Kachina Cantina
It was our first time dining at Kachina Cantina for dinner and we had a great meal at this lively Southwestern eatery & bar.
We arrived at Kachina and were seated in the main dining room. The aesthetic of the restaurant is that of a modern cantina with a bright mural wall, earth tone thatched chairs, and metal light fixtures with vibrant colored geometric patterns for contrast. The décor creates a warm & inviting space that is full of energy.
The service at Kachina was spot on - I actually had forgotten to confirm our reservation but GM Kat immediately jumped in and made sure we were taken care of. Kat was active on the restaurant floor our entire meal and we could feel her commitment to Kachina and her team. Our server Jennifer was an absolute doll - she was sweet as can be and had great recommendations from the menu (such as the new additions of the Mango Habanero Margarita, the Shrimp Tostada and the Beef Birria).
I started off our meal with the Mango Habanero Margarita. The Mango Habanero Marg is made with habanero infused tequila, mango, lime, & agave.
Oooh this margarita was fab - it had a mango sweetness up front but then gave way to the fiery habanero which had a lingering spice. I loved the heat this marg left on the tongue. A perfect sipper for summer & it paired really well with the Queso Fundido and Roasted Chicken Enchilada that we would have later on in the meal (complementary flavors all around).
For appetizers we had the Queso Fundido & the Shrimp Tostada.
The Queso Fundido is made with asadero, cheddar, chorizo, pico de gallo, & tortilla chips.
The Queso Fundido was a dish of melted cheese & spicy chorizo that was served piping hot out of the oven. It made for savory cheese pulls and was a perfect start for our Mexican food cravings.
The Shrimp Tostada is made with shrimp, corn tostada, guacamole, cotija, & slaw.
The shrimp tostadas were loaded high with ingredients - each bite was full of fresh ceviche flavors and bursts of acidity. I loved the texture variation of the crunchy corn tostado against the smooth guacamole, cold corn and chewy shrimp. This was the perfect summer appetizer.
For entrees we had the Vegetable Relleno, the Roasted Chicken Enchilada and the Beef Birria.
The Vegetable Relleno is made with poblano pepper, asadero, rice, avocado salsa, & cotija cheese.
The chile relleno had a crispy, fried exterior that was slightly sweet in flavor with a subtle smoky aftertaste. The texture of the crisp exterior went well with the fresh crunch of the veggies inside.
The Roasted Chicken Enchilada is made with stacked, Christmas style tortillas, aged cheddar, & dry jack cheese.
The Chicken Enchiladas were generously coated in red sauce and filled with tender chicken and loads of cheese. This was a major comfort food dish that warmed our stomachs - so cheesy & rich.
The Beef Birria is made with chili braised, arroz, onion+cilantro, avocado, & tortillas.
The Beef Birria was tender beef in a flavorful broth that we spooned into the side of warm tortillas along with the rice & avocado. The beef had a combination of salty, sweet, earthy, & smoky flavor that made for a very hearty mouthfuls. The Beef Birria was Ross' and I's favorite dish of the night!
Big thanks to Kachina, Kat, Jennifer, Erica Langwell, and b public relations for hosting us!
Check it out babes and let them know that denv.her. sent you! xx
Kachina Cantina
Service options: Dine-in · Curbside pickup · Delivery
Located in: The Maven Hotel at Dairy Block
Address: 1890 Wazee St, Denver, CO 80202
Menu: kachinadenver.com
Phone: (720) 460-2728
Reservations: opentable.com