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.

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.

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

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.

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.

- 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!

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.

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.

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!