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El Chorro Restaurant Review: The property dates back to 1934, and so does the cuisine, with golden oldies like beef stroganoff studded with roasted mushrooms over buttered egg noodles, or trout almandine in lemon brown butter with almonds and green beans. But high-end ingredients and care in the kitchen make things modern and relevant, and it’s hard to beat the setting in an adobe casita that used to be girls’ school. The favorites still satisfy: rack of Colorado lamb with mint sauce (on request), but items have been updated, too --- that lamb now comes with goat cheese mashed potatoes, port demi and root vegetable hash. Sunday brunch may not be the see-and-be-seen hotspot it once was, but the complimentary sticky buns are as addictive as ever. Sip a glass of wine from the respectable global list, finish the meal with prickly pear crème brûlée, and toast a tasty bit of history.