La Diabla Pozole y Mezcal

Name: La Diabla Pozole y Mezcal
Address: 2233 Larimer St, Denver, CO, 80205, US
Telephone: 720-827-4158

Mexican Pozole

Monday: 3:00 PM–9:00 PM; Tuesday: 3:00 PM–10:00 PM; Wednesday–Thursday: 11:00 AM–10:00 PM; Friday–Saturday: 11:00 AM–11:00 PM; Sunday: 11:00 AM–9:00 PM

2233 Larimer St, Denver, CO 80205
720-827-4158
Last verified: August 2026
Report an issue with this listing

Colorful bar and dining room inside La Diabla Pozole y Mezcal

Pozole: A substantial soup or stew built around hominy: large kernels of nixtamalized corn. Pork and chicken are common. Pozole rojo gets its color and flavor from red chiles, verde from green ingredients that can include tomatillos, green chiles, herbs and seeds, while blanco leaves the broth comparatively plain. It is usually served with a generous collection of garnishes such as shredded cabbage or lettuce, radish, onion, oregano, lime and tostadas. Pozole is strongly associated with celebrations, holidays and weekend meals. On this menu as: Pozole · Pozole Rojo · Pozole Blanco.
Al pastor: Marinated pork cooked on a vertical spit called a trompo, then sliced for tacos. The style developed in central Mexico from spit-roasting techniques brought by Lebanese immigrants and is related to shawarma. Many versions use dried chiles and achiote, and pineapple is a common accompaniment. In Tijuana and parts of northwestern Mexico, a closely related style is commonly called adobada. Preparation varies, and not every restaurant advertising pastor uses a trompo. On this menu as: Al Pastor Taco.
Chilaquiles: Pieces of fried or toasted tortilla tossed or simmered briefly in salsa, usually red or green, and served while the tortillas still retain some texture. Common toppings include crema, cheese and onion, with eggs, chicken or other proteins frequently added. Chilaquiles are especially associated with breakfast and are celebrated as a morning-after meal for reasons that require little explanation. On this menu as: Chilaquiles.
Torta: A Mexican sandwich, usually made on a bolillo, telera or another soft roll. Fillings can include milanesa, ham, carnitas, al pastor, eggs, avocado, beans, jalapeños and cheese. Several regional sandwiches belong to the larger torta family. Guadalajara's torta ahogada is "drowned" in sauce. Puebla's cemita uses a distinctive sesame-seeded roll and may include quesillo and pápalo. A pambazo is dipped in red chile sauce and griddled. On this menu as: Pambazo.

La Diabla Pozole y Mezcal

Menu

Pozole

Tacos

Weekend Brunch

How these dishes compare

La Diabla Pozole y Mezcal on our other sites

More restaurants nearby