Doing research on where to eat in Albuquerque was difficult. There was almost no consensus online….except for Campo at Los Poblanos. The restaurant is located at the Los Poblanos inn. The grounds are beautiful.
Upon arrival, the restaurant was busy and the crowd could of been pulled from a much larger more cosmopolitan city. The restaurant has a chefs table in the kitchen which I will make a note of to try next time I am in town. I want to return for the annual balloon festival. The bar area was very inviting as well.
The menu focuses on using local farmers including their own and cooking with fire.
The server brought an amuse of radish from their garden. Very crisp and fresh.
We started with the brussels sprouts with quail egg and beef tongue. Delicious.
For my main I had the lamb and mole. The lamb was cooked perfectly and had a nice smoke flavor (I assume they cooked it over a fire). It was well seasoned and the mole was delicious as well. The tamale was a braised neck tamale.
We also ordered a side of creamy blue corn hominy which had pork chicharron. The chicharron may of been one of the best I have ever had (and I was born in the Philippines and we have amazing chicharron). The flavor was delicious and the fat melted in my mouth.
For dessert, we had the honey cake which was also very good.
Overall the service was very good and the food outstanding. I was not expecting this here. I was expecting good, but not great. I would return. 9/10