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are rediscovering and planting heirloom grains at scale.

Get the (gluten-free) deep-fried, gorditas made only of corn at La Cocina on the top floor.Thank us later.. Colorado:.

La Fuente, Denver.Colorado loves a smothered burrito: Preferably one as big as its Mission-style counterpart, swimming in pork green chile that is such a favorite in the Southwest.La Fuente serves all its handheld burritos with the option of getting them smothered, so you can experience the best of both worlds no matter what your preference.

While so many burrito spots go for quantity—local spot.Jack-n-Grill is famous for its seven-pound challenge.

, for example—La Fuente delivers on quality of ingredients, so you never end up with a mouthful of potato.

Get the smothered steak and beans burrito and thank us later.. Connecticut: Tacos La Rosa, Willimantic.Pour off the bacon fat from the skillet and add the olive oil, onion, red pepper, celery, garlic and thyme; cook over moderate heat, stirring occasionally, until softened, 7 to 8 minutes.

Add the paprika and bacon and cook until fragrant, about 1 minute.Stir in the reserved 3 tablespoons of clam juice and cook until absorbed, about 2 minutes.

Add the vegetable mixture to the bread crumbs and mix well; stir in the lemon juice, butter and parsley.. Top each clam with a heaping tablespoon of the stuffing, gently pressing to help it adhere.Bake the clams until they are golden and crisp on top, about 10 minutes..