La Loteria Taqueria

Name: La Loteria Taqueria
Address: 42 S Broadway, Denver, CO, 80209, US
Telephone: 720-389-9055
Price range: $$

Mexican$$

Call Directions Website Order online

42 S Broadway, Denver, CO 80209
720-389-9055
Last verified: September 2026

Aperitivos

Elote de Don José$8.50
Street white corn on the cob, chipotle crema, cotija, tajin, lime
Solo Nachos$11.50
Pepper jack, cheddar, pickled jalapeños, pico de gallo, sour cream, guacamole, pinto beans
Chihuahua Fundido$13.80
Mushrooms, jalapeños, pico de gallo, melted chihuahua and pepper jack cheeses, warmed flour tortilla and chips
Volcan De Maiz$9.20
White corn, chipotle crema, queso, cotija, corn chips
Carne Asada Fries$15.81
Marinated steak, mexican cheeses, crema, pico de gallo, guacamole, pork green chile

Tacos

Carne Asada$5.96
Grilled ribeye steak
Barbacoa$5.29
Slow cooked beef cheek
El Pollo$5.96
Roasted chicken
Camarones$6.40
Pacifico battered shrimp, habañero-cabbage slaw, pineapple salsa, flour tortilla
Birria$5.96
Slow cooked goat, consommé, cheese
La Loteria El Pastor$5.29
Rotisserie marinated pork, charred onion, pineapple, cilantro
Tinga de Pollo$6.40
Crispy tortilla, chipotle roasted chicken, stewed tomatoes, onion, queso fresco, crema
Crispy Baja$6.40
Pacifico battered white fish, habañero-cabbage slaw, pineapple salsa, flour tortilla
Calabacitas$5.29
- Vegetarian
Mexican squash, charred onion, tomato cream sauce, queso fresco
Fried Avocado$6.61
- Vegetarian
Cotija, roasted corn & black bean salsa, cilantro, chipotle crema
Lengua$6.61
Slow cooked cow tongue

Entradas

California Burrito$17.25
Carne asada, french fries, cheeses, crema, guacamole, pico de gallo, flour tortilla, smothered in green chile
Enchiladas Rojas$14.95
Chihuahua cheese, corn tortillas, shredded lettuce, avocado, pico de gallo, crema, guajillo sauce, cilantro rice, pinto beans
Enchiladas Verdes$14.95
Chihuahua cheese, corn tortillas, shredded lettuce, avocado, pico de gallo, crema, salsa verde, cilantro rice, pinto beans. Add any protein for additional charge
Aztec Bowl$12.65
Romaine, avocado, roasted corn, cilantro rice, black bean salsa, tomato, peppers, pepper jack & cheddar cheese, tortilla chips, cilantro lime vinaigrette. Add protein for additional charge
Loaded Quesadilla$13.80
Flour tortilla, pepper jack & chihuahua cheese, rice, pinto beans, pico de gallo, crema
#19 Breakfast Burrito$15.81
Scrambled eggs, chorizo, breakfast potatoes, cheddar & pepper jack, pico de gallo, smothered in pork green chile

Menu items and prices are approximate and may have changed — call the restaurant to confirm.

Dishes to know on this menu

Carne asada: Grilled beef, chopped or sliced for tacos, burritos and plates. Skirt, flank and other relatively thin cuts are common, with seasoning ranging from little more than salt to marinades containing citrus, garlic or other ingredients. Carne asada is particularly associated with northern Mexico and is also the name for the social tradition of gathering around a grill for a carne asada cookout. On this menu as: Carne Asada Fries · Carne Asada.
Enchiladas: Tortillas filled, rolled or folded and served with chile sauce or another sauce. Corn tortillas are traditional, but preparation varies widely by region. Rojas use a red sauce, while verdes use a green sauce. Enmoladas replace the chile sauce with mole, and enfrijoladas use a bean sauce. Enchiladas suizas are typically topped with a creamy green sauce and melted cheese. Tex-Mex enchiladas developed their own traditions, including versions topped with cheese, chile con carne or chile gravy. On this menu as: Enchiladas Rojas · Enchiladas Verdes.
Burritos: A flour tortilla wrapped around a filling. Northern Mexican burritos are often relatively slender and focused on one or two fillings such as beans, machaca or a guisado. In the United States, the form developed in several directions. San Francisco's Mission burrito is large and typically includes rice, beans and numerous fillings. San Diego's California burrito famously adds french fries. A wet burrito is covered in sauce and eaten with a knife and fork. On this menu as: California Burrito · #19 Breakfast Burrito.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: La Loteria El Pastor.
Barbacoa: A family of slow-cooked meat preparations rather than one single recipe. Traditional styles in central Mexico may use lamb or goat cooked slowly, historically in an earth oven and sometimes wrapped in maguey leaves. In northern Mexico and Texas, beef and especially beef cheek are common. Barbacoa is often associated with weekend mornings and may be served with a broth or consomé produced during cooking. On this menu as: Barbacoa.
Birria: A richly seasoned meat stew associated with Jalisco, traditionally made with goat but now frequently prepared with beef as well. The meat is braised with dried chiles and spices and may be served in a bowl with broth or used as a taco filling. Modern birria tacos are often griddled after the tortillas are dipped in the cooking fat. Add cheese and you'll commonly see the name quesabirria. A cup of consomé for dipping often comes alongside. On this menu as: Birria.