half shell. These nights give our chefs time to show off their creativity and experiment with new ideas - and give you a one-of-a-kind dining experience.
Most of our kitchen and waitstaff have Monday and Tuesday nights off, so our mixologists hold court and run the show, offering their hospitality and wealth of cocktail knowledge. Grab a seat at the bar and enjoy the evening, but make sure to show up early - we don't take reservations so seats are first come, first served. Bar Campo is opens daily at 4:00.
THIS WEEK'S SPECIALS INCLUDE:
Spicy Prickly Pear Chicken Satay with pickled dragon tongue and fresh herbs
Turkey Roulade Sandwich with pickled blackberry jam, red chile aioli, shaved red onion and green leaf lettuce on a seeded roll, served with house frites
We are thrilled to announce that Campo made the Good Food 100 list! Good Food 100 is an annual list and economic report celebrating chefs and restaurants who are changing the food system for good by using their purchasing power to honor and support every link in the food chain.
Our passionate team of chefs are committed to crafting seasonal, organic, local meals that source ingredients from our own fields as well as local farmers and herdsmen. We are honored to be listed among other organizations that are equally dedicated to honoring every link in the food chain: the environment; plants and animals; farmers, ranchers and fisherman, purveyors, restaurants and eaters.
Check out the full Good Food 100 list here and meet us at Campo to celebrate!
After rounds of tasting and testing, the new late summer menu at Campo is here. Whether you start the day with a beautiful Smoothie Bowl, a Sourdough BLT with bread still warm from the oven or a Beet and Goat Cheese salad fresh from the garden, the updated breakfast menu at Campo is sure to delight. Inspired by the day's harvest, classic Campo dinner offerings have been lightly refreshed to remain true to the seasons change.
The recent addition of a full spirits license has allowed us to develop an exciting new bar program that pays homage to Los Poblanos agricultural roots and organic farming model. Sourcing from the surrounding fields and other local farms, cocktails at Campo feature a wide variety of fresh organic ingredients and small-batch barrel-aged spirits as well as house-made components including lavender simple syrup, bitters and amaros.
Perfect for warm days, we're enjoying the Campo Margarita, which incorporates our own lavender simple syrup, and the Lavender'99, garnished with lavender from our fields and is a salute to 1999, the year we first planted lavender.
Visit Bar Campo daily from 4:00 pm until 9:00 pm.
We are pleased to announce the opening of breakfast and dinner service at Campo, our new restaurant located in the newly-restored dairy buildings at Los Poblanos. Meaning “field” in Spanish, Campo is the perfect name this new venture. With Executive Chef Jonathan Perno at the helm, Campo is the most authentic field-to-fork dining experience in the city. We would like to take this opportunity to invite friends, family, guests, and colleagues to come experience two new fire-centric menus while dining amidst the fields of the Rio Grande River Valley.
This past winter was a mild one, even by temperate New Mexico standards, and it looks as though spring will be no different. With temperatures already in the high 70s, the farm is in full-bloom mode and we couldn’t be happier about it. All across the property, stone fruit trees, daffodils, hyacinth, and irises are showing off their colors, proving that there's nothing quite as magical as springtime on the farm.
The winter months may seem like a dormant time of year on the farm, but below the surface there’s frenzy of activity taking place. While we’re rushing to get gifts bought and wrapped, the farmers are toiling away tending fields of winter rye (one of the best overwintering crops), carefully tending to thousands of lavender starts, and mapping out next season’s planting patterns.
There’s an air of excitement on the farm as the winter holidays grow ever nearer. Trees sparkling with lights and mantels hung with garlands are stirring our festive spirits. But nowhere is quite as holly-jolly as over at the Farm Shop, where our third greenhouse room has just opened to the public. Packed to the rafters with tree trimmings, unique little stocking stuffers, and authentic folk art decor, it’s the place to be for holiday cheer. Stop by the Farm Shop where our wonderful staff is waiting to help you pick out the perfect gifts for everyone on you list (yourself included!).
All across the farm, we have little blackberry brambles tucked here and there between the heirloom roses, fruit trees, figs, and wisteria vines. For most of the year they go relatively unnoticed compared to their flashier, more prominent counterparts, but come July and August when the berries start shifting from vibrant crimson to lovely deep, dark blue-violet, the blackberries become the star of the show. Often, in the early mornings, our pastry team can be found in the gardens harvesting the ripest berries for use in the kitchens. They stand out, attired in their crisp chef whites.
This week we are sharing Chef Perno’s recipe for Blackberry Buckle, a celebratory little summer dessert that highlights the bright, beautiful flavor of one of our favorite summer berries. Though they are a unique type of pastry, buckles are often compared to coffee cakes and crumbles because of their cake-like texture and sweet streusel top. Traditionally they are made with blueberries, but since we grow such wonderful blackberries right here in the Rio Grande River Valley, it seemed only appropriate to adapt this recipe to include them.
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. These are the field notes from Farmer Travis and his team about what is changing, happening, and growing out there on the farm this summer: