BorraCho Tacos’ new outpost brings an expanded menu to South Broadway, including this vibrant shrimp cocktail-ceviche riff and a mango-chile margarita.
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Just over two weeks ago, ChoLon Restaurant Concepts announced that there was a big move in the works; today, the new brick-and-mortar iteration of BorraCho Tacos opens on South Broadway, in the space where Cho77 used to live. The group gave the restaurant a colorful, skull-themed refresh, and chef Kevin Chu and beverage director Mat Howerton have expanded BorraCho’s food and drink menus too. Scroll down for a visual preview of what new delights BorraCho has in store for Denver diners.
The new “primero” section of the menu features gorditas and tamales (pictured here) prepared by longtime ChoLon server—now prep sous chef—Marisol Martinez. Known as “Chef Mama,” Martinez uses fresh masa and juicy braised red chile pork (or cheese) to make her tamales, which are served with crushed black beans and a spicy chile verde.Nopales (cactus paddles) star in this refreshing cabbage salad with apples, crispy hominy, and a prickly pear vinaigrette. You’ll also find nopales in the new vegan taco on the menu.Beverage director Mat Howerton has created fun plays on classic tequila drinks for the South Broadway restaurant, including a mezcal negroni, an añejo tequila old fashioned, and this Sour Patch Kids–inspired margarita. Made with Suerte blanco, pomegranate liqueur, coriander-citrus syrup, and fresh lime juice, the drink sports a sour lime sugar rim and a Sour Patch sloth garnish.The Chupacabra quesadilla, built on tender corn tortillas, is stuffed with braised goat, tangy goat cheese, Monterey Jack, lemon zest, and scallions, and served with chile verde for dipping.Tempura-battered avocado “fries” are crispy, creamy, and seasoned with Tajín chile-lime salt. Chipotle aïoli gilds the lily in the best possible way.Chef Kevin Chu’s favorite thing about the new BorraCho location is his rotisserie oven, upon which he cooks juicy, citrus-and-achiote marinated chickens. You can order your bird whole, in quarters, or in halves; Chu rounds out the meal with tortillas, rice, and black beans.
