"As Denver’s first restaurant dedicated to pozole, La Diabla Pozole y Mezcal serves up the dish in its traditional rojo form as well as less-common takes on the staple broth: diners can find blanco, negro, and vegan varieties. Aside from its namesake soup, pozole fans have access to other rich fare like a birria res taco served alongside a glistening bone marrow, best washed down with its Madre Facka cocktail, a neon green concoction spiked with poblano and citrus." - Annie Harrigan, Eater Staff
Ruth Tobias