With the help of my roommates over the past two years, I have categorized all the dining options at Colorado College so that when the most specific of cravings arise, I know exactly where to go. The Preserve is my go-to health meal, especially when they feature the kale and orange special salad. I reserve Rastall for brunch only, ensuring that my track record of three-hour long brunches continues. Benji’s is for pure indulgence, whether for a stringy grilled cheese with mushrooms or an udon noodle bowl smothered in peanut sauce.
On days I felt the urge to rebel against lactose intolerance, I had tunnel vision towards what Benji’s classified as a quesadilla, but what Taco Bell refers to as a quesarito: an 18-inch tortilla smothered in melted jack cheese with as much pulled pork and grilled peppers as I can bribe the Benji’s servers to stuff in.
For my overly confident days, I could order my quesadilla with the hottest salsa and jalapeños, and then of course drown the entire thing in Cholula green pepper hot sauce. I was saved from my own ego only by the iced horchata I initially hesitated buying.
But now, that’s gone. Granted, I am no longer on full meal plan, but I feel guilty spending the $300 of my commuter plan solely on Rastall brunches. And there is absolutely no way I could ever replicate the shrimp and avocado bowl I would drop $9 on without blinking an eye.
For bold first-years and transfers who have dared to venture to the pandemonium of Benji’s this early into Block 1, Benji’s used to have a full Mexican station for both lunch and dinner where they now serve udon noodle and rice bowls.
Due to profit issues, as explained in length in this issue, the Mexican station has closed for the remainder of the 2015-2016 year.
The length of the line for noodle bowls might shrink an indistinguishable amount, and a couple more people might opt for the make-your-own-sushi, but neither of those can ever replace the sides of guacamole I always forgot to pay for the first time I waited in line at the cash register.
As someone who’s off the full meal plan, my memories of Benji’s will forever remain the glorious trifecta of what I consider the three most reliably delicious types of food from around the world. But, for the Class of 2019 and the classes following, the gluttony of a Benji’s quesadilla with churros and horchata and the masterful craft of a shrimp and avocado bowl will (hopefully not) forever be as allusive of a memory as VDP.