'The life I’ve chosen': James Beard finalist for Best Chef Southwest, Eduardo Rodríguez desires to preserve traditions for upcoming generations

20240513-food-cocina-1 — Eduardo Rodríguez is chef and owner of Zacatlán restaurant in Santa Fe.

20240513-food-cocina-5 — Chef Eduardo Rodríguez stirs chicken tinga, chicken cooked with onions, peppers and herbs that is the base for several dishes at Zacatlán restaurant in Santa Fe.

20240513-food-cocina-3 — Chile relleno with mole negro at Zacatlán restaurant in Santa Fe.

20240513-food-cocina-4 — Black beans, corn and onions sauteing to make chile relleno with mole negro at Zacatlán restaurant.

20240513-food-cocina-2 — Eduardo Rodríguez

Published May 13, 2024 - 8:00 a.m. Modified May 13, 2024 - 8:00 a.m.

'The life I’ve chosen': James Beard finalist for Best Chef Southwest, Eduardo Rodríguez desires to preserve traditions for upcoming generations

As featured on - 'The life I’ve chosen': James Beard finalist for Best Chef Southwest, Eduardo Rodríguez desires to preserve traditions for upcoming generations

Eduardo Rodríguez, owner and chef of Zacatlán in Santa Fe, finds himself as a James Beard Foundation finalist for Best Chef Southwest. The winner will be named on June 10, at the Lyric Opera of Chicago.

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