Kachina Cantina has long been a go-to for Dairy Block visitors craving vibrant Southwestern flavors—and now, it’s turning up the heat. Just in time for spring, the downtown Denver staple unveils a fresh new menu filled with bold, craveable dishes rooted in tradition and reimagined with a modern twist.
“We wanted to breathe new life into the menu,” said Executive Chef Carlos Fierro. “These new dishes reflect the heart of the Southwest—bold, earthy, soulful flavors—but with a few surprises. It’s comfort food, but reimagined.”
Officially launching on April 21, the revamped menu is already generating buzz. One standout dish is the Hatch Green Chili Baked Hominy—a bubbling, cheesy dish made with slow-roasted hominy, fire-roasted Hatch green chiles, sharp cheddar and pepper jack, all topped with a golden crust and fresh cilantro. It’s smoky, spicy and deeply satisfying.
Also turning heads is the Grilled Half Chicken Mole Negro. The juicy roasted chicken is glazed in a rich, house-made mole negro—a deep, complex sauce blending dried chiles, Mexican chocolate and warm spices—served with smoky charro beans and roasted poblano green rice.
For something lighter, the Cauliflower Mole Verde Taco is a plant-forward staple. Roasted cauliflower is coated in a pepita-based mole verde with tomatillos and jalapeños, topped with pickled onions and fresh herbs. It’s bright, crunchy and just spicy enough to keep things interesting.
“We really leaned into layering flavors,” Executive Chef Fierro said. “There’s smoke, citrus, acid and herbs all working together to make each bite feel crisp, balanced and alive.”
Seafood fans will want to dig into the Shrimp & Scallop Aguachile, featuring fresh scallops and shrimp marinated in zesty green aguachile with lime juice, serrano chiles and cilantro. Shaved red onion, radish and micro cilantro add a bright finish.
Other new items include the Charred Brussels & Chorizo—fire-roasted Brussels sprouts tossed with Spanish chorizo, toasted almonds, cotija and pickled onions—and the Bibb Lettuce Crispy Pork Belly Wedge, layered with smoky pork belly, roasted corn, tomatoes and a tangy cilantro poblano dressing. Don’t miss the Southwest Greens Salad, packed with seasonal greens, avocado, black beans, heirloom tomatoes and crispy tortilla strips tossed in chipotle ranch.
Executive Chef Fierro says the new lineup stays true to the soul of the Southwest while leaning into Denver’s appetite for creative, flavor-driven food. “These dishes are rustic yet refined,” he said. “They’re built to feel vibrant and exciting—like the kind of food you want to come back for again and again.”Since opening in 2017, Kachina Cantina has carved out a spot in Denver’s food scene with its tequila-forward cocktail menu, eclectic Four Corners-inspired décor and lively, welcoming ambiance.
For Executive Chef Fierro, the mission is simple: create food that transports people. “I want guests to feel like they’re stepping into something warm and authentic,” he said. “Whether they’re tasting our mole negro for the first time or sipping one of our house margaritas, we want the whole experience to feel joyful and rooted in flavor.” The new dishes will remain on the menu permanently, with additional seasonal specials expected throughout the year.
Kachina Cantina is located at 1890 Wazee St., Denver. Its hours are Dinner: Sunday – Thursday 5:00 – 9:00 p.m., Friday – Saturday 5:00 – 10:00 p.m.; Lunch: Monday – Friday 11:00 a.m. – 3:00 p.m., Brunch: Saturday and Sunday 11:00 a.m. – 3:00 p.m.
All photography courtesy of Kachina Cantina.