The talented cooks turn out what’s known as Rio Grande Valley cuisine, which means regionally inspired, seasonally driven, locally sourced, and almost completely organic.
Christopher Hirsheimer and Melissa Hamilton
(PRWEB) April 17, 2013
Los Poblanos Historic Inn & Organic Farm, located in Los Ranchos de Albuquerque, NM, is humbled by being selected as one of Bon Appétit’s “10 Best Hotels for Food Lovers” in 2013 for their focus on fresh, organic farm-to-fork dining.
The “10 Best Hotels for Food Lovers” list includes hotels that Bon Appétit editors not only love to go to, they want to return to again and again. Editors selected hotels that carefully thought out their menu and other aspects of a unique culinary experience for guests. The list is a celebration of the people who achieve an incredible combination of great accommodations and not just good “hotel food” – but down right delectable dishes.
Contributing authors and renowned food connoisseurs, Christopher Hirsheimer and Melissa Hamilton, stayed at Los Poblanos and in their review said, “the talented cooks turn out what’s known as Rio Grande Valley cuisine, which means regionally inspired, seasonally driven, locally sourced, and almost completely organic.” In addition to being the founders of Canal House, Hirsheimer was a founder of Saveur and Hamilton’s photographs have appeared in Food & Wine, Country Home, Metropolitan Home and Town and Country.
The menu at Los Poblanos changes daily and always features fresh ingredients right off the farm, such as farm eggs, house-made bacon, honey from their bees, and fruits and vegetables from their fields. Los Poblanos strives to source ingredients within a 100 mile radius of their site and harvests food that is at the peak of its season and flavor. To experience this culinary voyage yourself, book a room with complimentary breakfast or make dinner reservations Wednesday-Saturday, 5-9pm. To make a reservation, call (505) 344-9297, also check out Los Poblanos’ event calendar for La Merienda dining dates.
Read the full article online at bonappetit.com, or pick up a copy of the publication hitting stands April 23, 2013.