Tortillas and salsas are handmade in each Cost Vida store, and the executive chef has designed a menu around ingredients that have never seen the inside of a factory or a dehydrated astronaut snack pack, including fresh cilantro, mangos, tomatillos, and all-natural proteins such as sweet pork and baja shrimp made fresh daily. Dishes consist of Mexican staples such as burritos and tacos filled with cheese, meats, and beans, and lighter fare includes salads packed with veggies, salsas, and guacamole. Traditional Mexican desserts end meals on a dulcet chord with flan, key-lime pie, or sweet cinnamon tortilla.
In addition to classic Mexican food staples like sizzling fajitas and tacos al carbon, chefs at Lime incorporate international influences into their Central American cuisine. Steamed edamame and chipotle crema dipping sauce, as well as the scorpion plate’s shrimp flash-fried in a wonton wrapper, mingle Mexican cooking methods and ingredients from Asian traditions. And American fair makes its mark with the Lime's Mexican burger which wraps a flour tortilla around a beef burger patty, served with fries. The restaurant creates a festive atmosphere with margaritas, mojitos, and board games that double as giant maracas.
Before an audience of excited patrons and supporting cast of bloody marys, wine, and imported and domestic bottles, 10 domestic and handcrafted brews dive from taps into chilly glasses. A menu of pub grub complements the adult libations with classic burgers, Mexican favorites such as tacos and enchiladas, and Italian delights including grinders, pizza, and pasta. Fatigued golfers and complacent dry cleaners grow alert at the sight of the Pueblo Slopper, in which green or red chili and shredded cheese ooze over a thick cheeseburger and crisp fries. A covered patio in back shields diners from hot sunbeams, while the front side of the grill boasts outdoor seating that's open to seagull serenades. Flat-screen televisions peppered throughout the space flicker with sports match-ups, and nightly events—such as live music on Fridays and Saturdays and karaoke on Wednesday nights—help customers stay on key without having to eat with a tuning fork.
3 Margaritas decorates tables with zesty plates of traditional Mexican fare paired with upscale Patron margaritas. The dinner for two presents pairs with sizzling plates stacked with slivers of marinated beef, chicken, or shrimp intertwined with fresh green peppers, onions, and spices. Each entree buddies up with taste bud-tantalizing sides of rice and beans, cheese, pico de gallo, guacamole, and sour cream, all of which create flavors more rousing than a static-charged balloon to the tongue. Alternatively, gaping maws can opt for a meat-free meal by requesting the vegetarian fajitas. After sharing a crispy sopapilla dessert drizzled with honey and cinnamon and sipping on top-shelf Patron margaritas, dining duos take to the streets inspired to get haircuts shaped like agave plants.
Tequila Joe’s, which was voted Best Mexican Restaurant and Best Margarita by the Parker Chronicle, serves up authentic Mexican eats, all accompanied by an extensive collection of spirited tequilas. Whet an appetite with the roasted jalapeños ($7) before diving into more traditional Mexican fare including burritos, chimichangas, or the highly revered chimichanga burrito. Tequila Joe’s innovative specialties include the Margarita Shrimp, served with spring vegetables ($15), and the Steak Ranchero, accompanied by beans and rice ($13).
Throughout the summer months, el Camino's rooftop garden blossoms with organic cilantro and mint leaves, providing ultra-fresh accouterments for the eatery's Mexican feasts. And though the small garden doesn’t cultivate all of el Camino’s ingredients, the rest of the bounty originates not too far from Highland. For example, the eatery's chefs stuff housemade tamales, tacos, and other lunch and dinner specialties with all-natural chicken, beef, and pork from local vendor Anderson Meats. They create guacamole, salsa, and each and every dessert completely from scratch, using produce supplied by two Colorado companies, Red Hat Foods and Arroyo Produce. Beyond supporting the local economy, el Camino tries to preserve the entire ecosystem by operating on 100% wind power and recycling all of its cans, bottles, and cardboard cutouts of Al Gore.
While satisfying hunger with decadent, locally sourced food, including a daily brunch, el Camino sates rippling thirsts for both beer and entertainment. The bar pours drafts from the likes of Del Norte, Avery, and Great Divide breweries, and mixes up potent bloody marys, mimosas, and sangria. Every night of the week brings a different treat, such as $1 street tacos on Tuesday and the Tito Del Barrio Malaga flamenco band every Saturday.