There are a lot of reasons to head downtown and dine at Kachina Cantina. The setting is bright and fun, the food tasty and easy to share, and the location a great kick off point for a day in the neighborhood. Now, with chef Carlos Fierro at the helm, leading both the restaurant and the cocktail lounge Poka Lola Social Club next door, it’s a great time to get acquainted with old favorites and new menu items.
The Chef
Chef Carlos Fierro was born and raised in San Diego, and he spent most of his life basking in the sun of Southern California. For him, cooking was a part of everyday life. As a child he would watch his grandma cook in the kitchen, and as he got older Fierro wanted to learn how to prepare food for himself. He watched a lot of cooking shows, often spending more time in the kitchen than studying at school.
Oddly, he first he thought he would go into accounting or finance after high school. But once he really thought about that path for a hot minute, Fierro said he knew it would be too boring for him. So he did what he had loved doing his whole life, he went into cooking.
After years of being a self-taught chef, he focused on techniques and cooking skills at San Diego Culinary Institute. After the program he moved on, taking his first restaurant job at The Oceanaire Seafood Room in San Diego as a line cook. Seafood remained a focus for the chef, and eventually he became a supervisor at Water Grill in San Diego and a sous chef at King’s Seafood Company in San Jose.
It was with King’s when he decided to leave California. At the time the company had plans to expand to Denver. In 2023 he came to check it out, and fell in love with the city.
“I came with the opening team and I ended up staying,” he said. “The mountains drew me in, and I like hiking and skiing, though I am not very good at it.”
What he is good at is cooking and creating delicious meals. In Denver Fierro helped open the Water Grill, showcasing his skills with seafood once again. He joined Sage Hospitality and by proxy became the executive chef of Kachina Cantina and Poka Lola in 2024.
When not working, the chef still watches a lot of Food Network Shows and Top Chef. Fierro also enjoys football, basketball, and playing golf. Though honestly, he added, he does work at the restaurant a lot.
“I am very passionate about what I do, and people enjoy what I do,” he said. “There’s a lot of passion behind the food.”
As for ever being on one of his beloved cooking shows, don’t bet on it.
“I enjoy watching the show but it’s not something I would want to do,” he said over the phone. “The extra drama for the TV factor, no thanks, I just want to cook.”
The Restaurant
Kachina Cantina opened in the Dairy Block in 2017, one of the first restaurants to grace the space. Technically it’s part of the Maven Hotel, but it feels more like a stand-alone spot thanks to the large lounge area that connects to Denver Milk Market.
Inside the large, colorful space, diners can choose from high-top tables to banquets paired with chairs to bar seating. A large mural stretches across one wall, and nods to the southwestern-meets-Mexican cuisine pop up all around the restaurant.
Outside a small patio flanks the street, with an indoor-outdoor bar situated for easy access. An intimate inside patio right in front of the restaurant is perfect for larger groups looking for a spot off to the side.
The Menu
Recently chef Fiorre debuted a new menu, highlighting his love of seafood in southwestern and Mexican preparations. Order the showstopping whole roasted snapper ($38) with jalapeños, fresno peppers, ginger, shallots, toasted pepitas, lime, and arroz verde. It’s a stunning plate, and great to share with friends.
“I was looking at the menu we had and it felt it needed more refinement,” said Fiorre. “Since my background is seafood I thought we need an elevated seafood dish to push the experience.”
New to the starter menu is the light and bright Hamachi Aguachile ($22), comforting Hatch Green Chili Baked Hominy ($12), and Charred Brussels & Chorizo ($13). Aside from the fantastic fish, the main course line up features a beautiful grilled chicken bathed in mole negro ($30) and Shrimp Achiote ($25) served with mango slaw and green rice.
“I will keep on working on the menu, put on specials, and push the envelope on the food,” added the chef. “It’s going to keep on getting better.”
Classic three-taco taco plates ($18) remain a menu staple. As does the line up of salsas ($4.50 each), sides of fry bread ($4), and hearty salads. On the dessert side there’s a whimsical take on the old school Choco-Tacos (RIP), though the Xoco Taco ($10) offers quality ingredients while still providing that nostalgia. You can order one solo for $6, but why limit yourself.
The Kachina Cantina Takeover
On Thursday, May 7, chef Fierro will take over DiningOut Denver’s social media stories to show us a day in his life. A lot of what we will see is the restaurant itself and the colorful dishes the chef whips out. He promises some of the new items will be on the feed, and we are really hoping he showcases that Instagram-worthy snapper.
Follow along during the day and see what the big deal is. Plus, you have the chance to win a $100 gift card and get a taste of the new menu. To enter, make sure to follow @DiningOutDNVR and @KachinaDenver on Instagram, “like” the giveaway post on Instagram, and tag friends who might not follow one or the other. Each tag gets you an extra entry.
Visit Kachina Cantina for lunch Monday through Friday from 11 a.m. to 3 p.m.; dinner Sunday through Thursday from 5 to 9 p.m., and Friday and Saturday from 5 to 10 p.m.; and brunch Saturday and Sunday from 11 a.m. to 3 p.m. 1890 Wazee St., Denver, kachinadenver.com
