Alisha Alexandra H.
Yelp
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!
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. 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. 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. 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. 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. 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. 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. 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. 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!