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Our Food

Los Poblanos cuisine is rooted in what comes from our farm as well as the region. Our food wanders the line between refined and rugged, borrowing from both haute cuisine and the foods indigenous to New Mexico's Rio Grande River Valley. Los Poblanos often does away with menus in favor of multi-course farm feasts inspired by the day's harvest. For guests attending a meeting, retreat, party, or wedding, it is a private dining experience where the cuisine and ambiance reflect the chef's aesthetic and the farm's long established relationships with local farmers.  

Local Farmers and Local Ingredients 
We take pride in the quality of our ingredients, some of which is cultivated on the farm at Los Poblanos. Our menus consistently feature food by the following fine farmers:  
Los Poblanos Organics - Seasonal organic produce, honey, eggs, and lavender cultivated on our own farm. 
Shepherd's Lamb - Certified organic grass-fed lamb is produced by the Manzanares family ranch in the mountains of Northern New Mexico. The flock grazes on lush native grasses (wheat grass, grama and fescues) and their favorite shrubs such as mountain mahogany and snowberry giving them their hallmark delicate taste. 
 
Other Favorite Farms: Toad Road Farm, Chispas Farms, Pollo Real, Amayo Farms, Old Windmill Dairy, Sweetwoods Dairy, Heidi's Organic Raspberry Farm, and Green Tractor Farm.

Recipes From Our Kitchen

Blue Corn Pancakes 

1 cup blue cornmeal 
1 cup flour 
¼ cup sugar 
2 tsp baking powder 
1 tsp baking soda 
¼ tsp salt 
½ cup pine nuts, toasted 
2 eggs lightly beaten 
2 cups buttermilk 
¼ cup canola oil or olive oil 

Combine all of the dry ingredient and the nuts into a large mixing bowl. Combine ingredients until well mixed. In a separate bowl whisk together the eggs, buttermilk and the oil. Pour into the dry mix and gently fold to incorporate. Test a small amount of the batter on a preheated griddle. Adjust the batter if necessary.

Green Bean Almandine with Shaved Dry Brie 
Serves 4 people 

2 # green beans, trimmed 
4 oz. brie 
Salt and pepper 
4 T. unsalted butter 
1 clove garlic, minced 
1 t. preserved lemon, minced 
¼ cup toasted almonds, coarsely chopped 

Blanch green means in salted boiling water until tender, then shock in ice bath. Drain beans when cool. 
In a large sauté pan heat butter and cook until nut brown. Add blanched beans, garlic, and preserved lemon. Toss in pan to heat beans through. 
Adjust seasoning with salt and pepper. Place bean mixture in serving bowl and garnish with toasted almonds and shaved brie.

Spring Recipes: 
Green Chile Pork Ribs with Apple and Cabbage Slaw