Great article featuring our very own Latigo Ranch and C Lazy U Ranch! By Bobbie Hasselbring of Home & Away Magazine Beans, biscuits and hardtack—that’s cowboy grub isn’t it? Not anymore.  There’s a whole new cowboy cuisine that involves fresh seasonal vegetables and locally raised meats and fowl all cooked and served with gourmet flair. And no where will you find more delicious cowboy food than at Latigo and C Lazy U, two of Colorado’s best dude ranches.  They represent two different types of new cowboy cuisine—gourmet homestyle and upscale restaurant-style. Latigo Ranch is a 450-acre, family-owned and operated spread 130 miles west of Denver at 9,000 feet in the heart of the Rocky Mountains. The setting is spectacular—views of sweeping valleys, snow-capped mountains, groves of white-barked aspens, and cobalt blue skies that stretch forever. Latigo was named Best Dude Ranch in Colorado by Colorado’s Best: The Essential Guide to Favorite Places and is  listed in the Top 50 Ranches in the World. Great Food and Good Friendships The food at Latigo, cooked by co-owners Lisa and Randy George and their two grown children, lives up to the scenery. Nearly everything is made-from-scratch, including sauces, salad dressings, breads and baked goods. These self-taught chefs have a passion for good food and for pleasing their guests. “We want our food to be delicious and hearty,” says Randy. “But our food is relational. We think what happens around the table between people is equally important. If our food contributes to those relationships, so much the better.” Breakfast options include cereals and homemade granola, yogurts, fruits, and juices as well as cooked-to-order eggs, pancakes, French toast, omelets, and burritos. For lunch, they offer meats, cheeses, veggies, and breads for make-your-own sandwiches and a hot entrée like two kinds of pasta with five different sauces (marinara, meat marinara, Alfredo, pesto, and romesco), along with a salad bar with toppings like walnuts, dried cranberries, pumpkin seeds, cherry tomatoes, and red and yellow peppers. At a lunch cookout, we enjoyed beef and buffalo burgers with all the toppings, grilled zucchini and Portobello mushrooms, and a huge array of sides and salads.  (Read More)