La Diabla Denver

10/13/2026

BREAK-EVEN TUESDAY: LALOCURA SAN MARTINERO

Four generations of craft. One hell of a pour.

From Eduardo “Lalo” Ángeles in Santa Catarina Minas, Oaxaca: San Martinero agave crushed by hand and twice distilled in clay pots. Chocolate, mint, tropical fruit, and winter spice, with an earthy, lightly salty edge. Rachel calls it “Christmas-y.”

Just 700 bottles in this batch. Half-priced Pours and $4 Street Tacos Tuesday at La Diabla. While the bottle lasts.

10/06/2026

ALL THAT WORK. HALF THE PRICE.

Tonight’s Break-Even: Rezpiral Espadín, Series 7, by maestra Berta Vásquez in Oaxaca. Agave grown for 8–10 years. Five days cooking over black oak. Eight days fermenting in cypress. Twice through copper. The hands make the difference.

Half-Priced Pours and $4 Street Tacos tonight at La Diabla (While they last).

10/05/2026

THE TORTILLA ISN’T A SIDEKICK.

Maíz. Masa. Memory. The foundation of everything we do. Gracias to Kyle Cooke and Rocky Mountain PBS for telling this story—and to the hands keeping it alive across Denver.

Sin Maíz, no hay Diabla.

09/15/2026

FOUR YEARS. STILL JUST AS GRATEFUL.

For the fourth consecutive year, La Diabla has received a MICHELIN Bib Gourmand.

To every hand behind the caldo—and everyone who has shared a bowl with us—this belongs to you.

Gracias, Denver. Thank you, MICHELIN.

09/14/2026

09/08/2026

TWELVE YEARS TO GROW.
FOUR MORE TO WAIT.
ONE TUESDAY AT HALF PRICE.

Tonight’s Break-Even: Chacolo Ixtero Amarillo—Agave rhodacantha from Zapotitlán de Vadillo, Jalisco. After maturity, it stays rooted for four more years, concentrating its sugars before harvest. Dry. Herbal. Layered with spice.

The old ways take time. Tuesday makes them easier to taste. Half-priced pours and $4 Street Tacos while they last!

09/03/2026

La Diabla went upstairs

Gracias a Toshi and Yasu Kizaki and the entire Sushi Den family: thank you for welcoming us back and building a celebration whose generosity reaches well beyond the rooftop.

To the host teams, our fellow chefs, the volunteers, and our own crew—gracias for every bit of care behind the chaos.

And to every guest who came hungry and helped give back: thank you for making these two nights about more than what was on the plate.

A little beautiful trouble. A purpose bigger than dinner.

De todo corazon muchas gracias.

Izakaya Den Ototo Den

09/03/2026

BACK ON THE ROOF. STILL MAKING TROUBLE.

Gracias to Toshi, Yasu, and the teams at , Izakaya Den and Ototo Den for inviting La Diabla back to this extraordinary celebration of food, community and generosity.

Come find our Grouper al Pastor Taco and Quesadilla de Tuétano y Atún.

September 1 + 2 · 5–9 PM

Good food. Good people. A reason bigger than dinner.

09/01/2026

For ten years, Toshi and Yasu Kizaki have brought the energy of Japan’s summer street-food stalls to a South Pearl Street rooftop.

La Diabla is honored to join Sushi Den’s 10th Annual Rooftop Party, benefiting We Don’t Waste, Wildland Firefighter Foundation, World Central Kitchen’s Venezuela relief, and earthquake recovery efforts in Kumamoto.

Come hungry. Leave having done a little good.

September 1 + 2 · 5–9 PM

Izakaya Den Ototo Den

09/01/2026

TOMORROW NIGHT:

THE LABEL STILL SAYS DESTILADO DE AGAVE.
BACK HOME, IT’S STILL VINO DE MEZCAL.
THIS WEEK, IT TAKES TWO.

Tuesday’s Break-Even: Chacolo Brocha / Ixtero Amarillo—Agave angustifolia and Agave rhodacantha, made by the Partida family in Zapotitlán de Vadillo, Jalisco.

After the quiote is cut, Brocha stays rooted for three more years. Ixtero Amarillo, four. Time becomes sugar. The Partidas turn it into guava, lime zest, green mango and dried herbs.

The label follows the law. What’s inside follows the land.

Two agaves. Five generations. Half-priced pours until it’s gone…along with $4 Street tacos from 3-10pm.