Frommer's Review
A Franciscan monk with a passion for saints, Estevan Garcia says he grew to love his art while cooking for friars and was inspired by angels to further his cooking skills. Thus was born this interesting twist on local cuisine. Though you can order a classic enchilada just as you can at so many Santa Fe restaurants, here you'll find closer attention to sauce flavors and some innovation in food combinations. For instance, Garcia has on the menu one of my favorites, a veggie enchilada, which has calabacitas (squash cooked with corn and chile) inside. He also serves a rib-eye steak with potatoes, calabacitas, and chile caribe (red chile). If your party has varying needs, his menu can accommodate, with dishes such as burguesa (hamburger) or salmon served with calabacitas and salsa tropical (a salsa made with mango, jalapeno, and cilantro). The service is friendly and efficient, and the decor is casual Southwestern, a sort of hacienda feel, with vigas on the ceiling and woven tapestries on the walls. Best of all is the street-side dining, for which, during the warmer months, you might have to make a reservation. Wine (from an extensive list) and beer are served.
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