Isaac Gonzales grew up in Mexico City and immigrated to the US at the age of 19. He was a professional techy-turned-foodie, managing an Italian restaurant and then running one of his own - Delvickio’s- for a decade.
The change of the pace of life and economic landscape caused Gonzales to start thinking of what the next chapter in his professional life would bring. This reflection materialized as a journey to switch gears and rediscover his roots. He spent months in Mexico City, Oaxaca, and many other locales, finding a new appreciation for the different cultures and, more to the point, culinary specialties.
Gonzales returned from his travels renewed and ready to rebrand. A new Latin fusion concept had emerged, and La Distileria was born. It opened its doors in the fall of 2021, inspiring a love of its thoughtfully-planned menu within the community.
Ike’s picks
When asked to build his “perfect meal” based on La Distileria’s menu, Isaac chooses to start with a beef quesabirria- similar to a quesadilla but folded like a taco and served with both au jus and salsa.
The next course would be a bowl of green chicken pozole, followed by the Chili Relleno de Picadillo. The relleno is prepared using a fresh poblano pepper and stuffed with traditional picadillo, including beef and a mix of dried fruits.
Isaac’s perfect meal would be made complete with a churro donuts drizzled with chocolate sauce and washed down with a mezcal margarita.
The atmosphere
You’ll walk into an open floor plan and Oaxacan vibe, with tasteful pops of color, including papel picado banners and wall art.
“Oaxaca is the source of so much history and origination,” says Gonzales. “The style encompases much of what Latin culture brings to the table.”
A large community table was built in the center of the space to invite large family or friend groups, or the mid-afternoon business crowds, who also have access to USB outlets at the table and bar.
La Distileria makes a point to encourage time together as well, with several traditional Mexican board games (complete with giant dice) and a 30x20 foot blackboard wall to sign names or add to a collaborative work of chalk art.
The food
Think simple, fresh Latin fare. La Distileria’s menu is simple yet all-encompassing. Its goal is to introduce new cuisine to the area that will bring patrons back again and again. You’ll find traditional Mexican dishes like street tacos and enchiladas, and a mole negro that Gonzales was quick to promote as being the best around.
From there your options expand geographically, by the way of Peruvian ceviche, Argentinian-inspired empanadas, and Puerto Rican sweet plantains on the starter menu.
A variety of fresh salsa selections were created to take each entree selection to the next level, rounding out the full Latin fusion effect.
The bar scene
A set of retractable doors opens to a large patio area with capacity for roughly 50 additional guests. You’ll find a separate bar located outside and a variety of local beers on draft, including those from Wonderland Brewery, Rails End Beer Company, and Industrial Revolution Brewing Company. After all, this is Colorado and we know our beer!
If you’re looking to pair your meal with a margarita, the cocktail artists behind the bar serve them sweet & spicy, classic with Patron, a Spicy Cucumber margarita, or any variation you might desire with a number of tequilas to choose from.
In the future, La Distileria plans to start distilling its own Mexican tequila in the large barrels you’ll find in the dining room.
