Last autumn, we drove out to Denver, stopping along the way to sample Nebraskan specialties like Cheese Frenchees, Runzas, and Cream Cheese Pizza. Once in Denver, we sought out Denver-specific regional foods, like Den Mex, Mexican-style dishes prepared in the Colorado capitol which bear some resemblance to Tex Mex (lots of cheese and many burritos).
We’ve talked about Den Mex food on this board, and it may deserve a thread of its own.
The first place we hit on our first night in Denver was Chubby’s. There are several Chubby’s locations in Denver, and we went to “The only true Original Chubby’s.”
My order: Double Mexican Hamburger Burrito Deluxe, composed of two commodity beef patties enfolded in a flour tortilla, with cheese (likely American), beans, lettuce, tomato and the most aggressive hot sauce (likely Habanero, though perhaps a high-voltage version of Hatch) that has ever been served to me this side of the Rio Grande. The burrito was very large, maybe 1.5 to 2 pounds of soft, easy-to-eat mush (hallmarks of foods that appeal the high-minded?). The bean slurry into which the hamburger almost dissolved became as one with the soft white tortilla, merging into one smooth texture, with flashes of chili heat. It was all drenched in what is called “green sauce” but is quite clearly orange in color. I liked it well enough (I was road hungry), though I’d bet no one is going to argue that this is wonderful food: it’s filling and tasty enough, but no new gastronomic horizons were opened and my life, alas, did not change.
Andrew Zimmern has proclaimed that “Chubby’s is definitely stoner food,” As I dug into my Double Mexican Hamburger Burrito Deluxe, I tried to figure out what exactly “stoner food” might mean. Is there such a thing as stoner food – and if so, what are its essential characteristics? I’m going to hazard that stoner food, in addition to homogeneity, is usually served in abundance (“cuz I’m hungry, man”), and that it’s fairly simple to prepare and eat. Color also helps, as bright color attracts red eyes. Notice I didn’t say the food is characterized by “finesse” or “brilliant execution.” This is pretty basic stuff for pretty basic urges, like deep, gnawing hunger.
I’m guessing “stoner food” refers to the psychological condition of both chef and diners, and neither one of those groups wants too much work to go into the preparation or consumption of the chow. There is also the implicit assumption that whatever is served to the “appropriately prepared” diner, it will likely be judged the Most Awesome Bite on the Planet. Dude.
With increasingly relaxed cannabis laws in Illinois and elsewhere, it seems only a matter of time before we have cannabis in the food served at local restaurants. Such restaurants are starting to appear (legally and otherwise) in Denver.
Would I go to Chubby’s again? Maybe. I dunno. It was okay. My interest in the place was maybe more anthropological than gustatory. For Denver dining choices, my preference would be for the most excellent El Taco de Mexico, where I had several very good tacos for breakfast. I intend to do more exploring next month, when we’re heading back to Denver (I will be looking for the fried taco). We’ll be staying briefly in Evergreen, up the mountains, but making daily forays down to the Mile High City (the motto fits), then on to several weeks in Utah’s National Parks. Utah, of course, has its own distinctive regional cuisine, including Utah scones, pastrami burgers, and green Jell-o. Utah is not 420-friendly (thanks, followers of Joseph Smith!), but it obviously doesn’t require cannabis to make weird chow…or to enjoy it (to whatever extent that’s possible).
"Don't you ever underestimate the power of a female." Bootsy Collins