Three new restaurant concepts will soon offer delicious fare to Denver area residents through a virtual kitchen. PS Food Concepts owner and chef Alex Rodriguez hopes to have a soft opening for lunch only at D. CO Stir Fry Burrito, Diego’s Tacos Y Birria, and Denver Fusion Bowl later this month.
Rodriguez told What Now Denver the kitchen is complete at 2171 S. Grape St., Denver, CO 80222, but he is still in the process of purchasing food preparation equipment.
Rodriguez has extensive experience working as a chef and general manager in the restaurant industry and previously owned Asian restaurants in Utah. He sold the restaurants three years ago and moved to Denver.
Dishes from the three concepts will be available for delivery or pickup. Hungry diners can order menu items via Uber Eats, DoorDash, and Grubhub or place an order and pay at a kiosk at the location on Grape Street. Some picnic tables are available onsite for outdoor seating.
“The idea here was to really give people a variety of things,” Rodriguez said. D. CO Stir Fry Burrito is an innovative concept that features dishes created in a true Mandarin-style wok. “Great, fresh ingredients—everything is going to be made from scratch,” Rodriguez said. “That menu is actually one of the bigger ones, more intricate ones.”
D. CO Stir Fry Burrito dishes offer traditional flavors of sweet and sour pork, Kung Pao chicken, and sesame shrimp. Other burritos include stir fry ingredients with a choice of fried rice, jasmine rice, brown rice, or lo mein egg noodles served in a flour tortilla with a side of dipping sauce. Protein options include flank steak, pork, chicken breast, or shrimp.
Diego’s Taco Y Birria offers dishes developed from Rodriguez’s mother’s recipe. “I feel it is absolutely delicious, so I’m really hoping people feel the same way.”
Birria tacos are traditionally made with goat, but Diego’s Tacos Y Birria dishes will be made with beef. The meat is a chuck roast marinated for 24 hours and slowly cooked for five to six hours in a melting pot of seasonings and ingredients including a tomato-based sauce. The meat, onions, cilantro, and lime will be served in a flour or corn tortilla with a cup of broth.
Also on the menu will be the Carne Asada Mac and Cheese. “We actually experimented with that over the weekend, and it’s incredible. I love it,” Rodriguez shared.
The final concept, Denver Fusion Bowl, will offer a variety of Latino and Asian-inspired bowls featuring options of rice, proteins, and vegetables.
Plans are to begin serving lunch Tuesday-Saturday from 11:00 a.m.-2:00 p.m. Dinner hours from 4:00-8:00 p.m. will be added in the future.
As the virtual kitchen becomes more established, Rodriguez plans to open a catering branch offering dishes from all three concepts and more fine-dining options. Rodriguez hopes to build clientele and open the three concepts as dine-in restaurants in the future.
