Los Poblanos is proud to present a dining series like no other. Executive Chef Jonathan Perno, 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.
While New Mexican cuisine is traditionally considered a marriage of Pueblo Native American, Hispano Spanish and Mexican cuisine, dig a little deeper and you’ll find our cuisine has been influenced by a spectacular range of cultures and regions across Europe as people migrated and traveled through our land. Global Influences on Native New Mexican Cuisine draws inspiration from these historic culinary influences including France, Spain, and Eastern and Western Europe, while featuring ingredients sourced from a selection of local farmers in our community. Embrace the worldwide influences on New Mexican cuisine and experience complex courses that pay homage to the dynamic culinary history of our state. Sip internationally curated wines thoughtfully paired with each dish by our Sommelier, Dylan Storment.
As always, each ingredient that contributes to our Rio Grande Valley Cuisine is carefully selected and has its own unique history. Take, for example, the New Mexico blue corn used in the third course. This heirloom corn is sourced from the New Mexico Landrace Corn Project, which grows across New Mexico using native seed which originated at Santa Domingo Pueblo and Isleta Pueblo and has proven a success in our high-desert terroir.
Share in an elegant, unparalleled five-course journey that combines love for the area and ingredients with flavors and techniques from around the world. Set in our historic property, this dinner promises you’ll experience an authentic piece of New Mexican history.
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First Course | France
Chicken egg, fresh peas, sabayon
highlighting ingredients sourced from Vida Green Acre Farm
Paired with 2017 Sheehan Winery Viognier
Second Course | Central & Eastern Europe
Pierogi, asparagus, crema
highlighting ingredients sourced from Candelaria Farms
Paired with 2016 Royal Tokaji “The Oddity”
Third Course | Spain
Cochinita, New Mexico blue corn
highlighting ingredients sourced from Polk's Folly Farms
Paired with 2016 Raúl Pérez “Ultrea-St. Jacques”
Fourth Course | England
Wellington, turnip, mushroom
highlighting ingredients from Shepherd's Lamb
Paired with 2014 Château Palmer “Alter Ego de Palmer”
Dessert | Greece
Bougatsa with honey and pistachios
highlighting ingredients from Heart of the Desert
Pairing tba
Menu subject to change. Kitchen will accommodate for allergies and dietary restrictions. No substitutions. Online reservations required. All pricing 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 "A Global Tour" to book your stay at a special 20% off rate. Some restrictions may apply.