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When I first moved to Denver I asked around to find a great Mexican Restaurant; six years later El Noa Noa remains a favorite.
The appetizer I order most is their Shrimp Ceviche ($7.25). Ceviche is made primarily of shrimp and onions marinated in lemon juice – with a just the right amount of cilantro – yum! It has an amazingly fresh taste and could be eaten as an entire meal.
I’m an enormous fan, so to speak, of their Tacos al Carbon ($9.99); they’re made with grilled steak, sautéed onions and tomatoes served in corn tortillas. El Noa Noa recently added Fish Tacos ($10.00) to their menu; they’re made with chunks of grilled white fish, onions and tomatoes served with their homemade sauce. A friend who joined me said they are the best he’s tasted anywhere and appreciates the healthier grilled fish opposed to a deep fried, breaded, parts-is-parts filet. El Noa Noa also offers a creation of their own they call Taco Mi Tiara ($10.75); it’s made with grilled chicken, mushrooms and cheese served in a flour tortilla, and is delicious.
I appreciate the effort extended to make everything fresh. Last year they made 5 tons (!) of refried beans. El Noa Noa has customers that drive 30 miles just because they love the green chili sauce so much – and it is excellent (take-home pint $4.75). A pleasant consequence of making everything themselves is their food is healthier than a lot of Mexican restaurants because they can keep the fats out. The two exceptions are their tortilla chips and tamales. The chips, which are merely average, are deep fried and the Tamales ($7.75) require some lard to hold the ground corn together.
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