Manny Barella, a James Beard Award semifinalist in the “Emerging Chef” category, is at the helm of Bellota’s kitchen, preparing authentic Mexican dishes inspired by his childhood in Monterrey, Mexico.
With innovative menu items like the torta de cochinita (made with pork, habanero, salsa xni pec, guacamole and charred pepper mayo), a breezy patio and a colorful interior design, Bellota is an ideal spot for your next date night or girls’ night out on the town.
Since opening in late June, the restaurant has already become a hit with Boulder diners. The 2,900-square-foot space is the second location of Bellota (which means “acorn” in Spanish), which opened in Denver at The Source in October 2020.
Barella has worked in Michelin-starred restaurants in Napa Valley and beyond, including Frasca in Boulder and Uchi in Denver.
Start by ordering Barella’s housemade salsas and chips, which range from smoky morita to rich chile de arbol. An absolutely must-order dish on the menu is the esquites, made with white corn, crema, lime, charred tortilla aioli and cotija — it’s like a Mexican-inspired risotto with flair.
Also be sure to try the taco flight, which includes one of each of Bellota’s incredible tacos: carnitas, barbacoa, cochinita pibil, shrimp, costra de ribeye, mushroom al pastor and panela cheese.
For a hearty entree, go with the enchiladas de Pollo, made with chicken confit, chihuahua cheese, onion and crema, smothered in salsa verde or salsa roja or mole verde.
You can’t go wrong with the house margarita or the house paloma, but if you’re craving a little tropical getaway, then go with a tropical cocktail like the Monterrey Vice, made with Flor de Caña rum, Milagro Blanco tequila, yerba mate, guava, pineapple, Coco Lopez cream of coconut, lime and angostura bitters.
And to cap off the evening, be sure to bite into one (or several) of Bellota’s perfect crispy-on-the-outside, pillowy-on-the-inside churros with Mexican chocolate, dulce de leche and pineapple marmalade dipping sauces.
Bellota is open Wednesday through Sunday, 4 p.m. to 9 p.m. and Friday and Saturday, 4 p.m. to 10 p.m. at 4580 N. Broadway.