This new restaurant is bringing Mexican fine dining to Denver. CAMELIA, Modern Mexican Cuisine blew us away over the weekend and we’re already planning our next visit.

We arrived at CAMELIA and sat in the main dining room. The restaurant was gorgeous - think Latin American royalty. The bar was surrounded by royal blue velvet chairs & gold geometric shelves hung from the ceiling. There was a wall of greenery adorned with gold wings. The dining room tables were made of thick polished wood and had dark velvet chairs flanking them.

The staff at CAMELIA were exceptional. Owner Camelia & Manager Alberto were gracious and welcoming; Alberto ensured our meal ran smoothly. Christian is one of our favorite Mixologists in Denver and he was whipping up magic behind the bar. Our server Victor was kind-hearted and had great recommendations.

CAMELIA came to play with some dazzling cocktails. The Camelia was made with Reposado, raspberry rose shrub, & Naranja rose prosecco.

A smoke bubble was delicately placed atop the champagne glass - lovely.

The Smoke on the Water was made with Mezcal, Genepy, rhum agricole, and lime - served in a coup glass in a smoke filled cloche.

This was my favorite cocktail of the evening - smooth & fresh.

Ross had the non-alcoholic Citrus Cooler made with Seed Lip Grove, pineapple, lemon, mint, simple, foam, & Topo Chico.

For Apertivos we had Guacamole and the Ceviche.

The Guacamole was made with avocado, queso fresco, pomegranate, cilantro and we added Rib Eye Chicharrón.

The Rib Eye Chicharrón was simultaneously tender and crispy and paired beautifully with the creamy cool guacamole.

The Callo de Hacha Ceviche was made with Leche de tigre, red onions, & baby radishes.

This is the most authentic ceviche I’ve had in Denver. The ceviche had generous pieces of fish throughout and was seasoned with citrus and spices that added solid heat to each delicious bite.

The Chips & Salsa were great.

For Entrees we had the Enmolada Rosa and the NY strip.

The Enmolada Rosa was made with pink mole, braised chicken, jocoque, queso fresco, & handmade corn tortillas. This was our favorite dish of the night!

The enmoladas were drenched in savory pink mole and filled with tender chicken - so freaking tasty and a must order.

The A La Carta 10oz Prime NY Strip.

The NY strip had a robust meaty flavor.

The Truffle Mac & Cheese was made with shell pasta, parmesan, breadcrumbs, & salsa macha.

Hello cheesy goodness - the truffle mac & cheese was rich and the salsa macha chili oil added a subtle smokey heat that didn’t overpower the parmesan.

For Dessert we had the Churro Cart & the Mexican Chocolate Cake.

The Churro Cart came with chocolate, lechera, & strawberry jam to dip the churros in.