Cozobi Fonda Fina is chef Johnny Curiel's follow-up to his LoHi restaurant Alma Fonda Fina, named for Cozobi, the Zapotec god of corn. The name leans on the idea of a fonda — a humble neighborhood spot — made fina, or fine. The kitchen runs a nixtamalization program rooted in centuries-old corn traditions and centers on a wood-fired grill fueled by hickory; every dish passes through that fire, including the salsas and guacamole, which come out charred.
Curiel grew up in Guadalajara in a family of chefs, starting as a dishwasher in his father's restaurant at 14 before an immersion trip through Mexico's restaurants, street stands, and home kitchens. He went on to cook with Richard Sandoval's restaurants in Washington D.C., New York, Los Angeles, Guadalajara, Oaxaca, and Aspen, then worked in Denver with Troy Guard at Guard + Grace, Los Chingones, and Mr. Tuna before opening his own places.
Regulars point to elevated Mexican cooking, a dining room built with attention to design and dietary needs, and hospitality that keeps people coming back. Michelin awarded Cozobi Fonda Fina a Bib Gourmand in both 2025 and 2026.
Curiel grew up in Guadalajara in a family of chefs, starting as a dishwasher in his father's restaurant at 14 before an immersion trip through Mexico's restaurants, street stands, and home kitchens. He went on to cook with Richard Sandoval's restaurants in Washington D.C., New York, Los Angeles, Guadalajara, Oaxaca, and Aspen, then worked in Denver with Troy Guard at Guard + Grace, Los Chingones, and Mr. Tuna before opening his own places.
Regulars point to elevated Mexican cooking, a dining room built with attention to design and dietary needs, and hospitality that keeps people coming back. Michelin awarded Cozobi Fonda Fina a Bib Gourmand in both 2025 and 2026.