Michael Diaz de Leon

CHEF
Written By Nicole Borden

BRUTØ | Denver | March 2022

Featured Dishes


Pan-seared Branzino, Santa Barbara Uni, Bagna Càuda, Achiote, Puya Chiles, Sea Beans, Tepache-compressed Pineapple and Endive, Hoja Santa Oil, Lime, and Corn Tortilla

Chaqueño Blanco Corn Tamal, Smoked Maitake Mushrooms, Chile Paste, Barbacoa Seasoning, Nixtamalized Carrots, Charred Greens, Epazote, Cherry Tomatoes, and Salsa Verde

Buttermilk-Brined Fried Chicken, Lacto-fermented Fresno Hot Sauce, Hibiscus, Cardamom, Mezcal Mirin, Umami Aïoli, Lacto-fermented Carrot Pickles, Osetra Caviar, and Black Truffle

Masa Corn Cake, Fruit Miso, Coconut Caramel, Crème Anglaise Ice Cream, Brown Butter Snow, and Sunflower Brittle


Photography by Mike Finocchiaro

Nicole Borden
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