Cinco de Mayo at Bellota
Monterrey, Mexico born-and-raised Executive Chef Manny Barella at Bellota (3350 Brighton Blvd, Denver), is celebrating Bellota’s return to life with a Bellota event at the restaurant to raise funds for Mi Casa Resource Center as Bellota will donate $1 for every Milagro beverage sold that day. The event will feature a satellite bar on the patio and frozen beverages to-go; they’ll have a DJ onsite from 3-9pm spinning tunes and the $35 ticket includes a Bellota t-shirt, two drink tickets with Milagro and chips & salsa for the table. The event will have two seatings, the first at 2:30 pm and the second at 5:30pm. Tickets available online; food specials from Chef Manny Barella are inspired by his Mexican roots and include:
- Crispy chicharrón fried taco en salsa verde with crispy pork belly, salsa verde, Corn masa and cotija; this is a recipe directly from Chef Manny’s uncle who used this as his star recipe for family gatherings.
- Birria de borrego (Goat birria) with goat, guajillo pepper, and goat consommé; instead of the more trendy beef Chef Manny is going traditional with goat as is the custom in Jalisco for a quesabirria tacos; he will also use chihuahua cheese for a unique finish.
- Popsicles: Bellota will be featuring traditional Mexican popsicles: Pineapple, Lime-cucumber, Mango, served with fruity smoky traditional chamoy for dipping.
- In a nod to the extensive agave-spirits selection, Bellota’s Max Alicea created a version of a Tequila Sunrise special cocktail for the event; his version is a grown up reimagining that includes ojo santa, Nardini, and notes of hibiscus, pomegranate and balsamic vinegar.