this week’s guest post is from jenny stockton. she reads, she bakes, she travels, she does lots of good for this world. she certainly seems quite wonderful! (we’ve never met but denver just keeps getting smaller and smaller: we do have some mutual friends.) go check her out. i especially love her discuss posts — thoughtful links to stuff worth knowing about.
if you ask me where i want go out to eat, chances are pretty good i’ll be suggesting any place that serves a big ass margarita and endless bowls of chips and salsas. that will be my request for my last meal. so when jenny came to me w an idea for a guest post that involved letting us all in on the secret of her favorite mexican restaurant, well, i couldn’t wait to see just how big those margaritas are.
I first ate at La Loma almost ten years ago, when some West Denver natives took me for dinner. I was volunteering with a youth organization, tutoring and mentoring teens, and the folks I was working with were intent on teaching me about all the best food the Westside had to offer.
One of my favorite things about La Loma is that it’s been around for so long, serving excellent authentic Mexican food. I’d even go so far as to say it’s the best Mexican food in Denver.
When my husband and I went for dinner recently, we had the honor of sharing the experience with my baby brother for the first time. By the end of the meal, the two were cracking each other (and themselves) up with jokes about how La Loma “is no Casa Bonita but…”
There are three main reasons to eat at La Loma: green chile, tortillas, and tequila.
If you are a tequila connoisseur (I am not), La Loma has something to offer you. If you are a margarita enjoyer (I am), you should probably get a medium and make your underage baby brother drive you home (I did). I like margaritas on the rocks with salt, and La Loma uses only “tequila reposado 100% de agave”, which means it’s aged no less than two months but no more than a year and is made with no glucose or fructose sugars. The margarita de la casa is the perfect balance of flavors – tart and citrusy without being too sweet or sugary.
The flour tortillas are made from scratch, which is really probably all you need to know.
Luckily, the green chile comes as a side option with a number of the dishes. I have been known to order a bowl of it with tortillas for my dinner. Either way, you really shouldn’t ever leave without having at least a spoonful (or dipping one of your tortillas in the bowl your brother got as a side with his chimichangas).
If you have room for dessert, the sopapillas are some of the best. They’re light and crispy, but soft and fluffy enough to fill with pockets of honey.
So the next time you find yourself in Denver craving good, authentic Mexican food, go to La Loma. You won’t be disappointed.
thanks, jenny! i’ll be trying to talk jp into margaritas and burritos for lunch today!