Molino Chido Is Doing Tacos Differently

Chef-owners Michael Diaz De Leon and Tommy Lee are putting house-made masa, Colorado ingredients, and unexpected flavors on the table at their Stanley Marketplace taqueria.

At nine-months-old Molino Chido, tacos are an art form, and the canvas is masa de maíz, which you can see being made through the window into the front room of the kitchen. There, two talented women, Dani Ramírez and Diana Rentería, grind soaked corn kernels in an electric molino (or mill) and then roll the resulting dough into stacks of plush, chewy tortillas.

Still, the six tacos are listed last on the menu, intentionally showcasing the crudos, antojitos, and large plates first. “We don’t want to be just known for tacos,” Michael Diaz De Leon says. “Tacos should be like your dessert.”