Food News

Denver Lines Up for the Snowtacolypse at Torchy's on Broadway

Despite the brutal wind chill and pelting snow, Denverites were out in full force (some with shooters in hand and some even wearing shorts) last night to welcome the long-awaited Torchy’s Tacos with proper Mile High gusto. More than 4,200 people RSVP’d to #TorchysDoesDenver on the Texas taco chain's Facebook page, which promised two free tacos, two drinks per person and an order of chips and queso to anyone who showed up between 6 and 9 p.m. The weather forecast dampened the mood for many, who chose to stay home, but at the height of the festivities there were still a hundred or more cold and hungry taco fanatics in the line, which snaked all the way around the buildling and down Broadway (those lucky enough to get closer to the building were able to stand under heaters provided by Torchy's). Some in the determined group waited as long as two hours for a taste of the pride of Austin, many claiming it was absolutely worth the trouble.
Once inside, finding a seat proved nearly as challenging as waiting in line outside. Skinny margaritas in hand, early guests were not giving up their tables easily. Luckily, there was a Torchy's employee guarding the door and directing traffic, because it could have easily gotten out of hand. And despite the cold and the crowd, everyone was pleasant and in good spirits. Waitstaff rushed around taking orders and serving drinks, giving everyone free rein with the lengthy menu (meaning that some items, like the barbacoa-based Democrat taco, ran out quickly). The Baja shrimp taco was bomb and the fried-avocado version was a creamy masterpiece; each came with a slathering of salsas and sauces that made for a messy flavor explosion. If the goal of the taco giveaway was to pique public interest enough to ensure return visits, then mission accomplished.

Torchy’s began its regular business hours today at 7 a.m.
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Lauren Monitz manages conent and digital strategy for Travel Mindset and iExplore when she's not eating brunch.
Contact: Lauren Monitz

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