Centro Mexican Kitchen (950 Pearl Street) has been through several incarnations and chefs over its sixteen years on the west end of Boulder’s Pearl Street Mall. It began as La Rhumba, a Caribbean-inspired rum bar, then became Centro Latin Kitchen & Refreshment Palace before claiming a solid identity as a south-of-the-border eatery with a distinct Baja vibe and a roster of tacos, tortas and other street-style eats. With a new chef and sweeping changes to the culinary program, Centro is taking a bold step toward hyper-regional Mexican cuisine, a food movement that lets kitchens explore the nooks and crannies of areas outside the standard tourist zones and gringo-friendly cantinas.
Johnny Curiel took over as chef de cocina a few months ago and has just rolled out a new menu. Cu-riel’s life experience gives him a distinct leg up in the realm of hyper-regional cooking, with a childhood spent in both Breckenridge and Guadalajara, where he learned the restaurant trade from his family. His parents didn’t want him to follow in the family business, but he felt drawn to the kitchen. As Curiel re-calls, “I asked my dad if I could work in restaurants, and he said, ‘You can work for me and start as a dishwasher.’”
Centro is operated by Dave Query’s Big Red F restaurant group, where Jamie Fader helped launch Lola Coastal Mexican and is now culinary director. Fader notes that in addition to Curiel, he’s hired new chefs at Lola and at Zolo Grill in Boulder who have worked with Curiel in Denver restaurants and in Mexico, giving all three kitchens more depth and experience. Curiel’s résumé includes five years at Richard Sandoval restaurants in Denver, New York City and Washington, D.C, (among other cities), and two years under Troy Guard at Los Chingones, Mister Tuna and Guard and Grace.
The state of Oaxaca has had the biggest influence on Curiel’s current cooking style, and he’s spent considerable time there refining his recipes and techniques in recent years. A mole verde made with pepitas (pumpkin seeds), chiles, watercress and radish tops (along with many other greens and spices) shows how he’s taken traditional methods and made something new; this mole is vegan, unlike many other versions that rely on lard. Other parts of Mexico have also had a major impact. It was in Nayarit that he first saw cooks on the beaches preparing pescado zarandeado, whole fish — sea bream is used at Centro — split and slowly roasted over coals while a buttery marinade is applied. “The first time I saw and tasted it, it was a world-changer for me,” Curiel recalls.
While Centro’s new menu is still in its infancy, the direction toward cuisine beyond the standard combo plates and cheesy melanges that dot the Front Range reflect Curiel’s readiness to move Mexican food forward in Colorado, something that’s needed as our population diversifies and ingredients become more available. Salud to that!