Rio Grande, Brunch
Rio Grande Mexican Restaurant in LoDo is now serving brunch on weekends 10am - 3pm (downtown Denver only) and we couldn’t wait to check out their new breakfast menu. Bottomless Mimosas are available for only $22 with purchase of an entree!
Check out the brunch menu HERE.
Rio Grande Mexican Restaurant in LoDo
We arrived at Rio and were seated in a booth by the bar. The restaurant was lively as patrons enjoyed generous plates of classic Mexican fare & margaritas. The staff were awesome, and GM Matt ensured we had everything we needed while we dined.
Can’t decide between a Mimosa or Margarita? Rio took care of that with the Mimosarita! The Mimosarita was made with Rio’s own Classic Marg, fresh-squeezed OJ, and champagne.
Mimosarita
A refreshing blend of frozen orange juice, sparkling champs & zingy tequila.
The Big Tex Marg was made with Cuervo tradicional silver, orange liqueur, & fresh citrus.
Big Tex Marg
A solid marg with Rio’s specialty blend of citrus juices served on the rocks.
The Breakfast Burrito was made with scrambled eggs, jack cheese, & braised pork.
Breakfast Burrito
A hearty dish - the warm tortilla was smothered in melty cheese & packed with piping hot ingredients.
The Pancakes were made with maple cinnamon whipped butter, fresh fruit, & real maple syrup.
Pancakes
The pancakes picked up a delicate spice from the hot maple cinnamon butter that was made flavorfully sweet from the real maple syrup.
The Steak & Eggs were made with grilled skirt steak, poached eggs, roasted potatoes, refried beans, avocado cilantro chimichurri, grilled jalapeño, caramelized red onion, & handmade flour tortillas.
Steak & Eggs
The tender skirt steak was thinly sliced, seared, & served alongside eggs sunny side up - packed with protein and flavor.
The Crab Cake Benedict was made with Atlantic Red Crab cake, poached eggs, lime-cilantro hollandaise, & roasted potatoes.
Crab Cake Benedict
A tasty variation on the classic benedict - the hollandaise, & runny poached eggs blanketed the crab cakes.
The Diabla Shrimp Empanadas were made with sautéed shrimp, chile de árbol sauce, & jack cheese.
Diabla Shrimp Empanadas
The shrimp had firecracker spice and chew in texture that paired well with the crisp fried exterior of the empanada.
The Chile Con Queso was made with a cheese blend and pico de gallo.
Chile Con Queso
My favorite queso in town - the TexMex dip was silky smooth in perfect cheesy taste.
We ended our brunch with tequila shots - when at Rio!
Big thanks to Rio Grande in LoDo, Matt, Abby Hagstrom & ALH Communications//Dope PR for hosting us!
Check it out brunch babes & let them know that denv.her. sent you. xx
Rio Grande, Brunch
Service options: Dine-in · Curbside pickup · Delivery\
Address: 1745 Wazee St, Denver, CO 80202
Reservations: resy.com
Phone: (303) 623-5432