La Diabla Pozole y Mezcal
Mexican restaurant · Five Points
2233 Larimer St, Denver, CO 80205
Highlights
Pozole, tacos, and mezcal in a dimly lit, hip cantina setting
Pozole, tacos, and mezcal in a dimly lit, hip cantina setting
"Run by the talented Jose Avila, this Ballpark banger is turning out the most inspired and artful surprises imaginable in taco form. Perhaps the most startling example is the res con tuetano, an embarrassment of beefy riches that features an entire marrow bone alongside velvety birria; another would be the chuleta enchilada, a fork-tender pork chop topped with nopales and salsa negra. But the list goes on from the tres chorizo — red, green, and black — to the red snapper in pineapple butter with citrus slaw to whatever’s spinning on the trompo, be it sirloin or fish al pastor." - Ruth Tobias
"From terrific tacos to bang-up happy hour bargains, Jose Avila’s hopping Ballpark cantina has earned itself a spot on many dining maps. First-timers had best order a bowl of the steaming, soothing signature pozole with any of five types of broth to find out what the fuss is all about; regulars may branch out from there to appetizers like the esquites with bone marrow or fideo seco with queso fresco and ancho salsa, hefty pambazos, and brunchtime specials such as the huarache al pastor with scrambled eggs or over-easy eggs." - Ruth Tobias
"At this celebrated cantina, killer cocktails and a small selection of some of the city’s best tacos go for about a third to a half off regular price for hours on end: from 11 a.m. to 6 p.m. on Thursday, 11 a.m. to 11 p.m. on Friday, and 10 a.m. to 6 p.m. on weekends. Sweetening the pot are a slew of weekly specials. On Mondays from 3 p.m. to 9 p.m., six wings and a beer ring in at $10; Street Taco Tuesdays yield $4 versions of such original creations as the red snapper with pineapple butter and the cochinita pibil with black bean salsa, also from 3 p.m. to 9 p.m. On Wednesdays, a measly $5 nets two tacos al pastor straight from the spit plus a margarita all day long — from 11 a.m. to 10 p.m. And on Thursdays from open to close, two bowls of pozole go for the price of one. If you’re overspending here, you’re doing something wrong." - Ruth Tobias
"Coming in hot with its signature pozole, made from house-nixtamalized heirloom hominy in a variety of broths, Jose Avila’s Ballpark banger doesn’t stop there — not for a moment. In a dimly lit, cantina-esque setting, the kitchen also specializes in guisados featuring ingredients like bone marrow, cochinita pibil, chayote squash, and even grasshopper served on tacos, pambazos, and more; puts its own spin on brunch Thursday through Sunday via items such as carne asada–topped huaraches and concha French toast; and rocks the trompo on Wednesdays, when al pastor or fish tacos come with a margarita for $5–$7. And speaking of cocktails, the bar does wonders with not only tequila and mezcal but the likes of pox, pulque, and charanda." - Eater Staff
"A dark, divey homage to Mexico City pozolerías that centers on customizable, steam‑hot bowls of pozole alongside an extensive roster of mezcal and lesser-known Mexican spirits. The menu—shaped by the owner’s Mexico City upbringing—includes guava-juice halibut ceviche, duck confit with black mole, and a wide array of tacos and pambazos, but the centerpiece is pozole with five caldo bases (rojo, verde, blanco, negro, and vegan), choice of chicken or pig’s head, and many toppings for endless combinations. Weekend early hours make it a popular cure for hangovers." - Nicholas DeRenzo
