Honduras-born and Colorado-raised, Edwin Sandoval is a modern multicultural creator of food. Chef Sandoval spent 12 years moving through the ranks of professional kitchens. In 2012 at age of 21 and armed with a culinary arts degree he appeared on the Denver scene as a sous chef at Le grand bistro & Oyster bar and moved around the city to absorb culinary skills at places like Spuntino and Beatrice & Woodsley. As a young professional of 23 Chef Sandoval helped open Argyll Whisky Beer in uptown Denver as Chef de Cuisine and at age 25 he took on Executive Chef position at Telegraph bistro. Since 20217 chef Sandoval has poured his culinary passion and knowledge into XATRUCHO as chef owner and operator.
A Gluten free empanada from Honduras made from nixtamalized red corn, filled ground beef, rice and fresh herbs.
A gluten free empanada from Honduras made with BLUE masa, filled with roasted mushrooms, cheese and shaved red onions.
A gluten free empanada from Honduras made with YELLOW masa, filled with fire roasted corn, peppers, herbs and capers
Chef's choice of mixed greens, heirloom tomatoes, pickled red onions, seasoned red beets and a tangy coconut dressing.
Beef brisket cooked over 24 hrs wrapped in banana leaves, seasoned with house spice blend and a savory tomato sofrito sauce
Chicken thighs marinated in spices and herbs, roasted and shredded into our signature tomatillo based salsa verde.
Red potatoes cooked in a savory coconut milk based latin inspired curry sauce, finished with fresh herbs and spinach.
Chef Sandoval's grandmother rice recipe. Carrots, onions and bells peppers stained with turmeric, finished with fresh cilantro.
Fresh corn, red peppers, yellow peppers, green peppers, finished with fresh herbs, spices and achiote oil.
White onions, jalapeños, spices, herbs, roasted poblanos finished with fresh herbs
Tomatoes, red onion, touch of vinegar, garlic
XATRUCHO CHIMICHURRI
Our take on a classic chimichurri with fresh herbs, vinegars, garlic oil and sunflower seeds.
Pickled cabbage and carrot salad with a touch of jalapeños
Please note this is a large scale event and our goal is to keep you safe. Let our staff guide you through major allergens
Key: Gluten free Dairy free Nut free Pescatarian Vegetarian Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.