Family owned for nearly 40 years, Blue Bonnet serves up a hearty menu, heaping with homespun Mexican staples. Appetize your appetite with the Blue Bonnet platter—an ample serving of guacamole and chili con queso accompanied by homemade tortilla chips ($10.50)—before moving on to made-from-scratch specialties such as the Blue Bonnet chimichanga, which eschews the deep fryer in favor of a delicious dressing of green chili, cheese, guacamole, and sour cream ($9.75). Indecisive diners can munch multiple Mexican classics by opting for one of Blue Bonnet’s 26 combination platters, while caramel-covered mini-sopapillas can satisfy sweet teeth after dinner, or be toted home and planted in the hopes of growing larger sopapilas. A gluten-free menu is also available.
Tambien's special tasting menu changes weekly but always includes the restaurant's signature creative flavors and authentic tastes. The highly acclaimed eatery provides a modern twist on the standard Mexican restaurant. A sample menu starts with sopes con chorizo (tasty masa cups overflowing with chorizo, spinach, and queso Oaxaca) and moves on to crispy crab tostaditos stuffed with jicama, black beans, and red-onion salsa. For a main course, diners are treated to grilled pork chop with achiote and sided with frijoles charros, wild mushroom tamal, and chiltomate salsa. The meal ends on a sweet note with chocolate tamal crested with cajeta ice cream and served with a Gran Centenario–infused raspberry sauce. The feast is enhanced with Cazadores tequila selections. View additional sample menus, posted at the beginning of each week, on Tambien's site.
Hailing from Acapulco, Mexico, El Olvido’s Executive Chef Jorge Pingarron crafts a menu of authentic dishes that span multiple Mexican regions. Chicken wings served with avocado sauce ($7.95) serve as piquant prelude to carne en su jugo ($9.90–$11.90), the house specialty that uses a traditional Jalisco recipe to cook strips of meat in their own juices with beans and bacon. Costillas en salsa verde ($11.90) couple hearty bites of pork baby ribs in green sauce with rice and whole beans, and in the camarones a la diabla ($12.90), shrimp sautés in a spicy chipotle sauce alongside bacon, onion, and poblano. Guests can pair bites with imported beers such as Tecate and Modelo Especial ($3.50) or traditional Mexican flavored water ($2.50), which doubles as ammunition during traditional Mexican water-balloon fights.
Chili Verde's ingredient-smiths keep a royal court of authentic southern Mexican cuisins crafted from generations-old family recipes. Even if they leave their AAA cards at home, diners can jump-start taste buds with an appetizer of organic guacamole or crab-stew tostadas, before savoring flavorful bites from an artfully plated entree of crepas poblanas, a dish packed with shredded chicken that Westword named Best Crepes in 2010. The spaguetti poblano flaunts pasta and chicken breast (available Saturday only), and the relleno de mariscos, a pepper stuffed with seafood, fruit, and nuts, is delightfully free from gluten and evil spirits. A solid lineup of adult-centric beverages, including wines, cocktails, and imported beers such as Tecate and Negra Modelo, coats throats six days a week as patrons admire the eatery's minimalistic dining room festooned with silver hanging lights, Mexican décor, and vibrant green accents.
Tour Mexico from Sonora to the Yucatan with the tip of your tongue with today's Groupon: $10 buys you $25 worth of inspired Mexican cuisine from Cilantro Fusion. Owner Gabriela Bossy gathers family recipes from across generations and continents, blending Spanish and Mexican flavors into a menu bursting with authenticity, inspiration, and authentic, inspiration-inspired authentispiration.1905: Einstein's famous equation, E = mc2, hypothesizes a fusion-style reaction, while Einstein himself hypothesizes a romance between Meg Ryan and Tim Robbins. 1946: Designer bombs tested at Bikini Atoll create a variety of decorative cloud shapes, including beach ball, dolphin, and silhouette of the United States.1978: Attempts to use nuclear fusion to prevent magician David Copperfield from appearing on TV are largely successful. 2010: Simultaneous, worldwide experiments with nuclear fusion result in the renewed popularity of player pianos and the transformation of friendly cats into gigantic-instrument-of-mayhem cats.
The patio at El Noa Noa Mexican Restaurant is a lush, enchanting garden, where roving mariachis strum guitars on warm weekends and water gushes from a stone fountain. Tall glasses seem to magically refill with fruity margaritas, and there is never any shortage of warm chips and tangy salsa. Diners bask beneath colorful umbrellas, oblivious to the chatter and canvas-munching sounds of passing pedestrians eating their way though the Art District on Santa Fe just beyond the patio's brick walls.
Past walls speckled with Mexican artwork, chefs in the kitchen whip up authentic south-of-the-border dishes that have been lauded by Denver Westword. These skilled cooks fold fresh seafood and meats into a variety of tacos, burritos, and enchiladas, topping them with scoops of guacamole, pico de gallo, and Mexican-style cream. To whip up their specialty sopapilla, they stuff a puffy pastry with pork, refried beans, and cheese before showering it with fiery green chili.