“Preservation is our true passion and drives everything we do. From sustainable farming to good design, all of it revolves around preservation. Los Poblanos was a dynamic farm with important architecture in the 1930s, and so our goal has always been to perpetuate and enhance what was already here.”
Roasted chicken stuffed with lavender and roasted garlic; lamb with black mole.
Located on a historic farm designed by famed New Mexico architect John Gaw Meem, Campo at Los Poblanos is not your average farm-to-table restaurant. This place is truly special. The landscaping that winds around the buildings is a “mix of formal historic landscapes, edible gardens, and lower-water use farming“ and is considered a unique, important model of cultural landscaping.
As for the food: much of the produce for the restaurant is grown on-site, and the rest brought in from local farms, many of which are run by former Los Poblanos employees. Recent dishes have included charred carrot soup with mint, spinach and asparagus-stuffed trout, and blue corn strawberry shortcake with mint ice cream. A stay in the on-site inn makes for a perfect end to the meal – and is a great excuse to have Campo’s chilaquiles for breakfast.
"One could spend a lifetime at Los Poblanos and never fall out of love." Su Casa magazine
A fine dining experience located on a historic organic farm in the Rio Grande Valley