Foods You Must Have in Summer: West

Berry Pies

If there's one place in the U.S. where pie very nearly grows on trees (or vines), it's the Northwest. From the wild blackberries of the San Juan Islands to Oregon-bred marionberries, summer abounds with pie-filling possibilities. Inland, huckleberries are paired with fresh peaches for unforgettable pies, and even obscure berries such as tayberries play a starring role in local desserts. Some pies may be available year-round with frozen fruit, but for a true taste of summer you've got to get them while they're fresh.

Where to Go: In Washington, head to Walters' Fruit Ranch, just north of Spokane, for its famous peach-huckleberry pie. The Snohomish Pie Company in downtown Snohomish serves a marionberry pie worth the drive, and in Friday Harbor on San Juan Island, The Place Restaurant and Bar is a favorite for berry-pie seekers in the spring and summer months. In Oregon, Portland's beloved Pie Spot (which now has a brick-and-mortar bakery) showcases local marionberries in its pies. And regional chain Grand Central Bakery offers take-home frozen marionberry pies at each of its locations in the Portland and Seattle area.

Green-Chile Cheeseburger

Take a summer icon like the cheeseburger, pair it with green chiles (the symbol of New Mexican cuisine), and what do you get? A melt-in-your-mouth roadhouse legend that's worth a pilgrimage. In its storied history, the green-chile cheeseburger has spiced up New Mexico's slice of Route 66, defeated celebrity chef Bobby Flay, and earned not one spot but two on GQ's list of "The 20 Hamburgers You Must Eat Before You Die." It's a summer favorite you can build an entire road trip around—in fact, the green-chile cheeseburger trail highlights the best of the best at restaurants, drive-ins, cafes, and dives around the state.

Where to Go: A glance at the green-chile cheeseburger trail map proves that wherever you are in New Mexico, you're not far from a great burger. For a green-chile cheeseburger that's garnered national attention, try Buckhorn Tavern, which not only earned high marks on GQ's list but also emerged victorious after a Throwdown with Bobby Flay. There's also Santa Fe Bite (formerly Bobcat Bite), a much-loved Santa Fe institution that is set to reopen this summer in the heart of Santa Fe's Historic District.

Artisanal Ice Cream

Small-batch artisanal ice cream is more than just delicious; it's an embodiment of the Western spirit. Why? It depends heavily on local bounty, which the West has in spades (considering California alone produces nearly half of the fruits, vegetables, and nuts grown in the U.S.). And it requires an adventurous spirit, one that emboldens ice cream makers to dream up flavors such as Secret Breakfast (bourbon with corn flakes, a favorite at Humphry Slocombe in San Francisco), honey blue cheese (one of Scottsdale's Sweet Republic's more unusual flavors), and goat cheese-marionberry-habanero (at Salt & Straw in Portland, Oregon). And on a warm summer day, what better way is there to pay tribute to the spirit of the West than with a double scoop on a sugar cone?

Where to Go: Portland's Salt & Straw earns its accolades with a combination of traditional and bold flavors made with local, sustainable, and organic ingredients. Humphry Slocombe in San Francisco's Mission District will soon open a second location in the Ferry Building, offering even more chances to try flavors such as honey thyme and malted dulce de leche. Sweet Republic in Scottsdale, Arizona, beats the summer heat with handcrafted flavors including Earl Grey and Mayan chocolate.

Pueblo Slopper

New Mexico may have an iconic burger, but Colorado has the Pueblo slopper: two open-faced cheeseburgers served up in a bowl, smothered with a green-chili sauce, and topped with cheese and raw onions. Born at Johnnie's Coors Tavern (now Gray's Coors Tavern) in the city of Pueblo in the 1950s, this Colorado summertime favorite is now served up in more than 25 Pueblo establishments as well as in restaurants around the state. Since the slopper is all about the chili sauce—made from green chiles, meat, and other secret ingredients—and because each restaurant has its own green-chili recipe, you'll find a new take on the slopper wherever you go.

Where to Go: In Pueblo, Colorado, dig into the original at Gray's Coors Tavern, or head to the Sunset Inn to sample the slopper that won Travel Channel's Food Wars. In Denver, Tom's Urban 24 offers the Urban Slopper, which ups the ante with a brioche bun and pico de gallo.

Huckleberry Treats

Huckleberries may be small, but they deliver a true burst of pure Western summer. These mildly tart berries, which resemble blueberries, grow wild in mountain and coastal forests. Humans and bears alike are drawn to the aromatic fruit as it ripens in late summer. Even if you're not up for competing with grizzlies for picking rights, there are still plenty of ways to savor the flavor. Huckleberry milkshakes are a summertime staple in Idaho, which claims the mighty huckleberry as its state fruit. And Trout Creek celebrates its standing as the "huckleberry capital of Montana" with an annual Huckleberry Festival. At candy shops, grocery stores, and farm stands around the Rocky Mountain West, you can find huckleberry treats ranging from pie and ice cream to taffy and jelly beans.

Where to Go: For a classic huckleberry milkshake in Idaho, try the Victor Emporium in Victor, Roger's Ice Cream & Burgers in Coeur d'Alene, or Delsa's Ice Cream Parlour in Boise. In Montana, stop by the Park Cafe & Grocery in St. Mary (on the border of Glacier National Park) for huckleberry pie, syrup, ice cream, and milkshakes. Or head to The Sweet Palace in Philipsburg for dark chocolate wild-huckleberry creams, milk chocolate huckleberry caramels, huckleberry jelly beans, huckleberry taffy, and more.

Barbecue

Think the South has a monopoly on barbecue? Think again. With its rich ranching history, wide-open spaces, and wealth of fresh ingredients, the West was made for meats slow-cooked over a low fire. Each year, as summer winds down, Nevada heats up with its annual Best in the West Nugget Rib Cook-Off. More than half a million people gather to sample ribs slow-cooked by 24 teams from around the world. The free-entry event is America's biggest rib festival. And recently, Santa Maria, California, was declared "the West's best unsung BBQ town" by Sunset.com. In the Santa Maria style, dry-rubbed aged beef is pit-roasted on skewers over red oak then served up alongside local pinquito beans, garlic bread, and macaroni salad or mac 'n' cheese.

Where to Go: This year's Rib Cook-Off runs from August 28 through September 2 at Victorian Square in Sparks, Nevada, just east of Reno. For true Santa Maria barbecue, check out the Santa Maria-style barbecue map created by Margo True (who spent three years researching—and sampling—to come up with the list). Among her top picks are The Hitching Post and Far Western Tavern.

Paletas

Consider paletas summer on a stick. In the last decade or so, the Mexican popsicles have swept the West. Refreshingly free of neon colors and artificial flavors, paletas offer a summer-optimized version of fresh fruit. Choose between crisp paletas de aguas, made with fruit and water, or paletas de leche (or de crema) for a richer milk- or cream-based frozen treat. Flavors range from the familiar—mango or strawberries and cream—to the exotic—cucumber and mint or sweet corn and raisin.

Where to Go: Paleterias abound in Greater Los Angeles. Last year, LA Weekly chose its 10 best paletas in Los Angeles and named Los Alpes Neveria and Ice Cream Parlor in Huntington Park number one. If you go, try the elote, horchata, or mamey flavor. And with locations in Chandler and Tempe, Paletas Betty brings fresh, small-batch paletas to Arizona. Favorites include pina con chile (pineapple with chile) and sandia (watermelon with mint).

Reindeer Hot Dogs

Some Alaskans claim reindeer hot dogs are a novelty, not a staple, but there's no denying they're a huge draw during the summer months. Food carts around Anchorage and in cruise-ship ports around the state specialize in the northern twist on the summertime food, offering a taste of the "wild and mild" flavor. Depending on where you go, you'll find one of two styles: a reindeer sausage in casing, or a more traditional casing-free ballpark dog. Try it with mustard, grilled onions, sauerkraut, or plain if you want to really savor the full reindeer flavor. Get 'em while they're hot, since food-cart vendors pack up at the end of summer (though some restaurants and bars still serve the Alaskan specialty into the winter months).

Where to Go: M.A.'s Gourmet Dogs tops reindeer hot dog aficionados' lists of the best in Anchorage. Tia's Gourmet Sausages, another Anchorage food-cart favorite, serves up a spicy version of the frank. In Sitka, Reindeer Redhots hot dog stand offers both reindeer hot dogs and reindeer polish sausages, plus toppings like reindeer chili at no extra charge.

Olallieberry Delights

Olallieberry translates to "berry berry," which seems entirely appropriate considering the olallieberry is both bigger and sweeter than its close relation, the blackberry. The berry, which also draws parentage from the raspberry, loganberry, and youngberry, is a much-anticipated sign of summer along the Northern California coast. In fact, with the fog and cool weather that characterize the season, it's sometimes the only sign of summer. Drive Highway 1 between Mendocino and Santa Cruz and you'll see hand-painted signs for olallieberry delights including pie, cobbler, and jam.

Where to Go: In tiny Pescadero, about 50 miles south of San Francisco, Duarte's Tavern serves up an iconic olallieberry pie (it's also worth a stop for the cream of artichoke or cream of green chile soup—or you can request the two swirled in a bowl). North of San Francisco, the Little River Inn just south of Mendocino village offers a variety of olallieberry dishes during summer, including a fantastic olallieberry cobbler.

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