2025 Spring / Summer
Photo: Eolus Bar and Dining
06 CHEF'S CORNER
chef Walker Benjamin elevates Durango's culinary scene
16 SOUTHWEST SIPS
signature soda, suds, spirits and more from the Four Corners
24 JUST DESSERTS
indulge while dining out
32 PEACHY KEEN
Colorado cultivates famous peaches
33 PEACH BARS try a fresh and sweet summer treat
40 SMOKE SHOW a beginner's guide to smoking food
42 BARBECUE NACHOS serve an outrageous appetizer
43 FARMERS MARKETS shop fresh local products and produce
46 DANCE, DRINK AND DINE attend fun food and beverage events
Cuckoo’s
Durango Farmers Market
East by Southwest
El Moro Spirits & Tavern
Eolus Bar & Dining
Grassburger (2 Locations)
Jack’s Meat Market
James Ranch Grill
Mamma Silvia’s
Nature’s Oasis Deli
Nayarit Mexican Casual Cuisine
Pop Sushi River Liquors
Rupert’s Durango
Steamworks Brewing Company
Sunnyside Farms Market
Taco Boy
The Clubhouse at Dalton Ranch
The Roost
The Weminuche Woodfire Grill
Chef's corner
chef Walker Benjamin elevates Durango's culinary scene
Aptly named after the tallest of three 14ers towering over the Chicago Basin in the Weminuche Wilderness, Eolus is the peak of dining in Durango. An awardwinning restaurant located in a historic building on Main Avenue, Eolus Bar and Dining sets the standard for excellence.
Owner James Allred curates a team of passionate and professional people to deliver an elite five-star dining experience. Executive Chef Walker Benjamin said the team invests in training with intention to uphold a longstanding legacy for pairing appealing plates with incredible service.
“(Eolus) has been at the top level of service in this town for a long time,” Benjamin said. “It’s hard to beat. We try to keep the bar up there, and keep that tradition alive.”
Benjamin started his career cooking at a sports bar in Steamboat Springs. He realized he found something satisfying about the fast-paced
kitchen environment, and left the sports bar for an offer to work at a more upscale location.
“I was good, and I could handle it,” he said. “So, I ended up being offered a job at a fine-dining restaurant at the top of the gondola in Steamboat at Hazie’s. That was my first real fine-dining setting. I enjoyed the pressure–the whole sink or swim mentality.”
He moved to Telluride before settling in Durango, where he worked at the Sow’s Ear near Purgatory Resort and The Red Snapper downtown. Nearly four years ago, Benjamin accepted a position as Sous Chef at Eolus Bar and Dining, where he rose through the
ranks to Chef de Cuisine, then to Executive Chef.
“It’s a particular type of person who can survive in a kitchen for 15 or 20 years,” he said. “It seems to be a dying art. It’s hard. It’s taxing. At times, it’s a double-edged sword.”
The chef dedicates 50-60 hours a week to evolving and improving the restaurant’s food service and finds balance by fly-fishing in his free time. Despite the long hours, Benjamin feels comfortable in the kitchen developing the menu and weekly specials.
“I love all this. It’s a piece of you after a while,” Benjamin said. “It is art when you put that much time into it. It’s not just sustenance. It’s a piece of me. It’s a piece of all our cooks.”
Benjamin said he prefers to prepare awe-inspiring plates that excite the other senses before guests discover the flavors. From seafood to steak, the chef uses fresh ingredients sourced from local farms and ranches to captivate a guest through the color, smell and texture.
“A lot of people build from the protein down,” he said. “I don’t always do that. I’ll find a really inspiring product, or something that’s super fresh, and build a whole dish around that one color or concept.”
Each creation is presented with meticulous detail and extraordinary care. The menu features a variety of food that blends cultures, cuisine and time-tested cooking techniques to create a truly unique food experience.
“Come try something new and it might surprise you,” Benjamin said. “I try to make our food very approachable even though some of it is complex. I try to design it in a way that you still know that is a potato. Fancy food is great, but it can go over the top where it is intimidating.”
Benjamin said he strives to make every element on the plate unique. Each ingredient provides a different flavor profile or affinity that reacts
“I think food is sacred, and it brings people together. Language is different. Laughter is different. Food is universally uniting, in my opinion.
with the protein. The grilled hanger steak entree is a great example of the chef’s creative combinations that keep guests craving more.
“I’ve got potato pave with steak that has an Asian marinade,” he said. “It’s Asian and French together, but it works beautifully on the plate.”
In this leadership role, the culinary professional said he has also honed his people skills while directing the kitchen to adhere to the strict standards that ensure guests receive the experience they expect.
“Our staff has been growing,” Benjamin said. “I’ve got 12 guys back there that look to me for advice.
A big part of my job is teaching. If your cooks aren’t better than you at some point, I feel like you failed.
”Your job is to make them as good or better than yourself to almost breed the next line of chefs.”
There’s a full circle moment when servers place a dish in front of diners. The chef said when the flavor matches or beats the aesthetics, that’s the whole experience.
“I think food is sacred, and it brings people together,” Benjamin said.
“Language is different. Laughter is different. Food is universally uniting, in my opinion.”
Eolus Bar and Dining is known for its innovation and impeccable service. The elegant establishment where residents celebrate milestones and enjoy memorable meals continues to elevate Durango’s culinary competition. n
From farm to table and vine to wine Eolus Bar and Dining offers the finest menu selections from Southwest Colorado’s bounty of farms, ranches, vineyards and breweries. Our historic dining room provides a comfortable, mountain elegant setting with tabletop and booth seating. Our covered rooftop patio presents premium views of the surrounding mountains for our guests, as well as private parties. Eolus Bar and Dining is a distinct Durango establishment where guests are invited to relax and enjoy locally-inspired cuisine, wine and other craft beverages.
Signature Items
SCOTTISH SALMON
Champagne and saffron corn sauce, ovenroasted tomato, brussels sprouts, oyster mushrooms, fingerling potato, brown butter vinaigrette, yuzu kosho
PORK CHOP
12-ounce double bone, okinawa sweet potato puree, rainbow chard with grilled apple, carrot puree, skinless heirloom cherry tomato, roasted carrots, black cherry demi, emerald oil, parsnip ribbon
GRILLED HANGER STEAK
20-layer potato pave, smoked tomato jam, blistered shishitos, roasted garlic aioli, chimichurri
First Place Best Restaurant
First Place Best Fine Dining
First Place Best Servers
Locally grown . Mountain inspired 919 Main Ave., Durango (970) 259-2898 eolusdurango.com
Tuesday-Saturday 5-9 p.m.
Our quaint, locally-owned restaurants serve the best handmade Colorado-style pizzas. We probably have the largest topping selection in the known universe. Indoor and outdoor dining and full bar at all three locations.
Signature Items
PIZZAS
KOKO’S GREEK
spinach, red onion, tomato, Kalamata olive, Parmesan, feta on garlic oil
PORK-U-PINE
ham, pineapple, cheddar, marinara
CHICKEN BACON RANCH
chicken, bacon, bell pepper, cheddar, ranch
FUN GUY PIZZA
mushrooms, red onion, roasted garlic, mozzarella and white truffle oil
THE HEATER
spicy sausage, jalapeño, green chile, cheddar on marinara
Italian . Casual
Three locations
441 E. College Drive, Durango (970) 259-5551
2957 N. Main Ave., Durango (970) 422-8337
125 Mercado St., Suite 105, Durango (970) 764-4207
homeslicedgo.com
Open daily 11 a.m.-10 p.m.
Bar open until midnight
Signature Items
CALZONES
made to order, with over 50 toppings to choose from STARTERS
garlic home rolls, pepperoni rolls, garlic cheese bread
SAND W ICHES
Caprese Meatball Sliders, Classic Italian Grinda, Chicken Bacon Ranch, Gyro SALADS
Home Salad, My Big Fat Greek, Caesar, The Holy Goat
DESSERTS
house-baked cookies
Second Place Best Pizza
PHOTO BY: SCOTT D SMITH
The James Ranch Grill takes farm-to-table one step further. The restaurant is a table on the farm, sourcing the majority of its ingredients on-site at the James Ranch or from local and regional farmers and ranchers that care for the land and use regenerative practices. Enjoy an expansive outdoor seating area that provides amazing views, or indoor seating that features more windows than walls so guests can soak in the scenery. The restaurant serves non-alcoholic beverages as well as locally crafted beer, wine and hard cider.
Signature Items
HAND-PATTIED BURGERS
a third-pound patty of 100% grass-fed beef, raised on James Ranch, full of flavor and high in omega-3s
ROC’N FRIES
made from Regenerative Organic Certified potatoes sourced from Jones Organic Farm in the San Luis Valley, nutrientdense, creamy on the inside and crispy on the outside
GOURMET CHEESE MELTS
100% grass-fed, raw milk cheese made within walking distance of your table
SPECIALTY SANDWICHES
more delicious options to choose from including a steak sandwich or BLT
FRESH SALADS
beautiful, locally-sourced, nutritionally dense salads with seasonal veggies, local goat cheese and other fun additions
SOUP, STEWS AND CHILI
mouthwatering soups, stews and chili made from locally-sourced meats and vegetables served in the fall and winter seasons
Fast-casual . Seasonal menu . Organic 33846 Highway 550, Durango (970) 764-4222
jamesranch.net
Check our website for hours
Nature’s Oasis Executive Chef, Charles Childers, is a culinary expert who is internationally trained in Jamaica, Fiji, Las Vegas and 100-plus kitchens, learning from as many chefs as possible. Childers moved to Durango in 1997 and worked as a sous chef for several well-known restaurants. He has made multiple television appearances for local stations and is a Cooking Matters (a national nonprofit with over 80 branches in the country) Hall of Famer. Childers attended Community College of Southern Nevada Culinary School.
Signature Items
GREEN GODDESS JUICE
cucumber, parsley, spinach, celery, kale, apple and lemon
COLORADO COBB SALAD
spring mix, Boar’s Head oven-gold turkey, bacon, tomatoes, colby cheese, hard-boiled eggs, avocado, sprouts and house-made blue cheese dressing
SIGNATURE PREPARED SALADS
curried turkey, cilantro lime tuna, cranberry almond quinoa
DAGWOOD SANDWICH
Black Forest ham, oven-roasted turkey, roast beef, Swiss cheese and banana peppers
Deli . Market
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
Monday-Saturday 8 a.m.–8 p.m. Sunday 8 a.m.–7 p.m.
Second Place Best Supermarket Third Place Best Fresh Food
signature soda, suds, spirits and more from the Four Corners Southwest sips
Coffee
A routine morning indulgence for many, coffee is a caffeinated beverage made by brewing roasted coffee beans. It offers robust flavors ranging from bitter to sweet based on the type of beans, roasting process and brewing method. Enjoy a cup of drip coffee, cold brew or a made-to-order espresso at a cafe that sources products from Durango-based roasters like Durango Coffee Company or Desert Sun Coffee Roasters. Find Desert Sun Coffee Roasters at local grocery stores or spots like Cafe Amor, Taste and The Smiley Cafe. To sample Durango Coffee Company flavor profiles brewed to their full potential, shop online or stop by the cafe on historic Main Avenue.
Soda
Soda is classified as a soft drink, or a carbonated, non-alcoholic beverage sweetened with fruit, herbs or other ingredients. Classic flavors often include cola, root beer and lemonlime. Carver Brewing Company, crafts a crisp non-alcoholic ginger beer in-house available on tap or in cans to go. Durango Soda Company, produces Zuberfizz craft soda available in a variety of standout flavors, like Strawberry Rhubarb and Key Lime alongside classics like Orange Cream and Creamy Root Beer, at a growing number of Durango restaurants, including fountain options at Zia Taqueria, Serious Texas BBQ, Grassburger, Steamworks Brewing Company and Animas Brewing Company.
Tea
Tea is a popular beverage made by steeping leaves in hot water. It comes in a wide range of varieties, including black, green, white, oolong and herbal teas, each offering unique flavors and health benefits. The differences in taste and characteristics arise from the processing methods and oxidation levels of the leaves. Whether served warm or chilled over ice, tea is a popular choice for its herbal versatility. In Durango, Create Art and Tea and Old Barrel Tea Company both offer loose leaf tea in unique blends characteristic of the Southwest and its abundance. Find more signature seasonal blends that incorporate the unique characteristics of native plants in at local markets and specialty stores, such as Dancing Willow Herbs.
Kombucha
Kombucha is a fermented beverage made from sweetened tea and a symbiotic culture of bacteria and yeast (SCOBY). The fermentation process gives kombucha its characteristically tangy flavor and also produces probiotics, which are beneficial for gut health. Kombucha is available in a wide variety of flavors, ranging from fruity to herbal, and can be found at many local grocery stores, including Durango Natural Foods, Nature’s Oasis and Natural Grocers.
Agua Frescas
Those looking for a naturally-flavored alternative to soda this summer might want to try agua frescas. Typically served chilled, the drink is very hydrating in hot weather. The light and refreshing beverage is made from blended fruits, flowers or seeds mixed with water, sugar and sometimes lime juice. It can be made in a variety of flavors, like hibiscus or watermelon. Adding herbs, such as basil or cilantro, or a pinch of spice, like cayenne, can balance the sweetness of the mixture. Find agua frescas in Durango at Uncle’s Fixins food truck located at VFW Post 4031 at 1550 Main Ave.
Beer
Colorado is known for its awardwinning craft breweries, which often focus on enhancing quality, flavor and techniques to drive industry innovation and national trends. From hoppy IPAs to rich stouts and creative seasonal brews, Durango’s breweries approach each beer style differently, and that makes for a well-rounded experience, where everyone can find something they enjoy on draft. Tour the Southwest and sample a variety of brews in Durango and the surrounding area.
Cider
Cider is an alcoholic beverage made primarily from fermented apple juice, although other fruits can also be used. The sweetness, flavor and carbonation of cider can vary, ranging from crisp and dry to fruity and sweet. The flavors are influenced by the types of apples or other fruits used, as well as the specific fermentation and production methods employed. Many people enjoy cider for its light, refreshing, and natural flavors. In the Four Corners, two notable cider producers, EsoTerra Ciderworks and Fenceline Cider, offer delightful drinks available in taprooms and local liquor stores.
Wine
Wine is an alcoholic beverage made from different varieties of fermented grapes, resulting in a wide range of flavors, colors and aromas. These complexities make it a popular choice to pair with meals. Common types of wine are red, white and rose, each influenced by where the grapes are grown and production methods. Some notable wineries in the Four Corners region include Fox Fire Farms, Wines of the San Juans, Yellow Car Country Wines and Sutcliffe Vineyards.
Liquor
Typically made from fermented grains, fruits or vegetables, liquor is a beverage that undergoes a distillation process to increase its alcohol content. Popular types of distilled spirits include gin, rum, tequila, vodka and whiskey. Each spirit has its own unique production method which gives it a different flavor profile. Distilled spirits may be enjoyed neat or mixed into a variety of cocktails. In the Four Corners region, KJ Wood Distillers, Durango Craft Spirits and Honeyville Distillery are a few notable producers of distilled spirits in Southwest Colorado. n
Rupert’s is a charming restaurant in Durango, Colorado that serves up delicious breakfast and lunch options. With a cozy atmosphere and friendly staff, it’s the perfect spot to start your day with a hearty meal or enjoy a leisurely lunch.
Signature Items
VEGAN FRENCH TOAST
grilled French bread dipped in a coconut and hemp milk batter, flavored with chia seeds, cinnamon and nutmeg
LOX BENEDICT
lox, avocado and poached eggs on an english muffin topped with hollandaise and chive oil
LAKESIDE BURGER
our handmade Angus burger on a brioche bun with onion, tomato, dill pickles and lettuce
RUPERT’S CLASSIC REUBEN
grilled marble rye, corned beef, Gruyere Swiss cheese, sauerkraut, Thousand Island dressing
RUPERT’S SPICY BLOODY MARY
house-made bloody mix with jalapeno-infused
Elevate vodka, garnished with pepper jack cheese, pepperoncini, olives and jalapeno bacon
American · Diner
810 East College Drive, Durango (970) 764-4228
eatruperts.com
Open daily 7 a.m.-2 p.m.
Eat. Drink. Amazing views. Join us at The Clubhouse, where everyone is welcome to enjoy one of the best views and dining experiences in the valley. Whether here for a relaxing afternoon or lively evening out, our stunning outdoor space offers the perfect setting. Our incredible new menu features fresh, flavorful dishes crafted with care, and our cocktails are creative, refreshing and designed to impress. Whether you’re a local or just passing through, The Clubhouse is your new go-to spot for great food, amazing drinks and unforgettable scenery. Come experience the perfect blend of taste, atmosphere and hospitality.
Signature Items
PESTO MARGHERITA PIZZA
house-made pesto, fresh mozzarella, sun-dried tomatoes, basil, extra virgin olive oil, and shaved Parmigiano-Reggiano.
SUMMER KALE SALAD
lacinato kale and seasonal greens tossed with strawberries, blackberries, roasted beets, candied pecans, and goat cheese, finished with a balsamic reduction and pear vinaigrette.
GRILLED ONO
ono, grilled to a perfect medium-rare, served over creamy farro with roasted seasonal vegetables, fresh herbs, and a Mediterranean olive relish.
MUSSELS BARCELONA
blue mussels sautéed with Spanish Chorizo, tomatoes, sweet onions, and basil. served with grilled artisan bread.
PAR-FECTION CUTS
discover our new à la carte steak selection, featuring filet mignon, New York Strip, and rack of lamb. pair with signature sauces and indulgent sides like truffle mac & cheese or loaded au gratin potatoes.
American . Comfort
589 County Road 252, Durango (970) 247-4980
daltonranch.com
Tuesday-Sunday 12noon-8 p.m.
Reservations recommended
Enjoy a seasonal menu developed by Dave Cuntz, who was awarded 2021 Chef of the Year by the Colorado Restaurant Association. Along with delicious nightly specials, The Roost offers affordable, family-friendly dining in a convenient downtown location with a wide variety of options including mouthwatering prime rib. Pair your meal with a glass of wine, craft beer or signature cocktail. Save room for one of our house-made desserts, including Nana Pat’s Cookie Dough Brownie ala mode. Ask your server about the spiked version –you’ll be glad you did!
Signature Items
TOMAHAWK DUROC PORK CHOP
country-fried 14-ounce tomahawk Duroc pork chop, mashed potato, maple bacon chutney, green beans
GREAT LAKES WALLEYE
pan-seared walleye, braised Heirloom kale and crispy brussels sprouts with a wild rice blend and lemon pancetta butter sauce
PORTERHOUSE AND BBQ SHRIMP
14-ounce Sterling Silver porterhouse steak, barbecue shrimp, caramelized onions and mushrooms, steak butter, truffle and Parmesan potato wedges
VEGETARIAN MUSHROOM BALLS
savory mushroom balls resting on basmati rice and topped with chermoula sauce
CHICKEN-FRIED STERLING SILVER RIBEYE
chicken-fried ribeye, sausage gravy, green chile, cheddar mashed potatoes and fiesta corn
American · International influence
128 E. College Drive, Durango (970) 946-4661
theroostdurango.com
Tuesday-Saturday 5-9 p.m.
Signature Items
GRILLED NAAN
grilled naan bread with melted mozzarella, roasted vegetables, mushroom, artichoke, spinach, mango ginger chutney dipping sauce
MAHI-MAHI TACOS
marinated mahi-mahi on flour tortillas with queso, avocado, mango pico de gallo, cole slaw and cilantrolime sauce
WEDGE BLOSSOM SALAD
bacon, cheddar, bleu cheese crumbles, tomato and avocado with a balsamic reduction
CREPES
white chocolate creme brulee cheesecake crepes with wild berries
indulge while dining out Just desserts
One of the benefits of dining out is the opportunity to try new and unique combinations of flavors. Dining out presents the perfect opportunity to indulge in decadent desserts, especially at these local restaurants with impressive, homemade confections.
1. Crème brûlée
Despite having only a few simple ingredients, crème brûlée is an elegant and rich dessert. According to NYT Cooking, most crème brûlée recipes require the use of a small propane torch to toast the top of the dessert to achieve a crackled, sugary top. Vanilla is the custard of choice in this dessert, but some pastry chefs experiment with additional flavors.
Local recommendation: Eolus Bar and Dining
2. Tiramisu
Tiramisu is a layered treat consisting of lady fingers cookies dipped in espresso and topped with sweet and creamy mascarpone cheese and cocoa. This layered Italian dessert is very simple, but decadent nonetheless. One of the most common ways to modify the traditional tiramisu is to replace the espresso to infuse different flavors. Some use coffee liquor, dark rum, Marsala wine, amaretto or fruit juice.
Local recommendation: Seasons of Durango
3. Cannoli
Dig into a Sicilian pastry made from tube-shaped shells of crispy fried dough, stuffed with a creamy filling made from a ricotta cheese base. The snack can be adapted to use regional ingredients, which may include adding chocolate chips or orange zest to the filling and decorating with melted chocolate, powdered sugar or chopped nuts for added flavor and texture.
Local recommendation: Perbacco Cucina Italiana
4. Crêpes
A classic treat originating from France, crêpes are thin pancakes made from flour, eggs, milk and butter. They can be filled with sweet ingredients like custard, sliced fruit and chocolate or hazelnut spreads, or savory ingredients like cheese, meats and vegetables. Crêpes can be topped with powdered sugar, syrup, fruit preserves or whipped cream and customized with different flours and milk types.
Local recommendation: Michel’s Corner Crepes
5. Ice Cream
A timeless classic, ice cream is a frozen dessert made from a blend of milk, cream and sugar. It can come in countless flavors, from classic vanilla and chocolate to more adventurous combinations like salted caramel, lavender honey or matcha green tea. Ice cream can be served in cones, sundaes or milkshakes, and topped with sprinkles, nuts, fruit or syrups for a personal touch.
Local recommendation:
Cream Bean Berry
6. Cheesecake
An indulgent and versatile dessert, cheesecake is made of a soft cheese, such as cream cheese or ricotta, combined with eggs and sugar. Though prepared in baked or unbaked forms, it is usually served chilled. Infuse flavors into the filling and craft a crust with crushed cookies or graham crackers. Decorate with toppings such as fruit, whipped cream, nuts, cookies or sauce for added flavor and visual appeal.
Local recommendation: 636 Main Ave
7. Churro
Originating from Spain, churros are deep-fried dough pastries coated in a sweet cinnamon sugar mixture. Crispy on the outside and soft on the inside, they are often served warm and can be dipped in chocolate, caramel or dulce de leche. A classic treat at fairs or festivals, churros are also commonly found at restaurants that serve Mexican or Spanish cuisine.
Local recommendation: Nayarit Mexican Casual Cuisine
8. Sopapillas
Sopapillas are fluffy, deep-fried pastries that are typically served warm and dusted with powdered sugar. Often found in Mexican and Southwestern cuisine, these treats are light and airy, with a crispy exterior. They are commonly drizzled with honey or served with a side of chocolate or caramel dipping sauce for extra sweetness.
Local recommendation: Los Amigos del Sur
9. Eclairs
Éclairs are a classic French pastry made from choux dough, filled with rich cream and topped with a glossy layer of chocolate glaze. The light, airy texture of the dough perfectly complements the smooth, vanillaflavored pastry cream inside. Éclairs can also be flavored with coffee, chocolate or fruit, making them an elegant and customizable treat.
Local recommendation: Jean Pierre Bakery, Cafe and Wine Bar
10. Macarons
Macarons are delicate French confections made from almond flour, egg whites and sugar. These colorful treats have a light, airy texture, and consist of two round, crisp shells with a creamy filling, often flavored with ganache, buttercream or jam. Macarons come in a variety of vibrant colors and flavors, making them a popular and elegant dessert for special occasions or a sweet indulgence.
Local recommendation: Mountain Dough Baking Company
Each of these desserts is a treat in its own right, offering a variety of textures and flavors. Whether in the mood for something creamy, crunchy or gooey, these indulgences elevate the experience of dining out. n
Cuckoo’s has been serving Durango’s best wings and Broasted chicken since 1999. We serve fresh, all-natural products that are cooked to order in a family-friendly atmosphere. Our chicken is healthier than fried, crispy on the outside and moist and juicy on the inside, with wonderful flavor throughout.
Cuckoo’s is the spot to catch your favorite team on one of our multiple TVs, with DirecTV sports programming. To satisfy your sweet tooth, we added soft serve ice cream to our menu!
Signature Items
WING SAUCES
almost 30 wing sauces with varying degrees of sweet and spicy sauces, including buffalo, barbecue, teriyaki, bumbleberry-jalapeno, Asian Persuasion and honey chipotle sauces
CHICKEN WINGS
large, meaty, vacuum-marinated, hand-breaded, deepfried under pressure and covered in your choice of our signature sauces
CHICKEN FINGERS
hand-breaded chicken tenderloins cooked to perfection, tossed in your choice of our signature sauces
STEAK AND CHEESE SANDWICH
shaved steak with American cheese and sauteed onion on a hoagie with fries or potato wedges
SOFT SERVE ICE CREAM
vanilla, chocolate or swirl with choice of toppings
First Place Best Hot Wings
American . Casual
128 East College Drive, Durango (970) 259-6322
cuckooschicken.com
Check our website for hours
Outside Magazine writes, “The wizards at Durango’s East by Southwest craft some of the most imaginative sushi in the west.” Come experience vibrant Japanese-fusion cuisine featuring fresh, organic ingredients, freerange meats, sustainably-sourced seafood and extensive vegetarian and gluten-free options.
Signature Items
SUSHI AND SASHIMI
tuna, yellow tail, red snapper, sea bass, wild salmon, octopus, oysters
12-HOUR RAMEN
12-hour pork broth, ramen noodles, porkbelly, soft egg, spinach, togarashi, scallions, bamboo shoots
TEA SMOKED DUCK
vanilla black rice, yuzu ginger sauce, quince chutney
TIRADITOS
yuzu, lime, pink salt, kaffir lime oil
FABULOUS SUSHI ROLLS
Triple Tuna, Philly Roll, Hamachi Love, Vampiro Hamango, Dragon Roll, Boomshiki, Lotus Blossom
Sushi . Steak . Fusion 160 East College Drive, Durango (970) 247-5533 eastbysouthwest.com
Lunch Monday-Saturday 11:30 a.m.-2:30 p.m.
Dinner daily 4:30-8:30 p.m.
Happy hour daily 4:30-6 p.m. (excluding holiday weekends)
El Moro embraces Durango’s Victorian heritage and reflects its history. In the early 1900s, 945 Main Ave. was the El Moro Saloon. Today, it feels similar to the original saloon with bare red brick walls, tin ceilings, hardwood floors and heavy wooden tables. The simple and memorable dishes are designed to blend classic, old-world preparations with exciting flavors and techniques of modern cuisine. El Moro offers selections ranging from burgers and handmade sausage to flavorful entrees utilizing chef-selected ingredients. El Moro’s bar offers spirits found nowhere else coupled with some of the most talented and visionary bartenders in the country.
Signature Items
GRILLED OCTOPUS
‘nduja vinaigrette, crispy Yukon Gold potatoes, aioli, chicory, chives
LUMACHE
pork sugo, Calabrian chiles, ricotta salata, mint
GRILLED TROUT
new potatoes, sauce gribiche, asparagus, crispy leeks
First Place Best Bar/Pub
First Place Best Bartender
Second Place Best Cocktails
Modern rustic
945 Main Ave., Durango (970) 259-5555
elmorotavern.com
Monday-Sunday 4-10 p.m.
Open Friday-Saturday until 11 p.m.
Brunch Saturday-Sunday 9 a.m.-2 p.m.
Grassburger is the award-winning choice for the yummiest, juiciest, healthiest burgers in Durango. Try our 100% grass-fed, U.S. raised beef, delicious chicken patty or house-made vegan black bean burgers, french and sweet potato fries. Our 100% grass-fed beef is lower in cholesterol, high in healthy omegas, vitamins and minerals. We offer clean, nutritious, delicious food with vegan, gluten-free and dairy-free options. Come enjoy our outdoor patio and friendly service
Signature Items
GREEN CHILE JACK BURGER
grass-fed beef patty topped with New Mexico green chile, melted pepper jack cheese and lettuce, tomato, pickles, onion and our signature chipotle sauce served on a GMO free, craft-batched potato bun FRIES
add a side of regular or sweet potato fries, voted Durango’s best SHAKES
choose from vanilla, chocolate, strawberry or seasonal flavors and non-dairy options
First Place Best Fries Second Place Best Burger
American · Fast-casual
726½ Main Ave., Durango (970) 247-1081
360 South Camino del Rio, Durango (970) 403-5305
grassburger.com
Open daily 11 a.m.–9 p.m.
Peachy keen
Colorado has a reputation for growing the finest plants. While Justin Bieber wastes time flying coast to coast for his high-quality crops, Coloradans savor the sweet taste of summer by sinking their teeth into the most delicious produce.
PICKING PEACHES
• Select those with a deep, rich color. Peaches should have a vibrant, golden hue with hints of red. A pale peach may not be fully ripe. A ripe peach will release a sweet, fragrant scent that promises a juicy bite.
• Sniff to see if it has a fruity aroma. Ripe peaches should smell fragrant and sweet. If you don’t smell anything, the peach may not be fully ripe yet.
• Squeeze gently to test ripeness. Peaches should yield slightly to gentle pressure. If they’re too hard, they need a little more time to ripen. If they’re too soft, they may be overripe
• Inspect for bruises or damage. Look for peaches with no cuts or bruises. Damaged fruit tends to spoil faster.
This time of the year, regional roadside stands materialize everywhere–along the highway, beside busy intersections and in empty parking lots. Customers crowd around cardboard boxes filled with cherries, plums and other produce to purchase by the pound, including the iconic Colorado-grown Palisade peach.
Cultivating success
In the late 1800s, Colorado settlers experimented with growing crops. Sunny days and cool nights in the high desert provided ideal growing conditions for vegetables and grains, but limited rainfall made it difficult for fruit trees to survive.
To provide irrigation to the area, farmers diverted water from the Colorado River to De Beque Canyon east of Grand Junction. Over the next 20 years, the orchards planted in the valley began to thrive. By the early 1900s, over 25,000 pounds of peaches shipped annually from Palisade to other areas of the country.
Something special
Peaches grown in Colorado are known to have a firm texture and sweet, juicy flavor. Warm day temperatures help the fruit produce sugars, while cold night temperatures break the sugars down into other compounds. The result is a unique mixture of sweet and tart flavors. The low humidity also provides a better environment for growing, because it reduces the risk of encountering issues with fungus and pests.
While known for their sweet taste, peaches also contain essential nutrients that provide long-term health benefits. The fruit is rich in vitamins and minerals, including potassium, which plays an important role in the management of cardiovascular health and blood pressure.
A single large peach carries 68 calories and no saturated fats, making them a good snacking option that can help
people maintain a healthy weight. Peaches also contain vitamin A, which prevents vision loss, as well as free radical-fighting vitamin C and polyphenols, which studies have found lower an individual’s risk for cancers of the mouth, pharynx, larynx, esophagus, lungs and stomach.
Vibrant versatility
There’s no limit to the number of delicious recipes one can whip up with peaches. Whether baked, blended or grilled, peaches offer a summer flair to virtually any recipe. The fruit is a wildly popular ingredient in many different dishes, from savory salads and pizza toppings to sweet cobblers and pies.
Try grilling peach halves and drizzling with honey for a simple, delicious dessert or mix chopped peaches into a tangy salsa for a fresh twist on tacos. Their versatility also shines in beverages. For example, a peach smoothie is an energizing breakfast, while peach sangria makes a refreshing summertime cocktail.
In Colorado, the peach is more than just a fruit; it is a representation of the agricultural heritage, a symbol of the state’s pioneering spirit and ability to produce crops that are both uniquely flavorful and of the highest quality. n
Peach bars
Serves: 16-20
Ingredients
Crust/Crumb topping
1 cup granulated sugar
3 cups all-purpose flour
1 teaspoon baking powder
1⁄2 teaspoon salt
1⁄4 teaspoon ground cinnamon
1 cup unsalted butter cold, cut into cubes
1 large egg, lightly beaten
Peach layer
1⁄2 cup granulated sugar
1 tablespoon cornstarch
1⁄4 teaspoon ground cinnamon
5 large peaches, peeled and diced
1 teaspoon fresh lemon juice
Icing
1 cup powdered sugar
1⁄4 teaspoon almond extract
1 tablespoon milk
(more or less for desired consistency)
Instructions
1. Preheat oven to 350 degrees Fahrenheit if using a glass pan or dark metal pan, or 375 F for a light metal pan. Lightly grease or spray a 13 x 9-inch baking pan and set aside.
2. In a medium bowl, whisk together 1 cup of sugar, 3 cups of flour, baking powder, salt and cinnamon. Using a pastry cutter, blend in the butter until the mixture resembles coarse sand. Add the lightly beaten egg and mix until the dough starts to hold together, but is still crumbly. Gently press a little more than half the dough into the prepared pan. (Optional: Use a food processor to process these ingredients.)
3. In a large mixing bowl, whisk together the sugar, cornstarch and
cinnamon. Add the diced peaches and toss to combine. Drizzle the lemon juice over the peaches and toss to coat. Pour the peach mixture over the crust and spread evenly.
4. Using your hands, press together handfuls of the remaining crumb topping to create clumps. Scatter the clumps and remaining crumbled topping over the fruit layer, leaving some peaches showing through.
5. If using a glass pan, bake at 350 Fahrenheit for 50 to 55 minutes or until lightly browned. If using a metal pan, bake at 375 Fahrenheit for 40 to 45 minutes. Cool completely, then chill before cutting and icing.
6. Whisk together the powdered sugar, almond extract and milk. Drizzle on the bars just before serving. n
Courtesy of Saving Room for Dessert
Originally from Nepal, Karma Tenzing Bhotia brought his experience as an award-winning executive chef to Himalayan Kitchen. He spent eight years as a chef in Austria, mastering the art of combining the bold flavors of Nepal with the subtleties of European cuisine. His expertise with fresh herbs and spices to create flavorful dishes.
Signature Items
LUNCH SPECIAL
choice of chicken curry or aloo gobi served with vegetable curry, saag, cucumber salad, rice, naan, gulab jamun for $15
MIXED GRILL PLATTER
lamb, shrimp and chicken, marinated overnight and roasted to perfection served on a sizzling platter of freshly grilled onions
ANNAPURNA SHRIMP
pan-fried shrimp with bell pepper, zucchini, green chile, tomato and cilantro
HIMALAYAN MOJITO
a refreshing drink made with vodka, ginger syrup, fresh lime, mint and ginger beer
Second place Best Asian Cuisine
Second place Best Vegan/Vegetarian
Nepalese · Indian · Tibetan
992 Main Ave., Durango (970) 259-0956
himalayankitchendurango.com
Tuesday-Sunday
Lunch 11:30 a.m.-2:30 p.m.
Dinner 5-9 p.m.
Open Friday-Saturday until 9:30 p.m.
Place an online order
Benvenuto a Mamma Silvia’s! We craft traditional Italian cuisine inspired by Mamma Silvia’s family recipes. We cook from scratch to order “al momento” using the best ingredients with attention to detail. Please join us and share Mamma Silvia’s joy in cooking for family and friends.
Signature Items
PENNE ALA RUSTICA
Italian sausage, roasted peppers, eggplant, San Marzano tomato, basil, pecorino cheese
LINGUINE ALA PESCATORE
lobster, clams, mussels, shrimp, squid, scallops, San Marzano tomato, seafood broth
ARAGOSTA VIVA AL FRA DIABOLO
live Maine lobster, linguine, spicy tomato sauce
VEAL OR CHICKEN MARSALA
cremini mushrooms, Marsala wine, demi glace, butter
MAMMA’S LASAGNA
sweet sausage and beef ragout, ricotta, mozzarella, marinara, bechamel sauce
Italian . Fine dining
150 East College Drive, Durango (970) 247-5533 mammasilvias.com
Open daily 4:30–8:30 p.m.
Early Bird Special 4:30–5:30 p.m.
Nayarit is an extraordinary, award-winning Mexican restaurant, featuring delicious authentic dishes made with high-quality ingredients. Specialty margaritas and amazing ambiance.
Signature Items
MOLCAJETE DE MARISCOS
scallops, octopus, shrimp, tilapia, calamari, clams, and cactus with chorizo and cheese in volcanic rock bowl
STREET TACOS
11 specialty meat, chicken or seafood options placed in a soft corn tortilla, topped with lettuce, onions, cilantro and salsa
HOUSE MARGARITAS
created with the freshest ingredients
MAHI-MAHI TACOS
filet of mahi-mahi seasoned and grilled served with vegetables and rice
Second Place
Best Mexican Food
Second Place
Best Servers
Mexican
1135 South Camino del Rio, Durango (970) 259-4114 nayaritmexicandurango.com
Monday-Friday 11 a.m.-9 p.m.
Saturday-Sunday 11 a.m.-10 p.m.
Come experience Durango’s favorite Asian-fusion bar and lounge, Pop Sushi. We offer an extraordinary, warm atmosphere with the finest Asian cuisine including sushi and creative specialty items. Enjoy a cocktail, and relax while our professional chef creates your freshly prepared meal. Pop Sushi is truly a unique dining experience. This establishment is locally owned and operated.
Signature Items
CURRY RAMEN
curry base soup noodle with chicken, red onions, cilantro, baby bok choy and green onions
BEEF HIBACHI
sautéed beef tenderloin, broccoli, onion, carrots and ginger sauce
CHICKEN TERIYAKI
glazed chicken thigh with sauteed broccoli, onions and carrots
HAMACHI SUPREME
yellowtail jack, orange segments, ponzu, Thai chili, garlic and tobiko
SHRIMP SHUMAI
steamed dumplings with spicy soy sauce, scallions and cilantro
First Place Best Asian Cuisine
First Place Best Happy Hour
First Place Best Seafood
First Place Best Sushi
Asian-fusion . Sushi
42 County Road 250, Unit 400, Durango (970) 422-8182
popsushidurango.com
Sunday-Thursday 4-9 p.m.
Friday-Saturday 4-9:30 p.m. Pop Hour 4-5:30 p.m. and Mondays 4 p.m.-close
Steamworks Brewing Company opened its doors in Durango in September 1996. The family-friendly brewpub offers award-winning craft beer, delicious and creative fare, and a fun atmosphere. Stop by to experience what the award-winning team of brewers have put on tap! The culinary program at Steamworks is unmatched in the region, in both breadth and quality of offerings. The diverse menu features regionally-raised meats, sustainably-sourced seafood, healthy salads, flavorful pizza and Southwestern-style dishes. Enjoy internationally recognized brews and thoughtfully prepared food, just steps from Main Avenue.
Signature Items
INDONESIAN PEANUT SALAD
rice noodles, greens, cucumbers, chicken, sesame seeds, carrots, peanut sauce
RICO BURGER
ale-braised onion, blue cheese, buffalo sauce
CAJUN CAVATAPPI PASTA
all-natural chicken breast, Gosar Ranch andouille sausage, poblano peppers, onion, Cajun cream sauce
Second Place Best Brewery
Second Place Best Casual Dining
Second Place Best Fries
Third Place Best Bar/Pub
Third Place Best Restaurant
Third Place Best Servers
American . Brewpub . Southwestern
801 East Second Ave., Durango (970) 259-9200 steamworksbrewing.com
Sunday-Thursday 11 a.m.-10 p.m.
Friday-Saturday 11 a.m.-11 p.m.
Sunnyside Farms Market is Durango’s specialty market, craft butcher shop and deli / bistro, featuring all things delicious under one roof. While you’re in enjoying our signature house-made sandwiches, salads and soups, be sure to shop our curated selection of specialty grocery items. Make a stop at the butcher counter, stocked daily with pasture raised beef, pork, lamb, poultry and premium seafood. Try our chef-prepared take and bake meals and meal kits, local products and gourmet snacks. Visit Brightside Spirits, located inside the store for a quality selection of wine, spirits, craft beers, seltzers, canned cocktails and more.
Signature Items
PITMASTER
smoked pulled pork in spicy barbecue sauce topped with cole slaw and pickles on a Kaiser roll
SANTA RITA
roasted turkey, green chile, cheddar, tomato, romaine, aioli, hoagie roll
BISTRO
roast beef, Swiss cheese, caramelized onions and Dijon mustard on a baguette with au jus for dipping
BALBOA
genoa salami, capicola, mortadella, provolone, romaine, tomato, red onion, pepperoncini, Italian vinaigrette, hoagie roll
PURPLE CLIFFS SALAD
mixed greens, Asian-style slaw, cashews, mango, avocado, Asian-style vinaigrette
Deli . Market . Butcher shop
1305 Escalante Drive, Suite 101, Durango (970) 375-6400
sunnysidefarmsmarket.com
Check website for hours
Nestled high in the serene mountains of the Weminuche Wilderness, our family restaurant invites you to indulge in a harmonious blend of wholesome cuisine and lively ambiance. Embracing a rustic charm, our restaurant sets the stage for memorable gatherings. Feast on high-quality American fare crafted with passion and precision, while relishing the sights of nature’s majesty through panoramic windows or porches. Our dedication to family-friendly entertainment extends to live music performances and outdoor adventures, ensuring every visit is an escape into togetherness amid the pines and mountains. Welcome to the Weminuche Woodfire Grill, where nature’s beauty meets culinary delight!
Signature Items
THE SAN JUAN
choice of burger or chicken topped with green chile, whiskey onions, cheese, lettuce, tomato and Weminuche sauce
SUPREME PIZZA
pepperoni, sausage, mushroom, bell peppers, onions, olives, mozzarella
PULLED PORK SAND W ICH
smoked pulled pork, coleslaw and barbecue sauce
WINGS
juicy chicken smothered in your choice of buffalo, barbecue, cherry chipotle, atomic pineapple, sweet chile
American
18044 County Road 501, Bayfield (970) 884-7153
weminuchegrill.com
Open daily 11 a.m.-9 p.m.
Located inside Nature’s Oasis, Jack’s Meat Market carries only the highest quality of meats, including pork, chicken, fish, seafood and more. All products are free of hormones and antibiotics, and raised sustainably, including fish or seafood that may not be wild caught. To make life a little easier, readyto-cook meals are made daily including meatballs, crab cakes, meat loaf and carne asada. Jack’s has a variety of specialty meats that are not displayed in cases including lobster, crab legs, quail, duck, deer, elk, buffalo and other wild game. Ask what is available or what you specifically would like to find.
Meats . Seafood . Poultry
300 South Camino del Rio, Durango (970) 247-1988
naturesoasismarket.com
Monday-Saturday 8 a.m.-8 p.m.
Sunday 8 a.m.-7 p.m.
Home to the “coolest” beer cave in the Four Corners region. Offering your favorite beers, spirits, wines and other beverages, including zero alcohol options at affordable and competitive prices. Convenient, local and great savings, including discounts when you buy multiple bottles of wines. We have an in-house first level sommelier, are connected to Nature’s Oasis for easy shopping, and located five minutes south of downtown Durango.
Beer . Wine . Liquor
300 S. Camino del Rio, Durango (970) 247-1988
naturesoasismarket.com
Monday-Saturday 8 a.m.-8 p.m.
Sunday 8 a.m.-7 p.m.
Smoke show
a beginner’s guide to smoking food
Smoking incorporates unique flavors to a wide variety of foods. Like other approaches to cooking, smoking involves a learning curve that may include some trial and error. Grilling enthusiasts who want to try their hand at smoking food should keep these tips in mind.
There’s no shortage of ways to add flavor to foods when cooking at home. Smoking food is one method that has grown increasingly popular in recent years.
• Remember the mantra “low and slow.”
Low and slow is the preferred method among cooks experienced in smoking. The method involves cooking foods at low temperatures for long periods of time. When smoking, unlike with traditional grilling, cooks want to ensure the food is not directly over a flame. Smoking stones can be used to absorb and deflect heat, and similar products can accomplish the same. That absorption and deflection allows foods to cook slowly, which in turns helps impart the smoky flavor people love.
• Consider adding water to create moisture.
A water pan inside the smoker can ensure foods remain moist while smoking. Long cooking times can dry foods out, but the water in a water pan can make the environment inside the grill more humid.
• Add flavor with wood.
Seasoned wood chunks and wood chips can add flavor to foods, and such products are readily available at many grocery stores and home improvement retailers. Choice of chunk or chips depends on which type of smoker individuals have. The grilling experts at Weber advise using chips when light smoking for less than an hour. If smoking for an hour or more, Weber advises using chunks.
• Consider accessorizing an existing grill.
Smokers or grills that can accommodate smoking can be expensive, and cooks who already have reliable charcoal or gas grills may not be able to justify such an investment. In such instances, smoker boxes, which sit on an existing grill grate and make it easy to transform grills into makeshift smokers, can do the trick. In addition, smoker attachments that can be attached to gas and charcoal grills can enable a less expensive introduction to smoking foods.
• Monitor temperatures. Temperature is important when smoking foods. If temperatures rise too quickly, foods can quickly become dry and overcooked. If temperatures do not rise, foods can sit on the grill for hours on end. Each recipe is unique and will suggest an ideal temperature range when cooking foods slow. That may require staying home and monitoring the grill temperature, periodically adjusting vents to maintain a steady temperature. Many smokers now enable users to monitor temperatures via a smartphone app, and those can be useful for cooks who cannot stick around the house for the duration of the smoking.
Smoking is a popular way to cook foods over an open flame. Smoking may involve some initial trial and error, but the results are well worth navigating the learning curve n
Grill safety
These simple safety measures can ensure summer grilling season goes off without a hitch.
• Use a grill outdoors only. Never use a grill indoors, and that includes garages with the doors open. Before lighting a flame, make sure the grill is at least three feet from siding, deck rails and eaves.
• Establish a safe zone. A three-foot space around the grill can decrease the likelihood that children and pets will run into and potentially tip over the grill.
• Open a gas grill before lighting it. Charcoal grills, hybrid grills and smokers cannot be lit unless the lid is lifted. To prevent dangerous gas buildup and potential explosions, always open the lid of a gas grill before turning the ignition switch.
• Keep an eye on the grill at all times. It’s tempting to walk away from a grill while food is cooking, but someone should always be tasked with staying close to the grill. If cooks must walk away, ask another adult to stay close to the grill until you return.
• Clean the grill regularly. Routine cleaning of the grill is both healthy and safe. Cleaning helps to ensure the cooking surface is clean and unlikely to cause food poisoning. Plus, a grease-free grill poses less of a fire hazard.
• Let coals cool before discarding them. Coals from the grill should be given ample time to cool before they’re removed from the grill and discarded.
• Turn the gas valve off after cooking. When cooking with gas grills, cooks must remember to turn the valve to the off position once all the food has been cooked. n
Enjoy an Old West Cowboy music and comedy show with Chuckwagon Supper at the Bar D Chuckwagon. Durango’s favorite family entertainment and theme park since 1969. Open Memorial Day weekend through the last Saturday in September rain or shine. Book your reservation today!
Barbecue · Country cooking
8080 County Road 250, Durango (970) 247-5753
bardchuckwagon.com Opens by 4:30 p.m. Dinner served at 6:30 p.m.
Taco Boy offers authentic Mexican food in a fast-casual atmosphere. The menu a variety of traditional including burritos, enchiladas, quesadillas, tacos and Every dish is made-to-order from the kitchen.
Mexican • Fast-casual
Taco Boy offers authentic Mexican food in a fastcasual atmosphere. The menu features a variety of traditional entrees, including burritos, enchiladas, quesadillas, tacos and tortas. Every dish is made-toorder fresh from the kitchen.
Mexican
150 Confluence Ave. #101C, Durango (970) 422-8399
2477 Main Ave., Durango (970) 422-8223
150 Confluence Ave. #101 C, Durango (970) 422-8399 tacoboycolorado.com
126 W. Mill St., Bayfield (970) 884-9527
Monday-Saturday 8 a.m.-9 p.m. Sunday 8 a.m.-8 p.m.
Kid-friendly • Dine-in • Carryout
Barbecued nachos
When it comes to parties, nachos offer a convenient and tasty option which works as a snack, appetizer or even a main course. Nacho flavors run the gamut from Latin-inspired to chili-covered to everything in between. Pair the smoky flavor of slow-cooked barbecue with the classic toppings like jalapeño peppers and cheese.
Serves 4-6
Ingredients
3 ounces (about 1 cup) pulled pork
3 ounces (about 1 cup) pulled chicken
3 ounces (about 3 slices)
sliced and chopped barbecued brisket
1½ cups favorite mild barbecue sauce
¾ (10-ounce) bag tortilla chips
1 cup shredded Monterey Jack cheese
1 cup shredded mild cheddar cheese
15 pickled jalapeño slices
Instructions
1. Preheat the oven to 400 degrees Fahrenheit.
2. Combine the meats and barbecue sauce in a small saucepan over medium heat.
3. Spread half of the tortilla chips on a small cookie sheet. Cover the chips with half of the meat and sauce. Top with half of each cheese.
4. Repeat the process on top of this layer, using the other half of the ingredients.
5. Bake until the cheese is completely melted, about 10 minutes. Remove and top with the jalapeños. n
Source: “Virgil’s Barbecue Road Trip Cookbook” (St. Martin’s Press) by Neal Corman
Farmers markets
SOUTHWEST COLORADO
Bayfield
1328 County Road 501, Bayfield
Saturdays 8 a.m.-noon Tuesdays 4-7 p.m.
May-October
Cortez
20 South Elm St., Cortez
Saturdays, 7:30-11:30 a.m. June 7-Sept. 27
Saturdays, 8:30-11:30 a.m. Oct. 4-25
Durango
259 West Ninth St., Durango Saturdays, 8 a.m.-noon
May 10-Oct. 25
Dolores
420 Central Ave., Dolores Wednesdays, 4-7 p.m.
June-September
Mancos
150 East Grand Ave., Mancos Thursdays, 4-7 p.m.
June-October
Ridgway
201 North Railroad St., Ridgway Fridays, 10 a.m.-2 p.m.
May 23-Oct. 17
Telluride
South Oak St., Telluride 10:30 a.m.-3:30 p.m.
May 30-Oct. 10
NORTHWEST NEW MEXICO
Aztec
1409 West Aztec Blvd., Aztec Wednesdays, 4:30-7 p.m.
July 9-Oct. 29
Bloomfield
510 West Sycamore Ave., Bloomfield Thursdays, 4-6 p.m.
July 10-Oct. 30
Farmington
3041 East Main St., Farmington Tuesdays, 4-6 p.m.
July 1-Oct. 28
301 West Animas St., Farmington Wednesdays 3-6:30 p.m.
Saturday 11 a.m.-3 p.m.
June-October
Kirtland
47 Road 6500, Kirtland Mondays, 5-7 p.m.
July 3-Oct. 30
Shiprock
N693 Highway 64, Shiprock Wednesdays, noon-6 p.m.
Saturdays, 8 a.m-noon
July-October
Si Señor is Farmington’s vibrant spot for authentic New Mexican cuisine. Since 1997, we’ve been delighting diners with dishes crafted from freshly-roasted Hatch Valley chiles. Dive into our house-made tortillas and sopapillas, or enjoy the zest of our signature salsa. Whether you dine under our cozy patio, use our convenient drive-thru or let us cater your events, Si Señor delivers a memorable, flavorful experience. Join us for a meal where tradition meets taste, and every guest leaves with a smile.
Signature Items
SI SEÑOR STEAK
boneless ribeye paired with cheese enchiladas smothered in your choice of chile sauce, and accompanied by rice, beans and guacamole
TACO SALAD
crunchy taco shell bowl, brimming with fresh greens, ground beef and cheese
STUFFED SOPAPILLAS
choice of meat, smothered in chile and cheese
BREAKFAST BURRITO
eggs, hash browns, diced green chile and your favorite breakfast meats
SEÑOR-RITA MARGARITA
refreshing blend of local agave spirit and fresh lime juice
New Mexican . American
4015 East 30th St., Farmington (505) 324-9050 sisenorfarmington.com
Drive-thru open daily 7 a.m. to 9 pm..
Monday-Thursday 10:30 a.m.-9 p.m.
Friday-Sunday 7 a.m.-9 p.m..
The Chile Pod is driven by the desire to create moments of exquisite delight through the savory exploration of New Mexican-inspired food. We thrive in creating cuisine that will linger in your mouth and in your memory, bringing you back again and again. Every one of your senses will be satisfied. The menu showcases our award-winning chile and New Mexican-inspired mac and cheese. Get your crave on today!
Signature Items
CARIBEE ALASKAN SOCKEYE SALMON
red chile caribe and honey glazed 8-ounce salmon served with cilantro lime and asparagus rice
BUBBA BURGER
two 7.5-ounce patties topped with Swiss and American cheese, Hatch green chile and your favorite toppings
BONE-IN RIBEYE
charbroiled to your preferred temperature, served with garlic, rosemary steak fries, herbed butter and a grilled jalapeno
FRITO PIE
house-made pinto beans topped with our award-winning New Mexico-style chile, corn chips, romaine lettuce and ripe tomatoes
New Mexican . Family restaurant
121 West Main St., Farmington (505) 252-4585
cravethechilepod.com
Tuesday-Saturday 11 a.m.-9 p.m.
attend fun food and beverage events Dance, drink and dine
DANDELION FESTIVAL
Saturday, May 3
Rotary Park, 1565 East Second Ave., Durango dandelionfestivaldurango.org
Celebrate spring and organic land stewardship with Turtle Lake Refuge, the City of Durango and the Durango Creative District. Every year, the Dandelion Festival brings people together for a fun affair filled with arts and crafts, live music, family-friendly activities, a Maypole dance and special performances by local groups like Durango Shimmy Mob and San Juan Secret Circus Society. Enjoy creative dishes featuring wild foraged foods, including a collaboration with Carver Brewing that transforms wild, locallyharvested dandelions and thistles into a seasonally brewed elixir.
TELLURIDE
FOOD AND VINE FESTIVAL
Friday, June 13-Sunday, June 16 Downtown Telluride telluridefoodandvine.com
As one of the largest culinary events in the Four Corners, the Telluride Food and Vine includes a variety of food-focused activities spread across eight locations in Telluride, including Oak Street Gondola Plaza, Elks Park and Reflection Plaza. The 2025 Weekend Pass grants visitors access to the VIP Hospitality Lounge and headlining events such as Butts, Legs and Sides on Friday, Borderlands on Saturday and the Grand Tasting on Sunday.
MAC AND CHEESE FESTIVAL
Saturday, June 21
Berg Park Pavillion, 400 Scott Ave., Farmington visitfourcorners.com/macaroni-andcheese-festival-farmington
Each year, this fundraiser challenges teams representing local businesses to cook a cheesy dish for a good cause. To prepare the gooiest, gourmet mac and cheese, the chefs use a variety of cheese, noodles and savory additions, such as bacon, lobster or mushrooms, to put a creative twist on the classic comfort food. Attendees can also enjoy outstanding beers, impressive wines and handcrafted cocktails, live music, entertainment and games. Best of all, proceeds from ticket sales benefit the Boys and Girls Club of San Juan County.
TELLURIDE MUSHROOM FESTIVAL
Wednesday, Aug. 13- Sunday, Aug. 17 Downtown Telluride tellurideinstitute.org
This gathering of fungi enthusiasts, such as mycologists, artists and foragers, includes exploration, lectures, presentations and workshops. It combines fungi science, culture, cuisine and community, covering topics like cultivation and identification, as well as psychedelic research and decriminalization. Explore the culinary side at the special wild food dinner, chefs alpine dinner and wild edible foray. Enjoy live music from eight regional bands. Plus, after the parade, dance the night away at the Puff Ball costume dance party.
SAN JUAN BREWFEST
Friday, Aug. 22-Saturday, Aug. 23
Buckley Park, 1200 Main Ave., Durango sanjuanbrewfest.com
The Durango Business Improvement District organizes the annual San Juan Brewfest Ticket to raise funds for United Way of Southwest Colorado. And what could be better than bands and brews in Buckley Park? Ticket holders receive a souvenir 5-ounce tasting glass and unlimited samples from up to 35 breweries–each slinging a minimum of three different beers. Pair the delightful drinks with food available for purchase. VIP ticket holders receive access to shaded seating and a catered meal.
MORE FUN FOOD AND BEVERAGE FESTIVALS IN THE FOUR CORNERS
Chile and Frijoles Festival
Pueblo, Colorado pueblochilefestival.com
Chocolate and Coffee Fest Albuquerque, New Mexico chocolateandcoffeefest.com
Colorado Chocolate Festival Denver, Colorado cochocolatefests.com
Crested Butte Wine and Food Festival
Crested Butte, Colorado cbwineandfood.org
Golden Beverage Tasting and Chili Cookoff Golden, Colorado goldenbeerchilicookoff.org
Great American Beer Festival Denver, Colorado greatamericanbeerfestival.com
Hatch Chile Festival Hatch, New Mexico hatchchilefestival.org
Melon Days
Green River, Utah melon-days.com
National Fiery Foods Show Albuquerque, New Mexico fieryfoodsshow.com
New Mexico Wine Festival Albuquerque, New Mexico Las Cruces, New Mexico nmwine.com
Palisade Peach Festival Palisade, Colorado palisadecoc.com
Santa Fe Wine and Chile Fiesta Santa Fe, New Mexico santafewineandchile.org
Steamboat Food and Wine Festival Steamboat Springs, Colorado steamboatfoodandwine.com
Strawberry Days Festival Glenwood Springs, Colorado glenwoodchamber.com
The Blood Mary Festival Denver, Colorado thebloodymaryfest.com
Whiskey Riot Denver, Colorado whiskeyriot.com
TELLURIDE BLUES AND BREWS FESTIVAL
Friday, Sept. 12-Sunday, Sept. 14. Downtown Telluride tellurideblues.com
Food and music bring people together at this three-day celebration of blues, funk, indie and rock accompanied by libations from the best breweries in the Southwest. Part of this event includes The Showcase, which is a themed pop-up that will host five intimate tasting sessions with a rotating menu featuring collaborative beers presented by the Colorado Brewers Guild. The Showcase will also kick off the event with a multi-course meal with modern beer pairings. The festival also includes children’s activities, cozy club shows, morning yoga sessions and local vendors, plus the Blisters and Brews 5K Fundraiser for Telluride Adaptive Sports Program.
PATTY ARGON GREEN CHILE CLASSIC
Saturday, Sept. 27
Yamaguchi Park, Pagosa Springs ilovegreenchile.com
An annual fiesta marking the Southwest green chile harvest, the Patty Argon Green Chile Classic includes a green chile cook-off and tasting, live music and chile roasting with a Mexican beer garden, margarita contest, food trucks and
Blondie’s Trophy Room is a full-service bar and restaurant best known for its award-winning food and friendly service. Stop by for breakfast, lunch or dinner, and choose from a wide selection of classic American fare with a Southwestern twist. Blondie’s is also a great location to enjoy entertainment, including trivia night, karaoke, billiards, live music and video games.
Signature Items
POPPERS
fresh jalapenos roasted and stuffed with cream cheese, jack cheese, green chiles and bacon
CAJUN FRIED PICKLES
juicy pickles tossed in Cajun seasoning with our signature sauce
JUMBO FRIED CHICKEN WINGS
thirteen traditional or boneless wings tossed in one of our signature sauces: original hot sauce, apricot barbecue, spicy garlic or teriyaki and caramelized pineapple
SOUTHERN FRIED CATFISH
catfish dipped in crispy beer batter, fried and served with pub-style fries and homemade tartar sauce
4-H BURGER CLUB
our signature burger with cheddar cheese, sauerkraut and spicy brown mustard topped with a grilled kielbasa and proceeds support the local youth during the annual county fair
American · Pub
45 East Main St, Cortez (970) 565-4015
First Place Best Bar/Pub
First Place Best Happy Hour
First Place Best Hot Wings
Wednesday-Thursday 11 a.m.-10 p.m.
Friday-Saturday 9 a.m.-11 p.m.
Sunday 9 a.m.-10 p.m.
El Rio Cantina is a traditional Mexican bar, and Abuela’s Kitchen provides street tacos and more. The cantina hosts fun events where guests can gather with family, friends and neighbors. Sip on handcrafted cocktails while snacking on homemade chips and salsa. We hope to see you soon!
Mexican · Street food
140 Mesa St., Mancos (702) 528-5446
Wednesday-Sunday 2-11 p.m.
Mancos Brewing Company is a great place to meet a friend, or make a new one. A place where locals love to gather, Mancos Brewing Company serves delicious wood-fired pizza and pub-style food paired with a selection of craft beer, wine, cider, seltzer and handcrafted cocktails. We host a variety of events, including pub trivia and open mic nights. Stop by on the weekend to enjoy our live music and breathtaking patio view.
Pizza . Pub food
484 East Frontage Road, Mancos (970) 533-9761
mancosbrewingcompany.com
Check website for hours
Where to eat?
CUISINE TYPE
SOCIALS
Bar D Chuckwagon
8080 County Road 250, Durango (970) 247-5753 bardchuckwagon.com
Blondie's Trophy Room
45 East Main St., Cortez (970) 565-4015
Cuckoo's Chicken House & Waterin' Hole
128 East College Drive, Durango (970) 259-6322 cuckooschicken.com
Durango Farmers Market
259 West Ninth St., Durango (970) 335-8223 . durangofarmersmarket.com
East By Southwest
Barbecue
Full-service bar
Sports bar Hot wings
to table Market
160 East College Drive, Durango (970) 247-5533 eastbysouthwest.com Sushi Steak Fusion
El Moro Spirits & Tavern
945 Main Ave., Durango (970) 259-5555 elmorotavern.com
El Rio Cantina
Rustic
140 Mesa St., Mancos (702) 528-5446 Mexican Street food
Eolus Bar & Dining
919 Main Ave., Durango (970) 259-2898 eolusdurango.com
Grassburger
726 1/2 Main Ave., Durango
360 South Camino del Rio Suite 300, Durango (970) 247-1081 . eatgrassburger.com
Himalayan Kitchen
992 Main Ave., Durango (970) 259-0956 himalayankitchendurango.com
Homeslice Pizza
441 East College Ave., Durango (970) 259-5551 2957 Main Ave., Durango (970) 422-8337 125 Mercado St. Suite 105, Durango (970) 764-4207 . homeslicedelivers.com
Jack's Meat Market
Locally grown Mountain inspired
Nepalese Indian Tibetan
Italian Casual
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com Deli Market
James Ranch Grill
33846 Highway 550, Durango (970) 764-4222 jamesranch.net
Mamma Silvia's
150 East College Drive, Durango (970) 247-5533 mammasilvias.com
Seasonal Organic
Fine Dining
bardchuckwagon
bardchuckwagon
blondiestrophyroom
cuckoos.chicken
durangofarmersmarket durangofarmers eastbysouthwest eastbysouthwest
elmorotavern elmorotavern
eolusdurango
grassburgerrestaurants grassburger
himalayanktichendurango himalayan_kitchen
homeslicepizzadurango homeslicepizzadurango
JacksDurango jacksmeatmarketdurango
thejamesranch jamesranch
mammasilvias
mammasilvias
James Ranch
Himalayan Kitchen
Cuckoo's
Mancos Brewing Company
CUSINE TYPE SOCIALS
484 East Frontage Road, Mancos (970) 533-9761 mancosbrewingcompany.com Pizza Pub Food
Nature's Oasis Deli
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
Nayarit Mexican Casual Cuisine 1135 South Camino del Rio, Durango (970) 259-4114 nayaritmexicandurango.com
Pop Sushi
Salad Sandwiches Soups
42 County Road 250, Unit 400, Durango (970) 422-8182 popsushidurango.com Asian-fusion Sushi
River Liquors
300 South Camino del Rio, Durango (970) 247-1988 naturesoasismarket.com
Rupert's Durango 810 East College Drive, Durango (970) 764-4228 eatatruperts.com
Si Senor
4015 East 30th St., Farmington (505) 324-9050 sisenorfarmington.com
Steamworks Brewing Company
801 East Second Ave., Durango (970) 259-9200 steamworksbrewing.com
Sunnyside Farms Market
1305 Escalante Drive, Suite 101, Durango (970) 375-6400 sunnysidefarmsmarket.com
Taco Boy
150 Confluence Ave., Durango (970) 422-8399 tacoboycolorado.com
The Clubhouse at Dalton Ranch 589 County Road 252, Durango (970) 247-7921 daltonranch.com
The Chile Pod
121 West Main St., Farmington (505) 252-4585 cravethechilepod.com
The Roost
128 East College Drive, Durango (970) 764-4661 theroostdurango.com
The Weminuche Woodfire Grill
18044 County Road 501, Bayfield (970) 884-7153 weminuchegrill.com
Wine Liquor
Diner
New Mexican American
Brewpub Southwestern
Butcher Shop Deli Market
Casual
Mexican American
American Upscale Lounge
mancosbrewery mancosbrewingcompany
naturesoasis
natures_oasis_durango
nayaritmexicancuisine
nayarit_mexican_cuisine
popsushidurango popsushidurango
River Liquor
rupertsdurango rupertsdurango
sisenorfarmington sisenorfarmington
steamworksbrewing steamworksbrewing
SunnysideFarmsMarket sunnysidefarmsmarket
tacoboydurango
theclubhouseatdalton
theclubhouseatdalton
chilepod thechilepod
theroostdurango the_roost_durango
theweminuchegrill theweminuchegrill
The Roost
Sunnyside Farms Market
Si Senor
