Page 118 - WINE DINE AND TRAVEL FALL 2021 DISCOVERING SANTA FE

Throughout the evening, Sazón’s service
equaled the heights of cuisine and ambiance.
Friendly, unobtrusive, and polished, servers were
attentive and professional, presenting each course
with choreographed flair. And the chef, a standout
in his 10-gallon black hat, was constantly present
in the dining room, moving table to table chatting
to appreciative guests.
Beverage options also are stellar. Sazon offers
patrons the largest selection of world-class tequi-
las and mezcals in New Mexico. A few are very
rare and expensive, running hundreds of dollars
for a single shot. After our grasshopper tacos, we
enjoyed a much-needed shot of smooth and com-
plex Fernando Santibañez’s barrel-aged Xicaru.
Wine lovers will appreciate Sazón’s selective,
but extensive international wine list, honored
with an “Award of Excellence” from Wine Specta-
tor magazine. Among them are curated vintages,
Valle de Guadalupe, inland from Ensenada. Mex-
ico. “ We seek to find indigenous wines that are
what people from the area drink with the food,”
Lawrence explained.

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