Exhilarating Santa Fe, New Mexico is a high-desert town in the foothills of the Sangre de Cristo Mountains, beloved equally for its art and architecture. Rosewood Inn of the Anasazi, just a block off the main square, is the ideal place to position yourself for easy access to museums, historical sites, restaurants and shopping. Add to that the world-class hospitality synonymous with the Rosewood brand, and your itinerary practically writes itself.
I just had two days in this town I used to frequent 20 years ago, and my reunion with the place felt like reacquainting with an old friend. Unlike so many travel destinations in the world, Santa Fe has a timeless consistency — call it the crisp, piñón-laced air or just the vestigial serenity of its rootedness in history — whatever the reason, Santa Fe has a transcendent appeal that doesn’t fluctuate with trends.
Despite the nearness of the Inn of the Anasazi to the square, once you enter its doors, you’re swept into a world of art, gracious hospitality, culturally significant cooking — a holistic kind of care of the traveler, whether you’re a perennial visitor or completely new to the scene.
The Inn is a special hotel because of its deep attention to the possibilities for the quality of the time you’ll spend there. There are no wrong paths, but I particularly liked my own route through the offerings.
After checking into my (again, remarkably quiet) junior suite, with a balcony in afternoon dappled sunlight, I settled in for a Tequila tasting with expert Ray Mendea to get oriented in what is, arguably, the favorite local beverage. The experience was set up in the “living room,” a private area with a comfortable couch and a table already set when I arrived. Mendea took me through the nuances of a blanco, a reposado, and two anejo bottlings: Casa Dragones Blanco, Tres Generaciones Reposado, and Casa Noble Anejo — but the crown jewel in this tasting was the Inn’s own proprietary barrel of Codigo Anejo, which the team had unanimously chosen in a blind tasting. Mendea said that many guests first think it’s Calvados, or even Scotch, so elegant and multi-layered is this atypical bottle: dusky,
Feeling properly welcomed into town, I took a little stroll around the square to remember it, passing by Cafe Pasqual’s and Santacafe, making mental notes to see if these two old favorite haunts held up two decades later, though I actually never made it to either because I kept just following my nose, choosing to wander rather than to plan.
I had an exquisite bespoke dinner at the Inn, where Chef Daniel Hurtado presented five elegant