Nixtamos Tacos
It’s Thursday morning now here in Denver and I was able to get a full night’s rest I started the day by having my usual cup of Matcha and started planning my activities. The past few days I’ve noticed so much amazing murals while I was walking around different parts of the city and wanted to go spend the day around 5 points.
I started near the Denver Central Market area and made my way around the neighboring streets to find so much beautiful street art. Today was quite hot and after about a couple of hours of going around the neighborhood I was starting to get hungry again.
Luckily Chef Paul Qui was waiting for me at Zeppelin Station and have some tacos at Nixtamos. His Mexican concept here at Zeppelin station where freshly made tortillas are served either tacos or quesadilla styled. Traditional styled proteins are offered like carne asada, barbacoa and carnitas. Sides like black beans, charred onion and jalapeño and curtidos are offered as well.
Being so hungry I ordered three tacos and one quesadilla for my lunch. For tacos I started with champignones which is mushrooms with oaxacan cheese. Secondly, I tried the Cabeza which is head terrine, and this was an interesting take as I used to make something similar with pied de cochón terrine or pig’s feet while I was still in France. For my last taco I tried the cabeza which was marinated steak and by far the best cabeza taco I had outside San Francisco.
Lastly, I wanted to test the quesadilla as well and tried the carnitas which is pork shoulder confit, and this was a good decision as the carnitas was full of flavor.
I am so happy that I was able to experience so much excellent cuisine here at Zeppelin Station and want to say Thank you to Chef Paul Qui and the whole team for an amazing three meals here. I can’t wait to come back again next time…
#KULINARYATRAVELS is off to Fish and Beer next for some seafood…