Cottonwood Inn Bed & Breakfast

The herb garden, just outside the kitchen door, provides many fresh ingredients during the Summer-Fall season. One of our favorite dishes is Tarragon Eggs, a fluffy almost soufflé-like dish made with fresh tarragon from the garden. We often serve it with Fresh Apple Coffee Cake made with our own apples picked the night before. German Puff Pancake is a wonderful dish and in the spring we sprinkle it with the best tiny garden strawberries you'll ever eat. But then in the late summer it is garnished with our juicy sweet Japanese plums. Our plum trees bear so many plums that we cannot eat them all, so we make the extras into a luscious plum syrup that goes over our Blue Corn Buttermilk Pancakes all year long!

But don't forget you are in the Southwest. Sometimes we just have to serve some Southwestern flavor. Of course breakfast burritos are a great change of pace. We use the mild juicy Hatch green chilies in this dish and in another great dish, Taos Chile Strata. Moist cornmeal muffins and New Mexico honey are a great accompaniment to these dishes.

We also cater to guests with special diets. One of our favorite dishes for vegans is the national dish of Costa Rica which is called "gallo pinto" (painted rooster). This is a simple dish that combines black beans and rice but achieves complexity through liberal application of spices and sauces.

Breakfast at the Inn changes daily to take advantage of seasonal fresh ingredients. Breakfast always includes a hot entree. We make our own fresh baked goods and when we can't get fresh fruits and other ingredients from the garden, we try to choose the very best we can find. We think that you'll find our breakfasts inventive and savory. You definitely won't go away hungry!! Tasty and filling. That is our goal.

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