El Rincón Café

El Rincón Café is a fine-dining restaurant specializing in Northern New Mexico farm-to-table cuisine that reflects the gastronomy of European, Spanish, and North American indigenous peoples. El Rincon Café is dedicated to preserving the standard and quality of food prepared by our late Chef Estevan Garcia, one of the originators and masters of Southwest regional cuisine. Our chefs were trained by Chef Garcia and are dedicated to preserving his passion for transforming fresh, local ingredients into delicious, unforgettable fine dining.

One of El Rincón's secrets to creating incredible dishes is our weekly trips to the Santa Fe Farmers' Market to source fresh, local ingredients, including tomatoes, lettuce, pinto beans, Chimayó red chile, and organic goat milk to create our signature organic goat milk flan. El Rincon's dedication to using fresh, locally sourced ingredients means that every dish at our restaurant is bursting with flavor and nutrients.

It is not just the quality of the ingredients that sets El Rincón Café apart - it's the relationships that we have built with the local farmers. Our regular visits to the Santa Fe Farmers' Market has produced enduring friendships and close connections that allow us to hand-select the freshest, most flavorful produce for our dishes.

At El Rincón Café, we believe that food should not only taste great, but also support the local community and the environment. By using locally sourced ingredients like Chimayó chile, we support the hardworking farmers in our area. So come visit us and taste the difference that fresh, local ingredients can make!

ABOUT CHEF ESTEVAN GARCIA

Chef Garcia discovered his love for cooking while studying under the Franciscan Order in Dixon, New Mexico, where he developed his skills in preparing traditional native cuisine. He has been featured in Gourmet, Bon Appetit, and The New York Times. El Rincón Café is lovingly dedicated to his memory.

Date_add This restaurant accepts reservations during Restaurant Week.

Dinner Menu

$65 per person

Dessert

Almond Cake

Tres Leches

Taos Cow Ice Cream

Appetizers

Caesar Salad — Romaine lettuce served with our Caesar dressing and Farmers market poached egg.

Pastel De Guacamole — Avocado mousse layered with corn and tomato, served with house made corn chips.

Chile Relleno — Anaheim green chile filled with mushroom duxelle and served with a garlic pinto bean Demi glaze.

Entrees

Ruby Trout — Trout dipped in cornmeal, pan fried with a butter, lemon, garlic, and parsley sauce. Served with sauteed spinach and fingerling potatoes.

Red Bird Chicken Paillard — Chicken breast pounded thin and breaded with panko, served with a butter, lemon , garlic sauce . Farmers Market vegetables and wild rice.

Organic Shepherds Rack Of Lamb — Locally sourced from chama and grilled with a peppercorn Demi glaze sauce. Served with sauteed spinach and fingerling potatoes.

Iberico Bellota Loin Chop — Grilled and accompanied by a red chile Demi glaze. Served with a farmers market vegetables and fingerling potatoes.

Print Menu