With two Colorado locations, Si Senor is able to fill twice as many dining rooms with the aromas of its casual, family-friendly Mexican cooking. Over time, the orders for huevos rancheros and chorizo-stuffed breakfast burritos stop as diners begin perusing the selection of shredded beef flautas, shrimp fajitas, homemade tamales, and other familiar classics. Si Senor also tempts diners with its signature margaritas, which range from a healthy 16-ounce pour to a hefty 64-ounce serving.
Canopy Grill deals swiftly with hunger and thirst, defeating them with lunch and dinner menus that feature American fare dunked in a tasty pot of tropics. Begin your munch session by chowing on the cravo, a deep-fried avocado half stuffed with crabmeat, peppers, and onions ($9 for lunch, $9.50 for dinner).
Restaurante 100% Mexicano adorns its flavorful menu of authentic Mexican fare with daily-made dishes that proudly parade their heritage upon fresh tortilla shells. Warm corn tortillas ensconce tender slivers of steak, pork, beef, and tongue to beget a bevy of fist-filling tacos, each spiced to perfection and adorned with cilantro and diced onions ($1.75 each, $6.50 for four). Like a Truffaut film with Spanish subtitles, Restaurante 100% Mexicano's tortas effortlessly meld French and Mexican flavors, nestling their savory cuts and fresh ingredients between two hearty baguette slices ($3.75–$6.50). Wholehearted plates of carne asada melodiously blend grilled steak and jalapeños with fresh veggies and rice ($9.75), and camarones al tequila grant sombrero-sporting taste buds a salacious serving of tequila-sautéed shrimp doused in Restaurante 100% Mexicano's special sauce ($9.25).
With a menu comprised only of two sections—'before tacos' and 'tacos'—T/aco's chef Matt Collier understands the power of the white-glove approach. In a recent interview, he divulged to Thrillist that each tortilla, like everything else on the restaurant's menu, is handmade. Harnessing a diverse culinary palette of fresh herbs and ingredients to craft bold flavors, Chef Matt and his team top their braised pork belly, Ahi tuna, and veggie tacos with such gourmet fixings as poblano crema, queso cotija, and chayote-squash salsa. To add a touch of diversity to their taco-heavy menu, they whip up fresh ceviches and guacamole with housemade chips. T/aco's bartenders have also honed an all-important craft. They mix smoky and fruity margaritas with 25 reposado, anejo, and blanco tequilas—one for each year an American must live before she can eat tacos in the US House of Representatives.
Pupusas Sabor Hispano blends the cuisines of Mexico and El Salvador, resulting in a bill of fare with plump burritos swimming in chile verde and a vast array of pupusas—the delicious stuffed cornmeal patties celebrated throughout Central America. Like a Kabuki version of Hansel and Gretel, the menu presents both the familiar and exotic, with tamales and tortas of carne asada or shredded chicken, as well as pupusas filled with fiddlehead ferns or roasted Anaheim chiles. The dining room evokes the feel of a cantina with vibrant yellow and green walls and a faux home entryway complete with windowsills and a shingled awning. An outdoor patio unveils its tables in the warmer seasons, where guests dine alfresco or bribe clouds to hold off raining in exchange for half a burrito.