The Best Inns and Lodges in the United States for Foodies - AFAR
"A boutique inn on a working organic farm and lavender fields, where executive chef Jonathan Perno runs Campo, a converted dairy-barn restaurant whose menus spotlight hyperlocal Rio Grande Valley ingredients—think blue corn from Native pueblos, organic mountain lamb, and regional cheeses. Lavender is harvested and used across the property, including spa treatments, while guests can tour fields and greenhouses, bike, hike, play bocce, or relax on a portale before the next meal. The property’s historic territorial-revival architecture and thoughtfully designed room categories (Meem, Farm, and Field) pair rustic regional character with modern, handcrafted furnishings." - Ann Shields
