
Santo's posole is built on a vegetarian base of hominy and red chiles, to which you can add chicken, pork or squash.
Laura Shunk
Much of what's on offer has a pleasant kick, which Rosenberg says can be dialed up for heat freaks. "We're not trying to put anyone through a challenge, but we do have some nuclear stuff in the back," he says. And meals finish with desserts like drinking chocolate from Fortuna, and a piñon pie, which is similar in execution to pecan pie, albeit with a sharp, peppery note from the pine nuts.
The food pairs with a cocktail list that's anchored in tequila and mezcal, including a draft margarita and a nitro-tap mezcal Manhattan. Draft beers skew local, but Santa Fe Brewing Company and Marble Brewing Company represent New Mexico in the canned-beer department. Also showcasing the Land of Enchantment is Gruet, the excellent New Mexican sparkling wine out of Albuquerque. It stars in a wine list that's heavy on selections from Spain, Argentina and the Pacific Northwest.

San Pascual, the patron saint of cooks and kitchens, greets diners as they come in the door.
Laura Shunk

The Taoseño is made with bourbon, rye, cognac, cucumber, lemon and Anaheim pepper simple syrup.
Laura Shunk
When Santo opens on Saturday, it will offer dinner; lunch and brunch will be added in the coming weeks.