Reposados — Restaurant in Golden

If Mexicans knew what they call a quesadilla here - they would call it a war crime. They sell you a grilled cheese in a tortilla for $8. If you pay $4.50 more - they will throw in some dry shredded chicken into 1 out of 4 pieces. Besides this atrocity, we got 2 burritos - charted chicken and beef. In the menu, chicken had two peppers next to it (very spicy), and beef had none (non spicy). Guess what? The supposedly spicy chicken was bland and a supposedly bland beef was spicy. We waited for the food for a long time too. Needless to say - ruined the mood for the evening.

If, by some miracle, an owner would be reading this - here is a quesadilla recipe that is not a microwaved cat food:

16 oz. Oaxaca or Chihuahua cheese, grated or chopped

2-3 cups of diced, cooked vegetables, beans, meat or a combination thereof

4 flour tortillas, 10-inch size

2 TB vegetable oil (plus more as needed)

Hot sauce, pice do gallo, chopped cilantro or sour cream for serving

Preheat the oven to 250 (to keep the cooked tortillas warm prior to serving).

Combine the cheese and any toppings in a large bowl and toss until combined.

Divide the cheese mixture evenly among the four tortillas, spreading the mixture on only one half of the tortilla and leaving a small border around the edge. Fold the tortillas in half, making sure that the filling is completely covered by the tortilla.

Heat the oil in a 10-inch skillet set over medium heat. When the oil is shimmering, carefully place one of the folded tortillas in the skillet and cook until the bottom is browned, about 2 minutes, moving the tortilla around to promote even cooking and pressing down on the top with your spatula to seal the edges. Flip the tortilla and cook until the second side is browned and the cheese completely melted.

Remove the cooked quesadilla to a baking sheet and place in the warm oven while you continue cooking the remaining quesadillas. Repeat with the remaining tortillas, adding more oil as necessary.

When all of the quesadilla have been cooked, cut each one in half and serve immediately with your...

We’re from Los Angeles visiting the Canadian Rockies. We stayed in Golden for two nights and decided to hit up this local joint as previous guests at our cabin Airbnb suggested the food is good here.

We loved how simple the menu is, and that all the burritos can be made as bowls. The margaritas are definitely a hit, though perhaps could be stronger. The flavor combinations are unique.

We had the mezcal apricot marg and the spicy coconut marg — we enjoyed the latter better. The apricot marg needed more mezcal as we could hardly taste the mezcal, and we looove mezcal. Been to Oaxaca, Mexico 5X now where we fell in love with mezcal. We would have liked the apricot mezcal marg to have tasted smoky …

For food, we started with the homemade corn tortilla chips with the salsa borracha and mango habanero. The chips were great — crispy yet light, and we enjoyed the mango habanero. The salsa borracha, however, lacked salt and wasn’t all that exciting. We expected more especially when you name it “drunken” salsa. It definitely needed heat as well.

Speaking of salsa, we also had a trio of salsas: raspberry chipotle, cilantro jalapeño, and the roast garlic jalapeño. We enjoyed the raspberry chipotle and cilantro jalapeño most.

We also had the halloumi avocado burrito and the crispy yam bowl. We appreciated how perfectly crisp the crispy yam was. It was almost like yam tempura and the batter was not too thick. Though both entrees were filling and the ingredients tasted fresh, we thought both plates lacked depth and flavor.

We think a little salt or some seasonings here and there would have made a world of difference. And thankfully, we had the salsas we thought were pretty good help with flavoring the dishes.

Once again, the food is solid and the concept is great, but there needs to be more seasonings or spices. And we might be harsh coming from LA where wonderful Mexican food is bountiful, but hope the owners of this cute establishment can take note here.

Service was friendly and efficient. No complaints in this department. Go...

Dear Reposados team,

On Saturday, March 15th, 2025, my girlfriend and I had the pleasure of visiting your fine establishment. We were on a skiing holiday from England, staying with friends who live in Golden, and decided to have a celebratory blowout to cap off an incredible week (Lake Louise – phenomenal skiing, a result of Goldens gondola trying to eliminate tourists). Mexican, bowling, ‘club’…BOSH!

Our evening began with you — and what a start it was. Five stars. ESPECTACULAR.

The burrito I ordered? Scrumptiously exceptional. And yet, incredibly, not even the highlight of the evening. That honor belongs, without question, to the margarita that graced my table.

I have spent nearly five years searching for a margarita to rival one I once had in Portugal — the moment my love affair with this glorious spine tingling drink began. Since then, I’ve searched high and low, with no success. Until now.

To the woman who served me liquid gold: you have a rare gift. Truly. For goodness sake…someone give her a pay rise!!

One margarita became two… then three. My partner had to drag me away to go bowling. God damn her. “Just one more I said!”.

Now, the real reason I’m writing: Please, I’m begging you — could I have the recipe?

I’ve bought a cocktail shaker and begun a noble quest to recreate that magic at home. But after many attempts, no cigar. I fall short. Painfully short. I need your help to bring peace to my painful quest and joy to my tastebuds.

I swear on my honour the recipe will go no further. I’m in England. It’s for me and me alone. I will die before I share your secrets.

With deepest gratitude and citrus-fueled...