Adelitas Cocina y Cantina

Name: Adelitas Cocina y Cantina
Address: 1294 S Broadway, Denver, CO, 80210, US
Telephone: 303-778-1294

Michoacán Mexican

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Closed Monday; Tue–Thu 11am–10pm, Fri 11am–11pm, Sat 10am–11pm, Sun 10am–10pm

1294 S Broadway, Denver, CO 80210
303-778-1294
Last verified: August 2026
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Aperitivos

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Ceviche$14.95
Cooked shrimp with tomatoes, cucumbers, onions, cilantro, jalapeños, lime juice, and fresh avocado
Chavindecas$14.95
- Signature
Corn tortilla layered with cheddar cheese and choice of carne asada, pastor, carnitas, or chicken
Queso Fundido Con Chorizo or Soyrizo$14.95
Sopes$14.95
Four fried corn masa shells filled with refried beans, choice of proteins, cotija cheese and salsa
Chips & Guacamole$14.95

Comida

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Adelitas Mole Michoacáno$18.95
- Signature
Bone-in roasted chicken smothered in Adelitas' mole topped with sesame seeds
Puerco Con Chile Colorado$18.95
Pork braised with onions in chile guajillo sauce
Pollo Con Crema$18.95
Bone-in roasted chicken smothered in chipotle mushroom cream sauce
Carne Asada$22.95
Steak with cheese enchilada in mole, beans, rice, and guacamole
Camarones a La Diabla$19.95
Shrimp cooked in the restaurant's A La Diabla sauce
Chile Rellenos$19.95
Two poblano peppers filled with cheese or mushrooms, choice of sauces

Tacos, Tortas y Burritos

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Carne Asada Tacos$14.95
Asada steak on corn tortillas with cilantro, onions and roasted tomatillo salsa
Al Pastor Tacos$14.95
Marinated pork on corn tortillas topped with diced red onions, cilantro, pineapple
Lengua Tacos$15.95
Beef tongue simmered in onions, garlic and spices on corn tortillas
Pescado Tacos$15.95
Tilapia marinated in morita chili oil, with cabbage and cream
Burritos$15.95
Flour tortilla with beans, rice, and protein choice, smothered in sauce of choice

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: Tacos, Tortas y Burritos · Burritos.
Caldos & sopas: Caldo generally refers to a broth-based soup. Common examples include caldo de res with beef and vegetables, caldo de pollo with chicken and caldo de camarón with shrimp. Siete mares, or "seven seas," is a mixed seafood soup associated with coastal cooking. Sopa de tortilla, also called sopa azteca, combines a tomato-and-chile broth with fried tortilla strips and toppings such as avocado, cheese and crema. Sopa de fideo is a simple noodle soup found in homes and restaurants throughout Mexico. On this menu as: Ensaladas y Sopas · Sopa De Tortilla.
Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada · Carne Asada Tacos.
Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Tacos, Tortas y Burritos.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor Tacos.
Lengua: Beef tongue cooked slowly until very tender, then sliced or diced for tacos. Some taquerías finish it on the griddle for browned edges. Despite its reputation among unfamiliar diners as an "adventurous" filling, lengua is prized for its soft texture and rich beef flavor. On this menu as: Lengua Tacos.

How these dishes compare

Burritostypically $10.45 across 263 menus
Carne asadatypically $13.50 across 251 menus
Baja fish tacostypically $10.43 across 202 menus
Chorizotypically $9.38 across 181 menus
Ceviche & aguachiletypically $16 across 170 menus
Chile rellenotypically $12.99 across 165 menus
Al pastortypically $7.50 across 163 menus
Flantypically $6.99 across 132 menus

Adelitas Cocina y Cantina on our other sites

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Adelitas Cocina y Cantina

Menu

Aperitivos

Comida

Tacos, Tortas y Burritos

Ensaladas y Sopas

Desserts

How these dishes compare

Adelitas Cocina y Cantina on our other sites

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