The story
At Cozobi Fonda Fina in Boulder, Chef Johnny Curiel continues the mission he began with his acclaimed Denver restaurant, Alma Fonda Fina: to share the beauty of Mexican culture through food. The name itself pays homage to Cozobi, the Zapotec god of corn, and the restaurant is built around two ancient pillars of Mexican cooking—nixtamalization and wood-fire grilling.
The philosophy of “Fonda Fina” guides everything here. “Fonda” speaks to the humble, neighborhood spot, while “Fina” nods to a finer, more refined experience. This balance earned Cozobi Fonda Fina a Michelin Bib Gourmand, recognizing its good quality, good value cooking in a welcoming setting.
Chef Curiel’s path began at age 14, washing dishes in his father’s restaurant in Guadalajara, Mexico. At 18, he embarked on a culinary immersion across Mexico, learning from bustling restaurant kitchens, street food stalls, and abuelas in their home kitchens. He later cooked with Chef Richard Sandoval’s team in cities from Washington DC to Oaxaca, and worked with Chef Troy Guard in Denver before opening his own restaurants.
The restaurant centers on a wood-fired grill burning hickory, honoring how many in Mexico have cooked for centuries. Nearly every dish touches the fire, from salsas and guacamole to the main plates, where charring brings out the deep aromatics of each ingredient. The robust nixtamalization program—the ancient process of treating corn with lime—is a defining feature, grounding the contemporary Mexican menu in time-honored technique.
Cozobi Fonda Fina offers dinner service and a weekday happy hour, with a beverage program that includes an extensive selection of mezcal, tequila, and other spirits. The space, located on Walnut Street in downtown Boulder, also features outdoor seating and accommodates private parties.
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