Luchador taco & more — Restaurant in Denver

Editing to say that we visited again in March 2025 and everything is still amazing but omg you have to try the chicken enmoladas if you get the chance. I can't stop thinking about them. Forgot to snap a pic but that's okay, I'll just go back asap and order it again! Chicken enmoladas, I'm telling you. 🔥 🔥 🔥

Chips, guac, and salsa - Yes. Those handmade chips are 🔥 and all 3 salsas are addictive. The guac is so fresh and delicious, and this is coming from a guac snob. We ate the whole bowl.

Wild crispy mushroom polenta - OMG yes. Every aspect of this dish is perfection. I suddenly like goat cheese after eating this dish, which I never thought I'd be able to say!

The Fish - Yes. The everything salsa macha is incredible and like nothing I've ever tasted. The waiter brought us a small sample of this to try with a few chips and it was so good. Tastes perfect with the fish.

Lomo Saltado - Big yes. The waiter explained that this is a traditional Peruvian dish so we were excited to try it. So worth it. The flavors were mouthwatering. Filet so tender. With the tomatoes and potatoes and cilantro...just phenomenal.

Rib eye tacos - Yes. I could have eaten so many. Tender and juicy and all the flavors on point.

Pulpo Al Pastor - Yes. Crispy and flavorful.

Quesabirria Tacos and Birria Ramen - Huge yes. The consomme is hands-down the best I've ever had. Juicy beef birria, flavorful spices...mouthwatering flavors all the way around.

Calabacitas tacos - Yes. The roasted corn and melted cheese just takes it to another level.

Finally, the churros - Big yes. We had no room left in our stomachs for these after all the delicious savory food we enjoyed, but that didn't stop us from taking some home. They were still crispy on the outside and oozing with gooey caramel deliciousness on the inside. The marscapone mousse I could have eaten with a spoon by itself, and the seasonal blueberries and pineapple were the perfect finish to this dish.

We also very much enjoyed the Luchador margarita! Next time I need to try the Daiquiri.

The environment is so cool too, just colorful and fun and inviting. Not at all stuffy or awkward. The whole staff is super friendly and helpful.

I cannot wait to go back and try everything we missed. And learning that they intend to have a seasonal menu just means they'll have my business all year long as I'll be craving the classics and excited to try...

Chef Zuri and Chef Sosa are KILLING IT!! As is Zuri's wife who runs the front of the house ;)

Finally got to stop in last night and OMG! If you're looking for super authentic Mexican/South American/Latin flavors, Luchador is YOUR SPOT.

Of course we got Chef Z's famous pastor and quesabirria tacos - I mean those are staples, every time. But the real winners here are the hamachi crudo and the fish! We've known Chef Z and Chef Sosa for a while now and know how much they care about and respect the food they're cooking and the people they're serving it to - that's why when I say the hamachi was better AND fresher than any sushi you can get here in Denver, BELIEVE ME!

Thin succulent slices of beautifully treated hamachi over fresh avocado, paired with what I can only guess is lime juice, a bit of coconut milk, cilantro chili oil and crispy fried pepinos and hominy. Everything about this dish tantalizes your taste buds - from the freshness, to the flavor to the texture. Soooo good - we even drank the broth, it was incredible!

Now for the pan seared fish dish. It comes with tortillas so that you can make tacos out of it and let me tell you, that's the move. Pan seared and fresh, topped with blistered baby tomatoes and greens. Chef Z came up with his own version of an amarillo aji sauce (yellow garlic) that he fell in love with during his travels down to South America. It's soooo good and so refined, you'd think it come out of a fine dining kitchen.

We can't wait to go back to try the limo saltado and the pork shank!

Well done guys!...

Quesabirria tacos are my go to at any taco shop. These did not disappoint. Less fried than typical, these tacos were stuffed full of more than a usual amount of birria. The consume was just enough for the three tacos, and had a delightful depth of flavor. The greens and finely diced red onion on top made the presentation.

Calabacitas tacos were similarly beautiful, but felt like something was missing . I loved the slight crisp of the tortillas and the generous amount of guac was great. I think it would benefit from using fresh corn or maybe adding a char or a mild pepper to the mix. They were still good, just not as amazing as our other dishes.

"The Fish" (that's literally what it's called on the menu) was absolutely amazing. The Colorado bass was cooked perfectly and flaked nicely with a light touch. The orange cherry tomatoes were great little bursts of sweetness. The standout was the pipian rojo, the mole/sauce it came with. So rich, but not heavy enough to completely overwhelm the bass.

We ended with an order of the churros. One of the best churros I've had. The caramel(?) filling was just right, and the cream with finely diced pineapple was fantastic with the churros or by the spoonful after I ran out of churro. And, of course, it was beautiful.

In fact, everything was beautiful, including the earthenware plates, the wine bottles cut into water glasses, and even the heavy Fortessa forks and knives. It was fancy, but without the pretentious atmosphere that normally comes with it. I am so excited this place is just...