Daniel L. Garcia
A respect for locally sourced ingredients and local farmers. Just food done right.
Press
"Owner Liam Kimball had teamed up with former Campo sous chef Daniel Garcia for a pop-up dinner service at the normally lunch-only spot. Offerings included fermented carrot pasta with housemade cavatelli and mushrooms; a smoky birria burger; sorullitos de maiz (Puerto Rico–style corn fritters); and a miso caramel and matcha cake ice cream sandwich. While the menu branched out from the restaurant’s usual offerings, they were right in line with Kimball’s cooking style, employing local and seasonal ingredients, experimentation, and a touch of whimsy. "
“When I came back to New Mexico and settled here in the late ’90s local food was something nobody was talking about,” Garcia said. “So working with local farmers is such an important thing that we’re doing. As far as this menu goes, it’s kind of a reflection of what is available here in New Mexico.
We’re working with local farmers. We’re working with La Montañita Co-op and Vida Verde Farm. That’s really the ideal thing is you limit yourself as far as what you have available by working locally but it makes it more fun. It allows that creative process to develop the food into what it is. A lot of times the things that are available at a certain time in a seasonal way really work well together.”
Set among 25 acres of lavender fields, lush gardens, and historic architecture, Los Poblanos’ field-to-fork restaurant, Campo, celebrates local food culture. Daniel Garcia is featured in cooking a mole as executive sous chef at Los Poblanos on this PBS episode of COLORES!
December 9th, 2017