SAZÓN
Still the Same, but Slightly Different By Anya Sebastian • Photography by Herschel Mair • Photography Creative Direction Suzanna Becerra Salmon with Mandarin Sauce
S
azón is now well established as a top dining destination for both locals and visitors alike and chef Fernando Olea’s signature dishes have become firm favorites for many. “That means they have to remain permanent fixtures on the menu, or risk provoking an outcry,” says co-owner Lawrence Becerra, “so the menu incorporates seasonal variations, but it doesn’t fundamentally change.” Some dishes are lighter, with different herbs and garnishes, more summer-oriented, while others are delivered in new and innovative ways, like sweet, deep fried Baja shrimp, with a special sauce, presented in a martini glass. Wines, however, can and do change. That is of special interest to wine enthusiasts, since Sazón has been recognized by the Wine Spectator for its exceptional wine list every year for the past seven years. Add to that several coveted AAA 4 diamond awards, a distinction only awarded to about 2% of national establishments.
32 FineLifestyles SANTA FE & ALBUQUERQUE
DINING
Duck Breast with mole Coloradito