Sazón

I have been to many Mexican restaurants but this is the first time at a “high end” one and we were impressed. Service was great starting with a tasting of five different moles both to enjoy but to pick our favorites for later. The food was great and I particularly enjoyed the food of the day. Margaritas also nice. A great dining choice in Santa Fe

The best meal we've had in Santa Fe and quite possibly the best we will have during our short visit to the city. Sazón offers refined and imaginative takes on classic Mexican dishes served in a dining room that could possibly double as a portrait gallery of historical latin Americans. You are greeted with a flight of moles to try that vary from a traditional mole poblano to a spicy peanut reminiscent of a Thai chili. All incredibly delicious. I would recommend that you choose the recommended protein pairings if you do go with a mole - the chef knows what he's doing. The most impressive, memorable culinary experiences come in the form of a soup and a dessert. La Sopa de Amor is worth the trip to Sazón by itself: a poblano chili and crab soup topped with a cool amaretto foam whose delicate balance of flavors was a complete joy to experience. Likewise the Sinfonia does the same type of treatment to an avocado ice cream smothered in a ginger, fruit and nut sauce. Service is impeccable. Overall an unforgettable experience.

What a wonderful evening. Chef Fernando was a perfect host and his staff was welcoming and made the evening perfect. The ice cream dessert had so many flavors that developed over time - don’t miss it. The soup special also had wonderful flavors the complimented each other. I loved the mole sauces - even learned the difference btw a salsa and a mole! One of the best meals of my life. Don’t miss it

my mom and i were in santa fe for my birthday and happened to walk past sazon. we didn’t have a reservation and figured we had no shot, but we decided to check anyway. turns out the bar is first come first serve, and somehow we walked right in and got a spot at the bar even though the couple next to us said the soonest reservation was mid next month. leroy was our server and he was amazing super cool, helpful, and just made the whole experience feel elevated without being stiff or over the top. vibes were 10/10 across the board. the space is beautiful, the lighting is perfect, and the artwork on the walls makes you feel like you’re dining in a sacred gallery. between the atmosphere, the service, and just the magic of how it all came together, it turned into one of the most memorable birthday dinners i’ve ever had. definitely a special place. if you get the chance, go and if you’re lucky enough to be taken care of by leroy, even better.

What an unforgettable dinner at Sazon last night! I live in Paris, France and am used to wonderful restaurants, but my experience at Sazon will remain in my Top 5. For ordering, I let myself be guided by my wait staff and put myself in the hands of the Chef. The result was magical. The Sopa del Amor is an emotional experience - more of a soul journey than just a dish. The chef's special desert is the same, with an explosion of unexpected flavours that arrive one after the other. More than the food, however, was the kindness of the staff, and most especially the mustachioed Chef. When he stopped by my table after the soup to enquire how I had liked it, I told him that I was I was overwhelmed by unexplained feelings while eating it and I didn't really know why. He told me, smiling, that God had whispered the recipe in his ear. Tears came to my eyes as I admitted to him that I was on a road trip with my mother - or more precisely, her spirit, as she passed away several weeks ago- and I showed him her picture. He burrowed in his pocket and pulled out a medal of Saint Michael and put it into my hand saying "This will bless you and help you with your grieving." I'm not a religious person, but this gesture touched me beyond measure. Between the wonderful, healing food and the kindness of the staff, it was really an unforgettable experience.

Absolutely wonderful! Truly a dining experience and service was impeccable. Julian was our waiter and he was helpful, friendly and had great suggestions for every course. Loved the concept of the restaurant that starts with the mole sampler and later develops into being able to pick a protein with your favorite(s) mole. Zucchini blossoms were delicious. It was the chef soup that was chef’s kiss! 🤌🏼 so many layered flavors, a well crafted masterpiece that you can’t skip. We had the sea bass and pork loin. Beautifully plated with large portion sizes. Desserts were amazing as well. This will absolutely be a must when we are back in town.

I had the pleasure of dining at Sazón last night. As a vegetarian, I went in expecting to enjoy the only meatless entree on the menu - the eggplant dish. However, my lovely waitress Megan offered me several off the menu options. I ordered an off-menu squash, corn, and tomato soup for my appetizer. The veggies were all cooked to perfection, and the light tomato flavored broth was allowed to shine. I got the tofu dish - lightly battered, exquisitely seasoned tofu with an out of this world crunch served with a very generous portion of broccoli, cauliflower, and brussels sprouts. I chose the spicy peanut mole to go with this. This was one of the best tofu dishes I've ever had in my life. The food, the service, and the ambiance were all amazing! If you're in Santa Fe, I would highly recommend that you make a reservation and eat at Sazón.

Sazón is a restaurant that will have you yearning to come back to Santa Fe. Top dining experience with impeccable service. With different savory sauces to try on your meals on the ready, mouth-watering steak and perfect wine pairing and desserts, I would have to look back on my other 5 - star reviews to make a comparison adjustment to Sazón. Cause this was a gold standard dining experience. Whatever you decide to order, please try the Sopa De Amor. You have to try it at least once.

Was in Santa Fe last week, ate at sazon. It was , 1st ,the most knowledgeable waitress she explained the food . I ordered the Duck in chocolate mole sauce, It truly was the best meal I have had in many years. All the mole sauces they brought for us to taste OMG they were delicious. Each and every one of them. The service I experienced was 5 star,our waitress was from Mexico City, and she knew the food , spices , drew a pic in my head, I could almost taste it. The staff , are the most professional, knowledgeable, sweet and friendly people ever. Highly recommend. Out of 5 stars I'd give it a 10. Greg

"Food is our common ground, a universal experience." - James Beard Sazon was highly recommend a local, and it was a fabulous recommendation. Chef Fernando Olea is a gem! He oversaw everything and personally greeted everyone. And the wine, food, service, and ambiance were top notch. Some of our favorites were the squash blossoms, Chef's Olea's signature soup, the pork shoulder, and the mole poblano ice cream. What a fabulous evening!!!!!

We stumbled upon Sazon after Google Maps recommended it as a must-visit, and let me tell you--it did *not* disappoint. This was our second trip to Santa Fe, but our first time at Sazon, and it certainly won't be our last. Our waiter, Nick, was exceptional--attentive, knowledgeable, and truly made the experience unforgettable. The mole? Absolutely incredible. The unique opportunity to sample different varieties before choosing was a first for us, and it added an extra layer of excitement to the meal. The soup definitely lived up to the hype as well. But the real highlight came when Nick picked up on a small comment we made, leading to the most extraordinary dessert we've ever had--*and we've had some amazing meals over the years*. The *Dulce Simfonia* was unlike anything we've ever tasted. With its complex layers of flavor that kept unfolding in surprising ways, it was an experience as much as it was a dessert. Each bite was like a journey, and we were completely captivated. If you're visiting Santa Fe and want to indulge in something truly special, Sazon is the place to go. Treat yourself--you won't regret it!

We used to go to Santa Fe every year during the 90s but haven't been there since 2015 when we rode a Harley up the Sandia Crest and then into Santa Fe for an evening. Having just attended the Balloon Fest in Albuquerque, we spent four days in Santa Fe. I was researching the dining scene in Santa Fe and Sazon came to my attention having a James Beard award winning chef. We were lucky to get one of the last reservations on a Thursday night. We quickly learned that mole was the house speciality. We were presented with a palate of different moles to sample and choose from for our meal (see picture below). We choose the green one to go with our pork main. We started with the chef's special soup and were instructed to not stir the soup but scoop all the way down. Absolutely amazing. You get a different flavor profile in your mouth as you digest the many complex components to the soup (similar experience with desert). Our main of pork with the green mole was exceptional. Service was friendly and efficient.

I happily snagged a last minute reservation and feel quite fortunate. This was an excellent experience. There is plenty to rave about. Remarkable blue crab, cinnamon, crème soup of the day. The Cholulo was a real treat and different than most anything I've ever eaten. The Mole Ice Cream with Sweet Potato and Beet chips was a perfect finish...however.... I did have three servers, a point that was never explained. All my neighbors held onto a single person. Probably my dining alone was the reason. Despite that hiccup, all was good. Highly recommend.

Refined take on Mexican food...so amazing! Best ever. Make sure to have a reservation as it is tough without one. Flight of mole to start and a tequila tasting, unique. Soup was unanimously incredible! Octopus starter was delicious as were the two mains we tried. Wish we'd had room for dessert. Decor is classy colorful, if that's a thing. Nods to Frida and Diego... Wonderful server who spaced the dishes so well that we wanted to try them all.

DON'T WASTE YOUR TIME ON THIS BEAUTIFUL "PRESENTATION" RESTAURANT! Inside is amazing! Big warning.... don't order the way you like it! They get very snooty if you order outside of what the chef/owner recommends. The 1st & 2nd course appetizers are pretty amazing, too bad the entree is totally overpowered by the molé. Especially at these prices!!! Sit in the bar & just order appetizers, trust me!

This was the restaurant I went to with my bridesmaids during my bachelorette weekend. The vibe was formal and inviting--it felt like stepping into a cozy dining room in a Mexican palace. The service was also great. I also loved my cocktail but the food left much to be desired. The flavor profiles and dishes just didn't resonate with us and we ended up across the street ordering churros. I don't think this means that you should not visit Sazon, just know that if you're a fan of several traditional Mexican regional cuisines, it does not mean you'll automatically enjoy Sazon.

Holy smokes! There aren't enough stars for this place. Absolutely mind blowing! From start to ending it was PERFECT. The food was stellar as was the service and ambiance . Pricey, yes but worth every centavo. Our sever Gabriel was on point. I had the shrimp enchiladas and dare I say, one of the best things I've ever eaten. Portions were perfect. My fiancé had the tenderloin and it was melt in your mouth . Make a reservation and head over! It's worth it

Hubs and I tried the chefs tasting menu. First course ice cream - symphony - candied ginger, avocado, beet reduction, pine nuts and jalapeño pepper. Dense, sweet and spicy all in a mouthful. So much flavor! We were told dessert comes first (as it should!) so we could fully appreciate all the flavors vs at the end of the meal when our taste palates are tired. The Thai aioli sauce for the shrimp was incredible! Spicy and sweet with the rice paper noodles Pork belly taco - marinated soft with corn tortilla and the sauce was earthly yet spicy... Yellow fish with some crazy hot sauce, cucumber - I had to be careful with the sauce because it had a major kick!. Interpretation of a stuffed pepper but deconstructed. The sauce reminded me of horchata and I could taste some kind of nut mixed in with the poblano pepper and lamb, pork and beef. Crab soup with poblano peppers, amaretto foam with chocolate and cinnamon. Mouthful of crab so good. A little undecided about the amaretto but love the kick at the end. The soup was rich and creamy so the amaretto took away from that warmth for me. I loved the base and wanted to lick the bowl which probably was not socially acceptable but a testament to the flavor of the soup! Alaskan halibut over green sauce and red cabbage on top. The crunch of the cabbage went well with the thick fish. We finished with duck diced over tortilla and sweet potatoes and mole on top with side of beets. Mole had almost a rich cocoa taste. Unfortunately I was actually stuffed by this point so after a bite I let hubby finish it off. Finishing course - Mexican hot chocolate with hibiscus. Incredibly rich chocolate and light whipped cream on top. I wish I wasn't stuffed so I could actually finish it! Overall the servers were super attentive with nice detailed explanations of the food. Our server was so enthusiastic presenting each dish. Great service, the ambiance was super cozy and great southwest vibe with vibrant paintings on the white adobe wall, wood beamed ceilings. Probably my favorite meal I've had in Santa Fe with the unique flavors and textures. Chef's kiss

Everything was excellent from start to finish. I was so excited to come try this place after so many visits to Santa Fe. The meal started with a sampling of different moles which all had unique and delicious flavors that it was hard to choose. Thankfully the waiters are well trained and can advise which ones pair best with different entrees. Service overall was very high touch and well worth the commanding prices. Food wise, everything was incredible. I started with the Duck Skin Tacos as something a little different - maybe this was the only weak part, not saying it was bad, but I felt the other dishes were better overall. Next came the Sopa D'Amore which is a signature dish and ohhhh so yummy - highly, highly recommend. For the entree I had one of the daily specials but honestly I'm writing this review months later and cannot recall what it was exactly, but I devoured the whole thing. See image. My friend ordered the salmon which I had a bite of and confirmed was also delicious. Overall, fantastic dining experience. Well worth the price and great place for a big night out. Best of all, Chef Olea comes out to greet everyone.

From the moment we stepped into Sazon until we left everything was wonderful. We were seated immediately upon our arrival at a quaint little table surrounded by beautiful artwork and decor. Next we were given a variety of mole to sample and all were nice and tasty, I especially liked the chocolate flavor. We then had Chef Fernando's signature soup The Sopa De Amor and it was amazing! One of the best soups I have ever eaten. The pork belly came next and the tenderness and flavors of the meat were delicious! Chef Fernando added to the evening by giving me a tour of the lovely art that graced the walls of Sazon; all for sale. The highlight of our meal was the dessert. A surprise dish that is absolutely a must when you are dining at Sazon. It's the Chef's own creation that when eaten creates a symphony to your palate. Our server Carla, catered to us like we were the only two in the restaurant! She is amazing! My only regret is not having the time to go back another night during our trip. Sazon will always be a great memory and I highly recommend you trying Sazon while in Santa Fe. Make sure you have a reservation.

Holy shit. Go here. Started with a sazonrita and a tasting of each mole. Each one was amazing. They all had a recommended entree to go with. I went with the pork loin, and it was one of the best meals I've had in ages. Can't wait to come back to Santa Fe just for Sazon.

Starting with the complementary mole sampler was a great start to a wonderful dining experience. We enjoyed the service, the artwork on the walls, the drinks and the amazing food. We also enjoyed watching Chef make the rounds of the tables and check in on folks. My mixed drink and food was outstanding!. Deep flavors, great pairings. I got the chefs special where you pick your protein and your mile and then the chef picks your sides to compliment. I opted for duck with a semi-sweet mole. Chef chose mashed sweet potatoes and roasted beets as sides. It was phenominal.

Service and ambiance were perfect and our waitress was amazing. The food was all excellent and it's a menu for any foodie to love and try new things or stick with more classic dishes. We don't drink alcohol but I had the prickly pear virgin margaritas and it was delicious and their wine selection is excellent if that's your thing. I was not impressed with the chefs chile en nogada dish but it was interesting to try. It was overly sweet and I believe the sauce was meant to be cold but it either cooled the chile part or the chile part was plated too soon... anyway it was a good dish but had issues with execution and I think in the dish fundamentally flawed in its flavors or I had it on an off night. All the other dishes especially the shrimp enchiladas in a delicious creamy poblano sauce- perfect. We had the berries and creme and the "symphony" dessert (cant remember the exact name) it was insanely delicious and complex in flavor.

I was lucky enough to get a last minute table here and I'm so glad because it was the highlight of my Santa Fe weekend. I loved the mole sampler at the beginning, they were all delicious. It was hard to pick which one to pair with protein, but in the end it was great to be surprised with my sides and have a phenomenal meal. This is my #1 Santa Fe recommendation

Sazón is a fine dining restaurant that specializes in traditional Mexican cuisine and recently received Best top 10 Restaurant in New Mexico. Chef Olea creates sophisticated flavors using Old Mexico's indigenous and culinary traditions alongside ingredients from around the world. Chef Fernando Olea, James Beard Best Chef of the Southwest 2022, is originally from Mexico City. He has a unique interpretation of contemporary and traditional Mexican dishes. Chef Olea creates sophisticated flavors using Old Mexico's indigenous and culinary traditions alongside ingredients from around the world. The menu is short but distinctive, featuring fresh and locally sourced produce and meats. My companion thought the Sopa de amor was the best soup he has ever eaten in his life! Wow, that is saying something. This is not traditional Southwestern food, the shrimp enchilada was stacked tortillas with shrimp and not spicy at all. Sazon has won many awards and accolades. Try to get a reservation well in advance of your visit. We reserved for next year!

This place is awesome! Destination dining as it's meant to be. Of course, the ambiance is great, lots of big paintings of Frida Kahlo. The service was top notch too! So attentive without being over bearing. We had the tasting menu, which is a little bit of everything on the menu. Starting out with dessert was a great idea. Every bite was delicious and with 9 courses, we didn't leave hungry for sure! The wine list is extensive. The craft cocktails were yummy. If we can get in again, I'd gladly go. (We tried to reserve on Open Table. Tip: if you can't get a reservation try calling direct. That's how we got a table. ) so worth the trip.

Our favorite dinner stop on our first trip to NM! Ambiance, food, and service was top notch. Chef personally checked us in and despite us making a reservation for the wrong night, found us seats at the bar where we had a blast. Definitely recommend their margarita and mole tasting; after that your dishes will be recommended to you based on your favorite mole. So authentic and fun! Fun tip- try the off menu grasshopper tacos ;)

After reading the reviews about Sazon, we had to give it a try. The outside of the restaurant is nondescript, but inside it's tastefully done. The menu is full of mouth-watering options. --Suzanna's Salad: Very good and flavorful. --Xochimilco: Delicious huitlacoche, a rare find --Cholula: Good, loaded with flavor --Berenjena: Delicious The appetizer portions are small. The entree portions are more substantial. The prices are high. The service was excellent.

The food is good, no question. Unfortunately, our most recent visit was tainted by a sub-par table and seating preference having been given to a couple who got in at the last minute, although our reservation had been made well in advance. We were stuck at a tiny table for two where we were smack against the wall and could barely move our arms... and we are small people. I asked if we had to accept the table, but the question was not followed up on by restaurant personnel. It was a good meal, but very uncomfortable.

Mole mole mole is the theme of this very special restaurant experience in Santa Fe. We were able to get a last minute reservation which we were beyond excited to get especially after all of the rave reviews we heard about this place (and purely from word of mouth!). And the actual experience did not disappoint! The mole sampler they bring you in the beginning is a quite a fun experience alone but that's just the warm up. The service is impeccable; you can tell the staff is all in on the experience they are trying to create, so you really feel taken care of the entire time. One comment I will make is that the food is very rich and very heavy so plan your meal accordingly. You'll want some light bites mixed into your order so you don't overdo it. They do have great margaritas as well so make sure to leave room for those if you're a drinker. We really enjoyed this restaurant. Chef's kiss!

I can't say enough about this fabulous restaurant! Definitely a 5 star experience from start to finish. A warm and welcoming atmosphere with all team members focused on patrons pleasure. Chef-created seasonal specials in cocktails, appetizers and entrees. Truly a feast for the senses! Patrons are greeted by the Chef himself as he makes his way to every table. This is a very special place and definitely a repeater for us!

Was really looking forward to my meal here after hearing rave reviews, and Sazon delivered. Loved the complimentary mole sampler at the beginning - I liked pretty much all of the moles except the red one we got, which maybe defeated the purpose of helping narrow down which mole to get with your main, but they're just all good and quite different. We started with the stuffed squash blossoms, which were super delicious. I didn't think I would like it, as a someone who doesn't usually like cheese or fried things, but this was just that good. The bone marrow app was fine but probably one of the least exciting dishes, could be skipped. Also got their famous soup - definitely don't miss that, it was one of my favorite bites that evening. It's really unique + creamy and love the contrast of the hot and cold. The enmoladas de Pato were my other favorite dish, the duck is just so good paired with the slightly sweet mole poblano. Desserts were a miss for me, we got the Princessa and some guava dessert, and neither one really worked for me. The flavors in the guava dessert were quite odd to me. I was curious about the secret dulce sinfonia dessert but we didn't want to risk it. The other highlight were the cocktails - everyone raved about their margaritas and I really liked my virgin prickly pear drink.

- inventive food - the chief comes out and says hi - inventive drinks - very expenisve - make that resey! - good moles - the orange mole with the fish was a good combination - soup was delicious and unlike anything I ever had - octopus was wonderful - beautiful artwork - cholula was amazing ingredients seem like they don't go together, but believe me They do!

The service was phenomenal. Alycia was very helpful and knowledgeable when it came to knowing all of the details about the different moles. The service was a 5/5. As far as the food goes. The mole sauces were definitely different than what I was used to eating. They have you try 5 different kinds. Starting with sweet to spicy and savory. Once you pick out your sauce you pair it with a protein. I ordered the pork loin with the spicy mole. The pork was not soft and the sauce was just okay for me. It also came with shredded cabbage that lacked flavor. The presentation was great but wasn't the best I've had. My Husband and I also ordered the octopus and carnitas appetizer. The octopus came cut up and drenched in oil with some kind of seasoning. And the carnitas was dry and cold. The soup "Sopa D Amore" was delicious. Probably my favorite food item for the night. Along with my drink, Flor del desirto. If I was to go back, I would definitely try some of their other dishes instead of the mole options.

We had the chef tasting menu with the pairing. The food was amazing. Creative, flavorful, interesting and memorable. Service was impeccable. Our waitress was really knowledgeable. The feel of the place was not too loud but had an energy. You can't go wrong with this place. Definitely in my top 10 meals. Consistency across dishes - in top 3

Wow, what a difference a year makes! Food and service mis-fire... We're back in town for the annual Wine & Chili Fiesta and reserved our spot at Sazon 4 months in advance. We had a great experience last year; this year was a letdown. We stopped in on a Friday evening, 5:30pm reservation, the place was busy but not crowded. We were seated right away, which was nice... As always, food was spectacular. One exception this, time, see below. On this visit, the service scored very low marks this time. Attentive yes, but really blew the wine bottle service. See below. We started with cocktails (a recurrent theme), prickly pear margarita and the Oro Puro, a nice upscale margarita, which was great. We enjoyed the complimentary mole sampler. The first food we ordered was the foie gras crostini which was absolutely divine! Round two was the Sopa D'amore, a delightful bowl of soup, so good last year that we each ordered our own to keep the peace at the table! LOL From there we ventured into the fish special of the day, Norwegian halibut, and a steadfast selection on the menu, the shrimp enchilada. Both were outstanding, perfectly prepared and presented. Our last course was the Dulce Simfonia, a light ice cream/sorbet dish, with way a way too spicy hot, jalapeno finish on the end. Not refreshing at all, I didn't care for it. Perhaps the folly of the night was the wine service. We thought, this cuisine, let's go Old World Spain. Ordered a $110 bottle of Spanish white. When the length of time between appetizer and soup reached 30 minutes, we should have known something was up! Our bad... Suffice it to say, a warm bottle was brought to the table, with the promise of an ice bath. The first 1/4 of the bottle was room temp, the second 1/4 of the bottle was 70 degrees, the last 1/2 bottle was temperature great. But all-in-all, it was a wasted $110... IMHO, if you don't have the wine, or cannot present it properly, come and tell us, we'll figure it out. We would have preferred another bottle, rather than what was served. Given that the bottle of wine was 1/3 of the total bill for the evening, that was a HUGE miss. So, this meal was just an "OK" visit. With all the superior dining options in SF, NM, we may think of other high ticket dining venues next time we're in Santa Fe.

Been a year since we visited Sazón and this time had a few hiccups. We were in the first seating at 5:00pm on a Friday eve and were greeted by nine other than Chef Fernando Olea himself. Very nice touch. He was seen throughout the evening in and out of the kitchen checking on staff and visiting tables something you'd expect from a James Beard Award winning Chef and restaurant. Our foursome ordered a bottle of Casa Jipi 2022 Sauvignon Blanc, a Margarita and a glass of Chardonnay. You always expect most restaurants to up charge on their wine selections but their $85 price for this Casa Jipi far exceeds the @ $30 price at Total Wines. Needless to say our meal hadn't even started and we were $120 in already. The appetizers we chose to share were the Pulpo, a delicious concoction of sliced octopus in a decadent sauce. Spot on. Then the Crispy Duck Tacos served with their avocado and green chile based mole. Fabulous. We then shared the Chef's special Sopa de Amor. Hard to describe but trust me, try it, even if to just share. Although we were seated at opening time we sensed something was wrong as we watched others who seated after us getting their entrees and actually leaving well before us. Our entrees finally arrived: the Rack of Lamb, the Pork Loin, the Prepper encrusted beef and the Halibut. The lamb while well prepared didn't have any crust as you normally see. The Pork Loin was perfect. The Beef dish was delivered a medium rare instead of medium and bordered on an almost cool temperature. But what shocked me as the Halibut. I could instantly when it was served it had been over cooked. It was tough and dry. I'm actually surprised the Chef let the Halibut be served. We finished sharing the house special desert, a Dulce Sofina. An avocado based ice cream with pistachios, covered by a beet ginger glaze. Sounds weird but trust me it's the Bomb. We finally paid the check and left after 8:00pm. 3+ hours? Look this is my second trip to Sazon, I'm not ready to write it off. But attention to detail in a fine dining establishment is an absolute necessity to encourage repeat customers and great reviews.

My meal here was very thought-provoking. I am reviewing this restaurant keeping in mind that Chef is a James Beard-awarded individual, so my thoughts will accordingly be more critical. My party and I partook in the degustación tasting menu with alcoholic pairing. The first course was a dessert, a fun surprise. The dish itself had a spicy coated red shell which tasted like jalapeno pepper; the red color was confusing given the jalapeno flavor, and the shell itself had a very gritty mouthfeel. The avocado ice cream had good flavor but unfortunately, a very icy texture. The saving grace for this dish was addition of pine nuts which rounded out the strong flavors and added much needed crunch. The next two dishes can best be explained as "delicious but not particularly inventive." I lovingly call the second course as "elevated bang-bang shrimp." The prawn from the Gulf was enormous with a more firm texture than I would expect, leading me to wonder if it was overcooked? The breading was very crisp - no further comments there - and the sauce seemed like a combination of mayo and sweet chili sauce. The third dish was like well-cooked pork belly with spicy barbecue sauce - very familiar and makes me want to add chiles into my barbecue sauce. I took some issue with the fourth course, a tuna tartare with cucumber, avocado, and a soy sauce with a Latin twist (very fun sauce, by the way), in that the sky-high salt content made the dish almost inedible. I found some relief in the strips of tortilla that accompanied the dish in that they were not salted at all, though the degree of deep fry made parts of the strips either with a clean crisp or chewy and oily, which I can't imagine was intended. I was pleasantly surprised at the new combination of flavors I experienced with Chef's version of chiles en nogada, which I can only best describe as a mincemeat pie. A variety of minced meats including, I believe, lamb, were seasoned with warm spices accompanied dried fruits, chiles, and nuts (of which I could pick out walnut and pine nuts) on a bed of walnut creme was drizzled with a sweet and spicy balsamic glaze, topped with several pomegranate seeds. All elements worked together harmoniously, and each element depending on one another to create a sweet yet savory, nutty, umami-filled dish that tasted like it was fit for the holidays. This was one of my unexpected favorites of the evening. I was told that the Sopa de amor is one of the restaurant's hallmark dishes, so I was surprised and disappointed to find the most glaring inconsistencies in this dish amongst my party. The poblano soup base with crab was undeniably delicious, and I could have kept eating this base alone. The amount of spicy amaretto foam topping with cinnamon/cocoa sprinkling was so vastly differently distributed between the various guests - some with just a small dollop and others with an overwhelming dump that made it difficult to enjoy the soup base. The next halibut dish had impeccable flavors but again, was disappointed at the details of execution. The cilantro vinaigrette with green mole was the definition of freshness which was only augmented by the crisp crunch of red cabbage and snap pea. This would have been the standout dish of the evening if only the halibut had not been overcooked and tough. An attempt to flake the would-be buttery flesh only led to brutal shredding of the fish. Another victory of flavors was the next dark mole lamb tortilla dish with sweet balsamic beets in which the beets were a textural necessity. The dark mole was almost reminiscent of a savory cookie, with deep notes of sesame, cocoa, chile. I could imagine this cookie complete with molasses, brown butter, and caramelized toffee, but I digress. The experience finished with a small cup of Mexican hot chocolate topped with whipped cream, which is difficult to fault. Most all the of dishes served had an element of edible flower or microgreen. The only dish where I thought it served a purpose in aiding taste was the shredded snap pea on the halibut, augmenting the freshness of the dish. Perhaps the flowers/microgreens add visual interest, but I wonder if this could be accomplished in ways that can also elevate the flavors. Regarding the alcoholic pairings, I do think they all complemented the dishes nicely. One of the standouts was the pechuga mezcal - absolutely fantastic. I do wish that they were served in more appropriate glassware, however. For instance, a lot of the tequila/mezcal tastings were presented in a more champagne-flute style glass rather than a copita or glencairn-type glass. Overall, my experience at Sazon was very unique with a strong splash of flavors, but I believe that there are parts of the cooking that could use some more attention to detail given the awards and price. I hope to return in the future to see how the menu has evolved.

I came here to celebrate with a bunch of friends recently and let me just say... we all were completely floored by every single course we shared from the shrimp camerontini, zucchini blossoms, octopus, duck skin tacos, soup of love and the insanely tender, flavorful beef tenderloin. The style of exceptional service provided by Gabby (thank you for the Mexican wine recommendation) and Julian was top notch and oh so fun + friendly. This is not a stuffy place like how so many other five star restaurants are. Clearly, management knows what they are doing. This is a very special restaurant and I will be sure to return again and again!

Sazon was a pure delight! A great start...we were greeted upon entry by three very welcoming young ladies. This restaurant has been honored by the James Beard award, and it is well-located near the Santa Fe Plaza. My daughter really liked the refreshing beverage, Prickly Pear Agua Fresca mock-tail. As soon as we ordered, the excellent waitress brought us a slim plate of five different mole sauces, to be enjoyed with a little stack of tiny tortillas. We truly liked all of them, but the New Mexican was our favorite. My daughter loved the Pork Loin with two of the mole sauces. I really enjoyed the Coyoacan, shrimp enchilada....unlike any enchilada you've ever eaten! It was really tasty. The dish was covered with a lovely creamy sauce, made with squash blossom, soy, and a light cheese....great choice! If if those items weren't enough, we went on to enjoy a delicious dessert, Crepa De Cajeta. The crepe was covered with a rich caramel sauce made with cajeta sauce (goat milk) and included sliced strawberries. Cajeta sauce...so good! My daughter and I both loved Sazon! The ambience, the delightful waitress, the friendly staff, the superb entrees and dessert, all made for a very special evening! Don't miss this one in Santa Fe, especially if you are celebrating a special time.

For fine dining we believe Sazon is the best in Santa Fe. Chef Fernando Olea is the master of moles and flavors. We attended one of his chef demonstrations a few years ago and were so impressed a trip to his restaurant was on the list. The signature soup is a must. Naturally the mole sampler is excellent. We enjoyed Cholula and the Shrimp Enchilada. The dining room is comfortable with excellent service. Reservations are required. The chef takes his time to speak with diners and is always gracious. He is a serious businessman and master chef with a wonderful restaurant and reputation. It's a recommended

The hubs and I came here on our first night for this trip to Santa Fe. We had fantastic service that was not overwhelming at all but very attentive. We were served a sampling of moles with small corn tortillas. Brilliant move because it gets you something to eat immediately assuming you come in hungry. But also shows off the chefs abilities and what you can pair with your entree. We both really enjoyed the red and green moles the best but they were all good, all complex in flavors. The first appetizer we sampled was the duck skin chicharrones - so crispy, fatty and perfectly seasoned. The green salsa was off the charts good and cut through the fat nicely. Next was the shrimp and avocado ceviche. The marinating liquid was so good, we spooned it up. The main dishes were the phyllo wrapped salmon with huitlacoche and the duck with red mole. I got a small side of the green and red mole to pair with the salmon. Both entrees were delicious! The chef came through the dining room to talk to everyone which added to the overall dining experience. You know this food is made with love and there is so much pride from the chef to the staff. An overall excellent evening.

This has been one of our most enjoyable dining experiences ever. Everything about this restaurant was truly amazing. From the food to the service to the experience. It's must do when in Santa Fe. Hats off to the chef and staff but especially to Gabrielle.

The food, ambiance and the service was perfection. This is the best place I have eaten and the best meal I have had in a long time. It is a must do while in Santa Fe.

High end mexican food in a charming space with colorful art, but the host brings it down. He kept us waiting nearly an hour, was rude, and continually has his arms crossed which is weird and not inviting at all. Thankfully the servers were excellent and the food tasty. We liked the foie gras but stay away from the soup - it was spoiled.

Top notch service. The waitress did an excellent job. You get a sampler of moles which she walks you around though the flavors of each one. Then depending on what you liked best, she will recommend what pairs the best with it. I loved the chefs surprise dessert! You don't know what you get until it arrives and then a waiter has you take a bite and he walks you through what you are tasting. Beautiful ambience and artwork on the walls.

This is an amazing restaurant. The food and the service were top tier. They have very creative and complex dishes that are not your typical Mexican restaurants. This is special. Even got to meet the owner, Fernando. If you don't mind paying a little more for exceptional food, this place is a must in Santa Fe.

If there is one place that you might want to consider long pants and a dress shirt in Santa Fe, this is a leading candidate. Not that you have to wear a tux or a sport code or tie, but it's a classy restaurant with excellent food. We liked our waiter. The tables are set with white tablecloths and it seems like a fancy restaurant. The best part is the food. We started out by tasting five moles to determine which one was our favorite. As it turned out, it didn't really matter because we didn't order a mole dish for dinner but it was still fun to taste them. We started out with the polpo or octopus appetizer and found it great --the octopus was very tender and there was an accompanying sauce that reminded us of gravy, which both seemed strange and wonderful. my wife had the sopa d'amore. It was unlike any soup either of us have ever had, but we both thought it was delicious. I chose the Cholula. It is a poblano pepper wrapped around most unusual combination of lamb, beef, pork combined with quite a variety of vegetables and fruits. It is served at room temperature with a cold walnut cream sauce. Never had anything quite like it. In sum, this is a gourmet restaurant. It is on the pricey side, but we felt it was worth it.

I really wanted to like this place. It's gotten great reviews and accolades. The space is beautiful and I was really struck by the Frida and Diego Rivera portraits. The service is also top of the line and knowledgeable. I'll start with the one dish that is the stuff dreams are made of, and so unique, I think I'll remember it until the day I die. You simply must try the incredible sopa de amor, a creamy poblano chili soup with cinnamon chocolate foam, over hunks of blue crab. It's creamy and light yet slightly sweet and luscious and complex and a miracle. Unfortunately, the rest of the meal disappointed. I wasn't that taken with any of the moles and I love me some mole. I found them to be too sweet or else not complex enough. I also tried an odd pulpo/octopus appetizer that came very tender, but thinly sliced swimming in a sweet bbq sauce broth. Then, we got an overly sweet chocolate mole over pork, and a peanut tomato mole over duck which was fine but not memorable. Finally we tried the cholula, a room temperature rice dish stewed with ground beef and lamb, apricots, and raisins that was unnecessarily sweet. I was not a fan. The cocktails were also not the most balanced. I had a spicy margarita and it was OK, and my friend's (lychee maybe?) wasn't balanced.

I woke up wanting mole for breakfast. That was one of the best dinners I've ever had. The flavors are incomparable. My boyfriend who is Mexican and lived there for years said it was the best mole he's ever had- we can't tell his dad he said that. Our waitress was a gem. Chef Fernando even took the time to come around to the tables and socialize. Order the shrimp appetizer. Order the coin marg. Order a mole with duck. Enjoy enjoy enjoy. I highly highly recommend this restaurant. And my only regret is we aren't staying another night to go back.

There's no way to describe this place. Ambiance, food, service. I visit from Arizona and this place was highly recommended and I see why. They get you started with a sampler of they house made moles which will help with the direction of your meal. They don't even give you menus till you try this house made moles. We sat in the bar area and Michael and the guys did such a perfect job. chef Fernando Olea checked on every person sitting in the area, such a great touch Thank you for making my experience one of a kind

The crab soup was amazing. The steak was devine. The horchata was delicious. The starter with the different moles would have been better with real sopas rather than tortillas. But, that could be easily forgiven with the perfect service up to the end. The desert was an extremely disappointing end...leaving a sour taste as I left. They most definitely should not make it a surprise ice cream. Had I known the ingredients I would have gone for the second desert on the menu instead. The ginger, avocado, beet surprise was not pleasant at all. When I mentioned to the waitress that it was not to my taste and left it to be taken away, her only reaction was oh well...a reaction that was the true surprise after amazing service up to that point.

Sazon never disappoints, and continues to exceed expectations! It is a triple threat for food, service and location. Our server Thomas brilliantly took us on a journey of flavors, celebrating Mexican fine dining at its finest. From the sample of moles, to soups (we ordered both and it was so hard to pick a favorite), shrimp enchiladas (pictured), amazing cocktails and perfect wine pairings....we were already so happy. Our evening ended with Chef Olea visiting our table to ensure everything was perfect. It was! In the heart of old town Santa Fe, this is a gem definitely worth a meal!

Sopa de amor is spectacular. We did the tasting and wine menu. Hard to describe just how good it is. Expensive but it was worth it. We really enjoyed the experience

Fantastic service, fantastic food! Came here with my sister and mom and we tried the octopus, soup of the day, lamb, and stuffed eggplant which were all absolutely the best. Would order them all again.

Wow! The food and service was excellent. Our server gave us the best food descriptions and recommendations/pairings. Our server took great care of us and took us on a culinary journey from start to finish. Our dinner was started with a complimentary mole sampler. Our meals were prepared with quality ingredients. The dishes, although classic, had a nice surprise/touch. We loved the New Mexican mole that we went back to purchase a jar of it to bring back home to share with our family. Lively ambiance and great music choice. Highly recommend restaurant. Be sure to reserve in advance!

OMG! What an experience! I have to admit that after tonight I have a new crush, and that is Chef Olea. Not only is Chef Olea the 2022 winner of the James Beard award for the best chef in the southwest, but just his attention to detail when we dined at his restaurant this evening was awesome. I wish I could assign more than five stars, and cannot believe that this is not a Michelin starred restaurant. We were hoping for the chef's menu, but we were not aware that you needed to do this 24 hours in advance, so alert to anyone that really wants to check this out that you make sure you note that on your reservation as it's done in only two seatings per night. Irregardless, we had an opportunity to try enough for the menu to just say that our least favorite was still outstanding - Oh, the sauces.... Originality, uniqueness, attention to detail, flavorful, there's just not enough adjectives in the dictionary. We enjoyed two appetizers that we shared that included the prawns and the Thai sauce, and the truffled tortilla, which was excellent. We also tried the two soup offerings of the evening which included the chefs signature sopa de amor (yes, like all of Chef Olea's food, it is made with love) and the black bean soup that was phenomenal with flavorings which leaned towards a rich and complex tortilla soup. Our server offered adjusted appetizer sizing for ease of sharing. Our entree course included the special poblano, pepper dish with lamb, beef, and pork, nuts, dates, and a potpourri of interesting flavors and textures and the shrimp with creamy enchilada sauce and zucchini blooms, which was delicious. I was starting to get really full as the portions were very generous but that did not stop us from looking at the dessert menu and actually trying the princess which is a light berries and cream in a unique presentation as well as the helado mole poblano in a sugar spun cage. We are already talking about planning our travels so that we can come back through here in the not too distant future. This is a must stop destination for foodies! Sazon offers an extensive signature, cocktail list, wine list, including a reserve list, and full bar to accommodate any taste. Sazon is a higher end price point for restaurants, however, compared to other restaurants of this caliber, the price per person is exceptionally reasonable. Great job to Chef Olea and his team that did an outstanding job outstanding job all around. We will most certainly be back.