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Printed in 5280 [The Denver Magazine]

BY KELLY BASTONE MARCH 2014

Aspen chef Michael Beary’s quest to save rare Mexican chiles from extinction.

Aroma is your first clue that Michael Beary’s chile relleno is like nothing you’ve ever experienced—unless you’ve had the good fortune of sharing a Oaxacan abuela’s Easter feast. Rich yet bright and indescribably earthy, the dish’s fragrance turns diners’ heads as it emerges from the kitchen at Zocalito, Beary’s Aspen restaurant. His version features a long, plump “pasilla de Oaxaca”—a pepper that’s seldom available in the United States—bathed in a mole made with even more difficult-to-find ingredients: red, yellow, and black “chilhuacles.” Such chiles are rarer than truffles and just as heady. Indeed, Beary’s impassioned effort to bring them to this country probably ranks as Colorado’s most epic farm-to-table project ever...

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Printed in Aspen Magazine

BY Todd Hartley JUNE 2014

Oaxacan cuisine is traditionally known for its seven types of mole: negro (black), colorado (red), coloradito (reddish-orange), amarillo (yellow), verde (green), chichilo (rich and dark) and manchamantel (“tablecloth stainer”). None of these complex sauces are especially easy to make. If you want to make them authentically, it’s even more difficult. That’s because many of the chile peppers needed to make mole the right way are exceedingly hard to find, even in the Mexican state of Oaxaca.

That’s where chef Michael Beary and his Zocalito Bistro come in. A longtime Roaring Fork Valley resident who also spent a decade in the kitchen at Cache Cache, Beary is described on his website as “doing more than anyone to bring the authentic ingredients and true flavors of Oaxaca to America.” In this case, that’s not just marketing hyperbole—it’s an apt summation.

- See more at: http://modernluxury.com/aspen/articles/pepper-purveyor#sthash.ck65oatH.dpuf

Oaxacan cuisine is traditionally known for its seven types of mole: negro (black), colorado (red), coloradito (reddish-orange), amarillo (yellow), verde (green), chichilo (rich and dark) and manchamantel (“tablecloth stainer”). None of these complex sauces are especially easy to make. If you want to make them authentically, it’s even more difficult. That’s because many of the chile peppers needed to make mole the right way are exceedingly hard to find, even in the Mexican state of Oaxaca.

That’s where chef Michael Beary and his Zocalito Bistro come in. A longtime Roaring Fork Valley resident who also spent a decade in the kitchen at Cache Cache, Beary is described on his website as “doing more than anyone to bring the authentic ingredients and true flavors of Oaxaca to America.” In this case, that’s not just marketing hyperbole—it’s an apt summation.

- See more at: http://modernluxury.com/aspen/articles/pepper-purveyor#sthash.ck65oatH.dpuf

Oaxacan cuisine is traditionally known for its seven types of mole: negro (black), colorado (red), coloradito (reddish-orange), amarillo (yellow), verde (green), chichilo (rich and dark) and manchamantel (“tablecloth stainer”). None of these complex sauces are especially easy to make. If you want to make them authentically, it’s even more difficult. That’s because many of the chile peppers needed to make mole the right way are exceedingly hard to find, even in the Mexican state of Oaxaca.

That’s where chef Michael Beary and his Zocalito Bistro come in. A longtime Roaring Fork Valley resident who also spent a decade in the kitchen at Cache Cache, Beary is described on his website as “doing more than anyone to bring the authentic ingredients and true flavors of Oaxaca to America.” In this case, that’s not just marketing hyperbole—it’s an apt summation.

Read the full story in Aspen Magazine