Now before I get ahead of myself and jump right into the food, let me set the scene from the moment you walk in. A beautiful floor-to-ceiling mural full of movement and color draws your eyes across the open kitchen in the main dining space to a happening bar (full of hipsters and foodies) at the back of the room. Modern light fixtures, large community tables, no-fuss concrete floors and dia de los muertos accent tiles fill the open-concept space. This place is consistently busy so if you happen to snag a booth, consider yourself lucky. Otherwise you are rubbing elbows (in a good way of course) with other diners at one of two bars on the first floor or sitting at one of the long community tables.
Gaurd’s take on mexican food is a spin-off of traditional fare, but dialed up with bold flavor profiles and a few modern twists. The house-made tortilla chips pair great with los chingones’ garden guac; creamy avocado mixed with pumpkin seeds, tomato, sweet corn and zucchini, as does the gooey and slightly spicy chorizo fundido. A visit here would not be complete without an order of the enchiladas. The tender chicken is wrapped up in a corn tortilla with oaxaca cheese and then covered in a smoky guajillo sauce that has such a great depth of flavor you will want to lick it off the plate. Another item not to miss would be the roasted brussel sprouts. The slightly-sweet flavor from the caramelization on the brussel sprouts balances the hint of chile and lime perfectly, you will want to order another round.
I honestly can say, I have not ate one bad thing at los chingones thus far and I know my visits back with be often. Troy gaurd has a lot of competition in the denver marketplace with pinche tacos, comida, machete, uno mas and margs (just to name a few) all within a 10 mile radius of each other but if los chingones continues to put out delicious food, then the success of this restaurant will be long and plentiful.