Tamayo is a staple of Denver's Larimer Square & one of our favorite spots for Mexican plates. Ross and I just dined at Tamayo for dinner & had a fabulous meal.

Tamayo's staff is always exceptional. Our server Belize was an absolute joy and encompassed all the great qualities of an exemplary employee. Tamayo was very busy and Belize was covering all her tables with speed & positivity. She also had amazing food & drink recommendations for us!

We had the pleasure of chatting with Manager Pete and Chef de Cuisine Antonio Tevillo. Pete checked in multiple times to ensure we had everything we needed during our meal. Pete was active on the restaurant floor, encouraging his staff and taking care of customers. Chef de Cuisine Antonio Tevillo blew us away with his cooking (per usual). Antonio has been in the Richard Sandoval culinary family for 8 years and his passion for Tamayo and the dishes he has coming out of the kitchen is excellent. We're always excited to see Antonio!

For drinks we had the the Mango Fresh Fruit Margarita and the Michelada. The Mango Fresh Fruit Margarita is made with blanco tequila, agave nectar and fresh citrus. This margarita was bursting with tropical flavor and perfectly spiced.

The Michelada is made with house-made bloody mary mix, lime juice and your choice of beer. I had a pacifico.

The Michelada had great body and sweetness to balance the spice.

For Antojitos (appetizers) we had Queso Fundido, Chile Relleno, Mexican Corn on the Cob and Crab Guacamole.

The Queso Fundido is made with melted cheese and served with chili morita salsa and flour tortillas. We added chorizo to our Queso Fundido because as Belize so aptly put it, "Everything's better with chorizo!"

The Queso Fundido was presented bubbling hot. The cheese was nice and thick making for epic, savory cheese pulls. The chorizo added a great texture variation and spice to the queso.

The Chile Relleno is made with a roasted poblano chili, shrimp, spinach, roasted corn, chile de arbol sauce and crema fresca.

The Chile Relleno was packed with bold Mexican flavor and baked to perfection. The Poblano Chile was stuffed to the hilt with amazing fillings including loads of melty cheese and shrimp. The Poblano Chile had a gentle spice that was complemented by the cheese and creamy chile de arbol & crema fresca sauces. The Chile Relleno is a must order from Tamayo and is always Ross and I's favorite!

The Mexican Corn on the Cob came in a pair of two and were served on sticks.

The corn was grilled to charred juiciness, slathered in creamy sauce then dusted with Cotija cheese. This corn hit our palates right on every level! There was sour from the lime, creamy from the sauce and the savoriness of paprika setting off the sweet corn.

The Crab Guacamole is made with onion, tomato, cilantro, and chipotle jumbo lump crab.

The guacamole had a nice nutty flavor & 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. Delicious!

For Especiales (entrees) we had the Mahi Mahi Tacos and the Camarones Al Chipotle.

The Mahi Mahi tacos are topped with adobo, napa cabbage, chipotle mayo and avocado.

The Mahi Mahi was tender and flakey. The adobo, napa cabbage, chipotle mayo and avocado were fresh and flavorful. A great light & healthy entrée!

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.

The plump, little shrimps were tender, 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. I loved the black bean puree on the corn masa huarache.

For Postres (dessert) we had the Tres Leches. The Tres Leches is made with warm three-milk bread pudding and served with vanilla bean ice cream.

The Tres Leches Bread Pudding was amazing! The bread pudding transformed the three milks into a rich custard that was absorbed beautifully by the buttery bread.

Huge thanks to the Richard Sandoval & Tamayo team, Belize, Pete & Chef Antonio for hosting us! We will see you all again very soon!

Check it out babes and let them know that denv.her. sent you! xx

Tamayo

Service options: Dine-in · Curbside pickup · No-contact delivery
Located in: Larimer Square
Address: 1400 Larimer St, Denver, CO 80202
Menu: eattamayo.com
Phone: (720) 946-1433
Reservations: eattamayo.com, opentable.com