Taos Farm to Table Experience

Taos Farm to Table Experience

Experience: A Seasonal & Local Farm Inspired Menu by Chef Cristina Martinez

Indulge: Savor the Seasonal Farm to Table New Mexican Dinner Specially Paired with Local Beers and Wines

Highlighted: Local Farmers, Wineries and Brewers

Hosts: El Monte Sagrado Resort & Heritage Inspirations

Our mission is to connect you to the flavor of our land and the origins of our New Mexican food as well as to honor the cultivation of our local farmers and food artisans.

Photo Credit: Emily Joanne


Read how we have cultivated this experience on TaoStyle Travel Blog


Summer & Fall Season

5:30 pm – 8:00 pm Dining on the Taos Lawn at El Monte Sagrado Resort


The Experience


$99 + tax and gratuity per person

Book online now!

Small and Intimate. 20 people maximum for each event.

Join your hosts Angelisa, owner of Heritage Inspirations, in collaboration with Chef Cristina Martinez, Head Chef at El Monte Sagrado Resort, for an immersive Farm to Table Experience. This tasty journey will allow you a seasonal opportunity to engage with your food, with local farmers, and with inspired recipes specially paired with local wines and beers.

We are offering these dinners every last Wednesday of the month starting in June through October, each with a locally sourced farming theme based on available ingredients. Celebrate your evening enjoying our Farm to Table meal prepared within a romantic setting on the Taos Mountain Lawn at El Monte Sagrado. You’ll start with a garden cocktail to toast to our shared experience!

Cristina will handcraft each dinner’s delicious menu by working with local farmers and share with you how each seasonal ingredient can come to life in your pallet. Learn more about the Chef’s story and influence from her New Mexican upbringing and her first culinary inspirations at her grandparents’ revolving kitchen door.

Indulge with us in this decadent and family style dining setting. Come celebrate the growing season and toast to the connection of our food, the efforts of our local farmers, and the creativity of food inspired flavors! Salute!

Our mission is to connect you to the flavor of our land and the origins of our New Mexican food, and to honor the local farmers and food artisans who cultivate it.


The Seasons


Spring | Wednesday, June 6th

 

Local Ingredient | Tomatos

 

In The Kitchen with Chef | Dinner Menu

Cocktail | Gardens Choice

Appetizer | Local Goat Cheese Tartlets with Apricot Preserves | Griddle Corn Cakes with Calabasitas and Pico de Gallo

Salad | Tomato-Cucumber Salad with house made Mozzarella

Main | Roasted leg of lamb with curry-mint raita

Side | Stewed Lentils and Chickpeas and Grilled Onions

Dessert | Peach Cobbler with Brown Butter Ice Cream


Summer | Wednesday, June 27th

 

Local Ingredient | Blueberries

 

In The Kitchen with Chef | Dinner Menu

Cocktail | Garden

Appetizers | Tomato and Goat Cheese Tart | Charcuterie Board

Salad | Roasted Root Veggies and Rainbow Carrot Salad with Sesame-Mustard Vinaigrette

Main | Smoked Beef Tenderloin and Olive Oil Poached Salmon

Side | Black Garlic-Lemon Aioli and Horseradish Cream | Lyonnaise Potato Salad

Dessert | Blueberry Crostata, Vanilla Bean Ice Cream


Summer | Wednesday, July 25th

 

Local Ingredient | Cherries

 

In The Kitchen with Chef | Dinner Menu

Appetizers | Coonridge Farms Goat Cheese stuffed Squash Blossoms | Grilled Artichokes with Black Garlic Aioli and Drawn Butter

Salad | Peach and Roasted Grape local Watercress Salad House-made ricotta and Marcona Almonds, Grilled Sage Bread with Spanish Olive Oil

Main | Red Chile Rubbed Ribeye’s

Side | Elote Grilled Squash

Dessert | Dark Cherry Pie, Vanilla Bean Ice Cream Taos Lightning Whiskey Caramel


Meet Chef Cristina Martinez


Chef Cristina Martinez

We are delighted to partner with the Executive Chef at El Monte Sagrado Resort. This Native New Mexican opened her own catering company at 18 years old. Martinez’ skill set was augmented at Le Cordon Bleu in California, where she graduated with honors. Bringing her talents back to New Mexico she worked in a culinary capacity at Hotel Albuquerque at Old Town, The Lodge at Santa Fe, Pueblo Harvest Cafe, and most recently, served as the Executive Chef of Albuquerque’s Artichoke Cafe for four years before she came to Taos.

Martinez’ culinary influences were mostly nurtured by her maternal grandmother’s amazing cooking. Her grandparents had a beautiful farm and property in the south valley of Albuquerque. “There we got to eat farm fresh eggs, fresh produce and farm raised meat slaughtered by my grandfather and prepared beautifully by my grandmother. Every day she had stacks of homemade tortillas, beans and some kind of chile with meat. She was always ready for anyone just stopping in. I will never forget how special that was and how amazing her cooking was,” remembers Martinez.

Now Martinez and her husband, who she met as her sous chef at Albuquerque’s Artichoke Café and is now the head Chef at the Historic Taos Inn, are settled into Taos. They enjoy the quiet life while being the big fish in a small pond. Martinez is currently working on the farm at the resort and adding ingredients to our Farm to Table experiences!

In Partnership with Vivac Winery