La Diabla Pozole y Mezcal
The gist: Chef Jose Avila, of the X’Tabai Yucateco food truck and El Borrego Negro fame, has brought to Denver its first restaurant dedicated to pozole. Avila sources heirloom ingredients from Mexico, sticks to traditional methods like nixtamalization to prep corn for his dishes, and relies on whatever supplies are available to him each week, meaning offerings are constantly rotating.
The food: There’s never a bad time for pozole, though winter offers more opportunities to seek something warm and comforting; cozy up and stay awhile at La Diabla for food that truly hits the spot. Several variations of the flavorful Mexican soup are available with or without meat, including a common Rojo (red), white, and green variety (representing the Mexican flag, of course). And because La Diabla is also a mezcaleria, don’t miss one of the signature cocktails, 1oz pours, or flights of distilled Mexican goodness.
Denver’s first pozoleria is not to be missed; especially because the long-simmered stews are created by James Beard Award finalist Jose Avila. The man knows his way around hominy and broth, but in addition to the five types of pozole (rojo, blanco, verde, negro, and vegan) the tacos and costras—griddled cheese “tortillas” wrapped around meaty fillings—are pretty darn comforting, too. Go super savory with the beef birria and bone barrow version, or tropical with the red snapper, pineapple butter, and citrus slaw taco or costra.