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.

East coast oyster, tamari reduction, culantro oil, tobiko

Pork belly, achiote, citrus, lime pickled red onions, tortilla cilantro ash

Chicken roulade, chiles, spiced carrot puree, chili threads

Strip loin, sweet glaze, gochujang jus lie, confit peppers

White fish, basil, butter, onion soubise, salsa roja

Black rice, palisade peaches, strawberry coconut cream, toasted coconut flakes