—Photos courtesy of Malka Beer Ltd, Mateo & Bernabe_21_Mateo and Sublime Imports
Colorado beer fans have yet one more thing to be excited about: Crooked Stave Artisans (CSA), the distribution arm of Denver’s Crooked Stave Artisan Beer Project, has joined with Texas-based Sublime Imports to bring little-known international beers to the state. CSA focuses on what’s happening...
—Courtesy of B. Borowsky of Boulder Digital Arts
On April 25, BrüFrou (pronounced “broo-froo”), a Colorado craft beer and culinary event, pops up at Wings Over the Rockies Air and Space Museum. Forty local breweries—expect heavy hitters such as Trinity and Odell—will pour suds while chefs, including Kelly Whitaker of Basta and Cart-Driver and...
1. Bring a large pot of water with 1 to 2 tablespoons of vinegar to a boil. Gently add 12 eggs to the water. Cook 13 minutes. Remove eggs and shock in an ice bath for 5 to 10 minutes. Peel, halve, and separate yolks.
2. Make the filling: Blend yolks, 1⁄4 cup...
—Photo by Sarah Boyum
It’s difficult not to dream of the beach at this time of year. Summer’s still just out of reach, and Denver’s spring weather can be, well, unpredictable.
And so I head to Mayan Manjar Yucateco, a small Lakewood restaurant that focuses on the sunny cuisine of the Yucatán Peninsula. ...
—Photography by Carmel Zucker
For more information about how 5280's rating system works, read this post from critic Stacey Brugeman.
In the late 1980s, while backpacking through Europe, Robert Thompson ran out of money in France and was unable to afford a flight back home to Washington, D.C. So he did...
—Photography by Sarah Boyum
When I moved to Colorado in 2012 after four years of island living on Oahu, I thought I would be giving up Hawaiian food forever. But recently, hungry after a long day of volunteer farmwork in Windsor, I followed my smartphone’s recommendation to nearby Okole Maluna Hawaiian Grill. Despite driving...
—Photography by Bree Schreckengost
Colorado’s high-country chefs finally embrace Asian cuisine. Colorado ski towns are loaded with restaurants where elk steaks reign supreme and the bison burger is a menu staple. Lucky for snow lovers looking for less game and more spice, the past several years have seen a quiet culinary revolution...
—Courtesy of Shutterstock
Green chile is as hotly debated in the Southwest as barbecue is in the South. You can dig into the finer points—the traditional New Mexican stew is made specifically with Hatch chiles, and yes, chile is spelled with an “e,” not an “i”—or you can simply enjoy the fiery riffs that have cropped up in...