by: Janet Day

The land of Pike’s Peak has been a melting pot of cultures and cuisines for centuries, from the families in the San Luis Valley who trace their heritage back to the original Spanish land grants, or Pueblo’s steelworkers of European descent, to men and women from around the country spending time at the area’s military bases.

Colorado Springs, the largest city in the region, boasts an urban mix of brewpubs, luxury restaurants and shot-and-beer pubs in spite of the seemingly unending stretch of national chain restaurants that line Interstate 25 as it goes through the city.

The San Luis Valley – once part of New Mexico and, earlier, Mexico – produces nearly as many potatoes as Idaho, as well as carrots and alfalfa, barley for the Coors brewery, and quinoa – an ancient grain that’s appearing more and more often on menus.

Small recreation-focused towns like Salida, Leadville, Buena Vista, Creede and Fairplay are full of little restaurants serving hearty food with many Mexican influences. Always order the green chili. The area around Canon City is full of cherry and apple orchards, so be sure to save room for a slice of pie at any of the area’s restaurants, inns or guest ranches.