Alteño is chef/owner Johnny Curiel's restaurant in Cherry Creek North, built around the heritage flavors and rustic preparations of Los Altos de Jalisco, the highland region of Mexico where Curiel spent part of his childhood. The name nods to his father, known as "the original Alteño," and the restaurant carries a campestre influence drawn from that region's rolling hills and colonial architecture.
Curiel developed the beverage program with his wife and partner, Kasie, centering native Mexican agave spirits like raicilla and mezcal alongside classic cocktails. An in-house sommelier oversees a wine list spanning Mexican, European, and American bottles.
The room is dark and lively, dressed in beaded chandeliers, with a front bar that stays full and a dining room that stretches back toward an open kitchen. A gratin of jalapeño cornbread served with huitlacoche butter draws steady orders, alongside a kanpachi tostada.
Michelin selected Alteño for its guide in both 2025 and 2026.
Curiel developed the beverage program with his wife and partner, Kasie, centering native Mexican agave spirits like raicilla and mezcal alongside classic cocktails. An in-house sommelier oversees a wine list spanning Mexican, European, and American bottles.
The room is dark and lively, dressed in beaded chandeliers, with a front bar that stays full and a dining room that stretches back toward an open kitchen. A gratin of jalapeño cornbread served with huitlacoche butter draws steady orders, alongside a kanpachi tostada.
Michelin selected Alteño for its guide in both 2025 and 2026.