Cozobi Fonda Fina is Chef Johnny Curiel's second Fonda Fina restaurant, following his LoHi spot Alma Fonda Fina. The name honors Cozobi, the Zapotec god of corn, and the kitchen is built around a nixtamalization program alongside a wood-fired grill fueled by hickory — a nod to cooking traditions that go back centuries in Mexico. Every dish passes through the fire, including the salsas and guacamole, which pick up char from the grill.
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 later cooked with Richard Sandoval's restaurant group across several U.S. and Mexican cities, then worked in Denver with Troy Guard at Guard + Grace, Los Chingones, and Mr. Tuna before opening his own restaurants.
Regulars point to elevated Mexican cooking, a dining room built with real attention to design and dietary needs, and hospitality that keeps people coming back. Michelin awarded Cozobi Fonda Fina a Bib Gourmand in 2025.
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 later cooked with Richard Sandoval's restaurant group across several U.S. and Mexican cities, then worked in Denver with Troy Guard at Guard + Grace, Los Chingones, and Mr. Tuna before opening his own restaurants.
Regulars point to elevated Mexican cooking, a dining room built with real attention to design and dietary needs, and hospitality that keeps people coming back. Michelin awarded Cozobi Fonda Fina a Bib Gourmand in 2025.