Southwestern cuisine is food styled after the rustic cooking of the Southwestern United States, specifically Colorado, New Mexico, Arizona. It comprises a fusion of recipes by Spanish colonial settlers, cowboys, Indigenous People of the Southwest, and Mexicans.
It is similar to Mexican cuisine but often involves larger cuts of meat that are often smoked or braised for hours.
Southwestern cuisine is known for its dedication to the chile, most notably the Hatch chile, named for the city in New Mexico where they are grown.
A major part of Southwestern food is incorporating either red chile, green chile or both (mixing of both is referred to as "Christmas") in many dishes.
Born and raised in Durango, CO, Chef Phill Crowder grew up making his grandmothers green chile recipe. The rich pork based chile is renowned in the Southwest, featuring chilies straight out of Hatch, New Mexico. They fluctuate from mildly spicy to downright hot, and we are unafraid to pile on that great green gold!
We are proud to be making all of our blue corn tortillas no only in house, but fresh to order! The nutty flavored blue masa is iconic to the southwest, and there's something truly magical about a fresh cooked tortilla.
Chef Phill Crowder grew up calling his grandmothers for all their recipes since an early age. Some of those recipes are iconic dishes for us here, like the Green Chili or the Chili Cheese Cornbread. This restaurant is a culmination of tradition and new ideas. We hope to take you on an immersive journey to the southwest, and excite you with great food and drinks along the way.
Welcome to our home, we hope you enjoy your stay.