Mezcaleria Alma sits next to Alma Fonda Fina, chef Johnny Curiel's first solo restaurant, in Denver's LoHi neighborhood. Where that original restaurant draws on the home-cooked fondas of Curiel's childhood, Mezcaleria Alma takes its cue from Mexico City's more restless energy: CDMX-inspired small plates with a seafood focus, built to run alongside a spirits program of more than 120 agave expressions.
Behind the bar, a dry-ager holds cuts of tuna near a tall wall of mezcal bottles. The tuna tostada — thin slices over guacamole and habanero mayonnaise, finished with a heavy scattering of chives — has become a standout. The burrita de guisado, pork belly and nopal stuffed into a housemade flour tortilla, is another fixture of the menu.
Recognition has followed quickly. Michelin awarded Mezcaleria Alma one star in both 2025 and 2026, the same period Bon Appétit named it to its Best New Restaurants list and The New York Times included it on its Restaurant List. Westword has also named it among the city's best.
Behind the bar, a dry-ager holds cuts of tuna near a tall wall of mezcal bottles. The tuna tostada — thin slices over guacamole and habanero mayonnaise, finished with a heavy scattering of chives — has become a standout. The burrita de guisado, pork belly and nopal stuffed into a housemade flour tortilla, is another fixture of the menu.
Recognition has followed quickly. Michelin awarded Mezcaleria Alma one star in both 2025 and 2026, the same period Bon Appétit named it to its Best New Restaurants list and The New York Times included it on its Restaurant List. Westword has also named it among the city's best.