Chili Verde

Authentic ingredients prepared to your taste, created table-side.

Seafood marinated in lime juice, mixed with serrano peppers, onions, tomatoes, and cilantro.

A plate of toasted nachos piled with melted cheese, refried beans, lettuce, tomato, sour cream, guacamole, and jalapeños.

3 shredded chicken or beef taquitos with lettuce, tomato, queso fresco, tomatillo, and sour cream.

Vegetarian tamale made with black-eye peas served on a bed of mole poblano, topped with queso fresco, and drizzled with sour cream.

Melted azadero cheese mixed with chorizo, served with tortillas and jalapeño.

Crispy calamari with chipotle sauce and cilantro dressing.

Three crab tostadas made with crab stew simmered in chipotle sauce.

Three tostadas made with chipotle marinated beef, topped with queso fresco and crema.

Chicken from the griddle served in a crispy tortilla bowl with beans, lettuce, tomato, queso fresco, guacamole, sour cream, and chipotle dressing.

Chili Verde's signature apple salad, made from our family recipe with walnuts, raisins, and pineapple in a sweet creamy dressing.

Spring mix salad served with roasted beets, topped with candied walnuts, goat cheese, roasted red onion, and mango dressing. Add chicken $2 or steak $3.

Simmered pork, hominy, and red salsa, served with lettuce, onions, and radish lime.

Spicy chicken soup with chipotle, carrots, potatoes, topped with avocado and cilantro.

Cubed pork sautéed with Mexican spices, then simmered in salsa morita. Served with rice, beans, and tortillas.

Authentic chili verde, made with chopped pork, seared and sautéed in salsa verde. Served with rice, beans, and tortillas.

Chicken breast slow cooked to perfection, roasted sesame seeds, and smothered in our savory mole verde from Puebla, Mexico. Served with rice and tortillas.

Chicken breast slow cooked to perfection, roasted sesame seeds, smothered in our flavorful mole poblano from Puebla, Mexico, made with a touch of sweet chocolate. Served with rice and tortillas.

Roasted poblano pepper stuffed with scallops, shrimp and tilapia, almonds, raisins, peaches, plantains, apples, and walnuts. Served on a bed of chipotle, drizzled with nogada sauce, and topped with fresh pomegranate. Served with rice.

Thin cut rib-eye served with sautéed mushrooms, guacamole, jalapeño, and mashed potatoes. Served with tortillas.

Rib-eye steak served on a bed of rich poblano sauce. Served with tortillas.

Sautéed shrimp with chipotle sauce, served on a bed of rice with lime and cilantro.

Sautéed shrimp with fresh garlic, served on a bed of rice with lime and cilantro.

Top dish to try in Colorado - roasted poblano pepper stuffed with seasoned ground beef, almonds, raisins, peaches, plantains, apples, and walnuts. Drizzled with nogada sauce and topped with fresh pomegranate. Served with rice. Ask about our cheese version.

Voted Colorado #1 crepe, this crepe is stuffed with seasoned slow cooked shredded chicken and topped with our creamy poblano sauce. Served with rice. Ask about our vegetarian version.

Handmade crepe stuffed with seasoned rib-eye steak, sautéed onions, tomatoes, jalapeños, cilantro, and avocado. Drizzled with tomatillo sauce and sour cream. Served with rice.

Two tilapia fish tacos with azadero cheese, queso fresco, lettuce, tomatoes, and chipotle sauce. Served with black beans and rice.

Our distinct textured sponge cake soaked in 3 kinds of milk.

Sautéed plantains served warm over ice cream and condensed milk.

Mexican custard in a light caramel sauce.

Light, crispy, cinnamon sugar pastry sticks, served with warm dipping chocolate sauce.

Melted chocolate and almonds inside a warm crispy pastry topped with ice cream and nuts.

Warm Mexican caramel crepes topped with bananas, walnuts, strawberries, and ice cream.

Flourless chocolate cake with strawberries.

Three scoops of ice cream. Ask your server the flavor of the day.

Café de Olla, made with sugar and cinnamon.

A fine selection to choose from Mexican hot chocolate $4. Real hot chocolate with subtle hints of cinnamon and spices.

Grahams Six Grape Reserve Port.

Served straight up or on the rocks.

Shredded beef with sliced onions, tomatoes, avocado, cilantro, jalapeños, green olives, and queso fresco. Served with tortillas.

Crispy corn tortilla chips sautéed in salsa verde with epazote. Topped with queso fresco, sour cream, and onions.

Crispy corn tortilla chips sautéed in salsa verde with epazote. Topped with queso fresco, sour cream, and onions.

Chicken enchiladas smothered with mole from Puebla, Mexico. Topped with sliced onions, queso fresco, and roasted sesame seeds. Served with rice.

Chicken enchiladas smothered with salsa verde. Served with onions, melted azadero cheese, and sour cream. Served with rice and beans.

3 shredded chicken or beef taquitos with lettuce, tomato, queso fresco, tomatillo, and sour cream.

Sautéed corn tortillas folded and smothered in an authentic black bean sauce. Drizzled with tomatillo sauce and sour cream and topped with queso fresco and thinly sliced onions.

2 vegetarian tamales made with black-eye peas served on a bed of mole poblano, topped with queso fresco, and drizzled with sour cream and tomatillo.

Chicken breast sandwich served on a Mexican torta, topped with roasted poblano pepper, azadero cheese, chorizo refried beans, chipotle pepper, and sliced avocado. Served with arugula salad.

Burrito filled with rice, beans, and your choice of chicken or beef. Smothered in green chile and topped with melted cheese.

Burrito filled with eggs, potatoes, and chorizo. Smothered in green chile and topped with melted cheese.

Mexican street tacos on double corn tortillas, served with lime.

Corn tortilla chips mixed with mole poblano, queso fresco, sour cream, and onions.

Typical Mexican dish made of corn tortillas bathed in Mexican sauce, queso fresco, sour cream, and onions.

Corn tortillas dipped into black bean puree topped with queso fresco, sour cream, tomatillo sauce, and onions.

Choose between breakfast, chicken, or beef with rice and beans covered in chili verde.

3 toasted cakes made of masa topped with salsa, queso fresco, and chopped red onion.

Pancakes with butter, maple syrup, and fresh fruit.

Seafood marinated in lime juice, mixed with serrano peppers, onions, tomatoes, and cilantro.

A plate of nachos piled with melted cheese, refried beans, lettuce, tomato, sour cream, guacamole, and jalapenos.

Chicken from the griddle. Served in a crispy tortilla bowl with beans, lettuce, tomato, queso fresco, guacamole, sour cream, and chipotle dressing.

Spring mix salad. Served with roasted beets. Topped with candied walnuts, goat cheese, roasted red onion, and mango dressing.

Crispy corn tortilla chips sauteed in salsa verde with epazote. Topped with queso fresco, sour cream, and onions.

Chicken enchiladas smothered with mole from puebla and Mexico. Topped with sliced onions, queso fresco, and roasted sesame seeds. Served with rice.

Chicken enchiladas smothered with salsa verde. Served with onions, melted azadero cheese, and sour cream. Served with rice and beans.

3 shredded chicken or beef taquitos with lettuce, tomato, queso fresco, tomatillo, and sour cream.

Sauteed corn tortillas folded and smothered in an authentic black bean sauce. Drizzled with tomatillo sauce and sour cream and topped with queso fresco and thinly sliced onions.

2 vegetarian tamales made with black-eye peas. Served on a bed of mole poblano. Topped with queso fresco and drizzled with sour cream and tomatillo.

Chicken breast sandwich. Served on a Mexican torta. Topped with roasted poblano pepper, azadero cheese, chorizo refried beans, chipotle pepper, and sliced avocado. Served with arugula salad.

Burrito filled with rice, beans, and your choice of chicken or beef. Smothered in green chili and topped with melted cheese.

Burrito filled with eggs, potatoes, and chorizo. Smothered in green chili and topped with melted cheese.

Mexican street tacos on double corn tortillas, served with lime. Pork, beef, and chicken tinga (beef in chipotle).

Corn tortilla chips mixed with mole poblano, queso fresco, sour cream, and onions.

Typical Mexican dish made of corn tortillas bathed in a Mexican sauce, queso fresco, sour cream, and onions.

Corn tortillas dipped into black bean puree topped with queso fresco, sour cream, tomatillo sauce, and onions.

Choose between breakfast, chicken, or beef. With rice and beans covered in chili verde.

3 toasted cakes made of masa topped with salsa, queso fresco, and chopped red onion.

Pancakes with butter, maple syrup, and fresh fruit.

Thin cut rib-eye served with sauteed mushrooms, guacamole, jalapeno, and mashed potatoes. Served with tortillas.

Authentic ingredients prepared to your taste created tableside.

Seafood marinated in lime juice, mixed with serrano peppers, onions, tomatoes, and cilantro.

A plate of toasted nachos piled with melted cheese, refried beans, lettuce, tomato, sour cream, guacamole, and jalapenos.

3 shredded chicken or beef taquitos with lettuce, tomato, queso fresco, tomatillo, and sour cream.

Vegetarian tamale made with black-eye peas. Served on a bed of mole poblano. Topped with queso fresco, and drizzled with sour cream.

Melted azadero cheese mixed with chorizo. Served with tortillas and jalapeno.

Crispy calamari with chipotle sauce and cilantro dressing.

3 crab tostadas made with crab stew simmered in chipotle sauce.

3 tostadas made with chipotle marinated beef. Topped with queso fresco and cream.

Chicken from the griddle. Served in a crispy tortilla bowl with beans, lettuce, tomato, queso fresco, guacamole, sour cream, and chipotle dressing.

Chili verde's signature apple salad, made from our family recipe with walnuts, raisins, and pineapple in a sweet creamy dressing.

Spring mix salad. Served with roasted beets. Topped with candied walnuts, goat cheese, roasted red onion, and mango dressing.

Cubed pork sauteed with Mexican spices then simmered in salsa morita. Served with rice, beans, and tortillas.

Authentic chili verde, made with chopped pork seared and sauteed in salsa verde. Served with rice, beans, and tortillas.

Chicken breast slow cooked to perfection, roasted sesame seeds, and smothered in our savory mole verde from Puebla Mexico. Served with rice and tortillas.

Chicken breast slow cooked to perfection, roasted sesame seeds, smothered in our flavorful mole poblano from Puebla, Mexico, and made with a touch of sweet chocolate. Served with rice and tortillas.

Roasted poblano pepper stuffed with scallops, shrimp, tilapia, almonds, raisins, peaches, plantains, apples, and walnuts. Served on a bed of chipotle drizzled with nogada sauce. Topped with fresh pomegranate. Served with rice.

Thin cut rib-eye served with sauteed mushrooms, guacamole, jalapeno, and mashed potatoes. Served with tortillas.

Rib-eye steak served on a bed of rich poblano sauce. Served with tortillas.

Sauteed shrimp with chipotle sauce. Served on a bed of rice with lime and cilantro.

Sauteed shrimp with fresh garlic. Served on a bed of rice with lime and cilantro.

Roasted poblano pepper stuffed with seasoned ground beef, almonds, raisins, peaches, plantains, apples, and walnuts. Drizzled with nogada sauce. Topped with fresh pomegranate. Served with rice.

Voted colorado crepe, this crepe is stuffed with seasoned slow cooked shredded chicken. Topped with our creamy poblano sauce. Served with rice.

Handmade crepe stuffed with seasoned rib-eye steak, sauteed onions, tomatoes, jalapenos, cilantro, and avocado. Drizzled with tomatillo sauce and sour cream. Served with rice.

Perfectly seasoned fajitas made with our special recipe. poblano pepper, red pepper, and onions. Served with rice, beans, sour cream, guacamole, and tortillas.

2 tilapia fish tacos with azadero cheese, queso fresco, lettuce, tomatoes, and chipotle sauce. Served with black beans and rice.

Our distinct textured sponge cake soaked in 3 kinds of milk.

Sauteed plantains served warm over ice cream and condensed milk.

Mexican custard in a light caramel sauce.

Light, crispy, and cinnamon sugar pastry sticks. Served with warm dipping chocolate sauce.

Melted chocolate and almonds inside a warm crispy pastry. Topped with ice cream and nuts.

Warm Mexican caramel crepes. Topped with bananas, walnuts, strawberries, and ice cream.

Flourless chocolate cake with strawberries.

Zucchini cake with cream cheese frosting. Topped with strawberries, kiwi, and peaches.