Inside has rustic, but classy decor with an airy atmosphere, featuring copper tables, timber, and furniture from Jalisco, Mexico, and outside, a fantastic patio with a killer view of the Broncos' stadium! Chef Noe is cooking up some tasty dishes in the kitchen, while the bar pumps out a variety of alluring cocktails, making this your go-to spot before any stadium event; brunch is coming soon too!

Favorites: OMG Nachos: Mound of local corn tortilla chips topped w/ homemade cheese sauce blend, sour cream, and green onion. You can also add steak or carnitas (we tried both!) and are sure to get enough meat with every bite; the chips stayed crispy too, even under that super creamy cheese sauce.

Queso Fundido: Asadero and Monterrey Jack cheeses and caribe peppers. You get that gooey tail of cheesy goodness as you pull a chip away from this castiron skillet of deliciousness. Added the optional chorizo and mushrooms- a must!

Tacos: Camarón Pelao: Shrimp tempura w/ jalapeño lime aioli on a bed of cilantro coleslaw. Batter is just right, light and crispy, and the aioli adds a nice creamy, kick to the taco. Served on a red pepper tortilla, something I've never had before, giving it an elevated spiciness.

El Clásico: Group favorite! Tender skirt steak, topped w/ cilantro and sauteed onions and drizzled w/ guacamole aioli on their local nixtamal tortilla. These tortillas are so soft, you'll wonder why you've been eating anything else.

El Auténtico: Barbacoa is slowly cooked overnight, making it super juicy and flavorful, and topped w/ local cilantro and onion microgreens. My mouth is watering just thinking about it!

El Fish: Nice big chunks of flaky barramundi, fried to golden-brown perfection with local "Roadie" draft beer, crispy kale and fresh mango, topped w/ a lime caper aioli.

Cocktail: Cantarito: My favorite of the night. Jalisco classic, served in a handmade clay vase. Invigorating cocktail made of Pueblo Viejo silver tequila, fresh orange juice, grapefruit juice, and lime juice, topped off w/ grapefruit soda; a perfect drink for a hot, sunny day.

Dessert: Jericaya: Mexican dessert originating in Guadalajara, similar to crème brûlée. Ideally crunchy top, w/ luscious creaminess underneath, topped w/ Grand Marnier whipped cream. Yum!

Sopapillas: Fried, fluffy donuty goodness sprinkled w/ cinnamon sugar (I could probably eat a dozen).

Churros a la Mode: Tried w/ a scoop of local vanilla and strawberry ice creams. The churros were crunchy outside, soft inside, and everything was topped w/ a touch of chocolate Abuelita- delicious!

At the end of the meal, Fidel, one of Cilantro's owners, sits with us to share Mezcal the traditional way. Fidel tells us this particular mezcal takes 5-10 years to produce, and they only make about 80 bottles per year. It's poured into a shallow clay cup called a jicarita, and served with an orange slice and worm salt; you sip your mezcal, then take a bite of your orange, so you keep cleaning your palate and keep tasting the smokey mezcal. It's a truly special end to our meal, and you can feel the love that Fidel has for welcoming guests into his restaurant.