This week Bowl of ‘Zole comes back to Denver for its third iteration. As event experts (think Top Taco, Rare Steak Festival, and Chicken Fight!), we can solidly say the pozole and mezcal party is a true delight. On Thursday, March 20 expect to enjoy around 20 food stations and over a hundred spirit samples.
“Each year in Denver there are real, authentic Mexican restaurants nearby and they are just hearing about Bowl of ‘Zole and they really want to do pozole in this setting,” said Jimmy Carbone, co-founder of Bowl of ‘Zole and founder of Food Karma Projects. “That’s different from other festivals where people want to showcase the top dishes, with this one people make pozole just for the festival.”
Bowl of ‘Zole started in Brooklyn in 2019, created by Carbone and his co-founders Danny Mena (chef and author of Made in Mexico) and sprits expert Arik Torren. Shortly after they brought the event to Boston, and then Denver in 2023. Each year the festival has gotten bigger and bigger, with more pozole and agave spirits signing on.
This year look for Cencalli Taqueria and Palenque out of Littleton, Tamayo, Luchador Tacos, Desert Social, 3 Margaritas Broomfield, Sarahi’s Kitchen, and Blue Moon Brewing Company, to name a few. Chef Dana Rodriguez will be back for the third year, this time making her signature Colorado lamb black pozole.
“We like having Mexican chefs and chefs in the area who care about the heritage, as well as many authentic Mexican spirits with the ambassadors who really know the product,” added Carbone. “It’s not going to be a mega festival, to me it’s more intimate.”
On the drink side, many small batch distillers from Mexico attend, pouring high-end spirits. It’s not just mezcal either, look for other traditional tipples such as sotol, and raicilla, and even a Mexican corn whiskey here and there.
“If you’re looking for something new and want to support small producers, you’ll be able to sample a diverse selection of mezcals and a wider range of Mexican spirits that will surprise you,” said Torren.
Unlike many food festivals, including our own, there will be no winner. It’s not, said Carbone, a contest. Instead, he said, it’s a way to celebrate Mexican heritage with a traditional and comforting dish that not all eaters know about. It’s also a way to showcase the diversity of Mexican spirits, which often gets regulated to tequila here in the United States. Overall, he said, it’s about enjoying good food and drink with talented people and other like-minded people.
Bowl of ‘Zole is Thursday, March 20 from 5 to 9 p.m. At $91.70, VIP tickets get you in at 5 p.m. as well as a swag bag, the chance to meet the chefs and distillers, and first bites and drinks before general admission doors. General Admission tickets run $70.42 and get you in at 6 p.m. Both tickets include all the pozole and spirits samples you want. The event is located at SKYLIGHT, 833 Santa Fe Dr. Denver. Buy tickets here.
