Tacos, order of three
Barbacoa, al pastor off the trompo, carnitas or roasted poblano and squash.
Old Town since 2016
We nixtamalize the corn, so the tortillas taste like corn
Heirloom Oaxacan maize cooked with cal, ground on a volcanic stone mill every morning, and pressed to order. The barbacoa goes in at midnight and comes out at ten.
9 yrsin Old Town
6salsas made daily
40 lbmasa ground each morning
32mezcals and tequilas
The menu
Antojitos, tacos, platos and a Sunday brunch
The kitchen changes a few items with the season. Everything below is on year round.
Birria and consomé
Fridays through Sundays only, braised eight hours, served with a cup for dipping.
Enchiladas en mole
Mole negro built from 26 ingredients over two days, with chicken or roasted mushroom.
Ceviche de camarón
Shrimp cured in lime with cucumber, serrano and avocado, plus house tostadas.
Sunday brunch chilaquiles
House tortilla chips in salsa roja or verde with two eggs and crema.
Catering, per person
Taco bars and platter service for 20 or more, with the tortilla press brought on site.
Our kitchen
A family kitchen that refused to buy tortillas
Alma Reséndiz opened La Vecina in 2016 after twelve years cooking in other people's kitchens in Denver. The recipes come from her grandmother in Puebla, and the corn comes from a grower in Oaxaca. We tried bagged tortillas exactly once during a mill repair, and the staff would not let it happen again.
•Heirloom corn nixtamalized and stone ground in house each morning
•Six salsas made fresh daily, nothing from a jar
•Vegetarian and vegan versions of most dishes, cooked in separate pans
Reviews
What guests say
“You can taste the difference in the tortilla before you even get to the filling. I have not found this anywhere else in northern Colorado.”
Rafael G., Regular, Fort Collins
“The mole is a two day project and it shows. We drive up from Denver for it.”
Katie and Tom H., Anniversary dinner
“They catered our office party, pressed tortillas on site, and everyone talked about it for a month.”
Devon A., Catering client, Loveland
FAQ
Good to know
Do you take reservations?
Yes for parties of four or more, and we hold about a third of the dining room for walk ins every night. Friday and Saturday after 6pm books up several days ahead. The bar is always first come, first served.
Are your tortillas gluten free?
Our corn tortillas contain only corn, cal and water, and the mill and press handle no wheat. We do use flour tortillas for a few items and there is wheat in the kitchen, so we cannot call the space a dedicated gluten free facility. Tell your server and we will flag your ticket.
How spicy is the food?
Dishes come at a mild to medium heat by default so the chiles taste like something rather than just burning. The salsa selection runs from a smoky pasilla up to a habanero that we do warn people about. Ask for the heat guide and pick your own.
Do you do catering and large parties?
Yes, from 20 people up. Taco bar service starts at 22 dollars a head and we can bring the press on site for events within Larimer County. The back room seats 28 for private dinners with two weeks notice.
Contact
Come by or call ahead
Walk ins are always welcome at the bar. For groups, parties or catering, call and ask for Alma directly.
Phone(863) 555-0163
Address228 Linden St, Fort Collins, Colorado
HoursTue to Thu 11am to 9pm, Fri and Sat 11am to 10pm, Sun 10am to 3pm brunch, closed Mon
AreaOld Town Fort Collins, takeout and catering across Larimer County