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Food & Drink

High-ass recipe: Toasted ’taters and onions

What’s one of the most crucial aspects of a high-ass recipe? Completely avoiding being in public. You just said a 12-word sentence backwards so I’m pretty sure you’re not cool to go to the grocery store. Do you have potatoes? Then guess what? You can make this delectable high-ass recipe totally in the private weird of your...

High-ass recipes: Baked Baked Potatoes

A friend once likened oatmeal to a canvas, merely a backdrop to what you choose to color it with. Baked potatoes are the same, with as many combinations as there are colors in the spectrum (and depending on how high your ass is, there just might be more colors available, as far as you know).

To me, every baked potato...

First Draughts: The year in beer

This has been a crazy year for craft beer with acquisitions and rumors of acquisitions, craft breweries joining sides, new breweries opening every day and so much good beer coming out from every corner of the country. It’s hard to keep up with it all but it’s such an exciting time to be in this industry and it’s such an...

El Moro chef Charlie Curtis: I’ve been invited to so many parties where I didn’t realize I was the help

Restaurants: Like royalty, we leisurely peruse a menu, decide on what might be the best thing we’ve ever tasted, then casually command it be prepared out of sight, then presented before us at once. But what about those folks behind the swinging doors? We caught up with El Moro chef Charlie Curtis about the life of a chef,...

First Draughts: WTF is an IPA?

When I first started working at Ska Brewing, I was given a tour. Patrick Jose (now head brewer at Carver Brewing Co.) was on the brew deck and I asked him what they were brewing.

“Modus, Modus, Modus, it’s always Modus,” he said.

Modus Hoperandi is the flagship IPA for Ska. Love it or hate it, IPA is a beer style...

High-ass recipes: BBQ bacon and onion cheese enchiladas

The writer Flannery O’Connor said that endings to stories should always be “surprising yet inevitable.” That is, the story could end in no other way, and yet, somehow it catches the reader off guard. That’s what the prototypical high-ass recipe is all about: Foods that were made to be combined and yet, largely haven’t been....

First Draughts: The creation of beer

It’s easy to take our food and drink for granted. Take cheese, for example. Hardly anyone is milking their own cow and all those times you waited too long to finish your milk: Yep, that’s a step in making cheese, too. It’s so weird and kinda gross, but man, cheese is so good and I’m so glad someone is doing all that work for...

El Moro ghost stories: ‘From then on, I was a little more of a believer’

It’s the site of perhaps Durango’s most famous shooting, when, in January 1906, Durango Deputy Marshal Jesse Stansel and La Plata County Sheriff William Thompson dueled outside of what is now El Moro Spirits and Tavern. It’s also the site of some of Durango’s freakiest ghost stories. But are they connected?

Reportedly...

High Ass Recipe: California Toast

Growing up in California I was a fat, glossy, lucky little child with a large avocado orchard at my disposal. I grew into a fat, glossy, lucky little teenager who developed a stoner recipe so simple and so delicious it’s just plain stupid. I’m sure we can all agree to the fact that avocados are positively danktastic. Add one...

First Draughts: Do your bar crawl right with Durango’s best specialty shots

A couple weeks ago a friend got back in town after being gone for a few months. He missed my birthday and wanted to take me out and celebrate it late. We went out and we went out hard. Of course, it didn’t hurt that my friend was telling everyone that it was my birthday. We went to as many bars as we could and basically got...

Channel your inner flapper/gangster at death to prohibition party

Imagine Durango without micro brews, craft cocktails or even a bottle of wine. Now sit down and take a breath. It’s not real. Prohibition ended Dec. 5, 1933, and El Moro Sprits and Tavern is inviting everyone to celebrate.

“Let’s celebrate the reason we are here!” said Dave Woodruff, general manager at El Moro. “Without...

Your guide to a last-minute Thanksgiving for less than $25

It’s the Wednesday before Thanksgiving and the fridge is empty, the pantry is bare, the slopes are calling. No worries. We got some advice from a pro on a quick, delicious Thanksgiving without breaking the bank or interfering with fun time. Aaron Seitz, owner of College Drive Café, former owner/kitchen manager at Carvers and...

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