Jump to content
  • Welcome to the eG Forums, a service of the eGullet Society for Culinary Arts & Letters. The Society is a 501(c)3 not-for-profit organization dedicated to the advancement of the culinary arts. These advertising-free forums are provided free of charge through donations from Society members. Anyone may read the forums, but to post you must create a free account.

Mexican in Denver or Colorado Springs

Recommended Posts

Heading to Denver and Colorado Springs, would LOVE to get my hands on some solids mexican.  I used to live in Texas and miss the tasty mexican I could score there - any suggestions?

Sure there are, although it depends on the exact style you're looking for. I seem to gravitate towards New Mexican, and that means Jack-n-Grill. It's located at 25th and Federal, you must get a cup of corn there. If it's still there, El Mercadito at 31st and Federal always had good Mexican food. There is also the Brewery Bar II at 2nd and Kalamath, which has great green chili. I'm sure others might ring in with other suggestions.

Oh, and there is always Casa Bonita if you hate life.


Learning just means you were wrong and they were right. - Aram

Link to comment
Share on other sites

Thanks Matt for the suggestions. I guess I would say what I would most love and would liek to find are:

1) a traditional breakfast burito (eggs, beans, salsa, chorizo)

2) a good taqueria - would love one that makes great tortillas with beans and cheese, etc or carnitas. If they had solid chips and queso to boot - I'd be in heaven.


Jennie Auster aka "GIT"

Gastronome in Training

Link to comment
Share on other sites

Well, for tacos, I'm a fan of El Taco de Mexico, at 714 N. Santa Fe Drive. Their cabeza tacos are great as are their carnitas. And they do it the correct way, on two corn tortillas. I know some people who love their brains taco, but I just can't do it yet.

As for breakfast burritos, the best I've had are the ones you get downtown from the Burrito Ladies. I'm sure you can get them from places like Don Ramon's in Thornton, but I might need another person to point this out to you.


Learning just means you were wrong and they were right. - Aram

Link to comment
Share on other sites

Don Ramons is 2695 W 92nd Ave.

There are a lot of hole-in-the-strip-mall places that serve really good Mexican food in Thornton, the names escape me right now, I'll update you after I take a nap.

"It is just as absurd to exact excellent cooking from a chef whom one provides with defective or scanty goods, as to hope to obtain wine from a bottled decoction of logwood." -Escoffier
Link to comment
Share on other sites

I use to live in Denver but I'd say I'm with "The Matt" on "El Mercadito at 31st and Federal always had good Mexican food." - I beleive it's still there, I'll have to ask my parents (they still live there, I've moved to Washington State) -

Great Menudo (no really it's what its supposed to taste like - not all just tripe)


Link to comment
Share on other sites

Heading to Denver and Colorado Springs, would LOVE to get my hands on some solids mexican.  I used to live in Texas and miss the tasty mexican I could score there - any suggestions?


No specific suggestions, other than to say ditto to the others.

But a warning: You're coming to Colorado, not Texas. It's not Tex Mex. Breakfast burritos are everywhere, but probably not what you're dreaming of; you're not in Texas anymore. Colorado Mexican is all about green chile.

There are countless holes in the wall along Federal, Alameda, Colfax; in Brighton, Thornton, Lakewood. . . . Look for trucks at construction sites, anywhere, everywhere.

Edited by afoodnut (log)
Link to comment
Share on other sites

I would say that you can't do better than El Taco de Mexico for a good taqueria.

Taqueria Patzcuaro on 32nd, near Zuni is quite good also, just ever so slightly more upscale than El Taco de Mex (which is to say not very upscale).

Fred Bramhall

A professor is one who talk's in someone else's sleep

Link to comment
Share on other sites


  • Similar Content

    • By cyalexa
      Salsa Para Enchiladas  
      3 ancho chiles
      2 New Mexico chiles
      2 chipotle chiles
      1 clove garlic, sliced
      2 TB flour
      2 TB vegetable oil
      1 tsp vinegar
      ¾ tsp salt
      ¼ tsp dried oregano
      2 cups broth, stock, or (filtered) chili soaking liquid
      Rinse, stem and seed chiles. Place in saucepan and cover with water. Bring to boil. Cover and remove from heat and let soften and cool. While the chiles are cooling, gently sauté garlic slices in oil until they are soft and golden brown. Remove the garlic from the oil, with a slotted spoon and reserve. Make a light roux by adding the flour to the oil and sautéing briefly. Drain the chilies and puree them with the garlic slices and half of the liquid. Strain the puree back into the saucepan. Pour the remainder of the liquid through the sieve to loosen any remaining chili pulp. Add the roux to the saucepan and whisk to blend. Add the rest of the ingredients to the pan, bring to a boil then and simmer 15-20 minutes. Taste and add additional salt and vinegar if necessary.
    • By gulfporter
      Grilled fish recipe from Mexico. 
      Pescado Zarendeado
      4 large dried ancho chiles 2 dried chiles de arból (omit if you prefer a milder sauce) ½ small onion, chopped 8 ounces canned tomato sauce 4 garlic cloves, peeled and sliced 3 tablespoons Ponzu sauce (or substitute ½ soy sauce, ½ lime juice) 3 tablespoons Worcestershire sauce ½ teaspoon salt ½ cup mayonnaise 2 kilos Pargo blanco or red snapper (huachinango) one 2-kilo fish or two 1-kilo fish. Butterflied from the belly out.  Remove and discard the stems and seeds from chiles. Place the chiles in a bowl and cover completely with boiling water and then soak for 40 minutes.
      Remove the chiles and place in a food processor with ½ cup of the soaking liquid, the onion, tomato sauce, garlic, Ponzu, Worcestershire and the salt. Process until very smooth. Sieve the mixture into a bowl, then add the mayonnaise and blend.
      Set aside 2/3 cup of the blended sauce to serve with the cooked fish. The rest will be used to prepare the fish for the grill.
      Slather the flesh-side of the fish with the sauce and then place, skin-side down on a hot charcoal or gas grill. Cooking time will vary depending on the size of the fish. (About 15 minutes for a one-kilo snapper on my gas grill at medium-high, lid closed).
      Place cooked fish on a large platter; use a spoon to remove the flesh.
      Serve with fresh tortillas and pickled onions. Pass the reserved sauce.
      Pickled Red Onions
      Thinly slice a medium red onion into a glass bowl, toss with the juice of a large lime, one or two finely minced serrano chiles and ¼ teaspoon salt. Best if marinated overnight in the fridge.
    • By Kasia
      My quesadilla
      Today I would like to share with you the recipe for a dish which meets holiday requirements. It is easy, and it doesn't need sophisticated ingredients or an oven. A frying pan is enough. Quesadilla, the dish in question, is a tortilla with melted cheese. The rest of the ingredients you choose at your discretion. Red beans, pepper, chorizo or fried meat all work brilliantly. I added fried pieces of turkey leg. Thanks to this, my dish could be a holiday dinner.

      Ingredients (for 2 people)
      4 tortillas
      300g of turkey leg
      half a chili pepper
      half an onion
      1 clove of garlic
      2 tablespoons of oil
      200g of tinned sweetcorn
      200g of tinned red beans
      fresh pepper
      200g of mozzarella cheese
      salt and pepper

      Cube the meat. Fry the diced onion, garlic and chili pepper in oil. Add the spiced-up-with-salt-and-pepper meat and fry on a low heat until the meat is soft. Cube the pepper. Drain the sweetcorn and red beans and slice the mozzarella cheese. Put the tortilla into a dry, heated pan. Arrange the meat, sweetcorn and red beans on it. Cover with the slices of the mozzarella cheese and the second tortilla. Fry on a low heat for a while. Turn it and fry a bit more until the cheese has melted. Put it on a plate and cut it into triangles.

      Enjoy your meal!

    • By Pierogi
      Mexican Rice
      Serves 4 as Side.

      1 T olive oil
      1 small onion, finely chopped
      2 cloves garlic, pressed or minced
      1-1/2 c long-grain rice
      3 c low-salt chicken broth or stock
      2 med-size tomatoes (about 12 oz total), chopped
      1 can (4&1/2 oz) chopped green chilies
      1 tsp chili powder
      1/2 tsp salt
      1/4 tsp pepper
      1/2 c fresh chopped cilantro
      1/2 c pimento-stuffed green olives, sliced

      Heat oil in 4-quart saucepan over med-high heat until hot. (Make sure you use a large enough pot, I tried to make it fit into a 3&1/2 quart pot and it was very tight). Add onion & garlic, cook until soft. Add rice, and stir well, cook, stirring occasionally, until rice toasts a bit and turns golden, about 3-5 minutes. Add broth, tomatoes, chiles, chili powder, and S&P. Cover, bring to a boil, reduce heat and simmer, covered, until rice is done, about 25 min. You may have some liquid still left.
      Turn off heat and stir in cilantro and olives, Cover and let stand for 10 minutes.
      Keywords: Side, Rice, Mexican, Easy
      ( RG2089 )
    • By chardgirl
      Greens Tacos
      I like to make these for breakfast or lunch: I try to eat dark leafy greens most days one way or another.

      3/4 lb greens, cleaned well and sliced into approximate 1 inch pieces (today I used arugula and radish greens, leaving the radish ‘roots' in the fridge to be munched on later. the greens are good to eat, but
      2 tsp cooking oil
      2 stalks green garlic, cleaned as a leek and chopped, or another allium family, whatever you have on hand (onion, green onion, garlic, leek.....)

      Pinch red pepper flakes or cayenne
      2 T cream cheese
      4 small corn tortillas or 2-3 larger flour ones

      Heat the oil and add the garlic, having the greens ready to go, and cook garlic for about 30 seconds. Then add greens and cook until bright green and wilted, add red pepper (and salt and black pepper if you like). Take off heat and stir in cream cheese. Heat tortillas, divide filling among them. Eat and enjoy.
      Keywords: Vegetables, Easy, Vegetarian
      ( RG1521 )
  • Recently Browsing   0 members

    • No registered users viewing this page.
  • Create New...