Owner Jose Avila pours the signature broth into a bowl of posole negra at La Diabla Pozolería y Mezcalería on Wednesday, Dec. 22, 2021. Avila has worked in many Denver restaurants during his 20 years in the city. Growing up in Mexico City, Mexico, Avila’s family owned a number of taco carts. Though he worked the flavorful job throughout his youth, Avila didn’t realize his passion for creating meals until he experienced just a single day of manual labor. After working just one day with his uncle, Avila quit and began working as a dishwasher at a local restaurant. His career took off ultimately earning him the role of executive chef at Elway’s in Cherry Creek. With a vast array of experiences and a passion for his home country’s cuisine, Avila has given rise to the nondescript RiNo taqueria. The modest space boasts no marquee sign out front, rather, a small corn bag reading “Pozole, Mezcal, Tequila” blows in the breeze above the entryway. Modern art created by local artists lines the walls and is perfectly juxtaposed against statues of Michael the archangel casting Satan from Paradise straight from the Mexico city street fairs of Avila’s youth. In addition, vibrant light, color and musical samplings stretch from green wall to red wall to green wall and around again. While the space may feel abundantly full of flavor and style, Avila’s approach is one of modesty. Though he has sat atop the summit of Denver’s culinary scene during his storied career, Avila views himself simply as “the cook” in what is now being hailed by many as one of the Mile High City’s premier establishments.
Denver is home to one of the , according to Bon Appétit.
The magazine released its annual list Thursday after writers traversed all corners of the United States searching for not only delicious bites, but also places that “point to a hopeful next chapter” following two tumultuous years for the restaurant industry.
opened downtown (2233 Larimer St.) in 2021 with James Beard nominated chef Jose Avila at the helm, and the restaurant wowed Bon Appétit with its house-made corn tortillas, described as “fresh, supple,” and the restaurantap namesake soups.
“You’ll find whole chewy kernels of imported hominy in the five pozoles on offer, each distinctly complex and served in kiddie-pool-size bowls,” the magazine’s writers said. “The food here is hearty and soulful, a blessing for anyone looking to balance their meal with the long, expertly curated list of mezcals and other agave spirits.”
AAron Ontiveroz, The Denver Post
Cook Chuy Garcia mans the meat for tacos al pastor at La Diabla Pozolería y Mezcalería on Wednesday, Dec. 22, 2021.
The Jose’s Gone Fishing special (two tacos al pastor and a margarita) at La Diabla Pozolería y Mezcalería on Wednesday, December 22, 2021. Owner Jose Avila has worked in many Denver restaurants during his 20 years in the city. Growing up in Mexico City, Mexico, Avila’s family owned a number of taco carts. Though he worked the flavorful job throughout his youth, Avila didn’t realize his passion for creating meals until he experienced just a single day of manual labor. After working just one day with his uncle, Avila quit and began working as a dishwasher at a local restaurant. His career took off ultimately earning him the role of executive chef at Elway’s in Cherry Creek. With a vast array of experiences and a passion for his home country’s cuisine, Avila has given rise to the nondescript RiNo taqueria. The modest space boasts no marquee sign out front, rather, a small corn bag reading “Pozole, Mezcal, Tequila” blows in the breeze above the entryway. Modern art created by local artists lines the walls and is perfectly juxtaposed against statues of Michael the archangel casting Satan from Paradise straight from the Mexico city street fairs of Avila’s youth. In addition, vibrant light, color and musical samplings stretch from green wall to red wall to green wall and around again. While the space may feel abundantly full of flavor and style, Avila’s approach is one of modesty. Though he has sat atop the summit of Denver’s culinary scene during his storied career, Avila views himself simply as “the cook” in what is now being hailed by many as one of the Mile High City’s premier establishments. (Photo by AAron Ontiveroz/The Denver Post)
AAron Ontiveroz, The Denver Post
Tortillas and meat cook at La Diabla Pozolería y Mezcalería on Wednesday, Dec. 22, 2021.
DENVER, CO - DECEMBER 22: The Let Me Try cocktail at La Diabla Pozolería y Mezcalería on Wednesday, December 22, 2021. Owner Jose Avila has worked in many Denver restaurants during his 20 years in the city. Growing up in Mexico City, Mexico, Avila’s family owned a number of taco carts. Though he worked the flavorful job throughout his youth, Avila didn’t realize his passion for creating meals until he experienced just a single day of manual labor. After working just one day with his uncle, Avila quit and began working as a dishwasher at a local restaurant. His career took off ultimately earning him the role of executive chef at Elway’s in Cherry Creek. With a vast array of experiences and a passion for his home country’s cuisine, Avila has given rise to the nondescript RiNo taqueria. The modest space boasts no marquee sign out front, rather, a small corn bag reading “Pozole, Mezcal, Tequila” blows in the breeze above the entryway. Modern art created by local artists lines the walls and is perfectly juxtaposed against statues of Michael the archangel casting Satan from Paradise straight from the Mexico city street fairs of Avila’s youth. In addition, vibrant light, color and musical samplings stretch from green wall to red wall to green wall and around again. While the space may feel abundantly full of flavor and style, Avila’s approach is one of modesty. Though he has sat atop the summit of Denver’s culinary scene during his storied career, Avila views himself simply as “the cook” in what is now being hailed by many as one of the Mile High City’s premier establishments. (Photo by AAron Ontiveroz/The Denver Post)
AAron Ontiveroz, The Denver Post
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Cook Chuy Garcia mans the meat for tacos al pastor at La Diabla Pozolería y Mezcalería on Wednesday, Dec. 22, 2021.
