Bellota

This wam, almost-spring evening, we went to Bellota to try something new. A recent addition to the Source, Bellota’s name, ‘acorn’ in Spanish, nods to the restaurant it replaced. The chef/owner, Manny Barella, was nominated as an emerging chef award by the James Beard foundation. Big news!

We had the traditional starter, guacamole and chips and tried a new one, quietes. The quietes were delivered to our table by the chef/owner, Mr Barella himself. He explained his cooking method and why this dish is the king of street food in Mexico. It’s corn prepared like risotto with cheese and jalapeño peppers. The quietes was slightly warm and was an excellent starter dish.

The beef tacos not only look good they were very tasty. The quesadilla is a small sized appetizer. It is fried and when delivered the cheese is still warm when served.

The best dish of the evening was the Chile relleno. First, a beautiful presentation, and the warm cheese and the poblano pepper were tops! A great dish to sip with some Mezcal.

My ratings are: It’s OK, Good, Very Good, and Excellent.

The verdict for the Bellota is Very Good. Try the quietes and the Chile relleno as you can not go wrong! Bellota will become one of the best Mexican restaurants in town!

@bellotadenver