“I grew up in Los Angeles on skateboards, bikes, and street tacos. Then I spent years traveling — chasing flavors all over the world, eating everything I could get my hands on. Telluride is where it all landed.
El Rhino is my offering back — honest food built from everywhere I’ve been. We’ve pressed our own tortillas and slow-braised carnitas here since 2013. Family owned, family run, one of the few left in the Village. No shortcuts, no corporate playbook. Just real food, made by hand, the way we like it.”
— Cody, behind the counter most days
One protein. Done our way.
On a trip through the Yucatán Peninsula, I discovered a taco style that changed how I thought about pork. When I opened El Rhino, slow-roasted pork shoulder became our focus.
In the early days, our kitchen was tiny and our equipment was limited. We had to be selective about what we served so we could keep the quality high and the process under control.
Over the years, that process has evolved into something distinctly ours, drawing from several traditions and shaped by years behind the counter. We season the pork with our own blend, roast it low and slow through the night, then flash-fry each order until the edges are crisp and the center stays tender.
Finished with fresh salsas and toppings, every bite has the balance of flavor and texture we’re after. Simple and focused, because we care about the experience. We serve it the way we want it to taste, and we keep refining it every time we step into the kitchen.
“Memorable, and maybe even a little emotional.”
Flavor comes from everywhere.
Made by hand. Every day.
Tortillas, pressed daily
Homemade corn tortillas every morning — the base of everything we do.
Carnitas, braised nightly
Slow-braised pork, every night, no shortcuts.
Coffee, roasted close
Our beans are roasted two miles from the shop.
One of the few
Family owned & operated in Mountain Village since 2013.