How to make Colo-Mex cuisine a thing
It’s worth noting that similar questions are constantly being asked about Colorado cuisine in general. For instance, I’ve always wondered if the difficulty lies in the fact that Colorado is, in its own way, a border state, located at the cultural-geographic crossroads of the Southwest, the Great Plains, and the Rocky Mountain region.
With this in mind, I asked Holly Arnold Kinney, owner of Morrison landmark The Fort, for her thoughts. Since 1963, the replica of the 19th-century trading center Bent’s Fort, built by her father Samuel, has been serving food derived from his period research. Southwestern to the core, the menu blends the same Native American, Mexican, and Anglo influences that distinguish New Mexican cuisine, but with a much heavier emphasis (shared with the legendary Buckhorn Exchange) on the likes of lamb and prime beef, game such as elk and quail, and bison in every way, shape, and form -- from roasted marrow, to braised tongue, to even raw liver.