With more than 700 locations, Jamba Juice proves to the masses that nutrition can be speedy and delicious. Since the beginning, the company?s product philosophy has revolved around choosing whole fruits and other natural ingredients over artificial flavorings, sweeteners, and preservatives. The menu is completely free of high-fructose corn syrup and trans fats, and it offers additional accommodations for vegan and gluten-free diets.
This naturalistic approach is fully realized in Jamba Juice's selection of smoothies. Made with 100% fruit juice, sherbet, and frozen yogurt, the frosty delights range from all-fruit smoothies such as peach perfection and strawberry whirl to more indulgent creamy treats, including peanut butter moo'd, an enticing blend of peanut butter, bananas, nonfat vanilla frozen yogurt, and milk chocolate.
For those with heartier appetites, steel-cut oats steep in soymilk before being enhanced with toppings such as apples, cinnamon, and brown-sugar crumble. The lunch hour presents protein-packed mini wraps, toasted bistro sandwiches and California Flatbreads that pack only about 320?420 calories each.
Proprietors Juan and Josie Tafoya unleash bouquets of spicy fragrance from authentic Mexican dishes into the cool air. For appetizers, chefs expertly cram cheese into a quintet of jalapeños before tightly wrapping the ensemble in a bacon ribbon. Diners wash down entrees including grilled whole tilapia and the veggie burrito with house margaritas beneath the Mexican artwork that festoons the walls and serves as roosts for nesting mariachi bands. The Tafolino Grande platter rents out space to a crispy beef taco, a soft taco, a bean tostada, an enchilada, a smothered bean burrito, and a tamale, which all play house with a litter of rice and beans. House-made sopaipillas saddled with caramel, whipped cream, and cherries serve as a dulcet postscript to meals and fuel sweet dreams like a harp-playing pastry chef.
Las Cazuelas has been serving Coloradans authentic, stick-to-your-ribs Mexican fare for more than 35 years. The atmosphere may be no-frills, but that's not what keeps regulars coming back time after time?it's the food. Some of their specialties include chicken fajitas loaded with grilled onions and all the fixings and beef chimichangas smothered in green chilies. Even the appetizers are classics, such as gooey cheese quesadillas and creamy guacamole. There's also a full bar, where staffers mix up massive margaritas rimmed with enough salt to melt the North Pole.
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.
The beats of lean cuts of meat sizzling on the grill and ladles clanking against trays of zesty vegetables fill Qdoba Mexican Grill during construction of made-to-order Mexican fare. As healthy-eating devotees, Qdoba's staff stocks its kitchen with nutritious ingredients, seasonal flavors, and 100% cotton candy–free tortillas.
The Colorado-raised owners of Toned Bones - Active Lifestyle Eatery, who grew up participating in outdoor activities, know that an active lifestyle requires energy-rich food that won't weigh you down. At their restaurant, they prepare healthful American cuisine without sacrificing taste. Ingredients such as Greek yogurt and agave nectar stand in for mayonnaise or sugar, and natural, Colorado-raised beef goes into juicy burgers. Heirloom greens serve as the base for salads dressed up with jumbo Gulf shrimp, fresh strawberries, or filets of grilled Pacific salmon.