Go Now: The Ever-Changing Bocadillo

August 7 2012, 11:00 AM

A little bit Spanish, a little bit rock n’roll, Bocadillo is a funky, eclectic deli in Sunnyside. Run by two buddies, Derek Dietz and Andrew Minhinnisk, who met at the Culinary Institute of America, the venture mixes innovative small bites (called pintxos), Spanish-influenced sandwiches (called bocadillos), and a collection of globally-inspired soups, salads, and desserts.

Bocadillo offers what it calls a “living menu:" an ever-changing list of offerings based on the season’s freshest ingredients. Sourcing products from local farms such as Oxford Gardens, Red Wagon Farm, Long Family Farm, and Colorado’s Best, Bocadillo can switch its menu at a moment’s notice.

For now, savor pintxos like the roasted local beets with a balsamic glaze and the poached quail egg with bacon salad. Or, choose a Spanish breakfast bocadillo (pictured)—a crusty baguette stuffed with farm-fresh scrambled eggs, house-made chorizo, grilled scallions, red peppers, and drunken goat cheese. 

Bonus: Don't miss the extensive pickled vegetable bar.

4044 Tejon St., 720-242-6417