Page 114 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

Each course at Sazón, flawlessly prepared and get stuck in my teeth.” “Our customers love them,”
presented, imbues elements of delight, even when added Lawrence. “They eat them like peanuts at
familiar to fans of Mexican food, as we are. Some- the bar.”
times there’s a surprise, as we discovered when a While neither of us finished our serving, these
plate of what looked like street tacos arrived at chapuline or baby grasshopper tacos are always on
the table. the menu at Sazón, where Chef Olea flavors them
Each tortilla held a heap of what looked like with citrus and garlic before crisping in the fryer. A
crispy shredded carnitas atop a green chili sauce. shot of tequila turned out to be the perfect pairing
We both took a bite, aware of the bemused faces - for nerves and digestion.
of our hosts. Ron had polished off his and Mary Our next dish - featuring daubs of the chef’s sig-
was finishing her first bite when Susanna ex- nature moles - brought back fond memories. We
plained: “Baby grasshoppers,” she said with a devil- honeymooned in Oaxaca, the land of seven moles,
ish smile. “I like them except sometimes the legs and have been fans of these complex laboriously

114 WINE DINE & TRAVEL MAGAZINE FALL 2021