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Steamboat Magazine

Sensible Eating: Bésame

08/29/2018 01:40PM ● By Alesha Damerville

By Alesha Damerville

STEAMBOAT SPRINGS – Most of Bésame’s menu is naturally gluten-free. “It’s kind of the way the cuisine of the region is,” says Chef Joe Campbell of Bésame in downtown Steamboat. 

Bésame’s dishes are an inspired collection of regional Latin flavors. Many of their dishes are light, yet still packed with flavor. Below is a list of Ski Town Media’s go-to gluten-free lunch dishes from Bésame.

Patatas Bravas – fried potatoes, pimenton aioli, pickled onions, spicy tomato sauce 

Chips de Plátanos – plantain chips, coconut oil, fermented salsa

Almendras Marcona Totadas – marcona almonds, sea salt, orange oil and espelette

Chichirrones – fried pork crackling, chili seasoning

Vientre di Jabali – Berkshire pork belly, plantain puree

Chile Ahumado – smoked shishito peppers, sea salt, lemon, orange extra virgin olive oil

Patatas Peruanas Fritas – fried Peruvian potatoes, yams, chili lime crema, fried garlic, shallots, peanuts, aji criollo

Elotes – Mexican street corn on the cob, mayo, crema, chili seasoning, cilantro, lime

Arepas – a prominent cuisine of Colombia and Venezuela, arepas are sandwiches made from white cornmeal. Bésame offers five different arepas on their lunch menu. Our personal favorite, Puerco Chicharon consists of pork shoulder, crackling, spicy mango salsa, cabbage and cotijo cheese and herbs. 

Bésame has so many gluten-free options it’s difficult to list them all. Visit www.besamesteamboat.comfor more information on Bésame.