Last weekend Richard and I took a little trip to Albuquerque and stayed overnight at the Hyatt Regency Tamaya Reort & Spa. It was a beautiful resort, and we can’t wait to go back again. Among the highlights of our stay was our dinner at their fine dining reestaurant, the Corn Maiden.
This Hyatt Resort is actually in Santa Ana, NM and the Corn Maiden is considered an honored symbol of the Santa Ana Pueblo. The restaurant is in a separate Adobe style building from the rest of the resort. The decor was very attractive, and we were immediately seated at a nice roomy table by the windows looking out at the Sandia Mountains. Beautiful! There also was a nice patio with a gorgeous mountain view, and we’d love to opt for that on a future trip.
Our team of servers arrived right away with menus and took beverage orders. I stuck with water, but Richard ordered a tasty cab (though I can’t recall which one….maybe because I’d already had some wine myself beforehand!).
The Corn Maiden specializes in “fire roasted cuisine”: spit fired meat, fowl and fish. While meals can be ordered a la carte, we went with one of their signature rotisserie meals called The Corn Maiden Classic. This meal consisted of spit fired chorizo sausage, chile chicken, and red and green chile rubbed beef rib eye. Other combinations were also avilable that included such items as herb rubbed buffalo rib eye, chipolte-orange marinated duck breast, sweet chile glazed ahi tuna, and citrus shrimp. All of the rotisserie meals include a chopped salad, green chile potatoes au gratin, sauteed vegetables, and the following accompaniments: mole demi, cactus chutney, and grilled peach salsa.
After placing our order, they brought out some nice bread and our salads. The chopped salad was delicious – very fresh, with a wonderful light dressing.
Before too long, out came our meal. Oh my! This was some of the tastiest meat, sausage, and chicken that I have ever consumed! I let Richard have the meat (which he said was perfectly cooked). The chorizo was so good and spicy, and the chicken was fantastic as well. In particular, we loved the mole demi sauced on the side. And those green chile taters au gratin – mmmmmm! They were rich and creamy with a nice kick from the green chile – I ate every last bite.
Of course, dessert was in order to conclude this fine meal. Richard had a chocolate cake and it was so chocolatey-intense that he couldn’t finish it (which means some for me. Yeah!). This cake was quite delicious and a real chocolate lover’s delight. I went with the red chile cheesecake, which had a little bite to it from that chile. It was rich, smooth, and creamy and I loved every bit of it.
Service could not have been better. Our service team did not miss a beat at any point in the meal, and they were informative and fun to talk with yet also quite professional.
We were really impressed with our meal at The Corn Maiden. It was a perfect restaurant for the setting, and the food, atmosphere, and service were all wonderful on the evening we were there. We can’t wait to return!
Menu made my mouth water. This carb lover thinks the green chile potatoes sound very intriguing. After reading the reveiew it sounds like they were satisfying. Interesting fare for the fine dining restaurant.
Those potatoes were delicious. So many things here come with green chiles (and red too, as with my cheesecake). This was a really nice restaurant, and an excellent resort overall. We can’t wait to go back in the fall or winter, and maybe dine on the patio.