Onefold opened its first location on 18th Ave. in Denver in 2015, building a breakfast menu around the owners' exposure to Filipino, Chinese, and Colorado-style Mexican food. The name comes from the Old English word for simple, and the founding idea was to strip the menu down to essentials: bacon fried rice, breakfast burritos, congee, fresh-squeezed OJ, and locally roasted drip coffee.
The burrito reflects that from-scratch approach — tortillas made traditionally with lard, potatoes fried in duck fat, green chili roasted nearby, and chicken stock worked into the filling, finished with sourced bacon and cheese. The kitchen cooks in animal fats across the board and uses avocado oil for its vegetarian dishes.
What started as weekly specials eventually became permanent menu additions, and the concept has grown to three Denver-area locations, now with a full bar and espresso program alongside the original scratch-made basics. The Uptown spot remains a compact, often-busy room that's built a steady following for its familiar plates.
The burrito reflects that from-scratch approach — tortillas made traditionally with lard, potatoes fried in duck fat, green chili roasted nearby, and chicken stock worked into the filling, finished with sourced bacon and cheese. The kitchen cooks in animal fats across the board and uses avocado oil for its vegetarian dishes.
What started as weekly specials eventually became permanent menu additions, and the concept has grown to three Denver-area locations, now with a full bar and espresso program alongside the original scratch-made basics. The Uptown spot remains a compact, often-busy room that's built a steady following for its familiar plates.