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The buzzy vibe at RiNo’s Super Mega Bien is as infectious as the food and drinks are delicious. Numbers tell the story best:
50+: Posters and handbills that line the walls, depicting Mexican wrestlers, Latin American revolutionaries, album covers, and even co-owner Tony Maciag in a photo taken in his freshman year of high school
Give One Year of 5280 for just $16.
1,800: Wood dowels that hang from the restaurant’s vaulted ceiling (located on the ground floor of the Ramble Hotel), soaking up some of the din from lively diners chatting while star chef-owner Dana Rodriguez managers her self-proclaimed “family” of cooks inside the open kitchen
3: Colorful dim sum carts that roll throughout the dining room and patio bearing bold Pan-Latin snacks, from tender Cuban roja vieja with fried plantains to carne asada with Argentinian chimichurri to Brazilian coconut shrimp soup
50: Steamed buns that are available every Sunday (and occasionally on other days); fillings, which range from chicken tinga to spicy barbecue duck, change weekly
14: Cocktails on the drink menu, including a potent piña colada that’s so creamy, fruity, and refreshing, you’ll wonder how that libation ever earned such a bad reputation.
$$, the Ramble Hotel, 1260 25th St., 720-269-4695