Los Olivos is open and so much more to enjoy!!!

First an apology.  Due to the wonders of modern password technology I was unable to access the blog for a while.  Now that I am back everything will be updated.

Los Olivos de Denver is open and we were happily busy even during SMA's traditionally slow time. 

Our hours are the same ... Wednesday thru Saturday ... noon to 8. 

Same phone number. 

Our menu is similar and during June we will be bringing on a variety of appetizers.  As soon as that is done we will turn our attention to drinks and  desserts. 

The place is much bigger ... with ultimately 4 dining areas including a Jacaranda shade covered garden.   

We are at 20 de enero sur #44.  This is just off Stirling Dickinson 5 doors up from Pet Vet.  There is no street sign, so remember Pet Vet.  Since it is a one way entering Stirling Dickinson, the easiest thing with a car is to go up the one way street before or after and circle the block.

Lots of parking.  Lots. 

We have a Bose speaker system.  Not too loud and that's fun to listen to. 

Sign is easy to spot over our door. 

We are now offering lunch time sandwiches ... and the first is 

  Sausage Baguettine                  60 Pesos 

A now-that’s-different sandwich!   
Italian sausage, drizzled in marinara sauce,  served on a baguettine.   
A Bagueattine is a tiny Baguette.  
Sized for one.   
Crunchy.  Baked by an Italian. 

Denver now has a staff and a 10 burner kitchen so he is working on specials.  I will email out a notice late Sunday evening about what we are planning.  If you want to be on that list, contact me here. 

Denver's Last Supper

With (mock) tears, Denver’s Olivo Verde announced Saturday, the 24th was the final opportunity to (almost) lick your plate clean in their present (hard to find) location. 

They served their Last Supper and close their doors a last time Saturday

With (true) joy, Denver announces that he will soon be back cooking in a new (easy to find) location with a (delightful) new name and a (happy) expanded staff.  

After a bit of a rest, we will begin renovations on Monday, 6 April.  

There will be heaps more seating in several dining areas.  Plus home delivery, catering, whatever your little (foodie) heart desires.  

There will be a larger kitchen in which to unleash Denver … so you can expect more variety, desserts, appetizers, (non-alcoholic) drinks in addition to wine and beer.   Lots of surprises. 

It is a restful place … not on a busy street … lots of parking … easy to get there by taxi, foot, bus or car … everything fresh and clean.  

We do not know how long the transition to Denver’s Los Olivos will take … but you can find out several ways: 

Follow the announcements on this blog … 

Get on our email list … 

Email the elf

Peek in on our progress … 

Calle 20 de Enero #44, San Antonio 

3 doors up from Stirling Dickenson . same side as Pet Vet 

Call . same number . recorded message 

415 . 150 . 0239

Please help spread the word. 

Oh yeah … there was joy in the kitchen when we learned our little place took #8 in this years SMART’s awards (out of some 280 restaurants in SMA).  Little us, up against the well funded big guys. 

Thank you, thank you, thank you for all your (loving) support.  

Tuesday 3 March . Xoconostle and verdolagas soup

This time we go to the San Juan de Dios market … to shop in the stalls for the various unpronounceable ingredients. 

Xoconostle is a pale, almost white tuna ... the fruit of the nopal ... and different from the red ones normally seen.  

Verdolagas is a highly regarded leaf vegetable enjoyed world round ... except for north of the border, where ... silly people ... it is regarded as a weed.  

There will be a demonstration of the old ways of making the soup … and any modern adaptions necessary 

The chicken for the soup stock will likely be free range as it has a distinctive flavor.  Thankfully, here will not be a demonstration of the early stages of preparation.

There will also be other accompaniments demonstrated along with fresh, hand made tortillas.   If you need a vegetarian option, let us know in advance. 

You can attend the Market tour ($150 pesos) … the Experience ($350 pesos) … or both ($450 pesos) 

Reservations are strongly recommended as the classes are limited in size.  If you have reserved and paid in advance, your place is assured. 

Market tour … San Juan de Dios Church … noon … go down Canal, turn right on San Antonio about mid-way down ... and it is 1 block over.

Experience … at the restaurant … 1:00.

Reservations by email (link here).  Payments at the restaurant. 

Tuesday 24 February . Xoconostle and verdolagas soup

This time we go to the San Juan de Dios market … to shop in the stalls for the various unpronounceable ingredients. 

Xoconostle is a pale, almost white tuna ... the fruit of the nopal ... and different from the red ones normally seen.  

Verdolagas is a highly regarded leaf vegetable enjoyed world round ... except for north of the border, where ... silly people ... it is regarded as a weed.  

There will be a demonstration of the old ways of making the soup … and any modern adaptions necessary 

The chicken for the soup stock will likely be free range as it has a distinctive flavor.  Thankfully, here will not be a demonstration of the early stages of preparation.

There will also be other accompaniments demonstrated along with fresh, hand made tortillas.   If you need a vegetarian option, let us know in advance. 

You can attend the Market tour ($150 pesos) … the Experience ($350 pesos) … or both ($450 pesos) 

Reservations are strongly recommended as the classes are limited in size.  If you have reserved and paid in advance, your place is assured. 

Market tour … San Juan de Dios Church … noon … go down Canal, turn right on San Antonio about mid-way down ... and it is 1 block over.

Experience … at the restaurant … 1:00.

Reservations by email (link here).  Payments at the restaurant. 

Reservations ... and quiet times

Reservations

It has gotten quite busy, so reservations are recommended most for dinner, from 6 on.  Between noon and 2 can get a little crowded too.  Reservations are NOT mandatory, and if we have a space we will accommodate you.  

Quiet times

Between say 2 and 5 it is quieter.  This is when you can get your take away or delivery faster.  It is also a good time if you want more individual attention. 

Tuesday 17 February . Nopal

Field trip . leave from restaurant at noon 

       Into the campo we go ... to learn how to harvest cactus pads.  

       Gloves are optional ... (this is a joke and they are NOT needed)

       Leave from the restaurant at noon ... directions to your right 

Class . in the restaurant at 1:00

       We will stuff the large leaves we gathered 

       Stuffing is  nopales, sausage ... and goat cheese from a near by rancho ... 

                         or optional vegetarian 

       We will also make tortillas 

       And some other things 

        It will not last past 3:00 pm 


Please email me for reservations or questions 

2 classes a week may happen

When demand demands it … we will hold two classes a week.  Demand seems to be rapidly happening. 

They will be Monday and Tuesday.  Email us your comments here