Cafe Society

Mezcal's Roberto Diaz on the best carnitas in the world, his love for lard and huitlacoche

This is part one of Lori Midson's Q&A with Roberto Diaz, the executive chef of Mezcal. Part two of that interview will run tomorrow.

Roberto Diaz Mezcal 3230 East Colfax Avenue 303-322-5219

To celebrate Mexican Independence Day last week, Roberto Diaz shimmied to the upbeat tempos of a roving mariachi band while feeding oyster shooters and al pastor tacos to a packed house at Mezcal, the rollicking Mexican cantina whose kitchen he's commanded for the past nine months after taking the reins from Sean Yontz, now exec chef/co-owner of El Diablo. "Feeding people is my passion," says Diaz, who was born in Nuevo Casas Grandes, Chihuahua, Mexico. And cooking is what fuels him.

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Lori Midson
Contact: Lori Midson