From the Roof
of the World
to Your Block.
Hand-pleated momos steamed to order. Thukpa ladled from stockpots simmering since dawn. Tingmo torn apart with fingers, never knives.
Every dish has
a before.
Drag the divider. Watch grain become bread, raw meat become dumplings, dried spice become broth. Nothing invented — everything inevitable.
Tingmo
High-altitude wheat ground the same day. The dough folds like a lotus — each petal trapping steam until the bread exhales at your fingers. No knives at this table.
Drag to reveal
Momos
Fourteen folds per momo. Not twelve, not sixteen — fourteen. Ground meat, ginger, and garlic wrapped in a skin rolled thin enough to see your hand through. Steamed in bamboo until the filling swells against the pleats.
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Thukpa
The stockpot goes on at 5am. By noon it has become something else entirely — a broth that tastes like the altitude it came from. Sichuan peppercorns bloom on the surface in chili oil, noodles hand-pulled to order.
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Craft beer crowds.
Festival stages. Corner offices.
We had Momo at the Fort Collins Brewery Festival and people were lined up 40-deep by noon. The rest of the food vendors looked annoyed. I looked thrilled.
Our team catering budget is $18 a head. Momo came in at $16, fed 80 people, and three people asked me if I'd hired a private chef. Best ROI of my career.
I book 12 markets a season. Momo is the only vendor I've ever had to turn away because the waitlist filled before I could confirm the slot. Book early.
Book the Truck
We serve within 80 miles of Denver, CO. Minimum 25 guests. Markets, breweries, corporate, and private events.
"Cold air on your face, warm broth in your hands."
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Every Wednesday we drop next week's locations — farmers markets, brewery lots, pop-ups. First on the list, first in line.
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