Tucked along Santa Fe Drive in Denver, El Taco De Mexico has been serving up bold, authentic Mexican flavors since 1985. This no-frills counter spot has earned a devoted following of locals and out-of-towners who keep coming back for one thing above all else: the burritos.
Smothered in legendary green chile and packed with fresh, scratch-made ingredients, these burritos have earned a reputation that stretches far beyond Colorado. If you have never made the trip to 714 Santa Fe Dr, here are 13 reasons why you absolutely should.
The Smothered Chile Relleno Burrito That Started It All
Some dishes carry a restaurant’s entire legacy on one plate, and at El Taco De Mexico, that dish is the smothered chile relleno burrito. Reviewers have called it the single best burrito they have ever tasted, ranking it above beloved spots in Los Angeles and beyond.
That kind of praise does not come easily.
The green chile that smothers this burrito is made from scratch, and the flavor is bold, smoky, and deeply satisfying. One reviewer said they could still taste it hours after leaving the restaurant.
That lingering quality is the mark of truly great cooking.
Whether you are a Denver local or just passing through, ordering this burrito is basically a requirement. Pair it with a cold Horchata and find a booth by the window.
You will understand immediately why people drive from other states just for this one plate.
Green Chile So Good It Rewrites Your Standards
Ask anyone who has eaten at El Taco De Mexico what stands out most, and the green chile will come up within seconds. Made entirely from scratch, this chile verde has the kind of depth that only comes from real ingredients and years of perfecting a recipe.
The color is vibrant, the spice level is just right, and the pork chunks are fall-apart tender.
One reviewer who drove in from New Mexico, a state famous for its own chile culture, raved about the green pork chili without hesitation. That says a lot.
Competing with New Mexico chile pride is no small feat.
The green chile works as a topping, a sauce, and practically a meal on its own. Once you taste it ladled over a burrito, you will find yourself measuring every other green chile you ever eat against this one benchmark.
Breakfast Burritos Worth Setting an Early Alarm For
Most breakfast burritos are forgettable. El Taco De Mexico’s breakfast burritos are the kind you think about on the drive home and again the next morning.
Open at 7 AM on weekdays, this place starts slinging scratch-made breakfast wraps before most restaurants have even turned on their grills.
The chorizo, egg, rice, and beans combo is a fan favorite, but the smothered fried pork breakfast burrito has its own dedicated fanbase. One visitor from New Mexico said it was so delicious they could not stop eating and planned to return every time they visited Denver.
High praise from a state that takes breakfast seriously.
Everything inside is made with care, and the tortillas, while not homemade, are high quality. Grab a seat at the counter or snag a booth, and start your Denver morning the right way.
You will not regret it.
A Denver Institution That Has Held Strong Since 1985
Nearly four decades of serving the same neighborhood says something powerful about a restaurant. El Taco De Mexico opened in 1985 and has never chased trends, rebranded, or tried to become something it is not.
The menu stays true to its Mexico City-style roots, and the regulars keep showing up generation after generation.
One reviewer mentioned visiting for 40 years straight without a single disappointment. Another said they had been coming for 28 years and planned to keep going.
That kind of loyalty is built on consistency, flavor, and a genuine sense of place.
Sitting in Denver’s Santa Fe Arts District, the restaurant is surrounded by galleries and creative energy, yet it remains refreshingly unpretentious. No fancy decor, no gimmicks.
Just a counter, some booths, and food that has stood the test of time. That kind of staying power is rare and worth celebrating.
The Steak Burrito With Cheese, Onion, and Cilantro
When a loyal customer who has been visiting since birth gives you their go-to order, you pay attention. At El Taco De Mexico, that order is the steak burrito loaded with cheese, onion, cilantro, rice, and beans, then smothered in green chile.
It is a combination that hits every flavor note in one satisfying bite.
The steak is seasoned well and cooked to a tender finish. Combined with the brightness of fresh cilantro and the richness of melted cheese, this burrito feels complete in a way that many others simply do not.
The green chile ties everything together with warmth and just enough heat.
Fair warning: cilantro is a signature ingredient throughout the menu, and the kitchen does not hold it upon request. If you love cilantro, you are in luck.
If not, just know that going in. For most people, it only makes things better.
Fried Pork Burrito Smothered in Pure Comfort
Fried pork and green chile might sound simple, but at El Taco De Mexico, that combination becomes something memorable. The fried pork burrito smothered in green chile has converted skeptics, wowed out-of-state visitors, and kept regulars returning week after week.
It is comfort food elevated by technique and tradition.
The pork is crispy on the outside while staying juicy inside, and the green chile sauce soaks in just enough to soften the edges without making everything soggy. It is a texture balance that takes real skill to pull off consistently.
This kitchen has clearly mastered it.
One visitor from New Mexico, who stopped in during a road trip, said it was so good they planned to make it a regular stop every time they passed through Denver. When someone from New Mexico compliments your Mexican food, you know you are doing something right.
Order this one smothered, always.
Quesabirria Tacos That Deserve Their Own Spotlight
While the burritos get most of the glory, El Taco De Mexico’s quesabirria tacos have quietly built their own devoted following. Crispy, cheesy, and packed with rich braised beef, these tacos come with a side of consomme for dipping that takes the whole experience to another level entirely.
The birria at this spot reflects the same commitment to bold, traditional flavors that defines everything on the menu. The tortilla crisps up beautifully in the griddle, the cheese melts into every fold, and the consomme is deep and savory.
Dipping each bite into that broth is one of those small food moments that feels genuinely special.
Reviewers have consistently praised the tacos as some of the best in Denver, and the quesabirria version stands out even among a strong lineup. If you are visiting for the burrito, add a couple of these to your order.
You will thank yourself later.
Horchata So Refreshing It Has Its Own Fan Club
There are people who grew up visiting El Taco De Mexico specifically for the Horchata. Not just the food, the drink.
That tells you everything about how good it is. Cool, creamy, lightly sweet, and perfectly spiced with cinnamon, this Horchata is the kind that ruins every other version you try afterward.
Multiple reviewers have singled it out as some of the best in all of Denver. One loyal customer mentioned coming since birth just to get a glass.
Pairing it with a smothered burrito is practically a local tradition at this point, and honestly, it makes complete sense.
On a warm Denver afternoon, sitting in the window with a smothered burrito and a cold Horchata is an experience that feels both simple and perfect. If you are someone who skips drinks at restaurants, make an exception here.
This one earns its place on the table every single time.
Chilaquiles Con Huevos for a Morning Worth Remembering
Chilaquiles done right are a thing of beauty, and El Taco De Mexico delivers them with the same care and flavor that defines everything else on their menu. Crispy tortilla chips softened just enough by salsa verde, topped with eggs cooked to order, this dish is a morning ritual for those who know about it.
One reviewer who had been visiting for over a decade called the chilaquiles con huevos a standout, noting that very little about the restaurant has changed in all that time. That consistency is a feature, not a flaw.
When something works this well, you do not mess with it.
Arriving early on a weekday gives you the best shot at a booth and a quieter atmosphere before the lunch crowd rolls in. Get the chilaquiles, order a Horchata, and take your time.
Mornings rarely start better than this in Denver.
Al Pastor Burrito Smothered in Green Chile Magic
Al pastor is one of those fillings that separates a truly great Mexican restaurant from a good one. The blend of marinated pork, achiote, and a hint of pineapple creates a flavor profile that is both complex and deeply satisfying.
At El Taco De Mexico, the al pastor burrito smothered in green chile is a combination that reviewers keep raving about.
One visitor described the burrito al pastor smothered in green chile as flat-out amazing, calling out the service as fast and friendly on top of it. When the food is that good and the experience is smooth, it sticks with you.
That combination is what builds the kind of reputation this restaurant has held for almost 40 years.
If you are someone who normally sticks to steak or chicken, let this be the burrito that expands your order. Al pastor smothered in scratch-made green chile is a combination that earns its place at the top of the menu.
Unbeatable Value in the Heart of Denver’s Arts District
Great food does not always have to cost a fortune, and El Taco De Mexico has built its reputation partly on delivering serious flavor at prices that do not make you wince. Located right in Denver’s Santa Fe Arts District, it sits among galleries and creative spaces, yet the prices remain refreshingly grounded.
A smothered burrito runs around fourteen dollars, which some reviewers noted feels steep for a counter spot. But when you factor in the portion size, the scratch-made ingredients, and the depth of flavor in every bite, the value becomes much clearer.
You are paying for real cooking, not a reheated assembly line product.
One tip from longtime visitors: ask about drink prices before ordering, and note that the restaurant operates on a counter-order system. Walk up, place your order, find a seat.
Once the food arrives, any pricing questions will feel much less important. The quality speaks for itself every single time.
Pork Verde Burrito That Keeps Road Trippers Coming Back
Road trips through Colorado have a way of creating food memories that outlast the miles. For many travelers, El Taco De Mexico’s pork verde burrito is exactly that kind of memory.
One visitor called it a fabulous special burrito and vowed to make it a pit stop every single time they came through Denver. That reaction is not unusual here.
The pork verde combines slow-cooked, tender pork with that signature green chile that the restaurant has been perfecting since 1985. Wrapped in a quality flour tortilla and served hot, it is the kind of meal that makes you pull over and appreciate where you are.
Simple, bold, and completely satisfying.
Whether you are heading to the airport, exploring the city, or just passing through on I-25, this burrito is worth the detour. Some of the best food in Colorado is hiding in plain sight on Santa Fe Drive, and this burrito is proof of that.
Why Loyal Fans Keep Returning for Decades
Forty years. Thirty-five years.
Twenty-eight years. These are not unusual numbers when El Taco De Mexico regulars describe how long they have been coming.
That kind of loyalty does not happen by accident. It is built on food that never slips, service that stays efficient, and a sense of place that feels genuinely irreplaceable.
Reviewers from California, Texas, New Mexico, and Florida have all weighed in with the same conclusion: this place holds up against anything in their home states. When a restaurant in a landlocked Colorado city earns that kind of cross-country respect, something special is clearly happening in that kitchen.
The atmosphere is no-frills, the booths are simple, and the counter is busy. But none of that matters once the food arrives.
El Taco De Mexico is the standard by which Colorado Mexican food gets measured, and after nearly 40 years, it shows absolutely no signs of slowing down.