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.
Most of the offerings at George's Gyros And Burgers rest between pieces of bread, from gyros sandwiched between 7-inch pitas to burgers on top of sesame seed buns. The kitchen also cooks up deep fries pickles, and borrows from Greek cuisine when making the cheeseburgeropoluous—two grilled patties served with tzaziki and feta cheese.
Cold Stone's ice cream, made fresh in stores every day, 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.
Baristas stationed behind the counters at Maui Wowi Hawaiian pour aromatic mugs of authentic Kona coffee, and blend hormone-free dairy and fresh-fruit signature smoothies. Handpicked from Hawaii’s sprawling coffee plantations, Kona beans nestle inside 1-pound bags to caffeinate tongues with rich, heady flavors such as 100% Kona and Kona-light-roast varieties, perfect for brewing at home or mid-transatlantic flight. Frosty fruit smoothies ($3.50–$7.50) cool mouths with tropical flavors such as mango orange and piña colada, berry blends such as black raspberry and strawberry banana, or the citrus-fuelled power surge of a large lemon wave. Homemade yogurt concoctions brim with immune-boosting live and active cultures, and in-house-brewed sips of authentic Kona coffee ($1.50–$4.50) and espresso drinks ($3.50–$5) warm awaiting palms.