Cultural & Historical Influences

The identity of Colorado has been greatly impacted by its food history. Influences such as Indigenous traditions, Spanish and European immigrants, and innovative sustainable food initiatives make Colorado cuisine what we know it as today (Fiege, 1999). However, a focus on sustainable food systems is not new, Indigenous peoples did sustainable food practices long before climate change was a concern. Now, Colorado carries its food heritage while also adapting to new environmental issues (Slow Food USA).

Prior to European settlers in the United States, Indigenous communities such as the Ute, Arapaho, and Pueblo peoples shaped the region through sustainable, place-based food systems. These communities practiced hunting, foraging, seed-saving, and region-specific agriculture, which cultivated a deep understanding of the land and its resources (Native American Food Sovereignty Alliance, n.d.). Some hallmark ingredients in their lives include bison, corn, beans, chilies, and fruits that were also important to their cultural identify, spirituality, and ecological stewardship (Nabhan, 2008).

One powerful example of sustainable foodways is the relationship that Indigenous peoples have with bison. For tribes throughout the Great Plains and Mountain West, bison were essential to the survival of tribes. They utilized every part of the animal for food, clothing, shelter, tools, and ceremonies. Notably, Indigenous communities practiced respectful and environmentally conscious hunting, only taking what was absolutely necessary and using every part of the animal (Nabhan, 2008). In contrast, European colonizers almost eliminated bison during their westward expansion. This near-extinction of bison was not accidental, it was apart of a greater plan to rid Indigenous peoples of their land and customs, which is shown in systems of environmental and political control (Robbins, 2022). Despite the toll that European colonization had on bison populations, the survival and recovery of bison herds today is largely due to the work of Indigenous-led conservation efforts that incorporate traditional ecological knowledge (First National development, Institute, 2020).

Furthermore, in Southern Colorado, Pueblo green chili is a deeply rooted traditional food that reflects its history of adaptation and resilience. Grown in the Pueblo region for generations, these chiles have adapted to Colorado’s climate and become a fundamental part of the state’s cuisine. Also, Indigenous communities have long incorporated green chile into dishes such as stews, sauces, and tamales, thus furthering culinary traditions that have an emphasis on local ingredients and seasonal cooking (Nabhan, 2008).

Another Colorado-specific ingredient that holds great significance is Palisade peaches. They were introduced to the Southwest region of the United States by Spanish missionaries in the 18th century, later being cultivated by Navajo and Pueblo farmers, who integrated them into local agricultural systems and culinary traditions (Twitty, 2017). Palisade peaches are sweet and flavorful due to Colorado’s hot days, cool nights, and mineral-rich soils, making them a staple of Colorado’s food identity (Palisade Historical Society, n.d.).

Significantly, these food histories are not simply facts of the past, but living practices that represent ongoing cultural survival and resistance. Indigenous food systems are deeply connected to identity, sovereignty, and health (Mihesuah, 2005). Growing, preparing, and sharing traditional foods can demonstrate cultural resilience against a history of forced assimilation and livelihood disruption.

It’s important to recognize that Colorado’s culinary culture has been shaped by a history of immigration, displacement, adaptation, and resilience. African American, Hispanic, and immigrant communities have all contributed to the state’s diverse culinary landscape. For reference, Michael Twitty explains in The Cooking Gene (2017) that food can be a powerful tool to trace lineage, land, and survival. Also, environmental interaction and social contestation can be seen in food systems, showing the inequalities in access, control, and cultural representation (Robbins, 2022). In this state and country, the cultural and historical influences of food continue to thrive in culinary scenes, honoring these rich histories.

Colorado’s food history has been heavily impacted by Spanish and Mexican agricultural, culinary, and cultural traditions. Spanish colonists introduced items such as wheat, cattle, sheep, fruit trees, and dairy animals to the American Southwest, permanently transforming local diets and food systems (Weber, 1992). These introductions shifted Colorado’s food system away from precolonial Indigenous food practices, which were largely plant and game based. In particular, the establishment of irrigation systems by Spanish and Mexican settlers allowed Colorado’s semi-arid landscape to support crops that were not otherwise suited for the dry climate (Gutierrez, 1991). These irrigation practices are foundational for Colorado’s current agricultural system and significantly expanded the crops that could be grown in the region.

Hispanic and Mexican traditions are still visible in Colorado today. Dishes such as green chile stew, tortillas, and tamales reflect the continuous influence of Mexican culinary culture, particularly in Southern Colorado where Hispanic communities have lived for centuries (Colorado Encyclopedia, n.d.) The way that traditional recipes have been adapted to include local ingredients, such as Pueblo green chile or Anasazi beans shows how culinary traditions can evolve while still staying connected to cultural roots.

By the 19th century, German and Italian immigrants further diversified Colorado’s food landscape. These communities introduced them to new techniques for food preservation, such as curing meats and aging cheeses, along with Mediterranean staple ingredients like olive oil, vinegar, and herbs (Colorado Encyclopedia, n.d.). Not only did they contribute food products, but also culinary styles, thus combining old world methods with local crops.

One Colorado-specific example of this culinary merge is pairing cantaloupe and prosciutto, a dish that contains both Italian influence and local produce. Cantaloupe thrives in the hot, dry climates of Colorado, while prosciutto adds a salty contrast that is unique to the Italian palate. This fusion represents how immigrant traditions have been localized, creating unique regional dishes that reflect Colorado’s diverse cultural history.

Equally as important as the ingredients specific to Colorado is the agricultural and ranching practices used that shape the state’s food identity. The evolution of these practices over time has impacted not only the food grown and raised in the region, but also how Coloradoans understand food, land, and sustainability.

During the 19th century, the expansion of cattle ranching influenced Colorado’s agriculture and economic system. For context, open range ranching is prevalent across the plains and foothills, while the Western slope is known for its fertile valleys that support growing fruit crops such as peaches, apples, and cherries (Colorado State University Extension, n.d.).

Historically, Colorado has attempted to focus efforts on conservation and food production, as seen in the case of bison. As I mentioned earlier, the near-extinction hunting of bison led to conservation efforts that incorporated Indigenous knowledge to restore the herds. The recovery of bison ranching is important for reducing environmental impact by minimizing conventional beef production and also honoring their cultural and historical legacy (Geist, 1996; Knapp et al., 1999). In Colorado, bison is seen as a nutrient-dense sustainable protein and a symbol of food sovereignty and ecological resilience.

On the aquatic side, trout is a significant part of Colorado’s food identity due to its unique connection to high-altitude ecosystems. The state’s cold, fast-moving mountain streams allow trout populations to thrive. In order to protect these aquatic systems, Colorado enforces strict regulations on trout fishing, ensuring that the populations are fished sustainably and that the ecosystem is healthy. Sustainable trout management is important for regional food security and environmental health (FAO, 2020). These strict management practices demonstrates the state’s commitment to ecological stewardship and food stability.

It is clear that Colorado’s cuisine has evolved over time while maintaining its historical and cultural roots. From Indigenous food systems to early ranching communities to today’s sustainable food practices, the state’s culinary identity is both resilient and innovative. Throughout Colorado’s culinary evolution it has prioritized local sourcing, preserved historical foodways, and committed to environmental sustainability.

Colorado’s small-scale farmers and ranchers that practice regenerative agriculture are essential to Colorado’s food system. These producers are necessary for reducing food waste, protecting soil health, and promoting biodiversity (Colorado Farm & Food Alliance, n.d.). Their efforts are recognized by consumers that value traceability, transparency, and community-based food systems. The farm-to-table movement is very prevalent in Colorado because it encourages fresh, seasonal, and locally sourced ingredients. Restaurants across the state build their menus based on locally-sourced ingredients. This is important for supporting local economies, community heath, and greenhouse gas emission reductions (James Beard Foundation, n.d.; Weber & Matthews, 2008). Not only does this benefit the environment, but it also connects the community to Colorado’s food system.

As Colorado continues to honor its culinary traditions, it simultaneously adapts to novel environmental challenges. For example, trout and bison are deeply rooted in Colorado’s food history and also serve as a lower environmental impact alternative to conventional beef and imported seafood (Geist, 1996; FAO, 2020). Through thoughtful resource management and conservation practices, producers can maintain healthy populations to feed the state while also protecting the environment.

Colorado’s food system is closely aligned with the Slow Food movement, which advocates for regional food traditions, small-scale producers, and ecological harmony. Food should be good, clean, and fair to ensure diverse, sustainable, and community-based food systems (Petrini, 2003).

Overall, Colorado’s food traditions reflect its history that has been shaped by Indigenous practices, Spanish and European ingredients and techniques, and novel environmental concern. By honoring historical culinary traditions and prioritizing agricultural practices that align with the state of our world today, Colorado’s culinary identity values history and sustainability. By supporting local farmers and ranchers, as well as Indigenous food practices, both culinary traditions and environmental wellbeing is preserved.