Santa Fe Restaurant Week

Epazote

Inspired by the Aztecs of Mexico, Chef Fernando Olea creatively transforms traditional ingredients into delectable New World dishes. Nothing evokes the mystery of fine Mexican cuisine more than mole, a complex regional dish from the heart of the country. Chef Olea delights in sharing variations of Mexican mole in his nightly specials. Please enjoy our featured "Chef Taste Menu" below.

Epazote's serene, elegant gallery and fire-lit dining room provides an artful setting for Chef Olea's sensual cuisine, making your dining experience one you will long remember. For Restaurant 2012, we have created a very special "Chef Special Menu" of three-course across 5 price categories: $30, $32, $36,$38,and $39 based on the entree. A wine pairing option is also available to complete the offering.

To guarantee seating, Reservations are highly recommended. Please call (505) 988-5991

Date_add This restaurant accepts reservations during Restaurant Week.

Dinner Menu

Sopa O Ensalada

Sopa De Frijoles Negros — Black bean soup with sour cream, asadero cheese and epazote garnish

Ensalada De Albanil — Mixed greens with cucumber, onion, mushroom, tomato and croutons, dressed with a cilantro vinaigrette

Sopa De Amor — Creamed roasted poblano pepper & blue crab soup with Amaretto foam and chocolate

Ensalada De Queso Azul — Spring greens, craisons, carmelized pecans and crumbled blue cheese in chocolate vinaigrette

Plato Fuerte

Pato En Mole Poblano . . . $36 — Muscovy duck breast bathed in a traditional, Puebla, Mole Poblano with 34 ingredients including a chile trinity

Mero En Mole Rosa . . . $39 — Wild Alaskan halibut drizzled with a pink mole from Taxco, flavored with beets, piñon nuts and white chocolate

Pipian Verde . . . . $30 — Sauteed zucchini served over a green pipan mole from Oaxaca, made with savory tomatillos,roasted pumpkin seeds, jalapenos, and other spices

Sabana . . . . $32 — Charbroiled Angus beef sirloin with rice, beans, sauteed onions, jalabenos and corn tortillas

Costillas De Cordero . . . $38 — Rack of Lamb in the Sante Fe's 400th Anniversary Mole