 A Delicious Start to Each New Day
Guests at our New Mexico bed and breakfast inn rave about our breakfasts. Breakfast is included in your room rate. Full, hot breakfasts are served from 7:30 to 8:45 a.m.
Every morning our staff prepares a different hot entrée freshly plated for you to enjoy in our dining room. We do NOT have a menu; only one hot entrée is offered per day. In addition you can enjoy a continental breakfast of fresh fruit, coffee, tea, chai, orange juice, cereals, toast butter and jam, available from 6:30 a.m. to 9:00 a.m.
Typical Breakfast Entrees
French Toast or Waffles
Blue Corn Blueberry Pancakes (half blue-corn flour, half wheat flour, delicious!)
Huevos Rancheros (fried eggs, black beans, savory sauce, on a flour tortilla)
Green Chili Strata (egg, cheese, tortilla, green chili, with avocado and tomato)
Omelet to your order, with ten ingredients to choose from: cheese, bacon, mushrooms, peppers, onions, garlic, spinach, cilantro, tomato and avocado.
Typical Breakfast Sides
Pepper Bacon (lean, crisp, and flavorful), Grilled Ham or Sausage, Potatoes O’Brien (diced potatoes with a little bell pepper and onion), Cinnamon Rolls, muffins or apricot scones.
Fresh Fruit
Every morning you can enjoy a medley of five to seven different, delicious, ripe fresh-cut fruits with your breakfast, including melons and berries. In season we often serve sumptuous organic apricots and juicy sliced pears from our own San Geronimo Lodge trees.
And Available Every Morning...
We have Peet’s coffee shipped to us fresh every week from San Francisco. (It is the best coffee we have been able to find!) A variety of teas are also available including such classic black cut teas as English Breakfast and Earl Gray. Also available are Celestial Seasonings herbal and green tea blends. You can enjoy white, whole wheat and raisin bread toast with butter and a selection of delicious jams and preserves, including our own apricot jam. During apricot season in July, we harvest enough for you to enjoy our fresh homemade apricot jam all year round!
We also offer chai and yogurts in various flavors, as well as granola and numerous dry cereals (including gluten free). And of course, we always have orange juice.
 Special Diets
The Lodge keeps Rice Milk, Vegan spreads, Gluten free cereals and pancake mixes on hand. Please let us know if you have dietary limitations or allergies.
Breakfast Music
Charles often plays the piano during breakfast. Daniel Weston, a local professional musician, sometimes plays classical guitar.
Favorite Recipes
We have often been asked to share recipes for our guests favorite dishes. We hope you will enjoy two of our most requested:
San Geronimo Salsa
24 whole medium jalapeno peppers
24 whole medium Roma (also known as Plum) tomatoes
1 onion, yellow (or white)
6-8 fresh garlic cloves
1/2 cup chopped cilantro leaves
3 - 4 tsp. salt to taste
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 to 3 quarts.
San Geronimo Blue Corn and Blueberry Pancakes
(adapted from a recipe by Brian Nilsson)
1 cup all-purpose flour
3/4 cup blue corn meal
1 T baking powder
3 T sugar
1/2 t salt
1 cup fresh or frozen blueberries
2 large eggs
2 T melted butter
2 cups whole milk
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 mediumsized 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 1/4 cup batter 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.
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...To Die For...
“Our room was very nice. San Geronimo is such a peaceful place. And the blue corn pancakes are to die for! Loved every minute of our stay!” ~Tris & Jesse, Colorado, 7/19/09
A Wonderful Place for All
"We were traveling across the country and our camper van broke down in Taos and we had to find a place to stay. Charles and Pam accepted us as guests into their beautiful historic lodge with open arms. Our dogs were welcome there as well as our kids. We had delicious breakfasts every morning, the staff is so friendly and inviting, and we were very comfortable in our room. The kids thoroughly enjoyed playing outdoors by our room- there was plenty of southwest fodder for imaginative play. Our stay at the San Geronimo is one I will never forget, a gorgeous setting with some amazing souls to care for the place.” ~esgable, March 2011
A Great Experience
"Very restful, enjoyable time. Delicious breakfast, great staff, wonderful night’s sleep with fresh mountain air coming in through the windows." ~Judy & Otto, Texas
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