Denver is embracing the holiday spirit through its culinary traditions, especially with the beloved dish of pozole, rich in history and flavor, that’s gaining popularity among the Mexican American community. Chef Jose Avila Vilchez, the owner of La Diabla Pozole y Mezcal located in Denver’s Ballpark District, is passionate about sharing this cherished meal that evokes fond memories from his childhood in Mexico City. Growing up, he savored pozole during family outings every Thursday, but upon relocating to Denver over ten years ago, he found a dearth of authentic pozolerias.
With La Diabla, Chef Vilchez aims to introduce a variety of pozole flavors that go beyond the popular red version typically found in Mexican restaurants. He has studied recipes from all over Mexico and has created innovative varieties including green, white, and a distinct pozole negro inspired by traditional mole recipes from Yucatan. This unique dish is made using chilmole paste and charred rocoto chiles, which give it a rich, dark color and flavor.
Pozole has deep historical roots, originally a ceremonial food for the Aztecs, prepared with sacred corn and traditionally human flesh, which evolved into the modern versions made with pork and chicken after the arrival of Spanish colonizers. The term ‘pozole’ itself derives from the Nahuatl word meaning “foam,” reflecting the bubbling broth during cooking.
Pozole is especially popular during the holiday season. For many, including Cristóbal Garcia, who has strong familial ties to the tradition, this dish symbolizes connectivity with family and friends during celebrations such as Nochebuena. Chef Vilchez’s pozole, made with high-quality corn treated through a traditional nixtamalization process, allows diners to enjoy the authentic taste of this heritage dish, which pairs perfectly with fresh ingredients like radishes, cabbage, onion, and various meats.
This Christmas, as families embrace these festive flavors, Chef Vilchez and his customers cherish the memories and connections fostered around the dinner table. For Chef Vilchez, the joy of serving up pozole is not just about the food; it’s about evoking nostalgia and creating a shared sense of identity for those in Colorado.
As we approach the holidays, it’s encouraging to see traditions being kept alive through food, allowing individuals to celebrate their cultural heritage while also connecting with others in their community. Enjoying a bowl of pozole is more than just a meal; it’s a heartfelt experience that brings people together.