Check Availability


Photos, Videos & Blog

Santa Fe NM Hotels and Vacations | Inn and Spa at Loretto
Featured Local Art Gallery
Winterowd Fine Art

Passionate art lovers enjoy visiting Winterowd Fine Art, a premier contemporary gallery on Canyon Road.

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.

Read, post, share, and become a part of the Loretto community.

Subscribe to RSS Feed

November 13th, 2014 | 11:48am

From Our Kitchen to Yours. Inspired Recipes from Luminaria Restaurant

Warm up for winter with Chef Marc's progressive spin on traditional comfort foods. This recipe is straight from the new fall/winter dinner menu at Luminaria Restaurant. A little Santa Fe Green Chile incorporated with global flavors make this dish a sure win for your next family dinner or holiday party. Enjoy!

Sous Vide Kurobuta Pork Chop with Green Chile Cheddar Grits, Eggplant Stew and Buckwheat Popcorn by Chef Marc Quiñones 


4 Pork Chops

4oz’s Eggplant Stew

4oz’s Green Chile Cheddar Grits

1 oz Buckwheat Popcorn

For the Pork Chops:

Brine Pork in equal parts Orange Juice, Salt, Cold Water, Sugar, Peppercorn and Bay leaf for up to 24 hours.

Vacuum Seal and cook in a circulating water bath for 6 hours at 50 degrees Celsius.

Remove from bath and sear on a hot griddle with grape seed oil. 

For the Green Chile Cheddar Grits:

2 Cups whole milk

2 cups water

1 cup Anson Mills Grits

½ teaspoon white pepper

4 tbsps.  Unsalted butter

4oz’s sharp cheddar cheese shredded.

2oz’s hot green chile

Place the milk,water, and salt into a large, heavy-bottomed pot over medium-high heat and bring to a boil. Once the milk mixture comes to a boil, gradually add the cornmeal while continually whisking. Once all of the cornmeal has been incorporated, decrease the heat to low and cover. Remove lid and whisk frequently, every 3 to 4 minutes, to prevent grits from sticking or forming lumps; make sure to get into corners of pot when whisking. Cook for 20 to 25 minutes or until mixture is creamy.

Remove from the heat, add the pepper and butter, and whisk to combine. Once the butter is melted, gradually whisk in the cheese and green chile a little at a time.

For the Eggplant Stew:

Take one eggplant, dice it up with diced tomatoes, salt  and fresh garlic and sauté for 15 minutes in vegetable stock until all ingredients cook down and are well incorporated.


Grab your favorite plate and get creative!

Cook this dish along with Chef! Click here to view the segment on KASA 2 STYLE. 

Posted by Sarah Sims

October 29th, 2014 | 5:03pm

Mixology 101: Ethereal Spirits

Mix up this concotion for your halloween party, but we warned, Sister George may just join you! 

"The Smoking Nun" Cocktail by Inn and Spa at Loretto

Paying homage to Loretto’s infamous ethereal resident, the cigar smoking Sister George, who roams the halls of the hotel leaving the scent of cigar everywhere she goes. 

  • 1 oz Taos Rye Whiskey
  • ½ oz Remmy VSOP
  • ½ oz Grand Ma
  • Muddled Orange
  • Brandied Cherry Juice 1 oz
  • Orange Bitters

Pour over ice and top with infused applewood smoke. Garnish with a cherry and orange slice. 

Posted by Sarah Sims

Experience Destination Hotels & Resorts

It appears you are using an older web browser! While using our site, you may encounter some trouble along the way. For PC users, we recommend upgrading to the latest version of Internet Explorer or Firefox. For Mac users, we recommend the latest version of Safari or Firefox.