Yes, we local Santa Feans wholeheartedly approve of 3-year old Sazon, Chef Olea’s latest restaurant endeavor, and we think it is his best effort yet. Chef is renown for his moles and we sampled six to start our dinner, which can then be paired by you or the chef with food picks; all were excellent and very different – you may find it unusual that only one has a strong (dark) chocolate taste and the chocolate in the rest is not even obvious. You will find chile in most of the dishes at Sazon, but none overpower the elegant combination of spices in each dish.
We started with the highly recommended zucchini blossoms stuffed with three cheeses that literally melt in your mouth. Next we shared the Chef’s signature Sopa D’Amor that is a complex blend of warm/cool and sweet/savory with some added spice. It is based on creamed poblano chile with crab meat topped with a sweet foam. Our main course was the exceptionally tasty Cholula made from a poblano stuffed with ground lamb, pork, and beef plus a variety nuts and seeds with a jalapeno balsamic. We finished with the Dulce Simfonia (symphony) comprising spicy (but quite subtle) ginger and pinon nuts that wakes up the front of your mouth, which is then cooled by avocado ice cream and red beet foam, but finished with a slight jalapeno zing that starts from the back of your mouth – how does Chef do this?
Artwork is abundant in this quiet restaurant and apparently comes from a private collector who apparently likes the Frida Kahlo style on a large scale. The décor goes very nicely with the architecture of this historic building only a short walk from the Plaza. Your happy Chef will likely walk to your table to answer any questions you have while enjoying an amazing meal. All of the staff is very professional and friendly at the same time. Not inexpensive, but well worth it for the special birthday we celebrated.
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