Though Denver has a large number of high-quality Asian restaurants (Izakaya Den, I'm looking at you), a quick Yelp search revealed a scant few ramen restaurants. I would hazard a guess that more people in Denver have had pre-packaged, dried, sodium-packed (don't get me started on sodium) ramen than have had real, authentic ramen.
Some of you might be aware that I also write food articles from time to time (and do a lot of other things) for The Colorado Statesman, a well-established and highly respected political newspaper in Denver. Several weeks ago, right in the middle of that god-awful, single-digit cold streak, I got an invitation to try the menu at a new ramen restaurant in Denver: Tokio. It was so fantastic, I couldn't help but throw a few words about it on the blog, along with some pictures that didn't make it into the paper. The full-length article can be read here, and there's an excerpt below.
Though Denver has a large number of high-quality Asian restaurants (Izakaya Den, I'm looking at you), a quick Yelp search revealed a scant few ramen restaurants. I would hazard a guess that more people in Denver have had pre-packaged, dried, sodium-packed (don't get me started on sodium) ramen than have had real, authentic ramen.
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If there's one company I'd say I have brand loyalty to, it's Chipotle. Chipotle and I, we have a good relationship. When fast food is all I have the time/energy for, there's about a 99 percent chance I'll get my fix at Chipotle. My favorite dish? The burrito bowl. All that tender, slightly charred chicken, fresh salsas, fluffy brown rice – there's really nothing not to like. Expect perhaps for the price, which, though it's completely understandable with the quality of the ingredients, is quite a bit higher than, say, the dollar menu. So why, I thought, don't I try making my own burrito bowl? I could hypothetically make a similar product (with lots of leftovers!) for a fraction of the cost of a Chipotle bowl. Thus, I set out to see what I could rustle up in my little kitchen that you could easily rustle up in yours too. What you put in your burrito bowl is completely up to you. I decided to go for a version of what I order at chipotle: seasoned chicken, brown rice, fajita vegetables and guacamole. In the interest of getting all the ingredients done at the same time, you'll want to start the rice. I cooked brown rice according to package directions and tossed with chopped cilantro right before serving. Nothing fancy. While that's cooking, you can start on your ingredients. |
Maggie TharpThe simple story of a girl looking for beauty and inspiration through her combined love of food and writing.
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