Campo at Los Poblanos
Restaurant · Los Ranchos de Albuquerque ·
Farm-to-table New American with wood-fired dishes, local ingredients
Farm-to-table New American with wood-fired dishes, local ingredients
"It’s no secret that Campo at Los Poblanos is considered one of the best restaurants in Albuquerque. The place has racked up considerable attention from the James Beard Foundation over the past few years, thanks to a seasonal menu of wood-fired dishes made with local ingredients. Items like carrot cavatelli with lemon-chicken sausage, green chile cream, charred carrots, and chicken skin crumbles are mainstays on the menu. Other options rotate in throughout the year, like braised lamb birria with fire-roasted seasonal vegetables, blue corn hominy, and housemade tortillas. Best for: Big spenders. Diners who want a next level experience can make reservations at the chef’s table for $225 per person." - Justin De La Rosa
"Located in Los Poblanos Historic Inn, this restaurant features New Mexican cuisine with a focus on native ingredients like heirloom corn." - Veronica Stoddart
"An open‑air farm‑to‑table restaurant set on a scenic property with mountain views that emphasizes on‑site and regional ingredients under chef Christopher Bethoney; menus change seasonally but highlights include grilled New Mexican beef, preparations that showcase corn, and a focused list of New Mexican wines." - Aislyn Greene
"• Christopher Bethoney, Campo at Los Poblanos, Albuquerque, NM" - Hillary Dixler Canavan
"A July 22 dinner from the Campo é Carbón crew will feature a menu that includes kampachi crudo; scallop toast; and a ranchero cassoulet with pork confit, Rancho Gordo French beans, longaniza sausage, and tortillas, with only a handful of reservations available via Tock." - Mona Holmes