Richard Sandoval has become a household name associated with upscale Latin and Mexican dining. In Denver, Sandoval’s Tamayo restaurant delivers authentic flavors and personality for which the chef is known and loved…and I can hardly wait to go back.

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High expectations, Denver edition

I first experienced Sandoval’s culinary artistry at Toro restaurant in Scottsdale. Each dish was rich, flavorful with a cohesiveness that doesn’t always translate across an entire meal — in other words, everything seemed to go together. 

Did this set me up for high expectations of Tamayo?

I try to go into every dining adventure with an open mind. Siblings don’t always like to be compared, right? But did I hope I’d be in for a similar wow factor experience? Maybe.

Come hungry

Even thinking about Tamayo’s menu as I write is making me want to hop on a plane back to Denver. From the salsas and ceviches to the tacos and especialidades, this is a restaurant you want to come hungry for, simply so you can sample as much as humanly possible. 

Here’s what I ate:

• Traditional guacamole and chips: Both were fresh and delicious (and not a speck of guac nor chip was left on the plate).
• Red Snapper Ceviche: As a ceviche superfan, I can say Tamayo’s Red Snapper Ceviche does not disappoint, made with lime, red onion, cilantro, serrano chili, avocado, chips and charred tlayudas. 
• Shrimp and Crab Enchiladas: These are a must-order if you love or have always wanted to try seafood enchiladas. They are filled with creamy guajillo sauce, queso fresco and baby greens.
• Carne Asada Tacos: Buckle up. These tacos are magnificent and will have you wanting more (if you’re not full yet), filled with grilled flank steak, costra-style cheese, red onion and cilantro.

Tamayo’s menu also includes fajitas and “Mas” (sides). The plantains with chipotle butter, crema and queso fresco caught my eye for my next visit.  And then there’s the dessert menu. My gluten-free diet limits my sweet options, but for those who don’t have this issue, some of the highlights include churros, Pastel de Chocolate and sweet empanadas.

Tamayo also serves lunch and brunch and offers a children’s menu and happy hour menu.

A little something to sip

The beverage menu offers a variety of alcoholic beverages to complement Tamayo’s authentic Mexican cuisine. The cocktails’ ingredient combinations are as fun as the names of the drinks they belong to, such as:

• Jalapeño Business: mezcal, cucumber, jalapeño, watermelon and lime
• For Whom the Bells Sotol: Hacienda Chihuahua sotol, pineapple and spiced piloncillo
• Sopris Smash: Woody Creek vodka, lemon, blueberry, strawberry and Domaine de Canton ginger

For those of us who prefer nonalcoholic and zero-proof mocktails, there are refreshing options like the Garden Grove with Seedlip Garden, lime, basil, cucumber, black pepper, and aquafaba (the black pepper gave this one an interesting kick at the end; I loved it).

Mark your calendar

Coming soon, Tamayo is hosting a three-course Día de los Muertos Dinner:

Date: Tuesday, Oct. 27

Time: 7 p.m.

Details: The three-course journey, hosted by Chef Richard Sandoval, highlights ingredients connected to the sun, including maíz amarillo, saffron, marigold, achiote and piloncillo. Each dish is thoughtfully paired with a drink from the El Sol collection.

Tickets are limited for this immersive evening.

Why Tamayo stole my heart

If my title of this piece didn’t give it away, by now it’s obvious how I feel about my Tamayo experience. In addition to its abundant menu offerings, Tamayo blends an approachable atmosphere with an elevated epicurean journey that will have you coming back for more. 

To learn more, visit tamayodenver.com.