Zacatlan — Restaurant in Santa Fe

This detailed review of Zacatlán Restaurant in Santa Fe, NM, immerses readers in the culinary journey orchestrated by Chef Eduardo Rodriguez. Beginning with a captivating introduction to Chef Rodriguez's background and accolades, the review sets the stage for an exceptional dining experience. The ambiance is described as a harmonious blend of white and blue accents, evoking the traditional aesthetic of the Santa Fe area. Locally crafted artwork and religious icons adorn the walls, adding to the warmth and authenticity of the setting.

The service receives high praise, with specific mention of Dianna, Alley, and Garcias for their attentive care and impeccable hospitality. From the moment guests step through the door, they are welcomed with warmth and guided through the culinary adventure with precision and charm.

Now, onto the star of the show: the food. Each dish is meticulously crafted to tantalize the taste buds and engage the senses. The Burrata salad, with its medley of cherry heirloom tomatoes, pestos, chicharron prosciutto, and organic cantaloupe, offers a symphony of flavors. The creamy burrata complements the sweet tanginess of the tomatoes and cantaloupe, while the salty notes of prosciutto and tangy pesto add depth to every bite.

The duo of poached pear showcases Chef Rodriguez's creativity, with two distinct preparations accompanied by wild arugula, red chili piñon garamphinado, and catalanes. While the honey-poached pear offers a delightful blend of fruitiness and creaminess, the hibiscus-poached pear provides a unique twist, albeit with a less discernible flavor profile.

The Mole Lego emerges as a standout dish, with its rich and complex flavors captivating the palate. The bitter chocolate undertones are balanced by smoky chili, cinnamon, and spices, creating a symphony of flavors that elicit soft moans of pleasure with each bite. Topped with an egg and cream, this dish borders on transcendent, showcasing Chef Rodriguez's mastery of flavor and texture.

The sopecitos, filled with chicken tinga, Cochinita Pibil, rajas, lettuce, crema, and queso fresco, delight with their crunchy corn outer layer and tender masa. While the flavor profiles of the chicken tinga and Cochinita Pibil are somewhat similar, the interplay of textures elevates the dish to new heights.

The Chilaquiles, featuring verde and rojos sauces, tortilla chips, cheese, black beans, queso fresco, avocado, and chicharrones, offer a symphony of flavors and textures. The crispy chicharron and tortilla chips contrast beautifully with the creamy beans and cheese, while the avocado salsa provides a refreshing burst of lime, cleansing the palate with each bite.

The fish tacos, featuring Mahi Mahi, Pico De Pina y Mango, Guajillo Aioli, cabbage, and avocado, impress with their crispy batter and lightness. While the flavor of Mahi Mahi may be subtle, the combination of tangy Pico De Pina y Mango and creamy Guajillo Aioli provides a vibrant freshness that delights the senses.

For dessert, the corn flan offers a luscious and smooth texture, with delicate grains of corn adding a delightful crunch. The eggy custard base pairs beautifully with the sweet corn and caramel leche topping, creating a playground of texture and flavor.

Lastly, the trio of ice cream/sorbet, featuring coconut, hibiscus, and mango, provides a refreshing and delightful conclusion to the meal. The rich intensity of the coconut ice cream, delicate floral tones of the hibiscus, and vibrant freshness of the mango sorbet create a perfect balance of flavors that linger on the palate.

Overall, Zacatlán Restaurant earns high marks for its exceptional food, attentive service, and inviting ambiance. Chef Rodriguez's innovative approach to cuisine shines through in every dish, leaving diners with a truly memorable culinary experience. With a final score of 53/60, Zacatlán is celebrated as a destination for those seeking a tapestry of flavors and textures in the heart...

Given the reviews here and the interesting menu I was expecting a lot, but unfortunately the experience fell short of the hype. The service was attentive, though with only a couple of occupied tables it should be, and some of the dishes have very dramatic presentation, yet the style is confused and flavour/texture combinations not always hitting the mark. For the price, I'd anticipate a higher and more consistent standard. The space, while quaint, lacks atmosphere, though maybe with more diners it would feel more vibrant.

The bone marrow was the best dish. For mains we had the Chile relleno - it was just okay. I'd have liked it to have some accompaniment as otherwise every bite tastes the same, and other than heat from chilli I wasn't getting much other flavour, plus the courgettes in the stuffing were very undercooked. The short rib was tender and the sauce was delicious (but sparse), however the dish as a whole seemed modern European, the flavours in the mash were underpowered (and lumpy), and the veg were minimal and undercooked. The bread pudding dish for dessert again lacked a sense of regional influence other than being served on a corn husk, the texture was dense and a little slimy, and there was nothing to balance the sweetness. I would have liked some other drinks options aside from wine and beer, too. I was rooting for this place but overall it was disappointing, especially for the price - nothing catastrophically wrong (except perhaps the dramatic operatic soundtrack) yet nothing...

We went to Zacatlan a few weeks ago for our anniversary. I had been hearing about the James Beard nomination so I was excited to try it. First off, the food was delicious. Flavorful and fresh, and visually so appealing. We shared the pear duo salad, I highly recommend. I had steak tacos, they were flavorful, tender and came with 3 salsas. My husband had huevos ranchers, much different then New Mexican style ( which he loves,) but he totally enjoyed them! We were disappointed that there were no margaritas. I understand a limited liquor license, but most places make wine margaritas which I'm ok with. I settled for a mimosa. I got a Sangria. The waitress apologized and offered to exchange it. I declined, and she said she'd comp it, but I guess she forgot. I didn't dispute it, I figured she forgot and I did drink it. The only complaint I really have is where we were seated. I made my reservation a month ago, and we were there on a Thursday for brunch, not a busy time. We walked right past the cute dining room, and into a back room which is like a modified, narrow garage. We sat in a corner. I didn't complain, because my husband struggles with breathing and I didn't want to move. My tacos were fabulous, but came with no plate or silverware, so pieces of that yummy meat were falling on the table. So my overall rating is go for the food. The building I'd call Santa Fe charming, but don't let them seat you in the way back of...