Tag Archives: Blue Bonnet Cafe

Blue Bonnet Remains a Tex-Mex People-Pleaser

Iconic South Broadway restaurant has modernized its menu

BlueBonnetSignWhen my husband and I were dating, I was living in Boulder and he was in Englewood, so as often as not, we would meet in Denver. He loves the entire Tex-Mex/border food/Mexican cuisine continuum, and we went to the Blue Bonnet Cafe on Denver’s South Broadway as often as anyplace else. After the obligatory chips and guac and/or chile con queso, he always ordered one of his favorite combination plates, and I usually ordered a single-item entrée. It’s been a while though, and since our last visit, the Blue Bonnet has updated its enormous menu but without cutting down the portion size, inflating prices or dulling the “Cheers!”-type friendliness that has kept people returning for nearly 45 years. And when they leave, customers are likely to have a load of leftovers to take home. Many regulars who prefer not to add Styrofoam to-go boxes to the landfill come prepared with their own Tupperware.

Crisp chips and piquant salsa are the traditiuonal start to every meal.
Crisp chips and piquant salsa are the traditiuonal start to every meal.
Classic margareitas and newer mixoligist-style creative ones offer a variety of flavors.
Classic margaritas and newer mixologist-style creative ones offer a variety of flavors, including various fruits and even cucumber.

 

House-made flour tortilla chips to dip into  soup cups brimming with chile con queso and guacamole. These were too oily for my taste, so I reverted to the regular chips.
House-made flour tortilla chips to dip into soup cups brimming with chile con queso and guacamole. These were too oily for my taste, so I reverted to the regular chips.
Quesadillas conme plain or with various additional ingredients, along with a tomato-topped scoop of guac and chipotle salsa.
Quesadillas come just with cheese or with various additional ingredients, along with a tomato-topped scoop of guac and chipotle salsa. The kitchen is generous with the cheese, regardless of the variation on the theme of quesadilla.
Two overstuffed chiles -- one with chicken, one with shrimp -- with crema on top. Hiding behind them are riches and beans.
Two overstuffed chiles — one with chicken, one with shrimp — with crema on top. Hiding behind them are good versions of the classic accompanying rice and beans.
Soft tacos, again with a choice of fillings, each topped with shredded lettuce and thinly sliced radish -- a nice crisp touch.
Soft tacos, again with a choice of fillings, each topped with shredded cabbage and thinly sliced radish — a nice crisp variation to the conventional iceberg lettuce and chopped hot-house tomatoes.
A four-pack of salsas.
A four-pack of salsas.
The raspberry and pineapple-habanero salsa are so popular that the Blue Bonnet is now bottling them.
The raspberry and pineapple-habanero salsa are so popular that the Blue Bonnet is now bottling them.
Flan, a classic chilled custard with a rich caramel crown, is a wonderful dessert choice because it slides down easily and fills in whatever spaces remain from the earlier courses.
Flan, a classic chilled custard with a rich caramel crown, is a wonderful dessert choice because it slides down easily and fills in whatever spaces remain from the earlier courses.

Blue Bonnet Mexican Café on Urbanspoon