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Compact destination featuring Mexican cuisine for brunch & dinner, plus a terrace.
Address and Contact Information
Address: 317 Aztec St, Santa Fe, NM 87501
Phone: (505) 780-5174
Website: http://zacatlanrestaurant.com/
Menu Photos
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Reviews
Denver Native
I was chagrin for missing Hanal Pixán in Mérida, Mexico in part because I wanted to try varieties of Cochinita Pibil but Zacatlán’s take on it had me forgetting all that.
This would be hard to beat anywhere – mainly because of the accompaniment of the Tamal de Olla which is one of the tastiest, most pleasurable single food items I’ve ever had and that’s a behemoth of praise given how well I’ve pampered myself in my long life with the finest cuisine everywhere! But the pibil itself was a highlight as well given it’s tenderness with some pleasing variance in texture and flavor and just enough of a blanket of the darkest mole with seeds to stylishly warm the senses. And whatever those yellow peppers are – an excellent accentuation for the dish, not spicy but perfectly fresh and surprisingly flavorful fireworks to put it over the top. Dressed with sprigs of fresh dill and this is now a meal I must repeat every time I visit Santa Fe which will be often.
I’m torn on whether to offer critique of the warmed corn tortillas served on the side because it’s too early for me to understand if this great chef is accidentally brilliant or studied and learned. If the latter then I would say that since there’s an obvious attempt at elevated cuisine then the only outcast is the tortillas and I wonder how costly it would be to hand press them fresh like a couple restaurants where I’ve experienced this impressively successfull refashioning of a staple, normally mass-produced grain. In other words, when you enter the realm of brilliance you receive more scrutiny. Perhaps my intent here is a backhanded compliment?
I had the Bread Pudding Brioche Tamal for dessert, with a port. More thoughtfulness in preparation here, close to the level of the entrée but not so much that I must order it again – I’m more critical of dessert than any other course because I don’t always order it – it has to be especially enticing. Still, this is a smidge better than a few fine restaurants’ bread pudding and I would order it again if I felt I wouldn’t be stuffing myself.
… moreThis would be hard to beat anywhere – mainly because of the accompaniment of the Tamal de Olla which is one of the tastiest, most pleasurable single food items I’ve ever had and that’s a behemoth of praise given how well I’ve pampered myself in my long life with the finest cuisine everywhere! But the pibil itself was a highlight as well given it’s tenderness with some pleasing variance in texture and flavor and just enough of a blanket of the darkest mole with seeds to stylishly warm the senses. And whatever those yellow peppers are – an excellent accentuation for the dish, not spicy but perfectly fresh and surprisingly flavorful fireworks to put it over the top. Dressed with sprigs of fresh dill and this is now a meal I must repeat every time I visit Santa Fe which will be often.
I’m torn on whether to offer critique of the warmed corn tortillas served on the side because it’s too early for me to understand if this great chef is accidentally brilliant or studied and learned. If the latter then I would say that since there’s an obvious attempt at elevated cuisine then the only outcast is the tortillas and I wonder how costly it would be to hand press them fresh like a couple restaurants where I’ve experienced this impressively successfull refashioning of a staple, normally mass-produced grain. In other words, when you enter the realm of brilliance you receive more scrutiny. Perhaps my intent here is a backhanded compliment?
I had the Bread Pudding Brioche Tamal for dessert, with a port. More thoughtfulness in preparation here, close to the level of the entrée but not so much that I must order it again – I’m more critical of dessert than any other course because I don’t always order it – it has to be especially enticing. Still, this is a smidge better than a few fine restaurants’ bread pudding and I would order it again if I felt I wouldn’t be stuffing myself.
Wenying Zhang
Amazing atmosphere and service! Love the beef tongue and lobster! Really appreciate that we got the free meal, which was covered by another party who reserved but couldn’t make it. Such an amazing experience and gift!
… moreK E
I went back and forth between 3 and 4 stars and finally settled on three. While my partner’s meal was by all accounts excellent (they got the chili relleno and burrata), mine was a bit disappointing- and missed the mark and there were a few things related to service that could have been done better. I had passionfruit gazpacho to start and the soupy portion had excellent flavor and was absolutely wonderful. However it came with dungenous crab and this part of the dish was completely overpowered by horseradish or wasabi mixed in. I’m not really sure which it was because the staff was not explaining what they were bringing out to you. I feel like dish explanations are needed here because I noticed that all the dishes were relatively complex and had multiple strong ingredients in them, which were not on the menu either. For example, I would’ve liked to know that the crab portion had *extremely strong* wasabi in it. Also, I wasn’t sure if I was seeing roe in the gazpacho or not… it turned out to be passionfruit popping Boba, which worked quite nicely and was very good but confusing as to what it was. Had I known there was so much wasabi in the crab I wouldn’t have ordered this dish because it completely overpowered all the other flavors. And I mean it tasted like there was so much wasabi i thought maybe someone put the wrong ingredient in- like they used horseradish instead of cream or whatever the main binder was. And so imagine my surprise when I took a whole bite of the crab mixture and was nearly knocked out by wasabi that I didn’t know it was there LOL anyway, I couldn’t taste the crab at all (or feel my face for a few seconds there), so I didn’t really eat much of that portion of the dish. The next thing I had was lobster mac & cheese. Again the delicateness of the seafood was overpowered by other ingredients. In this case, other ingredients were fantastic so the pasta portion of the dish was very good and definitely had a good southwestern flavor. But the lobster was again a complete miss. Overcooked but also completely overpowered by other strong flavors. Any lobster flavor that did come through did not taste fresh.
I don’t know about the fish, but I’d say if you stay away from the shellfish dishes, you’ll have a much better experience here. I would consider coming back to try one of the other dishes.
… moreI don’t know about the fish, but I’d say if you stay away from the shellfish dishes, you’ll have a much better experience here. I would consider coming back to try one of the other dishes.
Monica U
We had our first dinner here in Santa Fe and it was amazing! Service from Maya was wonderful, she was very friendly and attentive. The husband’s had the Elk special? Cousin had Branzino and I had the Pulpo! Delicious and special!! I would definitely recommend coming here and trying their menu!
… moreRobin Rocks
I only rated the atmosphere a three because I have a service dog (which I told them when I made the reservations, two weeks before we arrived), and they made me sit in an enclosed front porch with no heating. It was freezing. (It was windy and in the low 30’s. I had to wear my coat the entire meal.)
The meal itself was surprising, inventive, substantive, creative and delicious. Our server was new, a little flustered, and very sweet.
The chef/owner came to speak to us, because I had asked to speak to the manager about the bad seating arrangement. The manager didn’t come, but about an hour later, we saw the chef/owner. He explained there wasn’t enough room in the dining room to seat us there, despite our reservation. He was kind, but I was frozen. I explained that service dogs are allowed anywhere people go. I get it that people call their dog a service dog when it’s really only support. They aren’t always well behaved. My dog has joined me I. Michelin star restaurants. But not here.
Long story short, I won’t go back unless it’s warm outside. If you DON’T have a servlce dog (service – not support. He’s medical alert,) you will probably have a better dining experience. The food was some of the best I’ve had in Santa Fe.
… moreThe meal itself was surprising, inventive, substantive, creative and delicious. Our server was new, a little flustered, and very sweet.
The chef/owner came to speak to us, because I had asked to speak to the manager about the bad seating arrangement. The manager didn’t come, but about an hour later, we saw the chef/owner. He explained there wasn’t enough room in the dining room to seat us there, despite our reservation. He was kind, but I was frozen. I explained that service dogs are allowed anywhere people go. I get it that people call their dog a service dog when it’s really only support. They aren’t always well behaved. My dog has joined me I. Michelin star restaurants. But not here.
Long story short, I won’t go back unless it’s warm outside. If you DON’T have a servlce dog (service – not support. He’s medical alert,) you will probably have a better dining experience. The food was some of the best I’ve had in Santa Fe.
Erin Meade
we’ve been in santa fe 4 days and we’ve eaten here twice. tonight was probably the best meal i’ve had in the past 10 years. do not miss the robin’s egg dessert!
… moreTigui Tigui
Beautiful spot and cute decor.
Great service as well.
The pear salad and the bone marrow were delicious.
Now to the entree.. the whole red snapper, I was so excited about this, I love whole fish bone, head and everything. However when the fish arrived there was so much going on with the meal (sea photos) , I can’t even articulate it well. There was cheesy risotto inside with broccolini and fish fillet etc.. and It wasn’t that good either for how it was presented and the fish was dry out for being over fried, sticking to the bones or it wasn’t fresh fish. It was hard to eat and absolutely the most obnoxious food presentation I’ve dealt with lol
… moreGreat service as well.
The pear salad and the bone marrow were delicious.
Now to the entree.. the whole red snapper, I was so excited about this, I love whole fish bone, head and everything. However when the fish arrived there was so much going on with the meal (sea photos) , I can’t even articulate it well. There was cheesy risotto inside with broccolini and fish fillet etc.. and It wasn’t that good either for how it was presented and the fish was dry out for being over fried, sticking to the bones or it wasn’t fresh fish. It was hard to eat and absolutely the most obnoxious food presentation I’ve dealt with lol
Zach Leners
Recently made our second trip to Santa Fe and revisited Zacatlan and it did not disappoint. The cozy atmosphere and great food make it a must visit. Street parking is free on Sunday and the restaurant is easily accessible from the Santa Fe plaza.
… moreAndras Toth-Czifra
One of the best fine dining restaurants we’ve been to for quite a while. The mole negro was fantastic, the lamb shank tender and came with a bean puree that was out of this world, the passion fruit gazpacho was inspired and complex. The pear salad and the dessert were just one shade less amazing, but still very, very well made. For the quality of the food the restaurant is not even very pricey and service was impeccable. Highly recommended.
… moreDaisy Chen
Really wanted to like this place and gave it a real shot – be aware of some real issues with this place before you visit and invest the time & money.
Food: entree was very tasty, good portion with hearty meat (duck, pork etc.) with great mole. BUT, appetizer is very, very mediocre at best, and VERY expensive. We would not recommend.
Drinks: very watery, not sophisticated, and not worth at all.
Biggest issue: SERVICE IS VERY, VERY SLOW. We actually waited 45 minutes after sitting down for ANY food at all, when the appetizer finally came. Then another full hour, so basically almost TWO FULL hours in, before we got our entree. It was JUST SO BRUTAL. The operations are really, really problematic and they really need to fix it.
Ambiance: there is a real problem with how CLOSE the tables are to each other; there is no privacy and you will hear everything the adjacent tables talk about, it is very awkward.
We will not be returning and think the place needs real improvement.
… moreFood: entree was very tasty, good portion with hearty meat (duck, pork etc.) with great mole. BUT, appetizer is very, very mediocre at best, and VERY expensive. We would not recommend.
Drinks: very watery, not sophisticated, and not worth at all.
Biggest issue: SERVICE IS VERY, VERY SLOW. We actually waited 45 minutes after sitting down for ANY food at all, when the appetizer finally came. Then another full hour, so basically almost TWO FULL hours in, before we got our entree. It was JUST SO BRUTAL. The operations are really, really problematic and they really need to fix it.
Ambiance: there is a real problem with how CLOSE the tables are to each other; there is no privacy and you will hear everything the adjacent tables talk about, it is very awkward.
We will not be returning and think the place needs real improvement.