"The highlights at chef Johnny Curiel’s contemporary Mexican restaurant in Denver’s Lower Highlands include soulful frijoles puercos with sourdough flour tortillas and adobo-seared hamachi aguachile. But few tables skip out on the camote asado, an opener deserving of main dish status. Perched in Alma Fonda Fina’s airy, light-soaked dining room, you’ll likely watch the kitchen team assemble this sweet potato dish for nearly every table. Sweet potato spears roasted with agave until dark and caramelized arrive atop fennel-tinged whipped requesón cheese, finished with a smoky, nutty salsa macha that boasts a mellow spice that brings it all together. At the end of a journey that includes several excellent dishes and a very refreshing avocado margarita, you’ll seriously consider ordering another camote for dessert." - ByThe Bon Appétit Staff & Contributors
