From her place of honor on the wall, Our Lady of Guadalupe has her eye on everyone who enters this bright storefront -- and we think she likes what she sees coming out as well. Taquería Pérez makes the most wonderful tacos in town: flat, round, soft corn tortillas are mounted with meats that tickle your tastebuds. Look up when you get to the order window: The posted menu explains the options -- lengua is tongue, carefully diced and pepper-rubbed; cesos is brain; tripas is tripe, barbacoa is "bar-b-que," spicy and melt-in-your-mouth tender. What the menu doesn't tell you is that each version -- you get four for five bucks, lettuce, tomato, onion and cilantro included -- is something special. We dare you to eat just one.
Go south, young man, for the wildest, woolliest green chile in the West. Bill "Wild Willy" Miller has parlayed his extensive line of commercial salsas and chiles into Wild Willy's Capsicum Cantina, a colorful little eatery that puts his products to a real taste test. The menu is short and spicy: just a few wraps, a couple of tacos, chips and salsa and some sides. The important thing to know is that any of these dishes can be smothered in Wild Willy's chiles, which include a sirloin-primed red and an unusual green, in which chicken and white beans add flavor and texture. But we really go hog-wild over the chile verde con puerco, a classic New Mexico-style green that's packed with pork loin and kickass chiles. This is one hot green, with enough chile punch to knock you out of yer boots. Yee-haw!
Go south, young man, for the wildest, woolliest green chile in the West. Bill "Wild Willy" Miller has parlayed his extensive line of commercial salsas and chiles into Wild Willy's Capsicum Cantina, a colorful little eatery that puts his products to a real taste test. The menu is short and spicy: just a few wraps, a couple of tacos, chips and salsa and some sides. The important thing to know is that any of these dishes can be smothered in Wild Willy's chiles, which include a sirloin-primed red and an unusual green, in which chicken and white beans add flavor and texture. But we really go hog-wild over the chile verde con puerco, a classic New Mexico-style green that's packed with pork loin and kickass chiles. This is one hot green, with enough chile punch to knock you out of yer boots. Yee-haw!
For whatever sins you committed Saturday night, the Old Stone Church offers the easiest penance going: a warm, cozy Sunday brunch complete with innovative dishes and fresh-squeezed OJ. Start with a mimosa and an exploration of the bread basket, whose contents include such homemade delights as focaccia, icing-gooey cinnamon rolls, mini poppyseed muffins, cranberry-filled scones and homemade croissants. But you'll want to save plenty of space for the enormous entrees -- such temptations as corned beef hash with sweet potatoes, snow crab au gratin, and huevos rancheros with a chipotle cream sauce. The restaurant's soothing atmosphere is conducive to a relaxing repast, and service comes with a smile. Amen to that.

For whatever sins you committed Saturday night, the Old Stone Church offers the easiest penance going: a warm, cozy Sunday brunch complete with innovative dishes and fresh-squeezed OJ. Start with a mimosa and an exploration of the bread basket, whose contents include such homemade delights as focaccia, icing-gooey cinnamon rolls, mini poppyseed muffins, cranberry-filled scones and homemade croissants. But you'll want to save plenty of space for the enormous entrees -- such temptations as corned beef hash with sweet potatoes, snow crab au gratin, and huevos rancheros with a chipotle cream sauce. The restaurant's soothing atmosphere is conducive to a relaxing repast, and service comes with a smile. Amen to that.

No one's crying fowl over DeLorenzo's. This gourmet takeout shop knows how to do chicken right: Drench it in lemon juice, sprinkle it with fresh parsley and a smattering of pepper, and then slow-roast it in a rotisserie oven until the skin is crackly crisp and soaked with juices. When you bite into this bird (a half per order), more juices squirt out, revealing oh-so-tender breast and thigh meat within. Paired with a pile of buttery skin-on potatoes mashed until light and fluffy, this dish really flies.
No one's crying fowl over DeLorenzo's. This gourmet takeout shop knows how to do chicken right: Drench it in lemon juice, sprinkle it with fresh parsley and a smattering of pepper, and then slow-roast it in a rotisserie oven until the skin is crackly crisp and soaked with juices. When you bite into this bird (a half per order), more juices squirt out, revealing oh-so-tender breast and thigh meat within. Paired with a pile of buttery skin-on potatoes mashed until light and fluffy, this dish really flies.
Spread the word: From 11 a.m. to 2:30 p.m. Tuesday through Friday, Thai Landing offers the best lunch buffet in town. Just $4.60 buys this all-you-can-eat feast, which always includes at least one of Thai Landing's complex curries, along with pad Thai, chicken wings, egg rolls, several vegetable dishes, fried and steamed rice, a salad bar and a soup (hope for the sweet-and-spicy coconut). Load up a plate, grab a seat in one of the comfy booths, and pray you can squeeze your stuffed self back out when you're done.
Little India
Westword
Spread the word: From 11 a.m. to 2:30 p.m. Tuesday through Friday, Thai Landing offers the best lunch buffet in town. Just $4.60 buys this all-you-can-eat feast, which always includes at least one of Thai Landing's complex curries, along with pad Thai, chicken wings, egg rolls, several vegetable dishes, fried and steamed rice, a salad bar and a soup (hope for the sweet-and-spicy coconut). Load up a plate, grab a seat in one of the comfy booths, and pray you can squeeze your stuffed self back out when you're done.
The Saucy Noodle is back, and it's better than ever. Neither rain nor snow nor last spring's restaurant-gutting fire could put an end to this Denver institution. Today the Saucy Noodle is run by Erin and Nathan Markham -- original owner Sam Badis, Erin's dad, passed away five years ago -- and it has both an expanded space and a snazzy new look. But one thing remains a constant: the red sauce, the same quintessential version the kitchen's been cooking up since 1964. Sweet and smooth, with a faintly tart undertone and a rich, simmered-all-day consistency, the red goes with anything, but we particularly like it ladled over a plate of homemade spaghetti noodles, thick, chewy and al dente all the way, with a coupla fat meatballs on the side and a basket of bread. Is that Italian? You bet your noodle.

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