Fuel The Jet (It's a metaphor, people)
Beloved bartender tries hand at hidden parking garage deli; Bread & Butter takes us on a local product tour; throwback at The Rey; I co-judge a worldwide mustard competition + more food & drink news
You probably know Luis Rodriguez. He’s been bartending in our local scene dating back to 2001, having entered the industry a few years prior to that. He’s made you drinks at The Famous, Four by Brother Luck and Tony’s most recently, though the full list reads much longer than that. Friends and customers alike love him for his big smile and laugh and colorful humor. When I interviewed him last summer for my story about Bar Mom, he portrayed himself as a big kid at heart, a Lost Boy à la Peter Pan, the kind of guy who books a ticket on a Jay and Silent Bob cruise.
Give him a restaurant and what’s he do? He decks it out with completely eclectic paraphernalia like a dorm room (yeah, you spied the Top Gun photo over his shoulder in the picture above) and names it Fuel The Jet, based on a quote from the 2009 cinematic masterpiece Transformers: Revenge of the Fallen. (Yes, I’m being facetious).
“You have to have a sense of humor about it,” he says, noting he’s cooking inside of a tiny deli space located in underground parking garage (P1-level of the FirstBank building at 2 N. Cascade Ave.) without the benefit of a hood system. “So yeah, I’m in a dorm room… I worked at the speakeasies in town before, now I’m back in the dark, in the basement.” Nobody to hear you scream down here. (Wow, that got dark quick, I’m not sure why I just wrote that, but I like it, so I’m leaving it. Luis will understand.)
Anyway, he tells me that during long restaurant/bar shifts, when they hadn’t had time to eat, he and coworkers would jokingly tell each other “you gotta fuel the jet,” to encourage each other to get some sustenance and energy. He’d also say it to his daughter to encourage her swimming, he says. Now, working 60-hour weeks as a one-man business (to run weekday service from 11 a.m. to 3 p.m., currently), he’s needing to take his own advice to get this entrepreneurial enterprise off the ground.
“I’ve always wanted my own spot,” he says. “I’m tired of working so hard for others’ dreams, now I want to work harder for mine. Plus, I’m getting too old for bartending and being up ’til three or four in the morning.” (He’ll turn 45 in July.)
So he signed onto this odd space (quickly accessible if you walk through the north-facing parking garage entrance/exit on Pikes Peak Avenue facing the downtown library) back in November, and quietly opened a couple months ago as a “luncheria” with a limited sandwich menu originally. He’s since refined it into a variety of offerings that cater to quick service and grab-and-go for the busy professionals that work in the tower above.
That looks like cooler drinks, pre-made cold items like salads and sandwiches, and packaged snacks and sweets. But the spotlight’s on several daily hot items like arroz con pollo, pork green chile (more of a chile verde actually, he says, with Anaheim and ancho chiles, and white kidney beans), and guisado (ground beef and potato cubes in a mild guajillo chile sauce). There’s also dorm-style instant ramen noodles which he’ll doll up four ways with toppings: shrimp scampi, street elote, broccoli-cheddar, or Thai coconut red curry with chicken dumplings.
We discuss the inspiration for the varied array and he says it gets back to his family and what he grew up on. Hearty, simple comfort foods. Things his grandma fed him, like a Mexican sopa, a tomato-based macaroni soup. (His family roots are in and near Mexico/U.S. border towns in Southern California and Texas; he grew up between the two and came to Colorado in 1987.) “This food is different from the tacos and other Mexican food in town,” he says. “I still eat this food every day. I never get sick of it.”
The affordable menu averages around $6.50 for the quick-grab prepared items and $10 for the daily hot specials, with some optional upgrades for a couple bucks or so. Soon there should be a vegan green chile option; he notes most of the other items aside from the ramens are gluten-free. When he can, timing wise and possibly with the help of a staffer, Rodriguez aims to open for breakfast hours, likely doing drip coffee and to-go breakfast burritos.
Our April recipe with Ranch Foods Direct continues our collaboration with Monse Hines of Saigon Cafe. She shares their method for making pork egg rolls with RFD’s ground pork, found at both retail markets. While in, take advantage of RFD’s special April bundle: 20 one-pound packs of 80-percent lean ground beef for $100. Unbeatable!
Shopping local with Bread & Butter
Bread & Butter Neighborhood Market is coming up on its fifth anniversary this fall, but every season at downtown’s only grocery store features a true bounty of regionally and locally made products. The list would be too long and boring to rattle off, but stop by and you’ll find dozens and dozens of items spanning from the front pastry case to middle retail racks and rear fridge and freezer section.
So, for something fun, Ryan Hannigan and I stopped by with our Tap&Table hats on (more like video cameras in-hand) to take a quick tour with market co-owners Stacy Poore and Aubrey Day. To set up the mini segment, I asked each to pick three current personal favorites from the many goods they show us. Here it is in visual form:
Stacy: Barista Espresso’s Pikes Peak Blend (shout-out to Hold Fast, also pictured); Bee Squared Apiaries (out of Berthoud, also selling cool infused honey flavors like rose and sea salt caramel); and Daddy’s Homemade syrups (out of Evergreen, with flavors like lavender and dark maple bourbon).
Aubrey: Rez Meetz Urban Zesty Salsa (Durango based); Abeja Hive Honey Farm duck eggs (local, from my friend Tally, who you may know from Buckley’s Homestead Supply, now named hatch & gather); Hinman Pie hand pies (a Denver artisan bakery).
And here’s our full tour through the retail market and part of the attached liquor store:
A nostalgic taste of The Rey
In June 2024 here in Side Dish, I foretold of The Return of the King. No, not the epic Lord of the Rings film (actually, it did drag on in spots …), but The Rey taco truck. It’s the new incarnation of the New Mexico cuisine-inspired, legacy business El Taco Rey, operated by family members (twin sisters Jana Aguilar Mitchell and Judy Aguilar Allen).
I finally make it by to pick up some to-go food this week, catching them at their regular spot at Platte Avenue and Murray Boulevard (where they typically set up Wednesdays and Fridays, 11 a.m. to 4 p.m.). The menu’s been paired down from the OG at the brick-and-mortar (to remove the abundance of combo plates), but all the classic family recipes are there. Now you can grab à la carte items for between $4 and $9 or get a dinner ($13.99) which comes with rice and beans and an extra flour tortilla.
I have to order my old favorite, the avocado-pork burrito, smothered with pork green chile. It was my and several of my colleagues’ go-to item back during our days in the former Colorado Springs Independent newsroom, which was located just a couple blocks away from El Taco Rey. It was one of the closest places to grab a bite when we were in the weeds on deadline, and thankfully a delicious option. The only drawback was how I wished I could take a nap after dining, because the heavy comfort food (a gut-bomb in the best kind of way) would make me sleepy right when I needed to be productive. (Hey — now I work from home! I can nap … except I don’t, ’cuz I have too much shit to do still, and I’m just as stringent of a boss on myself.)
Anyway, the dish hasn’t changed a bit, as confirmed by a big dude who pulls up on a motorcycle and chats me up while I’m waiting for my number to be called. (He razzes me for my S1DEDSH vanity plate, which I explain is free marketing for my business, not intended to be douchey. I refrain from telling him he should probably wear a helmet. I think we’re best friends already.) He tells me that he’s known the Aguilar family for decades, and that the sisters cook dutifully and consistently, from the heart. “It’s the same recipes, the same food,” he says. I look at who else is in line and note the wide diversity of clientele, from an older white woman with a fancy purse and her hair done up, to Hispanic middle-aged workers and a mom and her teenage daughters. Yep, this is all peoples’ food.
Back at home, I devour the lightly herbal-spiced Mexican rice (broken style, with incomplete grains) and runny, puréed beans, blended with the smothering green chile. That chile’s mildly spicy, with big tender pork hunks and a little starchiness to the texture, more of an opaque than thick, chunky, chile-heavy style. Inside the soft (and by now a little mushy due to time-in-transport) tortilla, I find pockets of creamy avocado and small, flavorful pork pieces in a red chile sauce. Combined with the smothering chile, the heat/spice levels stay an even medium, smoldering but never amplifying or building to a burn. It’s a satisfying bite through-and-through, and thankfully still available in the marketplace. Long live The King.
Bites & Bits
• Voters in the Gazette’s recent 2025 Taco Takedown contest ultimately selected El Chapin Food Truck as this year’s champion. The truck, parked permanently at Ranch Foods Direct’s Fillmore Street retail market (where they utilize RFD’s sustainably farmed meats), knocked out 15 competitors to take top honors. Those included strong brands like Dos Santos (the runner up), Huevones Food Truck, Por Favor Tacos & Tragos and Tepex. El Chapin owners Luis Guerra and Paula Mayo and their family hosted an open Tacos Fiesta thank-you party for the community on April 15, giving out free tacos to attendees. In a short acceptance speech during the fiesta, Guerra said, “Everyone here is family, so thank you.” (Relatedly: If you still haven’t hit El Chapin Handmade Burgers & Shakes, a second food truck also on site at RFD, adjacent to the taco truck, you should. Grab a Callicrate beef cheeseburger on a Sourdough Boulangerie bun, with tallow fries included, for only $8.99. Unbeatable.)
• John Kuespert, Area Chef for SSA Group — who operates food and drink services for Cheyenne Mountain Zoo and Flame Cafe at the United State Olympic & Paralympic Museum, who I’ve written about here and here — announced this week that he’ll be leaving his post here after nearly four years. Side Dish reached out to him to find out what he’s up to next, and he says, “I’m headed to Portland, Maine. I am taking over a culinary company out there called 58 Culinary, a part of the Prentice Hospitality Group. Opportunity of a lifetime! We [he and his family] are very excited.” Best of luck to him in the new endeavors, and cheers for contributing to the improvement of the Springs’ culinary scene while he was posted here.
• Last weekend, I ran into Piglatin Cocina Chef/Owner Andres Velez, who also operates several food stalls at COATI. He told me the Haole Hawaiian Grindz concept has returned to the food hall after failing to launch in brick-and-mortar form at 26 E. Kiowa St. last year. Management has shifted and it’s now partly under his oversight, but still serving poke bowls and Hawaiian items like Spam Musubi, Loco Moco and Huli Huli Chicken. (*Relatedly: Two other cool local spots for Hawaiian food if you haven’t been, and that I’ve written about in Side Dish are Roots Cafe and Aloha Hawaiian BBQ & Ramen.)
• The Chicken Salad Chick chain is opening a second Colorado Springs location, at 9291 Highland Ridge Heights. The first, at 5660 Barnes Road, opened in mid 2023. The new spot will host a grand opening celebration starting at 10 a.m., April 23, with giveaways for suckers (I mean, devoted fans) who queue to be the first 100 in the door.
• Also in chain news, a Pittsburgh-launched brand (dating back to 1914) named MilkShake Factory now has a local franchise (owned by Jon and Micayla Bahr) open at 9291 Highland Ridge Heights in the Briargate shopping center. It’s open daily, noon to 10 p.m. The spot soft-opened in late March and will host a grand opening celebration on April 26, with BOGO milkshakes and sundaes from noon to 4 p.m., plus giveaways and such. MilkShake Factory makes its own signature ice cream in-store daily, “ensuring an unforgettable dessert experience with every sip and bite.” (Sorry, I just had to quote from some of the superlative press release language that slays me every time.)
• Lastly in chain news this week, Cheba Hut will celebrate 4/20 all this weekend. (Of course it will — what else is a self-respecting, marijuana-themed sub shop to do?) I received a press released titled “Wanna Get Toasted on 4/20? I was Referring to a Cheba Hut Sub. What Were You Thinking?” (Touché, Cheba Hut.) As part of festivities, they’re giving away their limited edition, annual 4/20 frisbees and selling all “nug-sized subs” (4-inch sandwiches) for $4.20. Here’s more info in case you wanna partake (unless you plan to pass-pass-no-puff).
Side Dish Dozen happenings
Four by Brother Luck: Our new spring menu features a four-course vegan tasting menu, made with just as much care and creativity as our regular options. Reserve a seat for our next Top Chef dinner, May 14, with guest Manny Barella (season 21). Tuesdays at 5 p.m. at Eleven18 catch libation themed trivia.
The Seared Steer Steakhouse: We’re serving April 19 starting at 4 p.m.; reservations not required. We smoke everything (including our charcuterie boards). Start with our beef bone marrow or brisket meatballs. Entrées include giant steak cuts, prime rib, short ribs and chicken fried bison. All fried items are cooked in beef tallow and all sides, sauces and desserts are made from scratch by us. Tallow Be Thy Name.
Red Gravy: Don’t let the Tejon Street construction keep you from us; we have free, two-hour parking vouchers for your convenience. Come for Meatball Mondays and Wine Wednesdays. Or blueberry gooey buttercake and tiramisu crème brûlée anytime!
Bristol Brewing Company: Yellow Kite Pilsner is back for the season! Summer’s great go-to is light, refreshing, and has a distinctive hint of hops to keep things interesting. Find it on draft around town and in six pack bottles at the store. The Great Craft Beer Egg Hunt is back too: April 20, 9 a.m.
Rasta Pasta: Have you tried our Caribbean Curry Dippin’ Bread? Six pieces of our world-famous garlic bread and a sweet, savory, spicy dipping sauce that you can't find anywhere else. Insider hack: Order it with the Tortellini Jamaica Mon and dip your torts in the leftover sauce.
bird tree cafe: Happy hours, 3-6 p.m. daily. We have kolaches: savory flavors (sausage, cheddar-sausage or sausage-cheddar-jalapeño) and sweet (with rotating house-made jams) in our homemade pastry dough.
Upcoming events
April 19: PizzAria 1-Year Anniversary Celebration. 4-8 p.m., throwback to the three original pizzas sold at opening: tomato ($12), cheese ($15) or pepperoni ($22). Walk-up, or call ahead recommended. (Read prior Side Dish coverage of PizzAria here.)
April 19: Collaboration Fest in Westminster. Featuring 180-plus breweries and 130-plus unique beers made just for the fest.
April 22: Earth Day Dine-Back at Phantom Canyon. Ten percent of all dine-in sales will benefit Palmer Land Conservancy. Plus, anyone who hikes the Manitou Incline on Earth Day (proving it with a timestamped photo from the top) can drop in for a free pint of Dos Lunas Lager.
April 26: 18th Annual Spring Wine Extravaganza at The Winery at Holy Cross Abbey. 1-4 p.m. $45.
*April 27: Sip With Schnip Brunch Bash at Jax Fish House & Oyster Bar. 10 a.m. to 2 p.m. Join us for BOGO brunch or lunch entrées and enjoy items from the raw bar, plus specialty cocktails and good company.
April 29: Passport to Tuscany Wine Dinner at Pizzeria Rustica. Five courses, $89, benefitting CASA.
May 3: Isang Hapag, Isang Pamilya (One Table, One Family) dinner with Baon Supper Club at The Kamayan Hideaway by Lumpia Lheas. As part of Mile High Asian Food Week. Seatings at 5:30 and 8 p.m.; five courses, $100.
Parting shot(s)
On April 17 I had the honor of co-judging the 2025 Worldwide Mustard Competition at Colonel Mustard’s Sandwich Emporium. It’s put on by the National Mustard Museum, based out of Middleton, Wisconsin — home to the world’s largest mustard collection, counting some 6,000-plus from 70 countries.
According to Colonel Mustard’s co-owner Karrie Williams, our tasting was one of only six across the country. Other judges include concessionaires for the Texas Rangers and New York Mets, reps with both Aramark and Paul W Marks food distributors, and the New York Times’ Wirecutter team. (Spicy!)
Our challenge was to try 18 different mustards, each which had already won top honors in their respective category — from American Yellow, Dijon and honey mustard to deli mustard, fruited mustard and even an “exotic” category (in this case a curry mustard). We had to rank them in order of personal favorites, from 1 to 18, and then hand them over to Colonel Mustard’s co-owner Mark Jakusovszky (who hand tabulated totals on a yellow ledger sheet, displayed in the below photo; of course they use yellow paper there, duh).
My personal favorite was the Whole Seed mustard, also referred to as pickled mustard seeds. According to a “categorical attributes” handout, “… they may be sweet, tangy and can contain fruit, peppers, herbs or spices.” We didn’t see labels for any samples so I’m not sure what was in this mustard, but in chatting with fellow judge, Chef Amy Fairbanks, we agreed there was a really interesting umami element and some fermented funk of some sort that made it taste wild and interesting. Another favorite amongst our whole judging group — to be clear we all scored our own sheets and didn’t influence one another’s rankings — was a cranberry mustard in the fruited category, which held a vibrant spice and really nice tart-sweet-tangy-sour balance.
Williams wasn’t sure when the final results will be tabulated back in Wisconsin, so for now that’s all I know.