95 APRIL 6-12, 2023 westword.com WESTWORD | CONTENTS | SHOPPING & SERVICES | ARTS & ENTERTAINMENT | FOOD & DRINK | MUSIC & VENUES | Nicolas Medina, the owner of Tres Chiles Mexican Grill, has always loved food. Growing up in Meoqui, Chihuahua, Mexico, as the youngest of eight children, he spent his days watching his mother in the kitchen or harvesting fresh vegetables from his uncle’s farm. He moved to the United States as a teenager in 1987 to pursue construction work, but never gave up the hope of sharing his innate passion for food with the world. “When somebody invites me to a barbecue, I’m always the one cooking. Even if I don’t know the people, I’m there making a salsa or something,” Medina says of his natu- ral gravitation toward the kitchen. So when he passed a building for sale in his Tennyson neighborhood, Medina decided to use his construc- tion background to turn it into his dream restaurant, by expanding the space while keeping the integrity of the original structure. “I was always thinking of a restaurant. When I saw this place for sale, I saw an opportu- nity,” he recalls. “I spent more than three years building it. It would’ve been less expensive to tear it all down and build it new, but I wanted to keep the history.” Five years ago, he opened the doors to Tres Chiles, named after the three varieties of pepper his uncle grew during his childhood: the güerito, the jalapeño and the chilaca. Tres Chiles is actually Medina’s third restaurant venture, but his first with a full bar. His two previous restaurants, in Thornton and in his hometown of Meoqui, are now under new ownership because of the distance, but they’re still thriving and serving most of Medina’s original menu. The menu at Tres Chiles was created entirely by Medina and his wife, Silvia (who is also from Meoqui), with some help from their elders. “We copied some from our families. We asked my aunt, she asked her mom, but we did the menu. We don’t have recipes from another restaurant or from another chef coming in. They’re ours,” Nicolas explains. The recipes are influenced by many different regional Mexican cuisines, sampled during his frequent travels throughout the country. “I’ve traveled most of Mexico, all the way down to Cancún,” he says. “I have ideas from Central Mexico, and the gas- tronomy there is way different than down South. So I take some ideas from my trips and make them my own. It’s au- thentic Mexican food, but with some unique improvements.” Medina and his family return to Mexico at least once a year to recharge, visit family and seek inspiration for new recipes. While favor- ites like carne asada (a whole ribeye topped with bacon-wrapped shrimp) are always available, you’ll find new dishes and limited-time specials at Tres Chiles all the time. Don’t miss the latest riff on a Mexican hamburger: a patty made with both beef and pork al pastor, smoth- ered in housemade queso fundido. Quesabirrias are also a popular pick, with juicy shredded beef and a blanket of melted cheese double-wrapped in crispy tortillas and served with a side of rich consomé. Or go for the carnitas, Medina’s personal favorite with an equally dedicated fan base. There’s even a separate menu for vegans and vegetarians, featuring plant-based versions of all your favorite Mexican classics. Can’t decide? Try building your own combo plate with two or three of the restaurant’s signature items. In January, Tres Chiles started serv- ing breakfast seven days a week, and quickly became a neighborhood staple for a morning bite or boozy weekend brunch. Sample Medina’s mother’s favorite chilaquiles, huevos acostados and more paired with a steaming cup of café de olla, a traditional Mexican spiced coffee sweetened with pure cane sugar. For the over-21 crowd, Tres Chiles has a full bar, with beer, wine, and a va- riety of creative cocktails made with mezcal or tequila. Of course, you’ll find many variations of the time-hon- ored margarita, but you’ll also find one-of-a-kind signature drinks made with fresh fruit, juices and herbs. Pick your own tequila or mezcal from a large selection available by the shot, bottle, or in your margarita of choice. Plus, Tres Chiles has a happy hour every day of the week (even weekends!) from 3 to 6 p.m., with discounts on best-selling food and drink options, in addition to daily discounted specials on Mondays, Tuesdays, Wednesdays, Thursdays and Sundays. Medina, who has lived in this idyllic neighborhood for fifteen years, invites those in Denver and beyond to come enjoy the authentic flavors of Mexico that his family has brought to Tres Chiles. “We’re not a chain or anything. This is a family-owned place. My wife spends a lot of time here. My daughter, who’s eight, spends a lot of time here,” he says proudly. “My wife, my daughter and I, we are the Tres Chiles.” TRES CHILES MEXICAN GRILL IS ROOTED IN AUTHENTIC MEXICAN CUISINE -ADVERTORIAL-
