Chef Johnny Curiel’s Cozobi Fonda Fina Recognized with Michelin Bib Gourmand

Photos courtesy of Kevin Austin

Hello my fellow foodies and welcome back.  I truly consider myself an avid fan of both Katie Kasie Curiel and Chef Johnny Curiel. I had the pleasure of dining at their Cherry Creek restaurant, Alteño, which was an outstanding experience in every way.  That visit left me so impressed that I felt compelled to explore Chef Johnny’s other restaurants, eager to dive deeper into his culture through the artistry of his food.  Cozobi Fonda Fina in Boulder CO was my next stop on the Curiel superfan tour.  I was lucky enough to visit the day that his restaurant Mezcaleria Alma in Denver won “Top 50 Restaurants in America” by The New York Times.  There were only two that made the list in Colorado and Chef Johnnys was one of them.  Recently, Cozobi Fonda Fina won the Michelin Bib Gourmand award as well.

Cozobi Fonda Fina pays homage to the God of Maize named Cozobi.  The tortillas are freshly made every day, and corn is the main star of the show here.  For all the gluten free fans out there, Cozobi Fonda Fina is one hundred percent gluten free.

Cozobi Fonda Fina is a visually stunning restaurant, boasting an inviting atmosphere complemented by a spacious bar area. In addition to the main dining space, the restaurant features a special chef’s counter.  Guests have the option to reserve seats at this exclusive counter, allowing them to enjoy a front-row view of the culinary team at work in the kitchen, adding an extra layer of excitement to the dining experience.  That is where we decided to dine, and it was fascinating to watch all the dishes being made.  We started with the Agua Chile De Atun, the Ceviche de Coco Tierno, and a Sweet Corn Margarita.  The tostada was homemade filled with Bluefin Tina, smashed avocado, Chicatana Mayo, and Salsa Machaca.  The combination of all these taken as bite together was pure heaven.  The Ceviche is vegetarian, which at first, I couldn’t imagine, but after a bite, I was hooked.  The young coconut ceviche with salsa, charred avocado and red onion, was sweet, spicy and savory.  I wanted to drink the delicious broth that the ceviche sat in. This starter was so delicious, it will be the first thing I order for my next trip. 

For our main course, we split the Carne asada and Emolada De Pollo.  All dishes are made to share, so you have the chance to try a bit of everything.  If there is one thing that you must order above all, it is the Emolada De Pollo.  The mole chicken enchilada with Negro Oaxaqueno on top wins my top three things I have ever eaten.  The sauce was perfection on a plate.  The Carne asada was a winner as well, and enough for 2-3 people to share. I rarely order dessert, but they had me at Tres Leches Cake, as it is my favorite dessert.  It was delicious, and gluten free.  

Cozobi Fonda Finda is a story of Chef Johnny’s life told through his outstanding cuisine.  He is a true testament to never forget where you came from, but in my eyes, it’s the future that looks bright for Chef Johnny Curiel and Cozobi Fonda Fina.  Eating at any of his restaurants will turn you into a superfan as well.   Reservations are highly recommended.  Until next time my fellow foodies, eat well, drink well, and be well.