303 Day Bison Green Chile Beer Chilaquiles with Wynkoop Patty’s Chile Beer

Bison Green Chile Beer Chilaquiles

March 3, 2016

I don’t know if 303 Day was just made up yesterday or if it’s been a thing for a while now.

But guys, with this blue-sky, sunny Colorado patio-weather day, I’m not complaining. We’ve got it pretty good here, and if Denver wants to celebrate, I say she’s earned it.

Let’s celebrate 303 style. Wanna crack open a beer with me?

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Torchy’s Tacos Queso Pop-Up, Ink Lounge

Torchy’s Tacos Queso Pop-Up, Ink Lounge

January 29, 2016

Only a Texas transplant truly appreciates the rarity of good queso north of the homeland.

Though many I know judge – and harshly – the quality of a restaurant based solely on the mastery of its salsa offerings, I tend to lean toward queso as a barometer of success instead. To reach the Tex-Mex ideal of a golden, molten, not-entirely-natural bowl of mildly spicy cheesy heaven, viscosity is key. The mixture should be not so thick as to support a standing chip, but not so thin as to drizzle miserably off a wanly-coated one, either. It should be just spicy enough to light a fire in your mouth, but not so much to make you suffer before your inevitably delayed water refill, and I prefer mine to be festooned with some mixture of south of the border goodies – pico de gallo, cilantro, jalapenos and yes, even more cheese in the form of queso fresco or cotija.

Settle in with a toasty bowl of lightly salted tortilla chips (not from a bag, please and thank you), or better yet, a few hot griddled flour tortillas for dipping, and tell me you’ve never eaten your fill before the entree arrives.

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Mexican Hot Chocolate

October 15, 2015

It’s only been a day since we left Playa del Carmen, and I’m already missing the flavors of Mexico (not to mention the luxurious summer heat, the lazy days by the pool, our palatial hotel bathroom, and the pleasures of room service and housekeeping :-P).

Though I’ve always loved Mexican food (or really, Tex-Mex, which is a totally different animal), I’ve always skewed more French or classic American with my cooking at home. Mexican food is so delicious and affordable at restaurants, we usually just default to that when a craving strikes (which is often); but after having exceptional coastal Mexican cuisine at our fingertips all weekend, I’m thinking I may need to expand my repertoire!

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