Milpero

We had a great dinner at Milpero. The food, hospitality and setting were all top notch. The entire team was welcoming and standouts were Justin and Devon. The dishes were all incredibly good and the wine pairings were thoughtful (we did a Mexican and a Mundial - rest of world). We tend to not do wine pairings given we’d rather order what we like but given the uniqueness of the menu and the thoughtfulness of the pairing, it was the way to go. We also tend to avoid lengthy tasting menus anymore but Milpero was well paced and the right amount of food so you didn’t go home feeling stuffed. The takeaway burrito was a nice touch and great the next morning. We can’t wait to return (and it takes a lot to get us out of our neighborhood since we can walk to Alteno).

I hate to be the first to leave a review that isn't 5 stars, but we were a little less than impressed by our experience. I want to start by saying the staff was amazing. Everyone we spoke with had genuine passion for the food, and that is one of the key things that makes a meal like this work. I've been to other places around town where the kitchen clearly isn't having a good time, and no matter how good the food is, that energy ruins the experience. That was not the case here. I also want to credit the manager and sommelier for the wine pairing. It started out superb and well thought out. I really enjoyed the creativity of pairing four wines, served all at once, with four dishes. It felt like a choose-your-own-adventure, and they did an amazing job showcasing the beautiful wines of Mexico alongside wines from around the world. They took a risk with the first red, and it wasn't quite for me, but I respect that risk, and it didn't bring my rating down at all. The chef I spoke with clearly has a real passion for food and has been around the Denver food scene for a while. He knew some of the standout producers, like Mark from Esoterra and Josh from Aspen Moon, and had personal experience working with them. Honestly, it was incredible to connect over a shared love of those producers. Unfortunately, this is where the experience fell apart for us: the food itself. I have tremendous respect for, and have loved, both Alma Fonda Fina and Mezcaleria Alma, but Johnny's vision didn't come through here. It felt like he had planned the menu and handed the team instructions, without giving them the creative freedom to adapt it. I understand he can't be there every night, but I wish he trusted his team to update the menu as needed. His presence and direction felt out of step with the seasonality and the opportunity this restaurant has. I love the partnership with the Masa Seed Foundation to pioneer regional corn, but corn felt like an afterthought, appearing only a couple of times on the menu. A lot of the courses also didn't seem to be built on local, seasonal ingredients. When I asked the chef where they were sourcing most items, he named a large supplier rather than a regional producer. I absolutely loved the pastry chef and her vibrant energy, but not having a peach dessert, or peaches anywhere on the menu, felt like a real missed opportunity, especially in the heart of peach season. I was also surprised that most of the meat courses didn't feature Colorado producers. Colorado has some of the best lamb in the country, arguably in North America, so serving lamb that wasn't from here was disappointing. To be fair, the lamb itself was well cooked and tasted great. I just hope they keep strengthening ties with local producers. A few of the courses fell a little flat for us as well. The tomatillo salsa felt either too bitter or too sweet; having worked with tomatillos and their variability myself, it felt like it just needed a bit more refinement. As a smaller aside, I'd also encourage some care with how dishes are named. We had a zarandeado taco as one of the courses, and the fish had no discernible char or grill color at all. It was beautifully cooked, but the name was a little misleading. Overall, I really appreciate what Johnny is trying to build here, and I want to give him some grace, especially since the restaurant is still quite new. The partnerships he's developing are genuinely exciting, and I hope he continues working with the incredible producers we have around Colorado. There are so many talented farmers and ranchers who would be honored to supply a place where ingredients are treated with this kind of care. I'd also love to see some of the newer, up-and-coming producers get a chance to shine, though I understand there are so many that it's hard to feature them all. We know this is early days, and we'd genuinely like to come back once things settle in. But at the moment, we left disappointed, with expectations that were higher than what we experienced.

Opening night at Johnny Curiel’s newest concept absolutely blew us away. This was an 18-course tasting menu rooted in Mexican tradition, centered around maize, and layered with subtle Asian influence in a way that felt thoughtful rather than trendy. Every course felt intentional, educational, and deeply personal. What stood out most was how original everything tasted. At so many fine dining restaurants these days, you try a dish and think, “I’ve had some version of this before.” That never happened here. Nearly every course introduced a flavor combination, technique, or presentation we had never experienced before. The progression of the menu kept surprising us without ever feeling gimmicky. The experience itself was interactive and immersive, with storytelling woven throughout the meal that highlighted Mexican cuisine, ingredients, and tradition. You could feel the respect behind every dish. The attention to detail — from the plating to the pacing to the beverage pairings — was exceptional. Service was phenomenal from start to finish. The staff struck the perfect balance of polished, warm, and genuinely passionate about what they were serving. The sommelier was especially fantastic during the dessert courses, guiding us through pairings with a level of knowledge and enthusiasm that elevated the experience even further. Every cocktail we tried was outstanding as well. This was, without question, the best tasting menu we’ve had to date — and we’ve done quite a few. Johnny Curiel has created something truly special here: innovative without losing authenticity, refined without feeling pretentious, and memorable in a way very few restaurants achieve. Don’t wait. Just go.