We had the pleasure of spending Spanish Market in Santa Fe last July at the Hotel St. Francis, a luxury hotel that strongly resembles a monastery. And while we were there, we enjoyed the cooking of Estevan García, one of the pioneers of refined Southwestern cooking from his days in Los Angeles. A one-time monk himself, he seems right at home at the St. Francis. His cooking is as straightforward and unpretentious as it is subtle and delicious. We wrote about him for the Boston Globe's food section. The piece appeared on May 9. You can find it online here. The article also included García's recipe for this incredibly rich goat's milk flan: GOAT'S MILK FLAN Serves 6 The goat's milk adds a slight tang...Read More