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 >
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
… Read the entire post >
Ancient American Indians sustainably sourced and cultivated three of their most important crops: corn, beans and squash. They called these foods the “three sacred sisters” because the plants protected and nurtured one another as they grew. The corn was planted in a mound of earth, the beans were planted in a circular pattern around the corn stalks and the squash seeds circled the beans. As the sacred sisters grew, the beans climbed up the cornstalks and the squash leaves shaded … Read the entire post >
The Fort Restaurant began as a dream home for Elizabeth “Bay” Arnold – the mother of current proprietress Holly Arnold Kinney – in 1961. While reading a book about Bent’s Old Fort, Bay was inspired to build her own adobe castle in Morrison, Colorado so Holly and her brother, Keith, could grow up in the country with fresh mountain air, horseback riding and fishing.
The Arnolds hired William Lumpkins, a top architect in adobe construction from Santa Fe, as well … Read the entire post >
Thanksgiving dinner doesn’t have to be predictable. This year, treat guests to a different tablescape, including one of The Fort’s favorite dishes: Baked Stuffed Pumpkin. Inspired by the American Indians, this recipe utilizes pumpkin – a squash and member of the Three Sacred Sisters – as its main ingredient. Mixing the pumpkin with an array of flavors, including buffalo or ground beef, peppers, sunflower seeds, hot sauce and more, makes for an incredibly comforting dish that guests are sure to … Read the entire post >
As the end of summer nears, we’re preparing for brisk fall weather and cozy days spent baking at home with some of our favorite recipes.
Fort Robinson in Dawes County, Nebraska was famous for acting as the old Calvary headquarters, but was also well-known for making apple pie without apples. The recipe, a nod to the ingenuity of frontier cooks, substitutes the traditional use of apples for saltine crackers, lemon, eggs and cinnamon. This fall, try a twist on a … Read the entire post >
Colorado’s Front Range is located in “Hail Alley,” meaning it receives the highest frequency of hail in North America. In the 1830s, visitors at Bent’s Old Fort would make the most of storms by catching the hail in a mason jar and mixing the cocktail that eventually became known as the Hailstorm Premiere Julep.
Since the day Samuel and Bay Arnold opened The Fort in 1963, the Hailstorm Julep has been a staple on our cocktail menu. It was originally … Read the entire post >
Founded in 1830, Mormonism has been a powerful force in bringing many people to the West. The ten companies of saints – as Mormons were commonly called in the old West – traveled the handcart route between 1856 and 1860. With them, they brought a variety of different recipes and cooking techniques. In later years, Mormon cooking recognized its culinary heritage as coming from New England, the British Isles, Scandinavia and Switzerland. Old Mormon recipes were adapted for the foods … Read the entire post >