James Campbell Caruso

new book in the works......find me on Facebook for questions and new recipes Opened in 2006 by well-known local chef James Campbell Caruso, La Boca is an intimate 50 seat restaurant in the heart of downtown Santa Fe that feels like a lively European tapas/wine bar.ploring widely within the narrow focus of Spanish food, the chef creates menus (they change often) that feel fresh and new-using ancient ingredients like goat cheese, figs, pomegranates and saffron. "I really like the combination of raisins and capers or olives and citrus," he says. "That balance of sweet and tart is where you create excitement." The effect is most visible in dishes such as smoky grilled eggplant topped with rich manchego, sweet saffron honey and briny capers. A plate of tuna carpaccio dotted with olives, drizzled with blood orange aioli and sprinkled with smoked sea salt delivers a different constellation of flavors in every bite. By concentrating his menu mostly on tapas, Chef James taps into the small plates trend, but by keeping those dishes tightly focused on Spain, he satisfies the desire for authenticity. Read an article by James Campbell Carouso about the history of Spanish food in Santa Fe here. info@labocasf.com www.labocasf.com