La Plazuela at La Fonda

A GuestLife New Mexico
Great Chef

"La Fonda is the stately matriarch of Santa Fe'’s hotels and La Plazuela the hotel'’s star attraction," wrote a notable restaurant reviewer recently. Another said, "The beautiful, festive ambiance of [the] enclosed courtyard makes me feel as though I were on vacation… I like the colorful painted windows, the high ceiling, the welcoming fireplace and the attentive service that comes with it… I noted that the crowd seemed a mix of locals and lucky tourists."

While the ambiance makes the first impression at La Plazuela, the food soon takes center stage. La Plazuela has garnered acclaim more and more frequently as award-winning executive chef Lane Warner perfects his spin on Latin gourmet cuisine, fusing exciting flavors and colors with ingredients such as sweet potatoes, corn, jicama, banana leaves, asadero cheese, chiles, and citrus and tropical fruits.

This is not Mexican food and it is only somewhat Caribbean. It takes its influences from Latin American countries like Brazil, Argentina, Peru and Cuba. The cooking and cultures of most South American countries more closely resemble those of the Mediterranean than of Mexico, as South America inherited cultures from Italy, France and other Western European countries. Out of the process came cuisines based on European techniques and prepared with South American ingredients.

"Latin gourmet food reflects the spirited cultures of South America — it is elegant with an exotic flair," Warner said. "I live by the simpler-is-better philosophy. If done well, uncomplicated dishes can be the most exquisite. Using techniques of authentic Latin cuisine, good, fresh ingredients should stand on their own," he said.

Warner changes menus seasonally, creating light, cool dishes for warm summer days and more substantial fare for snowy winter nights. For example, new this summer is his Sopa de Naranja y Zanahoria, a purée of carrots with a hint of orange and ginger, served cold and garnished with watercress and roasted piñon nuts. A favorite entrée last winter was Filet a la Rioja, char-grilled filet mignon with roasted shallot-Rioja wine demi-glace, Yukon gold-chile mashed potatoes and fresh seasonal vegetables.

Certain dishes require encore presentations and Chef Warner happily obliges guests who adore his Camarones Relleno, jumbo prawns stuffed with queso Chihuahua and wrapped with jalapeño bacon, roasted and served with micro greens and sweet red pepper vinaigrette. Then there are those who "must have" his Tacos Carnitas, made with pork that has been slow-roasted then crispy-fried, or his Tacos Huachinango, made with grilled Red Snapper. Both are served with red and green salsas, queso asadero, papaya-avocado salsa, fresh lime, black beans and herbed green rice.

While the exotic flavors of Latin gourmet cuisine are exciting and interesting, Chef Warner respects diners’ desires for traditional favorites. Every menu features La Fonda’s New Mexican fare, which is "comfort food" to many locals. Try the Filet y Enchiladas, a char-grilled filet mignon with two cheese enchiladas served with red or green chile.

Chef Warner has been with La Fonda since 1993 and is a graduate of the prestigious Culinary Institute of America. He has studied with some of the country’s finest chefs and he has been recognized numerous times by the American Culinary Federation.

Lunch

Coctel de Camaron
La Fonda’s version of Mexican shrimp cocktail. Lightly poached in a spicy chipotle-tomato broth, topped with avocado, cilantro and lime.

Tacos Carnitas
Slow-roasted and crispy-fried pork tacos served with red and green salsas, queso asadero, papaya-avocado salsa, fresh lime, black beans and herbed green rice.

Carne Asada
Char-grilled New York strip steak with frijoles refritos, Chihuahua cheese enchilada with roasted tomato salsa, jalapeno-onion rajas, guacamole and pico de gallo.

Dinner

Camarones Rellenos
Jumbo prawns stuffed with queso Chihuahua and wrapped with jalapeño bacon. Roasted and served with micro greens and sweet red pepper vinaigrette.

Solomillo de Borrego
Char-grilled lamb sirloin served with mango mint relish, Dijon mustard sauce, grilled fingerling potatoes and fresh seasonal vegetables.

Mocha Mousse
Made with bittersweet chocolate and ground espresso beans, accompanied by wildberry compote, roasted almond tuile and raspberry coulis.

La Plazuela in La Fonda Hotel On the Plaza:
100 East San Francisco St.,
Santa Fe, New Mexico 87501;
Reservations: (800) 523-5002, (505) 982-5511; Fax: (505) 988-2952.

More Information - Websites, Maps and Directions