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1930
La Posada
Winslow, Arizona
303 E. Second St., Winslow, Arizona 86047
Original Property Opened in 1930
Historic Hotels of America member since 2026
art
gardens
Located along the Santa Fe Railway and Route 66 in Winslow, Arizona, La Posada is a historic hotel that reflects the spirit of the American Southwest. The hotel was built in 1930 by the Fred Harvey Company, known for its popular chain of inns and restaurants that had operated along railroad lines since 1876. With its charming Spanish Colonial Revival-style architecture, the upscale La Posada quickly captured the imagination of railway and automobile tourists. The hotel owed its alluring artistry to Mary Elizabeth Jane Colter, an architect and interior designer for the Fred Harvey Company from 1902 to 1948. Colter gave La Posada its distinct style, but after a decline in tourism in 1957, the hotel was converted to offices for the next four decades. The remarkable building was listed in need of saving by the National Historic Trust of Historic Preservation in the mid-1990s. Answering the call, Allan Affeldt, Tina Mion, and Daniel Lutzick stewarded the beauty of Colter’s design vision through a loving and thoughtful restoration. The historic La Posada re-opened in 1997 and has continued to celebrate the living heritage, art, architecture, and cuisine of the American Southwest ever since.
Discover
- Discover the stories behind architect Mary Colter’s design process. Working in the early 20th century, Colter strongly believed that American architects did not have to emulate Europe to create beautiful buildings. Drawing on the materials, landscape, and heritage of the American Southwest, Colter picked regional archetypes like Hopi Pueblos and Spanish Haciendas to guide her designs. Two Catholic patron saints, San Pasqual and San Ysidro, were also selected for La Posada and their imagery was incorporated into the guestrooms and dining room.
- View the adaptive reuse of the original 1930 Santa Fe Railway train depot. The railroad station was designed by Mary Colter as part of her plans for the buildings and grounds at La Posada, to which it is attached by a long Spanish-Revival-style arcade. The building has been adapted to house the Affeldt Mion Museum. Nearly everything is original, from the massive beams and Spanish tile roof to the concrete floors and ornate radiator grilles.
- Stroll through 12 acres of gardens on a self-guided garden tour. Guests can find the perfect spot to relax, stroll past vegetable garden beds, or read a book in the sunken garden next to the fountain.
Explore
- Explore the rotating exhibits at the Affeldt Mion Museum, a museum and gallery housed in the former Winslow, Arizona train depot. The museum was founded by La Posada proprietors Allan Affeldt and Tina Mion and supports contemporary Winslow Studio Artists. Alongside works from local artists, including Mion herself, the museum highlights the history of La Posada, architect Mary Colter, and the Fred Harvey Company.
- View largest traditionally made Navajo (Diné) rug ever woven, exhibited at the Affeldt Mion Museum. The rug was commissioned by Lorenzo Hubbell, Jr. in 1932 to promote his Winslow trading post. The piece was woven by Diné artists Julia Joe and daughter Lillie Joe Hill using hand tools to card and spin the wool. The original baggage room of the La Posada train depot was redesigned specifically to house the masterpiece in a permanent exhibit called Diyogí Tsoh: The Big Rug.
- Stroll the First Street History Walk in Winslow, Arizona. The History Walk is a six-block pathway connecting downtown Winslow to the vistor's center located in the former Hubbell Trading post. The trail is lined with public art, thoughtful landscaping, and historic markers. The path can be found near the famous “Standin’ on the Corner” park, a Route 66 landmark inspired by the Eagles’ song “Take It Easy.”
Experience
- Tour La Posada to learn the history of Southwest tourism. La Posada benefited from both railway tourism and its location on Route 66. Many luminaries stayed at the hotel, including Charles Lindbergh, who had designed the adjacent regional airport. The Affeldt Mion Museum displays car #502, one of six luxury railcars built for the Santa Fe Super Chief in 1950, alongside Fred Harvey Company porcelain, silver, ashtrays, and menus.
- Explore the art incorporated into every corner of the historic hotel. Many are the works of Tina Mion, whose painting studio and gallery is housed on the second floor. Pieces like ironwork garden gates, tin chandeliers in the reception, and a wooden mandala outside the library also grace the restored buildings. Alongside the contemporary art, the historic hotel is home to one of the largest collections of New Mexican folk art furniture. Many of the pieces are by Ernest Martinez, and some originated from other nearby Fred Harvey Company hotels.
- Relax at La Posada and explore the surrounding high desert. Hike Homolovi State Park, kayak on nearby Clear Creek, or visit stunning natural landmarks like the Petrified Forest National Park and Meteor Crater.
Taste
- Taste regional Southwestern dishes at the hotel’s renowned restaurant, The Turquoise Room. Many dishes incorporate regional ingredients like Piñon nuts or the “three sisters” of squash, beans, and corn. Churro lamb, squash blossoms and the sweet corn and spicy black bean signature soup are three favorites from the menu.
- Enjoy an ode to La Posada’s past. Sip on a Route 66 cocktail at the Martini Lounge or try a slice of the seasonal Fred Harvey Pie at The Turquoise Room. Fruit pie was a favorite served at Fred Harvey restaurants and Santa Fe Railway dining cars throughout the 19th and 20th centuries. At La Posada, Fred Harvey Pie is most often made from quince and apples grown on site.
- Sample Hopi and Navajo specialties, including Piki bread and Navajo fry bread. Navajo fry bread is a deep-fried flatbread that is crisp on the outside and soft and puffy on the inside. Piki bread is a paper-thin bread cooked on a flat baking stone and rolled in layers before serving. The Hopi bread is made with blue cornmeal and is one of the earliest recorded foods in the Americas, dating to at least 1100 CE.
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