Los Poblanos Historic Inn was once a dairy farm but has since transformed into an organic, regenerative lavender farm and ecotourism destination. Nestled in the rows of fragrant purple shrubs, in what was once the dairy barn, sits restaurant Campo lead by Chef Christopher Bethoney, a 2024 James Beard Nominee for Best Chef in the Southwest who uses seasonal, organic ingredients often sourced from the property’s own farm. The casual fine dining experience is elevated by a thoughtfully curated wine list from Dylan Storment, Director of Wine and Spirits that features local New Mexico wines along with classics from Burgundy and lesser-known wines like Ribera del Duero, Georgia and Lebanon. Pairings are available with every dish in both three and six ounce pours.
Los Poblanos has been growing and distilling their own botanicals for over twenty years so, start your evening with the Spring Bloom, a seasonal cocktail with Los Poblanos house-made Western Dry gin—full of chamomile, rose, hawthorn and piñon resin flavors—mixed with lavender honey tea, savory prickly pear and local absinthe. It’s shaken and rimmed with Los Poblanos lime salt. This tart, savory cocktail is a refreshing drink to sip while taking in the beauty of the pink Sandia Mountains.
The seasonal, a la carte menu changes frequently; this spring, Chef Bethoney starts things off with an amuse of warm, whey apple cider with garden calendula blossoms. Try the Lemon Za’atar salad—its house-made za’atar, preserved lemon and fresh vegetables are complimented by creamy Mavis’ goat cheese and a pop of garden mint. Storment pairs this with Noisy Water Rosé, one of his local New Mexico favorites. It’s a blend of zinfandel and mission grapes—thought to be the earliest vinifera species cultivated in the Americas and serves as a nod to New Mexico’s viticulture beginnings—leading with soft rose petal and strawberry scents.
One unforgettable dish is the Sweet Potato Pierogi made with activated charcoal, filled with Holy Cow Swiss cheese, house-made kimchi and savory, caramelized onion sour cream. The suggested pairing is the Orange of the Day, Źutina, Domaine Bibich from Croatia, a rich, acidic wine with plenty of funk. The skin-contact and seed inclusion used in vinification of this wine, offers up textured tannins, nutty aromatics, and a rush of tart acid. It’s a quirky matchup that works: the tannins cut through that rich cheese, while the wine’s savory qualities are able to match the strong flavors of the kimichi.
Campo’s use of local tastes lingers in your mind long after your visit. As Georgia O’Keeffe once said, “If you ever go to New Mexico, it will itch you for the rest of your life.”
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