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 heirloom corn and a variety of fillings.
RED - Filled with brisket and rice
YELLOW - Filled with Mexican squash, tomatoes and cabbage
BLUE - Filled with roasted mushrooms and cheese
White cheddar, fresh herbs, toasted breadcrumbs, garlic aioli
Lamb & beef meatball, sofrito sauce, yogurt, over creamy polenta
Chef's selection, house made pickles, jams and mustards
Green apples, strawberry jam, hibiscus creme
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase the risk of foodborne illness.