'I was always chasing the carrot, and now I have the carrot. So what are you gonna do with the carrot? I'm gonna ferment it and make miso out of it.'
Editor's note: This story was originally published on May 2, 2023, before it was announced that Michelin would be releasing a Colorado guide. On September 12, Bruto and its sister restaurant The Wolf's Tailor were among the, as well as green stars for excellence in sustainability practices.
"Go ahead and pick it up with your hands," Diaz de Leon says after dropping off a sope made with masa that is milled in-house, a process the chef says took eight months to perfect."You'll always see a masa course on the menu, because we want to celebrate that story." Having fun is part of the deal, too, as is the promise of many culinary surprises."We celebrate Mexican regional food because that's where my parents are from, but we're taking influences from all over the world," Diaz de Leon says.
Both of Diaz de Leon's parents are from Mexico; he was born in El Paso. When he was five, his family moved to Colorado; he attended elementary, middle and one year of high school in Denver before returning to Texas. By then, he'd already developed a passion for the culinary world."I grew up in a very food-centric environment. My mom cooked all the time, my aunts cooked, my grandma cooked. I always loved what food did, just bringing people together at a table," he recalls.
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