Los Poblanos is proud to present a dining series like no other. Executive Chef Jonathan Perno, resident Sommelier Dylan Storment and the award-winning culinary team at Los Poblanos have carefully curated an entire year of Rio Grande Valley Cuisine dinner programming to highlight the spirit and artistry of the season. This series will also pay homage to our local ranchers, farmers, vintners, brewers and distillers who share in our culinary philosophy and understand that flavors and ingredients are as important as the environment and terroir they originate from.
Conjuring memories of winters at home, Traditions Reimagined offers a stunning menu informed by recipes and ingredients that one local community comes together to share during this magical time of year. Inspired by Chef Rey's Native American heritage rooted in Santo Domingo Pueblo, just north of Albuquerque, this dinner nods to rustic recipes his family recreates each winter. With ancient dishes and techniques learned from his grandmother, this dinner offers an incredibly unique opportunity to experience dishes rarely prepared outside the Pueblo. True to Campo’s award-winning culinary program, these sensational dishes have been creatively reimagined and celebrate a warm family heritage, holiday tradition and seasonal, local ingredients.
In partnership with local farmers and herdsmen, each ingredient tells its own story that honors the dedication, passion and tradition of the most respected and innovative suppliers in our local foodshed. Blue corn, highlighted in the first course, is provided through the New Mexico Landrace Corn Project, which revived the traditional heirloom corn once grown on Isleta Pueblo and is now grown by farmers across the state. Reintroducing this incredibly significant heirloom crop to New Mexico provides Campo with a unique, locally adapted variety of blue corn that has evolved in local fields through centuries of traditional selection by small-scale farmers. Underground corn, incorporated in the third course, is an ingredient that can be found in most indigenous households. Traditionally in Native American culture, large fire pits are used for burying and slow-roasting large batches of corn as a method of preservation for the winter months. The corn can then be eaten freshly roasted or dried.
Join us for this very special evening in Campo’s Cellar Room for an intimate gathering that celebrates all of these spectacular stories and ingredients, the warmth of the season, the family traditions and our local foodshed.
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First Course
New Mexican Blue Corn
wild parsley, Piki bread, evergreen essence
Paired with Milagro Chardonnay
Second Course
Crispy Potato Cake
poached egg, red chile hollandaise
Paired with Gruet Rose of Pinot Noir
Third Course
Seared Scallop and Crawfish
underground corn, Chimayo aioli, queso blanco, chile push around
Paired with Sheehan Winery Grand Reserve Chambourcin
Fourth Course
Red Chile Braised Beef
torta de huevos, ham hock, beans and chicos, Tucumcari cheddar
Paired with Luna Rossa Reserve Nebbiolo
Dessert
Sage Cake
juniper honey mousse, candied pinon
Paired with Vivac Late Harvest Riesling
This menu is subject to change. The kitchen will accommodate for allergies and dietary restrictions, but cannot offer substitutions. Online reservations are required. Pricing is inclusive of food, wine, tax and gratuity.
Complete your experience with a night's stay at the Inn. Contact the Inn directly at 505-344-9297 ext. 0 and mention "Traditions Reimagined" to book your stay at a special 20% off rate. Some restrictions may apply.