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Bold Flavors to Warm the Soul

Bursting with cilantro, tomato pico de gallo, refried beans, shredded pork and warm salsa, José Muldoon’s pork tostadas are sure to warm your soul on a cold winter’s night, especially when accompanied by one of their legendary margaritas.

Bursting with cilantro, tomato pico de gallo, refried beans, shredded pork and warm salsa, José Muldoon’s pork tostadas are sure to warm your soul on a cold winter’s night, especially when accompanied by one of their legendary margaritas.

José Muldoon’s

When temperatures hover in the teens, you’ll enjoy cozying up to one of José’s three fireplaces or their heated outdoor fire pit with a bowl of mean green chili and one of their legendary margaritas.
For almost 40 years, this downtown treasure has welcomed generations of Springs residents to experience authentic Mexican favorites from their all-time favorite Pollo Topolobampo - shredded chicken and guacamole wrapped in a flour tortilla and arranged like the Mexican flag - to their brand new Sweet and Spicy Tacos. A tasty blend of grilled chicken fajita meat and mango salsa, these tacos are sure to deliver a kick.

The stucco and brick walls hold framed certificates extolling José’s many accolades from countless Best of the Springs awards to an actual citation from the Guinness Book of World Records for the largest margarita in 1999. Their bathtub-filled margarita included boxes of Kosher salt around the rim to certify that it was on the rocks with salt!

The happening bar, with its loyal following and experienced staff, carries 50 tequilas and 20 different Mexican beers. If you can’t decide, order a taster tray of five different margaritas.
None of José’s traditions has had more of an impact than Taco Tuesdays with its 99-cent tacos offered year round. According to Luke Travins, co-owner of Concept Restaurants, “It’s taken on a life of its own. The day starts out with Palmer’s senior class knocking on the door to open up early so they can eat their tacos and get back to class on time. Then it’s packed for lunch and dinner.”
Every year, José’s is a destination for Colorado College class reunions. As alumni hoist their glasses to José’s, it’s with a touch of nostalgia to the place whose memories will last with them forever.

José’s Traditional House Salsa

Serves 8

1 quart whole peeled tomatoes with juice
1/4 c. diced yellow onion
1 tsp. each cumin, granulated garlic, and hot chile powder
1/2 c. cilantro, chopped
2 1/2 t. salt

Purée in food processor to desired consistency.

Sonterra Innovative Southwest Grill

Enter Sonterra on a snowy night and you’re immediately captivated by bold Southwestern colors and textures, warm stone work and the softness of the painted cloud-filled sky. The energy is indescribable - from the buzz of happy diners to the exciting vibe of their flamenco guitarist.

Chef Josh Davis’s Southwest cuisine is a perfect compliment to the décor. His seasonally changing menu items incorporate Colorado ingredients, and his daily specials use innovative techniques, like the multi-spiced dry rub on the Green Chili Pork Enchiladas.

Menu selections like the Tableside Guacamole and Coconut Shrimp have been offered since their opening in 2003 and continue to be crowd favorites. While newer offerings like the Blue Corn Shrimp and Lobster Enchiladas with Roasted Corn Green Chili keep the menu new and exciting.

The polished granite bar, with its signature drinks, is a hip and trendy gathering place. For a special treat, try their Original Strawberry Jalapeno Margarita, voted one of the top five margaritas in the country by AOL Travel in 2011. Or if you’re looking for a more tropical flair, indulge in their Pineapple Martini - an exciting blend of pineapples and vodka marinated for four weeks in a five-gallon infusion jar.

Don’t forget to ask about Sonterra’s Happy Hour. Offered six days a week, you can enjoy incredible drink specials and a selection of $3 tapas, including Guacamole, Ceviche, Fish Tacos and Steak Taco Al Carbon.

In addition to offering outstanding food, what’s most important to Randy Price, President of the Rocky Mountain Restaurant Group, is his guest-centered philosophy. “We genuinely appreciate the fact that our guests choose to dine with us. At Sonterra, we treat all of our employees as family and all of our guests as friends.”

And it shows.   

Sonterra’s Tableside Guacamole

Serves 4

2 avocados, halved
1/4 c. chopped Roma tomato
1/4 c. fresh cilantro
2 T. chopped onion
the juice of one fresh lime
the juice of 1/4 fresh orange
fresh garlic, cracked pepper and cracked sea salt to taste

Mash the above ingredients to a rough consistency (rustic look), garnish with a fresh cilantro sprig and serve immediately with freshly cooked chips. Compliment with Sonterra’s award-winning Strawberry Jalapeno Margarita.