| Cuisine type | American | |
| Price range | $30 and under |
| Top tags |
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| Cuisines | American, Contemporary American, French American |
| Dining style | Casual Elegant |
| Phone number | +1 505 930 5363 |
| Website | www.estevanrestaurante.com |
| Dress code | Smart Casual |
| Payment options | AMEX, Discover, MasterCard, Visa |
| Executive chef | Estevan Garcia |
| Location | 125 Washington Ave, Santa Fe, NM 87501 |
interior (2)
| Estevan's Enchilada | $11.00 | Two corn tortillas filled with calabacitas or cheese and your choice of Chimayo red or green chile. Served with calabacitas and pinto beans with chicos grown from local farms |
| Santa Fe Tacos | $11.00 | Two corn tortillas filled with your choice of chicken, lamb or beef. Topped with cheese, onions, tomatoes and lettuce. Served with calabacitas, salsa and Chimayo red chile |
| Estevan's Breakfast | $11.00 | Two eggs any style with a choice of bacon, sausage or ham. Served with hashbrowns and a side pancake, toast or tortilla |
| Huevos Rancheros | $11.00 | Two eggs with Chimayo red or green chile over a corn tortilla, served with beans, chicos and papas fritas |
| Tucumcari Smoked Edam Cheese Omelet | $11.00 | Filled with sauteéd pancetta and onions. Served with a small green salad |
| Breakfast Burrito | $11.00 | Two organic scrambled eggs with potatoes and cheddar cheese with your choice of bacon or sausage. Wrapped in a flour tortilla and served with Chimayo red or green chile |
| Green Chile Cheese Burger | $11.00 | 1/4 pound New Mexico farm raised beef topped with green chile, cheddar cheese, bibb lettuce, tomatoes and onion. Served with French fries |
| Steak | $13.00 | 5 o.z. aged Niman Ranch steak. Served with French fries or salad |
| B.L.T. | $11.00 | Applewood smoked thick-cut bacon, heirloom tomatoes, bibb lettuce, and mayo. Served on a choice of whole wheat or sourdough bread |
| Turkey Sandwich | $12.00 | Smoked turkey, sliced avocado, heirloom tomatoes, bibb lettuce, and Swiss cheese. Served on a choice of whole wheat or sourdough bread |
| Chile Relleno | $13.00 | Anaheim Green Chile filled with mushroom duxelle and served with a garlic pinto-bean demi-glace |
| Carne Adobada Ravioli | $14.00 | Ravioli filled with Chimayo red chile marinated pork and served with a garlic red chile cream sauce |
| Pastel de Guacamole | $13.00 | Avocado mousse layered with corn and tomato. Served with chips |
| Calamari | $13.00 | Hawaiian calamari steak, thinly sliced, breaded with panko flash-fried and served with lemon parsley butter |
| Tamalitos | $13.00 | Two homemade pork tamales served with red chile and roasted green chile sauce |
| Sopapillas | $13.00 | Three small sopapillas filled with wild rice pinto beans, served with red chile |
| Duck Trap Smoked Salmon | $16.00 | Thinly sliced smoked salmon accompanied with capers, sour cream, red onion, sliced lemon and toast points |
| Estevan's Salad | $12.00 | Seasonal greens and vegetables sourced from the Farmers Market and tossed in a vinaigrette dressing |
| Red Cabbage Salad | $13.00 | Sliced cabbage sautéed with smoked bacon and Roquefort cheese vinaigrette |
| Romaine Salad | $14.00 | Romaine lettuce served with a Caesar dressing and Farmers Market Poached Egg |
| Tomato Salad | $14.00 | Farmers Market heirloom tomatoes, basil, onions, and goat cheese tossed in a vinaigrette dressing |
| Shepherd's Lamb Stew | $16.00 | Farmers Market carrots, potatoes, onions and cubes of organic lamb |
| Posole | $13.00 | Stewed pork with hominy and red chile broth |
| Estevan's Enchilada | $16.00 | Two corn tortillas filled with calabacitas or cheese and your choice of Chimayo red or green chile, Served with calabacitas and pinto beans with chicos grown from local farms |
| Poblano Chile | $22.00 | Filled with Asadero cheese and onions, battered lightly and fried. Served with wild rice, calabacitas, and a tomato sauce |
| Rainbow Trout | $28.00 | Trout dipped in mild and organic corn meal, pan-fried with lemon, garlic, butter and parsley. Served with sautéed spinach and potatoes |
| Red Bird Chicken Paillard | $28.00 | Chicken breast pounded thin and breaded with panko with a white wine garlic sauce. Served with Farmer's Market vegetables and wild rice |
| Quail | $35.00 | Two grilled quail in a red chile juniper demi-glace. Served with sautéed fingerling potatoes and Farmers Market vegetables |
| Organic Shepherd's Lamb Rib Chops | $37.00 | Grilled with peppercorn demi-glace. Served with spinach and potatoes |
| Black Angus Rib-Eye Steak | $35.00 | Aged rib-eye from the Niman Ranch, grilled and served with red chile demi-glace, seasonal vegetables and potatoes |
| Bolognese Pasta | $28.00 | Slow-cooked and prepared from pork shoulder, pancetta and tomatoes. Served with tagliatelle pasta |
| Green Chile Cheese Burger | $21.00 | 1/3 pound New Mexico grass-fed beef with green chile, cheddar cheese, bibb lettuce, tomatoes and onions. Served with fresh-cut french fries |
| Pork Chop | $32.00 | Marinated in Chimayo chile caribe, grilled and served with red chile demi-glace, calabacitas and potatoes |
| Organic Goat's Milk Flan | $12.00 | A creamy custard drizzled with carmel |
| Tres Leches | $12.00 | A traditional New Mexican moist cake, made with three milks and served with a strawberry cream icing |
| Almond Cake | $12.00 | A torte prepared with chocolate and almonds, and served with creme anglaise |
| Chocolate Lava Cake | $13.00 | The ultimate dessert. Made with a river of warm chocolate inside of a delicate chocolate cake, tempered and served with creme fraiche |
| Taos Cow Ice Cream with Seasonal Fruit | $12.00 |
| Chile Relleno | Anaheim Green Chile filled with a mushroom duxelle and served with a garlic pinto-bean demi-glace. | |
| Pastel de Guacamole | Avocado mousse layered with corn and tomato. Served with chips. | |
| Calamari | Hawaiian calamari steak, thinly sliced, breaded with panko, flash-fried, and served with lemon parsley butter. | |
| Estevan's Salad | Seasonal greens and vegetables sourced from the Farmers Market and tossed in a vinaigrette dressing. | |
| Posole | Stewed pork with hominy in a red chile broth. |
| Estevan's Enchilada | Two corn tortillas filled with cheese and your choice of Chimayo red or green chile. Served with calabacitas and pinto beans with chicos grown from local farms. | |
| Rainbow Trout | Trout dipped in mild and organic corn meal, pan-fried with lemon, garlic, butter and parsley. Served with sauteed spinach and potatoes. | |
| Bolognese Pasta | Slow-cooked and prepared from pork shoulder, pancetta and tomatoes. Served over tagliatelle pasta. | |
| Green Chile Cheese Burger | 1/3 pound New Mexico grass-fed beef with green chile, cheddar cheese, bibb lettuce, tomatoes and onions. Served with fresh-cut French Fries. | |
| Grilled Airline Chicken Breast | Marinated in chile Caribe with red chile demi-glace. Served with fingerling potatoes and Farmers Market vegetables. |
| Tres Leches | A traditional New Mexican moist cake, made with three milk's, and served with a strawberry cream icing. | |
| Almond Cake | A torte prepared with chocolate and almonds, and served with creme anglaise. | |
| Taos Cow Ice Cream with Seasonal Fruit |
| Corn Chowder | Made from fresh Santa Fe Farmers Market vegetables | |
| Bibb Salad | Served with cucumber, heirloom tomato, walnut oil and aged cherry vinegar | |
| Baby Arugula Salad | Organic baby Arugula from Paradox Farm. Tossed in a light house vinaigrette with Old Windmill Farms goat cheese and Growing Opportunities beefsteak tomatoes |
| Filet Mignon | Grilled and served with a cognac cracked peppercorn sauce. Served with mashed potatoes and fresh Santa Fe Farmers Market vegetables | |
| Rib-Eye Enchilada | Rib-eye grilled and served with a Chimayo Red Chile demi-glace, a rolled cheese enchilada, sautéed potatoes and fresh Santa Fe Farmers Market vegetables | |
| Grilled Airline Chicken Breast | Served with a chorizo sauce, pozole cake and fresh Santa Fe Farmers Market vegetables |
| Stoller Reserve, Pinot Noir, 2015 | ||
| Tinto Pesquera, Tempranillo, 2014 | ||
| Atteca, Garnacha, 2015 |
| Stoller Vintage, Chardonnay, 2017 | ||
| Drouhin Vaudon, Chablis, 2015 | ||
| Seven Springs, Chardonnay, Oregon 2015 |
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