The majority of dishes at Super Mega Bien arrive at tables on brightly colored carts and include dishes like shrimp and octopus tostadas, delicate molotes and black-bean pupusas topped with quail eggs. These small pan-Latin American plates are bolstered with large format dishes, like mofongo and mixiote, all of which are meant to be shared.
Chef Dana Rodriguez has been involved in the Denver culinary scene for almost two decades and her newest restaurant, Super Mega Bien, hopes to encompass all her experiences as a Mexican immigrant with a passion for Latin American food. This new eatery will be Rodriguez’s second after opening Work & Class in 2014. While Work & Class served up American food with Mexican influences, Super Mega Bien draws inspiration from Brazil, Peru and all across Latin America while also incorporating elements of dim sum service.