If you grew up in Denver, or even if you just moved here and someone told you to "go to Chubby’s," you’ve likely stepped into a local minefield of brand confusion. It’s a city-wide identity crisis. There are dozens of places with "Chubby" in the name—Chubby's on Federal, various family-run offshoots, and even a few imitators that just want a slice of the green chili pie. But if you're looking for the soul of North Denver, you’re looking for the original Chubby’s Denver menu founded by Stella Cordova.
Stella didn't just start a restaurant; she started a religion based on lard, heat, and hand-held flour tortillas. When she bought the little burger stand on 38th Avenue back in the 1960s, the menu was simple. It stayed simple. That’s the secret. You aren’t going there for a deconstructed taco or a craft cocktail. You’re going there because you want a heavy white paper bag soaked through with grease and the kind of green chili that makes your forehead sweat within three bites.
The Green Chili: The Heart of the Original Chubby’s Denver Menu
Everything starts and ends with the chili. It’s thick. It’s orange-hued. Honestly, it’s closer to a gravy than a soup. In the world of Colorado-style green chili, there are two camps: the "pork-heavy soup" crowd and the "Chubby’s thick" crowd. Stella’s version won.
The original Chubby’s Denver menu doesn't mess around with mild or medium. There is one heat level: Hot. Maybe "Denver Hot" is a better term. It’s a slow burn that builds. It uses a base of flour and lard—lots of lard—to get that specific consistency that clings to a fry or stays inside a folded tortilla without running down your arm. If you’re looking for chunks of pork, you’ll find them, but they aren’t the star. The starch and the spice are the stars.
The Mexican Hamburger (The Legend)
You can't talk about the menu without mentioning the Mexican Hamburger. If Denver has a signature dish, this is it, and Chubby's is the high priest of the format. It’s a bean burrito with a literal hamburger patty tucked inside. Then it’s smothered. Deeply smothered.
Most people who aren't from the neighborhood look at it and think it's a mess. They're right. It is a glorious, spicy, carb-heavy mess. You don't eat it with your hands. You use a plastic fork that will probably bend under the weight of the chili. It's the ultimate "last meal" for a North Denver native.
Beyond the Smother: The Staples
While the Mexican Hamburger gets the press, the locals often lean into the simpler stuff. The bean burrito is the foundation. It’s just beans, a soft tortilla, and that chili.
- The Special Burrito: This is the bean burrito’s older, more successful brother. It usually adds meat (ground beef) and sometimes lettuce and tomato inside, though the "Chubby's Style" is always about the chili on top.
- Cheese Fries: Do not expect gourmet cheese sauce. This is shredded cheese melted over crinkle-cut fries, then absolutely drowned in green chili. It’s a side dish that eats like a main.
- The Chicharrone Burrito: This one is polarizing. If you like texture, this is your move. The chicharrones are crispy bits of pork skin that soak up the chili inside the burrito, turning into little flavor bombs that are simultaneously crunchy and chewy.
Wait, I should mention the burgers. Because it started as a burger stand, the original Chubby’s Denver menu still carries basic American fare. Double cheeseburgers, hot dogs, and fries. But let’s be real: if you’re ordering a plain hot dog at 1231 West 38th, you’re doing it wrong. At the very least, you have to get the "Chili Dog," which is just a vehicle for the green stuff.
Why the Location Matters (1231 W. 38th Ave)
This is where things get tricky for tourists. If you Google "Chubby’s," you will see a location on 73rd and Federal. That one is famous too, and it’s run by family members, but the purists—the real old-school Denverites—will tell you that 38th Avenue is the mothership. Stella Cordova worked at this location until she was over 100 years old. That kind of longevity leaves a mark on the food.
The atmosphere is... well, it's a walk-up window. There’s no fancy seating. You stand in line, often late at night, and you wait. The menu is posted on the glass, yellowed and straightforward. You’ll see people from all walks of life. Construction workers, lawyers, kids after a soccer game, and people who definitely shouldn't be driving yet after a night at the bars. They are all there for the same thing.
The "Secret" to Ordering
If you want to sound like you know what you’re doing, you need to understand the nomenclature. "Smothered" means the chili is on the outside. "Inside" means it’s tucked into the burrito. Most people get "Smothered with Cheese."
Another thing: bring cash. For decades, it was a cash-only enterprise. While they've modernized slightly over the years, having a twenty-dollar bill in your pocket is the safest way to ensure you don't walk away hungry because the card reader is acting up.
Also, the portion sizes are deceptive. A "small" side of green chili is usually enough to feed a family of four if you're just using it as a dip. The burritos are heavy. Like, physically heavy. If you buy three or four items, the bag will weigh about five pounds. Plan accordingly.
Authenticity vs. Modern Health Trends
Let's be honest about one thing: the original Chubby’s Denver menu is not for the faint of heart or the high-cholesterol. It is unapologetically fatty. It’s "grease-spoon" Mexican-American food at its peak. In a city that is increasingly obsessed with kale salads, $18 avocado toast, and mountain-town fitness, Chubby’s is a stubborn holdout. It represents an older Denver. A Denver that worked in the rail yards and the smelting plants.
The lard in the chili is what gives it that silky mouthfeel. You can’t replicate that with vegetable oil. You just can’t. This is why when people try to recreate the original Chubby's Denver menu at home, they usually fail. They’re too afraid of the fat. Stella wasn't afraid.
The Family Feud and the Name
There’s a lot of drama behind the scenes. Family lawsuits, trademark disputes, and splits have led to the proliferation of "Chubby’s" across the metro area. Some members of the Cordova family moved on to open their own spots. This is why you see the name everywhere. But the recipes vary. Some are thinner, some use different peppers. If you want the specific flavor profile that built the reputation—the one that started in 1967—you have to be specific about where you go.
Final Verdict on the Menu
Is it the best Mexican food in the world? No. It’s not even "authentic" Mexican food in the traditional sense. It’s Den-Mex. It’s a specific sub-genre of Colorado cuisine that exists nowhere else. It’s about the fusion of the Southwest and the high plains.
If you’re visiting, don't go looking for street tacos with cilantro and onion. Go for the Guacamole Tostada (which is surprisingly fresh) or the Steak Burrito. But mostly, go for the experience of standing on 38th Avenue, smelling the roasted chilies in the air, and walking away with a bag of food that could probably be used as a doorstop.
What to do next
If you're planning a trip to the original location, check their current hours before you go, as they can be a bit old-school with their timing. Most importantly, don't wear a white shirt. That green chili has a way of finding its way onto your clothes, and it does not come out easily. If you're feeling overwhelmed by the options, just walk up to the window and order a Mexican Burger, smothered and hot. It’s the quintessential Denver experience. Once you’ve had it, every other green chili you eat for the rest of your life will be compared to it. Usually, they’ll come up short.