It's rare that something as ubiquitous as chips and salsa ignites excitement, but chef Hosea Rosenberg's ode to his northern New Mexican roots, Santo, serves a version that's like no other. The eatery gets blue-corn tortillas from a Denver-based company called Garcia's and fries them in-house to make the chips, which gives the finished product a teal-like hue. Paired with Santo's salsas, which come in a trio of options — including sweet smoked pineapple, tomatillo-based verde and salsa Mexicana made with roasted tomatoes — this starter is no afterthought.