Campo

The story

Crafted with passion, served with love

A Historic Farm, a Living Table

Campo is the dining expression of Los Poblanos, one of the most remarkable historic properties in the American Southwest. Set on 25 acres of lavender fields, cottonwood groves, and formal gardens in the Rio Grande Valley, the restaurant sits within a working organic farm whose daily harvest directly shapes what lands on the plate. The result, as the property itself describes it, is "one of the most pure field-to-fork menus in the country" — organic ingredients grown on site or sourced from neighboring farms in the valley, cooked by a team whose menus shift with what the land is producing that day.

Food & Wine named Los Poblanos one of the 10 Top US Hotels for Food and Drinks, a recognition that speaks to how seriously Campo takes its role as a dining destination in its own right.

Rooted in Place and History

The buildings that house Los Poblanos were designed in 1932 by John Gaw Meem, the "Father of Santa Fe Style" and widely considered New Mexico's greatest 20th-century architect. Dining at Campo means eating inside — or alongside — spaces of genuine architectural significance: parquet walnut floors, hand-carved ceilings, decorative Spanish tile, monumental fireplaces, and WPA artwork by artists including Peter Hurd and Gustave Baumann. The Spanish courtyard of the Hacienda, draped in Lady Banks' roses and centered on a Moorish fountain, gives outdoor seating a quality that no designed restaurant terrace could replicate.

The land itself has been farmed since the 1930s, when Los Poblanos was a model experimental farm. Three generations of the Rembe family have stewarded it since 1976. Executive Director Matthew Rembe, who grew up on the property, now oversees all aspects of the operation, including the farm-to-table dining program, with a commitment to regenerative agriculture and historic preservation that runs through every decision.

The Wine List and the Broader Experience

Campo's wine program earned a Wine Spectator Best of Award of Excellence, a distinction that reflects the seriousness with which the list is curated — and one that makes the pairing dimension of a meal here genuinely rewarding. The kitchen's Rio Grande Valley cuisine, grounded in organic produce and regional identity, finds a natural counterpart in a cellar built with equal care.

Breakfast, lunch, and dinner are all served, and the setting — whether inside the John Gaw Meem–designed rooms or in the gardens — carries a sense of occasion without formality. As Su Casa Magazine put it: "One could spend a lifetime at Los Poblanos and never fall out of love."