It’s an indisputable fact that tacos and beer make a natural pairing. And as of this week, Denverites have a hybrid brewery and taco shop where they can enjoy them both.
MobCraft Dee Tacko, at 2403 Champa St. in Five Points, brings together two established businesses already serving drinkers and diners the aforementioned culinary staples.
MobCraft, which took over the former Liberati Brewing space, is an export from Wisconsin, where owner Henry Schwartz has been crowd-sourcing recipe ideas since opening in 2013. Schwartz, who actually grew up in Lakewood, plans to take the same approach in Denver and solicit beer flavors from customers, no matter how wacky they may sound.
Until the crowd-sourcing program is up and running in the Mile High City, MobCraft Dee Tacko will serve some of the beers brewed in Wisconsin, such as the Tipsy Tiger rice lager with turmeric and ginger, the Crush smoothie-style beer with passionfruit, orange and guava, and a few India pale ales. Brewers also created a Mexican lager exclusively to pair with Dee Tacko’s fare.
Dee Tacko comes to Denver by way of Pueblo, where the restaurant specializes in elevated tacos. Owner Juan Herrera plans to serve favorites such as the The Cure (shrimp, cheese, avocado, jalapeno, slaw), the COVID-19 (steak, pico de gallo, feta) and the Fungus Amongus (mushroom, avocado, slaw) to diners in Denver, in addition to a variety of salsas, guacamole and several different quesos.
Can’t decide what to get? Sample the menu with a beer-and-taco flight.
MobCraft Dee Tacko boasts 30 draft taps for beer, plus 10 cocktails on tap. Enjoy them while dining indoors or on the patio. It’s now open from 3 to 10 p.m. seven days a week and a spokesperson said hours will expand soon to include lunch.
Mark your calendar: The restaurant and brewery will be a hot spot during the week of the Great American Beer Festival. Special events include an IPA Throwdown on Oct. 6 and a Brewmasters Brunch on Oct. 9, among other happenings.
