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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.

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.

Yoga retreats at Los Poblanos include classes with multiple instructors, each bringing their unique style and experience to share with the group and deepen your practice. The fall retreat will be led by Colleen Kerns, who brings a unified framework designed to meet each participant where they are—in yoga and in life—and build connection with the group.

We are delighted to announce that the MICHELIN Guide recently unveiled its latest list of exceptional hotels across the country and awarded Los Poblanos Historic Inn & Organic Farm a Two Key distinction. It is an honor to be the only lodging destination in New Mexico to receive this recognition. This places us among a select group of outstanding hotels that embody the finest hospitality experiences in the country.

Los Poblanos was a pioneering experimental farm in the 1930s and 1940s. Originally the home of Creamland Dairies, it played a crucial role in supplying Albuquerque with much of its milk and was renowned for its exceptional herds of Guernsey and Holstein cows. The ranch was instrumental in developing New Mexico’s dairy industry, setting a high standard for quality and innovation in the Southwest.

We are thrilled to introduce our new honey collection, made possible through our partnership with Bear Canyon Honey. Bear Canyon embodies the interconnection of the hive by uniting beekeepers from Taos to Las Cruces and in the Middle Rio Grande Valley. Their work has helped build a strong network of local honey suppliers, support healthy ecosystems and celebrate a growing community of backyard beekeepers.  

New Mexico might just be one of the best hidden gems for hosting a destination wedding. While it may not typically grace the list of top places like Tuscany, Costa Rica, and Napa Valley, it's exactly that sense of the unexpected that makes a wedding in the Land of Enchantment stand out. At Los Poblanos, we often hear from guests who are astonished by the beauty of Albuquerque and wish they had extended their stay. Couples who choose to celebrate their wedding with us have the unique pleasure of sharing those moments of surprise and awe with their guests and wedding party. The memories created amidst stunning views at the perfect venue during these destination wedding weekends will last a lifetime.

In this year’s Bartender Spirits Awards, Los Poblanos Western Dry Gin was awarded a Double Gold Award with an almost perfect score of 98 out of 100 points. Judged by an expert panel of 33 leading bartenders, bar managers, and buyers in the restaurant and bar industry, Los Poblanos Western Dry ranked as the best American-made gin and second in the world, just missing that mark by one point against a gin from France. 

The annual lavender harvest occurs during a brief window in July, dipping into late June and early August, depending on the year. It’s an all-hands-on-deck situation, with groups from all departments coming together to pitch in, enjoy each other’s company and soak up the lavender-scented early morning and evening hours overlooking the Sandia mountains. Our kitchen team has been holding their daily meetings in the fields while harvesting the culinary lavender. Groups from Makers & Merchants, Spa, Community & Cultural Events and more have been a huge help in expediting this year’s harvest.

Amid the bright blooms of late spring, we reflect on the 90 years of history preserved in the prolific gardens of Los Poblanos.

Watching the gardens come to life each spring is a delight, but the season can be a challenging one in New Mexico. As our Farm Manager Judy puts it, “summer during the day, winter at night.” These extreme temperature fluctuations can be hard on tender plants. Even native varieties, like our asparagus, were freezing overnight and turning to mush this year.  

Nestled in an original, historic home designed by the father of Santa Fe style,  the Hacienda Spa is an intimate space that encourages a sensory spa experience. With over 90 years of history, this important structure has been home to three families and opened its doors to countless guests.  

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.

Ninety years ago, Los Poblanos was a model experimental farm and the original headquarters of the 800-acre ranch owned by congress members Albert Simms and Ruth Hanna McCormick Simms. Home to the original Creamland Dairies, it boasted one of the finest purebred herds of Guernsey and Holstein cows in the Southwest. Sugar beets, alfalfa, oats, corn and barley were all grown on the property and purebred rams were raised with the intention of helping sheep herders of the state improve their flocks. In 1934, a Lord & Burnham greenhouse was constructed and utilized by Ruth, an active garden club member who experimented with growing new varieties of roses and chrysanthemums to sell commercially. 

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.

Our talented team of mixologists and cocktail connoisseurs have created a series of festive drinks highlighting our botanical spirits.

Each November we pause and reflect on the life and legacy of one of the most influential figures in the storied history of Los Poblanos: John Gaw Meem, the renowned architect behind Los Poblanos Ranch and the La Quinta Cultural Center. Meem, born on November 17, 1894, is widely considered New Mexico's greatest architect of the 20th century. Throughout his long, successful career, Meem worked on countless projects and collaborated with many leading figures in the Southwest including Ruth and Albert Simms, the owners of Los Poblanos in the 1930s.

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.

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

September is an exciting time of year on the farm as the variety and yields of the fields increase and summer vegetables and herbs reach their peak. Our team is busy clearing out fields, tilling and seeding with cover crops and a few overwintering vegetables. Each year we develop field rotation plans to determine what should be planted where, and which fields need a season off or with cover crops. 

On Wednesday, June 14th Los Poblanos will host a performance in the La Quinta Ballroom in collaboration with Chamber Music Albuquerque as part of the 2023 Dr. Armin Rembe Lecture Series. Chamber Music Albuquerque was founded in 1942 as the June Music Festival by Ruth and Albert Simms, and re-named in 1997 by the Board of Directors to better describe the scope of the organization’s programs. The series was the first of its kind in New Mexico and attracted guests from around the state as well as visitors from far as New York and Detroit and was broadcasted live on radio station KOB. We are excited to revive this connection between CMA and the La Quinta Cultural Center.

 Program excerpts (top and above) from the first June music festival held at La Quinta Cultural Center in 1942

Congratulations to Graham, for recently achieving Level 3 Award from the Wine & Spirit Education Trust. This advanced level qualification from one of the most highly regarded certifying organizations recognizes his exceptional skill level and deep understanding of grape growing, winemaking, theory and tasting. If you have dined at Campo, you probably know his upbeat, approachable style and perfect pairings. 

Over the past 100 years, a series of remarkable women have left a lasting mark on our historic property. From the bakery to the finance office to the fields, women continue to play an integral part of the story of Los Poblanos. We're pleased to introduce three women who's creativity drives our distillation and cocktail program. 

Winter at Los Poblanos is a quiet, peaceful time of respite for our farm and grounds team. But as the days start to lengthen, the soil warms up and preparations for the growing season begin. Tilling, pruning, fertilizing and propagation are routine this time of year as we anticipate the arrival of spring.

Sometimes an escape in our own backyard is just what we need. Enjoy this quiet time on the farm with cranes overhead, cozy fireplaces and nourishing meals. We are delighted to extend a discount of 20% off our best available rates at the Inn*, exclusively for New Mexican residents. Book a getaway any day of the week now until March 30th, 2023. Get the full experience with luxurious treatments at the Hacienda Spa, dining at Campo or Afternoon Tea at La Quinta. Book online or call (877)718-3003.

*This rate is available for new reservations only and requires a valid New Mexico ID at check-in. Rates must be booked at the time of reservation. Blackout dates apply. 

Photo credit: Elizabeth Wells

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