Denver, CO
Colorado chef transforms pozole from an ancient dish tied to family traditions — to a culinary passion
DENVER — Christmas just isn’t Christmas without the festive foods we grew up with, and for many Mexican Americans in Colorado, that means a steaming pot of pozole.
“These are the foods that I grew up craving,” said Chef Jose Avila Vilchez, who runs La Diabla Pozole y Mezcal in Denver’s Ballpark District.
Chef Vilchez grew up eating pozole in Mexico City. Every Thursday, he went with his mom and brother to enjoy two-for-one specials on the traditional soup.
But when he moved to Denver more than a decade ago, the pozolerias of his childhood were nowhere to be found.
Adam Hillberry, Denver7
“Red posole is a thing. So, in 100% of the Mexican restaurants here, that’s what you would find, a red pozole, but it was more for as a filler than as a main dish,” he said.
So, he opened La Diabla to serve up flavors many Coloradans haven’t tasted before.
While red pozole is a still a favorite, Chef Vilchez also studied recipes from across Mexico to make green, white and even black pozole.
“Our pozole negro, it’s a unique thing. That’s something that we invented,” said Chef Vilchez, who drew inspiration from a mole recipe popular in Yucatan. The black color comes from chilmole paste and charred rocoto chiles.
StarChefs
“The flavor is just amazing, even just the broth,” he said.
But even with these innovative and varied broths, at the heart of each dish is pozole’s ancient history.
“Pozole is a ceremonial dish,” Chef Vilchez said.
The Aztecs prepared pozole from corn — which they considered sacred — and human flesh sacrificed in religious ceremonies. After Spanish colonizers came to the Americas, the Mexica people stopped practicing cannibalism and replaced the meat in pozole with pigs and chickens.
Florentine Codex
As the pot boiled, the foam bubbling to the top gave the dish its name – the Nahuatl word for foam is “pozolli.”
“Even though we lost a lot of dishes that they used to make back in the day, the Mexica’s pozole still is like… a celebration,” Chef Vilchez said.
Hundreds of years later, the star ingredient in pozole remains the same: Corn. And Chef Vilchez uses the traditional process of nixtamalization to soften the kernels.
He sources high-quality corn and puts it in a pot of boiling water and cal (calcium hydroxide), which creates an alkaline solution that partially dissolves the corn’s hard skin and transforms the corn’s taste and texture.
Adam Hillberry, Denver7
“Once you have, like a mother pozole, per se, like a white broth, then you can add the salsa,” Chef Vilchez said.
He also adds in vegetables like thinly sliced radishes, cabbage, onion and lettuce, as well as meat like chicken or pork.
While Chef Vilchez serves pozole year-round, many people associate it with holidays.
In Mexico City, he grew up eating pozole on Mexican Independence Day, “especially if you have the red, the white and the green, just like the Mexican flag,” he said.
But here in Colorado, and in much of northern Mexico and the southwestern United States, pozole is most popular around Christmastime.
As a homemade family meal, “you make the pozole, and that pot stays in the kitchen. It never leaves. You make it there. You let it do its thing, and once it’s ready, you start serving from the pot,” Chef Vilchez said.
Positive News
Christmas in Colorado is a time to unwrap gifts — and tamales
For Cristóbal Garcia — who was born in Valparaíso, Zacatecas, and then grew up in Colorado where his mother’s family has lived for eleven generations — pozole is very much tied to Christmas.
“During the holidays leading up to Nochebuena, or what we know here as Christmas Eve,” Garcia said his family celebrated Las Posadas with pozole and tamales.
“It’s about connecting with your family, connecting with your friends, connecting with your neighbors,” he said.
Since his father immigrated from central Mexico, his mother grew up in Colorado and his wife’s family is from coastal Sinaloa and northern Chihuahua, he’s enjoyed tasting many different recipes for pozole.
“My mother-in-law makes it with a green chile base, and she makes it with chicken sometimes instead of with pork,” he said.
While his sisters cook their Abuelita’s recipe for red pozole passed down for generations, and now shared with you in the recipe below:
For Garcia, who directs the Metropolitan State University of Denver’s First-Generation Initiatives, celebrating with these traditional foods is a chance for Coloradans to reflect on culture, identity and the state’s history.
“Sometimes people say, ‘ni de aquí, ni de allá‘ [not from here nor from there]. And I say, ‘soy de aquí y de allá‘ [I’m from here and from there],” he said.
Whether you cook your own pozole or savor a bowl from a restaurant like La Diabla, both Garcia and Chef Vilchez hope Coloradans will spend time communing over a flavorful meal.
Chef Vilchez said he’s been “blessed and super humbled” to receive awards like the James Beard and the Michelin Guide’s Bib Gourmand awards. But it means even more to him when customers say the food brings back warm memories of meals shared with their families.
“When you touch someone’s soul like that… it’s just a different connection on a personal level,” he said.
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When Denver Central Market opened at 2669 Larimer Street 10 years ago, the food hall was a harbinger of RINo’s revitalization, serving as an anchor destination for residents and visitors alike.
Today, the space looks to be in the midst of a seismic transition. Over the past week, three of the vendors occupying prime real estate in the 12,000 square-foot facility have exited, leaving behind empty shelves, empty counters and, in some cases, hard feelings.
The Curio bar is now temporarily closed. Shelves once full of spirits and mixers sit as empty as a frat house liquor cabinet after rush week; the long tables and stools have no drinkers to fill them. Directly across from the bar are the empty glass cases of the Butchers at RiNo, which once stored large cuts of beef, pork and chicken that customers could either order sandwiches made from on-site or take home to cook themselves.
And the long counter at High Point Creamery, occupying the space connecting the Crema coffee shop to Izzio Bakery, now lies bare, with exposed wires and broken drywall as the only evidence of its former occupant.
While there’s still plenty of activity at the other food stalls that call Denver Central Market home, all this begs the question: What the hell is going on? The food-hall’s management says it’s just part of the natural cycle of concepts entering and exiting as leases expire. Vendors, however, say they’re being pushed out.
“Changes in tenants are pretty typical for a Market/Food Hall and we’ve had very little over the past ten years,” reads a statement from Denver Central Market, delivered through a spokesperson, who notes that the exiting businesses were on 10-year leases that had expired. “But we are excited for what’s to come. News to follow.”
Vendors, however, tell a different story, accusing Denver Central Market owner Ken Wolf of pushing them out and generally making them feel unwelcome during their time at the space.
“After a decade of building High Point Creamery at Denver Central Market, we weren’t given a meaningful opportunity to continue operating there,” says High Point Creamery founder and CEO Erika Thomas. “Ken Wolf chose not to renew our lease and instead gave the space to Etai Barron of Izzio.”
Neither Denver Central Market nor representatives of Izzio have confirmed that Etai Barron is taking the space. But Thomas isn’t the only vendor to complain.
“I’d like to thank all my customers, employees, vendors, friends and family for helping Butchers at RiNo operate and almost flourish,” writes Butchers at RiNo owner and general manager Brent Ratliff. “I put a lot of blood, sweat and tears into this business that hopefully brought immense joy. It’s unfortunate property management didn’t make us feel welcome when we began, nor when we closed. Best of luck to everyone.”
Among the various allegations of heavy-handed management are instances of DCM ownership dictating the name and branding of new businesses entering the space, and even pushing back on products they chose to sell. Tenants have also cited confusing and expensive facility fees that all vendors must pay in addition to rent for shared services, such as table busing, security and maintenance services that they claim proved inadequate. Saying they fear legal action, some of the vendors who share these complaints request anonymity.
They have more specific concerns, too. On May 29, for instance, the building was temporarily closed to address an issue with the water, which vendors say was regularly not hot enough to pass health inspections, or was too low in pressure to be useful. According to city records, three in-progress Denver Department of Public Health & Environment complaints were filed against the facility May 28-29, but it is unclear if those are directly related to water problems.
According to sources, fingerpointing between DCM owner Wolf and the building’s owner, Eden Ventures, has turned this and other facility issues into a game of endless hot potato, leaving problems unresolved.
Wolf and chef Jeff Osaka — who operated the Sushi-Rama franchise in Denver, among other concepts — opened DCM in 2016 to great fanfare and customer traffic, filling a void in the then-nascent RiNo neighborhood. In 2019, Wolf sold the building occupied by Denver Central Market, along with other properties along the block, to Eden Ventures for a reported $55 million. Soon after the sale, the relationship between Wolf and Eden Ventures soured, with Wolf suing the new owners over lease-extension terms and, at one point posting signs at the food hall forbidding Eden employees from entering.
While Eden Ventures owns the building, Wolf still leases the space, and in turn leases the individual food and retail stalls to vendors. Of the 11 original vendors from a decade ago, only three are left: Izzio, Crema and Green Seed Market. Most of the concepts that have entered DCM since — including Tammen’s Fish Market, Lunchboxx, Vero, and Temper Chocolates and Confections — are companies in which Wolf has an ownership stake.
DCM management is rumored to be taking over the Curio bar space, which could reopen as soon as next week, and the Butcher in RiNo space also reportedly has an interested buyer. And whether or not Izzio replaces High Point Creamery, the owner of that venture is relieved to move on.
“Fortunately, High Point was never defined by a single location,” says Thomas. “Today we operate five locations, including our newest shop at McGregor Square. We’ve found fantastic partners who value what we bring to the table, and we’re excited about what’s ahead.”
Denver Central Market is located at 2669 Larimer Street and is open from 8 a.m. to 9 p.m. Sunday through Thursday and 8 a.m. to 11 p.m. Friday and Saturday. For more information, visit denvercentralmarket.com.
Denver, CO
Defensive lineman Jordan Miller has a tough battle to make the Broncos’ final 53-man roster
As the Denver Broncos prepare for the 2026 season, they have a lot of positives going for the franchise. One of them would be their defensive line. Once a position group with a lot of questions marks, it has ascended to one of the best units in the National Football League over the past few seasons.
The departure of John Franklin-Myers in free agency may have an impact on the group’s performance for the upcoming gridiron campaign. Though the Broncos are hoping a combination of young players they have drafted over the past several seasons can offset the loss of Franklin-Myers.
One player hoping to make the squad is defensive lineman Jordan Miller. At the conclusion of the 2024 NFL Draft, the Broncos signed Southern Methodist standout and gave him one of the biggest signing bonuses from that cycle. For the past two seasons, Miller has been a practice squad player for the Broncos. After two years learning the ropes, is Miller finally ready to earn a spot on Denver’s final 53-man roster? Let’s discuss.
Age: 26 | Experience: 2 | College: SMU (via Miami) | Height: 6’3” | Weight: 307 pounds
Arm Length: 33-3/8” | Bench: 27 reps | 40-Yard Dash: 5.18 seconds
Jordan Miller’s 2026 outlook with the Broncos
Several years ago, I highlighted Miller’s strengths in our 2024 roster review series. His strength and size at the point of attack are enticing. Additionally, he boasts a tremendous wingspan on the interior which routinely gave opposing offensive linemen in his collegiate career fits.
The physical traits Miller has are certainly promising. However, entering his third year with the Broncos, he faces steep competition in order to make the final 53-man roster. That’s no fault of his own—it’s just the reality of the situation—Denver’s defensive line is stacked.
I believe the franchise will keep six defensive lineman in the rotation once again this season. Having six players in their trenches will help keep the rotation fresh and give them a shot to be at their best. Zach Allen, Sai’vion Jones, Tyler Onyedim, D.J. Jones, Malcolm Roach, and Eyioma Uwazurike appear to be the favorites set to make the squad. With that in mind, it is hard to see a viable path for Miller to make the squad.
Given the aforementioned, it seems like Miller will once again be a practice squad candidate for the Broncos. In the event that something were to happen to Jones or Roach, I could see Miller getting called up to the active roster to help handle spot duty reps on the interior of Defensive Coordinator Vance Joseph’s defensive front.
DENVER — A lieutenant with Berthoud Fire who was injured after he was struck head-on by a wrong-way driver in Denver last month is making progress, according to a Tuesday update.
The wrong-way driver, identified as 25-year-old Kevem Dos Santos, was killed in the May 17 crash inside the barrier-separated HOV lanes on Interstate 25.
Ken Bradley, the Berthoud Fire lieutenant, was traveling to work when the crash occurred. He was transported to the hospital with serious injuries.
The crash left Bradley with multiple fractures in both legs, fractures to his left arm, a dislocated right shoulder, several broken ribs, and a collapsed lung.
Bradley’s family said he is now able to get in and out of his wheelchair on his own. But he faces additional surgeries this week to reconstruct his ankles and feet.
His family thanked the more than 800 donors who have contributed $85,000 to his GoFundMe and said he remains in good spirits.
Police have not said how Dos Santos managed to access the gate-controlled HOV lanes, leaving many questions unanswered.
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