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Soil to Soil · Wood-Fired · Santa Fe + Taos

Seven ways
to gather
around fire.

Soil to soil. The full circle. Net Zero Ranch closes the loop in Northern New Mexico — regenerative ranching, wood-smoked by NZR's smokehouse partner, served live-fire on site, every plate composted back into the soil that feeds next year's harvest.

Chef-driven, farm-to-table catering across Santa Fe and Taos. From drop-off events for 200 to private chef residencies for intimate retreats, each format has its own character — and all of them share the same fire.

Inquire Select from the Seven →
Wood-fired sliced steak with chioggia and golden beets, shaved radish, baby carrots, and chives — Net Zero Ranch.
From the Fire

The food itself.

Chilled summer corn velouté with heirloom cherry tomatoes, basil oil, and chives. Radicchio and endive salad with shaved radish, dill, parsley, and grana. Roasted poblano stuffed with herbed goat cheese and black beans over chile-tomato salsa — cast-iron service.
01 · Drop-Off · Choose Your Service Level

Chef-driven menus,
delivered hot.

For couples and hosts who want a chef-driven menu without full event service. Delivered hot, beautifully presented, ready to serve. Layer on captain & server support if you want it.

Designed for 75 to 200 guests.

Sturgeon caviar on house-fried potato chips with crème fraîche and chives. Fire-grilled mini sweet peppers stuffed with herbed goat cheese. Deviled eggs topped with charred elote, red onion, cotija, and Tajín.
Choose Your Level of Service

Service Levels

Every drop-off experience can stay as a pure drop-off — or layer on captain & service support. Three levels available across The Charro, The Asado, and The Taqueria. Pricing walked through on the consult.

Level 1
DIY
The captain sets the food out hot and ready, then departs. Guests bus their own biodegradable BioWare — cleanup is a snap.
Included
Level 2
Captain + 1 Server
The captain delivers, sets up, and stays through dinner to maintain the buffet while a server pulls plates. Both clean up the dinner service, then depart.
Add-On
Level 3
Captain + 2 Servers
Everything in Level 2, plus a second server dedicated to the appetizer and dessert tables, the soft bar, and the hydration station.
Add-On
A rustic bowl of cowboy beans with chorizo and fresh cilantro — The Charro signature.
Drop-Off · 75–200 guests
The Charro

Wood-smoked centerpiece with house-made sides and fresh salsas. Drop-off, ready to serve.

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Open-fire sliced skirt steak over a charred corn tortilla with fire-roasted peppers, cabbage, queso fresco, and red salsa — The Asado.
Drop-Off · 75–200 guests
The Asado

Open-flame grilled meats with charred vegetables and bright salsas. Drop-off.

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Crispy birria tacos seared on a hot skillet with bubbling cheese and braised beef — The Taqueria.
Drop-Off · 75–200 guests
The Taqueria

Three signature birrias with hand-pressed tortillas and a full salsa bar. Drop-off.

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02 · Full-Service

Live-fire cooking,
fully attended.

Chef-led, fully attended events with on-site cooking, plated or family-style service, and live wood-fired grills as the centerpiece.

Designed for 51 to 200 guests.

A Gaucho 5-course wedding tablescape — ivory linen, dusty pink and amber florals, smoky glass goblets, gold cutlery.
Full-Service · 5-Course · 51–100 guests
The Gaucho

Five-course plated dinner with wine pairing. Full-service on a single long table.

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Sliced wood-smoked brisket with white onions and pickled red onions — The Estancia.
Full-Service · 51–200 guests
The Estancia

Flagship live-fire asado. Full-service, fired on site, family-style platters.

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03 · Private Chef

Your own chef,
in residence.

For families, retreats, and small groups who want their own chef in residence. Seasonal daily menus, market-driven, locally sourced from Northern New Mexico.

Multi-day formats only. Built for 6 to 25 guests.

Crispy-skin salmon over creamy cauliflower purée with watercress and tarragon — Vacation Chef dinner.
Private Chef · 6–25 guests · 4-day min
The Vacation Chef

Private chef in residence. Multi-day, seasonal, market-driven menus.

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Roasted baby potatoes with arugula, radish, basil, and herb pesto in a wooden bowl — Retreat Chef table.
Private Chef · 6–25 guests · 5-day min
The Retreat Chef

Multi-day retreat catering. Daily meals built for groups and gatherings.

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Service Area
Santa Fe Taos Tesuque Angel Fire Las Campanas Abiquiú Ribera Albuquerque Arroyo Seco
Sustainability · Carbon Footprint

See what your wedding
gives back.

Every Net Zero Ranch event is graded on real sustainability data — your carbon footprint, landfill diverted, water saved, equivalent trees planted — and benchmarked against the average American wedding. Run the numbers for your day, then share the result.

Calculate Your Carbon Footprint →
The NZR Promise

One price.
All-inclusive.
No surprise fees.

Every Net Zero Ranch event is quoted at one transparent, all-inclusive price. What's on the proposal is what you pay — nothing added, nothing hidden.

Food
Chef Labor
Set-Up & Break-Down
Travel
Taxes
Gratuity
Composting
Biodegradable Serviceware