Experiences Design & Rentals Santa Fe Taos Venues We Love About Our Team Mission Sourcing Partners Vendors We Love Reviews Clients Impact Calculator Good to Know Inquire
Set Experiences · Santa Fe & Taos

Ways to gather
around a fire.

Chef-driven, fully attended catering across Northern New Mexico — wood-smoked, live-fire, and gone without a trace. Two ranch feasts for 50 to 200 guests, a private chef in residence, a retreat chef, a five-course wine-pairing dinner, or a custom event.

Explore the experiences →
The Experiences Six Set Experiences
Guest Count 51–200
Method Wood Fire & Smoke
From the Kitchen

The food itself.

Net Zero Ranch's squash and tomato purée soup. Net Zero Ranch's radicchio, radish and herb salad. Net Zero Ranch's chèvre and black-bean roasted poblanos.
Set Experiences

Choose your feast.

Each experience is a set menu with a base price you build on — sized to your guest count and shaped by the season. Add stations and courses as you like.

Slow-smoked brisket, sliced on the board — The Charro signature. 01
The CharroAttended Buffet51–200 Guests

The Charro

A ranch feast in the horseback Charro and Vaquero traditions of Spain and Northern Mexico. The centerpiece — local, regeneratively raised, grass-fed meat — is wood-smoked for 18 hours off-site by our partner smokehouse and delivered hot; a captain and attendants set up, tend, and run the buffet, which is displayed on wood boards, cast-iron Lodge pans, and chalkboard signs. Everything comes on compostable palm-leaf plates — composted after, nothing left behind.

A wood-smoked centerpiece, heirloom beans and rice, fresh-pressed tortillas, bright slaws, and house salsas — the full Charro menu, and prices with every add-on and substitution, arrive the moment you inquire.

From the Charro Table
Net Zero Ranch's East L.A. Brisket Birria.
East L.A. Brisket Birria
A rustic bowl of cowboy beans with chorizo and fresh cilantro — The Charro.
Charro beans with chorizo
Grilled elote with cotija — The Charro table.
Grilled elote with cotija
Cilantro-lime rice — The Charro table.
Cilantro-lime rice
Shaved cabbage and fennel slaw with fresh herbs — The Charro table.
Shaved cabbage & fennel slaw
Grilled pork tenderloin, sliced with citrus and herbs — The Charro table.
Grilled pork tenderloin
Hand-pressed blue corn tortillas, toasted on the comal — The Charro table.
Hand-pressed blue corn tortillas
Crispy quesabirria tacos with melted cheese and consommé in the skillet — The Charro table.
Quesabirria in the skillet
Spatchcock chicken with cucumber chimichurri, cooked live over the fire — The Asado. 02
The AsadoOn-Site · Family-Style75–125 Guests

The Asado

The open-flame Asado tradition of Argentina and Uruguay, cooked live onsite over wood fire. Asado chefs work the event at the coals, while a captain leads the room and dinner arrives family-style. Served on your choice of compostable serviceware or our rentals.

Live-fire grilled proteins, heirloom beans and rice, seasonal salads, and house salsas, family-style — with stationed or passed appetizers and a dessert station to complete your table. The full Asado menu, its add-ons, and substitutions arrive immediately when you inquire.

From the Asado Table
Sliced bison ribeye, seared on the plancha, with chimichurri — The Asado.
Bison ribeye with chimichurri
Rosemary focaccia for the fire table — The Asado.
Rosemary focaccia
Molí black heirloom beans with fresh cilantro — The Asado table.
Molí black heirloom beans
Radicchio & citrus seasonal salad — The Asado table.
Radicchio & citrus salad
Baby gem & radish salad — The Asado table.
Baby gem & radish salad
Creamy polenta topped with grilled shrimp, blistered tomatoes and olives — The Asado table, with or without shrimp.
Creamy polenta — with or without grilled shrimp
Wood-grilled skirt steak with chimichurri — The Asado table.
Wood-grilled skirt steak
Fire-roasted winter squash, cracked open over the coals — The Asado table.
Fire-roasted winter squash
The Asado menu card and wines on the table at dusk, ranch beyond — The Asado table.
The Asado menu
Spice-crusted bison ribeyes searing with butter on the plancha — The Asado table.
Dry-rubbed bison ribeye on the plancha
Hands laying spice-crusted bison ribeyes onto the plancha — The Asado table.
Dry-rubbed bison ribeyes onto the plancha
A full tray of halved peaches grilling on the plancha — The Asado table.
Peaches on the plancha
Add a Station · À La Carte

Enhancement stations.

Round out any ranch feast with fully styled stations — table, linens, flatware, glasses, compostable serviceware or our rentals, setup and breakdown, all handled by our crew. Composting is available on any event, anywhere.

Appetizer Station

Stationed appetizers, styled and served on compostable serviceware or our rentals, with bamboo utensils. Passed service is available with the Asado.

Dessert Station

A house-made assortment of wedding and special-event cakes, cut and served on compostable serviceware or our rentals, with palm-leaf or porcelain white platters.

Soft Bar or Full Bar Service

Soft bar — our bar setup, you bring your own alcohol, DIY self-serve; service ends at 9 p.m. Full bar — full bar service with a New Mexico state-licensed bartender, running late into the night; we source the beverages and their cost is added to your invoice. Either way: table, linen, ice, your choice of biodegradable or rental glassware, and every bar accessory.

Wine Table

A styled wine and sparkling table — bottles chilled on ice, poured and cleared by our crew, with table, linen, and your choice of biodegradable or rental glassware. We source the wine and sparkling, and their cost is added to your invoice.

Hydration Station

Chilled infused waters, stationed or poured tableside to suit your service — with your choice of biodegradable or rental glassware, plus napkins, table, and linen, set and cleared.

Live-Fire Argentine Grill + Grill Chef

Bring the Asado feast to your venue. Our grill chef sets up the traditional wood-fired Argentine grills and cooks over an open flame onsite, using NZR oak from our ranch.

Stations are sized for up to 150 guests; larger celebrations are easily accommodated.

From the Appetizer Station
Platters of corn masa tamales with the Net Zero Ranch menu card — appetizer station.
Corn masa tamales
Peach shrimp taco plated on slate — appetizer station.
Peach shrimp taco
Harvest grape & goat-cheese bruschetta — appetizer station.
Harvest grape & goat-cheese bruschetta
Roasted red shallots with gorgonzola bruschetta — appetizer station.
Roasted red shallots & gorgonzola bruschetta
Blistered shishito & ricotta bruschetta with lemon zest — appetizer station.
Shishito & ricotta bruschetta with lemon zest
Shaved radish & basil pesto bruschetta — appetizer station.
Shaved radish & basil pesto bruschetta
Smashed pea bruschetta on charred bread — appetizer station.
Smashed pea bruschetta
Pâté board — appetizer station.
Pâté board
Whipped butter board with grilled bread — appetizer station.
Butter board
From the Dessert Station
Net Zero Ranch's honey cakes with mascarpone frosting.
Honey cakes with mascarpone frosting
Net Zero Ranch's chocolate mousse cups.
Chocolate mousse cups
A white-frosted layer cake topped with fresh figs and elderberries — dessert station.
Fig & elderberry cake
From the Wine Table & Bar
Signature highball cocktails garnished with charred citrus wheels, poured to order at the bar.
Charred-citrus highball
Chilled New Mexico sparkling wine on ice — the wine table.
Chilled New Mexico sparkling
St. Clair New Mexico Port — the wine table.
St. Clair New Mexico Port
A Net Zero Ranch bartender in the NZR apron.
Your bartender
A golden bowl of Provence rosé chilling on ice at a Net Zero Ranch bar.
Rosé on ice
A styled wine table with champagne flutes and a golden bowl of sparkling on ice, outdoors.
The wine table
Wine and glasses at a Net Zero Ranch place setting — the wine table.
Wine at the table
A styled beverage table with brass tumblers, champagne flutes and sparkling on ice.
Sparkling & glassware
Private Chef

A chef of your own.

For families, retreats, and small groups who want their own chef. Seasonal, market-driven menus sourced across Northern New Mexico, priced after a consultation.

Crispy-skin salmon over creamy cauliflower purée with watercress and tarragon — Vacation Chef dinner.
Private Chef2–12 Guests4-Day Minimum

The Vacation Private Chef

A chef in residence for the length of your stay — breakfast through dinner, seasonal and market-driven, shaped to your household and the days you have.

Inquire about a private chef →
Roasted baby potatoes with arugula, radish, basil, and herb pesto in a wooden bowl — Retreat Chef table.
Private Chef12–50 Guests5-Day Minimum

The Retreat Chef

A private chef trained in nutritional diets — anti-inflammatory, vegan, vegetarian, gluten-free — for retreats and intentional gatherings.

Inquire about a retreat →
Beyond the Wedding

Custom events.

From ranch brunches to retreats and milestone celebrations, the NZR crew brings a full wood-fired menu and attended service to your occasion — printed menus, styled tables, composted and cleared by morning.

A Net Zero Ranch brunch menu card on a styled outdoor table against the ranch backdrop — a custom event.
Any OccasionBrunch · Retreat · Celebration

Your event, wood-fired.

Beyond the set menus — a single day built around a cuisine of your own, or many meals woven across multiple days. Tell us the day you have in mind and we bring the same live-fire cooking and full-service crew — printed menus and styled tables, designed from scratch with you and priced on consultation, soil to soil.

Inquire about a custom event →
Guests serving themselves along a Net Zero Ranch buffet line of cast-iron skillets and house sauces.
Ranch-style cast-iron buffet
A guest serving herself at the Net Zero Ranch tamale buffet at an outdoor event.
White porcelain Mexican buffet
A guest in a tuxedo holding champagne and sparkling cider at a black-tie Net Zero Ranch event, in black and white.
Formal tux-and-dress event
Set Experience · Seated & Plated

The 5-Course Wine Pairing Dinner.

Guests raising a toast by candlelight at a Net Zero Ranch five-course wine pairing dinner.

The candles are house-made edible butter candles.

A candlelit five-course wine pairing dinner at Net Zero Ranch, in black and white.
Plated · Wine Paired30–50 Guests

Five courses, five wines — poured from New Mexico.

An intimate, individually plated dinner rooted in the culinary heritage of Puebla — five chef-composed courses, each paired with a wine and served seated at the table. Best for micro weddings, rehearsal dinners, gallery and museum dinners, and milestone events.

The pairings pour New Mexico. We open with Gruet — the state's celebrated sparkling house, made in the old French méthode champenoise — and close on the St. Clair New Mexico Port, with a wine chosen for every course in between.

Each course is chosen with you and served with decanting ware, printed wine cards, and a curated wine pairing, poured tableside at every setting. The amuse-bouche is the chef's surprise.

Inquire about the wine pairing dinner →
  1. Course I · Paired
    Passed Hors d'Oeuvres
    Co-created by you and the chef.
  2. Course II · Paired
    Amuse-Bouche
    The chef's surprise — house-made edible butter candles at the table.
  3. Course III · Paired
    Soup or Salad
    Fennel & radicchio Castelfranco, crispy pears & Queso Chihuahua — or chilled cucumber, mint & avocado gazpacho.
  4. Course IV · Paired
    Main Entrée
    18-hour smoked bison short ribs, green chile asadero potato purée & salsa de guajillo — or traditional Chiles En Nogada.
  5. Course V · Paired
    Dessert
    House-made tres leches with mezcal caramel · café de olla in a clay olla.
Guests seated along a candlelit table at a Net Zero Ranch five-course wine pairing dinner.
Five courses by candlelight
A plated, seated Net Zero Ranch dinner tablescape set for a wine pairing dinner.
Plated & seated at the table
A Net Zero Ranch wine service station with bottles and glassware.
A wine to every course
An ivory-and-floral styled tablescape at a Net Zero Ranch dinner.
Styled tablescape & florals
Rental · Design · Production

Event rentals, designed.

Tables, chairs, linens, glassware, and tents through our Rentals & Event Design — with full event production and design by our in-house team. One team, soil to soil.

Explore Design & Rentals →
Sustainability · Carbon Footprint

See what your event gives back.

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

Calculate your carbon footprint →
Service Area

Across Northern New Mexico.

Santa Fe Taos Tesuque Angel Fire Las Campanas Abiquiu Ribera Arroyo Seco Pecos Wilderness Terrero