Authentic Mexican tacos with house-made tortillas have arrived at Denver’s Zeppelin Station courtesy of a Campobaja pop-up experience.
From June 14 – Aug 14 recipes developed by the Mexico City eatery will be available to diners seeking the bold bright flavors the seasonal seafood restaurant is known for delivering.
The eight item menu features three types of tacos (Grilled Octopus, Beef Cheek, and Adobo Vegetable), three tostadas (Red Shrimp Aguachile, Snapper Cevice, and Scallops), and two sides (a Fresh Corn Panna Cotta, Roasted Vegetable Salad).
Pictures of the Campobaja restaurant adorn the countertop at the pop-up. 
Drinks available for purchase are by local Colorado companies.
During a media preview event, I got to sample a few (but not all) of the items on the menu – including the Red Shrimp Aguachile Tostada and the Grilled Octopus and Beef Cheek Tacos (probably my favorite).
Red Shrimp Aguachile Tostada 
Beef Cheek, Grilled Octopus Tacos
Other items that looked delicious that I would consider ordering on a return visit were the Scallop and Snapper Cevice Tostadas.
Scallop Tostada 
Snapper Cevice
Campobaja’s food stall takeover is part of the latest installment of the Made in a City series by Eyes Open Project, which highlights the clothing, goods, art, and food from an international destination. The Made in Mexico City series will continue through November 2019, with Boulder’s Fortuna Chocolate rotating into the food stall once Campobaja departs.
Campobaja food stall at Zeppelin Station – 3501 Wazee St Suite #100, Denver, CO 80216, (720) 460-1978
Please note: Financial compensation was not received for this post. I was invited to a media preview by the PR firm working with Made in a City to come in to sample items off the menu. Opinions expressed here are my own.
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[…] that featured Mexico City-based experiences. I had a beet veggie salad and a ceviche tostada from Campobaja, which were both really […]