Bed and Breakfast
What do the words Bed and Breakfast mean at San Geronimo Lodge? Bed means that we are committed to the highest quality beds—new “Denver” Eurotop Mattresses, new high thread-count linens and attractive new bed-skirts, spreads and shams. Breakfast means fresh roasted top quality coffee and a yummy assortment of entrées, fruits and extras.
Guests at our New Mexico bed and breakfast inn rave about our breakfasts…and you are welcome to all you want. Breakfast is included in your room rate. Full, hot breakfasts are served from 7:30 to 9 a.m.
Typical breakfast menus
Green chile strata, poppy-seed muffins, fruit*
Blue-corn blueberry pancakes, baked egg, fine pepper bacon, fruit*
Scrambled eggs, French Toast, maple sausage, fruit.
Spinach frittata, apricot scones, sausage, fruit*
Breakfast burritos, homemade salsa, morning glory muffins, fruit*
Omelette with with your choice of cheese, bacon, mushrooms, peppers,
onions, garlic, spinach and cilantro, waffle, fruit*
*All breakfasts include a medley of 5 to 7 different fresh-cut fruits, melons and berries. In season we may serve organic apricots and sliced pears from our trees.
Special Diets: The Lodge keeps Rice Milk, Vegan spreads, Gluten free cereals and pancake mixes on hand. Please let us know at least 48 hours in advance if you have dietary limitations or allergies.
Breakfast Music. Charles usually plays the piano during breakfast, always sweet, sometimes upbeat. Occasionally guests will join in. If you can sing and carry the melody, Charles will sing harmony.“Special place. The wait staff in the breakfast room were so caring. The dogs, the piano, (thanks Charles) and the friendly atmosphere made us feel so much at home.” —Art & Chrystie, Tulsa, 7/21/09
Continental Breakfast. Coffee is available by 6:15 a.m. We use the finest coffee (Peets or equivalent) and we brew it strong. A variety of teas are available: classic black English Breakfast Tea and Earl Gray to Celestial Seasonings herbal and green teas. You can toast white, whole wheat, or raisin bread, or English muffins with a selection of jams and butter. Yogurt on ice is always set out, as well as a variety of dry breakfast cereals, whole milk, 2 percent milk, and half-and-half. Ice is set out with orange juice, and cran-raspberry juice. These “Continental Breakfast” items are available buffet-style from 6:15 to 9:00 a.m. and you may enjoy them by themselves, or in addition to the full breakfast, which is served at your table from 7:30 to 9 a.m.
Home-made jam and chutney. San Geronimo has about ten apricot trees, one apple tree, and one very prolific 30-foot tall pear tree on the property. From these fruit, Charles makes pear chutney, apricot jam and apricot chipotle barbecue sauce. Try some on your toast or muffin.“Our room was very nice. Such a peaceful place the the blue corn pancakes are to die for! Loved every minute of our stay!” —Tris & Jesse, Colorado, 7/19/09
Special Dietary Needs. San Geronimo will gladly accommodate special diets, so long as we are given advance notice.
Souvenirs. Your morning coffee or tea will be served in attractive San Geronimo mugs. These are available for purchase in white or brown for $7.00. You can also take home a San Geronimo water bottle for $14.00 or an insulated travel cup for $19.00 tax included.
Water. All rooms have tap water that is pure well water and tastes great. The same pure well water is served at breakfast. If you prefer, chilled bottled water is available for $1.00 per bottle.
Sodas, Snacks and Ice. As a service to our guests, a variety of snacks, microwave popcorn, sodas and bottled water are available for $1.00 each. We use the honor system. You can put the money in the basket or pay at checkout.
Wine Bottle Openers. You are welcome to bring wine or other alcoholic beverages. Glasses and bottle openers are available.
San Geronimo Signature Blue Corn Blueberry Pancakes
(adapted from a recipe by Brian Nilsson)1 c. all-purpose flour 1 c. fresh or frozen blueberries
¾ c. blue corn meal 2 lg. eggs
1 T. baking powder 2 T. melted butter
3 T. sugar 2 c. whole milk
½ tsp. salt 2 T. VinegarPreheat griddle until water dances across the top. In a large bowl, combine flour, blue corn meal, baking powder, sugar and salt. In a medium bowl, whisk together milk, vinegar, eggs and butter. Add wet ingredients to the dry ones. Mix until just blended; some lumps will remain. Gently stir in blueberries. Lightly spray griddle and pour ¼ cup for each pancake. Cook until it just puffs and begins to bubble. Turn and cook until lightly browned. Serve with butter and a good maple syrup. Makes 16-18 pancakes.
Armida has been chief cook at the Lodge for 15 years,
as well as head of housekeeping. She and her husband Matt
are meticulous, caring and gracious.
Armida’s San Geronimo Salsa
24 jalapeno peppers, whole, medium ½ c, cilantro, chopped
Rinse peppers and tomatoes and place whole in large pot of water to boil. Peel onion, cut into quarters and add to pot. Peel garlic cloves and add to pot whole. Boil for 45 minutes or until peppers are soft. Drain off water and allow to cool. Remove stems from peppers. If peppers are very hot (spicy) remove the seeds from half of them. Put in blender and blend, on coarse setting at medium speed, to desired consistency (usually less than 5-10 seconds.) (You will need to blend three or four batches and then mix them together.) Mix in chopped cilantro and salt to taste. Refrigerate. Makes 2 or 3 quarts
24 Roma tomatoes, whole, medium 3 or 4 tsp. salt
1 onion, yellow (or white)
6-8 cloves, fresh garlic
