Denver Life Magazine

Perdida Kitchen Recipes


Yields 8 Tacos


¼ c. ancho chile powder
¼ c. hatch green chile powder
1/8 c. kosher salt
1 ½ lbs. boneless pork shoulder, cut into 1-inch chunks
¼ ea. yellow onion, julienne
1 ea. carrot, peeled and cut in 2” pieces
1 c. water


Preheat oven to 350°F. Heavily season pork chunks, set aside. Place a pot on medium-high heat and allow pot to heat up. Add

Sie lesen eine Vorschau. Registrieren Sie sich, um mehr zu lesen.

Mehr von Denver Life Magazine

Denver Life Magazine4 min gelesenCookbooks, Food, & Wine
The iconic Oxford
After a whirlwind day at the office, I was naturally looking forward to spending a night at the city’s oldest and most revered hotel. Located in the heart of Denver’s lively LoDo historic district, The Oxford Hotel has a history as rich as the people
Denver Life Magazine2 min gelesenCookbooks, Food, & Wine
Alex Astranti
“I’m originally from a small village called Pietra de’ Giorgi, located approximately one hour southwest of Milan. There’s quick access to Emilia-Romagna and Piedmont, regions known for their amazing culinary products. I credit my mother and grandmoth
Denver Life Magazine2 min gelesenRegional & Ethnic
Pick Your Protein
• Small slices of spitfire pork that’s often topped with pineapple. Al pastor came from the shawarma that Lebanese immigrants brought to Mexico in the 1930s, and it quickly became a popular, ubiquitous style in Mexico and the United States. • This st