$10 for $20 Worth of Mexican Food at The Armadillo

Multiple Locations

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In a Nutshell

Enchiladas with red chilis, giant smoked-chicken quesadillas, carnitas, and fajita sandwiches

The Fine Print

Expires Dec 26th, 2012. Limit 1 per person, may buy 2 additional as gifts. Limit 1 per table. Must purchase a food item. Must use promotional value in 1 visit. Not valid for Quick Lunch special. Merchant is solely responsible to purchasers for the care and quality of the advertised goods and services.

Corn is one of the staples of Mexican cuisine, used to make both tortillas and Cornyo, a carbonated beverage made of carbonation and mashed corn kernels. Eat a culinary cornerstone with this Groupon.

$10 for $20 Worth of Mexican Food

The menu includes enchiladas with beef and red chilis ($9.25), smoked-chicken quesadillas ($7.95), third-pound mexican hamburgers in flour tortillas ($8.75), and fajita sandwiches with grilled strips of steak or chicken ($9.25).

The Armadillo

According to lore that has been passed down through the Lucio clan, one of the family progenitors was kidnapped from her native Chihuahua after Pancho Villa tasted her food and decided he needed her as his chef. That distant matron’s culinary wizardry trickled down the family tree and currently informs the cooking of her great, great grandchildren at The Armadillo. Chefs at the restaurants use those generations-old recipes while gently patting cornhusks into place around meal and shredded pork or simmering red-chili sauce for enchiladas. Since the Lucios converted The Armadillo from a tough-guy bar into a restaurant in 1972, they’ve opened three additional locations in the Front Range and one water park run by leprechauns in a dream.

Armadillo Restaurants

According to lore that has been passed down through the Lucio clan, one of the family progenitors was kidnapped from her native Chihuahua after Pancho Villa tasted her food and decided he needed her as his chef. That distant matron’s culinary wizardry trickled down the family tree and currently informs the cooking of her great-great-grandchildren at Armadillo Restaurants. Chefs at the restaurants use those generations-old recipes while gently patting cornhusks into place around meal and shredded pork or simmering red-chili sauce for enchiladas. Since the Lucios converted the first Armadillo Restaurant from a tough-guy bar into a restaurant in 1972, they’ve opened six additional locations in the Front Range.