Zacatlán sits just off the Santa Fe Plaza, where chef and owner Eduardo Rodriguez cooks food shaped by his path from Zacatecas, Mexico to Santa Fe, where he arrived as a teenager. The menu is built as a dialogue between those two places, pairing Mexican tradition with Southwestern ingredients.
Seafood and seasonal ingredients run through the menu alongside dishes like mole, chilaquiles, lamb shank, ceviche, branzino, squash blossoms, mushroom soup, short ribs, and whole snapper. Brunch brings churros and bread pudding into the mix. A bar program of Mexican spirits, margaritas, and a curated wine list runs alongside the food.
Zacatlán was a James Beard Foundation semifinalist for Best New Restaurant in 2022, and Rodriguez was named a James Beard Foundation finalist for Best Chef: Southwest in 2024.
Seafood and seasonal ingredients run through the menu alongside dishes like mole, chilaquiles, lamb shank, ceviche, branzino, squash blossoms, mushroom soup, short ribs, and whole snapper. Brunch brings churros and bread pudding into the mix. A bar program of Mexican spirits, margaritas, and a curated wine list runs alongside the food.
Zacatlán was a James Beard Foundation semifinalist for Best New Restaurant in 2022, and Rodriguez was named a James Beard Foundation finalist for Best Chef: Southwest in 2024.