That history starts with chile parlors, which abounded on Larimer St at the turn of the century. According to Autobee, who quotes a 1902 newspaper article, the chile parlors' specialty was not the pork green chile we've come to love, but “a kind of soup, made from beef, beans and chile peppers” -- Tex-Mex-style chili with an “i”. Miller’s documents show it popping up in mountain towns like Telluride, too, where enchiladas, “hot tamales,” and more were being served. But here’s the thing... they were all run by people with names like Dunn and Fitzgerald and Walz. Autobee points to an ad by one Svensk Lunch that proudly proclaims itself “The White People’s Restaurant.” As far as English speakers were concerned, Mexican-run restaurants were “hiding in plain sight,” he says. “They had no phones, they weren’t listed in city directories. Advertising wasn’t in these people’s lives.” This proved to be a smart move, since, by the 1930s, the state government was actively trying to deport them. In other words, in “an era when many Mexican families would quickly replace tortillas with white bread if someone knocked on the door at dinnertime,” per Autobee, Anglos were running the show.