Tag Archives: Mexican restaurant in Denver

The Taco House Simplicity & Economy

The Taco House is a Colorado classic

DSC07285My husband, who moved to Colorado in the ’70s, recalls several Taco Houses scattered around the Denver metro area. Now there are two (South Federal in Denver and Wadsworth in Lakewood). Founded 55 years ago by one Gerald H. Bevelhymer, a name one would not associate with the creation of a Mexican restaurant, the remaining two are still family-owned and family-friendly. My husband and I stopped at the Lakewood location on Sunday, so I finally got to try the simple, tasty and inexpensive dishes, and  I also give The Taco House lots of credit for serving on crockery, not styrofoam or paper that ends up in the landfill.

The Taco House in Lakewood is simple outside and in. Was it originally a chain restaurant?
The Taco House in Lakewood is simple outside and in. Was it originally a chain restaurant?
A basket of crisp chips and a spicy salsa start the meal.
A basket of crisp chips and a spicy salsa start the meal.
Part one of the popular No. 4 dinner are three
Part one of the popular No. 4 dinner are three “chips” — actually open tortillas (one bean, one chili con queso and one guacamole.
Part two of the No. 4 combo is a trio of three cheese enchiladas in a fine sauce with a sprinkle of cheeseon top.
Part two of the No. 4 combo is a trio of three cheese enchiladas in a fine sauce with a sprinkle of cheese on top.
The huge all-masa tamale, served without the corn husks, comes smothered in chile (spicy green here, with hefty pork chunks)
The huge all-masa tamale, served without the corn husks, comes smothered in chile (spicy green here, with hefty pork chunks)

The Lakewood location is right next to the new rail station on the W-Line slated to start carrying passengers on April 26, and unless someone succeeds in buying the property and adjacent “under-utilized” parcels, as real estate developers put it, the quality and price should draw more and more customers to The Taco House for eat-in or take-out.

The lines will be the longest on Tuesday and the 20th day of every month (I’m sure there’s a reason), with all-you-can-eat food for just $8.95 per person. There are only limitations on guacamole.

Price check: Enchilada, burrada, burrito, taco, tortilla, tostada and tamale items and salads, $1.09-$5.55; combination dinners (with refried beans, rice and flour tortilla), $3.54-$6.99.
Taco House on Urbanspoon

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