Zacatlán
Chef Eduardo Rodriguez led some of Santa Fe’s most famous kitchens for nearly 25 years before opening his own eatery, naming it after the north-central Mexican region of his birth. The culinary marriage between the southwestern United States and Mexico shows up in dishes like mole negro chilaquiles (eggs, Chihuahuan cheese, black beans, chicken, and mole sauce) for brunch and whole fried snapper with crab saffron risotto, calabacitas (sautéed zucchini), and salsa Veracruz for dinner. Sweets include flan de elote and churros, and the patio is charming for brunch in warm weather.
