Super Bowl Sunday Recipes

Super Bowl parties are the perfect excuse to bust out all your favorite finger foods. Want to step up your game? Try these recipes, sourced from a few of our favorite restaurants, including a fire bacon guac recipe from Chef Richard Sandoval featured at Tamayo modern Mexican kitchen and Tequileria


Courtsey Tamayo

Tamayo’s Bacon Guacamole

4 slices bacon
2 ripe Hass avocados, coarsely chopped
1 plum tomato
1/4 c. finely chopped white or yellow onion
1/2 jalapeño or serrano chile, seeded and minced
2 Tbsp. fresh lime juice Kosher salt
1/2 c. crumbled fresh cotija cheese or ricotta salata

Cook the bacon in a large skillet over medium, turning occasionally, until crisp and browned, about 8 minutes. Transfer to paper towels to drain. Coarsely chop the bacon. Mash the avocados, tomato, onion, chile, and lime juice together in a medium bowl with a large serving fork or potato masher. Keep the guacamole chunky. Season it generously to taste with salt. Put the guacamole in a serving bowl. Top it with bacon, cheese, and jalapeños. Serve it immediately with chips or pork rinds. (The guacamole can be covered with a piece of plastic wrap pressed directly on its surface and refrigerated for up to eight hours).

Tip from the Chef Sandoval: “What makes a great guac? Start by choosing the right avocados, the pebbly-skinned varieties such as Hass and Fuerte, originally grown as a domestic crop in California and now augmented year-round with imports from Mexico, Peru, and Chile. Guacamole should always be chunky and never made in a blender or food processor. Avocados by themselves are bland, so don’t be shy with the salt.”

1400 Larimer St.
Denver, CO 80202
(720) 946-1433 


Photography by Kari Cummings

 Vesta’s Char Sui Pork Belly 

(makes about 30 1 oz pieces)
(Requires overnight refrigeration)

4 each Jalapeños
2 each shallot
0.25 pound ginger
0.5 cup garlic
3 each Char Sui (can be found at most Asian markets. The Vesta team purchases from Pacific Mercantile.)
0.25 cup hot water
1 each pork belly
0.5 bottle Riesling
0.5 quart ponzu
1quart water
salt and pepper

-Roughly chop the Jalapeños, shallots, and ginger and combine them with the whole garlic, and place them in a deep cooking pan.
-Combine two packets of char sui mixture with hot water and whisk together.
-Grill the pork belly at 500 degrees Fahrenheit to get some grill marks. Make sure to grill outside or under a hood vent. While grilling the belly brush some char sui on the belly for color and flavor. Brush each side and cook each side for about 3 minutes
-Place the belly in the deep cooking pan with the fat side up.
-Combine the last packet of char sui packet and mix with Riesling, soy sauce and water and pour over the belly.
-Add salt and pepper on the belly, cover the cooking pan with parchment paper then foil and braise the bellies for about 7 hours at 250 degrees.
-After cooking remove belly from the pan and let it chill in the refrigerator overnight so the belly becomes firm and easy to cut. Then strain remaining liquid and reduce the liquid for the glaze.
-To reheat cut it into 1 oz portions and sauté until crispy on all sides.

1822 Blake St,
Denver, CO 80202
(303) 296-1970

Copy of Copy of Parks-59 (1)

Photography by Amber Boutwell

Punch Bowl Social’s Sriracha Peanut Fries 

11 oz French Fries (your favorite frozen or homemade recipe) enough to fill a serving bowl to level
3 tbsp. garlic mayo
2 oz. pickled red onions
2 oz. pickled Fresno chilies 2 tbsp. cilantro leaves
1 tsp sea salt
3 oz. hoisin sauce
2 oz. Sriracha sauce
2 tbsp. crushed peanuts

Place cooked fries in a mixing bowl with salt, red onions, Fresno chilies and cilantro and toss well. Place half the fries into a large bowl, garnish with 1.5 tbsp. garlic mayo, 1.5 oz. hoisin sauce and 1 oz. Sriracha sauce. Add the remaining fries to the bowl and garnish with remaining sauce, cilantro and crushed peanuts.

Punch Bowl Social 
65 Broadway
Denver, Colorado 80203
(303) 765 – 2695

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