Hyatt Regency Tamaya Resort & Spa announces the reopening of signature restaurant

Hyatt Regency Tamaya Resort & Spa reopened its signature Corn Maiden restaurant this summer.

The updated dining experience features a redesigned menu inspired by a New Mexico home kitchen showcasing fresh ingredients from the resort’s on-site garden.

“We are thrilled to reintroduce our Corn Maiden to provide unforgettable dining experiences that showcase the rich and distinctive flavors of our region,” said Claudia Wattenberg, general manager of Hyatt Regency Tamaya Resort & Spa. “The new restaurant concept will offer delicious dining experiences for every occasion, from a casual evening out to an intimate event or celebration. We look forward to welcoming both our local community and resort guests to treat them to the incredible local cuisine crafted by the amazing team at Corn Maiden.”

Created by George Silva, chef de cuisine of Corn Maiden, the restaurant’s new concept focuses on culturally inspired cuisine and seasonal ingredients local to New Mexico. The menu features charcoal roasted green chile, a variety of New Mexico-sourced proteins and specialty items like wild spinach pesto.

Many foundational ingredients are grown at Hyatt Regency Tamaya gardens. The garden’s soil is amended with topsoil and fertilizer from the Stables at Tamaya, coffee grounds from the resort’s banquet operations and worm castings created from the hotel’s food scraps. All of the items grown in the garden are used for a specific purpose in the restaurant including onions, green beans, tomatoes, peppers, cactus fruit, beets, rosemary and more.

The restaurant’s cocktail program features shrubs consisting of house-made vinegars from various in-house produce, and many of the spirits are New Mexican distilled and owned. The restaurant is committed to a small climate footprint in combination with a variety of high-quality offerings.