“I went to the CSU Lory student Center - the only Taco Bell that still has the new Shredded Beef Grill cheese dipping taco in Northern Colorado. I would order this all the time, if it wasn’t a limited menu item. Tasted great with the red dipping sauce.“
“Our dinner experience was AMAZiNG!! Our server Collin was the Best, had a warm and welcoming energy and kept taking great care of use besides being really busy with other tables! We hadn’t been out in a while and our experience here thanks to Collins was much needed and appreciated!! *Give him a raise* ServersPride=}“
“The girls who served me the day I went in were great! I sat at the bar with my chick friend for her bday….. they we professional and friendly. The restaurant was unable to accept cash that day and I witnessed another customer, a regular he called himself, be extremely rude. They handled the situation with clear communication and courtesy. I’ll definitely be back! Plus the shrimp tacos rocked my world:)“
“Tacos birria here we're quite good. Only reason for the point deduction was it was a pickup order and it very chaotic inside with no clear way to know what to do for pickups.Parking: It's close to a hotel so parking can be a little difficult to find at 5 pm“
“Our visit to Torchy’s tonight was delightful. After a very long day, we decided Taco Tuesday was in order and I’m so happy we stopped at the Fort Collins location. Right away, we were greeted by a very pleasant host, Ash, who was so welcoming and kind. Ash checked on us during our meal to make sure we were happy, brought us to-go boxes and chips, and then even bussed our empty plates. Ash’s exceptional service was more refreshing than our meals and drinks-if that’s possible. You will not regret coming to FoCo’s Torchy’s Tacos, and if you’re lucky, you might come in on a night that Ash is working. Thank you for a wonderful experience!“
“The food was tasty and well prepared for the most part. The black beans looked very unappetizing. I didn't attempt to taste them. My friend said they tasted like they were reheated in a microwave from the day before. Part of what makes eating out a wonderful experience for me is the atmosphere, which was great, and the employees. We got a waitress who was short & curt with us and obviously not happy to serve us. It does change the experience for me. I honestly don't know if I will give it a second try.“
“Rio Grande Mexican Restaurant is a staple in Colorado. I have been going to the location in Fort Collins since I was a little girl and have loved the restaurant since (the difference is now I get to imbibe in their famous margaritas)!We arrived at the restaurant and were seated in the main dining room. The aesthetic of the restaurant was that of a lively cantina; the place was packed, and everyone was having a good time. Our server Mark was stellar - he had great energy and was quick with service despite the busy restaurant. The General Manager was active on the restaurant floor, helping his staff and customers our entire meal.I started off our meal with The Classic Rio Marg made with a legendary mixture of tequila, salt and lime on the rocks. Nothing beats a Classic Rio Marg; each sip was fresh and crisp with the tequila balancing out the acidity of lime juice.The Chile Con Queso was made with a cheese blend and pico-de-gallo. This is my favorite queso in town - silky smooth with perfect cheesy taste.The Guacamole was made with pico-de-gallo, cilantro, & cotija cheese; it had a delicious punch of lime. The diced onions, tomatoes, and cilantro added crunch to the creamy guacamole.The Sauteed Chicken Enchiladas were made with Jack cheese & classic enchilada sauce. The tender & flavorful shredded chicken was stuffed in corn tortillas and smothered in sauce.The Steak Quesadilla was made with onion, serrano peppers, jack cheese, & Mexican spices. The crisp warm tortilla clung to plenty of melty jack cheese & grilled steak.The Crab & Shrimp Enchiladas were made with Atlantic red crab, shrimp, jack, and tomatillo sauce. The corn tortillas were generously filled with sweet seafood and coated in savory sauce.The Ahi Lettuce Wraps were a light, fresh seasonal offering. The cubed ahi tuna loaded the lettuce wraps with a nice citrus mandarin salsa.For dessert we had the Crispy Sopapilla made with tortilla dough, cinnamon, and sugar. The homemade sopapillas were dusted in cinnamon sugar and topped with cold, vanilla ice cream making for sweet bites. The fried, puffed dough was flakey and soft and stood out with a drizzle of honey.“