Or follow Fader's amuse of "spicy cucumber water" -- essentially a bay scallop ceviche -- with a liquid codzito appetizer, with tomato jelly and a tortilla mousse that looked like melted ice cream and tasted like a fried pork rind milkshake.
Or offer up deer with an ashes sauce, pairing charred herbs with bright, fresh cilantro for a sauce that played off the rich venison.Still, the favorite dish at our table was Fader's Munson Farms late season corn broth, with crab and huitlacoche dumplings -- and so much chicken fat that it tasted like the most comforting, creamiest soup ever concocted. It might not play in the Yucatan, but it definitely worked on a cold night in northwest Denver,