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Step back from the brisk pace of fall and catch your breath at the Hacienda Spa. Whether you need a few quiet hours to yourself or a spa day with friends before the rush of the holidays, now is the time to book your seasonal treatments. As we transition into fall and the air gets cooler and drier, support your skin with a hydrating restorative facial or warming, soothing massage. Make a day of it with reservations for Afternoon Tea or a fresh organic meal at Campo.

After being recognized six times as a semi-finalist for the James Beard Best Chef Southwest Award, we are so thrilled to announce that our own Chef Jonathan Perno has advanced this year as a finalist. The prestigious James Beard Awards Foundation's mission is to celebrate, nurture and honor chefs and other leaders making America's food culture more delicious, diverse and sustainable for everyone.

The James Beard Foundation grants the premiere awards for the culinary industry and has recognized Chef Jonathan amongst just five other talented chefs in our region and only 67 chefs nationally. Representing New Mexico within this distinguished and respected organization, Chef Jonathan's talents and dedication are now celebrated on a national level. We are so proud of his incredible accomplishment. With over a decade spent at Los Poblanos, Chef Jonathan's creativity and passion has truly crafted the Los Poblanos model of Rio Grande Valley Cuisine, and is a stunning example of what hard work and determination can build.

While we look forward to seeing you at Campo as soon as it reopens, we invite you to experience Chef Jonathan's artistry by ordering Campo Curbside, available Wednesday through Sunday.

With recent regulation updates, we are so grateful and excited to be reopening our gates. The farm just hasn't been the same without you here! We've taken great care to develop our Well-being Hospitality Model, with safety, health and comfort for our staff and guests as the highest priority as we slowly reopen. From sanitizer and hand washing stations to newly created services and amenities, we have thoughtfully reimagined the experience to ensure the well-being of everyone on property. 

Winter is the season for propagating lavender in our historic 1934 Lord & Burnham greenhouse. A naturally occurring hybrid, our Grosso lavender is a cross between English and Portuguese varieties. These plants are also known as lavandins, prized for their essential oil yields. Grosso is sterile, meaning it does not produce viable seeds, so the only way to propagate Grosso is by taking cuttings.

We are excited to welcome you to Farm Shop Norte, just in time for the holiday season. One block north of the Santa Fe Plaza, Farm Shop Norte is housed in a renovated 1935 gas station and farm supply store. This one-of-a-kind environment is a destination for shopping Los Poblanos’ signature lavender products, botanical gin, and Farm Foods, alongside curated objects for the home, and New Mexico wine and spirits. Adjacent, Bar Norte is an intimate space to enjoy a cocktail made with Los Poblanos Botanical Spirits and enjoy a light tasting menu. 

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. 

As summer days slowly shorten and extend into cool evenings, now is the perfect time for a Los Poblanos escape. Whether you treat yourself to a few peaceful nights away, indulge in a treatment at the Hacienda Spa or dine with friends and family, we have just the thing to help you savor generous living.

When asked about the inspiration behind this recipe, Chef had only one word: “summer!” – So there you have it, this dish is summer!

Two of the main tenants of Rio Grande Valley Cuisine are freshness and seasonality. Well, nothing is fresher or more seasonal than cucumbers in the summer time. Today we’re sharing our recipe for chilled cucumber soup using some sun-loving organic cucumbers from our own gardens. Bright and refreshing with a subtle complexity (thanks to some amazingly fresh herbs), this delectable soup offers a perfect respite from that hot summer sun. This is a two-day recipe (though it does most of the work itself overnight), but trust us it is worth the wait! The beauty of a recipe like this is that you can easily make it on a weekend and then leave it in the refrigerator so it’s ready whenever you need a quick lunch, snack, or even second breakfast.

Lavender in the Village Festival is just around the corner! Find us there on July 7 from 9-5, across the street from the farm at the Agri-Nature Center. Come say hello at our Farm Shop tent and Education tent. The Farm Shop will be selling our artisanal lavender products, lemonade and doughnuts. Swing by the Education tent for talks from our incredible team, including Executive Chef Jonathan Perno, Garden and Landscape Manager Wes Brittenham and more. 

Please note that Los Poblanos will be closed to the public for a private event the day of the festival, with exceptions for guests with Inn or Campo reservations. 

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.

From Ruth Hanna McCormick Simms to Penny Rembe, Los Poblanos has a long history of women deeply engaged in all areas of the farm. Carrying on their strong tradition, women continue to play an integral part of the story of Los Poblanos, from the bakery to the finance office to the fields. We're pleased to introduce our female farmers and landscapers who contribute to agrarian culture at the farm, from the organic produce provided to Campo to the beautifully maintained gardens. 

Spring is in full swing with exciting opportunities to dine, learn, relax and experience Los Poblanos. Visit our Events Calendar for a complete listing.

Up against incredible design projects ranging from Bali to Shanghai, Los Poblanos brought attention to New Mexico by winning Hospitality Design Magazine’s prestigious Midsize Hotel design award at the 15th annual HD Awards Ceremony held in New York City on June 5, shining light on innovation happening in our state. The recent renovation and expansion project at Los Poblanos was selected from over one thousand international entries by an accomplished panel of hospitality experts and industry leaders that said of Los Poblanos “the environment and the mood tell a beautiful story.” 

Los Poblanos has been a part of the New Mexican landscape for as long as almost anybody can remember. From it’s time in the 1930s as an 800-acre ranch owned by the Congressman, Albert Simms, and his wife, Ruth Hanna McCormick Simms to it’s life today as a historic inn and organic farm proudly producing its own artisan lavender products and Rio Grande Valley cuisine. Throughout it’s 80-year history, Los Poblanos has worked its way into the hearts and minds of every person who has ever strolled the grounds, spent the night, or come to celebrate. Su Casa Magazine captured it best when they said, “one could spend a lifetime at Los Poblanos and never fall out of love.” We wholeheartedly agree and it is our greatest pleasure to be able to share this special place with our guests and visitors.

Capturing the taste of summer

Lavender lemonade is a longstanding summer favorite at Los Poblanos. After a hot day in the fields or an afternoon bike ride, there’s nothing more refreshing. For many years we made our lemonade in small batches from a family recipe, cold-steeping culinary lavender in fresh-squeezed lemon juice for the best flavor, serving for special occasions and sharing with lodging and dining guests. 

Summer, it's our favorite season.

We are so delighted to usher in our favorite season on the farm. As summer arrives and our beloved lavender fields begin to showcase their shades of purple, life on the farm starts buzzing with excitement.

Learn the story of our best-selling product

The Los Poblanos Lavender Salve is a staple on the farm. The first product in our ever-growing line, the lavender salve was created by our founder and owner Penny Rembe. Our Lavender Salve was originally created for and is still used as an intensive way to treat hard-working hands around the farm. Since its humble beginnings where it was made in small batches and hand poured from a 1930's Garland stove, our signature lavender salve has been our number one selling item and shows no sign of slowing down.

This past year changed how and where we all traveled, and the open space and fresh air of our farm became more valued than ever. The Condé Nast Traveler's Readers' Choice Awards focuses on how travel was impacted in 2020, and your support of the hospitality industry is more meaningful than ever. To share your feedback and help rank Los Poblanos as a top hotel in the Southwest, click on the "Hotels & Resorts" category and enter Los Poblanos into the "Hotel or Resort" search bar. By sharing your feedback, you'll be entered for a chance to win a trip for two through Scandanavia and the Baltic, and we'll be so grateful for your support.

From the first deep breath of refreshing high desert air on a crisp, sunny morning to the scent of piñon wood burning in fireplaces and chimeneas across our property, the winter season at Los Poblanos is nothing short of magical. Just ask our many repeat visitors: there's something indescribable, but utterly enchanting, about Los Poblanos this time of year. With restorative spa treatments, organic field-to-fork menus, plenty of activities and 25 acres to explore, it's easy to spend several days on the farm without ever turning on your car.

We are so excited to announce that Los Poblanos has been selected as a new member of HIP Hotels, a London-based collective of uniquely stylish properties across the world. Los Poblanos is the first property in New Mexico to be invited into this discerning collection of hotels, and is in great company with stunning properties across the world and close to home, including Colorado's Dunton Hot Springs and California's Post Ranch Inn. 
 

Selected for our dedication to preserving our rich agricultural heritage and maintaining a strong sense of place while providing a relaxed and comfortable atmosphere, we are thrilled to share our story with a new audience that holds our values in high regard.

Los Poblanos is featured on the HIP Hotels homepage today, click here to see the feature. 

Lavender is near and dear to our hearts here at Los Poblanos. If you’ve been to the farm you have probably seen our 3 acre organic field filled with row upon row of our favorite botanical and maybe even purchased a product or two at the Farm Shop. What you perhaps haven’t seen is the full life cycle of our much-loved lavender plants. To us our plants aren’t just a commodity, they are living organisms that requires care, attention, and understanding. Each step in every plant’s life is incredibly important; from the initial propagation all the way through planting, growth, harvest, distillation, and finally incorporation into our lavender products. Our farmers work year round tending to the needs of our plants; protecting them for pests, weeding their beds, and making sure they have adequate water to cope with the heat of our high desert climate.

In New Mexico, we're seeing hints of spring with longer days and the occasional warm afternoon, reminding us that spring is just around the corner. As our daily routines subtly shift with the changing weather, our skincare routines should do the same. Our seasonal facials change every few months, in line with the season, and are thoughtfully crafted with our climate and seasonal habits in mind. 

Water is the most precious resource we have, and without thoughtful consideration, the importance of this treasured life source can be overlooked. With our extensive farming initiatives here at Los Poblanos, it could be very easy to use more water than necessary. However, stewardship is one of our foundational core values and we actively work to use water in careful, strategic ways. 

The Pueblo Peoples of the southwest had created acequia systems to irrigate their dryland farming long before the Spaniards arrived with the  systems that for them originated in the Middle East.  Drawing water from the Rio Grande, acequias are still at work in New Mexico today. Just like natural rivers and streams, they create agroecosystems that promote soil conservation and the creation of healthy soil, while also forming wildlife habitats. These gravity-flow ditches are maintained by the community under an elected official called the mayordomo.

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.

Meet Teresa Curl, Director of Retail & Brand Strategy

It is our great pleasure to welcome new, dynamic personalities to the farm. With a complex and growing business model, we know that the success of Los Poblanos truly lies in the strength of the team. Searching high and low, we aspire to employ the best in the industry, whether they're coming from down the street or across the country. Recently, we've discovered talent in our own backyard, and we're thrilled to introduce a new member of the Los Poblanos family to you. 

Join us each Saturday in October to soak up the glorious fall weather and check out our new Rio Grande Valley Rescue Squad truck. It will be stocked with artisan drinks from 11am until 4pm, and live music will be playing from 12pm to 2pm. 

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 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! 

Shop for your Sweetie with Free Shipping on Orders of $75 or More

It's the first day of February and before we know it, Valentine's Day will be upon us. Whether your loved ones are near or far, we have a delightful assortment of gifts to pick up in the Farm Shop or order online and ship. To make gifting a little easier, we're offering free standard shipping on orders of $75 or more through tomorrow, February 2, 2022. 

Start the day at Campo

What better way to start the day than with an organic, creative meal at Campo. Our team of talented chefs have infused a new menu with fresh, local ingredients and rich New Mexican influences. 

Dr. Armin Rembe - Doctor, Collector, Farmer, Preservationist, Master Beekeeper and beloved patriarch of the Rembe family, died peacefully at age 86 on Sunday, April 25, surrounded by his loving family at their home, the historic Los Poblanos Ranch.

Today marks the feast day of San Ysidro, the patron saint of farmers, gardeners and laborers. An important figure around the farm, his remarkable story has been told for centuries. Ysidro and his wife, Maria, were poor farm laborers who went to mass every morning before going to work. Yet despite the hours of lost labor, the fields and plants were as well cared for as those of other laborers. When other farm workers became envious and told the landowner, it was discovered that while Ysidro and Maria were praying at mass, an angel was plowing their fields for them. 

We are overjoyed to begin slowly welcoming lodging guests back to the farm with safety, health and comfort as our highest priorities. With 25 acres of gardens and open space, the agritourism experience at Los Poblanos is ideal for physical and mental well-being. Our Inn rooms feature multiple operable windows to allow a cross draft of fresh air to spill in, and our patio doors let in the warm, sunny afternoon and chilly evening air to encourage a restorative night's sleep. With organic cotton sheets and robes, hardwood floors instead of wall-to-wall carpeting, a fully organic menu at Campo and sweeping views of the North Valley, Los Poblanos provides a healthy and serene retreat. 

Check in and relax

Escape to the North Valley this summer and experience sunny days, warm hospitality and the slow pace of life on the farm. Embrace summer and truly refresh by wandering the blooming gardens and lounging in the stunning historic courtyard.

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. 

Relax into Fall with Lavender Candles

Bring the warmth (and signature scent) of Los Poblanos home with our Lavender Candle. Available in three convenient sizes, our candles can be used for a cozy night in or a much-needed moment of calm as we come to the end of 2020. Every one of our farm favorite candles are hand-poured using natural soy wax blended with our organic lavender essential oil. The aromatherapeutic properties found in lavender – including stress relief and relaxation – will gently float through your space any time your candle is lit. Our lavender candle collection is a favorite of our staff and customers and we know you will love them as well. They make a lovely gift for someone you love or for yourself

Get away for the ultimate summer staycation with a trip to the farm. Spend slow days exploring the property, playing lawn games and relaxing on the patio with an artisan cocktail. Bring along your little farmers, who will enjoy exploring the neighborhood on cruiser bicycles, making s'mores around the chiminea and building forts in the bunk rooms of our Family Suites. To reserve, simply call our reservations team at 505-344-9297. With plenty of room to spread out and enjoy the fresh air, Los Poblanos is a summer destination like no other.

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

Lavender Facial Toner turns a year old!

Our Lavender Facial Toner was added to our collection of artisan lavender products one year ago and it has quickly become a favorite on the farm. Its only ingredient is hydrosol, which is a naturally occurring product of our distillation process. We distill organic lavender in copper alembic stills which have antimicrobial effects and produce a pure and truly beautiful hydrosol.

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.

Celebrate, Relax and Retreat

If you are interested in a wedding at Los Poblanos in 2024, mark your calendars. The booking window for all 2024 weddings will open on February 1, 2023 at 12 PM MST. Inquiries must be submitted through the online form on our website during the booking window. All 2024 wedding dates will be filled on a first-come, first-served basis. Our list of available 2024 wedding dates will be updated on a rolling basis. Once all 2024 dates are booked we will add couples to the waitlist and reach out if spaces become available. Interested couples are invited to join us for a Wedding Open House on January 14, 2023.

We continue looking around the property to celebrate more of the talented, dedicated women here at Los Poblanos. If you've stayed with us, there's no doubt you've engaged with this wonderful team, from a warm welcome at check in to a crisply made bed.

Create Los Poblanos cocktails at home when you can't be at the farm

Our love for lavender began with our artisanal spa collection, but it certainly didn’t end there. Campo’s culinary team found it to be extraordinary in everything from baked goods to chicken dishes, but it got even more exciting when we introduced it into our cocktail program.

Warm up with our new 1934 Spice

Gathering together and sharing a meal is one of our favorite things do to on the farm. Our Rio Grande Valley Cuisine is a beautiful expression of our community, deeply rooted in our own farming efforts and those of other dedicated local farmers and herdsmen. An extension of the Campo kitchen, the Farm Foods collection of salts, herbs, condiments and pantry staples highlights those local ingredients, flavors and stories, and allows home cooks to incorporate award-winning flavors into meals prepared at home.

As we transition from celebrating Women's History Month to Garden Season, there are two remarkable women - from past and present - who perfectly represent the overlap between these two themes.

Experience Well-being at the Hacienda Spa

In eager anticipation for today's opening, our expert team at the Hacienda Spa has been diligently reviewing and perfecting every little detail of the spa experience. We're delighted to officially open the doors, July 1, and welcome our lodging guests and local community in for botanically based massage and skin care treatments.

We are thrilled to share two new gins developed by our team of farmers, gardeners, herbalists, distillers and mixologists expressing the flavors of Los Poblanos’ historic farm and gardens, and the essence of the Rio Grande Valley. Our western-dry style gin was born by studying and sampling the wide variety of flowers, herbs and native plants that thrive on our small organic farm. This unique blend of 16 botanicals includes piñon resin, rose, violet, hawthorn and chamomile.

Spring Fever

As cold days recede, spring fever is in full swing on the farm. Every year, our farm team collaborates closely with our culinary, mixology and product teams, exchanging ideas and identifying goals for the upcoming months ahead. These thoughtful conversations help determine plans for the field layout and crop rotation, giving the farm team a clear plan for the new season. Currently, trays of seedlings line the tables in the greenhouse as artichokes, kale, onions and peppers begin to sprout and grow, waiting their turn to be nestled into the fields. Carrot, beet and turnip seeds will soon be planted directly into the cool soil. Small harvests of herbs and greens begin to come from the hoop house, too.

As summer arrives, all the previous season's preparations culminate in a flurry of activity across the property. From preparing the fields and turning in cover crops to laying out rows in the fields for planting and laying drip tape for effective watering, our dedicated farmers have been preparing for the arrival of our favorite season. There's no doubt our beloved lavender fields get most of the attention as the plants begin to flower, but the farm is busy tending to even more than lavender. We're excited to share what else is going on during this special time of year.

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.

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.  

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. 

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.

Beekeeping is an act of hope. There are so many variables to consider when caring for beehives. Access to clean water, sources of nectar and pollen from plants that bloom from spring to fall are all essential for a healthy bee. The added uncertainty of colony collapse, varroa mites and the diseases they might introduce, swarming and abscondment, pesticide exposure and the uncertainties of extreme climate fluctuation are challenges all beekeepers face. And yet we persist. We are fascinated by bee behavior and relationships, and understand the crucial role bees play in keeping plants and thereby humans alive. 

Our Farm Card loyalty program is changing

As a valued part of the Los Poblanos community, we are reaching out to inform you of a change to our Farm Card loyalty program. As our business grows and changes, so does our property-wide software. With these new opportunities, we are transitioning away from the existing Farm Card program effective October 31, 2019, with plans to relaunch a more dynamic and exciting loyalty program in 2020.

Damian Velasquez is one of our favorite local artisan fabricators, supplying us with beautifully made wood and metal objects including the chimineas that guests enjoy across Los Poblanos. His son Alex also started a company that makes the wooden paddle boards and titanium spatulas we carry in the Farm Shop. Next time you’re here enjoying s’mores under the stars, thank Damian and his family!

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.

Brunch at Campo always proves delicious, and the current menu is undeniably a treat. From the return of our mouthwatering Blue Corn Pancakes, paired with seasonal fruit and a decadent chocolate ganache, to the savory Brisket & Eggs with underground corn and a house-made barbecue sauce, our inventive breakfast favorites always delight. The Local Grains & Vegetable Salad is a beautiful medley of flavors that represent our state's agricultural bounty, with stunning, fresh ingredients harvested from our own farm and local agricultural partners.