Mabel Dodge Luhan House guests consistently rave about our meals, lovingly prepared from scratch each morning in our kitchen. We source locally grown and seasonal ingredients, with summer and fall offering the added delight of produce raised right in our own garden or from nearby farms. Early risers are greeted with the rich aroma of freshly baked breakfast rolls, alongside a gourmet spread featuring hand-prepared dishes that nourish body and spirit—perfect fuel for a day exploring Taos or diving into one of our creative workshops. Freshly brewed coffee, artisan teas, and chilled juices complete the experience.
…the house is always full of people and we rarely sit down to dinner with fewer than six or eight at the table, and the same happens often unexpectedly for lunch, people arriving from all over the world.
– Mabel Dodge Luhan, Winter in Taos
Meals for workshop participants are provided onsite and coordinated with the presenters’ schedules. Some presenters opt to offer three meals daily at the residence, while others arrange for breakfast and lunch only, allowing participants the opportunity to experience Taos’s diverse fine dining options for dinner.
Supper was ready, I saw the candles burning on the table in the big dim dining-room and I led the way down the five round steps from the living room…
– Mabel Dodge Luhan, In Her Own Words
Our head chef, Sophia Vigil, brings heart, heritage, and creativity to every dish she prepares – and she’s currently crafting a cookbook that celebrates the flavors of Taos and the scratch-made meals that have delighted our guests for years.
With an emphasis on fresh, local ingredients sourced from two trusted Taos farmers, Sophia’s menus feature vibrant seasonal produce and thoughtfully composed plates that showcase regional bounty.
We invite you to explore Sophia’s culinary artistry in action, mouthwatering samples of our meals, and the beautiful ingredients that inspire her from field to table.
Watch this video of Sophia making Chili Rellenos and Sopapillas.
Sample Lunch
- Eggplant parmigiana with house made roasted Roma tomato sauce
- Grilled asparagus
- Caprese salad
Sample Dinner
- Chile relleno & tricolor quinoa tamales with spinach and mushrooms
- Homemade sopapilla & pinto beans
- Pecan butter crunch (dessert)
* When in season we use fresh local produce, herbs and fresh cut flowers provided by Melissa Bell or Bell Farms and Ron Lopez
