Taos Bed and Breakfasts, New Mexico Bed Breakfast, Taos Bed and Breakfast Inn

Taos 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 entrèes, fruits and extras.

Guests at our New Mexico bed and breakfast inn rave about our breakfasts. Our breakfasts always include a variety of fresh-cut fruits, and you are welcome to all you want. For main items, one day you may have green chile strata, poppy-seed muffins, and potatoes O'Brien. The next day you might have blue-corn blueberry pancakes (scrumptious), baked egg, and top-quality pepper bacon. Another day you might have spinach frittata with apricot scones and sausage. And another day it might be breakfast burritos with homemade salsa and morning glory muffins. These full, hot breakfasts are served from 8 to 9 a.m. Charles often plays the piano during breakfast, always sweet, sometimes upbeat.

“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

Coffee is available by 7 a.m. We use the finest coffee (Peets and/or Taos Roasters) 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 three juices, orange, apple and cranberry. These “Continental Breakfast” items are available buffet-style at least half an hour before the full breakfast, which is served to your order at your table from 8 to 9 a.m.

“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.

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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. Vinegar

Preheat 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
24 Roma tomatoes, whole, medium                   3 or 4 tsp. salt
1 onion, yellow (or white)
6-8 cloves, fresh garlic
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

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 entrèes, fruits and extras. Guests at our New Mexico bed and breakfast inn rave about our breakfasts. Our breakfasts always include a variety of fresh-cut fruits, and you are welcome to all you want. For main items, one day you may have green chile strata, poppy-seed muffins, and potatoes O'Brien. The next day you might have blue-corn blueberry pancakes (scrumptious), baked egg, and top-quality pepper bacon. Another day you might have spinach frittata with apricot scones and sausage. And another day it might be breakfast burritos with homemade salsa and morning glory muffins. These full, hot breakfasts are served from 8 to 9 a.m. Charles often plays the piano during breakfast, always sweet, sometimes upbeat. “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


Coffee is available by 7 a.m. We use the finest coffee (Peets and/or Taos Roasters) 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 three juices, orange, apple and cranberry. These “Continental Breakfast” items are available buffet-style at least half an hour before the full breakfast, which is served to your order at your table from 8 to 9 a.m. “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.
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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. Vinegar Preheat 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 24 Roma tomatoes, whole, medium 3 or 4 tsp. salt 1 onion, yellow (or white) 6-8 cloves, fresh garlic 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