Tamayo by Chef Richard Sandoval
Tamayo by Chef Richard Sandoval is a staple restaurant in Denver's Larimer Square & one of the best spots for innovative Mexican plates.
Tamayo
We arrived and were seated in a booth in the main dining room, adjacent to the bar. The aesthetic of the restaurant was lively and buzzing with cantina styled seating and a large Mexican inspired mural behind the bar. Our server Asa was attentive and quick with service. General Managers, Scott & Peter were active on the restaurant floor assisting customers & staff throughout the duration of our meal.
To start I had the Spicy Mango Margarita made with serrano-infused tequila, citrus, mango purée, and a tajin rim.
Spicy Mango Margarita
This margarita was bursting with tropical mango flavor and packed some serious heat; I loved it.
For Guacamole we had the Tuna Guac made with chili morita ponzu, sesame seeds, jicama cilantro, and pickled fresno.
Tuna Guacamole
The Tuna Guacamole was phenomenal - there were generous pieces of fresh tuna throughout. Each bite of guac held that freshness and was overall light on the palate. The perfect appetizer for spring and summer.
For Antojtos we had the Queso Fundido and the Red Snapper Ceviche.
The Queso Fundido was made with melted cheese, chili morita salsa, and the addition of chorizo.
Queso Fundido
The queso came to the table bubbling hot in a skillet. The cheese was thick making for epic cheese pulls. The chorizo added meaty texture and spice to the queso.
The Red Snapper Ceviche was made with mango-habanero, red onion, radish, chili pasilla powder, and garlic olive oil.
Red Snapper Ceviche
The ceviche burst forth with strong acidity that tingled on the tongue. The red snapper tempered the acidity with its meatiness & chew.
For our Especial mains we had the Camarones al Chipotle & the Chile Relleno.
The Camarones al Chipotle were made with tequila flambéed shrimp, corn masa huarache, house blend cheese, black bean purée, and chipotle cheese sauce.
Camarones al Chipotle
The flambéed shrimp were juicy and generously coated in thick, creamy chipotle sauce. The chipotle sauce added subtle heat to the dish.
The Chile Relleno was made with poblano chili, pork-chorizo picadillo, sweet plantain, and chile pasilla salsa.
Chile Relleno
The relleno was packed with bold Mexican flavor and stuffed to the hilt with hearty pork-chorizo. The poblano had a gentle warm, spice that was complemented by the savory pork & cheese.
For sides we had Mexican Corn on the Cob. The corn cob came in a pair of two served street style on sticks.
Mexican Corn on the Cob
The grilled corn was covered in creamy aioli and dusted in cotija cheese - so good.
For Postres (dessert) we had the Empanadas de Platano made with bananas, walnut cream, cinnamon, sugar, coconut ice cream, and crème anglaise.
Empanadas de Platano
These delicious plantain empanadas were the perfect sweet ending to our meal. The pastry bread had a crisp, flakey exterior that was coated in cinnamon sugar. The easy taste of banana went beautifully with the tropical coconut ice cream.
Big thanks to Tamayo, Asa, Scott, Peter, Claire Weatherwax, and Prim + CO for hosting us!
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