Zacatlan

Quaint restaurant in heart of Santa Fe. Recently nominated for the prestigious James Beard Award. Attractive indoor and outdoor seating allows you to enjoy in multiple ways. Service was very attentive and helpful with explaining the menu. For an appetizer had the passion fruit gazpacho which was divine. For dinner had the pork shank barbacoa. The mole coloradito was absolutely delicious making the pork just melt in your mouth. For dessert, you must try the Flan de Elote. I love flan in general but this truly was the perfect dessert to end meal.

3* due to service The food was fine but the service was really poor - it was super slow and we waited 30 min after sitting down just to place our orders. After that they rarely came to check up on us, which would have been okay if the food came out quickly but it was another 30 minutes before we got any food. The fish tacos were fine but there was too little fish relative to the tortilla, and somehow it just felt a bit bland. The enchilada de mole negro were better - nice mole sauce and flavorful chicken.

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 of Santa Fe.

I want to eat here for every meal! Not only are people who work here are wonderful and welcoming but the food is phenomenal! I came at lunch time wanting to try the well reviewed chile relleno but that's on the dinner menu. So I chose to try sopecitos per the waitress' recommendation. I was really impressed. There are 3 of them on the plate and each one with a different topping. The corn base was really good and thick, actually was too much for me because I had to eat all 3 on my own, with no one to share:( One had chicken, one had pork and third was vegetarian. All 3 were delicious. The radish on top was a great addition. The sauce (thankfully served on the side) was super spicy for my white girl tastebuds. But I tried it and it's full of flavor. Nom nom! I came back for dinner to try the chile relleno. It was worth it!!! I was savoring every bite. And even though it was just veggies and cheese inside, everything tasted really good together. The mole was pure heaven. I don't think I've ever had mole but I feel like I'll be comparing every mole from now on to this one. The whole dish tasted so well balanced with amazing roasted flavor. Im already planning to come here for at least one meal tomorrow which is my last day here. I would come here every day if I was local.

Superb food and service. Suggest getting main dining room if ambiance is more your thing but you cannot get a better dining experience food and service in Santa Fe. The marrow was amazing as was my red snapper with incredible mole. I cannot wait to go back.

A great spot for brunch, or really any occasion or meal. I made a reservation here for Mother's Day Brunch but now looking back, I am not sure a reservation was needed given how many tables were available which is shocking given how good it was! I ordered the chilaquiles and coffee and my mom ordered an omelette. The chilaquiles were absolutely delicious and the egg was perfectly cooked. The service was great and very efficient throughout the meal. Now I want chilaquiles again!

I was so excited to go to this restaurant that was a finalist for "Best New Restaurant" in the Southwest that I made my reservation a month ahead of time and I am glad that I did. We came to Santa Fe for the weekend and wow, was this the way to kick off our food journey this time. We had a table of four and took full advantage of that by all getting different items so that we could see and taste each one. We started with appetizers of squash blossoms stuffed with crawfish and mascarpone cheese with a sweet corn sauce. They were simply delicious and filled with delicate crawfish and amazing flavors. We also got the Yellow Tail Ceviche which was complex in its flavor and so fresh. The preparation of the fish was spot on and the grapefruit was a great use of the acid to cook the fish. For my appetizer, I got the Lamb Shank that was served with a Mole Colarito. The lamb was perfectly cooked and tender, and the flavor of the mole was out of this world. It was served with green rice and black refried beans. The 16-hour braised short ribs were equally tender and perfectly prepared. The sauce added to the deep rich flavor of the ribs. The lobster mac and cheese was comfort food that meets decadence with two full lobster tails on top of the creamy rich pasta. A star of the night was the whole red snapper, what a presentation and the fish was amazing. Even more amazing was the crab risotto that accompanied the fish, I could enjoy a bowl of the risotto all by itself. For dessert, we had the flourless chocolate cake and the churros. The chocolate cate was amazing with deep rich chocolate flavors and served with a berry sauce and chocolate ice cream that when you got everything into one bite blew your tastebuds away. The churros were some of the best I have ever had, filled with dulce de leche. I am so fortunate to have experienced the food of Eduardo Rodriguez at Zacatlan. This was a meal to remember.

What a home run! This delightful place is tucked in a quiet neighborhood with modern design and chef inspired menu that offers regional flavors, a great wine list and tasty appetizers. Judith was our server and she is excellent. Friendly and made us feel right at home. We started with onion rings, moved on to lobster bisque and French onion soup, then finished with Cobb salads (we were trying to eat light.) Well then we saw the dessert menu.... and shared an outstanding Key Lime Pie. Absolutely wonderful! This is definitely a repeater for us on our next visit to Santa Fe.

Zacatlán was the best restaurant we visited on this long roadtrip. We chose to seat out on the porch, and it's clean and lovely with a Southwestern decor. Noise level was low. The service is sweet and attentive. We shared two appetizers (porched pear salad and ceviche). The ceviche was the best I've ever had. Cold, fresh and citrusy. The pear salad was also delicious. The entree, Cochinitas Pibil was incredible. I was not a huge mole fan, but this... Oh it was very flavorful, without being heavy. You betcya, now I am a mole fan! The meat literally fell off the bone. The presentation of the entire meal was classy, and beautiful. The entire experience was just lovely. Wish I could go back today!

Overall a great experience; quaint restaurant with around 10 dining tables in the section where we sat. Short rib was a standout along with the elote flan.

Exceptional food. We visited tonight and ordered off the restaurant week menu which consisted of three course meals. The Chile relleno was exceptional. We also enjoyed the flourless chocolate cake. Everything was so good - quite pricey but good. We ended up with a bill for two for nearly $159 - and that's without drinks. It was a great experience.

Fabulous food! Eat there if you possibly can! We started with tomato and avocado salad, which was served stacked up like little pancakes and also included grilled eggplant. Some kind of tahini dressing drizzled around the side. Then we had a grilled chili relleno stuffed with the "three sisters," corn, beans and squash, for a dish with all foods from the Americas. It was delicious! For dessert, we had flan and churros filled with cajeta! To die for! Simple, clean food cooked superbly.

Highly recommend you dine here! Cute little restaurant that is underrated. Be ready to be wowed with delicious and uniquely and authentically prepared meals. We had the pear salad that was very fresh, bone marrow with esquites, fried pork belly with tamal and mole poblano, and the cochinita pibil with tamal de olla and rajas with mole Colorado. Everything we ate was outstanding with great flavor and quality ingredients. We ate all of our food so quickly we forgot to take pictures. 10/10. Service was great as well!

U got the lamb shank barbacoa, which was tender and flavorful. The service was also good.

Wasn't as much a fan of this place as I thought I'd be. One of those expensive James Beard-style restaurants that sound creative, look amazing, but each dish doesn't totally satisfy. The squash blossom special appetizer was delicious, the best part! But the pork-mole entree was drenched in a mole sauce that was the entire dish. The pork itself was really tender and delicious, but the whole dish was very heavy and a bit redundant after a couple bites. The fish with mango and avocado was tasty, but wouldn't recommend ordering that, as you could get it almost anywhere. The bread pudding dessert was also missing some kind of flavor. Wouldn't recommend but glad to try it.

Zacatlán was absolutely perfect for our touristy date night in Santa Fe. From the little building the restaurant is tucked into off a side street to the local art and other decor on the interior, the ambiance was tastefully southwestern. Service was elegant and thoughtful. A glass of wine was delivered quite late to our table (after we'd had our "I guess they forgot" exchange) and, without prompting they apologized and informed us it would be on the house. This was the first time we ordered in this structure, which I think is my new go-to: Two apps or small plates, one main, one dessert. It gives you an opportunity to try a good variety of dishes without going way crazy overboard in volume. That night we had the yellowtail ceviche, pork belly carnitas, lamb-shank barbacoa, and flan de elote. Coincidentally, they basically progressed in order from least favorite to most stellar. The ceviche was tasty, but not remarkable in terms of flavor. Bonus points for the presentation though; the ceviche was served in a massive ice-cold molcajete. The pork belly carnitas was super fun and unique. So many sweet elements could have been out of balance but they reach brought their own type of sweetness. The tamal was bright and almost acidic, the date mole was earthy and caramelly, and the salad was fresh and just the right amount of bitter. Combine all of those with the fatty umami of the pork belly and I was having a great time. The lamb-shank barbacoa was next level. The bone slipped right out of the luscious roasted meat. Every accompanying element was complex and flavorful despite being relatively ubiquitous and accesible in some form or another across the US. "Some form or another" being the operative words- an American fast food caricature of a cuisine is not reflective of it at its most thoughtfully handled. My mind was officially blown with my first bite of the dessert course. I love custard. I am a custard girly. Flan? Yes. Pannacotta? Yes. Creme Brulee? Yes. And I now believe that flan should never not be made with corn. What a heavenly combo. The custard was perfectly set (if you appreciate a firmer flan). The freeze dried corn was a fine dust on top which I nearly missed because it just melted in so perfectly with the flavor of the custard. Like a no-makeup makeup look for flan. And the bites with the caramel corn made me get up and do a little jig right there at the table. My only complaint is that I wish there was a touch more of the caramel corn. I left Zacatlán feeling full, happy, and dreamy. Highly, highly recommend.

Zacatlan was a nice discovery at 10:30 on a Sunday morning after church. (And street parking at that hour was easy.) If we didn't know better, we could have imagined that we were in someone's small home in a town in Chiapas or Oaxaca, or more accurately Zacatecas. We could have been on some old Aztec street in central Mexico, while we were actually on Aztec Street in Santa Fe (317 Aztec St, Santa Fe, NM 87501, to be exact). We were very happy with our Smoked Salmon Avocado Toast, three Sopecitos with a side of fantastic mole negro, nicely seasoned tortilla chips with strong salsa, and great coffee. The five or six covered tables in the small single dining room added to the feeling that we were in a clean upscale small home in Mexico, while the merch for sale at the front door reminded us that we were in a business establishment. ¡buen trabajo! Zacatlan. We're looking forward to our next visit.

Passionate Chef Eduardo Rodriguez's Zacatlan was a nominee in 2022 for best new restaurant of the southwest region. He is always thinking about food and is inspired by his family. The name Zacatlan was inspired by his birthplace in Zacatecas, Mexico, which is defined as "the habitants of the land where grass grows." The flavors of Zacatlan incorporate both Southwestern and Mexican influences. G and I came to Zacatlan to celebrate our anniversary and the staff was incredibly humble and sweet. We ordered a variety of items including the ceviche, the stuffed squash blossoms and the chili relleno. The dishes were very unique and flavorful but not overwhelmingly spicy. The interior of the restaurant is lovely and comfortable. We were seated at a table at which the noise level was not too loud and we were able to enjoy our dinner intimately. Do not miss this special place the next time you visit Santa Fe!

COMPLIMENTS TO THE CHEF! Everything was simply delicious. Chef Eduardo Rodriguez did an incredible job curating a custom menu for my team and I while serving some of the most delicious food. The staff are friendly and restaurant has a homey feel to it due to its size and the way it's decorated - a nicely decorated home that captures the style of Santa Fe. Highly recommended.

(4) ~ very good overall food & service. DRINKS: ** Water (tap) = (4) very good, must be filtered;) *** Coffee = Not Available...It would be nice to have coffee with dessert... FOOD: ** Bone Marrow = (4.5) Very Satisfying! ** Robin Egg = (4.25) Very creative (see photo) ** Lamb-Shank Barbacoa = (4) very big * Corn Bread w. Butter (free) = (3.75) Good * Bread Pudding Brioche Tamal = (3.5) good, but not the saffron ice cream...

This place is a tourist trap. Service was so slow they seemed like their whole staff was under 25. 0 local patrons. Food was not good. The bathroom line was wild so the ambiance was not it.

Had a fantastic Christmas dinner here. Well worth the set menu price. The tomahawk pork chop was cooked perfectly and my wife's sea bass was sensational. The stuffed grilled quail was mind blowing. And did I mention the hatch chile mashed potatoes? Can't wait to go back.

Being just a walk from our condo, this is a great spot for us all around! The menu is a rotating menu, so if you're going with the expectation of having the same thing that you had during your last visit, you might be surprised! It's a cozy atmosphere and the staff is f always friendly! Some portions are quite small, so ask your server prior to deciding! The Robin's Egg dessert is quite a treat!

Great food, pricey and portions are not large. Still lovely. Amazing bread pudding tamal dessert!

Delicious food! Fresh ceviche. The Chile Relleno is also very good! Loved the blue corn chip and garlic crust. Nice, cozy atmosphere as well.

The food was delicious and the service was stellar. We were visiting from out of town and read about the chef and the James Beard award.

With all the wonderful culinary options in Santa Fe, this would be low on my list to visit. First the squash blossoms with a cream cheese/ crawfish filling was greasy, bland, unsalted and just meh. The chile releno was smothered in a lackluster mole sauce and filled with acidic and vinegary veggies. The beef short ribs was tough and flavorless. The food is American white washed Mexican food. Just look at the crowd that frequents this place, it should give you an insight to the cuisine.

Nice restaurant. Based on the ambiance of the restaurant I was not expecting it to be so pricy. We were sitting in the patio area. The waitress was doing her work properly but was not overly enthusiastic. The food was excellent. We had the burrata and ceviche for appetizers. For main dishes we had the beef short ribs, lobster mac and cheese. Our deserts were the bread pudding and chocolate. Everything was tasty and portions sufficient. Even our picky teen daughter really liked the food.

Best friend and I were in Santa Fe for a spa trip. We were fortunate to snag the one reservation left for the day at this amazing restaurant. Service was lovely. We both ordered the Tortilla Crusted Chile Relleno. OH MY! Our only complaint was that we were traveling home the next day and would not have the opportunity to return and try other dishes. The restaurant is small but the atmosphere was warm and welcoming.

One of my very favorites in Santa Fe. Have been coming here through two ownerships and it just keeps getting better. The ingredients are perfectly chosen and matched to the sauces. The salsa is an incredible blend of spices, not vegetables. The mole is part of what makes this restaurant so perfect. It is a classic New Mexican take on a southern Mexican specialty. The blend of flavors and textures are simply perfect. The combination plate is a great place to start understanding the menu The ambiance is a bit sterile. The old stuffed leather seats were more comfortable if a bit dated.

Ambiance was fun; loved the southwest vibe. My friend ordered the Mole Negro Chilaquiles. OMG! This was the bomb. I had the Surf & Turf Eggs Benedict. Presentation of both meals was lovely. The waitress was attentive. This was hands down our best breakfast in Santa Fe.

We enjoyed the food and the ambiance. Just to be sure to ask about all ingredients since they are not all listed on the menu. Got the squash blossom omelet and unfortunately has no idea it included crawfish because it was not listed on the menu.

Loved every second. The food was very good, I had the Ceviche with blue tortilla for starters, Whole red snapper with zafrron risotto to follow and flour less Chocolate cake for dessert. The service was very Attentive ,nice ambiance music . That was a great way to spend our last night in Santa Fe. Make sure to spend few more minutes to find parking because of road work near by.

We stopped by at Zacatlan for our last dinner at Santa Fe which also happened to be the 4th of July. We got a Vegetariano salad, Chile Relleno and a Cochinita Pibil for my husband. All the food was extremely flavorful especially the Chile Relleno with the crusted top. I'm usually not a fan of Chile Relleno but Zacatlan changed my opinion of it. As for areas for improvement, I do think Zacatlan can use some changes to the ambiance of the indoors to match the quality of their food.

Went on a recent trip to Santa Fe. The food was fantastic. I had the bone marrow appetizer, which was flavorful and unctuous without being overly fatty. As a main, I had the duck, which was also fantastic. Very flavorful. The wine list had some fun Mexican wines on it, and the service and atmosphere were intimate without being stuffy.

This restaurant was absolutely fabulous! I am not surprised at all that it is nominated for a James Beard Award. The spot itself is a bit off the beaten path from the Santa Fe square (which is where most restaurants/shops downtown are), but it is certainly walking distance from that area. I went on a Wednesday night around 5:30pm and was one of the only ones in the restaurant. I am assuming this is not typical, so I do think that reservations would be recommended (I made one just in case but there were plenty of tables open). Upon arrival, you are greeted with a flute of champagne. Such a fun touch! They have a great wine menu, but as of now, they do not have a liquor license to serve hard alcohol. That was totally okay with me and I ordered a great red wine to go with my lamb barbacoa (wine was about $12/glass). Okay, let's move onto the lamb barbacoa! Oh my goodness! I feel like I could eat this at least once/week and I would not get sick of it. The way in which you eat this is taco style. The dish comes with 4 homemade tortillas that were absolutely to die for! I asked for a couple of extras of those towards the end of my meal and the server gave them to me with no problem. The lamb was covered in a mole sauce and came with a side of green rice and beans. The salsa served on the side was spicy but felt like it really balanced out the mole and helped pull the whole "taco" together. If you are in Santa Fe, I highly recommend checking this place out. I definitely felt that it was worth it and would go again if I were back in the area.

Charming location and very professional staff. Service was outstanding to match fantastic dood. Highly recommend for delightful dining experience in Santa Fe.

We originally came for brunch and loved the food so much we came back for dinner. The service was great, friendly and accommodating to my mijo. (My dog) the mole with blueberries was such a fun dish. The bone marrow was SO good. Also a good selection of wine. Will come back when we are in town.

Great food! The ceviche and bone marrow were delicious to start with. You get three bones with the dish, so it's a lot more substantial than just one that usually comes as an appetizer. Wish there was more bread with it, but the flavors are amazing. The ceviche is fresh and served in a frozen mortar. I had the braised ribs which were so tender and perfectly cooked. Didn't love the potatoes with it. Our server was very nice! The atmosphere/interior isn't anything incredible, but it's cozy and the food makes up for it.

Perfect ambiance, service and food. The night was perfect with thoughtful attention from weight staff. Food was so amazing. The bone marrow appetizer and the squash blossom appetizer were perfection. Our table ordered the lamb shank and the slow braised pork completes a perfect dining experience. Attentive but considerate service; time To enjoy each course without feeling rushed. Old fashioned white glove service. We had a beautiful experience. Many thanks to the chef and the staff. Highly recommend. A hidden gem in Santa Fe.

After seeing that this restaurant was nominated for a James Beard award for the "best new restaurant" category, I had to give it a try for date night. I'm not sure if they will win, but I'm glad that they've earned some recognition because there's great potential. There's a small parking lot behind the restaurant, but it was full so plan on leaving early to find street parking. Once inside, seating was a little awkward as I was placed in the corner without having any room to pull out my chair and no other tables were available. The menu had some nice options, but my top picks were unavailable so I went with the pear salad and Branzino, and my boyfriend had the Red Snapper. Everything was prepared nicely and beautifully presented. I enjoyed the dishes, but left a little underwhelmed considering the price point.

We had dinner tonight at Zacatlán, for my husband's birthday, and we can't recommend it more highly. It was lovely to receive a glass of complimentary Prosecco to start the evening. We then ordered the Caesar salad to split, as well as the squash blossom appetizer to start and a bottle of the Mexican wine, which was delightful. My husband ordered the lamb, my daughter ordered the short ribs, and I had the Gambas and each dish was scrumptious. We finish the evening with the robins egg, dessert, which was, epic!!! Way to go, Zacatlan team!!!

Last evening my girlfriend and I dined at Zacatlán Restaurant Southwest and Mexican Cuisine.Zacatlán was recommended by the bartender in our hotel who lives in the Santa Fe area.We give this restaurant a 5 star rating.Our meal was delicious and flavorful .The service was attentive and courteous.The Mexican/Latin jazz music played in the background music provided a relaxing atmosphere and ambiance which enhanced the dining experience.We met the talented Chef Edwardo Rodriquez during our meal and he was both humble and gracious when we gave him our praise.

Wow!!! On a recent girls weekend to Santa Fe, my friend and I checked out this restaurant. Impeccable service, amazing food(and wine) and lovely location. This was a "treat yo self" dinner and it was so lovely. Can't wait to go back next time in town.

Delicious! I'm so glad that I met my sister here for lunch. I wanted the fish tacos but they were out of mahi mahi so I got the vegetarian tacos. They were superb! Probably the best veggie tacos I've ever had. The chips and salsa was the perfect appetizer! The ambiance was charming and the service was good. Had a great experience!

Without question one of the finest restaurant meals we've ever had. Service was impeccable and sweet. Chef Eduardo Rodriguez infuses love into every dish which is a feast for both the palate and the eyes.

Our table ordered an array of appetizers but I chose the crayfish-stuffed squash blossoms. After the first bite, I refused to share unless we ordered more, which we did. We shared fish tacos to shared and the scrumptious whole fried red snapper with a wonderful crab saffron risotto. I love, love, LOVE this place!!!

Some of the best food in Santa Fe. The ambiance is ok - it's a bit dark inside and the patio has a funky feel. We've been about 10 times for brunch and dinner. Everything has been delicious. The entrees tend to be on the richer side, but there's always balance and creativity. It's one of the few places in Santa Fe, where I would get fish.

I loooooooooved this place! All staff was amazing. All good was amazing. I'm not sure what else to say except go here but I'll describe the food below. I had the fish tacos which is a lot I couldn't finish them but took some home and shared with my cat. It's very lightly battered. My only critique is I wanted more of the pineapple salsa they gave with it because I needed more. The eggs Benedict has a spicy hollandaise but was amazing. And they have a great mole so the enchiladas were great too. Desserts we shared and I also loved. The churros were small and crispy and filled with caramel and they provide even more for dipping. The flan was a corn flan and thicker and heavier than most but still delicious. I adored the the small caramelized popcorn topping. I think of all dishes this was my favorite if you forced me to pick one. I will definitely go back again!

Go for brunch if you don't want to break the bank. I had mole chicken enchiladas, hubby had the navajo taco which is made with venison. Both were very good, and a pretty reasonable portion (though I was still pretty stuffed after, but my appetite isn't huge). Make a reservation if you want to eat outside as apparently there are only a couple patio tables and they go fast. At dinner it looks like more of a fine dining place (and the prices to go with it) but at brunch you'll still get great food and it won't be so pricy. Next time if I come for true brunch (rather than just at lunch time after having had breakfast elsewhere) I would try the mole or green chile chilaquiles. The mole was pretty good, and not something that is easy to find where I live.