Think you’ve tried everything the mountain community of Aspen, Colo., has to offer in the way of dining? If you like it hot, don’t miss Zocalito Bistro’s Latin Cuisine and Rum Bar, where chef-owner Michael Beary creates culinary art using authentic Oaxacan chile varietals including the chilcosle chile, negro chilhuacle and taviche. “At Zocalito,” says Beary, “we’ve pushed the envelope farther than perhaps any other restaurant in America in terms of featuring the unique and rare chiles and other ingredients of Oaxaca.” Well-traveled in this southern Mexican region, Beary works with the area’s local farmers and food artisans to gather the freshest ingredients for use in the creation of his authentic dishes. Beary even created an online marketplace on the restaurant’s website, where chile-infatuated diners can find rare chile peppers, salts, spices — and even roasted grasshoppers — to stock their own kitchens. What to try at Zocalito? Menu favorites include Aztec soup made with avocado, panela cheese, corn truffles and chips in a chicken, tomato and chicostle chili broth; Oaxacan chicken breast wrapped in a banana leaf with chorizo, cheese, tomatoes, potatoes, onion, corn and spicy yellow chilhaucle chili salsa; and Pasilla de Oaxaca rellenos stuffed with black beans, vegetables and cheese served in red mole sauce. Located at 420 East Hyman Ave., Zocalito is open seven days a week from 5:00–10 or 10:30 p.m.