Alteño

Alteño pays homage to Jaliscan Highland roots and the culinary traditions of Los Altos de Jalisco. The concept weaves campestre influences from the chef’s childhood in the mountainous region—rolling hills, colonial architecture and rustic land—into a menu that spotlights Jalisco cuisine and culture alongside artfully plated, shareable courses. The chef and his partner Kasie developed a drinks program that balances top‑shelf native Mexican flavors and agave spirits, including raicilla and mezcal, with classic cocktails, while an in‑house sommelier oversees a curated, wine‑forward list of Mexican, European and American selections. The team operates a rotating menu with market‑price items and chef specials that reflect seasonality and channels the restaurateur spirit of the chef’s father to combine fine‑dining polish with warm, social service. Stylish, energetic and polished, Alteño presents a fine‑dining take on Mexican traditions with a lively Cherry Creek vibe and warm attentive service in a moody dining room. The space suits celebrations and social dinners with an upbeat, bustling atmosphere. Contemporary Mexican cuisine focuses on heritage flavors and rustic preparations. The program centers on a seafood‑forward raw bar. Johnny Curiel is the Michelin‑starred Chef/Owner. Specialties include Pan De Elote (jalapeño cornbread); Aguachile (Aguachile de Atun); Camote Asado (agave roasted sweet potato); Crab & Avocado; Kanpachi Tostada; and Carne Asada.