Dinner at Cantina – Aspen, Colorado

Dinner time in Aspen! For our first meal of the trip, we headed to Cantina – Aspen for some good’ole Mexican food. My sister and parents had eaten at this same restaurant a few days before Matt and I arrived to Colorado. They said it was great, and were game to try it again.

We were still all on Dallas time, and even though it was only 5:30, we were all starving! I think high-altitude makes me hungry, in addition to the fact that it was 6:30 PM back at home.

What did I think of Cantina? I thought it was very good. The chips and salsa were very fresh. I could see freshly diced fire-roasted tomatoes, chopped onions and sliced green onions in the salsa.

Cantina – Aspen from the street

Cantina menu

Chips and Salsa

Matt and I split the Mexican Street Tacos which consisted of chicken, diced onion, cilantro, and spicy sauce, all rolled in corn tortillas. The corn tortillas were a little tough… probably because they coated them in oil so they would not break. Other than that, it was very good. (P.S. Matt is a “double-beans guy, so no rice on our plate!)

Street Tacos Mexican – soft corn tortillas filled with grilled chicken and topped with diced onions, cilantro, and a spicy salsa

My sister ordered the chicken fajitas. The chicken was very tender, the seasoning not over-powering, and the pico de gallo was fresh and one of her favorites.

Grilled Chicken Fajitas served with grilled onions and peppers, rice, beans, guacamole, sour cream, salsa fresca, and warm corn tortillas.

My dad ordered the salmon, which had a bold, spicy sauce that really added to the flavor of the dish. I loved his! (Sorry, no picture…it was blurry). My mom ordered the chicken tortilla lime soup with shredded chicken and cheese, tortillas strips, and avocado. No complaints there!

Overall, we would return to Cantina – Aspen. However, since I’m from Texas, I’ve had better Mexican food. My all-time favorites include Mi Cocina and Anamias in Dallas, and Escalantes in Houston. For Colorado, though, I thought this was pretty good food.

Chicken Tacos with Charred Tomatoes

If you are looking for a flavorful and healthy meal, you’ve found the perfect one: Chicken Tacos with Charred Tomatoes. With less than 300 calories and only 9 grams of fat, you’re on the fast-track for either losing weight or staying fit! I found this recipe while browsing though Eating Well. I love their website. I can find healthy meals relating to just chicken, pasta, beef, desserts, and more. I can also find meals for two, meals in under 30 minutes, or meals on a budget.

Tacos are one of Matt and my favorite dinner items. We love the spicy, Mexican-flavored spices, and I am a huge fan of Central Market’s flour tortillas and in-house, fresh pico de gallo. Centered on this “taco/spicy” flavored-theme, I found Eating Well’s recipe for Chicken Tacos with Charred Tomatoes.

I love how fresh and organic this dish is! Nothing is “bottled” or in a package. The chicken is fresh, as are the plum tomatoes, jalapeno pepper, cilantro, scallions, and onions. There is no chicken broth; instead the juices come from freshly squeezed limes and plump tomatoes. The cilantro and jalapeno pepper provide a spicy “kick,” and the chicken provides for the healthy amount of protein you need. Roll up this chicken mixture in a warmed corn tortilla, or as I mentioned before, a freshly made Central Market flour tortilla.

Enjoy!

Chicken Tacos with Charred Tomatoes
Ingredients
2 plum tomatoes, cored
8 ounces boneless, skinless chicken breasts, trimmed of fat
1/4 tsp salt
1/8 tsp freshly ground pepper
2 tsp canola oil, divided
1/2 cup finely chopped white onion
1 clove garlic, minced
1 small jalapeno pepper, seeded and minced
2 tsp lime juice, plus lime wedges for garnish
2 tsp chopped fresh cilantro
2 scallions, chopped
6 small corn tortillas (I used flour tortillas), heated

Directions
1. Heat a medium skillet over high heat until very hot. Add tomatoes and cook, turning occasionaly with tongs, until charred on all sides, 8 to 10 minutes. Transfer to a plate to cool slightly. Cut the tomatoes in half crosswise; squeeze to discard seeds. Remove cores and chop the remaining pulp and skin.
2. Cut chicken into 1-inch chunks; sprinkle with salt and pepper. Add 1 teaspoon oil to the pan and heat over high heat until very hot. Add the chicken and cook, stirring occasionally, until it is browned and no longer pink in the middle, 3 to 5 minutes. Transfer to a plate.
3. Reduce the heat to medium and add the remaining 1 teaspoon oil. Add onion and cook, stirring, until softened, about 2 minutes. Add garlic and jalapeno and cook, stirring, until fragrant, about 30 seconds. Add lime juice, the chicken and tomatoes. Cook, stirring, until heated through, 1 to 2 minutes. Stir in cilantro and scallions. Divide the chicken mixture among tortillas. Serve with lime wedges.

Nutrition per serving:
297 calories; 9 g fat; 63 mg cholesterol; 27 g carbohydrate; 0 g sugar; 27 g protein; 2 g fiber; 415 mg sodium; 463 mg potassium.

Yield: 2 servings
Eating Well

Breakfast Tacos in Aspen

This past weekend, my family and I traveled to Aspen, Colorado to escape this torturous Texas heat of 110 degree F temperatures. We thoroughly enjoyed waking up to a crisp 42 degree morning, and 82 degree high in the afternoon.

Every morning, my sister, her boyfriend Colby, and I would wake up around 6:30 – 7:00 and head out to run 6 miles (Colby ran about 10 miles) along the Roaring Fork River in Aspen. After returning from our run, we would always be starving. For three days in a row, we (actually my parents…I have to give them credit) made all of us breakfast tacos. I must admit, I have not eaten sausage in over two years. Back in January of 2009, I gave food poisoning to my husband, Matt, from two week old sausage! Poor Matt, I caused him to lose 11 pounds in 12 hours. hehe 🙂 Ever since then, he has not eaten sausage, and I don’t blame him.

I thoroughly enjoyed these breakfast tacos, especially the sausage, every morning! These breakfast tacos were a weeknight “breakfast for dinner” tradition that my family and I enjoyed making while I was growing up. If you want to change up the recipe, you can substitute bacon for sausage, add cheese, salsa, and/or jalapenos if desired. We usually make these breakfast tacos just as you see here. Plain and simple…eggs, sausage, and tortilla.

Enjoy!

P.S. Our hotel, the Hyatt Grand Aspen provides spacious kitchens with Viking appliances, Le Creuset skillets and pans, Wustof knives, a complete place setting of plates, mugs, and cups, and plenty of utensils. This is our favorite place to stay in Aspen… plus it is gorgeous on the inside!