Cochino is Spanish for pig—and for a few additional meanings, listen below. Pigs hold a special place in our hearts and bellies. Big, beautiful beasts of the mud. You’ll find them lovingly celebrated throughout our taqueria and deliciously featured on our menu. You’ll also find an eclectic mix of Mexico City street food, tasty tacos and fresh takes on tequila. Viva la pig, no?   

the pigheads

Johnny ballen

COCHINO BOBO
Johnny’s love for good food and drink is matched only by his love for odds and ends. He’s a non-rehabilitated picker, amassing a collection of collectibles that will one day inhabit museums or second-hand stores. On one outing, Johnny found a cast-iron relief of a smiling pig. With plans for a taqueria already marinating in his mind, the pig immediately captured the spirit of what would become Cochino. (And a new collection of porcine characters grew, finding a home in the restaurant.) A native of Denver, Johnny is also the Bean Brains behind noted Denver eatery The Squeaky Bean Farm + Table.    

bryant reyes

EL JEFE CHEFE
Chef Bryant is happy when you’re happy. And the only way he knows how to make you happy is by making you seriously delicious food. Bryant spent some years growing up in Mexico City. There he gained an appreciation for the street food enjoyed by neighborhood workers after a long day—simple, flavorful meals served on the go. As his love for food grew, Bryant honed his skills at Denver’s Pinche Tacos and Dos Santos before teaming up with Johnny. Cochino’s playfully adventurous menu is influenced by Bryant’s early years, paying homage with the Fritos Locos and the Alambres, among others.

Paul jimenez

CANTINERO CABRON
Paul was once a teacher. He left the hallowed halls of academia behind to honorably offer an education on the finer points of a good cocktail. A native of Colorado, Paul’s path took him from the dish pit to serving to shucking oysters to tending bar. He’s worked at Jax, Cucina Colore and 1UP. With a background in classic cocktails, he’s donned a vest in the name of fanciness. These days, he’s happiest pouring a really, very, singularly, exceptionally good margarita. (For the purpose of this bio, let’s assume Paul taught English.)