Author: The Fort Storyteller

The Fort Recipe: Smokehouse Buffalo BBQ Ribs

Barbecue season is upon us, and we’re celebrating by sharing one of our favorite Fort recipes: Smokehouse Buffalo BBQ Ribs!

 True fans of The Fort know these ribs are a guest favorite. In fact, they’ve even earned praise from Food Network star Chef Bobby Flay, who visited The Fort to film his television show and declared our Smokehouse Ribs as the best he had eaten all year!

Our former chef used his creativity to develop the recipe, and its homemade … Read the entire post >

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The Fort Recipe: Red Potatoes with Corn and Anasazi Beans

Looking for something to serve with a big, juicy, charred buffalo steak? At The Fort, we serve most of our steaks with this tasty potato and corn dish. We source our potatoes from Colorado’s fertile San Luis Valley, although we suggest you use the freshest red potatoes available.

Follow the recipe below to enjoy this side with your next at-home steak dinner!

  • 1 c. dried Anasazi beans, soaked for at least 2 hours
  • 1 ½ lb. small red potatoes, quartered
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A Glowing Christmas Tradition

A lovely Christmas tradition in New Mexico is the use of farolitos. Instead of a Christmas tree, farolitos, or “little lanterns,” are lit to usher in the holiday season. These paper bags filled with sand and a candle are place along walks, around porches or on the roof lines of a building, shining a cheery yellow light into the chilly night.

Many people mistakenly call farolitos “luminarias.” In fact, luminarias are stacks of pitch pine, piled in … Read the entire post >

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The Fort Recipe: Gunny’s Brandied Pumpkin Pie

How do you make pumpkin pie taste even better? With a little brandy! This spirited fall recipe comes from founder of The Fort Sam’l P. Arnold’s grandmother, Gunny, and is inspired by her Pennsylvania Dutch roots. Follow the directions below to make this family recipe at home – once you’ve tried brandy in your pumpkin pie, you may never go back!

Serves 4 to 6

  • One 9-in. pie shell
  • 1 can (15-oz.) pumpkin
  • 1 c. heavy cream or evaporated milk
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The Fort’s Famous Green Salad Recipe

True fans of The Fort know every savory entrée comes with our famous Fort salad, served with your choice of house-made dressing. What makes this salad so special? Founder of The Fort Sam’l P. Arnold loved how all the flavors and textures came together – so much so that he kept adding extras to the mix to make it the best salad there is! The last flavor delight Sam’l added was in 1999, when close foodie friend Suzanne Roser introduced … Read the entire post >

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Tesoro’s Annual 1840s Rendezvous and Spanish Colonial Art Market

Step back in time with Tesoro Cultural Center’s 1840s Rendezvous and Spanish Colonial Art Market. Each year, Tesoro Cultural Center commemorates Far Western Mountaineers and the Fur Trade, including trappers, traders, American Indians, Hispanics, teamsters and military of the Bent’s Old Fort era (1833-1849). Bent’s Fort, of which The Fort Restaurant is an exact replica, was an important fur trading fort that operated along the Santa Fe Trail in the early 19th century.

This annual celebration will take place … Read the entire post >

Fort Recipe: Jalapeños Escabeche Stuffed with Peanut Butter

When Sam’l P. Arnold, founder of The Fort Restaurant, first heard of peanut butter-stuffed jalapeños, he thought the combination sounded “stranger than a five-legged buffalo.”

Lucy Delgado, a traditional New Mexican cook and the recipe’s originator, convinced her friend Sam’l to try it, recommending he pop the entire pepper in his mouth for the perfect jalapeño-to-peanut butter ratio.

Despite his initial doubts, Sam’l fell in love with Lucy’s recipe and quickly added it to The Fort’s menu. Years later, he’d … Read the entire post >

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Tesoro’s 19th Annual Indian Market & Powwow

As Colorado welcomes back warm weather and longer days, Tesoro Cultural Center prepares to again welcome its beloved Indian Market & Powwow this summer. The 19th annual celebration will take place on the grounds of The Fort Saturday, June 1, and Sunday, June 2, from 10 a.m. to 4 p.m., with FREE on-site parking. The family-friendly event includes music and dance performances, as well as live hawk, eagle and raptor demonstrations from HawkQuest. Admission is just $10 per … Read the entire post >

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Fort Recipe: Indian Horno Bread

The puffy, golden rounds of bread known as Indian horno bread were traditionally prepared in a horno oven, a beehive-shaped adobe structure first introduced to the Southwest by the Spanish.

In a horno oven, wood is lighted and left to cook until the oven reaches a high temperature – almost three hours later! From there, the baker rakes the coals, seals the oven’s door and smoke hole and places the dough inside the oven to bake. The horno bread is … Read the entire post >

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Fort Recipe: Taos Indian-Style Trout

This authentic recipe for minted trout was given to Sam’l P. Arnold, founder of The Fort Restaurant, by his friend Mary Schlosser, a Taos Indian who ran Carl’s Trading Post in Taos, New Mexico for many years. At first, Sam’l was a bit skeptical about the flavor combination, but ultimately loved the delicious herbal taste the bacon and mint leaves provided once combined.

Follow the recipe below to try this unique dish at home:

  • 1 (12- to 16-oz.) boneless, butterflied
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