Breckenridge has a new hot spot. Sancho Tacos & Tequilas opened in late May, and locals have been flocking there ever since for the sunny patio, icy margs—courtesy of Breck’s only frozen margarita machine—and inventive tacos. After a morning hike to Mohawk Lakes or a paddle boarding session on Dillon Reservoir, it’s the ideal reboot reward. (Trust me—I’ve partaken three times already. It’s that good.)
The owners of Breck’s beloved Empire Burger, Giampietro Pizzeria, and Briar Rose Chophouse turned to Baja, Mexico for Sancho’s inspiration. The 15-taco menu tempts with chile-braised beef cheek barbacoa ($4.75) and tempura-fried Baja fish with white sauce ($4.25). But it also branches out to nouveau creations like duck confit with avocado crema and pineapple salsa ($4.50) and my personal fave, the fried chicken taco ($4.25), in which a crispy chicken finger comes double-wrapped in corn tortillas, topped with sharp cheddar, shredded lettuce, and pico de gallo. I don’t typically care for mayonnaise, but the house-made honey-chipotle mayo drizzle has a sweet-smoky zing that’s borderline addictive.
Sancho’s tacos are slightly larger than traditional street tacos, so just one or two should do for lunch or happy hour. Larger appetites will want to add beans and rice, which only sets you back $1.50 with the purchase of any three tacos. The vegetarian pinto beans and green rice, jazzed up with a subtly spicy purée of poblano chiles, cilantro, onion, and garlic, were both quite tasty.
Weekend brunch begins at 10 a.m. with hefty breakfast burritos (including a carnivore’s dream made with habanero bacon from Denver-based Tender Belly), along with tacos, chilaquiles, and huevos rancheros. Catch happy hour daily from 3 to 6 p.m. for $5 rocks or frozen margaritas, $1 house-made tortilla chips (served in a telltale grease-spotted brown paper bag) with scratch salsas, and $6 chips and guacamole or creamy queso blanco.
500 S. La Cima Mall, Breckenridge, 970-453-2634