If you have ever chased the perfect smothered burrito, this counter in Denver is where the search ends. El Taco De Mexico has locals lining up for that famous green chile, poured hot and bright over everything it touches. The space is no-frills, but the flavors are generous, nostalgic, and totally unforgettable. Bring an appetite, some patience, and the promise that the line really is worth it.
Smothered Breakfast Burrito With Green Chile
You roll in early, watch the steam lift off a burrito loaded with eggs, potatoes, and your pick of chorizo or bacon. Then comes the move: a ladle of El Taco De Mexico’s legendary green chile, shimmering with roasted chiles and slow cooked pork. One bite, and the morning flips from routine to fireworks.
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The heat is balanced, never punishing, and the tortillas soak up every savory drip. Locals swear this is Denver’s breakfast gold standard, and it is hard to argue. Sit at the counter, sip a coffee, and let the chile do the talking.
House Green Chile, By The Cup Or Over Everything
This is the backbone of the menu, the reason strangers become regulars. The green chile is silky yet chunky, with roasted chiles, tender pork, and a savory broth that clings to tortillas and fries alike. Order it by the cup, or ask to smother your plate until it becomes a glorious, spicy pool.
You taste smoke, warmth, and a whisper of cumin that lingers. It is not just a topping, it is the signature. Bring napkins, bring patience, and maybe order extra tortillas because you will not want to waste a drop.
Carne Asada Burrito, Smothered
Thin sliced carne asada meets a warm flour tortilla, all tucked tight before the big finish. The green chile bath turns the burrito into a knife and fork situation in the best way. Each bite blends charred beef edges, melty cheese, and that unmistakable chile brightness.
You will catch hints of lime and a kiss of grill smoke in the meat. It is indulgent, messy, and brilliant over lunch or late afternoon. If you are deciding between tacos and a burrito, choose this and thank yourself later.
Chile Relleno Plate, Denver Style
The chile relleno here arrives crisp edged, stuffed with cheese, then buried under ladled green chile that ties everything together. It is comfort food refined by repetition, perfected over decades. The contrast between crunchy batter and silky sauce is what keeps forks moving fast.
Add rice and beans to complete the plate, then ask for an extra splash if you like things saucy. This is where you appreciate the kitchen’s steady hand. It tastes like the Denver you came for, unpretentious and absolutely satisfying.
Carne Adovada Tacos With Salsa Verde
When the craving is for tacos, the carne adovada reaches deep with chile marinated pork that is tender and bold. Slip them onto a plate, top with onions and cilantro, and spoon on salsa verde for extra spark. Two or three make a perfect quick bite before the lunch rush.
They are not smothered by default, but a little green chile on the side lets you customize the heat. It is an easy way to taste the kitchen’s chile mastery in a lighter format. You will want another round, so plan accordingly.
Huevos Rancheros With Green Chile
Breakfast traditionalists go for huevos rancheros, where runny yolks meet crisp tortillas and a flood of green chile. The plate is colorful and timeless, a harmony of beans, rice, and chile that brings the morning to life. Break the yolks and let everything mingle into a savory, silky mix.
You get comfort without heaviness, especially if you add a side tortilla to scoop. Coffee in one hand, fork in the other, and suddenly the line outside makes perfect sense. This is the kind of breakfast that sets the tone for the day.
Chilaquiles Verdes, Weekend Favorite
Crunchy tortilla chips bathe in tangy salsa verde, then relax under a crown of eggs and queso fresco. It is a weekend ritual for many, equal parts zest and comfort. Add chorizo if you want more punch and watch the plate disappear faster than planned.
Ask for a side of the house green chile to swirl in for extra depth. The counter buzz, the sizzling griddle, and the salsa’s brightness make a great morning soundtrack. You will leave feeling happily fueled and ready for Santa Fe Drive.
Al Pastor Tacos, Griddle Kissed
The al pastor is griddle kissed and fragrant, with pineapple notes that nudge the savory pork into addictive territory. Onions, cilantro, and a squeeze of lime complete the classic setup. They shine on their own, but dipping a corner into green chile is a power move.
You taste balance and brightness with every bite. These tacos are quick, affordable, and perfect when the burrito line looks long. Grab a booth, watch the cooks, and enjoy the rhythm of a busy Denver institution.
Smothered Fries With Green Chile And Cheese
When cravings demand something wild, order fries and ask the kitchen to smother them with green chile and cheese. It is a mountain of comfort, perfect for sharing or hoarding unapologetically. The chile seeps into every corner, turning crispy edges into savory little flavor traps.
Add carne asada if you want an extra punch of protein and char. This off menu style move is beloved by regulars who know the staff can make magic. Consider pairing with a horchata for a sweet cooldown between bites.
Bean And Cheese Burrito, Budget Legend
Sometimes simple is perfect. The bean and cheese burrito here tastes like every comforting memory, then gets a green chile upgrade that turns humble into heroic. It is budget friendly and filling, especially when you are craving warmth without fuss.
The beans are smooth, the tortilla soft, and the chile brings savory depth that lingers. You can eat this quietly at the counter and feel like a regular even on your first visit. It is the kind of order you will repeat.
Milanesa Torta, Extra Avocado
Crispy milanesa tucked into a bolillo with lettuce, tomato, jalapenos, and generous avocado slices is a sleeper hit. Ask for a side of green chile to drizzle or dunk. The textures bounce between crunch and cream, making every bite seriously satisfying.
It is a tasty break from burritos without leaving the flavor lane. Pair it with a cup of caldo if you want comfort on comfort. This one travels well, but it is best hot off the counter when that bread is still toasty.
Menudo Sundays, Cure In A Bowl
Sunday calls for menudo, the deeply savory broth that regulars treat like a weekly ritual. The aroma alone resets your day. With a squeeze of lime, a handful of onions, and warm tortillas on the side, it becomes soothing and celebratory at once.
Some spoon in green chile to layer heat on heat, creating a custom blend of comfort. If last night went late, this bowl will put you right again. Grab a booth, settle in, and take your time finishing every last sip.
Enchiladas Suizas, Green And Creamy
Enchiladas Suizas arrive drenched in tomatillo verde and a kiss of cream, then get the inevitable side of house green chile. The result is lush and balanced rather than heavy. Cheese melts into tender tortillas, wrapping chicken with just enough richness.
Ask for a little extra sauce and watch the plate shine. You will want rice and beans to catch every spill. It is a great move when you want green chile energy in a slightly more refined package.
Caldo De Res, Comfort Classic
On chilly Denver days, caldo de res warms you from the inside out. The broth is clear yet deeply beefy, with tender vegetables and corn cob pieces that feel like home. A side of green chile lets you dial the heat to your mood.
It is nourishing without slowing you down. Scoop with tortillas, sip between bites, and let the simple goodness do the work. You will leave ready for the Art District just outside the door.
Salsa Bar Strategy And Quick Tips
The pace moves fast, so know your order and be ready when your turn hits. Grab salsas, napkins, and extra tortillas before you sit, especially if you are going smothered. The red salsa is punchy, the verde bright, and both play well with the house green chile.
Cash and card work, and prices stay friendly. Arrive early or off peak to skip the heaviest lines. Most important, taste the chile first, then build from there so your meal lands exactly how you like it.
When To Go, What To Order First
Hours run generous, opening early most days and staying steady through dinner. Morning is best for breakfast burritos and chilaquiles, lunch shines with asada and rellenos, and evenings feel relaxed but lively. If it is your first time, start with a smothered breakfast burrito or the carne asada burrito.
Pair with a cup of green chile to sip on the side. You will understand immediately why locals defend this counter with near religious zeal. Simple, fast, and unforgettable once that legendary chile hits your plate.
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