Taste regional Southwestern dishes at the hotel’s renowned restaurant, The Turquoise Room. Many dishes incorporate regional ingredients like Piñon nuts or the “three sisters” of squash, beans, and corn. Churro lamb, squash blossoms and the sweet corn and spicy black bean signature soup are three favorites from the menu.

Enjoy an ode to La Posada’s past. Sip on a Route 66 cocktail at the Martini Lounge or try a slice of the seasonal Fred Harvey Pie at The Turquoise Room. Fruit pie was a favorite served at Fred Harvey restaurants and Santa Fe Railway dining cars throughout the 19th and 20th centuries. At La Posada, Fred Harvey Pie is most often made from quince and apples grown on site.

Sample Hopi and Navajo specialties, including Piki bread and Navajo fry bread. Navajo fry bread is a deep-fried flatbread that is crisp on the outside and soft and puffy on the inside. Piki bread is a paper-thin bread cooked on a flat baking stone and rolled in layers before serving. The Hopi bread is made with blue cornmeal and is one of the earliest recorded foods in the Americas, dating to at least 1100 CE.