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.”