Page 117 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

cately fried zucchini blossoms stuffed with three Lawrence and Ron tucked into thick aged beef
kinds of cheese and huitlacoche (corn fungus), tenderloin steaks encrusted with spicy black pep-
were superb - savory and earthy and delicious. per. We all did our best, but wound up with doggie
Served in a martini glass, the Camaron-Tini paired bags.
the sweetness of a colossal, lightly battered white Of course, there was room for a dessert - or
shrimp from the Gulf of Mexico with garlicky, two. One bite of the chef’s signature Dulce Sin-
slightly piquant aioli. Splendid and palate-pleasing. fonía, avocado-based ice cream with a beet sauce,
What a satisfying meal, we thought. Except it ginger, and jalapeno. It was easy to see why this is
wasn’t over. Entrees appeared - perfectly cooked a house favorite. We also polished off his Volcán
corvina (sea bass) flavored with mole verde and de Chocolate, a decadent cake blanketed with
ringed with veggies for Mary and Suzanna while thick dark chocolate that flowed like lava.

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