There are two ways to go with tacos: the old-school, authentic, street variety, which are much beloved throughout the city. The second is the new-school, modern, high-end approach that's taken hold in Denver. In honor of Cinco de Mayo, these ten places represent how local chefs are bringing innovation to the palm-sized culinary canvas that is the taco.
Born as a food truck, Pinche proved so popular it became a brick-and-mortar spot in City Park, with another added in Highlands. In addition to serving up tasty tacos like pork belly and braised beef tongue, Pinche gets down with tequila and whiskey, making the restaurants as fun as any street party.
Troy Guard's taqueria has been going hard since it opened in November. A $10 lunch special will get you chips, salsa, agua fresca and three tacos, with intriguing choices like lamb neck, beer-battered Mahi and octopus.
Two brick-and-mortar cantinas (at The Source and in Longmont) and the original hot-pink truck assemble tacos with uncommon ingredients, including chorizo and red onion escabeche, Negro Modelo-braised sirloin over smoked gouda sweet potato mash, and a griddled soft corn variant with bacon and jalapeño.
Three words: chicken-skin tacos. At this ten year old far-from-Mexican eatery, executive chef Carrie Shores playfully combines fried chicken skins, celery root blue cheese slaw and house-made Frank’s-style hot sauce, all wrapped up in freshly griddled masa tortillas.
The two-story space in Larimer Square not only offers rooftop views, but a number of gourmet tacos created by chef Richard Sandoval. The signature smoked brisket taco features house-smoked beef, creamy chile slaw, avocado and pickled onion served on corn tortillas.
Breakfast burritos be damned. Here, atypical tacos of both the breakfast and lunch variety are served from the Moontower truck and its stationary restaurant in Capitol Hill. Fried chicken, panko-battered avocado and even waffles make for some unique ingredients.
Tex Mex favorites abound in the hacienda-styled Highlands Square spot, and the signature al pastor tacos are not to be missed. House-marinated pork shoulder, pan-seared with fresh pineapple and topped with salsa de arbol, red onion and cilantro.
When billing yourself as a taco bistro, you better deliver the goods. Three locations (Cherry Creek, LoDo and Uptown) come through with unique variations on the Mexican staple, including bánh mì, caprese, and Philly cheesesteak.
Among several traditional taco offerings at this friendly, family-owned, Platte Park go-to, the veggie version is a stand-out: sautéed portobello mushrooms, vegetables, cabbage, and pico de gallo on house-made, handcrafted corn tortillas.
The original Arvada strip mall location has been transplanted to Tennyson Street, where it continues to serve the simple, focused Mexican fare beloved by loyalists. Case in point: the chicharon taco, adorned with pork green chile and Oaxaca cheese.
Born as a food truck, Pinche proved so popular it became a brick-and-mortar spot in City Park, with another added in Highlands. In addition to serving up tasty tacos like pork belly and braised beef tongue, Pinche gets down with tequila and whiskey, making the restaurants as fun as any street party.
Troy Guard's taqueria has been going hard since it opened in November. A $10 lunch special will get you chips, salsa, agua fresca and three tacos, with intriguing choices like lamb neck, beer-battered Mahi and octopus.
Two brick-and-mortar cantinas (at The Source and in Longmont) and the original hot-pink truck assemble tacos with uncommon ingredients, including chorizo and red onion escabeche, Negro Modelo-braised sirloin over smoked gouda sweet potato mash, and a griddled soft corn variant with bacon and jalapeño.
Three words: chicken-skin tacos. At this ten year old far-from-Mexican eatery, executive chef Carrie Shores playfully combines fried chicken skins, celery root blue cheese slaw and house-made Frank’s-style hot sauce, all wrapped up in freshly griddled masa tortillas.
The two-story space in Larimer Square not only offers rooftop views, but a number of gourmet tacos created by chef Richard Sandoval. The signature smoked brisket taco features house-smoked beef, creamy chile slaw, avocado and pickled onion served on corn tortillas.
Breakfast burritos be damned. Here, atypical tacos of both the breakfast and lunch variety are served from the Moontower truck and its stationary restaurant in Capitol Hill. Fried chicken, panko-battered avocado and even waffles make for some unique ingredients.
Tex Mex favorites abound in the hacienda-styled Highlands Square spot, and the signature al pastor tacos are not to be missed. House-marinated pork shoulder, pan-seared with fresh pineapple and topped with salsa de arbol, red onion and cilantro.
When billing yourself as a taco bistro, you better deliver the goods. Three locations (Cherry Creek, LoDo and Uptown) come through with unique variations on the Mexican staple, including bánh mì, caprese, and Philly cheesesteak.
Among several traditional taco offerings at this friendly, family-owned, Platte Park go-to, the veggie version is a stand-out: sautéed portobello mushrooms, vegetables, cabbage, and pico de gallo on house-made, handcrafted corn tortillas.
The original Arvada strip mall location has been transplanted to Tennyson Street, where it continues to serve the simple, focused Mexican fare beloved by loyalists. Case in point: the chicharon taco, adorned with pork green chile and Oaxaca cheese.
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