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Since it’s a restaurant inspired by rougher days, when ranch hands ate hearty, slow-cooked food served from chuck wagons (yep, mobile kitchens) by some guy inevitably called “Cookie,” it makes sense that Cowboy Chow would know how to be resourceful, even in trying times.
For the time being, their menu is reaching out to the working person (or the looking-for-work person, which is often case in today’s economy). But their kitchen is staying put. All that’s traveling at Cowboy Chow are their prices, and they’re going south.
Cowboy Chow is indefinitely reducing prices on a wide variety of plates in a new “Recession Menu.”
That means popular entrees for $7 or so: Two Fat Enchiladas (with pulled chicken or braised brisket and smothered with suiza or queso); pulled chipotle chicken or braised red pepper brisket, served with a side of wild rice, cowboy caviar and avocado lime cream, or Cast Iron Chicken Pot Pie (braised chicken and vegetables in a buttermilk and chicken base, topped with a flaky puff pastry crust.)
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