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Los Chingones
Los Chingones is chef Troy Guard's take on Mexican food, built around a self-described "badass" sensibility — sassy, spicy, and deliberately irreverent rather than a strictly traditional taquería. Guard, a well-known figure in Denver's restaurant scene through his broader TAG Restaurant Group, opened the RiNo location as a bi-level space with a 90-seat rooftop bar looking out over the neighborhood, a genuinely different physical footprint than most of the city's taco spots. The food leans into creative reworkings of familiar formats — handmade tacos and bold, sometimes unexpected flavor combinations built to keep the soul of classic Mexican cooking while pushing past strict tradition — served alongside a serious tapas-style small-plates menu and a cocktail program built specifically around margaritas. That combination of rooftop bar, tapas format, and inventive tacos has made Los Chingones as much a destination for the scene as for any single dish. RiNo itself has become one of Denver's most concentrated dining and nightlife districts over the past decade, and Los Chingones' rooftop has become one of the more recognizable gathering spots in that stretch — the kind of place regulars go as much for the view and the margaritas as for a specific order off the menu. The concept has since expanded to a second location in the Denver Tech Center, extending Guard's format beyond its original RiNo home. For a Denver taco list, Los Chingones is the essential "tacos as part of a bigger scene" entry — a chef-driven, rooftop-bar taquería in the heart of RiNo, proof that Denver's taco scene has real room for kitchens built around spectacle and creativity rather than strict tradition.
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Tacos Tequila Whiskey
Tacos Tequila Whiskey grew out of Pinche Tacos, a food truck Kevin Morrison founded in Arizona in 2011 before bringing the concept to Denver and transitioning it into a full sit-down restaurant under its current name in 2016. That food-truck-to-brick-and-mortar arc gives the menu a genuine street-food backbone even as the current restaurant operates as a proper sit-down space rather than a truck or counter. The kitchen describes its approach as a modern twist on "comida de la calle" — Mexican street food — built around authentic regional recipes while working in local Colorado ingredients where it makes sense, and the restaurant has picked up award recognition for both its tacos and its cocktail program, a harder combination to pull off well than either piece alone. The name itself sets expectations directly: tacos built to pair specifically with a serious tequila and whiskey list rather than a generic bar pour. The Denver location, in the City Park West area near Colfax and York, has grown into a small local group with additional metro-area locations, extending Morrison's original food-truck concept well beyond its Arizona roots into a genuine Denver dining brand. For a Denver taco list, Tacos Tequila Whiskey is the essential "street food grown into a proper restaurant" entry — a food-truck-born taco menu paired with an award-recognized tequila and whiskey program, now running as a sit-down destination in City Park West.
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