Blanco Cocina + Cantina, Brunch
Blanco Cocina + Cantina has rolled out their new brunch menu and these Mexican inspired breakfast dishes are just waiting to be enjoyed.
We arrived at Blanco Cocina + Cantina and were seated on the outdoor patio. We loved that we got to enjoy the beautiful summer day while brunching. Logan was our server - he was attentive, friendly and made sure we had everything we needed during our meal.
I started off our meal with a Frozen Paloma per Logan's recommendation. The Frozen Paloma is made with grapefruit, combier pamplemousse, and blanco tequila.
The Frozen Paloma was great for a hot day - nice and cold with grapefruit tartness. The combier pamplemousse had plenty of pink grapefruit zing without being overly sweet. The blanco tequila mixed with the grapefruit made for a super refreshing cocktail with slight citrus bitterness.
For starters we had the Grilled Mexican Street corn and Warm Queso - both must orders when dining at Blanco.
The Grilled Mexican Street corn is made with mayo, cilantro, lime, and cotija cheese. I am a sucker for street corn and Blanco's Mexican Street Corn is some of the best.
The corn was coated in a drool worthy mayo sauce and sprinkled with a beautiful blend of spices. The spices left nice lingering heat on the tongue. The sauce added a creamy element to the corn while the tangy lime brought a burst of acidity with every bite.
The Warm Queso is served with a dollop of guacamole, sour cream, & pico de gallo in it.
The queso was hot & velvety - so good. The guacamole, sour cream and pico added texture differentiation & brightness to the queso.
For our mains we had the Ancho Spice French Toast & the Chilaquiles Verdes.
The Ancho Spice French Toast is made with cinnamon sugar brioche, & buttered blackberry syrup.
The pieces of brioche toast were thick & sweet. The cinnamon brought a touch of spice to the French toast that woke up the taste buds. The blackberry syrup was slightly tangy, sticky sweet and fabulous warm on the French toast.
The Chilaquiles Verdes are made with sunny side up eggs, black beans, roasted corn, & Oaxaca cheese. Ross added carne asada per Logan's recommendation.
The Chilaquiles Verdes were lightly fried corn tortilla chips simmered in a flavorful salsa verde that was bright and tangy. The diced carne asada was a flank steak, cooked medium making for meaty bites that Ross really liked.
Big thanks to Blanco Cocina + Cantina, Logan, Ali Chiafery and Voca Public Relations for hosting us!
Check it out babes and let them know that denv.her sent you! xx
Blanco Cocina + Cantina
Address: 4177 E 9th Ave, Denver, CO 80220
Phone: (720) 779-0199
Reservations: opentable.com