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Introduction to estevan
If you're looking for a restaurant with a chef who is passionate about using fresh, local ingredients, look no further than our establishment! Executive Chef Estevan Garcia is a true master of southwest regional cuisine, with years of experience and an impressive list of accolades under his belt.
Early on in his career, Chef Garcia discovered his love for cooking while studying under the Franciscan Order in Dixon, where he developed his skills in preparing traditional native cuisine. Today, he is widely recognized as an originator of southwest regional cuisine and has been featured in major publications like Gourmet, Bon Appetite, and the New York Times.
Use of Local ingredients
One of Chef Garcia's secrets to creating incredible dishes is his weekly trips to the Santa Fe Farmers' Market. He sources all of his vegetables from the market, including tomatoes, lettuce, pinto beans, and red chile from Chimayó. He also uses organic goat milk from the market to create our signature organic goat milk flan. Chef Garcia's dedication to using fresh, locally sourced ingredients means that every dish at our restaurant is bursting with flavor and nutrients.
Local farmers and Sustainability
But it's not just the quality of the ingredients that sets our restaurant apart - it's the relationships that Chef Garcia has built with the local farmers. He is a regular at the Santa Fe Farmers' Market and is great friends with many of the farmers there. This close connection allows him to hand-select the freshest, most flavorful produce for our dishes.
At our restaurant, we believe that food should not only taste great but also support the local community and the environment. By using locally sourced ingredients, we're able to reduce our carbon footprint and support the hardworking farmers in our area. So come visit us and taste the difference that fresh, local ingredients can make!
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