When Zach Stock opened Huevos Tacos on South Broadway in the spring (taking over the space of his former restaurant, Morning Collective), he knew he didn’t want to run “just another taco place.” As he says, “There are plenty of them and they do a very good job. We don’t want to put ourselves in the same category.” Stock innovated a menu of “No Bullsh*t” tacos—large, made with seasoned flour tortillas, and featuring unusual fillings like ghost pepper steak and fried Rocky Mountain oysters. The hottest dishes on his menu, a few weeks after Huevos Tacos’ grand opening, are the Braised Brisket and Short Rib Tacos.
“It’s something you don’t see on any other taco menu,” he says. “We started off with pulled pork and took it off the menu because plenty of places do really good carnitas. You can’t get a brisket taco or a short rib taco many places in Denver. The novelty of those items is what’s pushing the volume.”
Both are hearty and rich—the brisket comes with Southern slaw, candied jalapeños, and cotija cheese; the rib with mission fig mole, cucumber-jicama slaw, and cilantro—and each pairs well with Stock’s unique tortillas, the menu’s “foundation.” Says Stock, “They have a richer flavor profile than what most people are accustomed to. They’re rich and buttery, with seasoning infused into them, and really change the face of even the most basic item.”
Huevos Tacos
2160 S. Broadway
