Chiltepin Mexican Grill | Our Story
Named after the wildest chile in Mexico
The chiltepin is one of the oldest wild peppers in Mexican culinary history — small, fiery, and native to northern Mexico and the American Southwest. It's never been domesticated. Neither have we.
Family recipes, made from scratch daily
Every protein is prepared in-house, tortillas are hand-made, and salsas are made from scratch each morning. That's not a selling point — it's just how generational recipes work.
Regional Mexican, done with intention
The menu goes well beyond Tex-Mex. Cochinita pibil is Yucatán-style slow-roasted pork, adobada is chile-marinated pork with deep tradition, and barbacoa brings something different again — each protein carries its region.
The birria program
Birria is a slow-braised beef stew from Jalisco, and it's at the center of what we're known for — birria tacos, quesabirria, birria quesadilla, Pizza Birria, and a side of consomé for dipping. Every batch is made in-house.
Open early, open late
We're open at 6:30 AM for breakfast burritos and commuters, and we stay open until midnight on Fridays and Saturdays for everyone else. Colorado Springs needed a place like this — so we built one.
The name behind the grill
A chiltepin chile has never been tamed into a cultivated crop — it still grows wild, just as it always has. That independence is what we cook by: bold flavors, honest ingredients, no compromises.