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Welcome to Loretto's Santa Fe Blog

Welcome to our Santa Fe Blog.  We've created a place for our guests to share their favorite Santa Fe and Inn and Spa at Loretto memories.  In addition, they can catch up on Santa Fe events, enjoy restaurant recipes from The Living Room and Luminaria Restaurant, read about spa innovations, and much more.

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September 19th, 2013 | 4:58pm

A Santa Fe Chef’s Meatless Meal - Cilantro Tofu with Roasted Corn Quinoa and Chipotle Crema

The Inn and Spa at Loretto’s Executive Chef Brett Sparman celebrates simple and organic ingredients daily in Santa Fe, New Mexico.  Recently, the Santa Fe chef was highlighted on PBS’s Recipe Redo Blog by Debra K.  Chef Sparman enjoys working with uncomplicated ingredients, they allow him to create dishes that delight and inspire.  He is very pleased that Debra K decided to highlight one of his favorite recipes, Cilantro Tofu with Roasted Corn Quinoa and Chipotle Crema

Please try this amazing recipes in your own home tonight.  Enjoy!

Cilantro Tofu with Roasted Corn Quinoa and Chipotle Crema

2 lb  tofu marinated and grilled  (recipe below)
16 oz roasted corn quinoa ( recipe below)
8 oz chipotle crema  (recipe below)
8 oz  pico de gallo (recipe below)

Roasted Corn Quinoa
2 cups water
½ cup red quinoa
½ cup black quinoa
2 ears grilled sweet corn, kernels removed from cob
2 each roasted poblano peppers, diced
1/3 cup chopped cilantro
1/3 cup cotija cheese
2 each avocados, chopped, pit and skin removed

For the dressing
¼ cup olive oil
2 limes juiced
2 cloves garlic, minced
1 tbls chopped cilantro
¼ tsp ground cumin
Salt and black pepper, to taste


1.Using a strainer, rinse the quinoa under cold water. Add quinoa, water, and salt to a medium saucepan and bring to a boil over medium heat. Boil for 5 minutes. Turn the heat to low and simmer for about 15 minutes, or until water is absorbed. Remove from heat and fluff with a fork. Let quinoa cool to room temperature.
2.In a large bowl, combine quinoa, sweet corn, poblano peppers, cilantro, cotija cheese, and avocados.
3.To make the dressing, whisk together olive oil, lime juice, garlic, cumin, cilantro, salt, and pepper in a small bowl. Pour dressing over the salad and stir until mixed well. Taste salad and season with salt and pepper, if desired. Serve immediately or chilled.

Cilantro marinade for Tofu
1 cup fresh cilantro
¼ cup fresh lime juice
2 ½  tbsp olive oil
4  cloves garlic
2 green onions, chopped
1 jalapeno  chile, chopped

Place all ingredients in a blender and puree till smooth.  Place tofu in a bowl and  marinate for 4 hours to overnight.

Pico de Gallo
1 ½ cups seeded, diced tomatoes
¼ cup diced red onion
1 tbs diced jalapenos
1 tbs minced garlic
Juice of 2 limes
2 tbs cilantro, plus extra for garnish
Salt and pepper

In a bowl combine all ingredients.

Chipotle Crema
1 cup half-and-half
1 cup heavy cream
1 tbs sour cream
4 tsp chopped chipotle peppers in adobo sauce
½ tsp kosher  salt

In a bowl, mix the half-and-half, cream, and sour cream. Let crema sit at room temperature for 24 hours to develop culture.

In the bowl of a food processor or blender, combine the cream mixture with the peppers, adobo sauce, and salt. Process on high speed until smooth.

So let’s Cook!

1.Heat a grill over medium-high heat. Spray the grill with nonstick spray so tofu can be moved around on the grill.
2.Place tofu on the grill and grill 6 to 8 minutes on each side, season lightly with salt while on the grill.
3.Remove tofu from the grill and place on a cutting board and let rest for 5 minutes, with a sharp knife slice tofu in to even pieces about 1 inch thick
4.Place a mound of the quinoa salad in the center of a plate.
5.Top with sliced tofu
6.Squirt some chipotle crema on top and then with pico de gallo
7.Drizzle with a little bit of left over dressing from quinoa salad


Posted by Sandra Morello, Marketing Coordinator

September 17th, 2013 | 3:14pm

Santa Fe Independent Film Festival Brings John Waters Live to the Lensic

The “Santa Fe Independent Film Festival announces a special evening with John Waters on Saturday, October 19th at The Lensic Performing Arts Center. The main event of the evening will be John Waters LIVE in his newest one-man-show This Filthy World.  John Waters, known for Hairspray and Crybaby highlights his impressive film career and perverse taste. The living independent film legend who William Burroughs dubbed "The Pope of Trash," will follow his show with a book signing of his latest title ROLE MODELS."

"No filmmaker embodies the independent spirit and honesty the way that the great John Waters. He is a true independent spirit and we are extremely honored to have him at the festival." said Jacques Paisner, Executive Director and Co- founder.

John Waters grew up in Baltimore in the 1950s, obsessed by violence and gore, both real and on the screen. With his counter-culture friends as his cast, Waters began making silent 8mm and 16mm films in the mid-'60s. By the early 1970s, he was making features, breaking into world-wide notoriety with PINK FLAMINGOS (1972) - a bold exercise in ultra-bad taste. Waters successfully crossed over to Hollywood with HAIRSPRAY(1988) that was turned into the eight time Tony award-winning Broadway musical.

The Santa Fe Independent Film Festival is the hottest, fastest-growing film festival where innovative filmmakers have a place to screen their films to the diverse audiences in Santa Fe, New Mexico during the annual 5 day film fest the third week in October, now in its 5th year and, at special events throughout the year.

Tickets for John Waters LIVE "This Filfthy World" range from $18 to $58 and are available at or call #505-988-1234 on Monday September 16th.

Posted by Sandra Morello, Marketing Coordinator

September 4th, 2013 | 12:21pm

¡Viva! Santa Fe – A Santa Fe Tradition

As autumn paints rich golden hues and the smell of green chiles penetrate the air, The Inn and Spa at Loretto begins to celebrate the sound "¡Que Viva!" ringing through the streets.  Fiesta de Santa Fe has started!  As the country’s oldest continuous community celebration, Fiesta de Santa Fe has commemorated the peaceful 1692 reoccupation of the city by Don Diego de Vargas, after the Pueblo Revolt of 1680, since 1712.

The official opening of Fiesta takes place Friday, September 6, at 6 a.m., with the Pregón de la Fiesta, when the faithful gather at Rosario Chapel to hear the Mayor of Santa Fe issue a formal proclamation declaring the start of these annual festivities. Community leaders welcome the public on the Plaza at noon, then at 2 p.m. you can witness a re-enactment of the triumphant 1692 entry of the Conquistadors.  This all happen less than a block from The Inn and Spa at Loretto.

The Desfile de Los Ninos, the annual Pet Parade, takes place Saturday, September 7, at 9 a.m. This is a truly uniquely Santa Fe event, where you can coo over ever-so-patient family pets dressed as conquistadors.

Sunday, September 8, brings the Desfile de la Gente, colloquially referred to as the Historical/Hysterical Parade. This lively, local, anything-goes conglomeration of floats mixes local high school bands, mariachis, and sports teams with queens and politicians of every stripe, all of whom eventually end up on the Plaza.

The official closing of Fiesta takes place at 5:15 p.m. on the Plaza and is followed by 7 p.m. Mass at the Cathedral and a solemn candle-lit procession through the historic downtown, ending at the Cross of the Martyrs, where small vigil bonfires known as luminarias flicker in the dark.

Let Zozobra Burn Your Worries Away

The Inn and Spa at Loretto's favorite event is Zozobra, familiarly known as Old Man Gloom.  This is Santa Fe’s prescription for recovering from the year’s disappointments. Zozobra was created in 1924 by artist Will Shuster and is now lovingly re-created each year by the Kiwanis Club.

This 50-foot-tall puppet is stuffed with bits of paper bearing all manner of gloomy thoughts and goes up in smoke at an annual burning in Fort Marcy Park.  Though Fiesta’s official start date is Friday, September 6th, the September 5th conflagration on Thursday night tells the locals it’s on!  Entertainment on the field begins at 3 p.m., but the burning and subsequent fireworks display take place well after dark.

Autumn is a time for creating the memories that carry us through the long winter ahead.  Locals look forward to revisiting the treasures of our historic and cultural traditions and we welcome you to join us!

¡Viva! Santa Fe – ¡Que Viva!

Posted by Sandra Morello, Marketing Coordinator

September 4th, 2013 | 11:15am

The Inn at Loretto Announces New Santa Fe Hotel Package - Go Green ... Chile

The Inn and Spa at Loretto recently announced a fun new Santa Fe hotel package in honor of New Mexico’s annual fall chile harvest, Go Green ... Chile. Each August, in a treasured long-standing tradition, the aroma of green chiles roasting permeates the air in Santa Fe.  Synonymous with the state’s unique cuisine blending Spanish and Pueblo Indian flavors, green chile is added to everything from eggs and breakfast dishes, to hamburgers, entrees, and even desserts and cocktails.

Our Go Green…Chile Santa Fe Hotel Package helps guests celebrate the Land of Enchantment’s official state vegetable with a package centered around our favorite, green chile. 

This Santa Fe hotel package includes: 

  • Accommodations of guest’s choice
  • Locally grown and harvested New Mexico green chiles 
  • Tasting New Mexico, a cookbook by Cheryl Alters Jamison and Bill Jamison 
  • A step-by-step guide to roasting and preparing green chile at home

As an optional add-on to the Go Green…Chile Santa Fe hotel package, we recommend The Spa at Loretto’s Green Natural Pedicure — a sweet, early fall indulgence for your feet!  Guests are also encouraged to sample the cuisine in Luminaria, The Inn and Spa at Loretto’s award-winning restaurant.  Chef Brett Sparman’s menu incorporates green chile into traditional dishes that give them a Santa Fe infusion of flavor.

For more information about The Inn and Spa at Loretto's Go Green…Chile Santa Fe hotel package, please feel free to visit our website or contact us via telephone at 866-582-1646.

Posted by Sandra Morello, Marketing Coordinator

September 3rd, 2013 | 3:00pm

Peking Duck Breast with Cherry Compote and Ancho Mole

Join Executive Chef Brett Sparman in celebration of ingredients that allow him to create dishes that delight and inspire. The Study Of culinary series features an in-depth exploration of ingredients with the chefs of The Destination Culinary Collection of Destination Hotels & Resorts. Each quarter, a new gastronomic topic is given for our chefs to examine through cooking demonstrations, educational lectures, innovative recipes, or delightful tastings.

Explore the featured ingredient in Luminaria Restaurant and Patio or enjoy Chef Sparman's amazing duck recipe in the comfort of your own home.

Peking Duck Breast with Cherry Compote and Ancho Mole
Serves Five

5  8 oz Duck Breast with skin
¾ cups  Cherry Compote, recipe below
½ cup Marcona almonds, cracked
1 cup Ancho Mole, recipe below

Score skin side of duck breast and season with salt and pepper.  Place breasts, skin-side down in a dry, room-temperature, oven safe skillet.  Gradually turn the heat to medium-high and set your timer for five minutes.  Pick up an edge of one piece with your tongs and sneak a glance at the skin, it should be golden brown, crisp, and bacon-ish.  Flip it over and sear other side for two minutes or so, then flip it again to the skin-side before putting your skillet into a 200° oven. Roast for five to eight minutes, depending on your desired done-ness, and then remove the pan and move the breast to a waiting plate.  Let rest before you cut.  When ready, slice the duck breast lengthwise down the center.

Sweet & Sour Cherry Compote

4 oranges, peeled and finely zested
1 cup white balsamic vinegar
½ cup honey
¼ cup sugar
1 clove
12 whole black peppercorns
6 cups cherries, pitted

Add all ingredients to pot, boil on medium high heat, remove and spread out to cool.

Ancho Mole

8 dried Ancho chiles, stemmed and seeded
8 cups water

Bring water to a boil and soak chiles until soft, about two hours.  reserve 4 cups of liquid.

½ cup canola oil
1 cup slivered almonds
1 cup peanuts
1 cup golden raisins
½ cup sesame seeds
8 whole canned tomatoes, drained
5 cups water
5 oz bittersweet chocolate

Heat oil in a Dutch over medium-high heat.  Add almonds, peanuts, raisins, and sesame seeds, sauté until toasted.  Transfer mixture to processor, add chiles with the reserved soaking liquid and tomatoes.  Puree until mixture is almost smooth.  Return to skillet; adding water and bring to a boil.  To blend, reduce heat to medium-low; add chocolate and whisk until melted.  Simmer until sauce thickens and darkens.  Season with salt and pepper.

To Assemble

Place a spoonful of the Ancho Mole on a rimless round place and swoosh like you would while painting.  Place cut duck breast in a linear fashion on the plate and finish with coarse salt.  Spoon Cherry Compote next to each piece of duck and sprinkle the almonds on duck breast and on plate. Garnish with micro greens.


Posted by Sandra Morello, Marketing Coordinator

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