Matt Ritscher

Tamayo

Tamayo's owner, nationally renowned restaurateur Richard Sandoval, grew up working in his family's Acapulco restaurants, and when he opened his first restaurant in Colorado, in a prime corner space on Larimer Square, he billed his cross of traditional dishes with contemporary techniques as "Modern Mexican." But a decade and several restaurants later, Tamayo was beginning to look anything but modern. So in early 2013 he closed the restaurant for a four-week, million-dollar renovation that not only revamped the interior, but also overhauled the menu. Now it features three versions of guacamole, including a killer smash of avocados pelted with chicharrons, as well as several new tacos; the beverage program has been upgraded, too, with nearly 150 tequilas lining the shelves above the bar and a list of specialty cocktails. What was getting old is new again.

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