Zocalito, Aspen’s esteemed latin bistro specializing in Oaxacan cuisine, rare chilies and other unique ingredients, will relocate to downtown Denver before 2019. And for anyone who’s a fan of south of the border fare, this move is an exciting one.

Chef and Owner Michael Beary has spent much of his career traveling through southern Mexico and Central America. For the past 14 years at Zocalito, he’s become known for importing rare chiles, Oaxacan corn and using unique ingredients in his cuisine. And he’s bringing all of that to 18th Street this year.

“We’re very excited to bring our brand of cuisine to Denver and join the city’s vibrant restaurant community,” said Beary. “After 14 years in Aspen, we look forward to our new location downtown and to sharing the ingredients and culinary traditions of our beloved Oaxaca.”

Beary and his team are opening Zocalito in the Denver Place Building at 998 18th Street later this year after more than a decade on Aspen’s Hyman Street Mall. But this move is no new concept for the chef. Beary has considered a Denver relocation since he first settled in Aspen. And while the location is changing, the cuisine will not. With a background in classic French technique, Beary’s aspiration with Zocalito was to highlight Mexican tradition while incorporating his traditional training — and he’ll continue that in his Denver location. The signature menu items include Kurobuta pork tenderloin and red mole with sautéed cactus, corn truffles, goat cheese; Steamed mussels with red onions, tomatoes and achiote sauce made from Guatemalan annatto seeds; Pasilla de Oaxaca relleno stuffed with black beans, vegetables and cheese; and Santa Leaf relleno, stuffed with Oaxacan mozzarella and Serrano ham, spicy corn, tomatillo and chamoy sauces. In addition to the bites, Zocalito will feature an extensive list of tequilas, mezcals and classic cocktails traditional to the region.

Zocalito is scheduled to open late fall 2018 at 998 18th Street at Champa, in the southwest corner of the Denver Place Building. The restaurant will be open seven days a week, offering weekday lunch, dinner nightly and weekend brunch. For more information, go here.

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