The Pink Adobe is thrilled to announce the appointment of Chef de Cuisine Mario Espinosa, who will lead a reimagined culinary vision alongside Pastry Chef Raul Trejo. With more than two decades of distinguished international experience and deep commitment to elevating Mexican gastronomy, Chef Espinosa brings visionary expertise and an unwavering dedication to authentic ingredients and cultural traditions to one of Santa Fe's most storied restaurants and its renowned Dragon Room bar.
An Indelible Legacy in the Heart of Santa Fe
Founded in 1944 by Rosalea Murphy, The Pink Adobe has served as a cultural cornerstone of Santa Fe for over eight decades. Located in el Barrio de Analco (America's oldest continuously inhabited neighborhood, settled in the early 1600s), the restaurant stands as a testament to Santa Fe's layered heritage of Indigenous, Spanish, Mexican, and American influences. Situated just steps from San Miguel Chapel, the oldest church structure in North America, The Pink Adobe embodies the neighborhood's spirit of resilience, craftsmanship, and cultural continuity.
Rosalea was not merely a restaurateur; she was a visionary host, artist, and social connector who shaped mid-20th-century Santa Fe culture. Her approach to cooking blended New Mexican traditions with French and Cajun techniques, creating a distinct culinary identity that helped define Santa Fe dining. Her signature style – intimate, slightly eccentric, and rooted in feeling as much as food – attracted artists, writers, and cultural figures, transforming The Pink Adobe into a place where art, history, and hospitality intersected. After her passing in 2000, the restaurant remained in family hands, preserving her vision and deepening its role in Santa Fe's cultural fabric.
Under the stewardship of The Inn of the Five Graces and the Seret Family, The Pink Adobe continues to honor this legacy while embracing a bold new chapter. The restaurant's recent reopening marks a thoughtful evolution, one that respects the past while inviting fresh culinary innovation and contemporary excellence.
Tradition Meets Innovation
Chef Espinosa's appointment unveils a thoughtfully reimagined menu that reflects a profound dialogue between New Mexico's agricultural identity and local produce, contemporary Mexican culinary craft, and the storytelling traditions that have always defined the restaurant. Rather than abandoning the familiar flavors and iconic dishes that have earned The Pink Adobe its devoted following, the new menu honors these classics while introducing innovative culinary creations that showcase regional ingredients and international techniques.
Central to this culinary vision is the chefs' mastery of coals and smoke – techniques that honor The Pink Adobe's storied heritage while creating entirely new flavor dimensions. Drawing from his extensive experience with wood-fired cooking, Chef Espinosa infuses New Mexico's distinctive ingredients and culinary traditions with transformative smokiness and depth. This approach respects the region's seasonality and celebrates local producers, while the magic of wood, ambers, and The Pink Adobe's iconic setting become intrinsic to every dish. The result is a menu that reflects the soul of Santa Fe itself: rooted in tradition yet boldly innovative, where the warmth of fire and the richness of smoke elevate authentic New Mexican flavors to new heights.
Chef Espinosa has crafted a dining experience where every plate tells a story, and every bite leaves a lasting impression. The menu celebrates the depth of New Mexico's culinary traditions, combining local ingredients with contemporary interpretations of regional favorites, while drawing inspiration from Chef Espinosa's extensive experience across Mexico, Europe, and beyond.
At The Pink Adobe, expect to see appetizers like a signature Smoked Avocado Guacamole, Botanas (house-made sikilpak, cheese, pickled vegetables, pepitas, Peruvian peppers, and tortilla chips), and Crab Croquettes with chimayo aioli. Mains will showcase updated Rosalea Murphy Classics like Seafood Lucifer and Steak Dunigan, alongside Chef Featured Enchiladas, a Stuffed Chile Poblano, Wild Board Green Chile Stew, Catch of the Day served over a delectable chileatole sauce, and the season’s freshest vegetables from the region’s top purveyors. The Dragon Room, The Pink Adobe's intimate sister bar, features its own carefully curated offerings that reflect the same philosophy of seasonality, authenticity, and craft-driven excellence. Together, these dining experiences represent The Pink Adobe's commitment to stewarding the traditions of the past while creating space for culinary exploration and innovation
Chef Espinosa's appointment unveils a thoughtfully reimagined menu that reflects a profound dialogue between New Mexico's agricultural identity and local produce, contemporary Mexican culinary craft, and the storytelling traditions that have always defined the restaurant. Rather than abandoning the familiar flavors and iconic dishes that have earned The Pink Adobe its devoted following, the new menu honors these classics while introducing innovative culinary creations that showcase regional ingredients and international techniques.Central to this culinary vision is the chefs' mastery of coals and smoke – techniques that honor The Pink Adobe's storied heritage while creating entirely new flavor dimensions. Drawing from his extensive experience with wood-fired cooking, Chef Espinosa infuses New Mexico's distinctive ingredients and culinary traditions with transformative smokiness and depth. This approach respects the region's seasonality and celebrates local producers, while the magic of wood, ambers, and The Pink Adobe's iconic setting become intrinsic to every dish. The result is a menu that reflects the soul of Santa Fe itself: rooted in tradition yet boldly innovative, where the warmth of fire and the richness of smoke elevate authentic New Mexican flavors to new heights.Chef Espinosa has crafted a dining experience where every plate tells a story and every bite leaves a lasting impression. The menu celebrates the depth of New Mexico's culinary traditions, combining local ingredients with contemporary interpretations of regional favorites, while drawing inspiration from Chef Espinosa's extensive experience across Mexico, Europe, and beyond.At The Pink Adobe, expect to see appetizers like a signature Smoked Avocado Guacamole, Botanas (house-made sikilpak, cheese, pickled vegetables, pepitas, Peruvian peppers, and tortilla chips), and Crab Croquettes with chimayo aioli. Mains will showcase updated Rosalea Murphy Classics like Seafood Lucifer and Steak Dunigan, alongside Chef Featured Enchiladas, a Stuffed Chile Poblano, Wild Board Green Chile Stew, Catch of the Day served over a delectable chileatole sauce, and the season’s freshest vegetables from the region’s top purveyors. The Dragon Room, The Pink Adobe's intimate sister bar, features its own carefully curated offerings that reflect the same philosophy of seasonality, authenticity, and craft-driven excellence. Together, these dining experiences represent The Pink Adobe's commitment to stewarding the traditions of the past while creating space for culinary exploration and innovation.
Mario Espinosa, Chef de Cuisine
Chef Mario Espinosa began his culinary career in Mexico City, learning alongside his father before training at the Ambrosia Culinary Center and joining the Enrique Olvera group, where he worked at Pujol and later became head chef. After relocating to Mérida, Yucatán, he led the culinary program at Rosas & Xocolate Boutique Hotel, earning the 2011 Bohemia Distinction for Best Contemporary Yucatecan Cuisine. He later completed a stage at Spain’s renowned El Celler de Can Roca before opening K'u'uk, a pioneering Yucatán-focused restaurant that earned Travel + Leisure’s 2013 Gourmet Award for Best New Restaurant.
Over the past decade, Espinosa has built an international career spanning restaurant development, consulting, and culinary leadership across Mexico and Europe. His portfolio includes projects such as Peyote in London, Bésame Mucho at Expo Milan 2015, and acclaimed concepts including Rosa Sur 32, Madereros, Cottura, Tencui, and Magda. He is known for his ingredient-driven approach, deep respect for regional Mexican gastronomy, and ability to blend heritage with innovation.
Raúl Trejo, Pastry Chef
Chef Raúl Trejo brings nearly a decade of experience in some of Mexico’s most respected kitchens to The Pink Adobe. His career includes leadership roles at AguaTinta in Yucatán and the acclaimed Pujol in Mexico City, along with positions across Mexico that have deepened his expertise in both traditional and contemporary Mexican cuisine. Currently a Pastry Chef at Milpa in Osaka, Japan, Trejo is known for his technical skill, collaborative leadership style, and passion for menu development, team building, and creating memorable dining experiences.
Images courtesy of The Pink Adobe
