Schedule | The Grand Hacienda

MONDAY, MAY 5
Happy Cinco de Mayo!
Welcome, Greg & Trina and Randy & Darla
Welcome back Debbie & Curt!

✦ WEATHER
Partly cloudy early with scattered thunderstorms developing in the afternoon.
High 54F | Low 38F | Sunrise 6:08 am | Sunset 7:57 pm
Moon: Moonrise 1:41 am | Moonset 2:50 am | Waxing Gibbous Moon: Most of the illuminated moon is in view. We call it "gibbous," meaning "convex," because we see more than half a circle but less than a full circle. The moon appears brighter in the sky.

✦ AFTERNOON BREAK
Swing by The Great Room after 3 pm to pick up your afternoon snack!

✦ DINNER - served promptly at 6 pm in The Great Room. Reservations required.
Amuse-Bouche | House Salad | Filet Mignon + Baked Potato | Seasonal Greens | After Dinner Treat

✦ DID YOU KNOW?

Cinco de Mayo is not Mexico’s Independence Day - that’s actually celebrated on September 16! Cinco de Mayo commemorates the Battle of Puebla on May 5, 1862, when a small, outnumbered Mexican army defeated the powerful French forces. It was a major underdog victory and a huge morale booster during a tough time in Mexico’s history.

Today, Cinco de Mayo is celebrated more in the U.S. than in most parts of Mexico—especially as a way to honor Mexican culture, food, music, and heritage.

TUESDAY, MAY 6
Enjoy your day!

✦ WEATHER
Cloudy with occasional rain showers.
High 53F | Low 40F | Sunrise 6:07 am | Sunset 7:58 pm
Moon: Moonrise 2:41 pm | Moonset 3:16 am | Waxing Gibbous Moon: Most of the illuminated moon is in view. We call it "gibbous," meaning "convex," because we see more than half a circle but less than a full circle. The moon appears brighter in the sky. The next full moon will be May 12.

✦BREAKFAST: served at 8:30 am in The Great Room

Please let us know the night before if you plan to miss breakfast.

coffee and tea   
first course : citrus salad
An array of citrus fruits is topped with nuts, fresh mint leaves and shaved aged parmesan. Drizzled with a lime and honey vinaigrette, this salad perfectly balances sweet and tart, enhancing the natural flavors of the citrus fruits.  
second course: pineapple pancake
Crafted from rich buttermilk and ancient blue corn, this delicate base cradles a sweet pineapple center, all elevated by a drizzle of our handcrafted coconut syrup.
third course: quiche lorraine
Baked to perfection in a personal cocotte, our quiche features sun-kissed organic eggs from a local Abiquiú farm tucked along the Rio Chama. Fresh herbs—harvested straight from our greenhouse—bring brightness to a rich filling of creamy cheese, sweet white onion, tender asparagus spears, and savory bacon crumbles. Served with a sausage tower side and our hacienda potatoes.

✦ AFTERNOON BREAK
Swing by The Great Room after 3 pm to pick up your afternoon snack!

✦ DID YOU KNOW?

Beneath the tranquil waters of Abiquiú Lake lies a landscape rich in history and culture. Before the construction of the Abiquiú Dam in the 1960s, the Rio Chama meandered through a vibrant canyon adorned with cottonwood trees and colorful rock formations. This area was home to ancient settlements, including over 340 stone-walled structures dating from 1640 to 1710, which were once inhabited by the Tewa, Navajo, and Spanish peoples. The creation of the reservoir submerged these historical sites, as well as natural habitats that supported diverse wildlife.Today, while the lake serves purposes such as flood control, irrigation, and recreation, it also conceals these submerged remnants of the past beneath its surface. Additionally, the surrounding area of Abiquiú Lake has yielded reptile fossils dating back 200 million years, highlighting the region's significance in both human and natural history.

WEDNESDAY, MAY 7

✦ WEATHER

Mostly cloudy in the morning with periods of showers later in the day.
High 56F | Low 41F | Sunrise 6:06 am | Sunset 7:59 pm
Moon: Moonrise 3:40 pm | Moonset 3:39 am | Waxing Gibbous Moon: Most of the illuminated moon is in view. We call it "gibbous," meaning "convex," because we see more than half a circle but less than a full circle. The moon appears brighter in the sky. The next full moon will be May 12.

✦BREAKFAST: served at 8:30 am in The Great Room

Please let us know the night before if you plan to miss breakfast.

coffee and tea   
first course : yogurt and fruit
Creamy honey yogurt provides the perfect base for a medley of fresh, seasonal fruit. It’s finished with a golden sprinkle of baked granola, a fragrant sprig of mint from our greenhouse, and a drizzle of locally sourced honey for just the right touch of sweetness.
second course: maple vanilla baked pear
Tender, oven-roasted pear half is infused with warm maple and fragrant vanilla, topped with a golden crunch of house-made granola for the perfect balance of cozy and crisp.
third course: banana bread french toast
Thick slices of banana walnut bread, soaked in organic eggs from a local Abiquiú farm, are griddled to golden, caramelized perfection. Served with sides of house-made whipped cream, pure Vermont maple syrup and a side of bacon.

✦ AFTERNOON BREAK
Swing by The Great Room after 3 pm to pick up your afternoon snack!

✦ DINNER - served promptly at 6 pm in The Great Room. Reservations required.
Amuse-Bouche | House Salad | Salmon + Rice | Seasonal Greens | After Dinner Treat

✦ DID YOU KNOW?

The Abiquiú Formation—also known as Plaza Blanca or The White Place—is a jaw-dropping geologic wonder that's been hanging around for, oh, just 18 to 27 million years (give or take a few birthdays). Made mostly of volcanic debris from the Latir volcanic field near Questa (not far from Taos), this dramatic landscape is essentially the leftover chaos from ancient eruptions and the slow-motion tearing open of the Rio Grande Rift. Georgia O’Keeffe was so taken by its otherworldly shapes and pale, sculptural cliffs that she made Plaza Blanca one of her go-to muses—proving that even piles of volcanic leftovers can be high art when you look at them the right way.

THURSDAY, MAY 8
Adios, Randy & Darla!

✦ WEATHER

Partly cloudy.
High 66F | Low 44F | Sunrise 6:05 am | Sunset 8:00 pm
Moon: Moonrise 4:36 pm | Moonset 4:00 am | Waxing Gibbous Moon: Most of the illuminated moon is in view. We call it "gibbous," meaning "convex," because we see more than half a circle but less than a full circle. The moon appears brighter in the sky. The next full moon will be May 12.

✦BREAKFAST: served at 8:30 am in The Great Room

Please let us know the night before if you plan to miss breakfast.

coffee and tea   
first course : strawberry and kiwi salad
Juicy strawberries and tangy kiwi slices mingle with crisp mixed greens in this vibrant, flavor-packed salad. Finished with crumbled goat cheese, toasted almonds, and a touch of fresh mint, it's all tossed in a bright citrus-honey vinaigrette for the perfect balance of creamy, sweet, and refreshing.
second course: asparagus strata
This savory asparagus strata features layers of crusty homemade sourdough bread, tender asparagus spears, and a blend of melted cheeses, all soaked in a rich, seasoned custard. Baked until golden and bubbling, it’s the perfect balance of creamy, cheesy comfort.
third course: fresh-from-the-farm omelette
Our local, organic eggs are transformed into a delightful omelette creation. Filled with creamy herbed goat cheese, a medley of sautéed seasonal vegetables, earthy mushrooms, and tender root vegetables, this omelette bursts with flavor. Savor it alongside smoked ham and alpine potatoes.

✦ CHECK OUT
Checkout is at 10 AM. Kindly take a moment to triple-check your suite for any personal belongings before you leave.

✦ AFTERNOON BREAK
Swing by The Great Room after 3 pm to pick up your afternoon snack!

✦ DID YOU KNOW?

Did you know that Georgia O’Keeffe called Abiquiú, New Mexico home for over 30 years? After falling in love with the landscape during her visits to northern New Mexico in the 1930s, O’Keeffe purchased a home at Ghost Ranch and then a crumbling adobe home in the village of Abiquiú in 1945, her summer and winter homes. She transformed her adobe home into a stunning retreat that inspired some of her most iconic work. From the cottonwood trees along the Rio Chama to the dramatic cliffs of Ghost Ranch nearby, the textures and colors of Abiquiú became central to her artistic vision. O'Keeffe's home and studio in the village are now open to the public, offering a rare glimpse into the private world of one of America's most influential modern artists. Fun fact: O’Keeffe once said, “When I got to New Mexico, that was mine. As soon as I saw it, that was my country.”

FRIDAY, MAY 9
Welcome, Virginia!

✦ WEATHER

Mostly sunny except for a few afternoon clouds!
High 71F | Low 44F | Sunrise 6:04 am | Sunset 8:00 pm
Moon: Moonrise 5:34 pm | Moonset 4:22 am | Waxing Gibbous Moon: Most of the illuminated moon is in view. We call it "gibbous," meaning "convex," because we see more than half a circle but less than a full circle. The moon appears brighter in the sky. The next full moon will be May 12.

✦BREAKFAST: served at 8:30 am in The Great Room

Please let us know the night before if you plan to miss breakfast.

coffee and tea   
first course : chia seed pudding
Our chia seed pudding is a delightful and nourishing treat, made with creamy coconut milk and organic chia seeds that swell into a smooth, pudding-like texture. Topped with a medley of fresh seasonal fruits.
second course: egg pastry cup
These mini egg and vegetable pastry cups are a bite-sized delight, featuring a flaky, golden crust filled with a creamy egg mixture and a vibrant medley of fresh vegetables.
third course: blueberry crepes
Delicate sweet crepes made with local, organic eggs and filled with a medley of fresh berries. Finished with a blueberry sauce for the perfect balance of tart and sweet.

✦ AFTERNOON BREAK
Swing by The Great Room after 3 pm to pick up your afternoon snack!

✦ DINNER - served promptly at 6 pm in The Great Room. Reservations required.
Amuse-Bouche | House Salad | BBQ Ribs + Baked Potato | Seasonal Greens | After Dinner Treat

✦ DID YOU KNOW?

The Rio Chama, winding its way through Abiquiú, is officially a National Wild and Scenic River—which is a fancy way of saying it’s both stunning and protected from being turned into a strip mall. It’s a favorite for rafting, kayaking, and fly fishing, especially if you like your outdoor adventures with a side of solitude and zero crowds. Think of it as the Southwest’s best-kept secret—like a VIP river experience, but without the velvet rope.

SATURDAY, MAY 10
Adios Debra, Curt, Greg and Trina. We miss you already.
Welcome Graham and Lauretta! Happy Birthday, Lauretta!!

✦ WEATHER

Scattered thunderstorms.
High 67F | Low 46F | Sunrise 6:03 am | Sunset 8:01 pm
Moon: Moonrise 6:31 pm | Moonset 4:45 am | Waxing Gibbous Moon: Most of the illuminated moon is in view. We call it "gibbous," meaning "convex," because we see more than half a circle but less than a full circle. The moon appears brighter in the sky. The next full moon will be May 12.

✦BREAKFAST: served at 8:30 am in The Great Room

Please let us know the night before if you plan to miss breakfast.

coffee and tea   
first course : apple breakfast salad
A crisp, refreshing apple salad featuring crunchy slices of fresh apple, toasted walnuts, and a sprinkle of seeds over a bed of mixed greens. Finished with a tangy-sweet berry balsamic vinaigrette.
second course: grilled plantains
Sweet, ripe plantains are sliced and grilled to caramelized perfection, bringing out their natural sugars and smoky richness.
third course: breakfast burrito
A warm tortilla is filled with fluffy scrambled eggs, savory chopped ham, black beans, rice guacamole, fresh cilantro and New Mexico's famous Hatch green chiles, which add a touch of smoky heat. The burrito is topped with salsa and melted cheese. Served with a sunrise side of fresh fruit and feijoada, where every bite is a fiesta of flavor.

✦ AFTERNOON BREAK
Swing by The Great Room after 3 pm to pick up your afternoon snack!

✦ DINNER - served promptly at 6 pm in The Great Room. Reservations required.
Amuse-Bouche | House Salad | BBQ Ribs + Baked Potato | Seasonal Greens | After Dinner Treat

✦ DID YOU KNOW?

The breakfast burrito was invented and popularized in New Mexico, with Tia Sophia - a diner in Santa Fe - claiming to be the first one to use the term “breakfast burrito” on a menu in 1975.