Enviros honor Zia Taqueria, and the chickens eat the scraps

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Enviros honor Zia Taqueria, and the chickens eat the scraps

Among the locally sourced ingredients Zia Taqueria uses beans from Adobe Milling in Dove Creek, tortillas from La Milpa in Montrose and regionally raised beef processed at Sunnyside Meats in Durango, according to owner Tim Turner. From left are Miguel Quezada, Honorio Vargas and Jackie Summers, all employees of Zia Taqueria at 400 South Camino del Rio.
James Ranch chickens are the lucky recipients of kitchen vegetable scraps from Zia Taqueria, which provides them to area farmers.

Enviros honor Zia Taqueria, and the chickens eat the scraps

Among the locally sourced ingredients Zia Taqueria uses beans from Adobe Milling in Dove Creek, tortillas from La Milpa in Montrose and regionally raised beef processed at Sunnyside Meats in Durango, according to owner Tim Turner. From left are Miguel Quezada, Honorio Vargas and Jackie Summers, all employees of Zia Taqueria at 400 South Camino del Rio.
James Ranch chickens are the lucky recipients of kitchen vegetable scraps from Zia Taqueria, which provides them to area farmers.
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