Just because a particular cuisine is quick and easy doesn't mean it can't be classed up: just look at Hamburger Helper, ground meat apparently so high-end that it has its own servant. Proving to Denver that Mexican food's not all $2 to-go tacos: Paxia.
Elegantly plating upscale seafood and steak dishes from across Mexico, Paxia's a massive, 230+ seat, five-room, bright-walled ode to our southern neighbor, with touches like sliding doors and “a lot of crosses on the wall”, also how the Wizards' coach complains about John's weak D. Starters include naked cokteles of all sorts of bivalves (like a dozen oysters on their own), or a beautiful shrimp/ fish/ octopus ceviche with tostada shells, which can be served with added huichol “Paxia-style", or with added soy sauce "Oriental-style", meaning even ceviche will now rock those sweet Bathing Ape kicks you can't get yet. Mouth-fiesta-inducing entrees run from a filet mignon with raja con crema, to six different fajitas (including their signature with shrimp/ fish/ octopus/ scallops), enchiladas, homemade tamales with red or green sauces, and steaming plates of steak/ chicken/ pork called "Molcajetes", named for the ancestral bowls used to make salsas, so unlike today's efficient factories, they couldn't have kept Pace.
Drinks range from taps of Deschutes and Shiner Bock, to “traditional Mexican drinks” like mojitos and margs including one made with jalapeno/ cilantro, and another with jalapeno and mango that's described as “sweet and spicy” -- though let your wife hear you describe the help like that, and you're dead meat.