Guests have been flocking to Latigo {2229 Blake Street, Denver; 303.537.7682} since its opening earlier this summer, and, after visiting ourselves, we must say that the buzz is truly warranted. This authentic, upscale Mexican restaurant is a standout in the Denver Ballpark Neighborhood, with a beautiful modern interior, decorated with fun, colorful accents. When the restaurant opened, Chef Ignacio Leon promised “fresh, high-quality cuisine that remains true to the traditions of Mexico” and he has certainly delivered.
Chef Leon draws inspiration from all over Mexico, particularly Central and South Mexico. He trained at the Instituto Culinario Mexicano and served as an executive chef at several restaurants in Mexico before moving to Denver in 1998. Along with his brothers, he opened Paxio in Denver and Los Carboncitos in Denver and Aurora. Latigo is the newest addition to his restaurant family.
To start, we enjoyed the Ceviche de Camaron—one of Leon’s signature dishes. Fresh shrimp is cooked in lime, along with onions, tomatoes, Serrano chilies, mango, and fried tortilla strips. The plate is light and bright with a spicy kick at the end.
The Pastel de Salmon was a total crowd-pleaser, with shredded, fried potato patties topped with avocado mousse and smoked salmon. The dish is served cold and has delicious, not-too-salty flavor with great crunch. Even the baby spinach salad, served on the side, was delightful, tossed in a housemade raspberry vinaigrette.
The Tostadas de Tinga, crafted with chipotle marinated beef, and the Clayuda, with arrachera beef, were plated together and each brought their own distinct flavor. We love the Mexican crème served on top—it’s sour cream perfected.
Cochinita Pibil, an unbelievably tender slow-roasted pork dish served with a chile habanero “slaw,” reigns from the Yucatán Península, and is traditionally served on special occasions (or, hey, any day right?)
The ultimate share dish, Molcajetes, is named for the mortar and pestle made of volcanic rock that it’s served in. Made with stewed tomatoes, garlic, jalapeños, and onions, this dish is cooked for 5+ hours. After being slow cooked to perfection, the dish is topped with a heaping portion of white fish, shrimp, queso, beef, and green onions for a hearty plate that delivers on flavor.
As for drinks, Latigo margaritas are certainly a crowd favorite, but we’re also partial to the Prickly Pear Mojito. This sweet, well-rounded cocktail was the perfect end to a delicious meal.
By Alexis Methven | Photos by Dylan Osborne
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