The New York Times recently listed Mexico City as one of the best places to go in 2016, and a culinary destination sans equal. Luckily for Denverites without plans to cross the border this year, Chef Richard Sandoval and Chef de Cuisine Arnold Rubio are showcasing the flavors of Mexico City in a lineup of dishes for the next few months at his restaurant Tamayo {1400 Larimer Street, Denver; 720.946.1433}.
But a taste of Mexico City flavors isn’t the only reason to head to Tamayo right now—the Larimer Square restaurant just celebrated its 15th birthday, and threw a Quinceñera to mark the momentous occasion. We’ve rounded up a few of the Mexico City dishes you won’t want to miss, plus some of the classics we always order when we go. Go taste for yourself why this vibrant restaurant has stood the test of time.
Tamayo’s Mexico City menu
Requeson Gordita: We love gorditas not only because they translate to “little fatties” in English, but because they’re compact little meals that are as fun to eat as they are delicious. Chef Sandoval is now serving this hearty yet refreshing gordita with cilantro-poblano corn masa, Mexican-style ricotta, frisée, radish, pico de gallo, crema fresca, and a chile-guajillo sauce for dipping.
Vuelve a La Vida: Translating roughly as “comes back to life,” this seafood starter features shrimp, octopus, mahi mahi, bay scallop, avocado, onion, cilnatro, and a vinagre de brujas.
El Machete: A grilled NY strip is presented in a quesadilla shaped like a machete and boasts flavors just as sharp. It’s packed with Oaxaca cheese, epazote, and mushrooms and laced with truffle oil and pasilla and guajillo sauces.
Tamayo’s classics
Guacamole: It’s a requisite starter here, and you can have it traditional or topped with bacon, tuna tartare, or spicy crab. We love the combination of the jumbo lumps of crabmeat and the fresh avocado—think deconstructed Peruvian causa served with chips.
Huitlacoche and Wild Mushroom Enchiladas: Vegetarians don’t get the short end of the stick here. This beautiful dish feels light yet fills you up with saucy mushrooms, Mexican ricotta, and chayote salad, ignited by fire-roasted poblano-chile sauce.
Chicken Tinga Tacos: If you like tacos (of course you do!), you must try an order here. Get them as a starter to share, or add rice and black beans to make a meal out of it. These pulled chicken tacos come topped with pico de gallo, crema fresca, and black beans.
What to drink at Tamayo
The bar offers no shortage of incredible margaritas and other Latin cocktails like a Michelada, Mojito, and Paloma. Try the Ancho Chile Marg if you like it spicy, or venture into the territory of unknowns with a Prickly Pear variety.
By Maya Silver
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