Hotel Chimayo's new Santa Fe, NM restaurant, Estevan by Chef Estevan

Chile Relleno

Enjoy locally-sourced cuisine, inspired by the flavors of northern New Mexico. 

This eclectic menu features Chef Estevan's famous chile relleno and goat's milk flan. Produce and meats are sourced from the Santa Fe Farmer's Market and local New Mexico farms while the chile is grown in Chimayo, New Mexico. Estevan is the only Santa Fe restaurant to serve Chimayo chile.  Come up to Estevan and settle in on Santa Fe's premier open-air patio or in the cozy dining room.

Chef will also be serving food in the Hotel Chimayo's Low 'n Slow Lowrider Bar with the signature Chimayo Dog, served wrapped in a tortilla.

To view Estevan Restaurante menu and hours, visit | For more information call 505.930.5363
Chef Estevan

About the Chef

Chef Estevan Garcia is a native of Santa Fe, New Mexico having spent many years in Dixon, where at an early age began 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.  

Today, Chef Estevan redefines New Mexico cuisine with some of the most delicious culinary dishes at Estevan. He creates food that is freshly prepared using ingredients from local farmers, serving it in an uncomplicated manner and giving it his special touch which allows to food to burst with natural flavor. Chef Estevan’s most popular appetizer is the Chile Relleno, a fresh green Chile filled with mushrooms and served with a delicate demi glaze chile sauce, pinto beans and fresh garlic. The absence of frying and breading makes this New Mexico favorite a healthy option and allows you to really taste the full flavor of the Chile.

Chef Estevan states “I like chile, and when you can fill it with fresh mushrooms and lay it over a delicious sauce, it just brings out a wonderful flavor.  It’s very New Mexican.”