The new Texican Bistro in Broomfield is bringing Southwestern fusion to the city with smoked meats, tacos, flatbreads and more creations.
The bistro, located at 300 Nickel St., Suite 21 — east of Midway Boulevard and U.S. 287 — packs a wide variety of culinary inspirations sure to appeal to a range of patrons.
“We’re not Tex-Mex, we aren’t just barbecue, we’re fusion — we’ve taken different cultures and identities of food and melded them into one,” said Brittany Truitt, the restaurant’s general manager.
Truitt’s spent many years in the restaurant industry, she said, and even though the bistro only opened its doors earlier this month, she’s already settling into its culture.
“Being in a locally owned place with awesome staff, I can create the systems and processes and recipes to help bring this idea to life,” she said.
Those recipes bring a Southwestern character to the restaurant, similar to the eateries of west Texas, New Mexico and around Colorado. Its menu touts flatbreads, loaded baked potatoes, rice bowls and more items — many of which can be topped with the bistro’s smoked meats.
“The brisket is the bomb — all the meats are prepared so they can be amazing on their own,” Truitt said, adding that they’ve received compliments on the potatoes and rice bowls with brisket.
The bistro’s owners, Alison and Chris Linnen, also own Zoosters Pub-n-Pool Hall next door to the restaurant, and decided to expand their business reach when the previous occupants left the building, Chris Linnen said.
“We’ve had a good friend for a lot of years who happens to be a delusional Texan that thinks he’s living in 1836 when the ‘Republic of Texas’ included parts of (what became) Colorado,” Linnen said, adding: “He happens to be an exceptional pit cook and the best thing for us about his delusion is that he travels all over the entire ‘Republic’ region thinking that he’s a native, sampling all of the local dishes, and then brings the flavors back to us.”
Linnen said that he’s happy for that line of thinking to continue as long as he gets to bring the delicious food that represents the Southwest back to Broomfield. Currently one of the highlights is the scratch-made cheesecake with raspberry habanero sauce, he said.
“We’re really excited to be part of the Broomfield community,” Truitt said. “It’s very tight knit, and that’s a really key thing I’m excited about.”