Your Guide to Authentic Regional Eats
Far from your typical Roadfood restaurant, Santacafé is very stylish and darn expensive; but for a splurge in Santa Fe, there’s no place we like better. Opened in 1983, before foodies spoke the term fusion, it offers brilliant southwestern flavors cooked and presented in ways that are occasionally Asian, but also Continental. For example: crunchy smoked pheasant spring rolls served with a dipping sauce of mint and four chilies; pan-seared swordfish with saffron couscous; huge tempura tiger prawns presented in a puddle of sweet-and-sour-and hot red chile coulis. Meals begin with chile-spiked brioche, and can conclude with such luxuries as warm toffee pudding or Tahitian vanilla bean crème brulée. Our very favorite meal is an autumn special: an all-vegetable harvest plate – the very image (and flavor) of a utopian harvest, including all sorts of beans and legumes and the sweetest ear of roasted-in-the-husk corn on the cob.
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autumn harvest meal
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 smoked pheasant spring rolls
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Green Chile Cheeseburger
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tempura prawns
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Red Chile Onion Rings
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