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I returned on a warm spring afternoon, hoping the third time would be a charm. Paxia was just catching up from an unexpected rush and running slow, the hostess warned us. Sitting on the sunny patio, sweet-tart margs in hand, we didn't notice any lag in service — save for the empty, uncleared tables around us — and our meals arrived fairly quickly. I'd gone for the chilaquiles, a mess of thick, fried corn tortilla triangles, white cheddar, sour cream, diced red onions, an earthy red sauce and eggs, which I'd ordered scrambled. Although the eggs had a slight brown tinge, as though they'd stuck to the pan and started to burn, the dish worked overall, like a decadent version of over-sauced nachos. I also liked my friend's burrito, which had been stuffed with Spanish rice, savory black beans and juicy bits of grilled steak, then smothered with that great verde sauce. The burrito also came with the same salsas that had sided the barbacoa, and while the tomatillo-based sauce seemed redundant next to the verde, the smoky chile de arbol salsa added extra depth to each bite.

Paxia is the more restrained – and duller -- sibling of the Los Carboncitos crew.
Mark Manger
Paxia is the more restrained – and duller -- sibling of the Los Carboncitos crew.

Location Info

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Paxia - Alta Cocina Mexicana

4001 Tejon St.
Denver, CO 80211

Category: Restaurant > Mexican

Region: Northwest Denver

Details

Paxia
Enchiladas verdes $9
Chilaquiles with eggs $8
Burrito de carne $7
Pechuga con mole $13
Lamb barbacoa $16
4001 Tejon Street
720-583-6860
Hours: 11 a.m.-10 p.m. Sunday through Thursday, 11 a.m.-midnight Friday and Saturday

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That patio and the simpler lunch items might be enough to entice me back to Paxia one sunny day, especially since the nearby Los Carboncitos has no outdoor seating...and no liquor license. But this staid sibling is another kind of dry.

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6 comments
Mr. Farnfarnfarlus
Mr. Farnfarnfarlus

Friends and I ate there. All there food looked tasty .. I had the Mole Tamale and it was one of the most awful dishes I've ever eaten. Burnt to a crisp and tasting like soot. Service was god awful slow as well unfortunately.

Carolyn Hoff
Carolyn Hoff

I love to look for restaurants by neighborhood, but I can't find that option. Help!!!!!

Guest
Guest

I'm sorry the reviewer didn't have a better experience at Paxia. It seems weird to me, as I've had nothing but great food and great service each of the many times I've been there.

To echo what I commented elsewhere: Paxia is a wonderful restaurant that serves delicious food in a hip, welcoming atmosphere. Great decor. It's a fabulous addition to the Sunnyside neighborhood.

Some of the menu selections that make my mouth water just thinking about them: fresh guacamole prepared table-side; the ceviche; the tlacoyos; any of the molcajete dishes; and the flourless chocolate cake. Oh yeah, and the delicious cocktails. Hmm, craving...

Mantonat
Mantonat

Maybe I'm just being nit-picky, but isn't mole poblano so named because it originates from Puebla, not because it has poblano chiles in it? I only wonder because mole poblano does not typically include poblano chiles in the recipe. Ancho chiles may be dried poblanos, but the flavors are completely different.

davebarnes
davebarnes

It is León and Leon. The brothers' last name.

Acneth
Acneth

Have to hand it to you, Dave, you are an absolutely tireless pedant.

 
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