Ringo Cooks

Introduction to Denver's mexican food scene pork belly taco with toasted tortilla  The Mile High City may be known for its craft beer and mountain views, but when it comes to culinary influence, Mexican food in Denver deserves the spotlight. From food trucks slinging handmade tortillas to upscale mezcal bars serving duck mole, Denver’s Mexican cuisine is more dynamic than ever in 2025. If you're wondering where to find the best Mexican food in Denver , you're not alone. As locals and tourists alike seek authentic flavors, inventive twists, and regional representation from across Mexico, the city is seeing a renaissance of cocina-driven passion. Whether you're chasing a Michoacán-style carnitas plate or Oaxacan tlayudas, there’s a spot in Denver that delivers. For an expert-curated list of must-try locations, check out this best Mexican food in Denver 2025 guide from Colorado Food Reviews. But first, let’s explore the broader scene and why this city is fast becoming...

Where do you start in Denvers breakfast scene?  Denver isn’t just a gateway to the Rockies—it’s a city that wakes up with intention. And the way Denverites start their morning says a lot about the culture here. Breakfast in this city isn’t an afterthought or a simple grab-and-go affair. It’s a statement. A ritual. A moment to connect with community, fuel up for outdoor adventures, or recover from late nights in LoDo. breakfast sampler downtown lodo in denver What makes Denver’s breakfast scene so special isn’t just the variety—it’s the philosophy . This city brings together mountain-town freshness, urban creativity, and international inspiration to craft a breakfast identity that’s both grounded and elevated. In this post, I’ll explore the layers of Denver’s breakfast culture—from under-the-radar spots to locally sourced menus and chef-driven concepts. Whether you're a foodie, a traveler, or a lifelong local, Denver's morning meals offer more than just nutrition—they’re an e...

Ingredients For the Duck Breast: 2 boneless duck breasts, skin on Salt and freshly ground black pepper 2 sprigs fresh thyme 1 garlic clove, smashed Vacuum seal bags or freezer-safe zip bags Optional: rendered duck fat or 1 tsp olive oil For the Cherry Gastrique: 1 cup fresh or frozen pitted dark cherries ½ cup red wine vinegar 1 tbsp balsamic vinegar 1/3 cup sugar 1/4 cup dry red wine (e.g., Pinot Noir) Pinch of salt For the Celeriac Purée: 1 medium celeriac (celery root), peeled and diced 1 Yukon gold potato, peeled and diced 2 tbsp unsalted butter 1/4 cup heavy cream Salt and white pepper to taste For the Charred Baby Carrots: 6–8 baby carrots, peeled 1 tbsp olive oil Salt and pepper Optional: fresh orange zest Garnish: Micro basil or baby greens Cracked pink peppercorns Cherry reduction dots Instructions Step 1: Sous-Vide the Duck Score the duck skin in a crosshatch pattern without cutting i...

Ingredients For the Risotto: 1 ½ cups Arborio rice 1 tbsp olive oil 2 tbsp unsalted butter 1 small shallot, finely diced 3 garlic cloves, minced ¾ cup dry white wine (Sauvignon Blanc or Pinot Grigio) 5 cups vegetable or mushroom stock (kept warm) 1 ½ cups wild mushrooms (chanterelle, oyster, shiitake), cleaned and sliced ½ cup grated Parmigiano-Reggiano 1 tbsp mascarpone 1 tsp black truffle oil Salt and white pepper to taste For the Parmesan Crisp: ½ cup finely grated Parmigiano-Reggiano For the Chive Oil: ½ cup chopped fresh chives ¼ cup neutral oil (grapeseed or avocado) Pinch of sea salt Garnish: Micro parsley Freshly shaved black truffle (optional) Cracked black pepper Instructions Step 1: Prepare the Chive Oil Blend chopped chives, neutral oil, and salt in a high-speed blender until smooth and vibrant green. Strain through cheesecloth or fine mesh into a squeeze bottle. Set aside. Step 2: Make Parmesa...

Ingredients For the Miso Black Cod Marinade: 4 black cod fillets (6 oz each), skin on 3 tbsp white miso paste 2 tbsp mirin 2 tbsp sake 1 tbsp sugar 1 tsp toasted sesame oil For the Yuzu-Ponzu Glaze: 2 tbsp yuzu juice 1 tbsp ponzu sauce 1 tbsp honey 1 tsp grated ginger 1 tsp soy sauce 1/2 tsp cornstarch dissolved in 1 tbsp water For the Wasabi Mashed Potatoes: 1.5 lbs Yukon gold potatoes, peeled and cubed 4 tbsp unsalted butter 1/4 cup heavy cream 1 tsp wasabi paste (adjust to taste) Salt to taste Garnish: Microgreens Pickled daikon or radish Black sesame seeds Edible flowers (optional) Instructions Step 1: Marinate the Black Cod In a bowl, whisk together white miso, mirin, sake, sugar, and sesame oil until smooth. Place black cod fillets in a glass or ceramic dish and cover with marinade. Ensure each piece is fully coated. Cover and refrigerate for at least 24 hours, ideally 48 hours. Step 2: Prepare Wasabi Ma...