Jenny's View

Friends,

I’m so proud of our restaurant staff and our amazing culinary crew.  They have endured these difficult months with patience and grace. In response to the indoor dining closures, our team immediately innovated and seamlessly moved operations from La Plazuela to our Terrace Rooftop Patio, launching one of Santa Fe’s finest and prettiest outdoor dining venues in a matter of days!  Pivoting to rooftop dining service was our greatest success of the summer.  Visitors and locals welcomed the opportunity to enjoy Executive Chef Lane Warner’s signature cuisine paired with the ultimate view of Cathedral Basilica of Saint Francis of Assisi. It was the go-to destination among locals and guests to share safe, socially distanced meals and drinks with friends all summer.

We’re inspired to continue this spirit of innovation as we move into autumn and winter. And innovation is certainly on the menu this fall at La Plazuela!  Our seasonal menu rolls out this month and features several local farm and livestock partners.  Urban Rebel Farms is a locally owned, pesticide free vertical farm specializing in growing food in an urban setting, located in midtown Santa Fe. Their vertically produced micro greens are featured throughout our menu, enhancing our offerings with earthy goodness. The bison in our Street Tacos is sourced from Beck & Bulow Buffalo, a New Mexico based company committed to treating their herd with compassion and access to nature’s bounty, and trust me, that commitment and respect is evident in this dish. We can think of no better way to reopen La Plazuela than by emphasizing local products, partners and incorporating traditional and regional flavors.  In doing so we honor the people, the animals and the environment that sustains us.

Incorporating local ingredients is what our new Chef de Cuisine, Randy Tapia is all about.  Randy joined us in March and has since been showcasing his expertise in multiple capacities, including representing La Plazuela in the popular, Taco Wars competition hosted by Santa Fe’s Liquid Muse.  Not to mention, he’s the mastermind behind one of my summer favorites, the Watermelon Heirloom Tomato Caprese Salad!  We’re absolutely thrilled to have Randy onboard. His community focused take on traditional cuisine pairs perfectly with La Fonda’s commitment to sustainability.

There are so many amazing culinary-focused resources in The City Different that inspire meaningful relationships with the food we eat.  Check out Cooking with Kids, a nonprofit organization focused on empowering children and families to make healthy food choices.  Kitchen Angels prepares and delivers free, nutritious meals to Northern New Mexicans who are home bound and facing life challenging illnesses and conditions.  Farm to Table promotes locally based agriculture through education, community outreach and networking.  We’re fortunate to be part of a community that promotes the understanding between farming, food, health, and local economies.

At La Fonda, we’re challenging ourselves to think locally about food and where we source it.  We’re initiating sustainability goals in our kitchen and throughout the hotel that eliminate excess and waste.  We’re mindful of New Mexico’s water supply and encourage our visitors to respect our state’s precious resource.  In addition, we encourage our staff and visitors to do same. 

Of course, New Mexico remains very safety conscious with regard to the health crisis and as a result of our effective safety protocols, we have one of the lowest rates of spread in the country. A mandatory quarantine is in effect for folks visiting from out of state unless they are from low-risk states (states with COVID positivity rates less than 5% and new case rates equal to or less than 80 per 1 million residents). Furthermore, individuals who can show documentation of a valid negative COVID-19 test taken within 72 hours before or after entry into New Mexico are exempt from the 14-day quarantine requirement, regardless of the state from which they have traveled. Gatherings are limited to 10 people maximum, indoor dining is limited to 25% maximum capacity and lodgers with the New Mexico Safe Certification operate at 75% occupancy.  We are proudly NM Safe Certified and we are serious about your and our team's safety when you stay or dine with us. 

Whether you prefer your chile red, green or Christmas, there’s something on the menu for everyone at La Fonda. Join us at La Plazuela and celebrate the diverse flavors that unite us!

Salud!
Jenny