The spot is fun, casual and thoroughly not-precious, despite meticulous attention to presentation and sustainable, humane and often locally sourced ingredients. The one thing Comida does take from more traditional Mexican dining? Approachability. Garlic potatoes, grits, carrot salsa and biscuits, also meet your mouth with masterful texture and nuanced taste. Across their menu, booze-marinated pulled meats meet unusual, Southern-inspired accompaniments like sweet potato and smoked gouda mashes. Food-truck-turned-empire Comida nails that challenge with the surprising revelation that Mexican and Southern food pair fantastically. The real challenge comes in elevating that standard to a more inspired level. A certain steady IV drip of corn, grilled meat, cheese, beans and salsa will do just fine.
When it comes to Mexican food, there’s no real need to reinvent the wheel. Now serving: Admittedly inauthentic Mexican food with a creative, Deep South twist. We painstakingly (not) paid them a visit to find out which dishes of theirs are unmissable and how it is they do what they do. In Colorado, six new bucket-list eateries are pushing the boundaries of food, drink and culinary experience.
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