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Set on a working organic farm and historic inn, this refined New Mexico restaurant builds its menu around what's growing nearby, from the blue corn hominy and green chile on the plate to the lavender in your margarita. The kitchen makes its own bread, charcuterie, and pickles, and the cocktail list leans on Los Poblanos' own gin. A James Beard semifinalist, it's the kind of place where the farm outside the window is also the reason dinner tastes the way it does.
The awards strongest first
- James Beard Awards 2025 · Nominee · Outstanding Wine and Other Beverages Program
- Michelin Guide Selected Restaurant
- Eater The 25 Best Restaurants in Albuquerque, New Mexico
- James Beard Awards 2024 · Semifinalist · Best Chef: Southwest · Christopher Bethoney
One number, weighted & current 85
How we scoreThe dishes from the writeups
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Carrot cavatelli
“Items like carrot cavatelli with lemon-chicken sausage, green chile cream, charred carrots, and chicken skin crumbles are mainstays on the menu.”
Eater -
Braised lamb birria
“Other options rotate in throughout the year, like braised lamb birria with fire-roasted seasonal vegetables, blue corn hominy, and housemade tortillas.”
Eater -
Confit pork
“Confit pork with blue corn hominy, green chile and house-made tortillas defines their signature Rio Grand Valley style of cooking.”
Michelin Guide -
Honey goat cheese cheesecake
“Don't skip dessert, especially their honey goat cheese cheesecake with crushed pistachio, caramelized quince and quince butter.”
Michelin Guide
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The neighbors closest first
- Los Poblanos Historic Inn & Organic Farm Stay · 83
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