Maybe you've heard the nicknames—prairie oysters, calf fries, cowboy caviar, swinging beef—but regardless of what you call Rocky Mountain oysters, they've become an iconic dish in Denver, though the origins are more widespread. The basic definition is that Rocky Mountain oysters are the testicles of a bull calf that are typically sliced and served deep-fried. They've long been a familiar fixture among cattle ranchers in the American West and western Canada. Additionally, you'll find juevos del toro in places like Spain, Mexico, and Argentina. There's also a longstanding belief among many cultures worldwide that eating the genitalia of an animal provides an aphrodisiac effect.
So where around Denver can you find this unusual delicacy? Probably the most well-known purveyor of RMOs is the Buckhorn Exchange, which bills itself as the city's oldest restaurant. Order whole or half portions with a horseradish dipping sauce. If you're passing through Denver International Airport, try them at Timberline Steaks & Grille on Concourse C with a signature pub sauce. And Coors Field has been serving them as a snack at Stand 144 for the last 20 years.
Morrison's The Fort is a fitting spot to order the version that's cut into small bites, battered, fried, and then served with tangy cocktail sauce. Order all-you-can-eat at Bruce's Bar in Severance on Wednesdays, Fridays, Saturdays, and Sundays, or buy them frozen to take home.
But perhaps the most Denver-appropriate version is the Rocky Mountain Oyster Stout from Wynkoop Brewing. The limited-release beer was originally draft-only and started as an April Fool's joke, but later saw a small-batch release of two-pack cans. The eight-barrel recipe calls for 25 pounds of sliced and roasted bull testicles.