Celebrating Latino Heritage Month with Chef Johnny Curiel

National Latino Heritage Month is an annual celebration in the United States that runs from September 15 to October 15. It expresses and honors the history, culture, and contributions of Hispanic and Latino Americans whose ancestors came from Spain, Mexico, the Caribbean, and Central and Central South America. Denver is no stranger to Latin cuisine, thanks to a cultural scene that has grown significantly over the past few years. If you’re looking for more authentic ways to celebrate National Latino Heritage Month, one of Fonda Fina’s locations should undoubtedly be at the top of your list.

Chef/owner Johnny Curiel found almost immediate success with Alma Fonda Fina in Denver and now boasts a second successful location in Boulder called Cozobi Fonda Fina, which has quickly become another local favorite among locals and travelers alike. When asked how this holiday influences his menu and culinary approach, Chef Johnny explained, “Hispanic Heritage Month is a time to highlight the work we do throughout the year. It is a celebration of the vibrant creativity, traditions and contributions that define our culture. This month, we not only celebrate the achievements of Latino artists, chefs and innovators, but also reflect on the rich history and resilience of our ancestors. This is a moment for us to come together as a community, share our stories and amplify the voices and experiences that continue to shape our future.

The month-long celebration begins on September 15, commemorating the independence anniversaries of several Latin American countries, including Costa Rica, El Salvador, Guatemala, Honduras and Nicaragua. Mexico and Chile also celebrate their independence days on September 16 and 18, respectively.

On the process of incorporating traditional Latin flavors and techniques into a modern culinary style, Chef Curiel said: “On our menu we have mass‘ I ‘de nixtamalsections that highlight the use of corn. Corn is a staple of Mexican cuisine and a cornerstone of ancient preparation techniques and methods that we still use today. Corn plays an integral role on both of our menus, but it’s really the centerpiece of our Boulder concept, Cozobi, which is named after the Zapotec God of Corn.

He continues: “In each dish, we strive to capture its unique history by using the right ingredients, capturing the right flavor profile and honoring the traditions associated with it. We try to only use ingredients that can be found in Mercado and use them in the same way as in Mexico. My creative process involves visualizing what it is like to walk through a mercado or seafood market” Both restaurants reflect personal tradition and give guests a sense of “home” – as Chef Curiel explains, “much of the inspiration behind the menu at Cozobi Fonda Fina comes from my family barbecues in Guadalajara. We had big gatherings where everyone brought a dish and we all gathered around the food we had cooked and shared with each other our whole lives.”

Alma Fonda Fina also has a creative and imaginative menu, with a new and unique delicacy menu sourdough tortillas – which differ from traditional tortillas in taste and consistency, but maintain a similar preparation method. “Guadalajara has a large French population, so French cultural influences are woven into the culture and food. We have birot saladsresembling the baguette my mother used to serve for making frijoles, so I wanted to incorporate it into Alma’s menu somehow. I knew I didn’t want to outsource this, and since our kitchen was so small, there really wasn’t much room to bake all the bread, so I started playing around with sourdough tortillas. They have a deeper, spicy flavor and you can feel the smell of sourdough when you make them yourself.”

That said, choosing such a familiar ingredient wasn’t without its challenges in incorporating it into the menu in a way that made sense. “It took us about 30 tries to perfect the recipe. We experimented with the proportions of fat, flour and water until we were happy with the final consistency and taste. Once we finalized it, people seemed to love it immediately. They are intentionally served with our frijoles puercos, but people often ask for an extra side to enjoy the rest of the meal.

While Chef Curiel and his teams have been extremely successful in sharing both the stories and flavors surrounding Latino culture – this development does not allow for any compromise on authenticity – and we have no intention of allowing that to happen. “We have developed a good rhythm, so we want to continue what we have been doing. We will hold on to our traditions, stay true to our history and continue to honor Mexican culture. Innovation is important, but we must make sure it does not stand in the way of sharing our history and traditions. If we maintain this balance, we will be on the right track.

In addition to building and developing two incredible additions to the Denver culinary scene – Chef Curiel and crew have been duly awarded the prestigious Michelin star last month. “I’m still over the moon! It is extremely rewarding when our team’s hard work and dedication are recognized. This confirms our belief that we are on the right path. It is a powerful reminder of my commitment to my team, younger Mexican chefs and the entire Mexican community. I am grateful for the opportunity to teach, mentor, and share my culture with others. I hope people see themselves in these awards and feel proud and inspired by what we achieve as a community.“

Hispanic Heritage Month is not only about the food within a culture, but also about the culture itself. Eating with friends and family, sharing stories and celebrating the growth that begins at home.

Alma Fonda Fina is located at 2556 15th St., Denver. Opening hours: Monday – Thursday 14:00 – 22:00 Friday 14:00 – 23:00 Saturday 16:00 – 23:00 and Sunday 16:00 – 22:00

Cozobi Fonda Fina is located at 909 Walnut St, #100, Boulder. Opening hours: Monday – Thursday 14:00 – 21:00 Friday and Saturday 16:00 – 22:00 and Sunday 16:00 – 21:00

All photos by Shawn Campbell.