What’s for Dinner?

 With Tag-A-Long Expeditions, camping doesn’t mean eating hot dogs and marshmallows on a driftwood log. In the morning you might expect pancakes or omelets with lots of “cowboy coffee” and along with juices, fruits, cereals, muffins and jams. Lunch fare might be a fresh salad wrapped in flour tortillas, sandwich buffets or creative pasta dishes. Typical evening meals include steaks, fish or marinated chicken grilled over charcoal and in Dutch ovens. If you’ve chosen to bring along your own wine, your dinner under the stars is even that much more inspirational.

Dessert may be as simple as dutch oven chocolate cake but might be a surprisingly elegant peach cobbler or homemade pineapple upside down cake. And most of our longer trips feature chairs so you feel like you’re in your favorite restaurant with better scenery! We think you’ll be surprised at what’s for dinner at Tag-A-Long.

Aspen chef Rick Holtz and Rebecca Wood, award winning cookbook author, work with Tag-A-Long Expeditions, of Moab Utah, to make food selections and preparations. If you have special dietary restrictions or concerns, we’ll be happy to accommodate you. Just let us know in advance of your trip.

Our most requested recipe:


(To serve 6)

1 can kidney beans
1/2 can black olives sliced
1/2 teaspoon garlic
1 1/2 teaspoon lemon juice
1 lb grated cheddar cheese
10 oz sour cream
10 oz salsa
2 diced tomatoes
1 diced avocado
some diced green onion

Mix all together.
Add broken corn tortilla chips just before serving (or they go all soggy).
Serve in flour tortilla cones.