Milpero is a 16-seat space in Globeville that seats eight guests per seating, walking them through an 18-course tasting menu over roughly three hours. The evening moves through distinct stages: a welcome antechamber for an opening libation, a cold counter for raw dishes, a glass-enclosed wine and fermentation room stocked with house-made pulque, tejuino, cremas, vinegars, and atole agrio, and finally a hot counter where masa is the focus.
That masa is nixtamalized in-house from heirloom corn grown southeast of Boulder through a partnership with the Masa Seed Foundation, part of an ancestral corn preservation project. The same hand-harvested corn is distilled, in collaboration with Bozal, into Bozal Maize, a vegan corn pechuga-style mezcal made exclusively for the restaurant.
Chef Johnny built the menu as an extension of his work deepening diners' understanding of Mexican food traditions. Michelin awarded Milpero one star in its 2026 guide, and the restaurant was included on The New York Times' Restaurant List that year.
That masa is nixtamalized in-house from heirloom corn grown southeast of Boulder through a partnership with the Masa Seed Foundation, part of an ancestral corn preservation project. The same hand-harvested corn is distilled, in collaboration with Bozal, into Bozal Maize, a vegan corn pechuga-style mezcal made exclusively for the restaurant.
Chef Johnny built the menu as an extension of his work deepening diners' understanding of Mexican food traditions. Michelin awarded Milpero one star in its 2026 guide, and the restaurant was included on The New York Times' Restaurant List that year.