Authentic, genuine, and the real thing often describe Mexican cuisine, whether apt or not. When it comes to elevating flavors through long-held family recipes and traditions, good Mexican food is hard to beat.
It can be difficult distinguishing between Mexican, New Mexican, and Tex-Mex dishes. Fajitas are considered Tex-Mex, while stacked blue corn enchiladas are popular in New Mexico. In Mexico, for example, flour tortillas aren’t common. Instead, corn reigns, while pork and chicken are the primary proteins and white cheese is a garnish rather than filler. Beef and cheddar cheese dominate in the U.S.
As reflected in the state’s name, there’s long been a south-of-the-border presence in Colorado, evident in the abundance of our Mexican restaurants.
Here are some favorites:
COLORADO SPRINGS
Arceo’s
Although this family-friendly restaurant goes beyond the standards, they’re not to be missed, with an array of items not often found this side of the border. Consider the Molcajete de Camaron, a slightly spicy stew composed of sautéed shrimp with mushrooms, onions, and green peppers topped with cheese.
1605 S. Nevada Ave., Colorado Springs • (719) 442-2626
Chuy’s
Austin-based Chuy’s serves up such Tex-Mex favorites as fried flour tortilla tacos, fajitas, and burritos described as “big as yo face.” The kids’ menu has plenty of options, but the adult beverage possibilities take up more space on the bill of fare: specialty margaritas, mojitos, Mexican premium beers, and more.
9297 Forest Bluffs View, Colorado Springs • (719) 430-4025 • Chuys.com
Salsa Latina
The nondescript exterior belies the bright, bold flavors within this popular pick. Everything is made from scratch based on old family recipes, from pork tamales to chili rellenos and other traditional favorites. The avocado pork burrito is a classic. You know it’s authentic Mexican food when menudo is available (Saturdays only).
28 E Rio Grande St, Colorado Springs • (719) 328-1513
La Casita Mexican Grill
Known for homemade flour tortillas and fresh tamales, La Casita has attracted locals and tourists for more than 30 years. This order-at-the-counter eatery doesn’t take shortcuts when it comes to preparations. The chili rellenos, chicken enchiladas, and breakfast burritos are perennial favorites. Don’t miss the crispy chips.
Several locations in Colorado Springs: 306 S. 8th Street;
4295 N. Nevada Ave.; and 3725 E. Woodmen Road • LaCasitaMexiGrill.com
MANITOU SPRINGS
Crystal Park Cantina
Classic dishes get a creative spin here. Consider the portobello, spinach, and cheese enchiladas topped with a choice of pork green chili, red mole or tomatillo Alfredo. If you can’t decide: go for all three. Service and décor are equally impressive. Don’t forget the margaritas featuring fresh juices and 100 percent agave tequilas.
28 Crystal Park Rd., Manitou Springs • (719) 685-5999 • CrystalParkCantina.com
PUEBLO
Cactus Flower Mexican Restaurant and Cantina
Most dishes here are smothered in the flavorful Pueblo green chili sauce. From the two-flour tortilla chimichanga stuffed with roasted pork and cheese to the blue corn enchiladas with a choice of cheese, chicken, or ground beef. Red sauce is also available.
4610 N Elizabeth St, Pueblo • 719-545 8218 • CactusFlowerRestaurant.com
Estella’s Mill Stop Cafe
You might be forgiven for driving right past the Mill Stop, but you’d certainly be disappointed for not stopping in. Skip past the non-Mexican food items on the menu. Instead, go for the One Tostada on White: a deep-fried flour tortilla topped with a layer of beans, chicken, tomato, and lettuce.
317 Bay State Ave., Pueblo • 719-564-0407
MONUMENT
Jarrito Loco
The menu at Jarrito Loco features dishes representative of several Mexican regions for which they’re known. Besides the typical fare, breakfast is served all day. Chilaquiles are true to their Mexican heritage without crossing the border. Crispy, fried tortilla chips are covered in green sauce, topped with crema and queso fresco. Black beans and a French roll complete the meal.
315 Highway 105, Monument • (719) 487-9808 • JarLoco.com
SALIDA
Las Camelinas
It’s noteworthy for a mountain town in a landlocked state to have a large, unexpected selection of seafood. From bacon-wrapped shrimp to seafood fajitas to the lesser-known Campechana–a soup with shrimp, octopus and scallops, avocado and pico de gallo. Plenty of familiar Mexican selections are available, too.
128 W. First Street, Salida • (719) 530-0405
BRECKENRIDGE
Mi Casa
This ski-town restaurant has been dishing it up since 1981 and has maintained its popularity over the years. House favorites include twice-cooked roasted pork carnitas served with habanero cream sauce, tomatillo-avocado salsa and warm tortillas. Venture from the familiar and consider grilled elk sirloin tacos with spinach, tomato jam and fundido cheese (melted queso/chorizo). Reservations recommended.
600 South Park Ave., Breckenridge • 970-453-2071 • MiCasaBreck.com
FOOD TRUCKS
Maco’s Tacos Food Truck
The menu may be limited, but a food truck should have fewer specialties rather than numerous mediocre offerings. Everything but the tamales is a handheld: tacos, tostadas, burritos and quesadillas. But, what sets Maco’s apart are the tortas– a Mexican sandwich of sorts that features soft, fluffy rolls stuffed with your choice of meat.
3020 W. Colorado Ave., Colorado Springs • (Leechpit parking lot) • Hours vary
Yolis Kitchen Taco Truck
Tacos may be part of the name, but there’s plenty more here: from burritos to sopas, from tortas to nachos – to name a few. The real variety comes in the available fillings: chorizo, tripe, birria, chicken and carnitas among others. Be sure to try the carne asada fries, a Southern California treat: French fries topped with carne asada drizzled with sour cream with sliced avocado on the side.
2345 N. Academy Blvd., Colorado Springs • (719) 309-7306 • Check Facebook or Google for hours
A Chili Pepper Primer
The difference between green and red chili depends on when the spicy fruit is harvested. If left on the vine, green turns red. The heat level depends on the variety grown.
According to Wikipedia, “The ripened red retains the flavor, but adds an earthiness … delivering more of a back heat.” When given a choice between green or red sauce, the former is typically milder, but has still maintains some level of heat.
The real culinary battle is between contenders New Mexican Hatch, and Colorado’s Pueblo chili. Hatch chilies have garnered the attention of Michelin-rated chefs and made their way into James Beard award-winning cookbooks. They’re from the Hatch Valley in northern New Mexico. In fact, it’s the self-designated “Chili Capital of the World.”
The Pueblo variety is grown in the Arkansas River Valley east of the southern Colorado town of the same name. Although not officially the state chili, it’s on its way to that title. Still, Hatch chilies are used in many Colorado kitchens and sold throughout the state. They’re particularly popular in Tex-Mex cooking.
Sunshine, cool nights and rich soil contribute to the distinct flavors of both varieties. According to Food and Wine magazine, “Hatch chiles range in heat level from mild–for those seeking just the smoky flavor–to extra hot.” Here’s where the fracas warms up, since Pueblo growers maintain theirs are hotter.
Whether Hatch or Pueblo, if trying to decide between red and green sauce: combine them. It’s called Christmas.
