Where ancient Aztec traditions meet contemporary Denver dining, La Diabla Pozole y Mezcal + Denver emerges as the city's first restaurant devoted exclusively to pozole, the ceremonial Mexican stew that once graced only the most sacred occasions. Chef Jose Avila's Larimer Street sanctuary transforms this historic dish into an accessible daily celebration, earning recognition from Michelin with a coveted Bib Gourmand award and placement on The New York Times' 2023 list of America's 50 Best Restaurants.

Chef Avila's journey from Mexico City's traditional pozolerias to Denver's vibrant culinary scene reflects a deep commitment to authenticity. His revolutionary approach begins with nixtamalizing heirloom corn imported directly from Mexico through Masienda—a labor-intensive process that transforms dried kernels into the silky hominy that defines exceptional pozole. This dedication to traditional methods extends to hand-grinding masa for tortillas, ensuring every element honors Mexican culinary heritage while embracing sustainable, seasonal ingredients through rotating guisados that change with Colorado's harvest cycles.

The pozole program showcases regional Mexican diversity through five distinct preparations: the classic Pozole Rojo with its rich, chile-infused broth; verdant Verde and pristine Blanco versions representing the Mexican flag's colors; an innovative Black pozole featuring smoky roasted chiles; and a thoughtful vegetarian interpretation substituting mushrooms and chayote for traditional pork. Each bowl arrives as a customizable canvas, accompanied by tender proteins, crisp cabbage, radishes, lime, and house-made chicharrones. Beyond pozole, the menu features expertly crafted tacos, pambazos, weekend chilaquiles, and an unexpected concha French toast that transforms Mexican sweet bread into brunch luxury.

La Diabla's interior balances cozy intimacy with vibrant Mexican aesthetics—dark, unpolished wood floors ground the space while colorful walls and artisanal furnishings create warmth that encourages communal dining. The design philosophy mirrors pozole's traditional role as a dish for gathering and celebration, fostering connections over shared bowls and mezcal flights.

The extensive mezcal program represents Mexico's most sophisticated spirit through carefully curated selections ranging from subtly smoky to fruit-forward expressions. Each pour complements the bold, complex flavors of pozole while educating Denver diners about agave's cultural significance. Knowledgeable staff guide guests through tastings, creating an immersive cultural experience that extends far beyond dining.

Reservations aren't accepted at this Michelin-recognized destination, emphasizing accessibility and spontaneity. The no-frills approach focuses entirely on exceptional food, authentic hospitality, and the transformative power of Mexico's most historic dish, making La Diabla essential for Denver fine dining enthusiasts seeking genuine cultural immersion.