8 Foodbeast-worthy Restaurants And What To Order In Aspen, CO

Aspen, the stunning mountain town in Colorado, can be quiet at times. This doesn’t mean the restaurant scene cannot boast a formidable roar when it comes to mouthwatering eats.

Java Monster fueled us up as we took a culinary tour through some of the best eats Aspen Colorado had to offer. Whether you’re visiting to get a lung-full of the fresh mountain air or eager to see the world famous Winter X-Games, you have to keep yourself charged. You just have to know where to look.

Check out this list below of MUST-TRY spots in the stunning mountain destination. This list is powered by our earnest recommendations of places that are delicious, in a beautiful backdrop, that won’t break the bank.

Butcher’s Block

There’s nothing that will warm you up like a hearty sandwich, and Butcher’s Block’s famous meatloaf sandwich doesn’t get any heartier in Aspen. It features your choice of bread (I strongly recommend the French Roll) and is loaded with mayo, mustard, lettuce, and tomato. The meatloaf itself combines juicy pork and beef along with a medley of spices coming together to form a unity of flavor in your mouth.

CP Burger

Anyone looking for a bit of casual recreation in the city can stop into CP Burger. The fast-casual burger shop serves up not only mouthwatering gourmet burgers, but also hot dogs, fries, and Spiked Shakes that will warm you up in the middle of winter.
The restaurant also features Aspen’s only outdoor skating rink. When the season heats up, the rink transforms into a mini-golf park. Activities galore!

Home Team BBQ

Home Team is a local spot on Buttermilk Range with a cozy interior and some legit barbecue. The habanero jelly and creamy white Alabama sauce with their wings are a winner. They also fuse together barbecue and brunch or breakfast, with items like a brunch burger, BBQ breakfast burritos and enchiladas, and more on the menu.

Hops Culture

You don’t have to go camping to enjoy s’mores. In fact, Hops Culture bar serves up a tableside s’mores platter that takes the camping experience straight to the bar, letting you enjoy some craft brews all while getting your childhood fix of graham crackers, chocolate, and roasted marshmallows in a casual setting.

Meat & Cheese Restaurant

Rich artisanal cheeses, savory meats, and bread so fresh you can smell it from a block away. Meat & Cheese specializes in a variety of boards, and one of their most popular ones draws its name from the restaurant itself: The Meat and Cheese Platter. Great for small groups to share, once you crush the entire platter, you can walk it off inside the farm shop and peruse through their selection of speciality charcuterie, cheeses, seafood, soups, and sauces.

Paradise Bakery & Cafe


View this post on Instagram


A post shared by foodbeast (@foodbeast) on

Paradise bakery makes a ton of baked goods, from stuffed croissants to freshly made cookies. If you’re looking for some frozen treats on the mountain, the affogatos are a must! They can be made with any of Paradise’s ice cream flavors, such as birthday cake, acting as a creamy companion for your coffee.

Su Casa Mexican Restaurant

For anyone trying to find shelter from the icy weather, Su Casa Mexican Restaurant specializes in a pretty fiery dish. Called the “Crazy Pig,” this seafood dish is served inside a whimsical pig-shaped molcajete and filled with a red tomatillo sauce, scallops, mussels, cheese, and garnished with fried shrimp. A little latin heat to this chilly hamlet.

The Red Onion

One of the oldest bars and restaurants in Aspen, The Red Onion has been around since 1892. A stunning establishment, the building boasts a gorgeous Victorian aesthetic that’s been gradually updated through the ages.

On the menu you’ll find American classics like the Colorado Burger, as well as The Red Onion’s popular customizable Mac and Cheese. Seriously guys, you can load this plate of mac up with all your favorite meats: bacon, shrimp, or even pulled pork and top them with roasted jalapenos.

According to owner Brad Smith, The Red Onion serves more Coors Banquet than any other single outlet in the country.

Created in partnership with Java Monster. 

Culture Tastemade/Snapchat

15 Foods You Either Loved or Hated Growing Up

Growing up, everyone had drastic opinions about food — maybe all things, if we’re being honest here. As kids, we’d take one bite of a meal and declare it to be the only food worth eating ever again, or we’d sniff something on our plate and knew it to be non-edible slop that had been served to us for reasons beyond our understanding. We weren’t exactly known for our nuanced palates.

But it’s not like kids agreed on what those foods were. We didn’t have nationwide or global meetings deciding which pizza toppings were good or bad. Weirdest of all were the foods that offered no middle ground whatsoever. They were the foods that no one was simply “meh” about. Throughout our childhood, these were foods that we either super absolutely loved or very much absolutely hated. Let’s look at those top contenders of what drove us wild, whether good or bad. Let’s celebrate that divide!


A meal that could arguably drum up suspicion from the get-go, casserole has a history of being a thick, creamy jungle of who knows what. However, sometimes it could just be a savory cascade of all your favorite goodies inside a deliciously layered festival of flavor.

Brussels Sprouts

A post shared by RINGO P. (@ringoappleberry) on

Well, well, well… look what food’s become the big ticket item in hip gastropubs these days, the food that was steamy, bland nonsense back in the day. This is a food that sincerely, wholly depends on who’s at the kitchen’s helm. It could either be crispy Heaven or boiled Hell.


A post shared by Barb Pawelek (@barbpawelek) on

A loaf of meat? Incredible. A loaf of meat? Gross. Yes, this truly drove a wedge between families, as some would consider it a mysterious piece of meat combo that could get you insanely sick or a wonderful combination of all things savory.

Banana Pudding

A post shared by Deyanie (@deyanie77) on

A relic leftover from the era when suburbia exploded, this recipe features a crazy amount of cream (just as a lot of things did back then). Not everyone was into that as youths. In fact, some kids hate biting into such floofy nonsense, only to get a bite of a Nilla Wafer, which wasn’t exactly Oreo. But then there were those who adored banana pudding. It was unique! It was carefree sugary mania! It tasted like a season that didn’t exist! In short, it was paradise found.


A post shared by Chad Smith (@chefchadsmith) on

This one definitely carries over into adulthood, with some of the kids who hated mushrooms turning into fungi lovers. Growing up, this could make or break pizza. They could be tolerated or savored in soups. It was sibling against sibling, spouse against spouse; rare was it for an entire household to agree if mushrooms were good.

Goat Cheese

When it comes to tang, goat cheese would basically slap around your tastebuds. You were just trying to enjoy your pizza, sandwich, or what have you, and in came this flavor that was super tangy aggressive and entirely without chill. But for others, it was such a weird, unique flavor you couldn’t help but love it. Goat cheese took otherwise predictable meals and gave them a tangy, cheesy twist. It was always just the right amount too, so it never got to be too wild.

Black Licorice

To you, this was either a lie posing as candy or a very unique sweet treat that not enough folk appreciated. Some argued it was for old people; some argued that most people’s mouths are just broken. It was either a pungent funk or a pleasant surprise. No one will ever agree and we’ll fight about black licorice until we’re all dead.


A post shared by Sergio @ Cancun (@sobrisergio) on

These remain insanely divisive, but everything was magnified when we were kids. For the most part, these were too weird to add to anything and even stranger to add little fish to the most sacred of all kid’s meals — pizza. But to those craving salty meat, what delivered like anchovies? Plus, they always came in a bunch, so it felt like a relentlessly giving snack.

Nilla Wafers

A post shared by Jessica Kokal (@eatinginarizona) on

These always seemed like adult cookies, like the kind of sweets people who never lived enjoyed. They’d eat these for some reason, even though ice cream sundaes and every kind of candy bar existed. But, on the other hand, these were still cookies and cookies are chill and can always be dunked in milk and make your day right.


Ah yes, the coconut wars of our youth, where it could ruin Halloween or save a birthday cake. If you were anti, you’d take a bite of something and a slow realization would sweep over you as you spit out everything in your mouth. It wasn’t ever sudden. If you were pro, then you licked your lips and would accidentally eat, like, five helpings of anything with coconut. That was like consuming summer and feeling the sunshine course through you.

Blue Cheese

A post shared by Lucia (@luciaszp) on

Sure, the idea of eating moldy cheese outright sounded unappetizing for some (insane even), but for others, blue cheese brought with it a pure, scrumptious, wild tang. There was no taming it and no one who loved it would’ve want to anyway. But the naysayers wouldn’t come near it.


A post shared by WenCo (@wendycohen) on

Not everyone loved the jiggly sensation of whatever alien life form Jell-O counted as. Some found it unnerving at best and just a waste of time and energy otherwise. And yet, the other half of youngins were crazy all about it. Any flavor ruled; all of it was good. Somehow it felt like a health food you could play with?

Cream of Literally Anything Soup

A post shared by Tandi Lowe (@lowetandi) on

You’re born with the cream-of-soup gene or you aren’t. One person’s trash is another person’s treasure. What may feel like eating soapy sewage to one individual may seem like devouring a warm sweater for your stomach on a cold day. And so on and so on.


This one can be blamed on simple science. According to SciShow, for an estimated 4-14% of the population, cilantro can taste like soap, due to a group of olfactory-receptor genes called OR6A2. It picks up on aldehyde chemicals, which are found in both cilantro and soap. However, to everyone else, cilantro is an amazing addition to anything from tacos to soups to pastas and it should be celebrated accordingly.


With strange foods, polarizing opinions seemed inevitable. But a raging debate over bananas never made sense to me, and yet I saw it happen time and time again in my youth. I would watch someone bite into the long, yellow fruit like a monster and laugh about how good it was and then I’d behold a livid other person wanting to watch a world of banana-lovers burn to the ground. One day, there will be a war. Which side will you be on?


Photo by:



Meatloaf Sliders

Meatloaf Slider

Recipe: Bakers Royale


What Jon Hamm, Rihanna and Other Celebs Look Like as Pieces of Meat

Have you ever wondered what celebrities would look like as pieces of meat? Me either, but these pictures from World Wide Interweb are still hilarious, as Jon Hamm’s face looks just as dreamy on an actual piece of ham, and Shia LaBeouf is just as crazy on a piece of beef as he is in real life.



The gorgeous Jessica Biel as a piece of veal. Come on, guys. She’s more than just a piece of meat to be gawked at.







If you’ve ever had trouble pronouncing his last name, just go with this.



This one was too easy. Almost as easy as the next one.



I guess this is how I always pictured Meatloaf.



Not doing anything to retract the stereotype that football players are meatheads.



It kind of looks like a bruised up Jon Hamm after a brutal MMA fight.



Tell me this wouldn’t make for a creepy sandwich.



Maybe Rihamma and Jon Ham can make beautiful ham babies.



Enough is enough! I’ve had it with this motherf***in’ Spam on this motherf***in’ plate!



Here’s How to Make Filipino Meatloaf [Embutido]


This ain’t yo Grandma’s meatloaf, it’s much better.

Created by Marvin Gapultos, mastermind behind the Filipino food blog, Burnt Lumpia, this recipe can be found in his new cookbook, The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond.

This meatloaf recipe is a fusion of an American classic with a Filipino twist, kinda like yours truly. A notable difference between the old standard recipe and Gapultos’ Embudido recipe is a flurry of Asian flavors such as fish sauce, banana ketchup, and soy sauce.

Going back to that banana ketchup: If you want to get real fancy and impress your dinner guests, you can whip up a batch of it from scratch! (Check out the recipe below.)

Differences aside, no meatloaf is complete without some hardboiled eggs hidden inside. Mmm perfection.


Filipino Meatloaf [Embutido]

Serves 4–6
Prep Time: 20 minutes
Cooking Time: 1 hour, 30 minutes


For the meatloaf:

  • 1/3 cup (20 g) panko bread crumbs
  • 1 cup (250 ml) milk
  • 1 tablespoon soy sauce
  • 1 tablespoon fish sauce
  • 2 teaspoons freshly ground black pepper
  • 1 tablespoon Homemade Banana Ketchup, or store-bought banana ketchup
  • 2 tablespoons oil
  • 1 onion, diced
  • 1 green bell pepper, deseeded and diced
  • 1 red bell pepper, deseeded and diced
  • 1 teaspoon salt
  • 4 cloves garlic, minced (2 teaspoons)
  • 1 lb (500 g) ground beef
  • 1 lb (500 g) ground pork
  • 3 hard-boiled eggs, shells removed

For the glaze:

  • 1/3 cup (80 ml) Homemade Banana Ketchup (see recipe below), or ¹/³ cup (80 ml) store-bought banana ketchup

Chapters 4-7.indd


  1. Preheat the oven to 350°F (175°C).
  2. In a large bowl, combine the bread crumbs, milk, soy sauce, fish sauce, black pepper, and 1 tablespoon of Homemade Banana Ketchup.
  3. Set aside for 5–10 minutes.
  4. Meanwhile, heat the oil in a large wok or skillet over high heat. Add the onion, the green and red bell peppers, and the salt and stir-fry until the onion softens and is translucent, 3–5 minutes. Add the garlic and stir-fry until the garlic just begins to brown, about 2 minutes. Remove from the heat and allow the vegetables to cool in the pan.
  5. Add the ground beef, ground pork, and cooled vegetables to the large bowl with the bread crumb mixture. Using a rubber spatula, or your hands, gently mix until everything is well combined.
  6. Using half of the meat mixture, form a rectangular bed (about 10 x 5 in/25 x 13 cm) in the center of a large foil-lined sheet pan. Nestle the three eggs along the center of the bed. Form a loaf shape around the eggs with the remainder of the meat mixture, making sure that the eggs are completely enclosed. Brush the 1/3 cup of Homemade Banana Ketchup onto all sides of the meatloaf.
  7. Place the meatloaf in the oven for 60–75 minutes, or until an instant-read thermometer (inserted into the meat, not the eggs) registers 145°F (63°C). To further brown and caramelize the glaze, place the meatloaf under the broiler for an additional 5–10 minutes.
  8. Remove the meatloaf from the oven and rest for 10 minutes before slicing. Serve with steamed white rice.

Homemade Banana Ketchup

Makes about 1½ cups (375 ml)
Prep Time: 10 minutes
Cooking Time: 45 minutes


  • 2 tablespoons Annatto Oil, or regular vegetable oil
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 tablespoon tomato paste
  • 2 large ripe bananas, about ¾ lb (350 g) total, mashed
  • 1/2 cup (125 ml) cider vinegar
  • 1/4 cup (65 ml) water
  • 2 tablespoons brown sugar, plus more, to taste
  • 1/2 teaspoon freshly ground black pepper
  • 1/8 teaspoon ground clove
  • Pinch of salt
  • 1 teaspoon soy sauce
  • 1 bay leaf


  1. Heat the oil in a medium saucepan over medium heat. Add the onion and cook until soft and translucent, 5–7 minutes. Add the garlic and tomato paste and stir to combine, cooking for 2–3 minutes until the tomato paste breaks down and melts into the onion and garlic.
  2. Place the mashed banana into the pan and stir until they pick up a reddish-orange hue from the Annatto Oil (if using) and tomato paste. Pour in the vinegar and water, stirring to scrape up any browned bits from the bottom of the pan.
  3. Add the brown sugar, black pepper, ground clove, salt, and soy sauce, and stir to combine. Drop the bay leaf into the pan and bring the mixture to a boil. Reduce heat to low and then simmer, partially covered, for 20–30 minutes. Remove from heat and discard the bay leaf.
  4. Place the banana mixture into the carafe of a blender and purée until smooth. If the banana ketchup is too thick, it can be thinned out with additional water. Taste the ketchup for seasoning, and add more sugar if sweeter ketchup is desired.
  5. Store the banana ketchup in an airtight container in the refrigerator for 2–3 weeks.

**COOK’S NOTE: For a spicier version of this ketchup, add 1–2 chopped Thai chili peppers (or 1 small jalapeño chili pepper) and sauté along with the onion and garlic. Continue with the rest of the recipe as written.**

Photo and Recipe Courtesy of Marvin Gapultos’ cookbook, The Adobo Road Cookbook: A Filipino Food Journey-From Food Blog, to Food Truck, and Beyond


Bacon-Wrapped Mac & Cheese Meatloaf is the Best Thing Ever Made in A Muffin Pan

bacon meatloaf

If this is what meatloaf looked like, I bet there would be a lot less jokes about the infamous dish. These savory darlings consist of bacon-wrapped meatloaf slathered in barbecue sauce and stuffed with mac n’ cheese goodness. We can just imagine the mouthgasm that you’d go through when biting through the crunchy, fatty layer of bacon, then tasting the sweetness of the barbecue-soaked meatloaf and finally reaching the soft, creamy layer of mac n’ cheese.

The best thing to come out of a muffin pan, ever.

Get the recipe here.

H/T thatsnerdalicious


11 Creepy Halloween Foods to Make Your Mouth Scream

This is a countdown of the scariest and grossest Halloween foods we could find—some of these horrors you’ve seen before, others are sure to make your insides writhe anew.


Meatloaf Tacos at Good 2 Go Taco

If you’re ever in Dallas, Texas, make sure to stop by Good 2 Go Taco for their Meatloaf Taco. This uniquely tasty dish is served on a bed of skin-on mashed potatoes and covered with special Sriracha ketchup.

But Meatloaf tacos aren’t the only things this restaurant is known for. Good 2 Go Taco is known for its creativity in the taco-making field. An example: the chicken and waffles or the biscuits and gravy tacos.

The restaurant won the Best of Dallas® award for best of menu expansion from the Dallas Observer.

image via: Houston Press Blogs