Totem, 315 E. Pikes Peak Ave., opened in late October as the first U.S. sister restaurant to its original location in Mazatlán, Mexico. The new eatery occupies the former Well restaurant hall.
Eager to check it out, we stopped in for a midweek late dinner and found the place bustling — a packed dining room and a wait list for tables. We grabbed seats at the bar, happy to see a downtown spot humming so energetically on a weeknight. The reasons for the buzz quickly became clear.
Even as the bartender was shaking cocktails for a large party that had just sat down, he greeted us warmly: “I’ll be with you right away — do you know what you’d like to drink?” We mentioned a mezcal margarita and a couple of glasses of prosecco. While juggling orders, he passed us menus, then delivered our drinks without missing a beat.
Check: genuine hospitality.
We’ve spent a couple of weeks in Mazatlán each winter for decades and know its upscale dining scene well. But Totem’s flagship in the city’s Historic District had somehow escaped our radar. Curious, we asked our bartender which dishes most resemble those in Mazatlán. He pointed to the zarandeado shrimp tacos, mole chicken and a beef-and-shrimp burrito. (The mole had already sold out for the night.) We ordered the tacos, the burrito and one of the wood-fired pizzas.
The food delivered across the board — generous portions, bold flavors and enough leftovers to enjoy the next day.
The zarandeado shrimp tacos ($22.89 for three) were standouts. Juicy, well-sized shrimp piled onto small corn tortillas tossed in a spicy, full-flavored sauce. The heat wasn’t toned down for gringo palates, and the taste transported us straight back across the border.
The house burrito ($19.99) arrived as a giant flour tortilla packed with plump shrimp, arrachera (marinated skirt steak) alambre-style, beans, melted cheese, sour cream and roasted salsa. We appreciated that the beans played a supporting role rather than filling most of the tortilla — this burrito was truly about the shrimp and beef.
The hot charcuterie pizza ($23.99) was a welcome surprise and a worthy adventure for anyone up for something different. Classic Neapolitan crust, layered with beef sausage, serrano ham, salami and Spanish chorizo; topped with goat cheese, caramelized onions, a nest of arugula and a drizzle of thick balsamic. Odd on paper, delicious in practice.
Mexican bakeries are a highlight of our winter trips south, and Totem’s in-house bakery, Bake Bake, scratches that itch beautifully. Prepare for shock-and-awe sizing: a chocolate chip cookie ($6.99) is roughly the size of a hamburger bun and weighs at least half a pound. We nibbled on ours for three days after dinner. The pastry case also holds cheesecakes, bread pudding, cookies and a full range of breads and rolls.
Totem describes its menu as “comfort food with a global twist,” and after this visit, we’re ready to keep exploring those flavors.
Hours: 8 a.m.–10:30 p.m. daily.
Details: 719-412-8773, totemmazatlan.com/home-cos.

Downtown steakhouse opens for lunch
With the completion of the Tejon Street renovation, The Famous Steakhouse, 31 N. Tejon St., has launched weekday lunch service from 11 a.m. to 3 p.m., Tuesday through Friday.
“We’re so excited that Tejon Street is back open, and there is now street parking and garage parking. We’re thankful for the update to the street, but man, are we glad that it’s over,” the restaurant shared on Facebook.
Lunch-goers can once again score The Famous Prime Cheeseburger ($25), a lunchtime-only favorite. The burger features custom-ground beef on a sesame potato bun with your choice of cheese — American, provolone, Swiss or cheddar — and a side of coleslaw, mashed potatoes or fries. Add-ons include bacon ($3), a fried egg ($2), crispy onion rings ($2) or candied jalapeño and Fresno chiles ($4).
Details: 719-227-7333; facebook.com/FamousSteakHouse.

Seasonal sweets
Nothing Bundt Cakes is rolling out its holiday lineup, starting with the return of the fan-favorite Peppermint Chocolate Chip, available Dec. 8 through Jan. 4. The chocolate cake is studded with chocolate chips and peppermint pieces and offered in all Bundt Cake sizes while supplies last.
Also popping up for a limited time is the Coconut Cream Snowflake, available through Dec. 14. This fluffy coconut cake is filled and drizzled with vanilla pudding, then topped with coconut flakes and winter-themed sprinkles for a sweet seasonal crunch. It’s sold in personal-sized Bundtlets, while supplies last.
Find one of the seven Colorado Springs locations at nothingbundtcakes.com.