Every summer for the past three years, Johnny and Kasie Curiel have turned their LoHi patio into a vibrant celebration of Mexican culture and cuisine with their unique tradition: a whole hog dinner party.
Two to three days before the festivities, Johnny can be found meticulously breaking down a 90- to 120-pound pig at his kitchen counter, expertly preparing various cuts for a feast that honors his heritage.
From shoulders and shanks to ribs and belly, even the head and feet, each part of the pig finds its way into iconic Mexican dishes, all perfected through Johnny’s extensive culinary journey.
His upbringing in his parents’ Guadalajara restaurant, combined with his explorations across Mexico for food research, shapes the flavors and techniques he employs at the couple’s acclaimed eateries.
These establishments include the Michelin-starred Alma Fonda Fina in LoHi, Mezcaleria Alma next door, Cozobi Fonda Fina in Boulder, and Alteño in Cherry Creek.
Before the party, the Curiels prepare an aromatic slow-roast for Yucatecan cochinita pibil, while the feet of the pig pickle in a tangy brine, ready to be served on crispy tostadas.
After several hours in the cauldron-like cazo, the traditional pot used in Jalisco, the ribs, tail, and belly transform into savory carnitas.
The collar is combined with frijoles negros con puerco, enhanced with vibrant chiles, cumin, and avocado leaves, resulting in a dish that exemplifies rich and comforting flavors.
To complete the feast, bright salsas, creamy rajas (strips of poblano chiles in a rich sauce with mushrooms, onions, and roasted corn), a refreshing ensalada de nopales (prickly pear cactus), and curtido (a Yucatecan slaw infused with habaneros) round out an impressive spread that bursts with freshness and spice.
As the couple tirelessly manages their restaurants, Kasie turns her attention to curating an inviting atmosphere for their guests, showcasing decorative items collected from their restaurant openings as mementos of their hard work.
This summer fiesta not only brings friends and industry colleagues together to experience the best of Mexican cooking but also serves as a way to instill cultural pride in their four-year-old son, John Jr.
Johnny emphasizes the importance of passing down generational traditions: “I want him to understand that the best moments in life happen over a good meal—and to take pride in his Mexican heritage and its cooking traditions.”
The Curiels believe starting the meal with a whole hog reflects the deep-rooted customs observed in the kitchens, carnitas shops, and backyards of Jalisco.
This dedication ensures the dishes evoke the deepest, most nostalgic flavors for all who partake.
Though sourcing a whole pig may not be practical for everyone, the Curiels share both traditional recipes and adaptations that can be created with more accessible cuts of pork while still presenting the essence of Mexican cuisine.
With a group of friends and family, preparation becomes a communal effort, allowing more time to enjoy drinks and conversation while the flavors meld together.
One of the stars of the evening is cochinita pibil, a dish rooted in Yucatán history where pork is traditionally roasted in an underground oven.
Fortunately, the Curiels offer an adaptable recipe that can be executed in a standard kitchen without creating a pit.
The marinade includes achiote paste, recognized for its vibrant color and aromatic qualities.
The Curiels recommend using a bone-in leg or shoulder for maximum flavor, although boneless options will still yield satisfying results.
Leftovers can be transformed into tacos, sopes, quesadillas, burritos, or tortas for future meals.
Another delicious dish is frijoles con puerco, a delightful black bean dish that balances economy with flavor.
Johnny uses rich brown chicken stock to elevate the overall taste, ensuring the pork enhances the beans during a slow simmer.
Rajas con crema, strips of poblano chile served in a creamy sauce, stands out in this collection of flavors, especially with the addition of mushrooms, which Curiel prefers for their delicate texture.
Simultaneously, Tomatillo Salsa con Chiles de Árbol offers a milder salsa option, perfect for complementing the other dishes or as a fresh snack with tortillas.
For guests looking for a refreshing side, ensalada de nopales showcases the subtle tartness and crisp texture of prickly pear cactus, adding a bright note to the meal.
Curtido Yucateco acts as a crunchy, chile-forward slaw that lightens the richness of the cochinita, providing a perfect topping for tacos and a refreshing standalone dish.
To round out the summer fiesta, the Curiels offer a nonalcoholic colada recipe that introduces tropical flavors with herbal notes of epazote, alongside a classic margarita recipe sure to delight.
The piña colada pairs nicely with the hearty meal, embodying the tropical vibes of the season.
As the sun sets and the feast unfolds, the Curiels’ summer fiesta serves not only as a celebration of food but as a heartfelt reminder of family, tradition, and the rich heritage that accompanies every dish shared at the table.
Johnny and Kasie Curiel take pride in their commitment to carrying on these family customs, sharing an unforgettable evening filled with laughter, savory flavors, and connections that extend far beyond the meal itself.
Through their culinary endeavors and joyful gatherings, the Curiels embody the spirit of togetherness inherent in Mexican cuisine, ensuring that their traditions continue to thrive for future generations.
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