Tamayo
We dined at Tamayo for dinner in honor of their 20th anniversary and had an AMAZING experience!
Tamayo is a chic Mexican hot-spot with a lively dining area and huge rooftop deck. Tamayo opened its doors back in 2001 and was Chef Richard Sandoval's first restaurant in Colorado. Sandoval now has a culinary empire that includes more than 60 restaurants around the world (wowee!). In celebration of Tamayo's 20 years, the restaurant brought back customers' all-time favorite dishes with a throwback menu.
We were seated in Tamayo's main dining room and we were chomping at the bit to begin our meal - everything on the throwback menu was speaking to our taste buds!
Our waitress - Nikki - took care of us and she was an absolute doll. Nikki was knowledgeable about the anniversary menu, restaurant & seamlessly led us through our meal with her sweet charisma and efficiency. We also had the pleasure of meeting General Manager, Miranda and Tamayo’s Chef de Cuisine Antonio Tevillo. Miranda ensured our dinner was up to expectations and was poised & gracious. Chef de Cuisine Antonio Tevillo was wonderful and we could feel his enthusiasm and pride in the throwback menu (and his food ended up being freaking delicious!!).
For drinks, I had the Anniversary Margarita. The Anniversary Margarita is made with Canter Negra Blanco, Citrus and Grand Marnier.
Anniversary Margarita
This margarita was inviting -aka smooth, easy drinking - & I could have easily downed 3 or 4 of these (if it wasn't a work night lol). The Cantera Negra was clean with hints of citrus and sweet orangey flavor notes from the Grand Marnier.
For Antojitos (appetizers) we had the Crab Guacamole and the Chile Relleno.
The Crab Guacamole is made with onion, tomato, cilantro, and chipotle jumbo lump crab.
Crab Guacamole
This crab guacamole was delightful and look at that bright presentation! The guacamole had a nice nutty flavor and creamy texture. The avocado was fresh and light and the onion added a nice snap. The crab added a lovely buttery sweetness to the dish overall. We give this appetizer a 10/10!
The Chile Relleno is made with a roasted poblano chili, shrimp, spinach, roasted corn, chile de arbol sauce and crema fresca.
Chile Relleno
YUMMO - this Chile Relleno was packed with bold Mexican flavor and baked to perfection. The Poblano Chile was stuffed to the hilt with amazing fillings - like loads of melty cheese and shrimp - that were piping hot. The Poblano Chile had a gentle warm, spice that was complemented by the savory cheese, sweet shrimp and decadent, creamy chile de arbol & crema fresca sauces. A must order! We legit licked this plate clean. #cleanplateclub
For Especiales (entrees) we had the Roasted Carnitas, the Carne Asada and the Camarones Al Chipotle.
The Roasted Carnitas are made with braised pork, tamarind pork tenderloin, blue corn tortilla requeson cheese, avocado espuma, pickled red onion, and orange habanero reduction.
Roasted Carnitas
WOW these carnitas were bomb. The heavily marbled cut of pork was slow cooked and braised perfectly. The meat was shredded and as tender & succulent as can be. The carnitas had a solid pork flavor and the subtle sweetness from the orange habanero reduction added a nice flavor differentiation to this entree. If Ross and I had to pick a favorite from the entrees, this was it!
The Carne Asada is made with chile coffee rubbed skirt steak, black bean puree, cactus salad, citrus swiss chard, and mole demi glaze achiote chimichurri.
Carne Asada
The Carne Asada was rich and juicy and tasted first and foremost of beef (just like any great carne asada should!). The meat was well-seasoned and had a captivating charred flavor from the unique chile coffee rub.
The Camarones Al Chipotle are made with corn masa huarache, black bean puree, oaxaca cheese tequila, flambeed shrimp, frisee salad, cotija cheese chile de arbol cheese sauce and balsamic reduction.
Camarones Al Chipotle
The little shrimps were nice, tender and juicy and generously coated in cotija cheese (awesome cheese pulls while eating!) and creamy chipotle. The sauce was rich, thick and added subtle heat to this dish. This was my second favorite entree!
For Postres (dessert) we had the Empanadas de Platano.
Empanadas de Platano
The Empanadas de Platano are made with bananas, walnut cream, cinnamon, sugar, coconut ice cream, and creme anglise. These delicious plantain empanadas were the perfect sweet ending to our meal. The easy taste of banana (plantain) went beautifully with the tropical flavor of coconut. The empanadas were nice and hot and the coconut ice cream paired well to cool it down. More please!
Huge thanks to Nikki, Miranda, Antonio and the entire Tamayo team for having us in! We will see you all very soon!
Check it out babes and let them know that denv.her. sent you. xx
Tamayo
Located in: Larimer Square
Address: 1400 Larimer St, Denver, CO 80202
Health & safety: Mask required · Staff wear masks · Staff get temperature checks · Staff required to disinfect surfaces between visits · More details
Phone: (720) 946-1433
Reservations: eattamayo.com, opentable.com
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