IN SEPTEMBER, Ojo executive chef Zachary Perron partnered with the Santa Fe Farmers’ Market Institute for a special three-course fixed menu celebrating local agriculture and the restaurants that support it. If you missed it, he assures us that there will be other exciting special events featuring the bounty of Ojo Farm in the near future.
In the meantime, relaxed diners at Blue Heron Restaurant at Ojo Santa Fe Spa Resort might try one of the restaurant’s vegetable-forward dishes, such as the spinach and goat cheese salad with roasted golden beets. Or, for a delectable meatier option, try the chef’s favorite—braised beef short ribs. These tender morsels come with a vino tinto demi-glace and are served with smashed red potatoes and roasted root vegetables, like parsnips and carrots. To make your meal a little more decadent, top it off with an effervescent glass of Gruet Blanc de Noirs. Who says self-care can’t be delicious?
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