Cozobi Fonda Fina Celebrates One Year Of Culinary Storytelling in Boulder
In 2024, MICHELIN-starred chef Johnny Curiel introduced Boulder to Cozobi Fonda Fina.
Inspired by his Guadalajara roots and fueled by his award-winning Denver restaurant Alma Fonda Fina, Cozobi is a warmer, corn-focused celebration of Mexican traditions.
Photo Credit: Shawn Campbell
Named for Cozobi, the Zapotec god of corn, Cozobi Fonda Fina is a love letter to Mexico’s centuries-old culinary traditions.
This inviting Boulder spot brings the spirit of the “fonda fina” to life: a place that is both humble and elevated, comforting and refined.
Inside, the restaurant feels warm and effortlessly stylish, with earthy textures, clay-hued walls, and an open kitchen that puts the crackling wood-fired grill on full display. Rustic pottery, handwoven textiles, and soft lighting create an atmosphere that’s as inviting as it is sophisticated—a space that feels both distinctly Mexican and perfectly at home in Boulder.
Photo Credit: Shaw Campbell
When you walk through the doors, you’ll find the heart of the kitchen glowing—a wood-fired grill blazing with hickory, the same way generations in Mexico have cooked for centuries. Every single dish, from the salsas to the guacamole, meets the flames. The result? Richly charred, deeply aromatic flavors that feel both rustic and completely fresh.
But the magic doesn’t stop there.
Their play on classic cocktails quickly starts to steal the show—especially the Avocado Margarita.
This creamy, herbaceous twist on the original is somehow both refreshing and decadent, setting the tone for everything that follows: playful but rooted in tradition, a little unexpected, and absolutely delicious.
And if you think you know sweet potatoes, prepare to be humbled by the camote asado. This whole sweet potato is slow-roasted over the wood fire until it turns tender and caramelized, then crowned with tangy crema and bright, nutty salsa macha. It’s the kind of dish that makes you pause between bites just to marvel at how ridiculously good it is.
Photo Credit: Shawn Campbell
Cozobi Fonda Fina centers its menu around locally nixtamalized corn and masa, honoring tradition with every fresh, house-made batch.
Nixtamalization is the ancient process of soaking and cooking corn kernels in an alkaline solution—and is the backbone of traditional Mexican cooking.
It transforms humble maize into soft, richly flavored masa, the base for tortillas and tamales that are worlds apart from anything you’ll find on a grocery store shelf.
At Cozobi Fonda Fina, corn is the heart of every dish, connecting each bite to centuries of tradition. From wood-grilled fish to smoky guacamole on warm tortillas, you’ll taste that reverence throughout the menu.
This is fine dining without the fuss—a place to gather, linger, and savor soulful Mexican flavors that feel both timeless and fresh.
In a city full of great restaurants, Cozobi stands out as a bold, unforgettable experience. True to its name, Cozobi Fonda Fina is a humble neighborhood spot (“fonda”) offering a truly fine (“fina”) experience you’ll be talking about long after the last bite.
Cheers to one year of incredible meals—here’s to many more celebrations and happy hours ahead!
