After the apparent disaster that was 3 Monkeys Cantina, amid the ongoing disaster (i.e. “construction”) zone that is the Platt Park stretch of S. Broadway, I didn’t have high hopes for its successor, Adelitas Cocina y Cantina. But a look-see last week raised the stakes considerably. Not only was the crowd fairly lively for a late Sunday afternoon, but both bar & kitchen comported themselves with enough integrity & flair to indicate this Michocoán-themed joint might actually have a fighting chance of survival. (Even the handsome scroll of a menu points to attention to detail—& that “mezcalrita” behind it was exquisitely balanced: smoky but not too, sweet but not too.)
Take the pico de gallo made with not vegetables but chile powder-spiked ”seasonal fruit” marinated in orange & lime juices & served alongside warm (yay!) chips. Served in a gigantic goblet, it was a simple affair, composed only of fresh pineapple & mango—but nonetheless impressive, a) because I sure as hell wouldn’t have the patience to dice what must be huge amounts of 2 of the world’s most annoying fruits to prepare & b) because the result was ultra-refreshing, all tart-sweetness highlighted by hints of salt & smoky spice.
I genuinely liked everything else I shoved in my hole, too. Guacamole rarely sucks, but that’s not always to the credit of the chef, some of whom are prone to adding way too much stuff that isn’t avocado—which should entirely dominate, as it does here.
Likewise, my vegetarian enchiladas were all about the intensity of fresh flavor—stuffed with savory, mushroom-studded sauteed spinach & smothered in an appealingly sour, citrusy salsa verde alongside refried beans & nice, fluffy rice. Behind it are pal A’s tamales,
which I didn’t try, nor did I try @Mantonat’s tacos de lengua, but he praised the properly cooked tongue, & his AOK is good enough for me. I did, however, sample the tomatillo salsa on the side, which had a more sweetish-tomatoey cast than I expected from its color—which called to my mind my beloved, Worcestershire-esque Costa Rican Salsa Lizano—
as well as the Director’s enchiladas suizas con mole: though not the most brilliantly complex version of the sauce I’ve ever encountered (Tarasco’s is better for sure), it was certainly acceptable, with plenty of that dark ancho savor.
Based on 1 meal, I’d be willing to wager Adelitas could break whatever curse the brujas negras of Denver real estate have placed on this joint.