Kachina Cantina

The margarita pitchers packed a punch. I preferred the blood orange to the classic but others in our party were team classic all the way. I usually complain because I can't do spicy hot but the restaurant was very accommodating and put everything on the side. I really loved the taste of the wagyu suadero frybread tacos - it was my first time trying frybread tacos and I would definitely order these again! The waiter was fantastic considering we were a big group- he was very attentive and we didn't have to wait long for our meals. I know he felt terrible that he nudged the top of one of the empty vases at the table that ended up breaking against the tile of the tabletop but it was an accident that could have happened to anyone and given the group's rambunctious nature, I'm surprised it didn't happen until he was cleaning up after we were done eating. This restaurant is in a hotel and near the Milk Market. To get to the restrooms you do have to exit the restaurant and head downstairs - it's not close but it's clean. Considering they serve alcohol, they should probably direct people to restrooms that are more accessible. The decor gave off a fun vibe and all in all it was a perfect location for a large group occasion.

Kachina is my go to when I’m in Denver. The Bartenders in particular are always great. On this trip Liam mixed me up a Bate’s Bliss. I usually go for the house margarita which is spot on but his description of the “brown butter mezcal wash” was intriguing! Spiced apple and pear with maple and citrus 🍊 notes to boot. Damn! It did not disappoint. Smokey, sweet and strong with a buttery smoothness to it. I’m usually a one cocktail kind of guy, but instead of dessert I got a second one! Thanks Liam. I’ll be back. 🍹

During our stay at The Maven Hotel, we dined at Kachina Cantina located in the Maven’s lobby for brunch. Their brunch was so good that we ended up eating breakfast here twice (repeat customers here). Kachina is now serving brunch on Friday, Saturday & Sunday. We arrived at Kachina and were seated in the main dining room. The aesthetic of the restaurant was that of a lively cantina with a bright mural wall, turquoise thatched chairs, & metal light fixtures. Our server Cody was a doll - he had fantastic energy and knew the brunch menu inside & out. Cody recommended our two favorite dishes of the morning. Kachina had Bottomless Margaritas for $25 & Bottomless Mimosas for $20. For Margaritas we had the Jalapeño Cucumber Margarita, the Blood Orange Margarita, and the Rockies Margarita. The Jalapeño Cucumber Margarita was my favorite and was made with jalapeño + cucumber infused tequila, lime, & agave. For appetizers we had the Pan Y Queso made with homemade ricotta, local honey, & fried bread. The pillowy sweet bread was the perfect base for the fluffy ricotta. For our Main Dishes we had the Quesabirria, Chicken & Waffles, and the Vegetable Relleno. The Quesabirria was made with birria quesadillas, asadero, avocado salsa, & pickled onions. The flavorful stewed birria beef was bold in chili taste and was fall-apart-tender (my mouth is watering just thinking about it). The soft corn tortillas were covered with melty cheese and enveloped the shredded meat. This was my favorite dish of brunch and I had it again the next day - a must order! The Chicken & Waffles were made with chorizo gravy, fried chicken, & churro waffles. This was a fun twist on classic chicken and waffles and was Ross’ favorite. The vibrant chorizo gravy was savory with a bit of a spice - the perfect addition on top of the fried chicken. The churro waffles complemented the savory chorizo with cinnamon sugary sweetness. The Vegetable Relleno was made with poblano pepper, asadero, rice, avocado salsa, & cotija. The exterior of the vibrant forest green pepper was fried to perfection. The pepper was stuffed with tasty cheese & veggies.