It took Zoe Romero and her husband, Andres Venalonzo, three tries and about nine years to open Mexican restaurant Cencalli Taqueria and Agaveria in Parker, their hometown.
“We actually submitted a letter of intent for two other areas,” Zoe says.
Zoe’s and Andres’ dreams finally became a reality in late July when Cencalli opened in Parker, about two years after they opened the first Cencalli Taqueria in Littleton.
Both Cencalli eateries serve authentic Mexican cuisine, but the Parker location is more agave and spirit-focused.
“As we were operating, we found this new passion in also showcasing cultural aspects through the drink side,” Zoe says. “And we saw a really good opportunity to introduce the agave spirits by adding agave to the concept.”
Cencalli serves five types of spirits distilled from agave and Dasylirion plants. This includes popular options like tequila and mezcal, as well as lesser-known ones such as sotol, raicilla and bacanora.
Rather than producing their own tequila and spirits, Cencalli highlights smaller brands that prioritize people, heritage, culture and sustainability over profit. The restaurant works with 31 to 36 brands, showcasing the variety of alcohol types made throughout Mexico while also educating customers about the spirits’ history, cultural significance and sustainability efforts.
“Agave-based spirits aren’t just made in Mexico, however. They are made all over the world,” Zoe shares. “From Colorado, Arizona and Texas to South Africa, India, Japan and China.”
“If at one point I can showcase that, that would be amazing,” she says.
Zoe’s passion for agave spirits runs so deep that she has become a tequila and mezcal specialist. She’s even in the process of getting additional credentials to become a certified agave sommelier.
But she says her enthusiasm for the spirit stemmed from shame.
Zoe grew up in Guanajuato, Mexico, a state that is known for producing tequila. However, her familiarity with spirits like tequila came from taking shots and partying.
“I did not have this appreciation and through our restaurateur life, I started getting in contact and getting to know people who knew so much about the cultural side of the spirit, and I felt ashamed,” Zoe says. “To be honest, it came out of my own shame of not understanding that side of my culture.”
Now, Zoe’s on a mission to share these cultural spirits and the stories of the families that distill tequila with Parker residents.
Her goal isn’t to have guests pick agave spirits as their preferred liquid, but she wants them to leave the restaurant with an appreciation for and a better understanding of it.
Headline: Spirit Types
In addition to authentic Mexican cuisine, Parker's Cencalli Taqueria and Agaveria offers agave- and Dasylirion-based spirits, including:
- Tequila
- Mezcal
- Sotol (made in northern Mexico and distilled from Dasylirion plants)
- Bacanora (an agave-based spirit produced in Sonora, Mexico)
- Raicilla (an agave-based spirit produced in Jalisco, Mexico)
The restaurant, which works with 31 to 36 brands that make these spirits, aims to educate customers about the different types of agave- and Dasylirion-based spirits and their cultural significance.
Want to learn more about these spirits? Stop by Cencalli Taqueria and Agaveria at 19757 Pikes Peak Ave., Parker, or visit www.cencallitaqueria.com/parker-location.