Santo

"Chef Hosea Rosenberg draws inspiration from his hometown of Taos, in the upper fringe of New Mexico, to deliver a menu of satisfying, rustic cooking with Mexican roots. Guests can stop in at all times of day to satisfy a craving for southwestern fare. In the morning, grab-and-go breakfast burritos are the mainstay, while at lunch, casual counter service encompasses a broader array of options from pozole to tortas. Finally, at dinner, full table service accommodates a livelier crowd where margaritas flow with the full menu in play, featuring specialties like roasted chicken mole with red pepper polenta." - Michelin Inspector

"Santo is inspired by Chef/Owner Hosea Rosenberg’s childhood home, Taos, New Mexico. A full-service restaurant, open seven days a week for seated dinner, counter service lunch, and grab-and-go breakfast burritos, diners are delighted with a unique twist on modern, Northern New Mexican fare. Santo brings to life the vibrant eating and drinking culture of the region, combining classic cuisine - regional spices, chiles, and techniques - with a seasonal and local, Colorado approach to sourcing meats and produce. Santo opened in 2017. It is Rosenberg's second restaurant concept located in Boulder, founded three years after his acclaimed Blackbelly restaurant. Chef Rosenberg is celebrated both locally and nationally, as the winner of Bravo TV's Top Chef Season 5."

"That New Mexican native Hosea Rosenberg’s red chile posole has been on Santo’s menu since day one is a testament to just how craveable it is. With or without the addition of pork adovada, it’s smoky, tangy, and chewy with hominy beneath garnishes of radish, avocado, and cabbage, accompanied by flour tortillas." - Rebecca Treon, Gigi Sukin, Ruth Tobias

"Santo is a six-link restaurant recognized for its transparent purchasing of sustainably farmed ingredients." - Rebecca Treon

"“Top Chef” season five winner Hosea Rosenberg’s restaurant Santo drew in a two-star rating from 5280 Magazine’s restaurant critic Scott Mowbray. He found Rosenberg’s ode to his New Mexican roots and its notorious chile-slathered cuisine successful in the dishes that paid true homage to their heritage, though he felt that many dishes were diluted by “international flair.” Mowbray notes that several menu items — a wagyu skirt steak topped with porcini butter, the braised lamb neck with cumin yogurt and carrot purée, and even the sope topped with duck confit — wander into other global culinary genres. He most enjoyed the sopaipillas with the accompanying two types of wildflower honey and a side of warm posole — a rich yin-yang of red and green Hatch chiles and hominy." - Nisa Sedaghat