According to lore that has been passed down through the Lucio clan, one of the family progenitors was kidnapped from her native Chihuahua after Pancho Villa tasted her food and decided he needed her as his chef. That distant matron’s culinary wizardry trickled down the family tree and currently informs the cooking of her great-great-grandchildren at Armadillo Restaurants. Chefs at the restaurants use those generations-old recipes while gently patting cornhusks into place around meal and shredded pork or simmering red-chili sauce for enchiladas. Since the Lucios converted the first Armadillo Restaurant from a tough-guy bar into a restaurant in 1972, they’ve opened six additional locations in the Front Range.
David "Red" Cohen knows it is an odd combination, but Red's Dogs & Donuts is all about serving his favorite two foods. Hebrew National hot dogs crackle warmly alongside andouille sausages and brats crafted from smoked elk, pheasant, bison, alligator, and other meats. Mole sauce, chili, jalapeños, pickled red onions, and other toppings turn the hot dogs into a feast for patrons or a nightmare for an actuary calculating napkin-insurance premiums. A frosted, sprinkled, filled, and powdered array of more than 60 donuts make use of Red's secret batter recipe, which substitutes in potato flour to add extra fluff and crunch to the house-made treats. The donuts don fixings including maple glaze and bacon, and belgian waffles sport cherries and whipped cream or a sausage-and-egg scramble drizzled in syrup.
The sandwich artists at Silver Mine Subs take a no grilling or frying approach to designing bread-bound eats, putting the spotlight on fresh, crisp ingredients. Browse the menu in search of the Steam Engine, a warm hoagie stuffed with meatballs, marinara sauce, and provolone (5", $4.19), or the turkey-and-avocado-packed Caribou (8", $5.79). For a more flavorful punch than a chocolate-dipped boxing glove, patrons can aggravate the Mother Lode's layers of roast beef, turkey, ham, and salami (11", $9.79). Complement subs with a piping-hot cup of broccoli-cheese soup ($2.99) or a garden salad sprinkled with fat-free ranch dressing ($3.99).
Cold Stone's ice cream inhabits a quantum flux between soft-serve and traditional ice cream, with a rich, creamy texture that whispers tales of its super-premium quality as it glides over taste buds. The ice cream generously welcomes dozens of toppings, as traditional as crumbled cookies and chopped nuts or as quirky as granola and black licorice. Choose your favorite ice cream from among dozens of silky flavors, such as Irish cream and butter pecan. Then make certain no one will try and steal a taste by topping it protectively with brownies, gumballs, and cherry pie filling. Whatever Frankencream you create, it'll be scooped cold off the grill into a freshly made waffle cone or bowl. Cold Stone's ice cream and toppings vary between seasons and location, and they also offer sorbet and an array of lighter toppings such as fruit and honey. Ice-cream creations run between $4 and $6, depending on size.