Chef Profile
Chef David Huertas
Sharing tapas, enjoying wine and listening to live music are at the center of Spanish nightlife, and no place recreates that experience better than El Mesón. Pick and choose from small dishes full of flavor, and design your own dinner. Select favorites or explore new culinary ground — it’s a different way of eating. If you’re looking for a sophisticated evening, the dining room at El Mesón delivers a relaxed atmosphere, impeccable service, and an expanded menu that includes Spain’s quintessential saffron-infused paellas. Looking for a little more excitement? Try the tapas bar; it’s like a cozy club with a full bar, tapas menu and live entertainment nightly. Enjoy jazz, flamenco and even tango dancing on Tuesday nights.
What makes Santa Fe such a melting pot for international cuisine?
“Santa Fe has always welcomed a variety of cultures and people. Everyone fits in and feels comfortable, and I think the food in this town reflects that. We have a diverse, educated and worldly population who have grown to appreciate and expect
wonderful cuisine of all types. We have skiing, hiking, opera, even a wilderness at our back door. We are a foodie town with a lot of restaurants, but not all of them endure. Santa Feans are discriminating diners who expect the very best. If a restaurant has been around for a while, it has ‘made the cut.’ We’re beginning our 17th year — and I think that means a lot.”
Where do you get your inspiration for your dishes?
“Ingredients have to be fresh, so great chefs always respond to the seasons. For example, tomato season in Santa Fe starts a little late; it hits in late summer. That’s when we’ll feature our best tomato dishes. Right now it’s scallop season, and it's an amazing harvest this year—come get them while they’re perfect. I'm inspired by quality ingredients and source the very best I can find. When I locate a good local supplier I always go with them. We use a lot of fresh seafood and buy directly from select fishermen whose quality and sustainable practices are certified by the Marine Stewardship Council. It’s a great way to protect our natural resources, and it tastes fresher.”
If you were not a chef, what would you be doing?
“Being a chef is a lot of hard work. I like that you get to see the results of your work—not just in the finished product, but the affect is has on people. If I weren’t a chef, I think I would like to do work that positively affects people, like social work or education. That, or a fly fishing bum in the Bahamas”
El Mesón · 213 Washington Ave. · (505) 983 6756 · elmeson-santafe.com
"I was born in Spain, and my cuisine is deeply influenced by the classic dishes of my childhood. When I moved to the U.S., the diet here was very different. I opened my own restaurant so I would be able to cook my food." –Chef David Huertas
El Mesón · 213 Washington Ave. · (505) 983 6756 · elmeson-santafe.com