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Mole Sampler
Bone Marrow
Cricket Tostada
Pulpo
Sopa de Amor
Lamb Chops with the New Mexican mole
Sea Bass with Verde Mole
Enmoladas de Pato and Cholula
Dulce Sinfonia
Sazon is arguably one of the most well-known fine dining restaurants in Santa Fe whose popularity has only increased since Chef Fernando Olea won a James Beard award in 2022. I truly believe it is a “must try” if you are a foodie or lover of unique dining experiences. Every aspect of the restaurant, from its bright and homey ambiance, meticulously developed dishes, potent cocktails and attentive waitstaff come together to give the diner a unique experience. The menu touches on different aspects of Mexican cuisine with its own flair however, there is a daily specials menu that is a surprise if you studied the online menu and planned your order ahead like me. It could be a curveball.
To start, everyone is offered a Sazon mole sampler with a Negro, Verde, Coloradito and New Mexican moles with freshly made corn tortillas. These are made in-house and available for purchase if you fall in love with one. Each mole has a different flavour profile, and you can build your entrée by pairing a protein of your choice with it.
The appetisers we started off with were the Bone Marrow, Cricket Tostada, Pulpo, and Sopa de Amor which was recommended by our server. I will preface by saying everything was delicious but the Sopa de Amor and Pulpo were outstanding, mind blowing if I dare? The Bone Marrow is served with Pico de Gallo and fresh corn tortillas. The rich buttery marrow against the acidic spicy Pico in a fresh corn tortilla is a perfect bite. The cricket tostada was similar because the flavours were nicely layered. The crunchy tortilla topped off with creamy avocado and crunchy fried spicy crickets. This was my first experience trying crickets and they did not look appetizing but weren’t half bad. They were crunchy and crispy with a lime and chile coating and grassy aftertaste. The pulpo or octopus is served in a rich flavoured sauce or gravy with slices of bread for dipping. The octopus itself is soft and subtly sweet while the sauce is salty, umami rich with a caramel undertone. It may sound weird but if you have ever had caramelised fish sauce, this is in the same boat, and it is delicious. The Sopa de Amor the complexity and layers of flavour in that tiny bowl defies the imagination. I cannot put the flavours into words, just try it and maybe order a second one, lol.
The entrees we tried were the Lamb Chops with the New Mexican mole, Sea Bass with Verde Mole, Enmoladas de Pato and Cholula. The lamb chops were cooked perfectly, and the New Mexican mole provided a subtle sweetness with a warming spicy smoky taste. It was served on a sweet potato puree that was heavenly, imagine velvety smooth with a sweet undertone. The Verde mole was a perfect pairing for the Sea Bass. The bright citrus with herby spiciness took the sea bass from a great seafood dish to a memorable one, the sides of rich and slaw were perfect additions. The Enmoladas are tortillas filled with sweet potato puree and duck covered in mole negro. This dish is simply put as luxurious richness, from the puree to the seasoned duck with the rich, smoky, nutty mole. It is a truly decadent and filling entrée. The Cholula was probably my least memorable dish and it’s probably just because of my preference. This dish is the chef’s version of the Chile Nogada, basically seasoned minced lamb, pork and beef with dried fruit and nuts, topped off with a walnut cream sauce and pomegranate seeds. This is a unique take on a traditional dish but for me the minced meat felt over spiced and busy. I tasted cinnamon, allspice, cardamom, and the walnut cream sauce did temper it and with the bright pops from the pomegranate it was layers of flavour but just not my preference.
It’s hard to imagine after all those appetisers and entrees we had space for dessert! We did have to try the Dulce Sinfonia which is their specialty. This is not a traditional dessert but rather an experience for your palate lol. This dessert epitomises Sazon’s layering of flavours, and your server takes you through the tasting. As each flavour is explained you begin to taste it sweet, ginger, creamy and spicy. A truly different dessert experience and worth trying if you like out of box desserts.
Sazon is a memorable dining experience and one that I recommend wholeheartedly. I do recognise this experience comes with a price tag that isn’t for everyone. I would suggest if you are on the fence, try one of their take home moles and see if it gives you the okay, maybe for a really “special occasion “ or even try one of their Mezcal tastings.
Kari Persad-Hernandez is a Trinidadian transplanted to the U.S.A. as a traveling spouse mom. She is an avid home cook that is consistently honing her cooking skills, recreating meals from her travels, and helping others experience new foodie adventures. She recently embarked on a recipe blog https://www.karifying.com/ to share her kitchen adventures.
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