Description

Denver deserves an upscale Mexican restaurant, and here it is. Nationally renowned owner Richard Sandoval grew up working in his family's Acapulco restaurants, and in this richly decorated space, he marries traditional foods with contemporary techniques and ingredients. The soups are superb, the appetizer menu makes for perfect grazing when paired with the extensive tequila roster, and the desserts ...
by westword on January 29, 2008 from westword

Tips

Parking: Large lots behind and catty-corner to the restaurant offer spots for about $6 for the night.
by Citysearch on January 24, 2008 from Citysearch
Where to Sit: During summer months, Tamayo's famous rooftop patio offers an excellent view of LoDo's night scene.
by Citysearch on January 24, 2008 from Citysearch

Editorial Reviews

In Short Behind a bar stocked with sophisticated tequilas, wines and sundry drinks, a semi-precious gem-tiled mural fills the area with opulent color. Light woods and deep, comfortable seats add brightness and sophistication to the dining room. Even on weeknights, crowds come in for margaritas, heady sangria and intimate conversation. The menu includes seafood-stuffed chili rellenos, chicken ...
Rated 4.75 stars by Citysearch on January 24, 2008 from Citysearch
Traditional Mexican recipes with modern style: Chef Richard Sandoval serves up traditional yet creative Mexican offerings in this stylish restaurant. The friendly staff delivers such dishes as Salmon Acapulqueno, Roasted and Grilled Duck Breast with Chayote Gratin and Adobo-marinated Halibut.
by gaycities on June 13, 2008 from gaycities

Information from the business

Tamayo For four star Mexican, try Tamayo in Denver. Here's a place to get good food. Located in the Downtown neighborhood, this expensive restaurant is one of the area's popular places. The menu is derived from authentic Mexican roots. Know before you go: this place features great views. Upon entering the restaurant, you'll find an elegant atmosphere. This restaurant features private rooms and ...
by clubzone on July 10, 2008 from clubzone
Chef Richard Sandoval began his culinary journey in his native Acapulco working in the kitchens of the two highly regarded restaurants owned by his parents, Madeiras and Villa Fiore. That experience and the motivation fueled by the tremendous influence of his Grandmother led Chef Sandoval to the United States to attend the Culinary Institute of America. Upon graduation he returned to Mexico. In 1992 ...
by Citysearch on January 24, 2008 from Citysearch