El Chingon -- and its traditional rellenos -- makes a soft landing on Tennyson Street
El Chingon’s chicken enchiladas come smothered in a chile verde that really flies.
David Lopez, who shares executive-chef duties with his grandmother, Gloria Nunez, at El Chingon restaurant in the Berkeley neighborhood, says that his family's goal for the eatery, which moved from Arvada last year, is “to keep it a bistro, a little more high-end.” As a result, diners will find items such as ceviche flights and kale-quinoa salad on the menu. But they'll find traditional recipes, as well – in particular, a soft version of chiles rellenos made by Nunez, a native of Mexico City. Read more about the restaurant's mix of old and new in this week's review of El Chingon, now posted on Cafe Society.
Get the Food & Drink Newsletter
Our weekly guide to Denver dining includes food news and reviews, as well as dining events and interviews with chefs and restaurant owners.
More RESTAURANTS News
- Weekend Updates: New Hours for Old Major; Hot Dogs at Baur's
- Natural Grocers Macadamia Nut Mix Recalled for Possible Salmonella Contamination
- "Money Is Not the Goal": Left Hand Brewing Converts to Employee Ownership
- Rosa Mia Inn in Berkeley Neighborhood to Become Nip & Sip From Centennial/Jonesy's...