The Compound Restaurant is celebrating New Mexico Restaurant week March 4^th – 11^th
$45 per person ++(Click for menu)

 

Join us for something new!

Chef Mark Kiffin brings his culinary expertise to Nob Hill with an authentic Mexican style Taqueria and Tequila Bar.

Chef Kiffin recently opened an exciting new casual dining concept in Nob Hill. Zacatecas, named for a region in central Mexico known for its classic, cross cultural blend of foods and recipes, offers a variety of soft tacos with fresh, organic ingredients and a Margarita bar featuring tequilas and beer exclusively from Mexico.

Zacatecas is located on the corner of Central and Amherst Avenues in Nob Hill, offering all day dining Tuesday through Saturday from 11:30 AM – 10 PM and on Sunday from Noon to 9 PM. Lunch and dinner menus include gourmet Mexican tacos served on warm Corn Tortillas, Tortas, Antojitos (appetizers), Postres (pastries), and classic Mexican specialties. Zacatecas also offers a bar menu featuring Signature Cocktails, South of the Border Specialties, Build-Your-Own Margaritas, and an extensive selection of Tequila and Mezcal to compliment your dining experience.

When you enter Zacatecas, one thing you will note is the open dining room and décor Kiffin designed to coincide with his vision for the restaurant. His concept includes photo panels of Zacatecas, Mexico and vibrant hand-made paper mache skulls on walls adjacent to Mariachi statues and Day of the Dead décor that rest on a handmade 15’ zinc bar designed by Mark Kiffin and created by Adam Rosen, Metal Mogul Corporation. When spring arrives, Zacatecas’ glass doors will be open to provide fresh air and a view of a bustling Central Avenue.

Kiffin will continue to own and operate The Compound Restaurant, known for its elegance and historic significance as a fine dining restaurant in Santa Fe. “The Compound Restaurant’s contemporary American cuisine is derived from Santa Fe’s rich heritage of regional and Mediterranean influences. Zacatecas is an extension of culinary traditions from central Mexico Offering something authentic and new has always been my vision.”

The Compound Restaurant

653 Canyon Rd.
Santa Fe NM

Chef Mark Kiffin, James Beard Foundation's "Best Chef of the Southwest 2005", revitalizes The Compound Restaurant, a renowned restaurant at the cultural center of Santa Fe.

The Compound, remembered for its distinctive style and elegance since the 1960’s, has been rejuvenated with the energy and excitement that made it a leading destination in its early years. The Compound has been recreated with a modern menu layering bold flavors based on historic culinary traditions; a knowledgeable and highly attentive staff; and an inviting, elegant setting.

The Compound Restaurant has a heritage that is rich in history and regional influences. Before its incarnation as a restaurant, the Compound was the centerpiece of a group of houses on Canyon Road known as the McComb Compound. In the earlier part of the 20th century, when Santa Fe was a long way from the rest of the world, movie stars, industrialists, and socialites visited, where they could rent a house in relative seclusion. Eventually, Will and Barbara Hooton acquired the main house and converted it into a restaurant. It was their decision to bring in designer Alexander Girard, who gave The Compound Restaurant its distinctive look and who is best remembered for his generous donation of more than 106,000 pieces to Santa Fe’s International Folk Art Museum as wells as, the design of New York Restaurant, La Fonda Del Sol.

A recognized leader in Southwestern cuisine, Kiffin has chosen to create and focus his menu around the true regional ingredients brought to the Southwest United States by the Spaniards. When a group of Spanish settlers from Mexico City founded Santa Fe in the late 16th Century they forever altered the course of cuisine in the Southwest. The first Spanish settlers brought many food items that were not indigenous to the region such as cattle and wheat. As Santa Fe was at the end of the 1500-mile Camino Real from Mexico City, its Plaza eventually became the trading center where cattle were traded and a new variety of seeds were sold for harvest. It is from these New World influences, along with the influences of the Mediterranean, that Kiffin has created his dishes as Contemporary American Cuisine.

The Compound reopened on May 30th, 2000 and has since been named “Restaurant of the Year for 2000-2001”, in the Santa Fe Reporter’s Annual Dining Guide and “Best New Restaurant” in New Mexico’s Culinary Magazine La Cocinita. In January 2001, Chef Kiffin was honored to participate in the Master Guest Chefs series at The James Beard House in New York City. Since this dinner Kiffin has participated in three more Beard events including; hosting a prestigious out of house James Beard Foundation Dinner in March 2002 and as one of only 25 chefs invited from around the world to cook at the James Beard Foundation Awards reception, the culinary equivalent of the Oscars. In October 2002, Gourmet Magazine listed The Compound in its “Guide to America’s Best Restaurants.”

Chef Mark Kiffin has embraced the restaurants history and continues to preserve the landmark's tradition of elegant food and service, while celebrating its enlivened atmosphere.

Please call (505) 982-4353 for reservations Please do not email reservation requests