Alma Fonda Fina is Chef Johnny Curiel's first solo restaurant, built after years cooking with Richard Sandoval's teams in Washington DC, New York, Los Angeles, and Mexico, then working alongside Troy Guard in Denver kitchens including Guard + Grace, Los Chingones, and Mr. Tuna. Before any of that, Curiel spent his teenage years at 18 traveling through Mexico's restaurants, street stands, and abuelas' home kitchens, gathering the techniques that now shape his menu.
The name reflects the concept: Alma means soul, Fonda Fina describes a humble neighborhood spot for family and friends. The restaurant seats guests at both a counter and tables, serving contemporary Mexican cuisine rooted in Curiel's upbringing in a family of chefs in Guadalajara.
Alma Fonda Fina holds a Michelin star (2024 and 2025) and was named to North America's 50 Best Restaurants list in 2025. It has been a James Beard Award finalist for Best New Restaurant (2025) and Best Chef: Mountain (2026), and has appeared on best-of lists from 5280 Magazine, Westword, and Eater's Essential 38.
The name reflects the concept: Alma means soul, Fonda Fina describes a humble neighborhood spot for family and friends. The restaurant seats guests at both a counter and tables, serving contemporary Mexican cuisine rooted in Curiel's upbringing in a family of chefs in Guadalajara.
Alma Fonda Fina holds a Michelin star (2024 and 2025) and was named to North America's 50 Best Restaurants list in 2025. It has been a James Beard Award finalist for Best New Restaurant (2025) and Best Chef: Mountain (2026), and has appeared on best-of lists from 5280 Magazine, Westword, and Eater's Essential 38.