Mexican: Exceptionally friendly service, excellent food and appealing decor make this north Denver restaurant well worth a visit from anywhere in the city--and it has a parking lot. Ceviche here is made with octopus and fresh orange and lime juice, among other fresh ingredients. The menu offers a sampling of regional Mexican cuisine, some familiar and others that diners may not be familiar with but should be. Molcajetes, for example, is a stew served in a volcanic rock mortar and pestle. History says that Chiles en Nogada, a dish from Pueblo, was served to the emperor of Mexico by local nuns in 1821. And tlacoyos, a Nahuatl word, comes from central Mexico. These masa-and-black-bean cakes are grilled then topped with pear cactus, tomato, onion and jalapeño; chicken or beef can be added. All margaritas are made with fresh lime juice, and fruit options feature fresh fruit puree.
- Insider Tips