LA DIABLA
LA DIABLA
Denver’s Pozolería. Mexico City’s Soul.
Pozole, Mezcal, and the Truth.
Pozole, Mezcal, and the Truth.
A Bowl That Remembers Where You Came From.
LA DIABLA POZOLE Y MEZCAL
La Diabla is Denver’s first eatery devoted to pozole—built as a living tribute to the pozolerías Chef José Avila grew up with in Mexico City, powered by mezcal and nixtamalized corn.
Pozole isn’t “soup.” It’s a ceremony in a bowl—born from maize, history, and celebration. At La Diabla, we make it the way it deserves to be made: with respect for the past and zero fear of flavor.
Chef José Avila built La Diabla to bring the spirit of Mexico City’s pozolerías to Denver—caldos and culture, mezcal and memory. You’ll find the classics, and you’ll find the living, changing heartbeat of the kitchen: an ever-evolving guisado section that follows what’s best this week—not what a vendor catalog says is available.
Come hungry. Leave grounded.
And if mezcal calls your name, you’re in the right place.
We stick to tradition where it matters most: nixtamalization—because corn is not an ingredient here; it’s the foundation. The same corn becomes hominy for pozole and masa for tortillas, made the hard way because the hard way tastes like home.
