Where to Eat Denver’s Best Tacos (Eater Denver)

Where to Eat Denver’s Best Tacos

When it comes to tacos, Denver has it all. There is the hole-in-the-wall 30 year old spot, the family-owned neighborhood institution, and the modern taqueria who brings inventive flavor combinations into the small tortilla shell. Only you are the judge of what you love, so here are 15 very varied options to choose from.

Note: This list is organized in alphabetical order. If we missed your favorite, drop it in the comments below.

9 Los Chingones

Chef Troy Guard’s modern taqueria offers intriguing taco choices like lamb neck, beer-battered Mahi, and octopus. Keep an eye out for the restaurant’s new guest chef series.

2461 larimer st
Denver, CO 80205
(303) 295-0686
Taco Place

Kitchen Ink (Dining Out)

Kitchen Ink

Local chefs reveal the stories behind their tattoos

By Maya Silver | Editor

What do heavy metal musicians, inmates, and chefs have in common? A tendency toward tattoos. We’re not sure why ink is such a common sight in restaurant kitchens, but we’re all about it. So we rounded up some awesome local chef tattoos, and got the stories behind the ink.


Pastry Chef/Owner Jennifer Akina, Leaf & Crumb 
My tattoos are always a work in progress–I’m constantly thinking about and designing the next phase. I choose designs that reflect my Hawaiian heritage. They make me feel the pull of my culture and the passion of my craft. I have a Hawaiian octopus holding a wooden spoon, an egg cracked inside of a tropical flower … I think they’re strong yet delicate.

Ryan DiFranco TattooExecutive Chef/Owner Ryan DiFranco, DiFranco’s
Why did I get tattoos? Because they are addicting. That’s only part of the reason [laughs]. Actually, the owl represents the protector in parts of Sicily, which is where my family came from. It also signifies wisdom. I would like to think I’m pretty wise for being so young. And the significance of a bird to me represents the idea of flying and continuing to live and enjoy life.
Aniedra Nichols Tattoos
Executive Chef Aniedra Nichols, Elway’s Cherry Creek 
The bottom right picture is a tattoo on my right rib that represents the women in my life–my rocks, if you will. The calla lily represents me, the monarch butterfly is for my mom, and the wild strawberry is for my grandma. The tattoo on my left shoulder is my interpretation of Madame butterfly. On my right foot, I have cherry blossoms. The one on my right ankle is legit–it’s my first tattoo, my sign–Gemini.
I also have a dragonfly on my left ankle. I find tattoos fascinating and intriguing.  I love how ink tells a different story and conveys different meaning from person to person.

Matt Selby Tattoo
Executive Chef Matt Selby, Central Bistro Bar

95-percent of my tattoos are food-related … the sacred peach, the dashi bonito fish, the Explorateur cheese label, Wonder Bread … we have options!

The reasoning behind the foie gras tattoo on my knuckles is that, well, I think that I always knew I wanted to tattoo my knuckles–even as a kid. But it really took me quite a bit of time to decide on what words … it hit me like a bolt of lightning on a drive home one night in 2006 that foie gras fits perfectly. So really, it’s not that I’m obsessed with foie gras, it’s just one of my favorite ingredients that happens to fit my knuckles!
Ty Leon Tattoo
Executive Chef Ty Leon, Mizuna
Octopus is my favorite sea creature, and I love tuna. I was 18 years old and knew I wanted to cook, so the tattoo marks that point in my life.

Brandon Tucker TattoosChef Brandon Tucker, Mizuna
The knife is a bit of a nod to my dad–it’s his. The anglerfish doesn’t have much of a story. It’s just an awesome looking fish, and I love the ocean. The salt shaker is a reference to the kitchen, so in a way, it’s a tattoo about my two loves: the ocean and cooking.

Ben Whelan TattoosChef Ben Whelan, Mizuna
My tattoos cover the basic meat groups, and I’ll eventually have the basic food groups. Vegetables are next.

Lee Rietz Tattoo

Sous Chef Lee Reitz, Luca
When my younger sister was 17, she wanted to get a tattoo with me. We were in Texas, and didn’t know that you had to be 18 or older–even with the permission of a parent. She couldn’t get one, but I went ahead and got one. The knife and fork are a reference to my appreciation for cooking and dining.

Justin Brunson Tattoo

Executive Chef/Owner Justin Brunson, Old Major
I’m a butcher and I love the state of Iowa–hence the pig inside the state of Iowa. I grew up in Cedar Rapids. I’m pretty proud of where I’m from and I’m proud of what I do everyday, too.
Kona Bobek Tattoos
Chef de Cuisine Kona Bobek, Old Major 
I have a tribute to Hawaii (including a Spam can), an Anais Nin [a Cuban author] piece, and some mirepoix. Most of my tattoos are based on me and my life. Mirepoix is the base of most cooking and the foundation of a lot of sauces, soups, and stocks. Spam is what I grew up on living in Hawaii. And the Hawaii tribute represents my childhood and where my heart is–my parents still live out there. It includes a tiki man, a volcano, the island chain, hibiscus, and waves on rocks. I also have the word “salt” on my right knuckles because everything needs more salt.
Johnny Formento Tattoos
Brunch Chef Johnny Formento, Old Major
I’m from Philly. I don’t miss Philly, but I miss the East Coast food so I got a Philly cheesesteak. And I’m a cook so I gotta have a Swedish chef from The Muppets. And the one on my forearm is all the utensils you cook with.
Brandon Biederman TattoosExecutive Chef Brandon Biederman, Ace Eat Serve and Steuben’s
I got my first tattoo at 17. I have one whole leg of food. I’ve got one of the Steuben’s girl. I’m 32 hours in on a full body suit with a Japanese theme. I got “clog life” tattooed on my ankles to enter a contest to win a free pair of clogs. I didn’t win because I didn’t qualify for the contest, but they still gave me two free pairs of clogs.
Cliff Blauvelt TattoosChef Cliff Blauvelt, Ace Eat Serve and Steuben’s
I started getting tattoos at 18. They’re all kind of a story of certain periods of your life. The entire Ace opening staff got the Ace lightning bolt on their hands from my tattoo artist. It was a bonding experience. I got my hot dogs in Vegas.
Troy Guard Tattoos
I have a koi fish and an Asian dragon. I spent eight years working in Asia and I found these two images very symbolic of my beliefs and what I’m passionate about. I love feng shui and koi fish represent calm, tranquility, good fortune, success, prosperity, longevity, courage, ambition, and perseverance. The Asian dragon symbolizes strength and power, spirituality, wisdom, longevity, and prosperity. These are all things I feel I embody. 
Los Chingones and Sugarmill interiors and menu items
Executive Chef Lou Ortiz, Los Chingones
“Keep it fresh” was a saying I used all the time in my preparations that grew to be much more than that. Later on in my life, that saying became a coaching tool I used for employees, and something I could apply to anything–whether it was keeping the kitchen fresh, or your uniform fresh, or your personal life fresh.
The intention of keeping your life fresh as a whole became my focus. It only made sense to tattoo it on myself as a constant reminder of my goal. Now, within the TAG Restaurant Group where I work, it holds stock as an identifier of our mission to keep it fresh by leading in innovation, creativity, and, of course, the revolution of sourcing fresh product. There’s only one way we keep it: fresh.
Shaun Motoda Tattoos
Sous Chef Shaun Motoda, TAG
My tattoos represent my family and where they came from in Japan. The snake represents my mom, who was born in the year of the snake and who brought me up to be the person I am today. The Baku is a an Asian creature–something that is said to get rid of nightmares. The hand is for the Japanese spirit. The Daruma dolls are for good luck and perseverance.
kelly mcgeehan tattoo
Pastry Chef/Cake Artist Kelly McGeehan, Sugarmill
My tattoo shows my favorite ingredients to cook with: honey, vanilla, and lavender.

Want to test your chef tattoo knowledge? Check out our match the chef to the tattoo quiz here.

El Jefe Series

Coming to Los Chingones… El Jefe – Chef Series!
Each month we will host a special guest chef to cook up their own taco REDESIGNED!
Our first event will kick off Wednesday February 11th @ 4pm.

Who: Chef Brandon Foster from Vesta Dipping Grill

When: Wednesday February 11th 4pm-close

Where: Los Chingones

Why: To celebrate our love for tacos with chef friends & to keep it fresh!

El Jefe Tent_FOSTER-01

Denver and Boulder’s 10 Sweetest Culinary Power Couples (Zagat)



Denver and Boulder’s 10 Sweetest Culinary Power Couples

By Lori Midson
February 4, 2015

Valentine’s Day is one of the busiest and most stressful days of the year for restaurant folks all across the country, but for some lucky chefs and restaurateurs, getting through the chaos is that much easier when you’re working alongside the love of your life. Today we’re celebrating our favorite Denver and Boulder culinary couples, revealing everything from how these power duos first met, their favorite dates spots and more. Click through the slide show below to feel the love.

Troy and Nikki Guard: TAG, Bubu, Tag Burger Bar, Guard and Grace, Sunnyside Burger Bar,Sugarmill and Los Chingones

Relationship status: Married, together for almost four years total.

First encounter: They met at TAG. Nikki was interviewing for a job at Rioja and TAG at the same time, and TAG, says Troy, offered her a little more money and a better schedule.

Five words to describe your relationship: Fun, healthy, loving, supportive and exciting.

Ups and downs of working in the same profession: “Not everyone can handle it, but we both love working together, pushing each other to stay on task, holding each other accountable, and we enjoy bouncing great thoughts and ideas off of each other. After all, two sets of eyes are always better than one,” says Troy, who describes their relationship as “amazing.”

Favorite date spots: Troy and Nikki hit up Marco’s Coal-Fired Pizzeria on date night, as well as Sushi Den and Hillstone. “We love hanging at Marco’s with owners Mark and Kristy Dym, the food is always exceptional, and it just has a great vibe with cool staff members,” says Troy. And like most chefs who frequent Sushi Den, Troy notes that you “can’t go wrong sitting at the chef’s counter and letting the guys do their magic.” They enjoy Hillstone in Cherry Creek North for its dim lighting and ability to sneak in unnoticed.

On the horizon: Troy is opening a second Bubu in Lowry on February 10, and another Los Chingones in the Denver Tech Center area in June. And there’s definitely more on the horizon,” he says. “I love creating and giving our staff/managers an opportunity to keep growing with us. Here’s to a kick-ass 2015.”

10 Colorado Restaurants to Try Before You Die: 2015 Edition (Rooster Magazine)

10 Colorado Restaurants to Try Before You Die: 2015 Edition

Culture January 19, 2015

There’s food, and then there’s food that makes you reevaluate your life. These 10 new Colorado restaurants specialize in the latter.

Los Chingones
2461 Larimer St #102, Denver
(303) 295-0686

Los Chingones, as it were, is not for pussies. Maybe it’s the fact that the city of Denver won’t let them display their name outside their restaurant because it’s Spanish for “The Badasses.” Maybe it’s the fact that they’re working on a hot sauce that contains the aphrodisiac cobra blood. Or maybe it’s the fact that their concept is based around catering to adventurous eaters who reject complacency when it comes to Mexican food.

Case in point: their Mexican fundido with homemade rattlesnake chorizo. And while rattlesnake might strike fear into the faint of heart, the way Los Chingones prepares it is impossibly light, both in flavor and mouthfeel, lending itself swimmingly to the fundido. It comes with an extra layer of baked cheese on top for added textural whimsy. The surprising depth of flavor of the snake rattles perfectly with their infamous Pop Rocks margarita, which ignites a sugary explosion in your mouth with every sip; it’s impossible to drink one without smiling.

We’d be idiots if we didn’t continue on with the unexpected-Mexican theme; so we’re also going to strongly suggest you try their confit octopus taco, primarily because a) who else has the balls to put octopus on a taco, and b) because it’s ungodly good. It’s served with a blood orange reduction, pasilla salsa and crispy parsnips, which come together in an ultimate orgy of citrusy saline crunch. But Los Chingones isn’t all rare meats and snake blood — their garden guac is a vegetarian’s wet dream. Featuring charred corn salsa, toasted pumpkin seeds, cilantro and cotija cheese, it’s a refreshing take on guacamole that’s crisp and alive with the delectable balance of creamy avocado and the fleshy bite of toppings.

All this is made infinitely better by the fact that they never freeze anything; their entire menu is prepared fresh daily. Los Chingones also has an awesome rooftop patio. It’s open, modern layout and massive bar make it an awesome place to impress your Tinder date, or meet a substitution for said Tinder date if said Tinder date resembles Chris Farley. Go to it.

Chef’s Favorite Restaurant: “Da Lat Vietnamese.” – Troy Guard, Owner/Chef
“Go Fish Sushi.” – Luiz Ortiz, Head Chef