Growing up in the Southwest in the 90s and early 2000s, a lot of unfortunate youth only knew Mexican food by way of the casual family-style restaurant. Johnny Curiel hadn’t come to town yet, Manny Barella was still in Monterrey, and it would be many years before Lucina was even one of Erasmo Casiano’s far-off daydreams. So a lot of us ended up sneaking our first sip of tequila at one of the local margarita mills, chasing the hooch down with enchiladas, burritos, rellenos and combo plates that tended to be more cheese than whatever was ostensibly hidden underneath. Outside of early flirtations with Jose Cuervo, most of these experiences were nondescript, the meals eventually combining into one montage memory filed under just ok.
Despite its appearance, Los Dos Potrillos is not one of these places. Sure, there are some similarities. Margaritas are a mainstay and plenty of hungry people still get full off of free chips. Like many family-style joints, each of the six locations is a big room, and depending on which one you hit, you’ll see between 300 – 400 seats. On any given night, most of these seats are usually full.
But unlike some of its more mundane competitors, where bored waitstaff gloomily mumble about the risks of hot plates and burnt fingers, Los Dos Potrillos is all heart.
The first restaurant that the Ramirez family debuted was in 2002. Originally opened by husband and wife José and Martha Ramirez, the Centennial location served classic plates like street tacos, bean burritos and sturdy portions of carnitas. Most of the recipes were crafted a generation back, in the individual kitchens of the parents of both José and Martha.
In the 24 years since the first Los Dos Patrillos opened its doors, the Ramirez family opened five additional spots in Littleton, Parker, Highlands Ranch, Castle Rock and Denver. In 2019, José and Martha passed the torch to their sons Daniel and Luis, who now operate the business as CEO and COO.
Since taking over, the Martinez brothers have successfully put their own spin on the business. Recently, the two decided to actively display their family’s story, one that the previous generation felt was better left unsaid. “We really started talking about our history and story this year, going back to the fundamentals of what made Los Dos, Los Dos,” said Daniel.
In July, the Los Dos Potrillos in Littleton reopened after over a year of construction. A 2026 fire had shut the place down, allowing the Ramirez brothers some time to reassess and reforge the business with the future in mind. A phoenix emerged from the ashes. The newly renovated space is set to serve as the prototype for all future Los Dos Potrillos endeavors.
While Los Dos Potrillos has always been about family, the new game plan truly puts kinfolk first. The foyer is filled with old family pictures, and the main dining room has an ofrenda-like altar that’s covered in a few photos, some tequila, an old tobacco tin and other remnants of generations past. “I started going deeper into our photos and videos and having conversations with my aunts and uncles,” said Daniel.
In beginning to truly display the trials and successes of their forebears, the Ramirez brothers have turned what was already an inviting concept into one that’s downright sincere. “My grandma always said ‘donde come uno, come cien,’ where one eats, one hundred eat. When a guest sees those photos, they are part of a real story,” said Daniel. “As new guests come and enjoy our family recipes, we are adding another seat to my grandma’s table. They are now part of the tradition. There is always enough room for one more person.”
In August, Los Dos Potrillos added some new menu items to its already robust book. The gorditas are a good place to start, especially the ones filled with chicharonnes en salsa verde. And for anyone on the hungry side, the new tortas are sturdy and served with fries.
Still, some of the best items are the ones that have been there since day one. Never leave without getting the chili relleno nachos, crispy chopped chili rellenos topped with pork green chile, Monterey Jack cheese and pico de gallo. The menudo is also a must. Los Dos Potrillos’ version doesn’t skimp on the hominy and beef tripe, and isn’t just reserved for Sundays.
On paper, many of the dishes don’t look so different from those served by their more generic peers. So why go out of the way for one of Los Dos Potrillos’ #10 cheese enchilada, chile relleno, and beef and bean burrito? At no point in the family’s journey did they compromise the essentials. No matter how much cheese there is, there are never any shortcuts.
Where many have failed, Los Dos Potrillos has cracked the formula. There’s some power behind holding onto tradition. The giant restaurants arrived by way of tough, but ultimately human, shoulders. Daniel and Luis clearly know this, and continue to give recognition, particularly as they carry the concept into the future. The recipes live on, enjoyed by thousands of people a day, forever honoring the originators who aren’t here to see just how many mouths they’ve fed.
Los Dos Potrillos has six locations across the Front Range.
Photos courtesy of Gerardo Ramirez.
