La Diabla Pozole y Mezcal

Pozole dates back to the 16th century when maize (corn) was a sacred crop to the Aztec and Mesoamerican culture. Pozole was prepared for celebratory events, giving the dish a special meaning in history. Today Pozole is still prepared for special occasions, however it is brought to life more regularly giving the feeling of warmth and celebration to the consumer all year round. A nod to Mexico and 1st in Denver, Chef Jose Avila has gathered a team to present you with an authentic pozole y mezcal experience. La Diabla is Denver's first eatery devoted to pozole. Wanting to bring to life the pozolerias Chef Avila grew up with in Mexico City, he created a concept to celebrate caldos and culture by sharing historic dishes and drinks with the people of Denver. Sticking with tradition, Chef Avila will produce not the just the commonly known Rojo Pozole but also reflect, just like the Mexican flag, a Blanco y Verde version as well. Avila is already purchasing whole dried corn from Masienda, a company that specializes in importing heirloom grains and beans from Mexico. Jose will be nixtamalizing Masienda corn for his pozoles and grinding it for his tortillas. The nixtamalization process enhances the corn's nutritional value and flavor, but very few restaurants do it themselves because it's a time-consuming undertaking. Left whole, the corn (called hominy in English) is one of the main ingredients in pozole; ground, it becomes masa for making tortillas, tamales and other dishes.