Burrito Giant is an odd place, half of it devoted to elliptical machines, art and ceramics, the other half to slinging Mexican food (and, weirdly, barbecue) from an open kitchen overseen by a cook who spends the majority of her time slaving over the burners, which are concealed by huge vats of green chile -- excellent green chile that takes a good six hours to make. The result is a smoky stew studded with pork, chiles and garlic that delivers a devilish slow burn that lingers long after you've swallowed the last bite of your breakfast burrito, which are cheap, delicious and stuffed with housemade chorizo. Bonus: The vegetarian green chile is equally superb.
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Thursday, August 11, 2016 at 7:50 a.m. by Westword
On Sunday, August 14, Westword will host Tacolandia, a celebration of the city's street tacos in all their tortilla-wrapped glory. Join us at Sports Authority Field to enjoy unlimited samples from many of Denver's top taquerias, can...
Our Tacolandia celebration of street tacos was so successful at DISH last September that we're spinning off the concept for a new event that will be the taco the town! Join us from 4 to 7 p.m. on Sunday, August 14, for the new,...
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