When someone from the South tells you anything ANYTHING about food, take their advice.
If you're from the South, if you've visited the South, heck, if you've even had a layover in the South – it's pretty obvious that people there are serious about food to the point of cultism. fried chicken, grits (with or without shrimp), collards, soul food of all types, and really, do I even have to mention BBQ?
It goes nearly without saying that Southern food is some of the best in America and some of the most authentically American. And while food memories and customs are central to most, if not all, cultures – it's especially important in the South.
Raise your hand if you're Southern and there's not at least one dish that you vividly remember being taught the history as a child. Bonus points if your mother, grandmother, and great-grandmother made it and you now make it too. Anyone? Thought so.
So, I think we can all agree that Southerners know a thing or 50 about food. Take my mother-in-law for example. Whenever she and my father-in-law visit, we take them to all sorts of restaurants: upscale, downscale, fast-food, slow-food, buffet – you name it. Several weeks ago they came out for about a week and I asked her what her three top restaurants in the Denver area were after visiting quite a few.
Numbers 2 and 3 (in no particular order) were Pinche Tacos and Yak & Yeti (the Westminster location. No arguments there. Her number one might be something you've never heard of. If that's the case, you need to go there. Shuffle your weekend plans as much as you need – but, seriously, go there.
I'm talking about none other than Kachina Southwestern Grill up on Westminster Boulevard near the AMC.
There's so much awesome in this place – Where do I start? I guess I could start with the decor: rustic feel; organic materials and fabrics; bright turquoise and corals; hip, modern feel mixed with traditional accents; dim, moody lighting.
Or maybe the appetizers, varied and delicious as they all are.
For others, perhaps the sausage and cheese plate with cured boar, elk and buffalo sausages, house made prosciutto, goat cheese, membrillo, almonds, crostini and crackers.
This plate has this salty, sweet, creamy crunchy thing going on and it's awesome. Good for large groups and that friend who just got back from Spain and had #somuchtapas.
Quail, if you haven't had it, tastes like chicken but gamier, more delicate, and completely worth all those little bones.
Right, now that you've all selected your entree and booked your table at Kachina, you're probably wondering what's for dessert. And... I could tell you... but to be honest, it deserves its own post, so drool on that, folks! Be back soon.