Business Spotlight: El Moro Spirits & Tavern: Where Durango’s Past Meets Modern Cuisine and Hospitality
By Sara Lynn Valentine
May 28, 2026
If the walls at El Moro Spirits & Tavern could talk, they would tell a story that begins with a gunfight in 1906 and continues today through modern cuisine, craft cocktails, and warm hospitality.
The building was once the site of a dramatic clash between the county sheriff and town marshal that left one dead and the other wounded. Today, that same space honors its Wild West roots, preserving original brick, rich wood, and historic character while elevating the experience with a refined, modern atmosphere.
When Peak Food and Beverage opened El Moro in 2013, the goal was not to recreate something familiar, but to build a place that felt distinctly its own. Executive Chef and COO Sean Clark and Chief Marketing Officer Brian McEachron helped shape that vision early on, researching the property’s history and uncovering its roots as a turn-of-the-century saloon—an origin that ultimately inspired the El Moro name and concept.
“We saw an opportunity to create something that really stands apart,” says Kris Oyler, CEO. “What makes El Moro special is the team. Carmen sets the tone for hospitality from the moment guests walk in, and Chef Maness brings the kind of skill and creativity that keeps people coming back.”
That standard is carried out daily by General Manager Carmen Drulis, whose approach is both intentional and intuitive.
“We put a great deal of care into everything we do,” Drulis says. “Our team is here to guide you through the experience so you can settle in and feel completely at home.”
In the kitchen, Chef de Cuisine Sean Maness draws on more than 20 years of experience, including training at the Culinary Institute of America at Hyde Park. His menu reflects approachable modern dining, built around seasonal ingredients and thoughtful technique, with offerings that evolve throughout the year. From elevated small plates designed for sharing to well-executed entrées that balance comfort with creativity, the food invites guests to explore without feeling out of reach.
At the bar, the experience becomes its own kind of performance. Award-winning mixologist Roberto Delgado Reyes, widely recognized as one of Durango’s best, leads an inventive, precise cocktail program.
“Our bar tends to catch your eye the moment you walk in,” Drulis says. “We have one of the largest collections of spirits in Durango and the surrounding area, and our cocktail list is crafted seasonally by a very talented team.”
Each drink is thoughtfully developed, resulting in a lineup that feels original without being overworked. “Every cocktail is designed to deliver a flavor you won’t find anywhere else,” she adds.
Beyond the food and drink, El Moro is deeply connected to the community, proudly supporting organizations such as the Durango Independent Film Festival and the Durango Education Foundation.
El Moro is open for dinner seven nights a week and brunch on Saturdays and Sundays. Guests can enjoy Burger Night on Mondays from 4 to 10 p.m., daily happy hour specials from 4 to 5 p.m. and 9 to 10 p.m., and Wine Wednesdays with half-priced bottles. Celebrate your birthday with a discount equal to your age off your entrée.
Whether you’re planning a rehearsal dinner, company party, birthday celebration, or a full restaurant buyout, El Moro offers flexible options.
Stop by at 945 Main Avenue
or learn more at elmorotavern.com.