Karlos Baca, a chef at Dunton Hot Springs in Dolores, is one of a few people highlighted in a New York Times feature about "the movement to define Native American cuisine."
It's about a seven hour drive to Dolores from here, but Baca isn't hte only notable Coloradan in this field.
In 2011, the Denver restaurant Tocabe won a mention in Time for its green chile stew, its bison rib tacos and its wojapi berry dessert. (The restaurant now has a second location.)
Earlier this summer, Tocabe headlined a piece in The Atlantic that asked why Native cuisine isn't a culinary trend yet.
