Cochino Taco, “Such Dirty Deliciousness”


For the duration of the summer, every Friday our babysitter comes over and watches my kiddos for me, so the hubby and I can go out, or so I can go grocery shopping. Being a mom of three kids, trying to do all my grocery shopping with my kids, it’s well, hard. I feel rushed, and therefore buy more unnecessary items. Then there’s the “mom can we buy this? Or, “don’t touch that!” And of course, the needing to potty whilst mid shopping or needing to change a diaper. During the school year, I did my shopping while two of my kids were in school. So nice. So, having 4 hours to myself, every other Friday, to get my grocery shopping done (I’m actually buying what we need for two weeks, making only having to go to the store once every two weeks amazing!), makes me feel almost functional. 

During my latest grocery outing, I snuck in lunch as well. Every time I drive to work, I drive by a little taco place that’s located in the neighborhood right by the hospital. Remodeled out of an old gas station, and known for its eclectic mix of Mexican street food, Cochino Taco has become a real go to place for lunch and dinner, and are now open for brunch on the weekends. Every time I drive by, I think to myself “man, I need try that place out”, while looking at a packed house. Founded by 3 guys who know and love food and have roots to Mexico City, as well as Denver CO, Cochino Taco has definitely become a must try taco place. 


Walking into the establishment, I was surprised to see it was an actual restaurant. I thought, because of its size, that it would be more like a Chipotle, order your food at the counter then sit and eat or take it with you. 


They have a generous size dining room, with a smaller open kitchen off to the right of the dining area, an outside patio, and a bar, which is where I sat as it was just me. And of course, I had to try one of their house margaritas. What’s a taco without a margarita? 🍹😀

 I tried one of their orange and cucumber margaritas, with triplesec, tequila, agave nectar and freshly squeezed orange and cucumber juice. No one ingredient over powered the other, which can be the case when you use really strong flavors in a drink. Oh man….it was refreshingly outstanding! And it may have been a little strong…😋

Their menu is pretty simple: starters, a couple salads and a whole page devoted to….Tacos! Under witty titles, their tacos are divided into categories on the menu, based on what meat is in them. I of course, chose to eat from the “ain’t no meat tacos” category. 


I was told that if I was super hungry to order three tacos, as the tacos come one to an order. Well, I was super hungry, so I ordered two tacos and an avocado tostada. I indulged in tacos called the “fungus among us” hahaha! And filled with grilled shiitaki and cremini mushrooms, crispy onions, corn, tomato salsa and cilantro, I gotta tell ya, these tacos were so delicious and flavorful! There was a little crunch from the onions and corn, but the bite was creamy and smoky from the grilled mushrooms. The tacos came out by themselves on a small plate, and each taco had 2 mini corn tortillas to it, which I learned is how traditional soft corn tacos come in Mexico. It allows for extra “structure” to the taco as corn tortillas can be soft. I just used the extra shell for the stuff that fell out of my taco as I ate it to make another one! I know we’ve all wished to have an extra shell for the leftovers that fall out of our taco….I know I’m not alone in that, because who wants to eat taco filling with a fork? 😝😝

Now, when I order a tostada or make one at home, there’s not much crunch to it and it actually can be a little one dimensional with the re fried beans or guacamole making the tostada shell soft as it sits. Well, this avocado tostada was anything but your typical soggy tostada. Let’s first start with the shell…it was again, made from the mini corn tortillas, and dusted with a spice mixture made in house. And nope, they wouldn’t let me know what was in it. This dust turned my fingers red but I didn’t care! It also added a nice spice to my tostada. On top of the shell was a heaping amount of guacamole, lime, and 3 ingredients that added that extra crunch to my bite: jicama, radish and seasoned quico crunch, which tasted just like corn nuts to me. This was far from a soggy tostada! Every bite had crunch and flavor, a little spice thanks to that little bit of red dust you lick off your fingers at the end. So good. 

The bartender set a bottle of Mexican hot sauce right in front of me when my food came, and I topped my tacos and tostada with it. Normally I prefer a more traditional salsa on my Mexican food, but I could not get enough of this stuff, it was sooooo good! And not too spicy.  However, the food by itself didn’t really need help in the flavor department. 😜

While I was devouring my meal, I couldn’t help but notice that the wall behind the bar was lined with different kinds of pigs…a lot of pigs. I inquired, of course, and the bartender told me that Cochino means “pig” in Spanish. But not a traditional pig, more like a naughty word you call someone during a brawl, a “filthy pig”. I thought to myself “ok, you named your restaurant after a filthy word”…awesome. But the food still rocks tho! I learned after doing more research on this awesome place, that the pig actually holds special meaning to the restaurant’s founders, who have been dubbed “the 3 pig heads” on social media. 😆

Sitting by myself at the bar, not needing to rush through my meal, was such a recharging experience. Which brings me to dessert. Dessert was a must for me, as who could pass up what was on their dessert menu: caramel filled churros and Mexican spiced chocolate ice cream. 

I asked the bartender if he could make me a half order, as I couldn’t eat a full one. He totally hooked me up! The churro was filled with a delicate, creamy caramel, and paired with the crunchy, cinnamon sugar outside, it was the perfect sweet bite my mouth needed. 

Then, there was the ice cream. Telling my husband about this ice cream, my mouth began to salivate. 🤤 Spiced with ancho-chili and cinnamon, the ice cream was so creamy with a subtle spice that left a burn in the back of my throat. The dairy that was in the ice cream was just enough to tame the heat factor of the spices, but kept you wanting more and more with the rich chocolate. It was literally a spicy, rich, chocolatey ice cream. And I was told that the company who makes the ice cream, makes it just for Cochino Taco. Such a perfect end to my lunch! 

If you’re ever in the neighborhood by Swedish Medical Center in Engelwood, CO take the time to stop and try a taco or two at Cochino Taco, your tummy will be very happy you did!

Until next time….

Bon Appetit! 

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Culinary Adventure: Bircher Muesli

The hubby and I had the pleasure of staying at the Four Seasons in Vail, CO this past month for his annual Director’s Retreat. I gotta tell you, I’ve never felt more fancy! This trip, I chose to lock myself in our hotel room, order room service and just relax. It definitely saved us some money compared to last time!

view from our hotel room

I had an amazing salad for dinner the first night, and as the room service server was picking up my dirty dishes, I inquired about the best thing on the menu to have for breakfast. Her face lit up as she was telling me about their Bircher Muesli. She said it was absolutely phenomenal and that I had to try it. So of course, I did!! And her recommendation was spot on, in fact, I think her enthusiasm was dialed back a bit for it! It was a fantastic, unbelievably good breakfast. 

Coupled with my French press coffee, I couldn’t have asked for a better meal. The best way I can describe it is that it was a bowl of cold oatmeal, more like an oatmeal soup, with almond milk, fresh fruit, yogurt and nuts. And the flavor was just out of this world good. It wasn’t too sweet, and it was so creamy.  Until that morning, I had never heard of Muesli before. 


Muesli is a breakfast and brunch dish based on raw rolled oats and other ingredients like grains, fresh or dried fruits, seeds and nuts, that may be mixed with cow’s milk, soy milk, almond milk, other plant milks or yogurt. 

There are so many different ways to eat Muesli. Bircher Muesli, aka Swiss oatmeal, is named after its creator, Swiss physician Maximilian Bircher-Brenner. He created it in the 20th century for his patients as a health supplement. The history behind how and why Bircher-Brenner created this food is fascinating. He believed that apples cured him of jaundice as a young man, and therefore was very vocal for trying to get more fruits and vegetables into his patient’s diets. 

I enjoyed the Bircher Muesli I had in Vail so much, that I immediately sought out in search for the perfect recipe to make at home. I found two that were very close to what I was looking for. The first recipe uses chocolate chips and mashed bananas and raspberries to their oats and almond milk. The second recipe, uses raw almonds, raisins, chopped apple and yogurt. I took elements of these two recipes to create my own….that’s not cheating is it?? 😝👩🏻‍🍳

Well, heeeeerrrrreeee we go! 


I like the method the first recipe uses, to begin by smashing your bananas and raspberries together in a bowl. 


Next, add your plant based milk and stir. 

Then, add your oats, sweetener and seeds. Stir to combine all of the ingredients well. Make sure your seeds are salt free! Cuz that wouldn’t taste good in the AM 😝

Cover and let it sit in your fridge over night. 

When I took the muesli out of the fridge the next morning, it looked amazing! The oats absorbed most of the milk, so I added a little bit more to give it a soup like consistency. Then I topped it with more raspberries, some blueberries, sliced apple, and a drizzle of honey. It was pretty close to what I had in Vail. It was creamy and not too sweet, although I did feel like it was too good to be oatmeal! I mean it’s hard to eat oatmeal that isn’t jam packed with brown sugar , am I right??!! I could taste the smashed bananas, they added just the right amount of sweetness to the muesli. The crunch from the apples, blueberries and seeds just completed my bite! Next time, I think I’ll add peanut butter and let it sit in the muesli overnight. I’m sure that would add just another dimension of flavor! 

Bircher Muesli 
Serves 4

Ingredients: 

  • 2 cups Organic quick oats
  • 3 cups almond milk (I used unsweetened vanilla)
  • 1/2 cup raspberries 
  • 2 over ripe bananas
  • 4 TBS maple syrup, honey or your fave liquid sweetener
  • 2 TBS chia seeds
  • Handful pumpkin seeds 
  • Handful sunflower seeds
  • 1/2 cup of blueberries
  • 1/2 chopped apples (Granny Smith work the best!)
  • Optional: 2-3 TBS peanut butter or any nut butter 
  • Optional: 1 cup dairy free vanilla yogurt

Make it! 

  • Start by adding the bananas and raspberries into a medium sized bowl and smash them together til all clumps are gone. 
  • Add your milk and stir. 
  • Then add your oats, sweetener, seeds, chia, yogurt and nut butter if your using it. Cover and allow to sit overnight in your fridge. 
  • Divide into bowls, mix in more milk if needed and top with blueberries and apple. Enjoy!! 

Until next time….

Bon Appetit!