The story
La Diabla Pozole y Mezcal is Denver’s first eatery devoted entirely to pozole, built as a living tribute to the pozolerías Chef José Avila grew up with in Mexico City. Here, pozole is not just soup—it’s a ceremony in a bowl, born from maize, history, and celebration. The kitchen treats nixtamalization as sacred: corn becomes hominy for pozole and masa for tortillas, made the hard way because “the hard way tastes like home.” This dedication earned La Diabla a Michelin Bib Gourmand in 2026, a recognition of its good quality, good value cooking.
At La Diabla, tradition matters where it counts most. Every batch of corn is nixtamalized on-site, turning a simple grain into the foundation for both pozole and tortillas. The menu offers three classic pozoles—verde (green poblano with chicken), rojo (red with pork), and negra (spicy roasted chile)—each served with hominy, cabbage, lime, red chile sauce, and crispy tortillas. Beyond pozole, an ever-evolving guisado section follows what’s best that week, not what a vendor catalog says is available. This living heartbeat of the kitchen keeps the menu grounded in the present while honoring the past.
La Diabla’s approach is warm and unpretentious. The space invites you to come hungry and leave grounded, with mezcal playing a central role alongside the food. Reviews from guests—including those who grew up in Mexico City—praise the authenticity, noting that the pozole, tacos, and even dishes like bone marrow and ceviche rival the best in Mexico. The restaurant also serves brunch (desayuno), happy hour (El Sacrificio), and a full selection of destilados mexicanos. Whether you’re here for a bowl of pozole that “remembers where you came from” or a mezcal that calls your name, La Diabla delivers Mexico City’s soul on a plate.
Recognition
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