SAZÓN
Unforgettable at Every Level Photos Caitlin Elizabeth
ABOVE PHOTO BY Heidi Ivy Neiss
“We use a USPS flat rate, and it usually arrives within three to five days,” explains Shannon Collins, Sazón’s public relations manager. “The best deal is to buy the trio, which gives people the option to try all three of our moles.” In the future, Olea hopes to offer more varieties of moles to-go. Should you enjoy your mole so much you’d like to have it at your upcoming party or event, Sazón also offers full-service catering to both small and large groups. “We provide the gamut, from tents and entertainment to glassware and service… everything,” says Collins. “We’re very hands-on. We want people to feel comfortable with how their event is being run and what their choices are.” Olea adds: “When people contact us to cater their event, they know they’ll get an unforgettable experience.”
M
tomato, garlic, guajillo and arbol chile, and tastes delightful atop pork or fish. Lastly, the New Mexican Mole, which Olea created in celebration of Santa Fe’s 400th anniversary, is made from white chocolate, piñon nuts, red chile, apricots and roasted pecans, and pairs well with beef or lamb.
It is now possible to enjoy Olea’s moles in the comfort of your own home. Sazón’s current lineup offers three jarred moles to-go: Mole Negro, Mole Coloradito, and New Mexican Mole. The Mole Negro includes chocolate, chile pasilla, chile ancho and chile mulato, and pairs best with poultry. The Mole Coloradito is comprised of
“People come in, dine with us, and then take our mole home as a souvenir. Locals have been buying them as presents for friends from out of town,” Olea says. Because they aren’t perishable until opened, the jarred moles are ideal for shipping, and can be ordered online at the restaurant’s website, SazonSantaFe.com or by contacting the restaurant directly. You can pack them in your luggage or send them to family and friends. Sazón can ship anywhere within the USA.
ole—a traditional sauce made from chile and any number of other ingredients—is a culinary symbol of Old Mexico. Here in Santa Fe, Sazón’s menu is built upon the uniquely delectable moles of Fernando Olea, celebrated chef from Mexico City. Olea is known for combining the indigenous flavors of Mexico with ingredients from around the world. He cooks several different moles daily, according to his current inspiration.
Speaking of unforgettable experiences, for those in the know, Sazón is also recognized for its mescals and tequilas. In fact, Sazón will be the only restaurant/bar in New Mexico to receive a bottle of Jose Cuervo’s 250th anniversary Extra Anejo, a legendary tequila being released by Jose Cuervo—the oldest tequila-maker in Mexico. According to Sazón’s bartender Chris Assad, in a grotto under the Cuervo family distillery, a 100-year-old barrel of tequila was recently found. It’s been blended into a phenomenal limited edition in honor of Jose Cuervo’s 250th anniversary. If you’re looking for a tequila unlike any you’ve had before, Sazón is the only place in New Mexico where you can try this unique tequila. Sazón is about offering a unique experience, whether it is mole inspired by local ingredients or rare and exquisite tequilas and mescals. You can take the moles home with you, integrate them into your event, or just stop by for dinner and a drink. Whatever you do, the experience will be unforgettable. Sazón 221 Shelby St. 505.983.8604 SazonSantaFe.com