COME TO LIFE Salida Farmers Market into soups, like the traditional Mexican stews at La Diabla Pozole y Mezcal in Denver. Pueblo green chiles are often put at the forefront of the Michelin Bib Gourmand restaurant’s menu, elevating classic pozole with distinctive, focused flavors. But Colorado’s contributions don’t stop at fruits and vegetables — its dryland staples are central to crafting pastas, pastries and loaves of bread. At the farm, the Black Cat team grows their own grains used to mill flour and bake sourdough daily from a starter that’s over 20 years old, served with house-made butter. “Grains are something that Colorado does exceptionally well,” Skokan said, evidenced by the many craft breweries scattered throughout the state. He encourages visitors to see — and taste — that connection for themselves. “Spend an afternoon or an evening in a brewpub and try a couple of beers. I think the state separates itself in a really wonderful way with the great grains that we’re growing and malting.” With abundant grassland throughout the state, Colorado is also well suited for raising lamb, beef and pork — resulting in meat that’s clean, delicious and unmistakably tied to the land it comes from. The Ginger Pig , a Michelin Bib Gourmand eatery in Denver, draws from East and Southeast Asian street food, reimagined with locally grown meats. Dishes like Chinese borscht beef-and-110 1-800-COLORADO DENISE CHAMBERS
Colorado Official State Vacation Guide 2026: Page 110
