DENVER — For many Mexican Americans in Colorado, the holiday season would not be complete without enjoying traditional dishes like pozole, a hearty soup with deep cultural significance. Chef Jose Avila Vilchez, who operates La Diabla Pozole y Mezcal in Denver’s Ballpark District, emphasizes the importance of this beloved meal.
Having grown up in Mexico City where pozole was a staple, Chef Vilchez recalls fond memories of savoring it with his family every Thursday. However, upon moving to Denver over a decade ago, he found a lack of authentic pozolerias reminiscent of his childhood. This gap inspired him to open La Diabla, a restaurant dedicated to showcasing the rich flavors of pozole in various styles.
While red pozole is popular and widely available, there’s more to Chef Vilchez’s offerings. He delves into the diverse culinary landscapes of Mexico, creating unique recipes that include green, white, and even an innovative black pozole derived from a mole recipe found in Yucatan. This unique take combines traditional ingredients with a fresh twist, offering diners a chance to experience flavors not commonly found in Colorado.
Historically, pozole has deep roots; its origins trace back to the Aztecs, who prepared it as a ceremonial dish made from corn, an ingredient they revered as sacred. The dish evolved over time, with Spanish colonization prompting a shift from using human flesh to more conventional meats. The word “pozole” itself derives from the Nahuatl term for foam, symbolizing the essence of this comforting dish.
Chef Vilchez honors this historic preparation method through nixtamalization, a process that transforms corn into a more flavorful and nutritious staple. This labor-intensive technique results in a rich broth that retains the dish’s ceremonial heritage.
For many families, including those of Cristóbal Garcia, pozole forms an integral part of holiday celebrations. Garcia’s family tradition of enjoying pozole and tamales during Las Posadas and Nochebuena epitomizes the sense of community and connection nurtured through shared meals. Different family members contribute their unique recipes, showcasing the diversity of flavors that merging heritages can create.
As Chef Vilchez himself puts it, food has the power to evoke memories and foster connections. His recognition through awards like the James Beard and Michelin’s Bib Gourmand is a testament to his culinary skill, but he finds profound joy in the stories shared by customers regarding how his food reminds them of cherished family gatherings.
Whether enjoyed in a communal setting at home or a restaurant, the essence of pozole goes beyond flavor—it’s a celebration of culture, family, and connection during the festive season in Colorado. With its rich history and varieties available, there’s no doubt that pozole will continue to bring people together, creating warm memories for generations to come.