![]() ![]() Richard Schneider rightly calls himself a tortilla savant-his family has been making and selling the Mexican flatbread for 60 years. Richard Schneider shares a bit of the story behind his family’s business-and where to find his favorite tacos in Denver. 715 Washington Ave., Golden, 30, Meet the Co-Owner of Raquelitas Tortillas With origins in Southern Mexico, campechano tacos contain a mixed meat medley-in this case, a mountain of chopped steak and chorizo rounded out with grilled onions and smoky chipotle salsa. It sings on tacos paired with pickled jalapeños and fresh pico de gallo. ![]() 2115 Larimer St., 30, Lenguaĭon’t be intimidated: La Calle’s “lengua” (beef tongue) is braised for two hours with plenty of onion, garlic, and thyme until it’s luxuriously tender. Ask for a squeeze bottle of smoky red salsa to cut through the richness. Broadway, Englewood, 30, įor more than 40 years, Denverites have clamored for this Ballpark institution’s deep-fried tacos filled with chopped steak, shredded lettuce, tomato, avocado, and the tasty glue that holds it all together: melted American cheese. Sweet pineapple, chopped white onion, fresh cilantro, and supple corn tortillas almost negate the need for the accompanying tomato salsa. The spit-roasted pork at this gas station taco destination is epic in its seasoning, juiciness, and crispy edges. Griddled guajillo salsa 5 Must-Try Street Tacos Alambreħ Leguas’ “alambre” translates to a glorious mix of your choice of carne asada, chorizo, or al pastor griddled with ham, bacon, peppers, mushrooms, and onions under a blanket of melted Muenster. Food styling by Victoria Escalle, photo by Sarah BoyumĦ. ![]() Federal Blvd., 30 The taco plate of your dreams awaits at El Grillo Mexican Restaurant. Customize your plate to your liking and say adios to hard shells for good. Cristóbal’s rotating salsa bar lineup is equally impressive: Don’t miss the garlicky tomatillo salsa, the avocado-jalapeño version spiked with sour cream, and the rust orange iteration made with fried onions, chile de árbol, and peanuts. He serves paragons of the street taco genre, each plate crafted with your choice of five fillings-from carne asada to tender braised lengua-wrapped in corn tortillas made by Tortillas México in Englewood. Owned by the Rodriguez family-of food truck Taqueria El Grillo fame-until this past September, El Grillo is now owned by Chihuahua native Claudia Martín, and Michoacán-born Sergio Cristóbal mans the kitchen. One of the best spots in Denver is seven-month-old El Grillo Mexican Restaurant, located in a boxy former car dealership on South Federal Boulevard. Behind the Numbers: Why Does the Census Matter?.Can the Colorado Rapids (Finally) Turn Things Around?.Can Steamboat Springs Plug the Smartwool-Sized Hole in Its Economy?.5 Ways to Get Some Natural Color Into Your Wardrobe.Ask an Adventurer: Everything You Need to Know to Survive Until Spring.Today, there are hundreds of taquerias in Colorado ready to curb your cravings. Some accounts set the birth of the soft taco in the silver mines of central Mexico during the 18th century others claim it stems from the pre-16th-century Aztec word “tlacho,” which means “half” or “in the middle.” Either way, the simple, satisfying fare traveled with immigrants through New Mexico to Colorado centuries later. Street tacos-those diminutive packages of marinated meat or seafood, diced raw onion, fresh cilantro, and a drizzle of spicy salsa, all double-wrapped in soft corn tortillas-are so much better. When smoky or stewed meats, fresh salsas, and tender corn tortillas meet, magic happens.įorget hard-shell tacos filled with spice-packet-seasoned ground beef. Is Colorado-Mex Our State’s Local Cuisine?.Taste the New Wave of Contemporary Tacos. ![]() The Local newsletter is your free, daily guide to life in Colorado. ![]()
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