Renowned chef Jose Avila, known for his authentic take on regional Mexican cuisine at La Diabla Pozole y Mezcal in Denver, is set to revolutionize the local dining landscape. Famous for dishes like pozole and birria tacos, Avila emphasizes accessibility over fine dining, aiming to create a welcoming atmosphere where patrons can enjoy quality food regularly. This year, he plans to expand significantly with three new ventures: a diverse food hall near his flagship restaurant, a mezcal-focused bar in Lower Highland, and a Yucatecan eatery close to Union Station. Each project reflects Avila’s commitment to authenticity and sustainability, using ingredients from his own farm and ancient culinary techniques.

An Ambitious Expansion Plan Unfolds

In the heart of Denver, under the vibrant skies of spring, Chef Jose Avila is transforming the city's culinary scene. At 2239 Larimer St., he is developing The Warehouse, a 5,750-square-foot food hall housing six distinct eateries. Among them is Ocho Hilos, a tortilla counter offering handmade tortillas made from corn grown and processed by Avila himself using the traditional nixtamalization method. Another standout stall, El Borrego Negro, specializes in pit-cooked barbacoa, featuring whole-animal roasts prepared in an underground pit behind La Diabla. For seafood enthusiasts, Ferozzzz offers fresh fish sourced from top purveyors, while Tecomate serves mountain-style meats alongside a mushroom farm collaboration. Dessert lovers can indulge at Papi Churro, which provides churros and atole, a traditional Aztec drink.

Further enhancing Denver’s nightlife, Malinche Audiobar will open its doors at 1541 Platte Street, blending mezcal cocktails with Japanese vinyl-listening culture. Here, patrons can savor unique drinks crafted from Avila’s personal mezcal collection and enjoy Mexican-style yakitori grilled over binchotan charcoal. By year's end, X’Tabai Yucateco will emerge near Union Station, showcasing Mayan recipes with an open kitchen concept that invites guests into the cooking process.

From a reader's perspective, Avila's projects exemplify how dedication to tradition and innovation can coexist harmoniously. His approach not only preserves cultural heritage but also enriches the community through accessible, high-quality dining experiences. In a world often dominated by corporate chains, Avila’s independent ventures remind us of the power of passion and authenticity in shaping our neighborhoods. As these new ventures come to life, they promise to redefine what it means to celebrate and share Mexico’s rich culinary traditions.