Executive Chef Estevan Garcia shops the Santa Fe Farmers’ Market weekly for seasonal ingredients. “I get all the vegetables that I use at the restaurant from the farmers market—the tomatoes, lettuce, pinto beans, and red chile from Chimayó,” he says. “I get Shepherd’s lamb—it’s very, very good lamb—and I have a special that I make. It’s like a lamb stew made with lamb shank and farmers market vegetables—carrots, fingerling potatoes, onions, celery, beets, whatever vegetables are in season at the market.” He also sources organic goat milk from the market for the restaurant's signature organic goat milk flan. “That’s a special thing, we make with flan goat milk. I look forward to going to the farmers market every Saturday because it’s all the farmers from northern New Mexico, and you see all of their fresh products, and you can’t beat that.”
about the chef
Chef Estevan Garcia spent many years in Dixon where at an early age he discovered his passion for cooking. While studying under the Franciscan Order for four years, he further developed the art of preparing old traditional native cuisine. He is a recognized originator of southwest regional cuisine and has been featured in major publications such as Gourmet, Bon Appetite and the New York Times.
about the restuarant
Estevan Restaurante is New Mexican fusion with a French flair. Garcia has created a menu using favorite traditional Northern New Mexico dishes including Chimayó red chile, chicos, posole, and calabacitas. All produce items are bought locally and are organic. Garcia visits the Santa Fe Farmers Market every Saturday morning to hand-pick the freshest and best ingredients. His poultry, beef, and lamb are bought locally as well from Shepherd’s Lamb, in Española, NM.