Albuquerque has a host of things to offer, from gorgeous scenery, delicious food, tasty drinks and fun activities to organic farms and pure natural beauty. I recently had an opportunity to visit the Los Poblanos Historic Inn & Organic Farm.
The land where the Inn & farm are currently located was originally inhabited by the Anasazi (ancient pueblo Indians) in the 14th century, and in 1716 it was made part of the Elena Gallegos land grant. The original rach was owned by Ambrosio and Juan Cristobal Armijo, but it was reassembled by Albert and Ruth Simms in the 1930s. Today the Ranch encompasses 25 acres, which includes both the Inn and a working farm.
The area still features many important works of art and craftsmanship from back in the day, including John Gaw Meem (who was widely considered New Mexico’s greatest 20th century architect), Walter Gilbert (one of the only Albuquerque artists to have worked at Los Poblanos) and Laura Gilpin (one of the most important photographers of the Southwest). The Greely Garden was created by Rose Greely, a pioneer female landscape architect and designer of the 1932 formal Spanish-style gardens at Los Poblanos.
In addition to the beautiful land and artwork, the restaurant menu changes daily, and always features fresh ingredients right off the farm including eggs, honey, fruits and vegetables from the fields.
The lavender fields weren’t in bloom right now, but how amazing are they?
We had these fresh figs with our breakfast. And while of course the figs I ate in Calabria that were grown on my family farm will always be No. 1 … I must say these were a seriously close second.
Although it was cold the morning I ate breakfast here, in warmer-weather months this portico is open to the Inn guests for them to eat their meals outside.
Organic is the name of the game here, and Nancy, who I ate breakfast with, does a great job at making sure they Inn stays as up-to-date as possible with the newest and best sustainable, organic practices.
Their library is to die for….enuf said.
The kitchen is a masterpiece, as well.
Here is the chef, preparing meat for that day’s meal. All of the meat is either locally grown or raised right on the farm.
The Farm Shop is a must-visit if you’re in the area. I learned about the different types of lavender (and got to smell them both) and tasted real balsamic vinegar — not that crap you buy in the store. Holy crap, friends — I don’t think I’ll ever feel the same way about the fake, store-bought kind again!
Gorgeous lavender bundles! If only I weren’t flying home!