A Colorado-grown Mexican chain is making its Denver debut this month in the bustling Lower Highland district.
Teocalli Cocina is moving into 1575 Boulder St., a two-story brick building vacated last year by The Post Chicken & Beer. The chef behind the birria tacos and adobo tuna that won over Teocalli’s first customers in Lafayette said the newest location, its fourth, will feature tapas in the basement.
Julio Gaspar is intimate with the restaurant kitchen. The Oaxaca-born chef was in charge at Lola Coastal Mexican, the establishment that occupied the building before The Post Chicken & Beer.
The Post and Lola were both owned by Dave Query’s Big Red F Restaurant Group. Before his time with the company, Gaspar studied in New York and worked in California under chef Richard Sandoval, who transferred him to a Denver restaurant.
He struck out on his own six years ago, recruited by restaurateur Grant Hopfenspinger to open Teocalli Cocina in Lafayette.
“We’re really authentic and we make everything from scratch,” Gaspar, 38, of Firestone, said.
His eclectic menu makes room for seafood — there is a mango habanero ceviche starter, shrimp and fish tacos, and a $26 striped bass — pork belly dishes and enchiladas. He’s adding ten new plates for the tapas service on the lower floor.
“We didn’t want to do tacos in the basement,” he said, describing its interior as more of a “speakeasy.”
He introduced a few of the new snacks: patatas bravas, mussels, burrata cheese salad and grilled oysters with manchego cheese. The tapas bar downstairs will feature original cocktails.
Teocalli Cocina opens in LoHi July 20, Gaspar said. Its other locations are in Olde Town Arvada and Longmont.
