{"id":64706,"date":"2023-10-04T00:01:37","date_gmt":"2023-10-04T06:01:37","guid":{"rendered":"https:\/\/www.nmgastronome.com\/?p=64706"},"modified":"2026-04-05T20:30:29","modified_gmt":"2026-04-06T02:30:29","slug":"piccolino-italian-restaurant-santa-fe-new-mexico","status":"publish","type":"post","link":"https:\/\/www.nmgastronome.com\/?p=64706","title":{"rendered":"Piccolino Italian Restaurant – Santa Fe, New Mexico"},"content":{"rendered":"
\n
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Piccolino, an Award-Winning Italian Restaurant in Santa Fe<\/figcaption><\/figure>\n

When I asked Gaby (our server Gabriela) what the Italian name “Piccolino” translates to, she didn’t have a clue. \u00a0She asked Olga Tarango-Jimenez, the restaurant’s co-owner who also seemed at a loss, but shared the restaurant’s very interesting history. \u00a0When my Kim Googled “Piccolino, she found it translates to “little one<\/em>” and has such slang alternatives as “teeny weeny<\/em>.” \u00a0Talk about a fitting name. \u00a0I joked with Gaby that if she ever called her diminutive in stature boss “teeny weeny<\/em>” she’d probably find out her boss has a giant temper.<\/p>\n

Just how small is Piccolino? \u00a0Before its transmogrification into one of Santa Fe’s most popular Italian restaurants, its Liliputian digs housed a Church’s chicken and before that a gas station. \u00a0Piccolino is situated off the beaten just a few blocks north of heavily trafficked Cerrillos and a hair or two east of Siler. \u00a0Square footage not withstanding, Piccolino optimizes its space while still managing to provide better than personal space proximity. \u00a0Somehow it looks a whole lot larger when you marvel at all the “Best of Santa Fe” awards accorded by readers of The Santa Fe Reporter<\/strong><\/a>. \u00a0All but one of those certificates designate Piccolino as Santa Fe’s best Italian. \u00a0The sole detractor places it in the “Top 3” category.<\/p>\n

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The Piccolino Dining Room<\/figcaption><\/figure>\n

When I joked with Gaby about using the term Piccolino to describe her boss, I was only partially kidding. \u00a0Olga is easily the shortest person in the kitchen, but she’s got a formidable presence. \u00a0She commands the room like a tenured professor–or more accurately like the doting mom she is to her much taller sons who also work the kitchen. \u00a0Unlike the oft clamorous din you might stereotype with Italian kitchens, you’re more likely to hear Spanish spoken than English…and certainly much more than Italian. \u00a0That’s because Olga and her family are from Chihuahua, Mexico.<\/p>\n

When she emigrated to Los Angeles, Olga took a rather ladder-climbing route to restaurant ownership. \u00a0That route began with housekeeping for the owner of an Italian restaurant who taught Olga English. \u00a0Eventually Olga became a cashier at one of her benefactor’s restaurants. \u00a0From cashier, she transitioned to serving, delivery, catering and restaurant management. \u00a0While on vacation to Santa Fe, she espied a restaurant for rent. \u00a0Along with her extended family, all of whom had cut their teeth in Italian restaurants, they took a leap of faith and signed a lease.<\/p>\n

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Focaccia Bread and Marinara Sauce<\/figcaption><\/figure>\n

Their inaugural restaurant would be called Piccolino, the name of a restaurant in which some family members worked in Los Angeles. \u00a0Because the couple who had owned the restaurant divorced and shuttered their restaurant, Olga and her family decided to name their venture after that restaurant. \u00a0Much more adept and familiar with preparing restaurant quality Italian food than they were with preparing the cuisine of their Mexican homeland, they patterned Piccolino after its Los Angeles namesake. \u00a0That includes a compendium-like New Jersey style Italian menu and black-and-white tablecloths.<\/p>\n

Peruse that menu and you won’t find a fusion of Italian and Mexican (or New Mexican) dishes. \u00a0Other than exactly a handful of dishes, green chile doesn’t have a huge influence on the menu. \u00a0And what a menu it is! \u00a0 It’s got ten salads and eight appetizers to get you started though you just might see another salad or starter on the daily specials menu. \u00a0By category you’ll find pasta, veal, calzones, chicken, soup, pizzas, baked dishes, ravioli, sandwiches, seafood, kids menu and toppings. \u00a0Italian restaurants thrice the size don’t attempt such an ambitious menu. \u00a0Gaby visited our table four times before we were ready to place our order.<\/p>\n

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Goat Cheese and Beets Salad<\/figcaption><\/figure>\n

More staggering than the sheer volume of dishes on the menu is the realization that everything is fresh: sauces are prepared every morning, vegetables are freshly cut, ravioli is made in-house as is the focaccia and most of the desserts. \u00a0Characteristic of all great Italian red sauces, the marinara is even better the following day (should you manage to have leftovers). Perfect for sopping up those superb sauces is the foccacia bread<\/strong><\/em>. \u00a0 A basketful of pesto-studded focaccia bread and a plate of marinara sauce are ferried to your table. \u00a0Only at Joe’s Pasta House<\/strong><\/a> in Rio Rancho will you find such a delightful bread and sauce pairing. \u00a0The foccacia is moist and absolutely delicious. \u00a0The pesto packs a nice herbaceous touch.<\/p>\n

One of specials of the day during our inaugural visit was a goat cheese and beets salad<\/strong><\/em> (mixed greens, tomatoes, cucumbers, red and golden beets, walnut, goat cheese). \u00a0If beets aren’t your thing, the menu includes a goat cheese salad sans beets. \u00a0The salad brought to mind John Keats poem “Fill For Me a Brimming Bowl<\/strong><\/a>.” \u00a0<\/em>Our bowl was indeed brimming–finally a salad large enough to share. \u00a0Nutritionists will tell you the red beet contains betacyanins pigments; the golden beets contain betaxanthins (both antioxidants and anti-inflammatory agents). \u00a0Restaurant critics will note the barely discernible differences in flavor. \u00a0While both can be described as “earthy,” golden beets are just slightly sweeter, milder and less earthy. \u00a0We love them both as we did the entire salad and its varied ingredients.<\/p>\n<\/div>\n

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Canneloni<\/figcaption><\/figure>\n

Though I’ve known about Piccolino for years, it took a recommendation from my sister Dolores for us to make the 50-minute jaunt to Santa Fe. \u00a0A pretty fantasic cook herself, my little sister has a good palate and recognizes great food. \u00a0While researching Piccolino in advance of our visit, a photo of a seafood cannelloni special caught my eye. \u00a0Alas, that special wasn’t on the menu during our visit. \u00a0The restaurant’s signature canneloni<\/strong><\/em> (filled with ground beef, spinach, carrots, and ricotta, and topped with marinara and mozzarella) was. \u00a0Ground beef was the dominant ingredient and flavor. \u00a0Perhaps spoiled by the decadent cheesy, creamy canneloni at Joe’s Pasta House, I didn’t enjoy it quite as much as other canneloni dishes we’ve had. \u00a0Mind you, it wasn’t bad. \u00a0It just wasn’t a calorie laden dish of cheese and cream.<\/p>\n

Also a lover of leftovers, my Kim ordered a ten-inch sausage and cheese pizza<\/strong><\/em> knowing we’d be bringing half of it home–even after giving me a slice. \u00a0Moreso than on most pizzas we’ve had in New Mexico, the sausage was redolent with fennel. \u00a0It perfumed the air and delighted our taste buds. \u00a0Perhaps because it’s a bit thicker than the waifishly thin pizzas in favor today, the ten-inch pizza seemed bigger. \u00a0With a bready cornicione ((Italian word for the edge or rim of the pizza), easily the thickest part of the pie, this is a pizza most people will love. \u00a0Sauce and cheese were both generously applied.<\/p>\n

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Sausage and Italian Pizza<\/figcaption><\/figure>\n

Again belying the smallness of the restaurant, Piccolino has a surprisingly robust dessert menu featuring everything from tiramisu to tres leches cake<\/strong><\/em>. \u00a0The latter is my Kim’s favorite. \u00a0This multi-layered tres leches is pockmarked and porous perhaps so that the three milks which comprise this Mexican standard can ooze out. \u00a0The top layer of frosting is rather thick and sugary the way my Kim likes it. \u00a0A generous slice was more than she could finish.<\/p>\n

We sometimes think of Santa Fe for its quirkiness and “City Different” qualities. \u00a0All too often I hear how the state capital has changed, that its citizenry is no longer friendly. \u00a0That’s certainly not what we experienced at Piccolino where (even without The Dude) we had conversations (and not just about the food) with everyone seated in our proximity. \u00a0When my Kim complimented an elegant lady on her purple framed glasses, she told us she’d reached the age where she can wear whatever she wants. \u00a0I then showed off my yellow Sketchers sneakers and told her “I have, too<\/em>.”<\/p>\n

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Tres Leches Cake<\/figcaption><\/figure>\n

Perhaps the only thing small about Piccolino is its name. \u00a0Flavors are immense. \u00a0Hospitality is huge. \u00a0Portions are gargantuan. \u00a0Your enjoyment will be, too.<\/p>\n

Piccolino Italian Restaurant<\/strong>
\n2890 Agua Fria Street
\nSanta Fe, New Mexico<\/strong>
\n(505) 471-1480
\nWebsite<\/a><\/strong> | Facebook Page<\/strong><\/a>
\nLATEST VISIT<\/strong>: 4 October 2023
\n# OF VISITS<\/strong>: 1
\nRATING<\/strong>: N\/R
\nCOST<\/strong>: $$
\nBEST BET<\/strong>: Cannelloni, Goat Cheese and Beet Salad, Tres Leches Cake, Sausage and Cheese Pizza
\nREVIEW #1356<\/strong><\/p>\n<\/div>\n","protected":false},"excerpt":{"rendered":"

When I asked Gaby (our server Gabriela) what the Italian name “Piccolino” translates to, she didn’t have a clue. \u00a0She asked Olga Tarango-Jimenez, the restaurant’s co-owner who also seemed at a loss, but shared the restaurant’s very interesting history. \u00a0When my Kim Googled “Piccolino, she found it translates to “little one” and has such slang alternatives as “teeny weeny.” \u00a0Talk about a fitting name. \u00a0I joked with Gaby that if she ever called her diminutive in stature boss “teeny weeny” she’d probably find out her boss has a giant temper. Just how small is Piccolino? \u00a0Before its transmogrification into one of Santa Fe’s most popular Italian restaurants, its Liliputian digs housed a Church’s chicken and before that a gas station.…<\/p>\n","protected":false},"author":1,"featured_media":64713,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[71,141,68,5647,142],"tags":[3399,3401,3397,3405,3398,2302,3400,3403,805,789,3402,3404,2865],"class_list":["post-64706","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-italian","category-new-mexico","category-pizza","category-rating-n-r","category-santa-fe","tag-beets","tag-best-of-santa-fe","tag-canneloni","tag-fennel","tag-foccacia-bread","tag-goat-cheese-salad","tag-marinara","tag-olga-tarango-jimenez","tag-pasta","tag-pizza","tag-santa-fe-reporter","tag-sausage-and-cheese-pizza","tag-tres-leches-cake"],"yoast_head":"\nPiccolino Italian Restaurant - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/www.nmgastronome.com\/?p=64706\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Piccolino Italian Restaurant - Santa Fe, New Mexico - Gil's Thrilling (And Filling) Blog\" \/>\n<meta property=\"og:description\" content=\"When I asked Gaby (our server Gabriela) what the Italian name “Piccolino” translates to, she didn’t have a clue. \u00a0She asked Olga Tarango-Jimenez, the restaurant’s co-owner who also seemed at a loss, but shared the restaurant’s very interesting history. \u00a0When my Kim Googled “Piccolino, she found it translates to “little one” and has such slang alternatives as “teeny weeny.” \u00a0Talk about a fitting name. \u00a0I joked with Gaby that if she ever called her diminutive in stature boss “teeny weeny” she’d probably find out her boss has a giant temper. 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