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Fidel’s Cocina and Bar… Tacos and Margaritas on the Patio, please!

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Manage episode 340004956 series 1931893
Content provided by The Modern Eater. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The Modern Eater or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Located at the old location of the Palisade Cafe, Fidel’s Cocina and Bar is the new spot to be at. Jeff Snook and Jody Corey with help from their dog, Fidel, started this place with two things in mind, energy and flavor. Tacos and margaritas on the patio are just an added bonus. Whether it is their spicy cucumber margarita or a plate of their poblano fries, you are in store for quite an experience at Fidel’s. They also offer an array of tacos, greens, and an impressive stable of spirits at their cozy bar. In the video below Jeff and Jody tell us how Fidel’s started and what it takes to run a restaurant in a day and age of skyrocketing inflation, labor shortages and food costs that are through the roof. Chef James Doxon from Vibe Concepts joins the discussion to add how his Denver based restaurant group is handling these very same issues.
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904 episodes

Artwork
iconShare
 
Manage episode 340004956 series 1931893
Content provided by The Modern Eater. All podcast content including episodes, graphics, and podcast descriptions are uploaded and provided directly by The Modern Eater or their podcast platform partner. If you believe someone is using your copyrighted work without your permission, you can follow the process outlined here https://player.fm/legal.
Located at the old location of the Palisade Cafe, Fidel’s Cocina and Bar is the new spot to be at. Jeff Snook and Jody Corey with help from their dog, Fidel, started this place with two things in mind, energy and flavor. Tacos and margaritas on the patio are just an added bonus. Whether it is their spicy cucumber margarita or a plate of their poblano fries, you are in store for quite an experience at Fidel’s. They also offer an array of tacos, greens, and an impressive stable of spirits at their cozy bar. In the video below Jeff and Jody tell us how Fidel’s started and what it takes to run a restaurant in a day and age of skyrocketing inflation, labor shortages and food costs that are through the roof. Chef James Doxon from Vibe Concepts joins the discussion to add how his Denver based restaurant group is handling these very same issues.
  continue reading

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